Posts by theprivatechef

When you take the exact same strain of a plant and grow it in two different ways, its chemical and genetic makeup remain the same. One may be larger than the other if one growing method was more efficient, but its fundamental makeup...

Dear KWilkinson, If you read through the other posts refuting my claims (which is what is so enjoyable and educational about this site) most of them are done in a respectable fashion. Take Heirloom for example. He disagrees often and...

Any kind, chocolate, white chocolate. I've never worked professionally in pastry. Is it okay to post there?Thanks,The Private Chef

Hello out there in Cheftalk land,It seems every time a make a mousse, it always comes out loose no matter what recipe I use. I have know idea how anyone makes a mousse that can actually hold-up in between the layers of a cake. Can...

You folks really are great! I am so glad I discovered Chef Talk.The Private Chef

Wow!,I really created a fire storm. Didn't mean too, but it sure is fun. Really gets the brain moving. I could read these rebutals all day but I feel I should interject something since I started this. First, in regards to...

Hello my friend,Tried your dough the other day it was great. However it still isn't exactly what I am looking for. But some of your techniques I'm going to incorporate in the dough I make and I'm sure I will attain the results I am...

Thanks for that. I just bought some. Wish me luck!The Private Chef

Thanks Terry!I can't wait to try this. I'm going to fire-up the pizza oven tomorrow! I'll let you know how it turns out. I've been in the food business for 30 years and pizza has become my passion. It always amazes me that 4 simple...

Hello all,Hope you can help. I have a wood-fired pizza oven in my back yard in Los Angeles. Growing up in New Jersey I have a passion for pizza. I have probably made 1000 pizzas over the years and I just can't seem to get the crust to my...