WTF, gizzards? Why have you turned that color? (And, of course: can I eat you?) [more inside]
Of all the recipes that call for eggs, which are improved the most by using very fresh ones? [more inside]
Help me make an a really good veggie burger. [more inside]
I want to make potstickers (a.k.a. "fried dumplings"), those round, doughy, dense, well-stuffed meat dumplings you can buy at American Chinese restaurants. But the recipes that I find, they produce something I only recognize as a wonton soup dumpling — a light, triangular, thin-skinned noodle with only a small ball of meat. Help me, oh filter of filters! [more inside]
When cooking with tinfoil, why do you put it with the shiny side towards the food? [more inside]
I'd love to add more fish to my diet. But I can't afford salmon or tuna steaks or swordfish or any of that yuppie crap.
I happen to live near a decent fish market. They sell all kinds of cheaper fish: spots and chubbs and mackerels and whatnot. Tell me about those. How do I pick 'em? How do I cook 'em? Which ones are the tastiest? Which are the best bargain?