cowboyardee's Profile

Type

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

Jan 10, 2010 by arupiper in Cookware

56

Why is my pesto turning brown?

Sep 30, 2011 by roxlet in Home Cooking

41

'Rocking' Santoku - What's Your Opinion?

Jun 10, 2015 by ChefCurry26 in Cookware

33

Klok ceramic knives at Ocean State Job Lot

Nov 15, 2012 by javaandjazz in Cookware

13

Tojiro DP 240mm Gyuto

Jun 12, 2015 by Arbez in Cookware

19

What cut should I use when a recipe just says "lean beef"?

Jun 12, 2015 by ninrn in Home Cooking

25

What Is America's Worst Restaurant Chain?

Mar 02, 2015 by CHOW Staff in Features

683

Which comes first, the heat or the oil?

Feb 01, 2012 by mikie in Home Cooking

26

Miyabi Japanese Knives

Feb 22, 2010 by roycey in Cookware

16

Very cool outdoor pizza oven. I.want.this.

Jun 08, 2015 by ferret in Cookware

6

About to pull the trigger on a Shun Nakiri Premier. Why shouldn't I?

Jun 01, 2015 by Pheelicks in Cookware

24

Hey Sharp Knife Nerds--What About Flatware?

Jul 12, 2011 by kaleokahu in Cookware

81

Wusthof Ridge Chef's Knife -- Worthwhile or Gimmick?

Aug 05, 2013 by jnwall in Cookware

8

Whetstone advice for beginner

Jun 03, 2015 by roosm in Cookware

6

Does anyone really LOVE sous vide?

Feb 25, 2011 by Big Eater in General Topics

83

Pizza Ovens: Compare and Contrast

Apr 24, 2015 by Gustavo Glenmorangie in Cookware

4

The Best Way to Cook a Thick Steak

Apr 18, 2012 by andysteven in Home Cooking

26

Campari tomatoes -- tried them yet?

Feb 27, 2003 by Fargo in General Topics

65

Shun Serrated 6 inch "Ultimate Utility" Knife: why not sold in Japan?

May 12, 2015 by drrayeye in Cookware

69

Marinading steak

May 25, 2015 by law_doc89 in Home Cooking

12

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, a...

Sep 02, 2011 by Mr Taster in Home Cooking

492

All I want is a good cup of coffee at home. [moved from General Topics]

Nov 17, 2011 by mikey031 in Cookware

188

Starting to sharpen and getting a whetstone. What grits? What brand do you recommend?

Jun 17, 2014 by GOJIRA in Cookware

17

Sous vide -- what should I cook first?!

Dec 10, 2013 by c oliver in Cookware

210

Does the Chef or do the Kitchen Staff at Restaurants Drink "On Duty"?

Nov 29, 2011 by Chinon00 in Not About Food

48