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10-21-2005, 05:39 PM
|  | Registered User | | Join Date: Sep 2005 Location: Long Island New York
Posts: 20
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Zucchini saut'eed with mint yum
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CIAO |
10-21-2005, 08:19 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,860
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after Y comes A....oh my, guess all those years of teaching others the alphabet did not affect my memory.
So are we on B now? |
10-23-2005, 07:08 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2005 Location: suburbs of Chicago, IL
Posts: 106
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Brioche Bread Pudding - chocolate, banana, walnut ... what a great way to use stale breads |
10-23-2005, 10:44 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
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C... cholent- the hearty, long-cooking bean and beef stew
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***It is better to ask forgiveness than beg permission.*** |
10-24-2005, 09:14 AM
|  | Registered User | | Join Date: Mar 2005 Location: Colorful Southern Colorado
Posts: 131
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D - Danish blue cheese
MMmmmm......
__________________ Is there such a thing as Queen
of the Grill? Why do men only
get a royal title over the
barbeque? I should be queen.
Girls like to play with fire too.  |
10-24-2005, 09:55 AM
|  | Registered User | | Join Date: Jul 2005
Posts: 33
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E- enoki mushrooms
try them raw in a salad, pureed into a vinaigrette or emulsified dressing. |
10-25-2005, 03:08 PM
| | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,860
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foie gras......last week I had searred foie on warm broiche buns with a shmeer of cherry mustard....oh man.....could have had a six pack. |
10-25-2005, 09:08 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2005 Location: suburbs of Chicago, IL
Posts: 106
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G = Gruyere cheese ... a great Swiss without those annoying holes  |
10-25-2005, 09:19 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,451
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Horseradish! A nice fresh chunk of it mmm...mmm...good! Clears out the sinuses ya know! |
10-26-2005, 07:35 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jan 2005 Location: Madison, WI
Posts: 86
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Ice cream or Iscatoner Slippers - how did they get in there?
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"A brave man likes to feel the rain on his face." "Yeah, but a wise man knows when to get in out of the rain." |
10-26-2005, 08:04 AM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: May 2005 Location: Satellite Beach, Fl
Posts: 181
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Jalapenos, breakfast of champions!
Tony |
10-27-2005, 09:01 PM
|  | Registered User | | Join Date: Oct 2005 Location: baltimore
Posts: 20
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kool-aide. ive got several packets of kool-aide. the kind that makes your mouth feel cold. id hate to find out what they have to add to get it to do that. it cant possibly be good for you. sorry, the only thing in my kitchen that starts with a k... |
10-28-2005, 07:01 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 9,232
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Licorice- the black variety; no salt, please.
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***It is better to ask forgiveness than beg permission.*** |
10-29-2005, 07:46 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Nov 2001 Location: new england
Posts: 497
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mustard. a few open jars. stone ground to gulden's spicy brown. |
11-02-2005, 03:34 PM
|  | Registered User | | Join Date: Nov 2004 Location: West Michigan
Posts: 23
| |  N is for
Neufchatel, I find no end of uses for this ingredient (doesn't work in chowder though :-) | | |
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