1,251 reputation
510
bio website whatthepointy.blogspot.com
location Austin, TX
age 54
visits member for 4 years, 5 months
seen yesterday
Old software developer of new software

Jul
23
comment What kind of coffee grinder is best?
Well, this might be true if you're not too picky about your coffee, but the fact is that a simple "propeller" grinder gives you a pretty broad range of gound bean particles, and you'll either not grind enough and waste coffee, or grind too much and get cups of grit. Chacun à son goût of course :-)
Jul
23
answered Stock vs Broth - What's the difference in usage?
Jul
23
revised Can agave nectar be substituted for honey in baking?
added 191 characters in body
Jul
23
answered Can agave nectar be substituted for honey in baking?
Jul
23
comment Can heavy cream be frozen?
Voting the question up because I think that this is not a good idea - I want to see if somebody offers an explanation to prove me wrong. It seems to me that the freezing/thawing process would mess up the emulsion, but I'm no chemist. Also: cream keeps for a really long time anyway. Why do you feel the need to freeze it? How much do you need to buy?
Jul
23
comment What vegetables hold up well for making vegetarian pot pie?
Roasted cauliflower is seriously a revelation. I have 3 kids and they love it, and their friends tell stories about it. And the best part is that (aside from the mess) it's not hard at all.
Jul
22
answered What vegetables hold up well for making vegetarian pot pie?
Jul
22
comment Are garlic butter and garlic oil interchangeable?
Well it depends on what's meant. If the question means, "will all recipes calling for garlic butter taste exactly the same if made with garlic oil", then I think I'd say "no".
Jul
22
answered Are garlic butter and garlic oil interchangeable?
Jul
22
comment Making “long(er)-life” homemade mayonnaise
This is a good question, because the minimum amount of mayonnaise one can make is pretty much dictated by the size of chicken eggs :-)
Jul
22
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Well, I agree I suppose, but you'll find no plastic-handled pans in my house :-)
Jul
22
awarded  Critic
Jul
22
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
I don't know what it'd be about a dry metal pan on a hot burner that'd cause a fire, unless you've got a seriously massive stove or lots of atmospheric combustibles.
Jul
22
comment Does active dry yeast really expire?
And according to McGee, the difference is that "instant" yeast is dried a lot more quickly than "active dry" yeast, and the little particles are of a shape that absorbs water much more readily. Thus, it needs no proofing and can be added as a dry ingredient (which I've been doing for years with consistently good results).
Jul
21
awarded  Commentator
Jul
21
answered Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Jul
21
comment Does active dry yeast really expire?
Here's a link: thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast
Jul
21
comment Does active dry yeast really expire?
No, it is not active dry yeast. It's instant yeast. There is definitely a difference. The Red Star yeast is also instant yeast. The names are confusing; check McGee or something.
Jul
21
answered Beef Broth - What Went Wrong?
Jul
21
comment What is coriander root and where can you get it?
It's the root part of the coriander ("cilantro") plant. Supposedly the root is considerably different from the leaves in flavor (and the seeds are another thing too!). You can't really cook the leafy part without it tasting weird, but the root isn't like that. I've never seen the stuff, unless it's been at an Asian market, labeled in Vietnamese or Thai!