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506 article submissions by the ChefTalk.com community.

seasonings and herbs and a food and cooking food project through the centuries.

well herbs an d seasoning got their value such as meat too into they calories and etc......   lets start from the start plants and fruits!. they have all their values too. such as in protein as well as their medicinal values    some plants and their fruit been used in medicine for centuries.   some of the seasoning too and evn been employed and exploited for their culinary values as well as their rarities such as truffles and many others. and some as Safran too for the amount of time it take to be harvested.   OK but lets conecntrate really and the... read more

Petit Mothais

The Loire River rises in the Massif Central from where it flows into the Atlantic Ocean. At some 629 miles long, it is the longest river in France. It flows first to the north, and then to the west. Soft plains spread around the Loire's giant curve in a region justly called the Garden of France. Then countryside is sprinkled with Renaissance castles and there is an abundance of wines and cheeses. It was in this region in the eighth century, that the Saracens were repelled at the city of Poitiers. The Saracens were originally Arabs, who for centuries had occupied much... read more

How To Make Bisque

by: Chef Jim Berman The seventeenth century was a turning point for soup. Bisque was no longer made entirely of pounded pigeon or boiled game and garnished with crayfish. In fact, the crayfish took center stage. And, not surprisingly, the color of this classic soup turned pink. To get it straight, a bisque is defined as a cream soup, usually seafood-based and, classically, thickened with rice. There. I said it. I acknowledge that there should be some type of crustacean swimming about and rice, in one form or another, holding the goods in place. However, like the laws... read more

Tea 101: A Beginner's Guide Part II The Basics

  • by PeteModerator

  In Part I of this series I introduced you to the world of tea.  In this part we will explore the basics of tea; purchasing, storing and brewing.  Of these topics, brewing is the most complex, and this is where many opinions can be found, many of which claim that they are the best, or only way to brew proper cups of tea.  I try to not get too caught up in the minutiae as, to me, brewing and drinking tea should relaxing endeavor, but there are certain guidelines regarding steeping times and temperatures that do need to be followed in order to brew a good cup of... read more

Followers And Following

April 2010 Cheftalk Com Newsletter

Q&A With Chef Mario Batali We are excited to announce that coming to the ChefTalk.com forums on May 11th, 2010, is super Chef Mario Batali for an exciting one day Q&A forum. The forum will open Sunday, May 9th, 2010, for questions and Mario Batali will join us on Tuesday, May 11th, 2010 to answer as many questions as he is able.      Post your question in the forum and you will automatically be entered to win one of 5 copies of Mario's new book, "Molto Gusto Easy Italian Cooking." Winners will be randomly picked and announced after the forum. Once the forum is open... read more

Buy Sell Trade Rules

The "Buy, Sell, Trade" portion of this site is a private forum for registered members only.  Use of this area is at your own risk. ChefTalk does not monitor the postings on the site for accuracy or reliability, and makes no warranty as to the accuracy or reliability of any information posted on the site. ChefTalk does not guarantee or have information regarding the quality of any of the products bought or traded or acquired through the Buy, Sell, Trade area. The choice to participate, the terms of any transaction and the outcome are solely your responsibility. Deals... read more

Kitchen Facts & Fictional Living: Feeding Starving Minds at a Buffet of Questionably Prepared Food for Thought (Fourth Course)

  What follows, and will follow, for what I believe to be a long time as the story is still being recollected and written, is a bit of confabulation and a story-telling apparition. Some truth and some elaborate flights of my own need to sound cooler than I really am. And some details covered over with so much chocolate sauce as to distort what really happened (and happens!) that the innocent remain free of tyranny from speculation and, well, to keep you interested.  Kitchen Facts & Fictional Living:  Feeding Starving Minds at a Buffet of Questionably Prepared Food... read more

Book review: Food from many Greek Kitchens by Tessa Kiros

  In Greece, food is much more than mere sustenance – it is an expression of the exuberant Greek character, as much a part of the culture and flavor of Greece as blue and white seascapes, twisting cobbled streets and the ‘wine dark sea’.   Tessa Kiros’ sumptuous, gorgeously illustrated book reflects all of that, all those centuries of ‘Greekness’, brought together in recipes for baklava, honey cakes and galaktoboureko. Just thinking about these foods and their redolent, romantic names makes you long to be looking out over the Aegean from a white washed sun... read more

Asparagus The Herald Of Spring

Chefs and gourmets the world over eagerly await the arrival of spring.  No other time of year can match the bounty of fresh fruits and vegetables available.  Many will only be obtainable at this time.  Asparagus is available year round but it's peak season runs from February through June.  Thus, it is one of the earliest harbingers of spring and an indispensable commodity on all seasonal menus.Asparagus, a member of the lily family, probably originated in the Eastern Mediterranean.  Because it is found wild in so many areas of the globe, some uncertainty exists as to... read more

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