| Subject | Date Asked | Expert |
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| To much Seasoning | 9/25/2009 | Alan Vogel |
Q: I made clam chowder with potatoes. I added Old Bay seasoning and added to much. I read that I could ...
A: Howdy Traci, Adding cream would my first choice, Add 1/2 cup of cream with a tablespoon of sugar. ...
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| different types of salt | 8/31/2009 | Alan Vogel |
Q: Alan: Can you tell me the difference between table salt, kosher salt and pickeling salt. I made ...
A: Darlene, The 3 are basically the same table salt is a fine grind where kosher and pickling are not ...
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| spices | 8/17/2009 | Alan Vogel |
Q: is there a difference between pickling spice and whole spice ? i have a recipe for pickles that ...
A: Sandi, whole spices mean that they have not been crushed or cut. Pickling spices are normally ...
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| scrambled eggs | 7/26/2009 | Alan Vogel |
Q: what kinds of spices are you putting in your scrambled eggs? ...
A: Howdy Gina, I love my "HELL FROM TEXAS RUB" it has sea salt, ground pepper, onion, garlic, and ...
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| Salt | 7/23/2009 | Renee Aun |
Q: Sorry for such a simple, possibly stupid question, but I would like to know. I watch so many cooking ...
A: I haven't used regular salt in ages. My suggestion is to use sea salt. I find it has a nice mellow ...
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| chillies | 6/7/2009 | Alan Vogel |
Q: i have 1 big bag of red & green chillies in the freezer from last year crop what can i make with ...
A: Alex, Not knowing what type of chillies and how big they are I will give you a couple of things ...
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| Garlic | 5/31/2009 | Chef Glen L. Davis II |
Q: How do you roast Garlic cloves whole? I was told to trim top carefully, put in 1 drop olive oil and ...
A: That is almost all you need to know. You should use enough olive oil to "wet" the entire cut side ...
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| marinade recipe | 5/8/2009 | Alan Vogel |
Q: we plan on grilling shiskabobs on an upcoming camping trip. I am looking for an easy marinade ...
A: Mollie, I am more of a dry rub advocate. You can use a mixture of salt ( sea salt if you have it ...
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| Unsalted Rub | 5/3/2009 | Alan Vogel |
Q: I am a chef who recently started working for a hospital. I am looking for a beef rub that doesn't ...
A: Thomas, That is always the tough one. When you cannot use salt it just isn't the same. I have ...
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| chili spices | 4/21/2009 | Alan Vogel |
Q: Can the spices used in a chili recipe create a chemical reaction causing the chili to "bubble" after ...
A: Tina, Sorry it took so long to answer. To answer your question...NO The spices in chili should ...
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| Grilling with a oxygen-rich hydrogen flame -- good idea or not? | 3/19/2009 | Alan Vogel |
Q: Is it practical to grill pork spare ribs using a hydrogen flame BBQ in which for every 1 molecule of ...
A: Green, I will be honest with you. I have no idea. I think we live in a world that looks for new ...
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| wild hog meat | 3/18/2009 | Alan Vogel |
Q: Okay, I have to figure out what to do with the meat that my husband got from 2 wild hogs that they ...
A: Kim, you lucky girl...LOL I am partial to my rubs at www.bigalstexasrubs.com or any dry rub that ...
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| seasonings | 3/12/2009 | Chef Glen L. Davis II |
Q: good morning sir! can you give me the benefits and harmful effects of food seasonings when we are ...
A: Unfortunately the extent of my experience with "rock salt" is limited to "de-icing" the driveway and ...
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| grains of paradise | 3/6/2009 | Chef Glen L. Davis II |
Q: I was told this spice is really a peppercorn. Why would an apple pie recipe call for this? And if i ...
A: This is not a peppercorn, not even close. Actually this is the spice that the Romans used "like ...
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| over seasoning | 1/24/2009 | Alan Vogel |
Q: My daughter has become very interested in developing her own recipessometimes she ends up over ...
A: Sue, First I think it is great that your daughter is trying her own thing as I am sure you feel ...
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| poppy seeds | 12/30/2008 | Renee Aun |
Q: I have some poppy seeds that expired 2/2008. It is now 12/2008. I put them in my chicken casserole ...
A: Go ahead and eat them. They aren't bad for you to eat in a way that will make you sick. They are ...
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| corned beef | 12/30/2008 | Alan Vogel |
Q: spices contained in corn beef.
A: Richard, spices in corned beef vary as much as who is cooking it. beef is first put in a brine ...
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| How can you tell that a spice/seasoning has gone 'bad' or degraded? | 12/23/2008 | Chef Glen L. Davis II |
Q: My Dad has an old spice/seasoning rack in his kitchen he never uses. I kinda forgot about it until I ...
A: EXCELLENT QUESTION! First off, spices and herbs don't "spoil" they way other food will (if they ...
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| garlic and oil | 12/21/2008 | Chef Glen L. Davis II |
Q: Are there medium sized spice grinders and mixers available.. I've been using the regular coffee ...
A: Yet another GREAT QUESTION... YOUR ON A ROLL! Thank you, I do enjoy helping people and yes cooking ...
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| cardamon | 12/18/2008 | Chef Glen L. Davis II |
Q: I have a recipe from my grandma that calls for 15-20 cardamon seeds. I can only find ground cardamon ...
A: I am gonna go "out on a limb", so to speak, and guess that you need the Cardamom for a beverage ...
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| Difficulty | 12/2/2008 | Chef Glen L. Davis II |
Q: I am a 15-year old who is looking into a career in the culinary arts and was wondering how difficult ...
A: First off let me thank you for a question on a topic that is very near and dear to me! Let me start ...
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| good seasons Italian dry salad dressing & Pork sirloin tenderloin.. | 11/25/2008 | Chef Glen L. Davis II |
Q: My question is can you put Good Seasons dry dressing as a rub on a Pork sirloin tenderloin. I want ...
A: Yes, you can use many dressing mixes as seasoning. While I am not familiar with that particular ...
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| seasoning on market | 11/12/2008 | Alan Vogel |
Q: Mr. Vogel, Thank you for responding to my question, and also for the information. I am ...
A: Audra, to answer your question, no once you combine spices it is no longer their product. What I ...
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| chili seasoned too hot | 11/9/2008 | Chef Glen L. Davis II |
Q: Is there a way to correct chili that is seasoned too hot? I made it mostly the same as always, but ...
A: Unfortunately the only way that I know of to tame that pesky capsicum is to add sugar. this will ...
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| PUTTING A SEASONING ON THE MARKET | 10/30/2008 | Alan Vogel |
Q: I HAVE DEVELOPED A SEASONING THAT NUMEROUS PEOPLE HAVE SAID I SHOULD PUT ON THE MARKET. HOW DO I GO ...
A: Audra, I will not lie to you, it is hard. There are many pitfalls that you will encounter but it ...
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| chicken wings & food coloring | 10/29/2008 | Renee Aun |
Q: I want to use food coloring to dye chicken wings green for Halloween, & call them frog legs. Will ...
A: What a great idea!Regular food coloring was made for such things. You can apply the coloring ...
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| scrambled eggs | 10/28/2008 | Chef Glen L. Davis II |
Q: Chef Davis, On Sundays we go to a little cafe where I always order scrambled eggs with home fries ...
A: Unfortunately I can not really tell you for sure what is in them; But what I can do is tell you a ...
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| scrambled eggs | 10/28/2008 | Alan Vogel |
Q: Alan, On Sundays we go to a little cafe & I order scrambled eggs with home fries. The eggs are so ...
A: Not much to go on but since you did not mention black flakes, I would first say white pepper. Then ...
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| Cinnamon | 9/28/2008 | Chef Glen L. Davis II |
Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ...
A: I have to admit this struck me as a rather unusual question! I am not sure that you will like the ...
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| Cinnamon | 9/28/2008 | Renee Aun |
Q: I am very interested in Cinnamon. I have an addiction to cigarette smoking and I would really want ...
A: I've looked and looked and can not find any data about cinnamon being an alternative for nicotine. I ...
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| Bacteria and Oil | 9/23/2008 | Chef Glen L. Davis II |
Q: I read in one response that oil is notorious for bacterial growth. Can you elaborate? Including ...
A: Interesting question, for bacteria to grow and reproduce they require moisture. Oil repels water, ...
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| dry smoke flavoring | 9/22/2008 | Alan Vogel |
Q: I can purchase 'liquid smoke' for my chicken marinade/ basting sauce but I can't find JUST dry ...
A: John, you can buy hickory and mesquite smoke flavor from Spice etc. out of Atlanta GA. They are a ...
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| Popcorn seasoning | 9/16/2008 | Alan Vogel |
Q: I am looking for a product that I can't seem to find anymore. It was a yeast-based product call ...
A: CJ, Well that is a tough one. Maya Maize is made by Nile Foods out of Boulder Colorado. I found a ...
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| pizza sauce | 9/11/2008 | Chef Glen L. Davis II |
Q: Our local pizza restaurant has a sauce that is very different everyone is trying to decide what they ...
A: Without actually tasting the sauce it is very hard to put a label on what gives it that particular ...
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| strange aged balsamic vinegar sediment | 9/2/2008 | Chef Glen L. Davis II |
Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ...
A: You are quite welcome, please feel free to contact me with any other questions you may have. Even ...
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| strange aged balsamic vinegar sediment | 9/1/2008 | Chef Glen L. Davis II |
Q: I recently 'merged' two bottles of balsamic vinegar and when I got to the bottom of the quite ...
A: Because you said that the bottle that the sediment was in is an expensive one the culprit is ...
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| SmokyCokeyJuJu BBQ Sauce | 8/25/2008 | Alan Vogel |
Q: I have a BBQ sauce recipe I want to market locally in the Tallahassee, FL market. Can you provide ...
A: Sorry it took so long to answer. The first thing I would say explore all possibilities in regards ...
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| spices | 8/20/2008 | Renee Aun |
Q: How to improve the flavor of whole spices when they are old?
A: Sorry to say Francine, that is like asking, "How do you look 18 when you are 80?" It just isn't ...
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| Course Salt - Pickling Salt | 8/16/2008 | Alan Vogel |
Q: Can I substitute table salt for Course (Pickling) salt?
A: Dixie, I am sorry it has taken so long to get back to you. The answer to your question is yes. ...
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| peppers( habinero) | 7/23/2008 | Renee Aun |
Q: I added one habinero to a pot of chicken soup, its really too hot now, is there anything I can add ...
A: Sorry David, Unless you add more stock and other ingredients, your only recourse is to have a glass ...
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