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seen Dec 27 '11 at 14:14

Jul
31
awarded  Citizen Patrol
Jul
30
comment Cooking too long, or too hot?
when you do get "dialed in", many oven knobs can be pulled off the oven, adjusted via a hidden screw to show the right temp. and remounted.
Jul
30
comment Cooking too long, or too hot?
Mine is about 75 degrees F hotter. I discovered this by trial and error. If you do get a cheap thermometer, get 2. I don't think you can trust a cheap one.
Jul
30
comment Are there things you cannot freeze?
add fresh tomatoes to the list.
Jul
30
comment How do I know if a black banana is too old to be eaten?
if you can catch them when they're very ripe, I suggest a quick peel, plasticwear, and plop in freezer before they're totally gone. Then you can use at your leisure for shakes and smoothies.
Jul
30
answered Refrigerator drips water inside
Jul
30
comment Is it possible to make hoop cheese out of acid-precipated milk curds?
My first experiment with rennet was a failure. You also need buttermilk or something to culture the milk, an added step. --- By multitasking, I've made really easy inexpensive cheese via acid-precipitated milk curds, but they lack flavor and keeping qualities. Thanks for your answer.
Jul
30
accepted Is it possible to make hoop cheese out of acid-precipated milk curds?
Jul
30
comment How can I get more umami in a veggie burger?
this is a great suggestion, and I'm partial to both major types of yeast extract.
Jun
17
comment What is the best way to store carrots?
don't get yourself a root cellar then. Your carrots might last until early spring in one of those ;-)
Jun
17
answered What is the proper way to bake meat balls in the oven?
Jun
17
comment Is it possible to make hoop cheese out of acid-precipated milk curds?
not a big deal kiamlaluno, but one of your edits made the whole question have less of a global world-view and more US-centric one.
Jun
17
comment How can I get more umami in a veggie burger?
OK, natural glutamate sauce, dried hard cheese, seaweed, dried tomatoes, dried mushrooms, too much salt, egg or some other sticky thing to hold it all together, I wonder if that would work?
Jun
17
comment How can I get more umami in a veggie burger?
"natural glutamates" remind me of that "agave syrup" stuff, (which gets bandied about as having a lower glycomic index, and yea technically it isn't made of high fructose corn syrup, but might as well be ;-)
Jun
17
comment How can I get more umami in a veggie burger?
now we're getting somewhere. maybe mushrooms, dried tomatoes (partially rehydrated, so they are chewable), egg binder to hold it all together, and lots of Maggie to tickle the taste buds while still being able to legally label the stuff as MSG-free. Onions, garlic, spices... hmmm
Jun
17
comment How can I get more umami in a veggie burger?
I'm guessing that stuff is like Maggi, MSG like compounds that don't need to be labeled as MSG in the ingredients.
Jun
16
comment How can I get more umami in a veggie burger?
See if that works for you Araonut, otherwise feel free to edit or close if you must.
Jun
16
revised How can I get more umami in a veggie burger?
hopefully that works to make it a valid question
Jun
15
comment How can I get more umami in a veggie burger?
@Aaronut I thought I'd run into issues, but then there's this "How do I make a really flavorful turkey burger?" question out there without comments like this...
Jun
15
answered Is there a good way to cook a hamburger on a cast iron skillet?