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0
votes
1answer
34 views

Would sake go well with non-Japanese food? [closed]

On my current Japanese visit, I've had some fantastic night outs. I love sake - it is subtle and unlike wine has no acidity and tannins. While ordering food, are there any pairing restrictions I ...
0
votes
1answer
66 views

How to make a glorified homemade New York deli dinner [closed]

It has been requested that we host a Seinfeld-themed dinner. I was thinking soup Nazi, but one of our guests is allergic to seafood (no lobster bisque). I'd rather not spend all day in the kitchen. ...
0
votes
1answer
44 views

Local special ingredients on Cape Cod [closed]

I will be spending some time on Cape Cod and since I'm from a landlocked country, I wonder what local ingredients I could take advantage when cooking during my stay. I suppose seafood and fish are in ...
1
vote
3answers
311 views

Where can I find food-grade beeswax?

I am looking for food-grade beeswax to make Canele. On Amazon, all I can seem to find is "cosmetic grade" which is not necessarily meant for food usage.
2
votes
2answers
308 views

How can I reduce the heat output of this heating element?

I'd like to add a Brinkmann 1500 watt element to my Bradley smoker to bring my temps up in cold weather. I'd like to limit the amount of heat it puts out, is there a voltage regulator or resistor I ...
0
votes
2answers
47 views

Liquefying through long boiling [duplicate]

Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long enough? Usually this happens as cook's errors, but at times it's the desired effect ...
-3
votes
2answers
158 views

Why are the cola drinks so addictive? [closed]

As the title says, why are cola drinks so addictive? Are there addictive substances in it or is it just the taste?
2
votes
1answer
97 views

Cooking with Plastic [duplicate]

Possible Duplicate: How dangerous is it to bake food with plastic? I baked a cake with a piece of plastic in the oven. Is the cake safe to eat? Were the dangerous chemicals in melted ...
15
votes
1answer
1k views

When a recipe says, 'simmer uncovered', what's the issue?

Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
1
vote
2answers
917 views

What is the origin of spam musubi, a Hawaiian dish?

I love spam musubi...basically spam sushi. It is made with some rice(some people use sushi rice)' a 1/4" slice of spam, and some teriyaki sauce...it is wrapped with a sheet of nori. This is the basic ...
1
vote
5answers
159 views

What electronic tools are recommended for a cooking journal?

I am embarking on a project to cook every recipe in the "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" cookbook. I would like to maintain a cooking journal, something similar ...
3
votes
1answer
395 views

Has anyone ever tried birch sap as a tonic?

According to this blog posting, birch sap is very popular in Russia as a drink. Further, I read in wikipedia that it is popular enough to be bottled and sold commercially. Finally, (and most ...
4
votes
4answers
174 views

Ingredients: Danish local specials

I'm visiting Denmark and I'd like to bring home some local Danish ingredients so I can prepare a meal which is specific for Danish cuisine (can be scandinavian if Danish is too narrow). It doesn't ...