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