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August 2008

Getting Cheeky

I see a lot dishes at fancy restaurants featuring beef cheeks. What are they, and how are they best prepared? --Alana Beef cheeks are exactly what they sound like. They are the muscles in the facial cheeks of cattle. They are a finely textured meat with some internal silverskin. Following the general rule that the more a muscle is used,... 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


Recipe Creep

Creep - To slip out of place; shift gradually (Answers.com) Recipe Creep - The process by which a recipe changes gradually over time until at least some variations bear little or no semblance to the original recipe Example 1 - Vichyssoise The cafeteria I go to most often for lunch served vichyssoise (pronounced VEE-shee-swahz) last week. Their 'version' was cold... 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


What Makes Some Onions Sweet

Why are some onions such as Walla Wallas or Vadalias sweeter than others? --Syl Onions such as Walla Wallas, Vadalias, Mauis and others are sweet because they have lower quantities of the sulfur compounds that cause the "bite" associated with more pungent onions. There is some discussion as to whether this is because the particular variety is less capable 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