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November 2005

More on Unsalted Butter

Someone on the food channel stated that all baked goods that call for butter should use unsalted butter rather than regular. If this is the case, why don't the recipes state that in their directions? When I see a recipe call for butter, I have never seen it state a preference for unsalted butter. Should unsalted be used instead, and... 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


Preserved Lemons

What do you know about preserving lemons? Your favorite way to preserve them? Interesting ways to use them? -- Dani I, myself, have never made preserved lemons, but here is what I have been able to find out. According to The New Food Lover's Companion , the lemons are "preserved in a salt-lemon juice mixture (sometimes with spices such as... 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


Cookie Dough Spreads Too Much

Q: I have a wonderful spice cookie recipe that I would love to modify to allow me to make gingerbread shaped cookies instead of round, drop cookies. The dough spreads too much during rising to keep the shape. It also is very hard to work with. Is there a simple way to modify the recipe while keeping the same taste?... 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


One Potato, Two Potato

Which Potato to use for which purpose? On Friday my wife and I went to a new bistro in town to check it out. Generally, the meal was good, but there was one notable disappointment. For the starch with my main course, I ordered Potatoes Dauphinoise, a dish similar to scalloped potatoes topped with melted cheese. In this case, 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


When Good Packaging Goes Bad

Tonight we had a nice pork tenderloin for supper, served with a popular brand of unsweetened applesauce. After the plastic bottle in which the applesauce was sold was cleaned out using a soup spoon, I noted that a fair amount was still left behind, hiding in the irregular contours of the container. It's one of those ones with ridges behind... 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