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Shalmanese

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Topics posted by Shalmanese

  1.  

    Tovala Smart Oven 1 2 3 4 6

    By Shalmanese, in Kitchen Consumer

    • 140 replies
    • 30,691 views
  2.  

    I Can't Stand Melissa Clark's Writing

    By Shalmanese, in Food Media & Arts

    • 20 replies
    • 16,893 views
  3.  

    Australia Day 1 2

    By Shalmanese, in Australia & New Zealand: Cooking & Baking

    • 30 replies
    • 9,965 views
  4.  

    The June Intelligent Oven 1 2

    By Shalmanese, in Kitchen Consumer

    • 30 replies
    • 8,868 views
  5.  

    Chef's Table by Netflix 1 2

    By Shalmanese, in Food Media & Arts

    • 30 replies
    • 9,126 views
  6.  

    The oldest ingredient in your kitchen that you're still using? 1 2

    By Shalmanese, in Cooking

    • 37 replies
    • 6,462 views
  7.  

    Using koji to "age" steaks

    By Shalmanese, in Cooking

    • 10 replies
    • 9,397 views
  8.  

    Chef John Besh resigns after 25 women claim sexual harassment

    By Shalmanese, in Restaurant Life

    • 13 replies
    • 4,591 views
  9.  

    Bravetart style fruit syrups

    By Shalmanese, in Spirits & Cocktails

    • 3 replies
    • 1,752 views
  10.  

    Your food philosophy while travelling?

    By Shalmanese, in Food Traditions & Culture

    • 22 replies
    • 4,229 views
  11.  

    Cooking food directly on coals?

    By Shalmanese, in Cooking

    • 12 replies
    • 6,405 views
  12.  

    Thermal imaging in the kitchen

    By Shalmanese, in Kitchen Consumer

    • 2 replies
    • 1,677 views
  13.  

    Cuisines with no English language cookbooks

    By Shalmanese, in Cookbooks & References

    • 3 replies
    • 1,897 views
  14.  

    Fat: The sixth taste?

    By Shalmanese, in Cooking

    • 22 replies
    • 3,804 views
  15.  

    "The Shaoxing/Sherry line": AKA, Determining the Extent to Which a Recipe has been Adapted

    By Shalmanese, in Cookbooks & References

    • 11 replies
    • 4,326 views
  16.  

    Any English-language Chinese cookbooks that routinely include MSG?

    By Shalmanese, in Cookbooks & References

    • 18 replies
    • 4,406 views
  17.  

    Foie Gras once again legal in California

    By Shalmanese, in Food Traditions & Culture

    • 10 replies
    • 2,463 views
  18.  

    Modern uses for blood

    By Shalmanese, in Cooking

    • 7 replies
    • 1,781 views
  19.  

    Shaking with water ice is not the best way to make cocktails at home 1 2

    By Shalmanese, in Spirits & Cocktails

    • 31 replies
    • 8,396 views
  20.  

    Oven Mitts or Side Towels? 1 2

    By Shalmanese, in Kitchen Consumer

    • 27 replies
    • 13,779 views
  21.  

    Visiting Japanese Food Artisans

    By Shalmanese, in Japan: Dining

    • 0 replies
    • 2,103 views
  22.  

    Cooking with Perfumes

    By Shalmanese, in Cooking

    • 23 replies
    • 7,589 views
  23.  

    Ingredients that are combinations of other ingredients

    By Shalmanese, in Cooking

    • 14 replies
    • 2,382 views
  24.  

    Mary's marinating sticks

    By Shalmanese, in Kitchen Consumer

    • 4 replies
    • 2,086 views
  25.  

    Best cocktails of the decade 1 2

    By Shalmanese, in Spirits & Cocktails

    • 39 replies
    • 14,255 views
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