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  1. truffle oil
  2. Help please
  3. Lern to spell!
  4. What goes with grilled chicken teriyaki!!!
  5. Simmered lentils
  6. Copyrights and recipes
  7. Santa Barbra Seafood
  8. chinese truffles and foie gras
  9. Meripoix.... What is it?
  10. About temperatures!
  11. Enova Oil
  12. ponzo sauce
  13. bordelaise versions
  14. In My Refrigerator Game...
  15. Keeping basil in olive oil
  16. my burners kill sauces
  17. Legally Drunk
  18. What do you do when................
  19. Beef Broth.
  20. Cooking/Reheating process -Prime Rib in rest?
  21. why is my stock so dark?
  22. Saving sabayon
  23. Help Me Please
  24. About how much bacon do I need to yield 1 cup of bacon drippings?
  25. What are some good vegatables for fajitas other than peppers and onions?
  26. Gullah Cuisisne
  27. Alum
  28. Hungarian cuisine, hungarian recipes
  29. Wood smoking
  30. Allergies
  31. Ingredients that surprise you
  32. Help me shorten this recipe title
  33. Chicken Stock
  34. What is the best way to ternderize steak?
  35. A cooking dream
  36. Afghan foods
  37. Wasabi powder/ fresh root
  38. Red Wine
  39. salad dressing recipes
  40. cooking for large groups
  41. Grilled Lemongrass Chicken
  42. Chow Mein Gravy
  43. Stuffed chicken necks
  44. Smoked paprika - Cascabel chiles
  45. Want to eat fish but...
  46. Crowned Queen yet Again
  47. turkey and rosemary
  48. Temperature
  49. Sour Milk
  50. deveining shrimp
  51. Meatballs
  52. Rhubarb
  53. Savory Oatmeal
  54. MY burgers are balling!
  55. Chicken noodle soup
  56. I need help with cooking poached eggs
  57. Freezing Stock?
  58. Beef Stock
  59. Does anybody here make foam?
  60. any superb recipe for chicken gravy???
  61. Hutlacoche - What does it taste like?
  62. Garnishes
  63. Pistachio butter
  64. In need of on the bone chicken recipes.
  65. Lasagna Sauce Question.....
  66. Just when you think you've heard everything.....
  67. Falafel... failure!!!
  68. Baked plantains
  69. Oils
  70. Turtle soup
  71. A luncheon for 15-25 Church Ladies
  72. Buttermilk!
  73. Tom Yum Help
  74. Pig Roast
  75. Sweat of Boiled eggs!
  76. Fudge question
  77. Food Safety and Cheesecake
  78. Reindeer milk and its cheeses
  79. What did you cook today?
  80. How to pick a ripe watermelon (or other melons too)
  81. Efficient clarification of butter
  82. How do you get a Juicy grilled hamburger??
  83. lime juice as a tenderizer??
  84. Exotic eggs
  85. Help from the Jews please?
  86. Rehydrated Porcini Mushrooms-Bitter aftertaste
  87. Advice on ideas for recipe contest
  88. Texas Mushroom Festival. Madisonville, TX. Oct 21-22, 2005
  89. Gulf of Mexico oysters vs The World
  90. One of my favorite dessert wines: Excellent "Help" for Private Chefs !
  91. Hungarian wines are very good ! Try Tokaj Essence for your next dinner party right...
  92. Freaky Lobster
  93. Hi from Memphis
  94. I Want Some Kind Russian Beef
  95. fresh okra
  96. keeping peppers
  97. Risotto advice
  98. Rind on my mind...
  99. Beware of Canola Oil
  100. Jellies/Jams/Preserves
  101. Butchery ....
  102. Looking for online food retailers
  103. Union Square Green market
  104. I give up.
  105. Adding butter/oil prevents boiling?
  106. Sauteeing/grilling prosciutto?
  107. British Sit-com "Chef!"
  108. non-cooking kitchen injuries
  109. Reintroducing marinade..?
  110. A Knife Question
  111. translations please...
  112. Sausage grinding?
  113. Gnocchi troubles
  114. What's your favorite type of chocolate for eating and why ?
  115. Newbie
  116. Baked Cod
  117. Baked Clams???
  118. Chefs and food writers on a first-name basis
  119. parboil vs. steam
  120. Korean BBQ Question (Bul Go Gi)
  121. food cost, smart utilization and scrap cooking
  122. Caramel
  123. Adaptation to Cuisines (curious)
  124. Sirloin question
  125. help for a pregnant mom...
  126. Hmm, that's not as bad as I remember...
  127. Acid and Cheese
  128. Mushroom Sauce
  129. Peppercorns
  130. Poaching salmon in the oven???
  131. Veal Stock
  132. Avacado Oil
  133. Honey Prices... I need opinions!
  134. What's your favorite balsamic vinegar?
  135. Can hummus be frozen
  136. Where do you get your olive oil?
  137. Tiramisu - Why does my mascarpone keep deflating?
  138. keeping butternut squash
  139. Sweet Gem lettuce?
  140. Thanks to Cape Chef
  141. Blanching bones
  142. croutons and breadcrumbs
  143. artichoke - choke
  144. Veal Breast
  145. First time foie gras and a great chef
  146. Sichuanese Cuisine.
  147. Safety Precautions When Preparing Flavored Oils
  148. Briskit
  149. This is Scary...
  150. strange problem
  151. Salt and bacon??
  152. Weight of one cup of cheese?
  153. how to make borscht (beet soup) sour?
  154. Berry Tarts
  155. Cooking with Heirloom Tomatoes
  156. Blue garlic
  157. How much dry Basil would I need to substitute for 1 cup of fresh basil?
  158. Prevent spoilage of fresh foods longer
  159. First Smoked Salmon
  160. preventing melting
  161. Recreational Classes At Institute of Culinary Education
  162. A friend dropped off Buffalo short (back) ribs: What do I do?
  163. Sicilian Gellato
  164. Mangosteen
  165. What is the difference?
  166. How much do you cook in your free time?
  167. barely cooking
  168. Steamed Mushrooms
  169. Lobster Cooking
  170. cuban roast pork
  171. Moist Chicken!
  172. Garlic Paste & Foodsaver Meatloaf
  173. Kumquats
  174. cooking with red wine
  175. Origin of term caramelize
  176. Gnocci
  177. Lavender
  178. Potato risotto?
  179. Cooking A Pig In The Ground!!!
  180. Chewy Chinese Dumplings
  181. Ming Tsai
  182. copyright questions
  183. xanthan
  184. cherries, cherries, cherries
  185. Turmeric & cancer
  186. Strawberry sauce for cheesecake
  187. French Dinner menu from school
  188. cayenne pepper powder for chilly powder?
  189. British Finger Food
  190. Toilet humor with food
  191. mixing pork and chicken
  192. Recent LCB Grad Needs a Job!
  193. Chef problems
  194. Cooking with Fillo Dough
  195. Substituting agar for gelatin
  196. chorizo sub.
  197. Wild Oats Markets Recipe Contest
  198. Hawaiian Rice Recipe
  199. MarkV-Tomato Help Needed
  200. Fancy new steak like the French make
  201. BBQ or Grill pros, please help! Urgent!!
  202. Cream :-)
  203. Red Peppercorns?
  204. Pressure Cooking
  205. What sides go best with what?
  206. How can I make homemade Mayonnaise?
  207. Gelato.... How..
  208. Using Foil-Elecric Ovens
  209. Green Chili Powder
  210. Crazy Food Beliefs
  211. holding parisienne potatoes
  212. Wht is best product/ material for drying chicken, fish or meat
  213. Worst meal YOU have ever cooked
  214. Need to know, cold blanch water has more oxygen???
  215. Alton Moves up Another Notch, in my Book
  216. THe Worst ever meal was when you were a child?.
  217. cilantro/coriander is it the same??
  218. Is this enough?
  219. Tea Appreciation
  220. Lookin' for Love - Make a Chicken
  221. finger on back of knife??
  222. memorable meals
  223. What to do with 20 14 oz Black Angus NY Strips?
  224. Bruno
  225. Salad dressing mystery
  226. Egg problem
  227. school project
  228. Free Range Eggs
  229. Keeping cut potatoes from discoloring
  230. Chicken/Turkey egg substitution
  231. Going to sound pretty dumb asking this....
  232. Better Homes and Gardens
  233. Food Network Iron Chef Boosting Ratings
  234. who can make sour cream powder in kitchen?
  235. Cooking Under Fire on PBS
  236. new name for quesadillas?
  237. Thawing a Turkey
  238. Norwalk, Obesity, and Liability
  239. I'm starting to get nervous.....a little
  240. Cooking inspirations, Sandra Lee and others
  241. Why do we add salt.
  242. Pizza
  243. Is there any way to salvage really salty beef?
  244. Standing/Prim Rib- dry aging debate
  245. Liver
  246. vegetarian dishes
  247. Cheeseburger in Paradise
  248. Egg Yolk Replacement
  249. Know where I can get a Suckling Pig?
  250. Seafood poaching