2,368 reputation
516
bio website microwavelegend.com
location Yorkshire
age
visits member for 3 years, 8 months
seen Sep 11 '12 at 15:03

I am a chemist by profession. I needed to study industrial microbiology and pharmacology for professional reasons - and rather a lot of other stuff, but robotics, computers, finance and management don't count for much around here. I learned about Indoasian cookery by working in the only Indian restaurant in Egon Ronay's Good Food Guide, around 1975. Nuff said ...


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awarded  Autobiographer
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awarded  Yearling
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10
awarded  Enlightened
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awarded  Yearling
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awarded  Nice Answer
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awarded  Enlightened
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1
awarded  Nice Answer
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awarded  Nice Question
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awarded  Nice Answer
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awarded  Revival
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comment Are spores an issue in sauteed pepper storage when you add garlic?
@mfg - to give you a guide, please clarify when the garlic goes in and in what form (sliced diced skinned?).
Aug
31
comment How to test that a knife is sharp enough?
where do you get those cheap silk scarves? (My wife made me ask, I think she wants some).
Aug
29
revised What are the key ingredients in Worcester Sauce?
more info.
Aug
29
comment What are the key ingredients in Worcester Sauce?
Nobody really knows what went into the making of garum, but it is well documented that it was prepared from anchovies and left for some time to mature. The Romans used it on almost everything savory that they ate. The point of mentioning Hendersons Relish was to show that it is possible to make a sauce similar in style to Worcester sauce without anchovies (but my wife likes the ones with anchovies better, it appears to be the combination of anchovies and soy sauce that make the formula work). Whatever, there has to be a period of "maturing time" involved as well.
Aug
29
revised What are the key ingredients in Worcester Sauce?
plenty of more info
Aug
29
comment What are the key ingredients in Worcester Sauce?
Worcester sauce was once a genuine condiment with a history dating back to Roman times (cester or caster or chester in a place name indicates a Roman camp). Lea and Perrins still use a fermented anchovy basis to the sauce like the Roman garum, for me that's enough to give them prime place in the Worcester sauce race, although Hammonds won the war which entitled them to call their product "Worcester sauce".
Aug
29
answered What are the key ingredients in Worcester Sauce?
Aug
27
answered What counters astringency?
Aug
26
answered Low-sodium alternatives for Asian cooking sauces?
Aug
25
comment How do you tell if pickles/cucumbers have gone bad
Bacterial conversion of ethanol to acetic acid? Dream on. If you want to rely on an article written by someone who refers to "ploughman's pickle" as English (it's a Heinz brand), go ahead. A lot of the article is twaddle, and I gave up writing Wiki stuf because there's so much twaddle in wikipedia.