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


#655

Hi naf. I used to be on Chowhound, but mostly abandoned it after it went commercial years ago. I missed it, though. I just saw recently an article about people going to Hungry Onion after a redesign, and thought I would check it out.


(Gwenn) #656

Glad you did!!!


(Junior) #657

nbrinel,

Welcome aboard!! Always good to have some new voices joining the party!! If you don’t mind me asking where did you read the article about us? It’s good to know where and how word is getting out. If you have any questions please don’t be afraid to ask!!


#658

Trying to reconstruct from memory and my browser history… I think I went to chowhound for the first time in years to find talk about Cleveland, and the site was incomprehensible. So then I googled “chowhound” looking for some sort of news; had they been sold again, etc. I found this: http://www.latimes.com/food/la-fo-chowhound-20151010-story.html

And that led me here.


(Junior) #659

Thanks for looking that up! I had not seen or read that article, it’s 3 years old but word got out that early. Awesome!! Enjoy your time here!


(For the Horde!) #660

Leff, the Chowhound co-founder. “Bad interfaces can be helpful; they filter out the Olive Garden set. The emigrés will make room for new blood, fresh perspectives and a new crop of chow tips. A bit of churn in a nearly 20-year-old online community might be a good thing.”

:rofl:


(Gwenn) #661

That led me here a too a couple of years ago.


#662

Oh, and I missed the guidelines at the top of this thread!

  1. I am in Seattle, Washington.
  2. Home cooking: simplicity. Eating out: regional and cultural differences.
  3. Grilled sweetbreads at the Buenos Aires Grill in Seattle. (sadly defunct). They were the most delicious thing I have ever eaten.
  4. I like analog synthesizers, and programming. Here’s a (not very well done) application of the second one to cooking: https://github.com/nbirnel/bread-calculator

#663

Yeah, how is that bad interface and “new crop of chow tips” working out for ya, Leff? :thinking::roll_eyes::smirk:


#664

Leff certainly did a good job of purging the old blood, me included.


#665

Pretty sure he had nothing to do with it. He’s a figurehead at this point. It was the new people running the show after CBS Interactive bought them out (and hired Georges whatshisface) that made all these changes. Leff was just trying to justify a poor redesign as something good for the site.


(Angela T Carlson) #666
  1. SF Bay Area, East Bay

  2. Family recipes and wine, I LOVE wine!

  3. When Elizabeth Faulkner still lived here and Orson was open, the tasting menu was the bomb. Parmesan pudding canelle with chili flakes, cocoa nibs and unflavored pop rocks. Amazing!

  4. I work in grocery wine retail and am the current Cellar Master for the German Wine Society SF Chapter.


(For the Horde!) #667

Welcome


(Gwenn) #668

Oh yes!! welcome BWS!


(Angela T Carlson) #669

If you have questions about wine, I’ll do my best to answer them. I am a Geek, not a “Expert”, but I volunteer at wines events to help me stay current with what’s happening in the local wine scene. And to taste for free of course. :blush:


(:@)) :@)) ) #670

Welcome!

You might be interested in this thread:


When the cook gets in the way of the cooking show.....
(Aisha ) #671

Trying to figure out how to use this site :slight_smile:


(Gwenn) #672

Feel free to message me with your questions and I will do my best to help!!


(Junior) #673

Well so good so far, you made your first post! Welcome!!! I hope you find the site to be fairly user friendly, the site has local topics based on geographic areas and a lot of general topics. As @winecountrygirl indicated if you have any questions feel free to message us and ask, (FYI to message us click on our avi, a small pop up window will come up, on the top right hand side you will see a blue box “message” just click on that and you will send anyone a private message) or you can post any questions in a thread and any/everyone will give you whatever information you are seeking.

Welcome again and enjoy!


(Gwenn) #674

good idea to mention that. That must be why they pay you the big bucks!!