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  1. Cupcakes in a ice cream cone quick question
  2. Really Crispy Duck Breast
  3. Country style ribs, best way to cook them?
  4. Is it ok to reserve & use seasoned flour for gravy making AFTER dredging the meat in?
  5. Cooking with lemon - white part - bitter or not?
  6. Ideas for a successful high school cooking class
  7. Tri-tip Sale today only, 9-1-11
  8. Lentils with...?
  9. How can I get that grill taste... without the grill?
  10. Risotto--to buy acquarello rice? (Y,N)
  11. Curry is too tangy/sweet
  12. The things we learn
  13. Rhetorical post - my makeshift doubleDecker crockpot
  14. Easy canned oyster recipes?
  15. Why is my borscht bright red and not purple?
  16. Canning plum grannys
  17. Whipped cream
  18. Hurricane Irene
  19. Questions for the Chefs...
  20. Carrot tops or greens
  21. ISO the term for a plating technique
  22. Help!
  23. Dinner of appetizers
  24. Making Balsamic Glace or Glaze ..... know the difference?
  25. Cured, fermented, dried or smoked meats and sausages.
  26. Homemade sauce?
  27. What's your favourite Junk Food?
  28. Storing frosting
  29. How to make Split Pea Soup without a blender? Help!
  30. ISO info on calorie-free shirataki noodles....
  31. caramel 2 methods
  32. Missing ingredient, needs something?
  33. My first time making etouffee!
  34. Drumsticks in the pan
  35. Does everybody know this??