Breakfast 2025 - Page 19 - Cooking - eGullet Forums Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members Anyone may read the forums, but to post you must create a free account
From Scratch vs. Semi-Homemade - eGullet Forums Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members Anyone may read the forums, but to post you must create a free account
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Copper vs Stainless Steel Clad Cookware: Is it worth the Even for something as quotidian as quickly toasting some steel cut oats and then slowly heating it covered on the stove until done, I am likely to reach for the copper because I can leave it unattended as long as I want without worrying that it will burn
THE BEST: Bread in NYC - New York: Dining - eGullet Forums The otherwise estimable Simon has damned all of the bread in New York as inferior slop in a post on the UK board Apparently, the bread in London is far superior in his judgement For purposes of comparison, might we nominate five examples of New York bread to stand against the UK offerings? My co
Panettone - Page 9 - Ready to Eat - eGullet Forums Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members Anyone may read the forums, but to post you must create a free account
Hello from San Francisco - Welcome Our New Members! - eGullet Forums Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts Letters The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts These advertising-free forums are provided free of charge through donations from Society members Anyone may read the forums, but to post you must create a free account
Mystery copper pan - Kitchen Consumer - eGullet Forums Hi everyone - I was gifted an older copper pan I don't recognize and can't find on the web - does anyone know its intended use, or anything else? It's 11 5 inches diameter, handle is 7 inches long Underneath the handle there's a faded imprint with the first part illegible but the second part - v