Cooking

9,590 topics in this forum

1. Starch class ideas?

   By JAZ, March 18, 2010
   • 20 replies
   • 5.2k views
   • 
   • Kouign Aman
   • March 25, 2010

2. Made my own Prosciutto

   By a.lee.hagen, March 17, 2010
   • 18 replies
   • 8.7k views
   • 
   • dachickenfarmer
   • August 10, 2014

3. Prepping a crude sheep stomach for haggis

   By PaulDWeiss, March 14, 2010
   • 18 replies
   • 16.2k views
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   • PaulDWeiss
   • March 21, 2010

4. Furry Pig Parts.. Feet and Ears

   By Paul Bacino, March 13, 2010
   • 5 replies
   • 4.2k views
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   • Dakki
   • March 15, 2010

5. Holding Pasta

   By Darcie B, March 13, 2010
   • 7 replies
   • 4.3k views
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   • Blether
   • March 14, 2010

6. Safflower and Sunflower Cooking Oil

   By Shel_B, March 13, 2010
   • 0 replies
   • 1.3k views
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   • Shel_B
   • March 13, 2010

7. Suggestions for Venison Shoulder Steaks?

   By agray, March 12, 2010
   • 9 replies
   • 29.4k views
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   • ilikefood
   • March 15, 2010

8. Lobster claws - how do you remove the tendon?

   By therippa, March 11, 2010
   • 6 replies
   • 6.5k views
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   • Prawncrackers
   • March 12, 2010

9. My First Duck

   By Aloha Steve, March 11, 2010
   • 17 replies
   • 4.8k views
   • 
   • EllenC
   • April 22, 2011

10. Wine or Beer?

    By Gail CDM, March 10, 2010
    • 11 replies
    • 4.3k views
    • 
    • ScoopKW
    • March 16, 2010

11. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12.4k views
    • 
    • ScoopKW
    • March 14, 2010

12. Freshly ground pepper 1 2

    By Darienne, March 9, 2010
    • 31 replies
    • 6.8k views
    • 
    • andiesenji
    • November 9, 2010

13. Culinary Olympics

    By Gail CDM, March 9, 2010
    • 1 reply
    • 1.8k views
    • 
    • Lisa Shock
    • March 10, 2010

14. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.8k views
    • 
    • djyee100
    • March 9, 2010

15. Pressure Cooking Class: Ideas?

    By Richard Kilgore, March 8, 2010
    • 21 replies
    • 5.5k views
    • 
    • Yajna Patni
    • March 16, 2010

16. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 11.6k views
    • 
    • Gail CDM
    • March 12, 2010

17. Seventh Taste?

    By nickrey, March 8, 2010
    • 23 replies
    • 6.5k views
    • 
    • dcarch
    • July 31, 2015

18. Your menu/shopping decision process

    By JAZ, March 6, 2010
    • 21 replies
    • 4.3k views
    • 
    • ElaineK
    • March 9, 2010

19. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.7k views
    • 
    • Kouign Aman
    • March 10, 2010

20. Cooking from Grace Young's "Breath of a Wok" 1 2

    By Chris Hennes, March 4, 2010
    • 27 replies
    • 19.5k views
    • 
    • Chris Hennes
    • May 28, 2013

21. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.7k views
    • 
    • heidih
    • March 10, 2010

22. Ostrich Eggs

    By Shel_B, March 4, 2010
    • 4 replies
    • 3.7k views
    • 
    • Shel_B
    • March 7, 2010

23. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.3k views
    • 
    • ruthcooks
    • March 10, 2010

24. 2 Mushy Granny Smiths

    By Isryelle, March 3, 2010
    • 4 replies
    • 2.2k views
    • 
    • helenjp
    • March 5, 2010

25. The natural thickening in stock-made sauces.

    By Karldub, February 28, 2010
    • 7 replies
    • 7.1k views
    • 
    • paulraphael
    • March 1, 2010