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Food & Cooking Questions and Discussion - Page 12

Thread	Last Post	Replies	Views
Pasta + arugula + olive oil? started by markg2 (8/28/11 at 11:09am)	Try the recipe in the first post of this thread. There's a... 8/28/11 at 11:47am by ChrisBelgium	1	161
dessert chile rellenos? started by durangojo (3/11/11 at 8:17am)	Yes, I did have this recently - maybe a few months ago - at a... 8/26/11 at 11:20am by gkeepermom	17	648
Has anyone made risotto using summer squash and/or zuchinni? started by Highlander01 (8/25/11 at 11:48am)	I make it all the time - you start with onion (or garlic, or... 8/26/11 at 6:28am by siduri	4	151
Food in movies started by momoreg (1/10/01 at 1:20pm) 1 2	Does Under Siege count? 8/26/11 at 3:17am by thetincook	33	3,104
chili started by poptomato (8/20/11 at 6:59am)	just notice about this. Thanks 8/25/11 at 3:50pm by poptomato	5	156
what do you like more cooking or baking started by I love cooking (8/17/11 at 1:30pm)	Many of us like what we're good at, but what if the question... 8/25/11 at 12:26pm by LisaCat	7	333
Our Dream Kitchen started by hudel (8/18/11 at 11:35am)	Yep, got that too. I'm just good at breaking things. 8/25/11 at 10:00am by phatch	7	386
Commercial kitchen question started by DreamingBig (8/20/11 at 7:20pm)	Years ago we gave inspectpr a sandwich and $10.00 and he went... 8/25/11 at 4:20am by chefedb	14	266
shoes started by cstine (8/24/11 at 3:00pm)	Check out this thread. The topic has been addressed in that... 8/24/11 at 9:28pm by Nicholas Beebe	1	121
Retail Cuts of Pork and Beef for my Korean ESL Student started by Fuzzyscribble (8/24/11 at 11:28am)	Korean-style short ribs (Kalbi) use beef short ribs. The cut... 8/24/11 at 4:15pm by pohaku	1	114
Strudel flour? started by Zsuzsa (8/23/11 at 9:11am)	(no title) 8/23/11 at 12:07pm by PeteMcCracken	6	226
CUM-MIN OR QUEMAN, HELP ME CLEAR THIS ONE UP started by chefmumma (8/18/11 at 9:37pm)	Where I live, it's "KYOO-mihn" or "KOO-mihn". Or... 8/22/11 at 9:01am by tylerm713	10	383
I Need To Dramatically Change My Cooking Techniques started by kaneohegirlinaz (7/2/11 at 11:26am) 1 2	Wow Vicki! I'm so impressed with you and your husband,... 8/21/11 at 4:04pm by kaneohegirlinaz	56	1,093
Help making Corn Dog ... I am stuck . started by Joeybsmooth (8/16/11 at 8:50pm)	Try this one.... I substitute the sugar for a dark honey........ 8/21/11 at 1:13pm by chefbuba	6	398
What is... started by cstine (8/19/11 at 10:48am)	mmm...i love runny eggs!!!!!!! 8/20/11 at 6:08pm by cstine	4	144
sauteed onions at room temp started by phoebe (8/19/11 at 1:15pm)	play it safe and refrigerate them....at least keep on ice. 8/19/11 at 4:55pm by Gunnar	1	216
What is the name for the small puffed rice balls used in sushi? started by Jellly (8/14/11 at 1:27pm)	well I will now be on the hunt for it in a sushi place and... 8/19/11 at 4:53pm by Gunnar	4	352
Gelatins started by pcieluck (8/18/11 at 10:13am)	Panini is correct.! If you entered a piece and there were... 8/19/11 at 2:02pm by chefedb	10	628
Cooking Tips And Tricks started by I love cooking (8/17/11 at 1:24pm)	Just like life where trying to do too much will spoil the... 8/19/11 at 10:06am by boar_d_laze	8	356
Home Roasting Coffee started by boar_d_laze (7/17/11 at 6:51am)	We brew and roast for espresso extractions, and while a lot... 8/18/11 at 9:53pm by boar_d_laze	7	309
Why does my fresh basil turn black? started by abefroman (8/19/07 at 11:36am) 1 2	I regularly do the frozen pesto in the ice cube tray trick. ... 8/18/11 at 8:05pm by pohaku	30	15,434
Bactoferm v Fermento v ? started by thetincook (8/18/11 at 2:45pm)	Anyone got some knowhow on these products they can slip me? ... 8/18/11 at 2:45pm by thetincook	0	143
Newbe question... started by RGM2 (8/7/11 at 5:19pm)	That's it. I thought it would be in the section entitled "The... 8/18/11 at 2:30pm by Mustaroad	21	818
Chilean Sandwiches started by phatch (8/18/11 at 1:23pm)	I've been enjoying two Chilean sandwiches in particular, the... 8/18/11 at 1:23pm by phatch	0	145
Broccoli Leaves started by Skinnymum (5/10/11 at 3:13am)	The upper stems are great for stir fry the leaves a little... 8/18/11 at 11:03am by chefedb	9	888
Cleaning a surface for dough started by manofthehoff (8/17/11 at 12:59am)	We are required to use 200parts per million. I do agree with... 8/18/11 at 3:54am by panini	13	354
Learning started by Lifesavin (8/1/11 at 8:22pm)	Try inquiring at the faculty club at your local university.... 8/17/11 at 8:58pm by Bagelboi	22	1,331
"Spaghetti" Sauce and fennel seed started by DevelopingTaste (8/17/11 at 8:06am)	Thanks petals, I look forward to trying the fennel... 8/17/11 at 7:42pm by DevelopingTaste	9	407
Does Liver membrane effect the tast of Pate? started by arkonnexus (8/12/11 at 4:28am)	I understand that, one suggestion was to cook then pass it to... 8/17/11 at 3:22pm by arkonnexus	3	245
What is a Quay started by madcowcutlery (9/9/10 at 2:02pm)	I know of kueh, as in Nonya Kueh, Ang ku kueh, etc. ... 8/17/11 at 2:53pm by foodpump	12	669
HELP: Making rum cakes properly! started by forrie (8/16/11 at 3:21pm)	Another side note... given that recipe, I am curious what the... 8/17/11 at 2:26pm by forrie	3	156
Temperature for pan-frying fish started by Whitepan (8/17/11 at 7:43am)	Thanks everyone! 8/17/11 at 12:33pm by Whitepan	4	186
Pasta sauce - no tomatoes started by Koukouvagia (8/8/11 at 4:29am)	I feel that same way about the sauce...sometime I like a... 8/17/11 at 8:46am by 1 Forkful	14	1,430
what is a good substitute for kiwifruit in recipes? started by Teresa Paolucci (8/15/11 at 7:11pm)	This might interest both of you Teresa & Pete. A Belgian... 8/17/11 at 3:39am by ChrisBelgium	6	549
lemoncello question started by durangojo (8/11/11 at 9:20am)	I only freeze the stuff after the month of soaking at room... 8/16/11 at 9:09pm by Bishop	22	996
Potato puree and ricers started by Koukouvagia (2/13/11 at 10:36am)	Remember, both ricer and food mill involve quite a bit of... 8/16/11 at 5:40pm by gerdosh	23	1,246
what is a good substitution for chocolate cake mix? started by I love cooking (8/15/11 at 11:38pm)	Thank You phatch for this! 8/16/11 at 4:11pm by I love cooking	3	198
Are you a kitchen veteran? started by pcieluck (8/14/11 at 11:53pm)	Well, thank you, gentleman. 8/16/11 at 12:46pm by pcieluck	3	194
Buying meat - help started by Koukouvagia (8/14/11 at 1:45pm)	I buy almost all my meat from the local butchers. Butchers... 8/16/11 at 12:36pm by Koukouvagia	7	276
Rapini, do you eat the leaves? started by abefroman (4/24/09 at 3:10pm)	Chop and saute with a little bit of olive oil and fresh... 8/16/11 at 12:26pm by grichard1956	15	3,205
Spices/dried herbs for mediterranean salad? started by French Fries (8/8/11 at 1:53pm) 1 2	Haha I always order the meatballs with lingonberries at IKEA... 8/16/11 at 9:09am by French Fries	36	738
Squeezing Water out of Thawed Frozen Spinach started by Sodaro (7/2/01 at 9:11pm)	Have you tried using the TofuXpress? I got it a few years ago... 8/16/11 at 7:49am by jejordan	20	4,543
Does cooked pasta go bad? started by KateW (5/18/02 at 5:47pm)	While I might not fully disagree with this statement, on a... 8/14/11 at 8:31pm by Pete	8	17,748
Cleaning cast iron pan started by Koukouvagia (8/9/11 at 7:14am)	I've personally never considered actually subjecting cast... 8/14/11 at 5:30pm by teamfat	12	400
What's the secret to getting smooth, velvety congee? started by ChefKid (2/28/04 at 12:39am)	Another resurrected thread. Coming from a Cantonese family,... 8/14/11 at 8:37am by pohaku	19	7,853
Red Seal in Quebec? Professional Chef & Cook Feedback Please started by BobbyW (8/1/11 at 10:35pm)	Bobby; There are many avenues that yoou can take to acheive... 8/11/11 at 7:01pm by ChefJW	2	211
Canned olive fridge life started by kevin20422 (8/10/11 at 11:28pm)	Decent olives are a small enough luxury. Do your own pitting... 8/11/11 at 9:21am by boar_d_laze	4	172
A long lasting greek salad started by kevin20422 (8/9/11 at 9:23am)	You can make a salad a day in advanced as long as you don't... 8/11/11 at 5:41am by Koukouvagia	1	161
WHAT FOOD OR GROCERY WOULD MAKE YOU TAKE A SPECIAL TRIP TO THE ITALIAN MARKET/DELI? started by panini (8/10/11 at 9:17am)	I go for parmiggiano regiano, pecorino, dried porcini, good... 8/11/11 at 5:21am by Koukouvagia	13	256
Howlin' at the moon... started by durangojo (8/10/11 at 10:43am)	For you durangojo, the good snicker; practically a nicker. ... 8/10/11 at 8:01pm by boar_d_laze	6	184

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