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New Member Introductions

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drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 373
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 25 September 2015 at 08:50
Nico, I do not know how difficult it is to get items from the US to Italy, if my experience in sending a gift to NZ is a guide, not too difficult, at least for a gift with a value of under $50 , US.
Look on Amazon.com, they have some economical knife sets, RADA brand, it is a good brand, very satisfactory tools.
Another good brand is Old Hickory, also economical and is the best grade of high carbon, non stainless steel available.
If you need help, just ask.
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abernick View Drop Down
Scullery Servant
Scullery Servant
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Joined: 24 September 2015
Location: Castellabate
Status: Offline
Points: 8
Post Options Post Options   Thanks (0) Thanks(0)   Quote abernick Quote  Post ReplyReply Direct Link To This Post Posted: 25 September 2015 at 08:59
Hi drinks, thank you very much!!

Do you think I can open a thread somewhere so I can get a couple more tips? Where will it be better?

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drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 373
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 25 September 2015 at 10:46
Scroll down to "the tools of the trade"
Ask anything.
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abernick View Drop Down
Scullery Servant
Scullery Servant
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Joined: 24 September 2015
Location: Castellabate
Status: Offline
Points: 8
Post Options Post Options   Thanks (0) Thanks(0)   Quote abernick Quote  Post ReplyReply Direct Link To This Post Posted: 25 September 2015 at 14:03
Originally posted by drinks drinks wrote:

Scroll down to "the tools of the trade"
Ask anything.

Thanks a lot!!!!!!!!Tongue
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Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 974
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 26 September 2015 at 14:21
Hi, Nico and Amy!
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HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4219
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 September 2015 at 06:29
Welcome to our little corner of the culinary world, Amy. I hope you like it here, and become an active member.

Don't hesitate to jump right in on an on-going discussion. Or start a few of your own.
But we hae meat and we can eat
And sae the Lord be thanket
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caviarproud View Drop Down
Scullery Servant
Scullery Servant


Joined: 25 October 2015
Location: usa
Status: Offline
Points: 1
Post Options Post Options   Thanks (0) Thanks(0)   Quote caviarproud Quote  Post ReplyReply Direct Link To This Post Posted: 26 October 2015 at 20:58
Hello From Vancouver

I'm retired from the army, a reasonably good cook looking for new experiences, and food preparation techniques. Any ideas are welcome and appreciated especially slow cooker and European cuisine.
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Hoser View Drop Down
Admin Group
Admin Group
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Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3332
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2015 at 02:11
Welcome aboard ...nice to see you here, and we hope you enjoy your time spent here.Thumbs Up
Go ahead...play with your food!
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HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4219
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2015 at 05:07
Welcome to our little corner of the culinary world, caviarpround. Hope you find things to your liking.

Don't hesitate to jump right in to an existing discussion; or start one or six of your own.
But we hae meat and we can eat
And sae the Lord be thanket
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pitrow View Drop Down
Chef
Chef
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Joined: 22 November 2010
Location: Newberg, Oregon
Status: Online
Points: 793
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2015 at 08:33
Welcome neighbor, and thanks for your service! 
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 974
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 31 October 2015 at 07:47
Welcome!
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TasunkaWitko View Drop Down
Admin Group
Admin Group
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Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8142
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 November 2015 at 20:03
Hello and welcome! We are looking forward to sharing with you and learning from you! Beer
If you are a visitor and like what you see, please click here and join the discussions in our community!
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drinks View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 19 September 2014
Location: male
Status: Offline
Points: 373
Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 04 November 2015 at 14:55
Cavierproud, I don't suppose you would have an O Club grade SOS recipe?
A yankee claimed he had eaten one that was as good as Texas pepper sausage gravy on buttermilk biscuits, HOWEVER, he also claimed he had no idea what the recipe was.
Jump right in, no lurking allowed!
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eranils31 View Drop Down
Scullery Servant
Scullery Servant
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Joined: 28 October 2015
Location: Tahiti
Status: Offline
Points: 10
Post Options Post Options   Thanks (0) Thanks(0)   Quote eranils31 Quote  Post ReplyReply Direct Link To This Post Posted: 05 November 2015 at 02:52
Hello , 

I'm new on this forum and wish to share my cooking experiences with you. I'm actually executive chef in a  French Polynesian resort and cooking teacher. 

I wish to share my working and teaching experience through my blog. Its purpose is to decipher all the recipes and think by techniques rather then following  a recipe without understanding it.Cry

This way of thinking is exactly how Famous French & International chefs create their dishes. With about 200 techniques you'll able to master almost every single recipe. 

Sure it's gonna take a while to explore all the techniques but week after week you will be surprised to quickly  understand the basics. Just need to suscribe for free..Smile
please suscribe at http://so-easycooking.blogspot.com and learn the famous chefs techniques
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HappyHarish View Drop Down
Scullery Servant
Scullery Servant


Joined: 17 November 2015
Location: India
Status: Offline
Points: 1
Post Options Post Options   Thanks (0) Thanks(0)   Quote HappyHarish Quote  Post ReplyReply Direct Link To This Post Posted: 17 November 2015 at 02:29
Hi,
welcome to this site although I am new to this site but I am regularly cooking food at my home and I have created my own web site which will tell you every thing about food and nutrition .This site will tell you regarding lots of wholesome and joyful food recipes.You may visit this site by clicking link given below
--------------------------------------------------------------------------------------------------------------------------
Eggs and omelets is the recipe site which tells you facts regarding eggs and try to remove confusion regarding eggs
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Margi Cintrano View Drop Down
Master Chef
Master Chef
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Joined: 03 February 2012
Location: Madrid & Puglia
Status: Offline
Points: 5726
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 November 2015 at 04:10
Welcome aboard. Bienvenue. I am sure you shall find thousands of worldwide classics & evolutionary dishes on FOTW. Have a wonderful day.
www.guidepost.es
GourmetĀ“s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
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pitrow View Drop Down
Chef
Chef
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Joined: 22 November 2010
Location: Newberg, Oregon
Status: Online
Points: 793
Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2015 at 09:35
Welcome to both of you!
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 974
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 22 November 2015 at 15:09
Welcome!
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Randy View Drop Down
Scullery Servant
Scullery Servant


Joined: 12 March 2016
Location: Missouri
Status: Offline
Points: 1
Post Options Post Options   Thanks (0) Thanks(0)   Quote Randy Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2016 at 14:42
Hi. I'm Randy, and have always loved creating recipes, cooking and serving many different kinds of foods. I'm from Tampa, but have lived west of St. Louis, for the last ten years. I've looked through some of the forums, and enjoyed the discussions on the (friendly) Cuban bread and sandwich battle, which has been raging between Tampa, and Miami for years.  I've also enjoyed the Korean food forum, and the forums on smoking foods. I purchased a smoker about six months ago, and have made bacon, and have smoked salmon, briskets, turkey and chickens.  I also have an interest in naturally cured and dried meats and dried foods which may become a necessity, if refrigeration becomes unavailable due to natural, or man-made circumstances. I look forward to looking through the forums about food from all over the world, and learning more about food preparation and preservation from different cultures.
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Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 974
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2016 at 16:04
Welcome!
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