Food
Most Recently Answered Questions
Questions 1 - 15 of 1913 (Page 1 of 96)Submitted by Tina Clarke from Charlotte, NC
Q:Any suggestions for great ethnic restaurants in Charlotte for a dining out group getting started?
A: Tina, I could suggest dozens. But I'm not sure where to start -- are you interested in a particular area of the world, or a type of cuisine, or restaurants in a certain area of Charlotte? That's a lot of mind-reading. Instead, I'd suggest checking into a Meetup group. There are several in this area. Even if you don't want to join one, looking at their previous meeting places might give you some ideas. One well-organized group that focuses on restaurant experiences, including international ones, is Good Eats and Meets. You can find their page at www.meetup.com/goodeats-charlotte/
Submitted by Grahame Hampson from Stockport
Q:How can I make a creme englais that I can pipe?
A: Thanks for the question, Grahame. Since this Q&A format is going away soon, this may be one of the last questions I answer here. In the future, you can send me questions directly at kpurvis@charlotteobserver.com. On your creme anglais, I think what you're looking for is a form of cake icing. Rose Levy Berenbaum covers it in her book "The Cake Bible," but it's also easy to find versions online. Creme anglais is a custard, so it's too soft to pipe. But if you make it and chill it, you can beat heavy cream until it holds soft peaks and than fold that into the custard. That should do the trick.
Submitted by Terry Hausler from Charlotte NC
Q:I was just wondering if you can freeze red wine? I opened a bottle and used 1 cup of it for a sauce recipe. I won't be drinking it this week, so I was thinking that I could freeze it in 1/2 cup or 1 cup portions to use at another time. Will it freeze? I hate to waste it. Also, I put it in the fridge. Will it keep longer in there, and how long do you think it will keep? Thanks, Terry
A: Yes, you can freeze red wines. Purists might scream, and it's probably true that some of the nuances of the wine will be lost. But it should be fine for cooking. I'd freeze it in smaller amounts, like 1/2 to 1 cup (or use an ice cube tray if you like). The alcohol will keep it from freezing solid, so it will be more like wine slush. However, the alcohol might separate, so it might end up unbalanced, with more alcohol in some areas and more fruit in others. Smaller containers might minimize that problem.
Submitted by billy from wales
Q:what is kania sopocka
A: Sopocka is a Polish or Canadian smoked pork loin. It's usually thinly sliced for sandwiches. I think Kania is a brand name.
Submitted by jaideep banerjee from bhopal, mp, India
Q:I wish to know why mango pulp is packed in 3.1 kg tin pack. i mean why they are not in round figure like 3 kg why it is standardised at 3.1 kg. I shall be thankful for the answer regards jaideep banerjee
A: I have no idea, Jaideep. But I'll offer a guesses. The mango industry may have started out using one type of measurement that was later converted to metric measurements. It costs a lot less to change labels than it does to change can sizes.
Submitted by Jim Pierson from Greensboro, NC
Q:There are some local sources for woks too. You can get 14" flat-bottomed carbon steel woks at Cost Plus World Market (Pineville, Matthews) for about $16. And if you're feeling adventurous, you can go to the New Century Asian Market on North Tyron (where the old Park-n-Shop used to be) to get the real things, up to the humongous restaurant sizes. Not to mention the food and spices you can get there to make authentic dishes.
A: Thanks, Jim.
Submitted by Lynn Torvmark from Fargo ,ND
Q:on APril 4 or 5th, there was a request for a Vegetable Cheesecake. I have one, you can sub cheese types you like within it. IF interested, it's a great appetizer and presents beautifully. It is served warm or room temp. SOUTHWESTERN CHEESECAKE 16 oz cream cheese softened 1 Cup Sour Cream 2 eggs 2 cups shredded PepperJack or Mozzellera or Colby Jack will work too. 1 7 oz can of mild green chiles Chopped tomatoes, use Roma,less liquid..ABout two to three. Chopped fresh Cilantro tables. and same green onions,chopped one avocado. ... 1/2 cup chopped black olives,well drained. ----Preheat oven to 325. Combine cream cheese, commerical sour cream,eggs in a mixing bowl and beat until smooth. Fold in Cheese and green chiles. ----Spoon the cream cheese mixture into a 9 in. sprinform pan. Bake for 35 min. Cook in the pan on a wire rack.Store covered in fridge. Remove the sides of the pan one hour before serving and arrange tomatoes,cilantro ,green onions,avocado and olives over the top of the cheese-cake. -----Serve with assorted party crackers at room temp. Hope this helps that lady (Elaine Stewart from Huntsville,NC). She can sub the veggies instead of the Southwestern theme above. I have done that with celery, mushrooms, etc...torvmark Fargo ND
A: Thanks, Lynn. I appreciate that you took the time to share this!
Submitted by Beverly Nelson from Hickory, NC
Q:I would like to puchase a new wok and went on Amazon as Grace Young suggested in her newspaper article 4/18/12. Do you know how I can find out which model she recommends? I have a new gas stove and they recommend using a flat bottomed wok.
A: Beverly, I checked with Grace herself on this one. Her answer: "I recommend the 14-inch flat-bottomed carbon-steel wok with the long wood handle and the small wood helper handle. It is the best wok for a gas stove." While she prefers not to endorse a particular retailer, she says the kind she describes usually costs about $25.
Submitted by Beverly Nelson from Hickory, NC
Q:I would like to puchase a new wok and went on Amazon as Grace Young suggested in her newspaper article 4/18/12. Do you know how I can find out which model she recommends? I have a new gas stove and they recommend using a flat bottomed wok.
A: Beverly, I checked with Grace herself on this one. Her answer: "I recommend the 14-inch flat-bottomed carbon-steel wok with the long wood handle and the small wood helper handle. It is the best wok for a gas stove." While she prefers not to endorse a particular retailer, she says the kind she describes usually costs about $25.
Submitted by Hattie McKinney from Charlotte, N. C.
Q:Ms. Purvis Do you know where I might find zip-lock bags for microwave cooking. I saw on a cooking show where lots of ingriedients were mixed with beaten eggs and microwaved in zip-lock bags that were designed for microwave cooking and came out beautiful as omelet style I'd like to try this but hesitant to try with regular zip-loc bags
A: Ah, the plastic bag omelet. The recipe is very popular on the Internet, usually made either in a microwave or by dropping the bag in boiling water. While some people raise concerns about plastic contamination, there's no proof the bag gets hot enough to cause a chemical transfer, and food-grade plastic bags don't contain BPA. The bigger issue is making sure you get a bag that has a good seal. Zip-Loc used to make a product called Zip-And-Steam bags, but I'm not sure they're still on the market. But a resealable freezer bag, which is a little heavier than a sandwich bag, should work fine.
Submitted by Sandra Siebenhaar from Mooresville, NC
Q:Kathleen, I have tried twice on AOL to enter my BBQ sauce recipe and once on Internet Explorer and it won't accept my entry, it says I have to submit a photo but the webpage says optional for the photo. I am registered. Help!!! Thank you.
A: Sandra, send it to me, at kpurvis@charlotteobserver.com, and I'll make sure it's entered.
Submitted by Elizabeth from Mckinney texas
Q:Can i substitute confectioners sugar for granulated sugar in a plain white cake recipe?
A: Sorry, Elizabeth. That won't work. The textures are very different.
Submitted by Daniel from Grover, NC
Q:I was going through some food columns of the Observer from the last two years and I could honestly swear that there was an article about "Kugel" or "Noodle Pudding" that was prepared for one of the Jewish temples in the Charlotte area. I haven't been able to find my own copy and a search on the Observer is not turning up any results.
A: I remember that article well, Daniel. I wrote it. It was called The Kugel Chronicles, and it included Mary Reel, an African-American woman who cooks for Temple Israel. It ran in April 2008. If you'll contact me at kpurvis@charlotteobserver.com, I can email you a copy of it.
Submitted by Elaine H Stewart from Huntersville, NC
Q:In 1979 or 1980, you published a recipe in the food section for Vegetable Cheesecake. It contained eggplant, onions, tomatoes, etc. and had a lot of mottzarello cheese in it. I've misplaced the recipe. Could you please provide it to me? Thanks so much.
A: Unfortunately, I can't help with that one, Elaine. The Observer went to a searchable electronic archive in 1985. Recipes that ran before that are mostly lost to us. The papers are available on microfilm, but it would be difficult to roll through five or six years' worth to find one recipe. I checked the electronic archives to see if the recipe had been reprinted, but didn't turn it up. Sorry.
Submitted by Alma from Middletown, OH
Q:Do vinegars need to be refrigerated after opening?
A: No, they're so high in acidity that they should be fine. That's why we use them as preservatives in pickling.
