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Food & Cooking Questions and Discussion - Page 3

Thread	Last Post	Replies	Views
How could your cooking experience be improved ? started by CATGARNER (1/15/12 at 11:20am)	random thoughts from kitchen renovation - microwave designs... 1/16/12 at 10:49am by Colin	4	89
Barbecue (Smoking) Forums started by boar_d_laze (7/22/11 at 6:56pm) 1 2 3	For the first time in quite some time I logged into National... 1/15/12 at 11:11pm by teamfat	85	1,704
whats difference between cacao powder and cocoa powder started by jojoco (11/2/06 at 9:41pm)	J Phares Funk, I would first like to welcome you to... 1/15/12 at 5:17pm by petalsandcoco	14	13,596
Saffron started by mrmexico25 (1/9/12 at 12:43pm) 1 2	I forgot to mention that you dice the onions and saute in the... 1/15/12 at 11:17am by Curious Mac	33	462
how ground meat turns red started by siduri (1/14/12 at 10:48am)	And the reason overexposed meat turns brown is due to the the... 1/15/12 at 7:56am by Blueicus	3	96
potato nest fryer baskets started by richard (8/13/02 at 8:59pm)	I am with chefross, I too have made hundreds with little... 1/14/12 at 12:44pm by chefburl	15	2,571
Peeling Orange Sections started by Curious Mac (1/13/12 at 11:03am)	Blood oranges and Meyer Lemons have been making slow inroads... 1/14/12 at 6:08am by KYHeirloomer	6	102
food started by Ivan 120 (1/13/12 at 4:14am)	Pops pretty much has the straight of it, Ivan. Professional... 1/13/12 at 12:55pm by KYHeirloomer	2	46
Revamping Spanish Cuisine in The USA 2010 to 2012 ? started by MARGCATA (1/12/12 at 11:11am)	Besides Asturian Spanish Chef José Andrés in Washington D.C.... 1/12/12 at 11:11am by MARGCATA	0	23
Deep fried pickles started by MEDIC26 (1/8/12 at 6:51am)	I think the first three responses pretty much covered it but... 1/12/12 at 2:07am by VacationStation	7	105
How much do top chef's make? started by abefroman (10/19/07 at 3:37pm) 1 2	What do you want to do with your life:Work as a line... 1/11/12 at 6:31pm by PeteMcCracken	47	26,443
Insurance in NYC started by Cheflena (1/11/12 at 2:07pm)	Hey everyone, i have a catering business in manhattan and we... 1/11/12 at 2:07pm by Cheflena	0	12
How do i make a full edible motorbike? started by ozziegirl (1/9/12 at 9:16pm)	Thanks for the tips, I did think about edible silver foil but... 1/10/12 at 7:16pm by ozziegirl	4	49
Chef v. Cook started by livefrombudokai (10/31/11 at 10:08pm) 1 2 3	just a small teensy sidestep.... invariably when i am... 1/10/12 at 2:57pm by durangojo	75	1,207
Home made pasta. please help! started by mrmexico25 (1/7/12 at 1:34pm)	Maybe watch this vid episode. It's fun and easy. PASTA... 1/9/12 at 8:53pm by IceMan	6	90
robot coupe learning started by chefmasterwoo (1/9/12 at 4:27pm)	Food processors don't dice. BDL 1/9/12 at 5:08pm by boar_d_laze	1	32
Apple Sorbet Recipes started by RoflRocket (1/9/12 at 6:05am)	It seems like your professor has been watching too many... 1/9/12 at 12:23pm by mrmexico25	3	63
Tsukemono (Shiozuke in particular) started by oregoncurtis (1/8/12 at 7:12pm)	Hey all, I've got a craving for the generic Japanese... 1/8/12 at 7:12pm by oregoncurtis	0	16
Signs of a Great Risotto HELP!!! started by CheFBoYARELeE (1/6/12 at 4:52pm)	But Creator, Yes. Petals. 1/8/12 at 3:46pm by petalsandcoco	15	137
Caramel vs. Carmel started by Nakolo (11/1/02 at 9:55am)	Posted by Headchief To what end? BDL 1/8/12 at 3:25pm by boar_d_laze	17	25,515
Labeling for freezing started by Ronscooking (1/8/12 at 9:09am)	they also make writable freezer tape for just that purpose...... 1/8/12 at 12:49pm by durangojo	2	30
Sorry if this is cosidered off-topic... started by Zoui21 (1/2/12 at 9:48pm)	OK, so sorry for blanking out for a while. But I was just... 1/8/12 at 11:14am by Zoui21	7	109
Cheesecake and waterbath. started by ckinsobe (1/6/12 at 8:11pm)	Thank you everybody for you suggestions. I will experiment... 1/8/12 at 10:14am by ckinsobe	4	51
Does anyone have a Caesar Salad recipe without using anchovies for the sauce? started by Le Francais (1/4/12 at 4:23pm)	Hello there, Sorry for the delay in responding, I will... 1/8/12 at 9:55am by petalsandcoco	24	280
Cracker Barrel's Pancakes started by Jim (12/9/01 at 4:59pm) 1 2	you need a secret decoder ring to read the recipe. 1/8/12 at 8:17am by lunchlady	34	15,463
Finding Inspiration? (Or how to figure out what to cook next...) started by Le Francais (1/4/12 at 8:13am)	In the past I have found myself caught in the "lack of... 1/7/12 at 9:32am by benjaminblank	9	119
How to use canned, whole tomatoes when making tomato sauce? started by inAweOfChefs (1/2/12 at 5:08am) 1 2	The basic sauce I make is called "Simple Tomato" for a... 1/7/12 at 7:58am by culpsych	30	321
Vegetarian..pursuing career as a Chef? started by Blisseh (1/1/12 at 5:04pm)	Great advice! Ken Harper http://www.chopchop.ca 1/6/12 at 8:32am by Bodhran1965	12	143
Quiche started by harvest (1/2/12 at 4:52am)	to Foodpump: Your quote "when all you have is a... 1/6/12 at 2:59am by Chef Oliver	11	97
Confit ... History? started by rjx (5/5/09 at 3:12pm)	According to the "dictionnaire de l'academie Francaise", the... 1/5/12 at 6:24pm by French Fries	8	653
Canning started by monpetitchoux (3/26/02 at 4:11pm)	P.S. The pressure canning method does not go without saying;... 1/5/12 at 5:32pm by Saucier DuFer	21	3,466
Roasted Lobster Shell Powder started by chrim007 (5/17/11 at 4:57pm)	I seriously would not roast lobster shells and then grind... 1/5/12 at 6:25am by Tigger	3	360
question about braised chicken thighs technique started by navot6 (1/2/12 at 9:02am)	Thanks ricordano, good tips there 1/4/12 at 10:35am by navot6	7	131
Red Onion Storage started by culpsych (1/4/12 at 3:16am)	Unless you're using iced water to purposely leach out the... 1/4/12 at 8:55am by Thomas Rhee	2	56
A question about butter. started by Agchief (1/4/12 at 7:06am)	I'm not sure but I do agree with BDL .... toss it and... 1/4/12 at 8:30am by Highlander01	3	79
Littleneck suggestions. started by pcieluck (1/1/12 at 10:24pm)	To my knowledge Little Necks and Cherrystone varieties hail... 1/4/12 at 5:19am by MARGCATA	9	75
Need an easy to do for a roux started by kevin20422 (1/3/12 at 7:53pm)	I have a roux I a few years ago from the freezer thawed out... 1/3/12 at 7:53pm by kevin20422	0	40
What can I do with these ingredients? started by RoflRocket (12/28/11 at 10:49am)	It´s a bit decadent, but I would say fried cheddar in tempura... 1/3/12 at 4:15pm by Chef Oliver	6	86
Raw Food Recipes in 10 minutes or less. started by powertoolchef (12/20/11 at 7:18pm)	I will give you my recipe Halibut ceviche in lime and... 1/3/12 at 4:02pm by Chef Oliver	8	198
Need a good no, great lobster recipe started by chasin elk (12/29/11 at 7:43pm)	Please give me the recipe 1/2/12 at 12:36pm by chasin elk	14	180
Book sugestion: Some sort of ingredients encyclopedia? started by henrikbe (12/30/11 at 3:47am)	I once was a food writer, so I have a shelf full of reference... 1/2/12 at 12:10pm by JonK	5	84
question about braised chicken thighs technique started by navot6 (1/2/12 at 9:01am)	Maybe I should have mentioned that this was the first time I... 1/2/12 at 10:16am by navot6	2	39
Commercial selling horse meat, ARE YOU KIDDING ME! started by RobbyTChef26 (12/28/11 at 1:28pm) 1 2	@ Leeniek, Where in Holland are your inlaws from? I am born... 1/2/12 at 12:09am by butzy	31	286
Best food memory from 2011? started by Nicko (12/28/11 at 4:02pm)	A 24 course omakase sushi tasting at Ume in Seoul, Korea. ... 1/1/12 at 10:08pm by Thomas Rhee	10	122
Professional Opinions Needed for University Project . . . started by Bec McBride (1/1/12 at 9:46am)	I am currently in my final year at Winchester School Of Art... 1/1/12 at 9:46am by Bec McBride	0	20
Buffalo chicken dip started by Teresa (12/23/11 at 2:41pm)	My sister in law makes it for EVERY family gathering, puts it... 1/1/12 at 4:25am by chefhow	5	85
NY vs KC strip started by Wambly (8/9/00 at 9:02pm)	A cowboy steak, aka "tomahawk" is a particular trim of bone... 12/31/11 at 8:00am by boar_d_laze	12	4,914
My Wife's Candied Yams Turned Black! started by Thadius856 (12/30/11 at 1:33pm)	On Christmas day, the wife cooked a great dish of candied... 12/30/11 at 1:33pm by Thadius856	0	33
Christmas Appetizers! started by eastshores (12/25/11 at 5:56am)	http://www.cookingchanneltv.com/recipes/chuck-hughes/braised-o... 12/30/11 at 4:56am by Koukouvagia	15	134
Your favorite main course that excludes garlic and onions as ingredients? started by Philip Terry (12/16/11 at 4:56pm)	I am a garlic and onion freak... But if I was to choose... 12/30/11 at 12:21am by Xerp	28	233

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