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May
1
answered Edible Mushrooms
Apr
30
answered Brown spots on new stainless steel pot
Apr
30
awarded  Nice Answer
Apr
28
comment Can I re-can a batch of salsa that is missing an ingredient?
Without the recipe it's hard to say, but sugar in salsa is nearly always a flavouring agent, not a preservative, and would have no effect on the shelf-life. Regular canned tomatoes require no sugar at all.
Apr
28
answered Honey changing into unusable, hardened clump
Apr
22
answered Nutrition value: cold or warm milk?
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.