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RGC1982's Profile

Type

Best, Simplest way to enjoy a fried egg?

Aug 19, 2010 by joonjoon in Home Cooking

191

Aluminum pans and acidic foods

May 17, 2012 by Citizen_Snips in Cookware

27

Canned Clams

Feb 19, 2007 by lollipop in General Topics

30

What's the best way to label containers for the freezer?

Jan 06, 2009 by c oliver in Not About Food

40

Littleneck clams--how long will they keep?

Jun 03, 2008 by The Dairy Queen in Home Cooking

29

How long will Sangria last in the fridge?

Jun 17, 2008 by pancake in Wine

19

California Mexican vs. Tex Mex?

Apr 03, 2008 by franknbeans in General Topics

259

Paella pan-what kind to buy? - moved from Home Cooking board

Apr 10, 2009 by markabauman in Cookware

20

Corned Beef Novice...why so tough?

Mar 06, 2008 by TokyoLane in Home Cooking

42

What's the grey residue on my new aluminum muffin pan?

May 03, 2010 by syb in Cookware

25

Refrigerators designed for garages - worth it?

Aug 05, 2007 by dalcook in Cookware

28

Best and Worst Cooking Shows

Jan 14, 2007 by Rocknrope in Food Media & News

616

Boning Knife (Shun or Wusthof)

Sep 19, 2009 by Chemicalkinetics in Cookware

40

What is with the smell at Subway??

Jun 28, 2007 by ziggylu in Chains

175

Recipes for a Ronco Rotiserrie

Jan 20, 2009 by baby_tran in Home Cooking

17

New kitchen - no range hood?

Apr 28, 2009 by dubedo in Cookware

25

Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

Jan 10, 2010 by arupiper in Cookware

56

Dinnerware safety--brand suggestions?

Feb 09, 2008 by liveforfood in Cookware

104

Cleaning Waffle Irons

Feb 11, 2009 by Elora in Cookware

33

Liquid smoke...or not?

May 02, 2007 by ForkSpoonandKnife in Home Cooking

67

Cleaning stains on blender cap

Aug 24, 2007 by bmorecupcake in Cookware

4

Hibachi Fried Rice vs. Chinese Fried Rice

Mar 29, 2009 by RGC1982 in Home Cooking

29

What the heck happed to Chicken?

Apr 28, 2012 by wizarddrummer in General Topics

29

Is there anything better than Boars Head cold cuts?

Jan 08, 2007 by rworange in General Topics

159

When making ravioli or dumplings with wonton wrappers, should the meat filling be pre-cooked?

Oct 30, 2009 by ViolentScarlet in Home Cooking

25