So as I progress from more advanced cooking that what I grew up with, I am flummoxed at what to do about chef’s knives, cutting boards, and work surfaces. (No veggies were ever finely chopped in our house—that’s... (4 replies, last updated by binkmeister08 October 26, 2009)

I am making turkey soup with homemade noodles for dinner tonight and instead of getting out my pasta machine and setting it up etc.etc. I used the rolling cutter that I have for herbs. It is a stainless steel thing equipped with... (0 replies, last updated by Candy November 22, 2006)

the problem. If I was better about oiling in regularly, I don’t think I would have a problem with warping at all. Depending on your counter top, I think almost any cutting board will slip. Most kitchen supply stores sell... (44 replies, last updated by Sooeygun November 16, 2008)

antique french? like what a butcher block? or those thick round things? make your own find a nice piece of wood and roll with it. if you are in a restaurant your supposed to have a seperate one by law.how do u clean it if not... (11 replies, last updated by Carpenter Dave April 4, 2007)

Was at Cut last week, and paid more for the meal than the monthly rent on my first apartment (albeit that was 30 years ago). The ambience is wonderful, an all-white semi-circle, comfortable table and the skylight throws a nice... (10 replies, last updated by mc michael June 11, 2007)

bread. The best was the onion focaccia — one of my friends liked it so much they gave her a bag of it to take home — and the pretzel roll, both delicious with the great, highly-seasoned butter they serve. Service is... (11 replies, last updated by jessejames August 6, 2006)

. Leading contender right now is the Acme Torpedo roll. Or perhaps an Acme sweet baguette, and cutting smaller portions from there. (3 replies, last updated by SunsetKid October 28, 2009)

rectangle. Spread cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log (that uncovered inch stays sticky to seal... (3 replies, last updated by chowser December 19, 2006)

I doubt there are five people in L.A. that will know what I’m talking about, but you never know... When I was growing up back east we always used to have a luncheon meat in the refrigerator called Weaver Chicken Roll. It... (11 replies, last updated by clamb11 November 12, 2008)

Has anyone found any good cinnamon rolls in this town? (preferably Manhattan, but if they’re extraordinary, I’d be willing to travel a bit) I went on a quest several years ago and came up completely empty-handed. My... (3 replies, last updated by Deven Black July 17, 2002)

When I was growing up in NJ there were these great "hard rolls" that my Dad, and I, loved. They were sandwich sized with a star cut on top, a hard crust, and poppyseeds. They were just great sandwich/hamburger rolls. Then we... (11 replies, last updated by LStaff March 29, 2008)

Kate makes a good point except a 1 1/4lb lobster ought to be enough to to make 2 lobster rolls wih, thereby cutting the cost in half. Buy the New England style hot dog rolls and you’re in business. And for those who do use... (22 replies, last updated by crispyBacon March 17, 2009)

similar to rolled grape leaves. First, she cut out the hard core on the cabbage and pulled off and discarded the tough outside leaves. Then she boil the whole head and pulled off the leaves as they soften. Then she rolled the... (18 replies, last updated by pengcast December 16, 2008)

As important as the lobster is the bun. A traditional Lobster and Clam roll needs the requisite bun. One which looks like a hot dog roll with most of the crust on the side cut off. This is to allow butter and herbs to be applied... (15 replies, last updated by Like-Go-Eat? August 22, 2005)

Anyone know of where I can get Pepperoni Rolls in Baltimore?? I lived in West Virginia for 5 years and recently moved back to the Baltimore area. Can’t seem to find them here..Used to buy them at Dairy Mart’s in West... (5 replies, last updated by The Chowhound Team November 24, 2007)