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  1. Chili too Sweet - What to do
  2. Do you think the meals we cook today are different to years ago?
  3. Looking for white creamy pasta recipe - don't know what its called, can only describe
  4. ISO Info on Doughnut Pan
  5. Back to basics - hot pan?
  6. Not the Olive Oil - Say It Ain't So
  7. Feedback please about Culinary Arts Institute
  8. My chicken is never good...
  9. ISO - Turkey Salad Recipe
  10. Pics from my Turducken: Better late then never
  11. Sea salt: Is it better?
  12. Chicken pieces question
  13. Whole bone-in pork loin butchering advice please!
  14. Beef Stew Too Winey
  15. Healthy Snacks for Church
  16. SOS -- Gateau de Crepes a la Florentine
  17. Wing sauce won't stick to the wing?
  18. Tofu--can I freeze it?
  19. Canned Cornbeef
  20. Can't make gelatinous chicken stock
  21. What? No Turkey For Christmas Dinner??
  22. Bone-in pork loin roast, can I make the chine go away?
  23. Wegmans - Tell Me About It
  24. Plating idea for chicken fried steak
  25. Kidney Suet vs Lard?
  26. Ham Brining - Need Quick Answer
  27. Gift ideas for my wife (who likes to bake)
  28. Hunting for a cold summer sausage salad recipe
  29. How many slices of bread for bread crumbs?
  30. Baking a cake...
  31. What are you cooking right this moment?
  32. Cooking something "overnight"
  33. Favorite brands
  34. ISO help with my stollen
  35. The different milks!