ChefTalk.com: 


Am I Crazy? Foie Gras Powder
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ChefTalk on 11/06/2009
 
Hey there all...   Does anyone know anything about making "Foie Gras Powder"
Either from Fresh Goose Liver or Pate de foie gras. Please share

Knife Selection for an Amateur at Home
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ChefTalk on 11/06/2009
 
Hello everyone, apologies in advance for the lengthy post!         I’ve
recently decided to step up from my set of

Pancake ideas
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ChefTalk on 11/06/2009
 
I am looking for new ideas for making pancakes.  I have fallen into a rut and
need something new to do.  Any ideas?

Phyllo cups
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ChefTalk on 11/06/2009
 
I want to put cannoli cream in phyllo cups w/ fresh fruit. I was wondering how
long they stay w/o getting soggy or do I

dessert amount question
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ChefTalk on 11/06/2009
 
How many desserts should I plan for in a buffet? Is there a rule of thumb? I'm
doing mini desserts.     Thanks

Making Vinegar
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ChefTalk on 11/06/2009
 
I want to start making my own vinegar. Most of what I find here in Costa Rica is
synthetic (with artificial color if it is

passers
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ChefTalk on 11/06/2009
 
I am doing a party for 105 people. The menu........     bruschetta with roasted
eggplant and tomatoes,pine nuts and basil with parmesan shavings

The Road through Kansas City, Part 4
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ChefTalk on 06/25/2009
 
After seven years of living this cook’s life as a teacher, I have come to
recognize opportune moments that are indelible, both for my students

The Road through Kansas City, Part 5
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ChefTalk on 06/25/2009
 
Anybody that has questions about the potential of our young people needs only to
witness the demonstration of sheer tenacity, unparalleled focus and
determination that

Lunch at Hot Doug's and dinner at The Publican
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ChefTalk on 07/14/2009
 
Well if anyone reads my blog you know I am die hard pork loving kind of guy. So
when my long time friend Nicholas George