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rotuts

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Topics posted by rotuts

  1.  

    Mimi Sheraton on NYClassics

    By rotuts, in Food Media & Arts

    • 1 reply
    • 1,679 views
  2.  

    "DrybagSteak" aging meat: Does it work? Have you tried it?

    By rotuts, in Cooking

    • 3 replies
    • 1,846 views
  3.  

    New GBH cooking show: Neighborhood Kitchen

    By rotuts, in Food Media & Arts

    • 7 replies
    • 2,628 views
  4.  

    The Aspen Food Festival 2012

    By rotuts, in Southwest & Western States: Dining

    • 0 replies
    • 2,081 views
  5.  

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

    By rotuts, in Food Traditions & Culture

    • 6 replies
    • 2,241 views
  6.  

    Updating bread machine technique and recipes

    By rotuts, in Pastry & Baking

    • 15 replies
    • 7,438 views
  7.  

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

    By rotuts, in Kitchen Consumer

    • 11 replies
    • 4,492 views
  8.  

    Maesri curry pastes in plastic cups

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,817 views
  9.  

    Sodium in Bread? Home baked vs store bought?

    By rotuts, in Pastry & Baking

    • 5 replies
    • 11,551 views
  10.  

    How to Cook Like Heston (TV GB) 1 2

    By rotuts, in Food Media & Arts

    • 46 replies
    • 11,611 views
  11.  

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

    By rotuts, in Food Media & Arts

    • 3 replies
    • 1,857 views
  12.  

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

    By rotuts, in Cooking

    • 4 replies
    • 3,185 views
  13.  

    The Fabulous Baker Bros. Ep 2 knife?

    By rotuts, in Food Media & Arts

    • 2 replies
    • 1,883 views
  14.  

    Tia Maria Made at Home?

    By rotuts, in Spirits & Cocktails

    • 8 replies
    • 7,180 views
  15.  

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

    By rotuts, in Food Traditions & Culture

    • 2 replies
    • 1,836 views
  16.  

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

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 21,713 views
  17.  

    Granulated onion?

    By rotuts, in Cooking

    • 9 replies
    • 5,759 views
  18.  

    Banh mi: your take on the pronunciation?

    By rotuts, in Food Traditions & Culture

    • 5 replies
    • 12,736 views
  19.  

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

    By rotuts, in Cooking

    • 3 replies
    • 1,737 views
  20.  

    Microwave 'pitch' higher pitch means ...

    By rotuts, in Kitchen Consumer

    • 3 replies
    • 1,805 views
  21.  

    BBQ temperature controller: charcoal grill: low and slow

    By rotuts, in Cooking

    • 3 replies
    • 3,122 views
  22.  

    The season for fresh mussels?

    By rotuts, in Cooking

    • 2 replies
    • 1,858 views
  23.  

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

    By rotuts, in Food Media & Arts

    • 2 replies
    • 1,847 views
  24.  

    Potato 'Concretions' ?

    By rotuts, in Cooking

    • 13 replies
    • 2,109 views
  25.  

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

    By rotuts, in Kitchen Consumer

    • 5 replies
    • 6,421 views
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