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location Germany
age 30
visits member for 3 years, 10 months
seen 9 hours 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.


Dec
11
comment Proper way to dry-age a deer
I actually had it migrated, but migrated first and edited second, and because my rep on Parenting is too low, they never approved the edit and closed it on the basis of the current wording, which reversed the migration. When I see a moderator of theirs online, I'll ask if they want the edited version for them. Here, I don't see a way to edit it which wouldn't be a duplicate of the current food safety question and maybe the "gamey vs rotten" question for venison.
Dec
11
comment Proper way to dry-age a deer
@Jefromi this would be a simple duplicate of the general meat handling question. It's not an officially safe practice, but people still do it and enjoy it. But the OP already knows that. The question is, why would the father stop it only because the FDA says it's unsafe? And why doesn't the father stop it when it nauseates his son/daughter regardless of whether it's safe? I see a family conflict here, and the safe/unsafe status of the deer doesn't have that much to do with it.
Dec
11
answered Egg Integrity/safety
Dec
11
comment Is it necessary to cook porridge (oatmeal)?
The proper name is gelation, the point at which it happens is between 90 and 100 celsius (different for starches of different plants, I don't know it for oats). It's a very interesting process, well worth reading up, but right now I don't have the time to pull the books out and summarize. It's described in McGee's On Food and Cooking, if anybody cares to write a summary here, I'll upvote.
Dec
11
comment Proper way to dry-age a deer
Hello. I'm sorry to hear about your situation, such family conflicts can be very hard. But our site is not here to judge the behavior of individuals as "normal" vs "abnormal", or to prescribe what anybody should or shouldn't do. Or to convince others that your position is right and theirs is wrong. Besides, I don't see any culinary problem here, but a problem in the communication within your family. I will migrate to our sister site parenting.stackexchange, which also handles conflicts between grown children and their parents. But I have to edit the tone heavily, else they will not accept it.
Dec
11
revised Cake baking temperature using top-heating gas oven
slight redaction of wording
Dec
11
reviewed No Action Needed Why does coffee taste awful after reheating it in a microwave oven?
Dec
11
reviewed Looks OK What else can rid the fishy smell of fish besides Casein?
Dec
11
reviewed Approve Why does coffee taste awful after reheating it in a microwave oven?
Dec
11
comment After breakfast, egg plate clean up
The chemical is called "dishwasher detergent" - it's formulated exactly for this job, removing food from plates without mechanical scrubbing. Have you tried not scrubbing at all (I never do it with my plates) and/or using a stronger setting on the dishwasher? Also, if you are using tabs, stop, use separate powder and buffing liquid.
Dec
11
comment Is my ragu missing an ingredient?
@Jarede the numbers or the position of the hob don't matter. What matters is the state the liquid is in. You have to learn to recognize when a liquid is at a simmer, boil, and so on. The same position of the hob will just draw the same amount of energy from the mains, which will result in a very different temperature within the pot in each situation.
Dec
11
revised What to do with grapefruit seeds?
edited tags
Dec
11
comment What to do with grapefruit seeds?
Hello jhawes. We have very strict guidelines on culinary uses questions (meta.cooking.stackexchange.com/questions/740/…), and many new users tend to break them because they are not aware of them. Your question fits them well. No matter if you knew about them or not, thank you for providing a good example that the policy can work, and that it is worth keeping the complicated distinction instead of summarily closing all of them.
Dec
11
comment Can ghee be used instead of butter in dessert recipes?
Can you point to further sources about the evaporating water theory? It doesn't fit with what I remember about rising mechanisms. Also, I'm quite sure I've eaten steam-leavened food (like Danish pastry) with a substitute fat which does not have water.
Dec
10
comment How long can melted chocolate last?
Why would you put it in the freezer in the first place? Chocolate will last for more than 4.5 months at room temperature.
Dec
10
comment What is this type of hot plate and how do I use it?
Hello, and welcome to our site. We are not here just to enable discussion between people, we are trying to build up a reusable reference of interesting questions and their solutions. So it is against the rules to 1) ask a new question in an answer, and 2) to request others to send you an answer via a personal communication channel such as e-mail. You can open a new question asking about the availability of this part in your country, but the answers will have to be posted in public. You can select to get a mail notification when a new answer is posted to your question.
Dec
10
revised What is this type of hot plate and how do I use it?
removed request for personal contact
Dec
9
awarded  Notable Question
Dec
9
reviewed Looks OK What kind of pan is this? (photo) How would you use it?
Dec
8
comment Do pan “pores” exist, what are they, and what are their effects?
There are pores, I've seen them in a micrograph. They aren't normal biological pores though, it's a misnomer. Your description of "uneven surface" fits better. And to the best of my knowledge, they close when heated, because the metal expands, reducing the gaps. I've never heard the "open the pores" claim. If I can find the micrograph, I'll post a full answer.