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470 article submissions by the ChefTalk.com community.

Support

  • by NickoAdministrator

Need help? You've come to the right place! This page has links to all the resources you need to get the most out of this site. FAQ All else being equal, start with the FAQ and see if your question is answered there. We've covered a range of topics, from how to change your password to details on how tags work.   Your questions may also be answered in one of our Tutorials: Community Profile Tutorial - learn how to edit your Community Profile, edit Your List, change your avatar, edit your Account Details, and change your password.  Discussion Forum... read more

Standard Article Tutorial

  • by NickoAdministrator

Learn how to: Create A New Article Edit An Existing article Revert An Article To A Previous Version Report An Article     Create A New Article Navigate to the Article home. (Sometimes called a Wiki) On the main article page, you will see several tabs- locate the section you would like to contribute to.   Within that article section, you will see a button to create a new article.  If you do not see this button, you do not have the ability to create articles in this section. Click the "Create Article" button. A popover will... read more

Followers Tutorial

  • by NickoAdministrator

What is Following? Following is like subscribing to another member; you'll receive notifications of their activity in public areas.   How do I follow another member? To follow a member, visit their profile page and click the "Follow Member" link under their avatar. You will be able to "unfollow" someone in the same place.   What will I be notified about? When following another member, you'll be notified about many of the same things that appear in their activity feed: replying to threads, writing reviews, and other actions they take around the... read more

Child Slavery in our Chocolate

  Chocolate. The word itself is tantalizing and makes our mouths water. It is an ingredient that we not only use in a plethora of foods, but is also simply an enjoyable snack. Unfortunately, the origins of our chocolate are, more often than not, much more bitter than we would expect. Major chocolate corporations, primarily Nestle, Hershey’s, and Mars, purchase the cocoa they use in their chocolate from plantations in West Africa that use child slave labor. This way, these corporations are able to buy the cocoa cheaply and maximize their profits. This problem was... read more

Burgatory - Behind the Burger

Behind the Burger: Burgatory, Pittsburgh by Jim Berman CCI     Is the twelve-course degustation menu going by way of Baked Alaska and Tomatoes in Aspic? Perhaps, so. Perhaps the local movement will embed and hang tough; the way we ate 200 years’ ago is new again. Bold plates of quality ingredients is the rage. Only this time around, it is because we want to, not just because we have to; going back to our roots, as if we ever are able to abandon them, if you will. Roots, by definition, provide footing, vital life-giving juices and at the end of the day, a... read more

Flavorful Fall Harvest

  The meaning of life is a rutabaga.             --Garrison Keillor     By: Chef Joe George   This dog days of summer are a memory. It’s time to batten down the hatches for the cold months. And if you’re a person who likes to cook and eat by the seasons using local ingredients, this may mean getting creative in order to keep meals interesting. The summer months are easier, I think: vegetables seem to have more flavor when the sun is shining (maybe it’s my imagination), and herbs that are almost easier to grow than they are to purchase will brighten any... read more

Pumpkin Filling

by: Ruben Urias Nothing stokes the creative fires of home cooks more than the holidays. Every year, the adventurous rush out to buy the freshest “this” or organic “that.” Yet, without fail, the one item most synonymous with the holidays gets relegated to simple canned-form. The noble pumpkin does not deserve this fate. This bias against the pumpkin almost seems unfair. While many a home cook have set their homes, yards, and eyebrows ablaze while trying to submerge a 10 lb. ball of game bird into a boiling pot of oil, many of these same people balk at the idea... read more

Why You Shouldn’t Be Using Commercial Equipment in Your Residential Kitchen

The dancing flames of a large open gas burning commercial range seem to beg for a pot or a pan to be used, to create a scrumptious dish that will leave your family and friends ooh-ing and aah-ing. Perhaps a fabulous outdoor kitchen set up is part of your dream house, and a large piece of commercial equipment would complete the look. Or maybe, you want to upgrade your refrigerator or freezer to something with more oomph.   Think again.   Commercial kitchen equipment is not made for residential use. Let’s take a look at why:   Your home fire insurance... read more

Book review: Food from many Greek Kitchens by Tessa Kiros

  In Greece, food is much more than mere sustenance – it is an expression of the exuberant Greek character, as much a part of the culture and flavor of Greece as blue and white seascapes, twisting cobbled streets and the ‘wine dark sea’.   Tessa Kiros’ sumptuous, gorgeously illustrated book reflects all of that, all those centuries of ‘Greekness’, brought together in recipes for baklava, honey cakes and galaktoboureko. Just thinking about these foods and their redolent, romantic names makes you long to be looking out over the Aegean from a white washed sun... read more

Book Review: Extra Virginity by Tom Mueller

  If you ever had the sneaking suspicion that the words ‘extra virgin’ on olive oil was a load of old cobblers, pat yourself on the back. Your consumer’s BS meter is working fine.   I certainly feel more educated in consumer BS of all kinds after reading Tom Mueller’s Extra Virginity, about the marketing of olive oil and the somewhat liberal interpretation of the meaningless phrase ‘extra virgin’. Blatted about by enthusiastic celebrity chefs slurping olive oil over everything and pronouncing it the best thing since balsamic vinegar (and let’s not go there) ... read more

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