217 reputation
2613
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age 42
visits member for 4 years
seen Sep 10 at 6:28

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.


Nov
26
comment Saving my 'bacon'
@NBenatar. Yes I made the mistake of thinking 'oh, juice!' when I finished cooking it, and using it to make the accompanying couscous. Eating it was... an experience.
Nov
25
comment Saving my 'bacon'
Yes, well it did look cooked to me, as I said, but the extreme chewiness made me doubt. Maybe I just had bad luck and got a low quality chewy pig :(
Nov
6
comment 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?
Feb
15
comment 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.
Feb
7
comment What cheeses work 'best' in melted cheese sandwich applications?
Cutting rind off Brie sounds like a terrible waste :(
Oct
26
comment why add a shot of vodka to a cream sauce?
Because it gives the cook a pretext to take a swig? :)
Sep
21
comment What is the best way to bake potatoes in embers?
I love the extra tip, thanks!
Sep
20
comment What's in a 'Paella'?
Pretty much exactly like trying to define what goes on a 'real' pizza.
Jun
15
comment 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? :)
Apr
30
comment 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!
Feb
18
comment 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...
Feb
16
comment 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.
Feb
8
comment
@everyone: in case you're not aware, there is an awesome tool for following elections here
Feb
4
comment How to make scalded (clotted) cream?
Gotta try this, I haven't had clotted cream in eons! :(
Jan
18
comment 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!
Jan
12
comment 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!
Dec
22
comment What is this Italian Cookie called?
LOL: Your shop is blocked as 'pornography' from here!!!
Dec
22
comment 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?
Dec
13
comment Does golden syrup 'go off'?
Yeah, it's a best before date, not a 'you will die after' date :)
Dec
13
comment 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.