network profile
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Mar 5 |
awarded | Notable Question |
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Feb 1 |
answered | New to jam making - do I need to can? |
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Feb 1 |
awarded | Popular Question |
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Jan 6 |
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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. :) |
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Nov 1 |
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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? |
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Oct 20 |
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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. |
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Oct 20 |
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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. |
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Oct 20 |
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Is there enough pectin in Apples to make jam But, is this a duplicate of cooking.stackexchange.com/questions/25392/…? |
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Oct 20 |
answered | Is there enough pectin in Apples to make jam |
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Oct 18 |
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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. |
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Oct 18 |
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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. |
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Sep 30 |
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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. |
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Sep 22 |
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What can I do to fix store-bought mayonnaise that split? Here's how I'd fix it: when in doubt, throw it out. |
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Sep 22 |
answered | Can I follow recipes for bread-machine breads without bread machine? |
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Sep 13 |
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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. |
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Aug 23 |
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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 |
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Aug 22 |
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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. |
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Aug 21 |
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How do I maximize the shelf life of my homemade hot sauce? Botulism also doesn't change the look or smell. |
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Aug 20 |
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How to choose fresh, ripe (hot) jalapeños? Except that when I buy them at the grocery store, I can get mild and hot peppers all at the same time. So if you want that consistancy of growing conditions, it's better to buy at a farmer's market where peppers are all from one source, instead of a grocery where they are from who knows where. |
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Aug 9 |
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Is it possible to subsititute nutella for peanut butter? I substitute Nutella for PB in my no-bake cookie recipe all the time. That only has enough heat to melt it, and it is sweet anyway, but I've never noticed a texture difference. |
