Food
Most Recently Answered Questions
Questions 16 - 35 of 1621 (Page 2 of 82)Submitted by Patti Patterson from Keller, TX
Q:Have you ever published or seen a recipe for pimento cheese made by DiPrato's, in Columbia, SC. I have been trying to re-create it as they won't share the recipe.
A: I haven't seen a recipe from them, and I'm not surprised they won't share. Many restaurants won't. But if you can describe what it is that you like about that version, I might have another recipe that would work.
Submitted by Chuck from New London
Q:This is for Susan from Waxhaw, or anybody else lookin' for persimmmon pulp. I found two ads on craigslist for frozen pulp, both are local to me in Stanly County if that's not too far away. If she can't find the ads, have her contact me at my email addy and I'll give the contact info I have. Thanks and good luck.
A: That's a great tip, Chuck. Thanks for sharing.
Submitted by janet from lake worth, florida
Q:How long does bottled salad dressing, once it's opened, stay good in the refrigerator?
A: Most commercial bottled salad dressing will keep indefinitely in the refrigerator. A few types, mostly the blue cheese that is sold in the produce department, doesn't keep as long, but it will usually say on the bottle how long you can keep it after opening.
Submitted by Susan Sikes from Waxhaw, NC
Q:I clipped the recipe for persimmon pudding as my grandmother used to make it for family gatherings and it was very close to hers. However, where would one purchase persimmons, either whole or just the pulp?
A: You can find frozen persimmon pulp online if you google it. Otherwise, you occasionally find persimmons in farmers markets around here in the fall. Persimmons usually are a backyard crop around here and rarely show up in stores.
Submitted by tabitha from sebring florida
Q:I am goning to a cuban reataurant and i would like to know what is tendrels and yuca
A: Yuca is a starchy root vegetable, also known as cassava. In Cuban restaurants, it's usually cut in wedges and cooked until soft. I grew up going to Cuban restaurants (and friends' homes) in South Florida, but I don't know what tendrels would be. I haven't seen that listed on a menu.
Submitted by jan from Pittsford, NY
Q:How long can you keep shrimp macarroni salad in the refrigerator?
A: I wouldn't keep it longer than 3 days.
Submitted by Jo Ann from Chico, CA
Q:I want to prepare cornbread muffins ahead for a party. Can I freeze them without any loss of flavor? Thank you.
A: Sure, cornbread freezes fine.
Submitted by Katie from Charlotte, NC
Q:Kathleen - I would like to make my own seaweed salad, but have not been able to find fresh seaweed (only dried). Any ideas where this may be available? Thank you!
A: If you can't find it at a well-stocked Asian market, such as Overseas on South, I don't have any other ideas. If anyone else has a source, let me know.
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.
