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Titlecheftalk.com - cooking forums and reviews for chefs and food lovers

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Description a community of chefs and home cooks, cooking forums, cookware and cookbook reviews, cooking articles, recipes, food photography, and more

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roasted chinese pork belly
what's in your kniferoll?
april 2017 cooking challenge - traditional swedish food!
an oven roasted suckling pig
fired up future chefs: william penn students win competitions
vegan meringues
some advice on my funky stocks would be appreciated
rehydration of mushrooms
looking for chef to help in creating & developing different sausage recipes
grinding coffee beans?
difference between doner kebab, gyros and shawarma
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roasted chinese pork belly /a/roasted-chinese-pork-belly

a couple of weeks ago, i roasted my first suckling pig. aside from the cracklings, my favorite...

/a/roasted-chinese-pork-belly
/t/70024/whats-in-your-kniferoll
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/t/91979/april-2017-cooking-challenge-traditional-swedish-food
april 2017 cooking challenge - traditional swedish food! /t/91979/april-2017-cooking-challenge-traditional-swedish-food

for april i'd like to see some traditional swedish dishes..

/t/91979/april-2017-cooking-challenge-traditional-swedish-food
/a/an-oven-roasted-suckling-pig
an oven roasted suckling pig /a/an-oven-roasted-suckling-pig

this is an article about an oven roasted suckling pig ... but to get to the story of my first...

/a/an-oven-roasted-suckling-pig
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rehydration of mushrooms /t/91965/rehydration-of-mushrooms
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looking for chef to help in creating & developing different sausage recipes /t/91980/looking-for-chef-to-help-in-creating-developing-different-sausage-recipes
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grinding coffee beans? /t/91952/grinding-coffee-beans
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difference between doner kebab, gyros and shawarma /t/91944/difference-between-doner-kebab-gyros-and-shawarma
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mahi mahi emergency!!! /t/92147/mahi-mahi-emergency#post_559433
de buyer carbone plus frying pan /t/92132/de-buyer-carbone-plus-frying-pan#post_559429
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sushi quirk /t/91961/sushi-quirk#post_559426
april 2017 cooking challenge - traditional swedish food! /t/91979/april-2017-cooking-challenge-traditional-swedish-food/30#post_559425
buying advice japanese chef knife /t/91873/buying-advice-japanese-chef-knife/30#post_559424
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some myths about beef and cattle /a/some-myths-about-beef-and-cattle
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http://www.delawareonline.com/story/life/food/2017/03/14/fired-future-chefs/99147480/
fired up future chefs: william penn students win competitions http://www.delawareonline.com/story/life/food/2017/03/14/fired-future-chefs/99147480/

wilmington - need proof teenagers’ tastes have changed?

http://www.delawareonline.com/story/life/food/2017/03/14/fired-future-chefs/99147480/
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cheftalk.com careers culinary school resources join cheftalk.com cheftalk.com - home cooking reviewsproducts forums article galleries my profile or connect --> advanced search join cheftalk on facebook follow cheftalk on twitter need help? check out the faq's get the rss feed who's online 511 users (4 members, 507 guests) brianshaw chefbone81 rodriguezmarc rpooley view all › cheftalk.com stats: last day▾ | 7 days | 30 days | all time members: 69,498 total most posts: #1. cosmaki (13 posts) #2. norcalbaker59 (6 posts) #3. pete (4 posts) more › threads: 58,654 total most active threads: #1. what order do you assemble... #2. fondue dipping sauces #3. what did you have for... more › posts: 489,944 total top rated posts: #1. sunday morning... bong... by happyhound in what did you have for... more › reviews: 965 total articles: 1,250 total updated daily. learn more › previous page next page roasted chinese pork belly a couple of weeks ago, i roasted my first suckling pig. aside from the cracklings, my favorite... what's in your kniferoll? and what do you wish was in there? april 2017 cooking challenge - traditional swedish food! for april i'd like to see some traditional swedish dishes.. an oven roasted suckling pig this is an article about an oven roasted suckling pig ... but to get to the story of my first... fired up future chefs: william penn students win competitions wilmington - need proof teenagers’ tastes have changed? cheftalk.com featured content vegan meringues i've been trying to perfect my vegan meringues but always find my recipe isn't quite right. i use 120g of liquid to 125g of sugar & 1/2tsp vinegar to stabilize. they pipe up nice perky kisses but as they cook they deflate halfway almost to a cookie. any tips, should i increase/decrease my sugar? i keep the house at a fairly good humidity as well. curious also, my normal meringues always have a nice chew to the inside however my vegan ones are always crispy throughout, is this the norm? » read more some advice on my funky stocks would be appreciated hello, i have recently started making stocks and they are not turning out quite how i imagined. i'm not sure what is wrong but they have an odd 'dirty water' or something like that taste to them in addition to the meat taste. here is what i have done: stock diary first stock: beef stock. roasted beef bones, carrots, brown onions until golden. added bay leaf, fresh thyme, and pan deglaze to pot. pressure cooked high 2 hours. had that weird murky taste. egg raft made it clearer and took away some of that taste but not all. was jelly like next morning as expected. second stock: brown chicken stock. 1 carcass from the previous night's roast chicken, 1kg chicken necks that i pan-fried until golden, sauteed carrots and brown onion.... » read more rehydration of mushrooms for some reason couldn't post in first thread so ask here. can you keep using the same water to rehydrate bunches of mushrooms? wondering since filtered first bach why not just use the water again since it has flavor and been refridged » read more looking for chef to help in creating & developing different sausage recipes we believe sausage is date back at least 5000 years and are enjoyed, in some variety, all around the world. & we are building a new concept focusing on selling gourmet sausage with different varieties around the world. we had filtered around 20 famous sausage options from around the world, based on that, we are looking for a chef to develop the recipes, manufacturing requirements & process. looking for your feedback. » read more grinding coffee beans? i don't grind my own coffee. but i have accumulated lots of foodie gifts that include coffee beans and i'd like to grind them. i've had some for years (they do keep for a long time don't they?) anyway i only have one small electric grinder that i use to grind spices and my mom always told me to keep separate grinders for coffee beans. so what kind of grinder should i get? the one i have for grinding spices is too small anyway. » read more difference between doner kebab, gyros and shawarma at a first glance, the doner kebab, gyros and shawarma look like the same thing. the meat is shaved from a vertical rotisserie, wrapped in bread, and topped with veggies. but despite the fact that these meat snacks seem so similar, they are quite different, especially in terms of meat, herbs, bread, toppings, and sauces.historically, the doner kebab can be considered the ancestor of the gyros and shawarma. shaved from a large meat cone that slowly turns and roasts all day, this meat was very popular in the ottoman empire (also turkish empire, 1299 – 1923). before gaining independence in 1832,... » read more recent cheftalk.com activity subscriptions only cookwareforumsarticlesprofiles settings summary view (uncheck the summary view to see all the gory details!) (check the summary view to simplify the activity feed.) view new updates books for someone trying to be a better pastry chef started by antoines in after culinary school last post by jellly today at 7:39 pm | 3 replies | 17 viewslast post{"refitemtype":"35","refitemid":"92146","userid":"5481","refitemtitle":"books for someone trying to be a better pastry chef"}gluten-free shortcake? started by chrislehrer in food & cooking last post by fatcook today at 7:05 pm | 3 replies | 23 viewslast post{"refitemtype":"35","refitemid":"92139","userid":"82938","refitemtitle":"gluten-free shortcake?"}mahi mahi emergency!!! started by punkywoman1972 in food & cooking last post by punkywoman1972 today at 6:54 pm | 9 replies | 71 viewslast post{"refitemtype":"35","refitemid":"92147","userid":"82930","refitemtitle":"mahi mahi emergency!!!"}de buyer carbone plus frying pan started by abe85 in cooking equipment reviews last post by brianshaw today at 5:28 pm | 3 replies | 22 viewslast post{"refitemtype":"35","refitemid":"92132","userid":"39335","refitemtitle":"de buyer carbone plus frying pan"}commercial kitchen rental boston, massachuetts started by km catering in commercial kitchen rentals last post by jcakes today at 5:24 pm | 1 replies | 6 viewslast post{"refitemtype":"35","refitemid":"92152","userid":"13781","refitemtitle":"commercial kitchen rental boston, massachuetts"}sushi quirk started by koukouvagia in food & cooking last post by summer57 today at 5:01 pm | 22 replies | 347 viewslast post{"refitemtype":"35","refitemid":"91961","userid":"37160","refitemtitle":"sushi quirk"}tracelesschef updated their location today at 4:56 pm{"refitemtype":"100","refitemid":"82947","userid":"82947","refitemtitle":"tracelesschef"}april 2017 cooking challenge - traditional swedish food! started by totte in food & cooking last post by chrislehrer today at 4:47 pm | 59 replies | 1466 viewslast post{"refitemtype":"35","refitemid":"91979","userid":"23094","refitemtitle":"april 2017 cooking challenge - traditional swedish food!"}buying advice japanese chef knife started by dalailamer in cooking knife reviews last post by chrislehrer today at 4:45 pm | 57 replies | 1400 viewslast post{"refitemtype":"35","refitemid":"91873","userid":"23094","refitemtitle":"buying advice japanese chef knife"}3 compartment sink leaking at seam underneath started by bchapp in cooking equipment reviews last post by foodpump today at 4:42 pm | 4 replies | 32 viewslast post{"refitemtype":"35","refitemid":"92154","userid":"7186","refitemtitle":"3 compartment sink leaking at seam underneath"} more {"pagesize":10,"mode":"global","summary":1,"subscriptions":0,"entrymode":"global"} cooking equipment & cookbooks popular cooking equipment and cookbooks lodge logic 10-1/4-inch pre-seasoned skillet chef pak edge vita-mix 1700 turbo blend 4500 countertop... culinary institute of america - hyde park the french laundry cookbook le creuset enameled cast-iron 5-1/2-quart round... tartine shun classic 8-inch chef's knife le cordon bleu usa meat thermometer - instant read lcd screen auto... browse all products › culinary schools › cutlery › bakeware › gourmet foods › cookbooks › small appliances › chef's garden › cookware › kitchen utensils & gadgets › chef uniforms cheftalk.com is proudly sponsored byview our sponsors showcase currently, there are 511 active users (4 members and 507 guests) recent discussions › books for someone trying to be a better pastry chef 28 minutes ago › gluten-free shortcake? 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