Nothing you can do will go very far towards making spicy food less spicy. Don't try to cover the spiciness, instead dilute it with more of the base ingredients (e.g. add plain beans or tomatoes to ...
Before getting down into the weeds of what is and is not needed under Jewish law to make your recipe acceptable, you should talk to the attendees about what their needs and restrictions are, or if ...
Over on Twitter someone innocuously posted a picture of 9 small bulbs of garlic purchased by mistake and asked how to use up extra garlic. (Answers divided between "roast it", "pickle it", recipes,...
tl;dr: how should cheap ground turkey be frozen: raw, browned, browned with onions, or cooked into finished food? What are the safety and texture/quality implications?
Supermarket-quality ground tu...
1 answer
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posted 6y ago
by Aliza
· last activity
6y ago
by Sleifar
If you really want to limit the number of parallel challenges, maybe put up a meta thread in August, "propose the September challenge", and the one with the most upvotes gets used (subject to broad...
TL;DR: is there something I can coat the inside of metal salt shakers with to protect them? Or am I missing a better clue?
I have two pairs of antique glass salt shakers (of significant sentimenta...
2 answers
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posted 4y ago
by Aliza
· last activity
4y ago
by Strider
I was trying to post a question about how to process my surfeit of ground turkey before freezing it, but apparently I can't create tags on the fly, and none of the existing ones fit.
Off the top o...
2 answers
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posted 6y ago
by Aliza
· edited
4y ago
by ArtOfCode
