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