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Oct
17
comment When to use “wine vinegar” vs just wine?
@TFD Where on earth did you get that idea?
Oct
16
comment Would almond flour work for macaroons?
You can avoid making almond butter by blitzing the almonds with the powdered sugar.
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
11
comment What's the difference between chutney and relish?
@Sobachatina I suggest you get your jacket and leave. Now.
Oct
11
comment What's the difference between chutney and relish?
In my experience chutney is sweeter, thicker and thus more like a jam. When I think 'chutney' my first thought is 'mango chutney', which is really a spiced mango jam. A relish is usually more savoury, often including onion, but is often sweet as well.
Oct
11
comment What's the difference between chutney and relish?
Pretenseful - what a pretentious word ;)
Oct
9
comment What is the best way to chip your butter when making biscuits?
I don't have a dishwasher. Hot water works wonders on butter
Oct
7
comment Why put cinnamon in chili?
Cinnamon adds a warm spiciness that compliments the raw heat of chilli.
Oct
7
comment Is eating road kill a health-hazard?
You are asking multiple, different questions here, some of which are subjective and thus unsuitable here. Can you narrow things down to one concrete question that can have an objective answer? Is road kill safe to eat is an example, would you eat road kill is not.
Oct
6
comment Tortilla Espinoza - what is it and how do I make it?
Are you sure it wasn't tortilla Espanola? Also, recipe requests are off topic here on Seasoned Advice. As you've also included a question regarding what the item is, I won't vote to close, but you might want to modify the question a little.
Oct
6
comment What to do with leftover egg whites?
Then you'd have scrambled egg carbonara...
Oct
6
comment Is there any danger to letting food cook in a slow cooker for a very long time?
They both look the same to me. <shrug>
Oct
3
comment Is wasabi considered to be spicy or to be a spice?
If you know that all English mustard is hot, yes. But some people don't, I'll wager.
Oct
3
comment What kind of herbs are common in Italian dishes?
Oh, I know. Don't shoot the messenger! :D
Oct
3
comment Are refried beans supposed to be slimy and nasty smelling?
I hesitate to ask, but just to narrow the possibilities down, you did use dry beans, right? Not canned?
Oct
3
comment What kind of herbs are common in Italian dishes?
My Italian friend says only the Greeks use oregano. She is from northern Italy though, which is nearly a separate country from the south.
Oct
3
comment How do I keep fruit from sinking to the bottom of my cake?
It does work, or I wouldn't have suggested it. It works well for chocolate chips too.
Oct
2
comment Is wasabi considered to be spicy or to be a spice?
Y'all need to try Tewkesbury Mustard - hot English mustard mixed with horseradish. Nut up or shut up! :)
Oct
2
comment What is the purpose of sugar in baking plain bread?
Dammit, you're right. And you need to bold what you think is important too.