Dear Heloise: What are charnushka, cardamom and chervil? Are they different or the same thing? I just started cooking for myself, as a single guy, and these spices are new to me.-Jason D., Jackson Hole, Wyo.
Jason, charnushka generally is used in Armenian, Lebanese and Indian cooking. New York bakeries often put charnushka seeds on Jewish rye because of their smoky-flavored taste. Cardamom are tiny seeds with a lemon-ginger taste, often used in bakeries, and are popular in Scandinavia. Chervil has a slightly sweet flavor, and is used on fish, potato and egg salads and vegetables. It closely resembles parsley.
FYI: Ground spices will last one to two years if stored in airtight containers away from heat, moisture and light.-Heloise
GRILLING SAFETY
Dear Heloise: Now that summer is here and a lot of folks are grilling outside, maybe it's time to remind them of some basic "never" rules:
- Never use a charcoal grill indoors.
- Never add starter fluid to hot or warm coals.
- Never wear loose-fitting clothing (especially sleeves) around a grill.
- Never grill near dry grass, brush or other flammable items.
-Thomas H., Royal Oak, Mich.
MICROWAVE
REHEATING HINTS
Dear Readers: I get many letters asking about using a microwave to reheat things, so here are the most commonly requested food items:
Coffee (1 cup in glass or porcelain): high for 1 to 1 1/2 minutes.
Baby food (4 ounces in the jar with lid removed): 20-30 seconds.
Buns and rolls (two at room temp): reheat 10-15 seconds.
Hot dogs (two at refrigerator temperature, wrapped loosely in paper towel): reheat 1 1/2 minutes.
Rice (1 cup, cooked, in a covered glass container): reheat 1 1/2 to 2 minutes.
-Heloise
EGGS AND VINEGAR
Dear Heloise: Some of the best beauty products are right in your kitchen. I take the white of one egg and an artist's paintbrush and apply it to my face while I lie down and rest. When it dries, I take the yolk from that egg and use it with my shampoo to wash my hair, then do a final rinse with vinegar and water.-Nancy H., Harvey, Ill.
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