8,386 reputation
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bio website coscallis.com
location Oklahoma City, OK
age
visits member for 4 years
seen 2 hours ago

Vegetables aren't food, vegetables are what food eats...

What is the opposite of Vegan?


May
14
awarded  Enlightened
May
14
awarded  Nice Answer
May
13
answered What cuts are “stir fry beef” and “stewing beef”?
May
13
answered “Soften” ice cream to make ice cream bars
May
9
comment temperature and time to cook a 9" round frozen Chicken Pot pie
is it not on the packaging? perhaps the manufacturers website? time & [oven] temperature are less important than knowing what the correct [i]internal temperature[/i] should be.
Apr
23
revised Shaken, not stirred…but why?
grammar
Apr
23
answered NY Steak vs NY Strip Steak
Apr
17
comment How to unsalt roasted salted peanuts?
Yes, but the peanuts would then be saturated with water and would be less desirable (IMHO). I don't believe the overall effect would be a benefit... However, you may wish to try it. Here is a recipe for Soaked - Then - Roasted Peanuts..
Apr
17
answered How to unsalt roasted salted peanuts?
Apr
15
comment Roast Cooked all night
Safe...probably (see @Erica's comment) Tasty...hmmm, I doubt it.
Apr
14
comment What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?
for $6.60...buy a new one...May I recommend this pizza cutter from Amazon I have one and it is great. [IMHO]
Mar
30
comment Is it possible to heatproof (insulate) stainless steel pot handles?
The ones I saw are mostly removable. The JAZ pieces look like they would stay in place until you want to remove them.
Mar
30
answered Is it possible to heatproof (insulate) stainless steel pot handles?
Mar
20
comment Mackerel brining time before smoking
While your question is a bit different I would suggest reviewing cooking.stackexchange.com/q/54559/6279 (especially Athanasius' lengthy analysis of Marinading vs. Brining)
Feb
22
revised What is the US equivalent of “Joint of Sirloin”?
added 592 characters in body
Feb
22
comment What is the US equivalent of “Joint of Sirloin”?
Indeed, I have learned that cuts which we may think of as 'common' are often far more localized than we know.
Feb
22
answered What is the US equivalent of “Joint of Sirloin”?
Feb
18
awarded  Enlightened
Feb
18
awarded  Nice Answer
Feb
17
comment Substitute for Onion Powder
150°F - clarified in the answer as well, thanks.