Search results

Has yan ever been part of the Food TV/Food Network? I'm pretty sure it was PBS I saw him on this past week.

I caught a glimpse of him this week on tv and did some searching around for him on the net. His yan can cook site isn't all that great but I found what looks to be some newer stuff here.

Anyone know of any good online cooking classes or demos?

I only bought in bulk once...and that was about 4 years ago. 90% of what I bought is still in the cabinet. Since I bought in bulk I've probably bought the same spices again 2 or 3 times. I somehow I always forget what I still have at home while I'm at the store:ermm:

Toggeling the insert key will replicate the problem:chef:

Thanks. My girlfriend wanted to me throw away 8 pans becuase of the scratches...some very, very minor. Without anything to back me up I told her she was insane! I scratched half of them 10 years ago so the theoretical damage is already done:mrgreen:

Well, I learned something today. Mission accomplished:chef: Thanks for taking the time to explain.

What would you use sour (your method, not mine) milk for?

It works in these posts on my pc. I just tested it out to make sure.

A related question...I was told that using a teflon pan that's scratched can be bad for your health. Any truth to that?

Hit the "insert" key on your keyboard.

I was going to say leave it on the counter for a few days. Shows you I still have a ways to go in the culinary world:smile:

Depending on exactly what you're trying to do you can just rename the file with the correct extension (.jpg) for example. Another option would be opening it in a editor of some kind (like photoshop if you have it) and doing a "save as".

What's that little red arrow thing above my house mean:ohmy: (j/k of course:chef: )

I've been designated the chef for this weekend by my girlfriend and think I'll try these out to surprise her:smile: She abosolutely loves brownies. Maybe this will get me some points:smile:

Hello fellow foodies... I started a food and cooking related directory last week (see my signature) and would be grateful if people would stop by and submit their favorite cooking/food/recipe sites to help me populate the directory. It's free...and right now very, very empty:smile: Thank you!

It's been water today...a little too much Sam Adam's yesterday:sick:

My black lab is named Vader, chocolate lad named Vinny. I call them by each other's name at least 5 times a day:rolleyes:

I'll be taking my first trip to Vegas this December. I know that's surprising seeing how nice it is Chicago in December but I'll manage to suffer through the warm Vegas weather:cool:

I thought Batman was pretty good.

Yep, the ship is sinking and you're in the kitchen pondering what to grab (you only have time to get one thing) before you jump on the life boat and head for that little remote island in the distance. You could be there for awhile, a long while. What do you grab from the kitchen (food or...

It is today but I'm gettingbetter:chef:

My style would be: Pathetic:-)

Very nice indeed. This will come in handy this weekend.

I saw on another forum like this one that they have an active topics menu (in addition to the new posts) menu. It seems like a pretty neat feature that makes it easier to find newer posts. Just a suggestion:smile: