Cooking

9,582 topics in this forum

1. Indoor Smoking 1 2 3

   By Daniel, April 20, 2006
   • 74 replies
   • 15.7k views
   • 
   • KennethT
   • May 24, 2011

2. How do I pickle spruce tips?

   By mkayahara, May 17, 2011
   • 9 replies
   • 3.6k views
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   • GlorifiedRice
   • May 24, 2011

3. what to do with live crawfish - purge?

   By John Michael, May 24, 2011
   • 4 replies
   • 3.9k views
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   • HungryC
   • May 24, 2011

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

   By pazzaglia, May 23, 2011
   • 9 replies
   • 11k views
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   • pazzaglia
   • May 23, 2011

5. Prague Powder

   By ElsieD, May 1, 2011
   • 14 replies
   • 8.3k views
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   • budrichard
   • May 23, 2011

6. Learning from Joël Robuchon 1 2

   By Chris Amirault, October 20, 2010
   • 32 replies
   • 10.7k views
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   • SylviaLovegren
   • May 23, 2011

7. Easter Ham 1 2

   By Bella S.F., April 10, 2007
   • 41 replies
   • 7.5k views
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   • kitchensqueen
   • May 23, 2011

8. Chioggia Beets

   By Shel_B, May 21, 2011
   • 9 replies
   • 2.8k views
   • 
   • tim
   • May 22, 2011

9. Dried Ghost Chilies aka Bhut Jolokia

   By avaserfi, May 16, 2011
   • 9 replies
   • 3.3k views
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   • HowardLi
   • May 22, 2011

10. Definition of "simmer" 1 2

    By JAZ, May 19, 2011
    • 25 replies
    • 6.7k views
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    • patrickamory
    • May 21, 2011

11. Piloncillo

    By BadRabbit, May 19, 2011
    • 10 replies
    • 2.4k views
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    • Panaderia Canadiense
    • May 21, 2011

12. What's your favorite multipurpose dry rub?

    By jrshaul, May 19, 2011
    • 15 replies
    • 3.5k views
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    • sclemmons
    • May 21, 2011

13. Ideas for potato salad with sriracha mayonnaise dressing

    By Zeemanb, May 20, 2011
    • 6 replies
    • 3.3k views
    • 
    • Zeemanb
    • May 21, 2011

14. Scrambled eggs in the microwave?

    By WednesdayGirl, September 25, 2002
    • 21 replies
    • 10k views
    • 
    • ericthered
    • May 21, 2011

15. Rendering Lard 1 2 3

    By derricks, August 28, 2004
    • 53 replies
    • 36.7k views
    • 
    • Emily_R
    • May 21, 2011

16. Blending small quantities

    By Emily_R, April 24, 2011
    • 20 replies
    • 12.6k views
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    • DickL
    • May 21, 2011

17. Don't tell anyone, but when I cook I use... 1 2 3 4

    By Chris Amirault, May 16, 2011
    • 79 replies
    • 16k views
    • 
    • Joe Blowe
    • May 20, 2011

18. Matching side dishes with entrees

    By JAZ, May 7, 2011
    • 17 replies
    • 6.7k views
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    • dividend
    • May 20, 2011

19. Jarred tahini -- how long can it be stored?

    By toolprincess, May 11, 2011
    • 14 replies
    • 16.5k views
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    • toolprincess
    • May 19, 2011

20. Teaching modernist cuisine in eight hours

    By Dave the Cook, May 15, 2011
    • 16 replies
    • 4.4k views
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    • John Hammond
    • May 18, 2011

21. Morels - caution required

    By Jcolvin, May 13, 2011
    • 14 replies
    • 36.7k views
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    • Jcolvin
    • May 18, 2011

22. Mise en place 1 2

    By weinoo, May 8, 2011
    • 31 replies
    • 8.8k views
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    • chutney
    • May 18, 2011

23. Campout potluck

    By StanSherman, May 16, 2011
    • 15 replies
    • 2.7k views
    • 
    • StanSherman
    • May 17, 2011

24. Goat Butter: Any Experience?

    By vinonola, June 15, 2008
    • 9 replies
    • 4.4k views
    • 
    • wkl
    • May 17, 2011

25. Pasta with brown butter and sage

    By Fat Guy, May 13, 2011
    • 18 replies
    • 4.1k views
    • 
    • thirtyoneknots
    • May 17, 2011