1,475 reputation
1716
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location Argentina
age
visits member for 4 years, 2 months
seen 41 mins ago

Code for my breathing avatar here


You may contact me at: BelisariusForSO@gmail.com

But please don't email me with requests about Q&A. Post them in the site instead.


Nov
22
comment What can I make with the broken corn chips at the bottom of the bag?
@TFD The OP said (so full of fat and salt!) so I think you don't share suppliers :D
Nov
22
answered Pouring cold water on pasta after cooking it
Nov
22
comment How to reheat a Croquette without it getting soggy
Anyway, the best thing to do, as @Erik already commented is using a rack. That solves most humidity-related problems.
Nov
22
comment How to reheat a Croquette without it getting soggy
@Joe Lost contact with the thread, sorry. You already did a wonderful job. Congrats! Just as a side comment, Sometimes heating slowly (starting with low temp, and gradually rising it) helps with the thing getting crisp again, but the results mostly depends on the porosity. The most "solid", the worst results.
Nov
21
comment Baking bread … without crust?
@Julio Please, please. Post a pointer to a good salmorejo recipe. (pero una buena de verdad)
Nov
21
revised how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
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Nov
20
comment How do you make golden syrup?
AFAIK, golden syrup is a byproduct of the sugar cane refinement process ... are you asking for substitutes?
Nov
20
comment What can I do with chicken rib meat?
You may also consider the fat for preparing schmatlz! en.wikipedia.org/wiki/Schmaltz
Nov
20
answered how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
Nov
20
comment How to reheat a Croquette without it getting soggy
And also ... what was the starting temp. Was the food cold, or ambient temp when you started reheating?
Nov
20
revised How can I handle black pepper without sneezing?
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Nov
20
comment what is the difference between butter spread and pure butter?
@Fitri Ha! So ... "vegetable oil" ... unnamed vegetal ... "butterfat" ... but not butter ... "milk oil" ... sure! and cow eggs too! ... emulsifier,etv ... <choke... just plain venom> ... I prefer McD's (just because burgers come without labels)
Nov
19
revised Pot for cooking long grained white rice on gas range
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Nov
19
answered Pot for cooking long grained white rice on gas range
Nov
19
comment Storing potato water: how long can it be refrigerated?
Never did it, but I'm curious! Isn't it too "starchy"?
Nov
19
revised How can I handle black pepper without sneezing?
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Nov
19
comment How can I handle black pepper without sneezing?
@Simmerdown Thanks for the correct word: "ground"!
Nov
19
revised How can I handle black pepper without sneezing?
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Nov
19
answered How can I handle black pepper without sneezing?
Nov
19
comment what is the difference between butter spread and pure butter?
@Jefromi While you are right about the ingredient lists, perhaps for the sake of the site's international diversity, it's not so bad to explain a little what those "common terms" or "shelf commodities" mean. In my country (as an example) you can't use the label "butter" if the product contains vegetal by-products.