Welcome!
Hey everyone! I’m Alex, based in Oregon. I’m a big fan of DIY projects, weekend gardening, and testing out new recipes (especially anything with garlic 
). Been lurking for a bit but figured it’s time to say hello. Looking forward to learning and sharing with you all!
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Hey Alex! Welcome to our forum. The home cooking and gardening boards are a perfect fit for your interests.
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Welcome! Here’s a link the food gardening sub.
Welcome, Jameel! Glad to see you here. Hooray for de-lurking!
Welcome! I love Orygun. My wife and I met at Willamette, where she was an undergraduate and I was a law student. We honeymooned at Otter Crest fifty years ago July 12. We go back often.
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Happy early 50th anniversary—what a milestone!
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Perhaps you can clarify how you’d like to be addressed in the future. I already see some confusion regarding your handle, the name next to it, and your own introduction as “Alex.”
Meanwhile, have fun exploring our forum, James/Jameel/Alex 
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Where are you in Oregon?
Many thanks.
Congratulations! This year is #50 for us as well.
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Well congratulations on fifty and congratulations again for having BBQ in your name. In this state, Texas, that means you are royalty.
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A lot of BBQ in my belly, anyway. A good bit from my visits to the Lone Star State. I took the Goliad motto to heart
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I guess I should introduce myself since I’ve popped into threads a couple of times now.
- Where are you?
Seattle area - 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?
Pacific NW food is out of this world, I love to talk about all the things to see and do while dining out. I lurk in the European threads, living vicariously. - What’s a great food experience you have had?
I’ve had a few, but probably the best was having Chef Tom Douglas cook me wagyu steak at a cooking demonstration in Seattle. Melt in your mouth good and he was a lot of fun to chat with. - A little tidbit about you
I used to work in telecom, now retired. I traveled a lot for work, but also for pleasure.
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Welcome!
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As a certified shroom head, I love your handle 
Welcome to our forum!
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Welcome!
Well, hell. I suppose I should introduce myself formally even though I expect I’m not exactly an unknown quantity at HO. I’m a CH refugee, as I’m sure a lot of other Onions are. As much as I like HO, I miss CH.
- I’m in California’s Central Valley, between Stockton and Lodi. I grew up in this area, moved away for a few years (some for college, and then my first real job after college), but have lived back in the area for nearly 40 years.
- I’m most passionate about feeding those that I love with tasty meals. I try to shop locally and seasonally, which is fairly easy considering where I live - probably 75% of the produce I cook comes within a 100 mile radius. In the summer, at least half of it comes from within a 100 foot radius (Mrs. ricepad usually grows a pretty good garden, although I’m pretty sure it pales in comparison to @shrinkrap’s garden).
- My culinary White Whale is the pork shank I had at the Hofbrauhaus in Munich over 30 years ago. I know it’s a tourist trap, but that meal was just perfection. Crispy skin, succulent meat, a knodel as big as my head (ok, maybe the passage of time is blurring some of the details), and gravy good enough to put on a boot to eat.
- I’m a riddle wrapped in a mystery inside an enigma blanketed with bacon and smothered with cream gravy and stuffed with cheese. I’m part Japanese and part Chinese (mom was born in China), and was a professional itamae (sushi chef) for a few years, a job I loved but whose hours I hated. In retirement, I teach: skiing in the winter, judo year 'round. I was a University of California-trained Master Food Processor (currently on hiatus). I love fishing, but hardly ever catch anything. I’ve been married to my future first ex-wife for almost 40 years. She’s terrific!
Ok, I think I’ve (over)shared enough. Back to your lives, Onions!
ETA: I’m also sometimes overly sarcastic.
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Happy to see another familiar face! Glad you’ve found us!
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Sarcasm is my first language. Unfortunately, one has to be careful that other native speakers are around when using it to avoid any misunderstandings. A lot gets lost in translation, especially online.
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