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+ 200 buzzes
Discuss the latest professional food services, culinary students, cooking discussions, food and equipment reviews and recipes.
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  1. ProducerMamen Delgado

    Mamen Delgado

    03/12/2016
    Pisto Manchego (English & Español)
    Pisto Manchego (English & Español)Pictures taken by myself // Foto propiaToday has been a cooking day and I have prepared one of my favorite dishes.Pisto Manchego, also known simply as pisto, is a traditional dish of Spanish cuisine consisting of a fry of various vegetables from the...
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    Lisa Gallagher
    03/12/2016 #8 Lisa Gallagher
    Thank you for tagging me and thinking of me @Mamen Delgado,! Yes, I love, love cooking and trying new cuisines. I had to look up the word Longanizas and it's similar to chorizo? Wow, this sounds so appetizing. I will be making this, you can count on that. Psst, I love curry too! I also use fresh garlic in many of my dishes (I'm a garlicOhlic) lol
    Jorge Carballo Pérez
    03/12/2016 #7 Jorge Carballo Pérez
    #2 Por cierto, ya he visto el porque del tema del link, nada un lapsus, ya lo tengo claro
    Jorge Carballo Pérez
    03/12/2016 #6 Jorge Carballo Pérez
    #2 Riquísimo, Gracias Mamen, además a Sonia le sale genial, yo dentro de poco voy a hacer un gazpacho manchego, uno de mis platos del portofolio, jajajajja. Por cierto, explicame como has puesto el link a foodies .......
    Sonia Quiles Espinosa
    03/12/2016 #5 Sonia Quiles Espinosa
    Pero te mando a la colmena de Recetas de cabeza @Mamen Delgado!!! No te libras!!!
    Hugo Chinchilla
    03/12/2016 #4 Hugo Chinchilla
    Uyyyyyy @Mamen Delgado creo que tengo aproximadamente unos 15 años de no comer pisto. Sabes que hablando de pisto así es como en Honduras se le dice al dinero de manera informal, como quien dice las pelas, jeje. CC @Fabiola Fuentes
    Sonia Quiles Espinosa
    03/12/2016 #3 Sonia Quiles Espinosa
    Muchas gracias @Mamen Delgado!! Que lujo me encanta el pisto como nieta de manchega mi abuela lo hacía riquísimo, la Intro fantástica y lo del curry tomo nota, lo probaré, interesante ... el contraste. Feliz fin de semana y muchas gracias!! :)
    Mamen Delgado
    03/12/2016 #2 Mamen Delgado
    Y pensando también en @Sonia Quiles Espinosa, @Jorge Carballo Pérez y @Hugo Chinchilla, cocineros habituales.😉
    Mamen Delgado
    03/12/2016 #1 Mamen Delgado
    I have prepared this pisto and this Producer thinking of you, @Lisa Gallagher, who loves Spanish cuisine. Hope you enjoy it!!
  2. ProducerAntoine Prager

    Antoine Prager

    28/10/2016
    Chef Turns Invasive Species Into Delicious Sushi
    Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...
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    Comments

    Lisa Gallagher
    29/11/2016 #3 Lisa Gallagher
    #2 You raised some great points @Ken Boddie. I'd love to know if @Antoine Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!
    Ken Boddie
    28/11/2016 #2 Ken Boddie
    #1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?
    Lisa Gallagher
    28/11/2016 #1 Lisa Gallagher
    This was extremely interesting @Antoine Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
  3. ProducerWayne Yoshida

    Wayne Yoshida

    12/10/2016
    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
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    Comments

    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa Gallagher
    12/10/2016 #4 Lisa Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa Gallagher
    12/10/2016 #1 Lisa Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  4. ProducerLisa Gallagher

    Lisa Gallagher

    08/10/2016
    Crab Cakes With Imitation Crab Meat
    Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did,  however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...
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    Comments

    Conrad Thiele
    02/11/2016 #11 Conrad Thiele
    What's immatation crab made of..?
    Lisa Gallagher
    13/10/2016 #10 Lisa Gallagher
    #9 We love it on occasion @Donna-Luisa Eversley!
    Donna-Luisa Eversley
    13/10/2016 #9 Donna-Luisa Eversley
    This looks very yummy and easy to make @Lisa Gallagher😊
    Lisa Gallagher
    12/10/2016 #8 Lisa Gallagher
    Thanks @Andrew Porter and @Sophie Perrin, they are very tasty!!
    Andrew Porter
    10/10/2016 #7 Andrew Porter
    These look scrumptious @Lisa Gallagher thanks for sharing this recipe, will definatley be trying!
    Sophie Perrin
    10/10/2016 #6 Sophie Perrin
    It looks delicious! Thanks for the recipe, I will try it soon :)
    Dean Owen
    10/10/2016 #5 Dean Owen
    Do you use the Thai fish sauce (Nam pla)? Quite smelly, but I love using it in stir fries. Not sure about crab cakes though...
    Lisa Gallagher
    09/10/2016 #4 Lisa Gallagher
    Thanks for sharing @Dean Owen!
    Lisa Gallagher
    09/10/2016 #3 Lisa Gallagher
    #2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.
    Dean Owen
    09/10/2016 #2 Dean Owen
    What a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
    Lisa Gallagher
    09/10/2016 #1 Lisa Gallagher
    For those of my friends who like to cook yet keep it simple & tasty. This is an easy recipe I came up with last evening & wanted to share it.
  5. Dustin Gordo

    Dustin Gordo

    01/08/2016
    Dustin Gordo
    Japan ups its Kit Kat game with liquid nitrogen
    mashable.com Frozen nitrogen Kit Kats are exactly what you didn't know you were missing this...
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  6. ProducerPaul "Pablo" Croubalian
    Shish Taouk with Everybody Garlic Sauce The EZ Way
    Shish Taouk with Everybody Garlic Sauce The EZ WayIn Turkish, “shish” means skewer or stick. “ Taouk ” means chicken. So, shish taouk means “Chicken on a stick.” Shish Touk sounds fancier.I don’t use skewers or sticks when I make it. If you prefer it skewered, knock yourself out. Either way...
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    Comments

    Lisa Gallagher
    16/06/2016 #14 Lisa Gallagher
    Making this today thanks to @Paul "Pablo" Croubalian
    Lisa Gallagher
    16/06/2016 #13 Lisa Gallagher
    I think I'm going to make this today! I love thighs better than breasts too. Oh, that just didn't sound right. The sauces, Yum! I have some zucchini- I think I will grill that as well. Thanks for sharing this dish!
    Wayne Yoshida
    12/06/2016 #12 Wayne Yoshida
    @Paul "Pablo" Croubalian, great to see more of your secret talents! The lead photo is killing me, my mouth is watering. And thanks for sharing it on my new hive.
    Paul "Pablo" Croubalian
    12/06/2016 #11 Paul "Pablo" Croubalian
    #6 re: Happier single. Me too until I met my current wife.
    Paul "Pablo" Croubalian
    12/06/2016 #10 Paul "Pablo" Croubalian
    #8 LOl, yeah we had it last night. My wife caught me writing this post.
    Paul "Pablo" Croubalian
    12/06/2016 #9 Paul "Pablo" Croubalian
    #7 Actually, @Pamela L. Williams, I made this often on my road to 60 pounds of weight loss. Sub out the oil for water, the yogurt (which I didn't mention should be plain) for the lo-cal version, double up the lemon, and stick to breasts. Low calorie and yummy. Forget about the garlic sauce, but you can sub low-calorie mayo and a sh!tload of garlic
    Bill Stankiewicz
    12/06/2016 #8 Bill Stankiewicz
    @Paul "Pablo" Croubalian, another great piece here Paul!! Now I know what I will be eating for lunch today. Many thanks, Bill Stankiewicz
    Pamela L. Williams
    12/06/2016 #7 Pamela L. Williams
    Thought! don't temp those fasting Chef Paul! It should be a commandment :-) but this does look good. Yesterday was 'scrounge' night, eating up leftovers before hitting the grocery today. I'm ready for a real meal...may have to try to talk my son-in-law to making this dish! #5
    Brian McKenzie
    12/06/2016 #6 Brian McKenzie
    I always used to buy whole frier chickens, the ex thought it was gross to eat them because the still looked like chickens. Never mind the fight the night she found out what chittlins are and where the come from. Happier single.
    Paul "Pablo" Croubalian
    12/06/2016 #5 Paul "Pablo" Croubalian
    #3 oh yeah, i forgot about Ramadan
    Dean Owen
    12/06/2016 #4 Dean Owen
    Oh I could devour the plate in the picture right now. Is it me or do I get the feeling that they market Middle Eastern food in the U.S. as usually Turkish food, and not Lebanese, Iranian, Egyptian etc like in England for example. Either way, Iranian food & Lebanese food are my favourite. Your recipe for "Turkish yakitori" looks amazing Paul-sensei ! I would like a chili-sauce with that.
    Jahanara Hoque
    12/06/2016 #3 Jahanara Hoque
    I'll eat at sunset.
    Paul "Pablo" Croubalian
    11/06/2016 #2 Paul "Pablo" Croubalian
    #1 LOL, well, my wife saw me writing this post and said, "Great idea!" So she invited everyone for a bar-b-que. Side note re: deboning chicken thighs... I just deboned 18 in 33 minutes. It's pretty quick to do. We'll be eating at 8:30 GMT-4... think you can get here in time?
    Jahanara Hoque
    11/06/2016 #1 Jahanara Hoque
    I'm hungry
  7. pablo contreras cartes
    www.facebook.com/carambattack
    pablo contreras cartes
    www.facebook.com
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    Sidnei Momi
    13/11/2016 #13 Sidnei Momi
    Soluções e assessoria para administração de condomínios residenciais e comerciais; associação de moradores e condo-hotéis.
    josimar santos pereira
    22/10/2016 #12 josimar santos pereira
    meu começo como rodoviario (motorista de onibus) uma experiencia inesquecivel
    Bárbara Faustino Ramires
    08/06/2016 #8 Bárbara Faustino Ramires
    minha pagina, olhe a minha pagina
    Marco Antonio Lopez Martinez
    03/06/2016 #7 Marco Antonio Lopez Martinez
    /cusine.lopezmartinez
    Nelly Elena Sorroche
    27/05/2016 #5 Nelly Elena Sorroche
    #1 gracias por escribir pero esta colmena es solo para compartir temas relacionados con la actividad de turismo .Mucha suerte en tu busqueda
    Nelly Elena Sorroche
    27/05/2016 #4 Nelly Elena Sorroche
    #2 te agradezco pero esta colmena es solo para compartir temas relacionados con la actividad de turismo . Gracias por escribir igual
    Nelly Elena Sorroche
    27/05/2016 #3 Nelly Elena Sorroche
    Toda la info en Facebook , videos, destinos y paquetes con los operadores mas importantes a nivel nacional e internacional
    Consulta!!!
    Libardo Araque Ortiz
    17/02/2016 #2 Libardo Araque Ortiz
    marketing en platicpetenvases,cosmeticos,ind,y de laboratorio libardoaraqueortiz@gmail.com y libardo araque porfacebook
    Erick Martin Cordoba Uscanga
    09/02/2016 #1 Erick Martin Cordoba Uscanga
    Hola buen dia busco empleo como cajero de banco o centro comercial cuento con experiencia de dos años. de Veracruz, Ver. Num. telefonico es 2291077504.
  8. Kitchen Mason

    Kitchen Mason

    30/05/2016
    It's Bank Holiday, the weather is rubbish... you need something to do. Give my Salted Caramel Brownies a try!

    http://kitchenmason.com/2015/05/24/salted-caramel-brownies/
    Kitchen Mason
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    Comments

    Oliver Moloney
    30/05/2016 #2 Oliver Moloney
    Delicious!
    Kimberly Lewis
    30/05/2016 #1 Kimberly Lewis
    When I was young the idea of salt and caramel really did not appeal... adult me wants to educate young me so I can have many more years of this utter delight!
  9. Kitchen Mason

    Kitchen Mason

    26/05/2016
    Want an epic dinner tomorrow night but can't be bothered with the effort? Give my Slow Cooker BBQ Chicken a try!

    http://kitchenmason.com/2015/07/15/slow-cooker-bbq-chicken/
    Kitchen Mason
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  10. Kitchen Mason

    Kitchen Mason

    22/05/2016
    Take breakfast back to your childhood with these copycat Raspberry Pop Tarts!

    http://kitchenmason.com/2015/08/23/raspberry-pop-tarts/
    Kitchen Mason
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    Comments

    mohammed khalaf
    22/05/2016 #2 mohammed khalaf
    that very tasty
    NO one
    22/05/2016 #1 NO one
    awww these bring me back great memories!
  11. Kitchen Mason

    Kitchen Mason

    21/05/2016
    Bad weather makes me crave comfort food. These Tasty Turkey Meatballs of Perfect!

    http://kitchenmason.com/2016/03/06/tasty-turkey-meatballs-2/
    Kitchen Mason
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    Comments

    Mohammed A. Jawad
    22/05/2016 #1 Mohammed A. Jawad
    Looks saucy and delicious! :)
  12. Kitchen Mason

    Kitchen Mason

    18/05/2016
    {NEW POST} These Custard & White Chocolate Cookies are amazing! You NEED to try them!
    Kitchen Mason
    Custard & White Chocolate Cookies - KitchenMason
    kitchenmason.com These Custard & White Chocolate Cookies are the greatest flavour combo EVER! British to the core, they're simple to make & quick to disappear...
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  13. Kitchen Mason

    Kitchen Mason

    17/05/2016
    Turn your favourite chocolate bar into cupcakes with my Mars Bar Cupcakes Recipe!

    http://kitchenmason.com/2012/06/16/mars-bar-cupcakes/
    Kitchen Mason
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    Comments

    NO one
    17/05/2016 #2 NO one
    #1 hehehe nothing that 2000 abbs per day won't fix =P
    Jahanara Hoque
    17/05/2016 #1 Jahanara Hoque
    Voy a ser muy gordo. Me encanta pasteles.
  14. Peña Top Chef

    Peña Top Chef

    16/05/2016
    Peña Top Chef
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  15. Kitchen Mason

    Kitchen Mason

    16/05/2016
    Take the fuss out of dinner with my Slow Cooker Pulled Pork!

    http://kitchenmason.com/2014/06/29/slow-cooker-pulled-pork/
    Kitchen Mason
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    Comments

    Raúl Pérez Castro
    17/05/2016 #1 Raúl Pérez Castro
    yummy!
  16. Kitchen Mason

    Kitchen Mason

    15/05/2016
    Enjoying some Thyme Baked Eggs for brunch today. Forgot how delicious it was!

    http://kitchenmason.com/2014/08/24/thyme-baked-eggs/
    Kitchen Mason
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  17. Kitchen Mason

    Kitchen Mason

    14/05/2016
    Morning all! Ever fancied making your own copycat Chocolate HobNobs? Well now you can!

    http://kitchenmason.com/2014/07/27/chocolate-hobnobs/
    Kitchen Mason
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  18. Kitchen Mason

    Kitchen Mason

    12/05/2016
    What a glorious day! Make it even better with these Caramel Shard Cookies :)

    http://kitchenmason.com/2014/02/02/caramel-shard-cookies/
    Kitchen Mason
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    Comments

    Kitchen Mason
    12/05/2016 #2 Kitchen Mason
    Thank you!
    Teresa Gezze
    12/05/2016 #1 Teresa Gezze
    They look delish!
  19. Adelaide Santos

    Adelaide Santos

    12/05/2016
    Adelaide Santos
    Así es la mejor chef del mundo
    www.expansion.com Es carismática, moderna, sonriente y autodidacta; además, se ha convertido en el estandarte de la cocina femenina en el mundo. Desde esta...
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  20. Kitchen Mason

    Kitchen Mason

    10/05/2016
    Rainy days make me sad :( Cheer yourself up with some classic & delicious Carrot Cake!

    http://kitchenmason.com/2015/02/01/carrot-cake/
    Kitchen Mason
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  21. Kitchen Mason

    Kitchen Mason

    10/05/2016
    There's a KitchenMason competition on the go! You could win these lovely dishes from the new Harbour Living 'From Scratch' range!

    More details here: http://kitchenmason.com/2016/05/08/full-english-frittata/
    Kitchen Mason
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  22. Kitchen Mason

    Kitchen Mason

    09/05/2016
    What a beautiful day! Cool down with my easy 3 Ingredient Strawberry Ice Cream recipe.

    http://kitchenmason.com/2015/07/26/3-ingredient-strawberry-ice-cream/
    Kitchen Mason
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  23. Kitchen Mason

    Kitchen Mason

    08/05/2016
    No one wants to put the oven on in beautiful weather like this! Why not give my no bake Mars Bar Slice a go instead?

    http://kitchenmason.com/2016/04/24/mars-bar-slice/
    Kitchen Mason
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  24. Kitchen Mason

    Kitchen Mason

    07/05/2016
    Summer has landed! Have a go at this refreshing Mango & White Chocolate Cheesecake.

    http://kitchenmason.com/2014/11/09/mango-white-chocolate-cheesecake/
    Kitchen Mason
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  25. Kitchen Mason

    Kitchen Mason

    04/05/2016
    In need of a super easy treat? This Microwave Lemon Fudge is made in minutes!

    http://kitchenmason.com/2016/02/28/microwave-lemon-fudge/
    Kitchen Mason
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