Jump to content

Chris Amirault

eGullet Society staff emeritus
 View Profile  See their activity

  • Posts

    19,645

  • Joined

  • Last visited

 Content Type 

Topics posted by Chris Amirault

  1.  

    What Are the Special Treats in Your Office? 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 28 replies
    • 8,060 views
  2.  

    Making Gin from Vodka

    By Chris Amirault, in Spirits & Cocktails

    • 15 replies
    • 19,702 views
  3.  

    Workplace Drinking: It's Back!

    By Chris Amirault, in Food Traditions & Culture

    • 24 replies
    • 4,668 views
  4.  

    McDonalds is #2 -- because Subway is #1 1 2

    By Chris Amirault, in Restaurant Life

    • 27 replies
    • 5,496 views
  5.  

    Sugar, Brix, and Sweetness in Spirits

    By Chris Amirault, in Spirits & Cocktails

    • 10 replies
    • 10,104 views
  6.  

    Uses for Powdered Buttermilk

    By Chris Amirault, in Cooking

    • 20 replies
    • 9,360 views
  7.  

    Ingredients That Are Pointless If Not Fresh 1 2

    By Chris Amirault, in Cooking

    • 39 replies
    • 6,286 views
  8.  

    Your Base (Go-To, Can't Fail, Recovery from Disaster) Drink

    By Chris Amirault, in Spirits & Cocktails

    • 9 replies
    • 2,567 views
  9.  

    Tasty Cereal You Can Eat at Your Leisure

    By Chris Amirault, in Ready to Eat

    • 23 replies
    • 5,445 views
  10.  

    Food & Wine's Top 25 Burger List

    By Chris Amirault, in Restaurant Life

    • 12 replies
    • 3,455 views
  11.  

    Schmaltz (i.e. Chicken Fat, Goose Fat, etc.) 1 2 3

    By Chris Amirault, in Cooking

    • 73 replies
    • 21,437 views
  12.  

    How Do You Crack and Empty Eggs?

    By Chris Amirault, in Cooking

    • 23 replies
    • 4,024 views
  13.  

    Sausages--Cook-Off 17 1 2 3 4 8

    By Chris Amirault, in Cooking

      
    • 198 replies
    • 92,379 views
  14.  

    Smokers 2011: The Topic

    By Chris Amirault, in Kitchen Consumer

    • 19 replies
    • 5,451 views
  15.  

    New Orleans Bars: 2011

    By Chris Amirault, in Louisiana: Dining

    • 14 replies
    • 5,852 views
  16.  

    Back with J&W Chef Mitch Stamm's Bread Class

    By Chris Amirault, in Pastry & Baking

    • 19 replies
    • 5,445 views
  17.  

    Certainty & Uncertainty in Restaurant Reviews

    By Chris Amirault, in Food Traditions & Culture

    • 13 replies
    • 2,247 views
  18.  

    Chinese New Year/Tet for 2011: what are you cooking? 1 2 3

    By Chris Amirault, in Cooking

    • 58 replies
    • 11,029 views
  19.  

    What's Alum Used For?

    By Chris Amirault, in Cooking

    • 13 replies
    • 21,521 views
  20.  

    Definitive Corned Beef Hash Recipes

    By Chris Amirault, in Cooking

    • 19 replies
    • 7,564 views
  21.  

    Teaching My Two Kids about Cooking

    By Chris Amirault, in Food Traditions & Culture

    • 21 replies
    • 3,883 views
  22.  

    Your Go-To Vinaigrette Recipe 1 2

    By Chris Amirault, in Cooking

    • 35 replies
    • 5,461 views
  23.  

    In This Economy, I'm Sadly Doing Without...: 2011 Version

    By Chris Amirault, in Food Traditions & Culture

    • 22 replies
    • 3,937 views
  24.  

    What's the Skankiest Part of Your Kitchen? 1 2 3

    By Chris Amirault, in Food Traditions & Culture

    • 52 replies
    • 8,270 views
  25.  

    The State of College Cafeterias

    By Chris Amirault, in Food Traditions & Culture

    • 7 replies
    • 1,637 views
×
×
  • Create New...