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700 article submissions by the ChefTalk.com community.

Buttermilk A Recipes Homely Child

Only a mother would see her homely child as beautiful and only a devotee could love a glass of buttermilk. Thick and lumpy often with bits of butter, it oozes down the sides of an empty glass leaving a grainy film behind. But don't go screaming off into the night. There's more to this homely child than meets the eye. Lurking beneath the blemishes of what most believe to be the dairy family's black sheep is a vibrant, nutritious, and superb flavoring agent. There is no doubt that its name is disarming. In the early days, buttermilk was the milky liquid left from... read more

Red Wine And White Meat

The fourth Thursday of November will always be Thanksgiving but if you're an oenophile, it's the third Thursday that you look forward to.  That's when Beaujolais Nouveau, the vinicultural herald of the holiday season, is released.  Let's take a tour of Beaujolais before returning to this specific and festive wine.Beaujolais, (boh-zhuh-LAY), like most French wines, is named for the region of France, not the grape, from which it emanates.  Beaujolais is a 35 mile strip of granite hills, containing over 55,000 acres of vineyards, between the towns of Lyons and Macon in... read more

How To Cook Fish N Chips

There are a few things that I need to say regarding one of my country's most favored foods. Dating back to the seventeenth century, fish and chips have had a long standing as Britain's best loved fast food. Fish and chips are not served in newspaper. The news paper thing is from days gone by. The reason for the use of yesterday's news to serve this fine product was not just our century old tradition of recycling but of course cost. Being that newspaper print is a little toxic people started going off the concept of eating food from it. Cod & Chips! When I return home... read more

Does A Publicist Make It Taste Better

Whether we realize it or not, we are all publicists. We represent and promote ourselves and our businesses every time we interact with other people. The image we project is our brand, and our brand dictates how customers feel about our products and services. In any industry, but particularly in the restaurant/hospitality market, a powerful brand is the key to long-term success-especially in a highly competitive market. Public relations is not just for large organizations. In the long run it's far less costly and often more effective than print or broadcast advertising. A... read more

Review Tutorial

Learn: How To Write A Review How To Edit A Review What Makes A Great Review? Can I Review My Own Products or Business I Am Connected To?     How To Write A Review Navigate to the page of the item you would like to review. Click "Write a Review"  There is a link near the top for this, or a button under the user reviews. The review creator has a few different fields.  In order to submit your review, you MUST fill in a Review Title, an Overall star rating, and a Full Review.  You are more than welcome to add Pros, Cons, other star... read more

Cooking For A Tailgating Party

  • by PeteModerator

The sun is shining.  You lazily sip an adult malted beverage as the scent of meat, sizzling over a charcoal fire, wafts through the air.  The kids are happily playing a few feet away, when suddenly, from out of the charcoal fueled haze, a man appears, half naked and painted from head to toe in bright and gaudy war paint.  He screams his war chant at you and you retaliate with one of your own.  Amazingly, no one around you seems to even take notice.  You have left reality behind and have entered into the Tailgate Zone along with a few thousand others, all of whom you... read more

Q And A Forum With James Peterson This Week

James Peterson grew up in northern California and pursued a degree in Chemistry at UC Berkeley. After his studies, he traveled around the world, working his way from Japan to Hong Kong, to Bangkok, to India and eventually, by land, to Europe. It was in France that he found his calling, inspired by the French attitude toward food and drink.Eventually, Jim  settled in France and worked at two of what were France's greatest restaurants at the time, George Blanc in the Bresse district, and Vivarois in Paris. It was largely his experiences in these restaurants that shaped... read more

Soup Pasta Fagioli

Pasta Fagioli   Cranberry beans (borlotti beans) - cleaned and soaked over night    (or two cans rinsed cannellini beans)   4oz thick cut pancetta diced medium and browned in pan with olive oil   Add 1 chopped onion and 1 chopped celery, cook until softened   add couple of garlic cloves sliced fine, 2 tbl oregano, red pepper flakes and some anchovies (or a bit of paste), cook.   if I'm using canned beans I'll sometimes add some ground beef that was cooked/drained in a separate skillet at this stage.  (The real beans, that have soaked overnight, really seem to stand up... read more

Infiltrating The Kitchen!

For those who are interested, I did it. For one day, I was a cook in a commercial kitchen. The whole day really seemed like a lucid dream. In parts, it was like I was living a POV day-in-the-life docudrama.   It started routinely enough. I woke at 6:30am having packed my work clothes and knife roll the night before. My brain hadn't allowed me much sleep as I went through every scenario to give me the best chance of not screwing ANYTHING up. The nagging fear of failure coupled with REM made it feel like I had a bumblebee stuck in my skull all night desperately looking... read more

Why Do You Cook?

Why Do You Cook? Andres Cantu “It’s like I always knew,” explains San Antonio chef Johnny Hernandez, the culinary dynamo behind True Flavors Catering and El Machito, among others. Having grown up in his father’s restaurant, Hernandez had no doubt that cooking would remain the focal point of his life’s work.   There aren’t many of us who can claim such provenance, yet here we are: boiling and broiling, slicing and dicing, turning and burning, all with varying degrees of passion. Slippery floors, stainless steel corners, boiling water, fryers, fires, blades, soaking... read more

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