Well, we've been thrown a curve. A family member has been diagnosed with high level gluten-soy-dairy sensitivites. And we live in an area that has limited access to gluten free products in grocery stores.

I know that many of our SE community struggle with these food sensitivities. I'm hoping someone can recommend a high quality, good tasting brand of soup base(s). I can order products online.

Other products I've purchased I would not buy again. I'm hoping for some recommendations for products tried and true rather than my current method, trial and error. Some of the products I've tasted were just so unappetizing or mushy (pasta).

Meanwhile, I'm reading labels, calling manufacturers to find out if their products contain gluten. Not much help with manufacturers, but that will be epic rant for another time.

Any feedback, tips and product referrals would be of greatly appreciated!!

Are you baking this season? Any family specialties? Holiday breads? Your favorite holiday cookies?

I am going the simple route this year. Magic cookie bars, rollo turtles and fool proof fudge on the candy end. Peanut butter, walnut-maple, old fashioned molassess with dates and melting moment butter cookies so far. Still have a couple more cookies to go.

What's on your baking list?

I've got a beautiful ham bone and lots of support ingredients. Spicy sausages, dried beans and grains of all sorts, aromatics, fresh herbs, spices, later harvest produce, the works.

Looking for inspiration, an idea I should try, a tried but true favorite, a spark.

What is your favorite, go-to or often made use for a meaty ham bone?

Tonight we're having paninis made with ciabatta bread, roast pork, provolone, parmesan, sliced tomatoes, pickled peppers & onions along with a quick end-of-summer vegetable soup and apple slices.

What's on your table tonight?

We're planning a family trip to Portland, Oregon. We'd really appreciate recommendations and suggestions for great foods, restaurants and must eats. Thanks!

Here, a steaming, soothing pot of egg drop soup made from turkey stock. I've been craving soup.

What did you have for dinner?

I was listening to a program on Wisconsin Public Radio earlier this week and the topic was cheese. (of course)

I recall a vacation in southwest portion of our state and stopped at Hook's Cheese Company in Middleton, WI. We purchased several selections, among them a twelve year old cheddar. It was the oldest cheddar I had ever tasted and was a revelation.

The radio program made me think this might be a good topic for Serious Eaters.

What's the most aged cheese you've ever eaten?

Just picked up a bottle of elderflower liqueur and am wondering what to do next. What is your favorite use or cocktail using it?

I've been exploring a number of new grains and this week I made a small amount of farro. I cooked it in lightly salted water and drained it when it was chewy-tender. Love the flavor and texture but always look to the SE community for ideas, suggestions and recipes.

What are some of your favorite ways to use farro?

I was blessed with an abundance of pak choi (similar to bok choy) in last week's CSA box.

I sliced some and added it to a brothy, tomato based vegetable soup. Made a spicy Asian style stir fry. Used it in place of cabbage in a saute' with sweet onions, green garlic and sliced mushrooms. Cooked some roughly chopped pac choi with chopped bacon and onions, added a splash of brown sugar and vinegar to serve along side grilled pork. I still have three fairly large heads left.

So, two things-
1.) I'm pak choi'd out. Can I blanch and freeze some?
2.) Does anyone have a preparation idea/suggestion/recipe to share or inspire me to make it again this week.

p.s. CSA box comes again on Thursday and since we are still in the very early stages of our growing season, I'm sure we're going to have a lot more of it coming.

I need ideas. Please.

I just bought a bottle of black vinegar, a new condiment for me. I tasted it and really liked the depth of flavor. Yet I wonder how folks of the Serious Eats community use it.

How do you use black vinegar?

Super humid and hot here in "weird weather" Wisconsin.

Tonight I marinated boneless chicken breasts in a chipotle marinade and set them on the grill. Made a coarse salsa of tomato, red onion, cucumber, cilantro, jalapenos, avocado and lime juice. Grilled some split romaine hearts, topped with the salsa, grilled chicken slices and a couple of generous squeezes of lime. Super spicy and satifying for a hot summer night.

What did you have for dinner?

I've got a couple of bags of frozen, shelled edamame. I'm looking for a little inspiration. What are your favorite ways to prepare them?

Yes. We're talking about the number one brand of ketchup. I even tried the "natural" sugar version and found it even sweeter.

I remember a texture of tomato sauce, but with the spice, sweetness and tang. Now I find ketchup to be not only overly sweet, but the tomoato-ey texture is gone. Is it me? Or has ketchup changed. I'm not a huge fan of ketchup, but it has it's place on the food scene. The overly smooth and overly sweet thing has got me running for a better flavor. It is not the ketchup I remember.

Do you have a new one that you like? If so, please share.

What is one of your favorite way's to use pancetta?

Alright. I was so excited about receiving a rice cooker for my birthday and so dissapointed with the rice every time I make it. I never have problems making rice on the stove top. Never. In the rice cooker, utter failure. I know... It's not supposed to be this way....

I have not branched out to my other rices (basmati, jasmine, etc.) at present due to my lack of success with plain white Riceland brand rice. I have adjusted the water to rice ratio several times, tried rinsing the rice, washed the rice.... you get the idea.

I'd like to blame it on the rice cookers, but I'm afraid that it's probably my water to rice ratio which I have yet to get down pat.
It's never separated grains, just a big bowl of mush. What am I doing wrong?

Please help me before I put the darn cooker in a rummage sale box.

What water to rice ration do you use? Is the brand of rice part of the problem? Do you rinse the rice before cooking? What do you do for perfect rice every time?

I picked up several packages of meaty turkey back parts for 49 cents a pound and just finished making 4 1/2 quarts of rich turkey stock plus a generous 2 cups of tender, juicy bits of turkey meat.

I plan on making a small pot of turkey noodle soup tomorrow and freezing some of the stock. I also plan to use about a 3/4 cup of turkey meat for turkey salad sandwiches. And maybe some risotto with asparagus this weekend.

But I must ask- What you you make?

Just picked up a bottle of Pickapeppa sauce. I have never used it before. One quick taste says it would be a great chicken or pork marinade ingredient. But I am a Pickapeppa newbie. So I am looking for suggestions, ideas and your favorite uses for Pickapeppa. How do you use it?

I've got two huge, (I mean huge) bags of frozen blueberries that need a purpose. My first thought is blueberry pancakes. Maybe a waffle topping. Mr. McD doesn't like fruit on/in his breakfast foods. So, I'm looking for ideas, suggestions, inspiration to utilize these gorgeous, frozen blueberries.

Does anyone have a killer muffin recipe? Or a small tart? A sauce, a jam or other ideas besides smoothies?

Hello Serious Eaters.

A relative of mine recently signed up to sell Cutco knives. I know they are American made. Do any of you own them? Have any experience with them? Are they all the sales pitch says they are? Do you love them? Or hate them? And why?

I'm interested in your feedback.

An earlier thread, "Meals For a Beginner" several SE members jokingly offered to bring various dishes to a gathering. That spurred my curiosity and made me wonder.

SE members and staff---

What would you bring to a SE gathering?

Ok. They did it. My two best friends gave me a rice cooker for Christmas. (Yes, we live far apart and just spent a great girl's weekend catching up.)

I know I can cook rice in it. But what other, more creative ideas do you suggest? The rice cooker is an Oster brand and it includes a steamer basket. There were no recipe suggestions or prep ideas with the instructions. I need some suggestions/ideas/tips to steer me in the right direction.

Serious Eaters- What are your favorite rice cooker uses other than basic rice?

I just picked up a couple of vintage cookbooks and a number of the recipes call for hoop cheese. I have not heard of it prior and my interest is piqued. Can anyone tell me where I can find real hoop cheese? Also, what would be a comparable substitute if none is available?

I've just come off two months of mega overtime and I am brain dead. I need some inspiration for what to make with the remaining pound of ground beef in my refrigerator. Earlier this week I made bean and beef burritos. Tasty. Yesterday I made meatballs with mushroom gravy, served with sour cream and chive egg noodles. Comforting, delish. I am toying with the idea of ground beef vegetable soup, but meh....

Please give me some inspiration and help me get my cooking mojo back.

What would you make with a pound of ground beef?

I have several recipes calling for lemongrass that I've been wanting to try. Living in a mid-Wisconsin food dessert, lemongrass is virtually unavailable at this time of year unless I travel to a more metropolitan area, quite a distance away.

Can anyone suggest a substitute or combination of ingredients that would be a close simulation of lemon grass flavor? Any help would be greatly appreciated.