[femmennoir]

So this is coming out of people asking questions such as: How do I turn my hardened cache of honey into a silky smooth delight once again? (Put it in a bain-marie - hot water bath - and it will return to its primal state) or....My vinegar is cloudy, should I throw it away? (no, just filter and keep the mother of vinegar and you will never need buy another bottle!).
Do you have a kitchen dilemma? have you invented a nifty solution to a kitchen problem that was plaguing you? This thread is for you!
Are you the keeper of some incredible "old wife's" remedy or down to earth bit of folklore which you have experienced works like a charm? This thread is for you!
My name is not Heloïse, just Elle*, but I want to compile the all-time wise femme/butch kitchen almanach!
So, to start: did you know that a profusely bleeding cut (happens a lot in a kitchen) can be treated by plunging the offended finger in a quantity of ground black pepper? It is instant, the bleeding stops and the pepper and the blood combine into a scab: efficient and safe, not to say probably tasty, but I digress..! It is used in restaurant kitchens in Europe and really really works, although I have freaked out chefs in American kitchens with that!
Your frugal gourmet queen, Elle*