I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghet
(Prompted by an interesting radio show on ducks and duck eggs). For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche,
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice
Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or c
I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we
After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The re
I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal produ
I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the
I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pa
I found this recipe for a Halloween cocktail known as a "Bloody brain", here's a link, and I was wondering how I would go about making a non-alcoholic version.
I just got a used Braun MX32 CDN from a thrift store. It's in great shape. Unfortunately, it came with a lid from some other model that apparently somebody tr
If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?
Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own?
I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can I substitute it with?
When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf). These aren't readily avail
Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if i
From what I can tell, it seems that the only advantage is that it has a lower glycemic index. Here's my logic... On my organic blue agave sweetener bottle, it
Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have never seen them in Atlanta, and I've looked (farmers m
My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rul
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it