cowboyardee's Profile

Type

The Next Iron Chef: Super Chefs (Episode 7: "Hamptons Beach Cookout") [Spoilers]

Dec 11, 2011 by ipsedixit in Food Media & News

220

Getting Flagged at a Bar

Apr 06, 2011 by shoeman in Not About Food

146

Ramen Noodles - They are Everywhere- Are they becoming an American Staple or What?

Feb 22, 2012 by cstout in Home Cooking

45

Top Chef Texas - Ep. #15 - 02/15/12 (Spoilers)

Feb 15, 2012 by LindaWhit in Food Media & News

519

Any experience with a Sous Vide?

Feb 19, 2012 by Missnat in Cookware

7

Help for tough steak

Feb 14, 2012 by Transplant_DK in Home Cooking

13

1200 grit whetstone- too slow..

Feb 03, 2012 by achilles007 in Cookware

13

How do people become food critics?

Apr 28, 2011 by ELO86 in Food Media & News

45

Best steak knives for about $100?

Mar 10, 2011 by uptownlibrarian in Cookware

23

How Often Do You Use Recipes?

Feb 07, 2012 by caseyjo in General Topics

60

Top Chef Really Important Things To Do Before You Start the Show

Dec 23, 2011 by grant.cook in Food Media & News

131

All That Menu Psychology Stuff Is Bull

Feb 07, 2012 by CHOW Staff in Features

16

Top Chef Texas - Ep. #14 - 02/08/12 (Spoilers)

Feb 08, 2012 by LindaWhit in Food Media & News

424

Choosing a Japanese or hybrid knife for cutting vegetables

Feb 13, 2012 by egolding in Cookware

7

Top Chef Texas - Ep. #13 - 02/01/12 (Spoilers)

Feb 01, 2012 by LindaWhit in Food Media & News

214

Need Flavor Profile Advice

Feb 11, 2012 by jillfiredup in Home Cooking

16

It's an election year - in my perfect world CH would have a new voice too

Feb 08, 2012 by meatn3 in Site Talk

26

Top Chef - Texas - Last Chance Kitchen (spoilers)

Dec 14, 2011 by John E. in Food Media & News

572

Okay, I need a set of knife stuff. Budget: $850

Feb 10, 2012 by shezmu in Cookware

17

How do you make smoked lard?

Jun 13, 2011 by Ookley in Home Cooking

12

Knife Review: Kobayashi Dojo Nakiri

Feb 07, 2012 by jkling17 in Cookware

41

Need a cleaver that can chop through pork ribs.

Feb 10, 2012 by poohgirl in Cookware

8

Lamb shanks...roasted or braised?

Feb 06, 2012 by redgirl in Home Cooking

41

MEAT GLUE? HOW WIDESPREAD IS IT?

Apr 25, 2011 by ospreycove in General Topics

16

What bourbon are you enjoying?

Jan 05, 2012 by scubadoo97 in Spirits

26