• Created on 7/3/10 by phatch

              In Part I of this series I discussed the pros and cons of charcoal vs. gas grills.  Now that you have your grill, the next step is learning how to use it.  Sure you can just “fire it up” and probably get some pretty good results.  Let’s face it, that’s what most people do and they all produce an edible if forgettable product.  Hopefully, you are reading this because you want to rise above the masses and create a meal that makes your friends stand back and take notice.  I’m here to help you do that.   The first thing we need to discuss is the... read more

• Created on 6/10/10 by willowpeixeiro

There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things. Table Of Contents [if anyone can figure out how to make this clickable to skim through, please do so!] What’s The... read more

• Created on 6/2/10 by Pete

  There’s nothing quite like the taste of food cooked over an open fire.  It brings to food additional layers of flavors and aromas that harkens back to a more primal time in humankind’s history.  While our ancestors, both ancient and not so ancient, relied on live fire to cook, we no longer have to mess with it, yet every summer, people across the US spend countless hours standing over grills and barbecues doing just that.  Not because we have to but because we want to.  While much of the world still relies on open fires for cooking, modern Western man does not. ... read more

• Created on 5/24/10 by Nicko

With fourteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs working in America today. This, combined with his larger-than-life personality is the reason that he has received accolades like GQ Magazine’s Man of the Year and the James Beard Award for Outstanding Chef.   Recently ChefTalk.com had the honor of having Mario Batali visit our community to answer a few questions. Although Mario couldn't get to all our questions (he is a busy... read more

• Created on 5/24/10 by madcowcutlery

  History   In 1778 the Friedr. Dick company was founded in Esslingen, Germany and is still family owned after more than 225 years.   Friedr. Dick is the world's only manufacturer to offer a complete range of knives, sharpening steels and ancillary items for chefs and butchers, as well as butcher's machines, grinding machines and knife-cleaning equipment. The long tradition and the many years of experience gained in the manufacture of products for chefs and butchers enable the ongoing development of innovative new products.   Materials   Only... read more

• Created on 5/22/10 by madcowcutlery

  It's a common misconception that knives are suitable for cleaning in the dishwasher. The truth is, the dishwasher is considerably more aggressive in its action than cleaning by hand.  Highly concentrated cleaning agents, long periods in hot steam and even the residue of certain kinds of food can lead to spots or corrosive actions on the knife blade. It is recommended cleaning knives by hand, using a soft cloth and mild cleaning agent. After cleaning, the knife should be carefully wiped dry to avoid spotting of the blade.   Certain handle materials, and designs... read more

• Created on 5/22/10 by Nicko

  For most people, there is very little thought that goes into purchasing new kitchen knives—usually it is an impulse buy when they are browsing the kitchen section of the local department store, or they finally get tired of their dull knives and decide to grab a new one the next time they visit Wal-Mart or Target.  Retailers of quality knives are frustrated in knowing that there is a large group out there that is missing out on the experience of using quality cutlery.  Purchasing kitchen knives without any thought and research is just one mistake made when stocking... read more

• Created on 5/21/10 by adamfarren

  advertise@cheftalk.com   Brand advocates are created through support of ChefTalk's niche communities. ChefTalk's communities are where enthusiasts gather to discuss brands and products. Supporting brands are appreciated by these communities. Many of these members will naturally become your biggest fans. Fans of your brand influence others within the community and everywhere else: on and... read more

• Created on 5/13/10 by Greg

There is plenty of Amaretto so it has a very nice rounded almond flavour throughout.   Ingredients   3 tbls of Caster Sugar 3 tbls of Butter 85g Plain Digestive Biscuit (crushed)   200g Caster Sugar 450g Cream Cheese 450ml Sour Cream 3 tbls of Cornflower 2 tea spoons of vanilla extract 6 tbls Amaretto Spirit Pinch of Salt 4 Free Range Eggs   Method   Base   Preheat the oven to 180 C / Gas 4   Mix digestives and 3 tbls of caster sugar.   Add melted butter and mix again.   Press into a stringform tin (ideally... read more

• Created on 5/8/10 by Nicko

Story and photos by Becky Billingsley     Anyone whose cooking skills goes beyond cutting a slit in a plastic wrapper and nuking a box for 90 seconds knows how to use fresh parsley, rosemary, basil and cilantro. Those who want to explore other flavors love seeking out new herbs.   Pete Gerace is a partner with Kris Reynolds at Inlet Culinary Garden in Murrells Inlet, S.C. Their business is a wonderland of greenery with leaves of various sizes, shapes and scents. They're all edible, and Gerace explained how some of the lesser-known varieties are flavor power... read more