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.
Q: I like to use honey to sweeten my morning smoothie, but it never seems to completely dissolve. Are there any tricks to make it dissolve more completely, or types of honey that dissolve better than others?
Q: I don't own a slow cooker and don't want to purchase another kitchen gadget. I do have a pressure cooker, though, and use it often. I've seen a lot of really great recipes for slow cookers and am wondering if there's a good, or formulaic, way to make a conversion from slow cooker to pressure cooker.
Q: I am searching for a griddle that does not have a grease drip hole. One that can do hamburgers, waffles, pancakes, paninis, bacon, and fried eggs, but that will also allow for the cooking of scrambled eggs.