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Q&A

General Q&A about cooking.

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Why does PEI lack high-quality shrimp?

0 answers  ·  last activity 6 months ago by Chgg Clou‭

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Why transfer salmon, seared in a pan, to the oven?

1 answer  ·  last activity 6 months ago by Peter Taylor‭

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Why did my potato soup get gluey?

1 answer  ·  last activity 7 months ago by dsr‭

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White wine in ragù

1 answer  ·  last activity 7 months ago by sklivvz‭

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How can I make (pre-made pizza) dough sticky again?

1 answer  ·  last activity 8 months ago by Jordan‭

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Which live Canadian oysters best for steaming?

0 answers  ·  last activity 8 months ago by Chgg Clou‭

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What's an efficient way to peel ginger?

1 answer  ·  last activity 9 months ago by Zerotime‭

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