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737 article submissions by the ChefTalk.com community.

Wilted Mustard Greens Salad

  • by PeteModerator

  This past weekend we made it down to Madison to visit my brother, his wife and their newborn baby. As part of the trip we made sure to stop by the Dane County Farmer’s Market. As usual we picked up more veggies than we really should have, but I guess that’s a good thing as I am trying to eat a little better than I used to. Included in our haul this time were, golden beets, fava beans, red spring onions, baby potatoes, most of which were just larger than a peanut M&M, a number of different lettuces, a couple loaves of bread and, my favorite find of the day, mustard... read more

Cinnamon Roll Pancakes

  • by PeteModerator

  You would think that after years of having the Internet (yes, younger generation, there was a time before the Internet) I'd get tired of surfing the web.  But I still love to surf the web, fall down a rabbit hole and discover new things.  During one of my late night surfing sessions I came across a recipe for Cinnamon Roll Pancakes from Recipegirl.com. Now I have come across recipes for these tasty, sugar packed pancakes before, but seeing Lori’s post and beautiful pictures reminded me that I had wanted to try them for myself. After checking out Lori’s recipe I did... read more

Udon Noodle Soup

  • by PeteModerator

  This is a recipe that I’ve had around for a few weeks and I just haven’t had the chance to post yet. As you’ve probably noticed over the last few months, I’ve been exploring and playing around with Asian foods. One of the problems with making Asian dishes is the fact that they often require special ingredients that one can’t find in many local supermarkets. The up side is that, all across this country, Asian communities have been on the rise and you can probably find an Asian market relatively close by. The other up side is that many of these products, are extremely... read more

White Bread-Baking an Every Day Loaf

  • by PeteModerator

  With all the hype, in recent years, about artisan breads, sourdoughs, and preferments, you might get the idea that baking regular, old white has become a dying art. But if you look a little deeper at many baking sites you’ll see that the standard loaf of white bread still reigns supreme when it comes to home baking. With all the knowledge out there, why does this humble loaf still get so much attention, while at the same time often being maligned? The answer is pretty simple; it’s convenient and pretty easy. Many recipes call for standard all purpose flour, so there... read more

Grilling Tips and Tricks

  • by PeteModerator

It's the first weekend in April, and although the "official" grilling doesn't start for another 7 week with Memorial Day weekend, I'm sure that there are plenty of people out there pulling out their grills already.  For us hardcore, year round grill jockeys this weekend is pretty much like any other weekend as we don't allow a little cold or bad weather keep us from our grills. To help start the season out properly I thought I’d offer up some of the tips and tricks I’ve learned over the years. To some people many of these tips might be second nature, but for others, it... read more

Steak Tartare

  • by PeteModerator

  WARNING This post is all about the consumption of raw meat and eggs. If the above and below images make you queasy then stop reading.     If you are a militant vegan or vegetarian you might want to stop reading. If you are grossed out by eating raw foods you might want to stop reading. If you work for the USDA you might want to stop reading or at least take note of the disclaimer below. If you are a lawyer you might want to stop reading or take note of the disclaimer below.   DISCLAIMER As much as I dislike having to put up this disclaimer, I feel that, in... read more

Sopes con Carne

  • by PeteModerator

  Growing up in small town mid-America I wasn’t exposed to a whole lot of ethnic foods beyond the standard Americanized Italian, Chinese and Mexican. While I loved “Mexican” food, I really hadn’t realized that there was much more to the cuisine than tacos and burritos stuffed with either ground beef or chicken and served with a side of beans and rice. Sure, I encountered the occasional enchilada and even more rarely, the occasional tamale, but my experiences were rather limited. Once out of high school though, and able to travel, I discovered that Mexican cuisine was... read more

Fourteen Mistakes Made by Novice Instructors

    So here you are ... you've finally left the long hours of the food service industry behind you and you're now a Culinary Arts instructor. You're looking forward to having most evenings and weekends off. You're also looking forward to paid vacations that include four days for Thanksgiving, two weeks for Christmas, a week for Spring Break, and two months of summer vacation where you can kick back and relax. You've custom ordered a set of culinary jackets with your name emblazoned on the front pocket and you've got a bright new toque to put on your head. You are... read more

Eulogy for a Chef

     Last week a professional colleague of mine passed away at the age of 52 after a very brief fight with cancer. She wanted no memorial or obituary, apparently content to pass into history with no public farewell. For that reason I will only refer to her as Chef B.  I cannot allow her to pass into oblivion without relating to someone the impact she has had on me and I suspect many others.  This forum seems the most appropriate place to do so.       After thinking of little else for the past week, I believe I understand why I am so bereft at her passing. She was a... read more

On Becoming A Culinary Instructor

  In 2005 I was a working chef in Pennsylvania and I literally worked 360 days out of the year. I was pulling 84 hour weeks largely because I kept having to work double shifts and/or because I was called in on my days off. The final straw for me came after I was called in during what would have been my annual one week vacation.    I thought about making a change ... but instead of finding another job in the industry, I went into teaching. There were districts in Arizona who were looking for Culinary Arts teachers and although one route towards teacher certification... read more

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