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Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


2d
comment Do professional cooks use measuring cups and spoons?
Teaspoons/tablespoons are more or less universal, yes. But cups? Fuhgeddabahtit.
2d
comment Do professional cooks use measuring cups and spoons?
Where precision is important, any self respecting professional will use weight measures.
2d
answered Dealing with frozen ground beef
2d
comment How to make a good sauce for rice/potatoes/buckwheat?
Recipe requests and questions that invite subjective answers are unfortunately off-topic.
Aug
27
comment Par-Cooking Corn on the Cob in a Microwave
Jeez, there's no pleasing some people! ;)
Aug
26
comment Par-Cooking Corn on the Cob in a Microwave
Not quite Iowa, but right next door in Illinois, from the farm to your door in 2 days! twingardenfarms.com/shipped-fresh-to-your-door
Aug
25
revised What is the danger of salmonella in 'home laid eggs' and how should I clean them?
added 4 characters in body
Aug
21
comment Is cooked fish as perishable as raw fish?
The USDA disagrees with you regarding cooked meat, I can't imagine fish would be any different: cooking.stackexchange.com/a/17550/4194
Aug
21
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
I agree with rumtscho - 'wet' doesn't necessarily mean 'liquid'. It didn't call for the shortening to be melted, so why melt the butter?
Aug
20
revised Blending eggs for omelette?
edited title
Aug
20
revised Can I substitute vegetable oil for olive oil?
edited title
Aug
19
answered Horizontal cuts when dicing an onion
Aug
19
revised What is the best way to make a perfect fried egg?
edited title
Aug
19
revised Browning Avocados - What's Happening - What Helps?
edited title
Aug
18
comment rice warming & safe
If you are frying the rice you are much better off cooking the rice fully, then cooling it quickly by spreading it out on a plate and putting it in the fridge. This has the dual effects of cooling the rice safely and drying it out so it fries properly. Warm, moist rice will result in a gloopy mess when you fry it.
Aug
18
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
The only bread I am aware of in BBA that uses shortening is the standard white sandwich loaf, and if memory serves there is a side note alongside that very recipe that says you can substitute butter for shortening and vice-versa, with the caveat I mentioned above.
Aug
18
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
The usual trade off with butter vs. shortening is flavour for texture. Butter leads to a denser, but tastier loaf.
Aug
15
comment Are limes and lime juice more acidic than lemons and lemon juice?
They have virtually identical levels of citric acid, with limes actually having slightly less. Other than higher levels of calcium and phosphorous in lime juice there's very little difference between the two. An experiment is needed, I think! We'll leave it in your hands :)
Aug
15
answered How to choose a pan for making caramel?
Aug
14
comment Smoker Ideas, something between Ribs and a Brisket
Agreed on pork shoulder - pretty forgiving.