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gotsmack's Profile

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Tell me, what utensil do YOU use to cut shortening into pie dough?

Jul 16, 2012 by jmcarthur8 in Cookware

35
Jun 22, 2014

Can the Vitamix knead/mix dough? If not, a good entry-level mixer for pizza dough?

Dec 18, 2010 by classacts in Cookware

22
May 19, 2014

Do they make Tri-Ply cookware with copper instead of aluminum (SS-Copper-SS)?

Dec 17, 2011 by gotsmack in Cookware

50
Jul 17, 2013

Le Bernardin for Friday lunch, best time to go for lounge seating?

Jan 29, 2013 by gotsmack in Manhattan

1
Jan 29, 2013

Where to buy veal bones for stock? Not neck bones.

Jan 21, 2013 by gotsmack in Minneapolis-St. Paul

8
Jan 24, 2013

$250 to spend to update cookware--what would you do?

Sep 24, 2012 by boxocereal in Cookware

18
Oct 27, 2012

Best Cheesecake in New York?

Aug 14, 2012 by amnyc in Manhattan

15
Oct 23, 2012

Stainless steel pan can't get chicken to 165 degrees

Aug 28, 2012 by jms64799 in Cookware

12
Sep 02, 2012

Some Restaurants To Start Charging For Doggie Bags?

Jun 14, 2012 by 2chez mike in Not About Food

157
Jul 15, 2012

For anyone sitting on the fence re All-Clad.

Jul 05, 2012 by iliria in Cookware

23
Jul 06, 2012

Cuisinart Tri-Ply French Cookware

Nov 01, 2011 by dcrb in Cookware

41
Jun 05, 2012

Which comes first, the heat or the oil?

Feb 01, 2012 by mikie in Home Cooking

25
Mar 18, 2012

Brown and white stock questions

Jan 06, 2012 by gotsmack in Home Cooking

0
Jan 06, 2012

Cuisinart French Classic line, anyone use it? thoughts?

Dec 20, 2011 by gotsmack in Cookware

0
Dec 20, 2011