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seen Jul 30 at 20:29

My favorite data structure is the k-d tree.


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".
Dec
2
awarded  Mortarboard
Aug
11
comment How much salt and pink salt do I need for pork sausage?
Exactly: eat vegetables, ingest sodium/potassium nitrate -> nitrites and other derived chemicals are formed in your stomach.
Aug
11
comment How much salt and pink salt do I need for pork sausage?
You get far more sodium nitrite from a stalk of celery than from a sausage. More importantly, it's not sodium nitrite that is carcinogenic, it's nitrosamines, which are created from nitrite under conditions of high heat. There's a very good article about this here: culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm For fresh sausage, you can do without the nitrite (though it has a positive effect on flavor), but you can still get botulism from a salame made out of the most pristine, well-raised pork in the world if you don't include nitrates.
Aug
11
comment can anyone explain why oil separation in a curry is indicator that the food is cooked?
possible duplicate of Oil separating from fried onion spice mixture -- why does it happen?
May
14
awarded  Yearling
Feb
25
comment Difference between Spumante & Champagne
The Piedmontese wine is officially (DOGC) known as "Asti". "Asti spumante" is also correct, but spumante is just an adjective meaning "bubbly".
Feb
21
revised Homemade Sausages Unlink
added 373 characters in body
Feb
20
answered Homemade Sausages Unlink
Jan
26
comment Storing and re-using rendered duck fat
Depends on what you want to do with it, but generally no. If you're making a sauce it might be too salty on its own and need to be mixed with some chicken stock.
Dec
28
comment How do I cook with bay leaves?
You may be using bay leaves that have lost all their flavor -- even dry, you should be able to detect some aroma. You could try crumbling a leaf and it in a cup of hot water (as if making tea) to get an idea of the flavor. Also, you may be able to find fresh bay -- either someone with a bush in their backyard, or in the produce section of one of the ritzier grocery stores. That will give you a clear picture of the taste.
Dec
28
comment How to Prevent Apples from turning Brown
According to the most recent Cook's Illustrated, honey will also deactivate the enzyme, which should fit in well with a dessert application.
Dec
28
awarded  Enthusiast
Dec
27
comment How long will a shooter's sandwich keep?
The sealing of the hot mushroom mix between two pieces of also-hot food gives me a slight case of the heebie-jeebies. That'll take a lot longer to cool than it probably should. I'd suggest cooling it open-faced for maxiumum safety. (For my own personal consumption, however, I'd probably follow the recipe as written.) @Oddthinking
Dec
26
comment I'm making tomato sauce which never thickens
Ugh, thinking about pasta all'amatriciana always makes me want some. Alas, I have no pork belly in my house...
Dec
26
comment What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
Pointing out that an attempt to avoid chemicals in paper is impossible is unhelpfully snarky, but damning a request for technical details of dumpling cookery as "just" a "recipe request" isn't, @Jefromi? An answer that does explain what the right balance is and why it's right would be a fine piece of food writing and a stellar contribution to this site. It'll take a lot of work to write such an answer, but that doesn't make this a recipe search. There's a lot of info required beyond your tart "just get the right balance".
Dec
26
answered I'm making tomato sauce which never thickens
Dec
26
answered How to cut beef tenderloin into Filet Mignon
Dec
26
comment Tan ho, a salad green?
Thanks. It's just your basic google-fu. I don't know any more than what's in those links, though; that's why I didn't post an answer.