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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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).
Aug 29	comment	What seasonings give ranch dressing its distinctive flavor? actually, that may be the entire recipe for a good ranch dressing right there! :) i think it's all about the buttermilk and dill for sure.
Aug 27	comment	What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot? another +1 for mentioning Zojirushi. they are magic, i swear. they also are good for steaming veggies, and i have heard you can use them for beans, but i have never tried.
Aug 12	comment	Are there benefits to using a lemon squeezer? well, like i said, they are doing double-duty by also being decoration in my kitchen, so it's not like they are taking up counter or drawer space. as for grapefruit juice, i get mine in a carton. :)
Aug 11	comment	Are there benefits to using a lemon squeezer? i should have mentioned that i have three different (color coded!) sizes, one each for limes (green), lemons (yellow) and oranges (orange, of course). got 'em at our local mexican market. not sure if i can post links, but here's the lemon and lime one: tinyurl.com/29lmkoo; and here's an orange one: tinyurl.com/2fze4x5
Aug 11	comment	Are there benefits to using a lemon squeezer? this is what i use, too. they are cheap, easy to clean and store (no counter space needed -- in fact, mine does double duty as decoration by hanging on my wall), and it does a good job.
Aug 10	comment	What Common Or Uncommon Flavors Pair Well With Chocolate? oh, a glass of red WITH the chocolate - sorry, i should have clarified. : ) sometimes it makes a nice dessert.
Aug 5	comment	Cooking with a pizza stone you could also dust it with flour, but in either case, pizza stones typically are heated to 400 degrees or more, so be prepared for a short bit of smoke when you first put the cornmeal or flour and pizza on there. actually, now that i think about it, i'm not even sure you NEED to dust it with anything. they are so hot, i've never had any floured item actually stick to mine.