I have some brown rice cooked up, but I want something to put on it to give it more flavor. Could anyone give me a nudge in the right direction? I would prefer it be very simple, and not have to be cooked (or with minimal cooking involved), and be something that I can just place on a single serving of the rice. I like Asian-inspired dishes, and Indian food.

live in a flat where only sunny window sill also share space with numerous pigeons. but i love to cook with fresh herbs, like oregano, thyme, rosemary, coriander, parsley, etc. can anyone give me tips on how to do this on a window sill garden? is it really bad if they get the occassional pigeon poop? i would know how to keep them pesky pigeons away from the plants.

I have tried so many and I think that my food is still bland. The only one I like is Curry and I have been wearing out its welcome.

I am cutting back on salt so any ideas would be great.

BTW Please do not mention any Mrs. Dash. I have all the different blends and none of them taste good to me.

I really wanna cook a nice Italian dish tonight. any ideas will be appreciated.

Instead of best answer gets 10 points, best answer gets an invite to grand central

On average…I know it probably varies from spice to spice.

Also, I noticed on some of my spices (like the cinnamon and nutmeg,) there is no expiration date. Do those stay good forever or what is the deal?

I purchased fresh chopped garlic and put it in an “odor-proof, air-tight” container, well just my luck, my entire fridge and now side-by-side freezer have a strong garlic smell, and the other foods taste like garlic. Had garlic icecream last night and garlic waffles this morning!! HELP!!

I am growing a basil plant indoors on the kitchen counter. I snipped the tops of the plant, thinking that is what I should do. I do see some leaves that are dark green, like basil, but some are also lighter green. Any idea on how long I should wait to use the fresh basil leaves?

My fiance bought me some potted herbs this weekend for my cooking. He bought chives,oregano,cilantro and basil. What is the best way to care for these herbs. I want to keep them in my kitchen. How often to water? How much sunlight? Should I re-pot them and place them outside? Are they better off on my porch or can they grow well in my kitchen?

Many thanks!!!

i’m a 24 yr old female with pcos (polycystic ovarian disorder). my gyn says that i have slightly elevated testosterone levels and low estrogen levels. im already on spironolactone (anti-androgenic drug) and high dose estrogen birth control.

i also take these natural supplements:
-spearmint tea x 2 cups a day
-soy protein 30 mg daily plus soy milk and tofu
-anise, black cohosh, fennel, raspberry, sage, sarsaparilla, squawvine, unicorn root and wild yam root
-im on a low carb diet with 75% raw foods

is there anything else i should do which will help me conceive?

thanks so much in advance (:

What are differences in
Orange Pekoe,
Black Pekoe,
oolong,
Darjeeling

I know earl grey is treated with bergamot (Not my fave)

I’m really picky about food and hate anise and fennel and love meat, cheese, and garlic so I get a big thing (i think like 2.5 pound) of marie calendars meat lasagna, bake per instructions, and add a big contaner of breakstones cottage cheese mixed with that kraft crumbled 3 cheese stuff and garlic, a browned crumbled roll of breakfast sausage, and then throw a couple cups of shredded cheese on top and toss it back in the oven until all the new cheese melts. Great way to stretch it into more meals, too

Just noticed them this morning, totally destroying my basil. I’d like to eat this basil, so I’d rather not use poison. The plants are in a large container off the ground and I have never had a problem with Japanese beetles before. Any advice on how to get rid of them and hopefully save my poor basil??

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?