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  1. Articles
    The other day I received, from one of the supervisors who works for me, a bunch of fresh herbs from her garden. She gave me some sweet Basil, cinnamon basil, and fresh oregano. I was thrilled, as just that morning I had been out in our flower beds, at home, picking a few tomatoes. We don't have...
  2. Articles
    It's been a good summer, so far. My daughter joined her first Tee-ball league which I had to take her to. It was well worth it for the entertainment value alone. Watching a bunch of 4 and 5 year old's trying to grasp the fundamentals of baseball is a recipe for mayhem and hilarity. There were...
  3. Articles
    As a food writer and blogger, a few years back, I received an email inviting me to create a recipe using and/or pairing with one of New Belgium Brewery's beers. The hardest part to this whole assignment was choosing which of their beers to use to create my dish. Let's face it, New Belgium...
  4. Articles
    Last Saturday I took my daughter out to the woods. Not only would I get a chance to spend some time with my 3 year old as we stomped through the woods, but it also gave my wife a little quite time without the 2 of us. Besides, though a little early, conditions seemed pretty good for hunting down...
  5. Articles
    I remember 15 years ago when hardly anyone knew what ceviche was. Unless you were well versed in Latin American cuisine or were following the pioneers of Nuevo Latino cuisine in the US then it was not a word or a dish that you came across. Nowadays, the dish is everywhere and on the verge of...
  6. Articles
    I don't make salmon often since my wife can't stand it, but when I got my new smoker I knew I had to do a batch of hot smoked salmon, as it is one of my favorite things in the world. I also really like the more traditional cured/cold smoked salmon that often accompanies bagels, but hot smoked...
  7. Articles
    The weather is still cold, rainy and generally pretty crappy, but despite the lousy weather I've been in the Spring mood. It might be nasty out but a walk through the local forest has already offered up the first ramps of the season, which I used not long ago on a previous post. I also went out...
  8. Articles
    In the last few weeks, we've been ordering in pizza quite a bit, eating leftovers and reheating homemade soup. I felt it was time I make a special dinner for my wife. She tends to eat a lot of pasta and noodles so I wanted to stay away from those, but I was craving carbs so I figured I do a...
  9. Articles
    I have to admit, I'm not a huge fan of Chinese food. Don't get me wrong, I don't dislike it, but when given the choice it is usually not my first choice. If going Asian my first choice is always Indian or Japanese. I'd also rather eat Thai if that is a choice. Again, it's not that I dislike...
  10. Articles
    Living in Wisconsin, it can be hard to track down nice, fresh fish sometimes unless you catch it yourself. Much of the stuff to hit the stores has been frozen at one time or another. Worse yet it has been frozen and not handled properly, meaning its been frozen, thawed and refrozen at least a...
  11. Articles
    In my effort to try eating healthier meals on a more regular basis, to please my doctor, I've rediscovered miso paste. For those of you not familiar with it, miso paste is a fermented soybean product, from Japan. There are many varieties of miso paste, many made from rice or various grains...
  12. Articles
    Now that Thanksgiving is over, Christmas is just around the corner. For many people that means attending and/or hosting holiday meals and cocktail parties. When I host a cocktail party one of the things that I try to do is make as much ahead as I can, so that I can enjoy the party and not...
  13. Articles
    Just a short one... I had a weeknight hankering for some crispy fish but wasn't about to break out the deep fryer. Actually, I don't even own one... Anyway. I used basa fillets because that's what I had, but you can use any fish you fancy. This method is gluten free, healthy, and satisfying...
  14. Articles
    For a quick dinner last night, we made fish tacos. I used my gluten free flatbreads from here and used my spice rub from my rib post over the summer to season the white fish we got for the tacos. You can use any white fish that strikes your fancy. Halibut, cod, snapper... You could even do...
  15. Articles
    FARMED SEAFOOD AND THE ENVIRONMENT: RESPONDING TO OUR CRITICS published in the Global Aquaculture Advocate, December 1999, vol. 2, #6 Is it environmentally responsible to buy and sell farmed seafood? This is the question increasingly being asked of consumers and food retailers alike...
  16. Articles
    ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's...
  17. Articles
    ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's...
  18. Articles
    Brown, White, Pink, Tiger, Shell-on, Prawns, peeled and deveined (P&D), IQF and block are all terms to describe shrimp. These, terms and brands, are used and misused in search of good quality shrimp. But before you get into the shrimp descriptors you have to start at the origin to fully...
  19. Articles
    Soft-shell crabs are one of America's favorite seafood delicacies. While all crabs shed their shells to grow, only a few species of crab can actually be eaten in this form. The Blue Crab is the only commercially available soft-shell product. The scientific name, callinectes sapidusis, is derived...
  20. Articles
    Diver scallops have been all the rage on menus across the country. To better understand what diver scallops are and how they are actually harvested, ChefTalk.com tracked down veteran scallop diver Tim Hunt from Deer Isle, Maine. Tim has been collecting scallops from the icy Atlantic for the last...
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