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470 article submissions by the ChefTalk.com community.

Apples

Sinfully DeliciousThe famed Greek writer, Homer, gave mention of apples growing in his father's garden prior to the 8th century BC. When Eve entered the Garden of Eden she found a fruit so perfect and enticing that she was in awe, and also, she was tempted. Though various historians have claimed this succulent and tempting fruit to be everything from an apricot, banana, or even a pomegranate, it is most often written that it was an apple. The Latin word for apple is pomum, which is also the Latin word for fruit, implying that the apple is the "fruit of fruits", or at... read more

The History of Sangría 1800s - Present

  Sangría & Flamenco in Andalusia ...   From its humble Andalusian roots during the 1800s, this wine - party festive punch was first introduced outside of Spain, at the Spanish Pavilion at The World´s Fair in 1964 in Flushing, Queens in the city of New York.   This 4 seasonal festive and bar wine punch is made from the following ingredients and each family and each tavern or restaurant has their own recipe:   Dry un-oaked or Crianza Red wine ( La Rioja, Castilla La Mancha, Andalusia and Valencia bottled red wines )  Freshly chopped Fruit: apple.... read more

Cheftalk Foodie Food Eyes Photo Competition

ChefTalk invites chefs, cooks, bakers, culinary students, home cooks, and all food lovers to participate in the first annual digital photography contest, Foodies’ Food Eyes. The competition, open to all interested in the creation of food, challenges you to use your perspective to capture your impression on the world of cooking and food. The winners in each of the two categories (Manipulated and non-manipulated) win prizes and have their photo featured in the ChefTalk newsletter as well as prominently displayed on the site. Submit your favorite impression of food... read more

Rushing Water Fisheries

In a culinary world where chefs quest for new commodities and methods of cookery it is understandable that the idea of cooking with trout does not purvey the concept of modern cuisine. Nor does it really spark the culinary imagination. This is certainly the way I felt - until I encountered the fish form Rushing Waters. In the heart of the Wisconsin countryside - Palmyra to be exact you can discover Rushing Waters Fishery. Rushing Waters is a trout farm with a difference. It is an operation that is focused on quality not quantity. A rare philosophy in the fish business... read more

Finding Comfort Between Two Slices of Bread

Finding comfort between two slices of bread   Jim Berman   There is probably more in print - and on television - about Pittsburgh's Primanti Brothers than every James Beard Award winner. Combined. And that is the last the time "James Beard Award" and "Primanti Brothers" will appear in the same sentence. In case you missed the article in National Geographic, the spots on Man vs. Food and the Jon Stewart Show or are not a 'burgh resident, then you probably do not know about Primanti's goodness. From the wall-hung catalog of about 20 meat/fish choices, the rest is... read more

Facebook Connect Tutorial

Learn: How to link your Facebook Account to your ChefTalk account How to create a new account using Facebook Connect What does "Facebook User (Private)" mean? How can I message a Facebook User? How to publish to your Facebook Wall How to change your Facebook settings - Change your setting or Unlink your accounts Help! It keeps asking me to link my Facebook account and I can't log in with my normal ChefTalk account.   For Existing Users: Why Link Your Account? Publish your ChefTalk activity on your Facebook wall and activity feed to... read more

The Cheeses Of Capriole Farms In Greenville Indiana

Judith Schad of Capriole Farms in Greenville, Indiana (in an area known as Kentuckiana) is one of my favorite people. Not only is she great fun, she is among the most knowledgeable cheese makers anywhere, a true farmstead producer. In 1978, she, her husband Larry and three children moved to an 80 acre farm which they later found to have been in Larry's family from the early 1800's to the late 1950's. They modified the original barn and purchased goats as a 4-H project for their children. The children have grown and gone, and Judy and Larry now have new kids, over 200... read more

A Brining We Shall Do

In my XX number of years in the kitchen, believe it or not, I have never brined anything.  Well, I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK!  It was a Thanksgiving of side dishes only, so I never tried it again, until now. All of the turkeys or parts thereof, that I have prepared, I’ve  just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once?  Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored.  It took me till now to look at more than... read more

Amaretto Cheesecake Recipe

There is plenty of Amaretto so it has a very nice rounded almond flavour throughout.   Ingredients   3 tbls of Caster Sugar 3 tbls of Butter 85g Plain Digestive Biscuit (crushed)   200g Caster Sugar 450g Cream Cheese 450ml Sour Cream 3 tbls of Cornflower 2 tea spoons of vanilla extract 6 tbls Amaretto Spirit Pinch of Salt 4 Free Range Eggs   Method   Base   Preheat the oven to 180 C / Gas 4   Mix digestives and 3 tbls of caster sugar.   Add melted butter and mix again.   Press into a stringform tin (ideally... read more

An Orange Is An Orange Is An Orange

Imagine this: it's the middle of winter and something as sun drenched and vibrant as citrus fruits are in peak season. In a time when everything always seems to be in season, this may not sound that strange but it's true. Even foods that are as perpetually present in supermarkets as oranges indeed have an optimum period. Though as I write this column it's 8 degrees Fahrenheit outside and hard to imagine anything is actually in season. Oranges are a near-perfect food. One medium sized navel orange has just 80 calories, is cholesterol and sodium free and contains more... read more

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