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Discuss Cooking - Cooking Forum - www.discusscooking.com | Site profile
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Posting activity table on Discuss Cooking - Cooking Forum:
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3 Months
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323
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3,449
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1,055
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13,089
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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.
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Discuss Cooking - Cooking Forum posting activity graph:
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Top authors on Discuss Cooking - Cooking Forum during last week:
user's latest post:
Thanksgiving (USA) - Page 2 -...
Published (2009-11-14 20:32:00)
Quote: Originally Posted by bakechef My partner's father use to make these for every holiday, he has passed, so I carry on the tradition. Nothing fancy but very tasty. 40 oz. can cut yams, drained (any brand will do) 1/2 c. chopped pecans 1/2 c. coconut (optional) 1/2 c. firmly packed brown sugar 1/4 c. flour 1/4 c. butter, melted Heat oven to 350 degrees. Place yams in ungreased 2 quart casserole or baking dish (Cutting up any larger...
user's latest post:
Leg of Lamb
Published (2009-11-14 22:15:00)
Think of roast lamb as if it were roast beef. You can cook it to medium rare or medium, etc. as you would cook a beef roast, then carve it off the bone. Rosemary and garlic go very well with roast lamb. You can chop them up and use them with olive oil to marinate the lamb before roasting. You can also make slits in the meat and push the rosemary and garlic mixture into the holes to flavor the meat internally. Ducks have a lot of fat under the...
user's latest post:
Root Beer Fish
Published (2009-11-14 17:22:00)
I'll add my, "Do What?" to the list. When used with ham it's used to baste the ham and as it cooks it reduces and becomes thicker like a glaze. It would work the same way for a chicken, although I can't recall having ever seen that done. Fish, however is a much different matter - it is too delicate to take the long cooking required for the root beer to reduce into a glaze. It sounds...
user's latest post:
Root Beer Fish
Published (2009-11-14 16:23:00)
I've never heard of this either, please let us know how it goes.
user's latest post:
What are you baking today? -...
Published (2009-11-14 21:26:00)
I made napoleon, it was bou 20X24 and about 6 inches high. 20 people finished it in no time, I had scream for one piece to save it for my mom.
user's latest post:
What's cooking Saturday...
Published (2009-11-14 15:58:00)
panko encrusted chicken wings. i have some fresh vegs to use up so.............sauted green beans, carrots, cabbage, potatoes. not all in the same pot. lol good thing i love veggies
user's latest post:
Blanching Chicken Wings? - Page...
Published (2009-11-13 09:20:00)
Ive heard that from a cook friend of mine that when you freeze the chicken or meat overnight then deep fry them directly that you;d have a crispy chicken or pork....is this true???
user's latest post:
What's cooking Tuesday...
Published (2009-11-10 15:46:00)
YUM! Everything sounds good. I'm making spaghetti with meatballs with tossed salad and french bread.
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Top 10 active forums on Discuss Cooking - Cooking Forum during last week:
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Top 10 forums on Discuss Cooking - Cooking Forum:
Today's Menu & Food Talk
- 23,579 posts
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Off Topic, Jokes, Games...
- 20,894 posts
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Introductions & Birthdays!
- 17,686 posts
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General Cooking Questions
- 15,117 posts
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Bread, Cornbread, Sandwiches...
- 7,704 posts
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Cookware
- 6,822 posts
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Ethnic Foods
- 6,810 posts
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Vegetables & Vegetarians
- 5,176 posts
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Appliances
- 5,163 posts
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Pasta, Rice, Beans, Grains...
- 4,993 posts
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Latest active threads on Discuss Cooking - Cooking Forum:
Started 23 hours, 57 minutes ago (2009-11-15 21:50:00)
by LLCEC
I give them a quick "haircut, skin 'em" and simmer [195f.] them in sugar, vinegar, and water until done. Serve on a bed of spinach with a small nest of shredded, marinated carrots in the middle...sprinkle with crispy bacon chiffonade.
Started 2 weeks, 1 day ago (2009-11-01 20:05:00)
by Andy M.
Congrats, GB. Nice pics, too.
I just ordered a new Sony DSC W290. My older Sony the W1 was so old Sony no longer offers the driver for download to my MAC. Besides, I wanted a new camera.
Canon makes some great cameras. My last film camera was a Canon Elph. I'm sure you love it.
Started 14 hours, 8 minutes ago (2009-11-16 07:39:00)
by Uncle Bob
I was gonna grill some center cut p-chops... The Weather Man suggest I may need to re-think that however...We'll see.
Clean out the refrigerator...So far I see Dumplings, Greens, Butter beans, and yellow squash...Don't think I'll have to go to bed hungry!!
Started 1 day, 6 hours ago (2009-11-15 15:34:00)
by rmartin
I have to say a properly made Calamari.
Started 23 hours, 51 minutes ago (2009-11-15 21:56:00)
by Selkie
Steamed broccoli stems, mushroom slivers (different varieties), green onion.
Lemon soaked firm tofu, jicama, apple.
Started 3 weeks, 1 day ago (2009-10-25 18:51:00)
by Michael in FtW
It's most likely how you have your browser set to handle "cookies". Either you do not have it set to accept cookies -or- you have it set to erase the cookies (usually along with your browsing history for that session) when you close your browser.
Started 18 hours, 34 minutes ago (2009-11-16 03:13:00)
by sidkhullar
Hi,
Yes, bone marrow is fatty, but highly nutritious as well.
Ok, I'm not allowed to post URLs yet:
1. Search google for 'bone marrow fat content' and check out the google answers link
2. Search wikipedia for 'bone marrow' - not much info, but helpful nonetheless.
HTH
Sid Quote:
Originally Posted by kamp Is bone marrow from beef ...
Started 1 month, 1 week ago (2009-10-07 20:31:00)
by Wyogal
I prefer Taco Johns (hard shel tacos with the green jalapeno sauce), but they aren't everywhere. KFC (original recipe for me), Mickey D's (I like Big Macs and yogurt parfaits for b'fast), Hardees (for breakfast, great biscuits and gravy)
Started 1 week, 1 day ago (2009-11-08 17:14:00)
by Andy M.
Meat on the bones will help. Enough water to cover the bones.
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Hot threads for last week on Discuss Cooking - Cooking Forum:
Started 7 months, 1 week ago (2009-04-13 18:18:00)
by BreezyCooking
Leftover takeout pork fried rice from Friday night. Still good, still delicious, hit the spot - especially when I tweaked it with some Srirachi hot sauce.
Started 1 week, 1 day ago (2009-11-08 19:48:00)
by Andy M.
You could use cheese or lettuce leaves.
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 week ago (2009-11-09 11:28:00)
by JohnL
Leftover beef stew from last night.
Started 1 week, 1 day ago (2009-11-08 17:14:00)
by Andy M.
Meat on the bones will help. Enough water to cover the bones.
Started 6 days, 2 hours ago (2009-11-10 19:10:00)
by danpeikes
Started 1 week, 5 days ago (2009-11-04 15:06:00)
by Randy_
One thing you might try is going to Cooking.com and posting there. At one time they had a direct line to a Wusthoff rep and could get answers from him. Don't know if they still do; but it would be worth a try.
Other thing that occurs to me is most big companies have an 800 customer service telephone line. You could find that number on their Internet web site and see if they could ...
Started 6 days, 23 hours ago (2009-11-09 22:12:00)
by Reanie525i
I have tried all but three....now I have something new to try and look for!!!
Started 1 week, 1 day ago (2009-11-08 10:07:00)
by Claire
I am feeding people I've never met. My sister was in Chicago for a Jazzercise function, and two of her Orlando friends are driving out to spend a few days with us. She's says they're like her, that is to say fairly adventurous, and I made a huge batch of what I call My Cousin Joanna's New Mexico Chili. I hope it works, it is an authentic old western recipe. I'm having doubts now ... maybe I ...
Started 1 week, 1 day ago (2009-11-07 22:31:00)
by Silversage
I've seen it roughly translated as ' savory'.
In some context (I forget where, but it will come to me) it was described as the 'meatiness' in beef.
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