Cooking

9,601 topics in this forum

1. Ingredients that are only ever prepared one way

   By Shalmanese, August 21, 2010
   • 8 replies
   • 2.3k views
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   • percival
   • August 23, 2010

2. How do I determine what's able to be canned?

   By Pilori, August 20, 2010
   • 15 replies
   • 3.7k views
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   • budrichard
   • August 28, 2010

3. Break me out of my pasta sauce rut 1 2 3

   By jsmeeker, August 20, 2010
   • 74 replies
   • 13.4k views
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   • Duvel
   • May 20, 2022

4. Storing tahini

   By della206, August 19, 2010
   • 13 replies
   • 4.4k views
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   • FoodMuse
   • August 29, 2010

5. Cooking with frozen mussels 1 2

   By abadoozy, August 19, 2010
   • 31 replies
   • 82.2k views
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   • Nancy in Pátzcuaro
   • May 27, 2019

6. The Temperature Stall 1 2

   By infernooo, August 16, 2010
   • 34 replies
   • 28.9k views
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   • Martin Fisher
   • January 21, 2013

7. Tomato Jam/ Preserves/ Compote

   By teagal, August 15, 2010
   • 9 replies
   • 3.8k views
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   • teagal
   • August 18, 2010

8. Melba Toast

   By Pam Brunning, August 14, 2010
   • 2 replies
   • 2.1k views
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   • Pam Brunning
   • August 14, 2010

9. Soft Boiled Eggs

   By Jester, August 11, 2010
   • 6 replies
   • 2.6k views
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   • Mirdad
   • August 12, 2010

10. Substitute for Lovage

    By Shel_B, August 10, 2010
    • 9 replies
    • 12.9k views
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    • ScottyBoy
    • August 12, 2010

11. 40 Garlic Chicken Recipe Wanted

    By Shel_B, August 9, 2010
    • 17 replies
    • 4.5k views
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    • DanM
    • August 24, 2010

12. browned-meat braising question

    By Daniel Duane, August 5, 2010
    • 16 replies
    • 3.5k views
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    • Marlene
    • October 11, 2010

13. Don't rinse raw chicken, says BFSA, CFIA, USDA 1 2

    By Alex, August 5, 2010
    • 26 replies
    • 7.6k views
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    • percival
    • August 23, 2010

14. Menu help for "Polite" little tastings

    By smilingal, August 4, 2010
    • 11 replies
    • 2.3k views
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    • AAQuesada
    • August 4, 2010

15. Meatballs 1 2 3

    By Emily_R, August 3, 2010
    • 54 replies
    • 23.8k views
    • 
    • pufin3
    • March 3, 2016

16. Lamb Hearts

    By Craig Bayliss, August 2, 2010
    • 13 replies
    • 15.3k views
    • 
    • ChrisTaylor
    • November 4, 2011

17. What can I do with a buffalo (bison) liver? Pate?

    By technogypsy, August 1, 2010
    • 3 replies
    • 2.7k views
    • 
    • technogypsy
    • August 6, 2010

18. Peanut Flour

    By DanM, July 29, 2010
    • 7 replies
    • 4.2k views
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    • andiesenji
    • August 8, 2010

19. Ingredients, ratios, and uses for quatre épices

    By Chris Amirault, July 29, 2010
    • 7 replies
    • 5.4k views
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    • Miranda
    • September 4, 2010

20. "New" onions?

    By hansjoakim, July 29, 2010
    • 5 replies
    • 6.6k views
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    • hansjoakim
    • July 30, 2010

21. Cooking (or not) with frozen scallops

    By Chris Hennes, July 29, 2010
    • 11 replies
    • 36k views
    • 
    • budrichard
    • July 30, 2010

22. Advantage: Home Kitchen 1 2

    By Fat Guy, July 29, 2010
    • 41 replies
    • 7.4k views
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    • David A. Goldfarb
    • August 5, 2010

23. Crystal Clear Ice 1 2 3 4

    By Kohai, July 27, 2010
    • 93 replies
    • 30.8k views
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    • JoNorvelleWalker
    • August 14, 2023

24. Heat & Storage of Canned Food

    By Richard Kilgore, July 27, 2010
    • 2 replies
    • 2.5k views
    • 
    • Richard Kilgore
    • July 27, 2010

25. High-end savory dishes with easily sourced ingredients

    By sheepish, July 27, 2010
    • 1 reply
    • 1.5k views
    • 
    • HungryC
    • July 27, 2010