meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | 40 | |
| visits | member for | 2 years, 5 months |
| seen | Mar 27 at 6:31 | |
| stats | profile views | 21 |
Saved from the web by a job in industry. Coding GUI for computer-aided railway realignment machinery.
At last a job where I have time to do stuff properly and don't have to worry about loads of unfixed bugs coming back to haunt me.
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Nov 6 |
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How to store flour Great answer, but can you clarify something for me: you talk about adding chemicals to accelerate the 'aging' process, but then about adding enzymes to make it 'work'. Is there a relation between the two? (Would adding enzymes compensate for the chemical aging, and what does 'work' mean in this context?) And I'm guessing the enzymes won't have any influence on the rancid taste? |
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Feb 15 |
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Which wines have a strong, bitter flavor? Just thinking out loud, but when you buy chocolates which contain alcohol, they're often various sorts of eau-de-vie. |
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Feb 7 |
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What cheeses work 'best' in melted cheese sandwich applications? Cutting rind off Brie sounds like a terrible waste :( |
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Oct 26 |
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why add a shot of vodka to a cream sauce? Because it gives the cook a pretext to take a swig? :) |
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Sep 21 |
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What is the best way to bake potatoes in embers? I love the extra tip, thanks! |
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Sep 20 |
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What's in a 'Paella'? Pretty much exactly like trying to define what goes on a 'real' pizza. |
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Jun 15 |
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Getting the lighter fluid taste out of burgers, after the fact Keep cooking them 'til they're so charred that the burnt taste overrides the lighter taste? :) |
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Apr 30 |
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How do I get sausages to cook evenly in a pan? I wouldn't use oil, they're generally chock full of the fat anyway! |
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Feb 18 |
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What is the best way to open a tightly fitted lid of a jar? I was going to provide the same answer as you, but it is a bit ... risky: it could do worse than twist the blade, it could break, and the end could fly off somewhere... |
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Feb 16 |
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What are the herbs that “dry” the best? Grinding rosemary isn't that big a deal, I just pour some into the palm of one hand and then rub it with the other palm. |
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Feb 8 |
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@everyone: in case you're not aware, there is an awesome tool for following elections here |
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Feb 4 |
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How to make scalded (clotted) cream? Gotta try this, I haven't had clotted cream in eons! :( |
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Jan 18 |
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How do I cook for just one person? any good cookbooks? Yup, stick me in the kitchen with a cookbook trying to write a shopping list, I'm hopeless. But in the shop checking out whatever takes my fancy, really gets the creative juices going! |
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Jan 12 |
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How to combine chocolate and garlic in the same dish? +1 for enlightening me on the existence of Oaxacan mole, now I've just got to taste some! |
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Dec 22 |
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What is this Italian Cookie called? LOL: Your shop is blocked as 'pornography' from here!!! |
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Dec 22 |
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What is the best way to make Kopi Luwak coffee? Haha, when I read the title, I understood, "what is the best way to make Kopi Luwak coffee beans", I was expecting a lot of fun answers :) DIY Kopi Luwak anyone? |
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Dec 13 |
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Does golden syrup 'go off'? Yeah, it's a best before date, not a 'you will die after' date :) |
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Dec 13 |
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Does golden syrup 'go off'? Does anyone keep honey in the fridge? I'm no chemist, but the sugar content of honey and syrup must be comparable. |
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Dec 7 |
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Why do some countries prefer UHT milk and cream? Interestingly, you could ask the same question in the other direction about bread. In the UK, you can buy bread which lasts for weeks, whereas (mostly) on the continent bread is only good for a couple of days (and nice for fewer). |
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Dec 7 |
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Does golden syrup 'go off'? Well, it's all gone now, some in the bin, and some in the mulled wine. No untoward symptoms as yet :) |
