Cooking

9,588 topics in this forum

1. [blank] Diane

   By Dianabanana, March 30, 2009
   • 9 replies
   • 2.6k views
   • 
   • emilyr
   • April 2, 2009

2. Smoke Liquid

   By Cookwithlove, September 9, 2007
   • 17 replies
   • 3.5k views
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   • Peter the eater
   • April 1, 2009

3. Hop oil

   By toweringpine, April 1, 2009
   • 2 replies
   • 1.8k views
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   • cbread
   • April 1, 2009

4. Boneless Leg of Pork

   By Chris Hennes, March 31, 2009
   • 0 replies
   • 1k views
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   • Chris Hennes
   • March 31, 2009

5. Boneless Veal Neck Roast

   By Batard, March 30, 2009
   • 4 replies
   • 5.3k views
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   • Abra
   • March 31, 2009

6. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.2k views
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   • Fugu
   • March 30, 2009

7. Steak at home 1 2 3

   By JayPeeBee, January 6, 2002
   • 61 replies
   • 16.4k views
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   • project
   • March 29, 2009

8. Dutch baby 1 2

   By ned, March 22, 2007
   • 35 replies
   • 11.1k views
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   • JTravel
   • March 29, 2009

9. Sirloin is coming to room temp on counter

   By FoodMuse, March 29, 2009
   • 5 replies
   • 1.4k views
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   • FoodMuse
   • March 29, 2009

10. Arm Roast

    By ftmsb, March 27, 2009
    • 3 replies
    • 2.6k views
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    • ftmsb
    • March 28, 2009

11. Carrot Tops 1 2

    By mrbigjas, October 29, 2003
    • 37 replies
    • 6.8k views
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    • Lilija
    • March 28, 2009

12. How often do you injure yourself? 1 2

    By CDRFloppingham, March 9, 2009
    • 49 replies
    • 11.5k views
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    • Tiger Black
    • March 28, 2009

13. Thoughts on how to brighten up stew and braises

    By FoodMuse, March 20, 2009
    • 23 replies
    • 7.9k views
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    • lemniscate
    • March 27, 2009

14. Flounder Roe 1 2

    By johnnyd, April 3, 2008
    • 47 replies
    • 23.8k views
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    • Peter the eater
    • March 26, 2009

15. Red Olives

    By mikeI, March 24, 2009
    • 5 replies
    • 2.1k views
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    • Raoul Duke
    • March 25, 2009

16. Pork neck bones

    By Shalmanese, March 17, 2009
    • 7 replies
    • 8.9k views
    • 
    • judiu
    • March 24, 2009

17. extruded vs. cut pasta?

    By OliverB, March 23, 2009
    • 4 replies
    • 3.4k views
    • 
    • nickrey
    • March 23, 2009

18. Brandy Substitution?

    By RDCollins, March 21, 2009
    • 7 replies
    • 5.7k views
    • 
    • RDCollins
    • March 23, 2009

19. Making juice and using what's left

    By phage, March 21, 2009
    • 7 replies
    • 1.9k views
    • 
    • P1800Girl
    • March 22, 2009

20. Pig Bladders

    By cookingkid, March 16, 2009
    • 6 replies
    • 4.9k views
    • 
    • cookingkid
    • March 21, 2009

21. Can I freeze Parmigiano-Reggiano?

    By markk, July 29, 2008
    • 14 replies
    • 30.5k views
    • 
    • genarog
    • March 19, 2009

22. Mature Duck - "For Stewing"

    By tim, March 16, 2009
    • 3 replies
    • 3.6k views
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    • Peter the eater
    • March 17, 2009

23. Making Pastrami, No smoker

    By jongchen, March 8, 2009
    • 9 replies
    • 7.1k views
    • 
    • jongchen
    • March 17, 2009

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

    By savvysearch, March 14, 2009
    • 5 replies
    • 1.8k views
    • 
    • rooftop1000
    • March 16, 2009

25. Cubanos: Rillettes subbed for Roast Pork?

    By maggiethecat, March 13, 2009
    • 8 replies
    • 1.7k views
    • 
    • KatieLoeb
    • March 16, 2009