Forum

Something I would like to see on the site is a food dictionary that assists us with the terminology of ingredients and cooking methods.  In particular there are many different names for foods that can be unfamiliar for some and familiar for others.  Some ingredients are not available in some countries.  For example I've seen monterey jack cheese as an ingredient and would love to know what is the most suitable alternative cheese to use.  I know this is a big ask, but perhaps a reader would have a simple suggestion of a blog we could be directed to?  I have a Cook's Dictionary and use that most of the time.   What Food Dictionaries are out there that are recommended by our community?

I was actually thinking about something like that, when I prepared some squid a few days ago.

I would have liked to know how better to clean it (remove guts by grabbing tentacles and pulling, cut tentacles from head and throw away head with guts, pull quill out, remove skin), a warning how long it takes, and the tip to clean first, then freeze, so you don't have to spend time on cleaning on the same day you are cooking it.

I suppose you mean something like that?

http://www.foodsubs.com/ has a lot of alternatives for different kinds of food, but it is not always easy to find what you're looking for.

http://www.bbc.co.uk/food/ingredients is quite good for general information on ingredients.

I'm curious what others have found.

Our own food dictionary/substitutions list would be fun to have!  Especially if it's a wiki type thing that readers can contribute to!

The "Food Substitutions Bible" by David Joachim is quite comprehensive, making it a handy book to have on your shelf!  It's not perfect, but it's very good.  I've also had good luck Googling for substitutions I can't find in Joachim's book.  The search terms I've used have been "German's chocolate substitution" and "sweetened condensed milk substitution."  They've yielded some great ideas that weren't in the book!  

You can always ask here on the forums, too!  We're a pretty international bunch, so it should be possible to get good ideas from other readers!  Monterey Jack cheese, for example.  It's a very mild (almost flavorless) white cheese that melts well so it's useful in dishes that include cheese but in which the cheese shouldn't dominate the flavor.  Mozzarella (the kind for pizza, not the fresh cheese), provolone and Münster cheese are good substitutes.  Mexican queso Oaxaca or Chihuahua are similar. So are mild Gouda or havarti.  Since jack is a mild cheese it takes to flavoring.  In the U.S. versions are sold made with jalapeño or habanero peppers included to kick up the flavor considerably. Black pepper or garlic and herbs are other flavors. Similar flavored cheeses can be substituted. Or in recipes just add your own seasonings to the plain cheese.  On the West Coast you can also find an aged jack cheese that's suitable for grating.  Substitute parmesan cheese for that.