So. Have you ever wondered how convenient so-called convenience foods actually are? On my most recent trip to the grocery store, I noticed a package of prepared chicken for sale that had been spatchcocked and covered with spices. A spatchcocked bird is made by removing the backbone, or breastbone sometimes, and then spreading open and pressing flat. Because it lies... 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


Maybe not to everyone's liking, but if you are a fan of cooked marrow bones, they are easy to make at home. The rick, unctuous taste of warmed marrow spread on toast is both unique and delicious. Start at your butcher by getting 3 or 4 pieces of marrow bone 1½-2" (3.5-5 cm) thick, cut crosswise as in the picture... 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


According to the World Health Organization (WHO), over 2 billion people worldwide suffer from anemia, many caused by iron deficiency. In so-called developing countries, half of pregnant women and 40% of preschool children are estimated to be anemic. The WHO recommends dietary diversification including iron-rich foods and enhancement of iron absorption, food fortification and iron supplementation. Unfortunately, many of those... 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 is a 'Mimosa'? -Daniel In the culinary world, 'mimosa' can mean one of three things: A drink, typically served at breakfast or brunch, made from equal parts of champagne and orange juice; A preparation, similar to a deviled egg, where a hard boiled egg is cut in half lengthwise, the yolk is mashed and combined with mayonnaise and other... 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


I have a recipe for vol-au-vent pastry that says to dock the shell before blind baking it. I know what blind baking is, but what is 'docking'? -Jerry To dock something means to poke it with holes. This is done with flat breads, crackers and pastries when you don't want them to expand too much during baking. It works by... 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


Is it okay to use extra virgin olive oil to season a pan? - Mary I wouldn't recommend using extra virgin olive oil, simply because you are paying a premium for the extra virgin part. That said, pretty much any cooking oil can be used to season frying pans. I use regular olive oil to season my cast iron pans,... 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 do you convert solid coconut oil weight to fluid ounces? -Marleen In order to know how many fluid ounces there are for a given weight of coconut oil, or any other ingredient, the first thing you need is a conversion factor. It turns out that the USDA has a very helpful tool, called their Nutrient Database (http://ndb.nal.usda.gov/index.html). To use... 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


Why isn't it safe to cook kidney beans in a slow cooker? -Elanor Kidney beans contain a toxin called Phytohaemagglutinin, also known as Kidney Bean Lectin, that, if the beans are not cooked properly, can cause extreme nausea, cramps, vomiting and diarrhea. The symptoms typically start within 1 to 3 hours of ingestion and can last for up to 4... 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


There used to be a restaurant in Saskatoon called Cousin Nik's that specialized in Greek fare. One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional. What surprised me most was the inclusion of oyster... 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


One presentation trick I really like is food served with a soft cooked egg so that when the yolk is pierced it becomes part of the sauce for whatever is underneath. 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