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Thinking about getting a small meat slicer for home use and was wondering if anyone had any thoughts or insight on getting one? For those who may have one, do you recommend a certain name brand over all others? If so, why?

With Thanksgiving coming up next month I'm going to be baking some pumpkin pies for the family, and friends and was wondering if anyone had any experience using fresh pumpkin instead of buying the canned stuff? Is it feasible or even worth it? It sounds like it could be a little more trouble...

I'm going to be smoking two 22oz porter house steaks tomorow night and when smoking the wood I use is usually hickery or cherry. I was wondering if anyone has ever used a type of wood that resulted in a flavor that just stood above the rest?

A recipe I'm going to be preparing calls for a total of two cups of crushed almonds to be used through out the cooking process. I was wondering if anyone has any experience substituting almonds for other types of nuts, and if so what kind would you recomend? I've made the dish a couple times in...