Brief Introduction

Joined Jan 10, 2010

Years ago I cooked at a small café in upstate New York, in the Borscht Belt. It was pretty much a burger and eggs place, and the café shared space with the post office and drug store. Now I mostly cook at home, although over the years I've made dinners for small groups of people in various situations.

This lookms like a nice, friendly place ...

Joined Aug 29, 2000
Hi Schmoozer! Thank you for the introduction. We are a nice, friendly place, as you'll soon see. Our members are from all over the world, all walks of life, and many areas of culinary interest. You'll see this right away in the forums. Incidentally, you're encouraged to read all of the discussion forums, but we reserve the professionals' forums as "read only" for home cooks and non-professionals.

We hope you'll visit and contribute often.

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