3,232 reputation
710
bio website
location Reno, NV
age 47
visits member for 4 years, 2 months
seen 9 hours ago

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.


Jan
20
comment How can I make my seitan a bit firmer?
hey, those look tasty. i believe i'll try those. thanks!
Jan
19
answered How the heck did people in the olden' days learn to beat eggs and other laborious tasks?
Jan
18
answered How can I make my seitan a bit firmer?
Jan
17
comment How can I make granola that clumps?
you're welcome! it really is a delicious recipe. i hope it works for you, too! : )
Jan
16
answered How can I make granola that clumps?
Jan
12
answered Reheating rice for 25 guests
Jan
6
answered What can I do with extra sourdough starter?
Dec
30
answered Is it possible to use casserole dish to make no-knead bread?
Dec
21
answered How do I make paneer firm and chewy like in the restaurant?
Dec
15
comment Cracking open a pistachio
it does take practice, i admit. if a small screwdriver works better, i say go for it! i'm glad it's been of help. : )
Dec
11
answered Cracking open a pistachio
Dec
9
answered Le Creuset vs. Lodge Enamel
Dec
7
answered How do I keep the rice cooker from boiling over?
Dec
6
answered Better ways to drain tofu in a hurry?
Nov
19
comment What do I do with all this cheese?
freezing it is my suggestion, too -- the texture might change a little, but it will certainly still melt just fine when thawed.
Nov
12
comment How can I enhance fudge's “fudginess” and flavour?
i love all justkt's ideas (well, except the bacon one... i just don't get the bacon fascination, to be honest...) and i'll add one more to the list that i don't see: some instant coffee/espresso. it doesn't take much, just a half teaspoon or so, say, but it really adds depth.
Nov
8
comment Gummy residue from baking spray/oil
not sure if it will work or not, but perhaps a soak overnight in a mild acid solution (like vinegar or lemon juice) would help.
Oct
24
awarded  Commentator
Oct
24
comment How can I make McDonald's type French Fries
i agree - kenji not only tells you how to do it, he reverse-engineered WHY they are so singularly good, and explains it so it makes perfect sense.
Oct
19
comment how to curb the smell of fish?
i believe they are all the same -- it's the way they work that's really key. i haven't tried any others, but i can't see why they would work any better (or worse).