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View Full Version : Whats Cooking? Food, Drink, & Gear



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  1. Vacmaster 112 under $600
  2. What do you use your counter top stand mixer for?
  3. Where do you get your vac bags?
  4. Some thoughts on sausage making...
  5. Who here makes their own charcuterie?
  6. Any recco for wild duck? Sous vide? hot smoke? Both?
  7. soy sauce recommendations?
  8. Cutting onions horizontally - does it serve any purpose?
  9. Lamb : Colorado, NZ, Aussie
  10. Cooking a frozen steak?
  11. I need a meatball and simple tomato sauce recipe ???
  12. Eggless Mayonaise?
  13. Homemade Dosa batter with Peanut Chutney...
  14. do you know anyone that cannot use chopsticks?
  15. Have you eaten with your hands?
  16. Are stemless wine glasses cool?
  17. Golden egg?
  18. Dinner at Mame Tonight.
  19. Pulled pork video
  20. Flat top cleaning
  21. Crab prices
  22. do you like Cilantro?
  23. Japanese Cast Iron Kettle (Tetsubin)
  24. Farmers Market Bounty: My Basil Runneth Over...
  25. Japanese style curry
  26. Lasagna Espanol
  27. Looking For a High Power Blow Torch
  28. Bat Soup Mmmmmm Mmmmm Good
  29. my wife reinvented, "pork and beans"..
  30. Green vegetables
  31. Thermapen again - factory sale
  32. Favorite Bloody Mary
  33. Garlic Confit X2...
  34. Best Sushi on the West Coast
  35. Garlic suggestions?
  36. Cooking with wine and other alcohol?
  37. Carbon steel plate for pizza
  38. Best sushi in Sydney, Australia
  39. Quail
  40. Recommendations for books on sushi?
  41. New Grill: Komado Joe
  42. Pesto made with smoked pecans
  43. Sad cost cutting.
  44. Meat fabrication saw
  45. Recommendations for induction cooktop for a home - 115Volt 15amp circuit
  46. Low Sodium...yeah, I know...read it anyway....
  47. Pressure Cooked Hard Boiled Eggs...
  48. Freezing Basil
  49. Kappo omakase @ Cagen in NYC - pics!
  50. Cast Iron Seasoning - Cottonseed Oil
  51. Idli and Hybrid Dosa
  52. Levain (Sourdough) Bread Baking
  53. Watermelon lemon sorbet
  54. Japanese "scotch"!
  55. Need dishwashable cutting board...
  56. Thermapen sale
  57. so i cut meat waaaay back. easy veggie recipes?
  58. Lardo Ideas
  59. i need a new Immersion blender for home use.
  60. Need a Single Malt Recommendation
  61. Wooden cutting board maintenance: beeswax?
  62. Question for the professional chefs regarding recipes
  63. Single burner recommendation
  64. Making cheese
  65. Rice cooker questions
  66. Lello Musso Pola 5030 Ice Cream Maker
  67. Boudin.....what would you do
  68. Article about my restaurant
  69. Tritip of beef, Now What?
  70. Food from ONE11
  71. Zanzibar cafe
  72. North Carolina Modern Tomato Pie
  73. Pickles
  74. Cheeks
  75. Pastrami
  76. Pickled Mustard Seeds
  77. Garden Crumb pie today. Nooom
  78. Home Cook Kitchen gear
  79. Knife skills
  80. tomato brisket
  81. i need a WOK.
  82. Food cost things that I've recently found out that are really important.
  83. Fun & Great Weekend
  84. Tomato tart revamp...ideas?
  85. Egg substitute for binding ingredients together.
  86. Anodized aluminium or carbon pan for steak?
  87. Destoning avocados - How do you do it?
  88. Canned plum tomatoes opinions
  89. Recipe notes, what do you use and how do you keep it organized?
  90. Bulk prep for long-term storage....
  91. Making Sushi at home
  92. Got "La technique" and wants more!
  93. Prepping a bowl of beet stems?
  94. Kimchi
  95. How do you Organize?
  96. La Rondeau new favorite pot...
  97. Thinking of a copper pan - need some help
  98. Any experience with Sori Yanagi cast iron cookware?
  99. High protein, low carb, soft entree?
  100. Brats
  101. Opinions on Kitchenaid meat grinder attachment
  102. Pelmeni discussion
  103. Blue jarradhal pumpkin
  104. Sauerkraut at the equator
  105. Arfy's food.
  106. Butchering advice
  107. Can I cook crystallized violets?
  108. "Aha Moment" That Got You Into Cooking
  109. Nitrites vs nitrates in meat preservation
  110. How to learn japanese cuisine
  111. Who eats papaya?
  112. how beat up is your Le Crueset dutch oven?
  113. Mucho Bocho comes to San Francisco...
  114. Anybody get a searzall yet?
  115. American burger
  116. How long keep katsuoboshi
  117. Making Bread
  118. Persimmons.
  119. do you think Holloween is a HUGE waste of food?
  120. Stand mixer
  121. Searzall
  122. Wagyu beef
  123. Interesting Article on Slow Cooking From an Unlikely Source
  124. First De Buyer Pan
  125. Anybody have a recipe for Abalone liver sauce?
  126. What is this dish called?
  127. november already!! wow, thanksgiving.
  128. Percolator coffee is good
  129. Buffalo wings
  130. Rabbit kidneys: Need recipe
  131. The Art of Pho
  132. Pot Roast...a bit of comfort food...
  133. Books on Fermentation and Miso
  134. DIP: Dinner In Progress. Roasted chicken over onions, celery, and bread.
  135. Umami, its a wonderful thing
  136. Puff pastry goodies!
  137. Canadian Bacon Cure Ratio
  138. Liege waffles
  139. Poppy Seed (poppyseed) grinder recommendations?
  140. preparing yakitori in advance
  141. bluskillet ironware
  142. roasting root veggies. how do i make them taste better?
  143. Berkshire
  144. Up North
  145. Experiment: Rendered Turkey Fat Mayo
  146. Pots and pans
  147. how much is a Chicago hot dog in Chicago? Food truck cost related.
  148. Smokers
  149. Chinese fried rice..
  150. Fish head prep for stock
  151. "Overs"
  152. Post Divorce Pots & Pans
  153. Perfect Pizza
  154. Need some interesting canning recipes
  155. Recommendations for Traditional Chinese Cuisine Cook Books?
  156. Recommendations for Beef Tenderloin Roast. Recipes?
  157. Comfort/winter foods with lean meat?
  158. Crazy(?) idea for chili with bison sirloin steaks....
  159. SMALL NY strip roast
  160. WHAT THE DUCK DO I DO WITH THIS BIRD?
  161. Bison Chili, Sous Vide