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bio website fuzzychef.org
location San Francisco
age
visits member for 3 years, 4 months
seen 2 days ago

Jan
11
answered Substituting for Madeira wine in a mushroom stuffed with sausage recipe
Jan
10
comment long term wine storage
One more thing: wines in large bottles (magnums, double magnums, jeroboams) do long aging better than wines stored in regular-sized bottles.
Jan
10
comment long term wine storage
Stefan: as far as I know, wines sealed with screw closures don't really age, due to the inability to exchange oxygen. Is there research which shows otherwise?
Jan
2
awarded  Notable Question
Dec
15
comment Do I need to boil kidneys?
+1 for a great question title.
Dec
15
answered Mortar and Pestle: Granite vs Porcelain
Dec
15
comment Mortar and Pestle: Granite vs Porcelain
FWIW, I find that glazed ceramic mortars are useless. A mortar needs friction in order to break stuff down.
Dec
15
answered how to seal a pizza stone
Dec
9
comment How to create a nut roast and stuffing that don't taste and feel too similar
Speaking as a long-time non-meat-eater, I suggest rethinking the menu. Wiggy meat substitutes always end up tasting like cardboard imitations. My recommendation is to make good food which is normally vegetarian. If you like stuffed things, for example what about a vegetable kibbe?
Dec
8
comment What causes the texture difference between Greek style yogurt and regular yogurt?
rumtscho, so why did you post your comment as an answer?
Dec
6
comment roasted garlic vs. raw
I don't think any "right" answer is possible for this question; it's strictly a matter of personal taste.
Dec
6
comment Why do the inserts in pasta pots not go all the way to the bottom?
Neither of the pasta insert pots I've used have a gap of 2". The anonymous sheet steel pot has a gap of about 1/2", and the caphalon has a gap of about 3/4". I think you're just using the wrong brand. Oh, and I agree with SAJ; pasta inserts are useless for pasta. I use mine for steaming veggies and making stock.
Dec
6
comment Why do we need to soak dry Fenugreek leaves in warm water, and then sprinkle salt over them?
I've never been able to get my hands on fenugreek leaves for a recipe, so now I'm curious, too.
Nov
26
awarded  Popular Question
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?