194 reputation
5
bio website
location Portugal
age 27
visits member for 3 years, 6 months
seen Jun 4 at 11:15

Will complete this later :)


Mar
27
comment How to properly prepare a weeks worth of pasta and microwave it at work
I'd say that technically/linguistically, you should cook it more al dente....as al dente means "to the tooth", which means harder, chewier.
Mar
27
comment What specifically makes microwavable frozen food taste so delicious?
What @Joe said. Usually, adding salt or butter add/enhance flavor to a dish, the issue is really the health thing.
Dec
12
comment What is a “Bubble Gum” flavor
This is slightly offtopic, but is wintergreen replaceable with anything?
Nov
22
comment Create hot “sauce” from capsaicin extract
My thoughts exactly.
Nov
22
comment Create hot “sauce” from capsaicin extract
Just my two cents: This doesn't seem very healthy.
Nov
22
comment How to recognize fizzy wine?
@FuzzyChef - Vinho Verde comes from a special region in Portugal, and from a special variety of grapes. Also, it's Vinho (Portuguese), not Vino.
Nov
22
comment When a recipe calls for Wine, does it make a difference what wine to use?
Actually, a good rule for this is: cook with the wine that you're going to drink with the dish.
Mar
30
comment How can you make a sauce less spicy/hot?
very interesting answer...but let me ask this (could probably be a separate question): when you add alcohol to dilute piperine, and then cook off (and evaporate) the alcohol, does the spicy flavor intensify again, or remain dulled?
Dec
7
comment How can you make gray or black butter?
also, you might find the squid ink referenced as "nero di sepia", at least in italian packages of pasta.
Nov
30
comment How to cook a fish to make its bone as soft as those in sardines?
also, i have never eaten canned sardines (but, ok, i live in portugal and near the sea, we have access to a lot of fresh fish). how do they compare with fresh fish?
Nov
30
comment How to cook a fish to make its bone as soft as those in sardines?
additionally, you can buy whole fish and fillet it yourself.
Nov
25
comment Why is my quiche soggy?
actually, i'd bet on too much milk over not blind baking the crust.