Cooking

9,590 topics in this forum

1. Making salame/chorizo in hot, humid environments

   By endless autumn, March 18, 2005   

   • Charcuterie
   • 9 replies
   • 5.8k views
   • 
   • CHARCUTIER
   • March 24, 2005

2. Need a substitution for pernod, anise or 5 spice 1 2

   By M3brewboy, March 17, 2005
   • 36 replies
   • 16.3k views
   • 
   • JAZ
   • April 10, 2005

3. Leftover Cornbread 1 2

   By Berlinsbreads, March 17, 2005
   • 28 replies
   • 41.1k views
   • 
   • Jaymes
   • April 7, 2018

4. making stock with a shuttle chef

   By origamicrane, March 17, 2005
   • 11 replies
   • 5.7k views
   • 
   • RonC
   • March 19, 2005

5. Sauted Vegetables

   By johnjohn, March 16, 2005
   • 10 replies
   • 2.2k views
   • 
   • johnjohn
   • March 20, 2005

6. Savory Tarts

   By sadistick, March 15, 2005
   • 22 replies
   • 5.3k views
   • 
   • cteavin
   • June 15, 2021

7. Curing and preserving meats 1 2 3

   By CHARCUTIER, March 15, 2005
   • 56 replies
   • 12.3k views
   • 
   • coquus
   • December 12, 2005

8. Green Mangoes 1 2 3

   By FaustianBargain, March 15, 2005
   • 58 replies
   • 17.7k views
   • 
   • SLB
   • June 14, 2020

9. Oh, go soak a nut!

   By misstenacity, March 14, 2005
   • 9 replies
   • 3k views
   • 
   • touaregsand
   • March 16, 2005

10. Children's Dinners

    By yunnermeier, March 14, 2005
    • 11 replies
    • 3.6k views
    • 
    • fou de Bassan
    • March 15, 2005

11. I Love Kebabs

    By ScooterQ, March 13, 2005
    • 22 replies
    • 9k views
    • 
    • Chris P
    • March 24, 2006

12. Fried Chicken: Cook-Off 5 1 2 3 4 24

    By Chris Amirault, March 13, 2005   

    • Cookoff
    • 576 replies
    • 191.1k views
    • 
    • IndyRob
    • June 7, 2020

13. Got me some veal cheeks!

    By carswell, March 13, 2005
    • 16 replies
    • 4k views
    • 
    • ElsieD
    • May 29, 2019

14. English Peas

    By daniellewiley, March 12, 2005
    • 5 replies
    • 2.8k views
    • 
    • daniellewiley
    • March 13, 2005

15. What's your favorite reduction sauce? 1 2

    By SWISS_CHEF, March 12, 2005
    • 28 replies
    • 8.8k views
    • 
    • JoNorvelleWalker
    • June 17, 2017

16. What's your favorite ham glaze?

    By sheetz, March 10, 2005
    • 15 replies
    • 3.6k views
    • 
    • reverendtmac
    • March 14, 2005

17. Spring Fever!

    By amccomb, March 10, 2005
    • 15 replies
    • 2.6k views
    • 
    • patti
    • March 11, 2005

18. Prawn crackers 1 2

    By jackal10, March 9, 2005
    • 34 replies
    • 29.1k views
    • 
    • Okanagancook
    • February 13, 2016

19. Easter Brunch 1 2 3

    By viva, March 9, 2005
    • 54 replies
    • 10.6k views
    • 
    • petite tête de chou
    • March 30, 2005

20. Sausage Making 1 2 3 4 7

    By Neal J. Brown, March 9, 2005   

    • Charcuterie
    • 174 replies
    • 41.2k views
    • 
    • Senior Sea Kayaker
    • December 31, 2022

21. Seeking source

    By PaulaJK, March 9, 2005
    • 5 replies
    • 1.5k views
    • 
    • AK@Spicehouse
    • March 9, 2005

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

    By bookluvingbabe, March 8, 2005
    • 9 replies
    • 5k views
    • 
    • rgruby
    • March 9, 2005

23. Chef has discovered an enzyme - The Sequel 1 2

    By schneich, March 8, 2005
    • 27 replies
    • 13.9k views
    • 
    • schneich
    • March 19, 2005

24. The Griddler

    By robyn, March 7, 2005
    • 22 replies
    • 4.4k views
    • 
    • robyn
    • March 25, 2005

25. Prawns, prawns and more prawns

    By switch, March 7, 2005
    • 21 replies
    • 3.3k views
    • 
    • rooftop1000
    • March 9, 2005