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Shalmanese

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Topics posted by Shalmanese

  1.  

    Tepid food at high end restaurants

    By Shalmanese, in Restaurant Life

    • 8 replies
    • 5,111 views
  2.  

    Bone-in pork chops

    By Shalmanese, in Cooking

    • 21 replies
    • 5,082 views
  3.  

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

    By Shalmanese, in Cooking

    • 37 replies
    • 5,047 views
  4.  

    Your top spices 1 2

    By Shalmanese, in Cooking

    • 39 replies
    • 4,999 views
  5.  

    The state of fancy sharpening gizmos in 2011? 1 2

    By Shalmanese, in Kitchen Consumer

    • 29 replies
    • 4,969 views
  6.  

    slkinsey mentioned in the New York Times

    By Shalmanese, in Member News

    • 0 replies
    • 4,967 views
  7.  

    Top Chef: Just Desserts - Season 2

    By Shalmanese, in Food Media & Arts

    • 16 replies
    • 4,877 views
  8.  

    Japanese Knife Glossary

    By Shalmanese, in Kitchen Consumer

    • 12 replies
    • 4,805 views
  9.  

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

    By Shalmanese, in Cooking

    • 7 replies
    • 4,786 views
  10.  

    Is precision in pastry an illusion?

    By Shalmanese, in Pastry & Baking

    • 23 replies
    • 4,613 views
  11.  

    Why does nobody sell sous vide meat?

    By Shalmanese, in Kitchen Consumer

    • 7 replies
    • 4,589 views
  12.  

    Large amounts of sodium in prepared foods

    By Shalmanese, in Cooking

    • 20 replies
    • 4,486 views
  13.  

    Substitutions that do better than the genuine article?

    By Shalmanese, in Cooking

    • 13 replies
    • 4,449 views
  14.  

    Balzac - Sydney

    By Shalmanese, in Australia & New Zealand: Dining

    • 18 replies
    • 4,438 views
  15.  

    Why are steaks sold cut across the grain?

    By Shalmanese, in Cooking

    • 12 replies
    • 4,424 views
  16.  

    Foods that would be sought after 1 2

    By Shalmanese, in Food Traditions & Culture

    • 37 replies
    • 4,416 views
  17.  

    Can you appreciate food if you don't cook? 1 2

    By Shalmanese, in Food Traditions & Culture

    • 29 replies
    • 4,394 views
  18.  

    Is there a reason dried pasta is sold unsalted?

    By Shalmanese, in Kitchen Consumer

    • 13 replies
    • 4,385 views
  19.  

    Crackling stock

    By Shalmanese, in Cooking

    • 13 replies
    • 4,341 views
  20.  

    Looking for some ingredients in Melbourne

    By Shalmanese, in Australia & New Zealand: Dining

    • 4 replies
    • 4,286 views
  21.  

    Are you a bowl prepper or board prepper? 1 2

    By Shalmanese, in Cooking

    • 36 replies
    • 4,122 views
  22.  

    Guatemalen, Honduran, and Salvedorean Cream

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

    • 5 replies
    • 4,115 views
  23.  

    Cooking food directly on coals?

    By Shalmanese, in Cooking

    • 12 replies
    • 4,066 views
  24.  

    Ideas for duck legs

    By Shalmanese, in Cooking

    • 18 replies
    • 4,046 views
  25.  

    Consolidating Serviceware

    By Shalmanese, in Kitchen Consumer

    • 14 replies
    • 4,021 views
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