Q: I am moving across the country, and I have a big bag of steel-cut oats (bought in bulk) that I am not planning on packing up and shipping to my destination (we're selling most of our stuff and shipping very little). I also don't want to bring it on the plane in my suitcase.
Q: Every time I see a recipe for energy bars/balls, they always involve using dates. Coming from someone who isn't a fan of dates, are there any substitutes for them in these types of recipes? Or are dates the end-all, be-all ingredient of energy bar recipes?
Q: Every once in a while at my local farmers market, I buy feta cheese that is in brine. When I am done with my yummy cheese, I am left with a pint of this salty liquid — so I am wondering, what do you do with the leftover liquid that feta cheese sits in?
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?