QUESTION:
Is vodka really flavorless?
ANSWER: It’s not really a “yes or no”? question. Our “Ask the Chef” response offers a bit of history, a “Best Vodkas” list and an unscientific survey.
QUESTION: I made a wooden cutting board for my wife and want to oil it but I’m not sure what to use. I want to use something that won’t turn rancid and is safe for food use. I would appreciate a suggestion so she can use it and stop bugging me.
Help! Can I freeze a salmon spread? Ingredients: Smoke salmon, cream cheese, sour cream, lemon juice, dill, etc. I made about 3 pints last night for a party, but everyone had to leave due to bad weather. I would like to freeze it to serve later.
QUESTION:
How many large eggs = 1 jumbo egg or 1 jumbo egg = ____ oz?
Last night we broiled Lobster tails. They were frozen when bought, then we thawed them in an aluminum pie pan, floating in warm water. They were the type which were open with the meat exposed. We broiled them. When they were done they smelled of ammonia.
I’m trying desperately to find a carrot cake cookie recipe. I have everything but how much carrots I’m supposed to put into it. I have no idea where I got the recipe from. Can you please help me? It has pecans and raisins in it.
QUESTION: I’m looking for a recipe how to cook the trunk of a banana tree. I live in the jungle of Costa Rica and am ministering to the Indians.
From our Ask the Chef series: There is a recipe for The Confession, that has Grappa-Cherry Liqueur-Champagne-I do not know what Grappa is. Can you help?
From our Ask the Chef series: I love chocolate chip cookies but the ones I remember baking when I was a kid forty-five years ago. I have been trying for years to recreate the recipe but am having no luck.
Just in time for the holidays we received an Ask the Chef question that asks: Can you brine just a turkey breast?
