Cooking

9,600 topics in this forum

1. Pelted Wheat: A new ingredient for me ... ideas for its use?

   By Shel_B, April 4
   • 5 replies
   • 726 views
   • 
   • Shel_B
   • April 4

2. Grief and Food

   By MetsFan5, April 1
   • 12 replies
   • 1.8k views
   • 
   • dans
   • April 3

3. Mustard seed size question

   By Shel_B, March 30
   • 5 replies
   • 562 views
   • 
   • Shel_B
   • March 31

4. What happened to my redpepper soup?

   By Susanwusan, March 30
   • 13 replies
   • 1k views
   • 
   • Katie Meadow
   • March 31

5. Uses for Aji Amarilla paste

   By Smithy, March 29
   • 5 replies
   • 570 views
   • 
   • Margaret Pilgrim
   • March 30

6. A new-to-me method of browning ground meat

   By Shel_B, March 27
   • 15 replies
   • 1.4k views
   • 
   • IndyRob
   • March 29

7. Food safety: eggs in fresh pasta

   By Margaret Pilgrim, March 24
   • 4 replies
   • 714 views
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   • Shel_B
   • March 25

8. Recipe for Russian or Polish Sarepska Mustard Wanted

   By Shel_B, March 23
   • 0 replies
   • 548 views
   • 
   • Shel_B
   • March 23

9. Oxtail Expenses

   By liuzhou, March 20
   • 19 replies
   • 2.2k views
   • 
   • Ddanno
   • June 2

10. First Time Buyer....Black Garlic

    By gulfporter, March 19
    • 3 replies
    • 728 views
    • 
    • Smithy
    • March 20

11. BBQ Barbecue brisket for chili

    By Shel_B, March 11
    • 9 replies
    • 1k views
    • 
    • Tropicalsenior
    • April 3

12. Lamb neck

    By TdeV, March 9
    • 5 replies
    • 822 views
    • 
    • liuzhou
    • March 10

13. Child-friendly sauce for chicken nuggets

    By Shel_B, March 9
    • 24 replies
    • 2k views
    • 
    • Shel_B
    • July 10

14. Broiling frozen broccoli

    By Beusho, March 9
    • 3 replies
    • 746 views
    • 
    • chromedome
    • March 9

15. Corned beef at home: cuts, techniques for prepackaged corned beef brisket

    By JeanneCake, March 8
    • 18 replies
    • 1.9k views
    • 
    • Smithy
    • June 19

16. Yellow, White, and Red Onions: Can you tell the difference in cooked dishes?

    By Shel_B, March 3
    • 4 replies
    • 842 views
    • 
    • Bernie
    • March 4

17. Food grade nylon – FDA vs EU regulations.

    By KiroKiro, March 2
    • 4 replies
    • 479 views
    • 
    • JoNorvelleWalker
    • March 3

18. Father's Country Ham - Bake & Fry Country Ham - FBF

    By TdeV, February 25
    • 1 reply
    • 709 views
    • 
    • rotuts
    • February 25

19. Browning boneless skinless chicken breasts in a pan

    By Beusho, February 23
    • 7 replies
    • 1.1k views
    • 
    • Pete Fred
    • February 28

20. Using the Breville food processors with Paradice attachments (9 or 16)

    By TdeV, February 20
    • 10 replies
    • 1.6k views
    • 
    • lindag
    • April 4

21. Fried Rice New York Chinese Restaurant Style

    By weinoo, February 9
    • 3 replies
    • 1k views
    • 
    • Katie Meadow
    • February 25

22. Would you like to take 32 minutes to boil an egg?

    By Alex, February 7
    • 7 replies
    • 1k views
    • 
    • wabi
    • February 9

23. What a good "Hormel Dried Beef" subtitute?

    By chef koo, February 4
    • 5 replies
    • 1k views
    • 
    • pastrygirl
    • February 5

24. Dirt and Grit in Dried Mushrooms

    By Shel_B, January 28
    • 9 replies
    • 1.2k views
    • 
    • AlaMoi
    • January 30

25. Pressure cook beans in stock with heavy gelatine?

    By Shel_B, January 26
    • 2 replies
    • 562 views
    • 
    • Tropicalsenior
    • January 27