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721 article submissions by the ChefTalk.com community.

Dry Rub Marinades

If the mosquito is the most ubiquitous phenomenon of the summer, surely the backyard barbecue runs a close second. And what the barbecue inevitably spawns is the marinade, that delectable emollient that at once soothes and enhances the fare of the evening. Most often a marinade consists of a moderately priced oil, an acid, such as wine or vinegar, and seasonings - a combination similar to a salad dressing. Food authorities preach that the acid tenderizes the meat, while the seasonings suspended in the oil flavor it. Until recently, recipes for dry marinades (most often a... read more

Confessions of a Sell Out Chef

  • by PeteModerator

Written By Chef Peter Martin This past fall I found myself unemployed.  With the economy the in the middle of its downward spiral, this was not a good thing.  And being a chef in Wisconsin my prospects were few.  While job hunting I got a call from a friend who had recently made the jump from the restaurant world into the world of institutional foodservice.  He claimed that he was enjoying his job and the lifestyle it afforded him, and better yet, he knew of a position open in his company working as a food service director for the county jails, and felt I should... read more

Zojirushi Home Bakery Supreme Bread Machine

  • by NickoAdministrator

  You will likely face weeping and gnashing of teeth by serious bread makers at the mention of the word bread machine. And most will say it takes the fun out of making bread all together. True, it probably does but it does allow the masses who are looking for a convenient way to produce a simple loaf of bread without all the chemicals and the big time commitment.     The idea of a kitchen appliance that just produces a loaf of bread started in the late 80’s and caught on very quickly with just about everyone that wanted easy bread at home. Now almost... read more

Krups Km 8150 12 Cup Programmable Coffeemaker

  Krups KM 8150 12-cup Programmable Coffeemaker   Donated by EverythingKitchens.com   Reviewed by: Brook Elliott   About 45 years ago came a revolution in American coffee making habits. Melitta made a big splash with its drip coffee making system.   It was a simple concept. Hot water would slowly ooze through a cone of ground coffee, steeping instead of boiling. This produced a clear, clean brew, with no muddiness or bitter oils.   Until then, most Americans made coffee in a stovetop percolator. A small minority, who’d been exposed to European... read more

Food Arts Magazine Free Subscription

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Leaving the Business: The Dark Side

  • by PeteModerator

  A few years ago, I wrote an article for this website entitled “ ​.”  In the years between then and now and I've discovered another dark side to this industry that so many of us gravitate to.  This job, this lifestyle, is an addiction.  I’m not talking your  garden variety, “Oh, I’m addicted to my morning coffee” kind of addiction.  I’m talking the gut wrenching, hardcore withdrawal symptoms, battling the urge to sink back into oblivion every day for the rest of your life kind of addiction.   When I wrote that article, I was still in the halcyon days of the... read more

Sweet Potato Pecan Pie

Thanksgiving is the perfect time for soul food to shine, and one Southern chef has refined the traditional Sweet Potato Pie with another soulful seasonal favorite. Since Chef Teresa Thomas launched her restaurant called Southern Caviar in 2008, diners around Myrtle Beach, S.C., have been thrilled with her upscale versions of down-home Southern cooking. She learned her craft classically at Johnson & Wales University when it was still in Charleston, and then her Southern senses were honed at Charleston's famed soul food Mecca called Jestine's Kitchen. Now her signature... read more

Hunting Camp Cooking

If you belong to the first group, may as well stop reading right now. But if you believe in setting a fine table at hunting camp, then read on. What we'll be doing is exploring the problems and special conditions inherent in cooking "gourmet," given the restrictions imposed by time, location, and available tools and appliances.First thing to keep in mind is that you have to make some compromises. To be sure, I've been fortunate, in my work, to enjoy meals at some upscale hunting camps that would hold their own against anything served in a fine-dining restaurant. Such... read more

How To Choose The Right Knife

Every Cook Needs a Good KnifeKitchen gadgets are supposed to make our busy lives simpler but there are still only two really essential pieces of equipment a cook needs (other than a heat source, of course): a good pan and a high-quality chef's knife. The knife, though, is really most important; there is no other tool in the kitchen that is as useful as the chef's knife.  Sure, other things may look good on a shelf, but all the chrome-plated garlic presses, cobalt blue mixers, and three-speed immersion blenders combined do not compare with the importance of the humble... read more

Roast Rack Of Lamb

Historically, feasting on lamb was a traditional means of ushering in the spring season.  The natural breeding cycle of sheep produces lamb in the months of March and April; hence the term spring lamb.  This however, is an informal definition.A lamb is a sheep less than one year old.  A baby lamb is six to eight weeks old while a spring lamb is three to five months of age.  After a year it is referred to as a yearling and once it reaches its second birthday it becomes mutton.  As the sheep ages its meat will become darker colored, develop a stronger, gamier taste, and be... read more

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