Food
Most Recently Answered Questions
Questions 1 - 15 of 1613 (Page 1 of 81)Submitted by ed dannenhoffer from wolfeboro nh
Q:What is the best substance to fry in?
A: Ed, we're now answering questions at my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by Barbara Kirkwood from Hemet, CA 92545
Q:Paula Deen receipe for Cheesy Broccoli Bake calls for (1/2 pound CHEESE PRODUCT, softened) plus a 1 cup grated cheddar. WHAT IS A CHEESE PRODUCT?
A: Barbara, we're answering questions now at obsbite@blogspot.com. But I'd guess cheese product is a euphimism for Velvetta.
Submitted by Natalie Irwin from Charlotte, NC
Q:Can you recommend a place in Charlotte where we can get Churros? I called Sole on East Blvd. and they do not make them. My son, who will be 8 in November, would like them for his birthday. Thank you for any help you can give me!
A: Natalie, I gave a try to answering your question on my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by Mike from tx
Q:why would a canned tomato puree with a high specific gravity usually be more expensive then one with a lower specific gravity
A: Mike, I gave a try to answering your question in my blog, I'll Bite, at obsbite.blogspot.com.
Submitted by brittney ray from seymour, indiana
Q:What countries are able to grow persimmon trees?
A: Hey folks, we're getting ready to shut down the Q&A and move it to my blog, I'll Bite. E-mail me your questions, at kpurvis@charlotteobserver.com, and I'll answer them in the blog, at obsbite.blogspot.com. Thanks!
Submitted by Sheryl Knight from Riverdale, UT
Q:I would like to know if you can freeze spinach?
A: Yes, you can blanch it and freeze it. You can buy frozen spinach so there isn't any reason you can't freeze it yourself. Like most frozen vegetables, it will be soft when you thaw it, but if you're using it in a cooked dish, it won't matter. The easiest way to do it is to dip it in boiling water for about 2 minutes, then remove with a slotted spoon and shock it in ice water to set the color. Drain it and squeeze out as much water as you can, then package it in an airtight freezer bag and freeze.
Submitted by Timothy king from Sarasota, florida
Q:Good morning! I purchased a ghiradelli double chocolate candy and dessert box ( it's just 5lbs of milk chocolate ). I prepared it correctly in A metal mixing bowl over low to med heat. Everything turned out perfect . After cutting up the fresh fruit , graham crackers , marshmellows , pretzels , etc . I decided to pour some grand marnier in the chocolate. The mixture then clumped up and began to look like warm, cheap frosting . What and why did the alcohol do this to the melted chocolate? Disappointed and hungry, TK.
A: Ah, you have encountered a problem called "seizing." A small amount of liquid introduced into melted chocolate will cause the chocolate to clump up just the way you describe. Ironically, a smaller amount of liquid causes the problem but a larger amount does not. For instance, people often get seizing when they melt chocolate in a double-boiler arrangement that doesn't have a tight seal, allowing a little water vapor to get into the melted chocolate. A larger amount of liquid can overcome the seizing effect, which is why you can make ganache by stirring cream into chocolate. Sometimes you can bring back seized chocolate by melting in a little fat, such as vegetable oil, clarified butter or shortening. Try about 1 tablespoon of fat to 6 ounces of chocolate and stir it in slowly over lowly heat. Remember that chocolate burns easily; overheating also can cause seizing.
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.
