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Food & Cooking Questions and Discussion - Page 2

Thread	Last Post	Replies	Views
Cotija vs. Queso Fresco started by kuan (1/24/08 at 4:41am)	Queso fresco = Fresh cheese 5/10/12 at 10:20pm by epicous	5	3,203
What is "the eye of the ribeye"? How would you translate it into French (I am a translator) ?... started by EN-FRtranslator (2/28/12 at 2:48am)	entrecôte 5/10/12 at 4:49pm by Eat Red Meat	9	197
Mangalista pork... started by mrmexico25 (4/23/12 at 8:43pm)	Hey guys, I am 3rd generation Hungarian but I spent a lot of... 5/10/12 at 3:23pm by Eat Red Meat	4	76
Gazpacho at Festival started by foodie504 (5/6/12 at 3:12pm)	Make some gazpacho ice cubes ahead of time! 5/10/12 at 2:55pm by Eat Red Meat	1	24
it's "shoot" season! started by thatchairlady (5/8/12 at 4:39pm)	I usually buy the vac pacced bamboo at the asian grocer... 5/10/12 at 7:00am by phatch	2	40
Why would garlic turn blue? started by French Fries (5/5/12 at 2:21pm)	Thanks Pete! It's funny to discover something like this... 5/9/12 at 7:29pm by French Fries	6	95
Cooking steak with sliced bread started by Deidre Turnbo (5/9/12 at 4:00pm)	Sure! 5/9/12 at 5:59pm by French Fries	3	51
Lebanese dinner started by Chefross (5/2/12 at 3:21am)	Mebrouk Chefross on a wonderful meal. I'm sure your guests... 5/9/12 at 6:57am by Scubadoo97	6	79
Tell Me About Making Stock started by mrdecoy1 (5/2/12 at 11:26am)	I don't add water, I just make sure I use the right pot (tall... 5/8/12 at 2:51pm by French Fries	16	161
Cured Pork Liver started by ChefBoyarG (5/1/12 at 7:50am)	No idea man. If it were me, a smell test is in order. Is... 5/8/12 at 7:54am by zoebisch	1	61
What is so evil about seafood and cheese? started by eastshores (2/4/10 at 1:58am)	Mixing cheese and seafood it not new, in fact it has been... 5/8/12 at 1:42am by chefedb	16	832
Balsamic vinegar replacement started by Shannon Lewis (5/7/12 at 8:12am)	You might try raisin vinegar. Another suggestion would be... 5/8/12 at 12:31am by cheflayne	5	82
JUICIEST AND SUPER TENDER CHICKEN started by HANDSOMEBAKER (5/2/12 at 4:23am)	My technique is very similar to Koukouvagia's (surprise) -... 5/7/12 at 9:55am by siduri	11	154
Cracker Barrel's Pancakes started by Jim (12/9/01 at 4:59pm) 1 2	Cracker Barrel uses a bit of rye flour and cornmeal in their... 5/7/12 at 9:35am by Vespa Woolf	35	16,706
Finishing a steak in oven? started by I_LOVE_TACOS (3/19/08 at 7:44am) 1 2	I think I just felt something slippery in my hand and heard a... 5/7/12 at 6:14am by zoebisch	33	58,504
Starting vs finishing in the oven? started by latemp (5/2/12 at 9:23pm)	Dave! I tend to agree with you I put a lid to cook throughout... 5/6/12 at 8:27am by chefedb	21	222
Low Fat Yohgurt started by AllanMcPherson (4/24/12 at 9:58am)	in italy we have plenty of low fat or no fat yoghurts,... 5/5/12 at 1:41am by siduri	4	75
Butter fun facts started by FriedZucchini (12/2/09 at 4:29pm) 1 2	Oats and a good ranged diet will do this. I always gave my... 5/4/12 at 8:45am by zoebisch	30	2,119
Questions on technique and food waste started by OnePiece (5/2/12 at 6:39am)	That's why chickens and compost win. :D One other idea,... 5/3/12 at 7:41am by zoebisch	7	102
dessert started by tanalombok (5/2/12 at 3:37pm)	I've been messing around with avant garde stuff for a few... 5/3/12 at 7:32am by ChefBoyarG	3	39
Foods that freeze well? started by mylyfebelike (4/28/12 at 4:44pm)	You may want to suggest to your client to invest in a vacuum... 5/3/12 at 5:01am by Koukouvagia	6	81
Braising Lamb started by AZFoodie (4/18/12 at 8:22pm)	Thanks for sharing, I'll put it on my list of dishes to make! 5/3/12 at 4:55am by Koukouvagia	10	146
Tiramisu started by AlDente (4/26/12 at 7:26pm)	Right. The ruin of this dessert is the excess of sugar. The... 5/2/12 at 3:27pm by ordo	27	232
Why is my creme brulee very runny and loose? What can I do? started by wwebb37 (4/20/12 at 12:46pm) 1 2	I did not say there are no egg yolks in a flan recipe (I use... 5/2/12 at 2:37pm by French Fries	51	698
How Do You Make Scrambled Eggs? started by kaneohegirlinaz (4/14/12 at 11:00am) 1 2	I honestly can't stand most scrambled eggs. Not to sound... 5/2/12 at 1:38pm by AuVinBrandy	41	584
What was on the menu at President Obama's latest Correspondent's dinner served at the Hilton ? started by berndy (5/2/12 at 12:14pm)	Does anyone know what the menu was at our President's last... 5/2/12 at 12:14pm by berndy	0	27
Individual fruit crumbles started by calabonzo (5/1/12 at 5:27am)	Thank you for that. I have had one in the past and it was... 5/2/12 at 6:10am by calabonzo	3	41
Cheese with seafood is a NO-NO? started by amazingrace (1/31/10 at 6:17pm) 1 2 3	Mushrooms stuffed with crab topped with aged swiss macaroni... 5/2/12 at 2:49am by chefedb	76	13,086
Vacuum Packaging to create aeration for choc mousse? started by Antony Cucca (5/1/12 at 2:59am)	Does anybody have experience in vacuum packaging deserts to... 5/1/12 at 2:59am by Antony Cucca	0	62
Carne Asada started by OregonYeti (7/13/08 at 4:08pm)	Here's some flap on the grill, I shingled it, looks very... 4/30/12 at 7:28pm by chefbuba	11	636
Spring Mushrooms started by pohaku (4/29/12 at 9:28pm)	I may have to give drying them a shot. That is similar to... 4/30/12 at 3:49pm by pohaku	5	76
Food Sites In Your Bookmarks started by left4bread (8/4/11 at 12:47am)	These are local companies - but I use their mail order... 4/30/12 at 1:22am by Ishbel	12	320
Guar Gum - Other Stabilizers started by ligree (11/28/07 at 9:46pm)	Jill- To get the consistency you describe it would be best to... 4/29/12 at 7:41am by foodnfoto	8	576
Im in culinary school and we are talking about the mother sauces started by Asbury-Tara (4/20/12 at 6:52pm)	The new sauces are Le Gout, Knorr, Custom, Minor, Gourmet etc. 4/29/12 at 6:53am by chefedb	11	196
Chocolate Popsicles - why extra cocoa ? started by kbarb (4/27/12 at 2:28pm)	Probably to boost the chocolate flavour, When you freeze,... 4/28/12 at 4:51pm by foodpump	1	43
Waiter with skills ? started by petalsandcoco (9/12/11 at 8:35am)	I may need a post coital smoke after watching that. Dave 4/28/12 at 9:52am by DuckFat	14	273
Popsicles proper texture started by jillbhooch (4/28/12 at 12:50am)	I have some great recipes but I can not seem to get the right... 4/28/12 at 12:50am by jillbhooch	0	21
Good canned tuna started by Koukouvagia (6/10/09 at 12:45pm) 1 2	We were buying the Kirkland brand canned tuna, but the... 4/27/12 at 4:00pm by kaneohegirlinaz	34	1,061
New or struggling caterers........ started by ericbige27 (4/27/12 at 11:30am)	my name is Eric and I have a Catering service that I provide... 4/27/12 at 11:30am by ericbige27	0	27
Potato Salad started by Koukouvagia (5/26/09 at 4:48am)	I realize this is an old thread, but I had to put in my 2... 4/26/12 at 11:52pm by hideoutchef	21	4,030
Hi! New Member Here! started by AlDente (4/26/12 at 7:14pm)	Hi! I am an enthusiastic home cook. I enjoy cooking... 4/26/12 at 7:14pm by AlDente	0	14
Lasagna with Fresh Pasta started by CinnamonGirl (2/27/11 at 2:57pm) 1 2 3 4	OK. Not a failure, but not a success either. I used the... 4/26/12 at 6:53pm by ordo	102	7,209
Iron rich foods - help! started by DC Sunshine (7/9/09 at 10:10pm)	I have some great food recipes, but only vegetables and... 4/26/12 at 3:12pm by emmarogers	10	512
Tomorrow's Food started by petalsandcoco (4/26/12 at 8:41am)	Science fiction I think we the people are slowly growing out... 4/26/12 at 1:29pm by lunica	3	54
Tartiflette & Reblochon Cheese started by shel (12/21/07 at 5:26am)	This is the site of the Ministry of Agriculture... Not sure... 4/26/12 at 1:06pm by colombochute	27	15,519
Please help! Need Vanilla and yellow cake recipe. started by NicksE (3/6/12 at 8:16pm)	I haven't yet, but plan to within the next couple of weeks.... 4/26/12 at 12:26pm by NicksE	6	86
Bruschett, in the style of Bucca di Beppo started by phatch (4/25/12 at 7:23pm)	It's been close to 90 the last few days. I think that put me... 4/26/12 at 11:56am by phatch	3	48
Braised Lamb Shank - Question regarding vegetables started by honeyhollow (10/7/11 at 11:51am)	Very nice method. How do you reheat the shanks from cold?... 4/26/12 at 10:27am by thasnap	16	212
Caramel vs. Carmel started by Nakolo (11/1/02 at 9:55am) 1 2	ordo -- Thanks. That was very nice of you. BDL 4/26/12 at 8:21am by boar_d_laze	30	31,322
Ailments of a working chef started by AspirantChef (4/25/12 at 10:47am)	Practice clean living. Don't smoke or do drugs , a drink... 4/26/12 at 3:00am by chefedb	3	157

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