4,993 reputation
730
bio website
location West Virginia, United States
age 34
visits member for 3 years, 1 month
seen 12 hours ago

Aug
2
reviewed Approve How to maintain a smooth seasoning on carbon steel skillets?
Aug
2
reviewed Approve What is this “Egyptian Coffee”?
Jul
30
awarded  Revival
Jul
22
awarded  Enlightened
Jul
22
awarded  Nice Answer
Jul
18
comment How to find/substitute dry corn with shell removed for stews?
I may have misunderstood when you said you had tried hominy, but that it wasn't the same. Looking at more sites and images about the Yoki brand you reference, it seems they are all steam-peeled. What type of hominy did you try and how did it fail to meet your expectations?
Jul
18
answered How to find/substitute dry corn with shell removed for stews?
Jul
16
revised Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
spelling
Jul
15
comment What meats can I serve medium rare and why?
@rumtscho Trichina spiralis worms are not specific to pigs, they can also live in humans, bear, rodents, and horses. The majority of known trichinosis cases in the US over the past 5 years have been due to consumptions of undercooked game (mostly bear), not pig.
Jul
12
reviewed Approve How to Sous Vide Filet Mignon to Medium Rare
Jun
24
comment Looking for a specific type of pasta to go with pesto
@MarkE The problem with using thin noodles with thicker sauces is that you lose the textural difference. One pasta that has become more commonly available in supermarkets that has a substantial texture and works well with pesto is orecchiette.
Jun
24
comment Looking for a specific type of pasta to go with pesto
@Alex MarkE is right in about surface area. Angel hair pasta has a surface area to volume ratio of about 4.5 whereas a wide flat noodle like Tagliatelle is more in the 2.8 range. Thicker pastas have even lower ratios.
Jun
22
awarded  Yearling
Jun
7
answered How do I make my baking powder biscuit dough stick together?
May
21
answered Will a Sourdough starter from one locale change to yeasts of current locale over time?
May
19
comment What causes dutch oven flavor?
Can you be more specific/descriptive about the flavor you are interested in? Do you taste it in all types of food cooked in your dutch oven? Do you taste it in foods baked in the dutch oven?
May
19
comment What causes dutch oven flavor?
The item in the picture you have posted is called a cauldron in the US and would be used mostly for stewing. In addition to the differences noted by @saltface, a dutch oven/camp oven has a flat bottom which makes it a little more versatile, useful for braising, stewing, frying, and baking.
May
17
reviewed Approve Cast Iron - Enamelled - Season or not?
May
17
reviewed Edit How should I modify my vanilla frosting to convert it into a chocolate frosting?
May
17
revised How should I modify my vanilla frosting to convert it into a chocolate frosting?
fixed grammar, improved formatting