Cooking

9,587 topics in this forum

1. Boneless Leg of Pork

   By Chris Hennes, March 31, 2009
   • 0 replies
   • 1.2k views
   • 
   • Chris Hennes
   • March 31, 2009

2. Boneless Veal Neck Roast

   By Batard, March 30, 2009
   • 4 replies
   • 5.8k views
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   • Abra
   • March 31, 2009

3. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.8k views
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   • Fugu
   • March 30, 2009

4. Steak at home 1 2 3

   By JayPeeBee, January 6, 2002
   • 61 replies
   • 18.6k views
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   • project
   • March 29, 2009

5. Dutch baby 1 2

   By ned, March 22, 2007
   • 35 replies
   • 13.8k views
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   • JTravel
   • March 29, 2009

6. Sirloin is coming to room temp on counter

   By FoodMuse, March 29, 2009
   • 5 replies
   • 1.7k views
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   • FoodMuse
   • March 29, 2009

7. Arm Roast

   By ftmsb, March 27, 2009
   • 3 replies
   • 3.3k views
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   • ftmsb
   • March 28, 2009

8. Carrot Tops 1 2

   By mrbigjas, October 29, 2003
   • 37 replies
   • 8.3k views
   • 
   • Lilija
   • March 28, 2009

9. How often do you injure yourself? 1 2

   By CDRFloppingham, March 9, 2009
   • 49 replies
   • 13.1k views
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   • Tiger Black
   • March 28, 2009

10. Thoughts on how to brighten up stew and braises

    By FoodMuse, March 20, 2009
    • 23 replies
    • 9k views
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    • lemniscate
    • March 27, 2009

11. Flounder Roe 1 2

    By johnnyd, April 3, 2008
    • 47 replies
    • 27.4k views
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    • Peter the eater
    • March 26, 2009

12. Red Olives

    By mikeI, March 24, 2009
    • 5 replies
    • 2.5k views
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    • Raoul Duke
    • March 25, 2009

13. Pork neck bones

    By Shalmanese, March 17, 2009
    • 7 replies
    • 9.7k views
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    • judiu
    • March 24, 2009

14. extruded vs. cut pasta?

    By OliverB, March 23, 2009
    • 4 replies
    • 3.9k views
    • 
    • nickrey
    • March 23, 2009

15. Brandy Substitution?

    By RDCollins, March 21, 2009
    • 7 replies
    • 7.5k views
    • 
    • RDCollins
    • March 23, 2009

16. Making juice and using what's left

    By phage, March 21, 2009
    • 7 replies
    • 2.4k views
    • 
    • P1800Girl
    • March 22, 2009

17. Pig Bladders

    By cookingkid, March 16, 2009
    • 6 replies
    • 5.8k views
    • 
    • cookingkid
    • March 21, 2009

18. Can I freeze Parmigiano-Reggiano?

    By markk, July 29, 2008
    • 14 replies
    • 33.3k views
    • 
    • genarog
    • March 19, 2009

19. Mature Duck - "For Stewing"

    By tim, March 16, 2009
    • 3 replies
    • 4k views
    • 
    • Peter the eater
    • March 17, 2009

20. Making Pastrami, No smoker

    By jongchen, March 8, 2009
    • 9 replies
    • 7.9k views
    • 
    • jongchen
    • March 17, 2009

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

    By savvysearch, March 14, 2009
    • 5 replies
    • 2.2k views
    • 
    • rooftop1000
    • March 16, 2009

22. Cubanos: Rillettes subbed for Roast Pork?

    By maggiethecat, March 13, 2009
    • 8 replies
    • 2k views
    • 
    • KatieLoeb
    • March 16, 2009

23. Y2K Foods

    By Terrasanct, March 10, 2009
    • 18 replies
    • 4.3k views
    • 
    • Tolovana
    • March 14, 2009

24. Using Salt Packed Anchovies in Cooking

    By Calw, March 7, 2009
    • 9 replies
    • 3.1k views
    • 
    • budrichard
    • March 13, 2009

25. Tackling a whole king crab 1 2

    By Sherry B, March 9, 2008
    • 26 replies
    • 29.7k views
    • 
    • budrichard
    • March 13, 2009