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  1. Getting Started - What Books
  2. Pauls Dinners
  3. What to do with cooking grease?
  4. I just want to say thank you
  5. Substitutions for milk
  6. Are we going to still be able to get Kosher Salt?
  7. Need help w/ measuring equivalents
  8. What should I serve with seared swordfish?
  9. Evaporated Milk Question
  10. Peppery tomato sauce problem
  11. Tonga - What would you take with you?
  12. Shelf Life of Opened Items in refrigerator
  13. Lobster Bisque
  14. Low Country Boil with Lobster?
  15. Basil & Italian Parsley
  16. Open House Help Needed
  17. Sifting flour question
  18. Scallions / Green Onions HOW to prepare?
  19. Substituting Vinegar with Buttermilk
  20. Hi Everyone
  21. Is Cook's Illustrated really the best?
  22. Help quick with measurements
  23. Perfect Breakfast for Mom
  24. Need help ! Chocolate Truffles
  25. I Promised someone this Recipe for her Wedding Picnic
  26. Onion Rings
  27. Flavoring Meat
  28. Piecrust Ingredient Question
  29. Question regarding Shiitake mushroom "gills"
  30. Meatloaf gravy question!
  31. Best nachos?
  32. Ribs not as good as restaurant?
  33. Free Range Eggs vs. Non-Free Range
  34. Vanilla Bean Vs. Vanilla Extract.
  35. Looking for Info!