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ChefTalk & GlobalChefs Newsletter - November 2009
GlobalChefs & ChefTalk Newsletter January 2010

Happy New Year!

We hope this month's newsletter finds you well rested from the holidays. Though January is generally a more quiet month of the year for ChefTalk.com, Globalchefs.com, and Bevreview.com, we do have some exciting articles, cookbooks, beverages, and product reviews for you this month.

Just a reminder that our Chef Jobs section has hundreds of jobs for chefs, pastry chefs, banquet chefs, sushi chefs, sous chefs and more. We have recently updated our job listings so they are broken down by USA and Canada and then by State. The jobs are updated daily and you can even subscribe to a particular Country/State rss feed for the area you want to find a job. Stop by the jobs section and find your next chef position; USA Chef Jobs - Canada Chef Jobs

Below is our featured content for this month - enjoy.

Cheers,

Jeremy & Nicko

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What's New?

Cooking Articles

A Guide to Substitutions for Herbs & Spices

Chef Peter Martin shares some of his recommended substitutions when cooking with different herbs and spices. See if your substitutions match.
by: Peter Martin

How to Can Meat - AKA Jar Meat

We continue our series on food preservation techniques with a unique one from experienced canner, Pam Grant. Pam takes you step-by-step through the technique she uses for canning meat.
by: Pamela Grant

Preserving a Hot Trend

Also continuing with our food preservation theme we learn how to prepare South Carolina Drunken Fig Jam by Pastry Chef Tina Spaltro, WaterScapes at the Marina Inn at Grande Dunes, Myrtle Beach, SC
by: Becky Billingsley

How To Create Better Food Photographs

by: Namthip Paine
Not too long ago, ChefTalk held a food photography contest. One of our first place winners, Namthip Paine, has written down some helpful tips when taking photos of your food.

Ask an expert. Do you have a wine, cooking or career question?

 


Product Reviews

Morpheus Culinary Watch
by: Jim Berman CCI
The Culinary is no hiker's or diver's watch with a cutesy cooking decal affixed. This creation is all business! The design echoes the rugged look of a professional kitchen, with its industrial edges, a stove's gas-knob inspired crowns and pot-handle appearance of the cover above the crown. But its heft is what will make for a functional tool of a busy kitchen.


Cookbook Reviews


Takashi's Noodles

Japanese Comfort Food
by: Takashi Yagihashi with Harris Salat Photography by Tyllie Barbos

The Spice Kitchen: Flavorful Recipes from Around the World
A Short Journey Along The Flavor Road
by: Michal Haines Photography by Jacqui Blanchard

Unbelievable Desserts with Splenda
Fighting with Food
by: Marlene Koch Illustrations by Christopher Dollbaum Photography by Steve Legato


Military Wives' Cookbook: 200 Years of Traditions, Recipes, and Remembrances
My Eyes Have Seen the Glory
by: Carolyn Quick Tillery




Beverage Reviews

BevReview.com provides reviews and updates on a variety of beverages


Review: Heritage Dr Pepper


Heritage Dr Pepper is for those who appreciate a good Dr Pepper. Using a combination of cane and beet sugar, this beverage is smoother and cleaner than its high fructose corn syrup counterpart, allowing you to actually notice those "23 Flavors" that the company is always bragging about.


Review: Pepsi Throwback (December 2009 Rerelease)


Pepsi Throwback is back, this time for a limited 8-week run from December 28-February 22. It's got the same great sugar taste, but this time a quite-improved visual design that will hopefully get it noticed in the marketplace.  Get the good stuff before it's too late!

 
Review: Mountain Dew Throwback (December 2009 Rerelease)

Mountain Dew Throwback has returned once again... with some flavor changes. If you like the current taste of regular Mountain Dew, then you are sure to love this iteration of the limited edition drink.  However, if you are pining for the clean, smooth, citrus taste you remember from the first Mountain Dew Throwback back in April 2009, be prepared for disappointment.

 


 

Featured Recipe


Curry Udon

1½ tablespoons vegetable oil
1 cup thinly sliced yellow onion
1 cup peeled and thinly sliced salsify
1 teaspoon curry powder
6 cups Udon Broth (see below)
3 ounces medium-hot Japanese curry sauce mix
1¼ cups whole milk
12 ounces beef, sliced paper thin (ask your butcher to slice it for you)
1 pound dried udon noodles
2 scallions, both white and green parts, thinly sliced
8 mitsuba leaves, thinly sliced

Set a large sauté or wide-bottomed pan over high heat and add vegetable oil. When the oil is hot, about 30 seconds, add the onions and salsify. Cook for 1 minute, then decrease the heat to medium and cook, stirring often, until the onions are soft, approximately 45 seconds longer. Add the curry powder and continue cooking, stirring often, until it has been absorbed, about 30 seconds.

Pour the broth over the vegetables and increase the heat to high. Add the curry sauce mix and stir until dissolved, about 2 minutes. Stir in the milk and heat for 1 minute. Stir in the beef and cook over medium heat until the meat is cooked through, 2½ to 3 minutes.

Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Drain well. Divide the noodles among 4 bowls. Into each bowl pour one-fourth of the curry broth and the beef and garnish with the scallions and mitsuba leaves.

Udon Broth

3 cups Dashi (see below)
½ cup plus 2 tablespoons Japanese soy sauce
½ cup mirin

Combine all the ingredients in a saucepan and bring to a boil. Decrease the heat and keep warm until ready to serve.

Dashi

2 large pieces kombu, approximately 10 by 4 inches each, gently wiped with a damp towel
2 quarts plus 1 cup water
3 cups packed katsuobushi (dried bonito flakes)

Place kombu and water in a large stockpot and let it soak at room temperature for at least 20 minutes. You can soak longer, too, even overnight, which will allow the kombu to release more flavor. Bring to a boil over high heat. Remove the kombu and decrease the heat so the liquid is simmering. Add the katsuobushi and gently mix into the liquid; don't stir vigorously. Simmer for 10 minutes longer, then strain through a fine-mesh sieve.

Recipe courtesy "Takashi's Noodles," written by Takashi Yahihashi, published by Ten Speed Press, 2009.

 

Latest Jobs


Upscale GM’s, Managers and Chefs - National Hospitality Associates, Inc.
Growing high volume, upscale restaurant company seeking a General Manager an Executive Chef and a strong Manager for new restaurants opening in the Schaumburg, IL

Executive Pastry Chef
ResidenSea Ltd.
ResidenSea Ltd, the management company for The World - the only resort community at sea, is seeking for an accomplished and experienced Executive Pastry Chef

Japanese Sushi Chef
The Fairmont Orchid, Hawaii
GENERAL PURPOSE OF THE JOB: Oversee the day-to-day culinary operations of the hotel’s Japanese Restaurant/Banquet Sushi/Luana Lounge and In Room Dining. Train, supervise staff, &

Maggiano’s Little Italy, Sous Chef, Las Vegas, NV
Feast on Family Sized Benefits Maggiano’s is all about sharing. As a Chef you’re invited to savor a satisfying blend of benefits and rewards that

Executive Chef
Landry’s Restaurant
THE CHART HOUSE IS NOW OPEN AT THE GOLDEN NUGGET’S NEW RUSH TOWER IN LAS VEGAS, NV!!! The Chart House is a non-union fine dining

Head Pastry Chef
Head Pastry Chef - Immediate Hire! Leading NYC gourmet food market with multiple locations in New York City is seeking an Executive Pastry Chef for our .

Hundres of chef jobs updated daily. Look for jobs by country (USA or Canada) and state. Chef Jobs

Featured Photo

Painted Dessert
by: Bonbini

Forum Discussions


My First Sheet Cake:Disaster
by: missyjean

Pastrami recipe
by: oldpro

Spring menus?
by: shroomgirl

Any advice for an aspiring chef to be?
by: ThaNouShef

 
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