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  1. Crock-Pot Cooking
  2. Lemon Curd
  3. My first try with transglutaminase (aka "meat glue")!
  4. Are you a texture person?
  5. ISO recipes for pet treats?
  6. Baking Whole Potatoes Outside the Oven
  7. Where can one buy buffalo milk?
  8. Ground Beef Stinks
  9. If you could have one professional cooking appliance...
  10. Can you refreeze stock?
  11. Paella: Mix seafood in with beef/pork or not?
  12. Can you freeze fresh buffalo mozzarella?
  13. New Product: Knorr Soup Stock
  14. HELP - fried chicken burns quickly
  15. Table Of Condiments That Periodically Go Bad
  16. Epic Failures
  17. ISO saffron suggestions (rice?)
  18. Teriyaki Sauce Japanese Style
  19. Steak well past its prime?
  20. Help cooking duck breast?
  21. Roasting vs Baking
  22. ISO ideas processing & freezing homemade chicken nuggets...
  23. Olive Oil problem...
  24. "Stabbing" meat to marinate?
  25. Beef Heart
  26. Pistachio recipes
  27. Pumpkin butter uses and recipes
  28. Baking powder - did something go wrong?
  29. Olive Oil
  30. Mulligatawny soup
  31. What to make to accompany braised duck legs?
  32. What Italian dishes would you like to learn how to cook??
  33. Friend undergoing surgery
  34. Language help needed!
  35. ISO ideas for a quantity of creamed butter and sugar