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  1. The Chemistry of the Barbecue “Stall”
  2. Hydraulic Egg seperation technique
  3. Which rice to buy?
  4. Weird hollandaise
  5. Muscovy
  6. Pork shoulder steaks braised in root beer and porter
  7. Bacon wrapped meatloaf stuffed with cheese
  8. Breakfast - Old School
  9. Smoke for coffee brine
  10. Favorite Cookbooks?
  11. Looking for first pressure cooker
  12. Need help planning a weekly family menu
  13. Had dinner at a place i used to work tonight... Il Grano
  14. Anyone have problems with iwatani torch?
  15. New Cast Iron... I may get shot tonight :p
  16. For those with experience with bread starters
  17. Campground cooking in Kansas City....
  18. Question: How to time dishes to be finished at the same time
  19. Need some Spanish Mackerel suggestions
  20. Kitchen Island and Range $$$$$$$
  21. Tamales!
  22. Tomato Jam
  23. Washing fruits and vegetables. Seriously, what's the point?
  24. Sous Vide Montreal Smoked meat... OH NO
  25. Soufflé Recipes & Tips
  26. Look what Fedex dropped off today!
  27. Cedar Paper
  28. Saturday is sourdough bread day.
  29. BBQ Chicken
  30. Annatto , Achiote, The Lip Stick Tree
  31. Just took dinner out of the oven.
  32. What to do with Apple Pie Moonshine
  33. Chicken Vol-au-vents "à la king"?
  34. Outdoor wok-ing
  35. chocolate class final
  36. Need input on this appetizer
  37. My Gastro-Tour of Chicago 10/7 - 10/9
  38. No-Boil Mac and Cheese
  39. Fresh vs frozen foie gras?
  40. Eggplant and Butternut Lasagana
  41. Best juicer for under $200?
  42. Florida Avocados
  43. Peeling Onions
  44. I ran across a valrhona sale
  45. Slow Cooker!
  46. 8 Restaurants in 12 hrs NYC
  47. Cocktails
  48. Peeler Thread...
  49. New Modernist Cooking Website for Noobs
  50. Tomatillos
  51. hot sauce
  52. Show your knives! Charcuterie & Butchery
  53. Your Favorite Pastrami and Recipes
  54. Salmon!
  55. Saffron "harvest"
  56. Green Pan: any good?
  57. Wasabi Vodka Anyone?
  58. Our wedding cake
  59. Better start slicing
  60. Swiss Diamond
  61. SousVide Demi
  62. Making homemade bacon
  63. Our Wine Club Dinner
  64. Italy trip report
  65. Whatcha cookin for Turkey Day?
  66. squid ink... hard time finding it...
  67. Need help with Forbidden Foods menu
  68. What to do with a goat?
  69. Meat Grinder
  70. Pasta without a machine
  71. Most portable and convenient food?
  72. Goat Charcuterie
  73. It is Turkey time!
  74. Thanksgiving Turnips- Bleh
  75. Guy Fieri get fried.
  76. Small polyscience vs SVS which one?
  77. Reach out for Atlanta restaurants
  78. Paleo thanksgiving
  79. Smoke & Roast Turkey
  80. Lodge carbon pans
  81. The worlds most expensive kitchen 1.6 million
  82. Harvest
  83. Heavy-gauge bakeware?
  84. Penne Alla Vodka - Need a Good Tried and True Recipe
  85. Rouladen(sp?) german recipes like mama used to make?
  86. Matsutake Mushrooms - Recipes? What to do?
  87. What to do with Deer meat?
  88. Yeah, I'm a tourist, but......
  89. Mac and Cheese help
  90. Black garlic
  91. Stone crabs!!!
  92. Duck leg quarters
  93. tomato soup
  94. Any Pastry People Here? Need to Recommend a Marble Board
  95. Sweet Sushi with Nutella & Strawberries
  96. why are recipe times always so wrong?
  97. DIY Sous Vide setup - anyone using a 22 qt. Hamilton Beach roaster as the bath?
  98. Brunei cuisine?
  99. Christmas Cookies recipes
  100. Sufganiyot for Hanukkah
  101. Which Fork?
  102. Grilled Bacon Pecan Cookies
  103. Grits - who loves 'em?
  104. A Side of Beef, Jerky, and Heavy Metal
  105. Wasabi grown in England
  106. Bourbon alert!!!
  107. dry pasta
  108. Rack of Pork rib ends too long to fit rotisserie..
  109. My first video
  110. Moldy rice salt is all the rage in Japan
  111. fondue?
  112. Any advice for roasted duck?
  113. My cutting passion keeps my family healthy.
  114. Sous Vide Help- Beef Tenderloin
  115. First time duck fat use
  116. What are these things?
  117. A most excellent Balsamic reduction
  118. Anybody make callaloo worth eating?
  119. Christmas Brisket 2012
  120. Dessert Pastry - where to start?
  121. What is your favorite sous vide dish?
  122. Beef Jerky
  123. Moules a l'escargot question
  124. Monkfish - what is this?
  125. sushi rice - 'lil help
  126. Wine...Where to Start?!
  127. De-Vein Whole Roasted Foie?
  128. Local fish market
  129. Roasted Duck
  130. Osechi-ryori
  131. osheci and kakizome
  132. Roast duck
  133. Cheesy Scalloped Potatoes with Bacon
  134. Anniversary Dinner help please
  135. Record Blue Fin Price
  136. Ghee?
  137. Dry aging
  138. Different take on Caesar salad?
  139. Baking soda, or baking powder?
  140. Copper Heat Diffuser/Defroster Plate...Any Opinions?
  141. Brisket Stew
  142. Ideas with lemons?
  143. Homemade Ice Cream
  144. Cowboy Beans/Blazing Saddles
  145. Ramen-esque
  146. Bread in a combo cooker. Tartine style.
  147. Coffee Crusted Cowboy Steak
  148. Simple, comfort sweets...
  149. What should I make?
  150. Good Fortune
  151. Sushi Roll Techniques, Tips, and Advice
  152. Wayne's Green Beans
  153. What's your favorite recipe to test drive a new knife?
  154. anyone using vintage cast iron?
  155. Need help with some recipes...side dishes
  156. Whats for dinner?
  157. Lobster Tails with Bacon Butter Sauce
  158. le Crueset enameled dutch oven. mine has gotten UGLY.
  159. Stuff I cook that's considered food
  160. A bite of China
  161. Need Help with Mussels
  162. Good old pulled pork sammie.
  163. My take on the forum bird.
  164. Edible Gold Popcorn
  165. Pork Sammies cont. Now with 18 hour pork.
  166. Suggestions for swordfish
  167. Craving somthing sweet agan, so...
  168. Catfish recipes.....?
  169. My water kefir project
  170. Recommendations for NOLA
  171. Searing a Foie Gras torchon
  172. Grilled Okra Fries
  173. Risotto
  174. Considering taking a class in charcuterie
  175. Sort of a PSA - Aldi has duck on sale this week . . . $2.49/lb
  176. A Bite of China
  177. Saw the Forum Bird thread, this is my take.
  178. My bread
  179. If anyone is interested in cooking or trying filipino food.....
  180. Wild goose breast sous vide ideas?
  181. Official Forum Bird thread?
  182. Basic steak
  183. Any Hibachi Fans
  184. Yellow Fin Tuna
  185. Boos Cutting Boards for Cheap
  186. Leftover Whey from Mozzarella?
  187. Hard Boiled Eggs
  188. Your favorite powdered beef/chicken/fish stock?
  189. Butchering half a pig
  190. Roasted Fingerling Potatoes and Asparagus
  191. Recipe for Trader Joes Mandarin Orange Chicken?
  192. anyone have a backyard wood fire pizza oven?
  193. Grilled Cheese month/day
  194. Brisket WIP
  195. Blood sausage
  196. Char Sui Advise
  197. Veloute
  198. Enamel Dutch Oven
  199. Anyone know what this is
  200. Need gluten-free help
  201. automatic pasta maker
  202. Grilled Lamb T-Bone Chops
  203. Braised pork shanks..
  204. Dinner @ RyuGin April 2013
  205. Liquid Nitrogen
  206. Oxtail
  207. Coffee, Extraction, Beans
  208. Tumeric hints?
  209. 12 egg yolks and counting, what to make?
  210. Brasilian chicharrones
  211. Differences between these Tojiro shears?
  212. Home Dry aged Ribeyes
  213. Hangover food...
  214. multi cooker
  215. do you like stinky cheeses?
  216. Preferences on white wines for cooking?
  217. finally!
  218. Italian sausage Weekend
  219. Blue Crabs this weekend
  220. Pigs, Oysters and Fire!
  221. Ultimate tailgating truck huge grill demo
  222. A Salamander for the Home Cook?
  223. One Recipe. Only one. And you vouch for it.
  224. Fine China Lovers?
  225. The importance of resting meat
  226. Helpful Foodie Forums for home hacks...er cooks?
  227. Mezcal yunkies anyone?
  228. What do I need to look for in a vintage meat grinder?
  229. $1.29/lb (sometimes free) salmon.
  230. Tonight's party
  231. Garden Herb Steak with Garlic and Lemon
  232. Roasting a whole chicken??
  233. Break resistant wine glasses?
  234. Does food slide less on a wood board than plastic cutting boards?
  235. how much salt in your brine-pork???
  236. Cuban pork shoulder, with Indian spices....
  237. Mahi
  238. Weston vacuum sealers
  239. To much bacon???
  240. Huws Food
  241. This may be the coolest and most functional kitchen apron ever
  242. Mujaddara Advise?
  243. How do you eat Fine Dining / Huws Food and other Table Etiquette
  244. Asparagus
  245. restaurant food
  246. Squeeze bottles from mind of a chef
  247. let's hear your "how to pick a sweet watermelon" tips.
  248. Smoking food: direct fire or no fire?
  249. Bacon Weave BLT
  250. vacuum sealer for home use -- Foodsaver v. Vacmaster?