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498 article submissions by the ChefTalk.com community.

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

Nicoise

These small olives from the south of France have a medium brown color and have an excellent refreshing olive flavor. The little flesh surrounding the pit is somewhat difficult to remove. read more

Groups Guidelines

About Social Groups Social groups allow forum members to create "clubs" to discuss topics of shared interest.  It gives members with similar interests a place to gather and share information in smaller groups.   Each group has its own dedicated group page.  The page includes a list of members in the group, a description, a dedicated forum, and a gallery.  All content in all Social Groups is publicly visible, but only group members may contribute content and participate.     Social Groups Rules The rules for the groups are the same as the rest of the site:... read more

Fond

Caramelized drippings left in a pan after roasting or sautéing. Generally where much of the flavor of a particular dish originates. read more

Sage1

a say has been said once "if you have a sage upon your garden you do not need a doctor!"  all type plants are used upon cooking and usage are known just for their degustative points,,,, but here are inside of what some of them can do!.                 Sage Variety: red sage, Purple sage,, golden sage, common or dwarf variety Part use: leaves, flower, seed. Actions: astringent, tonic, stimulant, cleanser, anti-septic, relaxant,   Apothecary: The name Sage came from the Latin name meaning Save or salvation, it is said to render Men or women... read more

Subscription Tutorial

Subscriptions are the way to personalize your experience so you can be kept abreast of only the changes that you care about. You can subscribe to forum threads, users whose content you enjoy reading, Wikis, etc. This way, each time you visit your home page you can see what has changed that you care about, without having to sift through stuff you don't. Additionally, you can get subscription content in immediate, daily, or weekly emails if you like.   Learn: Add Subscriptions View Your Subscription Content Edit or Remove Your Subscriptions Change... read more

On Fad Diets

Last night I was at a gathering with a bunch of my wife's teacher coworkers.  During the multitude of different conversations that we had the subject of food inevitably came up and along with it different ways of eating and even dieting.  One of my wife's coworkers mentioned that she no longer ate beef, chicken or pork, make herself a "mostly vegetarian" since she still ate fish and seafood. This was all find and good since she was contentiously making that choice and not really "dieting".  Another then mentioned that she and her husband have been trying out the "paleo"... read more

How To Make Bread

by: Chef Jim Berman Far better is to knead than be in need as it is a much better condition to be resting dough rather than resting ones feet. And certainly tugging, pulling and otherwise manhandling yeasty dough is preferred to tugging and pulling a rusty lawnmower through a not-so-well manhandled back yard. Bread baking is the great Jacuzzi that lives with us all; give up the chic spa with reckless abandon as rejuvenation and meaningful solace comes from starting a loaf of bread, manipulating it and watching it come to fruition. It is not a rush nor is it a burst of... read more

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