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Food & Cooking Questions and Discussion - Page 17

Thread	Last Post	Replies	Views
Fry Pan Help started by ROUX61 (9/15/11 at 6:58pm)	I have to agree with the rest, I have always used Cast Iron... 9/15/11 at 10:34pm by hideoutchef	4	125
The next Ultamate Cheeseburger started by Steveyray 11 (9/15/11 at 7:48pm)	I have always loved bbq hamburgers as many do, I find the... 9/15/11 at 7:48pm by Steveyray 11	0	74
Does Coconut Oil Help With Dementia? started by Greenmotion (9/13/11 at 12:26pm)	Cute! Chef Bill, I like that. Sometime I forget where I am... 9/15/11 at 4:23am by chefedb	5	334
How to temper beet root in juicing? started by eastshores (9/14/11 at 7:26pm)	I'm making my move to be a healthy individual again. I am... 9/14/11 at 7:26pm by eastshores	0	67
Mustard seed substitution started by Flygirl (9/14/11 at 2:05pm)	Thank you hideoutchef & frenchfries! Fortunately, the gr.... 9/14/11 at 5:20pm by Flygirl	3	496
Chicken Marsala started by Koukouvagia (9/13/11 at 1:47pm)	We have a rather large liquor store here in Upstate NY and I... 9/14/11 at 9:44am by chrose	12	223
Bottarga Di Muggine started by shroomgirl (2/9/02 at 7:03am)	Hello Pongo, I am new to this site and found it through a... 9/13/11 at 4:37pm by willie the cook	13	2,659
What foods contain the most saturated fat? started by Chlorinated (9/12/11 at 1:10pm)	I can try to accept your slightly delusional sense of... 9/13/11 at 1:59pm by Koukouvagia	14	348
What can I do with the cooking oil from fried chicken? started by DevelopingTaste (9/3/11 at 5:02pm)	How are deep fat fryers really all that different from pan... 9/13/11 at 9:24am by Rob W	9	508
As I am moving out as a student for the first time I want to get more serious about cooking! started by Le Francais (9/9/11 at 10:51am)	Honestly, the two knives that I use most in a kitchen are the... 9/13/11 at 12:43am by Nadeest	8	248
two small pork roasts instead of one big one started by bscepter (9/10/11 at 12:39pm)	You're inspiring me to make a pork roast real soon! 9/12/11 at 2:06pm by French Fries	9	265
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	205
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	250
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	350
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	2,639
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	143
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	364
Kishka? started by hexnymph (2/3/04 at 5:46am)	Thank you Chefedb, very interesting. 9/11/11 at 7:02am by angrybob	25	6,365
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	65
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	242
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	417
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	155
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	99
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	103
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	93
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	576
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	1,390
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	591
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	1,264
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	17,003
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	2,121
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	1,079
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	279
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	768
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	907
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	266
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	27,112
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	2,798
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	421
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	508
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	717
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	290
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	384
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	519
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	2,460
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	2,165
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	149
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	136
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	1,566
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	276

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