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gfr1111's Profile

Type

What Is America's Worst Restaurant Chain?

May 05, 2011 by CHOW Staff in Features

150

Popeye's Red Beans and Rice

Apr 02, 2013 by ksmburns in Home Cooking

88

What discontinued products do you miss?

Oct 14, 2010 by Miri1 in General Topics

1314

Stupid easy recipes you really love

May 17, 2009 by pasuga in Home Cooking

454

HELP... fingers are burning from cutting jalapenos. Remedies?

Sep 24, 2006 by gtrekker2003 in Not About Food

191

Hardee's opinions wanted.

Sep 05, 2012 by jrvedivici in Chains

55

What is your favorite hard to find candy?

Mar 16, 2009 by rthorn46 in General Topics

588

The difference between T-bone & Porterhouse

Jul 20, 2009 by Salty_Loves_Sweet in General Topics

36

Am I the only one who lives in a magic house? A lighthearted look at ourselves & food safety

Nov 15, 2008 by Sam Fujisaka in Not About Food

320

Strawberries have no flavor anymore. Agree or disagree?

May 02, 2010 by suse in General Topics

291

Just ate lobster for the first time

Aug 18, 2014 by RealMenJulienne in General Topics

86

Fixing Burnt Soup?

Aug 06, 2006 by jough in Home Cooking

64

Baskin-Robbins Mandarin Chocolate.

Sep 01, 2006 by Bostonbob3 in Chains

38

When Restaurants Refuse Substitutions

Jun 21, 2011 by CHOW Staff in Features

92

Salt in restaurant food

Feb 20, 2014 by zackly in General Topics

130

Mistakes, I've made a few

Aug 19, 2014 by brooktroutchaser in Cookware

178

How come my tuna fish never tastes as good as sandwich shops?

Jan 07, 2003 by Flynn in General Topics

185

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, a...

Sep 02, 2011 by Mr Taster in Home Cooking

461

PCB dinner with a view ?

Aug 04, 2014 by 3MTA3 in Florida

3

Help me find the world's best cheddar cheese spread!

Feb 14, 2010 by girlwonder88 in Cheese

36

Any secrets to a great tuna fish sandwich?

Jan 10, 2007 by SILVER in Home Cooking

343

Have you ever made Boston Cream Pie?

Aug 12, 2014 by walker in Home Cooking

61

Are thin, tough, gristly steaks the norm in France?

Sep 14, 2013 by gfr1111 in France

101

Has Carrabba's changed their recipe for mussels or anything else?

Feb 16, 2014 by gfr1111 in Chains

2

How can I thicken a sauce ,or glaze without cornstarch?

Jun 14, 2010 by rkaene in Home Cooking

38