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

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
comment Why do we eat unripened chili peppers?
I would argue that "store and ship better" is the overwhemling reason.
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.
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.