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rotuts

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Topics posted by rotuts

  1.  

    It's 10 degrees, it's snowing, what's on your Weber/Egg...)?

    By rotuts, in Cooking

    • 9 replies
    • 2,634 views
  2.  

    Squash: adding flavor, removing extra water

    By rotuts, in Cooking

    • 20 replies
    • 11,673 views
  3.  

    Market Competition: NYTimes today

    By rotuts, in Food Traditions & Culture

    • 0 replies
    • 1,266 views
  4.  

    Wm-Sonoma pot with 'fins' on bottom

    By rotuts, in Kitchen Consumer

    • 12 replies
    • 2,661 views
  5.  

    "The America's Test Kitchen Cooking School Cookbook"

    By rotuts, in Cookbooks & References

    • 0 replies
    • 2,061 views
  6.  

    Turkey, at the NYTimes

    By rotuts, in Food Media & Arts

    • 0 replies
    • 1,338 views
  7.  

    Frozen Chopped Lemon Grass??

    By rotuts, in Cooking

    • 8 replies
    • 14,529 views
  8.  

    "Simply Ming" does sous vide, and MC ish

    By rotuts, in Food Media & Arts

    • 2 replies
    • 2,137 views
  9.  

    NY Times Magazine " Food and Drink" issue

    By rotuts, in Food Media & Arts

    • 2 replies
    • 1,465 views
  10.  

    CHEF SERIES VACUUM SEALER

    By rotuts, in Kitchen Consumer

    • 2 replies
    • 1,639 views
  11.  

    Registering "Modernist Cuisine" books? 1 2

    By rotuts, in Cookbooks & References

    • 37 replies
    • 13,663 views
  12.  

    NYTimes 'Dining': The Taco Issue

    By rotuts, in Food Media & Arts

    • 10 replies
    • 2,673 views
  13.  

    Pressure cooker vs cooking sous vide for stew, braise, etc. 1 2

    By rotuts, in Cooking

    • 34 replies
    • 10,353 views
  14.  

    Tilda Rice: what's going on?

    By rotuts, in Cooking

    • 11 replies
    • 7,676 views
  15.  

    Trader Joe wine finds

    By rotuts, in Wine

    • 6 replies
    • 3,930 views
  16.  

    making Keffir vs Yogurt at home

    By rotuts, in Cooking

    • 13 replies
    • 7,014 views
  17.  

    your favorite 'Plating' references?

    By rotuts, in Cookbooks & References

    • 5 replies
    • 1,841 views
  18.  

    NYTimes on contaminated spices

    By rotuts, in Food Media & Arts

    • 13 replies
    • 3,662 views
  19.  

    Coconut Cream (Cracked or not) vs Coconut Oil for Thai food

    By rotuts, in Cooking

    • 19 replies
    • 3,952 views
  20.  

    Single serve coffee maker(s): diagram

    By rotuts, in Kitchen Consumer

    • 11 replies
    • 3,609 views
  21.  

    Thai and Indian pre-prepared 'paste': do you saute first?

    By rotuts, in Cooking

    • 16 replies
    • 2,398 views
  22.  

    Breville Blenders for 'Kale' 'Green' smoothies

    By rotuts, in Kitchen Consumer

    • 12 replies
    • 4,717 views
  23.  

    NYTimes on Paella

    By rotuts, in Food Media & Arts

    • 0 replies
    • 1,421 views
  24.  

    Tri-ply fry pan for induction and oven: your thoughts?

    By rotuts, in Kitchen Consumer

    • 6 replies
    • 1,787 views
  25.  

    Pickles using leftover commercial pickle 'juice'

    By rotuts, in Cooking

    • 13 replies
    • 3,844 views
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