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Here's a video that I found to be interesting. It discusses why some types of pyrex glassware tends to break more easily than other types: .

I recently bought a cookbook of Turkish recipes (The Turkish Cookbook by Musa Dagdeviren). While browsing through the book, I came across a recipe for Lamb and Garlic Stew. Two of the ingredients are 300 grams of strained Greek yogurt and 500 ml water. The instructions state "In a small saucepan...

Amazon is advertising a new (2019) edition of Joy of Cooking. It's now available for pre-order.

I own a Le Creuset cast iron sauce pan. Most of the pan is enameled, but the bottom exterior of the pan (the part that actually touches the heating element of the stove) is raw cast iron. The pan has a wooden handle that I can't remove. The bottom was originally seasoned, but over the years the...

I noticed the following statement near the bottom of the main forum page: Most users ever online was 29,468, 10-24-2013 at 04:08 AM. Is that correct? That's lots more users than I usually see online. Thanks.

I plan to make a lamb pot roast in my slow cooker. The recipe calls for boneless lamb shoulder, but the closest I could find was boneless leg of lamb. Will I have to adjust the cooking time or any of the other ingredients? The recipe is as follows: Ingredients 4 lbs boneless lamb shoulder 1...

I thought this article contained some interesting information about dietary requirements for those who have cystic fibrosis, plus a prize-winning recipe. Here's the lead paragraph: Disclaimer: None of this information should be construed as medical advice.

I recently found an old copy of the book Diet for a Small Planet by Francis Moore Lappe buried in a bookcase. Tonight I made the following recipe from that book: Cashew Gravy Ingredients 1/2 cup cashews 1/2 cup water 2 T. non-fat milk powder 1 t. lemon juice 2 T. whole wheat flour 2 T. grated...

In another thread Michael in FtW posted a link to a website American Culinary. It turns out that this company used to be known as Wagner, maker of fine cast iron products. This site still advertises CI products for sale. My question is: How does the quality of their current CI products compare...

I was browsing an old (copyright 1972) microwave oven cookbook. I came across the following statement: All radio and television stations are licensed for uses as specified by the FCC. Since the oven emits electromagnetic waves somewhat like a broadcasting station, if you purchase or now own a...

I've used a slow cooker for more than 30 years, but I don't recall ever using the "high" setting. Always figured that meat would be more tender and juicy if cooked on low. Can anyone who slow cooks on high comment on the quality of the result? TIA Pete K.

I usually buy either whole chickens (to roast), or packaged chicken parts of the same kind (all thighs, drumsticks or breasts). Yesterday, I wanted to buy a package of cut up chicken parts from a whole hen. I was surprised to find that the store (a large chain) didn't have such an item...

I have an old (as in 25+ years old) crock that came from a slow cooker that gave up the ghost. How can I tell if it's oven safe? Say for temps up to 350* F. I still have the original manual, but it doesn't address the issue. The manufacturer (H & H Appliances of Whittier, CA) doesn't seem to...

I'm in the market for a new bread knife. I have one, and it works fine, but the blade is only 7" long. I'd like to buy another one with a blade 9 or 10" long. Amazon.com lists bread knives priced anywhere from $9.99 to almost $200.00. What factors should I consider in selecting a new knife...

First post - Just wanted to introduce myself. Age 59 and retired. Cooking interests include bread baking (mostly whole wheat), low sodium dishes (blood pressure needs work) and crock pot cooking (which is how I found this board). Other interests are hiking and reading. Live in Berkeley, CA...