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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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i'm making a bean-based "chili", any suggestions or tips?
how to cook pork chops so they are not dry?
cold (uncooked) sauce for pizza?
january 2017 cooking challenge
growing food sales for local bar
professionally written recipes?
short crust pasty for pies turns hard after baking.
help buying a new chef knife
recommendations for a chef knive
recommend french cook books for the professional?
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/t/91334/im-making-a-bean-based-chili-any-suggestions-or-tips
i'm making a bean-based "chili", any suggestions or tips? /t/91334/im-making-a-bean-based-chili-any-suggestions-or-tips

my "chili" eating/cooking experience is pretty limited. mostly this from back when i would work...

/t/91334/im-making-a-bean-based-chili-any-suggestions-or-tips
/t/91335/how-to-cook-pork-chops-so-they-are-not-dry
how to cook pork chops so they are not dry? /t/91335/how-to-cook-pork-chops-so-they-are-not-dry

i'm on a low carb diet and decided to fix some nice 1 1/2" thick boneless pork chops...

/t/91335/how-to-cook-pork-chops-so-they-are-not-dry
/t/91347/cold-uncooked-sauce-for-pizza
cold (uncooked) sauce for pizza? /t/91347/cold-uncooked-sauce-for-pizza

i was told that the best pizza is made with cold sauce.  is this true? and not cooking it before...

/t/91347/cold-uncooked-sauce-for-pizza
/t/91274/january-2017-cooking-challenge
january 2017 cooking challenge /t/91274/january-2017-cooking-challenge

hello all. being new to the site i had no idea how the challenge worked. i see now it's up to me...

/t/91274/january-2017-cooking-challenge
- /t/91312/growing-food-sales-for-local-bar
growing food sales for local bar /t/91312/growing-food-sales-for-local-bar
» read more /t/91312/growing-food-sales-for-local-bar
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professionally written recipes? /t/91345/professionally-written-recipes
» read more /t/91345/professionally-written-recipes
- /t/91314/short-crust-pasty-for-pies-turns-hard-after-baking
short crust pasty for pies turns hard after baking. /t/91314/short-crust-pasty-for-pies-turns-hard-after-baking
» read more /t/91314/short-crust-pasty-for-pies-turns-hard-after-baking
- /t/91340/help-buying-a-new-chef-knife
help buying a new chef knife /t/91340/help-buying-a-new-chef-knife
» read more /t/91340/help-buying-a-new-chef-knife
- /t/91339/recommendations-for-a-chef-knive
recommendations for a chef knive /t/91339/recommendations-for-a-chef-knive
» read more /t/91339/recommendations-for-a-chef-knive
- /t/91332/recommend-french-cook-books-for-the-professional
recommend french cook books for the professional? /t/91332/recommend-french-cook-books-for-the-professional
» read more /t/91332/recommend-french-cook-books-for-the-professional
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banquets & catering or a la carte ? which direction to take? /t/91420/banquets-catering-or-a-la-carte-which-direction-to-take#post_553928
looking for a type of culinary job that is 9-5 5 days a week. /t/75833/looking-for-a-type-of-culinary-job-that-is-9-5-5-days-a-week/90#post_553927
demi glacé sauce /t/91363/demi-glac-sauce#post_553926
what did you have for dinner? /t/69652/what-did-you-have-for-dinner/6540#post_553923
help with choosing whetstone please. /t/56233/help-with-choosing-whetstone-please/30#post_553922
24 hours eggs sous vide /t/91220/24-hours-eggs-sous-vide#post_553921
most memorable stupid orders you've gotten /t/72430/most-memorable-stupid-orders-youve-gotten/330#post_553919
which do you prefer? /t/91405/which-do-you-prefer/30#post_553918
how to price a catering job ? /t/66845/how-to-price-a-catering-job/120#post_553916
january 2017 cooking challenge /t/91274/january-2017-cooking-challenge/30#post_553912
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orange coast college culinary arts /products/orange-coast-college-culinary-arts/reviews/4446
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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 361 users (2 members, 359 guests) french fries waynus view all › cheftalk.com stats: last day▾ | 7 days | 30 days | all time members: 68,262 total most posts: #1. foodpump (7 posts) #2. brianshaw (5 posts) #3. ordo (4 posts) more › threads: 58,019 total most active threads: #1. heres my 2 cents #2. looking for advice on... #3. december 2015 challenge: ... more › posts: 484,737 total top rated posts: #1. chris, here in the us goose... by pete in turkey and gravy tips #2. its been a few days, but... by tyfghter in what did you have for dinner? #3. ny steak with a simple pan... by hank in what did you have for dinner? more › reviews: 955 total articles: 1,244 total updated daily. learn more › previous page next page i'm making a bean-based "chili", any suggestions or tips? my "chili" eating/cooking experience is pretty limited. mostly this from back when i would work... how to cook pork chops so they are not dry? i'm on a low carb diet and decided to fix some nice 1 1/2" thick boneless pork chops... cold (uncooked) sauce for pizza? i was told that the best pizza is made with cold sauce. is this true? and not cooking it before... january 2017 cooking challenge hello all. being new to the site i had no idea how the challenge worked. i see now it's up to me... cheftalk.com featured content growing food sales for local bar hi all! long-time lurker but just joined today! i have been the owner of a small neighborhood bar and restaurant for about a year and a half, and i am slowly but surely building the food sales. (was always more of a bar than a restaurant and the previous owner could care less and only offered enough food to satisfy the lcb requirements.) anyhow, i am having some issues with being able to afford knowledgable staff since our food sales volume hasn't grown enough to budget more for it yet, and there are only so many hours in the day (it is nice to also get to see my husband and kids on occasion, right?!). a year from now i see this being less of an issue as we continue to grow, but in the meantime i would like to try to get some plans... » read more professionally written recipes? i'm finding it difficult to find good recipes. they have confusing, non-standard type instructions, unpredictable results, etc. published cookbooks aren't so helpful either since anyone can self publish these days. i'm not experienced enough to be able to spot and correct mistakes before i make the recipe. recipe websites with reviews aren't really helpful either because people drastically change the recipe and then review the changed recipe. so, i guess i'm asking for websites that offer professionally written recipes. which would you recommend? i've already got foodnetwork, cooking channel, recipetv and pbs. » read more short crust pasty for pies turns hard after baking. hello all. just started to bake at home. like the idea of baking fruit pies. why does my short crust pastry turn to concrete when placed in the fridge,, this is after baking the pie, crust is ok when warm but put the pie in the fridge overnight and it gets so hard,, how do you maintain that fresh baked softness ? » read more help buying a new chef knife hi i'm new here. i'm a professional chef and looking to turn in my wusthoff ikon for a japanese knife. i don't know much about them but went to williams and sonoma to feel the shuns and loved the way they felt in my hand. ive read several users say not to go with shun but all i can find in stores is shun and miyabi. which knife do you guys recommend as an everyday chef knife. my price point is 250$. my friend swears by his misono swedish steel. i was looking more for a damascus finish tho cuz to be honest they look cool. i don't care if it's carbon or stainless even tho from what i hear carbon is the way to go. i have above average sharpening skills. i just really want a solid knife to start a new collection. i'd use it for fish... » read more recommendations for a chef knive hi. i need some experienced reviews about chefs knives. i had been reading a lot about knives, but i'm not quite sure about what i'm looking for. my husband is a chef. i want to give him a knive as a gift. i know he need a chef knife, but i don't know which one is better or about if is stainless steel or carbon... i'm not even good at the kitchen...i really need help. please! thanks. » read more recommend french cook books for the professional? hello everyone, i would like to buy some professional french books..is anyone willing to give me some advice about witch books should i buy? i already have all michel roux books, larousse (i know is not actually a recipe book but you got the point) and the art of french cooking by paul hamlyn.. i am really into french cooking so can i have some suggestions about some professional french cookbooks? thank you very much andy » 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 best way to store lemons & limes? started by rpmcmurphy in food & cooking last post by french fries today at 11:17 pm | 8 replies | 15577 viewslast post{"refitemtype":"35","refitemid":"52039","userid":"22587","refitemtitle":"best way to store lemons & limes?"}banquets & catering or a la carte ? which direction to take? started by efesto in after culinary school last post by efesto today at 10:14 pm | 0 replies | 4 viewslast post{"refitemtype":"35","refitemid":"91420","userid":"81507","refitemtitle":"banquets & catering or a la carte ? which direction to take?"}looking for a type of culinary job that is 9-5 5 days a week. started by wwebb37 in after culinary school last post by efesto today at 10:01 pm | 107 replies | 15705 viewslast post{"refitemtype":"35","refitemid":"75833","userid":"81507","refitemtitle":"looking for a type of culinary job that is 9-5 5 days a week."}demi glacé sauce started by manavatmix in food & cooking last post by manavatmix today at 9:58 pm | 13 replies | 249 viewslast post{"refitemtype":"35","refitemid":"91363","userid":"79198","refitemtitle":"demi glac\u00e9 sauce"}what did you have for dinner? started by mrmexico25 in food & cooking last post by chrislehrer today at 9:36 pm | 6553 replies | 169868 viewslast post{"refitemtype":"35","refitemid":"69652","userid":"23094","refitemtitle":"what did you have for dinner?"}help with choosing whetstone please. started by andydude in cooking knife reviews last post by chrislehrer today at 9:33 pm | 37 replies | 50500 viewslast post{"refitemtype":"35","refitemid":"56233","userid":"23094","refitemtitle":"help with choosing whetstone please."}24 hours eggs sous vide started by schnitzelmonk in food & cooking last post by chrislehrer today at 9:30 pm | 6 replies | 110 viewslast post{"refitemtype":"35","refitemid":"91220","userid":"23094","refitemtitle":"24 hours eggs sous vide"}most memorable stupid orders you've gotten started by chadateit in professional chefs last post by kaiquekuisine today at 6:14 pm | 330 replies | 31578 viewslast post{"refitemtype":"35","refitemid":"72430","userid":"58661","refitemtitle":"most memorable stupid orders you've gotten"}which do you prefer? started by koukouvagia in food & cooking last post by brianshaw today at 5:26 pm | 32 replies | 348 viewslast post{"refitemtype":"35","refitemid":"91405","userid":"39335","refitemtitle":"which do you prefer?"}how to price a catering job ? started by sweetpea06 in professional catering last post by chefqueenv today at 5:12 pm | 128 replies | 190657 viewslast post{"refitemtype":"35","refitemid":"66845","userid":"81686","refitemtitle":"how to price a catering job ?"} more {"pagesize":10,"mode":"global","summary":1,"subscriptions":0,"entrymode":"global"} cooking equipment & cookbooks popular cooking equipment and cookbooks shun classic 8-inch chef's knife tartine better than bouillon - clam base - 8 oz. meat thermometer - instant read lcd screen auto... splash-proof super-fast thermapen (gray)... chef pak edge culinary institute of america - hyde park le cordon bleu usa le creuset enameled cast-iron 5-1/2-quart round... vita-mix 1700 turbo blend 4500 countertop... 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 361 active users (2 members and 359 guests) recent discussions › banquets & catering or a la carte ? which direction to take? 1 hour ago › looking for a type of culinary job that is 9-5 5 days a week. 1 hour, 13 minutes ago › demi glacé sauce 1 hour, 16 minutes ago › what did you have for dinner? 1 hour, 38 minutes ago › help with choosing whetstone please. 1 hour, 42 minutes ago › 24 hours eggs sous vide 1 hour, 44 minutes ago › most memorable stupid orders you've gotten 5 hours, 1 minute ago › which do you prefer? 5 hours, 48 minutes ago › how to price a catering job ? 6 hours, 3 minutes ago › january 2017 cooking challenge 9 hours, 5 minutes ago view: new posts | all discussions recent reviews › the art of french pastry by jacquy pfeiffer by ocdshaver › norton 614636855653 ib8 1-by-2-by-8-inch fine/coarse india... by scott livesey › the board smith maple 2′x12′x18′ by tobe999 › orange coast college culinary arts by dumpling › culinary institute of america - hyde park by mustardpot › kitchen utensils and gadgets 17 piece silicone and stainless steel... by rose1 › schoolcraft college culinary arts program by chefpeaches › chef academy by thecooksaigium › anova wifi sous vide precision cooker, black by phatch › sheet pan suppers: 120 recipes for simple, surprising, hands-off... by phatch view: more reviews new articles › stuffed potato appetizers › caramel filled apple dumplings › chorizo empanadas with avocado cream › crabcake benedicts with bacon hollandaise › a "no turkey" thanksgiving-roast pork › caramelized cauliflower › holiday entertaining-cocktails › spinach and arugula salad with grapefruit › summer vegetable pasta › apple cranberry leather view: new articles | all articles home | reviews | forums | articles | galleries | my profile about cheftalk.com | join the community | advertise mobiledesktop © 2017 cheftalk.com inc. is powered by fandom lifestyle | faq | support | privacy/tos | site map


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