Q: Hi, you've got a great recipe on your website, How To Make Dashi Broth. Do you have any recipes on how to use the dashi broth to make an udon noodle soup just like they serve in Japanese restaurants?
Q: How do I store a batch of kombucha that is in the making (the scoby is working in the tea)? I have to be gone for two weeks and my new batch of tea is only three days into the process. Can I slow down the process by placing in a cool place? In the refrigerator, perhaps?
Q: I'm looking into buying some little oven-safe handled bowls so I can finally make French onion soup at home. What else can I use these bowls for? I've found they aren't cheap, and I'm curious about what other dishes or recipes they can be used for so I can get my money's worth!
Q: Could you please tell me the difference between Thai fried rice and Chinese fried rice? Are there any traditional ingredients that distinguish either version? It seems they get conflated in American cooking.
Q: Can we talk about the best wooden cutting boards for carving cooked meat? Mine was ancient and had developed a split, so I chucked it — there was no way I could carve a chicken or other cooked meat on it without juices leaking all over my counters.
Q: Maybe it's a silly question, but why can't I find just plain olive oil in the grocery store? All I ever find is extra virgin! I need something a little less expensive and flavorful for everyday cooking needs.