| Subject | Date Asked | Expert |
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| old bay | 4/15/2008 | Renee Aun |
Q: Hi this will prob sound like a weird question but what could be in the old bay seasoning to make me ...
A: I tried to find out what the ingredients are in Old Bay, but they are a proprietary blend so I'm ...
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| yerbanis | 4/14/2008 | Alan Vogel |
Q: What is this herb and What can this herb be used for?
A: Yerbanis (Tagetes lucida), or Mexican Marigold Mint, is primarily used as a medicinal tea to calm ...
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| potatoe salad | 3/25/2008 | Renee Aun |
Q: My wife makes the worst potatoe salad. It is tasteless and mushy. She puts in potatoes, celery, an ...
A: Sorry this took awhile to answer. It's been a crazy week. First, it sounds like your wife needs to ...
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| oyster/cocktail sauce | 3/23/2008 | Renee Aun |
Q: I tried botteling a oyster/cocktail sauce made with a mixture of garlic, hot peppers, tomato ...
A: I can't help you with keeping your sauce indefinitely. If it is not heated and sterilized you should ...
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| rubs and marinades | 3/21/2008 | Alan Vogel |
Q: What is the best rubs/marinades for grilling steak? What is the best part of the cow to grill. I ...
A: John, I am partial to my rubs, of course. But with any rubs or marinades make sure you are not ...
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| Olive Oil and Garlic | 3/11/2008 | Renee Aun |
Q: I would like to immerse some garlic into a bottle of olive oil. How long will it last before it ...
A: My advise is to keep it refrigerated and use it within two weeks. The Centers for Disease Control ...
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| Olive Oil Garlic Dressing | 3/11/2008 | Alan Vogel |
Q: I would like to immerse some garlic into a bottle of olive oil. How long will it last before it ...
A: The international Olive Oil Institute says that it will keep about six months if stored in a cool, ...
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| Meat cure recipe | 3/3/2008 | Alan Vogel |
Q: I need a meat cure & process directions for wild feral hog. I have looked on the web with little or ...
A: Sherry, Your question has a wide range of answers as I do not know what condition the hogs are in. ...
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| salt course vs kosher | 2/21/2008 | Alan Vogel |
Q: In my recipe calls for both course and kosher salt. Are they the same?
A: Jeanne, Thank you for your question. Kosher salt is course salt. The only difference is that Kosher ...
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| Chili & Cinnamon | 2/9/2008 | Renee Aun |
Q: I have heard of putting Cinnamon in Chili well I put to much in so how do you tone down the ...
A: Adding too much of a spice is difficult to get around. I would suggest adding more of something ...
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| Making food essences with Gelatin Filtration | 2/8/2008 | Renee Aun |
Q: I was hoping that you could help me in what seems to be a rather complicated matter. Do you know ...
A: It actually sounds pretty easy. Here's an article about how it's done: ...
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| ask a question | 2/6/2008 | Renee Aun |
Q: I saw in TV about a mixture of cinnamon ,vanilla,orange and a fourth compound that i want to know. ...
A: I can only tell you what can and usually is used in a potpourri blend. I have no idea what TV show ...
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| garlic parmesan wing sauce | 2/3/2008 | Renee Aun |
Q: I don't know if I'm in the right place,if not maybe you can direct me. I'm looking for a recipe for ...
A: I usually don't do recipes, but I found one that may fit your needs, It's for pork chops, but just ...
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| substitute for tapioca for thickening | 2/2/2008 | Renee Aun |
Q: I'm not sure if you are the expert I need to ask, but what can I substitute for quick cooking ...
A: Tapioca is starch balls, so I guess it probably is a thickener. You can use regular flour. Just mix ...
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| spices -- how to mix and match | 2/2/2008 | Renee Aun |
Q: I love to cook and I've a good overall understanding of the basics of using basic European herbs and ...
A: As far as a a website for the uses of spices, here a good one: ...
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| Knorr spice cubes | 1/18/2008 | Renee Aun |
Q: Where can I find these in SC? My friend in NJ says they are in the Shoprite stores but here I ...
A: First, as a purist spicer, I have put this disclaimer in: I do not recommend the use of these ...
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| unknown spice | 1/15/2008 | Renee Aun |
Q: While I was at an open market in Bedoin, in the south of France, I bought a variety of what I ...
A: No need to send a picture and you may not be as gullible as you think! This sounds to me like a long ...
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| over spicing | 1/8/2008 | Renee Aun |
Q: I made a lentil vegetable macaroni soup and added too much cayenne pepper. Can I do anything to ...
A: What makes cayenne hot is a family of chemicals called capsaicinoids. They don't degrade with time ...
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| dry mustard vs mustard flour | 1/6/2008 | Renee Aun |
Q: Is dry mustard and mustard flour the same?
A: Mustard flour is the ground mustard seed with out it's hull or tough outer coating. Mustard powder ...
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| overspicing | 12/22/2007 | Renee Aun |
Q: made chichen cacitore for company tonight... came out much too spicey.. what can I do to lessen the ...
A: The only thing you can do other than make more to dilute the spice is to serve it with a glass of ...
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| vanilla extract | 12/20/2007 | Renee Aun |
Q: I have a question regarding vanilla extract. The US FDA requiresat the solution contain a minimum of ...
A: First of all the use of the term vanilla bean is similar to the term string bean. Just as string ...
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| too much salt | 12/18/2007 | Renee Aun |
Q: I made chicken salad with cranberries, red onions, raisins and celery and I accidently put in 1\2 ...
A: Too much salt is a major problem. Try peeling and a potato or two, chunk it and mix these into your ...
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| nutmeg | 12/13/2007 | Renee Aun |
Q: Do you think I could substitute 1/4 tsp. of nutmeg with something else for a meatball recipe? If ...
A: I'm not big on substitutions. Personally I would: 1. Leave it out. 2. Use Mace. 3. Use cinnamon or ...
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| too much salt | 11/22/2007 | Renee Aun |
Q: when too much salt is added to a recipe how do I drown it out
A: Try putting a peeled potato or potato chunks in. They are said to absorb salt. Salt is one of those ...
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| RE: Canning Olives | 11/18/2007 | Renee Aun |
Q: Do you have information on canning olives (the actual pocedure) I have my olives in brine now. I am ...
A: Here's a list of sites you should visit. I'm not an expert on canning, but I'm sure these sites will ...
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| preserving olives - garlic | 11/15/2007 | Renee Aun |
Q: I have been canning olives for a couple years now. They come out pretty good. A wise Portuguese ...
A: Kevin, I know that olives can be canned with garlic. I also know that garlic can be kept in oil. ...
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| preserving olives - garlic | 11/8/2007 | Renee Aun |
Q: I have been canning olives for a couple years now. They come out pretty good. A wise Portuguese ...
A: My expertise is not in preserving or canning, but I don't foresee a problem with adding garlic to ...
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| salting beans | 10/28/2007 | Renee Aun |
Q: Renee, Is it healthier to salt beans at the start of cooking, after they are soft or after they are ...
A: Wow, Sorry it took me so long to answer this! I totally missed it and don't know how. Yikes! ...
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| blends vs spices | 10/26/2007 | Renee Aun |
Q: Looking at recipes that include tons of spices is quite overwhelming. Instead, I've been buying ...
A: The solution to your problem is to find a variety of blends. Forgive me for my shameful self ...
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| Drying parsley | 10/21/2007 | Renee Aun |
Q: Can you tell me how the best way to dry and preserve fresh parsley over the winter. Thanks, Deb
A: I store my parsley fresh in the freezer. In a ziplock bag with all the air squeezed out and cut out ...
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| refrigerating spice | 10/4/2007 | Renee Aun |
Q: I understand that freezing and refrigerating spices could leach some of the oils out. I have a ...
A: I think you'll be okay, but I prefer vacuum sealed bags and a freezer that is at least minus 45 ...
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| repair a soup with too much seasoning | 9/30/2007 | Renee Aun |
Q: I made vegetable soup and put a can of extra hot rotel tomatoes in it. It is way too spicy. How can ...
A: You could add some cream or milk, which will help your palate tolerate the heat or try adding some ...
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| pickled green tomatoes | 9/28/2007 | Renee Aun |
Q: Can jumbo cherry tomatoes be pickled whole??
A: I'm sure you can. I'm not really an expert at pickling, only pickling spices, but I would think that ...
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| No Subject | 9/27/2007 | Renee Aun |
Q: Hey, Renee I was searching for somebody in the food section that stated they are in the US but all I ...
A: Okay, here goes. Yes, I will eat anywhere - at least once. More if the food is good, often if the ...
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| spices for chicken | 7/21/2007 | Renee Aun |
Q: i'm tryin' to learn how to cook more tasty, and hopefully more healthy as well. what are some good ...
A: I make and sell some great spice blends.My favorite on chicken is my Spicy Lemon seasoning. It can ...
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| mustards | 7/5/2007 | Renee Aun |
Q: is dry mustard the same as dry hot mustard such as colemans mustard?
A: I guess it depends on the recipe and your own tastes. If you can get a regular dry mustard and don't ...
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| my balsamic vinegar molded | 6/17/2007 | Renee Aun |
Q: I used most of my bottle of med quality balsamic vinegar-- just the sediment was left. It's now ...
A: You are probably not going to like my answer. If there is mold in your bottle - throw it out! Some ...
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| Salt Celler, Salt Shaker | 6/10/2007 | Renee Aun |
Q: My wife is from France and I am from England. All my life I understood the salt shaker had only one ...
A: Forget high society! It's all about control and pleasure. <g> The fantastic aspect of a salt cellar ...
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| correcting for too much vinegar | 6/1/2007 | Renee Aun |
Q: I gave a chutney recipe to a friend and didn't note that the vinegar should be diluted with water(3 ...
A: Antoinette, The only hope is to add all the ingredients times 3, substituting the vinegar with ...
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| Salt Celler, Salt Shaker | 5/19/2007 | Renee Aun |
Q: My wife is from France and I am from England. All my life I understood the salt shaker had only one ...
A: Hey Clive, I'm sorry. I thought I sent my answer to this but I must have hit the wrong button, ...
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