1,251 reputation
59
bio website whatthepointy.blogspot.com
location Austin, TX
age 53
visits member for 4 years
seen Mar 26 at 16:45
Old software developer of new software

Mar
26
comment Is it normal to wash an apple, or other fruits, with dish washing liquid?
Make sure you tell the person you saw doing that to either bump up their life insurance coverage or else stop it.
Jan
28
comment Béchamel and pomodoro
I don't live in Italy but I've recently started doing this and it's delicious, especially with a little left-over pieces of cheese whisked in.
Jan
28
comment Lemon zest in large volumes
Boyajian Pure Lemon Oil can (sometimes) be used as a substitute for lemon zest when what you're after is really just the oil and the aromatics. It's a good product in my opinion, and a little goes a long way.
Jan
28
comment Covering food while cooling
Well in my experience it's not so much sourness, though I suppose that's possible. Usually the problem is that the food develops an "overcooked cabbage" smell. It's hard to describe; the easiest way to get the idea is to overcook some broccoli in a covered pan :)
Jan
28
comment How to saute without oil on stainless steel pots/pans?
I generally agree but see for example this question. I've done that with onions in stainless steel, and it "works", but anything with more moisture than an onion will of course stick aggressively.
Jan
18
comment Do sweet dishes taste sweeter when hot or when it gets cold?
Oh durr. I think I did one too many "inverses" while thinking about what you wrote :)
Jan
16
comment Do sweet dishes taste sweeter when hot or when it gets cold?
But cheap American beer tastes much sweeter when it's warm than when it's cold. I think it's more complicated.
Jan
16
comment How do I get homemade mayonnaise to taste like store bought mayonnaise?
I think you'd be better off adjusting your taste to real mayonnaise flavor. Also, a great side benefit of making your own mayonnaise is that you realize that it's almost all oil. Use good oil; use garlic; use whatever spices and herbs that you like. Homemade food means you're making what you like. The mass-market products are optimized for production cost mostly.
Dec
25
comment Should eggnog be chunky?
Wow I've never heard of heating eggnog, but I guess I've never tried to make non-alcoholic eggnog.
Dec
25
comment Something wrong with pizza dough - 3rd time in a row
So long as you don't do something like poison the yeast with too much salt, or use "dead" yeast, then yeast doughs like this basically have to work. It's inevitable. Don't be hasty. It's much better to start your dough a few days in advance anyway; it'll taste better.
Dec
25
comment Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
I think that in general, when the answer is "no", the dangers are "violent illness".
Dec
17
comment lemon zest substitute
There are "pure lemon oil" products on the market ("Boyajian" is one label). They're not infusions; they're actual lemon oil pressed out of the rind. It's very strong stuff, but in some ways it's actually better than zest.
Dec
17
comment Name of the sauce/salad eaten with roast dinners up north UK
Maybe it's like like a "Jeopardy" thing
Oct
27
comment Cooking pasta in the microwave
@IsaacRabinovitch yes, Pyrex half-gallon "cups" are available.
Aug
5
comment What does “curd” mean in a South Asian recipe?
OK, yes I figured it had to be thick yogurt. (Since it's the marinade, and some/most of the recipes I've seen have additional acid there anyway, sourness could probably be balanced.) Thanks!!
Mar
25
comment How to make a Hungarian Túró Rudi at home?
This site suggests that "cream cheese" (or Neufchatel perhaps) is a possibility.
Mar
25
comment How common are worms in dried mushrooms?
@Jefromi I've definitely found worms in store-bought morels.
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.
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.
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.