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zackly's Profile

Type

Stand mixer - worth having?

about 2 hours ago by lizmari in Cookware

15

Do cuisinarts ever die

May 27, 2014 by eLizard in Cookware

45

Sending food back, what about the rest of the diners?

about 21 hours ago by qajohn in Not About Food

32

Suggestions for what to do with a quart of bacon fat?

about 6 hours ago by nasilemak in Home Cooking

12

I'm cooking lowfat for my elderly dog, post-pancreatitis and thought I'd share

Aug 16, 2014 by c oliver in Not About Food

117

When do you send back a steak for being under/over cooked?

about 6 hours ago by zackly in General Topics

1

Bad year for local corn?

1 day ago by zackly in General Topics

20

Gluten-Free Is the New Normal

Aug 26, 2014 by CHOW Staff in Features

38

What to do with old dried morels (DTW)?

1 day ago by malmarson in General Topics

13

ISO, Kamado grill recipes & techniques

Aug 30, 2014 by zackly in BBQ, Smoking, & Grilling

2

Why coconut oil?

Jul 23, 2014 by tcamp in Special Diets

40

What "typical American Foods" would you serve to foreigners?

Aug 19, 2014 by vgorgue723 in General Topics

228

Cheap Lobster

Aug 29, 2014 by jfmirabella in Manhattan

14

Do you substitue sour cream for plain yogurt?

1 day ago by zackly in Home Cooking

25

London broil sous vide

Apr 23, 2013 by law_doc89 in Home Cooking

33

Looking for stuffed pepper recipes

Jun 25, 2014 by foodperv in Home Cooking

13

Removing already "set" cooking oil stains?

1 day ago by zackly in Not About Food

6

ISO Middle Eastern Meatball Recipies

Aug 24, 2014 by zackly in Home Cooking

21

Stove Top Chicken Tips?

Aug 30, 2014 by ciml14 in Home Cooking

8

Best omelet pan?

Dec 26, 2013 by bagnut in Cookware

110

Tipping delivery or take out. Do you? How much?

Oct 01, 2013 by justsayn in Not About Food

96

Help please with first pork shoulder

Aug 30, 2014 by nojunk in Home Cooking

35

Secret to not brown omelettes??

Oct 19, 2010 by Midlife in Home Cooking

17

Grill pan for a Weber Q2200 gas grill

2 days ago by The Librarian in Cookware

4

Novice souffle maker asks: Is the egg white powder necessary?

Mar 20, 2014 by SarahInMinneapolis in Home Cooking

15