Cooking

9,584 topics in this forum

1. Does proximity matter?

   By SMW, February 11, 2006
   • 9 replies
   • 2k views
   • 
   • rooftop1000
   • February 12, 2006

2. What to do With Bread Crusts

   By Shel_B, July 10, 2015
   • 9 replies
   • 2.4k views
   • 
   • Norm Matthews
   • July 12, 2015

3. Stove Top Oven

   By ZenKimchi, May 19, 2006
   • 9 replies
   • 2.3k views
   • 
   • Beanie
   • May 20, 2006

4. Rendering fat caps

   By Shalmanese, February 1, 2010
   • 9 replies
   • 11.8k views
   • 
   • Shalmanese
   • April 13, 2010

5. Morcilla (blood sausage) substitute?

   By TAPrice, March 5, 2008   

   • Charcuterie
   • 9 replies
   • 10.3k views
   • 
   • Erich vG
   • March 9, 2008

6. Ruined my Beef Wellington

   By nextguy, January 18, 2010
   • 9 replies
   • 8.2k views
   • 
   • KarenDW
   • January 19, 2010

7. What flavors complement watercress?

   By sheepish, February 1, 2010
   • 9 replies
   • 4.7k views
   • 
   • Blether
   • March 2, 2010

8. poached eggs

   By deensiebat, December 5, 2005
   • 9 replies
   • 11.9k views
   • 
   • rooftop1000
   • December 7, 2005

9. Yet Another Thanksgiving Plea for Help: Grilling Vegetables to Free Up Kitchen Space

   By Al_Dente, November 25, 2003
   • 9 replies
   • 1.2k views
   • 
   • tommy
   • November 25, 2003

10. Cooking a raw Red Wattle ham

    By Mhirby, December 18, 2007
    • 9 replies
    • 3.1k views
    • 
    • Mhirby
    • December 21, 2007

11. parmesan v. pecorino--differences in taste?

    By Shira, September 18, 2006
    • 9 replies
    • 2.9k views
    • 
    • weinoo
    • September 19, 2006

12. Mint Pesto Ideas

    By Chris Hennes, May 4, 2014
    • 9 replies
    • 1.9k views
    • 
    • Plantes Vertes
    • May 5, 2014

13. What can I do with cod?

    By Orbit, April 27, 2016
    • 9 replies
    • 1.7k views
    • 
    • pufin3
    • May 2, 2016

14. Bob's Red Mill Corn Meal

    By Shel_B, July 4, 2024
    • 9 replies
    • 2.2k views
    • 
    • Shel_B
    • July 5, 2024

15. How long can cryrovac'd steak stay at room temp?

    By melissafitz, July 26, 2011
    • 9 replies
    • 2.7k views
    • 
    • Robert Jueneman
    • August 12, 2011

16. Giardiniera – What do I do with it?

    By mskerr, August 29, 2012
    • 9 replies
    • 15k views
    • 
    • Toliver
    • August 30, 2012

17. New Smoking Opportunities

    By Socrates, July 7, 2003
    • 9 replies
    • 1.7k views
    • 
    • Socrates
    • July 8, 2003

18. Calamari steaks

    By ulterior epicure, November 20, 2006
    • 9 replies
    • 11k views
    • 
    • heidih
    • September 1, 2011

19. Modern Caprese

    By Nicholo P, September 14, 2011
    • 9 replies
    • 5.6k views
    • 
    • cbread
    • September 15, 2011

20. Cooking straight-up meat

    By PurpleDingo99, January 11, 2005
    • 9 replies
    • 2.1k views
    • 
    • winesonoma
    • January 12, 2005

21. Bean Cuisine Soups

    By woodburner, January 15, 2006
    • 9 replies
    • 1.9k views
    • 
    • sparrowgrass
    • January 16, 2006

22. Bacon Mousse and Other Garde Manger Challenges

    By Polar Bear, October 25, 2007   

    • Charcuterie
    • 9 replies
    • 10.3k views
    • 
    • Fugu
    • October 27, 2007

23. Hungarian Pig

    By llc45, March 27, 2009
    • 9 replies
    • 3.1k views
    • 
    • RobertCollins
    • April 3, 2009

24. Sweat? Saute? What's the difference?

    By bookluvingbabe, March 8, 2005
    • 9 replies
    • 4.5k views
    • 
    • rgruby
    • March 9, 2005

25. It's 10 degrees, it's snowing, what's on your Weber/Egg...)?

    By rotuts, December 15, 2013
    • 9 replies
    • 2.7k views
    • 
    • pbear
    • December 24, 2013