Let's introduce ourselves and get to know one another better

  1. whoah. Maybe you could give ckshen a hand :wink:


@LindaWhit – I’m laughing, because your #4 is how I spend half my time at my local butcher shop. I’ll ask for something like beef shanks, and next thing I know 4 people are standing around listening while I tell them how to prepare them…

Where are you? Tampa

What food-related topic are you most passionate about, that you want people to ask you about and you can’t stop talking about it? Oh geez, too many to count – but probably “grandma” food – simple recipes that knock your socks off when made well with great ingredients – roast chicken, the above-referenced beef shanks, my grandma’s homemade chicken and noodles I used to pore through recipe books in search of fancy over-the-top preps, but as I get older, simple and well-prepared seems to be more impressive!

What’s a great food experience you have had? I’m so fortunate to have had so many – but one of the wow ones was standing in an ancient apple orchard in Normandy on a late summer evening. The guy handed us apples from trees that had been planted by his grandfather and great-grandfather, telling us about the history of the farm, his family, and the land over the generations. He had us take just one bite from each apple – some tannic, some sweet, some eye-wateringly tart. As we wandered the hills back toward the barn in the fading light, he had us take one bite from each of the apples we now held in our hands, and chew all the bites together. BOOM – the taste of the lovely cidre he produces, as the whippoorwills began to call for the moon as the sun set. Wow.

A little tidbit about you Love to be at home sweet home, but traveling is my passion.


Funny–I explained to the man who asked which avocados to buy how to make guacamole. This after he asked me how many he should get to go with “the packet.” :smile:

And earlier this week I got to talking about ginger ale while in line and sent a man off to look for ginger beer downtown. HEE HEE.

  1. manhattan, nyc since i moved here for college- yikes, that’s been a while- grew up in CA near monterey/carmel
  2. who has the best bagel in nyc, creative ways to cook vegetables, where to eat next
  3. when i was barely 21 i went to barcelona for the first time (and promptly fell in love with the city). I was traveling with my best friend (she has been since we were six yrs old and met), and a family friend took us to a nameless restaurant without a sign or menu. A plate of simply grilled assorted wild mushrooms with a “huevo roto” and the most amazing bright dark orange yolk with this sprinkle of flakey salt became the best thing i had eaten in my life- likely still is to this day.
  4. at age 11 i decided to become a vegetarian- despite the fact exactly zero of my friends or family were. Shortly thereafter i began cooking my own dinners (i had been cooking with my mom since forever).
    I read too much. Mostly murder mysteries. I’m fluent in spanish.


@Ttrockwood, there is no such thing as “read too much”

(Robert) #26

Brooklyn, here.

Lately I’ve been obsessed w/ SE Asian food, restaurants and learning to cook it in my kitchen. Hot Thai Kitchen lady, you move me.

This summer I was invited by a friend to her home for a group dinner. In her bathtub were 6 dz live blue crabs, for the 8 of us, waiting to be steamed and doused with Old Bay. And then we got crackin’.

My FB posts consists mostly of food porn, photos from live music shows (funk & jazz) ,with a smattering of left of center politics.

(erica) #27

May I suggest that here, and in user profiles, former Chowhounds who have different user names on this site, provide their CH names?

(erica) #28
  1. half hour northwest of Boston.
  2. preventing food waste, knowing how to pick out good produce
  3. Thanksgiving Dinner at the Shaker Village in New Hampshire years ago. Eating at communal tables, by candlelight, fostered wonderful fellowship that enhanced the enjoyment of the holiday meal.
  4. I prefer crocheting to knitting, but am bistitchual, usually listening to NPR or audiobooks as I work.

(Robin ) #29


I live in a very small town in a small house on an acre and a half, in north Fl.

If there is one food I am passionate about it would be crabs, oysters, shrimp. In that order. My nephews own shrimp/crab boats and I have caught and cooked more crabs than I can remember. I got my first crab pot when I was 18 and I still use it.

I am not a fancy dancy person. I cook what I think might taste good and lean towards southern cooking.

My sister was in Orlando and invited me to have dinner with her at Todd English BlueZoo. Wasnt on the list, but what a wonderful time.

I really like this site. I checked out the other one. Not welcoming and kinda stuck in the past.

Forgot to add, Other than home cooking, I love reading restaurant reviews. I am vicarious like that :wink:


1. Where are you?

Okayama City, Okayama, Japan

2. What food-related topic are you most passionate about, that you want people to ask you about and you can’t stop talking about it?

Italian food, cooking and ingredients. Cookware, from knives to appliances. Anything restaurant industry related. Food in Japan

3. What’s a great food experience you have had?

First day of a stage in Puglia, Italy. After a long train ride from Parma to Puglia, late at night, exhausted, got picked up by front of house manager in the middle of service at the train station which is 30 minutes from the restaurant, driven from train station to the restaurant which was in full service since they eat later in Italy. Was grubby as, unkept, with my luggage, brain wasn’t processing any Italian at that point, they marched me into the dining room of the michelin rated restaurant, sit me down at a table, and proceed to give me a full meal. Started with an entire ball of buratta with a light, small tomato sauce and basil, followed by gorgeous housemade orecchiette, and finished with a filet of horse with a lemon arugula salad.

If I’d been properly dressed and actually eating at the restaurant it would have been an amazing meal and experience, but to sit there by myself, not at all in the correct clothing, not able to talk to anybody, but to have everyone silently usher the food to me, served wine, and then after the meal taken back to the kitchen to meet the chef and staff, and then promptly escorted to my accommodation where I had one of the best sleeps of my life.

4. A little tidbit about you

Former chef, specializing in Italian food, with experience in Canada, Italy, and Australia. Now living in Japan teaching English.

(Robin) #31

I found you guys!

  1. Burbs of Los Angeles.

  2. I’m passionate about my local farmer’s market and the wonderful people who grow our meat, fruit, and veggies. We also take our cocktails, wine, and beer seriously and have a home bar stocked better than most restaurants in the area.

  3. A dinner with our friends on the Amalfi Coast a few years ago. We traveled to this tiny restaurant tucked in a grotto for a crazy good multi-course meal. The owner, who was also the chef, sommelier, and server was so warm. It didn’t hurt that as dinner ended with a fireworks display over the water.

  4. I have a huge collection of vintage vinyl handed down from my grandfather (a big band jazz pianist) and my father-in-law. Dinner and vinyl leaves most people very happy. Oh, and we have two fur babies.k

  1. Coastal California
    I work , I cook , I play .
    say’s it all .
    Katy , my reply was for ckshen . a slight mix up .


That’s like having Ferran Adria teach me how to boil pasta properly…!


Glad you made your way here!

(June Pickering) #35

My name is June, and on Chowhound I was/am Zuriga. Born in Philadelphia back in the Stone Age and lived most of my life near NYC. The Clintons moved to town, and I changed my script, moved to England and married my second husband who is British, although he lived in Japan for many years.

I’ve become a much better cook and a bit of a foodie since moving to this culinary heaven. My family is spread out all over the States so I get to travel quite often and very often to Europe.

  1. Greater Boston area.
  2. Anything to do with food, really: eating it, making it, buying it.
  3. So many, all involving sharing food experiences with family and friends. To choose just one, lunch at Giusti in Modena, a tiny 4 table restaurant tucked behind the eponymous salumaria, with my family, all of us eating the very best cotechino ever made.
  4. I have multiple times made pickles in a hotel, using farmers market produce. (To be fair, it was a suite hotel with a full kitchen.) My colleagues were slightly stunned to be gifted with pickles from their visitor the first time and now expect it.

(Alex) #37
  1. In the suburbs of Los Angeles. Born and raised.

  2. Home cooking–mostly baking. I’m especially into traditional bakery-style baked goods, especially yeasted breads and pastries.

  3. Hmm so many. Probably traveling and being able to eat things all over the country and world. Pastries in Europe, pastries with my grandparents in Chicago, pastries from the corner Swiss family-owned bakery every morning as a child. Okay I think the best memories have all revolved around eating pastries.

  4. Many from CH know I developed a serious life-threatening digestive disorder which doesn’t allow me to process food well anymore. I still have a sincere love and curiosity regarding food and cook daily for my boyfriend and others but can’t usually partake. I too love the yarn crafts, and am a portrait artist. Oh and I have a natural talent for growing deformed vegetables that invariably look like penises.


You should send pics of your penis plants to Newsday’s Erica Marcus; she loves posting vegetable nasty bits on her FB page. :slight_smile:

(Alex) #39

Awesome, I actually will!! I have such a hard time finding people who appreciate them. I feel they need a wider audience. This has been my favorite one this summer, I’ve shown it on CH before, but I am just so proud of it.

  1. San Francisco Bay Area

  2. Cheap eats

  3. Da Nang, Vietnam - severe language barrier. We pointed at fresh seafood and they prepared it however they wanted to

  4. I can’t crochet or knit