Dear Westfield Foodie,

a) How do you make cauliflower rice? 
2) How do you know if baked salmon is ready? 
iii) What is the difference between a caper and a caper berry? 


I want to hear from you. Your questions make me feel like an authority. You challenge me and force me to learn new facts and methods. And, I like being the go to person for your food questions. And I am accessible...I'm on facebook, on Twitter, at school pickup, in town, on the elevator, next to you at a red light, pulling out of Surgents, the Lucky store or at the Mobil...I am everywhere you need me to be for your Food 911.  

Ask the Foodie! 

westfieldfoodie@gmail.com

Write me anytime. Ask the Foodie. Send me your stories, recipes and questions.  Your questions will be answered in my blog. Confidentially of course. Unless you specifically state otherwise, I don't name names.


The answers to the above questions are...


a) I have never tried it but here's a link. 
2) 400 degrees for 20 minutes for rare - you want it to feel like the skin between your thumb and index finger when you poke it. 
iii) Capers are smaller, rounder and darker in color; caper berries are larger and on the vine. Both are brined in water, vinegar & salt and they can be used interchangeably.


Write soon!
WF