Turkey Stock problems...

Jan 10, 2013 by truro in Home Cooking

Need Killer Cracklin' Pork Roast Recipe

Jan 04, 2013 by kaleokahu in Home Cooking

Baked Chicken Breast Awasy Sucks?

Jan 10, 2013 by kjonyou in Home Cooking

How Many Eggs is Too Many?

Jan 08, 2013 by Kat in General Topics

ISO 1970's Recipe Indexes

Jan 08, 2013 by houndlvr1 in Home Cooking

An abundance of oranges

Jan 04, 2013 by chloehk in Home Cooking

Making caramel. need pointers, tips etc.

Jan 04, 2013 by trolley in Home Cooking

Over-proofed Bread Question

Jan 04, 2013 by rockycat in Home Cooking

Have giant chuck roast, need pot roast advice

Jan 04, 2013 by mels in Home Cooking

Will re-cooking kill bacteria?

Jan 03, 2013 by MSK in General Topics

Price of dry aged beef

Dec 09, 2012 by jonhall in Quebec (inc. Montreal)

Why do Americans like everything Chunky?

Aug 09, 2012 by kjonyou in General Topics

Pulled Pork skin issues

Dec 17, 2012 by AilsaDoc in Home Cooking

New Chowhound Design is Now Live!

Dec 10, 2012 by Dave MP in Site Talk

ISO plastic film/sheets for separating slices of dry-cured meat

Dec 09, 2012 by quicuisine in Quebec (inc. Montreal)

Boneless Pork Rib Roast - slow roasting - need help

Dec 09, 2012 by TheFoodEater in Home Cooking

Beef bourguignon...with venison

Dec 06, 2012 by cleopatra999 in Home Cooking

Nitrate-nitrite-celery juice free cured meat

Nov 26, 2012 by boris_qd in General Topics

Your Oxtail Suggestions

Oct 08, 2010 by scrumptiouschef in Home Cooking

Make ahead 2 days for party-shortribs? or other ideas?

Dec 03, 2012 by mwb in Home Cooking

Brining Experts Needed

Dec 03, 2012 by AllieM in Home Cooking

Soup kitchen challenge: a big hunk-o-beef

Dec 01, 2012 by Nyleve in Home Cooking

Rotisserie chicken from a supermarket recipe

Nov 26, 2012 by Donna52479 in Home Cooking

Lamb bacon - curing at home - recipes, tips, techiniques?

Nov 24, 2012 by saticoy in Home Cooking

Are there any Mexican restaurants in West Island?

Jan 22, 2009 by morebubbles in Quebec (inc. Montreal)