Cooking

9,593 topics in this forum

1. Tandoori duck breast with duck skin crackling and other feasts of the

   By Zacky, November 1, 2010
   • 4 replies
   • 2.7k views
   • 
   • Zacky
   • November 2, 2010

2. Sous Vide -- What to do with leftovers?

   By thatjewcancook, November 1, 2010
   • 5 replies
   • 13.7k views
   • 
   • KennethT
   • November 2, 2010

3. planning a tasting menu HELP!

   By makemewarmer, November 1, 2010
   • 9 replies
   • 3.7k views
   • 
   • Tri2Cook
   • November 2, 2010

4. Instacure #2, how much for small amount of meat?

   By cpl55, October 31, 2010
   • 3 replies
   • 3.6k views
   • 
   • cpl55
   • November 1, 2010

5. Sous vide cheeks of various meats

   By Montreal, October 31, 2010
   • 1 reply
   • 4.1k views
   • 
   • runwestierun
   • October 31, 2010

6. Ideas for Hot Smoothies

   By Chris Hennes, October 28, 2010
   • 1 reply
   • 1.2k views
   • 
   • rooftop1000
   • October 28, 2010

7. Cooking with Sesame Seeds

   By Chris Hennes, October 28, 2010
   • 20 replies
   • 3.4k views
   • 
   • ChrisTaylor
   • January 15, 2015

8. Wheat Berries

   By Tom Gengo, October 28, 2010
   • 4 replies
   • 1.6k views
   • 
   • Porthos
   • October 29, 2010

9. Flax seeds in smoothies

   By Chris Hennes, October 28, 2010
   • 10 replies
   • 4.3k views
   • 
   • Toliver
   • October 28, 2010

10. Savory uses for pecans

    By Chris Hennes, October 28, 2010
    • 15 replies
    • 3.2k views
    • 
    • Eatmywords
    • October 28, 2010

11. Pig slaughter and processing 1 2

    By sjemac, October 26, 2010
    • 29 replies
    • 9.1k views
    • 
    • sjemac
    • December 21, 2010

12. Make-shift "veal" stock

    By cteavin, October 24, 2010
    • 11 replies
    • 2.4k views
    • 
    • paul o' vendange
    • October 26, 2010

13. Nevada Pine Nuts (unshelled)

    By Darienne, October 24, 2010
    • 15 replies
    • 9.5k views
    • 
    • JoNorvelleWalker
    • December 18, 2019

14. Breakfast Ideas for the South Beach Diet

    By Porthos, October 23, 2010
    • 2 replies
    • 1.6k views
    • 
    • Tom Gengo
    • October 26, 2010

15. Why use fondant when wrapping savory dishes in caramel?

    By KennethT, October 22, 2010
    • 5 replies
    • 2.5k views
    • 
    • Tri2Cook
    • October 23, 2010

16. Carrots galore, what to do?

    By griddler, October 20, 2010
    • 14 replies
    • 2.5k views
    • 
    • Jaymes
    • October 26, 2010

17. Learning from Joël Robuchon 1 2

    By Chris Amirault, October 20, 2010
    • 32 replies
    • 9.9k views
    • 
    • SylviaLovegren
    • May 23, 2011

18. Pan Sauces and burnt Fond

    By alanjesq, October 19, 2010
    • 1 reply
    • 1.7k views
    • 
    • therippa
    • October 19, 2010

19. Green Chicken Flesh! The horror!

    By thayes1c, October 19, 2010
    • 4 replies
    • 3.6k views
    • 
    • CKatCook
    • October 30, 2010

20. Pulled Pork troubleshooting

    By paul o' vendange, October 17, 2010
    • 5 replies
    • 3.5k views
    • 
    • paul o' vendange
    • October 18, 2010

21. Using Seafood from a Can 1 2 3 4 5

    By Peter the eater, October 15, 2010
    • 107 replies
    • 19.6k views
    • 
    • kayb
    • August 31, 2020

22. White foods only please

    By Zacky, October 14, 2010
    • 12 replies
    • 3.3k views
    • 
    • lesliec
    • October 16, 2010

23. Gluey Couscous

    By Porthos, October 13, 2010
    • 6 replies
    • 4.4k views
    • 
    • Porthos
    • October 13, 2010

24. Uses for Versawhip

    By cteavin, October 13, 2010
    • 3 replies
    • 4.4k views
    • 
    • Tri2Cook
    • October 14, 2010

25. Foods/ingredients that DO NOT go well together 1 2

    By infernooo, October 13, 2010
    • 29 replies
    • 20.9k views
    • 
    • Kim Shook
    • November 3, 2010