Q: I'm suffocated by chiles! What I mean is that I love to cook spicy food, and add chiles to everything (mostly stir-fries, but also omelettes, pasta sauce, and really anything). The problem is, my apartment does not have a range hood.
Q: I set out to try a new lemon bar recipe and instead pulled off quite the confectionary magic trick. I prepared and pre-baked the crust, exactly as the recipe directed, and then I poured the lemon filling over the crust and baked the whole thing until it was set.
Q: I was wondering about frying chicken. I use a resealable bag to put my flour in, along with my spices, and then I shake my chicken pieces in it. There seems to be a lot of flour left after I am through shaking; is this same flour OK to use in my chicken gravy?