Answers to life's vexing cooking questions...
Meat, Poultry & Seafood Archive
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- An authentic Irish chicken dish
- Award-winning clam chowder
- Chicago's famous Italian beef sandwiches
- Cleaning fugu
- Cooking a giant chicken shawarma
- Crab Rangoon recipe
- Difference: Cornish hen/rock Cornish game hen
- Emeril's recipe for crawfish etouffee
- Guinness-spiked meatloaf
- History of the sanddab
- How to cook chitterlings
- How to cook prime rib
- How to cook veal cutlets
- How to make lox
- How to prepare ceviche
- Making Argentine chorizo
- Nontraditional meatball dishes
- Orange roughy recipes
- Parboiling meat before barbecuing
- Preparing conch
- Recipes for the barramundi fish
- Safety: calves' brains & BSE
- Spicing up Piri-Piri Chicken
- Thickening sauces with blood
- Tips on cooking kangaroo
- Tunisian brix
- What are cornichons & goujons?
- What are jicama & orange roughy in German?
- What are tournedos of beef?
- What is a baron of beef?
- What is chislic?
- What is Cuban ropa vieja?
- What is demi-glaze?
- What is fish sauce?
- What is foie gras?
- What is pancetta?
- What is the history of the stromboli?
- What to cook in Madeira & Brittany
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