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  1. New Food Experiences
  2. Pot Roast with Vegetables
  3. smoked fishcakes anyone?
  4. Why do steakhouses ask me to cut my steak right away?
  5. How to cook steak?
  6. Some helpful ideas
  7. Bringing cold steaks up to room temp
  8. ISO help w/steak Florentine roll w/spinach & cheese
  9. Yeasted Batter Bread
  10. Authoring guidelines?
  11. Slow Roasting vs Braising, What's the Difference?
  12. Pounding Chicken
  13. ISO What to make with a chicken wing and a sausage
  14. Crock-Pot Cooking
  15. Lemon Curd
  16. My first try with transglutaminase (aka "meat glue")!
  17. Are you a texture person?
  18. ISO recipes for pet treats?
  19. Baking Whole Potatoes Outside the Oven
  20. Where can one buy buffalo milk?
  21. Ground Beef Stinks
  22. If you could have one professional cooking appliance...
  23. Can you refreeze stock?
  24. Paella: Mix seafood in with beef/pork or not?
  25. Can you freeze fresh buffalo mozzarella?
  26. New Product: Knorr Soup Stock
  27. HELP - fried chicken burns quickly
  28. Table Of Condiments That Periodically Go Bad
  29. Epic Failures
  30. ISO saffron suggestions (rice?)
  31. Teriyaki Sauce Japanese Style
  32. Steak well past its prime?
  33. Help cooking duck breast?
  34. Roasting vs Baking
  35. ISO ideas processing & freezing homemade chicken nuggets...