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504 article submissions by the ChefTalk.com community.

How To Make Bagels Part II With Photos

Holy, Wholly Bagels, v2.0 by: Chef Jim Berman It is really difficult to write about food, a dining experience or other kitchen foray, let alone revisit that writing. Putting into words the experience is a labor of love; articulate a feeling about something so endearingly personal is much akin to going to the gynecologist with your daughter; everything is out there, in the open, waiting to be examined and, with bated breath, holding out for some intensely personal reaction, in a voyeuristic sense. My relationship with the kitchen is deeply intimate. I get hankerings to... read more

Cider-Autumn's Elixir

  • by PeteModerator

    Autumn-my favorite time of the year.  It’s that time, at least in North America, when Mother Nature shows us her most colorful side as trees turn from verdant green to every imaginable shade of red, yellow, and orange; a time when the hills and valleys become ablaze with color.  The aroma of wood smoke fills the air for the first time in months as wood stoves and fire places are once again lit to ward off the chill that starts to pervade the night air.  Everywhere you look the sights, sounds, and smells of autumn are all around, from farmers frantically... read more

Unveiling My Familys Secret Recipe For Homemade Hot Dog Relish

  Written by: Pam Grant   During the summer and into the fall, an activity in which most of us participate is grilling up hamburgers and hot dogs. Thousands of these tasty, hand-held culinary staples are eaten annually. One of the most popular toppings to adorn your hot dog or hamburger is relish. We are all familiar with the traditional, green, pickle relish. But the term "relish" can actually be used to include any combination of chopped or ground vegetables or fruits that have been pickled with a variety of spices and flavor combinations. Relish has been... read more

I Met a Guy Named Jim, Just in Time

  I met a guy named Jim. I was sitting at the bar at the restaurant and I met a guy named Jim. The snow was that grayish, murky slush that is neither pleasant nor entertaining. Late February and nothing is fun. The flurries have lost their appeal. Now the weather is an annoyance and warmth seems so very far off. There is that bone-chilling cold that riddles everything with a nervous anxiousness that simply can not be warmed or comforted even with tequila. It just keeps coming back, that cold. But I met a guy named Jim on a day that I needed to meet somebody to restore... read more

A Happy Kind of Crazy

    The kitchen is an open stage to act like a complete ass. Seriously. You can throw things, aggressively sexually harass the guy standing next to you, work entirely too hung-over, be an actual nutcase, and still maintain a job. Hell, you may be even be the guy in charge. It is a stage, yes. But, an act? No way. Cooks love what they do. They have to. You must really like what you do if working under immense pressure in horrid conditions, with the constant threat of injury proves not to sway you from returning the next night. And the night after. And, yeah, the night... read more

Roasting Coffee Beans At Home

If you are a coffee lover then the thought of roasting your coffee beans at home has probably crossed your mind. While the process is not complicated it does require some financial investment up front. There are many equipment options and while often roasting your own beans can be more a labor of love it can save you money. Coast savings aside there is nothing quite like the smell of freshly roasted coffee and the plain fun of trying different beans and experimenting roasting times.   Equipment There are numerous equipment options and in this article on ChefTalk you... read more

No Apologies

  Apologies have no place in the kitchen. Every movement is intentional, each gesture purposefully calculated. Every stroke, thrust and exploit have been prescribed as part of the cooking ritual. So, if Server Cody carelessly walks to the aft of a cook without the requisite “Behind!” bellow and gets burned, then Cody has, well, a scar to share with his friends at the next barbecue, and he has learned that cooks do not alter their paths for the sake of Cody’s peachy-white arm flesh. If Catering Coordinator Lady Sarah-the-Meanie gets barked at for doing some asinine... read more

Terms Of Service

Inspiration

Let me start be saying that great cooks, either professional or home, are made not born.  But why?  What gives someone that drive to learn to cook.  What makes someone say, "I could just boil this and eat it, or I could parboil it, then saute it in butter and it will taste amazing!"  The truth is that there is no easy answer to that.  Every person that has ever put on an apron and taken on the mantle of meal maker has different reasons for why he or she does that.  For some it is personal drive to be the best at what they do.  For others it comes from their past.  For me... read more

A Brief Tour of American Barbecue

  • by PeteModerator

Barbecue, barbeque, BBQ, or Bar-B-Que, no matter how you spell it America has developed an insatiable appetite for the stuff.  Restaurants specialize in it, competitions abound, and backyard grill jockeys brag about their deftness at creating perfectly tender, spicy, smoked meats.  But with all this hullaballoo, I would bet that, if you asked the average person to describe barbecue the first thing they would mention is baby back ribs slathered with a sweet and spicy tomato based sauce.  While that certainly is barbecue, it is but one type of barbecue, and one that isn’t... read more

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