Quine's Profile

Type

Oyster Crackers...(Yes, revisited)

Jan 26, 2008 by crt in General Topics

24

Black "forbidden" rice

Oct 02, 2011 by Kamanda1953 in General Topics

22

Embarrassing gadget you love?

Feb 26, 2011 by Isolda in Cookware

118

Spam recipes?

Sep 24, 2007 by coconutgoddess in Home Cooking

73

Question ?? size of a glass wine pour

Apr 10, 2011 by muskie in Wine

90

Does chow mein in NYC not have noodles in it? [moved from Manhattan board]

Jun 21, 2009 by c oliver in General Topics

195

German Restaurants in NJ

Apr 25, 2012 by NJFoodie in New Jersey

41

Why Do People Rub Their Chopsticks Together Before Using Them?

Jan 05, 2007 by omotosando in Not About Food

109

Gordon Ramsay's quick method of preparing risotto

Mar 06, 2009 by Antilope in Home Cooking

26

NJ Diner Sausage - I give up!!

Sep 19, 2012 by pktaske in New Jersey

47

Does anyone hate the smell of Shiitake mushrooms?

Sep 30, 2010 by banzai in General Topics

20

That leftover egg and breadcrumbs?

May 24, 2010 by MazDee in Home Cooking

35

Shore Fire Grille, 34 South Main Street Barnegat, NJ 609-488-5586

Jul 23, 2012 by Quine in New Jersey

2

Instant Noodle...Expired!!

Jun 16, 2007 by MAX 7 in General Topics

17

Definition of Shepherd's Pie

Feb 10, 2011 by Billy33 in General Topics

223

Washing cast iron vs. not washing

Jul 20, 2008 by amselby81 in Cookware

39

Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.

Nov 29, 2011 by Violatp in Home Cooking

86

Cracking coconut cream

Feb 27, 2011 by sushigirlie in Home Cooking

15

When is a Split Charge Appropriate?

May 06, 2006 by JB in Not About Food

57

Delivery man yelled at us for not tipping 20%

Mar 13, 2008 by Roxyr in Not About Food

256

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

Jan 17, 2007 by Dave MP in Cookware

62

Pulled Pork: Slow cook and then grill or vice versa?

Aug 04, 2011 by bshee in Home Cooking

35

Chalk board-like Anodized cookware exterior

Oct 29, 2008 by mddong in Cookware

21

Grass-fed beef vs. Grain Fed beef

May 11, 2007 by damadchef in General Topics

256

Blood Sausage (boudin noir) Consistency and Fillers.

May 22, 2010 by fr1p in Home Cooking

14