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6 pound filet
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16
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3597
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December 24, 2017
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Please help prime rib
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2
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1828
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December 22, 2017
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7 lb tied and trimmed tenderloin question.
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11
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3233
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December 26, 2017
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duck gizzards confit sous vide
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2
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2773
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December 24, 2017
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Cook now eat later
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1
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1352
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December 21, 2017
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I do not understand some of the receipes.
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4
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1692
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December 23, 2017
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Pork loin timing
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5
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1701
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December 22, 2017
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Water Temperature and when to put your meats in
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13
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39884
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December 25, 2017
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Still confused
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9
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1968
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December 25, 2017
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Christmas pudding w/ APC
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0
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2732
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December 19, 2017
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Truffled egg bites
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5
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3581
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December 24, 2017
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Some tips for beginners
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1
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3275
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December 19, 2017
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The Best Starter Dish
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13
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2828
|
December 25, 2017
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Tender chiken !!
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1
|
1251
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December 18, 2017
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Pre cut pork shoulder steaks help req
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1
|
1475
|
December 16, 2017
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Tender meat
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6
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1903
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December 21, 2017
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I should have tried salmon sooner
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4
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1742
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March 15, 2018
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Newbe with beginner questions
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9
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4239
|
December 16, 2017
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Over Cooking.
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2
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1720
|
December 12, 2017
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"Hard Boiled Eggs- what went wrong?" was flagged as spam
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0
|
2012
|
December 12, 2017
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Sous vide Helmeted Guineafowl à l’orange
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2
|
3356
|
December 11, 2017
|
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Smoked Port Shoulder
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9
|
1804
|
December 24, 2017
|
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Ribeye holding temp
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3
|
1942
|
December 10, 2017
|
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Turducken
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3
|
4048
|
December 10, 2017
|
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Will dry aging beef prior to cooking change times and temps?
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8
|
3315
|
March 13, 2018
|
|
Pre sous vide duck breast
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4
|
4049
|
December 21, 2021
|
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Multi Roast Cook / When to drain?
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3
|
1553
|
December 8, 2017
|
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Anova "sitting" on the vacuum bag
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|
7
|
3782
|
December 11, 2018
|
|
Food Safety: Is it OK to restart a steak that was cooked for under <5 minutes?
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1
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1348
|
December 6, 2017
|
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My First Sous Vide Cook(s)
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2
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1561
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December 5, 2017
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