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visits member for 4 years, 5 months
seen Apr 20 at 21:54

Apr
17
awarded  Necromancer
Oct
15
comment Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
Leaving it out will make a much bigger difference to the taste than substituting port would.
Aug
10
awarded  Citizen Patrol
Dec
6
awarded  Popular Question
Nov
4
comment How do you peel chickpeas?
@Jay: it’s absolutely because of gravity! It is indeed because the skins are less dense than water — but similarly, the fact an apple falls is because it’s more dense than air. The falling/rising, in either case, comes from the combination of gravity and the density difference. Fun fact: because of this connection, an old name for density is “specific gravity”.
Jul
22
awarded  Notable Question
Jan
14
awarded  Yearling
Oct
23
awarded  Critic
Apr
3
awarded  Popular Question
Jan
14
awarded  Yearling
May
23
comment Are Twiglets an “extruded snack”?
@Aaronut: This question was my attempt to phrase it in a way that would admit a clear and definitive answer — but yes, I’d certainly be interested in the more general questions “What exactly does extruded snack mean?” and “How are Twiglets made?”
May
23
comment Are Twiglets an “extruded snack”?
@Martha F. et al: thankyou! Reading around further, Cheetos and Cheese Puffs seem to be well-known US examples.
May
23
revised Are Twiglets an “extruded snack”?
added American-known examples
May
22
asked Are Twiglets an “extruded snack”?
Mar
27
awarded  Nice Answer
Mar
7
answered What's a good resource for knowing what spices are and what to use them in?
Mar
7
comment What's a good resource for knowing what spices are and what to use them in?
+1 for most of this, except for “be very conservative in your early experiments”! Especially when things are difficult to taste-test, I think being a bit reckless in early experimenting helps — it does mean you (and perhaps your family) will get the occasional flawed dish, but you will learn a lot about taste from it, and find your way to better spice use much faster!
Mar
7
comment What to serve at a cheese tasting?
+1 — excellent suggestions, and beautifully explained. If you’re able to get good white grapes — ideally a bit less sweet than they usually come in the UK/US — they’re another fruit that could work well (and might nicely evoke the idea of wine). On the crackers front, I’ve found Scottish/English style oatcakes work very well with hard aged cheeses, if you can get them — they’re usually findable in Commonwealth countries in my experience, but I’ve not seen them much in the US.
Feb
19
comment What is a good vegetarian source of umami flavour?
Vegemite (Australian approximate equivalent of Marmite) is also very good, and slightly different — a little sweeter and less astringent, so goes better in some delicate dishes.
Feb
19
comment What is a good vegetarian source of umami flavour?
Sun-dried tomatoes are excellent — tomatoes are already high on the list above, and the drying concentrates it. (Also, @Orbling: ahh, I love Nori. Love, love love it. Can eat it like candy… )