Psst... We're working on the next generation of Chowhound! View >
f

fourunder's Profile

Type

What cut should I use when a recipe just says "lean beef"?

Jun 12, 2015 by ninrn in Home Cooking

25

Oil Catching on Fire

Nov 01, 2011 by Xhale12 in Home Cooking

19

Dim Sum Villa - New Providence

Mar 30, 2014 by Curlz in New Jersey

7

Portuguese Fish Chowder

Jun 13, 2015 by trail 6 in Home Cooking

6

Cooking Costco Pork Shoulder in Oven (for pulled pork)

Feb 05, 2011 by Random987 in Home Cooking

25

Sausage, peppers and onions

May 27, 2015 by momoftwo in Home Cooking

48

Do restaurants overcharge on purpose?

Jun 06, 2015 by MarkC in Not About Food

15

What makes a good host ?

Apr 06, 2015 by emglow101 in Not About Food

35

Facts about MSG

Jun 05, 2015 by Charles Yu in General Topics

6

Minimum $10 Credit Card charge? Legal or illegal?

Sep 23, 2011 by Aznmask in Not About Food

57

How frugal can they be??

May 27, 2015 by Motosport in Not About Food

39

What's the most overpriced menu item you've seen?

Aug 10, 2011 by piano boy in Not About Food

167

Ultimate Seafood Fest Recipe?

Jun 07, 2015 by brutikins in Home Cooking

7

Refrigerate after opening?

Feb 23, 2010 by Joe Berger in General Topics

13

Customer Service at Restaurants

Jan 17, 2012 by tylerchris in Not About Food

30

Cooking hot dogs for a crowd

Mar 17, 2007 by sdurand in Home Cooking

38

Manners Manifesto

Mar 15, 2015 by debbiel in Not About Food

235

Open bar - should you tip the bartender

Feb 17, 2011 by princeofpork in Not About Food

109

How to choose beef?

Jun 01, 2015 by clairelv in General Topics

19

Cross Rib Roast - Suggestions please

Mar 25, 2006 by Pâté chinois in Home Cooking

33

Annoyed about $6 bottled tap water charge at CraftBar

Feb 20, 2015 by slowcookin in Manhattan

47

NJ chefs make "Best Chefs in America" list

Apr 07, 2013 by maryanne06 in New Jersey

11

Michelin rated Lan Sheng opens in Wallington

Feb 25, 2014 by Christizz in New Jersey

14

NJ food tour

May 31, 2015 by stymie in New Jersey

15

When making ravioli or dumplings with wonton wrappers, should the meat filling be pre-cooked?

Oct 30, 2009 by ViolentScarlet in Home Cooking

25