Finally getting around to this, and since I asked Jacob to change my screen name to something a bit more personal (and a bit less corny), I thought I'd throw something down here....
40-something pharmaceutical research scientist who is trying to apply his lab skills to cooking rather than organic chemistry. It's interesting the similarities between the professions of chemist and chef.
Started to get serious about food about 5 years ago. Enjoy cooking, learning new things trying different types of ingredients and proteins. Moved past my obsession with my chef's knife collection and am now applying that towards cooking gear, as my Pots and Pans thread indicates.
Basically I'm here to learn, read and contribute what little I can to the mix. I'm glad I found this site while I was searching for a good braised chicken thigh recipe. Still need to try Jacob's version, though....
Alan
AKA PamperedNonChef