Hotline Topics
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I have a follow-up question to gigiaxline's question about prime rib. Despite many people disagreeing with me when I talk about steak, our...
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I'm really wanting to make AntoniaJames' oatmeal bread but there is no "bread flour" at the grocery store. Is there a substitute my grocery...
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I'm planning to make these cinnamon rolls (http://www.bonappetit.com/recipes/2009/03/yukon_gold_cinnamon_rolls) for Christmas morning, and...
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I just zested half of an orange for pain d'epices and am not sure what to do with the un-zested remainder. Will it keep for awhile in the...
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How far ahead can tiramisu- made with eggs, be made in advance?
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Happy Holidays food picklers - what's your preferred method of roasting a standing rib roast? I've seen the "bake 450 for 15 min, then x hrs...
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Happy Holidays Everyone! <br />So I am going to make a buche de noel for our annual Christmas Eve dinner. My question is: can I make a jelly...
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I'd like to use oversized, thick-glassed shot glasses in lieu of ramekins for individual sized chocolate pots de creme. The box the shot...
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Hey PicklePals - I am heading to the store in a few ... need help - how many mini loafs does 1 full loaf (Mrs larkins Christmas Pumpkin Bread...
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Silver-tip roast: is this a slab of meat that is good braised a la brisket or can it be served pink?
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Didn't realise how much of a stollen snob my brother is. Where can I buy the best stollen in London? foodpickle
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what is the best brownie recipe ever??
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Q: how to make banoffee pie?
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Do you have any amazing ways to use up lots of greens (in particular daikon greens), ? I've got the tops from about 30 daikon waiting to be...
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I just received a gift from a client of several pounds of roasted, salted Louisiana pecans. They are big and luscious - but I can't see that...
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I want to make a challah this Friday (using saffon). Would this be better if I begin it on Thursday and let it refrigerate overnight, then...
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Calling all canners!! <br /> <br />I am canning for the first time -- marinara sauce for gifts. I have the Ball book for technique. However...
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I have lambs hearts what can I do with them?
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If a recipe for baking calls for just "butter" is it salted or unsalted?
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I'd like to make my own chorizo (mexican style (fresh, not dried) not the dried spanish style). Any recipes?
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