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Posts by Mezzaluna

Welcome to Chef Talk, Luis. You've posted this in the New User Introductions forum. It's a good discussion but I'm moving it to a better forum where it'll attract a wider audience.   We invite you to return to the New Users forum to write a short introduction of yourself, a little about how you got into food and cooking, etc. We'd love to hear your story.   Good luck to you! Best regards, Mezzaluna
Hello Shyshy! I'd like to welcome you to our community. I'm a home cook as well and admire your initiative in taking on the cooking task for the family. It's difficult enough to cook daily for one's own; to anticipate what others will enjoy can be a big task. Now that you've found us, you'll have a huge contingent of home cooks and professionals from whom you can get ideas and also with whom you can bounce some around. ' The site has a good many discussion forums. Please...
Welcome, Ryuuk. You're in good company as a great many of us lean to the sweet side.    I see you're a food writer. Without being too specific about publications, what sort of writing do you do? Do you write on line, in print or for other media? You'll especially want to check out our cooking articles here. Our members write most of them. Most are chefs, some are food-lovers with other areas of expertise.    Besides the many discussion forums and the cooking articles,...
Chris, you got me thinking of rillettes. But if the bacon was too, too smoky (I'm thinking of Neuske's, for instance), it might overpower the meat unless you blend it with rendered poultry fat. Rillettes du porc or du canard with fresh-baked baguette are among my foods I'd want if stranded on a deserted island.     Pastry for a savory pie or tart?   A bit tangential to this, but I seem to recall the an army long ago used pork fat to keep weapons and amunition from...
For now, you can't beat fresh, out-of-hand cherries! I like the Royal Anne cherries too, but they're very fragile and bruise so easily. They're very expensive, but what a treat.
I love to roast them briefly (enough for a bit of char) over an open flame (I have a gas stove) if it's not possible to put them on my grill, then cut them off the cob and make a salad similar to one I read in a Sara Moulton cookbook. Summer Corn Salad, I think it was called.   I dice ripe tomatoes, sweet red onion, bell peppers (I dislike them but include them for others), English cucumbers (peel and all), diced carrots and celery. If I need it to be heartier I add...
G'day! Let me add my welcome. We're happy you found us as well. Best wishes for success in your new endeavor.   My husband and I will be visiting Brisbane (briefly) as part of a cruise next February. I don't know where in Queensland you reside, but that's the only landfall we'll make in that state and we're looking forward to it. I have a Facebook friend who lives in the Gold Coast area, and the photos from there show heavenly vistas.   Like K-girl, I'm eager to know...
Welcome Chris! It sounds like you've been looking around the site. I'm glad you're interested in the monthly challenges; those can be awesome and lots of fun. It's amazing what people come up with.   We'll look forward to your participation in the forums, your photo gallery and perhaps in time, some submissions for cooking articles. Nearly all of those are written by Chef Talk members. As outstanding as all those features are, the wealth of this community is in its...
May he rest in blessed peace, and may his family and dear ones be comforted having known his goodness.
@Mike9, anything with rillettes is heaven to me! Lucky you. Now you've got me thinking about making some myself, which I haven't done in ages. 
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