| Name | Expertise | Status |
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Jim Musumeci
U.S.
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| Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. I have a great passion for researching food topics in my cookbook collection and on the Internet. Please let me hear from you with questions on food preparation, cooking equipment, ingredients, recipes, and recommended cookbooks. I cannot answer questions if you mark them "Private". This policy allows other readers to benefit from our discussion. Thank you and have a great day. | Available
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Jana Turner
U.S.
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| First of all, I LOVE to cook. I raised four kids and worked so quick and easy was very important. I can answer most any food/recipe question. Home style cooking is my favorite forum, but I also am knowledgable in sauces and some saute. Questions about food storage, food safety, quick and easy meals, cook ahead meals for freezing and hostess ideas are welcome here. | Available
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Angela
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| I can answer a lot of questions about cooking for your family, entertaining menus and family function recipes, menus, etc.(Unfortunately I am not very knowledgable about canning and preserving.) | Available
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Mike MacDonald
Canada
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| I can answer questions that deal with everyday home cooking from roasts, BBQing, marinades, slowcooking, poultry, pork, beef, salads and vegetable dishes.
The things I am not really able to help out on is desserts, fish and ethnic foods. | Available
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Diane
U.S.
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| I can help with any home cooking challenge, including providing ideas and motivation. Provide me with a list of what's in your fridge and I'll give you an idea for a beautiful dish. I specialize in a wide variety of ethnic foods, including Greek and Turkish dishes. I'm up to your challenge! | Available
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Mike N
U.S.
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| I can answer general cooking questions in regards to home cooking. I am the type of cook that can make a meal out of whatever you have in in your cabinets. When you see nothing, I see a meal. I know several things to do with chicken, beef and pork. My recipes and ideas are for the average person in the kitchen. You do not have to be an expert to make any of my meal suggestions I give you. I do not have any experience in cooking things such as duck or how to prepare frog legs. If it is a general home cooking question.. I am pretty sure I can answer it. If I can't I will do some research to find the answer.
Thanks for giving me the opportunity to answer your questions and help you plan your next meal. | Available
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2008-08-21 sacuse: Hi, Well to get a thick tomato sauce. You need to use some tomato paste. Tomato paste is tomatoes that have been pretty much ground up then the liquid is extracted from them. Depending on how thick...
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2008-08-11 fillet mignon: Hi Joanne..thanks for the question. Sorry not getting back sooner. As for filet mignon....it is not a cut I usually work with. For something quick, I personally would make a noodle casserole with sauteed...
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2008-08-10 convection cooking: Hi Joan...thanks for the question...the answer to your question is yes....the convection oven should be pre-heated just like a normal oven. The convection oven is great as it cooks food quicker and more...
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2008-08-05 buttermilk: Debbie: Hi. Go ahead and use the buttermilk from your market, it's fine. Nowadays, you will only find 1% or 1 1/2% buttermilk in foodstores. Traditionally, buttermilk was produced from the liquid...
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2008-08-01 cooking the internet: I use a number of websites including: www.allrecipes.com www.foodnetwork.com www.recipezaar.com www.epicurious.com If you simply type a search into Google for any recipe you are looking for you...
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