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  1. ISO: Irish Creme Coffee Cream rec.
  2. Using loose leaf tea in a marinade or brine
  3. Need flambeing help/info
  4. My breading won't stick !!!
  5. From scratch or not
  6. How long does beef last until it spoils?
  7. 375 Degree Oil? What setting for chicken tenders?
  8. Thinking of opening a food service business ...
  9. Meals that I can prepare and freeze?
  10. Ran across loads of kitchen hints...
  11. Strong onion taste
  12. Fish Sauce
  13. Need help planning a meal. Postpartum women
  14. Clamato juice
  15. Question about boiling
  16. Is brown stock supposed to gelatinize after refrigeration?
  17. Rehydrating Vanilla Beans?
  18. Fish Pizza
  19. Deep Fry Oil Reuse
  20. Re-freeze meat?
  21. Orange blossom vs orange flower
  22. Never cooked before...
  23. How long is pancake batter good for?
  24. Do you know your onions?
  25. Does anyone do "Freezer Cooking"?
  26. Whipping heavy cream
  27. Softening brown sugar
  28. Vinegar Subs for Ham glaze recipe
  29. ISO Freezing help
  30. Problems with melting chocolate
  31. Replacing beer in a recipe?
  32. Cooking "real food" at home vs. Eating out?
  33. Quick Tender Salt?
  34. Butter vs Margarine
  35. ISO specific apple pancake REC