3,312 reputation
711
bio website
location Reno, NV
age 47
visits member for 4 years, 5 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.


Feb
14
answered A simple way to make crushed ice?
Feb
3
answered How much dried herb to use when substituting for fresh herbs?
Jan
30
answered When to refrigerate bottled sauces?
Jan
27
answered Making madeleines without the special pan?
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.