Cooking

9,589 topics in this forum

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

   By cpl55, October 31, 2010
   • 3 replies
   • 3.9k views
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   • cpl55
   • November 1, 2010

2. Sous vide cheeks of various meats

   By Montreal, October 31, 2010
   • 1 reply
   • 4.4k views
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   • runwestierun
   • October 31, 2010

3. Ideas for Hot Smoothies

   By Chris Hennes, October 28, 2010
   • 1 reply
   • 1.4k views
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   • rooftop1000
   • October 28, 2010

4. Cooking with Sesame Seeds

   By Chris Hennes, October 28, 2010
   • 20 replies
   • 4.4k views
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   • ChrisTaylor
   • January 15, 2015

5. Wheat Berries

   By Tom Gengo, October 28, 2010
   • 4 replies
   • 1.9k views
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   • Porthos
   • October 29, 2010

6. Flax seeds in smoothies

   By Chris Hennes, October 28, 2010
   • 10 replies
   • 5k views
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   • Toliver
   • October 28, 2010

7. Savory uses for pecans

   By Chris Hennes, October 28, 2010
   • 15 replies
   • 4.2k views
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   • Eatmywords
   • October 28, 2010

8. Pig slaughter and processing 1 2

   By sjemac, October 26, 2010
   • 29 replies
   • 10.2k views
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   • sjemac
   • December 21, 2010

9. Make-shift "veal" stock

   By cteavin, October 24, 2010
   • 11 replies
   • 3k views
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   • paul o' vendange
   • October 26, 2010

10. Nevada Pine Nuts (unshelled)

    By Darienne, October 24, 2010
    • 15 replies
    • 13k views
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    • JoNorvelleWalker
    • December 18, 2019

11. Breakfast Ideas for the South Beach Diet

    By Porthos, October 23, 2010
    • 2 replies
    • 1.9k views
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    • Tom Gengo
    • October 26, 2010

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

    By KennethT, October 22, 2010
    • 5 replies
    • 2.8k views
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    • Tri2Cook
    • October 23, 2010

13. Carrots galore, what to do?

    By griddler, October 20, 2010
    • 14 replies
    • 2.9k views
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    • Jaymes
    • October 26, 2010

14. Learning from Joël Robuchon 1 2

    By Chris Amirault, October 20, 2010
    • 32 replies
    • 11.2k views
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    • SylviaLovegren
    • May 23, 2011

15. Pan Sauces and burnt Fond

    By alanjesq, October 19, 2010
    • 1 reply
    • 2k views
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    • therippa
    • October 19, 2010

16. Green Chicken Flesh! The horror!

    By thayes1c, October 19, 2010
    • 4 replies
    • 3.9k views
    • 
    • CKatCook
    • October 30, 2010

17. Pulled Pork troubleshooting

    By paul o' vendange, October 17, 2010
    • 5 replies
    • 3.8k views
    • 
    • paul o' vendange
    • October 18, 2010

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

    By Peter the eater, October 15, 2010
    • 107 replies
    • 23.1k views
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    • kayb
    • August 31, 2020

19. White foods only please

    By Zacky, October 14, 2010
    • 12 replies
    • 4.1k views
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    • lesliec
    • October 16, 2010

20. Gluey Couscous

    By Porthos, October 13, 2010
    • 6 replies
    • 6.2k views
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    • Porthos
    • October 13, 2010

21. Uses for Versawhip

    By cteavin, October 13, 2010
    • 3 replies
    • 4.9k views
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    • Tri2Cook
    • October 14, 2010

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

    By infernooo, October 13, 2010
    • 29 replies
    • 23k views
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    • Kim Shook
    • November 3, 2010

23. Curing Chamber

    By Raoul Duke, October 11, 2010
    • 1 reply
    • 1.8k views
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    • heidih
    • October 12, 2010

24. Fresh Hens of the Forest mushrooms

    By John Michael, October 10, 2010
    • 2 replies
    • 1.9k views
    • 
    • David A. Goldfarb
    • October 10, 2010

25. Smoked Whitefish Soup ?

    By SpaghettiWestern, October 10, 2010
    • 1 reply
    • 1.7k views
    • 
    • Blether
    • October 10, 2010