e

escondido123's Profile

Type

How spicy *is* vindaloo?

May 29, 2007 by aynrandgirl in General Topics

36

Need help with a 60 person cocktail party on a budget!

May 18, 2011 by fattychalupa in Home Cooking

34

DH hates cilantro & bell pepper

Jun 22, 2011 by HBGigi in Home Cooking

18

How would you use Plum Chutney?

Jun 18, 2011 by escondido123 in Home Cooking

19

Gluten Free/Vegetarian Hors D' Oeuvres Suggestions

Jun 17, 2011 by foodworthy in Home Cooking

24

Things That Call Into Question A Cook's Credibility...

Jun 12, 2011 by inaplasticcup in General Topics

565

Making my first Coq au Vin tonight. Any tips?

Jun 22, 2011 by RayPot in Home Cooking

11

Must haves in kitchen remodel?

Jun 17, 2011 by TinaLa in Cookware

42

Need quick help - Curry Chicken

Jun 20, 2011 by cb1 in Home Cooking

8

A question about posting

Jun 22, 2011 by Godslamb in Site Talk

5

True hang over (hangover) remedy

Jun 14, 2011 by mframpton in General Topics

40

ISO advice about recessed, ceiling lighting for kitchen remodel --- incandescent vs. halogen

Jun 19, 2011 by c oliver in Cookware

23

Dining choices and politics!

Jun 14, 2011 by josephnl in General Topics

69

Freezable easy but spicy meals?

Jun 20, 2011 by pine time in Home Cooking

6

What food ingredients/related items do you completely avoid because of their dangers?

Jun 12, 2011 by fara in Not About Food

50

Food Pics - Doctored Or Undoctored?

Jun 14, 2011 by inaplasticcup in Food Media & News

16

Is the restaurant responsible?

Jun 20, 2011 by joe777cool in Not About Food

78

RSVP's or the lack thereof....

Jun 15, 2011 by Nanzi in Not About Food

13

Addition Uses for creme patissiere other than in a choux

Jun 20, 2011 by FoodExpression in Home Cooking

8

Should the "fish" in "fish and chips" be crispy?

Jun 18, 2011 by buttermarblepopcorn in General Topics

37

Substitute for creme fraice

Jun 20, 2011 by steakman55 in Home Cooking

10

Are there frozen veg that you do not like?

Jun 18, 2011 by Ottojr in General Topics

31

Can I Make Beurre Blanc With Half And Half VS. Heavy Cream? (and other questions)

Jun 20, 2011 by monavano in Home Cooking

11

Do I tip the caterer?

Jun 16, 2011 by birdy30 in Not About Food

9

What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken?

May 09, 2011 by K K in General Topics

75