Hotline Topics
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Should ghee be stored in the refrigerator?
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what is the difference between sauce and gravy.I find that gravy is used indiscriminately on most Indian recipe mean any dish that has a...
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Anyone have any experience with cuisine from St. Maartens? Most of my experience with Caribbean cuisine is with Puerto Rican food, and I've...
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/What is farro?
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I want to make a Turkey Roulade for Thanksgiving- Spanish style citrus marinated turkey with chorizo cornbread stuffing. Is that something...
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I've recently started using natural apple pectin in my preserves. At this point, I mostly follow recipes, but I'd like to tinker more of...
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I would like to prepare a manicotti dish, refrigerate and cook the next evening. The recipe calls for uncooked manicotti shells. Can I stuff...
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When using a bread machine on the dough setting if the recipe calI's for powdered non-fat milk can you use powdered buttermilk ?? I can...
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Just had gum surgery and am limited to soft and cold foods for a few more days. It is a great excuse to consume lots of ice cream (yes...
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OK, so I just made the pumpkin salted caramels -- now how do I clean up my whisk, pot, etc??
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Shrimp Heads - to eat or not too eat? I have some fresh head on shrimp I am going to boil up and was wondering if many people "suck the head...
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What is the secret to keeping artichokes bright green? I've steamed, boiled, covered, uncovered, but they always turn drab olive - very unappetizing...
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Any good substitutes for fish sauce?
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How can I attach a photo. I'm using an iPhone3Gs? I tried to open where it asked attach photo nothing happnef
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Anyone have a good recipe for homemade "sloppy joes"?
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Any recommendations for a mortar and pestle? I think it is time I invest in one bigger than the tiny one I have which is only good for grinding...
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can i use butter to replace oil in brownies? do i need to adjust anything if doing thins?
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I'm making Beef Bourguignon tonight for a dinner party. I'm planning to serve with bread and salad. Is that enough? We'll have a couple of...
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Mixer? Blender? Wire whisk? What is the best way to get the highest, puffed Popovers? <br />I have a good recipe, have everything at room...
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My tomato meat sauce came out too sweet (I changed the brand of tomato paste and I suspect that's the reason). What can I add to the now finished...
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