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Food & Cooking Questions and Discussion - Page 4

Thread	Last Post	Replies	Views
Help! Pigs Feet, Trotters, Pied de Porc... started by Laocook (12/25/11 at 4:09pm)	This looks fascinating. I love anything piggy! 12/29/11 at 1:57pm by pohaku	2	57
Does the smell of wine and vinegar make anyone else sick? started by Gladstones (9/13/08 at 3:01pm)	I too get nauseus from the smell of vinegars and just had... 12/29/11 at 12:55pm by Leenda	17	2,768
Cured Duck Canapés - Any ideas? started by Steveglloyd (12/29/11 at 2:06am)	Exactly Kuan.....soooooooooooo Steve you can use it the same... 12/29/11 at 10:28am by Chefross	2	27
What's the main differneces between beef and pork salami? started by abefroman (12/27/11 at 7:07pm)	Well, Abe, the main difference is that one is made from a... 12/29/11 at 6:52am by KYHeirloomer	4	68
Goose Fat started by Koukouvagia (12/29/11 at 5:50am)	You can use it for anything you'd use duck or chicken fat,... 12/29/11 at 6:30am by KYHeirloomer	1	25
Cleaning Portobello Mushrooms started by shel (8/13/07 at 7:28am)	Mushroom trimmings---peels, stems, bits & pieces---are ideal... 12/29/11 at 4:30am by KYHeirloomer	22	12,385
Never made Fried Chicken - where do I start? started by French Fries (12/21/11 at 2:37pm)	For Fried Chicken theres only a few good things you need in... 12/29/11 at 12:11am by Xerp	13	159
Help On Buying A Slow Cooker started by FishingRod (12/15/11 at 9:26pm)	We been using a slow cooker for decades--but only for those... 12/27/11 at 5:14pm by JonK	14	147
To brine or not to brine... started by lynnylo (12/21/11 at 6:44am)	We've been brining our duck or goose for years now, though we... 12/27/11 at 4:34pm by JonK	12	150
fresh olives? started by anoop (12/25/11 at 6:12pm)	Thanks to everyone for all the info. Today I did spend a lot... 12/26/11 at 11:36pm by anoop	7	91
Prim Rib Refrigeration and cooking started by skavanau (12/18/11 at 8:00pm)	I hope my little smart alec remarks didn't deter the original... 12/26/11 at 9:01pm by teamfat	9	168
What's a typical everyday dinner menu in your home? started by French Fries (12/12/11 at 8:00pm) 1 2	Pasta with tomato sauce and veggies, or lentils (different... 12/25/11 at 7:01pm by anoop	31	318
Kaffir Lime Leaves & Galangal started by KirstenS (7/6/11 at 4:46pm)	FYI, Galangal freezes very well, the powdered and dried stuff... 12/25/11 at 4:27pm by Laocook	5	233
Convection Microwave started by Tena (12/22/11 at 12:28pm)	Isn't Tena talking about a microwave that also has a... 12/25/11 at 2:21pm by siduri	3	37
History food culinary project started by Denis Dubiard (12/25/11 at 3:15am)	during my christmas day. I was surfing and came along the... 12/25/11 at 3:15am by Denis Dubiard	0	15
Calling all inquisitive cooks, chefs, bakers and general foodies, I desperately need your... started by Bec McBride (12/22/11 at 3:49am)	Gender - Male Age - 26 Why does food interest you... 12/24/11 at 2:03pm by benway	8	119
Garlic Core started by Curious Mac (12/23/11 at 9:49pm)	By the way I realize I may have used an incorrect word there.... 12/24/11 at 1:58pm by French Fries	7	82
Butterfly but no stuffing? started by Koukouvagia (12/21/11 at 5:44am)	The saucier can hold... maybe about a cup of jus? There's... 12/24/11 at 9:19am by French Fries	8	80
snow started by Lifesavin (12/20/11 at 8:21pm)	I thought that she used Powdered sugar, the peppermint candy... 12/23/11 at 6:12pm by Muriel Wohrle	3	72
cooking pork loin started by fggraff (12/23/11 at 2:15pm)	Also time is determined by the temp of the meat when you put... 12/23/11 at 2:57pm by chefedb	3	44
Onions started by jaycoffeyradio (12/23/11 at 12:38pm)	I've never heard of 6 in 1 onions myself. Phil: While... 12/23/11 at 2:25pm by KYHeirloomer	2	46
1.8kg leg of lamb for dinner party started by gertrude70 (1/15/08 at 7:11am)	Only when you're resting it after cooking. 12/23/11 at 10:57am by phatch	12	2,963
Winter Solstice cooking started by Koukouvagia (12/1/11 at 11:18am) 1 2	Why am I up so early!! Got to bed really late last night,... 12/23/11 at 6:04am by Koukouvagia	52	516
Eggnog: To cook or not to cook? started by Koukouvagia (12/21/11 at 12:13pm)	Jellly, You are right its very good. In fact served the... 12/21/11 at 2:25pm by petalsandcoco	4	42
Still History the Origin well a start of marvel cooks started by Denis Dubiard (12/21/11 at 9:28am)	past and futur are intwined! they can be placed back upon... 12/21/11 at 12:30pm by Denis Dubiard	6	62
Scallops for a Christmas Crowd?! started by csevel (12/20/11 at 5:00pm)	Thank You so much for your help. I have a couple large... 12/21/11 at 7:31am by csevel	2	67
Regarding Cooking Oil started by Belrum (12/21/11 at 6:06am)	Hash browns are pretty easy to make and fresh is better than... 12/21/11 at 6:56am by phatch	4	59
Dumb Question: How Can You Tell When A Pineapple Is Ripe? started by IveyLeaguer (5/4/07 at 12:54pm)	The biggest problem with pineapples is that they do not... 12/21/11 at 6:22am by KYHeirloomer	15	15,409
A light, Christmassy Morrocan dessert - Orange salad started by French Fries (12/19/11 at 2:28pm)	Thanks for the comments guys. I think if anything, taking... 12/20/11 at 2:52pm by French Fries	3	71
Making makrouds: Why is it impossible to find semolina in US markets? started by French Fries (10/18/11 at 9:44pm) 1 2	Thanks petals! I feel like biting into one myself,... 12/20/11 at 2:51pm by French Fries	34	279
Revamp this weekly family favorite. Lasagne Variation maybe? started by Derrick Young (12/20/11 at 9:50am)	Yes there is a white lasagna. It could be seafood,... 12/20/11 at 12:34pm by chefedb	1	32
Oil in milk? new to me... started by IronicChef (12/19/11 at 11:14pm)	As we know, milk is not well bonded. The cream separates out... 12/20/11 at 6:55am by phatch	3	59
Sauce with tenderloin started by Tankster1 (12/17/11 at 9:23am)	petals, mon amie...you hold the title of 'ambassador'... 12/19/11 at 9:48pm by durangojo	14	200
Any Christmas Dinner ideas without too much meat and using very limited equipment? started by Le Francais (12/8/11 at 6:16pm)	Hey lots of great ideas there. I'd be going for a cold... 12/19/11 at 7:44pm by DC Sunshine	14	313
Music to Cook to started by petalsandcoco (9/24/09 at 5:24pm) 1 2 3	margcata, just so you know....there is a thread called 'what... 12/19/11 at 9:22am by durangojo	63	3,289
Help with source for superior spices started by dowdeva (12/18/11 at 10:08am)	Yes, as unbeliebable as it sounds. It never, ever went stale,... 12/19/11 at 6:35am by KYHeirloomer	7	70
Turkish Delight Problems started by t_b (12/17/11 at 2:47am)	Traditionally, Turkish Delight is always made with starch and... 12/18/11 at 1:44pm by Jellly	1	31
Memory and Flavor - what's missing? started by Philip Terry (12/18/11 at 12:46pm)	Do professional chefs instinctively know what's missing in a... 12/18/11 at 12:46pm by Philip Terry	0	40
Pre Cooking a Turkey started by beyerdynamic (12/18/11 at 5:46am)	Chef Billy Many thanks for the quick and informative... 12/18/11 at 8:12am by beyerdynamic	3	54
Prime Rib started by Chef Debi (3/26/09 at 11:08am)	Haliday, Wondering what brings this up now? Someone making... 12/17/11 at 8:35am by boar_d_laze	25	1,217
Issues with being a new kitchen manager started by KKG Chef (11/5/11 at 10:37am)	Well I finally nailed a new job. The only problem with it is... 12/16/11 at 9:49pm by KKG Chef	18	345
Chocolate Chip Cookies Covered In Chocolate started by TiramasuChoco (12/16/11 at 11:39am)	Well, for a proChef, it should be pretty straight forward,... 12/16/11 at 3:23pm by foodpump	1	31
recipe idea, belgian endive "tarte tatin" started by siduri (12/5/11 at 11:10am)	siduri, thanks for sharing. I love it when members update... 12/16/11 at 2:46pm by French Fries	6	68
Your favorite Burger joint... started by Kbear919 (10/15/06 at 8:53am) 1 2	kgirl, it's a leap of faith for sure, but just jump in with... 12/16/11 at 1:54pm by durangojo	35	1,921
Does anybody here brine chicken and then cook it in a soup? started by Chlorinated (12/16/11 at 8:41am)	It would take longer than standard cooking times to really... 12/16/11 at 12:23pm by phatch	4	47
Celebrity Chef started by Lifesavin (12/15/11 at 11:39pm)	Had a fun chance for a meet and greet with Tyler Florence... 12/15/11 at 11:39pm by Lifesavin	0	40
Making stock with a pressure cooker started by Basilskite (10/14/11 at 10:21pm)	The device you are talking about is called a rotovap.... 12/15/11 at 8:58pm by benway	20	260
double amount needed, do i double up on all ingreidents? started by hmeah (12/15/11 at 3:23am)	Never! 12/15/11 at 2:19pm by kuan	8	71
What are the Basic Principles of Combining Flavors? started by Philip Terry (12/11/11 at 1:44pm)	Here's an example; on Masterchef, Oli recently poached a... 12/15/11 at 11:15am by Philip Terry	24	305
Uses for small dutch oven? started by inAweOfChefs (12/15/11 at 4:43am)	It's the perfect size for a roast chicken or any small... 12/15/11 at 6:59am by Koukouvagia	2	57

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