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Hi there from a foodie

post #1 of 3
Thread Starter 

My name is David and I am happy to join this great online forum. I made my first post in Restaurant reviews inquiring about a specific chef, please read it and help me with my dilemma lol.:D

post #2 of 3

Welcome to Chef Talk, David. I'm a home cook myself and have learned so much here from interacting with the other members, pros and food-lovers alike.

 

I suggest you make good use of the search tool we have. Chef Talk has been around 14 years, so there's a lot of content here to sift through. You may run across your sushi chef by chance; who knows? Just be aware that if you come across an interesting discussion, the date on it is important to note. If it's long-paused, it's best to start a new one. Some people may have moved on. You may even find someone who knows of the chef, but knows an even better spot to indulge your sushi craving. You're certainly close enough to one of the world's greatest culinary cities, so keep an open mind and palate. :lips:

 

Besides the discussion forums we have excellent cooking articles, and I suggest you peruse those as well. Many are written by members of our community, others by outside contributors. We also have cookbook and equipment reviews, photo galleries and more. The members themselves are the richest resource, in my opinion! There are few places online where you can discuss topics with people from all over the world, all levels of expertise, all ages. 

 

We hope you enjoy being part of the community here, and that you visit often. Good luck in your quest. 

Mezzaluna

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 3
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

Welcome to Chef Talk, David. I'm a home cook myself and have learned so much here from interacting with the other members, pros and food-lovers alike.

 

I suggest you make good use of the search tool we have. Chef Talk has been around 14 years, so there's a lot of content here to sift through. You may run across your sushi chef by chance; who knows? Just be aware that if you come across an interesting discussion, the date on it is important to note. If it's long-paused, it's best to start a new one. Some people may have moved on. You may even find someone who knows of the chef, but knows an even better spot to indulge your sushi craving. You're certainly close enough to one of the world's greatest culinary cities, so keep an open mind and palate. :lips:

 

Besides the discussion forums we have excellent cooking articles, and I suggest you peruse those as well. Many are written by members of our community, others by outside contributors. We also have cookbook and equipment reviews, photo galleries and more. The members themselves are the richest resource, in my opinion! There are few places online where you can discuss topics with people from all over the world, all levels of expertise, all ages.

 

We hope you enjoy being part of the community here, and that you visit often. Good luck in your quest.

Mezzaluna

Thank you for that warm welcome! I will definitely use the search feature as you mentioned. Oh believe me I have my favorite Sushi spots that I frequent. I love Sushi too much to deprive myself (because of one chef) of all the great Sushi artisanship I have in my area and that includes my area of New Jersey too believe it or not! My current favorite place is in Hoboken (called Robongi) but a secondary location opened up 5 minutes away from where I live now several years ago so good sushi is always available to me and they even deliver lol!

 

I love this site so far and absolutely love the pro chefs Q&A sessions posted up here. I enjoy cooking at home particularly on the grill. This summer, for the first time, I have ventured into the world of  true BBQ. I am doing my best to learn how to properly smoke meats for BBQ style cooking. I did my first Boston pork butt a few weeks back. It was delicious but not quite the way it should have been from a tenderness standpoint. It was a 4 pounder and I just started the process too late, had to finish it in the oven (yup cheated my way out : ( ). Got to get up a few hours earlier next time. It still was a delicious cook but it couldn't be pulled as nicely as I would have liked but the chunks and slices were dynamite. 6 people chowed down on it and left nothing but that shoulder bone. Not a piece of meat was left. My friends all think I am the ultimate pit master lol. By my standards though, no way am I where I want to be. Before summer is out I think I will try brisket as well. I do great grilled steaks and small roasts though. I did a tri-tip roast twice last summer (Santa Maria style not BBQ) and people were going nuts for it. I wish we could get the big beast tri-tips the folks out west get. Here in Jersey we don't get much larger than 2.5 pounds. Trader Joe's has them often. I love grilling fish too especially in the summer. I just love being in the outdoors cooking in front of a nice hot open flame. I have some pictures of the Pork butt and last year's Tri-Tip on my phone. I need to get them on my computer or come to the forum while on my phone so I can share them with you all!

 

I found a picture of the Tri Tip but my wife may have the picture of the Boston pork butt on her phone.


Edited by bigdbc - 7/16/14 at 8:35pm
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