I get it from all ends.

Friends, colleagues, family members and even people’s mothers, whom I barely know, call me with their standard opening line: “I have a food question.”

It’s a pattern that began some 20 years ago, shortly after I started writing about food for the former San Diego Tribune, and then various publications after that. The influx of questions, some commonplace, others far-fetched, has continued since I landed on the pages of the Gay & Lesbian Times. In fact, the inquiries have turned more colorful compared to the last time I penned a column on this topic several years ago.

“Do you know of any carving tricks for shaping heirloom tomatoes into a swan or fish?” a party host asked me recently. Or another odd question posed to me last week by a friend was: “Can I make whi-pped cream from powdered milk?”

What’s ironic is that I’m no Betty Crocker, and hardly an expert on vegetable topiary. As for powdered milk, I don’t use it for anything.

But I do love cooking. And I possess some way-in-the-past restaurant experience, along with a set of frighteningly acute taste buds that not even the worst of head colds can squelch. I’ve also learned through much trial and error the joys of improvisational cooking – or how to follow intricate recipes in the frenzied hours before throwing dinner parties. Yet if I were to tell people that their lobster bisque can be sweetened by adding in a package of Skittles, they would probably view the advice as hallowed, merely because I write about restaurants.

When I don’t have answers, I’m normally happy to look them up. But let it be known that I don’t know how to build chocolate pyramids; I’m not sure how to properly bone eel, and God knows where in San Diego you can buy rabbit livers.

Below are some of the simpler, conventional questions people have asked me, along with proven answers that can be put to practical use.

How do I core a head of lettuce without ripping it into smithereens?

Pick up the head, with the core pointed downward, and give it one hell of a bang on a flat, hard surface. The lettuce stays intact, and the core lifts out cleanly.

How long does baking flour keep?

When sealed and stored in the freezer or refrigerator, flour stays fresh up to 10 months. At room temperature, it’s good for about four months. You’ll know it’s gone bad when it starts clumping or when little black flecks appear. Those, my friends, are weevils.

How long should shrimp be boiled before they are chilled for shrimp cocktail?

Forget timers. Shrimp are cooked as soon as they form the letter “C.” They’re overcooked when they turn into “O.”

I just made a batch of rice that came out sticky. Can the damage be undone?

Rinse the cooked rice in a large colander under warm water for about 30 seconds, and presto.

Every time I marinate steak or chicken, the flavor of the marinade is barely noticeable. What am I doing wrong?

Marinades should contain one part acid (vinegar, wine or citrus) to two parts oil. And the rule of thumb is a half-cup marinade for each pound of meat for a minimum of 24 hours.

What speed should I set the electric mixer on when making mashed potatoes?

Medium. And stop as soon as they’re smooth. If you beat any longer or on a higher speed, the gluten begins to form and you’ve discovered how to make Super Glue.

What’s the best way to cook scallops so they don’t turn out rubbery?

Use the 1 2 3 method. Braise them on medium-high heat in a covered pan. Liquid should be one part butter, two parts lemon juice and three parts cream sherry, wine, broth or water. Cook large scallops for about five minutes, or until only a tiny dot of translucent meat is left in the middle.

What’s the difference between mace and nutmeg?

Mace is the outer shell of the nutmeg seed. It has a lighter, less-intense flavor than nutmeg, and is commonly grated into pound cake recipes and ricotta cheese mixtures.

Why does garlic taste so strong in some recipes yet weak in others?

Garlic isn’t always the aggressive seasoner that people think it is. When slow baked, it turns mild and sweet; yet it’s very pronounced when flash-fried in fat, bitter when it turns brown in a sauté pan. Oil is usually required to quell the assertiveness of raw garlic.