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