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Just a quick intro

post #1 of 4
Thread Starter 

Greetings!

 

My name is Chris and I pride myself in my desire to make most meals from scratch. For example, I used the no knead bread recipe from Sullivan Bakery in the NY times last night to stale on my counter until Thursday for my stuffing. I will also buy pork shoulder, grind and season for the sausage in my stuffing. With that considered, this is my style.

 

I am 40 but started cooking when I was young for my sister and I since both of my parents worked.

 

I am a professional graphic designer by trade but find myself in the kitchen in much of my spare time. I would like to learn about creating more technical dishes as well as creating delicious vegetarian meals. 

 

I also have developed various knife skills and technique over the years and can work with fish, piece chickens, tunnel bone chickens...etc.

 

Cutting it short here since this was supposed to be quick.

post #2 of 4

Hi Chris, and thanks for the intro. I'm a home cook too and usually do things from scratch as well mostly because I can't stand the amount of salt in processed food. Also, I was taught to cook from scratch so it's most natural to me. As a young person, were you mostly self-taught, or were there inspirations you had that gave you the basics and desire to advance?

 

Chef Talk has a lot going for it, and I hope you explore it all: discussion forums, cooking articles, photo galleries, cookbook and equipment reviews and more. Each month we have a cooking challenge in the Food and Cooking general forum; usually it's an ingredient or cooking method (rice; stews; etc.). People cook, then report on their results and often post photos of the products. Because our members are from all over the world, you may see dishes from the Middle East, South America, Asia, anywhere. Great fun! I hope you take part.

 

You'll note some of the forums are for professionals. We encourage everyone to read and learn there, but please leave the posting to the pros in those forums. We home cooks and students post in the general forums where everyone, including the pros, hang out. 

 

We look forward to your participation in the community and hope you enjoy being part of Chef Talk. 

Welcome!

Mezzaluna

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 4
Thread Starter 

As a young person, it was simply about getting something to the table that tasted decent to feed my sister and I. Same as a young adult. Over the years I guess I just got better. The biggest improvement between then and now, aside from learning new dishes and technique is my ability to multi-task and prepare multiple dishes/preparations simultaneously. Getting an otherwise elaborate meal to the table in a minimum amount of time.

post #4 of 4

Welcome Chris glad to have you at ChefTalk. You will find many here that like to make things from start to finish including our own bacon, yogurt, breads, etc.

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)
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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
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