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  • 64 votes cast
Apr
16
awarded  Nice Question
Oct
1
comment Why do I add stock to risotto slowly?
Imagine how amazing the risotto would be if you cooked it in a pressure cooker and stirred it constantly. :P
Sep
30
answered Why do I add stock to risotto slowly?
May
28
comment Eating mangoes with skin intact
I can confirm, from personal experience, that one can break out in a rash consistent with poison oak after working with mango skin. This happened after I cut up an Alphonso (?Ataulfo?) mango, but never happened when I cut up Haden/Tommy Atkins mangos. I am pretty sensitive to Poison Oak, and I now leave the mango cutting to my wife.
May
5
awarded  Editor
May
5
revised My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
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Jan
10
answered Stripping seasoning from cast iron
Jul
8
accepted What is the difference between crepes and Swedish pancakes?
Jul
3
awarded  Famous Question
Nov
28
awarded  Notable Question
Sep
18
awarded  Commentator
Sep
18
comment Troubleshooting a soggy baklava with torn sheets
And it was very well written. I may have to try the more time intensive version some day...
Sep
11
awarded  Popular Question
Jul
30
comment Is it worth roasting my own red peppers?
@Jefromi You are correct that water cooks out, and BECAUSE of that the roasted peppers are even more of a deal (if the price/pound were the same, after roasting the fresh you'd end up with less product).
Jul
25
answered Is it worth roasting my own red peppers?
Jul
14
awarded  Yearling
May
20
awarded  Popular Question
Apr
4
answered Making Pepper-Flavored Vodka
Mar
15
comment Troubleshooting a soggy baklava with torn sheets
@rumtscho Most of the recipes I've seen do not use multiple layers of nuts, and that is a difference. That said, I doubt it makes enough of a difference (if any) to warrant the effort.
Mar
14
answered Troubleshooting a soggy baklava with torn sheets