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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.


Mar
16
comment Yolks flat and breaking
How old are the chickens?
Mar
11
comment Forgot to put brown and white sugar in cookie dough
Put the sugar in now, before you bake it?
Mar
10
comment How do I make dosas smooth and shiny?
I'd say they look a little thick - when you spread it out, you should be able to see through it in places. The batter itself is quite thick - it should certainly coat the back of a spoon. This video illustrates the consistency of the batter, the heat of the cooking surface, and the thickness of the dosa quite well: youtube.com/watch?v=63_0EsvKBfo
Mar
5
comment Cooking pasta in a Pressure Cooker
Tenacious pasta - now I've heard it all!
Mar
4
comment Mason Jar Stuck Inside Another
Go Red Sox! That is all.
Feb
24
comment Why is my dough not very stretchy?
No, that won't make a difference. You just need to let the gluten relax as Escoce says.
Feb
23
comment Stir fry - garlic burns if I put it in first, what am I doing wrong?
I have seen both methods advocated. The idea of adding garlic (and usually ginger) first is that it flavours the oil which you then fry the other stuff in.
Feb
14
comment Caffeine pills don't dissolve in hot tea
Why not just not press into a pill in the first place?
Feb
14
comment How do you make Hull Hotcakes?
Unfortunately recipe requests are off-topic here.
Feb
11
comment Air bubble on surface of chocolate
Are you sure the recipe doesn't call for you to blitz the chocolate in the mixer to make finer chunks that will then melt easier, making a smoother ganache?
Feb
9
comment Why don't most non-East Asian varieties of rice stick together?
Cooking method has some bearing. When I steam basmati rice, it sticks. When I cook it like pasta (ie straight into boiling water) it doesn't.
Feb
4
comment Will Cinnamon ever dissolve in a cocktail?
Use an extract or syrup. Much simpler.
Jan
29
comment What is the type of cheese in “chips and cheese” UK fast-food? (with photos)
It is almost certainly some kind of mild/medium pre-grated cheddar, probably bought in bags in relative bulk. Perhaps any difference in taste is down to the fact that what passes for cheddar where you are is not the same as Cheddar in the UK. In any case, unless you have a bionic heart, I'd advise caution in doing too much research :)
Jan
28
comment Choreography of making many yorkshire puddings
Overheating it to compensate. But then you adjust the temperature down to stop the Yorkshires burning.
Jan
27
comment Choreography of making many yorkshire puddings
You can get the pan as hot as you like, but if the oven's cold it won't do you any good
Jan
26
comment Baking Turnips But are coming out burnt or soggy
Placing them on a rack and thence in the fridge for a few hours will dry them out too.
Jan
26
comment What is the meaning of the term whole grain?
You're supposed to be asleep!
Jan
26
comment What is the meaning of the term whole grain?
You just had to use diagrams didn't you? ಠ_ಠ
Dec
17
comment Is there any cut of beef that's close to Kobe beef?
For our North American friends fillet = tenderloin.
Dec
17
comment Baking below sea level
I have heard of decreasing the amount of raising agents at higher altitudes to account for the lower atmospheric pressure, so it follows you may need to do the reverse for higher pressure areas.