meta user
network profile
| bio | website | sites.google.com/site/… |
|---|---|---|
| location | Seattle, WA | |
| age | 29 | |
| visits | member for | 1 year, 6 months |
| seen | May 8 at 2:12 | |
| stats | profile views | 24 |
R User, board game enthusiast.
|
Dec 2 |
awarded | Commentator |
|
Dec 2 |
comment |
Barley vs. oats? Nice descriptions of each, but what are the differences? What would make you choose one or the other when making a bread or soup or something? How do their tastes and cooking methods compare? |
|
Dec 2 |
comment |
Barley vs. oats? @mfg I haven't downvoted it yet (guess I should), but I'd argue that the best answer isn't very good. As you say, it's copy pasta. It just describes the two of them, and doesn't compare or explain the differences. I think the lack of a good answer indicates that it's not general reference. What barley is and what oats are is easy to find, but the differences in how to cook with them and why you might choose one over the other aren't. |
|
Dec 1 |
awarded | Teacher |
|
Dec 1 |
comment |
Barley vs. oats? @mfg I think this meta question is relevant. Generally, google-ability doesn't make a bad question. I was surprised in answering this question that I couldn't find the exact question in a Google search, and I still haven't seen a site (or answer, including my own) that really compares the two in a culinary context rather than just describing them individually. |
|
Dec 1 |
answered | Barley vs. oats? |
|
Dec 1 |
comment |
Barley vs. oats? @at least 2 down-voters. Confused by the downvotes. I'm new to Cooking, but active on a couple other stack exchanges. Why do people think this is a bad question? |
|
Dec 1 |
comment |
What makes a pasta shape pair with a sauce? @nico Yes, but tradition created by what works well! |
|
Dec 1 |
awarded | Student |
|
Dec 1 |
asked | What makes a pasta shape pair with a sauce? |
|
Nov 28 |
comment |
Why do many recipes instruct you to oil or grease the pan at the start of the recipe? @Jefromi and rumtscho: Dangerous advice, whether the pan should be preheated depends on what you're making. For most cakes, a crust is not desired, hence the popularity of things like Magi Cake strips that insulate the edge of the pan to slow down the heat transfer. |
|
Nov 28 |
awarded | Autobiographer |
|
Nov 22 |
comment |
Has anyone successfully spatchcocked their Thanksgiving Turkey? Also, to the OP, make sure you have a big enough roasting pan! If you have a V-shaped rack, you can put that upside-down under the bird, but I still ended up needing to fold extra aluminum foil extensions for my pan. |
|
Nov 22 |
comment |
Has anyone successfully spatchcocked their Thanksgiving Turkey? Your edit is spot on, as it maximizes area and doesn't need to be flipped, this cooking method is perfect for a glaze! |
|
Nov 22 |
comment |
Has anyone successfully spatchcocked their Thanksgiving Turkey? @JSBᾶngs Equally astounded. I've always just heard that referred to as "butterflying". |
|
Nov 6 |
awarded | Supporter |
|
Nov 6 |
comment |
How can I make a sugar free strawberry syrup? Agave nectar is a (natural) mixture of fructose and glucose ([wikipedia](en.wikipedia.org/wiki/Agave_nectar wikipedia)) so if the poster wants to reduce refined sugar it would be a good substitute, but fructose and glucose are both sugars, so it's really just substituting unrefined for refined sugars. |
