• Last updated 8/5/12 by kaneohegirlinaz

One of the most exciting things that my husband and I did while home in the Islands was to go to the Honolulu Fish Auction.  I was really looking forward to seeing this!     I knew about it, but I had no idea that anyone could just walk in off the street and not only to watch the action, but purchase any fish that you like, for the right price of course.  Prior to leaving for Hawaii this past May, we had read in a magazine that there were day trips available through tour companies.  We figured, we knew our way around our own town, why pay to be led by the... read more

• Last updated 5/4/12 by ChefGemneye

Describe 'why a chef you ask?' here Being a chef is hard. Its a lot of work and its takes up a lot of time. But its the best choice I have ever made. Not only do I get to eat all I want all day but I also get to learn and increase my knowledge as a Pastry chef. When it comes to being a chef the main thing is not about if you can cook. But also can u teach someone, without you teaching them in a direct attempt for them to learn. There are a lot of chefs that I've known and I learned a lot because of them. Just by how their work ethic is. And they probably have no idea... read more

• Last updated 4/27/12 by m brown

  Session One: Temper Temper   Written and Performed by Michele E Brown, CB Photographs by Cari Avit, Collin College            This beautiful PolyScience® Anti-Griddle was delivered in a big brown box. No special assembly required; no Swedish-to-English assembly  instructions with bags of screws and one-time use tools. Just the Anti-Griddle and its protective cover.   No-nonsense yet elegant, the Anti-Griddle looks like a box with air vents. There are no intimidating or fussy controls. The operating manual, too, is straight forward: lightly... read more

• Last updated 4/25/12 by Jim

  Meals from the Masters A culinary fundraiser benefitting Meals on Wheels Delaware Jim Berman CCI   Hawaii. England. British Virgin Islands. New York. Colorado. Illinois. Chefs from far and near converge in the usually-passed-over-as-a-culinary-hotspot of downtown Wilmington, Delaware for a weekend of good spirited culinary camaraderie, food with purpose and the predictable after-hours debauchery. The mission is to bring donors to the tables of some of the country’s best chefs to ante up support for the good folks of Meals on Wheels and their saintly... read more

• Last updated 4/3/12 by JackBlack

    "Preserving was almost a mania with Mrs. Bergson....When there was nothing to preserve, she began to pickle."  --Willa Cather, 'Death Comes for the Archbishop' (1927)         I'm the type of person that tends to wonder a lot, and I've been this way as long as I can remember. Being an avid bicyclist, for example, I often wonder what it was like before the advent of the automobile. People traveled less, no doubt, and worked close to home—indeed, to travel 20 miles may have taken the better part of a day. Now you may be wondering what this has to do... read more

• Last updated 4/3/12 by kaneohegirlinaz

by kaneohegirlinaz So some of you may have been reading, I have been trying to get the correct proportions of a recipe from a restaurant in Hawaii. Zippy's is an institution on Oahu to be specific, they have many menu item at their fast food take-out locations as well as casual diners. One side dish that has been long coveted is their Macaroni Salad. Now, you may be thinking to yourself, yeah, so what? Why don't you Google Zippy's Mac Salad and see how many hits you'll get from us forlorn Islanders who have moved away to the Mainland. I have been searching the... read more

• Last updated 3/23/12 by Nicko

Lello Musso Pola 5030 Dessert Maker The third in a series on ice creams, custards and sorbets Jim Berman CCI     About two-hundred years’ ago, I was a garde manger at fantastic trattoria in Santa Fe, New Mexico. While the humor of a French titled-cook in an Italian restaurant in the middle of the desert southwest isn’t lost on me, I had a great experience working for an often tyrannical chef/owner. At Julian’s, the chef was fanatical about quality and serving only the best food he could possibly create. We were not a fancy operation, but the quality of the... read more

• Last updated 3/1/12 by kaneohegirlinaz

I just can’t help myself when it comes to kitchen stores, I have to go in and look.  I don’t always buy anything, in fact, I rarely do.  I’m not talking about those pro-shops, aka Restaurant Supply Stores, I mean places for the everyday Home Cook.  Good tools make a good cook, right?   Recently my husband and I went to the Big City and Bright Lights of Scottsdale.  My husband artfully found us a primo spot, did his world famous parallel parking job, and what did I spy to my right?  Sur la Table, a place I have wanted to visit and never have, yet.  I love... read more

• Last updated 1/18/12 by JustPJ

I am a cook.  Not a Chef, not a professional by any means, but a simple been cooking since I was a little girl, cook for home and family, supper on the table every day, at home cook.  There is nothing wrong with that.  In fact, I was very proud of the praise my family and friends often gave me on my homemade rolls, on the pound cake recipe which won me 2 blue ribbons at the local fairs, at the cinnamon buns which stopped people in their tracks when they had one, the eggplant parmesan that would bring my father and mother in law (God rest their soles) in a matter of... read more

• Last updated 1/18/12 by Nicko

About Social Groups Social groups allow forum members to create "clubs" to discuss topics of shared interest.  It gives members with similar interests a place to gather and share information in smaller groups.   Each group has its own dedicated group page.  The page includes a list of members in the group, a description, a dedicated forum, and a gallery.  All content in all Social Groups is publicly visible, but only group members may contribute content and participate.     Social Groups Rules The rules for the groups are the same as the rest of the site:... read more