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I made some peanut sauce with a recipe I like from thai food tonight and froze some of it. I want to use it for wraps and such, but while the flavor is great, when the sauce isnt hot, it becomes solid, instead of saucy, making it hard to use. Are there any recommendations for thinning sauces...

My roommate makes these wonderful mustard pickles with a recipe passed down in her family. It does not require refrigeration, so I guess that means the pickles ferment? Anyway, I wanted to do some pickling even though we cant buy pickling cucumbers anymore, so I just cut regular cucumbers into...

It isnt that old but it has these little pearly grains in it. They arent just on the surface, as we can see them if we look on the bottom of the jar. Any idea what this might be? Should we just toss it?

So I've made this beef broccoli recipe before: Thai Beef Broccoli It turned out well, but it seems a bit fishier than I would like, and I *think* the oyster sauce is to blame, since I know what fish sauce tastes like. Any recommendations based on that recipe? I'm thinking something slightly...

I'm looking for a place where I can go to ask a range of questions about cooking, whether it's recommendations on what brand of tuna to go for, or where to find a good recipe for thai food that wont tell me to put ketchup in pad thai. This seems like one place, but I'd like to have more than one...