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FrankJBN's Profile

Type

Guests not offering to do dishes, is it rude?

Jan 22, 2010 by hala in Not About Food

387

What all purpose red/white wine glasses to buy?

Apr 06, 2008 by jdf in Wine

18

Gin martini

Jan 25, 2006 by Chris Rising in Spirits

80

What to do with dough that didn't rise?

Apr 04, 2008 by smartstart in Home Cooking

19

Taco Bell Pre-90s Was Good - Do You Notice the Difference Now?

Dec 06, 2010 by HoundDogz in Chains

760

Extra charge for rocks or neat

Mar 31, 2008 by Sinicle in Spirits

45

Party mix OTHER than White Trash?

Dec 19, 2011 by jeanhall in Home Cooking

47

Martinis!

Sep 25, 2007 by redjen in Spirits

121

Problem: Whipping Cream in Metal Bowl

Apr 10, 2008 by cakewhole in Cookware

7

Red Sauce left out overnight - Still safe to eat?

Jun 17, 2012 by freshlycured in Home Cooking

29

My chili is a little to spicy

Oct 25, 2007 by TVC15 in Home Cooking

48

To Rinse or Not to Rinse...Chicken

Sep 08, 2008 by BiscuitBoy in Home Cooking

60

Do you like dandelion greens? Why? (and how do you make them?)

Oct 08, 2007 by GDSwamp in Home Cooking

41

What makes the Philadelphia Italian Hoagie different from the rest?

Feb 02, 2011 by scotdc in General Topics

141

Best thing you've found at a 99¢ Only Store?

Mar 30, 2012 by ipsedixit in Chains

127

Grit in my clams - and what didn't work to clean it out

Jul 01, 2010 by sasha1 in Home Cooking

51

Indians prefer their coffee (really) sweet?

Dec 07, 2012 by ipsedixit in General Topics

14

English beans on toast?

Jun 29, 2006 by DonShirer in Home Cooking

263

Refrigerate Pumpkin Pie?

Nov 21, 2012 by jcmods in General Topics

19

Mayonnaise with an Immersion Blender

Dec 07, 2009 by zEli173 in Home Cooking

44

People who eat the food for sale in supermarkets - would you say something?

Nov 17, 2012 by Just Visiting in Not About Food

325

Best white wine for a white peach sangria?

Jul 02, 2007 by MartiniQueen in Wine

50

Sugar-free ketchup

May 13, 2012 by Deborah R. in General Topics

29

How long does bacon keep?

Mar 16, 2009 by karykat in General Topics

51

Is 2" really thick enough for an end-grain cutting board?

Aug 14, 2012 by jljohn in Cookware

67