Cooking

9,601 topics in this forum

1. Boudin noir

   By Luckylies, January 8, 2005
   • 12 replies
   • 2.2k views
   • 
   • Luckylies
   • January 27, 2005

2. Searing Meat

   By Matonski, January 26, 2005
   • 5 replies
   • 1.4k views
   • 
   • Luckylies
   • January 26, 2005

3. Technique: pressed fried poultry skin

   By Dave the Cook, November 28, 2004
   • 9 replies
   • 4.1k views
   • 
   • Gastro888
   • January 26, 2005

4. What's the Diff?

   By RKHessel, January 22, 2005
   • 6 replies
   • 3.2k views
   • 
   • JohnStewart
   • January 26, 2005

5. Butchering Jones

   By Chris Amirault, January 24, 2005
   • 13 replies
   • 4k views
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   • FaustianBargain
   • January 25, 2005

6. Pate a Choux

   By LNorman, January 21, 2005
   • 12 replies
   • 2.8k views
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   • chefzadi
   • January 25, 2005

7. Kaffir Lime Leaves 1 2

   By docsconz, January 15, 2005
   • 33 replies
   • 9.8k views
   • 
   • Chef Metcalf
   • January 25, 2005

8. Science of braising

   By Shalmanese, January 20, 2005
   • 23 replies
   • 7.4k views
   • 
   • nathanm
   • January 25, 2005

9. Potato Madeleines 1 2

   By maggiethecat, January 16, 2003
   • 35 replies
   • 9.9k views
   • 
   • halloweencat
   • January 25, 2005

10. Disaster! Can this be saved?

    By pam claughton, January 24, 2005
    • 11 replies
    • 2.1k views
    • 
    • irodguy
    • January 25, 2005

11. Chlorophyll

    By Mnehrling, January 18, 2005
    • 7 replies
    • 2.2k views
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    • Wolfert
    • January 25, 2005

12. Duck fat, garlic, rosemary?

    By binkyboots, January 20, 2005
    • 10 replies
    • 2.1k views
    • 
    • binkyboots
    • January 24, 2005

13. black strawberries?

    By halloweencat, January 24, 2005
    • 5 replies
    • 1.6k views
    • 
    • halloweencat
    • January 24, 2005

14. How to well-marinate Chicken

    By mjamonica, January 21, 2005
    • 5 replies
    • 1.4k views
    • 
    • Shalmanese
    • January 22, 2005

15. Ameteur Avant Garde

    By PurpleDingo99, January 20, 2005
    • 5 replies
    • 1.9k views
    • 
    • RETREVR
    • January 22, 2005

16. What's in this soup?

    By jgm, December 30, 2004
    • 13 replies
    • 2k views
    • 
    • jgm
    • January 21, 2005

17. Half a Duck all the Fat

    By Daniel, January 19, 2005
    • 10 replies
    • 2k views
    • 
    • Daniel
    • January 20, 2005

18. Wine in a braise

    By ned, January 17, 2005
    • 9 replies
    • 2.1k views
    • 
    • RETREVR
    • January 20, 2005

19. chicken vs white veal stock

    By zeitoun, January 18, 2005
    • 8 replies
    • 3.1k views
    • 
    • chefzadi
    • January 19, 2005

20. Help! My new house has a lemon tree!

    By estherschindler, January 19, 2005
    • 10 replies
    • 1.8k views
    • 
    • Jaymes
    • January 19, 2005

21. Slow Roasting a Suckling Pig

    By D.W., January 17, 2005
    • 6 replies
    • 1.9k views
    • 
    • Luckylies
    • January 19, 2005

22. Split peas

    By jsolomon, January 18, 2005
    • 8 replies
    • 2k views
    • 
    • pam claughton
    • January 18, 2005

23. Freezing wine

    By jgm, January 18, 2005
    • 5 replies
    • 1.6k views
    • 
    • snowangel
    • January 18, 2005

24. Why Am I Adding Before I Degrease?

    By judiu, January 14, 2005
    • 10 replies
    • 1.7k views
    • 
    • chefzadi
    • January 17, 2005

25. Behold my entertaining prowess!

    By Afterburner, January 17, 2005
    • 5 replies
    • 1.8k views
    • 
    • fifi
    • January 17, 2005