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Posts by Mezzaluna

Hello Grande. Welcome to the community! Why not tell us a bit about your culinary self?   We hope you'll take a tour of the whole Chef Talk site as well as visiting the Chef Talk Facebook page and Pinterest board. The site itself is lots more than only the many discussion forums, too; don't miss the cooking articles, cookbook and equipment forums, photo galleries, and more. The search tool will help you sift through 14 years of content, whether it's recipes or interviews...
I just love to read that. You're fortunate to have found your niche so early and so close to home. Apparently you were a natural from the start. You're right about becoming a chef being tough to master. I'm a home cook and I rankle a bit when I see the title "chef" used by someone who is good at cooking for friends and family and is genuinely interested in food, but doesn't have the training to have earned that title. I've read a lot of history books but don't ever claim...
Welcome to Chef Talk, Shadrap. We're glad you found us. (How did you, by the way? I'm always curious.)   I'm sure you've seen the array of great discussion forums by now, but don't miss out on the cooking articles, cookbook and equipment reviews, photo galleries and more. There's also a Facebook page and a Pinterest board with some great tidbits to browse through as well.    How did you get into cooking? Are there dishes you enjoy making or ingredients you particularly...
I made tacos. I used Mrs. Dash's taco blend rather than the usual Penzeys taco seasoning blend because I'm trying to cut down on sodium. It was really pretty good, and I added just a pinch of Kosher salt to it. My husband thought it was a bit zestier than our usual, but I thought it was more flavorful, not just salty. He was actually tasting the seasonings, not just salt. I loaded mine with cilantro. Yum.
Hello CookingPro! Whether you're a home cook or already a professional working in the industry, this community is an excellent place to share and learn. As our tag line says, "A food lover's link to professional chefs": we treat both respectfully.   That said, our forums do have some guidelines: http://www.cheftalk.com/a/faq Everyone who joins must agree to them, so you've been asked to already.  Home cooks like me are free to read everywhere on the site to our heart's...
Hi Frankie! We're glad to have you with us. I wonder how it was that your path to Chef Talk took a while? Never mind, you're here now and can enjoy the place.   My brother was at Ft. Sam Houston briefly in the 60's and loved San Antonio. I hear it's a city one must visit at some point, so it's on my list. Our nephew will be going to U-Texas at Austin, so when we visit him that could be a good chance to make SA part of a tour a the state.   Our discussion forums are...
Ciao, Stasia! Welcome to Chef Talk. I'm a home cook too. I've also visited your beautiful city, Firenze some years ago.    We hope you will enjoy taking part in the discussions here. There are also cooking articles to read, reviews of cookbooks and equipment, and photo galleries to view. You can add photos of your own creations as well.   What are some of your favorite dishes to prepare? I loved shopping in the Mercato Centrale and looking at all the beautiful...
Welcome Fritz! That's an impressive collection. Yes, we play nice here. Not being knife-knowledgeable, I'm not familiar with "KKF" but I can attest to our civility here. If anybody plays rough we sic the moderators on them. I'm not the worst of the bunch, although I spent decades (professionally, mind you) among middle-schoolers. It's been helpful at times, I'll be frank.    If you've had some time to browse around you've probably seen the large array of forums. Home...
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?
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