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  1. Red vinegar and lead
  2. Farina? Help!
  3. ISO comments on distilled vinegar
  4. Converting Recipe for Baking
  5. ISO help making pancakes
  6. Would I be able to get by with an "efficiency kitchenette"?
  7. Next Attempt --- Cottage Pie
  8. Medium Ale?
  9. How to?
  10. HFCS in Vlasic Dill Pickles?
  11. Abbreviations
  12. Powdered Vanilla
  13. Lardons
  14. Oil - can someone explain
  15. Newie looking to impress the wife :)
  16. ISO what is most unusual meal?
  17. Using a thermometer?
  18. Gaggenau Steam Oven
  19. Anyone else have a Little Blue Book?
  20. Thin spicy tomato sauce question
  21. Home Alone
  22. Books on Cooking
  23. How much gravy
  24. Do you wash your meat?
  25. Pasta Problems
  26. Cooking wth Splenda
  27. Home Rendered Lard
  28. How do you know when to finish reducing sauces?
  29. Question about ginger
  30. Microwave-to-oven cooking times
  31. Can you use butter in homemade tortillas?
  32. Question on Good Eats Show (fried chicken)
  33. Italian sausage
  34. Rotisserie
  35. Jalapeno help