Hotline Topics
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According to the FDA, now you can just use regular bread as a substitute for bread. Gluten-free don't have to be gluten free
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I would like to make a gluten free gazpacho -- what should I substitute for the bread
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do you have a best cookbooks of the year contest? If so, where is that list for 2012? When will it run for 2013? Thanks!
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I wonder if instead of "tamarind concentrate paste" I can use dried tamarind soaked than mashed?
Recipe Question For: Keema (minced meat) -
On "Kneading as required," could you be a bit more specific?
Recipe Question For: CHAPATI -
Ideas for using up a glut of zestless limes
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I just bought some swai. I plan to grill it indoors. How long should I let it cook on each side?
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Urban tomato thief
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I have lots of potatoes from my CSA. I need a recipe that uses the potatoes and can be frozen.
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What non-meat pairings would you serve with these savory pancakes?
Recipe Question For: Green Pancakes (Pascadous) -
#4: "save the rest for later...." the rest of what? what am i missing?
Recipe Question For: Gazpacho Panzanella -
Is there a bread that is yeast, egg and dairy free?
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Delicious dairy free baked good recipes/ideas anyone?
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May I use apple cider vinegar in place of white distilled vinegar when making the fresh sriracha? What's the difference in using one over the other?
Recipe Question For: Fresh Sriracha (aka Homemade Rooster) -
Any good ideas and/or techniques for freezing (and reheating) breakfast burritos? Target audience: 3 year olds and their parents.
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What appetizer would your pair with a Dark and Stormy cocktail?
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food52hotline can I cut a jam recipe in half? My recipe makes seventeen 9 oz jars and I only need eight!
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How long do I crisp the chicken in the oven for it to be done? And, how long beyond its readiness can it stay in the oven awaiting the arrival of...
Recipe Question For: Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken -
how long will the saffron & cardamom lenon concentrate keep for?
Recipe Question For: Saffron & Cardamom Lemonade Concentrate -
How long will fruit keep in sugar before I need to cook it into jam or preserves?
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