2,332 reputation
921
bio website hartnup.net/wordpress
location Leamington Spa, United Kingdom
age 41
visits member for 3 years, 10 months
seen Nov 10 at 13:51

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
24
comment Subsitutions for Monterey Jack cheese in the UK
Try different cheddars. They vary hugely.
Apr
24
answered Subsitutions for Monterey Jack cheese in the UK
Apr
24
comment How can I keep pasta shapes intact?
I don't understand this at all. I never stir pasta, and I never get clumping or sticking. Perhaps when cooking spaghetti, one or two strands will be stuck to the pan after draining, but no more than that.
Apr
18
comment What is the basic technique for making tea with teabags and a mug?
@PinoPinto The intention isn't to get every last drop of flavour out of the teabag. The intention is to get a pleasant strength. I've added something about that to the body of the answer.
Apr
18
revised What is the basic technique for making tea with teabags and a mug?
A note on strength and timing.
Apr
17
comment Why does my bread burn at the bottom before it is done?
@MartinEpsz I went to a certain well-known online trader named after a South American river, searched for "oven thermometer", and they had them for under US$7.
Mar
20
comment What is the basic technique for making tea with teabags and a mug?
For me, "builder's tea" means very strong, very sweet, made with ordinary teabags.
Mar
19
answered What is the basic technique for making tea with teabags and a mug?
Mar
18
answered How do I reverse engineer a recipe?
Mar
18
comment What's the best way to store rice long-term?
The neck of a typical soda bottle is way too narrow; getting rice in and out is going to be too difficult.
Mar
18
revised Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
Replace "melting point" with "burning point". Oil is liquid at room temperature.
Mar
18
comment Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
@Megasaur it's not all about killing micro-organisms. While they're alive, they can create toxic and/or bad tasting substances. So, for example, if you let a piece of meat go rotten, then cook it thoroughly, you'll kill all the bacteria, but it'll still be poisonous and taste disgusting.
Mar
18
awarded  Citizen Patrol
Mar
18
comment How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?
@Marti lighter cheesecakes set with gelatin, for example this one: bbc.co.uk/food/recipes/strawberrycheesecake_74455 - personally I prefer a more rustic New York style cheesecake, rougher, heavier, set with eggs.
Mar
18
suggested suggested edit on Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
Mar
14
comment How do I know when quiche is finished cooking?
Quiche can rise if you introduce air bubbles when you mix the eggs, as the bubbles grow. However it's not generally considered desirable.
Feb
18
comment How do I get the ground spices to mix into my curry?
+1 -- this is the answer. Fry the spices before adding anything else. Some people call it the "biscuit stage" where you have a dry mixture of oil and ground spices, cooked but not burned. Then add garlic and onion, and cook these. Then add everything else and finish cooking.
Feb
6
comment Is a “cup” on a coffee maker always 6 oz? Is this a standard in the US?
Also note that "oz" varies. An imperial fluid oz is 28.413 ml, whereas a US fluid oz is 29.573 ml. What's for sure is that if I want to make one cup of coffee, I put more water in the machine than the "1 cup" level.
Feb
4
comment slow cooker / crock pot temperature confusion (everything boils)
@derobert I should test and check; it's a bit of a gut feel since I normally start with a warm/hot mixture and start the slow cooker on low -- e.g. brown meat in a pan, add to slow cooker, fry onions, add, deglaze with wine or tomato juice...
Feb
4
revised Baking naan without an oven?
Edit question to match intention of author (according to their comments)