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gfr1111's Profile

Type

Name Brand Or Generic?

Jan 15, 2012 by txmafia in General Topics

65

Is there anything better than Boars Head cold cuts?

Jan 08, 2007 by rworange in General Topics

149

Mistakes, I've made a few

Aug 19, 2014 by brooktroutchaser in Cookware

187

What is your favorite cookbook of all time?

Jun 16, 2008 by balabanian in Home Cooking

254

Worst Cooking Disaster Thread

Sep 24, 2014 by Chowrin in Home Cooking

63

Silky Smooth Macaroni and Cheese - need Sodium Citrate.

Sep 24, 2014 by JedZ in Quebec (inc. Montreal)

18

Gravy burning off?

Sep 24, 2014 by jounipesonen in Home Cooking

10

DTW restaurant emphasizing healthful choices

Sep 17, 2014 by MrsBridges in Great Lakes

6

Must hot sauce be refrigerated?

Oct 26, 2007 by aynrandgirl in General Topics

20

Grant Achatz Names MSG as a Top-3 Kitchen Staple

Dec 14, 2013 by Soul Vole in Food Media & News

178

Issue roasting chicken thighs on foil lined baking sheet?

Sep 17, 2014 by cestmoi15 in Home Cooking

34

Devonsheer / Old London / Wise cheddar waffle snacks

Oct 14, 2010 by Tony Miller in General Topics

15

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

464

Sad to report the passing of Veggo

May 27, 2014 by just_ducky in Site Talk

162

Canola Oil: Why all the hate?

May 03, 2010 by fr1p in General Topics

138

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

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

PCB dinner with a view ?

Aug 04, 2014 by 3MTA3 in Florida

3

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