franko

2,974 reputation

bio	website
	location	Reno, NV
	age	46
visits	member for	2 years, 10 months
	seen	May 8 at 4:55
stats	profile views	71

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.

	2,974 reputation	bio	website		visits	member for	2 years, 10 months
59 badges		location	Reno, NV		seen	May 8 at 4:55

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Apr 18	answered	Is lavender used to season food?
Mar 15	answered	Making cake icing look professionally smooth
Mar 2	comment	For Pizza cooking at home. What is the best alternative to the pizza stone? they DO make cast iron pizza pans, too. just thought i'd mention that.
Feb 21	answered	Annatto Oil Substitute
Feb 21	comment	How do I make authentic Russian black bread? i adore russian black bread, and all recipes i've ever seen, even the very old ones, call for either coffee, molasses, or espresso powder. i have no idea how to get that color, though... i am also very curious to know the answer to this!
Feb 15	comment	How to prevent tofu from falling apart on the grill? i'd also add that you should get the firmest tofu you can. some places sell smoked, pre-pressed stuff that is VERY firm, and that would hold up really well on a grill.
Feb 9	answered	Why do you need to refrigerate bread dough overnight?
Jan 27	comment	How do I defrost frozen flour tortillas? this is exactly my reason for freezing them, and how i freeze them, too. i separate them into stacks of 10, freeze them, and then vacuum seal them in fresh bags after that. a minute or so (at most!) in the microwave in a ziplock bag and they are like fresh again. our local stores sell them in stacks of 40-100 at a time (nothing fewer!), so freezing is the only way for me to go.
Jan 26	answered	Is there a close substitution for shallots?
Jan 19	comment	What makes a good vessel for storing sourdough starter? i use a (hard) plastic container made for sourdough that i purchased from Leeners.com, and it's been easy to clean so far. but i understand the appeal of glass, too.
Jan 19	answered	What makes a good vessel for storing sourdough starter?
Jan 19	answered	What can I do with Bhut Jolokia's?
Jan 9	answered	Digital recipes storage?
Jan 9	answered	How do I tone down the intensity of raw onion?
Jan 4	comment	What is an easy-to-make dessert that goes well with Indian food? kheer would be my first guess, but it's true -- there really is a lot of options.
Dec 29	answered	How do you protect a pizza peel?
Nov 22	comment	What vegetarian substitute for prosciutto could I use in Carbonara? this is exactly the recipe i was thinking of -- i read about this awhile back, but i haven't tried them yet, either. they look the part! i say try it.
Oct 25	answered	How to ADD a black patina to a bare aluminum frying cauldre
Oct 16	answered	How to cut an egg without the yolk sticking to the knife?
Oct 3	comment	How do you peel garlic easily? i will do that, thanks.