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visits member for 2 years, 10 months
seen Oct 13 at 13:34

Dec
29
awarded  Yearling
Sep
11
comment Steel Cut Oats: cooking in milk vs. water
I've successfully done this in a rice cooker once... The second time I did it, the rice cooker kind of exploded because some oats got stuck in the valve that helps release pressure. But the first time was really delicious!
Apr
11
comment Chopsticks versus forks?
This book is fairly interesting and directly related: amazon.com/Consider-Fork-History-How-Cook/dp/046502176X
Feb
18
awarded  Constituent
Feb
18
awarded  Nice Answer
Feb
11
awarded  Caucus
Jan
15
comment How to add a salty/bacon flavor and texture to vegan collard greens?
Have you tried sprinkling some straight MSG onto your Mushroom version? It might Umami that you're missing.
Jan
5
comment Cracking almonds without a nutcracker?
Do you have pliers? Clamps? Vice grips? A hammer with a hard surface?
Jan
1
answered Steam “nature” of cappuccino steamers
Jan
1
awarded  Nice Answer
Dec
31
answered How do I eliminate a lingering smell of fried food?
Dec
29
comment How to thicken Chili without compromising flavor
That's a good idea. Will have to remember that when I don't have time for protracted simmering.
Dec
29
awarded  Yearling
Dec
29
answered How to thicken Chili without compromising flavor
Oct
22
comment What's the minimum amount of oil for making popcorn?
Yup, this is how I do it too. Super tasty and very little oil.
Oct
9
awarded  Enlightened
Oct
9
awarded  Nice Answer
Oct
8
answered When a recipe says, 'simmer uncovered', what's the issue?
Sep
10
awarded  Citizen Patrol
Sep
10
comment How can I efficiently make single-serve porridge?
It's grain, water and sugar. As long as it's in an airtight container and you pour off any excess water, it should definitely last longer than pasta.