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2d
answered Caulk gun-like dispenser for whipped cream
Mar
25
revised What's the difference between gazpacho and normal soups?
added explanation of hot-as-in-spicy in the context of gazpacho
Mar
20
awarded  Notable Question
Mar
13
revised What does “de-bearding” mussels mean?
subject-verb agreement, typo
Mar
11
comment How to tint powdered sugar (icing sugar)?
To grind granulated ("sanding") sugar down to the fineness of powdered sugar, you really need a coffee/spice grinder. Most food processors, even mini ones, will just whirl the sugar around without having any effect on the grind size.
Mar
3
answered How to Bake Cookies Without a Convection Oven?
Feb
27
comment How can I achieve large bubbles in my bread?
Is your recipe intended to produce bread with large air pockets? If yes, have you tried different recipes for the same kind of bread?
Feb
18
comment Can whole milk be used to make fresh cheeses like marscapone?
IME, cottage cheese and farmer cheese are related only insofar as both are made from milk.
Feb
10
revised Can you help me identify these cookies?
fixed list formatting
Feb
10
revised Can you help me identify these cookies?
Spelling, added links, added more possibilities for the powdered-sugar-covered balls
Feb
5
comment Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?
I'm sorry: I fail to see how this even addresses the question that was asked, let alone try to answer it.
Feb
4
comment Will Cinnamon ever dissolve in a cocktail?
@Pharap: why don't you suggest that as an edit? (I.e. click the Edit link under the post.) That way, you'll get a little reputation for your effort.
Feb
3
comment Is it not possible to can some species of fish without adding oil?
You can actually buy boneless, skinless sardines packed in water. It's hard to imagine a nastier food-like product, mind you, but it's manifestly possible.
Feb
2
reviewed Approve How can I prevent strawberries from discolouring cream?
Jan
15
awarded  Famous Question
Jan
9
comment Do successful french macarons really need precise weight measurements?
@Jeff: I've never bothered to make a macaroon in my life (I don't like the things, so why would I?), but it seems to me that your first step ought to be to beg, borrow, or steal an actual nut grinder. If you're using a blender, what you're making is a substance that fails to be either a nut butter or a nut meal ("choosing between two chairs, it ends up on the floor", to translate the applicable Hungarian saying).
Jan
8
comment Substituting margarine for butter in cookies
I thought butter was mostly lactose-free? Also, remember that most recipes call for unsalted butter, but it can be very, very hard to find unsalted margarine. (Well, at least in the US. In Hungary, unsalted margarine is the norm.)
Jan
8
revised Substituting margarine for butter in cookies
that missing word was bugging me. :)
Jan
7
comment How can I get my Starbucks coffee to taste like the Starbucks store?
In my opinion, Starbucks coffee is worse than uninteresting: it's outright burnt. But I'm not exactly a coffee expert.
Dec
31
awarded  Benefactor