2,212 reputation
619
bio website hartnup.net/wordpress
location Leamington Spa, United Kingdom
age 40
visits member for 3 years, 3 months
seen Apr 14 at 9:20

I'm a B2B Messaging developer. This involves Java, C,network protocols, databases and (for my sins) WebMethods.

This is a useful kind of profile for Stack Overflow. Less so for Seasoned Advice...


Apr
5
awarded  Notable Question
Jan
30
accepted What is the advantage of a roux over a raw flour slurry, in sauce?
Jan
28
comment What is the advantage of a roux over a raw flour slurry, in sauce?
@rumtscho fair point. In practice I'm generally going to dump a big pile of grated cheese into it, which contains plenty of fat.
Jan
28
comment What is the advantage of a roux over a raw flour slurry, in sauce?
Great answer. Now that I know it's called the slurry method, I've incorporated it into the title.
Jan
28
revised What is the advantage of a roux over a raw flour slurry, in sauce?
edited title
Jan
28
asked What is the advantage of a roux over a raw flour slurry, in sauce?
Jan
12
awarded  Yearling
Jan
11
asked Blowtorch and frying oil - dangerous?
Dec
24
awarded  Popular Question
Dec
22
awarded  Popular Question
Dec
5
comment When should I press garlic and when should I chop it?
Slight niggle on flavour. If you chop garlic, you will cut through cells, releasing more flavour. If you crush, you will leave more cells intact, resulting in a milder flavour.
Oct
17
awarded  Necromancer
Oct
1
awarded  Popular Question
Aug
12
answered Saving spoiling mushrooms?
Jul
24
comment What kind of homemade sandwich bread or wrap lasts longest?
I checked two UK supermarket loaves. A big brand white sliced contained "Antioxidant: Vitamin C". A multigrain sliced bread contained "Preservative: Calcium Propionate", which is a mould inhibitor. Both will contain a lot of salt, which will act as a preservative. For the OP's purposes, I'm thinking less about the healthiness of the additives, than of their availability for home cooking.
Jul
23
revised What to do with leftover whey from vinegar-based cheese preparation
Removed backquotes.
Jul
23
comment Vegetarian Fish
Are you suggesting that chick-peas taste of fish?
Jul
23
comment Bacon Buns: How to make them softer
Are an experienced bread maker, having problems specifically with this recipe? Or are you a newcomer to breadmaking. Asking because it affects what answers are appropriate.
Jul
23
suggested suggested edit on What to do with leftover whey from vinegar-based cheese preparation
Jul
9
comment What is the liquid ingredient in a korma?
Oil is a liquid. And (in real peanut butter) it's peanut oil from the nuts themselves. It's true that in the US a lot of peanut butter has the peanut oil swapped out for palm oil.