Cooking

9,586 topics in this forum

1. Hop oil

   By toweringpine, April 1, 2009
   • 2 replies
   • 2.1k views
   • 
   • cbread
   • April 1, 2009

2. Boneless Leg of Pork

   By Chris Hennes, March 31, 2009
   • 0 replies
   • 1.2k views
   • 
   • Chris Hennes
   • March 31, 2009

3. Cuts of beef: identifying, choosing, using 1 2 3 4 5

   By Kim Shook, March 31, 2009
   • 120 replies
   • 49k views
   • 
   • FrogPrincesse
   • March 21, 2024

4. Boneless Veal Neck Roast

   By Batard, March 30, 2009
   • 4 replies
   • 5.7k views
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   • Abra
   • March 31, 2009

5. [blank] Diane

   By Dianabanana, March 30, 2009
   • 9 replies
   • 3k views
   • 
   • emilyr
   • April 2, 2009

6. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.7k views
   • 
   • Fugu
   • March 30, 2009

7. Salty? Fluffy? 1 2

   By Abra, March 29, 2009
   • 35 replies
   • 6.8k views
   • 
   • LindaK
   • April 10, 2009

8. Sirloin is coming to room temp on counter

   By FoodMuse, March 29, 2009
   • 5 replies
   • 1.7k views
   • 
   • FoodMuse
   • March 29, 2009

9. Freezing wine?

   By Dianabanana, March 28, 2009
   • 17 replies
   • 12.9k views
   • 
   • OliverB
   • April 4, 2009

10. I'm on a puff binge!

    By gfron1, March 28, 2009
    • 19 replies
    • 24.2k views
    • 
    • gfron1
    • May 17, 2009

11. Arm Roast

    By ftmsb, March 27, 2009
    • 3 replies
    • 3.2k views
    • 
    • ftmsb
    • March 28, 2009

12. Hungarian Pig

    By llc45, March 27, 2009
    • 9 replies
    • 3.2k views
    • 
    • RobertCollins
    • April 3, 2009

13. Making Peanut Butter

    By Chris Hennes, March 25, 2009
    • 19 replies
    • 11k views
    • 
    • Lisa Shock
    • April 9, 2009

14. Leftover Hollandaise

    By blurby, March 24, 2009
    • 16 replies
    • 4k views
    • 
    • Duvel
    • April 9, 2023

15. Red Olives

    By mikeI, March 24, 2009
    • 5 replies
    • 2.5k views
    • 
    • Raoul Duke
    • March 25, 2009

16. extruded vs. cut pasta?

    By OliverB, March 23, 2009
    • 4 replies
    • 3.9k views
    • 
    • nickrey
    • March 23, 2009

17. Safe Tea Sandwiches

    By baroness, March 23, 2009
    • 16 replies
    • 5.4k views
    • 
    • KarenDW
    • April 6, 2009

18. Brandy Substitution?

    By RDCollins, March 21, 2009
    • 7 replies
    • 7.1k views
    • 
    • RDCollins
    • March 23, 2009

19. Making juice and using what's left

    By phage, March 21, 2009
    • 7 replies
    • 2.3k views
    • 
    • P1800Girl
    • March 22, 2009

20. Thoughts on how to brighten up stew and braises

    By FoodMuse, March 20, 2009
    • 23 replies
    • 8.8k views
    • 
    • lemniscate
    • March 27, 2009

21. Infusing Cardamom for Optimal Flavor

    By beacheschef, March 17, 2009   

    • Indian
    • 24 replies
    • 818 views
    • 
    • Kouign Aman
    • September 18, 2009

22. Pork neck bones

    By Shalmanese, March 17, 2009
    • 7 replies
    • 9.6k views
    • 
    • judiu
    • March 24, 2009

23. Mature Duck - "For Stewing"

    By tim, March 16, 2009
    • 3 replies
    • 4k views
    • 
    • Peter the eater
    • March 17, 2009

24. Pig Bladders

    By cookingkid, March 16, 2009
    • 6 replies
    • 5.7k views
    • 
    • cookingkid
    • March 21, 2009

25. Need a bread recipe for savory tart/pizza.

    By savvysearch, March 14, 2009
    • 5 replies
    • 2.2k views
    • 
    • rooftop1000
    • March 16, 2009