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I was recently asked if I "grew" black garlic. Having never heard of black garlic, I looked it up and found it is regular garlic, fermented. Can anyone tell me how to ferment garlic to make black garlic? I looked on the 'net and did not find any instructions, just health benefits and the definition.

We like Chex Mix, so we got this new product. My husband tasted it and said it was awful. I did the same with the same rating. We fed the rest of the bag to the chickens, who will eat anything. Big thumbs down.

My mother billed herself as a very good cook. She wasn't, but I didn't find that out until I was off to college and found out the wide variety of tasty things. Sunday dinner was baked chicken with barbecue sauce smeared on it, her "specialty" was goulash which was hamburger, pasta, chopped onion...

Our local Chinese restaurant closed, so we tried frozen Chinese from the grocery. We have had vegetable lo mein and honey glazed chicken so far, and rate each a full 5. It is actually better than the restaurant's take-out.

Why is it called barbecuing when men cook outside, and when women cook outside, it's called witchcraft?

My husband loves celery, I consider celery something you eat if you have the desire to bite into water with hairs in it. I put it in salads and on relish trays, but pick it out of the salad and avoid that part of the relish tray. Anyone else have an aversion to celery?

In Texas we have a great variety of Mexican beers. We have sampled many of them, and haven't found a bad or even mediocre one yet. My favorite is Negra Modelo, husband's favorite is Corona Extra. If you get a chance, try a Mexican beer. I think you will be pleased.

When I was growing up, frozen pizzas were awful. Now they aren't bad, and often good. We had frozen pot pies once a week, maybe twice, and they were mostly some gravy with a few vegetables and a bit of meat. Have pot pies, like frozen pizza, improved over the years?

When you tire of lettuce salads, this is a nice change of pace. Easy and quick to make, and is hearty enough for lunch, or can be used as a salad with dinner. 1 15 oz. can black beans, drained and rinsed two plum tomatoes, chopped 1/2 c. frozen corn (you can use fresh corn, but there are better...

Happy Bastille Day! Cook something French to celebrate, but don't riot!

We have a lovely crop of Romas, and I've been making marinara sauce to freeze for "off season" times. The cherry tomatoes are Sungold yellows, and they go into salads or are eaten on their own. I love tomato season!

In wine there is wisdom, in beer there is strength, in water there is bacteria. You decide.

Does anyone have a recipe for refrigerator pickles that they will share? I have quite a few cucumbers in the fridge and we won't be able to eat them all. I'd like to try making some refrigerator pickles but I can't find a decent recipe on the internet. So, I turned to real cooks with real...

Our cucumbers are coming in, along with cherry tomatoes and the Romas, and we have a green bell pepper, also. Lots of salads in our near future! There were five, but one got eaten!

I have an abundance of cauliflower and would like to make a salad with some of it. Could anyone help me with a recipe, or ideas to use it?

I baked a batch of French bread yesterday. I've been making French bread for so long, I think I could do it in my sleep. It freezes well, so I always have a stash in case a friend stops by. I make mini loaves for a neighbor who gets Meals on Wheels, which provides nutritious if somewhat limited...

Being a frugal sort of person, the last bit of Dijon mustard in the jar, the bit I can't scrape out, bothers me. So as not to waste this lovely mustard, I add a bit of white wine vinegar or olive oil to the jar, shake it well to emulsify, and use it to baste pork or chicken. Beats going into the...

I love my Oxo salad spinner! My dear husband gave it to me several years ago, and I've used it almost daily during "lettuce season" in the garden. Does a great job, is easy to operate, and easy to clean.

Today I harvested my first herbs, parsley and thyme. They moved outside about two weeks ago, got hardened off, and then transferred to their large pots. Lordy, did they take off! I can hardly wait for fresh marjoram, oregano, and basil.

On so many restaurant reviews, the reviewer says the restaurant has "a great vibe". Pray tell, what is a vibe? Does it mean the place is near a train track and vibrates? I am having so much trouble keeping up with the new English . . . .

I see ads on TV where everything from buffalo wings (bison don't fly) to pizza is dipped into a sauce. I just don't get it. If you want a sauce, put it on the food and use a fork. Please explain!

I'm going all old fashioned today and making cheese biscuits. The recipe says "just like Red Lobster, but with a little tweaking they are better than RL's. I'm more of a yeast bread maker, but once in a while on a cold day, a body just needs biscuits (the body being my husband's).

As usual, we had quite a bit of leftover ham from Christmas dinner. The last of the ham I used in a casserole. Here's the recipe: 1 c. ham, chopped into bite-size pieces 2 small potatoes, cut into bite-size pieces 1 small onion, diced 1 1/2 c. milk or half & half 3 tblsps. flour 3 tblsps...

One of the best things about 2022 was finding and joining this forum. The information, helpful suggestions, and general kindness here is refreshing. So, I thank you all and hope the coming year treats you all very well.

We searched three different grocery stores for a ham. We didn't want spiral sliced, we didn't want Smithfield (since the quality has gone down since Smithfield was bought out). Today we found the brand of ham we like, half ham, bone-in, at a reasonable price. Christmas dinner is shaping up--and...