We ask our food editor, Aïda Mollenkamp, questions all the time. Aïda, what should we do with elderflower liqueur? Aïda, how do I wrestle the seeds from a pomegranate? And she knows! Now, her crazy-deep culinary knowledge is going cable. Aïda is launching a new show on the Food Network soon, called Ask Aïda. And the channel is asking you to ask—so ask. Upload a video illustrating your conundrum, and it might be featured on the show.
Well if no one else is going to ask ….
Single?
She is in fact single
Ahh, good to know. Now I can join her legion of fanboys without
feeling like I’m, you know, breaking a commandment or something.
Ahem.
Anyway, here’s my next question: I’ve got two identical cans of
soda. Can 1 I set gently on the table. Can 2 I shake real hard
and then set down next to can 1. From outward appearances,
these two cans are still identical. But from experience, we know
they’re not. What, precisely, are the physical and/or chemical
differences between can 1 and can 2 which will cause the expected
result when can 2 is opened? More CO2 driven out of solution?
More driven -into- solution? Residual turbulence doing something
or other? Angry voodoo cola god?
Sometimes when I’m boiling spaghetti, right towards the end of the
cooking the pot starts to foam up and boil over. I’ve found that if
I gently blow in the foam it settles down. Not like I’m blowing it off
or anything, just a quick puff and then the foam slowly subsides.
What’s going on here? Do you think there’s a market for spaghetti-
anti-boil-over fans?
Brazil nuts. WTF?
I have extra baby oatmeal can i use it in cookies , and what is the echange?