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Posts by Mezzaluna

Hi Pickled Ginger- Your intro tickled my funny bone. I'm a die-hard hollandaise fan myself (butter is, to me, a food group) and also have a fondness for kitchen tools. I think I have seven small whisks, and I'm a home cook.   You don't say at what point you are in your studies, but I hope you spend some time in the Culinary Students forum reading the current posts but also doing some searches for earlier posts as well. A lot of typical concerns and questions posed by...
Welcome Baboon! Your journey to the professional kitchen is a familiar one to many here. I'm sure you'll feel at home and will be an asset to the Chef Talk community. I have a hunch you'll enjoy the Monthly Cooking Challenges featured in the Food and Cooking general forum. Have a look and see if I'm right.    I see you've dived in to the discussion forums- Great! Be sure to visit the rest of the site, too: cooking articles, cookbook and equipment reviews, photo...
Hello J&L, and welcome. It looks as if you're already quite involved in the community. As I write this you already have 21 posts!   I hope you take some time to explore the entire site, including the cooking articles, cookbook and equipment reviews, etc. We are much more than "only" the discussion forums.    We hope you enjoy being part of the community and look forward to your contributions. I hope you're finding answers you need and are connecting with members you...
Hello Captains! Please don't think of yourself as "just" a home cook here. You may be surprised to learn that you know things others don't, and some of those others may be professional chefs. You may have learned things from your heritage or from your family that others may not know and that you take for granted, but that some may be delighted to learn. Trust me, after 15 years here I can say that honestly. My point is, don't be shy about participating.   The discussion...
Oh boy, here we go. Why does there have to be one way to pronounce this? Tomato, tomahto.... I grew up with "quemen" and also "baa'zil" for the herb from which pesto is made, not "bay'zil". That last is probably because we had Greek neighbors who gave us seeds from their home village and called it by its Greek name (vasiliko) with a soft a. Enjoy using it and don't worry about it.😊
I've used a thickener from King Arthur Flour which you mix with the sugar, but Chef Buba's method has worked for me as well. I think which thickener you choose depends on the the fruit, amount of juice and result you're going for.
Xtratrestrial, sounds like you have your hands full and love it!    If you've been hanging around here before, you know the virtues of the discussion forums. But have you taken a look at the cooking articles? There's a wealth of great information there, especially on the kinds of topics you want to become more adept with (flavors). Although this month's cooking challenge has to do with TV and movies dealing with food, earlier months have had fascinating discussions:...
Hi Matatatt, and welcome to Chef Talk. How about telling us a bit about yourself? I see you've dived into the discussion fray (the benedict you posted sounds yummy, BTW.)   Welcome, Mezzaluna     P.S.- Jerry Seinfeld's "hello" .gif can be embedded and visible if you use the little photo icon next to the smiley face. I left it undone so you can edit it yourself and see how easy it is. If you have 
Thanks for your intro, Attaboy. I think you'll find this is an excellent place to hang out for both your cooking and artistic muses. I'll direct you to the photo galleries where there are plenty of works of art. Granted, most are in the medium of edibles, but I think some have also posted in other media.    Besides the many and varied discussion forums, be sure to have a look at the cooking articles, cookbook and equipment reviews, special guest Q & As and more. When...
Feed Me Bubbe!   God rest her soul, she passed away in August, but she's a real, honest-to-goodness Jewish grandmother who demonstrates "modern" kosher cooking for her grandson and all of us.    
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