network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 4 months |
| seen | 5 hours ago | |
| stats | profile views | 25 |
EXPERT BBCODE PROGRAMMER
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May 5 |
comment |
Should flour be thrown out past its expiry date? While some people do consider flour worms gross, what danger do they pose? |
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Feb 15 |
comment |
What to eat for people with hay fever or sinus infection Health questions are off-topic, according to the FAQ. I recommend complaining to your doctor, and possibly visiting another doctor for a second opinion. |
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Dec 28 |
awarded | Yearling |
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Dec 23 |
comment |
My sauerkraut was left with dark mold covering the surface, is it ok? How is floating in the brine, eating sugar and producing toxins different from sitting on the cabbage, eating sugar and producing toxins? |
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Nov 20 |
awarded | Citizen Patrol |
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Nov 19 |
comment |
Where to buy food chemicals I buy caffeine and vitamins from a local pharmacy. |
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Nov 7 |
comment |
Why use yeast instead of baking powder? Note on the baking powder: if you use a sodium-based powder, it will taste like sodium carbonate (very unpleasant). Ammonium carbonate, however, disintegrates into nitrogen, CO2 and water, all of which are completely tasteless. |
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Oct 3 |
awarded | Excavator |
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Oct 3 |
awarded | Editor |
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Oct 3 |
revised |
Is it safe to eat mouldy bread? Added a simple «no, not safe» at the top, as the chunk of a scientific article is not a quick answer. |
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Oct 3 |
suggested | suggested edit on Is it safe to eat mouldy bread? |
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Oct 3 |
answered | Is it safe to eat mouldy bread? |
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Oct 2 |
comment |
Is wasabi considered to be spicy or to be a spice? IMHO wasabi's role is much closer to that of a sauce or a condiment |
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Oct 2 |
comment |
What is the purpose of sugar in baking plain bread? Probably not a preservative because molds adore sugar and will happily reproduce in a sugary environment, unless it is too sugary (in which case osmotic pressure will kill the mold). +1 for the rest. |
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Sep 28 |
comment |
How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others? Regarding onions and garlic: AFAIR they contain allicin (a sulfur-containing organic compound) which is their main hot agent, but it decomposes during heating and after being left out on air, which is why onions are a lot less hot if you fine chop them and leave them for 20 minutes. Onion grown in sulfur-less soils is not hot. |
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Sep 9 |
answered | How can I efficiently make single-serve porridge? |
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Sep 4 |
comment |
What is the difference in flavor between a fermented pickle and a vinegar pickle? Perhaps it is because lactic acid does not have the strong taste and odor of vinegar, and other byproducts of fermentation make the overall flavor richer and more pleasant. |
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Jun 13 |
comment |
Does liquid glucose contain as much fructose as high fructose corn syrup? Glucose and fructose are different substances. en.wikipedia.org/wiki/Glucose en.wikipedia.org/wiki/Fructose |
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Jun 8 |
comment |
Good ways to store coffee? In my experience, freezing a non-airtight container with beans or powder does preserve the aroma. |
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May 31 |
answered | Reusing coffee grounds |
