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rotuts

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Topics posted by rotuts

  1.  

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

    By rotuts, in Kitchen Consumer

    • 5 replies
    • 6,538 views
  2.  

    NYTimes Magazine today: Food and Drink

    By rotuts, in Food Media & Arts

    • 3 replies
    • 2,200 views
  3.  

    Preserving the Dark Green Color in Vegetables

    By rotuts, in Cooking

    • 18 replies
    • 8,621 views
  4.  

    Global Knives: razor sharp with the EdgePro?

    By rotuts, in Kitchen Consumer

    • 16 replies
    • 8,251 views
  5.  

    Jeweler's Loupes > 30x for Evaluating?

    By rotuts, in Kitchen Consumer

    • 13 replies
    • 4,692 views
  6.  

    What knife is this?

    By rotuts, in Kitchen Consumer

    • 6 replies
    • 3,533 views
  7.  

    Spices? The Spice House vs Penzeys

    By rotuts, in Kitchen Consumer

    • 5 replies
    • 23,983 views
  8.  

    T-Fal low fat fryer

    By rotuts, in Kitchen Consumer

    • 12 replies
    • 3,918 views
  9.  

    Rare Meats: Beef/Pork vs Turkey/Chicken

    By rotuts, in Cooking

    • 2 replies
    • 1,747 views
  10.  

    Non-fat half-and-half: Oxymoron?

    By rotuts, in Cooking

    • 12 replies
    • 2,954 views
  11.  

    Chili Oil -- Green?

    By rotuts, in Cooking

    • 6 replies
    • 4,758 views
  12.  

    Angus beef? 'generic' beef?

    By rotuts, in Cooking

    • 6 replies
    • 3,819 views
  13.  

    America's Test Kitchen: meat cookbook

    By rotuts, in Cookbooks & References

    • 3 replies
    • 2,807 views
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