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Apr
25
awarded  Popular Question
Apr
22
comment Replacement for ground almonds in a joconde sponge
Thinking about it, a dessert wine like a ruby Port instead of Scotch might also work, but that's getting way away from the posted recipe, and you'd really need to thoroughly cook it out.
Apr
22
revised Replacement for ground almonds in a joconde sponge
I will avoid comma splices. I will avoid comma splices. I will avoid comma splices. I will avoid comma splices. I will avoid comma splices. I will avoid comma splices.
Apr
22
revised Replacement for ground almonds in a joconde sponge
added 44 characters in body
Apr
22
answered Replacement for ground almonds in a joconde sponge
Apr
16
comment Why must the oven be preheated for a Pyrex glass pan?
Now that's interesting - the fact that it's on a safety label could mean that bringing it up to temp slowly has adverse effects on the glass. I'm now curious enough to dig.
Apr
15
revised Home oven over 500°F?
edited body
Apr
15
revised Marinara Sauce recipe
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Apr
15
revised Marinara Sauce recipe
added 116 characters in body
Apr
15
comment Marinara Sauce recipe
@Catija And, well, he'll get a marinara sauce that tastes good nonetheless, which he might decide to get closer to Pizza Hut's in the US if they do use a different sauce internationally, and now I'm thinking of pizza I ate when I was a kid and getting hungry.
Apr
15
revised Marinara Sauce recipe
added 138 characters in body
Apr
15
comment Marinara Sauce recipe
@Catija I thought of that, as my only experience with Pizza Hut for the last 15 years has been in The Philippines - this sauce is as close as I could come to what they serve here - it's actually really good. Fun fact, if you dial 911 1111 here, you get pizza hut delivery. But, I think the franchises use the same stuff, much like how Starbucks all use the same roast for taste/brand consistency.
Apr
15
answered Home oven over 500°F?
Apr
15
comment Marinara Sauce recipe
@Jefromi Yeah, sugar works, but I think he was putting all of it in just together over the same heat - which generally ends up with a half-tart sauce that overpowers the rest of it, but didn't taste half-tart when tasted prior to using, if that makes sense. With carrots, you're guaranteed that there's not a few chunks floating about with an awful sort of sour to them, once the tartness is gone, it's gone everywhere. Sugar is a heavy hitter but doesn't always reach the whole sauce, which makes people (especially the impatient) add even more, and then they've got a great tomato pie filling :)
Apr
15
revised Marinara Sauce recipe
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Apr
15
revised Marinara Sauce recipe
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Apr
15
answered Marinara Sauce recipe
Apr
15
comment Marinara Sauce recipe
What tastes off about it? Too sweet (which I suspect)? The answer would be to use very finely grated carrot instead of sugar and allow it to cook longer, but it's hard to tell what's wrong unless you tell us :)
Apr
15
revised Consuming cardamom pods
added 81 characters in body
Apr
15
awarded  Yearling