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