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visits member for 2 years, 3 months
seen Aug 18 at 18:29

Jul
21
comment Why does the grate of my charcoal grill keep rusting?
Just picked up a stainless grill - one downside is that stuff sticks to it like no-body's business. Be sure to oil that stainless grate with a high smoke-point oil just before you slap down the food.
Jul
8
comment What determines the 'saltiness' of salt?
Salt is salt except when adulterated - I suspect one brand uses a lot of anti-caking agents like sodium aluminosilicate or similar. Which brands, varieties and what does the label say are the ingredients?
Jul
2
awarded  Curious
Jun
30
comment How to evenly fry cubes?
@MichaelE. - Excellent advice, but some people, like myself, are terrible with using chopsticks. Fortunately, wooden "helper chopsticks" are a thing: everythingchopsticks.com/…
Jun
20
answered Why won't my beans soften?
Jun
16
answered Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads
Jun
9
answered How to cleanly slice hard-boiled eggs?
Jun
6
comment Can I use Cheddar cheese for pizza?
@PrestonFitzgerald - In some parts of the midwestern US, they use a mix of shredded swiss and deli-style provolone called "provel".
May
29
answered Why is the first hotcake always the worst?
May
16
awarded  Custodian
May
16
reviewed Approve suggested edit on How to prepare cockles for cooking?
May
15
answered How do I open a brand-new (plug-top) oval canister?
May
12
comment What's the skinny on fat asparagus?
My experience matches Cook's Illustrated - thick stalks are much less woody. I typically marinade in balsamic vinegar, S&P and olive oil for a half hour before grilling, tough skins have never been an issue.
May
11
awarded  Yearling
May
7
answered What are the grey-black specks that appear when whipping cream in stainless steel bowl?
May
5
comment How heavy should Chinese chef's knife be?
@qarma - It will vary from one model to another, depending on the steel, the handle type, and the construction. In my experience, it will be comparable to a german-style chef's knife: a little heavier than a french style knife or santoku due to its size, much less heavy than a meat cleaver. Frustratingly, manufacturers don't seem to list the weight of their knives in their product specifications.
May
5
answered How heavy should Chinese chef's knife be?
May
5
answered Why get a chef's knife or santoku if I don't eat meat?
Apr
30
awarded  Mortarboard
Apr
28
answered How can I make proper sandwich slices of home-made bread?