Reader Questions Tag

Monday. One of the most maligned days of the week. According to the Mamas and Papas, not only is Monday untrustworthy, it will leave you crying. All of the time. Now I can't have that. So below is a list of the people who won a copy of my appĀ Kitchen Disasters & Fixes. Since fish seemed to stump a lot of people, I am sharig a few of tips from the Fish & Seafood section, so you're all winners.
My recent CTV appearance proved my career as a mind reader would be short lived. I went on expecting some reader questions about roasted vegetables. Nope. Everyone seems to have them down pat. Instead, everyone was interested in frozen ginger and "that garlic thing." So, here goes:

Frozen Ginger

I started freezing ginger when I got tired of buying fresh, plump, juicy roots and mere days later tossing wrinkled, dried up knobs of wood into the garbage. I'd read that you could freeze ginger without sacrificing flavour and experimented a bit -- peeling or not peeling, chopping or not chopping. To my delight, I found the simplest approach is best.
This desperate plea arrived a couple of weeks ago from a reader:
Help! I make the most horrid coffee. I have tried every brand available (even your fav. store in Kingston!), grind my own beans, tried different coffee makers, Bodums, etc and it is still bitter and tastes awful!
Oooh, coffee. Such a personal choice. Andrew loves French roast so dark it looks (and smells) like asphalt. I like an espresso roast for my latte and a medium roast for your average cup. Some people like theirs black while others can't take anything stronger than a double-double*. If you're still searching for the perfect coffee, here are some points to keep in mind:

Last week, after I posted a no-carve recipe for Apple Roast Chicken, I learned I'm not the only one who dreads slicing up a bird in front of guests. With Christmas racing towards us, I thought I should cover this issue sooner rather than later. However,...

This is another of James Ingram's photos, snatched from the pages of Michael Smith's The Best of Chef at Home because I was too hungry to take a shot. In my defense, these potatoes were cooked alongside the Apple Roast Chicken so it was one...

MC from Calgary recently asked, "Why doesn't anything turn out as in the cookbook picture??" MC, I think at one time or another we've all felt your pain. The cake in the magazine photograph towers three miles high while your looks like a flapjack. The cookbook...

When I held the contest for Dana's Top Ten Table giveaway, I asked you to post your dinner dilemmas and promised to answer them all. So far, Dana has answered 10 of your most pressing questions in a podcast (don't panic, I'm going to be...

We tend to use the term "ice cream" generically, but the fat and calorie content between a scoop of French Vanilla ice cream and an equal portion of peach sorbet can be significant. So, what's in your bowl? Ice cream, ice milk, gelato, sorbet, sherbet...

This is Cheryl Arkison, aka the Backseat Gourmet. She's got a full-time job, a couple of blogs and two young kids. She's also got a lot of good ideas about handling fussy eaters. When I posted a Reader's Question about feeding fussy eaters, Cheryl didn't...

Update: First podcast launch ever? Make that WORST podcast launch ever. Internet Explorer refuses to launch it. Blogger refuses to embed it. And until iTunes adds me to the feed, no iPod can use it. Changing my motto to: Real podcasts. Real life. They ain't always...