Nice Buns in SP Chinatown
Dec 22, 2006 by PAL in Outer Boroughs
The 3 Grand Cuisines
Dec 20, 2006 by Chinon00 in General Topics
ISO of Instant Yeast in Park Slope
Dec 23, 2006 by judybrune in Outer Boroughs
Trouble getting registered?
Dec 22, 2006 by jen kalb in Site Talk
Pacificana restaurant in sunset park...
Dec 22, 2006 by ltjbukem in Outer Boroughs
How about local chowhound wikis?
Dec 21, 2006 by mcsmcs in Site Talk
Kitchen Aid (6 quart) attachments question
Dec 22, 2006 by jennyc in Cookware
Veg dishes to accompany a Cuban dinner?
Dec 22, 2006 by rexmo in Home Cooking
Swedish Cookie Recipe Sought
Dec 21, 2006 by DonShirer in Home Cooking
Gluten Free in Rome
Dec 21, 2006 by jmblock in Italy
Good French in Park Slope/Ft. Greene?
Dec 21, 2006 by svanso in Outer Boroughs
4 cups leftover fresh pecans
Dec 21, 2006 by nissenpa in Home Cooking
Question about Sticky Toffee Pudding....
Dec 21, 2006 by stacylyn in Home Cooking
Baked in Red Hook
Sep 19, 2006 by CornflakeGirl in Outer Boroughs
Pfeffernuesse cookies...HELP!
Dec 19, 2006 by chowgrrrl in Outer Boroughs
Hungarian Jewish Cooking, today's NYT Food section
Dec 13, 2006 by pitu in Food Media & News
Your Ideal Kitchen.... Appliances, Utensils, Cookware, Cutlery -- any price, up for all ideas!!
Dec 18, 2006 by Kamembert in Cookware
Can you name this chinese dish?
Dec 19, 2006 by col8118 in Manhattan
A delicious cheese
Dec 19, 2006 by jen kalb in Cheese
The “best” Austrian/German in the city
Dec 19, 2006 by bocce in Manhattan
Baking books
Dec 18, 2006 by calny in Home Cooking
Blown away at Bukhara
Dec 18, 2006 by Offbalance in Outer Boroughs
Yeah shanghai..best shanghainese?
Dec 18, 2006 by yammers in Manhattan
Cookbook sources?
Dec 16, 2006 by NYchowcook in Not About Food
Need French garlic sausage to make sausage in puff pastry
Dec 17, 2006 by Jpand in Outer Boroughs
Real Name:
roudland@yahoo.com
Location:
brooklyn new york
Profile
My current drink of choice:
a good red
My favorite comfort food:
grilled smoked scamorza cheese with ajvar and some good bread. A drizzle of good olive oil and a few basil leaves doesnt hurt.
My most tattered cookbooks:
jaffrey, wolfert, beard "American Cooking", Ottolenghi, hazan and heatter
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