Good morning, Erik, and welcome to Chef Talk. This community is a great place for home cooks like you and me to gain skills and receive affirmation for what we have learned on our own or from family and friends. It's an amazing opportunity to go beyond that immediate circle and get information and advice from professionals.
Is there a cooking method, ingredient or other culinary knowledge you'd like to tackle first?
Besides the discussion forums we have cooking articles, a photo gallery and the guest archives to visit. One of our guests has been Sid Cook, master Cheesemaker from Carr Valley Cheese near Madison. We've also had with us Sarah Molton, Rick Bayless, Bruce Aidells and Harold McGee, among others.
I hope you visit and participate often. From one Wisconsinite to another,