New Posts All Forums:Forum Nav:

Food & Cooking Questions and Discussion

« Previous
1
2
3
4
5
6
7
8
9
…
192
Next »

Thread	Last Post	Replies	Views
PLEASE HELP! LIVE LOBSTERS - Throw them away? started by MoutainMom (2/8/12 at 10:13pm)	lol pets Today at 10:17 pm by GarrettJames	10	182
Calling All Food Experts! started by MBAstudent11 (Yesterday at 3:04 pm)	It doesn't have a high enough profit margin for the big... Today at 10:17 pm by teamfat	9	46
More Flavor started by Mariop (2/10/12 at 8:30pm)	I hardly ever salt stock when I make it, when I do I know... Today at 10:02 pm by teamfat	17	108
Granola started by tubaguy63 (3/19/04 at 1:17pm)	My first attempt came out really good: old-fashioned oatmeal,... Today at 9:53 pm by OregonYeti	6	1,261
Bresse Chickens started by Nicko (11/1/00 at 12:46pm) 1 2	I so agree. The Bresse will soon be available throughout... Today at 5:27 pm by BlueFootFan	41	4,286
Smoke in the Kitchen started by brandonknill (2/10/12 at 10:15pm)	@chefdb I wasn't going to leave the oven open; the electrical... Today at 5:03 pm by brandonknill	8	53
4 Best Herbs You Haven't Tried started by HomeMadeCook (4/27/10 at 10:39pm) 1 2	Koukouvagia - there are 2 kinds of savory, summer is an... Today at 3:28 pm by vohrtex	35	1,105
some sort of far east asian soup? started by siduri (Yesterday at 1:17 pm)	interesting ideas Phatch. thanks Today at 2:05 pm by siduri	6	37
24 hour stock started by Jerilyn (Yesterday at 12:49 pm)	You can also put it boil in the morning, when u come to the... Today at 2:01 pm by Fts93	3	18
Penzey's Spices started by Harpua (9/6/06 at 4:17pm) 1 2	The package of Fenugreek at some Indian stores might say... Today at 11:27 am by AlergkVegtarian	41	1,804
Salsa started by cookinkitty (Yesterday at 12:02 pm)	Mexico has its salsas and the 38 regions of Spain have... Today at 8:35 am by MARGCATA	3	43
Pickling without a water bath, what's the shelf life? started by eastshores (1/28/12 at 7:04pm)	The main reason is that enzymes present towards the blossom... Yesterday at 9:02 pm by eastshores	10	119
Keeping home canned meats - how long? started by elliebets (Yesterday at 1:20 pm)	based on what I understand in my food preservation classes,... Yesterday at 5:16 pm by irenellem	1	15
Any substitutes for onions? started by tralfaz (2/8/08 at 10:55pm)	Also for Onion substituting, adding a little White Pepper and... 2/10/12 at 8:25pm by AlergkVegtarian	14	4,349
Omelets?? started by bigred0255 (1/27/12 at 8:10am) 1 2	I don't know about you all, but the perfect omelet is... 2/10/12 at 2:18pm by Mrs Salt	33	469
Season a Stainless Steel Fry Pan? started by Curious Mac (9/27/11 at 2:54pm)	Stainless Steel pots and pans seem to come a several classes... 2/9/12 at 6:03pm by greekchef	12	396
Risotto with Baked Mushrooms? started by StefanT (2/8/12 at 6:16pm)	Mushroom powder might be something handy for you as well. Buy... 2/9/12 at 6:39am by phatch	4	44
Starting as a Sorority Chef started by KKG Chef (10/7/11 at 9:34pm)	Hey, I stumbled upon your post during a late night browsing... 2/8/12 at 9:09pm by greekchef	12	211
Recipe for Empanada that makes 200 pieces started by PestoCrazy (2/7/12 at 5:52pm)	Thank you very much Chef Pete. 2/8/12 at 8:56pm by PestoCrazy	3	40
Superbowl Food started by SeacoastChef (2/4/12 at 7:11am)	Okay, so what did everyone make/serve? 2/8/12 at 1:42pm by kaneohegirlinaz	6	45
Stage at french restaurant started by conchaf2 (11/16/11 at 11:01pm)	any update? how did it go? 2/8/12 at 11:43am by MichaelGA	8	109
How to get crispy skin on roasted chicken? started by justfryit (2/7/06 at 1:18pm) 1 2 3	I'm not sure if this was already mentioned but another way to... 2/8/12 at 9:27am by X86BSD	63	47,762
Duck Help started by Turismo374 (1/29/12 at 6:19pm)	Not sure what kind of candy thermometer you've got but mine... 2/7/12 at 9:43pm by benway	8	116
can anyone answer this question ,,,i'm stumped started by tinkering (1/12/12 at 9:19pm)	I am just taking a shot in the dark here, but here's what I... 2/7/12 at 8:48pm by achefinparis	20	261
Side Dish for Salmon started by Slamdaccord96 (5/9/08 at 8:22am)	I'm sorry, I don't understand what a "julienned mirepoix"... 2/7/12 at 8:21pm by achefinparis	12	28,382
Cooking Brown Basmati Rice started by abgstat (4/23/07 at 4:20pm)	You added "some oil" to lower the surface tension of the... 2/7/12 at 2:31pm by ajagunshegun	19	52,638
cheese souffle - what to serve them along with? started by French Fries (12/16/09 at 1:46pm)	Because cheese has own salty flavour naturally i think, that... 2/7/12 at 2:15pm by Fts93	17	4,200
My isomalt is stuck in the mold!!!!!!!!!!! Again!!! started by Jennifer Braun (4/5/11 at 9:06am)	Jennifer, I was surprised I did not see this answer yet I... 2/7/12 at 1:55pm by Lorinbeth	4	444
Lebanese garlic paste started by the-boy-nurse (8/10/10 at 5:51pm) 1 2	My favorite use for this is to make pita bread and shish... 2/7/12 at 12:20pm by MissMusical	34	3,215
Dehydrated Foods? Veggies? Fruit? Jerky? started by foodnfoto (1/21/12 at 7:00am)	Dry your own herbs. I often find a bunch of herb is more than... 2/6/12 at 6:36pm by babytiger	2	39
Food/Food Culture Pet Peeves started by nlpavalko (5/25/11 at 5:34am) 1 2 3 4	I hear you and I would probably be pissed too if potato salad... 2/6/12 at 12:25pm by Mrs Salt	111	2,325
Prevention of cuts to finger - mesh glove? started by Wyandotte (2/4/12 at 9:35pm)	Sorry don't quite agree with keeping eyes on blade. Many of... 2/6/12 at 12:01pm by chefedb	10	81
Complete Beginner At Cooking Looking For Advice started by mrdecoy1 (1/17/12 at 3:35pm)	Thanks. I would like to improve on Italian cooking, I am... 2/6/12 at 10:42am by mrdecoy1	14	190
Substitutes for egg for a vegan started by patriciagb (2/6/12 at 8:00am)	I agree with joey from a culinary standpoint; and would even... 2/6/12 at 10:01am by boar_d_laze	3	22
Green Chicken Chile started by souplvr (2/5/12 at 10:44am)	Jalapeno peppers can be so wildly different in both size and... 2/5/12 at 2:19pm by French Fries	1	18
Current Spanish Cuisine? started by Rainliberty (9/24/10 at 9:38am) 1 2	i am sitting on a beach in the sea of cortez in sonora... 2/5/12 at 10:03am by durangojo	49	2,219
Extending the shelf life of cookies started by naya331 (2/15/11 at 3:27pm)	Hi, So I don't kmow if you ever got the correct answer... 2/4/12 at 6:30pm by Cool Chick	9	1,008
Arrangement of cutlery & dishes (place settings) started by Wyandotte (12/16/11 at 11:53am)	A month later, I thank you for your thorough and most kind... 2/4/12 at 5:49pm by Wyandotte	11	167
How Do I Make Wine At Home? started by kaneohegirlinaz (2/3/12 at 1:46pm)	It was drinkable One KEY, clean and sterilized! 2/4/12 at 2:40pm by PeteMcCracken	5	16
What's the technique called (basting while sauteing)? started by eastshores (1/14/10 at 8:13pm)	Arroser - a french verb which means to baste. This technique... 2/4/12 at 7:33am by Aficianado	10	1,260
My 'from scratch' cake is dry! started by frompcolafl (2/3/12 at 10:58am)	Don't use a "natural" peanut butter. Use something like Jif,... 2/4/12 at 6:56am by foodnfoto	5	59
Sauces started by MarkChef (1/31/12 at 6:30am)	I've been cooking for a long enough time. I've made all the... 2/3/12 at 11:20pm by IceMan	12	103
Oyster Mushrooms started by saabguy85 (2/3/12 at 4:13pm)	So, I'm doing a stir fry dish that calls for several... 2/3/12 at 4:13pm by saabguy85	0	15
Pasta for 70 started by GInger V1 (2/1/12 at 5:37am)	Put your bags into hot water, then plate > sauce > serve.... 2/3/12 at 12:51pm by Apprentichef	14	146
Source for corn bran started by Beecher (2/3/12 at 9:48am)	I have been trying to develop a four bran muffin and would... 2/3/12 at 9:48am by Beecher	0	4
Food Network: The Big Waste started by mrmexico25 (1/8/12 at 8:11pm) 1 2 3 4 5	"How, exactly, do you equate Hollywood with the public... 2/3/12 at 5:50am by BigOldDog	121	2,349
How long can I store minced garlic? started by ChaosPearl (2/14/11 at 9:14pm)	Why the drive to store minced garlic? It's quick and easy to... 2/2/12 at 3:21pm by phatch	19	2,188
Finding Chestnuts Out of Season... started by PieBird13 (1/31/12 at 10:12pm)	if you are lucky enough to have a trader joe's nearby, they... 2/2/12 at 9:35am by durangojo	5	52
Chefs/restaurants who still use MOTHER SAUCES started by Acerezo (8/31/10 at 9:12pm) 1 2 3	Heh heh. ;) It's all good. 2/2/12 at 5:42am by kuan	64	6,792
Oils: Which is the best? started by piracer (6/6/10 at 7:51am)	If you use olive oil or even a blend for deep frying , you... 2/1/12 at 3:11am by chefedb	20	633

Start a New Thread

« Previous
1
2
3
4
5
6
7
8
9
…
192
Next »

Subscribe RSS Search This Forum

New Posts All Forums:Forum Nav:

Food & Cooking Questions and Discussion

Recent Discussions

Recent Reviews

Recent Articles

Featured Sponsors

Food & Cooking Questions and Discussion

Recent Discussions

Recent Reviews

Recent Articles