Food
Most Recently Answered Questions
Questions 16 - 35 of 1613 (Page 2 of 81)Submitted by sidney finger from huntersville, nc
Q:The recipe for egg noodles in today's paper recommends drying them a day or two. Is it safe to leave uncooked egg recipes unrefrigerated?
A: Sidney, I'm going to take refuge in the answer that Karen's family has eaten them for years and everybody seems OK. Italian pastas have been dried at room temperature for a few thousand years, too. I'd guess that since the noodle mixture is pretty dry by the time you roll it out and it isn't all that warm, there's not much there to let bacteria grow.
Submitted by judy from Fort Mill, SC
Q:Greetings Ever Ready Lady, ( ever ready with an answer or solution). Are you or any of your other Readers familiar with POKE SALAT greens? We have looked on all the store shelves for the canned ones but with no luck, they are a wild growing green and best when freshly picked, we would appreciate any advice as to where they could be purchased. Thanks & Much Appreciation to you.
A: The only way I've ever had poke salat was picked fresh in spring during the short season. I've seen frozen fiddleheads, but never frozen or canned poke salat.
Submitted by Karen from Almont, MI
Q:What chemical in cooked eggplant causes the top sides of my tongue to feel raw? and a way to counteract it?
A: Believe it or not, there are reports of eggplant allergies, particularly in countries like Indian where people eat large amounts of it. Eggplant is in the nightshade family, along with tomatoes and potatoes. You can have a sensitivity to it even if you don't have a full-blown allergy. Generally, the reaction is worse in raw eggplant, so make sure you salt the eggplant and drain it thoroughly before cooking, and make sure that you cook it completely.
Submitted by Chuck from New London NC
Q:I remember as a kid goin' to family reunions and havin'persimmon pudding. I've now found recipes that sound about right, so my question is, can persimmons be frozen raw for future use? Thanks
A: Yes, you can freeze persimmon pulp, Chuck. The persimmon needs to be very ripe, but you can push it through a sieve to get rid of the seeds and then freeze the pulp. Native persimmons are getting harder to find, but I still hear from people who grew up on them and have a tree in their yards.
Submitted by Ginger Kirk from Brevard, NC
Q:I am looking for "white flora", an ingredient found in a "Gypsy Cream" recipe I obtained recently while visiting Scotland. My host indicated "flora" is found in the dairy case, and is not butter, margarine or any other spread-like substitute; nor is it Crisco, however it had the appearance and consistency of Crisco found in the tubs. Any suggestion would be most appreciated. Thank you - Ginger Kirk (Brevard,NC//vlkirk51@gmail.com)
A: Flora is a brand name for a butter substitute used in Britain. Flora White is the company's substitute for lard, so I gather that it is similar to shortening. Searching "Flora White substitute" on Google turns up descriptions of it as a vegetable-based fat. In England, shortening is called white vegetable fat, and the most common brand names are Flora and Trex. Looking around at other recipes, I gather that Gypsy Creams are a type of filled sandwich cookie, so it starts to make sense. In America, the filling in cookies like Oreos usually is shortening beaten with powdered sugar.
Submitted by doug dodson from graham nc
Q:i need your recipe for the biscuits made with flour and sour cream. i missed in our newspaper
A: You can find it in our recipe database, Doug. Just go to www.charlotteobserver.com/food, click on the recipe search and follow it to Observer recipes.
Submitted by Mary Kate Clemons from Nashville, TN
Q:Can I substitute healthy whole wheat couscous for pasta in my grandmothers famous vegetable soup recipe?
A: It would no longer be your grandmother's famous vegetable soup with pasta, it would be Mary Kate's famous vegetable soup with couscous. But if you want to do that, I won't stop you. Remember, though, that couscous absorbs liquid. You would probably need to reconstitute it separately and then add it to the soup. It also won't float in the soup the way pasta does, it may be heavier and tend to form a "sea bed" at the bottom of the bowl, but that might not be bad. Of course, you could just try substituting a whole wheat pasta for the original type of pasta and see if you like it.
Submitted by Trish from Charlotte
Q:Why are the two seasonings on every table salt and pepper? I understand salt, since it is somewhat universal in it's ability to enhance flavor. But why pepper?
A: Interesting question, Trish. I never thought about it. Maybe so we have something to put in the "other" salt shaker? OK, I'm kidding. But when we look into culinary history, one point that shows up is upward mobility. Things that start with nobility trickle down through society -- everyone wants to do what the social class directly above them does. Spices started out as precious and expensive. So maybe it was a sign of wealth to put pepper on your table. Anyone else have a theory about salt-n-peppa?
Submitted by Alex from Westminster, California
Q:I made a bbq sauce and it tastes like baked beans!!! I need to fix it by three any suggestions???
A: Sorry, Alex, I was off enjoying the holiday, too. Next time, though, you might try adding a little acidity to see if that helped the flavors come together. A shot of apple cider vinegar, for instance, might have brightened it up a little.
Submitted by Robert Poteat from Charlotte,N.C.
Q:On Dec.30,1998 you wrote a column containing 10 great recipes from that year. I still have it and have had great success with all the recipes(Pesto Torta is pure heaven). How about a new top 10 or 20 we have to try? P.S. Wednesday morning I get out of bed early because of your columns. Thanks.
A: Thanks, Robert. That's good to hear. I did that several years in a row, than stopped because I didn't want to bore the poor readers. But it would be worth restarting. I'll pass on your request to my editors. In the meantime, what recipe would you want on the list this year?
Submitted by diane falcone from alexandria, louisiana
Q:Should I use the entire leek? (the tougher dark green portion of the stalk?)
A: It depends on the recipe. Usually, you just use the bulb and the lighter green area of the stalk. The dark green portion can be very fibrous. However, if you're making something like a stock, where you strain it and discard the flavoring ingredients, tossing in more of the dark green area wouldn't hurt anything. Whichever way, make sure you wash any part of the leek very thoroughly. Grit and dirt love to hide in between the layers of leek. I usually cut them in half lengthwise, then "fan" them open under running water, kind of like flipping through a deck of cards.
Submitted by Gretchen Brown from Eldora, IA
Q:I would like to know what kind of peach desserts that can be frozen. I have already made some pies and wondered if there were other peach recipes I could freeze. Thanks.
A: Well, you can freeze the peaches themselves very easily. I use the dry-pack method -- peel and slice the peaches, spread them on a metal sheet pan, stick them in the freezer until they're hard, then bag them in a freezer bag. Then you can use them for other things, such as smoothies. Or you can make a dandy "instant" frozen yogurt. I do this with strawberries, but it would work with frozen peaches, too: Put 16 ounces frozen peaches (about 2 cups) and about 1/2 cup sugar in a food processor and pulse until it's finely chopped. Combine 1/2 cup nonfat plain yogurt or buttermilk and about 1 tablespoon of lemon. With the motor running, pour it in the feedtube until it's smooth and creamy, stopping to stir it down a couple of times if you need to. Serve it right away, or put it in the freezer about 30 minutes to firm up.
Submitted by Sandy from Concord, NC
Q:Can I safely prepare and refrigerate chicken with an egg wash several hours before baking? On the same line, can stuffed pasta shells that have egg in them be prepared several hours before baking? Thanks so much.
A: With the chicken, I wouldn't take that chance. If there is bacteria present, it will be on the surface and interior cavity of the chicken. The egg wash will spread it around -- not a problem if it's going straight into the oven, but it could be a problem in the refrigerator, where temperatures can be more variable. On the stuffed pasta, you could probably do it safely if the filling is cold to begin with. If it's a warm mixture with raw egg stirred in, such as a cooked spinach mixture, there's always the chance it wouldn't cool down quickly. But if you make sure the shells are spread out on a shallow pan, they'd probably be fine, too.
Submitted by Linda Sarazen from Huntersville NC
Q:Dear Kathleen: Re slow cookers, if the recipe says to cook on Low for 5 hours, does this include the first 15-20 minutes it takes the cooker to "gear up" after you put the top on (i.e, the time it takes for the moisture cycle to form)?
A: Yes, that would include the time it is heating up. When you're cooking something for 5 hours, 15 or 20 minutes is pretty negligible. Just don't take the lid off if you can help it, because it will lose a lot of heat.
Submitted by Phyl Jones from Black Creek, B.C. Canada
Q:Could you recommend a really good extra virgin olive oil? It is about the only oil I use so would like to make sure it's good for everything. Thankyou
A: There are so many makers of olive oil and retail markets vary so widely that it would be difficult to recommend one that is available for you in British Columbia, Phyl. Right now, I'm using Sclafani, which comes in a distinctive pinch-shaped bottle and is really, really nice. But here's how I found it, and it may be a better recommendation for you: Find a good Italian market in your area and ask the owner which olive oil he uses. Here where I live, in Charlotte, N.C., I went to Tony Stafford, the owner of Ferrucci's Old Tyme, and he recommended Sclafani. He also really likes Puglia brand from Sicily. It only comes in gallon containers, but Tony says "it's so pure, you can drink the stuff."
Submitted by William Kopke, MEd., from Boone, North Carolina
Q:Dear Ms. Purvis, I just read your response as to using raw eggs in a recipe. May I ask why you didn’t suggest the use of Pasteurized Eggs in those recipes that require raw eggs? In this day and age, even a risk of 2:10 million servings is not acceptable – especially if you are one of the two. Please advise. William Kopke, MEd, OTR/L Masters Degree Public Health Education and Occupational Therapist
A: Pasteurized eggs aren't available in all stores, and they are a more expensive. Also, since they are slightly heated in processing, they don't always work exactly the same as untreated eggs in all recipes, particularly in emulsions. Finally, while the shell may be bacteria-free, once the egg is cracked, it is as likely to become contaminated as any other raw food and should still be handled according to basic food-safety standards. The question of risk acceptability is a personal one, William. We all expose ourselves to risk every day. I've been taken to task by readers many times for the opposite point of view, for even suggesting that risk should be avoided. All I can do is point out when there is a risk. As an adult, it's up to you to decide what to do with that information.
Submitted by michael frosah from burlington WA
Q:I have growing what looks like a zuchini but tastes like a cucumber. it grown like a zuchini but it has a fine hair on the surface. the first couple I picked were big and fat at the nonstem end and croocked and narrow at the stem end. some of the younger ones are evenly rounded. they are growing to about 16 inches long.
A: Congratulations, Michael. Unfortunately, I don't have any idea what you're growing. Of anyone else recognizes it, post the answer as a question and I'll share it.
Submitted by DJ from Mt. holly, NC
Q:Kathleen, you have been so helpful in the past, so I hope you can help with this as well: I am looking for 2 things: One, is where to buy escarole (fresh); two, where to buy tomaote paste in a tube (instead of a can). I am forever seeing chefs/cooks on tv use the tube of TP and opening a whole can just for a smidge is so wasteful. I have checked for both at food lion, Harris Teeter, BI-lo and Walmart.
A: I love tomato paste in a tube, DJ, and I haven't had trouble finding it. Instead of looking with the tomato products, see if your supermarket has an Italian section (a lot of them do know, usually around the pasta). Make sure you check on the top shelf. A lot of the weirder items end up on the higher or lower shelves. The tube usually comes in a box, like toothpaste, so make sure you're looking for that. Otherwise, check an Italian store such as Ferrucci's in Cornelius, which isn't far from you in Mount Holly. On the escarole, I haven't seen it fresh very often, but it could be seasonal. Many of the greens come into season around here in the fall, when it gets a little cooler.
Submitted by Paige from Charlotte, NC
Q:Kathleen, Can you freeze fresh horseradish root? If so, do you just pop in the freezer or should you grate it first? Thank you.
A: Yes, you can freeze it, although it may lose a little pungency. It's best to grate it first, and then freeze it in dabs so you don't have to thaw the whole thing. Plastic ice cube trays would work great for that.
Submitted by Fan Smith from Hickory North Carolina
Q:Kathleen, lost a recipe from this past winter maybe even fall. Soup recipe with black beans and sweet potato cut up..simple, very light but awfully tasty! Can you help me locate it? Have spent two hours going through files and books..no luck and really want to duplicate it. don't think it was a desperation dinner but seems to me it was in a Sunday edition and during the week. Many thanks, Fan
A: Fan, I sent that recipe to someone recently. Perhaps it wasn't you. But yes, I can get a copy of it. E-mail me directly at kpurvis@charlotteobserver.com and I'll send a copy. (This format doesn't give me your contact information, just your name and town, and the answer blocks are too short to allow posting recipes.)
