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rbraham's Profile

What Is Ceviche?

Aug 01, 2007 by CHOW Staff in Features

3
Mar 22, 2013

Best Butcher in the City

Aug 05, 2011 by stamfoodie in Manhattan

30
Nov 30, 2012

Where to buy pork fat in NYC?

Nov 04, 2011 by lulumoolah in Manhattan

33
Nov 24, 2012

Where do chefs buy cookware in NY?

Oct 28, 2011 by cookiebitch in Manhattan

27
Nov 21, 2012

Tamis or Tamises?

Nov 11, 2011 by kaleokahu in Cookware

2
Nov 07, 2012

What's the best thick-bottomed heavy pot?

Dec 22, 2011 by steakman55 in Cookware

36
Nov 05, 2012

Best Artisanal Butter in New England

Feb 15, 2010 by bakerboyz in Northern New England

10
Nov 02, 2012

What is the best brand of Butter for baking cookies?

Apr 25, 2006 by Van in General Topics

33
Oct 25, 2012

Please help identify this copper pot pan

Oct 24, 2012 by mewilson in Cookware

7
Oct 24, 2012

Copper Cookware Thickness

May 22, 2010 by stock is my muse in Cookware

44
Oct 20, 2012

Help! Just ruined my retinned copper pan!

Sep 25, 2011 by cosmogrrl in Cookware

6
Oct 20, 2012

I'm leaving NYC forever - need a goodbye list

Oct 02, 2012 by jen223 in Manhattan

46
Oct 09, 2012

Looking for the best authentic Hungarian cookbook

Dec 31, 2011 by poloprincess in Home Cooking

5
Oct 08, 2012

My first quiche crust: I don't think all butter (pâté brisée), but to add animal fat. Leaf lard or kidney suet? ...

Oct 03, 2012 by rbraham in Home Cooking

6
Oct 04, 2012

Another thread on aluminum pans: thickness, how prone to dents, bang-for-buck ability; name names

May 13, 2012 by rbraham in Cookware

8
Sep 18, 2012

Can I cook tomato sauce in my tin-lined copper pot?

Sep 10, 2012 by rbraham in Cookware

17
Sep 11, 2012

Can you find extra-cream ("Normandy") butter in New York?

Aug 16, 2012 by rbraham in Manhattan

1
Aug 16, 2012

Best American-fusion in upper west side? Expensive ok. Need answer fast.

Aug 04, 2012 by rbraham in Manhattan

4
Aug 05, 2012

Whisking in a Tin-lined Copper Pan?

May 31, 2012 by jljohn in Cookware

4
Jul 23, 2012

Poached salmon guidance?

Sep 22, 2011 by nasv in Home Cooking

14
Jul 23, 2012

Villedieu switcheroo?

Jun 21, 2012 by rbraham in Cookware

2
Jun 22, 2012

What is the best material for a dutch oven to be made of?

Jan 06, 2012 by Eric_Cartman in Cookware

43
Jun 18, 2012

Even heat challenge -- copper diffuser plate?

Dec 19, 2010 by athanasius in Cookware

24
Jun 18, 2012

Windsor pans or saucers for sauces? I'm confused.

May 05, 2012 by rbraham in Cookware

102
Jun 05, 2012

How do I cut "sheets" of raw scallops so thin you can practically see through them?

Jun 03, 2012 by rbraham in Home Cooking

9
Jun 04, 2012