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  1. Does anyone have any verrines recipes?
  2. Dulce de leche - what is it for?
  3. Pop underbaked cake back into oven?
  4. Rotisseries for ovens
  5. Making waffles, egg replacement?
  6. Best thing you ever ate?
  7. Fresh picnic ham
  8. Frying with oil question
  9. My Mexican Lasagna is missing something?
  10. "Base," what does it mean?
  11. How do I make flour tortillas floppy?
  12. Slow Cooker Meat sauce with Tortellini
  13. The Pastry you are expert in
  14. Mexican rice
  15. No One Makes This Better Than Momma
  16. Could I add food coloring to this cake?
  17. What do they teach someone at culinary school?
  18. Deviled Eggs - Question! :)
  19. ISO Pastry help..Please
  20. Marinades - sanitary practices?
  21. Braising large quantities
  22. Cooking Blueberry Syrup
  23. Cons of Storing Oil in Fridge?
  24. Mock duck meat question
  25. Spicy Sugared Pumpkin Seeds
  26. Prime Rib
  27. Appetizer Ideas
  28. Bar Mitzvah luncheon
  29. Truffles
  30. Confit de canard in a can
  31. Having trouble with some yeast (insert bad joke here)
  32. Am I turning into a vegetarian?
  33. Chocolate Pancakes and Other Things
  34. Black Jungle Cake Anyone?
  35. Will you help arrange my meal?