2,142 reputation
1130
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location Chicago, IL
age 30
visits member for 2 years, 5 months
seen Dec 18 at 20:51

Jan
3
comment Using cast iron pans only
They're definitely heavy, but you can get different sizes. I have 8", 10" and 14". The 14" is a beast. 8" very light.
Jan
3
comment Using cast iron pans only
@Rob - were there any other issues you had in mind specifically? These were the big two things for me but I'm not sure if you had anything else you wanted addressed.
Jan
3
comment Cleaning oil sprayer pump
If using acetone I would definitely rinse with alcohol afterward as acetone doesn't rinse clean, and that's not something I would want to consume with my oil on the next use.
Jan
3
comment Cleaning oil sprayer pump
How long did you soak it?
Jan
2
comment What's a good bible on vegetarian cooking?
I agree, I just have a pet peeve that she includes fish in her cookbooks. Not 100% vegetarian by any means.
Jan
2
comment What are the pros/cons of serving the salad dish before/after the main dish?
I have no idea, which is why I'm asking.
Dec
31
comment How can I replicate authentic German potato dumplings?
You may want to format this answer with paragraphs in order to make it easier to read.
Dec
31
comment Enhancing garlic and tomatoes on toast
It almost sounds like you're making a cooked bruschetta. I don't really know what to suggest because it's a matter of personal taste, but maybe Google around for bruschetta recipes?
Dec
30
comment What is the difference between Milk Chocolate and Dark Chocolate?
That is very true!
Dec
30
comment What is the difference between Milk Chocolate and Dark Chocolate?
Sure, lecithin could be an issue, but its usually soy. Generally milk fat is more of a problem in chocolate than lecithin.
Dec
30
comment What is the difference between Milk Chocolate and Dark Chocolate?
Sometimes chocolate labeled dark still has milk or milk products in it, which is obnoxious if you're allergic to dairy or vegan.
Dec
29
comment How to remove quinoa bitterness (with many restrictions) doing chapatis
Are you buying the quinoa flour or making it? Was the quinoa thoroughly rinsed before making into the flour?
Dec
28
comment How to get cracks in my ginger molasses cookies
At what point do you add the drops of water? Before, during, after cooking?
Dec
27
comment Why does the roux separate from my gumbo?
And why is that?
Dec
26
comment Making cake icing look professionally smooth
For this to be a useful answer, you should explain in detail the technique. Asking the OP to google it isn't helpful.
Dec
25
comment How to improve the taste of sour coffee beans?
I think your question isn't so much about the possibility of re-roasting beans, but how to improve the taste, so I suggested an edit to the question title.
Dec
24
comment What's the best way to grate chocolate?
Do you still have to hold the chocolate, and does it melt? Is it faster than using a cheese grater? Just wondering how this helps answer the original question.
Dec
22
comment Hot crab and Artichoke dip - can it be made in advance?
I would suggest editing the title of this question to be more clear about what you're asking.
Dec
22
comment What are some low fat butter substitutes for cookies?
You may want to check this thread, which is almost the same question. cooking.stackexchange.com/questions/6227/…
Dec
21
comment Eggs in Pancakes, health hazard?
0 risk? Can you cite a source that shows that?