Welcome, newcomers!

[Gary]

This is great. Thank you for pointing out the cutlery articles. I am looking forward to this forum.

[blwchef]

Welcome! Enjoy the vast resources before you.

[ChrisLehrer]

Welcome! Enjoy the vast resources before you.

Gained some weight, have you Brandon?

[khman]

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[foodmadmike]

Hi, I'm Mike and I am brand new to the forum. Hope to enjoy reading all the information and providing insights where I can.

[kosher_medium]

I just joined *points to my intro thread* and I joined in hopes of furthering my skills in cooking (and knives) as a hobbyist and someone who just loves working in the kitchen. As per my intro, I also am offering my services (I am not a Rabbi), to those who want to learn about Kosher and Kosher for Passover.

[_Symmetry_]

Hello to all

I've just joined this forum too. I'm a chef studying at Catering college and working in a small fine dining restaurant in a village near me. I take great pride in my tools and my knives but the people I work with don't have the same attitude so it would be nice to talk to some other enthusiasts and even get some reccomendations on what to upgrade to. My set is mainly comprised of Global knives and a couple of others from Henckels and Wusthof. Whilst looking up one of the knives I would like (A Masahiro MH-V Honesuki) I was brought to these pages so I decided to become a member

So yeah, that's me in a nutshell at the moment

Scott

[Fred]

Always good to improve the symmetry of our group. Glad you could join us.

[countrycook]

Hi all. I am a newbie to the board from West Virginia, thus my "countrycook" username, but do not limit my cooking to only that. I especially love seafood and buy it fresh online. I recently presented my son with a birthday meal of oysters rockefeller, steamed lobster tails, soft shell crab, and a salad. With wine (red, yes red and I don't care what they say).

I browsed a bit last night and look forward to more today. Seems a lot of conversation turns to knives so I want to make sure it's not a knife-promoting forum since I am a serious foodie. I'm also wondering if this forum has just started recently?

My kitchen is unbelievably small in my old house but I have the best of the best crammed in it and I get 'er done in my small space. My pride is my All-Clad polished stainless cookware (hoping for the Saucier for Christmas *smile*) that I have hanging over the stove. Mine wine rack hangs also. Find space where you can, right?

I prefer cooking over baking but recently have gotten into breads. I make fudge the real way--no marshmallow creme in my house! I make most everything from scratch except for those dang ChefBoyArdee pepperoni pizzas--it's a thing from childhood that I just can't get past craving--although I make the real thing at times.

I am very happily married for lotsa years and hubby couldn't care less about 'good' food, but he eats anything I set down and tolerates my 'experiments' without complaint. Ater all, I'm the one holding the heavy cast iron skillet.

I shall nose around the board now.