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Darin Sehnert earned this badge 18 times
nov 8 at 5:04Secrets of Gumbo
sep 16 at 1:48How should I sautee Portobello Mushrooms?
apr 25 '11 at 1:07How to know when to stop churning ice cream?
jan 20 '11 at 8:06What does it mean when dough is referred to as “short”?
jan 18 '11 at 21:26Can heavy cream be frozen?
nov 13 '10 at 11:14How to dice tomatoes?
oct 1 '10 at 5:35Parsley: flat-leaf or curly?
oct 1 '10 at 5:20To sear or not to sear - slow cooking beef dishes
sep 1 '10 at 10:42Culinary uses for lavender
aug 17 '10 at 17:23Should I let stock cool with the bones/veg still in it?
aug 6 '10 at 22:46How do you cook pork chops without drying them out?
aug 1 '10 at 21:14Cure for burns from hot peppers / capsicum oil?
jul 30 '10 at 13:39Ways to learn to season food correctly?
jul 26 '10 at 21:38Parmesan rind: should I use it, or trash it?
jul 26 '10 at 7:03Use any part of an animal for making stock/broth?
jul 26 '10 at 4:48When baking what works well as a sugar substitute?