Cooking

9,600 topics in this forum

1. Onion Rings 1 2 3

   By Stone, September 10, 2002
   • 59 replies
   • 16.4k views
   • 
   • Robert Jueneman
   • March 5, 2012

2. The best way to cook a sausage 1 2

   By Magictofu, November 12, 2008   

   • Charcuterie
   • 34 replies
   • 40.8k views
   • 
   • rotuts
   • March 4, 2012

3. Problem with pine nuts affecting taste sensation 1 2

   By le singe qui rit, April 1, 2009
   • 36 replies
   • 13.3k views
   • 
   • rooftop1000
   • March 3, 2012

4. Applesauce 1 2 3

   By guajolote, October 20, 2003
   • 54 replies
   • 9k views
   • 
   • Margaret Pilgrim
   • March 3, 2012

5. 15lb milk fed lamb delivered

   By OliverB, February 26, 2012
   • 7 replies
   • 2.3k views
   • 
   • Mr Holloway
   • March 3, 2012

6. Too long of a salt cure

   By faronem, March 2, 2012   

   • Charcuterie
   • 6 replies
   • 3.9k views
   • 
   • OliverB
   • March 3, 2012

7. Tongs

   By BadRabbit, February 28, 2012
   • 24 replies
   • 5k views
   • 
   • OliverB
   • March 3, 2012

8. [Modernist Cuisine] Thai Crab Miang

   By Anonymous Modernist 2728, March 2, 2012
   • 0 replies
   • 2.9k views
   • 
   • Anonymous Modernist 2728
   • March 2, 2012

9. Salt to Protein or Veggie Ratio (weights)?

   By Paul Bacino, March 1, 2012
   • 1 reply
   • 1.6k views
   • 
   • gfweb
   • March 1, 2012

10. Consommé

    By UnCulinary, February 22, 2012
    • 7 replies
    • 2.7k views
    • 
    • David A. Goldfarb
    • February 29, 2012

11. Brunswick sardines in soybean oil 1 2

    By torakris, April 29, 2005
    • 46 replies
    • 15.1k views
    • 
    • Shel_B
    • February 29, 2012

12. Instant couscous versus fresh couscous

    By patrickamory, February 26, 2012
    • 8 replies
    • 8.5k views
    • 
    • budrichard
    • February 28, 2012

13. Fresh green peppercorns

    By Dejah, November 13, 2010
    • 15 replies
    • 11.5k views
    • 
    • oneidaone
    • February 28, 2012

14. Alligator meat

    By Kobicook, February 24, 2003
    • 10 replies
    • 2.2k views
    • 
    • sculptor
    • February 27, 2012

15. Recipe instructions and quantities you routinely ignore 1 2 3

    By Fat Guy, July 10, 2010
    • 70 replies
    • 10.9k views
    • 
    • SobaAddict70
    • February 27, 2012

16. Mini Tacos

    By Paul Bacino, February 25, 2012
    • 6 replies
    • 5.8k views
    • 
    • EatNopales
    • February 27, 2012

17. Curing Chicken and Turkey

    By brandonscott, February 26, 2012   

    • Charcuterie
    • 1 reply
    • 2.8k views
    • 
    • brandonscott
    • February 26, 2012

18. Using prik chii faa chilies or substitutes in Thai cooking

    By seabream, February 24, 2012
    • 13 replies
    • 7.8k views
    • 
    • Shalmanese
    • February 26, 2012

19. Looking for a recipe for pea tendril soup

    By Caruso, February 26, 2012
    • 0 replies
    • 1.3k views
    • 
    • Caruso
    • February 26, 2012

20. Casseroles

    By Shel_B, February 23, 2012
    • 18 replies
    • 3.1k views
    • 
    • Shel_B
    • February 25, 2012

21. Traditional Lenten Recipes

    By phoenikia, March 1, 2009
    • 10 replies
    • 3.1k views
    • 
    • annabelle
    • February 25, 2012

22. Baby Shower "Tapas"/"Pintxos" for 20 1 2

    By Chris Amirault, January 20, 2012
    • 32 replies
    • 7.6k views
    • 
    • Chris Amirault
    • February 24, 2012

23. Sous Vide - to season early or not?

    By Judy Wilson, August 15, 2011
    • 11 replies
    • 4.9k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012

24. Expectations for Spherification

    By Anonymous Modernist 3449, January 26, 2012
    • 3 replies
    • 2.2k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012

25. [Modernist Cuisine] Warming up Spheres

    By Anonymous Modernist 3337, February 5, 2012
    • 2 replies
    • 2.3k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012