8,231 reputation
41649
bio website fuzzychef.org
location San Francisco
age
visits member for 3 years, 3 months
seen 22 hours ago

Nov
20
comment When is a Utility Knife to be preferred over a Chef's or a Paring knife?
Marge, I don't know about that. My sweetie has tiny hands (her father is an oral surgeon), and she uses a 6" chef's knife most of the time. Maybe the 4" utility would be good for a child ...
Nov
19
answered When is a Utility Knife to be preferred over a Chef's or a Paring knife?
Nov
19
awarded  Civic Duty
Nov
19
comment Why are my dumplings made of evil?
Frankly, I upvoted this just because of the question title.
Nov
17
comment Can I freeze my selfmade focaccia?
JAIL, wow, I knew that bread thawed in a hot oven tasted fresher, but I never knew why. Now I know! (and knowing is half the battle)
Nov
16
answered Can I freeze my selfmade focaccia?
Nov
15
answered What is the best way to store prepared raw vegetables
Nov
15
answered How does the shape of an espresso cup affect the flavor?
Nov
15
answered How to reduce bitterness in silken tofu 'cream' soup?
Oct
31
awarded  Popular Question
Oct
15
awarded  Nice Answer
Oct
15
answered In what situation could we use black garlic?
Oct
3
awarded  Popular Question
Oct
1
comment Where did the thin, smooth plastic spatulas go?
Just so everyone knows: thin plastic spatulas are back. Bradshaw Inc. is making them. I can't find one online, but check your local 5-and-Dime.
Sep
30
comment Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
Buffalo milk has a different chemical and bioligical composition, so there is no way in which cow's milk mozzarella will be exactly like buffalo milk. The asker seems to realize this, though.
Sep
16
comment Coating to make waffle cones withstand hot liquid?
I doubt it. You could use any candy coating (such as chocolate) with edible wax mixed in to proof it for cold liquids, but I'd say your out of luck with hot.
Aug
25
awarded  Yearling
Aug
21
comment How to salt potatoes?
Janet Mendel's Cooking In Spain directs you to salt the egg mixture before adding it to the pan, and not the potatoes at all. That seems likely to just perpetuate the flavor contrast you don't like though.
Aug
21
comment Roasted chickpeas for houmous?
Thanks for experimenting for us!
Aug
19
answered Roasted chickpeas for houmous?