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General Discussion (10)

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Cookware

Does anyone have any thoughts regarding dutch ovens?  I am trying to decide between a Staub and Le Crueset.  I was told that the Staub tend…

Started by Hector

0 Apr 17, 2011

Some background to the Nepalese cuisine.

The following link provides some introduction to the Nepalese cuisine and I hope readers will enjoy going through it. http://www.dlook.com

Started by Deepak Bista

0 Dec 1, 2010

Connecting pork farmers with chefs

Hello to all, Those of us who are interested in selling pork have had some success finding markets for our pork; usually one or two local r…

Started by HomegrownAcres

0 Sep 8, 2010

Roasted veggies

I saw some great looking White Asparagus, Califlower and Carrots today so I bought some and roasted them up.  Any suggestions on what to ma…

Started by Hector

0 May 6, 2010

Puerto Rican Pork Shoulder Roast (Pernil)

I want to make Pernil this holiday season. I have great memories of the intense flavor and fall off the bone meat. I want to surprise my Mo…

Started by Hector

4 Apr 1, 2010
Reply by Amanda

Fresh Wasabi Roots directly from Japan!

Started by Kensei

1 Mar 7, 2010
Reply by ChefCommons Chief Chef

Legendary premium liqueur is seeking chefs from around the country

Legendary premium liqueur is seeking chefs from around the country, as well as France and Australia, to be creative in the kitchen. We are…

Started by lyznardo

1 Jan 30, 2010
Reply by Richard

MII Gourmet Food Distributorship

Hey all, I would like for all of you to go to my business website at www.miigourmet.com/856412 and take a look at the food we offer as well…

Started by cwilliamsmom1

0 Dec 8, 2009

High-end knifeset for high-end chefs

Hello, i was searching for a general chat here on CC.com but couldn't find one. I was wondering if any of you have a tip on what's the curr…

Started by Hjellis

0 Nov 13, 2009

Great food website!

Hi Everyone, I just joined Ning, and have enjoyed exploring this network! I recently came across the website, www.how2heroes.com and it ha…

Started by Julie Kaye

0 Oct 29, 2009

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