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March 2005

Peeling Hard-Boiled Eggs

Q: When I go to peel hard-boiled eggs, I end up with very small, messy-looking eggs, with big chunks of the white stuck to the shells. How do I get round this? Older eggs are easier to peel than new ones. As eggs age, some of the carbon dioxide contained in the albumen escapes, reducing its acidity. Research shows that... 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


Dave Recommends "Food Lover's Companion"

The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms by Sharon Tyler Herbst Ever wonder what a Salmagundi is? Or a Salamander? Need to know what cheese is used in Saganaki? You can learn about these and literally thousands of other food terms in The New Food Lover's Companion. And companion it is. You... 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


Frying Pan Choice

Q: What kind of frying pan (non-stick, stainless, cast iron) should I use? I am not sure that there is a definitive answer to your questions, but here are a few hints: Look at the recipe. If it calls for making a pan gravy or sauce in the pan after meat or other ingredients are cooked, then you want to... 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


Flavor Layering

One of my wife's favorite appetizers when we have company is Pissaladiere, a caramelized onion tart from Provençe. She enjoys the combination of sweet, salty and savory tastes, and the soft and firm textures. To me, Pissaladiere is a perfect example of how flavors can be built, each upon the last, to give an exciting dish with variety and depth.... 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