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Aug
28
comment Using eggs in pudding - yolks vs whole eggs
What, exactly, do you mean by "pudding"?
Aug
28
comment Cream or butter in a pudding
What, exactly, do you mean by "pudding"?
Aug
27
comment Using heavy cream vs whole milk
Using heavy cream will certainly make it richer. I would not expect it to make anything fluffier.
Aug
18
comment Can I use dry milk instead of whole milk?
Uh, "Explain your answer"? We aren't your students. Maybe you should start by explaining your question.
Aug
18
comment Why do you need to peel peaches to can them?
Note that in most varieties of English, peach = fuzzy-skinned, and nectarine = smooth-skinned. In other words, you wouldn't call it a peach if its skin weren't fuzzy.
Aug
12
answered Other things made from Banana nut bread
Aug
12
comment Other things made from Banana nut bread
@Jefromi: I dunno. I think answers need to be a little more fleshed out, and when I wrote that comment, I didn't have time to do so.
Aug
11
comment Other things made from Banana nut bread
You can make pretty much any bread-like substance into french toast and/or bread pudding.
Aug
10
comment What does Joy of Cooking mean by “canned spaghetti”?
@Cindy: no offense taken. :)
Aug
10
awarded  Popular Question
Aug
9
accepted What does Joy of Cooking mean by “canned spaghetti”?
Aug
9
comment What does Joy of Cooking mean by “canned spaghetti”?
@Cindy: every cookbook is a product of its times. The 1975 edition of Joy is no exception. This doesn't make it a bad cookbook. If you object to these sorts of recipes, get the newest edition (2007? something like that). Of course, 40 years from now, a new generation will be scratching its heads at something in that edition... still doesn't make it a bad cookbook. Basically, if an ingredient exists and you want to cook with it, Joy of Cooking will give you at least one method to do so.
Aug
8
asked What does Joy of Cooking mean by “canned spaghetti”?
Aug
8
comment Mr. Coffee seems to know the future
What I think Keith is puzzled by is that the coffee has a finite amount of soluble substances; eventually, no matter how much more water you add, or how long you let it sit, there will be nothing left for it to dissolve. Thus, the first cup should be stronger (or rather, the last cup should be weaker). In fact, this is what I've observed in most coffee makers; I'm not sure what's going on with Keith's Mr. Coffee. Is it adding new grounds for each cup?
Aug
5
comment Anyone know of any completely flavorless syrups?
There's no "almost" about that "by definition". Syrup is a sweet, thick liquid made of sugar and water. A non-sweet syrup is like dry water: a contradiction in terms.
Aug
4
comment Can you use cooking oil to make “African Drop Doughnuts”?
For some values of "cooking oil", "corn oil" and "cooking oil" are exact synonyms. In other words, there's no one oil type that is called "cooking oil". Ditto for "deep-fry oil", for that matter: you can certainly deep-fry in corn oil, which would then make those two terms synonymous.
Jul
29
reviewed Approve The difference between beet sugar and cane sugar
Jul
17
comment What kind of cabbage is on my photo?
That's definitely a lettuce, not a cabbage. Cabbages are round.
Jul
17
comment how to whip UHT cream?
Here's the Trader Joe's box of whipping cream: traderjoes.com/images/fearless-flyer/uploads/article-826/… Is this similar to what you got?
Jul
17
comment how to whip UHT cream?
I recently had similar trouble with a package of UHT shelf-stable cream (which in the US I've only ever found at Trader Joe's). I attributed it to the fact that my cream was a bit [read: almost a year] past its expiration date. It still tasted fine, but it refused to whip. In my case, another contributing factor might have been temperature: I only remembered to put the box in the fridge about 30 minutes before trying to whip it. Neither of these seem to apply to you. I've successfully whipped similar boxes of cream before, so it's not in inherent problem with UHT cream.