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  1. Snip 13's South African recipe??
  2. Comments re: leavening agents?
  3. Do you have a food hero?
  4. How do you like your chili?
  5. Problems With Roasting Chestnuts
  6. I'm making chili for 100. Any advice?
  7. The Dreaded Onion Hands
  8. Cooking locations?
  9. HELP - Inexperienced, need advice!
  10. ISO - Soup Help
  11. As your cooking skills improved did you change your dining-out pattern?
  12. Creative Date Night
  13. Meat pie - crust recipe and weights
  14. exotic foods ?
  15. Defining factors of how long desserts last
  16. Why won't my chilis do their job in my chili con carne?
  17. Splitting...sprouting red beans
  18. Where do I find DRY NON artificial flavorings w/OUT added sugars & Preservatives?
  19. The great ham gravy versus red eye gravy debate
  20. Egg whites going bad?
  21. Bread homemade or store bought?
  22. What would you like to see in a meat counter?
  23. "Ice Cream"
  24. What I learned today:
  25. Advice Needed
  26. What is liquid smoke?
  27. Biscuit frustration
  28. Making sauce?
  29. Double-use Chicken Carcass?
  30. Baked Beans vs Heinz baked beans?
  31. Help-Easter dinner details
  32. My green split peas aren't getting soft!
  33. Unwashed Lemon Zest
  34. Need help on (Onion + Garlic + Broccoli) preparation
  35. Restaurant Depot