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Food & Cooking Questions and Discussion - Page 6

Thread	Last Post	Replies	Views
Aren't brining and dry-aging contradictory? started by French Fries (11/28/11 at 4:42pm)	Mostly it's getting oxidized. But that's why you trim off... 12/2/11 at 3:38pm by phatch	9	106
Do You/ How Often Do You Practice a Technique started by Isaboe (12/2/11 at 7:54am)	totally right! for me to have learnt to turn an artichock... 12/2/11 at 2:20pm by Denis Dubiard	4	56
for the ladies I ancountered some cooks great one started by Denis Dubiard (12/1/11 at 2:30pm)	in 2001 I encounter the following. Mrs Marshall Mrs... 12/1/11 at 2:30pm by Denis Dubiard	0	10
Welcome to the Food History Forum. started by Nicko (3/13/02 at 6:01pm)	lets start 1800's Monsieur Viard recipes for preserves I will... 12/1/11 at 8:11am by Denis Dubiard	14	970
How Do You Like Your Fish and Chips? started by boar_d_laze (11/29/11 at 11:04am)	Batter: Slightly thicker than a Tempura but I like a little... 11/30/11 at 5:51pm by chefhow	8	96
Anyone used sweet potatoes for Shepard's pie? started by Pen Is Mightier (11/29/11 at 7:01pm)	Wow thanks for the delicious looking recipes KYHeirloomer. ... 11/30/11 at 3:31pm by Pen Is Mightier	2	48
Doesn't anyone like catfish? started by gonefishin (9/22/10 at 8:03am) 1 2	Well you are right forgive my what seemed a short comment.... 11/30/11 at 10:47am by willie the cook	50	5,967
Cooking Rice with Other Ingredients started by JonK (11/28/11 at 6:51pm)	Remember too that while the rice is cooking, so are the... 11/30/11 at 2:34am by Chefross	3	52
Cooking Q : Pasta Cooking and Storing. started by JohnsonPYS90 (11/29/11 at 10:20pm)	Sounds good. This is what many restaurants do in the first... 11/30/11 at 2:30am by Chefross	1	22
Your favorite beef ribs sauce/jus? started by QUETEX (11/28/11 at 6:56am)	Thanks you for the reply BDL 11/29/11 at 9:02pm by QUETEX	5	59
Liver and hearts and tongues, oh my. started by mister tailgate (11/29/11 at 3:35pm)	I've picked up a beef heart before. I cleaned it, seared it... 11/29/11 at 8:52pm by ChefBoyarG	2	35
Truffle Oil: Angel or Demon? started by litlmike (11/26/11 at 3:36pm)	Posted by litlmike No. BDL 11/29/11 at 6:30pm by boar_d_laze	12	182
Odd Request - Grinding Bones started by shel (6/26/07 at 5:55pm)	I have a Tasin TS-108 grinder. A lot of folks buy this... 11/29/11 at 5:40pm by Scubadoo97	20	4,010
Bavarian Cheesecake Recipe started by CookinConnie (11/28/11 at 11:09pm)	Reading a little deeper about quark, it's often made with... 11/29/11 at 7:19am by phatch	2	63
Strategy for making Gnocchi for group dinner? started by inAweOfChefs (11/20/11 at 3:33am)	I make my gnocchi in batches and freeze it. When I am ready... 11/28/11 at 6:22pm by chefhow	17	248
standing rib-roast: 225º low & slow or 450º then drop to 475º? started by bscepter (11/24/11 at 12:41pm)	I can't tell the home cooks anything because I am using... 11/27/11 at 5:27pm by chefedb	9	462
corn muffins or cornbread with real corn in them started by siduri (11/30/08 at 4:49pm)	I usually just add 1/2 cup of either frozen (thawed) or fresh... 11/26/11 at 7:01pm by pohaku	12	3,746
How do YOU do holiday meals? started by Cornelius (11/12/11 at 8:32am)	So you married the village idiot? 11/26/11 at 5:24am by Cornelius	18	140
Peter Piper Picked a Peck of Pickled Peppers started by Sparkie (11/14/11 at 7:48pm)	Glad it worked out for you. For jelly you'll need a... 11/26/11 at 4:59am by KYHeirloomer	9	90
Phyllo Dough Chicken Pot Pie started by sauce1 (11/5/11 at 4:32pm)	Well--it REALLY worked out and the pie turned out great!... 11/25/11 at 2:11pm by sauce1	17	388
how long can you store garlic confit safely? started by bscepter (11/24/11 at 11:58am)	The short answer is: you shouldn't keep a garlic-oil mixture... 11/25/11 at 8:15am by SherBel	3	92
Fish and tomato started by teamfat (11/22/11 at 9:53pm)	This is a Halibut in a reduced Tomatoes, fish stock, roasted... 11/25/11 at 8:00am by ChefBillyB	5	55
Baby Back Ribs - Wrap 'n Bake or Convection Oven? started by bartman9 (11/18/11 at 7:31pm)	Spares are often done on a smoker with what is called the... 11/24/11 at 6:56pm by Scubadoo97	6	266
How long will unopened heavy whipping cream last in the fridge started by LadyTrucker (1/17/11 at 12:37am)	great advice about the coffee trick!! thank you. 11/24/11 at 7:42am by bkrkd	9	1,205
Lost recipe - need ideas for marinaided low & slow turkey breast started by wtdedula (11/23/11 at 4:51pm)	Hello All; Well ... upon my continued searching, I settled... 11/24/11 at 6:23am by wtdedula	1	32
Timing issue. started by pcieluck (11/23/11 at 8:20pm)	Making a few typical thanksgiving fixing for the rest of the... 11/23/11 at 8:20pm by pcieluck	0	19
Thanksgiving ice cream recipe idea started by Grumio (11/22/11 at 8:11pm)	Oh well. Let us know how it turns out. Here's hoping it's... 11/23/11 at 4:37pm by boar_d_laze	3	24
Proposed Thanksgiving Menus started by boar_d_laze (11/10/11 at 10:37am) 1 2 3	The Anatomy of a Factory Farmed Turkey (INFOGRAPHIC) The... 11/23/11 at 2:42pm by IceMan	71	696
Turkey Stuffing / Turkey Dressing ?? started by Lisbet (11/18/07 at 4:13am)	YUM 11/23/11 at 1:00pm by shroomgirl	16	2,854
Thanksgiving pet peeves! started by Koukouvagia (11/22/11 at 6:58am)	I admit it: my pet peeve about Thanksgiving is turkey. Other... 11/23/11 at 9:13am by ChrisLehrer	7	83
Poach Egg In Tomato Sauce? started by Curious Mac (11/16/11 at 9:43am)	So I made this for dinner last night. I poached eggs in... 11/23/11 at 8:10am by Koukouvagia	23	176
wooden spoons absorbing odors started by siduri (11/19/11 at 2:53am)	I guess I'll never hear the end of it,lol. 11/22/11 at 1:06pm by Bill Paulk	15	173
Mushy Peas. started by Wyandotte (11/19/11 at 10:29pm)	Thank you v. much for this info. Hing is the Indian name... 11/22/11 at 12:29pm by Wyandotte	14	100
my Christmas pudding started by thegrump179 (11/22/11 at 3:43am)	Congratulations! I made all my Christmas cakes, puddings... 11/22/11 at 8:02am by Ishbel	1	32
Preparing Lettuce started by jackR (11/21/11 at 11:57pm)	Absolutely wash all lettuce. For one thing you don't know... 11/22/11 at 7:55am by boar_d_laze	5	83
How big is your turkey? started by Koukouvagia (11/17/11 at 8:29pm)	Me too. Right after the meal, the carcass gets stripped, and... 11/21/11 at 11:02pm by Cornelius	24	185
What do you prepare ahead and freeze? started by klgils (11/21/11 at 8:08am)	I'm bringing the bird, stuffing. gravy and green salad.... 11/21/11 at 10:51pm by chefbuba	5	70
Chili too HOT started by leggsmi (11/20/11 at 10:43am)	How hot is too hot? I like the masa idea. I often will boil... 11/21/11 at 8:24pm by Pete	6	51
striped bass recipes? started by shaunmac (11/20/11 at 7:58am)	I cought a 42lb striper in San Francisco Bay, under the... 11/21/11 at 8:32am by chefbuba	7	63
What is authentic mexican ground beef seasoned with? started by humpty99 (7/2/08 at 8:27am)	First what i call ground meat is only meat passed trough a... 11/21/11 at 7:57am by Lupillo Mex	29	18,769
Caul Fat Substitute started by Gesila (11/19/11 at 2:53pm)	English faggots are made with caul fat. My English friends... 11/20/11 at 2:48pm by Ishbel	3	83
Starbucks - yes or no? started by Koukouvagia (11/17/11 at 8:26pm) 1 2	Coffee served in most quality places here in Florida brand... 11/20/11 at 11:06am by chefedb	41	396
Chain smokers at Thanksgiving dinner? started by foodnfoto (11/19/11 at 5:20pm)	How things have changed. One of my worst memories of... 11/20/11 at 8:28am by siduri	2	65
Pie Pumpkins started by Mikky (11/15/11 at 3:25pm)	Pumpkin is just another kind of squash. True, as far as it... 11/20/11 at 7:09am by KYHeirloomer	8	96
Cleaning Kitchen Grease Stains started by cheftux (11/16/11 at 8:26am)	For the smoke alarms I use a shower cap (anyone that you can... 11/19/11 at 12:35pm by BoatChef	10	92
Crab guts!!!! started by ashummel (3/20/09 at 8:30pm) 1 2	Ah yes, it's also invaluable for use in soups like bisque,... 11/19/11 at 4:53am by Kabakuma	33	4,205
Westerner in Asia: Cooking started by foreignwords (11/14/11 at 7:18pm)	I have spent quite a bit of time living in the Middle East... 11/18/11 at 1:09pm by Paul Alfred	4	36
Do you brine your turkey? started by Nicko (11/14/11 at 9:42am)	If your brined birds are always too salty then your not... 11/18/11 at 12:16pm by KYHeirloomer	8	161
French toast experts needed started by AdamskiAirsoft (7/26/06 at 4:27pm)	I worked for iHop years ago. They DO NOT use milk! The use... 11/18/11 at 9:37am by Scott Brantley	25	4,911
Crab stock, does it really have that much flavor? started by abefroman (11/1/08 at 10:58am)	Crab stock and Fish stock are definitely two different... 11/17/11 at 2:49pm by BBQPHILE	9	4,196

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