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Hi ya'll-- These eggs are readily available in some parts of Asia. (hope this pic link works. ya should see a flat of pink eggs) pink eggs: preserved for a few months, Chiang Mai, Thailand They are delicious and yet so odd to a traditional Western palate/eye. Inside the white is jellied and...

We live in the middle of nowhere and are on solar power. Our fridge is propane and we just upgraded so now I can have ice cream, yeah! DH thinks that an electric ice cream maker might sap our power, but I'm not keen on a hand -crank (it takes hours, right?). The salt gig sounds like a drag...

How do y’all cook pasta? My DH is not a foodie, but he does cook a tad. I’m a bit more obsessive w/ technique. I never time my pasta; I test it as it cooks. I take it out when it’s done. My sweet DH reads the package and sets the timer and cooks it that long. Does anyone else do it his way? (I...

Hey all-- What is the difference between 'appetizers' and 'hors D'oeuvres'? Yeah, I know, one is French.:cool: But is there a standard definition for each?

Has anyone read Barbara Kingsolver’s 'Animal Vegetable Miracle?' What a deep understanding and love of food she has! We are trying to buy more organic b/c of it.

We just got a used bullet grill/smoker (the kind that look like R2D2) that uses propane and lava rocks. I’m used to cooking w/ charcoal. If I want to put wood chips in, how do I do it? I used to just soak ‘em and toss ‘em on the coals. How does it work w/ lava rocks and propane?

I’ve made fondue a jillion Xs and never had trouble. Last night I tried it and it ended up w/ the consistency of curds and whey. Great tasting curds and whey, but curds and whey nevertheless. I slowly heated the wine on low heat w/ the seasonings as usual, added the cheese slowly, stirred and...

I’ve just purchased a new fondue set and the set did not come w/ instructions (the woman in the store could not help me, it was on sale, I went w/ the moment:smile:). My old fondue set used those Sterno cans. This one has the stainless steel container w/ adjustable holes for heat and some kind...

I just purchased a bag of charales, small dried fish, at my local Mexican market. I've read that they can be fried and eaten but other than that I cannot find a recipe using them. Any suggestions?