|
More site info...
ChefTalk Cooking Forums - www.cheftalkcafe.com | Site profile
|
|
Site profile page for http://www.cheftalkcafe.com.
This report page has aggregated and summarized the online discussions from the Message Board located at http://www.cheftalkcafe.com.
This site profile page outlines general site statistics such as: Users Activity, Site Activity, Site Rank, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional site profile information for http://www.cheftalkcafe.com is also shown in the following divisions:
1) Top 10 Active Forums during Last Week
2) Top 10 Site Forums
3) Latest Active Threads
4) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a site's popularity and/or exact posting volumes at any given reporting period.
|
|
|
|
|
Posting activity table on ChefTalk Cooking Forums:
|
|
Week
|
Month
|
3 Months
|
|
Threads:
|
390
|
1,409
|
4,007
|
|
Post:
|
1,109
|
4,081
|
11,504
|
|
|
Authority Badge:
|
|
|
BoardReader Authority Badge code for ChefTalk Cooking Forums (http://www.cheftalkcafe.com)
|
|
Put this code anywhere on your forum page:
|
|
|
|
|
|
|
|
Rating - The position measured by activity among all forum sites tracked by BoardReader.
If rating is 10 there are 9 forum sites which have higher activity.
Posts - Number of posts on forum site during last 7 days.
Threads - Number of threads on forum site active during last 7 days.
Authors - Number of authors which contributed to the site within last 7 days.
|
|
|
|
|
ChefTalk Cooking Forums posting activity graph:
|
|
http://www.cheftalkcafe.com Alexa graph:
|
Top authors on ChefTalk Cooking Forums during last week:
user's latest post:
Turkey Gravy? and... How do I...
Published (2009-11-30 16:33:00)
Taste it first. Then depending on how it tastes you can concentrate it by reducing it further, dilute it by adding water or just adjust the seasonings and add some fresh vegetables to it. Always, always, always -- no matter what anyone (including me) tells you -- let your taste be your guide. BDL
user's latest post:
Ask the person below - Page 6 -...
Published (2009-12-01 05:11:00)
It's something to do with the release of endorphines or about neurotransmitters I'm off to a St Andrew's Day event on Saturday night - although SAD was yesterday! We will be fed traditional Scots fare - including haggis. We are not the only country to have a similar dish - so why do so many foreigners turn green at the mention of haggis?
user's latest post:
"Edible Gift" - Page 2...
Published (2009-11-30 18:36:00)
Quote: Originally Posted by Ishbel I also make lots of butterscotch - a hard sweetie (which Werther's Originals try to emulate!) Ish - we have Werther's here too...I can't get enough of them when the urge takes me there. Bet yours are better though Home made treats beat others hands down. Great ideas in the thread. Sure you can go buy someone something from the shop - but if you have the time and resources - it's lovely. I...
user's latest post:
Ask the person below - Page 6 -...
Published (2009-11-30 19:53:00)
DC, Shroomgirl is right.... Thoughts on Curry.....Taken from the web: Curry is derived from the Tamil word kari , which means sauce. Different types of curry use different main ingredients, depending on the region of Asia or India you are in. Curry from the Punjab region, for instance, involves wheat instead of rice, and is heavy on the butter and cream. Malayali curry usually has coconut and coconut milk, as well as bay leaves. Tamil...
user's latest post:
Need a mixer for my girlfriend
Published (2009-12-01 07:59:00)
If you go to a rest. supply you may be able to pick up a good used rebuilt bench model Hobart for about $350 to 450. It will last a lifetime.
user's latest post:
Owner in the kichen ...
Published (2009-12-01 05:38:00)
I have him in again for Thursday and I am going to put him on prep as Friday is a school holiday and we are going to get smoked. He is good on the line too but I need a ton of prep done and if he and I do it we will be in good shape for Friday. He knew nothing about a kitchen until he and his partner went into business together and he has always been a hands on guy (former auto mechanic turned auto shop teacher) and he likes being busy. The...
user's latest post:
"Edible Gift" - Page 2...
Published (2009-11-30 17:56:00)
English toffee, chocolate with almonds, crunchy thick toffee Fantasy Fudge, yep the shtuff right from the recipe off the marshmallow jar. My late Uncle Dick used to cater in Hollywood and made them each year..... A few years ago I was making marshmallows....Mexican chocolate was a hit, orange, orange chocolate, mocha....etc. put them in baskets with good hot chocolate This year maybe slightly rolled oats from Three Sister's Garden...
user's latest post:
"Edible Gift" - Page 2...
Published (2009-11-30 17:26:00)
Just a thought. I dont get any homemade gifts. I dont know any of my friends and family that would even attempt make something themselves. I know they appreciate what I give them, but I think thats put down to me being a chef. The tradition seems to have died a death in my circle. The theme now seems to be buying is best
user's latest post:
Need a mixer for my girlfriend
Published (2009-11-30 19:24:00)
There seems to be a "when", as well as, "what model", issue when it comes to KAs. My Pro 600 is three years old, gets a pretty good workout (bread at least once a week, plus other chores) and has never given me a lick of trouble. Never even had it overheat. Yet, reading about them here and other places, you'd think it was the most trouble-prone mixer ever made.
|
|
|
Top 10 active forums on ChefTalk Cooking Forums during last week:
|
|
Top 10 forums on ChefTalk Cooking Forums:
Food & Cooking Questions and Discussion
- 22,793 posts
|
The Late Night Cafe (non-food/cooking discussion)
- 5,638 posts
|
Pastries and Baking General
- 4,244 posts
|
Recipes
- 4,046 posts
|
Professional Chefs Forum
- 3,750 posts
|
Cooking Equipment Reviews
- 3,328 posts
|
Welcome Forum
- 3,218 posts
|
Professional Catering Forum
- 2,665 posts
|
Culinary Schools \ Culinary Students
- 1,750 posts
|
Cooking Knives
- 1,394 posts
|
|
|
|
|
Latest active threads on ChefTalk Cooking Forums:
Started 4 days, 5 hours ago (2009-11-30 22:28:00)
by amazingrace
After carving the best of the meat, I pressure cook the bone, and the meat just falls off and can easily be separated from the grissly parts. Then I chill the broth overnight and skim off the fat. Then I put the broth, bone and ham back into the pressure cooker and make soup. Sometimes peas soup, other times butter bean.
Started 1 week, 3 days ago (2009-11-24 21:48:00)
by boar_d_laze
The market is pretty much "you get what you pay for."
In the under $300 range, the Kitchen Aid 5 qts are pretty much as good as it gets. If she's serious about baking at home, they are good units but a little undersized and underpowered.
In the $300 to $400 range, there are two Kitchen Aid 6 qts, the two Cuisinarts, the DeLonghi, and the Viking. These are all very competitive with one...
Started 4 months, 3 weeks ago (2009-07-14 18:15:00)
by iconoclast
Quote:
Originally Posted by Line_Grunt (couldn't be bothered to search for one) ......why???
Started 4 days, 14 hours ago (2009-11-30 13:22:00)
by cyberdoc
Nothing better than braised brisket in the crock. Make a bad of vegggies on the bottom. Carrots, celery, onions, what ever you like. put the brisket into the crock Add a couple cups of a good red wine, top off until just covered with good old fashioned dihydrogen monoxide. Turn on and braise low and slow for 8 -10 hours. Sit back and enjoy the rest of the bottle of wine.
Started 4 days ago (2009-12-01 03:25:00)
by pembroke
I was a head chef at 21, but for a chain restaurant; I took a step down to go work at The MAC club in Portland (largest private athletic club in the US) as a roundsman and later a supervisor and then sous. I leaned more in three years than I ever could have if i'd stayed at the old job.
Started 3 days, 20 hours ago (2009-12-01 07:19:00)
by katbalou
lessa,
does the bride to be have a recipe she likes? does she need a total gluten free cake or can you make her a seperate smaller tier? gluten free cake dries out very quickly. perhaps a carrot cake made with gluten free flour? i have a decent recipe for one if you'd like it. if gluten free is something you don't usually do, feel free to ask me any questions, more than happy to help you.
...
Started 1 week, 2 days ago (2009-11-26 02:54:00)
by greyeaglem
Nah, why help them look good? Let them struggle to try to look busy with nothing to do. More challenging for them and more fun for you to watch.
Started 4 days, 8 hours ago (2009-11-30 19:13:00)
by shipscook
No code, just look professional--it's pretty much my galley unless I screw up?
I wear checks, white polo shirt, black Danskos, kerchief or baseball cap. Have cooks coats on board but depending on where we are they can be too hot.
My second wears black pants, gray polo shirts, black clogs, kerchiefs.
Started 1 month ago (2009-11-04 07:43:00)
by Ishbel
Yes, but not just roots!
When will the USA start to use metric for recipes?
Started 2 years, 4 months ago (2007-08-01 21:59:00)
by Marge Gunaw
Quote:
Originally Posted by Mezzaluna The dishes all sound scrumptious! I need to have more dinner parties so I can make the stuffed pork roast, etc.
I hope the home cooks (like me) will proudly post their "plain" meals and not worry whether the dish is sophisticated or not. Remember, a lot of trendy restaurants serve meat loaf and mashed potatoes these days.
...
|
|
Hot threads for last week on ChefTalk Cooking Forums:
Started 1 week, 1 day ago (2009-11-26 08:52:00)
by KYHeirloomer
Had the burglar entered my apartment, he'd be dead by now as I have the right to defend myself.
Mebbe so, Kokopuffs. And mebbe not, as both the precise circumstances and your local regs, determine that.
Most people, when self- or home-defense comes up, think "handgun." But a handgun is, in most cases, the worst choice for home defense.
The problem is, most people who buy a handgun do...
Started 4 days, 19 hours ago (2009-11-30 08:48:00)
by phatch
Helen Witty has written a couple of books on making pantry goods. The best one is probably The Good Stuff. You'd find many choices in there that would make good gifts.
Grissini, cheese straws, potted cheese shrimp or ham, flavored vinegars and oils, nesselrode sauce and much much more.
Her book Better than Storebought is also good, but probably not as filled with giftable items.
Started 1 week, 2 days ago (2009-11-25 17:07:00)
by Ishbel
No.
Every time I have visited (granted, not since 2002) I was struck by the love of sweetness in lots of what I would consider a savoury dish.
Started 1 week, 4 days ago (2009-11-23 10:16:00)
by Ishbel
I don't know about American christmas meals - but here's the British version (or at least my family's version!). And yes, I know the turkey is from the Americas, ditto potatoes!
Starters: something light like smoke salmon or melon with Parma ham
Roast turkey (or goose, I alternate)
kilted sausages (2 small chipolatas wrapped in bacon)
Stuffing
Bread sauce (only my husband likes it)
...
Started 1 week, 2 days ago (2009-11-25 15:47:00)
by ED BUCHANAN
Quote:
Originally Posted by leswhaley Hello, I am new to this forum. I have a question about food mills. I do not own one and I am wondering if it is really necessary for me to buy one. It occurs to me that the same things could be accomplished with a food processor and by pushing the food through a metal or wire strainer with a spatula. I cook mostly Italian and ...
Started 1 week ago (2009-11-27 12:09:00)
by shroomgirl
chef d' cuisine, exec chef....ec higher (you) than your sous.
Started 6 days, 14 hours ago (2009-11-28 13:30:00)
by Suzanne
I've also heard good things about The Spice House .
For Spanish stuff (saffron, smoked paprika), you could try Tienda.com or Despaña . And of course, there's always Kalustyan's . I'm familiar with these, and they are good.
Started 1 week ago (2009-11-27 19:09:00)
by boar_d_laze
Quote:
Originally Posted by Algavinn If for nothing else but the fruits of discussion I'd like to hear what you guys use, or would use, should you be say an average prep/line cook pumping out volume, for your chefs knife. What attributes do you consider ideal for a knife in this atmosphere, and why? Loving cooking the tactile sensations of cooking, and ...
Started 1 week, 1 day ago (2009-11-26 21:23:00)
by petalsandcoco
Hi French Fries,
All day at the beach... what a life ! Your menu sounds very tasty.
I am sitting in front of a fire eating take-out. I am just going through some of the threads today and they are really interesting.
I have never seen it so quiet, here....scary !
Turkey dinners are just starting.....I had mine a week ago. But I do look forward to new recipes.....
Cheers !
Merci
Started 1 month ago (2009-11-04 07:43:00)
by Ishbel
Yes, but not just roots!
When will the USA start to use metric for recipes?
|
|
ChefTalk Cooking Forums
Size: 390 bytes
