3,282 reputation
711
bio website
location Reno, NV
age 47
visits member for 4 years, 3 months
seen Oct 21 at 15:14

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.


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 What are appropriate spices/herbs for spinach?
i agree -- nutmeg and spinach together is FANTASTIC, but just a bit goes a long way. add a bit of gruyére cheese and you have something really special...
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! : )
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. : )
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
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).