| Subject | Date Asked | Expert |
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| pinch of salt | 5/14/2007 | Renee Aun |
Q: A recipe calls for a “pinch” of salt. What would that amount be if it were converted to US ...
A: Sorry for the delay. Due to a death in my family I haven't been online. A pinch is equal to 1/16 to ...
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| Over spicing chili | 5/8/2007 | Renee Aun |
Q: I made chili in a crock pot and have over seasoned it with too much cayenne pepper. How can I ...
A: An oooppps with a spice bottle eh? Milk will cool the heat so I suggest that you over garnish your ...
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| Chili Powder | 4/24/2007 | Renee Aun |
Q: how do I know if it's asking for chili powder in it's pure form? Or, if it's asking for the spice ...
A: The key is the dish and the other ingredients. If it is supposed to be a hot spicy dish and there ...
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| salt | 4/15/2007 | Renee Aun |
Q: is coarse salt the same as sea salt?
A: Forgive me my late answer. We had to evacuate mother from her home on the Delaware! Unless a salt ...
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| salt | 4/6/2007 | Renee Aun |
Q: I added too much salt to a macaroni salad recipe. Is there anything I can do to counter the salt?
A: Personally, I would add more macaroni salad, prepared without salt. If this is not feasible, you ...
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| balsamic vinegar | 4/3/2007 | Renee Aun |
Q: can balsamic vinegar go bad? I took some out this evening to add to some olive oil and it was ...
A: I have to start with - Aaaaaaaaahhhhhhhhhhhhhh!!!!!! You threw it out????? I sure do hope it wasn't ...
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| adobo seasoning | 3/13/2007 | Renee Aun |
Q: What is in it?
A: Adobo is like curry. There really is not specific blend. In Spanish it means seasoning or marinade. ...
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| expiration | 2/28/2007 | Renee Aun |
Q: do spices go bad ?
A: A simple answer to your question is yes. Spices don't technically go bad as far as being unusable. ...
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| Acid reflux | 1/27/2007 | Renee Aun |
Q: My wife and I have big problems with acid reflux. We take prescribed meds that help only minimally. ...
A: First I'd like to say I am not a Dr. or a Nutritionist. My knowledge comes from researching the ...
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| medicinal | 1/26/2007 | Renee Aun |
Q: What spices would be good to use for a person with high cholesterol and high blood pressure ans high ...
A: First I'd like to say I am not a Dr. or a Nutritionist. My knowledge comes from researching the ...
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| too spicy cheese sauce | 12/18/2006 | Renee Aun |
Q: what could I add to a too spicy cheese sauce for fondue to subdue the hotness?
A: It sure would help if I knew what the ingredients were. Cheese fondue isn't meant to be spicy. The ...
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| crystalized ginger | 12/14/2006 | Renee Aun |
Q: i realize this has nothing to do with medicinal info but i need to find out if i can subsitute ...
A: If I absolutely, positively had to substitute powdered ginger for crystallized, I'd mix it add sugar ...
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| cinnamon vanilla | 9/4/2006 | Joseph Johnson |
Q: I have a recipe that calls for cinnamon vanilla. I have never heard of it. What is this? Does it ...
A: Cinnamon Vanilla is actually a mixture of the two different spices, but not vanilla extract. It is ...
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| Pickling-Garlic turned blue? | 8/27/2006 | Joseph Johnson |
Q: I pickled a bunch of jalepeno green peppers in vinegar and some sugar. (The peppers had been rubbed ...
A: Garlic will turn blue when pickled because garlic contains sulfur compounds, and when they come into ...
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| Pickling | 8/27/2006 | Candie Yoder |
Q: I pickled a bunch of jalepeno green peppers in vinegar and some sugar. (The peppers had been rubbed ...
A: Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or ...
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| What spices? | 7/17/2006 | Candie Yoder |
Q: I am a college student and I am trying to figure out what spices I should always have on hand. ...
A: It really depends on your cooking style and they types of food you want to cook. The old standards ...
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| kosher course salt | 7/17/2006 | Joseph Johnson |
Q: Joesph how can I identify course Koaser salt? Is all Kosher salt course? I'm trying to locate the ...
A: Kosher salt is a naturally coarse flake salt, so unless it is marked fine grain, you should have no ...
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| green chilli's | 7/13/2006 | Joseph Johnson |
Q: My mum would like to know if green chillis are hot. i dont know why but if you could reply it would ...
A: Good morning Charissa, Most green chiles will tend to be more mild than their red or orange ...
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| salt | 7/1/2006 | Candie Yoder |
Q: Candie what can you tell me about sour salt? Is it the same as kosher salt? Thank you, Daniel, AZ
A: Sour Salt is also known as Calcium citrate and is the calcium salt of citric acid. It is commonly ...
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| chorizo | 6/20/2006 | Candie Yoder |
Q: I have a bean pot I want to fix, that calls for 1/2 lb. uncooked chorizo. My question is, what is ...
A: Chorizo is a pork sausage originating from the Iberian peninsula and known as Chouriço in Portugal. ...
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| Onions | 5/29/2006 | Joseph Johnson |
Q: I have 20 yellow onions. What is the best way to store these? I am afraid I will not be able to ...
A: I have never had much luck with freezing onions. I find that it changes their taste. But it isn't ...
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| Onions | 5/29/2006 | Candie Yoder |
Q: I have 20 yellow onions. What is the best way to store these? I am afraid I will not be able to ...
A: The best way to store onions is to use an old pair of panty hose. Place your first onion in the toe ...
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| Fried rice spices | 2/23/2006 | Candie Yoder |
Q: how are you going? Thank you so very much for taking the time to answer this question. I really ...
A: The key is the soy sauce. The stuff we get in the grocery store is nothing like what they use in ...
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| WINE IN FOOD | 10/19/2005 | Candie Yoder |
Q: I am still fairly new in cooking but I do enjoy it. Yesterday I cooked a cicken dish that called ...
A: Certain wines just pair better with certain foods or dishes. Pinot Grigio is a white that pair well ...
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| Crushed red pepper in BBQ sauce | 8/3/2005 | Candie Yoder |
Q: I make a pretty good ketchup based BBQ sauce. It has a lot of texture since I char some chopped ...
A: Start with fresher CRP by buying from one of the online retailers like Penzeys or Suttons Bay ...
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| Hi | 7/5/2005 | Candie Yoder |
Q: Your name sounds pretty sweet and I am sure you are just as sweet, if not sweeter. Hey, I got pork ...
A: Pork chops are very versatile but one thing that I always try to make time for is brining my pork. ...
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| Spices for spaghetti and rice | 6/11/2005 | Candie Yoder |
Q: my name is Christina and I live in Australia. Thank you for taking the time to answer my question. ...
A: There are so many varieties of rice and pasta availble in the market these day that trying new rices ...
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| maranara sauce | 5/19/2005 | Candie Yoder |
Q: do you have a recipe for this sauce? Thank you.
A: Quick Marinara Sauce: 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 3 cloves ...
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| Garlic | 5/9/2005 | Candie Yoder |
Q: I can't never seem to get good tasting garlic. It's as if it has a smell but no taste at all. What ...
A: When I am choosing garlic I go for a firm head a little on the smallish size and if you can find the ...
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| Vegetable Condiments | 5/5/2005 | Candie Yoder |
Q: Can you suggest a variety of condiments for tasty steamed vegetables? Answer - Oh my the sky is the ...
A: Here are a few examples. Homemade Tarragon Mayonnaise: 1 large egg 1 tablespoon fresh lemon juice ...
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| Vegetable Condiments | 4/30/2005 | Candie Yoder |
Q: Can you suggest a variety of condiments for tasty steamed vegetables?
A: Oh my the sky is the limit when you use a little creativity. You could highlight the flavor of the ...
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| T-Bone Steak Preperation | 3/25/2005 | Candie Yoder |
Q: We are having some last minute dinner guests tonight. T-Bone Steaks are the chosen meal. Any ...
A: Sorry about the delay! The best prep for a good steak is a sprinkle of worchestershire sauce, ...
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| Herbs | 3/2/2005 | Candie Yoder |
Q: I am an older (?) woman. Raised my children and its just my husband and I now. I cooked all my ...
A: I would suggest you read thru my spice and herb index at ...
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| Corned Beef Seasonings | 2/25/2005 | Candie Yoder |
Q: This is similar to the person that had allergies to spices in the corned beef seasoning. When I ...
A: Homemade Corned Beef 3 Bay leaves Brine: 8 C Water 1-1/4 C Kosher salt 1 C Sugar 3-1/2 TBL ...
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| overspiced recipe | 1/29/2005 | Candie Yoder |
Q: Is there a way to cool down an overspiced (too spicy hot) dish. Too much hot pepper was added to a ...
A: You can't remove the heat from the dish but you can minimize the amount of heat you experience when ...
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| Crystalized Ginger | 1/23/2005 | Candie Yoder |
Q: Is it possible to crystalize Ginger at home.If so do you have a recipe. Thank You Maggie Rowntree
A: Here you go! Crystallized Ginger This is one of the world's premier confections. It is wonderful ...
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| What Spices would you suggest? | 11/28/2004 | Candie Yoder |
Q: This is a bit of a strange one! I am an English Ex-Patriot living in Gran Canaria in Spain. I love ...
A: It depends in your tastes in food types but I would say, cayenne, paprika, granulated garlic, cumin, ...
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| Orange Flower Water | 11/20/2004 | Candie Yoder |
Q: Where can I purchase Orange flower Water
A: I am not sure what stores are in your area but the Meijer in my area just redesigned and now carries ...
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| jerk chicken | 10/29/2004 | Candie Yoder |
Q: I would like to the seasoning and spices for jerk chicken, but not hot.
A: Here is my favorite recipe for Jerk. You will have adjust the quantity of chiles to make it less ...
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| Types of peper spice | 10/23/2004 | Candie Yoder |
Q: There is several types of peper spice. The most common is black one but even red, white and green. I ...
A: Black, white and green peppercorns all come from the same plant. Black are fully ripe peppercorns, ...
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