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seen Nov 6 at 14:29

Sep
14
comment Pork fat and vinegar storage/safety
Pure rendered pork fat (i. e. lard) can be kept cold for months without any issues. If it's mixed with other stuff it probably wouldn't be a good idea to eat it, though (maybe if you can scoop off just the top layer of fat).
Aug
31
comment If bacon tastes like fish, is it still good to eat?
Per the FDA guidelines, if it was safe when it was frozen, it should be safe now. I have no idea why it would taste like fish, though. I've never had that happen and I've frequently eaten bacon that had been in the freezer for months (with fish in the same freezer, even!).
Aug
24
comment How can I keep flies out of my kitchen?
Interesting, I often cook with the windows open and never have issues (unless they come in when I open the door) - maybe you have a gap or hole somewhere?
Aug
24
comment How can I keep flies out of my kitchen?
Am I missing something obvious? Why not put screens in the windows?
Aug
20
comment Cooking over an open flame at home
Under perfectly ideal conditions, neither gas (methane, CH4) nor charcoal (pure carbon) should result in any dangerous byproducts (apart from CO2). However, this is impossible to achieve in practice. I would imagine that ideal combustion of charcoal would be more difficult to do than gas - if nothing else, it would be harder to mix the fuel with oxygen in a maximally efficient manner, and you would likely end up with lots of dangerous CO (this is a product of incomplete combustion, not present in the gas itself) and probably various carcinogenic hydrocarbons and particulates as well.
Jun
19
comment How much CO2 does it take to carbonate water using a household Soda Siphon?
Yes, this is probably something you should consider. But lots of brewers use CO2 from welding shops without problems.
May
7
comment Why are the storage instructions extremely opposite in cases of tea and coffee?
Freezing a large amount of coffee is not at all recommended, as the introduction of moist air will make the coffee go bad quickly. However, dividing it into small quantities in the freezer in sealed containers, letting them warm up before opening, does not cause any appreciable amount of deterioration in my experience. (This applies to whole beans - I am not sure that freezing would help with ground coffee.) So they're both right - storing coffee in the freezer is usually bad, but it doesn't have to be if you do it correctly.
May
7
comment Why don't I have to season my cast-iron teapot?
I've seen cast iron kettles, but all the iron tea pots I've seen were coated with enamel on the inside. Are you sure it isn't intended just for heating water?
May
4
comment Can I get drunk by evaporating steam of alcohol?
The other thing to mention is that alcohol vapor is very inflammable and potentially explosive, and mixing it with flame is a bad idea, especially if you are intoxicated.
Apr
1
comment How can I maximize the caffeine content of my coffee?
Starting with Robusta would be even better - something like 2.7% caffeine by weight.
Mar
28
comment Substitute for Calvados, reduced cider?
Sounds like I'll have to try it sometime, then. If only it weren't so expensive...
Mar
28
comment Substitute for Calvados, reduced cider?
I don't know that the Calvados would give you any apple flavor that isn't in the cake already. Maybe you could substitute some regular brandy? (I haven't ever tried Calvados, FWIW.)
Mar
23
comment What is the best way to filter the Turkish coffee?
You can use an Aeropress to produce concentrated (and high-quality) coffee without any particles. It's not actually espresso, but it's also much cheaper and easier than using an espresso machine. Or try a Moka pot.
Mar
6
comment Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
Because the "official" definition for espresso states that you need at least 9 bar of pressure, which is higher than the moka pot can produce.
Mar
1
comment Why does my beet kvass taste bad?
This isn't really necessary (and might even be counter-productive - using bleach means you have to rinse everything thoroughly, which means you risk introducing bacteria from your tap water). It would probably be better to use a no-rinse brewing sanitizer like Star San.
Feb
1
comment Fishhouse Punch: Peach Brandy vs Schnapps
@Yamikuronue that might work - I haven't heard of that brand. If it's regular brandy with added peach flavoring, it could certainly be fine.
Feb
1
comment Fishhouse Punch: Peach Brandy vs Schnapps
@rumtscho you are correct about European schnapps, but what are usually sold as "schnapps" here in the US are almost always just alcohol, artificial flavor and sugar. For example, peppermint schnapps, green apple schnapps, cinnamon schnapps, etc.
Feb
1
answered Fishhouse Punch: Peach Brandy vs Schnapps
Jan
14
comment How to make beet kvass in Winter?
This would certainly work, but is overkill. A lot of brewers use aquarium heaters or "brew belts", and if they work for beer, they'll work equally well for kvass.
Jan
14
comment How to make beet kvass in Winter?
This question would probably be a good fit for the Homebrew Stack Exchange site.