Q: My husband and I just bought our first house and in the kitchen (a very old kitchen) I found this "tool." It has an inscription on the side that says "ASTUGRID," and a series of numbers.
Does anyone know what this is?
Q: A friend of mine gave me a bottle of dark cocoa balsamic and I have no idea what to do with it. I've tasted it on its own, and while it isn't an overpowering cocoa taste, it is definitely there. Any ideas?
Q: I'm going to college soon and looking to buy my own knives. Should I buy a knife block with knives or buy the knives separately from the block? I'm looking to spend around $100 total. The three knives I use the most are a paring knife, a chef's knife, and a bread knife.
Q: I just bought a cast-iron skillet, and I love it, of course! I'm dying to make shakshuka in it this weekend. However, I've read online that cooking with tomatoes can harm the seasoning on less-seasoned skillets. Will it really strip my seasoning or give my shakshuka a metallic taste? Is there anything I can do to get around that?
Q: I would like to buy a pair of solid fruit and vegetable reference books. I am debating between Chez Panisse Fruits and Vegetables and Nigel Slater's Tender and Ripe. Do you have any suggestions or thoughts on how they compare? Are they unique enough that it's worth owning all four books?
Q: Thanks to an incredible meal during our honeymoon, my meat-and-potatoes husband learned that he loves caviar and would like to eat some at home for an upcoming special occasion. I'd love to put together a special little tasting menu of sorts, but I have no idea where to start!
Q: How do I read The Kitchn and other food blogs now that Google Reader is going away? Google Reader is perfect because I can easily skip any post that doesn't interest me or click through to anything that does. It's available on my computer and on my phone.
What's a good replacement?
Q: I've grown up with an appreciation for good liquor and cocktails, and I would like to stock my bar with more than gin and whiskey. I have weekly dinners and brunches, and would like to give my guests options for drinks and cocktails. Recommendations?