Q: I enjoy cooking with soy sauce at home, but I've noticed a lot of recipes call for several tablespoons to a 1/4 cup, which is a ton of sodium. How can I keep the great flavor, but not take in so much salt?
Q: I have four heads of cabbage in my fridge! I keep getting them in my CSA and I have no idea what to do with them. There are only two of us, and we can only eat so much cabbage soup. Please help. I don't want them to go to waste. I'm drowning in cabbage.
Q: Can you make stock with pork rib bones? I was thinking it could potentially make a good broth for hot and sour soup, or something that has a slight BBQ taste. It always seems a shame to just throw out a pile of rib bones.