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Posts by Ishbel

Hello and welcome! Our membership is spread around the globe and all levels of cooking skills, so lots to read here. Feel free to join in on any thread you find interesting, or start your own in the relevant forum, apart from the three Professions-only fora which are read-only for those of us not working in a culinary trade. The reviews, articles and photography all give inspiration to the home cooks like us! I knew a couple of very wealthy Bahrainis, many years ago in...
Welcome! Our membership is from around the globe (I'm Scots) and all levels of culinary ability from those just starting out to masterchefs! Feel free to join in on threads or start your own in the relevant forum. Please note that the three Professionals-Only are read only for those of us that are not employed in a culinary trade. The articles, reviews and photographs are all well worth spending time to view. Perhaps you should look at the culinary students forum,...
I always use lard for Cornish pasties. There's a place in St Mawes, Cornwall that sells pasties made by various women in the village. No two are the same, but all made to a traditional Cornish family recipe.
Hello, Bill and welcome to Cheftalk. our membership is from around the globe and all levels of culinary expertise, from those who can't boil an egg to masterchefs! Many of us are enthusiastic home cooks... I'm one of that band. We do have some vegetarian members here, too! There are three professionals-only fora, which are read only for those of us not working in a culinary trade. Feel free to join in on discussions on other fora, or start your own in the relevant...
Nicko Here's a site with a traditional Cornish pasty (locals prounce as pahhhstees!) recipe. Traditionally, pasties are crimped/plaited on the side although many commercially baked pasties baked outside the Duchy of Cornwall atre crimped on the top! http://www.cornishpastyassociation.co.uk/wp-content/uploads/2013/02/recipe.pdf ETA I believe Cornish miners who emigrated to the USA took the tradition of pasties with them. I can't quite recall where but Michigan or Maine...
Welcome to Cheftalk! Our membership is from around the globe and all levels of culinary ability. There are Professionals-only fora and. Culinary students' area. A number of students either attend schools in France, or will attend in the future. If you have any questions, you may get some assistance in there. The photographs, reviews and articles are worth a look-see, too.
Hello and welcome from another home cook! All our members are valued equally, so feel free to join in on threads you find interesting, or start your own in the relevant forum. There is a Professionals-only area, which are read-only for those not in a culinary trade, but the do make interesting reading! Please do make time to check out the articles, reviews and photographs, they are a source of inspiration!
Hello and welcome to Cheftalk. You can ask questions in the professionals-only fora or in any relevant forum. The professional areas are read only for those members who are not employed in a culinary trade. The articles, reviews and photographs are worth spending time to view, too. You could also do a search using the bar at the top to see if your question has been posed before!
Welcome to Cheftalk! We have members from around the globe and all levels of culinary ability. Feel free to join in on threads you find interesting, or start your own in the relevant forum. Please note that there are a few Professionals-only fora, which are read-only for those of us who do not work in culinary trades. The articles, photographs and reviews here are all worth spending time to view.
I am a culture buff.
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