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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.


Jul
28
comment how do you read the code on the side of the jello box
What code? What jello?
Jul
26
comment My lasagna sauce is too tart
Adding diced carrots is another option to add sweetness.
Jul
26
comment How to control temperature of a charcoal bbq
www.amazingribs.com
Jul
22
comment How much meat should I serve per person?
@JohnnyWayneMitchell how much did you go for pp in the end?
Jul
22
comment Is a (British) wedding cake just a tiered fruit cake
True, true.....
Jul
21
comment Making drinkable yogurt
It would get you runny yoghurt. Milk is fairly neutrally flavoured, I don't think you'd notice the taste over the yoghurt. Try it - it's not like milk or yoghurt is expensive :)
Jul
21
comment Making drinkable yogurt
Try adding milk rather than water.
Jul
20
comment How much meat should I serve per person?
Yes, before cooking of course. Who buys meat based on the cooked weight? :D And @DanC - it's brisket and pulled pork, so it's definitely a BBQ...
Jul
18
comment Cut Onion Safety
possible duplicate of How do I know if food left at room temperature is still safe to eat?
Jul
16
comment Toffee that is soft?
What you need is fudge rather than toffee. That basically means much more fat (butter and condensed milk, usually), but the results are much softer and easier on the teeth (in terms of stickability, not decay!)
Jul
14
comment How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?
I would say reducing the amount of gelatin in a standard recipe would give softer, more swirlable results.
Jul
9
comment Are cooking thermometers essential?
@oxinabox Amazon has plenty to choose from
Jul
6
comment Why did my meringue deflate and go soft?
How much sugar? Was there any liquid at the bottom of the bowl when you removed the egg whites?
Jun
29
comment Use ice cream to make panna cotta?
@divi Why don't you try it and report back? Not like gelatin or ice cream are particularly expensive ingredients.
Jun
25
comment Why does some frozen food puff up when defrosting?
The food isn't expanding when it warms up, the air in the packaging is.
Jun
24
comment When is it OK to cook a burger medium?
"Meat from supermarkets is washed and "cleaned" with so many chemical products that you can eat anything raw as long as it's fresh." - this is not true at best and dangerous at worst.
Jun
22
comment Can a water bath be used to bake brownies?
As @jefromi suggests I would A) lower my oven temperature B) take my brownies out sooner (remember, brownies should be fudgy in the middle!) or C) invest in a light coloured pan that won't radiate as much heat onto the brownies' edges.
Jun
22
comment Dense and gluey centered cake problem
The usual procedure is to mix the butter and sugar, then add the eggs one at a time, beating in between, then add the flour and just barely mix it. You appear to have thrown everything together and mixed it for all it's worth. I also note you have no raising agent listed, like baking powder. Do you have a recipe link?
Jun
22
comment Desalting my nuts
<drops monocle at title>
Jun
20
comment Traveling with food just cooked
How long is the journey?