I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this?
I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already had. (Related: Why isn't glass ideal ...
Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be something along the lines of: 10 to 20 ...
I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! [duplicate]
I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out ...
My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was excellent. It was very simple, only ...