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Posts by Mezzaluna

Hello Annemarie! Welcome to Chef Talk. What kind of establishment are you working in at present? Does it give you a chance to stretch your wings and try as many of your culinary chops as possible? Where do you see yourself "flying" next?   We hope you'll take some time to have a look round the whole site. We have more than the discussion forums, as engaging as they are: cooking articles, cookbook reviews, reviews of cooking equipment and photo galleries all await you....
Good luck with your interview! Maybe you'll need to change your name here.  (We can help you with that.)    Perhaps you can share your culinary story with us, tell us a bit about how you got your start with cooking, who inspired you, etc.
I was getting in the mood to make some fesenjan, maybe with turkey. I saw some beautiful pomegranates in the store that gave me the idea. There are plenty of walnuts out there too. Mmm... 
Hi Mark! I'm a home cook too. Chef Talk is a wonderful resource for learning more, but what's unusual about it is that your knowledge will be validated here too. If you've learned to make a great dish yourself or from another home cook, share it here. We tend to think our own homemade products can't be as good as a professionals, but that's not necessarily so. And the pros here are willing to listen and try our recipes. In the 15 or so years I've been here it's happened to...
Thanks for the introduction, Kid D. Your background is quite far-ranging. Our membership is international here, so it's possible for you to discuss some of your experiences in the Japanese kitchen with a member from, say Tokyo; your pasta technique with one from Umbria or Chianti; and so on. The members are the wealth of this site! It sounds like we just got a bit richer.    Besides the discussion forums, don't miss the many cooking articles, cookbook and equipment...
Thanks for the introduction, Jason. We're glad you found us and I think you'll enjoy the discussions here. Our founder, @Nicko, has made his own bacon as well as other charcuterie, and others have too. If you use the search tool you can dig up some of those discussions. (I should mention that if the dates on them are pretty old, it may be a good idea to start a new thread if they're of date. Sometimes people move on, etc. so a fresh thread may make more sense that...
Hello Sheila and welcome to the community.   Since most of your post deals with professional issues, I'm going to move it to a better forum where it will get the notice it needs to get the best answer. Good luck with this difficulty.   If you'd like to return to the Introductions forum and tell us more about how you got into cooking, who may have inspired you and so forth, we'd love to hear your story!    Warm regards, Mezzaluna
Thank you for the introduction, Elizabeth. You'll be very happy with the contacts you make here, as I'm certain you'll find people who are able to answer your questions and inspire you to find new ways to amp up your establishment. Since our membership reaches far beyond North America, you'll be pleased to know we have a strong contingent of Italians among our ranks who may be able to strengthen your menus in the ways you want to. Some are professional chefs, others are...
Hi cipolla, we're glad to have you too. I see you've already jumped in and are getting comfortable. We look forward to your participation and hope you enjoy being part of the community.   Perhaps you can tell us a bit about your establishment. Is there an interesting story behind how or why you got into cooking? I've heard some fascinating ones over the years.    You might find the current month's challenge, Rice, a great way to have some fun and get acquainted with...
Oh, Pete no!!!! I'm devastated.... oy, gevalt.  In my family, it was my grandfather who was in charge of putting up the pickles, according to my mom (who taught me the recipe). Pickling cukes whole or cut to fit the jar; kosher salt; pickling spice with the chilis fished out (no heat for my little Russian baubie!), several garlic cloves and plenty of stalks and tops of fresh dill,  cold water, another hit of kosher salt and one pea-sized chunk of alum at the end. Top off...
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