2,137 reputation
1129
bio website vegtopia.net
location Chicago, IL
age 30
visits member for 2 years, 3 months
seen Sep 3 '13 at 15:58

I'm a scientist, and in my free time I enjoy cooking, photography, ice skating, running, traveling, writing iPad apps, and other various hobbies.

Check out my High Peaks app: http://itunes.apple.com/app/46-tracker/id545125274?mt=8 or my GrapeKeeper app: http://itunes.apple.com/us/app/grapekeeper/id553851244?mt=8


Jan
19
comment Alcohol-optional desserts?
What kind of desserts have you looked at so far? Have you considered making rum balls and non-alcoholic truffles? That's the only thing that instantly pops into my mind.
Jan
19
comment How to keep baked seitan from being too tough?
There was actually a comment on VYY that the seitan was coming out poorly for others. I wish I had a good answer for you, I love making seitan but always just steam it first and pan fry or bake afterward to get a different texture.
Jan
18
comment How to keep baked seitan from being too tough?
So you would soak it and then bake it?
Jan
18
comment How to keep baked seitan from being too tough?
Is your goal to make seitan or baked seitan in particular? Steaming seitan makes a much softer texture. I used to bake it but would cover it in broth entirely, and it took so much longer than steaming. I think the 2 recipes you posted are supposed to have a tougher texture, although I love those 2 blogs I haven't tried either of those recipes.
Jan
17
comment Grinding melted latex off a pizza stone?
I got mine in Boston at a little housewares store on Harvard ave in Allston.
Jan
17
comment Grinding melted latex off a pizza stone?
Interesting, my pizza stone has lasted about 5 years of heavy use.
Jan
16
comment Non-beet alternatives to standard red food dye
Do these include beet as the coloring mechanism?
Jan
16
comment Making “long(er)-life” homemade mayonnaise
Can you be more specific about how this works and how you use it?
Jan
15
comment What is the modern alternative to sieving soup recipes?
I wonder if you could use a food mill on a fine setting. It does the pushing part for you.
Jan
8
comment What is more difficult to make: beer or wine?
I would say it depends on if you like the effort up front (then beer is easier, lots of up front work) or a lot of waiting (then wine is easier, less work up front, lots of waiting and intermediate steps before bottling). Same amount of sanitation in both cases, bottling can be more annoying with beer. I've brewed both wine and beer for several years.
Jan
8
comment long term wine storage
I give myself -1 for failing to follow my own advice, however. I need to get some sun blockers for my wine racks. :)
Jan
8
comment What is the benefit to using a paper filter in a moka pot?
Do you have a moka pot and coffee filters? Sounds like a fun experiment. Unfortunately I'm in a long distance with my boyfriend who just got a moka pot for Christmas or I'd try it myself!
Jan
6
comment Smoking pig butt: how to resume?
This answer is not really adding much that other answers haven't already said.
Jan
6
comment Domestic, fresh taste-alike for an Italian coffee
Where do you live? Because I've seen Lavazza stores in big cities, for example Chicago.
Jan
5
comment Questions about a recently purchased wok
Can you call the shop and ask?
Jan
5
comment Can I make pickled eggs that don't require refrigeration?
How long can you store them at room temp after using this method?
Jan
3
comment How to pop a tiny champagne cork?
Good to know, I'll try that out when I'm ready to drink it. In the past I've had Prosecco with a normal cork. Thanks!
Jan
3
comment Using cast iron pans only
Brand might matter too for weight, mine are all Lodge, which I really like. Sturdy, high walls, etc.
Jan
3
comment Make Kiwifruit sauce less sour without sugar?
Also, did you use ripe or slightly unripe kiwis? When they're ripe kiwis are much sweeter and less sour than unripe kiwis.
Jan
3
comment Make Kiwifruit sauce less sour without sugar?
Please post the recipe you used.