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My wife and I are thinking about taking a vacation/road trip next week. I'd like to find a place or two where some of our members cook. Anyone have any recommendations that are on the east coast?

So as I've been teaching myself to cook one thing I'm struggling with is finishing multiple things at the same time. I can multi-task a bit, but am having a hard time, timing everything. Here's an example where I run into this issue for breakfast. I'll make the following: Hashbrowns...

To provide some context on why I need to create a menu, my mother is very ill and needs to focus on eating a healthy diet. Long story short, she has stage 3 chronic kidney disease, borderline diabetic, and has heart disease. She has many other illnesses, both physical and mental. She’s not a...

http://www.nytimes.com/2012/05/12/sports/carroll-shelby-builder-of-cobra-sports-car-dies-at-89.html Too bad. He is a legend in motor-sports and will be sadly missed.

So this weekend I want to try to endeavor on a new culinary adventure, Marinara Sauce. My wife is a picky eater and Ravioli is one of her favorites. I don't have a way to make them by scratch, so I thought the next best thing was to make the sauce. I need a solid basic recipe that I can try...

So I'm going to try and wow my wife, (since my previous pulled pork dinner plans were spoiled :(), and make one of her favorites, Mac & Cheese. :) For reference, she's use to Kraft in a box and I'm bound and determined to blow it out of the water. I was hoping someone could help me with an...

So the Griswold skillet I ordered is lost somewhere. It shows delivered and it isn't in my hands. It is insured, but I have never delt with a claim. Does anyone have experience with claims?

I have some questions I'm hoping you all can help me answer. 1. For touch-ups, do you want to create a burr or are you just lightly sharpening the edge to hone and straighten it out, as you would say with a German knife and steel? 2. On my new knife, I am going to take it to the stones...

Lucky me this beauty arrived in time for the weekend. Here are some pics http://imgur.com/a/WUPGT First impressions, I really like it. The length is just what I was wanting. I do have a couple of quibbles. There is a small mark on the handle and there is a lip where the wood meets the...

The past 2 or so months I have been dieting and I’ve lost 30 pounds! :D However I’m really starting to get tired of the meals I’m cooking. I know there has to be some ways to spice things up, so I’m hoping you guys can give me some suggestions. How I cook my meals is I bake fish and sauté...

I am thinking that I want to try a carbon blade. I've been eyeing the Tojiro ITK blades since they are cheap and the reviews seem favorable. I'm torn between the 120mm petty and the 165mm nakiri. I think that I need the petty moreso than a nakiri. There have been a few times where I would...

Recently I had the opportunity to meet Dave and attend his basic 1 on 1 class that he offers. Overall I feel the experience was excellent and went above and beyond my expectations. Below I'll provide an account of the training, opinion on services provided, and recommendations. However the...

I'm hoping you guys can help me out, I have a dinner coming up with my in-laws that I want to knock out of the park. I'm wanting to do pulled pork sandwiches with sides. I'm thinking green beans cooked with bacon, cornbread pudding, and something else, perhaps a potato dish. The main issue...

I've been kicking around the idea of starting to use cast iron for my home cooking. I'm debating on buying a 12 inch skillet and or a cast iron griddle. My only experience with cast iron is using a skillet for camping. Would it be worth the investment to buy some nice cast iron cookware? If...

I am trying to learn the basic cuts and am struggling a bit. I know that a lot of the members here are or were chefs and wondered what you did to improve your knife skills? I have watched some YouTube videos and they have helped me get started. I'm thinking of taking a knife skills class...

My Yoshihiro 210mm Gyuto arrived! I'm stoked, but the level of sharpness isn't where I hoped it would be. Should I use it for a bit first or just take it to the stone? Keep in mind that I have never freehand sharpened, I'm concerned I'll ruin the edge that's already on there. Here are some...

What type of knife(s) do you think you want? Nakiri Why is it being purchased? What, if anything, are you replacing? My wife has given me the green light for spending more on knives! I'm returning the global I purchased and want a vegetable cleaver to replace it. What do you like...

What tests to you all use to determine if our knife is sharp enough? I know of the paper test, but outside of that I'm not sure how I can tell I have a sharp edge or perhaps just a grabby wire edge.

I need some advice on making a pork loin roast. I have a 1.5 pound roast that I want to make with some roasted veggies. What I planned on doing is searing the meat in some olive oil. Then I was going to remove the meat and then sauté onions and carrots briefly in the same pan. Once the...

Hey all, been a lurker and decided to join. I picked up a Global G-5 today. I know this isn't a custom made blade, but it's a significant upgrade for me. I'm wondering if you guys can provide me some tips for using and taking care of it. I currently own a spyderco sharpmaker and plan on...