1,906 reputation
713
bio website warpedvisions.org
location Canada
age 41
visits member for 4 years
seen Jul 22 at 19:23

Visual design, software, art, prose, food, and other stuff I make with my hands.


Jul
11
awarded  Yearling
Mar
28
comment My seitan is horrible
Don't fully boil it (aim at a simmer), and try leaving it in the refrigerator over night.
Jul
12
comment How do I season my new pizza stone?
Mine get pretty oily anyway, as I usually store dough in my fridge oiled up (they crisp up nicely this way, and it prevents the fridge crust).
Jul
11
awarded  Yearling
Jun
21
comment Vegetarians and nutrition
Note that B12 is the only really difficult thing for vegetarians (especially vegans) to get, and it's generally only possible via fortified foods and certain nutritional yeasts. Iron may be as well, depending on how varied your diet is. Proteins are not a problem unless your diet is very restricted, as plant protein sources are plentiful as stated by the OP.
Jun
1
comment Can you reuse marinade used with raw chicken?
A few minor problems with this: boiling kills most (not all) bacteria, and if there are sufficient bacteria, boiling may kill most of the bacteria, but will leave anything they produced behind (not good eats). Also: boiling can change the flavour of a marinade, depending how long it's on the fire (herbs especially).
Dec
14
awarded  Enlightened
Dec
14
awarded  Nice Answer
Nov
29
awarded  Nice Answer
Nov
9
awarded  Enlightened
Nov
9
awarded  Nice Answer
Nov
1
awarded  Revival
Sep
24
awarded  Nice Answer
Jul
11
awarded  Yearling
Nov
16
comment Montreal Pizza sauce
Smoked paprika? A local pizzeria makes a pie similar to one I had in Montreal years ago, and the ingredient that stands out for me is the Paprika. I'm not sure, though, if this is the flavour you refer to.
Oct
27
comment Why should I soak beans before cooking?
He was in early seasons, then re-considered in latter seasons (with use of a pressure cooker). His conclusion was that soaking is a tradeoff of time: either more cooking time, or more prep time. Other reasons were discounted (like reducing gas, better texture). I sometimes soak, and sometimes not - difference is 30-45 minutes of cooking time without the assistance of a pressure cooker.
Oct
11
comment How do you peel garlic easily?
I find I don't have to smash it: I just lean into it, flattening it in the process. It's more controlled, and feels more natural to me.
Oct
11
comment Buying my first set of pots and pans
Cast iron dutch ovens can be found for < $25, and work well for most foods. I've also seen enamelled dutch ovens hit < $30 around the holidays.
Oct
11
comment How do I flip an egg when preparing it “over easy”?
I find I don't need any added water either: just cook the eggs in a medium-hot pan (with some oil) for 4-5 minutes with a lid on. Results in something between poached and over-easy.
Sep
9
comment How long can I reuse this delicious bacon grease for cooking?
You can also freeze it, which makes it much easier to work with (either as cubes, or chiselling it off when needed).