Cooking

9,603 topics in this forum

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

   By M3brewboy, March 17, 2005
   • 36 replies
   • 14.9k views
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   • JAZ
   • April 10, 2005

2. Leftover Cornbread 1 2

   By Berlinsbreads, March 17, 2005
   • 28 replies
   • 39.6k views
   • 
   • Jaymes
   • April 7, 2018

3. making stock with a shuttle chef

   By origamicrane, March 17, 2005
   • 11 replies
   • 5k views
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   • RonC
   • March 19, 2005

4. Sauted Vegetables

   By johnjohn, March 16, 2005
   • 10 replies
   • 1.9k views
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   • johnjohn
   • March 20, 2005

5. Savory Tarts

   By sadistick, March 15, 2005
   • 22 replies
   • 4.6k views
   • 
   • cteavin
   • June 15, 2021

6. Curing and preserving meats 1 2 3

   By CHARCUTIER, March 15, 2005
   • 56 replies
   • 11.3k views
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   • coquus
   • December 12, 2005

7. Green Mangoes 1 2 3

   By FaustianBargain, March 15, 2005
   • 58 replies
   • 15.8k views
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   • SLB
   • June 14, 2020

8. Oh, go soak a nut!

   By misstenacity, March 14, 2005
   • 9 replies
   • 2.7k views
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   • touaregsand
   • March 16, 2005

9. Children's Dinners

   By yunnermeier, March 14, 2005
   • 11 replies
   • 3.2k views
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   • fou de Bassan
   • March 15, 2005

10. I Love Kebabs

    By ScooterQ, March 13, 2005
    • 22 replies
    • 8.4k views
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    • Chris P
    • March 24, 2006

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

    By Chris Amirault, March 13, 2005   

    • Cookoff
    • 576 replies
    • 178.7k views
    • 
    • IndyRob
    • June 7, 2020

12. Got me some veal cheeks!

    By carswell, March 13, 2005
    • 16 replies
    • 3.5k views
    • 
    • ElsieD
    • May 29, 2019

13. English Peas

    By daniellewiley, March 12, 2005
    • 5 replies
    • 2.5k views
    • 
    • daniellewiley
    • March 13, 2005

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

    By SWISS_CHEF, March 12, 2005
    • 28 replies
    • 7.7k views
    • 
    • JoNorvelleWalker
    • June 17, 2017

15. What's your favorite ham glaze?

    By sheetz, March 10, 2005
    • 15 replies
    • 3.1k views
    • 
    • reverendtmac
    • March 14, 2005

16. Spring Fever!

    By amccomb, March 10, 2005
    • 15 replies
    • 2.3k views
    • 
    • patti
    • March 11, 2005

17. Prawn crackers 1 2

    By jackal10, March 9, 2005
    • 34 replies
    • 27.3k views
    • 
    • Okanagancook
    • February 13, 2016

18. Easter Brunch 1 2 3

    By viva, March 9, 2005
    • 54 replies
    • 9.3k views
    • 
    • petite tête de chou
    • March 30, 2005

19. Sausage Making 1 2 3 4 7

    By Neal J. Brown, March 9, 2005   

    • Charcuterie
    • 174 replies
    • 37k views
    • 
    • Senior Sea Kayaker
    • December 31, 2022

20. Seeking source

    By PaulaJK, March 9, 2005
    • 5 replies
    • 1.4k views
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    • AK@Spicehouse
    • March 9, 2005

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

    By bookluvingbabe, March 8, 2005
    • 9 replies
    • 4.4k views
    • 
    • rgruby
    • March 9, 2005

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

    By schneich, March 8, 2005
    • 27 replies
    • 13.2k views
    • 
    • schneich
    • March 19, 2005

23. The Griddler

    By robyn, March 7, 2005
    • 22 replies
    • 3.9k views
    • 
    • robyn
    • March 25, 2005

24. Prawns, prawns and more prawns

    By switch, March 7, 2005
    • 21 replies
    • 2.7k views
    • 
    • rooftop1000
    • March 9, 2005

25. Carrots from the garden

    By NickV, March 5, 2005
    • 20 replies
    • 3.5k views
    • 
    • jean_howard
    • January 4, 2016