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