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rotuts

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Topics posted by rotuts

  1.  

    "Fried Rice" Chinese type: in China or Restaurants here 1 2

    By rotuts, in Food Traditions & Culture

    • 39 replies
    • 18,475 views
  2.  

    Caramels: from the NYTimes

    By rotuts, in Kitchen Consumer

    • 2 replies
    • 3,094 views
  3.  

    Salt content in Red Boat fish sauce.

    By rotuts, in Cooking

    • 8 replies
    • 4,880 views
  4.  

    Spaghetti w Clams in Parchment

    By rotuts, in Cooking

    • 10 replies
    • 2,319 views
  5.  

    Advice on using my new induction cooktop.

    By rotuts, in Kitchen Consumer

    • 13 replies
    • 5,349 views
  6.  

    NY Times Today: Jacques Pepin and new book "Essential Pepin"

    By rotuts, in Food Media & Arts

    • 17 replies
    • 4,959 views
  7.  

    Chest Freezer organization tips

    By rotuts, in Food Traditions & Culture

    • 13 replies
    • 8,137 views
  8.  

    'Extreme Eating' the caloric winners are ... 1 2

    By rotuts, in Food Media & Arts

    • 26 replies
    • 5,094 views
  9.  

    Truffle crop on decline? NYTimes today

    By rotuts, in Food Media & Arts

    • 8 replies
    • 2,751 views
  10.  

    Penzeys has free shipping

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,797 views
  11.  

    Sous Vide: Recipes, Techniques & Equipment, 2012 1 2 3 4 37

    By rotuts, in Cooking

    • 906 replies
    • 140,233 views
  12.  

    Induction Cooking and Steel Disk for Non-Steel stuff: How Efficient?

    By rotuts, in Kitchen Consumer

    • 0 replies
    • 1,219 views
  13.  

    That padded cover? What's the point?

    By rotuts, in Cookbooks & References

    • 4 replies
    • 3,495 views
  14.  

    "Consider the Fork" or is 1 calorie = to 1 calorie?

    By rotuts, in Cookbooks & References

    • 18 replies
    • 3,592 views
  15.  

    "Cuisine Solutions": have you tried it? Prepared Sous Vide+?

    By rotuts, in Kitchen Consumer

    • 2 replies
    • 2,636 views
  16.  

    Jamie Olivers' "15 minute meals"

    By rotuts, in Food Media & Arts

    • 3 replies
    • 3,058 views
  17.  

    Dark meat turkey temps?

    By rotuts, in Cooking

    • 2 replies
    • 2,048 views
  18.  

    NY Times take on Guy's American Kitchen & Bar

    By rotuts, in Food Media & Arts

    • 0 replies
    • 984 views
  19.  

    Keeping cooked potatoes

    By rotuts, in Cooking

    • 11 replies
    • 9,160 views
  20.  

    Todays Sunday NYTimes Magazine = "Food"

    By rotuts, in Food Media & Arts

    • 1 reply
    • 1,789 views
  21.  

    Registering MC@Home?

    By rotuts, in Cookbooks & References

    • 4 replies
    • 2,145 views
  22.  

    Home Coffee Roaster link

    By rotuts, in Coffee & Tea

    • 4 replies
    • 3,039 views
  23.  

    What is this 'Machine' ?

    By rotuts, in Kitchen Consumer

    • 5 replies
    • 1,984 views
  24.  

    Aging Beef: tenderizing vs flavor enhancement

    By rotuts, in Cooking

    • 5 replies
    • 2,604 views
  25.  

    BOLO Japanese Nakiri 2” width

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,707 views
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