Cooking

9,584 topics in this forum

1. Newbie cook stuck in a rut

   By Afterburner, February 8, 2005
   • 7 replies
   • 2.3k views
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   • Smithy
   • February 8, 2005

2. Best Recipes from Cookbooks or Labels

   By Chris Amirault, February 8, 2005
   • 7 replies
   • 2.2k views
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   • lcdm
   • February 8, 2005

3. Why are my salads bitter?

   By Matonski, February 4, 2005
   • 9 replies
   • 16.5k views
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   • Matonski
   • February 8, 2005

4. Keeping a braise from drying out overnight 1 2

   By Anna N, January 7, 2005
   • 48 replies
   • 10k views
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   • fifi
   • February 5, 2005

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

   By Gifted Gourmet, February 3, 2005
   • 27 replies
   • 4.3k views
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   • oraklet
   • February 5, 2005

6. The Magic of Bouillon

   By SobaAddict70, February 18, 2004
   • 7 replies
   • 3.5k views
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   • ludja
   • February 4, 2005

7. What to pair with seared ahi?

   By jgarner53, February 4, 2005
   • 9 replies
   • 2.4k views
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   • jgarner53
   • February 4, 2005

8. San Marzano canned tomatoes

   By Berlinsbreads, January 21, 2005
   • 13 replies
   • 9.7k views
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   • albiston
   • February 4, 2005

9. Tobacco

   By FaustianBargain, January 30, 2005
   • 22 replies
   • 4.4k views
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   • andiesenji
   • February 3, 2005

10. Cipollini Onions

    By vengroff, January 3, 2003
    • 16 replies
    • 3.7k views
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    • Tess
    • February 2, 2005

11. Clay pot pork 1 2

    By fifi, January 10, 2004
    • 35 replies
    • 6.1k views
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    • Transparent
    • February 1, 2005

12. Measuring Salad Greens

    By Matonski, January 29, 2005
    • 5 replies
    • 13.1k views
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    • Wolfert
    • February 1, 2005

13. Using sea-water in cooking

    By Shalmanese, January 29, 2005
    • 18 replies
    • 11.3k views
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    • Sam Salmon
    • February 1, 2005

14. Microwaves 1 2 3

    By M. Lucia, January 25, 2005
    • 54 replies
    • 9.1k views
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    • Shelley G.
    • January 31, 2005

15. How big is it?

    By Fat Guy, January 31, 2005
    • 5 replies
    • 2k views
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    • beccaboo
    • January 31, 2005

16. Cordon Bleu Cooking Course

    By robyn, January 5, 2005
    • 16 replies
    • 2.7k views
    • 
    • robyn
    • January 31, 2005

17. Avocado pits...

    By Berlinsbreads, January 29, 2005
    • 8 replies
    • 2.4k views
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    • andiesenji
    • January 30, 2005

18. What is a "pig's squeal"

    By chefzadi, January 27, 2005
    • 20 replies
    • 25.6k views
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    • NeroW
    • January 28, 2005

19. Vegetable stock

    By anchita, January 27, 2005
    • 10 replies
    • 2.5k views
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    • helenas
    • January 28, 2005

20. Fat-Free Munchies

    By MelissaH, January 23, 2005
    • 7 replies
    • 1.8k views
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    • NulloModo
    • January 27, 2005

21. The hot dog I made for myself today 1 2

    By Fat Guy, March 7, 2002
    • 39 replies
    • 6.5k views
    • 
    • fifi
    • January 27, 2005

22. Boudin noir

    By Luckylies, January 8, 2005
    • 12 replies
    • 2.4k views
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    • Luckylies
    • January 27, 2005

23. Searing Meat

    By Matonski, January 26, 2005
    • 5 replies
    • 1.5k views
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    • Luckylies
    • January 26, 2005

24. Technique: pressed fried poultry skin

    By Dave the Cook, November 28, 2004
    • 9 replies
    • 4.4k views
    • 
    • Gastro888
    • January 26, 2005

25. What's the Diff?

    By RKHessel, January 22, 2005
    • 6 replies
    • 3.3k views
    • 
    • JohnStewart
    • January 26, 2005