3,312 reputation
711
bio website
location Reno, NV
age 47
visits member for 4 years, 4 months
seen Dec 10 at 20:00

Just someone who likes to cook. I enjoy experimenting with canning and bread making, and trying all kinds of (vegetarian) cuisine. Currently into learning cheese making.


Oct
21
comment Halloumi ended up too soft
Well, "best" as in "all the above," really. To me, it tasted better (more like the halloumi I've bought), and the texture was firmer. I don't know if goat's milk is key for the firmness -- it might be -- but it definitely seems key for the flavor.
Oct
20
answered Halloumi ended up too soft
Oct
10
awarded  Nice Answer
Oct
2
answered How can I improve my fried rice?
Sep
24
awarded  Autobiographer
Sep
17
answered How can I make my sourdough crust chewier?
Jul
26
awarded  Yearling
Jun
30
answered How do I clean my cast iron grill pan?
Jun
13
answered Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
Jun
1
answered Dehydrating in a convection oven
May
12
comment Crispier pizza crust. What surface to go for in a home oven?
I'll second everything @Jefromi said. Pizza stone for sure, and the new tech regarding baking steel has me quite excited.
May
11
comment Make seitan “fattier”
Doh, you're right. I was confused. I was thinking tempeh. My mistake. I'm sorry!
May
8
answered Make seitan “fattier”
Apr
10
answered Whipped cream without a mixer?
Feb
27
answered How can I clean my stainless steel teapot?
Feb
18
comment Methods for seasoning wooden spoons?
@TFD the reason you don't use a vegetable oil is that they will eventually go rancid and get yellow and sticky. For what it's worth, I always season all my wooden utensils with a mineral oil made for cutting boards, and they are gorgeous to look at and a pleasure to use, feeling nice to touch and cleaning up with water and the barest of soap.
Jan
31
comment What can be substituted for cocoa nibs?
@Jefromi - hmm, maybe. I might get worried about drying out the dough too much, but it's definitely worth experimenting with.
Jan
30
comment What can be substituted for cocoa nibs?
I frequently have used various chopped/ground nuts, toasted, in equal measure, for recipes that call for nibs. It really works fine, but it of course does not give the same flavor as nibs would.
Sep
14
answered Vegetable Oil vs. Canola oil in DIY Spreadable butter
Jul
26
awarded  Yearling