3,202 reputation
79
bio website
location Reno, NV
age 47
visits member for 4 years, 1 month
seen Aug 18 at 23:58

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.


May
22
comment What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
This is exactly what i do, too. then, once in awhile, i take Bon Ami to the colander.
May
2
comment What's the proper way to muddle mint for a julep or mojito?
it's also key to leave half the lime in the drink. the lime peel's oils are key to the flavor. it takes up space, but it's worth it.
Apr
24
comment Why are my cheese curds not well-knitted after pressing?
i have problems with this, too - i look forward to hearing some ideas. my cheeses are, i suspect, OVER pressed, but the same problem exists for me... the curds are not knitting correctly, and i do not know why.
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
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.
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. : )