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Mar
24
comment Burned enameled cast iron stock pot
@user23895 - Try white vinegar in a 1-1 solution of water and vinegar, brought to a boil and then lowered to a simmer for 15-30 minutes or so (don't let all of the liquid evaporate, tho!) An overnight soak, where you take the pot off the heat and let the acid work against the crud for 8+ hours, couldn't hurt, either.
Mar
21
comment Burned enameled cast iron stock pot
@SAJ14SAJ - Funny you should mention, a common shade-tree mechanic's trick to clean carbon deposits off of dirty valves and pistons is a hot vinegar soak.
Feb
28
comment Correct knife to use for portioning raw salmon?
Agreed! Sharp and honed on a ceramic "steel" - send out your knives to be sharpened once a year, and "steel" (hone) regularly. A truly sharp knife at hand is like having kitchen superpowers.
Feb
21
comment What is a Bamboo shoot called in Hindi?
@Mien - This is a question of cuisine, and not necessarily language! Culinary terms are fair game here, and this is a question about regional culinary terms, as a simple translation, "baans", may not give the questioner an edible ingredient from a local market in India.
Feb
12
comment Curries from Scratch, a beginners guide
5arx - You're mistaking oral tradition for scholarship, but that's beside the point. Being born and raised in India does not make you a good cook. Experience, talent and education make you a good cook - there is =no= guarantee that someone will be able to cook Indian cuisine skillfully simply because they're Indian, anymore that any random Texan can smoke a brisket with skill just because they're from Texas.
Jan
30
comment Crispy Lembas Bread Recipe
@ElendilTheTall - In his own words, (well, mostly, he used a rather unflattering term which I have replaced with the modern substitute) "...[Native Americans] were better: there were bows and arrows (I had and have a wholly unsatisfied desire to shoot well with a bow), and strange languages, and glimpses of an archaic mode of life, and, above all, forests in such stories..." - goodreads.com/quotes/…
Jan
30
comment Is it feasible to use anchovies to improve the taste of random dishes?
I'd disagree - I've had recipes, notably for British-style baked beans, that called for anchovies, and tho the jar I fished the oil-packed fillets from smelled strongly of fish, the taste of the fish was tempered out by other ingredients and the "richness" of the dish greatly increased. (I tried it with and without the anchovy fillets). A similar effect was noted with anchovy-filled olive tapas I've had in Spain - it accentuated the sweetness and robustness of the olive variety used in a pleasant, non-fishy way. I'll try to track down a culinary source online or in print to corroborate this.
Jan
28
comment How to open a can of olive oil?
Please also note - the oil will go rancid if not used quickly, and will have the potential to make a mess if the can is mishandled. Once open, the oil should be transferred to a tinted glass or a stainless steel container designed to store and dispense olive oil.
Jan
28
comment How to open a can of olive oil?
I have the same tin - it's a fantastic olive oil - but mine has a plastic pulll-out spout. Check the bottom of it for a red octagonal plastic piece - this is the pull-tab to pull out the spout, and it's attached to the spout cap. You'll need to pierce the spout once it's out and uncapped - squeeze the can to get the oil out.
Jan
27
comment What are the differences between different types of onions, and when do you use them?
@Jefromi - Red onions will be the strongest of the bunch, white and yellow onions are similar in flavor and potency; tho white is sometimes described as "tangier" than yellow, they can be used interchangeably.
Jan
24
comment Ceramic vs Stainless Steel in coffee mugs
Plastic is an option in this day and age - I have a double-walled plastic travel mug with a flip-up lid that's pretty durable and does a better job of insulating than steel. Not as fancy looking as ceramic or steel, tho.
Dec
19
comment Will a Dutch oven be a good investment in a motor home with a butane gas burner?
@Michelle - Ah! Then what you need is a portable propane oven designed for camping: campchef.com/stoves/portable-ovens.html
Dec
2
comment Is there a typical ratio for Herbes de Provence?
@SAJ14SAJ - And I quote - "..the famous mixtures of herbes de Provence... were unknown to my Provençal grandmothers, who used, individually and with discernment, thyme, rosemary and savory gathered in the countryside." Try again.
Dec
2
comment Is there a typical ratio for Herbes de Provence?
@SAJ14SAJ - The cited Wiki article (which cited a primary source) says there was no "Herbes de Provence" herb blend as part of traditional Provencal cooking. It's a modern culinary invention.
Dec
2
comment Is there a typical ratio for Herbes de Provence?
This is a very unhelpful answer.
Nov
21
comment vinegar in lollipops
@lemontwist - Vinegar Pie is a thing: bkcreative.hubpages.com/hub/What-is-a-Vinegar-Pie
Nov
20
comment What is processed meat?
Then downvote the question. The answer is on-topic, factually correct and cited.
Nov
20
comment What is processed meat?
Meat Product, bought ready-to-eat, is a good definition. It covers preservation and refinement techniques that some may find unappealing - adding nitrates in cured meats or extra animal fat or grain in sausages. It is a pretty broad field, tho, and may cover food no-one much has an issue with, such as plain beef jerky or low-sodium chicken stock.
Nov
20
comment Crunchy/fried grapefruit?
Asian Pear is the most common term for the fruit in the supermarkets in the US - some of them can be of a good size, tho perhaps a bit short of grapefruit-sized. Dry and crisp in texture and flavor, with a taste that's apple-ish and pear-ish while being neither. Delicious and relatively neat when eaten out of hand.
Nov
20
comment What is this sushi?
@Jolenealaska - There's a lot of technique in that little omelette. It's prepared with ground mountain yam in place of water or milk for one, and cooked in a particular way that involves ultrathin layers of egg rolled into a tamagoyaki, requiring a special makiyakinabe pan. Like the french crepe, tamagoyaki can be either pedestrian or the height of sophistication, and it's down to technique.