Can you tell me how many people in the U.S. live at 3,000 feet or higher? I'm asking, because I'm interested in the size of the market for high-altitude baking advice.
Help me adapt Barbara Kafka's microwave risotto recipe to my new oven. Her timings are for 650-700 watts. My new Sharp R-305KS is nominally 1100 watts, but testing shows it's actually 900 watts. That's still too much power for Kafka's timings. Have you adapted the recipe for this oven, or are you so incredibly bright that you can transpose? (Remember, there is no straight-line relationship between microwave power and times, so please don't tell me to multiply by .636. Even I'm smart enough to do that, but it doesn't work.)
Can anyone tell me why we say "roast chicken" instead of "roasted chicken" and then turn around and say "roasted vegetables"?
Help me find topics for my cooking blog. What's not clear to you about cooking? My blog offers clearer directions for better cooking. Please suggest burning questions you have that I can answer for you.
Tell me how to make a simple widget to post on my website. A home cook will enter how many cups of an ingredient are called for by a recipe and she'll choose from a list the type of ingredient (e.g. bread flour or baker's sugar) and the widget will convert the volume amount to grams so she can use her food scale to weigh out the ingredient. Can you recommend a widget generator for a nonprogrammer?
What uses have you found for your food scale? I'm writing a cooking blog post, and looking for ideas.
Best way to clean bowl in which you've mixed bread dough?
Why is the first crepe no good?
How do I prevent pizza dough from forming big gas bubbles in the oven?
How do I break a small piece off a pizza stone? I need to make it a little smaller so it'll fit under the hood of my grill. Is there a way to score it so it'll break where I want it to?
Insulate my grill hood? The lid on my propane grill has far more headroom than I'll ever use. Should I fill the top half with insulation? How would you recommend I do it?
What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?