ccbweb's Profile

Type

What really happens at a restaurant when the customer can't pay?

Jun 13, 2007 by lucybobo in Not About Food

164

"Proper Pie Co." Richmond Va

Jun 29, 2014 by RichmondTaster in Mid-Atlantic

3

Am I the only person on the planet that doesn't "get" Trader Joe's?

Aug 16, 2013 by Christina D in Chains

419

What's new in your kitchen?

Mar 25, 2014 by VeganVick in Cookware

124

Best? Most Useful? Countertop Utensil Container

Apr 26, 2014 by Kris in Beijing in Cookware

72

Martinis!

Sep 25, 2007 by redjen in Spirits

110

Should a chain comp an item (or offer some other compensation) if an entree is prepared wrong?

Jul 07, 2014 by MisterBill2 in Chains

37

Do you use a side burner with your grill?

May 15, 2007 by Cheesy Oysters in Cookware

23

Notable names in cooking show history?

Jan 07, 2007 by grocerytrekker in Food Media & News

214

Charlottesville restaurant scene is booming

Jul 28, 2014 by ccbweb in Mid-Atlantic

1

When is a Split Charge Appropriate?

May 06, 2006 by JB in Not About Food

57

Best white wine for a white peach sangria?

Jul 02, 2007 by MartiniQueen in Wine

49

Plate sharing fee- why?

Jul 23, 2007 by lawgirl3278 in Not About Food

119

Hosts cleaning up/doing dishes while guests still around?

Mar 16, 2007 by rita_howenho in Not About Food

86

Suspicious All-Clad Fry Pan

Feb 19, 2007 by ambrose in Cookware

53

Surprise! I'm at Your Door

Jan 08, 2009 by CHOW Staff in Features

105

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

Mar 20, 2014 by SarahInMinneapolis in Home Cooking

15

Starbucks green tea latte is really gross

Jan 07, 2007 by zorgclyde in Chains

100

Fry Pan - what is the most practical size?

Feb 13, 2009 by itstangy in Cookware

40

Is there anything that tastes BETTER with HFCS?

Mar 20, 2007 by ipsedixit in General Topics

15

Recipe ideas for picky husband?

Mar 31, 2014 by Sdgirl619 in Home Cooking

158

My pizza stones keep cracking?

Jan 10, 2009 by Angelina in Cookware

30

Is it right for restaurants to stop seating people before closing time?

Aug 25, 2007 by katebauer in Not About Food

127

Paper in the Kitchen - do we really need all these?

Aug 28, 2013 by cstout in Cookware

108

Sansaire sous vide - my experience as a warning!

Mar 13, 2014 by CarNut in Cookware

26