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477 article submissions by the ChefTalk.com community.

Grilling 101 Part 2 The Basics

  • by PeteModerator

              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

How To Make Hot Chocolate

    by: Chef Jim Berman I am simple. I treasure that which holds great significance without pretension. Fussy-less, wrinkle-free, add water and stir. Old denim jackets, well roasted turkey and one comfortable chair that fits my bottom just so. I like to look at the stars without knowing a thing about Orion or Vega. Crisp mornings, crunchy leaves and nowhere to go. Pocket-sized novels, earmarked for the tenth time. Well-worn brown leather shoes with but a trace of the lining left for the wear. There is a lot to be said for complexity, rich knowledge and the... read more

Going Electronic in the Kitchen

Bringing Technology to the Kitchen     A computer is handy for a cook FOR the kitchen in streaming cooking shows or tutorials off of youtube. It's a great resource for new recipes or for your old family recipes as well. But a computer hasn't been handy to have IN the kitchen. A keyboard to fill with debris and spills, same for the mouse. And where do you put the monitor? Not to mention all the cables. Now with smartphones and tablets, you have some options to help you out smoothly and seamlessly.   It would be nice to have a stand to angle the tablet... read more

Review Of Planet Barbecue Spice Pastes Rubs

By Chef Peter Martin   As a young chef, I read countless cookbooks to expand my knowledge and help me develop my own style of cooking.  While I have many favorites there are probably only a few that really helped to truly define me as a chef.  One of those books was Steven Raichlen’s “The Barbecue! Bible.”  I had been dabbling in barbecuing and smoking foods for a number of years by then, but it was while reading that book that I became inspired to really delve into the world of barbecue and learn all its aspects and nuances.   Needless to say, in the... read more

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

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