sunshine842's Profile

Type

Cookbook purge!

Dec 26, 2012 by The Dairy Queen in Home Cooking

239

How Long Can You Keep Cooked Bacon?

Feb 15, 2013 by CHOW Staff in Features

4

Typical American breakfast foods you don't enjoy at breakfast?

Mar 13, 2011 by ipsedixit in General Topics

211

Favorite wine with lamb

Jun 22, 2013 by chloebell in Wine

66

Couscous - Is there an instant and "regular" or long cooking kind?

Oct 02, 2008 by sandih in Home Cooking

24

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

Apr 07, 2008 by Aloo0628 in Home Cooking

126

What do you mean by - 2 cups half-and-half?

Aug 28, 2014 by daliaob in Home Cooking

9

Bavette - what cut is this?

Jul 24, 2002 by foodfirst in General Topics

18

Are You Still Licking the Spoon and Egg Beaters

Aug 18, 2014 by treb in General Topics

42

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

Sep 14, 2013 by gfr1111 in France

101

Tell The Chef to Separate My Food

Aug 26, 2014 by greygarious in Food Media & News

12

Turning a non-stick frying pan into a regular frying pan?

Jan 17, 2007 by Dave MP in Cookware

62

Picky eaters are the bane of my existence...and now I live with them

Aug 20, 2014 by bblonde in Home Cooking

128

User profile: would you like to see more/different questions and/or mandatory info?

Aug 26, 2014 by greygarious in Site Talk

33

Have a lot of concord grapes. Good ideas? And tips?

Sep 20, 2010 by karykat in Home Cooking

25

Tasting better the next day.

Aug 26, 2014 by YAYME in General Topics

22

Salt-preserved lemons and food safety?

Jun 29, 2012 by bythebay in Home Cooking

101

A Century of Dining in Tampa

May 07, 2000 by andrew huse in Florida

37

Pizza delivery charge

Mar 06, 2013 by rockandroller1 in Not About Food

124

How long will homemade vinaigrette stay good for?

Dec 05, 2012 by jessicheese in Home Cooking

25

Is sunday gravy the same as spaghetti sauce?

Nov 05, 2012 by cookinglisa in Home Cooking

127

Proper wine service - Opening bottle away from the table?

Jul 16, 2011 by Snorkelvik in Not About Food

47

Ongoing Feedback for New Conversation Types

Jul 28, 2014 by Jacquilynne in Site Talk

179

Harissa not spicy?

Aug 20, 2014 by bustlingswan in Home Cooking

15

What I should I serve with the champagne for a wedding toast?

Aug 10, 2014 by mlwebb in Home Cooking

35