My watercolor artist wife recently took part in an online exercise with artists who were doing illustrated recipes. Here is her 'Go-To' Lunch Salad, a mix of diced tomatoes and cucumbers, with feta. For every day it may be served with Melba toast, for other occasions, maybe some baguette. To see more of Pat's watercolors, check out her artist's website... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


New Design

Today, KitchenSavvy is excited to launch a new design intended to give readers a more contemporary feel and easier reading experience. Pages are simplified, with less content, including removal of the left-hand sidebar to reduce distractions. Loading is faster. A new search button has been added and a number of links to less relevant pages have been removed. The result,... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Chef-Induced Oscillation

When I was learning to be a glider pilot, one of the things I learned about was Pilot-Induced Oscillations (PIOs), which are formally defined as "sustained or uncontrollable oscillations resulting from efforts of the pilot to control the aircraft." Basically, the pilot tries to correct a situation, over-reacts, tries to correct for the over-reaction, and so on, making the matter... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


It all started with a plan to have Sloppy Joes for supper. For those not familiar, a Sloppy Joe is a mixture of ground beef in a tomato based sauce served in a hamburger bun. You can serve it sandwich style, which can be very messy, with the filling oozing out over everything, or as an open-face sandwich eaten with... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


I keep seeing cooking references saying that you need to dice your vegetables to a uniform size in order for them too cook evenly. Is that true? -Fred In a word, no. There may be an argument made for an even dice for aesthetic reasons -- a lovely rice pilaf with nice uniform cubes of veggies shows attention to detail... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Freezing Cheeses

Sometimes I make a dish which calls for Gruyere, Jarlsberg or another pricey cheese which is sold in much larger quantities than I require. Can these cheeses be frozen and used later for another cooked dish? -Zender Cheese can be frozen, however freezing can affect the quality of the cheese. In general, higher fat cheeses will freeze better than lower... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Okra - A Slimy Puzzle

I have a great gumbo recipe, except for the okra, which makes it slimy. Is there any way to prevent the sliminess? -Bob (& Kay) I haven't cooked with okra much, only a time or two, largely because it isn't that common in the produce markets I use, but I know what you mean about sliminess. In Ghostbusters II, singing... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Why I Won't Ever Be a Mainstream Food Writer

Not that I have ever actually aspired to be a food writer for a mainstream newspaper or periodical, but occasionally I see an article that really brings home the truth that I could never cut it in that job. The most recent was an article just before Christmas in a national paper. It was a question from a reader who... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Despite its reputation as being the hallmark of a skilled chef, a beautiful cheese soufflé is surprisingly simple to do, takes very little effort, and wows dinner guests. And, contrary to popular myth, you don't need to tiptoe around the kitchen while it is baking. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Pâtisserie

Here is my first suggestion if you are thinking of buying Pâtisserie by William and Suzy Curley -- allow yourself at least an extra day to just look at the marvelous pastries pictured in this book. It seems nowadays that with competition from other media, book publishers have moved to lower grade paper and have overall reduced the quality of... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward