I was poking around the net today and found this video. This woman has obviously never used a nakiri or, as she calls it, cleaver before in her life. Now I am not going to ridicule her because she does not know what she is doing,... (3 replies, last updated by paulj March 11, 2009)

I just got my first chef knife, an 8" Wusthof Blackwood Ikon. Ive been hearing different things about caring for these knifes correctly- Aside from proper storage, and not dropping it, anything a new knife owner may not know will... (12 replies, last updated by Candy April 1, 2008)

buttered toast. Toast? Orowheat bread – what does it taste like. \The women tell me the worst abusers are the older men. Many trips to the same cart always with the same unclever lines... “What's on the menu tonight... (31 replies, last updated by salsailsa June 6, 2009)

The Woburn WFM started carrying extremely expensive mushrooms this spring, but without a clue how to handle them. Sometimes the mushrooms are out in the open with produce that periodically gets sprayed with water. They quickly... (6 replies, last updated by yumyum May 19, 2007)

My wife had one of the employees of a new, and very popular restaurant in her store today who said that, because prospective diners call and can’t get a reservation that night at their desired time, they are so abusive on... (4 replies, last updated by TE August 10, 2001)

We, 4, went to Prune. We expected a crowdie place but even smiling faces of the waiting team cannot overcome the physical torture of eating in this cramped place. The food was good but not exceptional – doesn’t worth... (3 replies, last updated by freddie April 4, 2006)

, they are so abusive on the phone with the GM that he is having a very hard time dealing with it emotionally. I would like to have some opinions on how prevalent this type of behavior is, and if anyone would like to fess up here... (14 replies, last updated by Dave Feldman August 15, 2001)

I have mistreated my simple but sturdy steel (I think) wok, made in China, and it now bears signs of inadequate tempering, rust from failure to oil after using it to steam fish, black bits stuck to the interior surface, etc. Is... (1 reply, last updated by Phil April 20, 2005)

La Nouvelle Justine? Sorry, I know that isn’t exactly what you’re looking for, but I couldn’t resist. Not quite old-school, but a definite yes on the waiter abuse front. ;) (13 replies, last updated by Bob May 9, 2005)

I got a mailer-daemon bounce-back when using this address to try to report that there is spam in the comments on the Shockingly Tasty Fruitcakes story on Chow. (1 reply, last updated by Jacquilynne October 16, 2009)

Steven Shaw makes the case for reform in the food delivery business in New York, citing consumers as the problem: "Consumers are largely to blame for this state of affairs. WE deman rock-bottompprices. Plenty of New Yorkers are... (0 replies, last updated by ChinoWayne October 26, 2008)

I had the most surreal experience of all my journeys to Perisan restaurants this week when I decided to try out Kabob House Halal in Santa Clara. As I understand it, the owners are from Iraq, and they serve food from there, Iran,... (14 replies, last updated by Mari April 28, 2007)

Former vendy nominee Dragonas makes chicken on a pita, one of the most boring abused overdone lunchtime quickies, so moist and delicious (with homemade tsatsiki sauce) that it’s like losing your virginity. (0 replies, last updated by guttergourmet January 20, 2007)

A long run this morning. Needed to refuel — quickly — before a big meeting. Resorted to the convenient, but often over-abused, breakfast shake. And, boy, did I abuse it today: -Soy milk -Peanut butter (Jif) -Twinkie (2 of... (2 replies, last updated by always_eating April 27, 2009)

I would be very grateful for any leads on restaurants where we can try a varieties of souffles. I have sampled one or two kinds (cheese) and I loved them; next week in Montreal I think it is the time to abuse myself. Second... (0 replies, last updated by ja June 29, 2005)