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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

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Honoring a Great ex-President by Tootoo1928
President Reagan will be greatly missed and well deserves to be honored for his fine character and record. And condolences to his brave wife, Nancy. And to...
(Multi-page thread 1 2 3 4 5 ... Last Page)
16-06-2004 12:43 PM
by stark Go to last post
76 98
Twin Cities rfc cook-ins? by Dan Goodman
Any chance of at least one rec.food.cooking cook-in this summer? -- Dan Goodman Journal http://dsgood.blogspot.com...
16-06-2004 11:41 AM
by sd Go to last post
1 38
Burns by Lynne
Iburnt my finger in the frying pan and it hurts like mad. what will take the pain away? -- Lynne x
(Multi-page thread 1 2 3 4)
16-06-2004 08:11 AM
by Katra Go to last post
57 62
Need a really good salt substitute by AJ
I'm doing the cooking for my elderly uncle (79 -- the old geezer is tough!), and he's at the point where his doctors say, "Let him eat what he wants -- just NO...
(Multi-page thread 1 2)
16-06-2004 06:59 AM
by HiTech RedNeck Go to last post
23 102
blue martini popsicles by elaine
If memory serves me correctly, I think it was Sheldon that posted this cool recipe. So what I'd like to know is, would vodka work and what is Curaçao -...
16-06-2004 05:42 AM
by Wayne Go to last post
1 11
Where to find the BBQ FAQ by Bill Wight
You can get a copy of the latest BBQ List FAQ in one of the following ways: 1) Vince Vielhaber has set up an email autoresponder. Send email...
16-06-2004 05:30 AM
by Blair P. Houghton Go to last post
4 16
Buffalo Rump Roast question by KBlasnig
Mom brought home a buffalo rump roast from Montana. I have no idea how big, if it's boneless or any other particulars. Can anybody give me some general...
16-06-2004 05:26 AM
by Blair P. Houghton Go to last post
4 37
OT: Well, This Is Interesting by kalanamak
Terry Pulliam Burd wrote: http://snopes.com/business/hidden/tombihn.asp Back in the 80's I asked a gas attendent in Yonkers where he was from. I love...
16-06-2004 04:09 AM
by stan@temple.edu Go to last post
2 18
Coconut milk curry flavor by Isaac Wingfield
The other night, we made a coconut-milk based curry from a cookbook. Lots of spices, a nice hot pepper, blended to a smooth cream. Marinated some chicken...
16-06-2004 03:44 AM
by notbob Go to last post
5 15
Ignore this by Nancy Young
nancy
16-06-2004 03:32 AM
by Nancy Young Go to last post
12 42
Stock question by Reg
I've read and heard that over reduction of stock can change it and mute some of the flavors. Has anyone found this to be true? For example, if you take X...
16-06-2004 03:25 AM
by Reg Go to last post
2 25
Baked Garlic Pork Chops by jmcquown
Down home cooking in one pot! I haven't tried this on the grill yet but plan to very soon. The recipe was adapted from one in a book called 'Shuck Beans,...
16-06-2004 02:55 AM
by jmcquown Go to last post
2 84
beef florentine roast? by JLove98905
I bought a pre-prepared "beef florentine" at the meat market today. It looks very tasty - a thin steak rolled around spinach and cheese. I have no idea how to...
16-06-2004 01:28 AM
by SportKite1 Go to last post
1 39
Jungle Adventures & Pork Pie Hats by Friar Tuck
Dear Mr. Kramer, I would like to know how much you charge for a pork pie hat and whether or not these hats are hand-made in Chaing Mai. I would also like to...
(Multi-page thread 1 2)
15-06-2004 08:18 PM
by Rick Armstrong Go to last post
16 36
OT: ONE MORE PISTONS by T E
SO proud of them. ONE MORE GAME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Tonya from Detroit
15-06-2004 08:05 PM
by Doug Freyburger Go to last post
4 15
ISO microwave-safe meat thermometer by J Krugman
Does anyone know where I can buy a microwave-safe meat thermometer? I've seen them mentioned in passing in web pages, but I have not been able to find any for...
15-06-2004 07:56 PM
by No One Go to last post
4 21
15-06-2004 04:55 PM
by Dimitri Go to last post
7 66
Simac Il Gelataio Ice Cream Man Question by G0LDENLVR
I recently purchased one of these machines at a local church sale and was hoping someone here may have one and can help me with some questions. It didn't come...
15-06-2004 02:36 PM
by U RIKA kaka Go to last post
2 25
Blender Hollandaise vs stovetop? by Andy Katz
Hopefully this isn't to rfc what circumcision is to other ngs. No blender hollandaise recipe that I've found mentions doing a reduction first. Just lemon juice...
15-06-2004 01:50 PM
by Andy Katz Go to last post
5 32
Question...about Chocolate by Anita Scales
Hi! My aunt past on a few months ago and going through her things, I discovered a great collection of recipes. One was a chocolate cake, which I am eager...
15-06-2004 10:12 AM
by Alex Rast Go to last post
7 11
Question about Coconut: Dried vs. Frozen by Finocchio568
I would like to make some Puerto Rican spice cookies and the recipe that I have requests dried unsweetened coconut. My local grocery story only carries...
15-06-2004 06:35 AM
by Ms Leebee Go to last post
1 26
Mornay by Andy Katz
Hello everyone, We're thinking of adding a croque monsieur to our brunch menu. I'm to demo one next weekend for the owner. I've been reading up on mornay...
15-06-2004 05:10 AM
by sf Go to last post
9 61
According to Delia Smith ..... by Mandy Lifeboats
.... "there's nothing worse than a soggy souffle". Well I would like to inform Ms. Smith that I have full blown AIDS & her statement was a little bit wide of...
15-06-2004 04:40 AM
by Ms Leebee Go to last post
5 57
San Diego Cookin' Almost but not quite Hatties Goat Cheese Torte by Koko
I am posting the original recipe but here are the changes I make. I use 8oz cream cheese, 5 oz goat cheese and at least 10 cloves of garlic, that's what I...
15-06-2004 03:27 AM
by Koko Go to last post
0 193
Sandy Eggo Cookin by David Barto
Okay, gang. We're all in place and the cooking is furious. Lots of folks brought already-fixed and a lot of folks are cooking as I keyboard. Besides the...
15-06-2004 01:57 AM
by JimLane Go to last post
5 41
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