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: For the next few weeks, I'll be working four hours from home and staying in a hotel with no refrigerator, though I will be coming home on weekends. Do you have any suggestions for non-perishable, non-refrigerated, no-cook healthy food that I could make instead of eating out every meal?
Q: I am hosting some lady friends this weekend for cocktails. A few are bringing appetizers or desserts, but I'd like to serve something that's a little more filling. Thought of doing soup or chili, but I've done that before. I'm also intrigued by the polenta party you recently focused on. Suggestions?
Q: I bought a type of lettuce I've never seen before at a local farmer's market, and I forgot to write down the name. The leaves are juicier than any other lettuce I've had before, and the flavor is almost salty. Any idea what this is called?
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'm throwing my first baby shower in a month and am stumped about food! It's from 1-3pm, so we're just serving snacks and finger foods. We'll have a champagne bar with bubbly (both alcoholic & not), fruit and a cake, but we don't know what to serve. It's an an elegant, outdoor shower. Help!
Q: We go through a fair amount of cheese at our house, and recently we started freezing the rinds.
I know that we can simmer these in tomato sauce to give a nice flavor, and we've done that, but the problem is we go through WAY more cheese than we make homemade tomato sauce.