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taxlady
Does this forum/site have a dark mode?

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dragnlaw
Hello from Nova Scotia, Canada

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Wendy's Takis Fuego™ Meal Review...

Off Topic Discussions | Step out to the Back Porch

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larry_stewart
Built in charges when taking out food, is this normal?

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M
Monday, July 7, 2025 Dinner/Supper

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Better Self-Clean

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Feedback and ideas w/corned beef

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Sous Vide questions

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ISO help/advice reworking recipes with gluten

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Canning 2025

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I'm replacing my cutting boards soon (cross contamination discussion)

Barbecue Central | Outdoor Cooking

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Steve Kroll
Which heatproof gloves are recommended?

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Pork/beef burger 150F temp?

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Walmart Smoker?

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caseydog
Fun camping food story

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dragnlaw
Char-Griller Deluxe says not to exceed 400F?

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taxlady
Rib Fest, end of June '25

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Catering, wedding party in London

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Picture of our breakfast sausage

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Kathleen
What temp do you guys cook your pork to?

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Jalapeno's stuffed with shrimp

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SEEING-TO-BELIEVE
Carrot salad, great!

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Sir_Loin_of_Beef
Cooking beef patties in sauce, but for an hour? Why so long?

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Sir_Loin_of_Beef
Is my method for separating frozen sausages good in your opinion?

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SEEING-TO-BELIEVE
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caseydog
Lobster Tails - ISO

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SEEING-TO-BELIEVE
ISO advice for improving this green beans recipe?

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CharlieD
What are some high quality cream cheese products in your country?

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dragnlaw
Give us this day

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blissful
What dessert creations have you had lately?

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HeyItsSara
Sour Grapes - help!

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jennyema
Do you recommend grinding the onion before adding to a pasta sauce?

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jennyema
New England Clam Chowder. Opinions?

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dragnlaw
Mexican food: what is Achiote paste made out of?

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caseydog
Brining questions for chicken/meat?

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Jade Emperor
Parsley, which do you use?

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Steve Kroll
What is your favorite alcoholic beverage to relax and unwind?

The Back Porch

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Petty Vents III

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Happy Birthday Silver Sage

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Word Association Game

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