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Chris Amirault

eGullet Society staff emeritus
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Topics posted by Chris Amirault

  1.  

    DIY Dry-Ingredient Mixes

    By Chris Amirault, in Cooking

    • 10 replies
    • 3,791 views
  2.  

    Equipment You Hope Will Break Soon 1 2

    By Chris Amirault, in Kitchen Consumer

    • 30 replies
    • 5,637 views
  3.  

    Your Last Drink

    By Chris Amirault, in Food Traditions & Culture

    • 23 replies
    • 3,715 views
  4.  

    Pudding Cakes 1 2

    By Chris Amirault, in Pastry & Baking

    • 43 replies
    • 9,186 views
  5.  

    What Size Eggs Do You Use for Which Tasks?

    By Chris Amirault, in Cooking

    • 15 replies
    • 8,130 views
  6.  

    Whole Foods, Monsanto's GE Alfalfa, and "OrganicGate"

    By Chris Amirault, in Food Traditions & Culture

    • 8 replies
    • 2,905 views
  7.  

    Fresh/Stuffed Pasta & Gnocchi--Cook-Off 13 1 2 3 4 10

    By Chris Amirault, in Italy: Cooking & Baking

    • 230 replies
    • 65,419 views
  8.  

    And Now, Your Moment of (Cooking) Zen 1 2 3

    By Chris Amirault, in Cooking

    • 55 replies
    • 7,975 views
  9.  

    Unexpected Food & Drink Descriptors

    By Chris Amirault, in Food Traditions & Culture

    • 8 replies
    • 2,074 views
  10.  

    Dish Names That Make You Run in the Opposite Direction 1 2 3

    By Chris Amirault, in Food Traditions & Culture

    • 73 replies
    • 10,891 views
  11.  

    Workplace Caffeine Delivery Systems 1 2

    By Chris Amirault, in Coffee & Tea

    • 26 replies
    • 7,586 views
  12.  

    Pickles for Breakfast

    By Chris Amirault, in Cooking

    • 9 replies
    • 13,151 views
  13.  

    Really Delicious Things You Make with Carob

    By Chris Amirault, in Cooking

    • 7 replies
    • 3,527 views
  14.  

    Online Sources for Rice Bran Oil

    By Chris Amirault, in Kitchen Consumer

    • 2 replies
    • 1,511 views
  15.  

    When and How Do You Salt Your Food While Cooking? 1 2

    By Chris Amirault, in Cooking

    • 25 replies
    • 5,278 views
  16.  

    Bad Condiments You Love 1 2 3

    By Chris Amirault, in Food Traditions & Culture

    • 57 replies
    • 12,216 views
  17.  

    Food Company Propers

    By Chris Amirault, in Kitchen Consumer

    • 6 replies
    • 1,861 views
  18.  

    Omaha Steaks in 2011: What Gives?

    By Chris Amirault, in Kitchen Consumer

    • 11 replies
    • 3,823 views
  19.  

    [PLAN] eGullet Classic Cocktails Workshop in Providence

    By Chris Amirault, in New England: Dining

    • 12 replies
    • 5,115 views
  20.  

    What Else To Do with White Grapefruit 1 2

    By Chris Amirault, in Cooking

    • 27 replies
    • 7,072 views
  21.  

    When is This Tea in my Pot Too Old? Too Used?

    By Chris Amirault, in Coffee & Tea

    • 10 replies
    • 3,726 views
  22.  

    Using Cartouches: Beneficial or Bunk?

    By Chris Amirault, in Cooking

    • 3 replies
    • 9,291 views
  23.  

    Strategies for Eating Well in Culinary Wastelands

    By Chris Amirault, in Food Traditions & Culture

    • 9 replies
    • 2,102 views
  24.  

    A good ham is hard to find

    By Chris Amirault, in Kitchen Consumer

    • 22 replies
    • 9,800 views
  25.  

    eG Foodblog: Chris Amirault (2010) - Holidays in Rhode Island 1 2 3 4 16

    By Chris Amirault, in Food Traditions & Culture

    • 384 replies
    • 77,568 views
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