| Name | Expertise | Status |
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Chef Glen L. Davis II
U.S.
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| I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices. | Available
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Renee Aun
U.S.
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| I have knowledge of the chemicals in spices that give them their medicinal qualities. I am also able to discuss their origins, trivia and folklore. I can advise on how to use spices, especially international spices and blends. | Available
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Alan Vogel
U.S.
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| BBQ Rubs and Seasonning. Types of meats best for smoking, grilling even oven cooking, Suggested recipes for any occasion. | Available
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| VOLUNTEER TO BE AN EXPERT IN THIS CATEGORY |
| Recent Answers |
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2008-08-20 spices: Sorry to say Francine, that is like asking, "How do you look 18 when you are 80?" It just isn't possible to revive old spices. When they are old, they are dead and need to be buried. You can try grinding...
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2008-08-16 Course Salt - Pickling Salt: Dixie, I am sorry it has taken so long to get back to you. The answer to your question is yes. Pickling salt is the same as table salt but you will have to use more salt . The granules of pickling...
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2008-07-23 peppers( habinero): Sorry David, Unless you add more stock and other ingredients, your only recourse is to have a glass of milk with your soup. Next time use a jalapeno, they aren't as hot. Habaneros are for the extreme...
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2008-07-19 Proper Marination: Hi Mike, Vinegar is a great preservative. I am assuming you are also adding some salt. If you use sterile jars, use the sterilize setting on your dishwasher or boil them for 10 minutes, they should...
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2008-07-17 coursesalt: Clara, I am so sorry I have not answered your question. You can find Kosher in any supermarket, it will say Kosher on the package. If it is not available any gourmet shop will have a wide variety selection...
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