As long as it’s not Miracle Whip. 
Welcome, @charlotterobert. Lots of good reading here on HO that’s not chicken salad, so dig in!
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Because my schedule has opened up, I have been looking for a cooking community to join online to encourage me to cook more often like I used to when I was less busy. I had joined a different forum prior to this one but abruptly deleted my account when I saw that someone posted a recipe for fish poached in a liter of Dr. Pepper. I found this community soon after and enjoyed reading many of the threads prompting me to join about a week and a half ago now. Below is a little bit about me:
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Oʻahu, Hawaiʻi
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Italian food, funky cheese, Hawaiʻi food, and Hawaiian food
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Eating at a small French restaurant with my dad in Texas. I’m sure the food wasn’t the finest example of French cuisine, but we enjoyed the hell out of the duck confit and escargot.
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I used to be a line cook, baker, and scuba diving instructor, but now I’m a mid-thirties PhD student. Also, I’ve been told that I have an intensely dry and crass sense of humor.
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I used to make tuna salad with chipotle aioli. I bet it would make a good chicken salad too.
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Welcome, @Tiger! I visited O’ahu a couple of years ago & loved it 
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Welcome!
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Yeah, it’s a good spot. I think our restaurants scene could be better though. We have a lot of good restaurants but very few great (affordable) restaurants.
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I visited O’ahu for the second time last August and had some very nice meals - Maguro Brothers, Helena’s and Sushi ii were my favorites.
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We were there for the first time ever in November '23. Eleven and Prince Sushi were good, and our hotel bar had really great drinks & an eclectic food menu.
But my favorite memory is of the spicy garlic shrimp from Jenny’s food truck on the North Shore, and the many poke bowls we had 
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Big support for Helena’s here. I love them. If you liked their food, you should also check out Waiahole Poi Factory if you return. Last time I had their squid luau it was better than Helena’s. Both great spots though.
Thanks for that!
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Hi everyone! I’m a student at Georgia Tech taking the class CS 6470 Design of Online Communities, where our assignment is to interview members of an online community. My teammates and I chose Hungry Onion because the three of us are all food enthusiasts. We have really enjoyed our time on HO so far, and would love to talk with you about your experiences! If you have time to talk, please message me or @srivyas.
Please let us know if you have any questions (and you can also reach out to Professor Bruckman). Thanks! 
– Simran (and Tanya and Srivya)
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I had the absolute pleasure talking about my experiences here with your teammate @tpattani today
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Yay! I’m glad you got to share more about your experiences
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Yes!! We have really enjoyed exploring this community and would love to hear your perspectives on what makes Hungry Onion special
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Where are you?
I live in Nashua, New Hampshire, and grew up nearby before leaving when I was 17, living in western Mass, New Orleans, and Indiana before moving back here in my 30s, which was 20 years ago; much changed in the interim. I’ve also spent extended periods in Alabama, Georgia, and Texas, though mostly when I was young.
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?
I feel strongly that all foodways are good ways. I may not like well-done steak or casseroles of canned soup, but they’re not intrinsically worse than the things I do like, because I’m just some fucking guy. Every cuisine started with people breaking the rules of some other cuisine, just like every language did. We’d all be eating raw turtle and speaking caveman otherwise. Preferences are not more than that. They don’t reflect realities.
I find food history interesting to the extent that I have any knowledge of it, and it’s interesting to be just old enough to have seen things change and see those changes forgotten: to discover, for instance, the number of New Englanders who not only aren’t familiar with the original sense of “milkshake” in New England, but who think that a “frappe” is a coffee drink, or to see “slider” drift from “tiny hamburger steamed with onions” to “a small sandwich, often but not always a cheeseburger, often not even very small.”
I also feel strongly that onion dip is underrated, and it’s my preferred dip with Buffalo wings, for example (as well as on tacos, burritos, etc).
What’s a great food experience you have had?
Getting old enough to change my mind a few times.
Eating at Le Bernardin in New York, Itamae in Miami, Husk in Charleston and Nashville.
A little tidbit about you
I work in publishing, and for a long time my main job was writing encyclopedia entries. Since that started right out of grad school, it’s my reflex to provide a lot of context and explanation. It’s just how I am.
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Yo Bill, welcome aboard!
(Sort of - I realize you’ve been here a while now)
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Preach!
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I think it’s still an “HBCU.” Sorry for being hypertechnical but that’s my job.
No worries! That’s a good thing!
But it’s University now, or is that West Virginia University? I think I am confusing them. It must have been the demographics there.
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I like your philosophy. I, too, have lived a lot of places and eaten a lot of great places, but I am also prone to enjoying food with not much of a pedigree. I am not advocating this for wings, but cream gravy is good on an awful lot of things. I like it on a breakfast taco of eggs, potatoes, cheese, and sausage or chorizo. Speaking of great toppings, we are steaming some tamales tonight and topping them with pink taco sauce, Good Culture sour cream and Herdez salsa casera.
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