It helps to know who wrote a question. Used to be linkable to their other posts they wrote... plus that way you know when they are updating.
Was this removed on purpose or just a freak of my computer?

~Just curious,
blizcheetah.

My husband decided that he would bring some quinoa home for us to make. Never cooked with it before. Starting advice or recipes? Is it 2-1 like rice or should i definitely be using a broth or what? Is it nutty or sweet or blank slate?

(and note: seriouseats, you need to fix your dictionary as it does not recognize quinoa.)

Hello. Might be my browser freaking out, but anyone else having trouble clicking "back" button on IE today on this site? I am sure I did not have this same trouble before. I tried other sites and they seem ok.

I go to Talk section, click a topic, then try to get back to the Talk section by clicking "back" and nothing happens. I hold the mouse on "back" and it gives me *2* copies of the site I am on. I can choose the item from the back drop-down box and that works.

I have never bought curry powder that listed its ingredients until recently.
Does anyone know what African Bird Pepper is? Is it different from normal pepper?
I also noticed cardamom, mace, coriander (didnt say seed or leaf?) and a few other shockers. I claim to hate cardamom, my husband hates leafy coriander (soapweed), and we noticed neither. I know there are no exact recipes as essentially it means "mixed spice of the tumeric or curry-leaf kind", but I was wondering if anyone here might be able to shed some light.
Or share... what ingredients have shocked you?

Did anyone watch the recent episode? My ears perked up when they mentioned the guests were from SeriousEats... LA. Yep, wasn't paying attention before or after, so maybe I imagined it. Now I cannot find any reference to such a thing... and am wondering if its anyone on here or if I totally hallucinated the experience.

My comment doesnt show in my account or on the talk topic. It said it was going to be reviewed and I thought, well, there is nothing objectionable to it.... If it is just that it has not been reviewed, shouldn't it show up under my account with a note to it?

when i first started here i was uncertain of this site and at work so i gave you a bogus email address... or i think i did. can you change the email address you have linked to an account?

I'm making a baked onion dip. The recipe calls for grated parmesian cheese. I used real parmesian I had in the fridge instead of the dried stuff in a can, and I think because of this, it came out topped by a layer of oil. I had to pour it off. It was kind of gross.

I have some of the uncooked stuff left. I also want to increase the oniony flavor by adding some caramelized onions before baking.

Any advice on how to make it not so oily?

The recipe called for mayonaise, cream cheese, onions, ground pepper, and the parmesian (basically equal parts of everything but the pepper). All this is mixed together and baked in ramekins for 45 minutes at 350 F.

I need to know... Does anyone like those twinkie-like circular things packaged to be used for strawberry shortcake?

We can do this as a yay! or nay! if you like... and if you don't like them, what do you use instead? and if you do like them, do you do anything to them that makes them better?

I am horrified by them. My husband thinks they are great. I always try to convert our angel food cakes into "strawberry shortcakes" so as to avoid saying i want strawberry shortcake. It is the only way we are both happy with the dish. This is why I am hoping you will have other ideas.

I was reading the drunken foods list and realized how many of us like deep fried veggies. Some vegetables are better than others and some are better with certain batters. What are your favorite combos?

Me, I love sweet potato tempura and cauliflower pakora and potato chips.

The what do you put on corn-on-the-cob topic made me wonder... On potatoes, I will order loaded at a restaurant, but if I am the one fixing it, I like sour cream or mild cheddar for white potatoes and a tiny dab of butter for sweet potatoes.
What do you like on top? And do you eat the peel?

So we have this whiskey we can't drink. It is so nasty. Very VERY smokey flavored. We are thinking to cook with it. Any suggestions?

I have a turkey carcass and was thinking soup. I also have broccolli. Plus we had this really cool Stilson soup at our local culinary school luncheon...

So I thought I would make a soup like this... boil down turkey. strain out bits. keep meat bits. boil potato cubes, chopped onion, broccolli in turkey broth. use blender on that. add half and half and some blue cheese and the strain out turkey.

Anyone have warnings before I go trying this? or any proportion suggestions? I'm kinda winging it....

My husband added Tabasco to my turkey veggie soup! I was upset until I tried it. He puts more than me. Now, I just put 3 shakes. It makes the food tangy and hot which in my soup was missing. My soup was aiming at hearty and meaty, probably like lamora's gravy.

So what weird things do you like hot sauce on, if anything?