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Chris Amirault

eGullet Society staff emeritus
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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
    • 7,240 views
  2.  

    Making Gin from Vodka

    By Chris Amirault, in Spirits & Cocktails

    • 15 replies
    • 18,674 views
  3.  

    Workplace Drinking: It's Back!

    By Chris Amirault, in Food Traditions & Culture

    • 24 replies
    • 4,019 views
  4.  

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

    By Chris Amirault, in Restaurant Life

    • 27 replies
    • 4,720 views
  5.  

    Sugar, Brix, and Sweetness in Spirits

    By Chris Amirault, in Spirits & Cocktails

    • 10 replies
    • 8,536 views
  6.  

    Uses for Powdered Buttermilk

    By Chris Amirault, in Cooking

    • 20 replies
    • 8,389 views
  7.  

    Ingredients That Are Pointless If Not Fresh 1 2

    By Chris Amirault, in Cooking

    • 39 replies
    • 5,414 views
  8.  

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

    By Chris Amirault, in Spirits & Cocktails

    • 9 replies
    • 2,239 views
  9.  

    Tasty Cereal You Can Eat at Your Leisure

    By Chris Amirault, in Ready to Eat

    • 23 replies
    • 4,678 views
  10.  

    Food & Wine's Top 25 Burger List

    By Chris Amirault, in Restaurant Life

    • 12 replies
    • 2,983 views
  11.  

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

    By Chris Amirault, in Cooking

    • 73 replies
    • 19,056 views
  12.  

    How Do You Crack and Empty Eggs?

    By Chris Amirault, in Cooking

    • 23 replies
    • 3,392 views
  13.  

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

    By Chris Amirault, in Cooking

      
    • 198 replies
    • 86,452 views
  14.  

    Smokers 2011: The Topic

    By Chris Amirault, in Kitchen Consumer

    • 19 replies
    • 4,992 views
  15.  

    New Orleans Bars: 2011

    By Chris Amirault, in Louisiana: Dining

    • 14 replies
    • 5,116 views
  16.  

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

    By Chris Amirault, in Pastry & Baking

    • 19 replies
    • 4,876 views
  17.  

    Certainty & Uncertainty in Restaurant Reviews

    By Chris Amirault, in Food Traditions & Culture

    • 13 replies
    • 1,974 views
  18.  

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

    By Chris Amirault, in Cooking

    • 58 replies
    • 9,444 views
  19.  

    What's Alum Used For?

    By Chris Amirault, in Cooking

    • 13 replies
    • 20,165 views
  20.  

    Definitive Corned Beef Hash Recipes

    By Chris Amirault, in Cooking

    • 19 replies
    • 6,778 views
  21.  

    Teaching My Two Kids about Cooking

    By Chris Amirault, in Food Traditions & Culture

    • 21 replies
    • 3,311 views
  22.  

    Your Go-To Vinaigrette Recipe 1 2

    By Chris Amirault, in Cooking

    • 35 replies
    • 4,588 views
  23.  

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

    By Chris Amirault, in Food Traditions & Culture

    • 22 replies
    • 3,394 views
  24.  

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

    By Chris Amirault, in Food Traditions & Culture

    • 52 replies
    • 6,956 views
  25.  

    The State of College Cafeterias

    By Chris Amirault, in Food Traditions & Culture

    • 7 replies
    • 1,370 views
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