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