Everytime I eat salmon in a French restuarant, I always get these little round creamy dolops strategically placed on my plate. They are really delicious but I have no idea what they are. I think they are usually served with shallot shavings as well. If there are any chefs, or other knowledgeable persons out there who happen to know what I’m talking about, I’d appreciate your input.
Thanks!

I like flavored tobacco and I want to flavor some at home. Is it possible to flavor it using things like vanilla extract? What exactly do you do do flavor it? Oh, and please don’t tell me to just buy flavored tobacco.

It was called “Mideastern Style Rice” if I remember correctly, and there were almonds and raisins in it. Parsley, frozen peas, and scrambled eggs as well . . . maybe.

If you find the right one, I’ll know for sure.

Thanks all!
Wow, y’all can stop now. Molly nailed it.
Maybe my mom just added the rest of it . . . she gets creative like that sometimes.

Shes terribly itchy all the time, she has skin and fur discoloration, and she smells like a dead fish when she gets hot. She burps a lot too, though that might be cause shes a dog…
She has no health problems, no stress in her life, and for the last three months I have been feeding her “wolf king” grain free food (she dosent like the grain free foods much, and wolf king smells like oregano or something, I dont reccomend it -and neither does she!) She has no fleas, and any allergens that might have been around have been taken care of – unless she’s alergic to people I guess.
None of this has helped.
The stupid Vet has been giving her prednisone and antibiotics since she was a puppy. I almost punched him in the eye when I found out about this, because shes not sick, nor has she ever been! He said it was “good preventative maintenace”
I assume that she has candida, since she has all the symptoms and has been on steroids and antibiotics for two years.
What do I do?
OK, more info here…
I feed her yougurt, 2 tbsp of plain every day.
Wolf king was recommended for her problems. the three main ingredients are elk, venison, and sweet potatoes. it has 6 types of yougurt cultures and trace minerals and lots of veggies in it as well. (still smells like herbs though…)
I bathe her every other day or so with sulfodene (vet recommendation)
As far as the vet goes, he’s history. Ill never take her back to him. Funny thing though, I took her to a different vet friday and he wanted to give her antibiotics and prednisone. (I think most vets are like most doctors – they give you whatever the drug companies tell them to give you, regardless of the symptoms.)

I’ve heard an urban myth that spreads through e-mails saying that some food vendors selling fried banana/plantain or prepacked fried shallots use plastic straws, plastic bottles in order to maintain the crispness of the food even after some period of time.the plastic will melt in the hot oil and coat the fried food thus gives it extra crisp! Can someone clear this up for me?

I usually boil rice for 10 to 12 minutes. Whens the best time to add a powdered spice blend for rice? (once a pack of spice mixes is opened, how long can I store it in an air tight jar?)

OK chefs, I have Baby Spinach, Grilled Chicken (marinated in honey mustard, pecans, and a good Honey Dijon dressing. Any other ideas of another ingredient or two that I could add to this mix to make it a bit heartier?

Besides Salt and Pepper (any flavor or color with both) what 10 Spices are always in your pantry?

I used to plant herb outside my house now I want to plant indoor. What should i prepare? Any tips?

heat, time & covered or not.

planning on using quartered red potatoes, olive oil, fine diced onion, rosemary, garlic, pepper and very little salt.

non-stick skillet in the oven.
thanks james, exactly what i need to know.

I have a cabinet lazy susan underneath my counter and i would like to find a spice rack that would fit inside of it. Any suggestions or know where i can get one?

I’m making whole wheat flatbread with garlic-roasted cauliflower, fennel,and feta. It needs something else, and I was thinking acid. I was thinking maybe cooking the fennel in balsmic, but worried this will confuse the flavor. I was also thinking about adding yellow tomatoes, but this might be too moist. Any suggestions?

Does it have to do with the color of the onion cells?

I am trying to make apple cider from scratch [currently living in South Africa, where they don't have much of the traditional Thanksgiving autumn foods around]. In looking at the recipes to make cider, most all of them require allspice. I went to the local grocery store and they don’t have allspice, but there is this bottle that says “Mixed Spice.” It has no ingredients listed, only the sentence “It looks sweet, but when infusing flavour, its the subtle blend of Pimento, Cloves, Cassia, and Nutmeg that the senses will savour.”

Should I use this in my apple cider? Or go trade it in for some cloves and nutmeg?! [already have the cinnamon sticks]

Please reply soon!!!

i got ‘em once and now there is never any on the shelves of any stores that i have visited . they came out with all those new varieties , i liked the garden herb best, and the big promotion with that television cook lady and now they seem to have dropped this variety.

May i know what are the enzymes in ginger?
And how can i test the ginger enzyme assay?
Using what methods? What is the procedure?
Thanks.

My period is on an average 5 week cycle. my wedding is this coming saturday. this saturday is also the day my period will come if it is a full 5 weeks. preferrably, i would have liked to get my period today!!!….
so…

i read all the good news about parsely tea… but i have some questions.

i started drinking parsely tea last nite. i had one cup. (about 8oz). i had one cup late this morning (like 11am…8oz).

The tea i bought is already made… so it’s not homemade.

Questions:
-is home-made tea w parsley flakes better than the tea bags that i bought?
-are fresh, un-dried parsely sprigs better to use? (and if so.. how do u make tea w them?)
-how much should i drink?
-when will i start feeling my period?
-when will my period actually come?
-is there anything else i can do to make it come early other than the parsley tea?
-is there anything that will make it come today… or tomorrow, the latest?
-i’ve gone to the bathroom a lot since i drank the tea (urinated.. ). is parsley a diaretic?
-how will my period be when it comes?
*will it be like my other periods?
*will it be worse…cramp wise…bci am forcing it?
*will it be longer or shorter than my normal periods?

thanks SOOO much in advance for your advice!

I have a huge list and won’t use half of them. What’s good to use, and what am I missing? Here goes: Vegetables: Tomato paste/puree/can chopped tomatoes/Rotel can of tomatoes and green chilies, fresh chunked Roma tomatoes, tomatillos ; Onions- Red, sweet vidalia, white, shallots ; Peppers- green/red/yellow bell peppers, jalapeno, serrano, habanero, chili peppers, banana peppers Flavorings: lime, apple cider vinegar, white vinegar, brown mustard, file, ketchup, molasses, cocoa, brown sugar, dark beer, beef and/or chicken broth Spices: Cayenne, cumin, oregano, cilantro, allspice, bay leaf, cloves, basil, chili powder, Goya brand sazon, salt, ground black/white/red pepper, paprika Also, when cooking meat use olive oil, shortening, vegetable oil, butter? I’ve decided to use red kidney beans and soaked pintos both.. And ground sirloin or chuck, Pork shoulder or loin, and a good cut of lamb cubed.I’m definitely using beef, pork, and lamb, all 3 in small chunks. What in this list would go good together, and what have I forgotten to include? Add any cooking tips you can think of, and thanks in advance!

I was going to sautee some garlic with my earth balance butter in the microwave, and when I did, I heard this strange noise, and I turned around and there was a flame shooting up. It came from one of the pieces of garlic. Why would that happen?

We have a tree in our backyard that blossoms purple in the spring and summer. It wrapped around one of the columns of this gazebo type structure we have in our backyard and the branches have covered its roof. It also grows these brown, velvety pods that look like tamarind but I bet it’s not tamarind. It was already here when we moved in. Any clues as to the name?
It’s not really a problem. When we moved in, around March last years, it was dry and ugly and we were going to cut it down. Then it rained and the next day, it had exploded with purple blossoms. We do cut the vines (now I know they are vines lol) because it does try to climb on this other tree. It’s beautiful so we’ll trim it and keep it.

my daughter has a wine making project in school and the recipe needs a vanilla bean, but it seems that it is not available here in the philippines and i’m not capable of buying online, so i figured that maybe, vanilla extract can be a substitute to vanilla beans. As an added question, if it is YES, how much 1 vanilla bean compared to a vanilla extract. I mean, the amount quantity it is equal to. Hoping for a reply as soon as possible. thank you.

I just want to make sure that it’s healthy to eat because I accidently left some on the last time I ate celery

I’ve already gotten alot of mustards this year, I grow them in a large flower pot. I picked the last bunch the other day. Now they look leggy and are going to seed. Will this plant produce more or should I pull it and start a new batch? We love our mustard greens.

What’s the difference between white and black ground pepper? Like the taste and the smell

I think the question is self explanatory