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492 article submissions by the ChefTalk.com community.

My Evening With Durangojo

My husband and I took off on a month long car trip to celebrate our benchmark wedding anniversary.  As we were driving back home, both of us commented on how much we enjoyed ending our adventure with Durangojo, also known as Joey.  It was the perfect way to round out our month. We like Durango Colorado very much; we’ve been here a few times now, but this visit was something special.  First off, there was the hair-raising experience just to get there. We came in from Cheyenne Wyoming, through Wolf Creek Pass, over the Continental Divide in the Rocky Mountains.  Wouldn’t... read more

Q And A Forum With Sara Moulton

Click here to go to the Q&A forum with Sara Moulton Sara MoultonChef, Cookbook Author, Television Personality One of the hardest-working women in the food biz, Sara Moulton has been juggling multiple jobs for years.  Admired by millions as the host of "Cooking Live,"  "Cooking Live Primetime," and "Sara's Secrets," Moulton was one of the Food Network's defining personalities during the outlet's first decade.  In addition to her work on the Food Network, the energetic Moulton has been the Executive Chef of Gourmet Magazine for the last twenty-three years.  She is also... read more

Emulsions When Opposites Attract

It’s a lazy, rainy, Sunday morning and you want a no fuss lunch for the family.  You’ve got cold cuts on hand so sandwiches become the obvious answer.  As you peruse the fridge you realize you’re out of mayonnaise.  Darn!  It’s pouring outside and you don’t want to schlep to the store in the rain for a stupid bottle of mayo.  Then you remember the cooking show where the chef made homemade mayonnaise.  You copied down the ingredients during one of those “I’ll have to try that sometime” moments.  You know.  You get the recipe, stick it somewhere and then never make it. ... read more

Millennium Chef

As the year 2000 approaches us, we prepare for one of the most amazing times for chefs. We have entered through doorways to meet some of the greatest minds and pioneers of our day, bringing us newer technology to provide food for our culture. Yet we also stand at the threshold of some of the greatest problems ever. We walk into the year 2000 with a new ray of hope and a Pandora's box of troubles. The ever-growing legions of chefs that are now entering the food service industry are presented with one of the most distinctive problems approaching us today. As the earth's... read more

Seasoning Dutch Ovens Along The Way

November 1, 2002 - I left New Paltz, NY with mixed emotions. I had really wanted to stay over a few more days and visit New York City. However, I had been keeping a weather eye open and instinct told me that the weatherman was wrong. It was bright and sunny as I left the farm but when I had gone fifty miles I ran head on into a full blown winter storm complete with heavy snow. Fortunately, I had decided earlier that I would bypass the big cities as much as possible and headed West towards Scranton, PA. Just outside Scranton I turned South towards Harrisburg, PA driving... read more

Oregano

Oregano Also called ORIGANUM, flavourful dried leaves and flowering tops of any of various perennial herbs of the mint family (Lamiaceae, or Labiatae), particularly Origanum vulgare, called wild marjoram in northern and central Europe, widely used to season many foods. The name is derived from the Greek oros, "mountain," and ganos, "joy." Oregano has long been an essential ingredient of Mediterranean cooking. Pliny the Elder thought it a remedy for bad digestion. The Greeks used it as a poultice for wounds, and Pliny recommended it for scorpion and spider bites. The... read more

The Design and Plan of Great Vegetarian Menus

I'm a relatively simple enough person. I started cooking in 1966, when I was 4 years old. My first dish was a classic fried egg sammie, made in a skillet. It was the kind where you cut out a hole in the center of a slice of toasted bakery bread and drop in an egg,. You fry it up nice and give it a flip. Flip it back to a plate and you're good to go. Anyway, I've been cooking for a long time. When I was in cooking school, the CIA as it was, I learned some very important but not necessarily intentional lessons. One of those lessons was that that there is a very large... read more

A November Sunday in Torremolinos

- Torremolinos, sunday 10th of november. Sunday is when the Spanish families come out, many in their best sunday clothes, going to church, have a tapa, go for a coffee and a pastry and enjoy their sunday. Also, this time of the year, many Spanish people from other parts of Spain seem to visit Andalucía. It's just past noon and I decided to go for a walk on my own outside the town center and have a tapa later on. I'm in the neighbourhood of one of my favorite places in Torremolinos, Jamón.es, wine and tapa bar annex wine and Spanish charcuterie shop. Jamón.es is an... read more

Time With The Kids Vs A Home Cooked Meal You Can Have Both

Believe it or not, today's mothers spend more hours focused on their children than the mothers of the 1960s did. While we like to hark back to the Leave It To Beaver halcyon days of mothers greeting kids after school with milk and cookies as an ideal for raising happy children, the reality, according to a University of Maryland study, actually looks better these days. Based on detailed time diaries kept by thousands of Americans, mothers in 1965 spent 10.2 hours a week focused on their children in activities such as reading with them, feeding them or playing games.... read more

Stock

  One of the first lessons of any cooking course is learning how to make stocks.  Stocks form the basis of most sauces and soups.  A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let's peruse the stock making procedure.     Virtually all stock recipes instruct you to start with bones.  I prefer a mix of actual meat and bones.  I find the meat/bone combo to yield a deeper flavor.   For a beef stock I use cubed chuck steak.  Never... read more

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