Cooking

9,586 topics in this forum

1. Can anyone recommend a shrimp or crab dish

   By cheereeo70, March 29, 2006
   • 7 replies
   • 2.3k views
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   • bandregg
   • March 30, 2006

2. Toast of the Town: the test to find the best

   By Gifted Gourmet, March 28, 2006
   • 14 replies
   • 2.9k views
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   • markabauman
   • August 27, 2006

3. Seekh Kebab 1 2

   By Grub, March 28, 2006
   • 25 replies
   • 10.4k views
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   • Doc-G
   • July 4, 2006

4. Pasta Dough in Bread Maker

   By Khadija, March 28, 2006
   • 6 replies
   • 11.1k views
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   • SethG
   • March 28, 2006

5. Starch alternatives in thickeners

   By doronin, March 27, 2006
   • 8 replies
   • 2.5k views
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   • dougal
   • March 27, 2006

6. Confit du porc + synchronicity= eGullet

   By essvee, March 24, 2006
   • 10 replies
   • 2.7k views
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   • essvee
   • March 27, 2006

7. Chicken Breast Roast

   By Khadija, March 24, 2006
   • 11 replies
   • 3.4k views
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   • Shaya
   • March 28, 2006

8. Boiling vegetables: salt the water? water temperature?

   By AlainV, March 24, 2006
   • 18 replies
   • 4.8k views
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   • Dave the Cook
   • August 25, 2024

9. Trends and Philosophy in Molecular Gastronomy 1 2 3

   By BryanZ, March 23, 2006
   • 70 replies
   • 14.3k views
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   • paulraphael
   • July 25, 2008

10. Risotto in restaurants

    By Kent Wang, March 23, 2006
    • 9 replies
    • 2.1k views
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    • carlocheff
    • March 25, 2006

11. Powders

    By fryguy, March 23, 2006
    • 5 replies
    • 2.2k views
    • 
    • andrewB
    • March 23, 2006

12. Getting oil from a vegetable ~

    By Sugarella, March 22, 2006
    • 5 replies
    • 1.7k views
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    • Luckylies
    • March 25, 2006

13. ISO Roasted Bone Marrow Info

    By BarbaraY, March 22, 2006
    • 6 replies
    • 1.5k views
    • 
    • onehsancare
    • March 22, 2006

14. Asparagus Foam

    By Mussina, March 22, 2006
    • 6 replies
    • 8.6k views
    • 
    • Matthew Grant
    • March 24, 2006

15. Dutch Oven vs Tagine

    By RonC, March 21, 2006
    • 20 replies
    • 21.6k views
    • 
    • crouching tyler
    • April 1, 2006

16. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 2.2k views
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    • Shalmanese
    • March 21, 2006

17. Steels and cuts

    By Ex-S, March 20, 2006
    • 8 replies
    • 2.4k views
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    • Country Cook
    • March 24, 2006

18. Reconstituting Dried Fruits

    By ulterior epicure, March 19, 2006
    • 9 replies
    • 3.6k views
    • 
    • ulterior epicure
    • March 20, 2006

19. Pressure Cooking

    By Amy Eber, March 19, 2006
    • 10 replies
    • 2k views
    • 
    • jayt90
    • March 20, 2006

20. Beef Tongue and (in) Cheek

    By athinaeos, March 18, 2006
    • 10 replies
    • 2.9k views
    • 
    • rotuts
    • August 17, 2015

21. Do I need a chinois? 1 2

    By jgm, March 17, 2006
    • 36 replies
    • 16.3k views
    • 
    • gperls
    • April 7, 2006

22. Cooking lettuce

    By Pan, March 17, 2006
    • 13 replies
    • 2.4k views
    • 
    • -sheila mooney
    • March 17, 2006

23. Easter Menus 1 2 3 4 11

    By Kim Shook, March 16, 2006
    • 257 replies
    • 56.5k views
    • 
    • Paul Bacino
    • April 23, 2019

24. Making Nut Butters

    By ulterior epicure, March 16, 2006
    • 22 replies
    • 6.3k views
    • 
    • paulraphael
    • February 25

25. Favorite oils for salads?

    By Collins, March 16, 2006
    • 14 replies
    • 2.2k views
    • 
    • Jaymes
    • March 17, 2006