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Food & Cooking Questions and Discussion - Page 17

Thread	Last Post	Replies	Views
My Grandfather Vs. Escoffier started by DoryD (12/14/07 at 5:46pm)	Yep. Just because. That was a good move, Kuan! Hope... 6/8/11 at 4:15pm by MikeLM	22	1,859
Cost started by HeartandSoul (6/7/11 at 12:19pm)	Your food cost % is off the walls for 4 to 5 guest figure... 6/8/11 at 2:57am by chefedb	13	206
Cooking time and temp on a pork shoulder? started by jblade (6/1/11 at 11:27pm)	Polder, is that a play on pork shoulder? 6/7/11 at 11:23am by kuan	20	2,127
Novice question about my meat thermometer not reading correctly started by goutie (6/7/11 at 7:55am)	I think the key is making sure you have a solid thermometer... 6/7/11 at 10:41am by Nicko	2	292
Chicken Galantine started by pcieluck (6/6/11 at 10:35pm)	This is a far cry from a Galantine which is usually a whole... 6/7/11 at 5:47am by chefedb	3	257
What cant go in vegetable stock? started by kevin20422 (5/16/11 at 12:57pm) 1 2	Again we have to seperate commercial and the home. Both are... 6/7/11 at 4:09am by chefedb	56	1,391
Fruit & VegetableSculptures started by Johnnny1 (7/13/10 at 6:20am)	Lots of great free stuff out there too, which is great when... 6/6/11 at 12:54pm by linny29	3	380
can Halloumi be made at home? started by siduri (6/3/11 at 6:35am)	My apologies. I won't be making that mistake again. I knew... 6/5/11 at 9:45pm by Longcolts	14	402
Home made pasta started by Teresa (2/19/11 at 8:04am)	It seems to make since to have a "Baking" style recipe that... 6/5/11 at 9:30pm by RGM2	23	999
slab bacon started by APGChefDave (6/1/11 at 1:03pm)	I deseed jalapenos, cut them in half, then blanch them. ... 6/5/11 at 7:59pm by Nadeest	12	437
Fillet Oregenata started by Scattergun2570 (6/5/11 at 3:02pm)	Can anyone tell me how to make this dish? 6/5/11 at 3:02pm by Scattergun2570	0	123
What is the biggest culinary rip-off you have seen? started by Jellly (5/12/11 at 1:38am) 1 2	Take Stop and Shop, for example. In the baking aisle, you... 6/4/11 at 10:07am by Kittycat	54	1,728
fenugreek leaves... started by RGM2 (6/2/11 at 7:34pm)	Watercress and fresh have similar flavors? Awesome news! 6/3/11 at 6:48pm by RGM2	3	208
terminology question: chili pepper, hot pepper, hot red pepper ? started by siduri (6/2/11 at 6:01am)	Thanks all, here at most you might read the region the hot... 6/3/11 at 5:20am by siduri	8	505
Providing meals for disabled people started by PaulsMum (5/29/11 at 2:12pm)	Not sure what your skill set is but if you like the frozen... 6/2/11 at 8:53pm by RGM2	4	313
Hogfish? First time cooking need advice. started by mike pitrola (6/2/11 at 9:19am)	Don't need a recipe. Creating a dish. Just looking for... 6/2/11 at 7:32pm by mike pitrola	2	334
Croutons started by depaul (5/16/11 at 10:31pm)	Part of the key for any crouton making is the cooling down... 6/1/11 at 10:10pm by Deacon	10	378
Cooking Lamb breast started by Jermaine Jones (5/31/11 at 3:29pm)	Have you got a nice rind on the outside? Bone-in or not? Both... 6/1/11 at 5:14pm by brownedoff	1	283
Jasmine rice plus what? started by bluedogz (3/11/08 at 7:20pm)	Another vote for simplicity. Whenever I cook Jasmin rice or... 6/1/11 at 3:37am by ChrisBelgium	7	718
The health benefits of burnt food started by kevin20422 (5/22/11 at 9:41pm)	True charcoal is supposedly good for your digestion ans... 6/1/11 at 2:38am by DC Sunshine	12	538
Sushi problems. ( Pics inside) started by vaindioux (5/15/11 at 12:24pm)	Chef Clarence, when you say a silicon mat, you mean the... 5/30/11 at 10:12am by kaneohegirlinaz	9	476
do flavorful liquids thicken just from reduction or is collegen / starch necessary for thickening? started by Mustaroad (5/24/11 at 2:47pm)	Roux has a thickening power, meaning it will thicken a lot of... 5/29/11 at 2:04pm by French Fries	18	447
Need your help please started by chrose (5/20/11 at 9:58am)	Ed, being a diabetic I could see the potential. All... 5/29/11 at 10:03am by chefbuba	15	380
Sodium Alginate Science started by Ali Nelson (5/29/11 at 6:05am)	Hi everyone, we run science camps for kids and have... 5/29/11 at 6:05am by Ali Nelson	0	161
Souflee question started by southpoleman69 (5/28/11 at 7:53pm)	The easiest way is to prepare the whole base (without the... 5/29/11 at 3:38am by ChrisBelgium	1	193
Seattle: source for veal bones started by RGM2 (5/28/11 at 8:09pm)	I have been looking for a good butcher here in the Seattle... 5/28/11 at 8:09pm by RGM2	0	140
hUNGARIAN SPEACK started by old hungarian (5/19/11 at 11:36pm)	Well.. not exactly, you're right. 5/28/11 at 1:09pm by French Fries	5	262
Sides with Chicken Marbella?? started by shipscook (5/26/11 at 9:24am)	Nan, Joey is wonderful Chef, her ideas are terrific ! Go... 5/27/11 at 4:15pm by petalsandcoco	7	338
artichoke - choke started by liv4fud (7/14/05 at 1:39pm)	Wow it has a face and gray hair. 5/26/11 at 1:16am by Bazza	9	3,972
Looking for Berkshire Pork started by Pierre (5/22/11 at 9:44pm)	I started raising Berkshires and slaughtered a few and Damn... 5/25/11 at 9:47pm by Chef Tomain	2	245
Winn Dixie, the former "Beef People" started by Malachi (5/1/11 at 6:42pm)	Canadian beef is not the issue / The issue is with all this... 5/24/11 at 3:20am by chefedb	23	1,014
usable servings from a whole fish started by vohrtex (5/22/11 at 4:40pm)	Thanks! 5/23/11 at 11:59am by vohrtex	2	221
Ideas for middle school career day? started by HitchedGibson (5/18/11 at 8:22pm)	Since I'm a whole one year into my cooking career, I just... 5/23/11 at 8:53am by HitchedGibson	8	534
How Do I Know When An Egg Is Bad? started by kaneohegirlinaz (5/18/11 at 10:13am)	Only if they have been in fridge. Break it into a bol first... 5/23/11 at 8:15am by chefedb	17	727
Seasoning meat with bouillon cubes. started by pcieluck (5/19/11 at 12:10am) 1 2	Chris! .I have tried a dried Bechamel made by a company... 5/23/11 at 4:46am by chefedb	32	1,039
Question Roasting Jalapenos started by kokopuffs (5/22/11 at 5:32am)	Open flame and a torch work really well and fast, but... 5/23/11 at 3:01am by ChrisBelgium	5	286
What is your favorite thing to grill? started by Nicko (5/5/11 at 5:28am) 1 2	Thank You ChefBillyB for the pics that you have shared with... 5/23/11 at 12:01am by IceMan	44	1,569
Need help with name for Catering Company... started by caribchef (5/20/11 at 10:21pm)	"Caribican" American Island Cuisine Just an idea... 5/22/11 at 9:35pm by sjdthepcmd	3	283
Pupusa Recipe? started by RPMcMurphy (5/21/11 at 4:54pm)	If my memory serves me correctly these are like thick corn... 5/22/11 at 3:16am by chefedb	3	301
freezer storing started by BrennaAK (5/20/11 at 11:00pm)	n/a 5/21/11 at 6:50pm by French Fries	3	236
Cole Slaw for fish tacos started by FL Italian (4/30/11 at 6:00am)	Fennel does sound good to ME.... the wife HATES fennel... so... 5/20/11 at 2:40pm by FL Italian	7	540
How to make dill pickles? started by MithunChowdhury (5/20/11 at 2:29am)	I use kosher salt, fresh garlic, stalks of dried or fresh... 5/20/11 at 12:58pm by Mezzaluna	2	255
Noob hit list started by tapslog21 (5/18/11 at 5:48am)	My suggestion is to buy a good cookbook, browse and mark a... 5/20/11 at 3:59am by ChrisBelgium	9	367
Rabbits: Kill My Own started by ChrisLehrer (6/16/10 at 9:57pm) 1 2	Well folks, sorry to say to some, but I'm from the South,... 5/19/11 at 9:42pm by JM09	59	4,780
Marinade injectors started by chrose (5/18/11 at 10:04am)	I will use them in a pinch. If I have proper time to... 5/19/11 at 5:46pm by ChefHoff	2	212
Help! Need inexpensive breakfast ideas for 50-75 people! started by kf4qhk (5/8/11 at 5:04pm)	Jeremy Tell us what has happened at church, I would love to... 5/19/11 at 8:23am by kaneohegirlinaz	17	777
The name of a garnish for small cuts started by patrikcainan (5/16/11 at 6:10am)	I definitely concur with your opinion on the Pellapratt... 5/19/11 at 7:53am by cheflayne	20	535
Check out my blog! started by EJDutcher (5/16/11 at 8:31pm)	Your blog looks good. A good idea - one thing: the text is... 5/19/11 at 12:07am by jeejay	2	262
Cooking frozen homemade pizzas started by nosworthy (5/4/11 at 6:10am)	Penguin, I agree with the pizza stone idea. I don't have... 5/17/11 at 9:25pm by DC Sunshine	7	500
Puff pastry ideas started by Koukouvagia (5/16/11 at 4:18am)	It's a good idea but the purpose of this is to clear out my... 5/17/11 at 5:00am by Koukouvagia	2	328

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