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Shalmanese

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Topics posted by Shalmanese

  1.  

    Is there a reason dried pasta is sold unsalted?

    By Shalmanese, in Kitchen Consumer

    • 13 replies
    • 4,376 views
  2.  

    What's wrong with the uncomplicated cocktail?

    By Shalmanese, in Spirits & Cocktails

    • 7 replies
    • 2,012 views
  3.  

    What is the most technically challenging thing you've ever made?

    By Shalmanese, in Cooking

    • 19 replies
    • 2,874 views
  4.  

    Meat Hunger

    By Shalmanese, in Food Traditions & Culture

    • 24 replies
    • 7,259 views
  5.  

    How sharp are ceramic knives?

    By Shalmanese, in Kitchen Consumer

    • 7 replies
    • 9,009 views
  6.  

    Is there any reason to buy Wusthof/Henckels anymore?

    By Shalmanese, in Kitchen Consumer

    • 14 replies
    • 14,469 views
  7.  

    Ingredients that are only ever prepared one way

    By Shalmanese, in Cooking

    • 8 replies
    • 2,048 views
  8.  

    What kitchen utensils is there a benefit of having two (or more) of? 1 2

    By Shalmanese, in Kitchen Consumer

    • 42 replies
    • 6,905 views
  9.  

    Why don't they sell butterflied chickens?

    By Shalmanese, in Kitchen Consumer

    • 4 replies
    • 1,595 views
  10.  

    Is the paring knife truly essential? 1 2

    By Shalmanese, in Kitchen Consumer

    • 27 replies
    • 7,594 views
  11.  

    Criminally underappreciated foods 1 2 3

    By Shalmanese, in Food Traditions & Culture

    • 61 replies
    • 12,229 views
  12.  

    Molto Mario on Hulu

    By Shalmanese, in Food Media & Arts

    • 8 replies
    • 5,947 views
  13.  

    Good Cookware store in the South Bay?

    By Shalmanese, in California: Cooking & Baking

    • 2 replies
    • 3,166 views
  14.  

    Rendering fat caps

    By Shalmanese, in Cooking

    • 9 replies
    • 10,080 views
  15.  

    Savour in Ballard

    By Shalmanese, in Pacific Northwest & Alaska: Cooking & Baking

    • 13 replies
    • 6,390 views
  16.  

    Food making parties 1 2

    By Shalmanese, in Cooking

    • 29 replies
    • 6,265 views
  17.  

    Will there ever be great Chinese Restaurants outside of China?

    By Shalmanese, in China: Dining

    • 3 replies
    • 3,106 views
  18.  

    Can a knife be too sharp?

    By Shalmanese, in Cooking

    • 18 replies
    • 7,939 views
  19.  

    Tips for equal servings

    By Shalmanese, in Cooking

    • 6 replies
    • 1,876 views
  20.  

    Doing something with meat juice

    By Shalmanese, in Cooking

    • 2 replies
    • 2,481 views
  21.  

    Large amounts of sodium in prepared foods

    By Shalmanese, in Cooking

    • 20 replies
    • 4,479 views
  22.  

    Nouvelle cuisine invented individually plated dishes?

    By Shalmanese, in Food Traditions & Culture

    • 3 replies
    • 2,764 views
  23.  

    The different types of browning

    By Shalmanese, in Cooking

    • 3 replies
    • 2,546 views
  24.  

    Consolidating Serviceware

    By Shalmanese, in Kitchen Consumer

    • 14 replies
    • 4,016 views
  25.  

    Infusing cereal flavors into liquids

    By Shalmanese, in Pastry & Baking

    • 3 replies
    • 1,830 views
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