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  1. Need advice: storing pre soaked beans
  2. New love: Roasted pepper spread
  3. Meat thermometer in a slow-cooker safe?
  4. Flour...your opinion please
  5. Have about 1 c. seafood broth---- what to do?
  6. Kitchen disasters
  7. A use for left-over French fries?
  8. What makes red grease?
  9. Mystery Casserole
  10. Long list of food terms
  11. To squeeze or not to squeeze?
  12. Montreal Salted Herbs
  13. ISO help/advice with the proper quantity of yeast
  14. ISO recipe for a dish seen on TV
  15. Baking question: Storing dough overnight after 1st rise?
  16. Banana bread W.O. key ingredients
  17. Stir Fry - oil catches fire
  18. I've discovered coconut sugar
  19. Pickling Process/Your go to?
  20. Brining pork loin?
  21. How can I fix this?
  22. American Chop Suey?
  23. Savory frosting for faux cake
  24. ISO Metric equivalent of 'cup' weight
  25. Submit favorite DC recipes here...
  26. Noodle Cooking
  27. Lactose free heavy cream/half-and-half?
  28. ISO how to add "umami" flavor to food?
  29. Liver with Pancake Qualities?
  30. Advice for some ingredients to make meals more wet+ recipe ideas?
  31. Double this bread recipe?
  32. Horseradish
  33. ISO help w/Essential Professional Preparedness
  34. ISO ideas for pre-cooking and reheating food
  35. Super Bowl Food