Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Hi! Happy to be here!

Recommended Posts

Hi! I'm new, and I'm looking forward to getting to know the community! I'm mostly into Latin American and Asian cooking, as well as stuff from the American South. I'm always looking to learn, and I'd really like to get into making and trying innovative takes on old staples, as well as merging cuisines in ways that create all-new flavor profiles!

Link to comment
Share on other sites

Hello and welcome! You'll find a lot of helpful and curious cooks (and eaters) here. Do you cook only for yourself, or do you have a family to please?


If you need help finding your way around the forums, feel free to ask a host (I am one) by Personal Messenger (PM) or post a question in the Moderation and Policy Discussion forum.

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites

This topic is now closed to further replies.

  • Create New...