Cooking

9,584 topics in this forum

1. Salmon: traditionally served with skin?

   By phan1, January 10, 2008
   • 16 replies
   • 34.1k views
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   • Batard
   • January 13, 2008

2. Storing duck breast

   By brendan mc aleer, January 7, 2008
   • 24 replies
   • 9.6k views
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   • rooftop1000
   • January 12, 2008

3. so i've got some butter...

   By velocity, January 11, 2008
   • 7 replies
   • 1.8k views
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   • velocity
   • January 12, 2008

4. Pig Stomach

   By saltedgreens, January 11, 2008
   • 14 replies
   • 2.6k views
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   • Magictofu
   • January 12, 2008

5. Bacon-flavored eggs, hold the bacon

   By RedRum, January 10, 2008
   • 10 replies
   • 5.3k views
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   • willows
   • January 12, 2008

6. Piding an thermomstatic Analog Water bath

   By adey73, January 10, 2008
   • 8 replies
   • 1.7k views
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   • pounce
   • January 12, 2008

7. Four Course Dinner

   By Harry91, January 9, 2008
   • 18 replies
   • 3.9k views
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   • gfweb
   • January 12, 2008

8. Reheating/re-serving whole turkey

   By Obese-Wan Kenobi, January 8, 2008
   • 16 replies
   • 2.7k views
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   • Obese-Wan Kenobi
   • January 12, 2008

9. Temperature control when entertaining

   By alwang, January 10, 2008
   • 13 replies
   • 2.2k views
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   • Busboy
   • January 11, 2008

10. ISO ideas for dishes that include a lot of canned clams 1 2

    By Dianabanana, January 7, 2008
    • 34 replies
    • 29.7k views
    • 
    • Pontormo
    • January 11, 2008

11. Report of the first Stove Mod in the Universe! 1 2

    By Pielle, November 5, 2006
    • 31 replies
    • 25.2k views
    • 
    • Mallet
    • January 10, 2008

12. Brown chicken stock: Yes or no?

    By phan1, January 10, 2008
    • 7 replies
    • 2.3k views
    • 
    • Habeas Brulee
    • January 10, 2008

13. Trader Joe's Kalamata EVOO

    By Shel_B, January 9, 2008
    • 4 replies
    • 2.1k views
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    • Bella S.F.
    • January 10, 2008

14. Strawberries and alginate

    By webguide, December 29, 2007
    • 9 replies
    • 2.4k views
    • 
    • ermintrude
    • January 9, 2008

15. Cooking with "A New Way To Cook" 1 2

    By hjshorter, August 8, 2003
    • 49 replies
    • 9.8k views
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    • Tepee
    • January 9, 2008

16. Basting proteins in restaurants

    By wax311, January 9, 2008
    • 2 replies
    • 2.4k views
    • 
    • Qwerty
    • January 9, 2008

17. Stews - cooking time affecting flavor?

    By Magictofu, January 9, 2008
    • 0 replies
    • 1.3k views
    • 
    • Magictofu
    • January 9, 2008

18. De Louis Apple and Fig Bouquet Vinegars

    By Batard, January 8, 2008
    • 2 replies
    • 1.5k views
    • 
    • jdtofbna
    • January 8, 2008

19. A new strategy for dishtowels 1 2

    By JAZ, April 6, 2007
    • 48 replies
    • 18.4k views
    • 
    • helenjp
    • January 8, 2008

20. Croquettes: Cook-Off 37 1 2

    By Chris Amirault, December 7, 2007   

    • Cookoff
    • 35 replies
    • 14.3k views
    • 
    • menuinprogress
    • January 8, 2008

21. Our kids and cooking 1 2 3

    By Nick, November 11, 2002
    • 65 replies
    • 12.4k views
    • 
    • snowangel
    • January 8, 2008

22. Truffle Juice

    By Jonathan Kaplan, January 7, 2008
    • 0 replies
    • 1.4k views
    • 
    • Jonathan Kaplan
    • January 7, 2008

23. Freezing Fresh Pasta Dough

    By pedie, January 6, 2008
    • 1 reply
    • 10.9k views
    • 
    • _john
    • January 7, 2008

24. Gourmet Diet Food

    By msacuisine, January 6, 2008
    • 2 replies
    • 1.7k views
    • 
    • K8memphis
    • January 6, 2008

25. Using quince paste/membrillo: beyond manchego

    By marvelous_marvin, January 4, 2008
    • 7 replies
    • 4k views
    • 
    • markemorse
    • January 5, 2008