Food & Cooking | Page 489 | Chef Forum

Gastronaut.... The future name of "Chef"???

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Should colleagues criticize constructively?

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Pizza D.O.C. in Chicago

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Happy Passover everyone!!!

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by shahar

Nut oil shelf life?How long can you keep nut oils?

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by ruthy

Alaine Ducasse? Have you ever been there?

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by nicko

How long does homemade butter last?

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by mudbug

standing electric mixers

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by pete

help !!!on potatoes!!!

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by youla

fruits & veggies

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by greg

Is Real Stock Commercially Available?

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by ruthy

Any good uses for goat cheese?

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Steak Houses

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BIZOU

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by chefjohnpaul

Ocean

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by shahar

Going to Boston

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by pete

Buca Di Beppo

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by bevreview steve

Goose Dinner

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Looking for a Chicago Chef

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by m brown

Source for Lotus Leaves?

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by mudbug

Pizza dough

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by cook du jour

food science

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malted milk powder substitute?

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sour cream substitute?

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by mudbug

The term "savory"?

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ISO: Food processor/blender/juicer ISO: Food processor/blender/juicer

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by pete

fluid flux?

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by mudbug

Can't Find...

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by mudbug

Chew Chew Cafe

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by nicko

mandoline

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by ruthy

Restaurant Ettiquette

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Chicago Chefs Wine Tasting Sponsored by ChefTalk

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by nicko

Pie

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what we ordered in the seventies?

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who was looking for conut?

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