10,873 reputation
2150
bio website
location
age
visits member for 5 years, 1 month
seen Aug 27 at 15:25

May
21
comment Chilli con carne - chocolate, cocoa powder or nothing?
@ChrisH Can't be too sweet for a toddler, but I take your point. If you can't heat it up, you're going to have to live with oversweet chili.
May
21
comment Chilli con carne - chocolate, cocoa powder or nothing?
@ChrisH You can always add some heat if it gets too sweet for you...Nothing more deadly than the sweet/hot combo.
Feb
20
comment Is a jug of milk left out for 12 hours at room temperature safe to drink?
@escoce: People pass those yoghurt cultures on for years...Sounds like something got into your batch. Fungus is a pretty solid culprit.
Feb
20
comment Is a jug of milk left out for 12 hours at room temperature safe to drink?
@zibbobz: The thing is, whatever gets into it is going to be fighting the regular milk bacteria for resources, and the milk stuff is going to have a HUGE head start. You'd have to have a significant colony that is proportionate to the milk stuff.
Dec
19
comment Is there a difference between freezing meat at 26°F and 0°F?
Explaining why I always have ice on my "fresh" turkey.
Aug
6
comment Where to get precise recipies?
I always sneered at the idea of this, but I saw a couple of episodes one day, and I was surprised. They really are quite good, and they go into really interesting detail on the "whys" of things I'd never questioned before.
Jun
5
comment What types of food are safe for short-term room-temperature storage?
@jsm: Oh, I don't think it'll go bad. I just think it tastes better, and also, maybe, that it doesn't have as much structural integrity if its warm, so keeping it cool keeps your decorating looking better.
Jun
3
comment How to know when to remove lemon squares from oven?
@Jolenealaska: Depends on the custard. If you're making one that doesn't have a starchy binder, then sorta...It'll curdle and you'll end up with lumpy soup. For this sort of thing, you'll more likely get cracking if it overcooks.
Jun
2
comment How to know when to remove lemon squares from oven?
@yamikuronue: If he's cooked them double the time, and they're not set, something else is wrong.
Jun
2
comment How to know when to remove lemon squares from oven?
What kind of shortening, lemon juice, etc are you using? Any substitutions? An hour should be wild overkill for these.
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.
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.
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
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
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
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.