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Posts by Mezzaluna

Let me add my welcome. Our nephew just moved to Austin (yesterday, in fact) to attend U-T there. So now we have a budding Texan in our family once again. My brother was at Fort Sam Houston for pharmacy training during the Vietnam War. He loved San Antonio.    Of course, I have some awesome baker friends in Dallas. 
Dried horseradish? It can be fibrous and wood-like.
Wouldn't bread flour have too much protein for such a tender dough? I always think of bread flour as having too much gluten for tender baked goods like cake and pastry. But I'm not well-schooled in such things.   I've not made kolaches before, but the ones I've encountered didn't have a yeast-type dough; it was more of a pastry-type dough similar to what you'd use for rugelach. I use all-purpose flour for my rugelach (see my avatar for these little treats; they're also...
G'day AussieCook! Thank you for introducing yourself. Your broad experience is a most welcome addition to our community and underscores once again my belief that the wealth of this site is its members.   We're an eclectic lot: international, all ages, all experience levels, professional and home cooks. The mix makes for some very interesting discussions and unexpected learning opportunities too. As a home cook I've been privileged to learn from the pros here, but they've...
Thank you for introducing yourself, Tony. You'll find a strong cadre of chefs here to exchange ideas with and to just shoot the breeze with.    Besides the many discussion forums we have a good many excellent cooking articles, cookbook and equipment reviews, photo galleries and other resources here. The search tool will help you wade through it all, as we've been here 14 years; there's a lot of stuff here! The members are the wealth of CT, in my opinion. We hail from all...
Hello Roberta, and welcome to Chef Talk. I'm a bit confused by your tag though: are you a personal chef working in people's homes or a person who cooks in her own home (as I do)? It does make a bit of a difference, as those of us who are non-professionals don't have access to the professionals' forums here except to read them- not for posting.   In any case, we're glad you're here and hope you enjoy being part of the community. The site includes much more than only...
Welcome to Chef Talk, JsPlaffy! I hope you get the response you desire in the baking and pastry forum. Bruleeing sugar can be tricky if you're going to avoid bitterness or, worse yet, a call from the fire department.    I'm a home cook myself and have found the professionals here to be very helpful. The professionals' forums are "read only" for us home cooks, but we can post our questions for everyone (pros included) in the general forums and they'll get the respect and...
We're glad you decided to "jump into the batter", Lisacay! We're delighted to hear Chef Talk has been a help to you in your work and hope you will pay it forward (when time permits) by participating in discussions and answering others' questions when you can.    If you've been hanging out here for some time, you know about the excellent cooking articles, and that we're much more than only a bunch of discussion forums. There are also reviews of equipment and cookbooks as...
Hello Saucybroad and welcome to Chef Talk. I bet you'll like it here a lot too! If you've had a chance to look around a bit you know we're different from other sites: no flaming, no unnecessary roughness, just lots of good talk about food, cooking and all things related. One very different thing is that we're also home to some eager (and, I must say) competent home cooks. Okay, I meant myself just now  but we've learned time and again pros can learn a lot from home cooks....
Beautiful country, Herefordshire. I haven't been there for some years but it's on my list to return- this time with my husband in tow.    Good luck to you, @Rachael1989, in your new position. Are there dishes or products you feature as regional specialties or those of your own?
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