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  1. Lentils with...?
  2. How can I get that grill taste... without the grill?
  3. Risotto--to buy acquarello rice? (Y,N)
  4. Curry is too tangy/sweet
  5. The things we learn
  6. Rhetorical post - my makeshift doubleDecker crockpot
  7. Easy canned oyster recipes?
  8. Why is my borscht bright red and not purple?
  9. Canning plum grannys
  10. Whipped cream
  11. Hurricane Irene
  12. Questions for the Chefs...
  13. Carrot tops or greens
  14. ISO the term for a plating technique
  15. Help!
  16. Dinner of appetizers
  17. Making Balsamic Glace or Glaze ..... know the difference?
  18. Cured, fermented, dried or smoked meats and sausages.
  19. Homemade sauce?
  20. What's your favourite Junk Food?
  21. Storing frosting
  22. How to make Split Pea Soup without a blender? Help!
  23. ISO info on calorie-free shirataki noodles....
  24. caramel 2 methods
  25. Missing ingredient, needs something?
  26. My first time making etouffee!
  27. Drumsticks in the pan
  28. Does everybody know this??
  29. Freezer Smell/Taste
  30. Too much garlic
  31. Any Fried food recipes?
  32. What are your cooking or baking "tricks?"
  33. Bland Peaches need some improvement
  34. Basting oil
  35. Ox tail, what to do with it?