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  1. Temps for meats
  2. Help wanted for making hash brown potatoes golden
  3. Meatloaf baked low and slow?
  4. Question for chefs or food experts in properly freezing meats and poultry
  5. The effect of food stylists
  6. Chart re: dry vs. wet weights?
  7. Feedback please!
  8. Insomnia Eats
  9. Perogies
  10. Chili too Sweet - What to do
  11. Do you think the meals we cook today are different to years ago?
  12. Looking for white creamy pasta recipe - don't know what its called, can only describe
  13. ISO Info on Doughnut Pan
  14. Back to basics - hot pan?
  15. Not the Olive Oil - Say It Ain't So
  16. Feedback please about Culinary Arts Institute
  17. My chicken is never good...
  18. ISO - Turkey Salad Recipe
  19. Pics from my Turducken: Better late then never
  20. Sea salt: Is it better?
  21. Chicken pieces question
  22. Whole bone-in pork loin butchering advice please!
  23. Beef Stew Too Winey
  24. Healthy Snacks for Church
  25. SOS -- Gateau de Crepes a la Florentine
  26. Wing sauce won't stick to the wing?
  27. Tofu--can I freeze it?
  28. Canned Cornbeef
  29. Can't make gelatinous chicken stock
  30. What? No Turkey For Christmas Dinner??
  31. Bone-in pork loin roast, can I make the chine go away?
  32. Wegmans - Tell Me About It
  33. Plating idea for chicken fried steak
  34. Kidney Suet vs Lard?
  35. Ham Brining - Need Quick Answer