2,740 reputation
11015
bio website
location London, United Kingdom
age 34
visits member for 3 years, 9 months
seen Jun 2 at 22:26

May
13
comment Tricks to preserve chips (french fries)?
You say chips and french fries, but the UK chips, if done properly, like you might get from a chippie, are very different to french fries.
May
13
comment Where can I buy fresh water prawns?
@James Barrie: Living not far from the North Sea, I am aware of the fishing boats with onboard freezers. But the OP was asking about Fresh Water Prawns.
May
12
comment Why rinse basmati rice?
Well, I've always been taught by many Indians to rinse it in a sieve till the water runs clear, ie. the loose starch is gone. That usually takes a good minute.
May
12
comment Why rinse basmati rice?
Related: Why do you have to rinse rice?
May
10
comment Why is butter usually labeled “Sweet Cream”?
Is this country-specific, as I've never known butter to say anything about cream on it (UK)?
May
9
comment Which spice gives brown colour to Indian curry?
@TFD: That statement is true for most major foreign cuisines in most countries. There is usually a localised variant on the cuisine.
May
8
comment No broiler - is there a way to fake it?
Not sure I could manage without one, it's the only piece of cooking equipment I use every day. Doubt there is an effective substitute, some things might be able to be baked, but flames overhead isn't an easy effect to replicate.
May
6
comment Why is there cow cheese but no pig cheese?
Human milk is considered suitable for vegans, providing it was given freely by the producer. The ethical element departs when informed consent can be granted.
May
6
comment Where can I buy fresh water prawns?
Given the nature of the item, which has a very short lifespan if not frozen, and that you state your location. It would have to be relatively close to you. You could find a US shipper who will use a frozen cooler pack on overnight air (very expensive), but still you could not ship such a thing internationally; which localises the question to a single country at best, and more likely only Texas and surrounding states would be sensible. There are supposed to be hatcheries in Texas, so you should be able to find something.
May
5
comment Where can I buy fresh water prawns?
Probably too localised to be an allowed question here.
May
3
comment Can I re-cook a ham that was left out overnight?
Could well be absolutely fine for that sort of short time, many people take ham sandwiches to work that end up in a more ideal growth environment for just as long with no major issues. If he is recooking it too, then that will kill off any bacteria that could be on it if done properly.
May
3
comment Can I re-cook a ham that was left out overnight?
Lots have things have bacteria in them that we eat, often deliberately, yoghurt for instance, it is not a blanket "issue".
May
1
comment how do I cook sausages without poking holes through them?
Poking holes in sausages is generally done to allow the steam to escape, to stop them splitting.
Apr
28
comment What nutritional differences are there between honey and table sugar (sucrose)?
@Aaronut: Generally, this site is both opinion and fact, same as most of SE. Also "we" is a community, not all of which is you. As it stands, almost all research papers I ever see issued, at least in Europe, have to state sources of funding and any conflicts of interest clearly on the paper - as most scientists consider it a source of potential bias. To dismiss it as not relevant is unscientific. My intention was not to state ad hominem as infallible, just something to be taken in to account, with other relevant facts.
Apr
28
comment What nutritional differences are there between honey and table sugar (sucrose)?
@Aaronut: Self-serving, lazy and irrational? It is my view, an educated and experienced one; just because I disagree with something does not indicate a lack of understanding. Your opinion is your own, eternally supercilious as it may be.
Apr
28
comment What nutritional differences are there between honey and table sugar (sucrose)?
@Aaronut: I find that "professional" scientists have to be taken with a pinch of salt. That pinch being a very in depth look at their funding and politics. A good proportion fall in to either the category that is funded by some organisation/business that has something to gain from a particular bias in research, or the category where they sell themselves on their forthright reputations. Good science has unbiased funding and politics and a lack of drama.
Apr
26
comment Good breads for evening cooking?
How about malt loaf? Has a very long rising time.
Apr
23
comment Is there an authoritative source on whether salt affects pasta stickiness?
@Tim Nordenfur: Ah, fair enough - like I said above, the point is academic; academic does not imply uninteresting. Aaronut's answer seems to get to the heart of the matter.
Apr
23
comment Is there an authoritative source on whether salt affects pasta stickiness?
@Tim Nordenfur: Any particular reason you are highly concerned with the stickiness of the pasta? Depending on what you are doing with it afterwards, I've never found it matters overly either way.
Apr
23
comment Is there an authoritative source on whether salt affects pasta stickiness?
@Aaronut: Aye, well the Italians probably have it right with their 10/100/1000 scale.