992 reputation
1514
bio website blogger.com/profile/…
location Seattle, WA
age 42
visits member for 3 years, 10 months
seen Apr 24 '11 at 20:00

I think Robert Rodriquez said it best: "Not knowing how to cook is like not knowing how to f***." Crude? Yes. But the man has a point. You have to eat every day, so why not figure out how to do it as well as you can. Unfortunately, more of my time is spent earning money so I can buy cookbooks. For that I do things like writing software. Well, to be entirely accurate I mostly just copy code from Stack Overflow. Thank you, Jeff Atwood!


Jan
13
answered Meals to cook using a whole chicken
Jan
13
answered How to make hot dog buns or sandwich rolls with a soft crust?
Jan
13
comment How long will a sourdough starter last between feedings?
+1 for 14 days as the upper limit in the fridge, but I'd say you'll definitely want to refresh before trying to make bread with a culture that old. Or you'd need to allow more time for the initial rise. I'd say after 14 days on a bread or A/P flour starter you're more in the area of risky neglect than constructive neglect. You're not risking that all the yeast will die as much as you're risking an infection of bad bacteria or mold.
Jan
10
comment What are the advantages of a Santoku over a French Chef's Knife?
I own a santoku that is sharpened on both sides. I'd bet that most widely available santoku knives (Wustof / Henkels / Shun / Mac) available in big retail outlets in the US anyway would be santoku shaped but have a double beveled edge. You might be able to find imported single bevel santoku at specialty cutlery stores, but those would be rare and I don't know what the benefit of seeking one out would be unless someone was doing extremely detailed prep work (like making sushi). Also, the other answer about the handedness of single bevel knives is a good thing to watch out for.
Jan
8
revised Freshly Ground Beef vs. Store Bought
deleted 2 characters in body; added 4 characters in body
Jan
8
revised Freshly Ground Beef vs. Store Bought
more food safety paranoia
Jan
8
revised Freshly Ground Beef vs. Store Bought
added 265 characters in body
Jan
8
answered Freshly Ground Beef vs. Store Bought
Jan
7
accepted Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
Jan
7
comment Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
Regarding the Tender Quick, I replaced the volume of kosher salt and sugar in the recipe I was following with Tender Quick, making no other adjustments, and it came out awful. I wouldn't recommend using it outside of a recipe that specifically called for it, as you say.
Jan
7
comment Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
thanks for the chem lesson! I always wondered exactly what made the smoke ring. I needs to get me a copy of McGee's book.
Jan
7
answered Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
Jan
7
comment Hygiene-wise, need to clean grill/broiling tray after each use?
@Orbling, +1 to that. When I'm broiling something especially fatty like bratwurst I line a rimmed cookie sheet with foil and put the brats on a cooling rack in the sheet pan to broil. The foil and fat go in the trash and the rack goes in the dishwasher. Easiest cleanup there is.
Jan
7
comment Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
It looks like an edit did change some of my nitrates to nitrites. I'm sure saltpeter is potassium nitrate (not nitrite). I'm not sure whether sodium nitrate or nitrite is more appropriate for corned beef. The other corned beef question (entitled Corned Beef - From Scratch) mentions sodium nitrite. FYI, Tender Quick lists both sodium nitrate and nitrite (in that order) in its ingredients after the (I'm sure much greater) quantities of salt and sugar. I'm just wondering if it's possible to obtain or substitute the nitrate/nitrites by themselves.
Jan
7
asked Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
Jan
6
answered Hygiene-wise, need to clean grill/broiling tray after each use?
Jan
6
comment Why did mold develop on the top of my sourdough?
Good point, I didn't ever wash mine with soap and water. I just dumped the older starter, rinsed with water only and wiped it out with a paper towel. I suppose even that could have been overkill.
Jan
6
awarded  Commentator
Jan
6
comment What's the purpose of sugar in a pickling solution?
Thanks for this, and to @adebaumann for his answer too. I'm going to try this batch without the sugar and hope that the carrots and peppers have enough natural sugar to offset the sour and salt. Probably my use of the word relish was misleading. The brine won't be consumed at all, so I don't think it needs to be sweetened by itself, but I'll update in a couple of weeks when done.
Jan
6
accepted What's the purpose of sugar in a pickling solution?