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Posts by kaneohegirlinaz

I have never made cherry clafouti before, although I have a recipe from Bon Appetit that I've hung on to some time now. My understanding is that this dish is simular to a custard, so with that knowledge, is the center a bit too loose?
@Koukouvagia enjoy your family and please do keep those vacay photos coming, maybe as a seperate thread?
@MillionsKnives that is a gorgeous plant what does it smell/taste like?
@ChicagoTerry nice save!
  This is a great video, LOVE the food, and NO we don't eat weird stuff! *sniff* I miss Ranch 99 Market!
Aloha, Welcome to ChefTalk Chef Blue. Yup, I’d say that we are pretty friendly bunch.  It amazes me how generous the members are with their knowledge of all things food.  I was doing to same as you about three years ago, searching the `net for an answer to a cooking dilemma, and here I am.  I would have to say though I am a died-in-the-wool-foodie from way back before there was such a word, HA! Take a lookey-loo around; do keep in mind though, that the Pro forums are...
Aloha, welcome to Chef Talk Sunny.  300 cookbooks?  I’m excited to hear more about it. This is a fantastic, vibrant, eclectic community comprised of everything, INCLUDING the kitchen sink! Isn’t that just the way food has its power over all us?  It keeps drawing you in. Check the place out and if you have a question in regards to the site self, you can post those in the Feedback & Suggestion forum.  I might suggest the search bar at the top of the page since CT had been...
Aloha, Welcome to Chef Talk Alex. Wow, what a journey you've been on, thanks so much for sharing that with everyone. I hope that you will impart some of your knowledge in the Culinary Student forums, I’d be willing to beat that you have a lot to offer those kids. Take a lookey-loo around, which I’m sure that you already have, if you have questions in regards to the site itself, simply post them in the Feedback & Suggestion forum. We’re all here to share in all things...
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