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  • 33 votes cast
Apr
5
comment How to make mint syrup with minimum water?
Right, so instead of a simple 1:1 syrup, if I just add as much sugar as the solution will take?
Apr
5
comment How to make mint syrup with minimum water?
"Mostly damp mint sugar" would actually work well now that I'm thinking about it. I'm planning this for a mascarpone-ricotta strawberry tart, and mascarpone is liquid enough to strain when heated a bit.
Apr
5
accepted How to make mint syrup with minimum water?
Apr
5
comment Why are olives always better at the restaurant?
Going by the pic in your question, and this Serious Eats article on olive varieties, brine-cured Manzanillas look similar
Apr
5
comment Why are olives always better at the restaurant?
When I walk through a more upscale market, I sometimes see stalls with a whole bunch of vats of loose olives of various sorts of flavours. Maybe seek one out in your area, taste a few, and see which that is? Otherwise it's really hard to answer "how did they make that one type of olive I ate there." It could be the processing, or it could be the varietal.
Apr
5
answered What can be used as a wrapper with minimum taste?
Apr
5
asked How to make mint syrup with minimum water?
Dec
12
comment What does “serving” and “serving size” mean?
@Tim You should probably not move goalposts that way - once your question is answered well as-written, the answer should be accepted. (I'm not 100% clear on the timeline of your exchange here though, so take this admonishment with a grain of salt.) If the answer raises more questions, you should post those as new Questions, and maybe politely direct people here to that post, as opposed to dangling the accept in front of someone trying to milk their attention window for what it's worth.
Oct
12
comment Can microwave safe glass vessels be used in an electric oven?
In the face of the accepted answer, this one is inadvertently misleading by way of exaggerating the risk. (Borosilicate is designed for boiling sulfuric acid in on an open flame. Soda-lime glass, depends on if it's tempered. Glass is such a complex family of materials generalisations like this are nonsensical.)
Aug
29
awarded  Famous Question
May
11
comment How much dried lemon zest to substitute for “zest of one lemon”?
Good idea, but answering this here might be a missed opportunity. Since it doesn't answer the question as stated, it could be more difficult for someone looking for this information as opposed to just the substitution. May I suggest you write a self-answered question that specifically asks "How do I preserve organic lemons i keep for occasional zesting?"
Jan
22
comment Are slightly moldy beets edible after boiling?
I recall reading somewhere that the problem with moldy foods isn't the mold, per se, but the mycotoxins and infections spores it produces. It's conceivable that by the time you see fungus somewhere, the toxins have dispersed throughout the vegetable, and the spores are more or less everywhere. (Consider that if you have a patch of fungus on the walls in your room, the room is considered "not safe" to some degree to sleep in, without having to actually lick the walls.) Besides, it's beets, it costs a few pennies per serving, tossing moldy roots is not where you lose money.
Jan
22
awarded  Popular Question
Dec
12
awarded  Notable Question
Nov
26
comment Working with sticky dough for pizza making
This won't help you if you're trying to perfect your technique for thin-crust charred-edge pizza; but if you fail and end up with what you described, you can always make a foccacia-style pizza in a baking sheet, which is still tasty. (I.e. oil the bottom, pour the dough in, and just kind of stretch it towards the edges. It should even out under its own weight while you prepare your toppings and preheat the oven.)
Oct
4
awarded  Notable Question
May
13
revised How to go about reducing sugar in a butter cake recipe?
added 3 characters in body
May
8
awarded  Popular Question
Apr
25
awarded  Yearling
Apr
9
awarded  Popular Question