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Cooking.com Forums - cooking.com | Site profile
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Site profile page for http://cooking.com.
This report page has aggregated and summarized the online discussions from the Message Board located at http://cooking.com.
This site profile page outlines general site statistics such as: Users Activity, Site Activity, Site Rank, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional site profile information for http://cooking.com is also shown in the following divisions:
1) Top 10 Active Forums during Last Week
2) Top 10 Site Forums
3) Latest Active Threads
4) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a site's popularity and/or exact posting volumes at any given reporting period.
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Posting activity table on Cooking.com Forums:
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3 Months
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Threads:
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97
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353
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1,175
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Post:
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248
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1,056
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3,863
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Rating - The position measured by activity among all forum sites tracked by BoardReader.
If rating is 10 there are 9 forum sites which have higher activity.
Posts - Number of posts on forum site during last 7 days.
Threads - Number of threads on forum site active during last 7 days.
Authors - Number of authors which contributed to the site within last 7 days.
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Cooking.com Forums posting activity graph:
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http://cooking.com Alexa graph:
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Top authors on Cooking.com Forums during last week:
user's latest post:
Nut Grinders
Published (2009-11-27 10:30:00)
I once used a meat grinder on pecans and got chunky pecan butter.
user's latest post:
Whats did you have for...
Published (2009-11-25 02:55:00)
Breakfast ----nothing Lunch..... nibbles of carrots and celery.. Supper..... watch out!!!...Hungry Hungry Hippo is on the move,...get out of the way!!!
user's latest post:
Tried & True Cooking...
Published (2009-11-27 10:30:00)
Quote: Originally Posted by rasmith1959 I have a can opener that is very similar to this one, the main difference is that the crank is on the right side instead of the top..... I have one of those "safety" openers that I bought when they first came out. It is a clone rather than a name brand and the twist handle is on the side like RA's rather than on the top. It works very well and I will never go back to the old...
user's latest post:
Nut Grinders
Published (2009-11-26 07:25:00)
I think you may need the coffee grinder. Your getting to a pretty fine grind already for nuts--and those few larger pieces--I don't think the mini processors will do 100 % of them.
user's latest post:
Whats did you have for...
Published (2009-11-27 10:31:00)
Quote: Originally Posted by peteFL If you meant Gardnersville, NY, you were in my old stamping grounds. Pete Garnerville, NY 10923
user's latest post:
gas stove tops
Published (2009-11-26 07:26:00)
I have a high end Dacor. The burners put out 15000 BTu's. Overkill. Never use nor need that kind of heat unless I want to super sear some meat, but I never do. Get a gas top that has a simmer feature. That is my biggest complaint: even on low the temp is too hot.
user's latest post:
Vita Food Products, Inc. Issues...
Published (2009-11-26 07:27:00)
Vita Food Products, Inc. of Chicago, IL is voluntarily recalling its Elf Branded Herring in Sour Cream product distributed in retail stores in California, Texas, Massachusetts, Maryland, Georgia, Florida, Michigan, Minnesota, North Dakota, and Wisconsin because their labels do not disclose that the product contains wheat. More...
user's latest post:
What's cooking...
Published (2009-11-26 07:26:00)
Quote: Originally Posted by Old Pa I never had any SP until I made it myself. Now we really like it. Use different combinations of beef, lamb, turkey, pork and sausage with different combinations of garlic/onions/mushrooms/carrots/celery for the filling. Use mashed potatoes, skin-on mashed red potatoes, onion potato puffs, or seasoned mashed yams for the topping with and without cheese. It's a cold-weather dinner I can always sell fresh...
user's latest post:
gas stove tops
Published (2009-11-26 07:26:00)
I dunno if they make just a top, but I like my Jennaire. It will simmer and altho a BIT lacking in BTU's at the high end the 8 Qt pot WILL boil. I have a couple outside propane cookers for the BIG stuff. A good investment that. See my review on the Brinkmann turkey fryer/cooker in the cooking equipment section. Worth it! http://forums.cooking.com/showthread.php?t=7244
user's latest post:
What's cooking...
Published (2009-11-26 07:26:00)
She would cook like pastina, and then add a little cold water after it was drained..then add the RAW egg. ..The pastina was wet with raw egg, and she would force us to eat it. ..Bro would Gee, Aye, Gee ..almost immediately! God, I HATED that crap! I too, would puke.
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Top 10 active forums on Cooking.com Forums during last week:
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Top 10 forums on Cooking.com Forums:
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Latest active threads on Cooking.com Forums:
Started 1 week ago (2009-11-21 05:20:00)
by Norm
ArrTea is right. You can do a great many things with this recipe is absolutely delicious, if I do say so myself. Boston butt roast and pork shoulder are the exact same thing. Partially freeze to facilitate cutting into very thin pieces.
PORK BULGOGE
Recipe By:Norm Matthews
1 Boston butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame...
Started 1 day ago (2009-11-27 22:28:00)
by Randy
2bug: I bought a Honeysuckle White turkey this year so I can't help you.
Why don't you call or email Butterball and see what they have to say?
Started 1 week, 6 days ago (2009-11-15 17:07:00)
by hlburi
yep! I love a good Pinot Noir at Thanksgiving (well anytime, really!) haha. And can't go wrong with one from the Willamette Valley I wouldn't think.
The Kim Crawford Sauvignon Blanc is an excellent choice. I've bought that one several times. Another one I like is a Sauvignon Blanc by Villa Santa Maria. Maybe a little on the pricey side for a white, but worth it!
My wine guy ...
Started 3 weeks, 6 days ago (2009-11-01 16:42:00)
by Norm
I am going to make Caramel Baked apples today, also cut and sugar strawberries for short cake tomorrow. Got some deli fried chicken and wings with Buffalo sauce. Will make some sugar peas and (probably) oven baked fries.
Started 3 days, 20 hours ago (2009-11-25 02:54:00)
by Norm
I think it's Wilton that sells a wrap that goes around the outside of the cake pan. You get it damp and it keeps the outside rim of the cake from cooking too fast. that way the edges don't set, leaving the center to continue rising. That will give you a flatter cake. With a long serrated knife you can cut off any dome so your cake is flatter too.
Besides cookinfools suggestions, you can cut...
Started 6 months ago (2009-05-26 06:05:00)
by bugster2
Do you have to order one or do you have a store near you? If you do, go
into it and check it out. I did it with the Cuisinart 7qt mixer. If you
don't live near one, I can go to the store near me and check it out if you
give me a list of questions you need answered.
Started 1 day, 8 hours ago (2009-11-27 14:30:00)
by Zzyxk
Hi, I'm Zzyxk (Zeek). I'm 21 years old and from Ontario, Canada. I have had an interest in cooking and baking for a long time, I got my first job cooking when I was 14, and have been doing it since. I've had interest in baking just about as long. I am currently in my 3rd and final year of an Accounting program at Durham College.
I have been running a little candy business from home. I went ...
Started 4 months ago (2009-07-31 04:49:00)
by Norm
This was a very long time ago. At the time, I cooked mine twice as long as it said. I did not have a blender but I did push it through a fine mesh strainer. The recipe I used just did not taste, look or pour like I expected it to. Immersion blenders had not been invented yet, as far as I know. It may have had something to do with the fresh tomatoes that I used. If I did it today, I'd just use ...
Started 1 month, 1 week ago (2009-10-21 03:57:00)
by ArrrTea
After you pict that thing fairly clean...AND make A'la King... (I love that!)
Bust up the carcass and into a pot for soup base. I get 3-4 meals outta a chicken :{)
I'll buy 2 chix on sale... off with the breasts (one meal)
Off with the Wings and drummies... (Another)
Rest into the pot for stock/soup. half for a'la king and half for zuppa.
MIGHT need a bit of bullion...but it's ...
Started 3 days, 20 hours ago (2009-11-25 02:54:00)
by Norm
I have use a food processor to grind up pecans for a couple of cheesecake
crusts. It does a good job as far as I am concerned.
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Hot threads for last week on Cooking.com Forums:
Started 3 weeks, 6 days ago (2009-11-01 16:42:00)
by Norm
I am going to make Caramel Baked apples today, also cut and sugar strawberries for short cake tomorrow. Got some deli fried chicken and wings with Buffalo sauce. Will make some sugar peas and (probably) oven baked fries.
Started 1 week, 1 day ago (2009-11-20 05:21:00)
by Randy
For the past month or two I have been drinking a little pineapple juice every day since learning it contained enzymes that alleviate muscle and joint pain. Thought it might help with some of the soreness I have when doing an extra long session on my bike. (For the record, I can't tell that it has helped any.)
But that is beside the point. I was looking at the label on the can ...
Started 1 month, 1 week ago (2009-10-19 14:46:00)
by Norm
My favorite breakfast, when I am cooking, is a poached egg on buttered toast with a couple sausage links and freshly squeezed orange juice and freshly ground and brewed coffee.
When I am not cooking I guess I usually go for a McD's sausage biscuit or a local drive thought coffee place that has good gravy biscuits.
Started 3 days, 20 hours ago (2009-11-25 02:54:00)
by Norm
I have use a food processor to grind up pecans for a couple of cheesecake
crusts. It does a good job as far as I am concerned.
Started 1 week ago (2009-11-21 05:21:00)
by Dillbert
" hydration" as applied to baking doughs is an important aspect bakers consider.
it has a definition, one can accept the definition or make up one's own.
bakers define the "hydration" as the weigh of the water divided the weigh of the flour expressed as a percentage.
that's it, that's all there is to the actual definition.
if you use 60 pounds of water and 100 pounds of ...
Started 1 week, 2 days ago (2009-11-19 08:51:00)
by cera11
My double reversible cast iron Lodge griddle has rust spots! They're on the grilling side only (so far ). It's immediately dried after cooking and oiled too. I store it inside my oven though, which I've read somewhere that it's okay to do. Storage is a huge issue in my compact kitchen. Maybe sometimes moisture in the oven gets to it despite the seasoning?
So.... honestly I'm too lazy to ...
Started 1 week ago (2009-11-21 05:20:00)
by hatwoman20
No kidding Randy
WOW, my mouth fell open when I read that first post! ! I'm thinking of the 5 or 6 cans of pumkin I have in there and I"m thinking now I best not use all of it! WOW
Started 1 week ago (2009-11-21 05:20:00)
by Norm
ArrTea is right. You can do a great many things with this recipe is absolutely delicious, if I do say so myself. Boston butt roast and pork shoulder are the exact same thing. Partially freeze to facilitate cutting into very thin pieces.
PORK BULGOGE
Recipe By:Norm Matthews
1 Boston butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame...
Started 3 days, 20 hours ago (2009-11-25 02:54:00)
by Norm
I think it's Wilton that sells a wrap that goes around the outside of the cake pan. You get it damp and it keeps the outside rim of the cake from cooking too fast. that way the edges don't set, leaving the center to continue rising. That will give you a flatter cake. With a long serrated knife you can cut off any dome so your cake is flatter too.
Besides cookinfools suggestions, you can cut...
Started 1 week, 6 days ago (2009-11-15 11:05:00)
by peteFL
Quote:
Originally Posted by bugster2
Too bad there isn't a way to have our own forum recipe book/section that is divided into catagories where our member's recipes that are posted could be placed for reference. I am not talking about Cooking.com recipes but our own posted recipes. It is really hard trying to go back and hunt some of ...
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