cowboyardee's Profile

Type

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

Trolls

Jan 10, 2012 by Simon in Site Talk

14

"Add New Post" button misuse

Oct 12, 2011 by Gary in Site Talk

22

Help -- I over salted Pork Ragu

Jan 12, 2012 by VJA in Home Cooking

8

Chopped: those judges certainly cultivate the art of the stink-eye, to quash perceived sass-mouth competitors

Jan 10, 2012 by silence9 in Food Media & News

25

Top Food Trends of 2012 (Saveur)

Jan 09, 2012 by 2roadsdiverge in Food Media & News

20

Top Chef Texas - Ep. #9 - 01/04/12 (Spoilers)

Jan 04, 2012 by LindaWhit in Food Media & News

438

Who is responsible?

Jan 06, 2012 by rworange in Not About Food

13

Pie Crust - Which One?

Jan 04, 2012 by rockycat in Home Cooking

37

~ Is briefly boiling (blanching) beef or game just as safe as boiling poultry? ~

Dec 29, 2011 by designparadise in General Topics

7

Seeking advice on *making* a knife block

Jan 21, 2011 by tanuki soup in Cookware

37

Top Chef Texas - Ep. #8 - 12/21/11 (Spoilers)

Dec 21, 2011 by LindaWhit in Food Media & News

316