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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, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


May
16
comment Basil - to wash or not to wash? Best practices?
How do you wash your basil?
May
16
comment My soup tastes tart… Is it safe to eat?
Do you have a source for your assertion that 'the germs that cause illness don't add flavour to food'?
May
16
answered My soup tastes tart… Is it safe to eat?
May
15
revised How quickly do I have to use my thawed pizza dough?
edited title
May
15
revised How quickly do I have to use my thawed pizza dough?
added 101 characters in body
May
15
answered How quickly do I have to use my thawed pizza dough?
May
15
comment How can I stop my pie from burning?
Great minds think alike :D
May
15
answered How can I stop my pie from burning?
May
15
revised How can I stop my pie from burning?
edited title
May
15
revised How can I stop my pie from burning?
deleted 24 characters in body
May
14
comment Is it okay to put baking powder in Yorkshire Pudding batter?
+1 - hot fat is the absolute no. 1 factor in a well-risen Yorkshire Pudding in my experience. I heat mine for at least half an hour.
May
12
comment When I'm separating egg whites, how much does it matter if a little yolk gets in?
I didn't say you needed it, I said pastry chefs use it :P
May
12
comment When I'm separating egg whites, how much does it matter if a little yolk gets in?
Nice answer. Pastry chefs use copper bowls for making meringues, as copper ions transfer to the egg whites and help stabilise them, preventing overbeating.
May
11
reviewed Approve suggested edit on Is curry ketchup just ketchup with curry powder?
May
11
comment Is there a difference between coca, focaccia and pizza?
It seems that nothing is set in stone when it comes to bread names. Certainly most foccacia recipes I've seen contain yeast.
May
10
answered How much does a cup of Nutella weigh?
May
10
comment Theoretical: why there's no gradient of doneness in bread?
True - the steam doesn't evaporate, it merely escapes from the oven.
May
9
comment Why does my oven take so long to heat up?
Perhaps newer ovens have to conform to relatively recently introduced safety standards that effect the speed they heat up at.
May
8
comment How can I get the most smoke flavor from Lapsang Souchong tea?
Perhaps the best thing would be an experiment or two. Use the same amount of tea and water and steep three cups for three different times etc
May
7
comment How can I get the most smoke flavor from Lapsang Souchong tea?
Wiki says Formosan (Taiwanese) lapsang has the smokiest flavour, perhaps you could find some?