meta user
network profile
| bio | website | |
|---|---|---|
| location | North Carolina, USA | |
| age | 26 | |
| visits | member for | 1 year, 11 months |
| seen | May 18 at 0:45 | |
| stats | profile views | 639 |
My background is technical (science and computers).
I came to love cooking a little later than most, but have made up with it by reading and experimenting intensely, taking a scientific approach to cooking. I took a low job in a high-end restaurant to learn fundamentals.
I'm no exec chef, but I cook enough at work and at home to have picked up a considerable amount of useful knowledge.
Eggs benedict are my favorite brunch dish.
Not everything I say should be taken seriously.
|
Oct 2 |
comment |
Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? @MargeGunderson It's already dry (as per spec), and nonperishable. If you can, use the liquid form because it has a better flavor and mixes more |
|
Sep 28 |
comment |
Fissler frying pans. Are they worth the price? @Joe I did know that. My advice would be the same for those, except I might suggest actually scrubbing/polishing off all the nonstick there because the result is still a ~$100 pan. |
|
Sep 28 |
comment |
Fissler frying pans. Are they worth the price? @rumtscho as you are more familiar with the Fissler brand than I, I'll take your word that it is a top-tier brand. But, I stand by my original opinion: no nonstick pan, even if it has a fancy gimmick, is worth paying the same amount as a good multi-ply one. You're comparing something that wears out in a matter of a few years, versus something that will last multiple lifetimes with proper care. You're far better off with a series of cheap restaurant-supply nonstick pans, replacing them when they wear out. |
|
Sep 22 |
comment |
What is the difference between green, white and black tea? @g33kx0r That would be because I know nothing about kava... |
|
Sep 7 |
comment |
Why do we boil whole spices when making masala tea? Hope you won't mind... went in to do a couple minor writing edits to your question, and ended up with a major rewrite. Comes across clearer now, and I think you'll get better answers as a result. |
|
Sep 7 |
comment |
My curry ended in disaster. Please help point out my mistake @Jak you do not cook the garlic and ground spices (whole spices are better) for very long. They should be less than a minute in the hot oil, and generally only need seconds, like 15 seconds or so. |
|
Sep 7 |
comment |
My curry ended in disaster. Please help point out my mistake @Jak VERY brief cooking of spices/garlic before you add something to get the seasoning, as in under a minute brief. |
|
Sep 7 |
comment |
My curry ended in disaster. Please help point out my mistake @jak What did the grounds taste like? Generally they don't get their full flavor until they've cooked into the sauce a bit... but the easiest way to mess up a masala blend is to overtoast it and get bitter results. |
|
Sep 7 |
comment |
My curry ended in disaster. Please help point out my mistake @TFD well, except for the olive oil. That's kind of odd for a curry. Normally they also include ghee, vegetable oil, or butter, and some sort of liquid to build a sauce base. |
|
Sep 7 |
comment |
My curry ended in disaster. Please help point out my mistake What do you mean by "ground on top of the veggies"? |
|
Sep 6 |
comment |
What is the difference between green, white and black tea? @PatSommer Terroir does impact the quality of the product, and some leaves lend themselves more to certain style. However, you can use the same leaves and buds to make any of the styles. |
|
Sep 6 |
comment |
Why does Green Tea taste sour as it cools down? @justkt This technique is necessary for some teas directly imported from China, which may still have dirt, pesticides, etc on the leaves. Most retail tea in the US is already washed and re-dried before you get it. |
|
Sep 6 |
comment |
What is the difference between green, white and black tea? Not a bad summary, but as a tea professional I should add a couple notes with my +1 vote. One, buds are common in better white, oolong, and black teas. In black teas they turn a delightful golden shade (particularly eyecatching in golden Yunnan teas). Withering may also be used for multiple styles of tea, not just white. White is distinguished by lack of oxidation/fermentation beyond the withering. Tea processing is unfortunately a rather complex subject, and there's a lot of variation in how various farms do it, beyond the most basic parts. |
|
Sep 6 |
comment |
What is the difference between green, white and black tea? @nico grumble grumble grumble Oh, fine, I'll put it in there. I guess I'm just a bit of a purist. But I insist on pronouncing it the Afrikaans way (roo-ibus, not ROY-bos). :-P |
|
Sep 6 |
comment |
What is the difference between green, white and black tea? @nico Ah, but if we're going to talk about tisanes, and not just tea then I'd also have to go into yerba mate, traditional herbal infusions (chamomile, hibiscus, nettle, mint) and more... which I might, I suppose. Goodness knows I could say enough about them, as someone who sells tea for a living. |
|
Aug 24 |
comment |
What are some good homemade foods that are the easiest to prepare? Your description sounds a lot like how my friend described visiting family in India. He also threw in a comment that the butcher's shops are pretty unsanitary too, and I might consider going all vegetarian as well. You may be able to render vegetables safe to eat (with proper handling) -- see the answers here: how to wash vegetables without running water |
|
Aug 24 |
comment |
Does freezing butter or margarine change the properties? @JustinNathanaelWaters Eh, edit the original question to include margarine and I'll edit the answer to match, since it applies to margarine too. |
|
Aug 24 |
comment |
Homemade Truffle Salt @anton2g Oh, it's a given that fresh truffle is preferred for the best flavor. You might be able to get away with frozen, at the cost of the more subtle flavors. I would not mess with the dried or canned/preserved truffles for this use; both will need additional processing to regain some of their flavor, and won't achieve their peak in this fashion. |
|
Aug 22 |
comment |
Homemade Truffle Salt @anton2g Depends on what kind of truffle you want to flavor it with... if you're in the US you might be able to get Oregon truffles cheaper and fresher than (for example) the higher-end imported black winter truffles. Fresh truffle is hard to find, I can't help you there. You either need to know somebody, or pay a fortune for it, possibly purchasing in advance. The last place I saw it for sale was a dedicated truffle guy who would make rounds at local restaurants on his return from Europe. Depending on the variety of truffle, you'll need it in season, and it loses flavor in mere days. |
|
Aug 22 |
comment |
Does freezing butter or margarine change the properties? @ElendilTheTall Or beurre noisette... |
