Cooking

9,594 topics in this forum

1. What's the best hint/tip you found this year? 1 2 3 4 5

   By Pierogi, December 31, 2008
   • 112 replies
   • 28.7k views
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   • Kouign Aman
   • June 22, 2010

2. White Porcelain spoons

   By Jean Blanchard, December 31, 2008
   • 4 replies
   • 1.9k views
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   • Alex
   • December 31, 2008

3. Salt (corned) beef - where am I going wrong?

   By &roid, December 31, 2008
   • 7 replies
   • 2.3k views
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   • Toliver
   • January 5, 2009

4. Salad Lyonaisse

   By shacke, December 30, 2008
   • 4 replies
   • 1.6k views
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   • Jon Savage
   • December 31, 2008

5. Timing from butcher to table

   By ilikefood, December 29, 2008
   • 7 replies
   • 1.9k views
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   • MattJohnson
   • January 8, 2009

6. Help Identify this mushroom

   By DanM, December 29, 2008
   • 11 replies
   • 2.4k views
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   • legourmet
   • December 30, 2008

7. Steaming Lobster..can it be used for stock?

   By thecuriousone, December 28, 2008
   • 4 replies
   • 1.6k views
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   • Peter the eater
   • December 29, 2008

8. Brining and bacteria/safety

   By shantytownbrown, December 28, 2008
   • 7 replies
   • 4.4k views
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   • Dakki
   • June 25, 2011

9. Leftover cooked lobster meat

   By CaliPoutine, December 27, 2008
   • 24 replies
   • 21k views
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   • CaliPoutine
   • January 6, 2009

10. Roasting a goose -- the best internal temperature

    By Alex, December 26, 2008
    • 2 replies
    • 6.5k views
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    • mtigges
    • December 27, 2008

11. Dutch oven size in relation to food size?

    By Blondelle, December 25, 2008
    • 5 replies
    • 2.1k views
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    • Blondelle
    • December 29, 2008

12. Temperature Control in Sous Vide Cooking 1 2

    By billieboy, December 25, 2008
    • 34 replies
    • 16.7k views
    • 
    • PedroG
    • July 31, 2011

13. Eggs in stuffing?

    By snowangel, December 23, 2008
    • 16 replies
    • 12.2k views
    • 
    • jvalentino
    • December 25, 2008

14. German Weihnachtsmarkt Food

    By NutellaBear, December 23, 2008
    • 1 reply
    • 1.9k views
    • 
    • Jon Savage
    • December 23, 2008

15. Cooking with sherry

    By edwardsboi, December 23, 2008
    • 3 replies
    • 1.9k views
    • 
    • isomer
    • December 25, 2008

16. 2 racks of venison

    By Magictofu, December 22, 2008
    • 7 replies
    • 2.8k views
    • 
    • steverino
    • February 2, 2009

17. Ris de caneton

    By Baggy, December 22, 2008
    • 1 reply
    • 1.5k views
    • 
    • Magictofu
    • December 23, 2008

18. Duplicating the taste of "fowl"

    By thecuriousone, December 20, 2008
    • 11 replies
    • 2.6k views
    • 
    • Alessia
    • December 27, 2008

19. Sauce for Beef Wellington

    By thecuriousone, December 20, 2008
    • 2 replies
    • 2.1k views
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    • HKDave
    • December 21, 2008

20. Boudin Blanc

    By Busboy, December 19, 2008
    • 0 replies
    • 1.1k views
    • 
    • Busboy
    • December 19, 2008

21. Obscene Sandwich 1 2 3 4 7

    By Peter the eater, December 19, 2008
    • 166 replies
    • 54.6k views
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    • Pierogi
    • May 28, 2012

22. Potatoes Anna

    By forever_young_ca, December 18, 2008
    • 3 replies
    • 2.5k views
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    • Doodad
    • December 18, 2008

23. Cannellini gnocchi

    By begpie, December 18, 2008
    • 1 reply
    • 2.5k views
    • 
    • piazzola
    • December 23, 2008

24. Measurement question

    By BeeZee, December 18, 2008
    • 2 replies
    • 1.5k views
    • 
    • prasantrin
    • December 18, 2008

25. Hot Vegetable Side for a Reveillon

    By maggiethecat, December 18, 2008
    • 18 replies
    • 2.5k views
    • 
    • Soupcon
    • December 21, 2008