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