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Posts by Mezzaluna

Yes, I'd make a stuffing as you describe. Bread crumbs might suffice if the amount is small. (In my home, leftover matzo would work if Passover had just ended!)    For the soup, I'm not sure in what form the onions are, but I'll guess they're in wedges or chunks. You could chop them into spoon-friendly dice as well as the kielbasa and any tomato pieces. Brown further if necessary for more flavor. Some potato pieces could also be diced and some pureed in the broth...
I vote for soup! That's my go-to solution. How about the basis for a stuffing for chicken breasts, fish or whatever?
Welcome! We're glad you found us and hope you enjoy being part of the community. Be sure to have a look at the FAQ page. Don't miss the cooking articles, cookbook and equipment reviews, photo galleries, etc. This is an excellent place to connect and revel in your love of food.   We hope to see you here often. Best regards, Mezzaluna
Hello BiscottiBaker! Welcome to Chef Talk. I'm a home cook too and have found this site and its members to be very helpful.    Starting a business when you're an at-home baker/cook can be daunting, even if you are passionate about what you are doing. I once thought I'd try and do that with a recipe of mine (I did succeed in selling my item in a deli for a brief period) but in the end the challenges of getting training, proper sanitation certifications, financing, etc....
Bienvenue, Jamie! We're glad you found us and know you'll enjoy being part of the community. I'm a home cook too and can attest to the huge improvement in my own cooking and baking since becoming a member here almost 14 years ago. It's wonderful how welcoming the other members are, professionals and home cooks alike.    The discussion forums are certainly a rich source of advice and ideas. Going back so far in time, you'll need to use the search tool to dig through it...
Hello Allseasons! Welcome to Chef Talk. What topics are of interest to you? What is your focus in the kitchen?   We hope you'll have a good look at the entire site; we're more than only the discussion forums, although they are scintillating! Check out the excellent cooking articles, the reviews of cookbooks and equipment, photo galleries, etc. We look forward to having you contribute your knowledge and observations to the mix here.   Welcome! Mezzaluna
Hello Peder J. and welcome! Thank you for your introduction here in the New Users forum. We look forward to your contributions in the other discussion forums of the site as well. Besides the discussions, don't miss the excellent cooking articles, reviews of cookbooks and cooking equipment (which is perhaps timely in your restaurant development), and other aspects of the offerings here.   Are you changing cuisines as well as decor? I know this time can be exciting and...
Thank you for introducing yourself, John. Good luck with your venture.    As EDG has mentioned and you can verify with a quick tour yourself, we have a lot to offer the professional chef and restaurateur here at Chef Talk: conversation and exchange with others in the business; ideas from those who've been at it for many years; insights from people who work in other aspects of the culinary world- even other physical parts of the world/globe. Finally, you can hear from...
Welcome, Akhil! Your fiance is lucky you found us because this site is an excellent one for home cooks like you and I to find recipes and assistance from professionals and from experienced home cooks. Chef Talk can help you widen your repertoire of dishes, improve your kitchen skills, learn more about ingredients and have fun talking about food from all over the world with other food-lovers.   Besides the many discussion forums, we have excellent cooking articles of...
Hi Drew! Welcome to Chef Talk, from one home cook to another.    I think you'd do well to make use of the search tool here, as your interests are varied. First, there are a good many threads on pizza-making, from dough techniques to flour choices to wood-fired ovens. Lots to peruse there.   Second, the Professional forums can give you some insights into what it takes to plan, start and run a professional operation, BUT: be aware that as people who aren't in the...
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