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Posts by Mezzaluna

TeamConsomme, it's nice to have you with us. We have a good many members from the UK with us; our membership is truly world-wide. We hope you'll feel at home here and enjoy participating in the community.   Are you a professional in a culinary industry, or do you cook at home? Whichever you are, you'll find us welcoming to your questions and comments. You're invited to read all forums on the site, but the professionals' forums are reserved for their posting only. Those...
Welcome, ZeneliAnn! You'll find a good many kindred spirits here. I'm a home cook myself and enjoy putting food on the table to feed hearts and bellies. Your post brought to mind a sticker I have on my car from the people at Penzeys Spices: We also have a fair number of people interested in gluten-free cookery and baking. I am as well because I have friends who have celiac disease. In fact, today my goal is to find a good gluten-free recipe for rugelach dough.    Was...
Hello Azii and welcome! Your question about preservatives is better-asked in the Professional Baking Forum than here, where introductions are in order. I hope your peers can give you some good advice.   While the discussion forums are a rich place to meet others who share the passion and ideas, don't overlook the cooking articles, reviews of cookbooks and equipment, the photo galleries and more. The site is jam-packed, so the search tool will come in very handy. We have...
Welcome Chef Andrei! We are delighted to have you with us and hope you enjoy taking part in the discussions here. Your creativity will be a good addition to the site, and perhaps we can add to your creativity as well.   Besides the discussion forums we have cooking articles on many topics, reviews of cookbook and equipment, photo galleries and more. Please let us know if we can assist you with the site or anything else.    We look forward to hearing from you often and,...
Jessarae, we hope you will!    Welcome to the community. It's good to know you've already gotten valuable information so quickly and easily. The members really are the wealth of this site.   But we also have excellent cooking articles, cookbook and equipment reviews, photo galleries.... there's a ton of good stuff here! Take some time to browse around; use the search tool if you like. We have about 14 years' worth of discussions and content here, so searching is a good...
Ed, I have no clue who Sy Ginsberg is!   I do know the difference between kosher and kosher style. My reference was only to flavor. Of course, I'd much rather use an electric slicer! But we don't have one at our small temple and I'm not going to buy one myself. (I can't imagine the slashed fingers if we put one in our temple's do-it-yourself kitchen!!!  To say nothing of the poor clean-up job and attendant sanitation problems.) So if I end up doing this, I'll slice it by...
I agree! I sliced it while still hot, but the knife was really sharp and I was able to slice it very thinly. I have an electric sharpener because I have no training or skill with stones; I'm a home cook. 
I have a 7 pound flat cut. I'm going to simmer it 3 hours, let it rest 15 minutes (minimum), then slice it thinly. I have a granton edged slicing knife. I'll leave some unsliced and slice that when it's chilled, just for comparison. I have a FoodSaver so I'll vacuum some of it for the people who will need to taste it and decide if it could possibly be used, or if we have to spend twice the amount or more and buy it from a deli. Personally, I think it's pretty good. This is...
Somewhere on this site (remember, we're well into our 13th year!) there's a thread with links to horrendous 1950s and 60s cookbooks, with outrageous, sometimes sickening recipes made with the most highly-processed ingredients known to humankind. They're American publications, of course! If someone can come up with that thread or a link to the site that has those cookbooks, I'd love to laugh myself to tears once again! I think I provided some of the links myself. Just goes...
Welcome to Chef Talk! You'll find plenty of good information here, and plenty of people who've walked the same path and who can give you insights into the pitfalls and pleasures of this endeavor.   We have much more beyond the discussion forums, including excellent cooking articles and some superb photo galleries. The site has been running for over 13 years, so there's a great depth of information here; you'll want to make good use of the search tool to wend your way...
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