Cooking

9,590 topics in this forum

1. Serving, Not Making, Pastrami

   By Chris Amirault, April 25, 2011
   • 18 replies
   • 5.7k views
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   • FrogPrincesse
   • May 31, 2011

2. Fennel Sauerkraut

   By gfweb, April 5, 2011
   • 11 replies
   • 4.4k views
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   • andiesenji
   • May 30, 2011

3. Fish Sticks

   By FoodMuse, May 29, 2011
   • 9 replies
   • 3.8k views
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   • budrichard
   • May 30, 2011

4. Morel Mushrooms

   By Paul Bacino, May 9, 2011
   • 24 replies
   • 10.9k views
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   • Paul Bacino
   • May 30, 2011

5. Different types of salt and their uses 1 2

   By skyhskyh, May 23, 2011
   • 31 replies
   • 13.8k views
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   • Mikels
   • May 30, 2011

6. I just tunnel boned a chicken...

   By Shalmanese, May 29, 2011
   • 12 replies
   • 8k views
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   • nickrey
   • May 30, 2011

7. Wild salmon - cold smoke

   By John Michael, May 27, 2011
   • 8 replies
   • 4.3k views
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   • tim
   • May 30, 2011

8. 7 pounds of rabbit liver...poor Bugs! 1 2

   By gfron1, October 15, 2008
   • 26 replies
   • 17.5k views
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   • budrichard
   • May 29, 2011

9. Soy lecithin, what to do with granules

   By cteavin, May 24, 2011
   • 11 replies
   • 45.1k views
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   • cteavin
   • May 28, 2011

10. Help requested for my Friday barbecue.

    By jrshaul, May 25, 2011
    • 13 replies
    • 3.1k views
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    • jrshaul
    • May 28, 2011

11. Homemade Po'Boys

    By David Ross, May 27, 2011
    • 2 replies
    • 3.7k views
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    • David Ross
    • May 27, 2011

12. Buffalo Chicken Legs and Thighs?

    By mvr556, May 25, 2011
    • 10 replies
    • 6.7k views
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    • BadRabbit
    • May 27, 2011

13. Teaching Sous Vide

    By asiebengartner, May 23, 2011
    • 11 replies
    • 3.1k views
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    • cbread
    • May 27, 2011

14. Memorial Day 2011

    By kayb, May 26, 2011
    • 6 replies
    • 1.8k views
    • 
    • OliverB
    • May 26, 2011

15. Dried, salted mackerel

    By liuzhou, May 26, 2011
    • 5 replies
    • 6k views
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    • Arey
    • May 26, 2011

16. USDA Pork Temperature Guidelines

    By BadRabbit, May 24, 2011
    • 9 replies
    • 5.4k views
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    • Borgstrom
    • May 25, 2011

17. Indoor Smoking 1 2 3

    By Daniel, April 20, 2006
    • 74 replies
    • 16.6k views
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    • KennethT
    • May 24, 2011

18. How do I pickle spruce tips?

    By mkayahara, May 17, 2011
    • 9 replies
    • 3.7k views
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    • GlorifiedRice
    • May 24, 2011

19. what to do with live crawfish - purge?

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

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

    By pazzaglia, May 23, 2011
    • 9 replies
    • 11.4k views
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    • pazzaglia
    • May 23, 2011

21. Prague Powder

    By ElsieD, May 1, 2011
    • 14 replies
    • 8.7k views
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    • budrichard
    • May 23, 2011

22. 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

23. Easter Ham 1 2

    By Bella S.F., April 10, 2007
    • 41 replies
    • 7.8k views
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    • kitchensqueen
    • May 23, 2011

24. Chioggia Beets

    By Shel_B, May 21, 2011
    • 9 replies
    • 2.9k views
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    • tim
    • May 22, 2011

25. Dried Ghost Chilies aka Bhut Jolokia

    By avaserfi, May 16, 2011
    • 9 replies
    • 3.4k views
    • 
    • HowardLi
    • May 22, 2011