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Normal topic Calling all jelly experts
by labradors on Tue, 2017-05-02 14:24
15 by labradors
Sat, 2017-12-02 07:18
General Recipe Trouble Shooting
Normal topic Sweet Sauces
by Chefinprogress on Mon, 2017-11-20 08:54
3 by Chefinprogress
Mon, 2017-11-20 16:55
General Food Discussions
Normal topic Holiday cheer
by Kit on Sat, 2017-11-04 10:12
4 by Kit
Tue, 2017-11-07 08:19
General Food Discussions
Normal topic Calculator
by Kit on Wed, 2017-08-30 11:06
2 by Kit
Sun, 2017-09-03 06:28
General Food Discussions
Normal topic Why is there a big air-bubble hole in my bread?
by labradors on Mon, 2017-05-29 21:03
5 by labradors
Sun, 2017-09-03 06:21
Lean Doughs
Normal topic How do seeds figure in?
by bfotk on Thu, 2017-03-16 09:52
by bfotk
Thu, 2017-03-16 09:55
Normal topic Tweaking a rye loaf
by bfotk on Thu, 2017-03-16 09:35
by bfotk
Thu, 2017-03-16 09:35
Normal topic Equilibrium brine for Rotisserie chicken
by pmomidi on Tue, 2017-01-03 09:04
2 by pmomidi
Thu, 2017-03-02 10:19
General Food Discussions
Normal topic Warming up left overs
by Kit on Sat, 2016-12-17 12:27
4 by Leif O
Fri, 2017-01-27 23:46
General Food Discussions
Normal topic Home roasting coffee beans
by BrianShaw on Sun, 2012-02-26 17:35
14 by one story
Fri, 2017-01-20 11:07
General Cooking Questions
Normal topic Bakers percentage
by bobku on Fri, 2017-01-20 10:08
by bobku
Fri, 2017-01-20 10:08
Lean Doughs
Normal topic Request for forums
by leo_mancini on Sat, 2017-01-14 04:05
by leo_mancini
Sat, 2017-01-14 04:05
Website Feedback
Hot topic How high should the white bread rise
by enchant on Mon, 2016-12-05 09:38
41 by enchant
Mon, 2017-01-02 05:46
Rich Doughs
Normal topic Hello from one story!
by one story on Sun, 2017-01-01 01:32
by one story
Sun, 2017-01-01 01:32
Normal topic Sous Vide for Turkey day with multiple proteins, should I cook, freeze, reheat?
by redeemed763 on Fri, 2016-11-18 09:42
1 by jacob burton
Sun, 2016-11-27 18:01
General Cooking Questions
Normal topic Anyone still here?
by BrianShaw on Sat, 2016-11-26 09:09
1 by jacob burton
Sun, 2016-11-27 17:58
Normal topic Enzymes and Hot Water Mash
by Chris Klindt on Wed, 2016-10-05 03:48
2 by Chris Klindt
Wed, 2016-10-05 07:37
Normal topic New starter...
by Wartface on Tue, 2016-09-27 15:53
4 by Chris Klindt
Sun, 2016-10-02 07:01
Normal topic Hand versus Machine Kneaded Bread - Salt
by Chris Klindt on Thu, 2016-09-29 08:09
2 by Chris Klindt
Sat, 2016-10-01 18:58
Off Topic Discussions
Normal topic CO2 Distilled Water Batter
by Chris Klindt on Tue, 2016-09-27 07:23
4 by Chris Klindt
Sat, 2016-10-01 18:14
Off Topic Discussions


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Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.



Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15