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473 article submissions by the ChefTalk.com community.

Time For Another Road Trip, California Here We Come!

On the bucket-list for DH and I is to drive the entire length of the Pacific Coast Highway.  Now, we’ve already completed a good portion of Oregon a few years ago, as well as part of southern California last year.  Road trips are a fantastic way to see the Country, we think anyway.  Also, we can taste foods that may not be available to us. For our blast-off days, I like to have at least one meal prepared ahead to take with us.  Hand held is best and not crumble-y.         Breakfast burritos fit that bill nicely. I took flour tortillas, softened... read more

A Day In The Life Of An American Culinary Student Blog

As many of you know ChefTalk has a large number of culinary students who are part of the ChefTalk community. We thought it would be great if we could find someone who would journal there experience of going to culinary school from start to finish. ChefTalk is pleased to have had the weekly writings of Logan Worley. Logan attended Culinary School in September 2001 and has since graduated. While attending school Logan took the time to jot down his experience and posted it online here at ChefTalk. Below are the journal entries of Logan for the entire time he was at... read more

Vietnamese Crab Cakes

  Created from a Chef-Viet post     Hi Folks:   This is a derivative from the ever popular Vietnamese "Nem Cua Bể" of a Seaport City (Hai-Phong) in North Vietnam.  Typically, the Vietnamese would use rice paper skin to wrap them up in a square fashion but in the US I've tried the filo skins, which turned out just fine.   Ingredients:   - 1.5 lbs Dungeness crab meat - 1 lb ground pork - 1 small bundle bean threads (soaked and diced about 1" long) - 1 cup julianed "wood ears" (black fungus) - 2 tbsp fishsauce - 1 tsp ground pepper - 2 egg... read more

The Honolulu Fish Auction

One of the most exciting things that my husband and I did while home in the Islands was to go to the Honolulu Fish Auction.  I was really looking forward to seeing this!     I knew about it, but I had no idea that anyone could just walk in off the street and not only to watch the action, but purchase any fish that you like, for the right price of course.  Prior to leaving for Hawaii this past May, we had read in a magazine that there were day trips available through tour companies.  We figured, we knew our way around our own town, why pay to be led by the... read more

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

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