Woe is Me
Usually when I cook something, a million different questions arise. Inevitably, I leave a good half million unanswered. It sucks.
So as not to lose them, I’ll list them here. I’ll get to them at some point.
If you have any insight or answers feel free to let me know, but be warned that I’m very skeptical. I may not believe you and will try to figure it out on my own anyway. 
In no particular order:
- Is it okay to marinate frozen meat as it defrosts?
- Where does one buy fish stock?
- What is “brown stock”?
- Lentils come in green AND red. Who knew? What is up with the red ones?
- Wait, lentils come in more than green and red? WTF?
- Will I ever find a recipe for mint cake? Not mint frosting on a regular cake. I want mint in the cake batter dammit!
- Does the white part of the scallion taste different from the green part?
- Is there a pepper out there that tastes good to me?
- What will happen if I sharpen my butter knives on a souped-up, serious, hardcore sharpener?
- Can I use food coloring on peanut butter successfully?
When I answer these questions, I’ll move them over to the Eureka! tab.
