Q: Despite your recent posts on how to shop at Costco, I got sucked into the bulk mayhem recently and bought eight pounds of ground turkey. I think I've cooked with ground turkey once. I stuck some in the freezer, but will need to use the rest soon. What do I do with all this ground turkey?
Q: I have a dozen pears sitting in my kitchen ripening, and I am about to get on the road for the next two weeks. I would like to save the pears and enjoy them later since they are so tasty. Can I freeze pears? If so, how should I do it? Dice them? Slice them? Do I peel them? Will they brown in the freezer?
Q: Is it better to buy frozen fish or fresh fish from the meat and seafood counter at grocery stores? I know it's better to buy shrimp frozen since the shrimp sold at the seafood section is just frozen shrimp that has been thawed, at least in most cases.
Q: My husband and I like to eat dried crystallized ginger. In error I purchased uncrystallized, which turned out to be really hot. So I thought it might make great ginger snaps or ginger cakes. Do you have any recipes, or other ideas on how we might use the uncrystallized ginger?
Q: When I order takeout, I always end up with little plastic containers of leftover sauce — sweet dumpling sauce, vinegar-y spring roll sauce, hot Szechuan pepper sauce. I hate tossing these in the garbage. Any ideas for how to cook with them?
Q: I just moved to a warmer climate where my virgin coconut oil is almost always liquid. Now I don't know how to handle it! Scooping liquid oil out of the jar with a spoon is messy, and keeping the jar in the fridge makes the oil too hard.
Q: So many recipes call for the addition of alcohol, be it wine or liquor. Is there something that can be used instead of this? We do not have alcohol in our home, but would like to try some of these recipes if there is an alternative.