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| bio | website | whatthepointy.blogspot.com |
|---|---|---|
| location | Austin, TX | |
| age | 52 | |
| visits | member for | 2 years, 10 months |
| seen | Mar 31 at 13:26 | |
| stats | profile views | 100 |
Old software developer of new software
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Mar 25 |
comment |
How to make a Hungarian Túró Rudi at home? This site suggests that "cream cheese" (or Neufchatel perhaps) is a possibility. |
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Mar 25 |
answered | How to thicken bleu cheese dressing? |
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Mar 25 |
comment |
How common are worms in dried mushrooms? @Jefromi I've definitely found worms in store-bought morels. |
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Mar 25 |
comment |
Quiche filling sets like an Aero bar? You could let the custard mixture rest in the refrigerator for a while to let bubbles escape, much as one does with crepe batter. |
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Feb 18 |
awarded | Constituent |
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Feb 18 |
awarded | Caucus |
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Jan 27 |
comment |
Is pressed tofu what I want? You've probably long ago moved on from this issue (pressing issue :-) but there's a significant difference between pressed-at-home firm tofu and store-bought "pressed tofu". It sure looks to me like that thing on the fork is the latter. |
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Jan 27 |
comment |
Is pressed tofu what I want? Pressed tofu is in fact a different product from ordinary packed-in-water "firm" tofu, and I know of now household process by which one could turn firm tofu into pressed tofu. |
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Dec 16 |
awarded | Nice Answer |
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Jul 17 |
awarded | Yearling |
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Jun 24 |
comment |
Why do steamed avocados taste like eggs? If you look around cookbooks you'll find very, very few recipes that involve cooked avocados. They get weird when you try, as you've found out. |
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Jun 24 |
comment |
How to peel hard boiled eggs easily? Though it's infuriating to try and peel the eggs I buy, it does make me feel better about them overall to know that it's because they're fresh :-) |
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Jan 13 |
comment |
Is it safe to eat moldy cheese if you slice off the edges? @Jonathan I'm sure you're right - I'm not sure why I bothered to add that comment, because I really know next to nothing about the microbial world in general :-) |
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Aug 29 |
answered | What is vietnamese pho? What exactly does it consist of? |
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Aug 17 |
comment |
Cooking pasta in the microwave @rumtscho it just depends on the physics of your kitchen I guess :-) |
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Jul 18 |
awarded | Yearling |
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Jul 29 |
answered | Filtering home-rendered lard |
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Jul 29 |
comment |
Nonstick cookware or not? Another "stick resistant" option is from a company called Sitram. They make some really nice stainless cookware with an alloy coating called (seriously) "Cybernox". Goofy name but it's great stuff, really durable (like, harder than the steel), and it does what they say. Pans are very well-designed too. |
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Jul 28 |
comment |
Can red wine vinegar replace white wine vinegar? Well one problem might be that it might stain your fish red ... |
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Jul 28 |
comment |
Tips/resources for learning how to plate dishes Culinary Artistry is a good reference, but it's arrangement is kind-of random and lacks much in the way of coherent instructional content. There's a food pairing "index" (really the guts of the book) that's useful however. I suggest looking at it in a bookstore before you buy it. |
