K
KYHeirloomer
Guest
Well, not really. But that got everyone's attention, didn't it.
We've just gone through a very good fortnight (how's that for proper use of the King's English) in terms of new members. Something like 8 or 10 people have joined our little family in that time.
Let me again wish all of you welcome.
What makes this forum different, perhaps better, than most is that we don't stand on ceremony in terms of how much experience you may have, or what your cooking interests may be. Everyone has something to contribute. That's our attitude. Maybe you're a raw beginner, just looking for guidance so you don't burn that pot of water. Or maybe your a veteran cook, with years of professional experience under your belt. Far as we're concerned, you're equal.
What I'm trying to say is that nobody's going to make fun of you, or think ill of you, if you are culinarily less sophisticated than others. That's not what we're about. We're about sharing information, and exchanging food experiences, and just having a good time with each other.
So let's hear from you newbies. Those who haven't already done so should really post something on the Introductions forum. And not be shy about joining on-going discussions, or starting new ones.
I also notice some older members (yeah, I'm talking to you, LouBear) have been checking in, but not posting. Have we done something to offend? If so, you know it was unintentional. This is the friendliest cooking forum on the web. Just ask any of the refugees from that dysfunctional site who have flocked here. Here, even when we disagree, we do it with courtesy and good humor. So, whatever we may have done, please forgive us and come on back. We miss you.
We've just gone through a very good fortnight (how's that for proper use of the King's English) in terms of new members. Something like 8 or 10 people have joined our little family in that time.
Let me again wish all of you welcome.
What makes this forum different, perhaps better, than most is that we don't stand on ceremony in terms of how much experience you may have, or what your cooking interests may be. Everyone has something to contribute. That's our attitude. Maybe you're a raw beginner, just looking for guidance so you don't burn that pot of water. Or maybe your a veteran cook, with years of professional experience under your belt. Far as we're concerned, you're equal.
What I'm trying to say is that nobody's going to make fun of you, or think ill of you, if you are culinarily less sophisticated than others. That's not what we're about. We're about sharing information, and exchanging food experiences, and just having a good time with each other.
So let's hear from you newbies. Those who haven't already done so should really post something on the Introductions forum. And not be shy about joining on-going discussions, or starting new ones.
I also notice some older members (yeah, I'm talking to you, LouBear) have been checking in, but not posting. Have we done something to offend? If so, you know it was unintentional. This is the friendliest cooking forum on the web. Just ask any of the refugees from that dysfunctional site who have flocked here. Here, even when we disagree, we do it with courtesy and good humor. So, whatever we may have done, please forgive us and come on back. We miss you.