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Chris Amirault

eGullet Society staff emeritus
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Topics posted by Chris Amirault

  1.  

    My Brief, Busy Stint as a South Indian Sous Chef 1 2

    By Chris Amirault, in India: Cooking & Baking

    • 43 replies
    • 20,732 views
  2.  

    Mole Poblano: Cook-Off 9 1 2 3 4 5

    By Chris Amirault, in Mexico: Cooking & Baking

      
    • 108 replies
    • 51,113 views
  3.  

    Ingredients, ratios, and uses for quatre épices

    By Chris Amirault, in Cooking

    • 7 replies
    • 5,502 views
  4.  

    The State of Cookbooks: 2010

    By Chris Amirault, in Cookbooks & References

    • 3 replies
    • 2,401 views
  5.  

    Marketing Faux Sustainable, Locavore, Blah Blah Blah 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 44 replies
    • 7,074 views
  6.  

    The State of Rangetops and Cooktops 1 2

    By Chris Amirault, in Kitchen Consumer

    • 49 replies
    • 12,441 views
  7.  

    MxMo August 2010: Brown, Bitter, and Stirred 1 2

    By Chris Amirault, in Spirits & Cocktails

    • 28 replies
    • 7,367 views
  8.  

    Leftovers that Make You Say "Yes!" 1 2 3

    By Chris Amirault, in Food Traditions & Culture

    • 60 replies
    • 12,212 views
  9.  

    Parmigiano Reggiano & Pecorino Romano: When to use which (or both)

    By Chris Amirault, in Italy: Cooking & Baking

    • 23 replies
    • 73,758 views
  10.  

    Dependable Spirits Reviews

    By Chris Amirault, in Spirits & Cocktails

    • 10 replies
    • 2,981 views
  11.  

    Standardizing Range Temperatures and Language

    By Chris Amirault, in Cooking

    • 12 replies
    • 2,296 views
  12.  

    Stuff to Put on Steak at Home 1 2 3

    By Chris Amirault, in Cooking

    • 51 replies
    • 13,019 views
  13.  

    Kitchen Renovation Science for Dummies

    By Chris Amirault, in Kitchen Consumer

    • 14 replies
    • 4,561 views
  14.  

    Spot Lights for Kitchen Use

    By Chris Amirault, in Kitchen Consumer

    • 4 replies
    • 1,583 views
  15.  

    Pad Thai: Cook-Off 6 1 2 3 4 5

    By Chris Amirault, in Elsewhere in Asia/Pacific: Cooking & Baking

      
    • 121 replies
    • 52,945 views
  16.  

    Shopping for Dinner Tonight: Tips, Tricks, Tics

    By Chris Amirault, in Kitchen Consumer

    • 24 replies
    • 3,865 views
  17.  

    Using the Internet as a Food History Source 1 2

    By Chris Amirault, in Food Media & Arts

    • 27 replies
    • 13,338 views
  18.  

    Cooking and Food Fights with Home Partners 1 2 3 4 6

    By Chris Amirault, in Food Traditions & Culture

    • 138 replies
    • 26,381 views
  19.  

    Junior Merino's Liquid Lab

    By Chris Amirault, in Spirits & Cocktails

    • 9 replies
    • 4,567 views
  20.  

    Great English Language Cookbooks Published Outside the US 1 2

    By Chris Amirault, in Cookbooks & References

    • 48 replies
    • 14,243 views
  21.  

    Menu Language: Good, Bad, and Ugly 1 2

    By Chris Amirault, in Restaurant Life

    • 37 replies
    • 11,796 views
  22.  

    Breakfast for Dinner

    By Chris Amirault, in Food Traditions & Culture

    • 19 replies
    • 4,938 views
  23.  

    Japanese Egg Custard Cakes? Buns? Imagawayaki!

    By Chris Amirault, in Japan: Cooking & Baking

    • 5 replies
    • 13,991 views
  24.  

    Hot Dog Styles 1 2 3 4

    By Chris Amirault, in Food Traditions & Culture

    • 97 replies
    • 27,601 views
  25.  

    Kumquats, Limequats, Lemonquats: What To Do With 'Em?

    By Chris Amirault, in Spirits & Cocktails

    • 9 replies
    • 14,196 views
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