Cooking

9,583 topics in this forum

1. New Take On Colcannon

   By pufin3, April 17, 2016
   • 1 reply
   • 796 views
   • 
   • pufin3
   • April 18, 2016

2. Instant Umami—what's your secret sauce? 1 2

   By paulraphael, April 16, 2016
   • 44 replies
   • 7.1k views
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   • liuzhou
   • April 18, 2016

3. Dinner 2016 (Part 3) 1 2 3 4 20

   By shain, March 12, 2016
   • 485 replies
   • 67.4k views
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   • rotuts
   • April 17, 2016

4. Shrimp paste: to toast or not to toast, that is the question

   By KennethT, April 13, 2016
   • 4 replies
   • 1.6k views
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   • GlorifiedRice
   • April 15, 2016

5. What is the Best Meat for Sweet and Sour?

   By ChaosD.Ace, April 12, 2016   

   • Chinese
   • 8 replies
   • 5.1k views
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   • Thanks for the Crepes
   • April 13, 2016

6. Brisket question

   By Orbit, April 10, 2016
   • 5 replies
   • 1.1k views
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   • Orbit
   • April 11, 2016

7. The Field cast iron skillet

   By chefmd, April 2, 2016
   • 4 replies
   • 1.5k views
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   • HowardLi
   • April 10, 2016

8. ISO a way to do a pork tenderloin so it ends up crispy

   By robie, February 6, 2016
   • 10 replies
   • 1.8k views
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   • Paul Bacino
   • April 7, 2016

9. What kind of lettuce?

   By lindag, March 29, 2016
   • 13 replies
   • 2k views
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   • Franci
   • April 6, 2016

10. Guanciale; mold?

    By davidcross, April 5, 2016
    • 0 replies
    • 4.3k views
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    • davidcross
    • April 5, 2016

11. ISO Perfect Batters for Frying 1 2

    By Wilfrid, September 10, 2002
    • 33 replies
    • 13.1k views
    • 
    • robie
    • April 4, 2016

12. Slightly smelly cod 1 2

    By robie, April 1, 2016
    • 28 replies
    • 69.4k views
    • 
    • pufin3
    • April 3, 2016

13. Half Sour Pickles : esp Ba-tampte

    By rotuts, April 1, 2016
    • 10 replies
    • 2.2k views
    • 
    • kbjesq
    • April 3, 2016

14. Vacuum sealing dried herbs and spices

    By rotuts, March 22, 2016
    • 21 replies
    • 7.3k views
    • 
    • andiesenji
    • April 3, 2016

15. Pressed Caviar Payusnaya JPepin

    By rotuts, April 2, 2016
    • 0 replies
    • 600 views
    • 
    • rotuts
    • April 2, 2016

16. How can I cook my pork blood?

    By Jennifer Brizzi, March 29, 2007
    • 14 replies
    • 35.6k views
    • 
    • liuzhou
    • April 1, 2016

17. Olive Oil Blend

    By Shel_B, March 31, 2016
    • 11 replies
    • 1.6k views
    • 
    • Anna N
    • April 1, 2016

18. Leg of Lamb 1 2 3 4 5

    By Ron Johnson, April 24, 2003
    • 105 replies
    • 19.5k views
    • 
    • Smithy
    • March 31, 2016

19. Shaoxing wine or Sake?

    By pufin3, March 29, 2016
    • 5 replies
    • 10.9k views
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    • Beebs
    • March 30, 2016

20. Savory Spice Shop

    By rotuts, March 28, 2016
    • 3 replies
    • 1.2k views
    • 
    • daveb
    • March 28, 2016

21. Crab Apples 1 2

    By Bicycle Lee, August 17, 2004
    • 42 replies
    • 7.3k views
    • 
    • logicalidentity
    • March 22, 2016

22. Innovative chowder ideas 1 2

    By chappie, January 12, 2006
    • 28 replies
    • 6.5k views
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    • Tri2Cook
    • March 21, 2016

23. DIY crispy pizza crust

    By AlaMoi, March 3, 2016
    • 11 replies
    • 3.1k views
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    • cyalexa
    • March 20, 2016

24. Curing in warm conditions

    By Mik1428, March 17, 2016
    • 4 replies
    • 907 views
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    • Panaderia Canadiense
    • March 20, 2016

25. Pigeon Eggs

    By liuzhou, March 18, 2016
    • 10 replies
    • 20.3k views
    • 
    • liuzhou
    • March 19, 2016