454 reputation
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bio website 5arx.webdoma.in
location Nowhere, OK
age
visits member for 3 years, 7 months
seen Jul 3 at 11:40

Out-of-work actor writing code to make ends meet.

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Apr
5
comment Secret to takeaway curry
Yes that's right - all us Indians eat unidentifiable meat every day. Its what gives our cuisine its unique taste. FFS.
Mar
2
comment Why pressure cook rasmalai?
+1 Perhaps. But I am of Bengali heritage. I have to say Kolkata ;-)
Oct
25
comment Why is my green tea brown?
@hippietrail OK. I've recently discovered Gaenmaicha and really dig its toasted rice/popcorn aroma.
Oct
25
comment Why is my green tea brown?
@hippietrail - are you drinking Gaenmaicha (green tea with roasted rice)?
Jul
31
comment For what foods is a microwave a preferred method of cooking?
They're not quite as good as old fashioned steaming, but not bad.
Jul
31
comment Why pressure cook rasmalai?
East is where it's at! The best Indian sweets are made in Kolkata, West Bengal.
Jul
10
comment Would a fruit cocktail flavoured cake work?
@TimBJames some commercially available tutti-fruitti mixes do taste cheap. But you could always try making your own (ehow.com/how_3910_make-candied-fruit.html makes a reasonable starting point). Things like angelica and maybe a liqueur add much 'class' to the mix ;-)
Jul
2
comment Why do you slice whole ducks in half when roasting but not for other poultry?
@Jay - everyone eats chicken skin apart from those on fat-restricted diets.
Jul
2
comment Would a fruit cocktail flavoured cake work?
You could supplement the fruit flavours with Tutti Fruiti mix or your own hand-chosen mixture of candied peels and fruit and pistachios etc.
Jun
15
comment Better Scrambled Eggs
This is the only way to cook scrambled eggs. I tried this about a year ago and couldn't imagine making them any other way.
Aug
4
comment How can I make an Überfood?
That is THE BEST food advice ever.
Aug
2
comment What mammals' milks are drunk by humans?
I can confirm that buffallo milk is extensively used in India too. Its a very creamy, protein rich milk and is used for making curd-based sweets. And feeding youngsters.
Jun
16
comment Can I replace sugar with honey in tea?
They're mostly a gimmick as far as flavour goes - my 'honey glazed' pork ribs and chicken never actually smells like honey.
Jun
16
comment How can I get more umami in a veggie burger?
+1 for turmeric.
Jun
8
comment What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
I rarely use mine and prefer to use the microwave method - wash rice - measure one unit rice (cup usually) and 2 units cold water and zap for around 15mins (900W microwave) which gives me perfect rice everytime. The big caveat is that I'm Indian and wouldn't go near anything other than Basmati - brown rice (which may be a viable reason to use a rice cooker) is the Devil's grain as far as I'm concerned.
May
20
comment Best Practices for Cooking with Psyllium Husk?
@Doug: Yes, I believe so - see here: awesome.good.is/transparency/web/1105/lunch/flat.html
May
4
comment Why is there cow cheese but no pig cheese?
Dog milk - bleuuuuaaaarghhhh.
Mar
24
comment How to thicken Thai curry
thaifood.food-recipe-cooking.com/… - Recipe III involves this stuff. I & II are also good. Examples: spicesofindia.co.uk/acatalog/… - British. This one: shop.waiyeehong.com/food-ingredients/tinned-foods/… is generally available in Chinese/Asian supermarkets worldwide.
Mar
23
comment Preparing pork belly: Odd barn yard flavor
Eugh that doesn't sound good. Wild boar has that 'gamey', 'outdoorsy' smell but I don't think regular domestic pork should. Do you trust your butcher? I remain unconvinced about the steamy aspect - for one thing the humidity in the oven would make the crackling less likely to crisp up properly - here water is the enemy, hence the addition of salt to the area you want to crisp.
Mar
23
comment Preparing pork belly: Odd barn yard flavor
@MarkShultheiss - sorry was posting at work and the Boss came over just as I was about to paste the link. Fixed now.