Getting started in the community

We have a lot of new members this month and I want to give everyone a space to say hello. Three questions: 1. Where are you cooking from? 2. What are you most trying to improve right now? 3. What has been your best cooking discovery in the last year? I will start: I am based in Austin. Trying to improve my masa hydration consistency. Best discovery: that resting a burrito for five minutes before cutting it dramatically improves the cross-section.

I lurked here for six months before I made my first post. I wanted to say something about that experience because I think it is more common than the member count suggests. Reading the threads on technique without posting felt valuable in a way I did not expect — absorbing how people thought about cooking, what questions they asked, what kinds of answers were considered useful. By the time I posted for the first time I had a framework that would have taken years to build from cookbooks alone. If you are reading this and have not posted yet: you are welcome here. The tone is good.

We launched this community just over a year ago and I wanted to take a moment to reflect on what we have built together. A year ago this was a very small space with a handful of threads and the same five people replying to everything. Now we have members from four continents, genuinely useful threads that help real people with real cooking problems, and a food culture section that has become its own thing. What has impressed me most: the quality of the technical discussions. The threads about masa hydration, tortilla sealing, and chile sourcing are better resources than most things I can find elsewhere. That came from this community's knowledge, not from us. Thank you for making it what it is. Keep posting.

This comes up every time it gets mentioned in another thread so it may as well have its own. Potato camp says it soaks up the egg and makes the thing substantial enough to count as breakfast. No potato camp says it's padding and you should be tasting egg, cheese, salsa and meat instead.There's also a third group that only accepts potato if it's actually crisped rather than steamed in the pile, which I suspect is where most of the real disagreement is hiding.Where do you land, and does it change if it's a hangover order?

Hey Community-friends!We thought it might be fun to know who’s who, while we’re actively engaging on our community. I’ll start!The name’s Frank! I have been with Company for about 2 years, having started at the Support Department to eventually climb my way up the ranks to be your trusted Community Manager! I live in The Netherlands, have a wife and 2 kids. Hit me up if you have any questions, concerns or just to say hi! (emoji)Looking forward to meeting you all!- Frank