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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.
Jul
15
comment How can I make my Oreos crispy again?
This really does work! This time, they were Reese's Peanut Butter Cup Oreos, and the unclosed package was emphatically Not My Fault, but nevertheless, putting them in front of the air conditioner for just 10 minutes made them crispy again.
Jul
15
accepted How can I make my Oreos crispy again?
Jul
13
answered How can I use a large quantity of raw almonds all at once?
Jul
8
awarded  Popular Question
Jun
6
comment What is the difference between pizza sauce and spaghetti sauce?
I dunno: both oregano and basil have fennel-y undertones. (I once had an accident with the shaker top falling off the jar of oregano as I was adding it to some chili, and the resulting dish tasted for all the world as if I had added fennel.)
May
29
comment Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?
That tea decaffeination method is a myth.
May
25
comment How do I make a fried egg with completely cooked white but completely runny yolk?
+1 for "like normal people" (or rather, for what it implies about the rest of your method.) :)
May
22
comment What can I add to Splenda solution to prevent spoilage?
Instead of dissolving the powder in water, just invest in a teeny-tiny measuring spoon. Then you can use it just like you'd use sugar, only much less of it.
May
22
comment Can I keep herbs fresh by spraying them with fertilizer?
Fertilizer is basically some animal's excrement. Are you sure you want to spray it on leaves you're then going to eat? (Well, OK, so artificial fertilizers exist that aren't made from poop, but those have the added feature of being very close to the same thing as explosives. Again, are you sure this is what you want to be eating?)
May
20
comment What features do I want in a Toaster Oven?
Those turn-the-timer dials are the invention of the devil. With our old toaster over, we set the darkness control to where we liked it, and left it there. The toast still wasn't totally consistent, because types of bread differ, the toaster behaves differently when cold than when warm, etc. etc., but you could at least safely forget about the toast until the toaster dinged. With the turn-and-pray style of controls, you need to stand there and watch, because one micrometer on the dial is the difference between toast and cinders.
May
5
comment Hot peppers in soup don't stay spicy
"Habituation", eh? I think that's what the rest of us call "burning your poor tastebuds off". :)
Apr
23
comment Is cheesecake a cake or a pie?
Also, it's a massive overstatement to imply that cheesecake is made from flour. Purists don't add any flour, and those who do add it (as "insurance") will use only a tablespoon or two.
Apr
15
comment Is it okay to use stainless steel in oven?
What is this pan meant for? Does it have a handle? If so, is the handle likely to be oven-safe? I have cookie sheets made out of stainless steel, and they (obviously) work just fine in the oven, so I wouldn't be overly concerned about the metal.
Apr
7
awarded  Notable Question
Mar
30
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