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Food & Cooking Questions and Discussion - Page 15

Thread	Last Post	Replies	Views
purple chili peppers started by siduri (7/5/11 at 3:29pm)	Now that's useful information! I knew acid was an antidote,... 7/9/11 at 11:18pm by siduri	8	486
Should clams open when cooked? started by abefroman (7/1/11 at 10:12am)	Yea it was something I read about when we decided to go dig... 7/9/11 at 12:37pm by eastshores	16	712
Camping Trip started by Bond (7/9/11 at 8:17am)	are you backpacking? if weight is the criteria, my... 7/9/11 at 8:59am by durangojo	1	130
What type of "farm to table" activities are you involved in? started by eastshores (7/5/11 at 6:26pm)	Certainly a nicer accent than the nuances of flavour... 7/9/11 at 7:55am by brownedoff	11	266
Jowl started by Chefette35 (7/7/11 at 8:52am)	First of all, I don't think turkey fat would work in a... 7/9/11 at 4:41am by KYHeirloomer	2	145
Used cookbook prices going up. Fast. started by Jellly (7/7/11 at 12:43am)	pcieluck, I own a Kindle and am very fond of it, but there... 7/8/11 at 10:06pm by Pete	4	226
Steaks? the best you ever had? started by QUETEX (6/30/11 at 6:09am)	Porterhouse, and rib, especially bone-in rib, are great steak... 7/8/11 at 9:38am by boar_d_laze	13	389
Adding gelatine to a souffle mix? started by Spatula (7/7/11 at 7:50am)	The so called soufflé in the video is in fact a quiche! A... 7/8/11 at 5:10am by ChrisBelgium	5	216
Some Questions I have for college started by JoeyBones (7/7/11 at 1:37am)	tl;dr? It's hard and not as glorious as you might think.... 7/8/11 at 1:35am by left4bread	2	197
Celery turned color started by komala (7/7/11 at 9:30pm)	Hold them in water, perhaps even with a bit of lemon juice..... 7/7/11 at 11:27pm by pcieluck	1	131
Burger question here started by southpoleman69 (7/4/11 at 7:49am)	My two cents on this topic. Ground beef is more dangerous... 7/7/11 at 11:23pm by pcieluck	6	231
Dilemma! lemon sauce has a slightly burnt after taste..any help? started by Kiran (7/1/11 at 2:47pm)	sadly sauce being a pretty homogeneous mixture, it's not like... 7/7/11 at 11:06pm by pcieluck	3	201
Why do all these Buffalo wing places stink now? started by Jack Burton (7/7/11 at 8:14pm)	A lot of it has to do with oil. Frying oil 10-20 gallons at a... 7/7/11 at 10:35pm by pcieluck	2	165
Sous Vide, botulism? started by Mustaroad (12/11/10 at 11:57pm)	Thanks a lot for your answer. 7/6/11 at 2:29pm by noosch	26	1,682
OUR RESULTS ARE IN. started by panini (7/3/11 at 5:48pm)	I really believe him eating like a slob in every kitchen is a... 7/6/11 at 2:08pm by chefedb	24	380
Secret Recipes started by sternlight (6/27/11 at 3:42pm) 1 2	I'm sorry I couldn;t deliver sooner. Here is Barbara... 7/5/11 at 12:52am by siduri	42	955
Modern technique for bechamel? started by eastshores (6/28/11 at 8:47am) 1 2	To me, Bechamel is a base for sauce. It is not something I... 7/4/11 at 1:35pm by RGM2	36	746
Trying New Foods started by kaneohegirlinaz (6/4/11 at 9:28am)	The original Waldorf was at 34th street, near where Empire... 7/4/11 at 11:04am by chefedb	27	1,098
Copyrights to recipe started by saffron (7/1/11 at 5:34am)	Saffron, I had a buddy who did this same type of thing a few... 7/4/11 at 8:23am by panini	8	284
Maine lobster vs Canadian Lobster started by tinstryde (7/4/11 at 2:25am)	I do not use Canadian . However on price quotes they come in... 7/4/11 at 3:08am by chefedb	1	351
I "broke" my mousse ... will it still set? started by alexcabot (7/3/11 at 7:51pm)	Not quite sure how you were doing the mousse, I usually fold... 7/3/11 at 8:48pm by cheflayne	1	158
Best culinary experience schools started by mcguirembrian (7/3/11 at 6:56am)	I have taken various courses around Europe, everything from a... 7/3/11 at 2:31pm by Ishbel	1	150
slow cooking pork back ribs started by juzi1986 (7/1/11 at 8:36pm)	Ribs should be done in the 225-250F range. Are you cooking... 7/2/11 at 5:26am by KYHeirloomer	1	157
Escolar, good fish or bad fish? started by Cucina (7/30/02 at 4:46pm) 1 2	Its taken the place of Tilapia as the new cheap fish.There... 7/2/11 at 4:18am by chefedb	31	20,833
A few 'New to fish' questions started by markg2 (6/30/11 at 4:59am)	Just for the record, tuna and its relatives are oily fish.... 7/1/11 at 6:36pm by KYHeirloomer	6	341
Dinner Guest Menu Dilemma started by kaneohegirlinaz (6/27/11 at 9:10pm)	Mahalo Kitchenshrink. You know, I don’t feel that it was... 7/1/11 at 9:42am by kaneohegirlinaz	17	336
Help with appetizers started by tinstryde (6/30/11 at 6:13am)	Why not, Juzi? An appetizer is a small portion designed to... 7/1/11 at 3:27am by KYHeirloomer	7	262
Dissapointed with my performance in the kitchen...Any advice? started by Renau04 (6/30/11 at 7:07pm)	Learn to use that feeling constructively, that's the only... 6/30/11 at 7:50pm by pcieluck	2	150
Basic foam sauce started by komala (6/29/11 at 6:31pm)	Gelatin and agar agar form a network that enables significant... 6/30/11 at 7:46pm by thetincook	6	302
Looking for tips on grilling homemeade pizza started by dimples3130 (6/26/11 at 3:24pm)	well quarry is made of clay. And because of that it's not... 6/30/11 at 7:19pm by pcieluck	8	240
sour cream.... started by Kiyana Cofield (6/26/11 at 8:38am)	I use a kind of sour fermented milk in bread, with very good... 6/30/11 at 4:38pm by brownedoff	8	241
Black Sea Bass??? Sauce ideas and cooking techniques started by Renau04 (6/29/11 at 1:14pm)	I had a great dish at a very good restaurant a few weeks ago... 6/30/11 at 4:24pm by brownedoff	10	296
Restaurant Marketing and Advertising started by mariaJ (11/6/09 at 4:36am)	Also this: http://neversaidaboutrestaurantwebsites.tumblr.com/ 6/30/11 at 4:08pm by brownedoff	11	460
flour tortillas started by left4bread (6/29/11 at 3:48am)	We used to make fresh flour tortillas every day at my... 6/30/11 at 6:20am by QUETEX	10	256
Raw egg prevention needed started by SomethingTasty (6/4/11 at 7:18am) 1 2	I do use raw eggs at home all the time. even feel okay about... 6/30/11 at 2:09am by pcieluck	59	837
Marinade question.....How long is too long? started by SeeF00d (6/26/11 at 12:23pm)	I wouldn't care if you told me you were going to marinate... 6/30/11 at 1:58am by pcieluck	11	335
Difference between creme caramel creme brulee and Trinity Burnt Cream started by tinstryde (6/27/11 at 1:18am)	Bartolomeo Scappi, chef to Pope Pius V, in his monumental... 6/29/11 at 7:53pm by thetincook	10	548
Belgian waffles vs regular waffles? started by mudbug (9/21/00 at 2:06pm)	Agreed. The main difference is the use of yeast rather than... 6/29/11 at 9:50am by TomatoMustard	13	4,442
brined bones for stock question started by gmac (6/27/11 at 9:11pm)	You'll most likely be fine unless you super super reduce your... 6/28/11 at 11:57pm by Someday	6	178
Bacon in the Oven started by shel (9/3/08 at 10:25am)	I used to buy bacon ends at the market, because I'm mad... 6/28/11 at 4:59pm by thetincook	29	4,208
Calphalon started by Lifesavin (6/27/11 at 10:58pm)	There is no reason why any cookware designed for heat... 6/28/11 at 4:25pm by eastshores	1	144
Pulled Pork: how much to buy... started by jody_bowie (5/9/08 at 10:54am)	I would say that your in the right range for starting weight.... 6/28/11 at 9:00am by chefbuba	13	25,837
Question regarding creme caramel started by tinstryde (6/26/11 at 3:14am)	(no title) 6/27/11 at 3:39pm by thetincook	5	179
Sriracha Addiction? started by Psycho Chef (4/26/08 at 10:09pm) 1 2	I started putting Sriracha on our tables at the restaurant,... 6/26/11 at 8:55pm by fzeciri	52	5,794
Has anyone tried adding a spoonful of live yoghurt to kimchi, to accellerate the fermentation? started by austincook (6/25/11 at 10:17pm)	I'm making a batch of kimchi at home right now, and just had... 6/25/11 at 10:17pm by austincook	0	187
Pastrami Sandwich started by depaul (6/23/11 at 9:06pm)	Pastrami is pretty versatile. You'd really surprise yourself... 6/25/11 at 8:08pm by pcieluck	6	248
Grilling chicken and cross contamination safety? started by French Fries (6/13/11 at 12:00pm)	I don't buy that. There was a time where eggs were actually... 6/25/11 at 7:54pm by pcieluck	17	541
New Nordic Cuisine and the US? started by brownedoff (6/13/11 at 6:34pm)	I can't help you re the USA. I haven't visited there since... 6/25/11 at 3:02pm by Ishbel	6	441
High smoke point oil started by Enrico747 (6/24/11 at 9:36am)	Whoops, posted in a duplicate thread: Generally oils are... 6/25/11 at 9:04am by brownedoff	6	443
Need help with tempering eggs started by SomethingTasty (6/23/11 at 3:00pm)	Yeah phyllo.. I'm not sure about the butter, I've seen... 6/24/11 at 2:50pm by SomethingTasty	7	241

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