Ingredients

Some Like It Hot

A friend of mine just made a small batch of salsa and put in 5 habanero peppers. She wanted it to be smoking hot but to her dismay it came out mild. It did get a tiny bit hotter after a couple weeks but still is mild. Any idea why it didn't turn out hotter? I can think of a number of reasons why your friend's salsa ended up not being as hot as expected 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


Say Again!

If a diet calls for 9 ounces of protein daily, how many grams would that be? Nine ounces equals 255 grams, but if a diet calls for nine ounces of protein, the first thing I would recommend is checking out just exactly what the author meant by the word 'protein'. 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


Vegetarian Minestrone

My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami. To test... 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


Lighten Up! What Do You Mean by 'Lighten Up'?

In our local newspaper recently was an article titled Italian twist lightens up classic French onion soup1. The author is a well known and respected chef, author and TV personality. The lead in says, "In my quest to slim down this French classic, I turned to Italy. I swapped out Gruyere in favour of Parmigiano-Reggiano and moved the croutons 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


No Peeking!

I keep hearing that when you cook rice you shouldn't lift the lid to see how it is doing. Why not? - Sally The theory is that if you peek at the rice, either the pot will cool down, meaning that it will take longer to cook, or that you will lose moisture so the rice won't cook properly. So, how true are these theories? 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 Much is it Worth to You?

This is someplace where I might be accused of being a bit of a broken record. I find myself constantly amazed by the amount we are charged in the supermarket for labor we could just as well do at home. On previous occasions, I've written about $100 Onions, and Saving Money on Groceries. This time, it's the difference in cost... 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


"Extra Virginity" by Tom Mueller

You can imagine my distress at reading Extra Virginity by Tom Mueller. The premise is simple enough, and I don't think it is a spoiler to say that the book centers around fraud and corruption in the olive oil industry. Mueller give example after example of alleged fraud, starting with a shipload of oil that mystically transmogrifies from hazelnut oil to olive oil during a month-long passage from Turkey to Italy. 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 It Ain't Buttermilk, What Is It?

I've heard it said that what we buy as buttermilk on the supermarkets now isn't the same as what buttermilk used to be. Can you explain the difference to me? Back in the day, as my kids would say, buttermilk was the liquid that was left behind when butter was made. 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


Oh, Nuts! A Sticky Problem

Heating maple syrup with lime juice makes for sticky results. 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 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