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visits member for 2 years, 5 months
seen Jun 29 at 14:37

I cook; I eat.


Feb
3
comment How can I substitute for unsweetened chocolate in a frosting?
The dark chocolate that you have: is it in solid form, similar to how unsweetened chocolate would be?
Feb
2
comment What styles of barbeque exist in American cuisine?
There are entire books written on the styles of barbecue within a single state (and not even a huge state at that!).
Feb
1
comment How to dress sushi to better enhance all its flavours?
That was not my personal experience when I visited Japan, but I'm willing to accept the conclusion that there are considerable variations in how sushi is prepared and eaten in Japan and around the world (like pizza, hamburgers, burritos, and many other foods whose popularity has expanded well beyond the borders of their original/traditional locales).
Feb
1
comment How to dress sushi to better enhance all its flavours?
Consider rephrasing the text and title of your question, then. "Proper" implies "correct" or "right", and the remainder of your question sounds like a complaint about how other people eat sushi.
Feb
1
comment How to dress sushi to better enhance all its flavours?
If that is the case, why do many Sushi restaurants give you a little tray with wasabi and ginger? Am I supposed to hand that back to the chef and ask him to put a little dab under the topping for me? I don't think so.
Jan
31
comment Egg replacer for bread dough?
Great! Related: I re-read the recipes you linked to and they reminded me a lot of Challah, which is also typically made with eggs. I found an eggless Challah recipe at thechallahblog.com/2011/04/eggless-challah.html; looks like they basically use oil and maybe a bit more water and sugar. Might be something to try, and if successful, perhaps apply to your recipes. Good luck...food allergies suck, but fortunately we live in an era where we have tremendous resources to help.
Jan
30
comment Egg replacer for bread dough?
Ah, indeed, that seems to be the case. As such, I suspect the egg will be very difficult to successfully replace in the referenced recipes, though the glazing/browning effect (from the wash) could be somewhat closely replicated with some sugar dissolved in water.