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  1. Flour...your opinion please
  2. Have about 1 c. seafood broth---- what to do?
  3. Kitchen disasters
  4. A use for left-over French fries?
  5. What makes red grease?
  6. Mystery Casserole
  7. Long list of food terms
  8. To squeeze or not to squeeze?
  9. Montreal Salted Herbs
  10. ISO help/advice with the proper quantity of yeast
  11. ISO recipe for a dish seen on TV
  12. Baking question: Storing dough overnight after 1st rise?
  13. Banana bread W.O. key ingredients
  14. Stir Fry - oil catches fire
  15. I've discovered coconut sugar
  16. Pickling Process/Your go to?
  17. Brining pork loin?
  18. How can I fix this?
  19. American Chop Suey?
  20. Savory frosting for faux cake
  21. ISO Metric equivalent of 'cup' weight
  22. Submit favorite DC recipes here...
  23. Noodle Cooking
  24. Lactose free heavy cream/half-and-half?
  25. ISO how to add "umami" flavor to food?
  26. Liver with Pancake Qualities?
  27. Advice for some ingredients to make meals more wet+ recipe ideas?
  28. Double this bread recipe?
  29. Horseradish
  30. ISO help w/Essential Professional Preparedness
  31. ISO ideas for pre-cooking and reheating food
  32. Super Bowl Food
  33. Purposes of Oils
  34. Mixing sauce with meat before cooking
  35. Rib Eye Cap.