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Greetings Everyone!

post #1 of 4
Thread Starter 

My name is Robert. I have been in and out of one kitchen or another since I was a teenager. I do not claim to know anything of consequence. But I have been a few places, and love to eat good food. I stumbled upon this place while looking for some equipment. And I figured it may be a cool place to drop in and shoot the poo when time allows. 

post #2 of 4

Welcome Robert! We're glad you found us and hope you enjoy being part of the community. 

 

Have a look around and don't miss the culinary articles. You might have some fun with the Cooking Challenges which are posted in the Food and Cooking general forum. They change each month (this month it's flour) and are a great way to explore ingredients and methods with chefs and home cooks from everywhere. The earlier challenges are archived so you can get some great ideas from them. 

 

We hope you stop in often and get as much as you give to the community. 

Welcome!

Regards,

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 4
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

Welcome Robert! We're glad you found us and hope you enjoy being part of the community. 

 

Have a look around and don't miss the culinary articles. You might have some fun with the Cooking Challenges which are posted in the Food and Cooking general forum. They change each month (this month it's flour) and are a great way to explore ingredients and methods with chefs and home cooks from everywhere. The earlier challenges are archived so you can get some great ideas from them. 

 

We hope you stop in often and get as much as you give to the community. 

Welcome!

Regards,

Mezzaluna

Thank you for the warm greeting Mezzaluna! I have already got some great ideas from the forum!

post #4 of 4

Welcome Robert sounds like you have more experience then you are letting on. Humble cook, I like that since it is not something you come across to often these days. Hope you feel welcome here if not let us know how we can improve.

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
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