cowboyardee's Profile

Type

Service Dogs Get Couple Kicked Out of Restaurant

Aug 19, 2014 by EatFoodGetMoney in Food Media & News

255

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

Aug 20, 2014 by jljohn in Cookware

36

I'm a Professional, But Not a Chef. How About You?

Aug 19, 2014 by PHREDDY in General Topics

45

J.A Henckels Forged Knife Set at Costco, Good Value?

Sep 24, 2012 by Skillz2213 in Cookware

27

Who Sharpens Their Mandoline Blade?

Aug 21, 2014 by kaleokahu in Cookware

4

Affordable equipment to maintain constant temperatures?

Aug 29, 2013 by takadi in Cookware

59

WFD's equivalent on eGullet is great!

Aug 19, 2014 by c oliver in Food Media & News

66

What do you want to know about wine?

Aug 20, 2014 by y528s in Wine

5

Pork shoulder vs pork loin

Mar 29, 2010 by julesincoq in Home Cooking

34

Sous vide to reheat BBQ?

Jan 30, 2012 by ahack in Home Cooking

17

Photos from Photo story don't appear under my profile

Aug 20, 2014 by cowboyardee in Site Talk

5

NY Times Review of Giada's Las Vegas restaurant. Ouch

Aug 13, 2014 by DGresh in Food Media & News

179

Acidic Citrus Marinades With Pork / Improving The Process

Jul 21, 2014 by DawnT in Home Cooking

5

What worked and didn't work about Chowhound

Aug 08, 2014 by Robert Lauriston in Site Talk

94

Food Humor in Cartoons

Oct 16, 2013 by alkapal in Food Media & News

68

I just realized I need a pressure cooker for canning tomatoes

Aug 10, 2014 by nowitsfun in Home Cooking

47

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Aug 14, 2014 by Worldwide Diner in Food Media & News

23

Why oh why can I not emulsify???

Jun 13, 2012 by cleopatra999 in Home Cooking

19

Honing Steel for Asian Knife

Aug 19, 2014 by OrchConductor in Cookware

1

Easy way to find out if MSG is in restaurant foods?

Dec 22, 2010 by hnasc in General Topics

33

Which previous TC winners would be competitive in TC All Stars?

Dec 12, 2010 by chowser in Food Media & News

44

Please help me choose a knife steel/whetstone

Oct 26, 2011 by chowcook in Cookware

12

The evolution of food commentary - are the Chowhound values of the distant past still valid?

Aug 09, 2014 by PhilD in Site Talk

8

Single Induction Burner--any recommendations?

Aug 10, 2014 by nofunlatte in Cookware

22

Should I stop baking with pyrex?

Aug 08, 2014 by Shkra11 in Cookware

194