Sometimes my fridge is set to be too cold and if there is not much in it, I find the vegies in the back of the crisper start to freeze. This week it happened to
I want to do some cheese steak at home. I was wondering what kind of meat should I buy. What part?
I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them to
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed
I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks. I think I remember have a me
I've bought a new stove which is supposed to be auto ignition. If I turn on the gas and turn the knob thing, a flame flickers underneath but the stove doesn't l
I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket?
I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers. Anyone have any recommendations what I can do with them? I pi
Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water
I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again. Is it really necessary for me to wash the skil
I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity. Are there any similarities in flavor between haddock and cod?
I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/
I have a great meatloaf recipe but I don't have any eggs! Is there anything I can use to substitute for an egg?
My wife has been trying to can some foods using the canning techniques that she's familiar with from Romania, but with the American-style canning jars and lids
I'm lucky enough to have been gifted two Trout by a neighbour... and have not had the pleasure of preparing fresh fish before (or at least not unprepared fish).
I really enjoy cooking. I enjoy the creativity, the experimentation and trying new foods. I HATE the planning, list making & shopping. Is there any serv
There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them. I want to fig
If I can, would there be any difference in the measurements? For example if the recipe calls for 8 ounces of cream cheese, would it be the same amount of cottag
I was wondering what temperature is suitable to store honey bought from stores? Now in the summer, it can be around 30+ Celsius, and even nearly 40 on some day
I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. Is it possible to
I'm looking at getting a French rolling pin but I want to make sure that I get a good one. I've seen them made from various woods such as oak, cherry, maple, an
Is there any difference between white and green asparagus in terms of taste, texture, etc? I've had green asparagus lots of times but never white asparagus.
If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to
I have commissioned a pig from a local farmer and it will be going to the butcher soon. It turns out that I can have it butchered to my specific requests. Has
I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of t
I need to translate the type of meat called "Eye of Round Roast" to Danish. It would be extremely lucky, if anyone here speaks Danish as well as having a quite
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning
As of late, I have found myself incredibly interested in perfecting a red sauce recipe. While I don't have the recipe in front of me, I know
If a recipe asks for zest, I always use fresh fruit. I'm wondering if you can preserve it nicely. I put some in the fridge, but there was some mold after quit
If I can't find anything named "scallions" at the store, what else can I look for?