Cooking

9,588 topics in this forum

1. Different types of salt and their uses 1 2

   By skyhskyh, May 23, 2011
   • 31 replies
   • 10k views
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   • Mikels
   • May 30, 2011

2. I just tunnel boned a chicken...

   By Shalmanese, May 29, 2011
   • 12 replies
   • 7.3k views
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   • nickrey
   • May 30, 2011

3. Wild salmon - cold smoke

   By John Michael, May 27, 2011
   • 8 replies
   • 3.6k views
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   • tim
   • May 30, 2011

4. 7 pounds of rabbit liver...poor Bugs! 1 2

   By gfron1, October 15, 2008
   • 26 replies
   • 16.5k views
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   • budrichard
   • May 29, 2011

5. Soy lecithin, what to do with granules

   By cteavin, May 24, 2011
   • 11 replies
   • 41.4k views
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   • cteavin
   • May 28, 2011

6. Help requested for my Friday barbecue.

   By jrshaul, May 25, 2011
   • 13 replies
   • 2.7k views
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   • jrshaul
   • May 28, 2011

7. Homemade Po'Boys

   By David Ross, May 27, 2011
   • 2 replies
   • 3.3k views
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   • David Ross
   • May 27, 2011

8. Buffalo Chicken Legs and Thighs?

   By mvr556, May 25, 2011
   • 10 replies
   • 6k views
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   • BadRabbit
   • May 27, 2011

9. Teaching Sous Vide

   By asiebengartner, May 23, 2011
   • 11 replies
   • 2.6k views
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   • cbread
   • May 27, 2011

10. Memorial Day 2011

    By kayb, May 26, 2011
    • 6 replies
    • 1.5k views
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    • OliverB
    • May 26, 2011

11. Dried, salted mackerel

    By liuzhou, May 26, 2011
    • 5 replies
    • 5.3k views
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    • Arey
    • May 26, 2011

12. USDA Pork Temperature Guidelines

    By BadRabbit, May 24, 2011
    • 9 replies
    • 2.3k views
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    • Borgstrom
    • May 25, 2011

13. Indoor Smoking 1 2 3

    By Daniel, April 20, 2006
    • 74 replies
    • 13.4k views
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    • KennethT
    • May 24, 2011

14. How do I pickle spruce tips?

    By mkayahara, May 17, 2011
    • 9 replies
    • 3.1k views
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    • GlorifiedRice
    • May 24, 2011

15. what to do with live crawfish - purge?

    By John Michael, May 24, 2011
    • 4 replies
    • 3.5k views
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    • HungryC
    • May 24, 2011

16. What is the sea salt equivalent of a bouillon cube?

    By pazzaglia, May 23, 2011
    • 9 replies
    • 9.8k views
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    • pazzaglia
    • May 23, 2011

17. Prague Powder

    By ElsieD, May 1, 2011
    • 14 replies
    • 7.5k views
    • 
    • budrichard
    • May 23, 2011

18. Learning from Joël Robuchon 1 2

    By Chris Amirault, October 20, 2010
    • 32 replies
    • 9.6k views
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    • SylviaLovegren
    • May 23, 2011

19. Easter Ham 1 2

    By Bella S.F., April 10, 2007
    • 41 replies
    • 6.5k views
    • 
    • kitchensqueen
    • May 23, 2011

20. Chioggia Beets

    By Shel_B, May 21, 2011
    • 9 replies
    • 2.4k views
    • 
    • tim
    • May 22, 2011

21. Dried Ghost Chilies aka Bhut Jolokia

    By avaserfi, May 16, 2011
    • 9 replies
    • 3k views
    • 
    • HowardLi
    • May 22, 2011

22. Definition of "simmer" 1 2

    By JAZ, May 19, 2011
    • 25 replies
    • 4.9k views
    • 
    • patrickamory
    • May 21, 2011

23. Piloncillo

    By BadRabbit, May 19, 2011
    • 10 replies
    • 2k views
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    • Panaderia Canadiense
    • May 21, 2011

24. What's your favorite multipurpose dry rub?

    By jrshaul, May 19, 2011
    • 15 replies
    • 3k views
    • 
    • sclemmons
    • May 21, 2011

25. Ideas for potato salad with sriracha mayonnaise dressing

    By Zeemanb, May 20, 2011
    • 6 replies
    • 2.6k views
    • 
    • Zeemanb
    • May 21, 2011