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  1. Too much help in the Kitchen?
  2. Bacon Substitute Needed
  3. ISO help/advice w/beef stock/broth
  4. ISO help frying up some Jalapenos?
  5. Ham and Nitrates
  6. Refrigerating Cooking oils
  7. Critters in my flour
  8. Uses for Beef Fat?
  9. Looking for Cattle Baron Beef Marinade
  10. Bone marrow from beef
  11. Help!!! cooking 25 lbs of rice
  12. ISO recipes for italian bread and potato pancakes
  13. Please help me locate two recipes
  14. How big is an extra large egg ??
  15. Stuffed Tomato
  16. Pressure cooker and water amount
  17. I added too much vinegar
  18. Beer batter for fish and chips
  19. How do I keep the pepper dry?
  20. High Altitude (3500-6500 ft) No changes?
  21. Help with Stuffed Chicken Rolls
  22. How to use Tomato Jam?
  23. Browning a roast after slow cooking?
  24. ISO recipe ideas while Sailing in Mexico
  25. Peppers, Okra, onions,tomatos and meat
  26. Merlot Wine Grapes - Anything good to make?
  27. Identifying spice ingredients in a mixed spice...
  28. Does Nestle Chocolate Chips have stablizers?
  29. What to do with Bacon Grease?
  30. Difference between kombu and kelp?
  31. Help!! Cooking time question
  32. ISO Cooking Website
  33. Stew Seasoning Question
  34. Why did my canned cheese explode?
  35. How do they get the great breading on chicken fried steak?