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Cooking For Engineers :: Index - www.cookingforengineers.com | Site profile
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Posting activity table on Cooking For Engineers :: Index:
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user's latest post:
Kitchen Notes: Brining
Published (2009-11-28 05:28:00)
Jeff (guest) wrote: Does brining really work? Here is a picture of a chicken breast that was immersed in a recommended brining solution (1 cup salt in 2 gallons liquid) with added blue Rit dye for 16 hours. Judge for yourself. But, is this a good test? Are the dye molecules similar size to the sodium and chlorine ions in the water after dissolving the salt? I don't know what the answer is, but I thought I'd pose the question...
user's latest post:
Taramasalata
Published (2009-11-26 15:11:00)
Has anybody got any good recipes to make taramasalata? I want to make a simplistic version of it for a buffet containing lots of homemade dips.
user's latest post:
Recipe File: Pumpkin Pie
Published (2009-11-26 13:00:00)
room temp or slightly warmed is okay by me - you don't "have" to
user's latest post:
Oggy, Oggy, Oggy! (step-by-step...
Published (2009-11-24 03:44:00)
Nice recipe Gareth. I'm glad to see I'm not the only one who works directly on the kitchen top when it comes to rolling out pastry. How are the 'oggies' as far as moisture is concerned? I noticed there's no gravy (which is an offense punishable by whippet confiscation in Yorkshire). Val.
user's latest post:
Anyone experimented with...
Published (2009-11-25 23:45:00)
Hello every one just found this forum and I am very pleased because I am an electrical engineer who is obsessed with cooking. Anyway, anyone here experimented with spherification? I tried two or three times with really awful results. I tried to make fake caviar from sour cherry juice and syrup, the caviar was stiff no matter how long I left it in the salt solution and no matter how well I rinsed the spheres. Also tried ravioli's because...
user's latest post:
Equipment & Gear: Metrokane...
Published (2009-11-20 03:58:00)
I own this juicer. The flimsiness thing hasn't bothered me at all, mine seems mostly sturdy. While I like the Jetson's styling, and the fact that it was a third the price of the next similar non-reaming juicer, I agree that it's a dud. Pretty and cheap does not make up for the annoyances. I made a fair amount of orange and lemon juices this summer (I'm in SoCal - when I can raid my friends yards, it's free!) and while...
user's latest post:
Recipe File: Garlic Roasted...
Published (2009-11-21 20:02:00)
For the roasted potatoe receipe could you add mushrooms and carrots for a roasted veggie mix? If not reccomended, could you tell me if there is such a receipe for potatoes and mushrooms....very picky eater
user's latest post:
Recipe File: Condensed Milk Fudge
Published (2009-11-21 05:02:00)
I've used this recipe for a couple of years now; however, I lost the recipe & have been going by memory.. I was estatic to find your site to confirm that I wasn't far off.. I do *wish* that I had read about the 1/8 tsp salt (to make sweet things sweeter) I will try that next time, but had to get fudge in fridge for Thanksgiving dinner & family reunion tomorrow. I just wanted to let ev1 know whom have had probs with...
user's latest post:
Recipe File: Classic Roast Turkey
Published (2009-11-21 02:01:00)
Look people, all you need to do is forget about all that worrying about whether the turkey should be brined in a bag or a bucket or whatever! I jus put er in the toilet downstairs for a day or so and flush it a few times to keep it cool. No fuss no mess! you can add salt to the water if you want, but again, it's no problem! Just make sure that your family knows that the turkeys downstairs and not to use the toilet. I remember that one...
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Top 10 active forums on Cooking For Engineers :: Index during last week:
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Top 10 forums on Cooking For Engineers :: Index:
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Latest active threads on Cooking For Engineers :: Index:
Started 4 years, 1 month ago (2005-10-15 17:38:00)
by Guest
I really like your weblog and would like to contribute, but I don't have a paypal account - it doesn't "support" my country, Portugal.
Could you offer other alternatives to contribute? Maybe an Amazon wishlist ?
Please keep on posting
Sérgio N.
Started 4 years, 1 month ago (2005-10-15 03:41:00)
by Guest
That is almost exactly the same way my mother makes it, and that pie never failed me. Nice post
Also, wanted to mention that I think your blog is great, and please keep up the awesome work on it. Beyond just the dialog, I really like how you post your ingredients list at the end in sub-process format.
I look forward to reading much more of your experimentations.
-- Deightine
( Http://www....
Started 4 years ago (2005-11-04 22:02:00)
by Guest
Eeek, yeah. Brings back memories.
I attempted to cook my way through a 1965 Campbell's cook book. I couldn't do it. Just too darned icky and when I found myself searching for Cream of Shrimp I called it quits.
Dr. B. / MeatHenge
Started 4 years ago (2005-11-10 01:25:00)
by Iced Nyior
hmmm....looks yummy. Believe it or not, i have NEVER eaten Tiramisu....ever! Hehe! Might wana try the recipe sometime
Oh yeah...did the people at the coffee shop like it?
Started 4 years, 2 months ago (2005-09-28 05:46:00)
by Smillie - OzFire
After brining, I usualy marinade for a few hours also, the brining open the meat up for aditional flaviours.
and before cooking, using a syringe I inject clarified butter, olive oil and or marinade... depending on the dish... Great prepearation for smoking..
For smoking try chinese green tea.... along with your woods
Started 2 years ago (2007-11-20 11:27:00)
by Bill
As A Quality Control Inspector lets understand the rules.
You should never consume a turkey which has not achieved a smoked tempureture of 165...If said turkey is cooked to the required temp it will have a destinctive smoke ring and rather pink hue to the meat.
The beer will have a minuet flavor enhancement at best. perhaps engineering can find a more effective way to use beer,ingestion ...
Started 4 years ago (2005-11-16 06:01:00)
by Michael Chu
Hydraulic wrote: My one question would be, coul I possibly replace the heavy cream with egg nog for the holiday season? It was something that came to my mind while making the cheesecake.
Substituing the heavy cream with egg nog is an intriguing idea. My guess is that it will work, but you may need to adjust the baking time a little.
Started 4 years ago (2005-11-04 21:39:00)
by Jonathan
I recently read a comment on Soup Song http://www.soupsong.com/bstock.html suggesting the use of a few threads of saffron to improve the poultry stock recipe that was quite similar to yours.
Started 3 days, 13 hours ago (2009-11-26 14:54:00)
by tpowell
Nice, does it taste similar to soft cheese as well as looking like it?
Started 3 years, 10 months ago (2006-01-20 02:07:00)
by Guest
Is there a way to substituted evaporated milk for the sweetened condensed milk?
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Hot threads for last week on Cooking For Engineers :: Index:
Started 3 years ago (2006-11-01 17:31:00)
by val
I cringe whenever I hear someone brining a turkey in a garbage bag, new wastebasket, or paint bucket. In the past I have done them in a crock, my canner, or an ice chest.
Now you can find turkey brining bags in stores. Williams-Sonoma sells two large zip lock brining bags for $10. Otherwise I would suggest lining the container with a food safe plastic bag. I am all for minimizing ...
Started 4 years ago (2005-11-16 06:01:00)
by Michael Chu
Hydraulic wrote: My one question would be, coul I possibly replace the heavy cream with egg nog for the holiday season? It was something that came to my mind while making the cheesecake.
Substituing the heavy cream with egg nog is an intriguing idea. My guess is that it will work, but you may need to adjust the baking time a little.
Started 4 years ago (2005-11-04 22:02:00)
by Guest
Eeek, yeah. Brings back memories.
I attempted to cook my way through a 1965 Campbell's cook book. I couldn't do it. Just too darned icky and when I found myself searching for Cream of Shrimp I called it quits.
Dr. B. / MeatHenge
Started 3 years, 10 months ago (2006-01-20 02:07:00)
by Guest
Is there a way to substituted evaporated milk for the sweetened condensed milk?
Started 4 years, 1 month ago (2005-10-15 03:41:00)
by Guest
That is almost exactly the same way my mother makes it, and that pie never failed me. Nice post
Also, wanted to mention that I think your blog is great, and please keep up the awesome work on it. Beyond just the dialog, I really like how you post your ingredients list at the end in sub-process format.
I look forward to reading much more of your experimentations.
-- Deightine
( Http://www....
Started 4 years, 2 months ago (2005-09-28 05:46:00)
by Smillie - OzFire
After brining, I usualy marinade for a few hours also, the brining open the meat up for aditional flaviours.
and before cooking, using a syringe I inject clarified butter, olive oil and or marinade... depending on the dish... Great prepearation for smoking..
For smoking try chinese green tea.... along with your woods
Started 6 days ago (2009-11-24 03:44:00)
by valtice
Nice recipe Gareth. I'm glad to see I'm not the only one who works directly on the kitchen top when it comes to rolling out pastry.
How are the 'oggies' as far as moisture is concerned? I noticed there's no gravy (which is an offense punishable by whippet confiscation in Yorkshire).
Val.
Started 3 years, 9 months ago (2006-02-05 17:19:00)
by Guest
I am amused that the google ads are showing stretch mark treatments.
Started 2 years ago (2007-11-20 11:27:00)
by Bill
As A Quality Control Inspector lets understand the rules.
You should never consume a turkey which has not achieved a smoked tempureture of 165...If said turkey is cooked to the required temp it will have a destinctive smoke ring and rather pink hue to the meat.
The beer will have a minuet flavor enhancement at best. perhaps engineering can find a more effective way to use beer,ingestion ...
Started 4 years ago (2005-11-04 21:39:00)
by Jonathan
I recently read a comment on Soup Song http://www.soupsong.com/bstock.html suggesting the use of a few threads of saffron to improve the poultry stock recipe that was quite similar to yours.
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