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Food & Cooking Questions and Discussion - Page 9

Thread	Last Post	Replies	Views
What are some good, non-tomato based pizza sauces? started by abefroman (6/2/08 at 9:39pm)	Actually the OP is just looking for non tomato based sauces,... 1/25/12 at 8:19am by Sparkie	19	4,459
menus started by chef the sun (1/6/12 at 3:12am)	it 100 years in april since the titance sank. i work for a... 1/24/12 at 7:34am by chef the sun	4	68
currywurst? started by phatch (1/20/12 at 9:19pm)	Popular in NYC right now. Little place down the street serves... 1/23/12 at 3:01pm by vohrtex	5	62
Please tell me why this culinary website is better than the "other one" started by berndy (1/22/12 at 2:48pm)	Better needs a scale to be measured against. And that scale... 1/23/12 at 12:33pm by phatch	6	198
Aging Beef @ Home started by kdmcfarlin (1/23/12 at 10:15am)	"Center cut" and "chateau briand" can be, but are not... 1/23/12 at 12:27pm by boar_d_laze	4	126
Unexpected guest started by Koukouvagia (1/19/12 at 6:08am)	I indeed ended up doing a penne with mushrooms, peas and... 1/23/12 at 3:50am by Koukouvagia	8	150
Cooking Wild Game Animals.. tips or recipes?(Goose, venison, turkey) started by GarrettJames (1/2/12 at 1:03am)	Thanks guy! Good info 1/22/12 at 9:57am by GarrettJames	28	331
The very best Omelette recipes? started by Le Francais (1/4/12 at 3:19pm) 1 2	Quote:A water bath is a good idea, though as Chris says, not... 1/21/12 at 11:13pm by ChrisLehrer	39	781
The Best and The Worst Food Trends of 2011 started by durangojo (12/27/11 at 8:49am) 1 2	Bad Trends: Schools and similar institutions doing "our... 1/21/12 at 10:57pm by ChrisLehrer	37	773
What simple ingredients to mix with carbonated water to make non-alcoholic beer? started by Grantoser (1/20/12 at 10:13pm)	If you have a homebrew supply place in your area you can get... 1/21/12 at 5:20pm by teamfat	10	200
Calculating food for an event started by GRichard (1/20/12 at 2:22pm)	I'd look at what the others are doing, if you can do a... 1/21/12 at 11:54am by shroomgirl	6	97
How to make softer chocolate chunks in ice cream? started by jhop (1/20/12 at 8:25pm)	I've been on an ice cream making kick lately and really love... 1/20/12 at 8:25pm by jhop	0	29
Bacon-flavored multi-use "wing" sauce started by Shoemaker14 (1/18/12 at 10:30am)	There was a wing place a couple miles from where I lived that... 1/20/12 at 5:32pm by blreich	3	129
Ben Starr's Crispy Fried Pumpkin started by coconut (1/20/12 at 5:01pm)	Have you watched the last season of Master Chef? Do you... 1/20/12 at 5:01pm by coconut	0	28
How Do You Do Q? started by KYHeirloomer (1/9/12 at 8:20am) 1 2	I was the Team of the Year chairman for the CBBQA (California... 1/20/12 at 3:14pm by Papa Perry	36	438
The Art Of Fine Mouth Watering Steak started by mrdecoy1 (1/19/12 at 5:11pm)	BDL Very informative good article I use my palm of hand... 1/20/12 at 3:15am by chefedb	7	195
oxidized chocolate started by rkroll (12/23/11 at 6:05pm)	Since I asked this question, I have tried retempering the... 1/19/12 at 6:42pm by rkroll	3	138
The art of the Mexican rice? started by French Fries (1/18/12 at 2:20pm)	That Chile Verde is really good, I even keep my little bottle... 1/19/12 at 2:32pm by French Fries	6	114
Anti Cheese Campaign started by kuan (1/19/12 at 7:39am)	PCRM is a PETA front group and regularly comes out with these... 1/19/12 at 2:13pm by allanm	3	85
Creperie started by Creperie (1/17/12 at 7:52pm)	That would be a question for your local fire marshal. It is... 1/19/12 at 12:03pm by Pete	2	46
Why does Gordon Ramsay do this? started by Basilskite (1/8/12 at 8:28pm) 1 2	Hi GodsMichael, You make an excellent point. BDL 1/19/12 at 8:48am by boar_d_laze	40	1,073
Anyone read, "Extra Virginity"? started by Curious Mac (1/18/12 at 1:37pm)	Hi Curious Mac! There are some nice producers in the... 1/18/12 at 6:49pm by gonefishin	2	67
Mix of strong-fravored pizza toppings? started by MikeLM (1/17/12 at 10:49pm)	Anchovies and just about any sort of chili or pepper are... 1/18/12 at 5:08am by boar_d_laze	1	32
Caramelizing onions started by alexia (6/6/02 at 7:57am)	A good trick to speed up the process is to add a little bit... 1/18/12 at 3:15am by lgc	12	1,028
Cheese Curds started by mrdecoy1 (1/17/12 at 8:29pm)	Anyone know how to make them like State Fairs do? thanks 1/17/12 at 8:29pm by mrdecoy1	0	20
also on tv started by knowwhatimdoing (1/16/12 at 5:22pm)	Chop Cube Because you did not give any details at to... 1/17/12 at 7:08am by petalsandcoco	3	68
Clumps in the heavy cream started by Koukouvagia (1/16/12 at 2:57pm)	Put it in the blender should do it, but not really necessary... 1/17/12 at 6:38am by cheflayne	4	81
seen on 1 of 16 cooking shows started by knowwhatimdoing (1/16/12 at 5:20pm)	Aka black onion seed. It's great for baking onion bread. ... 1/16/12 at 10:03pm by boar_d_laze	3	73
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	112
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	1,866
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	531
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	121
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	2,671
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	133
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	51
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	29
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	160
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	32,117
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	14
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	82
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	1,487
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	103
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	50
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	117
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	42
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	168
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	36
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	118
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	85
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	140

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