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Teddy's Timber [email protected]

Crispy Club [email protected]

Hey guys. I have another question. It seems as if every restaurant has visible black pepper flakes in or as a finish garnish on anything and almost everything. Why? I only ask since my body does not tolerate it well. So, when did get to be so popular, and why on almost everything?

Hi guys, I'm coming to the experts for advice on how restaurant baked potatoes are so fluffy inside and home potatoes don't seem to come out that way. is there a method to cooking them? This question applies to both regular and sweet potatoes. Thanks in advance.

This is a replacement of the Questionnaire, I pulled it from one that was filled out by a member. It should be useable. LOCATION What country are you in? KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife...

I was looking at the other threads and didn't see one about other areas of interest. There are some threads of audio, or tennis or drinking. But this is just for what have you been doing lately? It may be a mix of things. For me I like long drives in the country and listening to...

All of you know that is not to be used when buying from the members that sale here on the forum. Be sure to use the invoice or business send. It will cost a bit more to the seller, but you can always add a few $$ to pay the difference or split the difference by upping the price of the item a...

All of you know that is not to be used when buying from the members that sale here on the forum. Be sure to use the invoice or business send. It will cost a bit more to the seller, but you can always add a few $$ to pay the difference or split the difference by upping the price of the item a...

Kitchen Knife Forums is the largest independent online community of quality knife enthusiasts. Our membership encompasses novice, expert and professional knife creators and enthusiasts. If you are a knife related business, there is no better place than Kitchen Knife Forums to reach your target...

Please leave the rest of the forum for Kitchen Knives. This is for all the Virus related discussions.

We are looking to get KKF Stickers for those of you that sign up as a Supporting Member or Vendor at regular prices. Below is a link to the thread in Support Forum. Please give your ideas or if you like the designs on that thread. Thanks. KKF Stickers -

Welcome to the KKF "Cookbook" or Recipe Forum. 1. Please make your recipe as clear as you can. 2. If it is not your recipe, please make sure to link to the original or give credit to the original. It is best to give a description and a part of it then the link. 3. There are several...

Hey all you chefs, I have a question. It appears in the last 3 or 4 years that all steaks and many other dishes have this flake black pepper. It is larger than regular home ground black pepper. Do you know this pepper? And why is it everywhere these days? I had a steak on Saturday...

I was just thinking of this forum and how many of you are chefs. Then I wondered do you do the cooking at home or does the significant other? (see how PC I'm stating this? ;)). Just curious. I don't do the fancy cooking, but I do watch the cooking shows and learn stuff. And I did...

Testing testing to see if I get a notification for this.