257 reputation
1616
bio website pgaiser.net
location Tübingen, Germany
age 34
visits member for 3 years, 10 months
seen Dec 24 '13 at 2:28

I currently live in Tübingen, Germany.

  • I have been working full-time in IT for ten years (freelance and as a contractor), and am currently studying Interdisciplinary American Studies at the University of Tübingen. I work part time as a webmaster for an organic food company.

  • I can be reached via E-Mail: pekka@gmx.de

  • I have an Amazon Wishlist that I love to get stuff from.


Feb
23
comment Replacing cream and butter in a carrot casserole/pie
@rumtscho both very good points, hadn't thought about either! I'll give Cremefine a try, thanks.
Dec
30
comment Pumpkin rotting, need to process it now - any ideas with a long shelf life?
Thanks, yeah, this sounds sensible. I forgot to mention that I don't have much freezing space (except for the 7°C cold storage I have access to), but it looks like it's the only option so I'll have to try and find some more
Dec
30
comment Pumpkin rotting, need to process it now - any ideas with a long shelf life?
@justkt pureeing and freezing might end up being the best option after all, yeah. I forgot to mention that I don't have much freezing space, but I'll try to find some more. I don't have the equipment to can it, but thanks for the link, interesting reading!
Jun
29
comment Cooling jelly without a refrigerator
Thanks very much everyone! I ended up using a combination of cold water and @derobert's suggestion above. Out of three bowls, the ceramic one I placed in a larger bowl with cold water, in a windy spot, and ice cubes gelled best.
Jun
29
comment Cooling jelly without a refrigerator
Yeah, that is the first thing that I thought of, but all those nearby who I know well work during the day. Still, absolutely worth mentioning
Jun
29
comment Cooling jelly without a refrigerator
@rmx I drink only rice milk at home, which can stand warmth for a few days. If you don't need dairy products (or can live with having them only in winter), living without a fridge it works surprisingly well!
Feb
4
comment How can I tell whether beetroot is still edible?
@mgb ahahahahahah!
Feb
4
comment How can I tell whether beetroot is still edible?
This gives me something to go by - I'll have to use my judgement now to make the call. It is still firm, feels a bit like a tennis ball with a soft surface, so I tend to think it's okay. Also good to know it can be eaten raw (as opposed to beans etc.) Thanks!
Oct
4
comment Additional ingredients to homemade pasta?
Mmmm, very interesting idea! I don't have access to one where I live, but I may be able to get my Dad to run some water through one and send it to me.
Oct
3
comment Additional ingredients to homemade pasta?
@Joe re your 1st comment, true! Overlooked that one. Seeing as I'm very focused on flavour here, I'd appreciate its staying open though (although it's admittedly very close). Re pumpkin, interesting - so that's why potato based pasta is in the more compact form!
Oct
3
comment How to substitute eggs in homemade pasta?
Sounds great, I've never heard of this! I will try it out and leave feedback. Thanks!
Oct
3
comment Additional ingredients to homemade pasta?
Very interesting ideas, thank you! Adding Wine sounds especially fascinating. Roasted garlic sounds lovely, too. I also thought about adding fruit (e.g. apples or bananas) but like with the pumpkin, the dough would probably become too fragile. I'll experiment once I've got the tools!