looking to travel the world and bring culinary knowledge to the front of civilization!! Starting in italy come april...if anyone has any must see spots i would love the help!!
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Me
post #2 of 3
11/29/11 at 7:35am
- Mezzaluna
-
- Cook At Home
- offline
- Joined 8/2000
- Location: Wisconsin USA
- Posts: 10,304
- Reviews: 3
- Select All Posts By This User
Hello Mattyice an welcome to Chef Talk. I hope you enjoy the site, which includes much beyond the discussion forums! We have 10+ years of great information here, and a good many members who've cooked in Italy- including our founder, Nicko. Do some searching here and see what you come up with from earlier conversations. We also had a member who had a sort of blog going about his time in Italy. I can't recall who it was, but I'm sure you'll find it and enjoy his thoughts.
Welcome!
Mezzaluna
post #3 of 3
11/29/11 at 2:32pm
Welcome Mattyice. :)
Return Home
Back to Forum: Welcome Forum
- Me
Currently, there are 216 Active Users
(8 Members and 208 Guests)
Recent Discussions
- › ***Dont forget about FIDO*** =) 18 minutes ago
- › Buying "good" steak knives 22 minutes ago
- › The Boardsmith boards 27 minutes ago
- › **FIVE INGREDIENT CAKE** pssst....no baking powder or baking soda =) 36 minutes ago
- › Biodegradable food packing PLA & Sugar Cane! 40 minutes ago
- › Chinese cleavers vs. Japanese cleavers 45 minutes ago
- › Hi-end Japanese Knives 48 minutes ago
- › Deconstructed Clam Chowder 1 hour, 2 minutes ago
- › woof woof.... 1 hour, 10 minutes ago
- › A "life" question, I guess 1 hour, 14 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




