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post #1 of 7
Thread Starter 

Hey guys! 

I'm obviously new to this website. I'm a home cook who really enjoys every aspect of preparing food, except for baking, but that's what my wife is for :P.

I'm 24, and always looking to make the best dishes possible. One challenge that I often face is the fact that I am Kosher. I am dying to try things such as butter on top of a steak, bacon, or just a plain ol' cheese burger, but I can't. Anywhoo, it's nice to meet you guys, and I am hoping to learn a lot from you professionals.

post #2 of 7

Welcome Dan, I am new to ChefTalk too. So far I have found this site very welcoming and full of great ideas and information at all levals. I especially like the idea of the monthly "Ingredient Challenge" which looks like fun. Reading your message made me happy to not have a restricted diet due to faith or medical condition. The only food I choose not to eat is Vegemite which is very unAustralian of me. Anyway Dan, take time to explore and I will be looking for some great Kosher recipes from you .... yummo Blintzes

post #3 of 7
Thread Starter 
Quote:
Originally Posted by Eater181 View Post
 

Welcome Dan, I am new to ChefTalk too. So far I have found this site very welcoming and full of great ideas and information at all levals. I especially like the idea of the monthly "Ingredient Challenge" which looks like fun. Reading your message made me happy to not have a restricted diet due to faith or medical condition. The only food I choose not to eat is Vegemite which is very unAustralian of me. Anyway Dan, take time to explore and I will be looking for some great Kosher recipes from you .... yummo Blintzes

Hey Eater,

 

Nice to meet you! You won't be getting that much Jewish recipes from me, as I am from a minority. My background is Moroccan. We eat a lot of rich foods! 

post #4 of 7

Welcome, dantech. I'm a home cook too, as are many of us. The community is a wonderful place to learn; but don't be shy to share what you know, too. Kosher cookery is a challenge for most of the people here, so you have skills and information that may not be generally known. There are other "members of the tribe" here (myself included) but occasionally someone will need help with meeting needs of a client. So there are times when such knowledge is a plus.

 

Although I'm Ashkenazi, I love Sephardic cuisine. I recently bought one of Yotam Ottolenghi's cookbooks, and you'll find plenty of people here are Jonesing for North African food. They just don't know how much of it is really Jewish. ;) That's true of a lot of things. I first heard of a Persian dish when I ate it at the home of a colleague of my husband's, then I later found out that fesenjan is very likely of Jewish origin as it contains so many ingredients from Tu B'Shevat. We wander, we cook, everyone enjoys. :D

 

So you don't bake? Neither did I before I was active here. Take a look at my photo gallery and see how that's changed. With the help of the professional pastry chefs and knowledgeable home cooks and bakers here, you have an excellent opportunity to add new methods to your repertoire.

 

Regarding the discussion forums: you'll notice some are considered "professional" forums. While everyone is encouraged to read all forums, the pro forums are "read only" for us home cooks. We do our posting in the general forums where everyone (pros included) post. Don't miss the cooking articles, cookbook and equipment reviews and, as I mentioned, the photo galleries. 

 

We look forward to seeing you here and hope your participation helps you grow as a cook. We also hope you have some fun connecting with other food lovers as well.

 

Welcome!

Mezzaluna

 

P.S. @Eater181 I've tried Vegemite and didn't like it, but I'm willing to try it again. It's that umami thing I guess. Also, I have a blintz recipe if you'd like one. PM me and I'll get it for you.

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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #5 of 7
Thread Starter 
Quote:
Originally Posted by Mezzaluna View Post
 

Welcome, dantech. I'm a home cook too, as are many of us. The community is a wonderful place to learn; but don't be shy to share what you know, too. Kosher cookery is a challenge for most of the people here, so you have skills and information that may not be generally known. There are other "members of the tribe" here (myself included) but occasionally someone will need help with meeting needs of a client. So there are times when such knowledge is a plus.

 

Although I'm Ashkenazi, I love Sephardic cuisine. I recently bought one of Yotam Ottolenghi's cookbooks, and you'll find plenty of people here are Jonesing for North African food. They just don't know how much of it is really Jewish. ;) That's true of a lot of things. I first heard of a Persian dish when I ate it at the home of a colleague of my husband's, then I later found out that fesenjan is very likely of Jewish origin as it contains so many ingredients from Tu B'Shevat. We wander, we cook, everyone enjoys. :D

 

So you don't bake? Neither did I before I was active here. Take a look at my photo gallery and see how that's changed. With the help of the professional pastry chefs and knowledgeable home cooks and bakers here, you have an excellent opportunity to add new methods to your repertoire.

 

Regarding the discussion forums: you'll notice some are considered "professional" forums. While everyone is encouraged to read all forums, the pro forums are "read only" for us home cooks. We do our posting in the general forums where everyone (pros included) post. Don't miss the cooking articles, cookbook and equipment reviews and, as I mentioned, the photo galleries. 

 

We look forward to seeing you here and hope your participation helps you grow as a cook. We also hope you have some fun connecting with other food lovers as well.

 

Welcome!

Mezzaluna

 

P.S. @Eater181 I've tried Vegemite and didn't like it, but I'm willing to try it again. It's that umami thing I guess. Also, I have a blintz recipe if you'd like one. PM me and I'll get it for you.

Wow, thanks for all that. Much appreciated! This forum is really getting me excited to leave work and go cook something!

post #6 of 7

Welcome to Cheftalk Dan, we look forward to seeing you around the boards.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 7

Welcome glad you joined and I think you will find some great ideas from the community.

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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