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November 2011

To Salt or Not To Salt, That is the Question

A friend recently told me that every ingredient should be salted as it is added to a dish when cooking. Really!? --Lynn Cooking is full of a lot of myth and pretense, and perhaps even a little interference from special interests, and salt seems to be one of the big ones, nowadays (see Salt [of the Earth], and Fixing Over-Salted... 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


If you know my wife, Pat, or even if you don't, click on over to her artist's e-store here: http://pat-katz.artistwebsites.com/ to see some of her beautiful watercolor paintings. "Tucked in my backpack, on a post college trip to Europe over 35 years ago, were a pencil, six small tubes of watercolor, a paintbrush, and a sketchbook. Very little remains 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


How Long can Cooked Leftovers be Kept?

How long can meatball stew be left in fridge after cooking? A lot of factors can influence how long leftovers can be kept, but generally assuming that the food was handled, the rule of thumb is the food can be kept safely for 3 to 4 days. 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


Making Applesauce Without Browning

Apples brown because they contain an enzyme that causes the flesh to turn brown when it is exposed to air. If you want to prevent cut apples from turning brown, there are a number of things you can do. 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