Ask Me?

Have a cooking question?   Drop the Kitchen an e-mail here, or e-mail  I promise to respond.

Questions and answers will be posted anonymously. Check the Answers from the Kitchen page to read the responses!

13 thoughts on “Ask Me?

  1. Pingback: Project Food Blog, Part I. « The Upstart Kitchen

    • Neil Delaney says:

      On The Upstart Kitchen’s facebook page, the photo of the Cauliflower dish (“The Upstart Kitchen’s Photos – Good Eats” – Photo 24 of 76) – What is this dish! Look fantastic – and being a fan of cauliflower – I must know! Please!?

  2. Nikki says:

    Hi – this may be a silly question, but I got a tagine recently and I want to use it to prepare a Moroccan meal. I want to preserve lemons, but this dinner is set for 2 weeks away. Am I out of luck? Any chance I can preserve lemons now to use in a week or 2 weeks time?

    Also, if you have any input on Moroccan food generally, I’m happy to hear it!


  3. Starvin says:

    Its starting to get cold now, need a couple good weekend warming recipes. Love your chili, can you help with meatloaf and mashed potatoes.

  4. Matthew says:

    I have a frozen chicken carcass left over from roasting it. I would like to make chicken stock, as a useful stand by stock for stews etc. Can you help?

  5. Matthew says:

    As it is spring here in Adelaide, I am lucky enough to have some fresh beetroot in the garden that is just about right for harvesting. In the past I have roasted it, drizzled with olive oil and balsamic vinegar. I Do you have any bright ideas on other ways to use it?

  6. Matthew says:

    My French Sorrel plant is in danger of staging a garden cope d’etat. I am keen to make a sorrel soup but would like some help please?

  7. geekgirl says:

    Restaurant portions are usually too much for me in a single sitting, so I bring home a lot of leftovers. Is there a general good rule of thumb for how long restaurant leftovers are safe to eat, if they’re kept refrigerated? Does it depend on whether they have meat in them? Dairy?

  8. geekgirl says:

    And now for something entirely different, I have a good friend who’s skeptical about using microwaves, concerned about potential changes to the molecular structures of food that might impact them (and, in turn, our health). Fact? Fiction? Otherwise?

  9. Matthew says:

    It looks as though I am store for a large tomato crop. I usuallly end up with some green tomatoes at the end of the season as they do not have time to ripen before the cold weather, but do not know what to do with them. I have heard of an American dish called fried green tomatoes, or is this a myth?

  10. Matthew says:

    In about a month and half I will be able to make some crab apple jelly. I have a recipe for plain jelly (and deliscious it is too), but I was wondering about adding some spices to alter the flavour?

  11. Nikki says:

    This feels pedestrian after all the fancy jamon talk, but having grown up Jewish and not being exposed to ham, I’m at a loss when it comes to hams. I’m also thinking of cooking one this Christmas, since I have found a great local pork supplier ( which has taught me that I actually do like ham, much to my surprise. I just don’t like store-bought ham.

    In preparation for my order (discount if pre-ordered!), can you explain the difference between sweetheart, dry-cured, boneless old-fashioned hams and bone-in hams? The sweetheart ones are apparently smaller, but is there anything else? I’m assuming I want bone-in, to use the bone, but I thought I’d ask whether there’s anything I need to know or think about when buying a ham.

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