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Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is this a...
Asked on 12/24/2020
4 answerI found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat-bespodobn-5f93ccc1a81c50318e584c8c . The description asks for devsira, a...
Asked on 12/24/2020 by Martin Peters
2 answerI had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at...
Asked on 12/23/2020 by Hans Meiser
5 answerInstead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. ...
Asked on 12/23/2020
4 answerI've been wanting to make these for years after having some really good ones in Paris. Now I'm finding these are hard to duplicate! I find I'm not getting enough...
Asked on 12/23/2020
2 answerI have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or...
Asked on 12/23/2020 by Janelle
6 answerI can identify the green lettuce at the bottom, but not the physical matter under the red maraschino cherry. I happened upon this on Open Rice for...
Asked on 12/23/2020
1 answerI have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I...
Asked on 12/23/2020 by rbp
2 answerI'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food...
Asked on 12/23/2020
7 answerFor plant-based (soya, almond, cashew, etc.) unsweetened yogurt, how does the yogurt bacteria grow and develop without sugar?From online recipes for soya yogurt, one tablespoon of sugar...
Asked on 12/23/2020
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