Search results

  1. vache-avatar-435.gif..gif

    vache-avatar-435.gif..gif

  2. isa

    Which sharpening steel should I buy?

    Ok so which on is the easiest to use the steel or the stone?? And what is the best for the knife. I never know which is which in English. In French, if I am thinking of the right one, it's a fusil (a rod at the end of an handle) Then there is affiler and aiguiser and checking the...
  3. isa

    Reviving Cocoa Butter

    I was afraid it would have to stay in the fridge. It's a problem, because my fridge isn't very big. Before I kept it in her fridge but now that she moved out I obviously can't do that. I thought of slicing it into more manageable pieces but first I have to get it out of the bucket and that is...
  4. isa

    Baking Schools in France

    Try contacting the French consulate they should be able to provide you with the information you need.
  5. isa

    ideas/input anyone?

    I'm from Montréal, If you tell me what exactly you are looking for, what kind of restaurants or schools, I might be able to help you.
  6. isa

    Hey Big Jim, Happy Birthday!!!

    Happy Birthday Jim! Hope it was a great one.
  7. isa

    Hola! from France

    Welcome to Chef Talk Luis!
  8. isa

    New to the group from India

    Welcome to Chef Talk Ravis! :) I look forward to yu9o sharing a few recipes and to hear more about Ayurvedic cuisine.
  9. isa

    cooking with scallions

    Yopu should also check out Epicurious, a search for scallions hads produce over 700 recipes. Epicurious
  10. isa

    cooking with scallions

    Here is the first recipe, I'll go rest a bit and will try to give you the second one later today. P.S. What does ICA mean?? Pan Broiled Salmon 4 salmon steaks 2 tablespoons butter 2 tablespoons rice vinegar 2 tablespoons mirin (could be replace by sake) 1 tablespoon soy sauce 1 cup green...
  11. isa

    Happy Birthday Jock!

    Warm wishes for a happy birthday Jock. Hope you all a fabulous party!
  12. isa

    Reviving Cocoa Butter

    Since I have a bucket of cocoa butter in the cupboard I have to ask what would be the best way way to store it?
  13. isa

    Sachet d'espice vs. bouquet garni

    The obvious difference is that one is for herbs the other for spices. In French a sachet is a small bag. In this case, the little bag would be filled with spices. Why put them in a bag? Obviously you do not want to try and fish out a few cloves or all spice bays. By putting your spices in a...
  14. isa

    cooking with scallions

    Whenever I buy too many scallions, I always end up making Pan Broiled Salmon with Scallions a Japanese recipe. If you want to go Chinese try Pan Fried Scallion Chive Bread.
  15. isa

    Need Chinese Cookbook Recommendations

    For a few years I stopped making Chinese at home, I had decided to explore other culinary horizons. But you always get back to your first love. At Jock’s I borrowed China Moon by Barbara Tropp. I enjoyed it so much I ended up buying it. I’d say it’s my favourite Chinese cookbook. Close...
  16. isa

    New Gourmet Cookbook

    Anyne seen the new yellow Gourmet? Weird idea to use yellow ink for all the recipe titles,it's hard to read. I'm not sure what to think of this book, on one hand I think this should be the best of sixty years of Gourmet, one the other I am turned off by the tone of the text and I can't explain...
  17. isa

    any suggestions for a good soup cookbook?

    I'm with Kyle, Splendid Soup is the best.
  18. isa

    It's been so long

    Thank you guys for the warm welcome, you have no idea how much I have miss being on Chef Talk. Reading all your nice messages I had tears in my eyes. It has been hard but my mom needed me and I was glad I could be there for her. Unfortunately it took its toll on me. The worst was in...
  19. isa

    Are you eating/serving tuna these days or carbon monoxide

    As if food can’t be attractive on its own. It makes me sad to think that now we’ll also have to worry about the use of chemicals food make-up.
  20. isa

    fois gois, the making of

    The force-feeding of goose can be trace back to the Roman Empire. The geese were force-fed with figs. Once fat enough the goose was killed, the liver harvested and soaked in milk perfume with honey for a few hours. This would not only perfume the liver but enlarge it even more. Today foie...
Top Bottom