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

(Gwenn) #715

As a very young child, when I was watching Shari Lewis, my folks took me to a show with Danny Kaye on Broadway. Shari Lewis was in the audience sitting across from us and dad took me over to meet her. It was so great!


(DeMarko) #716

I’m happy the Lambchop moniker is bringing back memories for quite a few. He was a great puppet for a few decades.


Happy Hour Morganville [NJ]
Ocean Avenue Kitchen, Sea Bright
(jeff) #717
  1. Tallinn
  2. The cuisine of Baltic States
  3. I cook more than my grandmother and sometimes even give her cooking tips (if that’s not a food-related achievement, I don’t know what is…)
  4. I love food, music and sports (basically everything)


Welcome Jeff! I am a relative new comer here myself just joining last month. It has been great since.

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(Gwenn) #719

Welcome, Jeff! Hope you enjoy HO!!! Thanks for the link to the food blog. Do you contribute to it?


(jeff) #720

Thanks! Yep, I’m working on it. :slight_smile:

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(:@)) :@)) ) #721

Can you tell us more about typical/traditional Estonian dishes? And Baltic cuisine in general. You could post photos or desbribe it on the dinner or lunch thread.

I have been to Tallinn (mostly for the craft beers). Unfortunately I went in the summer… insanely crowded.



Welcome to HO! All are exposed to a vast array of information and experiences of all who participate.
Myself, an native life long New Yorker, but love traveling our country and the world. Food is my somehow becomes front and center during all of my travels!


Any blogs or websites showcasing the best recipes from TV cooking competitions?
Some Fun with Nostalgia (Tristate)
(Nnamdi Ari) #724

I spend time between Louisiana, U.S.A and Lagos, Nigeria.
Experimenting with seeds.
Once I went on a food trip of sorts with a few friends across some states in Nigeria and some countries in East Africa.
A foodie, part-time food writer, digital marketer at Timbu, I love traveling and conversations mostly about food


(Nnamdi Ari) #725

I spend my time between Louisiana, U.S.A, and Lagos, Nigeria.
Experimenting with seeds.
I traveled with a few friends on a food trip of sorts to some states in Nigeria and some east African countries.
Part time food writer, digital marketer at Timbu, love conversations, especially food related ones.



Welcome to this wonderful community!

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(Nnamdi Ari) #727

thank you!

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(Junior) #728

Welcome to Hungry Onion, we love new members and what they have to contribute. Please feel free to look around, if you have any questions please feel free to ask!!

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@NnamAries, you’ve been welcomed by the Friendly HO Ambassador Extraordinaire, @NotJrvedivici. I do believe he’s still angling for his own board, so just humor him. :wink:



Where in Louisiana do you reside?

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Hello and welcome!

Can you elaborate? Do you mean growing and/or cooking?


(DeMarko) #732

Welcome to Hungry Onion!

I too am interested where you live while in Louisiana, and if you do any Cajun or Creole cooking or if you have developed some hybrid dishes from Nigeria?


Gargiulo’s* (Formerly Portifinos) Tinton Falls NJ
Gargiulo’s* (Formerly Portifinos) Tinton Falls NJ
What Fast Food Chain Do You Love?
  1. SF Bay Area
  2. I’m really into cooking things from scratch. I’m currently obsessing over ice cream and making pasta from scratch.
  3. Spending time with friends, trawling around SF in search of good eats
  4. I’m really into growing my own food. It wasn’t much to start, but 5 years in, it’s gotten much easier, and I usually have more produce than I know what to do with.


Welcome aboard The HO…please to have you here.
I hail from NYC and enjoy meeting all who are here to solve and comment on all of the cooking issues in the world.
I have found this forum to be an egalitarian environment with respect to ability, tastes, and general comments. Participants in this forum are nice people from literally all over the world!
So my first question is?..what do you have so much of, that you can’t ship it to me in NYC??? (lol)



Hi jon,

Welcome and hello from France.

What type of pasta are you making?