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Fall Dinner Party Menu

Marcella Hazan bolognese - oil / fat factor

Removing bitterness from cooked greens

What's cardamom good in?

Huge Cauliflower - now what?

Button Mushrooms--Massive Amount

What to do with figs???

Mediocrity in Seattle?

What to do with leftover buttermilk?

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

November 2010 Cookbooks of the Month: WOLFERT's World of Food and The Cooking of Southwest France

Why not buy the new lightweight Cast Iron cookware with steel/wood handles?

WHERE TO BUY IN SEATTLE: CHINESE COOKWARE ACCESSORIES

Alcohol in food at restaurants - Legal?

What do you HATE about your kitchen?

Being Billed for No-Shows [split from Ontario]

Do your friends invite you to dinner?

What to do with guests who only want to host?

Emile Henry pie pan --will I be sorry?

Le Creuset - Help me Choose 7.25 or 9 qt

Measuring Cup Accuracy

Best Caterer in Pacific Northest

Excellent Felafel found

Turkish/Greek Coffee

Authentic Vietnamese food?