Cooking

9,561 topics in this forum

1. Essential utensils for traveling

   By Tuber magnatum, March 29, 2005
   • 9 replies
   • 2k views
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   • Sthitch
   • March 30, 2005

2. Easter Brunch 1 2 3

   By viva, March 9, 2005
   • 54 replies
   • 7.6k views
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   • petite tête de chou
   • March 30, 2005

3. Dinner disasters

   By SobaAddict70, March 28, 2005
   • 24 replies
   • 2.3k views
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   • markk
   • March 29, 2005

4. Papillote

   By Comfort Me, March 2, 2005
   • 16 replies
   • 1.5k views
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   • chromedome
   • March 29, 2005

5. what to do with a mix of cream & chicken juices?

   By Eden, March 26, 2005
   • 15 replies
   • 1.7k views
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   • sandra
   • March 28, 2005

6. Some stock questions 1 2 3

   By rascal, February 11, 2005
   • 66 replies
   • 5.6k views
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   • edsel
   • March 27, 2005

7. can you freeze fresh herbs?

   By fierydrunk, March 25, 2005
   • 8 replies
   • 1.7k views
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   • Shalmanese
   • March 26, 2005

8. The Griddler

   By robyn, March 7, 2005
   • 22 replies
   • 3.3k views
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   • robyn
   • March 25, 2005

9. Origin and Particulars of shrimp and grits?

   By ChefSwartz, February 15, 2005
   • 19 replies
   • 10.1k views
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   • robyn
   • March 25, 2005

10. Making salame/chorizo in hot, humid environments

    By endless autumn, March 18, 2005   

    • Charcuterie
    • 9 replies
    • 4.3k views
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    • CHARCUTIER
    • March 24, 2005

11. Non-Kosher Passover Meal for 25

    By AK@Spicehouse, March 23, 2005
    • 5 replies
    • 1.2k views
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    • mizducky
    • March 24, 2005

12. ISO boneless center-cut pork loin recipes

    By hazardnc, March 21, 2005
    • 19 replies
    • 4.7k views
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    • Richard Kilgore
    • March 22, 2005

13. 15 bucks and a table of six

    By kellytree, March 18, 2005
    • 8 replies
    • 1.8k views
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    • kellytree
    • March 21, 2005

14. Who's needs a kitchen?

    By Tim Z, March 19, 2005
    • 9 replies
    • 1.6k views
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    • Tim Z
    • March 20, 2005

15. Sauted Vegetables

    By johnjohn, March 16, 2005
    • 10 replies
    • 1.6k views
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    • johnjohn
    • March 20, 2005

16. Safety When Canning and Making Preserves

    By southern girl, August 11, 2002
    • 17 replies
    • 3.8k views
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    • andiesenji
    • March 19, 2005

17. making stock with a shuttle chef

    By origamicrane, March 17, 2005
    • 11 replies
    • 4.2k views
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    • RonC
    • March 19, 2005

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

    By schneich, March 8, 2005
    • 27 replies
    • 12.4k views
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    • schneich
    • March 19, 2005

19. Pickling leeks

    By FaustianBargain, March 18, 2005
    • 11 replies
    • 2.3k views
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    • FaustianBargain
    • March 19, 2005

20. Salt-encrusted prime rib roast

    By andiesenji, August 3, 2004
    • 13 replies
    • 7.4k views
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    • andiesenji
    • March 19, 2005

21. chicken in a salt crust.

    By FaustianBargain, March 3, 2005
    • 10 replies
    • 2.5k views
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    • bleudauvergne
    • March 17, 2005

22. Potatoes 1 2 3

    By Varmint, October 27, 2003
    • 69 replies
    • 8.8k views
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    • NealH
    • March 17, 2005

23. from the pot to the fridge?

    By Brewery, February 24, 2005
    • 20 replies
    • 2.7k views
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    • mikeycook
    • March 16, 2005

24. Oh, go soak a nut!

    By misstenacity, March 14, 2005
    • 9 replies
    • 2k views
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    • touaregsand
    • March 16, 2005

25. buffalo wing sauce help 1 2

    By maui420, February 7, 2005
    • 36 replies
    • 14.1k views
    • 
    • maui420
    • March 16, 2005