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cowboyardee's Profile

Type

How do restaurants make burger patties so tender?

Jul 28, 2011 by Octang in Home Cooking

15

Broken Henckels knife

Aug 08, 2011 by Simon Patrice in Cookware

36

Testing (debunking?) the flaxseed method for seasoning cast iron

Sep 14, 2011 by Modemac in Cookware

30

Pronounce "Gouda", Please.

May 12, 2011 by invinotheresverde in Cheese

179

Why is the Olive Garden so reviled?

May 13, 2012 by Exy00 in Chains

185

Oven canning

Apr 06, 2011 by Transplant_DK in Home Cooking

27

Grinding and Sanding and Reseasoning New Lodge Cast Iron Pieces

Jan 12, 2014 by Muddirtt in Cookware

43

The all mighty "Smoke Ring"... fact or fiction?

Oct 22, 2012 by Duppie in BBQ, Smoking, & Grilling

68

What do you listen to when you cook?

Dec 31, 2010 by YAYME in Not About Food

70

Why New York Hates Third-Wave Coffee

Feb 27, 2012 by CHOW Staff in Features

17

Chinese cleaver with less curve

May 10, 2009 by ronke in Cookware

54

Why oh why can I not emulsify???

Jun 13, 2012 by cleopatra999 in Home Cooking

21

Pureeing the Myth of Sriracha Sauce

Jul 20, 2014 by jonkyo in General Topics

157

Shun Kanso

Apr 03, 2015 by pnewelljr in Cookware

9

Do you use an American butcher knife in your kitchen?

Jun 05, 2015 by drrayeye in Cookware

110

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

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