If I’m going to use a finishing salt should I salt the dish as I’m cooking it in addition to the finishing salt? (2 replies, last updated by Delucacheesemonger January 9, 2009)

About a year ago, I saw that Staub had come out with a new metallic finish on some of their cookware. The color was rather nice, with a sort of deep pewter look to it. (see attached pic) I’ve never seen this color of Staub... (2 replies, last updated by Dansky February 21, 2009)

On a recent trip to Portland, a friend introduced us to the Meadow which has over a hundred different finishing salts for sale. We brought quite a few home with us and now I’m trying to find something similar here in NYC... (1 reply, last updated by fooodie October 3, 2008)

hehe... actually, this coleslaw would be a vehicle for raisins (although marshmallows are... creative). Boyfriend requested it. Usually I’d say there’s enough crunch from the pickles, and enough green stuff in the... (6 replies, last updated by Gooseberry October 14, 2008)

Spouse wants a oaky butterbomb chardonnay, but with no finish. A big mouthful while its there and then it’s gone. Your suggestions gratefully accepted. (6 replies, last updated by chickstein June 3, 2007)

I have a saute with a stainless steel finish, and I assume aluminum inside for heat distribution. Cooks great, cleans easily, and lets me do eggs like a short order cook with a steel spatula. What I can’t find is a griddle,... (6 replies, last updated by onocoffee December 20, 2007)

is open Thurs: Lunch at Anchor and Hope. Supper is open I need three supper suggestions that are along the lines (price wise) of the other places I have mentioned. We are staying near Holborn tube but will travel for good food.... (11 replies, last updated by kristainlondon January 12, 2008)

Sad to report that the very good Zibibbo italian restaurant in Ottawa — roughly 18 months old, at Lyon & Somerset — is no more. The place is closed. Real estate agent looking for new tenants. It’s too bad. The... (1 reply, last updated by mermel October 17, 2004)

Earlier this week I posted a request for lobster bisque advice (http://chowhound.chow.com/topics/582887). Alanbarnes posted a recipe that I am using. He suggests adding Brandy to finish the bisque. I am more familiar with using... (7 replies, last updated by hae young September 19, 2009)

Where in town can I get grass fed, grass finished beef? I’m interested in restaurant and grocery sources. (6 replies, last updated by chascates April 18, 2009)

for a while to absorb all of the oil, wipe off any excess and it is finished. Every so often if the handle looks like it is getting dry, repeat the procedure. Once it has absorbed the oil, it is not the least bit sticky and you... (22 replies, last updated by toomanypots March 17, 2009)

no, haven’t heard anything, but i always wonder how those guys make their margin. EDIT: they are finished. see: http://jamaicaplaingazette.com/node/2663 (4 replies, last updated by Joanie April 6, 2008)

Advice please. I just cooked a batch of chili in my Dutch oven and now my finish is flaking off. I do not have any metallic taste so luckily my chili is good (very good) and will not have to be tossed. Up until today I’ve... (4 replies, last updated by AnneInMpls March 8, 2007)

i’ve read most of the threads on greektown on this board and been to some of these restaurants and am still waiting for that elusive greek meal that is fantastic start to finish. i had an incredible taramasolata at... (3 replies, last updated by swsidejim November 4, 2006)

One of my Christmas chore’s is to roast a pork tenderloin. Actually two. I’m going to tie them together, small end to large end, spices, s/p etc. etc. What is a good finish internal temp for med rare (light pink)? The... (6 replies, last updated by sue December 24, 2005)