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471 article submissions by the ChefTalk.com community.

It’s A Road Trip – This Time To Prescott Arizona

It’s been awhile, well just shy of two months, that we came home from our last adventure, Let’s GO! My Dear Husband planned this trip himself with no help from me this time.  He had decided that we should take off over my Birthday Weekend and visit with friends in the Prescott area. The drive isn’t bad at all, about 4 hours.  I like to pack a light snack for journeys, that way if we don’t feel like stopping we can just motor on through.  We had some fresh fruits as well as cheese; put everything on ice along with loads of water, this is the desert after all. ... read more

Does The Michelin Guide Have Stars In Its Eyes

  Recently in Chicago many restaurants received their first Michelin star. Some received one, some two and in a singular instance the coveted three Michelin stars. When the stars were awarded it was exciting to have so many Michelin worthy restaurants in our midst. However, many of the stars seem misplaced and the star ratings just didn’t seem to match up in my opinion.   Since the Michelin stars were awarded it has raised the question, are the standards for the United States vs. restaurants in Europe the same? By my observations they seem grossly unequal.... read more

Discovering The Deli How To Make Corned Beef

Discovering the Deli: Corned Beef     Some time ago, I decided my long-term goal would be to open my deli. I grew up on deli food and miss it so - the soft, seeded-rye; stinky chopped chicken livers; the dew on the windows from the corned beefs… corning; the grease-glazed knishes; mountains of yellow potato salad. Delaware is not a haven for such gastronomical delights beyond chicken ‘n dumplings and steamed crabs. My very indiscriminate love of good food was born of my experience with really good deli food. So, in seven years, I want to open a deli. I have... read more

My Own Home Canned Dilly Beans

Summer brings a wonderful bounty of gorgeous fresh fruits and vegetables.  Summer also brings the Monsoon Season in the Desert South West. For a little Hawaiian gal like me, it terrifies me!  This year is starting to be a particularly bad or good, depending upon how you look at it, Rainy/Lightening/Thunder Season.  Today was an exceptionally bad weather day and I was stuck inside for a second day. I was inspired by another Chef Talk member, thank you thatchairlady, to try again to “put up” as my Great Grandmother would say, some Dilly Beans. ... read more

Pamela Grant

Pam is a typical Mainer. She prefers staying indoor during the long winter and cooking. She had held positions in a kitchen, bank, hospital, home health care, retail big box establishments, bookkeeping departments but currently is at home caring for her Mother . Other than cooking her interests include hunting, hence she has propensity for wild game cooking, fishing, camping and other outdoor pursuits like gardening and geocaching . She enjoys all of these things with her husband of 14 years. She has 3 step children, 3 grand children who she adores ,2 cats and 2... read more

Food Photography For At Home Cooks

By: eastshores A lot of people that really love food, like talking about it online. If that weren't the case, cheftalk.com might be reduced to just a professional discussion board with a post a day discussing the latest professional equipment, or religiously zealous debates over which knife manufacturer is superior. So to fulfill this need, many have turned to online blogging, or something like cheftalk, where they can go and share with others their unique take on food. One thing is certain, images go a very long way toward expressing those food experiences. I... read more

why a chef you ask?

Describe 'why a chef you ask?' here Being a chef is hard. Its a lot of work and its takes up a lot of time. But its the best choice I have ever made. Not only do I get to eat all I want all day but I also get to learn and increase my knowledge as a Pastry chef. When it comes to being a chef the main thing is not about if you can cook. But also can u teach someone, without you teaching them in a direct attempt for them to learn. There are a lot of chefs that I've known and I learned a lot because of them. Just by how their work ethic is. And they probably have no idea... read more

Introduction To The Anti Griddle

  Session One: Temper Temper   Written and Performed by Michele E Brown, CB Photographs by Cari Avit, Collin College            This beautiful PolyScience® Anti-Griddle was delivered in a big brown box. No special assembly required; no Swedish-to-English assembly  instructions with bags of screws and one-time use tools. Just the Anti-Griddle and its protective cover.   No-nonsense yet elegant, the Anti-Griddle looks like a box with air vents. There are no intimidating or fussy controls. The operating manual, too, is straight forward: lightly... read more

Meals from the Masters

  Meals from the Masters A culinary fundraiser benefitting Meals on Wheels Delaware Jim Berman CCI   Hawaii. England. British Virgin Islands. New York. Colorado. Illinois. Chefs from far and near converge in the usually-passed-over-as-a-culinary-hotspot of downtown Wilmington, Delaware for a weekend of good spirited culinary camaraderie, food with purpose and the predictable after-hours debauchery. The mission is to bring donors to the tables of some of the country’s best chefs to ante up support for the good folks of Meals on Wheels and their saintly... read more

Pickle Me This

    "Preserving was almost a mania with Mrs. Bergson....When there was nothing to preserve, she began to pickle."  --Willa Cather, 'Death Comes for the Archbishop' (1927)         I'm the type of person that tends to wonder a lot, and I've been this way as long as I can remember. Being an avid bicyclist, for example, I often wonder what it was like before the advent of the automobile. People traveled less, no doubt, and worked close to home—indeed, to travel 20 miles may have taken the better part of a day. Now you may be wondering what this has to do... read more

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