25,784 reputation
34597
bio website
location
age
visits member for 3 years, 11 months
seen 7 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. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Sep
4
comment Short-term bread storage
If you leave them sealed it should be fine. Keep them out of sunlight.
Sep
4
comment Short-term bread storage
how are they packaged?
Sep
2
comment Quail dries out when cooked
How long are you cooking it for? Quail is small and lean, hot and fast is the way to go.
Aug
28
comment Do professional cooks use measuring cups and spoons?
Teaspoons/tablespoons are more or less universal, yes. But cups? Fuhgeddabahtit.
Aug
28
comment Do professional cooks use measuring cups and spoons?
Where precision is important, any self respecting professional will use weight measures.
Aug
27
comment Par-Cooking Corn on the Cob in a Microwave
Jeez, there's no pleasing some people! ;)
Aug
26
comment Par-Cooking Corn on the Cob in a Microwave
Not quite Iowa, but right next door in Illinois, from the farm to your door in 2 days! twingardenfarms.com/shipped-fresh-to-your-door
Aug
21
comment Is cooked fish as perishable as raw fish?
The USDA disagrees with you regarding cooked meat, I can't imagine fish would be any different: cooking.stackexchange.com/a/17550/4194
Aug
21
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
I agree with rumtscho - 'wet' doesn't necessarily mean 'liquid'. It didn't call for the shortening to be melted, so why melt the butter?
Aug
18
comment rice warming & safe
If you are frying the rice you are much better off cooking the rice fully, then cooling it quickly by spreading it out on a plate and putting it in the fridge. This has the dual effects of cooling the rice safely and drying it out so it fries properly. Warm, moist rice will result in a gloopy mess when you fry it.
Aug
18
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
The only bread I am aware of in BBA that uses shortening is the standard white sandwich loaf, and if memory serves there is a side note alongside that very recipe that says you can substitute butter for shortening and vice-versa, with the caveat I mentioned above.
Aug
18
comment Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
The usual trade off with butter vs. shortening is flavour for texture. Butter leads to a denser, but tastier loaf.
Aug
15
comment Are limes and lime juice more acidic than lemons and lemon juice?
They have virtually identical levels of citric acid, with limes actually having slightly less. Other than higher levels of calcium and phosphorous in lime juice there's very little difference between the two. An experiment is needed, I think! We'll leave it in your hands :)
Aug
14
comment Smoker Ideas, something between Ribs and a Brisket
Agreed on pork shoulder - pretty forgiving.
Aug
14
comment Can an opened pack of dried yeast be stored for later use?
Yup. You need to seal it and keep it cold.
Aug
12
comment Will mustard seeds soften in a sauce?
What sauce are we talking about?
Aug
12
comment How many hours can you store raw eggs in warm car?
Bacteria don't start dying until at least 50C. Salmonella starts dying at 55C, and the temperature has to be sustained for some time.
Jul
28
comment How can I store wonton wrappers in the freezer?
Cannelloni can be crepes. Pasta cannelloni are just as common.
Jul
28
comment Troubleshooting: Kitchen Sink Vegetable Soup
If you are simmering gently enough you shouldn't have that much of a problem.
Jul
26
comment Where to store my propane torch?
What do you do in your sink that the cabinet underneath gets that hot?