23,550 reputation
34285
bio website
location
age
visits member for 3 years, 7 months
seen 3 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.


May
25
comment Why does my coconut sauce lack a strong coconut taste?
I've never heard of cream of coconut, but I have used creamed coconut before, which is not sweetened. It is a solid block of coconut meat and very coconutty.en.m.wikipedia.org/wiki/Creamed_coconut
May
25
comment What's the best way to cook BBQ ribs in the oven and grill?
This worked well. I did cover the ribs with foil about halfway through as they were starting to blacken a bit, even at only 120C. Ribs were delicious, nice bark and pull off the bone tender.
May
24
comment Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
That's the gamble isn't it? You have to weigh up your desire to eat that pizza with your aversion to food poisoning...
May
24
comment Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
Any perishable food (in this case I would be concerned about the ham more than anything) left at room temperature for more than 2 hours should be considered unsafe, even after cooking. Considering we're talking about a frozen pizza and not a full beef fillet, why take the risk? If it's been in the fridge, however, you may be ok.
May
24
comment Keeping meat safe all day?
It was late and I was tired. Edited.
May
22
comment How can I fix a bitter raw leek soup?
Well, you have some bitter ingredients in there - celery and avocado especially. Cooking won't make a great deal of difference since everything is already blended and you won't be able to caramelise anything. You don't need to put much vinegar in - not so much that you'd really taste it - just enough to counteract the bitterness. Otherwise I'm afraid it's time to make another meal!
May
21
comment What is the best way to get rid of the ants from the box of clarified butter?
I would probably just call it quits and throw out the whole pack - who knows where those ants have been?
May
14
comment Napoletana Pizza dough not elastic and breaking
Yes, that looks fine. If you feel the dough is too wet to handle you can decrease the amount of water, but a good pizza dough should be quite wet.
May
8
comment What is a liqueur?
@TomAnderson you got it...
May
7
comment What can be substitution of maple syrup for pancakes?
In India, you may be able to find Lyle's Golden Syrup, which would also work well.
May
7
comment What is a liqueur?
Ah yes - "Sugar?! That stuff'll kill ya" <knocks back high-proof liqueur>
May
6
comment What is the proper serving temperature for Turkish coffee?
I suspect the 'traditional way' is however the person drinking it likes it. There's unlikely to be a 'rule' for something as subjective as how one likes their coffee.
May
6
comment How does fast food restaurants make grilled chicken
Nando's chicken is definitely marinaded, but I'm not sure about precooked. Perhaps an acid in the marinade gives it a cooked appearance.
May
4
comment How much yeast is in a “package”?
7g a sachet is standard in the UK, so it would seem to be somewhat standard
Apr
11
comment Why doesn't my whole wheat dough pass the Poke Test?
You have to knead dough made with whole-wheat flour for longer than white flours. Keep going!
Apr
9
comment Which cuts of beef are suitable for slow cooking methods?
I would add cheek to this list - it's hard to get hold of and needs a long, slow braise, but the flavour and texture is amazing.
Apr
9
comment What are the official names for slicing an onion from pole-to-pole or cross-pole?
I usually describe longitudinal cuts as root to tip. I don't usually call latitudinal cuts anything because that's almost always most people's 'default' cut.
Apr
7
comment How do I tell if my pasta is molto al dente?
If the packet suggests 12 minutes, start tasting at 10 minutes. When it's nearly done but still a little chewy, then you can drain it and add it to the sauce.
Apr
6
comment How can you tell when a roast is done?
Can you go into a little more detail?
Apr
3
comment What is the combination of spices for garam masala?
As you say, there is no one definitive recipe for garam masala, and seeing as recipe requests and open-ended questions are off-topic here, I would say this question needs to be drastically reworked if it's going to remain open.