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Thicken a runny salsa
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26
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37275
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July 16, 2016
|
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Breakfast. How we start our day
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2
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1915
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July 14, 2016
|
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What to do with crab paste?
|
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9
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20409
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July 13, 2016
|
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Modernist Cuisine at Amazon Prime Day price
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0
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909
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July 12, 2016
|
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Gruyere, Emmi, caved-aged in Switzerland, from Cowgirl Creamery, SF
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2
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1359
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July 11, 2016
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Should I brine prawns before marinating ?
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4
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1158
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July 10, 2016
|
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Master Pickle Recipe?
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18
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2180
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July 6, 2016
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Snap pea bounty - too many too many
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3
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1528
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July 3, 2016
|
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Flavor profile of Hummus
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26
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5174
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July 2, 2016
|
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What's for Dinner #10 - 6/2016 - June is Bustin' Out All Over Edition!
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361
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20079
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July 2, 2016
|
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Swampfire seafood boil
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2
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2847
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July 1, 2016
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Lobster aftermath
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8
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2425
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July 1, 2016
|
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American Test Kitchen: Perfect Technique for Pan Seared Salmon
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6
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6359
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June 27, 2016
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Fridge Pickles
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2
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1325
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June 26, 2016
|
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Cold start French fries
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16
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2872
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June 25, 2016
|
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2-ingredient pizza dough
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6
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2084
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June 24, 2016
|
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Aleppo Pepper
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7
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2966
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June 21, 2016
|
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I can never seem to get through a bunch of cilantro before it goes bad.
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20
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6303
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June 20, 2016
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Confused about high butterfat butter
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11
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3999
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June 19, 2016
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Brown Down?
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0
|
960
|
June 18, 2016
|
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How can I repurpose a failed homemade ketchup recipe?
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7
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1789
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June 17, 2016
|
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Chicken stock and the chicken that made it
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15
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2139
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June 16, 2016
|
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Clambake quantity
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2
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1054
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June 10, 2016
|
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I need a good macaroni salad dressing recipe
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6
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3252
|
June 10, 2016
|
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Can I freeze uncooked meat in its marinade?
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12
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59455
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June 8, 2016
|
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Dissolving spices in olive oil (for popcorn)
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|
15
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4948
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June 7, 2016
|
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Help! I broke my elbow!
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49
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5371
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June 6, 2016
|
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Grass fed beef cooking time
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|
6
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1600
|
June 4, 2016
|
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What's for Dinner #9, 5/2016 - the "Don't Cast a Clout" edition
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533
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24796
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June 4, 2016
|
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Recipe philosophy from Jacques Pepin
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26
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3535
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June 3, 2016
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