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visits member for 3 years, 11 months
seen Apr 21 at 15:49

My favorite data structure is the k-d tree.


Mar
31
comment Consistently getting cannoli shells off their molds easily
Thanks for the info, @Ecnerwal; I can't see myself trying to wrap the dough around a hot mold, but I will definitely take a look at that article.
Mar
12
comment What does “de-bearding” mussels mean?
Firmly is right; it's important to pull slowly. Yanking will sometimes pull flesh out along with the beard.
Feb
16
awarded  Enlightened
Feb
16
awarded  Nice Answer
Feb
4
comment Will Cinnamon ever dissolve in a cocktail?
Using simple syrup is a common way to add sugar to cocktails; since you have to use hot water make it in the first place, it's a good choice for extracting the cinnamon flavor.
Feb
4
comment How do I prepare fresh clams for clam chowder?
A clam with a closed shell before cooking is not dead. The muscle has to be alive to pull it shut; hence "you don't know how long a dead clam has been dead" doesn't apply to a bivalve that's tightly shut after cooking. See How do I determine if my mussels are fresh? on this very site and abc.net.au/science/articles/2008/10/29/2404364.htm
Feb
2
revised Which foods are certain to never cause food poisoning?
Fixed a couple of mis-wordings.
Feb
1
suggested approved edit on Which foods are certain to never cause food poisoning?
Jan
2
awarded  Student
Jan
2
suggested rejected edit on What advantages does a brasing pan have over a full Dutch/French oven?
Jan
2
asked Consistently getting cannoli shells off their molds easily
Dec
31
comment What should I look for in a new kitchen knife set?
Far from being a mark of quality, bolsters are actually a disadvantage to my mind, since they prevent easy sharpening of the full length of the blade. As the knife gets older, you end up with a hump at the near end. (I actually filed the bolster flat on my otherwise-favorite slicer.)
Dec
7
comment What direction must one stir molten chocolate?
The molecules won't be destroyed, @stir_choc; it sounds like the larger structures they are intended to form might not come together in exactly the right way, however.
Dec
7
suggested rejected edit on What direction must one stir molten chocolate?
Nov
8
comment Stew meat thawed at room temp. Safe?
One of the most dangerous bacteria you'll encounter in the kitchen will only reproduce in anaerobic conditions at room temperature.
Oct
8
comment What is the difference between chickpeas and garbanzo beans?
This serious question is also the lead-in to a very vulgar joke (which is naturally popular in kitchens because of its vulgarity).
Sep
24
awarded  Autobiographer
Sep
18
comment Can I sharpen a knife with sandpaper?
This works of course, because ceramic is harder than steel, but the actual grit of the unglazed portion of a plate is pretty unpredictable. More importantly, the surface area is so small, and the shape so awkward, that in my experience a plate (or saucer, bowl, coffee cup, etc.) is really only a good-in-a-pinch substitute for a truing/honing steel, not a sharpening stone.
May
14
awarded  Yearling
Dec
14
comment Are Devil’s Cigar mushrooms poisonous?
The apparent eating of a wild plant by animals -- or even observed eating -- should NEVER be taken as evidence of its safety for humans. First, the animal may have made a mistake and indeed have gotten sick or died later. Cattle poison themselves on hemlock, for example. Second, particular chemicals affect different species in varied ways. Notably, birds have no sense of capsaicin being "hot".