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rotuts

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Topics posted by rotuts

  1.  

    New GBH cooking show: Neighborhood Kitchen

    By rotuts, in Food Media & Arts

    • 7 replies
    • 2,483 views
  2.  

    The Aspen Food Festival 2012

    By rotuts, in Southwest & Western States: Dining

    • 0 replies
    • 2,027 views
  3.  

    The Better Pizza: Pepe's (CT) vs DiFara's (NYC)

    By rotuts, in Food Traditions & Culture

    • 6 replies
    • 2,123 views
  4.  

    Updating bread machine technique and recipes

    By rotuts, in Pastry & Baking

    • 15 replies
    • 7,166 views
  5.  

    Various Thai and Malaysian 'curry pastes': your views?

    By rotuts, in Kitchen Consumer

    • 11 replies
    • 4,100 views
  6.  

    Maesri curry pastes in plastic cups

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,705 views
  7.  

    Sodium in Bread? Home baked vs store bought?

    By rotuts, in Pastry & Baking

    • 5 replies
    • 10,888 views
  8.  

    How to Cook Like Heston (TV GB) 1 2

    By rotuts, in Food Media & Arts

    • 46 replies
    • 11,128 views
  9.  

    Today's NYTimes: Dining: Sorcerer's Apprentice (Sous Vide)

    By rotuts, in Food Media & Arts

    • 3 replies
    • 1,769 views
  10.  

    Maesri Thai Curry sauces from the can: Do you use them? How?

    By rotuts, in Cooking

    • 4 replies
    • 2,904 views
  11.  

    The Fabulous Baker Bros. Ep 2 knife?

    By rotuts, in Food Media & Arts

    • 2 replies
    • 1,807 views
  12.  

    Tia Maria Made at Home?

    By rotuts, in Spirits & Cocktails

    • 8 replies
    • 6,914 views
  13.  

    Almaden Wine bottle labels: Have they been kept or cataloged?

    By rotuts, in Food Traditions & Culture

    • 2 replies
    • 1,745 views
  14.  

    Is slate toxic at high temps? For a pizza stone?

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 21,247 views
  15.  

    Granulated onion?

    By rotuts, in Cooking

    • 9 replies
    • 5,465 views
  16.  

    Banh mi: your take on the pronunciation?

    By rotuts, in Food Traditions & Culture

    • 5 replies
    • 12,535 views
  17.  

    Celery: can't stand the ribs but what about the dried leaves?

    By rotuts, in Cooking

    • 3 replies
    • 1,563 views
  18.  

    Microwave 'pitch' higher pitch means ...

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,733 views
  19.  

    BBQ temperature controller: charcoal grill: low and slow

    By rotuts, in Cooking

    • 3 replies
    • 2,983 views
  20.  

    The season for fresh mussels?

    By rotuts, in Cooking

    • 2 replies
    • 1,699 views
  21.  

    The cost of that turkey you plan to cook sous vide? NYTimes today.

    By rotuts, in Food Media & Arts

    • 2 replies
    • 1,779 views
  22.  

    Potato 'Concretions' ?

    By rotuts, in Cooking

    • 13 replies
    • 1,929 views
  23.  

    Jacques Pepin's Japanese knife is a .... ?

    By rotuts, in Kitchen Consumer

    • 5 replies
    • 6,239 views
  24.  

    NYTimes Magazine today: Food and Drink

    By rotuts, in Food Media & Arts

    • 3 replies
    • 2,037 views
  25.  

    Preserving the Dark Green Color in Vegetables

    By rotuts, in Cooking

    • 18 replies
    • 7,482 views
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