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location Chicago, IL
age 30
visits member for 2 years, 5 months
seen 12 hours ago

Nov
10
comment Stove top Sushi rice - Which method?
@Hannele, thanks for that input. I've never made sushi with rice on the outside before, so that is a really good point.
Nov
8
comment Stove top Sushi rice - Which method?
@Devtron, tomatoes are from America, not Italy, so pasta sauce is not authentic either.
Nov
7
comment Stove top Sushi rice - Which method?
@Devtron, it tastes like sushi to me....... So that is just your opinion.
Nov
6
comment Stove top Sushi rice - Which method?
@sven, it's all good, just want to learn how I can make my answer better. I also read that you need special rice to make sushi.... But it was so time consuming I just don't bother, and I love how my sushi tastes!
Nov
5
comment Which is better, baking in glass or metal?
Thx for the input, I removed the ehow link. @TFD
Nov
3
comment Stove top Sushi rice - Which method?
If you're gonna vote me down, at least tell me why please! I make sushi using rice cooked with this method. So it's a perfectly reasonable answer.
Nov
3
comment Which is better, baking in glass or metal?
You should probably rephrase your question because "better" is subjective and could mean pretty much anything.
Nov
3
comment What oil is best for seasoning a cast-iron skillet
Mineral oil is a petroleum byproduct. It can be food grade, but keep that in mind when using it to season something you cook on. Personally I would stick with a vegetable oil.
Nov
2
comment Is there any dessert that needs a knife?
Not everything that can be cut with a knife can also be cut with a fork, however...
Nov
2
comment What can I do with ginger syrup?
Can you provide a link to the recipe... that would be helpful!
Nov
2
comment Slow cooking without a slow cooker
What do you mean when you say you can use it as "all those things"? What are "those things"?
Nov
2
comment How long can hard cheeses last in a refrigerator?
What does PR stand for?
Nov
2
comment In a tomato sauce recipe, how can I cut the acidity?
So, is it the potato that cuts the acidity or the onion and celery?
Nov
2
comment When can't I use a squash in a recipe which calls for pumpkin?
Also... pumpkin is a squash.
Oct
31
comment What can I do if I didn't process my salsa long enough?
How long did they need to be processed for, and what size jars are you using?
Oct
29
comment Is there a vegetarian gelatin substitute that is as strong as gelatin?
That's just agar, as far as I can tell.
Oct
28
comment What's the minimum amount of oil for making popcorn?
Maybe it depends on how much popcorn you make. I usually do 1/3 or 1/2 cup. Never been greasy.
Oct
27
comment How does one tell if a jalapeno is spicy?
@MargeGunderson... LOL... That is kinda gross! I think the striations are genetic, so not all jalapeños get them. I'm not 100% sure about the age but it makes a certain amount of sense that they would get more as they grow larger.
Oct
26
comment How does one tell if a jalapeno is spicy?
I've heard that the striations actually have nothing to do with heat level but how fast the pepper grows. The striations are like stretch marks.
Oct
25
comment How to test that a knife is sharp enough?
I think if I attempted that, I would shave off some skin too, knowing how clumsy I am.