I am thinking of constructing a makeshift smoker and smoke some meat out in the woods this weekend. When burning spruce needles they produce a lot of smoke; is
Avocados are in my opinion one the most loved fruit in the world. I live in South Africa, for a ready ripe avocado you would easily pay between R25 (1.61 usd) a
My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But sh
When I make yoghurt at home the result is different every time even though I follow exactly the same procedure: Bring a gallon of milk to 85°C Cool to 43&d
I keep going to restaurants around my city (São Paulo) where in certain days of the week, some of them serve middle-eastern food. Curiously, there's alw
How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used f
I made vegan ice cream for the first time. The recipe: 350 g peeled bananas, frozen 100 g raspberries, frozen 100 g coconut cream 50 g agave syrup I put ev
I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd j
I have a Latin American recipe that calls for grated coconut in heavy syrup. Apparently, you can commonly buy it in cans in Latin America, but not here in the U
Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have g
The honey which we get in the markets is of utterly low price as compared to raw honey. As we all know that this honey is heated at great temperatures and filte
My Crème Brulee did not set. Recipe: 2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar Di
I have recently been using raw rice at my home. I have noticed that the non-parboiled rice sticks to each other while parboiled rice does not given the same amo
In this question about tarragon lookalikes on the gardening stackexchange, I asked about whether I have grown a tarragon lookalike or whether tarragon can be ta
There is some black mold I can see inside my sealed Misto internal clear plastic air collar that is just below the sprayer and around the sprayer tube when the
I mistakenly bought "rice wine vinegar" instead of "rice wine". Now I am missing this ingredient from the recipe but I still want to do it. I could replace with
I bought a bag of peeled garlic cloves as a convenience(I know, shame on me) I stored the unused cloves in the fridge and the began to show pu
My daughter-in-law and I both prepare our spaghetti dishes with pre-packaged spaghetti sauce, bottled or canned. We both add it to browned ground beef. I use
I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking b
I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and
I maintain to a high protein diet and consume a lot of eggs. No, seriously, a lot of eggs. I want to make the switch to Omega 3 eggs but I'm not really able to
The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'
I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is thi
Can Apple Butter be substituted for Apple Sauce (unavailable) in baking muffins?
I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of s
What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking
If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or gro
There is a cookbook with at least two editions about French cooking based upon dividing the country into fat regions: butter, olive oil, and lard (?). I cannot
I love using Egg Beaters but I want to start using more natural eggs. One of the things I love about Egg Beaters is that I can just pour the eggs from the spout
When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine