Hotline Topics
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i'm suddenly desperate for Cope's corn (tribute to Gourmet 11/09) and can't seem to find it in NYC. do you know either where to find it or...
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David Rosengarten published a simple salad dressing used in the rural areas of Austria (?), but unknown in the larger cities. It's a simple...
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need a good recipe for chewy chocolate cookies
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I'm going on a canoe exped in a few weeks and want to make mulled wine on a trangia. Any suggestions?
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what can i do if i have put too much curry powder into a curry
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Hello.<br />How do you make pot noodles?
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what is a recipe for chocolate brownies?
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I have no problem making Thanksgiving dinner for everyone but I have been scratching my head and trying to make a decision on music. Been...
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Stored in crawlspace, sunchokes got soft. Can I still use'em? How best to store them in future?
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I'm planning on dry brining my turkey, then using the duck fat and technique for cooking from this: http://www.foodnetwork.com/recipes/countdown...
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no poached, white goes all around pan and makes a right mess and also a poor poached egg
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cooked a no knead bread in a cast iron pot with parchment paper at about 500 degrees. Afterwords realized the parchment paper is over safe...
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How many days ahead can butternut squash be peeled and cubed before cooking? I'm in a real squeeze for time, and must do all of my advance...
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no matter how I try can't keep the white with the yolk
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Okay, since we're on the subject of pies, and specifically pecan pies . . . Mr T. specifically requested "no experiments" with the pecan pie...
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I've been baking pecan pies for years, with a recipe derived from one that does not have you blind bake the crust.(You bake it initially for...
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Can you freeze store bought Pesto into ice cubes for use at later dates? Also, can you list lots of uses for Pesto please, Apart from Pasta...
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A family member is allergic to alcohol--even if it"burns off" when cooking, baking etc. (Can't even walk into wineries for tours--gets sick...
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Q: Once you thaw a chicken and cook it,can you freeze it again?
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I've baked a zillion pies, but I've never had this question come up before. I'm making the crusts for the Thanksgiving pies today, and then...
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