Thanks to a good friend of mine I have decided to add another segment to my blog. I want to do a "Question of the Week"....you post questions and I will answer them! Your questions could be anything about cooking or baking such as which oil to use, dry herbs vs fresh, shiny baking sheets vs black, what is a certain ingredient (does everyone know what a gooseberry is?) or how to prepare a certain ingredient the easiest or most efficient way. These are just few things that came to mind but don't feel limited to my ideas.....ask away!!! Remember the old saying "the only dumb question is the one you don't ask" so please don't hesitate to ask.
I was wondering about not using nuts in pie crusts. My son-in-law is allergic to nuts and sometimes I woul like to make recipes that call for nuts (I never have put them in breads, etc. unless I'm making Potica of course :-)). Is there a substitue for nots in recipes or is it safe to leave them out?
ReplyDeleteNut allergy is such a touchy area of allergy :-( BUT I do not think your pie crust will have any negative outcome from NOT using them in your pie crust. Nuts are usually an optional ingredient when it comes to baking....unless of course it is the main stable of ingredient, like if your are using "almond paste" ;-) so I say just leave the nuts out of the recipe!
DeleteThank you!! I kinda thought this was so but wanted another opinion:-)
ReplyDeleteI would like to know more about spices, cooking with wild game. The chili I make I like simmering most of the day, seems more like "homemade" "old fashion" etc. The others that entered the contest I did this weekend were all (as it seemed) long process and VERY good. I'm thinking "outside the box" and am looking at Venison, Elk, Bison, Antelope, etc. Anything that roams the range Do you smoke foods? I'm also thinking of venturing into homemade soups that also simmer to infuse flavors. Are you game?
ReplyDeleteThank you so much for all your help and imput to everybody questions. You ROCK :)
Karen...forgive me for not responding sooner!!! I will have to do some researching on how to use wild game for chili because I personally do not like wild game that much. I have had bison, tastes great for steaks or hamburgers. Venison as jerky or summer sausage are winners but I do not care for it in chili :-( I have never had or used Elk or Antelope. I have not mastered smoking food. We did smoke a ham leg in school but that was in this neat electric smoke box. I will do some reading and get back to the wild game and smoking question!!
DeleteNow homemade soups....I can help you there FOR SURE :-) what do you want to know about soup?
NO problem!!! You have your plate full and then some!
DeleteI would like to know everything about homemade soups :) What is a good starter soup, or base for soup? How to make unusual and fun soups. I love the simmering all day of soups, chili, stews, etc. We LOVE Baked Potato Soup, is that easy to make? I had a Cheeseburger Soup once that was outstanding!! Actually, it was my first try of soups in a restaurant! I've been hooked ever since :D
Being cold here in Wisconsin and Reg and I both fighting colds....I think soup would be a good "comfort" food.
Thank you again for your blog and help in the wonderful world of cooking :D