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Feb
5
comment Can I use 3 jalapenos in place of 1 habanero?
I also like the flavor of habaneros better but some of that is because jalapenos are always sold unripe. When I grow them myself and let them turn red on the plant, they taste sweeter (and hotter).
Feb
4
comment Can milk chocolate candy be used as a chocolate substitute in fudge?
I don't think so- you want the chocolate to be strongly flavored. Any kind of milk chocolate will have a lot of extra sugar and the flavor will be more dilute.
Feb
4
answered Can milk chocolate candy be used as a chocolate substitute in fudge?
Feb
1
awarded  Constituent
Jan
29
awarded  Enlightened
Jan
29
awarded  Nice Answer
Jan
28
revised What was Indian food like before the arrival of the chilli from South America?
Correct Al-Biruni's name
Jan
28
comment What was Indian food like before the arrival of the chilli from South America?
Although India is now the largest producer of capsicums in the world, the spread of capsicums through Indian cuisine in the late 1500s is well documented. The prevailing theory is that the were brought by Portuguese traders and then spread to the rest of Asia. Using search terms from your post, I can't find any reference at all to capsicums in India before 1500- especially in reference to Al-Biruni.
Jan
25
comment What is the difference between expensive wine and regular wine?
Haven't multiple studies featuring double blind taste tests concluded that the only consistent difference between expensive wine and regular wine is the price?
Jan
25
awarded  Caucus
Dec
22
comment Can zucchini be increased in zucchini bread recipes?
@mrog- it's a interesting idea. I fear the salt would be too strong. You could rinse it but you'd lose a lot of flavor which is often the point of increasing it in the first place.
Dec
21
answered Can zucchini be increased in zucchini bread recipes?
Dec
21
comment What is the difference between a biscuit and a roll?
This answer is a little misleading. Yes, rolls and biscuits are risen differently but this is not what makes the difference. The difference between them is how the fat is incorporated and how much gluten is formed. The leavening is a byproduct of this difference, not a cause.
Dec
21
revised What is the difference between a biscuit and a roll?
added 16 characters in body
Dec
21
answered What is the difference between a biscuit and a roll?
Dec
19
awarded  Enlightened
Dec
19
awarded  Nice Answer
Nov
12
comment I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
It's not always a thickening agent. It's just an acid. It's used with egg whites because the acid helps denature the proteins and stabilize the foam. If it thickens the milk at all it will be by denaturing the milk proteins. It would do nothing to thicken liquids that don't react to acid.
Nov
7
comment Can you make french toast without eggs and gluten?
There is always value in suggesting good search terms.
Nov
6
comment What do soybeans taste like?
@Joe- Thank you.