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| visits | member for | 2 years, 4 months |
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| stats | profile views | 761 |
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.
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Apr 13 |
comment |
Is asparagus generally recognized as the best vegetable, and why? Wikipedia's article on Asparagus has a section devoted just to it's popularity in Germany and the Low Countries, so it does appear to be a thing specific to that area. That's not to say it's not popular elsewhere, but I don't think people go kranken for it like they appear to in Deutschland! I like it simply pan fried with cherry tomatoes, rosemary and a couple of smacked garlic gloves. |
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Apr 12 |
answered | What type of noodle and sauce is used to making Thai Drunken Noodles? |
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Apr 12 |
answered | Is it possible to “tidy up” chocolate fondant? |
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Apr 11 |
answered | How long does uncooked meat last when kept in the freezer? |
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Apr 11 |
comment |
How do you minimize cake doming? This was answered well very recently: cooking.stackexchange.com/questions/13167/… |
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Apr 9 |
comment |
How do I make wagashi with kashigata? Ah, sorry, I didn't realise you specifically meant just the technique for using them. |
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Apr 9 |
answered | How do I make wagashi with kashigata? |
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Apr 9 |
comment |
What is the egg mixture used in gratins called in English? A topping...... |
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Apr 8 |
comment |
What is the egg mixture used in gratins called in English? How about 'baked crust'? :) I suppose the obvious answer in that case is simply 'topping'. If I was describing it I would say 'It's a stewed meat and vegetable bake with a savoury custard topping'. |
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Apr 8 |
revised |
What is the egg mixture used in gratins called in English? edited title |
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Apr 8 |
answered | What is the egg mixture used in gratins called in English? |
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Apr 7 |
answered | Prevent thin pizza dough sticking |
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Apr 7 |
comment |
A proper way to cook Mi Goreng noodles? It should tell you on the packet. |
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Apr 7 |
answered | A proper way to cook Mi Goreng noodles? |
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Apr 7 |
comment |
How long can I let a steak rest after seasoning and before cooking? This is the reabsorption I was talking about in the recent question regarding getting a juicy burger! |
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Apr 7 |
comment |
Tricks to ensure Mailliard/Browning reaction? That's more a product of repeated charring of fragments onto the wok which 'rub off' onto the food though isn't it? The velveting method actually helps to build wok hei as quite of a bit of cornstarchy chicken sticks to the wok and caramelizes. |
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Apr 6 |
comment |
How to make pizza that has a fat outer rim? No problem. Expanded my answer a little. |
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Apr 6 |
revised |
How to make pizza that has a fat outer rim? added 383 characters in body; added 39 characters in body |
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Apr 6 |
answered | How to make pizza that has a fat outer rim? |
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Apr 6 |
answered | Tricks to ensure Mailliard/Browning reaction? |
