Cooking

9,586 topics in this forum

1. Intense dislike for specific herbs/spices? 1 2 3

   By Matonski, February 8, 2005
   • 51 replies
   • 19.4k views
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   • Smithy
   • February 10, 2005

2. More efficient blanching?

   By Shalmanese, February 8, 2005
   • 12 replies
   • 2.6k views
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   • ChefSwartz
   • February 10, 2005

3. Advanced Garde Manger Class 1 2

   By Tonyy13, January 27, 2005
   • 29 replies
   • 5k views
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   • racheld
   • February 9, 2005

4. Caul Fat

   By zeitoun, February 8, 2005
   • 8 replies
   • 3.6k views
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   • chef koo
   • February 9, 2005

5. Chicken Scarpariello

   By coughy, February 7, 2005
   • 5 replies
   • 2.7k views
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   • winesonoma
   • February 9, 2005

6. dried shitakes..texture??

   By Kim WB, October 9, 2001
   • 6 replies
   • 2k views
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   • fifi
   • February 9, 2005

7. Newbie cook stuck in a rut

   By Afterburner, February 8, 2005
   • 7 replies
   • 1.9k views
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   • Smithy
   • February 8, 2005

8. Best Recipes from Cookbooks or Labels

   By Chris Amirault, February 8, 2005
   • 7 replies
   • 1.9k views
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   • lcdm
   • February 8, 2005

9. Why are my salads bitter?

   By Matonski, February 4, 2005
   • 9 replies
   • 15.6k views
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   • Matonski
   • February 8, 2005

10. Keeping a braise from drying out overnight 1 2

    By Anna N, January 7, 2005
    • 48 replies
    • 8.1k views
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    • fifi
    • February 5, 2005

11. Gorgonzola: not a Jim Henson Muppet character 1 2

    By Gifted Gourmet, February 3, 2005
    • 27 replies
    • 3.5k views
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    • oraklet
    • February 5, 2005

12. The Magic of Bouillon

    By SobaAddict70, February 18, 2004
    • 7 replies
    • 3.1k views
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    • ludja
    • February 4, 2005

13. What to pair with seared ahi?

    By jgarner53, February 4, 2005
    • 9 replies
    • 2.1k views
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    • jgarner53
    • February 4, 2005

14. San Marzano canned tomatoes

    By Berlinsbreads, January 21, 2005
    • 13 replies
    • 9k views
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    • albiston
    • February 4, 2005

15. Tobacco

    By FaustianBargain, January 30, 2005
    • 22 replies
    • 3.7k views
    • 
    • andiesenji
    • February 3, 2005

16. Cipollini Onions

    By vengroff, January 3, 2003
    • 16 replies
    • 3.1k views
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    • Tess
    • February 2, 2005

17. Clay pot pork 1 2

    By fifi, January 10, 2004
    • 35 replies
    • 5.1k views
    • 
    • Transparent
    • February 1, 2005

18. Measuring Salad Greens

    By Matonski, January 29, 2005
    • 5 replies
    • 11.2k views
    • 
    • Wolfert
    • February 1, 2005

19. Using sea-water in cooking

    By Shalmanese, January 29, 2005
    • 18 replies
    • 9.7k views
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    • Sam Salmon
    • February 1, 2005

20. Microwaves 1 2 3

    By M. Lucia, January 25, 2005
    • 54 replies
    • 7.7k views
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    • Shelley G.
    • January 31, 2005

21. How big is it?

    By Fat Guy, January 31, 2005
    • 5 replies
    • 1.7k views
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    • beccaboo
    • January 31, 2005

22. Cordon Bleu Cooking Course

    By robyn, January 5, 2005
    • 16 replies
    • 2.2k views
    • 
    • robyn
    • January 31, 2005

23. Avocado pits...

    By Berlinsbreads, January 29, 2005
    • 8 replies
    • 1.9k views
    • 
    • andiesenji
    • January 30, 2005

24. When you braise 1 2

    By pam claughton, January 26, 2005
    • 25 replies
    • 3.6k views
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    • CtznCane
    • January 28, 2005

25. What is a "pig's squeal"

    By chefzadi, January 27, 2005
    • 20 replies
    • 21.4k views
    • 
    • NeroW
    • January 28, 2005