Cooking

9,600 topics in this forum

1. Boneless Veal Neck Roast

   By Batard, March 30, 2009
   • 4 replies
   • 5.6k views
   • 
   • Abra
   • March 31, 2009

2. [blank] Diane

   By Dianabanana, March 30, 2009
   • 9 replies
   • 2.8k views
   • 
   • emilyr
   • April 2, 2009

3. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.6k views
   • 
   • Fugu
   • March 30, 2009

4. Salty? Fluffy? 1 2

   By Abra, March 29, 2009
   • 35 replies
   • 6.4k views
   • 
   • LindaK
   • April 10, 2009

5. Sirloin is coming to room temp on counter

   By FoodMuse, March 29, 2009
   • 5 replies
   • 1.6k views
   • 
   • FoodMuse
   • March 29, 2009

6. Freezing wine?

   By Dianabanana, March 28, 2009
   • 17 replies
   • 12.7k views
   • 
   • OliverB
   • April 4, 2009

7. I'm on a puff binge!

   By gfron1, March 28, 2009
   • 19 replies
   • 23.6k views
   • 
   • gfron1
   • May 17, 2009

8. Arm Roast

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

9. Hungarian Pig

   By llc45, March 27, 2009
   • 9 replies
   • 3.1k views
   • 
   • RobertCollins
   • April 3, 2009

10. Making Peanut Butter

    By Chris Hennes, March 25, 2009
    • 19 replies
    • 10.7k views
    • 
    • Lisa Shock
    • April 9, 2009

11. Leftover Hollandaise

    By blurby, March 24, 2009
    • 16 replies
    • 3.8k views
    • 
    • Duvel
    • April 9, 2023

12. Red Olives

    By mikeI, March 24, 2009
    • 5 replies
    • 2.4k views
    • 
    • Raoul Duke
    • March 25, 2009

13. extruded vs. cut pasta?

    By OliverB, March 23, 2009
    • 4 replies
    • 3.8k views
    • 
    • nickrey
    • March 23, 2009

14. Safe Tea Sandwiches

    By baroness, March 23, 2009
    • 16 replies
    • 4.9k views
    • 
    • KarenDW
    • April 6, 2009

15. Brandy Substitution?

    By RDCollins, March 21, 2009
    • 7 replies
    • 6.4k views
    • 
    • RDCollins
    • March 23, 2009

16. Making juice and using what's left

    By phage, March 21, 2009
    • 7 replies
    • 2.2k views
    • 
    • P1800Girl
    • March 22, 2009

17. Thoughts on how to brighten up stew and braises

    By FoodMuse, March 20, 2009
    • 23 replies
    • 8.6k views
    • 
    • lemniscate
    • March 27, 2009

18. Infusing Cardamom for Optimal Flavor

    By beacheschef, March 17, 2009   

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

19. Pork neck bones

    By Shalmanese, March 17, 2009
    • 7 replies
    • 9.3k views
    • 
    • judiu
    • March 24, 2009

20. Mature Duck - "For Stewing"

    By tim, March 16, 2009
    • 3 replies
    • 3.9k views
    • 
    • Peter the eater
    • March 17, 2009

21. Pig Bladders

    By cookingkid, March 16, 2009
    • 6 replies
    • 5.4k views
    • 
    • cookingkid
    • March 21, 2009

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

    By savvysearch, March 14, 2009
    • 5 replies
    • 2.1k views
    • 
    • rooftop1000
    • March 16, 2009

23. Cubanos: Rillettes subbed for Roast Pork?

    By maggiethecat, March 13, 2009
    • 8 replies
    • 1.9k views
    • 
    • KatieLoeb
    • March 16, 2009

24. Sous Vide Braises 1 2

    By cigno1, March 11, 2009
    • 28 replies
    • 16.8k views
    • 
    • Okanagancook
    • September 7, 2018

25. Fowl "en Vessie"

    By ulterior epicure, March 10, 2009
    • 7 replies
    • 3.3k views
    • 
    • ulterior epicure
    • March 11, 2009