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visits member for 4 years, 5 months
seen Dec 19 at 19:48

Oct
21
comment Why does my Wonder Pot now bake unevenly?
It's such a simple item, it's hard to think what could be wrong with it that wouldn't be obvious. Have you checked your stove?
Oct
21
comment Are there any health issues related to eating blue cheese often?
@joe: Mold is a fungus, not a bacteria. Unlike bacteria, there are no symbiotic fungi in the human body. However, we eat fungus all the time and there is no evidence to suggest that the Penicillium in blue cheese is any more toxic than your basic button-top mushroom.
Sep
30
comment Is there any danger to letting food cook in a slow cooker for a very long time?
@lawtonfogle It'll spoil from over-cooking, if you're keeping it hot for days at a time. Shouldn't be any bacteria though.
Sep
27
comment Can a cream cheese cake be left out and for how long?
It's a cream cheese pound cake (marthastewart.com/315556/cream-cheese-pound-cakes), not a cheesecake.
Sep
11
comment What's the chemical difference between normal coffee beans and Kopi Luwak?
@jerfromi It's supposed to taste better, but I've never tried it. There is another theory that the reason it tastes better has nothing to do with passing through the civet's digestion, but instead that the civet is a choosy eater, and eats higher quality beans than the pickers pick.
Sep
10
comment Can I use expired cream cheese spread?
@young guilo: The same can be said for the question itself.
Jul
23
comment homemade mint extract
The term for boiled mint leaves is "mint tea" and it's goddamn delicious. I wouldn't store it past usual tea storage though.
Jul
3
comment How do you thicken a cold filling?
Cornstarch may help, and homemade marshmallows are commonly dusted with it, so it wouldn't be an odd addition.
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.
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.
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.
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.
Oct
18
comment Substitute sugar free maple syrup in baking?
@chris: no honey, or molasses?
Oct
16
comment Substitute sugar free maple syrup in baking?
Trail mix is kinda supposed to be chock fulla calories, isn't it?
Sep
13
comment How long can you keep chocolate in the freezer?
@thursday: Yea, I keep my baking chocolate in the regular fridge, and never for a moment consider how long its been there.
Sep
13
comment How long can you keep chocolate in the freezer?
@rfusca: Admittedly, if I had known they were that old, I'd probably have avoided them, but all I saw was a couple of big bags of berries...We'd been defrosting the thing for about a day, and they'd emerged from the glacier without me noticing, and I didn't want to put partly thawed berries in the other freezer, so, you know, pie. Then grandma staggers in and goes, "sniff sniff Smells like blackberry pie. Haven't had a blackberry pie since your granddad died. He picked all the berries." So I said, "So who picked these?" She looks at the label on the bag, "Your granddad." Me: "Oh."
Sep
9
comment Is my fancy cheese still safe to eat?
@aaronut: whatscookingamerica.net/Q-A/Mold.htm (citation)
Sep
7
comment How to preserve spaghetti for a short amount of time?
+1: This works great.
Sep
7
comment How long can cooked food be safely stored at room/warm temperature?
@aaronut: I always find this one interesting, especially for slow-cooking. Generally, a slow cooked meal will be cooked effectively sterile (3-6 hours at 150+ kills damn near everything), thus if it is prevented from bacterial combination it should be fine forever (a la Pasteur's flasks (science.howstuffworks.com/innovation/scientific-experiments/…)). I'd be interested in seeing how that played in the real world, but I've never found anyone who actually did the experiment...They always assume contamination occurs.
Aug
30
comment How long is it safe to drink coffee after brewed?
@aaronut: Somebody call guinness...Aaronut is less cautious about leaving a food out than Satanicpuppy ;) I honestly have no idea; I just find sour/clotted milk to be yucky. Though I love yoghurt and sour cream.