I am in a rut. I cook a variety of things, of different origin and ethnicity, but I am just bored and uninspired. Has anyone ever felt this and if so how did they break the spell? I usually love to cook, but even with the change... (36 replies, last updated by vballgal November 7, 2007)

premiers? 2. Is the length of time something lasts for affected by the use by date on the packet? For example, I usually make sure I eat something within 3 days of cooking it, ignoring the use by. I often treat use by as... (14 replies, last updated by herring November 22, 2009)

). I didn’t stir/uncover during the cooking process and now it’s more risotto than fluffy rice. Is there something I can do to fix? I let it cook 10 mins more than the 25 mins the recipe indicated. I have plenty of... (9 replies, last updated by mocro May 19, 2008)

Earlier, I had asked about ideas for cooking for a large group. The suggestions that came back were great, but here’s the final outcome: Paella. Now, here’s the cool part. I’m having a local welder make me a... (6 replies, last updated by David "Zeb" Cook March 21, 2002)

Yeah, for plain oats and not steel cut, the microwave makes good oatmeal. It is a 1 to 2 ratio ... 1 part oatmeal to 2 parts water ... so a 1/3 cup oatmeal to 2/3 cups water. Any variation in measurements as long as it is 1:2.... (22 replies, last updated by GermanShepherdPuppy March 29, 2007)

I don’t think this suggestion would raise eyebrows, but cook in bulk as well. You can make great casserole dishes that will last a long while by increasing the proportions from the recipe. Pastitsio is one of our... (49 replies, last updated by chef chicklet March 24, 2009)

I grew up in England and my mum ( not the best cook, was on a very tight budget being a single parent - and people weren’t educated about food back then (we never heard of garlic til i was in my mid-teens), but she used to... (12 replies, last updated by Coyote August 25, 2004)

in The Way To Cook), but I usually find myself with a pastry cutter and a bowl instead since I’m usually too lazy to drag out the food processor. The hardest part of making pie dough (in my opinion) is adding the ice water.... (17 replies, last updated by roxlet December 28, 2008)

options in the past have been to cook myself, or go for a good sushi meal, where the food and service is relatively consistent whether it’s a holiday or not. Thus, I’m always looking for a good restaurant where I can... (10 replies, last updated by lambrusche February 10, 2009)

There really should be an all-purpose sticky thread at the top of this board: Q: My *** is too hot. How can I tame down the spiciness? A: Dilution is the only solution. Acid or sugar may disguise it, but it doesn’t really... (7 replies, last updated by jeremyn July 5, 2009)

some garlic powder. Does anyone have any thoughts on how I can save this chicken from the inevitable trash can? I can’t cook it in any way that requires constant checking (I am at work). I was thinking about baking the... (8 replies, last updated by Sharuf February 17, 2006)

finally shut them all up and got them out of my way, this is what I did. (After a stiff drink or two) Luckily I had cooked most of the vegetable dishes 3/4s of the way that morning (I had a dogsitting job and knew I would be... (26 replies, last updated by danhole December 2, 2008)

It certainly does not sound like a lot of food, but if you got a hearty appetite, omakase without drinks with mostly sushi, one or two cooked appetizers, and maybe a little sashimi included will hit up to $80 after tax and tip.... (5 replies, last updated by K K August 18, 2006)

I’m very confused. The turkey I received as a gift today says on the label that it already has 8% basting solution. Does that mean the turkey does not require any further brining? Or does that only mean the turkey has been... (3 replies, last updated by gardencub November 21, 2008)

It’s not the way I usually cook, mw, simply because I avoid pre-made soups (canned or packet) because of all the sodium they tend to include. But I don’t see a “lowbrow” suggestion here, at all. I see a... (32 replies, last updated by alysonlaurel December 19, 2008)