MMRuth's Profile

Type

Better than bouillon?

Oct 14, 2008 by jcattles in General Topics

26

Absolute Best Risotto You Will EVER Eat: Toasted Pistachio Gorgonzola Dolce

Apr 09, 2002 by Joe H. in Home Cooking

268

Zuni Cafe Cookbook: Eggs/ Starchy Dishes

Jan 01, 2007 by redwood2bay in Home Cooking

130

Broken clams safe to eat?

Feb 11, 2008 by marcia2 in General Topics

24

Fried Chicken Help Please!

May 28, 2009 by sloepoke in Home Cooking

42

January 2011 Cookbook of the Month: STIR-FRYING TO THE SKY'S EDGE

Dec 31, 2010 by smtucker in Home Cooking

599

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

Feb 29, 2008 by oakjoan in Home Cooking

430

How long will Sangria last in the fridge?

Jun 17, 2008 by pancake in Wine

18

March 2009/July 2012 COTM Fish Without a Doubt: Baking & Roasting, Searing & Sautéing, Frying

Mar 01, 2009 by foxy fairy in Home Cooking

218

Deep frying with Canola Oil

Feb 29, 2008 by wishesforsale in General Topics

52

March 2009/July 2012 COTM Fish Without a Doubt: Fish Cakes & Burgers and Pasta and Rice

Mar 01, 2009 by foxy fairy in Home Cooking

115

Pimento Cheese - what kind of peppers

Jan 15, 2011 by chowmel in Home Cooking

17

Dairy Substitute in Soups

Jul 24, 2008 by Mandy in Home Cooking

18

What are tricks to the perfect spaghetti sauce?

Feb 22, 2009 by cups123 in Home Cooking

77

Why are main courses called entrées in the US?

May 30, 2008 by greedygirl in Not About Food

137

You know you're a Chowhound when....

Jul 27, 2006 by chaddict in Not About Food

358

Mayday! Smoked ham hocks vs. fresh pork hocks

Oct 24, 2006 by Kathi in Home Cooking

6

Best material for mortar and pestle?

Jul 09, 2006 by dordogne in Cookware

41

Eeek! Mouse-proofing my pantry?

Sep 04, 2006 by Notorious EMDB in Not About Food

27

What are white anchovies?

Apr 23, 2007 by Fiona in General Topics

12

Why are most Japanese places closed on Mondays?

Jul 18, 2007 by elmomonster in General Topics

10

Pasta cooked 'al dente', am I the only one who doesn't like it that way?

Mar 12, 2008 by Reston in General Topics

89

Where do you keep the Kitchen Aid mixer?

Oct 04, 2006 by vicki_vale in Cookware

110

FORK and/or SPOON for DESSERT?

Aug 05, 2008 by toitoi in Not About Food

22

Why cant americans make cheese ?

Dec 31, 2006 by stevenjf in Cheese

188