meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 10 months |
| seen | Feb 18 at 17:46 | |
| stats | profile views | 13 |
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Dec 5 |
answered | Tea cup residue |
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Nov 16 |
awarded | Popular Question |
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Jul 7 |
awarded | Yearling |
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Feb 27 |
answered | Extraordinary spices |
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Feb 27 |
comment |
Extraordinary spices I love fennel, and recently found fennel pollen. So glad to see it mentioned! It is a wonderful "rare spice". |
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Sep 28 |
answered | What are ways to reduce cellulose in vegetables and fruits? |
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Aug 29 |
awarded | Critic |
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Aug 29 |
answered | Which type of onion causes the least eye irritation |
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Aug 26 |
awarded | Scholar |
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Aug 26 |
accepted | Recommendations on how to have a hog butchered? |
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Aug 10 |
comment |
Why does my chicken get dry skin in the freezer? This is the same chicken breast, showing flipped over, right? It bugged me for a bit and I think I figured it out! |
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Aug 10 |
answered | Why does my chicken get dry skin in the freezer? |
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Aug 10 |
awarded | Supporter |
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Aug 10 |
comment |
How do you grill Shish Kabobs so they aren't so chewy? Totally agree with above. Start with a more tender cut of meat. The easiest option is to buy meat that is inherently tender. Most marinates do more "sealing" of the exterior of your meat than breakdown of connective tissue. So your meat is juicier after grilling but not necessarily more tender. Meat tenderizer may work - I have never used it. I have jacquard "tenderizer" with 20 or so tiny razor blades that I use to tenderize tougher cuts for grilling - it is a dream. |
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Aug 10 |
comment |
Recommendations on how to have a hog butchered? Excellent points, thanks - that answers the bacon portion! Anybody have clues about the rest of the pig? |
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Aug 8 |
awarded | Student |
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Aug 8 |
answered | What is the best type of wood for a French rolling pin? |
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Aug 8 |
asked | Recommendations on how to have a hog butchered? |
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Jul 18 |
answered | Can I turn my marinara sauce recipe into “pizza sauce”? |
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Jul 12 |
answered | Why are drippings from restaraunt ground beef colored orange? |
