OpenID-test2

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	386 reputation	bio	website		visits	member for	2 years
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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?
Jun 15	awarded	Editor
Jun 15	revised	Is it possible to make hoop cheese out of acid-precipated milk curds? minor edit