8,139 reputation
54192
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 45
visits member for 5 years, 1 month
seen 22 hours ago

My name is Hans Polak, I'm the owner, cook, dishwasher, maintenance guy and web designer at 'La Casa del Holandés' in Spain. My wife is the general manager, maître d', kitchen hand, cleaning woman and community manager.

I have a master degree in Cognitive Artificial Intelligence and specialized in Human Computer Interaction. That's the reason I choose GUI Junkie as my on-line personality (GUI stands for Graphical User Interface).

My wife is a psychologist.

Thanks to cooking.stackexchange I'm becoming a better cook, and, to give something back, I've posted a number of improvement suggestions at MSO, resulting in four (!) question bans in one year (these have all been lifted).


Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
In fact, the chef doesn't actually cook but supervises the cooking done by his staff.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
In your opinion you're able to notice the difference.
Aug
3
comment What method of extracting oil from almonds preserves the most almond flavor?
About the first press
Aug
3
comment What method of extracting oil from almonds preserves the most almond flavor?
I'd agree with the cold pressed oil. Stating that (heated) oils keep 'an eternity' is odd. Could you provide a link?
Aug
3
comment What method of extracting oil from almonds preserves the most almond flavor?
What happens to the alcohol?
Aug
1
comment Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
@rumtscho, I rejected the edit to this answer. I think it should be an independent answer. What do you think?
Jun
15
comment Why did my sponge cake go moldy so quickly?
Did you cover the swiss-roll? The air in the fridge may contain spores. What temperature is your fridge at?
May
26
comment What has happened to today's chicken compared to the chicken in the 1950's - 80's?
@Jefromi " use gloves and pans that they throw out after the chicken touches..." IMO, that's too much.
May
23
comment Can I use garlic leaf for cooking?
An anonymous user left this comment: "This is incorrect. The scape is the flower stalk of the garlic plant. The rest of the leaves are not scapes. As others said the leaves can be used like chives or garlic chives. Garlic scapes are good as a pesto!"
May
13
comment How to package fresh pasta and fresh pasta sauce
I think you should study the food-safety laws of the area you live in and obtain a permit to sell your food. Having said that, here's an article.
May
6
comment Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
The short answer is: Yes
Apr
29
comment A strange problem with BWT Initium 2.5 l filter's scale
Have you tried weighing the water? 1l = 1kg
Dec
2
comment red spots on the chicken
Judging from the picture alone, I'd say this is perfectly fine. Do you have additional information that might be worrying?
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
Ok, just edited your entry to reflect that.
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
Question: Before or after?
Dec
2
comment How to stuff and/or spice the chicken BELOW the skin?
This Video explains it all (change chicken for turkey)
Oct
5
comment Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?
Absolutely true, especially for processed foods. Fresh salmon will deteriorate far worse in the freezer then processed salmon as the enzymes (correct me if I'm wrong) are denaturalized by the heat treatment.
Sep
13
comment Food Safety Question - Refrigerator Temperature
Check if your insurance company covers your losses.
Sep
13
comment Food Safety Question - Refrigerator Temperature
Most things you have in the fridge need to be refrigerated. 12ºC is a nice temperature for bacteria to flourish. After a couple of hours (2h, I believe), your food should be considered unsafe.
Sep
1
comment Where did hot dogs get their name?
hot-dog.org/culture/hot-dog-history