or Connect
New Posts  All Forums:Forum Nav:

Hello.

post #1 of 3
Thread Starter 

My name is Jason and I have been a full time restaurant employee for 25 years.  I started in the back of the house where I spent 12 years line cooking and managing.  After a brief stint as a bartender I moved to fine dining serving and have been there ever since.

 

I love to cook at home and right now am trying to add some advanced techniques to the organizational skills I developed while working on a line.  My current cooking interests include brining, curing, and smoking meat, simple bread recipes, vegetarian meals, and I am also experimenting with my new sous vide machine.

 

I am looking forward to becoming art of the community here and hope I can contribute as well as learn.

 

Thanks,

Jason

post #2 of 3

Thanks for the introduction, Jason. We're glad you found us and I think you'll enjoy the discussions here. Our founder, @Nicko, has made his own bacon as well as other charcuterie, and others have too. If you use the search tool you can dig up some of those discussions. (I should mention that if the dates on them are pretty old, it may be a good idea to start a new thread if they're of date. Sometimes people move on, etc. so a fresh thread may make more sense that continuing one that paused three years ago.)

 

Besides the many discussion forums we have an excellent collection of cooking articles, cookbook and equipment reviews, a photo gallery and more. Tucked into the Food and Cooking forum is the monthly challenge: an ingredient is chosen and everyone discusses its use, posts photos of dishes in which it's incorporated, etc. This month it's been rice. I'm not sure what's up for October. It's fun and challenging.

 

We hope you'll participate as often as you can. Welcome!

Mezzaluna

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

Welcome Jason glad to have you. You will find many bacon makers here at ChefTalk and if you want to see my work just visit:

 

http://www.cheftalk.com/g/a/141/bacon-i-made/

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
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
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions