Q: I have a stack of canned white mushrooms in my pantry — rubbery, flavourless, yuck. Rather than chopping them up fine and hiding them in every bolognese sauce I make or being that jerk who constantly donates canned food that no one likes, do you or your readers have any good ideas for how to use them?
Q: What's the best way to store bread? I buy regular sandwich bread from the grocery store, and it always gets moldy spots within a week. I just store it above the fridge. On Saturday I bought these wonderfully delicious challah rolls, and by Tuesday all of the rolls were moldy. I have a tiny kitchen with minimal storage. What to do?
Q: I've jumped on the fermented foods bandwagon in a big way, and there is usually a gallon or two of kimchi quietly fermenting in the back of my fridge. The problem is, some batches are better than others, and this one is little lackluster by itself. I'm already familiar with kimchi jjigae (stew) and kimchi jeon (pancakes), and I need more ideas.
Q: I had a huge crop of tomatoes this year (Roma and Ultra Girls). I decided to make tomato sauce, but it came out really sweet. Ingredients included fresh skinned tomatoes, basil, oregano, garlic, chili peppers, cayenne and cinnamon. What can I do to make it less sweet next time?