Hotline Topics
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Total foodie evening - watching Baking Made Easy on BBC2 and answering questions on foodpickle
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I slow roasted a pork shoulder in hoison and ginger a few days ago, and served it with rice and some pickled carrot and daikon. It was great...
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Have granulated brown sugar- never used before. Is there any adjustments to be made when using in baking.
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Ok, homeade pasta... I've tried this many times and each time I have the same problem... holes and uneven texture in the pasta when I roll...
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Looking for recipe/serving suggestions for leftover adobo chicken breasts. I broiled up extra yesterday, now don't know how to serve it today...
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if I can't find pork butt to use for my pulled pork, is there another cut I can use that will be tasty?
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How can I make macaroni and cheese without the cheese becoming grainy? Does the kind of cheese I use make it like that? I've only used cheddar...
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I want to make a Tortiere (traditional French Canadian Pork Pie). The recipe I have calls for canned cream of celery soup. I'd rather not...
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This is sort of a pre-cooking question: I'm planning to do a little more vegetable gardening this year, though my experience is limited...
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I have a frozen leg of lamb which I want to cook. Can it be cooked from frozen? Some website have said yes. I want to use a recipe from the...
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Where do I get back bacon? I am from Ireland and it is very easy to get very lean bacon in all supermarkets there every type I have bought...
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Does anyone have a good Indonesian cook book recommendation? My father-in-law is Indonesian and I'd like to make some of his "home cooking."
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I picked up some Lemon Pickle from a store today. It is made in Egypt by Tazah. Is this the same as preserved lemon? Ingred lemon water...
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how do I make dumplings? everytime I make them according to recipes, they make my chicken soup all pasty. What's trick?
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Help! I don't have a spice grinder or a mortar/pestle, and I need to grind some aniseed. Any ideas of how I might do it?
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Pot roast feedback please! I bought a "round roast" the other day. After consulting Joy I did the following: dredged it in flour, browned...
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I'm making gingerbread. I want to use some crystallized ginger (not in syrup) that was opened and expired 7/09. It's a little dry, but not...
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This really is about pickles -- pickled garlic. Made a vinegar/sugar bath, added red pepper flakes, salt, a tiny bit of herbs de Provence...
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Can I omit anchovies from a caesar dressing recipe without much issue? If not, is there a vegetarian friendly substitute? Thanks!
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Amazing looking "Buddha's Hands" at the market this morning - what would one do with them?
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