franko

2,974 reputation

bio	website
	location	Reno, NV
	age	46
visits	member for	2 years, 10 months
	seen	May 8 at 4:55
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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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97 Answers

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How to make semi-hard, unripened brined cheese

How to keep baked seitan from being too tough?

How to clean stains from inside of vacuum flask?

Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?

Is there some trick to vacuum sealing broccoli?

Why do my Eisenhower Cookies turn out flat?

Is there a way to safely can pesto sauce?

Is it possible to make soymilk without a “beany” taste?

Does an avocado seed help guacamole stay green?

How can I speed up cooking risotto?

Minimum procedure for sterilizing mason jars for canning

Storing Green Onions?

What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?

What are some vegan thickeners for beverages?

What purpose does coffee serve in a chocolate cake recipe?

Is lavender used to season food?

Making cake icing look professionally smooth

Annatto Oil Substitute

Why do you need to refrigerate bread dough overnight?

Is there a close substitution for shallots?

What makes a good vessel for storing sourdough starter?

What can I do with Bhut Jolokia's?

Digital recipes storage?

How do I tone down the intensity of raw onion?

How do you protect a pizza peel?

How to ADD a black patina to a bare aluminum frying cauldre

How to cut an egg without the yolk sticking to the knife?

Why do different brands of butter taste different?

Which Dessert fit a Thai dish?

What to use instead of white wine in recipes?