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Food & Cooking Questions and Discussion - Page 11

Thread	Last Post	Replies	Views
Making jams/preserves: max disc needed in clip-top jars? started by charlievb (9/10/11 at 12:15pm)	That sounds pretty correct. You should look into the Ball... 9/12/11 at 9:03am by phatch	4	168
I need ideas on how to prepare fresh whole trout started by Highlander01 (9/9/11 at 8:45am)	These trout were caught in a tail water where the water is so... 9/12/11 at 7:01am by Highlander01	17	223
Pimp my bacon started by Koukouvagia (9/6/11 at 1:41pm)	Check out Epic Meal Time on Youtube.....Bacon strips & bacon... 9/11/11 at 2:46pm by Kased	13	339
The very easy Chocolate Truffles started by reyesryanmjaube (11/20/10 at 11:06am) 1 2	FWIW I looked up more chocolates in a supermarket while in... 9/11/11 at 1:54pm by French Fries	38	2,519
High School football dinner started by Teresa (9/10/11 at 6:28am)	Never had pumpkin crunch before. Have to look that one up. ... 9/11/11 at 11:53am by Teresa	4	131
Oven Cleaner Hair Remover ...ladies? ...gents? started by left4bread (9/4/11 at 5:44am)	GourmetM, Flint isn't THAT bad, at least not when I lived in... 9/11/11 at 10:27am by Nadeest	9	344
Kishka? started by hexnymph (2/3/04 at 5:46am)	Thank you Chefedb, very interesting. 9/11/11 at 7:02am by angrybob	25	6,093
Italian Grappa and 90º alcohol availability in US and UK started by olmoelisa (9/11/11 at 3:26am)	Hi, I wish to write a book about homemade Italian spirits.... 9/11/11 at 3:26am by olmoelisa	0	62
One Piece of Advice.. started by Jnjsqr (9/8/11 at 2:26pm)	Now that's more like it lol. Foodpump: Good points. I... 9/10/11 at 11:48am by Jnjsqr	15	223
Lard started by Koukouvagia (9/5/11 at 12:35pm)	Now I know where the word schmaltzy comes from. Oy! 9/10/11 at 5:09am by Koukouvagia	22	357
Student Needs Advice.. started by Jnjsqr (9/8/11 at 2:23pm)	Awesome idea Chefd!! I wish I knew that today bc we did a... 9/9/11 at 4:06pm by Jnjsqr	7	154
General questions on cooking soup started by Chlorinated (9/9/11 at 11:17am)	I'm going to assume you're making a protein-based soup/broth... 9/9/11 at 12:19pm by Mezzaluna	1	95
Looking for some great Macroons in the U.S. started by Nicko (9/8/11 at 8:23am)	If your friend lives in New York City, there's a place called... 9/8/11 at 5:28pm by GourmetM	1	97
Got the Name, now need recipe ideas! started by foodnfoto (9/8/11 at 8:35am)	Canary Melon and Honey Honey Drop and Sweet Cream(like an... 9/8/11 at 11:10am by chefhow	2	88
What happened to my eclair shells? started by gayda (9/5/11 at 7:10pm)	Gayda, Your there or very close. Are you adding eggs... 9/8/11 at 4:42am by panini	12	492
What’s the cause here of rubbery chicken??? started by BigOldDog (9/6/11 at 4:03pm)	I have a very good gambling buddy called Chicken Neck. Their... 9/7/11 at 10:24am by panini	4	419
Farmer's Market-Selling Baked Breads, Soups, Spreads and Baked Goods started by coconut (8/24/11 at 1:54pm)	My apologies Foodnfoto, I was a tad confused for a moment. I... 9/7/11 at 10:15am by coconut	12	489
Tapenas started by cookwithlove (11/14/06 at 5:19pm)	yes, it's the Provencal word meaning 'capers'. thus, the... 9/7/11 at 7:49am by Stacey Lapp	3	1,247
Stock vs Broth started by gbhunter (7/27/08 at 5:25pm) 1 2	I'm taking culinary classes and one textbook is "On Cooking:... 9/5/11 at 5:35pm by sbgal	33	16,072
Irresistible Foods started by foodnfoto (8/22/01 at 4:53am) 1 2	One of mine would be a good "traditional" bowl of Etooufee 9/5/11 at 5:08pm by baspinall	49	2,114
General Tso's Chicken started by ChefBillyB (5/3/09 at 7:00am)	Billy The KEY ingredient that my guy used were those... 9/5/11 at 12:49pm by FL Italian	22	992
beef stir-fry and fish sauce started by miccru (9/4/11 at 12:58pm)	like most shrimp and lobster sauce dishes(including frozen... 9/5/11 at 11:41am by chefedb	5	234
Dicing an onion.... started by RGM2 (8/24/11 at 8:09pm) 1 2	Siduri = Goddess of wine, wisdom, and par-tay. BDL 9/5/11 at 9:14am by boar_d_laze	35	743
Help with side dish Ideas. started by DevelopingTaste (8/22/11 at 11:28am)	Can you really argue with this one? 9/5/11 at 6:13am by Highlander01	26	871
Please help me out! started by Sharlene (9/2/11 at 8:45am)	Sharlene, the project does indeed sound interesting. However... 9/4/11 at 7:00pm by Mezzaluna	2	264
Ramen noodles from scratch started by taqueso (12/12/04 at 7:46pm)	Anyone have any other tips or recipes? I found this:... 9/4/11 at 6:56pm by oregoncurtis	14	23,771
Famous Sandwiches from Famous Cities started by kuan (8/14/10 at 5:03am)	Monte Christo, Kentucky Bown, A Real Reuben on seeded Jewish... 9/4/11 at 4:02am by chefedb	29	2,414
Ideas for keeping food cold? started by eastshores (9/3/11 at 6:26pm)	First make sure everything in your alum trays is ice cold... 9/4/11 at 3:49am by chefedb	6	347
aspiring chef please answer started by emanuel62893 (8/30/11 at 4:48pm)	When I was growing up there was only 3 or 4 cooking schools... 9/3/11 at 12:46pm by chefedb	9	500
Good dipping sauces for tostones (twice fried plantains)? started by abefroman (9/2/11 at 11:00am)	mango habanero sauce tamarind pineapple sauce lime and... 9/2/11 at 9:33pm by cheflayne	7	494
A General Question about Spices started by Mustaroad (9/1/11 at 1:44pm)	I wonder, does heat increase the volatility of herbs? What... 9/2/11 at 6:22pm by Mustaroad	3	253
How can I control amount of fat I am serving in each portion of my soup? started by Chlorinated (9/1/11 at 11:58am)	I'm not certain that I follow your reasoning... If you are... 9/2/11 at 1:55pm by PeteMcCracken	17	380
Why does speed of boiling effect fat rentention in soup? started by Chlorinated (8/30/11 at 1:58pm)	Hey Chlorinated are you trying to make a broth based high fat... 9/2/11 at 11:55am by Nicko	19	498
lemon thyme? started by twylyn (6/26/01 at 9:50pm)	Home Depot Buy a plant $2.99 and hang it in dark dry place. 9/2/11 at 5:15am by chefedb	9	2,404
Duck Confit started by pcieluck (6/22/11 at 10:41am) 1 2	Oh I have no hard feelings on all that. I'm just wondering... 9/1/11 at 5:52pm by pcieluck	59	2,010
Crawdads started by MartyFC (9/1/11 at 3:23pm)	Oui, Je faisais, mais je commencais dans les tort la fin. Les... 9/1/11 at 4:16pm by MartyFC	2	147
fresh pasta help started by paris85 (8/31/11 at 4:38am)	A touch of lemon juice would have kept it from going brown or... 8/31/11 at 10:19am by petalsandcoco	1	133
Ginger started by cape chef (8/23/01 at 6:57pm)	I agree, Sometimes I don't put the ginger in trays, leave... 8/31/11 at 10:10am by petalsandcoco	22	1,562
Can citrus/acid marinades have adverse affects on poultry? started by eastshores (8/30/11 at 2:21pm)	Save your $ put in a plastic bag to marinade and then you... 8/31/11 at 3:45am by chefedb	5	243
can you still be a chef started by emanuel62893 (8/30/11 at 5:12pm)	I've had chronic asthma and allergies for as long as I've... 8/30/11 at 9:37pm by Nicholas Beebe	7	253
aspiring chef please answer started by emanuel62893 (8/30/11 at 4:18pm)	Don't beat yourself up! It wasn't what you expected but next... 8/30/11 at 5:42pm by Mezzaluna	3	153
Magnetic knife racks and sharpening started by Gunnar (8/30/11 at 2:32pm)	Most steel that hangs on a magnet will pick up some magnetism... 8/30/11 at 2:36pm by phatch	1	142
Commercial kitchen needed - hourly Phoenix area started by PurplePlum (2/11/10 at 1:04pm)	still looking? my kitchen is for rent http://www.piesnob.com 8/30/11 at 12:18pm by s.wilbur	1	327
im a nurse but i want to be a chef! :D any tips? started by asiringchef (3/28/11 at 4:23am) 1 2	(no title) 8/30/11 at 12:06pm by Nicko	40	2,279
Precooked items in the professional kitchens started by pcieluck (8/27/11 at 1:42pm)	I find scrambled eggs to be one of the easiest ones to do... 8/30/11 at 5:50am by leeniek	12	609
Who is your favorite celeb chef? started by nancya (5/18/01 at 3:21pm) 1 2 3…7	Humble????? Surely you are joking. Good at grilling... 8/29/11 at 3:52am by chefedb	185	7,396
cooking with a pressure cooker started by butzy (8/27/11 at 2:33am)	I've been thinking seriously about getting a pressure cooker... 8/28/11 at 9:44pm by summer57	2	206
Meringue turning florecent green!!! Help! started by aziz (8/27/11 at 1:19pm)	Copper would seem to be the culprit. How about making a... 8/28/11 at 6:39pm by DC Sunshine	2	204
Ways to add heat to a dish started by tylerm713 (8/22/11 at 9:21am)	My preference is to keep it simple. Roll it in ground... 8/28/11 at 6:08pm by DC Sunshine	16	453
What a terrible chef Geoffrey Zakarian is started by eastshores (8/27/11 at 9:47pm)	I guess you decided to finish the bottle Let's remember this... 8/28/11 at 4:20pm by panini	9	1,143

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