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I live in earthquake country. I want to find out how to precook meal ingredients so that when we do have a big shake and bake event, I can have predone [probably dried] foods that will not take much to re-hydrate and heat and serve. In that event getting a propane refill or having power or...

Has anyone ever done any canning using french jars? I haven't figured how to do a boiling water or pressure cooker type procedure for either. I think you need to heat the jar to push out the gasses but how do you do that with the top un-latched? Any pointing to a site or book will be much...

Can anyone shed some light on where I can find crocks? I mean the old ones our Moms had to make every thing from Kraut to pickled tomatoes to cucumbers. The ones at home were in various sizes from 2+ to 5 or so gallons- this is a guess, I never measured. They were a very light gray or grayish...

Every time I sign on I have this inane msg on my screen. It is annoying and false. Can you all do something about it? "Hello Robt it appears that you have not posted on our forums in several weeks, why not take a few moments to ask a question, help provide a solution or just engage in a...

A few weeks ago I was making a veggie stew and it called for beans. Since this was a - I'll call it a light colored - stew, I decided the only beans in the pantry were black and kidney they would make the stew ugly. I ran over to what passes for a grocery nearest to home and looked over the...

Seems that about 25+ years ago this fellow had a new kitchenware store in Bellevue Washington and needed some lighting fixtures. I needed a Cusinart and a Kitchenaid. WE swapped, fine deal for both of us. Last year I had to get new beater for the Kitchenaid and this year the bowl of the...

No, I don't mean some new kinda tummy tuck but rather; I want to make true lox. The net has not given me what I need yet has provided some clues. What I refer to above in the term 'belly lox' means salt cured salmon, not the brined and lightly smoked variety most of us think of as lox nor...

I make tea for icing simply by putting 10 tea-bags in a gallon of water for about 1.5 hours, then remove the bags and drink over Ice. My question is that after a day the tea is no longer clear, it looks a bit foggy like strings of something in there. I've tried to put the pitcher in the fridge...

Next week I'll be in Costa Rica on the west coast for a shortie. Anyone have any advice on local things to try, emphasis on local. I'll be visiting some friends who are transiting on their boat so we'll undoubtably have fresh tuna but what ashore? I have no,repeat NO experence with central...

I have been told that it matters not where you buy your pork 'cause it isn't graded. Can any one tell me if that is true? My butcher says its only true if you look to the fed. In the real world, Pork is rated/graded . I don't know how but I want to. Who can help?

Tonight I had picked up a couple pounds of fresh Alaskan troll caught King Salmon and had no idea what I wanted to do with it [besides eat it]. I decided that I was going to make a peach Salsa for it. Great hit. Salsa: 3 fresh wonderful peaches- easier if just a bit firm- diced, about pea...

I have used recipes simalar to this to make BBQ pork: http://www.epicurious.com/run/recipe/view?id=11820&kw=barbecue%2Bpork&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&keyword=barbecue%2bpork&queryType=and&x=19&y=12 { pardon, I know there...