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491 article submissions by the ChefTalk.com community.

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

Extra Virgin Spanish

Describe 'Extra Virgin Spanish Olive Oils ' here   The Iberian Peninsula has always had Olive Oil, stated Basque Chef and Mentor Luis Irizar, the founding father of today´s Basque cuisine. However, over the last fifty years, our understanding and knowledge of it has been revolutionised.   Irizar told me that this quiet revolution he has observed follows as such, " For much of the past century, Extra Virgin Olive Oils were a rustic product, often made without any sense of the numerous varieties utilised. Irizar continued, while speaking of the post war ( W.W.II... read more

The Juicesizer

Check out this video from ChefTalk's newest sponsor, Juicesizer!  They're looking to share their new easy-to-use juice squeezer with you.  Take a look at the video below and visit their page here.     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

Tips For Healhty Eating

Have you ever heard the saying never trust a skinny chef?  Well, you can trust me on this one.  As soon as I began my career in food, people would always ask how I stayed in shape when food was my business.  It's because of two reasons: 1. Good food is naturally good for you, and 2. I eat pretty much anything I want, just not all I want.  I love fresh fruits and vegetables because they taste good and add color and texture to my plate.  Of course, now and then, I will feel the need to cut back. When I do, I rely on the following strategies to rid myself of any meals that... read more

New Orleans Cooking

New Orleans Classics In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia.  Disputes with Great Britain over the sovereignty of the territory quickly arose.  Over the next two centuries control of Acadia shifted between the French and the British, highlighted by interminable armed conflicts, political haggling, and treaties.  Finally in 1785 the British had the upper hand and forced the Acadians from their homeland.   The Acadians then migrated to Louisiana where successive translations of their name produced the term "Cajun."  Cajun... read more

Put A Cork In It

A current debate in the wine world is whether traditional corks should be abandoned in favor of synthetic, man-made stoppers, or a screw cap.  A screw cap!  Can you imagine??? If you are a traditional wine lover, you probably have the same visceral reaction that I do to screw caps.  But, in the interest of proffering a balanced presentation of the issue, I will restrain my passions……. for now. The cork vs. screw cap debate is somewhat of a head vs. heart type of conflict.  The logical mind must acknowledge that the screw-cappers have some valid points.  Not that the... read more

Garlic

Vampire RepellantGarlic.  What would we do without it?  Garlic's reputation precedes itself.  And a ponderous reputation it is.  Garlic has been alleged to perform everything from curing countless illnesses to warding off evil spirits and vampires.  The Egyptians fed garlic to the slaves who built the pyramids believing it increased their physical strength.  Man has harvested garlic for at least 5,000 years.  Horticulturists argue about its exact origins but a popular theory places its genesis in, of all places, Siberia.  Modern medicinal claims purport that garlic... read more

Searching For The Perfect Cup Of Coffee Part Two Costa Rica

Dateline: March 1, 2001, San Jose, Costa Rica Following my interview with Norman Saurage the CEO of the Community Coffee Company, I couldn't wait to broaden my knowledge about coffee. The next stage of my development involved a coffee "cupping." Similar to a wine tasting, a "cupping" was arranged for me by Norman at one of his companies new Coffee Houses in Austin, Texas. I arrived at CC's Coffee House at North Lamar and 6th Street in Austin at 1:00 PM and was greeted by David Walsh, CC's District Manager and Melissa Piker-Purvis, the store manager. I was impressed... read more

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