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Jan
27
awarded  Popular Question
Jan
25
comment How to thicken marinara sauce?
Water is the sauce killer. If you can somehow avoid putting it in in the first place, that'd be nice, but otherwise, a good long simmer is the best method.
Jan
9
awarded  Enlightened
Jan
9
awarded  Nice Answer
Dec
20
awarded  Enlightened
Dec
20
awarded  Nice Answer
Dec
17
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Nov
16
awarded  Nice Answer
Oct
21
awarded  Nice Question
Sep
23
comment How long will grease (from bacon or roast) keep in the fridge?
@sean: I'm sure it can go bad...I've just never seen it. Joy of Cooking states that bacon grease can be kept "indefinitely" which is somewhat surprisingly indefinite for such a widely circulated cookbook.
Aug
19
awarded  Announcer
Jul
31
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Jul
28
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Jul
12
awarded  Yearling
Jun
22
comment Are there alternatives to okra as a thickening agent?
Frozen okra is perfectly acceptable for a gumbo or stew. It's very unlikely anyone will be able to tell the difference, and yea, even in the south, fresh okra's not that great year round.
Mar
9
awarded  Enlightened
Mar
9
awarded  Nice Answer
Jan
18
answered Cooking juicy beef in a pan
Jan
18
answered Does brewing tea for longer result in higher caffeine content?
Jan
18
comment Can I re-cook a ham that was left out overnight?
@brendan: Well, we do, but this isn't that kind of ham. Still, in this situation, the curing we do do, plus being cooked, plus the house being cool, I wouldn't have any problem eating it.