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bio website sixfourweb.com
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visits member for 3 years, 1 months
seen Feb 22 at 17:49

Jul
2
comment What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
To Yuji's point, it had better taste good. Meat "wastage" is as serious a crime as beer spillage
Jun
2
comment What can I cook for Indian guests without trying to mimic Indian cuisine?
+1 on Indian Chinese. Hakka Chinese was one of my favorite foods when I lived in Canada
May
26
comment Substituting tomatillos
+1 - I was going to recommend the most unripe, fleshy tomatoes you can find. The have the tartness you're looking for and because they haven't had time to develop much seeds, they'll hold up to cooking.
May
23
comment Are Twiglets an “extruded snack”?
Maybe we just need this translated into English....er 'Merican
May
20
comment New takes on recipe format
Image works in FF4 not in Chrome
May
15
comment Does it take a special type of blender to make smoothies?
+1 on the Vita-mix. Unfortunately, it's our $400 smoothie machine
May
6
comment Better ways to drain tofu in a hurry?
Mmmm, daddy likey
May
3
comment Does the foam head affect the taste of cola?
Coca Cola is markedly different in other countries. The Coke in Mexico (and the diet coke as well) is hugely different in taste from what is sold in the US. The best tasting coke (...I almost typed--the best coke I ever had) I ever had was in Frankfurt, Germany. In the US, Pepsi typically tastes sweeter than Coke, however that is reversed in Canada. Coca Cola in Asia is very different than in Europe and North America. The only thing uniform about Coke internationally is the red label.
Apr
20
comment How to prepare eggs in shape suited for bagel?
@FoodTasted- You're my new hero
Apr
19
comment Flavour matching with espresso in baking
Sweeeet! Or actually, piquant, with a slight leguminous nose.
Apr
18
comment Flavour matching with espresso in baking
thats an interesting graphic. Where is it used?
Apr
8
comment How do you cook nopales while keeping the green color?
+1 on adding some baking soda - you can try 1/2 to 1 teaspoon. This is what I use to keep Collard Greens and Green Beans colorful. Enjoy your nopalitos.
Mar
30
comment Trick to keeping guacamole from turning brown
Keeping the avocado pit does help along with covering with cling wrap, but allowing the wrap to rest on the surface---minimizing the opportunity for the air to get to the mole