Cooking

9,583 topics in this forum

1. What We're Cooking for Shabbos: 2007 - 1 2 3 4

   By Swisskaese, January 12, 2007
   • 86 replies
   • 9.9k views
   • 
   • scubadoo97
   • March 9, 2010

2. What will happen if I don't flash chill my stocks? 1 2

   By mm84321, September 12, 2014
   • 30 replies
   • 4.9k views
   • 
   • paul o' vendange
   • October 17, 2014

3. What will I lose if I freeze

   By sabg, November 15, 2011
   • 7 replies
   • 2.5k views
   • 
   • HungryC
   • November 16, 2011

4. What with the Nachos?

   By NeroW, March 28, 2003
   • 22 replies
   • 3.1k views
   • 
   • NeroW
   • March 30, 2003

5. What would you do with 1.5 cups of bacon fat? 1 2

   By gruntermen, June 10, 2006   

   • Charcuterie
   • 31 replies
   • 5.6k views
   • 
   • racheld
   • June 16, 2006

6. What would you do with a Vitamix for a week?

   By dividend, February 22, 2011
   • 5 replies
   • 3.4k views
   • 
   • DanM
   • February 23, 2011

7. What would you do with garden-fresh Roma tomatoes? 1 2

   By msphoebe, August 5, 2004
   • 37 replies
   • 5.1k views
   • 
   • Shalmanese
   • August 10, 2004

8. What would you do with these ingredients?

   By pistolabella, July 25, 2011
   • 17 replies
   • 3.1k views
   • 
   • pistolabella
   • July 26, 2011

9. What Would You Do With... 1 2 3

   By Shelby, July 31, 2014
   • 65 replies
   • 11.3k views
   • 
   • takadi
   • September 20, 2014

10. What, How, & When to Truss or Tie

    By Chris Amirault, October 11, 2009
    • 18 replies
    • 8.8k views
    • 
    • judyfoodie
    • October 14, 2009

11. What'cha cooking for New Years Eve and Day 2015/2016? 1 2 3

    By Shelby, December 29, 2015
    • 52 replies
    • 7.3k views
    • 
    • Tri2Cook
    • January 3, 2016

12. What's a gal to do with tat soi?

    By newsbabe, June 25, 2004
    • 5 replies
    • 1.6k views
    • 
    • Gifted Gourmet
    • June 25, 2004

13. What's Alum Used For?

    By Chris Amirault, February 20, 2011
    • 13 replies
    • 21.6k views
    • 
    • Blether
    • February 22, 2011

14. What's an "intermediate" cook? 1 2

    By Dave the Cook, April 4, 2008
    • 36 replies
    • 16.6k views
    • 
    • Doodad
    • April 7, 2008

15. What's an Airline Chicken Breast?

    By Shel_B, June 8, 2014
    • 10 replies
    • 5.9k views
    • 
    • rotuts
    • February 25

16. What's easy to eat after dental work? 1 2 3 4 5

    By owzer, September 27, 2006
    • 101 replies
    • 25.6k views
    • 
    • Katie Meadow
    • April 4

17. What's for breakfast? 1 2 3

    By sparrowgrass, July 1, 2003
    • 65 replies
    • 10.3k views
    • 
    • bergerka
    • July 27, 2003

18. What's Going On With This Shrimp?!?

    By Panaderia Canadiense, May 13, 2013
    • 4 replies
    • 2.1k views
    • 
    • gfweb
    • May 13, 2013

19. What's Happened to Canned Tuna? 1 2 3

    By Shel_B, December 22, 2011
    • 65 replies
    • 32.6k views
    • 
    • Shel_B
    • April 13

20. What's in this soup?

    By jgm, December 30, 2004
    • 13 replies
    • 2.1k views
    • 
    • jgm
    • January 21, 2005

21. What's new in your ethnic market

    By David Ross, January 1, 2017
    • 13 replies
    • 3.5k views
    • 
    • suzilightning
    • August 27, 2017

22. What's required to get a crust on the bottom of the rice pot?

    By TdeV, February 13, 2018
    • 14 replies
    • 6.3k views
    • 
    • TicTac
    • February 13, 2018

23. What's the best brand of frozen fruit?

    By jrshaul, December 31, 2010
    • 8 replies
    • 21.9k views
    • 
    • Fat Guy
    • January 6, 2011

24. What's the best hint/tip you found this year? 1 2 3 4 5

    By Pierogi, December 31, 2008
    • 112 replies
    • 31.2k views
    • 
    • Kouign Aman
    • June 22, 2010
25. What's the best internal temperature for liquid for braised short ribs? Lid or no lid?

    Topic was merged with Beef Short Ribs: The Topic