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504 article submissions by the ChefTalk.com community.

French Toast For Two Please

by: Chef Jim Berman The sweet, syrupy smell of falling aspen leaves, barely crinkling under your feet. Overly juicy, ripe-right-now Fuji apples exploding all over your chin. The wash of tingling of somebody saying "I really like you" for the first time. The closet-fresh, just-risen-from-summer-hibernation comfort of your favorite sweatshirt with the threadbare sleeves and stretched head opening. Coffee with a splash of hazelnut liqueur topped with way too rich whipped cream. Two slices of squishy-in-the middle, gently tanned French toast with each little pocket over... 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

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

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

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

Fond

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

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