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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. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Oct
28
comment How to get flour quesadilla light and crispy?
+1 for pan then oven. Thick burgers are a prime example - crust the outside in the pan, then finish in the oven: perfect.
Oct
28
awarded  Popular Question
Oct
26
comment How do I sweeten a mulled or spiced wine that is too tart?
More sugar would seem to be the logical choice...
Oct
26
comment Best way to cut up a cheesecake into bites
Dental floss, or cheese wire...
Oct
26
accepted What is the best substitute for Provolone?
Oct
26
comment What is the best substitute for Provolone?
I managed to find some Provolone and I would say it is closest to a medium/mature cheddar.
Oct
26
comment Mixing cooking chocolate with normal chocolate
When you say cooking chocolate do you mean chocolate-flavoured cake coating like Scotbloc?
Oct
25
comment Standardized symbols for marking food allergies / warnings?
A green V is very common for vegetarian food. I'd suggest a cow with a cross over it for non-dairy. Not sure about vegan - how does one symbolise incredibly boring food? ;)
Oct
24
answered Using a wooden spoon to prevent pots from boiling over?
Oct
21
comment What is the best substitute for Provolone?
The recipe is for involtino braciola, calling for aged provolone, which i assime is 'sharp' as you suggest. As it happens I am near an Italian deli at the moment, I will try and find some provolone and see how cheddar like it is. Generally the more mature the cheddar here, the harder and more crumbly it is, so I'm thinking a medium cheddar would give the right texture and flavour.
Oct
20
comment What are the optimal conditions in making wild yeast starter?
I have used pineapple juice with great success. Reinhart recommends it in The Baker's Apprentice, but the method is widely documented and recommended online.
Oct
20
asked What is the best substitute for Provolone?
Oct
19
revised What is albumin?
added 2 characters in body
Oct
17
comment When to use “wine vinegar” vs just wine?
@TFD Where on earth did you get that idea?
Oct
16
answered What makes a bread either close or open crumbed/textured?
Oct
16
comment Would almond flour work for macaroons?
You can avoid making almond butter by blitzing the almonds with the powdered sugar.
Oct
16
answered Would almond flour work for macaroons?
Oct
15
comment How do I know if my salmon fish is cooked properly?
Cooked through and cooked properly are two separate things. Salmon like many other fish is much better to eat when cooked a little rare. You'll note in that article that certain frozen salmon is safe, so consider buying that and cooking it so that it's potential is achieved. Otherwise what's the point?
Oct
13
comment To chop or to blend?
Semantics - my food processor has a blender attachment that I use to blend things. Suffice it to say, a fine dice in a food processor is likely better than a pasting in a blender.
Oct
13
revised Are heads of porgies poisonous?
deleted 23 characters in body