Cooking

9,579 topics in this forum

1. Origin and Particulars of shrimp and grits?

   By ChefSwartz, February 15, 2005
   • 19 replies
   • 11.3k views
   • 
   • robyn
   • March 25, 2005

2. Making salame/chorizo in hot, humid environments

   By endless autumn, March 18, 2005   

   • Charcuterie
   • 9 replies
   • 5.3k views
   • 
   • CHARCUTIER
   • March 24, 2005

3. Non-Kosher Passover Meal for 25

   By AK@Spicehouse, March 23, 2005
   • 5 replies
   • 1.5k views
   • 
   • mizducky
   • March 24, 2005

4. ISO boneless center-cut pork loin recipes

   By hazardnc, March 21, 2005
   • 19 replies
   • 5.7k views
   • 
   • Richard Kilgore
   • March 22, 2005

5. 15 bucks and a table of six

   By kellytree, March 18, 2005
   • 8 replies
   • 2.2k views
   • 
   • kellytree
   • March 21, 2005

6. Who's needs a kitchen?

   By Tim Z, March 19, 2005
   • 9 replies
   • 2.1k views
   • 
   • Tim Z
   • March 20, 2005

7. Sauted Vegetables

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

8. Safety When Canning and Making Preserves

   By southern girl, August 11, 2002
   • 17 replies
   • 4.4k views
   • 
   • andiesenji
   • March 19, 2005

9. making stock with a shuttle chef

   By origamicrane, March 17, 2005
   • 11 replies
   • 5.2k views
   • 
   • RonC
   • March 19, 2005

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

    By schneich, March 8, 2005
    • 27 replies
    • 13.4k views
    • 
    • schneich
    • March 19, 2005

11. Pickling leeks

    By FaustianBargain, March 18, 2005
    • 11 replies
    • 2.8k views
    • 
    • FaustianBargain
    • March 19, 2005

12. Salt-encrusted prime rib roast

    By andiesenji, August 3, 2004
    • 13 replies
    • 8.7k views
    • 
    • andiesenji
    • March 19, 2005

13. chicken in a salt crust.

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

14. Potatoes 1 2 3

    By Varmint, October 27, 2003
    • 69 replies
    • 10.8k views
    • 
    • NealH
    • March 17, 2005

15. from the pot to the fridge?

    By Brewery, February 24, 2005
    • 20 replies
    • 4.6k views
    • 
    • mikeycook
    • March 16, 2005

16. Oh, go soak a nut!

    By misstenacity, March 14, 2005
    • 9 replies
    • 2.8k views
    • 
    • touaregsand
    • March 16, 2005

17. buffalo wing sauce help 1 2

    By maui420, February 7, 2005
    • 36 replies
    • 16.1k views
    • 
    • maui420
    • March 16, 2005

18. Children's Dinners

    By yunnermeier, March 14, 2005
    • 11 replies
    • 3.3k views
    • 
    • fou de Bassan
    • March 15, 2005

19. Kugels 1 2

    By Pam R, February 7, 2005
    • 27 replies
    • 5.3k views
    • 
    • Pam R
    • March 15, 2005

20. What's your favorite ham glaze?

    By sheetz, March 10, 2005
    • 15 replies
    • 3.3k views
    • 
    • reverendtmac
    • March 14, 2005

21. English Peas

    By daniellewiley, March 12, 2005
    • 5 replies
    • 2.6k views
    • 
    • daniellewiley
    • March 13, 2005

22. Spring Fever!

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

23. What are your favorite uses for duck confit?

    By Abra, February 19, 2005
    • 22 replies
    • 13.3k views
    • 
    • Lowblow
    • March 10, 2005

24. Seeking source

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

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

    By bookluvingbabe, March 8, 2005
    • 9 replies
    • 4.6k views
    • 
    • rgruby
    • March 9, 2005