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	69

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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61 Comments

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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 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 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.
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 3	comment	How do you peel garlic easily? i will do that, thanks.
Oct 3	comment	How do you peel garlic easily? i'm voting you up, because even though your post was against teh roolz, it's still the most efficient way, and it addressed the question perfectly.
Sep 12	comment	What to use instead of white wine in recipes? perhaps Jake is on the right track. rather than using a wine claiming to be non-alcohol, it would be easier/safer to just use an unsweetened fruit juice.
Aug 23	comment	What is the most efficient way to remove kernels from a corn cob? whoever fixed my entry so the image was here, thank you. i didn't know i could do that, or (to be honest) HOW to do that.
Aug 4	comment	What's the simplest method to cook rice? @Aaronut - understood. my apologies. the original question stressed "fail safe", so i felt a rice cooker qualified, since it's the ONLY "foolproof" way i've found. it has become an essential a tool in my own kitchen, and is no more specialized to me than a knife or a toaster oven.
Aug 3	comment	What's the simplest method to cook rice? i'll echo Thursagan. just get a rice cooker -- there is no other way i've found that is as foolproof. as for enumerating the process by which it's better, i have no idea. i consider it magic. but if you want rice that fits your qualifications, seriously... get a rice cooker.
Jun 21	comment	How can I keep my blueberry pie firm without the flavor of corn starch? oh, good to know. thank you!
Jun 17	comment	Parmesan rind: should I use it, or trash it? yep - came here to mention minestrone soup. also good in french onion. : )
Jun 17	comment	How can I get more umami in a veggie burger? i'm sure it's quite similar to maggi. MSG is basically the same thing -- all natural and umami.
Jun 1	comment	What's the difference between jam, jelly, and preserves? thanks! but i give credit to Ball. i tried to come up with an answer relying only on my memory, and that didn't work, so i had to haul out my book and check. : )
May 26	comment	How do I separate egg white? yep - i used to use the shell-to-shell method, but now i do like my grandmother, and just use my hands. it works so much better.
May 12	comment	Are these coffee beans unroasted? that's a great tip, Michael! i have resorted to roasting in my garage, but it takes a long time when it's cold for my poppers (yes, i have two i use, actually) to warm up to the roasting temperature. this might help, though -- i'll have to remember to try it.
Apr 20	comment	Good breads for evening cooking? sure - you mix together the flour, salt, yeast and water in a large container, and let it sit for a couple hours on your counter until it's risen to about double its original size. then, you can either use some dough right away, or (since it's easier to handle when its cold), put it in your fridge for at a day. then, on baking day, you cut off a grapefruit sized hunk, dust it with flour, quickly shape it, and let it sit while the oven preheats. then, you slash the top & bake! easy as pie. or, uh, bread.
Apr 20	comment	Good breads for evening cooking? yep -- came here to say that very same thing. the AB5 book changed my bread-bakin' life, lol. you can make enough dough for 4 loaves at a time. you just lop off a hunk when you need it, shape it, let it rise for about 20 mins, and bake. you can keep the dough in your refrigerator for up to 2 weeks, i think. it's awesome.
Mar 15	comment	Suppliers for plain flavoured pop rocks you're welcome! i'm tempted to try them out myself. i love those things. : )
Mar 5	comment	Can you put egg shells down the garbage disposal? if you rinse them out and let them dry, i am sure someone with a compost pile would take them off your hands. i am just really leery of putting too much down a disposal, to be honest, plus they are so good for soil that it just seems silly to me to waste them that way. if you must, i would think grinding them up in a disposal would be ok.