8,166 reputation
21647
bio website fuzzychef.org
location San Francisco
age
visits member for 3 years, 2 months
seen Sep 21 at 5:10

Oct
2
awarded  Enlightened
Oct
2
awarded  Nice Answer
Sep
30
awarded  Explainer
Sep
24
awarded  Autobiographer
Sep
20
answered Storing onions and potatoes in the same cellar
Sep
20
comment Why do we eat unripened chili peppers?
Joe: well, folks have been eating underripe peppers for so long (like 100 years) that we're used to them. And there are a few peppers which actually taste better green, since they've been bred for that.
Sep
19
answered Grinding dried chiles in a mortar and pestle?
Sep
19
comment Why do we eat unripened chili peppers?
I would argue that "store and ship better" is the overwhemling reason.
Sep
18
revised How often should knives be sharpened?
added 284 characters in body
Sep
18
answered How often should knives be sharpened?
Sep
3
awarded  Famous Question
Aug
25
awarded  Yearling
Aug
11
revised How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
Changed heat-treatment advice per comments below.
Aug
11
comment How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
The straining through cheesecloth is to eliminate hydrous solids which could protect spores from the heat-treatment. However, you are correct that my recommentations for heat treatment duration are inadequate. Edited entry.
Aug
11
comment Pink salt vs regular salt
The bacteria thrive in the salt brine which is a drying-up sea. When the sea dries up completely (and becomes salt rock), the bacteria die ... but their pink color is left behind.
Jul
8
comment Why didn't the toppings on my pizza stick to the dough?
Was there any cheese? Your ingredients above don't mention any. Cheese is generally what makes things "stick" on a pizza.
Jul
2
awarded  Curious
Jun
9
awarded  Notable Question
May
22
awarded  Enlightened
May
22
awarded  Nice Answer