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location Germany
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visits member for 3 years, 7 months
seen 1 hour ago

Food is interesting. I usually think about it at around why + 7.

For every natural phenomenon there are different levels of explanation. I like to call these "why" values. For the first value of why, the question "Why is the sky blue?" can be answered with some simple hand-waving about light from the sun passing through our planet's atmosphere. For a value of why + 2 (also known to parents as, "But whyyyyy?") you have to start talking about the fact that light comes in different colors.

M. Koerth-Baker

Also, I like the idea of cake more than cake itself.


12h
answered Where did hot dogs get their name?
22h
comment Bowed bottom on Stainless Steel fry pan
Hello Fox, and welcome to the site. We are a Q&A site, and expect new posts in an existing "thread" to all be answers focused on literally solving the problem in the question on top. Yours got flagged as "not an answer". I see it as a borderline, because the only part directly addressing the question repeats what another answer already said, and prevention of warping is not literally an answer and wouldn't be enough for a post in this question on its own. I know our format gets a bit used to, you can read cooking.stackexchange.com/help/how-to-answer as a guide.
22h
revised Bowed bottom on Stainless Steel fry pan
made the answering part more prominent, removed a greeting.
1d
comment Why aren't all food containers recyclable?
This question appears to be off-topic because it is about arbitrary decisions made by industry
1d
comment Why aren't all food containers recyclable?
Sorry, this question is off topic for our site. We handle questions of how to prepare food and solve problems found in following recipes. The decisions made by commercial manufacturers are not in scope, and besides that, they are not objectively answerable. Hundreds of managers are taking decisions about food packaging, and there is no way to know why they chose one out of many options.
Aug
28
revised How important is fresh ground coffee vs a good coffee grinder?
Made it more focused on actually answering the question.
Aug
28
comment How important is fresh ground coffee vs a good coffee grinder?
Just because you can't tell the difference, it doesn't mean that it isn't there. Anyway, demanding evidence is not an answer, it is repeating the question at best. I'll remove that part and leave the rest, so other people reading it are aware that this situation exists - it is not always possible to tell the difference.
Aug
28
comment How to make a good sauce for rice/potatoes/buckwheat?
(continued) so once you have chosen a sauce and if it doesn't turn out well, you are welcome to come back and state this question. Also, if I have misunderstood you, and you have already tried making something and it doesn't work, you could edit this question to include the specifics of what happened, and then we can reopen it. Sorry for having to close your question, I hope you still find a sauce you like.
Aug
28
comment How to make a good sauce for rice/potatoes/buckwheat?
Dear sauceman, I understand your situation, everybody wants to eat tasty. But our site is quite specialized. We don't do suggestions about what to cook, or what goes well with what. If your question is "what kind of sauce should I make", and you expect answers like "tomato sauce goes well with rice", then this is not in the scope of our site. We also don't do recipe requests, so if you have decided to cook a gravy sauce and are asking us for a recipe for gravy sauce, you are again at the wrong place. What we do is to troubleshoot any problems you encounter with a recipe you have already chosen
Aug
27
comment Why does cooked food spoil faster during a storm?
@kaay It seems that nobody here has ever heard of this claim. Google scholar doesn't know anything of it, the FDA doesn't know anything of it, and the article you cited says that science "doesn't have an answer" (but doesn't even have a citation to say when science has ever considered the question and failed to find an answer). So even if we assume that it's true (and it has all signs of being a myth), then nobody in the world has an objective, provable answer. This makes the question unfit for a stackexchange site.
Aug
26
awarded  Enlightened
Aug
26
awarded  Nice Answer
Aug
26
comment What to do with dehydrated potatoes tainted black?
@CindyAskew the danger zone starts at 60 Celsius, so it is just high enough not to be unsafe. Some unusual handling could allow bacterial growth though, or the potatoes could have caught some culture which is heat resistant. 60 Celsius doesn't stop all bacteria from multiplying, just the common disease causing ones. Frankly, I have no idea what the cause is based on that description, chemical and biological is both possible - but simple oxidation sounds very unlikely.
Aug
26
comment What to do with dehydrated potatoes tainted black?
Oxidation is indeed common in potatoes, but it is a warm brownish colour. I doubt that somebody will describe it as "black".
Aug
26
answered When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
Aug
26
comment Browning Avocados - What's Happening - What Helps?
With this question being so popular, I talked with the author to extending it to a general "what helps against browning" question. So I'm undeleting the answers which were about browning in general.
Aug
26
revised What is the correct conversion of dried whole vs. ground fennel?
made title more descriptive; edited tags
Aug
26
awarded  Good Answer
Aug
25
awarded  Enlightened
Aug
25
awarded  Nice Answer