Cooking

9,590 topics in this forum

1. Favorite ways to cook swiss chard?

   By cacao, April 1, 2005
   • 8 replies
   • 2.6k views
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   • eje
   • April 3, 2005

2. wild boar

   By jgmenzel, April 2, 2005
   • 5 replies
   • 1.8k views
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   • Adam Balic
   • April 2, 2005

3. Dry rub and smoked meat

   By snowangel, April 1, 2005
   • 15 replies
   • 3.1k views
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   • Dana
   • April 2, 2005

4. Crepes

   By rgruby, March 22, 2005
   • 23 replies
   • 5.2k views
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   • BCinBC
   • April 1, 2005

5. Poaching meat

   By FaustianBargain, March 31, 2005
   • 8 replies
   • 3.2k views
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   • k43
   • April 1, 2005

6. Roasting a whole pig

   By chuck, March 30, 2005
   • 8 replies
   • 3.1k views
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   • Mabelline
   • March 30, 2005

7. Essential utensils for traveling

   By Tuber magnatum, March 29, 2005
   • 9 replies
   • 2.5k views
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   • Sthitch
   • March 30, 2005

8. Easter Brunch 1 2 3

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

9. Dinner disasters

   By SobaAddict70, March 28, 2005
   • 24 replies
   • 3.3k views
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   • markk
   • March 29, 2005

10. Papillote

    By Comfort Me, March 2, 2005
    • 16 replies
    • 2.4k views
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    • chromedome
    • March 29, 2005

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

    By Eden, March 26, 2005
    • 15 replies
    • 2.3k views
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    • sandra
    • March 28, 2005

12. Some stock questions 1 2 3

    By rascal, February 11, 2005
    • 66 replies
    • 8.1k views
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    • edsel
    • March 27, 2005

13. can you freeze fresh herbs?

    By fierydrunk, March 25, 2005
    • 8 replies
    • 2.6k views
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    • Shalmanese
    • March 26, 2005

14. The Griddler

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

15. Origin and Particulars of shrimp and grits?

    By ChefSwartz, February 15, 2005
    • 19 replies
    • 11.8k views
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    • robyn
    • March 25, 2005

16. Making salame/chorizo in hot, humid environments

    By endless autumn, March 18, 2005   

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

17. Non-Kosher Passover Meal for 25

    By AK@Spicehouse, March 23, 2005
    • 5 replies
    • 1.6k views
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    • mizducky
    • March 24, 2005

18. ISO boneless center-cut pork loin recipes

    By hazardnc, March 21, 2005
    • 19 replies
    • 6.2k views
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    • Richard Kilgore
    • March 22, 2005

19. 15 bucks and a table of six

    By kellytree, March 18, 2005
    • 8 replies
    • 2.3k views
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    • kellytree
    • March 21, 2005

20. Who's needs a kitchen?

    By Tim Z, March 19, 2005
    • 9 replies
    • 2.3k views
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    • Tim Z
    • March 20, 2005

21. Sauted Vegetables

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

22. Safety When Canning and Making Preserves

    By southern girl, August 11, 2002
    • 17 replies
    • 4.7k views
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    • andiesenji
    • March 19, 2005

23. making stock with a shuttle chef

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

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

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

25. Pickling leeks

    By FaustianBargain, March 18, 2005
    • 11 replies
    • 3k views
    • 
    • FaustianBargain
    • March 19, 2005