486 reputation
310
bio website somethingelsetodo
location Lexington, KY
age 53
visits member for 4 years, 2 months
seen Feb 14 at 20:02
I was a nontraditional student at the University of Kentucky. I just graduated but the economy is interfering with my career change. However, that means I'll have lots of time to pursue all the good ideas on SO!

Sep
30
awarded  Explainer
Jul
29
awarded  Yearling
Nov
7
awarded  Nice Answer
Nov
7
awarded  Enlightened
Jul
30
awarded  Yearling
Oct
21
comment Green lettuce water?
My homegrown lettuce does the same thing, and it's definitely not dyed. And yes, the lettuce water is excellent for plants. I keep a dish pan in the sink all summer to catch gray water to put on the garden, since we never get enough rain. N.B. I do not water plants I intend to eat with this gray water, just to be safe. But I have lots of flowers & ornamentals.
Oct
21
comment Should maple syrup be stored in the refrigerator?
Pull it out of the fridge first thing, before you start the pancakes/waffles/etc. I store mine in a glass syrup dispenser, topping it up as necessary (with a cleaning in between fills).
Oct
3
comment What is the most efficient way to prepare (very small) fresh oregano leaves?
@Aaronut. I walk out the back door when I need them. Rinse. Strip. Chop (maybe). Use. Less than a minute. I don't dry them because they're just going to get wet as soon as I mix them in with whatever.
Oct
1
comment What is the most efficient way to prepare (very small) fresh oregano leaves?
My home-grown oregano looks much like yours. I usually look for older (stiffer) stems, rinse well, then grasp near the top and strip down to the bottom using my fingers. It's always been quite easy. N.B. this stuff spreads rapidly so I don't mind wasting some if the stem breaks--just get another stem.
Oct
1
comment What is substitute for rum in baking?
@sarge_smith. That first link does NOT give enough info to warrant the conclusion that baking doesn't remove a substantial amount of the alcohol. The range of retention was 4% to 85%, and the only specific method mentioned with results was flaming (~78%). For all that link says, baking may be in the 4% retention range, which is quite good esp. considering the small quantities relative to overall volume. (Don't have time right now to check the Google search results, nor look up the original article.)
Sep
30
comment Is it possible to cook a meatloaf using clear glass Pyrex containers?
I have always preferred to use glass baking dishes as I think they clean up much easier. So all my meatloaves were made in a glass dish. I form it smaller than the dish (sort of mounded in the center) so the liquid has somewhere to go.
Sep
30
awarded  Commentator
Sep
30
comment What is substitute for rum in baking?
@chris. Where do you get these figures? Given that ethanol's boiling point is far below most baking temperatures (as well as that of water), I've always understood that it would indeed evaporate during any baking or cooking. My organic chemistry lab experience bears this out.
Sep
17
answered How do I stop homemade Ravioli from going soggy? (storage issue)
Sep
16
comment How can I train myself to identify flavors better?
-1 for the owner!
Sep
12
answered Keeping bugs out of rice
Sep
11
comment What is the point of a baking rack?
Baking racks are also helpful for cooling things still in the pan (a cake, for instance) before removing. Or before refrigerating, if you're cooking a casserole ahead, for instance. Plates don't work for that.
Sep
10
answered Uses of leftover vegetables from slow cooker
Sep
7
comment When does the rule “only flip meat once” not apply?
I've heard it, too. Supposed to keep meat from getting tougher and/or drying out. The idea is to cook hot enough to sear in juices quickly.
Sep
7
awarded  Critic