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Shalmanese

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Topics posted by Shalmanese

  1.  

    Zilmax treated beef

    By Shalmanese, in Food Media & Arts

    • 6 replies
    • 2,369 views
  2.  

    Any restaurants serving Chinese Banquet Cuisine Outside of China?

    By Shalmanese, in China: Dining

    • 4 replies
    • 2,821 views
  3.  

    Ethnic cookbooks that don't try to be "accessible"

    By Shalmanese, in Cookbooks & References

    • 12 replies
    • 9,914 views
  4.  

    Alternative ways of cutting meat

    By Shalmanese, in Cooking

    • 8 replies
    • 3,767 views
  5.  

    Top Chef Masters: Season 4

    By Shalmanese, in Food Media & Arts

    • 6 replies
    • 2,218 views
  6.  

    Why cream of tartar for egg whites and not another acid?

    By Shalmanese, in Pastry & Baking

    • 7 replies
    • 5,183 views
  7.  

    Guatemalen, Honduran, and Salvedorean Cream

    By Shalmanese, in Central & South America: Cooking & Baking

    • 5 replies
    • 4,106 views
  8.  

    Tepid food at high end restaurants

    By Shalmanese, in Restaurant Life

    • 8 replies
    • 5,100 views
  9.  

    Reusing pasta cooking water

    By Shalmanese, in Cooking

    • 8 replies
    • 8,198 views
  10.  

    The disappearance of white & red wine vinegar

    By Shalmanese, in Food Traditions & Culture

    • 24 replies
    • 8,202 views
  11.  

    Is it just me or are onions not as wet as they used to be?

    By Shalmanese, in Cooking

    • 12 replies
    • 2,234 views
  12.  

    Hand cranked pasta machine vs Kitchenaid attachment? 1 2

    By Shalmanese, in Kitchen Consumer

    • 29 replies
    • 48,132 views
  13.  

    Creating a cocktail involving fish sauce 1 2

    By Shalmanese, in Spirits & Cocktails

    • 26 replies
    • 11,085 views
  14.  

    Recipe instructions you have ignored for years to their detriment

    By Shalmanese, in Cooking

    • 11 replies
    • 2,994 views
  15.  

    Why does it take an hour to "cook out the raw taste"?

    By Shalmanese, in Cooking

    • 7 replies
    • 4,779 views
  16.  

    Fried rice: frying the rice or just reheating?

    By Shalmanese, in China: Cooking & Baking

    • 15 replies
    • 9,870 views
  17.  

    Using Lactisole in savory sorbets

    By Shalmanese, in Pastry & Baking

    • 2 replies
    • 1,548 views
  18.  

    Any experiences with the iGrill thermometer?

    By Shalmanese, in Kitchen Consumer

    • 3 replies
    • 1,663 views
  19.  

    Modernist Farming?

    By Shalmanese, in Food Traditions & Culture

    • 12 replies
    • 2,415 views
  20.  

    Why does nobody sell sous vide meat?

    By Shalmanese, in Kitchen Consumer

    • 7 replies
    • 4,585 views
  21.  

    What is used to handle hot objects in a restaurant setting?

    By Shalmanese, in Restaurant Life

    • 8 replies
    • 9,174 views
  22.  

    Why does the quantity of yeast in a bread dough matter?

    By Shalmanese, in Pastry & Baking

    • 9 replies
    • 3,654 views
  23.  

    Mixers and no-knead bread dough

    By Shalmanese, in Pastry & Baking

    • 5 replies
    • 1,715 views
  24.  

    Meat from old animals

    By Shalmanese, in Cooking

    • 9 replies
    • 5,192 views
  25.  

    High Heat, In & Out Roasting

    By Shalmanese, in Cooking

    • 4 replies
    • 1,608 views
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