Answer to:
How do I send fruit through the mail? Check with your local agricultural extension office or grange. Depending on where you live and what you are trying to ship, there may be some very specific laws on what you are allowed to send. These laws exist to prevent spread of plant blight and insect infestation, so please heed them! If your fruit is legal to ship, these organizations will also have recommendations on packing that they...

Answer to:
Do you make frappacino's at home? Do you use leftover cold coffee? Any favorite recipes you'd like to share? I sometimes use coffee in beef marinades. I haven't tried it with ham, though since coca-cola marinades are popular there, I don't see why it might not work.

| 1 person likes this

Answer to:
Does anybody else have a cat that grunts as a form of vocalization (usually interchangeable with purring)? My kitty seems to do this when he's really happy. My cat makes a sound that could be considered a grunt. I always thought of it more as a guttural 'mrrrp' though. It's a deep sound. He makes it when he's happy, or when he's investigating things -- like trying to poke his head under a blanket.

| 1 person likes this

Answer to:
Do you know how to make a good easy mac dish? I guess my questions for you are, What do you mean by a mac dish? (Just elbow mac?) and, how easy do you want it to be? For a super-simple dish, you could make up a "blue box" of mac & cheese. While that's going, in another pan saute some chopped onion, bell pepper, and ground turkey (or meat of choice) with spices you like. Drain off all excess fat, and then mix it in...

| 1 person likes this

Answer to:
Who are some famous FEMALE chefs? I'd like to know them. :) :-/ Lidia Bastianich, Cat Cora, Sara Moulton, Giada de Laurentiis.

| 4 people like this

Answer to:
I asked my co-worker to bring me back some "dark chocolate" from the 7/11. He brought me a Hershey Imported Dark Chocolate bar that was organic. Now all other dark chocolate tastes too sweet to me. Who has ruined you to the cheap stuff lately? I tend to do that to myself with annoying frequency. I started buying organic milk, and now I can taste the difference if I try the "regular" stuff. I also started making my own bread, and again, the store bought stuff now tastes odd. The list goes on and on! But I think I am eating better as a result.

Answer to:
I’m thinking about going to culinary school. In my are I have Johnson & Whales, Ft. Lauderdale Art Institute, And Le Cordon Bleu (ham & cheese sandwich). Who has the better reputation? If I’m willing to travel were should I go that’s better? I can't speak to Ft. Lauderdale as I haven't heard much about it. Johnson & Wales and Le Cordon Bleu both have excellent reputations. As a school, Le Cordon Bleu is much older than J&W, and because of that its name does carry some weight. They teach (if not embody) French cuisine, and you might want to consider whether that is for you. Hope this helps, and good luck!

| 1 person likes this

Answer to:
Anyone have any good "different" recipes for pork chops? Really like either rish food or spicy food, and I am at a loss. Here is one which I modified from a Bisquick recipe. It's good comfort food; I hope you like it. http://www.everything2.com/index.pl?node_id=1734356

| 1 person likes this

Answer to:
A recipe says to use 3 ounces of bacon, how much is that? Do I need some sort of scale or something? Don't laugh, I'm only 14 and I want to try this. Three ounces of bacon is a little less than 1/4 of a pound, or 1/4 of a typical one-pound package. If you don't have a whole package to refer to, or a scale, I'd say an amount you could ball up comfortably in your fist would be about right - like gripping a tennis ball or a little smaller than that. Use your judgment, though; you may be "only" 14 but you're the chef!...

| 1 person likes this

Answer to:
Why is a pork butt roast called a butt roast when it comes from the shoulder area? My understanding (which is probably imperfect in its detail) is that that the term dates from the era of the American Revolution. Pork shoulders were packed in barrels as food for the sailors. At the time, barrels of many sorts were referred to as "butts". The term stuck, and pork shoulder became known as pork butt, despite its having nothing to do with the posterior of the pig. ...

| 2 people like this

Answer to:
What's a home-made recipe for those crisp and flakey "butterfly cookies" - i'm in L<3VE with them and need to learn to bake at home. they're sold packaged and otherwise at bakeries. please - i need this! thanks! Do you mean Palmiers? Here is one recipe. I haven't tried it. Good luck! http://www.recipezaar.com/66655

Answer to:
How do you like your pizza? No toppings, one topping or the works? I like many combinations: tomato & mozzerella based: - traditional pepperoni & mushroom (only I like my mushrooms fried first) - Canadian bacon and pineapple - bacon, onion & black olive pesto & goat cheese based: - prosciutto and grilled onion olive oil based: - goat cheese, sun-dried tomatoes, and grilled onion (and I'll put prosciutto on this also) Plus...

Answer to:
Put your foot to your forearm. Is it the same length? Most peoples are, but my foot is about 2 and a half inches shorter. My foot is about 2+" shorter.

| 1 person likes this

Answer to:
How do you freeze luch meat individually? Cut squares of wax paper to a size a bit bigger than your lunch meat. Place lunch meat in serving-size heaps on a cookie sheet, sides not touching. Freeze until solid. Place frozen meat between squares of wax paper so the pieces of meat do not touch. Stack up. Place stacked meats into a large ziptop bag. Use as needed and promptly refreeze the rest. Try to squeeze air out of the bag...

| 1 person likes this

Answer to:
Are Beets good for gout? I was told they were. No, according to this: http://en.wikipedia.org/wiki/Gout#Diet

Answer to:
Has anyone ever made a pot roast from a frozen roast? My friend says she does this and it makes an excellent roast. I have one and want to try and she isn't answering the phone. Was wondering how to do it. The main things when starting from a frozen roast are: 1) Allow extra time 2) If you didn't trim the roast before you froze it, it may be greasy once it's done. That's not a disaster, you just need to plan to drain the fat from the roast and gravy before serving. It works best in a crockpot. Low, slow heat, covered well so that moisture doesn't escape. Veggies, a small...

| 1 person likes this

Answer to:
What do you like to add to your oatmeal? Takes me straight back to childhood! During cooking: - dab of butter - pinch of salt - raisins (regular or golden) After cooking: - sugar: brown, Brownulated, or raw. Never refined white! Growing up it was the brownulated. - non-fat milk

| 2 people like this

Answer to:
Why do scrambled eggs smell so horrible? Possibilities: - eggs were bad or old; this can smell like sulfur - overcooked - something about the pan or oil itself (as LynfromNM suggested). Eggs and olive oil don't get along so well; they do better with a more neutral oil like canola. Do you have the same issue with the smell when you fry eggs? Any egg when cooked does have a distinctive odor about it.

Answer to:
Is it cheaper to make home made pizza or buy it frozen or call a pizza place w/coupons? As someone else said, it depends on how much good flavor you wish. You can buy a frozen pizza for $1.00, and it will probably provide some sustenance, but I shudder away from that sort of thing because I really don't want to eat the culinary version of cardboard. You can make a homemade dough quite easily for very little money. All it is, is flour, yeast, sugar, salt, and water. Beyond...

Answer to:
Where do you get your pizza from? (What is the place called?) I almost always make my own from scratch. Hubby tends to get grumpy when I don't. It's surprisingly easy to do, but a food processor and a pizza stone are highly useful. When I don't make my own, I buy something frozen... but it's just not the same.

Answer to:
Do you like it when your pizza looks billowy? I personally do not like a billowy appearance in my pizza. It indicates there are large air pockets in the crust, and that in turn tends to point to uneven rising and cooking of the dough. I always feel let down when I bite into what looks like a thick hunk of crust and all it is, is a thin shell with a huge air pocket inside.

| 1 person likes this

Answer to:
How long will Cream Cheese keep in refrigerator? Cream cheese usually lasts in the refrigerator for about a month *so long as it is unopened*, but always pay attention to the Use-By date stamped on the package, as grocery workers may miss an old package. Once opened it will probably last 7-10 days. When you use it, re-wrap it tightly and refrigerate promptly. Keep it from contacting air for too long, otherwise it will get hard and dry. A...

Answer to:
How do I create a recipe index system? The best recipe index system for you will be unique to your needs. Ask yourself how you use your recipes: Do you use certain recipes repeatedly on a regular schedule, adventure quite a bit, or somewhere in between? If you rotate recipes, you might want to keep a pool of your "regulars", divided by breakfast/lunch/dinner/sides/dessert/snack, plus separate categories for holiday...

| 1 person likes this

Answer to:
How do you make mashed potatoes w/o one of those mixer things?whats the best way to freeze strawberries? I am 14 and we're having thankgiving at our house and my mom has to work so I am in charge. I am so impressed that you are taking this task on! Congratulations to you, and best of luck. Mashed potatoes are better off NOT made with a mixer, as they have a tendency to turn into glue if you do. The first thing you need to do is get yourself some potatoes. Buy Russett potatoes (sometimes called Idaho, Burbank, or Maine potatoes, or big "baking" potatoes) or Yukon Golds. To...

| 1 person likes this

Answer to:
Are bay leaves poisonous? Bay leaves are not poisonous -- if they were, you would not be cooking with them! The reason why you must always pick them out of the dish you are cooking before serving it is that the leaves do not become tender with cooking. They are thin, rigid, and have very sharp edges. If you accidentally ate one, it might lodge in your throat and choke you. Always count the number of bay leaves you put...

| 2 people like this