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Excited to be here!

post #1 of 5
Thread Starter 

I am a passionate home cook in the SF Bay Area (California).  However, I was raised in Philly, on my southern Italian grandmom (and Mom's) food.  I like to say, I was also influenced by Army food lol My mom would indulge my Dad (30 year retired Lt. Colonel) by making S%$t on a shingle and corned beef hash hahaha:suprise:

 

Anyway, I am retired from teaching and hoping to expand my culinary skills away from my strength (mediterranean, kitchen sink skills = turn nothing into something delicious) to other ethnic cuisines - particularly Japanese and Indian. OH!  And I love Southern food:)

 

I also want to learn about cuisine - especially peasant - from around the world.  I have a cookbook that I have been writing and adding to for 9 years and hope to turn it into an actual book soon!

 

Peace, Maria B

post #2 of 5

Thanks for the introduction, Maria. I'm a home cook too and I'm also a retired teacher. Your energy and zest for cooking come through loudly and clearly! You'll love that you can pick up recipes and techniques here on your favorite cuisines from Japanese and Indian cooks and chefs who live there and/or grew up there. It's one of the great things about Chef Talk.

 

Some other great things about this community are the cooking articles, cookbook and equipment reviews, photo galleries.... let me catch my breath! We've been here 15 years so you'd do well to use the search tool to find what you want. Be aware some of the threads you dig up may have ended some time ago, so it may be wise to start a new one.

 

We must point out that while the professional forums are for everyone to read and enjoy, we home cooks mustn't post there. However, everyone visits the general forums, so rest assured your questions will be seen by everyone there. If you have questions about anything on the site please ask any of the moderators or admins.

 

Drop in as often as you can to read, share and ask away. We're glad you found us and hope you are, too.

Welcome!

Mezzaluna

 

P.S.- I hope you didn't have any difficulties from the tremors that hit the Napa Valley area overnight.

Moderator Emerita, Welcome Forum
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5
Thread Starter 

Thanks, Mezzaluna!  (I had to look up the translation bc although my grammom always said "mezza!!  mezza!!" I thought it meant like "slow down"  haha

 

No problems here in the south peninsula but my heart broke a little for all that wine that got spilled!  Of course, we send out healing energy to the folks that got hurt as well...

 

Peace, Maria B

post #4 of 5

Welcome BB glad to have you.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 5

Join right in----I love a well prepared Philly/Italian meal----and Japanese? Oh,boy---hard to beat that---Mike---

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