23,540 reputation
34285
bio website
location
age
visits member for 3 years, 7 months
seen 2 hours ago

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.


Feb
24
comment How to poach an egg without vinegar?
Updated to be more specific. I'll let you do the science on barometric pressure :)
Feb
24
comment How to poach an egg without vinegar?
You probably heard we ain't in the egg-wastin' business; we in the poachin' egg business. And cousin, business is a-boomin'. :)
Feb
20
comment What's the difference between broccoli from China and broccoli from Australia?
I would think it's a supply thing - Australia has relatively limited agricultural resources.
Feb
19
comment How to fry meat without spattering oil?
Legs and thighs are slightly tougher cuts, so they do benefit from a lower, slower cook than the breasts, yes.
Feb
17
comment Ramen with Egg :: Screwed Up Something
In that case you could do the drizzling thing.
Feb
17
comment How to make a cake less dense
self-raising flour isn't that much more gluten-rich. It's just AP with bicarb and salt. You can still get light cakes with SR flour if you don't overwork it.
Feb
16
comment What is the base of a seasoning blend for something like roast chicken?
Surely the list of ingredients on the packet would give you some clue?
Feb
15
comment What should be the material of the vessels to be used in an electric oven?
Can you be more specific Anisha, i.e. what do you plan on cooking in the oven? Some combinations of ingredients and pans can cause problems (acid and aluminium for example), but generally anything that won't melt is fine.
Feb
13
comment How to make a “Winter queen” cocktail?
I agree with derobert - rum flavour without alcohol suggests a rum syrup.
Feb
12
comment
As I mentioned briefly above, I'm the first to admit my SA meta contribution has been limited. I'm not entirely sure why: I am a much more regular meta participant over on Photography. I would certainly look to increase my meta involvement (even if not elected) as it's the main conduit for growing and evolving the site and thus keeping it active and relevant.
Feb
8
comment How to clean non-sticking pan from burnt pepper juices
How about a mild acid like vinegar or lemon juice? Or you could try mixing vinegar with cream of tartar which reacts together to make a quite effective cleaning paste.
Feb
8
comment How do I make my chocolate brownies 'fudgy'?
My brownies always come out fudgy - this was more a question to fill out the SA library :)
Feb
8
comment How to clean non-sticking pan from burnt pepper juices
Have you tried simply soaking it overnight in soapy water to loosen the burnt bits?
Feb
8
comment Why put a stone in the soup?
The 'for irony' bit suggests it's tradition, based on the children's story Henrik Hansen mentions.
Feb
7
comment What is the best way to melt chocolate?
No, no sous-vide I'm afraid
Feb
7
comment Is it possible to temper chocolate at home?
I have a sugar thermometer
Feb
7
comment Handling raw poultry turns my cuticles black!
That sounds very odd. Google turns up nothing. I can only think that the bacteria from the meat is reacting with something on your hands. Does it happen with other meats, say beef or pork?
Feb
4
comment spaghetti dinner
More or less exactly the same as cooking.stackexchange.com/questions/403/…
Feb
1
comment How do I control the temperature of water for an extended period of time?
You essentially need a sous vide machine - it's not really possible with 'normal' kitchen equipment.
Jan
31
comment How can I make Shepherd's Pie without tomatoes?
Personally I never use any tomatoes in my Shepherd's Pie. A good rich stock, well browned meat, and Worcestershire sauce provide all the colour.