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Home Cooking/Experts

Expert	Average Ratings	Expertise
Mike MacDonald Canada Available View Profile Ask A Question View Past Answers	Knowledgeability 9.93 Clarity of Response 9.93 Timeliness 9.96 Politeness 10.0 Total Questions 98	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.
Mike N U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.89 Clarity of Response 10.0 Timeliness 9.97 Politeness 10.0 Total Questions 95	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.
Diane U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 9.88 Timeliness 10.0 Politeness 10.0 Total Questions 59	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!
REBECCA ALFORD U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 10.0 Timeliness 10.0 Politeness 10.0 Total Questions 19	Any cooking and home baking questions from meal planning, to shopping and preparation.
Joseph Lowe U.S. Available View Profile Ask A Question	Knowledgeability 8.00 Clarity of Response 8.00 Timeliness 9.00 Politeness 9.00 Total Questions 6	I specialize in waterless and greaseless cooking. I've found that it is common for people to buy specialized waterless cookware, which can be expensive, and become disappointed initially because they don't know how to use it properly. I can help these people get the best out of their investment in stainless steel waterless cookware. I specialize in waterless and greaseless cooking. I've found that it is common for people to buy specialized waterless cookware, which can be expensive, and become disappointed initially because they don't know how to use it properly. I can help these people get the best out of their investment in stainless steel waterless cookware. I consider myself an expert, however I am not a professional chef.
Sandra Williams Canada Available View Profile Ask A Question View Past Answers	Knowledgeability 10.0 Clarity of Response 9.00 Timeliness 10.0 Politeness 10.0 Total Questions 25	I'm very inventive and can improvise ingredients when the ones called for are not on hand. Baking cookies, pies, muffins and squares are my favorite, but have not perfected yeast breads. I'm skilled at home cooked meals and have a talent for making flavorful meals with spices and can stretch them for many people.
Jim Musumeci U.S. Available View Profile Ask A Question View Past Answers	Knowledgeability 9.95 Clarity of Response 9.98 Timeliness 9.94 Politeness 10.0 Total Questions 168	PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE" AS WE ARE NOT SET UP TO RESPOND TO THESE REQUESTS. 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 love researching food topics from my cookbook collection and on the Internet. Please ask questions on food preparation, cooking equipment, techniques, ingredients, recipes, and recommended cookbooks. Thank you and have a great day.
Jana Turner U.S. On Vacation returns 12/01/2009 View Profile View Past Answers	Knowledgeability 9.96 Clarity of Response 9.96 Timeliness 9.98 Politeness 10.0 Total Questions 129	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.

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Recent Answers

2009-11-20 extending cooking time for lasagna?:

Hi Em. This is not as easy as it might seem. Lasagna is touchy and likes to give you a hard time. Here are my recommendations: 1. Freeze the lasagna uncooked. When lasagna is cooked, then frozen

2009-11-18 2 quick q's:

Hi Carl. First of all, you should only toast raw peanuts. Most planter peanuts are already roasted, so toasting them would be unnecessary. If you need to toast any nuts (raw peanuts, pine nuts, raw

2009-11-09 steam + fry:

Hello again Pan. Here are my thoughts on your questions: 1. Yams can be difficult. We recently bought three yams from the same batch...looked alike in size and color. Two were fine. One was tough

2009-11-07 vegetable storage/freezing:

These types can be cut up and frozen on a tray, then placed in individual bags and kept in freezer. No real prep is necessary but they will be a little softer once thawed, pretty close to fresh though

2009-11-04 Chicken Francese:

Sure - you can freeze it if you don't cook it or add the sauce. You would need to freeze it at the stage where you have pounded the meat and then dredged in the flour and then egg mixture. At that point