Ingredient Substitutions

No, ground flax seeds will not give the same results as flour.

There are no such substances as xyotol and suger. If you mean is xylitol a healthy substitute for sugar, it's perfectly safe. See: http://en.wikipedia.org/wiki/Xylitol

Yes you can use self raising flour for churros

The color will be a fairly strong red as it is a very strong acid in the pH scale.

Sour cream

In theory if you add any flavouring to the milk it will result in a flavoured cheese. You can get strawberry flavoured goat's cheese so perhaps chocolate will be next.

Yes. Spin down the blood (10-15 mins at 3400RPM will do) and pull off the supernatant, plasma. Ta da!

Yes, the lemon zest (the yellow part of the peel, not the white pith that is bitter) is the most flavorful part of the lemon. The zest contains the essential oils of the lemon, which represents concentrated citrusy flavor. In fresh or even dried form, lemon zest can bring brightness to any dish. The same characteristics apply to the zests of orange, lime, and grapefruit, but lemon zest is the most widely used.

Yes it can. the only difference between the oil is the thickness. 75 weight and 85 weight. its not that big of a difference so it can be replaced with that.

ewan qou sau.....................

It means that the product contains at least some real maple syrup made the old-fashioned way by boiling down sap from maple trees instead of being made by just taking some corn syrup (or something similar) and just adding maple flavoring to it. When looking at the two products on store shelves, it is relatively easy to tell the difference. Real maple syrup costs between 10 and 20 times as much as the imitation stuff.

Assuming that both are the same percent juice. Frequently, many juices (especially cranberry) aren't 100% juice, they're "juice cocktails" which may contain only around 20% juice, the rest being sugar water.

Vanilla is a flavoring and an aromatic. It comes from the seeds of an orchid. The vanilla beans are the pods of the orchid that hold the seeds. The seeds can be used directly in foods and the pods are often used to flavor foods by steeping them in hot liquid. Vanilla extract often used in baking is made by soaking the beans in an edible alchohol to extract their flavor and then bottling the resulting liquid.

Dry vermouth, but use a little less.

Wholegrain mustard can be made to any heat desired, but commercially produced wholegrain mustard is frequently mild; English mustard is particularly hot.

sugar....the stuff that makes the chocolate (cocoa) isn't naturally sweet...it gets its sweetness from sugar

If it is meant to thicken a sauce, or be used to make pastry, just use plain/all purpose flour.

If it is meant to make pasta, there is no substitute. If it is used to make bread, switch to a recipe which requires "strong flour".

If you do some simple searches on Google you will find that the terms bittersweet and semi-sweet are used almost interchangeably in several recipes calling for chocolate. If you want the technical answer as to the differences between the two, bittersweet typically contains less sugar than its counterpart. In the end, however, the choice all comes down to personal preference in most baking recipes. Many chefs within the industry as well as your homegrown baker-cook fashion recipes depending on their own personal preference in properties of chocolate. The only real time this becomes a factor is in recipes where fat or sugar content affects the overall outcome of the recipe I.E. fudge, chocolate sauces or ganache, ice cream, etc... Also, take into account the intended form and shape of the chocolate. In a recipe where semisweet chocolate is called for, typically the intended form to be used is chips as opposed to squares. If all you have is squares though, a quick stint in the freezer and a wallop from a meat tenderizer or food processor will produce a similar outcome in the finished recipe.

No because Real Lemon contains concentrated lemon juice which contains sugar and sulphates. Whole lemons must be used.

"Maple sugar is about twice as sweet as standard granulated sugar"

From

http://en.wikipedia.org/wiki/Maple_sugar

Wholewheat flour

Your dog may have worms. As gross as it sounds, you'll need to check his droppings for worms. You'll need to go to the vet if there are no worms in his droppings. If you do see worms, then you can buy some worm treatment at most pet supply stores. You can also buy it at Ace Hardware and Tractor Supply Co. You could also take your dog to the vet to get this medicine administered. If you're worried about giving the dog the medicine yourself, then I strongly suggest you take him to the vet. Good Luck.

Yes. "Kosher" salt is really a misnomer. Coarse salt was used to cure and preserve certain meats, by drawing out residual blood, part of the process of "koshering" meat. So it came to be known as "kosher" salt, when if anything it should be called "koshering" salt. But because kosher salt is like lots of regular salt crystals stuck together, if the recipe calls for regular salt you need to use less kosher salt, but if the recipe calls for kosher salt you will most likely wind up needing more regular salt if you don't have kosher salt handy.

Sweet Mustard is sweeter than Plain Mustard.

Yes, all you do is mix flour with the milk because it is so thick that it will act like a paste.