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| bio | website | fuzzychef.org |
|---|---|---|
| location | San Francisco | |
| age | ||
| visits | member for | 1 year, 9 months |
| seen | Jan 11 at 6:33 | |
| stats | profile views | 261 |
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Jan 11 |
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How should I order unknown wines in a tasting Note that individual wines are often heavier or lighter according to the style of the vintner. So use some judgement. If nothing else, wines which are very dark in color tend to be "heavy". |
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Jan 11 |
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Techniques for making sourdough starter in cold/altitude Athansius, Thomas: if sourdough doesn't get any yeast/bacteria from the air, then why do San Francisco and Seattle sourdoughs have a distinct flavor which can't be reproduced reliably elsewhere? |
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Jan 10 |
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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. |
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Jan 10 |
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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? |
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Dec 15 |
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Do I need to boil kidneys? +1 for a great question title. |
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Dec 15 |
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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. |
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Dec 9 |
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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? |
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Dec 8 |
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What causes the texture difference between Greek style yogurt and regular yogurt? rumtscho, so why did you post your comment as an answer? |
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Dec 6 |
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roasted garlic vs. raw I don't think any "right" answer is possible for this question; it's strictly a matter of personal taste. |
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Dec 6 |
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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. |
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Dec 6 |
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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. |
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Nov 20 |
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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 ... |
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Nov 19 |
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Why are my dumplings made of evil? Frankly, I upvoted this just because of the question title. |
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Nov 17 |
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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) |
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Oct 1 |
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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. |
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Sep 30 |
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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. |
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Sep 16 |
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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. |
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Aug 21 |
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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. |
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Aug 21 |
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Roasted chickpeas for houmous? Thanks for experimenting for us! |
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Aug 18 |
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How to choose fresh, ripe (hot) jalapeños? Jacek, I actually did a bit of research on that, and references I could find seem to be divided on whether or not the seeds contain substantial capsaicin. |
