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737 article submissions by the ChefTalk.com community.

Peanut Butter Banana Pie with Pretzel Crust

  • by Pete

  This past weekend I celebrated my 40th birthday. I wasn’t nearly as traumatic as I thought it would be. Sure, I’ve come to the realization that I’m not as young as I used to be, but I also came to the realization that you are only as old as you feel. I certainly don’t act and feel like I thought 40 year olds act and felt, when I was a teenager.   The weekend was rather low key. No major party, just good times with family. My parents made the trip up from Indiana and my brother and his wife came up from Madison, WI to help me celebrate, and to have our family... read more

History And Descriptions Of Chilies

  • by PeteModerator

Written By Chef Peter Martin Sweet Heat It all starts with a slight tingling in the mouth that quickly turns into a light burning sensation.  Your nose starts to run and perspiration beads on your forehead as your eyes turn blurry with tears.  By now your mouth has become a raging river of molten lava, or so it seems.  You have just swallowed a powerful alkaloid that has caused your brain to release neurotransmitters telling your body you are in big trouble.  So who is this insidious poisoner so intent on seeing you suffer?  You are, and mostly likely you will attempt... read more

Tea 101: A Beginner's Guide Part I An Introduction to Tea

  • by PeteModerator

  If you had told me 1 ½ years ago that I would be writing a Beginner’s Guide to tea, I would have laughed.  To me, tea wasn’t a “thing.”  Sure I drank it when I went to Chinese or Japanese restaurants, or I’d brew up a fruity, herbal tea when I wasn’t feeling well during the long, cold winter months, and of course, during summer there is always a pitcher of iced tea in the fridge, but that was about the extent of tea in my life.  Then one day I wandered into a tea shop in the mall.  There, on the back wall, were tin after tin of loose leaf teas with names such as... read more

Oatmeal

by: Chef Jim Berman My younger daughter is, and always has been, quite taken by the color yellow. Yellow teddy bears. Yellow butterfly stickers. Yellow paper for which to make her favorite friend's birthday card. She insists on the yellow set of badly marred, well-worn plastic fork and knife set for every meal. "Is the dishwasher clean?" you can hear before any meal, "I need my stuff."  Yellow is her signature color, if a five year-old is needing of a signature color. And besides, it's rather cute. So it was of no surprise that as we made our way across the just... 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

Basic Knife Care

  It's a common misconception that knives are suitable for cleaning in the dishwasher. The truth is, the dishwasher is considerably more aggressive in its action than cleaning by hand.  Highly concentrated cleaning agents, long periods in hot steam and even the residue of certain kinds of food can lead to spots or corrosive actions on the knife blade. It is recommended cleaning knives by hand, using a soft cloth and mild cleaning agent. After cleaning, the knife should be carefully wiped dry to avoid spotting of the blade.   Certain handle materials, and designs... 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

Flavorful Fall Harvest

  The meaning of life is a rutabaga.             --Garrison Keillor     By: Chef Joe George   This dog days of summer are a memory. It’s time to batten down the hatches for the cold months. And if you’re a person who likes to cook and eat by the seasons using local ingredients, this may mean getting creative in order to keep meals interesting. The summer months are easier, I think: vegetables seem to have more flavor when the sun is shining (maybe it’s my imagination), and herbs that are almost easier to grow than they are to purchase will brighten any... read more

Wild Maine Blueberries

Uncultivated taste and manners. That's what you can expect from a wild Maine blueberry. The tiny wild, blueberries native to Maine and Eastern Canada have a sharper, more distinct sweet and tart flavor when compared with cultivated blueberries grown in other parts of the country. And they are wild: grown and nourished with whatever sun and rain nature dishes out that season. The lowbush, wild blueberry (vaccinium augustifolium) thrives in the glacial soils and northern climate of Maine and the Canadian Maritimes. Called blueberry barrens, these "fields" look like... read more

Fish Descriptions Part Ii

ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's Journal we asked Chef Weber if he would share it with the ChefTalk community and he was more than happy to do so. The list is very comprehensive, in fact, the list is so comprehensive that we have broken it up into two parts. SEARCH TIP *(If you are looking for a particular... read more

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