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bio website marcintustin.tumblr.com
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visits member for 3 years, 9 months
seen May 15 at 18:55

Delete me.


Feb
23
comment Should a [Ceramic] mug be left covered or uncovered during the tea bag steeping process?
@TFD It's for use by merchants who are ultimately going to sell their goods to consumers who want to drink tea for pleasure. I see absolutely no reason why the industry would adopt and promote a standard which produces an experience substantially worse than methods used in the home.
Aug
30
comment Roasted chickpeas for houmous?
@PatSommer What an awful idea. I can definitely imagine someone trying to market that ;)
Aug
20
comment Roasted chickpeas for houmous?
Having cooked them (in a pressure cooker), the texture is about right, but they have a washed-out flavour.
Aug
19
comment Roasted chickpeas for houmous?
I've had them soaking for 24 hours, and they seem OK (rehydrated). I'm going to pressure cook them, and see how it goes. I figure at that stage, I've basically lost nothing. But yes, I'm going to pick up some proper chickpeas when I'm next shopping.
Aug
18
comment Roasted chickpeas for houmous?
Hey thanks, but the chickpeas are already dry and roasted.
Aug
18
comment Roasted chickpeas for houmous?
Any comments on taste differences?
Jan
4
comment How should I prepare dried chickpeas?
@Bob: My experience with salting chickpeas is that it definitely makes them harder.
Apr
13
comment Is asparagus generally recognized as the best vegetable, and why?
In the last month I've seen white Asparagus in Wholefoods and Shaws in Massachusetts and Wholefoods in NYC, so I would say it's not that obscure.
Oct
17
comment How does a splash of vinegar help when poaching eggs?
Any wisdom as to how to get the vinegar to not smell?
Oct
11
comment Is it safe to eat moldy cheese if you slice off the edges?
A friend has told me that white mould on white-mould-covered cheese is identical to the other outside mould, based on his experiments. My conclusion is that you can treat brie-like cheese like cheddar in this regard.
Oct
11
comment Should I remove the foam when cooking chickpeas?
And I have never tried using it as an ingredient.
Oct
11
comment Should I remove the foam when cooking chickpeas?
I would say the only reason to remove it is to avoid it getting over your beans at the end (you get it with pretty much every other kind of bean).
Oct
10
comment Pancetta Mold. How to tell whether it's safe to eat?
No, I mean after you cut off a slice - try not eating the outer layer.
Oct
10
comment What happened to my duck?
I've experienced this with duck before - it comes out tasting mostly like liver. I recommend marinating and stuffing to ensure it doesn't become too dry.
Oct
10
comment What are the advantages of using agave sweetener instead of sugar?
As you've identified, the key is that the amount of sugar is the mass. The use of the volume measure is misleading here. It's a slightly weird american practice.