Q: My roommate received a bottle of sour plum liqueur as a gift, and she has challenged me to find something delicious to do with it. So now I put to you: What delicious things can I do with sour plum liqueur?
Q: Are there any good aromatic substitutes for fennel? I know it's practically heresy, but any ingredients that evoke the taste or scent of licorice, no matter how subtle, are anathema to me, and fennel is no exception.
Q: If I buy fruits or vegetables at a grocery store in cans that are very large (6 pounds) — whole-kernel corn, for example — can I open them up and put them in pint jars and reseal them in a hot water bath?
Q: I was wondering what are some good substitutes for salt. I have to cut back on salt because of medical reasons, but the problem is I absolutely love salt in every dish that I make. If I won't be able to reproduce that salty taste with anything, what else can I add to my meals so that I don't miss it?
Q: I love the look of those mini sweet peppers, but I always avoid them because I'm afraid I'll have to cut open and deseed every little stinkin' one. What do you think? Do they need to be deseeded, or can I roast them whole in the oven or on the stovetop?