Each year I use a jigsaw to carve my pumpkin. If I am into a fancy pattern the dremel comes out so I can carve reliefs. I am not alone in the use of tools like this am I? Anyone else drag out the hacksaw to get through something... (3 replies, last updated by RGC1982 November 3, 2009)

....anyone have experience with do it yourself catering? (1 reply, last updated by Cherylptw September 11, 2009)

Thanks, ChefJune, hungrycomposer! I appreciate the lunch J-G suggestion and might try that another time, but since this is the first time in years we’ve been in the city during the appropriate season, we’re doing the... (10 replies, last updated by ffranny September 18, 2009)

be much better off trying to provision yourself in Tortola, if possible. All vegetables are flown/ferried in from Puerto Rico and Stateside. Don’t have any large expectations in the freshness dept. Unless it’s... (10 replies, last updated by Chevela January 16, 2009)

there have been a couple of posts about peanut butter including the best national brand and pouring oil off non-homogenized to make your own “low fat” spread. But what about making peanut butter yourself. Can it be... (3 replies, last updated by cstr September 29, 2008)

I’m a reporter, looking for people in Colorado who make their own: sausage, cured meats, tail ingredients, cheese, etc. etc. Anybody out there? (0 replies, last updated by pitbossmgm February 8, 2008)

DIY butter is insanely easy in a food processor. Chill the cream until crystals start to form in the freezer, approx 1 hour. Pour in a food process and process on high for 1 minute, or until the butter separates. Remove the... (33 replies, last updated by grant.cook April 25, 2008)

I am at the cabin, it is either use it, drive to town or do without. (7 replies, last updated by scubadoo97 March 22, 2008)

A few years ago, I think I remember reading about a donut shop where kids could either decorate their own donuts, or maybe it was pick a frosting and a type of sprinkles? Does this ring a bell? Anyone know of it, I think it was... (2 replies, last updated by debra September 12, 2007)

, give or take. 1. Soak until soft (sometimes for 5 hours) 2. Remove denticles with a knife/wire brush 3. Remove any needles on the fin 4. Bleach Good luck if you try it and report back. P.S. It’s ironic that you actually do the... (2 replies, last updated by purple goddess August 20, 2007)

did you do it? Did you hire additional staff? A caterer even? How was the hassle factor? Would you do it again? Many thanks for your help in the name of chow... (7 replies, last updated by pulled pork September 25, 2007)

What are the top places for the best Japanese food that you prepare at the table. We all know to hit up the Korean BBQ joints for some good DIY fare, but as I understand it, there are some great Japanese dishes that are best... (7 replies, last updated by CarlieInLA March 16, 2006)

Do you have a Trader Joe’s near you? Their Greek style yogurt is incredibly dense. The whole milk yogurt is so thick it’s practically cheese. I eat the fat free not because I care that it’s fat free, but because... (19 replies, last updated by jen kalb November 7, 2006)

So I went to back Lazzara’s this time searching for what some (including my man Robert Sietsma) have said is the best meatball parm hero in the city. Started with the grandma pizza which as always was superb. But the MBP... (0 replies, last updated by guttergourmet June 6, 2008)

Perhaps a little off topic, but does anyone know of schools, restaurants, or other places that offer cooking classes, preferrably in the Saugus/Malden/Melrose area? Or, alternatively, anywhere in easy access of Rt 128 north of... (3 replies, last updated by Rosa Rasiel April 3, 2005)