Hotline Topics
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Can I make the 'white sauce' for my creamed onions today-- for eating tomorrow?
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Sweet potatoes - how to make light & fluffy
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Cake baking question: What happens if I don't add all the eggs to the cake?
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Trying to make brown food coloring
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Can I skip the mushrooms in this recipe or use another ingredient as a substitute? Mushrooms and I don’t get along very well.
Recipe Question For: Stovetop Green Bean 'Casserole' -
cooking a flan in stainless steel?
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water one must use.. - Is it still safe to use this turkey? Just ran in hot water 5 minutes, is now in cold.
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Do I need to skim the foam off of my cranberry sauce while cooking it?
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How far in advance of thanksgiving can you make stuffing
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Can i substitute Hondashi or bonito for the anchovy? If so, what would be the equivalent amount of hondashi?
Recipe Question For: Brussels Sprouts Caesar Salad -
Help .I just attempted Rachel Roddy's pepper tuscan stew (peperosa). It si slow braised stovetop with chianti,salt and pepper. Betters with age. How
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Oh no! I did not know that Morton’s Kosher salt was 1.5 times saltier than Diamond salt. I followed amounts in recipe. Will my bird be too salty?
Recipe Question For: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird) -
I have a 20 pound turkey. How long should it bake?
Recipe Question For: Russ Parsons' Dry-Brined Turkey (aka The Judy Bird) -
Do fermented black beans go bad?
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What's the fastest method to cool this cake?
Recipe Question For: The Nordic Baking Book's Kladdkaka (Swedish Gooey Chocolate Cake) -
What other type of mushroom can I use if I can’t find cremini at the store?
Recipe Question For: Stovetop Green Bean 'Casserole' -
can I dry brine a frozen turkey breast
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Why does my homemade pumpkin ("pie" pumpkins) never taste as good as the canned when nothing is added to can?
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How to divide a 9 inch baking pan for brownies?
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10 inch deep pan pumpkin pie recipe
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