A while ago I bought "Fish Sauce" for a recipe (that I've long forgotten) and ended up not using it. Now we don't know what to use it for because none of the As
Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the
We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable. My question is: What should I cook with it? I cooked it
Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar
I accidentally let some of my okra grow much too large. It's about six inches long, and I've heard that it's inedible at this size--per this video it should be
I guess it's technically a Mornay, it has Parmesan and Fontina. I've got about 1 1/2 cups in my fridge. Refrigerated it's solid enough to hold
I have cooked a steak Gordon Ramsay style (oil, butter, thyme and garlic). Now after I have prepared and seared the steak, what can I do with the remainders in
About 1 week ago I made 2 of the same meal and froze one of them to eat at a later date. Both were cooked in the oven. I was wondering if it is possible to rehe
After making an apple crostata, I was left with a lot of leftover crumb topping. The topping is delicious and I could eat it by itself ;) But
I've made an Ayurvedic drink for a cold/flu (though I adapted it to my tastes) - minced ginger and turmeric brought to a boil over medium high heat then simmere
I just bought some fresh Tamarind & was told that I can eat the Tamarind seeds. Are they really edible? How would I prepare them if so?
Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with ot
Mozzarella, tofu come with a liquid, I think is whey. Is it useful in any way? has this any culinary value?
I'd like to make a rose petal jam, which requires roughly 14-16 ounces of rose petals. However, I've been warned to not buy roses from florists, due to potentia
My yard is crawling with rhubarb, a hardy perennial that comes back every year in greater numbers. As far as I can tell, recipes usually involve a pie or jam wi
My husband came home from America and proudly Presented me with about 4 cups worth of dried cilantro he bought from pensey's spices. I do love pensey's, but I d
I have four bags of lettuce that have gone brown. A nice fresh salad is obviously out of the question. Is there anything I can do with it?
I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the
I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amoun
I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but