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Recoil Rob

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Topics posted by Recoil Rob

  1.  

    Appetizer before Beef Stroganoff?

    By Recoil Rob, in Cooking

    • 22 replies
    • 23,199 views
  2.  

    Babbo Cookbook Octopus Recipe, mistake?

    By Recoil Rob, in Cooking

    • 17 replies
    • 4,510 views
  3.  

    Bastard condiments? 1 2 3 4

    By Recoil Rob, in Cooking

    • 84 replies
    • 13,710 views
  4.  

    Breville Blender 1 year in.

    By Recoil Rob, in Kitchen Consumer

    • 2 replies
    • 1,324 views
  5.  

    Brine pork belly for Porchetta?

    By Recoil Rob, in Cooking

    • 1 reply
    • 734 views
  6.  

    Canada Goose cooking advice

    By Recoil Rob, in Cooking

    • 9 replies
    • 4,306 views
  7.  

    Chinatown Fish Markets

    By Recoil Rob, in New York: Cooking & Baking

    • 7 replies
    • 7,333 views
  8.  

    Chocolate for baking, 54% vs. 58%

    By Recoil Rob, in Pastry & Baking

    • 13 replies
    • 1,740 views
  9.  

    How to shuck softshell (Ipswich) clams for frying?

    By Recoil Rob, in New England: Cooking & Baking

    • 7 replies
    • 22,815 views
  10.  

    I have a chicken... 1 2

    By Recoil Rob, in Cooking

    • 41 replies
    • 3,127 views
  11.  

    Italian Oysters?

    By Recoil Rob, in Italy: Cooking & Baking

    • 4 replies
    • 6,827 views
  12.  

    Milwaukee & Madison Restaurants, 2017

    By Recoil Rob, in The Heartland: Dining

    • 0 replies
    • 1,121 views
  13.  

    New Thread for Rangetop/Wall Oven recommendations, Wolf/Viking/Thermador/Bluestar

    By Recoil Rob, in Kitchen Consumer

    • 9 replies
    • 243 views
  14.  

    Pheasant confit

    By Recoil Rob, in Cooking

    • 1 reply
    • 7,648 views
  15.  

    Porchetta recipes, a request.

    By Recoil Rob, in Cooking

      
    • 15 replies
    • 12,074 views
  16.  

    Ravioli Pizza

    By Recoil Rob, in Cooking

    • 5 replies
    • 2,594 views
  17.  

    Springform Pan Size Substitutions - what problems might arise?

    By Recoil Rob, in Pastry & Baking

    • 6 replies
    • 1,078 views
  18.  

    Stew Leonard's dry aged prime rib?

    By Recoil Rob, in Kitchen Consumer

    • 1 reply
    • 949 views
  19.  

    Sushi Nakazawa on the weekend?

    By Recoil Rob, in New York: Dining

    • 0 replies
    • 1,208 views
  20.  

    Szechuan or Sichuan peppercorns, source?

    By Recoil Rob, in China: Cooking & Baking

    • 8 replies
    • 1,999 views
  21.  

    Time to throw out the flour?

    By Recoil Rob, in Pastry & Baking

    • 7 replies
    • 1,841 views
  22.  

    Uses for Bird Confit "Jelly"?

    By Recoil Rob, in Cooking

    • 5 replies
    • 3,148 views
  23.  

    What to do with leftover rack of lamb?

    By Recoil Rob, in Cooking

    • 10 replies
    • 16,189 views
  24.  

    What to see in Fort Greene?

    By Recoil Rob, in New York: Cooking & Baking

    • 1 reply
    • 2,003 views
  25.  

    What's the best way to strain a reduction?

    By Recoil Rob, in Cooking

    • 12 replies
    • 5,237 views
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