Have a cooking question? Drop the Kitchen an e-mail here, or e-mail upstartkitchen@earthlink.net. I promise to respond.
Questions and answers will be posted anonymously. Check the Answers from the Kitchen page to read the responses!
Have a cooking question? Drop the Kitchen an e-mail here, or e-mail upstartkitchen@earthlink.net. I promise to respond.
Questions and answers will be posted anonymously. Check the Answers from the Kitchen page to read the responses!
The Upstart Kitchen 
Pingback: Project Food Blog, Part I. « The Upstart Kitchen
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!?
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!
Thanks,
Nicole
Its starting to get cold now, need a couple good weekend warming recipes. Love your chili, can you help with meatloaf and mashed potatoes.
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?
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?
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?
Turkey brine — yes or no?
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?
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?
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?
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?
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 (http://www.broekporkacres.com/) 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.