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visits member for 1 year, 8 months
seen Oct 26 at 14:35

Oct
26
comment Is it a good idea to use cardamom in chili?
One thing about cardamon: Don't overdo it. It's a very strong spice that can easily dominate the taste and it's not good as dominant taste. It gives a very specific tint to a taste when added in moderation, but it can spoil your dish if you add too much - and in its case a very moderate amount can be too much. In case of coffee, one pinch is right, three pinches and the coffee turns icky.
Oct
26
accepted thick, crunchy, fluffy corn flakes breading
Oct
26
comment What exactly is “vegetable shortening”?
Note "shortening" is almost universally considered an inferior kind of fat. It has many ease-of-use advantages: very long shelf life, comfortable consistency, no special temperature requirements, versatility, but using correct optimal fats for given purposes - butter, olive oil, clarified butter etc, will usually produce a better-tasting food. Think of it as "easy, dirty shortcut", the kind stock cubes are to homemade stock.
Jul
22
comment Very unusual kitchen tools
I can confirm 7 for sugar cube scisors. I have a pair handed down the family for a couple generations.
Jul
22
comment Is it valid to claim that a jam contains no preservatives?
I usually qualify my description of such foods with "Natural preservatives." E.g. Sambal Oelek is a chili paste with natural preservatives (salt, oil, vinegar).
Jul
2
awarded  Curious
Jun
24
accepted How to prepare dried tortellini?
Jun
24
answered How to prepare dried tortellini?
Jun
21
comment How to prepare dried tortellini?
I picked them out when they floated to the surface, and they were still crunchy...
Jun
7
comment thick, crunchy, fluffy corn flakes breading
I'll test that before accepting :]
Jun
7
comment Can I rescue honey that is crystallised in the container? (with water or otherwise)
Note such crystallized honey is perfectly fine to use. Your only concern is getting it out of the container.
Jun
7
comment thick, crunchy, fluffy corn flakes breading
@Jolenealaska:No, I am not. It is entirely possible they were baked.
Jun
7
revised thick, crunchy, fluffy corn flakes breading
deleted 3 characters in body
Jun
6
comment thick, crunchy, fluffy corn flakes breading
@PrestonFitzgerald: unlikely. Over some 15 years since then I don't really believe their staff and menu didn't change...
Jun
6
comment thick, crunchy, fluffy corn flakes breading
@rumtscho: that specific recipe seems to allow honey mixed with eggs. Personally, I'm not very much into this kind of additions (soy by itself is rather sweet), but then I have no idea what they used in the student canteen... (though personally, I doubt they used honey. It seemed more like that was some kind of batter instead of plain egg.)
Jun
6
revised thick, crunchy, fluffy corn flakes breading
added 133 characters in body
Jun
6
comment thick, crunchy, fluffy corn flakes breading
@Jolenealaska: these seem pretty much spot on.
Jun
6
comment thick, crunchy, fluffy corn flakes breading
@ElendilTheTall: No, but I never had problems with the egg sticking to the faux meat (it's very porous, spongy). It's the cereal not sticking to egg.
Jun
6
asked thick, crunchy, fluffy corn flakes breading
Jun
1
asked How to prepare dried tortellini?