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Thread	Last Post	Replies	Views
Why are we upset when others don't like the same foods? started by Koukouvagia (5/4/10 at 9:07am) 1 2 Forum: Food & Cooking	I can't say that i gat upset about it, but we do all have our... 5/16/10 at 9:24pm by halmstad	37	1,148
Say what?? started by teamfat (4/16/10 at 5:50pm) 1 2 Forum: The Late Night Cafe (off-topic)	Dictionary.com? Well if ya wanna surf... 4/22/10 at 10:25pm by gypsy2727	37	958
Last herb/spice you bought started by phatch (1/18/10 at 10:43am) 1 2 Forum: Food & Cooking	5 minutes from my house. Smells really good in there, and they... 1/20/10 at 8:20pm by MuskyHopeful	37	5,606
Best Olive Oil You've Ever Had started by shel (9/6/08 at 10:01am) 1 2 Forum: Food & Cooking	I really enjoyed the olio nuovo that I ordered from California... 12/28/09 at 1:14pm by gonefishin	37	8,740
Copyrighted materials - Read First Before Posting started by Nicko (8/1/07 at 6:49pm) 1 2 Forum: Recipes	LOL that's hard to give a reciepe like pizza hut's pasta... 12/3/09 at 11:16pm by menocancook	37	10,199
Favorite afterwork drink to relax with? started by BenRias (6/15/08 at 2:54am) 1 2 Forum: The Late Night Cafe (off-topic)	Not a huge drinker any more....funny how most of my cook... 10/16/09 at 8:25am by shroomgirl	37	5,977
Build my Kitchen Arsenal... started by LordRatner (9/11/08 at 3:39pm) 1 2 Forum: Cooking Equipment Reviews	I couldn't find myself a steamer set from a retailer.... 12/17/08 at 2:44pm by yellotrace	37	8,794
No stick fried egg tips? started by BenRias (2/12/08 at 8:15pm) 1 2 Forum: Professional Chefs	Also the bread should never leave the pan. Imagine a piece of... 8/13/08 at 6:33pm by yorvo	37	12,057
its all about the complaining started by dudethatsmine (3/14/08 at 11:17pm) 1 2 Forum: Professional Chefs	shoot this thread is still going on anyway i guess ill update... 3/30/08 at 5:48pm by dudethatsmine	37	2,659
I need help started by foleyisgood (3/7/08 at 3:51pm) 1 2 Forum: Professional Chefs	I would say that much good advice has been posted here for... 3/27/08 at 6:15pm by Highland Chef	37	2,185
is this normal? started by 9ballprodigy (1/12/08 at 4:12am) 1 2 Forum: Professional Chefs	For your gratin, try slicing the potatoes ahead of time and... 1/20/08 at 3:56pm by LeCuisson	37	2,994
I bought a pig! started by Nicko (6/7/07 at 3:10pm) 1 2 Forum: Food & Cooking	I'll pass on slaughtering and scalding.....but butchering sure... 6/20/07 at 7:10pm by shroomgirl	37	6,998
Food in Film Compilation started by mudbug (12/13/01 at 5:39pm) 1 2 Forum: Food & Cooking	Fabulous, if anyone else has more to add since the list hasn't... 2/9/06 at 2:25am by mudbug	37	7,407
Varieties of STUFF in your Fridge or how many vinagers do you have??? started by shroomgirl (12/3/00 at 7:09pm) 1 2 Forum: Food & Cooking	things have not changed alot in 4 years....I am now into... 4/13/05 at 5:43pm by shroomgirl	37	7,642
Do you enjoy compliments on your culinary skills? started by Athenaeus (9/2/02 at 1:41pm) 1 2 Forum: Food & Cooking	Ron, That mind set is not a maturity thing, it's a perfection... 10/1/02 at 10:00pm by panini	37	1,757
Crime and Gun Ownership started by kokopuffs (8/12/02 at 7:09am) 1 2 Forum: The Late Night Cafe (off-topic)	I consider myself more than a cowboy; I'm the sex messiah! 8/21/02 at 11:48am by kokopuffs	37	1,664
Best wishes, CC! started by momoreg (7/17/02 at 11:36am) 1 2 Forum: The Late Night Cafe (off-topic)	I think if you follow something like what our wonderful... 7/27/02 at 4:01am by panini	37	2,094
Samples, how to be a standout? started by W.DeBord (1/8/02 at 5:15am) 1 2 Forum: Professional Pastry Chefs	O.k. maybe I mis-understood something......it doesn't make... 1/23/02 at 4:43am by W.DeBord	37	2,924
Diary of a Baby-Chef, Part II started by Anneke (10/2/01 at 6:38am) 1 2 Forum: Food & Cooking	A winterland fantasy to ring in the new year Celebrate in the... 11/20/01 at 5:51pm by Isa	37	2,973
Another bread book started by Kimmie (9/27/01 at 11:44am) 1 2 Forum: Cookbook Reviews	What a mess Kyle. Sorry, it's always disappointing when a book... 10/19/01 at 5:31pm by Isa	37	2,498
what is a japonaise? and other questions... started by m brown (1/1/01 at 1:38pm) 1 2 Forum: Pastries & Baking	Even though joconde has the addition of whipped whites, I find... 2/25/01 at 11:34am by momoreg	37	9,410
the quintessential(sp?) brownie started by breadster (7/26/01 at 7:10pm) 1 2 Forum: Pastries & Baking	Fine Cooking had an article about brownies and there was a... 9/3/01 at 12:02pm by thebighat	37	2,511
What do you wear? started by Pastachef (9/1/01 at 3:32am) 1 2 Forum: The Late Night Cafe (off-topic)	I found pattern 2233 today. No commis' cap, but I did find a... 9/7/01 at 6:37pm by Isa	37	1,606
Gnocchi started by Anneke (7/27/01 at 6:49pm) 1 2 Forum: Food & Cooking	Thanks Suzanne, You got me thinking.Maybe I've been using a... 9/27/01 at 3:41pm by davewarne	37	9,997
So,What up? started by cape chef (1/13/01 at 3:41pm) 1 2 Forum: Pairing Food and Wine	David,I understand your reply and respect your concerns about... 1/27/01 at 10:47am by cape chef	37	1,628
Take the 5 Ingredient Challenge! started by foodnfoto (4/25/01 at 3:37pm) 1 2 Forum: Recipes	MEXICAN LASAGNA flour tortillas, (bottom layer) 1 layer... 5/19/01 at 6:45pm by Pastachef	37	2,262
Let's Talk Mushrooms started by mrdecoy1 (3/24/12 at 9:28pm) 1 2 Forum: Food & Cooking	Aha, I understand. While early false morels are plentiful... 5/1/13 at 1:54pm by Slayertplsko	36	696
Butt Space in the Kitchen started by Miss Kim78 (3/17/13 at 12:54pm) 1 2 Forum: Professional Chefs	Or at least used to be...but I fear of late its become a... 4/22/13 at 12:01am by Meezenplaz	36	907
Why is my bread heavy and crust too hard? started by kireol (12/21/08 at 10:11pm) 1 2 Forum: Pastries & Baking	I would start using a preferment using, let's say, for my 6C... 3/12/13 at 3:45pm by kokopuffs	36	43,065
17 years old and Executive chef started by 17yearsoldexec (3/20/11 at 3:36pm) 1 2 Forum: Professional Chefs	And still try to learn something new every day as well. 2/27/13 at 6:35pm by 2scoops	36	2,935
Edible plants - what are your favorites started by Nicko (7/14/09 at 3:01pm) 1 2 Forum: The Camp Cook	Regarding book and resources for learning foraging: Sam... 2/16/13 at 7:43pm by SamSchaperow	36	2,736
Cooking at home started by Stranger (12/6/06 at 8:38pm) 1 2 Forum: Food & Cooking	You've just made me very hungry! 1/11/13 at 12:34pm by BeardedCrow	36	2,345
Your first aid tips for knife cuts? started by Live_to_cook (1/31/01 at 11:06am) 1 2 Forum: Food & Cooking	Hmm maybe I shall upgrade my medical kit as it only contains a... 1/6/13 at 10:02pm by BeardedCrow	36	8,674
Cookie Recipe Exchange started by Isa (11/8/01 at 8:49am) 1 2 Forum: Recipes	Yummy! they all sound good :P anyone got a yummy but simple... 12/16/12 at 12:42pm by emmbai90	36	9,732
Spanakopita started by Svadhisthana (5/31/01 at 8:44am) 1 2 Forum: Recipes	1, Well, I've stretched dough a few times already (you may... 12/4/12 at 12:26pm by Slayertplsko	36	1,369
Dumb kitchen moments? started by Rekonball (11/22/11 at 12:41pm) 1 2 Forum: Professional Chefs	Cleaning a fryer at a country club cafe, the only tool I had... 3/16/12 at 3:27pm by RawRedOnion	36	2,047
making pizza at home started by thatchairlady (2/18/12 at 6:47pm) 1 2 Forum: Food & Cooking	hey! am new here 2 and i was wondering if i could join into... 2/29/12 at 8:02pm by sous chef bryan	36	905
How Do You Do Q? started by KYHeirloomer (1/9/12 at 8:20am) 1 2 Forum: Food & Cooking	I was the Team of the Year chairman for the CBBQA (California... 1/20/12 at 3:14pm by Papa Perry	36	830
Spices/dried herbs for mediterranean salad? started by French Fries (8/8/11 at 1:53pm) 1 2 Forum: Food & Cooking	Haha I always order the meatballs with lingonberries at IKEA... 8/16/11 at 9:09am by French Fries	36	1,303
Modern technique for bechamel? started by eastshores (6/28/11 at 8:47am) 1 2 Forum: Food & Cooking	To me, Bechamel is a base for sauce. It is not something I... 7/4/11 at 1:35pm by RGM2	36	1,068
Methylcellulose - how much to use started by Focus (6/7/08 at 6:08am) 1 2 Forum: Recipes	Commercially prepared food today does not require any cooking... 6/8/11 at 3:21am by chefedb	36	6,650
If an intruder came onto your property what would you do? started by Fira (2/14/11 at 1:10am) 1 2 Forum: The Late Night Cafe (off-topic)	The truth hurts! Use a large gun. 5/10/11 at 6:19pm by Malachi	36	2,088
Weird requests from diners started by ShiChangChu (1/22/11 at 10:26pm) 1 2 Forum: Professional Chefs	My personal favorite it: " Is this fish a fishy, fish"? The... 3/27/11 at 7:05pm by dontcallmechef	36	2,433
The Bocuse d’Or 2011 - What's the importance to you as professional chef? started by TomdChef (1/23/11 at 11:50am) 1 2 Forum: Professional Chefs	One thing you're overlooking is that contests on TV are not... 3/15/11 at 6:38am by KYHeirloomer	36	1,958
Saying no to turkey on Thanksgiving started by babytiger (11/16/10 at 11:03pm) 1 2 Forum: Food & Cooking	Quote:Basically agreed, actually. I like meat (including... 11/23/10 at 8:58pm by ChrisLehrer	36	991
"Official" National Dishes? started by RachWade11 (10/9/10 at 11:07am) 1 2 Forum: Food & Cooking	You sure got that right. 10/13/10 at 1:45pm by chefedb	36	1,610
Can You Guess The Spice ? started by petalsandcoco (8/23/10 at 11:25am) 1 2 Forum: Food & Cooking	Right it is tough, and if you look at poppy seeds they look... 8/27/10 at 12:43pm by eastshores	36	1,103
At Home With The CIA started by KYHeirloomer (3/7/10 at 12:20pm) 1 2 Forum: Cookbook Reviews	Hi KYHeirloomer I have the same opinion about James Peterson... 4/26/10 at 5:19am by SIRLENE	36	1,409
Help - Trying to make fries at home! started by FryGirl (3/18/10 at 12:10am) 1 2 Forum: Food & Cooking	whenever I make fries at home I use Yukon Golds and as I am... 3/31/10 at 9:04am by ChefBoyarG	36	1,089
Things to do before you die started by Bazza (4/23/08 at 5:50pm) 1 2 Forum: The Late Night Cafe (off-topic)	Hmm good thread. Graduate from university. Emigrate to Canada.... 3/7/10 at 8:03am by Volupta	36	7,233

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