|
More site info...
Discuss Cooking - Cooking Forum - www.discusscooking.com | Site profile
|
|
Site profile page for http://www.discusscooking.com.
This report page has aggregated and summarized the online discussions from the Message Board located at http://www.discusscooking.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://www.discusscooking.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.
|
|
|
|
|
Posting activity table on Discuss Cooking - Cooking Forum:
|
|
Week
|
Month
|
3 Months
|
|
Threads:
|
254
|
1,096
|
3,351
|
|
Post:
|
806
|
3,979
|
12,509
|
|
|
Authority Badge:
|
|
|
BoardReader Authority Badge code for Discuss Cooking - Cooking Forum (http://www.discusscooking.com)
|
|
Put this code anywhere on your forum page:
|
|
|
|
|
|
|
|
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.
|
|
|
|
|
Discuss Cooking - Cooking Forum posting activity graph:
|
|
http://www.discusscooking.com Alexa graph:
|
Top authors on Discuss Cooking - Cooking Forum during last week:
user's latest post:
ISO presentation tips &...
Published (2009-11-23 21:54:00)
for example: chicken cordon bleu - Google Images then you don't have to buy magazines.
user's latest post:
Safe to use on stainless steel?
Published (2009-11-23 21:49:00)
If those brushes are as stiff bristled as they look, I'd say no. They would deeply scratch the metal. How bad is the pan?
user's latest post:
What's your favorite ice...
Published (2009-11-19 11:48:00)
I have to admit I do not like ice-cream. Not that I dislike it but I can happily live without ever touching the stuff. However I also have to admit I recently found a non-dairy pomegranate chip sorbet, and oh my gosh, I cant get enough of it. I told my wife not buy it anymore because I get the whole container and do not stop till I finish it. 4000 calories in one seating. People live on less per day. Horrible stuff, strongly recommend not...
user's latest post:
Making chilli? - Page 2 -...
Published (2009-11-22 20:39:00)
Quote: Originally Posted by PrincessFiona60 I found ground chipotles at my bulk food store. I bought maybe 6 tablespoons worth and it's lasted me a long time. Chipotles are pretty potent. But, I also keep several cans of them in adobo sauce in my pantry. While on vacation in eastern Wyoming (Torrington, Wyogal!) I couldn't find chipotles in adobo on the store shelves. Luckily I had brought the chipotle powder, it changed the...
user's latest post:
What's for Dinner, Monday,...
Published (2009-11-23 23:34:00)
Quote: Originally Posted by msmofet Buttered cooked tiny pasta shells add to scrambled eggs with parsley, grated romano and parmesan cheeses and cooked till eggs set. Ms M, I think the only time I have ever had eggs and pasta together is in carbonara. This looks and sounds very interesting. I will have to try it one of these days. I am not a big egg eater - they have to be IN something, like omlette with a ton of filling and cheese, fried...
user's latest post:
Gingerbread house...
Published (2009-11-23 22:46:00)
Quote: Originally Posted by babetoo only one i ever did came from a kit. and even that to me was a big pain. however they do come with instructions, house parts (walls etc) frosting, and candy to decorate it. since they both would be to stale to eat. i hardly think it make a difference between ready formed and home baked. thy will however eat the candy. sometimes after you put on the house. lol.
user's latest post:
What's for Dinner, Monday,...
Published (2009-11-23 22:09:00)
Quote: Originally Posted by Vanilla Bean I decided on salisbury steak. We had that over egg noodles, green beans and rolls. That sounded better than just beef patties with plain ol' beef gravy. that looks great!!
user's latest post:
What did you have for lunch...
Published (2009-11-23 18:21:00)
I will be having chili, cheese and white corn chips. I whipped up the chili this morning when I got home from work, I couldn't stand it anymore talking about chili on the chili discussions.
user's latest post:
ISO recipe for sour milk biscuits
Published (2009-11-19 12:42:00)
Well, I do know something "about this just leaving milk out on the counter to clabber thing" ... and the answer is you have to use raw (unpasteurized and not homogenized) milk - something you're not likely to find anywhere these days except some health food stores or by buying it directly from a dairyman or someone else who keeps a few milk cows. Pasteurization kills the natural bacteria that causes milk to sour and...
user's latest post:
Meat ideas/suggestions for nachos
Published (2009-11-23 22:12:00)
The original Tex-Mex snack food - chips, a mixture of melted cheddar w/salsa, and a slice of jalepeno. If you add a bottle of Dos Equis, it's the perfect dinner!
|
|
|
Top 10 active forums on Discuss Cooking - Cooking Forum during last week:
|
|
Top 10 forums on Discuss Cooking - Cooking Forum:
Today's Menu & Food Talk
- 23,731 posts
|
Off Topic, Jokes, Games...
- 20,931 posts
|
Introductions & Birthdays!
- 17,728 posts
|
General Cooking Questions
- 15,242 posts
|
Bread, Cornbread, Sandwiches...
- 7,723 posts
|
Cookware
- 6,842 posts
|
Ethnic Foods
- 6,841 posts
|
Fish & Seafood
- 5,266 posts
|
Vegetables & Vegetarians
- 5,192 posts
|
Appliances
- 5,175 posts
|
|
|
|
|
Latest active threads on Discuss Cooking - Cooking Forum:
Started 3 months ago (2009-08-24 11:12:00)
by GB
Cookies are not healthy, even if they are oatmeal cookies. They are a snack and one that you should limit at that. For muffins it depends on what kind. Some are not horrible for you while others are loaded with sugar.
Started 2 days, 10 hours ago (2009-11-23 21:28:00)
by Wyogal
Sometimes when I do nachos with a bunch of stuff on them, they get a little soggy. I like just cheddar melted in the oven on some home fried corn tortilla chips. Then put the other stuff on the side to dip into.
Once, I had used chipotle in adobo sauce for something, had strained it into a smooth paste. The leftover stuff I put into some canola oil, let sit in the fridge for a week. Then used ...
Started 3 days, 6 hours ago (2009-11-23 01:42:00)
by Green Lady
Arrowroot powder is often used to substitute for cornstarch in recipes.
Started 1 day, 14 hours ago (2009-11-24 17:50:00)
by Wyogal
I make mine more like a pico di gallo (sp?), but one could puree it to a desired consistency:
tomatoes (or tomatillos)
onions
green onions
canned diced green chilies
fresh diced green chilies (whichever you prefer, there are many types)
fresh, diced jalapenos
lime juice
cilantro (some folks hate it so you could leave it out)
salt
I find that using different types of onions as well as ...
Started 3 days, 10 hours ago (2009-11-22 22:03:00)
by Wyogal
I got a meat pie recipe from a website devoted to OLD foods (middle ages). I adapted it for my use (was in cooking school, wanted to make something authentic, more or less, to that era). Gode Cookery
It had beef and pork in it, as well as dates, cinnamon, clove, allspice, red wine.
Started 1 day, 12 hours ago (2009-11-24 19:38:00)
by Wyogal
Started 1 day, 18 hours ago (2009-11-24 13:35:00)
by kadesma
My kitchen looks as if a war is going on but we gotta eat So it's oven bbq ribs, and some squash I picked up that look like those sweet pumpkins you use for pie. I'm making some greens with bacon and a squeeze or two of lemon and some hot french rolls. No dessert as I have several other things to do for Thursday.
kadesma
Started 4 days ago (2009-11-22 07:39:00)
by Wyogal
If you are too busy cleaning up and not spending time with your guests, then there might be an issue. If they are guests, they want to spend time with you. Either let them help so they can visit with you or do it yourself, later. They should not have to wait while you clean.
Started 1 day, 13 hours ago (2009-11-24 18:42:00)
by Andy M.
Michael, have a great birthday! I hope you enjoy all the day brings.
Started 2 days, 10 hours ago (2009-11-23 21:49:00)
by Andy M.
If those brushes are as stiff bristled as they look, I'd say no. They would deeply scratch the metal. How bad is the pan?
|
|
Hot threads for last week on Discuss Cooking - Cooking Forum:
Started 5 days, 15 hours ago (2009-11-20 16:23:00)
by Wyogal
Started 3 days, 16 hours ago (2009-11-22 15:54:00)
by Wyogal
'real" pumkin pie can be kinda stringy. Why not use canned pumpkin (NOT the pumkin pie filling in a can)? personally, I'm making a squash pie as there is an enzyme in pumpkin that my dad can't tolerate. (yes, I know that pumpkin is a type of squash, but there IS a difference!) I'll be using a squash, cook it, then put it through a food mill to make sure it is smooth and not fiberous.
Started 5 days, 8 hours ago (2009-11-20 23:10:00)
by Selkie
"Better" can be subjective. Just keep experimenting until you get it the way YOU like it!
Started 2 days, 17 hours ago (2009-11-23 14:08:00)
by Uncle Bob
Bourbon....
Shrimp Creole.......
Rice....
Bread.....
Chocolate Cake.......
Started 1 year, 9 months ago (2008-02-02 12:15:00)
by Alix
Hey corazon, I think I want the recipe for those cookies. I bet they are a winner. Got a link?
I am going to do cookies today, either oatmeal chocolate chip or that recipe of yours. I'm also contemplating some kind of bar. Maybe lemon bars or a "creation" with a shortbread bottome and some stuff on top.
Started 1 day, 21 hours ago (2009-11-24 10:16:00)
by Alix
Try rubbing your hands with a lemon. I've also heard that rubbing your hands on stainless steel works (never tried that myself though) but I know the lemon wedges work well.
Started 1 week ago (2009-11-18 17:50:00)
by Selkie
Mine is also a malt - vanilla malt, but as you say, with a twist - for those who need to stay lactose-free:
Using my Hamilton Beach frozen drink mixer;
I put in several scoops of TCBY frozen yogurt,
3 Tbls. of Carnation Malted Milk Powder,
A small dash of stevia (natural sweetner with 0 carbs, 0 calories)
1/4 tsp. of vanilla extract (real or artificial),
1 egg yoke (to add richness to ...
Started 1 week ago (2009-11-18 08:20:00)
by Katie E
Glenn will be here at our "city" house tonight (my house), so I've planned roast beef with onions and mushrooms, gravy, mashed potatoes, lima beans and my devil's food cake for dessert. It's wonderful to have a man to cook for again, especially one who loves to eat and really enjoys my cooking. Wooopee!!!!
Started 1 week ago (2009-11-18 21:52:00)
by danpeikes
I have catered many bar mitzvahs and many Brises, and they always serve lox at a bris. I would go with 12lbs. Larger boards of lox come in 3lbs. With all the other food you should be good.
Started 6 days, 5 hours ago (2009-11-20 03:00:00)
by LPBeier
Thanks, Janet for your hard work and that of the rest of the team. Having been in the internet industry, I very much appreciate the hard work that goes into keeping a site like DC running at the best of times, but when it is compromised by others it is even more difficult.
I hope you can get a good rest now - you all certainly deserve it.
|
|
Size: 217 bytes
