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Eggs in recipes, do you pre-beat?
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|
10
|
3447
|
October 29, 2016
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Cookware: Photos of Our Unique Cookware
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81
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9080
|
October 29, 2016
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The Elusive Chiarello!
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4
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1174
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October 28, 2016
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The Trouble with Truffles (oil that is...)
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44
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4316
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October 27, 2016
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Creole and Cajun cookbook
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11
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1273
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October 26, 2016
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Today-only Rubbermaid deal (10/25/16)
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0
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609
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October 25, 2016
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Time sensitive Sous Vide Question - custard
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13
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3805
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October 25, 2016
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Sauce to serve w/Crab Cakes
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22
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6153
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October 19, 2016
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Scaling a Quickbread Recipe
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1
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750
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October 15, 2016
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Brilliant idea for sous vide from NYT story
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2
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1218
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October 12, 2016
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Stock pot handle- one hot, one cool?
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6
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878
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October 11, 2016
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Stonington Reds
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6
|
1800
|
October 10, 2016
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Pizza toppings
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82
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6297
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October 10, 2016
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Starch in noodles?
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2
|
584
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October 5, 2016
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Where to find Hartley's Brown Sauce?
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0
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578
|
September 13, 2016
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Holy mackerel
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18
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2610
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September 29, 2016
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Do Lebanese prefer old olive oil?
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13
|
1938
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September 29, 2016
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Moisture ruining salad mixes in large plastic containers
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8
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8013
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September 29, 2016
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Crepes
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6
|
889
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September 26, 2016
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Bad Vegetable Oil............
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31
|
3507
|
September 25, 2016
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Fresh Pasta for Lasagna?
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3
|
693
|
September 24, 2016
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Simon & Garfunkel Stuffing
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15
|
1953
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September 22, 2016
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Oh, How the Mighty Have Fallen...
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|
11
|
2672
|
September 21, 2016
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Thermoworks Splurge
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3
|
1247
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September 20, 2016
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Caring For Cast Iron
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2
|
1190
|
September 19, 2016
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Safety of ceviche with wild caught, never frozen halibut? Other ideas?
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0
|
760
|
September 18, 2016
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Cutting board- teak or bamboo, or other wood?
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|
12
|
12389
|
September 18, 2016
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|
What are you baking - summer (Jul-Sep 2016)
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25
|
5077
|
September 17, 2016
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Dessert ideas for Latin themed menu?
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|
10
|
1507
|
September 17, 2016
|
|
Phyllo/fillo lessons on Facebook
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0
|
584
|
September 16, 2016
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