Cooking

9,593 topics in this forum

1. Charcuterie: Dry-Cured Salami / Salumi 1 2 3 4

   By Chris Hennes, February 14, 2010
   • 84 replies
   • 59.1k views
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   • rotuts
   • September 25, 2020

2. Citric Acid uses 1 2

   By andiesenji, February 12, 2010
   • 34 replies
   • 15.8k views
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   • RobertCollins
   • October 27, 2010

3. Recipes That Rock: 2010 1 2 3 4

   By dividend, February 11, 2010
   • 87 replies
   • 23.9k views
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   • Pierogi
   • December 17, 2010

4. Dried Herb Intensity: Stronger or Weaker?

   By Chris Amirault, February 11, 2010
   • 11 replies
   • 2.2k views
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   • egale
   • February 12, 2010

5. Help me plan a dinner for 100 people with $200~300 1 2

   By indesertum, February 10, 2010
   • 41 replies
   • 22.3k views
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   • Chufi
   • February 19, 2010

6. Onion soup en croute, help please!

   By dngmt, February 8, 2010
   • 3 replies
   • 1.7k views
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   • dngmt
   • February 9, 2010

7. What flavors complement watercress?

   By sheepish, February 1, 2010
   • 9 replies
   • 4.5k views
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   • Blether
   • March 2, 2010

8. Rendering fat caps

   By Shalmanese, February 1, 2010
   • 9 replies
   • 11.3k views
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   • Shalmanese
   • April 13, 2010

9. Lunch for 40

   By Marmish, February 1, 2010
   • 11 replies
   • 4.9k views
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   • Gail CDM
   • February 22, 2010

10. Best way to cook venison backstrap?

    By jeremyn, January 31, 2010
    • 9 replies
    • 9.9k views
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    • SheenaGreena
    • February 4, 2010

11. Veggies that are a little past prime...

    By Stephanie Brim, January 27, 2010
    • 12 replies
    • 2.2k views
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    • Bootsie
    • February 2, 2010

12. Coriander mystery

    By JAZ, January 26, 2010
    • 9 replies
    • 8.4k views
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    • Beebs
    • January 28, 2010

13. Identifying freestone fruits

    By stuartlikesstrudel, January 25, 2010
    • 2 replies
    • 1.5k views
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    • Okanagancook
    • January 27, 2010

14. Cooking with "The Babbo Cookbook" 1 2

    By Stephanie Brim, January 25, 2010
    • 32 replies
    • 23.2k views
    • 
    • FrogPrincesse
    • November 23, 2016

15. Properly Seasoned vs. Adding Table Salt - Evidence for Amounts?

    By misstenacity, January 25, 2010
    • 6 replies
    • 2.1k views
    • 
    • Shamanjoe
    • January 27, 2010

16. Dipping Oil for Bread

    By ElsieD, January 23, 2010
    • 5 replies
    • 4.6k views
    • 
    • project
    • January 27, 2010

17. Matching Mains with Sides

    By millich, January 23, 2010
    • 15 replies
    • 3.3k views
    • 
    • millich
    • January 25, 2010

18. Recommendations for Wagyu preparation

    By nextguy, January 23, 2010
    • 9 replies
    • 3.9k views
    • 
    • budrichard
    • January 28, 2010

19. Food making parties 1 2

    By Shalmanese, January 23, 2010
    • 29 replies
    • 7k views
    • 
    • Chufi
    • February 24, 2010

20. Chicken and Dumplings: Cook-Off 51 1 2 3 4

    By David Ross, January 22, 2010   

    • Cookoff
    • 85 replies
    • 33.2k views
    • 
    • chileheadmike
    • November 6, 2020

21. The Great Freezer Cleanout: 2010 1 2 3

    By Kerry Beal, January 21, 2010
    • 66 replies
    • 12.7k views
    • 
    • Porthos
    • March 29, 2010

22. ISO Peruvian Chicken condiment recipe

    By SheenaGreena, January 21, 2010
    • 11 replies
    • 29.6k views
    • 
    • SheenaGreena
    • January 25, 2010

23. Cooking Brisket quickly.

    By Michaeltheonion, January 21, 2010
    • 13 replies
    • 3.9k views
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    • Shalmanese
    • January 23, 2010

24. Japanese knife techniques 1 2

    By paulraphael, January 21, 2010
    • 36 replies
    • 13k views
    • 
    • budrichard
    • April 30, 2012

25. Can a knife be too sharp?

    By Shalmanese, January 20, 2010
    • 18 replies
    • 8.4k views
    • 
    • paulraphael
    • January 25, 2010