Cooking For Engineers Analytical cooking discussed.    FAQ   Search   Memberlist   Usergroups   Register   Profile   Log in to check your private messages   Log in  General Food Discussion Moderators: Michael Chu, GaryProtein, Dilbert, Jim Cooley Users browsing this forum: None Goto page Previous  1, 2, 3, 4, 5  Next    Cooking For Engineers Forum Index -> General Food Discussion Mark all topics read  Topics   Replies   Author   Views   Last Post  bagged cookie mix changes 2 Guest 14264 Fri Dec 21, 2012 9:09 am cafayzieg Chipotle powder process 3 Richtee 15207 Thu Oct 11, 2012 11:35 pm Richtee Dark Brown Sugar Stainless Steel Corrosion 2 Amherst 15108 Sun Sep 23, 2012 8:00 pm Amherst Substitutions - not recipes 1 Jo 12223 Sat Aug 18, 2012 3:26 am Michael Chu "Playing With Fire" Chicken and Cancer Rates? 7 dorfeb 25050 Tue Aug 07, 2012 10:59 am barryblue how to divide recipes? 8 good food 24665 Thu Apr 05, 2012 3:14 pm RelaxeD agave 1 wittnyy 11361 Tue Mar 13, 2012 3:19 pm Jim Cooley Roasting a leg of lamb 2 jdg78 13538 Sun Dec 25, 2011 2:44 am jdg78 explanation for tooth-breaking raisins? 1 Guest 12003 Tue Dec 06, 2011 2:37 am Newshound how to "bake" without an oven [ Goto page: 1, 2 ] 15 good food 46154 Wed Nov 23, 2011 5:44 pm Dude111 Thanksgiving Versus Christmas Dinner 10 Guest 34438 Wed Nov 02, 2011 4:43 am Dude111 Food Matters - Must Watch!!!!!! 0 Dude111 9842 Thu Oct 06, 2011 7:38 am Dude111 Off-flavors in Roasted Poultry 5 Aikidoish 15201 Tue Sep 27, 2011 12:35 pm colloss Pans [ Goto page: 1, 2 ] 29 sweet tooth 62113 Mon Sep 26, 2011 10:05 pm DrBiggles Help! I'm a dough Dodo -- Knead advice re elasticity 4 Jim Cooley 15126 Sun Aug 07, 2011 3:47 pm Jim Cooley What makes Bechamel sauce thicken? 1 Odd_Bloke 11046 Fri Jul 01, 2011 10:47 am curryman brining 11 jnbanks1 36029 Mon May 23, 2011 2:34 am Irenes Cooked Garlic Oil...... 2 skyclad 16857 Tue May 10, 2011 6:30 pm Hanson hot&sour = pepper &vinegar? 2 Guest 19014 Tue May 10, 2011 6:27 pm Hanson Rate of evaporation 2 yocona 14876 Fri Mar 18, 2011 11:14 pm yocona Toffee making problem 1 Lindylou 12879 Fri Mar 18, 2011 12:15 pm yocona Food: The Ultimate Secret Exposed 0 Dude111 12298 Thu Mar 10, 2011 1:43 am Dude111 Boiled beef - meat pores (add to cool or boiling water?) 6 david.mihola 30727 Sat Feb 19, 2011 3:54 am kittrey Can Agave Nectar Be Crystallized? 6 Phrazemaster 28820 Tue Dec 14, 2010 10:43 am meme Xanthan gum -- where to purchase? 1 Jim Cooley 13130 Sun Oct 31, 2010 7:19 pm Dilbert Chelation therapy: 1 rachard1583 11698 Sun Oct 17, 2010 7:11 pm buttered popcorn Harmful Ingedients in Dishwashing Detergents 1 DrBiggles 14210 Wed Oct 13, 2010 7:38 am Dude111 What did you ate today? 4 AnticGod 14787 Wed Oct 13, 2010 7:27 am Dude111 tourist 1 swamarpika 14806 Wed Sep 15, 2010 8:56 am Jim Cooley allow myself to introduce... myself... 1 jonah523 12961 Mon Aug 09, 2010 5:10 pm Kathleen H. How much flour to use in a recipe when it doesn't specify 1 falcios 10900 Sat Jul 17, 2010 2:12 am kgb1001001 Other oils for mayonaise 0 Ladysphinx 10046 Fri Jul 16, 2010 2:13 pm Ladysphinx Grinding alternative? 1 Jim Cooley 10729 Wed Jun 30, 2010 6:40 pm kgb1001001 pastry margarine 1 path 11130 Tue Jun 15, 2010 6:39 am Michael Chu maltodextrin 0 popres@dodo.com.au 7061 Fri Mar 26, 2010 12:26 am popres@dodo.com.au Source for canned bacon ?? 10 Ken D 36012 Tue Mar 02, 2010 7:37 am yenndee sick 1 cookaholic 8336 Tue Feb 09, 2010 6:45 pm Dilbert Barbacoa 0 Richard11 7610 Wed Dec 23, 2009 8:16 am Richard11 I want to live in a foodscape 1 Wine and Food tube 10045 Thu Nov 05, 2009 3:45 pm AnticGod Stroring rice water 2 JDR 9030 Thu Nov 05, 2009 3:42 pm AnticGod Cherry jelly: time to set fully? 1 Jim Cooley 8597 Wed Oct 28, 2009 10:01 am danicamoore What makes a seasoned carbon steel wok nonstick? 4 muncake 13082 Wed Sep 30, 2009 8:52 am muncake HELP - HARD CRISP PASTRY 1 Pie_Designs 9537 Tue Aug 25, 2009 2:57 pm curryman Food Pr0n !!! [ Goto page: 1, 2, 3 ] 30 DrBiggles 60747 Sat Jul 18, 2009 4:23 pm DrBiggles How Does the Chemistry of Cooking Work? 5 Mr.Endo 20333 Sat Jul 18, 2009 3:51 pm julythermostats The Washington D.C. ham bone lobby 6 boilerplate 18256 Mon Jun 22, 2009 6:51 pm Michael Chu Formula for Pie Pastry 0 Pie_Designs 8581 Mon Jun 08, 2009 12:12 pm Pie_Designs A funny thing happened on the way to the stove... 0 Jim Cooley 7731 Sat May 09, 2009 2:33 pm Jim Cooley Is nutrition lost when nuts and seeds are roasted? 1 sunnye 9178 Wed May 06, 2009 10:46 pm Irenes Goats up a tree help produce rare oil 2 Wine and Food tube 9241 Fri Apr 03, 2009 4:54 pm DrBiggles Display topics from previous: All Topics1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year     Cooking For Engineers Forum Index -> General Food Discussion All times are GMT Goto page Previous  1, 2, 3, 4, 5  Next Page 2 of 5 Jump to: Select a forum Cooking For Engineers----------------Cooking For Engineers Website DiscussionMessages from MichaelComments ForumTravel Comments ForumUseless Stuff Comments Forum Food, Cooking, & Dining----------------RecipesCooking TipsCooking for TwoFavorite FoodsTools, Equipment, and GadgetsGeneral Food DiscussionExperiments General Discussion----------------Anything GoesEngineer SpeakPuzzlesJokes  New posts    No new posts    Announcement New posts [ Popular ]    No new posts [ Popular ]    Sticky New posts [ Locked ]    No new posts [ Locked ] You can post new topics in this forum You can reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum Powered by phpBB © 2001, 2005 phpBB Group