When considering cooking on a camping trip, it’s important to remember that block ice is better than ice cubes, and that cooking over an open fire is best achieved through hot coals and not open flames. Learn about tinfoil as a great cooking tool on camping trips with help from a recreational kayaking instructor and outdoor adventurer in this free video on campfire cooking. Expert: Dr. T. Scott Cook Contact: www.weu.com/about_us.htm Bio: Dr. T. Scott Cook has a degrees in Recreational Leadership and Outdoor Adventure from Greenfield Community College and the University of Massachusetts. Filmmaker: Christian Munoz-Donoso

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Just wondering about other peoples experiences with home cooked dog food recipes. I would like to cook healthy, delicious food for my dog. Unfortunately I don’t have time to do it regularly.

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I have a recipe from Cooking Light Dec. 2011 called Iced Sugar Cookies, and the Icing calls for 4 teaspoons egg white powder….my local store does not have any. I am assuming I can’t use raw egg as the icing doesn’t get cooked. Is there another substitution that I can try?

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It has a hard cover with a red ribbon for a bookmark attached and many copyrights like 1931,1936,1941,1942,1943,1946,1951,1952,1953,1962,1963,1964. very good condition also.

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My recipes: www.youtube.com

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Wondering about doing simple menu. Maybe BBQ or finger foods.

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If you have a passion for cooking, a KitchenAid Stand Mixer is almost a necessity. We carry both the Professional and Artisan series from KitchenAid, and offer both in a variety of colors. The mixers have 10 different mixing speeds. The high-quality of these mixers ensures no spinning during mixing and even, thorough blending. There’s a multi-purpose attachment hub that allows for a number of optional accessories (accessories sold separately). Other features include a tilt head design, flat beater, dough hook, wire whip and pouring shield. Take a look at these KitchenAid Stand Mixers Artisan: www.onecall.com Professional 600: www.onecall.com

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Make meals and gourmet dishes with durable, long-lasting kitchen utensils by Le Creuset

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Modernist Cuisine is perhaps the most highly anticipated cookbook ever. Nathan Myhrvold and co-authors Chris Young and Maxime Bilet (an ICE grad) worked with a 20-person team and spent six years creating the six-volume , 2400-page set that reveals science-inspired techniques for cooking. The team celebrated the launch of their book at ICE in March 2010. For more info, go to blog.iceculinary.com Thank you to Jamie Tiampo (an ICE alum and now Instructor) and his team from EatTV (www.eattv.com ) for filming the evening!

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