Welcome to Spice Place Chemist. We're actually a very friendly group of foodies here but just a little gun-shy. Until I see a link to, or advertisement for, a blog I will see you as another fellow food nut. I am on a very low sodium diet so I will be very interested in any healthy food tips.
WelcomeCCFC!!!
I am CCCathy and want to send you a warm welcom, excited to have you join and a chemist no less Wow I am impressed!!! I loved chemistry and will love seeing your take on cooking from a chemist's perspective. When you can, please share more about your love of cooking. I hope you will like it here and not leave. I for one would love to visit your site, and I hope as you share here and become active (I think you have to have a certain # of posts and then you'll be able to give us the link) you can share it with us. (I will go have a look at your member info, maybe I will find it there.) I really am curious. But anyhow...welcome and I hope that you will continue to be with us here on SpicePlace!
A fellow "Foodie", CCCathy
P.S. If you would please send me a PM to let me know about your site. Thanks
I am CCCathy and want to send you a warm welcom, excited to have you join and a chemist no less Wow I am impressed!!! I loved chemistry and will love seeing your take on cooking from a chemist's perspective. When you can, please share more about your love of cooking. I hope you will like it here and not leave. I for one would love to visit your site, and I hope as you share here and become active (I think you have to have a certain # of posts and then you'll be able to give us the link) you can share it with us. (I will go have a look at your member info, maybe I will find it there.) I really am curious. But anyhow...welcome and I hope that you will continue to be with us here on SpicePlace!
A fellow "Foodie", CCCathy
P.S. If you would please send me a PM to let me know about your site. Thanks
Howdy Cooking Chemist! And Welcome to Spice Place! We're glad you're here! 
Please permit a word- then I'll quickly get down off the soap-box... as mentioned by another- we've turned a bit gun-shy here because for some reason this site sees more than a fair share of spammers- for whatever reason. So although to come off inhospitable right off the bat might have been premature... so would be jumping to conclusions real quick without digging a wee-bit deeper. Afterall, our "mama" is beloved and has been our protector thru some really nasty nusiances... So, with that outta the way...
From one Illinoisan to another- welcome!
So, what's a chemist cook and enjoy eating?
I can certainly identify with the whole chemistry aspect of food- I was a popor student in school and found learning boring if I didn't connect directly to the task at hand... so every bit of chemstry I'm familiar with likely has come to me through food-handling.
I was a professional chef for ages- worked in Alaska for the last many years I was in kitchens. But am now back where I started, in the rural part of down-state, near aging parents and family again, working in an unrelated second career.
I miss kitchens- so I can also identify with trying to make connections w/ other foodies to remain connected and to stay invloved.
Please share more...
Please permit a word- then I'll quickly get down off the soap-box... as mentioned by another- we've turned a bit gun-shy here because for some reason this site sees more than a fair share of spammers- for whatever reason. So although to come off inhospitable right off the bat might have been premature... so would be jumping to conclusions real quick without digging a wee-bit deeper. Afterall, our "mama" is beloved and has been our protector thru some really nasty nusiances... So, with that outta the way...
From one Illinoisan to another- welcome!
So, what's a chemist cook and enjoy eating?
I can certainly identify with the whole chemistry aspect of food- I was a popor student in school and found learning boring if I didn't connect directly to the task at hand... so every bit of chemstry I'm familiar with likely has come to me through food-handling.
I was a professional chef for ages- worked in Alaska for the last many years I was in kitchens. But am now back where I started, in the rural part of down-state, near aging parents and family again, working in an unrelated second career.
I miss kitchens- so I can also identify with trying to make connections w/ other foodies to remain connected and to stay invloved.
Please share more...