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Thread	Last Post	Replies	Views
People and their stupid kids started by rat (4/16/08 at 8:43pm) 1 2 Forum: Professional Chefs	What really strikes me a lot of the time is that people are... 4/29/08 at 12:52pm by SparklinBurgndy	50	3,455
Onion cutting started by Granfrad (4/23/06 at 7:47pm) 1 2 Forum: Professional Chefs	Get someone else to do it (if you are the boss) 11/28/07 at 10:03am by ChefChad	50	4,609
seafood started by blueschef (2/10/06 at 6:39am) 1 2 Forum: Food & Cooking	I love Kingfish. I like them in steaks. Usually I'll make a... 3/8/06 at 6:37am by Nentony	50	10,896
Kitchen Music, Episode 2 Revenge of the Bagpipes started by Greg (7/3/05 at 1:31am) 1 2 Forum: Professional Chefs	EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEKKKKKKKKKKKKKKKKKKK ... 12/18/05 at 12:05pm by Plongeur	50	4,621
speaking of weird food..... started by EMTCHEF (10/23/01 at 11:19am) 1 2 Forum: Food & Cooking	On A Cooks Tour while in Scotland, they went to a restaurant... 7/22/02 at 12:23pm by mudbug	50	6,969
Controversial Question... started by chiffonade (5/7/02 at 6:40pm) 1 2 Forum: The Late Night Cafe (off-topic)	:lol: Funny SC! All the above is true. My little island is... 5/21/02 at 8:54am by ShawtyCat	50	2,723
Gingerbread House started by Jim (11/10/01 at 12:09pm) 1 2 Forum: Pastries & Baking	Thanks for coming back and posting your photos, it's really... 1/31/02 at 12:20pm by W.DeBord	50	3,031
Bizarre customer requests. started by Nicko (10/19/01 at 7:41am) 1 2 Forum: Professional Chefs	A Ploish friend of ours wanted two slices of bread an butter... 12/13/01 at 5:38pm by Angel	50	4,378
Cape Chef and Papa met in the kitchen. started by Papa (6/16/01 at 2:24pm) 1 2 Forum: The Late Night Cafe (off-topic)	Dear Friends: Thank you so much for your kind comments. ... 7/21/01 at 7:18am by Papa	50	2,019
... And The Home Of The Brave ... Play Ball!! started by kaneohegirlinaz (9/20/11 at 1:09pm) 1 2 Forum: The Late Night Cafe (off-topic)	My sistah' Joey, that took DH a couple of beats... LMAO!!! Today at 9:38 am by kaneohegirlinaz	49	724
Any substitutes for onions? started by tralfaz (2/8/08 at 10:55pm) 1 2 Forum: Food & Cooking	I would like it figure out to make German potato salad without... 6/10/13 at 3:23pm by pengweez	49	22,207
Am I being bullied or do I just need to harden the hell up? started by Tranquillo (3/9/13 at 5:09am) 1 2 Forum: Professional Chefs	You can even incorporate what you know about music and the... 3/28/13 at 3:13pm by leeniek	49	1,330
Another beginner searching for a good knife started by goodell (11/5/12 at 6:07pm) 1 2 Forum: Cooking Knife Reviews	Solid idea on the angle wedge. I may give my old crappy knife... 12/2/12 at 8:19pm by goodell	49	1,738
advice on thickening clam chowder.. started by eastshores (4/22/10 at 9:49am) 1 2 Forum: Food & Cooking	I use both types of potatos in chowders to capilalized on the... 11/7/12 at 12:19pm by BrianShaw	49	12,392
Rights to recipes started by brfarr11 (6/16/12 at 6:52am) 1 2 Forum: Food & Cooking	Rights to recipes???? coca cola does not even have rights... 6/26/12 at 6:23am by chefedb	49	1,627
What are some classic or traditional dishes that every cook should know how to make? started by nenox (5/20/12 at 9:26pm) 1 2 Forum: Food & Cooking	Mmmm. Great memories of the Gaspe and the Maritimes. When we... 5/28/12 at 9:44pm by pohaku	49	1,890
Looking to replace my previous stone. Also wondered about a Steel started by OnePiece (3/30/12 at 5:40am) 1 2 Forum: Cooking Knife Reviews	I have to recommended giving the new stone a chance and using... 5/8/12 at 4:08pm by LennyD	49	1,300
Current Spanish Cuisine? started by Rainliberty (9/24/10 at 9:38am) 1 2 Forum: Food & Cooking	i am sitting on a beach in the sea of cortez in sonora mexico,... 2/5/12 at 10:03am by durangojo	49	3,307
Meatballs started by RPMcMurphy (10/26/08 at 3:16pm) 1 2 Forum: Recipes	Only if someone asks. Otherwise only those who are in stay in. 12/15/11 at 7:03am by Koukouvagia	49	4,374
Irresistible Foods started by foodnfoto (8/22/01 at 4:53am) 1 2 Forum: Food & Cooking	One of mine would be a good "traditional" bowl of Etooufee 9/5/11 at 5:08pm by baspinall	49	2,211
Cutting boards started by jflores (11/21/08 at 2:22am) 1 2 Forum: Cooking Equipment Reviews	What do you think of Acacia for use in an end grain board? ... 1/8/11 at 12:34am by LennyD	49	5,126
Jamon Iberico started by RPMcMurphy (9/29/08 at 12:44pm) 1 2 Forum: Food & Cooking	I saw Mike Voltaggio use this stuff on a salmon dish on his... 10/27/10 at 10:28pm by JRock645	49	2,291
Why does foul have to be so toxic? started by kevin20422 (2/11/10 at 9:17pm) 1 2 Forum: Food & Cooking	The chicken you are eating was an egg 2 months earlier. There... 2/24/10 at 4:22am by Tuscan Chef	49	1,282
How sharp could it be? started by Kalach (1/6/10 at 4:27am) 1 2 Forum: Cooking Knife Reviews	Here is another thread I should follow closely: First... 1/26/10 at 2:08pm by goku_knife	49	12,048
Difference between a Burger and a Sandwich?? started by chefhow (1/5/09 at 8:18am) 1 2 Forum: Food & Cooking	The amazing thing about Linnaeus in light of modern biological... 1/13/09 at 7:29am by boar_d_laze	49	14,239
"adult fast food" started by roflcopter (3/23/08 at 12:57am) 1 2 Forum: Restaurant Reviews	I could name many other fast food chains where quality suffers... 8/26/08 at 5:50pm by MaryB	49	3,172
Parmigiano Reggiano started by allie (5/29/07 at 6:17am) 1 2 Forum: Food & Cooking	It's not hard to find Reggiano here starting from around... 12/30/07 at 10:50pm by shel	49	12,713
So,what interests you outside of food? started by AtlTournant (6/2/07 at 7:32am) 1 2 Forum: The Late Night Cafe (off-topic)	I love "The Hip"....how about Blue Rodeo? 6/25/07 at 7:57am by Salliem	49	2,412
Choosing a Cutting Board started by shel (1/24/07 at 8:42am) 1 2 Forum: Cooking Equipment Reviews	As a Culinary Instructor, do you really endorse someone to... 4/24/07 at 8:54am by foodpump	49	4,832
A good knife? started by Bijoink (9/20/05 at 11:22am) 1 2 Forum: Cooking Equipment Reviews	I've used Henckels for most of my career, but most recently I... 7/2/06 at 6:09pm by MediumRare	49	23,313
Sara Moulton started by kuan (7/25/02 at 1:17pm) 1 2 Forum: The Late Night Cafe (off-topic)	It's The twain, The twain! I meant The Plane, The Plane,... 8/16/02 at 1:11pm by Kimmie	49	2,736
Need advice on Red seal exam started by CJL_2006 (9/24/09 at 3:11pm) 1 2 Forum: Professional Chefs	You really have to think carefully here. the government is... 5/28/13 at 5:46pm by chef1997	48	9,503
What are the best supermarket wines? started by abefroman (8/12/09 at 8:20am) 1 2 Forum: Pairing Food and Wine	It would be really nice to buy wines at the supermarket. But... 5/7/13 at 2:24am by teamfat	48	8,066
CUTTING BOARD started by gungaSim (3/12/13 at 11:11am) 1 2 Forum: Food & Cooking	The board Jake linked to at Overstock.com is by Michigan Maple... 3/29/13 at 9:03am by boar_d_laze	48	639
On opening a private supper club? Thoughts... started by chefhow (10/27/08 at 6:44pm) 1 2 Forum: Food & Cooking	I am a classically trained chef and am thinking of starting a... 1/14/13 at 3:38pm by Mad Martha	48	2,109
Home cook looking for first real knife started by SquamishSteve (10/18/12 at 9:23pm) 1 2 Forum: Cooking Knife Reviews	I use my knives' spine all of the time to push food and I'm a... 12/8/12 at 1:27pm by kokopuffs	48	2,444
How Do I Learn To Cook With Molecular Gastronomy? started by EJDutcher (7/21/10 at 7:20pm) 1 2 Forum: Food & Cooking	Hi, My name is Shubham and I am from India. I have a civil... 7/11/12 at 6:42am by Arvind Khan	48	3,060
Competition Style Barbecue Pulled Pork, Plus Dijon Vinegar sauce started by boar_d_laze (5/8/09 at 9:00am) 1 2 Forum: Recipes	Frankenthread! It's alive! It's alive! BDL 12/15/11 at 8:13am by boar_d_laze	48	10,044
sandwich spread beside mayo started by pastrycake (5/4/11 at 8:41pm) 1 2 Forum: Recipes	Grilled brie, smoked turkey & cherry jam on sourdough~ ME-YOW!... 10/15/11 at 12:31am by soupwench	48	2,559
Please Taste This In Your Minds Eye started by kaneohegirlinaz (7/11/11 at 2:11pm) 1 2 Forum: Food & Cooking	You have inspired me ChefBillyB It has been a bangin’ and... 7/24/11 at 7:17pm by kaneohegirlinaz	48	1,093
Interview Advice started by crazycookin (3/20/11 at 5:30pm) 1 2 Forum: Professional Chefs	That's exciting, Crazy!! Moving with kids is never easy and... 5/25/11 at 2:35pm by leeniek	48	2,107
What got you into cooking/being a chef ? started by Coulis-o (3/9/10 at 8:41pm) 1 2 Forum: Food & Cooking	I'm not a chef, either, but I got into cooking because I was... 1/31/11 at 11:19am by Granny Smith	48	2,308
Stock Making Debate started by RAS1187 (1/2/10 at 2:38pm) 1 2 Forum: Professional Chefs	Taj, PrarieChef brings up some good points. Just... 12/3/10 at 1:44pm by boar_d_laze	48	3,682
Not very impressed started by SharonM (4/11/10 at 9:33pm) 1 2 Forum: Food & Cooking	SharonM's adios post inspired many CT'ers to speak up, and... 4/24/10 at 1:00pm by deltadude	48	1,591
Why do they use the term "Amateur chef"? started by caterchef (3/25/10 at 1:26am) 1 2 Forum: Professional Chefs	Senator Sam Ervin always insisted there are only three rules... 4/9/10 at 4:49am by KYHeirloomer	48	3,332
Authentic Immigrant Recipes? started by Koukouvagia (2/21/09 at 5:53am) 1 2 Forum: Food & Cooking	I want to know which version of tuna hotdish is the official... 3/7/09 at 2:23am by greyeaglem	48	4,296
Vegetarians with a "better than thou" attitude started by OregonYeti (8/22/08 at 8:25pm) 1 2 Forum: The Late Night Cafe (off-topic)	Dood, that's krewl...:cry: 9/9/08 at 9:33pm by DMT	48	1,574
hi fun to be chef or a headache started by Chef Kaiser (4/3/06 at 4:20am) 1 2 Forum: Food & Cooking	I'm locking this thread. 7/9/08 at 1:14pm by kuan	48	2,921
Foie Gras started by FrySauce (2/24/08 at 10:11pm) 1 2 Forum: Professional Chefs	Sorry if I am repeating anything, I have only read this page.... 3/30/08 at 12:50pm by chefinfrance	48	4,561
Searing Meat does NOT "Lock in the Juices" started by -Cp (3/12/08 at 6:38pm) 1 2 Forum: Food & Cooking	your totally right. i ****ing cant stand it when i see a... 3/19/08 at 10:22pm by ChefBBaltzley	48	9,196

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