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Bloody Roasted Chicken

Home Made Instead of Purchased

Why are chicken breasts so HUGE?

Can someone please explain the concept?

What's so bad about genetically modified foods?

Food waste in USA

pizza problem

Alternative to Ghiradelli Chocolate Chips Needed

Cheesecake Questions...Recipe for 8 inch? Sour cream?

Knife Sharpening for Dummies...

Accused of being too interested in food?

knife storage

Need eatery in North Seattle

Julia Child's Beef Bourguignon?

What to serve with short ribs for 25

I Hate Organic Natural Peanut Butter

De Buyer Mineral Pan Disaster - Need help.

How to soften butter to room temp when your house is kept cool?

Technique versus flavors, which should you learn first?

Seasoned Carbon Steel skillets, how do they compare to tri-ply stainless steel or aluminum? [moved from General Chowhounding board]

World's best Brownies?

How long can I keep a cryovacked Beef Tenderloin in the fridge?

Pasteurized shell eggs?

Nose to Tail - every animal?

Have a dish...but help me find the perfect sauce!