Cooking

9,586 topics in this forum

1. Pomegranate Juice

   By frogprincess, December 16, 2005
   • 18 replies
   • 5.3k views
   • 
   • andrestorrubia
   • September 9, 2011

2. Fake Meats

   By alamut, December 16, 2005
   • 14 replies
   • 2.6k views
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   • nacho
   • December 19, 2005

3. Cold starters

   By Hallie, December 16, 2005
   • 9 replies
   • 1.8k views
   • 
   • Hallie
   • December 16, 2005

4. Foie Gras Entier/Whole Foie Gras 1 2

   By offcentre, December 16, 2005
   • 35 replies
   • 8.3k views
   • 
   • ChefJohnny
   • November 25, 2006

5. Bacalao

   By Daniel, December 15, 2005
   • 24 replies
   • 4.6k views
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   • Tussius
   • February 27, 2009

6. Cold smoked salmon (aka "lox")

   By Luckylies, December 15, 2005
   • 16 replies
   • 4.5k views
   • 
   • alexthecook
   • November 1, 2006

7. Glaze for Baked Ham 1 2

   By orangeblossom, December 15, 2005
   • 30 replies
   • 7.7k views
   • 
   • rotuts
   • March 4, 2024

8. What to serve at our wedding

   By alamut, December 14, 2005
   • 19 replies
   • 4.1k views
   • 
   • rooftop1000
   • December 16, 2005

9. What to do with leftover chicken

   By jgm, December 14, 2005
   • 15 replies
   • 4.1k views
   • 
   • maggiethecat
   • December 15, 2005

10. Cooking Matsutake Mushrooms

    By Chris Amirault, December 14, 2005
    • 10 replies
    • 3.5k views
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    • Ken
    • December 16, 2005

11. Oil Separation in Gumbos, Curries 1 2

    By Chris Amirault, December 13, 2005
    • 25 replies
    • 10.9k views
    • 
    • snowangel
    • December 18, 2005

12. 3 a.m. party grub 1 2 3 4 6

    By chappie, December 12, 2005
    • 126 replies
    • 31.7k views
    • 
    • Lilija
    • April 16, 2009

13. Left over pork roast

    By jackal10, December 12, 2005
    • 18 replies
    • 2.3k views
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    • mrsadm
    • December 13, 2005

14. A no-drippings sauce/gravy for roast pork

    By Timmaay, December 11, 2005
    • 9 replies
    • 5.6k views
    • 
    • Timmaay
    • December 13, 2005

15. Why is my roast beef always tough? 1 2 3

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 117.8k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

16. Professor Shalmanese's 2 week cooking school 1 2

    By Shalmanese, December 10, 2005
    • 37 replies
    • 9.4k views
    • 
    • Rebecca263
    • January 4, 2006

17. Fish and Chips

    By jayt90, December 9, 2005
    • 12 replies
    • 2.3k views
    • 
    • loiosh
    • December 13, 2005

18. brie fritters

    By Marlene, December 9, 2005
    • 12 replies
    • 3.8k views
    • 
    • Marlene
    • December 28, 2005

19. Liver Pate Vs. Chopped Liver

    By ditsydine, December 9, 2005
    • 17 replies
    • 15k views
    • 
    • bloviatrix
    • December 23, 2005

20. Potluck sounding board 1 2

    By jsolomon, December 8, 2005
    • 27 replies
    • 5.1k views
    • 
    • astartenyny
    • April 3, 2007

21. Scotch Bonnet vs Habanero

    By bobmac, December 6, 2005
    • 17 replies
    • 11.1k views
    • 
    • theabroma
    • December 8, 2005

22. Dinner Party: Planning Issues

    By AlexP, December 6, 2005
    • 13 replies
    • 3.1k views
    • 
    • AlexP
    • December 20, 2005

23. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 1) 1 2 3 4 24

    By FoodMan, December 6, 2005
    • 599 replies
    • 594.9k views
    • 
    • Pontormo
    • April 4, 2006

24. poached eggs

    By deensiebat, December 5, 2005
    • 9 replies
    • 12k views
    • 
    • rooftop1000
    • December 7, 2005

25. Soup-only cookbook?

    By Lori Epstein, December 5, 2005
    • 17 replies
    • 2.5k views
    • 
    • Sam Iam
    • December 6, 2005