9,649 reputation
1539
bio website
location
age
visits member for 3 years, 9 months
seen 2 days ago

Apr
8
reviewed Approve suggested edit on What's the numbering system for spaghetti and does it matter?
Apr
3
answered Tiny bit of mold on maple syrup—can I still bottle it?
Apr
2
answered Hard boiled eggs outside the fridge
Mar
27
answered Is it safe to add raw eggs to homemade coffee creamer?
Mar
18
comment Alfredo sauce - help adding taste
@sourd'oh: It'd certainly need work...I'd expect it to break if you added much of anything. since the proportions would have to be finiky.
Mar
17
answered Alfredo sauce - help adding taste
Mar
2
awarded  Nice Answer
Feb
19
awarded  Custodian
Feb
19
reviewed Approve suggested edit on How do I prevent coconut milk from separating in Thai curry?
Feb
18
comment Old bread becomes sticky
Do you live in a humid area? Bread only dries out if the air is drier than the bread.
Feb
13
comment Stovetop Flank Steak
@wnnmaw: It's pretty much the same as putting it on a grill. If you'd need to cook it at a lower temperature to keep your rub from going flambe then the same would apply in the oven.
Feb
13
answered Stovetop Flank Steak
Feb
12
comment How do I make a pot of coffee on a bbq grill?
@GdD: scandinavianfood.about.com/od/beverages/r/eggcoffee.htm
Feb
7
comment Is raw honey safe to consume?
@Jefromi: "Water Activity" is the concept people are talking around (en.wikipedia.org/wiki/Water_activity) ...It's basically a rating that describes, not how much water is in a substance, but how available the contained water is for reactions. Honey has a water activity number of 0.6. Most fungi require a water activity of at least .7, and most bacteria require .9 or above. Pure water is the base line with a water activity of 1.
Feb
4
comment Is 440° F too hot for an oven temperature?
I'd be worried to cook a frozen casserole at a temperature over 400...Seems likely the outside would get dry and unpleasant by the time the inside got hot. I'd be more likely to stick to 350/325.
Jan
31
comment Using the bone from a spiral cut ham
@JFA: Yep. Or you can stick 'em on the grill, or whatever. Typically if you're going to stew something, you sear it a little first. It's the same reason you brown pot roast before you slow cook it.
Jan
31
answered Using the bone from a spiral cut ham
Jan
31
comment Does sour-cream go bad?
The good thing about dairy is that it almost never spoils in a stealthy way. If it looks and smells all right, it almost certainly is.
Jan
31
answered Does ginger infused honey or vodka ever go bad food-safety-wise?
Jan
28
comment I only want to buy two knives, which two types to get?
This is the right answer. I'd recommend getting a larger (~4 inch) paring knife, because I think they have more utility, but those are the only two you really need.