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jaykayen's Profile

Type

Looking for excellent "Californian" menu ideas

Apr 17, 2009 by squidly in Home Cooking

35

Gordon Ramsay's quick method of preparing risotto

Mar 06, 2009 by Antilope in Home Cooking

27

The economics of beans or "Why the heck would you bother?"

Jan 14, 2013 by Monch in General Topics

43

Are Calphalon Pans Really Worth It?

Jun 08, 2013 by Atomic76 in Cookware

28

What are tricks to the perfect spaghetti sauce?

Feb 22, 2009 by cups123 in Home Cooking

77

Which hand held immersion blender should i buy?

Jan 23, 2010 by arupiper in Cookware

84

Dear god why can't I make mayo in my food processor?

Aug 14, 2010 by yobofofas in Home Cooking

54

Beets Left Out Over Night?

Jan 29, 2011 by dbug31 in General Topics

9

White spots appearing on sweet potatoes [right before my eyes! ] . . .

Mar 20, 2013 by mike2401 in General Topics

7

Cleaning/caring for cast iron WITHOUT using paper towels?

Feb 16, 2009 by happy_c in Cookware

54

Sunday Suppers at Lucques: Winter Menus

Apr 30, 2007 by Katie Nell in Home Cooking

246

The mystery of the cloudy stock

Jan 14, 2013 by Grunde in Home Cooking

45

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

Nov 09, 2014 by PeasantFood1985 in Home Cooking

13

Best eating region in Italy?

Oct 07, 2010 by erfer007 in Italy

42

Sunday Suppers at Lucques: Summer Menus

Apr 30, 2007 by Katie Nell in Home Cooking

152

Does anyone else but me prefer, or even insist on, light roast coffee?

Mar 06, 2013 by ipsedixit in General Topics

110

Sunday Suppers at Lucques: Fall Menus

Apr 30, 2007 by Katie Nell in Home Cooking

143

Lark Creek at Fashion Island

Nov 12, 2013 by A5 KOBE in Los Angeles Area

10

Zuni Cafe Cookbook: Seafood/ Poultry

Jan 01, 2007 by redwood2bay in Home Cooking

103

My Quest to Find LA's Most Expensive Banh Mi

Apr 16, 2014 by JAB in Los Angeles Area

52

Tasting menus and other no-choice restaurants: why the praise?

Sep 22, 2013 by AlexRast in General Topics

73

I'm having trouble with my first ever carbon steel pan

Jun 15, 2013 by Jennie2 in Cookware

49

I'm confused about temperatures and 'doneness' with chicken breasts

Aug 16, 2013 by J_Tay81 in Home Cooking

49

Chefs tasting food in unsanitary manner with fingers, prep utensils...is this acceptable?

Dec 01, 2013 by riesigeSchweine in Not About Food

44

Tools of the Trade Belgique cookware

Jan 22, 2009 by Chitowneater in Cookware

11