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gotsmack's Profile

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Cuisinart Tri-Ply French Cookware

Nov 01, 2011 by dcrb in Cookware

43

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

Jul 16, 2012 by jmcarthur8 in Cookware

35

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

Dec 18, 2010 by classacts in Cookware

22

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

Dec 17, 2011 by gotsmack in Cookware

50

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

Jan 29, 2013 by gotsmack in Manhattan

1

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

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

8

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

Sep 24, 2012 by boxocereal in Cookware

18

Best Cheesecake in New York?

Aug 14, 2012 by amnyc in Manhattan

15

Stainless steel pan can't get chicken to 165 degrees

Aug 28, 2012 by jms64799 in Cookware

12

Some Restaurants To Start Charging For Doggie Bags?

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

157

For anyone sitting on the fence re All-Clad.

Jul 05, 2012 by iliria in Cookware

23

Which comes first, the heat or the oil?

Feb 01, 2012 by mikie in Home Cooking

25

Brown and white stock questions

Jan 06, 2012 by gotsmack in Home Cooking

0

Cuisinart French Classic line, anyone use it? thoughts?

Dec 20, 2011 by gotsmack in Cookware

0