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#feedmasher

1d
comment What is the point of a salt mill?
"a saltier taste with less salt"is the key
Apr
18
comment Sea Salt and Mercury
@Jan Doggen Can you provide an actual reference to this? If you read the various salt producer association yearly summaries, you find out that few countries produce rock salt, and when they do it all seems for industrial use. The other 100+ countries in the world use evaporation. From saltinstitute.org "Among the three technologies, most producers around the world are engaged in solar salt production". For USA minerals.usgs.gov/minerals/pubs/commodity/salt/… . The world is a big place; what USA, China, and the Netherlands do is not representative of it
Apr
16
comment Sea Salt and Mercury
@user6591 Iodine tastes really crap, salt masks the taste. It's still only dosed at about 0.00003%
Apr
7
comment How can I tell the difference between a rabbit and a cat?
@Chef_Code No, always accept the best answer that solved your problem. You don't have to accept any. PS I love the "over answering" happening on this question. You got to wonder if any of these people have every actually killed, prepared, and eaten a rabbit or cat? They all sound like vets :-)
Apr
6
comment When did the US start refrigerating eggs on a regular basis?
FYI There are ways of "washing" eggs of faecal matter without destroying their protective membrane, this is done in many parts of the world, just not North America?
Apr
6
comment Cleaning burnt-on grease with ammonia
It's just Oxalic acid. You can by it for a few dollar per Kg at your local hardware store
Mar
27
comment Will spoiled food technically make you sick?
@krazykat1980 I don't you can become immune to Giardia, it's a parasite, not a bacteria or virus
Mar
25
comment Will spoiled food technically make you sick?
Giardia may not kill you, but if not treated will effect your ability to properly digest food, potentially for the rest of your life. Hence historic populations with Giardia generally catch other diseases more easily, and generally do not live very long
Mar
22
comment Is it still possible to make cast iron skillets as good as the old ones?
Just saying the old pans even after grinding etc where not that smooth (I have some unused antiques), and probably not much better than modern pans. The old pans that have been used for 50+ years are very smooth, and very nice to use
Mar
22
comment Is it still possible to make cast iron skillets as good as the old ones?
Thanks. Removed that bit, not sure where it was from?
Mar
22
comment Is it still possible to make cast iron skillets as good as the old ones?
That what I said? They where not polished mirror smooth, that is what happens over time
Mar
14
comment Is it a known technique to serve hot crispy-crust sandwiches on edge?
Bad humour sorry. Cheese made from milk is not natuarlly so yellow as the toasted cheese pictures show
Mar
12
comment Is it a known technique to serve hot crispy-crust sandwiches on edge?
Clicked your Google image search link, all I see is yellow food colouring
Mar
11
comment why do hand held can openers stop working so quickly
There are many different type of can openers. Please attach a picture of what you have
Mar
8
comment New Oven in the US, Which would home cooks prefer?
Why the diss'n of renters, most renters look after things just the way owners would. There are bad eggs in renter and owners!
Feb
27
comment How long does yeast live after baking?
There are always exceptions, the way heat circulates, overly wet areas, , stronger yeast etc!. Pretty much 100% guarantee that some trace of yeast will survive. To get a 100% kill you will need a autoclave
Feb
21
comment is it okay to wash vegetables by soaking/submerging?
See cooking.stackexchange.com/a/23797/3203
Feb
20
comment Is this chicken safe? silkie chicken edition
"Buddhist exemption" just means head and feet still attached. It does not say what standard it was inspected to
Feb
20
comment On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
@Jefromi Yeah, another "Texas" syndrome issue for the USA :-)
Feb
17
comment Modernist / molecular cuisine with a microwave?
Boiling water is dangerous regardless of how you boil it... Any way try this; Pork belly, microwave on 10% power for 60 to 90 minutes until fat is rendering, then grill (broil) for 20 minutes at 200°C until skin is crisp and bubbly. Same result as in the oven for hours, and much less power used