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osso buco

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by East Point Cook 16 years ago

In every recipe I read about osso buco the oven temperatures and cook times are different. Batali says one thing, "All about Braising" says another, and there are many other differing opinions. I k...

What's your Tur-duc-ken story?

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by Christine 16 years ago

We jumped on the bandwagon this year and bought a turducken from cajungrocers.com---whole bird(s?) with andouille sausage stuffing. I ordered it well over a month ago, so we didn't expedite shippi...

Beer Can Chicken

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by RUBulldog 16 years ago

I'm want to try this great way of grilling. I have a charcoal Weber. They say indirect heat. Should I split the grill in half and put charcoal on one side and the chicken on the other? I've ha...

The Leftover Gourmet: Secrets Of Hyperdelicious Reheating

The Chowhound Team
by The Chowhound Team 16 years ago

Now available in the ChowMarket: "The Leftover Gourmet: Secrets Of Hyperdelicious Reheating" Jim Leff's radical new approach to reheating leftovers raises this most pedestrian of cooking tasks ...

Tart Tatine

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by Mari 16 years ago

Or is it Tarte Tatin? Anyway, I would like to make a Tart for Thanksgiving, but making the pastry crust intimidates me. If I decide to skip that, then what would you suggest that I use for the past...

Ack what to do now? Turkey Q.

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by D-NY 16 years ago

So the store gave us a regular turkey instead of a kosher one. Is it too late to brine it? I can prob brine for about 12 hours but I wouldn't have time to dry it out--worth it anyway? quick res...

Cornbread Question

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by Elaine(Snutteplutten) 16 years ago

Planning to make a buttermilk cornbread for tommorrow. The recipe (one I've been using for years from Bon Appetit) says it can be made 8 hours ahead and then warmed up. Any reason for the "8 hou...

The Leftover Gourmet: Secrets Of Hyperdelicious Reheating

The Chowhound Team
by The Chowhound Team 16 years ago

Now available in the ChowMarket: "The Leftover Gourmet: Secrets Of Hyperdelicious Reheating" Jim Leff's radical new approach to reheating leftovers raises this most pedestrian of cooking tasks ...

hot & sour soup recipie?

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by beaumont 16 years ago

does anyone have a good authentic recipie for this delicious soup?

Girlie martini recipes needed

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by Nyleve 16 years ago

Ok - martini purists can just skip this post. I know what a real martini is supposed to be. This is not what I am looking for. I would like your favourite girlie martini recipes - you know what I...

will pre peeled parsnips brown?

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by emdb 16 years ago

Or do I have to acidulate them? McGee doesn't say. : ( Thanks.

Jerusalem Artichokes

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by lintsao 16 years ago

I went to the greenmarket today (NYC Union Square) with most of my Thanksgiving dishes planned, but a couple of spots (a soup and/or side) left open for whatever looked good. Wow! Everything was ...

toast oven recs?

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by D-NY 16 years ago

I'm looking for a toaster oven that has enough power to reheat food, while also being a decently fast toaster. I'd prefer to spend ~$35 but if someone is in love with something that is more like $...

advice on hand-held mixers

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by rollin'jagaimo 16 years ago

I need some advice about hand-held mixers. (I am certainly one of those who lust after a Kitchen-Aid mixer.... I stand in front of those 6-quart mixers for a long time whenever I visit a kitche...

Fresh Ham

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by rudeboy 16 years ago

I got a fresh ham about an hour ago - kind of unplanned. I have many cookbooks, but I can't find much on preparing a whole fresh ham - I only have experience with "cured, cooked" hams, which is sim...

Help! What's the secret to crisp salad greens?

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by bigface 16 years ago

I have the gear--OXO salad spinner, 2 types of cloth salad sacs....I wash, I spin, I shake, I dry. I wrap it and refrigerate and when I go to make a salad, the lettuce is wilty. What am I doing wro...

Potluck Thanksgiving--advice on what side dish to bring?

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by Sarah W-R 16 years ago

We're having a somewhat impromptu potluck Thanksgiving with several other couples, some houndish and some not. I've been asked to bring a dessert (which I've got sorted out) and a side dish, for wh...

What to do with dried bean curd?

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by Dave M.P. 16 years ago

Hi There, I want to make something using the dried bean curd I bought....is it correct that no matter what I do with it, I need to boil it first? I have several sheets of it. Does anyone have any...

Can you freeze fresh herbs?

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by lb 16 years ago

I always buy a bunch of herbs like cilantro, mint, or sage, and then they just wilt in my fridge and go bad. I have heard people say they freeze them - can you freeze any time of fresh herb, and fo...

Turkey tales from an early Giver of Thanks

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by patrick 16 years ago

Our friends are going to be out of town with family this Thursday, so we had an early Bay Area Thanksgiving on Sunday, and my partner and I hosted. This was the first time we had brined a bird, ...

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