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December 10, 2013
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Re: Oregon Blackberry Pie
If i wanted to freeze the pie or components for cooking later what would be the best option? Freeze the dough and berries separately then assemble? Could i assemble then freeze?
Re: Discover the History of Chicken and Waffles
You didn't read page 2.
Re: Raspberry, Pistachio, and Vanilla Semifreddo
My pistachio base is so thick...is that supposed to be normal? it's more like a paste than the liquid that you see in the video. And you can't get the temp to 170 in 4 minutes...tried it twice. I just whipped it until soft ribbons formed which was more in the 140 temp area. Hopefully this will turn out.
Quinne Cooper Davey
Re: Perfect Side Dish: Cheesy Herbed Mashed Potatoes
A study done by a student in the Philippines: Haime Focette (2013), when it came to recent university studies, an unwelcome fact surfaced that a quarter of the population try still try to submerge during present day. It is that mashed potatoes or anything of that sort is unhealthy in general. Counter articles and studies mentioned the vital ingredient in tha
Re: Salsa Verde
Sometimes my salsa verde will solidify in the fridge. Any idea why this happens? I have read that it is possible a result of adding lime. I have found that if I make a smoother puree it is less likely to happen.
Re: Honor Julia Child with This Coq Au Vin Recipe
This link does not feature any recipe. This is a link to some sort of retailer. It's a scam. DON'T CLICK IT!
Re: Nick’s Kitchen, Huntingdon, IN
Re: Meet the Bakers: Ryan
Ryan's Key-Lime pie recipe????
Re: The Great British Baking Show: Find the Schedule in Your Area
So upset...no Best of British Baking Show, because of fundraisers...and not next week either...what the hell? Only three contestants left. When will we see these episodes? AZ channel 8PBS UGH!
Re: Grill Pizza for Extra Flavor
So it does not say as much, but I assume that you put the dough on the baking sheet, and then the baking sheet on the grill. Otherwise, how would you put the uncooked dough on a grill and not have it slump down between the grates? And if it's on a baking sheet, will it still get the char shown in the picture?So it looks like this just using the grill as
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