Cooking

9,585 topics in this forum

1. What are the basic recipes that you use

   By tafkap4d, February 19, 2007
   • 6 replies
   • 2.6k views
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   • dividend
   • February 20, 2007

2. Buxom Cluckers

   By Shel_B, January 28, 2013
   • 14 replies
   • 2.6k views
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   • huiray
   • January 31, 2013

3. Soft shell lobster- can I "bisque it"?

   By Sony, October 11, 2007
   • 4 replies
   • 2.6k views
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   • Sony
   • October 12, 2007

4. foil pack cooking

   By iain, September 7, 2004
   • 13 replies
   • 2.6k views
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   • PattyO
   • September 8, 2004

5. Hmmm... What to Make

   By Chris Amirault, December 2, 2004
   • 16 replies
   • 2.6k views
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   • suzilightning
   • December 8, 2004

6. confit jelly

   By James Satriano, December 5, 2006
   • 7 replies
   • 2.6k views
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   • Kerry Beal
   • December 6, 2006

7. Shrimp with Bacon, Chilis and Mint

   By LoveToEatATL, October 4, 2007   

   • Charcuterie
   • 6 replies
   • 2.6k views
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   • LoveToEatATL
   • October 5, 2007

8. Ten pounds of quick oats...help!?

   By dtremit, June 4, 2021
   • 16 replies
   • 2.6k views
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   • Nancy in Pátzcuaro
   • June 9, 2021

9. Gotta Know: EVOO?

   By Bashful3, February 25, 2003
   • 15 replies
   • 2.6k views
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   • Bashful3
   • February 26, 2003

10. Red wine in marinade and tough meat

    By highchef, July 3, 2011
    • 4 replies
    • 2.6k views
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    • highchef
    • July 3, 2011

11. What to Do with Watercress

    By peppyre, September 9, 2004
    • 11 replies
    • 2.6k views
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    • peppyre
    • September 14, 2004

12. Drowning in Amberjack and Wahoo

    By NewYorkTexan, July 1, 2002
    • 6 replies
    • 2.6k views
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    • Liza
    • July 2, 2002

13. How much gelatin in stock?

    By paulraphael, April 29, 2014
    • 10 replies
    • 2.6k views
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    • paulraphael
    • May 1, 2014

14. Dispensing fine salt

    By TdeV, February 12, 2017
    • 14 replies
    • 2.6k views
    • 
    • blue_dolphin
    • February 14, 2017

15. Tonkatsu Sauce Recipes or Commercial Sauces

    By Paul Bacino, July 17, 2014
    • 5 replies
    • 2.6k views
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    • Kim Shook
    • July 18, 2014

16. [Modernist Cuisine] Olive Oil Gummy Worms (4•147 and 6•105)

    By Modernist Cuisine Daniel , August 15, 2011
    • 1 reply
    • 2.6k views
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    • Judy Wilson
    • October 28, 2011

17. "Reverse engineering" restaurant dishes

    By JAZ, July 4, 2009
    • 9 replies
    • 2.6k views
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    • AVFOOL
    • July 6, 2009

18. Sous Chef/Chef de Cuisine/Line Cook Recognition

    By inventolux, August 22, 2003
    • 10 replies
    • 2.6k views
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    • MatthewB
    • August 22, 2003

19. Can a chef give me some ideas for Turkey Skin?

    By jaymer, October 7, 2008
    • 11 replies
    • 2.6k views
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    • Peter the eater
    • October 10, 2008

20. Making Oatmeal

    By Shel_B, November 24, 2009
    • 8 replies
    • 2.6k views
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    • Shel_B
    • December 1, 2009

21. Inspiration? Low fat low fiber?

    By quiet1, February 6, 2017
    • 16 replies
    • 2.6k views
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    • paulraphael
    • February 8, 2017

22. Rib Trouble...

    By pjackso, August 4, 2005
    • 9 replies
    • 2.6k views
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    • lancastermike
    • August 8, 2005

23. DIY smoking rig

    By HowardLi, January 14, 2013
    • 8 replies
    • 2.6k views
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    • HowardLi
    • January 16, 2013

24. Spoilage?

    By ylm23, December 30, 2005
    • 16 replies
    • 2.6k views
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    • ylm23
    • January 3, 2006

25. Tuna Confit

    By Abra, September 6, 2005
    • 9 replies
    • 2.6k views
    • 
    • Abra
    • September 7, 2005