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Posts by Mezzaluna

@teamfat that's a beaut! What woods are used? Looks like maybe maple and walnut. That'll last forever.
Can you see me blushing??  
I was visiting my brothers recently and after a tour of Ford's Theater we jumped in a cab and went to the original U Street NW location of Ben's Chili Bowl in Washington, D.C. We're always looking for neighborhood places to eat in, to find good, local food to try. Of course we'd heard about President Obama dropping in there occasionally for a chili dog or bowl of chili, but the Ethiopian cab driver told us you won't often hear these days about it being Bill Cosby's...
Thanks for introducing yourself Teresa! I hope you find others here who can help you save time by streamlining and finding shortcuts that'll make your business even more efficient and profitable, and give you more time to spend here at Chef Talk.    When you do stop in, take a look at the cooking articles, cookbook and equipment reviews, photo galleries and other great features. We have more than the discussion forums, wonderful as they are. You never know what jewels...
imbny, welcome to Chef Talk. I'm moving your query to the general pastry and baking forum which is a better location for this type of discussion. We welcome you to return to the New User Introduction forum to give a brief introduction of yourself.    We hope you enjoy participating in the community.  Mezzaluna
@flipflopgirl "self" says to try working with the traditional butter and cream cheese dough and see how I like it. If I'm not happy, I'll try monkeying with the other one.
Hello Angela!    Have a look around the site and be sure to look at everything, because we're more than only discussion forums. By the way, until you're working in the industry, please think of the professional forums as "read only". Those of us who aren't pros (yet or ever, like me!) can read there all we like, but we do our posting in the general forums. Of course, you also have the student forum to hang out in.    What direction are you hoping to go in the culinary...
Justacook, I hope it's all up from here. Welcome back! Mezz
Welcome, Mona! We're glad you decided to join in the community and take part in the discussions. We look forward to your additions and hope you, too, gain some insights and have some fun as well.   I once spent over a month in Sweden and Denmark many years ago and adored the wonderful, fresh seafood. I know that's still part of the cuisine, but also that fresh, healthy dishes are now quite prevalent in the region. In my area of the U.S. (Wisconsin) we have many people...
Hi Cluelessbaker,   If you're truly "clueless", I recommend starting out by reading here. Browse through the Baking and Pastry general forum and see what topics grab your attention. If you're most in need of learning techniques (how to fold ingredients in a batter, for instance, or the best way to bake cheesecake without it cracking), look for threads that have those words in their titles. The search tool will help you locate those threads. Be sure to check how old the...
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