Cooking

9,600 topics in this forum

1. Do you chop or do you slice? 1 2

   By Fat Guy, January 15, 2009
   • 33 replies
   • 12.1k views
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   • andiesenji
   • January 18, 2009

2. One ingredient, two tastes, three dollars 1 2 3

   By nakji, January 6, 2009
   • 53 replies
   • 11.7k views
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   • Syrah
   • January 17, 2009

3. Rancid

   By KingLear, January 15, 2009
   • 15 replies
   • 18.9k views
   • 
   • KingLear
   • January 17, 2009

4. Surf And Turf

   By Peter the eater, January 12, 2009
   • 19 replies
   • 3.8k views
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   • MSRadell
   • January 17, 2009

5. question re: methylcellulose & foaming

   By Jonathan Kaplan, January 12, 2009
   • 5 replies
   • 4.2k views
   • 
   • TheSwede
   • January 15, 2009

6. Fresh Guavas - what to do with them?

   By Kouign Aman, January 13, 2009
   • 2 replies
   • 2.3k views
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   • v. gautam
   • January 14, 2009

7. Jalapeno Cheese

   By billieboy, January 12, 2009
   • 4 replies
   • 1.6k views
   • 
   • judiu
   • January 13, 2009

8. Savory Macarons

   By jackal10, January 12, 2009
   • 3 replies
   • 3.1k views
   • 
   • jackal10
   • January 12, 2009

9. Leek Leaves

   By Andrew Chalk, January 11, 2009
   • 9 replies
   • 2.7k views
   • 
   • Dr. Teeth
   • January 12, 2009

10. Home Cured Home Smoked Salmon 1 2

    By joesan, December 3, 2008
    • 44 replies
    • 13.8k views
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    • joesan
    • January 12, 2009

11. All About Osso Buco 1 2

    By Z28Racer, January 27, 2003
    • 25 replies
    • 11.7k views
    • 
    • salutistagolosa
    • January 12, 2009

12. Preparing Pig Tails: Tips & Techniques

    By GordonD, March 18, 2007
    • 18 replies
    • 12.9k views
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    • jackal10
    • January 11, 2009

13. "Red meat" radishes

    By JAZ, January 10, 2009
    • 3 replies
    • 2.6k views
    • 
    • nakji
    • January 11, 2009

14. Cream and butter in sauces

    By stuartlikesstrudel, January 10, 2009
    • 1 reply
    • 1.5k views
    • 
    • Magictofu
    • January 10, 2009

15. Preparing food- letting it sit out to warm

    By edwardsboi, January 8, 2009
    • 6 replies
    • 2.3k views
    • 
    • Starkman
    • January 10, 2009

16. Venison Ham

    By dpgoldman, January 8, 2009
    • 0 replies
    • 1.1k views
    • 
    • dpgoldman
    • January 8, 2009

17. Timing from butcher to table

    By ilikefood, December 29, 2008
    • 7 replies
    • 2k views
    • 
    • MattJohnson
    • January 8, 2009

18. Fig Vinegar

    By roger desmond, January 7, 2009
    • 3 replies
    • 1.6k views
    • 
    • Abra
    • January 8, 2009

19. Frozen Veal Bones

    By deltadoc, January 6, 2009
    • 10 replies
    • 4.4k views
    • 
    • Magictofu
    • January 7, 2009

20. What did I just buy?

    By CalumC, January 5, 2009
    • 12 replies
    • 2.8k views
    • 
    • CalumC
    • January 7, 2009

21. Leftover cooked lobster meat

    By CaliPoutine, December 27, 2008
    • 24 replies
    • 21.5k views
    • 
    • CaliPoutine
    • January 6, 2009

22. Can You Freeze Cheese?

    By jackal10, October 2, 2007
    • 16 replies
    • 5.1k views
    • 
    • lala
    • January 6, 2009

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

    By &roid, December 31, 2008
    • 7 replies
    • 2.5k views
    • 
    • Toliver
    • January 5, 2009

24. Pomegranates, the easy Nigella way

    By Chufi, October 10, 2007
    • 15 replies
    • 4.1k views
    • 
    • Kim Shook
    • January 4, 2009

25. "The French Laundry Cookbook" by Thomas Keller 1 2 3 4 5

    By gruyere, February 9, 2005
    • 103 replies
    • 44.1k views
    • 
    • biskuit
    • January 4, 2009