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In this month's Cook's Country, there's a recipe for Blueberry Cream Pie. I tried making it, but ran into some serious trouble with the topping. Here's that part of the recipe. ------------------------- TOPPING 8 ounces cream cheese, softened 1 1⁄4 cups (1.75 ounces) sugar 1 teaspoon vanilla...

In the past, I don't recall having problems ever finding decent frozen peas. For the most part, I remember the peas being reasonably tender and sweet. Well, a few weeks ago, I bought some Earthbound Farms organic frozen peas. They were plain awful—tough and flavorless. The next week, I...

I was going through some of my mother's old things in a kitchen cabinet. Here's an object that I have no idea about. Unfortunately, she is no longer around for me to ask her what it is. The brand name on the back is "Sterilite." Does anybody have any idea what this is? Or is it even used in...

I have a congealed salad recipe that uses unflavored gelatin. It says to beat the gelatin mixture once it is very thick (but not completely set), and I am able to do so. But in an old Jello cookbook, it says the following about beating Jello: One of the easiest things you can do to change the...

I've found a few recipes for curry powder, and most of them call for cinnamon, but exactly what kind of cinnamon is typically used in authentic curry powder? Cassia, zeylanicum, or some other variety? Thanks for any info.

I made a French silk pie last night—the kind with butter in the filling (but no cream) and raw eggs. Last night, it looked smooth and creamy. Today, however, I noticed that it seems to be weeping some in the refrigerator. Why would it be weeping a day later? Is this unusual? And what (if...

It seems that there's a lot of disagreement on heating dairy-based sauces. Some say you shouldn't heat them above about 180 degrees, while others say that simmering or boiling is fine. Does anyone have any compelling reasons for either view? Also, if you heated, say, a béchamel to only...

Hi. I'm looking for a blender with a glass container that isn't ear-splittingly loud. Does such a thing exist? :) Thanks for any help.

A couple of weeks ago, I bought a namé root. Within a few days, it rotted. So, I went back to the store and asked for another one. The second one was not rotten, but it was dark brown inside. I roasted it, but it stayed hard. Then I boiled it some, but it tasted like cardboard. Isn't...

Does anybody know of any decent toaster ovens that are not made in China? I mean, even Mexico would be better than China. :cool: Thanks for any info.

Hi. I have a question about using broth vs. drippings in recipes. Once you've degreased the drippings, and you would like to substitute them for broth, is the appropriate ratio 1:1? It seems to me that in general drippings are a bit more concentrated than regular broth, so that's why I was...