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473 article submissions by the ChefTalk.com community.

Finding Comfort Between Two Slices of Bread

Finding comfort between two slices of bread   Jim Berman   There is probably more in print - and on television - about Pittsburgh's Primanti Brothers than every James Beard Award winner. Combined. And that is the last the time "James Beard Award" and "Primanti Brothers" will appear in the same sentence. In case you missed the article in National Geographic, the spots on Man vs. Food and the Jon Stewart Show or are not a 'burgh resident, then you probably do not know about Primanti's goodness. From the wall-hung catalog of about 20 meat/fish choices, the rest is... read more

Barbecue, Macarons, Pizza & Burgers

Exploring A few days in Georgetown & Glover Park, Washington, DC Jim Berman   While on hiatus from my day-to-day calling, I have explored some locales that I had not really ventured to and through. Going back to sixth grade, my long-time friend, David, is a gracious host and even more generous with the space in his Glover Park home. Invited to explore the area around Washington, DC, I bounded for the iconic Wisconsin Avenue strip with its (seriously) countless restaurants, dives, bodegas, "gentlemen's clubs" and Whole Foods. Over the years, I had done the usual... read more

Perfect for a cold winter's day: Mexican Hot Chocolate

With the weather still being cold especially in Houston, I was reminiscing about some of my favorite cold weather foods. One of my favorites when I was growing up was hot chocolate.  However, since I grew up in a Mexican household, we would often drink Mexican hot chocolate.  It is very similar to your everyday variety, except that traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, hot chocolate of this type is commonly sold in circular... read more

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

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