Greetings from California

[DaveCee]

I live in the Central San Joaquin Valley, about 40 miles SE of Fresno. I am a home cook of novice-to-intermediate skill with an ongoing interest in ingredients and techniques. When I cook for myself there are never any complaints. Best wishes. Dave

[Smithy]

Welcome, DaveCee! I grew up near Visalia ...actually, closer to Ivanhoe, which you may recognize given your apparent location. Are you in citrus country, stone fruit country, or something else altogether?

 

That looks like mighty fine bread. I still work at it, but my loaves generally don't look as good as that. Yet. 🙂

 

[DaveCee]

Thank you. My wife and I reside in the bustling metropolis of Hanford. Both originally from the Central Coast (San Luis Obispo, Morro Bay, Avila Beach, Shell Beach, Pismo Beach, Arroyo Grande). I am retired military (enlisted).

[Katie Meadow]

23 minutes ago, DaveCee said:

I live in the Central San Joaquin Valley, about 40 miles SE of Fresno. I am a home cook of novice-to-intermediate skill with an ongoing interest in ingredients and techniques. When I cook for myself there are never any complaints. Best wishes. Dave

Hi Dave, greetings from Oakland. If you baked bread like that for me I wouldn't complain either.

[Jon S]

Hi @DaveCee! Welcome to egullet :)

 

What ingredients or techniques have you excited and/or curious at the moment?

[TdeV]

Hi @Davecee. You've found a friendly place. Welcome.

[DaveCee]

Thank you. Right now I am interested in carbon steel fry pans, ranch-style omelettes, sourdough bread, truck gardening and charcuterie. Thank you for the warm welcome. I will be reading through the archives. Best wishes. Dave

[heidih]

Lovely bread as others noted. Bit warm in your area? I'm in Los Angeles so pretty tame heat wise. My personal suggestion is to hop into whatever topics you are interested in. Plenty of breadth here. 

[Kim Shook]

Hi, @DaveCee and welcome to eGullet.  Based on that lovely bread, I'm very much looking forward to your contributions!

[Smithy]

Sometime if you want to take us on a culinary tour of Hanford, feel free to do so. I'm very fond of Fagundes Farms' cheese (the Hanford Jack especially). In addition, there's a classic ice cream place downtown - I forget the name, but there's something like an oversized milk can atop the store. (Foster's? I don't think that's right. ) They made, or I hope make, wonderful shakes and ice cream desserts.