mfg

7,533 reputation

1458

bio	website	nomfg.com
	location	Columbus, OH
	age	33
visits	member for	2 years, 10 months
	seen	May 7 at 22:14
stats	profile views	356

for the vegan and the omnivore alike.

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	7,533 reputation	bio	website	nomfg.com	visits	member for	2 years, 10 months
1458 badges		location	Columbus, OH		seen	May 7 at 22:14

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68 Questions

views newest activity votes

votes

answer

738

views

How can I modify corn bread recipes to accomodate a wet filling?

jan 28 '12 at 0:26 Laura Kane-Punyon 615

votes

answer

263

views

What is the rule of thumb for mixing doughs?

baking food-science dough mixing kneading

dec 30 '11 at 19:37 justkt 9,592

votes

answers

329

views

By what method, other than heat, can I cause the alcohol in a liquid to evaporate?

alcohol

dec 27 '11 at 1:51 freiheit 171

votes

answers

778

views

What is the ideal fake turkey substitute for a vegan Thanksgiving?

substitutions vegetarian vegan turkey thanksgiving

nov 28 '11 at 20:18 mfg 7,533

votes

answer

313

views

How can I make a vegan turkey-skin substitute?

vegetarian vegan turkey thanksgiving

dec 20 '11 at 10:28 Olga 91

votes

answers

183

views

Tweaking a Macaroni & Cheese Cake

baking cheese temperature noodles

sep 18 '11 at 23:34 Aaronut♦ 35.1k

votes

answer

kviews

What differences, practical and aesthetic, are there between egg washes?

baking frying ingredient-selection eggs

sep 23 '11 at 16:42 jeffwllms 667

votes

answers

346

views

What does 6% acidity taste like?

flavor language

sep 10 '11 at 1:07 Frankie 1,849

votes

answers

159

views

Is there an aging process by which to “oak” meat?

meat flavor curing dry-aging

sep 2 '11 at 0:02 Aaronut♦ 35.1k

votes

answers

views

Is there a web site indexing cooking competitions, or an effective aggregator?

websites

aug 31 '11 at 0:49 rfusca 8,422

votes

answers

259

views

What kind of cooling garnish is like ice cream but doesn't melt?

bacon thickening pairing spicy-hot sour-cream

aug 29 '11 at 1:58 mfg 7,533

votes

answers

213

views

What Sampling Bread to use for Pulled Pork, open faced?

bread flavor pairing plating

aug 26 '11 at 2:06 Cos Callis 6,335

votes

answers

111

views

How do I incorporate cucumbers into cole slaw?

salad cucumbers cabbage

jul 9 '11 at 5:37 Carmi 5,369

votes

answers

345

views

Smoking pig butt: how to resume?

food-safety grilling pork reheating pork-shoulder

jan 6 at 15:19 Chris Steinbach 3,157

votes

answers

kviews

What can I use to substitute apple juice in a preparation of ribs?

substitutions grilling bbq ribs

apr 24 '11 at 12:31 Carmi 5,369

votes

answers

815

views

What changes should I make to accomodate vegan naked fatties?

substitutions vegan sausages barbecue

may 2 '11 at 20:04 mfg 7,533

votes

answer

479

views

How do I cut bones in preparing a fast brown stock (“fond brun rapide”)?

sauce knife-skills stock chili bones

apr 5 '11 at 19:46 Community♦ 1

vote

answer

158

views

What tweaks can be made when preparing chili powder?

spices

mar 12 '11 at 0:13 Sean Hart 3,344

vote

answer

355

views

What should I know to store my chili powder?

storage-lifetime freezing spices peppers

mar 11 '11 at 19:00 mfg 7,533

votes

answer

kviews

Will potatoes turn brown / gray in oil?

preparation food-science potatoes marinade

feb 26 '11 at 21:59 mfg 7,533

votes

answer

826

views

Is there a rule of thumb on vinegar's abilities as a preservative?

storage-method food-preservation

feb 4 '11 at 18:12 stephennmcdonald 6,018

votes

answers

928

views

Does preparation of food change the nutritional content with respect to fat type?

food-science fats nutrition

jan 21 '11 at 14:25 Aaronut♦ 35.1k

votes

answer

142

views

Did extra insulation cause ice crystals in frozen mac & cheese?

sauce freezing cheese pasta

dec 30 '10 at 18:00 hobodave♦ 27k

votes

answer

kviews

How do you calculate volume of pasta from its weight after cooking down?

pasta conversion

dec 11 '10 at 17:33 Doug Johnson-Cookloose 3,399

votes

answers

342

views

Is there a technique for making larger batches of roux?

flour fats roux bulk-cooking

dec 10 '10 at 1:29 Joe 25k

votes

answer

963

views

How to substitute flour with nutritional yeast

substitutions flour soup thickening

dec 2 '10 at 7:07 Michael at Herbivoracious 20.5k

votes

answers

708

views

What makes white chili white?

soup language chili

nov 15 '10 at 5:13 cabbey 393

votes

answer

kviews

How should I deal with blood released while thawing meat in the refrigerator?

food-safety storage-method meat freezing venison

nov 9 '10 at 3:33 johnc 325

votes

answers

261

views

How to Pair for Beer Tastings

beer pairing tasting

oct 28 '10 at 17:25 justkt 9,592

votes

answer

377

views

Cranberry Beans, probably any beans; medium-term storage options?

freezing food-preservation beans

oct 7 '10 at 16:50 Jenn 657