Cooking

9,579 topics in this forum

1. Pork Brisket

   By rotuts, April 25, 2016
   • 1 reply
   • 1.1k views
   • 
   • FeChef
   • April 25, 2016

2. "Kissing Garlic"

   By liuzhou, April 25, 2016
   • 8 replies
   • 2.2k views
   • 
   • IowaDee
   • April 25, 2016

3. The March of Asparagus 1 2 3 4 7

   By Priscilla, March 4, 2003
   • 166 replies
   • 33.2k views
   • 
   • pufin3
   • April 25, 2016

4. Cornbread [MERGED TOPIC] 1 2 3 4 12

   By Suvir Saran, September 25, 2002
   • 289 replies
   • 72.6k views
   • 
   • andiesenji
   • April 21, 2016

5. Homemade 'Sel Fou'

   By pufin3, April 18, 2016
   • 2 replies
   • 1.2k views
   • 
   • Deryn
   • April 18, 2016

6. New Take On Colcannon

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

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

   By paulraphael, April 16, 2016
   • 44 replies
   • 8.6k views
   • 
   • liuzhou
   • April 18, 2016

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

   By shain, March 12, 2016
   • 485 replies
   • 76.9k views
   • 
   • rotuts
   • April 17, 2016

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

   By KennethT, April 13, 2016
   • 4 replies
   • 2k views
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   • GlorifiedRice
   • April 15, 2016

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

    By ChaosD.Ace, April 12, 2016   

    • Chinese
    • 8 replies
    • 6.2k views
    • 
    • Thanks for the Crepes
    • April 13, 2016

11. Brisket question

    By Orbit, April 10, 2016
    • 5 replies
    • 1.3k views
    • 
    • Orbit
    • April 11, 2016

12. The Field cast iron skillet

    By chefmd, April 2, 2016
    • 4 replies
    • 1.7k views
    • 
    • HowardLi
    • April 10, 2016

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

    By robie, February 6, 2016
    • 10 replies
    • 2k views
    • 
    • Paul Bacino
    • April 7, 2016

14. What kind of lettuce?

    By lindag, March 29, 2016
    • 13 replies
    • 2.6k views
    • 
    • Franci
    • April 6, 2016

15. Guanciale; mold?

    By davidcross, April 5, 2016
    • 0 replies
    • 4.8k views
    • 
    • davidcross
    • April 5, 2016

16. ISO Perfect Batters for Frying 1 2

    By Wilfrid, September 10, 2002
    • 33 replies
    • 14.4k views
    • 
    • robie
    • April 4, 2016

17. Slightly smelly cod 1 2

    By robie, April 1, 2016
    • 28 replies
    • 78.2k views
    • 
    • pufin3
    • April 3, 2016

18. Half Sour Pickles : esp Ba-tampte

    By rotuts, April 1, 2016
    • 10 replies
    • 2.8k views
    • 
    • kbjesq
    • April 3, 2016

19. Vacuum sealing dried herbs and spices

    By rotuts, March 22, 2016
    • 21 replies
    • 8.6k views
    • 
    • andiesenji
    • April 3, 2016

20. Pressed Caviar Payusnaya JPepin

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

21. How can I cook my pork blood?

    By Jennifer Brizzi, March 29, 2007
    • 14 replies
    • 37.7k views
    • 
    • liuzhou
    • April 1, 2016

22. Olive Oil Blend

    By Shel_B, March 31, 2016
    • 11 replies
    • 2.2k views
    • 
    • Anna N
    • April 1, 2016

23. Leg of Lamb 1 2 3 4 5

    By Ron Johnson, April 24, 2003
    • 105 replies
    • 22k views
    • 
    • Smithy
    • March 31, 2016

24. Shaoxing wine or Sake?

    By pufin3, March 29, 2016
    • 5 replies
    • 12.7k views
    • 
    • Beebs
    • March 30, 2016

25. Savory Spice Shop

    By rotuts, March 28, 2016
    • 3 replies
    • 1.5k views
    • 
    • daveb
    • March 28, 2016