Previous month:
October 2006
Next month:
December 2006

November 2006

Sometimes, It's the Waiter

Have you considered giving easy and convenient Amazon Gift Certificates for the Holidays this year? Memorable Meals III Sometimes, it is the waiter that makes a meal memorable. My wife and I recently took her parents out to Carver's Steakhouse in Saskatoon to celebrate their 55th wedding anniversary. What can I say? It's a steakhouse. You can count on getting... 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


Open Freezing

This summer we had a large crop of raspberries which I froze to use later. They are now one solid block of ice. Is there any way I can freeze them so that I can measure out the amount I need rather than having to chip chunks out of a block? --Joan You can freeze berries, beans, and other fruits... 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


Roast Turkey Temperature

When roasting a turkey, what temperature should it be cooked to and what is the best way to measure the temperature. --Brenda Ideally, the meat on the breast of a turkey should be roasted to 165°F (74°C) to be at its most tender. However the leg and thigh need to be cooked slightly higher, to between 175°F (80°C) and 180°F... 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 New Look for KitchenSavvy

Welcome to the new look for KitchenSavvy The new artwork and Chef logo are the handiwork of Brian Kachur, at BVKCreations. Visit his site and see some of the other work he has done. Brian also did all of the illustrations for my wife's new book Press Pause ... Press On: Bringing Balance & Perspective To Work & Life" (NOTE:... 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


Where to Store Bread

My wife and I are having a debate over where to keep the bread. I prefer to keep it at room temperature, but she says that bread should be stored in the refrigerator. Which is better? --Art Bread kept in the fridge goes stale about four times as fast as it does at room temperature. Why? Staling can occur either... 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