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460 article submissions by the ChefTalk.com community.

How To Make Pheasant Stock

For any of you who follow me on ChefTalk.com know that I am an avid upland game hunter and in particular pheasant hunting. A few fun threads regarding my antics are:             One of my biggest goals when actually hunting and animal for sport is to respect it completely by eating what I kill and using all of the bird as much as possible. A direct result of this has been using all of the bones to make stock and I have to say not only is it very simple I find it is not as strong as chicken stock. Also the stock seems to me to come out much clearer than chicken... read more

How to smoke ham hocks

This past year we purchased our annual pig from our local farmer Anthony Bauer of Bauer Custom Meats. Typically we get the ham hocks smoked at the processing plant but this year I decided to smoke them myself. This is how I did it.   First start out by creating a brine for the ham hocks. For my brine I use Brian Polcyn's brine from:  ​    The brine is like most typical brines which is water, salt, sugar and pink salt. You combine all the ingredients and the add your ham hocks. The hocks were in the brine for three days then removed and dried a bit on a rack in the... read more

Why I Cook: A Chef's Manifesto

To start, I think we have to answer a more fundamental question: why do we eat?  The most basic of answers is a simple biological necessity.  If you don't eat, your body starves, shrivels up and dies.  But there is of coarse more to it than that.  If not, then why not just "evolve" food into a nutrient rich paste from which we can all derive our sustenance?  Why then did Homo erectus start using fire to cook food?  The answer lies in our love of food.  I don't think anything else could be far more rudimentary and primal than a love for food.  I mean, who does not have... read more

A Simple How-To Guide to Making Risotto

  • by PeteModerator

  Risotto.  The mere mention of the word often strikes fear in novice cooks.  Only stir the risotto clockwise.  Don't scrape the bottom of the pan.  Don't add boiling liquid. Don't add cold liquid.  Don't add the liquid too fast or too slow.  Don't overcook it.  Don't under cook it.  The list of do's and don'ts go on and on and on.  With all of these stipulations, and more, it's amazing that anyone can turn out perfect risotto at all.  Luckily, risotto is not nearly that finicky.  Yes, there are a few requirements to making, and serving, the perfect risotto, but it's... read more

The Restaurant Evolution

Today, our nation is facing multiples negative impacts within the economy overall, that is causing many changes in the labor market as well. Many industries have been affected putting on the street thousands of people. The food service industry, at the same time have been affected by eliminating or combining two different job positions into one.   For example, in multiples kitchen today many cooks are facing high volume of work responsibilities, not only cooking but to prepare, organize the storage, cooler, freezer, wash, peel, and cut hundreds of pounds of carrots,... read more

A November Sunday in Torremolinos

- Torremolinos, sunday 10th of november. Sunday is when the Spanish families come out, many in their best sunday clothes, going to church, have a tapa, go for a coffee and a pastry and enjoy their sunday. Also, this time of the year, many Spanish people from other parts of Spain seem to visit Andalucía. It's just past noon and I decided to go for a walk on my own outside the town center and have a tapa later on. I'm in the neighbourhood of one of my favorite places in Torremolinos, Jamón.es, wine and tapa bar annex wine and Spanish charcuterie shop. Jamón.es is an... read more

Malaga, a walk along tapa bars

- Málaga is this town in Andalucía where I always want to come back to for the past 30 years. Let's explain first that I prefer to reside in a nearby town, Torremolinos, which has a metro-style small train that travels continuously to Málaga in less than half an hour for only a few euros. It allows me to visit Málaga as many times as I like. Especially these last years, Málaga has grown into a place that seems to attract more and more city-trippers and other tourists... I heard Málaga many times being called "Little Barcelona", and that is so true! Málaga is not exactly... read more

A Brining We Shall Do

In my XX number of years in the kitchen, believe it or not, I have never brined anything.  Well, I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK!  It was a Thanksgiving of side dishes only, so I never tried it again, until now. All of the turkeys or parts thereof, that I have prepared, I’ve  just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once?  Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored.  It took me till now to look at more than... read more

Espresso + Gelato: The first in a series on developing a coffee program

Affogato Jim Berman       Exploring the Marche region of Italy a few years’ back, Affogato shimmered to life for me. On a caffé menu, this unusual presence piqued my attention. The suave barista explained that a scoop of gelato was dowsed with a shot of espresso - an Italian version of a hot fudge sundae? And it was amore at first taste! And, well, I was sampling this amazingness whilst lounging on a gravel terrace overlooking the Piceno valley at sunset, so, naturally, it had to be good. Of course, it was good. Upon returning to the States, I had sought out the... read more

My Evening With Durangojo

My husband and I took off on a month long car trip to celebrate our benchmark wedding anniversary.  As we were driving back home, both of us commented on how much we enjoyed ending our adventure with Durangojo, also known as Joey.  It was the perfect way to round out our month. We like Durango Colorado very much; we’ve been here a few times now, but this visit was something special.  First off, there was the hair-raising experience just to get there. We came in from Cheyenne Wyoming, through Wolf Creek Pass, over the Continental Divide in the Rocky Mountains.  Wouldn’t... read more

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