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  1. Fantastic video on pizza in Napoli, AKA Naples...
  2. Mix of slow cooker with roasted fresh veggies & beef
  3. How to make Nachos (Chicken & Steak)
  4. Split and bacon soup or Pea Soup.
  5. Bleu Cheese and what? ISO suggestions
  6. Chicken breast recipes
  7. Putting water into hot oil? (Pasta)
  8. Best Book for 85 year old who wants to try sous vide cooking?
  9. Help with Buckwheat crepes
  10. Dry black beans foul
  11. What did you hate?
  12. Octopus Questions
  13. Why you are using Standard or Metric?
  14. What water is best?
  15. Is there a winter squash variety that is not sweet?
  16. Cooking Yukon Gold Potatoes
  17. Roasting and storing garlic
  18. Flaked Almonds
  19. Has anybody found a good substitute for partially hydrogenated oil in...
  20. Did I buy fake olive oil?
  21. Frozen chicken breast funny colour
  22. Xan Cake
  23. Unusual ingredients in strange places
  24. San Marzano vs San Marzano?
  25. Using Naan Bread dough as a Pie crust and lid
  26. Embarrassing Binges
  27. [Q] Using multiple extractions for making beef stock
  28. My Next Car/Road Food Machine...
  29. Corporate grocery
  30. Question about red potato rings
  31. Pumpkin Spice Season 2017, the good, the bad and the crazy...
  32. Crusty pastry is too crusty
  33. How do you cook your stuffed cabbage?
  34. Temperature for 'tender' pork before broiling?
  35. Icing spatula/turber For frying solid foodstuffs?