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Chris Amirault

eGullet Society staff emeritus
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Topics posted by Chris Amirault

  1.  

    Curing Lop Yuk (Chinese Bacon)

    By Chris Amirault, in RecipeGullet

      
    • 0 replies
    • 13,505 views
  2.  

    Food That Smells Like Feet: What Say You? 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 37 replies
    • 16,318 views
  3.  

    Give It Up for The Galloping Gourmet 1 2

    By Chris Amirault, in Food Media & Arts

    • 26 replies
    • 7,022 views
  4.  

    The Gas Range Blues 1 2

    By Chris Amirault, in Cooking

    • 28 replies
    • 6,716 views
  5.  

    Final Day of eG Conversation with Sara Moulton

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 1 reply
    • 7,510 views
  6.  

    Non-Julia Food World Mentors

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 6 replies
    • 10,127 views
  7.  

    TV Shows: The Old -- and the New?

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 3 replies
    • 3,716 views
  8.  

    Hot or Cold Stock? The Gumbo/Roux Gauntlet

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 3 replies
    • 16,204 views
  9.  

    Mother to Mother

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 0 replies
    • 17,699 views
  10.  

    Sara Moulton: Biography

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 0 replies
    • 15,062 views
  11.  

    Welcome and Orientation

    By Chris Amirault, in An eG Spotlight Conversation with Sara Moulton

    • 0 replies
    • 8,113 views
  12.  

    Define "Wholesome" 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 37 replies
    • 5,636 views
  13.  

    Family Heirloom Kitchen Items 1 2 3

    By Chris Amirault, in Kitchen Consumer

    • 74 replies
    • 12,703 views
  14.  

    Got Nooks? Arches? Holes?

    By Chris Amirault, in Kitchen Consumer

    • 12 replies
    • 3,014 views
  15.  

    Menu Expansiveness 1 2

    By Chris Amirault, in Restaurant Life

    • 33 replies
    • 7,430 views
  16.  

    When Do You Give Up On A Cookbook? 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 28 replies
    • 4,614 views
  17.  

    Winter Outdoor Grilling 1 2

    By Chris Amirault, in Cooking

    • 26 replies
    • 3,603 views
  18.  

    Oil Separation in Gumbos, Curries 1 2

    By Chris Amirault, in Cooking

    • 25 replies
    • 10,781 views
  19.  

    Cooking Matsutake Mushrooms

    By Chris Amirault, in Cooking

    • 10 replies
    • 3,352 views
  20.  

    Good, Even Great, Butchers in New England 1 2

    By Chris Amirault, in New England: Cooking & Baking

    • 33 replies
    • 15,752 views
  21.  

    Design Changes at Gourmet

    By Chris Amirault, in An eG Spotlight Conversation with Ruth Reichl

    • 12 replies
    • 15,436 views
  22.  

    Chinese Chives/Gow Choi

    By Chris Amirault, in China: Cooking & Baking

    • 16 replies
    • 8,545 views
  23.  

    What Makes Gourmet Gourmet?

    By Chris Amirault, in An eG Spotlight Conversation with Ruth Reichl

    • 0 replies
    • 8,920 views
  24.  

    David Foster Wallace on Lobsters

    By Chris Amirault, in An eG Spotlight Conversation with Ruth Reichl

    • 17 replies
    • 26,768 views
  25.  

    The State of Food-Related Memoirs

    By Chris Amirault, in An eG Spotlight Conversation with Ruth Reichl

    • 6 replies
    • 11,498 views
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