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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.
Feb
25
comment What is the most effective way to extract mint flavor for a Mojito?
my recipe is rather old, and i vouch for it without question. i think potato/potahto in regards to muddling the lime or not - plenty of oils get in either way. as a clarification, i will note that the soda water added at the beginning is just a splash to help mash up the sugar & mint during muddling. by far the most soda is added at the end, as you say. fizz is important!
Feb
24
comment home-made smoker
you're welcome, @boxed-dinners! careful, though... it's a dangerously fun site. if you're anything like me, soon you will have more projects than you know what to do with. : )
Feb
20
comment Ball Canning Jars: Use them over and over?
exactly this. i will also add that you can reuse the jars and the rings (the part that screw down) over and over, but you should always feel the rims of the jars before using them to make sure they are not chipped (which may affect the seal), and make sure the rings aren't rusty.
Feb
15
comment What can I use instead of corn syrup?
there's always the internet : ) but it came to my mind because, even though i live in the west and far from the south where it is probably better known, i can pick it up at my local grocery store. i see it on a dusty shelf every time i go there, and i keep vowing to pick up a bottle for experiments in the kitchen, haha.
Jan
20
comment How can I make my seitan a bit firmer?
hey, those look tasty. i believe i'll try those. thanks!
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! : )