Hotline Topics
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My mom gave me her old pressure cooker/canner (almost like new). What do I do with this thing? Not only do I have no room in my small kitchen...
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Making a mushroom barley soup and no dry sherry in the house... any good substitution ideas?
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Menu of butternut squash ravioli and cherry stuffed pork loin. Any good dessert ideas?
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I'm in the market for a good candy thermometer -- any brands/models you'd recommend?
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I received a bag of very underripe hachiya persimmons -- some of them are even a little green. I know that hachiyas ripen over time, but will...
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I have never particularly like kohlrabi, but I have a bunch from my CSA. Any suggestions of favorite things to do with them? Thanks!
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What is that sweet/vinegar-y dipping sauce they have at Vietnamese places? I am totally addicted to it and am getting mocked at my local...
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How do I know if a duck egg is too old to use? Is it the same as a chicken one?
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I always make caramel sauce but it becomes thick and unpourable after cooling down, so I would appreciate if you can tell me how to make caramel...
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I found a recipe for Green Tomato Chutney. The recipe calls for boiling all the ingredients and then canning them. I don't have all the equipment...
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Ah, truffle oil---Some months ago I read on one of the food blogs how to approximate truffle oil. It said to infuse an oil with 2 different...
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Do most vegans eat sugar or not? Is this a heated topic amongst vegans, or is it generally accepted to choose whichever you prefer? And, finally...
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Some of my large stainless steel stirring spoons have acquired a gray or bluish patina over the years. Anyone know why or how to restore...
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I picked up two whole boneless trouts for dinner...and now I can't decide what to do with them. Any favorite trout recipes out there?
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I have been using apple cider syrup in place of some sugar when canning. (I just canned some fig-apple-walnut chutney and fig and raisin...
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Best/favorite mushroom and/or truffle oils? or creams in a jar ( eg porcini cream). Does the answer depend on the use ( eggs, panini, risotto...
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What do you do with the green sprout inside a garlic clove that's been around a while? Do you still use the garlic as-is? Extract the sprout...
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How far in advance can I make Banana Bread? How do I keep it fresh? Here's the deal. I'm throwing an all-day Halloween party next Sunday...
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Can anyone suggest scaleable + not overly work intensive sides for Oktoberfest party? Serving beer, bratwurst, rye bread, mustard, kraut...
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When you want to roast pumpkin seeds, what do you do with all that stringy stuff? What is the best way to get rid of it?
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