2,284 reputation
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visits member for 3 years, 10 months
seen 22 hours ago

Qualified as a bread baker in Munich (Geselle not Meister) '98

Worked as a locum chef in London 2yrs

Beijing 8yrs where I occasionally consulted and created for a few vegetarian and veg-friendly restaurants

Now traveling and tasting in CA and Mexico


22h
comment How to roast peanuts on the gas stove without getting the brown spots?
frying longer than 2min? that must be a low-temp
22h
comment Can cheap vodka be used for cooking (with good results)?
you couldn't pay me to drink Jim Beam but flambeing mushrooms used it up. Cheap vodka however I would use as kitchen disinfectant
23h
comment Will Simmering Help/Harm Pumpkin soup?
overcooked pumpkin tastes tinny or is it just me?
Apr
12
comment Replicating commercial gluten-free/non-gebrokts matzo — where to start?
have you given socca a try? made entirely of chickpea
Apr
11
comment Metal to be used for baking a cake in a microwave
I have used dinner plate or soup bowl for sheet cake in the microwave. cups or glasses make, well cup-cakes... always something around that can get zapped
Apr
11
comment Fresh Herb Storage
parsley is the most forgiving herb after rosemary, storage wise. if anything makes chervil last or tarragon then I'd like to know
Apr
9
comment Why should I soak beans before cooking?
maybe my success with soaking over not-soaking has to do with the slower rise in temp from fridge to near boil. I also feel avoiding acid keeps skins tender and less likely to explode; the brining below could accomplish that.
Apr
2
awarded  Altruist
Mar
26
awarded  Investor
Mar
26
comment How do I clean up my utensils after cutting extremely hot chillis?
I've heard that Mao people rub hands with ash after chili prep... how about baking soda or clay powder? I would cut/taste a potato or some bread to test each method you try
Mar
26
answered Fresh Herb Storage
Mar
20
awarded  Curious
Jan
8
comment Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
I notice that the emulsified vinaigrette clings to salad more than separate pouring. that can be a plus or minus
Jan
3
awarded  Enlightened
Jan
3
awarded  Nice Answer
Jan
3
comment What bean species are best for baked beans?
Butter beans also hold shape better with long cooking so make an ideal baked bean imho. love Limas!
Jan
3
comment Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?
cherry phosphate anyone?
Jan
3
answered Why don't they sell frozen tomatoes like other frozen vegetables and fruits?
Jan
3
comment what size foil squares to wrap chocolate truffles?
Thanks, that puts it in the ball park. Too much overlap looks sloppy so under 1/2" works. Looks like I'll be stocking up on 4" and a few 6" sqs
Jan
2
revised what size foil squares to wrap chocolate truffles?
added 125 characters in body