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Posts by Mezzaluna

Hi Bluejeans cook-- thanks for the introduction. I think you'll get a kick out of the monthly food challenges we have here. This month it's rice; last month it was eggs. We take one ingredient and see how many interesting ways we can use it. The challenges are in the Food and Cooking forum. That's the closest thing we have to a competition here, and it's a lot of fun.   How did you get into cooking? Was there someone who inspired you? Did you discover food on your own...
Welcome to Chef Talk. We're happy you found us and hope you enjoy being part of this great community of chefs and food lovers. The mix here is different from any other place online, and it makes for unique and stimulating conversation. It's cool to be able to ask people from all over the world about their cuisines, ingredients and methods of cooking and to share yours with them. Our members cross generations, hail from all continents and have interests in about every kind...
Hm....   If it's hard cheese such as Parmesan or Grana, I'd pass the Microplane against the cheese. If it's soft cheese such as mozzarella or cheddar, I'd pass the cheese against the grater.   I have a Microplane box grater given to me as a gift some years ago. One panel of it, which has fairly small rasps, slides off the frame so it can be used as I do on hard cheeses. Very handy. Best of all, it can be cleaned in the dishwasher. 
My French is pretty rusty, but isn't "cremeux" an adjective form, i.e., "creamy" rather than a noun "a cream"?
Yes, it was. It was an older restaurant that's famous for its mofongo, as I recall. I wish I could remember the name of the place because I would return there the next time I'm in San Juan. The last time we were in town we went to a flamenco guitar show at the El San Juan Hotel. The lobby bar was beautiful I must say.
My grandmother was known for her cooking, both quality and quantity. It was old-fashioned Eastern European Jewish cooking mostly, but she picked up some recipes from the ladies in the little Iowa farm town where she lived as a young bride and mother. My mom learned from her mom but had more sophisticated tastes. She read the New York Times Sunday paper (it arrived in our Illinois home promptly each Tuesday) and eagerly looked for Craig Claiborne's latest recipe in the...
Thanks for the introduction, Stketcher! We're glad you've decided to dive in and take part.    My husband and I have been through San Juan a few times on our way to cruise ships and have spent a little time seeing the sights and sampling the food a bit. I had mofongo for the first time a few years ago and really enjoyed it. Whenever we're there I love to spend time in the grocery store browsing in the aisles to see what you have that we don't have, how the items might be...
Mauricio, your English is just fine! We have members from all over the world, so we don't expect everyone to speak English perfectly. Most native speakers don't. (I know because I am a teacher.  )    Where do you ask your questions? Because you are a home cook (as I am), you should post your questions in the General forums. The Professional forums only for those who are working in restaurants and other professional kitchens. Choose a forum that is best for your question....
Hello Rintemint and welcome to Chef Talk. You've come to the right place if you're looking for pointers from experienced people! A quick look at the professionals' forums will show you that. Use the search tool when you look for a particular topic and you'll be amazed at the huge number of hits that'll pop up. Well, when you consider we've been here over 14 years, maybe you wouldn't be so surprised.   The members are the real wealth of this community. They're from all...
Welcome Pat! Thank you for serving our country. My brother was in the Army (as were other relatives) so I know it's a sacrifice. I'm glad to hear you have a path in mind for yourself once you're done with your hitch. Chef Talk is a great way to do some exploration before you're ready to head off into the next phase of your life. Our members are from all over the world, all ages, all levels of experience and expertise in the culinary world, and also in many different fields...
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