26,849 reputation
452103
bio website
location
age
visits member for 4 years, 2 months
seen yesterday

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.


Sep
19
comment Would smoked chicken work well in paella?
Why do I get the impression paella is a favourite of yours BaffledCook? :D
Sep
18
comment Soaking starches in water for better frying
You can also try dredging the fries in cornstarch before cooking, that'll really crisp them up.
Sep
18
comment Soaking starches in water for better frying
Edited to do just that
Sep
18
revised Soaking starches in water for better frying
added 190 characters in body
Sep
18
answered Soaking starches in water for better frying
Sep
18
reviewed Reject Liquid made with cream and penicillium roqueforti?
Sep
18
reviewed Reject How to store Parmesan cheese?
Sep
18
reviewed Reject How to store Parmesan cheese?
Sep
17
reviewed Approve Why does my walnut cake fall?
Sep
17
comment What is the proportion of edible meat in whole live mussels?
+.5 for the answer and +.5 for the photo of Belgian fries <drools>
Sep
14
comment What is the correct internal temperature for rabbit meat?
In that case I'd still cook it like chicken, but the leanest parts (the loin, small though it is, for example) I'd treat like breast and the legs etc more like thigh.
Sep
14
revised What is the correct internal temperature for rabbit meat?
added 27 characters in body
Sep
14
answered What is the correct internal temperature for rabbit meat?
Sep
12
answered How to use stock from tablet
Sep
12
revised How to use stock from tablet
deleted 23 characters in body
Sep
12
comment Honey-glazed gammon (ham) - What to serve with it?
I believe the idea of the sauce is that the fresh, green taste of the parsley compliments the salty, slightly sweet ham. It should work well with the glaze. The sauce, being roux based, is relatively rich. It's a good autumn dish I'd say.
Sep
12
answered Honey-glazed gammon (ham) - What to serve with it?
Sep
12
comment What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
I use separate boards, cut meat last, and spray the board and knife with anti-bac spray before washing them as normal in hot soapy water. If I'm going to be very hands on with the meat, rubbing in a marinade say, I wear rubber gloves.
Sep
11
comment By what reactions do moisture and light steal away my coffee's freshness?
I'll see what I can do. You could always copy and paste it into a word processor to change the font :P
Sep
10
comment By what reactions do moisture and light steal away my coffee's freshness?
Sorry to just link bomb this, but this page has all the details you need: blackbearcoffee.com/resources/81