meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year |
| seen | yesterday | |
| stats | profile views | 8 |
|
May 7 |
comment |
What do I need to get started with American style Barbecue? @SeanHart - This is true. You can also make a smoker out of a cardboard box and some sticks: instructables.com/id/How-to-Make-a-Cardboard-Smoker |
|
Apr 15 |
comment |
How to make garlic oil in a safe way…tomorrow I make garlic-infused oil on the spot - a cup or two of olive oil, a few cloves of smashed garlic and a sprig of rosemary. Simmer the garlic and rosemary (not deep-fry, don't let the oil get that hot), and use immediately. This is a fairly common technique. I'm not certain a garlic-infused oil will be a good gift, bearing that in mind. |
|
Mar 11 |
comment |
Replace the potatoes in a corned beef hash with something that isn't starchy? I had an excellent hash at a diner where the potatoes were pureéd rather than diced fine, and the beef shreds and diced onion mixed in and |
|
Dec 18 |
comment |
What is the best way to open a tightly fitted lid of a jar? @Ryan Elkins - Using the empty glove offers an extra layer of material to act as a cushion, allowing more hand strength to be brought to bear. |
|
Nov 30 |
comment |
Cochinita Pibil The term you're looking for is not roasting or stewing but "braising" - it results in moist, tender meat. |
|
Oct 30 |
comment |
What seasonal vegetable side dishes are appropriate for Hungarian Goulash? Three great answers, but we went with a sweet-and-sour red cabbage dish, so you get the checkmark. |
|
Oct 26 |
comment |
What seasonal vegetable side dishes are appropriate for Hungarian Goulash? Yup, even tho the recipe says goulash, it's probably better described as a beef pörkölt, thanks for that! |
|
Sep 21 |
comment |
How do I flip an egg when preparing it “over easy”? Metal spatula is the correct tool only for cast iron. It will scratch the heck out of your other pans. |
|
Jul 12 |
comment |
“Cooking” with acid (ceviche) @Chris - Raw salmon is usually frozen and then thawed before being made into delicious sashimi, as it is a vector for human-host parasites, similar to purely freshwater fish. Cite. |
|
Jul 9 |
comment |
What is special about pork that makes it so suitable for curing? While other meats can be cured - usually through dehydration, pickling or smoking - the sheer variety of cured pork in European and Asian cuisine dwarfs that of the other meats. The question isn't whether other animals can be tasty when preserved - but what makes pork so special that it so dominates charcuterie? |
