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Feb
1
awarded  Constituent
Jan
25
awarded  Caucus
Nov
16
comment Should I season my paellera?
@PeterTaylor That is pretty common in Spanish. See for example Paila
Nov
16
comment Should I season my paellera?
@mehdi You're right,sorry
Nov
16
comment Should I season my paellera?
@PeterTaylor Also wrong in Spanish
Nov
13
comment Should I season my paellera?
Carbon steel is not cast iron ....
Nov
9
comment hominy grits versus masa harina
"Latin America" is a huge region. Most "Latin Americans" have never seen a corn tortilla.
Oct
17
awarded  Yearling
Aug
25
comment carbon steel pans in dollar store
OMG. The salt trick worked sooo good. You made me cry :)
Aug
23
comment Whatever Has Happened to This Fork?
Have you heard about the Philosopher's stone? You might have discovered the opposite ...
Jul
9
revised Pulled pork too sweet
made it somewhat clearer, I believe
Jul
8
suggested approved edit on Pulled pork too sweet
Jun
19
comment Seasoning skillet: What am I doing wrong?
Just in case. You are seasoning it in the oven, aren't you?
Jun
2
comment How to tell if my fig is ripe
having a few trees of different varieties on my backyard I learnt that the "A ripe fig will be soft to the touch when gently squeezed. Unripe figs are still firm" rule is flawless. All others fail depending on the variety.
Apr
5
comment Is there any way to make crepes without a proper non-stick pan?
I make crepes in both seasoned iron (not cast, too heavy) and aluminum pans. Just adding half spoon of butter (better pre-melted) after each 4-5 batch. The first crepe usually doesn't come out good, but after that it doesn't fail. Some people add a spoon of melted butter to the mix, but I never found it necessary.
Mar
17
comment Bitter bell peppers
In some solanaceae the skin turns bitter when cooked (or over-cooked)
Jan
2
awarded  Popular Question
Dec
29
revised What is the name of this french food?
geographic reference updated
Dec
29
suggested approved edit on What is the name of this french food?
Dec
21
awarded  Talkative