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I think so... I add a dash to my chili, my tomato spaghetti sauces, etc. Same-same with anchovy paste. A little bit of either in moderation gives some of that 'unami' thing. But I wouldn't put it in just anything... certainly isn't going to go into the Thanksgiving mashed potatoes or a...

Presumably most here know that (even without any contamination by assorted bugs, mould, etc) flour has a shelf life. What that shelf life is one of those "it depends" things, including what you're going to use the flour for. I inadvertently did an experiment on that question last night. While...

Free unless you store more than 50 recipes... by that I think they're pretty sure if you've been using it for up to 50 recipes, you're going to be happy with it and spring for the full version. $5 for the full version if running it on mobile devices i.e. that will run it on my 10" tablet on...

That's interesting to know about. I converted from Now You're Cooking to Paprika some years ago. Same idea of being able to download recipes straight from the web along with being able to scale. Seems it might be a lot more flexible as far as editing, scaling amounts, etc...

They sell the little tubes/boxes for putting the wood chips inside at places like Home Hardware, Lowes, Amazon, EvilBay, etc. Everything from cheap like borscht around $10 to getting towards $100 apiece. Canada, eh! https://www.homedepot.ca/product/broil-king-pellet-smoker-tube/1001656197 I...

You are correct in that. However, I am not going to get involved with smoking (whether easy or hard) to try this one time with the haddock that just arrived at my door. I am going to fake it until I make it... or fail. If I fail... we will all live and have a laugh on me. I already make...

I think of it as the creamer stuff, half and half, depending on whatever it's called locally. Super One here sells stuff called Half and Half or something like that. I think it's about 15% fat. A lot more than whole milk at 3.5% and certainly not whipping cream at 35% Y'know... later down...

I don't deep fry often, but when I fry it's days of frying because of the hassle of preparation and dealing with the lard I use for oil. Our house layout allows me to have the deep fryer just outside the kitchen on the deck because I also avoid the heavy smell of frying oil in the house. I...

Thank you. I learned a little bit about liquid smoke a few years ago when I stumbled over the story of how some chemist discovered smoke condensed when exposed to cold and then it was originally used as a preservative (a poor one) back then. I use it fairly commonly to had a hint of taste to...

Thanks for the response. Yeah, they're Canadian. AND American (if it were to matter). We're a family where the small (and I mean small) family ranch spanned the SE corner of BC and MT. Everybody grew up about equally in Canada and MT and wandered back and forth to settle close in where their...

Had both of these often as done by my Falklands Islands born grandmother, now passed on for over 40 years (so I can't run to my Gramma for help). No shortage of recipe choices to choose from, but a relative dropping by here in Montana to spend a a month hiking and touring the nearby National...