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Very good question. He probably wants to know that as well.... XD

Mmm, potate salad is one thing that is very hard to mess up. Mayonaise is a necessary component. Other than that, anything goes. Dill, basil, sage, chives, oregano, thyme, rosemary... All are wonderful. Green onions are nice, if very finesly minced. You could even get daring and do a minty...

Mmm, I had the best sushi once.... Mango and raw salmon. Truly a transcendent experience. But yes! No fridgey rice!

Ah, I see where this is getting mixed up. ^-^;; I thought you meant that you cooled the rice in the refridgerator before rolling the sushi. Room-temp (or just a bit cooler) rice works OK. It just needs to still have that pliable quality. Warm rice does work better for glueing though. I never...

The single most important thing, I think, to making really good rice is to wash it first. With sushi rice you may want to wash it two or three times, and soak it for five to ten minutes before cooking it. This makes sure that the rice is cooked and pleasantly moist all the way through. Also...

^-^ Thanks everybody! It's great to be here.

Hi everyone! I'm the newest of the new (I signed up about ten minutes ago, in fact), and I can't tell you how delighted I am that there is a site like this up and running! I lovelovelove to cook, and to share recipes with others. Sadly, I don't really know anyone to share with. So I am very...

There are some really wonderful soy cheeses out there, if you look at your local health food stores. I'm not sure how well they melt, but they ought to work very well in lasagna. (For gluten-free noodles, you can't beat Tinkyada brand!)