cowboyardee's Profile

Type

Ok ok ... I've finally started to freehand sharpen ... and ... it's not all that hard (to my surprise)

Jan 22, 2012 by jkling17 in Cookware

12

A quick comparison of the most popular methods of sharpening

Jul 21, 2011 by cowboyardee in Cookware

38

Restaurant reservations - proper way to be seated

Jan 20, 2012 by jrannem in Not About Food

58

Shocked at the Quality of these Paula Dean Knives from WalMart.com

Jan 21, 2012 by StriperGuy in Cookware

30

Conflicting Rules of Cooking

Jan 18, 2012 by blated0101 in General Topics

19

Bad Food? Tax It, and Subsidize Vegetables

Jul 25, 2011 by okra in Food Media & News

135

Cook ahead chicken thigh idea?

Jan 20, 2012 by roxlet in Home Cooking

19

Top Chef Texas - Ep. #10 - 01/11/12 (Spoilers)

Jan 11, 2012 by LindaWhit in Food Media & News

563

Seared Frozen Steak (nytimes, modernist cuisine)

Jan 19, 2012 by flzhang in Home Cooking

14

Lidia being sued for enslavement

Aug 19, 2011 by hon in Food Media & News

75

Cooking time for lentils in a pressure cooker affected by other ingredients?

Jan 17, 2012 by FelafelBoy in Home Cooking

9

On what special occassion and dish do I use my $5 per quart beef stock?

Jan 18, 2012 by Hank Hanover in Home Cooking

9

CarboNext 180mm Santoku - a delayed review

Jan 05, 2012 by Eiron in Cookware

38

Carbonext Santoku Passaround - A Review

Oct 05, 2011 by cowboyardee in Cookware

16

How/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)...

Jan 14, 2012 by damian in Home Cooking

55

Phone Etiquette at the Table: The Rules Have Changed

Nov 08, 2011 by CHOW Staff in Features

34

MIU France 8 inch Chef's knife a $20 option

Dec 23, 2011 by bbqJohn in Cookware

26

Edit bug - text runs together

Jan 14, 2012 by rworange in Site Talk

4

Average posting lifespan of a Chowhound

Aug 02, 2011 by meatn3 in Site Talk

81

Which beef cut to substitute into today's NYT recipe for Bo Ssam (slow-roasted Korean pork shoulder)?

Jan 13, 2012 by fmogul in Kosher

29

Fat, Fat, Gucky Chicken Breast (Normal or Freaky)? [moved from Site Talk board]

Jan 14, 2012 by basildip in Home Cooking

11

Manual pull through knife sharpener recommendations - pro or con

Jan 14, 2012 by YossiD in Cookware

6

Cooking a boneless rib roast with time/travel complications...Please help!

Jan 13, 2012 by sommrluv in Home Cooking

20

Appropriate cutting board for Japanese knife?

Apr 08, 2011 by dannynyc in Cookware

15

Water stone(s) for a beginner sharpening a really dull knife

Jan 10, 2012 by achilles007 in Cookware

18