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Discussion in 'New User Introductions' started by cedarsteve42, Mar 27, 2013.
My name is Steve. I am a Chef at a hotel and have just started to try my hand at Charcuterie.
Hi Steve, and welcome to Chef Talk. You're going to find some excellent recipes and techniques here for charcuterie- I know, because I've read some of them myself. I like to make interesting things with porky, fatty, succulent meats (although I'm better at eating them at this point) and am in awe of those who can produce them. Nicko, our founder, makes a bodacious slab of bacon. You two would hit it off great. I'm only up to pate maison (which, as you know, is fancy meat loaf). Here's a thread he started when was in the process: http://www.cheftalk.com/t/63553/smoking-bacon-at-home
Have a look around the site, and you'll find more than the many forums. We also have excellent cooking articles, cookbook and equipment reviews, photo galleries, and lots more. Connecting with other professionals and passionate food-lovers from all over the world is another invaluable part of this site.
Having grown up across the river from Iowa, and reading the Des Moines Register from early on, I know food in Iowa is now receiving the notoriety it deserves, and its ingredients are getting attention and love from a lot of very talented people both in and beyond the Hawkeye State.
I hope you enjoy being part of the community and look forward to your contributions here. Welcome!