Can anyone tell me brands of restuarant cookware and what their best/worst products are?
Feb 02, 2007 by xnyorkr in Cookware
Wouldn't carrot cake be at least as good or even better without carrots... discuss.
Mar 14, 2007 by El Puerco in General Topics
Best value eats in downtown SF
Mar 13, 2007 by DWC in San Francisco Bay Area
Best carving knife?
Mar 11, 2007 by bellywizard in Cookware
I would apreciate ideas and recipes
Mar 04, 2007 by mausi in Home Cooking
Uses for maderized wine?
Mar 09, 2007 by mymymichl in General Topics
What is the best steak?
Mar 06, 2007 by son of a butcher in General Topics
All Clad: Stainless Steel vs Copper Core?
Mar 03, 2007 by pixellle in Cookware
Online food/dinner ordering [Moved from Home Cooking]
Mar 02, 2007 by gray in General Topics
Regional Foods not reproducible
Mar 02, 2007 by actorkent in General Topics
The Politics of Food
Feb 28, 2007 by foodabee in Food Media & News
Suspicious All-Clad Fry Pan
Feb 19, 2007 by ambrose in Cookware
Favorite Food Network Chef
Feb 26, 2007 by jme1beachbum in Food Media & News
Newlywed would love some of your tried and trues
Feb 23, 2007 by poochie in Home Cooking
Good plain pots
Feb 22, 2007 by celeste in Cookware
Fry pans: what's the diff? stainless steel vs. nonstick vs. blue steel
Jun 28, 2005 by nooodles in Cookware
Seeking Spice Rubs
Feb 12, 2007 by caphill2320 in Home Cooking
Pots & Pans - best bang for the buck
Feb 12, 2007 by mangiatore in Cookware
Wild Shrimp
Feb 06, 2007 by albee in General Tristate Archive
What American food regions, cuisines or dishes would you like to get to know better?
Feb 07, 2007 by Chinon00 in General Topics
What do you have the most difficulty cooking?
Jan 31, 2007 by QueenB in Home Cooking
Cookware dilemma need advice
Feb 07, 2007 by foodseek in Cookware
&@#*!! - OR - How the heck do I clean my enameled grill pan?
Feb 02, 2007 by litchick in Cookware
Does heavy pan = good pan? Does light = not so good?
Favourite mail-order food
Sep 14, 2006 by ognir in General Topics
Profile
Best meal I ever ate:
A memorable one, anyway, was the blackened redfish with shrimp hollandise at Ralph & Kacoos in New Orleans.
My "Go-to" dinner party dish:
Romertopf chicken with wine, nushrooms and brie
My most tattered cookbooks:
"Joy of Cooking" ('60s version), Sunset's "Easu Basics for Good Cooking"
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