ChefTalk.com › monk's profile
||Cincinnati, Ohio area
|Forum Post Count:
||Cook At Home
||Retired Naval Officer, French Culinary training, Ph.D. flavor chemistry
|Interests (Hobbies, favorite activities, etc.):
|What I do for a living:
||Applied Food Research
monk's Recent Activity
Green Peppercorns - Dried versus brined versus oiled, and 'best' sources for
monk posted in this thread in Food & Cooking 2/24/12 at 1:53pm | 1 replies | 438 views
Review and recipe index for "Blue Tomato:..." cookbook (US Regional - Hawaiian
monk posted in this thread in Cookbook Reviews 2/8/12 at 4:02pm | 0 replies | 202 views
Why is vaseline used to coat champagne biscuit molds?
monk posted in this thread in Pastries & Baking 4/27/11 at 6:50am | 6 replies | 819 views
U.S. source for the unique and varied Italian dried pastas?
monk posted in this thread in Food & Cooking 11/13/10 at 10:33am | 4 replies | 237 views
Consomme from pork/wild boar?
monk posted in this thread in Food & Cooking 10/22/10 at 7:56am | 10 replies | 1591 views
Need a source for covered earthenware (stoneware) crocks to store confit...
monk posted in this thread in Food & Cooking 4/10/10 at 2:19pm | 3 replies | 977 views
Is 'Traditional' Timpano lined with pasta or puff pastry dough?
monk posted in this thread in Food & Cooking 12/15/09 at 8:03am | 1 replies | 536 views
Need assistance in locating a Spanish language cookbook
monk posted in this thread in Food & Cooking 9/19/09 at 8:32am | 7 replies | 789 views
Do you have a favorite rabbit terrine recipe?
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