7,891 reputation
11444
bio website fuzzychef.org
location San Francisco
age
visits member for 2 years, 11 months
seen Jul 8 at 22:40

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
8
comment Frozen Shrimp Processing
I'm finding conflicting information on whether shrimp can be Halal under any circumstances. This seems to be a sectarian issue within Islam; I doubt you can satisfy it based on general procedures. Find a local Islamic clergyman and ask them.
Mar
27
comment Does quality decrease by heavily reducing wine?
What kind of wine? What flavor does it haven when "properly" reduced?
Mar
27
comment How do I flavor fish en papillote?
If you're doing it in a foil packet, you can also stack the fish on top of a bed of herbs as an easy way of flavoring. But a rub probably works better.
Mar
27
comment Where did the thin, smooth plastic spatulas go?
Yeah, I've been ordering them direct from Hutzler by the box, so that I can stock up for the next time they become completely unavailable.
Feb
25
comment Is it okay to use aluminium foil instead of parchment paper while baking cookies?
Yeah, @BobMcGee answer below is better than mine. If the original asker is around, they should change accepted answers.
Feb
25
comment “Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
Thanks! Sorry it took me so long to ack this; I've not been on cooking.stackexchange in a while. I'm gonna try it without the refrigeration and see how it works, too.
Jan
11
comment 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".
Jan
11
comment 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?
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?
Dec
15
comment Do I need to boil kidneys?
+1 for a great question title.
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
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
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
comment Why are my dumplings made of evil?
Frankly, I upvoted this just because of the question title.