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Food & Cooking Questions and Discussion - Page 20

Thread	Last Post	Replies	Views
Cooking challenge on a Food Stamp budget started by thesavillian (7/17/11 at 9:50pm)	So you need some basic techniques. Like: most recipes start... 7/20/11 at 12:53pm by siduri	16	445
Ok.. making a crab cake tonight. Advice? started by eastshores (7/18/11 at 8:29am)	At work we didn't make hundreds, we made thousands .I even... 7/20/11 at 8:58am by chefedb	22	412
How can I make a homemade butter last longer? started by oan17 (4/28/11 at 1:19am)	Not really. The best way to hold is vacuum pack and freeze. ... 7/19/11 at 7:42pm by boar_d_laze	6	555
Calling All Chefs started by GourmetM (7/18/11 at 9:48pm)	No no, Panini, they aren't combining two shows, they're... 7/19/11 at 2:58pm by GourmetM	3	170
How many times can you roast potatoes in the same fat? started by nosworthy (7/19/11 at 5:39am)	The smoke point of lard is 370°F Fat from an oven at a... 7/19/11 at 2:29pm by pcieluck	3	177
pork brine recipe started by durangojo (7/6/11 at 10:05am) 1 2	well, unless you're selling edible clothing, i'd forgetabout... 7/19/11 at 10:34am by durangojo	38	1,028
Sweetener question started by Grumio (7/18/11 at 7:04pm)	I don't think your question too "duh." Here's a link that... 7/18/11 at 7:18pm by GourmetM	1	121
Chinta Ria Chicken Curry Recipe started by stubbyholder (7/17/11 at 7:30pm)	What kind of chicken curry? it is coconut based or what? 7/18/11 at 2:38am by komala	1	202
le corden bleu master chef cooking clasaes started by pastrycake (7/17/11 at 9:19pm)	There are tons of pie crust videos on the food network site,... 7/17/11 at 10:15pm by boar_d_laze	1	210
Two Questions started by HonuRacer (6/29/11 at 11:00am)	OOOO - HHHH !!! My Gosh!! Who's making Butter Mochi,... 7/17/11 at 7:20pm by kaneohegirlinaz	3	182
How to cook beef heart? started by mattlorig (8/9/07 at 7:07pm)	We used to buy beef hearts whole or in half. We'd trim them... 7/17/11 at 5:56pm by Mezzaluna	13	43,449
How do I cook Trigger fish, and what does it taste like? started by abefroman (12/11/08 at 5:08pm)	DReed3, I was at Dierberg's Market today and they have... 7/17/11 at 1:17pm by ErinMetz	12	12,432
Brining Beans During Initial Soak started by Schmoozer (6/3/10 at 1:20pm)	This may not refer to beans but i remember reading way back... 7/17/11 at 1:14pm by siduri	16	2,507
cucumber flowers? started by HIME (7/16/11 at 9:09pm)	From a culinary viewpoint the only difference between... 7/17/11 at 3:06am by KYHeirloomer	1	216
A 'little' oil? started by markg2 (7/15/11 at 10:05am)	Excellent advise! 7/16/11 at 4:09pm by markg2	5	202
lemon pepper cream sauce started by msjones07 (7/16/11 at 1:32am)	You're absolutely right, Pete, it is a velouté. Thanks for... 7/16/11 at 10:40am by ChrisBelgium	5	706
Tako (Octopus) Poke ~ It's Ono-licious!! started by kaneohegirlinaz (7/15/11 at 4:14pm)	Thanks Kuan This is the first time that I ever made my own... 7/16/11 at 8:17am by kaneohegirlinaz	2	212
Leave the skin? started by the-boy-nurse (7/15/11 at 8:51am)	A "picnic ham" isn't really a ham at all, it's the bottom... 7/16/11 at 6:56am by boar_d_laze	2	158
Dredging started by markg2 (7/15/11 at 10:01am)	The most common mistake is to put the flourcoating on too... 7/16/11 at 5:19am by ChrisBelgium	9	205
Olive Oil Foam?? help started by FoodSlut (6/26/11 at 8:09pm)	You can buy olive oil mayonaise, which is darn close to this... 7/16/11 at 3:56am by chefedb	10	491
Will Dean's whole milk work for making cheese? started by abefroman (7/6/11 at 1:17pm)	Any of youse guys use the citric acid method for mozzarella?... 7/15/11 at 5:55pm by thetincook	13	301
Fish + pesto? started by markg2 (7/13/11 at 5:30am)	Am I missing the obvious or is there not a way to tell the... 7/15/11 at 4:13pm by markg2	18	382
Question about dried Wild Mushrooms?? started by Renau04 (7/6/11 at 6:05pm)	Renau04, Dried mushrooms can be very though... I have had... 7/15/11 at 5:10am by EdibleWildShrum	8	307
Where to I post new threads about making cheese? started by zCaptain (7/14/11 at 4:52pm)	I'll be very excited to see some of these 7/15/11 at 1:21am by pcieluck	2	583
Lamb... started by RGM2 (5/28/11 at 4:36pm)	I butcher a lamb each fall that I get at the 4-H fair... 7/14/11 at 3:17am by Chefross	2	192
Steamed broccoli and cauliflower leaves started by dcpat (5/30/11 at 2:02pm)	How long did it end up taking and how'd they turn out? 7/13/11 at 6:18pm by GourmetM	1	269
Tofu Snafu started by GourmetM (7/12/11 at 11:21am)	Tofu is literally a sponge. As described above, it's best... 7/13/11 at 6:03pm by FullTang	4	177
Black on scrambled eggs started by juju375 (7/9/11 at 4:35am)	It's not easy to hold scrambled egg on the steam. Someone... 7/13/11 at 4:10pm by panini	8	413
Floatin' island malfunction started by tinstryde (7/5/11 at 10:09pm)	Well, It appears the I owe an apology to Monsieur d-laze... 7/13/11 at 3:33pm by panini	9	327
Can anyone help me find an old ice cream recipe pamphlet from the 70's or before? started by dowdeva (6/13/11 at 7:01am)	Hi, Lisa. I didn't find the one you were looking for, but I... 7/13/11 at 1:55pm by ChefChezMoi	1	137
What do you do with a rutabaga started by firerose0801 (4/16/08 at 2:41pm)	Try Pumpkin and Peanut butter soup. It is really good. I... 7/13/11 at 5:57am by chefedb	14	4,214
Bourdain answers reddit.com's top 10 questions for him started by eastshores (7/11/11 at 12:35pm)	Had to research it for a second. There apparently was a... 7/12/11 at 10:27pm by eastshores	2	279
Go away gelatin! I don't like you! started by coconut (7/2/11 at 12:14pm)	Here's a page with some discussion and usage guidelines. I... 7/12/11 at 10:08pm by pohaku	6	333
is it an aioli sauce? started by xxnikole (7/6/11 at 1:04pm)	Obviously, I have no idea what's in your restaurant's salsa... 7/12/11 at 9:28pm by boar_d_laze	7	238
Vermicelli Noodles started by kel (7/12/11 at 5:49pm)	You can't really hold them under refrigeration without losing... 7/12/11 at 7:49pm by thetincook	1	139
Questions on Overkill kitchen build started by SuperchargedRS (6/29/10 at 12:22am)	what about swapping out the Traulsen compressor for a... 7/12/11 at 4:25pm by hedgewell	15	824
Pizza started by gbhunter (5/1/05 at 11:33am)	Hi, What you should do is to throw cormeal across the stone... 7/12/11 at 10:47am by sarahg	22	2,162
Chinese Lasagna started by MangoChutney (7/1/11 at 11:59am)	I think it needs something to set the pasta apart from the... 7/12/11 at 10:43am by MangoChutney	2	259
It's What You Call It started by KYHeirloomer (7/11/11 at 4:19am)	In "Romeo and Juliet," Shakespeare writes: "A rose by any... 7/12/11 at 10:43am by GourmetM	9	220
I need some SERIOUS help making lollipops! started by swtleece (7/9/11 at 7:02pm)	Perfect! I found a Wilton Silicone Mat at Michaels, and it... 7/11/11 at 4:48pm by swtleece	6	298
ISO mild flavor molasses started by deepfryerdan (7/11/11 at 11:00am)	Grandma's brand is the only brand we can get here in... 7/11/11 at 12:27pm by mastersniper	2	205
Thicking question started by Remixedfood (7/4/11 at 8:29am)	Guava Gum, Modified corn starch, Modified Pectin ,Instant... 7/11/11 at 4:04am by chefedb	4	245
Mussel Poke started by kaneohegirlinaz (5/30/11 at 2:52pm)	Going to our favorite "asian market" on Tuesday, I can't... 7/10/11 at 11:09pm by kaneohegirlinaz	5	418
Anyone eat/serve Tofu? started by OnePiece (5/31/11 at 11:12am)	Sorry I didn't reply sooner to this thread. Really... 7/10/11 at 7:38pm by OnePiece	9	287
Easy way to remove chicken skin? started by markg2 (6/30/11 at 4:52am)	thanks for the anatomy lesson...now i know! the elegant and... 7/10/11 at 10:20am by durangojo	15	549
Kitchen Rental questions started by DreamingBig (7/9/11 at 6:39pm)	BigEye, If it were me I would negotiate a monetary cost for... 7/9/11 at 11:32pm by panini	1	147
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	592
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	1,034
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	132
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	273

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