1,626 reputation
1613
bio website walteraprile.com
location Brussels, Belgium
age 43
visits member for 3 years, 10 months
seen Nov 14 at 14:35

Currently between jobs and between cities. Brussels and Amsterdam. Still obsessed with food culture.


Nov
22
awarded  Famous Question
Jan
28
awarded  Yearling
Oct
13
awarded  Notable Question
Jul
25
awarded  Popular Question
Jul
22
awarded  Excavator
Jul
21
revised How does crepe batter differ from pancake batter?
fixed spelling of Grand Marnier.
Jul
21
suggested suggested edit on How does crepe batter differ from pancake batter?
Jun
29
comment Egg and flour proportion for pasta extruder
1 egg / 100 grams of flour is somewhat canonical for Italian egg pasta. If you are afraid that the pasta will be too hard to extrude, you can add some olive oil and/or tiny amounts of water. The dough does not react linearily to water addition, so you want to add the water teaspoon by teaspoon.
Jun
9
comment What is the correct French word for brisket?
excellent pointer to standards document! People may laugh at this sort of text, but it is really important that, when you send a shipload of beef from Argentina to Belgium, there is a very clear understanding of what exactly is beef, what it should look like and how it should be cut. Good trade relationship make for good international friendship.
Jun
7
answered How can I make my carrot cake taste more carroty
Jun
3
revised Uses for dry bread
added 31 characters in body
Jun
3
answered Uses for dry bread
Jun
3
revised Finding a balanced cheese table
corrected spelling of "Asiago" and capitalization.
Jun
3
comment What causes chicken fat on the surface of soup, and does it add flavor to the dish?
how does the fat "help preserve the heat in the soup"? Fat even has a lower specific heat than water.
Jun
3
suggested suggested edit on Finding a balanced cheese table
Jun
3
comment Why do you add sugar last when boiling soups?
in many recipes at the end you get the suggestion to "adjust" the taste with salt and sugar. It makes sense to do it at the very end because salt and sugar do not need to "cook" and it is hard to anticipate how much exactly you need to add. At least, this is what I do with tomato sauce (if it tastes too acidic a pinch of sugar helps) and minestrone. I would be very nervous about adding just the right amount of sugar (or salt) right at the beginning - particularly because once it is in there, you are not going to get it out.
Jun
2
comment Is ground flaxseed an oil substitute?
maybe I got it, you are thinking of this: cooking.stackexchange.com/questions/6869/… and you want to do one better, right? The more you tell use, the more we can help...
Jun
1
answered New takes on recipe format
Jun
1
comment New takes on recipe format
notice though that that format works only for recipes where, in the end, you have only one thing - basically trees. If you have two outputs, for example stock and boiled meat, it does not work so well any more.
Jun
1
comment What should one look for in the license terms of a crowdsourced recipe website?
do they use (or propose) any of the Creative Commons creativecommons.org en.wikipedia.org/wiki/Creative_Commons licenses? Those are pretty well understood and give you a clear idea of what you are giving up and what you are retaining.