PopMuse: Chef http://popmu.se Musings of stuff en-us Copyright 2007-2020 http://creativecommons.org/licenses/by-nc-sa/3.0/ MAY 2020 Challenge - Out of the freezer https://cheftalk.com/threads/may-2020-challenge-out-of-the-freezer.107627/ https://cheftalk.com/threads/may-2020-challenge-out-of-the-freezer.107627/ Mon, 01 Jun 2020 03:53:12 UTC at ChefTalk With teamfat 's encouragement, "Let's not let this concept fade into the sunset just yet, May of 2020 should be better, a rebirth, springing forth new life into our existence, and hopefully broadening the culinary horizons for all of us."... it seems appropriate to continue with a theme relating to life in these "unprecedented times"... stay-at-home, work-from-home, quarantine at home, shortages and/or hoarding of all sorts of goods and supplies... or whatever you want to...MAY 2020 Challenge - Out of the freezer http://creativecommons.org/licenses/by-nc-sa/3.0/ Mezzaluna https://cheftalk.com/threads/mezzaluna.107869/ https://cheftalk.com/threads/mezzaluna.107869/ Mon, 01 Jun 2020 02:29:51 UTC at ChefTalk I've been thinking about getting one for chopping herbs and cutting pizza. Any recommendations on a good one? What do you use your mezzalula for? http://creativecommons.org/licenses/by-nc-sa/3.0/ The new "Normal" for us all.... https://cheftalk.com/threads/the-new-normal-for-us-all.107664/ https://cheftalk.com/threads/the-new-normal-for-us-all.107664/ Mon, 01 Jun 2020 01:54:06 UTC at ChefTalk So it would seem that the media has taken upon itself to describe what life will be like for Chefs and restaurants in the future after Covid-19. Chefs will no longer: Be able to cook without a mask. Be able to have a large staff Be able to serve food buffet style Be able to share work tools Waitstaff are not immune either No more condiments (mustard, ketchup, etc) on the tables No more napkin dispensers All staff must wear gloves when serving These things may or may not come to fruition...The new "Normal" for us all.... http://creativecommons.org/licenses/by-nc-sa/3.0/ Bread Rising https://cheftalk.com/threads/bread-rising.107794/ https://cheftalk.com/threads/bread-rising.107794/ Mon, 01 Jun 2020 00:30:19 UTC at ChefTalk Is a partially warmed Microwave Oven a good spot to let bread rise? http://creativecommons.org/licenses/by-nc-sa/3.0/ KOEKSISTERS https://cheftalk.com/threads/koeksisters.107866/ https://cheftalk.com/threads/koeksisters.107866/ Sun, 31 May 2020 17:38:11 UTC at ChefTalk Hi Everyone - I hope you are all safe and healthy during this pandemic. I have a question about a pastry called a koeksister. I searched, and the name doesn't come up, so I will tell you a bit about them. They are a traditional South African, deep fried pastry, which is dipped into an ice cold sugar, cinnamon, lemon syrup. My question is: the syrup contains creme of tartar, and I am just curious to know why, and what does it do to the syrup. Thanks. http://creativecommons.org/licenses/by-nc-sa/3.0/ Name 3 foods that that used to be cheap, but now aren't. https://cheftalk.com/threads/name-3-foods-that-that-used-to-be-cheap-but-now-arent.107823/ https://cheftalk.com/threads/name-3-foods-that-that-used-to-be-cheap-but-now-arent.107823/ Sat, 30 May 2020 23:45:55 UTC at ChefTalk Avocados. Chicken backs, necks, and wings. Chipped Beef. Next.... http://creativecommons.org/licenses/by-nc-sa/3.0/ Essential French cooking book? https://cheftalk.com/threads/essential-french-cooking-book.107836/ https://cheftalk.com/threads/essential-french-cooking-book.107836/ Sat, 30 May 2020 23:36:52 UTC at ChefTalk Can anyone recommend a good essential French cooking recipe book (in English)? http://creativecommons.org/licenses/by-nc-sa/3.0/ Please help me pick knives. I don't know anything about cooking. https://cheftalk.com/threads/please-help-me-pick-knives-i-dont-know-anything-about-cooking.107861/ https://cheftalk.com/threads/please-help-me-pick-knives-i-dont-know-anything-about-cooking.107861/ Sat, 30 May 2020 23:26:11 UTC at ChefTalk Hopefully that attention grabbing headline got some experts in here. So here's the deal. I just got married, and we have ~$350 in Macy's cash to burn by June 11th that's from the registry. We've been in need of a new knife set, but we were unable to decide on a set to add to the registry in time. I know next to nothing about cooking. I cook... But it ain't good. My wife on the other hand is a very good cook. I really don't even know what to look for in a knife set, so i need some help...Please help me pick knives. I don't know anything about cooking. http://creativecommons.org/licenses/by-nc-sa/3.0/ Good book? https://cheftalk.com/threads/good-book.107865/ https://cheftalk.com/threads/good-book.107865/ Sat, 30 May 2020 23:07:52 UTC at ChefTalk So I just ordered the book "Sharp" by Josh Donald of Bernal Cutlery in San Francisco. I probably should have asked BEFORE laying my money down, but is it a good book worth having? mjb. http://creativecommons.org/licenses/by-nc-sa/3.0/ Full Buildout... https://cheftalk.com/threads/full-buildout.107846/ https://cheftalk.com/threads/full-buildout.107846/ Sat, 30 May 2020 22:27:06 UTC at ChefTalk Have any of you ever been involved in the buildout of a new kitchen? I have stumbled into an opportunity and will be requiring info as to whether or not to pursue it, and guidance should I embark upon the journey. This is crazy... http://creativecommons.org/licenses/by-nc-sa/3.0/