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  1. Fat used for frying
  2. Anyone tried baking paper in fry pans to stop food sticking?
  3. What to do with Worchestershire sauce?
  4. Flavour and or nutritional damage through cooking process
  5. Why do we fry with grease?
  6. Kitchen update
  7. Question about Brining
  8. Name 3 things you have trouble cooking?
  9. Something that acts like a faucet?
  10. Cooking in stock question
  11. Cooking frozen lasagna in stages?
  12. Anyone know what happened to food website?
  13. Excited to give cooking-related wedding gift !
  14. Who knew? Cooking spray
  15. ISO Pork Sausage Alternatives/Ideas
  16. Sweet/Savory?
  17. Timing your cooking
  18. Thai fish sauce
  19. Is it okay to deglaze when using a cast iron skillet?
  20. Measuring potatoes
  21. Bitter Melon
  22. Potato Pancakes Question
  23. Similar but different items
  24. A question about recipes and those who use them.
  25. Stuffed mushrooms new Rec.
  26. Have you GAINED or LOST weight since joining this site ?
  27. Shrinking chinese steamed buns problem.
  28. Should Tahini taste bitter?
  29. Too many condiments
  30. What to do with pork fat?
  31. Cooking snakes
  32. How to stop fat splattering all over the oven?
  33. Too much hot dog chili sauce ...
  34. Need some ideas
  35. Main courses and sides