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The best luck I have had with getting rid of discolouration of enamelled cast iron is by boiling some baking soda in water in the pot. Let it stay hot on low heat for a while. It isn't magic, but sometimes it will do a pretty good job. America's Test Kitchen got discolouration out of some Le...

I have seen butter get mould, once. The weather was warm and we leave some butter out in a butter dish. We hadn't been using butter much, so I don't blame the butter, just how long it had been sitting out at a warm, room temperature, probably 2 weeks or more.

I bought a lobster on special. I chose to get one that was cooked at the store. I made up some of the filling for a lobster roll, but I buggered up the hotdog bun when I tried to cut it open, so I had it on some wholewheat bread. It was quite tasty. I have a bunch of lobster meat in the freezer...

I enjoyed that pork in mushroom and herbs sauce so much that I made it again. I thoroughly enjoyed it again. This time I accompanied it with brown basmati rice and a salad of Romaine lettuce, mustard greens, corn kernels, and chive buds/flowers. I made a Danish dressing of sour cream, Dijon, and...

Here in Canada we can get the sticks, they just cost more than the block of butter. When I start a pound of butter, I cut the pound into four pieces. I just eyeball them. I put one piece in the butter dish in the dining room and I put the other three pieces, back in the foil wrapper that the...

At least it isn't skeeters that you have to listen to. I'm suddenly reminded of a very cute expression I heard. Someone speaking French called them "petits quatre moteurs" (little four motors).

Maybe I misunderstood dragnlaw when she wrote, I understood that as meaning there were 1 quarter of a pound of butter was equal to 1 measuring cup of butter.

One four ounce stick of butter is only half a cup. A pound of butter is two cups. But, we have to pay extra for butter in sticks, instead of a one pound block of butter. i recently checked online for here in Quebec and it was usually at least $2 more for one pound of butter (same brand) in...

I haven't made cookies in years. Have you changed anything, for example the brand of any of your ingredients?

I was reminded of that. I heard it first on Cheers.

It got quite warm today, here on the Island of Montreal. I opened windows and turned on the oscillating fan. That was comfy until around 16:00 (4PM) and then I turned on the AC. I also figured out how to get the temperature back to Celsius. A couple of weeks ago, I had the annual maintenance...

Interesting. I have never gotten a headache from MSG (that I know of), but I used to get this very bizarre sensation around the edge of my face and into my scalp. It felt like all the muscles were pulling in the opposite direction from their neighbour muscles. I have met a number of people who...

When you use too much, what happens? Do you get the weird edge of face/scalp sensations?

I made a Danish version of hamburger steak. It's basically just hamburger steak smothered under soft, fried onions. I figured I could fry up some 'shrooms at the same time as well as some home fries. I made a salad of sweet crisp lettuce, mustard greens, corn kernels, peas, and shaved red onion...

Part of the problem with boars in the US is that they aren't indigenous to North America. They are an invasive species. They don't have the predators that they would have in places where they are from. That makes it hard, if not impossible, to try to let them exist in some sort of natural...

Adam Ragusea, a YouTuber I follow said that the worst thing about MSG is that it makes junk food taste great and people eat too many junky snacks because of it. That certainly seems to be one factor in the standard North American diet.

I'm reminded of a similar episode with a Siberian husky. We had left a bag of groceries on the kitchen table for a little while. When we went to empty the brown grocery bag, we discovered that some small steaks were missing from their styrofoam and cling wrap packages. When examined carefully...

I hope you have a wonderful, Happy Birthday, @Katie H

I had a bit of cooked chicken left, but not a lot. So, I made a chicken and hard cooked egg salad. I had a small, open-faced sandwich on rugbrød (Danish style heavy rye bread) and one full sandwich, on wholewheat toast and that one had a sliced, seeded tomato and some lettuce. I'm stuffed. I had...

Exactly

I prefer questions about food and kitchens and nutrition.

Finally warm enough that I turned on the AC. It's currently 26°C (79°F) and feels like 28°C (82°F)

That was really interesting.

To me, the main advantage of using cooked or fresh lasagna noodles when making lasagna is that I can easily cut them to fit better. BTW, when I can be bothered to make my own lasagna noodles, I don't boil them before I assemble the lasagna.

I read about soaking pasta in cold water and then using it later, just by heating it in sauce or whatever. I tried it with whole wheat fusilli. They were soggy and some of them were falling apart. Maybe I let them soak too long, but I used them the same day.