398 reputation
28
bio website None
location Washington, United States
age 53
visits member for 3 years, 6 months
seen May 18 at 21:26

I'm a geek. I'm Wednesday's little sister.


Aug
9
comment Why some fruits are less common for making jam?
I guess I was trying to figure out if the question was why some fruits are made into jellys and not jams (such as grape), or why some fruits are not commonly preserved in a jam/jelly form. The answer below is talking about preserving the fruit in general, but there is a different answer for why, for example, grapes are usually made into jelly but not jam.
Aug
9
comment Why some fruits are less common for making jam?
Are you asking about making jam vs making jelly? Because grape jelly is very common, but not grape jam.
Aug
6
comment Pyrex glass round casserole safety in high temperature
It sounds like cast iron might be what was wanted -- it can stand high direct heat and won't crack or be toxic.
Mar
5
awarded  Notable Question
Feb
1
answered New to jam making - do I need to can?
Feb
1
awarded  Popular Question
Jan
6
comment My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach?
I read the title as "...my tea tastes like coffee. blecch!" As in yuck. I agree, that is a terrible thing to do to tea. :)
Nov
1
comment What can I do if I didn't process my salsa long enough?
I had a job years ago in a hospital, and a patient came in about the time I started who had eaten home canned salsa. They got to leave after about 5 months and huge bills. Botulism poisoning isn't something to trifle with. Yeah, it's probably safe, but are you willing to bet your life it is safe?
Oct
20
comment Is there enough pectin in Apples to make jam
I used something like allrecipes.com/recipe/mary-wynnes-crabapple-jelly with apples instead of crab apples, paying attention to the temperature goal.
Oct
20
comment Is there enough pectin in Apples to make jam
I know, sometimes a search doesn't find what is clearly there. I searched on just pectin, since asking the question, I knew how best to find it.
Oct
20
comment Is there enough pectin in Apples to make jam
But, is this a duplicate of cooking.stackexchange.com/questions/25392/…?
Oct
20
answered Is there enough pectin in Apples to make jam
Oct
18
comment What are the main styles of pizza that are popular in America?
Hmmm... peppers, corn, and salami? I've never had it, but I'd be willing to try it. Signed, an American.
Oct
18
comment What are the main styles of pizza that are popular in America?
I really like the Thai chicken pizza: chicken, peanuts, onions, and some sort of cheese, with a Thai peanut sauce instead of a red sauce. It's such an American fusion sort of choice.
Sep
30
comment How hard is it to make fudge?
I don't know, @Sobachatina -- the fudge my husband makes is wonderfully good: chocolate, cherry, peanut butter, butterscotch, all with the same basic marshmellow creme starter. He doesn't follow the recipe exactly, and everyone raves about his fudge. He DOES follow the thermometer requirements exactly, however.
Sep
22
comment What can I do to fix store-bought mayonnaise that split?
Here's how I'd fix it: when in doubt, throw it out.
Sep
22
answered Can I follow recipes for bread-machine breads without bread machine?
Sep
13
comment How can I prevent tea stored in a thermos from oversteeping?
Most tea available in the US is nasty astringent stuff that can't handle steeping all night, or even 3 minutes. I think you need to start with really good tea, the kind that tea drinking countries have available.
Aug
23
comment Can dry ice in a liquid poison you?
I must be dead then. We always mixed red and green koolaid, to give a nasty colored liquid with the dry ice steam bubbling off of it. It wasn't so good in milk. :P
Aug
22
comment Does freezing butter or margarine change the properties?
I just put the boxes in the freezer as is, and then pull one cube out at a time. It works just fine.