hae young - CHOW

Special Coverage:: TURKEY! Party Prowess Easy Thanksgiving The Inevitable Leftovers, Elevated

hae young's Recent Posts

Topic	Replies	Last Post

is the instruction of using specific amount of butter in cookbook credible enough? hae young in Home Cooking	9	LauraGrace about 18 hours ago
Homemade Creme Fraiche Sal Vanilla in Home Cooking	19	hae young 1 day ago
Potentially embarassing question: Kosher salt versus sea salt? Megiac in Home Cooking	35	MartinDC about 16 hours ago
Boeuf Bourguignon a la Thomas Keller Nancy in Home Cooking	4	hae young on Nov 23, 2009
Results of Thomas Keller Boeuf Bourguignon Nancy in Home Cooking	1	hae young on Nov 23, 2009
Julia's Beef Bourguignon ChrissyMc in Home Cooking	14	hae young on Nov 23, 2009
SOS any HOME-MADE butermilk recipes for making creme fraiche and butermilk fried chicken? hae young in Home Cooking	5	LauraGrace on Nov 22, 2009
Making Creme Fraiche TR in Home Cooking	8	hae young on Nov 21, 2009
if some recipes call for ground black pepper, does it mean finely ground black pepper or coasely ground black pepper? hae young in Home Cooking	2	hannaone on Nov 20, 2009
Ever make your own pancetta or guanciale? It's so easy. Den in Home Cooking	48	cinnamon girl on Nov 21, 2009
Shrimp or Lobster Bisque chicgail in Home Cooking	39	lexpatti on Nov 15, 2009
is balsamic vinegar reduction sauce for pan-roasted steak good idea? hae young in Home Cooking	3	shaogo on Oct 29, 2009
Lobster bisque - a report dmd_kc in Home Cooking	2	dmd_kc on Oct 27, 2009
Local markets for Guanciale? steinpilz in Boston Area	26	MC Slim JB on Oct 25, 2009
Cooking Octopus nja in Home Cooking	7	hae young on Oct 24, 2009
How long to boil an octopus?? NightfallPA in Home Cooking	20	hae young on Oct 24, 2009
what's the point of flambe when making lobster bisque? hae young in Home Cooking	2	hotoynoodle on Oct 22, 2009
what happen to good quality raw steak after 2 days of refrigeration? hae young in Home Cooking	6	hotoynoodle on Oct 22, 2009
Uses for Lobster Bisque? opinionatedchef in Home Cooking	20	hankstramm on Oct 20, 2009
what kinds of skillets do the professional kitchens such as craft steak use for searing their steak ? hae young in Home Cooking	7	KTinNYC on Oct 18, 2009
Home made Tomato Sauce For Pasta EmileJ in Home Cooking	91	Alan N on Nov 21, 2009
What's with the SALTY pasta at Batali's restaurants? foodmusic in Manhattan	14	Nancy S. on Sep 27, 2009
Babbo pasta question CiaoCane in Manhattan	12	VegasEl on Oct 17, 2009
Anyone who think baby octopus is well at harmony with pasta, especially tomato sauce on the top??? hae young in Home Cooking	0	hae young on Sep 22, 2009
tomato sauce in refrigerrater VS. freshly-made tomato sauce for pasta. hae young in Home Cooking	1	dct on Sep 22, 2009