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