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December 2004
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February 2005

January 2005

Dave Recommends "Eat, Drink, and Be Healthy"

Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating by Walter C. Willett Eat, Drink and Be Healthy is not a diet book. Rather, it is a book that cuts across diets and food trends. Using detailed dietary information collected from numerous sources over decades of research, Dr. Walter Willett is able to tell you about... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Substituting Vanilla Extract for Vanilla Beans

Q: What is the substitution of vanilla extract for beans? There isn't an easy answer to this question. According to Nielsen-Massey Vanillas, Inc., the substitution of whole vanilla beans for vanilla extract is one bean equals approximately one tablespoon of extract. However, The Vanilla.COMpany says ½ vanilla bean is the equivalent of 1 teaspoon of vanilla extract, so the "experts"... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Refrigerating Avocados

Q: Is it all right to store avocados in the fridge? Avocados don't ripen on the tree. After they are picked, they ripen best at temperatures between 60°F and 75°F (15°C and 24°F). If you keep an unripened avocado in the fridge, it can go straight to spoiled without ever completely ripening. This is because the ripening process is slowed... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Cooking Shelled Shrimp in a Casserole

Q: I am planning a shrimp dish which is basically a casserole of black tiger shrimp layered with thin slices of 2 lemons and 1 onion. Over this is poured a butter and herb mixture and then the casserole is cooked in the oven at 400 degrees for 20 minutes. Some cookbooks say that raw shrimp should be cooked in... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Marinading and Tenderizing Meat

Q: We got an entire deer given to us, so my husband took the meat off the bones and I cut it up into tiny bite-size pieces and froze it to use in stews, etc. However (I think because of the low fat content) I find it's always somewhat tough. What marinade or cooking method should I use to tenderize... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Substituting Whole Wheat for White Flour

Q: I like baking muffins and cookies and prefer to use whole grains. I'd like to understand when I can make substitutions for white flour. Also, I have a muffin recipe that calls for 1/2 cup each all-purpose flour and whole wheat flour, and 1/4 cup wheat germ. What's the point in that? Why not just 1 ¼ cup of... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Adding Flax to Your Diet

Q: I was reading that flax is really nutritious and was wondering if there are any recipes or uses for flax other than in bread? -- Lindsay E. According to Walter Willett, M.D., in his book Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, flax seed is high in fiber and rich in n-3 (omega-3)... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


A Trio of Bread Books

If you are passionate about baking bread at home, if you aspire to bake the perfect baguette or artisan loaf, then you want to read these three books: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart OK, I admit that the first thing that caught my interest about this book was the front cover, the... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Caster Sugar

Q: Could you tell me what castor sugar is? I have no idea what or where it is. Caster (or castor) sugar is the British equivalent of what is called Superfine or Berry sugar in the U.S. and Canada. It has a smaller grain than regular sugar and is usually called for in recipes where the sugar needs to dissolve... Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Baking Soda vs. Baking Powder

Baking soda and baking powder are both chemical leaveners used to make baked goods such as cakes and muffins. Baking soda has some other culinary uses, not discussed here. In recipes calling for baking powder, baking soda can be used, along with some cornstarch and cream of tartar. Baking powder cannot, however, be used to replace baking soda. Read more




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward