Raza on Mother's Day
May 13, 2010 by lipoff in Quebec (inc. Montreal)
Gelatin
May 29, 2010 by umamihound in Home Cooking
How do you bring home salmon heads from a fishing trip?
May 28, 2010 by ToraFugusan in Home Cooking
In Search of Montreal's Best Charcuterie
May 27, 2010 by teflontom in Quebec (inc. Montreal)
Bad experiences w/Induction?
May 24, 2010 by The Locavore in Cookware
Trussing needles
May 19, 2010 by nstoddar in Cookware
Wolf induction for kitchen remodel - and other suggestions
May 17, 2010 by colorado_cook in Cookware
Heston Blumenthal's Perfect Steak
May 18, 2010 by Cornstar in Home Cooking
Please help me measure powdered gelatin!
May 18, 2010 by Miri1 in Home Cooking
Nice additions to cookbook library
May 17, 2010 by jeniyo in Home Cooking
Best Blender for Smoothies?
May 16, 2010 by Annica in Cookware
Help! I live in downtown montreal. Where can I find these ingredients?!
May 13, 2010 by HawtLeak in Quebec (inc. Montreal)
Arctic char, morels, ramps
May 06, 2010 by Nyleve in Home Cooking
Remodeling...need help picking out range/oven
Apr 29, 2010 by missyl11 in Cookware
Sealing Chicken Kiev
Apr 29, 2010 by Perilagu Khan in Home Cooking
What is a good starch to have with beef short ribs?
Apr 28, 2010 by E_M in Home Cooking
Iron Chef UK
Apr 26, 2010 by wattacetti in Food Media & News
24 Hour cooked Rib of Beef (50oC) - Tips
Apr 26, 2010 by stanleyk in Home Cooking
Does anyone make Quail and/or Guinea Hen???
Apr 17, 2010 by shopgirl in Quebec (inc. Montreal)
Favorite Basque Recipe that uses Piment d'Espelette
Apr 07, 2010 by hankstramm in Home Cooking
Changes at BU?
Apr 15, 2010 by wattacetti in Quebec (inc. Montreal)
What if any "molecular gastronomy" recipes or techniques have you adapted to use in your home cooking?
Apr 10, 2010 by carniwhore in Home Cooking
Off-the-beaten-path ingredients.. for a beginner.
Apr 05, 2010 by collegekitchen in Home Cooking
What is your go to dinner recipe?
Mar 31, 2010 by xena1441 in Home Cooking
Strange fruit?
Mar 31, 2010 by mellybean in General Topics
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Best meal I ever ate:
Guy Savoy, Menu Couleurs, Textures et Saveurs
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