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Posts by Mezzaluna

Hello Melissa- thank you for your introduction. I see you have visited the culinary students forum already, and that will be a big help as you prepare for the adventure which awaits you.    You can also benefit from reading in the professional chefs' forums. However, until you are a pro yourself, you must consider them as "read only" and post in the students forum and general forum. Since the professionals visit all the forums, you'll hear from them there. Besides the...
This one looks good, @Koukouvagia  
Hey K-Girl! Good to "see" you. This nice Jewish girl will try and answer at least part of your question.   From the sound of it you're going to cook a boneless pork loin. If you're bound and determined to stuff it, I guess you really have to. But if you want to give roasting one more try, there's still a chance. If you buy one on the bone and buy the end of the loin that has more of the dark meat (sorry, I don't know the butcher's term for that portion), ask the butcher...
Hello Chef ASR, Good luck in your quest. As you are already in the profession, you are able to post in the professional forums here at Chef Talk and take advantage of the advice of your peers. I know we have a contingent of Canadians here who may be able to give you some good information. The community is international (although strongly North American, to be sure) so associating yourself here was a good move.   Best wishes for success in your...
Hi Amy! I see you're into fermentation as it relates to food. You'll find kindred spirits here, I'm sure. Use the search tool and you'll find threads devoted to kimchi, sauerkraut, various brews, etc., to say nothing of breads of all types! I foresee you having a long and pleasant relationship with this community.    As you peruse the discussion forums you'll note some of the forums are for the professionals. It's fine for us home cooks to read there (and it's great fun,...
Hello Martta! You're going to enjoy this community. I'm a home cook too and have found everyone, professionals and home cooks alike, to be very accommodating and helpful. There are few places (if any?) on the internet where home cooks can interact so freely with professional chefs as we can at Chef Talk.   You'll notice the discussion forums include some which are for professional chefs. We home cooks can read there (it's great fun to get an inside look behind the...
Hello Petit Fours and welcome!   I'm a home cook too and want you to know you'll learn a lot by participating and reading here. Both the professionals and the other home cooks are very good about answering cooking questions and helping you find answers, too.    As you look at the discussion forums you'll notice some of them are professional discussion forums. Everyone can read in those forums, but only the people who work in the food and restaurant industry should post...
Welcome mdcpool! I've never heard of someone growing stevia at home but we have a good many gardeners here; others may want to learn how you did it.   I'm a home cook myself and have found the CT community to be helpful and respectful of what I know and great about teaching me. I knew little about baking when I came here and now I bake quite a lot and do pretty well with it. Others have learned some things from me about my family's dishes, so it's all good. Along the way...
Hi Pickled Ginger- Your intro tickled my funny bone. I'm a die-hard hollandaise fan myself (butter is, to me, a food group) and also have a fondness for kitchen tools. I think I have seven small whisks, and I'm a home cook.   You don't say at what point you are in your studies, but I hope you spend some time in the Culinary Students forum reading the current posts but also doing some searches for earlier posts as well. A lot of typical concerns and questions posed by...
Welcome Baboon! Your journey to the professional kitchen is a familiar one to many here. I'm sure you'll feel at home and will be an asset to the Chef Talk community. I have a hunch you'll enjoy the Monthly Cooking Challenges featured in the Food and Cooking general forum. Have a look and see if I'm right.    I see you've dived in to the discussion forums- Great! Be sure to visit the rest of the site, too: cooking articles, cookbook and equipment reviews, photo...
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