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visits member for 3 years, 4 months
seen Dec 27 '11 at 14:14

Oct
29
comment please help identify this mystery cookware
hmmm, infomercial. off to youtube...
Oct
29
comment hints for low-carb wraps
I finally did get a weasel answer in a letter from the manufacture. Bottom line is I got two free coupons (which I promptly lost). I also tried a third brand, and that one tastes extra awful, though none stuck together.
Oct
29
comment hints for low-carb wraps
I've accepted your suggestion as best answer.
Sep
10
comment hints for low-carb wraps
Thanks, I will give the oven a try if I buy them again. You would think at the price they are sold for they could afford a few wax sheets between layers already. I've carefully peeled the layers apart - lost a few - and then done the wax paper. That part at least I know works.
Aug
22
comment Carb Free Thickener
search engine says to use "a pinch" in sauces and gravy or it will get too thick.
Aug
22
comment Carb Free Thickener
A dollar an ounce in 4 oz quantity at Amazon. I just bought a small jar but have not tried it out in a recipe yet.
Aug
4
comment Slow cooking without a slow cooker
@Joe, I'm waiting for someone to hack one of those electronic pressure cookers ( duckduckgo.com/?q=Electric+Programmable+Pressure+Cooker+!a ). Right now, I think they will supply everything except "deep fryer" as they come from the factory.
Jul
31
comment Expiration dates of food items
are you looking for 'how long cottage cheese lasts after being packaged' question, or 'how do I decode the date code on the bottom of the cup' question?
Jul
31
comment No-melt chocolate coating on ice cream bars
instructables.com/id/Homemade-Magic-Shell-Recipe
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
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
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
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