- 85th b'day celebration
- What kind of cheese is better for a cheese Fondue???
- heavy cream & manufacturing cream
- Gastrique (sp)?
- Sushi Salmon
- Sensual Food
- Oysters as a Main Course
- Reheating Prime Rib.
- The term confit and other mis-used words....
- Would chicken confit be pointless?
- Butter (salted vs unsalted)
- paella
- Freezing corn
- Another on reductions ....
- unfortunate fish allergy
- Reduction sauces
- Yucca Root
- Glue
- Meyer lemons
- Anybody here? Where did the moderators go?
- White Salmon
- roommate burnt my pot
- white truffle honey ideas please
- vanilla sugar?
- Storing eggs
- Emergency substitution!!!!
- flaming crepes
- "86"
- NY vs KC strip
- Welcome Chef Julie
- Soups
- OYSTERS
- Favorite cooking sites on the net?
- different breads
- frites
- mayonnaise out of cooked eggs?
- Sherry vinegar vs. balsamic vinegar.
- Should the only worms be bait......
- Caviar
- Oven Roasted vs. Sun Dried Tomatoes???
- Schooner Halibut
- Software (ie Mastercook)
- Is copper so good?
- Chat room
- HOW DID ICE CARVING ORIGINATE?
- "Degumming" a deep fryer
- what's a good 'starter' seafood
- How fresh is fresh?
- Frankenbeef
- Why does sugar caramalize?????
- Losing mussels.
- More bad fish???
- storing saffron
- Favorite ingredient?
- escolar
- How To Butter Popcorn w/o It Wilting?
- New Seafood Forum
- jicama
- Flavored Olive Oil
- Beefalo
- kitchen
- Lets explore a little more....
- Green Eggs
- Oxo Noxo good?
- Caper Leaves?
- Gnocchi maddness...
- roast pig
- snakes
- Francaise style of coating sauteed items?
- sweet and sour sauce
- Mushroom Duxelle
- Reasaurant Sanitation
- Alternative Beurre Blanc
- cybernox cooking pans
- Preparing rice
- apricots glacee
- how do I get my roux right?
- crumeskis, krameskis? A great appetiser that I cant find ref to
- picotta sauce info (sp?)
- picotta sauce (sp?)
- Chinese food and alcohol
- uses of onions
- shoes for cooks
- SAUCE'S FOR CHICKEN WINGS
- SAUCES FOR CHICKEN WINGS
- Kale a good garnish or a bad smell ?
- Gastronaut.... The future name of "Chef"???
- Cook's Dress
- Crabcake.
- Green tea icecream
- Tarragon substitute
- galettes
- Cook Books for Starters
- Cooking with Chestnuts
- IRON CHEF -the best TV show ever?
- looking for a good home smoker?
- soft shell crabs
- fuzzy logic rice cookers
- tapiocoa
- Jaimie Oliver is he the chef of the century
- Walnut oil for cutting boards?
- Freezing cheese
- Merlot & cassis
- Merlot & cassis
- ground beef that doesn't brown
- Looking for some advice from the pros
- Salmon: Wild vs. Farmed
- Happy Passover everyone!!!
- new things to do with lavendar
- Egg yolks left over?
- Nut oil shelf life?How long can you keep nut oils?
- How long does homemade butter last?
- Easter Weekend
- standing electric mixers
- Mexican cilantro
- Looking for some input.....
- Wok cooking
- Thickening Agents
- Souffles
- fruits & veggies
- Caviar
- Tapenade
- tiramisu
- escargots
- help !!!on potatoes!!!
- Butter vs. shortening
- convection ovens
- steak temps
- Any good uses for goat cheese?
- Juniper berries
- Leftover Pasta
- Freezing poultry
- Thickening vinegarette dressings
- GLYCERINE
- What new to do with fiddlehead ferns?
- What the heck is rendering?
- aspic
- New and fantastic buffet holiday menu ideas
- Souffles
- meatloaf
- meatloaf
- new restaurant in new york
- Pressure Cookers
- New menu idea...
- sauces
- Icelandic lobster tails
- purchasing a stainless steel oven for home
- shrimp
- Canned Broth
- grilling lobsters
- Moisture content in unsalted butter
- Opening a bottle of port
- New Menu Ideas
- Is Real Stock Commercially Available?
- seasonings
- Using Fresh Herbs
- tea as a cooking ingredient
- microwaving garlic
- The Valentines weekend
- cutting boards
- Core Competencies
- Red pepper jelly
- Jimaca
- QUAIL EGGS
- peppermint candy
- whats the best way to clean my hoods?
- looking for new products
- Getting a crusty bread
- Clear Ice Carving
- Clear Ice Carving
- Source for Lotus Leaves?
- Pizza dough
- WHIPING CREAM ??!! SOUR??!!
- Sweetbreads
- food science
- Slow cooking an inside round of beef
- Botarga (dried mullet roe)
- Confit of Pheasant?
- guacomole
- malted milk powder substitute?
- sour cream substitute?
- The term "savory"?
- ISO: Food processor/blender/juicer ISO: Food processor/blender/juicer
- Future of Organic Produce
- ISO: European vs American butter?
- Can't Find...
- fluid flux?
- Do chefs buy peeled garlic or is that a no no?
- Diable Sauce
- cooking disasters
- Christmas Gifts
- Difference between braising and a stew.
- moroccan cooking
- definition of term
- recipe conversions
- HELP...
- Rum Cake Modified for Kid Consumption
- Cookware
- Mini cheesecakes
- Goose Dinner
- storing crackers
- Q about yeast freshness....
- cornish hen
- Recipe Conversions
- Salmon
- Hello, I am your moderator
- caviar..?
- Avacado...Hot Peppers?
- Stumped on a Sauce
- Keeping recipes
- Chicago Chefs Wine Tasting Sponsored by ChefTalk
- Re-Defining the term CHEF!
- Venison, Pheasant, Quail...?
- Gas stoves
- risotto
- History of a chef
- Recipe Application for the Computer
- storing fresh ginger
- beschamel
- Portobello Mushrooms
- Pie
- Cream?!?
- Mashed Potatoes
- cinderella pumpkins
- Stuffed Tenderloin for 20
- STOCK
- Roast Duck in Balsamic Vinegar Sauce
- braising beef
- Mixed Grill
- turkey roast
- what we ordered in the seventies?
- help with video project
- Cream Filling
- food trends throughout the 20th century
- knives for specialty ham
- Culinary controversy
- mandoline
- Home made salad dressings
- butter
- who was looking for conut?
- Sitram Stainless Steel Cookware from France
- Cocoa Butter
- Translating a restaurant recipe
- day old bread
- Re-seasoning Cast Iron
- Compagnia del Montale Balsamic Vinegar
- Chicken Breast Florentine
- Sherry brown sauce
- Balsamic Vinager 50 years old
- Melt in your mouth Lobster