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April 2012
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June 2012

May 2012

A Scalding Question

When a recipe calls for scalded milk, can you use skim milk or do you need to use whole milk? 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


Blow-by-Blow

In a comment on your post regarding how to peel a hard-boiled egg, it says,"Another way to peel eggs to put a small hole in one end of the hard boiled egg. Cup the egg in one hand and then blow into the hole, the shell should come right off. Only use this method for eggs you are going 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


Eating with Your Eyes First

It is frequently said that "People Eat with Their Eyes First". If you want a Master Class on the do's and don'ts of garnishing and presentation, you need go no further than Pinterest. 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


Old Tales Die Hard

I noticed in your recipe for Salade Niçoise,that you say to put all of the dressing ingredients into a mini-blender and whiz until smooth. I thought when making a vinaigrette or mayonnaise that you had to drizzle the oil in a drop or two at a time! When making a vinaigrette or mayonnaise by hand you need to drizzle 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