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Community Coordinator for Stack Exchange, Inc.

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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?
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.
Apr
30
comment What's the proper way to dispose of used fats & oils?
Bacon grease makes a wonderful substitute for butter in savory corn bread as well.
Dec
24
comment Is it safe to put hot food in the fridge?
Sounds very likely that there's another defect in your fridge here and it's not properly draining condensation - this is going to be a problem regardless of how much hot food you put into it.
Jul
9
comment What could cause a sudden loss of sour flavor?
I observed something similar years ago with sour-coated candy (sweet gummy confections coated with a citric acid powder). Intensely sour at first, but noticeably less after a few days in storage and merely tangy after a few weeks. I have no good explanation for this though.
Jun
3
comment Why would a pregnant woman not be able to eat soft cheeses?
FWIW, you might find this question helpful: parenting.stackexchange.com/questions/5245/…
Aug
25
comment What are some good homemade foods that are the easiest to prepare?
BROY, I'm sympathetic - but there are a ton of variables here. If Joe or Kate's answers have helped you get going in the right direction, great - but if you're still stuck... Well, you might want to just jump into Seasoned Advice Chat and talk to folks for a bit. Realistically, you can do an awful lot to prepare some things ahead of time, but the variables - what's available in your area, what's inexpensive, what your budget and available prep time involve - are considerable.
Mar
19
comment Can soured raw milk be used to make yogurt?
You can most certainly let your milk sit on a counter until it separates, but the results will not be cheese. Milk - especially raw milk from a source that knows better than to let it sit warm - is wonderful stuff, but if you want to try your hand at culturing or fermentation, you had better know what you're doing first. Relying on luck is a very bad idea.
Feb
9
comment
Rumtscho has been a solid user here for quite some time - got my vote! BTW, @Fuzzy - I was also surprised by the photo; for some reason, I'd always pictured this.
Nov
9
comment How often is it safe to eat sushi?
This seems like more of a health / nutrition question than a "food safety" deal. As birryree notes, the answer will likely depend a lot on what exactly you're eating - asking for advice on storage, handling, or preparation of a specific type of fish would be more along the lines of what's usually asked here.
Sep
30
comment Why is my espresso salty?
Who cleans the machine, and how / when do they do it? A cleaning product containing copious amounts of sodium compounds, and a "scrub-free" process could easily result in residue that affects the flavor.
Sep
25
comment How should I store herb butter?
I've no idea what snuff butter is, but in general yes, you can ask how long a food can reasonably stored without problems (the hang-up here appears to be "cannabis"). FWIW, it'll be slightly different depending on the average temperature of your freezer (< 0F == longer) and whether or not it auto-defrosts.
Sep
25
comment How should I store herb butter?
First off, welcome to Seasoned Advice! I've edited these details into the question itself: we expect questions here to provide sufficient detail for others to recognize, or perhaps even reproduce the problem being addressed. As you can see, we're busy discussing whether or not questions on this topic can be asked here, and what form they should take. If you've anything useful to contribute there, feel free to jump in.
Sep
24
comment How should I store herb butter?
Relevant meta discussion
Sep
23
comment How should I store herb butter?
if you could include a reference to, or short description of, the technique you used to produce this butter, it would help the question considerably. If you purchased it, you may want to contact your supplier first - if they're legit, they should be able to provide you with information regarding the composition and suggested storage method.
Aug
22
comment What is the most efficient way to remove kernels from a corn cob?
The up-side of this is that it holds the end of the ear firmly and catches all the corn and juice. The down-side is that it can be a bit awkward.
Aug
18
comment Ultimate cookbook for busy people
These are some brutal criteria; if your kitchen is poorly-equipped, poorly-organized (or you're just substituting everything), and you've only got 15 minutes... Something's gonna give. Might I recommend a nice fridge-cleaning sandwich?
Aug
3
comment Why would a blended salad dressing change its color?
you're doing fine - I wouldn't have guessed.
Jul
31
comment What kind of mushroom goes well with Tandoori Chicken on a pizza?
Wait, what? Why would you waste precious pizza real estate on something that doesn't lend flavor? Dave's answer notes they'll impart an earthy note, which makes sense to me...
Jun
21
comment Why is there so much baking soda in scones?
Can you post / link to an example? I wasn't aware that Australian scone-eaters were excessively fond of soda, and the first few search results don't turn up anything unusual. And remember Sturgeon's Law: you may just be encountering the 90% of Australian bakers who don't actually know what they're doing...