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  1. How to quantify a measurement?
  2. Culinary beginning
  3. Himalayan Sea Salt Chunks
  4. ‘Best places to eat’
  5. ‘Favorite cheeses’
  6. I think they saw our last thread!
  7. Hard Candy Lollipop question
  8. Toll House Cookies - secret revealed
  9. How can you consistently separate Kefir into curds and whey for cheesemaking?
  10. The Mysterious Substance in the Pantry
  11. Rapeseed oil
  12. Freezing Dinners
  13. Should you refrigerate straight away even when still piping hot?
  14. Recipe for the yoghurt sauce they have in curry houses?
  15. Fast roast silverside?
  16. 1 gallon of cocktail sauce!!!
  17. "Cleanest" type of oil for sautéing?
  18. What's your favorite vinegar?
  19. Bacon in the oven, updated
  20. Left over curry
  21. Something sticky for granola...
  22. Creating variety: How do you spice up your oatmeal?
  23. Artists Cut Raw Food Into 98 Perfect Cubes To Make Perfectionists Hungry
  24. Made something today it came amazing..
  25. Do you ever cook an entree and a dessert in the oven together?
  26. Poll - Got mustard?
  27. The Ultimate Mac & Cheese - What Should I Add?
  28. Cooking for 12 people
  29. Separating Grains
  30. Sea Salt
  31. Multiple servers at a restaurant during one meal
  32. Good batter.
  33. This was fun - apple rose tartlet
  34. What Is It About Grouper?
  35. Just Curious. Recipe Format Question