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| bio | website | vegtopia.net |
|---|---|---|
| location | Chicago, IL | |
| age | 28 | |
| visits | member for | 10 months |
| seen | Mar 21 at 13:18 | |
| stats | profile views | 81 |
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
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Nov 10 |
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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. |
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Nov 8 |
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Stove top Sushi rice - Which method? @Devtron, tomatoes are from America, not Italy, so pasta sauce is not authentic either. |
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Nov 7 |
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Stove top Sushi rice - Which method? @Devtron, it tastes like sushi to me....... So that is just your opinion. |
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Nov 6 |
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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! |
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Nov 5 |
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Which is better, baking in glass or metal? Thx for the input, I removed the ehow link. @TFD |
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Nov 3 |
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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. |
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Nov 3 |
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Which is better, baking in glass or metal? You should probably rephrase your question because "better" is subjective and could mean pretty much anything. |
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Nov 3 |
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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. |
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Nov 2 |
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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... |
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Nov 2 |
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What can I do with ginger syrup? Can you provide a link to the recipe... that would be helpful! |
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Nov 2 |
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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"? |
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Nov 2 |
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How long can hard cheeses last in a refrigerator? What does PR stand for? |
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Nov 2 |
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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? |
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Nov 2 |
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How long can I keep eggs in the refrigerator? How are you sure that this is a safe food storage method? |
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Nov 2 |
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When can't I use a squash in a recipe which calls for pumpkin? Also... pumpkin is a squash. |
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Oct 31 |
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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? |
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Oct 29 |
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Is there a vegetarian gelatin substitute that is as strong as gelatin? That's just agar, as far as I can tell. |
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Oct 28 |
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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. |
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Oct 27 |
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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. |
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Oct 26 |
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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. |
