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Dover sole
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2
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1892
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January 2, 2018
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Recommendations for striploin 1,8 kg? ( ca 4 pounds)
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15
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8341
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January 2, 2018
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Bone broth for feline IBD
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2
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2435
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January 2, 2018
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ISO help converting cranberry chicken recipe to sous vide
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3
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1940
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January 1, 2018
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My First Cook Perfiction, Thanks!!!
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2
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1379
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January 1, 2018
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New to Sous Vide cooking
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2
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1891
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December 31, 2017
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Pork tenderloin
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1
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1603
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December 31, 2017
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jackfruit
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4
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3261
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December 31, 2017
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Uncommonly Low Steak Temps?
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13
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4117
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December 31, 2017
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Why Facebook?
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16
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3030
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December 31, 2017
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Trouble with Anova - looking for help
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6
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2342
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December 30, 2017
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Question on Pork Medallions and sous vide
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1
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1765
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December 30, 2017
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Made the Pot au Creme
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1
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1217
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December 30, 2017
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My unit keeps setting off the circuit breaker
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1
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2827
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December 30, 2017
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Does this sound safe and feasible?
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4
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1644
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December 29, 2017
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Time & Temp for a Top Sirloin Roast done to Medium
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12
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39386
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December 28, 2017
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Anyone found a 24/48 Can Coleman Party Stacker in the UK?
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1
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1304
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December 28, 2017
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I have a 4.6 lb New York Strip roast.
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3
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2393
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December 28, 2017
|
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2 roasts at once?
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5
|
2266
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December 28, 2017
|
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Timing for steak
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8
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3173
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December 28, 2017
|
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Happy Holidays To You & Yours
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3
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1578
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December 27, 2017
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Time variances: 2 to 6 hours for tri-tip?
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2
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2946
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December 27, 2017
|
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Cooking in a store bought vacuum package
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4
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2907
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December 27, 2017
|
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Impeller hitting cap
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2
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1585
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December 27, 2017
|
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Rendered fat seeping out to water bath?
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3
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2204
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December 26, 2017
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Spiral cut ham
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4
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1639
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December 26, 2017
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7 lb tied and trimmed tenderloin question.
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11
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3185
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December 26, 2017
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Advice on cooking frozen food
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4
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8056
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December 25, 2017
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The Best Starter Dish
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13
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2757
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December 25, 2017
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Still confused
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9
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1940
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December 25, 2017
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