Cooking

9,586 topics in this forum

1. What's the organ that is connected to the gizzard?

   By Kent Wang, October 16, 2006
   • 12 replies
   • 12.6k views
   • 
   • Kent Wang
   • November 6, 2006

2. Hot Tapas!

   By John Woods, December 4, 2006
   • 12 replies
   • 2.6k views
   • 
   • M. Lucia
   • December 6, 2006

3. Dry aging pigeon

   By mm84321, August 25, 2013
   • 12 replies
   • 5.6k views
   • 
   • Baron d'Apcher
   • August 30, 2013

4. Garlic chives

   By TeakettleSlim, June 24, 2011
   • 12 replies
   • 3.1k views
   • 
   • heidih
   • June 27, 2011

5. Power outage - sous vide

   By TdeV, January 16, 2019
   • 12 replies
   • 3.6k views
   • 
   • TdeV
   • February 18, 2019

6. Boudin noir

   By Luckylies, January 8, 2005
   • 12 replies
   • 2.5k views
   • 
   • Luckylies
   • January 27, 2005

7. Preserved Truffles

   By rascal, January 11, 2005
   • 12 replies
   • 3.1k views
   • 
   • Bux
   • January 12, 2005

8. Is it just me or are onions not as wet as they used to be?

   By Shalmanese, May 8, 2012
   • 12 replies
   • 3.3k views
   • 
   • JAZ
   • May 9, 2012

9. Rack of Lamb in Port Wine Reduction w/ Blue Cheese

   By Stone, March 10, 2003
   • 12 replies
   • 3k views
   • 
   • Stone
   • March 11, 2003

10. Building a pan sauce... without the pan

    By phan1, July 20, 2009
    • 12 replies
    • 6.4k views
    • 
    • phan1
    • July 22, 2009

11. My first attempt at making Stromboli

    By cleglue, February 19, 2008
    • 12 replies
    • 2.9k views
    • 
    • Lilija
    • February 21, 2008

12. Oven Roasted Potatoes

    By Stone, February 6, 2003
    • 12 replies
    • 2.8k views
    • 
    • JAZ
    • February 6, 2003

13. An Asian wrap: sorry, nothing musical here!

    By Gifted Gourmet, May 29, 2005
    • 12 replies
    • 2k views
    • 
    • Pam R
    • June 1, 2005

14. Charoset / Haroset

    By Pam R, April 17, 2008
    • 12 replies
    • 3.7k views
    • 
    • JasonZ
    • June 14, 2008

15. Shelf stable fats for chicken wing sauce

    By nassaumary, July 14, 2011
    • 12 replies
    • 4.5k views
    • 
    • Jan Virtanen
    • July 15, 2011

16. Lemon-caper sauce

    By Malawry, October 5, 2005
    • 12 replies
    • 3.1k views
    • 
    • chefboy24
    • October 6, 2005

17. How would I make mashed cauliflower that is firm like mashed potatoes?

    By gfweb, April 6, 2013
    • 12 replies
    • 26.7k views
    • 
    • GlorifiedRice
    • April 7, 2013

18. last minute appetizer ideas, please

    By Live It Up, May 5, 2007
    • 12 replies
    • 3k views
    • 
    • tafkap4d
    • May 7, 2007

19. Roasting a fresh ham

    By halland, December 30, 2003
    • 12 replies
    • 6.7k views
    • 
    • Luckylies
    • December 23, 2005

20. Freezing Tomatoes

    By bshapiro, October 15, 2007
    • 12 replies
    • 2.9k views
    • 
    • tupac17616
    • October 17, 2007

21. Pate a Choux

    By LNorman, January 21, 2005
    • 12 replies
    • 3k views
    • 
    • chefzadi
    • January 25, 2005

22. Filleting whole cooked fish

    By Hassouni, June 10, 2014
    • 12 replies
    • 3.3k views
    • 
    • scubadoo97
    • June 12, 2014

23. Help ID'ing this dried Oriental Fungus

    By rotuts, January 12, 2017
    • 12 replies
    • 2.2k views
    • 
    • rotuts
    • January 13, 2017

24. Fish Sterilization Temps for Tapeworm Larvae

    By JohnV, August 22, 2008
    • 12 replies
    • 15.2k views
    • 
    • MikeJ
    • February 20, 2009

25. Standardizing Range Temperatures and Language

    By Chris Amirault, August 22, 2010
    • 12 replies
    • 2.3k views
    • 
    • Chris Amirault
    • August 22, 2010