ChefTalk.com - Food & Cooking - Recent Changeshttp://www.cheftalk.com/livefeed.rssTrack the most recent changes to the cheftalk.com community with this feedenHuddler 0.1Wed, 23 Apr 2014 14:31:07 +0000Newbie to the forumhttp://www.cheftalk.com/t/80473/newbie-to-the-forum "Hii everyone- This is my first time on the forum and I'm looking forward to interacting..."threadTue, 22 Apr 2014 12:49:46 +0000Lady BerkshireTue, 22 Apr 2014 12:49:46 +0000#1119893Finished school + new jobshttp://www.cheftalk.com/t/80464/finished-school-new-jobs "so officially completed my 1 year professional culinary and pastry program (graduation..."threadTue, 22 Apr 2014 02:49:22 +0000MissyDTue, 22 Apr 2014 02:49:22 +0000#1119776Reheating Prime Rib Question, Pleasehttp://www.cheftalk.com/t/80462/reheating-prime-rib-question-please "Hello, all.    Do you folks have a good way of reheating cooked (rare) prime rib..."threadTue, 22 Apr 2014 02:21:42 +0000RaibeauxTue, 22 Apr 2014 02:21:42 +0000#1119759Eggs benediction for a crowdhttp://www.cheftalk.com/t/80458/eggs-benediction-for-a-crowd "Hi I'm a chef working in a retirement home I cook only dinners, the thing is I have a..."threadMon, 21 Apr 2014 21:08:13 +0000TiguelicMon, 21 Apr 2014 21:08:13 +0000#1119648Left over quichehttp://www.cheftalk.com/t/80454/left-over-quiche "Made more quiche for brunch than was eaten. Can it be frozen? Help please, thanks."threadMon, 21 Apr 2014 10:50:07 +0000bubbamomMon, 21 Apr 2014 10:50:07 +0000#1119485Vegetarian Prawn Crackershttp://www.cheftalk.com/t/80447/vegetarian-prawn-crackers "Hello, I'm trying to create vegetarian style prawn crackers by replacing prawns for..."threadMon, 21 Apr 2014 02:54:51 +0000leeudonMon, 21 Apr 2014 02:54:51 +0000#1119412zabaglione deflated overnight in refrigeratorhttp://www.cheftalk.com/t/80442/zabaglione-deflated-overnight-in-refrigerator "help - made traditional zabaglione and this time it deflated overnight in refrigerator-..."threadSun, 20 Apr 2014 12:42:48 +0000lindacooks1Sun, 20 Apr 2014 12:42:48 +0000#1119279Pot Roast cookinghttp://www.cheftalk.com/t/80437/pot-roast-cooking "I have a request for comfort-style PR with dried onion soup mix oven the top, and to..."threadSat, 19 Apr 2014 21:40:49 +0000Rick AlanSat, 19 Apr 2014 21:40:49 +0000#1119088Please help to correct menuhttp://www.cheftalk.com/t/80435/please-help-to-correct-menu "Hi,I finished translating menu for the restaurant I work in.Could you check for the..."threadSat, 19 Apr 2014 13:05:25 +0000PeppersteakSat, 19 Apr 2014 13:05:25 +0000#1119022What's cooking this weekend?http://www.cheftalk.com/t/80432/whats-cooking-this-weekend "We're having friends over Saturday for "Greek Easter" - roast leg of lamb, grilled..."threadFri, 18 Apr 2014 21:09:44 +0000Mike9Fri, 18 Apr 2014 21:09:44 +0000#1118896Aceto Balsamico Tradizionale (di Modena or di Reggio Emilia) comparisonhttp://www.cheftalk.com/t/80424/aceto-balsamico-tradizionale-di-modena-or-di-reggio-emilia-comparison "It's really hard to find any comparisons of different Aceto Balsamico Tradizionale..."threadFri, 18 Apr 2014 14:24:01 +0000distillFri, 18 Apr 2014 14:24:01 +0000#1118767Job as a cook in a group homehttp://www.cheftalk.com/t/80417/job-as-a-cook-in-a-group-home "Hello everyone, thanks for viewing my thread.   I recently picked up a 5 day position..."threadFri, 18 Apr 2014 01:47:04 +0000chefdezFri, 18 Apr 2014 01:47:04 +0000#1118648cooking beef pattieshttp://www.cheftalk.com/t/80403/cooking-beef-patties "hi guys! I'm just wondering what is the best cooking time and teperature on an electric..."threadThu, 17 Apr 2014 03:41:00 +0000sistamindyThu, 17 Apr 2014 03:41:00 +0000#1118327Help with cateringhttp://www.cheftalk.com/t/80400/help-with-catering "We are about to do our first catering as a new company, and we need a bit of advice..."threadWed, 16 Apr 2014 22:03:29 +0000DanWillWed, 16 Apr 2014 22:03:29 +0000#1118163Burning canola oil on stainless steel cookwarehttp://www.cheftalk.com/t/80389/burning-canola-oil-on-stainless-steel-cookware "A little background: I consider myself to be an extremely neophyte chef. I can cook..."threadTue, 15 Apr 2014 16:24:36 +0000neochefTue, 15 Apr 2014 16:24:36 +0000#1117601Roasting a Chicken - juices in the cavityhttp://www.cheftalk.com/t/80374/roasting-a-chicken-juices-in-the-cavity "One thing I never did in the pro kitchen when roasting chicken was to dump the juices..."threadMon, 14 Apr 2014 23:10:40 +0000kuanMon, 14 Apr 2014 23:10:40 +0000#1117323Use of negative space in platinghttp://www.cheftalk.com/t/80359/use-of-negative-space-in-plating "I would love it we shared pictures of plated food making use of negative..."threadMon, 14 Apr 2014 01:17:02 +0000French FriesMon, 14 Apr 2014 01:17:02 +0000#1116979Sunday lunches for beginner cooks : Beef Stroganoffhttp://www.cheftalk.com/t/80352/sunday-lunches-for-beginner-cooks-beef-stroganoff "A weekly blog with recipes thought for those who are taking their first steps in the..."threadSun, 13 Apr 2014 18:55:29 +0000JudithM79Sun, 13 Apr 2014 18:55:29 +0000#1116862What Is The Food Scene Like In Your Town?http://www.cheftalk.com/t/80351/what-is-the-food-scene-like-in-your-town "I SO miss Hawaii.  There is such a FANTASTIC food..."threadSun, 13 Apr 2014 15:27:23 +0000kaneohegirlinazSun, 13 Apr 2014 15:27:23 +0000#1116724Garlic baconhttp://www.cheftalk.com/t/80341/garlic-bacon "   Just checked the firmness of this garlic bacon slab.  I'll be firing up the smoker..."threadSat, 12 Apr 2014 00:56:16 +0000teamfatSat, 12 Apr 2014 00:56:16 +0000#1116280Slow Roasted Salmon with Spicy Asian Glaze on Coconut Ricehttp://www.cheftalk.com/t/80339/slow-roasted-salmon-with-spicy-asian-glaze-on-coconut-rice ""threadFri, 11 Apr 2014 21:38:40 +0000AZFoodieFri, 11 Apr 2014 21:38:40 +0000#1116232Potato saladhttp://www.cheftalk.com/t/80332/potato-salad "Hello friends, I'm going to make a potato salad for my Greek Easter party.  Normally I..."threadFri, 11 Apr 2014 14:49:04 +0000KoukouvagiaFri, 11 Apr 2014 14:49:04 +0000#1116067whole vs chopped dateshttp://www.cheftalk.com/t/80331/whole-vs-chopped-dates "I've bought whole pitted dates numerous times and noticed they are harder and shiny..."threadFri, 11 Apr 2014 14:47:57 +0000mtulliusFri, 11 Apr 2014 14:47:57 +0000#1116066help with buffet for 75http://www.cheftalk.com/t/80330/help-with-buffet-for-75 "Hi, I am planning a buffet for 75. I want to make sure I have enough food. Below is..."threadFri, 11 Apr 2014 14:38:37 +0000jackie949Fri, 11 Apr 2014 14:38:37 +0000#1116058Ramps (Wild Leeks)http://www.cheftalk.com/t/80323/ramps-wild-leeks "It's finally Spring up here in Wisconsin (and it's about time-we broke a record this..."threadThu, 10 Apr 2014 20:55:21 +0000PeteThu, 10 Apr 2014 20:55:21 +0000#1115870Does blue cheese make your other cheese moldy?http://www.cheftalk.com/t/80320/does-blue-cheese-make-your-other-cheese-moldy "I found out that an old friend went and became a cheesemaker in Vermont.  He was..."threadThu, 10 Apr 2014 13:01:23 +0000kuanThu, 10 Apr 2014 13:01:23 +0000#1115792Sour cream + vinegarhttp://www.cheftalk.com/t/80313/sour-cream-vinegar "What will happen? I want to ake a sort of tartar sauce but using only sour cream and no..."threadWed, 09 Apr 2014 20:44:50 +0000ThebelovedWed, 09 Apr 2014 20:44:50 +0000#1115518Question on Chermoula - with a twisthttp://www.cheftalk.com/t/80305/question-on-chermoula-with-a-twist "I've made chermoula previously and used it with seafood.  Cilantro, parsley, paprika,..."threadWed, 09 Apr 2014 00:27:20 +0000AZFoodieWed, 09 Apr 2014 00:27:20 +0000#1115130Italian pasta sauce ideashttp://www.cheftalk.com/t/80304/italian-pasta-sauce-ideas "I work in a medium sized cafe. Once a week out of my station I do a interactive type..."threadWed, 09 Apr 2014 00:09:54 +0000pineapplesticksWed, 09 Apr 2014 00:09:54 +0000#1115125What are some typical Catalonian dishes?http://www.cheftalk.com/t/80301/what-are-some-typical-catalonian-dishes "What are some typical Catalonian dishes? "threadTue, 08 Apr 2014 18:45:01 +0000abefromanTue, 08 Apr 2014 18:45:01 +0000#1115004Cooking radisheshttp://www.cheftalk.com/t/80292/cooking-radishes "Tonight I cooked radishes for the first time. I love doing something for the first..."threadTue, 08 Apr 2014 04:51:14 +0000French FriesTue, 08 Apr 2014 04:51:14 +0000#1114827Dry beans: soaking vs brining? http://www.cheftalk.com/t/80286/dry-beans-soaking-vs-brining "When soaking beans overnight, do you use only water, or do you make a brine with water,..."threadMon, 07 Apr 2014 22:08:33 +0000French FriesMon, 07 Apr 2014 22:08:33 +0000#1114663Wild duck breast proscuitto : too dry/leathery.http://www.cheftalk.com/t/80285/wild-duck-breast-proscuitto-too-dry-leathery "I did a batch of wild duck breasts for "Hoppy Hour" Friday night at the local home-brew..."threadMon, 07 Apr 2014 18:23:07 +0000SandSquidMon, 07 Apr 2014 18:23:07 +0000#1114612Hit a wall!! Happy hour ideas!http://www.cheftalk.com/t/80282/hit-a-wall-happy-hour-ideas "Hello Everyone!   I opened a restaurant last July, things are going well. We just got..."threadMon, 07 Apr 2014 17:49:22 +0000Midori104Mon, 07 Apr 2014 17:49:22 +0000#1114588Repurposing a dishhttp://www.cheftalk.com/t/80281/repurposing-a-dish "My hubby was king enough to make dinner last night since I've been working late on..."threadMon, 07 Apr 2014 17:49:11 +0000KoukouvagiaMon, 07 Apr 2014 17:49:11 +0000#1114587Sous vide food truckhttp://www.cheftalk.com/t/80280/sous-vide-food-truck "Hello everyone let's talk sous vide street food. As my username denotes, I'm in the..."threadMon, 07 Apr 2014 15:37:02 +0000SousvideTruckMon, 07 Apr 2014 15:37:02 +0000#1114516citric acid in hard candy makes it burnhttp://www.cheftalk.com/t/80275/citric-acid-in-hard-candy-makes-it-burn "I'm making hard candy; (about 2  cups of sugar) after the sugar reaches 300 degrees I..."threadMon, 07 Apr 2014 04:27:05 +0000westrockMon, 07 Apr 2014 04:27:05 +0000#1114399Best way to substitute/replace builloun cubeshttp://www.cheftalk.com/t/80267/best-way-to-substitute-replace-builloun-cubes "From what I can tell, these things are not healthy. And the salt itself is not the..."threadSat, 05 Apr 2014 20:45:20 +0000ThebelovedSat, 05 Apr 2014 20:45:20 +0000#1113857Measuring?http://www.cheftalk.com/t/80266/measuring "So I'm watching this cooking video and the chef is going to sweat some onion.  He very..."threadSat, 05 Apr 2014 18:16:21 +0000teamfatSat, 05 Apr 2014 18:16:21 +0000#1113806My version of gai yang - Thai BBQ Chicken....http://www.cheftalk.com/t/80262/my-version-of-gai-yang-thai-bbq-chicken ".....except mine was roasted.  A little scorched, but tasty and very moist..."threadSat, 05 Apr 2014 00:33:07 +0000AZFoodieSat, 05 Apr 2014 00:33:07 +0000#1113635The best thing I ever made ??http://www.cheftalk.com/t/80256/the-best-thing-i-ever-made "Why???? <a href="http://www.ulive.com/video/breakfast-pancake-lasagna" target="_blank">http://www.ulive.com/video/breakfast-pancake-lasagna</a>"threadFri, 04 Apr 2014 18:33:39 +0000KoukouvagiaFri, 04 Apr 2014 18:33:39 +0000#1113552And the Most Popular Cooking Challenge Is......http://www.cheftalk.com/t/80231/and-the-most-popular-cooking-challenge-is "The cooking challenges are just so much fun and even more fun when you participate. I..."threadFri, 04 Apr 2014 03:24:18 +0000NickoFri, 04 Apr 2014 03:24:18 +0000#1113367LoAnn oilshttp://www.cheftalk.com/t/80225/loann-oils "I bought some LorAnn  flavouring oils for flavouring fondant for my home made..."threadThu, 03 Apr 2014 19:06:22 +0000SylviaMThu, 03 Apr 2014 19:06:22 +0000#1113172Help turning sauce into powder formhttp://www.cheftalk.com/t/80220/help-turning-sauce-into-powder-form "I have a chili pepper sauce that I'm trying to turn into a powder form. Right now, I'm..."threadThu, 03 Apr 2014 14:20:40 +0000mixiebugThu, 03 Apr 2014 14:20:40 +0000#1113074April 2014 Challenge - South Americahttp://www.cheftalk.com/t/80205/april-2014-challenge-south-america "Before introducing this new challenge, BIG THANKS to @JonPaul for the great bean..."threadTue, 01 Apr 2014 20:41:01 +0000French FriesTue, 01 Apr 2014 20:41:01 +0000#1112595Why so much heat for a few lousy peppers?http://www.cheftalk.com/t/80203/why-so-much-heat-for-a-few-lousy-peppers "I recently heard that some folks are steaming peppers after they have been roasted. ..."threadTue, 01 Apr 2014 18:22:56 +0000heymroscarTue, 01 Apr 2014 18:22:56 +0000#1112571freezing empanadillas uncooked or cookedhttp://www.cheftalk.com/t/80201/freezing-empanadillas-uncooked-or-cooked "I have some leftover stew that I want to use . I was hinking of making some form of..."threadTue, 01 Apr 2014 10:47:36 +0000butzyTue, 01 Apr 2014 10:47:36 +0000#1112513What it's like to be a Frozen Food Taster (LINK)http://www.cheftalk.com/t/80196/what-its-like-to-be-a-frozen-food-taster-link "It's just as horrifying as you expect it to be, but there are still surprises...."threadMon, 31 Mar 2014 19:58:48 +0000phatchMon, 31 Mar 2014 19:58:48 +0000#1112348Question on Cooking Technique for Cochinita Pibilhttp://www.cheftalk.com/t/80194/question-on-cooking-technique-for-cochinita-pibil "As my next experiment, I would like to try making cochinita pibil.  I'll make a citrusy..."threadMon, 31 Mar 2014 18:21:59 +0000AZFoodieMon, 31 Mar 2014 18:21:59 +0000#1112328Travelling with Creme Bruleehttp://www.cheftalk.com/t/80190/travelling-with-creme-brulee "Hi there,   I'm a big fan of dessert cooking, and one of my favorite dishes to..."threadMon, 31 Mar 2014 11:34:51 +0000logicalfantasyMon, 31 Mar 2014 11:34:51 +0000#1112223