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Feb
3
awarded  Outspoken
Feb
2
awarded  Constituent
Feb
2
awarded  Nice Answer
Feb
1
comment What should I look for when choosing tomatoes for pasta sauces?
As Joe mentions, you may wish to ask follow-up questions on Gardening & Landscaping: folks here can tell you what to look for in a variety, but you'll need to take many additional factors into consideration when deciding what you can and should try growing.
Feb
1
revised What should I look for when choosing tomatoes for pasta sauces?
focus more on the factors that go into sauces, less on specific varieties
Jan
25
awarded  Caucus
Dec
27
awarded  Notable Question
Nov
21
comment Are there a better ways to crush biscuits/cookies than a rolling pin?
general-purpose blade works fine, @Sean. Don't overload, and pulse until you get the texture you want.
Nov
3
awarded  Civic Duty
Jul
9
awarded  Yearling
Jul
3
reviewed Approve What is size 2 pasta?
Jun
21
awarded  Nice Answer
Jun
11
comment Is smoking with 'barked' wood dangerous?
Yeah, I'm gonna need some evidence before I'll accept that you are alive.
Apr
15
awarded  Good Answer
Jan
11
comment How do I make my Thai curry with paste taste better?
In particular, feel free to post specific questions on problems you've encountered making curry and then self-answer with the solutions you found. That way, someone searching for, say, "how do I avoid drowning out the coconut flavor in my curry?" can find your tip on using thicker coconut milk.
Sep
2
comment Is there a magic ingredient that keeps ice-cream soft?
Plan ahead, @floele: if you want 50% air, start with no more than a half-filled churn. If you fill it fuller, you'll run out of room before you've worked enough air in.
Aug
19
awarded  Good Answer
Aug
8
comment How did egg-centric dishes become “breakfast only” food in American cuisine?
Where are you drawing the line between eggs as an ingredient and eggs as a focal point? Is quiche an egg-focused dish while egg-thickened casseroles are not?
Jul
9
awarded  Yearling
May
11
comment Is there a magic ingredient that keeps ice-cream soft?
That's what the ice cream churn does for you, @floele: it works air into the mixture as it freezes it. There are other ways to accomplish this, but it's really hard to beat a churn. This is also why it's critical that you have a cold, homogenized mixture before you start churning: otherwise, you're just freezing the water out.