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I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common...
Asked on 11/02/2021
3 answerThe objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that...
Asked on 11/02/2021
4 answerSo essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is like a...
Asked on 11/02/2021
2 answerI have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make...
Asked on 11/02/2021
2 answerIf I want to eat nuts like mung bean, ground nut, etc., then I should soak them in water for certain amount of time before eating. Is it recommended to...
Asked on 11/02/2021
1 answerI blended up some skinned ginger and squeezed the juice out of it via a meshed strainer with small holes (I only wanted the juice and I was collecting the...
Asked on 11/02/2021
2 answerIt’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then I...
Asked on 11/02/2021
3 answerI watch this video on PEI Mussels web site. Damp cloth doesn't cover bowl 100%, but still cover lot of it like 80%. Doesn't this 80%...
Asked on 11/02/2021
1 answerI had a quite large female snapper, it had large amount of fish roe, but nearby it was an interesting piece looking like pure piece of fat, quite hard and...
Asked on 11/02/2021
1 answerThe rennet tablets I have are for large quantities of milk, 50 litres, much larger batches than I would ever make at home. However, separating out a tenth of a...
Asked on 11/02/2021
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