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Howdy, from Texas

post #1 of 5
Thread Starter 

Not a professional chef but a very serious customer of theirs.  I cook at home for my family and guests.  I don't do anything very fancy but try to do flavorful dishes taste as best as they can be.  Sometimes I nail it and sometimes I don't.  I eat my mistakes and try to figure out where I went wrong.  If I find the problem, I add it to my diary of cooks.

 

I'm retired, in my mid 70s and cooking is one of my hobbies.  I spent 40+ years in IT before retiring.  Now I get to try fun things.

post #2 of 5
Welcome to Cheftalk rabbit hutch. Interesting name, some personal
significance, perhaps?
Always room for another active foodie here. Almost anything you can think
of to ask has been discussed somewhere on this board at some time.
The archives here are a treasure trove of information.

--M
post #3 of 5
Thread Starter 
Quote:
Originally Posted by Meezenplaz View Post

Welcome to Cheftalk rabbit hutch. Interesting name, some personal
significance, perhaps?
Always room for another active foodie here. Almost anything you can think
of to ask has been discussed somewhere on this board at some time.
The archives here are a treasure trove of information.

--M

Yep, last name starts with the hutch and I've been called 'rabbit' all my life, given name 'Robert.'

post #4 of 5
Fellow Texan! biggrin.gif
post #5 of 5

Welcome, I was actually wondering if you raised rabbits. Please let us know if you have any questions about ChefTalk.com

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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