General Food Discussions

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Normal topic best/favorite dish designed around another food concept??
by joeymccraw33 » Tue, 2018-02-13 11:27
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by joeymccraw33
Tue, 2018-02-20 09:56
Normal topic Chicken or Fish dishes - what is your best dish?
by RobynH » Fri, 2018-02-16 11:31
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Sun, 2018-02-18 23:59
Hot topic Question - re: wine cheap v expensive
by RobynH » Fri, 2018-01-12 14:23
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by jacob burton
Sun, 2018-02-18 15:25
Normal topic Dumplings
by RobynH » Sat, 2018-02-17 12:59
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by jacob burton
Sun, 2018-02-18 15:17
Normal topic Home cooking - Malaysian Style - Very Spicy BBQ Chicken
by RobynH » Thu, 2018-01-11 12:31
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by RobynH
Sat, 2018-02-17 12:44
Normal topic Home cooking - Chinese Style ... Simple and Easy
by RobynH » Sat, 2018-01-06 12:24
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by RobynH
Sat, 2018-02-17 10:41
Normal topic Proper home freezing
by strikingtwice » Tue, 2015-12-08 11:28
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by jacob burton
Tue, 2018-02-13 20:39
Normal topic Steak - flavor combinations
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Sun, 2018-02-11 05:22
Normal topic New Years
by Kit » Sat, 2017-12-30 06:43
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Wed, 2018-01-03 07:24
Normal topic Sweet Sauces
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Mon, 2017-11-20 16:55
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Tue, 2017-11-07 08:19
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Sun, 2017-09-03 06:28
Normal topic Equilibrium brine for Rotisserie chicken
by pmomidi » Tue, 2017-01-03 09:04
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Thu, 2017-03-02 10:19
Normal topic Warming up left overs
by Kit » Sat, 2016-12-17 12:27
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by Leif O
Fri, 2017-01-27 23:46
Normal topic Vacuum Sealers
by StuartCooks » Tue, 2016-09-13 12:17
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by Chris Klindt
Mon, 2016-09-26 06:34
Normal topic Sous Vide Rice
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Mon, 2016-09-12 10:09
Hot topic Sous Vide - Beans
by Chris Klindt » Mon, 2016-02-08 11:02
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Mon, 2016-09-12 09:40
Normal topic Cook My Meat
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Mon, 2016-09-12 08:43
Normal topic Smoke Ring in Cured and Smoked Meats
by Chris Klindt » Sun, 2016-08-14 07:20
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Sun, 2016-08-14 07:20
Normal topic Cure #1 Error (Pink Salt)
by Chris Klindt » Sun, 2016-08-14 06:39
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by Chris Klindt
Sun, 2016-08-14 06:39
Normal topic Bacterial Count Meters
by GreenBake » Thu, 2016-07-14 14:45
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by SHaley
Sun, 2016-07-24 16:11
Normal topic IR Infrared Non Contact Temp Issues
by Chris Klindt » Wed, 2016-06-22 04:25
0
by Chris Klindt
Wed, 2016-06-22 04:25
Normal topic sous vide cookers
by Ari » Tue, 2016-06-07 01:51
4
by jacob burton
Tue, 2016-06-14 09:29
Normal topic Almond extract?
by labradors » Wed, 2016-06-01 06:24
8
by labradors
Tue, 2016-06-14 06:26
Normal topic Sous Vide and Smoking Meat
by Chris Klindt » Tue, 2016-06-07 11:59
5
by Mucho Bocho
Wed, 2016-06-08 07:49
Normal topic Bread Loaf Pan Sizes
by Chris Klindt » Mon, 2016-05-23 02:52
3
by Chris Klindt
Tue, 2016-05-24 09:21
Normal topic Corned Beef
by Nina » Tue, 2012-10-16 07:54
15
by Mucho Bocho
Wed, 2016-05-18 08:13
Normal topic Glutamate and Umami
by Chris Klindt » Fri, 2016-05-13 07:22
1
by Chris Klindt
Fri, 2016-05-13 09:23
Normal topic Pressured Cooked Chicken - Quick Release Pressure
by Chris Klindt » Fri, 2016-04-01 03:47
14
by Chris Klindt
Sat, 2016-05-07 08:29
Normal topic Starches
by amateur cook » Mon, 2016-05-02 07:41
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by amateur cook
Mon, 2016-05-02 08:49
Normal topic Al Pastor
by strikingtwice » Tue, 2015-11-24 17:14
6
by labradors
Sat, 2016-04-30 20:40
Normal topic Bread Machine Magic Chef ES1850
by Chris Klindt » Sat, 2016-04-30 15:12
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by Chris Klindt
Sat, 2016-04-30 15:12
Normal topic have you ever turned a total cooking disaster into a nice dish saving a party?
by Gadzik » Wed, 2016-04-06 04:13
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by Chase919
Fri, 2016-04-29 08:19
Hot topic Chicken Breast or Boneless thighs
by Robsous » Wed, 2015-07-01 13:43
28
by j..weinstein
Wed, 2016-04-27 13:00
Normal topic Maillard Reaction with Caustics
by Chris Klindt » Fri, 2016-04-01 02:27
6
by Mucho Bocho
Mon, 2016-04-04 13:05
Normal topic Jacob's Chicken Breast
by j..weinstein » Sun, 2016-03-27 14:15
5
by j..weinstein
Mon, 2016-04-04 12:24
Normal topic Fish
by RobynH » Fri, 2016-03-11 15:06
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Thu, 2016-03-24 19:26
Normal topic Adding alcohol to stock...
by Mucho Bocho » Fri, 2016-03-18 07:47
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by Chris Klindt
Sat, 2016-03-19 03:43
Normal topic Chicken Salt
by Mucho Bocho » Tue, 2016-03-08 06:45
2
by jacob burton
Wed, 2016-03-16 16:59
Normal topic Food Safety and ServSafe Certification
by Anonymous » Wed, 2013-10-09 14:19
17
by jacob burton
Wed, 2016-03-09 00:25
Normal topic Sous Vide hamburgers, animal style.
by Wartface » Thu, 2016-03-03 13:01
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by Wartface
Thu, 2016-03-03 19:01
Hot topic Grilled Cheese - Let's talk about it (Page: 1, 2)
by strikingtwice » Wed, 2011-12-28 15:36
65
by RobynH
Thu, 2016-03-03 17:58
Normal topic Spices
by RobynH » Wed, 2016-03-02 18:06
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by RobynH
Thu, 2016-03-03 16:00
Normal topic Sous Vide Eggs Benedict...
by Wartface » Wed, 2016-03-02 18:03
4
by Wartface
Thu, 2016-03-03 13:19
Normal topic Pork Rinds
by Manbearpig » Wed, 2016-03-02 08:45
3
by jacob burton
Thu, 2016-03-03 09:50
Normal topic Cooking for friends and family...
by Wartface » Sun, 2016-02-28 00:15
10
by RobynH
Wed, 2016-03-02 19:34
Normal topic What's Your Go To Easy Meal That Always Impresses?
by jacob burton » Sun, 2016-02-28 13:30
12
by RobynH
Wed, 2016-03-02 18:27
Normal topic spice up a chicken sandwich
by Robsous » Fri, 2016-02-12 05:33
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by jacob burton
Mon, 2016-02-22 13:42
Normal topic Yeast Cultures
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Mon, 2016-02-22 04:06
Normal topic Pressure Canner Beans for Refried Beans
by Chris Klindt » Thu, 2016-02-04 13:10
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Thu, 2016-02-11 08:06
Normal topic Steam Table
by Chris Klindt » Fri, 2016-01-22 14:10
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Thu, 2016-02-04 05:18
Normal topic garlic sauce in a blender
by LSK » Sun, 2015-10-04 13:41
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by labradors
Tue, 2016-02-02 20:33
Normal topic Liquid Reduction - Story Stick
by Chris Klindt » Tue, 2016-01-26 11:56
1
by jacob burton
Wed, 2016-01-27 15:42
Normal topic Infrared Thermometer - Errors
by Chris Klindt » Tue, 2016-01-19 05:51
2
by Chris Klindt
Fri, 2016-01-22 14:16
Normal topic Charcuterie Discussion
by messychef24 » Sat, 2012-06-02 16:43
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by glavender
Thu, 2016-01-21 03:29
Normal topic Do you think about thai food?
by darinnoah75 » Wed, 2016-01-20 23:16
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Wed, 2016-01-20 23:16
Normal topic Cooking definitions
by QP Sport » Wed, 2016-01-13 16:51
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by jacob burton
Thu, 2016-01-14 11:30
Normal topic EQ Brine - Percentage of Salt
by Tatoosh » Sun, 2015-12-20 09:17
17
by jacob burton
Wed, 2016-01-13 09:48
Normal topic Sauces and reduction
by QP Sport » Wed, 2015-12-30 16:04
5
by jacob burton
Wed, 2016-01-13 09:12
Normal topic Buffalo sauce.Modernist Cuisine at home
by j..weinstein » Sat, 2016-01-09 07:06
2
by jacob burton
Wed, 2016-01-13 07:59
Normal topic Interesting take on Carbonara
by strikingtwice » Thu, 2015-11-19 19:19
9
by Mucho Bocho
Fri, 2015-11-27 09:10
Normal topic Re: What is your death row meal?
by Anonymous » Sun, 2011-05-15 23:15
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Wed, 2015-11-11 23:59
Normal topic Hello
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Wed, 2015-11-11 23:59
Normal topic The results of my dessert dish
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Wed, 2015-11-11 23:58
Normal topic Christmas party ideas
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Wed, 2015-11-11 23:56
Normal topic Putting a lid on it...
by GreenBake » Mon, 2012-12-17 21:24
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Wed, 2015-11-11 23:55
Normal topic The REAL Wild Rice
by lrsshadow » Fri, 2012-12-21 09:39
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Wed, 2015-11-11 23:54
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Wed, 2015-11-11 23:53
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Wed, 2015-11-11 23:52
Normal topic Farmer's Marketing and Cropsharing tips
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Wed, 2015-11-11 23:51
Normal topic Steel cut oats
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Wed, 2015-11-11 23:50
Normal topic Oven roasted potatoes success
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Wed, 2015-11-11 23:48
Normal topic So just tried Romanesco Broccoli for the first time
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Wed, 2015-11-11 23:47
Normal topic Harvard Science & Cooking Course
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Wed, 2015-11-11 23:46
Normal topic Butter Tarts
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Wed, 2015-11-11 23:45

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so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

Comments: 0

I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!

While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:

What happened to episode 030?

Comments: 1

Hello one and all, 

 

I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   

 

Thanking you :-) 

RobynH 

Comments: 1

 

 

 

 

 

 

 

So my question is this

 

I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

Comments: 1

I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2
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