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2008-10-09 Southern Cuisine - Grits and white gravy: First, on the subject of grits. Growing up myself in the foothills of the smokey mountains of Tennessee and Alabama, I have become spoiled to southern cooking, although now I am in the San Francisco Bay...
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2008-10-03 Fish & Seafood - Question: Stojan, Thanks for allowing me to answer your question. The swordfish is a pelagic fish in that it has only a backbone and no other bones. It has skin with no scales and it is much larger than a yellowtail...
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2008-09-10 Fish & Seafood - Mahi Mahi: Hi Joanne, Thanks for allowing me to answer your question. The flavor is mild and not too fishy as long as it is fresh. The texture is flaky like a seabass. The meat looks opaque to brown when you...
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2008-08-26 Southern Cuisine - canning: The beauty of Splenda is that is the only artificial sweetener on the market that measures like sugar and is heat resistant. All the others, they evaporate during the heating/cooking process. Take your...
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2008-08-13 Fish & Seafood - shrimp salad: Hello Carol, thanks for giving me the opportunity to help with your question. Depending on your taste you could go either way. The salad would be my choice but you would need some lettuce. The soup...
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