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  1. Only in the Midwest
  2. Failed: deep fried onion ring for the first time
  3. Two joints of lamb, one oven - timing....
  4. Should cooking oil be reused after deep frying, any health concern??
  5. Book explains Italian food - result of centuries of migration
  6. How to make sauce??
  7. Freezing stock
  8. Question About Vacuum Sealing
  9. Recipe ideas for a British "hygge"
  10. Please help me troubleshoot: Dinner Rolls
  11. Christmas food around the world.
  12. Butternut squash overload, need ideas?
  13. Magic Chef Multi-cooker
  14. Should this pork be discarded?
  15. How Long Some Foods Can Really Last
  16. My shrinking tortillas
  17. You Learn Something New Every Day
  18. Trader Joe Products That You Didn't Care For
  19. Freeze ganache?
  20. Cooking a Betty Crocker cake mix
  21. Turkey flavour - Norfolk Black v Narragansett
  22. ISO how long food can be left in the crock-pot
  23. Marinated Mushroom Question
  24. Bad experiences while eating something you've always liked.
  25. Campfire foods
  26. If you must use a boxed spanish rice
  27. "Restaurants that Changed America"
  28. Jalebi
  29. Stuffings for Pita Bread
  30. ISO help/advice making crepe-like pancakes
  31. Khapse, Tibetan Snack at home
  32. Boiling an Egg
  33. Barley, a thread about
  34. Balsamic Vinegar
  35. Shopping Today