Cooking

9,587 topics in this forum

1. What Size Eggs Do You Use for Which Tasks?

   By Chris Amirault, February 7, 2011
   • 15 replies
   • 7.4k views
   • 
   • OliverB
   • February 8, 2011

2. Favorite Game? Bird, That Is

   By weinoo, February 7, 2011
   • 20 replies
   • 3k views
   • 
   • Paul Bacino
   • May 2, 2011

3. Making Different Pasta Shapes at Home

   By Chris Amirault, February 6, 2011
   • 17 replies
   • 12.1k views
   • 
   • Ader1
   • October 21, 2012

4. DIY Dry-Ingredient Mixes

   By Chris Amirault, February 6, 2011
   • 10 replies
   • 3.1k views
   • 
   • Chris Amirault
   • February 14, 2011

5. Making Cilantro Pesto

   By Paul Bacino, February 5, 2011
   • 11 replies
   • 2.7k views
   • 
   • Paul Bacino
   • February 6, 2011

6. Venison

   By Dejah, February 5, 2011
   • 0 replies
   • 924 views
   • 
   • Dejah
   • February 5, 2011

7. Superbowl 2011

   By LindaK, February 5, 2011
   • 14 replies
   • 2.1k views
   • 
   • kayb
   • February 7, 2011

8. Who's cooking on salt blocks

   By Paul Bacino, February 5, 2011
   • 10 replies
   • 2.9k views
   • 
   • scubadoo97
   • December 25, 2016

9. Need some ideas for lomo

   By nolnacs, February 5, 2011   

   • Charcuterie
   • 0 replies
   • 1.3k views
   • 
   • nolnacs
   • February 5, 2011

10. Saucisse de Lyon

    By chris-s, February 4, 2011   

    • Charcuterie
    • 10 replies
    • 9.8k views
    • 
    • chris-s
    • February 6, 2011

11. 30 Hr Short Ribs

    By Paul Bacino, February 3, 2011
    • 5 replies
    • 2.1k views
    • 
    • Paul Bacino
    • February 4, 2011

12. Beef stew beginner

    By DanM, February 3, 2011
    • 20 replies
    • 3.5k views
    • 
    • mkayahara
    • February 6, 2011

13. Cooking with "Modernist Cuisine" (Part 1) 1 2 3 4 20

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 369.5k views
    • 
    • rotuts
    • April 11, 2011

14. Cooking from the hip, versus following recipes 1 2

    By nakji, February 2, 2011
    • 25 replies
    • 3.4k views
    • 
    • nakji
    • February 9, 2011

15. The Bottom Sirloin Roast

    By Paul Bacino, February 2, 2011
    • 0 replies
    • 2.3k views
    • 
    • Paul Bacino
    • February 2, 2011

16. And Now, Your Moment of (Cooking) Zen 1 2 3

    By Chris Amirault, February 1, 2011
    • 55 replies
    • 6.7k views
    • 
    • David Ross
    • February 6, 2011

17. Too many Tangerines - how to use or preserve

    By Paul Bacino, February 1, 2011
    • 15 replies
    • 11.8k views
    • 
    • Blether
    • February 4, 2011

18. Back of the Can Cuisine 1 2

    By nakji, February 1, 2011
    • 37 replies
    • 6.6k views
    • 
    • annachan
    • June 13, 2011

19. Black & Yellow Food Ideas?

    By dhardy123, January 31, 2011
    • 22 replies
    • 13.1k views
    • 
    • natasha1270
    • February 1, 2011

20. Liquors for Curing Salmon Gravlax

    By David Ross, January 31, 2011
    • 9 replies
    • 7.7k views
    • 
    • Chris Amirault
    • February 1, 2011

21. Farmer's Cheese

    By David Ross, January 31, 2011
    • 8 replies
    • 2.6k views
    • 
    • janeer
    • February 2, 2011

22. Nut Oils

    By David Ross, January 30, 2011
    • 11 replies
    • 2.7k views
    • 
    • TheCulinaryLibrary
    • January 27, 2015

23. Spherification question

    By cookin4acravin, January 29, 2011
    • 3 replies
    • 2.6k views
    • 
    • Alex Parker
    • February 1, 2011

24. Mayonnaise Caviar (reconstructed)

    By Plaisir, January 28, 2011
    • 3 replies
    • 5.5k views
    • 
    • Plaisir
    • February 28, 2011

25. Cod’s Roe

    By Pam Brunning, January 28, 2011
    • 4 replies
    • 2.8k views
    • 
    • helenjp
    • January 29, 2011