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<comments>
  <row Id="1" PostId="6" Score="3" Text="Are you using fresh herbs or dry? What is the dish?" CreationDate="2010-07-09T19:11:09.683" UserId="19" />
  <row Id="4" PostId="24" Score="15" Text="I make a whirpool in the water before dropping the eggs." CreationDate="2010-07-09T19:16:48.047" UserId="21" />
  <row Id="9" PostId="29" Text="Well, I'm using both brown and white sugar (as in every receipt I found), tried with baking soda and true leavening, but they become still crisp..." CreationDate="2010-07-09T19:21:25.230" UserId="16" />
  <row Id="10" PostId="29" Text="Replacing some of the white sugar with brown sugar would be where I would start." CreationDate="2010-07-09T19:21:46.460" UserId="50" />
  <row Id="12" PostId="29" Text="What about replacing some sugar with maple syrup?" CreationDate="2010-07-09T19:22:36.443" UserId="16" />
  <row Id="13" PostId="37" Score="2" Text="The key is to find recipes that measure by weight instead of volume, buy a good scale, then don't worry about it! Or give the flour a quick whisk if you need it not to be packed." CreationDate="2010-07-09T19:23:00.403" UserId="45" />
  <row Id="15" PostId="21" Score="4" Text="Also note, you'll want to remove steaks from the heat when they're about 5 degrees below the temperature you're aiming for. The outside of the steak will continue to cook the inside of the steak while it sits on the plate." CreationDate="2010-07-09T19:24:05.847" UserId="39" />
  <row Id="16" PostId="6" Score="1" Text="Agree with Joel. Totally depends what the recipe is. You may in fact be best off leaving it out and relying on other flavors instead." CreationDate="2010-07-09T19:27:33.233" UserId="45" />
  <row Id="20" PostId="26" Text="You can speed up the bake time by using convection bake if your oven has that option." CreationDate="2010-07-09T19:30:27.047" UserId="61" />
  <row Id="21" PostId="26" Score="1" Text="I don't find it necessary to flip the bacon - I just turn the cookie sheet around, front to back, so it cooks evenly." CreationDate="2010-07-09T19:31:19.307" UserId="66" />
  <row Id="22" PostId="68" Score="4" Text="This is more a getting-to-know you type question." CreationDate="2010-07-09T19:38:06.670" UserId="57" />
  <row Id="23" PostId="82" Score="1" Text="Don't add any liquid (ie, the wine you mentioned) until the rice is translucent." CreationDate="2010-07-09T19:38:33.020" UserId="67" />
  <row Id="24" PostId="26" Text="@herb, I'll have to try that out next time. Keeping the potential of grease splatter to a minimum would be nice." CreationDate="2010-07-09T19:39:42.563" UserId="12" />
  <row Id="25" PostId="86" Text="I completely forgot about keeping bread in the freezer. I'm such a sandwich nut that I rarely have to do that anymore. Good answer." CreationDate="2010-07-09T19:40:31.703" UserId="32" />
  <row Id="26" PostId="67" Score="7" Text="Make sure you properly season them first.... ;)" CreationDate="2010-07-09T19:43:06.877" UserId="70" />
  <row Id="27" PostId="85" Text="Dunno if it's a language barrier but I don't get how seasoning can be connected to the rust issue?" CreationDate="2010-07-09T19:43:07.173" UserId="69" />
  <row Id="28" PostId="96" Text="Upvoted, but a webpage reference would have been even better :)" CreationDate="2010-07-09T19:44:15.407" UserId="69" />
  <row Id="29" PostId="67" Text="The ones doing athletics and sports are the toughest. @dav" CreationDate="2010-07-09T19:46:21.377" UserId="57" />
  <row Id="30" PostId="72" Text="Can gluten develop itself without kneading assuming that the ingredients are properly distributed?" CreationDate="2010-07-09T19:47:17.927" UserId="21" />
  <row Id="31" PostId="85" Score="1" Text="Perhaps edit the question title - How to prepare and care for a wok" CreationDate="2010-07-09T19:47:29.520" UserId="32" />
  <row Id="32" PostId="96" Text="@cyberzed touché.  edited answer." CreationDate="2010-07-09T19:47:44.043" UserId="70" />
  <row Id="33" PostId="52" Score="1" Text="I find that it's tastier to let the bacon cook in the grease, and then put it on paper towels to remove excess afterwards." CreationDate="2010-07-09T19:49:31.137" UserId="66" />
  <row Id="34" PostId="108" Score="2" Text="Very cool - I didn't know these existed!" CreationDate="2010-07-09T19:50:12.867" UserId="3" />
  <row Id="35" PostId="2" Score="3" Text="FWIW this is the best way of cooking bacon I've found. It's hassle-free and tastes great." CreationDate="2010-07-09T19:50:15.300" UserId="66" />
  <row Id="36" PostId="111" Text="Interesting. I'm mainly interested in a place to store *my* recipes - not so interested in a repository of recipes that I may or may not have ever used." CreationDate="2010-07-09T19:51:51.740" UserId="66" />
  <row Id="38" PostId="21" Text="In my state, many restaurants will not serve medium-rare so I also assume there is a *potential* danger there also." CreationDate="2010-07-09T19:55:07.533" UserId="43" />
  <row Id="39" PostId="76" Text="I know the message below was chosen automatically, but the fact that no part of it applies suggests that this question deserves to be reopened. Specifically, it is not difficult to tell what is being asked, it has already been reasonably answered in its current form, it is not at all rhetorical, and it seems like a stretch to call it ambiguous, vague, or incomplete. If people think that this question is stupid because the answer can be googled, then that's fine, but I don't see why we can't be one of the million results for that search." CreationDate="2010-07-09T19:55:48.920" UserId="31" />
  <row Id="40" PostId="85" Text="@jacob, Good point. Much clearer." CreationDate="2010-07-09T19:56:52.773" UserId="12" />
  <row Id="41" PostId="103" Score="1" Text="+1 thanks! (I'm dumbfounded that there's a California Avocado Commission...)" CreationDate="2010-07-09T19:57:02.397" UserId="70" />
  <row Id="42" PostId="113" Text="Its a raspberry and pear pie from the projectwedding.com. Specifically http://www.projectwedding.com/wedding-ideas/pear-and-raspberry-mini-pies" CreationDate="2010-07-09T19:57:22.850" UserId="27" />
  <row Id="43" PostId="76" Text="Agreed. &quot;cannot be reasonably answered in its current form&quot; is wrong. It has been answered very well so far." CreationDate="2010-07-09T19:58:17.060" UserId="82" />
  <row Id="44" PostId="67" Score="3" Text="@Dave DeLong: being the parent of a child missing limbs, I probably shouldn't find that funny. I shouldn't, but I do :)" CreationDate="2010-07-09T20:00:30.127" UserId="43" />
  <row Id="45" PostId="135" Score="1" Text="This part I knew. But, why brown? Why paper? Why not a white paper bag? or a plastic bag? or a bread box?" CreationDate="2010-07-09T20:03:57.530" UserId="60" />
  <row Id="46" PostId="132" Score="1" Text="Being a lefty, that would be right up my alley :)" CreationDate="2010-07-09T20:04:00.477" UserId="64" />
  <row Id="47" PostId="52" Score="1" Text="@Herb Caudill I don't disagree about the taste, but my wife prefers it not to soak in grease." CreationDate="2010-07-09T20:06:17.337" UserId="50" />
  <row Id="48" PostId="135" Score="1" Text="As a clarification, paper bags are better than plastic because they allow some airflow.  More info here - http://www.state.nj.us/jerseyfresh/howtoripen.htm" CreationDate="2010-07-09T20:06:30.860" UserId="65" />
  <row Id="49" PostId="143" Score="1" Text="I know this is a bit obvious, but when you fry them, do you squish them with the skillet at all as they're cooking?" CreationDate="2010-07-09T20:07:32.887" UserId="77" />
  <row Id="50" PostId="135" Text="To the best of my knowledge it's really just tradition. I've used cloth bags before as well. The keys are to keep the ethylene near the fruit, but not to seal it up too tightly (such as in a plastic bag) so that it can still breath and doesn't sweat." CreationDate="2010-07-09T20:07:54.850" UserId="75" />
  <row Id="51" PostId="152" Text="I believe these are definitely the most useful to have on hand." CreationDate="2010-07-09T20:09:59.573" UserId="32" />
  <row Id="52" PostId="154" Text="I had this question myself long ago. Asking &amp; answering here for the record." CreationDate="2010-07-09T20:10:12.320" UserId="60" />
  <row Id="53" PostId="146" Text="I can't seem to grow Cilantro without killing it" CreationDate="2010-07-09T20:11:32.720" UserId="83" />
  <row Id="54" PostId="110" Text="I've heard using peanut oil instead of vegetable oil can be good because of its higher smoke point. Have you always used vegetable?" CreationDate="2010-07-09T20:11:48.493" UserId="12" />
  <row Id="55" PostId="167" Text="+1 Nice explination :)" CreationDate="2010-07-09T20:17:05.860" UserId="92" />
  <row Id="56" PostId="169" Score="1" Text="+1 for the freezing trick. that's a great idea!" CreationDate="2010-07-09T20:17:21.240" UserId="70" />
  <row Id="57" PostId="21" Score="2" Text="Several resources, including the Culinary Institute of America's &quot;The Professional Chef&quot; recommend that all meat reach an internal temperature of 160°F to be considered safe. This is why most restaurants now print the disclaimer about undercooked meats on their menus. (http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0764557343/ref=dp_ob_title_bk)" CreationDate="2010-07-09T20:18:41.910" UserId="91" />
  <row Id="58" PostId="108" Score="1" Text="Excellent suggestion." CreationDate="2010-07-09T20:20:37.147" UserId="91" />
  <row Id="59" PostId="137" Score="1" Text="Well, actually you don't have to take all that attention. When you will have done a good risotto a couple of times, you will start to feel when it is time to add stock and when you have to stir. I do it at least once a week (is a common dish in Italy) and I do a lot of other thing while it cooks!" CreationDate="2010-07-09T20:22:33.880" UserId="16" />
  <row Id="60" PostId="174" Text="+1 we did pretty much the same thing with our first kid (except just froze stuff; no vacuum sealing), and it was great!" CreationDate="2010-07-09T20:23:28.107" UserId="70" />
  <row Id="61" PostId="175" Text="Is that sweetened condensed milk or evaporated milk?  If one is talking about condensed they usually mean the sweetened stuff, but occasionally they mean evaporated instead." CreationDate="2010-07-09T20:24:01.210" UserId="26" />
  <row Id="62" PostId="13" Text="awesome. I thought they were the same." CreationDate="2010-07-09T20:25:10.723" UserId="99" />
  <row Id="63" PostId="138" Text="Is this from frozen, or assuming it's already been thawed in the refrigerator (or never frozen)?" CreationDate="2010-07-09T20:25:54.713" UserId="41" />
  <row Id="64" PostId="149" Text="Stew. Lots and lots of stew..." CreationDate="2010-07-09T20:27:55.380" UserId="86" />
  <row Id="65" PostId="68" Text="This is a great question - it is one of the biggest practical problems I have in cooking, since I don't have a good system." CreationDate="2010-07-09T20:28:35.817" UserId="31" />
  <row Id="66" PostId="138" Score="1" Text="Fresh. The reason to let it come up to temperature is so that it takes less time to cook (in the center). Otherwise it will be well done on the outside and rare in the middle." CreationDate="2010-07-09T20:28:50.993" />
  <row Id="67" PostId="68" Score="4" Text="autobiographically, so if I want chives, I need to know that my mom introduced them to me after salt &amp; pepper, but before cumin (which is after oregano). Tumeric is much further down the list for me." CreationDate="2010-07-09T20:29:18.530" UserId="79" />
  <row Id="68" PostId="174" Score="1" Text="We started without vacuum sealing, but some things would get freezer burnt.  We actually bought the vacuum sealer to deal with things like lettuce initially (as we didn't buy the special &quot;freezer vacuum sealer for $150&quot; we didn't think it would work, but it does indeed work just fine)." CreationDate="2010-07-09T20:29:30.947" UserId="26" />
  <row Id="69" PostId="110" Text="I think it depends on what I am cooking. Either should work just as well for seasoning the wok, though." CreationDate="2010-07-09T20:31:04.937" UserId="32" />
  <row Id="70" PostId="190" Text="Do you want it congee style? Do you like yours fluffy?" CreationDate="2010-07-09T20:31:39.960" UserId="57" />
  <row Id="71" PostId="191" Score="2" Text="A1 sauce on everything." CreationDate="2010-07-09T20:32:31.673" UserId="57" />
  <row Id="72" PostId="190" Text="Definitely not congee; let's go with fluffy." CreationDate="2010-07-09T20:33:55.133" UserId="17" />
  <row Id="73" PostId="188" Text="+1: Pretty much what I have in my kitchen, Chefs knife (about 9 inch) and paring knife (3 inch). I do wish I'd bought a longer chefs knife though, my rapid carrot chopping isn't perfect &amp; would come off better with a longer blade :)" CreationDate="2010-07-09T20:34:07.503" UserId="92" />
  <row Id="74" PostId="183" Score="2" Text="Not real question: You're asking for a discussion." CreationDate="2010-07-09T20:34:12.043" UserId="57" />
  <row Id="75" PostId="191" Score="3" Text="Bland &quot;red&quot; sauce and nothing else. Add salt and pepper if it's a special occasion." CreationDate="2010-07-09T20:34:14.837" />
  <row Id="76" PostId="91" Score="1" Text="Given that he's apparently not hitting &quot;soft-serve&quot; consistency, I'm leaning toward this. BarrettJ: check your freezer temperature - it needs to be consistently cold (well below freezing) for the duration of the freezing process, or you won't get the tiny ice crystals and air mixture needed for that creamy texture." CreationDate="2010-07-09T20:35:05.567" UserId="86" />
  <row Id="77" PostId="191" Score="1" Text="At least, it's better then Sweden where they use Ketchup." CreationDate="2010-07-09T20:36:19.027" UserId="21" />
  <row Id="78" PostId="183" Text="I think this could be reworded to make it not a discussion" CreationDate="2010-07-09T20:36:45.967" />
  <row Id="79" PostId="32" Score="3" Text="This to me, is one of the best questions about learning to cook." CreationDate="2010-07-09T20:37:17.230" UserId="91" />
  <row Id="80" PostId="83" Text="Yeah, that was one of the first things I listed... maybe I'm doing it wrong, but that gets pretty messy too and tends to waste a lot of bags as they get ruined." CreationDate="2010-07-09T20:37:20.227" UserId="41" />
  <row Id="81" PostId="119" Text="If you're careful skimming the cream, it should be more or less &quot;milk-free&quot; to start with..." CreationDate="2010-07-09T20:39:11.437" UserId="86" />
  <row Id="82" PostId="175" Text="I'm not sure to be honest, the recipes I've been looking at only says condensed, like in a toffee topping on a pie." CreationDate="2010-07-09T20:39:16.617" UserId="69" />
  <row Id="83" PostId="181" Text="Evaporated milk is...? (unknowing dane here :))" CreationDate="2010-07-09T20:40:01.967" UserId="69" />
  <row Id="84" PostId="181" Score="2" Text="Evaporated milk is milk that has had some of it's water content removed (by evaporation or cooking it off, slowly)." CreationDate="2010-07-09T20:43:19.900" UserId="26" />
  <row Id="85" PostId="137" Score="1" Text="@Lorenzo, you're right -- I shouldn't have made it sound like you'd have to focus on nothing but this dish for 45 min.  It's actually more forgiving, particularly if you stir a lot at the beginning the middle's much more forgiving.  It's just not like other rice dishes where you can just forget about it while everything else is cooking.  I also didn't mention the ladle size (I'm probably adding almost 1c. of stock per ladle, cooking about 3-4c. of rice at a time.)" CreationDate="2010-07-09T20:43:29.087" UserId="67" />
  <row Id="86" PostId="175" Score="2" Text="If you're making something sweet it's almost always sweetened condensed." CreationDate="2010-07-09T20:43:41.507" UserId="26" />
  <row Id="89" PostId="183" Text="I suppose it could be a Community Wiki, but I believe the most complete answer with valid information could be selected as correct." CreationDate="2010-07-09T20:47:13.430" UserId="91" />
  <row Id="90" PostId="205" Text="A good tip, but you don't address all the points of the question." CreationDate="2010-07-09T20:48:00.513" UserId="91" />
  <row Id="91" PostId="204" Text="This is something I haven't tried yet.  Do you use a cutting board for this or do it straight on the counter?" CreationDate="2010-07-09T20:48:25.707" UserId="41" />
  <row Id="96" PostId="211" Text="Thank you, this is just what I was looking for, a truly *American way*!" CreationDate="2010-07-09T20:52:45.697" UserId="16" />
  <row Id="97" PostId="201" Text="this is the method I use, also remember the larger the surface of the mallet the easier it is going to be and you will not have to hit the meat as many times to get it thin." CreationDate="2010-07-09T20:52:50.063" UserId="83" />
  <row Id="98" PostId="183" Text="Reworded to seek best answer rather than a discussion." CreationDate="2010-07-09T20:53:28.783" UserId="91" />
  <row Id="99" PostId="211" Text="By the way... what is the &quot;alfredo&quot; pasta?" CreationDate="2010-07-09T20:54:07.750" UserId="16" />
  <row Id="100" PostId="83" Text="I don't usually have a problem with the bag getting ruined, but maybe it is the type of tenderizer that I'm using. Added a link to my answer." CreationDate="2010-07-09T20:54:42.510" UserId="61" />
  <row Id="101" PostId="197" Score="1" Text="I think this is a valid question; maybe not one I would upvote, but I don't think a downvote is required either. @Kyra: I would perhaps remove your wording &quot;Do you think that&quot; in favor of &quot;Are&quot; just so it is less subjective." CreationDate="2010-07-09T20:54:49.997" UserId="91" />
  <row Id="102" PostId="83" Text="A heavy cast-iron skillet can also work nicely..." CreationDate="2010-07-09T20:55:42.240" UserId="86" />
  <row Id="104" PostId="84" Text="After being on meta for a while, I can't take any waffle question seriously ;-)" CreationDate="2010-07-09T20:58:19.020" UserId="79" />
  <row Id="105" PostId="211" Text="@Lorenzo: It's a cream sauce, generally made with heavy cream, butter and parmesan cheese, and a little seasoning (salt &amp; pepper).  Generally served with fettuccine.  Actually, you can usually find Alfredo sauce in packages or jars in supermarkets, so I guess that's starting to become more American too, but it's definitely an imported recipe." CreationDate="2010-07-09T21:00:21.060" UserId="41" />
  <row Id="106" PostId="204" Text="Tend to do it directly on the counter, not sure it would matter much though." CreationDate="2010-07-09T21:00:31.217" UserId="100" />
  <row Id="109" PostId="211" Score="1" Text="Thanks, I also googled it and it is definitely not a typical Italian way of seasoning pasta (although restaurants advertise as an Italian speciality - http://diario-californiano.blogspot.com/2008/06/pasta-alfredo.html). I think that &quot;Alfredo&quot; could be the real *truly American* way to eat spaghetti!" CreationDate="2010-07-09T21:09:19.633" UserId="16" />
  <row Id="110" PostId="227" Score="1" Text="If it is the price of the stone you just have to look around. I got mine for $10.00 at Benix &amp; Co." CreationDate="2010-07-09T21:11:17.070" UserId="27" />
  <row Id="111" PostId="218" Text="Tin foil may also work but I recommend using parchment or baking paper instead!" CreationDate="2010-07-09T21:12:07.757" UserId="37" />
  <row Id="112" PostId="221" Text="cayenne pepper?" CreationDate="2010-07-09T21:12:32.967" UserId="62" />
  <row Id="113" PostId="233" Score="1" Text="You share *1/2 c* of rice between two people?  That's like a light snack!" CreationDate="2010-07-09T21:14:07.557" UserId="41" />
  <row Id="114" PostId="227" Score="6" Text="I think the temperature of the oven is far more important! Pizza needs to be baked with a very high temperature!" CreationDate="2010-07-09T21:14:23.483" UserId="62" />
  <row Id="115" PostId="227" Text="FWIW, I picked a pizza stone up at Walmart for something like $6 a while back. You *can* find them cheap (as they should be...)" CreationDate="2010-07-09T21:14:31.050" UserId="86" />
  <row Id="116" PostId="227" Text="@txwikinger: which, if you don't already cook in a brick oven, can be hard to maintain while opening the door to put pizza in it..." CreationDate="2010-07-09T21:15:05.963" UserId="86" />
  <row Id="117" PostId="223" Score="1" Text="I suggest community wiki for this. (Edit the post and check community wiki box.)" CreationDate="2010-07-09T21:15:37.430" UserId="31" />
  <row Id="119" PostId="29" Score="1" Text="Or try honey... But if you go with honey/syrup, you'll still want *some* granulated sugar or you won't be able to properly cream the butter." CreationDate="2010-07-09T21:19:19.400" UserId="86" />
  <row Id="120" PostId="1" Text="I'll bake cookies this Sunday, then I will accept the answer with the best suggestion :-)" CreationDate="2010-07-09T21:19:59.323" UserId="16" />
  <row Id="121" PostId="223" Text="Are you asking about replacing meats in specific dishes, or in general/nutritionally?" CreationDate="2010-07-09T21:21:55.703" UserId="108" />
  <row Id="122" PostId="221" Text="@txwinger: no, I don't mean pepper like &quot;Jalapeño&quot; or &quot;Cayenne&quot;, but the spice like the black pepper. I don't know how explain better, in English the same word means the two things :-(" CreationDate="2010-07-09T21:23:50.557" UserId="16" />
  <row Id="123" PostId="211" Text="@Lorenzo: There's a problem with that analysis - Alfredo sauce is rarely used on spaghetti.  To really get the sauce to &quot;stick&quot; you need to use a broader pasta (i.e. fettuccine, although linguine works OK in my experience).  I don't know if Fettuccine Alfredo is incredibly common in all parts of Italy, but the recipe originated in Rome, so it's Italian. ;)" CreationDate="2010-07-09T21:23:52.320" UserId="41" />
  <row Id="124" PostId="211" Text="I never heard of &quot;Fettuccine Alfredo&quot; in Italy, not even in Rome (in Rome is typical &quot;carbonara&quot; and &quot;amatriciana&quot;). The blog entry I pointed (sorry it is in Italian) explains that this Alfredo pasta is common in the States although totally unknown in Italy. I reword the title to include not only spaghetti." CreationDate="2010-07-09T21:27:31.013" UserId="16" />
  <row Id="125" PostId="240" Score="2" Text="As my friend and mentor, Mssr. Jacques Blanc Puissant LaFrômage once said to me: Fat is flavour, fat is love.  Skipping 90% of the recommended fat simply means that you skipped 90% of the *bliss*." CreationDate="2010-07-09T21:30:30.513" UserId="41" />
  <row Id="126" PostId="58" Score="1" Text="+1 - A small amount of sugar can do wonders to a tomato sauce." CreationDate="2010-07-09T21:30:50.513" UserId="116" />
  <row Id="127" PostId="211" Text="@Lorenzo: That is interesting.  I obviously don't live in Italy and don't speak Italian, but did eat fettuccine Alfredo once when I was there, and do know for a fact that it originated there.  I guess it was just never very popular there - wouldn't be the first case of domestic failure / international success." CreationDate="2010-07-09T21:33:05.647" UserId="41" />
  <row Id="129" PostId="224" Score="1" Text="+1 for condescending (but completely correct) answer!" CreationDate="2010-07-09T21:41:03.680" UserId="45" />
  <row Id="130" PostId="238" Text="Well said. It's also worth picking up some mace, which is basically the shell of a nutmeg, if you're into playing with these flavors in detail. Oh, and there are a couple of varieties of cinnamon, and they taste somewhat different, and you get what you pay for!" CreationDate="2010-07-09T21:42:34.693" UserId="45" />
  <row Id="131" PostId="211" Text="Googling it I found some interesting links (like http://www.alfredo-roma.it). Although probably they have been actually invented in Rome, they are really unknown by Italians and I've never seen them in any restaurant (not even in Rome). Perhaps some tourist-devoted restaurant has them, but you can hardly call them a typical Italian dish. I will however try them as soon as possible as now I'm really intrigued!" CreationDate="2010-07-09T21:46:59.873" UserId="16" />
  <row Id="132" PostId="171" Score="1" Text="I disagree about oregano... fresh oregano is much more flavorful than dried one." CreationDate="2010-07-09T21:47:43.583" UserId="89" />
  <row Id="134" PostId="221" Score="1" Text="The white and the black pepper are the same, the black is older thou. The black one has stronger taste than the white. And I don't know another variety beside those you listed." CreationDate="2010-07-09T21:49:39.903" UserId="35" />
  <row Id="135" PostId="146" Score="6" Text="@Zaphoid: Isn't that the idea? :-)" CreationDate="2010-07-09T21:49:49.823" UserId="89" />
  <row Id="137" PostId="254" Text="&quot;Crudo&quot;? You mean raw fish like sashimi?" CreationDate="2010-07-09T21:53:17.997" UserId="16" />
  <row Id="141" PostId="258" Score="18" Text="Serving extra beer with a meal can cover a multitude of errors. :)" CreationDate="2010-07-09T21:57:29.210" UserId="61" />
  <row Id="142" PostId="54" Score="2" Text="Just a note about rice. Good varieties to use include arborio (probably the most common), carnaroli, and Vialone Nano (less common, but very delicious)" CreationDate="2010-07-09T21:58:13.110" UserId="124" />
  <row Id="143" PostId="258" Text="That would work for tomato sauce or spaghetti, but it's hard to grow a chunk of meat :-), especially while cooking it." CreationDate="2010-07-09T21:59:17.090" UserId="89" />
  <row Id="144" PostId="258" Text="@Vinko: well, you could always switch up and make hamburger..." CreationDate="2010-07-09T21:59:56.980" UserId="86" />
  <row Id="145" PostId="193" Score="1" Text="Shallow frying is slightly different from pan frying in that the food is partially submerged in oil. (The amount of oil used is somewhere between pan frying and deep frying)." CreationDate="2010-07-09T22:00:01.520" UserId="124" />
  <row Id="148" PostId="62" Text="Good question. I'm with my thumb cut, probably not lack of skills but excess of alcohol..." CreationDate="2010-07-09T22:03:29.567" UserId="35" />
  <row Id="149" PostId="58" Score="1" Text="Yes, and my Grandma says that in every dish you should have at least a bit of sugar and a bit of salt!" CreationDate="2010-07-09T22:03:30.800" UserId="16" />
  <row Id="151" PostId="266" Score="1" Text="Sugar in the raw is just sugar. Splenda is an artificial sweetener. I think you need to rephrase your question..." CreationDate="2010-07-09T22:03:40.177" UserId="45" />
  <row Id="152" PostId="254" Text="Sort of - crudo is uncooked but often seasoned with oil and spices and usually &quot;cooked&quot; with the addition of vinegar and/or citrus juice (lemon/lime)." CreationDate="2010-07-09T22:04:08.897" UserId="123" />
  <row Id="154" PostId="74" Score="2" Text="I've never found bread to get mouldier in the fridge. Definitely becomes stale more quickly." CreationDate="2010-07-09T22:04:26.400" UserId="124" />
  <row Id="155" PostId="41" Score="1" Text="Absolutely not. It is no longer tomato sauce if you add cream!" CreationDate="2010-07-09T22:04:40.550" UserId="16" />
  <row Id="156" PostId="269" Text="But this takes a while, I'm thinking along the lines of *gasp* cookie-based dough or some other hideous thing like it :-)" CreationDate="2010-07-09T22:06:15.993" UserId="89" />
  <row Id="158" PostId="266" Score="1" Text="where is honey?" CreationDate="2010-07-09T22:08:29.143" UserId="35" />
  <row Id="159" PostId="269" Text="Hmm... Like a graham-cracker crust? I actually take longer putting those together than I do just rolling and baking the dough, but if you're so inclined then the steps are easy enough." CreationDate="2010-07-09T22:09:21.840" UserId="86" />
  <row Id="160" PostId="272" Text="This is obvious. But this is not a good answer to the question &quot;how to properly cook a steak&quot;. Which are the basics for cooking a steak? Should/could I use a pan? How to use oil or other fat? Should I left the meat outside the fridge before cooking? And so on..." CreationDate="2010-07-09T22:11:23.007" UserId="16" />
  <row Id="162" PostId="277" Score="1" Text="Hmm, yes, I do remember making some Kool-Aid as a kid and being very surprised it needed more than just Kool-Aid and water." CreationDate="2010-07-09T22:12:04.817" UserId="123" />
  <row Id="163" PostId="266" Text="OK, I can add honey." CreationDate="2010-07-09T22:13:05.487" UserId="123" />
  <row Id="164" PostId="275" Text="Thanks for the answer. However I don't have a grill, can I cook it on a pan? Why medium-well is not properly cooked?" CreationDate="2010-07-09T22:14:12.897" UserId="16" />
  <row Id="165" PostId="266" Text="@Harlan - yes, and so is brown sugar and confectioner's sugar, but they are still somewhat different and I assume not interchangeable without consequence." CreationDate="2010-07-09T22:14:21.540" UserId="123" />
  <row Id="166" PostId="267" Score="18" Text="&quot;raw inside&quot; ain't *necessarily* bad..." CreationDate="2010-07-09T22:15:13.550" UserId="86" />
  <row Id="167" PostId="275" Text="@Lorenzo: do you have a broiler?" CreationDate="2010-07-09T22:15:41.053" UserId="86" />
  <row Id="168" PostId="275" Text="Well, that last part was sort of just a joke, it's obviously to your tastes. I would imagine a pan would be similar in technique to a grill, but I have never done it before myself." CreationDate="2010-07-09T22:16:34.283" UserId="123" />
  <row Id="169" PostId="257" Text="Mushrooms don't have proteins and calories... From a nutritional point of view they aren't a replacement." CreationDate="2010-07-09T22:17:52.237" UserId="16" />
  <row Id="170" PostId="69" Text="possible duplicate of [What foods are you better off buying organic?](http://cooking.stackexchange.com/questions/7/what-foods-are-you-better-off-buying-organic)" CreationDate="2010-07-09T22:20:07.430" UserId="35" />
  <row Id="171" PostId="275" Text="At least as a stereotype, people (in the USA) that are *serious* about steak typically like it somewhere around medium-rare." CreationDate="2010-07-09T22:21:05.700" UserId="106" />
  <row Id="174" PostId="58" Text="I sometimes add some sweet wine instead, with good results" CreationDate="2010-07-09T22:24:44.103" UserId="89" />
  <row Id="175" PostId="197" Text="+1 Good to see this question turned around into a useful resource." CreationDate="2010-07-09T22:25:08.300" UserId="91" />
  <row Id="176" PostId="267" Text="@Knives: not raw like a rare cooked steak. I mean really raw, totally uncooked, still cold, and so tough that you can't even cut it with the miracle blade." CreationDate="2010-07-09T22:25:28.690" UserId="16" />
  <row Id="177" PostId="270" Score="1" Text="Do you mean tough? Is it dry as well?" CreationDate="2010-07-09T22:26:01.687" UserId="86" />
  <row Id="178" PostId="221" Score="3" Text="It's actually the other way around, the black peppercorn is the young unripe drupe and the white peppercorn is the fully ripened fruit. Incidentally, pink peppercorns are actually not peppercorns at all, they come from a completely different plant, the schinus terebinthifolius as opposed to the red peppercorn, which comes from the piper nigrum, as do white,black and green." CreationDate="2010-07-09T22:26:08.767" UserId="115" />
  <row Id="179" PostId="267" Score="1" Text="ah, sounds like you're starting out with cold meat then. That'll give you problems every time (well, for thicker cuts at least)" CreationDate="2010-07-09T22:26:54.227" UserId="86" />
  <row Id="181" PostId="275" Text="@Knives: yes I have a teflon Broiler Griddle, but I read that it is not good for meat as you can't have the Maillard reaction. Should I buy a cast iron broiler?" CreationDate="2010-07-09T22:29:50.527" UserId="16" />
  <row Id="182" PostId="266" Text="Also molasses can be used!" CreationDate="2010-07-09T22:30:00.293" UserId="62" />
  <row Id="183" PostId="257" Score="7" Text="Ah, but from a *deliciousness* point of view..." CreationDate="2010-07-09T22:30:05.037" UserId="86" />
  <row Id="184" PostId="267" Text="@Knives: this is my suspect, too. I leave the meal out of the fridge for about 10-15 minutes, maybe it is not enough." CreationDate="2010-07-09T22:31:31.697" UserId="16" />
  <row Id="185" PostId="286" Text="Great step-by-step approach with some additional helpful tips." CreationDate="2010-07-09T22:31:51.353" UserId="91" />
  <row Id="189" PostId="275" Score="4" Text="@Lorenzo: you should consider it, though a good cast-iron skillet should do about as well as long as you can keep the temperature high. FWIW, it's not the lack of maillard that would worry me about cooking steak on teflon, it's the breakdown of the coating at the sort of temperatures you'd be wanting to cook at. When you throw the (room-temperature) meat on there, you want that sucker to be HOT!" CreationDate="2010-07-09T22:38:15.760" UserId="86" />
  <row Id="190" PostId="219" Text="So far I am making good use of one, and not finding it particularly difficult to clean." CreationDate="2010-07-09T22:41:52.123" UserId="91" />
  <row Id="191" PostId="291" Text="Some otherwise useless kitchen gadgets might have other valid uses.  I never use a garlic press (just another thing to clean, when I can crush it with the side of my knife), but they can make play-doh hair (or really small noodles?)" CreationDate="2010-07-09T22:45:00.870" UserId="67" />
  <row Id="192" PostId="291" Text="True, a tool that you never use whether because of lack of need or a useful technique (side of knife press) instead, doesn't necessarily make that tool &quot;useless&quot; except just to you. I think I am looking more for items that don't actually perform the function well, and thus are a waste of time and money." CreationDate="2010-07-09T22:48:37.980" UserId="91" />
  <row Id="193" PostId="288" Score="2" Text="Honey is sweeter than sugar, so you need to use about 75 to 80% of the sugar amount.  You also need to count it towards the moisture added, as honey is about 20% water." CreationDate="2010-07-09T22:48:52.347" UserId="67" />
  <row Id="194" PostId="297" Text="+1 Excellent reasoning for the uses of both, perhaps I will add them both to the pantry." CreationDate="2010-07-09T22:49:32.173" UserId="91" />
  <row Id="195" PostId="266" Text="Might be worth adding Stevia, too, although I've never cooked with it (just for sweeting drinks)" CreationDate="2010-07-09T22:51:41.953" UserId="67" />
  <row Id="196" PostId="296" Text="So, if I freeze the meat I shouldn't use, isn't it?" CreationDate="2010-07-09T22:53:32.637" UserId="35" />
  <row Id="197" PostId="162" Text="this will make the meat dry" CreationDate="2010-07-09T22:58:12.320" UserId="35" />
  <row Id="198" PostId="296" Text="You could keep the meat in the fridge for few hours, however I will not eat raw meat bought more than 24 hours before. You should use only exceptionally fresh meat, and never chicken or pork meat! In Italy it is much easier, as butchers will give you specific meat if you say it is for carpaccio." CreationDate="2010-07-09T23:00:28.883" UserId="16" />
  <row Id="199" PostId="288" Text="@Joe - Yes. this is true." CreationDate="2010-07-09T23:02:22.233" UserId="62" />
  <row Id="201" PostId="162" Text="prior cooking you should add for barbecue or baking in an oven, but that is just immediately cooking, not 30 minutes before." CreationDate="2010-07-09T23:03:07.647" UserId="35" />
  <row Id="203" PostId="193" Text="@Michael: Sounds completely reasonable, but do you have a reference?  I only ask because I've not heard it used in that context before." CreationDate="2010-07-09T23:05:12.447" UserId="41" />
  <row Id="204" PostId="306" Text="See also: http://cooking.stackexchange.com/questions/143/why-do-my-burgers-end-up-round/ for general homemade-burger preparation." CreationDate="2010-07-09T23:08:15.017" UserId="47" />
  <row Id="205" PostId="82" Score="2" Text="You should put the chopped onions in the oil before adding the rice. This is called &quot;soffritto&quot; (http://en.wikipedia.org/wiki/Soffritto#Soffrito)." CreationDate="2010-07-09T23:09:40.677" UserId="16" />
  <row Id="206" PostId="72" Score="1" Text="It's not quite correct to say that gluten &quot;develops itself.&quot; But... yeast WILL ferment even without kneading, and will create the tiny bubbles stretching the glutens in the wheat into a spongy structure that makes soft bread.&#xA;&#xA;*In fact*, even in the absence of yeast, the wheat itself will provide a little bit of fermentation, so a yeastless bread can still rise, albeit not as nicely as yeasty bread. (c.f. Matzo)" CreationDate="2010-07-09T23:24:11.387" UserId="19" />
  <row Id="208" PostId="223" Text="Tag discussion: http://meta.cooking.stackexchange.com/questions/21/vegan-vegetarian-meat-tags" CreationDate="2010-07-09T23:31:03.607" UserId="31" />
  <row Id="209" PostId="315" Text="I care for them like a lover" CreationDate="2010-07-09T23:32:10.937" UserId="31" />
  <row Id="211" PostId="317" Score="2" Text="I agree...glass or ceramic chopping surfaces are the death knell for you knifes. I also find the sound of the metal grinding against these surfaces sets my teeth on edge, but that's a psychological issue more than anything :)" CreationDate="2010-07-09T23:40:42.157" UserId="33" />
  <row Id="212" PostId="233" Score="3" Text="@Aaronaught: Look at Dinah's picture!" CreationDate="2010-07-09T23:52:17.110" UserId="89" />
  <row Id="215" PostId="183" Score="6" Text="I think the beta community are overly eager to close things. :P" CreationDate="2010-07-09T23:56:20.723" UserId="91" />
  <row Id="218" PostId="325" Text="Why is water bad for knives?" CreationDate="2010-07-10T00:16:58.417" UserId="47" />
  <row Id="219" PostId="183" Score="15" Text="Yep I think there's a bit of over eager closing here. Cooking unlike programming **is** subjective. We are not all the same chef." CreationDate="2010-07-10T00:23:57.593" UserId="33" />
  <row Id="220" PostId="331" Text="I second the breadcrumbs +1" CreationDate="2010-07-10T00:25:07.433" UserId="130" />
  <row Id="221" PostId="336" Text="Onion soup or French onion soup?" CreationDate="2010-07-10T00:25:35.577" UserId="61" />
  <row Id="222" PostId="313" Text="Other than taste, are there any other benefits?" CreationDate="2010-07-10T00:26:48.867" UserId="47" />
  <row Id="223" PostId="336" Text="@Bryant: What's the difference? Is there an USA-an onion soup?" CreationDate="2010-07-10T00:28:46.943" UserId="89" />
  <row Id="224" PostId="336" Text="I've only ever made French onion soup, but I would guess just plain onion soup could mean something else." CreationDate="2010-07-10T00:30:17.830" UserId="61" />
  <row Id="225" PostId="346" Score="3" Text="We're looking to have this place be the definitive and not just a dump of links. Quote the site, link to it." CreationDate="2010-07-10T00:32:50.743" UserId="57" />
  <row Id="226" PostId="348" Score="1" Text="NARQ: To do what exactly?" CreationDate="2010-07-10T00:33:34.967" UserId="57" />
  <row Id="227" PostId="329" Text="Also, keep a lid for your pan close by." CreationDate="2010-07-10T00:34:49.817" UserId="21" />
  <row Id="228" PostId="325" Text="Corrosion and sometimes not all the parts the knife is assembled with appreciate being dunked in water all night. Even a good stainless knife can tarnish. Would you leave your car tools out in the rain all night?" CreationDate="2010-07-10T00:34:51.720" UserId="33" />
  <row Id="229" PostId="329" Score="1" Text="Safety first...if the conflagration gets out of hand you shouldn't attempt to put a lid on the pan. You should smother with a large wet cloth or fire blanket otherwise your hands and wrists will get seriously burned if it flashes uncontrollably whilst attempting to place the lid. Trust me I've been there." CreationDate="2010-07-10T00:39:55.360" UserId="33" />
  <row Id="230" PostId="321" Score="3" Text="This is typically referred to as honing the knife on a steel. It is different than using a sharpening stone." CreationDate="2010-07-10T00:41:50.630" UserId="21" />
  <row Id="231" PostId="304" Text="For fresh coconuts, the machete is king (at least in Brasil)." CreationDate="2010-07-10T00:45:42.493" UserId="21" />
  <row Id="232" PostId="321" Score="2" Text="Yes, it's honing, because you're basically just realigning the microteeth (&quot;honing them in&quot;), instead of removing metal (sharpening). Thanks for pointing that out." CreationDate="2010-07-10T00:49:11.677" UserId="99" />
  <row Id="233" PostId="346" Score="1" Text="Sorry, i don't understand?" CreationDate="2010-07-10T00:53:19.327" UserId="115" />
  <row Id="234" PostId="108" Score="1" Text="It's amazing what an earthenware dish and some water will do to keep things fresh." CreationDate="2010-07-10T00:56:43.580" UserId="33" />
  <row Id="236" PostId="350" Score="2" Text="And very important: dark chocolate." CreationDate="2010-07-10T01:21:46.703" UserId="62" />
  <row Id="237" PostId="318" Score="3" Text="+1 another reason is that meat is a very poor conductor of heat, so while the outside could be cooked, the inside may still be rather cold.  After taking it off the burner, the outside is cool, and so is the center, so the hottest part is the layer between the outside and the center.  Since heat always travels from hot-&gt;cold, this means that 10 minutes after you take the steak off the burner, the center is still cooking!" CreationDate="2010-07-10T01:39:38.953" UserId="147" />
  <row Id="238" PostId="367" Text="possible duplicate of [Is there any difference between chopped and crushed garlic in cooking?](http://cooking.stackexchange.com/questions/274/is-there-any-difference-between-chopped-and-crushed-garlic-in-cooking)" CreationDate="2010-07-10T01:43:58.943" UserId="62" />
  <row Id="240" PostId="374" Score="1" Text="chicken stock is usually salty, so probably just water." CreationDate="2010-07-10T01:55:30.273" UserId="61" />
  <row Id="241" PostId="241" Text="This is how I do it too - it's great for making strips of mango for cooking or for sharing.&#xA;&#xA;More clarification on the 3 slices if it helps: Slice #1 - &quot;in front&quot; of the flat seed; Slice #2 - containing the flat seed and a narrow ring of flesh around it; Slice #3 - &quot;behind&quot; the flat seed." CreationDate="2010-07-10T02:03:03.343" UserId="142" />
  <row Id="242" PostId="72" Score="2" Text="It's not really *absence of yeast* either. Flour is likely infected by many strains of yeast." CreationDate="2010-07-10T02:04:57.630" UserId="143" />
  <row Id="246" PostId="376" Score="4" Text="Safe from what?" CreationDate="2010-07-10T02:20:44.690" UserId="149" />
  <row Id="247" PostId="362" Text="Did you roast the eggplant?" CreationDate="2010-07-10T02:22:38.430" UserId="149" />
  <row Id="249" PostId="375" Text="Interesting! What is the cider vinegar supposed to do?" CreationDate="2010-07-10T02:35:58.617" UserId="109" />
  <row Id="250" PostId="338" Text="It's worth noting that Quorn contains eggs, so it may not be suitable for all brands of vegetarian." CreationDate="2010-07-10T02:53:03.287" UserId="152" />
  <row Id="251" PostId="256" Text="Garbanzo beans are also great in curry." CreationDate="2010-07-10T02:53:26.873" UserId="152" />
  <row Id="252" PostId="226" Score="2" Text="I would vote this up because it's a good list, but you have no description at all. You could at least link to Wikipedia for each." CreationDate="2010-07-10T02:54:50.037" UserId="152" />
  <row Id="254" PostId="139" Score="1" Text="Easy, dry them out ;)" CreationDate="2010-07-10T03:02:56.507" UserId="152" />
  <row Id="257" PostId="388" Text="@Aaronaught, oops, missed the closing &quot;" CreationDate="2010-07-10T03:20:55.213" UserId="152" />
  <row Id="258" PostId="394" Score="2" Text="I thought there should not be questions for recipes" CreationDate="2010-07-10T04:09:20.617" UserId="62" />
  <row Id="259" PostId="380" Text="Thanks for the advice! I will try baking it more next time." CreationDate="2010-07-10T04:11:18.260" UserId="143" />
  <row Id="260" PostId="375" Text="cider vinegar is acidic, salt is a base. Maybe the chemical reaction is supposed to bind some of the salt and therefore neutralize its taste?" CreationDate="2010-07-10T04:13:40.037" UserId="62" />
  <row Id="261" PostId="372" Score="3" Text="The old rule with salt is: Always err on the low side.. you can put in more later, but you cannot take it out :)" CreationDate="2010-07-10T04:14:44.107" UserId="62" />
  <row Id="262" PostId="375" Text="I'm not sure.  I can find lots of references to using it this way but no explanation as to why." CreationDate="2010-07-10T04:17:59.877" UserId="65" />
  <row Id="263" PostId="398" Score="1" Text="So why do you still have it? Donate it to Goodwill!" CreationDate="2010-07-10T04:26:43.363" UserId="159" />
  <row Id="264" PostId="374" Score="4" Text="*Canned* chicken stock is usually salty." CreationDate="2010-07-10T04:27:46.590" UserId="158" />
  <row Id="265" PostId="194" Text="+1 for rice cooker" CreationDate="2010-07-10T04:30:40.880" UserId="157" />
  <row Id="266" PostId="402" Score="3" Text="This should probably be a wiki..." CreationDate="2010-07-10T04:37:19.483" UserId="157" />
  <row Id="267" PostId="402" Score="1" Text="What kinds of things are you looking for? Main dishes? Desserts? Sides?" CreationDate="2010-07-10T04:38:28.780" UserId="157" />
  <row Id="268" PostId="353" Score="5" Text="Because of the sugar I imagine ..." CreationDate="2010-07-10T04:38:45.100" UserId="159" />
  <row Id="269" PostId="376" Score="1" Text="safe from the pets :D" CreationDate="2010-07-10T04:39:52.460" UserId="62" />
  <row Id="270" PostId="367" Text="Not sure I agree on the duplicate. This one is asking about the size, the other one is asking about &quot;cutting&quot; vs &quot;crushing&quot; (at least the way I read it). Probably best to combine them into one, but they're not exact duplicates." CreationDate="2010-07-10T04:41:19.620" UserId="157" />
  <row Id="271" PostId="400" Text="possible duplicate of [What is the difference between various types of flour?](http://cooking.stackexchange.com/questions/356/what-is-the-difference-between-various-types-of-flour)" CreationDate="2010-07-10T04:54:32.817" UserId="57" />
  <row Id="272" PostId="399" Score="1" Text="The butter-coated ones." CreationDate="2010-07-10T04:56:16.357" UserId="86" />
  <row Id="273" PostId="406" Text="This is what I do and it works great" CreationDate="2010-07-10T05:13:09.260" UserId="125" />
  <row Id="274" PostId="402" Score="3" Text="Chili and stew can both be prepared in large pots (or slow cookers), and frozen until needed." CreationDate="2010-07-10T05:13:59.557" UserId="160" />
  <row Id="275" PostId="325" Text="@Eclipse: Knives are generally made from steel. Steel rusts." CreationDate="2010-07-10T05:44:07.400" UserId="160" />
  <row Id="276" PostId="45" Score="5" Text="How about a summary of how the ratio affects the texture?" CreationDate="2010-07-10T05:51:59.773" UserId="147" />
  <row Id="277" PostId="406" Score="9" Text="I'd recommend always using olive oil for this." CreationDate="2010-07-10T05:53:18.037" UserId="54" />
  <row Id="278" PostId="282" Text="This is usually not a good idea as the meat will dry out." CreationDate="2010-07-10T06:04:18.810" UserId="163" />
  <row Id="279" PostId="390" Text="But this is usually done only to have the meat served at a right temperature, having the dishes prepared in advance. That way you can serve the tables faster and not have people waiting." CreationDate="2010-07-10T06:06:51.957" UserId="163" />
  <row Id="280" PostId="399" Text="I was meaning more what &quot;varieties&quot; instead of what &quot;style&quot;." CreationDate="2010-07-10T06:25:51.903" UserId="125" />
  <row Id="281" PostId="395" Text="+1 This is the one I use" CreationDate="2010-07-10T06:31:46.930" UserId="157" />
  <row Id="282" PostId="391" Text="I find this device useless too. But my mother-in-law loves it. She uses it all the time. In fact, she uses it so often, that she has to buy a new one every 6 months." CreationDate="2010-07-10T06:51:34.253" UserId="54" />
  <row Id="283" PostId="371" Text="Anyone happen to have an episode number for this? (I'm assuming if Alton Brown said it, it was in Good Eats at some point...)" CreationDate="2010-07-10T06:54:00.350" UserId="157" />
  <row Id="284" PostId="228" Text="My first attempt for a complete wreck too. It does get easier." CreationDate="2010-07-10T07:49:49.960" UserId="98" />
  <row Id="285" PostId="218" Text="What do you mean by parchement paper? We don't have that in Ireland, or it goes by a different name. Would &quot;Grease Proof&quot; paper mean anything to you? A whitish, opaque, waxy paper that you'd use to line cake tins?" CreationDate="2010-07-10T08:38:12.463" UserId="92" />
  <row Id="286" PostId="346" Text="+1 Good link to an excellent information packed site, Quoting the good stuff from there is neigh on impossible." CreationDate="2010-07-10T08:42:24.967" UserId="92" />
  <row Id="287" PostId="424" Text="That's the EXACT same recipe I use and I love it!! Will definitely give the Tipo 00 a crack next time." CreationDate="2010-07-10T08:54:46.763" UserId="125" />
  <row Id="288" PostId="430" Text="thats awesome. Will have to take a look as I also love cooking with bread / dough" CreationDate="2010-07-10T09:25:20.427" UserId="125" />
  <row Id="289" PostId="428" Text="Also don't buy potatoes that were washed. Unwashed potatoes are dirty, but they last longer and there's smaller chance that they will start to rot or get a mold. And you should always wash your potatoes before you use them anyway." CreationDate="2010-07-10T09:29:50.507" UserId="54" />
  <row Id="290" PostId="438" Score="6" Text="I'd just add that because soaked beans take a lot less time to cook, they tend to hold their shape better. As an aside, soaking does have some disadvantages. Dark skinned beans and mottled beans will loose colour. Soaking also removes some nutrients." CreationDate="2010-07-10T09:48:14.030" UserId="115" />
  <row Id="291" PostId="338" Text="yes, I would love to know some vegan alternatives to Quorn: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn" CreationDate="2010-07-10T09:56:26.943" UserId="168" />
  <row Id="293" PostId="438" Text="This is strange. I didn't notice any difference in cooking time between soaked and unsoaked beans. Also, I think you should wash beans even before you soak them. Most of the recipes ask you to cook beans in the soaking water. Without washing them first, that would mean cooking them in dirty water." CreationDate="2010-07-10T10:17:17.380" UserId="54" />
  <row Id="294" PostId="436" Text="Snapper is an interesting suggestion... will have to give it a go" CreationDate="2010-07-10T10:20:32.167" UserId="125" />
  <row Id="295" PostId="436" Text="Try adding a little lemon pepper mix into the recipe, really gives it a bit of zing :)" CreationDate="2010-07-10T11:03:21.120" UserId="115" />
  <row Id="296" PostId="438" Text="Of course, if the recipe wants you to cook the beans in the water they've been soaking in, you need to wash them first. I'll add it :-)" CreationDate="2010-07-10T11:20:55.693" UserId="122" />
  <row Id="297" PostId="375" Score="2" Text="@Elizabeth -- it's a matter of balance; something that's both salty and sour (or salty and sweet) doesn't seem as overly salty.  I've had reasonable luck with the potato trick, though. I used slices of a waxy potato to lots of surface area, but that I could still fish out." CreationDate="2010-07-10T11:59:20.227" UserId="67" />
  <row Id="298" PostId="438" Text="Yes, soaking will reduce cooking time." CreationDate="2010-07-10T12:02:07.087" UserId="169" />
  <row Id="299" PostId="397" Score="1" Text="You can make the pie crust ahead of time, too -- a trick from watching The Best (http://www.imdb.com/title/tt0356230/) -- freeze the dough in a block (well wrapped), then when you need it run it through the coarse side of a grater, then pack the shreds into the pie tin." CreationDate="2010-07-10T12:06:24.440" UserId="67" />
  <row Id="300" PostId="455" Text="is very correct. If you are baking, you want Russet which looks like this:&#xA;&#xA;http://www.google.com/images?q=russet+potato" CreationDate="2010-07-10T12:19:42.540" UserId="164" />
  <row Id="301" PostId="398" Text="My neighbors have one and occasionally use it.  They might even use it more often than I use my &quot;real&quot; food processor.  It can't kneed dough or shred cheese, but it works okay to mince down vegetables when making tomato sauce / meatloaf / meatballs, etc.  The problem is, sometimes a bit of onion will get stuck to the side and not get chopped well, so you have to give a quick look for large bits to send back through." CreationDate="2010-07-10T12:20:06.363" UserId="67" />
  <row Id="302" PostId="391" Text="We use my mom's (well, a similar item, not that specific brand) when I go over for the annual christmas cookie baking for nuts and getting chocolate into smaller chunks -- basically, it works well for anything that you have to go through very slowly with a knife so it doesn't go flying all over the place.  Of course, she also has a dishwasher, which helps cleanup." CreationDate="2010-07-10T12:26:48.300" UserId="67" />
  <row Id="304" PostId="399" Text="I think I'm causing some confusion. In Australia (where I'm from) baked and roasted potatoes are the same thing." CreationDate="2010-07-10T12:55:39.600" UserId="125" />
  <row Id="308" PostId="398" Text="@tom: I doubt Goodwill takes this kind of stuff.  You're right, though, I suppose it's worth a try." CreationDate="2010-07-10T13:04:56.177" UserId="41" />
  <row Id="309" PostId="398" Text="@Joe: Surprising.  I think if you add up all the time it takes to chop the vegetables to a small enough size for this mixer thing, crank it to a minced consistency, and clean up afterwards, it would be more time-consuming and more tedious than just mincing them with a decent chef's knife (and of course a decent technique).  Do you have any idea why your neighbours prefer this to a regular food processor?" CreationDate="2010-07-10T13:07:30.570" UserId="41" />
  <row Id="310" PostId="414" Text="definitely going to check this one out" CreationDate="2010-07-10T13:17:30.810" UserId="125" />
  <row Id="311" PostId="346" Score="1" Text="@ran that would be a giant wall of content, and it includes diagrams, to boot." CreationDate="2010-07-10T13:18:48.233" UserId="149" />
  <row Id="312" PostId="66" Text="Can you please link to a reference? There seems to be a violation of conservation of energy implied here." CreationDate="2010-07-10T13:20:02.693" UserId="149" />
  <row Id="313" PostId="474" Text="Actually, this is very much on-topic :-)" CreationDate="2010-07-10T13:22:57.677" UserId="42" />
  <row Id="314" PostId="398" Text="the key is a good knife and good skills -- I gave them a decent knife set a few years ago for Christmas, but especially the husband just doesn't have the patience for really fine dicing.  Also, they have young kids, so they can load it up, and let the kids crank it ... and they don't have a regular food processor, and I believe the item might've been a gift from one of their parents." CreationDate="2010-07-10T13:26:17.763" UserId="67" />
  <row Id="315" PostId="337" Text="Step 1: acquire a piglet. (seriously, what's your geography?)" CreationDate="2010-07-10T13:26:52.973" UserId="149" />
  <row Id="316" PostId="97" Text="there is a lack of spice, as almost everybody else suggested, and you may also want some pepper and chili..." CreationDate="2010-07-10T13:27:11.037" UserId="164" />
  <row Id="318" PostId="402" Text="If you don't tell us what you already cook, we'll probably end up giving you back your own list." CreationDate="2010-07-10T13:34:40.847" UserId="149" />
  <row Id="319" PostId="440" Text="Is there a specific use you are looking for?  What I use depends on the texture I want." CreationDate="2010-07-10T13:38:01.527" UserId="65" />
  <row Id="320" PostId="434" Text="I agree I rarely soak my beans ahead of time.  Usually, I just rinse them and pop them in the slow cooker in the morning and they're ready when I get home from work.  I also usually add bay leaves or kombu which allegedly increases &quot;digestibility.&quot;" CreationDate="2010-07-10T13:47:03.860" UserId="65" />
  <row Id="321" PostId="454" Text="I do not believe that recipes are copyrightable in the US: http://meta.cooking.stackexchange.com/questions/42/copyright-quoting-cookbook-versus-referencing/46#46" CreationDate="2010-07-10T14:08:33.077" UserId="43" />
  <row Id="322" PostId="447" Score="2" Text="Angelhair (Capellini d'Angelo) is even quicker, for the matter :)" CreationDate="2010-07-10T14:13:11.240" UserId="164" />
  <row Id="323" PostId="491" Text="This is exactly how I make pulled pork in the winter and a few similar dishes.  Would you say it's the same as using a slow cooker?  (Since I don't own one, I can't compare.)" CreationDate="2010-07-10T14:15:04.837" UserId="41" />
  <row Id="324" PostId="406" Score="1" Text="Olive oil is definitely good, as long as the flavor works with your dish (and its normally what I'd use). Any oil should work, and some like canola will avoid adding much any flavor (other than fat, of course)" CreationDate="2010-07-10T14:16:20.840" UserId="160" />
  <row Id="325" PostId="491" Score="1" Text="I actually prefer it to a slow cooker. I find things in a slow cooker turn out &quot;wet&quot; as opposed to moist, particularly meat. I like the dutch oven as I find meat is tender, but still has a bit of &quot;structure&quot;. In a slow cooker I find it almost makes the meat mushy." CreationDate="2010-07-10T14:26:22.423" UserId="125" />
  <row Id="326" PostId="66" Text="@bmargulies -- how is it a violation?  Cooking = Food + Heat, and Heat = Energy." CreationDate="2010-07-10T14:36:58.640" UserId="67" />
  <row Id="327" PostId="448" Text="I don't know why you mod this down. Even atmospheric pressure is a factor when cooking, try to cook pasta at sea level or at 400 meters height and you'll see the difference. So just reliying on internal meat temperature is not a very good measurement on how the final meat is going to be done. There are many more varibles to take into account ;-)" CreationDate="2010-07-10T14:51:59.383" UserId="163" />
  <row Id="328" PostId="325" Text="Steel only rusts in the presence of oxygen, water just helps the process along.  I suppose that for a knife with a wooden handle, water would be bad." CreationDate="2010-07-10T14:53:43.247" UserId="47" />
  <row Id="329" PostId="464" Text="Thanks, I will try this. How much can the temperature fluctuate? How close to 20C does it need to be?" CreationDate="2010-07-10T14:55:59.967" UserId="62" />
  <row Id="330" PostId="391" Score="4" Text="Yes, but Vince's pitch is irresistible! &quot;Watch this... you're gonna love my nuts&quot;." CreationDate="2010-07-10T15:03:14.207" />
  <row Id="331" PostId="85" Score="2" Text="@cyberzed -- &quot;seasoning&quot; a pan refers to a treatment where you create a coating on steel or cast iron through oil and heat.  See : http://www.wikihow.com/Season-Cast-Iron-Cookware" CreationDate="2010-07-10T15:03:48.607" UserId="67" />
  <row Id="332" PostId="110" Score="1" Text="Also, avoid soap when cleaning after you've seasoned the pan -- it can ruin the seasoning, as can strong acids (or weak acids over long periods of time)." CreationDate="2010-07-10T15:06:18.537" UserId="67" />
  <row Id="333" PostId="291" Score="4" Text="While this is a bit subjective, I think it has value. I'd like to see this stay open." CreationDate="2010-07-10T15:07:16.397" />
  <row Id="334" PostId="488" Text="I'm still waiting for someone to make a combination slow cooker / rice cooker / deep fryer / steamer for apartment dwellers ... they're all just a container with a heater.  (and rice cookers will *switch to warm* when the water's absorbed, whereas I don't know if any slow cookers will)" CreationDate="2010-07-10T15:13:00.413" UserId="67" />
  <row Id="335" PostId="371" Text="Episode EA1E04 - titled Cheesecake (at least, that's what Food Network's website says." CreationDate="2010-07-10T15:13:05.187" UserId="109" />
  <row Id="336" PostId="464" Text="As I said, I haven't ever controlled the temperature, but within a few degress should be ok. I think that the higher temperature would cause the starter to rise faster." CreationDate="2010-07-10T15:29:18.833" UserId="122" />
  <row Id="337" PostId="167" Text="Yes, it's chewier, but's less likely to come apart on you when you're cooking (see @Aaronut's response).  If I'm grilling, I butterfly it along the grain or it'd make a complete mess.  Also if you're going to need to pound it out, along the grain (or at most, diagonal to the grain), so it doesn't come out like it's been pre-chewed." CreationDate="2010-07-10T15:34:40.877" UserId="67" />
  <row Id="338" PostId="66" Score="1" Text="@Joe Well, I hadn't considered that, but my creaky memories of chemistry lead me to be to be skeptical of the amounts. More likely, cooking some things makes more calories available to the human digestive tract." CreationDate="2010-07-10T15:36:57.773" UserId="149" />
  <row Id="339" PostId="385" Text="My favourite way to use leftover rice! Of course, most of the time I end up making day-old rice just for fried rice :)" CreationDate="2010-07-10T15:41:41.487" UserId="124" />
  <row Id="340" PostId="423" Text="I found an old copy of Madhur Jaffrey's 1975 book &quot;An Invitation To Indian Cooking&quot; at a used book store, and it has nearly fallen apart from all the times I've been through it.  I love her recipes." CreationDate="2010-07-10T15:43:34.437" UserId="18" />
  <row Id="341" PostId="483" Score="1" Text="Cutting into the chicken isn't such a great idea. You're just letting the juices out." CreationDate="2010-07-10T15:48:05.123" UserId="124" />
  <row Id="342" PostId="504" Text="But be careful where you're operating it!  I set off the smoke alarms after Thanksgiving dinner two years ago!" CreationDate="2010-07-10T15:49:09.133" UserId="18" />
  <row Id="343" PostId="191" Score="1" Text="@Curry -- in The Dukes of Hazard, Boss Hog put ketchup on spaghetti.  I remembered it always bothered me growing up, but it might be a regional thing.  (and well, my mom's Italian-American)" CreationDate="2010-07-10T15:49:24.890" UserId="67" />
  <row Id="344" PostId="254" Score="1" Text="http://en.wikipedia.org/wiki/Ceviche" CreationDate="2010-07-10T15:50:50.973" UserId="89" />
  <row Id="345" PostId="211" Text="That's just your basic 5-way chili ... there's nothing special occasion about it for people from Ohio." CreationDate="2010-07-10T15:54:47.477" UserId="67" />
  <row Id="346" PostId="371" Text="Actually, he says he cooks savory cheesecakes in a springform pan, but he didn't talk about that much." CreationDate="2010-07-10T16:07:25.690" UserId="124" />
  <row Id="347" PostId="488" Score="1" Text="I have a rice cooker with 3 of the 4 - slow cooker/rice cooker/steamer.  If you were feeling MacGuyverish, you could probably repurpose it for a deep fryer - I've never checked it's maximum temp." CreationDate="2010-07-10T16:23:02.663" UserId="47" />
  <row Id="348" PostId="392" Text="The ice cube tray is a great way to store stock. You just break out what you need." CreationDate="2010-07-10T16:29:08.010" UserId="33" />
  <row Id="350" PostId="466" Text="Great great answer." CreationDate="2010-07-10T16:30:58.243" UserId="99" />
  <row Id="351" PostId="124" Score="1" Text="+1 - I have a tablet in my kitchen running OneNote - it's like a paper recipe card box, only with searching and unlimited space for each recipe, and easier updates / fixes." CreationDate="2010-07-10T16:38:05.507" UserId="47" />
  <row Id="352" PostId="394" Score="3" Text="You are asking for a collection of ideas (in contrast to asking for an answer to a question). We call these &quot;list of X&quot; questions (aka, polls). And as such, they should be made community wiki. I have converted this question." CreationDate="2010-07-10T16:59:54.337" UserId="8" />
  <row Id="353" PostId="522" Text="Seriously? Why does that work?" CreationDate="2010-07-10T17:06:13.983" UserId="184" />
  <row Id="354" PostId="517" Text="I guess I was thinking filets, but I should be able to expect that they could filet it for me, yes?" CreationDate="2010-07-10T17:08:02.187" UserId="184" />
  <row Id="355" PostId="220" Score="3" Text="You missed off Basmatti, which is also 1.5 to 1" CreationDate="2010-07-10T17:11:24.630" UserId="115" />
  <row Id="356" PostId="522" Text="The fluid contents of a raw egg move around and prevent the rotational velocity needed to spin." CreationDate="2010-07-10T17:16:03.500" UserId="9" />
  <row Id="357" PostId="516" Text="I've thought about it. I actually work very close to their offices. Right now I have some regular cheapo blender. I'd love a Blendtec once I can afford that much for a blender." CreationDate="2010-07-10T17:17:17.273" UserId="123" />
  <row Id="358" PostId="355" Text="This sometimes helps but is far from foolproof. Probably the best answer out there though." CreationDate="2010-07-10T17:17:49.193" UserId="123" />
  <row Id="359" PostId="517" Text="Indeed. A good fish monger will fillet the fish for you, Just use the guidelines below to pick your fish." CreationDate="2010-07-10T17:18:50.000" UserId="115" />
  <row Id="360" PostId="522" Score="9" Text="Uncooked eggs will still spin. I find it's better to spin the egg, stop it with your finger, and let go. If it's uncooked, the momentum of the egg sloshing around inside will cause it to start spinning again. If the egg is cooked, it will just wobble around a little." CreationDate="2010-07-10T17:20:43.120" UserId="124" />
  <row Id="361" PostId="440" Text="yes, I am looking for something that doesn't require a lot of extra work to make tasty (i.e. not tofu), and comes as slices for sandwiches, or burgers, etc." CreationDate="2010-07-10T17:25:38.353" UserId="168" />
  <row Id="362" PostId="470" Text="I'll definitely go and have a look. Do you have any recommended brands or products that you've tried?" CreationDate="2010-07-10T17:26:47.633" UserId="168" />
  <row Id="363" PostId="443" Text="I'm into tofu, but in this case I'm looking more for something instant, like a sandwich slice or burger." CreationDate="2010-07-10T17:27:35.993" UserId="168" />
  <row Id="364" PostId="522" Score="2" Text="To clarify since the post doesn't mention it, this is spinning it on its end, not on its side." CreationDate="2010-07-10T17:28:53.200" UserId="9" />
  <row Id="365" PostId="505" Text="thanks for the recipe! I do like seitan, but never have tried making it myself." CreationDate="2010-07-10T17:29:06.320" UserId="168" />
  <row Id="366" PostId="402" Score="1" Text="Post your 5-10 recipes as well, this can be a big &quot;cooking for the masses&quot; community wiki repository" CreationDate="2010-07-10T17:34:11.287" UserId="22" />
  <row Id="367" PostId="181" Score="1" Text="You could also make condensed milk from regular whole milk. Just cook down the milk (whilst stirring constantly to stop the milk sticking and burning) in a heavy bottomed pot until it loses about a quarter / a third of its volume, then add the sugar." CreationDate="2010-07-10T17:36:20.677" UserId="168" />
  <row Id="368" PostId="400" Score="3" Text="I wouldn't call this a duplicate as it is more specific (best pizza flour vs. difference between all flours)" CreationDate="2010-07-10T17:39:35.333" UserId="168" />
  <row Id="369" PostId="477" Text="+1 Thanks, that's an interesting way to think about it : )" CreationDate="2010-07-10T18:38:03.363" UserId="94" />
  <row Id="370" PostId="489" Text="Thanks for the link! At least I know that these critters aren't harmful!" CreationDate="2010-07-10T18:38:47.667" UserId="94" />
  <row Id="372" PostId="233" Score="1" Text="@Vinko Vrsalovic: ha! @Aaronut: but that is 1/2 c *dry* not end product. We find that's enough for us. Admittedly, we have meat and veggie heavy meals with only small amounts of starch (unless we're eating pasta) -- not for any dietary reason; we just tend to like it that way." CreationDate="2010-07-10T19:01:42.173" UserId="43" />
  <row Id="373" PostId="3" Score="1" Text="Great question – that's been in the back of my mind for quite a while too!" CreationDate="2010-07-10T19:09:00.130" UserId="189" />
  <row Id="374" PostId="519" Score="1" Text="Perhaps reword to make it less subjective?  &quot;Best&quot; implies opinion." CreationDate="2010-07-10T19:16:04.463" UserId="9" />
  <row Id="375" PostId="519" Score="2" Text="A cooking site without opinion! Cooking is about opinion...the opinion of your senses!" CreationDate="2010-07-10T19:22:29.083" UserId="33" />
  <row Id="376" PostId="317" Text="+1 for avoiding glass cutting boards. They are beautiful cutting boards but are murder on your blades!" CreationDate="2010-07-10T19:22:37.973" UserId="43" />
  <row Id="377" PostId="325" Score="2" Text="&quot;Steel only rusts in the presence of oxygen&quot; Indeed, and water is ~80% oxygen (atomic mass of hydrogen being 1 and oxygen being 8, oxygen is 80% of its mass. I'll leave it for someone more educated to figure out the ratio in terms of volume.)" CreationDate="2010-07-10T19:30:01.047" UserId="43" />
  <row Id="378" PostId="267" Score="5" Text="Yeah, kick that up to a half hour and I think you'll be much happier with the results. Don't forget to rest the steaks for 10 min after cooking, too, particularly for thick cuts (see below)." CreationDate="2010-07-10T19:30:49.703" UserId="189" />
  <row Id="379" PostId="211" Text="@Joe: It was a bit of hyperbole.  Still, I wouldn't want to eat something so heavy every week." CreationDate="2010-07-10T19:33:13.067" UserId="41" />
  <row Id="380" PostId="337" Score="1" Text="Any butcher should have suet, they won't have it on display (not these health conscious days). I'd be surprised if they can't produce some on request. I use it once or twice a year (a very small peice in with roast veg gives them an incredible flavour), and my butcher never charges me for it." CreationDate="2010-07-10T19:34:30.723" UserId="92" />
  <row Id="383" PostId="519" Score="1" Text="that's true, but there are also plenty of facts in cooking. We try to use less subjective words to indicate the preference for facts and reasons behind certain decisions." CreationDate="2010-07-10T20:01:57.163" UserId="99" />
  <row Id="385" PostId="46" Score="1" Text="Those are some nice links" CreationDate="2010-07-10T20:48:22.793" UserId="94" />
  <row Id="386" PostId="503" Text="And actually a good way to ruin an expensive, crucial tool..." CreationDate="2010-07-10T20:54:13.450" UserId="106" />
  <row Id="387" PostId="431" Text="What sorts of fish do you have available? I imagine the answer will vary quite a bit depending on the fish you can readily get." CreationDate="2010-07-10T21:03:14.520" UserId="189" />
  <row Id="388" PostId="325" Score="4" Text="Rusting requires molecular oxygen (O2) which is easily dissolved in water. Pure water with no dissolved substances is incapable of oxidizing iron since the oxygen atom in water is in a stable oxidation state(-2) and will not go further to -3. I guess that's a moot point though since none of us live in an inert atmosphere :)" CreationDate="2010-07-10T21:08:17.610" UserId="94" />
  <row Id="389" PostId="495" Score="3" Text="Agreed -- you want the sauce waiting for the pasta, not the other way around if at all possible.  You can also pull the pasta early and finish it in the sauce." CreationDate="2010-07-10T21:21:31.010" UserId="67" />
  <row Id="390" PostId="548" Score="2" Text="+1 not only will teflon breakdown at high temps, the breakdown products are not exactly pleasant (or harmless)!" CreationDate="2010-07-10T21:29:10.127" UserId="94" />
  <row Id="391" PostId="548" Score="4" Text="Agreed on no high heat for teflon, as saute is a high-heat cooking method -- but saute is 'jump' and requires flipping food (typically, a curved-side pan), which isn't typical for most cast-iron (except for some smaller enamalized cast iron).  If you need an alternative to stainless, I'd go with thick anodized aluminum." CreationDate="2010-07-10T21:42:29.737" UserId="67" />
  <row Id="392" PostId="549" Text="I have a small thing with stiff wood bristles labeled 'pot brush' that I picked up that does a pretty good job -- my issue with the wok cleaners is that the one I have isn't so great for getting into corners." CreationDate="2010-07-10T21:49:16.613" UserId="67" />
  <row Id="393" PostId="330" Text="Most ovens cycle on/off, some more severe than others ... I always assume electric would be worse for precise control.  Maybe consumer reports or someone similar has done testing of oven precision (or would that be accuracy?)" CreationDate="2010-07-10T22:16:03.820" UserId="67" />
  <row Id="395" PostId="528" Text="yeah no yucky vineger taste :)" CreationDate="2010-07-10T23:03:08.397" UserId="138" />
  <row Id="396" PostId="530" Score="1" Text="See also http://cooking.stackexchange.com/questions/4/what-is-the-difference-between-baking-soda-and-baking-powder/40#40" CreationDate="2010-07-10T23:03:40.503" UserId="62" />
  <row Id="397" PostId="309" Score="5" Text="Health issues are officially off-topic according to the site definition." CreationDate="2010-07-10T23:38:33.660" UserId="41" />
  <row Id="398" PostId="548" Score="1" Text="@Joe: You need to work out more. ;)" CreationDate="2010-07-10T23:42:17.180" UserId="41" />
  <row Id="399" PostId="58" Text="The Canadian version is maple syrup.  No joke.  Try it sometime.  Just don't overdo it, obviously." CreationDate="2010-07-10T23:44:35.240" UserId="41" />
  <row Id="400" PostId="470" Text="I am not sure of the exact brands as I live in the far east where food is produced. My advice would be to go by the taiwanese brands. the quality control's better..." CreationDate="2010-07-11T00:10:35.720" UserId="164" />
  <row Id="401" PostId="568" Score="3" Text="Does putting them in water affect the flavour at all?" CreationDate="2010-07-11T00:25:08.077" UserId="125" />
  <row Id="402" PostId="316" Score="1" Text="Aren't answers from Kev and papin totally opposite? So what's the truth?" CreationDate="2010-07-11T00:42:42.690" UserId="193" />
  <row Id="403" PostId="522" Score="2" Text="@rchern, I can tell when I spin it on its side. Cooked and raw behaves differently. Raw will start spinning slowly with a lag and then faster. Cooked will just spin." CreationDate="2010-07-11T00:49:10.103" UserId="193" />
  <row Id="404" PostId="503" Text="I guess it depends on how expensive your knives are. My knives are probably medium quality. I have an electric knife sharpener and I that works perfertly. I use the sharpener very regularly, one of the best investment I have made. Unlike the garlic press or the ice cream maker or the bread maker..." CreationDate="2010-07-11T00:53:45.790" UserId="193" />
  <row Id="405" PostId="395" Text="Great, it answers the oil substitution question by splitting out into &quot;Vegetable oil--for baking&quot; and &quot;--for frying&quot;.  Was hoping for something with more explanations about *why* the substitution work, so if I'm unsure whether the substitution is appropriate in my situation, I can see if the underlying substitution fits." CreationDate="2010-07-11T00:56:53.457" UserId="97" />
  <row Id="406" PostId="568" Score="1" Text="IMO after soaking for 30 mins. they still taste plenty like onions to me :) Your taste might be different so you might want to try it out first. I imagine if you cut them under water as opposed to soaking any impact on the taste would be greatly reduced!" CreationDate="2010-07-11T00:57:29.603" UserId="94" />
  <row Id="408" PostId="570" Score="2" Text="Just tried using googles and it worked like a charm" CreationDate="2010-07-11T01:42:23.043" UserId="125" />
  <row Id="411" PostId="577" Score="1" Text="You may want to elaborate what you mean by &quot;results did not turn out.&quot; Butter and cream are common ways to thin out chocolate. If something went wrong, we need to know what it was so another alternative can be suggested." CreationDate="2010-07-11T02:22:40.623" UserId="8" />
  <row Id="413" PostId="582" Text="hey, thanks for that ratio :)" CreationDate="2010-07-11T02:42:46.893" UserId="94" />
  <row Id="414" PostId="570" Score="8" Text="I knew that those safety goggles they made me buy for grade 9 science class would come in handy someday!" CreationDate="2010-07-11T03:19:09.980" UserId="41" />
  <row Id="416" PostId="575" Score="1" Text="Chips aren't the same as fries." CreationDate="2010-07-11T03:22:57.797" UserId="57" />
  <row Id="418" PostId="575" Score="6" Text="@random, I think lomaxx is referring to the British (and probably other cultures) term for fries." CreationDate="2010-07-11T03:54:51.867" UserId="79" />
  <row Id="419" PostId="397" Text="I really like the pie filling suggestion. Not something I would take for lunch, but it's a great idea for after work." CreationDate="2010-07-11T04:05:50.863" UserId="152" />
  <row Id="421" PostId="583" Score="21" Text="A sharp knife does wonders -- you don't burst as many cells, and you can get done with the chopping faster.  I hate chopping onions at my friend's places, as they don't keep their knives sharp enough." CreationDate="2010-07-11T04:32:36.130" UserId="67" />
  <row Id="422" PostId="212" Score="1" Text="You're using too stiff of a brush then ... I keep three around -- a really stiff one for cleaning pots, a medium one for scrubbing root vegetables, and a soft one for mushrooms and de-silking corn.  And remember -- for mushrooms, you're just lightly brushing them off, not trying to scrub them like to would to clean a potato." CreationDate="2010-07-11T05:03:45.777" UserId="67" />
  <row Id="423" PostId="567" Score="6" Text="My secret: wear contacts ;)" CreationDate="2010-07-11T05:38:33.690" UserId="152" />
  <row Id="424" PostId="85" Text="@Joe thank you, just never heard the term in that way :)" CreationDate="2010-07-11T06:34:17.310" UserId="69" />
  <row Id="425" PostId="603" Score="6" Text="Very slow cooking, if done right, doesn't lead to dehydration. Southern (US) BBQ, for example, cooks slowly over low heat for long periods, sometimes in excess of a day. Baking something in a dutch oven doesn't, either. If done right, very slow cooking leads to extremely tender meat." CreationDate="2010-07-11T06:40:48.717" UserId="160" />
  <row Id="426" PostId="603" Text="but if we are just baking, usually very slow baking does dehydrate." CreationDate="2010-07-11T07:13:25.483" UserId="164" />
  <row Id="428" PostId="317" Text="Also, they are way too slippery, to the point of being dangerous." CreationDate="2010-07-11T10:32:00.420" UserId="29" />
  <row Id="429" PostId="512" Text="+1 - me, too! It's useful for generic information about cooking times and temperatures as well as specific recipes." CreationDate="2010-07-11T11:18:29.747" UserId="197" />
  <row Id="430" PostId="522" Score="1" Text="I have experimented with this at home. It's totally right. Both will spin, but the raw egg will spin slowly and awkwardly. Nobody likes awkward food." CreationDate="2010-07-11T12:04:28.167" UserId="184" />
  <row Id="431" PostId="578" Text="Thanks for the tip. This will really help! :)" CreationDate="2010-07-11T12:06:22.577" UserId="184" />
  <row Id="432" PostId="617" Text="really interesting link you posted. Thanks" CreationDate="2010-07-11T12:48:19.247" UserId="125" />
  <row Id="433" PostId="24" Score="1" Text="I use this method as well as the whirlpool. I just use a spoon to add the eggs. That way the eggs maintain their shape more." CreationDate="2010-07-11T12:53:33.840" UserId="122" />
  <row Id="434" PostId="621" Text="Interesting stuff. I've got a really good maple board and have always been hesitant to cut meat (especially chicken) on it so I always go for the plastic board, but I hate it because as you said, they stain." CreationDate="2010-07-11T13:20:14.527" UserId="125" />
  <row Id="435" PostId="596" Text="+1 for the points about angles and techniques - that's exactly the kind of answer I was looking for.  Going to try this in the next couple of days!" CreationDate="2010-07-11T13:34:50.713" UserId="41" />
  <row Id="436" PostId="577" Text="Did you use chocolate chips or baker's chocolate?" CreationDate="2010-07-11T13:45:32.047" UserId="41" />
  <row Id="438" PostId="624" Text="@Aaronut: done... I was just looking at that question in the home page thinking &quot;that doesn't look right&quot; :)" CreationDate="2010-07-11T13:56:25.687" UserId="125" />
  <row Id="439" PostId="624" Text="of course, if one is not American it becomes sterelised :)" CreationDate="2010-07-11T14:04:41.097" UserId="115" />
  <row Id="440" PostId="624" Text="@Pulse: It's still spelled with an *i* after the *r*!" CreationDate="2010-07-11T14:12:29.983" UserId="41" />
  <row Id="441" PostId="621" Score="2" Text="Any chance you have a link to that test? I have always heard (from knowledgeable sources) that wood cutting boards and meat don't mix." CreationDate="2010-07-11T14:18:04.403" />
  <row Id="442" PostId="635" Text="hadn't thought of the water bath ... that's a great idea.  (but be careful with ceramics (glass/stone/etc) going straight from the oven into ice water -- they might shatter from the temperature change if they change temperature too quickly)." CreationDate="2010-07-11T14:41:56.607" UserId="67" />
  <row Id="443" PostId="297" Text="America's Test Kitchen said in their taste testing, most people couldn't tell the difference.  Some actually preferred the fake stuff, as it wasn't as boozy." CreationDate="2010-07-11T14:43:17.633" UserId="67" />
  <row Id="444" PostId="297" Text="Bourbon?  I thought it was rum.  I use that in french toast." CreationDate="2010-07-11T14:55:12.737" UserId="41" />
  <row Id="445" PostId="624" Text="Yea, that was a typo, my bad :)" CreationDate="2010-07-11T14:56:58.270" UserId="115" />
  <row Id="446" PostId="627" Score="1" Text="An interesting article: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html" CreationDate="2010-07-11T15:44:12.590" UserId="77" />
  <row Id="447" PostId="621" Score="2" Text="I believe the original link I read is from this site http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm It's also linked to from here http://www.reluctantgourmet.com/cutting_board.htm" CreationDate="2010-07-11T16:09:59.627" UserId="115" />
  <row Id="448" PostId="330" Text="There's definitely some personal preference with regard to your cooking appliance, and I am sure it varies according to what you cook most. Consumer Reports may well have some great information about these, but while they might rate them on reliability, durability, and accuracy; they might not take into consideration the effects of higher or lower humidity and other factors that aren't directly an appliance quality issue." CreationDate="2010-07-11T16:44:39.390" UserId="91" />
  <row Id="449" PostId="638" Text="I have taken a few cake decorating classes, and this answer brings back memories! You're right, color is an important factor in baking when appearance is critical. In regard to your postscript, somehow I feel less &quot;guilty&quot; being told I'm eating butter rather than shortening -- I'm not sure why!" CreationDate="2010-07-11T16:48:35.673" UserId="91" />
  <row Id="450" PostId="297" Text="@aaronaught: I personally find bourbon to have a sweeter, stronger flavor... But then, I don't buy a lot of rum. As with most substitutions, YMMV" CreationDate="2010-07-11T16:52:16.230" UserId="86" />
  <row Id="451" PostId="202" Text="You provide some excellent points that are reinforced when I talk to my cooking class instructor. I'd add that a wood board (especially a lower quality one or one that is old) has pores that are difficult to clean, and can create sanitary problems when used with meats. Bamboo is popular and sustainable and, in my opinion, looks very nice in a kitchen with wood cabinets." CreationDate="2010-07-11T16:52:18.757" UserId="91" />
  <row Id="452" PostId="641" Text="Also see this related question: http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet" CreationDate="2010-07-11T16:55:33.947" UserId="91" />
  <row Id="453" PostId="642" Score="5" Text="I don't have edit privileges yet... you definitely want to say &quot;bowl&quot; instead of &quot;bowel.&quot; Definitely." CreationDate="2010-07-11T16:57:36.473" UserId="91" />
  <row Id="454" PostId="603" Text="Looks to me like the OP wants to hear about cupcakes, not fillet." CreationDate="2010-07-11T17:18:57.077" UserId="149" />
  <row Id="455" PostId="638" Text="@JYelton : I did Wilton 1, 2 &amp; 3 about 8 years ago, as I had agreed to make a wedding cake for a friend ... which somehow went from 'plain white cake' to 150 cupcake with a rose on each one.  Luckily, I figured out where I could buy pre-made sugar roses." CreationDate="2010-07-11T17:27:27.687" UserId="67" />
  <row Id="456" PostId="508" Text="Always my first stop when looking for a recipe." CreationDate="2010-07-11T17:38:48.153" UserId="34" />
  <row Id="457" PostId="617" Text="Really interesting. I guess that the kind of press matters as well. The press I use leaves the pieces of about the same size I get when mincing..." CreationDate="2010-07-11T17:50:57.117" UserId="89" />
  <row Id="458" PostId="603" Text="+0: A good answer, but not related to baking, unfortunately." CreationDate="2010-07-11T19:24:05.350" UserId="91" />
  <row Id="460" PostId="603" Text="The concept is definitely the right idea and it's a great answer. I would still love to hear any responses about baking since I'm much more familiar with cooking meats than breads, cakes, etc." CreationDate="2010-07-11T19:47:24.293" UserId="190" />
  <row Id="461" PostId="202" Score="4" Text="I read elsewhere on the site (http://cooking.stackexchange.com/questions/618/best-chopping-board-material-for-meat) that the pores in wood boards are precisely the reason you *would* want to use wood with meat. Obviously this is a matter of some debate and it would be nice to discover if any de-facto answers exist to clear it up." CreationDate="2010-07-11T20:03:19.140" UserId="91" />
  <row Id="462" PostId="651" Text="Sorry, should have clarified. I already have foil between the crust and the rice, but it's difficult to check the middle of the crust without having rice everywhere afterwards." CreationDate="2010-07-11T20:14:58.130" UserId="122" />
  <row Id="463" PostId="661" Text="Well.. if it has made a chemical reaction, it is not alcohol anymore :)" CreationDate="2010-07-11T21:08:29.013" UserId="62" />
  <row Id="464" PostId="661" Text="@txwikinger: Not really, depends on the chemistry. Trivial counter example: if you put salt it water, it very slightly raises the water's boiling point. But its still salt and water. Now, water and ClF₃, that'd be a very different story :-P" CreationDate="2010-07-11T21:17:17.623" UserId="160" />
  <row Id="465" PostId="614" Score="1" Text="This really depends on what you're cooking. Different foods will react very differently to changes in cooking time." CreationDate="2010-07-11T21:25:24.350" UserId="124" />
  <row Id="466" PostId="661" Score="1" Text="That's 173.12°F" CreationDate="2010-07-11T21:28:34.103" UserId="91" />
  <row Id="467" PostId="648" Text="I remember seeing this tested on a show before and they did see a difference between room temperature and a cooled onion." CreationDate="2010-07-11T21:28:47.410" UserId="203" />
  <row Id="468" PostId="661" Score="3" Text="It *has* made a reaction -- it's an azeotrope : http://en.wikipedia.org/wiki/Azeotrope" CreationDate="2010-07-11T21:40:01.060" UserId="67" />
  <row Id="469" PostId="202" Text="@JYelton - aggreed. I would love to see some real facts pop up. I've heard from reliable sources (including Alton Brown) that meat will taint wood cutting boards. I've also heard (from a B&amp;B operator) that butcher block counters are a huge problem for the board of health (for the same reason)." CreationDate="2010-07-11T21:45:48.720" />
  <row Id="470" PostId="670" Text="You mean other than when things like taste, heat tolerance, health, etc are factors? Or is that what you are asking?" CreationDate="2010-07-11T21:56:29.713" UserId="123" />
  <row Id="471" PostId="671" Text="I regularly already do this. However I find it only reduces the bitterness, but doesn't remove it. It also doesn't help much with the sponginess. Is there a more of a technique to this, or can this method only get me so far?" CreationDate="2010-07-11T21:57:40.417" UserId="202" />
  <row Id="472" PostId="601" Score="1" Text="The main problem with this approach is that it isn't appropriate if the plan is to eat the vegetables hot as they are now cold." CreationDate="2010-07-11T22:02:48.667" UserId="123" />
  <row Id="473" PostId="668" Score="1" Text="Just do shots :D" CreationDate="2010-07-11T22:39:44.460" UserId="152" />
  <row Id="474" PostId="651" Text="@jmoeller: heh, that's why I use beans..." CreationDate="2010-07-11T22:42:05.020" UserId="86" />
  <row Id="476" PostId="321" Score="3" Text="+1 for handwashing the knife. And dry it with a towel, instead of leaving it to drip dry (which can spot)." CreationDate="2010-07-11T23:12:16.520" UserId="19" />
  <row Id="477" PostId="680" Text="+1 for smoke point -- even within olive oils, there's 'extra light' olive oil, which you can fry with (to about 450F, vs. 'extra virgin' which you wouldn't want to.  (and you don't want to go the other way, either, as extra virgin has a fruity quality that would be lacking if you substituted with extra light)" CreationDate="2010-07-11T23:25:59.163" UserId="67" />
  <row Id="478" PostId="664" Text="+1 for reason 3. People tend to overlook the complex chemistry of food, and the effects temperature have." CreationDate="2010-07-12T00:04:02.073" UserId="99" />
  <row Id="479" PostId="677" Score="1" Text="For a savory pancake that might actually be nice! Haven't had one of those in a long time though. Hm..." CreationDate="2010-07-12T00:28:19.110" UserId="189" />
  <row Id="480" PostId="677" Score="1" Text="Along these lines would also be trying to substitute toasted sesame oil (the dark stuff) for plain old sesame oil (the light stuff). The two are light-years apart in terms of flavor." CreationDate="2010-07-12T00:29:53.037" UserId="189" />
  <row Id="481" PostId="577" Text="@Robert, thanks for the comments and question. The chocolate sauce turned lumpy and seized." CreationDate="2010-07-12T01:32:12.180" UserId="187" />
  <row Id="482" PostId="577" Text="@Aarount, we were using a good grade of chocolate chips" CreationDate="2010-07-12T01:32:58.543" UserId="187" />
  <row Id="483" PostId="594" Text="I think from what you said, our problem was that we added cream straight from the refrigerator." CreationDate="2010-07-12T01:34:47.650" UserId="187" />
  <row Id="484" PostId="693" Score="2" Text="Apparently the trick to making animal fat mayonnaise is to mix it with vegetable oil." CreationDate="2010-07-12T01:39:59.807" UserId="152" />
  <row Id="485" PostId="681" Text="Great question -- I'm in a similar boat! I can get my Japanese knives pretty sharp on the stone, but I can get my European knives much sharper. Embarrassing, as the whetstones are Japanese!" CreationDate="2010-07-12T01:42:20.033" UserId="45" />
  <row Id="487" PostId="642" Text="That's what happens when English is not ones native language. Thanks for the heads-up" CreationDate="2010-07-12T01:56:09.737" UserId="115" />
  <row Id="488" PostId="594" Score="1" Text="Usually for this sort of thing you bring the cream to a simmer or boil before adding to the chocolate." CreationDate="2010-07-12T02:09:27.270" UserId="123" />
  <row Id="490" PostId="575" Score="1" Text="Chips are fries on a bulk diet of starch and carbs. They're obese compared to the anorexic fries. Crisps are those thin wafers of nothing. @nat" CreationDate="2010-07-12T02:27:12.393" UserId="57" />
  <row Id="491" PostId="661" Score="1" Text="Those examples seem more like the effects of mixtures on physical properties than results of chemical reactions. Water and ClF3 sounds fun though :)" CreationDate="2010-07-12T03:15:50.383" UserId="94" />
  <row Id="492" PostId="705" Text="I'm confused: shouldn't the temperature of olive oil be lower than the one of sunflower or peanut oil?" CreationDate="2010-07-12T03:56:12.460" UserId="205" />
  <row Id="493" PostId="688" Text="Very helpful, thanks." CreationDate="2010-07-12T03:59:01.727" UserId="152" />
  <row Id="494" PostId="709" Score="2" Text="I've never deglazed with vinegar -- but I've had no problems with years of using water, broth or alcohol.  Deglazing is actually my preferred way of cleaning my cast iron: http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet/509#509" CreationDate="2010-07-12T04:31:51.450" UserId="67" />
  <row Id="495" PostId="709" Text="+1 Didn't know that about coated materials, do you know if the coating comes off in that situation or is it ruined and just stays on?" CreationDate="2010-07-12T04:55:24.730" UserId="94" />
  <row Id="496" PostId="705" Text="I've clarified the post a little, so I hope it makes more sense." CreationDate="2010-07-12T04:55:43.997" UserId="115" />
  <row Id="497" PostId="456" Text="Yes I am thinking about that..." CreationDate="2010-07-12T04:57:47.673" UserId="169" />
  <row Id="498" PostId="463" Text="Oh, I think its a good appreciation for me, but I only know which tablet to take when I had such problem." CreationDate="2010-07-12T04:58:51.323" UserId="169" />
  <row Id="500" PostId="661" Text="@kryptic: Fun, as long as I'm at least a mile upwind :-D" CreationDate="2010-07-12T05:08:37.190" UserId="160" />
  <row Id="501" PostId="712" Score="1" Text="As far as I'm aware the 'Sell by date' is the date the store has to have legally sold the item, unless the consumer is made aware of the situation. The 'Use by date' is the date by which the contents should be consumed. There's generally a difference between the two dates. There can also find a 'Best before date' which is the date by which the contents should be consumed to enjoy the full flavour." CreationDate="2010-07-12T05:41:02.223" UserId="115" />
  <row Id="502" PostId="651" Text="I guess I'll have to switch to beans or something :-)" CreationDate="2010-07-12T07:52:09.980" UserId="122" />
  <row Id="503" PostId="725" Text="Maybe you should narrow your question, so it doesn't address every possible solution, but just gelling things that need to be heated." CreationDate="2010-07-12T10:11:40.423" UserId="122" />
  <row Id="504" PostId="725" Text="I was hoping to get a list of possible gelling agents and their properties.  Getting one for things that needed to be heated was only my need at the time, but I'd like to know what sort of difference it would make if I used gellen or agar-agar to set something instead of gelatine, and what other setting agents can be used.  I'd like to know how to get various textures, like jelly beans, soft gums, hard gums etc." CreationDate="2010-07-12T10:16:11.837" UserId="210" />
  <row Id="505" PostId="691" Score="1" Text="Great answer, thanks! Agree with you totally on non-stick woks - though I have found that dirt cheap, thin steel woks are also great (and much easier to shake about than cast iron or heavier steel woks). Just make sure that the handle won't fall off... :)" CreationDate="2010-07-12T10:18:04.503" UserId="204" />
  <row Id="506" PostId="720" Score="1" Text="i.e. Just add two thirds of the original cooking time `Time + (2xTime/3)`, or `5xTime/3`, which ever fits best in your head. `5xTime/3` fits best in mine :)" CreationDate="2010-07-12T10:28:02.390" UserId="92" />
  <row Id="507" PostId="685" Text="wow... salt can be not kosher?" CreationDate="2010-07-12T11:57:27.417" UserId="204" />
  <row Id="508" PostId="685" Score="1" Text="@Joel -- it's actually salt used for koshering meat -- it's a coarse salt, but in flakes, so it sticks well to moist items.  For info about koshering, see :   http://www.chabad.org/library/article_cdo/aid/82678/jewish/Koshering-Meat.htm" CreationDate="2010-07-12T12:51:37.120" UserId="67" />
  <row Id="509" PostId="735" Text="Big thumbs up for the links to Cooking Issues and the Texture collection! Those are great sources, particularly the latter, for understanding the behavior of gelling agents." CreationDate="2010-07-12T13:24:04.803" UserId="45" />
  <row Id="510" PostId="727" Score="1" Text="Sorta. Agar requires no more than room temperature to solidify, but unlike gelatin, it allows the product to be heated back up to a serving temperature without melting. You can also do fun things like put a jelly on top of something hot (steak, say) without worrying about it turning into a puddle on the plate." CreationDate="2010-07-12T13:26:11.867" UserId="45" />
  <row Id="511" PostId="742" Text="http://revision3.com/bites/friedmarsbar (not an answer because I don't have time ATM to write it up properly)" CreationDate="2010-07-12T13:40:35.327" UserId="160" />
  <row Id="512" PostId="737" Text="Good point, about yolk placement." CreationDate="2010-07-12T14:01:51.330" UserId="184" />
  <row Id="513" PostId="733" Text="You mention that it's fried at a high heat -- is it safe to assume that the tofu is coated in arrowroot, fried, then finished in the sauce?" CreationDate="2010-07-12T14:09:55.570" UserId="67" />
  <row Id="514" PostId="642" Text="No worries, just wanted to help. :)" CreationDate="2010-07-12T15:47:49.157" UserId="91" />
  <row Id="515" PostId="670" Text="No, I mean any reason. That's why &quot;etc.&quot; is on the list. I was just giving examples as to why one chooses an oil over another." CreationDate="2010-07-12T15:49:09.547" UserId="91" />
  <row Id="516" PostId="680" Text="+1 also for smoke point, this is one of the points I was 'fishing' for with this question." CreationDate="2010-07-12T15:52:22.807" UserId="91" />
  <row Id="517" PostId="690" Text="A great all-around answer about oils in cooking. I was hoping for a little more info on frying oils, perhaps a little less on condiment/flavor oils, but still you provide a good resource." CreationDate="2010-07-12T15:53:21.027" UserId="91" />
  <row Id="518" PostId="677" Text="This is the kind of info I wanted to &quot;fish out&quot; as a resource for beginning cooks! (I've made some mistakes before, that these answers might have prevented!)" CreationDate="2010-07-12T15:56:29.310" UserId="91" />
  <row Id="519" PostId="701" Text="Also, related question on oils: http://cooking.stackexchange.com/questions/670/when-is-a-cooking-oil-not-appropriate-to-substitute-for-another" CreationDate="2010-07-12T15:57:32.587" UserId="91" />
  <row Id="520" PostId="706" Text="Excellent summary and examples of regional uses; very helpful." CreationDate="2010-07-12T15:59:02.443" UserId="91" />
  <row Id="521" PostId="712" Text="Thanks, that info about frozen food is really helpful" CreationDate="2010-07-12T15:59:02.787" UserId="94" />
  <row Id="522" PostId="705" Text="+1 for smoke point information - see also related question http://cooking.stackexchange.com/questions/670/when-is-a-cooking-oil-not-appropriate-to-substitute-for-another" CreationDate="2010-07-12T15:59:34.037" UserId="91" />
  <row Id="523" PostId="709" Text="Interesting @Joe, I think I *only* use vinegar (I always have cider vinegar around for this purpose).  Of course you can deglaze with anything, especially on cast iron where the browned bits aren't even really stuck.  All of the things you list can also be kept at room temperature if you happen to be paranoid!" CreationDate="2010-07-12T16:01:30.040" UserId="41" />
  <row Id="524" PostId="709" Text="@kryptic: It's hard to say for sure because every coating is different and the companies don't really disclose a lot of information about them.  Some coatings don't even need the water, they'll leach into the food with just a high enough heat.  Others don't readily leach into solids but are easily absorbed by water.  It's partly because of all these unknowns that I tend to eschew the chemical non-stick coatings for all but the most basic cooking tasks (mainly frying on low to medium heat)." CreationDate="2010-07-12T16:05:54.577" UserId="41" />
  <row Id="525" PostId="749" Text="Yup, +1 for tapioca, far better than corn or potato starch for recipes that ask for arrowroot.  If they already specify arrowroot, they probably do so for a reason (otherwise they'd just ask for corn starch!)" CreationDate="2010-07-12T16:20:46.560" UserId="41" />
  <row Id="526" PostId="193" Text="Does wikipedia count as a reference? http://en.wikipedia.org/wiki/Shallow_frying  ... with shallow frying, you want the oil to come half way up the food as it cooks (which means the depth is less than 1/2 the thickness of the food to be cooked and displacement brings it the rest of the  way up).  This way, once you flip the food and cook on the second side, it's evenly cooked." CreationDate="2010-07-12T16:48:10.700" UserId="67" />
  <row Id="527" PostId="212" Score="1" Text="Still prefer my hands :)" CreationDate="2010-07-12T17:10:59.383" UserId="60" />
  <row Id="528" PostId="759" Text="This specific recipe had me add the sugar and heat to dissolve the sugar before whipping it.... since I won't be cooking it later as it is icing for cupcakes that have already been cooked. But I will try your method next time I don't have to heat my egg whites before beating them." CreationDate="2010-07-12T17:12:23.017" UserId="27" />
  <row Id="529" PostId="760" Text="Will the cream of tartar add anything to the taste of the recipe?" CreationDate="2010-07-12T17:12:57.290" UserId="27" />
  <row Id="530" PostId="760" Text="Be aware that copper bowls will impart a yellow tinge to your meringue." CreationDate="2010-07-12T17:26:32.917" UserId="60" />
  <row Id="531" PostId="762" Score="2" Text="That is rather condescending. He knows to plan better. But this is a forum where others will benefit from reading previous questions and answers. If someone else forgets, which is easy to do if you are having fun with friends, that they can easily check this site since Sam added this question." CreationDate="2010-07-12T17:31:54.390" UserId="27" />
  <row Id="532" PostId="762" Score="4" Text="You should check your sensitivity at the door Kyra. I don't intend it to be condescending. The fact is, that's the best way. However, I provided a solution and answer to his question in the event that Sam makes a mistake. I didn't suggest that it was a _bad_ question or that Sam was somehow inferior to anyone. We all make mistakes. P.S. Welcome to the internet. (Now that's condescension)" CreationDate="2010-07-12T17:48:25.233" UserId="60" />
  <row Id="533" PostId="755" Text="Fridge huh? Whenever I've done that they come out too soft and explosively hot and runny. When I do the freezer for a few hours, they come out perfectly." CreationDate="2010-07-12T17:57:21.020" UserId="60" />
  <row Id="534" PostId="193" Text="@Joe: Good enough.  I edited the answer." CreationDate="2010-07-12T18:11:12.660" UserId="41" />
  <row Id="535" PostId="661" Text="@derobert: Mixing water and salt does not seem to fall in any of the chemical reactions defined in http://en.wikipedia.org/wiki/Chemical_reaction" CreationDate="2010-07-12T18:28:41.377" UserId="62" />
  <row Id="536" PostId="407" Text="I see two people decided they didn't think this question fit well with the site. Can you suggest ways to improve the question to fit better? BTW, gluten-free cooking is a very, very important topic in a cooking site, so, we need to find good ways to encourage such questions here." CreationDate="2010-07-12T19:04:19.073" UserId="96" />
  <row Id="537" PostId="755" Text="Depends on what setting your fridge is at. Mine runs at just above freezing." CreationDate="2010-07-12T19:12:06.230" UserId="33" />
  <row Id="538" PostId="757" Score="2" Text="+1: It's ingredients 100%. If you use top quality olive oil, good balsamic, good basil, good tomatoes, and good bread...You can't really go wrong." CreationDate="2010-07-12T19:27:18.223" UserId="218" />
  <row Id="540" PostId="760" Text="@Kyra dunno, never needed to use it. But it's very commonly written up, so I doubt it." CreationDate="2010-07-12T19:32:14.293" UserId="149" />
  <row Id="541" PostId="762" Text="Why running water?  I haven't had to defrost a tub before, but my gut instinct tells me that submerging the entire container in a larger container of hot water would thaw it more evenly and almost as quickly.  You could also probably use a torch - just be careful not to set the container on fire if it's one of those plastic things. ;)" CreationDate="2010-07-12T19:38:53.653" UserId="41" />
  <row Id="542" PostId="553" Score="5" Text="Larger amounts of water help keep starch away from the pasta, which reduces its stickiness. Additionally, adding pasta into a large pot of boiling water keeps the temperature from dropping, something that can make pasta go mushy." CreationDate="2010-07-12T19:44:30.973" UserId="178" />
  <row Id="543" PostId="774" Text="Good point. &#xA;&#xA;What about in non-sushi applications? Should I always rinse rice? or, is it OK not to rinse when I'm not making sushi?" CreationDate="2010-07-12T19:57:04.407" UserId="32" />
  <row Id="544" PostId="774" Text="@Jacob R: I'd say sure, unless you're making sticky rice or some other kind of steamed rice." CreationDate="2010-07-12T20:01:09.810" UserId="218" />
  <row Id="545" PostId="768" Score="1" Text="+1 Thanks for the color info, I always wondered if that meant it was bad. I knew they colored it, but thought it was CO, as there are many articles that advocate its ban for such use :)" CreationDate="2010-07-12T20:01:57.453" UserId="94" />
  <row Id="546" PostId="774" Score="7" Text="@Jacob R: for risotto, you *never* rinse the rice, as you specifically want the starch that you're washing away." CreationDate="2010-07-12T20:05:14.870" UserId="67" />
  <row Id="547" PostId="773" Score="2" Text="I would edit to make this community wiki. There is no definitive answer." CreationDate="2010-07-12T20:08:08.903" UserId="32" />
  <row Id="548" PostId="757" Text="Ta :), suppose I find some excellent tomatoes, what then?" CreationDate="2010-07-12T20:12:10.453" UserId="92" />
  <row Id="549" PostId="218" Text="@Binary Worrier: Parchment paper is coated with silicone, and is heat-safe.  Wax paper is coated with wax which will melt if cooking with it.  (And there's 'dry' wax paper, so it's not all greasy feeling).   As you said you bake with it, if it doesn't make the cake taste like crayons, it's probably okay." CreationDate="2010-07-12T20:13:03.790" UserId="67" />
  <row Id="550" PostId="724" Score="1" Text="+1 on the 1:2 ratio.  I add the rice after the water is already boiling and then turn it down to simmer.  Also, I'm at around 5,000 ft so my brown rice takes a good 45 min." CreationDate="2010-07-12T20:14:45.707" UserId="65" />
  <row Id="551" PostId="756" Text="+1 agree about not removing the lid to check" CreationDate="2010-07-12T20:16:01.257" UserId="65" />
  <row Id="552" PostId="762" Text="@Aaronut Possibly to ensure a constant stream of hot water as opposed to the water temperature falling as it warms the container. A torch sounds pretty interesting though :)" CreationDate="2010-07-12T20:16:02.600" UserId="94" />
  <row Id="553" PostId="778" Text="Whenever I add sugar, everything tastes wonky to me. What kind of proportion do you use?" CreationDate="2010-07-12T20:18:58.690" UserId="218" />
  <row Id="554" PostId="122" Text="How much flour does this assume?" CreationDate="2010-07-12T20:19:49.017" UserId="65" />
  <row Id="555" PostId="464" Text="As a side-note, I've kept starters alive in the fridge for up to a month by adding extra rye flour, yogurt and a touch of honey 1-2 times a week." CreationDate="2010-07-12T20:20:12.807" UserId="122" />
  <row Id="556" PostId="762" Score="2" Text="@Aaronut: Science! If you just set the tub in still water then what happens is the water in contact with it gives up it's heat to the ice cream, making that water cooler. You end up with a little area of really cold water around the ice cream. Obviously this circulates throughout the water, but only by the relatively slow thermodynamic process. Also, as it progresses the water temperature decreases (obviously) and it looses some of it's _umph_. With moving water, you are constantly and _rapidly_ bringing fresh hot water into contact with the container. This allows for faster defrosting." CreationDate="2010-07-12T20:20:32.417" UserId="60" />
  <row Id="557" PostId="762" Text="A torch would probably be too focused to melt the ice cream evenly, plus you run into that air flow thing. That's why hair dryers _blow_ air. If you held your hair next to a hot coil it would take significantly longer to dry. (Evaporation also is sped up by moving air)." CreationDate="2010-07-12T20:22:40.773" UserId="60" />
  <row Id="558" PostId="447" Score="6" Text="Yes. The average American is pretty clueless about cooking pasta properly. Most don't know what _al dente_ means either. Yes, I'm American, but neither of those apply to me :)" CreationDate="2010-07-12T20:27:32.853" UserId="60" />
  <row Id="559" PostId="733" Text="No, the tofu is marinaded and fried, and the arrowroot is in the sauce, which is then added to the wok and fried until it thickens (half a minute or so)." CreationDate="2010-07-12T20:29:11.367" UserId="204" />
  <row Id="560" PostId="749" Text="Thanks, that sounds like a great tip. I'll try it out :)" CreationDate="2010-07-12T20:30:07.870" UserId="204" />
  <row Id="561" PostId="768" Text="Yes, it's Carbon Monoxide (CO), not CO₂" CreationDate="2010-07-12T20:30:47.133" UserId="60" />
  <row Id="562" PostId="775" Score="1" Text="Definitely agree with this, a pound of pasta + sauce will easily last a couple of days" CreationDate="2010-07-12T20:31:21.937" UserId="94" />
  <row Id="563" PostId="783" Text="I don't know...I boiled it for a good 10 minutes or so, and it didn't stick at all (stainless steel saucepan), and that's without any appreciable amount of butter." CreationDate="2010-07-12T21:24:39.480" UserId="218" />
  <row Id="564" PostId="768" Text="Woops. Learn something every day." CreationDate="2010-07-12T21:28:43.460" UserId="218" />
  <row Id="565" PostId="789" Text="This is slightly misleading, as Sea Salt and Kosher Salt are not the same thing. But still +1 for answering the question correctly." CreationDate="2010-07-12T21:37:22.137" UserId="99" />
  <row Id="566" PostId="789" Score="5" Text="@mike sherov: It's my understanding that nearly *all* salt is kosher by default, and that kosher salt is called so because it's used in extracting the blood from meat (which is a process by which meat is made kosher)." CreationDate="2010-07-12T21:41:20.157" UserId="218" />
  <row Id="567" PostId="767" Text="Sounds good, I shall expirament :)" CreationDate="2010-07-12T21:42:02.183" UserId="92" />
  <row Id="569" PostId="773" Text="@Jacob R: Wiki'd up." CreationDate="2010-07-12T21:46:26.490" UserId="218" />
  <row Id="570" PostId="789" Score="1" Text="@Satanicpuppy, yes, this is true. Which is why it's almost not worth mentioning that sea salt is **a** kosher salt. If you go to the store and buy &quot;kosher salt&quot;, you'll be buying a different product than &quot;sea salt&quot;." CreationDate="2010-07-12T21:55:22.790" UserId="99" />
  <row Id="571" PostId="104" Score="1" Text="Yeah, Google is awesome for this. Has a wide variety of conversions. http://www.google.com/search?q=hbar+in+slug+acres+per+fortnight" CreationDate="2010-07-12T22:12:12.183" UserId="219" />
  <row Id="575" PostId="778" Score="1" Text="3/4 cup balsamic&#xA;1/4 cup soy sauce&#xA;2 tsp sugar&#xA;1 tbsp unsalted butter&#xA;&#xA;mix liquids and reduce to about 1/2 cup and then stir in butter and let it melt." CreationDate="2010-07-12T22:59:04.473" UserId="32" />
  <row Id="576" PostId="787" Text="Just a heads-up, the thread with the content is http://meta.cooking.stackexchange.com/questions/36/cooking-terms-glossary" CreationDate="2010-07-12T23:40:38.913" UserId="115" />
  <row Id="577" PostId="126" Text="I saw that on Good Eats, looks really handy (I think it's velcro there)" CreationDate="2010-07-12T23:40:55.170" UserId="205" />
  <row Id="578" PostId="36" Score="3" Text="Does it depend on whether it is salted or unsalted butter? In my experience, salted butter can last quite a while at room temperature." CreationDate="2010-07-12T23:43:12.547" UserId="205" />
  <row Id="579" PostId="770" Text="Ciabatta would be a more authentic component, failing that, lightly toasted French baguette." CreationDate="2010-07-13T01:37:31.083" UserId="115" />
  <row Id="580" PostId="315" Score="3" Text="@forefinger: how do your lovers care for them?" CreationDate="2010-07-13T01:50:06.623" UserId="43" />
  <row Id="581" PostId="789" Score="10" Text="It's worth mentioning *why* the iodine is added: it's not some added preservative, but is **added because you need it.**  Iodine deficiency causes all sorts of [nasty problems](http://en.wikipedia.org/wiki/Iodine_deficiency); and unless you take multi-vitamins, you likely won't get nearly as much iodine as you need if not for the iodine added to table salt." CreationDate="2010-07-13T01:50:23.923" UserId="147" />
  <row Id="582" PostId="805" Score="2" Text="I hold the paring knife right near the tip when doing this -- so there's no way for the knife to go in more than a couple mm / less than 1/8 of an inch." CreationDate="2010-07-13T02:17:58.443" UserId="67" />
  <row Id="583" PostId="801" Text="Many lasagna recipes will cook raw noodles sufficiently. Experimentation will be necessary to determine if the resulting lasagna is too dry. A quick soak will alleviate some of the dryness." CreationDate="2010-07-13T02:22:01.320" UserId="72" />
  <row Id="584" PostId="804" Score="2" Text="There's a [question on peeling peaches](http://cooking.stackexchange.com/questions/692/how-to-peel-peaches) and the answers there apply to tomatoes." CreationDate="2010-07-13T02:22:32.443" UserId="183" />
  <row Id="585" PostId="807" Score="2" Text="The advantage of plunging them into icewater is twofold: you stop the cooking immediately, and the water helps to move the skins away from the tomato (assuming you peel *in* the water...)" CreationDate="2010-07-13T02:55:31.787" UserId="86" />
  <row Id="586" PostId="793" Text="&quot;Best variety&quot; presupposes an answer (that your problem is related to the variety, and not the condition of the garlic or the technique used to prepare it). Best just ask, &quot;How should I roast garlic?&quot; and describe your problem in detail..." CreationDate="2010-07-13T02:59:01.263" UserId="86" />
  <row Id="587" PostId="789" Score="1" Text="agreed, @BlueRaja -- unless you're eating plenty of seafood (and most American's aren't), you need to get iodine.  I still get disturbing flashbacks from 15+ years ago, when I worked doing web development for a university, and one the faculty members wanted us to scan in a bunch of pictures from his trip for Doctors Without Borders -- I had to pass off the project as hours of looking at the doc posing with people with goiters larger than their head really got to me." CreationDate="2010-07-13T03:02:58.180" UserId="67" />
  <row Id="588" PostId="800" Score="1" Text="Well I'm trying to learn how to melt glucose, not how to substitue it with a syrup :)" CreationDate="2010-07-13T03:24:54.080" UserId="69" />
  <row Id="589" PostId="787" Text="If you said to make a full fledged multi-lingual thesaurus, sure, but a glossary, especially one edited by multiple people is more likely to lose the subtlety of differences in languages; when the words are homonyms, it's more obvious, but polysemous terms when in one culture the term isn't as all-encompassing as another starts getting tricky.  A thesaurus would also help track relationships and a multi-lingual one could track preferred terms for different cultures." CreationDate="2010-07-13T03:33:59.047" UserId="67" />
  <row Id="590" PostId="784" Text="If I were to ask an individual question 'I have a recipe that tells me to use (x), what are they talking about', it'd be in-topic.  Talking about if this is in-topic or out of topic belongs on meta, but this is a question about an aspect of cooking, not about this site in general. ... I'll go post something on meta to ask if this is/isn't in scope with the site." CreationDate="2010-07-13T03:41:48.627" UserId="67" />
  <row Id="591" PostId="806" Text="Ice water after submerging in hot water is the key." CreationDate="2010-07-13T03:53:48.937" UserId="33" />
  <row Id="592" PostId="807" Score="1" Text="I find it slows me down, but I've never actually timed it ... and I don't have an ice maker, so then I have to blow both my trays of ice if I'm making a match of sauce and still likely won't have enough. One I get the right timing down on the tomatoes (is today's tomato a 5-count, or a 7-count?), I don't need any extra help.  And that's without peeling in the ice water -- that just sounds painful to me, thinking back to peeling frozen bananas, where I'd have to stop often from the cold-induced pain to warm my hands." CreationDate="2010-07-13T04:43:28.987" UserId="67" />
  <row Id="593" PostId="799" Text="papin, do you have any info on how temperature affects chewiness or crust formation?" CreationDate="2010-07-13T05:33:57.473" UserId="67" />
  <row Id="594" PostId="674" Text="You can also use yogurt instead of buttermilk." CreationDate="2010-07-13T08:00:55.673" UserId="207" />
  <row Id="595" PostId="678" Text="+1 for lasagna with bechamel and grated cheese" CreationDate="2010-07-13T08:02:42.940" UserId="207" />
  <row Id="596" PostId="406" Score="3" Text="A small chunk of butter can do the trick as well." CreationDate="2010-07-13T08:10:36.773" UserId="69" />
  <row Id="597" PostId="762" Text="Thanks for the concern @Kyra, but I've thick enough skin, and enough of a sense of humour to take anything @hobodave can throw my way.  I don't feel it was condescending, after all he did put a smiley.  I think the hot running water might have been a better plan, and at least I have some more options for next time.  Thanks." CreationDate="2010-07-13T08:30:10.003" UserId="210" />
  <row Id="598" PostId="763" Text="If only, unfortunately when there are 32 people all waiting for food to be served, and you are already 10 mins late, the prospect of waiting another 25 mins or so is not all that appealing to everyone." CreationDate="2010-07-13T08:31:44.617" UserId="210" />
  <row Id="599" PostId="743" Score="1" Text="+1 for a lid.  I always prefer to cook my eggs with a lid." CreationDate="2010-07-13T08:35:50.443" UserId="210" />
  <row Id="600" PostId="811" Score="1" Text="Embrace the greenness. Call it green garlic bread :-)" CreationDate="2010-07-13T08:38:13.650" UserId="42" />
  <row Id="601" PostId="298" Text="is this for fresh, green coconut, or not fresh, brown, hairy ones?" CreationDate="2010-07-13T08:48:54.063" UserId="210" />
  <row Id="602" PostId="304" Text="I would use a hammer instead." CreationDate="2010-07-13T09:23:47.947" UserId="16" />
  <row Id="603" PostId="727" Score="1" Text="@Harlan, that is the sort of information I was angling for, as knowing that a certain gelling agent means the result can be served hot a still solid is useful when deciding on what to use." CreationDate="2010-07-13T09:59:34.080" UserId="210" />
  <row Id="604" PostId="729" Text="+1 for frying in the oven." CreationDate="2010-07-13T10:08:35.367" UserId="207" />
  <row Id="605" PostId="298" Text="related -- http://cooking.stackexchange.com/questions/572/knife-chopping-through-bone-or-coconut" CreationDate="2010-07-13T11:02:42.797" UserId="67" />
  <row Id="606" PostId="815" Text="I work along the seam, rotating / hitting as I go ... yours sounds like you're focusing in one place?" CreationDate="2010-07-13T11:33:28.910" UserId="67" />
  <row Id="607" PostId="815" Text="yeah, I find that a sharp blow in the right place creates a crack across about half the coconut, which you can then prise open, or you can rotate and hit again to completely separate.  I've added this info to the answer." CreationDate="2010-07-13T11:38:24.173" UserId="210" />
  <row Id="608" PostId="241" Score="1" Text="...and then you can cut a grid in the thick flesh (not going through the skin), with cuts perhaps 2cm apart. Push it inside out and you have a hedgehog which you can eat without getting too messy :)" CreationDate="2010-07-13T11:40:40.567" UserId="204" />
  <row Id="609" PostId="572" Text="see this for related info on coconut opening: http://cooking.stackexchange.com/questions/298/how-do-you-open-a-coconut/815#815" CreationDate="2010-07-13T11:44:44.523" UserId="210" />
  <row Id="610" PostId="815" Text="This could use an image to demonstrate :)" CreationDate="2010-07-13T11:46:59.400" UserId="122" />
  <row Id="611" PostId="572" Text="and although not always possible, avoid chopping through the bones by slipping the knife through the tendons that join the bones together, this makes it much more simple to separate chicken thighs from the bird etc.  Its just a matter of getting the knife in the right place.  Obviously can't work for chopping ribs in half, or cutting through the breast bones of a chicken, but..." CreationDate="2010-07-13T11:47:29.040" UserId="210" />
  <row Id="612" PostId="800" Text="this is a good comment, but not a good answer, as it doesn't answer the question." CreationDate="2010-07-13T11:49:09.817" UserId="210" />
  <row Id="613" PostId="337" Text="@Binary You will find it's quite country dependant. In some countries it's just not possible to obtain suet." CreationDate="2010-07-13T11:53:13.397" UserId="115" />
  <row Id="614" PostId="298" Score="3" Text="English or African :-)" CreationDate="2010-07-13T12:05:35.527" UserId="149" />
  <row Id="615" PostId="770" Score="1" Text="So you cook too, is there anything you don't do well ya bad hoor? Thanks for this, I reckon I may have trouble finding &quot;New Jersey&quot; tomatos here in Dublin (the original, Irish one), but I'm sure I'll find a substitute :) Thanks again" CreationDate="2010-07-13T12:20:50.767" UserId="92" />
  <row Id="616" PostId="25" Score="7" Text="Donut must have meant: white eggs from white laying hens and brown eggs from brown laying hens.  Leghorn hens lay white eggs.  Their feathers can be all white, or all black, or mixed brown." CreationDate="2010-07-13T12:28:29.927" UserId="183" />
  <row Id="617" PostId="828" Score="1" Text="Flour works when frying your meatballs. However, you have to make sure to not overcoat the meatball. I coat my meatballs in flour and then use a sifter to make sure they're not overcoated." CreationDate="2010-07-13T12:33:29.430" UserId="32" />
  <row Id="618" PostId="826" Score="3" Text="did you mean 500kg or 500g? :)" CreationDate="2010-07-13T12:34:14.377" UserId="125" />
  <row Id="619" PostId="779" Text="Interesting technique with the cake. I'll have to keep that in mind!" CreationDate="2010-07-13T12:36:05.637" UserId="32" />
  <row Id="620" PostId="826" Text="@lomaxx I meant g ;)" CreationDate="2010-07-13T12:51:31.547" UserId="196" />
  <row Id="621" PostId="815" Text="@jmoeller: I'll work on that.  Not sure my ascii art is that good ;)" CreationDate="2010-07-13T13:14:49.013" UserId="210" />
  <row Id="622" PostId="822" Text="A good explanation ... what I was looking for :)" CreationDate="2010-07-13T13:27:36.847" UserId="69" />
  <row Id="623" PostId="755" Text="Can you edit in an example of an appropriate batter mix?" CreationDate="2010-07-13T13:53:01.857" UserId="21" />
  <row Id="624" PostId="513" Text="If I could upvote this multiple times I would :-)" CreationDate="2010-07-13T13:57:42.390" UserId="197" />
  <row Id="625" PostId="839" Text="I would propably give it a whack with the most common yeast in the country, in Denmark that would be &quot;compressed yeast&quot; I think the english term is." CreationDate="2010-07-13T14:02:34.313" UserId="69" />
  <row Id="626" PostId="830" Text="+1 for sherry - several Asian recipes actually call for either sherry or rice wine.  BTW, it's spelled *sake*." CreationDate="2010-07-13T14:05:23.370" UserId="41" />
  <row Id="627" PostId="841" Text="I wasn't very clear: I need to buy a new knife set, so this is a &quot;starting over&quot; scenario. Keeping what I have is not an option; I have nothing." CreationDate="2010-07-13T14:17:12.920" UserId="184" />
  <row Id="628" PostId="841" Score="3" Text="Ceramic knives have a nasty habit of chipping and even snapping. I'd invest in a set of quality steel knives." CreationDate="2010-07-13T14:17:52.840" UserId="115" />
  <row Id="629" PostId="842" Text="'regular' depending on where you live, see comment on Satanicpuppy's answer" CreationDate="2010-07-13T14:23:32.140" UserId="69" />
  <row Id="630" PostId="825" Text="sounds interesting" CreationDate="2010-07-13T14:35:49.723" UserId="79" />
  <row Id="631" PostId="735" Text="thanks, that French Culinary Institute link was just what I was looking for." CreationDate="2010-07-13T14:48:35.140" UserId="210" />
  <row Id="632" PostId="842" Text="indeed, which is why I quoted it.  according to wikipedia danish 'regular' (compressed yeast as you said) is one of the forms of bakers yeast as is active dried, which would be 'regular' yeast in the UK, and I think America.  I assume that anyone referring to it as 'regular' is from the US." CreationDate="2010-07-13T14:52:14.647" UserId="210" />
  <row Id="633" PostId="843" Score="2" Text="+1 this is also a good idea, and can make the sauce more tasty. And means less washing up and makes the whole thing quicker." CreationDate="2010-07-13T15:01:06.340" UserId="210" />
  <row Id="634" PostId="654" Score="4" Text="You may also want to increase the baking powder in the recipe, as eggs also have a leavening effect, which is sometimes desired. It often is not so simple as 1 egg = ____ because eggs are used for different reasons in different recipes. Think about what the eggs are *doing* and try to replace the function." CreationDate="2010-07-13T15:04:10.657" UserId="220" />
  <row Id="635" PostId="91" Text="+1: There's a video out there on where the guys on some science program made ice-cream with liquid nitrogen. The faster it cools the smaller the ice crystals, and the smoother it is. Apparently scientist's ice-cream is *incredibly* smooth. I couldn't find the video I saw, but this girl seems to be doing the same thing http://www.youtube.com/watch?v=gqoxvy7gESs" CreationDate="2010-07-13T15:26:10.333" UserId="92" />
  <row Id="636" PostId="849" Score="1" Text="and how do you recommend best getting to the cusp?  low heat, long time?  high heat regular turning?  Under the grill (broiler)?  In the oven? frying pan?" CreationDate="2010-07-13T15:36:45.953" UserId="210" />
  <row Id="637" PostId="846" Text="Bacon powder doesn't contain the actual bacon, it's a mixture of bacon **fat** and starch. How you turn that into powder? I have no idea :)" CreationDate="2010-07-13T15:36:54.063" UserId="92" />
  <row Id="638" PostId="846" Score="5" Text="@Binary Worrier, I can answer that.  render out the fat, and mix it with tapioca maltodextrin which stabilises the fat into a solid.  Then pass through a sieve to get a powder.  But this (whilst delicious in the right context) has no substance (as as soon as you put it in your mouth the liquid destabilises the tapioca maltodextrin and releases the bacon fat), whereas crispy bacon, powdered, is a little crunchy.  and this is what I'm looking for." CreationDate="2010-07-13T15:40:42.427" UserId="210" />
  <row Id="639" PostId="847" Text="+1 for &quot;seal strong-smelling foods in airtight containers&quot;. If food is contaminated by smell, it's possible to get bacterial cross contamination between the foods too. Sealed containers!" CreationDate="2010-07-13T15:41:18.043" UserId="92" />
  <row Id="640" PostId="850" Text="Adding salt to an ice bath won't do much if the ice is only at freezing, will it?" CreationDate="2010-07-13T15:49:25.840" UserId="219" />
  <row Id="641" PostId="849" Score="3" Text="@sam holder: Low heat, long time all the way. If you cook it on high heat, it'll burn before all the fat cooks off." CreationDate="2010-07-13T15:52:42.627" UserId="218" />
  <row Id="642" PostId="850" Score="9" Text="@ceejayoz: Adding salt lowers the freezing point of the water, so it actually allows the liquid temperature to drop *below* the freezing point. It's the same reason you put salt in the ice around an ice cream maker." CreationDate="2010-07-13T15:53:47.477" UserId="218" />
  <row Id="645" PostId="835" Score="1" Text="Question asked 2 hours ago. Answered 2 hours ago. Answer accepted... Shoudn't we wait little more, even if the answer seems fine?" CreationDate="2010-07-13T15:55:44.403" UserId="181" />
  <row Id="646" PostId="850" Score="6" Text="+1 The Mythbusters confirmed this method too, in episode 29! (http://en.wikipedia.org/wiki/MythBusters_(2005_season)#Episode_29_.E2.80.93_.22Cooling_a_Six_pack.22)" CreationDate="2010-07-13T15:59:45.553" UserId="91" />
  <row Id="647" PostId="818" Score="2" Text="+1: This is absolutely the best way to not chop your hand off. I recommend using an actual drill to drill the holes...It works great. Obviously make sure your drill bit is clean (I actually have a couple I use just for food)." CreationDate="2010-07-13T16:01:02.887" UserId="218" />
  <row Id="648" PostId="850" Score="18" Text="@ceejayoz: Actually, the ice is at the temperature of your freezer, which is well below freezing. The salt allows for the ice to melt at a lower temperature, giving the heat-transfer advantages of liquid water at or near the temperature of your freezer." CreationDate="2010-07-13T16:07:11.993" UserId="220" />
  <row Id="649" PostId="685" Text="+1 for some great information on the topic" CreationDate="2010-07-13T16:11:41.473" UserId="91" />
  <row Id="650" PostId="858" Score="2" Text="I can't stop saying this in a Jamaican accent.  Makes it sound even more delicious." CreationDate="2010-07-13T16:15:28.087" UserId="210" />
  <row Id="651" PostId="859" Text="Wow, looks amazing. Never heard of anything like this before :) thanks!" CreationDate="2010-07-13T16:16:35.790" UserId="181" />
  <row Id="652" PostId="851" Text="Interesting.  why the sugar?" CreationDate="2010-07-13T16:20:51.590" UserId="210" />
  <row Id="653" PostId="859" Score="1" Text="I picked up a similar item from Sur la Table: http://www.surlatable.com/product/666214.do" CreationDate="2010-07-13T16:24:53.927" UserId="219" />
  <row Id="654" PostId="850" Text="Righto, +1 from me then. :-)" CreationDate="2010-07-13T16:25:48.327" UserId="219" />
  <row Id="655" PostId="859" Text="@ceejayoz: does that one allow a liquid to be pushed up through the chicken?" CreationDate="2010-07-13T16:26:27.700" UserId="210" />
  <row Id="656" PostId="851" Score="2" Text="Powdered sugar has corn starch in it. I'll bet you can get by with just adding corn starch (or any other starch) to crispy bacon... Cool technique!" CreationDate="2010-07-13T16:27:05.297" UserId="45" />
  <row Id="657" PostId="845" Text="It's a good practice to comment when downvoting. While this site is in beta it's stil getting its shape and for me feedback on questions is more than desired." CreationDate="2010-07-13T16:38:01.700" UserId="181" />
  <row Id="658" PostId="861" Text="That's correct, it's a pyramid type. I do have a rotary parmesan cheese grater; the thought to get a coarse blade for it didn't occur to me. An excellent suggestion without a lot of expense." CreationDate="2010-07-13T16:45:45.577" UserId="91" />
  <row Id="659" PostId="807" Text="Heh... I suppose it might make a bigger difference when you're doing a bushel or more at a time. You can make a lot of ice up ahead by just freezing any old container of water (provided you get enough surface area, it's not like the tomatoes care what the ice *looks* like). But this reminds me of another technique..." CreationDate="2010-07-13T16:59:16.553" UserId="86" />
  <row Id="660" PostId="850" Score="7" Text="Some agitation in the water will help too." CreationDate="2010-07-13T17:12:03.897" UserId="106" />
  <row Id="661" PostId="855" Score="2" Text="Some mandolins have an additional attachment that acts like a &quot;pusher block&quot; - a piece of material used to push wood through a shaper or saw without getting one's fingers too close to the blades.  Using one of these, you grate it down to the point that you've only got a bit left, then put the pusher on top of it and grate all the way down to nothing.  (The block rides on the edges of the mandolin so that it doesn't come in contact with the blades.)" CreationDate="2010-07-13T17:16:59.240" UserId="106" />
  <row Id="662" PostId="858" Score="1" Text="We tried it a while back and, while I don't think the can itself is a concern, we had a hard time getting the chicken to a safe internal temperature before the outside was completely charred - the most direct way for heat to get to the inside of the bird is completely blocked by this method." CreationDate="2010-07-13T17:19:30.377" UserId="106" />
  <row Id="663" PostId="867" Score="1" Text="Cold running water seems to be best." CreationDate="2010-07-13T17:22:05.067" UserId="61" />
  <row Id="664" PostId="831" Score="1" Text="Naw, see... You use the gin to make martinis, and cook with the vinegar that the olives came packed in... If it doesn't taste right, you didn't drink enough gin while making it." CreationDate="2010-07-13T17:24:05.920" UserId="86" />
  <row Id="665" PostId="788" Text="see sea... ¿si?" CreationDate="2010-07-13T17:25:22.033" UserId="106" />
  <row Id="666" PostId="791" Score="3" Text="&quot;Natural&quot; means almost nothing.  However, it is more flavorful because it has other minerals in it.  Some of those may be better for you than others." CreationDate="2010-07-13T17:26:34.920" UserId="106" />
  <row Id="667" PostId="840" Score="2" Text="See also: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen" CreationDate="2010-07-13T17:26:53.920" UserId="86" />
  <row Id="668" PostId="719" Text="Totally agree. The hot-soak concept also makes it hard to overcook them." CreationDate="2010-07-13T17:28:23.527" UserId="184" />
  <row Id="669" PostId="875" Score="2" Text="Yeah, what's probably happening is that the cheese is getting warm from the processing and from being out at room temperature.  So the grater ends up stretching it instead of cutting through it.  Freezing or deep-chilling it will extend its working life." CreationDate="2010-07-13T17:31:59.653" UserId="106" />
  <row Id="670" PostId="875" Text="Great! I never even thought about doing that. Thanks!" CreationDate="2010-07-13T17:33:51.320" UserId="32" />
  <row Id="671" PostId="858" Score="2" Text="@GalacticCowboy Low and slow is the way to go. Indirect, smoky heat." CreationDate="2010-07-13T17:52:45.653" UserId="219" />
  <row Id="672" PostId="859" Text="Yep, it has a beer-can sized cup you fill with fluid that the chicken sits on. Hit &quot;additional views&quot; for a photo." CreationDate="2010-07-13T17:53:19.210" UserId="219" />
  <row Id="673" PostId="879" Text="I've brined chickens before roasting them on the grill and they didn't get as juicy as I've gotten them with the beer can method." CreationDate="2010-07-13T17:54:30.330" UserId="219" />
  <row Id="674" PostId="876" Score="5" Text="So much of this is a preference thing." CreationDate="2010-07-13T17:56:41.777" UserId="219" />
  <row Id="675" PostId="217" Score="1" Text="I don't think cilantro would give you a good substitution for parsley at all.  Completely different flavor profiles and there are many people who just can't stand cilantro!" CreationDate="2010-07-13T18:38:58.273" UserId="223" />
  <row Id="676" PostId="874" Score="1" Text="This is fabulous and hilarious!" CreationDate="2010-07-13T18:59:05.643" UserId="190" />
  <row Id="677" PostId="845" Text="I'm guessing but the down-vote is likely since &quot;fridge smell&quot; isn't exactly a culinary issue. It's a housekeeping problem." CreationDate="2010-07-13T19:02:13.423" UserId="8" />
  <row Id="678" PostId="785" Score="1" Text="basil? Wow... See, this is what makes substitution so *interesting*" CreationDate="2010-07-13T19:31:16.277" UserId="86" />
  <row Id="679" PostId="886" Score="2" Text="pan-fried or deep fried?" CreationDate="2010-07-13T19:42:00.867" UserId="190" />
  <row Id="680" PostId="845" Text="Maybe I wasn't specific enough. I don't mean bad smell from the old fridge, I mean having various &quot;nice&quot; flavours that, when mixed, aren't nice any more. Putting everything in boxes is an option, of course, but I'm wondering is there anything more to do." CreationDate="2010-07-13T19:43:45.373" UserId="181" />
  <row Id="681" PostId="785" Text="I know! Its amazing what you can use to substitute something else." CreationDate="2010-07-13T20:03:43.903" UserId="27" />
  <row Id="684" PostId="171" Text="@Vinko: I think it's a palate thing. I agree with you, but I also can't really _taste_ dry oregano. I mean, I taste it, but it's more like &quot;dry herby green stuff&quot;, and I can't tell the difference between oregano and marjoram." CreationDate="2010-07-13T20:55:47.727" UserId="60" />
  <row Id="685" PostId="898" Score="1" Text="Smash n snatch is the simplest by far." CreationDate="2010-07-13T20:58:27.143" UserId="60" />
  <row Id="689" PostId="835" Text="I generally come back to my questions and review them if there are better answers" CreationDate="2010-07-13T21:21:02.017" UserId="125" />
  <row Id="690" PostId="851" Score="6" Text="My mother used to bake bacon in brown sugar. Result: candied bacon, possibly the most deadly food product on the planet." CreationDate="2010-07-13T21:24:09.647" UserId="218" />
  <row Id="691" PostId="791" Score="1" Text="I agree. The &quot;natural&quot; in quotes was meant to be indicative that it means almost nothing." CreationDate="2010-07-13T21:25:10.427" UserId="99" />
  <row Id="693" PostId="894" Text="Even easier if you cut the core out *after* cutting them in half :)" CreationDate="2010-07-13T21:49:22.440" UserId="204" />
  <row Id="694" PostId="28" Text="Awesome idea - in the freezer! Never thought of that, I just keep it in a jar until it goes rancid :(" CreationDate="2010-07-13T21:53:32.423" UserId="204" />
  <row Id="697" PostId="899" Score="3" Text="The day I was informed of this trick was the day after I'd laboriously peeled over a dozen heads of garlic." CreationDate="2010-07-13T22:04:15.800" UserId="219" />
  <row Id="698" PostId="135" Score="2" Text="@hobodave : white paper bags are more likely to be treated to make them smooth to the touch (I think they use clay?), which can make it less easy to allow air through.  Also, brown paper bags used to be a pretty commonly available thing, before most grocery stores switched over to plastic bags." CreationDate="2010-07-13T22:07:32.460" UserId="67" />
  <row Id="700" PostId="789" Score="2" Text="That said, the massive amount of salt in American prepared food probably covers you - if you eat out occasionally, you're probably fine cooking with sea salt all the time." CreationDate="2010-07-13T22:31:10.677" UserId="219" />
  <row Id="701" PostId="851" Text="@sam That's just the recipe I'm familiar with. I guess one could use any fine starch powder and which you choose will largely depend on the purpose of the bacon powder, i.e. will it be used in a sweet or savoury dish." CreationDate="2010-07-13T22:53:14.083" UserId="115" />
  <row Id="702" PostId="851" Text="@Harlan probably correct, see my comment to Sam. The starch is only being used as a binding and a carrier." CreationDate="2010-07-13T22:54:24.067" UserId="115" />
  <row Id="703" PostId="849" Score="1" Text="I think the degree of 'pulverisation' of the bacon will depend on it's intended use. if you're going to use it like cracked pepper, then a fine powder is unnecessary. However, with a fine powder like preparation, it's idea to use on sweet and savoury dishes where 'crunch' is undesired." CreationDate="2010-07-13T22:59:32.933" UserId="115" />
  <row Id="704" PostId="906" Score="10" Text="+1 for &quot;shake the hell out of it&quot;" CreationDate="2010-07-13T23:10:31.450" UserId="91" />
  <row Id="707" PostId="904" Text="Remember to check for allergies against nuts before serving." CreationDate="2010-07-13T23:31:26.313" UserId="115" />
  <row Id="709" PostId="899" Score="6" Text="Be sure to **NOT** use a ceramic knife. It can easily break." CreationDate="2010-07-14T00:41:15.663" UserId="43" />
  <row Id="710" PostId="840" Score="7" Text="Note: ceramic knifes are only structurally sound for cutting. Do not put extreme pressure other directions -- they are brittle. For instance, do not use the flat side to break open garlic. It's an expensive mistake to make." CreationDate="2010-07-14T00:50:04.850" UserId="43" />
  <row Id="711" PostId="850" Text="Yes, this helps for all of the reasons mentioned above. Think about the effects of putting salt on icy steps in the winter. Unless it's violently cold, the ice will melt because the salt lowers the freezing point -- the temperature of the water/ice hasn't changed, just the freezing point." CreationDate="2010-07-14T00:53:14.673" UserId="43" />
  <row Id="712" PostId="873" Score="1" Text="I usually just eat the extra chunks :)" CreationDate="2010-07-14T01:02:21.253" UserId="203" />
  <row Id="713" PostId="904" Text="Do you know what kind of vegetarian they are?  I'm assuming ovo-lacto vegetarian, they eat dairy and egg, since you didn't specify but if you don't know it's worth checking." CreationDate="2010-07-14T01:39:05.727" UserId="65" />
  <row Id="715" PostId="831" Text="I think the problem with gin would be the alcohol content, even though it may be a flavour substitute." CreationDate="2010-07-14T02:06:15.193" UserId="115" />
  <row Id="716" PostId="831" Text="@Knives I'm not big on Martinis but a large G&amp;T would hit the mark :)" CreationDate="2010-07-14T02:07:45.597" UserId="115" />
  <row Id="717" PostId="904" Score="1" Text="It's also worth noting that some &quot;vegetarians&quot; don't consider fish to be meat and thus eat it. Like @Kiesa says, it's worth checking exactly what they do and don't eat." CreationDate="2010-07-14T02:43:26.070" UserId="157" />
  <row Id="718" PostId="881" Text="Anthony Bourdain mentions several times in the Les Halles Cookbook that he doesn't like sirloin because it doesn't have enough flavor. Personally, I haven't done enough comparisons to be able to agree or disagree." CreationDate="2010-07-14T02:56:16.133" UserId="205" />
  <row Id="719" PostId="831" Text="I love a good g&amp;t, but.. I hate olives in them!" CreationDate="2010-07-14T02:58:01.840" UserId="86" />
  <row Id="720" PostId="886" Text="pan-fried is the intention of the question, but interpret and answer however you see fit" CreationDate="2010-07-14T03:07:37.590" UserId="79" />
  <row Id="721" PostId="881" Score="4" Text="Anthony Bourdain smokes too much to notice subtle flavours. :-)" CreationDate="2010-07-14T03:15:10.077" UserId="178" />
  <row Id="722" PostId="849" Score="1" Text="It's a lot easier if you use a George Foreman grill. I swear that thing was invented to cook bacon. Slanted surface drains the grease automatically, so you can get crispy bacon very fast." CreationDate="2010-07-14T03:32:12.723" UserId="117" />
  <row Id="723" PostId="858" Score="2" Text="Works good with coke or Mountain Dew too :-)" CreationDate="2010-07-14T04:09:32.100" UserId="10" />
  <row Id="724" PostId="601" Text="@Ryan, this allows you to pre prepare a large amount of vegetables without them losing their colour.  As by the end they are now cooked, but cold, you can then reheat them at serving time either by dunking in a large pot of boiling water for a few seconds or by warming in a pan with butter, or however for how you want to serve them.  Dunking in cold water might not be appropriate if you are only serving a few people and can cook all the veg at the same time (remember, blanch in small potions), but if you can't (or want to prepare them in advance) then this approach will solve your problem" CreationDate="2010-07-14T07:14:37.983" UserId="210" />
  <row Id="725" PostId="881" Text="Marbled beef and regular muscular beef are so different in taste and texture it isn't fair to compare them. I enjoy both. One thing that makes Kobe beef popular is that you can overcook it and it will still be tender, and that's why the 'gosh **blood**' people dig it." CreationDate="2010-07-14T08:22:06.713" UserId="143" />
  <row Id="726" PostId="840" Text="@Knives Totally. This question was more about the material." CreationDate="2010-07-14T08:22:34.250" UserId="184" />
  <row Id="727" PostId="722" Score="1" Text="I should note: my grandmother uses a rounded metal spatula with great success. She has 60 some odd years on me." CreationDate="2010-07-14T08:31:21.420" UserId="184" />
  <row Id="728" PostId="844" Text="What is a mandolin?" CreationDate="2010-07-14T08:38:37.127" UserId="204" />
  <row Id="729" PostId="375" Score="4" Text="@txwikinger: actually salt is not a base, salt is a salt. Salts are what are formed when an acid reacts with a base." CreationDate="2010-07-14T08:45:11.887" UserId="204" />
  <row Id="730" PostId="919" Text="+1 Indeed its a great information for me." CreationDate="2010-07-14T08:58:39.840" UserId="153" />
  <row Id="731" PostId="844" Score="6" Text="@Joel : a mandoline is a blade set into a surface sort of like a block plane for wood -- only in this case, you use it with the blade up, and move the food along it to make very thin slices:  http://en.wikipedia.org/wiki/Mandoline" CreationDate="2010-07-14T09:36:23.610" UserId="67" />
  <row Id="732" PostId="872" Text="you can add some cornstarch to AP flour to lower its protein content as a substitute" CreationDate="2010-07-14T09:50:42.797" UserId="207" />
  <row Id="733" PostId="825" Text="like the idea of using a straw to hold the liquid whilst cooling to get the spaghetti effect, then using a syringe to get it out." CreationDate="2010-07-14T10:03:01.590" UserId="210" />
  <row Id="734" PostId="933" Score="2" Text="did you mean how hot?" CreationDate="2010-07-14T10:50:24.383" UserId="125" />
  <row Id="735" PostId="938" Text="thanks a lot. any pointers on bakers percentages?  Not heard the term before..." CreationDate="2010-07-14T11:08:00.487" UserId="210" />
  <row Id="738" PostId="938" Text="It is the ratio of the ingredients to flour. In its simplest form, if you are using 1lb flour and 0.6lb water, you have 100% flour and 60% water. This way it is easy to change the amounts. See http://www.thefreshloaf.com/node/4929/baker039s-percentage#comment-24842" CreationDate="2010-07-14T11:16:00.193" UserId="207" />
  <row Id="740" PostId="933" Text="Yes, I did.  Corrected." CreationDate="2010-07-14T11:20:56.427" UserId="128" />
  <row Id="741" PostId="852" Score="11" Text="actually as I recall the *fastest* way was to use a fire extinguisher, but it's expensive. Seriously!" CreationDate="2010-07-14T11:27:03.887" UserId="120" />
  <row Id="742" PostId="864" Text="I did this once and it did .. not .. end well" CreationDate="2010-07-14T11:27:34.433" UserId="120" />
  <row Id="743" PostId="931" Score="1" Text="See [question 936](http://cooking.stackexchange.com/questions/936/in-reference-to-baking-bread-what-is-a-mother-culture) for an explanation of what is a mother culture." CreationDate="2010-07-14T11:28:29.550" UserId="183" />
  <row Id="744" PostId="279" Text="The turning thing is a myth: turning will not dry it out. It will cause the heat to penetrate the meat more evenly, and probably give a better result" CreationDate="2010-07-14T11:36:03.983" UserId="225" />
  <row Id="745" PostId="933" Score="2" Text="Also, it should be schnitzel with a c, shouldn't it?" CreationDate="2010-07-14T11:56:25.507" UserId="42" />
  <row Id="746" PostId="390" Score="2" Text="I wonder why no one mentioned this too. If you want to cook a thick medium steak this is your only option inside the kitchen. It turns out great without burning the outside of the steak." CreationDate="2010-07-14T11:57:41.370" UserId="207" />
  <row Id="750" PostId="767" Text="I see why you want to reduce the liquid, but you do lose some flavour - Heston Blumenthal and others have found that the internal liquid where the seeds are is the tastiest bit of the tomato." CreationDate="2010-07-14T12:10:32.310" UserId="225" />
  <row Id="752" PostId="876" Text="@ceejayoz: while there's of course some personal preferences, there is also a centuries-old popular wise about what makes good in a steak." CreationDate="2010-07-14T12:19:45.880" UserId="16" />
  <row Id="754" PostId="931" Text="Take a look at the other, related question: http://cooking.stackexchange.com/questions/101/what-are-convenient-and-reliable-ways-to-make-the-starter-for-rye-bread/464#464" CreationDate="2010-07-14T12:28:46.547" UserId="122" />
  <row Id="755" PostId="928" Text="These bags seem to be similar to what I have found before called &quot;produce bags&quot;, which absorb the ethylene gas. For example: http://www.peakfreshusa.com/english/index.php?p=homebag" CreationDate="2010-07-14T12:44:14.927" UserId="220" />
  <row Id="757" PostId="366" Text="Good response, but it's worth noting that some brands of all-purpose flour may have relatively high protein/gluten content. I believe that King Arthur's AP flour is one of those that do." CreationDate="2010-07-14T13:44:23.507" UserId="45" />
  <row Id="758" PostId="935" Score="7" Text="+1 for weight comment. Better melons have more water in them, so when choosing between two equally sized melons, pick the heavier one." CreationDate="2010-07-14T13:48:37.990" UserId="218" />
  <row Id="759" PostId="631" Score="2" Text="An old spoon works a treat as the sort of &quot;iron&quot; you're talking about: you can heat the bowl on a gas stove, and then press it against the sugar in patches. Caveat: don't do this to a spoon you're not willing to convert permanently to a creme brulee iron!" CreationDate="2010-07-14T13:59:50.380" UserId="227" />
  <row Id="761" PostId="296" Text="Yes. You can &quot;cook&quot; a number of things with lemon juice and other acids. I will not eat raw seafood but I did once enjoy shrimp at a tapas bar that cooked it via lemon juice." CreationDate="2010-07-14T14:43:23.007" UserId="43" />
  <row Id="763" PostId="253" Text="upside-down on the skillet? broiler? Am I missing something here? How could that turn into a pizza? I've never seen a pizza broiled, nor cooked upside down." CreationDate="2010-07-14T15:25:08.890" UserId="60" />
  <row Id="764" PostId="327" Score="1" Text="&quot;organic&quot; meat has no bearing here. You can buy poor organic meat just like any other." CreationDate="2010-07-14T15:29:17.070" UserId="60" />
  <row Id="765" PostId="276" Text="+1: This is pretty much my method, and I adore my steaks. Sear both sides to seal in the juices, turn down and cook to order." CreationDate="2010-07-14T15:30:32.637" UserId="92" />
  <row Id="766" PostId="253" Text="The upside down skillet is a substitute for the pizza stone and the broiler is to cook the top." CreationDate="2010-07-14T15:35:46.460" UserId="203" />
  <row Id="767" PostId="940" Text="It's annoyingly tedious. I always have my butcher do it. My time is worth it." CreationDate="2010-07-14T15:37:11.513" UserId="60" />
  <row Id="768" PostId="767" Text="It probably depends on the type of tomato you're using and what kind of flavor you are looking for. The internal liquid can be very tangy." CreationDate="2010-07-14T15:38:48.597" UserId="61" />
  <row Id="769" PostId="785" Score="2" Text="Dill and basil would completely change the taste in my opinion. You'd be much better off using nothing. If you don't agree try the blindfold test with the dried version of each." CreationDate="2010-07-14T15:55:50.917" UserId="61" />
  <row Id="770" PostId="774" Score="2" Text="@Myself: To clarify: it's okay NOT to rinse rice. I never rinse unless I'm making sticky rice or some other kind of steamed rice." CreationDate="2010-07-14T16:07:52.343" UserId="218" />
  <row Id="772" PostId="785" Score="1" Text="Maybe. Depending on the recipe though it might make it taste better. I added basil to one of my recipes that called for parsley and I loved it. :D" CreationDate="2010-07-14T16:12:35.210" UserId="27" />
  <row Id="773" PostId="966" Text="I keep thinking about sweet bread with brown beer. I tend to drink really hoppy beer though, so hmmmm..." CreationDate="2010-07-14T16:35:46.843" UserId="218" />
  <row Id="774" PostId="910" Text="As long as we're giving book recommendations, I have to plug this one: http://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1932100660/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279125907&amp;sr=1-1" CreationDate="2010-07-14T16:45:44.087" UserId="220" />
  <row Id="775" PostId="966" Score="1" Text="Yes, I love to drink hoppy beer, too, so I say drink the hoppy beer and cook the malty beer! A nut brown ale would be something to try for sure--I haven't yet." CreationDate="2010-07-14T16:49:52.223" UserId="220" />
  <row Id="776" PostId="966" Score="1" Text="Agree, darker, maltier, sweeter beers are the way to go. Think about flavors that will go well with butter!" CreationDate="2010-07-14T17:12:01.473" UserId="45" />
  <row Id="777" PostId="967" Text="I *suspect* the concern arises from dealing with people who won't eat milk/cheese/eggs, as in addition to excluding these common sources of nutrients themselves, such behavior also excludes many common recipes for grain-based food (breads, pastries, pasta...) It's fairly easy to avoid meals that are *primarily* meat-based, but avoiding animal-connected products entirely is a much, much more difficult proposition." CreationDate="2010-07-14T17:15:04.290" UserId="86" />
  <row Id="778" PostId="960" Text="Where is &quot;these parts&quot;? Do you specify what sort of whiskey you want? Cheap bottom-shelf whiskey gives you a cheap bottom-shelf Manhattan!" CreationDate="2010-07-14T17:16:50.280" UserId="45" />
  <row Id="779" PostId="970" Text="Oh, man... I *love* good moonshine." CreationDate="2010-07-14T17:17:44.833" UserId="86" />
  <row Id="780" PostId="967" Score="1" Text="Right, but most &quot;strict vegetarians&quot; or &quot;vegans&quot; know how to adapt themselves; they probably won't be expecting meat-eaters to know how to cook for them.  In any case, avoiding processed foods and cooking everything from scratch allows you to avoid using animal products in many more things (and it's better for you!)." CreationDate="2010-07-14T17:21:04.173" UserId="220" />
  <row Id="781" PostId="904" Score="1" Text="I'm not sure that questions about nutrition are really appropriate for this site." CreationDate="2010-07-14T17:21:56.387" UserId="220" />
  <row Id="782" PostId="960" Text="Southern Colorado - I've actually ended up with something closer to an old fashioned (sweet and fruity) on at least one occasion." CreationDate="2010-07-14T17:22:42.093" UserId="86" />
  <row Id="783" PostId="960" Score="3" Text="You started this *just* to try to make a point about drinks being in scope, didn't you?  Not only that, but it's *also* basically a recipe swapping question.  Voting to close..." CreationDate="2010-07-14T17:35:51.200" UserId="41" />
  <row Id="784" PostId="960" Text="@Aaronut: this and the coffee one - both topics came and went on Area51 without any real consensus, so I felt they needed some real-world testing before we blindly slam the door closed..." CreationDate="2010-07-14T17:40:16.700" UserId="86" />
  <row Id="785" PostId="962" Text="bah, can't see that video in the uk...  looks like a good technique though" CreationDate="2010-07-14T18:03:17.670" UserId="210" />
  <row Id="786" PostId="960" Text="I've added a link to this question from the meta post, along with a few remarks.  We can continue the argument there. :P" CreationDate="2010-07-14T18:29:10.050" UserId="41" />
  <row Id="787" PostId="964" Score="10" Text="Coffee beans are technically a food, so I don't consider this off-topic.  In fact, I think any question about &quot;How to prepare [food] without [horrendously overpriced appliance]&quot; is a good and useful question that is almost certain to draw in a ton of Google hits." CreationDate="2010-07-14T18:32:26.363" UserId="41" />
  <row Id="788" PostId="971" Score="3" Text="This is really close to being off-topic for being a mixed-drink question. On the other hand, gelatin use is highly on-topic! I'm inclined to vote to close this one, but recommend rephrasing it as something like &quot;How does alcohol affect gel proportions?&quot; and asking about gelatin vs agar vs etc, etc. Rather than jello shots. :)" CreationDate="2010-07-14T18:43:52.157" UserId="45" />
  <row Id="789" PostId="853" Score="3" Text="I just eat the last bit..." CreationDate="2010-07-14T19:04:05.283" UserId="47" />
  <row Id="790" PostId="971" Score="1" Text="I voted to close, but I wouldn't have voted if the question was rephrased to something like Harlan suggested." CreationDate="2010-07-14T19:11:46.267" UserId="122" />
  <row Id="792" PostId="227" Text="Also, if you don't use a stone and put the oven at a high temperature the toppings can be cooked to a crisp while the base is still very flexible and not at all crispy." CreationDate="2010-07-14T19:18:19.233" UserId="29" />
  <row Id="793" PostId="971" Score="8" Text="It's edible and it involves preparation, not brewing. I think the Prohibition Posse should relax a bit." CreationDate="2010-07-14T19:23:14.557" UserId="60" />
  <row Id="794" PostId="971" Score="2" Text="What's wrong with mixed drink questions?" CreationDate="2010-07-14T19:47:05.870" UserId="152" />
  <row Id="795" PostId="962" Text="You could likely use anything as a handle ... even a sturdy stick would work." CreationDate="2010-07-14T19:50:49.763" UserId="67" />
  <row Id="796" PostId="2" Text="@Herb: Better tossing in the deep fryer? If so, I must give it a try." CreationDate="2010-07-14T19:53:20.397" UserId="160" />
  <row Id="797" PostId="971" Score="1" Text="@Brendan: A subset of the community thinks they should be banned. See: http://meta.cooking.stackexchange.com/questions/121/are-questions-on-alcohol-beverages-allowed/151#151" CreationDate="2010-07-14T20:23:12.353" UserId="60" />
  <row Id="798" PostId="960" Score="2" Text="Voted to reopen. Not off-topic. See: http://meta.cooking.stackexchange.com/questions/121/are-questions-on-alcohol-beverages-allowed/151#151&#xA;I do think subjective applies though." CreationDate="2010-07-14T20:32:41.363" UserId="60" />
  <row Id="799" PostId="962" Text="I would imagine that he uses the door handle since it is conveniently shaped for the human hand, doesn't have any sharp or rough edges on the hand grip, and is slightly less likely to fracture under heavy load.  :)" CreationDate="2010-07-14T21:04:07.903" UserId="106" />
  <row Id="800" PostId="864" Text="@jeff - I know, I only do it early in the evening when there's some semblance of sobriety. But then I do have a cleaning lady who is paid well enough not to mind the mess." CreationDate="2010-07-14T21:11:07.543" UserId="33" />
  <row Id="801" PostId="245" Text="See similar: http://cooking.stackexchange.com/questions/748/making-my-meringues-form-peaks" CreationDate="2010-07-14T21:19:18.763" UserId="60" />
  <row Id="803" PostId="803" Text="It *tastes* fine, but the...shall we say *after effects*...are excessive. I've had slow cooked garlic at restaurants that wasn't anywhere near as rough on the body." CreationDate="2010-07-14T21:25:33.667" UserId="218" />
  <row Id="804" PostId="846" Score="3" Text="To make bacon powder, just get me to pan cook it. It seems like every time I try, it gets beyond crispy and brittle. One bite and you'll swear it's powder." CreationDate="2010-07-14T21:27:04.400" UserId="43" />
  <row Id="805" PostId="978" Score="1" Text="@hobodave -- yep, questions on mint julep : votes to close; questions on lemonade : no votes to close." CreationDate="2010-07-14T21:28:30.530" UserId="67" />
  <row Id="806" PostId="974" Text="Can you edit your post so that the link is clickable?" CreationDate="2010-07-14T21:41:32.060" UserId="128" />
  <row Id="807" PostId="978" Text="@Joe: Please tell me you're not a prohibition posse supporter. :)" CreationDate="2010-07-14T22:07:44.357" UserId="60" />
  <row Id="808" PostId="993" Text="Is tahini made with unhulled sesame seeds? If you hull them it wouldn't matter, right?" CreationDate="2010-07-14T22:19:17.777" UserId="220" />
  <row Id="809" PostId="534" Score="1" Text="I second the advice to steer clear of the jack-o-lantern style pumpkins and go for the smaller &quot;pie&quot; pumpkins. &#xA;&#xA;And you will *definitely* want to let the pumpkin purée sit in a colander or strainer for a few hours before using." CreationDate="2010-07-14T22:22:28.993" UserId="220" />
  <row Id="810" PostId="844" Text="You can't sharpen them, but you can send them to Japan to be sharpened." CreationDate="2010-07-14T22:30:34.960" UserId="149" />
  <row Id="811" PostId="993" Text="Hmm. I don't know. I confess that I've never seen a hulled sesame seed for sale, and the recipes I have for Tahini just say 'sesame seeds'. So, I would be using unhulled ones, but I might be wrong." CreationDate="2010-07-14T22:33:52.040" UserId="149" />
  <row Id="812" PostId="366" Text="Wading thorough the minefield that is flour is always interesting. For the most part it will come down to reading the manufactures information on the packet. I imagine there are just as many variations of all purpose flour as there variations of plain flour (how all purpose flour is known elsewhere). You also have to consider mixed all purpose, hard and very hard varieties. With all those considerations we end up with protein values ranging between 11 and 13.9% just for all purpose flour." CreationDate="2010-07-14T23:14:08.287" UserId="115" />
  <row Id="813" PostId="327" Text="Of course, if you are able verify the quality of the meat and the path it takes from farm to plate, non-organic is just as worthy as organic." CreationDate="2010-07-14T23:16:47.407" UserId="115" />
  <row Id="814" PostId="1000" Text="See edit please." CreationDate="2010-07-14T23:28:47.827" UserId="149" />
  <row Id="815" PostId="1002" Score="2" Text="Water may be the magic missing piece here." CreationDate="2010-07-14T23:36:08.517" UserId="149" />
  <row Id="816" PostId="1002" Text="@bma: In my stir-fry sauces, water is actually the *main* ingredient.  I'm not sure if that's &quot;right&quot; or not - it's just how I learned it - but I'm always happy with the resulting taste.  Usually something like 3-4 parts water to 1 part soy sauce and 1 part &quot;other&quot;.  Although, with that much water you really need the &quot;other&quot; too, just the soy won't have enough flavour." CreationDate="2010-07-14T23:38:23.380" UserId="41" />
  <row Id="817" PostId="998" Score="6" Text="Somebody actually asked me once, &quot;how did you get the eggs so fluffy?&quot;  I was surprised because I thought *everybody* added cream.  They definitely have a nicer texture that way - tastier, too." CreationDate="2010-07-14T23:40:46.947" UserId="41" />
  <row Id="818" PostId="998" Score="2" Text="@Aaronut: yeah, I grew up eating egg-only scrambled eggs and *hating* them. Tried milk once and decided to never go back." CreationDate="2010-07-14T23:45:29.420" UserId="86" />
  <row Id="819" PostId="974" Text="yes &amp; done as suggested." CreationDate="2010-07-15T00:10:03.863" UserId="164" />
  <row Id="820" PostId="978" Text="@hobodave : hell no.  I'm often the designated driver, but that's because I've worked/hung out with people like Drew Curtis (Fark) who'd put away 12+ shots in a night ... there's not much to do in Kentucky other than drink when it's not college basketball or horse racing season." CreationDate="2010-07-15T00:32:33.943" UserId="67" />
  <row Id="821" PostId="990" Text="+1 for the stupid thermometers. How I hates them! Hates! Gotta get one that does actual temperatures, and then, yea, experiment. The &quot;pushing on the meat&quot; is a good test too, though obviously imprecise. I once read it was supposed to feel as firm as the palm of your other hand...What does that even mean? When I read that I was doing a lot of work outdoors, and my hands were hard and callused. Hah." CreationDate="2010-07-15T00:35:52.097" UserId="218" />
  <row Id="822" PostId="1002" Text="looks like I didn't read carefully enough or the right stuff." CreationDate="2010-07-15T00:36:31.877" UserId="149" />
  <row Id="823" PostId="858" Text="edit title : replace 'chiken' with 'chicken'" CreationDate="2010-07-15T00:38:33.323" UserId="67" />
  <row Id="824" PostId="998" Score="4" Text="@knives: What I often find is that people cook them to DEATH. I like my eggs just cooked (like sunny side up, but scrambled). They have a lot more of that soft and moist texture, instead of the hard nasty pellets of overcooked eggs." CreationDate="2010-07-15T00:41:08.980" UserId="218" />
  <row Id="825" PostId="999" Score="2" Text="+1 for sour cream, but my favorite will always be cream cheese. Mmmmmmmmmmmmm." CreationDate="2010-07-15T00:41:48.153" UserId="218" />
  <row Id="826" PostId="998" Text="@Satanicpuppy: yeah, I've noticed that too. One of the saddest things I've seen was an omelet made without egg yolks, cooked to the texture of vulcanized rubber. What a waste..." CreationDate="2010-07-15T00:56:28.420" UserId="86" />
  <row Id="827" PostId="853" Text="I love cheese, but if I have to grate several blocks, I'd just as soon use it all and not necessarily be eating all of the last bits. :)" CreationDate="2010-07-15T01:21:30.597" UserId="91" />
  <row Id="828" PostId="994" Score="2" Text="Also, you should remember to baste it." CreationDate="2010-07-15T01:22:49.160" UserId="47" />
  <row Id="829" PostId="1002" Text="@bma: Read what carefully enough?  This answer, or the recipes you tried?" CreationDate="2010-07-15T01:35:33.420" UserId="41" />
  <row Id="830" PostId="984" Text="It's not that the dark meat handles being overcooked -- it's that it's a completely different type of meat, and its ideal temp is higher.  (It's still a little undercooked at 165F, while breast meat is done before then)." CreationDate="2010-07-15T01:41:29.770" UserId="67" />
  <row Id="831" PostId="149" Score="1" Text="Stocks are also something you only want to make once a month" CreationDate="2010-07-15T01:46:04.970" UserId="205" />
  <row Id="832" PostId="988" Score="1" Text="Also in my opinion walnuts taste better if they are one year old" CreationDate="2010-07-15T01:48:15.120" UserId="205" />
  <row Id="833" PostId="149" Text="@tobiw: We make stock and freeze it in ice cube trays or else we can it with a pressure canner. Is there some other storage method you're referring to that's unsafe?" CreationDate="2010-07-15T01:56:20.687" UserId="43" />
  <row Id="834" PostId="386" Text="We do ice cube trays (then transfer to freezer bags) or sometimes we'll use the pressure canner." CreationDate="2010-07-15T01:57:57.967" UserId="43" />
  <row Id="835" PostId="1007" Text="Anyone have a copy of &quot;How to Repair Food&quot;?  I've just scoured by bookshelves, and I've misplaced my copy." CreationDate="2010-07-15T02:49:29.420" UserId="67" />
  <row Id="836" PostId="914" Text="The watermelon and the melon I got today were great. Thanks to all." CreationDate="2010-07-15T03:05:57.383" UserId="183" />
  <row Id="837" PostId="996" Text="Much of the commercially available mirin has little or no alcohol in it, so you may try boosting volume with this, although it *is* sweet." CreationDate="2010-07-15T04:04:18.383" UserId="220" />
  <row Id="838" PostId="1007" Score="1" Text="While things like sugar and milk helped - none of them helped enough before the additive started having adverse effects (like making it too sweet). I ended up dumping the broth (which is not very strong to begin with), adding hot water and rebuilding it. Didn't remove it completely, but definitely had the best overall effect." CreationDate="2010-07-15T04:10:16.180" UserId="123" />
  <row Id="839" PostId="224" Text="+1 for gutsy answer" CreationDate="2010-07-15T04:43:29.720" UserId="183" />
  <row Id="840" PostId="984" Text="165 degrees Fahrenheit = 73.8888889 degrees Celsius&#xA;180 degrees Fahrenheit = 82.2222222 degrees Celsius" CreationDate="2010-07-15T07:24:49.283" UserId="181" />
  <row Id="841" PostId="960" Text="Actually, according to the highest-voted answer in that same thread, this is off-topic." CreationDate="2010-07-15T08:26:38.963" UserId="122" />
  <row Id="842" PostId="430" Text="it also is the only book I store in my kitchen instead of my bookshelf" CreationDate="2010-07-15T09:27:12.047" UserId="207" />
  <row Id="843" PostId="864" Text="I did this (quite recently actually) with a glass beer bottle. :(&#xA;It was quite impressive though - the liquid was evidently supercooled, so it flash-froze in a froth, embedded with glass shards. Looked like a freeze-frame of an explosion :)" CreationDate="2010-07-15T09:44:37.200" UserId="204" />
  <row Id="845" PostId="168" Text="I do not see how this can be true. Calorie is energy and you cannot increase the energy of a something like that. You may just decrease water content hence getting more calorie per grams, but in that case this should apply to everything and not only starches. Can you explain?" CreationDate="2010-07-15T10:30:11.233" UserId="207" />
  <row Id="846" PostId="971" Score="1" Text="This question is really well-worded and specific. I think a knowledge of alcohol concentration in a jello shot will only improve my wherewithal as a cook. I would vote anti-close." CreationDate="2010-07-15T10:42:59.847" UserId="184" />
  <row Id="847" PostId="1002" Text="I'm suspecting that my cookbooks agree with you and I didn't remember what I read very well." CreationDate="2010-07-15T11:23:37.617" UserId="149" />
  <row Id="848" PostId="1016" Score="1" Text="Nonstick may not be an advantage for all applications, but it definitely adds cost! To test heat distribution, you can dust flour across the bottom and see how evenly it browns. Or better yet, if you have an infrared thermometer, put a thin layer of oil on the bottom of the pan, heat it up, and see how much variation you get across the pan. More than 20 or 30 degrees will affect your ability to get an even sear or saute..." CreationDate="2010-07-15T13:22:13.110" UserId="45" />
  <row Id="849" PostId="1012" Text="It's also becoming easier in many places to find raw milk from local producers." CreationDate="2010-07-15T13:43:20.467" UserId="220" />
  <row Id="850" PostId="960" Text="@jmoeller: A thread that prior yesterday it looks like a full 10 people of the community had read." CreationDate="2010-07-15T13:55:48.503" UserId="60" />
  <row Id="851" PostId="1014" Text="I have no idea if this would actually work - I suspect that beer coolers are not *that* good at insulating - but an interesting idea nevertheless!" CreationDate="2010-07-15T13:58:47.623" UserId="41" />
  <row Id="852" PostId="491" Score="1" Text="You can also get creative by burying your dutch oven in the ground with some hot (heated in a fire) rocks underneath, and on top of it, then burying it with dirt. Granted, you'll have to be comfortable with digging holes in your yard and handling hot rocks, but it is fun. :) Oh yes, don't heat rocks that you've pulled from a river or lake. The water absorbed in them will turn to steam and can cause catastrophic explosions." CreationDate="2010-07-15T14:16:50.123" UserId="60" />
  <row Id="853" PostId="371" Score="3" Text="The Trouble with Cheesecake, transcript at : http://www.goodeatsfanpage.com/Season5/Cheesecake/CheesecakeTranscript.htm" CreationDate="2010-07-15T14:22:49.670" UserId="67" />
  <row Id="854" PostId="1007" Text="Yea, that sucks. For future reference the white part of any citrus peel/rind is _nasty_ and bitter. Next time you make it, try zesting the lime peel into it. That will give you the extra lime punch you were trying to get, without the bitterness." CreationDate="2010-07-15T15:00:29.613" UserId="60" />
  <row Id="855" PostId="976" Text="How is this method smoke-wise?  Is the house still usable afterward?" CreationDate="2010-07-15T15:24:51.060" UserId="47" />
  <row Id="856" PostId="979" Text="Apparantly this is off-topic. :( (http://meta.cooking.stackexchange.com/questions/121/are-questions-on-alcohol-beverages-allowed)" CreationDate="2010-07-15T15:29:49.893" UserId="63" />
  <row Id="857" PostId="996" Text="Does it have to be soy based for vegetarian or other specific reasons?" CreationDate="2010-07-15T15:38:36.553" UserId="60" />
  <row Id="860" PostId="1006" Score="1" Text="With properly pasteurized eggs, and good handling when separating and storing your egg whites, yes they can. I actually buy tubs of real egg white that lasts for several weeks. I do think they do an extra pasteurization step, so home results will likely be inferior." CreationDate="2010-07-15T15:49:47.690" UserId="60" />
  <row Id="861" PostId="976" Text="I never had any trouble with that. No smoke, just a really nice, soft coffee smell." CreationDate="2010-07-15T15:52:16.520" UserId="42" />
  <row Id="863" PostId="1012" Score="1" Text="@Pulse, as a very amateur cheesemaker myself I know you can get the ingredients such as Calcium Chloride from your local store that sells cheesemaking supplies. If you can't get it locally try (http://www.cheesemaking.com/cheesemakingadditives.html) Please note, I'm not affiliated with New England Cheesemaking, I have purchased their products in the past and have success with them." CreationDate="2010-07-15T17:50:05.433" UserId="79" />
  <row Id="865" PostId="1037" Text="thanks for the note on &quot;blackened.&quot;  I was actually not sure what blackened meant exactly, so thanks for the clarificaiton.  Do I need to oil to the salmon to get the seasoning to &quot;stick&quot; before throwing it on the grill?" CreationDate="2010-07-15T18:29:30.987" UserId="217" />
  <row Id="866" PostId="1037" Text="No you don't need to. I've seen recipes that direct you to oil/butter the steaks/filets before spicing, and ones that just go with a dry rub. I personally do mine dry." CreationDate="2010-07-15T18:52:36.400" UserId="60" />
  <row Id="867" PostId="1029" Score="1" Text="Not sure this really answers the question. Though that could be due to the confusing way it was asked. This seems like an answer for the &quot;safest&quot; way to boil milk, but since it's 2-4x longer than the OP's method, it's certainly not quicker." CreationDate="2010-07-15T18:58:29.553" UserId="60" />
  <row Id="868" PostId="1043" Score="1" Text="-1: This answer doesn't really bring much to the table." CreationDate="2010-07-15T19:13:40.970" UserId="60" />
  <row Id="870" PostId="1043" Score="1" Text="He wanted to know how to make it... there are recipes at the link that tell him how." CreationDate="2010-07-15T19:34:57.360" UserId="27" />
  <row Id="872" PostId="813" Text="You say that the stirring is to keep the rice from sticking, but the excerpt you quote gives a different reason." CreationDate="2010-07-15T19:55:53.927" UserId="220" />
  <row Id="873" PostId="981" Score="2" Text="The whole rind can add bitterness." CreationDate="2010-07-15T20:04:10.503" UserId="60" />
  <row Id="874" PostId="702" Text="Note that the third link is in Japanese :/" CreationDate="2010-07-15T20:05:23.823" UserId="204" />
  <row Id="875" PostId="1045" Score="2" Text="That depends; is the lemon there to help balance out the spice in a hot dish, or is it part of a recipe with the word &quot;Lemon&quot; in it?" CreationDate="2010-07-15T20:07:58.327" UserId="41" />
  <row Id="876" PostId="1046" Text="Interesting, I didn't think about white wine. I don't remember if I had any on hand that day, but I bet it would have been better than the vinegar." CreationDate="2010-07-15T20:08:06.330" UserId="60" />
  <row Id="877" PostId="1045" Text="I don't remember exactly. I'm pretty sure that if it had &quot;Lemon&quot; in the title that I'd be out of luck, so I think it was just there to add some flavor. It was actually a rather sleepy &quot;healthy&quot; dish when I was on a diet." CreationDate="2010-07-15T20:09:32.660" UserId="60" />
  <row Id="879" PostId="752" Text="These are excellent!" CreationDate="2010-07-15T20:33:53.397" UserId="204" />
  <row Id="880" PostId="960" Text="Well, then you can't really conclude that it's on-topic either, can you? :)" CreationDate="2010-07-15T20:33:53.880" UserId="122" />
  <row Id="882" PostId="960" Score="1" Text="How is this question different from &quot;what is a proper quiche lorraine?&quot; Unless the question clearly asks for something other than a recipe, it should be off topic.  Indeed, this question asks specifically for a recipe, and the accepted answer consists of two recipes, so this question is precisely *recipe request*, hence off topic. Now because this question happens to deal with a product containing ethanol I'll be branded as a member of the fictitious &quot;Prohibition Posse.&quot;  Sigh. So be it." CreationDate="2010-07-15T20:49:38.070" UserId="220" />
  <row Id="883" PostId="1046" Text="There's no way white wine is as acidic as lemon juice, but some white wine combined with white wine vinegar might yield good results, depending on the recipe..." CreationDate="2010-07-15T21:00:22.507" UserId="45" />
  <row Id="884" PostId="1043" Text="It's still pretty weak as far as content goes. Answers should have more to them than &quot;there's lots of stuff here, go read&quot;. You also hadn't added the second paragraph of your answer at that time. If you fleshed out your answer more I'd consider removing my downvote." CreationDate="2010-07-15T21:22:28.133" UserId="60" />
  <row Id="885" PostId="1045" Score="4" Text="Your story is one of the advantages of 'mise en plas' -- I don't measure out everything, but taking 'em out of the cabinet/fridge at the beginning lets you know if you're missing something.  (and when it's still on the counter when you're done, it's a sign you forgot to add something)" CreationDate="2010-07-15T21:29:53.380" UserId="67" />
  <row Id="886" PostId="1047" Score="1" Text="I'm not going to answer, as I don't know for sure, but in yogurt, it'll affect the firmness, so there might be similar issues." CreationDate="2010-07-15T21:38:52.400" UserId="67" />
  <row Id="887" PostId="1057" Score="1" Text="I would be worried about the chemicals in the bag. I only do that with the packages of vegetables that are specified for the microwave and even then only sometimes." CreationDate="2010-07-15T21:53:16.660" UserId="27" />
  <row Id="888" PostId="1057" Score="2" Text="Eh, it's harmless. I've see Alton Brown do it dozens of times. During the 2006 or 2007 Thanksgiving special he even scoffed at Paula Dean I think when she questioned why he was did it. The only time I don't do it is when I don't want to cook the entire bag." CreationDate="2010-07-15T21:54:47.410" UserId="60" />
  <row Id="889" PostId="1057" Score="4" Text="I strongly suspect the &quot;made for the microwave&quot; ones are just clever marketing. They are the same food-grade plastic, just a little sturdier." CreationDate="2010-07-15T22:01:29.780" UserId="60" />
  <row Id="890" PostId="1053" Text="It's not clear to me whether the product in your linked post is an actual *sharpener* or if they're just as confused as everyone else about the difference between *sharpening* and *honing*.  My guess is the latter." CreationDate="2010-07-15T22:17:54.073" UserId="106" />
  <row Id="891" PostId="996" Text="No, I'm just trying to produce a basic Chinese/Japanese ginger soy dipping sauce." CreationDate="2010-07-15T22:19:00.563" UserId="149" />
  <row Id="892" PostId="1053" Text="No, they are certainly not confused.  These are great products and are exactly what they claim them to be.  You may be confused between actually sharpening a low quality knife and a high quality knife.  The below answers do this exact question justice..." CreationDate="2010-07-15T22:43:22.020" UserId="215" />
  <row Id="893" PostId="1057" Score="1" Text="@hobodave, if you have ever nuked a plastic container that wasn't made for the microwave you will know!  The plastic goes a similar texture to melted cheese and the fumes stinks the place out!!!" CreationDate="2010-07-15T22:47:18.897" UserId="113" />
  <row Id="894" PostId="876" Text="Maybe your title could be edited to say &quot;Properties of a good cut of meat for steaks?&quot;" CreationDate="2010-07-15T22:54:02.507" UserId="215" />
  <row Id="895" PostId="1043" Score="1" Text="I (half) agree with @hobodave.  There's nothing wrong with copying the recipe from your link and then sighting the source where you found it.  @hobodave I think the response is in the same context as the question.  The question is very general and doesn't describe what it is to be use for." CreationDate="2010-07-15T22:54:12.287" UserId="113" />
  <row Id="896" PostId="220" Text="Rice is so funny...  I have been cooking what I consider the best rice in the world for many, many years, and my ratios are not the same as these: short white 1:1, brown Basmatti 2:1, regular long grain brown, 1.75:1.  White rice is usually closer to 1.5:1, depending on how fresh it is." CreationDate="2010-07-15T23:00:59.390" UserId="215" />
  <row Id="897" PostId="1063" Text="I've only ever melted chocolate in the microwave, but it works well. :D" CreationDate="2010-07-15T23:06:53.967" UserId="27" />
  <row Id="898" PostId="2" Text="@derobert: Oven and deep fried bacon are both great, advantage with the oven is you get long flat pieces. Whenever I've deep fried it curls up like mad. So can switch cooking application based on what result you want, both have their uses." CreationDate="2010-07-15T23:14:30.273" UserId="203" />
  <row Id="899" PostId="852" Text="What about liquid nitrogen?" CreationDate="2010-07-15T23:15:38.027" UserId="215" />
  <row Id="900" PostId="1064" Score="3" Text="+1 - the water shouldn't be on a rapid boil.  You'll also run into burning it in the bottom of the bowl with too high a temp." CreationDate="2010-07-15T23:26:10.427" UserId="222" />
  <row Id="901" PostId="220" Score="1" Text="@nic: Obviously hobodave's answer is relevant as well; factors like the cooking method (rice cooker, boiling water, water heated from cold), water hardness, and how sticky you actually want it, affect the ratio you'll use.  I've listed the &quot;commonly accepted&quot; ratios." CreationDate="2010-07-15T23:27:34.870" UserId="41" />
  <row Id="902" PostId="943" Text="When dealing with grass-only feed, the aging process makes all the difference.  Make sure your butcher knows their stuff, otherwise you'll be eating steaks that are inconsistent." CreationDate="2010-07-15T23:28:57.503" UserId="222" />
  <row Id="903" PostId="1045" Text="@Joe: Interesting, I've always done that, but didn't realize it had a formal name.  I just always found it more convenient." CreationDate="2010-07-15T23:30:19.233" UserId="41" />
  <row Id="904" PostId="953" Score="1" Text="You know what happens when you put a bunch of bottles in the freezer: inevitably one or two get forgotten and around three hours later someone finally remembers..." CreationDate="2010-07-15T23:33:27.810" UserId="234" />
  <row Id="905" PostId="1057" Text="-1 - Plastic in the microwave on a regular basis (cooking vegetables generally happens all the time) is not a good idea. Among other sources, http://www.ewg.org/node/18544 - look for the section beginning with &quot;Microwaving plastic?&quot;" CreationDate="2010-07-15T23:35:37.087" UserId="222" />
  <row Id="906" PostId="1057" Text="See also http://www.plasticsinfo.org/s_plasticsinfo/sec_level2_faq.asp?CID=703&amp;DID=2837#1" CreationDate="2010-07-15T23:41:57.030" UserId="222" />
  <row Id="907" PostId="1012" Text="@Nathan Thanks for providing the additional information. I don't live in the US and where I do live, we don't have 'cheese making stores' hence my comment." CreationDate="2010-07-15T23:54:13.920" UserId="115" />
  <row Id="908" PostId="960" Score="1" Text="Voted offtopic because this is a bartending question. If this question about pairing or using alcohol in food prep, I'd say that would be different and on topic." CreationDate="2010-07-16T00:03:16.193" UserId="99" />
  <row Id="909" PostId="1022" Text="Would have considered it - but this was made in my largest stock pot (it was ALOT of soup - which is why I was really so upset about it)." CreationDate="2010-07-16T00:28:05.457" UserId="123" />
  <row Id="911" PostId="785" Score="2" Text="Cook's Thesaurus also suggests celery tops.  I think I could see that as a substitute: http://www.foodsubs.com/HerbsEur.html#parsley" CreationDate="2010-07-16T00:33:53.603" UserId="67" />
  <row Id="912" PostId="1057" Score="2" Text="For what it's worth, my bag of broccoli specifically suggested poking holes in the top and putting it in the microwave for 3 minutes, and it wasn't even frozen.  Tasted fine." CreationDate="2010-07-16T00:50:52.713" UserId="217" />
  <row Id="913" PostId="1057" Text="Also, we *did* receive a vegetable steamer of the plug-in variety as a wedding gift, but as we didn't have very much cabinet space in our apartment, we took it back." CreationDate="2010-07-16T00:52:26.483" UserId="217" />
  <row Id="914" PostId="852" Text="@nicorellius: the goal was to quickly bring it to a good drinking temperature, liquid nitrogen would just turn it into a solid block of beer." CreationDate="2010-07-16T01:03:08.007" UserId="203" />
  <row Id="915" PostId="848" Score="4" Text="Sanity-check folks: it doesn't have to be beer. Or a drink. There are countless reasons why you might want to cool something edible quickly, so think of one you feel is appropriate and mentally substitute that for &quot;beer&quot; when reading this." CreationDate="2010-07-16T01:39:22.013" UserId="86" />
  <row Id="916" PostId="1065" Text="Cherry? or Sherry?" CreationDate="2010-07-16T02:32:42.477" UserId="60" />
  <row Id="917" PostId="1057" Text="I've never had that with any of the frozen vegetables I've cooked using this method. Maybe it's a brand thing? I don't buy the cheapie veggies, I always go with big label or trader joe's stuff." CreationDate="2010-07-16T02:37:25.960" UserId="60" />
  <row Id="918" PostId="1057" Score="3" Text="@s_hewitt: Thanks for the links; I read both articles carefully. That article is warning about &quot;plastic&quot; in general. If you read carefully you'll see that it uses Saran/Reynolds plastic wrap as an example. Both used to be made of PVC, which is most certainly _not_ microwave safe. Saran wrap then switched to using polyethylene (Type 4 LDPE if you check a box) which is microwave safe, and is marketed as such. I checked my freezer and all my bags are labeled Type 4 LDPE. Which stands for low-density polyethylene. All plastic is not created equal. I think you should reconsider your downvote." CreationDate="2010-07-16T02:52:21.667" UserId="60" />
  <row Id="919" PostId="1065" Text="@hobodave: No, cherry brandy.  If you want to go the white whine/vinegar route then sherry is an easy choice since there's always some around (at least in my kitchen)." CreationDate="2010-07-16T02:52:58.247" UserId="41" />
  <row Id="923" PostId="933" Text="Also corrected.  Clearly I am not the best speller." CreationDate="2010-07-16T03:25:29.053" UserId="128" />
  <row Id="924" PostId="202" Text="Regarding wood cutting boards &amp; meat. I don't have any references at the moment, but this is my understanding. Meat won't &quot;taint&quot; a wooden cutting board under normal usage. Letting meat sit on it for a prolonged period, and not washing it for a prolonged period is not considered normal. However, to be _totally safe_ (and slightly paranoid imo) washing a cutting board requires an aggressive wash with very hot water, an aggressive/strong cleaner, for a &quot;long&quot; period. This equates to very harsh treatment of a wood cutting board." CreationDate="2010-07-16T03:33:42.737" UserId="60" />
  <row Id="926" PostId="813" Text="I have to rephrase that I just stir to prevent sticking some time before adding new liquid to prevent sticking." CreationDate="2010-07-16T05:46:54.870" UserId="207" />
  <row Id="927" PostId="1012" Text="I researched and I was just able to find commercial food additive suppliers selling CaCl2 in 25kg/55lb packages which seems to be too much for an amateur. I'll keep looking though." CreationDate="2010-07-16T05:51:14.190" UserId="207" />
  <row Id="928" PostId="1070" Score="1" Text="maybe adding 6 at once was my problem :) I'm guessing it cooled the oil and caused the dramas" CreationDate="2010-07-16T06:18:03.637" UserId="125" />
  <row Id="929" PostId="1028" Text="the question and especially the accepted answer are related to cheese making, added cheese tag for convenience" CreationDate="2010-07-16T06:42:32.963" UserId="207" />
  <row Id="930" PostId="1076" Score="1" Text="I like the Remick Maxim. A+." CreationDate="2010-07-16T08:01:18.397" UserId="184" />
  <row Id="931" PostId="1073" Score="3" Text="Voted to close; I think as well as subjective it's just too wide a question. &quot;What vinegars&quot; and &quot;what knives&quot; are much narrower / more focused." CreationDate="2010-07-16T09:33:25.743" UserId="197" />
  <row Id="932" PostId="1028" Text="Half an hour to boil milk - how much milk were you boiling??" CreationDate="2010-07-16T09:46:59.210" UserId="197" />
  <row Id="933" PostId="906" Score="2" Text="like this idea for multiple cloves." CreationDate="2010-07-16T10:12:15.827" UserId="210" />
  <row Id="935" PostId="1060" Score="6" Text="Why bother filling with water up to the bottom of the pot?  you are *steaming* not *shallow boiling*.  Just fill with a little water, definitely below the bottom of the strainer, but enough to not boil away during the steaming.  This way your veg will cook in the steam from the water.  and your water will boil quicker and you will use less energy getting it up to the boil..." CreationDate="2010-07-16T10:37:20.577" UserId="210" />
  <row Id="936" PostId="1071" Score="1" Text="+1.  you only need a small amount of water.  and this is more economical." CreationDate="2010-07-16T10:38:17.800" UserId="210" />
  <row Id="937" PostId="1017" Text="+1. IMHO every cooks needs measuring cups and spoons, a digital scale (so one can zero repeatedly), and a fast infrared thermometer. I use my Fluke all the time." CreationDate="2010-07-16T11:52:53.687" UserId="183" />
  <row Id="938" PostId="1028" Text="I was boiling 4 cups of milk and I had quartered the recipe." CreationDate="2010-07-16T12:53:25.763" UserId="27" />
  <row Id="939" PostId="1086" Score="1" Text="I think this is the best answer. It's particularly easy if you've got a recipe where the melted chocolate gets mixed with melted butter, as you can microwave both at the same time. The butter melts a bit faster, and you can stir them together to get a quick melt without overheating the chocolate." CreationDate="2010-07-16T13:19:32.100" UserId="45" />
  <row Id="941" PostId="168" Score="2" Text="Some starches start out hard to digest (or even indigestible) and are likely to pass through the body without being fully digested.  Cooking breaks these starches down making them more easily digestible." CreationDate="2010-07-16T13:23:15.257" UserId="26" />
  <row Id="942" PostId="1081" Text="Wow. This is pretty clever. Thanks!" CreationDate="2010-07-16T13:24:08.470" UserId="60" />
  <row Id="943" PostId="956" Text="Infrared thermometers are exceedingly useful for determining the temperature of frying oil, particularly shallow-frying oil that can't be measured with a probe thermometer. And yes, about 375 F would be a good temperature for something like schnitzel, where you want some good browning and crust, without risk of burning. (For comparison, 325 is good for sweating onions; 450 or so is good for stir frying or searing steak.)" CreationDate="2010-07-16T13:40:34.047" UserId="45" />
  <row Id="944" PostId="1092" Text="It doesn't have to be continuous stirring, you just don't want to leave it for too long or it'll burn.  And I agree on the little liquid at a time -- I've seen chefs on tv insist to heat up the liquid you're adding, then dump it all in at once -- if you're adding a little at a time, you don't have the problems with getting lumps." CreationDate="2010-07-16T13:40:36.760" UserId="67" />
  <row Id="945" PostId="1089" Text="I'm not sure if giving instructions for making a roux would qualify as a recipe (and be off-topic), or just a technique.  If you want information on making a roux, try searching for recipes for 'bechamel', aka 'white sauce', which likely was the base of your mac&amp;cheese.  (although, I agree with @bmargulies -- add a little liquid at a time; you won't have to heat it first, and won't get lumps if you stir well after each addition)" CreationDate="2010-07-16T13:44:10.573" UserId="67" />
  <row Id="946" PostId="1086" Text="This isn't a *bad* method, in a pinch, and I'll admit to occasionally using the microwave.  But it's risky, and I wouldn't use it for baker's chocolate or for situations where you really *need* perfect consistency (like fudge).  Good advice and I'm glad you posted it, although I wouldn't call it the &quot;best&quot; method as Harlan says." CreationDate="2010-07-16T13:57:19.077" UserId="41" />
  <row Id="947" PostId="1094" Score="1" Text="I agree that infrared thermometers are not useful for things like steaks and roasts. I disagree that they're not useful for cooking, though!" CreationDate="2010-07-16T14:13:42.733" UserId="45" />
  <row Id="948" PostId="837" Text="I always put a layer of foil between the crust and the weights; that should keep anything from sticking." CreationDate="2010-07-16T14:25:17.247" UserId="220" />
  <row Id="949" PostId="852" Text="@ManiacZX But who doesn't love beer popsicles?" CreationDate="2010-07-16T14:27:39.020" UserId="220" />
  <row Id="950" PostId="21" Text="@Dinah: Wow. What state is that? I'll know never to order a steak there. I always order rare, and tell them to err on the side of raw. I send medium-rare's back." CreationDate="2010-07-16T14:28:10.220" UserId="60" />
  <row Id="951" PostId="448" Score="1" Text="I would vote it down if I felt like losing the rep. Your answer reads like a bunch of hand-waving. Plus there are well defined temperatures for steak doneness. Additionally, you provide no supporting evidence for your claims that &quot;at home these temperatures wont apply that well&quot;." CreationDate="2010-07-16T14:30:56.967" UserId="60" />
  <row Id="952" PostId="503" Text="You mean one of those electric gadgets that spin canted wheels? Or an old-fashioned sharpening whetstone? I agree that the former isn't very useful, but the pros use a whetstone, so it can hardly be useless! They're a bit tricky to use, and you'll probably shave some steel off of your knives before you get the hang of it, but they do work." CreationDate="2010-07-16T14:39:15.480" UserId="45" />
  <row Id="953" PostId="331" Score="1" Text="I find additions like breadcrumbs and egg detract from the texture and flavour of a good burger." CreationDate="2010-07-16T14:43:44.440" UserId="225" />
  <row Id="954" PostId="1078" Text="I'm not sure I buy that you need to have Lasagna noodles in your pantry at all times. A lasagna is involved and usually requires a special store trip anyway (e.g. for ricotta). Plus Lasagna noodles fail both the versatility and substitutability criteria in the original question." CreationDate="2010-07-16T14:53:02.953" UserId="220" />
  <row Id="955" PostId="1089" Text="@Joe: If it was Mac &amp; Cheese, I'm betting that it was actually a Mornay." CreationDate="2010-07-16T15:14:04.110" UserId="41" />
  <row Id="956" PostId="1089" Text="@Aaronut: is there some way to make a mornay sauce without first making a bechamel?  There's a reason it's one of the 'mother sauces'." CreationDate="2010-07-16T15:37:01.393" UserId="67" />
  <row Id="957" PostId="1089" Text="@Joe: No, Mornay basically *is* béchamel with some cheese added.  Sorry, I suppose it sounded as though I was disputing your conclusion, but I only meant to extend it slightly." CreationDate="2010-07-16T15:45:55.187" UserId="41" />
  <row Id="958" PostId="1078" Text="I disagree, I think your only looking at one type of lasagna. Lasagna noodles can be used as replacement for other types of noodles if you don't have them on hand, i.e. cut em to make fettuccine. Lasagna's can be made with anything. Great for using up leftover veggies, chicken, literally anything. Hence why I like them. But I guess thats why this is a bit subjective" CreationDate="2010-07-16T16:05:14.957" UserId="20" />
  <row Id="959" PostId="1094" Text="My infrared thermometer also has an instant-read probe, so it can be used for both." CreationDate="2010-07-16T16:17:33.013" UserId="106" />
  <row Id="961" PostId="1100" Text="We thought silicone cookware would be a Godsend -- we assumed silicone + dishwasher = magic. Then we got some and had a harder time keeping it clean than regular cookware so we got rid of it. Now the only silicone items we use are spatulas/scrapers/icers." CreationDate="2010-07-16T16:35:15.727" UserId="43" />
  <row Id="962" PostId="21" Text="@hobodave: North Carolina. In most restaurants I've been to, you can only get burgers and steaks medium at lowest. Fortunately (or unfortunately for my health), I live right next to the only place I know of around here where you can get a rare burger. (Note: this is only reflecting my experiences across the state. I'm not claiming that it's official state policy or anything.)" CreationDate="2010-07-16T16:39:48.407" UserId="43" />
  <row Id="963" PostId="21" Text="Steaks too huh? Weird. Most restaurants I know restrict burgers to medium, I dont' think I'd actually order a burger less than medium. But don't mess with my steak." CreationDate="2010-07-16T17:02:27.720" UserId="60" />
  <row Id="964" PostId="1073" Text="I'll wait to see the answers before voting to close.  I think this could be a useful &quot;canonical&quot; question.  One thing I'd like to request is that people limit their answers to one food/ingredient or group thereof (different kinds of &quot;rice&quot; are fine), along with why or how well they meet the criteria specified.  Otherwise the result is going to be basically unreadable.  That make sense to you, dave?  Think you could include a few ground rules for this poll?" CreationDate="2010-07-16T17:07:22.330" UserId="41" />
  <row Id="966" PostId="1112" Score="1" Text="I assume this is pork scratchings, the bar snack, as opposed to pork crackling which is the crispy skin eaten with a main meal?" CreationDate="2010-07-16T17:30:15.193" UserId="210" />
  <row Id="967" PostId="1073" Text="Two reasons. First, it's kind of a meta trend. Second, I tend to exhibit slightly different personalities on each site and don't always want the names being *immediately* associated (although I'm not trying to remain anonymous either)." CreationDate="2010-07-16T17:32:46.937" UserId="41" />
  <row Id="968" PostId="1112" Text="@Sam: Hmm. I have heard neither of those terms before. Must be regional. In the USA pork rinds are dry crispy things sold in bags. They are typically grouped with potato chips and pretzels." CreationDate="2010-07-16T17:34:00.880" UserId="60" />
  <row Id="969" PostId="1112" Text="Wikipedia: Pork rind (known in the United Kingdom as pork scratchings (as a room-temperature snack) or crackling (served hot as part of a meal) and pork crackle in Australia and New Zealand) is the fried or roasted skin (rind) of a pig." CreationDate="2010-07-16T17:34:56.620" UserId="60" />
  <row Id="970" PostId="1112" Text="So apparently everyone has a different term." CreationDate="2010-07-16T17:35:18.087" UserId="60" />
  <row Id="971" PostId="1012" Text="Talk to a local school chemistry teacher, they may be able to point you in the direction of purchasing the Calcium Chloride." CreationDate="2010-07-16T17:39:17.237" UserId="203" />
  <row Id="972" PostId="811" Text="Just make it for St Patricks day, nobody will complain." CreationDate="2010-07-16T17:42:10.633" UserId="203" />
  <row Id="973" PostId="1116" Text="Thanks for the Fahrenheit conversions. :)" CreationDate="2010-07-16T17:48:48.470" UserId="60" />
  <row Id="974" PostId="1013" Text="I used to do this with mint, but found it dulled the flavor." CreationDate="2010-07-16T17:54:51.483" UserId="86" />
  <row Id="975" PostId="1112" Score="2" Text="if they are grouped with potato chips and pretzels then they are pork scratchings here in the uk." CreationDate="2010-07-16T18:09:41.530" UserId="210" />
  <row Id="976" PostId="1116" Text="I can't imagine them coming out 'right' if they are just done ion the oven..." CreationDate="2010-07-16T18:10:41.187" UserId="210" />
  <row Id="977" PostId="1103" Text="This is my favorite answer so far because it fits mostly into what I had in mind. Also, it's very specific in it's own way. &quot;Things in bottles&quot; perhaps?" CreationDate="2010-07-16T18:12:01.620" UserId="60" />
  <row Id="978" PostId="1116" Text="They were ok but just lacked that 'something' ..." CreationDate="2010-07-16T18:18:36.270" UserId="115" />
  <row Id="979" PostId="211" Text="It appears that it is a relatively recent (1914) invention by a single Italian restauranteur. http://www.alfredos.com/roma.html" CreationDate="2010-07-16T18:47:27.943" UserId="60" />
  <row Id="980" PostId="852" Score="1" Text="RE:  nitrogen - It would turn it into a solid block if you left it in too long.  I dare to say if you dipped it quick enough it would work well...  The thing I would be concerned with is breaking the glass because of the temp change..." CreationDate="2010-07-16T19:22:08.053" UserId="215" />
  <row Id="981" PostId="850" Text="Be careful with this method if too much salt is added and the rim of the bottle/can falls below the surface make sure you rinse it before drinking, otherwise your beer will taste salty.  Also be aware that the beer can get too cold and form ice, and could possibly break bottles." CreationDate="2010-07-16T19:24:21.743" UserId="241" />
  <row Id="982" PostId="850" Text="I would also add a tip I learned at Georgia Tech..lay the beer horizontal in the submersion. If you have too much beer for this then standing immersion works well enough." CreationDate="2010-07-16T19:24:43.367" UserId="248" />
  <row Id="983" PostId="1119" Text="are you refering to cooking your steaks in oil or using the oil as a part of a marinade?" CreationDate="2010-07-16T19:25:56.267" UserId="83" />
  <row Id="984" PostId="1123" Text="That's interesting might give it a go. The method I usually use involves using both groundnut oil then butter about half way through cooking." CreationDate="2010-07-16T19:27:04.890" UserId="238" />
  <row Id="985" PostId="1086" Score="1" Text="+1 for the step-by-step. THE KEY IS TO GO SLOWLY, say 20 seconds at a time, perhaps lowering the power of the microwave, to avoid burning.  This also works for butter." CreationDate="2010-07-16T19:27:40.037" UserId="159" />
  <row Id="986" PostId="1098" Text="What happens when you open the can of cold agitated beer?" CreationDate="2010-07-16T19:28:20.940" UserId="241" />
  <row Id="987" PostId="1128" Text="Clarification: Do you mean to run the container itself under a hot tap?  Is the result really &quot;good as new?&quot;" CreationDate="2010-07-16T19:31:47.297" UserId="41" />
  <row Id="988" PostId="849" Score="3" Text="OMG bacon pepper! Yes!" CreationDate="2010-07-16T19:32:36.453" UserId="263" />
  <row Id="989" PostId="1119" Text="Cooking steak in oil sorry that wasn't clear." CreationDate="2010-07-16T19:32:49.430" UserId="238" />
  <row Id="990" PostId="583" Score="2" Text="The sharp knife part is key. In fact - I know when my favorite knife is getting a little dull when I catch more of the onion gas then I used to." CreationDate="2010-07-16T19:34:57.243" UserId="260" />
  <row Id="991" PostId="837" Text="@kevin selker: Actually just tried this last night, and it worked fine. Thanks." CreationDate="2010-07-16T19:40:07.760" UserId="218" />
  <row Id="992" PostId="122" Text="From 1.25 cups for pancakes to 1.75 cups flour for waffles" CreationDate="2010-07-16T19:40:09.397" UserId="51" />
  <row Id="993" PostId="1131" Text="Happens to the processed stuff too, actually.  Double boiler is an interesting idea.  I'm not sure how easy it would be to get it out of the container and into the boiler though!" CreationDate="2010-07-16T19:46:27.137" UserId="41" />
  <row Id="994" PostId="1128" Score="1" Text="Correct, put the container in hot water of some sort.  I heat a pan full of water, and immerse the bottle." CreationDate="2010-07-16T19:46:43.640" UserId="97" />
  <row Id="995" PostId="583" Text="Definitely a sharp knife just make sure its a normal blade not serrated as that can make things really bad." CreationDate="2010-07-16T19:46:54.500" UserId="238" />
  <row Id="996" PostId="1074" Text="They work, but IMHO they are both wasteful and far too expensive." CreationDate="2010-07-16T19:48:13.077" UserId="159" />
  <row Id="997" PostId="1156" Text="make sure to be very careful when removing the plastic wrap before placing in the regular oven - it will expand while in the microwave and then shrink as soon as you take it out." CreationDate="2010-07-16T19:52:05.750" UserId="51" />
  <row Id="998" PostId="1140" Text="What about eaten without the fish? Can they stand on their own?" CreationDate="2010-07-16T19:55:39.220" UserId="60" />
  <row Id="999" PostId="1166" Text="What type of oil do you use with this?" CreationDate="2010-07-16T19:56:53.057" UserId="238" />
  <row Id="1000" PostId="1146" Score="1" Text="Peas are good too." CreationDate="2010-07-16T19:59:07.217" UserId="152" />
  <row Id="1001" PostId="1164" Text="Pictures look great!" CreationDate="2010-07-16T20:00:48.897" UserId="264" />
  <row Id="1002" PostId="1116" Text="Any seasoning suggestions?" CreationDate="2010-07-16T20:04:10.027" UserId="159" />
  <row Id="1003" PostId="1180" Text="haha, no I'm being genuine. I like a runny yolk but I can't bear if the white is runny. Therefore I regularly put up with hard yolks as I err on the side of caution." CreationDate="2010-07-16T20:06:00.677" UserId="300" />
  <row Id="1004" PostId="1180" Text="What? What does a blonde joke have to do anything. Also, &quot;for real&quot; is the term you're looking for, not &quot;4 real&quot;. Update: Edited answer and removed antagonism, removed downvote." CreationDate="2010-07-16T20:06:52.423" UserId="60" />
  <row Id="1005" PostId="1182" Text="Steaks don't last in my house long enough to age!" CreationDate="2010-07-16T20:11:29.073" UserId="159" />
  <row Id="1006" PostId="423" Text="Love Madhur Jaffrey; such a good compromise between easy and authentic." CreationDate="2010-07-16T20:13:46.493" UserId="204" />
  <row Id="1007" PostId="1178" Score="1" Text="+1 - I concur.  If the fraction of dead mussels was significant, I would go complain to the place they were purchased." CreationDate="2010-07-16T20:14:05.713" UserId="159" />
  <row Id="1008" PostId="1168" Score="1" Text="Man .. I shouldn't get on this site before lunch!" CreationDate="2010-07-16T20:14:36.930" UserId="159" />
  <row Id="1009" PostId="1178" Score="3" Text="I agree tomjedrz. You should also be using them the same day of purchase, and keep them on ice in the refrigerator until they are ready." CreationDate="2010-07-16T20:16:18.127" UserId="60" />
  <row Id="1010" PostId="1098" Text="Since you're rotating it around its long axis the beer doesn't actually get agitated, the rotation provides just enough internal movement that the cold temperature is quickly spread throughout the liquid; similar to the way that a thin layer of water will freeze more quickly than a deep pool." CreationDate="2010-07-16T20:17:00.323" UserId="64" />
  <row Id="1011" PostId="1191" Text="I have heard that this is effective as well." CreationDate="2010-07-16T20:18:24.033" UserId="238" />
  <row Id="1012" PostId="1138" Score="1" Text="it is generally considered a good idea to wait a little while before accepting an answer, especially on a question that is as open ended as this one." CreationDate="2010-07-16T20:19:10.397" UserId="79" />
  <row Id="1013" PostId="1071" Score="1" Text="Seems like splitting hairs. As long as the veggies aren't at all submerged, they will steam rather than boil. Biggest benefit of minimizing water, IMHO, is it reduces time to boil. By far, most of the energy spent is in the actual steam conversion, not in heating the water. And you certainly wouldn't be converting all the extra water to steam." CreationDate="2010-07-16T20:19:30.177" UserId="286" />
  <row Id="1015" PostId="1138" Text="Thanks for the tip. I kinda realized that as more answers came that I should have waited a little longer." CreationDate="2010-07-16T20:25:25.390" UserId="264" />
  <row Id="1016" PostId="1191" Score="2" Text="I haven't found this particularly useful, unless you just like to chew on cold beans. On a humid day, you'll get condensation faster, so unless you're trying for *long-term* storage, it probably does more harm than good... You're really looking to keep the oil from going rancid, and the fridge should suffice for this." CreationDate="2010-07-16T20:28:18.003" UserId="86" />
  <row Id="1017" PostId="1204" Text="define 'normal stovetop' ... gas or electric ?" CreationDate="2010-07-16T20:32:56.167" UserId="67" />
  <row Id="1018" PostId="1086" Text="Even though I answered this one and suggested the oven, I also use the microwave, but I start with a preheated bowl, as the microwave won't heat the bowl.  As tomjedrz notes, one has to go slowly." CreationDate="2010-07-16T20:36:45.627" UserId="183" />
  <row Id="1019" PostId="1178" Text="Agreed. You *really* don't want to risk eating off mussels." CreationDate="2010-07-16T20:42:51.167" UserId="204" />
  <row Id="1020" PostId="1214" Score="6" Text="Faster freezing == smaller crystals. So [use liquid nitrogen...](http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html)" CreationDate="2010-07-16T20:44:26.763" UserId="86" />
  <row Id="1021" PostId="1138" Score="11" Text="Step 1: replace ramen with something else entirely" CreationDate="2010-07-16T20:45:12.673" UserId="43" />
  <row Id="1022" PostId="1210" Text="And to translate for the Americans : &quot;washing up liquid&quot; == &quot;dish soap&quot;" CreationDate="2010-07-16T20:48:32.183" UserId="67" />
  <row Id="1023" PostId="1216" Text="This is great! I have a George Foreman grill sitting in my cupboard. Guess what I'm breaking out when I get home? Thanks for reminding me Jin. I'll post back about my experience." CreationDate="2010-07-16T20:49:30.557" UserId="213" />
  <row Id="1024" PostId="1209" Text="As one of the electric stove people, I'd recommend the flat-bottomed wok over the ring -- you get better contact, and better heat transfer.  I'd prefer using a saute pan to a round wok and just not over-crowd the pan (which may require cooking in batches)" CreationDate="2010-07-16T20:52:37.243" UserId="67" />
  <row Id="1025" PostId="1160" Score="2" Text="FWIW, it's really quite good on toast w/ a plate of scrambled eggs..." CreationDate="2010-07-16T20:54:18.143" UserId="86" />
  <row Id="1026" PostId="1210" Text="Seriously? &quot;Dish soap&quot;? Wow, learn a new thing every day..." CreationDate="2010-07-16T20:54:57.737" UserId="204" />
  <row Id="1027" PostId="1155" Score="3" Text="+1 for Gordon Ramsey's method; they really are fantastic... and they're a good starting point for many other types of scrambled-egg-based dishes; a great way to make dinner/lunch/breakfast on a budget/when you don't have a lot of food in the house!" CreationDate="2010-07-16T20:55:27.610" UserId="337" />
  <row Id="1028" PostId="1222" Text="@T. Elf: How do I determine if it's &quot;finished adequately?&quot; This probably comes down to a personal preference so is there anything that's too pink?" CreationDate="2010-07-16T20:56:10.540" UserId="213" />
  <row Id="1029" PostId="1221" Text="I always use this method, it does not compromise flavor and it's the safest way.  You can never burn the outside because you don't have to wait for the inside to cook while browning." CreationDate="2010-07-16T20:57:25.437" UserId="341" />
  <row Id="1030" PostId="1204" Text="Fixed it. Thanks." CreationDate="2010-07-16T20:58:09.383" UserId="319" />
  <row Id="1031" PostId="1212" Text="Why not use a wok for an electric stove?" CreationDate="2010-07-16T20:59:48.863" UserId="319" />
  <row Id="1032" PostId="1057" Text="Of course, but I can't change it now unless answer is edited.  Perhaps a note about making sure the plastic is labeled as microwave safe?" CreationDate="2010-07-16T21:06:39.067" UserId="222" />
  <row Id="1033" PostId="1221" Score="2" Text="+1 - A small amount of water helps a lot." CreationDate="2010-07-16T21:09:41.447" UserId="222" />
  <row Id="1034" PostId="1210" Text="+1 for thin steel." CreationDate="2010-07-16T21:13:06.840" UserId="222" />
  <row Id="1035" PostId="1227" Text="That's good to know. I'll give that a shot." CreationDate="2010-07-16T21:14:03.923" UserId="213" />
  <row Id="1036" PostId="1226" Score="2" Text="In sum, use more sugar, whip the cream, freeze in icecube trays and run through a Cuisinart at the end, thanks for the research!" CreationDate="2010-07-16T21:15:24.580" UserId="329" />
  <row Id="1037" PostId="1202" Score="2" Text="I find that my biggest slowdown occurs when food slices stick to the back of the blade after cutting. Are there any particularly efficient ways to handle this situation?" CreationDate="2010-07-16T21:18:48.373" UserId="344" />
  <row Id="1038" PostId="1230" Score="5" Text="This is probably on-topic (see discussion [here](http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/125#125)). Std. disclaimers apply: if you get sick or ruin the flavor of a romantic dinner causing your SO to leave you, blame yourself for taking advice found on the 'Net..." CreationDate="2010-07-16T21:19:18.997" UserId="86" />
  <row Id="1039" PostId="1230" Text="Thanks for the note. I didn't realize it could be considered off-topic since &quot;Food&quot; is in the site title and this is related to whether or not I'll use it while cooking." CreationDate="2010-07-16T21:21:42.603" UserId="319" />
  <row Id="1040" PostId="1201" Text="Yes, this works very well for strawberries. They cool much faster when exposed directly to the freezer-temperature air, versus being packed together in a plastic bag or something. Haven't tried it for blueberries, makes sense that it works for them too." CreationDate="2010-07-16T21:22:00.683" UserId="45" />
  <row Id="1041" PostId="1229" Text="Thanks for the advice. That's reasonable." CreationDate="2010-07-16T21:22:38.077" UserId="319" />
  <row Id="1042" PostId="446" Score="1" Text="Got this on my amazon wishlist. I use the River Cottage Everyday book which is very good." CreationDate="2010-07-16T21:22:46.597" UserId="238" />
  <row Id="1043" PostId="1126" Score="1" Text="A good choice in the &quot;sweet and acidic&quot; category is pureed pineapple." CreationDate="2010-07-16T21:25:49.750" UserId="152" />
  <row Id="1044" PostId="1206" Text="I buy a pound of beans at a time, so I freeze them, and then grind what I want for that morning in the morning." CreationDate="2010-07-16T21:27:27.083" UserId="260" />
  <row Id="1045" PostId="1227" Text="Heh, and watch out for them spitting at you when the liquid hits the hot oil!&#xA;&#xA;Oh, and Kudos for not cooking them on too high a heat.  It's an easy mistake to make and you know what it does - causes undercooked sausages.  Why?  Because the skin cooks fast and turns into an insulator thus preventing the heat reaching the core." CreationDate="2010-07-16T21:30:37.397" UserId="335" />
  <row Id="1046" PostId="1235" Score="1" Text="This is probably too broad and argumentative.  Is it Chinese food if my Chinese mother-in-law fries up some bok-choy?  Is it not Chinese if I do the same thing?  What about making egg swirl soup with Green Giant creamed corn?" CreationDate="2010-07-16T21:32:16.883" UserId="266" />
  <row Id="1047" PostId="1173" Text="Sounds like a good idea. I will need to give it a go." CreationDate="2010-07-16T21:36:30.753" UserId="238" />
  <row Id="1048" PostId="1238" Text="+1 for the comment about pushing bacteria into the soft cheese. also, I'm not talking about cheese that's so old it looks like it has a head of hair. :) just stuff that's starting to get blue spots or similar mold signs" CreationDate="2010-07-16T21:50:17.180" UserId="319" />
  <row Id="1049" PostId="1184" Text="That's it! I was trying to think of how to describe the consistency, and the &quot;white of chicken eggs&quot; is perfectly it! Thanks!" CreationDate="2010-07-16T21:52:59.723" UserId="217" />
  <row Id="1050" PostId="253" Text="Exactly @ManiacZX :) (answer edited to be a bit more clear)" CreationDate="2010-07-16T21:58:45.477" UserId="124" />
  <row Id="1051" PostId="799" Text="@Joe, I've read [Crust formation and its role during bread baking](http://dx.doi.org/10.1016/j.tifs.2009.04.001)" CreationDate="2010-07-16T22:00:47.190" UserId="183" />
  <row Id="1054" PostId="1199" Text="brilliant, I've got various kitchen thermometers so I'm going to try and experiment get my egg to just under 66, thanks" CreationDate="2010-07-16T22:31:55.277" UserId="300" />
  <row Id="1055" PostId="1222" Score="1" Text="I have to say I generally do cut into the sausage to check for finish.  DO cook through, no pink.  Wurst, for example, has an adequate amount of fat in it that it is actually difficult to overcook.  Lid over grill pan works, poke the casings first." CreationDate="2010-07-16T22:32:30.473" UserId="339" />
  <row Id="1056" PostId="1208" Score="1" Text="+1 Boiling is a bad idea.  No seal!" CreationDate="2010-07-16T22:40:57.687" UserId="363" />
  <row Id="1057" PostId="1230" Text="and @knives, I agree. The ban on health questions is more about general food healthiness and less about how to get around food storage issues. I'd vote to close if the question said &quot;make me fat&quot; instead of &quot;make me sick&quot;." CreationDate="2010-07-16T22:53:05.317" UserId="99" />
  <row Id="1058" PostId="1240" Text="I love the chemistry lesson. +1" CreationDate="2010-07-16T22:59:59.673" UserId="99" />
  <row Id="1059" PostId="1126" Text="Good friend of mine swears by honey for tempering chili." CreationDate="2010-07-16T23:02:21.463" UserId="86" />
  <row Id="1060" PostId="503" Text="@Harlan - I'm thinking mostly of the electric, dumbed down knife sharpeners." CreationDate="2010-07-16T23:02:27.127" />
  <row Id="1061" PostId="1234" Text="Thanks for the comprehensive answer." CreationDate="2010-07-16T23:08:15.057" UserId="319" />
  <row Id="1062" PostId="331" Score="1" Text="@PaulS - I understand how maybe breadcrumbs could, but not sure how egg would dramatically change the texture and flavour." CreationDate="2010-07-16T23:12:54.083" UserId="141" />
  <row Id="1063" PostId="968" Text="I use an air popper myself.  The big thing you have to watch out for is making sure that your popper's chamber has a solid bottom with fins around the sidewall.  Poppers with grate bottoms are fire hazards (chaff can fall down into the heating element)." CreationDate="2010-07-16T23:31:14.927" UserId="377" />
  <row Id="1064" PostId="1229" Score="2" Text="This is not good advice. The whole point of stir-frying is that the bottom of the pan be *extremely* hot and the food gets progressively stirred onto and off of the bottom of the pan, developing browning and flavor but not burning because of the constant stirring. You cannot do that with a nonstick pan. You'll ruin the teflon and fill your food with carcinogens. If someone doesn't want to deal with high-heat cooking, they should stick to whatever flat pans they happen to already have. My suggestion is the real wok, plus a copy of From the Earth, a great Chinese vegetarian cookbook." CreationDate="2010-07-16T23:44:59.910" UserId="45" />
  <row Id="1065" PostId="1165" Text="Thanks! How much batter do you use for each shell?" CreationDate="2010-07-16T23:49:09.153" UserId="246" />
  <row Id="1066" PostId="1165" Text="My recipe divides into 12 large puffs. Eyeballing it I'd say it's closer to 2 Tbsp than 1 Tbsp per puff" CreationDate="2010-07-16T23:58:29.527" UserId="60" />
  <row Id="1067" PostId="432" Text="Most of the recipes I've used say that once the batter is on a pan, you are supposed to let it sit for 30 minutes or more for the top to harden a bit.  This is supposed to help with the feet (but still no luck for me).&#xA;&#xA;So if I let it sit for 30 min afterwards, I doubt the cold mixing bowl will still have any effect on its temperature at bake time.&#xA;&#xA;Let me know if I'm missing something." CreationDate="2010-07-17T00:02:40.127" UserId="142" />
  <row Id="1069" PostId="1057" Text="@s_hewitt: Thanks, I updated it." CreationDate="2010-07-17T00:04:40.260" UserId="60" />
  <row Id="1071" PostId="1202" Score="1" Text="I don't often have this as a problem. Food that does this tends to be either very wet, or very thinly sliced. For wet food, like say an apple or a thick cucumber slice, simply cutting each piece with the same part of the blade will cause each subsequent slice to force the previous off the blade. I think I do a subconscious slight tilt as well. For very thin slicing, I pull out my mandolin." CreationDate="2010-07-17T00:13:17.403" UserId="60" />
  <row Id="1072" PostId="1235" Text="the second part sounds pretty subjective, I would edit your post to focus on sources of traditional dishes" CreationDate="2010-07-17T00:18:40.357" UserId="390" />
  <row Id="1073" PostId="1252" Text="That's a good point!  I didn't think about that" CreationDate="2010-07-17T00:18:58.923" UserId="113" />
  <row Id="1074" PostId="1235" Score="9" Text="1) learn to cook hotdogs. 2) teach a chinese person to cook hotdogs. 3) cook hotdogs like the chinese person you taught to cook hotdogs cooks hotdogs. 4) enjoy **authentic** chinese hotdogs." CreationDate="2010-07-17T00:19:14.227" UserId="86" />
  <row Id="1075" PostId="1235" Score="5" Text="I'm inclined to agree with Ward. I'd like to add something else though. I see that you are American. I don't know what you mean by _authentic_, but as a fellow American I'd like to point out that Americans generally have _no clue_ what authentic Chinese food even is. On top of that our palates are _very different_. I was on a trip to Shanghai once and I tried a couple of things from a street vendor that I can't name. They _were not good at all_. Yet there was a line of 20 Chinese at any given moment." CreationDate="2010-07-17T00:19:30.997" UserId="60" />
  <row Id="1077" PostId="1266" Score="5" Text="FWIW... If you store apples with your potatoes, the potatoes are less likely to sprout." CreationDate="2010-07-17T00:20:22.867" UserId="86" />
  <row Id="1078" PostId="1235" Score="3" Text="So, I hope you aren't looking for &quot;authentic&quot; Chinese General Tso's or Kung Pao chicken, because those don't really exist. Those are American Chinese dishes and as varied as the wind. Note that the intent of my comments is advisory, I'm not making any assumptions about what your meaning was." CreationDate="2010-07-17T00:22:08.977" UserId="60" />
  <row Id="1079" PostId="1235" Score="6" Text="I'm actually going to vote to close this. This hasn't been mentioned yet, but this topic is especially broad because _Chinese_ isn't even well defined. China is a huge country with well over a  billion people speaking as many as 10 different mutually unintelligible Chinese dialects, and as many if not more varied and significantly different cuisines. I suggest doing some wikipedia research and maybe fine tuning your question a bit, or asking a new more targeted one." CreationDate="2010-07-17T00:32:29.287" UserId="60" />
  <row Id="1080" PostId="1236" Text="Voted to close just due to the sheer scope of such a question. Community wiki or not it isn't really a fit for here." CreationDate="2010-07-17T00:35:30.963" UserId="60" />
  <row Id="1081" PostId="567" Score="5" Text="contacts don't help me in the slightest" CreationDate="2010-07-17T01:07:19.320" UserId="397" />
  <row Id="1082" PostId="1074" Text="I've got 13 month old twins - convenience trumps those frequently." CreationDate="2010-07-17T01:21:09.037" UserId="219" />
  <row Id="1083" PostId="1234" Score="3" Text="Regarding #3 - that is, ignoring the fact that the outside of brie is by definition mouldy... :-)" CreationDate="2010-07-17T01:28:24.153" UserId="219" />
  <row Id="1084" PostId="1255" Text="+1. This is a great pointer." CreationDate="2010-07-17T01:32:29.727" UserId="183" />
  <row Id="1085" PostId="1131" Text="I always decrystallize honey in a double boiler. It's the only way to go." CreationDate="2010-07-17T01:33:48.930" UserId="405" />
  <row Id="1086" PostId="1270" Text="You're making me hungry." CreationDate="2010-07-17T01:36:38.657" UserId="405" />
  <row Id="1087" PostId="719" Score="1" Text="What about eggs right from the fridge vs. eggs that are at room temperature?&#xA;Does the age of the eggs make any difference in the actual boiling?  I hear it does affect how they peel." CreationDate="2010-07-17T01:46:24.577" UserId="419" />
  <row Id="1088" PostId="1116" Text="I found that a little sea salt and some cracked black pepper worked, I also tried adding ground dried chillies, for some heat and spice, they also worked." CreationDate="2010-07-17T02:07:13.310" UserId="115" />
  <row Id="1089" PostId="534" Text="I let the puree set in a colander for 2 days to drain.&#xA;Baking really is the way to go to cook the pumpkin" CreationDate="2010-07-17T02:20:20.440" UserId="419" />
  <row Id="1090" PostId="1285" Score="1" Text="Why keep them away from onions?  Do the onions speed sprouting in a way similar to how apples slow it?" CreationDate="2010-07-17T02:36:34.987" UserId="438" />
  <row Id="1091" PostId="1236" Text="Agreed, question needs to be more specific." CreationDate="2010-07-17T03:02:03.787" UserId="115" />
  <row Id="1092" PostId="1294" Score="2" Text="Agreed. Tahini is a central ingredient of hummus. Accept no substitute!" CreationDate="2010-07-17T03:05:52.937" UserId="99" />
  <row Id="1093" PostId="1302" Score="3" Text="Not only are you allowing the bacteria to fester, you are allowing it to fester in almost an ideal setting." CreationDate="2010-07-17T03:11:45.090" UserId="99" />
  <row Id="1094" PostId="1295" Score="1" Text="I have some toasted black sesame seeds, I might try them." CreationDate="2010-07-17T03:13:48.400" UserId="267" />
  <row Id="1095" PostId="1275" Text="You can always discard part and feed it to keep it alive. A waste, yes, but better than not feeding or having it outgrow the container." CreationDate="2010-07-17T03:14:45.763" UserId="457" />
  <row Id="1096" PostId="1294" Score="1" Text="Yeah I tried that a few weeks ago and it was definitely missing something." CreationDate="2010-07-17T03:14:46.700" UserId="267" />
  <row Id="1098" PostId="1302" Score="2" Text="+1 for teriyaki flavoured bacteria." CreationDate="2010-07-17T03:18:12.897" UserId="219" />
  <row Id="1100" PostId="904" Score="1" Text="@Kevin Selker In this context, I'd say it's fine." CreationDate="2010-07-17T03:20:20.417" UserId="219" />
  <row Id="1101" PostId="967" Text="&quot;protein is essentially the only nutrient in meat other than fat&quot; You complain of misconception, then say that? Beef, chicken, and fish have substantial amounts of vitamins B6 and B12, niacin, iron, phosphorous, zinc, etc. Salmon has vitamin D and Omega-3 fatty acids on top of those." CreationDate="2010-07-17T03:23:31.543" UserId="219" />
  <row Id="1102" PostId="1235" Text="I tend to agree with hobodave. Living on the border of China, as I do, I could probably tell you a great deal about how 'my locals', prepare and cook their food but by doing so, would neglect the majority of the regional cuisines. Unless you can make the question more specific, it should be closed." CreationDate="2010-07-17T03:25:32.400" UserId="115" />
  <row Id="1103" PostId="1305" Score="5" Text="+1 for pointing out that &quot;bloody runny poop&quot; vs. &quot;spend an extra $1&quot; is a pretty no-brainer trade-off." CreationDate="2010-07-17T03:27:50.547" UserId="219" />
  <row Id="1104" PostId="1284" Text="Does your coffee maker's manufacturer sell the special descaling solution, by any chance? I'd love to see their explanation of how vinegar is harmful, considering coffee is more acidic." CreationDate="2010-07-17T03:28:52.217" UserId="219" />
  <row Id="1105" PostId="1284" Text="No they don't. They have a recommended brand, but you can really use any one designed for coffee machines. I use Durgol. The explanation is unnecessary. _Coffee_ never touches the parts that are sensitive to acid. In any coffee machine I've seen water is pulled through some type of pipe/tubing, heated, and then dripped or forced through ground coffee, then a filter, and finally through a plastic nozzle into your cup. Given that my coffee machine _rapidly_ heats the water, I imagine it passes through a squiggly thin metal tube which is heated." CreationDate="2010-07-17T03:36:52.760" UserId="60" />
  <row Id="1106" PostId="1284" Text="@ceejayoz In a normal coffee maker the coffee would never come in direct contact with the inner works. Hot water is dripped onto the coffee grounds, filtered, and finally drained into the pot.  That said, I am willing to bet it is a scam to get you to buy their cleaning solution as well." CreationDate="2010-07-17T03:39:24.913" UserId="50" />
  <row Id="1109" PostId="1323" Score="1" Text="Great reference!" CreationDate="2010-07-17T03:49:36.190" UserId="60" />
  <row Id="1112" PostId="1307" Text="+1 for the scientific details and examples" CreationDate="2010-07-17T04:05:21.673" UserId="60" />
  <row Id="1113" PostId="1310" Text="Tahini is traditionally made with a neutrally flavored oil." CreationDate="2010-07-17T04:12:25.630" UserId="60" />
  <row Id="1114" PostId="1324" Text="The specific application would be for a dessert with peaches and mascarpone, using this recipe: http://www.cookstr.com/recipes/peaches-with-mascarpone" CreationDate="2010-07-17T04:21:05.810" UserId="364" />
  <row Id="1115" PostId="1328" Text="She said taste and price. Ricotta definitely does not taste like mascarpone. The texture is entirely different as well." CreationDate="2010-07-17T04:21:29.150" UserId="60" />
  <row Id="1117" PostId="189" Score="2" Text="Cutco makes serrated knives that are phenomenal - and they can be sharpened. I use a long carving knife as my bread knife, and I wouldn't trade it for anything. I also use that knife for trimming meats." CreationDate="2010-07-17T04:27:34.260" UserId="364" />
  <row Id="1119" PostId="1310" Score="1" Text="That really depends. As you travel around the Middle East you will find that it's very often made with Olive oil." CreationDate="2010-07-17T04:39:50.910" UserId="115" />
  <row Id="1120" PostId="1306" Score="3" Text="@hobodave &amp; @ceejayoz:&#xA;I'm not suggesting using the marinade that had been used several weeks back.  What I'm saying is if you've marinated chicken for dinner tonight you can then pull the chicken out to start cooking it and then cook the marinade prior to basting.&#xA;&#xA;I started that post by saying that marinades shouldn't be used more than once." CreationDate="2010-07-17T04:40:06.667" UserId="426" />
  <row Id="1121" PostId="1339" Text="If you're going to make the statement that _only_ bananas, avocados, pears, mango and kiwi ripen after picking you should provide some reference. Everyday experience, a quick google and check of reputable sources, and common sense indicate otherwise." CreationDate="2010-07-17T04:41:10.097" UserId="60" />
  <row Id="1122" PostId="1340" Text="+1: A decade? I'm kind of curious to see what would happen if you tried to boil and eat some." CreationDate="2010-07-17T04:43:14.167" UserId="60" />
  <row Id="1124" PostId="1339" Score="5" Text="@Hobodave:&#xA;Reference re: Ripening  &quot;On Food &amp; Cooking&quot; by Harold McGee, Scribner, revised edition 2004,  Chapter 7, page 350-353.&#xA;Page: 353  &#xA;&quot;nonclimacteric fruits like pineapples, citrus fruits, most berries, and melons don't store starch or improve markedly after harvest,  so their quiality depends on how far they had ripened on the plant.&quot;&#xA;&#xA;&quot;With just a few exceptions (pears, avocados, kiwis, bananas), even climacteric fruits will be much better if they're allowed to ripen on the plant, from which they can continue to accumulate the raw materials of flavor until the harvest.&quot;" CreationDate="2010-07-17T04:51:41.207" UserId="426" />
  <row Id="1125" PostId="111" Text="Most sites allow you to create your own &quot;recipe box&quot;. So, even if it's a larger repository of others' recipes, you can add your own &amp; flag others' recipes as &quot;yours&quot;. It sounds like epicurious.com would have just what you're looking for." CreationDate="2010-07-17T04:52:05.247" UserId="364" />
  <row Id="1126" PostId="1341" Text="Did you look at the butter crock in the accepted answer? It's been around since the Middle Ages and seems an exception to the rule. (It does protect from light and air)." CreationDate="2010-07-17T04:52:19.710" UserId="60" />
  <row Id="1128" PostId="1340" Text="I'll be happy to send some and let you try...I'll take your word for it as I have no plans to do so myself!" CreationDate="2010-07-17T04:56:52.447" UserId="426" />
  <row Id="1129" PostId="1339" Text="Interesting. I'm finding conflicting information all over the place. http://seasonalcooking.suite101.com/article.cfm/fruit_ripening_stages has a list of fruits that fall into different categories (it has it's own references). Yet http://lancaster.unl.edu/food/ciqaa.shtml seems to conflict with the first source by saying peaches and apricots ripen. :-\" CreationDate="2010-07-17T05:02:16.697" UserId="60" />
  <row Id="1130" PostId="1332" Text="If the reason is possible alcohol exposure, be aware that in any  recipe in which the wine is cooked, the alcohol content is quite low because the alcohol boils away. Alcohol boils evaporates at a much lower temperature than water, so even a couple of minutes of simmering on low temp will boil most of the alcohol off." CreationDate="2010-07-17T05:06:23.027" UserId="159" />
  <row Id="1131" PostId="1339" Text="I guess it's just one of those things that involve a bit of hand waving even by experts. :) I'll remove my down vote, thanks for providing the reference." CreationDate="2010-07-17T05:07:35.440" UserId="60" />
  <row Id="1132" PostId="1338" Score="1" Text="+1 to offset @hobodave .. the ingredients are the same, but the proportions are different, plus the &quot;full fat&quot; advisories, which are (unfortunately) helpful in this age of reduced-fat everything!" CreationDate="2010-07-17T05:11:43.127" UserId="159" />
  <row Id="1133" PostId="1338" Text="Thanks tomjedrz. I didn't think his answer deserved to stay at -1. I just want to get the message across that the community benefits from more variation in answers. This particular one on it's own is insignificant, but in light of his trend I thought I should point it out." CreationDate="2010-07-17T05:16:26.083" UserId="60" />
  <row Id="1135" PostId="1339" Score="3" Text="Re: the listing showing Apricots as ripening..&#xA;&quot;On Food &amp; Cooking&quot; 2004 edition, p. 352  Howard McGee offers a chart highlighting Fruits and their potential for improvement after harvest.&#xA;&#xA;the only ones that he lists for improving on sweetness are:  Apples, pears, Banana, Mango, Kiwi but he does list others as improving in Aroma and Softness (which again softness is part of deterioration anyway).  Among those listed as improving in aroma and softness:  apricot, peach, plum, blueberry, raspberry, cantaloupe, honeydew, cherimoya, guava, papaya, passionfruit, avocado, persimmon, tomato." CreationDate="2010-07-17T05:19:34.360" UserId="426" />
  <row Id="1136" PostId="1338" Text="I thought it would be worth the questioner's time to have a recipe that I've used before with good results, and I expect that should a questioner receive several, similar answers, it can only make him or her feel more confident about making use of the advice. It's my first day on the site, and I was excited to see questions that I knew I could answer; I opened them in tabs and took them one at a time without refreshing the pages. Granted, I can see now why refreshing the pages is a good idea, but if I feel I've something useful to say, I'm going to say it without fear of being repetitive." CreationDate="2010-07-17T05:24:55.913" UserId="403" />
  <row Id="1137" PostId="1338" Score="1" Text="@hobodave You really shouldn't make assumptions about people's gender or sex." CreationDate="2010-07-17T05:26:42.460" UserId="50" />
  <row Id="1139" PostId="1346" Text="How'd they get the rabbits? I've often wanted to cook some rabbit myself, but living in Chicago I can't exactly trap them easily." CreationDate="2010-07-17T05:30:20.740" UserId="60" />
  <row Id="1141" PostId="1276" Text="I think it's worth mentioning that whether you keep the meat in the packaging depends on how it is packed. You probably want to avoid this with styrofoam packed meats." CreationDate="2010-07-17T05:55:59.680" UserId="486" />
  <row Id="1142" PostId="1299" Text="With regard to kale and other leafy greens that are heavily treated with pesticides: Do you happen to know if the pesticides only coat the leaves, or are they absorbed by the vegetables to some degree? I have a friend who insists that all leafy vegetables should be put through seven soakings to leach pesticides out of them, but I can't find anything to substantiate her claim." CreationDate="2010-07-17T06:00:33.133" UserId="403" />
  <row Id="1143" PostId="394" Score="1" Text="Two of your examples (salad &amp; PBJ) probably aren't that great reheated. Might want to edit the question title?  :)" CreationDate="2010-07-17T06:28:10.863" UserId="343" />
  <row Id="1145" PostId="1285" Score="5" Text="@Daniel Bingham: &quot;Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.&quot; from http://www.ehow.com/how_3480_store-potatoes.html but I've seen the same advice from several other sources also" CreationDate="2010-07-17T06:29:49.673" UserId="43" />
  <row Id="1146" PostId="1299" Text="Due to the tender nature of greens (including kale although it is sturdy) they would possibly be likely to absorb to some degree.  I haven't heard the idea of soaking to leach them out, especially 7 times, so I can't speak to that.  The reason I suggest to soak in tepid water is for softening dirt and the cold water is to hydrate the cells and increase turgidity of the greens/vegetables to improve shelf life and quality.  If soaking them did help to leach out pesticides there's no way of saying that 7 is the magic number...it will depend on what was sprayed, how much, how frequent, etc." CreationDate="2010-07-17T06:35:06.620" UserId="426" />
  <row Id="1147" PostId="1346" Text="What's a &quot;smoker&quot; A smoke room?" CreationDate="2010-07-17T06:36:53.683" UserId="115" />
  <row Id="1148" PostId="1285" Text="@Dinah Interesting, good to know!" CreationDate="2010-07-17T06:45:51.280" UserId="438" />
  <row Id="1149" PostId="1361" Text="Great, that's something to chew on. I think I see some experimentation in my baking future. Thanks for the info." CreationDate="2010-07-17T06:56:51.553" UserId="213" />
  <row Id="1150" PostId="1364" Score="4" Text="Contrary to popular opinion, there's no correlation between organic/free range and lack of salmonella: http://www.ingentaconnect.com/content/iafp/jfp/2005/00000068/00000011/art00029" CreationDate="2010-07-17T08:06:56.727" UserId="517" />
  <row Id="1151" PostId="1353" Score="6" Text="A positive for bacteria and potential for infection of healthy humans is not the same. A handful of bacteria can't infect you. You need to handle meat very badly or use dead birds to reach dangerous levels. You can think of them as free vaccines.&#xA;&#xA;If they just left the germs alone and focused on handling the meat correctly, and keeping the birds in sanitary conditions, there wouldn't be super-bacteria to worry about in the first place. People's paranoia raises the super-germs that will kill them." CreationDate="2010-07-17T08:16:26.457" UserId="143" />
  <row Id="1152" PostId="1240" Text="This effect is insignificant for the amount of time it takes to make simple syrup." CreationDate="2010-07-17T08:18:58.993" UserId="517" />
  <row Id="1153" PostId="1332" Score="1" Text="@tomjedrz : Boiling off alcohol is a myth.  Your only good way is to reduce the alcohol before any other liquid is added.  See http://cooking.stackexchange.com/questions/659/cooking-away-alcohol/672#672" CreationDate="2010-07-17T08:25:01.443" UserId="67" />
  <row Id="1154" PostId="1334" Score="4" Text="You often don't want to use just one replacement -- eg, a mix of fruit juice (apple, grape) and stock will give you some of the fruitiness you'd have gotten from the wine without being overpowering.  With possibly a splash of cider vinegar or lemon juice to brighten up the flavors." CreationDate="2010-07-17T08:30:48.060" UserId="67" />
  <row Id="1155" PostId="1351" Score="1" Text="Besides the safety aspect ... raw poultry has a rather odd texture that most people find unappetizing (possibly it's just a psychological thing with the link between undercooked poultry and food poisoning)" CreationDate="2010-07-17T08:42:03.570" UserId="67" />
  <row Id="1156" PostId="1348" Text="Better answer than mine! And just a note that I'm pretty sure that it's the decomposition of sucrose into glucose and fructose in boiling water that allows the sugar-water to be more stable than just dissolving sugar into room-temp water." CreationDate="2010-07-17T11:15:55.693" UserId="45" />
  <row Id="1158" PostId="1128" Score="1" Text="For those people with microwaves or a kettle, you an also heat water (you want it hot, but not boiling), and give the honey a bath.  It even works for plastic bottles.  (when I say 'hot', maybe 150F ... you might be able to get glass jars hotter, but don't shock it as it might shatter" CreationDate="2010-07-17T11:31:03.453" UserId="67" />
  <row Id="1159" PostId="1361" Text="Let me know how your experiments turn out!" CreationDate="2010-07-17T11:44:09.437" UserId="426" />
  <row Id="1160" PostId="1380" Text="I hadn't started it, they all are in my mind still.. You give me a good idea." CreationDate="2010-07-17T11:44:53.803" UserId="169" />
  <row Id="1161" PostId="1362" Score="1" Text="Yes the do but even the Splenda folks indicate that Splenda is best used where it's only needed as a sweetening element such as custards, gelatin, etc.  I assisted the foodservice division a couple years ago during some training they were doing for field sales managers and the main message was that it will not assist in browning, rising, or caramelizing.  For instance you could use it in custard but if you're wanting to do creme brulee, you couldn't use it for caramelizing.&#xA;&#xA;As substitutions go I'm more comfortable eating the real thing and cutting back on portion size but to each their own." CreationDate="2010-07-17T11:51:46.363" UserId="426" />
  <row Id="1162" PostId="1370" Text="Thanks for your response, will try the light soy sauce, but unfortunately can't use fish paste or anchovies due to food allergy.  I clarified the initial question." CreationDate="2010-07-17T12:01:35.253" UserId="503" />
  <row Id="1163" PostId="1388" Score="3" Text="That's not really true - in addition to cast iron, domestic French kitchens also have carbon steel pans and possibly copper. Cast iron is really not appropriate for a variety of typically French recipes involving reductions of acidic liquids." CreationDate="2010-07-17T12:05:01.533" UserId="557" />
  <row Id="1164" PostId="1238" Score="3" Text="Mold is not &quot;bacteria&quot;; it's mold.  A bacterial infestation on a piece of cheese is probably possible, but I don't think I've ever seen it." CreationDate="2010-07-17T12:09:41.243" UserId="557" />
  <row Id="1165" PostId="1366" Text="I concur with the others: a light soy sauce would be my choice as well, but note that there is nothing that is a good substitution for Thai fish sauce (even fish sauces from other countries, say Vietnam, have quite a different taste)." CreationDate="2010-07-17T12:10:01.600" UserId="553" />
  <row Id="1166" PostId="1337" Score="1" Text="I question the &quot;perfectly&quot; in &quot;perfectly safe&quot;." CreationDate="2010-07-17T12:12:22.690" UserId="557" />
  <row Id="1167" PostId="1395" Score="1" Text="Yes, I use those zip-tops as well: a great way to store it. Also very easy to just &quot;break&quot; a small portion from it." CreationDate="2010-07-17T12:21:11.780" UserId="553" />
  <row Id="1168" PostId="1317" Text="I have had ok luck with thin pork chops, you just need to be really careful to not over cook them.  It is so easy to over cook a pork chop." CreationDate="2010-07-17T12:22:02.140" UserId="328" />
  <row Id="1169" PostId="1398" Score="6" Text="What's a champion? I can't find any mention on Wikipedia of a food item called a champion." CreationDate="2010-07-17T12:25:02.570" UserId="219" />
  <row Id="1170" PostId="1381" Text="I sense a meta thread on this one." CreationDate="2010-07-17T12:26:24.313" UserId="219" />
  <row Id="1172" PostId="1380" Text="you might want to check http://cooking.stackexchange.com/questions/98/digital-recipes-storage" CreationDate="2010-07-17T12:50:07.247" UserId="181" />
  <row Id="1173" PostId="1353" Text="(+1) The salmonella is hard to avoid in the chicken's digestive system, so contamination of the meat is not uncommon." CreationDate="2010-07-17T12:58:24.063" UserId="183" />
  <row Id="1174" PostId="838" Score="1" Text="If you have used the rice several times as a pie weight, it will not cook well. I would recommend either using the same designated bit of rice every time as a pie weight (keep in a separate baggie/jar) or use the rice only once as a weight before cooking it as a meal." CreationDate="2010-07-17T13:02:02.963" UserId="364" />
  <row Id="1175" PostId="1127" Text="I experience the same problem, so I substitute evaporated milk mixed with a bit of lemon juice or vinegar. See my &quot;buttermilk&quot; pancake recipe here: http://www.justrightmenus.com/recipe.php?id=10&#xA;I make the pancakes with the substitute every time." CreationDate="2010-07-17T13:06:28.400" UserId="364" />
  <row Id="1176" PostId="1064" Text="In addition, be sure your chocolate is in small pieces - just chop it up a bit (unless you're already using chips, of course)." CreationDate="2010-07-17T13:10:17.347" UserId="364" />
  <row Id="1177" PostId="286" Text="It looks a lot like my recipe, but I have a little variant: set the grill to high instead and cook one side 2 minutes (time it), turn 90 degree (this is purely for having nice grill marks), cook 2 minutes again, flip and cook 2 other minutes. For a 1 inch steak, it will be medium rare/medium. Change the times accordingly for your tastes: 1.5/1.5/2 for rather rare." CreationDate="2010-07-17T13:35:26.087" UserId="577" />
  <row Id="1178" PostId="1414" Text="I should have specified... I'm talking about a lot of apples, as in a peck or two." CreationDate="2010-07-17T13:47:46.540" UserId="364" />
  <row Id="1179" PostId="1420" Score="1" Text="Why not just ask about preparation methods?  The particular &quot;spin&quot; on this question makes it far more subjective than it needs to be." CreationDate="2010-07-17T14:02:41.293" UserId="41" />
  <row Id="1181" PostId="1364" Score="4" Text="Notice, I said local.  Not organic or free range.  The implication being that you can talk to a producer, visit the farm and make the judgment for yourself.  While, on average, organic certified or free range chickens may not be any better than industrially produced chickens, there are still some small farms that are significantly better.  And unlike the industrialized food system, you are not at the mercy of chance when making a decision based on locally purchased meat.  Second, the statistics don't surprise me, given the ease of receiving &quot;organic&quot; or &quot;free range&quot; certification." CreationDate="2010-07-17T14:13:41.283" UserId="438" />
  <row Id="1182" PostId="1423" Score="9" Text="I disagree with this.  Red Wine can last for several days once opened.  Sometimes it can even improve before finally spoiling.  White Wine we've had last for weeks or longer in the refrigerator.  It tasted about the same two weeks later as it had when first opened.  Admittedly, it was cheap white wine.  But still, for cooking purposes, unless we're talking extreme gourmet wine can be kept for several weeks in the fridge or several days out of and be absolutely fine for cooking." CreationDate="2010-07-17T14:19:57.680" UserId="438" />
  <row Id="1183" PostId="1423" Score="2" Text="Just a couple of small points. Sherry and rice wine should not be referred to simply as &quot;cooking wines&quot; as they are used for drinking in the same way as ordinary wine. Sherry is a fortified wine as brandy is added after the fermentation process. Rice wine is not fortified. It's fermented rice and yeast." CreationDate="2010-07-17T14:24:11.680" UserId="115" />
  <row Id="1184" PostId="1423" Text="@Daniel I'm afraid I'd have to disagree with you. I'm sure you wouldn't skimp when it came to buying a nice piece of meat fore Sunday lunch, so why use oxidised wine to ruin the sauce. Oxidation of wine sets in immediately the wine is exposed to the air and even if the wind is resealed, the damage is done. By using wine older than a few days, you are essentially adding vinegar." CreationDate="2010-07-17T14:29:14.693" UserId="115" />
  <row Id="1185" PostId="1423" Score="1" Text="Except that you aren't, it tastes fine to all but the most trained pallets.  In the case of everyday cooking the question isn't whether you'll &quot;ruin&quot; the sauce for the trained pallet, but whether your average cook or eater will be able to tell the difference.  I never was - and my pallet isn't exactly untrained. Maybe I'm just not enough of a snob, but my rule has always been - if it works, don't worry about it." CreationDate="2010-07-17T14:35:16.660" UserId="438" />
  <row Id="1186" PostId="1341" Score="3" Text="@hobodave - I did, and I will definitely be looking into one. I had never before heard of a room-temperature way to store butter safely. I may own one within the week!" CreationDate="2010-07-17T14:35:55.630" UserId="364" />
  <row Id="1187" PostId="967" Text="@ceejayoz: Yes, there are some vitamins in meat, I guess I was thinking in terms of nutrients that provide caloric energy, in which case the statement is correct. &#xA;&#xA;Of course, vitamins and minerals are important for metabolism, but it's still the case that plant foods far outclass meat in terms of vitamins and minerals." CreationDate="2010-07-17T14:36:18.343" UserId="220" />
  <row Id="1188" PostId="1307" Score="2" Text="Note that you don't have to get all 8 essential aminos in *every* meal, as long as you eat a variety throughout each day." CreationDate="2010-07-17T14:43:02.430" UserId="220" />
  <row Id="1189" PostId="1423" Text="@Pulse: That's why I said cooking sherry and not just sherry.  Cooking sherry has a bunch of preservatives added.  You're right that rice cooking wine isn't alcohol-fortified, I meant fortified with the same kind of preservatives (guess I wasn't very clear)." CreationDate="2010-07-17T15:04:09.523" UserId="41" />
  <row Id="1190" PostId="1423" Text="@Daniel: I am hardly a wine expert but I can most definitely taste the difference between Chardonnay that was just opened and Chardonnay that's been sitting in the refrigerator for a week.  It tastes sour and, well, vinegary." CreationDate="2010-07-17T15:05:43.327" UserId="41" />
  <row Id="1191" PostId="1438" Text="I had heard that microwave-defrosting could increase the likelihood of food poisoning - wasn't sure whether that's an old wive's tale or not, though." CreationDate="2010-07-17T15:10:15.373" UserId="600" />
  <row Id="1192" PostId="1438" Score="2" Text="@Smashery: You're about to cook it anyway, right?  Most meat you buy in supermarkets is already contaminated with various types of food-poisoning bacteria (esp. salmonella with respect to chicken); you cook it to kill that bacteria." CreationDate="2010-07-17T15:15:39.307" UserId="41" />
  <row Id="1193" PostId="1440" Text="I've used warm (not hot) water in the past and haven't gotten sick.  Maybe I've just been lucky..." CreationDate="2010-07-17T15:18:23.830" UserId="41" />
  <row Id="1194" PostId="1346" Text="@hobodave Our grocery store here sells D'Artagnan brand rabbits. http://www.dartagnan.com/51337/Farm--Raised-Natural-Rabbit.html" CreationDate="2010-07-17T15:25:14.523" UserId="219" />
  <row Id="1195" PostId="1423" Text="@Daniel No worries, if you can't tell the difference, there's no harm done. I do, however, believe it's incorrect telling others that an opened bottle of wine will still be good after several weeks." CreationDate="2010-07-17T15:26:11.200" UserId="115" />
  <row Id="1196" PostId="1423" Text="@Aaronut Fair enough, I've just never come across &quot;cooking sherry&quot;" CreationDate="2010-07-17T15:27:49.203" UserId="115" />
  <row Id="1197" PostId="1348" Score="1" Text="Heating allows the sugar-water mixture to become supersaturated.  More sugar can be dissolved in the heated water than is ordinarily possible at room temperature." CreationDate="2010-07-17T15:35:48.597" UserId="561" />
  <row Id="1199" PostId="1255" Score="4" Text="I'd prefer to see some of the text here as well.  Sometimes the links just stop working." CreationDate="2010-07-17T15:40:25.430" UserId="561" />
  <row Id="1200" PostId="1449" Text="That's a possibility. I'll have to try that. Thanks." CreationDate="2010-07-17T15:56:38.107" UserId="115" />
  <row Id="1201" PostId="1381" Text="My father only ever hung his catches for ease of processing; he said that there were so many food sources for modern deer that their meat was tender enough without aging it." CreationDate="2010-07-17T15:58:12.910" UserId="403" />
  <row Id="1202" PostId="1388" Score="2" Text="@Pointy : LeCreuset is *enamalized* cast iron, which is what many other countries (eg, France) think of when they hear &quot;cast iron&quot;" CreationDate="2010-07-17T15:59:24.673" UserId="67" />
  <row Id="1203" PostId="1388" Text="I have two pieces of Le Creuset -- are you sure the casserole dish is cast iron?  Mine's enamelized, but it's ceramic, not iron." CreationDate="2010-07-17T16:01:11.520" UserId="67" />
  <row Id="1204" PostId="1398" Text="Voting to close as too localized, because nobody seems to know what this is about and there's been no response to comments for close to 4 hours." CreationDate="2010-07-17T16:05:33.717" UserId="41" />
  <row Id="1205" PostId="1440" Score="3" Text="&quot;food safety&quot; is erring on the side of over-caution in a lot of cases.  If you keep a clean kitchen, and you're cooking the food thoroughly, and don't cross-contaminate, it's not *that* big of a risk, but &quot;safest&quot; was the question, and cold water in this case is safer, and it doesn't adversely affect the meat as much." CreationDate="2010-07-17T16:06:44.607" UserId="67" />
  <row Id="1206" PostId="1359" Text="well said..teflon or any other chemical is dangerous as it leaches into foods and we will only know it after lot of research studies come out..better to be safe than sorry..stainless steel is the best..+1" CreationDate="2010-07-17T16:28:19.063" UserId="616" />
  <row Id="1207" PostId="570" Text="just to be clear..this is caused by a gas and we tear because we inhale this or this gas goes into our eyes?" CreationDate="2010-07-17T16:30:13.883" UserId="616" />
  <row Id="1208" PostId="1457" Text="whole chicken or pieces?" CreationDate="2010-07-17T16:34:54.923" UserId="67" />
  <row Id="1210" PostId="1463" Text="This is your best bet." CreationDate="2010-07-17T16:37:16.793" UserId="438" />
  <row Id="1213" PostId="1346" Text="I got the rabbit from my brother in law who went rabbit hunting." CreationDate="2010-07-17T16:42:55.570" UserId="332" />
  <row Id="1214" PostId="1142" Score="1" Text="It's interesting that at #2 they advice to **not** let the meat out of the fridge, and that the room-temperature requirement is just a myth." CreationDate="2010-07-17T16:49:15.890" UserId="16" />
  <row Id="1216" PostId="1471" Score="1" Text="Meat thermometer helps here. Pull it at about 155, and you should be set." CreationDate="2010-07-17T17:00:08.573" UserId="624" />
  <row Id="1217" PostId="1483" Text="I think this is one of the best reasons to join a CSA: it forces you to learn new recipes!" CreationDate="2010-07-17T17:08:03.270" UserId="220" />
  <row Id="1219" PostId="1456" Text="Salt+water isn't terribly endothermic. If you have ice, ice+salt isn't endothermic, but it does significantly lower the temp of the mix." CreationDate="2010-07-17T17:27:05.877" UserId="624" />
  <row Id="1220" PostId="432" Text="Adam, try to let it sit in the fridge." CreationDate="2010-07-17T17:31:20.533" UserId="54" />
  <row Id="1221" PostId="1457" Text="chicken breast.." CreationDate="2010-07-17T17:39:12.300" UserId="616" />
  <row Id="1222" PostId="1491" Score="2" Text="I agree that this is the core of Italian Seasoning mix. If you're willing to put one together that's a bit more involved (but well worth your time!), check this recipe out: http://www.justrightmenus.com/recipe.php?id=73" CreationDate="2010-07-17T17:57:50.267" UserId="364" />
  <row Id="1223" PostId="1472" Text="Dried, they are easier to freeze as well." CreationDate="2010-07-17T17:58:24.730" UserId="624" />
  <row Id="1224" PostId="1499" Text="At least rinse it. Fecal matter in the body cavity may be sterilised by heat, but that doesn't make it tasty." CreationDate="2010-07-17T17:58:51.077" UserId="219" />
  <row Id="1225" PostId="1451" Score="1" Text="Sugar also assists in the osmotic exchange and can add some flavor. I like honey and fruit juices." CreationDate="2010-07-17T18:02:08.963" UserId="624" />
  <row Id="1226" PostId="1486" Score="2" Text="I have found it only really needs about 30 minutes of soaking time. I agree that it's difficult to overcook, too. I typically grill it, turning frequently, for about 30 minutes. &#xA;&#xA;It's also tasty to add some butter &amp; spices to the corn before grilling it. See http://www.justrightmenus.com/recipe.php?id=231" CreationDate="2010-07-17T18:10:42.270" UserId="364" />
  <row Id="1227" PostId="223" Text="There is no &quot;meat replacement.&quot; I think you mean &quot;meat analogs&quot; or vegetarian protein sources." CreationDate="2010-07-17T18:20:49.083" UserId="359" />
  <row Id="1228" PostId="1509" Text="Sigh. Fiddly work. I guess I'll buy a paste or other preparation next time!" CreationDate="2010-07-17T18:23:42.167" UserId="632" />
  <row Id="1229" PostId="1505" Text="I agree; you may want to look at this discussion: http://cooking.stackexchange.com/questions/904/vegetarians-and-nutrition/1307#1307" CreationDate="2010-07-17T18:36:34.247" UserId="364" />
  <row Id="1230" PostId="1477" Text="When you say &quot;some acid&quot;, what does that mean? What kind of acid? Any idea on ratios of water, flavor extract, and &quot;acid&quot;? Also do I need to add sugar?" CreationDate="2010-07-17T18:37:27.410" UserId="332" />
  <row Id="1232" PostId="1511" Score="1" Text="FYI: generally, *marinade* is the noun and *marinate* is the verb." CreationDate="2010-07-17T18:46:31.073" UserId="43" />
  <row Id="1233" PostId="1505" Text="I actually commented there before I came here. I seem to be on a bit of a soapbox today." CreationDate="2010-07-17T18:52:25.617" UserId="611" />
  <row Id="1235" PostId="1509" Text="hmmmm.  @TrebleKicker you seem to suggest in your question that you think it is the husks that are causing the grittiness, and you are going to remove the husks and just use the kernel, but this answer suggests that what you want to do is the opposite, ie, ditch the kernels and eat only the husks..." CreationDate="2010-07-17T19:07:30.457" UserId="210" />
  <row Id="1236" PostId="1509" Text="From wikipedia apparently: &quot;Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment.&quot;" CreationDate="2010-07-17T19:09:44.350" UserId="210" />
  <row Id="1237" PostId="1346" Score="1" Text="I found a page with several links about grilling rabbit that you might find helpful: &quot;http://www.slashfood.com/2008/06/13/extreme-grilling-rabbit/&quot;." CreationDate="2010-07-17T19:18:45.127" UserId="403" />
  <row Id="1238" PostId="1514" Score="1" Text="+1   Nice detailed answer.  Thanks." CreationDate="2010-07-17T19:19:07.170" UserId="183" />
  <row Id="1239" PostId="1523" Score="4" Text="Salt and other substances that raise osmotic pressure kill bacteria. The concentration determines the efficacy. Lemon juice and vinegar are more than strong enough to kill bacteria at full strength. Alton Brown recommends them for cleaning cutting boards after handling chicken. But you are correct, the efficacy is determined by concentration, and that will differ with each marinade." CreationDate="2010-07-17T19:23:16.567" UserId="624" />
  <row Id="1241" PostId="1511" Score="1" Text="They will be so over-marinated that even if they are safe to eat, you won't want to." CreationDate="2010-07-17T19:38:55.547" UserId="160" />
  <row Id="1243" PostId="1353" Text="@jbrcreix: I suggest reading the article. There's a lot more to it than the simple one sentence summary I gave it. Consumer Reports is a very reputable source." CreationDate="2010-07-17T19:44:11.197" UserId="60" />
  <row Id="1244" PostId="2500" Score="5" Text="This should be Community Wiki as there is no single answer for that question." CreationDate="2010-07-17T19:55:40.810" UserId="181" />
  <row Id="1245" PostId="568" Score="1" Text="The only way to lessen the taste of an onion is to put it in a bowl with water and ice. That way the taste will fade a little bit - but that's another question." CreationDate="2010-07-17T19:55:45.117" UserId="652" />
  <row Id="1246" PostId="1164" Text="Wow. I just became insta-hungry." CreationDate="2010-07-17T20:15:36.503" UserId="60" />
  <row Id="1247" PostId="1309" Text="What byproducts do bacteria leave behind that are toxic after boiling? Do you have a source for this or is it just speculation on your part?" CreationDate="2010-07-17T20:17:33.503" UserId="220" />
  <row Id="1248" PostId="570" Score="4" Text="@CodeToGlory: It goes into our eyes. When it combines with the moisture in our eyes it forms a weak solution of sulfuric acid. This stuff burns. :)" CreationDate="2010-07-17T20:19:29.520" UserId="60" />
  <row Id="1249" PostId="1515" Score="2" Text="The other reason you should pre-heat the stone is to get it nice and hot so the crust cooks rapidly." CreationDate="2010-07-17T20:24:56.543" UserId="219" />
  <row Id="1251" PostId="1523" Text="Even if you had enough salt and acid to avoid danger, after a week you'd be closer to *pickled* meat than marinated. Fine if you're making a stew, I suppose..." CreationDate="2010-07-17T20:47:12.387" UserId="86" />
  <row Id="1252" PostId="1506" Text="Raw is great.  Peel and slice, A few grains of salt and then eat.  Real simple, real tasty." CreationDate="2010-07-17T21:05:10.067" UserId="419" />
  <row Id="1254" PostId="1548" Text="Can't disagree with you Susan-p, I do get a lot of hits from that site when looking for ideas." CreationDate="2010-07-17T21:13:41.550" UserId="328" />
  <row Id="1255" PostId="1551" Text="A rather subjective question, its down to peoples preference, although i have never bought an apple pie that had skin on." CreationDate="2010-07-17T21:20:11.210" UserId="661" />
  <row Id="1257" PostId="1551" Score="3" Text="Cooked peel tends to stick in the teeth in my experience; I always peel." CreationDate="2010-07-17T21:25:26.287" UserId="403" />
  <row Id="1258" PostId="1545" Score="1" Text="Just to clarify #1: Don't reuse the same marinade!  Reserve some from before you marinate the raw meat, then reapply the reserved portion." CreationDate="2010-07-17T21:33:29.720" UserId="41" />
  <row Id="1259" PostId="1216" Text="This method was dead simple and worked perfectly. The definition of fool proof." CreationDate="2010-07-17T21:34:44.697" UserId="213" />
  <row Id="1261" PostId="1499" Text="If the chicken has not been butchered properly a rinse won't really help much." CreationDate="2010-07-17T21:35:16.333" UserId="486" />
  <row Id="1262" PostId="1523" Score="1" Text="@Adam: Yes, they kill bacteria, but *how much*?  To get the concentration you're referring to, the &quot;marinade&quot; would basically have to be a brine or pickling liquid, as Knives points out.  No marinade is strong enough to do that.  Concentrated lemon juice might, as would concentrated vinegar, but those things aren't marinades." CreationDate="2010-07-17T21:46:25.177" UserId="41" />
  <row Id="1263" PostId="571" Text="your electric knife sharpener will chew through a good knife like a hooker chews through cocaine." CreationDate="2010-07-17T21:54:19.120" UserId="517" />
  <row Id="1264" PostId="282" Score="2" Text="@Alejandro: You are wrong: http://www.cookingissues.com/2009/11/13/mcgee-days-two-and-three-steak-fish-burgers-and-love/" CreationDate="2010-07-17T21:56:29.993" UserId="517" />
  <row Id="1265" PostId="1509" Text="Either way it's fiddly work and probably worth buying something other than the raw peppercorns ;)" CreationDate="2010-07-17T22:17:37.280" UserId="632" />
  <row Id="1266" PostId="1552" Text="Good advice. Thank you." CreationDate="2010-07-17T22:23:59.490" UserId="632" />
  <row Id="1267" PostId="1306" Text="@ceejayoz: what waste products of bacteria are toxic? I've never heard this anywhere before so I'm curious about it; can you give me a source where I can read about it?" CreationDate="2010-07-17T23:00:31.740" UserId="220" />
  <row Id="1268" PostId="1551" Score="3" Text="@dnolan I've also never bought a good apple pie..." CreationDate="2010-07-17T23:05:16.163" UserId="624" />
  <row Id="1269" PostId="1477" Text="You need sugar if you make your own from scratch. If you use the syrup, you just need to experiment with the concentration and you shouldn't need anything else. The acid is usually citric, see the Torianai Peach Syrup ingredients." CreationDate="2010-07-17T23:12:59.473" UserId="624" />
  <row Id="1270" PostId="1548" Score="3" Text="Often they suck though. The lack of editorial control means there are lots of bad recipes." CreationDate="2010-07-17T23:19:31.800" UserId="624" />
  <row Id="1271" PostId="621" Text="Any thoughts on using a bamboo cutting board for meat?" CreationDate="2010-07-17T23:23:28.597" UserId="213" />
  <row Id="1272" PostId="1566" Score="1" Text="smell always works, although &quot;briny&quot; is the term I'd use" CreationDate="2010-07-17T23:27:25.953" UserId="671" />
  <row Id="1274" PostId="1557" Score="1" Text="+1 for adding oil. Be careful though, I accidentally made my pizza crust taste like biscuits once by adding too much.." CreationDate="2010-07-17T23:43:23.370" UserId="152" />
  <row Id="1275" PostId="396" Score="5" Text="Great question. Most are doing this but I would suggest that people just post one book per answer so others can vote up/down." CreationDate="2010-07-18T00:20:10.690" UserId="486" />
  <row Id="1276" PostId="1306" Text="@Kevin Selker One of the most notable is botulinum toxin - Botox. http://en.wikipedia.org/wiki/Botulinum_toxin See also http://en.wikipedia.org/wiki/Bacterial_toxin" CreationDate="2010-07-18T00:21:36.600" UserId="219" />
  <row Id="1277" PostId="1566" Text="Was that fresh water fish? For some reason I thought salt water fish typically were not slimey." CreationDate="2010-07-18T00:49:03.130" UserId="486" />
  <row Id="1278" PostId="1561" Text="Thanks Joel. Their site even has a recipe." CreationDate="2010-07-18T01:13:27.900" UserId="332" />
  <row Id="1279" PostId="1551" Score="4" Text="I don't tend to make apple pies for the nutrition. ;-)" CreationDate="2010-07-18T01:13:44.733" UserId="219" />
  <row Id="1280" PostId="1585" Score="2" Text="You know, after reading this, I think I just realized that there are two very different kinds of improvisation.  I can take an existing recipe and easily make substitutions and improvements, and can usually come up with just the right spice or sauce for some dish, but when it comes to looking at a bunch of ingredients strewn about the kitchen and attempting to answer the question &quot;what can I make with this?&quot; I'm still useless.  I'm not sure if it's a more &quot;advanced&quot; skill, or just a &quot;different&quot; one, but... there you have it." CreationDate="2010-07-18T01:19:18.200" UserId="41" />
  <row Id="1282" PostId="764" Score="2" Text="I agree that room temperature egg whites are (all but) essential. Also, make sure your beater is VERY clean. Even a bit of oil/fat in the egg whites will cause them not to firm up as well." CreationDate="2010-07-18T01:33:53.937" UserId="364" />
  <row Id="1284" PostId="1584" Text="Since the powers that be don't want this site turning into a recipe swap, you're probably not going to get many answers. However, I did get some decent hits on Google when I worded the query like this: http://www.google.com/search?q=how+to+make+ketchup+chips (BTW: I'm not being a smartass. It took me a while to get Google to stop showing me homemade recipes of xyz with ketchup as an ingredient or condiment.)" CreationDate="2010-07-18T01:44:21.290" UserId="43" />
  <row Id="1285" PostId="1594" Text="Ok, thanks. I thought there was some special property of the couverture that allowed it to melt when combined with butter in a saucepan (the first step in my recipe). Would compound chocolate melt in the same fashion?" CreationDate="2010-07-18T01:46:00.193" UserId="686" />
  <row Id="1287" PostId="1594" Text="@bryn: The &quot;special&quot; ingredient in couverture chocolate is the high amount of cocoa butter.  That makes it more &quot;liquid&quot; when melted, and it's why couverture is usually used for coating.  Compound chocolate doesn't have any cocoa butter, it uses vegetable fats (usually), but it's made for the same purpose and has very similar properties.  It just doesn't have as good a flavour." CreationDate="2010-07-18T02:18:37.823" UserId="41" />
  <row Id="1288" PostId="621" Text="@Jonathon Unfortunately, I don't have any personal experience with bamboo chopping boards, so any comments I made would be speculation." CreationDate="2010-07-18T02:37:45.893" UserId="115" />
  <row Id="1289" PostId="5021" Text="I'll freeze just about anything, but I've never thought about egg whites. I just set my egg whites in a Tupperware on top of the egg carton in the refrigerator &amp; hope I'll remember to use them. Thanks!" CreationDate="2010-07-18T02:41:46.117" UserId="364" />
  <row Id="1290" PostId="1582" Text="Depends on the size. Broiler-fryer?" CreationDate="2010-07-18T02:46:44.797" UserId="624" />
  <row Id="1292" PostId="1606" Text="To add to that last bit: salting before searing meat helps draw protein to the surface, making for better browning." CreationDate="2010-07-18T02:52:49.790" UserId="624" />
  <row Id="1293" PostId="1609" Text="Are you making this as a soup or is it to be used in other dishes?" CreationDate="2010-07-18T03:04:59.167" UserId="115" />
  <row Id="1295" PostId="1164" Text="Very nice! And +1 for photos!" CreationDate="2010-07-18T03:09:22.373" UserId="190" />
  <row Id="1297" PostId="1616" Score="3" Text="Depends on your preference. How much do you dislike food poisoning?" CreationDate="2010-07-18T03:23:17.437" UserId="624" />
  <row Id="1298" PostId="1585" Score="1" Text="@Aaronut : I tend to look at one or two items, and try to work from there ... if you break things down into a main &amp; sides, I find it's easier.  Part of it's also knowing what cooking method is good for things ... and trying to explain to people that just because it's cut like a steak doesn't mean it's good for grilling." CreationDate="2010-07-18T03:26:15.627" UserId="67" />
  <row Id="1299" PostId="1625" Text="This brought back memories of college -- I had one of those small fridges with the little compartment inside that was the freezer ... the eggs got too close to the freezer ... I cracked an egg ... the shell came away, but there was just frozen egg." CreationDate="2010-07-18T03:33:17.617" UserId="67" />
  <row Id="1300" PostId="1624" Text="From the days before microplane, my mom would use the 'star' side of a box grater, and a light touch.  You can also use a vegetable peeler, then take a knife and scrape the pith off, before chopping it up.  (but you won't release as much of the oil as with a grater)" CreationDate="2010-07-18T03:36:38.053" UserId="67" />
  <row Id="1301" PostId="1610" Score="1" Text="I have had the same problem; I don't want to waste the other half of the egg. I recently learned (on this site), though, that egg can be frozen and saved. I recommend following any of the advice below &amp; then freezing the other half for future use." CreationDate="2010-07-18T03:40:19.300" UserId="364" />
  <row Id="1302" PostId="1628" Score="3" Text="Well, dropping it usually does the trick." CreationDate="2010-07-18T03:41:31.277" UserId="364" />
  <row Id="1303" PostId="1306" Text="@ceejayoz But botulinum is anaerobic, so to my understanding it is only prevalent in canned foods; I don't think it would grow in a chicken marinade left in the fridge." CreationDate="2010-07-18T03:48:45.423" UserId="220" />
  <row Id="1304" PostId="1628" Text="&quot;It's all in the wrist&quot;" CreationDate="2010-07-18T03:56:08.717" UserId="47" />
  <row Id="1305" PostId="1625" Text="+1 this is easier than any of the other methods :)" CreationDate="2010-07-18T03:59:29.233" UserId="702" />
  <row Id="1306" PostId="1634" Text="See the question here about different ways to poach and egg http://cooking.stackexchange.com/questions/11/how-should-i-poach-an-egg" CreationDate="2010-07-18T04:08:21.880" UserId="115" />
  <row Id="1307" PostId="645" Text="I agree completely, this book is amazing, great information, clearly laid out and logically divided. I love just picking a section and reading through portions of it." CreationDate="2010-07-18T04:09:20.003" UserId="79" />
  <row Id="1308" PostId="1306" Text="Food poisoning from E. coli is also due to a toxin." CreationDate="2010-07-18T04:09:41.750" UserId="219" />
  <row Id="1309" PostId="1628" Text="Bullets work well. http://digital-photography-school.com/wp-content/uploads/2008/09/high-speed-photography-12.jpg" CreationDate="2010-07-18T04:11:22.787" UserId="219" />
  <row Id="1310" PostId="1610" Score="1" Text="Is half of a ~16 cent egg really that big of a deal?" CreationDate="2010-07-18T04:13:06.230" UserId="219" />
  <row Id="1311" PostId="1634" Text="Thanks! This is a great example of what I was looking for." CreationDate="2010-07-18T04:14:04.977" UserId="702" />
  <row Id="1312" PostId="1633" Text="I'm often messy so I'll the sink as my hard surface to reduce clean-up." CreationDate="2010-07-18T04:33:20.757" UserId="43" />
  <row Id="1313" PostId="1640" Text="Would it be possible to split these into seperate answers?" CreationDate="2010-07-18T04:39:26.447" UserId="702" />
  <row Id="1314" PostId="1640" Score="1" Text="Ok, I've done that." CreationDate="2010-07-18T04:45:59.980" UserId="115" />
  <row Id="1316" PostId="1628" Score="4" Text="Have you tried using harsh interrogation techniques?" CreationDate="2010-07-18T04:59:30.440" UserId="43" />
  <row Id="1317" PostId="1584" Score="1" Text="This question is so wistful, it breaks my heart." CreationDate="2010-07-18T05:39:27.647" UserId="422" />
  <row Id="1318" PostId="24" Score="2" Text="I've never gotten whirlpools to work well for me...  I also use a spoon to gently dump the egg in the water." CreationDate="2010-07-18T06:28:08.807" UserId="266" />
  <row Id="1319" PostId="1567" Score="2" Text="Your comment seems like you expect Trey to figure out where you're from, and then tell you in your own terms what he very plainly called sour pickles. If you want clarification you should explain what _you_ are referring to." CreationDate="2010-07-18T06:58:47.000" UserId="60" />
  <row Id="1320" PostId="95" Score="9" Text="One other thing that kneading does is form the glutten links in the dough." CreationDate="2010-07-18T06:58:51.650" UserId="706" />
  <row Id="1321" PostId="1633" Score="2" Text="You need an edge to properly crack the egg, a flat surface would be fine for a hard boiled egg, but not a fresh egg." CreationDate="2010-07-18T07:17:16.253" UserId="711" />
  <row Id="1322" PostId="72" Score="2" Text="plus there are continually yeast spores in the air around us, which is more or less how fermentation was discovered in the first place." CreationDate="2010-07-18T07:19:06.717" />
  <row Id="1323" PostId="1584" Score="1" Text="@dinah this isn't a run of the mill &quot;GIMME TEH RECIPEZZ!&quot; question, though, is it? This one is interesting, specific, and unique." CreationDate="2010-07-18T07:27:34.873" UserId="120" />
  <row Id="1324" PostId="1309" Text="botulinum toxin is the first that comes to mind. The spores themselves aren't the problem, it's the residue/waste they leave." CreationDate="2010-07-18T07:29:21.497" />
  <row Id="1325" PostId="24" Score="5" Text="Surely the problem with whirlpools is you can only do one egg at once." CreationDate="2010-07-18T07:35:37.130" UserId="713" />
  <row Id="1326" PostId="1661" Text="FYI buckwheat flour is gluten free so you dont need to replace its use. Buck wheat confusingly is not actually a wheat." CreationDate="2010-07-18T07:36:47.127" UserId="711" />
  <row Id="1327" PostId="1585" Score="4" Text="@Aaronut: I think it's a different skill, not a more or less advanced one, or perhaps more like a mindset. Some classical musicians are terrible at improv, some jazz musicians don't even read sheet music. There's a lot of crossover, but you'll find people are a bit better at one or the other. Really it's just a continuum; you could improvise something with e.g. tomatoes, garlic, basil, pasta. Could even throw a bunch more stuff in there and you'd be fine. When you start focusing on cooking techniques versus cooking recipes, you start seeing more linkups between various ingredients." CreationDate="2010-07-18T07:38:10.493" />
  <row Id="1328" PostId="1660" Text="Dang. I forgot about roasting." CreationDate="2010-07-18T07:49:05.490" />
  <row Id="1329" PostId="1664" Text="Note that it should be *tasty* :)" CreationDate="2010-07-18T07:52:09.803" UserId="706" />
  <row Id="1330" PostId="1309" Score="1" Text="to expand further: garlic commonly carries the spores, which is why you shouldn't store raw garlic in oil; it gives a nice anaerobic environment for the bug to multiply and thus release toxins causing botulism." CreationDate="2010-07-18T08:05:13.423" />
  <row Id="1331" PostId="1661" Text="@Toby Thanks for the tip, however I add tapioca starch for flavor. The gluten free flours appear to taste as though they have less starch than wheat based varieties." CreationDate="2010-07-18T08:11:27.480" UserId="710" />
  <row Id="1332" PostId="1671" Text="@roux Thanks for the tip - I have never tried Irish soda bread before and will give it a try." CreationDate="2010-07-18T08:12:37.930" UserId="710" />
  <row Id="1333" PostId="1608" Text="That's not entirely true. Meat is never 'sealed'; it is seared which keeps in &lt;i&gt;some&lt;/i&gt; of the juices, but not all. While salt is &lt;i&gt;less&lt;/i&gt; active on seared meat due to lower moisture levels at the surface, long enough and enough salt would leech out the moisture even after." CreationDate="2010-07-18T08:24:38.027" />
  <row Id="1334" PostId="1682" Score="2" Text="Line breaks, man" CreationDate="2010-07-18T08:31:31.253" UserId="706" />
  <row Id="1335" PostId="1202" Text="the only truly efficient way is to buy a knife with effective fullers, so there is less blade surface for things to stick to." CreationDate="2010-07-18T08:53:56.350" />
  <row Id="1336" PostId="1608" Text="Indeed it would, which is why overcooking meat tends to lead to dryness." CreationDate="2010-07-18T08:56:06.033" UserId="115" />
  <row Id="1337" PostId="1380" Text="I am now looking into evernote.com. I will try it for a while and see how I go." CreationDate="2010-07-18T08:57:52.050" UserId="127" />
  <row Id="1338" PostId="1694" Text="I seem to recall Harold McGee saying there was no appreciable difference in whether an egg is store point up or down." CreationDate="2010-07-18T09:00:37.987" />
  <row Id="1339" PostId="1581" Score="2" Text="Or a simple tomato/meat source with any pasts... and freezes very well. So can make enough for a few meals and the second and beyond are very very easy." CreationDate="2010-07-18T09:33:11.133" UserId="741" />
  <row Id="1340" PostId="1589" Score="8" Text="Better to learn such techniques with a few core recipes rather than technique in itself (which is a waste of time for non-pros). This will also allow you to learn more by being able to follow further recipes." CreationDate="2010-07-18T09:34:48.837" UserId="741" />
  <row Id="1341" PostId="1662" Text="And with practice look like a pro by doing this with one hand only (this is also faster). Of course if it fails you look like a fool :-). Doing this is all about practice..." CreationDate="2010-07-18T09:41:59.593" UserId="741" />
  <row Id="1343" PostId="1706" Text="I understand the yolks also tend to be a larger proportion of the egg. This will have an effect." CreationDate="2010-07-18T09:45:24.703" UserId="741" />
  <row Id="1344" PostId="1706" Text="It shouldn't, unless they are exceptionally large." CreationDate="2010-07-18T09:49:40.720" UserId="115" />
  <row Id="1345" PostId="1710" Text="Possible duplicate of http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to" CreationDate="2010-07-18T10:07:02.923" UserId="115" />
  <row Id="1349" PostId="1725" Text="So if bits of the egg are clinging to the wrap after boiling, is this a good or a bad thing? I'm going to guess...bad?" CreationDate="2010-07-18T11:42:45.690" UserId="748" />
  <row Id="1350" PostId="1725" Score="1" Text="You should brush the inside of the cling film with melted butter or oil prior to poaching. see the link in my post." CreationDate="2010-07-18T11:47:02.450" UserId="115" />
  <row Id="1351" PostId="1716" Text="Thanks. I'm going to sound stupid and say that I didn't know they did roasting dishes (we've got several Crueset casseroles and pans and that's exactly the kind of investment I was thinking of). The roasters are just not v.obvious on Harts of Stur, but I've found them now." CreationDate="2010-07-18T12:00:23.713" UserId="597" />
  <row Id="1352" PostId="1723" Score="1" Text="Melting is not the only concern when it comes to plastic." CreationDate="2010-07-18T12:09:45.190" UserId="219" />
  <row Id="1353" PostId="1607" Score="3" Text="Interesting and I think this is the factor. But if you buy UK organic eggs they're not quite as yellow as this. See evidence below (fourth pic down)...&#xA;&#xA;http://londoneater.com/2009/07/22/raouls-cafe-the-way-you-look-this-morning-review/&#xA;&#xA;So leading on from the answer, what is so high in vitamin A in the Italian chicken's diet?" CreationDate="2010-07-18T12:11:49.990" UserId="632" />
  <row Id="1354" PostId="260" Score="3" Text="Cyanide, ricin, and arsenic are natural products too." CreationDate="2010-07-18T12:12:03.967" UserId="219" />
  <row Id="1355" PostId="278" Text="The most common definition of local I've seen is within 100 miles." CreationDate="2010-07-18T12:15:36.017" UserId="219" />
  <row Id="1357" PostId="1698" Text="If the coating is the issue, have you considered a non-coated pan?" CreationDate="2010-07-18T12:21:58.780" UserId="219" />
  <row Id="1358" PostId="1719" Text="Sounds plausible. I'm going to mark it the official answer." CreationDate="2010-07-18T12:31:59.643" UserId="632" />
  <row Id="1359" PostId="1723" Score="1" Text="Agreed, there are concerns. The jury, however, stills seems undecided. I guess the bottom line is, if you have a concern, don't employ these methods." CreationDate="2010-07-18T12:34:56.003" UserId="115" />
  <row Id="1361" PostId="278" Score="1" Text="@ceejayoz -- and when I live in what had been farm land until over-development started because of poor planning after the tobacco buy-off, I'd argue that 100miles is too far.  Maybe if I lived in the middle of New York City, 100 miles is reasonable, but when I live in an area where I could get the same food from 5-10 miles away, 100 mi shouldn't be considered local." CreationDate="2010-07-18T13:00:29.310" UserId="67" />
  <row Id="1362" PostId="769" Score="2" Text="Yes, it's the starch. The canteen i used to work &quot;washed out&quot; the starch using plain water from the pasta and they didn't stick at all. After drying and cooling them in a cooling room over night, they could be warmed up the day after and served to hundreds of guests." CreationDate="2010-07-18T13:09:40.537" UserId="556" />
  <row Id="1363" PostId="1685" Text="Agreed on most but the 'best before' date -- the problem is that it's not a good value, as it has to assume less than ideal food storage for legal liability issues.  I'm not going to make kitfo out of meat past its prime, if it's properly cared for (eg, specifically aging the meat), the 'best by' date isn't the best indicator.  (or 'sell by date' ... maybe 'use by' but again, how it's handled is more important)" CreationDate="2010-07-18T13:10:58.240" UserId="67" />
  <row Id="1364" PostId="406" Score="7" Text="Oil is not really the correct thing to prevent sticking pasta! Read the other comments about starch" CreationDate="2010-07-18T13:12:43.617" UserId="556" />
  <row Id="1365" PostId="1609" Text="Question is about a gravy, not soup." CreationDate="2010-07-18T13:19:01.963" UserId="364" />
  <row Id="1366" PostId="1664" Text="I've never made chocolate pasta, but my mom would occasionally get it from the italian grocery near where she worked.  You have to treat it as a desert -- serve with berries and whipped cream.  If I were to make it myself, I'd make sure to use Dutch Process cocoa, as it's not as harsh." CreationDate="2010-07-18T13:24:26.490" UserId="67" />
  <row Id="1367" PostId="1735" Text="thanks for the tips to make it firm :)&#xA;Gonna apply these right now. I'll give a try with a genoise the next time" CreationDate="2010-07-18T13:39:59.933" UserId="715" />
  <row Id="1368" PostId="1629" Text="Actually, cornstarch will lose its thickening ability if you cook it too much; you're better off boiling down the broth first, or using a roux, like @Kosta recommended." CreationDate="2010-07-18T13:58:20.280" UserId="67" />
  <row Id="1369" PostId="1421" Text="There are a lot of bones to tweeze or free though." CreationDate="2010-07-18T14:11:07.377" UserId="561" />
  <row Id="1370" PostId="1613" Text="We were given the fish whole after it was cleaned.  Lifting the bones out sort of works, but a good amount of the bones were left behind. Maybe we cooked it too long?" CreationDate="2010-07-18T14:13:29.120" UserId="561" />
  <row Id="1371" PostId="1739" Text="This question should be a community wiki." CreationDate="2010-07-18T14:22:33.670" UserId="99" />
  <row Id="1372" PostId="1747" Text="This is a great question!" CreationDate="2010-07-18T14:32:50.023" UserId="99" />
  <row Id="1373" PostId="1421" Text="Unfortunately, trout does have a lot of fine bones, but with a little patience you should be able to remove them." CreationDate="2010-07-18T14:35:37.943" UserId="115" />
  <row Id="1374" PostId="1628" Score="1" Text="A [similar question](http://cooking.stackexchange.com/questions/640/good-video-on-separating-eggs/646#646) had an answer that points to videos on how do crack and separate eggs." CreationDate="2010-07-18T14:38:15.940" UserId="183" />
  <row Id="1375" PostId="1747" Score="1" Text="A [similar question](http://cooking.stackexchange.com/questions/640/good-video-on-separating-eggs/646#646) had an answer that points to videos on how do crack and separate eggs.  The videos demonstrate how to use one of the half shells to scoop up any pieces that fall inside." CreationDate="2010-07-18T14:40:05.750" UserId="183" />
  <row Id="1376" PostId="1306" Score="1" Text="@Kevin: Preventing foodborne is often caused by the toxins produced by the bacteria. If it was a case of simply killing the bacteria most spoiled items could be consumed by simply cooking them to a high degree. Cooking to a high temperature will kill bacteria but not the toxins they have produced. Staph, Clostridium Perfringens, and Costridium botulinum are most notable for producing illness from their toxins. &#xA;http://www.restaurant.org/foodhealthyliving/safety/foodborneillness/" CreationDate="2010-07-18T15:01:11.313" UserId="426" />
  <row Id="1377" PostId="1710" Text="Any question that asks users to create a list of answers (i.e. polls or list-of-X) should be make community wiki. I converted this question." CreationDate="2010-07-18T15:02:55.723" UserId="8" />
  <row Id="1378" PostId="1306" Score="1" Text="@Kevin -  RE: Botulism, Clostridium botulinum is most notably associated with canned goods.  It however simply needs anaerobic conditions to grow and thrive.  C. Botulinum is found in soil and in the 80's when flavored oils were the rage in restaurants there were several instances where illness was traced to oils containing garlic cloves that hadn't been refrigerated when not in use.  The garlic was the source of the botulinum and oil produced anaerobic conditions.  Left within the danger zone (40-140degrees) for extended periods it produced the right conditions for bacterial growth to occur." CreationDate="2010-07-18T15:05:07.200" UserId="426" />
  <row Id="1379" PostId="1572" Text="What's &quot;shortening&quot;? Is that another name for margarines?" CreationDate="2010-07-18T15:10:29.030" UserId="771" />
  <row Id="1380" PostId="471" Score="2" Text="+1. It's a great staple of any kitchen. Tons of very basic instructions for when a more complicated recipe something like &quot;blanched potatoes&quot; and you've forgotten how to blanch a potato." CreationDate="2010-07-18T15:24:45.930" UserId="773" />
  <row Id="1381" PostId="1607" Score="1" Text="Organic doesn't necessarily mean free range. I suspect something is added to the feed, but I haven't seen how Italian chickens are raised, so I'm forced to speculate." CreationDate="2010-07-18T15:53:37.583" UserId="624" />
  <row Id="1382" PostId="91" Text="I have made liquid nitrogen ice cream and it is indeed smoother than the traditional sort." CreationDate="2010-07-18T15:54:37.333" />
  <row Id="1383" PostId="1572" Text="Hydrogenated vegetable oil. Similar to margerine, but without the flavoring and the color." CreationDate="2010-07-18T15:54:43.463" UserId="624" />
  <row Id="1384" PostId="1758" Score="2" Text="If you are doing that, ensure you are getting enough seaweed and/or seafood in your diet to make sure you are getting enough iodine." CreationDate="2010-07-18T15:57:21.777" />
  <row Id="1385" PostId="1483" Score="1" Text="Duplicate of http://cooking.stackexchange.com/questions/1483/what-do-i-do-with-a-kohlrabi" CreationDate="2010-07-18T15:58:52.463" UserId="624" />
  <row Id="1387" PostId="1641" Text="The only one I've heard of is BPA, which is an estrogen mimic and (maybe) a carcinogen. But it isn't that bad for all the hype made about it, it clears from the body in a matter of days." CreationDate="2010-07-18T16:16:55.867" UserId="624" />
  <row Id="1388" PostId="1758" Text="@roux, is that true? Could that be enough of a switch to develop a thyroid condition?" CreationDate="2010-07-18T16:31:50.097" UserId="99" />
  <row Id="1389" PostId="1483" Text="@Adam Oops - wonder why the search didn't pick that up?" CreationDate="2010-07-18T16:32:07.443" UserId="771" />
  <row Id="1390" PostId="1388" Text="Ah ok well I agree that those are different, but because (at least here in the US) plain cast iron is extremely common that's what I assumed was being discussed." CreationDate="2010-07-18T16:48:07.783" UserId="557" />
  <row Id="1391" PostId="1758" Score="1" Text="Usually there's enough iodized salt in an average North American's diet that it's not an issue whether you use iodized salt for your cooking or not.  But it certainly can be related to thyroid function: http://en.wikipedia.org/wiki/Iodine_deficiency" CreationDate="2010-07-18T16:56:39.863" UserId="47" />
  <row Id="1392" PostId="1710" Text="I consider this a dupe.  The difference is *way* too subtle and subjective to make this stand out." CreationDate="2010-07-18T17:21:34.470" UserId="41" />
  <row Id="1393" PostId="293" Score="6" Text="You're right but I would advise against using a plastic container as it would overtime keep an unpleasant smell. Any ceramic, porcelain or glass container will be a satisfactory choice." CreationDate="2010-07-18T17:21:59.447" UserId="16" />
  <row Id="1395" PostId="1786" Text="thanks for the answer. How should I freeze it AFTER cooking?" CreationDate="2010-07-18T17:32:16.980" UserId="99" />
  <row Id="1396" PostId="1616" Score="2" Text="This is too vague to answer clearly.  If it were about a specific type of food, that would probably be OK, but just asking about &quot;left-overs&quot; isn't objectively answerable.  Note that the top-voted answer recommends exactly this; find out what you need to know about *individual* foods." CreationDate="2010-07-18T17:40:40.977" UserId="41" />
  <row Id="1397" PostId="1483" Text="@Rowland Show: because &quot;kohlrabi&quot; is 1 word: http://en.wikipedia.org/wiki/Kohlrabi" CreationDate="2010-07-18T17:44:13.873" UserId="43" />
  <row Id="1398" PostId="1741" Text="This says nothing about what the spice is or how it's used.  Not really a helpful answer." CreationDate="2010-07-18T17:44:44.153" UserId="41" />
  <row Id="1399" PostId="1778" Score="2" Text="If you agree with somebody else's answer, upvote it; please don't post to say you agree." CreationDate="2010-07-18T17:46:27.393" UserId="41" />
  <row Id="1400" PostId="998" Score="1" Text="@knives, try sour cream and butter instead of milk." CreationDate="2010-07-18T17:47:39.437" UserId="795" />
  <row Id="1401" PostId="1758" Text="@Eclipse: What exactly do you mean by &quot;average North American's diet?&quot;  Is the implication that all North Americans slather their food in table salt or eat processed foods already full of it?  This is a site for *cooks* - the assumption should be that the majority of people here are savvy enough to control their own iodized salt intake." CreationDate="2010-07-18T17:48:17.873" UserId="41" />
  <row Id="1402" PostId="447" Score="5" Text="A decent rule of thumb is to start tasting two minutes before the smaller number on the box, and taste every minute until it's a little more toothsome than you prefer. By the time you get the pot off the stove and the pasta into the drainer, it'll be just right!" CreationDate="2010-07-18T17:49:32.117" UserId="45" />
  <row Id="1403" PostId="413" Score="2" Text="I believe that the oil in the water thing has been shown to not actually work. Oil in the drained pasta does work though." CreationDate="2010-07-18T17:50:14.203" UserId="45" />
  <row Id="1405" PostId="1789" Text="Thanks for the tip. What is the best way to freeze it, though?" CreationDate="2010-07-18T17:51:24.000" UserId="99" />
  <row Id="1406" PostId="1790" Text="Thanks for the tip. What is the best way to freeze it, though? I mean, aside from what I make with it when I finally decide to eat it, how do I best store it for another day?" CreationDate="2010-07-18T17:52:03.373" UserId="99" />
  <row Id="1407" PostId="1710" Score="12" Text="My spouse has a cooking blog and thus is a food writer" CreationDate="2010-07-18T17:52:24.840" UserId="43" />
  <row Id="1408" PostId="553" Score="1" Text="@Tim Sullivan, see http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" CreationDate="2010-07-18T17:54:01.920" UserId="152" />
  <row Id="1409" PostId="553" Text="Mod parent up! Actually, this technique for cooking pasta, sometimes called the &quot;risotto technique&quot;, actually does work. Here are some references:&#xA;http://lifehacker.com/5547141/cook-pasta-like-risotto-for-faster-one+pot-meals&#xA;http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" CreationDate="2010-07-18T17:56:52.257" UserId="45" />
  <row Id="1411" PostId="1746" Score="1" Text="The bread-machine method is *wonderful* for this." CreationDate="2010-07-18T17:59:15.527" UserId="798" />
  <row Id="1412" PostId="1727" Text="Expanding on this... gluten combination occurs as you move the mixture about. Kneading, stirring, rolling, anything that moves the mix around causes gluten combination. The more you work the dough, the more combines, and *the tighter it clumps*. For muffins you want some gluten (to hold it together), but don't want it tightly bound. Stirring until almost everything is wet is what I do. *Lumps are just fine*. Works for me." CreationDate="2010-07-18T18:06:02.923" UserId="798" />
  <row Id="1413" PostId="1448" Text="Thanks for the vermouth tip, I'll try that next time I need wine." CreationDate="2010-07-18T18:06:24.920" UserId="437" />
  <row Id="1414" PostId="406" Score="4" Text="Oil will make your sauce not stick." CreationDate="2010-07-18T18:07:45.543" UserId="152" />
  <row Id="1415" PostId="1431" Text="The freezing idea is interesting, I'll try that sometime.  Thanks!" CreationDate="2010-07-18T18:07:56.260" UserId="437" />
  <row Id="1416" PostId="1663" Text="+1 because it's a step in the right direction :D I'll keep the question open in case someone does have a specific recipe/method :)" CreationDate="2010-07-18T18:08:39.300" UserId="449" />
  <row Id="1417" PostId="1691" Score="3" Text="I think the note about equipment is really important.  This seems to be true of many of the skills that high schools teach.  Who starts working on their house and starts will all the right tools for carpentry? They need to have suggestions for how to make due with less than perfect setups." CreationDate="2010-07-18T18:19:59.060" UserId="161" />
  <row Id="1418" PostId="1483" Text="@Dinah Not according to http://www.riverford.co.uk/sacrewell/shop/vegetables/" CreationDate="2010-07-18T18:24:32.340" UserId="771" />
  <row Id="1419" PostId="1612" Text="Thanks, I've attempted to clarify the question a little." CreationDate="2010-07-18T18:28:42.207" UserId="655" />
  <row Id="1420" PostId="1790" Text="Seconding the vacuum sealer.  My family had some delicious cheesesteak sandwiches for supper last night because of that." CreationDate="2010-07-18T18:48:56.270" UserId="269" />
  <row Id="1421" PostId="1483" Text="@Rowland Shaw: I stand corrected. That's still why the search didn't pick it up. The other question like this one spells with without a space." CreationDate="2010-07-18T18:49:32.260" UserId="43" />
  <row Id="1422" PostId="1786" Text="In an air-tight container would be my best guess, although I've never done that. Usually we don't too much leftover steak, and what we do leave, the dog gets :)" CreationDate="2010-07-18T18:59:37.810" UserId="706" />
  <row Id="1423" PostId="1616" Text="Agreed that this is vague. Though, to me &quot;there is no general rule of thumb because didn't foods have different standards&quot; is a decent answer." CreationDate="2010-07-18T19:05:54.520" UserId="670" />
  <row Id="1424" PostId="1804" Score="2" Text="I definitely think nothing wooden should go in the dishwasher, b/c the wood will eventually crack. But what about knives with no wood?" CreationDate="2010-07-18T19:19:05.537" UserId="364" />
  <row Id="1425" PostId="1685" Text="Coming from family that does a lot of gardening, we consume plenty of produce that had some damage that we removed (bruising, bugs, etc). I would at least distinguish between damage and general aging." CreationDate="2010-07-18T19:20:59.090" UserId="670" />
  <row Id="1426" PostId="1812" Score="6" Text="Main focus on cleaning any knife without getting cut is really as you write...from the back of the knife. I've never cut myself while cleaning my knives, the only people I know that have done that are very clumsy of just the &quot;kind&quot; of people that throw all the knives into the sink and grabs randomly into the deep with allot of bubbles on top of their water :)" CreationDate="2010-07-18T19:47:39.727" UserId="69" />
  <row Id="1427" PostId="1234" Text="@ceejayoz - Very true... but what type of mold? The molds that they use to flavor certain cheeses are naturally edible, as well as smelly, whereas the ones that might develop later on aren't necessarily the same type." CreationDate="2010-07-18T19:53:56.763" UserId="260" />
  <row Id="1428" PostId="1820" Text="That sounds a bit like how I'd stew it, which is where I wonder where the distinction is?" CreationDate="2010-07-18T19:56:16.413" UserId="771" />
  <row Id="1429" PostId="648" Text="Will this affect taste?" CreationDate="2010-07-18T19:57:28.457" UserId="147" />
  <row Id="1430" PostId="1710" Score="3" Text="@Din well, that is probably the most on-topic answer to this question possible." CreationDate="2010-07-18T20:04:58.127" UserId="149" />
  <row Id="1431" PostId="1748" Text="Only if you're not planning on eating at a restaurant for breakfast." CreationDate="2010-07-18T20:05:18.763" UserId="149" />
  <row Id="1432" PostId="1800" Score="1" Text="This seems somehow related to the question of taking food writers to bed." CreationDate="2010-07-18T20:06:46.110" UserId="149" />
  <row Id="1433" PostId="1825" Text="Not question-related; could do with less general wisdom." CreationDate="2010-07-18T20:08:13.967" UserId="744" />
  <row Id="1434" PostId="1234" Text="Certainly. Just being cheeky. :-)" CreationDate="2010-07-18T20:13:55.653" UserId="219" />
  <row Id="1435" PostId="1798" Score="3" Text="I grind chuck and bacon together. Because everything is better with bacon. And fresh-ground beef is  tasty." CreationDate="2010-07-18T20:15:42.797" UserId="86" />
  <row Id="1436" PostId="1826" Text="That works as a difference for me..." CreationDate="2010-07-18T20:16:38.970" UserId="771" />
  <row Id="1437" PostId="1770" Text="You can also get those for about $20 at the various chain kitchen stores." CreationDate="2010-07-18T20:17:41.183" UserId="219" />
  <row Id="1438" PostId="648" Text="@BlueRaja: It didn't make any difference to the taste as far as I could tell." CreationDate="2010-07-18T20:22:01.347" UserId="197" />
  <row Id="1439" PostId="1376" Text="+1 for method of reusing marinade :)" CreationDate="2010-07-18T20:22:18.537" UserId="449" />
  <row Id="1440" PostId="1822" Text="Thanks - I can see stockists of all three brands, but it looks like the selection is restricted for Calphalon and KitchenAid (more of an appliance company over here)." CreationDate="2010-07-18T20:22:39.270" UserId="597" />
  <row Id="1441" PostId="719" Text="Don't know about eggs from the fridge - round here (UK) we tend to keep them in the cupboard. The only difference the age makes is that they are more likely to crack during boiling." CreationDate="2010-07-18T20:22:55.727" UserId="197" />
  <row Id="1442" PostId="1830" Score="2" Text="Wow, great find. That certainly seems easier than what I've been doing." CreationDate="2010-07-18T20:28:05.013" UserId="60" />
  <row Id="1443" PostId="1820" Text="Sounds to me like it's nothing more than the quantity of liquid -- adding liquid would turn a braise into a stew, I guess." CreationDate="2010-07-18T20:39:22.240" UserId="422" />
  <row Id="1444" PostId="1626" Text="Mmmm Grand Marnier `:)`" CreationDate="2010-07-18T20:45:32.910" UserId="691" />
  <row Id="1445" PostId="1784" Score="4" Text="I'd like to point out that it's a _honing_ steel you use before each use. It hones, and does not sharpen. There is a significant difference. If you were sharpening a knife before each use it would quickly erode to nothing." CreationDate="2010-07-18T21:10:09.593" UserId="60" />
  <row Id="1446" PostId="1831" Text="Agreed. It really depends on the fruit that you are using. Some is too sweet, some not sweet enough. Always adjust for the fruit you have." CreationDate="2010-07-18T21:10:56.533" UserId="624" />
  <row Id="1447" PostId="1835" Score="3" Text="Ghee is clarified butter. Clarified butter _is not_ ghee. Ghee is a browned clarified butter, the milk solids are allowed to cook and brown slightly during the clarification process. This gives ghee it's characteristic nutty flavor and scent." CreationDate="2010-07-18T21:13:17.110" UserId="60" />
  <row Id="1448" PostId="1483" Text="It is actually one word. From the OED: kohlrabi [kəʊl'rɑːbi] (kohlrabies) a cabbage of a variety with an edible turnip-like swollen stem..." CreationDate="2010-07-18T21:24:35.167" UserId="115" />
  <row Id="1449" PostId="1833" Text="the cilantro/coriander ... Is that the leaf or the seed?" CreationDate="2010-07-18T21:30:06.963" UserId="67" />
  <row Id="1450" PostId="1845" Score="1" Text="What if you can get the milk for free?" CreationDate="2010-07-18T21:38:34.397" UserId="60" />
  <row Id="1451" PostId="1845" Text="Well, most farmers don't give their milk for free, and I think would really have issue with you taking various parts off their cows to eat :)." CreationDate="2010-07-18T21:42:56.160" UserId="203" />
  <row Id="1452" PostId="1847" Text="Oh wow. This seems right up my alley." CreationDate="2010-07-18T21:47:45.833" UserId="60" />
  <row Id="1453" PostId="1847" Text="Have you done this before Nick? How is the cost compared to a grocery store?" CreationDate="2010-07-18T21:51:38.860" UserId="60" />
  <row Id="1454" PostId="1847" Text="I haven't, but a lot of my friends and coworkers do it. Cost is my area (Philadelphia) is around $30/week, but you typically pay for the season, so several weeks in advance. So, definitely comparable if not cheaper than the store. Only problem is that you don't get to choose what you get, so you might wind up with a weeks worth of eggplant." CreationDate="2010-07-18T22:09:16.340" UserId="264" />
  <row Id="1455" PostId="1848" Text="Check out Cutco cutlery: http://www.cutco.com/home.jsp. Two of my favorite knives are serrated, but the factory will sharpen them for me. I sold them during college, so I got a discount, but I still think they'd be worth every penny if bought at full price. Just send $5 and the knives to the factory, and they'll come back good as new. In fact, if they're very damaged, the factory will just send you new knives." CreationDate="2010-07-18T22:16:17.677" UserId="364" />
  <row Id="1456" PostId="1789" Text="My apologies... wrap tightly in plastic wrap, then put in a freezer bag. This is pretty well my method for freezing any meat, raw or frozen (and I freeze A LOT of meat). It's worked well for me." CreationDate="2010-07-18T22:24:57.700" UserId="364" />
  <row Id="1457" PostId="1852" Text="I'd also recommend sea salt because it's closer in flavor." CreationDate="2010-07-18T22:27:06.810" UserId="99" />
  <row Id="1460" PostId="1835" Text="No way! I've been using and making and buying ghee for twenty years and had no idea it was any different than clarified butter. (I used to make massive batches of ghee in a university kitchen called Annapurna; the chef who taught me how to do it was Indian. His ghee was strained and not brown. Also, the jars of clarified butter I buy are not brown, either, but they're labeled &quot;ghee.&quot;) +1 for astonishing me. *goes off to google* ;-)" CreationDate="2010-07-18T22:33:47.190" UserId="359" />
  <row Id="1461" PostId="1639" Text="That's a little hard to feel, don't you think?" CreationDate="2010-07-18T23:08:39.077" UserId="184" />
  <row Id="1462" PostId="1820" Text="@Rowland - stew would (more often) be cubed meat, braised would more likely refer the a larger cut done at once (e.g. pot roast)" CreationDate="2010-07-18T23:10:21.197" UserId="835" />
  <row Id="1463" PostId="1805" Text="I have been wanting to try the grass-fed beef.  Where do you purchase yours?" CreationDate="2010-07-18T23:15:56.617" UserId="800" />
  <row Id="1465" PostId="1867" Score="1" Text="Regarding #4: it also gives time for the *flavor* to develop, as the yeast slowly works its way through the dough. Sweet rolls are best baked after *two days* in the fridge, IMHO..." CreationDate="2010-07-18T23:28:30.790" UserId="86" />
  <row Id="1466" PostId="1864" Text="No milk carton I have ever seen has had a &quot;best before&quot; date. It is clearly marked as a sell by date." CreationDate="2010-07-18T23:28:35.563" UserId="60" />
  <row Id="1469" PostId="1365" Score="2" Text="Recipe questions are off-topic for this forum: http://area51.stackexchange.com/proposals/1288/food-and-cooking/1313#1313 I'd suggest re-asking a more general question about how to fry mushrooms so that they're crispy." CreationDate="2010-07-18T23:36:18.107" UserId="45" />
  <row Id="1470" PostId="1821" Score="5" Text="Agree, with the caveat that a seemly-obvious thing to do, storing fresh garlic in olive oil in the fridge, is a *great* way to grow botulism bacteria! Unlike things like sun-dried tomatoes, which are acidic and safe to store in oil, garlic is neutral and is a perfect site to grow anaerobic bacteria. If you want to use chopped garlic in the fridge, buy it from a company that knows what additives to use to make it safe." CreationDate="2010-07-18T23:41:38.410" UserId="45" />
  <row Id="1471" PostId="1352" Text="I didn't know that some mushrooms didn't need to be cleaned." CreationDate="2010-07-18T23:44:16.627" UserId="60" />
  <row Id="1472" PostId="1678" Text="Since the fish bores, its gills aren't red, its eyes aren't clear and its skin isn't shiny. When it's a bit old the fishmonger can always wash it and put it on ice and it won't smell. You also can't tell if the fresh was frozen or not." CreationDate="2010-07-18T23:48:38.707" UserId="568" />
  <row Id="1473" PostId="1866" Score="8" Text="I'm of the opinion that how long it's been opened has more impact than the date itself." CreationDate="2010-07-18T23:49:56.503" UserId="67" />
  <row Id="1475" PostId="1863" Score="3" Text="Also, even if the milk's sour (as opposed to rancid), you can still use it in baked goods.  (some even call for sour milk; use it as a replacement for buttermilk, or adjust your leavening to replace baking powder with baking soda to compensate for increased acid)" CreationDate="2010-07-18T23:56:43.823" UserId="67" />
  <row Id="1476" PostId="567" Score="37" Text="My secret: Let someone else cut it for me. Works every time!" CreationDate="2010-07-18T23:56:44.930" UserId="568" />
  <row Id="1477" PostId="1291" Text="We make hummus but not that often. We got tahini for it and don't really use it for anything else. The 1 jar we've bought has lasted a really long time in the refrigerator and has been well worth it." CreationDate="2010-07-18T23:57:46.317" UserId="43" />
  <row Id="1478" PostId="1827" Score="3" Text="You don't need clarified butter for a roux -- you can even make it with olive oil, if you're vegan.  (although, you're probably not using it for a bechamel, then).  I just melt butter, wait for it to foam for a little bit (but not brown), then throw in the flour and cook." CreationDate="2010-07-19T00:09:24.810" UserId="67" />
  <row Id="1479" PostId="1805" Text="My local co-op. Sometimes it can be found at farmers markets. If that isn't your thing, there are many places on the internet that'll ship it to you." CreationDate="2010-07-19T00:16:48.480" UserId="798" />
  <row Id="1480" PostId="1864" Score="2" Text="Perhaps it depends on where.  Mine is definitely a &quot;best before&quot; on every carton in my fridge (in Toronto, Canada)" CreationDate="2010-07-19T00:32:17.823" UserId="835" />
  <row Id="1481" PostId="143" Text="FWIW: loose-packed burgers made with course-ground beef don't suffer from this problem - I suspect they're better able to shrink evenly as the fat renders out, where tightly-packed patties find the edge shrinking faster than the center." CreationDate="2010-07-19T00:51:41.280" UserId="86" />
  <row Id="1484" PostId="1845" Text="Most of the places I know will sell a half cow, if they have two interested parties.  The problem is when you get to smaller lots than that, it's not as easy to divvy evenly.  Some farmers use butchers that will cryovac, but not all will." CreationDate="2010-07-19T01:01:12.820" UserId="67" />
  <row Id="1485" PostId="1847" Text="I receive produce from a CSA (http://www.theproducebox.com/), and think it's WELL worth it. In a recent blog post, I compared the cost to the grocery store, and it's very close. If you're interested, I also blog my menu each week, since as Nick mentioned you don't get to choose what you get &amp; have to get a bit creative." CreationDate="2010-07-19T01:03:05.607" UserId="364" />
  <row Id="1487" PostId="1862" Text="Chli in the title should be Chili. (Does anyone have mod rights yet?)" CreationDate="2010-07-19T01:14:15.393" UserId="372" />
  <row Id="1488" PostId="1172" Text="also great is to marinade the salmon in Italian dressing for ~10 minutes (at most 30 so that the salmon doesn't disintegrate when you try to pick it up)." CreationDate="2010-07-19T01:16:33.500" UserId="843" />
  <row Id="1490" PostId="1891" Text="+1 There's a store near us where we can get cheap tilapia. It's proven to be amazingly versatile including for uses such as these." CreationDate="2010-07-19T02:04:05.820" UserId="43" />
  <row Id="1491" PostId="204" Score="1" Text="This is what I do also. Tip: move glasses away from the striking area. The other end of that rolling pin has more reach than you think sometimes! Let's just say, there was no *chicken* mess to clean up..." CreationDate="2010-07-19T02:13:27.607" UserId="43" />
  <row Id="1493" PostId="314" Text="Your home gets to 90?!" CreationDate="2010-07-19T02:34:25.107" UserId="60" />
  <row Id="1494" PostId="1641" Text="BPA is not the only thing that leaches into food out of packaging.  Just the most well known, because we have some idea of its dangers: http://pubs.acs.org/cen/coverstory/87/8735cover.html" CreationDate="2010-07-19T02:37:59.577" UserId="438" />
  <row Id="1496" PostId="1866" Score="3" Text="The type of container also seems to have an impact.  I've noticed that, on average, the cartons with a &quot;spout&quot; don't seem to last as long as the ones with screw-tops." CreationDate="2010-07-19T02:41:20.083" UserId="41" />
  <row Id="1497" PostId="1872" Text="In my comment above on the question I specified USA." CreationDate="2010-07-19T02:49:18.970" UserId="60" />
  <row Id="1499" PostId="1872" Text="I clarified. &quot;International&quot; doesn't mean exclude the USA ;)" CreationDate="2010-07-19T02:59:50.427" UserId="60" />
  <row Id="1500" PostId="1864" Text="Sigh. Why can't everyone just do what the USA does. ;)" CreationDate="2010-07-19T03:01:43.747" UserId="60" />
  <row Id="1501" PostId="1899" Score="6" Text="Mmm... periodical sprinkles..." CreationDate="2010-07-19T03:10:16.237" UserId="372" />
  <row Id="1502" PostId="1781" Text="I like my magnetic strip, but if were to buy a different one I'd ensure that the magnets were covered by plastic or another material, mine are exposed and seem to slightly scuff my knifes if I don't remove them carefully. On the plus side, it makes me always carefully handle my knives, which is a good practice." CreationDate="2010-07-19T03:14:07.373" UserId="79" />
  <row Id="1503" PostId="314" Text="@hobodave : Not the whole home -- just the kitchen; I don't cool it in the summer time (major source of heat + trying to compete w/ overworked air conditioning), so I only cool the main living area, not the kitchen.  As it was up to 106F last week and I have a 70 year old home with negligible insulation, even with the large shade trees near the house, yes, the kitchen gets up to 90F.  Especially when cooking." CreationDate="2010-07-19T03:34:20.040" UserId="67" />
  <row Id="1504" PostId="1903" Text="TOASTED COCONUT CREAM PIE! I *hate* shredded coconut, but toasted... and in pie... it ain't so bad. I toast it in a bit of butter and then just finish making the cream filling in the same pan." CreationDate="2010-07-19T04:05:27.167" UserId="86" />
  <row Id="1505" PostId="1678" Text="Fish that has been frozen usually has a squishier texture than not. The skin is actually shiny--not in the same sense that scales are, but in the sense that it is not dull. There should be a sheen." CreationDate="2010-07-19T04:08:32.720" />
  <row Id="1506" PostId="280" Text="There is a large difference between sliced and crushed garlic, as Pulse said." CreationDate="2010-07-19T04:16:10.017" />
  <row Id="1507" PostId="307" Text="The taste is not in fact the same. Try it for yourself: eat a slice of garlic, then eat the same volume crushed." CreationDate="2010-07-19T04:16:48.910" />
  <row Id="1508" PostId="1594" Text="Ah, okay thanks @Aaronut -- that's informative (could you edit your answer to include that extra information?)" CreationDate="2010-07-19T04:21:25.770" UserId="686" />
  <row Id="1509" PostId="1912" Score="2" Text="You can also use just the normal cutting edge of the knife in rather than the point if that appeals to you more, but the idea is the same." CreationDate="2010-07-19T04:40:30.380" UserId="857" />
  <row Id="1510" PostId="1641" Text="Just for the record, the big issue with BPA is in women who are of child-bearing years.  Check out these links: http://www.bami.us/Environment/BPA.html and http://www.bami.us/wordpress/2008/11/03/bpa-may-be-unsafe-at-current-acceptable-levels/ Full disclosure: this site is maintained by my mother who is a Nurse Practitioner and my father who is an internal medicine doctor" CreationDate="2010-07-19T04:45:12.043" UserId="857" />
  <row Id="1511" PostId="1912" Text="@Chris Thompson, I think the pointy part is probably better for not messing up the avocado, since it takes significantly less force (less surface area)." CreationDate="2010-07-19T04:48:49.857" UserId="152" />
  <row Id="1516" PostId="1629" Text="That's why I said to boil it down more BEFORE.&#xA;&#xA;What destroys the thickening ability is reaching too high a temperature, not length of time. I start to turn down the heat within a few seconds of adding the first cornstarch." CreationDate="2010-07-19T05:14:04.450" UserId="649" />
  <row Id="1517" PostId="1913" Score="4" Text="The &quot;striking with the knife&quot; method works for me." CreationDate="2010-07-19T05:27:35.567" UserId="422" />
  <row Id="1518" PostId="1912" Score="2" Text="I've poked myself accidentally when using the &quot;pointy part&quot; method.  Believe me, the &quot;edge&quot; method works as well, and is less likely to poke!" CreationDate="2010-07-19T05:28:19.637" UserId="422" />
  <row Id="1519" PostId="1758" Score="1" Text="@Aarunut: It's not something that needs to be implied.  Unless you are really going out of your way to prepare everything you eat from scratch with the purpose of avoiding salt, you're going to get enough salt.  You don't need to resort to processed foods or added salt to get your requirement - it's already there in nearly every condiment or sauce you can buy." CreationDate="2010-07-19T05:37:55.000" UserId="47" />
  <row Id="1520" PostId="1758" Text="Things like diary, celery, seafood, and meat already contain enough salt for you.  It's usually the strict vegan diet with no added non-iodized salts that can run into trouble with iodine deficiency." CreationDate="2010-07-19T05:39:54.387" UserId="47" />
  <row Id="1521" PostId="1913" Text="Image and everything. Nice! Thank you `:)`" CreationDate="2010-07-19T05:50:45.270" UserId="691" />
  <row Id="1522" PostId="1912" Score="3" Text="The tip of the knife method is a really bad idea. Avocado pits are very hard and very smooth, which translates to points sliding off. Best to use a good 8-10&quot; French knife, hit the pit with the blade near the heel, twist, remove." CreationDate="2010-07-19T06:01:16.480" />
  <row Id="1523" PostId="1916" Text="or lime, or vinegar." CreationDate="2010-07-19T06:01:32.377" />
  <row Id="1524" PostId="1758" Text="uhh.. dairy? salt? in cheese only, not in fresh milk. Celery? Contains salt? Certainly not iodized. Ditto meat. You would gain some iodine from seafood." CreationDate="2010-07-19T06:02:47.057" />
  <row Id="1525" PostId="1907" Text="Agreed, they're a bit stronger in flavour indeed." CreationDate="2010-07-19T06:03:07.803" UserId="744" />
  <row Id="1526" PostId="281" Score="1" Text="sorry to repeat myself, but that's incorrect." CreationDate="2010-07-19T06:05:58.233" />
  <row Id="1527" PostId="1847" Text="Additional benefit: since you don't know what you get, you'll have to learn and improvise - which will lead you to new recipes for food you've never cooked before!" CreationDate="2010-07-19T06:08:26.640" UserId="744" />
  <row Id="1528" PostId="1794" Text="I really don't think so. The problem is underdeveloped gluten, most likely, not lack thereof." CreationDate="2010-07-19T06:11:38.940" />
  <row Id="1529" PostId="1729" Score="2" Text="And to expand on this, the reason that tunneling happens with overdeveloped gluten is that the bubbles of carbon dioxide generated by the rising process are trapped by a too-strong gluten network. A weaker matrix lets some of the CO2 come out of the muffin as it bakes, and distributes more evenly." CreationDate="2010-07-19T06:15:24.893" />
  <row Id="1530" PostId="1876" Text="The link you gave (http://www.ochef.com/327.htm) appears to be broken for me." CreationDate="2010-07-19T06:16:24.390" UserId="744" />
  <row Id="1531" PostId="1835" Score="1" Text="Well ghee is still yellow, it's the milk solids that are _browned_ but these are removed." CreationDate="2010-07-19T06:17:09.303" UserId="60" />
  <row Id="1532" PostId="1921" Score="3" Text="+1 for practise: My sister (a chef) can crack eggs one handed, and each one is perfect, no shell fragments" CreationDate="2010-07-19T07:10:26.773" UserId="92" />
  <row Id="1534" PostId="1930" Score="6" Text="Is this cooking related? Sounds more like recycling advice to me." CreationDate="2010-07-19T08:29:29.253" UserId="92" />
  <row Id="1535" PostId="1770" Score="2" Text="Thanks for the tip, Adam. The block you linked looks like a great idea. One question, though: How do you clean it? It looks to me like the dirt that gets there stays there." CreationDate="2010-07-19T08:40:37.713" UserId="54" />
  <row Id="1536" PostId="1880" Score="1" Text="+1 I use this rule for pretty much everything in my fridge." CreationDate="2010-07-19T08:42:02.450" UserId="879" />
  <row Id="1537" PostId="1925" Text="Off topic, but what's &quot;aromatic compound&quot; reference exactly?" CreationDate="2010-07-19T09:25:43.840" UserId="359" />
  <row Id="1538" PostId="1794" Score="1" Text="&quot;A small amount {of wheat gluten} added to yeast bread recipes improves the texture and elasticity of the dough. It is often used by commercial bakeries to produce light-textured breads.&quot; Even my bread machine recipe booklet suggests additional gluten for lighter-textured loaves. On the other hand, it's true that IANAB (I am not a baker). I tried adding gluten, it worked. That it's counter-intuitive I leave to far better minds than mine." CreationDate="2010-07-19T09:34:38.853" UserId="359" />
  <row Id="1539" PostId="1876" Text="I just rechecked and it still works for me.  It's also the first response I get from Google if I search for &quot;High Altitude Baking&quot;, so you might try that." CreationDate="2010-07-19T10:02:59.557" UserId="161" />
  <row Id="1540" PostId="1784" Score="1" Text="Very good point, thanks for the clarification. I'd suggest that if you hone regularly from new then sharpening should be something you have to do very rarely." CreationDate="2010-07-19T10:09:09.570" UserId="786" />
  <row Id="1541" PostId="1770" Text="@Fcsbkk: Yep, pretty much does. But I can't see it, so it doesn't bother me :)" CreationDate="2010-07-19T10:29:34.870" UserId="624" />
  <row Id="1542" PostId="1925" Text="The flavor compounds in food that aren't salty, sweet, bitter, sour, spicy, or umami." CreationDate="2010-07-19T10:43:00.453" UserId="624" />
  <row Id="1543" PostId="1483" Text="For the record: I made a simple stir-fry with the kohlrabi, and it turned out great. It maintained a kind of crispness like water chestnuts, and had a nice mild flavor (as many have pointed out, like broccoli stems)." CreationDate="2010-07-19T10:47:57.750" UserId="624" />
  <row Id="1544" PostId="1933" Text="mmmm... fat [mouth waters]" CreationDate="2010-07-19T10:58:41.667" UserId="624" />
  <row Id="1545" PostId="1928" Text="I've done simpler extractions than that... I'll have to find the procedure." CreationDate="2010-07-19T11:00:35.033" UserId="624" />
  <row Id="1546" PostId="282" Score="2" Text="His stated reason for doing this is to avoid the drying out. It seems to work although I have not done anything scientific." CreationDate="2010-07-19T11:01:33.923" UserId="126" />
  <row Id="1547" PostId="1925" Text="More specifically, aromatic compounds are things you smell in food--taste is mostly smell after all." CreationDate="2010-07-19T11:07:54.083" />
  <row Id="1548" PostId="1921" Score="3" Text="Does she do the big stack? I play a game with myself when cracking a whole flat of eggs: I try to stack all the shells into a tall and precarious tower." CreationDate="2010-07-19T11:09:39.027" />
  <row Id="1549" PostId="1934" Text="+1 great question, although why you would want to is another matter :)." CreationDate="2010-07-19T11:12:13.437" UserId="210" />
  <row Id="1550" PostId="1483" Text="@Pulse or two if you believe the seed sellers: http://search.thompson-morgan.com/search?w=kohl+rabi&amp;asug=" CreationDate="2010-07-19T11:13:10.380" UserId="771" />
  <row Id="1551" PostId="1934" Score="2" Text="@Sam: Well, I was thinking, if I could make 'roux'-cubes I might use those to thicken my soups/sauces by dropping on or more in. Sort-of like a beure-maniere, but without the floury taste. It's a crazy idea, maybe I should just try it and see what happens :P" CreationDate="2010-07-19T11:16:36.550" UserId="879" />
  <row Id="1552" PostId="1941" Score="1" Text="That's a bit of a paradox surely? &quot;you don't mind the coffee smell/stain, you can use it to clean&quot;" CreationDate="2010-07-19T11:18:30.777" UserId="771" />
  <row Id="1553" PostId="1930" Score="5" Text="What, you wanna start recycling.stackexchange.com? Be a bit flex - cooking, ingredients, material - should be accepted here IMHO :)" CreationDate="2010-07-19T11:25:25.133" UserId="789" />
  <row Id="1554" PostId="1398" Text="Oh, sorry for getting the English term wrong." CreationDate="2010-07-19T11:33:54.930" UserId="2682" />
  <row Id="1555" PostId="1833" Text="Ground seed. If I had fresh leaf on hand I'd probably put that in too, but all my attempts to grow it have failed!" CreationDate="2010-07-19T11:34:16.800" UserId="197" />
  <row Id="1556" PostId="976" Text="Do you put anything else in the pan coating wise?" CreationDate="2010-07-19T11:34:17.113" UserId="382" />
  <row Id="1557" PostId="1918" Score="2" Text="I not agree that you just have to use water and soap, the smell will remain. I use a specific hand soap or, when not available, some lemon juice." CreationDate="2010-07-19T11:35:02.323" UserId="16" />
  <row Id="1558" PostId="1914" Text="Interesting. Benzoyl peroxide is an explosive, perhaps this is why they stopped selling it." CreationDate="2010-07-19T11:37:21.677" UserId="624" />
  <row Id="1559" PostId="1924" Text="+1 for AB reference. That man's my hero." CreationDate="2010-07-19T11:39:29.693" UserId="624" />
  <row Id="1560" PostId="1823" Score="1" Text="I agree, we owned a couple of restaurants, and we had numerous &quot;canned ingredients&quot;. We never ever ever in 20 years of cooking thought of even getting canned garlic." CreationDate="2010-07-19T11:55:09.113" UserId="87" />
  <row Id="1561" PostId="1899" Text="Put them in your palm and blow, facing the cake." CreationDate="2010-07-19T12:14:08.407" UserId="624" />
  <row Id="1562" PostId="1968" Score="1" Text="aren't sardine bones edible?" CreationDate="2010-07-19T12:24:15.140" UserId="87" />
  <row Id="1563" PostId="1967" Text="So honey that is separated (only) by centrifuge should last longer than others?" CreationDate="2010-07-19T12:50:36.443" UserId="624" />
  <row Id="1564" PostId="1962" Text="For sous vide, beef temp is 150-160, pork is 160-180. You essentially can't overcook the meat at theses temps. The longer it is in, the more tender it will become (maybe). You'll want at least an hour, several for thick cuts. Meat thermometer will tell you when you're done." CreationDate="2010-07-19T12:56:45.403" UserId="624" />
  <row Id="1565" PostId="1968" Score="1" Text="@dassouki: yeah, but depending on size (and cooking technique), they can be unpleasant." CreationDate="2010-07-19T12:58:51.263" UserId="624" />
  <row Id="1566" PostId="1970" Text="You are right, but I don't want to buy a machine that I will use just a couple of times in a year..." CreationDate="2010-07-19T12:59:02.387" UserId="16" />
  <row Id="1567" PostId="1962" Score="3" Text="good luck getting the meat thermometer into the bag to check the doneness ;)" CreationDate="2010-07-19T13:00:29.527" UserId="210" />
  <row Id="1568" PostId="1974" Score="3" Text="And your geek husband/wife will think you are SO sexy. No, really, they will." CreationDate="2010-07-19T13:11:19.893" UserId="364" />
  <row Id="1569" PostId="1958" Text="My understanding is that coffee grounds are a natural ant repellent, not a pesticide." CreationDate="2010-07-19T13:16:33.873" UserId="260" />
  <row Id="1571" PostId="1989" Text="+1 that's good for eating it, but less so if you want dices for in a fruit salad" CreationDate="2010-07-19T13:19:57.640" UserId="879" />
  <row Id="1572" PostId="1989" Text="+1 I never thought of eating it that way, but I am making fruit salad and would like to peel it so that it looks nice when cut." CreationDate="2010-07-19T13:21:59.787" UserId="403" />
  <row Id="1573" PostId="1983" Text="+1, love the bags idea." CreationDate="2010-07-19T13:25:59.077" UserId="210" />
  <row Id="1574" PostId="1983" Text="Now the only problem is to find ziploc bag in Italy! I'll try with a simple fridge bag closing it with a wire." CreationDate="2010-07-19T13:26:14.147" UserId="16" />
  <row Id="1575" PostId="1918" Text="I agree.  There are times when I smell the garlic even after a long wash.  In those cases I rinse my hands with mouthwash and let it mask the garlic smell.  Time does the rest." CreationDate="2010-07-19T13:31:40.250" UserId="183" />
  <row Id="1576" PostId="1990" Score="1" Text="+ 1 Cutting the top off so the blade of the peeler will catch the skin and not the flesh is an excellent idea." CreationDate="2010-07-19T13:33:23.083" UserId="403" />
  <row Id="1577" PostId="1962" Text="I have tried a home built device with just a heating element and it doesn't work very well because you also need something to move the water around. [Douglas Baldwin](http://amath.colorado.edu/~baldwind/sous-vide.html) has written an extensive guide (now a book) on sous-vide cooking." CreationDate="2010-07-19T13:39:55.253" UserId="183" />
  <row Id="1578" PostId="1989" Text="+1, but you need tu cut of the two sides, certainly the one with the attachment. and then with a normal spoon it should be clean, unless they are not ripe yet." CreationDate="2010-07-19T13:41:04.190" UserId="876" />
  <row Id="1579" PostId="1986" Text="My cat seems to like the smell of coffee.  He hasn't attempted to do his business in it, mind you, but I'm skeptical of it working as a repellent." CreationDate="2010-07-19T13:45:45.863" UserId="41" />
  <row Id="1580" PostId="1955" Text="Great idea. I love gumbo!" CreationDate="2010-07-19T13:45:53.087" UserId="43" />
  <row Id="1581" PostId="1352" Score="2" Text="Cultivated mushrooms (white, crimini, shiitake, oyster, enoki) are grown in a medium that is typically sterilized before being inocculated with the mushroom spores.  Shiitake and oyster and enoki rarely have any dust on them.  Mushroom dust is probably MUCH cleaner than things we've eaten and had no idea of in the first place.   White (also sometimes called &quot;Parisian&quot; because they were formerly grown extensively outside Paris), Crimini and Portobello (which are simply overgrown crimini mushrooms) are the ones typically needing washing if they do at all." CreationDate="2010-07-19T13:46:28.670" UserId="426" />
  <row Id="1582" PostId="1968" Text="Yeah, especially in some of the fatter ones, I find they irritate the throat. Of course, the answer could still be, &quot;get over it, eat the bones.&quot;" CreationDate="2010-07-19T13:46:59.463" UserId="184" />
  <row Id="1583" PostId="1749" Text="the &quot;cracking on a flat surface&quot; tip is interesting -- I'll try that next time" CreationDate="2010-07-19T13:49:44.247" UserId="534" />
  <row Id="1584" PostId="1811" Text="The simplicity of these two ingredients is classic. Put these ingredients on beef you grind yourself, and you have yourself a great burger!&#xA;&#xA;This is my strategy 9 times out of 10." CreationDate="2010-07-19T13:57:28.533" UserId="32" />
  <row Id="1585" PostId="1478" Text="+1, that's what I would advise too :) Cook in lower temperatures and pour marinade on top once in a while." CreationDate="2010-07-19T14:02:44.357" UserId="924" />
  <row Id="1586" PostId="1989" Score="1" Text="@Ruben Steins: the way I do it I end up with two halves of fruit, intact, which could certainly be diced; I don't scoop out a mouthful at a time." CreationDate="2010-07-19T14:02:50.207" UserId="197" />
  <row Id="1587" PostId="1989" Text="@HeDinges: I'm not sure what you mean by &quot;cutting off the two sides&quot; or &quot;the attachment&quot;? I'm talking about using this kind of spoon: http://en.wikipedia.org/wiki/Grapefruit_spoon" CreationDate="2010-07-19T14:04:02.497" UserId="197" />
  <row Id="1588" PostId="82" Score="1" Text="Instead of Olive oil, try butter, risotto is from northern Italy and they will mostly do it with butter." CreationDate="2010-07-19T14:06:47.573" UserId="876" />
  <row Id="1589" PostId="1941" Score="1" Text="You can use it e.g. to remove crud and irregularities from stainless steel surfaces. The coffee can then be washed off with some water." CreationDate="2010-07-19T14:07:53.157" UserId="4151" />
  <row Id="1590" PostId="1976" Text="This always works for me and my family, too. We just use the faucet itself as the stainless steel object in question." CreationDate="2010-07-19T14:08:11.660" UserId="364" />
  <row Id="1591" PostId="1952" Text="love the sound of those rostis..." CreationDate="2010-07-19T14:08:38.897" UserId="210" />
  <row Id="1592" PostId="1999" Text="Seems kind of open-ended to me... I'm not really sure how people are supposed to answer this." CreationDate="2010-07-19T14:08:46.540" UserId="41" />
  <row Id="1593" PostId="1999" Text="you are probably right Aaronut, I saw it mentioned in another post and it got me wanting to know..." CreationDate="2010-07-19T14:14:28.023" UserId="210" />
  <row Id="1594" PostId="1913" Score="4" Text="Video of the &quot;striking with the knife&quot; pit-removal method, which is pretty easy:  http://www.chow.com/stories/11526" CreationDate="2010-07-19T14:15:02.920" UserId="934" />
  <row Id="1595" PostId="1914" Text="I have to say, the thought of using even mild bleach to clean a *food* container makes me a little nervous..." CreationDate="2010-07-19T14:17:42.743" UserId="41" />
  <row Id="1596" PostId="1989" Text="@Vicky, I mean cutting both ends of the kiwi, (the attachment= the side that was attached to the tree :) sorry don't know the exact word). then cut it in half and pass a small spoon (e.g. tea spoon) between the skin and the fruit. It's fast and clean if they are ripe." CreationDate="2010-07-19T14:24:19.827" UserId="876" />
  <row Id="1597" PostId="1987" Score="2" Text="I always eat the skin :)" CreationDate="2010-07-19T14:41:58.583" UserId="363" />
  <row Id="1598" PostId="1989" Text="@HeDinges: Ah, that makes more sense. I'd call the bit where it was attached to the tree &quot;the stalk&quot;." CreationDate="2010-07-19T14:45:58.790" UserId="197" />
  <row Id="1599" PostId="2002" Text="Salting tomatoes really brings it out, too." CreationDate="2010-07-19T15:02:10.983" UserId="219" />
  <row Id="1600" PostId="553" Score="1" Text="@Brendan Long: That article very specifically says &quot;except for long pasta&quot;, like spaghetti, which was the type of pasta indicated in the original question." CreationDate="2010-07-19T15:10:14.537" UserId="178" />
  <row Id="1601" PostId="590" Text="This book totally changed how I cook." CreationDate="2010-07-19T15:12:26.657" UserId="178" />
  <row Id="1602" PostId="2009" Text="Also mentioned here: http://cooking.stackexchange.com/questions/1122/can-i-prevent-honey-from-congealing-hardening-in-the-pantry" CreationDate="2010-07-19T15:15:26.347" />
  <row Id="1603" PostId="1999" Text="Too broad to be really answerable." CreationDate="2010-07-19T15:33:20.880" UserId="405" />
  <row Id="1604" PostId="1942" Text="My apartment lease has a clause warning that against dumping coffee grounds down the drain and that they will charge us if our coffee grounds plug anything up." CreationDate="2010-07-19T15:34:13.393" UserId="949" />
  <row Id="1605" PostId="1582" Text="just to clarify, you're talking about grilling chicken, correct?  barbecue is slow cooking over low heat." CreationDate="2010-07-19T15:37:59.073" UserId="947" />
  <row Id="1606" PostId="1942" Text="@Shannon, well I don't know what list is shortest, all the things you can dump in the drain, or all the things you can't dump. In both cases I wouldn't sign the lease :)" CreationDate="2010-07-19T15:38:52.117" UserId="876" />
  <row Id="1607" PostId="2012" Text="Thanks! I'll definitely keep stilltasty.com in mind!" CreationDate="2010-07-19T15:40:39.543" UserId="296" />
  <row Id="1608" PostId="1486" Text="you want to leave the husk, but remove the silk." CreationDate="2010-07-19T15:41:35.863" UserId="947" />
  <row Id="1609" PostId="1942" Text="Coffee grounds clogged up a sink at work, so I'd say its probably a bad idea." CreationDate="2010-07-19T16:05:56.403" UserId="160" />
  <row Id="1610" PostId="1899" Score="4" Text="I prefer not to spray saliva all over my cakes :P." CreationDate="2010-07-19T16:09:14.640" UserId="60" />
  <row Id="1611" PostId="1914" Score="3" Text="@Aaronut: Diluted bleach is routinely used as a sanitizer for food contact surfaces. And many dishwasher detergents have far more than a mild amount of bleach." CreationDate="2010-07-19T16:11:58.663" UserId="160" />
  <row Id="1612" PostId="2022" Text="I like baked pasta dishes with a Gruyere cream sauce." CreationDate="2010-07-19T16:14:19.580" UserId="624" />
  <row Id="1613" PostId="2030" Text="What kind of pasta? The sugars in each kind may differ" CreationDate="2010-07-19T16:15:18.253" UserId="841" />
  <row Id="1614" PostId="2026" Text="my halloumi melts :(" CreationDate="2010-07-19T16:16:01.187" UserId="87" />
  <row Id="1615" PostId="2021" Text="Keep in mind that asiago and romano cheeses are both significantly saltier than parmesan." CreationDate="2010-07-19T16:18:19.453" UserId="60" />
  <row Id="1616" PostId="1886" Text="Thanks, I was looking for a general answer that took crystal size &amp; shape into consideration... not an answer specific for this recipe." CreationDate="2010-07-19T16:18:58.830" UserId="827" />
  <row Id="1617" PostId="2034" Text="In this particular case, it doesn't seem to smell but there was lots of condensation in the container and the pasta looks a bit &quot;glossy&quot;, if that matters." CreationDate="2010-07-19T16:22:18.280" UserId="950" />
  <row Id="1618" PostId="1787" Text="Three pounds of sliced onions with a pound of a vegan butter substitute, eighteen hours at &quot;low&quot; in a crockpot, emerges as a dessert topping." CreationDate="2010-07-19T16:22:51.587" UserId="959" />
  <row Id="1619" PostId="2030" Text="I'm not sure if you're asking about the shape or what it's made of? They are &quot;mini shells&quot; made from &quot;100% hard amber durum semolina&quot; in this case. I'm not sure if that answers your question :)" CreationDate="2010-07-19T16:23:32.337" UserId="950" />
  <row Id="1620" PostId="2030" Text="100%, eh? I suspect your container lies to you." CreationDate="2010-07-19T16:29:10.597" UserId="624" />
  <row Id="1621" PostId="2034" Score="1" Text="I wouldn't eat it then. If something looks like it might be bad, it's generally safer to leave it alone. I like to imagine that it's an instinctual response that causes us to question bad food. I trust it :)" CreationDate="2010-07-19T16:30:04.247" UserId="60" />
  <row Id="1622" PostId="2034" Score="1" Text="Thanks. I suppose I was just being lazy because in the time I spent writing this question I could have already cooked fresh pasta :) (though on the other hand, I'd rather not waste food that is edible, right?)" CreationDate="2010-07-19T16:32:32.497" UserId="950" />
  <row Id="1623" PostId="2037" Score="1" Text="I LOVE that site. I highly recommend stilltasty.com for anyone looking to know how long to keep a food item and how to store it." CreationDate="2010-07-19T16:34:04.913" UserId="364" />
  <row Id="1624" PostId="905" Text="Sprouted beans and lentils are a great way to add variety - take a couple of days to grow, and can be used as an ingredient or added to salad." CreationDate="2010-07-19T16:34:26.660" UserId="968" />
  <row Id="1625" PostId="1930" Score="1" Text="I love how we still have the 'is this a question' debate over here too.  Oh boy ..." CreationDate="2010-07-19T16:35:31.947" UserId="968" />
  <row Id="1626" PostId="1928" Text="Test strips - nice!" CreationDate="2010-07-19T16:37:06.063" UserId="835" />
  <row Id="1627" PostId="833" Text="Yoghurt mixed with pesto works well, too, especially for pasta salads." CreationDate="2010-07-19T16:38:34.203" UserId="364" />
  <row Id="1628" PostId="1897" Text="Can you define &quot;hard&quot;?  Do you mean all the way through the loaf - even if you cut into it?  Just the crust?  My bread machine loaves go stale quickly, but I make up for that by eating it. :-)" CreationDate="2010-07-19T16:40:07.760" UserId="835" />
  <row Id="1629" PostId="1999" Text="Shall I delete this?  There are no votes to close yet...." CreationDate="2010-07-19T16:40:50.737" UserId="210" />
  <row Id="1630" PostId="1572" Text="@Rowland shortening is a key ingredients to a lot of old time cooking methods / recipes. In some recipes, butter and margarine is not a substitute for shortening, rather pig fat is" CreationDate="2010-07-19T16:43:39.393" UserId="87" />
  <row Id="1631" PostId="2045" Text="Have you asked your baker?" CreationDate="2010-07-19T16:43:46.350" UserId="60" />
  <row Id="1632" PostId="570" Score="2" Text="'tearing of the eyes'  I love the thought of onions causing your eyes to be torn..." CreationDate="2010-07-19T16:44:12.810" UserId="210" />
  <row Id="1633" PostId="2045" Text="@hobodave - yes, she said with a thick accent &quot;itz a seecrut&quot;" CreationDate="2010-07-19T16:45:07.550" UserId="87" />
  <row Id="1634" PostId="1998" Score="1" Text="Upvoted for baked-garlic-paste on fresh bread.  &lt;drool&gt;" CreationDate="2010-07-19T16:48:06.283" UserId="835" />
  <row Id="1636" PostId="570" Score="26" Text="There isn't a 'gas in the onion that is released'. There is a compound in the onion which undergoes chemical reactions when cells are burst. This compound is volatile, and irritates the eyes. There is no sulfuric acid. See loc.gov/rr/scitech/mysteries/onion.html" CreationDate="2010-07-19T16:49:51.927" UserId="624" />
  <row Id="1637" PostId="2019" Score="1" Text="there are cheeses that *don't* go well with pasta?" CreationDate="2010-07-19T16:50:35.000" UserId="67" />
  <row Id="1638" PostId="2042" Score="1" Text="+1 for the brick idea. also if you can find a nice thick piece of steel or cast iron, put it between the fire and the meat, and it will act as a sort of baffle." CreationDate="2010-07-19T16:51:21.070" UserId="947" />
  <row Id="1639" PostId="285" Text="I have one - it works great!" CreationDate="2010-07-19T16:52:38.820" UserId="981" />
  <row Id="1640" PostId="2021" Text="I've used smoked gouda to great effect. It's a nice accent." CreationDate="2010-07-19T16:55:20.830" UserId="798" />
  <row Id="1641" PostId="1820" Text="the rule of thumb is: if the meat comes from a part of the animal that moves a lot , it'll be tougher and therefore braise it; otherwise roast leaner cuts." CreationDate="2010-07-19T16:57:50.450" UserId="87" />
  <row Id="1642" PostId="1883" Text="Yep. The ultra-pasteurized stuff has a longer shelf-life than the pasteurization in use a few decades ago. This is popular with those of us who don't go through a carton of milk in a week." CreationDate="2010-07-19T16:58:45.987" UserId="798" />
  <row Id="1643" PostId="2049" Text="I usually put some chips in an aluminum foil bag with water in it, on the bottom of the grill. I usually have to change the bag and contents every couple of hours" CreationDate="2010-07-19T17:02:05.030" UserId="87" />
  <row Id="1644" PostId="2045" Text="Lame. My baker shares &quot;secrets&quot; with me all the time." CreationDate="2010-07-19T17:02:06.950" UserId="60" />
  <row Id="1645" PostId="2045" Text="@hobodave - Ask your baker how they make custard. I'll be waiting here" CreationDate="2010-07-19T17:02:55.823" UserId="87" />
  <row Id="1646" PostId="2030" Text="@Adam manufacturers mean that 100% of the *wheat* is such-and-such." CreationDate="2010-07-19T17:03:36.010" UserId="557" />
  <row Id="1647" PostId="2019" Score="3" Text="@Joe: Velveeta." CreationDate="2010-07-19T17:06:54.787" UserId="405" />
  <row Id="1648" PostId="2037" Text="Some molds are antibiotics, too! :-p" CreationDate="2010-07-19T17:08:13.320" UserId="219" />
  <row Id="1649" PostId="2045" Score="1" Text="Well if this isn't answered by next weekend I'll let you know. :)" CreationDate="2010-07-19T17:08:42.070" UserId="60" />
  <row Id="1650" PostId="2019" Score="3" Text="@JSBangs : I could've sworn I said 'cheese', which means American and Velveeta don't qualify.  (although, I will admit, I've have some pretty good mac &amp; cheese that used 'em)" CreationDate="2010-07-19T17:21:08.323" UserId="67" />
  <row Id="1651" PostId="2019" Score="1" Text="@Joe, touché. I agree that Velveeta does not qualify as cheese, but is rather &quot;cheez&quot;." CreationDate="2010-07-19T17:24:35.947" UserId="405" />
  <row Id="1652" PostId="2073" Score="1" Text="I actually meant custard and not soufflé. I don't add flour to my custard but some batches deflate for some reason." CreationDate="2010-07-19T17:40:17.257" UserId="87" />
  <row Id="1653" PostId="2067" Text="+1 Cold brewed coffee is phenomenal" CreationDate="2010-07-19T17:42:25.880" UserId="220" />
  <row Id="1654" PostId="2070" Text="How far past the expiry are you at the moment?" CreationDate="2010-07-19T17:49:03.463" UserId="968" />
  <row Id="1655" PostId="2045" Text="Are you trying to make Crème Anglaise or Crème Patisserie?" CreationDate="2010-07-19T17:51:54.580" UserId="968" />
  <row Id="1656" PostId="2080" Score="2" Text="Also see : http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook" CreationDate="2010-07-19T17:53:16.123" UserId="67" />
  <row Id="1657" PostId="2079" Score="2" Text="Add less salt. &#xA;&#xA;And in general, this site isn't supposed to be a recipe exchange." CreationDate="2010-07-19T17:53:57.743" UserId="624" />
  <row Id="1658" PostId="2045" Text="@codeinthehole - crème moulée" CreationDate="2010-07-19T17:54:08.803" UserId="87" />
  <row Id="1659" PostId="873" Score="1" Text="Why does it need to be grated in the first place?  There are a couple of types of mozzarella - the firm, processed type will grate from the fridge." CreationDate="2010-07-19T17:54:15.917" UserId="968" />
  <row Id="1660" PostId="2089" Text="There's a Simple Dollar post that addresses exactly this &amp; gives two great book recommendations: http://www.thesimpledollar.com/2007/02/06/dont-know-how-to-cook-but-want-to-learn-here-are-the-only-two-books-youll-ever-need/" CreationDate="2010-07-19T17:57:39.547" UserId="364" />
  <row Id="1661" PostId="2073" Text="okay. could you let me know what recipe and technique you are using? I should be able to troubleshoot from there." CreationDate="2010-07-19T17:58:46.237" />
  <row Id="1662" PostId="1975" Text="Do you mean spices?" CreationDate="2010-07-19T18:01:16.793" UserId="968" />
  <row Id="1663" PostId="2080" Score="3" Text="Please make this wiki." CreationDate="2010-07-19T18:08:52.487" UserId="41" />
  <row Id="1664" PostId="2088" Text="I've had the same giant can of peanut butter for over a year. I took it on a road trip for a month, and it has been sitting in my cupboard since. As best I can tell, nothing bad has happened to it." CreationDate="2010-07-19T18:10:01.440" UserId="624" />
  <row Id="1665" PostId="2093" Text="It contains lots of unsaturated fats, which can go rancid if exposed to air, and will pick up 'fridge flavors'." CreationDate="2010-07-19T18:11:27.023" UserId="624" />
  <row Id="1666" PostId="2082" Text="I'm fairly sure that bacteria can't live solely in oil. It lacks any moisture, which I suspect is necessary for bacterial growth." CreationDate="2010-07-19T18:12:32.947" UserId="624" />
  <row Id="1669" PostId="2082" Text="Nothing is completely void of moisture. Still, even without the bacteria it will oxidize since it is mostly fat. Also the existence of an expiration date itself suggests that the product may contain an ingredient that has a finite shelf life.&#xA;&#xA;Lots of possibilities here, to which I reiterate that tahini is cheap." CreationDate="2010-07-19T18:18:56.243" UserId="990" />
  <row Id="1670" PostId="2104" Score="8" Text="I was taught by a sushi chef to do it in two motions. One slice forward which brings you halfway through the roll, then slice backwards to complete." CreationDate="2010-07-19T18:30:07.857" UserId="60" />
  <row Id="1671" PostId="2104" Text="@hobodave - reflected in the edit :)" CreationDate="2010-07-19T18:33:21.313" UserId="87" />
  <row Id="1672" PostId="1778" Text="I did vote it up as well, but point taken - thanks :)" CreationDate="2010-07-19T18:33:57.053" UserId="744" />
  <row Id="1673" PostId="2104" Text="Thanks a ton, I never thought to water the knife so often.  I was doing it only once per roll." CreationDate="2010-07-19T18:38:26.110" UserId="1019" />
  <row Id="1675" PostId="1166" Score="1" Text="I use olive oil with butter." CreationDate="2010-07-19T18:42:48.783" UserId="744" />
  <row Id="1676" PostId="2078" Score="1" Text="To expand on that: thermometers are good. Learning to test doneness by feel is better. I posted elsewhere:&#xA;&#xA;Hold up your left hand, palm facing you. Touch the pad of your left thumb with your right forefinger. That is blue rare. Touch your left forefinger to the tip of your left thumb, feel the base of your thumb again. That is rare. Do this sequentially with your fingers for med-rare, medium, and well." CreationDate="2010-07-19T18:48:16.730" />
  <row Id="1677" PostId="1912" Text="Hm, I guess I'll have to try that." CreationDate="2010-07-19T18:48:31.830" UserId="152" />
  <row Id="1679" PostId="2079" Text="Really? Why not?  Doesn't seem to say that in the FAQs..." CreationDate="2010-07-19T18:52:53.193" UserId="1000" />
  <row Id="1680" PostId="1291" Score="1" Text="@Dinah: you can make Tahini salad out of Tahini: mix 1 portion of tahini with one portion of water, add 1 crushed garlic clove, some lemon juice, salt, cumin and chopped parsley." CreationDate="2010-07-19T18:56:49.613" UserId="706" />
  <row Id="1683" PostId="1572" Text="Sounds like the closest equivalent term in the UK would be a &quot;hard margarine&quot;" CreationDate="2010-07-19T19:13:52.350" UserId="771" />
  <row Id="1684" PostId="2130" Text="sounds amazing, what kind of raw beef was it?" CreationDate="2010-07-19T19:16:43.297" UserId="87" />
  <row Id="1685" PostId="2058" Text="I've found it works in most places where parmesan would" CreationDate="2010-07-19T19:19:40.107" UserId="771" />
  <row Id="1686" PostId="2130" Text="very thinly shaved tenderloin I think. I didn't ask the chef; the dinner was a professional thing in my former life." CreationDate="2010-07-19T19:19:54.067" />
  <row Id="1688" PostId="2134" Text="do you know if we can buy them online somewhere, here in north america?" CreationDate="2010-07-19T19:21:21.973" UserId="87" />
  <row Id="1690" PostId="2131" Text="+1: for me, good soy sauce (the quality makes a huge difference), black bean paste and sesame oil is what I use most of the time." CreationDate="2010-07-19T19:25:34.867" UserId="204" />
  <row Id="1691" PostId="2128" Text="Does the addition of ice water it down at all?" CreationDate="2010-07-19T19:27:31.507" UserId="839" />
  <row Id="1692" PostId="2067" Text="I haven't yet tried cold brewing; I probably will soon. I was hoping for some faster methods to try, too." CreationDate="2010-07-19T19:28:51.923" UserId="839" />
  <row Id="1693" PostId="2067" Text="+! because you're so right. Wish I could +eleventy hundred!" CreationDate="2010-07-19T19:31:51.870" UserId="359" />
  <row Id="1694" PostId="2118" Score="1" Text="Get a humidity meter and a barometer, perhaps, to see if you really do have environmental issues?" CreationDate="2010-07-19T19:34:56.543" UserId="359" />
  <row Id="1695" PostId="2137" Score="2" Text="If you have a reasonably-local friend with a bread machine that they know works, it would be easy to test this...  just swap bread machines and both try again with your normal recipe.  That will tell you whether it is the machine or the recipe." CreationDate="2010-07-19T19:37:02.577" UserId="106" />
  <row Id="1696" PostId="2129" Text="I agree with adding more yeast; I had the same problem, so I doubled the yeast, and it worked like a charm." CreationDate="2010-07-19T19:37:34.540" UserId="364" />
  <row Id="1697" PostId="2134" Text="I have only seen the jam online. Not even preserves." CreationDate="2010-07-19T19:40:59.180" UserId="183" />
  <row Id="1698" PostId="2079" Text="See: http://meta.cooking.stackexchange.com/questions/255/why-is-recipe-swapping-a-bad-thing" CreationDate="2010-07-19T19:42:31.627" UserId="624" />
  <row Id="1700" PostId="1264" Text="Yes 1000 times to fresh ginger.&#xA;&#xA;Also mirin works nicely with the other ingredients you mention." CreationDate="2010-07-19T19:44:52.947" UserId="958" />
  <row Id="1701" PostId="2142" Score="1" Text="This is difficult: most places that aren't Europe haven't codified their culinary practices into any right/wrong way to do things. In most cultures, the food is cooked by hungry people in houses, since there isn't enough money to make restaurants worthwhile. This was the case with Indian food until the English got interested in the 70s, and is still true in most 3rd world countries. Not saying you won't find good ethnic cookbooks, just nothing like MtAoFC." CreationDate="2010-07-19T19:50:37.753" UserId="624" />
  <row Id="1702" PostId="1848" Text="Thanks, but I'm in NZ. They only seem to service US and Canada." CreationDate="2010-07-19T19:51:48.360" UserId="812" />
  <row Id="1705" PostId="280" Text="@roux: You mean between chopped and crushed garlic, I assume" CreationDate="2010-07-19T20:34:25.713" UserId="89" />
  <row Id="1706" PostId="1189" Text="Yea, it's very rarely a good idea to boil meat." CreationDate="2010-07-19T20:36:08.627" UserId="1024" />
  <row Id="1707" PostId="1768" Text="Perhaps this should be community wiki" CreationDate="2010-07-19T20:40:48.087" UserId="220" />
  <row Id="1708" PostId="508" Score="2" Text="This is the best reviewed cook book of all time on Amazon.com. 'Nuff said..." CreationDate="2010-07-19T20:41:43.933" UserId="1069" />
  <row Id="1709" PostId="2155" Score="2" Text="Not sure what you mean by either of those, but that may be a internationalisation issue" CreationDate="2010-07-19T20:48:34.557" UserId="771" />
  <row Id="1710" PostId="1992" Text="+1 once it's sliced, you can easily cut the skin and then grab it against the edge of the blade and peel right off." CreationDate="2010-07-19T20:50:03.617" UserId="106" />
  <row Id="1711" PostId="2155" Score="1" Text="crock pot is a slow cooker: a heating device wrapping a ceramic or metal pot which is held at constant temp.&#xA;&#xA;liquid smoke: condensed smoke, sold in bottles, used to add smokiness." CreationDate="2010-07-19T20:55:02.933" UserId="624" />
  <row Id="1712" PostId="2155" Text="A crock pot is a [slow cooker](http://en.wikipedia.org/wiki/Slow_cooker) and [liquid smoke](http://en.wikipedia.org/wiki/Liquid_smoke) is water infused with a smoke flavour." CreationDate="2010-07-19T20:55:19.597" UserId="219" />
  <row Id="1713" PostId="2083" Text="Excellent answer, Jon - thanks!" CreationDate="2010-07-19T20:55:28.957" UserId="86" />
  <row Id="1714" PostId="2062" Text="This. A lot of crust texture comes down to mixing technique - I've actually managed to get a half-decent crust using only olive oil for fat via careful freezing and mixing... But unless you're looking to spend serious time putting the stuff together, lard is the way to go - I've never found anything else as forgiving and easy to work with, or as tasty..." CreationDate="2010-07-19T21:03:01.417" UserId="86" />
  <row Id="1715" PostId="373" Score="1" Text="Are you talking about macarons de Paris? Two thin little meringues making a sandwich? I used to work for a very well-known (in Canada) French chef, his pastry chef was also French and classically trained.. and his macarons, of which he makes hundreds a week, never have feet." CreationDate="2010-07-19T21:50:41.767" />
  <row Id="1716" PostId="2163" Text="You can also just brush with an egg wash immediately before baking - this is a classic technique for getting a shiny, golden glaze on breads and pastries, as well as an effective &quot;glue&quot; for toppings (seeds, salt crystals...)" CreationDate="2010-07-19T21:51:36.197" UserId="86" />
  <row Id="1718" PostId="1572" Text="Wikipedia points to [&quot;Cookeen&quot;](http://www.princes.co.uk/brands/cookeen/) as a UK brand of shortening. The product page simply refers to it as &quot;solid vegetable oil&quot;..." CreationDate="2010-07-19T21:57:17.030" UserId="86" />
  <row Id="1719" PostId="1963" Score="1" Text="And conveniently washes the blood away at the same time!" CreationDate="2010-07-19T21:58:09.167" UserId="266" />
  <row Id="1720" PostId="2142" Text="you should really make this a community wiki question, as it's not a question that could have a right answer, and is basically a poll." CreationDate="2010-07-19T21:59:16.937" UserId="99" />
  <row Id="1721" PostId="2152" Text="I find the idea of using it as a &quot;home remedy&quot; to be disturbing, but the Kroppkaka looks intriguing." CreationDate="2010-07-19T22:07:19.187" UserId="50" />
  <row Id="1723" PostId="2092" Score="2" Text="Good answer. You get a vote once I can vote again (I'm apparently too much of a vote whore)." CreationDate="2010-07-19T22:44:26.643" UserId="624" />
  <row Id="1725" PostId="2080" Text="@Aaronut Can't someone do this besides the OP? Don't we have some sort of mod people?" CreationDate="2010-07-19T22:50:30.940" UserId="624" />
  <row Id="1726" PostId="2175" Score="2" Text="Questions is subjective: this depends on what you like to cook." CreationDate="2010-07-19T22:56:37.997" UserId="624" />
  <row Id="1727" PostId="2080" Score="1" Text="@Adam: We haven't elected mods yet.  We only have the admins and I suspect they don't check this that often (probably have their hands full.)  So either everybody needs to do their part and help close the questions until they're wikied, or we fall back to the annoying wiki police gig..." CreationDate="2010-07-19T22:58:48.663" UserId="41" />
  <row Id="1730" PostId="1124" Text="related: http://cooking.stackexchange.com/questions/931/how-can-i-bake-bread-using-a-mother-culture" CreationDate="2010-07-19T23:16:26.873" UserId="210" />
  <row Id="1734" PostId="2181" Score="1" Text="Here's Manjula's Roti recipe: http://www.manjulaskitchen.com/2007/03/21/roti-chapati-flat-indian-bread/" CreationDate="2010-07-19T23:38:22.540" UserId="557" />
  <row Id="1736" PostId="2181" Score="4" Text="Perfect example of a &quot;good&quot; recipe question.  I can't answer this one myself, but I sincerely hope you get some good ones!" CreationDate="2010-07-19T23:45:00.343" UserId="41" />
  <row Id="1737" PostId="2189" Text="Some areas have plant exchanges -- there's one in Brandywine, MD each year -- you bring what you've sprouted, and take home what you'd like from what other people have brought ... so you can get an opportunity to try lots of different things.  Check around with gardening collectives and such in your area -- you might find something similar.  Oh -- and my step father grows peppers in large flower pots ... they line the side of his driveway, as he probably has a dozen or more, so just because you don't have soil to grow in doesn't mean you don't have space." CreationDate="2010-07-20T00:18:49.683" UserId="67" />
  <row Id="1738" PostId="2191" Text="Heh... Bread-making is at least as tricky, but plenty of us still strive to learn the art." CreationDate="2010-07-20T00:18:51.303" UserId="86" />
  <row Id="1739" PostId="2195" Text="How is it a brine without *salt*?" CreationDate="2010-07-20T00:19:53.207" UserId="86" />
  <row Id="1740" PostId="2191" Score="1" Text="I think the poster has already considered this option, but it sounds like they're looking for a cheaper alternative. The question seems not to be so much &quot;should I home roast?&quot; but rather &quot;how do I home roast?&quot;" CreationDate="2010-07-20T00:22:46.803" UserId="1094" />
  <row Id="1741" PostId="2026" Text="I'm not familiar with halloumi, but if you're looking for a cheese that won't melt, and holds up well (doesn't fall apart like feta), you might try ricotta salata." CreationDate="2010-07-20T00:51:19.983" UserId="67" />
  <row Id="1742" PostId="1999" Text="I don't think you'll be able to delete it with upvoted answers.  I guess it's okay, as a wiki; at least it introduces a concept that some people may not know [much] about.  'Course, the entire thread needs to be wikified, not just the question." CreationDate="2010-07-20T01:06:32.987" UserId="41" />
  <row Id="1743" PostId="568" Score="2" Text="Washing cut onion improves the flavor a bit. The same stuff that stings eyes tastes bad, so rinsing it off improves taste. If you prep onions ahead of time, you should rinse them for this reason." CreationDate="2010-07-20T01:07:52.157" UserId="624" />
  <row Id="1744" PostId="2207" Text="Indeed. This is 50s food mythology." CreationDate="2010-07-20T01:09:43.883" UserId="624" />
  <row Id="1745" PostId="2088" Text="Oh, I personally have kept peanut butter for much more than 3 months in the cupboard... just quoting more official &quot;safe&quot; practices. I'm sure the temperature, quality of product, whether or not there's preservatives, etc. make a difference." CreationDate="2010-07-20T01:10:52.417" UserId="364" />
  <row Id="1746" PostId="2195" Text="Well, when one has two trains of thought colliding, one often uses the wrong word. E.g. brine instead of marinade :P" CreationDate="2010-07-20T01:12:26.950" />
  <row Id="1747" PostId="110" Text="@statenjason Generally, you want to use an oil that'll take the heat of cooking pretty readily. Peanut is good, so is tea and grape-seed oil if you need to cook for the peanut-sensitive." CreationDate="2010-07-20T01:13:22.690" UserId="798" />
  <row Id="1748" PostId="2211" Text="I'd buy the appearance angle. Of course, it's far easier to just bake a glaze on at the end." CreationDate="2010-07-20T01:14:12.377" UserId="86" />
  <row Id="1749" PostId="2211" Score="3" Text="Searing meat doesn't lock in moisture. See http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture" CreationDate="2010-07-20T01:16:40.653" UserId="624" />
  <row Id="1750" PostId="2216" Text="Hmm, I think I saw a question about British/Americanisms, I'll try to find it" CreationDate="2010-07-20T01:23:48.157" UserId="1098" />
  <row Id="1751" PostId="2059" Score="1" Text="I think carbonated might be better term for &quot;sparkly&quot;" CreationDate="2010-07-20T01:24:27.220" UserId="1097" />
  <row Id="1752" PostId="2216" Score="1" Text="There will be different grades of ground beef/round/chuck/etc. depending of fat content, but it's the same stuff." CreationDate="2010-07-20T01:24:40.573" UserId="917" />
  <row Id="1753" PostId="2215" Text="What are you crazy Aussies doing now?  Calling perfectly good ground beef, &quot;minced beef&quot;?  Sheesh... ;)" CreationDate="2010-07-20T01:29:03.323" UserId="438" />
  <row Id="1754" PostId="2216" Text="@Farseeker : http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca" CreationDate="2010-07-20T01:40:09.553" UserId="67" />
  <row Id="1755" PostId="2217" Score="2" Text="Shaking off the excess is probably more important than the exact starch used -- you don't want to be sticking the batter onto cornstarch or flour that isn't actually sticking to the fish." CreationDate="2010-07-20T01:42:39.483" UserId="67" />
  <row Id="1757" PostId="2217" Text="I can agree with that. Corn starch is likely more common in US households than other forms of starch. You could experiment with any neutrally-flavored starches such as Wondra flour, tapioca powder, arrowroot, etc." CreationDate="2010-07-20T01:45:53.830" UserId="990" />
  <row Id="1758" PostId="764" Text="Make sure *everything* is clean -- the bowl, the beaters, etc.  And avoid plastic -- I don't know if it's that it's made from oil, or it's just hard to clean as it attracts oil, but stick with metal or glass mixing bowls when whipping egg whites." CreationDate="2010-07-20T01:56:48.997" UserId="67" />
  <row Id="1759" PostId="2220" Score="1" Text="Cutting boards aren't very expensive, and flat enough that they don't require much storage space. It's worth buying a second board." CreationDate="2010-07-20T02:00:50.970" UserId="649" />
  <row Id="1762" PostId="2175" Text="I noted for canning and chili." CreationDate="2010-07-20T02:23:46.420" UserId="1083" />
  <row Id="1764" PostId="2243" Score="3" Text="I feel I'm on the receiving end of a cross-cultural dialect issue :) What geographic location is this relevant to?" CreationDate="2010-07-20T02:37:00.820" UserId="624" />
  <row Id="1765" PostId="2248" Score="2" Text="Freezing butter is fine, it doesn't affect the flavor or quality at all.&#xA;&#xA;I would suggest dividing the dough into individual pie sized chunks, and returning those to the fridge while preparing one at a time." CreationDate="2010-07-20T02:43:14.550" UserId="624" />
  <row Id="1767" PostId="2247" Score="1" Text="To add, kosher salt, being larger, tastes less &quot;salty&quot; than finer salts because it physically interfaces differently with your tongue. To that end, it's generally more forgiving of over-seasoning than finer salts." CreationDate="2010-07-20T02:44:24.297" UserId="990" />
  <row Id="1770" PostId="2247" Score="1" Text="Actually, there are some differences, health wise -- if you're adding salt at the end to finish to relatively dry foods, when you eat it, you're not going to disolve the salt in your mouth, so you have to add more salt to get the same flavor.  Frito-Lay has been doing some tests with the shape and size of salt crystals and has found they can reduce the amount of salt without affecting the overall perceived saltiness on chips (crisps for those in the UK)" CreationDate="2010-07-20T03:06:40.657" UserId="67" />
  <row Id="1774" PostId="2231" Text="Could you share the recipe? What you typically see in recipes like these is a ratio of soda to powder, not soda to tartar" CreationDate="2010-07-20T03:35:58.820" UserId="990" />
  <row Id="1778" PostId="2195" Score="1" Text="heh, fair enough. FWIW, I love buttermilk-marinated chicken (and yogurt-marinated chicken)." CreationDate="2010-07-20T03:48:16.127" UserId="86" />
  <row Id="1779" PostId="2247" Score="1" Text="As mentioned below, there *is* a difference health-wise. Kosher salt does not contain iodine." CreationDate="2010-07-20T03:54:04.470" UserId="1108" />
  <row Id="1780" PostId="2248" Score="1" Text="Agreed with Shiemke. Work in batches. Yeah, it's annoying, but coming from someone who has to make enormous batches of pastry? Yeah. The only way you're going to get good results is to work in batches. Unless you can do what I do, which is actually work inside a walkin refrigerator." CreationDate="2010-07-20T04:07:16.117" />
  <row Id="1782" PostId="2195" Score="1" Text="I have often used buttermilk and/or yogourt, but after seeing an episode of Blumenthal's In Search Of Perfection in which he proved with an MRI that the cultures penetrate far further into the meat than standard marinades, I try to use them whenever possible. For Easter a friend and I did a buttermilk/dijon/rosemary/sage marinade for rabbits, soaked for three days then roasted spatchcocked. Unreal!" CreationDate="2010-07-20T04:11:06.007" />
  <row Id="1783" PostId="2247" Score="1" Text="Salt started to be iodized in the 20's in response to outbreaks of goiterism (enlargement of the thyroid gland due to a lack of iodine) occurring mainly in the midwest (no seacoast, thus no seafood...most fish being consumed in that region at that time would be freshwater due to diffculty of shipping fresh seafood).  Since everyone used salt it was determined to be the easiest way of increasing iodine in the diet.  Now days we eat a lot more packaged/processed foods &amp; eat out more w/ prob. more seafood per capita.  If eating a balanced diet you can cut iodized salt out and should still be ok." CreationDate="2010-07-20T04:16:40.370" UserId="426" />
  <row Id="1784" PostId="2214" Text="I have to disagree here. The flexible plastic cutting boards are like toaster ovens: they suck at their intended functions." CreationDate="2010-07-20T04:16:50.230" />
  <row Id="1785" PostId="2247" Score="3" Text="The reason that iodized salt is shunned by chefs is due to the long linger bitter aftertaste provided by the iodine as well as any anti-caking agents that are added to the salt to keep it from clumping....the reason that Morton's motto is &quot;When it rains it pours&quot;." CreationDate="2010-07-20T04:18:18.250" UserId="426" />
  <row Id="1786" PostId="2192" Score="8" Text="This is dangerously bad advice. Blue cheese has specific molds in it that are harmless to humans. The sorts of mold that can grow on the exterior of cheese in an uncontrolled environment are not always, and in fact can be quite dangerous to eat." CreationDate="2010-07-20T04:21:28.107" />
  <row Id="1788" PostId="13" Text="Note that it's the reaction to acidic ingredients that causes baking soda to produce CO2 which typically occurs during moistening of the dough/batter.  Just wanted to clarify so that people don't think that moisture alone will make baking soda react." CreationDate="2010-07-20T04:50:18.273" UserId="426" />
  <row Id="1789" PostId="20" Score="1" Text="Modern commercial baking powders don't typically include cream of tartar but rather different dry acids ( often monocalcium phosphate/sodium aluminum sulfate)  that react with moisture and heat which is what makes them &quot;double-acting&quot;.  Pretty much all commercial baking powders are now double-acting." CreationDate="2010-07-20T04:54:05.477" UserId="426" />
  <row Id="1790" PostId="2271" Text="You are correct, it's from 50 year old Betty Crocker cookbook and it appears in an almost identical form in a 60 year old edition. I'll try the baking powder version and the reduced cream of tartar version the next chance I get." CreationDate="2010-07-20T05:12:10.250" UserId="1101" />
  <row Id="1791" PostId="2271" Text="email me at: darin@chefdarin.com and let me know the results of your experimentation." CreationDate="2010-07-20T05:29:33.793" UserId="426" />
  <row Id="1792" PostId="2272" Text="Thanks for the comments about home-made &quot;Baking powder&quot;!! I wonder if Julia Child ever wrote on this. One thing that I really like about Julia Child, is that she would test, test, test till the recipe really work." CreationDate="2010-07-20T06:09:52.370" UserId="187" />
  <row Id="1793" PostId="2257" Text="IMO, the question is too localized and should be closed." CreationDate="2010-07-20T06:13:04.437" UserId="207" />
  <row Id="1794" PostId="2280" Text="Sorry, you are right. I meant &quot;raising&quot;. I will edit my entry. Thanks." CreationDate="2010-07-20T06:20:56.043" UserId="689" />
  <row Id="1795" PostId="2043" Text="That's called 'beurre manié', and works very well, but it can leave a floury taste, since the dough is uncooked. That's why I wanted to use roux in the first place." CreationDate="2010-07-20T06:39:24.073" UserId="879" />
  <row Id="1796" PostId="1986" Text="Well, it could simply be one of those old wives' tales, I guess. My mother in law was the one suggesting this, so who knows... :P" CreationDate="2010-07-20T06:42:00.807" UserId="879" />
  <row Id="1797" PostId="2285" Text="Usually don't smash the garlic, seems to change the flavor." CreationDate="2010-07-20T06:50:16.530" UserId="7092" />
  <row Id="1799" PostId="2188" Text="Great! thanks, that's an interesting take on the technique.  saves having to get it in and out of straws...." CreationDate="2010-07-20T07:54:35.770" UserId="210" />
  <row Id="1800" PostId="1625" Text="From which end do you start sawing? :D" CreationDate="2010-07-20T08:04:42.050" />
  <row Id="1801" PostId="2291" Text="There is certainly a temperature above which the Polytetrafluoroethylene (PTFE), on which Teflon(tm) is based, will break down. Below this point PTFE is very stable, almost inert (largely due to the strength of C-F and C-C bonds)." CreationDate="2010-07-20T08:22:19.527" UserId="741" />
  <row Id="1802" PostId="2296" Text="oops, forgot to say that we lined the pit with rocks before making the fire.  The fire was very large, flames up to hip/chest height at its biggest, and so even when it had died down it was still substantial, so getting the rocks out would not have been possible.  The idea behind the straw on top was to try and create a layer in which the air could circulate, a bit like an oven.  Maybe we just didn't have enough of a layer of straw.  We could have placed more rocks in the fire though and put them on the lamb then the straw on top, that would have helped keep air flowing too.  nice idea..." CreationDate="2010-07-20T09:19:02.940" UserId="210" />
  <row Id="1803" PostId="2298" Score="1" Text="I've never heard that and I would then be concerned about the bottom of the beast not being cooked, after all heat rises..." CreationDate="2010-07-20T09:19:50.833" UserId="210" />
  <row Id="1804" PostId="2301" Score="3" Text="That's what I understand too. If everything's going straight in the same pot anyway to be cooked, it really doesn't matter, but if you're in a professional environment you should be maintaining good habits because a mistake can be enormously costly in people's health and for the business.&#xA;&#xA;It's also not a mistake you want to make at home of course." CreationDate="2010-07-20T09:44:43.803" UserId="539" />
  <row Id="1805" PostId="2220" Text="@Tim Well, a good cutting board that's gentle on your knives isn't exactly cheap, especially when you're a young family on a budget :-)." CreationDate="2010-07-20T10:26:54.613" UserId="217" />
  <row Id="1806" PostId="2247" Text="I was aware of the iodine, but I assumed that the health effect is relatively small (since I've never heard of anyone with a goiter other than in books from the 50s), but perhaps this is from the salt. Some greens, eggs, and milk have some iodine as well." CreationDate="2010-07-20T10:32:44.403" UserId="624" />
  <row Id="1807" PostId="2104" Text="I tend to use the same water that I've been using to wet my fingers with when laying the rice, which has a splash of sushi vinegar in it. I can't remember the reason for the vinegar off the top of my head, but there was a reason according to a sushi chef." CreationDate="2010-07-20T10:32:56.167" UserId="881" />
  <row Id="1808" PostId="2214" Text="I think vacuum would work better in the analogy." CreationDate="2010-07-20T10:33:33.950" UserId="624" />
  <row Id="1809" PostId="2220" Text="Its just a board. Doesn't have to be fancy, they're all made of the same stuff (more or less)." CreationDate="2010-07-20T10:35:11.327" UserId="624" />
  <row Id="1810" PostId="2275" Text="The local Myer (box store/super market) sells it frozen in blister packs. Also check any local butcher/meat market--they are often closer to their sources." CreationDate="2010-07-20T10:41:45.280" UserId="624" />
  <row Id="1811" PostId="2266" Score="2" Text="See http://tinyurl.com/36fp4uv" CreationDate="2010-07-20T10:43:48.727" UserId="624" />
  <row Id="1812" PostId="2303" Score="5" Text="I stick it behind my computer. The thing is like a furnace." CreationDate="2010-07-20T10:47:19.533" UserId="624" />
  <row Id="1813" PostId="2298" Text="Could always do both..." CreationDate="2010-07-20T10:48:17.317" UserId="624" />
  <row Id="1814" PostId="2290" Text="I think that getting drunk may have been the thing you did right :)" CreationDate="2010-07-20T10:48:42.183" UserId="624" />
  <row Id="1815" PostId="2291" Text="So: don't fry hot in Teflon. You can braise, stew, or fry slowly. They're no good for searing beef and such anyhow because they won't develop fond." CreationDate="2010-07-20T10:54:46.217" UserId="624" />
  <row Id="1816" PostId="2294" Text="See also: http://cooking.stackexchange.com/questions/2209/how-do-you-properly-clean-a-cutting-board-and-knife-to-prevent-cross-contaminatio" CreationDate="2010-07-20T11:01:24.317" UserId="624" />
  <row Id="1817" PostId="2231" Text="@yock: old-style powder is soda+tartar, so the is the same as 3tsp of powder (which seems like a lot)." CreationDate="2010-07-20T11:04:37.993" UserId="624" />
  <row Id="1818" PostId="2306" Score="2" Text="This should be community wiki." CreationDate="2010-07-20T11:22:04.643" UserId="624" />
  <row Id="1819" PostId="2306" Score="1" Text="This should be closed as off-topic. Recipe requests are off topic: http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic" CreationDate="2010-07-20T12:04:05.753" UserId="99" />
  <row Id="1820" PostId="2280" Score="1" Text="Many ovens I have seen (in the US) don't go below 170F.  It's always annoyed me, but I guess it's an attempt to keep people from holding food at an unsafe temperature." CreationDate="2010-07-20T12:06:23.767" UserId="999" />
  <row Id="1821" PostId="2301" Score="2" Text="+1 for *Habit*." CreationDate="2010-07-20T12:07:23.810" UserId="194" />
  <row Id="1822" PostId="2247" Score="1" Text="I've been wondering about that lately. I switched to kosher salt almost exclusively due to liking its physical properties, which means that vector for iodine has been reduced in my diet. Is it reasonable to believe that the conditions which prompted iodine being added to salt have been changed enough that it could be removed noW?" CreationDate="2010-07-20T12:11:57.623" UserId="958" />
  <row Id="1823" PostId="1513" Text="You say you make the bread by hand sometimes.  Does the dough rise when it's on the counter?  If it's not rising then, I would think you need to simply replace the yeast." CreationDate="2010-07-20T12:29:01.023" UserId="999" />
  <row Id="1824" PostId="1534" Score="1" Text="I disagree about the refrigerator.  Bread will get moldy more quickly at room termperature.  The refrigerator does change the texture of bread quickly though, even if it hasn't had time to get stale yet." CreationDate="2010-07-20T12:31:09.083" UserId="999" />
  <row Id="1825" PostId="2220" Score="1" Text="@Adam From my conversations with cooking professionals, all cutting boards *are not* created equally.  See Darin's answer to this question regarding different types of boards; he provides some excellent additional details." CreationDate="2010-07-20T12:34:41.930" UserId="217" />
  <row Id="1826" PostId="2317" Text="Great answer. I'd love to see numbers attached - I suspect that's a case of the EU being massively overcautious." CreationDate="2010-07-20T12:42:25.143" UserId="219" />
  <row Id="1827" PostId="2308" Text="Why would having to brown the meat make any difference? It's all still going in the pot to boil for hours." CreationDate="2010-07-20T12:44:11.867" UserId="219" />
  <row Id="1828" PostId="2270" Text="Re: *most* - Extra protein!" CreationDate="2010-07-20T12:46:23.297" UserId="219" />
  <row Id="1829" PostId="2317" Text="Probably true..." CreationDate="2010-07-20T12:56:26.443" UserId="1131" />
  <row Id="1830" PostId="2220" Text="I agree, but the differences in wood boards are mostly in durability (I meant board as in wood board, not cutting board, sorry). Any chunk of wood will work about as well, just not as long." CreationDate="2010-07-20T12:59:45.920" UserId="624" />
  <row Id="1831" PostId="2247" Text="Comment thread is huge. Made wiki." CreationDate="2010-07-20T13:01:29.787" UserId="624" />
  <row Id="1832" PostId="86" Text="We keep bread in an airtight box in the freezer and defrost it in the microwave wrapped in a clean cloth. This absorbs all moisture released in the defrosting process and keeps the bread from becoming spongy." CreationDate="2010-07-20T13:08:50.117" UserId="706" />
  <row Id="1833" PostId="2306" Score="1" Text="I think this could be rephrased along the lines of 'How can I cook meals so they appeal to both adults and children' and be useful, as then techniques for cooking something in a particular way which means some can be blander for children, and some more 'exciting' for adults, could be given as answers.  Should be community wiki though I think" CreationDate="2010-07-20T13:13:19.280" UserId="210" />
  <row Id="1834" PostId="2059" Text="Definitely better!" CreationDate="2010-07-20T13:23:43.890" UserId="982" />
  <row Id="1835" PostId="2257" Score="2" Text="@Recep I disagree. While the question itself is localized, the answers below are great and could be applied to any situation in which someone is looking for a special section of meat. Often times a question may not perfectly fit what is outlined in the sites FAQ, but can still elicit expert answers that are helpful to not only the OP, but everyone in the community." CreationDate="2010-07-20T13:32:53.943" UserId="217" />
  <row Id="1837" PostId="2336" Text="if you don't know what this is: http://en.wikipedia.org/wiki/Roti_canai" CreationDate="2010-07-20T13:41:14.063" UserId="210" />
  <row Id="1838" PostId="2336" Text="The link in the bottom of the Wikipedia page has a step-by-step guide with photographs." CreationDate="2010-07-20T13:43:39.770" UserId="183" />
  <row Id="1840" PostId="2327" Text="+1 The small amount of water in the butter makes a difference in many recipes, especially cookies." CreationDate="2010-07-20T13:49:43.890" UserId="183" />
  <row Id="1841" PostId="2256" Text="I didn't see where you said that before.  Anyway, that works too, but you have to do it very slowly; when the milk is scalded, you can pretty much just dump it all in at once.  For me, since I'm likely to reuse that pot soon anyway, I scald it; both ways are valid." CreationDate="2010-07-20T14:03:27.460" UserId="41" />
  <row Id="1842" PostId="2339" Text="+1 not a bad idea, and I can get a 'spaghetti guitar' from my brother so would be doable, especially if this was going to be for a few people.  filling straws or setting the gel in a bath for 30 people could be a real ball ache :)" CreationDate="2010-07-20T14:06:13.850" UserId="210" />
  <row Id="1843" PostId="2097" Text="I included the recipe" CreationDate="2010-07-20T14:08:02.020" UserId="87" />
  <row Id="1844" PostId="2336" Text="Thanks, that second link is what I was looking for -- a method that does not require acrobatics." CreationDate="2010-07-20T14:08:28.913" UserId="982" />
  <row Id="1845" PostId="2073" Text="i included the recipe" CreationDate="2010-07-20T14:08:39.833" UserId="87" />
  <row Id="1846" PostId="2306" Text="@Sam, perhaps you're right." CreationDate="2010-07-20T14:36:53.713" UserId="99" />
  <row Id="1847" PostId="1666" Text="I find that brining for longer than 2 hours makes the breasts too chewy." CreationDate="2010-07-20T14:37:35.707" UserId="68" />
  <row Id="1848" PostId="2045" Text="Ah. Your method is sorely lacking, and your ingredients are off. You need to temper the yolks first, you need to use yolks only, and use cream instead of milk. Here is a smaller version of what I use at work for creme brulee:&#xA;- 1L 35% cream&#xA;- 11 egg yolks&#xA;- 1C sugar&#xA;- 1 vanilla bean, scraped" CreationDate="2010-07-20T14:46:20.290" />
  <row Id="1849" PostId="2045" Text="Bring cream to a simmer with the vanilla seeds and pod (you cqan use approx 1.5tsp vanilla extract, pure not artificial, instead). While it is heating, beat the yolks and sugar together until just incorporated. Pour the cream into the eggs whisking briskly to prevent curdling. Pour mixture through a fine chinois. Skim off foam, pour into ramekins. Place ramekins in a pan, add water to 1/2way up the sides. Cover pan with foil. Bake at 275 (convection) or 325 (non convection) for approx 40 minutes, until wobbly in the centre but set. Chill, eat." CreationDate="2010-07-20T14:48:13.547" />
  <row Id="1850" PostId="2349" Text="You're inhaling all the flavor!" CreationDate="2010-07-20T14:51:44.567" UserId="86" />
  <row Id="1852" PostId="2045" Text="The deflation is caused by a souffle effect coming from including the egg whites, which are never used in a custard--custards, creme anglaise, etc, are always yolks only. When you include the whites, air will be trapped inside temporarily, and will escape/collapse when the mixture cools. If you bake until fully stiff with my method, you will get hard and rubbery custard by the time it is set in the fridge." CreationDate="2010-07-20T14:52:29.977" />
  <row Id="1853" PostId="2344" Score="1" Text="I agree with this, but keep your water at a simmer, not a boil. The shrimp will be more tender. At work, I poach shrimp in a court buillion of lemon and fennel. Water should be as salty as the sea." CreationDate="2010-07-20T14:55:52.920" />
  <row Id="1854" PostId="2045" Text="eh, @roux - why not add that to your answer?" CreationDate="2010-07-20T14:55:58.317" UserId="86" />
  <row Id="1855" PostId="2332" Score="4" Text="One could easily argue that's because your average Jane has been conditioned to like the flat one-note flavour of imitation vanilla. The imitation stuff is pure vanillin (the dominant flavour/aroma in vanilla), while the real stuff has hundreds of complex flavours and aromas, including flowery notes." CreationDate="2010-07-20T14:59:08.557" />
  <row Id="1856" PostId="2317" Text="Even so, this would only apply if the spinach dish had a significant bacterial presence. If it is refrigerated after it is cooked, there shouldn't be significant bacterial growth. Seems far fetched." CreationDate="2010-07-20T15:04:50.243" UserId="624" />
  <row Id="1857" PostId="2329" Text="Someone edit the title to reflect that the question is about LEGS." CreationDate="2010-07-20T15:09:01.060" UserId="1148" />
  <row Id="1858" PostId="1912" Text="I'm a fan of the edge method.  On short hack, and it's embedded in the pit pretty well." CreationDate="2010-07-20T15:17:14.880" UserId="1148" />
  <row Id="1859" PostId="2361" Text="Minor quibble: when preparing pasta for some cold applications (e.g. a salad), rinsing is usually a good move to prevent clumping and over-thickening the dressing." CreationDate="2010-07-20T15:17:53.993" />
  <row Id="1860" PostId="2349" Score="1" Text="Add salt or MSG. These help intensify your perception of the flavor in the food." CreationDate="2010-07-20T15:17:55.037" UserId="624" />
  <row Id="1861" PostId="2045" Text="I thought followups like that were supposed to go in comments? The norms aren't always clear here..." CreationDate="2010-07-20T15:20:38.957" />
  <row Id="1862" PostId="2348" Text="Good advice. Thanks." CreationDate="2010-07-20T15:26:01.440" UserId="1133" />
  <row Id="1863" PostId="2343" Score="1" Text="Wouldnt it be easier to learn from your teachers experience than discovering everything on your own through experimentation ?" CreationDate="2010-07-20T15:26:26.837" UserId="1077" />
  <row Id="1864" PostId="2361" Text="@roux.  I agree.  I always rinse pasta before making a salad.  However, the post was referencing rinsing BEFORE SAUCING, which I hope was clearly about hot pasta and sauce." CreationDate="2010-07-20T15:27:56.090" UserId="1148" />
  <row Id="1865" PostId="2320" Text="But mold is yummy" CreationDate="2010-07-20T15:31:44.547" UserId="624" />
  <row Id="1866" PostId="2045" Text="@roux, you can always edit your answer - but it's usually a good idea to make the edit clear, to make sure people know what's changed.  This just makes sure people aren't confused unnecessarily." CreationDate="2010-07-20T15:38:00.803" UserId="968" />
  <row Id="1868" PostId="2303" Score="1" Text="Similar to using an oven with a pilot light, there are often warm spots on a cook-top/range with pilot light(s)." CreationDate="2010-07-20T15:44:11.320" UserId="1156" />
  <row Id="1869" PostId="2320" Text="Only on the way down!" CreationDate="2010-07-20T15:44:27.780" UserId="219" />
  <row Id="1870" PostId="2357" Score="1" Text="I'm a big fan of lining the bottom of the pan with onions.  Not only does it add flavour, it allows me to roast poultry upside down without having the skin stick to the bottom." CreationDate="2010-07-20T15:44:42.320" UserId="1148" />
  <row Id="1871" PostId="2349" Text="This is common.  Certain foods (COFFEE!!!) just smell better than they taste." CreationDate="2010-07-20T15:45:57.560" UserId="1148" />
  <row Id="1872" PostId="784" Score="1" Text="I think it belongs.  There are all sorts of these kinds of informative wiki posts on StackOverflow.  Ideally, we want this post to be a highly rated GO-TO thread, after it evolves." CreationDate="2010-07-20T15:49:35.673" UserId="1148" />
  <row Id="1873" PostId="294" Text="You can buy extract at Sams / Costco for preety cheap." CreationDate="2010-07-20T15:50:02.693" UserId="251" />
  <row Id="1874" PostId="784" Text="It's a teaspoon in Canada." CreationDate="2010-07-20T15:50:05.873" UserId="1148" />
  <row Id="1876" PostId="2343" Text="For me I tend to learn this sort of thing better from a book than a teacher. The learning seems to be something where there is a bit of personal preference, but as a skill what cooking does need is practise. Even simple things like working with a knife need a lot of repitition and just going on a course or reading a book doesn't give you that repitition. You have to practise." CreationDate="2010-07-20T15:59:31.127" UserId="126" />
  <row Id="1878" PostId="2306" Text="Questions that ask members to create a list (i.e. list-of-X questions) should be made community wiki. I converted this question." CreationDate="2010-07-20T16:17:49.553" UserId="8" />
  <row Id="1879" PostId="2373" Text="I'll add thyme and parsley to the &quot;works well dried&quot; list." CreationDate="2010-07-20T16:21:05.213" UserId="219" />
  <row Id="1880" PostId="2320" Text="Yeah, the answer is *no*. Bread mold has lots of toxins in it. One of the most effective toxins in penicillin, made from bread mold. Rye mold can be ergot, which is hallucinogenic or worse! Cheese mold is typically nontoxic, even tasty, but bread mold is bad news." CreationDate="2010-07-20T16:35:21.987" UserId="45" />
  <row Id="1881" PostId="2349" Score="5" Text="@chris: coffee tastes like addiction. Mmmmm... addiction." CreationDate="2010-07-20T16:54:14.163" UserId="624" />
  <row Id="1882" PostId="2321" Text="don't you mean scrape?" CreationDate="2010-07-20T17:08:22.347" UserId="14" />
  <row Id="1883" PostId="2363" Text="This looks amazing. A vegetarian gravy I usually make has Celery salt in it. Try it out if you've got a chance" CreationDate="2010-07-20T17:08:32.300" UserId="87" />
  <row Id="1884" PostId="1221" Text="long and slow is the best way.  you can develop that sticky brown coating on the sausages.  heaven.  adding onions and a little can make it into a heavenly meal." CreationDate="2010-07-20T17:14:43.880" UserId="210" />
  <row Id="1886" PostId="2073" Score="1" Text="I was wondering if you could edit your answer and include the recipe modifications." CreationDate="2010-07-20T17:18:35.327" UserId="87" />
  <row Id="1887" PostId="2393" Text="I'm hoping someone will too :)" CreationDate="2010-07-20T17:23:53.787" UserId="210" />
  <row Id="1891" PostId="2363" Text="The problem with vegetarian gravy is getting the richness of flavour.  I usually cheat and use a cube of Mushroom stock.&#xA;But yes, Celery salt is something I keep hidden away for secret use.  Another good hack is granulated onion powder." CreationDate="2010-07-20T17:40:18.050" UserId="1148" />
  <row Id="1892" PostId="2400" Text="Oh yeah, the condensed eggplant will require less oil too." CreationDate="2010-07-20T17:40:46.367" UserId="7092" />
  <row Id="1893" PostId="1476" Text="+1 for Bone in Skin on!  Brown the skin, and cook bone down until done.  Yummy." CreationDate="2010-07-20T17:47:43.793" UserId="1148" />
  <row Id="1894" PostId="2403" Text="I think that's a perfect well thought out answer to the question." CreationDate="2010-07-20T17:53:50.943" UserId="1148" />
  <row Id="1897" PostId="2373" Text="For herbs that are a bit old but not completely without flavor, I find that grinding them a bit helps (using mortar &amp; pestle)." CreationDate="2010-07-20T18:24:11.880" UserId="364" />
  <row Id="1899" PostId="1913" Text="Phooey on not recommending the strike-and-twist pit removal method. I'm sure that's just the Avocado Commission's lawyers afraid of getting sued by someone who doesn't know how to use a knife. The spoon pit removal method is much trickier and much more frustrating. Do it just like in the video @nate posted. It's super fast and easy." CreationDate="2010-07-20T18:43:40.623" UserId="285" />
  <row Id="1900" PostId="2392" Text="Yes, you can freeze them. Just put them in the freezer. As to if you should freeze them..." CreationDate="2010-07-20T18:47:29.417" UserId="61" />
  <row Id="1901" PostId="2337" Text="And what would be the scientific basis for this technique (assuming it works, which I am skeptical of)?" CreationDate="2010-07-20T18:59:48.843" UserId="470" />
  <row Id="1902" PostId="2332" Score="1" Text="True, although Cooks Illustrated tasters aren't really &quot;average Janes.&quot; &#xA;&#xA;Also, I'm not sure exactly what was tasted for comparison, presumably not teaspoonfuls of vanilla extract." CreationDate="2010-07-20T19:26:12.493" UserId="982" />
  <row Id="1903" PostId="621" Text="@Jonathan Bamboo isn't a hardwood, it's a grass. So the study of hardwood board results may not carry over to it." CreationDate="2010-07-20T19:27:11.383" UserId="649" />
  <row Id="1904" PostId="2189" Text="I'm only planting them as companions for other plants, and figure I should be able to use them.  Jalapenos seem to show up in tons of recipes so I'll just grow those." CreationDate="2010-07-20T19:28:00.197" UserId="1083" />
  <row Id="1905" PostId="2427" Text="that's great, pretty much what I do now, but it's nice to have confirmation. I'll have to start using paper towel - at the moment I do use it for lettuce, didn't think to use it else where." CreationDate="2010-07-20T19:35:39.523" UserId="1181" />
  <row Id="1906" PostId="869" Text="Those look really cool! Do you keep it at the same temperature as your eggs?" CreationDate="2010-07-20T19:37:26.163" UserId="982" />
  <row Id="1907" PostId="869" Text="@Peter: I usually just let the eggs sit out a bit before cooking them." CreationDate="2010-07-20T19:38:08.860" UserId="86" />
  <row Id="1908" PostId="874" Text="I also totally love this post. I'm calculating some basic times right now for our standard egg situation." CreationDate="2010-07-20T19:38:11.810" UserId="982" />
  <row Id="1909" PostId="998" Text="@enobrev, That's interesting. I'll have to try that." CreationDate="2010-07-20T19:49:42.733" UserId="814" />
  <row Id="1910" PostId="2423" Score="1" Text="that article seems to imply that for chicken, I shouldn't roast the bones, just cook them, and for meat stocks the bones should be roasted.  So what about duck, which is what I'm making?" CreationDate="2010-07-20T19:50:24.230" UserId="210" />
  <row Id="1911" PostId="2436" Text="Update: in the US, FDA requires freezing for a short period (depending on temperature) to kill parasites in order to receive a 'sushi grade' designation. This would probably be a good idea if you're extra concerned about being safe." CreationDate="2010-07-20T19:56:07.570" UserId="982" />
  <row Id="1912" PostId="2435" Text="Good point about the cut of meat. I've tried this technique on both a Rib Eye and Porterhouse." CreationDate="2010-07-20T20:02:31.737" UserId="1183" />
  <row Id="1913" PostId="2376" Score="2" Text="I'm going to disagree with Frankey.&#xA;&#xA;Joy of Cooking has many good recipes, but almost no nerd-friendly 'whys' or 'wherefores', exactly what's needed to improve your cooking. &#xA;&#xA;Instead, I would recommend Ruhlman's &quot;Ratio&quot; as a first cookbook, and buying an Alton Brown book or two that strikes your fancy. These are good amateur-level technical guides, ones that will repay you amply in your quest for technical mastery.&#xA;&#xA;Add on a cookbook or two devoted to a cuisine you like, and you'll be on your way." CreationDate="2010-07-20T20:02:39.350" UserId="982" />
  <row Id="1915" PostId="2435" Text="I've always tended to do this with rib-eye. &quot;Porterhouse&quot; is not sold in the UK, as far as I can tell (there was health concerns about beef sold on the bone a while back, although I thought restrictions had been relaxed)" CreationDate="2010-07-20T20:05:49.433" UserId="771" />
  <row Id="1916" PostId="2337" Text="This should be the official cooking website for geeks :D" CreationDate="2010-07-20T20:07:12.253" UserId="1188" />
  <row Id="1918" PostId="2439" Text="find a recipe for zucchini bread, substitute squash, then freeze it?" CreationDate="2010-07-20T20:22:23.607" UserId="67" />
  <row Id="1919" PostId="2447" Score="2" Text="+1: That was my first thought as well. And once you've made pickles, you can step it up to *fried* pickles." CreationDate="2010-07-20T20:27:08.307" UserId="218" />
  <row Id="1921" PostId="1913" Text="I just made homemade guacamole last night actually, and used that very method. Works every time... including the knife into the pit technique." CreationDate="2010-07-20T21:20:00.420" UserId="260" />
  <row Id="1922" PostId="2440" Text="Great answers so far, particularly Joe's. I'm going to let it ride for a while before accepting.  Maybe we'll get a real chef to tell us how it's done." CreationDate="2010-07-20T21:24:40.737" UserId="1148" />
  <row Id="1923" PostId="1573" Score="1" Text="Bay Leaf can be kind of crunchy when used like Italian Seasoning is used. Red Pepper is definitely Italian, but I don't usually see it in those mixes." CreationDate="2010-07-20T21:30:44.577" UserId="982" />
  <row Id="1924" PostId="2463" Text="I just realized that my english vocabulary might be too limited for a proper food discussion. I am talking about `sautéing`." CreationDate="2010-07-20T21:35:03.300" UserId="1190" />
  <row Id="1925" PostId="2463" Score="1" Text="Got it. Then, the primary seasoning you would do beforehand would be salt, either direct application, or through a brine. (Simple brine: Water, 5% salt by weight, bay leaves and lemon juice and thyme. Put chicken in for 10-12 hours). &#xA;&#xA;That, cooked in butter will be very good. Of course, you can always season the chicken with fresh herbs close to the end of the sautee." CreationDate="2010-07-20T21:37:48.527" UserId="982" />
  <row Id="1926" PostId="2463" Score="1" Text="I am not sure what is meant by `kosher salt`, but I assume it would be like (or at least similar) to `Pökelsalz` in German. Can somebody confirm this?" CreationDate="2010-07-20T21:44:52.867" UserId="1190" />
  <row Id="1927" PostId="2463" Text="@Peter: Thanks a lot! That was very helpful." CreationDate="2010-07-20T21:47:15.127" UserId="1190" />
  <row Id="1928" PostId="2463" Text="I believe in America we call that &quot;Pink Salt&quot;: it is for curing meat, and not the same thing; it release nitrates, and is toxic for every day cooking. I think what you want is:  körniger Küchensalz, but I'm not sure, as I don't speak german. It is a coarse salt, usually sold in a box. It is not red or pink, just white, and does not have Iodine in it. I'm sure it's widely available in Germany, if one knows the proper name. : )" CreationDate="2010-07-20T21:49:23.457" UserId="982" />
  <row Id="1929" PostId="189" Text="Those three are the only ones I use on a regular basis. I occasionally use the others, but those are definitely the MUST haves. In fact, I have more than one Chef's knife because I use that one A LOT." CreationDate="2010-07-20T21:50:34.703" UserId="260" />
  <row Id="1930" PostId="2369" Score="1" Text="+1 for the comment about tasting as you cook. not enough people do this, then wonder why their meal doesn't taste good." CreationDate="2010-07-20T21:50:36.233" UserId="20" />
  <row Id="1931" PostId="2450" Score="5" Text="That is correct Joe...in restaurants the rice and onions are par-cooked about 2/3 of the way and then spread out on sheet pans to cool and go into the walk-in. When needed for service, the par-cooked rice goes into a saute pan with hot stock added and it's finished off. Doing it in this manner also allows you to do a large batch of par-cooked rice but then vary the flavor of the finished item by using tomato juice, vegetable purees, etc. to offer more than one type of risotto." CreationDate="2010-07-20T21:55:42.173" UserId="426" />
  <row Id="1932" PostId="2469" Score="1" Text="+1 for cheating." CreationDate="2010-07-20T21:56:21.050" UserId="210" />
  <row Id="1933" PostId="2397" Text="So if I add a little broth (or just water if I don't want any extra flavour from the broth presumably) then they will still caramelise and they are much less likely burn?  Are there any downsides to adding the liquid?" CreationDate="2010-07-20T21:58:19.070" UserId="210" />
  <row Id="1934" PostId="2454" Score="2" Text="Both Carnaroli and Vialone Nano are used for Risotto in addition to Arborio rice.  I'm not sure about Carnaroli but Vialone Nano is used primarily in the Venice Veneto region of northeast Italy because they prefer their risotto to be cooked to a doneness known as &quot;al onda&quot; or wave-like, a bit soupier than it's usually cooked to here and in some parts of Italy.  I presume the Vialone Nano doesn't absorb liquid as quickly/readily as the other two or at least as much as Arborio." CreationDate="2010-07-20T22:01:35.917" UserId="426" />
  <row Id="1935" PostId="2471" Text="Why on earth would that make for bad chicken salad?" CreationDate="2010-07-20T22:01:51.687" UserId="219" />
  <row Id="1936" PostId="2471" Text="I'm imagining saltless overcooked white breast meat as a start; In my head, seasoned roasted white meat would be a much better start. I admit that I haven't tried it, though." CreationDate="2010-07-20T22:03:22.530" UserId="982" />
  <row Id="1937" PostId="2471" Score="2" Text="I've tried it, and it's heavenly. Boil a whole chicken with onion, carrot, celery, herbs, salt and pepper for about 90 minutes. Remove the white meat for later use and continue cooking the bones for another 60-90 minutes. Tasty broth and tasty meat. Great if you're making pot pie." CreationDate="2010-07-20T22:05:44.993" UserId="219" />
  <row Id="1938" PostId="2463" Score="1" Text="google translates `Pökelsalz` to [Pickling salt](http://en.wikipedia.org/wiki/Pickling_salt). But that seems to be something different." CreationDate="2010-07-20T22:07:32.633" UserId="1190" />
  <row Id="1939" PostId="2463" Text="[Site for other German speakers with translations of American cooking glossary](http://www.joannemossdesign.com/de-en_cookgloss_en.htm)" CreationDate="2010-07-20T22:14:31.320" UserId="1190" />
  <row Id="1940" PostId="2463" Text="Yes, we call that &quot;Curing Salt.&quot; Same idea, it's purpose is to avoid botulism." CreationDate="2010-07-20T22:18:42.190" UserId="982" />
  <row Id="1941" PostId="2480" Text="Wait, you need to cool it until it's 40 degrees F. or below before you refridgerate it? How would you do that? Typo, methinks.&#xA;&#xA;I don't think he planned on leaving the stock on the stove, I figured he'd put it in the fridge overnight and strain then." CreationDate="2010-07-20T22:21:34.683" UserId="219" />
  <row Id="1942" PostId="2466" Text="The truly preferable option is making stock earlier so you have time to strain it and let it cool. :-)" CreationDate="2010-07-20T22:25:03.713" UserId="219" />
  <row Id="1943" PostId="2482" Score="1" Text="Where are you guys getting the idea he wants to leave it on the stove?" CreationDate="2010-07-20T22:25:26.643" UserId="219" />
  <row Id="1944" PostId="2480" Text="If you refrigerate it above refrigerator temperature you won't cool the stock. There's such a mass of heated liquid that you'll warm the inside of the refrigerator rather than cool the stock. I'm not sure that you must wait until 40F, but cooling it significantly, meaning well under 100F, is absolutely necessary. The method he describes works very well." CreationDate="2010-07-20T22:32:06.093" UserId="990" />
  <row Id="1945" PostId="2480" Score="1" Text="That doesn't answer how you are supposed to get it down to **40 degrees** just sitting out if **70 degrees** is room temperature? Yes, popping it directly into the fridge will warm the fridge (which has bacterial growth implications for the rest of the items in there), but it *will* cool - the fridge's cooling will kick on and run full blast." CreationDate="2010-07-20T22:39:13.653" UserId="219" />
  <row Id="1946" PostId="2480" Score="1" Text="+1 this is a truly expert answer." CreationDate="2010-07-20T22:53:19.563" UserId="99" />
  <row Id="1947" PostId="2474" Score="1" Text="This is exactly what we do, and it works great. The chicken bits are good for things like risotto, and more." CreationDate="2010-07-20T22:53:27.597" UserId="798" />
  <row Id="1948" PostId="2191" Score="2" Text="Sorry I was not clear. If your goal is to roast coffee for the fun of it (and to satisfy your intellectual curiosity), of course you should go for it.&#xA;But if you are as lazy as I am, and are simply looking for a way to make good coffee, then you are better off spending the effort on finding freshly roasted whole beans from a store." CreationDate="2010-07-20T22:56:08.060" UserId="470" />
  <row Id="1949" PostId="2480" Score="2" Text="If you don't have milk jugs (a nice idea, by the way!) You can fill up some storage ziplocs with ice, and dip them in the stock." CreationDate="2010-07-20T23:01:21.017" UserId="982" />
  <row Id="1950" PostId="2490" Score="2" Text="Regarding thicker, softer batter: I've found yogurt does wonders for this." CreationDate="2010-07-20T23:12:05.930" UserId="86" />
  <row Id="1951" PostId="2489" Score="5" Text="*Vegetable* oil? Sacrilege! Pancakes should be fried in rendered pork fat, preferably from the bacon sizzling nearby... ;-)" CreationDate="2010-07-20T23:13:10.343" UserId="86" />
  <row Id="1953" PostId="2490" Text="Genius! I'm going to try that this weekend!" CreationDate="2010-07-20T23:18:54.093" UserId="178" />
  <row Id="1954" PostId="2492" Text="I've had quinoa before. This seems like a good match. Any specific sauces you'd recommend?" CreationDate="2010-07-20T23:19:37.087" UserId="99" />
  <row Id="1955" PostId="1573" Score="1" Text="Yah, I usually use the whole leaf and remove before serving.  I am a hot fan, so any Mexican, Italian, Spanish, Asian foods always have chili in them ;--)" CreationDate="2010-07-20T23:22:17.270" UserId="215" />
  <row Id="1956" PostId="2489" Text="@knives, Fair enough :)" CreationDate="2010-07-20T23:23:35.287" UserId="99" />
  <row Id="1957" PostId="2495" Text="I live in a tiny apartment in Chicago. I wish I could grow my own." CreationDate="2010-07-20T23:43:06.970" UserId="60" />
  <row Id="1958" PostId="2494" Text="Yea I've actually been to a handful of those. The problem with the occasional bit is I have a hard time waking up before noon on a weekend. :-\" CreationDate="2010-07-20T23:44:32.180" UserId="60" />
  <row Id="1959" PostId="2471" Score="1" Text="Veal bones are sometimes used a second time, &quot;Remouillage&quot; or 're-wetting' of the bones.  This secondary simmering of the bones is usually done with just water for a few more hours.  This secondary cooking water is then used as the water for the next batch of actual veal stock.  The benefit is to extract the mamximum flavor from veal bones before discarding.  The drawback is that you then have to have room in your refrigerator, cooler, or freezer for the secondary stock until you make your next batch." CreationDate="2010-07-20T23:54:08.477" UserId="426" />
  <row Id="1960" PostId="2195" Text="Thanks will give it a try next time around." CreationDate="2010-07-20T23:54:51.643" UserId="698" />
  <row Id="1961" PostId="2480" Score="2" Text="@ceejayoz &amp; Yock:  It wasn't specified whether the intent was to leave it on the stove or not so I answered it based on the worst case scenario.  No, the temperature was not a typo.  It needs to be cooled to 40 degrees within a 6 hour time frame to minimize bacterial growth.  Besides what I mentioned above, stirring frequently to help disperse heat and steam while chilling in the ice bath assists in this process.  Also, after straining it, make sure that you're chilling it in a metal container, not a plastic storage container as plastic is an insulator and will keep heat in the liquid longer." CreationDate="2010-07-21T00:00:23.253" UserId="426" />
  <row Id="1962" PostId="2492" Score="3" Text="Quinoa is the only grain that contains all the amino acids to be considered a complete protein on its own.  Native to South America, the Inca's called it the &quot;Mother Grain&quot;.  Purpose for washing is to remove a natural compound called Saponin which is on the outer layer of the grain.  It has a bitter taste to it and effecively acts as a natural pesticide to keep pests from eating the grains.  Most quinoa has already had that layer removed, residual dust is what you're washing off to prevent it from tasting bitter.  For more flavor, rinse and then toast it in a dry pan before adding your liquid." CreationDate="2010-07-21T00:06:35.037" UserId="426" />
  <row Id="1963" PostId="2497" Text="165 degrees is the temperature you'll be aiming for." CreationDate="2010-07-21T00:09:29.243" UserId="426" />
  <row Id="1964" PostId="2480" Score="1" Text="One minor quibble: while it is true stock at ~100F is great for bacteria, if the stock was boiled with a tight-fitting lid on for hours, the environment in the pot is sterile until the lid is removed. Bacteria won't grow in it until the lid is disturbed, see https://secure.wikimedia.org/wikipedia/en/wiki/Spontaneous_generation" CreationDate="2010-07-21T00:10:43.640" UserId="624" />
  <row Id="1966" PostId="2497" Text="by &quot;instant-read,&quot; do you simply mean a digital thermometer that you stick into the side of the meat that's wired into a digital display?" CreationDate="2010-07-21T00:15:49.353" UserId="217" />
  <row Id="1968" PostId="2497" Text="@Ben: I updated my answer with the specific one I use. It's not &quot;wired&quot;, the display is directly on the probe. Just stick it in and press the button. You can even calibrate it with a glass of ice water using a little screw on the side." CreationDate="2010-07-21T00:25:50.427" UserId="60" />
  <row Id="1970" PostId="2490" Text="The infrared thermometer is a great investment." CreationDate="2010-07-21T00:31:58.760" UserId="183" />
  <row Id="1971" PostId="2215" Text="We also eat Vegemite. If you've never had it, you're either missing out, or you've avoided the most vile substance on earth. I like it, but it's a polarising spread." CreationDate="2010-07-21T00:54:48.247" UserId="1098" />
  <row Id="1972" PostId="2500" Score="2" Text="This should probably be on meta..." CreationDate="2010-07-21T00:58:10.690" UserId="41" />
  <row Id="1975" PostId="2500" Text="@Aaronut: Yeah, I had one of those internal debate things. I figured it would get better exposure here, but we'll see if people agree with you :)" CreationDate="2010-07-21T01:15:52.860" UserId="624" />
  <row Id="1976" PostId="2332" Text="It was covered on their cooking show (America's Test Kitchen).  They were sampling the extract mixed into milk.  The complaint about the real stuf was it was &quot;boozy&quot; (and they said that it's true -- the real stuff had more alcohol in it).  I think they also tried it cooked into stuff, but what it was, I can't recall, and it's already aged off my tivo." CreationDate="2010-07-21T01:23:31.143" UserId="67" />
  <row Id="1977" PostId="2480" Text="@Darin Sehnert Yes, it needs to be cooled to 40 degrees, but you said 40 degrees **before it goes in the fridge** in your original post. Once it reaches room-temperature-ish it should be fine to pop in the fridge." CreationDate="2010-07-21T01:38:31.717" UserId="219" />
  <row Id="1978" PostId="784" Text="@chris : do people measure stuff in desert spoons in Canada?  (of course, it might even be a regional thing ... like it's just a western/eastern thing ... after some quick research, it looks like Graham Kerr was a Scot, who grew up in England, spent time in New Zealand, but had a cooking show in Canada (Ottawa).  So he might've picked up the term from a number of places.  I might have to to a table of concept vs. celebrity chef, have a special 'how to translate Jamie Oliver' section." CreationDate="2010-07-21T01:38:47.267" UserId="67" />
  <row Id="1979" PostId="2500" Text="Just FYI everyone: Since the questions is a wiki, anyone can edit it. So instead of posting answers, please append the list int the question. This keeps everything organized." CreationDate="2010-07-21T01:46:14.240" UserId="624" />
  <row Id="1980" PostId="2505" Text="and sometimes we want fast disolving from superfine sugar (eg, in meringue)" CreationDate="2010-07-21T01:50:58.767" UserId="67" />
  <row Id="1982" PostId="2505" Score="1" Text="I wanted so badly to post &quot;Of course it does!&quot; but I just couldn't quantify what I knew to be true. This answer is right on the money." CreationDate="2010-07-21T01:55:05.030" UserId="990" />
  <row Id="1983" PostId="2493" Score="2" Text="Another way to tell if the cast iron is hot enough is that a bit of water will &quot;skitter,&quot; or &quot;dance,&quot; around on the pan. If it instantly evaporates, the pan's too hot. If it just sits there, the pan's too cool." CreationDate="2010-07-21T01:56:33.310" UserId="364" />
  <row Id="1984" PostId="2482" Text="My goal mostly was to augment the great answer provided by Darin Sehnert with the suggestion that handling just the veg would run into slightly different considerations." CreationDate="2010-07-21T01:58:23.773" UserId="161" />
  <row Id="1985" PostId="2482" Text="@ceejayoz : it's a fair assumption, based on that I know a couple of people who have done it before.  (and personally, I'd *have* to strain it first, if only to transfer to a smaller container that'd fit in my fridge)" CreationDate="2010-07-21T01:59:27.077" UserId="67" />
  <row Id="1986" PostId="2505" Text="Good point @Joe.  I've always associated meringues with confectioner's sugar, which is... er, super-duper-uber-fine. :)" CreationDate="2010-07-21T02:01:42.347" UserId="41" />
  <row Id="1989" PostId="2100" Text="two questions -- why nonstick, and why a 12&quot; skillet?  If you're cooking for loads of other people (roommates, etc), sure, but if you're cooking for just yourself, something more modestly sized might be appropriate.  (I don't even think I could've fit on 12&quot; skillet on the 3-burner stove in my first college apartment)" CreationDate="2010-07-21T02:07:05.797" UserId="67" />
  <row Id="1990" PostId="2247" Text="Is there a kosher salt that also has iodine? I am just afraid that I get used to Kosher salt then I will never go back to salt with iodine." CreationDate="2010-07-21T02:10:20.593" UserId="616" />
  <row Id="1991" PostId="570" Text="Well said, @Adam Shiemke" CreationDate="2010-07-21T02:11:39.077" UserId="190" />
  <row Id="1992" PostId="1710" Text="@Dinah - I was waiting for somebody to say that..." CreationDate="2010-07-21T02:13:29.103" UserId="190" />
  <row Id="1993" PostId="2448" Text="+1 ... but now I want hush puppies." CreationDate="2010-07-21T02:14:17.463" UserId="67" />
  <row Id="1994" PostId="2337" Text="I have tried it it works. Don't know scientific reasons!" CreationDate="2010-07-21T02:14:41.783" UserId="1140" />
  <row Id="1995" PostId="2028" Text="this is exactly the kind of hacky stack overflow answer i was looking for... since you can measure the caffeine as a solid left afterwards, you can actually compare results... or rub it on your gums." CreationDate="2010-07-21T02:22:01.470" UserId="869" />
  <row Id="1996" PostId="2497" Text="anything else I can do besides a thermometer?" CreationDate="2010-07-21T02:27:35.530" UserId="99" />
  <row Id="1997" PostId="2142" Text="@Mike It isn't obvious how to do that" CreationDate="2010-07-21T02:31:45.767" UserId="1052" />
  <row Id="1998" PostId="2028" Text="I wouldn't eat it. I doubt it is too pure (bicarbonate, sulfate, and impurities in NP remover), but do whatever makes you happy." CreationDate="2010-07-21T02:32:18.623" UserId="624" />
  <row Id="1999" PostId="2198" Text="I should have mentioned that I have that one, and that it is my second favorite cookbook ;-)" CreationDate="2010-07-21T02:32:33.567" UserId="1052" />
  <row Id="2000" PostId="2512" Score="2" Text="If fresh you still need to let it cool down to room temperature otherwise you'll have too much moisture in the rice. Observing a local Chinese restaurant with an open kitchen they have a large bowl of pre-cooked rice on/under the counter so the frying process is quick too." CreationDate="2010-07-21T02:40:49.303" UserId="486" />
  <row Id="2001" PostId="2142" Text="click edit to edit the question, there should then be a checkbox for community wiki." CreationDate="2010-07-21T02:51:53.910" UserId="99" />
  <row Id="2002" PostId="2489" Text="Agreed with Knives on the fat selection, but the critical part to getting the edges crispy is that you have enough fat in the pan so the edges fry." CreationDate="2010-07-21T02:54:18.693" UserId="67" />
  <row Id="2003" PostId="2490" Score="2" Text="You don't need a thermometer to get the correct heat for cooking pancakes -- get some water on your finger, and flick a drop onto the dry pan -- if the drop sizzles away instantly, it's too hot.  If it just sits there, it's too cold.  If it starts levitating like it's a hovercraft and runs around the pan, it's the right temp.  (and I scrolled down, I saw @JustRightMenus posted the same thing as a reply to @nocorelius' answer).  ...but the third, and most important part for crispiness is @MikeSherov's answer -- fat." CreationDate="2010-07-21T02:58:57.217" UserId="67" />
  <row Id="2004" PostId="2493" Text="Yah, great point...  Forgot to mention that.  Actually, although probably not the most sanitary way to do it:  I actually wash my hands often in the kitchen, and when they are clean, I &quot;flick&quot; some of the water from my hand onto the hot cast iron, oiled pan to get your &quot;skittered&quot; effect." CreationDate="2010-07-21T02:59:00.897" UserId="215" />
  <row Id="2005" PostId="316" Text="I had not realized how [controversial this topic can be](http://chowhound.chow.com/topics/448315) until I googled it.  So I expanded my answer to reflect some of the issues and point out my inferences." CreationDate="2010-07-21T03:00:52.610" UserId="183" />
  <row Id="2006" PostId="429" Text="Thanks for pointing out Elizabeth David's book." CreationDate="2010-07-21T03:18:17.690" UserId="183" />
  <row Id="2007" PostId="2519" Text="I haven't tried plastic, but my guess is it won't cool nearly as fast on its own as it won't allow for the hot moist air to escape. Same could probably be said for foil if tightly wrapped.&#xA;&#xA;Ideally you'd be able to skip the rinse to prevent washing away some of the flavors released during roasting. Sometimes I just can't wait, though, if I mistimed bigger things." CreationDate="2010-07-21T03:35:16.263" UserId="788" />
  <row Id="2008" PostId="2337" Text="Well I'm not wrong. Please see this link guys&#xA;http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Chapatis/" CreationDate="2010-07-21T03:53:45.467" UserId="1140" />
  <row Id="2009" PostId="429" Text="You're welcome. I hope you enjoy it as much as I :)" CreationDate="2010-07-21T03:54:12.953" UserId="115" />
  <row Id="2010" PostId="2519" Text="Agree with not rinsing away the flavors.  I never rinse mine. Small bits of the skin add to the overall taste and appearance (maybe that's just me)." CreationDate="2010-07-21T03:55:12.893" UserId="1229" />
  <row Id="2011" PostId="2247" Text="@codetoglory: No, kosher salts do not contain iodine. Do you ever eat out?  If so, you're getting iodized salt in any fast food, much processed food, etc.  As previously noted, most people are getting iodine from a broader source of food items today so it's not a big concern.  I haven't cooked with iodized salt in over 15 years." CreationDate="2010-07-21T03:58:52.967" UserId="426" />
  <row Id="2015" PostId="2531" Score="4" Text="Overworking fat into flour doesn't lead to toughness, actually quite the opposite.  When fat is worked into flour it's coating the components that create gluten (glutenin= strength &amp; Gliadin=elasticity).  These two components only link up in the presence of moisture.  When the fat is worked finely into flour it produces a &quot;mealy&quot; dough, one in which the gluten doesn't easily form and when it's baked will produce a crust/product that just crumbles or shatters.  Toughness in doughs is from too much agitation (mixing, rolling, folding, kneading) of the dough once a liquid is introduced." CreationDate="2010-07-21T04:10:07.937" UserId="426" />
  <row Id="2016" PostId="2508" Score="1" Text="Because brown sugar, honey, molasses, and corn syrup are all very hygroscopic (have ability to pull moisture from their surrounding atmosphere), they are often used when a softer chewier outcome is desired. Cookies made with all brown sugar will soften upon sitting a day or two from absorbing atmospheric moisture. White sugar crystallizes upon cooling and will produce a crisp texture. As far as white and brown sugars go, you can substitute one for the other, measure for measure." CreationDate="2010-07-21T04:18:15.683" UserId="426" />
  <row Id="2017" PostId="2545" Text="Eventually they do get freezer burn, but I've never tried timing it exactly. Most of the time they are eaten long, long before that.&#xA;&#xA;How big a batch of pancakes are you talking about?" CreationDate="2010-07-21T04:30:47.450" UserId="649" />
  <row Id="2019" PostId="2531" Score="1" Text="@Darin Sehnert I know to stop incorporating the fat into the flour once I reach the &quot;pea&quot; stage because going beyond that point causes the fat to become too warm, and warm fat leads to a loss of flakiness. I've always thought that a lack of flakiness implied toughness. You're saying that the actual over-working/toughening begins after the addition of the water needed to bring the fat-flour &quot;peas&quot; together for rolling, and that I'm conflating the issue of warm fat and tough crust?" CreationDate="2010-07-21T05:08:16.747" UserId="403" />
  <row Id="2020" PostId="2555" Text="Just read your question again, you may need to cut deeper.  I sometimes make 'X' cuts, and if I've timed the loaf right I get blooms at each X.  Very nice stuff." CreationDate="2010-07-21T05:10:31.920" UserId="7092" />
  <row Id="2021" PostId="677" Text="You call to mind my mother's fateful 1 for 1 substitution of toasted sesame oil for canola oil in our morning pancakes. Even the dogs refused the leftovers." CreationDate="2010-07-21T05:23:49.497" UserId="982" />
  <row Id="2022" PostId="2094" Score="2" Text="+1 for Good Eats, it's a great show. Often I want to repeat what he did and many recipes are not that hard, even for a beginner. I always find it very inspiring to watch a professional cook." CreationDate="2010-07-21T05:24:33.023" UserId="205" />
  <row Id="2023" PostId="2040" Score="1" Text="My fiancee's family is first generation Chinese-American. About half of the extended family live in China and only speak Mandarin. :) I don't get to see them often, but for the occasions I do this is a supurb way to make a better impression (considerably easier than mastering the language). I picked up some books - I'll add a review answer if they pass the test." CreationDate="2010-07-21T05:26:49.070" UserId="344" />
  <row Id="2028" PostId="2073" Score="1" Text="edited answer with directions." CreationDate="2010-07-21T05:57:00.063" />
  <row Id="2029" PostId="2471" Text="Remi is extremely useful in restaurant contexts, when you need liquid with some flavour but nothing that will assert itself in the final product. I am at a serious loss to imagine a useful frequent use for remi at home." CreationDate="2010-07-21T06:03:24.590" />
  <row Id="2030" PostId="2450" Score="4" Text="Absolutely. We don't do risotto where I am now, but the previous restaurant I was at we did a lovely white truffle (hideously expensive, and yes we used shavings of fresh Alba), where we did exactly what Joe says. Par-cook, then finish as needed. &#xA;&#xA;Some very very high end restaurants will only do risotto from scratch, to order, and will advise guests that it will take some time." CreationDate="2010-07-21T06:05:33.337" />
  <row Id="2031" PostId="2505" Text="+1, would be +10 if I could. Truly excellent answer." CreationDate="2010-07-21T06:09:55.637" />
  <row Id="2032" PostId="2442" Score="4" Text="Resting is actually about allowing the excited juices inside the meat calm down a bit. When they do so, they stay inside when cut. Do it for yourself at home: cook two identical steaks. Slice one up as soon as it's cut and see how much liquid leaks onto your cutting board. Wait ten minutes and cut the other." CreationDate="2010-07-21T06:18:28.507" />
  <row Id="2033" PostId="2422" Score="1" Text="Don't boil. Stock is more flavourful and clearer when simmered gently." CreationDate="2010-07-21T06:19:44.447" />
  <row Id="2034" PostId="2423" Text="Duck stock has a depth of flavour beyond chicken to begin with. That being said, I am all about flavours that almost overwhelm people, so I would absolutely roast those bones--gently, gently! golden, not brown or burnt--to add another dimension." CreationDate="2010-07-21T06:20:42.947" />
  <row Id="2035" PostId="1810" Text="Except then meats are adulterated from the moment you buy them in the grocery store.  They spend a full eight hour day - sometimes much longer - sitting in the cooler.  They aren't frozen then, they're in the danger zone!  According to that, meat from the grocery store is already spoiled from the moment you buy it." CreationDate="2010-07-21T06:35:59.627" UserId="438" />
  <row Id="2036" PostId="2466" Text="Are you offering ceejayoz?" CreationDate="2010-07-21T07:02:56.183" UserId="210" />
  <row Id="2037" PostId="2480" Text="Thanks for the great answer.  So I'd gone to bed before I read this, and like you guessed I strained it and then left it on the stove top overnight.  I'll be re boiling it today though with some roasted duck wings and things in though so I should be safe from killing anyone." CreationDate="2010-07-21T07:08:20.227" UserId="210" />
  <row Id="2039" PostId="1810" Score="4" Text="The cooler at the grocery store should be around 30°F. If its above 40, you should call your local health department." CreationDate="2010-07-21T08:05:13.820" UserId="160" />
  <row Id="2040" PostId="2100" Score="1" Text="Switch from a plastic to metal strainer/colander and you can use it along with your pot for steaming veggies... (Though be careful not to scratch the nonstick pot; I'd suggest plain stainless)" CreationDate="2010-07-21T08:13:12.990" UserId="160" />
  <row Id="2041" PostId="2080" Text="Revision3 has a beginner-level show called 'Food Mob'." CreationDate="2010-07-21T08:13:59.290" UserId="160" />
  <row Id="2043" PostId="2487" Score="2" Text="If you feel the need to diet, may I offer some recommended reading?  &quot;In Defense of Food&quot; by Michael Pollan" CreationDate="2010-07-21T08:26:35.063" UserId="438" />
  <row Id="2044" PostId="2497" Text="@Mike: Considering we're talking about avoiding salmonella here, I'd just use the thermometer... Also, be careful not to cross-contaminate the beef, which you'll likely not be cooking to 165." CreationDate="2010-07-21T08:27:45.543" UserId="160" />
  <row Id="2045" PostId="66" Text="There is actually a fairly large margin of error in calorie counts on nutrition labels, and I seriously wonder if the cooking matters, in comparison to that error." CreationDate="2010-07-21T08:31:32.773" UserId="160" />
  <row Id="2046" PostId="2564" Score="2" Text="Heat will definitely destroy teflon. Teflon is basically a plastic coating. Have you considered cast iron?" CreationDate="2010-07-21T08:35:34.713" UserId="160" />
  <row Id="2047" PostId="2495" Text="too bad. hope some of the other answers have helped." CreationDate="2010-07-21T08:43:21.183" UserId="373" />
  <row Id="2048" PostId="325" Text="There's also the safety aspect of leaving knives to soak in soapy water, someone could go to wash their hands only to find a sharp surprise!" CreationDate="2010-07-21T08:56:04.307" UserId="182" />
  <row Id="2050" PostId="2572" Text="I have had Oyster sauce that is assured to be completely vegetarian. It wasn't easy to find and I have no idea what is used as a substitute." CreationDate="2010-07-21T10:04:52.793" UserId="126" />
  <row Id="2051" PostId="2569" Text="@Jean A good point, but isn't a problem for me - my frying pan &amp; wok are the only two non-stick pans I've got, and they are stored independently on top of my cupboards for that very reason." CreationDate="2010-07-21T10:13:18.993" UserId="1181" />
  <row Id="2052" PostId="2567" Text="I'm getting the hang of the quality statement, but unfortunatly it took me several years of cheap equipment to make me start realising the difference it can make." CreationDate="2010-07-21T10:14:41.553" UserId="1181" />
  <row Id="2054" PostId="2571" Text="As said I'd only recently heard that overheating was a problem. From the answers here so far that does seem to be correct. I'm much more cautious than I used to be in this respect, but I reckon it probably contributed to the death of at least one of my previous woks..." CreationDate="2010-07-21T10:19:26.617" UserId="1181" />
  <row Id="2056" PostId="2574" Text="Please fix the title ('salt' is missing)." CreationDate="2010-07-21T10:48:50.567" UserId="247" />
  <row Id="2058" PostId="1896" Text="I've got to try this..." CreationDate="2010-07-21T11:06:35.627" UserId="210" />
  <row Id="2059" PostId="2391" Text="My wife does this all the time as a sauce base.  About ten minutes of constant stirring on low heat for two big onions." CreationDate="2010-07-21T11:11:46.583" UserId="183" />
  <row Id="2060" PostId="2574" Text="Whoops! Thanks for fixing that." CreationDate="2010-07-21T11:31:56.817" UserId="686" />
  <row Id="2061" PostId="286" Score="2" Text="@number 7.  Cooking is science for hungry people." CreationDate="2010-07-21T11:32:49.497" UserId="1208" />
  <row Id="2062" PostId="2531" Score="2" Text="Yes, you're doing things right but just misunderstanding what's actually going on.  It's possible to overwork the fat without toughening the dough...this will result in the mealiness I described.  Overworking the dough after the addition of liquid will create toughness.  Dry ingredients alone could be stirred/mixed all day long without any affect on texture." CreationDate="2010-07-21T11:57:09.110" UserId="426" />
  <row Id="2063" PostId="2582" Score="3" Text="If you post the recipe you're using, we can throw out some comments, although based on answers so far, heat matters more than recipe." CreationDate="2010-07-21T11:58:28.127" UserId="624" />
  <row Id="2064" PostId="2073" Text="Roux, I'm gonna try the recipe tonight, and it better be good as I look forward to eating it :)" CreationDate="2010-07-21T12:51:41.467" UserId="87" />
  <row Id="2066" PostId="2499" Text="good call on using potatoes youve baked, i didnt consider not boiling them. and it was a big batch, at least to me, i dont recall off hand the exact measurements but it almost filled a 1.5 quart bowl. thanks so much!" CreationDate="2010-07-21T12:58:06.320" UserId="15" />
  <row Id="2067" PostId="2104" Score="2" Text="I would just like to stress the word SHARP!" CreationDate="2010-07-21T13:18:17.833" UserId="1183" />
  <row Id="2068" PostId="784" Text="@joe I've never heard the term desert spoon used as a measurement, and I've been cooking and baking for 35 years.  (Started off making cookies with my mom when I was 5).  &#xA;&#xA;Granted, I'm from Toronto, which has melded into the greater North American generic culture.  It might be a regional thing.  from the Maritimes." CreationDate="2010-07-21T13:18:47.130" UserId="1148" />
  <row Id="2069" PostId="2545" Text="About 20? I average eating about 2-3 pancakes a month." CreationDate="2010-07-21T13:36:13.187" UserId="698" />
  <row Id="2070" PostId="194" Text="Absolutely dependent upon the cooking method, type of rice, desired use, etc." CreationDate="2010-07-21T13:50:40.593" UserId="1183" />
  <row Id="2071" PostId="2512" Score="1" Text="That's the same method my Indonesian friends use. Good answer!" CreationDate="2010-07-21T13:51:38.687" UserId="744" />
  <row Id="2072" PostId="2596" Text="Have you thought of reducing rather than removing completly, also cooking well should reduce their effects." CreationDate="2010-07-21T13:55:51.127" UserId="1230" />
  <row Id="2073" PostId="2596" Score="1" Text="Asafoetida is a good anti-flatulent and can aid digestion. If you decide to try this, make sure you use it in very small quantities, as it has a distinctive, quite unpleasant, bitter taste if used liberally. I use it in conjunction with onions and garlic." CreationDate="2010-07-21T13:55:51.267" UserId="115" />
  <row Id="2074" PostId="2397" Text="@Sam Holder: The sugars all come from inside the onion, so they'll caramelize no matter what. Liquids will leech yummy onion-ness from the onion into the liquid, so just boiling them in water is likely to get you yucky onions. Using a flavorful liquid, and evaporating it, you can get the best of both worlds." CreationDate="2010-07-21T13:57:38.377" UserId="218" />
  <row Id="2075" PostId="2595" Text="You're adding some vinegar to your rice when you cool it, right? That's important to keep the growth of *Bacillus cereus* in check." CreationDate="2010-07-21T14:05:50.620" UserId="557" />
  <row Id="2076" PostId="2532" Text="If you bake a lot (yeast baking), look around for Fleischman's *Instant Yeast* in 1 pound foil bags. Yes, 1 pound. Lasts forever and it's a lot easier to use than &quot;active dry&quot; yeast - it goes in like a dry ingredient, and there's no proofing. A pound makes a *lot* of bread and it should cost less than $5." CreationDate="2010-07-21T14:12:38.810" UserId="557" />
  <row Id="2077" PostId="2610" Text="It's the root part of the coriander (&quot;cilantro&quot;) plant. Supposedly the root is considerably different from the leaves in flavor (and the seeds are another thing too!). You can't really cook the leafy part without it tasting weird, but the root isn't like that. I've never seen the stuff, unless it's been at an Asian market, labeled in Vietnamese or Thai!" CreationDate="2010-07-21T14:21:29.660" UserId="557" />
  <row Id="2078" PostId="2611" Text="I had never thought of trying that with a living coriander plant. Doh!" CreationDate="2010-07-21T14:30:53.617" UserId="1230" />
  <row Id="2079" PostId="2499" Score="2" Text="After washing your potatoes, stick them all over with a fork and then rub with oil and coarse salt.  Place them directly on your oven racks and roast at 400 degrees for about an hour.  You'll have to let them cool a little to handle but then slice in half, scrape out the innards with a fork and you'll have drier fluffier potatoes and great crisp skins that you can save for a snack.  The pricking releases moisture, salt helps draw out the moisture (and flavors the skin) and the oil will crisp the potato skin." CreationDate="2010-07-21T14:32:01.353" UserId="426" />
  <row Id="2080" PostId="2595" Score="2" Text="Bacillus cereus is a concern with rice that is held in the danger zone for extended periods of time, however 30 minutes isn't long enough to cause major concern.  The sushi itself would either then be consumed right away or refrigerated if being prepared in advance." CreationDate="2010-07-21T14:40:15.637" UserId="426" />
  <row Id="2081" PostId="2595" Text="Yes, I add my rice vinegar solution at the exact moment the steamer is opened, folding the rice to both help cool and get the vinegar solution mixed in. I'll update the question to reflect." CreationDate="2010-07-21T14:49:42.417" UserId="1183" />
  <row Id="2083" PostId="2611" Score="2" Text="In the US, the leaves and stems are known as Cilantro and the seed is known as Coriander.  But its the same plant." CreationDate="2010-07-21T15:10:54.690" UserId="438" />
  <row Id="2084" PostId="436" Score="2" Text="I would be very careful using either Cod or Haddock. In many parts of the world they are endangered and should be sourced responsibly. There are usually other similar fish that are pretty good and which are not endangered." CreationDate="2010-07-21T15:16:09.013" UserId="126" />
  <row Id="2085" PostId="1674" Score="3" Text="A few comments: a college student is much more likely to have access to a reasonable oven than a great stove. I'd axe the stir fry, and replace it with a roast chicken -- a technique everyone should have down pat in life. Also, I'd replace one of your breakfast or pastas with a french-style bean soup a-la cassoulet, and your something vegetarian and replace it with some serious instruction on how to make a great salad and vinaigrette from scratch." CreationDate="2010-07-21T15:24:07.880" UserId="982" />
  <row Id="2086" PostId="2119" Score="1" Text="I found some further information which agrees with Electric Monk below, that it is the texture, rather than the flavor, that is affected by refrigeration:&#xA;&#xA; http://www.washingtonpost.com/wp-dyn/content/article/2005/07/19/AR2005071900347.html" CreationDate="2010-07-21T15:50:58.417" UserId="1033" />
  <row Id="2087" PostId="737" Score="1" Text="A basted egg is better than &quot;over easy&quot; any day. Basting will completely cook the white and leave the yolk deliciously golden and runny.  Isn't that what you're looking for an an over easy egg?" CreationDate="2010-07-21T15:53:30.473" UserId="948" />
  <row Id="2088" PostId="2427" Text="I actually use the paper towel trick for a lot of fresh vegetables and herbs." CreationDate="2010-07-21T16:13:39.213" UserId="260" />
  <row Id="2089" PostId="2628" Score="1" Text="I think I got my meat grinder in pristine shape at a garage sale when someone was moving.  It was in pristine shape, looking like it had never been used, and I got it for under $10.  (I got a food mill, too, but it looked like it had seen more use).  You don't have to buy *everything* brand new, and with our older generation being sent away to nursing homes by their kids, there's a treasure trove of cast iron pans w/ decades of seasoning and other great finds out there.  (and um ... don't have a sausage stuffer, though)" CreationDate="2010-07-21T16:30:30.057" UserId="67" />
  <row Id="2090" PostId="2233" Text="I posted this assuming that the poster was American, or at least used the same sense of grill vs. broil as Americans, where heat in grilling comes from the bottom, and broiling comes from the top." CreationDate="2010-07-21T16:35:16.323" UserId="67" />
  <row Id="2091" PostId="2100" Text="Well, I live in a tiny apartment and haven't had trouble with a 12&quot;. It's also great to be able to make enough of something to put it in the fridge for later.&#xA;&#xA;As to why nonstick -- eggs, mostly. Stick doesn't buy you much in a skillet, so really it comes down to either a heavy cast iron skillet or a light nonstick one. For ease of care plus ability to do more things (though not more things optimally), nonstick.&#xA;&#xA;And +1 on steaming, though I'm pretty sure my plastic one would do that too. I'd've been with you on the stainless pot, but if it's flimsy and cheap anyhow you can just get another..." CreationDate="2010-07-21T16:37:42.407" UserId="986" />
  <row Id="2092" PostId="2596" Text="Is the problem when they're raw, or well-cooked? It might be that you have problems with raw onions only, and well-cooked onions are fine. Someone I know has trouble with raw onions..." CreationDate="2010-07-21T16:37:47.087" UserId="45" />
  <row Id="2093" PostId="2637" Score="1" Text="&quot;you can use the stems as a substitute&quot; -- The roots actually taste quite different from the stems." CreationDate="2010-07-21T16:39:43.823" UserId="470" />
  <row Id="2094" PostId="1849" Text="I second this -- I have a reasonably expensive home sharpener, and replaced my Wusthof bread knife with a white-handled $9 special a year ago. It's way better (right now). It will get replaced when I can't get it to do what I want." CreationDate="2010-07-21T16:48:08.850" UserId="982" />
  <row Id="2095" PostId="2636" Text="Do you use a high temp oil (corn and safflower) like jwleblan said or can you use another oil? I already have canola and extra virgin olive oil." CreationDate="2010-07-21T16:48:27.993" UserId="27" />
  <row Id="2096" PostId="2635" Score="2" Text="Hi there, and welcome to the site!  Your clear writing and correct use of the tags is much appreciated; however, open requests for recipes (&quot;recipe swap&quot; questions) are currently [considered off-topic](http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic) and this question is likely to be closed.  Please make yourself at home here but try to ask questions that are likely to have one or two &quot;correct&quot; answers." CreationDate="2010-07-21T16:48:52.127" UserId="41" />
  <row Id="2097" PostId="1273" Score="3" Text="It's a little bit hasty to say 'you don't need the nitrate' without having some a good idea of when botulism risks set in. I don't have a good idea, so I can't comment here, but I think anyone brining their own meat which will then be left in the fridge for some time should be encouraged to read up on it." CreationDate="2010-07-21T17:03:08.907" UserId="982" />
  <row Id="2098" PostId="2641" Text="I tagged it for you" CreationDate="2010-07-21T17:11:02.513" UserId="220" />
  <row Id="2099" PostId="2636" Score="2" Text="I've had success with canola oil." CreationDate="2010-07-21T17:15:11.320" UserId="47" />
  <row Id="2100" PostId="2642" Text="Should this somehow be put into the FAQ?  It would certainly be helpful to have something to link to with references when you see some questionable advice." CreationDate="2010-07-21T17:20:23.543" UserId="47" />
  <row Id="2101" PostId="1907" Text="Used them last night in a risotto--they had a nuttier flavor than chives, which I enjoyed very much." CreationDate="2010-07-21T17:23:10.513" UserId="220" />
  <row Id="2102" PostId="2082" Text="True why chance it ? Thing is I really don't like to waste food and am curious if it's really unsafe." CreationDate="2010-07-21T17:25:17.700" UserId="1002" />
  <row Id="2103" PostId="2070" Text="About one year." CreationDate="2010-07-21T17:26:12.317" UserId="1002" />
  <row Id="2104" PostId="2641" Text="Great, thanks Kevin!" CreationDate="2010-07-21T17:26:48.820" UserId="1045" />
  <row Id="2105" PostId="2641" Score="4" Text="For best results, fry it in a generous amount of bacon grease!" CreationDate="2010-07-21T17:27:28.790" UserId="86" />
  <row Id="2106" PostId="2640" Text="Restaurant broth is a beautiful thing, strong and delicious. It basically sits on the back burner and reduces constantly, getting better tasting all the time. Very hard to do that at home, unless you're a real broth-a-holic." CreationDate="2010-07-21T17:27:45.340" UserId="218" />
  <row Id="2107" PostId="2642" Text="@Eclipse, just favorite this question, and then refer to it when debunking." CreationDate="2010-07-21T17:28:16.290" UserId="99" />
  <row Id="2108" PostId="2644" Text="What is your approach for flipping the tofu during the frying? For me, it browns a lot more on one side and I always miss a few sides on a few pieces." CreationDate="2010-07-21T17:29:26.883" UserId="1045" />
  <row Id="2109" PostId="2635" Text="@Aaronut - Ah, so suggestive questions are not liked just like @ StackOverflow.com (I am an active member there)&#xA;&#xA;I would certainly &quot;accept&quot; an answer that provides me with the best information, therefore being the most correct, so hopefully people will still answer the question. Thank you for your input though." CreationDate="2010-07-21T17:32:00.903" UserId="1238" />
  <row Id="2111" PostId="2644" Score="3" Text="@unforgiven3: If you keep the oil hot and use a good cast iron pan, you shouldn't get much sticking, in which case you can just flip the tofu continuously with a thin, flat spatula while they brown, or just pan-flip them. You will never get them all exactly the same on all sides, but I haven't found this to be an issue. Once you add the sauces/seasonings (after the initial oil-fry), the appearance and flavor becomes uniform." CreationDate="2010-07-21T17:40:48.860" UserId="220" />
  <row Id="2112" PostId="2635" Text="@Cinque - Thank you for your comment. I agree, the FAQ does not say that recipes are considered off-topic. The link that Aaronut provided was merely a discussion about it on the Meta site. Which I might add it is a question that does not have a &quot;correct&quot; answer." CreationDate="2010-07-21T17:42:16.923" UserId="1238" />
  <row Id="2113" PostId="2635" Score="1" Text="@Aaronut - To maybe make you feel a bit better about my question, I will simply say I am looking for a recipe book, and not just recipes. Therefore it is not really a &quot;recipe swap&quot;." CreationDate="2010-07-21T17:43:29.573" UserId="1238" />
  <row Id="2114" PostId="2643" Text="Botulism as a type of food poisoning is most commonly associated with home preserved foods. It's very uncommon otherwise, and not a serious day-to-day threat unless you do a lot of smoking or canning." CreationDate="2010-07-21T17:47:24.403" UserId="218" />
  <row Id="2115" PostId="2073" Text="It's the single most popular dessert at the restaurant. We brulee it of course but you can omit.&#xA;&#xA;When I say 'set but still wobbly', the consistency you're looking for is like Jello that has just set but isn't solid enough to eat yet. Chilling in the fridge will take it the rest of the way." CreationDate="2010-07-21T17:48:15.073" />
  <row Id="2116" PostId="976" Score="2" Text="Nope, nothing in the pan but the beans" CreationDate="2010-07-21T17:49:29.983" UserId="42" />
  <row Id="2117" PostId="2643" Text="Should add something regarding raw garlic in oil being an absolute perfect breeding ground for botulism." CreationDate="2010-07-21T17:50:38.063" />
  <row Id="2118" PostId="2635" Text="@iHeartGeek and @Cinque, as this site is still in beta, we do not have the ability to edit the official FAQ yet. However, we do have a question, specifically: &quot;what should our faq contain?&quot; http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/126#126 This indicates that current overall opinion is that recipe swapping IS off-topic. That is the unofficial FAQ. I welcome you to make your opinions heard there, and participate in shaping what this site becomes. Until then, if this remained a &quot;recipe swap&quot; I would vote to close." CreationDate="2010-07-21T17:54:31.923" UserId="99" />
  <row Id="2119" PostId="2644" Text="Interesting. Sounds like I need to find a good cast iron pan. Thanks!" CreationDate="2010-07-21T17:56:50.733" UserId="1045" />
  <row Id="2120" PostId="2641" Score="4" Text="@Knives, lol, even as a vegetarian, I think I must vote your comment up on principle alone :)" CreationDate="2010-07-21T17:59:26.937" UserId="1045" />
  <row Id="2121" PostId="2644" Score="1" Text="@unforgiven3: Absolutely! A good cast iron pan is indispensable; you will not regret the purchase." CreationDate="2010-07-21T17:59:56.093" UserId="220" />
  <row Id="2122" PostId="2640" Text="Thanks very much, guys. I wish I could remember exactly how much water I used. You might be right, though. In addition to being thin, it also was off-color (a sort of grayish-green) and had a barely-perceptible, albeit unpleasant flavor and smell. Although there were no 'chunks' of scum (I was fairly diligent about skimming), I couldn't help but associate the grayish color to the scum I had been skimming. Quite gross!&#xA;&#xA;I am satisfied that you have given me all the advice I need, and if I still fail, then as a last resort I'll have to invite my mother-in-law over to show me in person. =D" CreationDate="2010-07-21T18:01:51.677" UserId="1033" />
  <row Id="2123" PostId="2634" Score="1" Text="I assume that'd be 'save on the grinder' if you had a food processor.  (and in that case, you'll want to pulse it, to make sure it doesn't come out too finely chopped ... I found that out the hard way when I was about 8, and I felt like making the meatball recipe from my superfriends cookbook ... and before I'm asked, no, I have no idea how I managed to use a food processor or the kitchen unsupervised when I was 8)" CreationDate="2010-07-21T18:04:07.363" UserId="67" />
  <row Id="2124" PostId="2648" Score="3" Text="Why is frying them to order silly? It wouldn't take any longer than frying a batch of blanched fries, which is usually done to order." CreationDate="2010-07-21T18:09:50.613" UserId="220" />
  <row Id="2125" PostId="2507" Text="That's an interesting idea. I suppose rising would force the slits open further." CreationDate="2010-07-21T18:15:40.087" UserId="990" />
  <row Id="2126" PostId="2635" Text="@Mike Sherov - Thank you for letting me know where to voice my opinion. Unfortunately I cannot have a voice or an opinion (through vote or comment) regarding this until I have a higher &quot;reputation&quot; on the site." CreationDate="2010-07-21T18:22:39.807" UserId="1238" />
  <row Id="2127" PostId="2655" Text="So radiant heat is uncovered and convective heat is covered?" CreationDate="2010-07-21T18:26:24.560" UserId="1019" />
  <row Id="2128" PostId="2655" Text="Well, there's radiant heat in a covered grill, too. It's just coupled with indirect heat." CreationDate="2010-07-21T18:30:36.673" UserId="219" />
  <row Id="2129" PostId="2655" Score="1" Text="@NickLarsen: You're going to get some of both, either way, but if it's covered you're going to get a lot more convective heat, and if it's uncovered you're going to get a lot *less* convective heat. You'll get about the same amount of radiant heat either way, but if you're cooking steaks, you're probably going to want to cook it with the top up, so that you don't get over cooked meat, and if you're cooking chicken, you're going to want to cook with the top down, so the outside isn't overdone before the inside gets cooked." CreationDate="2010-07-21T18:31:16.407" UserId="218" />
  <row Id="2130" PostId="2658" Score="1" Text="Indeed, pulling the pasta early will mean it's still slightly hygroscopic, pulling in moisture from the sauce. Not only will the sauce not run but it'll stick to the pasta a lot better." CreationDate="2010-07-21T18:35:18.550" UserId="990" />
  <row Id="2131" PostId="2621" Text="I'm not an expert sushi rice cooker, but the humidity inside a rice cooker is already at 100%...I can't imagine how the outside air humidity could have any affect on how rice is cooked.  Altitude, yes.  Humidity, no." CreationDate="2010-07-21T18:45:29.560" UserId="1248" />
  <row Id="2132" PostId="2621" Text="Unless the chef was talking about rice drying out after it is put on the plate, in which case you would *slightly* increase the water and cooking time for dry climates." CreationDate="2010-07-21T18:47:04.890" UserId="1248" />
  <row Id="2133" PostId="2656" Text="the one problem with gelatin is that it doesn't remain as a gel at high temperature, it melts.  So for hot foods gelatin won't work, you need to use some other gelling agent." CreationDate="2010-07-21T18:51:45.677" UserId="210" />
  <row Id="2134" PostId="2650" Score="1" Text="you do have another option, which is emulsify the fat back into the sauce, which you may or may not be able to do without affecting the flavour" CreationDate="2010-07-21T18:56:20.397" UserId="210" />
  <row Id="2135" PostId="2656" Text="You would cook the mixture and extrude it hot before serving, unless you were planning on serving it above the gelling temperature.&#xA;&#xA;What about starch? Cooking starch to its bursting point will produce gels, although they'd be weak." CreationDate="2010-07-21T18:56:22.097" UserId="990" />
  <row Id="2136" PostId="2397" Text="I meant can I add a little water (a tablespoon or so) so that the onions are not going to catch and burn, but not so they are boiling in water, and it will evaporate off, but will mean that I don't need to stir constantly and if I take my eye off them for a few minutes they won't be browned, rather then caramelised?" CreationDate="2010-07-21T19:02:39.337" UserId="210" />
  <row Id="2137" PostId="2656" Text="I'd want to make the gel, then heat it up (say in a warm water bath) so it is a 'hot' dish temperature, ie well above room/body temperature (I think gelatine is only a gel up to about 37C), then serve with whatever else, which would also be hot." CreationDate="2010-07-21T19:07:16.893" UserId="210" />
  <row Id="2139" PostId="2658" Text="Thanks everyone.  It wasn't fat, that seems to have absorbed fine, so i'll cook up the veg and mince for longer, then it's pasta in the sauce to finish.  I'll post back with stories of great success." CreationDate="2010-07-21T19:20:09.970" UserId="746" />
  <row Id="2140" PostId="2664" Text="With a mixer, if you add the dry to the wet, it's more likely to make a spray of poweder all over the place ... but I admit, I was wonder the same thing the other day, if there were other reasons for one vs. the other." CreationDate="2010-07-21T19:20:28.707" UserId="67" />
  <row Id="2141" PostId="2673" Score="1" Text="Are you using a non-stick wok?" CreationDate="2010-07-21T19:54:26.533" UserId="219" />
  <row Id="2142" PostId="2455" Text="How you would use them in sloppy joes? Just add some small cut up pieces?" CreationDate="2010-07-21T20:02:10.823" UserId="814" />
  <row Id="2144" PostId="2675" Text="Under normal circumstances, non-stick coating is non-toxic due to the same properties that make it non-stick.  It's very non-reactive.  However, it is possible to over heat the pan and cause the coating to break down.  Over-heated PTFE by-products both lose their non-stick properties, and can cause flu-like symptoms in people.  This can happen as low as 500F - not hard to do if you leave an empty wok on a element, but nearly all oils will start smoking before you get to that point." CreationDate="2010-07-21T20:13:52.620" UserId="47" />
  <row Id="2145" PostId="2675" Text="Of course, that means that if you have soot from burnt food in your non-stick pan, it's likely ruined." CreationDate="2010-07-21T20:16:34.890" UserId="47" />
  <row Id="2146" PostId="2675" Text="It is supposed to be a  non-stick wok.  I once cooked soda inside it because I read that you need to do that to prepare a wok, but that may have been a wrong action, not for non stick woks. The inside ( up to the level where the soda has been) looks darker than the top." CreationDate="2010-07-21T20:26:18.253" UserId="1252" />
  <row Id="2147" PostId="2673" Text="It is supposed to be a non-stick wok. I once cooked soda inside it because I read that you need to do that to prepare a wok, but that may have been a wrong action, not for non stick woks. The inside ( up to the level where the soda has been) looks darker than the top." CreationDate="2010-07-21T20:35:39.540" UserId="1252" />
  <row Id="2148" PostId="979" Score="3" Text="The meta topic you linked to is about Alcohol. What does that have to do with Lemonade?" CreationDate="2010-07-21T20:41:55.047" UserId="260" />
  <row Id="2149" PostId="1515" Score="1" Text="My pizza stones explicitly say to **never** use water on them, as it can cause them to shatter in the oven. The other safety option is to put them in a cold oven, and let them come to temperature so any trapped moisture escapes gradually." CreationDate="2010-07-21T20:51:52.793" UserId="771" />
  <row Id="2150" PostId="2675" Score="2" Text="@Jan: I'd get rid of that non-stick wok ASAP and get a good carbon-steel wok (and season it properly so it's essentially non-stick anyway). Stir-frying is generally done at *way* too high a temperature to be safe for conventional non-stick (i.e. Teflon) coating.  If you're seeing black specks, that sounds very likely to be the coating coming off!" CreationDate="2010-07-21T21:04:49.050" UserId="41" />
  <row Id="2151" PostId="2673" Text="Yeah, you don't want to prepare a non-stick wok. Chances are the burned-on soda is what's coming off. Worst case, some of the non-stick coating is flaking off too." CreationDate="2010-07-21T21:06:33.087" UserId="219" />
  <row Id="2152" PostId="2688" Text="Just to let you know that your image link doesn't work." CreationDate="2010-07-21T22:15:19.850" UserId="27" />
  <row Id="2153" PostId="2688" Text="great question." CreationDate="2010-07-21T22:17:20.130" UserId="210" />
  <row Id="2155" PostId="2571" Text="@DMA57361: Well-seasoned cast iron (or I imagine steel) is relatively nonstick and almost completely immune to overheating. Consider replacing your wok with one that isn't teflon coated." CreationDate="2010-07-21T22:31:43.253" UserId="160" />
  <row Id="2156" PostId="2532" Text="@Pointy: Fleischman's Instant Yeast *is* active dry yeast. Red Star works fine too, and is available in 1lb foil bags at Costco." CreationDate="2010-07-21T22:35:51.050" UserId="160" />
  <row Id="2158" PostId="2532" Score="1" Text="No, it is not active dry yeast. It's *instant* yeast.  There is definitely a difference. The Red Star yeast is also instant yeast. The names are confusing; check McGee or something." CreationDate="2010-07-21T23:19:05.230" UserId="557" />
  <row Id="2160" PostId="2532" Text="Here's a link: http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast" CreationDate="2010-07-21T23:20:10.970" UserId="557" />
  <row Id="2161" PostId="2621" Text="Analogously in baking, flour changes weight depending on air humidity, so I can conceive of this being a legitimate concern." CreationDate="2010-07-21T23:32:34.910" UserId="982" />
  <row Id="2163" PostId="2642" Text="What's considered proper here? Do I close this question or not? I'm not sure how to treat it." CreationDate="2010-07-21T23:37:31.627" UserId="982" />
  <row Id="2164" PostId="2471" Text="Keller mixes Remouillage and original stock and reduces them together (called 'Veal 1' and 'Veal 2' in his kitchen). I've done it before; it makes a very nice stock." CreationDate="2010-07-21T23:39:42.577" UserId="982" />
  <row Id="2165" PostId="2447" Text="@Satanicpuppy +1 just for the fried :D" CreationDate="2010-07-21T23:45:24.673" UserId="1208" />
  <row Id="2166" PostId="2640" Text="It might be that you released some marrow or other stuff with your bones; marrow makes for nice addition to soups, but it could cause a different look to the water. Still, I think it's worth trying again. You can do it!" CreationDate="2010-07-21T23:49:39.640" UserId="982" />
  <row Id="2167" PostId="2693" Score="5" Text="Entertainment!  You can use it to make a non-newtonian fluid : http://www.instructables.com/id/How-To%3A-Make-Non-Newtonian-Fluid-%26-Experiment-wit/" CreationDate="2010-07-21T23:59:59.027" UserId="67" />
  <row Id="2168" PostId="1810" Text="It isn't an enclosed cooler.  At every grocery store I've ever been in has been the same.  Open topped cooler for the meat and the contained meat is clearly nowhere near being frozen.   The cooler may be set to 30 degrees F, but I doubt the meat is below 40 degrees F." CreationDate="2010-07-22T00:02:42.500" UserId="438" />
  <row Id="2169" PostId="2695" Text="You might also want to add some soy sauce and oyster sauce for making quick stir fries" CreationDate="2010-07-22T00:04:11.903" UserId="1208" />
  <row Id="2170" PostId="2697" Score="1" Text="I'd also recommend dried chili flakes (or whole) to spice up sauces etc. They're usually really easy to get in any supermarket. I often use it for tomato pasta sauces." CreationDate="2010-07-22T00:15:03.630" UserId="205" />
  <row Id="2172" PostId="2697" Text="Parsley and thyme can be pretty decent dried." CreationDate="2010-07-22T00:45:10.853" UserId="219" />
  <row Id="2173" PostId="2704" Text="This is my standby - perfect for anything greasy or sticky, and a mild abrasive for others. I'll resort to Ajax for seriously cooked-on scum, but Ajax on coated metal might be a bad idea." CreationDate="2010-07-22T00:48:08.057" UserId="86" />
  <row Id="2174" PostId="621" Text="I've had a number of bamboo cutting boards, and I don't really like them. They're typically lacquered, if not, they can be quite porous. I'd go for a nice maple cutting board if you can afford it." CreationDate="2010-07-22T00:48:09.477" UserId="982" />
  <row Id="2175" PostId="2693" Score="2" Text="Why do you want to &quot;use it up&quot;? It shouldn't spoil easily..." CreationDate="2010-07-22T00:49:56.117" UserId="86" />
  <row Id="2177" PostId="2697" Text="@tobiw I think of flaked red pepper as chili flakes. Are they the same thing to you?&#xA;&#xA;@ceejayoz I prefer fresh thyme, but agree that dried isn't bad. Dried parsley tastes nothing like fresh to me though, and I don't think is nearly as versatile in salads, sauces and soups." CreationDate="2010-07-22T00:54:36.810" UserId="982" />
  <row Id="2178" PostId="2455" Text="Slice them in quarters long way, then 1/8&quot; inch thick slices. I add them near the end of the simmering so they soften, but don't quite fall apart." CreationDate="2010-07-22T01:02:49.353" UserId="649" />
  <row Id="2179" PostId="2532" Text="And according to McGee, the difference is that &quot;instant&quot; yeast is dried a lot more quickly than &quot;active dry&quot; yeast, and the little particles are of a shape that absorbs water much more readily. Thus, it needs no proofing and can be added as a dry ingredient (which I've been doing for years with consistently good results)." CreationDate="2010-07-22T01:16:14.787" UserId="557" />
  <row Id="2180" PostId="2706" Score="1" Text="As a college student, what gear do you have available?  Just a hot plate, or an oven, microwave, etc?" CreationDate="2010-07-22T01:17:05.610" UserId="67" />
  <row Id="2181" PostId="2706" Text="I am moving to grad school, but I understand we have a stove (I presume hotplate) and an oven, I will make sure I have a microwave, and I will get me a rice cooker.  I'm contemplating a cheap slowcooker too, since it's like $15 bucks and I only have to use it for a good meal a handful of times to get my money's worth out of it." CreationDate="2010-07-22T01:20:39.860" UserId="1208" />
  <row Id="2182" PostId="2706" Text="I also intend to build up a full complement of good thick cast iron pots and pans, since I am very very jealous of my dad's set which he still has almost thirty years and four countries after he finished grad school." CreationDate="2010-07-22T01:22:15.830" UserId="1208" />
  <row Id="2184" PostId="2702" Score="1" Text="mmm butter." CreationDate="2010-07-22T01:28:09.903" UserId="1208" />
  <row Id="2185" PostId="2698" Text="do you have a few links to such recipes?" CreationDate="2010-07-22T01:37:34.203" UserId="693" />
  <row Id="2186" PostId="787" Score="1" Text="It's also worth noting that this should be a comment, not an answer." CreationDate="2010-07-22T01:43:05.813" UserId="188" />
  <row Id="2187" PostId="2329" Text="Edit made. Good call." CreationDate="2010-07-22T01:44:55.620" UserId="1133" />
  <row Id="2188" PostId="2706" Score="2" Text="If you're living as the poor grad student, consider hitting yard/garage/car boot sales to look for cast iron.  Even the nasty looking ones you can get cheap, then put 'em in the hot coals of a fireplace, let cool, scour with a wire brush, clean, and re-season." CreationDate="2010-07-22T01:46:54.603" UserId="67" />
  <row Id="2189" PostId="2645" Text="All of that makes sense .. except for the number of eggs.  I just don't get that one.  The only thing I can think is that it's only an indirect relationship -- more eggs lower the cooking temp, and lower temp cooking results in lower coagulation temperature (which I know is true for custards)" CreationDate="2010-07-22T01:55:59.120" UserId="67" />
  <row Id="2191" PostId="2709" Score="1" Text="mm sounds good.  When you say little, do you mean like half a cup or less?  Also, wouldn't I need to put some additional liquid for the chicken, or will it just cook in its own juices?" CreationDate="2010-07-22T01:57:23.080" UserId="1208" />
  <row Id="2192" PostId="2706" Text="@Joe thanks, but I'm not exactly a poor grad student for at least a year.  Our stipend (with teaching) is close to $2100 a month, less $700 (!!!) rent.  After undergrad, I feel like I'm inheriting a kingdom." CreationDate="2010-07-22T01:59:11.797" UserId="1208" />
  <row Id="2193" PostId="2709" Score="1" Text="Amount of liquid will depend on the quality and temperature of the slow cooker. Better ones will hold moisture better and need less liquid. Once the temperature rises enough for the fat to start melting out, the chicken will provide it's own liquid. So you only need enough to last until then. Try starting with 1/2 cup flavorful liquid and a 1/2 cup water, and adjust from there." CreationDate="2010-07-22T02:02:37.997" UserId="649" />
  <row Id="2194" PostId="2490" Text="&quot;Need&quot; is a funny word. Dropping water on a pan is fine for throwing something together for breakfast or for a recipe that you already know, but if you want to develop a specific recipe with specific traits, the more accurate you are, the better. You can always simplify later." CreationDate="2010-07-22T02:05:06.040" UserId="178" />
  <row Id="2196" PostId="2693" Score="2" Text="It looks like you're from Australia, so we should likely assume that you're referring to the very fine processed powder that Americans call 'cornstarch' and not the coarser 'corn meal' that has a little crunch to it, or the more flour-like 'masa harina'" CreationDate="2010-07-22T02:21:42.133" UserId="67" />
  <row Id="2197" PostId="2645" Text="@Joe: It's not cooking temperature, it's actually the concentration of proteins (and thus, the number of eggs in the same amount of liquid).  Have a look [here](http://chestofbooks.com/food/science/Experimental-Cookery/Properties-Of-Egg-Proteins-Part-2.html) - see the section on *Concentration* near the end.  Something to keep in mind next time you're poaching - do as many at a time as you can!" CreationDate="2010-07-22T02:24:14.327" UserId="41" />
  <row Id="2198" PostId="2691" Score="1" Text="So, rather than smoking oil reminding you about an ignored pan, you're trying to melt a pan down?  The first warning sign in a DRY pan is a kitchen fire." CreationDate="2010-07-22T02:24:58.817" UserId="295" />
  <row Id="2199" PostId="2700" Score="4" Text="If the pan is wet, dry it.  But it shouldn't spit anyway.  Spitting is caused by water rapidly evaporating.  If the moisture is gradually heated along with the oil and pan, evaporated gasses will leak out rather than explode." CreationDate="2010-07-22T02:26:11.747" UserId="295" />
  <row Id="2200" PostId="784" Text="What's called jelly in the US is jam in the UK.  Also should it be castor or caster sugar?" CreationDate="2010-07-22T02:27:18.220" UserId="898" />
  <row Id="2201" PostId="2645" Text="Actually, I'm starting to question myself here... I know for a fact that this is true with any egg *solution* (diluting the egg raises coagulation temperature).  But I am *pretty* sure that it also applies to poaching, because some of the egg does disperse into the water and cause a &quot;concentration&quot; effect.  I might be wrong - if somebody can convince me, I'll delete that part of the answer as not relevant to poaching." CreationDate="2010-07-22T02:35:32.690" UserId="41" />
  <row Id="2202" PostId="2642" Score="2" Text="@Peter, please do not close this question.It will become invaluable to this community." CreationDate="2010-07-22T02:51:19.097" UserId="99" />
  <row Id="2203" PostId="330" Score="2" Text="You are correct..the reason electric ovens are generally preferable over gas is that an electric element can maintain more of an even temperature than a gas element.  When the gas element ignites it produces an sudden increase in temperature which is only maintained while its on.  As it goes off, the oven cavity then begins to drop in temperature until the next ignition.  Electric ovens can maintain a more even temperature." CreationDate="2010-07-22T03:25:57.950" UserId="426" />
  <row Id="2204" PostId="2691" Text="I don't know what it'd be about a dry metal pan on a hot burner that'd cause a fire, unless you've got a seriously massive stove or lots of atmospheric combustibles." CreationDate="2010-07-22T03:27:26.577" UserId="557" />
  <row Id="2205" PostId="2398" Score="1" Text="I think its important to note that many TV chefs have great vested interest in non-stick cookware each with their own range of pots and pans. There is a huge industry built around Teflon, and I don't really think this indicates safety.&#xA;&#xA;I do agree that there is probably incompatibility between Woll and Miele Induction cook tops." CreationDate="2010-07-22T03:28:30.900" UserId="1116" />
  <row Id="2206" PostId="2642" Text="Okay Mike, no worries! Thanks for the input." CreationDate="2010-07-22T03:29:29.123" UserId="982" />
  <row Id="2207" PostId="2698" Text="No, I don't unfortunately - all the ones I have are in old disintegrating cookbooks." CreationDate="2010-07-22T03:30:32.523" UserId="557" />
  <row Id="2208" PostId="2696" Text="Got suggestions for a core list of Indian spices? I'd be interested." CreationDate="2010-07-22T03:31:35.940" UserId="982" />
  <row Id="2209" PostId="2291" Score="1" Text="Frying my steaks is exactly what i want non-stick for! On my stainless steel pans, frying always leaves very difficult to clean residue.&#xA;&#xA;Anyone know what temperature the pan is when searing steak?" CreationDate="2010-07-22T03:32:30.353" UserId="1116" />
  <row Id="2210" PostId="784" Text="@heycam -- jelly in the US is specifically made from fruit juice, sugar, and some sort of thickener, where for us, 'jam' is made from mashed fruit, so has a much different consistency.  Do you consider both to be 'jam', or is there a term that differentiates the juice-only variant? ... as for the castor/caster issue, they both seemed to be acceptable spellings; I wasn't sure if it was a regional thing like ketchup/catsup/etc." CreationDate="2010-07-22T03:35:44.067" UserId="67" />
  <row Id="2211" PostId="784" Text="I edited the list to make it all US on the left side, by the way. OED says that castor is slightly preferred to caster sugar, so I suggest leaving it as castor." CreationDate="2010-07-22T03:37:56.343" UserId="982" />
  <row Id="2212" PostId="259" Text="While I use my Santoku significantly more, it's terrible at some things that the French Chef's knife is good at. Conversely the French Chef's knife is pretty good at everything the Santoku is good at. For a newbie, I think the Chef's knife would be less frustrating." CreationDate="2010-07-22T03:41:07.810" UserId="982" />
  <row Id="2213" PostId="1850" Text="That's a very appealing recipe by the way. Do you have a cast iron waffle iron? What are you using to cook them?" CreationDate="2010-07-22T03:44:05.813" UserId="982" />
  <row Id="2214" PostId="2696" Score="1" Text="As a core list of Indian spices, I'd say you need garlic, cumin, turmeric, ginger and cloves. &#xA;There's an outer circle of spices that add a lot of depth to the flavour, like cardamom, asafoetida, fenugreek, coriander seed and cinnamon." CreationDate="2010-07-22T04:11:41.383" UserId="611" />
  <row Id="2215" PostId="1232" Text="You mean, if you can speak French?" CreationDate="2010-07-22T04:47:02.517" UserId="749" />
  <row Id="2216" PostId="1528" Score="1" Text="I personally find 10% too strong, and learned to use a 5% brine in Ruhlman's Charcuterie cookbook. More on my brine thoughts below." CreationDate="2010-07-22T04:58:42.253" UserId="982" />
  <row Id="2217" PostId="1800" Text="This reminds me of the adage: &quot;They're ripe the day before the birds eat them.&quot; That is, the longer they're on the bush, the more sugar they'll get." CreationDate="2010-07-22T05:06:51.427" UserId="982" />
  <row Id="2219" PostId="1787" Text="Caramelizing onions to get that sweet rich flavor in there is an awesome idea.  I'm gonna have to try that along with the Sherry idea from Vinko." CreationDate="2010-07-22T05:21:18.440" UserId="722" />
  <row Id="2220" PostId="2702" Text="Hey Mechko, I flagged your comment as 'noise'. Generally we should try to keep comments related to the content and helpful. (and, p.s. I love butter too..)" CreationDate="2010-07-22T05:46:26.760" UserId="982" />
  <row Id="2221" PostId="1450" Text="yes, Stevia is extremely sweet but it will not work the same as sugar in baking." CreationDate="2010-07-22T05:59:26.797" UserId="426" />
  <row Id="2222" PostId="582" Score="1" Text="According to both Wikipedia &amp; McCormick your ratio is is backwards. It's 3:1 Salt to Garlic. It's garlic salt, not salted garlic." CreationDate="2010-07-22T06:05:15.240" UserId="60" />
  <row Id="2223" PostId="2731" Text="That equates to 3 to 1." CreationDate="2010-07-22T06:05:51.387" UserId="60" />
  <row Id="2224" PostId="2731" Text="1 part + 3 parts = 4 parts.&#xA;1 part out of 4 parts = 1/4." CreationDate="2010-07-22T06:08:44.017" UserId="649" />
  <row Id="2225" PostId="2693" Text="Yes I am currently living in Australia. Well spotted." CreationDate="2010-07-22T06:22:48.963" UserId="689" />
  <row Id="2226" PostId="2731" Text="Right. And that's 3 to 1. Not 4 to 1 as your answer says." CreationDate="2010-07-22T06:50:03.137" UserId="60" />
  <row Id="2227" PostId="2731" Text="You are confusing substitution ratio and part ratio. There is 1/4 tsp garlic powder in 1 tsp garlic salt. So to substitute garlic powder in a recipe that calls for 1 tsp, we must add 4 tsp of garlic salt to get the required amount of garlic powder (and deal with the 3 teaspoons of added salt)." CreationDate="2010-07-22T06:59:38.827" UserId="649" />
  <row Id="2228" PostId="2731" Text="Vice versa, to substitute 1 tsp garlic salt, we would use 1/4 tsp garlic powder (and add 3/4 tsp regular salt)." CreationDate="2010-07-22T07:00:55.660" UserId="649" />
  <row Id="2229" PostId="2693" Score="3" Text="IMHO This really ought to be a wiki..." CreationDate="2010-07-22T07:25:59.067" UserId="157" />
  <row Id="2230" PostId="2073" Text="so... how did it go?" CreationDate="2010-07-22T07:47:41.980" />
  <row Id="2231" PostId="2708" Text="I love polenta! With mushrooms! I'm all hungry now." CreationDate="2010-07-22T07:54:06.363" UserId="4151" />
  <row Id="2232" PostId="2571" Text="@derobert - what do you define as &quot;well seasonsed&quot; cast iron?" CreationDate="2010-07-22T08:33:23.180" UserId="1181" />
  <row Id="2235" PostId="2642" Score="1" Text="@Mike Sherov, whilst I don't disagree that it's invaluable information, it's not posed in the form of a Question... And this is a Q&amp;A site, not a forum or FAQ. It really should be re-written into the form of one, or several, questions." CreationDate="2010-07-22T09:15:24.433" UserId="1266" />
  <row Id="2236" PostId="1363" Text="+1, a great question... :)" CreationDate="2010-07-22T09:17:28.397" UserId="1266" />
  <row Id="2237" PostId="2691" Text="Heat transfer to plastic handles, enamel finish on some stoves or pans, or radiant heat eventually over-warming anything in the vicinity.  I didn't say it would be in 5 minutes, but the idea of walking away from a pan and completely forgetting you're heating it is a bit absurd in the first place." CreationDate="2010-07-22T09:22:02.330" UserId="295" />
  <row Id="2238" PostId="784" Text="@Joe Hmm, I guess I would call them both of those jam -- they seem to be approximately the same condiment to me. :)  Maybe the mashed fruit one could also be called a conserve?" CreationDate="2010-07-22T09:27:49.120" UserId="898" />
  <row Id="2239" PostId="1355" Text="-1 this is super subjective" CreationDate="2010-07-22T09:59:51.973" UserId="53" />
  <row Id="2240" PostId="2711" Text="I think the OP is talking about corn starch (or cornflour as its called ;-))" CreationDate="2010-07-22T10:22:21.193" UserId="210" />
  <row Id="2241" PostId="2708" Score="1" Text="I think the OP is talking about corn starch (or cornflour as its called ;-))" CreationDate="2010-07-22T10:22:43.830" UserId="210" />
  <row Id="2242" PostId="2688" Text="wow, that looks amazalatin'. I want one.  What's the green?" CreationDate="2010-07-22T10:23:50.847" UserId="210" />
  <row Id="2243" PostId="2698" Text="The internet is your friend : http://www.cooks.com/rec/view/0,196,149179-249200,00.html" CreationDate="2010-07-22T11:20:34.203" UserId="67" />
  <row Id="2244" PostId="567" Text="@configurator, a +1 from me! That's similar to my secret to the labour that is making pastry. I claim my hands are &quot;too hot&quot; to make pastry and therefore get t'other half to make it ;)" CreationDate="2010-07-22T11:25:39.577" UserId="1266" />
  <row Id="2245" PostId="1528" Text="It seems I have not been aggressive enough with the spices.  The boiling sounds obvious once you mention it. 10% is the peak of water absorption, 5% should work well. Thanks Peter I'll try it next time." CreationDate="2010-07-22T11:26:33.897" UserId="183" />
  <row Id="2246" PostId="2395" Text="Yes. It makes a big difference to use a flavorful broth." CreationDate="2010-07-22T11:38:38.450" UserId="183" />
  <row Id="2247" PostId="2744" Score="5" Text="wrapping with foil can result in it steaming and mess up a good sear -- this isn't so bad for slow-cooked things like barbeque, but might not be ideal for steaks." CreationDate="2010-07-22T11:44:17.987" UserId="67" />
  <row Id="2248" PostId="2744" Text="@joe, thats very true.  Something to bear in mind." CreationDate="2010-07-22T11:50:03.250" UserId="210" />
  <row Id="2249" PostId="2744" Score="1" Text="You cover just about everything, one addition I would add to the list is don't rest the meat where there is a breeze. I have rested meat near and open window and it has cooled too much." CreationDate="2010-07-22T11:57:49.957" UserId="1230" />
  <row Id="2250" PostId="2642" Text="@Rob, you're right. It's community wiki, so you can edit it to be a question." CreationDate="2010-07-22T12:02:51.070" UserId="99" />
  <row Id="2251" PostId="2571" Text="@DMA57361: Something like the recommendations in http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet should produce well-seasoned cast iron." CreationDate="2010-07-22T12:08:41.620" UserId="160" />
  <row Id="2252" PostId="2752" Score="1" Text="consider revising the title -- 'duck sauce' is a specific asian condiment that doesn't typically contain wine : http://en.wikipedia.org/wiki/Duck_sauce" CreationDate="2010-07-22T12:15:08.987" UserId="67" />
  <row Id="2253" PostId="2756" Score="2" Text="The water is to increase the moisture level inside the grill. It is unlikely to condense on grill surfaces, as those surfaces are generally hotter than boiling." CreationDate="2010-07-22T12:18:33.770" UserId="160" />
  <row Id="2254" PostId="2756" Text="Keeping the moisture up can be very important for longer cooking times (e.g., smoking). Also, the water pan catches drippings, keeping your grill cleaner." CreationDate="2010-07-22T12:27:10.507" UserId="160" />
  <row Id="2255" PostId="2691" Score="1" Text="Well, I agree I suppose, but you'll find no plastic-handled pans in my house :-)" CreationDate="2010-07-22T12:35:03.703" UserId="557" />
  <row Id="2256" PostId="1407" Text="I never thought to do this. That sounds great." CreationDate="2010-07-22T12:36:07.867" UserId="1045" />
  <row Id="2257" PostId="2746" Text="This is a good question, because the minimum amount of mayonnaise one can make is pretty much dictated by the size of chicken eggs :-)" CreationDate="2010-07-22T12:36:54.560" UserId="557" />
  <row Id="2258" PostId="2451" Text="Alternatively, if you slice these into fine dice and add some ground cumin, toasted mustard seeds, a pinch of chilli powder, a little sugar and some lemon juice you could use it as a pickle to have with poppadoms." CreationDate="2010-07-22T12:48:17.797" UserId="633" />
  <row Id="2259" PostId="784" Text="In the UK, a teaspoon is 5ml, a dessert spoon is 10ml, and a table spoon is 15ml." CreationDate="2010-07-22T13:01:16.570" UserId="197" />
  <row Id="2260" PostId="2760" Text="Good suggestions, thanks." CreationDate="2010-07-22T13:14:32.983" UserId="210" />
  <row Id="2261" PostId="2766" Score="2" Text="One advantage that professionals have is that everything is cut up and portioned well before the actual prep time.  Then it's just assembly and heating." CreationDate="2010-07-22T13:35:07.257" UserId="1148" />
  <row Id="2262" PostId="2766" Score="1" Text="Mise en place? Definitely, and something I (we all?) do when cooking complex meals. But if the meal's easy and you're waiting for something to cook, you can be more effective doing simple chopping if you'd otherwise be waiting." CreationDate="2010-07-22T13:39:54.030" UserId="1274" />
  <row Id="2263" PostId="2747" Text="You need to edit. I don't have enough rep yet to edit others' posts.&#xA;Filet is a boneless cut of meat.&#xA;filé is a starchy powder used to thicken gumbo.&#xA;Fillet is a filling in a structural join used to reduce stress. (Looks like a line of caulk)" CreationDate="2010-07-22T13:40:21.580" UserId="1148" />
  <row Id="2264" PostId="2596" Text="I haven't experimented enough to find out if cooking them more or less makes a difference.  But I usually encounter it with restaurant food and I almost never have raw onions." CreationDate="2010-07-22T13:41:18.927" UserId="1138" />
  <row Id="2265" PostId="2767" Text="This is what I've been told. A nagging voice in the back of my head says: 'But if it doesn't really matter, wouldn't companies selling this foil go for the cheaper production method (presumably) of having identical sides to the foil?'" CreationDate="2010-07-22T13:43:58.623" UserId="1274" />
  <row Id="2266" PostId="2767" Score="2" Text="See edit. The shiny/dull side IS the cheaper method." CreationDate="2010-07-22T13:51:54.843" UserId="1148" />
  <row Id="2267" PostId="2718" Text="Introspecting, I've never...in my entire life...heated a pan without putting oil in it first. How do you know when it's time to put food in, without something to sizzle?" CreationDate="2010-07-22T13:53:12.687" UserId="218" />
  <row Id="2268" PostId="2688" Score="1" Text="Heh. Sam, That picture is the real sushi that I want to mimic, so I imagine that the green is wasabi. However, I plan to use a raspberry sauce as &quot;soy&quot;, sliced peaches as &quot;ginger&quot;, and some green whipped cream as &quot;wasabi&quot;." CreationDate="2010-07-22T13:57:52.740" UserId="1259" />
  <row Id="2269" PostId="2762" Score="2" Text="That may very well work, but I'm not a fan of fondant." CreationDate="2010-07-22T13:59:18.603" UserId="1259" />
  <row Id="2270" PostId="2712" Text="That's a killer idea! Definitely going to try that." CreationDate="2010-07-22T13:59:40.270" UserId="1259" />
  <row Id="2271" PostId="2724" Text="That sounds like just what I want. I'll have to try that soon." CreationDate="2010-07-22T14:00:13.310" UserId="1259" />
  <row Id="2272" PostId="413" Score="3" Text="Oil in the water helps to stop the pot from boiling over, but doesn't actually do anything to the pasta." CreationDate="2010-07-22T14:05:13.407" UserId="1148" />
  <row Id="2273" PostId="2771" Score="2" Text="+1 for the link to that book.  looks awesome." CreationDate="2010-07-22T14:09:07.003" UserId="210" />
  <row Id="2274" PostId="492" Score="1" Text="If you're wet cooking, then the liquid will buffer the temperature, and it should be fairly stable.  (braising)" CreationDate="2010-07-22T14:16:49.527" UserId="1148" />
  <row Id="2276" PostId="2746" Score="1" Text="You could make Quails egg mayo..." CreationDate="2010-07-22T14:18:09.243" UserId="1148" />
  <row Id="2277" PostId="2067" Text="We tried cold brewing...excellent! Thanks." CreationDate="2010-07-22T14:27:10.813" UserId="839" />
  <row Id="2278" PostId="2068" Text="This is the recipe we're using now; thanks for the link." CreationDate="2010-07-22T14:27:28.580" UserId="839" />
  <row Id="2279" PostId="2767" Score="1" Text="Also, even if it wasn't, public perception would play a role. Plenty of people **think** it matters." CreationDate="2010-07-22T14:34:00.797" UserId="219" />
  <row Id="2280" PostId="2642" Text="I updated the title to be a question." CreationDate="2010-07-22T14:40:00.190" UserId="982" />
  <row Id="2281" PostId="2782" Text="Whatever the suggestions, you might want to read http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety to make sure you have a safe plan in place." CreationDate="2010-07-22T14:41:14.553" UserId="982" />
  <row Id="2282" PostId="2770" Text="+1 Great question! I've never thought of this. Cooking is art *and* science." CreationDate="2010-07-22T14:47:30.780" UserId="364" />
  <row Id="2283" PostId="2787" Score="1" Text="p.s. Adding some fruity flavors at the end to the reduction would be nice. Orange peel, currants, etc. Do those toward the end if you like that plan." CreationDate="2010-07-22T14:48:18.670" UserId="982" />
  <row Id="2284" PostId="2776" Text="For a more academic look at the chemistry of the subject find [Hervé This](http://en.wikipedia.org/wiki/Herv%C3%A9_This) is one of the founders of the Molecular Gastronomy movement." CreationDate="2010-07-22T14:51:21.660" UserId="633" />
  <row Id="2285" PostId="2774" Text="+1 This site certainly looks well worth browsing through. I'll add it to my morning ritual!" CreationDate="2010-07-22T14:51:42.580" UserId="364" />
  <row Id="2287" PostId="1513" Text="It rises some, but not much." CreationDate="2010-07-22T14:52:21.547" UserId="364" />
  <row Id="2288" PostId="2756" Text="Water is also likely to promote rust formation in the grill. Also notable is that charcoal ash is highly acidic and getting it wet will help it react with grill surfaces.&#xA;&#xA;Water for smoking is a good thought, I didn't consider that. It would normally be delivered with water-soaked wood chips though, would it not?" CreationDate="2010-07-22T14:54:47.877" UserId="990" />
  <row Id="2291" PostId="1518" Text="I doubled the yeast in two different batches of bread (using a bread machine), and it rose okay. Thanks also for the note on not using a metal bowl; I usually do so, but won't any more." CreationDate="2010-07-22T14:57:11.163" UserId="364" />
  <row Id="2292" PostId="2715" Text="I will look into this book and get back to you about what I think :D" CreationDate="2010-07-22T14:59:51.203" UserId="1238" />
  <row Id="2294" PostId="1532" Text="I'm guessing &quot;thoroughly foamy&quot; isn't just a light skim of foam, huh?" CreationDate="2010-07-22T15:00:42.590" UserId="364" />
  <row Id="2295" PostId="2699" Text="I will look into this book and get back to you about what I think :D" CreationDate="2010-07-22T15:00:43.337" UserId="1238" />
  <row Id="2296" PostId="2744" Score="7" Text="Instead of wrapping with foil, just tent it." CreationDate="2010-07-22T15:05:04.747" UserId="194" />
  <row Id="2297" PostId="2226" Text="Okay, I could see there being additional flavor added. Next time I roast chicken quarters, I'll see if there's a difference between basted &amp; non-basted." CreationDate="2010-07-22T15:05:21.860" UserId="364" />
  <row Id="2298" PostId="21" Text="A rare burger terrifies me: Dinah, I urge you to stop with the rare burgers, unless they're ground in the restaurant! A rare steak sounds great." CreationDate="2010-07-22T15:05:57.177" UserId="982" />
  <row Id="2299" PostId="2789" Text="Great answer! Yes, the temperature continues to rise in the meat after you remove it from the heat source." CreationDate="2010-07-22T15:07:32.667" UserId="364" />
  <row Id="2301" PostId="2789" Text="It's easy to understand how this would be confusing if you had something which flashed 'medium well' on it and that was it. I'm always annoyed when companies try to dumb things down like this -- it's not hard to learn the actual rules in this case." CreationDate="2010-07-22T15:12:39.473" UserId="982" />
  <row Id="2302" PostId="2791" Text="Good Eats also recommended letting the mayo rest at room temp after making for 4-8 hrs, before refrigeration -- see the transcript, as it's not in the recipe on Food Networks' website:  http://www.goodeatsfanpage.com/season4/Mayo/MayonnaiseTranscript.htm  ; there's also mention of using pasteurized eggs, if you're concerned and raw egg issues." CreationDate="2010-07-22T15:15:01.473" UserId="67" />
  <row Id="2303" PostId="401" Text="I never thought of freezing leftover rice before, that is a great idea." CreationDate="2010-07-22T15:24:56.987" UserId="814" />
  <row Id="2304" PostId="2799" Text="Hey, this is a pretty beginner question so not sure it's appropriate (although I hope it is). Also, I wanted to add the &quot;beginner&quot; tag to this question, but I can't create new tags, so if anyone thinks it's a good idea, please add it." CreationDate="2010-07-22T15:25:05.100" UserId="1281" />
  <row Id="2305" PostId="2798" Text="For what purpose? Marsala can be sweet or dry, young or old, dark or light..." CreationDate="2010-07-22T15:28:04.540" UserId="115" />
  <row Id="2306" PostId="2798" Text="Don't use dry cooking sherry. Our Marsala and sherry are in near identical bottles and next to each other. I once grabbed the wrong one for chicken Marsala and the whole dish tasted off." CreationDate="2010-07-22T15:40:32.387" UserId="43" />
  <row Id="2308" PostId="2805" Text="your're title of your question says 'smokey flavor', yet in the body of the question it says 'charcoal flavor', which is it?" CreationDate="2010-07-22T16:10:39.873" UserId="20" />
  <row Id="2309" PostId="2799" Score="3" Text="See also : http://cooking.stackexchange.com/questions/2340/can-i-learn-to-cook-from-a-book ; http://cooking.stackexchange.com/questions/2080/advice-for-soon-to-be-college-student ; http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook ;" CreationDate="2010-07-22T16:10:54.617" UserId="67" />
  <row Id="2311" PostId="2648" Text="Only silly in the sense that since they can be stored, save time on-line by doing so. The humidity in our kitchen particularly would be a concern though." CreationDate="2010-07-22T16:49:52.520" />
  <row Id="2312" PostId="2653" Text="Yeah, that's what I was thinking. I was just hoping there was a simpler way. Ah well." CreationDate="2010-07-22T16:53:19.677" />
  <row Id="2313" PostId="577" Text="If your chocolate seized, it's because you got water in it." CreationDate="2010-07-22T16:56:04.053" />
  <row Id="2314" PostId="2816" Score="1" Text="My word, why would you do that? Ew. If it's for gloss or shine, just temper the chocolate." CreationDate="2010-07-22T16:56:55.317" />
  <row Id="2315" PostId="2361" Text="Aye, just wanted to correct the slight myth that was in the myth correction ;)" CreationDate="2010-07-22T16:59:11.320" />
  <row Id="2316" PostId="2776" Text="+1 excellent book, in frequent use in my home. I daren't take it to work as I'm sure someone would borrow it!" CreationDate="2010-07-22T17:03:37.473" />
  <row Id="2317" PostId="2803" Text="+1 for the last paragraph's suggestions.  The portables can be great, and our crock pot is stable enough to sit on the floor for short trips even without clamps (I won't attempt it for long trips)." CreationDate="2010-07-22T17:07:48.763" UserId="161" />
  <row Id="2318" PostId="2816" Text="It's the only way I've ever known - family recipe, etc. How else can you keep the chocolate from melting easily or being sticky? I'll look into how to temper chocolate." CreationDate="2010-07-22T17:09:21.927" UserId="364" />
  <row Id="2319" PostId="2823" Text="Indeed, they are interchangeable. :)" CreationDate="2010-07-22T17:11:25.013" UserId="364" />
  <row Id="2320" PostId="1267" Text="SUCCESS!!!!!!!!!!! Thank you!" CreationDate="2010-07-22T17:22:41.437" UserId="293" />
  <row Id="2321" PostId="2824" Text="Good point about the placement within the car ... and the sleeping bag reminded me -- I also have a set of soft-sided coolers that I use for transport (from the local hardware store); I keep the larger one in my car for stuff from the farmer's market, but the mid-sized one holds most casserole dishes, the larger one can fit lots of dishes, and the insides wipe clean;  I also have a couple of insulated bags from Trader Joe's that I can slip smaller items into, as well. ... and for bulk shopping, I have a *huge* insulated bag from Restaurant Depot." CreationDate="2010-07-22T17:25:37.063" UserId="67" />
  <row Id="2322" PostId="2820" Text="Thanks from someone who thought 180 was the minimum for tenderloin." CreationDate="2010-07-22T17:27:24.253" UserId="293" />
  <row Id="2323" PostId="2820" Text="Thanks Yossarian, those charts are excellent. Feel free to contribute them to http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety" CreationDate="2010-07-22T17:27:42.303" UserId="982" />
  <row Id="2324" PostId="2804" Score="1" Text="Good point on the ricer or food mill -- it won't damage the food enough to get to 'purée', but you won't have the lump issues with using a hand masher." CreationDate="2010-07-22T17:31:00.940" UserId="67" />
  <row Id="2325" PostId="2554" Score="1" Text="Exactly! Also, the 'add comment' link is designed for non-answer conversation like this." CreationDate="2010-07-22T17:31:06.167" UserId="982" />
  <row Id="2326" PostId="2809" Score="1" Text="+1 for liquid smoke overkill" CreationDate="2010-07-22T17:32:16.600" UserId="293" />
  <row Id="2327" PostId="2828" Score="5" Text="Okay ... so we have sous-vide, steamer, rice cooker, slow cooker, deep frier ... all just containers with a heater ... why the hell hasn't anyone made a unit that just does them all yet?" CreationDate="2010-07-22T17:35:51.383" UserId="67" />
  <row Id="2328" PostId="2827" Text="Also see : http://cooking.stackexchange.com/questions/1959/advice-for-low-temperature-cooking  and  http://cooking.stackexchange.com/questions/488/slow-cooking-without-a-slow-cooker" CreationDate="2010-07-22T17:36:34.237" UserId="67" />
  <row Id="2329" PostId="2832" Score="2" Text="Man, that last sentence was fun to write...  ;)" CreationDate="2010-07-22T17:51:03.650" UserId="106" />
  <row Id="2330" PostId="1962" Score="2" Text="If you put closed cell foam tape on the bag and then put the thermometer through that and in to you meat, you'll be fine. Of course, if you've got good temp control on your water, the meat will be that temperature after a while. &#xA;&#xA;The temps for beef and pork above are WAY too high. I'd suggest both at about 135. &#xA;&#xA;Also, the weight is irrelevant to time for Sous Vide, the only thing that matters is thickness of the cut of meat. Note that since we're talking volume, double the thickness quadruples the time to get the meat to temperature." CreationDate="2010-07-22T18:16:21.573" UserId="1259" />
  <row Id="2331" PostId="2832" Text="I stayed at a place once, helping out in the kitchen. They had a huge bin of granola in the dry storage room that lasted for weeks. This was in the middle of the desert though, so perhaps humidity will cause it to spoil faster." CreationDate="2010-07-22T18:22:08.783" UserId="611" />
  <row Id="2332" PostId="2838" Text="This is not necessarily true. For instance, read: http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/" CreationDate="2010-07-22T18:42:32.113" UserId="982" />
  <row Id="2333" PostId="2843" Text="i am experiencing the opposite" CreationDate="2010-07-22T18:46:18.033" UserId="1280" />
  <row Id="2334" PostId="2271" Score="1" Text="Why not post results here, so everyone benefits?  I'm also curious." CreationDate="2010-07-22T18:50:57.773" UserId="295" />
  <row Id="2335" PostId="1123" Text="Tried this earlier came out really good." CreationDate="2010-07-22T18:52:34.417" UserId="238" />
  <row Id="2336" PostId="2842" Text="I don't understand why you would think they aren't interchangable. They're both edible, so you can exchange one for another. Am I missing something?" CreationDate="2010-07-22T18:55:57.420" UserId="990" />
  <row Id="2337" PostId="2842" Text="Well it depends on what's meant. If the question means, &quot;will all recipes calling for garlic butter taste exactly the same if made with garlic oil&quot;, then I think I'd say &quot;no&quot;." CreationDate="2010-07-22T18:57:33.487" UserId="557" />
  <row Id="2338" PostId="2819" Text="I don't trust her commercial breaks.  Maybe in the earlier seasons, but she seems to get a miraculous amount of stuff done in the breaks, and suddenly a food processor is set up, etc.  It's better than the chefs who swap out stuff, or make comments about 'and you'd want to cook this down for 5 minutes', which if you miss you'd have screwed up the timing." CreationDate="2010-07-22T18:59:56.197" UserId="67" />
  <row Id="2339" PostId="2840" Score="1" Text="I don't really see a good question here. Can you focus it a bit?" CreationDate="2010-07-22T19:04:06.810" />
  <row Id="2340" PostId="2837" Text="If you have the same one I do, which has all of those features -- it also has an oversized lip on top which makes it absolutely impossible to fit into a dishwasher.  And it'll turn completely off, rather than stay on warm if you leave it for too long.  (not sure exactly how long -- got stuck working late, and when I came home, food was in the danger zone, and I had to pitch it)" CreationDate="2010-07-22T19:04:21.850" UserId="67" />
  <row Id="2341" PostId="2663" Text="Second that pdf. Great resource. Particularly, check out gellan as a gelling agent as it's stable up to 150F. I've made the saffron tagliatelle from that collection and they held together well when warmed (with some garlic shrimp). But I think the suggestion of Sodium Alginate with Calcium Chloride is probably your best bet as the gel starts to form on contact rather than as it cools." CreationDate="2010-07-22T19:11:43.363" UserId="1259" />
  <row Id="2342" PostId="2840" Score="2" Text="I think the question asked in the title is good and adequately focused." CreationDate="2010-07-22T19:11:59.370" UserId="60" />
  <row Id="2343" PostId="2733" Text="Hard to pick which answer to accept. But this one was the closest to what I was looking for. I'll try them out tonight." CreationDate="2010-07-22T19:16:24.883" UserId="814" />
  <row Id="2344" PostId="2789" Text="While those temperatures are what the USDA recommends, I tend to find them a bit high. So the definition of medium rare can also be part of the problem. I've seen Medium Rare defined as anything between 130 and 145, which is a significant difference. See wikipedia for more details on ranges: http://en.wikipedia.org/wiki/Temperature_(meat)" CreationDate="2010-07-22T19:19:35.920" UserId="1259" />
  <row Id="2345" PostId="2733" Text="Let me know how you like them! Use fresh dill if you can." CreationDate="2010-07-22T19:20:01.193" UserId="60" />
  <row Id="2346" PostId="2837" Text="It's a hamilton beach. Not sure what lip you're talking about, but I wash it by hand anyway. I think it's set to turn off after 12 hours as a safety feature." CreationDate="2010-07-22T19:28:18.160" UserId="649" />
  <row Id="2347" PostId="2819" Text="@Joe: I've actually been to a 2007 taping of 30-Minute Meals. She doesn't cheat! The show is filmed live to tape. It's freaky to watch her work; she's a machine. Can I make a meal of hers in 30 minutes? No. Can she? Yes." CreationDate="2010-07-22T19:32:16.187" UserId="60" />
  <row Id="2348" PostId="2860" Text="baking what? bread? pastry? There are important reasons to add salt, both chemical and taste, but they depend on what you're cooking! Please rephrase to be more specific." CreationDate="2010-07-22T19:51:03.973" UserId="45" />
  <row Id="2349" PostId="2860" Score="1" Text="I don't think it needs more specificity. The roles salt plays in baking anything are rather well defined." CreationDate="2010-07-22T19:57:03.100" UserId="60" />
  <row Id="2350" PostId="2862" Text="How hot was your oven? did you glaze the pastry prior to baking?" CreationDate="2010-07-22T19:59:29.833" UserId="771" />
  <row Id="2351" PostId="2864" Text="Yup - masking the taste of raw flour was what I understood to be the main reason. Which begs the question of why it's not standard in all recipes?" CreationDate="2010-07-22T20:01:17.520" UserId="812" />
  <row Id="2352" PostId="2864" Text="Dunno. Off the top of my head I can't think of a single instance of not using salt when baking." CreationDate="2010-07-22T20:05:52.783" UserId="60" />
  <row Id="2353" PostId="2864" Score="1" Text="Salt should usually be included.  Self-rising flour contains a small amount of salt in addition to baking powder so recipes that use self-rising flour may not specifically include additional salt.  However if it's a savory item using self-rising flour I most typically would add more." CreationDate="2010-07-22T20:10:20.743" UserId="426" />
  <row Id="2354" PostId="2864" Score="1" Text="@Darin: Under what circumstances does a chef use self-rising flour? I've always dismissed it as something unnecessary." CreationDate="2010-07-22T20:13:16.463" UserId="60" />
  <row Id="2355" PostId="2868" Score="2" Text="Voting to close as too localized. There are just too many regional variables for this to be an appropriate, answerable question." CreationDate="2010-07-22T20:14:51.187" UserId="60" />
  <row Id="2356" PostId="2868" Score="1" Text="Localized to what? OP is asking what the downsides are to making his or her own sliced roast beef for sandwiches. One aspect asked is the cost component, which will vary from region to region, but there are other aspects too—the last sentence hints at a food storage question." CreationDate="2010-07-22T20:22:45.473" UserId="285" />
  <row Id="2357" PostId="2819" Text="@hobodave : that stills throws you off, &quot;I can cut stuff up at the same speed&quot;, you think, as she's talking and cutting, but if she then switches to overdrive when the camera's off, it'll throw your time estimates.  If I ever do a cooking show, I'll keep a clock in camera at all times, and use time compression so you can be assured how much time has elapsed." CreationDate="2010-07-22T20:22:58.997" UserId="67" />
  <row Id="2358" PostId="2866" Text="No, I didn't.  I know not to do that, which is why it is puzzling that I had a problem.  This was my first pot pie but not my first time using puff pastry." CreationDate="2010-07-22T20:23:52.333" UserId="1229" />
  <row Id="2359" PostId="2862" Text="Did you preheat the oven?" CreationDate="2010-07-22T20:27:09.267" UserId="1301" />
  <row Id="2360" PostId="2819" Text="I didn't notice any overdrive during a commercial break; if anything it seemed like a steady state of overdrive. One of the biggest time savers for her is when she goes to a cabinet and grabs like 900 things and brings it all back to the counter. When I cook I grab things one and two at a time." CreationDate="2010-07-22T20:30:42.940" UserId="60" />
  <row Id="2361" PostId="1877" Text="It depends whether you're using just the seeds/veins, just the flesh or the entire pepper.  The seeds and veins have the majority of the heat, and relatively little of the flavor, while the flesh is the opposite." CreationDate="2010-07-22T20:37:27.200" UserId="106" />
  <row Id="2362" PostId="2874" Text="Voting to close; at this point, recipe requests are considered off-topic (see http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic)." CreationDate="2010-07-22T20:38:07.010" UserId="364" />
  <row Id="2363" PostId="2874" Text="also subjective etc." CreationDate="2010-07-22T20:40:04.573" UserId="20" />
  <row Id="2364" PostId="2862" Text="Yes I did. Also, I use an oven thermometer to be sure the oven temperature is true." CreationDate="2010-07-22T20:41:46.910" UserId="1229" />
  <row Id="2365" PostId="2746" Text="@Pointy, and the maximum amount of mayonnaise one can consume is pretty much dictated by the desired size of the waistline! ;)" CreationDate="2010-07-22T20:45:06.807" UserId="1266" />
  <row Id="2366" PostId="2865" Score="2" Text="Fish allergies are caused by a completely different protein than shellfish allergies. Despite your particular case, an allergy to both fish and shellfish is rather uncommon. More often than not it's just an assumption or misunderstanding of the allergy. This is even stated in your linked article." CreationDate="2010-07-22T20:49:51.757" UserId="60" />
  <row Id="2367" PostId="2877" Text="It's not just related; it's essentially identical. Every answer to that question applies here." CreationDate="2010-07-22T20:52:22.610" UserId="60" />
  <row Id="2368" PostId="2877" Text="possible duplicate of [Why does a brown paper bag speed ripening?](http://cooking.stackexchange.com/questions/109/why-does-a-brown-paper-bag-speed-ripening)" CreationDate="2010-07-22T20:52:33.217" UserId="60" />
  <row Id="2369" PostId="2628" Text="Sausage patties?  Strictly speaking, there's no rule that sausage (the meat) needs to be in sausage (the links) form." CreationDate="2010-07-22T20:57:55.247" UserId="106" />
  <row Id="2370" PostId="1638" Text="I just thought I would let you know, Your question was used verbatim in an ad on Stackoverflow advertising this site. How is that for an upvote!" CreationDate="2010-07-22T20:59:34.480" UserId="1306" />
  <row Id="2371" PostId="2874" Score="3" Text="Is this a recipe request?  I can't answer it that well myself since I don't make a lot of roast beef, but surely there are noticeable differences in tenderness, moistness, savoriness and other characteristics when using the different methods?  I must admit that I don't entirely understand the downvotes and close votes here." CreationDate="2010-07-22T21:02:07.513" UserId="41" />
  <row Id="2372" PostId="1232" Text="Correct, if you can find them and read them, they are the better option." CreationDate="2010-07-22T21:02:24.380" UserId="222" />
  <row Id="2373" PostId="2877" Text="Same reasons.  The porous material (Kraft paper) and shape of the bag are the important characteristics." CreationDate="2010-07-22T21:05:15.853" UserId="41" />
  <row Id="2374" PostId="2874" Score="1" Text="Seems like this is a cooking method question.  What type of appliance do you use to roast your beef and why?" CreationDate="2010-07-22T21:06:12.433" UserId="222" />
  <row Id="2376" PostId="2877" Text="@hobo, I figured as much, but I wondered if the presence of the rice or the environment also had an effect that was not discussed in the other question." CreationDate="2010-07-22T21:07:39.500" UserId="1304" />
  <row Id="2377" PostId="2864" Text="@Darin: I answered it myself by stumbling across your blog! http://www.chefdarin.com/2009/08/flour-power/" CreationDate="2010-07-22T21:08:17.330" UserId="60" />
  <row Id="2378" PostId="2874" Text="Whether or not it's a recipe request, it's a &quot;List of X&quot;-type question, so it should still be closed." CreationDate="2010-07-22T21:08:39.730" UserId="1304" />
  <row Id="2379" PostId="2877" Text="I can't imagine it would have much significant effect. It's simply ethylene gas that causes the ripening." CreationDate="2010-07-22T21:09:04.097" UserId="60" />
  <row Id="2380" PostId="2868" Text="@Pyrolistical: we can't tell you whether you'll be able to beat your deli when it comes to cost-effective roasting, but we may be able to suggest efficient methods of roasting and preserving beef. I've tried to edit your question to reflect this..." CreationDate="2010-07-22T21:09:22.460" UserId="86" />
  <row Id="2381" PostId="2868" Text="@nohat, then the OP should have asked the food storage question and left the subjective pricing aspect out of it.  +1 @hobodave" CreationDate="2010-07-22T21:10:11.723" UserId="1304" />
  <row Id="2382" PostId="2868" Text="@Knives: Whoa. That's a _very_ aggressive edit there. &quot;As I have a great love&quot; is pulled out of thin air. I don't think this level of editing is appropriate for someone else's question. If the OP approves he can revert it back, but I'm going to revert it to his original." CreationDate="2010-07-22T21:12:29.707" UserId="60" />
  <row Id="2383" PostId="2868" Text="@Knives: &quot;As I have a great love&quot; .... lol thats funny, however I do agree with hobodave" CreationDate="2010-07-22T21:14:43.547" UserId="20" />
  <row Id="2384" PostId="2868" Text="@Knives: Otherwise, the edited question was very well put." CreationDate="2010-07-22T21:15:02.470" UserId="60" />
  <row Id="2385" PostId="2868" Text="@hobodave: you voted to close the original... Why would you restore it if you think it inappropriate? Or did the edit fail to relieve your objections? If you feel I went too far with phrasing that didn't directly contribute to the unsuitability of the question, then why not just revert *that*?" CreationDate="2010-07-22T21:15:41.253" UserId="86" />
  <row Id="2386" PostId="2868" Text="@Knives: Voting to close, and downvoting are appropriate tools for addressing inappropriate questions. Your edit significantly altered the OP's question and put words in his mouth. It's important that you try to respect the OP's question when editing. While not showing _disrespect_, your radical altering of the question just isn't appropriate in the absence of the OP requesting help with rephrasing." CreationDate="2010-07-22T21:18:41.897" UserId="60" />
  <row Id="2387" PostId="2870" Text="That sounds good!" CreationDate="2010-07-22T21:19:27.387" UserId="222" />
  <row Id="2388" PostId="2874" Text="Edited out the &quot;best&quot; part - obviously that's a personal decision. Still, this question might be more useful if it was more direct: *&quot;How does roasting beef in a rotisserie compare to doing so in a regular oven?&quot;* - busy defending an edit elsewhere though; if that interests you Pyrolistical, consider deleting this and re-posting." CreationDate="2010-07-22T21:22:46.453" UserId="86" />
  <row Id="2389" PostId="2868" Text="@hobodave: closing is not something that can easily be undone by the author if he comes back to address his mistakes. Therefore, I prefer to edit if there's a chance that a question can be salvaged, and vote to close only if I can't easily see a wording that could be allowed. Do you feel I altered the fundamental nature of the question?" CreationDate="2010-07-22T21:28:28.253" UserId="86" />
  <row Id="2390" PostId="2880" Text="The question should be about food." CreationDate="2010-07-22T21:28:30.903" UserId="1229" />
  <row Id="2391" PostId="2874" Score="1" Text="I think the revised question is much better!" CreationDate="2010-07-22T21:30:13.947" UserId="364" />
  <row Id="2392" PostId="2868" Text="@Knives: I started a meta discussion regarding this. See: http://meta.cooking.stackexchange.com/questions/308/what-amount-of-editing-of-an-ops-question-is-acceptable" CreationDate="2010-07-22T21:31:25.070" UserId="60" />
  <row Id="2393" PostId="2880" Score="10" Text="@kiamlaluno: not so; I did check before I asked.  See http://meta.cooking.stackexchange.com/questions/138/are-questions-about-equipment-off-topic and http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/123#123" CreationDate="2010-07-22T21:37:20.923" UserId="1304" />
  <row Id="2394" PostId="1882" Text="Actually, most kimchi recipes call for gochugaru (transliterations vary), which is simply red chili flakes. Gochujang is a fermented soybean paste with lots of chili added to it and is not usually used in kimchi (though it is used in many other Korean dishes), as a quick google can tell you." CreationDate="2010-07-22T21:52:44.243" UserId="986" />
  <row Id="2395" PostId="2882" Text="+1  I have done this with the no heat oven cleaner spray can and it worked like a charm." CreationDate="2010-07-22T21:52:45.447" UserId="183" />
  <row Id="2396" PostId="2886" Score="5" Text="I grow my own peppers.  I'll have to disagree with this.  It depends on the pepper variety.  Some start green and ripen to red.  Some start green and ripen to orange.  Some start green and ripen to yellow.  Other more exotic type start purple or white and ripen to red/orange/yellow.  I agree totally with the flavor summary." CreationDate="2010-07-22T22:06:58.213" UserId="1310" />
  <row Id="2397" PostId="2886" Text="Agreed with @rschuler - when I go to the greenhouse, they sell different colour peppers - red, green, yellow, various unusual heirlooms. A green pepper won't turn red, but a red pepper does go through a non-ripe green phase." CreationDate="2010-07-22T22:18:28.297" UserId="219" />
  <row Id="2398" PostId="2883" Score="1" Text="I have to disagree. When I go to the greenhouse, they sell different colour variants. The peppers sold as &quot;green peppers&quot; don't turn red. The &quot;red&quot; / &quot;yellow&quot; / &quot;orange&quot; peppers I've bought go through a green phase but aren't ripe until they turn the colour on the tag." CreationDate="2010-07-22T22:19:36.207" UserId="219" />
  <row Id="2399" PostId="2836" Text="Can you give an example of a recipe that didn't work out as you hoped?" CreationDate="2010-07-22T22:19:44.863" UserId="1307" />
  <row Id="2400" PostId="2887" Score="2" Text="Big +1 for mushrooms." CreationDate="2010-07-22T22:20:52.383" UserId="219" />
  <row Id="2401" PostId="2886" Text="Edited for clarity on same plant vs cultivated variety." CreationDate="2010-07-22T22:26:39.447" UserId="649" />
  <row Id="2402" PostId="2883" Score="1" Text="@ceejayoz: I've never known a bell pepper that wouldn't turn colors and ripen *eventually*, though some take their sweet time at it." CreationDate="2010-07-22T22:40:21.210" UserId="86" />
  <row Id="2403" PostId="2899" Text="That sounds like one yummy cauliflower preparation. :)" CreationDate="2010-07-22T23:16:20.690" UserId="60" />
  <row Id="2404" PostId="2578" Text="Parmesan? Strange, but I'd try it." CreationDate="2010-07-22T23:24:18.790" UserId="60" />
  <row Id="2405" PostId="2888" Text="+1 for confirming that it's burned-on oil, -1 for opining that the exterior of the pan is unimportant." CreationDate="2010-07-22T23:28:58.470" UserId="1304" />
  <row Id="2406" PostId="2888" Text="Heh I missed the question asking if it's burned-on oil. It didn't help that he assumes so in the phrasing of the question title." CreationDate="2010-07-22T23:41:22.507" UserId="60" />
  <row Id="2407" PostId="2877" Text="I think we need to get bananas, rice sacks and brown paper bags and test it." CreationDate="2010-07-22T23:44:34.917" UserId="67" />
  <row Id="2409" PostId="2819" Text="@hobodave : conveniently, she only needs the stuff that's right up front, so she doesn't have to go digging trying to figure out that the tumeric's fallen way in the back." CreationDate="2010-07-23T00:21:16.623" UserId="67" />
  <row Id="2410" PostId="2864" Text="@hobodave:  Glad to see you found the article on the blog.  You're right..most chefs wouldn't be using self-rising flour, at least not in the commercial operation.  However obviously it is used in consumer recipes and here in the south most particularly.  Since my classes are targeted to the consumer market and helping people better understand, enhance, and improve their cooking and entertaining, it is something that I use.  As you probably noted in my blog post, you can easily make your own version of self-rising flour if you don't normally use it." CreationDate="2010-07-23T00:30:35.467" UserId="426" />
  <row Id="2411" PostId="2816" Text="@roux: It's extremely common. In fact, much of the chocolate, including chocolate chips, that you buy commercially has already done this. If you google `paraffin chocolate` there are 1.8+ million results. 3.1+ million for `wax chocolate`" CreationDate="2010-07-23T00:50:34.350" UserId="43" />
  <row Id="2412" PostId="2877" Text="@LordTorgamus:  Brown paper bags are made of Kraft paper, the same thing your rice bags are made of.  Your parents probably used those for the same reason most people used brown paper bags...they are items that people commonly had around the house that served the purpose of concentrating the ethylene gas and yet were porous enough not to trap moisture from the respiration process." CreationDate="2010-07-23T00:53:13.110" UserId="426" />
  <row Id="2413" PostId="2888" Text="@hobo, yeah, I made an assumption when I was writing the title and I thought better of it by the time I finished writing the question.  Will edit." CreationDate="2010-07-23T01:03:10.453" UserId="1304" />
  <row Id="2414" PostId="2912" Score="3" Text="Oh... I accidentally drop chicken into my alcohol all the time... no wonder I get sick." CreationDate="2010-07-23T01:06:17.170" UserId="1208" />
  <row Id="2415" PostId="2889" Score="5" Text="+1 For creative solution / Assumption that living in VA == owns a gun." CreationDate="2010-07-23T01:06:35.393" UserId="203" />
  <row Id="2416" PostId="2899" Text="Roasted cauliflower is seriously a revelation. I have 3 kids and they love it, and their friends tell stories about it. And the best part is that (aside from the mess) it's not hard at all." CreationDate="2010-07-23T01:07:22.287" UserId="557" />
  <row Id="2417" PostId="2909" Text="Are these whole frozen crab, crab legs, or crab meat?  Is it pre-cooked or pasteurized?" CreationDate="2010-07-23T01:09:37.307" UserId="183" />
  <row Id="2418" PostId="2912" Text="FYI, the grenadine you buy in stores such as Rose's generally doesn't contain any alcohol.  It's like sour mix or margarita mix - just a mixer, not a liqueur." CreationDate="2010-07-23T01:12:15.100" UserId="41" />
  <row Id="2419" PostId="2889" Score="1" Text="I grew up in VA :)" CreationDate="2010-07-23T01:19:05.163" UserId="60" />
  <row Id="2420" PostId="2819" Text="@Joe: Well... of course :-D I also must admit having a crush on her, so I'm blindly supportive. :)" CreationDate="2010-07-23T01:22:09.757" UserId="60" />
  <row Id="2421" PostId="2918" Text="For what length of time do you typically keep your granola? I'm having trouble finding guidelines for how long it's okay to keep it at room temperature. Tx for the recipe link." CreationDate="2010-07-23T01:23:44.060" UserId="364" />
  <row Id="2423" PostId="2894" Text="This is an appropriate and clever answer. +1, and I wish I could give more." CreationDate="2010-07-23T01:26:29.700" UserId="183" />
  <row Id="2424" PostId="2909" Text="papin, it is crab meat that was pre-cooked." CreationDate="2010-07-23T01:26:38.703" UserId="1229" />
  <row Id="2425" PostId="2917" Text="Now that you mention the egg wash, I used a sprig of sage to apply it thinking it would impart just a touch of extra flavor.  It was a messier process than using my pastry brush.  I think that may have been the problem.  Thank you very much." CreationDate="2010-07-23T01:35:21.443" UserId="1229" />
  <row Id="2426" PostId="2889" Score="4" Text="So, if I want a perfect steak, all I have to do is disable the smoke alarm and buy some gun cleaner. Got it. I have the same kind of pans, so this is good to know, actually." CreationDate="2010-07-23T01:37:47.163" UserId="364" />
  <row Id="2427" PostId="117" Score="1" Text="When used as a thickening agent in sauces, cornstarch is dissolved in a small amount of liquid to keep it from clumping when added to the hot liquid.  When using cornstarch as a thickening in fruit pies and cobblers you don't mix with liquid.  The point is to absorb the liquid exuded by the fruit and thicken it.  In this instance the cornstarch (or other starch) is combined with sugar so that the granular nature of the sugar breaks up the clumps of starch and prevents it from clumping as it absorbs liquid." CreationDate="2010-07-23T01:46:08.000" UserId="426" />
  <row Id="2428" PostId="2923" Score="4" Text="Edited to reflect that sushi is not raw fish" CreationDate="2010-07-23T01:52:11.387" UserId="60" />
  <row Id="2429" PostId="1961" Text="I don't keep enough beans around. I have a 2 year old can of pinto beans, and a 2 month old can of black beans. I think this situation needs fixing." CreationDate="2010-07-23T02:00:26.280" UserId="60" />
  <row Id="2430" PostId="2927" Score="1" Text="Oh I love canned tomatoes, I have no shortage of canned tomato product in my pantry. There's such a narrow window to get a _good_ fresh tomato." CreationDate="2010-07-23T02:01:32.877" UserId="60" />
  <row Id="2431" PostId="2917" Text="You're welcome!  I'm glad the problem was solved." CreationDate="2010-07-23T02:02:59.830" UserId="426" />
  <row Id="2432" PostId="2934" Text="did you mean *restaurant* and the end of your first sentence?  You said &quot;Asian market&quot; twice." CreationDate="2010-07-23T02:11:47.220" UserId="217" />
  <row Id="2433" PostId="582" Text="@hobodave - you are quite right. That's what I get for typing too quickly." CreationDate="2010-07-23T02:12:31.213" UserId="190" />
  <row Id="2434" PostId="2909" Score="1" Text="Gordon Ramsay will yell at you. :-)" CreationDate="2010-07-23T02:12:53.210" UserId="219" />
  <row Id="2435" PostId="2880" Score="2" Text="@kiamlaluno: if he's cooking for me, it's most certainly a question about food! Seriously though, this is a *cooking* site and the general consensus on meta is &quot;could the average {cook/chef} learn something from this?&quot; (http://meta.cooking.stackexchange.com/questions/173/i-voted-to-close-this-question-do-you-agree/179#179) If you disagree, please add to the discussion." CreationDate="2010-07-23T02:16:39.457" UserId="43" />
  <row Id="2436" PostId="2934" Text="@Ben:  Thanks...yep, should have been restaurant!  Change made." CreationDate="2010-07-23T02:19:40.227" UserId="426" />
  <row Id="2437" PostId="2731" Text="I'd never heard the term substitution ratio, so my brain just ignored the word substitution. It makes sense now, but is still confusing." CreationDate="2010-07-23T02:31:49.670" UserId="60" />
  <row Id="2438" PostId="920" Text="Thanks for mentioning the storage; I just moved my melons away from the apple-containing fruit bowl!" CreationDate="2010-07-23T02:31:57.343" UserId="364" />
  <row Id="2439" PostId="2938" Text="Knives! where are you?" CreationDate="2010-07-23T02:36:10.047" UserId="60" />
  <row Id="2440" PostId="2938" Text="I think that there's a decent question hiding under the questionable phrasing.  I've done my best to edit into shape." CreationDate="2010-07-23T02:40:44.797" UserId="41" />
  <row Id="2441" PostId="2909" Score="1" Text="Not if I serve them with his chile-lime sauce. ;-)" CreationDate="2010-07-23T02:43:36.270" UserId="1229" />
  <row Id="2443" PostId="2731" Text="Heh, your brain substituted the word substitution. :-)" CreationDate="2010-07-23T02:54:09.287" UserId="649" />
  <row Id="2444" PostId="2945" Text="While fresher fish obviously *tastes* better, this actually has nothing to with the *safety* of sushi/sashimi fish." CreationDate="2010-07-23T03:05:49.027" UserId="41" />
  <row Id="2445" PostId="2961" Score="2" Text="Voting the question up because I think that this is not a good idea - I want to see if somebody offers an explanation to prove me wrong. It seems to me that the freezing/thawing process would mess up the emulsion, but I'm no chemist. Also: cream keeps for a really long time anyway. Why do you feel the need to freeze it? How much do you need to buy?" CreationDate="2010-07-23T03:32:23.577" UserId="557" />
  <row Id="2446" PostId="2967" Score="1" Text="By food acid, I mean any acid that can be used with food; it excludes nitric acid, in example. `:-)`" CreationDate="2010-07-23T03:40:49.100" UserId="1229" />
  <row Id="2447" PostId="2960" Score="1" Text="Don't use the horns. It just doesn't go well. ;)" CreationDate="2010-07-23T03:42:29.957" UserId="364" />
  <row Id="2448" PostId="2945" Text="Thanks for the answer! Is eating freshwater fish a bad idea because they might contain more mercury and stuff? But that stuff is still there after it's been cooked though, right?" CreationDate="2010-07-23T03:44:35.947" UserId="1200" />
  <row Id="2449" PostId="2880" Text="@Dinah: If it is allowed, then it is fine with me. It's not completely clear to me which questions are allowed, and this question seemed a not acceptable question." CreationDate="2010-07-23T03:45:10.067" UserId="1229" />
  <row Id="2450" PostId="2955" Text="Ah, so it's frozen before eaten? I didn't know that, thanks!" CreationDate="2010-07-23T03:46:51.830" UserId="1200" />
  <row Id="2451" PostId="2961" Text="One can try the experiment.  It will not whip the same." CreationDate="2010-07-23T03:49:17.193" UserId="183" />
  <row Id="2452" PostId="2968" Score="3" Text="Consider that American breakfast is done that way because they usually eat breakfast, a light lunch, and dinner. American breakfasts doesn't match well with European lunches." CreationDate="2010-07-23T03:56:04.057" UserId="1229" />
  <row Id="2454" PostId="2960" Score="1" Text="Don't they add more calcium? `;-)`" CreationDate="2010-07-23T04:01:37.237" UserId="1229" />
  <row Id="2455" PostId="2970" Text="In my case I just used bones and meat (and fat) to make something in between stock and broth, I guess. I suppose I just have to skim of the fat from the top and it should be fine. Thanks." CreationDate="2010-07-23T04:03:42.960" UserId="205" />
  <row Id="2456" PostId="2968" Score="3" Text="Never heard of beans as an american breakfast item and I've lived all over the U.S." CreationDate="2010-07-23T04:05:44.690" UserId="649" />
  <row Id="2457" PostId="2964" Score="1" Text="Last time I looked at the numbers, I was as likely to get Salmonella from eggs as I was from fruits.  So I continue making my mousse and tiramisu with raw eggs. There are in shell pasteurized eggs." CreationDate="2010-07-23T04:06:10.307" UserId="183" />
  <row Id="2458" PostId="2957" Text="Thw white part is more digestible when cooked. The yellow part is more disgestible when it's raw." CreationDate="2010-07-23T04:18:49.717" UserId="625" />
  <row Id="2460" PostId="2968" Text="I think he's talking about the 'traditional' English breakfast: http://en.wikipedia.org/wiki/Full_breakfast" CreationDate="2010-07-23T04:27:26.590" UserId="264" />
  <row Id="2461" PostId="2967" Text="So, umm, how do you make it? :)" CreationDate="2010-07-23T04:36:46.020" UserId="60" />
  <row Id="2462" PostId="2970" Score="2" Text="It will be much easier to degrease the stock/broth if you first chill it to allow the fat to float and congeal on top. If you need to use it right away then yes, you'll have to skim it off." CreationDate="2010-07-23T04:43:05.420" UserId="426" />
  <row Id="2463" PostId="2973" Text="That's some really good suggestions, exactly what I was looking for. Some of the things (like the Turkey bacon) are not obvious to everyone." CreationDate="2010-07-23T04:47:18.300" UserId="205" />
  <row Id="2464" PostId="2949" Text="I agree but would add that when you freeze them, spread thrum evenly on a cookie sheet lined with wax paper. They will freeze individually and not stuck together. Once frozen you can transfer to a freezer bag." CreationDate="2010-07-23T04:58:34.760" UserId="767" />
  <row Id="2465" PostId="2949" Text="Provided that they're not wet the waxy skin prevents them from sticking together.  Haven't had any issues but you can also do them individually first.  Individually is most important for soft fleshed items such as berries." CreationDate="2010-07-23T05:08:29.297" UserId="426" />
  <row Id="2466" PostId="1882" Score="1" Text="Corrected. I've only been learning Korean for two weeks." CreationDate="2010-07-23T05:17:44.807" UserId="115" />
  <row Id="2467" PostId="2945" Score="1" Text="As a general rule, freshwater fish species are not safe to eat raw, because they often contain parasites which can only be eliminated by cooking." CreationDate="2010-07-23T05:21:43.833" UserId="812" />
  <row Id="2468" PostId="2968" Text="Sacrilege! There is no such thing. Plus, we don't eat beans for breakfast." CreationDate="2010-07-23T05:24:11.753" UserId="60" />
  <row Id="2469" PostId="2967" Text="If you want some pictures, you can see my post http://cooking.stackexchange.com/questions/405/making-or-substitute-for-ricotta-cheese for a link" CreationDate="2010-07-23T05:25:28.787" UserId="115" />
  <row Id="2470" PostId="2964" Score="1" Text="There are different figures available but to quote one example: &quot;Salmonella contamination in eggs doesn't happen much - one or two eggs out of every 40,000, according to the CDC and FDA. On average, that means one egg every day for 100 years before you got sick.&quot;" CreationDate="2010-07-23T05:34:15.793" UserId="812" />
  <row Id="2471" PostId="2984" Text="Can tartar sauce be warm?" CreationDate="2010-07-23T07:03:09.343" UserId="1200" />
  <row Id="2472" PostId="2984" Score="2" Text="It's typically mayonnaise based. Commercial mayo is loaded with acid and preservatives to kill harmful bacteria, so it would probably be ok to leave it warm for a while. If you're using homemade mayo, I wouldn't leave it warm for longer than it takes to make and eat the fish sticks." CreationDate="2010-07-23T07:08:15.337" UserId="649" />
  <row Id="2473" PostId="41" Text="I have to disagree with Lorenzo. It's tomato sauce because that is the primary ingredient.&#xA;&#xA;I like acidic sauces myself, but sometimes I'll add 1/2 cup shredded cheddar to the spaghetti sauce for flavor and thickening." CreationDate="2010-07-23T07:20:12.003" UserId="649" />
  <row Id="2474" PostId="2973" Text="+1 I've been using turkey rashers almost entirely in place of bacon for ages, and would recommend at least trying them." CreationDate="2010-07-23T07:20:19.367" UserId="1181" />
  <row Id="2475" PostId="2982" Text="Hollandaise sauce for fish? Very interesting, thanks for the tips." CreationDate="2010-07-23T07:27:35.790" UserId="1200" />
  <row Id="2476" PostId="2984" Text="Thank you for all the help, I'll look into tartar sauce for sure." CreationDate="2010-07-23T07:28:32.247" UserId="1200" />
  <row Id="2477" PostId="2760" Text="Just to say, I went with ground allspice and some roughly ground caraway seeds and it worked a treat.  Thanks again." CreationDate="2010-07-23T07:55:50.170" UserId="210" />
  <row Id="2478" PostId="2971" Score="1" Text="+1 I normally freeze it and use it directly from the freezer. Even frozen it's so soft that I can easily slice off the amount I need with a sharp knife and put the rest back in the freezer again." CreationDate="2010-07-23T08:40:36.927" UserId="1234" />
  <row Id="2479" PostId="2954" Text="A very good explanation. Thanks. Which 'degrees' are those? Fahrenheit or Celcius?" CreationDate="2010-07-23T08:44:51.033" UserId="1234" />
  <row Id="2480" PostId="2880" Text="I have a theory that what you've managed to do is cause the exact same reaction as what you're *trying* to do with season a cast iron pan -- effectively cook down the oil so it forms a tough, plastic-like surface.  (I've done it in a few of my pans, and I find cleaning it whil fairly hot, and one of those free scrubby pads works pretty well)" CreationDate="2010-07-23T09:02:43.317" UserId="67" />
  <row Id="2481" PostId="2968" Text="@hobodave : he mentions English/American breakfast in the question (not the title), which often includes beans : http://en.wikipedia.org/wiki/Full_breakfast  ; I'd have replaced the beans w/ potatoes or even just toast for it to be more &quot;American&quot;." CreationDate="2010-07-23T09:09:42.877" UserId="67" />
  <row Id="2484" PostId="2883" Text="@ceejayoz You'd better correct Wikipedia as well: http://en.wikipedia.org/wiki/Green_pepper &quot;Cultivars of the plant produce fruits in different colors, including red, yellow and orange. The fruit is also frequently consumed in its unripe form, when the fruit is still green&quot;" CreationDate="2010-07-23T10:20:37.797" UserId="771" />
  <row Id="2485" PostId="2363" Text="Thanks, i'll roux it up." CreationDate="2010-07-23T10:20:55.627" UserId="940" />
  <row Id="2486" PostId="1625" Text="@Nikhil try lengthways ;)" CreationDate="2010-07-23T10:24:45.687" UserId="771" />
  <row Id="2487" PostId="2971" Text="+1 for freezer, we froze out last duck fat and used it some months later for roast potatoes. yum" CreationDate="2010-07-23T10:26:41.957" UserId="940" />
  <row Id="2488" PostId="2944" Text="Ew. Please use vegetable oil, not some industrial product full of God knows what. Also, there is a very good reason why any grill person in any restaurant in the world oils their grill and not the meat: for one, it season the grill bars. Perhaps more importantly, oiling your meat can cause dripping, which causes flare-ups, which causes burning.&#xA;&#xA;Oil your grill." CreationDate="2010-07-23T10:29:24.387" />
  <row Id="2489" PostId="2982" Text="Totally agree - hollandaise *rocks* on fish.  :)" CreationDate="2010-07-23T11:22:26.840" UserId="106" />
  <row Id="2490" PostId="2977" Score="1" Text="Also, any grease inside might combust during this process so stay close by and have a halon fire extinguisher handy in case it gets out of hand.  But of course you should have the grill well away from everything else anyway..." CreationDate="2010-07-23T11:26:19.330" UserId="106" />
  <row Id="2491" PostId="2954" Text="You're welcome, sorry I didn't specify...I was referring to Fahrenheit." CreationDate="2010-07-23T11:43:25.387" UserId="426" />
  <row Id="2492" PostId="2760" Text="Great!  Glad you liked it." CreationDate="2010-07-23T11:44:52.890" UserId="426" />
  <row Id="2493" PostId="2982" Text="NO! Sauce hollandaise with baked fish is a no-go! It's great with potatoes, asparagus or cauliflower and might be nice with a fish fillet though." CreationDate="2010-07-23T11:53:08.007" UserId="1338" />
  <row Id="2495" PostId="1940" Text="+1 In Switzerland we have death penalty on putting Gouda, Cheddar an the likes in a fondue!" CreationDate="2010-07-23T12:27:30.760" UserId="1338" />
  <row Id="2496" PostId="1882" Text="Just to clarify, the top picture is gochugaru; the bottom is gochujang." CreationDate="2010-07-23T12:35:40.977" UserId="986" />
  <row Id="2497" PostId="2900" Text="thats what I use.  works wonders." CreationDate="2010-07-23T12:55:00.360" UserId="14" />
  <row Id="2498" PostId="2949" Text="If you don't have a canning book and are looking for instructions, The National Center for Home Food Preservation (http://www.uga.edu/nchfp/) is the best resource on the web." CreationDate="2010-07-23T13:00:34.437" UserId="364" />
  <row Id="2499" PostId="2957" Score="3" Text="I'd also be curious if it's *helpful*." CreationDate="2010-07-23T13:21:47.527" UserId="263" />
  <row Id="2500" PostId="2972" Score="1" Text="Great to know the milk substitution! I've wondered before if that would be a successful sub." CreationDate="2010-07-23T13:30:28.973" UserId="364" />
  <row Id="2501" PostId="2836" Text="I'm new to stack exchange. Is the appropriate way to do that to edit my initial question? That's what I've done." CreationDate="2010-07-23T13:42:10.020" UserId="1259" />
  <row Id="2502" PostId="2944" Score="4" Text="Roux, this is the second time I've seen a comment of yours begin with &quot;Ew.&quot; Please consider a more polite beginning statement. I have found that simply saying, &quot;Interesting...&quot; conveys the same, &quot;Why would you do that?&quot; feeling when followed by a critique, without sounding as rude. Tx." CreationDate="2010-07-23T13:42:22.407" UserId="364" />
  <row Id="2503" PostId="2861" Text="I have been browning meat (but not fish), so that's not really what I'm getting at. Although, I agree, it's essential for beef / pork. Rather my issue is that additional ingredients do not impart strong flavors to the meat as is suggested in the literature." CreationDate="2010-07-23T13:49:26.477" UserId="1259" />
  <row Id="2504" PostId="2955" Score="1" Text="@Lars: It's frozen before *preparation* - it's obviously thawed before eating!" CreationDate="2010-07-23T13:49:29.113" UserId="41" />
  <row Id="2505" PostId="2836" Text="Are you adding fats and flavourings together or just the flavourings? The fats are need to 'carry' the flavourings." CreationDate="2010-07-23T13:57:05.773" UserId="126" />
  <row Id="2506" PostId="2844" Text="Thanks, I read through that a while ago, but had kind of forgotten about it. I've asked the question there too." CreationDate="2010-07-23T14:04:34.367" UserId="1259" />
  <row Id="2507" PostId="382" Text="+1 for olive oil mayo. Even store-bought olive oil mayo such as the one made by Kraft have half the calories/cholesterol/etc than regular mayo." CreationDate="2010-07-23T14:19:02.413" UserId="188" />
  <row Id="2510" PostId="3004" Text="thanks for that, but I can't see the recipe, or a preview from that link..." CreationDate="2010-07-23T14:30:58.627" UserId="210" />
  <row Id="2512" PostId="1351" Text="@Joe - Why not make this an answer?" CreationDate="2010-07-23T14:44:00.217" UserId="188" />
  <row Id="2513" PostId="3004" Text="Hmmmm, the link works for me, even if I copy / paste it in to a different browser. A google books search for ACHATZ POPCORN should turn it up." CreationDate="2010-07-23T14:50:58.857" UserId="1259" />
  <row Id="2514" PostId="1300" Text="Sunbutter or sunflower seeds might work too.  Their flavor is a little different but definitely not unpleasant, and not as strong as most nut butters." CreationDate="2010-07-23T14:59:12.893" UserId="106" />
  <row Id="2515" PostId="2271" Text="@Scivitri: will do." CreationDate="2010-07-23T15:01:30.423" UserId="1101" />
  <row Id="2516" PostId="2530" Text="Neat - I had no idea this could be a problem. I tested my yeast (using derobert's method) using both tap &amp; bottled water, and the bottled water test was a little more foamy. Still not foamy enough, I don't think. Next step: buy new yeast &amp; compare." CreationDate="2010-07-23T15:02:54.743" UserId="364" />
  <row Id="2517" PostId="1351" Text="@paperjam : because the question was about safety.  My comment was about squimishness; they might be related (we react psychologically to many things that might be dangerous), but not liking the texture isn't a food safety issue." CreationDate="2010-07-23T15:03:04.850" UserId="67" />
  <row Id="2518" PostId="3009" Text="Sounds interesting!" CreationDate="2010-07-23T15:08:55.210" UserId="267" />
  <row Id="2519" PostId="2964" Score="5" Text="Your stats are a bit wrong.&#xA;at one raw egg a day, you have a 25% chance of getting sick in 25 years, a 50% chance of getting sick in 50 years..." CreationDate="2010-07-23T15:17:54.867" UserId="1148" />
  <row Id="2520" PostId="3004" Text="I've added the basics of the recipe. I wasn't sure if this was appropriate for the site though. Should I be putting other people's recipe's here rather than just linking or is it OK because the recipe is available freely on the internet? I can remove if appropriate." CreationDate="2010-07-23T15:34:02.983" UserId="1259" />
  <row Id="2521" PostId="1351" Text="@Joe - Ah, good point." CreationDate="2010-07-23T15:37:36.870" UserId="188" />
  <row Id="2522" PostId="2951" Text="+1 for plastic wrap AND foil.  Don't forget to put labels on them so you can quickly see which steak was bought at what time." CreationDate="2010-07-23T15:39:49.693" UserId="939" />
  <row Id="2524" PostId="2993" Text="Really. I tried Gruyère on pizza the other day and didn't like it. It has to smokey of a taste. So far simple mozzarella if my favorite. Its a classic." CreationDate="2010-07-23T15:47:06.027" UserId="27" />
  <row Id="2525" PostId="2982" Text="@Vinz Why should anything (assuming it's safe) be a &quot;no-go&quot; if someone enjoys it?" CreationDate="2010-07-23T15:47:35.400" UserId="219" />
  <row Id="2526" PostId="3006" Score="5" Text="I second this suggestion. Alton Brown teaches you more than just how to follow a recipe, he'll teach the origins of the dish as well as the purpose of what you are doing as you cook.  Alton Brown is the Bill Nye of cooking." CreationDate="2010-07-23T15:51:38.440" UserId="145" />
  <row Id="2527" PostId="2993" Score="1" Text="Okay, on my pizza I prefer mozzarella too... I guess this wasn't really an Italian pizzeria? ;)" CreationDate="2010-07-23T16:00:58.360" UserId="1338" />
  <row Id="2528" PostId="2982" Text="@ceejayoz Well, it's a no-go for me... Whoever enjoys putting sauce hollandaise on his baked fish sticks is free to do so of course :)" CreationDate="2010-07-23T16:09:55.560" UserId="1338" />
  <row Id="2529" PostId="3013" Text="Great question! I'm interested to know as well, as I don't always have tequila on hand for Robert Rodriguez's Puerco Pibil (http://www.justrightmenus.com/recipe.php?id=117)." CreationDate="2010-07-23T16:13:07.833" UserId="364" />
  <row Id="2530" PostId="2990" Text="What's the matter? That's a classic! I always feel like back when I was a kid when I eat this meal!" CreationDate="2010-07-23T16:13:30.033" UserId="1338" />
  <row Id="2531" PostId="3016" Score="1" Text="That's my rule of thumb too: If it smells like an ugly french-fries joint, throw it away..." CreationDate="2010-07-23T16:16:33.883" UserId="1338" />
  <row Id="2532" PostId="3013" Score="3" Text="I wish I had a good sugestion for you, unfortunately I don't. I do want to comment that the &quot;alcohol cooks out&quot; story I had often heard in the past is probably not accurate.  I don't have a primary source, but http://cooking.cdkitchen.com/AHealthyBite/385.html has an article that does reference peer reviewed statistics on how much alcohol remains after cooking." CreationDate="2010-07-23T16:20:07.360" UserId="999" />
  <row Id="2534" PostId="3019" Text="In my experience with brownies, seizing isn't that big a deal because you end up mixing in eggs and other liquids that'll get you back to normal. The best move here may actually just be to forge ahead undaunted and add the wet ingredients first, which would smooth out your chocolate relatively quickly." CreationDate="2010-07-23T16:35:25.210" UserId="986" />
  <row Id="2535" PostId="3019" Text="Interesting point @Dennis and that may be true.  I don't think I'd want to *count* on that, because once you get that far down, it's too late to fix it, especially if there are &quot;medium&quot; sized chunks as the OP says.  If the seizing is fairly minimal, and the mixture is going to be exposed to slow heat later on, or if you can tolerate a lumpy texture at the end of the day, then I might ignore it." CreationDate="2010-07-23T16:38:59.573" UserId="41" />
  <row Id="2536" PostId="2951" Text="Why the foil?  Just to protect the plastic wrap?" CreationDate="2010-07-23T16:43:30.253" UserId="835" />
  <row Id="2537" PostId="2951" Text="@sdg: I think so. Plastic wrap is rather delicate to be tossing around a freezer. Aluminum also provides another layer of protection from freezer burn." CreationDate="2010-07-23T16:52:45.297" UserId="60" />
  <row Id="2538" PostId="2998" Text="And tastes excellent!" CreationDate="2010-07-23T16:56:22.453" UserId="835" />
  <row Id="2539" PostId="3019" Text="Chocolate will always seize when vegetable fats are added: animal fat ONLY for best results. However, seizing is only an issue when your mix is primarily chocolate: as you say adding a ton of liquid won't cause this problem." CreationDate="2010-07-23T17:08:55.117" UserId="218" />
  <row Id="2540" PostId="3020" Score="7" Text="Be wary of essences and extracts: they are often mostly alcohol as well." CreationDate="2010-07-23T17:12:28.433" UserId="218" />
  <row Id="2541" PostId="2988" Score="3" Text="Salmonella contamination occurs on the *outside* of the egg, not the inside: doesn't really help, since it's nearly impossible to get the inside out without having the inside touch some part of the outside. And there is certainly no guarantee that your organic eggs are going to have any lower incidence of bacterial contamination (often it's actually a bit higher, due to lower use of antibiotics)." CreationDate="2010-07-23T17:16:30.407" UserId="218" />
  <row Id="2542" PostId="2970" Text="Just from experience, it's much better to let it cool slowly, if you're trying to remove the fat...If you chill it quickly, then the gelatin from the leg collagen is likely to seize up the whole mess before the fat floats to the top." CreationDate="2010-07-23T17:22:08.933" UserId="218" />
  <row Id="2543" PostId="3019" Text="@Satanicpuppy: I'm sorry but that's not correct.  Chocolate reacts to *water*.  Any pure fat with no water content such as clarified butter or vegetable oil is fine; there's nothing special about animal fat.  If you look around, you'll see that adding vegetable oil is one of the most common &quot;fixes&quot; for seized chocolate." CreationDate="2010-07-23T17:30:18.140" UserId="41" />
  <row Id="2544" PostId="3013" Score="3" Text="could you edit your question to add the recipe please? that will give us a better sense of substitutions that could be made." CreationDate="2010-07-23T17:31:06.483" />
  <row Id="2545" PostId="3019" Score="1" Text="+1 for good answer on seizing in general. But this doesn't sound like seizing to me, it sounds like the chocolate just isn't melted all the way. Seizing produces a distinctive grainy texture that I *think* the OP would have mentioned. 'Lumpy' sounds like 'unmelted' to me.&#xA;&#xA;And the way to handle that: melt the chocolate gently, melt the butter separately, whisk in to emulsify." CreationDate="2010-07-23T17:37:02.263" />
  <row Id="2546" PostId="3019" Text="@roux: Thanks for pointing that out.  I believe that even though the problem/cause may be interpreted differently, the solution in that case is, essentially, the same, as you mention; melt gently and keep the chocolate away from any water-based liquids until it's totally melted.  I'll add in the point about separate melting; the OP did seem to imply that the recipe specifically called for melting them together, but it's worth pointing out regardless." CreationDate="2010-07-23T17:42:24.110" UserId="41" />
  <row Id="2547" PostId="3018" Score="3" Text="+1 - This confirms what experiment has told me. If you use 1-1, you end up with deserts that won't hold their shape while baking. You need to use a bit less Agave than honey." CreationDate="2010-07-23T17:46:30.653" UserId="1355" />
  <row Id="2548" PostId="2988" Score="1" Text="@Santanicpuppy: That is no longer true: *&quot;The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs.&quot;* (source: http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety)" CreationDate="2010-07-23T17:46:39.220" UserId="8" />
  <row Id="2549" PostId="3019" Text="Agreed that the solution is generally the same. I just wanted to be specific about the problem so that if the OP experiences this again with a different recipe they can figure out whether they seized or just didn't melt properly, and adjust their procedure accordingly. Avoiding a problem &gt; fixing a problem :)" CreationDate="2010-07-23T17:53:31.593" />
  <row Id="2551" PostId="784" Text="In the US, we also differentiate between &quot;jam&quot; and &quot;preserves&quot;.  However, the definition is kind of fuzzy...  :)" CreationDate="2010-07-23T18:32:49.190" UserId="106" />
  <row Id="2552" PostId="2988" Text="@Santanicpuppy I propably expressed myself incorrectly, but I did not meant that necessarily the inside of the egg has to be contaminated. But when the egg gets older bacteria are able to invade.&#xA;I read somewhere a while ago, that chickens in battery cages are more likely to be infected because they come into contact with the feces of already infected chickens because of the narrowness in the cages. You're probably right though, that missing antibiotics can lead to a similar percentage of infected chickens. So in terms of salmonella, maybe non-organic free-range eggs are the way to go?" CreationDate="2010-07-23T18:47:24.183" UserId="736" />
  <row Id="2553" PostId="3025" Text="+1 especially for the point about long-term storage; most people don't do a lot of deep-frying at home, so that could bite them.  I've experienced it once and it wasn't pretty." CreationDate="2010-07-23T19:15:24.687" UserId="41" />
  <row Id="2554" PostId="3013" Score="1" Text="Good idea. I've gone ahead and done so." CreationDate="2010-07-23T19:17:47.083" UserId="145" />
  <row Id="2555" PostId="2962" Text="A medium hamburger hey? lol. Most people throw out or send their hamburgers back if it is even slightly pink where I'm from!" CreationDate="2010-07-23T19:18:12.560" UserId="1238" />
  <row Id="2556" PostId="2471" Text="So Ceejayoz, I made a simple Poulet a Pot recipe last night, partly motivated by this conversation. Two reasons not to use a whole chicken if you want stock (not broth): first is that fat control is harder since you've got a whole bunch of chicken skin in there rendering. Second is that it is in fact cloudy, like I thought it would be. That said, we cut the chicken up, dipped in salt and had with mustard and veggies, and it tasted great." CreationDate="2010-07-23T19:27:24.847" UserId="982" />
  <row Id="2557" PostId="3025" Text="+1 for giving a timeline - good to know - I'll now date my oil for reuse with an expiration date. We got some bad upset stomachs from old oil once, and I've been scared to reuse it ever since." CreationDate="2010-07-23T19:34:39.290" UserId="364" />
  <row Id="2558" PostId="784" Score="1" Text="@GalacticCowboy : it's the FDA's fault ... I put a more detailed explanation in an answer below." CreationDate="2010-07-23T19:35:34.360" UserId="67" />
  <row Id="2559" PostId="2962" Score="1" Text="I used to. A medium/medium-well burger is so much better though." CreationDate="2010-07-23T19:49:45.667" UserId="60" />
  <row Id="2560" PostId="3028" Text="That looks so good." CreationDate="2010-07-23T20:08:41.953" UserId="60" />
  <row Id="2561" PostId="3022" Text="Yeah, where I used to live we'd buy a tenderloin cut into filets from the local butcher and they would turn the trimmings into ground beef with it. Best hamburgers, tacos, etc ever." CreationDate="2010-07-23T20:41:44.950" UserId="203" />
  <row Id="2562" PostId="461" Text="Works better for some herbs than other. Basil fails completely with freezing. Parsley works great though." CreationDate="2010-07-23T20:54:15.043" UserId="1259" />
  <row Id="2563" PostId="3033" Text="Yes, exactly, it has preservatives added so that you can store it.  If the author *had* bought cooking wine as opposed to using good Chardonnay, he could have stored the remainder for weeks or even months." CreationDate="2010-07-23T21:12:33.223" UserId="41" />
  <row Id="2564" PostId="3030" Text="We can't solve thermodynamics questions without knowing the materials being used and their size/thickness/etc.  (and um ... I didn't do so well in that class, anyway)" CreationDate="2010-07-23T21:20:11.247" UserId="67" />
  <row Id="2565" PostId="3028" Text="+1 for picture." CreationDate="2010-07-23T21:23:56.540" UserId="217" />
  <row Id="2566" PostId="2977" Text="@galactic cowboy: Heh, I had this happen to me at a grill at a rental place recently...There was a fricking LAKE of grease in the bottom of the thing...Burned for a good 15 minutes. But if you make a habit of preheating it this way every time you cook, then you tend not to have big flareups, and your cook surface stays nice and clean." CreationDate="2010-07-23T21:40:13.800" UserId="218" />
  <row Id="2567" PostId="3020" Score="2" Text="Rose water will typically be alcohol free because it is sold to groups that prefer not to consume alcohol." CreationDate="2010-07-23T21:41:12.583" UserId="183" />
  <row Id="2569" PostId="3013" Score="1" Text="Here's a question regarding how alcohol cooks away: http://cooking.stackexchange.com/questions/659/cooking-away-alcohol" CreationDate="2010-07-23T21:51:47.730" UserId="43" />
  <row Id="2570" PostId="3022" Text="@ManiacZX: Steak tartare is basically ground tenderloin with a raw egg and some spices. Much tastier than you'd think, but not for those who are worried about bacteria." CreationDate="2010-07-23T21:57:47.850" UserId="218" />
  <row Id="2571" PostId="2663" Text="yeah, I agree that the Sodium Alginate with Calcium Chloride seems best, as it seems the easiest to make the 'noodles' out of.  you might be able to with some gellen, but you probably need to mold it in something, which then makes making a lot an issue" CreationDate="2010-07-23T22:09:48.733" UserId="210" />
  <row Id="2572" PostId="817" Text="A lot of great answers, thanks.  In the end roux gets the bounty as it looks like that will serve my needs best." CreationDate="2010-07-23T22:10:55.610" UserId="210" />
  <row Id="2573" PostId="3041" Text="Well, this might be true if you're not too picky about your coffee, but the fact is that a simple &quot;propeller&quot; grinder gives you a pretty broad range of gound bean particles, and you'll either not grind enough and waste coffee, or grind too much and get cups of grit. *Chacun à son goût* of course :-)" CreationDate="2010-07-23T22:40:41.450" UserId="557" />
  <row Id="2574" PostId="3030" Text="how much weight do they need to hold? Because 1 inch cubes won't hold very much. also, how many are we talking? (matters because of amount of heat we are trying to cancel out)" CreationDate="2010-07-23T22:56:43.270" UserId="446" />
  <row Id="2575" PostId="3040" Text="It is amazing and quick to make. The portions need to be a bit smaller, as it's rich.  Sometimes I dilute This' Chantilly with whipped cream." CreationDate="2010-07-23T23:03:18.157" UserId="183" />
  <row Id="2576" PostId="3047" Text="I usually went for other dishes, but the times I had General Tso's growing up in the Detroit metro area sounds like what you described.  So you may have to go only a few hours east :). http://www.urbanspoon.com/r/19/233742/restaurant/Detroit/Kim-Toa-Warren" CreationDate="2010-07-23T23:10:18.897" UserId="203" />
  <row Id="2577" PostId="3044" Score="1" Text="Burr's are where it's at if you want uniformity and the ability to vary the coarseness for multiple uses (like press vs espresso machine). Plus, the right burr grinder can last years if cleaned properly once in awhile." CreationDate="2010-07-23T23:21:33.540" UserId="788" />
  <row Id="2578" PostId="3047" Text="Not exactly convenient. :P" CreationDate="2010-07-23T23:29:02.733" UserId="60" />
  <row Id="2579" PostId="3053" Score="10" Text="If you don't, the brie police will break down your door and beat you with the rind until, broken and smelling faintly of ammonia, you give in and eat it." CreationDate="2010-07-24T00:01:48.557" UserId="86" />
  <row Id="2580" PostId="3047" Text="@hobodave: closer than VA/DC/NY" CreationDate="2010-07-24T00:08:20.257" UserId="203" />
  <row Id="2581" PostId="2970" Text="The fat will already be on the surface because it has a lighter density than water." CreationDate="2010-07-24T00:14:25.520" UserId="426" />
  <row Id="2582" PostId="3030" Text="comments addressed in edit" CreationDate="2010-07-24T00:21:10.747" UserId="1019" />
  <row Id="2583" PostId="3056" Text="Welcome @SamAlterman. I fixed the capitalization in your answer, hope you don't mind." CreationDate="2010-07-24T00:28:38.797" UserId="60" />
  <row Id="2584" PostId="3053" Score="1" Text="@Knives You're absolutely right.  I'm still in hospital from the last time I threw out the rind." CreationDate="2010-07-24T00:29:09.453" UserId="1208" />
  <row Id="2585" PostId="3052" Text="+1: the sugar should be fully dissolved before bringing the jam back to a boil." CreationDate="2010-07-24T00:34:29.113" UserId="1320" />
  <row Id="2586" PostId="3056" Text="thank you hobodave" CreationDate="2010-07-24T00:37:08.343" UserId="1364" />
  <row Id="2588" PostId="3042" Score="1" Text="It can really make a big difference with espresso. coffeegeek.com recommended that you spend as much on your grinder as you do on your espresso machine (up to a few hundred dollars)." CreationDate="2010-07-24T00:56:12.907" UserId="243" />
  <row Id="2589" PostId="1423" Text="Wine can last hours once opened, or it can last days. It all depends on the wine, and refrigerating it will help. Also, don't be afraid of wines with steel screw tops that will allow you to reseal the bottle for much longer storage. Yeah, it's pretty universally used by the swill makers, but there are some reputable vintners using steel closures these days. Do your homework and talk to the wine expert where you get your wine." CreationDate="2010-07-24T01:32:01.450" UserId="990" />
  <row Id="2590" PostId="2868" Text="@Lord Torgamus: Yikes! Word your question imperfectly and expect it to be closed mercilessly?" CreationDate="2010-07-24T01:34:00.150" UserId="285" />
  <row Id="2591" PostId="1848" Text="Aww, darn. Sorry for not checking their availability before recommending." CreationDate="2010-07-24T01:38:49.607" UserId="364" />
  <row Id="2592" PostId="3052" Text="It was still somewhat grainy, but much less so. Next time, I will definitely take more care with dissolving the sugar." CreationDate="2010-07-24T01:57:32.217" UserId="364" />
  <row Id="2593" PostId="3050" Text="I don't recall whether the berries were grainy or not. Thank you for the recipe-specific advice for dissolving the sugar. I think that site is one of the best for canning, but I wish their instructions were more specific or provided some trouble-shooting." CreationDate="2010-07-24T02:01:06.637" UserId="364" />
  <row Id="2594" PostId="2617" Text="Should you have a lid on during the popping process?" CreationDate="2010-07-24T02:10:00.967" UserId="364" />
  <row Id="2595" PostId="3047" Text="In Montreal area, this is called General Tao chicken and it is the way you describe it from the DC/VA area." CreationDate="2010-07-24T02:28:54.777" UserId="1369" />
  <row Id="2596" PostId="3047" Text="There's a little strip-mall chinese joint near here that makes a nearly perfect General Tso's chicken. Flavorful, spicy, crunchy. I order it at least 75% of the time. I would love to have a great recipe of this dish also." CreationDate="2010-07-24T02:38:18.187" UserId="649" />
  <row Id="2597" PostId="2868" Text="@nohat, to some degree, yeah.  SE sites aren't about passing values judgments on things; anything that asks for &quot;the best&quot; or &quot;what's better&quot; or &quot;your opinion&quot; almost certainly deserves to be closed.  Especially in the beta/definition phase, we have to be brutal, or else people will try to get away with this stuff forever.  They might try to get away with it forever anyways, but we've tried being permissive in the past, and you know what they say about trying the same thing and expecting different results...." CreationDate="2010-07-24T02:58:44.393" UserId="1304" />
  <row Id="2598" PostId="2880" Text="@kia @Dinah: all is well, this is what beta/definition is for!" CreationDate="2010-07-24T03:02:32.480" UserId="1304" />
  <row Id="2599" PostId="2889" Text="I live in the progressive DC suburb-land of northern VA, so no gun cleaner... maybe after I move to Norfolk in a few days, eh?" CreationDate="2010-07-24T03:04:04.660" UserId="1304" />
  <row Id="2600" PostId="2617" Text="@Justrightmenus:  Yes, I said &quot;cover&quot; in my post but didn't specifically say &quot;cover with a lid&quot;.  You'll want to keep it covered." CreationDate="2010-07-24T03:42:59.977" UserId="426" />
  <row Id="2601" PostId="2660" Text="That is a very good suggestion...to just cover the bottom of the pan with kernels.  I haven't popped popcorn in a pan in ages but now that you mention it that's what I think I did." CreationDate="2010-07-24T03:44:28.573" UserId="426" />
  <row Id="2602" PostId="2617" Text="Oops... missed that entirely; I read it a couple times and didn't see &quot;cover&quot; - sorry!" CreationDate="2010-07-24T03:55:48.103" UserId="364" />
  <row Id="2603" PostId="3060" Score="1" Text="I have tried this and I could not get clear cubes." CreationDate="2010-07-24T03:58:59.503" UserId="183" />
  <row Id="2604" PostId="2617" Text="No problem....at first I thought maybe I had neglected to say cover but then realized it was kind of buried in there." CreationDate="2010-07-24T04:00:27.680" UserId="426" />
  <row Id="2605" PostId="1961" Text="I would never get to two years. Every winter I make at least one five bean chilli to finsih beans off and rotate stock. I'm trying a nine bean chilli come winter this year." CreationDate="2010-07-24T04:12:14.580" UserId="611" />
  <row Id="2606" PostId="3016" Score="2" Text="In my Navy days, we'd reuse the oil for about six meals. Bear in mind that this was a 20 litre deep-fryer making food for 100-200 hungry sailors though.&#xA;If we weren't using it too often, the oil would last about two weeks in the fryer.&#xA;&#xA;Just remember this rule of flavour transference: If you've deep-fried egg-plant, the oil will taste of it for ever." CreationDate="2010-07-24T04:26:04.757" UserId="611" />
  <row Id="2608" PostId="3063" Text="Yes, that's what I meant." CreationDate="2010-07-24T04:30:51.787" UserId="99" />
  <row Id="2609" PostId="2941" Text="In my area of the world, you get street vendors with all sorts of fresh fruit and one of these manual juicers. Pick any fruit you want and they'll juice it into a cup for you, pomegranates included. &#xA;It seems to work quite well, and I don't recall seeing any red-stained vendors." CreationDate="2010-07-24T04:38:45.430" UserId="611" />
  <row Id="2611" PostId="2787" Score="1" Text="freezing in cube trays is a huge time saver and a great way to quickly pull together a sauce" CreationDate="2010-07-24T05:12:57.097" UserId="1302" />
  <row Id="2612" PostId="3074" Score="3" Text="I don't think a sugar content of 40% constitutes _nearly identical_." CreationDate="2010-07-24T05:15:55.970" UserId="60" />
  <row Id="2613" PostId="3013" Score="2" Text="alcohol will never fully cook away. Alton Brown covers this. I have made this recipe skip it and it will be good. Its going to be used as a solvent but you wont be missing too much. for flavor you could add a little bit of agave." CreationDate="2010-07-24T05:21:38.423" UserId="1302" />
  <row Id="2614" PostId="3074" Score="1" Text="they arent identical at all" CreationDate="2010-07-24T05:22:40.683" UserId="1302" />
  <row Id="2615" PostId="3074" Text="sweet, sorry guys, no more sarcasm, I get it..." CreationDate="2010-07-24T05:38:16.727" UserId="1363" />
  <row Id="2616" PostId="3074" Score="1" Text="@dbonomo: http://www.urbandictionary.com/define.php?term=sarcasm%20on%20the%20internet" CreationDate="2010-07-24T05:48:09.753" UserId="60" />
  <row Id="2617" PostId="3047" Text="@Tim: Ask for their recipe and share? :D" CreationDate="2010-07-24T05:55:02.203" UserId="60" />
  <row Id="2618" PostId="3074" Score="2" Text="+1 because they _are_ almost the same, except for the ruddy huge bunch of sugar dumped in condensed." CreationDate="2010-07-24T05:56:54.760" UserId="266" />
  <row Id="2620" PostId="3047" Text="hobodave, if this question (  http://cooking.stackexchange.com/questions/1241/whats-a-good-recipe-for-us-style-teriyaki-chicken-closed)&#xA;&#xA;was closed, then I'm going to have to vote to close your question as well:" CreationDate="2010-07-24T07:21:07.543" UserId="210" />
  <row Id="2621" PostId="3047" Text="I think you might be able to get away with it if you posted a recipe you have tried, and pointed out the flaws in it, then you might be able to solicit suggestions for modifications.  But in its current form it seems too localized (only a few places in North America) and too subjective (the only real answer correct answer depends on your taste buds).  as well as being borderline off topic.  So apart from not being an exact duplicate, being about the site and actually being a question, you have hit all of the reasons to close :-).  Good work ;-)." CreationDate="2010-07-24T07:54:16.497" UserId="210" />
  <row Id="2622" PostId="3047" Score="1" Text="@Sam: I'd just like to point out a few significant differences between the two posts. I don't pose it as a &quot;what is a good&quot;, nor &quot;what is the best&quot; question. I've listed most of the ingredients in it. My region isn't a &quot;few places&quot;, as stated by myself and indicated by commenters it covers nearly the entire eastern seaboard of North America, as far inland as Michigan. I'd hardly call that _too localized_, as opposed to an interstate exit in a single city. However, it's your vote to do with as you please." CreationDate="2010-07-24T08:17:10.310" UserId="60" />
  <row Id="2623" PostId="3047" Text="@Sam: I suggest you read http://meta.cooking.stackexchange.com/questions/49/restaurant-mimicry-questions-allowed and voice your opinions there, or start a new meta if you don't feel this quite fits into that mold." CreationDate="2010-07-24T08:20:39.587" UserId="60" />
  <row Id="2624" PostId="3074" Text="Beer is almost the same as water" CreationDate="2010-07-24T08:24:24.070" UserId="60" />
  <row Id="2625" PostId="3047" Score="1" Text="@hobodave, maybe as a non american part of a country seems a small area to me.  Agreed that it is not a 'what is a good' or 'what is best', but I still feel that it would be better phrased as a 'how can I fix this so it is more like X', and would have a wider audience even if they had never eaten the actual dish in question.  Also part of me feels that as you are highly reputable, it may be seen as favouritism for 'the in crowd' and maybe that is clouding my judgement" CreationDate="2010-07-24T08:27:56.713" UserId="210" />
  <row Id="2626" PostId="3058" Text="Great rule! That's how I got through two months in China, with the added caveat, &quot;Stop asking what you're eating.&quot;" CreationDate="2010-07-24T12:23:01.460" UserId="1259" />
  <row Id="2627" PostId="3047" Score="1" Text="@Sam: When talking about regional food, `too localized` is a bit of a farce, as I'm sure most people would agree.  There are sweets found only in West Bengal.  Does that mean discussion about Bengali sweets is not allowed here because they are `too localized`? what about szechuan food?  As a cooking Q&amp;A site, I would expect it to be slightly more open to such questions." CreationDate="2010-07-24T12:37:47.140" UserId="1208" />
  <row Id="2628" PostId="3047" Text="PS.  West Bengal is 1/25th the size of New York State, and Vietnam is about the size of the East Coast.  Henceforth, I suggest we vote to close Vietnamese and Bengali cuisine questions as too localized..." CreationDate="2010-07-24T12:40:24.030" UserId="1208" />
  <row Id="2631" PostId="3047" Score="4" Text="@Sam: I disagree with you in this case because the OP (hobodave) has provided objective criteria for evaluating the answers.  Specifically, there are criteria for the colour, spiciness, and basic ingredients.  I am intimately aware of the differences between what dave is referring to and the generic &quot;General Tso&quot; you find on recipe sites and many restaurants.  This is a difficult question with an objectively correct answer, whereas &quot;U.S. Style Teriyaki Chicken&quot; can actually refer to any number of different dishes, and the only criteria given was &quot;damn good.&quot;" CreationDate="2010-07-24T13:00:52.633" UserId="41" />
  <row Id="2632" PostId="3047" Text="@Aaronut, @Sam, and @hobodave... shouldn't this discussion be happening in meta? That way it's preserved for posterity and not just in the comments of a question? We should want to be able to point to it when similar situations arise in the future." CreationDate="2010-07-24T13:04:11.207" UserId="99" />
  <row Id="2633" PostId="3047" Text="@Aaronut, @Sam, and @hobodave, here is the relevant discussion that happened on meta: http://meta.cooking.stackexchange.com/questions/49/restaurant-mimicry-questions-allowed/70#70 From the criteria listed there, this question looks like it's on topic." CreationDate="2010-07-24T13:07:47.580" UserId="99" />
  <row Id="2634" PostId="3079" Text="Which kind of congee do you want? Chiuchow plain or with added ingredients, maybe bean-curd or beef, chiken, perhaps noodles. is it deep fried? There are lots of variations." CreationDate="2010-07-24T13:23:58.557" UserId="115" />
  <row Id="2635" PostId="2819" Text="I've not watched this show, but ready-steady-cook (=BBC - I'm in europe) and Masterchef are fave shows what I have a bit of time to spare. I'm pretty good with common techniques (chopping, for instance), but no pro. I'll go watch a few online, see if there are any surprises. Good prep and good tools help, of course. :)" CreationDate="2010-07-24T14:06:21.310" UserId="1274" />
  <row Id="2636" PostId="2780" Text="True! And the little idiosyncracies in sound your own fave dishes and utensils / pans have." CreationDate="2010-07-24T14:08:01.463" UserId="1274" />
  <row Id="2637" PostId="2872" Text="I expect needing a bit more time than the ideal on most steps, but not all that much - I do not live at a dorm any more. That, and having 'buffer-safe' elements - some sauces can sit quietly for a while quite safely." CreationDate="2010-07-24T14:09:33.517" UserId="1274" />
  <row Id="2638" PostId="2911" Text="2 Things I thank you for:&#xA;&#xA;1. The clean hand. That may come in handy.&#xA;2. The MasterCook format (from your link). It may help in other matters. Thanks!" CreationDate="2010-07-24T15:00:35.377" UserId="1274" />
  <row Id="2639" PostId="2772" Score="1" Text="As the Italians say: &quot;The pasta doesn't wait&quot;." CreationDate="2010-07-24T15:01:11.133" UserId="1274" />
  <row Id="2640" PostId="3037" Text="Exactly what I was going to suggest. Whipped cream for lightness, gelatine for stability." CreationDate="2010-07-24T15:04:17.023" />
  <row Id="2641" PostId="1940" Text="Gouda gives a creamy flavour to Fondue. Don't be dogmatic. :-)" CreationDate="2010-07-24T15:20:40.397" UserId="1377" />
  <row Id="2642" PostId="3061" Score="2" Text="You also need a burr grinder for a French press. Blade grinders are fine for drip coffee, I think, but if you need a consistently fine (espresso) or consistently coarse (French press) grind, you'll likely need a burr grinder for good results." CreationDate="2010-07-24T15:34:38.623" UserId="45" />
  <row Id="2643" PostId="3042" Score="1" Text="I would disagree about the French press. The problem with a blade grinder is that you can't get a consistently coarse grind, so your French-pressed coffee gets gritty." CreationDate="2010-07-24T15:35:50.167" UserId="45" />
  <row Id="2644" PostId="2770" Text="I've gotten some great answers I will be looking into. Instead of marking one answer as 'the answer', how do people feel about making this a community wiki?" CreationDate="2010-07-24T15:40:19.760" UserId="1274" />
  <row Id="2646" PostId="2868" Text="@Lord Torgamus: I don't think I could disagree more with almost everything you say. Opinions seem almost the very core of &quot;seasoned advice&quot;. Being brutal seems more likely to frighten away potential contributors rather than straighten them out. I guess you subscribe to a &quot;strict father model&quot; when it comes to managing these sites, and I'm more in the &quot;nurturant parent&quot; camp, where users can learn from their mistakes by being shown the right way, rather than being told they're wrong." CreationDate="2010-07-24T16:28:55.983" UserId="285" />
  <row Id="2647" PostId="782" Score="1" Text="Hurrah!  Another use for the citric acid that I bought last month to make elderflower cordial." CreationDate="2010-07-24T16:47:26.707" UserId="633" />
  <row Id="2648" PostId="3095" Score="2" Text="+1 for lawnmower reference." CreationDate="2010-07-24T16:48:27.877" UserId="217" />
  <row Id="2649" PostId="1567" Text="@RyanElkins I specifically said 'sour' and specified that means the brine is salt water, not vinegar.  Dill is a flavoring, not a method of preserving." CreationDate="2010-07-24T16:48:50.840" UserId="229" />
  <row Id="2650" PostId="2727" Text="Thanks, this is the first answer that actually answers the question.  I'll give tarragon a try." CreationDate="2010-07-24T16:50:06.703" UserId="229" />
  <row Id="2651" PostId="3047" Text="@Mike: You are correct. I tried to steer it there earlier." CreationDate="2010-07-24T17:33:38.880" UserId="60" />
  <row Id="2652" PostId="2836" Text="I've done both together." CreationDate="2010-07-24T17:39:49.557" UserId="1259" />
  <row Id="2653" PostId="3112" Score="2" Text="Not all grocery stores; some will actually dye it red again!  Yuck!" CreationDate="2010-07-24T17:43:22.640" UserId="41" />
  <row Id="2654" PostId="3047" Text="@hoboodave, I see your link to it there now buried in this wall of comments. My mistake :-)" CreationDate="2010-07-24T17:56:09.120" UserId="99" />
  <row Id="2656" PostId="3088" Text="I'm going shopping this afternoon. I'm going to try this tonight, I'll let you know how it turns out." CreationDate="2010-07-24T18:08:15.867" UserId="60" />
  <row Id="2657" PostId="3095" Text="I find that the Simply Organic dried parsley has pretty good taste. Not sure what they do with it, but it's green where every other dried parsley I've seen is mostly brown/yellow." CreationDate="2010-07-24T18:08:49.890" UserId="219" />
  <row Id="2658" PostId="3115" Text="I would do that, and add a weight to press the juice out." CreationDate="2010-07-24T18:12:09.243" />
  <row Id="2659" PostId="3112" Score="1" Text="The butcher at our Publix told us that each store throws out about 100 lbs of meat a day. With 1016 stores, that's over 18k tons a year. They used to give it to homeless shelters, but one sued a grocery store for food poisoning so now they throw it away instead." CreationDate="2010-07-24T18:38:21.440" UserId="1259" />
  <row Id="2662" PostId="3118" Text="What link do you mean?" CreationDate="2010-07-24T18:47:57.207" UserId="1274" />
  <row Id="2665" PostId="1940" Text="I've had good fondue with gouda and/or cheddar. Gouda is more an 'additive' than a fondue base, though (imho)." CreationDate="2010-07-24T18:55:32.620" UserId="1274" />
  <row Id="2667" PostId="2565" Text="And with 'isn't perfectly clean' - that goes for the outside as well." CreationDate="2010-07-24T19:29:45.957" UserId="1274" />
  <row Id="2668" PostId="2571" Text="I've switched to a cast-iron (they call it Chinese style here, but don't know whether that's true) myself a few year back, and it helped a lot. Season it well, for sure, and change your cooking technique to match. Additional advantage is that you don't need as large a (or custom) gas flame underneath your work if you pre-heat it well. Don't overfill either, but that's more about cooking result than damage." CreationDate="2010-07-24T19:33:05.510" UserId="1274" />
  <row Id="2669" PostId="2778" Text="Ah yes, I know that map style well, there's a (German, I think) site that does the same for bands (music).&#xA;&#xA;I'm liking what I see, though.... for instance, when I enter 'mango', I get suggestion I immediately understand, but also ones that require a bit more cleverness.&#xA;&#xA;Edit: Is it just me, or is their ingredient list still a bit short?" CreationDate="2010-07-24T19:48:52.587" UserId="1274" />
  <row Id="2670" PostId="1959" Text="I recently purchased a good electronic (meat) thermometer, cause I felt my over wasn't reliable either. Turns out it is, just slightly off from any 'regular' scale. If you like to cook, you'll want such a thermometer yourself anyway." CreationDate="2010-07-24T20:31:49.380" UserId="1274" />
  <row Id="2671" PostId="3124" Text="I'd assumed more sticking was likely; but I was wondering if to combat this you have to cook differently somehow? More oil? More/Less heat? etc." CreationDate="2010-07-24T21:01:55.860" UserId="1181" />
  <row Id="2672" PostId="3118" Text="@Tobiasopdenbrouw Link? The word link doesn't appear in @hobodave's post." CreationDate="2010-07-24T21:05:32.357" UserId="219" />
  <row Id="2673" PostId="3134" Score="3" Text="Can you be a little more specific about what the sauce actually is?  What it looks like, tastes like, any ingredients you know of?  I don't think that you're likely to get a great answer without any more details." CreationDate="2010-07-24T21:31:44.507" UserId="41" />
  <row Id="2675" PostId="3136" Text="I think the typical American grocery store must have a pretty crap selection then. None of those words/brands even occurred on any of the ones I looked at." CreationDate="2010-07-24T21:59:34.917" UserId="60" />
  <row Id="2676" PostId="3133" Text="Thanks! You saved me, I was going to buy cream sherry. There were 4 brands of cream sherry, and only one each of dry &amp; very dry. Sherry was not the brand." CreationDate="2010-07-24T22:00:51.500" UserId="60" />
  <row Id="2677" PostId="3133" Text="And yes, it was a substitute for rice wine. :) General Tso's here I come!" CreationDate="2010-07-24T22:01:23.263" UserId="60" />
  <row Id="2679" PostId="3100" Text="You might want to try fresh Ricotta still.  My mom would skip the Ricotta or use a very small amount in her Lasagna for the same reason of disliking the flavor, but that was store bought.  When I made the Ricotta using the method in my answer, it was so good we increased the amount from the original recipe (so say orig was 1 cup, she was doing 0-1/4 cup, with fresh we went with 1.5 cups). It is now one of the primary flavors in my Lasagna." CreationDate="2010-07-24T22:31:41.240" UserId="203" />
  <row Id="2680" PostId="3123" Text="I have good success with using the yogurt/milk combo.  I usually do 1/2 and 1/2 but it probably depends on how thick your yogurt is." CreationDate="2010-07-24T22:47:07.493" UserId="65" />
  <row Id="2681" PostId="3088" Text="@hobodave: Looking forward to hearing about it!  Hope I didn't make any major screwups in my adjustments, it's always easier when I'm in the kitchen. ;)" CreationDate="2010-07-24T23:16:08.980" UserId="41" />
  <row Id="2682" PostId="3088" Text="@Aaronut: Operation Tso is complete. Photos: http://www.flickr.com/photos/hobodave/sets/72157624450024941/ It certainly looks like what I'm used to, and the orange zest is definitely a nice touch. However, it just wasn't that spicy (hot). I had to redo the peppers because the first batch burnt so quickly, it took maybe 2 minutes to fry the peppers before they would burn. Also, the consistency of this was SUPER THICK. It went from liquid to paste in a flash, I had to add another cup of broth to get it somewhat normal. It's still somewhat _off_ in consistency, it oozes off in sheets." CreationDate="2010-07-25T01:44:19.460" UserId="60" />
  <row Id="2683" PostId="3088" Text="It certainly tastes good, and it's better than the crap I've had out here in Chicago. I think it just needs more heat, and a consistency tweak. Eating the chilis gives it a nice kick of heat though." CreationDate="2010-07-25T01:44:49.630" UserId="60" />
  <row Id="2684" PostId="2868" Text="@nohat: This is something I learned in college the hard way.  When you have an organization that lets anyone in, you get a lot of crappy people.  When you add an application process and a few requirements, quality increases dramatically.  As for opinions, see the existing SO model.  Hard to argue with that." CreationDate="2010-07-25T01:51:35.980" UserId="1304" />
  <row Id="2685" PostId="3147" Text="What do you mean by &quot;best&quot;?" CreationDate="2010-07-25T01:55:04.723" UserId="1304" />
  <row Id="2686" PostId="3088" Text="@hobodave: Interesting, how many chilies did you use?  And did you use tapioca or corn starch?  Generally there's no other &quot;heat source&quot; in General Tso, but if you're not getting the right amount of heat, you might consider chili oil, or an actual fresh chili pepper (with seeds).  In any case, I'm glad to hear that it was at least a moderate success; if you get it really nailed down in the future after a few iterations, be sure to give us an update!" CreationDate="2010-07-25T01:57:00.693" UserId="41" />
  <row Id="2687" PostId="3088" Text="@Aaronut: I used a big handful, like 20. I used tapioca, my first time. Do you think I overcooked the sauce? It literally went from broth like consistency to super snot in less than 5 seconds." CreationDate="2010-07-25T01:59:07.897" UserId="60" />
  <row Id="2688" PostId="3088" Text="Also @hobodave, that's actually roughly the consistency I thought you were going for, since you complained about runniness; should've been more specific!  (Edit: No, you probably didn't overcook, but a ratio of 3 tbsp to 1 cup *will* form almost a paste; the original recipe uses 1 tbsp to 3/4 cup and is runny; to get the consistency you want right now, I guess you'd want to use about 2 tbsp.  And my guess is that since you had to dilute it, that's part of why it turned out a bit less spicy.)" CreationDate="2010-07-25T02:00:12.917" UserId="41" />
  <row Id="2689" PostId="3088" Text="It's hard to describe consistency in words." CreationDate="2010-07-25T02:02:00.230" UserId="60" />
  <row Id="2690" PostId="3133" Score="1" Text="Sherry is a type of wine not a brand, like port or Pinot noir. (Although not named for the grapes that make it unlike a lot of wines)" CreationDate="2010-07-25T02:02:48.200" UserId="446" />
  <row Id="2691" PostId="3088" Text="Oh, and I have to ask... did you use MSG?  Even though I never do, it tends to affect your perception of heat, and that could be why it tasted spicier in the restaurants... the other thing you could do is use chili sauce, like the sriracha hot sauce." CreationDate="2010-07-25T02:02:57.357" UserId="41" />
  <row Id="2692" PostId="3088" Text="So @hobodave, those photos are from tonight?  They actually look pretty damn close, aside from not being able to see any actual chilies.  (And the broccoli is a little less vibrant - but that might be just lighting.)" CreationDate="2010-07-25T02:09:17.060" UserId="41" />
  <row Id="2693" PostId="3133" Text="@sarge, I just found [this](http://en.wikipedia.org/wiki/Sherry#The_.22Sherry.22_brand) - apparently it *is* a registered name but is used generically in the U.S." CreationDate="2010-07-25T02:09:51.770" UserId="41" />
  <row Id="2694" PostId="3088" Text="@Aaronut: Yes I used MSG. I have a much more heat tolerant palate than most, so I think I'll do what you suggest and take matters into my own hands next time. The photos are from tonight. There are actually 4 chilis in the first picture (some look like a shadow) and 1 in the closeup. And it does actually look very close to what I'm used to, maybe slightly less red. Do you think they use cayenne in the sauce for heat and color? And yea, I overcooked the broccoli for a few minutes when I got distracted." CreationDate="2010-07-25T02:18:15.667" UserId="60" />
  <row Id="2695" PostId="3088" Text="@hobodave: I'd be very surprised if they used cayenne.  Chili sauce is more likely - some tend to be quite red in colour.  I also wouldn't rule out artificial colouring - or even natural colouring, from something like turmeric.  I'm admittedly guessing, though; the only way to know for *sure* would be to ask them..." CreationDate="2010-07-25T02:22:20.757" UserId="41" />
  <row Id="2696" PostId="3147" Score="1" Text="I'd imagine he means that they retain their flavour." CreationDate="2010-07-25T02:37:14.030" UserId="219" />
  <row Id="2697" PostId="3150" Score="4" Text="When making pesto with Cilantro I like to use toasted walnuts instead of pine nuts." CreationDate="2010-07-25T02:39:01.917" UserId="426" />
  <row Id="2698" PostId="3155" Score="1" Text="I can't imagine throwing an ear of corn into the microwave because it is so good and easy to boil in water. Boil it (sans husk) for about 20 minutes and let each person add butter, salt, and pepper to taste. yummmmmm!" CreationDate="2010-07-25T03:06:45.020" UserId="217" />
  <row Id="2699" PostId="3155" Score="1" Text="20 minutes? Five works for me." CreationDate="2010-07-25T03:19:49.693" UserId="219" />
  <row Id="2700" PostId="3134" Text="Unfortunately, it's been a long time, and the place is 500+ miles away, so it's kind of difficult.  All I can definitively say is that it's creamy, nearly white, and delicious when served over rice/chicken." CreationDate="2010-07-25T03:29:35.940" UserId="1010" />
  <row Id="2701" PostId="3149" Text="at which point do they die? Any way to put them out of their misery quickly before commencing with the rest of the prep?" CreationDate="2010-07-25T03:32:43.287" UserId="1387" />
  <row Id="2702" PostId="3160" Text="interesting, wondering if you've ever had sticky toffee pudding? It's basically an awesome cake on top of a pool of &quot;toffee&quot;. I'm wondering if the toffee is technically butterscotch because its in a liquid stage." CreationDate="2010-07-25T03:43:53.223" UserId="1387" />
  <row Id="2703" PostId="3025" Text="+1 for mentioning segregating different foods. Thanks! :)" CreationDate="2010-07-25T03:52:40.067" UserId="1329" />
  <row Id="2705" PostId="3123" Text="I've also done a mix of yogurt and water (about 3:2), but it was for a yeast dough, not chemically leavened, so I don't know if I managed to get the acid balance correct or not, but it came out fine." CreationDate="2010-07-25T04:09:59.293" UserId="67" />
  <row Id="2706" PostId="3155" Text="@Ben : if you're cooking for 1, and it's the middle of the summer (and you don't want to further heat up the house), the microwave is your friend." CreationDate="2010-07-25T04:13:24.627" UserId="67" />
  <row Id="2709" PostId="2944" Score="1" Text="I find using products like that disgusting, sorry. I'm not going to pretend by saying 'interesting' when what I mean is 'ew.'" CreationDate="2010-07-25T05:37:43.717" />
  <row Id="2710" PostId="3145" Text="Thing is, I bought it in Barcelona. Where I live you can't get proper dry-cured ham. And yes, I live in a hot country." CreationDate="2010-07-25T06:13:46.563" UserId="706" />
  <row Id="2711" PostId="3145" Score="2" Text="Thing is, you cannot refrigerate it or it happens what happened to you, no matter what the circumstances are, the ham will not think 'oh, I'll not grow mold because poor Electric Monk went all the way to Barcelona to buy me!' :-) Anyway, while you decide if you'll eat the rest or throw it out, cut the mold and take it out of the fridge, ASAP." CreationDate="2010-07-25T07:01:26.420" UserId="89" />
  <row Id="2712" PostId="3145" Score="1" Text="BTW, according to this http://cocina.comohacerpara.com/n2089/como-eliminar-el-moho-del-fiambre.html you can wash the ham with a salt and water mix and it'll be ready for eating. Here http://www.eljamon.com/espa%C3%B1ol/cerdoblanco.htm, it says that in a big quantity it's not advisable to eat, but else you can clean it up with oil or with water, as long as we are talking about a whole leg, not slices." CreationDate="2010-07-25T07:08:36.097" UserId="89" />
  <row Id="2713" PostId="2747" Score="1" Text="meh, I know what he meant.  Though I didn't know the other two words. thank you for increasing my vocab @chris" CreationDate="2010-07-25T07:41:05.817" UserId="1208" />
  <row Id="2714" PostId="3145" Text="Finally, if I went on a trip and loved ham with a passion, I'd **personally** risk a test after a clean, I might not get sick after all. Not saying that **you** should do the same :-). At least from the bit of searching I've done, most mention that white mold on a leg just needs cleaning with oil or water, as long as it's not excessive." CreationDate="2010-07-25T07:51:11.440" UserId="89" />
  <row Id="2715" PostId="3060" Text="You need to make sure there are no other impurities so impurities in the ice cube tray, anything that falls into the ice cube tray whilst it is freezing, including any other ice and andy rough edges on the ice cube tray will allow potentially allow a crystal to form as well." CreationDate="2010-07-25T08:22:09.790" UserId="126" />
  <row Id="2716" PostId="3167" Text="Yeah. Try making a standard Mornay using queso blanco and see where that gets you." CreationDate="2010-07-25T08:36:57.977" />
  <row Id="2717" PostId="3169" Text="Creaming the butter and sugar is kind of an important step. The--simplifying here--sharp edges of the sugar slice through the fat globules in the butter, making them smaller, which makes the end result more tender." CreationDate="2010-07-25T08:38:44.617" />
  <row Id="2719" PostId="3168" Score="1" Text="You may wish to edit the title of your question to say 'without'." CreationDate="2010-07-25T09:23:02.533" />
  <row Id="2720" PostId="3170" Score="1" Text="Thing is, many Jamon-related sites say that for Jamon to develop a layer of mold us quite natural and completely harmless..." CreationDate="2010-07-25T10:33:07.433" UserId="706" />
  <row Id="2721" PostId="3146" Text="Should they be boiled first?" CreationDate="2010-07-25T11:57:01.620" UserId="177" />
  <row Id="2722" PostId="3171" Text="I've learned the similar lesson that the only way to prepare a griddle for pancakes is to cook some pancakes on it. They'll turn out somewhat odd, but those that follow look fine." CreationDate="2010-07-25T12:20:06.583" UserId="557" />
  <row Id="2723" PostId="3171" Text="I alway loose the first, and sometimes the second, to the pan." CreationDate="2010-07-25T12:44:40.603" UserId="183" />
  <row Id="2724" PostId="3171" Text="bah ...colorless crepes ... that's why I prefer pannenkoeken; the crepe like version, not the baked one that's more like a large yorkshire budding : http://www.dutchclub.org/index.php?option=com_content&amp;view=article&amp;id=35:pannekoeken--dutch-pancakes" CreationDate="2010-07-25T12:49:13.793" UserId="67" />
  <row Id="2726" PostId="3155" Text="I honestly have no clue how long to boil corn, but I know that I've boiled it for 20 minutes with great results.  5 minutes probably will work just as well :-)." CreationDate="2010-07-25T13:27:34.317" UserId="217" />
  <row Id="2727" PostId="3155" Text="@Joe Good point." CreationDate="2010-07-25T13:28:03.690" UserId="217" />
  <row Id="2728" PostId="871" Text="I'm not sure I agree that *we want the almost expired but not expired ones* .. fresh eggs are best, imo." CreationDate="2010-07-25T13:42:07.930" UserId="968" />
  <row Id="2729" PostId="3171" Score="1" Text="+1 for the tester .. the pan needs to heat up before the crepes can be created successfully." CreationDate="2010-07-25T13:49:19.520" UserId="968" />
  <row Id="2730" PostId="2585" Text="This worked well. Microwaved and then waited a few minutes before saving in a Ziploc." CreationDate="2010-07-25T13:57:47.940" UserId="183" />
  <row Id="2731" PostId="2043" Text="In my experience, if you continue to cook the liquid the floury taste will subside." CreationDate="2010-07-25T13:58:42.977" UserId="968" />
  <row Id="2732" PostId="3181" Text="If you refrigerate the ham it will rot. The ideal temp is 15 or 20ºC. Colder are more humid is worse than warmer and drier in this particular case." CreationDate="2010-07-25T14:33:00.180" UserId="89" />
  <row Id="2733" PostId="3147" Text="Thank you CeeJayoz: I do mean retain their flavour (essence)!!" CreationDate="2010-07-25T15:40:34.533" UserId="177" />
  <row Id="2734" PostId="3181" Text="Unfortunately, I live in Tel Aviv which is both humid and hot. 35 C + 80% humidity is not uncommon for July." CreationDate="2010-07-25T15:58:55.650" UserId="706" />
  <row Id="2735" PostId="3187" Score="4" Text="As a corollary to this corollary: If you regularly drink Two-Buck Chuck, ignore this rule of thumb. ;)" CreationDate="2010-07-25T16:20:08.707" UserId="41" />
  <row Id="2737" PostId="3190" Score="1" Text="+1 from me, this is exactly what I do with mine" CreationDate="2010-07-25T18:13:37.160" UserId="1266" />
  <row Id="2738" PostId="2577" Text="I'm going to try both of these.&#xA;On the other hand, I'm also going to see if I can get Henderson's Relish shipped to me somehow.&#xA;&#xA;I'll post results, but it might be a few weeks." CreationDate="2010-07-25T18:43:57.330" UserId="611" />
  <row Id="2739" PostId="3192" Score="2" Text="Further to that, allowing chocolate chip cookie dough to rest in the fridge for 24-36 hours before baking (yes, this requires an astonishing level of self-control) will give you cookies with a lot more depth of flavour." CreationDate="2010-07-25T18:43:57.893" />
  <row Id="2740" PostId="3181" Text="Well, you bought your ham in the wrong season. Refrigerate it, clean the white mold and eat it fast." CreationDate="2010-07-25T19:06:10.547" UserId="89" />
  <row Id="2741" PostId="3192" Score="1" Text="If you can, you should do this anyway - even if you have creamed the butter." CreationDate="2010-07-25T19:18:53.220" UserId="86" />
  <row Id="2742" PostId="3194" Text="But, is it cooked unti the skin has &quot;crackled&quot;, or is that done as part of re-heating/finishing?" CreationDate="2010-07-25T19:22:55.410" UserId="1266" />
  <row Id="2743" PostId="3194" Text="As Roux stated, same would go for osso buco or anything that needs long braising.  Par-cooking is employed for many things including relatively quick-cooking items.  For instance in a banquet scenario the steaks are &quot;marked&quot; on the grill (day before or earlier in the day) and then finished in the oven for service." CreationDate="2010-07-25T19:24:19.710" UserId="426" />
  <row Id="2744" PostId="3194" Score="1" Text="Pork belly will be cooked until it's tender and done.  The &quot;crackling&quot; and browning on the exterior that you'll see is done at service time.  Typically reheated and then placed in a salamander (overhead broiler) to crisp and brown the exterior.&#xA;You could do the same with your broiler at home." CreationDate="2010-07-25T19:26:00.690" UserId="426" />
  <row Id="2745" PostId="3190" Score="2" Text="I do the same -- you can freeze it if you're not going to be making stock right away" CreationDate="2010-07-25T19:48:51.027" UserId="67" />
  <row Id="2746" PostId="3187" Score="1" Text="Additional correlary : mad dog and thunderbird don't count as wine, nor does Boones Farm or wine coolers.  (they make the two buck chuck look good by comparison)" CreationDate="2010-07-25T19:55:04.507" UserId="67" />
  <row Id="2747" PostId="3188" Text="Agreed -- I wouldn't use a foul wine as you risk intensifying bad flavors), but I wouldn't go with anything expensive, either." CreationDate="2010-07-25T19:57:14.407" UserId="67" />
  <row Id="2748" PostId="3184" Text="I'd have to taste test, but when in college, doing the same (storing tossed in oil), I'd either steam it back to life (quicker than boiling)." CreationDate="2010-07-25T19:59:30.127" UserId="67" />
  <row Id="2749" PostId="3142" Score="2" Text="Mulch.  (for those of us who just can't stand cilantro)" CreationDate="2010-07-25T20:04:16.310" UserId="67" />
  <row Id="2750" PostId="1423" Text="Honestly, who keeps downvoting this?  I really hope I don't ever end up eating something made by one of you people who keeps opened white wine in the fridge for weeks and thinks it's still perfectly good.  I'm by no means a wine connoisseur, but keeping any opened wine around for weeks at a time is insanity." CreationDate="2010-07-25T20:31:18.397" UserId="41" />
  <row Id="2751" PostId="3200" Text="Note: By &quot;top&quot; and &quot;bottom&quot; I am referring to the sides with and without the seam, respectively.  Generally you'd start cooking them &quot;upside down.&quot;" CreationDate="2010-07-25T21:02:19.150" UserId="41" />
  <row Id="2752" PostId="2869" Score="1" Text="I like this idea, as I love eating soups. Do you have a recommendation for a good place to learn how to make them?" CreationDate="2010-07-25T21:13:23.683" UserId="1281" />
  <row Id="2753" PostId="3202" Text="Wiki says camembert must be aged at least three weeks while brie must be a week or more. Similar tastes, different regions." CreationDate="2010-07-25T21:18:30.927" UserId="219" />
  <row Id="2754" PostId="3206" Score="1" Text="Beware: CUI is a serious offense in some parts of the world." CreationDate="2010-07-25T21:59:26.853" UserId="41" />
  <row Id="2755" PostId="3201" Text="Was it prepared on board or was it a commercial product? Was it more like a tea or was it carbonated?" CreationDate="2010-07-25T22:14:45.903" UserId="446" />
  <row Id="2756" PostId="3205" Score="6" Text="You can also get sauced. Then anything will seem amazing." CreationDate="2010-07-25T22:15:30.443" UserId="149" />
  <row Id="2757" PostId="3181" Text="There has to be an irony here about ham ב–תײַב. Oh well, בתאבון!" CreationDate="2010-07-25T22:21:27.803" UserId="149" />
  <row Id="2758" PostId="3205" Text="Isn't beer a classic ingredient in sauce served with Toad In The Hole?" CreationDate="2010-07-25T22:22:05.587" UserId="557" />
  <row Id="2759" PostId="2577" Score="1" Text="I suggested the Parmigiano because it shares aromas with anchovies and fish sauce, but I have no idea how to make it liquid.  I'm very curious how it works out. Please let us know." CreationDate="2010-07-25T22:39:09.313" UserId="183" />
  <row Id="2760" PostId="3196" Score="6" Text="Keep the pulpy stuff with the seeds. It has a wonderful umami flavor.  Save in a small container in the fridge. Once you have enough pass it through a sieve and add it over cooked rice or to salad dressings." CreationDate="2010-07-25T22:57:53.923" UserId="183" />
  <row Id="2761" PostId="2104" Text="A damp towel also works in my experience, if you need to cut away from the sink. Just make sure you rewet the knife every single cut." CreationDate="2010-07-25T23:02:09.313" UserId="446" />
  <row Id="2762" PostId="871" Text="For everything _but_ hard-boiled eggs, if only because they're so damned hard to peel, I agree. :)" CreationDate="2010-07-25T23:20:12.687" UserId="184" />
  <row Id="2763" PostId="3201" Text="lemon and mint are both pretty common ingredients, do you remember other flavors? e.g. spicey, rum-based, whiskey-based" CreationDate="2010-07-25T23:28:06.510" UserId="390" />
  <row Id="2764" PostId="3208" Text="'Leftover crap beer' - Never thought I'd see those words together" CreationDate="2010-07-26T00:00:19.993" UserId="1394" />
  <row Id="2765" PostId="2492" Score="1" Text="Just some information, Quinoa is about 65g carbs per 100g, so for a low carb diet this should probably be avoided." CreationDate="2010-07-26T00:12:36.770" UserId="1394" />
  <row Id="2766" PostId="744" Score="4" Text="What swimming pool lets you cut onions there?" CreationDate="2010-07-26T00:16:54.517" UserId="1394" />
  <row Id="2767" PostId="3188" Text="@Joe and OP: Certainly I wouldn't start worrying about vintages, but the difference between Merlot and Cabernet is more than just a subtlety.  I also don't think a typical double-blind taste test, assuming the subject &quot;fails&quot;, necessarily proves that it makes no difference; simply not knowing *which* wine was used to make the sauce doesn't mean that they taste the *same*.  An ABX test perhaps, where a subject tries two otherwise identical samples and then attempts to identify which one is the &quot;mystery&quot; sample, would be more interesting." CreationDate="2010-07-26T00:18:05.387" UserId="41" />
  <row Id="2768" PostId="3137" Text="Love that stuff" CreationDate="2010-07-26T00:20:21.980" UserId="1394" />
  <row Id="2769" PostId="2955" Text="Ah, oh yea, right." CreationDate="2010-07-26T00:22:05.393" UserId="1200" />
  <row Id="2770" PostId="3218" Text="I think this is a good question, but really should be community wiki, as it's rather subjective (different people have a different idea of &quot;best&quot;) and kind of a poll." CreationDate="2010-07-26T00:23:25.767" UserId="41" />
  <row Id="2771" PostId="2990" Text="Now that you mentioned it, I do remember eating fish sticks with spinach in kindergarden. Wow, I had totally forgotten about that." CreationDate="2010-07-26T00:25:29.507" UserId="1200" />
  <row Id="2772" PostId="3214" Text="Beer cheese soup... Mmmm..." CreationDate="2010-07-26T00:48:32.347" UserId="86" />
  <row Id="2773" PostId="3212" Score="1" Text="are we talking biscuits, as in the fluffy, flaky southern U.S. food or cookies?" CreationDate="2010-07-26T01:02:51.740" UserId="446" />
  <row Id="2774" PostId="3188" Text="@Aaronut -- good point ... the original question was about varietals, for which there would be a distinction ... dry white wine is going to be different from a fruity red, etc." CreationDate="2010-07-26T01:12:54.573" UserId="67" />
  <row Id="2775" PostId="3239" Text="OK, thanks. Any info on what kinds of seasonings go into the sausage?" CreationDate="2010-07-26T01:56:25.080" UserId="1400" />
  <row Id="2776" PostId="3239" Score="5" Text="All kinds. That is a vast topic. In the USA pepper &amp; sage are prominent. Italian sausage has fennel &amp; red pepper prominent." CreationDate="2010-07-26T01:58:18.880" UserId="60" />
  <row Id="2777" PostId="3225" Text="I voted to close as off topic. Seems like this belongs on a survival site. Buy your edible mushrooms from a store." CreationDate="2010-07-26T02:04:58.367" UserId="60" />
  <row Id="2778" PostId="3236" Score="1" Text="Bear in mind that you want to use mostly bones, not just hunks of meat. And in the case of beef stock, roast the bones first. This intensifies and deepens the flavour." CreationDate="2010-07-26T02:14:34.257" />
  <row Id="2779" PostId="3241" Text="what's with the multiple answers?" CreationDate="2010-07-26T02:21:19.217" UserId="60" />
  <row Id="2780" PostId="3205" Text="What is toad in the hole?" CreationDate="2010-07-26T02:57:56.257" UserId="1364" />
  <row Id="2781" PostId="3217" Score="3" Text="Not wearing a hat would dissipate heat much faster." CreationDate="2010-07-26T02:59:12.667" UserId="219" />
  <row Id="2782" PostId="3247" Score="1" Text="I hack up the bones before making stock ... any of the larger bones (wings, legs, etc.) get cut in half; maybe thirds if using turkey.  (and I hadn't thought of the oven thing)" CreationDate="2010-07-26T03:07:59.977" UserId="67" />
  <row Id="2783" PostId="2933" Text="Is it mutton or lamb? They are not the same." CreationDate="2010-07-26T03:10:49.457" UserId="1364" />
  <row Id="2785" PostId="3241" Score="3" Text="I felt they were 2 different answers, so should be separate for the community to judge.  This one presents him with a way to still get the sausage, the other is about the pork vs sausage." CreationDate="2010-07-26T03:17:58.927" UserId="203" />
  <row Id="2786" PostId="814" Text="I don't know for certain if this is right or wrong, but I'm a little wary of trusting a specific brand's website; could you cite another source?" CreationDate="2010-07-26T04:00:00.097" UserId="1304" />
  <row Id="2787" PostId="3218" Score="6" Text="I don't really see how this question is fundamentally different from this question: http://cooking.stackexchange.com/questions/267/how-to-properly-cook-a-steak" CreationDate="2010-07-26T04:07:46.317" UserId="123" />
  <row Id="2788" PostId="2869" Score="2" Text="I think of the best beginning recipes for soup you should look at is chicken noodle soup. http://www.foodnetwork.com/recipes/alton-brown/chicken-noodle-soup-recipe/index.html I like this recipe because as you can see its simple and gives you knife practice on three veggies including garlic which is going to be in a ton of recipes you encounter. From this beginning you can start to look at thicker soups maybe even something like fish soup which will get you into cooking fish. The possibilities are endless." CreationDate="2010-07-26T04:12:03.347" UserId="1302" />
  <row Id="2789" PostId="3095" Text="Has anyone seen or heard of &quot;Litehouse&quot; brand of Freeze-Dried herbs?  A friend of mine recently told me about them and she thought they had a much more vibrant taste than other dried herbs.  It's a product produced in Germany but imported through a company in Idaho.  She found them in a store in North Carolina but can't find them locally here in Savannah, GA." CreationDate="2010-07-26T04:16:59.677" UserId="426" />
  <row Id="2791" PostId="3225" Score="3" Text="It's a food safety question. It has merit. Just because you can buy something in a store doesn't mean it can't be poisonous." CreationDate="2010-07-26T04:22:19.063" UserId="1302" />
  <row Id="2792" PostId="3254" Text="Wow!  Great answer!" CreationDate="2010-07-26T04:25:10.920" UserId="438" />
  <row Id="2793" PostId="3238" Score="2" Text="Nothing wrong with being a novice.  Everyone's gotta start somewhere." CreationDate="2010-07-26T04:25:49.373" UserId="438" />
  <row Id="2794" PostId="3256" Score="2" Text="@Hobodave:  Why is this off-topic?  It's no different than any other question asking about how to select and determine difference in quality of product.  Most beef people are buying in the U.S. has some grade attached to it.  Understanding what that grade applies to helps make them a more informed consumer. Not everyone on this site is from the U.S. but I'm sure there are probably questions about non-U.S. products that others could answer for us Americans and make us the wiser." CreationDate="2010-07-26T04:38:38.317" UserId="426" />
  <row Id="2795" PostId="3217" Score="1" Text="High column hat makes interesting patterns in the movement of the air around it. Basically, it makes the air at the bottom to raise up to the top. That works like a kind of fan: it takes heated air around chef's face and make it move much quicker away, replacing it with slightly cooler air." CreationDate="2010-07-26T04:39:19.907" UserId="54" />
  <row Id="2796" PostId="3181" Text="I've made air-dried ham for a few years now, both outside over autumn and winter, and at other times of year doing the whole process in a seperate chiller. I don't understand your comment about refridgeration causing rotting. Have you had experience with that?? Vinko's right though, you should eat it." CreationDate="2010-07-26T04:42:08.843" UserId="719" />
  <row Id="2797" PostId="3138" Score="1" Text="No need to get all schmancy. Fresh mint + hot water = yummy mint tea. Had a glass prepared just that way in Amsterdam once, and sipping it while the sun set over the city was a high point of the trip." CreationDate="2010-07-26T04:45:29.197" UserId="218" />
  <row Id="2799" PostId="3256" Text="@Darin: I started a meta discussion for this: http://meta.cooking.stackexchange.com/questions/359/is-this-question-about-usda-grading-on-topic" CreationDate="2010-07-26T04:56:15.237" UserId="60" />
  <row Id="2800" PostId="3265" Text="Would I go in jail too? `;-)`" CreationDate="2010-07-26T05:06:16.530" UserId="1229" />
  <row Id="2801" PostId="3249" Score="1" Text="Technically, it's better not to mix the oil and salt, as that lowers the smoke point of the oil and you are cooking at a high temperature for the searing." CreationDate="2010-07-26T05:13:22.650" UserId="649" />
  <row Id="2802" PostId="3242" Text="True, I should have mentioned I was talking about pork sausage. (Actually, I'll edit the question) In my shopping experience, sausages made from other kinds of meat are even harder to find than pork sausage, so I have a tendency to forget that they exist." CreationDate="2010-07-26T05:17:20.617" UserId="1400" />
  <row Id="2803" PostId="3249" Score="2" Text="Salting the steak prior to cooking forms a delicious crust. And the smoke point is largely irrelevant because it's being cooked _well beyond_ the smoke point. I have not had a problem cooking steak this way, besides a great abundance of smoke." CreationDate="2010-07-26T05:17:53.187" UserId="60" />
  <row Id="2804" PostId="3212" Text="...hard thin northern U.S. food..." CreationDate="2010-07-26T05:32:47.877" UserId="86" />
  <row Id="2805" PostId="3249" Score="1" Text="I agree with the salting prior, but you don't need to keep the salt after the crust has been formed. The lower the smoke point, the longer it's going to smoke, and the more acreolein is going to be produced." CreationDate="2010-07-26T05:36:03.377" UserId="649" />
  <row Id="2806" PostId="3256" Text="might as well go straight to the horse's mouth on this... http://origin-www.fsis.usda.gov/Fact_Sheets/Inspection_&amp;_Grading/index.asp" CreationDate="2010-07-26T05:41:14.587" UserId="86" />
  <row Id="2807" PostId="3265" Score="1" Text="True. But then the problem is, how do I get the person I don't like to eat food that I have prepared? ;)" CreationDate="2010-07-26T07:20:00.550" UserId="1200" />
  <row Id="2808" PostId="3154" Text="So essentially - Move the food about *less* (I would have assumed more) and cook a bit hotter (to make the oil more effective?). And finally use non-stick/standard when it works best for the food (eggs/pan-sauces being your example respectively)." CreationDate="2010-07-26T07:37:28.290" UserId="1181" />
  <row Id="2809" PostId="814" Text="My actual source was an Italian colleague. I asked a similar question and he explained me the superiority of good pasta. When asked for specific brands he mentioned a few but the only available one for my country was Barilla. I'm using it since then and I'm very happy with it. So, if someone is complaining about sticking I'm pretty sure they are not using good quality pasta." CreationDate="2010-07-26T07:43:39.353" UserId="207" />
  <row Id="2810" PostId="3249" Text="Just to note that all the beef and lamb in NZ is grass fed. Doesn't make it easier to get prime cuts though!" CreationDate="2010-07-26T08:03:52.143" UserId="812" />
  <row Id="2811" PostId="3239" Score="2" Text="@David, there are a few &quot;named varieties&quot; of sausage in the UK, take a look at http://en.wikipedia.org/wiki/Category:English_sausages ... it might give you some inspiration for seasoning combinations :-)" CreationDate="2010-07-26T08:24:19.113" UserId="1266" />
  <row Id="2812" PostId="3241" Score="2" Text="the only thing worse (on an SE site) than one question that asks multipe disparate questions, is one answer that's made up of several that are candidates for being discrete answers, +1 from me =)" CreationDate="2010-07-26T08:26:24.587" UserId="1266" />
  <row Id="2813" PostId="3118" Text="Probably pre-edit." CreationDate="2010-07-26T08:46:50.153" UserId="1274" />
  <row Id="2814" PostId="1589" Score="2" Text="I strongly disagree. Easy recipes with for complete nutrition and a proper diet trumps if you can make something taste good." CreationDate="2010-07-26T08:48:18.650" UserId="1408" />
  <row Id="2815" PostId="58" Text="You don't always need the sugar. If you cook the sauce on a low heat for a long time it brings out the natural sweetness, the sugar is more necessary for the modern sauces that are cooked quicker." CreationDate="2010-07-26T09:06:29.387" UserId="126" />
  <row Id="2817" PostId="3210" Text="Aside from the spitting on the egg as you blow it through, which might be okay if it's just me who's eating it, I kinda like this. :)" CreationDate="2010-07-26T09:51:15.833" UserId="184" />
  <row Id="2818" PostId="3280" Score="2" Text="Maybe it would help if you gave the recipe (or a link to it) to know what you've tried and suggest improvements or different recipes." CreationDate="2010-07-26T11:09:04.380" UserId="873" />
  <row Id="2819" PostId="46" Text="Those seem to all be ingredient substitution links, not about when to use spices" CreationDate="2010-07-26T11:32:18.350" UserId="682" />
  <row Id="2821" PostId="3280" Text="isn't all cheese cake &quot;American Style&quot; ?" CreationDate="2010-07-26T11:55:52.147" UserId="87" />
  <row Id="2822" PostId="3280" Score="1" Text="@dassouki No, it isn't" CreationDate="2010-07-26T11:57:52.453" UserId="771" />
  <row Id="2823" PostId="3205" Score="1" Text="toad in the hole is great! http://en.wikipedia.org/wiki/Toad_in_the_hole" CreationDate="2010-07-26T12:41:51.897" UserId="1414" />
  <row Id="2824" PostId="1710" Text="Also, like an earlier link to McGee - this link is dead. Is someone trying to sneak in their Amazon book store or something?" CreationDate="2010-07-26T12:53:31.360" UserId="1274" />
  <row Id="2825" PostId="3206" Score="1" Text="+1 for the bitter comment." CreationDate="2010-07-26T12:57:20.820" UserId="1274" />
  <row Id="2826" PostId="3239" Text="Another substitution that may not be apparent is Chorizo. It is a pretty standard spicy Mexican Sausage. You may have seen it before in the Grocery store and not realized that it is another form of sausage (very good in chili)." CreationDate="2010-07-26T13:04:47.650" UserId="15" />
  <row Id="2827" PostId="3285" Text="Okay. So instead of using vinegar and sweeteners, I could use vincotto. So, in my case I'd probably use it on something wild (deer, rabbit)." CreationDate="2010-07-26T13:30:04.173" UserId="1214" />
  <row Id="2828" PostId="3280" Score="1" Text="Cheesecakes are made in UK, Australia, Italy, Greece, Bulgary, Latin America, Franche, Sweden, etc." CreationDate="2010-07-26T13:42:05.267" UserId="1229" />
  <row Id="2829" PostId="3280" Score="2" Text="There are different styles of American cheesecakes: New York-style, Pennsylvania Dutch-style, Pennsylvania-style, etc. You should report which one you tried, and what you exactly did." CreationDate="2010-07-26T13:45:11.967" UserId="1229" />
  <row Id="2830" PostId="3205" Score="1" Text="Sam Adams isn't bad for a lager, but there are lots more flavorful beers than what you find in most lagers.  I wonder what a more flavorful, lightly-hopped beer would taste like instead of a lager." CreationDate="2010-07-26T13:51:15.433" UserId="217" />
  <row Id="2831" PostId="3265" Score="6" Text="&quot;Here, eat this as a token of our mutual non-aggression.  As far as you know.&quot;" CreationDate="2010-07-26T13:57:45.120" UserId="106" />
  <row Id="2832" PostId="3222" Text="Damn straight! I think it's also a psychological thing: If you're afraid then you'll have to cry for sure..." CreationDate="2010-07-26T13:58:50.983" UserId="1338" />
  <row Id="2833" PostId="3296" Score="2" Text="New York-style cheesecake normally isn't overly sweet, either.  The tang of the cream cheese should come through." CreationDate="2010-07-26T14:00:36.953" UserId="106" />
  <row Id="2835" PostId="3300" Text="I think you have hit the nail on the head. I was just mushing it together, I didn't realise it needed reducing. I'll try next time." CreationDate="2010-07-26T14:05:53.697" UserId="1230" />
  <row Id="2836" PostId="3247" Text="I've also found that I can buy whole chicken carcasses 3 for a dollar at my local grocery store." CreationDate="2010-07-26T14:13:05.800" UserId="1148" />
  <row Id="2837" PostId="3296" Score="1" Text="And it provides an excellent flavor base for other ingredients (fruits, for example) without distrcting from them." CreationDate="2010-07-26T14:15:41.987" UserId="793" />
  <row Id="2840" PostId="3302" Score="3" Text="A very excellent question. As a corrolary question, how do you taste your seasoning on a hot dish/sauce without burning your tongue?" CreationDate="2010-07-26T14:31:50.093" UserId="217" />
  <row Id="2841" PostId="3304" Text="Emily and I still regret not signing up for the Flavor Dynamics class when we were in Savannah!" CreationDate="2010-07-26T14:33:18.437" UserId="217" />
  <row Id="2842" PostId="3308" Text="It's not just too much of one flavor.  Things can taste completely different to two different people.  My girlfriend and I often find we stand on opposite ends of the flavor spectrum.  I think a certain yogurt tastes warm, umame and salty.  I don't taste a bit of sour, but she thinks its incredibly sour.  With spice its the opposite story.  Where she detects no spice my mouth explodes." CreationDate="2010-07-26T14:55:11.270" UserId="438" />
  <row Id="2843" PostId="3308" Score="1" Text="@ Tim &amp; Daniel:  Great points..that is the challenge and why it's important for each person to not only understand what their palate prefers, but also consider those for which you are cooking.  People develop tolerances to the flavors they like, such as spiciness.  Someone that likes spicy flavors will need to keep amping up the level of chilies/pepper because the nerve endings in the tastebuds eventually don't react the same...they become tolerant of capsaicin/piperine.  That same person cooking for others will likely make the food too spicy if they don't take those things into consideration." CreationDate="2010-07-26T15:08:42.453" UserId="426" />
  <row Id="2844" PostId="217" Text="Cilantro is delicious and looks exactly the same as parsley.  But DO NOT SUBSTITUTE.  Cilantro tastes citrusy and has a very strong flavor.  Parsley tastes completely different, it's subtle and earthy.  Cilantro goes well with spicy foods." CreationDate="2010-07-26T15:09:59.610" UserId="438" />
  <row Id="2845" PostId="874" Text="I'm sorry, but this answer is virtually useless.  There is no practical way to determine the temperature of the egg or yolk when boiling.  Funny, but not a useful answer." CreationDate="2010-07-26T15:14:41.670" UserId="438" />
  <row Id="2846" PostId="3291" Text="Never heard of making a mint sauce with mint, sugar and vinegar. I usually just use mint and yogurt when I want a mint sauce. I take my fresh mint and chop it very finely. Then I whip it in a bowl with fresh whole milk yogurt. I spend a solid several minutes whipping it. Works very well for me.&#xA;&#xA;Is there a specific vinegar and mint recipe you're working from?" CreationDate="2010-07-26T15:32:01.587" UserId="438" />
  <row Id="2847" PostId="2992" Score="2" Text="I agree, ΦΑΓΕ is good." CreationDate="2010-07-26T15:39:41.713" UserId="366" />
  <row Id="2848" PostId="3259" Text="At least for me, I sure would have preferred an answer to the questions, rather than a link to the answer." CreationDate="2010-07-26T15:43:35.380" UserId="285" />
  <row Id="2849" PostId="2447" Text="+1 LOVE quick pickles.  Mom used to slice in some fresh onion too.  nom nom...  1C each water and apple cider vinegar, 1-2 large cucumbers, peeled and sliced, 1 medium onion, peeled/sliced (optional); combine all ingredients, let stand for half an hour or until you just can't resist any longer.  Optional - salt to taste." CreationDate="2010-07-26T15:45:00.170" UserId="106" />
  <row Id="2850" PostId="3176" Text="Interesting idea.&#xA;&#xA;I may start doing this as I always have some portion of it go bad before I can use it all." CreationDate="2010-07-26T15:52:34.630" UserId="788" />
  <row Id="2851" PostId="3259" Text="I answered the part I knew and provided a link to the history of who came up with the non-letter grades. If you are talking about the question in the title, I don't fully understand the whole grading process. You are welcome to provide your answer that does a better job of answering that question." CreationDate="2010-07-26T15:54:46.763" UserId="649" />
  <row Id="2852" PostId="3187" Score="3" Text="The reason for this is important. When you cook with wine, the alcohol cooks off, but the flavor notes remain, and in fact, are intensified. So if the wine isn't great out of the bottle, those things which make it not great will only get *stronger* when you cook it down." CreationDate="2010-07-26T16:01:21.770" UserId="260" />
  <row Id="2854" PostId="1199" Score="1" Text="There's a great chart that shows the changes to an egg in order of degrees from CookingIssues. http://www.cookingissues.com/wp-content/uploads/2010/02/eggchart2.jpg" CreationDate="2010-07-26T16:12:53.070" UserId="1259" />
  <row Id="2855" PostId="3040" Text="Ended up going with the &quot;Good Eats&quot; version that Dennis posted, but I topped it with some of your suggested Chantilly. First class." CreationDate="2010-07-26T16:16:16.750" UserId="218" />
  <row Id="2856" PostId="3232" Text="+1: If you aren't experienced, don't forage. There are a lot of plants that have toxic cousins...Hell, I know a guy who gave himself cyanide poisoning from eating wild *almonds*." CreationDate="2010-07-26T16:20:25.233" UserId="218" />
  <row Id="2857" PostId="3254" Text="Good answer...  I would add mine but I think you have it covered!" CreationDate="2010-07-26T16:25:12.920" UserId="215" />
  <row Id="2860" PostId="3315" Text="+1 for focusing on the salt and pepper first.  Is taking a dish, say soup, and splitting it into several bowls, then seasoning each bowl a different amount to see the difference a good approach?  I'd be worried about keep adding salt to a single bowl to see what happens as to find out how much is enough you surely need to go too far to know that it is now over seasoned, otherwise you would never know if you could add a little more salt." CreationDate="2010-07-26T16:32:48.997" UserId="210" />
  <row Id="2861" PostId="3225" Score="2" Text="+1 Wild mushrooms are food too" CreationDate="2010-07-26T16:35:04.347" UserId="53" />
  <row Id="2862" PostId="3208" Text="Is this for steak?  Your first paragraph doesn't seem to say what it is you're marinating..." CreationDate="2010-07-26T16:35:35.843" UserId="106" />
  <row Id="2863" PostId="3201" Text="In general, Islam takes a pretty dim view toward alcoholic consumption, though I'm not sure if this extends to their airlines or not." CreationDate="2010-07-26T16:43:46.537" UserId="106" />
  <row Id="2864" PostId="3315" Text="Good question.  Yes, I'd say that approach is a good one (I've done it many times myself).  The thing with salt is that you will learn quickly how much is too much ;--)" CreationDate="2010-07-26T16:44:37.457" UserId="215" />
  <row Id="2865" PostId="784" Text="Since this came up in another question, is there a UK equivalent for what we in the US call &quot;biscuits&quot;?  The Cookies -&gt; Biscuits correlation is listed above, but what about Biscuits -&gt; ??" CreationDate="2010-07-26T16:47:54.847" UserId="106" />
  <row Id="2866" PostId="3288" Text="+1 for using beer in chili.  My favorite chili recipe is a steak chili that uses beer as it's main liquid.  I think it works nicely." CreationDate="2010-07-26T16:48:26.217" UserId="999" />
  <row Id="2867" PostId="3308" Text="It's also important to know how to gauge your heat content appropriately when cooking for others. I am a freak of nature when it comes to heat tolerance, and have to adjust my dishes so that they are tolerable to others. It helps to have a helper taste your food in these cases to help you learn what is acceptable. If a dish I make tastes like it has a _hint_ of heat, most people think &quot;ooh this has a nice little kick to it&quot;. If it tastes like it has a fair amount of heat, others will comment that it's spicy. If I cook it so that I think it's spicy, others cry." CreationDate="2010-07-26T16:48:28.200" UserId="60" />
  <row Id="2868" PostId="784" Score="1" Text="@GalacticCowboy : the closest I can come up with is 'Biscuit (US) is similar to a scone (UK)' as UK scones aren't like US ones." CreationDate="2010-07-26T16:55:30.000" UserId="67" />
  <row Id="2869" PostId="3170" Text="That may be the case @Electric Monk, but I still will never advise someone to eat moldy meat." CreationDate="2010-07-26T17:07:20.637" UserId="60" />
  <row Id="2870" PostId="784" Text="I don't think the UK is blessed with the amazing hunk of food that is the Southern US biscuit." CreationDate="2010-07-26T17:08:27.543" UserId="60" />
  <row Id="2871" PostId="871" Score="1" Text="Have to agree with the &quot;old eggs.&quot;  I am lucky to know someone who keeps chickens and we sometimes get eggs the day after they are laid.  Experience says that hard boiling them when they are fresh makes them impossible to peel." CreationDate="2010-07-26T17:11:03.517" UserId="999" />
  <row Id="2872" PostId="3239" Score="1" Text="Mexican chorizo is a _very_ heavily seasoned, _very_ greasy sausage. I wouldn't generally recommend it as a substitution for &quot;sausage&quot; in a recipe. It may work, but you should be aware that it will significantly alter the flavor profile, and color of the dish you are making." CreationDate="2010-07-26T17:12:22.437" UserId="60" />
  <row Id="2873" PostId="1266" Text="This page says the opposite: http://www.wikihow.com/Stop-Potatoes-from-Sprouting-in-Storage" CreationDate="2010-07-26T17:16:43.757" UserId="43" />
  <row Id="2875" PostId="3318" Score="2" Text="Your temperatures are 20 degrees off. 140 F is Medium, 180 F is shoe leather. Rare is actually 120-125 F, Well-done is 160 F." CreationDate="2010-07-26T17:17:57.827" UserId="60" />
  <row Id="2876" PostId="1216" Text="+1 from me - I own the George Foreman 360 Grill (http://www.amazon.com/dp/B001G8Y3RG/) and it is *amazing*. I've used it to cook omelettes AND pizzas on, in addition to its &quot;normal&quot; uses" CreationDate="2010-07-26T17:32:24.790" UserId="1266" />
  <row Id="2877" PostId="1266" Text="@Dinah: I'm speaking from personal experience, so I guess that falls under his &quot;folk wisdom&quot; dismissal. There *has* been some research into the matter (although it appears to be somewhat inconclusive as to whether ethylene alone - the primary gas released by ripening apples - has a use in long-term potato storage). Regardless, it's easy enough to test yourself: put an apple and a potato in a paper bag, and store separately (in cool, dark place) from a potato by itself; check periodically and note how sprouts develop. As for the essential oils suggestion... I wouldn't waste them on taters!" CreationDate="2010-07-26T17:36:32.023" UserId="86" />
  <row Id="2878" PostId="784" Text="@hobodave - true, the Southern biscuit definitely stands alone.  :)" CreationDate="2010-07-26T17:43:41.917" UserId="106" />
  <row Id="2879" PostId="217" Text="Eh, fair enough. I must confess, I love the taste of cilantro but tend to find parsley bland and bitter, so my preference for substitution probably reflects this. I also tend to rely on dried parsley for stews (it seems to lose some of its bitterness when dried), whereas I never use dried cilantro for anything." CreationDate="2010-07-26T17:44:34.007" UserId="86" />
  <row Id="2880" PostId="3186" Text="I'd suggest a Sauvignon Blanc for any seafood cooking." CreationDate="2010-07-26T17:45:10.433" UserId="1148" />
  <row Id="2881" PostId="2726" Text="Is this 5 or 10% wrt the weight of the meat or the amount of water?" CreationDate="2010-07-26T17:51:08.080" UserId="89" />
  <row Id="2882" PostId="2252" Score="2" Text="Its fairly easy to find table salt w/o iodine. At least in the US." CreationDate="2010-07-26T17:51:36.893" UserId="160" />
  <row Id="2883" PostId="3304" Text="@cinque:  I'm actually in Savannah, about 3 1/2 hours southeast of Atlanta.  Look me up if you're coming this way." CreationDate="2010-07-26T17:58:50.657" UserId="426" />
  <row Id="2884" PostId="2704" Text="How do you use this? As a paste cold, or some other way?" CreationDate="2010-07-26T17:58:55.773" UserId="771" />
  <row Id="2885" PostId="3304" Text="@cinque:  If you have time, be sure to check out Dekalb Farmers Market.  It's in Decatur, a suburb southeast of downtown Atlanta.  It's an indoor market with everything from grocery items to live seafood, wine, etc." CreationDate="2010-07-26T18:00:23.587" UserId="426" />
  <row Id="2886" PostId="2480" Text="@Adam Shiemke: I doubt even a pressure cooker is sealed well enough to keep bacteria out. Not to mention, some bacterial spores (say, for Clostridium botulinum) will survive boiling (but I'm not sure for how long)" CreationDate="2010-07-26T18:03:04.283" UserId="160" />
  <row Id="2887" PostId="3329" Text="I'm rather lacking in this area of knowledge too. I bet Darin has a useful chunk of knowledge regarding this." CreationDate="2010-07-26T18:04:45.573" UserId="60" />
  <row Id="2888" PostId="2259" Text="Gross, just gross. :)" CreationDate="2010-07-26T18:07:22.213" UserId="60" />
  <row Id="2889" PostId="3332" Score="1" Text="According to Wikipedia &quot;bacon&quot; in the UK may refer to what we call canadian bacon. Not yet sure which Rowland is referring to since he's in the UK. Was this your experience there as well?" CreationDate="2010-07-26T18:14:09.080" UserId="60" />
  <row Id="2890" PostId="3328" Text="Please clarify your definition of bacon. Perhaps with a picture?" CreationDate="2010-07-26T18:15:11.230" UserId="60" />
  <row Id="2891" PostId="3318" Text="Was going by memory, slightly off.  I'm going by a book called Mastering the Grill by Andrew Schloss. Lists medium-rare at 135 and well at 170.  Adjusted accordingly." CreationDate="2010-07-26T18:17:30.867" UserId="1418" />
  <row Id="2892" PostId="3312" Text="I use string, not floss, but it's the same idea. I make tiny round cookies every Christmas, and that's how I cut them - they're made by slicing a &quot;log&quot; of refrigerated dough very thinly." CreationDate="2010-07-26T18:23:28.483" UserId="364" />
  <row Id="2893" PostId="3334" Text="Yes, it was your recipe :-). It proved to be a great hit at the pool party we went to, even though we forgot to add the celery!" CreationDate="2010-07-26T18:30:46.067" UserId="217" />
  <row Id="2894" PostId="3329" Text="@hobo oh the irony. See his post and my subsequent comment :-)" CreationDate="2010-07-26T18:31:19.577" UserId="217" />
  <row Id="2895" PostId="3332" Text="@hobodave:  I don't recall seeing our equivalent of &quot;Canadian Bacon&quot; (made from the loin). This was 16 years ago too so it's been awhile.  The terms streaky and gammon I do recall and they were the english equivalent of &quot;bacon&quot; and &quot;ham&quot; respectively." CreationDate="2010-07-26T18:32:28.637" UserId="426" />
  <row Id="2896" PostId="3251" Text="For yeast breads, use bread flour, not all-purpose." CreationDate="2010-07-26T18:36:47.647" UserId="160" />
  <row Id="2897" PostId="3238" Text="Where are you that you have trouble finding this? Any grocery store in Atlanta would have multiple types of sausage, both in and out of casings. Are  you looking in the right place in the store? Sausage is sometimes placed a bit weird with respect to  meat overall." CreationDate="2010-07-26T18:40:46.017" UserId="1259" />
  <row Id="2898" PostId="3328" Text="@hobodave Bacon joint: http://www.flickr.com/photos/21309047@N00/2426000884" CreationDate="2010-07-26T18:44:08.333" UserId="771" />
  <row Id="2899" PostId="3332" Text="@Hobodave &amp; Rowland:  After referencing some of my English cookbooks and specifically &quot;Traditional FarmHouse Fare: A Collection of Country Recipes from Farmer's Weekly&quot; they are using the terms mentioned above with &quot;back bacon&quot; as the English term for American &quot;Canadian Bacon&quot;." CreationDate="2010-07-26T18:46:00.840" UserId="426" />
  <row Id="2900" PostId="3328" Text="@hobodave And for completeness, Gammon: http://www.flickr.com/photos/raps_uk_ltd/359391671/" CreationDate="2010-07-26T18:46:32.930" UserId="771" />
  <row Id="2901" PostId="3332" Text="@Hobodave &amp; Rowland:  I just checked out &quot;Anton Edelmann Creative Cuisine - Chefs secrets from the Savoy Hotel&quot; and where he lists &quot;streaky bacon&quot; in two recipes he notes &quot;US Canadian Bacon&quot; in parenthetical notes.  However the photo of his bacon-wrapped scallops shows something closer to a dry cured ham such as prosciutto.&#xA;&#xA;Here's my final suggestion on substitution:  If you're cooking it and the recipe says to cook something else (such as onions) in the rendered fat, then use Streaky Bacon.  If it's in the recipe as more of a meaty element, then back bacon or gammon should be fine." CreationDate="2010-07-26T18:54:44.350" UserId="426" />
  <row Id="2902" PostId="3334" Text="@Ben:  Glad you liked it!  While I haven't yet used it in there, I think diced fennel bulb would also add a nice fresh flavor element.  That salad is always better the second day after things have blended and melded." CreationDate="2010-07-26T18:58:10.160" UserId="426" />
  <row Id="2903" PostId="260" Text="But it is not food" CreationDate="2010-07-26T19:35:34.707" UserId="112" />
  <row Id="2904" PostId="2242" Text="Related discussion: http://cooking.stackexchange.com/questions/1851/substituting-table-salt-or-sea-salt-for-kosher-salt" CreationDate="2010-07-26T19:46:47.220" UserId="364" />
  <row Id="2905" PostId="3338" Text="Are your potstickers cold/frozen?" CreationDate="2010-07-26T19:47:44.987" UserId="222" />
  <row Id="2906" PostId="3337" Text="For me, ham is **cooked**, cured pork, which can be cooked on the bone (most supermarket delis tend to stock some on the bone for hand-carved ham)" CreationDate="2010-07-26T19:59:25.023" UserId="771" />
  <row Id="2907" PostId="3343" Text="Would it work on vegetable salads too?" CreationDate="2010-07-26T20:09:20.287" UserId="1229" />
  <row Id="2908" PostId="3338" Text="Yes, they are frozen." CreationDate="2010-07-26T20:32:57.547" UserId="1423" />
  <row Id="2909" PostId="1911" Score="1" Text="The answers below are excellent, but I think the basic problem you have is that you are envisioning removing the peel from the avocado, when in reality what you should do is remove the avocado from the peel." CreationDate="2010-07-26T21:00:18.480" UserId="285" />
  <row Id="2910" PostId="228" Score="9" Text="You don't remove the pit from a mango, you remove the mango from the pit." CreationDate="2010-07-26T21:04:12.247" UserId="285" />
  <row Id="2911" PostId="3351" Text="Nope, they weren't neither sticky nor sour smelling. I do not know how old they were at buy time though (here we don't have very strict rules on that kind of thing). Great to know I wasn't doing anything particularly wrong, except maybe buying at the wrong place :-)" CreationDate="2010-07-26T21:11:07.940" UserId="89" />
  <row Id="2912" PostId="2868" Text="@Lord Torgamus: see the last 2 paragraphs from this http://meta.cooking.stackexchange.com/questions/359/is-this-question-about-usda-grading-on-topic/362#362 for why I think your approach is harmful." CreationDate="2010-07-26T21:14:09.250" UserId="285" />
  <row Id="2913" PostId="2868" Text="@nohat, to quote you, I don't think I could disagree more.  But I think we'll just have to agree to disagree at this point." CreationDate="2010-07-26T21:24:08.897" UserId="1304" />
  <row Id="2914" PostId="1359" Text="Is it worth mentioning anodized aluminum as an alternative here?  Not as toxic as Teflon, but still is &quot;stick-resistant&quot;." CreationDate="2010-07-26T21:24:13.530" UserId="1405" />
  <row Id="2915" PostId="3316" Text="+1 for the sense of smell aspect!  Training your nose is just as important as training your tongue." CreationDate="2010-07-26T21:31:31.833" UserId="1405" />
  <row Id="2916" PostId="3358" Text="The meat was not presliced. The intention was to cut it across the grain - we pulled on the steak slightly, then sliced it the direction it *didn't* want to pull apart. The meat was medium rare." CreationDate="2010-07-26T21:51:27.530" UserId="344" />
  <row Id="2917" PostId="3358" Text="@280Z28, if you can face it, persevere with skirt steak as once it's right it's simply the best for fajitas. A long marinade is the key to it" CreationDate="2010-07-26T21:55:00.133" UserId="1266" />
  <row Id="2918" PostId="3358" Text="I'll give the skirt steak another shot, any tips for picking out the best possible at the store today? I'll marinade it tonight and cook it for lunch tomorrow. :)" CreationDate="2010-07-26T21:56:44.440" UserId="344" />
  <row Id="2919" PostId="3342" Score="1" Text="Also one may want to drain the yogurt first to make the sauce a little thicker (well potentially a lot thicker)." CreationDate="2010-07-26T21:57:32.347" UserId="557" />
  <row Id="2920" PostId="3358" Text="@280Z28: I just realized I was giving fajita advice to a Texan. Get on the ball man! :D If you can get one that was cut today do so. Otherwise you're looking for the &quot;usual&quot; steak properties, great even marbling throughout.  The more fat you see _in_ the steak the tenderer it will be. Don't go for one with giant hunks of fat though, it should be laced throughout." CreationDate="2010-07-26T22:07:05.073" UserId="60" />
  <row Id="2921" PostId="3352" Text="+1: I like this answer...  These onions are great for subtle flavors." CreationDate="2010-07-26T22:07:10.690" UserId="215" />
  <row Id="2922" PostId="3361" Score="1" Text="Eh. Fresh pasta takes less than 3 minutes to cook in boiling water. Why would you need to microwave this?" CreationDate="2010-07-26T22:09:16.880" UserId="60" />
  <row Id="2924" PostId="3343" Text="Yes it would, I find that you can use tzatiki any place you would use sour cream as well." CreationDate="2010-07-26T22:36:12.397" UserId="446" />
  <row Id="2929" PostId="3364" Text="How thick is &quot;normal thickness&quot;?" CreationDate="2010-07-26T23:11:19.163" UserId="446" />
  <row Id="2930" PostId="3364" Text="Normal meaning what you'd find in a grocery pack. Eyeballing the filets I have here, I'd say about quarter to half an inch thick, perhaps 2 inches wide and 4-5 inches long." CreationDate="2010-07-26T23:24:54.367" UserId="485" />
  <row Id="2931" PostId="3372" Text="In my oven, about 4-5 minutes per side seemed to do it. I did put the BBQ sauce on before cooking (I started before reading your post). I've still 3 fillets left, so I'll try your approach with the butter sauce next time. Thanks!" CreationDate="2010-07-26T23:35:32.697" UserId="485" />
  <row Id="2932" PostId="3372" Text="no problem. Fish also great using a pan sear if you start to look for a new method." CreationDate="2010-07-26T23:37:51.240" UserId="446" />
  <row Id="2933" PostId="3342" Score="1" Text="or just use the greek style yogurt if you lack the cheese cloth to drain it yourself." CreationDate="2010-07-26T23:54:26.110" UserId="446" />
  <row Id="2934" PostId="3334" Text="Huh, I always thought it was the red onions that were Spanish onions!" CreationDate="2010-07-27T00:21:49.423" UserId="898" />
  <row Id="2936" PostId="3379" Score="3" Text="Also it should be firm to the touch with no breaks in the outer husk" CreationDate="2010-07-27T00:38:29.063" UserId="446" />
  <row Id="2938" PostId="3343" Score="1" Text="Mix your tzatziki with some chunked up tomatoes, onions, bell peppers,and cucumbers and you'll have a excellent salad!" CreationDate="2010-07-27T01:01:17.690" UserId="426" />
  <row Id="2940" PostId="3238" Text="I'm in the middle of Pennsylvania. And I completely forgot that they do carry some kind of ground sausage in a plastic wrapper, which I tried once, but it turned out to be highly unsatisfactory." CreationDate="2010-07-27T01:21:50.690" UserId="1400" />
  <row Id="2941" PostId="3382" Text="THe ones I buy direct this on the package." CreationDate="2010-07-27T01:58:07.700" UserId="149" />
  <row Id="2942" PostId="3384" Score="1" Text="I second the salt suggestion. Try 10% more salt." CreationDate="2010-07-27T02:55:15.223" UserId="19" />
  <row Id="2943" PostId="3394" Text="Given the very high temperature of a frying pan (particularly for beef steak), do 15°C really make that much of a difference?" CreationDate="2010-07-27T02:59:05.557" UserId="205" />
  <row Id="2944" PostId="1139" Text="Flame thrower.." CreationDate="2010-07-27T03:00:04.603" UserId="152" />
  <row Id="2945" PostId="3394" Score="1" Text="More like 20°C between fridge temp and room temp, and yes. Meat is not a highly effective thermal conductor. The colder it is inside, the harder it will be to bring it up to 52°C (for tuna) without overcooking the outside." CreationDate="2010-07-27T03:06:02.263" UserId="649" />
  <row Id="2946" PostId="3344" Text="Sticking actually comes from too cold, not too hot." CreationDate="2010-07-27T03:06:31.200" />
  <row Id="2947" PostId="3368" Text="Be very careful in preheating if you use a non-stick pan though - above 500F, the coating will start to degrade and can make you sick." CreationDate="2010-07-27T03:22:09.013" UserId="47" />
  <row Id="2948" PostId="3398" Text="+1 You used &quot;cookery&quot; in a non-ironic manner." CreationDate="2010-07-27T03:46:21.573" UserId="403" />
  <row Id="2949" PostId="3358" Text="@280Z28, haven't heard of the pulling technique for deciding the way to cut, so wanted to toss in a description regarding that. On a skirt steak, you should see a lot of lines running across the meat, this is the grain. You want to cut against the lines, not with them, that way each cut will have all of those gaps running through it. Normally a skirt steak cut is a lot longer then it is wide and the grain runs the short way. It will seem counter-intuitive (since cutting the short way gives you fajita-ish length cuts) but you want to cut thin strips the long way, then cut them to length." CreationDate="2010-07-27T04:31:52.570" UserId="203" />
  <row Id="2950" PostId="231" Score="2" Text="+1 for this suggestion.  I use a granite countertop offcut that I got at a Habitat for Humanity ReStore for next to nothing." CreationDate="2010-07-27T04:42:19.657" UserId="1434" />
  <row Id="2951" PostId="58" Score="1" Text="@Ian: not at all. Typical, old fashioned, Italian tomato-sauce recipe requires a bit of sugar added (the original reason was actually cutting acidity, and eventually became part of the traditional recipe)." CreationDate="2010-07-27T07:00:09.797" UserId="16" />
  <row Id="2952" PostId="41" Text="@Tim: even ketchup has tomato as its primary ingredient, however you don't call it tomato sauce." CreationDate="2010-07-27T07:01:30.450" UserId="16" />
  <row Id="2953" PostId="3291" Text="It is a British accompaniment to lamb, goes very well. I didn’t realise it was a local thing." CreationDate="2010-07-27T07:30:11.277" UserId="1230" />
  <row Id="2954" PostId="3299" Text="Thanks for all the responses so far. I don't think there is one right answer so I will keep this open. See what else pops in." CreationDate="2010-07-27T07:33:15.293" UserId="1230" />
  <row Id="2957" PostId="3338" Text="are these 'potstickers'?: http://en.wikipedia.org/wiki/Jiaozi" CreationDate="2010-07-27T08:19:06.510" UserId="210" />
  <row Id="2958" PostId="3170" Text="There's a difference between mold on the grease-skin layer and mold in the meat. A normal refrigerator should be more than dry enough. A good way to store it if you only have a lump or slices is wrapped on kitchen paper. Never wrap it with plastic film. Another problem could be excessively moist ham. If touching it feels anything like touching raw meat you should get a better cured piece next time." CreationDate="2010-07-27T08:19:13.453" UserId="143" />
  <row Id="2959" PostId="3410" Text="Both kind I presume, as I would to cook túrósgombóc, túrós csusza and trying to do home-made Túró Rudi..." CreationDate="2010-07-27T08:19:45.043" UserId="16" />
  <row Id="2962" PostId="1158" Text="1+ but I would add to put the potato under the grill in the oven for a while microwaving for a crispy skin" CreationDate="2010-07-27T09:49:05.877" UserId="53" />
  <row Id="2963" PostId="3363" Text="hot water _and_ _salt_." CreationDate="2010-07-27T11:47:59.960" UserId="1342" />
  <row Id="2964" PostId="3361" Score="2" Text="arghhh... as an italian, I'm dying a little on this one :P" CreationDate="2010-07-27T11:48:47.010" UserId="1342" />
  <row Id="2965" PostId="3288" Text="@Al Crowley: which beer/steak combination do you use?" CreationDate="2010-07-27T12:15:27.440" UserId="15" />
  <row Id="2966" PostId="3214" Score="1" Text="esp the brats; beer makes a great glazing agent when you're pan-frying (pre-cooked and not) brats on cold winter nights when your grill is covered in snow" CreationDate="2010-07-27T12:16:52.320" UserId="15" />
  <row Id="2967" PostId="3421" Score="1" Text="+1 halloumi would be great here.  Slice it up and fry (or grill) it and fall in love with the cheesy squeak.  Not sure about the smoked salmon myself, but..." CreationDate="2010-07-27T12:55:08.403" UserId="210" />
  <row Id="2968" PostId="3426" Text="by 'Complete 2 cups of cream' do you mean make up the quarter cup of cream with the gelatin in to 2 cups in total?" CreationDate="2010-07-27T12:57:27.853" UserId="210" />
  <row Id="2969" PostId="3400" Text="This sounds like an interesting experiment to try." CreationDate="2010-07-27T13:05:34.687" UserId="183" />
  <row Id="2970" PostId="3426" Text="I meant add an extra one and three quarter cups of cream into the bowl with the cream and gelatin mixture. Thanks." CreationDate="2010-07-27T13:10:17.313" UserId="183" />
  <row Id="2971" PostId="3047" Text="I started a new thread on meta for the discussion of this as I didn't feel that the existing one linked to already quite fits the bill.  http://meta.cooking.stackexchange.com/questions/376/what-defines-too-localized" CreationDate="2010-07-27T13:30:36.220" UserId="210" />
  <row Id="2972" PostId="3399" Text="Thank you for the link; this book looks incredibly detailed and helpful." CreationDate="2010-07-27T13:40:45.663" UserId="403" />
  <row Id="2973" PostId="3428" Text="do the restaurant ones have sauce on the top?  Or do they just put some cheese on and whack it under the grill?" CreationDate="2010-07-27T13:45:10.333" UserId="210" />
  <row Id="2974" PostId="3434" Score="1" Text="I do the same, just putting the sauce on the top, although it is helpful to lightly grease the dish that you are cooking the enchiladas in to avoid them sticking." CreationDate="2010-07-27T14:00:29.923" UserId="126" />
  <row Id="2975" PostId="3362" Text="Barilla is indeed a very good brand. Some people in Italy prefer Voiello, but I find it takes a little too long to cook properly." CreationDate="2010-07-27T14:02:34.630" UserId="1342" />
  <row Id="2976" PostId="3362" Text="Ciao @Stefano - I like &quot;plain&quot; blue-box Barilla, but here I refer to the &quot;Barilla Plus&quot;, and I don't know if it is sold in Italy. I understand that in Italy you can also buy a &quot;premium&quot; Barilla made with old-style bronze equipment, and I have never seen that in the US." CreationDate="2010-07-27T14:07:05.290" UserId="557" />
  <row Id="2977" PostId="3428" Text="I've had them both ways, but I'm more interested in with sauce as it ends up being a more interesting and complex flavor." CreationDate="2010-07-27T14:11:35.713" UserId="1259" />
  <row Id="2978" PostId="3362" Text="Oh also - my *favorite* commercial pasta is Giuseppe Cocco, but that's hard to find here. Also it is a little expensive." CreationDate="2010-07-27T14:12:42.263" UserId="557" />
  <row Id="2979" PostId="3435" Text="While it may be milder, I feel like there's a more fundamental difference in taste than just the level of spice." CreationDate="2010-07-27T14:22:15.330" UserId="1259" />
  <row Id="2980" PostId="3435" Score="1" Text="Honestly, it's entirely possible that Panang Curry is just a local name for Red Curry.  Or a localized very slight variation on the same.  It doesn't have to be a terribly fundamental difference." CreationDate="2010-07-27T14:42:10.807" UserId="438" />
  <row Id="2981" PostId="3436" Text="?? I always make it with coriander and lime too. Actually a good trick is to also splash in just a little bit of grapefruit juice - sounds weird but it goes well with avocado." CreationDate="2010-07-27T14:52:00.627" UserId="557" />
  <row Id="2982" PostId="3436" Score="1" Text="I don't know the answer to your main question, but I'm pretty sure coriander (or cilantro in America) and lime are traditional ingredients in guac." CreationDate="2010-07-27T14:58:43.840" UserId="1259" />
  <row Id="2983" PostId="3436" Text="That comes from quite an old programme with Rick Stein. He was in Mexico interviewing a Mexican cook and she was very clear about what should and should not be in Guacamole, but I'm sure it always tastes better with Coriander and Lime so I was interested to find out what the authentic recipe is." CreationDate="2010-07-27T15:00:44.893" UserId="126" />
  <row Id="2984" PostId="3436" Score="2" Text="Well, I just got back from two weeks in Mexico, outside of typical Gringo vacation spots, and all the Guac had lime juice in it. Most of it had Cilantro/Coriander. Maybe someone should tell the Mexicans they're doing it wrong. ;o)" CreationDate="2010-07-27T15:06:13.773" UserId="1259" />
  <row Id="2985" PostId="3429" Text="Always wondered this as well.  Panang curry is delicious!" CreationDate="2010-07-27T15:42:00.500" UserId="1442" />
  <row Id="2986" PostId="744" Score="1" Text="No need for a swimming pool, only the onions need to be underwater :-P" CreationDate="2010-07-27T15:55:44.320" UserId="179" />
  <row Id="2987" PostId="2263" Score="3" Text="People don't really realize that cooking is just tasty chemistry." CreationDate="2010-07-27T16:02:53.630" UserId="281" />
  <row Id="2988" PostId="3438" Score="4" Text="Fun fact: ordinary supermarket canned &quot;black&quot; olives aren't really black olives. They're green olives that have been subjected to a chemical process that turns them black. Real black olives ripen to that color. (From McGee's *On Food And Cooking*)" CreationDate="2010-07-27T16:17:50.793" UserId="557" />
  <row Id="2989" PostId="3432" Score="1" Text="Catbert (evil director of HR): &quot;I haven't listened to a single complaint.&quot;" CreationDate="2010-07-27T16:24:52.033" UserId="106" />
  <row Id="2991" PostId="3440" Score="2" Text="Dry-aging isn't a cooking process. You typically buy the meat dry-aged. It's usually a 20+ day process to dry age beef." CreationDate="2010-07-27T16:43:29.987" UserId="123" />
  <row Id="2992" PostId="1134" Text="Do you just thaw it in a container. How do you defrost it... just leave it in the fridge, on the counter or..." CreationDate="2010-07-27T16:48:21.637" UserId="27" />
  <row Id="2993" PostId="3427" Text="Solid advice. I'm a great lover of my cast iron skillet (http://www.herbivoracious.com/2009/11/my-skillet.html) and this is generally how I season it as well. Also, after every use and wash I heat it back up on the stove to make sure it is scrupulously dry, then give it a wipe with a little vegetable oil and a paper towel and let it cool down naturally. I find this maintains the seasoning perfectly." CreationDate="2010-07-27T17:21:33.003" UserId="1393" />
  <row Id="2996" PostId="3453" Score="1" Text="Heh, great description of cinnamon. Nutmeg doesn't remind me of Christmas though, sage does. I can't put nutmeg into words." CreationDate="2010-07-27T17:55:29.700" UserId="60" />
  <row Id="2997" PostId="3461" Score="1" Text="I hadn't thought of grinding it myself, nor of alternate sources: the only places I've found it are Trader Joe's and Lowes Foods (neither of which has it in large containers, nor for [relatively] low prices... thanks!" CreationDate="2010-07-27T17:56:51.973" UserId="1352" />
  <row Id="2999" PostId="3458" Text="I like this explanation even better.  It would be like suddenly opening a second door to a crowded club, and letting the people flow in." CreationDate="2010-07-27T18:08:59.063" UserId="1443" />
  <row Id="3000" PostId="3419" Score="1" Text="This sounds distinctly English." CreationDate="2010-07-27T18:09:29.170" UserId="1364" />
  <row Id="3001" PostId="3461" Score="5" Text="Using tumeric is *only* for color, not flavor.  Tumeric is more basic and bitter and less fragrant (though very healthy and good in some dishes)." CreationDate="2010-07-27T18:11:59.680" UserId="1443" />
  <row Id="3002" PostId="1126" Text="I have to strongly *disagree* with adding anything acidic.  Acid cuts through fat and allows the chemicals which make hot hurt to coat the mouth even more.  There's a reason that the number one ingredient in any hot sauce is vinegar.  It makes it burn.&#xA;&#xA;Go with sweet.  Sugar and honey are ideal.  A pinch of cornstarch or more grains would also help, but that probably involves changing the dish.  Cream, fat, cheese, and yogurt are also great picks (just make sure the yogurt doesn't separate, which happens in a very acidic sauce or with a very thin yogurt)." CreationDate="2010-07-27T18:26:00.853" UserId="1443" />
  <row Id="3003" PostId="1741" Text="I think instead of telling people their answers are unhelpful, it's better to direct them to leave their response as a comment rather then a separate answer." CreationDate="2010-07-27T18:33:34.443" UserId="1443" />
  <row Id="3005" PostId="1353" Text="@jbcreix.  That's a very dangerous attitude unless you have a strong immune system.  Children, sick, and elderly people, often have much stronger reactions to infection and can't risk it.  Good that you can, though; I also don't worry about it and figure over time I've built up some immunity." CreationDate="2010-07-27T18:44:46.497" UserId="1443" />
  <row Id="3006" PostId="596" Text="It also might help to run the chicken under some water and then pat dry with paper towels.  Clean, dry chicken will not be as messy as dirty, wet chicken." CreationDate="2010-07-27T18:49:09.920" UserId="1443" />
  <row Id="3008" PostId="3358" Text="@280Z28: How did it turn out?" CreationDate="2010-07-27T19:09:14.310" UserId="60" />
  <row Id="3009" PostId="3358" Text="@ManiacZX: Hmm, I've never seen a skirt steak where the grain runs the way you describe." CreationDate="2010-07-27T19:11:59.310" UserId="60" />
  <row Id="3010" PostId="596" Text="@Ocassi -- I'm not sure; a cleaned and dry chicken won't slide well.  You want the chicken to slide against the plastic wrap, or it'll keep it from being able to spread out." CreationDate="2010-07-27T19:12:38.467" UserId="67" />
  <row Id="3011" PostId="3453" Text="As ocaasi alluded to, nutmeg is a hallucinogen in large enough quantities: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1699804/ ; In our family, its used in more than eggnog -- bechamel and other cream sauces, banana bread, cookies, etc.  (and like hobodave, I can't explain it in words ... it's that 'je ne sais quoi')  You also have to remember that there are two major varients of cinnamon (cassia vs. ceylon).  What we get in the US tends to be cassia, not 'true' cinnamon." CreationDate="2010-07-27T19:22:29.303" UserId="67" />
  <row Id="3014" PostId="3468" Score="1" Text="Good way to look at it. What surprises me is how much the amount of salt varies.  For example, _Joy of Cooking_ recommends 1 teaspoon of salt per cup of water used when making rice, whereas I use half a teaspoon." CreationDate="2010-07-27T19:37:39.250" UserId="183" />
  <row Id="3016" PostId="3371" Text="These are from a bag, but my wife likes them so much I'm thinking of trying to make them myself." CreationDate="2010-07-27T19:41:57.010" UserId="1423" />
  <row Id="3017" PostId="3382" Text="One of the things we like about them is that they are sort of crispy and it seems like that would be lost if I added water after they fried. Is my assumption wrong?" CreationDate="2010-07-27T19:44:11.933" UserId="1423" />
  <row Id="3018" PostId="3338" Text="Yes, that's what they are. We purchased them from Costco one time on a wim and just love them." CreationDate="2010-07-27T19:46:10.337" UserId="1423" />
  <row Id="3019" PostId="3406" Text="I wish the burners on my electric stove could get that hot. It takes everything it has to get olive oil smoking. :)" CreationDate="2010-07-27T19:50:09.110" UserId="1423" />
  <row Id="3020" PostId="3340" Text="I had never heard about the ridges and troughs. Thanks." CreationDate="2010-07-27T19:51:02.243" UserId="1423" />
  <row Id="3021" PostId="3344" Text="I had always that that is was from oil being too cold or trying to move food too soon. Could you elaborate? Thanks." CreationDate="2010-07-27T19:51:48.623" UserId="1423" />
  <row Id="3022" PostId="3338" Text="Here's a general question. When do I select an Answer. Should I wait until I try cooking them again or select what I think is the best guess now? On StackOverflow it's much quicker to test an answer and know whether it is correct. &#xA;&#xA;Thanks to everyone who has responded." CreationDate="2010-07-27T19:53:47.387" UserId="1423" />
  <row Id="3023" PostId="3421" Text="@Sam Holder - with the smoked salmon i was thinking a max of 1 or 2 super duper thin slices of smoked salmon put on top of the salad. Can be eaten with or without the salad. My goal with recommending the salmon was to include meat protein" CreationDate="2010-07-27T19:56:31.000" UserId="87" />
  <row Id="3024" PostId="3473" Text="I find a sink full of cold water works fine. The fact that you've got a frozen object in the water helps counteract the air temperature. The USDA suggests still water and changing the water every 30 mins. Much less wasteful than leaving it running. I also find that something like chicken breast will have defrosted in 30 mins anyway." CreationDate="2010-07-27T19:56:42.777" UserId="1259" />
  <row Id="3025" PostId="3476" Text="&quot;everybody does it&quot;: I don't. Just because times 1 through 99 haven't killed you doesn't mean 100 won't." CreationDate="2010-07-27T19:58:22.150" UserId="60" />
  <row Id="3027" PostId="3476" Text="Well, reasonable people disagree about their level of squeamishness with bacterial growth.  What goes on in a home kitchen has more leeway than what happens in a restaurant, especially when one is only cooking for him/herself. Also, I added enough caveats to make the risk negligible.  I'll amend it to not say &quot;everybody&quot;, though." CreationDate="2010-07-27T20:01:43.920" UserId="1443" />
  <row Id="3028" PostId="3474" Score="1" Text="Actually water is a relatively poor conductor of heat. It's just better than air and has a high thermal capacity." CreationDate="2010-07-27T20:03:00.033" UserId="60" />
  <row Id="3030" PostId="3338" Text="btw, these are the actual potstickers I'm talking about. [LingLing Potstickers](http://www.ling-ling.com/products/potstickers/chickenVeg.html).&#xA;&#xA;We Absolutely love them (except for my ineptness lately)." CreationDate="2010-07-27T20:06:33.237" UserId="1423" />
  <row Id="3032" PostId="3474" Score="5" Text="Ok, maybe &quot;excellent&quot; is too strong a word, but it is far more efficient than air, and you're unlikely to put your food into something that'll work better." CreationDate="2010-07-27T20:23:10.747" UserId="1259" />
  <row Id="3036" PostId="1420" Text="Background information may add useful hints as to the experience level, training, equipment, culinary preferences, and goals of the questioner." CreationDate="2010-07-27T20:30:11.603" UserId="1443" />
  <row Id="3037" PostId="3474" Text="Fair enough. :)" CreationDate="2010-07-27T20:33:46.200" UserId="60" />
  <row Id="3040" PostId="2688" Text="@yossarian: Have you made this yet? How did it work out?" CreationDate="2010-07-27T20:34:57.023" UserId="1364" />
  <row Id="3041" PostId="3476" Text="@hobodave - when you then take the thawed meat and drop it on the grill to bring it to a pleasant 140F internal temperature, it doesn't really matter what *might* have been growing - it certainly has been burned-off by then" CreationDate="2010-07-27T20:34:59.160" UserId="1352" />
  <row Id="3042" PostId="3474" Text="@hobodave, although looking up thermal conductivity on wikipedia did yield some interesting ideas. Lead is pretty good, but diamonds would really work wonders! ;o) http://en.wikipedia.org/wiki/Thermal_conductivity#Experimental_values" CreationDate="2010-07-27T20:36:54.413" UserId="1259" />
  <row Id="3043" PostId="3476" Text="@warren: Cooking isn't mentioned and thus isn't really relevant to the OP's question. It's merely an assumption that some have made. I often defrost steak to be used in a tartare or fish to be used in sushi/sashimi." CreationDate="2010-07-27T20:38:45.157" UserId="60" />
  <row Id="3044" PostId="2688" Text="@samalterman, I have not. I hope to give it a go this weekend." CreationDate="2010-07-27T20:39:17.247" UserId="1259" />
  <row Id="3045" PostId="3419" Text="the recipe suggestion or the language used to suggest it?" CreationDate="2010-07-27T20:39:34.437" UserId="210" />
  <row Id="3046" PostId="3476" Score="5" Text="@hobodave - I did mention &quot;the key is that you're going to cook the meat&quot;, so hopefully that covers the issue.  It would definitely be different for sushi/tartare, for which &quot;strict scrutiny&quot; applies." CreationDate="2010-07-27T20:40:38.833" UserId="1443" />
  <row Id="3048" PostId="3473" Text="@SamAlterman: Thanks. @yossarian: Yes, I added the zip-loc after reading the USDA site and didn't remove the washed away misinformation." CreationDate="2010-07-27T20:42:26.443" UserId="60" />
  <row Id="3049" PostId="3476" Text="@Ocaasi: I understand, I was merely addressing warren. I reversed my initial downvote of your answer after your previous edit." CreationDate="2010-07-27T20:44:23.083" UserId="60" />
  <row Id="3050" PostId="3461" Text="Well turmeric definitely does have a flavor, but of course it's nothing like that of saffron.  That very debate: whether turmeric could or should be considered a &quot;substitute&quot; for saffron - was the cause of one of the first great Usenet flamewars I can remember from the early 1980s." CreationDate="2010-07-27T20:44:26.547" UserId="557" />
  <row Id="3051" PostId="3478" Text="You thaw it in the marinade?" CreationDate="2010-07-27T20:47:03.607" UserId="809" />
  <row Id="3053" PostId="3461" Text="I am totally and completely baffled by what is meant by &quot;not one that happens every Thurs evening at the local church, but rather the big store&quot;. What is &quot;the big store&quot;?" CreationDate="2010-07-27T20:57:31.773" UserId="285" />
  <row Id="3054" PostId="3468" Text="A lot of it has to do with personal preference.  There's just a huge variety of tolerance and taste involved, similar to heat or sweetness or, I guess almost anything. I find that the dish &quot;changes&quot; as salt is added, sometimes so much that it seems like an altogether different recipe solely based on that ingredient.  Same thing for cooking time on some ingredients.  Still, good chefs manage to pretty much nail both of those things every time, and bad chefs... well, they're shooting in the dark." CreationDate="2010-07-27T21:00:17.540" UserId="1443" />
  <row Id="3055" PostId="3482" Text="Interesting mix, what have you put it on?" CreationDate="2010-07-27T21:04:35.767" UserId="60" />
  <row Id="3057" PostId="3482" Text="Well... nothing.  I've only eaten it straight.  Hence the non-refrigerated part.  But it has some similarity to jerk rubs (doesn't everything), so I imagine it would taste good on basically any meat." CreationDate="2010-07-27T21:07:20.890" UserId="1443" />
  <row Id="3058" PostId="3453" Score="2" Text="Don't discount the use of nutmeg in savory foods... Gravies, roasts, and stews can benefit from a bit of the stuff as well  (a *small* bit...)" CreationDate="2010-07-27T21:08:11.013" UserId="86" />
  <row Id="3059" PostId="3461" Score="1" Text="@nohat: We have two types of farmer's markets that occur near us. The first is a group of local farmers and small businesses (organic soap, local meat, food cart) that gather once a week to sell their wares, usually in a parking lot. The other type is a huge warehouse with many of the same elements as a standard grocery store, including meat counters, seafood, cheese, etc. They generally have huge selection and less common ingredients than you'd find at a grocery store (lots of mushrooms, rare spices, ethnic foods). Here's the one I go to: http://www.dekalbfarmersmarket.com/ydfmtour.htm" CreationDate="2010-07-27T21:10:28.187" UserId="1259" />
  <row Id="3060" PostId="3484" Score="1" Text="Is honey a great preservative? I know that honey itself can last _forever_ but does it lend those properties to other foods?" CreationDate="2010-07-27T21:12:16.403" UserId="60" />
  <row Id="3061" PostId="3485" Text="Good point that it's really only the fresh ingredients which spoil.  I guess my question hinges on whether the honey/salt/spices could extend the time, especially because they coat the herb preventing oxidation, and possibly add some preservative benefit." CreationDate="2010-07-27T21:13:11.240" UserId="1443" />
  <row Id="3062" PostId="3484" Text="*That's* the question!" CreationDate="2010-07-27T21:13:54.597" UserId="1443" />
  <row Id="3064" PostId="3481" Text="What about fresh...  Do any supermarkets sell the root?" CreationDate="2010-07-27T21:16:48.903" UserId="1443" />
  <row Id="3065" PostId="3402" Score="1" Text="Thank you for the tips on preventing seizing.  Your responses go that extra step and I appreciate it." CreationDate="2010-07-27T21:18:03.710" UserId="1229" />
  <row Id="3066" PostId="3484" Text="Answering myself, it does preserve! Updated my answer." CreationDate="2010-07-27T21:21:55.083" UserId="60" />
  <row Id="3067" PostId="3461" Text="@yossarian I have been to places like that in foreign countries (e.g. http://www.flickr.com/search/?q=paloquemao) but didn't realize they were common in the U.S. Do you know of a directory of such places? I wonder if there are any in the San Francisco Bay Area. Maybe I should make question for this..." CreationDate="2010-07-27T21:22:10.670" UserId="285" />
  <row Id="3068" PostId="3481" Score="1" Text="Outside of Japan? Unlikely. It is _extremely_ perishable. The _only_ place I've ever seen it is a specialty asian market in the USA called Mitsuwa. It is also ridiculously expensive. The last time I looked (localized obviously) it was in excess of $60 USD/lb. If you've eaten wasabi/sushi in North America, it is extremely unlikely it was fresh wasabi." CreationDate="2010-07-27T21:26:47.757" UserId="60" />
  <row Id="3069" PostId="3488" Text="I bet there's an app for that." CreationDate="2010-07-27T21:41:37.787" UserId="60" />
  <row Id="3071" PostId="3485" Text="Some clips from your sources: &quot;If you are using honey as a preservative, you must ensure the honey used has spent as much of its lifespan away from direct light sources.&quot; * &quot;The efficacy was higher in [preserving] cider than in apple slices due to better mixing.&quot; * &quot;Honey, while being able to prevent bacteria invasion, can be susceptible to spoil through fermentation due to the high sugar content naturally occurring in it. The fermentation process will, in turn, spoil any other ingredients that the honey is combined with.&quot; * So it works, but it depends on the honey and the food." CreationDate="2010-07-27T21:44:26.647" UserId="1443" />
  <row Id="3072" PostId="3419" Text="The recipe. My US brain would never connect a salad to potatoes. BTW I didn't mean anything negative by it." CreationDate="2010-07-27T21:46:52.560" UserId="1364" />
  <row Id="3073" PostId="1547" Score="1" Text="stilltasty, serious eats, good eats, and wolframalpha all seem useful" CreationDate="2010-07-27T21:47:15.290" UserId="1443" />
  <row Id="3074" PostId="3476" Text="The nice part of this site is that you get a list of best practices, and techniques and ideas that maybe you didn't know about before... so this is a very useful question.&#xA;&#xA;With that said... I grew up on meat that had been defrosted on the counter, and lived to tell the tail. Not only that, but we leave the turkey on the counter for hours after dinner on Thanksgiving so we can nibble on the turkey afterwards! Oh the horror! ;-)" CreationDate="2010-07-27T21:51:00.203" UserId="260" />
  <row Id="3075" PostId="3486" Score="1" Text="Shouldn't these be called 'dairy substitutes'? Or 'Substitutes for dairy?'" CreationDate="2010-07-27T22:02:22.193" UserId="149" />
  <row Id="3076" PostId="3478" Text="@ahsteele Yes, I like the result. Especially for meat headed for the grill." CreationDate="2010-07-27T22:05:11.100" UserId="649" />
  <row Id="3077" PostId="3419" Text="haha, no problem, nothing negative inferred.  Strange I imagined potato salad to be an American thing." CreationDate="2010-07-27T22:09:35.043" UserId="210" />
  <row Id="3078" PostId="3461" Text="@nohat, if you do it will almost certainly be closed as too localised : http://meta.cooking.stackexchange.com/questions/376/what-defines-too-localized" CreationDate="2010-07-27T22:16:02.120" UserId="210" />
  <row Id="3079" PostId="3488" Score="1" Text="If this is a SE-appropriate question, which I'm not sure it is, it may actually be better-suited for the web apps beta unless its wording is changed.  http://webapps.stackexchange.com" CreationDate="2010-07-27T22:23:42.363" UserId="1304" />
  <row Id="3080" PostId="3476" Text="Agreed about the diversity of practices.  Slight quibble with the turkey example.  I fully support it in spirit, but it's a big difference when you're dealing with meat that has already been cooked.  Cooked meat is a blank slate bacteria-wise; it takes a new period for bacteria to grow.  Raw food, on the other hand, has possibly been &quot;brewing&quot; bacteria for days or even weeks at low (but not low enough) temperatures.  Once cooked, you're in the clear for a while, but before that it is more of a predicament." CreationDate="2010-07-27T22:28:37.787" UserId="1443" />
  <row Id="3081" PostId="3208" Text="sorry, you can use the marinade on steak, pork or chicken but time is going vary according to aplication, about an hour and half for pork and about thirty minuted for chicken" CreationDate="2010-07-27T22:49:41.337" UserId="446" />
  <row Id="3082" PostId="3154" Score="2" Text="exactly, although the hotter pan is to help the mallaird reaction which is what browns meats, you are able to use a hotter pan because you don't have to worry about messing up the nonstick coating on your pans. And you are going to see bits of what your cooking stick, that's the fond, and you can just deglaze (pour about a cup of liquid into the hot pan and stir with a wooden spoon) and it will make a tasty sauce out of what's left" CreationDate="2010-07-27T22:57:46.723" UserId="446" />
  <row Id="3084" PostId="3363" Text="sorry, and salt is very important, thanks for the catch stefano." CreationDate="2010-07-27T22:59:25.003" UserId="446" />
  <row Id="3085" PostId="3474" Score="4" Text="ooh.. how's that for a kintchen unitasker, diamond constructed defrost bags. &quot;garrenteed to defrost better and fast than Ziploc&quot;" CreationDate="2010-07-27T23:05:17.337" UserId="446" />
  <row Id="3086" PostId="1911" Text="@nohat: that is an excellent point. The image in Jon Galloway's answer shows it, but it certainly helps to have it spelled out. Thank you `:)`" CreationDate="2010-07-27T23:06:12.513" UserId="691" />
  <row Id="3087" PostId="3394" Text="I think a good reason for 'bringing it up' is to enhance browning.  Warmer, drier, browner.  (Not a word, but, it fit the triad).&#xA;&#xA;For fish cooked at a more medium temperature, it's just for even doneness." CreationDate="2010-07-27T23:07:37.347" UserId="1443" />
  <row Id="3088" PostId="3436" Score="1" Text="Heh, I know what you mean. Just *try* finding an authentic Italian marinara recipe. &quot;Tomatoes aren't native to Italy!&quot; I scream, but they all just laugh at me, and I go back to my corner to enjoy my Authentic German Potato Salad alone." CreationDate="2010-07-27T23:09:48.903" UserId="86" />
  <row Id="3089" PostId="3498" Text="Typo in title? I assume 'shimp' in the title means 'shrimp'." CreationDate="2010-07-27T23:14:23.547" UserId="686" />
  <row Id="3090" PostId="3498" Text="@bryn yessir. Thanks for pointing it out; it's been fixed." CreationDate="2010-07-27T23:16:08.363" UserId="217" />
  <row Id="3091" PostId="3461" Text="@Sam Holder: I guess we'll find out: http://cooking.stackexchange.com/questions/3502/finding-a-farmers-market ;-)" CreationDate="2010-07-27T23:22:36.637" UserId="285" />
  <row Id="3092" PostId="3498" Text="I think &quot;local italian dive&quot; pretty much answers your question.  I doubt the cooks were &quot;local italians&quot; much less highly trained ones.&#xA;&#xA;Tails on are fine if it's a finger food dish.  If silverware is included, I'd assume tails are off." CreationDate="2010-07-27T23:27:48.843" UserId="1443" />
  <row Id="3093" PostId="3436" Score="1" Text="The only thing that's not traditional is calling cilantro &quot;coriander&quot; when you're making a dish with origins in Mexico." CreationDate="2010-07-27T23:28:39.327" UserId="285" />
  <row Id="3094" PostId="3509" Text="the FDA says 165 for poultry, and you need to make sure that you are temping the chicken while not touching the bones at all." CreationDate="2010-07-27T23:51:28.693" UserId="446" />
  <row Id="3095" PostId="3220" Text="does fluke have another name? I'm on the gulf coast so it can be kind of hard to get northern fishies here." CreationDate="2010-07-28T00:13:22.033" UserId="446" />
  <row Id="3096" PostId="3488" Text="Its a little old fashioned, but... pencil &amp; paper?" CreationDate="2010-07-28T00:38:20.563" UserId="160" />
  <row Id="3097" PostId="3437" Text="The &quot;Best Recipe&quot; line is made by the folks from America's Test Kitchen, which is the same people who publish Cook's Illustrated. Their approach is to maximize the appeal to the generic American palate, rather than authenticity, although they do make it clear when and why they depart from the traditional. I greatly appreciate America's Test Kitchen recipes (and their TV shows) because the generic palate they optimize for is similar to mine, but not because they're authentic." CreationDate="2010-07-28T01:02:39.687" UserId="285" />
  <row Id="3099" PostId="3368" Text="yeah, you should always remember that non-stick doesn't handle heat like stainless or cast iron.  I try to avoid them for searing for just that reason. Thanks for pointing that out Eclipse." CreationDate="2010-07-28T01:21:11.520" UserId="446" />
  <row Id="3100" PostId="3519" Text="Margarine still contains milk (although at a lower amount than butter) is it considered exempt from the proabition?" CreationDate="2010-07-28T02:02:42.467" UserId="446" />
  <row Id="3101" PostId="3481" Text="Wegmans in Pittsford, NY occasionally (couple times a year) gets sushi ingredients flown in from Japan, including wasabi root." CreationDate="2010-07-28T02:10:23.993" UserId="219" />
  <row Id="3102" PostId="3402" Score="1" Text="@Cinque:  You're welcome.  Thanks for the feedback on the responses.  I figure more information and background is better than assuming people already know.  Even if the person asking knows, chances are others will not." CreationDate="2010-07-28T02:21:53.357" UserId="426" />
  <row Id="3103" PostId="3476" Text="Yup - I've been leaving the meat on the counter overnight for years, putting back in the fridge the next morning and then cooking it that night and I'll still typing away!" CreationDate="2010-07-28T02:52:29.163" UserId="812" />
  <row Id="3104" PostId="3501" Text="There is a similar question on [the temperature one needs to cook chicken](http://cooking.stackexchange.com/questions/17/how-long-and-at-what-temperature-do-the-various-parts-of-a-chicken-need-to-be-coo)" CreationDate="2010-07-28T02:53:41.360" UserId="183" />
  <row Id="3105" PostId="97" Text="Just found this searching through closed questions. Not sure that this is really a good candidate for closing. The title needs to be juggled, but it can be massaged into a recipe improvement question." CreationDate="2010-07-28T02:58:47.650" UserId="60" />
  <row Id="3108" PostId="3531" Text="You have to chew them well, though.  My first time eating tiger shrimp (heads and all), I didn't chew well enough, and the tail scratched my throat on the way down.  It wasn't the most fun experience." CreationDate="2010-07-28T03:29:39.380" UserId="67" />
  <row Id="3109" PostId="3358" Text="I went to a meat market instead of the grocery store and picked up a 2.4 lb skirt steak. The butcher had cut it so the lines ran across the short way. Turned out much better this time - I really need to get an instant read thermometer though because I cooked it medium rare in the thinnest part to rare in the thickest, and it would have been a bit easier to eat if it were medium to medium rare instead." CreationDate="2010-07-28T03:32:54.420" UserId="344" />
  <row Id="3110" PostId="3522" Score="1" Text="Exactly -- it's all about cultural norms.  Americans seem to expect everything on the place to be edible.  Fish don't have bones; olives and grapes don't have pits; shrimp don't have tails.  In the case of McDonalds, McRib doesn't have bones." CreationDate="2010-07-28T03:33:35.607" UserId="67" />
  <row Id="3111" PostId="3498" Text="If you're not big on shrimp with tails, don't ever order cioppino if you're in the San Franciso area." CreationDate="2010-07-28T03:36:30.630" UserId="67" />
  <row Id="3112" PostId="3498" Text="@Joe I don't mind shrimp tails in general, but I just find it odd to have to remove tails with my hands when I'm devouring a pasta dish with a fork!" CreationDate="2010-07-28T03:50:30.553" UserId="217" />
  <row Id="3114" PostId="3531" Text="Yea. This is why I only do it for fried/sauteed shrimp. If they are boiled or steamed the texture just isn't conducive to chewing" CreationDate="2010-07-28T04:08:15.020" UserId="60" />
  <row Id="3116" PostId="3501" Text="@papin: I had a look at that question but it seems as though that's more about baking rather than grilling, so oven temperatures etc. weren't of any help to me." CreationDate="2010-07-28T05:40:32.730" UserId="686" />
  <row Id="3117" PostId="3516" Text="Thanks, good tips!" CreationDate="2010-07-28T06:01:41.267" UserId="485" />
  <row Id="3118" PostId="3540" Score="1" Text="This site really isn't for asking about specific recipes. If you can edit your question to be more detailed about the flavours and textures of the dish, some people may be able to help you. If, however, you are just looking for a tofu-with-teriyaki-and-mushrooms recipe, please avail yourself of Google, Epicurious, Allrecipes, etc. Voted to close, pending editing of the question." CreationDate="2010-07-28T06:54:10.290" />
  <row Id="3119" PostId="119" Score="3" Text="If it is not a product which started with cream, it is not sour cream (same way that non-dairy 'cheese' is no such thing). What you want is 'non dairy sour cream substitute', a phrase which when punched into Google should yield results." CreationDate="2010-07-28T06:59:55.190" />
  <row Id="3120" PostId="3519" Text="@sarge_smith Not kosher margarine." CreationDate="2010-07-28T07:04:03.027" UserId="1471" />
  <row Id="3121" PostId="3476" Score="2" Text="@warren: it is VERY VERY VERY important to note that the problem with bacterial/fungal contamination in food is not limited to the actual bugs, but to the toxins they exude. Botulism is the classic example of this; the spores are utterly harmless (we eat them every day, usually in garlic). The toxin, however, can kill you." CreationDate="2010-07-28T07:04:11.157" />
  <row Id="3123" PostId="3540" Text="Ross j: Hi and welcome to the site. To differentiate ourselves from other sites we prefer to have questions which can be answered, and not just a listing of various recipe suggestions.  An example of question which, though asking for a recipe is providing some objective criteria of what the recipe should provide: http://cooking.stackexchange.com/questions/3047/how-do-you-make-general-tsos-chicken-as-generally-found-in-the-eastern-usa please refine to specify similarly objective criteria for providing a recipe to your liking, not just 'good', otherwise I'm afraid I'll vote to close as well." CreationDate="2010-07-28T08:51:11.833" UserId="210" />
  <row Id="3124" PostId="3540" Text="Please don't be put off by this, its just that we have a slightly different focus here, which hopefully in the long term is something which you will come to appreciate.  a discussion about why these sort of questions are considered off topic here can be found on the meta site:  http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic" CreationDate="2010-07-28T08:52:52.097" UserId="210" />
  <row Id="3125" PostId="3540" Score="3" Text="Another option is to show us the recipe that you have tried and explain what didn't work about it (the sauce wasn't thick enough, the tofu fell apart or wasn't crispy enough etc etc) and maybe someone can help with some advice which may give you the results you are after" CreationDate="2010-07-28T08:56:20.683" UserId="210" />
  <row Id="3126" PostId="2019" Score="1" Text="Don't forget cheese in a can, not really cheese and I'm not going to try putting it on pasta." CreationDate="2010-07-28T09:19:33.587" UserId="203" />
  <row Id="3127" PostId="302" Score="1" Text="Isn't [tofu](http://en.wikipedia.org/wiki/Tofu) made from soy to begin with?" CreationDate="2010-07-28T11:24:15.157" UserId="74" />
  <row Id="3128" PostId="2641" Text="@knives - avoid that kind of comments, though. I mean, it may be fun once or twice, but not any site is Meta-SO. I think you should probably tone down this kind of comment, at least during the beta, while the tone of the site is still being defined. But that's only my opinion." CreationDate="2010-07-28T11:33:07.483" UserId="74" />
  <row Id="3129" PostId="3497" Score="1" Text="Online?  hell, my mom used to just keep note paper on the fridge, and as we ran low on stuff, it'd get written down.  My neighbor does the same thing.  (I foolishly rely on my memory, which is why I probably have a dozen some bottles of hot sauce right now)" CreationDate="2010-07-28T11:41:50.917" UserId="67" />
  <row Id="3130" PostId="3363" Text="No prob. It's because I just saw a TV program where Danes cooked for Italians, and they forgot to put the salt, so it's commonly forgot, unless you see it done by your parents for 20 years." CreationDate="2010-07-28T11:43:06.030" UserId="1342" />
  <row Id="3132" PostId="3336" Text="Sounds like something to try." CreationDate="2010-07-28T12:21:57.000" UserId="1214" />
  <row Id="3135" PostId="3551" Score="2" Text="This question is problematic -- the sausage is going to give off a fair bit of fat, so it likely doesn't matter how much oil you added to start with, you always risk it being greasy unless you cook the sausage first to drain some of the fat off." CreationDate="2010-07-28T12:46:59.633" UserId="67" />
  <row Id="3136" PostId="3553" Score="1" Text="See http://cooking.stackexchange.com/questions/2294/can-i-use-the-same-board-for-meat-and-vegetables" CreationDate="2010-07-28T13:24:58.260" UserId="22" />
  <row Id="3139" PostId="1306" Text="Does the (same day) reserve marinade have to actually boil, or just reach the same temperature as the finished protein (i.e. 165 for chicken)?  What's the difference between requiring a temperature for meat but a higher one for the marinade... or does it have to do with internal vs. external protein temperatures (external being significantly higher during cooking)." CreationDate="2010-07-28T13:59:45.523" UserId="1443" />
  <row Id="3140" PostId="3489" Text="I'm cooking more and more frequently. Used to be a couple times a week, and now its more often. Part of my issue to is that I'd like something that both myself and my fiancee can update, since we often times drain the fridge/pantry independently, without telling the other.&#xA;&#xA;That's one of the unfortunate parts of having weird schedules." CreationDate="2010-07-28T14:02:48.853" UserId="260" />
  <row Id="3141" PostId="3437" Text="@nohat: I agree and have edited accordingly. That's what I was getting at, but on re-reading, it wasn't clear." CreationDate="2010-07-28T14:08:15.830" UserId="1259" />
  <row Id="3142" PostId="3497" Text="@Joe Yeah but he wants it online because then if his fiancee eats up something he was planning on making then the list on the fridge at home isn't going to help him in knowing that he should go buy the item. This way his fiance can update the online list and he would know before he leaves work" CreationDate="2010-07-28T14:10:19.070" UserId="27" />
  <row Id="3148" PostId="3476" Score="6" Text="You know, the issue with people saying &quot;I've been doing it for years and I'm still here&quot; is, the people that aren't still here can't tell us how badly it worked out for them :)." CreationDate="2010-07-28T14:37:51.673" UserId="203" />
  <row Id="3149" PostId="3497" Text="@Kyra : this is the reason I call my housemate when I'm heading to the store.  Of course, as he doesn't tend to work from home that often, it's not a problem.  (past roommates, who didn't work all weekdays, and would raid the fridge and eat something I was planning for cooking dinner ... yeah, that got annoying quickly.  I might've spiked some things with significant amounts of sambal so he'd pay attention to when I labeled things)" CreationDate="2010-07-28T14:38:55.460" UserId="67" />
  <row Id="3151" PostId="3522" Text="Hey, play fair.  Don't bring the McRib into this." CreationDate="2010-07-28T14:58:37.287" UserId="1443" />
  <row Id="3153" PostId="2921" Text="Used this method last night and it worked. Thanks for the tips!" CreationDate="2010-07-28T15:13:35.430" UserId="809" />
  <row Id="3154" PostId="3573" Score="3" Text="do you want something non-alcoholic?  Or is some other alcoholic beverage acceptable?" CreationDate="2010-07-28T15:17:34.980" UserId="210" />
  <row Id="3155" PostId="3573" Score="1" Text="Are you after an alternative for any parrticualr reason. Almost any liquor can be added to cream dending on your favourite." CreationDate="2010-07-28T15:18:26.243" UserId="126" />
  <row Id="3156" PostId="3488" Text="maybe planning a weeks menu before going shopping is a good ideal" CreationDate="2010-07-28T15:24:14.063" UserId="1482" />
  <row Id="3159" PostId="3580" Text="thank you for the reply." CreationDate="2010-07-28T15:42:51.523" UserId="1162" />
  <row Id="3160" PostId="503" Text="There are excellent electric knife sharpeners, but they will cost you around $150. The Chefs Choice 130 is one I use, and every chef I've worked for has remarked on how sharp my knives are. It has 3 wheels, one for taking out nicks (I basically never use this), one for routine sharpening (once a month give or take how much cooking I've been doing) and one for the final honing of the edge, which can also be used on serrated blades. I use this last one constantly and it gives a razor edge without thinning your blade significantly. Here's a link to the product: http://amzn.to/auYKVx" CreationDate="2010-07-28T15:43:05.440" UserId="1393" />
  <row Id="3162" PostId="3409" Text="Updated my answer." CreationDate="2010-07-28T15:58:16.617" UserId="1436" />
  <row Id="3163" PostId="659" Text="The process is called reduction.  I'll let someone else answer the main question, as I tend to do it by taste..." CreationDate="2010-07-28T16:05:44.447" UserId="41" />
  <row Id="3164" PostId="3490" Text="Dairy includes all milk products from all animals." CreationDate="2010-07-28T16:10:48.573" UserId="51" />
  <row Id="3165" PostId="3587" Text="The milkshakes/malt idea sounds awesome.. how do you make them?" CreationDate="2010-07-28T16:12:20.367" UserId="27" />
  <row Id="3166" PostId="3358" Text="@280Z28: I'm glad it worked out better!" CreationDate="2010-07-28T16:19:18.927" UserId="60" />
  <row Id="3169" PostId="3587" Text="@Kyra: they are quite good!  Just an ounce or so of syrup to a standard milkshake.  I used a shot of Peppermint syrup in a std vanilla milkshake with a couple drops of green food coloring to make Shamrock Shakes for St. Patrick's Day, for example." CreationDate="2010-07-28T16:44:12.617" UserId="1467" />
  <row Id="3171" PostId="3589" Text="Inaccurate. After 15 minutes of simmering, 40% of alcohol is retained. After 2.5 hours, 5% is still present. http://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food" CreationDate="2010-07-28T16:48:34.030" UserId="219" />
  <row Id="3172" PostId="1080" Text="Enemy of chocolate? Why?" CreationDate="2010-07-28T16:55:33.053" UserId="1377" />
  <row Id="3173" PostId="2718" Score="1" Text="splash a little water in the pan.  if it sizzles, you know" CreationDate="2010-07-28T17:07:40.740" UserId="1443" />
  <row Id="3174" PostId="1770" Text="You'll run into the dirt problem with a wooden block as well...so, 6 of one, half dozen of the other.  Good point (and scary mental images) with the &quot;rain of sharp metal death&quot;!" CreationDate="2010-07-28T17:13:22.417" UserId="1405" />
  <row Id="3175" PostId="3594" Score="19" Text="The calories from frying an egg in butter are so _not_ unnecessary. They are delicious!" CreationDate="2010-07-28T17:23:27.920" UserId="60" />
  <row Id="3176" PostId="3598" Text="Ocaasi suggested everything I was going to." CreationDate="2010-07-28T17:25:15.330" UserId="649" />
  <row Id="3177" PostId="3599" Text="Yes good point for the non-canned shelf life. I assumed they would be canned." CreationDate="2010-07-28T17:31:55.723" UserId="60" />
  <row Id="3178" PostId="3594" Score="6" Text="It's really not that many calories, unless you've been deep-frying your egg all these years.&#xA;Besides, fat doesn't make people fat. Sugar does." CreationDate="2010-07-28T17:33:49.370" UserId="611" />
  <row Id="3179" PostId="2641" Score="2" Text="@Gnoupi: I would sincerely *hope* that a comment recommending bacon grease on a question tagged, &quot;vegetarian&quot; would be immediately recognizable as tongue-in-cheek. But as with the other sites, offended readers need only click the &quot;flag&quot; icon to make it go away..." CreationDate="2010-07-28T17:38:45.557" UserId="86" />
  <row Id="3180" PostId="3577" Score="1" Text="You have space for a trash can?  Wow, that's luxury for apartment living." CreationDate="2010-07-28T17:42:46.550" UserId="67" />
  <row Id="3181" PostId="3596" Text="You can also get pump sprayers to use other types of oil, but it doesn't have the surfactants of cooking sprays, so you might have to use a touch more to get an even coat." CreationDate="2010-07-28T17:50:54.457" UserId="67" />
  <row Id="3182" PostId="3597" Score="1" Text="*Culinary Artistry* is a good reference, but it's arrangement is kind-of random and lacks much in the way of coherent instructional content. There's a food pairing &quot;index&quot; (really the guts of the book) that's useful however. I suggest looking at it in a bookstore before you buy it." CreationDate="2010-07-28T17:51:58.747" UserId="557" />
  <row Id="3183" PostId="3599" Score="1" Text="That episode also recommended that after canning, to remove the ring on the jar, so you'd have a more obvious sign if something had gone wrong with the canning process." CreationDate="2010-07-28T17:55:07.820" UserId="67" />
  <row Id="3184" PostId="3525" Text="This sounds delicious! I'm going to try it." CreationDate="2010-07-28T18:21:02.120" UserId="1364" />
  <row Id="3186" PostId="3610" Text="Hopefully this works, I'll be giving it a go soon!" CreationDate="2010-07-28T18:45:09.810" UserId="1266" />
  <row Id="3187" PostId="2962" Text="ic ic. not sure if you can ask for that in restaurants where I live.. I think they would look at you as if you were crazy.. lol." CreationDate="2010-07-28T19:08:42.070" UserId="1238" />
  <row Id="3188" PostId="3610" Text="@Rob I've found it works better with the fleshier varieties, such as a pointed cabbages. Savoy cabbage I tend to blanch, and make up as bubble &amp; squeak, which can be kept in the fridge for a few days or frozen for a bit longer." CreationDate="2010-07-28T19:10:13.517" UserId="771" />
  <row Id="3189" PostId="3614" Text="What is a hob? I've seen you use this term before, but can't seem to get a relevant Google hit." CreationDate="2010-07-28T19:13:35.227" UserId="60" />
  <row Id="3190" PostId="3613" Score="4" Text="If you eat enough of them and then go for a long run, you will sweat onions." CreationDate="2010-07-28T19:14:00.030" UserId="60" />
  <row Id="3192" PostId="3594" Text="@Carmi: Carbohydrates in general, assuming they aren't burned off." CreationDate="2010-07-28T19:26:23.810" UserId="41" />
  <row Id="3193" PostId="3614" Text="@hobodave A hob is what you'd probably refer as a stove top." CreationDate="2010-07-28T19:27:07.753" UserId="771" />
  <row Id="3194" PostId="3146" Text="@AtillaNYC: No. You cut the live crab." CreationDate="2010-07-28T19:28:03.227" UserId="60" />
  <row Id="3195" PostId="3540" Text="What if the questioner has just said:  What technique and flavorings are best for making a tofu steak?  Then we'd answer without so much parsing..." CreationDate="2010-07-28T19:41:56.783" UserId="1443" />
  <row Id="3196" PostId="3614" Text="@hobodave, sorry, a hob is a stove top/gas burner (As per http://images.google.co.uk/images?q=hob) =)" CreationDate="2010-07-28T19:49:49.087" UserId="1266" />
  <row Id="3197" PostId="3614" Text="Sweating onions doesn't mean to put on a lid. It just means to cook them until they are translucent and giving up liquid, over a low enough heat that they don't caramelize." CreationDate="2010-07-28T19:50:35.543" UserId="1393" />
  <row Id="3198" PostId="3614" Score="2" Text="@Michael, I never said it did, but the way I was taught to sweat onions involves putting the lid on, so that's the one I've documented :)" CreationDate="2010-07-28T19:51:35.667" UserId="1266" />
  <row Id="3199" PostId="3613" Text="@hobodave, aaargh! :)" CreationDate="2010-07-28T19:52:08.583" UserId="1266" />
  <row Id="3200" PostId="3188" Text="Yes, for sure the red vs. white distinction is essential. I agree, the ABX test would be more relevant. Or on a more aesthetic level, just pick a dish that has a wine based sauce and make it with say a Pinot Noir vs. a Cabernet, reducing both to an appropriate level of intensity, and see if they taste substantially different and if so, if one is clearly a better match to the rest of the dish than the other." CreationDate="2010-07-28T19:55:21.073" UserId="1393" />
  <row Id="3201" PostId="3622" Text="Well one problem might be that it might stain your fish red ..." CreationDate="2010-07-28T20:00:14.727" UserId="557" />
  <row Id="3202" PostId="3613" Text="related: http://cooking.stackexchange.com/questions/2391/how-to-caramelise-onions  as ocaasi said in their answer, this is just at the end of the same spectrum" CreationDate="2010-07-28T20:01:42.600" UserId="210" />
  <row Id="3203" PostId="3622" Text="Why on earth do you only have one type of vinegar on hand? What's wrong with you? ;o) I have 6-7 different vinegars on hand. Maybe the better question is &quot;What's wrong with me?&quot;" CreationDate="2010-07-28T20:02:41.523" UserId="1259" />
  <row Id="3204" PostId="3616" Text="Excellent!  Something else I can do with my press! :)" CreationDate="2010-07-28T20:08:26.453" UserId="1467" />
  <row Id="3205" PostId="3622" Text="@yossarian: I'd say _most_ Americans only have white distilled vinegar on hand. :)" CreationDate="2010-07-28T20:12:21.687" UserId="60" />
  <row Id="3206" PostId="3629" Text="Is the issue that they weren't tender or that you thought they should be more tender? It's a little hard to tell as you only compare them to your grilled chops, which I've never had. ;o) Also, how thick were the chops?" CreationDate="2010-07-28T20:13:27.143" UserId="1259" />
  <row Id="3207" PostId="3617" Text="to be on the safe side, and to prevent catching, I'd err on the low side with the heat and stir/shake the pan often" CreationDate="2010-07-28T20:16:47.480" UserId="210" />
  <row Id="3208" PostId="3622" Text="@hobodave: That's criminal! Must be my European heritage." CreationDate="2010-07-28T20:20:41.883" UserId="1259" />
  <row Id="3209" PostId="3591" Text="Add &quot;turkey&quot; tag?" CreationDate="2010-07-28T20:28:12.007" UserId="85" />
  <row Id="3211" PostId="3598" Text="Well said! The reason I ask is because my wife is on a diet and asks me to cook eggs without butter or oil and I can't help but think that the little oil I add will make much difference." CreationDate="2010-07-28T20:37:08.007" UserId="1485" />
  <row Id="3212" PostId="3626" Text="I second @Ocaasi.  There should be no vinegar in the recipe, lemon is better." CreationDate="2010-07-28T20:37:55.150" UserId="183" />
  <row Id="3214" PostId="3631" Text="The cooking time was between when I left for work and when I got home. :)" CreationDate="2010-07-28T20:42:35.700" UserId="1307" />
  <row Id="3216" PostId="3617" Text="I generally assume cooks will overfuss with cooking ingredients, but the alternative (stick/burn) is definitely just as bad. Also, I get away with slightly higher heat since my cookware (teflon over electric) isn't that professional, so it would depend; stainless steel could easily burn on medium. I incorporated your tips into the answer." CreationDate="2010-07-28T20:44:40.860" UserId="1443" />
  <row Id="3217" PostId="3629" Text="The chops were about .5 in/1 cm thick.  Given how other things have turned out, e.g., beef short ribs in a similar soy sauce-based sauce, I expected them to be more tender.  The short ribs cooked much longer but I didn't marinate them." CreationDate="2010-07-28T20:45:28.050" UserId="1307" />
  <row Id="3218" PostId="3622" Score="2" Text="@cinque: Sarcasm is lousy on the internet. I was poking fun at my vinegar collection not yours. That's what the ;o) was supposed to convey." CreationDate="2010-07-28T20:45:49.173" UserId="1259" />
  <row Id="3219" PostId="3622" Text="I am not American, but I have only one vinegar in my house. I probably would have balsamic vinegar in some cases, or have red vinegar if I would buy it by mistake. The point, though, is not how many kind of vinegar we should have." CreationDate="2010-07-28T20:51:18.003" UserId="1229" />
  <row Id="3220" PostId="3622" Text="I think he was being sarcastic. And then self-deprecating." CreationDate="2010-07-28T20:55:29.693" UserId="1443" />
  <row Id="3222" PostId="3629" Text="chops and short ribs have very different cooking characteristics in Sous Vide, and, unfortunately, your logic doesn't hold up (it would be sweet if it did though). I updated my answer below because the details were  too long to put in a comment." CreationDate="2010-07-28T20:56:44.963" UserId="1259" />
  <row Id="3223" PostId="146" Text="This is the best thing I've done.  Nothing beats going out for fresh basil.  Or mint for your julips and mojitos ;)" CreationDate="2010-07-28T21:03:07.307" UserId="1467" />
  <row Id="3224" PostId="3617" Score="2" Text="Generally when a recipe calls for sweating onions, they intend the onions to not be caramelized... or brown. You should stop once they get to translucent." CreationDate="2010-07-28T21:15:17.663" UserId="260" />
  <row Id="3225" PostId="1306" Score="1" Text="The minimum temperature it would have to reach to be considered safe is 165, same as for the chicken.  The idea of boiling it however ensures that it has been brought up well above that temperature without any need to take the temperature of the marinade.  If it boiled, or even came to a a simmer for a minute or two, then you'll be fine.  Easier than messing with checking the specific temperature." CreationDate="2010-07-28T21:29:51.370" UserId="426" />
  <row Id="3226" PostId="2921" Text="Thanks for the &quot;progress report&quot;.  Glad I could help!" CreationDate="2010-07-28T21:31:28.607" UserId="426" />
  <row Id="3227" PostId="3617" Text="I'll edit to clarify.  I though the parentheses made it clear but I can see how it'd be ambiguous)." CreationDate="2010-07-28T21:31:36.003" UserId="1443" />
  <row Id="3228" PostId="1388" Text="@Pointy Ok, not everything is cast iron :-)&#xA;&#xA;@Joe Yup, it's WAY too heavy to be anything other than iron...&#xA;&#xA;http://www.lecreuset.co.uk/Product-Range-uk/Cast-Iron-Cookware/Casseroles/Oval-Casserole-35cm/" CreationDate="2010-07-28T21:47:09.047" UserId="540" />
  <row Id="3229" PostId="3644" Score="3" Text="&quot;I've tried replacing butter with yoghurt in all of these and the results ere OK.&quot; - Didn't you just answer your own question?" CreationDate="2010-07-28T21:47:55.180" UserId="60" />
  <row Id="3230" PostId="380" Text="It's definitely that.  Eggplants have a ton of water in them." CreationDate="2010-07-28T22:05:13.767" UserId="1443" />
  <row Id="3231" PostId="2909" Text="He might yell more, for associating his name with frozen pre-cooked food." CreationDate="2010-07-28T23:36:29.327" UserId="203" />
  <row Id="3232" PostId="3589" Score="1" Text="Who says that wiki is correct?  I worked in industrial kitchens for 8 years and a biochemistry lab for 10.  My experience says otherwise...  Plus, a comment will do - no need for a minus one." CreationDate="2010-07-28T23:37:13.507" UserId="215" />
  <row Id="3233" PostId="2993" Score="1" Text="Absolutely true ! I've recognized a true swiss !" CreationDate="2010-07-28T23:48:33.207" UserId="324" />
  <row Id="3234" PostId="3594" Score="4" Text="Eggs already are about 10% fat (a 50g egg has about 5g fat, according to http://en.wikipedia.org/wiki/Egg_(food)#Cholesterol_and_fat), so if you're trying to reduce fat intake, your best bet is to avoid eating eggs altogether rather than making them 100% less delicious. That said, a little oil or butter isn't going to dramatically impact the total amount of fat consumed." CreationDate="2010-07-28T23:56:07.840" UserId="285" />
  <row Id="3235" PostId="3642" Score="1" Text="well heck -- i was just randomly surfing some cooking blogs i frequent, and look what i found: http://comfortofcooking.blogspot.com/2010/07/how-to-store-fresh-herbs.html" CreationDate="2010-07-29T00:13:14.450" UserId="1415" />
  <row Id="3237" PostId="3652" Score="1" Text="Your question made me curious about high-altitude baking (Home Economics was a long time ago for me and my answer stemmed from what I could remember from the class). Here's a link to a more detailed explanation of the science involved which you might find useful (the main site looks useful, as well): &quot;http://www.highaltitudebaking.com/science.htm&quot;." CreationDate="2010-07-29T00:24:21.307" UserId="403" />
  <row Id="3238" PostId="737" Text="Just did one in butter, spooning the butter over top as it went, still flipped it near the end to finish up the top. Came out great, cooked whites, running but hot yolk. I've known of the technique, seen it used on fish and such, never thought about on an egg, thanks." CreationDate="2010-07-29T01:27:07.933" UserId="203" />
  <row Id="3239" PostId="3656" Score="2" Text="I believe it falls into the &quot;good&quot; fats though." CreationDate="2010-07-29T01:29:06.210" UserId="203" />
  <row Id="3240" PostId="3606" Text="Don't forget sauerkraut as a way to use/preserve cabbage.  (of course, you might count that as 'pickled cabbage', as I'm not familiar with that term)" CreationDate="2010-07-29T01:34:20.287" UserId="67" />
  <row Id="3241" PostId="3650" Text="Similar questions have been asked here. See if they are of any help: http://cooking.stackexchange.com/questions/1813/adjusting-cookie-recipes-for-high-altitude and http://cooking.stackexchange.com/questions/3373/high-altitude-pizza-crust-how-to-adjust-yeast" CreationDate="2010-07-29T01:40:30.707" UserId="217" />
  <row Id="3242" PostId="3655" Score="4" Text="Avocado will oxidize, so remember a little bit of acid such as lemon juice will help it keep its color." CreationDate="2010-07-29T01:41:37.197" UserId="203" />
  <row Id="3243" PostId="3656" Score="3" Text="In excess, even good fats are bad." CreationDate="2010-07-29T02:03:00.403" UserId="99" />
  <row Id="3244" PostId="3656" Text="@Mike Sherov I had it diced in a salad before. Do you just dice it or do you mash it up like for the toast?" CreationDate="2010-07-29T02:04:26.733" UserId="27" />
  <row Id="3245" PostId="3644" Score="2" Text="Not really - wondering if anyone else has tried this with excellent results and also interested in the ratio." CreationDate="2010-07-29T02:18:55.123" UserId="812" />
  <row Id="3246" PostId="1080" Score="1" Text="The mouth feel of chocolate is important. Chocolate needs to melt and flow smoothly in the mouth.  If one adds even 4% of water to solid chocolate it becomes a thick paste.  The water dissolves the very finely milled sugar particles and lumps them up (like leaving sugar out in the humidity), giving the chocolate a grainy feel. Add more water and the sugar all dissolves eliminating the grains." CreationDate="2010-07-29T02:29:16.240" UserId="183" />
  <row Id="3247" PostId="3656" Text="@Kyra, I slice the avocado in half, scoop out the pit, and mash it while still in the skin with the spoon. Sometimes I even leave it in the skin as a bowl for the avocado paste." CreationDate="2010-07-29T02:54:58.377" UserId="99" />
  <row Id="3249" PostId="3080" Text="As there's specifically the restriction on machinery, it's not an exact duplicate, but it might as well be, as the jar technique (minus the item to agitate that @sqillman mentioned) was described there, so it's effectively answered." CreationDate="2010-07-29T03:28:21.030" UserId="67" />
  <row Id="3251" PostId="3644" Text="For another option, I sometimes use sour cream instead of yogurt for butter replacement in muffins/quick breads (still with a direct substitution)." CreationDate="2010-07-29T03:47:39.850" UserId="839" />
  <row Id="3252" PostId="3594" Score="1" Text="@Aaronut: Most carbohydrates are deconstructed into glucose and used by the body. However, there's something about certain sugars (fructose, and sucrose which is half fructose) that only gets metabolised in the liver. This goes straight to fat, and messes up your system to boot.&#xA;Exercise is to raise your metabolic rate so that you generally use more energy. The specific calories for one session of exercise are almost irrelevant. 20 minute run = 1 cookie." CreationDate="2010-07-29T04:10:38.743" UserId="611" />
  <row Id="3255" PostId="3667" Text="It might take quite a lot of trial and error to approximate a Tootsie Roll at home. The method of making a Tootsie Roll is a closely guarded &quot;trade secret&quot;." CreationDate="2010-07-29T05:17:00.737" UserId="60" />
  <row Id="3256" PostId="3667" Text="@hobo: yes, I understand that.  Was more interested in what I did wrong to make just a general taffy turn into a chewy rock..." CreationDate="2010-07-29T05:19:14.463" UserId="1467" />
  <row Id="3257" PostId="3656" Score="2" Text="@Mike, yes, but excess of good fats is better than excess of bad fats :)" CreationDate="2010-07-29T05:40:14.193" UserId="203" />
  <row Id="3259" PostId="3160" Text="Doug, google &quot;stick date pudding&quot;. It's the more delicious dish on which sticky toffee pudding was originally based (and is in no way lacking in toffee, nor bad for people who don't like eating dates). You'll thank me." CreationDate="2010-07-29T06:47:02.610" UserId="1502" />
  <row Id="3261" PostId="3410" Text="Some clarification needed:&#xA;- Should I leave the milk outside the fridge in an opened or closed container? Have I to use whole milk? Will I get aludttej?&#xA;- Which kind of sheep cheese have I to use?" CreationDate="2010-07-29T08:00:07.773" UserId="16" />
  <row Id="3262" PostId="3674" Text="+1 from me on the salt front. I've had particularly good experiences using coarse sea-salt. There's something very right about a caramel sauce that has a crunch of sharp tangy sea-salt every now and then =)" CreationDate="2010-07-29T08:37:33.597" UserId="1266" />
  <row Id="3263" PostId="3194" Text="@roux, I'm looking for a bit more detail than this to make this a truly good answer. Could you be a bit more specific about the &quot;how&quot; of finishing the cooking, perhaps? Possibly some suggestions on how it would be best cooled/stored as well? =)" CreationDate="2010-07-29T08:42:06.987" UserId="1266" />
  <row Id="3264" PostId="1604" Score="9" Text="To avoid the possibility of lumpiness, mix your cornstarch with a little bit of cold water first, then slowly add this liquid to the soup whilst stirring." CreationDate="2010-07-29T09:41:27.447" UserId="210" />
  <row Id="3265" PostId="3540" Text="@Ocaasi, I'm not sure that's true, it would still seem subjective and argumentative then..." CreationDate="2010-07-29T09:55:14.057" UserId="210" />
  <row Id="3266" PostId="1359" Text="Another &quot;stick resistant&quot; option is from a company called Sitram. They make some really nice stainless cookware with an alloy coating called (seriously) &quot;Cybernox&quot;. Goofy name but it's great stuff, really durable (like, harder than the steel), and it does what they say. Pans are very well-designed too." CreationDate="2010-07-29T10:56:03.097" UserId="557" />
  <row Id="3267" PostId="3672" Text="Thanks for the tips and I am looking forward to try the Persian version!" CreationDate="2010-07-29T11:14:46.997" UserId="143" />
  <row Id="3268" PostId="1353" Text="I said healthy humans. Risk populations are a different matter. I read that article and I have also read scientific papers on cleaning salmonella and other food poisoning bacteria off hands/kitchen material(not happening unless you are following industrial safety procedures). And also have done bacterial cultures a long time ago. There is such thing as negligible and low levels of bacteria. In a petri dish a single botulism bacterium will take over overnight. Not in your body." CreationDate="2010-07-29T11:45:36.463" UserId="143" />
  <row Id="3270" PostId="3285" Text="I'd have a go at such a dish, yessir." CreationDate="2010-07-29T11:55:37.487" UserId="1274" />
  <row Id="3271" PostId="2766" Text="Note: no answers accepted (yet) as no updates have come in following my last edit." CreationDate="2010-07-29T11:58:43.503" UserId="1274" />
  <row Id="3273" PostId="3670" Score="1" Text="A great sushi roll with avocado is the Alaska Rol: raw salmon and Avocado. Amazing texture and taste." CreationDate="2010-07-29T12:11:41.777" UserId="99" />
  <row Id="3274" PostId="3674" Text="+1 for the advice about the water trick. Anything that can help mitigate errors is a good thing." CreationDate="2010-07-29T12:15:43.233" UserId="99" />
  <row Id="3275" PostId="3410" Text="Yes you should get aludttej first. I dont know how many sheep cheese types exists. We are doing from fresh, few weeks old sheep cheese." CreationDate="2010-07-29T12:25:22.763" UserId="1436" />
  <row Id="3279" PostId="3662" Score="1" Text="... with a ladder. (yeah, I know)." CreationDate="2010-07-29T13:23:36.333" UserId="1274" />
  <row Id="3280" PostId="3500" Text="Perhaps, but I'd prefer it with roast poptatoes and vegetables ;)" CreationDate="2010-07-29T13:25:05.597" UserId="877" />
  <row Id="3282" PostId="3088" Text="@hobodave About the consistency issue: The chef of my favorite DC-area restaurant uses lotus flour as a coating for his marinated chicken before frying it and then adding the chicken to his sauce. It might be worth it to you to experiment with lotus flour because the General Tso's I enjoyed last night tastes exactly like the dish you describe." CreationDate="2010-07-29T13:31:29.233" UserId="403" />
  <row Id="3283" PostId="3692" Text="Ouch, that's 1.5% of fat, which would probably be closer to 0.5% &quot;as per advertisement&quot;.&#xA;&#xA;Thanks." CreationDate="2010-07-29T13:49:08.410" UserId="1507" />
  <row Id="3284" PostId="3646" Text="Great rundown of the uncertainty...  :)" CreationDate="2010-07-29T14:04:01.230" UserId="106" />
  <row Id="3285" PostId="3622" Text="@hobodave - what, no apple cider vinegar?  How much more *American* can you get than apple cider vinegar?  This is the land of Johnny Appleseed!" CreationDate="2010-07-29T14:25:03.393" UserId="106" />
  <row Id="3286" PostId="3651" Text="That's what I'd say. And with any storage: store it clean and uncontaminated by saliva." CreationDate="2010-07-29T14:28:47.240" UserId="1274" />
  <row Id="3287" PostId="3571" Text="Could not have said it better, organization and cleanliness will go a long way in a small kitchen (err any size kitchen)." CreationDate="2010-07-29T14:40:54.277" UserId="1511" />
  <row Id="3288" PostId="3642" Text="+1 from me, it's my preferred method of keeping pretty much any herb that I use" CreationDate="2010-07-29T14:41:59.720" UserId="1266" />
  <row Id="3289" PostId="3655" Text="I'm making this community wiki as there's no 'right answer' on this one." CreationDate="2010-07-29T14:51:29.353" UserId="67" />
  <row Id="3290" PostId="3135" Text="converted to community wiki as there's no 'right' answer to this." CreationDate="2010-07-29T14:53:23.653" UserId="67" />
  <row Id="3291" PostId="3540" Text="'Even' if it was community wiki?" CreationDate="2010-07-29T14:59:54.623" UserId="1443" />
  <row Id="3292" PostId="3646" Score="1" Text="Thanks.  As a frequent cook, borderline news addict, and occasional health nut, I've seen this issue perking it's little plastic head up for a while." CreationDate="2010-07-29T15:02:21.340" UserId="1443" />
  <row Id="3293" PostId="3596" Score="1" Text="I don't know if it's just a bad one but the pump sprayer I've used leaks oil all over the place and squirts rather than sprays.  It's basically worthless.  Have you had better results?" CreationDate="2010-07-29T15:08:59.873" UserId="1443" />
  <row Id="3294" PostId="3664" Text="I love avocados, and it's absolutely worth it to plan ahead and buy some harder ones. Buying ones that have gotten ripe-ish in the store is a good way to get bruised and blemished ones. The paper bag thing will generally take an avocado from hard to ripe in 24 hours or so, and a hard avocado will last a good long while in the refrigerator." CreationDate="2010-07-29T15:19:41.603" UserId="218" />
  <row Id="3295" PostId="3674" Score="1" Text="What ratio of cream and butter should you add?" CreationDate="2010-07-29T15:32:55.417" UserId="27" />
  <row Id="3296" PostId="3642" Text="If only there were a way to automate changing the water :)" CreationDate="2010-07-29T16:05:17.063" UserId="1485" />
  <row Id="3297" PostId="3637" Text="I think I like this option the most but it does seem strange to  use paper towels like that." CreationDate="2010-07-29T16:07:08.000" UserId="1485" />
  <row Id="3298" PostId="3621" Text="+1  I love poached eggs. Eaten on toast with a bit of ketchup. :D" CreationDate="2010-07-29T16:19:56.570" UserId="27" />
  <row Id="3301" PostId="3703" Text="I believe the British for bottom round would be 'thick flank'.  See http://en.wikipedia.org/wiki/Category:Cuts_of_beef" CreationDate="2010-07-29T16:55:02.757" UserId="67" />
  <row Id="3302" PostId="3704" Text="I'd go further and say you *have* to cut across the grain. I made the mistake once and it was disgusting." CreationDate="2010-07-29T17:17:28.303" UserId="1259" />
  <row Id="3303" PostId="3705" Score="2" Text="In the USA I see in stores Medium, Large and Jumbo, not sure if I've seen small or not. I wouldn't be surprised if we don't, we like to have medium sizes with no smalls.... I've seen places where their smallest size is a Large (Large, XL, Super, etc)." CreationDate="2010-07-29T17:42:29.340" UserId="203" />
  <row Id="3304" PostId="3708" Text="I'd never heard of that. It looks disgusting and sounds delicious. Wikipedia doesn't have the second n in the spelling though. Are there multiple spellings or is that a typo?" CreationDate="2010-07-29T17:51:45.453" UserId="1259" />
  <row Id="3305" PostId="3708" Text="I think you're right." CreationDate="2010-07-29T17:53:53.920" UserId="1513" />
  <row Id="3306" PostId="3711" Score="1" Text="Wikipedia also has information about modern egg sizes for the U.S., Canada, Europe, and Australia (with additional information about egg sizes in Western Australia, New Zealand, and &quot;traditional sizes&quot;) here: &quot;http://en.wikipedia.org/wiki/Egg_%28food%29#Chicken_egg_sizes&quot;." CreationDate="2010-07-29T18:18:07.617" UserId="403" />
  <row Id="3307" PostId="3194" Score="1" Text="Okay. We don't currently have a pork belly on the menu--not very summery. But when we did, we would do exactly what Darin said. Braise the belly (I'm sorry, I can't remember offhand what the braising liquid was; I know there was veal stock, Guinness, hard cider, can't remember what else). The liquid would be drained off, reduced, reserved for service. Belly would be portioned and chilled. For service it would be warmed gently in the oven, then blasted under the sally to crisp the outside. Served with reduction etc etc." CreationDate="2010-07-29T18:24:49.210" />
  <row Id="3308" PostId="3711" Score="2" Text="I think those tables would be better as actual text/tables than images." CreationDate="2010-07-29T18:25:00.113" UserId="60" />
  <row Id="3313" PostId="3666" Text="+1 for avocado on sandwiches. I once left a devastating review of a sandwich shop because they didn't offer avocado on sandwiches. http://www.yelp.com/biz/w-g-grinders-mountain-view#hrid:zaZtcf_uFyQHqFTAZxsjZQ It since went out of business. Coincidence? well, probably" CreationDate="2010-07-29T18:58:12.747" UserId="285" />
  <row Id="3314" PostId="3658" Score="2" Text="A little avocado is an excellent (and entirely authentic) complement to most any Mexican dish—tacos, burritos, enchiladas, flautas, quesadillas, tortas, ensaladas, tortilla soup, huevos rancheros, chilaquiles, etc." CreationDate="2010-07-29T19:06:57.673" UserId="285" />
  <row Id="3315" PostId="3194" Text="For reference, the recipe I've followed recently was http://www.cottagesmallholder.com/slow-roast-belly-of-pork-roasted-recipe-on-a-nest-of-victoria-plums-415 - and it was fantastic! =)" CreationDate="2010-07-29T19:17:41.003" UserId="1266" />
  <row Id="3316" PostId="3662" Text="@Tobiasopdenbrouw, or rather, with one of these: http://www.frostproof.com/catalog/m9735.html" CreationDate="2010-07-29T19:18:29.410" UserId="285" />
  <row Id="3318" PostId="3717" Text="@Darin Sehnert: I figured you'd have a way. :)" CreationDate="2010-07-29T19:49:12.643" UserId="60" />
  <row Id="3319" PostId="3710" Text="He's looking for *cheap*" CreationDate="2010-07-29T19:50:13.530" UserId="218" />
  <row Id="3320" PostId="3719" Text="agreed -- you have to go to the store with an open mind, if you're trying to be economical" CreationDate="2010-07-29T19:53:00.937" UserId="67" />
  <row Id="3321" PostId="3713" Text="Was the stuck batter really brown?  Did it stick on the sides?" CreationDate="2010-07-29T19:54:39.073" UserId="183" />
  <row Id="3322" PostId="2684" Text="Actually, it's a question of how abrasive -- don't take a steel brush to it, but you should be able to get away with a plastic scouring pad, as the anodization process hardens the surface so it can take extra abuse." CreationDate="2010-07-29T19:55:32.520" UserId="67" />
  <row Id="3324" PostId="3713" Text="@papin, nope the batter wasn't particularly brown, the sides weren't stuck. It was most annoying :-/" CreationDate="2010-07-29T20:04:31.610" UserId="1266" />
  <row Id="3325" PostId="3662" Text="Yeah, or a shotgun. Instant guacamole! (Ok, here I stop with the silly)." CreationDate="2010-07-29T20:15:54.843" UserId="1274" />
  <row Id="3326" PostId="3723" Text="How deep would you suggest the layer of oil needs to be?" CreationDate="2010-07-29T20:19:33.307" UserId="1266" />
  <row Id="3327" PostId="3717" Text="I use grilled red peppers from a jar (store) often, saving me the trouble of roasting them myself. Great result as well (and handy when you're in a hurry). Generally with a sauteed onion, and some creme fraiche on the table as well." CreationDate="2010-07-29T20:20:53.927" UserId="1274" />
  <row Id="3328" PostId="3623" Text="Solid advice, especially the all important step of patting dry before frying, which I prefer to do in a well-seasoned cast iron skillet. The one place I differ - I don't find the marinades really penetrate tofu very well (cut open a piece and see for yourself). So I just cook it unmarinated and then make an intense pan-sauce to serve on it." CreationDate="2010-07-29T20:22:21.567" UserId="1393" />
  <row Id="3329" PostId="3713" Text="was the oil in the pan really hot?  did you add the batter with the pan on the heat or not?" CreationDate="2010-07-29T20:46:28.343" UserId="210" />
  <row Id="3330" PostId="3623" Score="1" Text="I'm pretty sure I stole it from one of your answers.  So, thank *you*." CreationDate="2010-07-29T20:47:09.230" UserId="1443" />
  <row Id="3331" PostId="3726" Score="1" Text="Ahh.. Maldon.  the king of salt." CreationDate="2010-07-29T20:48:12.673" UserId="210" />
  <row Id="3332" PostId="3710" Text="His price baseline is filet mignon; most other cuts are cheap in comparison. My point is that he needs to improve his cooking process in order to get his money's worth out of any steak." CreationDate="2010-07-29T20:51:07.737" UserId="649" />
  <row Id="3333" PostId="3719" Score="1" Text="@Joe: I don't even do it for economy, sadly. I just do it to see what looks good. My wife is just the opposite: she decides what she wants to make, and goes to the store to find that half of the ingredients can't be found. I go to the store and wander around like a vagrant until the menu assembles itself in my head...Sometimes you see a cut of meat or a vegetable that's so perfect you build the whole meal around it." CreationDate="2010-07-29T21:11:19.187" UserId="218" />
  <row Id="3334" PostId="97" Text="I changed the title to reflect the body of the question. I think this got closed by some early day anti-recipe zeal. I think this is a great example of a well asked, on-topic recipe-based question." CreationDate="2010-07-29T21:12:58.390" UserId="60" />
  <row Id="3335" PostId="3727" Text="I like this break down. Some people have allergies to bell peppers as well so knowing what specific components/flavors to emulate is quite helpful." CreationDate="2010-07-29T21:29:54.143" UserId="1521" />
  <row Id="3336" PostId="3735" Score="1" Text="I had always been told to avoid oil in compost, but after you mentioned it, I looked into it, and it looks like it's possible, but might cause problems if you don't do it right : http://www.compostthis.co.uk/item/cooking-oil ; and cause problems if it is done right : http://cityorganicgardener.blogspot.com/2006/12/compost-turkey-oil.html" CreationDate="2010-07-29T22:13:31.137" UserId="67" />
  <row Id="3337" PostId="1591" Score="2" Text="Unless you're like my neighbor, and insist that 2/3 of the way full is exactly how he saw it being on a tv cooking show, and he had no fry thermometer, and we've got every burner on the stove going;  the oil boiled over, caught fire, we had to clear the stove to try to pull it out; my attempts to smother it with a lid didn't work as there was an air gap underneath that fed the flames, and the stove's electronics burned out (electric stove), and singed the wall before we got a fire extinguisher and got it under control.  So -- maybe extra isn't bad for pan frying, but it is for deep frying." CreationDate="2010-07-29T22:19:53.453" UserId="67" />
  <row Id="3338" PostId="3735" Text="When I had a slow compost pile I never had a problem with throwing oil in it occasionally. I don't frequently deep fry so that might be why." CreationDate="2010-07-29T22:31:54.443" UserId="60" />
  <row Id="3339" PostId="3577" Text="@Joe: Really? What would you use otherwise?" CreationDate="2010-07-29T22:37:39.243" UserId="60" />
  <row Id="3340" PostId="97" Text="I voted to reopen.  Looks good to me." CreationDate="2010-07-29T22:52:06.230" UserId="41" />
  <row Id="3341" PostId="1591" Score="1" Text="Hah... noted!  Yes, this appeared to be about pan-frying, but for deep-frying you generally want just enough to cover the food by about an inch (at least that's what I do, and I haven't seen any ggrease fires yet)." CreationDate="2010-07-29T22:54:05.417" UserId="41" />
  <row Id="3342" PostId="3730" Text="Are you using cheesecloth, and worried because the finer particles get through and settle out? Or are you just running it through a sieve and seeing small cracklings still floating in it...?" CreationDate="2010-07-29T23:19:37.433" UserId="86" />
  <row Id="3343" PostId="3735" Text="I was told not to reuse oil more than twice." CreationDate="2010-07-29T23:52:37.017" UserId="1471" />
  <row Id="3345" PostId="1519" Text="That's interesting, because I find parsley to have a natural salty taste (though I might be biased from traditional meals where it was served in salt-water)." CreationDate="2010-07-30T00:21:37.210" UserId="1443" />
  <row Id="3346" PostId="3735" Score="1" Text="@Sruly: You can follow that advice if you like. If you eat deep fried food in a restaurant chances are it's been fried in reused oil. This specific topic was covered here: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse" CreationDate="2010-07-30T00:43:18.927" UserId="60" />
  <row Id="3347" PostId="3736" Text="The water and sewer guys refer to the resultant fat clogs as &quot;Grease Logs&quot; and, indeed, it's an accurate description. Better to just throw that junk off the back porch." CreationDate="2010-07-30T01:28:57.700" UserId="218" />
  <row Id="3348" PostId="3736" Text="http://www.independent.co.uk/news/uk/home-news/walls-of-fat-removed-from-londons-sewers-2025528.html pretty gross." CreationDate="2010-07-30T01:33:15.710" UserId="624" />
  <row Id="3353" PostId="3736" Text="@Adam Shiemke: Yea, it doesn't degrade. The guy who comes up with an enzime that eats fat will make a mint cleaning arteries and drains." CreationDate="2010-07-30T02:00:54.270" UserId="218" />
  <row Id="3354" PostId="3743" Text="Good point -- I save my bacon grease, but I've been cutting back on the bacon so I don't have it as often as I used to.  I use it to cook pancakes &amp; french toast and other things I'd serve with bacon anyway." CreationDate="2010-07-30T02:09:37.230" UserId="67" />
  <row Id="3355" PostId="3749" Score="2" Text="Major +1 for the video." CreationDate="2010-07-30T02:34:14.657" UserId="219" />
  <row Id="3356" PostId="3540" Text="Ok.  I actually appreciate the tips on technique, however I acquiesce to the popular demands and have edited the question to be less general." CreationDate="2010-07-30T02:42:20.707" UserId="1469" />
  <row Id="3358" PostId="3717" Text="You know... I don't think I could have come up with that.  Even if I had I think I might have written it off as not even being close.  But now that I think about it... that's brilliant." CreationDate="2010-07-30T03:08:07.743" UserId="438" />
  <row Id="3362" PostId="3761" Score="1" Text="I am well aware they're not a health food...but since they should be topped with ice cream, I'm hoping to make them a bit better." CreationDate="2010-07-30T03:43:04.453" UserId="839" />
  <row Id="3363" PostId="3717" Text="Thanks guys!  Always glad to help." CreationDate="2010-07-30T03:46:35.890" UserId="426" />
  <row Id="3367" PostId="3761" Text="The easiest way to make them healthier is mooching off someone else's plate. ;-)" CreationDate="2010-07-30T03:51:33.780" UserId="649" />
  <row Id="3368" PostId="3761" Score="1" Text="Eat A brownie, not the whole pan.  OR Have a really good brownie and just forego the ice cream if it's a concern." CreationDate="2010-07-30T04:14:24.967" UserId="426" />
  <row Id="3370" PostId="97" Text="Also voted to reopen. However, I would like to see the OP ask a more specific question about what is wrong--is the consistency wrong, the flavour, is it cooking strangely, does it burn on the grill, etc etc." CreationDate="2010-07-30T05:10:25.740" />
  <row Id="3371" PostId="3753" Score="1" Text="For home cooking, this is the right answer.&#xA;For anything bigger, you want a halon extinguisher (preferably an automatic one) or some Aqueous Film Forming Foam (AFFF).&#xA;It's amazing what you learn in the navy, isn't it?" CreationDate="2010-07-30T06:20:01.590" UserId="611" />
  <row Id="3372" PostId="3713" Text="@Sam, the oil was &quot;smoking&quot; hot in both situations. The metl roasting tray I turned the heat on underneath for the 10 seconds it was on the hob whilst adding the batter, the ceramic one I didn't for obvious reasons." CreationDate="2010-07-30T06:30:26.497" UserId="1266" />
  <row Id="3374" PostId="3772" Text="I'm not sure exactly what you are asking here, do you want to cut it into pieces in which the bones are still present and have not been broken into pieces, or do you want to cut it into pieces in which you have used a cleaver to cut some of the bones in half?  A picture of what you are aiming for would be really useful." CreationDate="2010-07-30T08:04:36.303" UserId="210" />
  <row Id="3375" PostId="3571" Text="All good answers, but this one seems the best for me. I'll have to be more diciplined." CreationDate="2010-07-30T08:53:56.903" UserId="1230" />
  <row Id="3376" PostId="3736" Score="1" Text="@Satanicpuppy: That guy with the fat-eating-enzime had better hold the movie rights, it'll be sure to be picked up by some bacteria and decimate the human race :)" CreationDate="2010-07-30T11:09:31.880" UserId="92" />
  <row Id="3377" PostId="3764" Score="2" Text="And don't forget molasses will impact the color of the resulting baked good!" CreationDate="2010-07-30T11:33:10.890" UserId="788" />
  <row Id="3378" PostId="3753" Score="1" Text="@Carmi : You can't get halon in all areas.  As a backup, you want something that's rated well for 'class B' fires, but I'd also recommend bouncing it off of the wall rather than spraying straight at the fire, to disipate the energy and not push the fire around, making it larger." CreationDate="2010-07-30T11:41:54.447" UserId="67" />
  <row Id="3379" PostId="3753" Score="4" Text="@Tree77 : a word of warning; I was cooking with my neighbor when he had a greese fire in the burner, and we tried covering it with a lid over the burner;  It **did not** work, because on his stove, there was enough of an air gap from under the burner (the whole top of the stove lifted up so you could clean underneath) that the fire kept going, and burned up his stove.  If we had gone straight for the fire extinguisher, rather than smothering, we might've been able to save the stove." CreationDate="2010-07-30T11:47:06.497" UserId="67" />
  <row Id="3382" PostId="3753" Score="1" Text="Surely &quot;fire blanket&quot; would be an option before extingusher..." CreationDate="2010-07-30T12:02:33.080" UserId="771" />
  <row Id="3383" PostId="3726" Text="As a complete aside, the Maldon area is full of great ingredient suppliers - there is Wilkins (or locally, Tiptree Jam) up the road (which makes the best jam, IMHO) and there *used* to be Burnham Mustard a couple of miles down the road the other way, which made the best mustards (they got bought out several years ago, though)" CreationDate="2010-07-30T12:05:46.383" UserId="771" />
  <row Id="3385" PostId="2500" Text="Are blogs like [blah-eater.com] appropriate to list, or is this confined specifically to portal type sites?" CreationDate="2010-07-30T13:53:58.920" UserId="15" />
  <row Id="3386" PostId="3619" Text="Wow, very nice answer - have lots of reading and studying to do :).  Thanks!" CreationDate="2010-07-30T13:57:34.560" UserId="1405" />
  <row Id="3388" PostId="2733" Score="1" Text="Not bad. Probably would have been better if I was better at cooking. I ended up using some oil along with the butter. I was hoping to get them somewhat crispy, but I wasn't able to. I ate them plain since I didn't have any sour cream on hand." CreationDate="2010-07-30T14:33:33.583" UserId="814" />
  <row Id="3389" PostId="2837" Text="We use our crockpot for potlucks regularly, but it doesn't have a locking lid--I'm envious! Also, I get a bit tired of having to make only things that keep nicely in a crockpot for such events." CreationDate="2010-07-30T15:00:44.827" UserId="839" />
  <row Id="3390" PostId="3717" Text="@Darin Sehnert:  Would the Red Pepper Coulis be appropriate for those who are overly sensitive to acidic foods?" CreationDate="2010-07-30T15:24:29.787" UserId="1541" />
  <row Id="3392" PostId="3793" Score="1" Text="We have this at my office and it's nice. Buying the cups in bulk in the US costs about 40-50c each, I think" CreationDate="2010-07-30T15:40:39.950" UserId="263" />
  <row Id="3393" PostId="3792" Score="2" Text="If I could edit this, I'd make your last paragraph in bold--that's a pretty critical detail to why what you describe is possible and not disgusting :)" CreationDate="2010-07-30T15:44:07.983" UserId="263" />
  <row Id="3396" PostId="3801" Score="1" Text="Agreed, a cheap hand mixer costs around $15 CAD where I live. I think it's a cost that's well worth it, because hand mixing whipped cream is no fun, trust me, my hand almost fell off ;-)" CreationDate="2010-07-30T17:40:01.003" UserId="79" />
  <row Id="3397" PostId="3809" Score="1" Text="Do they need to be peeled before freezing?" CreationDate="2010-07-30T18:48:53.613" UserId="809" />
  <row Id="3398" PostId="3793" Text="I would agree, it's best for single servings and allows people to have a choice if you buy multiple flavors of &quot;pods&quot; for the machine." CreationDate="2010-07-30T19:00:25.210" UserId="1769" />
  <row Id="3399" PostId="3802" Score="1" Text="I've never heard this one. How long does it take?" CreationDate="2010-07-30T19:04:01.253" UserId="1364" />
  <row Id="3400" PostId="1037" Text="What would you put in your spice mix?  I'd go ground black pepper, salt, paprika, cumin, and coriander. Or black pepper, salt, ginger, cayenne, and clove.  Or..." CreationDate="2010-07-30T19:12:37.367" UserId="1443" />
  <row Id="3401" PostId="3704" Text="Updated the comment." CreationDate="2010-07-30T19:14:02.433" UserId="1443" />
  <row Id="3403" PostId="3809" Text="Nope. If you want them peeled for the final use, the skin will probably be easier to separate after thawing." CreationDate="2010-07-30T19:16:51.223" UserId="624" />
  <row Id="3404" PostId="3088" Text="@Iuls: I've never heard of that! I'll definitely try to get some this weekend and try it." CreationDate="2010-07-30T19:21:32.600" UserId="60" />
  <row Id="3405" PostId="3088" Text="@Aaronut: G-Tso 2.0 was attempted last night. I made the following changes from your original recipe: (1) Breaded with Tapioca flour instead of Cornstarch. (2) Added 1/2 tsp of seeds that were in the bottom of the dried red chili bag. (3) Forgot to buy an orange. (4) Used 2 Tbsp of tapioca flour in sauce. (5) Used 1 tsp of &quot;chili infused toasted sesame oil&quot; (best I could find at the store I was at, I didn't feel like making a second stop)." CreationDate="2010-07-30T19:26:05.257" UserId="60" />
  <row Id="3406" PostId="3088" Text="@Aaronut: Analysis: Breading the chicken with the tapioca flour was _weird_. The cooked flour became suspended in the oil as I progressed which subsequently clung to the cooked chicken as well as clogged my strainer. Cornstarch didn't do this, the debris sunk to the bottom. I'm going to try lotus flour as @Iuls suggested next time. The seeds added a nice bit of heat, I sauteed them briefly (5s) as the chilis were darkening. They cook fast. The orange zest was noticeably lacking. The sauce consistency was much better with the reduced tapioca. The appearance is still weird though..." CreationDate="2010-07-30T19:30:46.573" UserId="60" />
  <row Id="3407" PostId="3088" Text="@Aaronut: ... the sauce wasn't too think or too thin, but it did form &quot;sheets&quot;. Think this is the tapioca? The chili infused sesame oil didn't really bring much heat that i could tell. I could taste no heat in the uncooked sauce. I think I'm going to have to get pure chili oil or try the sriracha you suggested. I think I'll try G-Tso 3.0 this weekend." CreationDate="2010-07-30T19:33:30.513" UserId="60" />
  <row Id="3408" PostId="1505" Score="2" Text="Preach it, Carmi!" CreationDate="2010-07-30T19:59:53.400" UserId="839" />
  <row Id="3409" PostId="1326" Text="That is definitely quite like mascarpone! I went ahead and bought mascarpone, despite the cost, as a special treat for some guests. I also mixed up some of this substitute. VERY similar. In fact, my husband didn't like the actual mascarpone b/c he said it tasted like cream cheese." CreationDate="2010-07-30T20:01:40.087" UserId="364" />
  <row Id="3410" PostId="3769" Text="+1 for the straw! No fancy device purchase required." CreationDate="2010-07-30T20:05:40.403" UserId="364" />
  <row Id="3411" PostId="3088" Text="@hobodave, you are truly committed to this one!  I definitely would not have recommended using tapioca as a breading, but I guess you found that out for yourself.  I'm not totally sure what you mean by &quot;sheets&quot;, and I don't think I've ever seen chili-infused sesame oil (though it sounds interesting).  Really best to separate the hot ingredients from the sweet/savoury ingredients as much as possible, because otherwise you can't really control the heat.  If you're after mega heat, I'd still suggest that you consider a few fresh chilies; with seeds intact, they heat up like nobody's business." CreationDate="2010-07-30T20:13:23.630" UserId="41" />
  <row Id="3412" PostId="3088" Text="@hobodave: Also, although it's never been my experience, some people on here insist that acid intensifies heat, so you could try adding a little lime or lemon juice - just a few squeezes." CreationDate="2010-07-30T20:17:15.430" UserId="41" />
  <row Id="3413" PostId="3088" Text="Lastly, @hobodave, back to consistency: It's possible that tapioca isn't exactly right for the way you personally want this - it's more potent than corn starch and tends to form a more jelly-like consistency, which is what *I'm* used to but maybe not what *you've* had - if you think that might be the culprit, my suggestion would be to split the sauce into two halves, and try corn starch in one half and tapioca in the other.  Starch is the last ingredient anyway, so it should be easy to split this way." CreationDate="2010-07-30T20:19:00.310" UserId="41" />
  <row Id="3414" PostId="3784" Text="maybe that was the problem when we tried it.  We definately prefer the &quot;throw everything into a pot and forget about&quot; method when working with the slow-cooker." CreationDate="2010-07-30T20:21:51.100" UserId="217" />
  <row Id="3415" PostId="3827" Score="1" Text="Is it cooked or raw?" CreationDate="2010-07-30T20:25:51.993" UserId="27" />
  <row Id="3416" PostId="3813" Text="I completely agree with your fourth and fifth paragraphs.  I worked at a kitchen store when I was young, tried a Henckels and Wusthof set, chose the Henckels, and thought it was great because those were the only two I know.&#xA;&#xA;Then I went to a few kitchen stores as an adult and tried Shun, and Global.  The difference in grip, weight, and balance is amazing.  Until I find something better I will always choose Shun and Global over Wusthof and Henckels, as they just feel better in my hand (all 4 are great knives, no hard feelings to the Germans!)" CreationDate="2010-07-30T20:34:05.313" UserId="1236" />
  <row Id="3417" PostId="1326" Text="@JustRightMenus: Great! I'm glad it worked for you. I'll make sure to use this if I ever need to sub mascarpone." CreationDate="2010-07-30T20:47:04.877" UserId="60" />
  <row Id="3418" PostId="3828" Score="5" Text="Hmm. I always understood the dark golden brown color is produced by the browning of the milk solids in the butter (unclarified). I've never heard of starting with clarified butter and trying to brown it." CreationDate="2010-07-30T21:09:19.737" UserId="60" />
  <row Id="3419" PostId="3088" Text="@Aaronut: The interesting part re: the tapioca batter was it tasted much better than cornstarch. The plain chicken fried in cornstarch tasted like.. fried cornstarch. The chicken fried in tapioca tasted _good_; there were just the technical challenges. It might have gone better if there were room for me to fry all of it at once, but I had to do it in a few batches due to my pot size and the temperature drop." CreationDate="2010-07-30T21:20:38.427" UserId="60" />
  <row Id="3420" PostId="3831" Text="Make sure it is a pure silicone pan, not some cheap plastic/silicone combo." CreationDate="2010-07-30T21:26:36.387" UserId="222" />
  <row Id="3421" PostId="3815" Score="1" Text="What's the reason for adding ascorbic acid (when freezing)?" CreationDate="2010-07-30T22:27:13.727" UserId="470" />
  <row Id="3422" PostId="3840" Text="This is a very broad topic. Akin to, &quot;How is cake made, and what are the ingredients?&quot;" CreationDate="2010-07-31T01:21:19.870" UserId="60" />
  <row Id="3424" PostId="3847" Text="There are also a variety of other milks that you might try, such as nut milks (almond milk being my favorite for drinking, but not for baking), and sheep and goat milks. I only use soy milk when I can't get goat milk, and full-fat goat milk works great in place of full-fat cow milk with no discernible difference in the texture of the finished product. As well, goat milk tastes as close to cow milk as anything I've ever tried." CreationDate="2010-07-31T01:51:55.040" UserId="403" />
  <row Id="3425" PostId="3842" Text="Thanks for clarifying" CreationDate="2010-07-31T01:52:26.787" UserId="60" />
  <row Id="3426" PostId="3717" Text="@Ryan:  Yes, the red pepper coulis should be fine for people sensitive to acidic foods.  It's going to be more sweet than acidic because of the red peppers." CreationDate="2010-07-31T02:06:13.430" UserId="426" />
  <row Id="3427" PostId="3837" Score="2" Text="Beurre noisette or noir cannot be made with just clarified butter.  You need to add some sugars and proteins to it.  The linked recipe is probably copied without being tried by its author." CreationDate="2010-07-31T02:14:06.843" UserId="183" />
  <row Id="3428" PostId="3815" Score="1" Text="It helps keep them from browning. You don't have to use it, though." CreationDate="2010-07-31T02:16:55.340" UserId="364" />
  <row Id="3430" PostId="2580" Text="That is an excellent idea! I'm trying that as soon as possible." CreationDate="2010-07-31T02:33:31.523" UserId="403" />
  <row Id="3431" PostId="3852" Text="This does makes a great deal of sense.  If that is indeed the case, though, then the directly quoted &quot;clarified butter&quot; is a misnomer... a case of poor paraphrasing perhaps?" CreationDate="2010-07-31T03:32:24.953" UserId="41" />
  <row Id="3432" PostId="3843" Score="2" Text="This isn't really a substitution question, since you don't specify what's being substituted (milk? cheese? cream? yogurt? mayonnaise?) It's actually a [diet](http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/127#127) question, and as much as I think it's a good and important question, it doesn't really allow for *any* answers directly related to cooking or preparing meals.  I am voting off-topic and will shortly be removing the &quot;substitution&quot; verbiage (unless you'd like to be more specific about what you need substituted and why)." CreationDate="2010-07-31T03:46:02.400" UserId="41" />
  <row Id="3433" PostId="3864" Text="Good point on the adobo -- I find they have more flavor, and I'm lazy when it comes to reconstituting the dried peppers." CreationDate="2010-07-31T04:31:28.950" UserId="67" />
  <row Id="3434" PostId="3840" Text="Broad questions like these are going to be unavoidable for questioners who don't know anything at all about the subject (no offense questioner!).  @ hobodave. Your answer below seems like the right balance of answer, explanation, and a semi-response to the impossible open-endedness." CreationDate="2010-07-31T04:41:34.197" UserId="1443" />
  <row Id="3435" PostId="3865" Text="Just throw your peppers on a grill or a flat griddle for a few minutes until lightly charred on the outside.  It adds a great depth of flavor. You can do the tomatoes and onions too.  I wouldn't overcook them, just char the outsides.  And let them cool a bit before mixing up with the other ingredients." CreationDate="2010-07-31T04:45:20.120" UserId="1443" />
  <row Id="3436" PostId="3860" Text="Is it 'curing' or just dehydrating. I thought curing involved salt/brine.  Am I missing terminology?" CreationDate="2010-07-31T04:46:49.370" UserId="1443" />
  <row Id="3437" PostId="3852" Text="Yes, I think that's the case." CreationDate="2010-07-31T04:48:22.397" UserId="426" />
  <row Id="3439" PostId="3861" Text="It boils down to season to taste, then dry. Alton likes to put the jerky between cheap furnace filters, and use a box fan to suck the air through, no heat needed." CreationDate="2010-07-31T04:54:37.940" UserId="721" />
  <row Id="3440" PostId="3860" Score="1" Text="@ocaasi Usually beef jerky is soaked in a very salty marinade before dehydrating.  It's a little of both really." CreationDate="2010-07-31T05:28:23.330" UserId="438" />
  <row Id="3441" PostId="3860" Text="Gotcha.  I guess plain dried-out beef would be pretty bland." CreationDate="2010-07-31T05:42:55.227" UserId="1443" />
  <row Id="3442" PostId="21" Score="1" Text="It's much different for ground meat, which is far more prone to bacterial infections.  Ground meat has had a vastly greater proportion exposed to surface area and in contact with potentially unclean surfaces and handlers.  Steak, on the other hand is basically sterile except for the exterior.  Exterior temps on even rare steaks typically reach well above 160, since they are seared." CreationDate="2010-07-31T06:52:03.917" UserId="1443" />
  <row Id="3443" PostId="3852" Text="No paraphrasing: the quote is from page 4 of the 1973 printing. There is no instruction to dispose of the whey so your answer satisfies me that I have mistakenly read that into the recipe. Thanks." CreationDate="2010-07-31T11:34:16.933" UserId="1549" />
  <row Id="3444" PostId="3753" Text="@Joe: Obviously, you're right, and not everything is correct everywhere. The main point is that if the fire is hot enough to be burning grease, you can't dissipate the heat fast enough, so you need to smother the fire with soemthing.&#xA;The advantage of halon is that once the fire is out and everything cools off, you can just vacuum the stuff away and it doesn't do any damage.&#xA;There is a whole art to putting out fires by spraying net to them to dissipate heat and avoid causing thermal shcok to things, but that takes serious training." CreationDate="2010-07-31T11:37:31.857" UserId="611" />
  <row Id="3445" PostId="3844" Text="Dairy products, apparently actually take calcium from your body.&#xA;I don't remember the precise chemistry of it, but you end up with less useful (bioavailable) calcium after the milk than before it. &#xA;Hence, green leafy stuff is your best bet." CreationDate="2010-07-31T11:46:41.077" UserId="611" />
  <row Id="3446" PostId="942" Text="I like that one so much! However my problem is still that I get the steak carbonized outside and raw inside... I tried lowering the head but now I get a very dry steak :(" CreationDate="2010-07-31T12:05:41.150" UserId="16" />
  <row Id="3447" PostId="3723" Text="I'd stick to the recipe if you're using the pan size indicated in the recipe, and try a more 'solid' fat like some of the other suggestions first." CreationDate="2010-07-31T12:13:41.507" UserId="1274" />
  <row Id="3448" PostId="3844" Text="@Carmi It would be interesting to see some support for your claim about dairy products. Have you any links?" CreationDate="2010-07-31T12:25:47.287" UserId="403" />
  <row Id="3449" PostId="3843" Text="Agree with Aarnout, this question has the problem that you are asking for a generic alternative and even *not necessarily liquid*. An in topic question would be &quot;how can I substitute milk with a lactose-free ingredient in [name of the dish]&quot;. The generic version is actually a medical advice request." CreationDate="2010-07-31T12:31:31.783" UserId="16" />
  <row Id="3450" PostId="1425" Text="Do you use high, direct heat?" CreationDate="2010-07-31T12:37:52.800" UserId="578" />
  <row Id="3451" PostId="3852" Score="1" Text="@Chris: I actually meant poor paraphrasing on the author's part, not yours (FYI)." CreationDate="2010-07-31T13:31:52.420" UserId="41" />
  <row Id="3452" PostId="3844" Text="This is just what I found now. I actually heard it in a lecture my wife dragged me to. http://www.nutritionecology.org/panel5/intro.html&#xA; http://www.freedomyou.com/nutrition_book/Milk%20and20Cookies.htm &#xA;&#xA;I'll try to find proper academic source later." CreationDate="2010-07-31T13:55:01.083" UserId="611" />
  <row Id="3453" PostId="3844" Text="The NEIC link gives me a good place to start; thanks for that." CreationDate="2010-07-31T14:34:21.880" UserId="403" />
  <row Id="3454" PostId="97" Text="I just cast the final reopen vote. This question has been reopened. I originally had voted to close during the early days when we were still figuring out what the scope of the site it. It seems to be on-topic with what our current understanding is: http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/126#126 and http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic and http://meta.cooking.stackexchange.com/questions/49/restaurant-mimicry-questions-allowed/70#70" CreationDate="2010-07-31T15:51:56.837" UserId="99" />
  <row Id="3456" PostId="3872" Text="Dry mustard? Or prepared?" CreationDate="2010-07-31T16:10:23.407" UserId="149" />
  <row Id="3457" PostId="3872" Text="Sorry...prepared.  The recipe just said Dijon mustard so I assumed it meant prepared." CreationDate="2010-07-31T16:28:56.730" UserId="1229" />
  <row Id="3459" PostId="3872" Text="Interesting recipe.  I'm not familiar with marinades that require heating beforehand." CreationDate="2010-07-31T17:15:29.630" UserId="1443" />
  <row Id="3460" PostId="3872" Text="Uff!  I used the wrong word, Ocaasi.  It is a baste for broiled swordfish.  Will edit.  Thanks for pointing that out." CreationDate="2010-07-31T17:17:33.670" UserId="1229" />
  <row Id="3462" PostId="551" Score="1" Text="Texture has to do with homogenization not pasteurization, I think, although modern processors always do both." CreationDate="2010-07-31T17:49:03.273" UserId="1443" />
  <row Id="3465" PostId="3861" Score="3" Text="I tried Alton's trick with the filters and fans after watching that episode a while back just out of curiosity and it worked great. This is what I was going to suggest also." CreationDate="2010-07-31T20:44:56.533" UserId="1467" />
  <row Id="3467" PostId="3881" Text="If you do some poking around online, you can find people who blog about how they use the produce they get from CSAs; maybe you can find one in your area, so it'll be similar produce they write about." CreationDate="2010-07-31T21:20:59.597" UserId="364" />
  <row Id="3468" PostId="3884" Text="are you baking rind on? and aaronunt, i think it's supposed to say ingredient in instead of of and I would rephrase it futher to say what part of the mandarine causes the bitterness." CreationDate="2010-07-31T22:20:19.797" UserId="446" />
  <row Id="3469" PostId="3873" Text="Me, too. Flour (market) power?" CreationDate="2010-07-31T22:46:43.140" UserId="149" />
  <row Id="3470" PostId="3884" Text="Are we really talking about the small orange items here?" CreationDate="2010-07-31T22:47:21.063" UserId="149" />
  <row Id="3471" PostId="3884" Score="2" Text="I think and hope so...because if we're talking about the people being baked I'd be bitter too! ;-)" CreationDate="2010-07-31T22:49:36.130" UserId="426" />
  <row Id="3474" PostId="3892" Text="No, it's nothing that you're doing wrong.  The softening of the crust is simply due to moisture from the inside of the meat migrating to the exterior." CreationDate="2010-07-31T23:50:21.960" UserId="426" />
  <row Id="3475" PostId="3884" Text="I baked a cheesecake with fresh mandarin oranges and it was impossible to eat.&#xA;Canned mandarine oranges (sweetend) are fine." CreationDate="2010-07-31T23:51:23.953" UserId="1562" />
  <row Id="3476" PostId="3884" Text="@sarge: It was mainly a cosmetic edit on my part.  Looks like Darin fixed the rest already; either way, thanks." CreationDate="2010-08-01T00:25:09.050" UserId="41" />
  <row Id="3477" PostId="3904" Score="3" Text="You are my hero, seriously. I happened to have some sour cream in the fridge. Aaaaahhhh. Much better. Can I send you some salsa as a prize? :)" CreationDate="2010-08-01T02:41:34.967" UserId="364" />
  <row Id="3478" PostId="3904" Text="I'm glad to hear it worked!  Since dairy helps attract capsaicin from nerve-endings inside the mouth I figured it could likely do the same to the exterior too.  &#xA;&#xA;Salsa is always welcome!" CreationDate="2010-08-01T02:57:30.543" UserId="426" />
  <row Id="3479" PostId="3903" Score="1" Text="Oh no! Is this related to the double roasted peppers from the salsa thread?" CreationDate="2010-08-01T03:26:10.693" UserId="60" />
  <row Id="3480" PostId="3903" Score="3" Text="It can feel much, much worse. I'd rather not elucidate.&#xA;--&#xA;Not directly in answer to your question, but as far as preventing it in the future.&#xA;Wear gloves; avoid touching the seeds and white parts inside; after removing core and seeds, cut with the outside facing up; use a little bit of lemon juice to break up the capsicum oil when washing." CreationDate="2010-08-01T03:30:45.937" UserId="649" />
  <row Id="3481" PostId="3903" Text="@hobodave Yes, yes it is. Note for the future: wear gloves. Salsa's good, though. I'm about to start canning it." CreationDate="2010-08-01T03:32:34.983" UserId="364" />
  <row Id="3482" PostId="3904" Text="+1 Dairy is the only way to go. One reason that buffalo wings come with bleu cheese or ranch dip." CreationDate="2010-08-01T04:25:02.053" UserId="1467" />
  <row Id="3483" PostId="1003" Score="1" Text="+1 for the dinner exchange idea!" CreationDate="2010-08-01T04:53:51.133" UserId="364" />
  <row Id="3484" PostId="3904" Score="1" Text="@squillman: You actually use that? Weak. :-D" CreationDate="2010-08-01T06:04:20.073" UserId="60" />
  <row Id="3485" PostId="3887" Text="LOL, you mentioned all other ingredients but left out the Okra :)" CreationDate="2010-08-01T09:11:49.910" UserId="706" />
  <row Id="3486" PostId="3918" Text="Any specific amounts of time/temp in either direction if the oven won't do it for you?" CreationDate="2010-08-01T14:26:49.210" UserId="177" />
  <row Id="3487" PostId="3226" Text="Great Answers!! Thank you...." CreationDate="2010-08-01T14:28:39.237" UserId="177" />
  <row Id="3488" PostId="3918" Text="Your best guide would be the manual for the convection oven, as I have no idea if there are other factors involved." CreationDate="2010-08-01T14:40:18.910" UserId="67" />
  <row Id="3489" PostId="3790" Text="I assume &quot;noodles&quot; means the lasagne pasta? To this brit, noodles are long thin things. :)" CreationDate="2010-08-01T15:46:25.973" UserId="1149" />
  <row Id="3493" PostId="3790" Text="Yes, the pasta strips used for lasagna." CreationDate="2010-08-01T16:40:31.543" UserId="426" />
  <row Id="3494" PostId="3932" Score="1" Text="Noticing that you have to apply more force than &quot;normal&quot; is, I think, harder than expected because &quot;normal&quot; will constantly change as the knife slowly dulls over time (obviously I'm excluding unexpected damage as factor). I'll compare it to the handbrake in my car - I never *notice* it getting weaker/slacker over time, but in a service it sometimes gets tightened - and suddenly the handbrake is noticeably stronger. But I wouldn't have identified it as weak before the service, and it's that identification I'm looking for (with knifes, obviously, not handbrakes)." CreationDate="2010-08-01T17:18:59.410" UserId="1181" />
  <row Id="3496" PostId="3931" Score="1" Text="Maximum flavor rules. I seared  the beef first.  Your response came just in time as I was ready to start my goulash.  I believe in cooking once, eating three times so most of it will be frozen in individual portions.  Maximum flavor is important.  Thanks, Darin." CreationDate="2010-08-01T17:27:15.170" UserId="1229" />
  <row Id="3497" PostId="3790" Text="@cinque:  Thanks for the vote of confidence!  One note on your comment about fresh lasagna pasta.  I'm my explanation of making lasagna without cooking it, I'm referring to the standard dried lasagna noodles.  I have never done it with fresh pasta in the same manner and am concerned that it would end up pasty and gummy.  The dried noodles can absorb a lot more of the liquid from the sauce and meat and therefore still have a nice texture.&#xA;&#xA;If you do try it with fresh pasta sheets be sure to let us know how it turns out." CreationDate="2010-08-01T17:43:35.953" UserId="426" />
  <row Id="3498" PostId="3919" Text="I'm UK, and to my mind a &quot;Portobello&quot; mushroom has a much darker outer-skin (compared to the pile at ~0:30 and the one at ~2:40 in the vid) when uncooked. [Here's](http://www.mysupermarket.co.uk/sainsburys-price-comparison/Vegetables/Sainsburys_Flat_Portabella_Mushrooms_Large_250g.html) an image I've Googled of a supermarket item that demonstrates what I mean. I think the vid just shows &quot;Standard&quot; big mushrooms [another supermarket image](http://www.mysupermarket.co.uk/sainsburys-price-comparison/Vegetables/Sainsburys_Organic_Flat_Mushroom_250g.html)." CreationDate="2010-08-01T17:48:50.187" UserId="1181" />
  <row Id="3499" PostId="3938" Score="3" Text="you can use the bread trick on keeping cookies moist too" CreationDate="2010-08-01T17:56:08.567" UserId="390" />
  <row Id="3500" PostId="3941" Text="Would someone please change 'use' to 'using' in the title.  Thanks!" CreationDate="2010-08-01T18:39:02.223" UserId="1443" />
  <row Id="3501" PostId="3941" Text="@Ocaasi &amp; @hobo - ta for fixing that typo + correcting my stupidly short inch-fractional knife lengths..." CreationDate="2010-08-01T18:57:29.503" UserId="1181" />
  <row Id="3502" PostId="3942" Score="1" Text="That pretty much confirmes my suspicions. And, as per another [recent](http://cooking.stackexchange.com/questions/3928/how-to-test-that-a-knife-is-sharp-enough) question of mine I strongly suspect my knives are probably a bit too blunt at the moment. And I've gone to the effort of measuring my knives - and the 2inch is actually 3in long. Apparently I'm bad at estimates..." CreationDate="2010-08-01T19:00:12.243" UserId="1181" />
  <row Id="3503" PostId="1967" Text="Well, not exactly, raw honey will not crystallize as quickly, but the heating is also done to sterilize it. Crystallized honey is still fine for consumption for a long time. Maybe the raw honey will go bad in another way earlier, but I'm sure it will take ages.&#xA;http://www.chabad.org/library/article_cdo/aid/54872/jewish/Fifty-Year-Old-Honey.htm" CreationDate="2010-08-01T19:00:58.437" UserId="905" />
  <row Id="3504" PostId="3888" Text="Um actually you're kind of wrong on a few points there. For one, mustard dissolves quite nicely in fats, you just need to add the fat to the mustard and not the other way around. The clumping is not a broken sauce in this case, it is simply the mustard not dissolving.&#xA;&#xA;When chefs talk about a broken sauce, they mean that the emulsion has split. Curdling--clumping--is a different thing and won't happen in sauces that don't contain dairy or certain proteins.&#xA;&#xA;-1, sorry." CreationDate="2010-08-01T19:05:27.990" />
  <row Id="3505" PostId="3866" Text="I double-roasted anaheim peppers: charred on a charcoal grill, peeled and seeded, then broiled them. Once combined with the rest of the salsa, though, I couldn't taste the smoky flavor. It's still good salsa, though." CreationDate="2010-08-01T19:09:26.967" UserId="364" />
  <row Id="3506" PostId="3206" Text="What does CUI mean?" CreationDate="2010-08-01T19:10:33.987" UserId="1377" />
  <row Id="3507" PostId="3866" Text="Ah too bad. Then the smoky you're referring to is likely chipotle, which is a literally smoked jalapeno. I like these, but I don't put them in my salsa as it's more a flavor I associate with a burrito than with salsa." CreationDate="2010-08-01T19:16:42.227" UserId="60" />
  <row Id="3508" PostId="415" Score="2" Text="Honestly I have tried this trick and it has never ever worked for me. I believe it is a kitchen myth." CreationDate="2010-08-01T19:17:00.447" />
  <row Id="3509" PostId="3924" Score="1" Text="The idea of putting truffle in a hamburger kind of kills me... :P" CreationDate="2010-08-01T19:18:22.393" UserId="1342" />
  <row Id="3510" PostId="3924" Score="5" Text="I'm pretty sure the main ingredient was actually ground beef. ;)" CreationDate="2010-08-01T19:20:11.000" UserId="60" />
  <row Id="3511" PostId="3951" Score="4" Text="And I would add...boil them in abundant water!" CreationDate="2010-08-01T19:31:40.457" UserId="1229" />
  <row Id="3512" PostId="3953" Text="If you need to break them to fit them into the pot, then your pot is too small." CreationDate="2010-08-01T19:35:49.293" UserId="60" />
  <row Id="3514" PostId="3953" Text="I do it regardless of the size. However, you are right, I tend to use small pots. Takes less time to boil water." CreationDate="2010-08-01T19:37:17.917" UserId="1342" />
  <row Id="3515" PostId="334" Text="Yes, the potato trick. Works! +1" CreationDate="2010-08-01T19:38:59.753" UserId="1342" />
  <row Id="3516" PostId="1513" Text="Proofing the yeast was the most effective solution, but the second best was knowing about the tap water. Four tests performed simultaneously (testing tap water &amp; bottled water each with old and new yeast) resulted in bottled water with new yeast yielding the best results. Now, to go make bread!" CreationDate="2010-08-01T19:40:00.437" UserId="364" />
  <row Id="3517" PostId="3950" Text="! that's a good point. getting poisoned with fumes is not my favorite spare time activity indeed, but the pine may be nice for chimney, but not for bbq" CreationDate="2010-08-01T19:40:21.187" UserId="1342" />
  <row Id="3519" PostId="3957" Text="charcoal chunks I guess" CreationDate="2010-08-01T19:48:43.677" UserId="1342" />
  <row Id="3520" PostId="3957" Text="Keep in mind that not everyone on this site is from the US. So unqualified directional references like NE, South, and SW are vague." CreationDate="2010-08-01T20:00:30.170" UserId="60" />
  <row Id="3521" PostId="3958" Text="Ooh never heard of a Salad Sac. I'll get one and try it out. Thanks for the tip Darin!" CreationDate="2010-08-01T20:17:20.020" UserId="60" />
  <row Id="3522" PostId="3958" Text="@hobodave: I carry a small variety of retail items in the cooking school and I was a bit hesistant to carry them until I finally broke down and decided to try it just over a year ago.  Rather than storing my herbs in cups of water I now put them in a salad sac, wrapping each bunch in a paper towel if I have a lot of different types at once.  If the bag is starting to dry out, instead of washing everything again, I simply take it to the sink and fling some cold water on both sides before returning to the fridge.  I've kept herbs in crisp condition for 7-10 days." CreationDate="2010-08-01T20:25:09.940" UserId="426" />
  <row Id="3523" PostId="3938" Text="I think hygroscopic is your favorite word, and I'm going to remember it if it kills me.  I wonder why it's hygro- and not hydro-" CreationDate="2010-08-01T20:29:21.303" UserId="1443" />
  <row Id="3524" PostId="3935" Text="got the same problem just today." CreationDate="2010-08-01T20:30:13.873" UserId="1342" />
  <row Id="3525" PostId="3206" Text="@nalply: I suspect he meant, &quot;Cooking Under the Influence&quot;, a play on &quot;Driving Under the Influence (of alcohol)&quot;: a criminal offense in some places (and a Saturday Night in others)." CreationDate="2010-08-01T20:48:41.537" UserId="86" />
  <row Id="3526" PostId="3964" Text="As does The Guru, Harold McGee." CreationDate="2010-08-01T21:06:32.680" />
  <row Id="3527" PostId="3921" Score="2" Text="Yes, acid reduces the perception of how salty (or sweet, for that matter) something is." CreationDate="2010-08-01T21:13:44.650" />
  <row Id="3528" PostId="334" Score="2" Text="The potato trick has never worked for me. I think it is a myth, as I said in a similar thread." CreationDate="2010-08-01T21:14:41.047" />
  <row Id="3529" PostId="3965" Text="That's awesome. I love me some scientific method in my cooking." CreationDate="2010-08-01T21:30:19.840" UserId="1259" />
  <row Id="3530" PostId="3965" Text="i actually read that article just before posting the question. he adds the caveat that it's more difficult with longer pastas." CreationDate="2010-08-01T21:30:46.737" UserId="961" />
  <row Id="3531" PostId="375" Score="1" Text="The reason this works is that acid tricks the tongue into perceiving less salt (or, indeed, sugar; this is why a lemon pie mixture would be unbearably sweet before you add the lemon)." CreationDate="2010-08-01T22:50:03.613" />
  <row Id="3532" PostId="3967" Text="Probably a good thing that we have definitively answered that question, then." CreationDate="2010-08-01T22:50:55.453" />
  <row Id="3533" PostId="3966" Score="1" Text="Interesting idea...are you sauteeing first with a little oil, S&amp;P and then the milk alone or are you using a combo of milk &amp; stock?  Do you cook the milk down are you removing the radicchio from the milk and then finishing w/ some butter?" CreationDate="2010-08-01T22:54:33.263" UserId="426" />
  <row Id="3534" PostId="3938" Text="@Ocaasi:  Actually you're right...another favorite (although I haven't used it here) is &quot;organoleptic&quot; which would be the technical term for &quot;mouth feel&quot;.  &quot;Butter leaves a more palatable organoleptic quality on the palate than shortening&quot;&#xA;As for &quot;hydro&quot; vs. hygroscopic...there is no such word as hydroscopic....don't know why but that's the case!" CreationDate="2010-08-01T23:01:19.493" UserId="426" />
  <row Id="3535" PostId="3376" Text="Frying it in flat chunks is best, be patient and fry in it olive oil until the edges turn dark, then flip it over.  Once it's all crunchy then use either a savory (balsamic or wine based) or sweet (maple syrup or fruity yogurt) depending on what kind of polenta it was.  Putting more cornmeal on it is a good idea, but not important, it will brown on its own." CreationDate="2010-08-01T23:41:38.240" UserId="1539" />
  <row Id="3539" PostId="3943" Text="I do wonder why it is world's worst cheese, given it's fat-free. In my opinion, fat does improve taste.. Whey is also only water and protein, and very very little bit of fat, it tastes like.. Well, like whey :) So, I guess that this &quot;cheese&quot; tastes much like whey, in its more dense form." CreationDate="2010-08-02T00:43:40.957" UserId="1507" />
  <row Id="3540" PostId="3966" Text="Very interesting indeed! I may try that soon! The butter finish makes a lot of sense. A decidedly non-Italian preparation!" CreationDate="2010-08-02T00:45:04.307" UserId="45" />
  <row Id="3541" PostId="3924" Text="Kobe beef, there are several NYC places that are serving these $50 burgers :&gt;)" CreationDate="2010-08-02T01:02:39.733" UserId="177" />
  <row Id="3542" PostId="3586" Text="The cottage cheese idea sounds great. What flavors have you tried and like?" CreationDate="2010-08-02T01:03:44.787" UserId="27" />
  <row Id="3543" PostId="3938" Text="Organoleptic.  It's almost a mystery why it never caught on.&#xA;&#xA;MMmm... that fried chicken, what organoleptics!  Where are these terms from--I mean, are they commonly used in culinary schools, or are they more of a food-science/food-industry jargon." CreationDate="2010-08-02T02:13:00.693" UserId="1443" />
  <row Id="3544" PostId="3904" Text="@hobo: haha, didn't say that I actually USE it :P" CreationDate="2010-08-02T02:26:09.427" UserId="1467" />
  <row Id="3545" PostId="3950" Text="Pine isn't even good for your chimney." CreationDate="2010-08-02T02:59:55.057" UserId="649" />
  <row Id="3546" PostId="3966" Text="@Darin: yes. Olive oil, S&amp;P, shallots. Sweat until shallots just translucent, braise in milk until very tender. Remove from milk, finish with butter in a pan.&#xA;&#xA;Or stir into buttermilk mashed potatoes for a sort of colcannon." CreationDate="2010-08-02T03:40:58.223" />
  <row Id="3547" PostId="3975" Score="2" Text="Good point about the gravy. The OP should deglaze the searing pan with wine / stock / beer / water / whatever, scrape up all the bits stuck to the pan, and tip that mixture into the slow cooker along with the meat." CreationDate="2010-08-02T04:04:48.493" UserId="1247" />
  <row Id="3549" PostId="3967" Score="3" Text="This works for whipping cream because as the cream is whipped, it's the fat globules that bond with one another, trapping air in the process.  A chilled bowl, especially metal, helps the fat to firm up and bond together more easily.&#xA;&#xA;The opposite is true for egg whites.  Many people confuse the fact that since they both get whipped and end up white, light and fluffy that the same is true for both.  Not the case. Egg whites should be room temp. or even slightly warmed to encourage the proteins to unwind and link together to trap the air.  &#xA;&#xA;Copper only has an affect on the egg whites." CreationDate="2010-08-02T04:31:47.767" UserId="426" />
  <row Id="3551" PostId="3958" Text="@cinque: Microfiber cloth?  Probably as long as it is water absorbent and large enough to hold things when formed into a bag." CreationDate="2010-08-02T04:44:06.660" UserId="426" />
  <row Id="3552" PostId="3951" Text="roux has linked to an article debunking these claims (I've repeated the experiment). What are your references?" CreationDate="2010-08-02T07:21:52.417" UserId="905" />
  <row Id="3553" PostId="3951" Score="1" Text="lol. what claims? I stated the temperature at which water simmers and boils. That's hardly a claim, that's called a fact. The claim that vigorous boiling agitates pasta and prevents sticking? That certainly isn't debunked by that article. It provides an alternative. Just because I show you how to use an elevator doesn't mean stairs are invalid." CreationDate="2010-08-02T07:35:46.530" UserId="60" />
  <row Id="3554" PostId="3950" Score="1" Text="When i was a child my father used occasional pine wood. I remember the aroma as pleasant." CreationDate="2010-08-02T08:21:24.940" UserId="1342" />
  <row Id="3555" PostId="3963" Text="Excellent answer. Thanks" CreationDate="2010-08-02T08:23:50.333" UserId="1342" />
  <row Id="3556" PostId="3945" Text="Very complete answer, thank you." CreationDate="2010-08-02T08:29:12.393" UserId="74" />
  <row Id="3557" PostId="578" Text="Be it fish, beef, fruit, whatever. You will always get better somewhere that sells a lot because they go through their stock faster, so you will get fresher items (and of course, they wouldn't sell as much if it wasn't any good)." CreationDate="2010-08-02T08:48:48.323" UserId="203" />
  <row Id="3558" PostId="2176" Text="@Brendan: that's *not* Genovese pesto." CreationDate="2010-08-02T09:11:26.207" UserId="16" />
  <row Id="3559" PostId="3943" Text="It's the mistress' opinion, not mine... :-) In fact, everybody in my family loves Schabziger except my brother... :-)" CreationDate="2010-08-02T09:17:36.057" UserId="1377" />
  <row Id="3561" PostId="2222" Score="3" Text="If you really have to use a food processor (you should use a pestle), then at least don't add the olive oil at the beginning! You should add it at the end and just mix it a spoon." CreationDate="2010-08-02T09:33:30.760" UserId="16" />
  <row Id="3562" PostId="2297" Text="If you substitute basil it is no longer Genovese pesto... About the pecorino, the original recipe actually requires it in addition of parmigiano." CreationDate="2010-08-02T09:35:35.347" UserId="16" />
  <row Id="3563" PostId="3990" Score="4" Text="I would still advice against it. Oil in hot water does strange things, not only to foam, but to the pasta itself. After all, no one does that in Italy..." CreationDate="2010-08-02T10:33:48.390" UserId="16" />
  <row Id="3565" PostId="3986" Score="1" Text="related, if not a duplicate: http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself and http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil" CreationDate="2010-08-02T11:21:50.083" UserId="210" />
  <row Id="3566" PostId="3992" Text="I'm not sure how much the oil has to do with the spaghetti being kept separate.  I think there might be other factors at play here.  See some of the questions I linked in a comment at the top for more details." CreationDate="2010-08-02T11:35:57.907" UserId="210" />
  <row Id="3568" PostId="1035" Text="Apparently you can 'reset' you sense of smell by smelling yourself.  if you sniff your arm then this should make the next thing you smell less affected by the last thing you smelled.  A tip from  a wine taster." CreationDate="2010-08-02T11:42:51.657" UserId="210" />
  <row Id="3570" PostId="3990" Score="1" Text="@lorenzo : I agree.  It's better without oil, I was just trying to explain why it's done, not advocate for it.  Rinsing the pasta to remove the loose starch should have the same effect, but I'd only recommend it for when you're planning an oil based sauce and don't need the starch to bind the sauce to the pasta." CreationDate="2010-08-02T11:46:35.860" UserId="67" />
  <row Id="3572" PostId="403" Score="1" Text="@hobodave, not sure it's a duplicate of that question as this is specifically aimed at adding oil to the water to prevent it from sticking, not just how to prevent it from sticking, by whatever means.  Not sure I'm that into it as a question though..." CreationDate="2010-08-02T12:29:47.613" UserId="210" />
  <row Id="3575" PostId="3973" Score="3" Text="If chilling in an ice bath you want to have your food in a metal container rather than a plastic storage container.  Plastic is an insulator and won't assist in cooling the food.&#xA;Otherwise just increasing the surface area and minimizing the depth will cool large volumes quickly (i.e.  pour a stew into a large cake pan to increase the surface area and cool more quickly)." CreationDate="2010-08-02T13:53:32.247" UserId="426" />
  <row Id="3577" PostId="403" Text="yea, just think it's close enough. this question is answered in that one." CreationDate="2010-08-02T14:01:42.663" UserId="60" />
  <row Id="3578" PostId="3876" Text="Number 2 seems like the winner to me.  I'll try it next time." CreationDate="2010-08-02T14:48:55.967" UserId="210" />
  <row Id="3579" PostId="3940" Text="Wholeheartedly in agreement on the onion/tears part of this answer." CreationDate="2010-08-02T15:24:02.473" UserId="1236" />
  <row Id="3580" PostId="334" Score="1" Text="I've never tried this trick, but am now inspired to over-salt something this week just to try it out." CreationDate="2010-08-02T15:40:58.373" UserId="1236" />
  <row Id="3581" PostId="3987" Text="Is adding a bit of salt to the water good practice, however? I have heard this before, but am not too sure on the convetion/practicality." CreationDate="2010-08-02T16:26:59.260" UserId="1123" />
  <row Id="3582" PostId="447" Text="This is the best answer. Indeed, the pasta should not even get to the point where you need to add oil - it naturally should not stick (as long as it is fresh)." CreationDate="2010-08-02T16:28:58.417" UserId="1123" />
  <row Id="3584" PostId="3928" Score="2" Text="I'd sharpen them once to get them back to a factory edge at least. You should hone them every time you use one." CreationDate="2010-08-02T16:39:22.273" UserId="60" />
  <row Id="3585" PostId="4008" Text="Great suggestion!&#xA;&#xA;I like to (sometimes) save half the marinade for reducing to a sauce, while marinating the steak in the other half :)&#xA;&#xA;Of course, if I bought a really good cut of meat from a butcher I trust, I generally just lightly salt and pepper and then grill.  But that's not very relevant to this question :)" CreationDate="2010-08-02T16:39:50.087" UserId="1236" />
  <row Id="3587" PostId="4003" Score="1" Text="Does anyone know where I can get a real light-saber? I saw these in a movie once. My plastic one makes cool noises but cannot actually cut someone's hand off. Halp! :-D" CreationDate="2010-08-02T17:02:55.407" UserId="60" />
  <row Id="3588" PostId="2961" Text="I once froze Mascarpone. It turned yellow but after thawing it was white again and it tasted good in a sauce." CreationDate="2010-08-02T17:29:38.857" UserId="1377" />
  <row Id="3589" PostId="3456" Text="This didn't work for me at all. :o(" CreationDate="2010-08-02T17:32:54.623" UserId="1259" />
  <row Id="3591" PostId="4011" Score="2" Text="What should I think of when pounding to get a good result? - Puppies." CreationDate="2010-08-02T17:49:07.170" UserId="60" />
  <row Id="3592" PostId="4011" Score="1" Text="huh.huh. pound. meat. huh.huh." CreationDate="2010-08-02T17:57:47.947" UserId="1259" />
  <row Id="3593" PostId="4009" Text="I have tried similar, but it still doesn't quite taste Greek. I'm not sure if I've got the Greek Salad problem that a Greek Salad doesn't taste the same as it does in Greece?" CreationDate="2010-08-02T18:19:29.073" UserId="126" />
  <row Id="3595" PostId="3790" Text="@cinque:  Great, thanks for sharing that tip!" CreationDate="2010-08-02T18:46:46.070" UserId="426" />
  <row Id="3596" PostId="4009" Text="I've never heard of that problem, but I've also never been to Greece. When I eat Greek kebabs I definitely taste lemon and oregano. You could try adding marjoram and basil perhaps. It might also be Greek oregano? I've never seen any, but I know it exists." CreationDate="2010-08-02T18:47:26.193" UserId="60" />
  <row Id="3602" PostId="4011" Text="I edited the title because the original was just begging for jokes... as we've witnessed. :P" CreationDate="2010-08-02T19:10:31.387" UserId="41" />
  <row Id="3603" PostId="4016" Score="2" Text="regarding 1, pounding it thinner is sometimes done for wrapping the meat around ingredients. Cordon Bleu is a classic example of this, not so easy to get a normal chicken breast stuffed with ham and cheese. Pounding it out makes it more pliable and has a larger surface area." CreationDate="2010-08-02T19:15:50.280" UserId="203" />
  <row Id="3604" PostId="4003" Text="Are they talking about the bastardized English definition of curry or the Indian origin of the word?" CreationDate="2010-08-02T19:20:35.213" UserId="649" />
  <row Id="3610" PostId="4017" Score="1" Text="It is supposed to help in 2 ways regarding stabilizing the heat. 1) it helps distribute the heat more evenly through the oven (the heat from the heating element goes into the stone, then the heat radiates from the stone to the rest of the oven). 2) it is supposed to help with heat retention, key benefit here is recovery from opening the oven door. Normally most of the heat is just in the air and goes rushing out when the door is open, having to heat up new air when closed. The pizza stone doesn't hop out of the oven and instead stays inside helping that new air get up to temperature faster." CreationDate="2010-08-02T19:31:04.517" UserId="203" />
  <row Id="3612" PostId="4017" Text="@ManiacZX: The biggest problem with mine isn't recovery, it's that the thermostat is old, and causes the elements to kick on more often than normal. For the most part, it's not a big deal, but for bread or muffins, or whatever, I make sure to keep the stone in the oven." CreationDate="2010-08-02T19:35:23.463" UserId="218" />
  <row Id="3617" PostId="4011" Text="I think it is still begging, perhaps &quot;What types of meat should I hit with a mallet and why?&quot;. Also, I'm going to change the pounding tag to the broader preparation tag, I'm not sure we need a category specifically about pounding." CreationDate="2010-08-02T19:45:25.403" UserId="203" />
  <row Id="3619" PostId="4017" Text="true, keeping the heat curve tighter is another benefit.  I figured you knew the benefits, was just trying to toss in some more detail for OP and others beyond &quot;more stable&quot;." CreationDate="2010-08-02T19:49:20.513" UserId="203" />
  <row Id="3624" PostId="4011" Text="Sorry about the spurious rollback.  The `[preparation]` tag is all over the map and even I'm getting confused about what it's actually for.  This *was* really the original intent of that tag." CreationDate="2010-08-02T19:57:51.130" UserId="41" />
  <row Id="3626" PostId="4014" Score="3" Text="I keep my pizza stone on the bottom rack all the time, as well, and I lay aluminum foil over it when baking something that might spill over." CreationDate="2010-08-02T20:00:33.450" UserId="403" />
  <row Id="3627" PostId="3987" Score="18" Text="@Noldorin: you have always to add salt to the water, when it started boiling, and **before** adding pasta. Pasta always had to be cooked in salted water. The correct ratio is &quot;dieci, cento, mille&quot; (ten, one hundred, one thousand): 10 g of salt, 100 g of pasta, 1 liter of water." CreationDate="2010-08-02T20:01:07.067" UserId="16" />
  <row Id="3628" PostId="3973" Text="@Cinque:  Yes!  I wanted to clarify that storage/cooling question because most people will be storing in a plastic container." CreationDate="2010-08-02T20:05:04.093" UserId="426" />
  <row Id="3629" PostId="4024" Text="Good answer. Just a note that if you *want* that band of raw meat in the middle, like what's sometimes called a &quot;black and blue&quot; steak (black on the outside, raw on the inside), you should definitely throw it on the pan or grill while it's still cold!" CreationDate="2010-08-02T20:09:40.167" UserId="45" />
  <row Id="3630" PostId="4009" Score="1" Text="Yes, if you can get Greek (or at least Sicilian) dried oregano, it'll have a substantially more authentic taste than a standard supermarket oregano. If you don't happen to have Greek groceries where you live, you might have an Italian grocery, and they should have dried Sicilian oregano on the branch, which is damn good stuff." CreationDate="2010-08-02T20:12:01.160" UserId="45" />
  <row Id="3631" PostId="3992" Score="1" Text="Yeah, the pasta is under the water surface, and the oil all floats to the top. What keeps the pasta from sticking is *stirring*." CreationDate="2010-08-02T20:13:41.250" UserId="45" />
  <row Id="3632" PostId="4024" Text="@Harlan: That's pretty much how I like it, actually. Fridge to plate in 10 minutes or less. Why buy steak if you're going to cook it to death? Might as well have a hamburger, and save a buck." CreationDate="2010-08-02T20:14:13.307" UserId="218" />
  <row Id="3633" PostId="4026" Text="I totally forgot about dairy. Good point." CreationDate="2010-08-02T20:27:13.243" UserId="649" />
  <row Id="3635" PostId="4024" Text="50 degrees year round? That sounds miserable. I'd die." CreationDate="2010-08-02T20:37:35.777" UserId="60" />
  <row Id="3636" PostId="1142" Score="2" Text="Haha, half these answers are these myths" CreationDate="2010-08-02T21:16:41.160" UserId="1593" />
  <row Id="3637" PostId="3990" Score="2" Text="but the only time you have to avoid the stickiness is cold pasta salad, and the best way to wash away the starch is actually washing it under cold water." CreationDate="2010-08-02T21:30:17.503" UserId="16" />
  <row Id="3638" PostId="4028" Text="I forgot, maybe also some sprinkles of freshly diced tomato." CreationDate="2010-08-02T21:42:17.803" UserId="335" />
  <row Id="3639" PostId="3992" Text="I'm sure how much the oil has to do with the spaghetti staying separate: nothing whatsoever." CreationDate="2010-08-02T21:56:21.453" />
  <row Id="3640" PostId="3938" Text="+1 for the bread trick. This is what I've always done when our gets too hard and it's magic" CreationDate="2010-08-02T22:02:52.513" UserId="43" />
  <row Id="3641" PostId="4024" Score="1" Text="@hobodave: It's been 100+ here all week with 100% humidity. I feel like I could live in a walk-in freezer, no problem." CreationDate="2010-08-02T22:06:33.320" UserId="218" />
  <row Id="3642" PostId="3992" Score="2" Text="@roux, I was trying to be polite." CreationDate="2010-08-02T22:06:34.960" UserId="210" />
  <row Id="3643" PostId="4033" Text="what happens to my loaf if i don't have enough fat to moderate/impede gluten development? and if i have too much?&#xA;&#xA;What specifically is unpleasant about a flabby over-risen loaf?" CreationDate="2010-08-02T22:34:54.310" UserId="373" />
  <row Id="3644" PostId="4030" Score="3" Text="Somebody has watched too many samurai movies. ;-)" CreationDate="2010-08-02T22:46:56.823" UserId="649" />
  <row Id="3645" PostId="4030" Text="lol. I _have_ seen a sharp knife cut _halfway_ through a piece of moderate weight paper dropped onto the blade." CreationDate="2010-08-02T22:51:31.357" UserId="60" />
  <row Id="3646" PostId="4033" Score="10" Text="Breads made from what's known as a &quot;lean dough&quot; such as French bread which doesn't contain any fat, will be begin to stale immediately upon cooling.  In addition to providing a more tender texture, fats also extend the shelf-life of a dough by adding moisture.  Over-risen loaves (either from too much yeast and/or too little gluten development)will rise up and collapse before it can be put in the oven or during the final rising (&quot;oven spring&quot;) in the oven.  These breads will be very airy and have very little texture." CreationDate="2010-08-02T22:58:40.723" UserId="426" />
  <row Id="3647" PostId="3788" Text="Heh nice trap instructions.  I'll try that tomorrow as we have a bit of a fly problem at the moment.  Thanks!" CreationDate="2010-08-02T23:20:51.110" UserId="335" />
  <row Id="3648" PostId="4039" Text="Huh. Totally different method than I'm used to (as outlined below): cook veg, toss to glaze, serve. You cook the sugar/etc right into them. I may need to try that." CreationDate="2010-08-02T23:49:08.003" />
  <row Id="3649" PostId="4040" Score="4" Text="this can't be it. Refrigerator size (also electricity costs, transport culture, distribution network etc) in the UK are comparable to France &amp; Belgium but fresh pasteurized milk is massively favoured over UHT in the UK." CreationDate="2010-08-02T23:57:36.987" UserId="373" />
  <row Id="3651" PostId="4038" Score="1" Text="the stats for various countries are at: http://en.wikipedia.org/wiki/Ultra-high-temperature_processing" CreationDate="2010-08-03T00:11:19.130" UserId="373" />
  <row Id="3653" PostId="4040" Text="As I said, it was just a guess on my part.  Has anyone asked the grocery stores why the switch?" CreationDate="2010-08-03T00:36:25.460" UserId="426" />
  <row Id="3655" PostId="4040" Text="Gotta love the certainty one has in what &quot;can't be it&quot; when one doesn't know what _it_ is." CreationDate="2010-08-03T00:41:26.697" UserId="60" />
  <row Id="3656" PostId="4041" Score="1" Text="Recipe requests are off-topic, so I adjusted your title to reflect the technique." CreationDate="2010-08-03T00:42:24.417" UserId="60" />
  <row Id="3657" PostId="4048" Text="Caveat: Wikipedia actually states that meat is browned via another process. This is the first I've heard of it. I was always told it was the Maillard reaction, but it's likely just a repeated misnomer." CreationDate="2010-08-03T02:01:14.880" UserId="60" />
  <row Id="3658" PostId="4049" Score="1" Text="Kind of a broad question.  Is there a particular way to cook them you have in mind and want suggestions?  I love artichokes and there is no bad way to prepare them.  Maybe a more specific question would get you better results." CreationDate="2010-08-03T02:05:39.237" UserId="1229" />
  <row Id="3660" PostId="4048" Text="I was thinking of things like sauces and onions, not meat. I guess the long time it takes is more related to getting all the water boiled off first." CreationDate="2010-08-03T02:25:39.313" UserId="649" />
  <row Id="3662" PostId="4040" Score="1" Text="@cinque:  I used to do exactly the same.  I'm not a milk drinker so it would often go to waste keeping it on hand for baking/cooking.  I now mainly rely on heavy cream and just thin it down with water if I need milk in a recipe.  Guess I stopped by the shelf-stable milk because the price went up in the store I started shopping in after moving a few years back." CreationDate="2010-08-03T02:41:24.423" UserId="426" />
  <row Id="3663" PostId="4048" Text="Well, onions aren't truly caramelized. :) They are yet another maillard reaction. &quot;Caramelization&quot; occurs during the browning of sugar in the absence of a protein. When sugars or starches occur with proteins the browning is due primarily to the Maillard reaction, not caramelization." CreationDate="2010-08-03T02:44:59.300" UserId="60" />
  <row Id="3664" PostId="4048" Text="But yes, the maillard reaction requires a low moisture and high heat." CreationDate="2010-08-03T02:48:54.500" UserId="60" />
  <row Id="3666" PostId="4038" Score="1" Text="Keep in mind, pasteurized milk *also* has an &quot;off&quot; taste compared to fresh, unpasteurized milk. But it's safe to ship and can be sold long after and a long distance from its point of origin. Lots of money to be made trading convenience and a promise of safety for quality..." CreationDate="2010-08-03T03:01:12.600" UserId="86" />
  <row Id="3667" PostId="3952" Text="I wonder if that's a double-edged sword, though, since the agitation from a boil increases starch release as well.  I bet the optimal is inbetween, at 212 but no more roiling than necessary." CreationDate="2010-08-03T03:02:25.497" UserId="1443" />
  <row Id="3668" PostId="3652" Text="Thanks I hope to take a science cooking class sometime" CreationDate="2010-08-03T03:05:29.500" UserId="805" />
  <row Id="3669" PostId="4009" Score="1" Text="Have you considered togas?  It's all about the atmospherics." CreationDate="2010-08-03T03:06:38.967" UserId="1443" />
  <row Id="3670" PostId="4056" Text="Shouldn't really need to *squeeze* them if you've let them sit salted long enough - the excess moisture should be visible on the surface, just rinse and pat dry. Also, use kosher salt - this is pretty much what it's made for." CreationDate="2010-08-03T03:07:43.333" UserId="86" />
  <row Id="3671" PostId="4053" Text="I disagree with the first sentence as written. If you meant the primary purpose for expensive liquor vs cheap, it makes sense, but I don't think things like vodka are added for flavoring." CreationDate="2010-08-03T03:10:06.073" UserId="649" />
  <row Id="3672" PostId="4049" Text="Agreed that it's broad, but what's a beginner to do? (no offense)&#xA;&#xA;We can rephrase it as , &quot;What are the most common ways to prepare an artichoke, and what are their advantages&quot;. Or, we just make room for questions like these, and accept a best-approach style throwdown." CreationDate="2010-08-03T03:10:42.170" UserId="1443" />
  <row Id="3673" PostId="4063" Score="3" Text="...and if it slices your finger clean in half, you should have gone with the silk scarf test..." CreationDate="2010-08-03T03:11:17.007" UserId="86" />
  <row Id="3674" PostId="3792" Text="good point - consider it done!" CreationDate="2010-08-03T03:12:36.397" UserId="1236" />
  <row Id="3675" PostId="4049" Text="It's a pretty straight forward question..." CreationDate="2010-08-03T03:15:07.177" UserId="177" />
  <row Id="3676" PostId="4049" Score="2" Text="Not really.  There are many ways to prepare artichokes.  The question is just thrown out there without any qualification.  Just my opinion.  That and a certain sum of money gets you a subway ride." CreationDate="2010-08-03T03:33:57.673" UserId="1229" />
  <row Id="3678" PostId="4059" Text="Steaming in the microwave is the only way to go!   A cookbook author friend of mine is the one that taught me that.  I personally think artichokes are too much work for what you get (don't care to eat the leaves myself) so until I learned this I rarely cooked them.  Well, I still rarely cook them but if I needed to that's how I'd do it!" CreationDate="2010-08-03T03:54:47.110" UserId="426" />
  <row Id="3679" PostId="2936" Text="A little balsamic vinegar on a caprese salad is great." CreationDate="2010-08-03T05:02:04.080" UserId="1443" />
  <row Id="3680" PostId="4063" Text="touche`, touche`." CreationDate="2010-08-03T05:15:32.293" UserId="1443" />
  <row Id="3681" PostId="3912" Text="Unfortunately, it tastes like... wheat germ.  I'd eat it by the handful if it wasn't vaguely like cardboard.  Any tips for wheat-germ consumption?" CreationDate="2010-08-03T05:26:41.153" UserId="1443" />
  <row Id="3682" PostId="3920" Text="Does cracked wheat contain the germ as well?" CreationDate="2010-08-03T05:27:32.650" UserId="1443" />
  <row Id="3683" PostId="3456" Score="2" Text="Which, number (1) or (2)?" CreationDate="2010-08-03T05:29:32.660" UserId="1393" />
  <row Id="3684" PostId="4050" Text="Yeah they just kind of fall apart into undifferentiated mush compared to the onions and bell peppers I roast with them." CreationDate="2010-08-03T05:32:09.613" UserId="285" />
  <row Id="3685" PostId="4065" Text="I second Darin's point about cutting off the stem and any pointy or damaged leaves." CreationDate="2010-08-03T05:51:22.310" UserId="1443" />
  <row Id="3686" PostId="4023" Text="Thanks.  This was the sort of answer I was after." CreationDate="2010-08-03T06:02:29.747" UserId="1469" />
  <row Id="3687" PostId="4023" Text="One thing in particular I've been experimenting with is roasting shiitake mushrooms down until they resemble slightly over-cooked bacon in taste and texture. I imagine if you then ground them into a powder and added some soy sauce, they would make a great start to your sauce." CreationDate="2010-08-03T06:10:13.863" UserId="649" />
  <row Id="3688" PostId="4074" Text="Sorry Tim, I was working on my answer when yours posted.  Turns out they're about identical.  Phew!" CreationDate="2010-08-03T06:50:06.747" UserId="1443" />
  <row Id="3689" PostId="4076" Text="@Stefano good idea" CreationDate="2010-08-03T06:59:53.217" UserId="1603" />
  <row Id="3690" PostId="3920" Text="Of course. Cracked wheat is an entire wheat berry, cracked." CreationDate="2010-08-03T07:01:20.420" UserId="60" />
  <row Id="3691" PostId="4074" Text="It took 46 minutes to work on your answer? :P" CreationDate="2010-08-03T07:04:37.950" UserId="1364" />
  <row Id="3692" PostId="4076" Score="1" Text="I'm not quite sure how this will work.  There are hundreds of different tools used in a chef's kitchen.  Any suggestions on how to organize it?" CreationDate="2010-08-03T07:05:33.813" UserId="1443" />
  <row Id="3693" PostId="4040" Text="@hobodave and @cinque: I am aware Americans have big fridges and those titchy European ones must seem mighty quaint. But something else culturally or politically must be going on to explain high UHT adoption in France &amp; Belgium and low adoption in the UK &amp; Greece. No, I don't know what it is but I don't think it's fridge size. I thought it was an interesting question though. I wondered the same thing as octonion when I lived in (continental) Europe a few years ago." CreationDate="2010-08-03T07:06:54.747" UserId="373" />
  <row Id="3694" PostId="4040" Text="I wonder if it has to do with stricter food regulations under the European Union." CreationDate="2010-08-03T07:15:34.787" UserId="1443" />
  <row Id="3695" PostId="3843" Text="Oh, I see.  I thought the question was about substituting something for milk in a recipe. I added the substitution tag, but I'll pull it off." CreationDate="2010-08-03T07:22:31.633" UserId="1443" />
  <row Id="3696" PostId="1501" Text="@stevenmusumeche that's a sort of &quot;bruschetta&quot;..rather than onions i would suggest you to try scrubbing garlic straight on the pan." CreationDate="2010-08-03T07:24:23.643" UserId="1603" />
  <row Id="3697" PostId="4031" Score="1" Text="I think the yogurt-tenderized meat is key here." CreationDate="2010-08-03T07:39:40.750" UserId="1443" />
  <row Id="3698" PostId="3561" Text="What is you were using already ground spices.  Is there such a thing as roasting ground spices?" CreationDate="2010-08-03T07:49:36.797" UserId="1443" />
  <row Id="3699" PostId="3561" Text="I have seen ground spices fried in oil before being used, similar to roasting. I personally don't tend to use this method so I can't vouch for it's effectiveness but you could give it a try." CreationDate="2010-08-03T07:52:42.967" UserId="126" />
  <row Id="3701" PostId="4053" Text="@Tim Gilbert: It depends. I agree that vodka does not add flavor, but try a table spoon of Cognac in a light broth and taste before and after. It's a world of difference." CreationDate="2010-08-03T08:29:01.647" UserId="1377" />
  <row Id="3702" PostId="4073" Text="Can you give more information on the method you are using to create the sauce. There are a few different methods and each would have different problems." CreationDate="2010-08-03T08:48:35.467" UserId="126" />
  <row Id="3703" PostId="4080" Text="IBS means *Irritable Bowel Syndrome*." CreationDate="2010-08-03T09:31:44.833" UserId="16" />
  <row Id="3704" PostId="1571" Text="not sure about egg in the dough but I like the cast iron idea" CreationDate="2010-08-03T09:41:10.273" UserId="1443" />
  <row Id="3705" PostId="3987" Score="1" Text="@Lorenzo: Good, this is pretty much what I've always done, but thanks for confirming it! Easy way to remember too, though I doubt I'll be measuring anything out." CreationDate="2010-08-03T09:56:30.140" UserId="1123" />
  <row Id="3706" PostId="4082" Text="It shattering was a concern, but one I seem to have forgotten to explicitly mention in my question - good job picking that up. Any idea as to how I judge how thick is likely &quot;thick enough&quot; regarding issues with thermal stress?" CreationDate="2010-08-03T09:58:45.160" UserId="1181" />
  <row Id="3707" PostId="4082" Text="Jamie Oliver recommended at least 2cm which seems fairly sensible to me. Always starting the stone in a cold oven will help with this so it is possible you could go thinner with care and good quality well cared for Granite." CreationDate="2010-08-03T10:07:23.423" UserId="126" />
  <row Id="3708" PostId="4082" Text="OK, I shall measure it once I'm home and, assuming it's not wafer thin (it's *probably* about the 2cm mark iirc) run it through a few heat cycle to see what happen. Thanks for the advice." CreationDate="2010-08-03T10:13:35.547" UserId="1181" />
  <row Id="3709" PostId="4076" Text="what about other languages?  Whilst I commend the idea, I'm not sure this is going to work either." CreationDate="2010-08-03T10:41:47.927" UserId="210" />
  <row Id="3710" PostId="770" Score="1" Text="tips#1: for a lighter experience :), garlic should be just rubbed on the bread. tips#2: here in Italy we tipically use rustic homemade bread without salt (Tuscany/Puglia)." CreationDate="2010-08-03T10:49:27.940" UserId="1603" />
  <row Id="3711" PostId="4076" Score="1" Text="Sounds like it would be sensible to have a thread/question for each language. Italian seems like a good one to start with though." CreationDate="2010-08-03T10:51:45.000" UserId="1123" />
  <row Id="3712" PostId="4085" Text="It's possible, but I doubt salting is the sole cause." CreationDate="2010-08-03T10:52:50.553" UserId="1123" />
  <row Id="3714" PostId="4040" Text="&quot;I wonder if it has to do with stricter food regulations under the European Union&quot;. Ireland and the UK have exactly the same regulations, and we're fresh milk all the way here in Ireland." CreationDate="2010-08-03T11:03:44.583" UserId="92" />
  <row Id="3715" PostId="4053" Text="@Tim Gilbert:  Vodka is only one of many liquors out there.  I agree...I've never really understood Vodka &amp; Tomato sauce myself but in the case of brandy, vermouth, amaretto, chambord, rum, kahlua, etc. they are flavoring elements.  I wasn't even addressing &quot;expense&quot; side other than the size of the bottle vs. what is used.  The amount of alcohol used is in most recipes so so slight that the choice of a more expensive brand over a cheaper one is never going to be noticed." CreationDate="2010-08-03T11:07:01.797" UserId="426" />
  <row Id="3716" PostId="4074" Text="I've put chopped cheese into boiling white sauce before and never had the cheese split on me. Has this actually happened to anyone because it seems a little odd unless the type of cheese has a large influence." CreationDate="2010-08-03T11:27:58.190" UserId="126" />
  <row Id="3717" PostId="97" Text="I'm quite happy that it is open again, and found on topic with the new title :)" CreationDate="2010-08-03T11:48:14.210" UserId="69" />
  <row Id="3718" PostId="460" Text="Last editon of the sauce was made with paprika and cayenne pepper, and the other people at the BBQ have been poking me for a recipe...more expiriments to come :D" CreationDate="2010-08-03T11:49:23.520" UserId="69" />
  <row Id="3719" PostId="3990" Score="3" Text="I agree with Lorenzo: washing the pasta is a good way to stop over-foaming; however I disagree with him/her in that the oil will not do anything strange, at least in the sense that it will be harmful to the pasta.  A little (cheap vegetable) oil will help prevent over-foaming.  The oil sits on top of the water and rarely comes into contact with the pasta long enough for the pasta to absorb it." CreationDate="2010-08-03T12:26:00.547" UserId="1612" />
  <row Id="3720" PostId="3892" Text="+1&#xA;&#xA;Keep it dry." CreationDate="2010-08-03T12:35:11.087" UserId="1612" />
  <row Id="3721" PostId="3987" Text="@Noldorin: neither I actually measure salt or water, but the rule is useful for pasta newbies and of course when you have to cook huge quantities at once." CreationDate="2010-08-03T12:45:51.060" UserId="16" />
  <row Id="3722" PostId="4054" Text="+1 for delicious browning :)" CreationDate="2010-08-03T13:17:58.427" UserId="1603" />
  <row Id="3723" PostId="4103" Score="1" Text="The reason that crème fraiche won't curdle is because it already is curdled!  I think this is the same reason that heating the milk (which denatures some of the protein) seems to prevent curdling: because you are in a way pre-curdling it." CreationDate="2010-08-03T13:32:08.767" UserId="220" />
  <row Id="3725" PostId="58" Score="6" Text="If you use too much sugar, it ends up tasting like cheap store sauce, so go gently." CreationDate="2010-08-03T14:03:00.300" UserId="649" />
  <row Id="3726" PostId="4073" Score="1" Text="Definitely: melt butter, add flour and cook (stirring), add milk slowly, allowing sauce to thicken and stirring to prevent lumps, heat to below boiling, add cheese and allow to melt, add seasoning." CreationDate="2010-08-03T14:03:06.057" UserId="1532" />
  <row Id="3727" PostId="4088" Text="I'm just using plain ol' cheddar, sadly, so probably not." CreationDate="2010-08-03T14:04:26.410" UserId="1532" />
  <row Id="3728" PostId="4087" Text="This the method I use, though I usually cook the roux a little longer than that. It's weird, sometimes the sauce comes out great, sometimes the texture is totally off." CreationDate="2010-08-03T14:06:03.707" UserId="1532" />
  <row Id="3729" PostId="4041" Text="@hobodave: thanks" CreationDate="2010-08-03T14:14:06.747" UserId="62" />
  <row Id="3731" PostId="4095" Text="YES! it is possible to make Sour Cream at home. I find that the taste isn't that much different than store bought, especially since sour cream is cheap; however, I suggest you start making Plain yogurt. The taste difference is immense" CreationDate="2010-08-03T14:37:36.737" UserId="87" />
  <row Id="3732" PostId="4111" Score="1" Text="Thank you! Why do I need more than one candy thermometer? And I'd be very interested in how you actually made the nougat, what was the exact procedure?" CreationDate="2010-08-03T14:37:46.080" UserId="1616" />
  <row Id="3733" PostId="4111" Text="@Robert - I use this recipe http://www.foodnetwork.ca/recipes/Dessert/Eggs-Dairy/recipe.html?dishID=6716" CreationDate="2010-08-03T14:50:28.657" UserId="87" />
  <row Id="3734" PostId="4112" Text="I would rename the question to a more appropriate &quot;Shaking cocktails without bar equipment&quot;." CreationDate="2010-08-03T14:53:06.963" UserId="16" />
  <row Id="3735" PostId="4087" Text="Yeah, it's quite odd. Do you have the heat up very high when adding the milk to the roux? I just find a lot of whisking tends to help the smoothness enormously." CreationDate="2010-08-03T15:01:47.567" UserId="1123" />
  <row Id="3736" PostId="58" Text="I second Tim. It's a very fine balance. You don't actually want a sweet taste to the sauce in the end, just less acidity." CreationDate="2010-08-03T15:04:06.987" UserId="1123" />
  <row Id="3737" PostId="4093" Text="There was a very interesting article on Lifehacker a while back about people who dried their disposable razors by running them backwards on jeans/a towel/their forearm - and their crappy disposable razors would last 6 months to a year in some instances.&#xA;&#xA;Anecdotally, since I got a few very good knives and have started drying them immediately after every use, they've retained their sharpness for an incredibly long time compared to before." CreationDate="2010-08-03T15:11:27.093" UserId="1236" />
  <row Id="3738" PostId="4112" Text="Thanks. Question name changed." CreationDate="2010-08-03T15:16:24.240" UserId="1617" />
  <row Id="3739" PostId="4114" Score="1" Text="You beat me to it. Here's an image: http://www.esquire.com/cm/esquire/images/shaker-0607-lg.jpg" CreationDate="2010-08-03T15:19:33.583" UserId="1259" />
  <row Id="3740" PostId="4114" Text="Right after I posted the edit I saw your comment, I could have saved myself a couple minutes looking for two differently-sized cups!" CreationDate="2010-08-03T15:25:19.940" UserId="1236" />
  <row Id="3741" PostId="4080" Text="This seems like more of a health-related question than a cooking-related one." CreationDate="2010-08-03T15:26:43.877" UserId="403" />
  <row Id="3742" PostId="4104" Text="I love grilled pineapple with nutella!" CreationDate="2010-08-03T15:29:16.103" UserId="60" />
  <row Id="3744" PostId="3596" Text="I have a Misto brand pump sprayer that works pretty well. If I over-pump it, it squirts rather than sprays. Same if I over-fill it. It doesn't spray nearly as well as Pam would, but it works passably well." CreationDate="2010-08-03T16:20:38.777" UserId="364" />
  <row Id="3745" PostId="4080" Text="Welcome to the site! Unfortunately general health questions are off-topic here. Please see: http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain/127#127 If you have other questions related to the preparation, cooking, or serving of food feel free to ask." CreationDate="2010-08-03T16:27:47.033" UserId="60" />
  <row Id="3746" PostId="211" Text="Those &quot;some americans&quot; would be an inaccurate minority. Not that the dish isn't good, but is in no way the typical american seasoning for spaghetti noodles." CreationDate="2010-08-03T17:00:44.470" UserId="649" />
  <row Id="3748" PostId="4079" Text="Don't use it as a cutting board -- granite will kill your knives.  If it were larger, I'd recommend using it for rolling out pastries, as it has a high thermal mass and would stay cool especially if chilled first.   Given the size, I'd probably only use it as a decorative cheese board or other decorative platter." CreationDate="2010-08-03T17:10:14.127" UserId="67" />
  <row Id="3750" PostId="2800" Text="+1 for immersion (&quot;stick&quot;) blender. One can be had for as little as $13 (http://www.amazon.com/dp/B00023XDJ0), and they don't take up much space." CreationDate="2010-08-03T17:15:46.183" UserId="285" />
  <row Id="3752" PostId="2804" Text="+1 for the small-bowl food processor. I use my Cuisinart Mini-Prep almost every time I cook something." CreationDate="2010-08-03T17:17:32.220" UserId="285" />
  <row Id="3753" PostId="4079" Text="I don't use it for cutting, and haven't done for years. However, using it for pastries is a good idea, and one that I've not heard suggested before." CreationDate="2010-08-03T17:33:59.713" UserId="1181" />
  <row Id="3754" PostId="4089" Text="That's an interesting theory.  I had no idea about the warm milk on cereal thing.&#xA;&#xA;You're right, the UHT milk is better than when I was growing up in the UK in the 70's.  At that time UHT was pretty bad." CreationDate="2010-08-03T17:41:54.713" UserId="335" />
  <row Id="3755" PostId="4125" Text="I wonder how much this is offset by the faster recovery time, as mentioned by @ManiacZX in the other comment." CreationDate="2010-08-03T17:43:30.300" UserId="1457" />
  <row Id="3756" PostId="4114" Text="Last time I tried to do this, I made a *huge* mess, FWIW." CreationDate="2010-08-03T17:46:20.483" UserId="1457" />
  <row Id="3757" PostId="4040" Score="1" Text="I'm not so sure it's a space in the fridge problem - well not on the consumer end.  I grew up in the UK and we had a tiny fridge, but we always had fresh milk.&#xA;&#xA;Also my estimates were off.  I made a quick trip to the store today and the ratio is more like 200 to 1 not 10 to 1." CreationDate="2010-08-03T17:50:57.327" UserId="335" />
  <row Id="3758" PostId="4038" Text="Okay, next time I'm in the supermarket, I'm going to stop someone and ask them.  I'll post back what I learn.&#xA;&#xA;In the meantime - check this out.  I just found it while Googling &quot;UHT adoption rate&quot;.  &quot;Sensational Discovery Shows UHT Milk Causes Brain Disease&quot; :/&#xA;&#xA;http://wledge.net/health-fitness/sensational-discovery-shows-uht-milk-causes-brain-disease.htm" CreationDate="2010-08-03T17:52:14.000" UserId="335" />
  <row Id="3759" PostId="211" Text="@Tim: Says you.  America is a big place; I pretty clearly outlined the most widespread (and boring) version and also pretty clearly indicated &quot;some&quot;, not &quot;most.&quot;  It's your vote, but I don't think that I wrote anything inaccurate or misleading here." CreationDate="2010-08-03T18:09:15.243" UserId="41" />
  <row Id="3760" PostId="4128" Score="1" Text="rum *and* lime juice, that's an absolutely stellar idea, +1 for that from me.  can't wait to try it this weekend." CreationDate="2010-08-03T18:16:26.950" UserId="1236" />
  <row Id="3761" PostId="211" Text="@Aaron: Which is why I said they were inaccurate, not you. I'm not saying it doesn't happen at all, only that it isn't the typical overall american seasoning for spaghetti, which is what the original question was about. If you would rephrase the sentence to a region or particular cuisine style, I would be happy to change my vote." CreationDate="2010-08-03T18:27:38.763" UserId="649" />
  <row Id="3762" PostId="4114" Text="@mbyrne215: The best advice I can add is that plastic cups seem to work significantly better than glass, if you don't hold it just right with glass you're likely to get a little slippage which can result in a mess.  I always start with an opening as small as in the picture above just to make sure I've got a good seal - I'd rather it take an extra few seconds to pour then have it dump on the counter because I opened it too much." CreationDate="2010-08-03T18:41:13.357" UserId="1236" />
  <row Id="3763" PostId="4130" Score="2" Text="Use another utensil :)" CreationDate="2010-08-03T18:56:19.653" UserId="27" />
  <row Id="3764" PostId="58" Text="@Noldorin: yes, it is a fine balance, however the tomato sauce has to be a bit sweet - tomato, after all, is a fruit!" CreationDate="2010-08-03T19:14:02.997" UserId="16" />
  <row Id="3765" PostId="4054" Text="Can't do without it." CreationDate="2010-08-03T19:40:21.317" UserId="1443" />
  <row Id="3766" PostId="5" Score="1" Text="What ingredients are you using?" CreationDate="2010-08-03T19:43:28.427" UserId="1443" />
  <row Id="3767" PostId="770" Text="Add grated Parmesan cheese on top and broil until melted!" CreationDate="2010-08-03T19:43:40.267" UserId="1238" />
  <row Id="3768" PostId="4130" Score="2" Text="Does anyone have any information on using a thermometer?  I've seen Alton Brown use a Thermapen, but he didn't say what temperature he was looking for." CreationDate="2010-08-03T19:47:07.080" UserId="1307" />
  <row Id="3769" PostId="4076" Text="This is a useful idea, but it might be better accomplished with some links to good websites with similar glossaries or english-foreign language dictionaries.  Even Google translate might work." CreationDate="2010-08-03T19:54:27.770" UserId="1443" />
  <row Id="3770" PostId="4074" Score="1" Text="@Sam.  I wasn't working on it, it was just sitting in my browser.  Haven't you heard of tabs?  I'm a tab-machine." CreationDate="2010-08-03T19:56:05.927" UserId="1443" />
  <row Id="3771" PostId="4128" Text="That sounds awesome!!" CreationDate="2010-08-03T20:13:49.283" UserId="177" />
  <row Id="3772" PostId="4125" Score="1" Text="Recovery time is only relevant if you are baking multiple batches of something like cookies or if you open the oven door allot like if you are basting a turkey or roast." CreationDate="2010-08-03T20:24:44.533" UserId="51" />
  <row Id="3773" PostId="4096" Score="2" Text="I would suggest waiting for a while before accepting an answer, especially on questions (such as this) that are quite open ended" CreationDate="2010-08-03T20:25:05.873" UserId="79" />
  <row Id="3774" PostId="4040" Text="@Octonion:  While you were at the store, did you take the time to ask a manager why the greater allotment of space to UHT vs. Refrigerated???" CreationDate="2010-08-03T20:47:52.773" UserId="426" />
  <row Id="3775" PostId="4092" Text="That's very very interesting. Thank you." CreationDate="2010-08-03T20:50:52.737" UserId="16" />
  <row Id="3776" PostId="4019" Text="Yeah, I think hobodave has it right, just a dumb joke." CreationDate="2010-08-03T21:04:48.743" UserId="1393" />
  <row Id="3777" PostId="58" Score="1" Text="@Tim and @Noldorin - half a teaspoon of sugar in several cups of sauce is not going to overwhelm the taste.  Even 1-2 teaspoons would be difficult to notice if you're adding other herbs and spices." CreationDate="2010-08-03T21:08:42.450" UserId="41" />
  <row Id="3778" PostId="4040" Text="These articles from the London Times (which include a list of countries and associated consumption of UHT Milk) confirms:&#xA;YES, it is more popular on the continent AND &#xA;YES, the change appears to be due to saving on refrigeration expense for retailers and the associated &quot;green benefits&quot; overall.&#xA;&#xA;http://www.timesonline.co.uk/tol/news/politics/article2658175.ece&#xA;http://news.bbc.co.uk/2/hi/business/7044693.stm" CreationDate="2010-08-03T21:15:17.637" UserId="426" />
  <row Id="3781" PostId="4138" Text="@Cinque. I just meant leaving it for long once it is done cooking and switched to 'keep warm'. I cook meat in it too :)" CreationDate="2010-08-03T21:20:23.067" UserId="27" />
  <row Id="3783" PostId="3938" Text="I resorted to the &quot;brown sugar keeper&quot; as my bread kept coming apart in the brown sugar. Though for cheap (about $1) you can get cute ones at any craft sale. For instance I have a worm. :D" CreationDate="2010-08-03T21:29:28.147" UserId="27" />
  <row Id="3786" PostId="4142" Text="@Cinque: At my current apartment I can't do it at all :( It is fun when camping though!" CreationDate="2010-08-03T22:08:05.153" UserId="60" />
  <row Id="3787" PostId="4146" Text="Any explanation for the vote?" CreationDate="2010-08-03T22:09:51.423" UserId="1443" />
  <row Id="3788" PostId="58" Score="3" Text="@Aaron - no, but 2 tablespoons is too much even for a large pan full of sauce. I speak from accidental experience." CreationDate="2010-08-03T22:10:33.950" UserId="649" />
  <row Id="3789" PostId="4147" Text="There's a big difference between small, cheap crock pots, and large, well-designed ones. On hot summer days, I prefer cooking roasts/hams/chickens in the crock pot to cooking in the oven because it doesn't heat up the kitchen anywhere near as much." CreationDate="2010-08-03T22:22:04.467" UserId="649" />
  <row Id="3791" PostId="4146" Text="Chocolate quality is a possible factor although the difference in taste between the Weiss chocolate and the best I've ever tried is marginal, whereas the difference in taste between the Chantilly and an egg or cream based mousse made with a similar chocolate is quite appreciable. &#xA;&#xA;Too much water? Maybe; at least my taste-buds tell me so. Wouldn't I have had thickening problems with too much water? It thickened up nicely.&#xA;&#xA;If anything I whisked too much, according to one source that would account for the graininess." CreationDate="2010-08-03T22:24:39.067" UserId="1549" />
  <row Id="3793" PostId="4146" Text="That helps narrow it down. Why would more or less whisking affect the watery flavor, though?  It could be multiple issues: maybe it thickened up nicely *because* you overwhisked, and it tasted like water because the overwhisking was the only way to make a watery base thick??" CreationDate="2010-08-03T22:30:26.297" UserId="1443" />
  <row Id="3794" PostId="4149" Text="Thanks, I'll try another brand. They don't sell Valrhona at my local but they do sell Amedei which I considered a little over the top (read expensive) for a first effort. Maybe I'll have to shed some doubloons in the name of science :-)" CreationDate="2010-08-03T22:33:23.143" UserId="1549" />
  <row Id="3797" PostId="4146" Text="Sure, that makes some sense. I may have made a mistake measuring. I'll try again although I'll probably reduce the amounts to save wasting chocolate." CreationDate="2010-08-03T22:53:09.970" UserId="1549" />
  <row Id="3798" PostId="4146" Score="2" Text="Overwhisking this actually results in a breakdown of the water-chocolate emulsion, which causes the graininess, and results in a less thick texture." CreationDate="2010-08-03T23:20:22.923" UserId="60" />
  <row Id="3800" PostId="4142" Text="Yeah, I think I would get arrested if I tried this in my neighborhood." CreationDate="2010-08-03T23:41:27.773" UserId="1248" />
  <row Id="3801" PostId="4113" Text="This is all true, but it overlooks the subtle dilution that happens with shaking.  You might need to add a little ice-cold water to your mix to compensate." CreationDate="2010-08-04T00:26:29.767" UserId="1443" />
  <row Id="3802" PostId="4158" Text="Could there be a subtle aging process going on, an overnight evaporation which leaves a more concentrated base behind?" CreationDate="2010-08-04T00:28:22.523" UserId="1443" />
  <row Id="3804" PostId="4147" Text="@cinque: In no way does the puppy endorse anything that might burn your house down. Always use caution with things that produce heat, etc, etc. If your meat is not wholly submerged, it'd be better if you were around to flip it at some point. Otherwise, doesn't matter." CreationDate="2010-08-04T00:41:14.387" UserId="218" />
  <row Id="3806" PostId="4087" Text="Not too high, more like medium heat." CreationDate="2010-08-04T01:04:43.560" UserId="1532" />
  <row Id="3807" PostId="4114" Text="+1 This is the technique many (ie- most of the good ones) professional bartenders use" CreationDate="2010-08-04T01:21:11.203" UserId="1467" />
  <row Id="3808" PostId="4163" Score="4" Text="You can also drag a paper towel across the top, especially when the fat layer is very thin." CreationDate="2010-08-04T01:31:01.387" UserId="426" />
  <row Id="3809" PostId="4072" Text="Just to be clear, the double-dip method is great.  Except for leftovers at a picnic." CreationDate="2010-08-04T01:45:55.883" UserId="1443" />
  <row Id="3810" PostId="4058" Text="The stuff I have is called &quot;Egg Replacer&quot; made by Ener-G Foods, Inc. It's gluten free, wheat free, and nut free. My wife just reminded my that using this left the brownies in a liquid state for the most part and never really hardened." CreationDate="2010-08-04T02:21:31.583" UserId="118" />
  <row Id="3811" PostId="4131" Score="2" Text="The top can firm up, while the center's still gooey, so this isn't always the best method.  It's not bad if it's a recipe you've done before, but if the oven's too hot, the top might set up too early." CreationDate="2010-08-04T02:39:25.340" UserId="67" />
  <row Id="3812" PostId="4134" Score="1" Text="In the same spirit of using an alternate thing to poke the cake with, I typically either use a skewer (as they're longer, so you're sure they got to the middle), or some uncooked strand of thin pasta (vermicelli, linguini, spaghetti)" CreationDate="2010-08-04T02:41:55.087" UserId="67" />
  <row Id="3813" PostId="4153" Text="You have 3-4 cups of juices left after a roast? How big was the roast?!" CreationDate="2010-08-04T02:42:50.200" UserId="219" />
  <row Id="3814" PostId="1200" Text="I've used this method for many fruits, including blueberries. It works very well." CreationDate="2010-08-04T03:32:06.890" UserId="250" />
  <row Id="3815" PostId="4058" Score="4" Text="Ok, wasn't sure if you meant &quot;Egg Replacer&quot; itself or something else. I just dug through past issues of &quot;Living Without&quot;...no brownie recipe but in a Q&amp;A column a reader says they had problems with egg replacer in a bread recipe making it heavy and that it fell apart. Here's the response: &quot;Egg replacer can cause breads and pastries to become crumbly and dry. If using it, try adding 1/4 cup unsweetened applesauce to the recipe. For better results, use flax gel instead. Stir 1 tablespoon flax meal into 3 Tablespoons warm water; let sit for 10 min. until thick. This replaces 1 egg.&quot;" CreationDate="2010-08-04T05:01:39.230" UserId="426" />
  <row Id="3816" PostId="1" Score="1" Text="A side note: the recipe on the back of Nestle bags is *fantastic*!" CreationDate="2010-08-04T05:53:54.733" UserId="1627" />
  <row Id="3817" PostId="4158" Text="And the flipside, if the pasta absorbs some of the water, then the sauce is more concentrated - that is one of the answers that Dave Arnold mentioned." CreationDate="2010-08-04T06:01:47.423" UserId="1393" />
  <row Id="3818" PostId="998" Score="2" Text="I may be somewhat sadistic or something, but i find all 3 (butter+milk+cream cheese) simply awesome. :D" CreationDate="2010-08-04T06:46:49.273" UserId="1627" />
  <row Id="3819" PostId="191" Text="@Curry: I need to move to Sweden, apparently. Parmesan, mozzarella, and ketchup, perfect toppings for any pasta! Add some bacon for extra flavor. /me apologizes to his Italian ancestors." CreationDate="2010-08-04T06:53:54.270" UserId="160" />
  <row Id="3820" PostId="2256" Score="1" Text="That is exactly the way I make my bechamel also. Another good reason to use a spatula is that a metal whisk in an aluminium pan would make your bechamel grey." CreationDate="2010-08-04T09:47:48.207" UserId="1640" />
  <row Id="3821" PostId="4166" Score="1" Text="+1 I never though of using wikipedia to kill bacteria. It surly have many uses :D" CreationDate="2010-08-04T09:49:50.543" UserId="1640" />
  <row Id="3822" PostId="4182" Text="Are they leaning becasuethe Muffin is rising larger than the tray and then collapsing back into a lean or are they rising in a lopsided manner? Each of these probably has a different source." CreationDate="2010-08-04T11:40:46.590" UserId="126" />
  <row Id="3823" PostId="4186" Score="5" Text="And why the -1, dear anonymous drive-by vandal?" CreationDate="2010-08-04T11:52:05.073" UserId="1274" />
  <row Id="3824" PostId="4169" Score="2" Text="This Dutch Person (TM) endorses not being stuck on the allspice requirement. I generally don't use it either! :)" CreationDate="2010-08-04T11:55:08.487" UserId="1274" />
  <row Id="3825" PostId="4143" Text="I'd say yes, even after looking at the recipe." CreationDate="2010-08-04T11:57:08.217" UserId="1274" />
  <row Id="3827" PostId="4192" Score="4" Text="It depends on what you are cooking with the egg, because they have a few different roles in a dish. Can you provide more information on which dish you are cooking where you want to replace the egg?" CreationDate="2010-08-04T12:14:53.477" UserId="126" />
  <row Id="3828" PostId="4184" Text="The baking powder is thoroughly mixed into the dry bowl so I would hope it isn't improper mixing that causes it.  It's a convection oven so the heat gradient should be limited (yes?), which leaves gravity..." CreationDate="2010-08-04T12:18:28.620" UserId="1646" />
  <row Id="3830" PostId="4184" Text="Well, yes, the heat gradient should be limited, but your airflow will be more of a factor than in a radiant oven. And yes, gravity is still a factor." CreationDate="2010-08-04T12:25:02.960" UserId="1274" />
  <row Id="3832" PostId="4192" Text="if the 'falling apart' is taken literally, we're looking at dishes where the egg is a coagulant. Cakes, for instance? If the OP means a specific recipie, let's have the recipe. Otherwise, you could google for recipe types with a &quot;-egg&quot; search term." CreationDate="2010-08-04T12:27:03.410" UserId="1274" />
  <row Id="3833" PostId="4192" Score="2" Text="For baking, see the question on cookies without eggs : http://cooking.stackexchange.com/questions/653/how-can-i-make-cookies-with-no-eggs  ... but the problem is that eggs might act as an emulsifier, provide moisture, binding, leavening, etc, so there's no one answer.  And as your girlfriend's a vegan, unless she's a recent convert, she probably knows a few solutions herself." CreationDate="2010-08-04T12:29:44.340" UserId="67" />
  <row Id="3834" PostId="4199" Score="1" Text="Why don't you add what you're doing and what seems to be going wrong, otherwise this question just looks like a recipe request." CreationDate="2010-08-04T12:33:28.793" UserId="123" />
  <row Id="3835" PostId="4179" Score="1" Text="I love the idea of making 'hollow' bread that is all crust." CreationDate="2010-08-04T12:35:22.083" UserId="210" />
  <row Id="3837" PostId="4206" Score="1" Text="I can confirm this; polenta can be so loose that it is almost liquid, or solid like a brick." CreationDate="2010-08-04T12:57:01.820" UserId="1229" />
  <row Id="3838" PostId="2354" Text="+1 for mentioning the Brown Sugar exception! Although I'm in the camp with that recommend &quot;weighing&quot;." CreationDate="2010-08-04T13:22:28.870" UserId="1618" />
  <row Id="3839" PostId="4153" Text="We cooked it in a slow cooker and added about 2.5 cups of beef broth to the slow cooker before turning on the pressure. :D" CreationDate="2010-08-04T13:33:31.033" UserId="819" />
  <row Id="3840" PostId="4207" Score="2" Text="I once made brownies with a vegan-girlfriend-of-roommate,  substituting bananas and applesauce in place of eggs and shortening...They were delicious for about 5 minutes, then they set up so hard we had to throw away the pan. Literally. Soaking did nothing. It was like soaking a pan full of chocolatey pumice." CreationDate="2010-08-04T13:43:03.463" UserId="218" />
  <row Id="3841" PostId="4183" Score="1" Text="+1: This is exactly what does it at my house...One day I'll get around to fixing it." CreationDate="2010-08-04T13:47:46.730" UserId="218" />
  <row Id="3842" PostId="4145" Text="Can you expand on that please" CreationDate="2010-08-04T13:55:05.513" UserId="87" />
  <row Id="3843" PostId="4166" Text="Hahaha. I meant to say that Wikipedia has also other uses **for Scalded milk**. I not a native English speaker; thanks for pointing that out :)" CreationDate="2010-08-04T14:07:05.460" UserId="1626" />
  <row Id="3844" PostId="4214" Score="3" Text="weird. I never thought of this.  I bet someone smarter than me will come along and tell you why this doesn't work." CreationDate="2010-08-04T14:16:27.890" UserId="211" />
  <row Id="3845" PostId="4214" Score="1" Text="Off topic, but I was bored once and boiled pasta with leftover cranberry juice .. the result was meh at best" CreationDate="2010-08-04T14:21:12.797" UserId="87" />
  <row Id="3846" PostId="4192" Score="13" Text="Frankly, It's easier to replace the girlfriend." CreationDate="2010-08-04T14:27:09.523" UserId="1148" />
  <row Id="3847" PostId="4219" Text="Lasagne notably has egg as a constituent though. I would definitely not want to try with normal semolina pasta." CreationDate="2010-08-04T14:28:03.733" UserId="1123" />
  <row Id="3848" PostId="4216" Text="What I especially like about this book is that (a) it has a very neat categorized index with photographs and (b) it isn't just packed with recipes -- it has all sorts of constructive suggestions to *learn* to cook." CreationDate="2010-08-04T14:28:36.290" UserId="1614" />
  <row Id="3849" PostId="4219" Text="@Noldorin, so you think it might be ok with fresh egg pasta?" CreationDate="2010-08-04T14:35:52.203" UserId="210" />
  <row Id="3852" PostId="4053" Text="Mini bottle availablity will vary by jurisdiction, but even places that ban them will often sell pints." CreationDate="2010-08-04T14:43:59.803" UserId="1670" />
  <row Id="3853" PostId="4219" Text="Yeah, well I think it's less likely to ruin the egg pasta, though I still wouldn't recommend it. Egg pasta generally cooks a lot quicker, and wouldn't have the problem of starchiness." CreationDate="2010-08-04T14:53:38.660" UserId="1123" />
  <row Id="3854" PostId="895" Score="4" Text="Good question. This has to be one of the most laborious tasks in food preparation, so any tips to make it easier are highly valued!" CreationDate="2010-08-04T14:55:06.660" UserId="1123" />
  <row Id="3856" PostId="4224" Text="I have no objections to baking them first, but I'd like to point out that I have never had a meatball fall apart when cooked in the sauce, nor has one ever been undercooked." CreationDate="2010-08-04T14:58:36.233" UserId="41" />
  <row Id="3857" PostId="4224" Text="@Aaronut: Depends on the variation of ingredients you use. Also depends on what sort of firmness/texture you want. The traditional Italian method definitely requires baking." CreationDate="2010-08-04T15:01:08.800" UserId="1123" />
  <row Id="3858" PostId="4219" Text="I'm not recommending this either.  Just wanted to point out that it might be possible, and that there are many reasons why it will probably not work.  I assume wisdom of the masses means that if it was a good idea we would be doing it, and as we are not, then it probably isn't a good idea." CreationDate="2010-08-04T15:02:13.120" UserId="210" />
  <row Id="3859" PostId="4187" Text="Great link, thank you! So I basically made hortopita in a different form factor :)." CreationDate="2010-08-04T15:03:49.997" UserId="1393" />
  <row Id="3860" PostId="4102" Text="Presumably you could use storebought sour cream or yogurt for starter too, right?" CreationDate="2010-08-04T15:07:54.683" UserId="1672" />
  <row Id="3861" PostId="4219" Text="Indeed, I'm with you there." CreationDate="2010-08-04T15:10:17.533" UserId="1123" />
  <row Id="3862" PostId="3801" Score="1" Text="@Nathan Koop: not to mention egg whites." CreationDate="2010-08-04T15:14:16.220" UserId="1672" />
  <row Id="3863" PostId="4185" Text="This seems like the most likely explanation to me. And kind of humorous to picture." CreationDate="2010-08-04T15:15:13.663" UserId="1393" />
  <row Id="3865" PostId="4217" Text="I don't matter adding some water. But eating the actual pasta water, will something detach from the pasta to the water?" CreationDate="2010-08-04T15:16:40.323" UserId="1644" />
  <row Id="3866" PostId="4102" Text="Yogurt would probably work, as would, of course, sour cream so long as the cultures are still alive. I'm not sure if they pasteurize those products after they have been cultured, in which case it wouldn't work." CreationDate="2010-08-04T15:22:20.430" UserId="220" />
  <row Id="3867" PostId="4182" Score="1" Text="Have you tried simply turning your muffins at some point in the baking process?" CreationDate="2010-08-04T15:24:40.850" UserId="60" />
  <row Id="3868" PostId="4182" Text="@Ian I haven't watched the entire rising process but from checking progress every few minutes or so it seems they rise lopsided rather than collapsing." CreationDate="2010-08-04T15:30:06.387" UserId="1646" />
  <row Id="3869" PostId="4182" Text="@hobodave I will try that" CreationDate="2010-08-04T15:30:27.387" UserId="1646" />
  <row Id="3870" PostId="4179" Text="bread bowls are so yummy! on the wharf in san francisco there are about 20 place that have chowder in a bowl." CreationDate="2010-08-04T15:30:34.577" UserId="211" />
  <row Id="3871" PostId="4217" Text="@Tuomas, yes starch from the pasta will dissolve into the water." CreationDate="2010-08-04T15:47:53.463" UserId="210" />
  <row Id="3872" PostId="4185" Text="Unless the fan is particularly strong, I'm not inclined to attribute the leaning to airflow. Interesting suggestion though. Oh, and I say this purely in my capacity as a physicist! (hah)" CreationDate="2010-08-04T16:12:58.217" UserId="1123" />
  <row Id="3873" PostId="4232" Score="2" Text="+1 for the history lesson." CreationDate="2010-08-04T16:27:23.633" UserId="210" />
  <row Id="3874" PostId="396" Text="When asking users to contribute to a list of answers, the question should be marked [community wiki](http://meta.stackoverflow.com/questions/11740/what-are-community-wiki-posts). I converted this post." CreationDate="2010-08-04T16:30:30.557" UserId="8" />
  <row Id="3875" PostId="1478" Score="1" Text="Re-coating in marinade has the potential to introduce bacteria to your cooking chicken... I'm not a fan." CreationDate="2010-08-04T16:58:35.593" UserId="1680" />
  <row Id="3876" PostId="4245" Score="1" Text="I'm not a food safety expert by any means, but this is my understanding, and personal experience, as well." CreationDate="2010-08-04T17:06:13.460" UserId="1236" />
  <row Id="3877" PostId="4244" Text="When you cook chicken in the crock pot, are you just cooking the chicken by itself (the equivalent of spicing and then baking)?  Or are you cooking it in some kind of liquid?&#xA;&#xA;I've never tried treating the crockpot as a mini oven, but I'm very curious as to whether this works or not.  If your answer is &quot;yes&quot; I might have to open a question about it!" CreationDate="2010-08-04T17:08:11.427" UserId="1236" />
  <row Id="3878" PostId="4244" Score="1" Text="@stephennmcdonald I cook a whole chicken in mine. Just stuff with a bit of butter and sliced apples and season with some seasoning salt (Mrs. Dash). It is so good and falls off the bone it is so tender." CreationDate="2010-08-04T17:16:51.867" UserId="27" />
  <row Id="3879" PostId="4244" Score="1" Text="@stephennmcdonald - I like to add a small amount of flavorful liquid, poured inside the chicken after it is in position. What dribbles out is only enough to just barely cover the bottom of the crock pot, so it definitely is more moist steaming than boiling. As the chicken fat starts to melt, it will add to liquid to the bottom of the pot and prevent any from burning there.&#xA;&#xA;Takes about 3-4 hours to cook, and the result is incredibly tender, moist chicken. If you like crispy skin, you can take it out a little earlier and finish in the oven in high heat." CreationDate="2010-08-04T17:17:07.577" UserId="649" />
  <row Id="3880" PostId="4244" Text="@Kyra &amp; @Tim: I can't wait to try this method, I'm going to buy a whole chicken this weekend just for this purpose - I love my slow cooker and never even considered that I could make a whole chicken in it.  Thanks for the info!" CreationDate="2010-08-04T17:21:20.143" UserId="1236" />
  <row Id="3881" PostId="4244" Text="@stephennmcdonald Just remembered. I add a little bit of water to the crockpot at the beginning so I end up having more liquid at the end. This makes AMAZING gravy so whenever I make this I have to make mashed potatoes to go with it. :D" CreationDate="2010-08-04T17:32:31.343" UserId="27" />
  <row Id="3882" PostId="4241" Text="Mmm, bone marrow!" CreationDate="2010-08-04T17:34:09.360" UserId="403" />
  <row Id="3883" PostId="4233" Text="Edited to add &quot;vegetables&quot; tag" CreationDate="2010-08-04T17:50:06.213" UserId="1236" />
  <row Id="3885" PostId="4239" Text="This isn't really a question. Hobodave's answer is the only useful one that will ever happen, anyway." CreationDate="2010-08-04T18:48:32.907" />
  <row Id="3886" PostId="4239" Text="I made it into a question.  But unfortunately it's true that there aren't really any good answers." CreationDate="2010-08-04T18:50:38.613" UserId="41" />
  <row Id="3887" PostId="4252" Text="I second the pizza stone idea; it works a treat for me." CreationDate="2010-08-04T19:01:23.410" UserId="403" />
  <row Id="3888" PostId="4251" Score="4" Text="Are you sure you aren't eating the table decorations? ;-)" CreationDate="2010-08-04T19:02:33.737" UserId="649" />
  <row Id="3890" PostId="3504" Text="BTW, the tapioca batter was not pleasant to fry with." CreationDate="2010-08-04T19:21:10.330" UserId="60" />
  <row Id="3891" PostId="4231" Text="From what I've read, this is how most italian chefs do it." CreationDate="2010-08-04T19:21:36.103" UserId="1443" />
  <row Id="3892" PostId="4179" Score="1" Text="Bread bowls are also a decorative way of serving dip at parties, and you don't have to worry about forgetting to bring it home afterwards." CreationDate="2010-08-04T19:26:58.823" UserId="649" />
  <row Id="3893" PostId="4259" Text="Just did this and it worked nicely!" CreationDate="2010-08-04T19:28:17.807" UserId="1692" />
  <row Id="3894" PostId="4230" Text="I like bread much more than the next guy, but I think I might struggle with the portions in that blog post.  Although if the soup was good..." CreationDate="2010-08-04T20:00:25.497" UserId="210" />
  <row Id="3895" PostId="4247" Text="That's not always an option really" CreationDate="2010-08-04T20:00:41.203" UserId="87" />
  <row Id="3896" PostId="4247" Score="3" Text="That doesn't make it any less true of an answer." CreationDate="2010-08-04T20:14:44.577" UserId="60" />
  <row Id="3897" PostId="2962" Text="This has so much to do with what kind of ground beef we are talking about. If it's ground mixed beef (what you get in the store) then it should be well cooked to be safe. E. Coli can cause paralysis!! If it's ground sirloin from a good butcher then pink in the middle should be fine." CreationDate="2010-08-04T20:16:41.517" UserId="318" />
  <row Id="3898" PostId="2962" Text="@iheartgreek: and the restaurant could get a health code violation for serving it" CreationDate="2010-08-04T20:17:08.770" UserId="318" />
  <row Id="3899" PostId="4261" Text="+1 from me - when you're in a rush, understanding the staggering method is extremely important." CreationDate="2010-08-04T20:19:02.777" UserId="1236" />
  <row Id="3900" PostId="4033" Text="thanks darin, so it's legitimate to reduce the fat to nothing - i'd just get a different style of loaf (french stick). what if i added too much fat?" CreationDate="2010-08-04T20:23:17.120" UserId="373" />
  <row Id="3901" PostId="3210" Text="Tried this more than once and never got it to work." CreationDate="2010-08-04T20:24:53.653" UserId="318" />
  <row Id="3902" PostId="4034" Text="how much do i use? about 25g lard that's my very rough estimate of the weight while typing - too lazy to check in the kitchen. Maybe the size of a man's thumb. a good dollop." CreationDate="2010-08-04T20:26:39.390" UserId="373" />
  <row Id="3903" PostId="719" Text="I've switched to this technique. I've found that it produces eggs that are perfectly boiled and never have that dark layer between the yolk and white -- that's an indicator that they were overcooked. ALSO: it's important to remove them from heat when you turn the heat off. You want them to get to a boil briefly and not stay there for any length of time." CreationDate="2010-08-04T20:28:18.623" UserId="318" />
  <row Id="3904" PostId="4266" Score="1" Text="How can you be sure that the yolk gets to 145 with this technique? It seems flawed on the face of it, since getting the yolk to 145 is the most important part, but also the hardest to measure with your technique." CreationDate="2010-08-04T20:32:09.990" UserId="318" />
  <row Id="3905" PostId="4259" Text="excellent. making me hungry" CreationDate="2010-08-04T20:35:49.653" UserId="1443" />
  <row Id="3907" PostId="4089" Text="I have quite a lot of experience of the two cultures - I'm British and my wife is French, and we live in Calais, about as near as you can get to the UK without a boat! My father-in-law will never have a croissant without warm milk to dunk it in!" CreationDate="2010-08-04T20:41:37.787" UserId="1610" />
  <row Id="3908" PostId="4260" Score="1" Text="Thank you for so many ideas" CreationDate="2010-08-04T20:48:07.430" UserId="1364" />
  <row Id="3909" PostId="4263" Text="clever. did you come up with this on your own?" CreationDate="2010-08-04T20:52:21.290" UserId="1364" />
  <row Id="3911" PostId="4192" Score="4" Text="@chris: lol. An adventurous palate and no arbitrary (imo) food restrictions are a requirement of any woman I date. I dated someone once whose idea of culinary adventure was adding fresh ground black pepper to Kraft mac &amp; cheese. I bailed quickly." CreationDate="2010-08-04T21:02:13.673" UserId="60" />
  <row Id="3912" PostId="4263" Text="@SamAlterman: Yep." CreationDate="2010-08-04T21:03:17.523" UserId="60" />
  <row Id="3913" PostId="4247" Text="A better question to ask would be how to _prevent_ curdling. To that I could contribute much more." CreationDate="2010-08-04T21:04:20.893" UserId="60" />
  <row Id="3914" PostId="3007" Score="1" Text="scraping a cold grill is a waste of time." CreationDate="2010-08-04T21:05:35.743" UserId="1593" />
  <row Id="3915" PostId="4186" Text="There, back to even.  I suspect the voter didn't like your non-committal list prefaced by a terse declaration.  I've seen better responses from weaving them into sentences, since it seems less like drive-by answering (though I do it myself regularly)" CreationDate="2010-08-04T21:09:45.813" UserId="1443" />
  <row Id="3916" PostId="4241" Text="Why not just thicken them with the animal's soul itself...Bone marrow sounds absolutely fantastic." CreationDate="2010-08-04T21:11:07.727" UserId="1443" />
  <row Id="3917" PostId="4260" Text="@J Wynia:  Definitely need a link to that baked beans recipe as well us those others.  Please post links to them." CreationDate="2010-08-04T21:49:24.607" UserId="850" />
  <row Id="3918" PostId="4145" Text="Not all recipes specify the doneness internal temperature. &#xA;Alton Brown usually include the temperature, so look&#xA;at his recipes to get a feeling for the correct ball park.&#xA;&#xA;In this recipe for carrot cake, the recipe reads:&#xA;&#xA;    If you have a thermometer, you are looking &#xA;    for an internal temperature of 205-210 degrees.&#xA;&#xA;http://noblepig.com/2010/01/15/alton-browns-18carrot-cake.aspx" CreationDate="2010-08-04T21:52:58.443" UserId="1571" />
  <row Id="3919" PostId="4131" Text="As is the case for all eye-ball recommendations, you need to use complimentary methods.  That is why I mentioned the time point.  But yes, this is definitely an estimate and should be used as a supplement to other methods." CreationDate="2010-08-04T21:58:44.243" UserId="215" />
  <row Id="3920" PostId="4179" Text="King Arthur Flour has some great bread bowl recipes [on their site](http://search.kingarthurflour.com/search.jsp?N=0&amp;rt=r&amp;Ntt=bread+bowl&amp;x=0&amp;y=0):" CreationDate="2010-08-04T22:06:04.657" UserId="850" />
  <row Id="3921" PostId="1573" Text="Italian people do use rosemary; we use it together sage for meat roasts, and many other recipes. It's more Italian than chili, which is used more from Spanish people (we don't cook &quot;meat with chili&quot;)." CreationDate="2010-08-04T22:06:39.010" UserId="1229" />
  <row Id="3922" PostId="4235" Text="Great answer, sir!" CreationDate="2010-08-04T22:19:54.693" UserId="3" />
  <row Id="3923" PostId="4273" Text="One of the first dishes my husband ever made me was a delicious chicken dish he cooked in the microwave (a dorm microwave, no less). It can be done!" CreationDate="2010-08-04T22:54:33.300" UserId="403" />
  <row Id="3924" PostId="4277" Score="2" Text="If your concern is to avoid storing them wet, you can actually wait to wash them until you're about to use them." CreationDate="2010-08-05T00:15:08.130" UserId="364" />
  <row Id="3925" PostId="3888" Text="i was having a hard time getting the knowledge through my fingertips when I wrote it the first time.  However, I don't think that what happened to the sauce had anything to do with curdling. You have to introduce either acid, bacteria, or heat to produce curdling as it is a factor of denaturing the protien strands in the milk/butter.  Anyway, As written the answer was crap, hopefully this one is better." CreationDate="2010-08-05T00:16:54.180" UserId="446" />
  <row Id="3926" PostId="4279" Score="1" Text="All true except that microwaves don't cook from the inside out, they cook by exciting the molecules of the food they cook but the heat still propogates through the food from the outside in. The only reason that this applies is that by lowering the power level, you can slow down the cook and prevent all the water from evacing your food." CreationDate="2010-08-05T00:28:29.960" UserId="446" />
  <row Id="3927" PostId="4260" Text="Glad to help, @Sam.&#xA;&#xA;I added the bean recipe as a link. Most of the rest I don't really work off of a recipe. Mostly just wing it. The beans were that way too, until I got asked too many times for how to make them." CreationDate="2010-08-05T00:46:03.137" UserId="104" />
  <row Id="3928" PostId="2799" Text="Besides a good cookbook and other such resources, which I'll allow the more experienced to provide, I suggest developing a passion for cooking.  Not necessarily as much passion as a chef requires, but enough to make you pay close attention to what you're doing, pay attention to flavors and to scrutinize the results.  In other words, embrace the notion that anything worth doing is worth doing right." CreationDate="2010-08-05T01:25:08.943" UserId="1223" />
  <row Id="3929" PostId="3873" Text="Bob's Red Mill is the best flour I think." CreationDate="2010-08-05T01:40:41.207" UserId="1553" />
  <row Id="3930" PostId="4286" Text="possible duplicate of [Frying Oil Reuse](http://cooking.stackexchange.com/questions/3014/frying-oil-reuse)" CreationDate="2010-08-05T01:55:12.830" UserId="1443" />
  <row Id="3931" PostId="4293" Text="p.s. whatever you do, don't use the &quot;wrapped in aluminum foil&quot; method for your microwave." CreationDate="2010-08-05T02:02:16.047" UserId="1443" />
  <row Id="3932" PostId="4287" Score="1" Text="All good points (although I'm not sure on glass vs. plastic; I've have a hand-me-down blender w/ a plastic container that's probably lasted 30 years, although I'll admit I don't use it every day).  ... but one point to add -- look *inside* the carafe/mixing container -- it should have significant baffles (ie, not be round and smooth).  You need them to force mixing to occur, and not just spinning things around the container.  And if nothing else with the weight, it keeps it from walking across your counter when you leave it on for a few minutes." CreationDate="2010-08-05T02:10:19.370" UserId="67" />
  <row Id="3933" PostId="4292" Score="2" Text="I'd have done the same thing -- just re-sear it.  Of course, I'm willing to eat a rare steak, and I'm willing to eat Ethiopian food, so I might not be the best judge of this." CreationDate="2010-08-05T02:13:02.920" UserId="67" />
  <row Id="3934" PostId="4298" Text="Just a regular ribeye, no prime cut.  Probably out of the fridge about 45 minutes.  It was doused in clarified butter which was still on the plate.  That's more hospitable to bacteria than I'd like, but then again, if there's not actual mold growing on it, it's pretty unlikely that it would survive another sear.  Figured I'd ask anyway - better to be safe than sorry." CreationDate="2010-08-05T02:25:02.897" UserId="41" />
  <row Id="3935" PostId="4292" Text="@Joe: I'll eat rare steak too, the bacteria's all on the outside.  My main concern was that the bacteria on the plate might have multiplied a lot during the whole process making them more difficult to kill.  Food safety is tricky business.  I decided to re-sear it one more time and just eat it.  I'll be sure to let you all know if I end up with convulsions and violent di... well, if I have any negative side-effects." CreationDate="2010-08-05T02:28:09.770" UserId="41" />
  <row Id="3936" PostId="4292" Text="What's so daring about ethiopian?" CreationDate="2010-08-05T02:34:52.660" UserId="1443" />
  <row Id="3937" PostId="4297" Score="1" Text="I do pita bread on the grill, and I also use wax paper to carry the bread outside. It helps a lot if you lightly dust each layer of wax paper with flour before slapping the pita on, and the top of the pita before the next layer of wax paper." CreationDate="2010-08-05T02:37:53.823" UserId="649" />
  <row Id="3938" PostId="4298" Text="I feel that when clarified butter is involved you've entered beyond the realm of mere safety, and certainly beyond the realm of regret." CreationDate="2010-08-05T02:38:08.283" UserId="1443" />
  <row Id="3939" PostId="4300" Text="Thanks - I usually do have a serving dish ready, this was a rare incidence of carelessness." CreationDate="2010-08-05T02:42:44.470" UserId="41" />
  <row Id="3940" PostId="4287" Text="Another important feature is a lid that seals tightly for the life of the blender." CreationDate="2010-08-05T02:43:48.337" UserId="649" />
  <row Id="3941" PostId="4298" Text="I'm not sure how to interpret that reply - are you saying that it would make you worry more, or that it's too important to go to waste?" CreationDate="2010-08-05T02:43:59.583" UserId="41" />
  <row Id="3943" PostId="4301" Score="4" Text="True.  But where can I find some?  I don't work near a laboratory or an ocean, you know." CreationDate="2010-08-05T02:55:18.330" UserId="1443" />
  <row Id="3944" PostId="4298" Score="5" Text="Way too delicious.  If you're going to go down, go down in a hail of clarified butter." CreationDate="2010-08-05T02:56:25.393" UserId="1443" />
  <row Id="3945" PostId="4301" Score="1" Text="Never fear, you can harvest some from your local athletes. http://www.training-conditioning.com/2007/08/salt_in_their_sweat.html" CreationDate="2010-08-05T03:14:19.980" UserId="649" />
  <row Id="3946" PostId="4303" Text="Wonderful suggestions. What about regular potato chips? Same methodologies but with crisper results?" CreationDate="2010-08-05T04:06:10.517" UserId="819" />
  <row Id="3947" PostId="3210" Text="Funny thing is - it works!" CreationDate="2010-08-05T06:10:59.423" UserId="181" />
  <row Id="3948" PostId="4278" Text="What is your budget?" CreationDate="2010-08-05T06:11:32.043" UserId="60" />
  <row Id="3949" PostId="4295" Score="4" Text="When asking users to contribute a list of answers the question should be marked [community wiki](http://meta.stackoverflow.com/questions/11740/what-are-community-wiki-posts)." CreationDate="2010-08-05T06:16:24.767" UserId="60" />
  <row Id="3950" PostId="4247" Text="Yep, Dave's right. Don't even think about trying to blend it or strain it, you'll never get the correct texture back." CreationDate="2010-08-05T06:19:25.557" UserId="1393" />
  <row Id="3951" PostId="4301" Score="1" Text="Another good idea, if your kitchen can accommodate two-a-day football practices." CreationDate="2010-08-05T07:35:39.557" UserId="1443" />
  <row Id="3952" PostId="4310" Score="2" Text="Where'd you get the supplies, or look for recipies?" CreationDate="2010-08-05T07:37:09.397" UserId="1443" />
  <row Id="3953" PostId="4033" Score="1" Text="More fat and you'll get a denser crumb and (oddly) softer loaf overall." CreationDate="2010-08-05T07:40:16.100" />
  <row Id="3954" PostId="4251" Score="3" Text="Um seriously, if your apples are coming with enough wax that you can actually peel it off... shop elsewhere." CreationDate="2010-08-05T07:42:04.410" />
  <row Id="3955" PostId="4247" Text="dassouki, sorry, but that is always the only option. If it's curdled, it's garbage. It's technically edible inasmuch as it is unspoiled foodstuff, but beyond that? it's garbage." CreationDate="2010-08-05T07:44:58.850" />
  <row Id="3956" PostId="4076" Text="@Noldorin I think it's better to keep them into a single Question, with different answers for each language, so that this question is the one-stop resource." CreationDate="2010-08-05T09:06:44.197" UserId="1342" />
  <row Id="3957" PostId="4317" Score="1" Text="I thought that's what I was doing :-)&#xA;&#xA;I've pretty much tried recipes for every curry you can think of, but something like Rogan Josh is what I had in mind." CreationDate="2010-08-05T09:53:15.457" UserId="1710" />
  <row Id="3958" PostId="4314" Text="I'm not sure there is enough objective criteria to make this a suitable question.  Which curry?  They don't all taste the same.  What about your curries is 'wrong'?  Without knowing the 'taste' you are trying to get it is impossible to help you out. The answer will be different if you are aiming for the taste of a dhansak than if you want a do piaza.  You might want to give some more criteria to ensure that this isn't closed." CreationDate="2010-08-05T11:22:48.693" UserId="210" />
  <row Id="3959" PostId="4314" Text="Tell is what you're doing, as we might be able to clue you into part of the process -- eg, are you toasting the whole spices before grinding them?  until they start popping?  are you cooking them again after grinding them?" CreationDate="2010-08-05T11:31:12.673" UserId="67" />
  <row Id="3961" PostId="4263" Text="This sounds especially useful when working with others. I sometimes feel that co-cooks are less aware of schedule (not should they often need to be: they're here for fun, not for hard work), and this might help them as well." CreationDate="2010-08-05T12:33:46.423" UserId="1274" />
  <row Id="3962" PostId="4290" Text="But I love cooking new and untried things for my guests! ;) More seriously though, sure, I get that, it's sound advice." CreationDate="2010-08-05T12:35:45.920" UserId="1274" />
  <row Id="3963" PostId="4266" Text="Why not separate the eggs and heat the yolks and whites by themselves? More work, but it would help get to the desired result without double-cooking the milk." CreationDate="2010-08-05T13:04:50.107" UserId="1716" />
  <row Id="3964" PostId="4329" Text="See the responses to : http://cooking.stackexchange.com/questions/2751/using-charcoal-in-kettle-grill/2758#2758" CreationDate="2010-08-05T13:09:25.963" UserId="67" />
  <row Id="3965" PostId="4327" Score="1" Text="Actually, you can get smoked pancetta and un-smoked bacon. &#xA;Usually Italian pancetta is much thinnly sliced or diced instead. Does not really cook well in a pan as bacon does." CreationDate="2010-08-05T13:24:42.143" UserId="1639" />
  <row Id="3966" PostId="4327" Text="Yeah, perhaps I should have mentioned some more varieties. :)" CreationDate="2010-08-05T13:30:09.793" UserId="1274" />
  <row Id="3967" PostId="4314" Text="This is a pretty subjective question indeed, but I think it would be helped a lot if you specified the region. Indian take-away in the UK is very different to that in the US, for example, in both style and flavour, and even types of dishes. The fact that you use the word take-away suggests you're British though. :)" CreationDate="2010-08-05T13:50:55.960" UserId="1123" />
  <row Id="3968" PostId="4298" Text="If it were chicken or pork...or even hamburger, I'd worry, but not steak. 99.9% chance you could have eaten the whole thing raw and had no issues of any kind. Good betting odds." CreationDate="2010-08-05T13:52:42.090" UserId="218" />
  <row Id="3969" PostId="4266" Text="@jcollum: The worry with eggs is more about the outside, than the inside. Salmonella bacteria live on the surface, not on the inside. The problem is that it's impossible to get to the inside without some contact with the outside, so either sterilize the outside, or sterilize the whole mess. Beyond that, the yolk is the part of the egg least likely to be hosting any bacteria...The white is full of natural antibiotics, and the shell membrane is an excellent barrier against bacteria." CreationDate="2010-08-05T13:57:56.260" UserId="218" />
  <row Id="3970" PostId="66" Score="1" Text="Get out your [calorimeter](http://en.wikipedia.org/wiki/Calorimeter), thermometer, and refresh yourself on enthalpy changes from high-school chemistry. Proceed by totally combusting the food in the calorimeter and measuring temperature change to calculate heat gain... Oh wait, you've just ruined your dinner now." CreationDate="2010-08-05T14:00:17.143" UserId="1123" />
  <row Id="3972" PostId="4307" Score="1" Text="I thought E.Coli was the most common pathogen on beef, with salmonella being more common in chicken.  Either way, the hard numbers are definitely reassuring.  I was actually also looking online for the percentage of beef that's actually contaminated in the first, but came up dry.  Good work!" CreationDate="2010-08-05T14:19:01.490" UserId="41" />
  <row Id="3973" PostId="4327" Score="2" Text="This assumes that we're asking about American bacon (uk: streaky bacon), not 'back bacon' (us: canadian bacon)" CreationDate="2010-08-05T14:30:47.193" UserId="67" />
  <row Id="3974" PostId="4327" Text="@Joe: aka real bacon ;)" CreationDate="2010-08-05T14:33:57.920" UserId="60" />
  <row Id="3976" PostId="4327" Score="1" Text="Canadian bacon, pfft.  It's called peameal bacon." CreationDate="2010-08-05T14:36:56.993" UserId="41" />
  <row Id="3977" PostId="4329" Score="1" Text="Possible duplicate?  http://cooking.stackexchange.com/questions/2654/how-does-food-cook-differently-on-an-open-top-grill-than-a-covered-one" CreationDate="2010-08-05T14:49:51.383" UserId="1403" />
  <row Id="3978" PostId="4266" Text="@jcollum:I clarified my answer. If you heat the eggs in the water they will match the temp of the environment" CreationDate="2010-08-05T14:55:26.117" UserId="60" />
  <row Id="3979" PostId="3006" Text="Thirding this.  I've gotten my wife to start watching this with me and it's definitely taught her a lot and got her very interested in learning more." CreationDate="2010-08-05T14:58:40.617" UserId="1236" />
  <row Id="3980" PostId="2839" Text="+1 especially for the second paragraph." CreationDate="2010-08-05T14:59:17.667" UserId="1236" />
  <row Id="3981" PostId="4336" Text="Hickory, yum!  Especially with pork ribs, I completely agree. +1!" CreationDate="2010-08-05T15:03:27.473" UserId="1236" />
  <row Id="3983" PostId="4197" Text="It works for fish, if you change 'wood' to 'plants', as for things like clambakes they often use seaweed to provide steam (and smoke?)" CreationDate="2010-08-05T15:19:04.647" UserId="67" />
  <row Id="3984" PostId="4337" Text="yep - cedar on salmon!  I should've had this in my response as well (http://cooking.stackexchange.com/questions/4195/do-different-wood-types-work-better-for-different-meats-fishes/4336#4336)" CreationDate="2010-08-05T15:19:11.197" UserId="1718" />
  <row Id="3985" PostId="4213" Text="I've never considered grilling a banana and am excited to try this tonight!" CreationDate="2010-08-05T15:33:36.043" UserId="1236" />
  <row Id="3986" PostId="4314" Text="Duly noted and edited" CreationDate="2010-08-05T15:36:38.537" UserId="1710" />
  <row Id="3987" PostId="4341" Text="I have tried curry powder in the past, although from what I've seen, curry powder is essentially Garam Masalla with chili powder.  I have also tried recipes that call for Curry leaves.&#xA;&#xA;In the past, I have tried all the ingredients in various quantities that you have suggested." CreationDate="2010-08-05T15:39:50.720" UserId="1710" />
  <row Id="3988" PostId="4342" Text="Great response. Thanks!" CreationDate="2010-08-05T15:40:53.307" UserId="1718" />
  <row Id="3989" PostId="4340" Text="edited to add shopping and grilling tags - though this question specifically mentions smokers, the same information could apply to charcoal grilling as well.  shopping tag was recently used to compare brands of flour so i feel it's relevant here too." CreationDate="2010-08-05T15:48:20.540" UserId="1236" />
  <row Id="3993" PostId="4314" Text="I'm in the same boat.  I've tried many different recipes but can never make it like they do in the restaurant." CreationDate="2010-08-05T16:04:22.760" UserId="211" />
  <row Id="3994" PostId="4344" Text="What type of cream and when would you add it?  Won't it curdle?" CreationDate="2010-08-05T16:09:44.610" UserId="1710" />
  <row Id="3996" PostId="4252" Text="What about a pizza stone on the grill?" CreationDate="2010-08-05T16:24:48.820" UserId="1148" />
  <row Id="3997" PostId="4333" Text="Erik, you're absolutely right, I mixed up the details, but my answer still arrives at the right conclusion. Amending now." CreationDate="2010-08-05T16:28:57.410" UserId="99" />
  <row Id="3998" PostId="4290" Text="@ocaasi if you ever make it down to the deep south, i' take you for a slice and you can see why i said in the oven... it's more of a half in half out thing but whatever :)" CreationDate="2010-08-05T16:35:44.283" UserId="446" />
  <row Id="4000" PostId="4252" Text="@chris: I've never tried it. However, I imagine that it would significantly restrict the airflow over the coals and thus result in a significantly lower temperature." CreationDate="2010-08-05T16:41:04.527" UserId="60" />
  <row Id="4001" PostId="217" Text="Keep in mind that about 10% of the population can't stand cilantro.  It's one of those odd hereditary taste characteristics -- it actually tastes bad to them." CreationDate="2010-08-05T16:42:58.173" UserId="1148" />
  <row Id="4002" PostId="4256" Score="2" Text="If you do decide to build a tandoor like crazy Alton Brown, _do not_ forget those gloves. Reaching over a 900 degree jet engine is not comfortable at all." CreationDate="2010-08-05T16:43:11.200" UserId="60" />
  <row Id="4003" PostId="1364" Score="1" Text="The real issue is the water bath that the chickens go through in an industrial abattoir.  Assume that 1 chicken in 1000 has enough bacteria to be dangerous, and that 500 chickens are all washed in the same bath.  This would mean that 50% of all chickens have been cross contaminated.  Now, whether there is sufficient bacterial transfer to cause problems is something I don't know.  (All numbers in the comment were produced using a rectal number generator)" CreationDate="2010-08-05T16:49:16.933" UserId="1148" />
  <row Id="4004" PostId="1582" Score="1" Text="@dave thieben: Not everyone here is from the US. The rest of the world calls it barbecuing; we call it grilling. Grilling to them is what we call broiling. Fun huh? http://meta.cooking.stackexchange.com/questions/36/cooking-terms-glossary I've gotten into the habit of clicking on the persons name to see the country listed in their profile." CreationDate="2010-08-05T16:55:22.483" UserId="60" />
  <row Id="4005" PostId="4292" Score="2" Text="@Ocaasi, a typical Ethiopian dish is kitfo, which is essentially raw ground beef mixed with some spices." CreationDate="2010-08-05T16:57:21.573" UserId="285" />
  <row Id="4006" PostId="4349" Score="1" Text="I'm excited for an answer to this one. Drives me crazy." CreationDate="2010-08-05T17:01:48.960" UserId="1393" />
  <row Id="4007" PostId="4352" Text="I haven't found that to work so well for me (I have both soft and slightly firmer brushes). Will try again now that I know someone else swears by it." CreationDate="2010-08-05T17:02:30.083" UserId="1393" />
  <row Id="4008" PostId="4252" Score="1" Text="True.  It depends on the size of the grill." CreationDate="2010-08-05T17:02:46.167" UserId="1148" />
  <row Id="4009" PostId="4350" Score="1" Text="That's what I do now. Plastic, then foil, then ziploc." CreationDate="2010-08-05T17:08:04.757" UserId="211" />
  <row Id="4010" PostId="4344" Text="search for chicken tikka masala cream and you'll see... it's just used to make the yummy thick sauce.  no, it won't curdle. http://allrecipes.com//Recipe/chicken-tikka-masala/Detail.aspx" CreationDate="2010-08-05T17:10:25.983" UserId="211" />
  <row Id="4011" PostId="4351" Text="Ditto.  I figure that 15 seconds wasted on teeth-cleaning is better than 15 minutes wasted on picking the damn things apart." CreationDate="2010-08-05T17:13:22.953" UserId="41" />
  <row Id="4012" PostId="4314" Score="1" Text="I'm still lost on *what's actually wrong*.  Too spicy?  Too bland?  Too thick?  Too runny?  Too chewy?  Not chewy enough?  There may be people out there who can come up with good answers, but in order to know what *ingredients* or *preparation steps* are missing, they have to know what's missing from the *result*." CreationDate="2010-08-05T17:18:42.477" UserId="41" />
  <row Id="4013" PostId="1164" Score="7" Text="If one is willing to go to all this trouble, why bother with the instant Ramen?  Any Asian grocery store will sell loads of *decent* fresh or dried noodles that you need only dunk in hot water for a couple of minutes.  Don't get me wrong, it looks great, but I'd rather prepare the same thing with some quality rice noodles." CreationDate="2010-08-05T17:23:03.123" UserId="41" />
  <row Id="4014" PostId="4358" Score="2" Text="I grill mine in the husk (this works great btw), and the same thing holds true. The silk comes right off." CreationDate="2010-08-05T17:29:02.337" UserId="218" />
  <row Id="4015" PostId="4352" Text="@Michael : it might be all about finding the right brush, and using the right amount of pressure.  I also don't know if corn fresh from the farmstand might be easier to clean that corn that's sat around for a day or two.  Mine looks like this : http://www.amazon.com/Clipper-Mill-Mushroom-Brush/dp/B0000CFOTH/   (although it doesn't have the white thing under it, it looks like it was molded from a single piece of plastic)" CreationDate="2010-08-05T18:17:44.880" UserId="67" />
  <row Id="4016" PostId="4256" Text="@hobodave - And burning arm hair really stinks." CreationDate="2010-08-05T18:44:49.883" UserId="649" />
  <row Id="4019" PostId="4252" Score="1" Text="In the US, at least, the typical pizza stone would occlude at least 80% of most grills." CreationDate="2010-08-05T19:03:45.897" UserId="60" />
  <row Id="4021" PostId="3250" Text="I'm pretty sure mutton is meat from a sheep, not from a goat." CreationDate="2010-08-05T19:29:19.797" UserId="285" />
  <row Id="4022" PostId="4367" Score="1" Text="That sounds amazing!! Can I have the link? :D" CreationDate="2010-08-05T19:54:15.487" UserId="27" />
  <row Id="4023" PostId="4367" Text="@AtillaNYC: You are a question machine!" CreationDate="2010-08-05T19:57:26.743" UserId="60" />
  <row Id="4024" PostId="4368" Text="You are fast, hobodave :)" CreationDate="2010-08-05T19:58:04.373" UserId="1393" />
  <row Id="4026" PostId="4368" Text="I am machine. :)" CreationDate="2010-08-05T20:10:27.093" UserId="60" />
  <row Id="4027" PostId="4367" Text="I'm a curious guy  :&gt;)  Great Answers, BTW, you're an answer machine!!" CreationDate="2010-08-05T20:11:09.027" UserId="177" />
  <row Id="4028" PostId="4373" Text="I assume I should dust it *just* before adding the pizza - when the stone is at temperature? And I'd assumed frozen = bad, but it's always best to check since I've the opportunity to do so." CreationDate="2010-08-05T20:16:03.370" UserId="1181" />
  <row Id="4029" PostId="4374" Score="1" Text="_Never substantially failed_ implies that you have experienced some minor fail. Have any caveats to add?" CreationDate="2010-08-05T20:18:32.820" UserId="60" />
  <row Id="4030" PostId="4373" Text="Yes, just before. Another thing I didn't mention (I'll edit it in) is that even with refrigerated pizzas, you'd want to let it get to room temperature before cooking." CreationDate="2010-08-05T20:26:30.447" UserId="60" />
  <row Id="4031" PostId="4373" Text="Also, be aware that you will need to preheat for much longer than normal due to the stone. I'd suggest at least an hour." CreationDate="2010-08-05T20:31:52.903" UserId="60" />
  <row Id="4032" PostId="4375" Text="Is whale common in Norway? I've never seen it here in the US." CreationDate="2010-08-05T20:32:32.853" UserId="60" />
  <row Id="4034" PostId="4373" Text="you could also dust it with flour, but in either case, pizza stones typically are heated to 400 degrees or more, so be prepared for a short bit of smoke when you first put the cornmeal or flour and pizza on there. actually, now that i think about it, i'm not even sure you NEED to dust it with anything. they are so hot, i've never had any floured item actually stick to mine." CreationDate="2010-08-05T20:42:20.213" UserId="1415" />
  <row Id="4035" PostId="4373" Text="@franko: It's primarily meant to keep the wet dough from sticking. You put it on the pizza peel as well. It took me a fair bit of practice to position a pizza properly when using a peel, the cornmeal makes adjustments with the wet dough possible. It also adds a nice texture and taste to the finished crust." CreationDate="2010-08-05T20:45:34.560" UserId="60" />
  <row Id="4036" PostId="4376" Text="Great detail! I've never made a carbonara before, but this makes me want to try. Nice tip on the salt." CreationDate="2010-08-05T20:50:53.410" UserId="60" />
  <row Id="4037" PostId="4358" Text="I've never thought of microwaving it before... do you put it in a dish with water? Covered? About how long do you cook it? I'd like to try this." CreationDate="2010-08-05T20:58:52.943" UserId="364" />
  <row Id="4038" PostId="4375" Text="yes, it is whale season from around mid may until at least late august maybe september. Its relatively cheap, tender and very flavorful. I usually put it on a grill as its the perfect grill meat in my opinion. Never played around with it raw, and i want to be a bit more creative than just making sashimi." CreationDate="2010-08-05T21:00:24.343" UserId="615" />
  <row Id="4039" PostId="4327" Text="mhhhh pancetta... mmmmhhh bacon.... There are only two things that nature intended to be used only as food: honey, and pork." CreationDate="2010-08-05T21:01:54.730" UserId="1342" />
  <row Id="4040" PostId="4290" Text="I just couldn't shake this image of you shrunk down inside one of those brick ovens with the little semi-circle openings and the white-hot cinders in the back... If you think it's at all more accurate, please change it back. (I believe you that it was INTENSE)." CreationDate="2010-08-05T21:03:22.667" UserId="1443" />
  <row Id="4041" PostId="66" Text="@noldorin LOL at ruined your dinner :)" CreationDate="2010-08-05T21:03:41.420" UserId="1342" />
  <row Id="4042" PostId="66" Text="Actually, I don't think that you can get the &quot;diet calories&quot; from thermal combustion. While technically you get pure calories in terms of full burn, your body does not absorb energy that way. We should ask a specialized doctor for how food calories are actually evaluated." CreationDate="2010-08-05T21:05:20.713" UserId="1342" />
  <row Id="4043" PostId="66" Text="example, take agar agar, or gum. They give plenty of calories thermodinamically, but if you eat them, they pass through your body untouched, hence from the diet point of view, they have zero calories." CreationDate="2010-08-05T21:07:57.760" UserId="1342" />
  <row Id="4044" PostId="4358" Text="If your corn is fresh then it should have plenty of moisture of it's own. With fresh corn I simply take it down to it's inner husk and throw it unadorned in the microwave. My old microwave took about 80s for one ear, my new one is about 45s. Two ears takes a little less than twice as long. Beyond that it's kind of trial and error. Each ear added adds less to the cooking time than the one before. If your corn is meh, you can place it on a couple of damp paper towels." CreationDate="2010-08-05T21:08:49.960" UserId="60" />
  <row Id="4046" PostId="4373" Text="@hobodave can you let a frozen pizza thaw and cook it like that?" CreationDate="2010-08-05T21:12:27.957" UserId="211" />
  <row Id="4047" PostId="4148" Text="Great tip, I've tried the egg in my ramen before and just ended up with egg covered noodles, will give this a go." CreationDate="2010-08-05T21:13:38.347" UserId="203" />
  <row Id="4048" PostId="4373" Score="1" Text="@Michael Pryor: Hm, maybe? I guess so? I've never done it. Those times when the craving for a frozen pizza hits me are times when I just pull it out of the freezer and throw it in a 350 F oven. I don't have time for a 60 minute preheat. :)" CreationDate="2010-08-05T21:20:47.483" UserId="60" />
  <row Id="4049" PostId="4314" Text="I agree with @Aaronut. The recent edit makes this a much better question but this is still impossible to answer without some idea of _what_ is wrong." CreationDate="2010-08-05T21:28:49.463" UserId="60" />
  <row Id="4050" PostId="4373" Text="I'm somewhat of a fan of the cornmeal as well, but if you are trying to make vera pizza napoletana you will indeed want to use flour (double-zero), so as not to corrupt the pure taste of the crust." CreationDate="2010-08-05T21:32:28.713" UserId="1393" />
  <row Id="4051" PostId="4373" Text="@Michael at Herbivoracious: Wow. I just Googled that. I didn't realize there were official guidelines for making pizza. I may have to try this, but the guidelines also require baking for 90 seconds at 800 F in a wood-fired oven. :(" CreationDate="2010-08-05T21:38:42.360" UserId="60" />
  <row Id="4052" PostId="4373" Text="@Michael at Herbivoracious: Such a long name!" CreationDate="2010-08-05T21:39:38.337" UserId="60" />
  <row Id="4053" PostId="2337" Text="Well, milk is several things:  high in protein and fat, and more basic (pH) than water.  I don't know which, but there are plenty of reasons it could result in a softer dough." CreationDate="2010-08-05T21:54:18.873" UserId="1443" />
  <row Id="4054" PostId="4318" Text="wtf, why do the drug dealers have to ruin everything?" CreationDate="2010-08-05T21:56:41.447" UserId="60" />
  <row Id="4055" PostId="4388" Text="ate it a lot of times (with horse meat). I'm still alive :)" CreationDate="2010-08-05T22:25:11.120" UserId="1342" />
  <row Id="4056" PostId="4358" Text="I also find it much easier to remove corn silk after it's cooked. My preferred method is by oven in the husk. Usually when I go to strip off the husk all the silk goes with it." CreationDate="2010-08-05T22:48:35.960" UserId="1563" />
  <row Id="4057" PostId="4388" Score="10" Text="@Stefano Borini: People always repeat that argument. It's silly. The ones who died aren't here to comment. :P" CreationDate="2010-08-05T23:10:51.780" UserId="60" />
  <row Id="4058" PostId="4388" Text="not exactly dupes, but the following questions also provide good enough: http://cooking.stackexchange.com/questions/2923/is-it-safe-to-eat-raw-fish http://cooking.stackexchange.com/questions/2957/is-it-safe-to-eat-raw-eggs" CreationDate="2010-08-05T23:16:51.723" UserId="99" />
  <row Id="4059" PostId="4333" Score="1" Text="I think I understand now. I found a *great* explanation at http://www.cookingforengineers.com/article/70/Brining. What I failed to understand is that salt passes the semipermeable membrane fairly easily, and thus the osmotic pressure from salt itself (which would force water out of the cells) is fairly low. On the other hand, the salt entering the cells breaks down some proteins which *can't* pass the membrane. *These guys* cause osmotic pressure *into* the cell, which is what makes the meat juicy. I think that's what you said in your answer, but with more words :)" CreationDate="2010-08-05T23:22:37.547" UserId="1163" />
  <row Id="4060" PostId="4318" Text="I've seen it sold at a few pharmacies (US), and online home brewing suppliers. Also seems to be everywhere on Amazon... quite cheap too :)" CreationDate="2010-08-05T23:30:42.167" UserId="94" />
  <row Id="4061" PostId="4402" Text="Voting to close because there is no objective answer possible. (Though it is an interesting question, just not within the guidelines of this forum.)" CreationDate="2010-08-05T23:40:27.177" UserId="1393" />
  <row Id="4062" PostId="4263" Score="2" Text="Interesting to see how different people cook... I can tell from many comments that hobodave is an accomplished cook, and I consider myself one as well, but never in a million years would it occur to me to use such a system. I just think for a few minutes about the meal, get in mind a general timeline of what things need to happen first (make dough, boil beans), then start gathering and prepping all my raw ingredients and fire them at the appropriate amount of time back from when I want to serve." CreationDate="2010-08-05T23:50:39.033" UserId="1393" />
  <row Id="4064" PostId="4263" Text="@Michael at Herbivoracious: I'm just a huge geek. :) This system is overkill for a typical meal for two. I've had to cook rather huge meals in ridiculously small spaces, with very limited equipment. I used to cook full Thanksgiving meals for 8 in a dorm study lounge in college with very little in the way of equipment. I've also lived in some pretty tiny apartments with less than 6 sq. feet of counter space available." CreationDate="2010-08-06T00:11:03.900" UserId="60" />
  <row Id="4065" PostId="4402" Score="4" Text="I actually see this having some benefit as a community wiki question. There are a somewhat discrete number of &quot;common&quot; sauces to answer with. The mother sauces are prime candidates." CreationDate="2010-08-06T00:18:04.560" UserId="60" />
  <row Id="4067" PostId="4294" Text="Brilliant!! And very original, a hidden treasure maybe. Lingonberry jam is very common with fish in Scandinavia, but it's more sour and less sweet than strawberry jam. I will have to try this next chance time I eat fried fish." CreationDate="2010-08-06T00:24:41.223" UserId="1200" />
  <row Id="4068" PostId="4407" Text="Dammit. I only had my answer half typed out, and I was still working out how to make the e with the diacritical mark. The *grandes sauces*, the mother sauces, are critical. They're the root of every sauce you'll ever want to make (in western cooking)." CreationDate="2010-08-06T00:37:34.960" UserId="218" />
  <row Id="4069" PostId="4407" Text="@Satanicpuppy: :( It's a pain, I cut and pasted it from a word on wikipedia." CreationDate="2010-08-06T00:39:08.327" UserId="60" />
  <row Id="4071" PostId="4402" Text="I've converted this question to Community Wiki. Questions that are asking for polls or multiple correct answers are best added as community wiki." CreationDate="2010-08-06T00:47:28.997" UserId="99" />
  <row Id="4072" PostId="4402" Text="Better to rephrase it for specificity, i.e. &quot;What are the five mother sauces in French cooking, and briefly how do you make them.  Or, how to you make a basic pan sauce?  As of now it's in that gray area between a completable list and an open call for favorite sauces, either of which would yield some good answers." CreationDate="2010-08-06T01:00:31.840" UserId="1443" />
  <row Id="4073" PostId="3250" Text="Mutton is another name for goat meat in certain regions of the world.&#xA;http://en.wikipedia.org/wiki/Goat_meat&#xA;&#xA;Mutton is also used for sheep." CreationDate="2010-08-06T01:18:35.877" UserId="1366" />
  <row Id="4074" PostId="4413" Score="2" Text="Quit horsing around. This is no time for mare-ement." CreationDate="2010-08-06T01:45:56.510" UserId="1670" />
  <row Id="4075" PostId="4407" Score="2" Text="All cooking is not French cooking. Not that these are bad things to know, but..." CreationDate="2010-08-06T01:52:29.727" UserId="1670" />
  <row Id="4076" PostId="4411" Text="Start with a few versions suggested by a cookbook or someone who already knows what they are doing, but once you get the hang of this it is easy to ad lib: hmmm...I have galleano and cloves, that might work." CreationDate="2010-08-06T01:54:16.290" UserId="1670" />
  <row Id="4078" PostId="4394" Score="1" Text="I imagine ice cream *would* be soft if you're keeping it in the refrigerator - melted, in fact." CreationDate="2010-08-06T02:08:12.470" UserId="41" />
  <row Id="4079" PostId="4412" Text="Related: The soft-serve ice cream you get from the ice cream trucks usually isn't even real ice cream, it's mostly lard." CreationDate="2010-08-06T02:08:52.983" UserId="41" />
  <row Id="4080" PostId="4402" Score="1" Text="I think it's worth keeping this one open.  But I also agree that the question itself needs a little work to prevent this from devolving into a giant list of sauce recipes.  It's more than just the &quot;mother sauces&quot; but perhaps something like, *&quot;what are the standard sauces that every professional cook must be trained in making?&quot;*  Any thoughts?" CreationDate="2010-08-06T02:15:07.340" UserId="41" />
  <row Id="4081" PostId="4392" Score="1" Text="You'd definitely want to scald the milk first if it's coming out lumpy.  I tend to be pretty careless with the rest of the preparation, but I do scald the milk first and I've *never* had one fail." CreationDate="2010-08-06T02:18:25.040" UserId="41" />
  <row Id="4082" PostId="4389" Text="Horse is also eaten in Japan (and Tonga, apparently)." CreationDate="2010-08-06T02:21:15.393" UserId="1502" />
  <row Id="4083" PostId="4373" Text="@hobodave - you can just call me Michael :). Looks like you live in Chicago; I just googled to find a place that makes the vera pizza napoletana there, since it is something you should definitely try. We've got 3 or 4 of them here in Seattle, quite the phenomenon. Here's the place I found:&#xA;&#xA;http://www.spaccanapolipizzeria.com/" CreationDate="2010-08-06T02:21:44.253" UserId="1393" />
  <row Id="4084" PostId="4263" Text="@hobodave - I hear ya. I was thinking on my drive home that I shouldn't have been so categorical in my statement. I've done a couple &quot;underground dinners&quot; of 7 courses for 16 people, and in those cases I definitely used a thoroughly planned timeline." CreationDate="2010-08-06T02:28:35.147" UserId="1393" />
  <row Id="4085" PostId="4384" Text="Malt vinegar is great in tuna, potato or chicken salad.  I don't know that I've ever tried it in a green salad, but I'd think it'd work well with darker greens ... okay, going to have to try it when I get home." CreationDate="2010-08-06T02:51:16.880" UserId="67" />
  <row Id="4086" PostId="4407" Text="@satanicpuppy : If you're a Mac user, hit opt-e, then the letter you want.  The other marks are attached to other vowels for the most part, but there's a few exceptions.  (and some aren't modifiers; e:é; u:ü; i:î; `:è; o:ø; a:å; n:ñ)" CreationDate="2010-08-06T02:55:39.883" UserId="67" />
  <row Id="4087" PostId="4389" Text="It's also available in Belgium and the Netherlands." CreationDate="2010-08-06T02:56:53.063" UserId="67" />
  <row Id="4088" PostId="4402" Text="Ah, community wiki makes sense (to the degree I understand it, which I don't - I've asked a question over on meta). I'd remove my vote to close but apparently that isn't possible." CreationDate="2010-08-06T03:05:29.130" UserId="1393" />
  <row Id="4089" PostId="4413" Text="&quot;If wishes were horses, we'd all be eatin' steak&quot; - Jayne Cobb" CreationDate="2010-08-06T03:11:52.987" UserId="649" />
  <row Id="4090" PostId="4402" Text="@Everyone:  Nice edits.  I like this question better than the one I asked :)" CreationDate="2010-08-06T03:14:47.900" UserId="103" />
  <row Id="4091" PostId="1157" Text="Jamie at Home, and Jamie's Ministry of Food (aka Food Revolution) are two of my cooking books i come back to often" CreationDate="2010-08-06T04:07:48.160" UserId="1741" />
  <row Id="4092" PostId="1157" Text="jamie-at-home link&#xA;http://www.jamieoliver.com/jme/books/info/jamie-at-home/100006.html" CreationDate="2010-08-06T04:14:13.597" UserId="1741" />
  <row Id="4093" PostId="4428" Text="Whole chicken or chicken pieces?  How long after cooking did it go into the fridge?" CreationDate="2010-08-06T04:16:44.373" UserId="649" />
  <row Id="4094" PostId="4403" Text="Dupe of http://cooking.stackexchange.com/questions/3903/cure-for-burns-from-hot-peppers-capsicum-oil/3904#3904" CreationDate="2010-08-06T04:41:38.527" UserId="1467" />
  <row Id="4095" PostId="133" Text="I actually poach in a microwave using a bowl of boiling water that I heated up first (in the microwave). Works nicely." CreationDate="2010-08-06T04:43:16.967" UserId="1502" />
  <row Id="4096" PostId="4434" Score="1" Text="Might be best to cut it up in chunks to use in something like a stir-fry." CreationDate="2010-08-06T05:07:13.173" UserId="649" />
  <row Id="4097" PostId="4329" Text="Maybe I'm missing something... What's the purpose of a door on an oven?  Isn't it to keep the heat in?" CreationDate="2010-08-06T05:49:34.480" UserId="1443" />
  <row Id="4098" PostId="4362" Score="1" Text="Cute answer Bill.  Put it in a comment and it won't get down-voted." CreationDate="2010-08-06T05:50:35.587" UserId="1443" />
  <row Id="4099" PostId="4412" Score="1" Text="&quot;Now go chase the lard-truck Jimmy, before it drives off...&quot; Just doesn't have the same ring to it." CreationDate="2010-08-06T06:00:32.730" UserId="1443" />
  <row Id="4100" PostId="318" Score="1" Text="+1, I let my steak rest for about 50% of the cooking time. So if I have a whole steak, I cook it in the oven, and let it rest for half the time it's been in the oven. In my opinion a steak don't have to be scolding hot, and it's better to let it rest a little longer then a little shorter." CreationDate="2010-08-06T06:35:34.557" UserId="1633" />
  <row Id="4101" PostId="4407" Text="@Joe: wtf. I'm a mac user and I didn't know that. Where did you find that out?" CreationDate="2010-08-06T06:36:26.613" UserId="60" />
  <row Id="4102" PostId="3889" Score="1" Text="I ended up making my own Garam Masala and using it along with tomatoes and garlic as a base for a tasty curry" CreationDate="2010-08-06T06:39:32.600" UserId="706" />
  <row Id="4103" PostId="4384" Text="@Joe: Interesting. I've only ever put it on fries. I've never had it in those dishes. I was also thinking green salad when I made that statement." CreationDate="2010-08-06T06:41:51.067" UserId="60" />
  <row Id="4104" PostId="4314" Text="It's virtually tasteless.  If I make a lamb curry, it just tastes like lamb, or if it's beef then it tastes like beef.  The sauce it usually very watery and doesn't quite get that taste of curry that you get with a takeaway." CreationDate="2010-08-06T06:42:08.710" UserId="1710" />
  <row Id="4105" PostId="4437" Text="Not many people who uses this equipment for cooking. A cooker that can hold 50C steadily is also quite expensive. The result will be fenomenal, but not realy an answer to &quot;What is the basics of cooking a steak&quot;." CreationDate="2010-08-06T06:43:18.643" UserId="1633" />
  <row Id="4106" PostId="4230" Text="@Sam: Yea they are rather huge. I don't think there's any expectation that you eat all of that bread though. There's a great franchise in the US called Panera which serves soup in [smaller sourdough ones](http://www.flickr.com/photos/23872944@N02/2303568322/) I never understood the additional portion of french bread though." CreationDate="2010-08-06T06:53:33.990" UserId="60" />
  <row Id="4107" PostId="4307" Text="@Aaronut: You are correct, _E. Coli_ is the most common pathogen found on beef. I'll revise my answer. I couldn't find similar specificity of data on _E. Coli_ though. All I seem to dig up is that 160 F for any duration kills it." CreationDate="2010-08-06T07:03:06.373" UserId="60" />
  <row Id="4108" PostId="4076" Text="@Stefano: Yes, perhaps you're right. Since it's community wiki, we can all just edit each other's posts (one per language)..." CreationDate="2010-08-06T07:41:30.090" UserId="1123" />
  <row Id="4109" PostId="66" Text="@Stefano: Yeah, I was just being silly there. :) In reality the body does not use combustion to extract energy from food, so the 'real' calorie content will be significantly lower." CreationDate="2010-08-06T07:44:17.730" UserId="1123" />
  <row Id="4110" PostId="4389" Score="2" Text="Horse meat is fairly common in Denmark as long as you go to a regular butcher instead of a supermarket." CreationDate="2010-08-06T07:44:38.290" UserId="69" />
  <row Id="4111" PostId="4375" Text="Whale is, from my understanding, very fatty and rich. You should look at flavourings that cut through those.&#xA;&#xA;That being said... whale? Really? Eating endangered animals? Come on." CreationDate="2010-08-06T08:31:53.703" />
  <row Id="4112" PostId="4368" Score="1" Text="Agreed. The substitute for (soft) goat cheese is cream cheese. For an aged goat cheese--something harder--substitute if possible a similar sheeps' milk cheese, and then if not possible a cow milk cheese. Feta is not a substitute for goat. Could be delicious, yes, but bears no resemblance." CreationDate="2010-08-06T08:34:30.157" />
  <row Id="4113" PostId="4393" Text="It might be worth summarising the link content in the answer for usability and to keep the answers relevance if the links become broken" CreationDate="2010-08-06T08:48:38.787" UserId="53" />
  <row Id="4114" PostId="1961" Text="The chili I tend to make doesn't have beans. :)" CreationDate="2010-08-06T08:56:54.263" UserId="60" />
  <row Id="4115" PostId="4407" Text="You just learn these things when your name has non-ascii characters in it.  There used to be a thing called 'Key Caps' in the days before MacOS X (since at least System 6).  It's now harder to find : http://support.apple.com/kb/TA22403?viewlocale=en_US  (I'm still on 10.4, so can't verify if it's still there on 10.5 / 10.6).  But it's useful when you're teaching a computing class, and you want the class to see what you're typing).  Or when you're trying to use a wingdings/dingbats type font." CreationDate="2010-08-06T10:18:59.037" UserId="67" />
  <row Id="4117" PostId="4442" Text="I was using cherry wood" CreationDate="2010-08-06T12:44:25.703" UserId="177" />
  <row Id="4118" PostId="4374" Text="I haven't done this in a while so my memory is vague, but the big risk is that you can get something too liquid that might disturb people uncomfortable with uncooked egg. No major objections from me, but Stefano's method is almost certainly better." CreationDate="2010-08-06T12:57:13.167" UserId="986" />
  <row Id="4119" PostId="4425" Text="Are you using any type of vacuum or are you using the water displacement method? Maybe if it's the former, you could try the two side by side and see what you think." CreationDate="2010-08-06T13:11:02.203" UserId="1259" />
  <row Id="4120" PostId="4366" Text="A good answer - but it's basically hobodave's answer as well, right? While I applaud the nice result this planning will put out, I guess it will be a casualty on the kitchen floor as soon as something goes out of whack - whiteboard (and a bit of yelling) will help.&#xA;&#xA;Still, when cooking for a huge meal, many courses, a few cooks, it might be a nice tool to get everyone on board. And it will pinpoint bottlenecks (too many pans, not enough fire) as well." CreationDate="2010-08-06T13:15:37.123" UserId="1274" />
  <row Id="4122" PostId="4344" Score="5" Text="If it's British takeaway you're after, then cream might be a good bet.&#xA;I daresay the Indians would probably use coconut milk.&#xA;On the other hand, Chicken Tikka Masala was invented in Scotland." CreationDate="2010-08-06T13:26:49.160" UserId="611" />
  <row Id="4123" PostId="4388" Score="1" Text="@hobodave : good point :) but it's unlikely you die. You just get sick eventually." CreationDate="2010-08-06T13:43:35.133" UserId="1342" />
  <row Id="4124" PostId="4458" Text="I love salmon on cedar.  My first set of planks came from Woot - they were great.  Then, as recommended by Alton Brown, I actually started buying untreated cedar at my local hardware store and cutting it to size myself.  Significantly cheaper!" CreationDate="2010-08-06T14:21:22.813" UserId="1236" />
  <row Id="4125" PostId="4076" Score="2" Text="Be very careful here.  There's differences between US English and British English.  For example: In British English, we very rarely (if ever) use the term &quot;Skillet&quot;, instead we would just say &quot;Frying Pan&quot;." CreationDate="2010-08-06T14:26:42.273" UserId="1747" />
  <row Id="4126" PostId="4440" Score="1" Text="Can you tell us what you are doing with it? That would make some difference regarding the best substitution." CreationDate="2010-08-06T15:04:49.123" UserId="1393" />
  <row Id="4127" PostId="4458" Score="1" Text="Take Jack Daniels, Soy Sauce, and Maple syrup (equal parts), add a load of finely chopped ginger. Reduce by half. Glaze fish as it's plank smoking. Delicious." CreationDate="2010-08-06T15:05:21.197" UserId="1259" />
  <row Id="4128" PostId="4375" Score="2" Text="Not all species of whales are endangered, and I imagine a country like Norway manages hunting responsibly." CreationDate="2010-08-06T15:06:34.177" UserId="917" />
  <row Id="4129" PostId="2353" Text="Good question! I made gravy yesterday and thought, I'd love to hear what other's think about this." CreationDate="2010-08-06T15:08:10.677" UserId="79" />
  <row Id="4130" PostId="4133" Score="1" Text="or images.google.com :)" CreationDate="2010-08-06T15:08:13.937" UserId="1639" />
  <row Id="4131" PostId="4461" Text="mmmm, yummy :P" CreationDate="2010-08-06T15:34:09.587" UserId="1603" />
  <row Id="4132" PostId="4449" Text="I do this as well, and depending on the recipe, will add other things to the broth, like an onion cut in half (don't have to chop it), some bay leaf, rosemary, etc." CreationDate="2010-08-06T15:35:15.750" UserId="260" />
  <row Id="4133" PostId="4437" Score="3" Text="Indeed, my answer is a bit tongue in cheek. Still, the title of the question is &quot;How to properly cook a steak&quot;, and that's the very best imho. There are cheap ways to cook sous-vide, btw: http://cooking.stackexchange.com/questions/2827/is-there-any-way-to-sous-vide-without-a-machine" CreationDate="2010-08-06T15:46:56.697" UserId="1740" />
  <row Id="4134" PostId="4425" Text="Oh, I should have mentioned that. Answer updated." CreationDate="2010-08-06T15:49:33.090" UserId="1740" />
  <row Id="4135" PostId="4124" Text="We were actually also interested in this idea. Can you give a little more detail as to how you do this? When do you add the water? How much water?" CreationDate="2010-08-06T16:13:53.083" UserId="961" />
  <row Id="4136" PostId="4449" Text="The absolute key is to make sure you remove the chicken once it reaches an internal temperature around 160F.  I use one of those temp probes that uses a long wire to a readout.  This works great for roasting as well.  If you don't overcook, it won't be dried out and nasty." CreationDate="2010-08-06T16:37:31.497" UserId="1756" />
  <row Id="4137" PostId="4432" Text="juices running clear is another typical indication of doneness, but the only surefire way is the thermometer." CreationDate="2010-08-06T16:43:56.637" UserId="1675" />
  <row Id="4138" PostId="4432" Text="Thermometer will prevent you from over cooking too.  Once it's over 170 for white, 180 for dark, it's too late..." CreationDate="2010-08-06T16:45:29.957" UserId="1756" />
  <row Id="4139" PostId="4412" Text="It's not all bad chemistry. More sugar = lower freezing point = softer ice cream." CreationDate="2010-08-06T16:57:46.870" />
  <row Id="4140" PostId="4434" Score="1" Text="Simply &quot;hitting&quot; that temp isn't enough if the population is large enough." CreationDate="2010-08-06T17:01:00.063" UserId="60" />
  <row Id="4143" PostId="3730" Text="I'm seeing tiny dark pork particles and I want nice clean clear creamy lard." CreationDate="2010-08-06T17:52:44.350" UserId="285" />
  <row Id="4145" PostId="4290" Text="Your way is clearer, i was just adding some humor that unless you could see the giant fish oven that the shop used, no-one would get anyway. I think we should let clarity win the day here." CreationDate="2010-08-06T18:16:26.383" UserId="446" />
  <row Id="4146" PostId="4472" Text="Agreed. It'll taste pretty grim, but it will work in the sense that it will behave similarly." CreationDate="2010-08-06T18:28:53.627" />
  <row Id="4149" PostId="4472" Score="1" Text="Don't forget coconut milk/water" CreationDate="2010-08-06T19:35:58.723" UserId="624" />
  <row Id="4150" PostId="4449" Score="1" Text="20 minutes of actual poaching will give you very dry meat. Here's a gentler method:  Boil your broth, add breasts, return to simmer, cover, turn off heat, and let sit 15 minutes.  The breasts will reach 160F from fridge temp, but not overcook.  +1 to a thermometer." CreationDate="2010-08-06T19:51:40.797" UserId="1664" />
  <row Id="4151" PostId="879" Text="I've had the same experience. Brining with beer can chicken is not necessary." CreationDate="2010-08-06T19:54:58.530" UserId="1664" />
  <row Id="4152" PostId="4438" Score="1" Text="Excellent answer. It's prudent without straying into germo-phobe. Exactly right." CreationDate="2010-08-06T19:57:51.253" UserId="1664" />
  <row Id="4153" PostId="4432" Score="1" Text="This is a great thermometer. I love mine. http://is.gd/e6rtW Also note that the internal temp will continue to rise in heat for 10 minutes after you take it off heat.  If you wait until 170 to take a chicken breast off-heat, you'll overcook it. Take it off at 165 and let it come up to temp." CreationDate="2010-08-06T20:01:44.477" UserId="1664" />
  <row Id="4155" PostId="4407" Text="I've been to Italy quite a few times, and eaten everywhere from very excepensive restaurants down to piaza cafes and never seen vodka sauce.&#xA;&#xA;Living in New York, it's hard to miss it.&#xA;&#xA;Also, bolognese is normally ragu on a true italian menu." CreationDate="2010-08-06T20:11:37.343" UserId="1761" />
  <row Id="4156" PostId="4407" Text="@Alex: http://en.wikipedia.org/wiki/Vodka_sauce" CreationDate="2010-08-06T20:19:23.740" UserId="60" />
  <row Id="4157" PostId="4407" Text="@hobo - the last time I checked that article it was still saying it was invented in NYC. Times change.&#xA;&#xA;And I've still never seen it outside of NYC/NorthEast US." CreationDate="2010-08-06T20:29:07.900" UserId="1761" />
  <row Id="4158" PostId="4402" Text="I assume you mean western european cooking school? I don't see anything asian, african, etc here. It's purely French and Italian.&#xA;&#xA;I'd like to see a generic BBQ sauce recipe :) Life isn't complete without burnt meat." CreationDate="2010-08-06T20:32:28.707" UserId="1761" />
  <row Id="4159" PostId="4407" Text="@Alex: Interesting. I've read that it didn't really catch on in Italy, but took off here. I have seen it on both coasts as well as the midwest. I've never eaten Italian outside of the US though, because I've never been to Italy." CreationDate="2010-08-06T20:36:59.460" UserId="60" />
  <row Id="4160" PostId="4404" Text="Yup, nothing does it like milk." CreationDate="2010-08-06T21:02:03.310" UserId="1650" />
  <row Id="4161" PostId="2923" Text="Sushi (寿司, 鮨, or 鮓?) is a Japanese dish consisting of cooked vinegared rice, which may or may not include any raw fish." CreationDate="2010-08-06T21:44:05.573" UserId="1694" />
  <row Id="4162" PostId="4076" Text="Stefano, as CraigTP says, different things are called by different names across the English speaking world. Also, it's worth remembering that for some items the original French name is retained." CreationDate="2010-08-06T21:44:50.457" UserId="373" />
  <row Id="4163" PostId="4366" Text="Maybe... though mine is perhaps more consistent/definitive in terms of method, and allows you to map dependencies more clearly.  Basically I just wanted to offer up what's probably the most extreme management method you could feasibly use. :)" CreationDate="2010-08-06T22:01:07.980" UserId="1729" />
  <row Id="4165" PostId="4406" Text="Good point about river rocks,  I could see myself collecting rocks for mass..." CreationDate="2010-08-06T23:21:03.043" UserId="105" />
  <row Id="4166" PostId="4376" Text="@hobodave I checked some videos on youtube. Most of them are wrong, even when made by Italians. One very important point is to &quot;saltare&quot; (lit. jump) the pasta on the pan while heating, and this is an operation we perform for every pasta: sauce on a pan, heat, add pasta, mix. The reason is that at the same time you mix the pasta and the sauce, complete the cooking and evaporate any excess water in the drained pasta." CreationDate="2010-08-06T23:52:01.760" UserId="1342" />
  <row Id="4168" PostId="4496" Text="Are they cheap pans?  What kind of meat?  What percentage fat (i.e. 80/20 chuck, 90/10 sirloin)?" CreationDate="2010-08-07T00:53:06.513" UserId="1443" />
  <row Id="4169" PostId="4503" Text="@hobodave, not that I'm complaining, but the package does call them *buffalo* - is there a difference?" CreationDate="2010-08-07T01:35:17.537" UserId="1771" />
  <row Id="4170" PostId="4503" Text="The meat comes from the [American bison](http://en.wikipedia.org/wiki/American_Bison) which is not a buffalo." CreationDate="2010-08-07T01:36:29.033" UserId="60" />
  <row Id="4171" PostId="4503" Score="2" Text="@hobodave You're being needlessly pedantic about the &quot;buffalo&quot; issue; common usage has the term synonymous with bison (that's even made clear at the top of the article to which you linked)." CreationDate="2010-08-07T01:44:17.787" UserId="403" />
  <row Id="4172" PostId="2204" Score="3" Text="Tell the meringue it looks delicious" CreationDate="2010-08-07T01:46:36.127" UserId="1443" />
  <row Id="4173" PostId="4505" Text="The packaging does say, &quot;cook frozen burgers about three minutes per side&quot; - is this maybe different from hamburger meat? Maybe the time it takes to thaw via cooking, also shortens the time or something?" CreationDate="2010-08-07T01:48:59.227" UserId="1771" />
  <row Id="4174" PostId="4505" Score="1" Text="@Cyclops The package's instructions are poorly worded; all meat should be thawed before it's cooked." CreationDate="2010-08-07T01:51:53.060" UserId="403" />
  <row Id="4176" PostId="4505" Text="Regardless of the package, you should get more even cooking and better browning with room temperature (or at least thawed) meat." CreationDate="2010-08-07T01:53:24.663" UserId="1443" />
  <row Id="4177" PostId="4505" Text="Eh. I've always thawed frozen patties, but I also haven't cooked them in years." CreationDate="2010-08-07T01:53:39.000" UserId="60" />
  <row Id="4178" PostId="4503" Score="2" Text="@Cyclops When I make bison burgers, I add a bit of butter or oil to the pan to help get a flavorful sear on them because of the meat's low fat content." CreationDate="2010-08-07T01:56:21.287" UserId="403" />
  <row Id="4179" PostId="4503" Text="@hobodave I wasn't trying to open a discussion, just to make a point where it would do the most good, much as I've seen you do many times on this site. Please feel free to start your own discussion about this issue if think it's warranted." CreationDate="2010-08-07T01:59:16.447" UserId="403" />
  <row Id="4180" PostId="4503" Text="+1 for asking this question! I'm making bison burgers this week and didn't even consider whether cooking them would be any different than cooking beef burgers." CreationDate="2010-08-07T02:06:15.323" UserId="364" />
  <row Id="4182" PostId="4509" Text="Really? What's wrong with you? :)" CreationDate="2010-08-07T04:20:50.450" UserId="60" />
  <row Id="4183" PostId="4508" Text="I wasn't aware that Italy was particularly known for paella." CreationDate="2010-08-07T04:23:01.477" UserId="60" />
  <row Id="4184" PostId="4508" Score="2" Text="If you can find polenta in USA, then you can find paella in Italy too. `:-)` Italy is, indeed, not famous for paella (considering that paella is a Spanish dish), but you can find it in restaurants, and even as frozen food in supermarkets." CreationDate="2010-08-07T04:28:26.900" UserId="1229" />
  <row Id="4185" PostId="1341" Text="@hobodave - my butter crock is on the way!" CreationDate="2010-08-07T04:28:39.160" UserId="364" />
  <row Id="4186" PostId="4509" Text="A nice rinse with NAIR?  Just kidding....but...no, if you try it you're on your own..." CreationDate="2010-08-07T05:11:26.327" UserId="426" />
  <row Id="4187" PostId="4508" Score="6" Text="Yes, today Paella can be found pretty much anywhere. Somewhere, eluding me now, in on of my books on food history, or in research I did at some point, I found a reference indicating that certain areas of northern Italy had at one time been ruled by the Catalonians of Spain and some food historians believe that risotto is the result of paella originally being introduced during this reign and then over time turning it what we know as risotto today." CreationDate="2010-08-07T05:36:33.323" UserId="426" />
  <row Id="4188" PostId="1341" Text="Exciting! Let me know how it works out. I haven't bought one yet, but plan to." CreationDate="2010-08-07T06:35:10.247" UserId="60" />
  <row Id="4190" PostId="4508" Text="+1 for the interesting explanation of the origin of risotto." CreationDate="2010-08-07T06:40:09.377" UserId="1229" />
  <row Id="4191" PostId="4508" Text="@kiamlaluno: My point wasn't that it was hard to find, just that I wouldn't expect it to be much like Spain. Just like I imagine a lasagna here in the states isn't much like one in Italy." CreationDate="2010-08-07T06:45:06.763" UserId="60" />
  <row Id="4192" PostId="1073" Text="@hobobodave Do you think we can merge [essentials] and [pantry] as tags.  This question is currently the only one marked essentials, while pantry has 5.  I definitely see a need for basic ingredients to always have at home, but does essentials convey that differently or better than pantry? I'm concerned that essentials could convey technique or some other aspect not obviously related to ingredients." CreationDate="2010-08-07T07:15:25.563" UserId="1443" />
  <row Id="4193" PostId="1710" Text="Re: the duplicate issue, these books are not cookbooks.  They are better classified 'food writing', and they concern history, nutrition, science, and more nuanced discussions of technique than an average cookbook.  They tend to be light on or absent recipes and filled with personal stories, anecdotes, opinions, and general discursiveness not common to a normal cookbook." CreationDate="2010-08-07T07:23:13.350" UserId="1443" />
  <row Id="4194" PostId="1748" Text="Only if you think being a chef is incompatible with sobriety, family life, staying in one place for any meaningful amount of time, or not being angry... or if you want to be inspired to feel that way." CreationDate="2010-08-07T07:24:37.590" UserId="1443" />
  <row Id="4195" PostId="2518" Text="Have you read Diet for a Small Planet.  It's probably the book that started the discussion." CreationDate="2010-08-07T07:26:02.470" UserId="1443" />
  <row Id="4196" PostId="1756" Score="1" Text="Add *The Botany of Desire* by Pollan.  It's less political, but as insightful about our relationship with agriculture as anything I've ever seen." CreationDate="2010-08-07T07:27:20.020" UserId="1443" />
  <row Id="4197" PostId="4501" Score="2" Text="chemically processed milk protein - dairy. Isn't it amazing how corporations are legally allowed to lie?" CreationDate="2010-08-07T07:45:17.770" />
  <row Id="4198" PostId="4501" Text="Actually, it doesn't surprise, or even really bother me any more.  I assume that corporations sell things, and the only solution is education.  It really baffles me that more people don't read (or care about) labels:  I take that as the shopper's responsibility. Good brands *do* make it clear what their products are (or more likely 'are not') made of." CreationDate="2010-08-07T08:03:54.550" UserId="1443" />
  <row Id="4200" PostId="4499" Score="1" Text="I strongly advise against using an electric mixer. This will pretty much always result in gluey and overprocessed potatoes. Work with your hands--they're the best tools you have in the kitchen." CreationDate="2010-08-07T10:20:55.050" />
  <row Id="4202" PostId="4509" Text="In my defense, they're REALLY fuzzy. I don't mind normal peach fuzziness, but these have so much, the peach is white in areas. They're wonderful otherwise, from the farmers' market." CreationDate="2010-08-07T13:08:48.193" UserId="364" />
  <row Id="4203" PostId="4500" Text="Well, the whole &quot;juices&quot; bit scares me. When I poke the holes, a ton of blood comes running out of these things. I don't like undercooked meat, the thought disgusts me. I need it to be completely cooked, no blood at all. I tried cooking them without poking holes before I got the thermometer, and the middle was not done while the outside was burning. &#xA;&#xA;I'll try cooking them on a lower temperature next time, maybe lower and longer?" CreationDate="2010-08-07T13:47:49.160" UserId="1768" />
  <row Id="4204" PostId="4496" Text="The pans are farberware, I guess they would be considered cheap, and the meat was 80/20." CreationDate="2010-08-07T13:49:20.313" UserId="1768" />
  <row Id="4205" PostId="4500" Score="2" Text="Agreed -- the smoking's likely from the 'venting holes'.  If you like them well done, I'd recommend cooking thinner burgers if you're concerned with the middle being well done." CreationDate="2010-08-07T14:04:35.493" UserId="67" />
  <row Id="4206" PostId="4500" Score="3" Text="The juices running out are not blood.  Some of it is the fat that has liquified and some of it is water and myoglobin - a protein that works like hemoglobin only in muscle instead of blood.  Myoglobin is why the meat is red/pink." CreationDate="2010-08-07T14:26:39.380" UserId="561" />
  <row Id="4207" PostId="4528" Score="1" Text="To persuade my child to eat some vegetables such as zucchini or okra, I used to add same sugar to make it sweet, how can I deal with this problem?" CreationDate="2010-08-07T15:23:46.607" UserId="1688" />
  <row Id="4208" PostId="4528" Score="4" Text="I don't think you necessarily have a problem if your kids are eating those vegetables with the addition of a *small* amount of sugar, but if you're concerned about it, you might want to ask your children's pediatrician or a nutritionist about the issue. As well, you might try tempting your kids with other, sweeter vegetables. Trial and error takes time, but I think it's worth it to find foods that kids will eat without the addition of sugar." CreationDate="2010-08-07T15:41:55.110" UserId="403" />
  <row Id="4209" PostId="4532" Score="4" Text="Need more details please.  Presumably you are making your own marshmallow from scratch?  And you are referring to store-bought &quot;food colouring&quot; as &quot;synthetic coloring agents?&quot;" CreationDate="2010-08-07T15:47:09.037" UserId="835" />
  <row Id="4210" PostId="4525" Text="+1 for the nice little diagram" CreationDate="2010-08-07T15:48:46.697" UserId="835" />
  <row Id="4211" PostId="4528" Score="5" Text="I'm with Iuls.  Offer vegetables (without sugar) that the child will eat.  There are vegetable juices available, which may be a partial solution." CreationDate="2010-08-07T15:49:29.163" UserId="1229" />
  <row Id="4212" PostId="4514" Text="Funny!  Bzzzzz..." CreationDate="2010-08-07T15:54:25.617" UserId="835" />
  <row Id="4213" PostId="4534" Score="1" Text="Martin Yan!  That's a name I haven't heard in a while.  I used to love his show when I was a kid." CreationDate="2010-08-07T15:56:11.043" UserId="41" />
  <row Id="4214" PostId="4534" Score="1" Text="When I was a teenager (early 90's) I used to watch his show religiously, with a notebook. Also the Urban Peasant (remember him? What a lovely man.)" CreationDate="2010-08-07T16:02:48.323" />
  <row Id="4215" PostId="4490" Text="+1 because of tin foil." CreationDate="2010-08-07T16:38:28.440" UserId="1377" />
  <row Id="4216" PostId="4475" Text="+1 and beer tastes sweet after something burning... :-)" CreationDate="2010-08-07T16:41:44.037" UserId="1377" />
  <row Id="4217" PostId="4488" Text="From personal experience, I can say this is not a good idea. It tends to make it worse for me." CreationDate="2010-08-07T17:22:24.807" UserId="1317" />
  <row Id="4218" PostId="4460" Text="Thanks. I eaten a few dry salmons in restaurants, that's really explains it. BTW, does it make a different if the fillet comes frozen, or if it's fresh? If it does, is there a way to compensate the fact it's frozen?" CreationDate="2010-08-07T18:12:43.090" UserId="1751" />
  <row Id="4220" PostId="3850" Text="Thanks for your detailed answer.  I just took a batch from the oven and it's a lot closer to how I remember it.  My original recipe called for 3 eggs (for 2 loaves), and I used 1 today, with flax seed (per Rebekah's answer) and egg white replacing the other two.  I also upped the amount of zucchini in the batter from 2 cups to 3 (per AttilaNYC)." CreationDate="2010-08-07T18:46:57.580" UserId="1320" />
  <row Id="4221" PostId="3853" Text="I've done this in other recipes, but I decided to increase the amount of zucchini I use (it _is_ zucchini bread after all :)." CreationDate="2010-08-07T18:49:09.010" UserId="1320" />
  <row Id="4222" PostId="3838" Text="Thank you.  I tried this in the batch I made today and the results were promising." CreationDate="2010-08-07T18:50:36.123" UserId="1320" />
  <row Id="4223" PostId="4531" Score="2" Text="+1 for the frozen bottles trick." CreationDate="2010-08-07T19:13:15.407" UserId="1756" />
  <row Id="4224" PostId="4500" Score="2" Text="Also, by adding holes, your encouraging dry/tough burgers.  Once all the moisture is gone, that's when it will start smoking because the temperature of the outside of the meat goes through the roof." CreationDate="2010-08-07T19:22:30.943" UserId="1756" />
  <row Id="4225" PostId="4533" Score="1" Text="+1: I use beets for that sort of thing all the time." CreationDate="2010-08-07T19:43:29.043" UserId="218" />
  <row Id="4226" PostId="4149" Score="2" Text="I was thoroughly sceptical that changing the chocolate would make such a difference but it does! Using a 100g cake of Valrhona 71% and 85ml water, the Chantilly came out creamy, bitter and delicious. Thanks for this answer." CreationDate="2010-08-07T19:58:01.497" UserId="1549" />
  <row Id="4227" PostId="4149" Text="@Chris: I'm glad it worked out! :)" CreationDate="2010-08-07T20:10:56.837" UserId="60" />
  <row Id="4228" PostId="4531" Score="1" Text="@roux, what is offtopic about this question?" CreationDate="2010-08-07T20:14:09.453" UserId="99" />
  <row Id="4229" PostId="4534" Score="1" Text="Yan can cook, So can you.  Good answer..." CreationDate="2010-08-07T20:40:41.177" UserId="1443" />
  <row Id="4230" PostId="4528" Score="5" Text="I would check with a doctor before adding any sugar to an infant's diet.  There is some nascent evidence that it may mess up the child's [appetite control](http://www.ucsf.edu/science-cafe/articles/obesity-and-metabolic-syndrome-driven-by-fructose-sugar-diet/)." CreationDate="2010-08-07T21:44:22.737" UserId="183" />
  <row Id="4231" PostId="3212" Text="@sarge_smith: sorry UK english speaker here. Biscuits as in American cookies." CreationDate="2010-08-07T21:58:39.997" UserId="373" />
  <row Id="4232" PostId="4403" Text="If we're going to close this as a dupe (i voted since someone else has now), we should update the main question &amp; answer to be more general than hands." CreationDate="2010-08-07T22:05:55.810" UserId="60" />
  <row Id="4233" PostId="3212" Text="@knives you yankees just don't understand that those are called crackers :)" CreationDate="2010-08-07T22:08:37.413" UserId="446" />
  <row Id="4234" PostId="4537" Text="Isn't skate the same as ray? Contains a lot of cartilage?" CreationDate="2010-08-07T22:30:45.423" UserId="446" />
  <row Id="4236" PostId="4554" Text="according to that it does, doesn't the lower number mean that it takes less heat per unit to raise in temp? or do i just have the whole thing backwards?" CreationDate="2010-08-08T02:06:26.143" UserId="446" />
  <row Id="4237" PostId="4500" Text="This is awesome. Thank you so much. I was always under the impression that the red stuff was blood. Now that you mention it, my hamburgers are always quite tough :D I can't wait to get some hamburger next week and try this again. Perhaps they'll be better than I ever had before?" CreationDate="2010-08-08T02:12:53.103" UserId="1768" />
  <row Id="4238" PostId="4554" Text="@sarge: Both. Yes that's what it means, but that's precisely why water is better. Think of thermal mass as an inertia against changes in temperature. The more resistant something is to being heated, the more resistant it is to giving that heat up. http://en.wikipedia.org/wiki/Thermal_mass" CreationDate="2010-08-08T02:22:11.573" UserId="60" />
  <row Id="4239" PostId="4500" Text="@Jason: I bet they will be. :) It gets even better if you start buying whole chuck &amp; sirloin and grinding your own beef. Then you really can take the risk and enjoy the beauty of a medium-rare burger with confidence." CreationDate="2010-08-08T02:24:24.597" UserId="60" />
  <row Id="4242" PostId="4554" Score="2" Text="Right. It is natural to think of oil as somehow transferring heat faster, but that is only because it can get much hotter than water at a given pressure. But that doesn't help in sous vide since the whole point is to use temperatues below 100 C anyhow. So it would only be a disadvantage." CreationDate="2010-08-08T02:33:31.360" UserId="1393" />
  <row Id="4243" PostId="3060" Score="2" Text="Water freezes from the outside in. And it expands when it freezes. Put these two ideas together, and you understand that the pressure created by the expanding water inside is what screws up the perfect clear crystals, not impurities." CreationDate="2010-08-08T02:51:14.457" UserId="218" />
  <row Id="4244" PostId="4554" Text="ahh.. thanks guys" CreationDate="2010-08-08T02:55:39.453" UserId="446" />
  <row Id="4246" PostId="4409" Text="What do you mean by green peppers? Jalapenos, cerranos, etc? As long as you don't mean bell pepper..." CreationDate="2010-08-08T03:05:09.430" UserId="123" />
  <row Id="4250" PostId="4545" Text="Interesting comment. I've never EVER stored potatoes in a fridge... there's never been room for the huge bags I buy!" CreationDate="2010-08-08T03:50:32.107" UserId="1791" />
  <row Id="4251" PostId="2914" Text="5-7 days in the fridge is optimistic in my experience. Salsa (especially really fresh stuff, ESPECIALLY if it has avocado in it) is significantly less good after 48 hours." CreationDate="2010-08-08T03:52:03.250" UserId="1791" />
  <row Id="4252" PostId="4545" Score="2" Text="Potatoes should actually be stored at room temperature, not refrigerated." CreationDate="2010-08-08T04:11:39.057" UserId="426" />
  <row Id="4253" PostId="4409" Score="1" Text="I do sometimes put bell pepper in salsa, especially roasted.  Do you disagree?" CreationDate="2010-08-08T04:29:19.600" UserId="1443" />
  <row Id="4254" PostId="4545" Score="1" Text="Following what Darin said, I'd keep them out of direct light as well." CreationDate="2010-08-08T04:39:01.713" UserId="1443" />
  <row Id="4257" PostId="4460" Text="@Elazar: As long as you thaw it properly (in the fridge), you shouldn't have a problem with frozen salmon." CreationDate="2010-08-08T04:56:13.087" UserId="41" />
  <row Id="4258" PostId="784" Text="@ Joe.  Since this is community Wiki, mind if I clean up the intro to get to the details a bit more succinctly?" CreationDate="2010-08-08T05:16:29.467" UserId="1443" />
  <row Id="4259" PostId="784" Text="@Ocaasi: @Joe won't be alerted if you put a space between the @ and his name." CreationDate="2010-08-08T05:31:06.050" UserId="60" />
  <row Id="4260" PostId="4514" Text="I was actually serious.  What's so crazy about shaving your fruit?" CreationDate="2010-08-08T05:38:13.403" UserId="1443" />
  <row Id="4261" PostId="784" Text="@Joe Please see my question above... Thanks for the tip hobodave." CreationDate="2010-08-08T05:39:40.730" UserId="1443" />
  <row Id="4262" PostId="4537" Text="It does. One eats the meat in between the bits of cartilage (if sold bone on) or just the meat (if not). I imagine one could take the bones, deep fry them, and make crackers.." CreationDate="2010-08-08T05:47:42.883" />
  <row Id="4263" PostId="4531" Text="@mike: it's not about cooking per se. My reading leads me to believe it's kind of on-the-fence, I think it's sort of off-topic, but I didn't vote to close and will defer to the judgement of others." CreationDate="2010-08-08T05:49:10.473" />
  <row Id="4264" PostId="4545" Text="The ideal temperature range to store them is between 7°C and 9°C. The potatoes will stay dormant in the cool (i.e. they won't sprout).&#xA;&#xA;Room temperature ought to be fine if you don't store them for prolonged periods. In the fridge they will keep for a couple of months." CreationDate="2010-08-08T06:42:09.233" UserId="1549" />
  <row Id="4267" PostId="784" Text="@Ocaasi : add to in however you think you can, even if it's just clearer formatting." CreationDate="2010-08-08T08:43:59.507" UserId="67" />
  <row Id="4268" PostId="784" Text="@Joe Well, I was going to delete some of your personal introduction, so that's why I asked.  I'll do it and you can just undo the edit if you think it's better the other way." CreationDate="2010-08-08T08:47:41.353" UserId="1443" />
  <row Id="4269" PostId="787" Text="@Paperjam.  Joe requested using answers to accommodate the large number of comments.  It's a good workaround." CreationDate="2010-08-08T09:26:08.877" UserId="1443" />
  <row Id="4270" PostId="4118" Text="Thanks - I'm afraid I won't be able to order any of these products as I'm based in the UK, but I will still accept your answer! :)" CreationDate="2010-08-08T10:20:44.053" UserId="1610" />
  <row Id="4271" PostId="4088" Score="1" Text="When you're in the UK go to a Tesco supermarket, and ask for Collier's Welsh Cheddar - it's amazing and it has the little chunks on it which definitely adds something! Or go to a good British cheesemongers as there is a good choice of artisan cheddar." CreationDate="2010-08-08T10:35:51.167" UserId="1610" />
  <row Id="4272" PostId="784" Text="@Ocaasi : we need enough to explain what the motivation is for the list.  If it's a problem with the posts getting too long, the other option would be to explain what's going on in the question, and then use answers to break out the various sections (which is only a problem if we have to move things around; or we just use one large main answer, and other answers for longer detailed explanations)" CreationDate="2010-08-08T11:35:32.823" UserId="67" />
  <row Id="4273" PostId="4508" Text="@hobodave: In the same way you find people with Italian roots (if not Italian people) cooking in American restaurants (I went to Mamma Lombardi's restaurant in Long Island, and I am sure Lombardi is an Italian last name), you can find Spanish people cooking in Italian restaurants. Even if that would not be the case, getting the right recipe for the paella, and preparing it in Italy would not be difficult. I didnd't know all the ingredients for paella, and that is why I asked what gives the particular taste Valencian paella has." CreationDate="2010-08-08T11:38:58.977" UserId="1229" />
  <row Id="4274" PostId="4556" Text="The list doesn't really show the subtle details, as you point out examples where there might not be a similar item in one language, or there might not be differentation between two concepts.  I was also wondering, what do you mean by &quot;should be easier&quot;.  Do you mean it needs to be easier (and thus is currently more dificult), or that it's typically easier to find currently?  (one of my Brit friends said he can't stand root beer, as it's a flavoring for medicine)  I've also never seen Irn Bru; some things might be more available in NY but not the greater US." CreationDate="2010-08-08T11:42:38.343" UserId="67" />
  <row Id="4275" PostId="4524" Text="Saffron is cultivated in Italy and I have never seen artificial saffron, here. I agree that saffron can make the difference, but it was not that the particular taste I found; that doesn't mean the different taste between the paella I tasted in Spain and Italy could be caused by the quantity of used saffron (or by a combination of different ingredients)." CreationDate="2010-08-08T11:45:17.760" UserId="1229" />
  <row Id="4277" PostId="4049" Text="Thank you for your answers: They were all helpful!!" CreationDate="2010-08-08T12:21:11.013" UserId="177" />
  <row Id="4278" PostId="4065" Text="Great Answer, Ocaasi!" CreationDate="2010-08-08T12:21:45.240" UserId="177" />
  <row Id="4279" PostId="4559" Text="I've heard that too, although I saw an episode of Mythbusters where constant agitation failed to produce clear ice. Possibly it needs to be combined with the distilled water/boiling method that hobodave suggested." CreationDate="2010-08-08T12:24:25.140" UserId="1549" />
  <row Id="4280" PostId="4325" Text="Thank you for the answer!" CreationDate="2010-08-08T12:28:58.140" UserId="177" />
  <row Id="4281" PostId="4564" Text="Too open-ended and is really a recipe question...vote to close" CreationDate="2010-08-08T14:25:49.450" UserId="177" />
  <row Id="4282" PostId="4560" Text="1+ sounds interesting" CreationDate="2010-08-08T14:28:56.370" UserId="53" />
  <row Id="4283" PostId="4392" Text="+1 Nice and concise" CreationDate="2010-08-08T14:31:32.760" UserId="53" />
  <row Id="4284" PostId="4531" Text="@roux, it's certainly about food storage, which is definitely on topic, and even has it's own tag." CreationDate="2010-08-08T14:41:34.733" UserId="99" />
  <row Id="4285" PostId="4568" Score="1" Text="Should perhaps be a wiki?" CreationDate="2010-08-08T14:47:37.307" UserId="835" />
  <row Id="4286" PostId="4568" Score="1" Text="Strip steaks are already pretty tender..." CreationDate="2010-08-08T15:48:28.310" UserId="219" />
  <row Id="4287" PostId="4531" Text="Like I said, I'm on the fence. I don't think it really applies, as it is such an easily googleable question (and no I don't want to get into that argument). And, again, note that I didn't vote co close." CreationDate="2010-08-08T15:50:14.690" />
  <row Id="4288" PostId="2914" Text="I agree that the time in the fridge depends on the kind of salsa, for sure. Thanks for mentioning that." CreationDate="2010-08-08T15:51:32.537" UserId="364" />
  <row Id="4289" PostId="3933" Text="No, it didn't.  I've now seen recipes and comments where people say that their yogurt makers recommend UHT milk and that they typically do.  Best thing to do, as with so many cooking ideas/questions....give it a shot and see how it works!  Sounds like it must." CreationDate="2010-08-08T16:18:17.230" UserId="426" />
  <row Id="4290" PostId="4564" Score="2" Text="@AttilaNYC: Please explain. And why are some of your questions not &quot;open-ended&quot; and &quot;really a recipe question&quot;?" CreationDate="2010-08-08T16:24:04.183" UserId="1101" />
  <row Id="4291" PostId="4573" Text="Good Answer, Thank!!" CreationDate="2010-08-08T16:40:21.420" UserId="177" />
  <row Id="4292" PostId="4571" Text="Pineapple especially will tenderize meat due to... bromelian, I think it's called, an enzyme in the fruit,." CreationDate="2010-08-08T16:49:24.017" />
  <row Id="4293" PostId="4568" Text="What is a &quot;meat stabber?&quot;  A tenderizer with the pyramid spikes?" CreationDate="2010-08-08T17:57:15.103" UserId="41" />
  <row Id="4294" PostId="4118" Text="Did you check amazon.co.uk?" CreationDate="2010-08-08T18:01:29.307" UserId="60" />
  <row Id="4295" PostId="4564" Text="Pretty much anything salty is going to demonstrate the difference.  So IMO, this essentially does equate to a request for salty recipes, which without any further criteria is wide open to anyone.  At the very least, it's a &quot;list of X&quot; question and should be community wiki." CreationDate="2010-08-08T18:03:18.493" UserId="41" />
  <row Id="4296" PostId="4578" Text="That sweet spot at 63&amp;deg;C when the yolk is firm but still bright yellow is wonderful. Like a mousse.  José Andrés from DC makes an _Eggs 63_ that shows off the difference a few degrees can make." CreationDate="2010-08-08T18:13:45.337" UserId="183" />
  <row Id="4297" PostId="4514" Score="2" Text="lol that sounds dirty" CreationDate="2010-08-08T18:21:57.643" UserId="60" />
  <row Id="4299" PostId="4581" Score="1" Text="I like this answer, but I don't believe that recipe writers are that picky. It would be nice, though." CreationDate="2010-08-08T21:10:28.397" UserId="1804" />
  <row Id="4301" PostId="4564" Score="3" Text="This is a great experimental question, with a focus on learning about and showcasing the different qualities of ingredients.  It's brilliant.  It is what makes great chefs and enlightened eaters.  It's not a recipe question because it's just asking for serving ideas." CreationDate="2010-08-08T21:20:41.100" UserId="1443" />
  <row Id="4302" PostId="4374" Text="This is exactly the same as I how I make Carbonara and it has never failed me either. It makes a very very tasty dinner" CreationDate="2010-08-08T21:25:15.143" UserId="450" />
  <row Id="4303" PostId="4583" Text="+1 pecorino, it makes the sauce creamy" CreationDate="2010-08-08T21:30:00.467" UserId="1805" />
  <row Id="4304" PostId="4591" Text="so you literally are folding the mixture on top of itself..." CreationDate="2010-08-08T21:31:18.283" UserId="1804" />
  <row Id="4305" PostId="784" Text="@Joe It was just my preference to keep the intro text short, so people would quickly see this was a functional list and somehow different from a typical personal question.  I'll add back some; change whatever you think was better before." CreationDate="2010-08-08T21:41:07.557" UserId="1443" />
  <row Id="4307" PostId="4591" Score="3" Text="Good explanation of WHY to fold. But it's easier to show HOW to fold than describe it. http://www.youtube.com/watch?v=-rLQFfolobY" CreationDate="2010-08-08T21:59:41.267" UserId="649" />
  <row Id="4309" PostId="4594" Text="The NZ Herald article is the one I read. It sounds to me that they are similar to toffee apples except that potatoes are used?" CreationDate="2010-08-08T22:26:50.907" UserId="812" />
  <row Id="4310" PostId="4594" Text="Yeah, they look like a dessert/sweet side dish.  They reminded me of an American holiday side-dish, sweet-potatoes with marshmallow on top.  It's delicious; I can't imagine this is bad either." CreationDate="2010-08-08T22:31:28.153" UserId="1443" />
  <row Id="4311" PostId="4588" Score="3" Text="With an industrial factory?" CreationDate="2010-08-08T22:39:00.797" UserId="149" />
  <row Id="4312" PostId="4591" Text="@Sam:  yes, you fold it on top of itself.&#xA;@Tim:  Most definitely EASIER to show than describe!" CreationDate="2010-08-08T22:40:49.500" UserId="426" />
  <row Id="4313" PostId="4585" Text="Right... you don't want anything in the crucifer family, too sulfurous." CreationDate="2010-08-08T22:43:21.743" UserId="1393" />
  <row Id="4314" PostId="4581" Score="1" Text="On the contrary, that is precisely how it should be specified in a recipe. Any cookbook, blog, etc. that doesn't know that fundamental should be looked at with a squinty eye... I wouldn't trust a recipe writer that didn't know that." CreationDate="2010-08-08T22:46:04.033" UserId="1393" />
  <row Id="4315" PostId="4581" Text="While this may be technically accurate, I would wager that many people eg John Q Public contributing a recipe to a website would not use the latter version. I only ever see this reversal of &quot;noun, adjective&quot; with things like &quot;2 oz of butter, melted&quot; or &quot;1 lb potatoes, boiled&quot; on the basis that you don't buy or store them like this so there is an implied step to prep them this way." CreationDate="2010-08-08T23:22:46.893" UserId="1807" />
  <row Id="4316" PostId="4594" Text="Looks like there are plenty of google hits for danish potatoes, caramel potatoes, caramelized potatoes... pretty similar recipes, e.g. http://www.epicurious.com/recipes/food/views/Caramelized-Potatoes-237664 or http://www.grouprecipes.com/82847/danish-caramelized-potatoes.html" CreationDate="2010-08-08T23:53:48.877" UserId="1672" />
  <row Id="4317" PostId="4592" Score="1" Text="+1. Who down voted this answer?" CreationDate="2010-08-09T00:19:49.370" UserId="1259" />
  <row Id="4318" PostId="4546" Text="+1 for raspberries." CreationDate="2010-08-09T00:47:12.997" UserId="1502" />
  <row Id="4319" PostId="4409" Text="I think he's saying any kind of pepper that is green, even green bell peppers." CreationDate="2010-08-09T00:48:20.733" UserId="1804" />
  <row Id="4320" PostId="4492" Score="2" Text="I've had one that's *smoked* salmon and cream cheese (recommended)." CreationDate="2010-08-09T00:50:45.377" UserId="1502" />
  <row Id="4321" PostId="4595" Text="So, should it really be vegetable &quot;stock&quot; instead of &quot;broth&quot; (because there are no bones in it)?" CreationDate="2010-08-09T00:52:18.400" UserId="1532" />
  <row Id="4322" PostId="2923" Score="1" Text="If it does, is it safe to eat?" CreationDate="2010-08-09T01:00:45.603" UserId="1200" />
  <row Id="4323" PostId="2923" Score="1" Text="FYI: I once saw an email go around about a Japanese man that got worms in his brain from eating sushi. This story was completely made-up: somebody made something that looked like a cut-open brain with maggots in it (not tapeworms, as the story said - tapeworms are string-like) and invented a story to go with it to email around to gross people out. Lots of... let's just say people who don't think before they forward emails... didn't stop to wonder how millions of Japanese people eat sashimi regularly and don't have brain worms (and are the healthiest nation on Earth). So it spread pretty far." CreationDate="2010-08-09T01:00:56.680" UserId="1502" />
  <row Id="4325" PostId="4568" Text="Just edited it, sorry about the lame description before" CreationDate="2010-08-09T01:22:09.530" UserId="177" />
  <row Id="4327" PostId="1509" Text="Yeah, the big container of Szechuan peppercorns I got in Chinatown have only the husks, no seeds at all." CreationDate="2010-08-09T02:11:22.847" UserId="45" />
  <row Id="4328" PostId="4571" Score="2" Text="Coke will do a job on meat." CreationDate="2010-08-09T02:11:42.237" UserId="1467" />
  <row Id="4329" PostId="4595" Score="1" Text="From Michael Ruhlman's, &quot;The Elements of Cooking&quot;.&#xA;&#xA;&quot;Broths (bouillons) are distinguished from stocks in that a broth is intended to be served as is whereas a stock is the foundation for other preparations.&quot; p.74&#xA;&#xA;So, you can have either vegetable stock or vegetable broth. Neither one will have bones. &#xA;&#xA;There is actually another post on the site discussing the differences between stock and broth." CreationDate="2010-08-09T02:24:18.133" UserId="1759" />
  <row Id="4330" PostId="4548" Score="2" Text="The problem I've encountered using a cast-iron pan is the flat bottom aligning with the flat cookie and cracking but not crushing. Of course, almost anything will *eventually* produce fine crumbs given enough time and effort - as you note, even just pounding the bag will do. But I like the smooth, curved rolling pin because it *rolls* - you can get consistency by taking a few passes over the rough-crushed crumbs without missing anything. A grooved (lefse) rolling pin might be an interesting alternative for producing larger but still even crumbs..." CreationDate="2010-08-09T04:24:39.363" UserId="86" />
  <row Id="4331" PostId="4563" Text="(ta, hobodave.)" CreationDate="2010-08-09T04:28:22.883" />
  <row Id="4332" PostId="4595" Text="Thanks - I'll look for the other post!" CreationDate="2010-08-09T04:59:59.067" UserId="1532" />
  <row Id="4333" PostId="2855" Text="That theory is very smart. The corollary is that pairing with complete opposites can also work (e.g. duck and orange together, but in that case the pairing is about the acid cutting the fat and the sweetness cutting the savory/gamy duck)." CreationDate="2010-08-09T05:19:53.013" />
  <row Id="4334" PostId="4596" Score="2" Text="Adding to this, for safety's sake: you will also want a large vessel of ice water handy, one that you can submerge your entire arm in. Also--okay, I'm not a worrywart, but if we're advocating working with 150° sugar I'd like to cover the bases--wear two layers of clothing, or an apron that covers most of your body. That way if you spill the sugar you can remover the outer layer quickly before it hits your skin. I speak from experience at having been half-naked in a professional kitchen that you want to be able to take off clothing as quickly as possible if needed." CreationDate="2010-08-09T05:28:56.117" />
  <row Id="4335" PostId="4611" Text="The only thing I'm concerned about is gumminess in the mouth. I've never worked with xanthan--does it stay fairly, um, gooey?" CreationDate="2010-08-09T05:31:10.497" />
  <row Id="4336" PostId="4581" Text="Following recipes from John Q. Public, especially if you can't taste or see a picture of the finished dish first, may be very hazardous to your dining pleasure :)." CreationDate="2010-08-09T05:32:53.693" UserId="1393" />
  <row Id="4337" PostId="4581" Score="1" Text="Another cue for me to an unreliable recipe is if the ingredients aren't listed in the order you will need them in the recipe." CreationDate="2010-08-09T05:34:13.860" UserId="1393" />
  <row Id="4338" PostId="4611" Text="And does xanthan need to be activated in any way, like softening gelatine sheets in liquid? or can it just be mixed in and it does its job?" CreationDate="2010-08-09T05:58:20.770" />
  <row Id="4339" PostId="4616" Text="My preference is for &quot;optional&quot; tags by ingredients that aren't really necessary to the chemistry or primary flavor palette of the dish. A complete list of substitutions would be huge.&#xA;&#xA;That said, I tend to treat all recipes more as suggestions than formulas. It's pretty rare for me to follow a recipe exactly, even on a dish I've never made before. I like variety, I like experimenting, and I usually have a pretty good idea about what changes will work well. If someone can't figure out when not to substitute, they probably should be sticking to the formula until they get more experienced." CreationDate="2010-08-09T06:07:08.473" UserId="649" />
  <row Id="4340" PostId="4548" Text="That makes a lot of sense. I guess it entirely depends on what you need the crumbs for and how even they need to be. I know that when I need bread crumbs I often use the back of my knife to start the crushing action and finish with something heavier, but cookies are so much denser I don't know if that would help at all." CreationDate="2010-08-09T06:36:48.540" UserId="446" />
  <row Id="4341" PostId="4456" Text="I do this all the time. Some people know that when they come to my house, they'll most likely be cooking. It doesn't improve my own skills though." CreationDate="2010-08-09T07:41:43.773" UserId="1274" />
  <row Id="4342" PostId="4366" Text="Which you did, yes. :) But I assume you don't have Gantt charts in your kitchen yourself. Do you use a watered-down version, or is it all floating vaguely in your head (like it is for me)?" CreationDate="2010-08-09T07:42:50.993" UserId="1274" />
  <row Id="4343" PostId="4263" Text="Well there you go. I've cooked that many courses for that many people, but (almost) never with that formal a timeline.&#xA;&#xA;Last party we gave, we cooked so much that we didn't really get to relax and enjoy the party ourselves. (We did have fun, but not like we'd expected). Structuring a bit more formally might have gave us a red warning flag about the kitchen-vs.-chat time we had available." CreationDate="2010-08-09T07:45:23.937" UserId="1274" />
  <row Id="4344" PostId="4621" Text="I'm very much in support of making this site a great resource for all kinds of allergy-conscious cooking.  BUT, this thread will be way too open-ended for that.  There are allergies about almost every kind of food--nuts, milk, eggs, wheat, shellfish... as well of other dietary restrictions on salt, sugar, cholesterol, fiber...so any given thread has to pick one and focus.  If celiac is your concern, please edit your question to focus on just celiac.  That way, the answers can really zero in on this issue and become a more definitive resource rather than just a survey." CreationDate="2010-08-09T09:22:56.203" UserId="1443" />
  <row Id="4345" PostId="4621" Text="Ocaasi - I agree to a degree (and started up a thread about fruit/nut allergy, as I have it), but combinations of allergies in your group of friends (that come over for eating) do happen sometimes. So some 'stock foods' that are cross-allergy friendly may indeed be useful!" CreationDate="2010-08-09T09:58:55.027" UserId="1274" />
  <row Id="4346" PostId="4622" Text="Hey, Princess Fi, given your experience: do you know any dishes that are compatible simultaneously?" CreationDate="2010-08-09T10:00:57.320" UserId="1274" />
  <row Id="4347" PostId="4625" Text="Yeah, ofcourse I always make food for all of them which is safe for all of them to eat. But sometimes this is hard, especialy for desserts. If one can't eat gluten, one can't have laktose, one can't have nuts, one can't have eggs, you basicaly have to make 3-4 different dishes which should be served at the same time, but have to be kept appart during preparation." CreationDate="2010-08-09T10:39:32.370" UserId="1633" />
  <row Id="4348" PostId="4607" Score="1" Text="And 'Lo Salt' in the UK, just to add." CreationDate="2010-08-09T10:41:17.453" UserId="1123" />
  <row Id="4349" PostId="4621" Score="1" Text="I kind of agree with Ocaasi that it's a wide question. But the problem is not only tips for seperate allergies, but combinations as well. Like when you have people over with different allergies, it takes a lot to make food for everyone. I'll edit my question a bit to clear things up, but the question is meant for cross-allergies, and not only specific allergies." CreationDate="2010-08-09T10:41:26.533" UserId="1633" />
  <row Id="4350" PostId="4625" Text="Yeah, that is bloody hard. Here in the Netherlands we have 'American style' buffets (Bring Your Own), which can of course also be used when multiple friends with multiple allergies are coming over. Not a fix, but a work-around, perhaps.&#xA;&#xA;Another question: have you ever made a big chart of all your friends CAN-haves, and seen what the overlap was, for different courses?" CreationDate="2010-08-09T10:53:48.127" UserId="1274" />
  <row Id="4351" PostId="4598" Text="obviously time matters in the sense that the egg has to be in the water for enough time to cook through, but *excess* time doesn't matter *as much* as with traditional cookery methods. The eggs at temperature should be the same after an hour or a few hours.  what they would be like a week later would need to be investigated." CreationDate="2010-08-09T11:04:50.527" UserId="210" />
  <row Id="4352" PostId="4625" Text="Yeah, the buffet is a workaround, only problem for me when making that is that I'm no big fan of buffetes :P But of course, it's a doable workaround. Have made such a chart when figuring out desserts for new years eve. Worked quite well, but the problem with substitutes is to make them work well, since they most of the times does not behave exactly like &quot;the real thing&quot;. I'll have a look at your books though. Have some allergy cookbooks myself, but many of them focuses on specific allergies." CreationDate="2010-08-09T11:15:31.287" UserId="1633" />
  <row Id="4353" PostId="4625" Text="Good luck, hope it works out for you." CreationDate="2010-08-09T11:27:10.333" UserId="1274" />
  <row Id="4354" PostId="4621" Text="I am not opposed to the occasional broad question, but this one seems to want *both* broad tips and very specific techniques. That mix, I think, is unlikely to yield great results. But what the heck, we'll see, it's just a post. It's not like we're wasting paper." CreationDate="2010-08-09T11:29:29.847" UserId="1443" />
  <row Id="4355" PostId="4621" Text="@martiert Would you consider removing your baking tips, at least? If you want to include them, you could add them as an answer (you can answer in your own post).  That way your question will focus on the broader issue of menu-planning for a multi-allergy crowd, which is indeed a great topic for a post." CreationDate="2010-08-09T11:33:50.337" UserId="1443" />
  <row Id="4356" PostId="4626" Text="What kind of cooking equipment (pans, dutch oven, racks, foil, etc) do you have?" CreationDate="2010-08-09T11:45:10.343" UserId="1443" />
  <row Id="4357" PostId="4621" Text="One last idea:  You can make this a true community wiki, and once several answers have come in, you can pull the tips from each one into a single post for easy reference." CreationDate="2010-08-09T11:49:16.403" UserId="1443" />
  <row Id="4358" PostId="4605" Text="Fabulous, I was hoping it was that easy :)  Cheers!" CreationDate="2010-08-09T12:16:48.017" UserId="1467" />
  <row Id="4359" PostId="4627" Text="I think you mean Dutch oven in #2?  That's the way to go.  I've been cooking in dutch ovens at camp for years and years." CreationDate="2010-08-09T12:17:37.113" UserId="1467" />
  <row Id="4360" PostId="4621" Text="Are we just focusing on allergies?  I typically cook for people with intollerances (dairy, nuts, corn), or other restricted diets by religion or choice (no pork, no meat, vegan), or just dealing with people who &quot;picky eaters&quot; (eg, no spicy heat)" CreationDate="2010-08-09T12:28:40.600" UserId="67" />
  <row Id="4361" PostId="4621" Text="Intollerance, religion, choice is ofcourse also relevant. Since they are, as well as allergies, a pain in the ass ;)" CreationDate="2010-08-09T12:30:41.733" UserId="1633" />
  <row Id="4362" PostId="3985" Text="To help make the food processor work, bruise the Basil with a wooden spoon first." CreationDate="2010-08-09T12:32:01.887" UserId="1259" />
  <row Id="4364" PostId="4631" Text="Actually, intollerances might kill people two. The difference between allergy and intollerance is that allergies is reaction to food protein, while intollerance is everything else. I have a friend who is highly intollerant to fish fat, and will die in 10-15 minuts after he eats it. This is an intollerance, but can still kill. The idea of assemble your own dish is also quite nice, and less strain on the chef. Do you know any recipies for gluten free corn tortillas btw? They normaly contain some flour, and I haven't found any good without." CreationDate="2010-08-09T12:55:08.957" UserId="1633" />
  <row Id="4365" PostId="4631" Text="I've never known a corn tortila recipe that had gluten -- the problem with packaged products is that they're typically made in factories that also process wheat.  You might have to check packages, but I know there's a few brands at my local store that are this way.  You can also find lots of recipes online if you want to make your own (it's basically just masa and water, but you might add some lime juice or other flavorings)" CreationDate="2010-08-09T13:20:42.150" UserId="67" />
  <row Id="4366" PostId="4376" Text="@Stefano this is definitely a great Carbonara..+1 for &quot;eat as soon and hot as possible&quot;!" CreationDate="2010-08-09T13:33:37.800" UserId="1603" />
  <row Id="4367" PostId="4583" Text="+1 for guanciale :P" CreationDate="2010-08-09T13:34:12.620" UserId="1603" />
  <row Id="4368" PostId="4602" Score="5" Text="Good answer, but it also makes me think, &quot;I sure am glad I eat meat.&quot; ;o)" CreationDate="2010-08-09T13:41:17.407" UserId="1259" />
  <row Id="4369" PostId="4635" Score="1" Text="Have you tried non-stick cooking spray?  Olive oil?  Butter?  No difference?" CreationDate="2010-08-09T13:50:09.367" UserId="1443" />
  <row Id="4371" PostId="4627" Score="2" Text="Dutch oven + cans fruit cocktail + sticks butter + yellow cake mix. Just dump it all in, butter on top, cover for a half hour or so, and enjoy (no stirring)! We called it dump cake." CreationDate="2010-08-09T13:57:21.957" UserId="624" />
  <row Id="4372" PostId="4633" Score="2" Text="The lip on the lid is important.  Don't just take a kitchen dutch oven that you would put in the oven to the campsite with you." CreationDate="2010-08-09T13:57:55.557" UserId="1467" />
  <row Id="4373" PostId="4616" Text="I also hate when the &quot;do X an hour before Y&quot; isn't mentioned until the step where it is used.  Even if it's in the text, highlight it at the top.  Particularly if it's a completely separate process that isn't covered by the recipe." CreationDate="2010-08-09T15:09:02.313" UserId="106" />
  <row Id="4374" PostId="4564" Score="5" Text="I don't see this as a recipe question at all. the OP wants to know how to best judge the difference in flavour of various salts.  this is a great question I believe, and one where the answer is almost certainly not a dish." CreationDate="2010-08-09T15:11:33.243" UserId="210" />
  <row Id="4375" PostId="4638" Text="why the lag between cooking and eating?" CreationDate="2010-08-09T15:13:35.337" UserId="60" />
  <row Id="4376" PostId="4618" Text="Cost will be highly variable.  Other than that, good list.  :)" CreationDate="2010-08-09T15:13:46.083" UserId="106" />
  <row Id="4377" PostId="1938" Text="a homebrewed GoJoJoe?" CreationDate="2010-08-09T15:34:13.820" UserId="15" />
  <row Id="4378" PostId="4647" Score="1" Text="I've never heard of freezing breaking down flavorful oils in coffee, and my experience of having done this countless times indicates otherwise as well." CreationDate="2010-08-09T16:34:00.720" UserId="60" />
  <row Id="4379" PostId="4652" Score="8" Text="I hope you aren't worried about a watermelon growing in your tummy." CreationDate="2010-08-09T16:46:25.900" UserId="60" />
  <row Id="4380" PostId="4652" Score="1" Text="But... I don't wanna watermelon bursting out of my tummy like an Alien!  ...Actually I was thinking more along the lines of cyanide in apple seed coatings." CreationDate="2010-08-09T16:47:40.050" UserId="438" />
  <row Id="4381" PostId="4652" Text="There is no cyanide in an apple seed coating. I'll update my answer with some more info." CreationDate="2010-08-09T16:49:44.197" UserId="60" />
  <row Id="4382" PostId="4596" Score="1" Text="A couple of notes on this.  First, the corn syrup is extremely important in order to keep the glaze from seizing as you cook it.  Second, while this will glaze your candies, it won't be exactly like an M&amp;M or Reeses.  For coated candies like this they typically use a large tumbler where they tumble the pieces and then pour in powdered flavorant/colorant.  Once the pieces are evenly coated, they then pour or spray in a food-grade wax to seal and shine the pieces." CreationDate="2010-08-09T16:50:23.243" UserId="106" />
  <row Id="4383" PostId="4652" Text="http://www.snopes.com/food/warnings/apples.asp" CreationDate="2010-08-09T16:58:19.520" UserId="106" />
  <row Id="4384" PostId="4658" Score="5" Text="The best tool of all is a Microplane - a very small investment that you will never regret as it is fantastic with hard cheese, chocolate and ginger as well." CreationDate="2010-08-09T17:05:35.983" UserId="1393" />
  <row Id="4385" PostId="4657" Score="3" Text="The pith is the white stuff underneath the colored, plasticy outer layer." CreationDate="2010-08-09T17:05:47.777" UserId="438" />
  <row Id="4386" PostId="4658" Text="Or a very sharp knife.  I actually find the very sharp knife the easiest thing to use and avoid the pith, because then I can exactly control the depth to which I cut." CreationDate="2010-08-09T17:06:34.263" UserId="438" />
  <row Id="4388" PostId="4658" Text="This is what a [microplane looks like](http://t1.gstatic.com/images?q=tbn:ANd9GcQydLPT9nHlTWmx8M2Tihd0hsh-2SCVNys1Ct3qzSSZkt3udvg&amp;t=1&amp;usg=__8GVYvFLwEkFuKdf6v-fM_AaC3lU=)." CreationDate="2010-08-09T17:09:34.307" UserId="60" />
  <row Id="4389" PostId="4653" Score="2" Text="To quote Gabriel García Márquez: It was inevitable, the scent of bitter almonds always reminded him of the fate of unrequited love." CreationDate="2010-08-09T17:12:22.150" UserId="1518" />
  <row Id="4390" PostId="4611" Score="2" Text="Xanthan can be gummy at higher concentrations, but at 0.5% by weight it won't be a problem. It doesn't need any special activation, it hydrates at room temperature, it just needs enough liquid. Takes about 10 minutes, which the time to make the rest of this recipe should provide. You *can* try to get better dispersion avoid clumping not by adding water (which will actually clump it immediately), but by mixing it dry with sugar or salt, but that wouldn't be so good in mayo. But the best insurance is simply to sieve at the end." CreationDate="2010-08-09T17:12:44.410" UserId="1393" />
  <row Id="4391" PostId="4659" Score="4" Text="Yea, you can also use a vise if you have it. Soaking them in hot water for a day prior to cracking helps too. Wrap them in a towel if you're using a hammer so you don't get shrapnel everywhere." CreationDate="2010-08-09T17:13:26.470" UserId="60" />
  <row Id="4392" PostId="4659" Score="1" Text="@hobodave - and wear safety goggles...  B-)" CreationDate="2010-08-09T17:17:51.610" UserId="106" />
  <row Id="4393" PostId="4658" Score="1" Text="I prefer a zesting tool to a grater, even a micro plane.  [Like this](http://t1.gstatic.com/images?q=tbn:ANd9GcQydLPT9nHlTWmx8M2Tihd0hsh-2SCVNys1Ct3qzSSZkt3udvg&amp;t=1&amp;usg=__8GVYvFLwEkFuKdf6v-fM_AaC3lU=)." CreationDate="2010-08-09T17:20:17.783" UserId="210" />
  <row Id="4394" PostId="4649" Score="1" Text="Because of the presence of wheat germ in any whole wheat flour, resulting baked goods will typically have a much denser texture and require more liquid for the recipe to work.  Most cooking sources that I have used suggest using whole wheat pastry flour where AP flour is called for, not just typical whole wheat flour for texture, although whole wheat pastry flour does have a lower protein content.  In some recipes (ex: non-yeast ones), texture is pretty important." CreationDate="2010-08-09T17:26:23.577" UserId="1816" />
  <row Id="4395" PostId="4366" Text="Yeah, definitely no Gantt charts in my kitchen -- I just review recipes ahead of time and hope everything sticks (the floating-vaguely-in-your-head technique).  Luckily I haven't been in charge of handling any epic feasts, or I'd have to add more structure." CreationDate="2010-08-09T17:42:00.177" UserId="1729" />
  <row Id="4396" PostId="4601" Score="2" Text="I think you mean pancetta, not prosciutto." CreationDate="2010-08-09T17:45:29.157" UserId="1364" />
  <row Id="4397" PostId="4344" Score="5" Text="+1 for the coconut milk idea.  Adding just enough coconut milk will give you a creamier texture without much, if any, actual coconut flavor.  If you actually want some coconut flavor, I would just add a little more coconut milk." CreationDate="2010-08-09T17:57:30.037" UserId="1832" />
  <row Id="4398" PostId="4647" Text="From my coffee house training: It's not so much the cold that breaks down coffee beans' essential oils as it is the condensation that refrigerated or frozen coffee beans develop and absorb when they're removed from cold storage; moisture contributes to the decay of coffee beans' essential oils. Coffee beans can be placed in cold storage to preserve their freshness if they're sealed in an airtight container and aren't repeatedly removed from and returned to cold storage; for best results, coffee beans, once removed from cold storage, should never be returned to it." CreationDate="2010-08-09T17:58:11.143" UserId="403" />
  <row Id="4399" PostId="4638" Text="Actually, it was for someone else, who wasn't around, and i wanted to know, if I should eat it, if they wouldn't be back in time." CreationDate="2010-08-09T18:11:53.237" UserId="1443" />
  <row Id="4400" PostId="4542" Text="+1 for fridge thermometers.  I never trust an appliance's self-reporting temperature, I've had enough ovens with hot spots to always be wary. With our fridge, our crisper drawer regularly frosts and partially freezes our veggies, and with a thermometer I was able to determine why - it's significantly colder down there than the 35F the rest of the fridge is set on.  By at least 5-8 degrees.  Yikes." CreationDate="2010-08-09T18:11:56.543" UserId="1236" />
  <row Id="4401" PostId="4637" Text="Like I said, I know how to fix a split mayonnaise. This one is behaving very differently than I am used to. Soy lecithin, however might be just the ticket." CreationDate="2010-08-09T18:12:06.870" />
  <row Id="4402" PostId="4644" Text="The problem with adding more veg oil is losing the bacon flavour." CreationDate="2010-08-09T18:12:48.663" />
  <row Id="4403" PostId="4659" Text="A hydraulic press also works nicely." CreationDate="2010-08-09T18:26:39.727" UserId="86" />
  <row Id="4404" PostId="4642" Text="wrong, sorry. at the restaurant we used to have a cold lobster dish on the menu, which of course required preparation ahead of time. if chilled quickly after cooking, lobster lasts several days in the refrigerator with no ill effects." CreationDate="2010-08-09T18:31:31.997" />
  <row Id="4405" PostId="259" Score="1" Text="I have friends who do everything they need to do with a 5&quot; Santoku.  They cook regularly, but aren't professionals, and love their knife." CreationDate="2010-08-09T18:41:53.690" UserId="1816" />
  <row Id="4406" PostId="4652" Text="@Daniel, I posted a meta question regarding this question http://meta.cooking.stackexchange.com/questions/540/is-it-ok-to-change-a-question-because-of-a-great-answer, just soliciting your feedback" CreationDate="2010-08-09T18:41:54.267" UserId="79" />
  <row Id="4407" PostId="4642" Text="@roux: Thanks! I generally trust stilltasty, though they tend to be a bit conservative. Updated my answer." CreationDate="2010-08-09T18:42:55.653" UserId="60" />
  <row Id="4408" PostId="4661" Text="I googled like crazy for this for asking here and somehow missed this - probably because I was looking at the KitchenAid pasta roller sets and not the grinder attachment.  So many attachments..." CreationDate="2010-08-09T18:43:20.507" UserId="1816" />
  <row Id="4409" PostId="4618" Text="@Galactic: I agree about the variability, but it can be useful to give a relative assessment of overall cost (such as $ to $$$$ perhaps) or to highlight that a particular ingredient may be surprisingly expensive or has less expensive alternatives (or that less expensive alternatives will not give satisfactory results)." CreationDate="2010-08-09T18:49:28.450" UserId="1101" />
  <row Id="4410" PostId="4668" Text="As a side note, if using butter consider creaming the butter to get air in (harder with a box since you won't be doing the classic creaming of butter and sugar, but you should be able to at least whip the butter)." CreationDate="2010-08-09T18:50:31.787" UserId="1816" />
  <row Id="4411" PostId="4636" Text="Unshelled. [ ](http://google.com)" CreationDate="2010-08-09T18:51:39.990" UserId="1101" />
  <row Id="4412" PostId="4664" Text="Great idea to cook the okra separately.  Off topic, I like that your other recommendation is to skip 'yourself'. ;-)" CreationDate="2010-08-09T18:53:24.633" UserId="1832" />
  <row Id="4413" PostId="4633" Score="2" Text="+1 on the Dutch Oven. There are models specifically designed for use in a campfire. They have feet on the bottom and a recessed top. That way hot coals can be placed above and below. They're heavy since they're made of cast iron or cast aluminum, so not for backpacking ;~)" CreationDate="2010-08-09T19:03:40.090" UserId="1759" />
  <row Id="4414" PostId="4658" Score="1" Text="You can use a vegetable peeler, the trick is to flip it over, pith side up, and take a small knife and scrape off the pith before you  add it to the dish." CreationDate="2010-08-09T19:24:17.840" UserId="67" />
  <row Id="4415" PostId="4618" Text="Oh, I see what you mean. Yeah, it's always relative by context. Pricey for Home and Garden is going to be lower than pricing for Food and Wine. A general source like NYTimes is probably just to the right of normal (a little rich but basically accurate). Worth noting, of course, that very cheap recipes can be much more delicious than very expensive ones. Homemade pasta, a tablespoon of fresh grated parmesan, an egg yolk, and a drizzle of olive oil will probably beat out a run-of-the-mill sirloin steak with peppers and onions any day." CreationDate="2010-08-09T19:47:10.717" UserId="1443" />
  <row Id="4416" PostId="4657" Text="To get zest (always make fresh), use one of these: http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8" CreationDate="2010-08-09T19:49:39.293" UserId="624" />
  <row Id="4417" PostId="4659" Score="2" Text="@knives: we used an old jack and some iron to make a platform to crack a few dozen at a time." CreationDate="2010-08-09T19:50:46.997" UserId="624" />
  <row Id="4418" PostId="4606" Score="1" Text="I'd rather I hadn't mentioned high blood pressure. The advice to reduce salt intake, in this context, may be outdated according to one internet source. As mentioned elsewhere on this page, consult a doctor if you are worried about consuming too much salt." CreationDate="2010-08-09T20:00:19.283" UserId="1549" />
  <row Id="4419" PostId="3711" Text="@hobodave, thanks for converting my tables to text!" CreationDate="2010-08-09T20:01:40.573" UserId="470" />
  <row Id="4420" PostId="2253" Score="1" Text="This answer is relevant to the USA. In many other countries, what USA calls &quot;yogurt&quot; is referred to as &quot;curd&quot;. (e.g. India. and, I am guessing UK)" CreationDate="2010-08-09T20:03:59.867" UserId="470" />
  <row Id="4421" PostId="4672" Score="4" Text="&quot;Natural Style&quot;?  That's kind of like those movies that are &quot;inspired by actual events&quot;...  In other words, a complete work of fiction except with the names of actual places and people..." CreationDate="2010-08-09T20:20:10.343" UserId="106" />
  <row Id="4422" PostId="4664" Text="heh. edited, just for you ;)" CreationDate="2010-08-09T20:28:55.377" />
  <row Id="4423" PostId="4640" Text="definite +1 for mucilaginousness" CreationDate="2010-08-09T20:29:50.757" UserId="1443" />
  <row Id="4424" PostId="4488" Score="1" Text="Perhaps the acidity in the cola makes it work better than water. Not really sure." CreationDate="2010-08-09T20:30:18.557" UserId="1836" />
  <row Id="4425" PostId="4663" Score="1" Text="While your nose is a useful tool, bear in mind it is not infallible. Not all spoilage produces off odours, and not all noses can detect them in the early stages. So using your nose is more of a negative proof; you can always be sure that if something smells bad it is definitively bad. But if it smells okay, it might still be bad. Use the when in doubt chuck it out rule with shellfish." CreationDate="2010-08-09T20:30:54.950" />
  <row Id="4426" PostId="4488" Text="My experience is that the intensity of the spice increases for some seconds and then it feels better afterwards. Cola is definitive the best I have tried for spicy food." CreationDate="2010-08-09T20:32:40.593" UserId="1689" />
  <row Id="4427" PostId="4676" Score="2" Text="it might have to do with the weight-baring capacity or stability? Maybe Coleman assumes the smaller version won't be able to safely hold a larger pot/pan. Usually when companies say this kind of thing, they really just want to upsell..." CreationDate="2010-08-09T20:32:44.930" UserId="1443" />
  <row Id="4428" PostId="4679" Text="Sugar?  Interesting..." CreationDate="2010-08-09T20:34:52.553" UserId="1443" />
  <row Id="4429" PostId="1811" Text="I couldn't agree more!" CreationDate="2010-08-09T20:36:28.477" UserId="1689" />
  <row Id="4430" PostId="4676" Score="1" Text="ah, weight bearing is a very good point, i didn't consider that when i used mine.  luckily, i also didn't go crazy with what i cooked in the pot (i was mostly using it for boiling small amounts of water and cooking a can or two of beans).  he should be safe stability wise as long as it's the table-top version (i would guess - i'm not a structural engineer by any means).  i'd lean towards the upsell as well though, seeing as how they sell a specific grill grate for pots and pans, depending on the model :)" CreationDate="2010-08-09T20:42:32.020" UserId="1236" />
  <row Id="4431" PostId="4677" Text="I'm going to try this and post an account of my results. Thanks Chad, Ocaasi and Adam for giving me a good place to start." CreationDate="2010-08-09T20:42:33.517" UserId="1836" />
  <row Id="4432" PostId="4585" Text="is crucifer family the same as what a gardener would call brassicas?" CreationDate="2010-08-09T20:46:58.470" UserId="373" />
  <row Id="4433" PostId="4621" Text="Maybe it's necessary to phrase this another way: is there any food that *everybody* can eat?" CreationDate="2010-08-09T21:05:03.450" UserId="1443" />
  <row Id="4434" PostId="4690" Text="Regarding the higher heat: do you mean dangerous as in &quot;it may curdle the yolk&quot;? Or dangerous as in &quot;you could end up with custard napalm in your face&quot;?" CreationDate="2010-08-09T21:16:01.843" UserId="1549" />
  <row Id="4435" PostId="4595" Text="If you want to get into the whole issue of stocks vs broths, there is a lot of info over on wikipedia.&#xA;&#xA;http://en.wikipedia.org/wiki/Broth&#xA;&#xA;http://en.wikipedia.org/wiki/Stock_(food)" CreationDate="2010-08-09T21:18:59.070" UserId="1759" />
  <row Id="4436" PostId="4685" Score="1" Text="Just to get the obvious answer out of the way, one is a French cured sausage and the other is an Italian.&#xA;&#xA;It will be interesting to hear if anyone knows of traditional differences in preparation and ingredients between the two." CreationDate="2010-08-09T21:29:47.050" UserId="1549" />
  <row Id="4437" PostId="4694" Text="I do wonder how much longer though. Julia's advice to keep stirring until it &quot;coats the spoon with a light creamy layer&quot; didn't help me . As Julie Powell of the Julie/Julia project commented, &quot;Doesn't liquid pretty much always coat a spoon?&quot;" CreationDate="2010-08-09T21:46:23.160" UserId="1549" />
  <row Id="4438" PostId="4663" Text="totally true... I was more saying that you need to use more than a generic &quot;use by this&quot; to test your food for freshness or you're still running the risk of eating something thats going to make you regret it." CreationDate="2010-08-09T21:49:53.660" UserId="446" />
  <row Id="4439" PostId="4661" Text="I know, the world of home pasta is a little confusing to get into, but well worth the effort once you get the basics down." CreationDate="2010-08-09T21:53:08.810" UserId="446" />
  <row Id="4440" PostId="4694" Score="2" Text="Cooking &quot;until it coats a spoon&quot; means that when you lift it spoon out of the liquid and draw your finger across the back of the spoon from side to side, the path should remain without the upper portion running through the clean swipe." CreationDate="2010-08-09T21:54:23.743" UserId="426" />
  <row Id="4441" PostId="4672" Score="1" Text="@GalacticCowboy See also &quot;juice beverage&quot;." CreationDate="2010-08-09T22:11:33.083" UserId="219" />
  <row Id="4442" PostId="4693" Score="1" Text="I _hate_ seedless watermelons! Half the fun is spitting the seeds. (lol @ cyanide cancer cure conspiracy theories)" CreationDate="2010-08-09T22:17:30.003" UserId="60" />
  <row Id="4443" PostId="4630" Text="Just in case; whale isn't a fish." CreationDate="2010-08-09T22:21:15.333" UserId="60" />
  <row Id="4444" PostId="4693" Score="1" Text="Theories would be funnier if people didn't believe them so blindly. Seeds make watermelon into weapons. I'm a fruit-pacifist." CreationDate="2010-08-09T22:29:07.177" UserId="1443" />
  <row Id="4446" PostId="4700" Score="1" Text="A whole chicken?  Breasts?  Any particulars about the recipe, or just the general technique?" CreationDate="2010-08-09T22:32:25.797" UserId="1443" />
  <row Id="4447" PostId="4652" Score="4" Text="@hobodave: I swallowed an orange seed when I was young and was afraid it would grow out of my mouth. My dad assured me that's not how it works ...it'd grow out of my butt. Thanks dad." CreationDate="2010-08-09T22:35:01.503" UserId="43" />
  <row Id="4449" PostId="4683" Text="Questions calling for a list of answers should be marked community wiki. You'll see a checkbox for it when editing/creating your question." CreationDate="2010-08-09T22:42:03.427" UserId="60" />
  <row Id="4450" PostId="4652" Text="@Dinah: Haha! I'm going to use that one one day." CreationDate="2010-08-09T22:48:09.063" UserId="60" />
  <row Id="4453" PostId="4653" Text="See http://www.gardenguides.com/90270-problems-associated-swallowing-fruit-seeds.html. Other than apples and cherries -&quot;Peach and apricot pits contain amygdalin in more dangerous amounts, but those seeds are too large to swallow accidentally. And you'd have to pry open the pit to get at the cyanide-bearing kernel in the first place.&quot;" CreationDate="2010-08-09T23:08:19.343" UserId="812" />
  <row Id="4455" PostId="4708" Score="11" Text="there are 284 THOUSAND results for googling 'dishwasher salmon.'" CreationDate="2010-08-09T23:14:54.200" />
  <row Id="4457" PostId="4712" Text="Thank You Hobodave!!  Thanks for all of your help with this site!!" CreationDate="2010-08-09T23:22:37.430" UserId="177" />
  <row Id="4461" PostId="4712" Text="You're welcome. Thank _you_." CreationDate="2010-08-09T23:45:15.060" UserId="60" />
  <row Id="4466" PostId="4710" Score="9" Text="+1 for inefficient way to cook fish." CreationDate="2010-08-10T00:00:53.953" UserId="1229" />
  <row Id="4469" PostId="4710" Text="There's actually a Google hit that says it's ok to use it with soap on a regular load with dishes as long as it's tightly sealed. (lol)" CreationDate="2010-08-10T00:04:03.387" UserId="60" />
  <row Id="4471" PostId="4708" Text="Thank you, hobodave and roux - and sarge, thanks for the first answer!!" CreationDate="2010-08-10T00:11:41.623" UserId="177" />
  <row Id="4472" PostId="2955" Text="Great Answer Aaronut!!" CreationDate="2010-08-10T00:13:10.497" UserId="177" />
  <row Id="4473" PostId="4715" Text="Great answer. Now that you mention it, I recall seeing the pantyhose method being used when I was a kid. I completely forgot about it." CreationDate="2010-08-10T00:19:11.840" UserId="60" />
  <row Id="4474" PostId="4670" Text="Catching a finger in that nutcracker would not be fun." CreationDate="2010-08-10T00:22:22.427" UserId="60" />
  <row Id="4475" PostId="4670" Score="1" Text="To remove the husks growing up, we'd just pour the nuts on the gravel driveway. Driving over them for a while would tend to remove the husk without hurting the nuts." CreationDate="2010-08-10T00:28:00.653" UserId="86" />
  <row Id="4478" PostId="4614" Text="Great use of community wiki! :)" CreationDate="2010-08-10T00:36:10.167" UserId="60" />
  <row Id="4479" PostId="4715" Text="The book's a great wealth of information -- it's part of my &quot;surviving the zombie apocalypse&quot; collection.  If I was just working from memory, I'd have mentioned the pantyhose bit, but wouldn't have known to sun-dry them first, or have thought about  the braids of onions or garlic that you find in european markets." CreationDate="2010-08-10T00:53:25.117" UserId="67" />
  <row Id="4480" PostId="4708" Score="12" Text="Beware of Jet Dry with this. You might not put soap in, but if you've got a reservoir of shine agent it'll definitely get in the food if it's not in a sealed bag." CreationDate="2010-08-10T01:01:35.393" UserId="219" />
  <row Id="4481" PostId="2308" Score="1" Text="I don't think there is any problem if it is going to boil for hours, but if the vegetables are only going to be added briefly (for example in a stir fry), then there may be a problem." CreationDate="2010-08-10T01:07:47.470" UserId="688" />
  <row Id="4482" PostId="3957" Text="Not being from USA, I take that north-east means Main, south means Texas, and south west means California; I am not sure it's what judiu meant, nor it's what somebody else would understand." CreationDate="2010-08-10T01:20:53.087" UserId="1229" />
  <row Id="4483" PostId="4710" Score="8" Text="@hobodave who doesn't want their fish to be sparkling clean?" CreationDate="2010-08-10T01:34:13.023" UserId="446" />
  <row Id="4484" PostId="4703" Text="I love the uniqueness.  I'll have to try that.  We used to make currant jelly at home (Ohio) and I bet my mom still does.  I can imagine it now." CreationDate="2010-08-10T01:41:26.000" UserId="1832" />
  <row Id="4485" PostId="4707" Score="1" Text="+1 for honey!  I love honey and have only recently - in the last year or two - really started to love honey!" CreationDate="2010-08-10T01:41:57.840" UserId="1832" />
  <row Id="4486" PostId="4687" Text="Wow!  The baked Brie in pastry sounds amazing.  I really like the chutney idea too.  Thanks for the explanation of the types of Brie too!" CreationDate="2010-08-10T01:46:32.417" UserId="1832" />
  <row Id="4487" PostId="4688" Text="Apples sounds really good as does the mango chutney.  I'll have to carefully explore the salty/cured meat angle as I'm not a big salami/sausage fan, but I can tell you're onto something there!  Also, the idea for breads with fruits/nuts in them is another great idea.  Thanks." CreationDate="2010-08-10T01:49:17.027" UserId="1832" />
  <row Id="4488" PostId="4683" Text="Actually, I don't see a checkbox when I clicked the edit button.  Oh, did you mark it as a community wiki, already?" CreationDate="2010-08-10T01:58:15.740" UserId="1832" />
  <row Id="4489" PostId="4717" Text="I admit, I'm not French (and only part Basque), so I don't hear the term &quot;saucisson&quot; used; we might need a French person to weigh in on how the term is used; it might be like &quot;chorizo&quot; in that there's many different regional variations of it but a few defining characteristics that might not suffice with a simple translation." CreationDate="2010-08-10T02:14:27.060" UserId="67" />
  <row Id="4490" PostId="4725" Text="The probe was about half way in, and I think that it's designed to go in the oven as it has a steel wraped cord leading from the base to the probe and the manual says that's how you use it.  I know that there was about 3/4 in. between the probe and the nearest bone.  So I guess the bottom line here is just calibrate every time and expect the probe to start being inaccurate?" CreationDate="2010-08-10T02:16:45.010" UserId="446" />
  <row Id="4492" PostId="3671" Text="I like your idea, especially the sweetened condensed milk!" CreationDate="2010-08-10T02:28:51.753" UserId="1832" />
  <row Id="4493" PostId="4725" Text="@sarge_smith : I wouldn't calibrate it *every* time ... I noticed mine was off when I'd plug it in and it was telling me 110F in a room that couldn't have been over 90F.  In one case, I had noticed that the cord had gotten mangled, and if I had managed to change the resistance along the cord (as I believe they're just a thermistor), it could've thrown off the reading.  As a guideline, I got in the habit of plugging the probe in and checking room temp before inserting it into the meat, then looking at the temp of the straight-out-of-the-fridge meat." CreationDate="2010-08-10T02:35:23.173" UserId="67" />
  <row Id="4494" PostId="4725" Text="@sarge_smith : and I've used the probes with less than 1/2 of the probe in the meat.  (measuring from the bend to the pointy tip), so I don't think that's the problem ... maybe if it were only 1&quot; (2.5cm) in, I'd be concerned for the accuracy." CreationDate="2010-08-10T02:37:26.270" UserId="67" />
  <row Id="4495" PostId="4630" Text="+1 for straight up answer. What i did was brush the carpaccio with a blend of canola oil and lemon juice, sprinkeled the plate with chives and had a majo/mustard dressing i made. Capers i thought of, but i usually use it for fish so i figured it might not work so well with red meat, so i skipped on that idea. &#xA;&#xA;The meat was disappointing, ive had better whale meat before, so the tastes werent really there, what saved the dish was the majomustard dressing which gave it the right flavor." CreationDate="2010-08-10T02:38:10.590" UserId="615" />
  <row Id="4496" PostId="4375" Text="the whale species hunted in norway is Balaenoptera acutorostrata, estimates to a population of about 180 000 in the central and northeastern atlantic. So with about 300-700 whales each year the population is not going to shrink to the endangered status. &#xA;&#xA;Though i hope no other nations start whaling again, norway iceland and Faroe islands should not stop in my opinion.&#xA;&#xA;This is kinda cultural though, we have been whaling for 1200 years, and the populations mainly hunted for in the north ice sea and nothern atlantic has not become endangered yet." CreationDate="2010-08-10T02:58:59.370" UserId="615" />
  <row Id="4497" PostId="4521" Text="Interesting idea :-)  Has anyone tried this yet?" CreationDate="2010-08-10T03:16:51.513" UserId="1832" />
  <row Id="4498" PostId="4683" Text="A moderator did already. Thanks. :)" CreationDate="2010-08-10T03:42:50.033" UserId="60" />
  <row Id="4499" PostId="4715" Text="I wanted to upvote this answer more than once." CreationDate="2010-08-10T04:21:59.143" />
  <row Id="4500" PostId="4728" Text="I given up finding the right spot and just aim for the point furthest from the surface as you suggest.  The temperature I stop cooking is often below the 165F." CreationDate="2010-08-10T04:29:08.417" UserId="183" />
  <row Id="4501" PostId="4734" Text="I couldn't decide whether this should be one question or multiple, but because they're all related I grouped them as one.  Please let me know if I should have split them up!" CreationDate="2010-08-10T04:31:05.230" UserId="1236" />
  <row Id="4502" PostId="3793" Text="I wish I could accept your answer on behalf of the OP." CreationDate="2010-08-10T04:34:44.540" UserId="1832" />
  <row Id="4503" PostId="4734" Text="They're all very closely related, there's no reason to have split them up. Good questions!" CreationDate="2010-08-10T04:51:02.523" UserId="60" />
  <row Id="4504" PostId="4736" Score="1" Text="If it's an induction range, you can get the pan hotter than the range surface. I have no idea if that applies in stephen's case. My guess is that any surface meant to have pans heated on it would be able to handle any reasonable temperature range that would arise from using them." CreationDate="2010-08-10T05:05:05.980" UserId="649" />
  <row Id="4505" PostId="4710" Score="2" Text="Also probably good to have a backup plan in case it doesn't go well..." CreationDate="2010-08-10T05:06:30.797" UserId="1804" />
  <row Id="4507" PostId="4736" Score="2" Text="If it's an induction range, you would need special pans. Cast iron wouldn't work. Ergo, not induction." CreationDate="2010-08-10T05:09:47.080" />
  <row Id="4508" PostId="522" Score="2" Text="If you only have a raw or cooked egg, it can be hard to tell if you haven't done it before. If you have one of each, its easy to tell them apart." CreationDate="2010-08-10T05:11:41.397" UserId="1804" />
  <row Id="4509" PostId="4736" Text="@Tim: Sort of true. While the surface isn't heating the pan, the pan is still heating the surface, when in use the difference in temperature would be negligible I'd imagine. No? @roux: Are you sure? I was under the impression that anything magnetic works with induction, and that cast iron is specifically good for induction." CreationDate="2010-08-10T05:15:39.473" UserId="60" />
  <row Id="4510" PostId="4728" Text="I agree with every thing you said, this particular thermometer is one of those probes on a string meant to be stuck in and left in while the meat cooks. But this answer is almost word for word what i tell the guys in the kitchen on how to temp things." CreationDate="2010-08-10T05:19:41.447" UserId="446" />
  <row Id="4511" PostId="4725" Text="gotcha. that makes a lot of sense." CreationDate="2010-08-10T05:21:42.583" UserId="446" />
  <row Id="4512" PostId="4736" Text="Wow - you guys are fast, even this late at night!  This is just a normal glass-top range, no induction here.  So far I've managed not to hulk smash anything - but now that I have that hilarious picture in my head, it's going to be hard not to do!  Also, great, now I've got another research thread I have to explore - induction ranges. :)" CreationDate="2010-08-10T05:22:20.943" UserId="1236" />
  <row Id="4513" PostId="4743" Text="@sarge: I _never_ see anyone smell their melons when I'm at the grocery store. I sometimes get funny looks too when I'm seen doing it. Their loss. :)" CreationDate="2010-08-10T05:34:33.030" UserId="60" />
  <row Id="4514" PostId="4743" Text="no kidding, my grandmother taught that to me when I was ten, and I have never had a bad melon because of it, glad I'm not the only one." CreationDate="2010-08-10T05:37:54.927" UserId="446" />
  <row Id="4521" PostId="4736" Text="@hobodave I could be wrong, have only worked with induction very briefly. my understanding was that cast iron didn't work with ut." CreationDate="2010-08-10T06:02:41.767" />
  <row Id="4522" PostId="4743" Text="yup, me too. I give the stem end a good hard sniff. and I am not above smelling every cantaloupe in the bin before I choose one." CreationDate="2010-08-10T06:06:02.273" />
  <row Id="4524" PostId="4736" Text="@roux: http://theinductionsite.com/induction-cookware/Lodge/Lodge-cast-iron.shtml" CreationDate="2010-08-10T06:15:44.783" UserId="60" />
  <row Id="4525" PostId="4515" Text=".and nectarines are soo sweet!" CreationDate="2010-08-10T06:37:53.693" UserId="1603" />
  <row Id="4529" PostId="4708" Text="I would guess you have to actually buy a nice piece of fish for this. The reason is that non top quality fishes have tendencies to not stick together as well, wich means that if you put it in a dishwaser it will most probably break into several different pieces. Interesting question btw, but who the hell wish to do this:P" CreationDate="2010-08-10T07:15:17.933" UserId="1633" />
  <row Id="4530" PostId="4691" Score="1" Text="To label the ingredients is essential if you'r making buffet, hate when people don't do that and you have to ask the cook what's safe when your eating buffet. To actively ask people about allergies is something I don't actually do, if I haven't invited by e-mail, facebook and can ask everyone at the same time. Someone with allergies should always tell the host, and it's better to tell once to many then once to few times. Also guessing the people which have so severe allergies brings theyr own epipen, but nice to have a spare though." CreationDate="2010-08-10T07:19:32.790" UserId="1633" />
  <row Id="4531" PostId="4626" Text="@Ocaasi, I've got a 2 ring burner, frying pan, sauce pan, and could probably have a rack if needed.  but looks like I'll be getting a dutch oven, one with a lipped lid looks perfect for camping with real fires and I've got some ideas for how to make cakes in it." CreationDate="2010-08-10T07:43:04.293" UserId="210" />
  <row Id="4532" PostId="4691" Text="+1 for the epi-pen." CreationDate="2010-08-10T07:43:15.977" UserId="1274" />
  <row Id="4533" PostId="4743" Text="+1 for smelling and the far end away from the stem should give a little when pressed" CreationDate="2010-08-10T07:46:30.867" UserId="210" />
  <row Id="4534" PostId="4708" Score="13" Text="do we need the `dishwasher-cooking` tag?" CreationDate="2010-08-10T08:14:50.113" UserId="210" />
  <row Id="4540" PostId="4708" Score="10" Text="I would try to fry it with an iron, though" CreationDate="2010-08-10T09:27:30.940" UserId="1846" />
  <row Id="4541" PostId="4748" Score="6" Text="+1 for the Big Pot advice. Simple but often overlooked." CreationDate="2010-08-10T09:41:08.553" UserId="847" />
  <row Id="4542" PostId="4739" Text="I prefer traditional, how are you cooking the traditional ones?  Are you using the dry ones or moist ones?" CreationDate="2010-08-10T11:52:46.173" UserId="1504" />
  <row Id="4544" PostId="771" Score="8" Text="The pasta does not wait. +1" CreationDate="2010-08-10T12:25:50.600" UserId="1274" />
  <row Id="4546" PostId="4690" Text="As in curdle. Milk isn't known for its flammability:)" CreationDate="2010-08-10T12:33:44.607" UserId="624" />
  <row Id="4547" PostId="4755" Text="maybe he wants to get answers from people he can have some confidence in?  You could answer 'why not google?' to a lot of stuff.  Having said that though there is nothing wrong with you googling and posting exactly as you have done, I just don't think you need to say the first sentence.  My $0.02." CreationDate="2010-08-10T12:49:50.723" UserId="210" />
  <row Id="4548" PostId="4754" Text="Julia Childs in Mastering the Art of French Cooking does say that you can absolutely not subsitute creme fraiche for sour cream or vice versa." CreationDate="2010-08-10T12:55:42.067" UserId="1816" />
  <row Id="4549" PostId="4762" Text="How are you grilling them? High heat? Low and Slow? How long does it take to cook them on the grill?" CreationDate="2010-08-10T13:16:22.190" UserId="1259" />
  <row Id="4550" PostId="4771" Score="1" Text="They're miles apart, I agree with you." CreationDate="2010-08-10T13:30:03.937" UserId="438" />
  <row Id="4551" PostId="4755" Score="1" Text="Good point. This way he does get at least the filtering I (and/or others) do before I decide a link's worth it. I do like seeing some initiative from a poster (indicating he's seen or not seen google results), but that may just be me." CreationDate="2010-08-10T13:31:13.107" UserId="1274" />
  <row Id="4552" PostId="6" Score="1" Text="Parsley is very easy to grow. Could you buy some seeds and put them in a windowsill pot?" CreationDate="2010-08-10T13:31:20.393" UserId="219" />
  <row Id="4553" PostId="4764" Score="1" Text="Cast iron is not pure iron, it's an alloy, with other metals added to increase hardness. It can definitely scratch a glass cooktop if you're not careful with it." CreationDate="2010-08-10T13:36:47.413" UserId="219" />
  <row Id="4554" PostId="4775" Text="I updated the question, but yes. I do small batches and stir a lot. However, I probably do more than a ladle at a time and I do not stir constantly, just very frequently (every minute)." CreationDate="2010-08-10T13:37:50.203" UserId="1259" />
  <row Id="4556" PostId="4736" Score="1" Text="@roux : induction cooking works through electromagnetism; so iron, being magnetic, is great for it.  Glass cookware is where you're going to run into problems." CreationDate="2010-08-10T13:41:44.797" UserId="67" />
  <row Id="4557" PostId="4778" Text="And you can shorten the cooking time by not cooking everything at once -- cook in small batches, and ingredient or two at a time, then mix everything back together at the end." CreationDate="2010-08-10T13:44:12.483" UserId="67" />
  <row Id="4558" PostId="4774" Score="1" Text="Agreed on the gas - but one has to work with what is provided sometimes.  Specially when traveling." CreationDate="2010-08-10T13:47:27.530" UserId="438" />
  <row Id="4560" PostId="694" Text="I've butterflied a chicken before with a good pair of shears.  It worked very well." CreationDate="2010-08-10T13:57:38.130" UserId="1816" />
  <row Id="4562" PostId="4503" Text="@hobodave, after thinking over the issue, I've added back the word *buffalo* :) My reasoning is based on general StackOverflow principles - whether the word is technically *correct* or not, people may *search* using the &quot;wrong&quot; word (buffalo), and if they don't find it, will put up a duplicate Question with just the one word changed. This way the Question can be found by anyone searching with either term. Also, it would be nice if someone could add a *buffalo* tag for that reason. Or not." CreationDate="2010-08-10T14:02:03.487" UserId="1771" />
  <row Id="4563" PostId="4622" Text="recipes that are compatibile simultaneously. Well, where do I start.&#xA;I would recommend most curries. These are gluten free - (serve with rice) and if they suggest adding natural yoghurt, cannot recommend enough the use of a soya natural yoghurt.&#xA;&#xA;Another good dinner is a roast - there is nothing that is bad for either in that :)&#xA;&#xA;As for starters - smoked salmon, prawn cocktail, soups...&#xA;&#xA;And for pudding - fruit salad, meringues, cook cakes with gluten free flour and soya butter...&#xA;&#xA;If you want more I am happy to help :)" CreationDate="2010-08-10T14:14:41.910" UserId="450" />
  <row Id="4564" PostId="4755" Text="Not sure if this helps with the confidence, but this is my experience as well: crème fraiche works both in cold and hot dishes, but with sour cream you have to be very careful in hot dishes." CreationDate="2010-08-10T14:23:50.127" UserId="1163" />
  <row Id="4565" PostId="4743" Score="1" Text="I find it strange that most people don't inspect the produce and instead just grab whatever is big/on top. Normally its just myself and some old ladies sorting through the produce dept in search of the best melon, etc..." CreationDate="2010-08-10T14:29:15.260" UserId="1675" />
  <row Id="4566" PostId="4766" Text="This is what my dad does, he bakes them low and slow, then finishes them on the grill.  I've never had ribs that compared to his when he uses this method." CreationDate="2010-08-10T14:38:19.497" UserId="1236" />
  <row Id="4567" PostId="4768" Text="Love the &quot;interesting liquids&quot; idea.  Always fun to experiment in the kitchen." CreationDate="2010-08-10T14:50:20.140" UserId="1236" />
  <row Id="4569" PostId="4786" Text="Thanks! Still should be CW though. :)" CreationDate="2010-08-10T14:58:37.593" UserId="60" />
  <row Id="4571" PostId="4739" Text="I'm using dry ones - I didn't even know there were moist ones???  I boil a large pot of water with a ratio of 7 parts water to 1 part tapioca.  I add them when the water boils, cover them and cook, boiling, for 30 minutes.  Then, I turn off the heat and leave them to cool in the pot for 25 minutes.  While these 25 minutes are going on, I make my syrup of 4 parts water, 4 parts sugar, 4 parts brown sugar and 1 part honey.  After the 25 minutes, I drain the tapioca and put them in a container with the syrup." CreationDate="2010-08-10T15:01:11.877" UserId="1832" />
  <row Id="4573" PostId="4786" Text="@Dave: Right, forgot to transfer that part over.  Thanks." CreationDate="2010-08-10T15:11:57.657" UserId="1832" />
  <row Id="4575" PostId="4647" Text="I would say the taste of beans ground from out of the freezer is compressed, but i can only give a subjective answer, and based on the coffee shop down the street, they store theirs unrefrigerated; that may be also because they have a master roaster who roasts on site monday &amp; wednesdays and they go through their beans pretty quickly.&#xA;&#xA;i think that we could find a bunch of links supporting and debunking our claims so i think if you notice the difference then do(n't) freeze." CreationDate="2010-08-10T15:15:23.803" UserId="15" />
  <row Id="4576" PostId="4764" Text="It is true that cast iron is harder than iron, but I can't find any measurements of hardness. It can apparently vary significantly--I imagine cookware would be made from softer (less brittle) alloy. The hardness of glass can also vary: new iPhones have a very hard glass that is extremely difficult to scratch. I've never managed to scratch my glass, with extensive use. It probably would require some sort of sharp edge, if it is possible." CreationDate="2010-08-10T15:15:59.857" UserId="624" />
  <row Id="4577" PostId="4779" Score="1" Text="Probably a good idea. Remove the food from pan, add more oil, return food." CreationDate="2010-08-10T15:18:37.020" UserId="624" />
  <row Id="4578" PostId="4789" Text="As in a glass of red _with_ your chocolate? Or is there some method of incorporating the two?" CreationDate="2010-08-10T15:22:21.577" UserId="60" />
  <row Id="4579" PostId="4503" Text="@Cyclops: Good point, thanks!. There's no need for a buffalo tag however. If and when such a tag arises it can be made a synonym of bison." CreationDate="2010-08-10T15:25:26.947" UserId="60" />
  <row Id="4580" PostId="4653" Text="@nzpcmad: Thanks. I left that out because I've never known someone to actually try that. :)" CreationDate="2010-08-10T15:26:26.637" UserId="60" />
  <row Id="4582" PostId="3296" Text="I actually tried raising the temperature on an NY style cheesecake that didn't seem to be setting.  It rose like crazy (about 1/2 inch above the side of the pan).  It immediately fell when we realized that it didn't need to set any more than it had and took it out of the oven." CreationDate="2010-08-10T15:28:47.027" UserId="1816" />
  <row Id="4583" PostId="4789" Text="Usually red wine doesn't go that great with chocolate, but there are [wines from Maury](http://www.world-wine-waiter.com/content.cfm?id=166) which are sweetish and the perfect match" CreationDate="2010-08-10T15:35:50.570" UserId="210" />
  <row Id="4588" PostId="4765" Score="1" Text="That was my thought, too -- the pan's cooled down when cooking the first side, so you need to let it come back up to temp ... like when grilling, where you flip onto a fresh section of the barbeque grate." CreationDate="2010-08-10T15:43:39.230" UserId="67" />
  <row Id="4591" PostId="2065" Text="ha ha ha! There goes the &quot;no recipes&quot; rule!" CreationDate="2010-08-10T15:55:46.657" UserId="522" />
  <row Id="4592" PostId="4795" Text="I think I shall coin a new cooking phrase in your honor. &quot;If you can't take the heat, get the fire extinguisher.&quot;" CreationDate="2010-08-10T15:56:18.590" UserId="649" />
  <row Id="4593" PostId="4759" Text="Nice thorough answer." CreationDate="2010-08-10T16:00:21.697" UserId="60" />
  <row Id="4594" PostId="4541" Text="Perfect! I used a new, soft toothbrush. Don't know why these peaches are so very fuzzy, but the toothbrush + a quick rinse in water does the trick!" CreationDate="2010-08-10T16:02:55.173" UserId="364" />
  <row Id="4595" PostId="4795" Text="@Tim : see my comment under Tree77's answer on putting out grease fires at http://cooking.stackexchange.com/questions/3747/how-do-you-put-out-a-grease-fire" CreationDate="2010-08-10T16:06:30.647" UserId="67" />
  <row Id="4597" PostId="4742" Text="I think I'll buy another one or two and try again.  The pear looked fine and when I cut it, all the flesh looked fine as well." CreationDate="2010-08-10T16:11:51.233" UserId="1832" />
  <row Id="4598" PostId="3144" Text="I forgot to mention that [Cookwise](http://books.google.com/books?id=ZJhKAAAAYAAJ) has a worksheet on how to fix cookie recipes: fatter, thinner, softer, crunchier, etc...." CreationDate="2010-08-10T16:14:11.640" UserId="183" />
  <row Id="4599" PostId="4736" Text="I stand corrected." CreationDate="2010-08-10T16:31:01.280" />
  <row Id="4600" PostId="4762" Text="For grilling usually I like to take a few hours: 2-3" CreationDate="2010-08-10T16:38:15.953" UserId="177" />
  <row Id="4601" PostId="4799" Text="Ooh chili and lime is a new one for me." CreationDate="2010-08-10T16:39:49.790" UserId="60" />
  <row Id="4602" PostId="1201" Text="Not having access to liquid nitrogen or easy access to dry ice, this is what I do and it works great for me as well." CreationDate="2010-08-10T17:07:28.347" UserId="1236" />
  <row Id="4603" PostId="1200" Text="Very interested to try this, thanks for the suggestion.  Now to source some cheap dry ice, and convince the wife that it's safe to keep around the house..." CreationDate="2010-08-10T17:07:50.607" UserId="1236" />
  <row Id="4604" PostId="4776" Text="Most recipes do say to keep the stock heated, so keeping the temperature right would seem to be important - unless it's like the pasta water thing, where common knowledge is a bit misguided." CreationDate="2010-08-10T17:14:16.340" UserId="1672" />
  <row Id="4605" PostId="4787" Score="3" Text="Mushy risotto. Yuck. I like mine to be al dente enough that I can reheat in the microwave and it's still edible." CreationDate="2010-08-10T17:26:45.617" UserId="1259" />
  <row Id="4606" PostId="4770" Text="&quot;differ from regular rice&quot; - well, it's also a starchier rice." CreationDate="2010-08-10T17:26:54.290" UserId="1672" />
  <row Id="4607" PostId="4803" Text="Should probably be wiki, since there isn't a right answer." CreationDate="2010-08-10T17:27:03.650" UserId="624" />
  <row Id="4608" PostId="4805" Score="1" Text="FISH TACOS!  [drool]" CreationDate="2010-08-10T17:37:23.477" UserId="1236" />
  <row Id="4609" PostId="4803" Text="Justkt, this site is more for answering specific questions and fixing specific problems than asking for recipes. I have voted to close the question as it is both off-topic, and answers would be subjective and argumentative." CreationDate="2010-08-10T17:47:53.803" />
  <row Id="4610" PostId="4809" Text="What is this dish? I've never heard of such a thing..." CreationDate="2010-08-10T18:05:58.493" UserId="624" />
  <row Id="4611" PostId="1200" Score="1" Text="@stephennmcdonald : I can get blocks at the local Safeway (grocery store chain).  Just make sure to bring some gloves and a container so it doesn't sublimate on the way home.  And you can't really store it long term, unless you have some *really* good insulation; but you won't have that, and you'll need to vent the container so it doesn't explode as the pressure increases as the dry ice coverts to gas." CreationDate="2010-08-10T18:11:23.677" UserId="67" />
  <row Id="4612" PostId="4809" Score="1" Text="Its my family's version of Spaghetti Carbonara. I understand that there are many different versions and makes of this dish, but my father brought this one back from Italy in the 60's, so i'd like to think its the most authentic :P" CreationDate="2010-08-10T18:13:48.977" UserId="1692" />
  <row Id="4613" PostId="4805" Text="Yes, fish tacos are an idea I hadn't thought of." CreationDate="2010-08-10T18:36:22.097" UserId="1816" />
  <row Id="4614" PostId="4806" Text="I happen to have some leftover parmesan in my freezer, making this a great possibility." CreationDate="2010-08-10T18:37:51.470" UserId="1816" />
  <row Id="4615" PostId="4803" Text="@roux - I wasn't looking for recipes.  I was looking for techniques.  I also didn't ask for a &quot;best&quot; type of preparation, but rather was hoping to create a list of interesting preparations." CreationDate="2010-08-10T18:38:09.537" UserId="1816" />
  <row Id="4616" PostId="4803" Text="@Adam - done as suggested." CreationDate="2010-08-10T18:38:34.433" UserId="1816" />
  <row Id="4617" PostId="4809" Text="&quot;yolks&quot; [ ](http://google.com)" CreationDate="2010-08-10T18:46:36.057" UserId="1101" />
  <row Id="4618" PostId="4556" Score="1" Text="Ah, sorry, Irn Bru is hard to find, even the UK, being available all over Scotland, the only place in the world apparently that Coke isn't the top selling soda, and also in certain part of the north, eg. Manchester, and to an extent the rest of the UK. Certainly not available in the US. I just think it should be available in the US.&#xA;&#xA;But, yes, there are a lot of details being left out, and also, details in understanding that are ignored.&#xA;&#xA;eg. Fries in the UK will be understood in mean chips everywhere, but used mainly in US fast food places. Otherwise, a menu will say chips." CreationDate="2010-08-10T18:53:41.923" UserId="1761" />
  <row Id="4619" PostId="4556" Score="2" Text="Given the volume of US television and movies available, most US language is known.&#xA;&#xA;The reverse is certainly not true I've found." CreationDate="2010-08-10T18:54:18.613" UserId="1761" />
  <row Id="4620" PostId="4676" Text="Actually its the bigger LXe with the stand and wheels.  I'm thinking its a upselling tactic and to protect the anti-stick.  The Grill that it comes with looks heavier than the cooking grid that they sell for use with pots/pans, so I don't think its a weight issue." CreationDate="2010-08-10T19:04:18.720" UserId="105" />
  <row Id="4621" PostId="4803" Text="Thanks!" CreationDate="2010-08-10T19:05:01.807" UserId="60" />
  <row Id="4622" PostId="4789" Score="1" Text="@Sam, disagree completely! Glass of red works great. Particularly with chocolate with a high cocoa content. Maybe it's just personal preference, but I would not look for a sweet red wine to pair with chocolate." CreationDate="2010-08-10T19:23:17.553" UserId="1259" />
  <row Id="4623" PostId="4789" Text="oh, a glass of red WITH the chocolate - sorry, i should have clarified. : ) sometimes it makes a nice dessert." CreationDate="2010-08-10T19:37:45.350" UserId="1415" />
  <row Id="4625" PostId="4816" Score="2" Text="aw, not that kind of numbering! made me smile though..." CreationDate="2010-08-10T19:39:49.683" UserId="373" />
  <row Id="4626" PostId="4352" Text="The brush didn't work very well for me, though it did mean I could remove the silk from hot, cooked corn w/o burning my fingers." CreationDate="2010-08-10T19:43:21.297" UserId="364" />
  <row Id="4629" PostId="4786" Text="IMO, chocolate is a flavor that needs no embellishment. Of course, I am a bit biased. If it were up to me, the ice cream freezers are the grocery store wouldn't even have vanilla." CreationDate="2010-08-10T20:23:32.993" UserId="649" />
  <row Id="4631" PostId="4816" Text="Yeah, the picture is not serious. The rest is, though." CreationDate="2010-08-10T20:26:49.197" UserId="1274" />
  <row Id="4632" PostId="4821" Text="Spot on!  I love coffee in brownies." CreationDate="2010-08-10T20:59:44.997" UserId="1832" />
  <row Id="4633" PostId="4813" Score="1" Text="Thank you for clearly labeling the PDF link." CreationDate="2010-08-10T21:03:14.147" UserId="649" />
  <row Id="4634" PostId="4277" Text="Good point, but not always possible -- if I'm packing someone's lunch, for example." CreationDate="2010-08-10T21:29:15.620" UserId="578" />
  <row Id="4635" PostId="4352" Text="@JustRightMenus : I've always done it cold, before cooking.  I've never tried it hot.  It might be that we need to get one of the kitchen gadget companies to do the research to build the correctly bristled brush (bristle stiffness &amp; number of bristles per square inch) for this task.  Anyone have any connections?  And does this count as prior art to keep someone from patenting the idea?" CreationDate="2010-08-10T21:57:29.880" UserId="67" />
  <row Id="4636" PostId="4824" Score="2" Text="What can you make with... questions should be wiki IMHO since there is no single correct answer." CreationDate="2010-08-10T22:20:15.743" UserId="624" />
  <row Id="4637" PostId="4816" Text="I don't think this is correct; see my answer below." CreationDate="2010-08-10T23:09:42.983" UserId="1393" />
  <row Id="4638" PostId="4786" Score="1" Text="@Tim: I'm _so glad_ it's not up to you. One of the simplest pleasures in the world is Ben &amp; Jerry's vanilla ice cream. Stay away! :)" CreationDate="2010-08-10T23:11:19.487" UserId="60" />
  <row Id="4639" PostId="4770" Score="1" Text="Just a note - risotto is a technique not a type of rice, you could risotto long grain rice if you wanted to, it just wouldn't be as creamy as short grains." CreationDate="2010-08-10T23:28:30.847" UserId="446" />
  <row Id="4640" PostId="4774" Text="This applies to round bottom woks, flats can and do work on all burners, but if your burner doesn't put out enough BTU's your wok will not get as hot as it should." CreationDate="2010-08-10T23:32:50.963" UserId="446" />
  <row Id="4641" PostId="4772" Text="The different brands of arborio seem to have an effect as well." CreationDate="2010-08-10T23:34:42.600" UserId="1756" />
  <row Id="4642" PostId="4776" Text="Agreed.  Keep the liquid hot.  You don't want the temp to drop every time you add it." CreationDate="2010-08-10T23:37:51.843" UserId="1756" />
  <row Id="4643" PostId="4835" Score="2" Text="I like this question. Most frostings are made with things that one would think microbes would love to eat, but are routinely left out at room temperature. Is this acceptable because the sugar concentration is so high they can't eat it?" CreationDate="2010-08-10T23:41:47.737" UserId="1393" />
  <row Id="4647" PostId="4836" Text="What is a &quot;real&quot; ingredient?" CreationDate="2010-08-11T00:12:43.213" UserId="99" />
  <row Id="4649" PostId="3028" Score="1" Text="That looks exactly like Mince beef. Thanks." CreationDate="2010-08-11T00:18:24.917" UserId="1098" />
  <row Id="4650" PostId="4842" Text="What did you fry them in?" CreationDate="2010-08-11T01:13:35.960" UserId="60" />
  <row Id="4651" PostId="4352" Text="Yeah, I tried cold, too. I'll probably try again w/ another batch of corn b/c my family really does not like the silk on their corn and I really don't like how hard it is to remove before cooking." CreationDate="2010-08-11T01:28:21.400" UserId="364" />
  <row Id="4652" PostId="4795" Text="I never even considered polishing the bottom, thanks!" CreationDate="2010-08-11T01:41:37.843" UserId="1236" />
  <row Id="4653" PostId="4764" Text="I saw a video of someone actively trying to scratch their Droid with a set of keys to no avail.  I wonder how the hardness of a glass range compares to the new smartphone glass.  Either way, I'll play it safe and not hulk smash...plus, lifting a 12&quot; cast iron skillet to shake it gives me a nice mini working." CreationDate="2010-08-11T01:43:50.037" UserId="1236" />
  <row Id="4654" PostId="4785" Text="Wow...great anecdote, I never considered that a pan's coating might fuse to a glass range under any circumstances.  +1!" CreationDate="2010-08-11T01:46:18.613" UserId="1236" />
  <row Id="4655" PostId="4836" Score="7" Text="As opposed to imaginary ingredients, @Mike. Everyone knows that Unicorn Lard lasts forever, but it's hard to come by." CreationDate="2010-08-11T02:30:48.943" UserId="86" />
  <row Id="4656" PostId="4793" Text="Bitter chocolate and stout is one of my favorite things... Excellent combination." CreationDate="2010-08-11T02:35:19.150" UserId="86" />
  <row Id="4657" PostId="4773" Text="I can look, but I haven't seen them yet.  Might see if there's anywhere I can get them from that ship to Thailand." CreationDate="2010-08-11T02:47:21.400" UserId="438" />
  <row Id="4659" PostId="4799" Text="+1 for rose. Think chocolate-covered rose-flavoured Turkish delight." CreationDate="2010-08-11T04:24:06.020" UserId="1502" />
  <row Id="4660" PostId="4841" Score="2" Text="Voting up this answer for the technical info, which is spot on. It is very popular in Europe. And clearly superior to electric elements. There is quite a bit of debate over whether induction is preferable to gas. A little googling will take you to veritable rafts of opinion in both directions." CreationDate="2010-08-11T05:37:44.357" UserId="1393" />
  <row Id="4661" PostId="4824" Text="Ok, I'll keep that in mind." CreationDate="2010-08-11T05:53:46.993" UserId="1549" />
  <row Id="4662" PostId="2324" Score="1" Text="Problem is you might not be able to use your favorite recipe. But I agree (coming from a country where measuring with cups is not very common): by weight is more accurate." CreationDate="2010-08-11T06:17:30.427" UserId="205" />
  <row Id="4663" PostId="2324" Text="+1 for weighing. Somewhere I've read that a &quot;cup&quot; of flour by volume can weigh between 4 to 6 ounces. Weighing gives consistency and definitely improved my bread making." CreationDate="2010-08-11T06:46:00.710" UserId="1759" />
  <row Id="4664" PostId="2417" Text="Ratio is one of the top references in my kitchen!" CreationDate="2010-08-11T06:47:45.233" UserId="1759" />
  <row Id="4665" PostId="4816" Text="Well, you learn something new every day. Thanks!" CreationDate="2010-08-11T07:02:04.860" UserId="1274" />
  <row Id="4666" PostId="4839" Text="Awesome! Thanks for that." CreationDate="2010-08-11T07:02:29.273" UserId="1274" />
  <row Id="4667" PostId="4849" Score="1" Text="A &quot;healthy&quot; omelet with cheese and bacon... :)" CreationDate="2010-08-11T07:12:05.240" UserId="553" />
  <row Id="4668" PostId="4635" Text="I would, but I don't want the butter cooked - fried bread is nice, but it's not what I'm after with my coffee in the morning!" CreationDate="2010-08-11T08:21:58.753" UserId="588" />
  <row Id="4669" PostId="4646" Text="Yes, pre-heating makes little difference. I think it cools down by the time I've opened the lid and popped the bread in." CreationDate="2010-08-11T08:22:34.307" UserId="588" />
  <row Id="4670" PostId="4675" Text="Now that sounds like a good idea. I'll give it a go and report back. Grill marks aren't a problem, it's part of the character of the whole thing -- if I cared that much I'd use an electric toaster, but given that the Aga is warm and ready..." CreationDate="2010-08-11T08:23:29.297" UserId="588" />
  <row Id="4671" PostId="4646" Text="Once you've had a go at the other solution, let me know if you still have problems. I have an Aga expert on tap, but it will take some snail time to get a response. :)" CreationDate="2010-08-11T08:46:35.950" UserId="1274" />
  <row Id="4673" PostId="4841" Score="2" Text="one other thing that is worth noting is that induction produces much less residual heat as the heat is generated in the pan, so the kitchen does not get so hot when cooking with them." CreationDate="2010-08-11T09:19:55.957" UserId="210" />
  <row Id="4674" PostId="4849" Text="Interesting. I've never cooked an omelet using just the white." CreationDate="2010-08-11T09:20:36.910" UserId="1549" />
  <row Id="4685" PostId="4857" Text="There are some reamers for sale with a strainer attached to the handle. They are only slightly more complex than a regular reamer and allow you to squeeze straight into the food." CreationDate="2010-08-11T10:34:34.800" UserId="1549" />
  <row Id="4686" PostId="4839" Score="3" Text="this sounds like an explanation which applies to the United States, not to Italy" CreationDate="2010-08-11T11:50:35.040" UserId="373" />
  <row Id="4687" PostId="4842" Text="curious why you accepted an answer that says the same thing I said, but was posted later?" CreationDate="2010-08-11T12:28:01.737" UserId="1832" />
  <row Id="4688" PostId="2500" Text="Not sure why this was marked not a real question.  It's about online resources for recipes and cooking tips.  Should be community wiki, though." CreationDate="2010-08-11T12:30:57.957" UserId="1443" />
  <row Id="4692" PostId="4855" Text="Definitely helpful to have the seeds caught and get more juice!" CreationDate="2010-08-11T12:52:00.660" UserId="1816" />
  <row Id="4693" PostId="488" Score="1" Text="@Joe - my slow cooker switches to warm when done.  Many programmable ones do." CreationDate="2010-08-11T12:53:19.907" UserId="1816" />
  <row Id="4694" PostId="4564" Text="@cinque @Sam Holder.  I support keeping plenty of questions open provided they are improved, but this one *really* should be.  Hope you'll add your reopen votes as your comments suggested." CreationDate="2010-08-11T12:54:46.613" UserId="1443" />
  <row Id="4697" PostId="4564" Text="meta discussion started: http://meta.cooking.stackexchange.com/questions/566/should-this-question-have-been-closed" CreationDate="2010-08-11T13:24:27.197" UserId="210" />
  <row Id="4699" PostId="488" Text="@justkt : most slow cookers switch to warm after a pre-determined time, or some of the new ones because you hit temp with a probe thermometer, not because there's no water available like a rice cooker will." CreationDate="2010-08-11T13:25:36.867" UserId="67" />
  <row Id="4700" PostId="4870" Text="In some cases it also [alters the vegetable's respiration](http://dx.doi.org/10.1016/S0925-5214%2898%2900066-0) helping it freeze better." CreationDate="2010-08-11T13:30:16.920" UserId="183" />
  <row Id="4701" PostId="4870" Text="I believe you - the link doesn't make a connection between the respiration and it freezing better, though." CreationDate="2010-08-11T13:33:54.757" UserId="1274" />
  <row Id="4702" PostId="4864" Score="1" Text="How do you thaw them? I've had pies get soggy even when moving from fridge-counter. I imagine this would be worse when the pie is much colder. Any tips? I hate soggy pie crust." CreationDate="2010-08-11T13:37:09.430" UserId="624" />
  <row Id="4703" PostId="4864" Text="@Adam - what about baking them from frozen using foil to keep the top crust from getting too brown.  There are also a few tips when preparing a pie to help keep the bottom crust from getting soggy.  Personally I brush my bottom crust with egg white before putting the filling in and move it into the oven as fast as possible after the filling touches crust." CreationDate="2010-08-11T13:40:35.567" UserId="1816" />
  <row Id="4704" PostId="4735" Score="1" Text="I think it's very unlikely that a washing machine will hit 45C (113F), which is only slightly warmer than a hot tub. Also, you need at least 40 minutes at that temperature to properly cook a 1 inch piece of salmon. This type of cooking is highly dependant on the size of the shortest side of the fish. The amount of time needed to cook your fish goes up by a factor of 4 when you double the size." CreationDate="2010-08-11T13:46:14.447" UserId="1259" />
  <row Id="4708" PostId="4874" Text="thanks for checking it out!" CreationDate="2010-08-11T14:12:04.167" UserId="373" />
  <row Id="4709" PostId="4870" Text="Thanks, that's a pretty clear answer. And the extra info about the importance of not under/over blanching is useful." CreationDate="2010-08-11T14:39:19.873" UserId="373" />
  <row Id="4710" PostId="4875" Text="I know I know, but it's risotto, if it's not made with love, tenderness, and care, it's just not risotto anymore" CreationDate="2010-08-11T14:57:11.623" UserId="87" />
  <row Id="4711" PostId="4875" Score="3" Text="My mother loves her pot-stirrer for ease of risotto-making (something like this: http://www.amazon.com/StirChef-Saucepan-Stirrer/dp/B0000TPBYG). It won't lessen the time it takes to make risotto, but it might help free you up some." CreationDate="2010-08-11T15:04:27.863" UserId="403" />
  <row Id="4713" PostId="4847" Score="2" Text="growing up we did not refrigerate our butter, we kept it in a butter dish in the pantry. Now, this was salted butter and we went through a stick a week, so I have no idea if it would eventually go bad. Butter is a pretty safe bet though" CreationDate="2010-08-11T15:07:25.657" UserId="1675" />
  <row Id="4714" PostId="4861" Text="this is what i use, too. they are cheap, easy to clean and store (no counter space needed -- in fact, mine does double duty as decoration by hanging on my wall), and it does a good job." CreationDate="2010-08-11T15:17:37.740" UserId="1415" />
  <row Id="4715" PostId="4883" Text="As the above recipe mentioned, I know that there are a lot of good recipes which I won't use, i.e. shellfish. But that doesn't mean that I can't adapt them or adjust them to my needs." CreationDate="2010-08-11T15:37:44.347" UserId="1859" />
  <row Id="4716" PostId="4887" Score="1" Text="With a $200 grain grinder, you can grind white whole wheat flour into a dead ringer for what King Arthur makes.  Add a bit of vital wheat gluten and you have an amazing whole wheat bread flour." CreationDate="2010-08-11T15:51:51.597" UserId="1816" />
  <row Id="4718" PostId="4888" Text="Other tips for adding whole wheat flour: add vital wheat gluten (to up the gluten content for a better rise) and use more water or milk since whole wheat flour is thirstier than AP." CreationDate="2010-08-11T15:52:41.113" UserId="1816" />
  <row Id="4720" PostId="4841" Text="Induction stoves were reported to be safe for children, in the commercials made in Italy. The induction element can transmit heat only to a metallic element (induction is the transmission of heat inside a metal, or between two metallic elements); if you put your hand over an induction element, you should not feel any heat. I don't actually have an induction stove, and I cannot report it's what really happens; there is difference between a physics principle, and how it is applied (theoretically, there are superconductors, but none of them is pratically usable)." CreationDate="2010-08-11T16:02:58.503" UserId="1229" />
  <row Id="4721" PostId="4864" Score="1" Text="I've frozen the raw crust, then lined the crust with plastic wrap, filled it with fruit, and frozen the whole thing in a tin. You can pop the fruit out, bake the crust in the oven and once the fruit thaws, add back into the shell and bake as usual." CreationDate="2010-08-11T16:10:32.350" UserId="624" />
  <row Id="4723" PostId="3027" Text="+1 for the detailed explanation. In Italy, we use just two terms: marmellata, and confettura." CreationDate="2010-08-11T16:19:00.453" UserId="1229" />
  <row Id="4724" PostId="4266" Text="The new link is good. I think we can call that the answer." CreationDate="2010-08-11T16:20:26.723" UserId="318" />
  <row Id="4726" PostId="115" Text="Instant tapioca pearls are the pie thickener of choice for many bakers I respect." CreationDate="2010-08-11T16:26:07.780" UserId="1816" />
  <row Id="4727" PostId="4266" Text="@Satanic: Salmonella can migrate into the yolk. That's why they need to be pasteurized. Source: http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4 It may be rare, but still could happen. No reason not to prevent it." CreationDate="2010-08-11T16:26:30.603" UserId="318" />
  <row Id="4728" PostId="4774" Text="@Daniel regarding traveling, they do make portable gas burners that run on mini-propane tanks. Ex: http://www.dunhamssports.com/product/index.jsp?productId=2141107&amp;cp=761.713364.1346328" CreationDate="2010-08-11T16:26:34.443" UserId="203" />
  <row Id="4729" PostId="4861" Text="These are also the kind America's Test Kitchen rated highest.  That is compared to motorized ones or other handheld variants." CreationDate="2010-08-11T16:29:02.397" UserId="1832" />
  <row Id="4732" PostId="4128" Text="+1 for rum.  Also good to add - juice from canned pineapple reduced down to a syrup." CreationDate="2010-08-11T16:36:25.573" UserId="1816" />
  <row Id="4736" PostId="4902" Text="what's your general technique after you've removed the husk and the silk (which I do as well)?  Place in boiling water?  Place in cool water and bring to a boil?  Add salt?  Sugar?" CreationDate="2010-08-11T16:53:50.247" UserId="1816" />
  <row Id="4737" PostId="4904" Text="so do you think the trick is the additional fat?  The amount of broth?  If I wanted to try and translate it to another kind of risotto - say a corn risotto appropriate for this time of summer (at my latitude, at least), it seems like it ought to work, but I'm curious." CreationDate="2010-08-11T16:56:24.143" UserId="1816" />
  <row Id="4738" PostId="4620" Text="I've seen carbonara recipes using proscuitto and bacon both.  It seems like a word that gets used for a wide variety of recipes." CreationDate="2010-08-11T17:01:11.390" UserId="1816" />
  <row Id="4739" PostId="4877" Text="It can't hurt to try and let us know how it goes." CreationDate="2010-08-11T17:01:58.470" UserId="1816" />
  <row Id="4740" PostId="4907" Score="1" Text="+1 - Humidity can definitely cause condensation, but so can condensation, and much more rapidly." CreationDate="2010-08-11T17:10:06.897" UserId="60" />
  <row Id="4741" PostId="4908" Text="+1 from me, didn't even consider the high heat playing into it, even though that makes perfect sense.  Also, the seasoning comment is spot on, our grill has this now and I no longer have to oil it every time I use it." CreationDate="2010-08-11T17:12:28.033" UserId="1236" />
  <row Id="4742" PostId="4903" Text="it isn't all about differences but how they act in given situations.  Just as Kosher salt is named so for its use in the koshering process because it is better at absorbing the blood from the meat, Pickling salt is named for the reason @JustRightMenus describes. It is a &quot;use the correct tool for the job&quot; situation.  Sea salt on the other hand, you can have a lot of taste variation, even between different sea salts, as they have differing mineral compositions." CreationDate="2010-08-11T17:17:24.780" UserId="203" />
  <row Id="4743" PostId="4907" Text="I do keep my grill covered by a vinyl cover at all times when not in use." CreationDate="2010-08-11T17:21:48.127" />
  <row Id="4744" PostId="4909" Score="1" Text="I generally agree with this. I stir more than Derek, but certainly not constantly. Maybe 20 seconds out of every 3 minutes." CreationDate="2010-08-11T17:24:20.167" UserId="1393" />
  <row Id="4745" PostId="4909" Text="Technically, you've just spread the cooking time over two days in your second case..." CreationDate="2010-08-11T17:26:04.547" UserId="1259" />
  <row Id="4746" PostId="4847" Text="@Manako: People used to keep their eggs out on the counter, too. But they were going straight from the chicken to the pan within several days - not spending a few weeks who knows where. We keep our unsalted butter out now after having grown up on refrigerated butter and margarine. My grandmother used to keep a little container of bacon drippings right next to the stove (I keep mine refrigerated)." CreationDate="2010-08-11T17:32:07.657" UserId="1101" />
  <row Id="4747" PostId="4909" Text="I assumed you were preparing it for guests or diners. Believe me, they will think you're a magician.&#xA;&#xA;Other than that there is no really &quot;easy&quot; way to shortcut the process. The rice has to cook. Plain and simple. The only other thing I can think of is to cover the rice with stock and chuck it in the microwave for a few minutes before completing it the traditional way." CreationDate="2010-08-11T17:37:01.033" UserId="1876" />
  <row Id="4748" PostId="4903" Score="1" Text="True. I neglected this because when I've made pickles, I mix the brine and boil to incorporate the spices. This dissolves the salt before it contacts the thing to be pickled, so shape isn't a problem." CreationDate="2010-08-11T17:48:21.403" UserId="624" />
  <row Id="4749" PostId="4757" Text="Thanks for the link to the book..interesting!" CreationDate="2010-08-11T17:59:42.893" UserId="1504" />
  <row Id="4750" PostId="4846" Text="I like the apple cider idea, I'm sure that you'd get that apple hint in there.  I'll try to lather on more seasoning next time as well." CreationDate="2010-08-11T18:00:26.420" UserId="1504" />
  <row Id="4751" PostId="365" Text="+1 for stick blender. I gave up on a regular blender long ago." CreationDate="2010-08-11T18:20:49.997" UserId="839" />
  <row Id="4752" PostId="4882" Score="1" Text="7-grain flakes are a good alternative to oatmeal if you don't like the flavor oatmeal adds. They're sold in bulk food sections of many stores, next to the oatmeal (they look a lot like oatmeal). I've never seen them not in a bulk food section, but that doesn't mean they're not out there." CreationDate="2010-08-11T18:24:37.807" UserId="839" />
  <row Id="4753" PostId="4870" Text="I'm not saying this is right or wrong (it _sounds_ right to me). However, I would take answers from Answers.com and Yahoo! Answers with a grain (pile) of salt. I find the quality and accuracy to generally range from questionable to atrocious. Please don't interpret this as a comment on the quality of your answer, just a general advisement." CreationDate="2010-08-11T18:26:23.683" UserId="60" />
  <row Id="4754" PostId="4914" Score="2" Text="What kind of saffron are you using? Some of the cheap stuff isn't all stigmas and contains other flower bits." CreationDate="2010-08-11T18:40:41.160" UserId="624" />
  <row Id="4755" PostId="4838" Text="I suspect this is the key. Over-cooking the noodles will definitely release starch into the broth, which will thicken it. Personally, that sounds like a flaw not a benefit to me! But you can get a similar effect by cooking the noodles in the broth, and maybe adding additional starch as others have said... (bleah...)" CreationDate="2010-08-11T18:43:37.050" UserId="45" />
  <row Id="4756" PostId="4861" Text="I don't like these because they don't fit larger citrus fruits well." CreationDate="2010-08-11T18:44:56.843" UserId="60" />
  <row Id="4757" PostId="4806" Text="Tilapia is, at best, a bland fish, so I agree with hitting it with some strong flavors. Pesto, perhaps? That's got parmesan! And garlic! Perfect to mask any muddiness!" CreationDate="2010-08-11T18:45:37.467" UserId="45" />
  <row Id="4758" PostId="4841" Text="@kiamlaluno: That's correct. In fact, you can put a paper towel between the glass and the pan and cook on low to medium heat with an induction cooktop! That's pretty handy if you've got an old, rough pan that would scratch the surface if you just plopped it down." CreationDate="2010-08-11T18:48:35.900" UserId="45" />
  <row Id="4759" PostId="4821" Text="Yes, coffee! I find it a better pairing beverage than wine. Chocolate and wine compete too much for my taste." CreationDate="2010-08-11T19:21:11.870" UserId="1769" />
  <row Id="4761" PostId="4824" Text="Feed them to the dogs" CreationDate="2010-08-11T19:45:47.443" UserId="87" />
  <row Id="4762" PostId="4915" Text="I love kitchen tests, +1 from me - with corn, &quot;done&quot; can be very subjective and this is the perfect way to test how long it takes to get it done _to your liking_" CreationDate="2010-08-11T19:50:05.840" UserId="1236" />
  <row Id="4763" PostId="4841" Score="2" Text="I just want to clarify: Induction stoves are &quot;safer&quot; than a regular stove because they don't have a heating element, but if you remove a very hot pot and immediately put your hand directly on the induction zone where it was, _you will burn yourself_. The area will have been heated by the pot." CreationDate="2010-08-11T20:04:40.923" UserId="60" />
  <row Id="4764" PostId="4926" Text="What, no pizza?  I thought that's what toaster ovens were made for." CreationDate="2010-08-11T20:45:39.017" UserId="67" />
  <row Id="4765" PostId="3223" Text="easier to follow if you answer with @User rather than the number of the question. the ordering changes according to votes. We don't know who you are answering to..." CreationDate="2010-08-11T20:50:41.360" UserId="715" />
  <row Id="4766" PostId="1185" Text="+1 for iPhone app" CreationDate="2010-08-11T20:51:01.640" UserId="285" />
  <row Id="4767" PostId="4932" Text="I'm sure it will go bad eventually..." CreationDate="2010-08-11T20:51:04.463" UserId="624" />
  <row Id="4768" PostId="4932" Text="I'm sure the sun will expand engulfing our planet in fiery doom and thus ruin both the pork shoulder and his refrigerator. :P It should be obvious that I'm not claiming that it will never go bad." CreationDate="2010-08-11T20:53:19.403" UserId="60" />
  <row Id="4769" PostId="4931" Text="I'd think they would caramelize faster if anything since the freezing will help break down the cell walls." CreationDate="2010-08-11T20:53:22.367" UserId="624" />
  <row Id="4770" PostId="4839" Text="I'm not really convinced about it... just a feeling." CreationDate="2010-08-11T21:08:11.473" UserId="1342" />
  <row Id="4771" PostId="4902" Text="I start the water to boil and then husk it.  Once it's boiling, I add the corn.  I don't add salt or anything else to the water." CreationDate="2010-08-11T21:08:21.097" UserId="1685" />
  <row Id="4774" PostId="4856" Score="1" Text="There appear to be a correlation, but I think it's just out of chance." CreationDate="2010-08-11T21:10:52.980" UserId="1342" />
  <row Id="4775" PostId="4931" Text="Great point, I completely agree." CreationDate="2010-08-11T21:10:59.843" UserId="1236" />
  <row Id="4776" PostId="4735" Score="1" Text="My machine has a 45C setting. I checked the reading on a digital probe while I ran a cycle. The cycle lasted 30 mins taking five minutes to get up to 45C. For cooking times over 25 mins I would have to run cycles in succession. Under the cycle the temperature went as low as 35C on two short occasions and went up to 55C at the end of the cycle. If I had seen a constant temperature of 45C I might have tried with some vacuum packed fish. As it is, I don't think I'll risk it." CreationDate="2010-08-11T21:18:32.920" UserId="1549" />
  <row Id="4777" PostId="4601" Text="@SamAlterman : You can use the prosciutto as well, but it's uncommon. Normally we do it when we run out of pancetta." CreationDate="2010-08-11T21:24:37.807" UserId="1342" />
  <row Id="4778" PostId="4870" Text="@hobodave - oh, very seconded!" CreationDate="2010-08-11T21:25:31.600" UserId="1274" />
  <row Id="4779" PostId="82" Text="Absolutely correct. This is the right strategy. As a small note, you should add the stock bit by bit, as it evaporates." CreationDate="2010-08-11T21:32:18.437" UserId="1342" />
  <row Id="4780" PostId="4861" Text="i should have mentioned that i have three different (color coded!) sizes, one each for limes (green), lemons (yellow) and oranges (orange, of course). got 'em at our local mexican market. not sure if i can post links, but here's the lemon and lime one: http://tinyurl.com/29lmkoo; and here's an orange one: http://tinyurl.com/2fze4x5" CreationDate="2010-08-11T21:37:10.807" UserId="1415" />
  <row Id="4781" PostId="4932" Text="Didn't you learn that if your fridge is lead lined it can survive anything? It will just ride the shockwave out of danger :) Seriously though, as an alternate to changing the water, you can just set up a bowl with the roast in the sink with a weight on top of it and let the water run until it fills and trickles over the side.  Wastes slightly more water, but doesn't require constant thrity minute checks either." CreationDate="2010-08-11T21:39:52.930" UserId="446" />
  <row Id="4782" PostId="4932" Text="@sarge: I use the running water method for rapid defrosting, but usually save it for smaller things. Even at a trickle it's likely using 10x as much water (let your faucet trickle for 30 minutes and see how much water comes out)." CreationDate="2010-08-11T21:44:46.473" UserId="60" />
  <row Id="4783" PostId="4935" Text="Sure, that could work. I would up the flavour by roasting them first." CreationDate="2010-08-11T21:54:06.520" UserId="1549" />
  <row Id="4784" PostId="4932" Text="@hobodave agreed, it just takes time off and you can walk away from it... It's definately not planet friendly. I was just adding it for completeness sake, and because it might save somebody's dinner down the road." CreationDate="2010-08-11T22:02:11.917" UserId="446" />
  <row Id="4785" PostId="3223" Score="3" Text="@step I was just enumerating as list of possible thoughts, not responding to other answers or comments." CreationDate="2010-08-11T22:18:57.643" UserId="149" />
  <row Id="4787" PostId="3985" Score="3" Text="@yossarin: the problem is that you shouldn't use a food processor at all: if you use it, you will get a &quot;cream&quot;, but pesto is definitely not a cream, it should have it very own consistence." CreationDate="2010-08-11T22:32:49.287" UserId="16" />
  <row Id="4788" PostId="1" Text="@RCIX: no recipes on Nestle bags (for which product?) in Italy: can you post it?" CreationDate="2010-08-11T22:35:22.327" UserId="16" />
  <row Id="4789" PostId="4926" Text="@Joe - our convection/toaster oven only goes to 500.  We do pizza at as high as we can go, and since the big oven goes to 550, we do it there.  Plus ours is 9&quot; x 13&quot; - hard to fit a 12&quot; stone." CreationDate="2010-08-11T22:36:56.083" UserId="1816" />
  <row Id="4790" PostId="4938" Score="1" Text="don't forget the prunes, the kippers, and the kedgeree" CreationDate="2010-08-11T22:47:13.683" UserId="373" />
  <row Id="4791" PostId="4938" Text="This seems like a recipe request to me: &quot;step by step comprehensive guide&quot;. What exactly are you having trouble with?" CreationDate="2010-08-11T22:48:28.190" UserId="60" />
  <row Id="4792" PostId="4938" Text="@hobodave: for example: should I cook everything in the same pot? Which type of bacon should I use? Which sausage? What can I prepare in advance to speed up the breakfast preparation? And so on..." CreationDate="2010-08-11T22:51:18.827" UserId="16" />
  <row Id="4793" PostId="4938" Text="@hobodave: by the way - what's wrong with a recipe request?" CreationDate="2010-08-11T22:53:38.747" UserId="16" />
  <row Id="4794" PostId="4938" Score="1" Text="@Lorenzo: http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic and http://meta.cooking.stackexchange.com/questions/110/what-should-our-faq-contain" CreationDate="2010-08-11T23:00:23.400" UserId="60" />
  <row Id="4796" PostId="4938" Score="2" Text="@Lorenzo: I think your question could use some improvement by: pulling your comments into the body of the question, clarifying what &quot;an awful result&quot; means. Can you not scramble eggs and cook bacon? If not, then I think those should be branched off into their own separate questions." CreationDate="2010-08-11T23:04:18.590" UserId="60" />
  <row Id="4798" PostId="4938" Text="You can even find partial answers to how to cook bacon/sausage in the related links. There's also a scrambled eggs question dealing specifically with the addition of milk." CreationDate="2010-08-11T23:05:22.223" UserId="60" />
  <row Id="4799" PostId="4839" Text="True enough.  Can't believe everything you read on the internet.  But Michael's answer seems to reinforce the notion." CreationDate="2010-08-11T23:12:30.027" UserId="1756" />
  <row Id="4800" PostId="4836" Text="lol - uh, I meant in the general sense of &quot;not-processed&quot;.  If it's processed, like Hydrogenated Oil, it's usually designed to have a long shelf-life.  So real = butter, eggs, milk, lard.  Not real = high fructose corn syrup, guar gum, crisco, etc." CreationDate="2010-08-11T23:16:29.410" UserId="1756" />
  <row Id="4801" PostId="4937" Text="The pie is never refreezing, it's merely going back into the fridge for about two hours." CreationDate="2010-08-11T23:21:23.100" UserId="446" />
  <row Id="4805" PostId="4938" Score="2" Text="@hobodave: I interpret this as a menu/meal planning question, personally.  There aren't that many different &quot;recipes&quot; for scrambled eggs..." CreationDate="2010-08-11T23:37:19.207" UserId="41" />
  <row Id="4806" PostId="4938" Text="@Aaronut: Yea, my point is that it's confusing and the part about scrambled eggs coming out awful baffles me. I'm just giving feedback for improvement so that it isn't interpreted as a recipe request. Nice diamond!" CreationDate="2010-08-11T23:44:04.717" UserId="60" />
  <row Id="4807" PostId="4937" Text="Ah right.  Perhaps heating the mixture in a pot first before putting it in the pie crust." CreationDate="2010-08-11T23:49:35.330" UserId="1832" />
  <row Id="4809" PostId="4938" Text="@hobodave: I was wondering about that; was a little surprised to see it with no announcement or anything.  Responsibilities!" CreationDate="2010-08-12T00:05:54.690" UserId="41" />
  <row Id="4810" PostId="4938" Score="1" Text="And @hobodave, I kind of agree, except, being someone that makes almost this exact breakfast every weekend, there are a lot of things I do with the &quot;combination&quot; that wouldn't make sense with the individual elements.  And it's a *little* tricky to get everything ready at the same time if you're inexperienced." CreationDate="2010-08-12T00:09:54.697" UserId="41" />
  <row Id="4811" PostId="4938" Text="@Aaronut: Yea I've had no exposure to such a thing, that probably explains why it seems initially like a recipe request to me." CreationDate="2010-08-12T00:16:54.683" UserId="60" />
  <row Id="4812" PostId="4938" Text="I for one am glad to see both those diamonds :)" CreationDate="2010-08-12T00:38:01.833" UserId="210" />
  <row Id="4813" PostId="4938" Score="1" Text="@hobodave: while the against-recipe jihad is still in discussion and not yet in the FAQ, it would be better to not redirect people to FAQ (that has no mention of recipes!). By the way, I hope recipe requests would not be banned from the site, otherwise it would become much less useful." CreationDate="2010-08-12T00:41:56.160" UserId="16" />
  <row Id="4814" PostId="4943" Score="1" Text="crispy bacon?!?  heresy!" CreationDate="2010-08-12T00:46:32.377" UserId="210" />
  <row Id="4815" PostId="4938" Text="@Lorenzo: I never directed you to the FAQ." CreationDate="2010-08-12T00:54:21.517" UserId="60" />
  <row Id="4816" PostId="4938" Score="2" Text="@Lorenzo, I think that is a hope in vain.  Not having recipes is the only thing that differentiates us. With recipe requests allowed the 'noise' on the site goes up considerably, which puts people off, and so your 'real' questions go unanswered.  [There is a proposal](http://area51.stackexchange.com/proposals/11202/recipes) for a recipe exchange based site.  if you want to swap recipes you could add your voice to that, and help get it off the ground.  you might get your recipe for Fettucine Alfredo then :)" CreationDate="2010-08-12T00:54:44.747" UserId="210" />
  <row Id="4817" PostId="2259" Score="1" Text="@hobodave - It's not *that* gross... think about what they might be doing to grocery store broccoli to keep the bugs off." CreationDate="2010-08-12T01:19:24.493" UserId="1108" />
  <row Id="4818" PostId="4938" Text="@Sam: hmm what I really would is a SE without all that silly Taliban rules (for example, non strictly programming question on SO, recipes on cooking, subjective questions and so on)... Sorry for the rant but this is something really disturbing to me." CreationDate="2010-08-12T01:19:42.107" UserId="16" />
  <row Id="4819" PostId="4938" Text="@hobodave: I know, I was speaking in general as a guideline. I had a question (for Fettuccine Alfredo) closed (and now deleted) with the explanation &quot;look at the damn FAQ&quot;... that was upsetting." CreationDate="2010-08-12T01:21:13.897" UserId="16" />
  <row Id="4820" PostId="4938" Text="@Lorenzo, then propose it @Area51. If it gets enough traction, you can do it." CreationDate="2010-08-12T01:27:00.840" UserId="210" />
  <row Id="4821" PostId="3342" Text="Can pour a whole tub of yogurt in a large coffee filter inside a funnel too.  Let drain overnight and you're good to go.  Oh, and you MUST squeeze all the water out of the cucumbers too." CreationDate="2010-08-12T01:30:57.820" UserId="1756" />
  <row Id="4822" PostId="4938" Score="1" Text="@Sam: no, it is not a proposal for a specific site. Area51 would not accept that. Mine is a (hopeless) hope for a change of these SE rules I found so silly and wrong. I know that I'm in the minority (at least, apparently) and that people with power are against that. Sorry for the OT ranting..." CreationDate="2010-08-12T01:37:34.357" UserId="16" />
  <row Id="4823" PostId="4943" Text="@Aaronut: thanks, this guide is very useful. I'll have a try. Unfortunately the very first issue is that Italian bacon is so different: most of it is just fat, with a very thin meat portion. P.S.: Spam spam spam spam. Lovely spam! Wonderful spam!" CreationDate="2010-08-12T01:39:56.160" UserId="16" />
  <row Id="4824" PostId="4944" Text="OK, so I'm supposed to broil everything... I was doing that on a Teflon pan... Maybe there lies my awful result..." CreationDate="2010-08-12T01:45:12.513" UserId="16" />
  <row Id="4825" PostId="4926" Text="oh, right, trying to cook the crust.  You have to go with alternate crusts for the toaster oven pizza -- english muffins, baguette, bagel (although, you have to fill the hole w/ something to avoid drippage), naan, tortilla (for those who like the thin &amp; crispy), etc.  Most any bread product will do." CreationDate="2010-08-12T02:14:32.987" UserId="67" />
  <row Id="4826" PostId="4943" Score="1" Text="You use butter for eggs, when you have bacon grease just sitting there, ready to be used?" CreationDate="2010-08-12T02:30:34.557" UserId="67" />
  <row Id="4827" PostId="4623" Text="Are we talking just mainly entrees or are you just generally curious (appetizers, soups, desserts, snacks, drinks)?  Also, what about home cooking versus more common ingredients/dishes at restaurants?" CreationDate="2010-08-12T02:43:28.270" UserId="1832" />
  <row Id="4829" PostId="4623" Score="1" Text="On another note, I think it's going to be hard for non-doctors and people without some or all of these allergies to help out.  I hope you'll cross-check anything that anyone recommends just in case their medical knowledge isn't up to snuff - I certainly want to help but also don't want to hurt at all.  The bounty reflects these worries." CreationDate="2010-08-12T03:02:47.897" UserId="1832" />
  <row Id="4830" PostId="4942" Text="Right. I know there is an urge not to waste vegetables, but remind yourself: you aren't wasting it when you get rid of the bad tasting part so you can enjoy the good." CreationDate="2010-08-12T03:06:40.350" UserId="1393" />
  <row Id="4831" PostId="4943" Text="@Joe: Yes.  I was actually planning to make mention of that but it slipped my mind while I was writing this.  First of all, I like the taste better.  Second, it's a timing thing, using the bacon grease for the eggs means I can't start them until both the bacon and sausages are done.  And third, I don't waste the bacon fat, I just strain it and reserve it for something else!" CreationDate="2010-08-12T03:27:18.493" UserId="41" />
  <row Id="4832" PostId="4944" Score="1" Text="@Lorenzo: While I'm sure it's different, it's certainly not going to turn out &quot;awful&quot; to pan-fry.  I always do the eggs in a non-stick skillet and the bacon/sausages in a big cast iron skillet." CreationDate="2010-08-12T03:29:52.253" UserId="41" />
  <row Id="4833" PostId="4943" Text="And @Sam: I don't crisp it all the way.  I make it just a tiny bit crispy.  Cultural differences perhaps. ;)" CreationDate="2010-08-12T03:30:53.893" UserId="41" />
  <row Id="4834" PostId="4938" Score="4" Text="Ok, let's take the meta discussion to meta please.  And maybe go easy on the inflammatory &quot;Taliban&quot; rhetoric, remember that there are potentially people from all over the world reading this." CreationDate="2010-08-12T03:32:02.597" UserId="41" />
  <row Id="4835" PostId="4952" Score="1" Text="Nice simple recipe. I'd call that just a lime pie though. :)" CreationDate="2010-08-12T03:55:14.313" UserId="60" />
  <row Id="4837" PostId="4957" Score="2" Text="Good usage of CW Chad." CreationDate="2010-08-12T04:03:04.840" UserId="60" />
  <row Id="4838" PostId="4951" Score="5" Text="@Dave: I'll give you that, **by appearances only**, you're not losing much by peeling a carrot.  However, according to this page -  http://www.carrotmuseum.co.uk/nutrition.html - and this research paper - http://docs.google.com/viewer?a=v&amp;q=cache:Xc0pSAalrJMJ:www.aseanfood.info/Articles/11020014.pdf+&amp;hl=en&amp;gl=us&amp;pid=bl&amp;srcid=ADGEESgkpY754FCbPGs8W0IKjqREuUGmRMaxzrjic225mUpk_thu2ilc0o-_nR04SXoGQy25qrpqvqGxgHTecSrFvcbu-b_Guq8zzYYrC9vDU0zEOf-5Gw39Px-VrtJd3KLT9maQJ1Oz&amp;sig=AHIEtbRtRn6Gl8bmXaVMyH8ZhvIixPlFzg - you're ignoring phenolic compounds (antioxidants) that are more concentrated in the peel." CreationDate="2010-08-12T04:14:40.290" UserId="1832" />
  <row Id="4839" PostId="4952" Score="1" Text="Lol, true true.  How many people - at home - get key limes to make &quot;Key Lime Pie&quot;, though?" CreationDate="2010-08-12T04:16:47.200" UserId="1832" />
  <row Id="4840" PostId="4951" Text="I stand corrected. Nice find on the research paper." CreationDate="2010-08-12T04:39:56.507" UserId="60" />
  <row Id="4841" PostId="4964" Text="That sounds like a great idea!  I would probably use some amount of lime juice between 1/3 C. and 1/2 C.  Will the baking soda affect the texture of the filling or it's ability to gel as it cools?" CreationDate="2010-08-12T04:41:49.907" UserId="1832" />
  <row Id="4843" PostId="4957" Text="Interesting concept. I'll have to give that some thought from the vegetarian perspective." CreationDate="2010-08-12T05:16:12.740" UserId="1393" />
  <row Id="4844" PostId="4949" Score="5" Text="You really aren't cleaning vegetables by peeling them as your blade is going to carry any pathogens on the surface with it as it peels.  The only way to clean is under running water." CreationDate="2010-08-12T07:00:42.103" UserId="446" />
  <row Id="4845" PostId="4943" Text="@lorenzo just a heads up, what these gentleman are talking about is back bacon, it's a lot closer to ham than the belly bacon you are talking about.  I don't know what Canadian bacon translates to in Italian markets but i know it's not what you call bacon." CreationDate="2010-08-12T07:11:29.270" UserId="446" />
  <row Id="4846" PostId="4968" Score="2" Text="Thanks@ I find your alcohol comment especially interesting. In my experience, during summer (when hayfever hurts), I take allergy medicine. My previous thought always was that alcohol supresses the effect of the allergy medicine, this making my allergies play up - but perhaps what you say is correct: alcohol may be a stimulant independently of taking medicine or not. Is your answer based on personal experience alone, or do you have any backing documentation as well?" CreationDate="2010-08-12T07:28:37.637" UserId="1274" />
  <row Id="4847" PostId="4944" Score="1" Text="@Lorenzo, you don't have to broil everything, I think a lot of people would do as Aaronut does and fry it all.  In fact if you were having fried eggs, then I'd be tempted to do the same as then everything could be done in a single pan. But grilling is healthier. There again, as Aaronut points out, the sausages would almost certainly be better if they were fried. And if you were frying you could go for the full traditional experience and have black pudding, fried eggs and at the end fry the bread in the bacon/sausage fat, instead of toast. Makes your arteries harden just thinking about it." CreationDate="2010-08-12T07:45:04.180" UserId="210" />
  <row Id="4848" PostId="4970" Text="Yeah. Your answer is why I have voted to close. There's no real question or answer here." CreationDate="2010-08-12T07:46:07.720" />
  <row Id="4849" PostId="4841" Text="@hobodave, really?  but I thought induction was magic?  Next you'll be telling me that the whole  'you can't burn food with induction' isn't true either." CreationDate="2010-08-12T10:22:04.980" UserId="210" />
  <row Id="4850" PostId="4932" Text="its not like your blowing water to outerspace, besides, its free!" CreationDate="2010-08-12T10:46:37.483" UserId="615" />
  <row Id="4851" PostId="4861" Score="1" Text="Arrghh! 3 different sizes for different fruits.  sounds like a night mare!  what if I want grapefruit juice?" CreationDate="2010-08-12T11:16:54.690" UserId="210" />
  <row Id="4852" PostId="4857" Text="+1 for hands.  they are the way forward.  might use a fork as a stand in reamer if I have a particularly awkward lime" CreationDate="2010-08-12T11:18:42.597" UserId="210" />
  <row Id="4853" PostId="4943" Text="@sarge_smith: I'm a bit lost now... so which kind of bacon should I use?" CreationDate="2010-08-12T11:37:04.533" UserId="16" />
  <row Id="4854" PostId="4944" Text="@Sam: but if you add oil (or butter, or the bacon grease) on the broil, the food wouldn't actually fry?" CreationDate="2010-08-12T11:42:00.763" UserId="16" />
  <row Id="4855" PostId="4948" Score="1" Text="It it only when cooked?  Michael's response seems to suggest it's in raw carrots, too." CreationDate="2010-08-12T12:11:20.910" UserId="67" />
  <row Id="4856" PostId="4967" Text="I learned that trick *after* peeling a few pounds of them one year for thanksgiving." CreationDate="2010-08-12T12:20:59.080" UserId="67" />
  <row Id="4857" PostId="4979" Text="1) I added rye and low-carb instead of low-gi. We already have the 2nd tag, and it suits the general category without being overly technical.  2) What are your exact dietary restrictions; it might determine what people suggest as binders. 3) Welcome to the site..." CreationDate="2010-08-12T12:26:09.333" UserId="1443" />
  <row Id="4858" PostId="4926" Text="@Joe - we found ovens that came with stones for 12 inch pizzas.  Since we have a conventional oven, though, we didn't want it taking up that much of our limited counter space.  All that to say, it can be done." CreationDate="2010-08-12T12:31:52.147" UserId="1816" />
  <row Id="4859" PostId="4979" Text="I edited your post to make it a bit more concise.  There's no need to greet people every question (though this is your first!), or to thank them: that's what we're all here for.  I also removed the tag request, since it's completed, and the note that you are using these at home (there's no commercial restriction here anyway). If you don't like any of the changes, just click edit in the lower left of your post and add it back, no problem." CreationDate="2010-08-12T12:33:06.950" UserId="1443" />
  <row Id="4860" PostId="4856" Score="1" Text="@Stefano actually is what Wikipedia (Italy) claims http://it.wikipedia.org/wiki/Spaghetti" CreationDate="2010-08-12T12:48:06.810" UserId="1603" />
  <row Id="4861" PostId="4949" Text="@sarge, I disagree. My local carrots clearly have dirt / earth on them. Peeling clearly removes it." CreationDate="2010-08-12T12:49:11.723" UserId="1259" />
  <row Id="4862" PostId="4979" Text="thanks, I edited a bit and added a touch more detail" CreationDate="2010-08-12T12:49:57.803" UserId="1892" />
  <row Id="4863" PostId="4949" Text="@sarge_smith Peeling gets the vast majority of the dirt off, and removes the little nooks and crannies it gets stuck in. A quick rinse is all that's required where a serious scrubbing would've been needed previously." CreationDate="2010-08-12T12:51:03.903" UserId="219" />
  <row Id="4865" PostId="4949" Text="Too clarify, you are probably right to some degree about the pathogens. Although, I would assume only if the pathogen was present at the start of peeling rather than in the middle&#xA; I am not however advocating peeling in place of washing." CreationDate="2010-08-12T12:54:31.540" UserId="1259" />
  <row Id="4866" PostId="4842" Text="@Chad.  Can't speak for the poster, but I have found that people like a few small paragraphs, even for a short answer.  Something about a three line text block just looks small, insignificant, and uninviting." CreationDate="2010-08-12T12:57:29.443" UserId="1443" />
  <row Id="4867" PostId="4735" Text="cool! I don't think the temp variations would be a huge problem if the 55 was short. You could always pull the fish out / cancel the wash when it got to that temp. Salmon at 45f is awesome. It might be worth a try. Completely different texture from normal cooking and a delightfully subtle flavor. It's one of my favorite sous vide dishes." CreationDate="2010-08-12T13:03:06.250" UserId="1259" />
  <row Id="4868" PostId="4987" Text="Wait, wait, the sidenotes in an America's Test Kitchen recipe are suspect?  I'm suspecting they just meant that melted butter didn't have the right temperature to hold the bubbles, but I'm not positive.  If that's the case, my world will be rocked." CreationDate="2010-08-12T13:04:08.760" UserId="1816" />
  <row Id="4869" PostId="4849" Score="1" Text="I've tried making egg white-only omelette and it is tasteless and awful (unless you add something else that is fatty and delicious, of course, which rather defeats any health-based purpose)." CreationDate="2010-08-12T13:06:01.750" UserId="225" />
  <row Id="4870" PostId="4989" Text="This agrees with my experiences." CreationDate="2010-08-12T13:14:16.493" UserId="624" />
  <row Id="4871" PostId="4874" Score="2" Text="+1 for calling the company!" CreationDate="2010-08-12T13:14:48.160" UserId="1259" />
  <row Id="4872" PostId="4987" Text="Yeah, I suppose it is a trustworthy source:) Taken out of context, I'm not sure what they meant." CreationDate="2010-08-12T13:16:09.187" UserId="624" />
  <row Id="4873" PostId="4948" Score="1" Text="@joe - indeed when raw as well however, I think it's more noticeable when the fruit is soft rather than crunchy. I find the bitterness acceptable in the raw state" CreationDate="2010-08-12T13:16:33.600" UserId="87" />
  <row Id="4874" PostId="4951" Score="4" Text="You're assuming that phenols actually improve human health. Their antioxidant effect is only visible in in vitro studies, and there is reason to suspect many are not absorbed by our bodies (with some exceptions: resveratrol, for instance) In short, no one really knows... :)" CreationDate="2010-08-12T13:22:01.030" UserId="624" />
  <row Id="4875" PostId="4987" Text="given what you say about how the egg yolks compensate, this seems to fit the sidenote.  It's probably the person quoting the sidenote (me) who is suspect." CreationDate="2010-08-12T13:23:10.543" UserId="1816" />
  <row Id="4876" PostId="4949" Text="if you rinse after peeling, you would remove any pathogens transferred to the surface. In addition to pathogens, there is also grit, which is really unpleasant to chew. When being lazy, I clean mine with a metal scrubby pad under running water: removes some peel and most of the dirt." CreationDate="2010-08-12T13:24:18.560" UserId="624" />
  <row Id="4877" PostId="2507" Text="I had a successful experience with getting expansion, but then I didn't end up with the color change between where the slash was and the rest of the crust.  Maybe this was just me." CreationDate="2010-08-12T13:25:12.083" UserId="1816" />
  <row Id="4878" PostId="4952" Score="1" Text="I certainly do, whenever I see them on sale at the store!" CreationDate="2010-08-12T13:27:01.970" UserId="1672" />
  <row Id="4879" PostId="4849" Text="NB My egg white chocolate souffle answer on this page is good precisely because the chocolate is fatty and delicious." CreationDate="2010-08-12T13:27:27.740" UserId="225" />
  <row Id="4880" PostId="4986" Text="I'm not sure what you are trying to accomplish. Do you have a link to the recipe? Are you referring to maraschino cherries?" CreationDate="2010-08-12T13:36:35.207" UserId="624" />
  <row Id="4881" PostId="4861" Text="well, like i said, they are doing double-duty by also being decoration in my kitchen, so it's not like they are taking up counter or drawer space. as for grapefruit juice, i get mine in a carton. :)" CreationDate="2010-08-12T13:38:02.240" UserId="1415" />
  <row Id="4882" PostId="4839" Text="I think Tea Drinker is right about this. It has no bearing on Italy itself..." CreationDate="2010-08-12T13:38:08.417" UserId="1123" />
  <row Id="4883" PostId="4934" Text="Yeah, I've heard this before, and there's often reasoning behind matching the pasta with the sauce (though sometimes it's just tradition). &quot;Spaghetti bolognese&quot; was always an English modification/take on an Italian dish." CreationDate="2010-08-12T13:41:23.167" UserId="1123" />
  <row Id="4884" PostId="4986" Text="This recipe is about a week, I've seen others that call for 3 weeks: http://recipeland.com/recipe/v/Glace-Fruit--and-Fruit-Syrup-47791" CreationDate="2010-08-12T13:42:45.940" UserId="177" />
  <row Id="4885" PostId="4992" Score="2" Text="@Silly Cow - another source of bitterness could be that your flour has gone rancid.  Do you experience bitterness problems with low sugar quick breads made using the same flour, or are you sure this is a yeast issue?" CreationDate="2010-08-12T13:44:10.913" UserId="1816" />
  <row Id="4886" PostId="4828" Text="I thought that mousse usually uses the whole egg (albeit separated)." CreationDate="2010-08-12T13:49:56.220" UserId="220" />
  <row Id="4887" PostId="4996" Score="1" Text="We've gotten weak coffee with a coarse grind in our French press also, so I don't understand why the manual insists on a coarse grind. I'm curious to see what others say." CreationDate="2010-08-12T13:54:45.037" UserId="839" />
  <row Id="4888" PostId="4944" Text="@Lorenzo, no I meant you could fry everything in a frying pan.  In fact that is probably more traditional, but I prefer grilled bacon and tomato." CreationDate="2010-08-12T14:00:42.277" UserId="210" />
  <row Id="4889" PostId="4996" Text="@Rebekah: How long are you steeping it? How coarse is the grind?" CreationDate="2010-08-12T14:03:25.487" UserId="220" />
  <row Id="4890" PostId="5000" Score="1" Text="Using something along the lines of barley malt syrup helps your yeast to work better without needing as much for it to work." CreationDate="2010-08-12T14:06:21.203" UserId="1816" />
  <row Id="4891" PostId="4999" Text="I'm inclined to pick your answer so far, but the thing is I have been doing what you describe. Also, my GF made the coffee this morning. She used 5 heaping Tbsp to 18oz of water. Should we just up it to 6 Tbsp? (3oz to 1 heaping Tbsp ratio) -- We chose 18oz because that seems to produce exactly 2 cups of coffee." CreationDate="2010-08-12T14:10:53.750" UserId="1618" />
  <row Id="4892" PostId="4943" Text="@Lorenzo, I don't think you can get back bacon in italy.  your closest is pancetta, which is more like our streak bacon.  I updated my answer with a few pictures to help out" CreationDate="2010-08-12T14:13:55.180" UserId="210" />
  <row Id="4893" PostId="4652" Text="@Dinah &amp; @Hobodave, it is possible to have a pea plant grow inside you http://www.express.co.uk/posts/view/192647/Man-grows-pea-plant-in-his-lung" CreationDate="2010-08-12T14:15:57.920" UserId="79" />
  <row Id="4894" PostId="4998" Score="1" Text="+1, this is also a reasonable answer. I may try going back to a finer grind and see if I get grinds stuck in the filter. Your suggestion about using a coffee filter isn't bad, but I'd like to avoid buying coffee filters. That's one of the points of a french press, right?" CreationDate="2010-08-12T14:16:43.427" UserId="1618" />
  <row Id="4895" PostId="4719" Score="14" Text="+1 for acknowledging &quot;shock value&quot;...  ;)" CreationDate="2010-08-12T14:19:10.753" UserId="1618" />
  <row Id="4896" PostId="3684" Text="Not so easy for those of us who are sunlit space limited without yards (high rise dwellers with no balconies, for example)" CreationDate="2010-08-12T14:26:07.257" UserId="1816" />
  <row Id="4897" PostId="4996" Text="I know this isn't really relate to the question but, I used to dig the french press coffee makers, but since I got a [Moka](http://en.wikipedia.org/wiki/Moka_(coffee_pot%29) I've never looked back.  They make *much* superior coffee in my opinion, and I'd never go back.  plus they are much stronger and won't smash, which happened to a french press I had." CreationDate="2010-08-12T14:35:35.720" UserId="210" />
  <row Id="4898" PostId="4571" Text="@squillman - I remember that as an elementary school product to keep us from drinking soda - they left meat in it for 2 weeks and it was pretty much destroyed." CreationDate="2010-08-12T14:42:13.130" UserId="1816" />
  <row Id="4899" PostId="5000" Text="That's true. I also have the same experience with normal syrup, so that's something he definitly could try out." CreationDate="2010-08-12T14:44:37.493" UserId="1633" />
  <row Id="4900" PostId="4849" Text="I almost posted &quot;healthy&quot; as an adjective to omelette as well, haha." CreationDate="2010-08-12T14:47:41.213" UserId="1675" />
  <row Id="4901" PostId="4970" Score="4" Text="@Roux &amp; @Tobias: There's a real question here, but only if we give specific answers like I demonstrated.  The point is so that users can try these new sauces or that it will spark a thought for a recipe.  If you generalize the question you, not me, are making it too general.  I specifically listed examples so that others would list examples and marked it as a wiki so that we could all contribute and help each other.  Hope that makes sense." CreationDate="2010-08-12T14:48:47.950" UserId="1832" />
  <row Id="4902" PostId="4951" Text="@Adam - Ah! Where's a nutritionist when you need one???  I love the back and forth and I'll agree that I don't even know the right answer.  Maybe someone else does?" CreationDate="2010-08-12T14:51:01.800" UserId="1832" />
  <row Id="4903" PostId="4977" Text="How &quot;done&quot; do you want your pork to be? See this question for more detail about how much to cook your pork: http://cooking.stackexchange.com/questions/2793/what-are-the-ranges-of-pork-temperature-that-are-flavorful-and-safe/2820#2820" CreationDate="2010-08-12T14:51:47.723" UserId="1259" />
  <row Id="4904" PostId="4842" Text="@Ocaasi. Good point.  Thanks for the help." CreationDate="2010-08-12T14:53:17.097" UserId="1832" />
  <row Id="4905" PostId="4999" Score="1" Text="@Pretzel: You could try using more coffee, but that sounds sufficient to me.  I would start looking for other factors that may be causing the problem (has it been a long time since the beans were roasted?  Is the roast not dark enough?).  Also, make sure that the &quot;coarse&quot; grind at the store is really giving you the proper size chunks--it's possible that the grinder is just bad, so try using other grinders.  If you use a finer grind and still avoid problems 1-3 above, then it's coarse enough!" CreationDate="2010-08-12T14:59:05.710" UserId="220" />
  <row Id="4906" PostId="4902" Text="on a side note, Try grilling them too :)" CreationDate="2010-08-12T14:59:36.333" UserId="87" />
  <row Id="4908" PostId="3135" Text="put it in some water and grow some more mint. immediate applications such as tea, in salads, and over dessert are always a delight. You can dry them between 2 dry clothes is always an option as well" CreationDate="2010-08-12T15:04:21.517" UserId="87" />
  <row Id="4909" PostId="4992" Text="@Silly Cow - I've also had this same problem with homemade cinnamon rolls.  It's so frustrating!" CreationDate="2010-08-12T15:06:08.563" UserId="1832" />
  <row Id="4910" PostId="4996" Text="@Sam Holder: I have one of those and I have never been able to produce anything but extremely bitter coffee. Maybe I should start another question to ask this, but how do you make palatable coffee from one of those?  I drink my coffee black, so adding milk to the final result isn't an option.  I have modulated grind size, temperature of stove, etc. all to no avail." CreationDate="2010-08-12T15:07:41.353" UserId="220" />
  <row Id="4911" PostId="4844" Text="an experiment..." CreationDate="2010-08-12T15:11:10.113" UserId="1443" />
  <row Id="4913" PostId="4943" Text="@sarge: Actually this answer refers to the streak bacon, which is the most common bacon here.  &quot;Canadian bacon&quot; we always call peameal bacon here; if we just say &quot;bacon&quot; we're talking about the American style belly bacon.  Yeah, I guess I should have been specific." CreationDate="2010-08-12T15:14:47.163" UserId="41" />
  <row Id="4914" PostId="5000" Text="interesting - sugar syrup or something else?  According to Bread Baker's Apprentice, it and diastatic malt (which I've read is just sprouted wheat dried at low temperatures to keep the enzymes alive and then ground) work specifically to enhance yeast's so that you don't have to add so much that it dies off because it becomes too active." CreationDate="2010-08-12T15:15:59.473" UserId="1816" />
  <row Id="4915" PostId="4842" Text="@Emmet - do you have a vent hood with a fan?  If so, does the fan help?" CreationDate="2010-08-12T15:19:55.310" UserId="1816" />
  <row Id="4916" PostId="4932" Score="1" Text="@Tore: Water isn't free here. You're paying for it either directly or through taxes." CreationDate="2010-08-12T15:20:43.330" UserId="60" />
  <row Id="4917" PostId="4902" Text="@dassouki - so, so good grilled with the husk and silks off drenched in butter and covered in seasoned salt and pepper" CreationDate="2010-08-12T15:23:00.367" UserId="1816" />
  <row Id="4918" PostId="4987" Text="Excellent answer, Adam - you covered all of the bases. By the way, brown butter is excellent in cornbread." CreationDate="2010-08-12T15:27:55.317" UserId="1393" />
  <row Id="4919" PostId="4967" Text="This is the technique I use- it works perfectly" CreationDate="2010-08-12T15:29:13.227" UserId="1903" />
  <row Id="4920" PostId="4902" Text="next time, mix a wee bit of butter with chilly or cayenne" CreationDate="2010-08-12T15:30:31.527" UserId="87" />
  <row Id="4923" PostId="4996" Score="1" Text="@Kevin Selker: we've steeped it anywhere from 4-15 minutes (ok, probably longer--sometimes I forget). We've only gotten weak coffee with a pretty coarse grind; we ground it at the grocery store on their French press setting. Since then, we just gave up on coarse grind and grind it more finely." CreationDate="2010-08-12T15:39:09.937" UserId="839" />
  <row Id="4924" PostId="4856" Text="@systempuntoout: &quot;Lo spessore li distingue in spaghettini (n. 3), spaghetti (n. 5) e gli ormai introvabili spaghettoni (n. 8). Lo spessore indicato dal numero può variare leggermente da un produttore ad un altro&quot;. It says that thickness differentiates kinds of spaghetti (along with their number), and that the number can be different depending on the producer. THe fact that thickness is indicated by the number does not necessarily imply that the number is a measure of thickness, just that there is an association between a given type of pasta (which has a given thickness) and a number." CreationDate="2010-08-12T15:40:23.073" UserId="1342" />
  <row Id="4925" PostId="4856" Score="1" Text="Example, for de Cecco, Capellini #9, spaghettini #11, spaghetti #12, vermicellini #169, vermicelli #170, bucatini #15, linguine #7, linguine piccole #8. I agree that there seems to be an &quot;implicit correlation&quot; though. We have counterexamples in linguine piccole, and a very high value for vermicellini. It's a good mnemonic in any case, but as for the origin, I don't think it's due to that." CreationDate="2010-08-12T15:41:04.417" UserId="1342" />
  <row Id="4926" PostId="4664" Text="I doubled the recipe and substituted only okra for the celery and bell pepper, adding a touch more wine toward the end of cooking to loosen things up a touch; it worked well." CreationDate="2010-08-12T15:43:49.753" UserId="403" />
  <row Id="4928" PostId="4839" Text="Hmm I hardly doubt this is the true explanation, as these numbers predates both emigration from Italy and immigration to Italy... Actually it is more probably just a &quot;product number&quot;, and it may vary from a manufacturer to another." CreationDate="2010-08-12T16:29:10.877" UserId="16" />
  <row Id="4929" PostId="4700" Text="Just the general technique" CreationDate="2010-08-12T16:32:15.227" UserId="1839" />
  <row Id="4930" PostId="4856" Text="This is true just because in the early day of the specific pasta maker (in this case Barilla), when they started doing printed packages, they have actually done increasing numbering by thickness. But this system quickly brakes with non-spaghetti-shaped pasta and with newer variants." CreationDate="2010-08-12T16:32:24.790" UserId="16" />
  <row Id="4931" PostId="4864" Text="@Adam - the bottom crust can get a little soggy.  I tend to then re-heat the pie (I like warm pie...) and after some ice cream, could not tell the difference anyways." CreationDate="2010-08-12T16:32:33.370" UserId="835" />
  <row Id="4932" PostId="4934" Score="3" Text="Yes, like the &quot;Fettuccine Alfredo&quot; that no one knowns in Italy. Also, Italians are very conservative in cooking, and they dislike variations that are not &quot;traditionally Italian&quot;. This also means that we don't have variations of the same dish: for an Italian carbonara should always have guanciale and not bacon (even if you can hardly tell the difference...), the proper mixture of parmigiano and pecorino... I like much more foreign attitude to innovate dishes." CreationDate="2010-08-12T16:39:01.833" UserId="16" />
  <row Id="4933" PostId="5014" Text="+1, Good suggestion. I'll give stirring a try." CreationDate="2010-08-12T16:47:42.213" UserId="1618" />
  <row Id="4934" PostId="2283" Text="+1, for being an AB fan." CreationDate="2010-08-12T16:52:14.330" UserId="1618" />
  <row Id="4935" PostId="4994" Score="1" Text="I suggest making this community wiki." CreationDate="2010-08-12T17:07:58.470" UserId="624" />
  <row Id="4936" PostId="5016" Text="I love this idea too and I'll give it a try!" CreationDate="2010-08-12T17:11:34.113" UserId="1832" />
  <row Id="4937" PostId="5011" Text="Can I ask why the need for clarified butter?  In any case, I like your idea as well!  Thanks." CreationDate="2010-08-12T17:13:27.290" UserId="1832" />
  <row Id="4938" PostId="4967" Text="Thanks! I can't wait to try this." CreationDate="2010-08-12T17:14:30.737" UserId="1601" />
  <row Id="4940" PostId="4739" Text="@wil - Any thoughts on my method?  What are moist tapioca pearls?" CreationDate="2010-08-12T17:19:37.907" UserId="1832" />
  <row Id="4942" PostId="5017" Text="-1 because 82C / 180F is WAY too hot for pork. See this question for details: http://cooking.stackexchange.com/questions/2793/what-are-the-ranges-of-pork-temperature-that-are-flavorful-and-safe/2820#2820" CreationDate="2010-08-12T17:24:26.493" UserId="1259" />
  <row Id="4944" PostId="5022" Score="3" Text="That sounds awesome, but difficult." CreationDate="2010-08-12T17:27:39.313" UserId="624" />
  <row Id="4945" PostId="5025" Score="1" Text="I think that anything thin enough wouldn't be able to get melted cheese or pureed onions in to the potato. Anything big enough to do that would leak the filling out." CreationDate="2010-08-12T17:38:44.643" UserId="1259" />
  <row Id="4946" PostId="5034" Score="2" Text="That summarizes my understanding as well. In practice I never remove the green sprout unless it is so big that it practically falls out anyhow." CreationDate="2010-08-12T18:06:22.907" UserId="1393" />
  <row Id="4948" PostId="5036" Score="1" Text="Posts from the French Culinary Institute's blog may help you as you think about how to make fries.  It's about regular fries, but delves into the science aspect: http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/" CreationDate="2010-08-12T18:12:01.240" UserId="1816" />
  <row Id="4950" PostId="4842" Text="@Chad It wasn't clear who answered first when I accepted. Both answers were &quot;answered 2 hours ago&quot; and answers with the same number of votes are sorted randomly." CreationDate="2010-08-12T18:25:24.677" UserId="4" />
  <row Id="4951" PostId="5042" Score="2" Text="This is up to your personal preference. Do you like crisp bacon? How crisp do you like it? You should probably fry until it reaches that point." CreationDate="2010-08-12T18:25:30.263" UserId="624" />
  <row Id="4952" PostId="4945" Score="3" Text="I'm adding the `[food-safety]` tag, because even though this isn't *specifically* about food safety, questions along the lines of &quot;must I peel this food before eating it?&quot; are common food safety questions and I think this should be loosely linked to those." CreationDate="2010-08-12T18:27:00.307" UserId="41" />
  <row Id="4953" PostId="5042" Text="Where I live, people don't have bacon generally. So I've no clue." CreationDate="2010-08-12T18:30:09.863" UserId="1666" />
  <row Id="4954" PostId="4842" Text="@Emmett - Ah, that does make it tricky.  For future reference, you can hover your mouse over the time (e.g. &quot;yesterday&quot;) and it will show the exact time.  Thanks for writing back." CreationDate="2010-08-12T18:36:09.570" UserId="1832" />
  <row Id="4955" PostId="5042" Text="Answer is very subjective. Is the bacon going to be used in a recipe, or just to be eaten or breakfast?" CreationDate="2010-08-12T18:38:48.567" UserId="1601" />
  <row Id="4956" PostId="5035" Text="I do the same, and definitely include carrot shavings in my stock bag!" CreationDate="2010-08-12T18:39:57.270" UserId="1236" />
  <row Id="4957" PostId="4975" Text="Interesting - a co-worker of mine gets an &quot;itchy tongue&quot; (he doesn't know any other way to describe it) from unpeeled carrots.  Before him I had never heard of that, I wonder if it's the same thing you experience." CreationDate="2010-08-12T18:40:42.853" UserId="1236" />
  <row Id="4959" PostId="4989" Text="My experience is the same.  I've been told you really want to thaw in the fridge for the best results, but haven't tested it enough to know if that's accurate or not or whether it refers to taste, texture or both (my guess would be texture)." CreationDate="2010-08-12T18:42:23.677" UserId="1236" />
  <row Id="4960" PostId="5042" Score="3" Text="My initial reaction was to vote this closed, but since my votes banana-smash-close instantly I hesitated. After thinking, it's quite possible that the OP doesn't know how to cook bacon, and is unsure how done it needs to be. The objective answer to this is, &quot;It's up to you, at least ___, up to how crispy you want it.&quot;." CreationDate="2010-08-12T18:52:25.967" UserId="60" />
  <row Id="4962" PostId="5042" Score="1" Text="Edited to remove subjectivity." CreationDate="2010-08-12T18:53:40.457" UserId="60" />
  <row Id="4963" PostId="4645" Text="So if I'm keeping mine in the transparent hopper of my Rancilio Rocky grinder for a week or so, would I be better off blacking out the hopper to keep the light out?" CreationDate="2010-08-12T18:54:40.907" UserId="1434" />
  <row Id="4964" PostId="4943" Text="@aaronut gotcha, it just seemed through through his description and y'alls there was a language disconnect that was adding to the confusion." CreationDate="2010-08-12T19:10:47.360" UserId="446" />
  <row Id="4965" PostId="4645" Score="1" Text="@lukecyca: It would technically be better, but for only a week I'd say it's a negligible improvement, unless the grinder gets direct sunlight." CreationDate="2010-08-12T19:11:32.613" UserId="60" />
  <row Id="4966" PostId="25" Text="In addition, there are breeds of chicken that lay greenish or bluish eggs -- these can often be found at farmer's markets." CreationDate="2010-08-12T19:12:13.750" UserId="1887" />
  <row Id="4969" PostId="4856" Text="@Lorenzo Yep, it have not scaled very well." CreationDate="2010-08-12T19:37:05.080" UserId="1603" />
  <row Id="4970" PostId="5041" Score="1" Text="Sure, you can deep fry pumpkin or squash. I've had it as tempura many times." CreationDate="2010-08-12T19:46:29.097" UserId="1393" />
  <row Id="4971" PostId="4970" Text="It makes sense, Chad. I hope however, that you'll agree to disagree on this one." CreationDate="2010-08-12T19:58:20.677" UserId="1274" />
  <row Id="4972" PostId="5028" Text="yeah, I know about the whole &quot;don't grind your beans at the store or it will lose its flavor&quot; phenomenon. Truthfully, I go thru coffee too quickly for it ever to go bad or lose its flavor. Perhaps if I didn't consume as much coffee as I do, I would grind my own, but I've found that doing that requires yet another gadget and practicing until I get the grinding perfect. Plus its noisy." CreationDate="2010-08-12T20:28:54.253" UserId="1618" />
  <row Id="4973" PostId="5017" Score="1" Text="@yossarian: those answer only shows that you and 4 more guys understand nothing in cooking meat. Assume that there's no anything 'nasty' in the piece of meat. Would you eat it raw as it is? No! Because the main goal with temperature is desctucturing proteins. The temperature I adviced is taken from the book of a very authoritative chef who specializes exactly on cooking meat dishes." CreationDate="2010-08-12T20:42:09.743" UserId="1174" />
  <row Id="4974" PostId="5021" Text="@hobodave: yeah that was what I was implying. I knew about how egg in shell + microwave = explosion, but wasn't aware the same happens in the freezer! :)" CreationDate="2010-08-12T20:44:37.570" UserId="950" />
  <row Id="4975" PostId="4807" Score="1" Text="&quot;Seize and toughen&quot;? Nonsense. Boiling also breaks down the collagen and gives the unctuous feel, and I don't see why it would toughen the protein more than e.g. baking, which will almost certainly be at a higher temperature than boiling water even if you &quot;slow cook&quot;. Adam Shiemke's argument about the collagen dissolving out might possibly be correct, on the other hand, though personally I've not noticed this problem." CreationDate="2010-08-12T21:10:45.107" UserId="225" />
  <row Id="4976" PostId="1" Text="at least in the US, on the Nestle Chocolate Chips they have a recipe for Chocolate Chip cookies. Probably the most used recipe for them in the States. This site claims this is the orig recipe, don't have a bag on me to compare: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx" CreationDate="2010-08-12T21:10:45.683" UserId="203" />
  <row Id="4977" PostId="2500" Text="Partial duplicate of this: http://cooking.stackexchange.com/questions/396/what-cookbooks-do-you-always-come-back-to" CreationDate="2010-08-12T21:25:44.677" UserId="1601" />
  <row Id="4978" PostId="5047" Text="Out of print, but available on Google Books: http://books.google.com/books?id=gNYqAAAAYAAJ&amp;printsec=frontcover&amp;dq=settlement+cookbook&amp;source=gbs_slider_thumb#v=onepage&amp;q&amp;f=false" CreationDate="2010-08-12T21:27:50.887" UserId="1601" />
  <row Id="4979" PostId="4992" Text="I *love* sour, yeasty cinnamon rolls..." CreationDate="2010-08-12T21:28:06.097" UserId="86" />
  <row Id="4980" PostId="5046" Score="1" Text="FWIW: a bacon press will result in a more consistent texture across the rasher... something that I, personally, *hate*." CreationDate="2010-08-12T21:32:56.177" UserId="86" />
  <row Id="4981" PostId="5017" Score="1" Text="I disagree. What book did you get your temp from? A quick google shows most places in the 71C / 160F, but they all state that the temperature is for safety reasons. I find pork at 82C / 180F to be overdone and dry, particularly for a lean cut like the loin. Most restaurants in America will recommend their pork done Medium, which is below 160F. My experience, which includes some very precise sous vide cooking, is that 180 is leather and 140-160 produces a much better texture (although, I'll go hotter for Boston Butt / Picnic)." CreationDate="2010-08-12T21:53:01.730" UserId="1259" />
  <row Id="4982" PostId="5018" Text="Nice suggestions.  Thanks." CreationDate="2010-08-12T21:54:48.000" UserId="1832" />
  <row Id="4983" PostId="5017" Text="I'll also point out that On Food and Cooking backs me up,  describing meat at 170 as dry and tough. It also addresses when the proteins in meat start to denature, which starts at 120F and most of which has taken place by 140F." CreationDate="2010-08-12T22:06:59.787" UserId="1259" />
  <row Id="4984" PostId="5058" Score="1" Text="@sarge, did you just come up with that and try it out based on this question?" CreationDate="2010-08-12T22:11:21.920" UserId="1259" />
  <row Id="4985" PostId="5058" Score="2" Text="@yossarian yeah, it seemed an interesting challenge and I happened to be off today." CreationDate="2010-08-12T22:16:08.440" UserId="446" />
  <row Id="4986" PostId="5058" Score="1" Text="@sarge_smith, that is freaking awesome. You rule." CreationDate="2010-08-12T22:19:44.520" UserId="1259" />
  <row Id="4987" PostId="4949" Text="I just didn't want somebody who didn't know any better to think that peeling was a substitute for washing. I agree that it makes it much easier and shorter." CreationDate="2010-08-12T22:21:19.103" UserId="446" />
  <row Id="4988" PostId="5058" Text="@yossarian thank you, I would have never even thought to do something like that if you hadn't asked the question.  Stuff like this is why this site is great." CreationDate="2010-08-12T22:24:24.127" UserId="446" />
  <row Id="4989" PostId="4856" Text="@systempuntoout: yep, they really had to use old days BASIC style and numbering 10 20 30 40... so leaving middle numbers for later additions. Well, that's does not scale much better...." CreationDate="2010-08-12T22:31:45.570" UserId="16" />
  <row Id="4990" PostId="1560" Text="When you have some ingredients in front of you and an ambitious plan and no actual recipe *On Food and Cooking* is a treasure." CreationDate="2010-08-12T23:01:40.850" UserId="1670" />
  <row Id="4991" PostId="5059" Text="Nice, thanks. I do have an electric knife, but I hardly use it...only at Thanksgiving. I should cook more roast/brisket! :)" CreationDate="2010-08-12T23:13:02.953" UserId="1915" />
  <row Id="4992" PostId="5057" Text="I've heard lots of recommendations for this. I'll have to check them out." CreationDate="2010-08-12T23:13:19.397" UserId="1915" />
  <row Id="4993" PostId="5050" Score="1" Text="Actually, the skin of fresh garlic, I've found, doesn't have the right texture to cook properly in sautes. I haven't tried it in other dishes." CreationDate="2010-08-12T23:27:25.083" UserId="1887" />
  <row Id="4998" PostId="5032" Text="What you describe would be a croquette : http://en.wikipedia.org/wiki/Croquette" CreationDate="2010-08-12T23:56:19.493" UserId="67" />
  <row Id="4999" PostId="5025" Text="I have a baster that has a threaded insert to add a needle to turn it into a really big injector.  (needle's maybe 2mm across).  If you used something like cheese that would fry and self-seal, you should be fine, but you'd have the work the cheese hot, which could get tricky." CreationDate="2010-08-13T00:00:37.350" UserId="67" />
  <row Id="5001" PostId="4538" Text="I don't smoke mine, but I do the same with cooking on foil.  I use individual squares, so I can move 'em around to the hotter / cooler parts as needed." CreationDate="2010-08-13T00:03:46.157" UserId="67" />
  <row Id="5002" PostId="5027" Score="1" Text="What if you poked the shell like some do when steaming them?" CreationDate="2010-08-13T00:14:47.507" UserId="1443" />
  <row Id="5004" PostId="5016" Text="forget texture - baking makes them *taste* better! FWIW: if you're making the crust from scratch, don't skimp on the butter - not only will it improve the flavor, make it easier to work, and brown nicely while baking, but the sogginess will decrease as well..." CreationDate="2010-08-13T00:40:13.930" UserId="86" />
  <row Id="5005" PostId="5021" Text="@hobodave: I think it's ambiguous regarding the shells. I don't see anything that implies leaving them in their shells." CreationDate="2010-08-13T00:47:46.893" UserId="1101" />
  <row Id="5006" PostId="5067" Score="1" Text="Well that simplifies things a bit." CreationDate="2010-08-13T01:22:52.953" UserId="60" />
  <row Id="5007" PostId="5022" Text="Perish the thought! What you want are **Belgian** fries - http://www.belgianfries.com/bfblog/?page_id=260" CreationDate="2010-08-13T01:24:04.557" UserId="1923" />
  <row Id="5009" PostId="5064" Text="It's trickier than you might think because some endangered special are also farmed (or so was claimed after Al Gore's daughter's wedding : http://www.telegraph.co.uk/earth/earthnews/3300915/Al-Gores-fish-dinner-turns-out-green.html )" CreationDate="2010-08-13T01:44:31.013" UserId="67" />
  <row Id="5011" PostId="223" Text="I added a &quot;kosher&quot; tag -- Us kosher eaters gotta have our bacon cheeseburgers!" CreationDate="2010-08-13T02:01:30.300" UserId="1601" />
  <row Id="5012" PostId="4974" Text="Why would you have to season a pan after a trip in the oven?" CreationDate="2010-08-13T02:27:08.010" UserId="835" />
  <row Id="5013" PostId="5027" Score="6" Text="My wife is going to kill me for attempting to spectacularly explode an egg in the freezer tomorrow." CreationDate="2010-08-13T02:37:13.833" UserId="1236" />
  <row Id="5014" PostId="4841" Text="Don't you need special pans for the induction stove?" CreationDate="2010-08-13T02:39:59.303" UserId="62" />
  <row Id="5015" PostId="5058" Text="@sarge_Smith, I just realized you forgot the most important detail, how were they?!?" CreationDate="2010-08-13T02:54:17.927" UserId="1259" />
  <row Id="5016" PostId="223" Score="2" Text="Why is Quorn not a commercial product?" CreationDate="2010-08-13T02:55:54.850" UserId="152" />
  <row Id="5017" PostId="5065" Text="Haha, &quot;We're gonna make America skinny again, one slap at a time!&quot;" CreationDate="2010-08-13T03:04:26.233" UserId="1915" />
  <row Id="5018" PostId="4841" Text="@txwikinger: Read the last paragraph..." CreationDate="2010-08-13T03:05:19.133" UserId="60" />
  <row Id="5019" PostId="4571" Text="@justkt heh, yeah.  I should have said &quot;quite a job&quot;.  I used it to get corroded batteries out of my flashlight once.  A steak overnight in a marinade of Coke is, um, quite tenderized." CreationDate="2010-08-13T03:12:49.463" UserId="1467" />
  <row Id="5021" PostId="174" Text="I also have a normal Foodsaver, not a special freezer one, and it seems to work fine for us :) Definitely reduced the amount of freezer burn significantly." CreationDate="2010-08-13T03:26:10.110" UserId="1236" />
  <row Id="5023" PostId="5057" Text="Seconding the Good Grips line, at least 50% (pushing 75%) of my non-knife kitchen tools are OXO and I have nothing but good things to say about them." CreationDate="2010-08-13T03:31:59.177" UserId="1236" />
  <row Id="5024" PostId="5063" Score="1" Text="Really sharp knife is an important suggestion.  You will *significantly* reduce the amount of pressure you need to use just by upgrading your knife.  Also, I have friends with the Magic Bullet who swear by it - never got the chance to try one myself yet, however." CreationDate="2010-08-13T03:33:09.770" UserId="1236" />
  <row Id="5025" PostId="5011" Text="Ah, good question. I suggested clarifying the butter because it will drive the water out of the butter itself, which might otherwise might contribute to sogging the crust." CreationDate="2010-08-13T03:56:34.497" UserId="1393" />
  <row Id="5026" PostId="4861" Text="The yellow one works fine on both lemons and limes, and I imagine smaller oranges as well. Not likely it will do a grapefruit. Start with the yellow one and see if you get addicted - I am." CreationDate="2010-08-13T03:58:37.490" UserId="1393" />
  <row Id="5027" PostId="5079" Text="@Michael: I switched this to CW. All questions asking for a list should be marked as such." CreationDate="2010-08-13T04:29:27.480" UserId="60" />
  <row Id="5028" PostId="5063" Text="Great comment, Stephen. An answer on how Ocassi can sharpen knives might be even *more* helpful, if anyone has brainstorm on that. (I assume that using a sharpening steel is out.)" CreationDate="2010-08-13T04:37:58.550" UserId="1601" />
  <row Id="5029" PostId="5021" Text="On a related note: [How do you halve a recipe that calls for 1 egg](http://cooking.stackexchange.com/questions/1610/how-do-you-halve-a-recipe-that-calls-for-1-egg/1625#1625) =D" CreationDate="2010-08-13T04:39:11.653" UserId="754" />
  <row Id="5030" PostId="5081" Text="See: http://cooking.stackexchange.com/questions/2517/what-are-some-good-ways-to-roast-peppers" CreationDate="2010-08-13T04:43:06.593" UserId="60" />
  <row Id="5031" PostId="2900" Score="1" Text="This seems to be working... you weren't kidding about the elbow grease, though." CreationDate="2010-08-13T04:49:51.517" UserId="1304" />
  <row Id="5032" PostId="5079" Text="@Michael: What purpose does this serve besides being a list of milk? If it's just a list of milk, is that really useful?" CreationDate="2010-08-13T04:55:07.890" UserId="60" />
  <row Id="5033" PostId="5051" Text="+1 for Fannie Farmer." CreationDate="2010-08-13T05:07:24.577" UserId="1685" />
  <row Id="5034" PostId="1610" Text="You could just fry it up on the side and eat it... or do this: http://www.madfishestheblog.com/wp-content/uploads/2010/05/rocky.jpg" CreationDate="2010-08-13T05:20:57.143" UserId="1934" />
  <row Id="5035" PostId="5079" Text="Hey hobodave - should questions that ask for a list but have a definitive answer be CW? I think there is a finite set of milks that humans drink, so there is an actual answer here, not just a list of opinions. (I'm find with it being CW, just want to understand for future ref).&#xA;&#xA;The purpose I had in mind was to make myself aware of foods that I'd be interested in trying but haven't yet had the opportunity to." CreationDate="2010-08-13T05:26:04.047" UserId="1393" />
  <row Id="5036" PostId="5079" Text="@Michael: Yes. I don't think this list is as concise as you think. Unless by finite you mean less than or equal to the total number mammal species. :P Nearly any list is finite given a large enough set of data. I don't think finiteness has a bearing on whether lists should be CW. The &quot;list&quot; typically refers to the format of the answers. A user answering this can quite simply say &quot;Walrus&quot; and that be a valid answer. This results in a long list of all completely valid answers. The CW provides the ability for those to be edited into the question itself as a form of index." CreationDate="2010-08-13T06:00:10.070" UserId="60" />
  <row Id="5037" PostId="5079" Text="It also prevents the disproportionate rep explosions that can occur from 50+ people up-voting the answer &quot;Walrus&quot; just because it's so exotic and cool." CreationDate="2010-08-13T06:01:05.310" UserId="60" />
  <row Id="5038" PostId="5058" Text="@yossarian I think that next time I will use something a little more flavorful than sour cream cut with milk but the bite texture was way better than my normal fries so I would say good but not great. I think I could make 'em better over time but it is a lot of time in the kitchen for what is essentially non-dipped fries.   I can definitely see my self pulling them out just for the wow factor though, I can really imagine the looks of surprise when somebody bites into them for the first time." CreationDate="2010-08-13T06:08:19.790" UserId="446" />
  <row Id="5039" PostId="5085" Score="2" Text="you sir, are a smart ass, hey we drink the milk of those too :)" CreationDate="2010-08-13T06:16:43.283" UserId="446" />
  <row Id="5040" PostId="5085" Text="@sarge: we really do!" CreationDate="2010-08-13T06:21:21.680" UserId="60" />
  <row Id="5041" PostId="5079" Text="Makes sense on the list explanation!" CreationDate="2010-08-13T06:21:42.210" UserId="1393" />
  <row Id="5042" PostId="5000" Text="@justkt: It's sugar syrup. It's what I think of as &quot;normal&quot; syrup since I'm from norway where this is most commonly used." CreationDate="2010-08-13T07:44:51.120" UserId="1633" />
  <row Id="5043" PostId="5065" Text="Real funny advertisement, and if it does what it says, definitaly something for someone with arthritis. +1" CreationDate="2010-08-13T08:14:56.587" UserId="1633" />
  <row Id="5044" PostId="5058" Score="1" Text="I think you might be able to get a better seal if you were to smear over the end which the syringe went in with a mash potato &amp; flour mix, maybe with a little water/milk" CreationDate="2010-08-13T08:41:57.957" UserId="210" />
  <row Id="5045" PostId="5087" Score="1" Text="lots of junior chefs?" CreationDate="2010-08-13T08:53:29.070" UserId="210" />
  <row Id="5046" PostId="5058" Text="@sam I think I might try some potato flakes mixed in to the flour next time.  I also want to try using some high gluten flour as it might hold up better as well.  I also want to try a second syringe with a sealer in it. Maybe an egg white to plug the hole." CreationDate="2010-08-13T08:55:57.610" UserId="446" />
  <row Id="5047" PostId="5079" Score="3" Text="I don't see any problem with this question in theory... seems valid enough." CreationDate="2010-08-13T08:57:50.040" UserId="1123" />
  <row Id="5048" PostId="5071" Score="3" Text="So we don't have to say, &quot;Well, bigger than a one-foot, closed-end, rectangular prism.&quot;" CreationDate="2010-08-13T09:06:58.210" UserId="1443" />
  <row Id="5049" PostId="5087" Score="1" Text="Sorry, but the title does sound like the beginning of a joke... (:" CreationDate="2010-08-13T09:19:12.773" UserId="1945" />
  <row Id="5050" PostId="5022" Text="IMHO this is exactly the sort of question we want on this site." CreationDate="2010-08-13T09:43:10.773" UserId="210" />
  <row Id="5051" PostId="5089" Text="His question says sunny side up, not scrambled." CreationDate="2010-08-13T10:14:22.440" UserId="60" />
  <row Id="5052" PostId="5058" Text="+1 for the effort" CreationDate="2010-08-13T10:19:33.793" UserId="210" />
  <row Id="5053" PostId="5027" Text="I really can't imagine it being a big explosion. It will be frozen, that's why it breaks the shell. Let us know." CreationDate="2010-08-13T10:20:27.847" UserId="60" />
  <row Id="5054" PostId="5089" Score="5" Text="@Hobodave Hence the third sentence.  It does not specify scrambling.  Scrambling is an additional step.  Hence the verb 'would'." CreationDate="2010-08-13T10:25:43.617" UserId="1443" />
  <row Id="5055" PostId="4816" Score="2" Text="&quot;Whether italians worry about this kinda thing - I dunno, but I imagine it depends on the Italian. I haven't run across recipes specifying size yet, and I don't look at it in the store (not even when i was in Italy).&quot;&#xA;&#xA;Italian recipes written in Italian language never call for a specific &quot;number&quot;, but they do call for spaghetti vs spaghettini vs vermicelli vs bucatini, etc..." CreationDate="2010-08-13T11:16:11.427" UserId="1948" />
  <row Id="5056" PostId="960" Score="1" Text="OTOH, it's not really a recipe because the answer is basically just a list of ingredients.  Food recipes require much more involved instruction." CreationDate="2010-08-13T11:28:51.767" UserId="1443" />
  <row Id="5057" PostId="4816" Text="I always found that lacking in imagination. Shows you how much I know - there was maasive thought and experience behind it instead." CreationDate="2010-08-13T11:48:18.627" UserId="1274" />
  <row Id="5058" PostId="5042" Text="Thanks. It was a genuine question. I've read and heard about bacon so much that I wanted to try it. It seemed to me over-hyped when I tried it first. But turns out I was overdoing it." CreationDate="2010-08-13T11:56:55.927" UserId="1666" />
  <row Id="5059" PostId="5094" Score="1" Text="I think you should dump your partner if they don't appreciate that smell :P... anywho back to the point, sometimes the bad breath is coming from your stomach (especially when burping is involved) and other times it's coming from your mouth. So there the usual, brush, scrub, and gargle. I'd recommend eating parsley." CreationDate="2010-08-13T12:00:35.607" UserId="87" />
  <row Id="5060" PostId="5092" Score="2" Text="Baking soda is the cleaning solution that powers so much else." CreationDate="2010-08-13T12:01:00.100" UserId="1816" />
  <row Id="5061" PostId="5094" Text="would sucking one of [these](http://www.amazon.com/dp/B0001YH7H4?tag=jaybrewernet4-20&amp;link_code=as3&amp;creativeASIN=B0001YH7H4&amp;creative=373489&amp;camp=211189) help I wonder?" CreationDate="2010-08-13T12:01:32.313" UserId="210" />
  <row Id="5062" PostId="5020" Score="1" Text="I live in the middle of nowhere ruraltown" CreationDate="2010-08-13T12:06:59.743" UserId="87" />
  <row Id="5063" PostId="5079" Text="@Michael Two recommendations:  1) encourage users to combine all of the answers into a single place (either your question, or one answer) 2) ask for taste-notes, nutrition differences, cooking differences among the different animals." CreationDate="2010-08-13T12:30:18.667" UserId="1443" />
  <row Id="5064" PostId="3948" Text="Costco was selling truffle butter in a small pack for $2 a couple of years ago, although I don't know if they still are." CreationDate="2010-08-13T12:31:29.757" UserId="1816" />
  <row Id="5065" PostId="5077" Score="2" Text="You make a good point -- if you've had bread go moldy in a bread box you *must* clean it *thoroughly*.  Otherwise, any additional bread that goes into it is likely going to sufer the same fate.  But unless you're in a high-humidity area, I'd expect the bread to go stale before molding.  (and stale bread can be turned into french toast, croutons, bread pudding, etc.)" CreationDate="2010-08-13T12:35:36.067" UserId="67" />
  <row Id="5067" PostId="4458" Text="oh yes... salmon definitely!" CreationDate="2010-08-13T12:47:13.580" UserId="1342" />
  <row Id="5068" PostId="5094" Text="@Sam Holder: Maybe! I'd also suggest mincing garlic, steeping it in hot (not boiling) water, straining out the garlic, and then diluting it 100:1. Drinking a dose of that ought to fix everything." CreationDate="2010-08-13T12:47:53.047" UserId="1672" />
  <row Id="5069" PostId="4490" Text="@nalply I thought it was only used to make hats... :)" CreationDate="2010-08-13T13:01:18.513" UserId="1342" />
  <row Id="5070" PostId="5094" Score="1" Text="My buddy literally oozes garlic out his pores when he sweats, he had to cut it from his diet because his wife was complaining.  Ouch!" CreationDate="2010-08-13T13:30:42.860" UserId="1236" />
  <row Id="5071" PostId="5082" Text="I like the shaking idea, I'll be sure to try that next time!" CreationDate="2010-08-13T13:39:39.657" UserId="1236" />
  <row Id="5072" PostId="4996" Text="@Rebekah: There's a &quot;french press&quot; setting? My store doesn't have such a setting. Where did it fall on the scale? (iow, what settings were on either side of it?)" CreationDate="2010-08-13T13:56:54.000" UserId="1618" />
  <row Id="5073" PostId="5028" Text="+1, now that I think about it. This is still a good recommendation despite the caveats I just listed..." CreationDate="2010-08-13T13:57:44.137" UserId="1618" />
  <row Id="5075" PostId="5087" Score="2" Text="Since you're still there...ask one of the cooks or servers." CreationDate="2010-08-13T14:39:35.067" UserId="426" />
  <row Id="5076" PostId="5003" Text="actually we (well my partner) have a meat thermometer, but he was away, and I didn't know what temperature to check for anyway." CreationDate="2010-08-13T14:56:51.360" UserId="750" />
  <row Id="5077" PostId="5100" Text="Goat milk is also common in Northern China." CreationDate="2010-08-13T15:10:17.537" UserId="1555" />
  <row Id="5078" PostId="5079" Text="Every morning I walk on to the Savannah to milk a lion. It's delicious." CreationDate="2010-08-13T15:17:39.720" UserId="1259" />
  <row Id="5079" PostId="5077" Text="@Joe: Yea, I live in a very humid area. Mold is our big issue." CreationDate="2010-08-13T15:21:13.780" UserId="218" />
  <row Id="5080" PostId="5111" Score="3" Text="fried fatback?!  i...must...try...this..." CreationDate="2010-08-13T15:24:58.383" UserId="1236" />
  <row Id="5081" PostId="5100" Text="I'm not sure if water buffalo (used for mozzerella) and buffalo are the same thing." CreationDate="2010-08-13T15:35:21.230" UserId="67" />
  <row Id="5082" PostId="5079" Text="*Holly:* Nothing wrong with dog's milk. Full of goodness, full of vitamins, full of marrowbone jelly. Lasts longer than any other type of milk, dog's milk.&#xA;*Lister:* Why?&#xA;*Holly:* No bugger'll drink it. And the advantage of dog's milk is that when it goes off it tastes exactly the same as when it's fresh.&#xA;*(Red Dwarf, &quot;Kryten&quot;)*" CreationDate="2010-08-13T15:38:40.730" UserId="67" />
  <row Id="5083" PostId="5058" Text="@sarge_smith, I'm super excited that they turned out well. It certainly does sound like a lot of work, but I assume you could do it as far ahead of time as you wanted since you freeze before frying. I'm excited about trying this now. I think cheesy might present some more problems, but I'll figure it out." CreationDate="2010-08-13T15:39:13.727" UserId="1259" />
  <row Id="5084" PostId="5081" Text="@hobodave: People aren't taking the hint...I'm afraid your going to have to merge them" CreationDate="2010-08-13T15:44:30.170" UserId="1670" />
  <row Id="5085" PostId="5113" Score="2" Text="Toasting bread with a torch will just brown the outside, without heating the interior. Heating the whole slice of bread, thus forcing water out of the starch, effectively &quot;recooks&quot; the bread, turning old bread into fresh-tasting bread. I wouldn't toast bread this way unless the bread is fresh or has already been reheated some other way." CreationDate="2010-08-13T15:46:06.490" UserId="220" />
  <row Id="5086" PostId="5110" Score="2" Text="Even if you have an electric stove you can easily roast peppers in the broiler.  http://www.chefdarin.com/2010/08/roasting-peppers/" CreationDate="2010-08-13T15:49:27.890" UserId="426" />
  <row Id="5087" PostId="5107" Text="edited to add &quot;substitutions&quot; tag" CreationDate="2010-08-13T16:19:59.010" UserId="1236" />
  <row Id="5088" PostId="3925" Score="2" Text="Actually, contrary to popular myth, truffles *can* be cultivated! They are grown in orchards of truffle-inoculated oak trees." CreationDate="2010-08-13T16:28:47.707" UserId="220" />
  <row Id="5089" PostId="5067" Score="1" Text="+1 The Monterey Bay Aquarium makes pocket-foldable lists tailored for specific types of fish, e.g. sushi, or regions. You can carry the list in your wallet and refer to it before ordering at a restaurant, for example." CreationDate="2010-08-13T16:31:49.810" UserId="220" />
  <row Id="5090" PostId="5120" Score="1" Text="Pizza stone: great recommendation for oven temperature regulation.  More info: http://cooking.stackexchange.com/questions/4012/storing-pizza-stone-in-oven - Also, I'm in agreement about the oven thermometer, that's a &quot;must-have&quot; in my kitchen.  I move it to different quadrants of the oven regularly so I can monitor for hot/cold spots. A big ol' +1 from me for those suggestions!" CreationDate="2010-08-13T16:44:40.920" UserId="1236" />
  <row Id="5091" PostId="5107" Text="what's wrong with bacon?  is it the coming-from-a-pig part?" CreationDate="2010-08-13T16:49:16.607" UserId="1443" />
  <row Id="5092" PostId="5114" Text="There's a [kosher](http://cooking.stackexchange.com/questions/tagged/kosher) tag that might be more appropriate for this question." CreationDate="2010-08-13T17:19:35.827" UserId="1601" />
  <row Id="5093" PostId="5123" Text="And the answer is yes! [Duck bacon](http://www.endlesssimmer.com/2007/11/12/you-had-me-at-duck-bacon/). And an interesting [recipe](http://www.epicurious.com/recipes/food/views/Coffee-and-Molasses-Cured-Duck-Breast-Bacon-232189) from *Gourmet*." CreationDate="2010-08-13T17:22:30.097" UserId="1887" />
  <row Id="5094" PostId="5119" Text="Where are you looking for it and where do you live? In Atlanta, every liquor store and every grocery store would most likely stock Angostura bitters." CreationDate="2010-08-13T17:22:35.010" UserId="1259" />
  <row Id="5095" PostId="5107" Text="@Ocaasi - The lovely GF is on a diet, so we both eat turkey bacon now." CreationDate="2010-08-13T17:26:54.597" UserId="87" />
  <row Id="5096" PostId="5124" Text="One advantage to gas : being able to cook when the power's off.  (a big factor if you're in an area that loses power regularly, for days at a time)" CreationDate="2010-08-13T17:39:59.477" UserId="67" />
  <row Id="5097" PostId="5119" Text="I'm in Québec, Canada. Here most alcohol (except beer and some wine) is are sold in the SAQ (a government-owned corporation responsible for the trade of alcoholic beverages). Meanwhile, I found it in a grocery in the past, but we moved and I cannot find it anymore." CreationDate="2010-08-13T17:45:18.470" UserId="1956" />
  <row Id="5098" PostId="4944" Text="@Lorenzo: I fry all of my breakfast. Its not the healty option, but its the option that tastes the best! :)" CreationDate="2010-08-13T17:56:49.193" UserId="1712" />
  <row Id="5099" PostId="4944" Text="@Richard.  That's true, but it does do something weird to the corn flakes." CreationDate="2010-08-13T18:02:27.780" UserId="210" />
  <row Id="5100" PostId="5124" Text="@Joe - That particular advantage is not a big concern for me. I live in an urban area that rarely loses power + I have a propane camp stove to use in case of emergency. I'm mostly looking for insight on the cooking aspects with each type." CreationDate="2010-08-13T18:04:52.343" UserId="1759" />
  <row Id="5101" PostId="5126" Text="Great find Neil - I was going to suggest water displacement or creating a quick and dirty fulcrum/balance beam and comparing it to objects of known weights - but .53 cups is SO much easier!" CreationDate="2010-08-13T18:17:56.017" UserId="1236" />
  <row Id="5102" PostId="5126" Text="Thanks just what I was looking for" CreationDate="2010-08-13T18:18:44.720" UserId="210" />
  <row Id="5103" PostId="5107" Score="4" Text="That's tough.  Girlfriend. Bacon. Girlfriend. Bacon... _Bacon!_&#xA;What about 'lean' pork bacon?  On a personal and deceptive note, I've found that girls on a diet will be absolutely content eating food slathered in in butter so long as they don't know it's in there.  Get her the real bacon.  Tell her it's bison or somesuch.  See how she feels the next day.  Tell her it was real.  Duck.  Run.  Ask her if she still wants to diet once you're no longer in striking distance." CreationDate="2010-08-13T18:23:49.390" UserId="1443" />
  <row Id="5104" PostId="5095" Text="I should note that I've never actually worked in a large kitchen. I have a vague recollection from university that the canteen did fried eggs on the griddle." CreationDate="2010-08-13T18:31:29.343" UserId="1549" />
  <row Id="5105" PostId="5111" Text="my arteries are clogging just from looking at the picture." CreationDate="2010-08-13T18:36:51.797" UserId="835" />
  <row Id="5106" PostId="5127" Score="1" Text="On consideration reheating doesn't make much sense. The reheating would probably take as long as the initial cooking." CreationDate="2010-08-13T18:37:56.787" UserId="1549" />
  <row Id="5107" PostId="5126" Score="6" Text="mad props to anyone who can eyeball .53 cups." CreationDate="2010-08-13T18:38:54.927" UserId="1816" />
  <row Id="5108" PostId="5088" Text="Thanks, Sarge! I hadn't thought of washing them, but that is a great idea.  Yeah, my biggest quip with them is how much firmer they get after I add the cold drink, so that should help. I would think that soaking them in the syrup would also help form a barrier, but I guess that gets washed off when I add the drink.  Wow, I can't believe you're getting bubbles - what flavors are you going to get? I prefer Taro or Taro+Coconut, but the possibilities are endless.  Have fun and thanks again. PS - I'll accept your answer if nothing else comes down the pipe.  You've clearly done some great research." CreationDate="2010-08-13T18:46:30.437" UserId="1832" />
  <row Id="5109" PostId="5129" Score="2" Text="Best answer here. If it can be done ahead of time with little loss in quality, you would see it done in mass-preparation venues such as McDonald's. They don't, which is the answer right there." CreationDate="2010-08-13T18:56:21.057" />
  <row Id="5110" PostId="5133" Text="Way to innovate." CreationDate="2010-08-13T19:01:14.523" UserId="1816" />
  <row Id="5111" PostId="4944" Text="Hmm, deep fried corn flakes... that sounds good!" CreationDate="2010-08-13T19:05:10.723" UserId="16" />
  <row Id="5112" PostId="4652" Text="@Nathan Koop: true, but the fact that this was a news-worthy story tells me that's it's not overly likely." CreationDate="2010-08-13T19:18:50.660" UserId="43" />
  <row Id="5113" PostId="5100" Text="Wondeful, Ocaasi, thanks for starting the final edit on this." CreationDate="2010-08-13T19:24:14.953" UserId="1393" />
  <row Id="5114" PostId="5088" Text="I just bought the unflavored ones, because what I read about them was that the flavored just had the inclusion of a fruit juice.  Do the flavored cook different than the non flavored? Can't I just use the juice I want to make them flavored however they want?" CreationDate="2010-08-13T19:30:42.377" UserId="446" />
  <row Id="5115" PostId="5088" Score="1" Text="oh and no problem, I have been opening up my world a lot based on the questions on this site." CreationDate="2010-08-13T19:31:39.443" UserId="446" />
  <row Id="5116" PostId="5107" Score="1" Text="I helped my wife diet before our wedding, and we learned the key was moderation.  Not to imply that I know what's best for you guys by any means, but as long as your lifestyle is healthy and you're tracking everything, there's no reason you can't have real bacon for Sunday breakfast, for example.  That's why plans like Weight Watchers can allow you to &quot;eat anything&quot; and still work great - because you're tracking your overall eating plan, not just focusing on &quot;this is good, this is bad&quot;.  Too much water can kill you.  It's about striking a balance.  Just some ammo in case you need it :)" CreationDate="2010-08-13T19:32:46.600" UserId="1236" />
  <row Id="5119" PostId="4943" Text="I presume someone must sell English/American style bacon in Italy, as international hotels seem to have it. I did look up some UK mail order suppliers, but none of them do international exports - maybe I should tell the Italian family deli at the end of the road that they should be sending bacon the other way. British style toasting bread is difficult to come by to, but I would go with a white Italian bread over the long-life white 'American' bread I've seen in some supermarkets." CreationDate="2010-08-13T19:51:16.133" UserId="597" />
  <row Id="5123" PostId="960" Score="1" Text="Probably worth noting here that I'm not asking how to *make* a Manhattan, or soliciting favorite Manhattan variations. I'm asking for the canonical composition (if such a thing exists...) Consider it along with questions such as, &quot;What is a roux?&quot; or &quot;What is creme fraiche?&quot;." CreationDate="2010-08-13T20:40:54.533" UserId="86" />
  <row Id="5126" PostId="5140" Score="4" Text="That first option sounds disgusting!" CreationDate="2010-08-13T20:57:55.210" UserId="1259" />
  <row Id="5127" PostId="5143" Text="Another downside for hobs with touch controls: just a little damp on the controls gets them flashing E for Error and turns off the heat. If you are working intensively at the hob, that can happen often enough that it becomes annoying." CreationDate="2010-08-13T21:10:11.000" UserId="1549" />
  <row Id="5128" PostId="5140" Text="@yossarian : it is not. the mix has a very pleasant taste which goes perfect with fish and other seafood. In particular, it is perfect for this entree': cook the shrimps, let them cool down, mix them with the ketchup+mayonnaise, then serve cold, into a large iceberg salad leaf. it's quick to prepare, very good to open a fish-based dinner and visually nice." CreationDate="2010-08-13T21:11:08.797" UserId="1342" />
  <row Id="5129" PostId="5143" Text="@Chris : very true. Had the same issue." CreationDate="2010-08-13T21:14:01.730" UserId="1342" />
  <row Id="5130" PostId="5140" Text="@stefano, I guess I'll have to try it, but I'm highly skeptical." CreationDate="2010-08-13T21:21:30.537" UserId="1259" />
  <row Id="5131" PostId="4856" Score="2" Text="@Lorenzo : Spaghetti GOTO 20. oh wait... that's why it's called spaghetti code ! ;)" CreationDate="2010-08-13T21:29:04.423" UserId="1342" />
  <row Id="5132" PostId="5133" Text="Nice solution. What's a measuring jug?" CreationDate="2010-08-13T21:34:10.387" UserId="1601" />
  <row Id="5133" PostId="5094" Score="1" Text="Am I the only one who feels this is off topic?" CreationDate="2010-08-13T21:38:20.887" UserId="60" />
  <row Id="5134" PostId="5097" Score="1" Text="hydrogen peroxide? in the mouth? are you sure?" CreationDate="2010-08-13T21:41:07.300" UserId="905" />
  <row Id="5137" PostId="4761" Text="The binding portion was right on target: Thanks!!" CreationDate="2010-08-13T21:50:49.483" UserId="177" />
  <row Id="5141" PostId="5097" Score="2" Text="@iwein 3% hydrogen peroxide can be used as an oral debriding agent (it kills the surface cells and bacteria).  It's on the standard bottle instructions for every unit I've seen in the US.  Over the counter, any drug-store or market.  Gargle for 1-10 minutes.  It tingles, foams a bit.  Don't swallow.  Almost 100% sure." CreationDate="2010-08-13T22:08:32.840" UserId="1443" />
  <row Id="5142" PostId="5100" Text="@Michael Oh no, it took ingenuity to ask for a list of milks.  I give you full due." CreationDate="2010-08-13T22:10:26.647" UserId="1443" />
  <row Id="5143" PostId="5151" Text="I own and have tried every flavor of bacon salt :) Flavors include hickory, jalapeno, cheddar...there's 9 total, I believe. It's vegetarian, kosher, the nutritional info only has sodium above 0.  The ingredients list is a little long, and it has MSG, but it is a great thing to have on hand to add some smoky bacon flavor to a dish.  A lot of my vegetarian friends swear by it. Definitely a cool way to add some depth, easily, to a dish such as scrambled eggs. I use it to crust my grilled cheese, too. It was definitely very helpful in helping my wife keep her pre-wedding diet interesting :)" CreationDate="2010-08-13T22:12:14.820" UserId="1236" />
  <row Id="5144" PostId="172" Text="I tried sun drying but it lost all the flavor." CreationDate="2010-08-13T22:12:36.130" UserId="35" />
  <row Id="5145" PostId="5140" Score="2" Text="ketchup and mayo is mary-rose sauce in the UK, and is served with prawn cocktail in place as the equivalent of cocktail sauce in the US.&#xA;&#xA;but I wouldn't put it on scallops." CreationDate="2010-08-13T22:22:54.623" UserId="1761" />
  <row Id="5147" PostId="5067" Score="2" Text="+1 The Monterey Bay Aquarium also makes it available as an iphone app: http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx&#xA;I use it *all the time*." CreationDate="2010-08-13T22:25:53.340" UserId="1434" />
  <row Id="5153" PostId="5124" Text="Converted to community wiki" CreationDate="2010-08-13T23:32:20.953" UserId="99" />
  <row Id="5154" PostId="4278" Text="I'll add budget info in the question, a good point." CreationDate="2010-08-14T00:25:26.390" UserId="91" />
  <row Id="5155" PostId="5111" Text="@sdg: yeah, but it looks awesome!" CreationDate="2010-08-14T00:29:52.107" UserId="1878" />
  <row Id="5158" PostId="5094" Score="2" Text="It's eating-related,ingredient-related, possibly addresses a unique aspect of sulfurous foods, includes foods (herbs, lemon) as components of the answers.  I think it's borderline.  It would be better phrased to add the 'why' garlic and onions have this effect, so that the food-science is better explained (as well as for potential cures)." CreationDate="2010-08-14T01:52:10.227" UserId="1443" />
  <row Id="5160" PostId="5140" Text="@Alex  Ketchup and mayo is actually closer to russian-dressing (or french dressing).  Cocktail sauce doesn't have any eggs/fat, just tomato, vinegar, and horseradish." CreationDate="2010-08-14T01:57:56.327" UserId="1443" />
  <row Id="5162" PostId="5094" Text="The site clearly states that it's about food preparation, but the title of the site is &quot;Food and Cooking&quot;, implying that food preparation is only part of the site. Hmm. Off to meta I go!" CreationDate="2010-08-14T02:11:48.073" UserId="1601" />
  <row Id="5163" PostId="5148" Score="1" Text="&quot;Chlorophyll&quot;, not &quot;chlorofyl&quot;. Can someone with rep to edit please correct?" CreationDate="2010-08-14T02:13:28.070" UserId="1601" />
  <row Id="5164" PostId="5105" Text="I thought everyone had one!" CreationDate="2010-08-14T02:14:24.090" UserId="1601" />
  <row Id="5167" PostId="5155" Text="There's a wiki just on powdered eggs?  I could see one just on eggs, but just on powdered eggs seems kinda narrowly focused to me." CreationDate="2010-08-14T02:24:33.847" UserId="67" />
  <row Id="5168" PostId="5168" Score="1" Text="I agree -- I never peel more than about 2&quot; (5cm) of the bottom, and only then then they're fiberous and tough." CreationDate="2010-08-14T02:34:53.353" UserId="67" />
  <row Id="5169" PostId="5171" Text="Wil, thanks again for the clarification. You're right that we're talking about the same thing: 'moist'=='instant' :-)  Thanks so for checking that out.  I have tried both 7:1 and 8:1 for the water, with pretty much the same results...I think other variables are affected them more.  Is the extra water basically to help keep the starch off the pearls?  As in, what Sarge is getting at with washing the pearls off with hot water when they're done?  I usually do 30 and 25 for my times, I'll have to try 40 and 20.  Do you have any tips for keeping the pearls soft once you add the cool liquid? Thanks." CreationDate="2010-08-14T02:40:43.667" UserId="1832" />
  <row Id="5170" PostId="2773" Text="See also:  http://cooking.stackexchange.com/questions/1710/which-food-writers-do-you-take-to-bed, and the food-science tags on this site, http://cooking.stackexchange.com/questions/tagged/food-science." CreationDate="2010-08-14T02:43:08.450" UserId="1443" />
  <row Id="5172" PostId="5173" Text="Hygroscopic strikes again!" CreationDate="2010-08-14T03:05:20.300" UserId="1443" />
  <row Id="5173" PostId="5173" Text="p.s.  why would having more molasses make it hygroscopic, I thought that meant water-seeking.  Wouldn't the drier ingredient absorb more water?" CreationDate="2010-08-14T03:06:30.813" UserId="1443" />
  <row Id="5174" PostId="5164" Text="This is also what I was thinking (option c), until I read Joe's answer.  If Joe's isn't doable (too much extra hardware to buy, etc..), I like your response and additional ideas." CreationDate="2010-08-14T03:07:22.590" UserId="1832" />
  <row Id="5176" PostId="5105" Text="I thought no one had one." CreationDate="2010-08-14T03:23:10.277" UserId="1832" />
  <row Id="5177" PostId="5173" Text="@Ocaasi : I'd assume it has to do with specific chemical bonds; both honey and molasses are more hygroscopic than white sugar, at least in baked goods.  (I'm not sure if that's true before they've been cooked into something)." CreationDate="2010-08-14T03:23:38.610" UserId="67" />
  <row Id="5178" PostId="5164" Text="@Chad : you don't *have* to buy extra pans, or even a piping bag (if you're willing to fold wax paper, and possibly get messy if it goes wrong)  If you're going to use two pans, lower the heat by 25F / ~14C degrees, level them both, and probably stack them top-sides together (so the top layer is upside down, but not the bottom layer), and sort of spackle in any gap w/ icing.  But I wouldn't skimp on a turn-table (I use a lazy susan I got for maybe $10), as it'll let you turn the cake while holding the spatula still as you smooth the sides." CreationDate="2010-08-14T03:32:07.507" UserId="67" />
  <row Id="5179" PostId="5155" Score="1" Text="I had the same thought. It's a Wikipedia *article*." CreationDate="2010-08-14T04:13:49.223" UserId="1601" />
  <row Id="5180" PostId="4967" Text="After all this, the markets didn't have pearl onions today; a grocer at a Wegmans thinks they may be a seasonal vegetable around here (but [this page](http://www.chow.com/ingredients/54) indicates that they should be in season now)." CreationDate="2010-08-14T04:22:30.183" UserId="1601" />
  <row Id="5181" PostId="5083" Text="Thanks for these great tips.  I ran them under water last time, too, when I had trouble peeling them!  I tried green chilies again tonight, and the roasted skins practically just fell off after letting them steam for a moment." CreationDate="2010-08-14T04:49:28.143" UserId="1928" />
  <row Id="5182" PostId="5164" Text="@chad joe's answer is going to give you much more consistent results.  Mine was more the lazy cook that hates baking answer.  Basically, use joe's for professional results, only use mine when you are doing a cake on the quick." CreationDate="2010-08-14T04:51:01.010" UserId="446" />
  <row Id="5183" PostId="5081" Text="@dmckee Alas, there was no hint for me to take.  I searched for &quot;peel green chilies&quot; and there were no results for peppers on the entire page of search results.  Perhaps &quot;peel&quot; isn't even the right word, but hey, I never claimed I was a pro." CreationDate="2010-08-14T05:00:40.153" UserId="1928" />
  <row Id="5184" PostId="5077" Text="Thanks, I wasn't sure whether &quot;freshness&quot; equated to &quot;non-moldy&quot;.  Makes sense that if something goes moldy in there, you're going to end up with a mold farm." CreationDate="2010-08-14T05:18:44.367" UserId="1928" />
  <row Id="5187" PostId="5094" Text="The title of the site is actually just &quot;cooking&quot; now. The food is just in the logo, and I think it was a regretable choice." CreationDate="2010-08-14T06:21:22.037" UserId="60" />
  <row Id="5188" PostId="5176" Score="2" Text="I do disagree about the settings.  I have found most settings to blend equally well, but the higher settings tend to aerate much more, which is sometimes good and sometimes bad depending on the dish." CreationDate="2010-08-14T06:57:24.117" UserId="1443" />
  <row Id="5189" PostId="5152" Text="Flour?  What's the thinking..." CreationDate="2010-08-14T07:05:30.433" UserId="1443" />
  <row Id="5191" PostId="5140" Text="you ave far more than two choices. just saying. e.g. you could sear very hard in butter and oil, serve with deep fried leeks on top and brown butter to garnish." CreationDate="2010-08-14T08:42:51.727" />
  <row Id="5193" PostId="5177" Score="1" Text="Hey haydenmuhl.  This is an interesting question but it's unlikely to have one 'correct' answer.  Because of that, would you edit your post so that it's _community wiki_.?  That means that all the answers will be editable.  You can read more about it here: http://meta.stackoverflow.com/questions/11740/what-are-community-wiki-posts/11741#11741." CreationDate="2010-08-14T09:38:26.803" UserId="1443" />
  <row Id="5194" PostId="5140" Text="@yossarian : I discussed a bit with my mother, and we agreed that it would be better with boiled scallops, rather than fried. The point is that scallops is a sweet meat, not unlike shrimps. If you fry it, it becomes a bit bitter due to the cooking, but if you boil it, it stays sweet and thus the rose sauce is appropriate, imho. I am revising my answer though." CreationDate="2010-08-14T11:35:03.983" UserId="1342" />
  <row Id="5195" PostId="5140" Text="@stefano, ok. That makes a bit more sense. I suppose it would work better with smaller scallops too. I prefer large ones with a nice sear on them. BTW, could you please include North American standard temps in your post? ;o)" CreationDate="2010-08-14T13:58:26.800" UserId="1259" />
  <row Id="5196" PostId="5087" Text="@Darin I've been mostly on my way out, but I probably should have asked earlier ;)" CreationDate="2010-08-14T13:58:28.877" UserId="1833" />
  <row Id="5197" PostId="5103" Text="They had those big aluminium pans (like [this](http://ecx.images-amazon.com/images/I/319QGPGA61L.jpg) one) and those were mostly filled with 1.5 to 2 layers of fried eggs with a lot of oil in between, i.e. it wasn't really difficult to grab one. Breaking percentage was probably around 10-15%, but for the most part, only yolks were broken." CreationDate="2010-08-14T14:03:25.353" UserId="1833" />
  <row Id="5198" PostId="5095" Text="I suppose they either used a griddle or were baking them, but the amount of oil suggests griddle. I can't imaging doing that many eggs on a normal household pan, even with many of them." CreationDate="2010-08-14T14:09:31.593" UserId="1833" />
  <row Id="5201" PostId="5182" Score="1" Text="Any of the 'winter squash' will work -- acorn, butternut, hubbard, etc." CreationDate="2010-08-14T14:29:03.123" UserId="67" />
  <row Id="5202" PostId="506" Text="I use a cast-iron casserole with a heavy lid. With some recipes it can help to add a tightly wrapped layer of foil over the top of the casserole before putting the lid on top, if you want to keep even more moisture in than the heavy lid alone will provide." CreationDate="2010-08-14T14:41:22.220" UserId="597" />
  <row Id="5203" PostId="5173" Text="Yes, you can add molasses to light brown sugar to achieve a darker brown sugar, and you can even add molasses to white sugar to make any desired darkness of brown sugar. Just add the molasses *slowly* to the sugar in a bowl, and keep mixing until the color is homogenous (and is what you desire)." CreationDate="2010-08-14T15:09:07.457" UserId="220" />
  <row Id="5204" PostId="5173" Text="@Kevin : a litte research after I posted my message last night suggested adding 1.5 tsp molasses to 1c. white sugar for 'light brown' and 1TB molasses to 1c. white flour for 'dark brown'.  (specifically, 3.5% and 6.5% molasses to white sugar ratios), but it won't behave exactly like brown sugar, as it'll be grittier." CreationDate="2010-08-14T15:12:31.727" UserId="67" />
  <row Id="5205" PostId="5140" Text="@Stefano, Aside from this site, mothers are the best source of cooking information! :o)" CreationDate="2010-08-14T15:13:57.000" UserId="1259" />
  <row Id="5206" PostId="5140" Text="@yossarian : no, I'm already in compliance with the worldwide standard for that :P I find scallops to be great in the oven, with the second procedure I described, together with the orange part of the scallop. They are easy to prepare, and they are nice for presentation (the shell helps a lot, and you can recycle it)" CreationDate="2010-08-14T15:46:08.337" UserId="1342" />
  <row Id="5207" PostId="5143" Text="Thanks for the input. More for my remodel file. Also, added an update to the OP." CreationDate="2010-08-14T16:59:38.690" UserId="1759" />
  <row Id="5208" PostId="5183" Text="I have substituted sweet potatoes for pumpkin pretty often and it has worked quite well." CreationDate="2010-08-14T17:29:53.990" UserId="364" />
  <row Id="5212" PostId="5128" Text="Powdered sugar is denser than castor sugar." CreationDate="2010-08-14T19:23:01.940" UserId="1101" />
  <row Id="5213" PostId="5170" Score="1" Text="Another way to cut that I have used is either thread or dental floss.  *Circle* the cake, then slowly pull through.  Makes a nice clean and even cut." CreationDate="2010-08-14T19:47:23.443" UserId="835" />
  <row Id="5214" PostId="5185" Text="Exactly.  Gotta have those baffles to keep the flow from staying stuck to the outer edge of the container." CreationDate="2010-08-14T20:07:05.750" UserId="1756" />
  <row Id="5215" PostId="5085" Text="wanna give us reference / location for those so we can add them to the index above? (or just go ahead and put them in)" CreationDate="2010-08-14T20:23:29.097" UserId="1393" />
  <row Id="5217" PostId="4543" Score="1" Text="+1 / This should really be the accepted answer!" CreationDate="2010-08-14T20:33:14.953" UserId="16" />
  <row Id="5218" PostId="5185" Text="Great to know - thanks Joe!" CreationDate="2010-08-14T20:50:51.497" UserId="1832" />
  <row Id="5219" PostId="5103" Text="@Rassie:  That's what is commonly called a &quot;hotel pan&quot;.  If there wasn't any browning around the edges of the egg white at all I'd say they were probably done in the steamer.  If there was a little bit of browning, then most likely in the oven." CreationDate="2010-08-14T21:17:54.397" UserId="426" />
  <row Id="5220" PostId="5190" Text="Thanks. Just the kind of info I'm looking for." CreationDate="2010-08-14T21:57:19.303" UserId="1759" />
  <row Id="5221" PostId="5194" Text="I always figured mango was more used in salsa?  I haven't seen it in guacamole, but I'm sure it's good." CreationDate="2010-08-14T22:09:06.393" UserId="1832" />
  <row Id="5222" PostId="5185" Text="The baffles in my blender had always irritated me, because they make it hard to clean -- I hadn't realised they were required. If a square blender allows a smooth interior, then that's a plus." CreationDate="2010-08-14T22:22:09.237" UserId="1975" />
  <row Id="5223" PostId="5183" Text="I have eaten sweet potatoes in Long Island that had a taste very close to pumpkin; I have not found sweet potatoes in Italy with the same taste as those one, though." CreationDate="2010-08-14T23:10:18.757" UserId="1229" />
  <row Id="5224" PostId="5185" Score="1" Text="@tdavies : there will still be baffles, they just might not need to be as significant in a square carafe." CreationDate="2010-08-14T23:18:30.677" UserId="67" />
  <row Id="5225" PostId="5176" Score="1" Text="@Ocassi : I agree on the multiple speeds.  I like my hand-my-down 30+ year old blender ... rather than buttons, there's a slide adjustment for speed, so it's easy to slowly ease up the speed, so you don't run into the sudden explosion when you kick it straight from a stop to high speed." CreationDate="2010-08-14T23:21:56.273" UserId="67" />
  <row Id="5226" PostId="5085" Text="I've seen it on the discovery channel. Walrus milk has been consumed by the Inuit people for centuries. The elephant thing was in Africa, I don't remember details." CreationDate="2010-08-14T23:31:25.353" UserId="60" />
  <row Id="5227" PostId="5207" Text="possible duplicate of [Quickest, and safest way, to bring milk to boil](http://cooking.stackexchange.com/questions/1028/quickest-and-safest-way-to-bring-milk-to-boil)" CreationDate="2010-08-15T00:15:39.200" UserId="403" />
  <row Id="5228" PostId="5207" Text="Suggest you put &quot;unattended&quot; in the title to distinguish it from the possible duplicate question." CreationDate="2010-08-15T00:27:26.210" UserId="1601" />
  <row Id="5229" PostId="5208" Text="Is it against site policy for Chad to ask post the recipe so Martha can comment?" CreationDate="2010-08-15T00:40:22.440" UserId="1601" />
  <row Id="5230" PostId="5118" Text="The OP is asking where to find such things, I think. This question is regional, but seeing the *kind of store* where MauriceL end up finding kosher salt at might be instructive to city dwellers. (Here in the northeast US, we get it in the supermarket.)" CreationDate="2010-08-15T00:43:35.867" UserId="1601" />
  <row Id="5231" PostId="334" Text="This didn't work for me with chili. My wife says it doesn't work with soup either." CreationDate="2010-08-15T00:53:11.027" UserId="1601" />
  <row Id="5232" PostId="4761" Text="@AttilaNYC - great!" CreationDate="2010-08-15T03:02:15.190" UserId="1816" />
  <row Id="5233" PostId="5173" Score="1" Text="If the brown sugar is being creamed with fat it's not even necessary to first mix the white sugar and molasses together...just dump in all together." CreationDate="2010-08-15T03:20:20.847" UserId="426" />
  <row Id="5234" PostId="3921" Text="Orange juice helps also. (Same principle as lemon juice, I assume.)" CreationDate="2010-08-15T04:05:44.847" UserId="1601" />
  <row Id="5235" PostId="447" Score="2" Text="With a little practice, you can tell when pasta is done by stirring it with a wood spoon. (Not so much with ravioli or tortellini.) Nothing beats the taste test, though." CreationDate="2010-08-15T04:10:25.567" UserId="1601" />
  <row Id="5236" PostId="5170" Text="@sdg : as the thread isn't going to leave as clean of a cut, I'd recommend taking a pastry brush and sweeping of any loose crumbs you might get from it, so they don't get in your icing.  (the crumb coat can only do so much)" CreationDate="2010-08-15T08:02:11.993" UserId="67" />
  <row Id="5238" PostId="5208" Text="Thanks Martha.  It's good to know about possibly adjusting the leavening." CreationDate="2010-08-15T12:48:53.043" UserId="1832" />
  <row Id="5240" PostId="5230" Score="1" Text="Great answer.  I think I will also accept a little mushyness after defrosting (they're probably going into a curry anyway!).  My main concern was loosing heat and/or flavour after freezing but that doesn't seem to be the case!" CreationDate="2010-08-15T13:28:17.753" UserId="1747" />
  <row Id="5241" PostId="5230" Score="1" Text="See the answers on freezing blueberries for advice on quick freezing : http://cooking.stackexchange.com/questions/1192/whats-a-good-technique-for-freezing-blueberries" CreationDate="2010-08-15T13:33:04.453" UserId="67" />
  <row Id="5242" PostId="5234" Text="Coincidentally, it *is* a Smucker's jam :-)  Thanks." CreationDate="2010-08-15T14:19:23.107" UserId="396" />
  <row Id="5243" PostId="922" Text="Agree on all counts. I tore out an electric ceramic field and put in a (5-ring, with wok burner :D ) gas stove, using a bottle under the sink. Lasts amazingly long, and for me, too, the pleasure of cooking with gas is no contest." CreationDate="2010-08-15T14:31:59.147" UserId="204" />
  <row Id="5244" PostId="348" Score="1" Text="on a semi related question; I wish there was a chart for the list of basic or absolute minimum ingredients to make let's say fajitas, chilli, etc .." CreationDate="2010-08-15T14:43:54.907" UserId="87" />
  <row Id="5245" PostId="5196" Score="1" Text="Any chance you could also tell us where the Portugese &quot;chouriço&quot; fits in on this scale?  It's the only &quot;version&quot; I'm able to find in the supermarkets here." CreationDate="2010-08-15T15:18:11.303" UserId="41" />
  <row Id="5247" PostId="5196" Text="To the best of my knowledge it's Chourico is just the Portuguese spelling of Chorizo.  As far as the fat content and whether its more the &quot;eating&quot; or &quot;cooking&quot; type, I don't know." CreationDate="2010-08-15T15:58:26.223" UserId="426" />
  <row Id="5248" PostId="5242" Text="I guess storage rooms are not cleaned daily though.." CreationDate="2010-08-15T17:25:52.263" UserId="1342" />
  <row Id="5249" PostId="5240" Text="I wonder about 24 hour restaurants as well?  IHOPs come to mind." CreationDate="2010-08-15T17:34:27.227" UserId="1832" />
  <row Id="5250" PostId="5235" Text="Ahhh, happy memories...  I have my (very pretty) AOA still around somewhere." CreationDate="2010-08-15T17:35:06.057" UserId="835" />
  <row Id="5251" PostId="5242" Text="No. I presume that the focus in on cleaning any surfaces where 'dangerous' ingredients (like seafood, raw poultry, etc) have been stored or prepared. Anything that can be stored at room temperature tends to be 'safe'." CreationDate="2010-08-15T17:46:05.413" UserId="597" />
  <row Id="5252" PostId="5240" Score="1" Text="@Chad : if they keep this level, they rotate fridges I guess." CreationDate="2010-08-15T17:55:03.227" UserId="1342" />
  <row Id="5253" PostId="4583" Text="yep, rigatoni is also fine. It depends on the household. In mine we tend to prefer long pasta, so we are not very skilled with short options." CreationDate="2010-08-15T18:00:44.947" UserId="1342" />
  <row Id="5254" PostId="5248" Text="ok, so cleaning the innards of the fridge twice a day is maybe a bit excessive." CreationDate="2010-08-15T18:04:43.893" UserId="1342" />
  <row Id="5255" PostId="5251" Text="The middle paragraph of this is a little confusing; if someone were to make say a carrot, beet, and tarragon salad, without adding any sugar to it, I can't see that they would call it sweet. That would traditionally be thought of as savory. (The rest I agree with)." CreationDate="2010-08-15T19:44:11.250" UserId="1393" />
  <row Id="5256" PostId="5240" Text="That makes sense.  Good point." CreationDate="2010-08-15T20:01:30.803" UserId="1832" />
  <row Id="5257" PostId="5256" Text="I did this by accident. Two eggs in a glass and some water for 5 mins. What a mess!" CreationDate="2010-08-16T00:12:12.810" UserId="21" />
  <row Id="5258" PostId="5269" Score="4" Text="in short trace amounts of gluten can harm your celiac friend. &#xA;if your to handle gluten products while your guest is in your home, keep these items in a separate area of the kitchen, remove residue or crumbs, and wash hands well and often." CreationDate="2010-08-16T01:52:37.047" UserId="2005" />
  <row Id="5259" PostId="5189" Score="1" Text="You're right about green vs. white.  White is just the same plant grown without light." CreationDate="2010-08-16T02:40:22.847" UserId="1496" />
  <row Id="5260" PostId="4516" Text="It was funny, my wife very quickly added a bunch of comments when I was doing this: &quot;What are you doing? Make sure you cut all the potatoes to roughly the same size&quot;, &quot;In general when boiling starch you start from cold&quot; and so on ... there is so much unwritten knowledge to even the simplest of tasks" CreationDate="2010-08-16T02:43:27.080" UserId="138" />
  <row Id="5261" PostId="5260" Text="Thanks, It sounds like even if I bug bombed, they can still come back. My research seems to show that most wheat products can contain these guys. And when summer rolls around--they might just get the right humidity to hatch." CreationDate="2010-08-16T02:51:26.157" UserId="1387" />
  <row Id="5262" PostId="5208" Text="@Neil: nope. The policy is against recipe swapping/solicitation in the general form of &quot;what are good recipes for ...?&quot;" CreationDate="2010-08-16T02:53:46.667" UserId="60" />
  <row Id="5263" PostId="1321" Text="@AdmaF: this would indeed be ideal, but I've never once seen it in any popular cook book, recipe card, or most web sites. Also, this would still not address the matter of breaking up clumps or aerating." CreationDate="2010-08-16T03:01:03.123" UserId="43" />
  <row Id="5264" PostId="5265" Score="10" Text="As someone with food allergies (not celiac, though I've cooked for people with celiac), I'd suggest *asking* the guest what they need -- if this is at all possible. They can tell you what you should do to help keep them comfortable." CreationDate="2010-08-16T03:13:34.003" UserId="1108" />
  <row Id="5265" PostId="5042" Text="The question addresses food-doneness, cooking-times, and food-safety (if the cook isn't sure about the status of cured vs. cooked meat).  I'd keep it open, preferably with some more explanation of the author's intent." CreationDate="2010-08-16T03:22:32.527" UserId="1443" />
  <row Id="5267" PostId="5208" Text="@hobodave: Thanks, just looking for clarification." CreationDate="2010-08-16T04:00:50.807" UserId="1601" />
  <row Id="5268" PostId="5269" Text="@julie  Good answer.  You comment looks like an additional point.  If you want, you can click 'edit' at the bottom of your answer and update it directly.  There's no limit to how many times you can edit your answer." CreationDate="2010-08-16T04:04:48.790" UserId="1443" />
  <row Id="5269" PostId="5269" Text="Thanks julie, I guess I'm just going gluten free for week.  At least I'll get to try some those gluten free recipes I have :)" CreationDate="2010-08-16T04:23:17.280" UserId="446" />
  <row Id="5270" PostId="4957" Text="Chad it looks like this interesting but very open-ended question is going nowhere.  Can you rephrase it?  I think the problem is that everyone makes different sides, with different sauces, and thus there isn't any direction for people to take it.  It's like asking, &quot;what sauce can I make that's not typically made?&quot; or &quot;what accidental sauce can I make from a dish's leftovers&quot;.  The latter might work, but the former is a non-starter." CreationDate="2010-08-16T04:30:45.713" UserId="1443" />
  <row Id="5271" PostId="5207" Score="1" Text="Hi joyjit.  I updated the title to reflect the duplicate concerns.  As you indicated, I think it will help emphasize the specific scope of your question.  If you don't like it, feel free to change it back, though there is some momentum towards this question being closed and merged as a duplicate, which is probably not your first choice." CreationDate="2010-08-16T04:45:01.607" UserId="1443" />
  <row Id="5272" PostId="5085" Text="Interesting... I just tried for awhile to google up some details of either of those things, didn't have any luck so I'm not adding them to the index answer for now. If anyone can locate the info, please add it!" CreationDate="2010-08-16T04:46:51.760" UserId="1393" />
  <row Id="5273" PostId="5066" Text="+1 for calling eggs artful. genius..." CreationDate="2010-08-16T04:51:31.350" UserId="1443" />
  <row Id="5274" PostId="4880" Score="1" Text="Also note that substituting some wholemeal flour for white flour is &quot;healthier&quot; than just adding some fibre." CreationDate="2010-08-16T05:21:30.863" UserId="1502" />
  <row Id="5275" PostId="5224" Text="All great ideas - the ginger really worked, and I'll try some of the others next time." CreationDate="2010-08-16T05:34:06.443" UserId="243" />
  <row Id="5276" PostId="5194" Text="I liked the mango idea, but it would have been over the top with all the other stuff. Next time." CreationDate="2010-08-16T05:34:35.023" UserId="243" />
  <row Id="5277" PostId="5192" Score="3" Text="Thanks again everyone. It was fun to win, but better to get the recipe. This is by far the best guacamole I've ever had, and I've had a lot of guacamole." CreationDate="2010-08-16T05:49:25.757" UserId="243" />
  <row Id="5278" PostId="5267" Text="I was thinking about getting a dehydrator. Which grain mill are you using?" CreationDate="2010-08-16T07:01:22.053" UserId="1981" />
  <row Id="5280" PostId="5278" Text="I think that post will cover it." CreationDate="2010-08-16T07:05:55.660" UserId="1443" />
  <row Id="5281" PostId="5280" Text="Sorry if my answer sounds a bit weird, but I've never written a recipe in english :P" CreationDate="2010-08-16T07:28:16.730" UserId="1990" />
  <row Id="5282" PostId="5278" Text="This question covers an entirely different ground than the other one.  It is discussing how to pass on your trained palate to others in quick and efficient method. The answers to the other question don't read as suitable explanations for this one. In other words, you couldn't take any of them and place it under this question and expect it to be accepted." CreationDate="2010-08-16T08:05:33.663" UserId="446" />
  <row Id="5283" PostId="5278" Text="You're missing the obvious @sarge. If you ask &quot;how much do I salt?&quot; the answer is in that thread. If you ask &quot;how do I teach someone to salt?&quot;, the answer is &quot;go read that thread&quot;. Marking this as a duplicate does just that." CreationDate="2010-08-16T08:09:00.580" UserId="60" />
  <row Id="5284" PostId="5256" Text="+1 proceed with caution :D" CreationDate="2010-08-16T09:33:39.337" UserId="1990" />
  <row Id="5285" PostId="2579" Score="2" Text="Starch gelation is by far the primary reason, flavour is a side effect." CreationDate="2010-08-16T10:33:50.607" UserId="1123" />
  <row Id="5287" PostId="5278" Text="I grasp your point, but sending someone to that thread isn't going to the best way to teach someone to salt. The answer to every question on this site could just be &quot;google it&quot; but we all know that this site exists because that isn't the best answer to the problem, and in this case, read that thread isn't the best answer to how do I teach this person in front of me how to salt food correctly." CreationDate="2010-08-16T11:10:31.443" UserId="446" />
  <row Id="5288" PostId="5267" Text="@Andre - I use a grain mill attachment for the KitchenAid, grew up with a Bosch that had a grinder that did an excellent job.  I appreciate multi-taskers." CreationDate="2010-08-16T11:20:08.543" UserId="1816" />
  <row Id="5289" PostId="3" Score="1" Text="Brown eggs are cheaper, at least where I live" CreationDate="2010-08-16T11:20:37.277" UserId="87" />
  <row Id="5290" PostId="5278" Text="@sarge  I'm pretty much the last person to recommend closing a question--I'd rather improve it, answer it, make it more relevant, emphasize an angle, or just tolerate it and see what happens...but this was really a duplicate.  If you read that thread, it's a thorough answer to the complexity of understanding, learning, and implicitly teaching about salting to taste." CreationDate="2010-08-16T11:31:00.893" UserId="1443" />
  <row Id="5291" PostId="2253" Text="@joyjit &quot;Yoghurt&quot; would be the UK term; Curds would either be the solids used to make cheese from, or fruit curds which are dairy free (made from egg yolks, sugar, citrus juice)" CreationDate="2010-08-16T11:52:50.837" UserId="771" />
  <row Id="5292" PostId="5284" Score="1" Text="it may depend on how you are mincing the onion. since i am typically only using one (cooking for two) i just cut off one end, skin, and cut deep grooves criss-cross through the whole thing vertically with the other end at the base. i then turn the onion on its side and mince through the whole thing leaving dices as uniform as the criss-cross. i have noticed no flavor lost/gained from either method." CreationDate="2010-08-16T12:33:52.173" UserId="15" />
  <row Id="5293" PostId="5288" Text="Also, ask the butcher at your local market." CreationDate="2010-08-16T13:22:51.877" UserId="106" />
  <row Id="5294" PostId="5210" Text="Yup.   I use a 1 litre pyrex measuring cup, about half full.  Then you have to experiment.  500ml takes between 2 and 3 minutes.  You'll have to watch it the first couple of times to get it right, but once you have the time figured out, it's completely unattended." CreationDate="2010-08-16T13:29:40.673" UserId="1148" />
  <row Id="5295" PostId="5201" Text="This is obviously for hard boiled." CreationDate="2010-08-16T13:34:12.567" UserId="1148" />
  <row Id="5296" PostId="5290" Text="Given how much I cry when chopping onions, this may be a very convincing reason!" CreationDate="2010-08-16T13:36:34.497" UserId="1816" />
  <row Id="5297" PostId="5284" Text="possible duplicate: http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying" CreationDate="2010-08-16T13:39:41.087" UserId="1443" />
  <row Id="5298" PostId="570" Score="18" Text="@Adam Shiemke: Yes, it does undergo a reaction when the cells burst, and true, there's no sulfuric acid, But 'volatile' means that it vaporizes (becomes a gas) easily, so it is indeed released in gas form. It does also contain sulfur. So saying 'a sulfurous gas is released' is pretty much completely accurate." CreationDate="2010-08-16T13:46:49.120" UserId="1672" />
  <row Id="5299" PostId="5284" Text="@Ocaasi: The question seemed different enough that I didn't want to just comment it as a duplicate, but you're probably right." CreationDate="2010-08-16T13:47:56.183" UserId="1672" />
  <row Id="5300" PostId="5284" Text="@Ocaasi, even though the answers are very similar, the question origin is quite different. I don't think these questions are duplicates." CreationDate="2010-08-16T13:58:00.013" UserId="99" />
  <row Id="5301" PostId="5280" Score="1" Text="I'm intrigued by the egg &amp; herbs -- it sounds like a sort of savory french toast.  Any recommendations on herbs, or could you tell us the name for it (in Polish is fine), so we can look up additional info on it?" CreationDate="2010-08-16T14:04:24.257" UserId="67" />
  <row Id="5303" PostId="5288" Text="Yep, as long as the outside of the beef is cooked, it's good to go...think beef carpaccio." CreationDate="2010-08-16T14:16:48.987" UserId="1993" />
  <row Id="5304" PostId="5248" Text="Yeah, unless the fridge is being use to chill/hold open containers of food, twice a day is a bit excessive." CreationDate="2010-08-16T14:22:04.370" UserId="1993" />
  <row Id="5305" PostId="5284" Text="@Ocaasi - I'm looking for all possible reasons to discard to the core of the onion (or if discarding doesn't matter).  Does it taste different?  Is it just easier to chop?  The cook who I know who sparked the question is the kind of person who doesn't cry when chopping an onion, so I doubt that's it for that person." CreationDate="2010-08-16T14:24:58.420" UserId="1816" />
  <row Id="5306" PostId="5251" Text="Carrots, Peas, and lots of other vegetables have sweet flavors to them. Have you ever had a stock made with too many carrots or one where the carrots broke down to mush...it produces an overly sweet tasting stock. Sweetness as in all flavor profiles comes in varying degrees and does not always mean &quot;sugary/cloyingly&quot; sweet. Why is unsalted butter labeled &quot;sweet butter&quot;...it doesn't taste sweet but it's because it isn't salted." CreationDate="2010-08-16T14:36:28.067" UserId="426" />
  <row Id="5307" PostId="5200" Text="Do you have to cook it first or just add it raw?" CreationDate="2010-08-16T15:02:36.987" UserId="268" />
  <row Id="5308" PostId="5048" Score="1" Text="This is by far our favorite cookbook.  Not only do they try dozens of variations of every recipe to find the best, they explain why it is the best.  They have tons of advice on what can and can't be substituted, why ingredients are the most important, and have prepare ahead instructions.  this is a great cookbook and we have bout it for many friends." CreationDate="2010-08-16T15:04:35.690" UserId="251" />
  <row Id="5309" PostId="5051" Text="Love Ratio.  It's amazingly informative." CreationDate="2010-08-16T15:23:35.413" UserId="1816" />
  <row Id="5310" PostId="1601" Text="I used to have access to a large collection of their single topic books.  Gorgeous pictures, informative information, lovely food." CreationDate="2010-08-16T15:24:52.357" UserId="1816" />
  <row Id="5311" PostId="2540" Text="+1 for Steve Raichlen" CreationDate="2010-08-16T15:25:29.863" UserId="1816" />
  <row Id="5312" PostId="5263" Text="I think we can more or less all agree that sugar has no shelf life, from the biological point of view. However, I wonder if, when used in a professional kitchen, there are regulations forcing one (although I think that no professional kitchen will keep sugar for such long time to have this issue anyway)" CreationDate="2010-08-16T15:25:31.983" UserId="1342" />
  <row Id="5313" PostId="5284" Score="2" Text="Have you asked the cook in question? I've never seen anyone do that. The only reason I can think of is for uniformity of dice." CreationDate="2010-08-16T15:34:59.870" UserId="1393" />
  <row Id="5314" PostId="5284" Text="@Michael - the answer I got was &quot;I don't like the center,&quot; but I think that might be close to uniformity of dice." CreationDate="2010-08-16T15:37:27.780" UserId="1816" />
  <row Id="5315" PostId="5278" Text="What I was looking for was not so much how to convince people to salt to taste, as to learn how to train their palate, which isn't well covered in that thread. For example, one thing I've tried that didn't work very well was to give someone 4 glasses of water. One left plain, and ask them to salt the other 3 as if it was soup - one slightly undersalted, one on point, and one just over. I thought this was going to be genius, but with the totally neutral taste of water, the salt is so dominant that it is confusing." CreationDate="2010-08-16T15:40:51.463" UserId="1393" />
  <row Id="5316" PostId="5192" Text="Congratulations!" CreationDate="2010-08-16T15:50:54.320" UserId="1832" />
  <row Id="5317" PostId="5255" Score="3" Text="This is a correct explanation of umami, and indeed umami can be thought of as the &quot;savory sensation&quot;. But this question appears to be about the distinction between sweet and savory, which is a different use for the word savory. In that context, which is how it is broadly used in distinguishing sweet from savory dishes, savory simply means any dish that isn't primarily sweet. For example, pasta with grilled eggplant, olives and mozzarella has very little umami, but would definitely be described as a savory dish, not sweet." CreationDate="2010-08-16T16:11:31.860" UserId="1393" />
  <row Id="5318" PostId="563" Score="2" Text="People who exercise a lot crave salt as well. My wife runs 40+ miles / week and she loves salt. As her mileage increases, so does the salt in dinner." CreationDate="2010-08-16T16:34:35.100" UserId="1259" />
  <row Id="5319" PostId="5285" Text="There's a little confusion about your question (see: http://meta.cooking.stackexchange.com/questions/608/uses-of-x-questions-are-they-just-recipe-swaps-in-disguise).  The basic problem is that your answer is so detailed that it makes it seem that you're looking for more recipes, which are generally not part of this site's scope.  It might be better to delete your answer and incorporate a summary of it in the question.  Posts about how to improve a specific recipe are encouraged, as are general questions about utilizing an ingredient, but this is somewhere in between.  Thoughts? Thanks..." CreationDate="2010-08-16T16:43:23.917" UserId="1443" />
  <row Id="5320" PostId="5285" Text="@Aaronut Hi.  Private message?" CreationDate="2010-08-16T16:43:59.220" UserId="1443" />
  <row Id="5321" PostId="5300" Text="I've done this as well, and perhaps always doing it can be a &quot;better safe than sorry&quot; measure." CreationDate="2010-08-16T16:44:08.003" UserId="1816" />
  <row Id="5322" PostId="5251" Text="I totally agree with you, those things do have a sweet taste with no added sugar. The original question is about the distinction between sweet and savory in common usage. In general, a dish made with carrots and peas will be part of the savory courses, not a dessert - so they will be thought of as savory. For example, if one were to make a buckwheat crepe, filled with peas, carrots and cheese and a bechamel made with sweet cream butter, and ask most people if that is a savory or sweet dish, they will say it is savory." CreationDate="2010-08-16T16:46:56.177" UserId="1393" />
  <row Id="5323" PostId="5279" Score="2" Text="Due to lack of ideas in the past, I've learned to avoid letting my bread go stale by freezing it within a day of baking." CreationDate="2010-08-16T16:47:28.110" UserId="1816" />
  <row Id="5324" PostId="4987" Text="@Michael - why didn't I see that comment before making a batch of cornbread the other day?" CreationDate="2010-08-16T16:48:10.947" UserId="1816" />
  <row Id="5325" PostId="5200" Text="I added it raw - ran it through the food processor with the onions." CreationDate="2010-08-16T16:50:53.847" UserId="243" />
  <row Id="5326" PostId="5300" Text="@justkt - It depends on what the onions are going into for me. Like a chili or stew, I don't bother. But, if a saute for something more refined, I do. Anyway, 99% of the time it's not an issue as I tend to avoid sprouting onions while at the store." CreationDate="2010-08-16T16:56:17.893" UserId="1759" />
  <row Id="5327" PostId="5300" Text="I also do the same with garlic if it has started to sprout." CreationDate="2010-08-16T17:01:38.307" UserId="1759" />
  <row Id="5328" PostId="5287" Text="Suggest changing title - &quot;undercooked&quot; not really applicable, &quot;minimally cooked&quot; or something else would seem more accurate" CreationDate="2010-08-16T17:05:29.813" UserId="835" />
  <row Id="5329" PostId="5251" Text="@Michael:  Lord Torgamus asked if &quot;sweet&quot; necessarily meant &quot;sugary&quot; as he was inclined to believe. My original point was in reference to the fact that individual items can have sweet flavors and taste that is not directly linked to intense sugariness.  I did not make mention  specific dishes (such as your salad and crepe examples) where they would be functioning in a savory role." CreationDate="2010-08-16T17:20:18.447" UserId="426" />
  <row Id="5330" PostId="5194" Text="@Joey, yes, it would have been too much with all the other stuff you ended up with. I'd suggest your standard recipe + white onions + mango. Maybe some pepper for heat if you like." CreationDate="2010-08-16T17:24:48.847" UserId="1259" />
  <row Id="5331" PostId="5228" Text="Wow, never heard of this before, very cool." CreationDate="2010-08-16T17:36:57.997" UserId="470" />
  <row Id="5332" PostId="5303" Text="+1 for bringing up technique differences and subbing suggestions." CreationDate="2010-08-16T17:46:41.220" UserId="1816" />
  <row Id="5333" PostId="5307" Text="Ratio's what matter, and those range from `2.25/1.75~=1.29` to `3.15/1.7~=1.85`." CreationDate="2010-08-16T17:46:42.923" UserId="1672" />
  <row Id="5334" PostId="5307" Text="To second Jefromi, it's not just the ratio of dry to wet, but you also need to include fat (butter or oil), and any other ingredients without which a muffin is not a muffin." CreationDate="2010-08-16T17:47:54.120" UserId="1816" />
  <row Id="5335" PostId="5306" Text="my favorite blueberry muffins require thawing the berries - otherwise the frozen fruit lowers the cooking temperature too much.  They also suggest rinsing the berries to reduce color from the skins turning the surrounding muffin great." CreationDate="2010-08-16T17:49:39.250" UserId="1816" />
  <row Id="5336" PostId="5307" Text="I've updated to add a little more info.  Thanks for doing the ratio math." CreationDate="2010-08-16T17:50:50.557" UserId="1832" />
  <row Id="5337" PostId="5303" Score="2" Text="The mixing difference you mention is part of what gives rise to the difference in crumb (fine for cupcakes, coarse for muffins). I think you've also missed part of the mixing difference. As part of mixing wet and dry separately, you generally mix until just combined with muffins; overmixing is bad. Cake batters, on the other hand, can usually be mixed quite thoroughly. Of course, some traditional cakes (e.g. carrot cake) have a crumb much more like a muffin..." CreationDate="2010-08-16T17:51:15.987" UserId="1672" />
  <row Id="5338" PostId="4864" Text="some people hate the bottom crust being soggy, especially those of us who don't put ice cream on our pies.  Rose Levy Branbaum hates soggy bottom crust so much she makes her pies with a top crust only." CreationDate="2010-08-16T17:52:03.037" UserId="1816" />
  <row Id="5339" PostId="5308" Text="If you hadn't recommended Ratio, I would have. ;~)&#xA;&#xA;The perfect place to start as far as I'm concerned." CreationDate="2010-08-16T18:01:24.233" UserId="1759" />
  <row Id="5340" PostId="2579" Text="Personally, I don't salt. If you use copious amount of water and stir occasionally, you should be fine." CreationDate="2010-08-16T18:37:47.500" UserId="124" />
  <row Id="5341" PostId="447" Text="I agree with @Neil. Stir often and also taste. I like to stir my pasta occasionally and I can tell when it's close to getting done, at which point I start tasting :)" CreationDate="2010-08-16T18:41:42.390" UserId="124" />
  <row Id="5342" PostId="5088" Text="Strange, I haven't even seen already flavored tapioca balls! In any case, you can create the liquid drink any way you want. Some people make a smoothie while others use coffee/tea with cream. To make the smoothie type ones, most people use prepackaged powders. For instance, I use http://www.amazon.com/gp/product/B000AN1YFC to make a cold, taro smoothie.  It's okay, but I've had better taro bubble teas - that's just my bad for not picking a better powder/mix.  It's pretty cool that you've been incorporating a lot from this site into your life!  Enjoy the bounty :-)" CreationDate="2010-08-16T18:45:58.310" UserId="1832" />
  <row Id="5343" PostId="5284" Text="Do you mean the entire center section of the onion, or just the root area? I could see discarding the dense, tear-provoking root area, but not the general center of the onion." CreationDate="2010-08-16T18:57:06.150" UserId="364" />
  <row Id="5344" PostId="3599" Text="@Joe So *that's* why to remove the ring. I've really wondered what that was all about. Tx." CreationDate="2010-08-16T19:08:14.223" UserId="364" />
  <row Id="5345" PostId="5299" Text="Do you think less time on the grill = less tough?  It was rare to medium rare after resting, so I don't think I could have done it any faster." CreationDate="2010-08-16T19:26:02.457" UserId="251" />
  <row Id="5346" PostId="5306" Text="@justkt: Shrug. there are about a billion blueberry muffin recipes in the world. I certainly wouldn't rinse the berries, especially if they're frozen though...You're going to lose flavor. Just dredge 'em in some flour, or don't overstir." CreationDate="2010-08-16T19:58:10.463" UserId="218" />
  <row Id="5347" PostId="5190" Text="I chose your answer because it's the only one covering &quot;real world&quot; experience in using an induction range." CreationDate="2010-08-16T20:03:04.820" UserId="1759" />
  <row Id="5348" PostId="5309" Text="Good info. Thanks." CreationDate="2010-08-16T20:23:59.403" UserId="1759" />
  <row Id="5349" PostId="5298" Score="2" Text="+1 for good humor. :)" CreationDate="2010-08-16T20:26:23.080" UserId="1618" />
  <row Id="5350" PostId="5316" Score="2" Text="Yes, and possibly remove the skins as well. The best way to do this is if you own a dehydrator. It would take a long time in a regular oven to get them dry enough to powder I think." CreationDate="2010-08-16T21:46:55.100" UserId="1393" />
  <row Id="5351" PostId="5200" Text="Jicama tastes good raw. I've never actually cooked it, but I've read that it still stays crispy if you cook it." CreationDate="2010-08-16T21:56:37.993" UserId="1887" />
  <row Id="5352" PostId="5315" Text="What exactly would be the point of tomato flour?  What was the recipe for?  Maybe it would be easier to use flour + tomato paste?" CreationDate="2010-08-16T22:02:07.373" UserId="1832" />
  <row Id="5353" PostId="5284" Text="@JustRightMenus - if you cut off the ends, rotate the onion onto a flat end, and slice down the center, this cook discards on both sides the middle of each half sphere that results." CreationDate="2010-08-16T23:15:49.430" UserId="1816" />
  <row Id="5354" PostId="5274" Score="2" Text="I was baking once at my mom's housel, and the pantry was in her garage and subject to humidity and temperature swings.  Unfortunately, bugs had gotten into the flour, and it was the last bag, so we sifted ... So occasionally it's still necessary, if you don't store things correctly.  She didn't have a dedicated sifter, we just used a mesh strainer." CreationDate="2010-08-16T23:52:13.087" UserId="67" />
  <row Id="5355" PostId="4944" Text="@Sam: ever tried frying the milk? Thats tough!" CreationDate="2010-08-17T00:46:06.623" UserId="1712" />
  <row Id="5356" PostId="5308" Score="1" Text="That book is now on my birthday wish list! So, how are the parts measured? Weight or volume? And is one part egg = 1 egg? Would you use 1 cup flour, 2 cups liquid, 1 cup egg, 1 cup fat, or would that be just 1 egg instead of 1 cup egg?" CreationDate="2010-08-17T01:33:33.357" UserId="364" />
  <row Id="5357" PostId="5140" Text="@ocaasi: http://en.wikipedia.org/wiki/Marie_Rose_sauce That's what is served in the UK with prawns/shrimp and is ketchup and mayo. In the US they serve cocktail sauce, which is, as you say, tomato, vinegar, horseradish. Reread what I wrote :)" CreationDate="2010-08-17T03:12:44.137" UserId="1761" />
  <row Id="5358" PostId="5152" Text="Think of it like scallops meuniere, but with a little extra from the garlic and parmesan." CreationDate="2010-08-17T03:14:50.363" UserId="1761" />
  <row Id="5359" PostId="5260" Text="My mom had a similar infestation -- got into the flour and pasta pretty bad, we never did concretely track down the source of the infestation, but the pasta seemed to be the worse off; we had to start keeping everything in the pantry (well, shelves in the garage) in plastic storage containers, other than canned and jarred items, as we couldn't be sure we wouldn't get a re-infestation." CreationDate="2010-08-17T03:24:43.130" UserId="67" />
  <row Id="5360" PostId="5323" Text="Can you expand the question to see if a home vacuum machine is sufficient or if you really need a chamber vacuum? I've been wondering the same thing and was about to ask the same question." CreationDate="2010-08-17T03:29:24.240" UserId="1259" />
  <row Id="5361" PostId="5323" Text="I'd also be interested in the more general case. I've had compressed cucumbers which were also really nice." CreationDate="2010-08-17T03:32:02.900" UserId="1259" />
  <row Id="5362" PostId="5218" Score="2" Text="They lived to tell the tail, as it were. Thanks." CreationDate="2010-08-17T03:36:02.887" UserId="1259" />
  <row Id="5363" PostId="4699" Text="I tried the ten-egg brulee last night and it thickened up nicely. I left out the starch this time. I wish I had noted the time before I started the slow-stirring; I must have been there for an hour or more. It set properly in the fridge and we will eat it tonight." CreationDate="2010-08-17T03:49:53.703" UserId="1549" />
  <row Id="5364" PostId="5323" Text="I've made the question more general for both of yossarian's comments." CreationDate="2010-08-17T05:44:26.070" UserId="1393" />
  <row Id="5365" PostId="5324" Text="Good tip! I'll wait and see if there are any other equally brilliant suggestions but this could easily be the best answer, and I bet it would work just as well with cucumber etc." CreationDate="2010-08-17T05:47:14.990" UserId="1393" />
  <row Id="5366" PostId="5140" Text="@Alex.  You think I'm supposed to coherently respond to your comment?  Don't be silly, this is the internet. (_oops_, roll-eyes, slowly turn around...)." CreationDate="2010-08-17T07:12:35.637" UserId="1443" />
  <row Id="5367" PostId="5313" Text="I've tried this with grass fed beef.  It works pretty well, though I kind of soaked it in half a bottle of red wine as I was panfrying it (mainly because I had drunk the other half of the bottle as well as another member of it's case).  It came out really really nice and tender.  Thick stainless steel pan, if you can manage it." CreationDate="2010-08-17T08:45:08.473" UserId="1208" />
  <row Id="5368" PostId="5280" Text="It's too common/simple to have a name. I call it bread dipped in eggs :P &#xA;As for herbs I recommend those common for italian kitchen - basil and oregano. You can add grated cheese to the egg mixture if You have a good frying pan - it gets REALLY sticky. And You want the egg to stay on the toast, not the pan." CreationDate="2010-08-17T08:45:48.037" UserId="1990" />
  <row Id="5369" PostId="5280" Score="1" Text="@Joe until I came to America, French Toast was always savory to me.  I was startled and dismayed the first time I had 'French Toast' in the states and my friend poured maple syrup all over it as she served it." CreationDate="2010-08-17T08:50:19.163" UserId="1208" />
  <row Id="5370" PostId="5329" Score="1" Text="+1 from me for the quality of the chicken. A cheap fast-reared chicken will be virtually flavourless as compared to a free-range of a breed that's not one of those specifically bred to grow huge swathes of breast meat at the expense of everything else." CreationDate="2010-08-17T10:03:57.433" UserId="1266" />
  <row Id="5371" PostId="5327" Score="1" Text="&quot;If you don't want to invest in a tenderizer&quot;?  It might not be as quick, but you can do nearly the same with a fork, if you're so inclined.  I often give meat the fork treatment, and then marinate it." CreationDate="2010-08-17T10:29:12.157" UserId="67" />
  <row Id="5372" PostId="5308" Score="1" Text="@JustRightMenus - He usually measures parts by weight, because a cup of flour usually ranges anywhere between 4.5 and 6 ounces, which can get to be a big change.  For eggs, you can follow the guideline that a large egg is 2 oz.  For muffins specifically, try the Google books preview (which has the basic recipe on p. 71): http://books.google.com/books?id=zGaRpi4YdIQC&amp;pg=PA69&amp;lpg=PA69&amp;dq=ratio+quick+breads&amp;source=bl&amp;ots=HNMPwDGEP2&amp;sig=7k6OV8my3-gulY2Uiqr8MKeZtS4&amp;hl=en&amp;ei=NHdqTMr9EIOBlAfrwIzsAQ&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=10&amp;ved=0CEYQ6AEwCQ#v=onepage&amp;q=ratio%20quick%20breads&amp;f=false" CreationDate="2010-08-17T11:50:31.627" UserId="1816" />
  <row Id="5373" PostId="5330" Text="I absolutely love a brined and grilled chicken." CreationDate="2010-08-17T11:51:36.150" UserId="1816" />
  <row Id="5374" PostId="4699" Text="I'm glad to hear it worked out..but an hour of stirring?  Wow...contact me at my website: www.chefdarin.com and I'll happily send you the recipe I normally use.  You've got better things to do with your time than to stand and stir that for an hour!" CreationDate="2010-08-17T12:14:03.890" UserId="426" />
  <row Id="5375" PostId="4979" Text="This is a little close to a recipe request, though I think with a little editing all traces of recipe request can be removed.  This can become an excellent discussion of how to put together a rye based pizza dough.  If you're not sure what I mean about recipe requests, see meta:  http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic" CreationDate="2010-08-17T12:33:36.113" UserId="438" />
  <row Id="5376" PostId="5338" Score="2" Text="Amen on the poking. In the central US, they sell potatoes cleaned and wrapped in plastic with a &quot;Microwave Ready&quot; sticker on them. I never buy them since they cost 3x as much." CreationDate="2010-08-17T12:45:39.567" UserId="624" />
  <row Id="5377" PostId="5338" Score="1" Text="@Adam - I've seen those.  In five minutes I can get the same result at home for a lot less (even calculating five minutes of my time)." CreationDate="2010-08-17T13:23:57.100" UserId="1816" />
  <row Id="5378" PostId="5323" Text="Thanks! I sure hope my answer below is wrong. I also added the sous-vide tag, since that's how Thomas Keller categorizes these dishes." CreationDate="2010-08-17T13:35:37.507" UserId="1259" />
  <row Id="5379" PostId="5340" Text="As the cell walls are rigid, I wouldn't think there is any way to compress them together without rupturing at least some of them." CreationDate="2010-08-17T13:39:22.773" UserId="220" />
  <row Id="5380" PostId="5341" Score="4" Text="Do you have any evidence to back up the claim that &quot;a lot of nutrients will be destroyed in the microwave&quot;.  The stuff that I've read says that nutrition loss varies by cooking method and length, so microwave vs. stove can go either way depending on exactly what is done." CreationDate="2010-08-17T13:58:13.383" UserId="1584" />
  <row Id="5381" PostId="5327" Text="+1 for the blast chiller.  I'd like to know when you perfect the technique." CreationDate="2010-08-17T14:07:27.587" UserId="194" />
  <row Id="5382" PostId="5297" Score="2" Text="Has this happened often?  Have you tried getting your grass fed beef from another source?" CreationDate="2010-08-17T14:35:13.497" UserId="194" />
  <row Id="5383" PostId="5341" Text="Honestly, it's just what I've been told, I don't know the science behind it.  Myth 2 here: http://www.pyroenergen.com/articles/microwave-nutrients.htm supports my claim, but I've also read things that refute it.  I'll edit my response to say &quot;may&quot; - very good point Keith." CreationDate="2010-08-17T14:44:17.810" UserId="1236" />
  <row Id="5384" PostId="5341" Text="So my original comment was based on &quot;what i was always told&quot;, which as we all know isn't always right.  Apparently (after some research) I'm finding that this is a very touchy subject even among nutritionists.  I updated my answer to link to a few articles with very different claims between them.  I'm going to open a question about microwaving and nutrients." CreationDate="2010-08-17T14:51:34.690" UserId="1236" />
  <row Id="5385" PostId="5340" Text="@Kevin, I really don't know. None of the sources I can find talk about the cell walls rupturing, they all just discuss evacuating the air between cells. That's how it's explained by Mark Hopper, the chef credited with coming up with the idea to vacuum compress fruit: http://www.starchefs.com/events/studio/techniques/Mark_Hopper/index.shtml" CreationDate="2010-08-17T14:54:06.023" UserId="1259" />
  <row Id="5386" PostId="5285" Text="thanks for the heads up; did not intend this to be a list of x, more a 'what is an appropriate use of this pepper where it goes from just having the characteristics of a bell to one where the fuller flavor comes out... and how?'" CreationDate="2010-08-17T14:55:02.683" UserId="15" />
  <row Id="5387" PostId="5341" Text="Microwave/nutrients question opened: http://cooking.stackexchange.com/questions/5343/does-microwaving-destroy-nutrients-in-food" CreationDate="2010-08-17T14:57:23.100" UserId="1236" />
  <row Id="5388" PostId="5344" Text="Great question - can't wait to see the answers.  I've often wondered about this myself." CreationDate="2010-08-17T15:35:55.327" UserId="1236" />
  <row Id="5389" PostId="5347" Text="I'm surprised that cauliflower is 4 minutes while broccoli is only 1. Is it because cauliflower is much denser and more tightly packed?" CreationDate="2010-08-17T15:47:55.467" UserId="1832" />
  <row Id="5390" PostId="5347" Text="@Chad - yes and no. I also like the cauliflower a little bit softer than crunchy. I actually add salt, lemon to it with a side of ketchup as an appetizer" CreationDate="2010-08-17T15:49:01.753" UserId="87" />
  <row Id="5391" PostId="5351" Text="I didn't want to phrase it as a &quot;which foods lose nutrients when microwaved&quot; question because I'm not a huge fan of list questions, but that might be applicable here.  If everyone finds my question difficult to answer I'll gladly consider rewording it :)" CreationDate="2010-08-17T16:00:24.573" UserId="1236" />
  <row Id="5392" PostId="5348" Text="Comment appreciated, and some good info.  I do understand that anything that breaks down due to heat is going to break down no matter how you cook it, but if you read the fourth article in my question, there seems to be research implying that *how* the microwave heats causes more nutrients to be lost than normal heating methods.  FTA: doctors at Stanford University...reported that microwaving frozen breast milk sharply reduced the potency of the natural infection-fighting agents it contained. &quot;The adverse effects...are difficult to explain on the basis of hyperthermia [high heat] alone,&quot;" CreationDate="2010-08-17T16:02:54.103" UserId="1236" />
  <row Id="5393" PostId="5351" Text="Also, don't worry, I never said not to cook anything in the microwave - we use our microwave quite a bit in my house as my wife and I both work long hours. :) I'm just curious about what I may be missing if I'm microwaving broccoli vs steaming it (for example).  The article you link to also says this: &quot;Recent reports reveal that cooking vegetables in a microwave oven leads to a greater loss of soluble phenolic antioxidant compounds than does conventional cooking.&quot; It says that it's due to overuse of water - but since this is how a lot of people use their microwave, it's a concern IMO." CreationDate="2010-08-17T16:07:15.300" UserId="1236" />
  <row Id="5394" PostId="5343" Score="2" Text="I realize that this may end up being a list of &quot;this food is fine in the microwave, but this food loses all its value&quot;, but I'm trying to avoid that and look for a general case here.  The article KeithB points to says this: &quot;Recent reports reveal that cooking vegetables in a microwave oven leads to a greater loss of soluble phenolic antioxidant compounds than does conventional cooking.&#xA;&#xA;However, this appears to have been at least partly due to the use of more cooking water than is necessary with microwaves.&quot; This is the kind of answer I'm looking for, &quot;use less water for maximum retention&quot;." CreationDate="2010-08-17T16:09:30.540" UserId="1236" />
  <row Id="5395" PostId="5348" Text="Edit: I rearranged the links in the question so the most important was on top, now please refer to my first link, not my fourth.  Forgot I can't edit comments after a certain time." CreationDate="2010-08-17T16:14:55.170" UserId="1236" />
  <row Id="5396" PostId="5348" Text="@stephenmcdonald: There's nothing magical about microwaves. It's just your basic EMF. Microwaves affect b12, but so does sunlight. It's better for spinach, however, than stovetop cooking. I hesitate to weigh in on breast milk because everyone has an opinion, but there aren't a whole lot of facts. One thing is certain, however, which is that breast milk being high in fats and proteins, will heat unevenly in the microwave. The water content will heat much more rapidly, and that may cause some issues. It's also a very high degree of heating, not slow as with a bottle warmer." CreationDate="2010-08-17T16:19:04.387" UserId="218" />
  <row Id="5397" PostId="5348" Text="That response makes a lot of sense, thank you!" CreationDate="2010-08-17T16:24:51.510" UserId="1236" />
  <row Id="5398" PostId="5351" Text="BTW - thank you for the link, I hadn't come across that one myself!" CreationDate="2010-08-17T16:33:50.223" UserId="1236" />
  <row Id="5399" PostId="5355" Text="Good info, love the physics answer, thank you.  However it seems like your answer (the part about penetration) actually implies that there is a difference - some of the articles I've read say that because food cooks faster and more thoroughly in a microwave (in the sense that it reaches the inside faster), it may retain nutrients *better* than other methods that cook from the outside in (see Harvard link).  Although that lends to nutrients being spared with the microwave as opposed to lost, at the very least it implies a difference between cooking methods." CreationDate="2010-08-17T16:36:48.037" UserId="1236" />
  <row Id="5400" PostId="5358" Score="2" Text="Wow.  Just...wow.  Is it terrible that I'm tempted to try this but stick near the microwave and see if I can make the third disappear as well?  Every day I find more and more reasons for my wife to hate me being a regular on this site..." CreationDate="2010-08-17T16:56:55.110" UserId="1236" />
  <row Id="5401" PostId="5358" Text="@Joe - I've also heard that if you have any sharp edges they can spark and catch on fire.  Personally I try not to leave my microwave unattended.  Bad things always happen when I do that." CreationDate="2010-08-17T17:03:51.353" UserId="1816" />
  <row Id="5402" PostId="5329" Text="Using aromatics such as carrots, celery, bay leaves, garlic, and onions do wonders for roasts and I can imagine rotisserie as well.  The trouble would be getting it all to stay inside the cavity while it turns." CreationDate="2010-08-17T17:09:10.657" UserId="1862" />
  <row Id="5403" PostId="5358" Text="@stephennmcdonald : If you're going to try, do it like on Braniac -- outside, nothing near it, etc.  It was bad.  (I'm serious about the glowing ... like when you're blowing on embers, not like a Glowing One in Fallout 3)" CreationDate="2010-08-17T17:12:57.767" UserId="67" />
  <row Id="5404" PostId="5327" Text="@joe updating anwser&#xA;@uncle brad I will let you know when i do." CreationDate="2010-08-17T17:18:58.770" UserId="446" />
  <row Id="5405" PostId="5356" Score="3" Text="If you have a reason for avoiding beer, that might help target recommendations around your actual needs." CreationDate="2010-08-17T17:24:25.827" UserId="624" />
  <row Id="5406" PostId="5361" Text="Steel cut oats are also higher in fiber and some nutrients (the rollers remove some of the bran, where the fiber and some nutrients are)." CreationDate="2010-08-17T17:26:45.107" UserId="624" />
  <row Id="5407" PostId="5367" Score="8" Text="I prefer to just get after the dry ingredients with a whisk for a few seconds; similar results without setting up my food processor." CreationDate="2010-08-17T17:31:39.547" UserId="1393" />
  <row Id="5408" PostId="5365" Text="If non-alchoholic is the point, would a non-alcholic beer (not that I endorse the taste) plus something to add a bang of flavor work?" CreationDate="2010-08-17T17:45:20.397" UserId="1816" />
  <row Id="5409" PostId="5367" Text="Oddly my food processor bowl is not dishwasher safe, yet my sieve is..." CreationDate="2010-08-17T17:47:02.857" UserId="771" />
  <row Id="5410" PostId="5358" Text="@Joe: Thanks for the great advice, I'm on the fence about trying this one out.  I love experimenting for the sake of experimenting.  Also, we do have an old microwave that we were going to throw out so this is perfectly timed...I think I'll sleep on it then decide :)" CreationDate="2010-08-17T17:48:58.237" UserId="1236" />
  <row Id="5411" PostId="5358" Score="2" Text="Surely this is a case of poor supervision of cooking food more than a safety issue with microwaves themselves? I could leave something on the stove and set it on fire, but that doesn't make cooking on stoves unsafe..." CreationDate="2010-08-17T17:49:42.900" UserId="219" />
  <row Id="5414" PostId="5372" Text="wait, wait, you made dry curd cottage cheese yourself?  I can't find it anywhere where I live and you have no idea how happy it would make my spouse if I were able to make it.  Pointers?" CreationDate="2010-08-17T17:58:54.690" UserId="1816" />
  <row Id="5416" PostId="404" Text="I always wondered why my mom did that." CreationDate="2010-08-17T17:59:53.113" UserId="1816" />
  <row Id="5417" PostId="5373" Text="+1 for the generous flour comment.  I also learned to rinse fresh pasta that has been floured like this quickly after cooking to remove any floury water residue." CreationDate="2010-08-17T18:02:24.590" UserId="1816" />
  <row Id="5418" PostId="5374" Text="PS - wasn't sure if I should create a &quot;chilli-pepper&quot; tag, or use &quot;chilli&quot; on it's own (or with &quot;peppers&quot;). So please re-tag as is necessary." CreationDate="2010-08-17T18:04:49.453" UserId="1181" />
  <row Id="5419" PostId="5374" Score="2" Text="It looks like there's some disagreement about chili/chilli/chile in the tags already used - I'm pretty sure that chili is the most common. Maybe that's one of those things that ought to get treated as synonyms." CreationDate="2010-08-17T18:07:04.847" UserId="1672" />
  <row Id="5420" PostId="5364" Text="Related thread: http://cooking.stackexchange.com/questions/5273/sifting-dry-ingredients" CreationDate="2010-08-17T18:29:07.670" UserId="364" />
  <row Id="5421" PostId="5375" Text="Good point about the eyes, I have also not learned the hard way, so our experience seems to at least be in line with each others', if not in line with the rest of the internet - awesome :)" CreationDate="2010-08-17T18:36:01.743" UserId="1236" />
  <row Id="5422" PostId="5324" Text="@Michael - It was amusing synchronicity since I was going through my things_to_try tags on delicious and ran across the mtncookery tip and your question at almost the same time. I'll also have to give it a shot since it's prime Hermiston watermelon season here in Oregon." CreationDate="2010-08-17T18:48:23.903" UserId="1759" />
  <row Id="5426" PostId="4699" Text="You're right about that. And unfortunately it only appeared to be set; there was only a skin on the custard. On top of that it had a slightly garlic taste from being left in the fridge. Yuck! Thanks for the offer. I'll be in touch." CreationDate="2010-08-17T19:03:17.773" UserId="1549" />
  <row Id="5427" PostId="5374" Text="I think the flavor/heat is absorbed much less than that of garlic or onions. I have 3 boards: garlic/onion/savory, meat, and fruit/veg/sweet. Keeps flavors generally separate." CreationDate="2010-08-17T19:04:08.710" UserId="624" />
  <row Id="5428" PostId="5374" Score="3" Text="@Jefromi In my experience, chile refers to the pepper, while chili is the dish (the brown gloppy stuff from Texas).  At least that is the common usage in New Mexico." CreationDate="2010-08-17T19:10:42.610" UserId="1584" />
  <row Id="5429" PostId="5377" Score="1" Text="How about shrimp?" CreationDate="2010-08-17T19:11:36.040" UserId="219" />
  <row Id="5430" PostId="5372" Text="@justkt I am unsure if this is dry curd but I found the cottage cheese recipe here http://www.food.com/recipe/cottage-cheese-382707. In your opinion is this dry curd?" CreationDate="2010-08-17T19:15:32.257" UserId="27" />
  <row Id="5431" PostId="5375" Score="1" Text="Bamboo expresses oil of it's own (one of the big advantages of it in many applications) and may be more resistant because of that." CreationDate="2010-08-17T19:38:59.800" UserId="1670" />
  <row Id="5432" PostId="5376" Text="I sometimes notice a limited transfer, especially after working very hot chillies like habaneros. It doesn't last long. But then, I too, am accustomed to the spice..." CreationDate="2010-08-17T19:40:34.147" UserId="1670" />
  <row Id="5434" PostId="5358" Score="1" Text="@ceejayoz : I shouldn't tell you how I tend to cook the rest of the hash, then, as it's mostly unattended.  I have *never* had anything spontaneously combust on me after a few minutes on the stove.  Hours, yes, but not 'press 3-0-0-start and return to charred husks of potato'" CreationDate="2010-08-17T19:49:19.307" UserId="67" />
  <row Id="5435" PostId="5372" Text="looks like it may well be, as long as you didn't add extra dairy to it.  See here: http://www.news-leader.com/article/20070228/COLUMNISTS19/702280317/Dry-cottage-cheese-can-be-found-or-made-at-home" CreationDate="2010-08-17T19:50:17.307" UserId="1816" />
  <row Id="5436" PostId="5375" Text="@dmckee: Ah, good point. Though stephennmcdonald's boards are maple." CreationDate="2010-08-17T19:55:22.723" UserId="1672" />
  <row Id="5437" PostId="5374" Score="1" Text="@KeithB: I've seen that convention too, and I like it, but I've also seen chili used an awful lot for the peppers - including in dictionaries, before any dish definition. Google surveys seem to agree, with &quot;chili pepper/powder&quot; having far more hits than &quot;chile pepper/powder&quot;. Wikipedia says &quot;Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile)&quot;. Obviously the one certainty is that there's variety, but chili does seem like a good de facto standard to pick." CreationDate="2010-08-17T19:59:52.433" UserId="1672" />
  <row Id="5438" PostId="5374" Score="2" Text="P.S. http://en.wikipedia.org/wiki/Chili_pepper#Spelling_and_usage" CreationDate="2010-08-17T20:01:57.733" UserId="1672" />
  <row Id="5440" PostId="5362" Score="2" Text="Do you mean you like the steel cut ones better?" CreationDate="2010-08-17T20:16:37.150" UserId="839" />
  <row Id="5441" PostId="5372" Text="@justkt - I didn't add anything to the cottage cheese so it must be. Thanks for clearing dry curd cottage cheese up. :) Hope the recipe helps. :D" CreationDate="2010-08-17T20:20:30.183" UserId="27" />
  <row Id="5442" PostId="5356" Text="Non-Alcoholic would be ideal...." CreationDate="2010-08-17T21:04:42.980" UserId="177" />
  <row Id="5443" PostId="5365" Text="@justkt: Not something I pay a lot of attention to, but I've never seen anything but non-alcoholic lager." CreationDate="2010-08-17T21:10:45.320" UserId="218" />
  <row Id="5445" PostId="5374" Text="Isn't the dish called Chili con (or sin) carne?" CreationDate="2010-08-17T21:51:04.843" UserId="42" />
  <row Id="5446" PostId="5357" Text="Cool post on the difference: http://www.almightydad.com/fitness-nutrition/oatmeal-for-breakfast-rolled-or-steel-cut" CreationDate="2010-08-17T22:09:03.647" UserId="211" />
  <row Id="5447" PostId="5378" Score="1" Text="Does 'not tasting like rust' count as 'impart flavor' ?" CreationDate="2010-08-17T22:10:08.527" UserId="67" />
  <row Id="5448" PostId="5384" Text="Don't forget hopping for aroma. Mmm!" CreationDate="2010-08-17T22:14:39.693" UserId="2026" />
  <row Id="5449" PostId="5357" Score="1" Text="'steel-cut oats' are also called 'pinhead oats', 'irish oats', or 'scotch oats', or 'porridge oats' for those in other countries." CreationDate="2010-08-17T22:29:48.977" UserId="67" />
  <row Id="5450" PostId="5361" Text="@Adam Shiemke: Do you have a source for that? The link in @Michael Pryor's comment above claims that there is no difference (of course, it's lacking a source, too; the author just says &quot;I looked it up&quot;)." CreationDate="2010-08-17T22:31:53.330" UserId="839" />
  <row Id="5451" PostId="5399" Text="Thanks for the response and additional fridge tip.  I guess I'll be chucking this batch of mushrooms out." CreationDate="2010-08-17T22:42:08.373" UserId="2027" />
  <row Id="5452" PostId="5375" Score="2" Text="Yeah, I'm sure it depends a lot on how porous the wood surface is and whether it has been sealed with something like mineral oil, which polymerizes." CreationDate="2010-08-17T22:48:38.397" UserId="1393" />
  <row Id="5453" PostId="5338" Score="2" Text="What is &quot;a crispy melted cheese&quot;?" CreationDate="2010-08-18T00:05:26.517" UserId="1101" />
  <row Id="5454" PostId="5325" Text="'steel-cut oats' are also known as 'pinhead oats', 'irish oats', 'scotch oats', 'coarse oats', 'porriage oats', and maybe other names, as the names might be regional.  (no idea what they're called in other countries)." CreationDate="2010-08-18T01:12:50.593" UserId="67" />
  <row Id="5455" PostId="5408" Score="3" Text="If you have a stand mixer, you can cheat-knead by using its dough hook; that saves time and effort. Of course, one of the things that I like most about the process of making bread is being able to take out my frustrations on the dough while kneading it. ;)" CreationDate="2010-08-18T02:35:07.777" UserId="403" />
  <row Id="5456" PostId="5408" Score="4" Text="Both Sarge's comment and Iuls suggestion that you use a dough-hook are spot on. I recommend the stand mixer, because while a bread machine ain't too bad at mixing and kneading the bread and providing a warm rising environment, they *stink* at baking the bread. So why pay for a mini-oven that isn't worth using?" CreationDate="2010-08-18T02:42:37.493" UserId="1393" />
  <row Id="5457" PostId="5401" Text="Helpful answer, thank you!" CreationDate="2010-08-18T02:48:39.290" UserId="1393" />
  <row Id="5458" PostId="5340" Text="Very helpful answer! I was conflicted as to whether to give the star to this one or the freezing technique. I opted for freezing just because I'm an optimist so I chose the answer that said I had hope :)." CreationDate="2010-08-18T02:52:03.650" UserId="1393" />
  <row Id="5459" PostId="5409" Text="How long is your normal &quot;a while&quot;?" CreationDate="2010-08-18T02:52:23.773" UserId="1672" />
  <row Id="5460" PostId="5410" Text="I thought for sure this was the answer, but I added some mustard and it didn't help. Does the mustard need to be added to the vinegar first rather than the mixture?" CreationDate="2010-08-18T03:27:10.197" UserId="1259" />
  <row Id="5461" PostId="5412" Score="1" Text="Normally I use vinegar, salt, pepper, and mustard. Mix those, and the add oil and shake. This gets a nice emulsification. Was it just the lack of initial salt and mustard that caused the problem?" CreationDate="2010-08-18T03:30:26.423" UserId="1259" />
  <row Id="5462" PostId="5340" Text="@michael, obvious answer is: try first, stars later. ;o)" CreationDate="2010-08-18T03:34:01.477" UserId="1259" />
  <row Id="5463" PostId="5412" Text="I would say so.  I meant to ask if you are normally adding anything other than the oil and vinegar.  In your usual method the pepper and mustard are assisting in emulsification.  Salt is going to dissolve so doesn't count except for flavor." CreationDate="2010-08-18T03:42:30.340" UserId="426" />
  <row Id="5464" PostId="5345" Text="While peanuts are more pea than nut, they are still slightly nutty in behaviour.&#xA;I suspect that what causes the similarity in flavour and texture also cause the similarity in reaction." CreationDate="2010-08-18T04:28:39.633" UserId="611" />
  <row Id="5465" PostId="5248" Score="1" Text="Let me add one more point. Chef Ramsey could have been referring to the process of looking through the containers in the walk in, discarding anything that is too old or no longer fresh, downsizing food into the smallest container that will hold it, verifying labels and putting everything where it belongs. That process should happen 1-2x daily, and is different from &quot;cleaning&quot; (which would be wiping down the surfaces). That might be the source of the confusion." CreationDate="2010-08-18T04:31:02.080" UserId="1393" />
  <row Id="5466" PostId="4410" Text="Did you try it?" CreationDate="2010-08-18T04:56:22.220" UserId="1443" />
  <row Id="5468" PostId="5374" Text="http://meta.cooking.stackexchange.com/questions/619/chilli-chili-or-chile" CreationDate="2010-08-18T07:25:11.460" UserId="1181" />
  <row Id="5469" PostId="5396" Text="https://secure.wikimedia.org/wikipedia/en/wiki/Zwieback&#xA;&#xA;It's not only for teething childern. There also is Cocos Zwieback! Fancy!&#xA;&#xA;http://www.doit24.de/viewImageByID.jsp?ArtID=45105822&amp;sizefolder=150&amp;size=400" CreationDate="2010-08-18T07:40:20.223" UserId="2035" />
  <row Id="5470" PostId="5423" Score="1" Text="Are you putting sufficient salt in the water before putting the pasta in?" CreationDate="2010-08-18T08:37:16.420" UserId="1123" />
  <row Id="5471" PostId="5423" Text="When you say 'fresh', are you giving it *any* time to dry out?  My mom and grandmothers would always let it rest for at least a couple of hours in a drying rack (looks like a couple of dowels through a larger dowel, with a base).  It wasn't dry enough to put it up for storage, but I'd assume it'd dry out the surface starch if nothing else." CreationDate="2010-08-18T10:33:34.137" UserId="67" />
  <row Id="5472" PostId="5423" Text="You've seen this question? http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself" CreationDate="2010-08-18T10:42:33.267" UserId="1274" />
  <row Id="5473" PostId="5423" Score="1" Text="@Tobiasopdenbrouw That other question is linked from my question..." CreationDate="2010-08-18T11:27:16.290" UserId="771" />
  <row Id="5474" PostId="5423" Text="@Joe Typically I leave it to dry for only about 30 minutes" CreationDate="2010-08-18T11:30:27.313" UserId="771" />
  <row Id="5475" PostId="5338" Text="Thanks for the poking tip!  How long to cook?" CreationDate="2010-08-18T11:30:37.750" UserId="1504" />
  <row Id="5476" PostId="5358" Text="@stephennmcdonald  please video it and take pictures! :D" CreationDate="2010-08-18T11:31:49.447" UserId="1504" />
  <row Id="5477" PostId="5422" Text="@systemputoout - do you have good suggestions for a side, then?" CreationDate="2010-08-18T12:19:09.437" UserId="1816" />
  <row Id="5478" PostId="5394" Text="@roux - I like the bean and bread side idea. Very nice." CreationDate="2010-08-18T12:19:25.707" UserId="1816" />
  <row Id="5479" PostId="5426" Score="1" Text="+1 for the flour comment.  This is especially pertinent with well-floured homemade noodles." CreationDate="2010-08-18T12:28:59.400" UserId="1816" />
  <row Id="5480" PostId="5338" Text="@Dennis - the way I get crispy melted cheese is by using a raclette oven and cooking raclette cheese, but in the US at least not many people have the Swiss background for that.  I imagine any sturdy cheese that you can melt until crisp somehow would be good." CreationDate="2010-08-18T12:30:16.090" UserId="1816" />
  <row Id="5481" PostId="5338" Text="@Wil - totally microwave oven dependent.  Cook until a fork goes in smoothly.  I'd start with maybe 3-5 minutes and gauge from there." CreationDate="2010-08-18T12:30:50.007" UserId="1816" />
  <row Id="5482" PostId="2303" Score="2" Text="I just heat my oven slightly (it's electric), put the dough in covered, and shut the door.  All of a sudden my bread is rising in a warm, dark place just as the recipe suggest." CreationDate="2010-08-18T12:37:40.460" UserId="1816" />
  <row Id="5483" PostId="5434" Score="1" Text="I'm with you on this - don't use them all at once! And two pounds isn't really that much, by the time you do some serious baking." CreationDate="2010-08-18T12:42:25.707" UserId="1672" />
  <row Id="5484" PostId="98" Score="1" Text="+1 As a professional software developer questions like this always interest me." CreationDate="2010-08-18T12:48:59.017" UserId="2041" />
  <row Id="5485" PostId="5435" Score="1" Text="I'm trying that green bean application; it sounds excellent!" CreationDate="2010-08-18T12:51:24.473" UserId="403" />
  <row Id="5486" PostId="5428" Score="2" Text="Hey, would you consider making this question 'community wiki'?  That means that it doesn't have a single 'right' answer, and people can edit eachother's posts more easily if it turns into a collaborative answer.  All you have to do is click [edit] and check the box on the lower right marked [community wiki]." CreationDate="2010-08-18T12:56:15.837" UserId="1443" />
  <row Id="5487" PostId="5441" Text="That is a new one to me.  I have never had charoset that tasted good enough to have pecans among the ingredients." CreationDate="2010-08-18T12:59:21.633" UserId="1443" />
  <row Id="5488" PostId="5358" Text="@Joe - apparently you don't have the problem of looking at your fairly full pot of pasta and water boiling over everywhere all of a sudden while you're desperately trying to chop something to get the rest of dinner ready on time." CreationDate="2010-08-18T13:01:38.913" UserId="1816" />
  <row Id="5489" PostId="5430" Text="@TJ - but how do you get the crispy skins?  If you can teach me how to do that, I'll be sold on microwaving potatoes!" CreationDate="2010-08-18T13:02:12.283" UserId="1816" />
  <row Id="5490" PostId="5444" Text="Pecan brittle!  Yum!" CreationDate="2010-08-18T13:02:43.233" UserId="1816" />
  <row Id="5491" PostId="5409" Text="I'm not sure. 10-15 minutes? Long enough to plate dinner, sit down,  wait a minute, and then put it on a salad. This one had split by the time I had turned around." CreationDate="2010-08-18T13:06:28.670" UserId="1259" />
  <row Id="5492" PostId="5358" Text="@justkt : For those situations, I'm still in the kitchen cooking.  And besides, I use a large enough pot where it'll take some work for pasta to boil over (16qt).  although, I don't know how pasta came into this conversation ... I was talking about hash." CreationDate="2010-08-18T13:06:49.247" UserId="67" />
  <row Id="5494" PostId="5361" Text="Upon further research: http://www.bobsredmill.com/steel-cut-oats.html vs. http://www.bobsredmill.com/regular-rolled-oats.html Same. Quaker is a bit lower in fiber, although their quick oats are the same as rolled/steel cut, which is not the vase for bob's. Looks like I was wrong (I compared the bob's steel cut with the Quaker rolled I had at hand)." CreationDate="2010-08-18T13:24:45.913" UserId="624" />
  <row Id="5495" PostId="5457" Text="everything was done in the food processor.  I roasted the tomatillos and jalapenos in the broiler, but cooked nothing else.  I like the balsamic idea and may try a small amount.  The only salsa I've ever had where I noticed black pepper tasted really off to me, so I'm a bit nervous about adding it.  I was wondering if garlic was an acceptable salsa addition." CreationDate="2010-08-18T14:06:21.930" UserId="1816" />
  <row Id="5496" PostId="5455" Text="@Sobachatina - what you say is true, but I'm a cheapskate and if I have an ingredient I prefer to plan meals such that I use all of it rather than planning meals requiring (say) cilantro throughout time and buying little bunches many times.  Still, I may buy it and freeze leftovers for future tacos." CreationDate="2010-08-18T14:11:11.293" UserId="1816" />
  <row Id="5497" PostId="5455" Text="+1: Cilantro is what's missing. Makes a huge difference." CreationDate="2010-08-18T14:11:27.923" UserId="218" />
  <row Id="5498" PostId="5457" Text="@justkt, I don't think you really want to be able to taste the black pepper. You'd certainly want it to be in the background. It just sounds like you need to add some different dimensions to your salsa based on your complaint." CreationDate="2010-08-18T14:26:49.043" UserId="1259" />
  <row Id="5499" PostId="5459" Text="Thanks.  I like this idea.  We love cumin where I live, so much so that we have considered buying it in bulk." CreationDate="2010-08-18T14:29:12.530" UserId="1816" />
  <row Id="5501" PostId="5462" Score="3" Text="The whole MSG allergy is a load of FUD. Countless studies have shown it to be harmless. I wish people would stop spreading this myth." CreationDate="2010-08-18T14:44:53.383" UserId="60" />
  <row Id="5502" PostId="5462" Text="@hobodave - I checked out a link on the Mayo Clinic's website, and while they stated that there aren't any studies proving links, there's not conclusive evidence that it DOESN'T cause problems.  I will edit my answer, however, to showcase the uncertainty (which I meant to include before but managed not to highlight enough, apparently).  I mean, if the FDA requires labeling, it's not uncontroversial, don't you think?  Perhaps you could link one of the countless studies you found - I'd love to include both sides in my answer." CreationDate="2010-08-18T14:52:55.563" UserId="1816" />
  <row Id="5503" PostId="5464" Text="how do blackeyed varieties stew up? ive eaten them straight and theyre not a bad bean. im curious though as the texture of venison is very chewy and the corn is going to be a very giving element; so i think a less chewy bean would be ideal to put in there." CreationDate="2010-08-18T14:56:55.100" UserId="15" />
  <row Id="5504" PostId="5462" Text="There's also no conclusive evidence that we will not be invaded by aliens from space in the next year. You should add this warning too. :-P" CreationDate="2010-08-18T14:57:58.640" UserId="60" />
  <row Id="5505" PostId="5458" Text="yeah spices are the steering wheel. sorry i didnt include those, but i did it to kind of limit the discussion to the beans. are the chili beans you're referring to just a version canned in sauce, but still of the size and texture and variety of regular kidney beans?" CreationDate="2010-08-18T14:58:56.110" UserId="15" />
  <row Id="5506" PostId="5461" Text="I've _always_ used pure generically bottled MSG." CreationDate="2010-08-18T14:59:17.577" UserId="60" />
  <row Id="5507" PostId="5456" Text="i should add a comment from the outset for anyone not familiar with venison, it is a tougher meat, and so it SEEMS (i could be wrong) the bean would need to be less imposing (ie be smaller, less chewy) to not overwhelm the texture of the chili." CreationDate="2010-08-18T15:00:17.153" UserId="15" />
  <row Id="5508" PostId="5457" Text="1000% behind you on this one, get some fresh cumin and add at least one roasted pepper" CreationDate="2010-08-18T15:02:36.273" UserId="15" />
  <row Id="5509" PostId="5462" Text="@hobodave - looks like you already did. :)" CreationDate="2010-08-18T15:02:39.017" UserId="1816" />
  <row Id="5510" PostId="5461" Text="@hobodave: Where do you even find that?  Surely not a typical grocery store?" CreationDate="2010-08-18T15:03:14.930" UserId="41" />
  <row Id="5511" PostId="5457" Text="@mfg - there are 3 roasted peppers already in it :)" CreationDate="2010-08-18T15:03:20.343" UserId="1816" />
  <row Id="5512" PostId="5455" Score="1" Text="also, check out penzey's if you have one, or a local co-op/community market, as they often sell you dried spices/herbs &quot;in bulk&quot; but if all you need is 2 tablespoons, just buy that" CreationDate="2010-08-18T15:04:12.337" UserId="15" />
  <row Id="5513" PostId="5462" Text="I'm not sure how it would be possible to publish conclusive evidence that something doesn't cause problems.  Everybody has different allergies/intolerances so there's always going to be anecdotal evidence (read: non-evidence), but if the available scientific data doesn't demonstrate a hard link between MSG and any particular health problem then we have to assume it's safe.  Otherwise I could claim that limes are dangerous because we don't have evidence that they *don't* cause cancer." CreationDate="2010-08-18T15:08:04.683" UserId="41" />
  <row Id="5514" PostId="5458" Text="@mfg - those are the ones.  The canning in sauce makes an absolutely huge taste and even texture difference.  In my experience kidney beans stand out (and not in a way I enjoy), while chili beans blend in." CreationDate="2010-08-18T15:10:13.947" UserId="1816" />
  <row Id="5515" PostId="5461" Text="Yep, a typical grocery store. It comes in a 1L container and is usually next to other generic branded &quot;seasoning mixes&quot;. I'll take a pic next time I go." CreationDate="2010-08-18T15:14:48.593" UserId="60" />
  <row Id="5516" PostId="5462" Score="2" Text="There was an episode of &quot;Food Detectives&quot;, a Food Network show that dealt specifically with this. The did a double blind experiment with Chinese food. People who claimed they got headaches from MSG were given MSG flavored foods and exhibited no symptoms. The source of this whole stupid thing started with a food critic who had a headache after eating some Chinese food and blamed it on MSG." CreationDate="2010-08-18T15:26:42.300" UserId="60" />
  <row Id="5517" PostId="5462" Text="@hobodave - thanks for the info.  I've certainly learned a lot today!" CreationDate="2010-08-18T15:31:05.093" UserId="1816" />
  <row Id="5518" PostId="5455" Text="@mfg - Penzey's is on my list of a place to go (although not for cilantro, I actually own it dried and never use it that way) - thanks!" CreationDate="2010-08-18T15:44:55.800" UserId="1816" />
  <row Id="5520" PostId="5455" Text="@justkt ive never used it dried either, but plenty of people grow it and sell bunches of it for cheap (ie 75cents/bunch) at our local co-op (and we grow it ourselves but everytime i go to use it, it has gone to seed" CreationDate="2010-08-18T15:57:32.127" UserId="15" />
  <row Id="5521" PostId="5465" Text="Am I to understand from your answer that diver scallops actually means scallops caught by a diver rather than a specific type of scallop called diver scallops?" CreationDate="2010-08-18T16:06:01.857" UserId="1259" />
  <row Id="5523" PostId="5466" Text="love the roasting for cumin.  Makes me wonder if I can't roast some coriander and then grind it to get some of the cilantro taste?  Right now I'm using red onion for the salsa, my other option on hand is a standard white." CreationDate="2010-08-18T16:19:33.467" UserId="1816" />
  <row Id="5524" PostId="5472" Text="cannelini sound great, and fun color contrast!" CreationDate="2010-08-18T16:21:52.437" UserId="1816" />
  <row Id="5525" PostId="5380" Text="Actually, I would be careful with certain types of foods in seasoned cast-iron pans. For example, I don't make pancakes in the frying pan that I use for frying habanero chilis. It's possible the chili oil will be in the seasoning, and I don't want to take that chance." CreationDate="2010-08-18T16:28:32.557" UserId="1887" />
  <row Id="5526" PostId="5451" Score="1" Text="I buy everything from Amazon:&#xA;http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=molcajete&amp;x=0&amp;y=0&amp;ih=1_0_0_0_0_0_0_0_0_0.5991_1&amp;fsc=-1&#xA;&#xA;but I don't know anything about mortar/pestle quality. How can you tell a good one?&#xA;&#xA;I live in Texas and see them for sale everywhere from Bed Bath and Beyond to Ikea made out of basalt or ceramic. Are they rare out east?" CreationDate="2010-08-18T16:28:51.433" UserId="2001" />
  <row Id="5527" PostId="5339" Score="2" Text="Or if you can get it, kosher chicken is actually pre-brined, since part of the kashering process is to pack the meat in salt to draw out the blood. That's why many chefs like kosher meat for their recipes, since it saves a step." CreationDate="2010-08-18T16:34:11.363" UserId="1887" />
  <row Id="5528" PostId="5465" Text="Yes, diver scallops are picked by hand by divers. Most other scallops are caught by large ships, which package and process on the boat in order to stay out longer (less port time = more fishing time = more $$). I'm not sure if the term is regulated in the states, so it might not be wise to rely on to determine freshness." CreationDate="2010-08-18T16:34:46.887" UserId="624" />
  <row Id="5529" PostId="5319" Score="1" Text="+1 for measuring by weight, and mentioning the difference in flour volume before and after sifting." CreationDate="2010-08-18T16:39:49.753" UserId="1685" />
  <row Id="5530" PostId="5438" Score="3" Text="I don't recall ever having seen this" CreationDate="2010-08-18T16:39:55.413" UserId="60" />
  <row Id="5532" PostId="4870" Score="2" Text="Here is a published scientific paper that makes similar claims:&#xA;http://postharvest.ucdavis.edu/datastorefiles/234-376.pdf , an excellent list of vegetables with their appropriate blanching times: http://extension.missouri.edu/publications/DisplayPub.aspx?P=GH1503 , and the best FAQ out there on freezing foods: http://www.uga.edu/nchfp/questions/FAQ_freezing.html" CreationDate="2010-08-18T16:55:08.593" UserId="2046" />
  <row Id="5533" PostId="5364" Text="While the title of this question *does* use &quot;Palatable&quot; correctly, [the word](http://www.merriam-webster.com/dictionary/palatable) has connotations of &quot;mmm, tasty!&quot; Perhaps edit to say &quot;easier&quot;?" CreationDate="2010-08-18T17:00:42.173" UserId="1601" />
  <row Id="5534" PostId="5380" Score="2" Text="@Martha I think I'd like spicy pancakes. Probably not without warning though..." CreationDate="2010-08-18T17:05:56.627" UserId="624" />
  <row Id="5535" PostId="5472" Text="are the cannelini more tender than kidney? ive seen them before, just never used. and would they pair well with roasted corn and stout beer?&#xA;&#xA;...thanks for the reminder about Romans, they have a pretty savory flavor so they may do very well in a three can blend" CreationDate="2010-08-18T17:29:20.660" UserId="15" />
  <row Id="5536" PostId="5343" Text="edited to remove [health] and [nutrition] and add [food-science] as per this discussion: http://meta.cooking.stackexchange.com/questions/613/difference-between-health-and-nutrition-tags" CreationDate="2010-08-18T17:44:11.743" UserId="1236" />
  <row Id="5537" PostId="848" Text="Thanks for all the knowledge in this question's replies; it helped me get a 1/6th keg of sam adams down to frosty in no time for my wedding reception! Much obliged all!" CreationDate="2010-08-18T17:44:13.553" UserId="15" />
  <row Id="5538" PostId="5455" Text="+1 - I'll chime in on the cilantro. It's hard to imagine a salsa without." CreationDate="2010-08-18T17:48:30.860" UserId="1759" />
  <row Id="5539" PostId="5477" Score="1" Text="Reading Kevin's post, wasn't he saying to use the &quot;bucket of ice, water, and salt&quot; method, instead of throwing it in the freezer?  That should minimize the issue with forgetting it's in the freezer - worst case scenario, you come down the next morning to a few beers sitting in a bucket of room temperature water.  I know that doesn't answer your question, but wanted to throw it out there as a way to avoid needing an answer to it. :)" CreationDate="2010-08-18T17:59:42.493" UserId="1236" />
  <row Id="5542" PostId="5477" Score="1" Text="yeah, which i did for the keg and it worked wonders; some idiots put bottles of beer in the freezer and forgot about them" CreationDate="2010-08-18T18:21:35.723" UserId="15" />
  <row Id="5544" PostId="5479" Text="good to know that the taste will be affected, at least in that case" CreationDate="2010-08-18T18:25:42.847" UserId="15" />
  <row Id="5545" PostId="5477" Text="Ha!  I know that feeling.  In the Hawaiian Punch case in my answer, that was a family member who was visiting one Sunday and didn't tell me.  What a great thing to wake up to the next morning, which of course was a work day." CreationDate="2010-08-18T18:28:40.140" UserId="1236" />
  <row Id="5546" PostId="5466" Score="2" Text="@justkt - I roast coriander often for indian dishes. It is delicious but nothing like cilantro at all. It's more lemony." CreationDate="2010-08-18T18:39:38.607" UserId="2001" />
  <row Id="5547" PostId="5423" Text="@Rowland - apologies, I thought I'd checked your question, but appears I was mistaken." CreationDate="2010-08-18T18:48:41.270" UserId="1274" />
  <row Id="5548" PostId="5455" Score="1" Text="@justkt And if you're worried about having to throw out cilantro that you're not going to use, try putting it on sandwiches or in a stir fry; works well there, too." CreationDate="2010-08-18T19:56:15.860" UserId="793" />
  <row Id="5549" PostId="5422" Text="@justkt nope, pasta is usually eaten without side." CreationDate="2010-08-18T20:16:29.713" UserId="1603" />
  <row Id="5551" PostId="5483" Text="I have tried with an egg free recipe, but I think I got to like 245-250 degrees F. I don't have my notes on me. Maybe I was too slow and it was a bit too stiff.&#xA;&#xA;Silpat is a great idea!  I can't wait to try again." CreationDate="2010-08-18T20:25:53.730" UserId="2045" />
  <row Id="5552" PostId="5482" Text="I notice that the picture hides and gelling that may be going on at the surface (seen in your image) of the example by covering it with chocolate." CreationDate="2010-08-18T20:29:26.483" UserId="1670" />
  <row Id="5554" PostId="5459" Text="When it came to try some of the excellent suggestions (additions ended up being cilantro, cumin, red wine vinegar, a dash of black pepper, and a garlic clove), the one that made the major difference was the cumin.  Thanks, everyone!" CreationDate="2010-08-18T20:35:34.270" UserId="1816" />
  <row Id="5555" PostId="5485" Text="I usually whip by hand but this last time I used a mixer. I don't notice much difference between them." CreationDate="2010-08-18T20:36:27.310" UserId="1549" />
  <row Id="5557" PostId="5485" Score="1" Text="Some people will swear by hand mixers as they allow you to be more aggressive &amp; effective with smaller quantities. Are you making a large amount with the stand mixer at a high velocity for a slightly long time? as i recall it took a while to get the amount of sugar (which helps in stiffening) distributed correctly because we were whipping too fast too long." CreationDate="2010-08-18T20:46:13.293" UserId="15" />
  <row Id="5558" PostId="5459" Score="2" Text="@justkt: Buy cumin as whole seed and grinding when you need it will make a *huge* difference. Freshly ground cumin has much more depth of flavor." CreationDate="2010-08-18T20:53:00.357" UserId="1670" />
  <row Id="5559" PostId="5248" Text="he just said &quot;fridges are cleaned twice a day&quot;. No additional details." CreationDate="2010-08-18T21:18:25.093" UserId="1342" />
  <row Id="5560" PostId="5459" Text="@dmckee great tip! I do this too, I just forgot to mention it. Thanks" CreationDate="2010-08-18T21:46:49.840" UserId="60" />
  <row Id="5561" PostId="5340" Text="Indeed, I'll change the star if I try it and it doesn't work." CreationDate="2010-08-18T22:01:34.887" UserId="1393" />
  <row Id="5562" PostId="5410" Text="Yes, it will help to have the mustard dispersed before adding the oil. The other thing you can do is start with just 10% of the oil and get the emulsion started, then add the rest." CreationDate="2010-08-18T22:03:04.870" UserId="1393" />
  <row Id="5563" PostId="5428" Text="Too open ended...." CreationDate="2010-08-18T22:32:37.647" UserId="177" />
  <row Id="5564" PostId="5495" Text="It's a Thomas Keller recipe from Ad Hoc at Home." CreationDate="2010-08-18T23:08:13.293" UserId="1259" />
  <row Id="5566" PostId="5495" Text="Ahhhhh now that makes sense.  He uses parchment paper lids a lot in his recipes.  I think for at home purposes, it's not worth purchasing parchment paper, but if you want to follow the recipe to a T then do what he says!" CreationDate="2010-08-18T23:13:40.990" UserId="2052" />
  <row Id="5567" PostId="5495" Text="his recipes do seem to cross the line sometimes. I refuse to par-boil three different types of potatoes in three different pots. I've only got four burners!" CreationDate="2010-08-18T23:21:31.087" UserId="1259" />
  <row Id="5568" PostId="5340" Text="@Michael, I certainly hope I'm wrong. Let us know either way." CreationDate="2010-08-18T23:50:38.790" UserId="1259" />
  <row Id="5569" PostId="5479" Text="Frozen sodas are a mess -- I think it was a cherry coke that I had to clean out of a soda machine once.  Ick." CreationDate="2010-08-18T23:56:46.907" UserId="67" />
  <row Id="5570" PostId="5477" Score="1" Text="@stephenmcdonald : actually, a worse scenario is someone did it on top of your dining room table, and the condensation on the outside of the container results in bad water staining and you have to refinish the table.  So do it in the kitchen or the bath tub where you don't have to worry about things getting wet." CreationDate="2010-08-19T00:00:05.073" UserId="67" />
  <row Id="5571" PostId="5503" Score="7" Text="the &quot;shocking&quot; part is the ice bath, the boiling part is &quot;blanching&quot;.  If you're asking why to blanche, see : http://cooking.stackexchange.com/questions/4867/why-blanche-vegetables-before-freezing" CreationDate="2010-08-19T00:10:29.640" UserId="67" />
  <row Id="5572" PostId="5492" Score="3" Text="Generally when you thaw a frozen carbonated beverage the resultant liquid is un-carbonated (the CO2 will boil off before the ice melts). Interestingly, under pressure a carbonated beverage will stay liquid to all appearances, but when the pressure is released it solidifies almost instantly. Cool to watch." CreationDate="2010-08-19T00:49:57.937" UserId="218" />
  <row Id="5573" PostId="5507" Score="2" Text="You can't just substitute one ground meat product for another and expect good results.  Yes, they're ground meat, but even in the various ground beef products, you've got a variety of fat content, etc." CreationDate="2010-08-19T02:24:26.893" UserId="67" />
  <row Id="5574" PostId="5517" Text="I think I'm going to try this next time I make meatloaf - one of my recipes calls for bread crumbs, so I'll just substitute this in for the carb/binder instead.  Sounds like a pretty solid idea.  Even if the OP doesn't take your advice, I'm game!" CreationDate="2010-08-19T03:18:21.077" UserId="1236" />
  <row Id="5575" PostId="5518" Text="+1 for the bacon grease!" CreationDate="2010-08-19T03:40:02.567" UserId="1307" />
  <row Id="5576" PostId="5520" Text="That's exactly how I do it. And I agree, finding the right number of beans is part of the zen mastery. (Another option is to use steel green beans and then you can line them up magnetically.)" CreationDate="2010-08-19T04:22:47.107" UserId="1393" />
  <row Id="5578" PostId="1677" Text="Is the purpose of the substitution for convenience or health?  If only convenience, you could replace the fat content with similar amount of oil or butter." CreationDate="2010-08-19T06:58:36.390" UserId="1443" />
  <row Id="5580" PostId="5517" Score="2" Text="this is known as a panade. google the term for more info." CreationDate="2010-08-19T08:46:12.823" />
  <row Id="5581" PostId="5422" Score="1" Text="agreed, system, but north americans don't tend to follow the italian meal progression, so i figured a side would make more sense than two (or more) courses." CreationDate="2010-08-19T08:48:29.323" />
  <row Id="5582" PostId="4970" Text="I'm looking to see this question resolved, so I've put up a bounty. Don't like loose ends that involve me." CreationDate="2010-08-19T09:38:25.940" UserId="1274" />
  <row Id="5583" PostId="5509" Text="There are so many types of both... so I'd choose a general workaround (see the answer). Considered downvoting the question but didn't." CreationDate="2010-08-19T10:05:02.567" UserId="1274" />
  <row Id="5584" PostId="5368" Text="You don't need to shake it -- run a spoon through it, or take something and just tap the side of it, and I've never had a mess.  Well, no mess that would've been fixed from putting something over the top." CreationDate="2010-08-19T10:05:06.593" UserId="67" />
  <row Id="5585" PostId="5532" Score="1" Text="Can't top that.  I'll add one thing, which is to put make an herb-infused olive oil (http://homecookingrocks.com/herb-infused-olive-oil-make-your-own/).  Just keep an eye on the shelf-life, since fresh herbs can spoil in oil in a few weeks." CreationDate="2010-08-19T12:09:18.737" UserId="1443" />
  <row Id="5586" PostId="5532" Text="Great call - I completely forgot about that.  I actually made a sage/rosemary olive oil once and it was delicious, but I left it a little too close to our kitchen window and it went rancid pretty quickly, so you're dead on about shelf life!" CreationDate="2010-08-19T12:10:40.450" UserId="1236" />
  <row Id="5587" PostId="5533" Text="I love herbed butter on steak!" CreationDate="2010-08-19T12:12:40.710" UserId="1816" />
  <row Id="5588" PostId="5533" Text="Sage butter on steak is a great idea, I can't believe I've never tried it.  Sounds delicious!" CreationDate="2010-08-19T12:15:32.173" UserId="1236" />
  <row Id="5589" PostId="2376" Text="Any America's Test Kitchen or Cook's Illustrated book will have plenty of whys and wherefores, as will the TV show.  Ratio is good, but I don't think it's a first cookbook." CreationDate="2010-08-19T12:15:42.780" UserId="1816" />
  <row Id="5590" PostId="5534" Text="Mmmm...great advice.  Mashed potatoes, sage, a little caramelized onion, some chopped bacon, and I'm in heaven!" CreationDate="2010-08-19T12:16:50.313" UserId="1236" />
  <row Id="5591" PostId="5533" Score="2" Text="sage + fine chopped fresh rosemary + tarragon + chicken Breasts = &lt;3" CreationDate="2010-08-19T12:19:31.260" UserId="87" />
  <row Id="5592" PostId="5531" Score="3" Text="By the way, considering this is a list question rather than one with a definitive answer, I'd suggest marking as community wiki.  That tends to be the precedent I've seen." CreationDate="2010-08-19T12:32:40.563" UserId="1816" />
  <row Id="5593" PostId="5505" Score="1" Text="I use pecans in my pesto.  It's quite good.  Just toast them first!" CreationDate="2010-08-19T12:33:31.497" UserId="1816" />
  <row Id="5595" PostId="5536" Text="Heres a link from a coffee roasting sales site explaining your ideal brewing conditions http://www.sweetmarias.com/brewinstr/grind.brew.php" CreationDate="2010-08-19T12:52:13.970" UserId="15" />
  <row Id="5596" PostId="5361" Text="@Adam Shiemke: Thanks for checking on that. The serving size for the steel cut oats is 1/4 cup and the serving size on the rolled oats is 1/2 cup (and is 4 g larger), but perhaps they make the same amount of hot cereal?" CreationDate="2010-08-19T12:57:07.143" UserId="839" />
  <row Id="5597" PostId="2562" Text="I was taught in a nutrition-related class that the top carbohydrates (in terms of health) were brown rice, oatmeal (by itself), and sweet potatoes.  The dietary fiber means they take a while to digest and break down into less sugar." CreationDate="2010-08-19T13:03:57.253" UserId="1816" />
  <row Id="5598" PostId="3793" Text="I love the Keurig we have.  I make up half coffee, half hot chocolate.  Free mocha!" CreationDate="2010-08-19T13:04:22.510" UserId="1816" />
  <row Id="5599" PostId="4261" Score="2" Text="+1 - I have a whole slew of one skillet recipes that use staggering.  As a slight difference, my recipes often do the protein first (at least mostly) and rest it while the other items cook, then return it to the pan to heat at the end." CreationDate="2010-08-19T13:07:08.417" UserId="1816" />
  <row Id="5600" PostId="5492" Text="good idea for (what appears to be the result of even successful thawing) flat beer." CreationDate="2010-08-19T13:07:17.917" UserId="15" />
  <row Id="5601" PostId="4261" Score="1" Text="@justkt Yup, I do that too, especially if I find that a protein is getting too done, like with Shrimp.  It makes a lot of sense if you're trying to get some browning going on.  I think I'll add a note to the answer." CreationDate="2010-08-19T13:08:46.027" UserId="1443" />
  <row Id="5603" PostId="4318" Text="May not be crystals, but you can get citric acid from lots of homebrew stores and homebrew places online: http://vinomaker.com/additives.html" CreationDate="2010-08-19T13:28:37.963" UserId="1816" />
  <row Id="5604" PostId="4379" Text="It even comes in liquid form!" CreationDate="2010-08-19T13:29:07.103" UserId="1816" />
  <row Id="5605" PostId="5510" Score="1" Text="If I were you, I'd just buy them. They're not expensive, and they keep forever." CreationDate="2010-08-19T13:33:24.083" UserId="624" />
  <row Id="5606" PostId="5361" Text="@Rebekah Good catch, I didn't notice. If you compare the weights, the rolled are 4g more, so by weight, there might be more nutrient. The numbers aren't accurate enough to tell." CreationDate="2010-08-19T13:36:08.820" UserId="624" />
  <row Id="5607" PostId="1538" Text="I was about to post that answer.&#xA;&#xA;TRY IT, it really works." CreationDate="2010-08-19T13:43:09.630" UserId="2062" />
  <row Id="5608" PostId="5435" Text="mmm yes it does sound excellent!" CreationDate="2010-08-19T13:43:54.590" UserId="2039" />
  <row Id="5609" PostId="5428" Text="@ocaasi have to have this as a community wiki question-- it looks like someone else might have done that already?" CreationDate="2010-08-19T13:45:08.720" UserId="2039" />
  <row Id="5610" PostId="5428" Text="thanks for all the ideas-- i was also thinking (as some suggested) of making a few different pecan pestos, and then freezing them. and whatever is leftover would be nice to enjoy making a variety of dishes with them." CreationDate="2010-08-19T13:49:49.753" UserId="2039" />
  <row Id="5611" PostId="5368" Text="I shake like a cracked out epileptic. Trust me, I need something on the top. I generally sift onto a flat silpat, and then shake that into whatever bowl I'm using to mix." CreationDate="2010-08-19T14:08:43.827" UserId="218" />
  <row Id="5612" PostId="4295" Text="I'll take that bounty now. ;o)" CreationDate="2010-08-19T14:10:53.230" UserId="1259" />
  <row Id="5613" PostId="5533" Score="1" Text="@stephennmcdonald, there was a fantastic one on a UK cooking show recently for a tarragon and balsamic vinegar butter (http://www.bbc.co.uk/food/recipes/rumpsteakwithtarrago_93124), which I've tried and was fantastic. Give that a go too! =)" CreationDate="2010-08-19T14:15:00.270" UserId="1266" />
  <row Id="5615" PostId="2562" Score="2" Text="+1 Brown rice is like rice, but with nutrients!     Also, dude, chinaman is not the preferred nomenclature." CreationDate="2010-08-19T14:21:45.463" UserId="220" />
  <row Id="5616" PostId="4295" Text="@Yossarian Now, now be patient.  Good answer, though.  I think I have 7 days, but I won't just wait for no reason." CreationDate="2010-08-19T14:23:20.890" UserId="1443" />
  <row Id="5617" PostId="5533" Text="@Rob, thanks for sharing that link - I'm putting it on my meal plan for next week without telling my wife, should be a very nice surprise for her!" CreationDate="2010-08-19T14:23:23.543" UserId="1236" />
  <row Id="5618" PostId="5542" Text="So I started looking at the other items that the company selling the 'starter kit' had ... and I'm both intrigued and scared of something called 'meat glue' : http://www.amazon.com/Meat-Glue-Activa-Transglutaminase-2-2/dp/B00281S7EU/" CreationDate="2010-08-19T14:24:04.790" UserId="67" />
  <row Id="5619" PostId="5428" Text="I don't know if I'd say you &quot;have to&quot;, but it's pretty much site policy that a question with no single right answer should be community wiki.  It looks like a moderator came by and did it for you." CreationDate="2010-08-19T14:25:15.830" UserId="1443" />
  <row Id="5620" PostId="4237" Score="1" Text="+1 for steaming in the wok. We do this all the time. I would recommend thinking about some things other than water. We often use our sauce at this step, which steams the veg and thickens the sauce. Or you could boil off a stock / soy / rice wine mixture for a bit more flavor through your veg." CreationDate="2010-08-19T14:26:46.420" UserId="1259" />
  <row Id="5621" PostId="2562" Score="2" Text="Chinamen? Really? I think the weight is probably much more related to socio-economic standing than the intake of rice." CreationDate="2010-08-19T14:30:36.987" UserId="1259" />
  <row Id="5622" PostId="2580" Score="1" Text="@Iuls, you can also just cook the cauliflower first and then chop it finely with a knife for a similar effect." CreationDate="2010-08-19T14:31:26.767" UserId="1259" />
  <row Id="5623" PostId="4295" Text="all in jest, my friend. I love this very geeky portion of cooking though, so I'm always happy to share. I didn't include it in my answer because it doesn't really address the question, but Sous Vide is my favorite part of &quot;new&quot; cooking. Unfortunately, the price tag is a significant barrier to entry. However, you could try the beer cooler method with fish / shellfish for some fabulous results." CreationDate="2010-08-19T14:34:43.733" UserId="1259" />
  <row Id="5624" PostId="4294" Text="That actually sounds really good to me, I will be sure to try it - thanks for the very unique tip!" CreationDate="2010-08-19T14:36:39.220" UserId="1236" />
  <row Id="5625" PostId="2981" Score="1" Text="I always have a ramekin of tartar and a ramekin of ketchup on my plate...and tend to dip in both at the same time." CreationDate="2010-08-19T14:38:31.057" UserId="1236" />
  <row Id="5626" PostId="5542" Text="@Joe, transglutaminase is quite common in industrial food preparation. It's used regularly for chicken nuggets, sausage, bologna, etc. The science-y chefs use it to make some crazy stuff though. Wylie Dufresne uses it to make meat &quot;pasta&quot; as it holds the noodles together. My Thomas Keller Sous Vide book (Under Pressure) cuts a chicken leg in half and debones it, makes a chicken mousse, stuffs leg with mousse, and uses the meat glue to put it back together to look like a leg again. I think in the home kitchen, these tricks of presentation are the main use for it." CreationDate="2010-08-19T14:42:32.840" UserId="1259" />
  <row Id="5627" PostId="5542" Score="1" Text="I've also heard scary stories about needing to wear a mask while working with it, as it can bond your lungs if inhaled. This seems to be untrue and just internet scare tactic / misinformation, but the mere thought is enough to steer me clear of it." CreationDate="2010-08-19T14:44:10.793" UserId="1259" />
  <row Id="5628" PostId="5542" Score="1" Text="A great trick for spherification: Doing the dropped method of spherification, I've found that you only need 10-15 seconds to get the caviar consistency. It can be hard to get fish the spheres out within that time. Put a sieve, cheese cloth, or finely slotted spoon in to the calcium bath, and then drop in your alginate solution. Once you've hit your time, lift your spoon / sieve / cloth out of the bath and put it in the water. This makes it really easy to get your time down and get the required amount of setting time." CreationDate="2010-08-19T15:02:10.283" UserId="1259" />
  <row Id="5629" PostId="5451" Score="1" Text="@Sobachatina - Like I mentioned, there doesn't seem to be a good way to ensure the authenticity.  Several people have found that their &quot;basalt&quot; molcajetes are actually granite or other stone.  I suppose unless you're a geologist, the average user will have a hard time figuring it out.  Lucky you, living in Texas :).  We don't get a whole lot of meso-american influence way out here." CreationDate="2010-08-19T15:03:12.760" UserId="1405" />
  <row Id="5630" PostId="5545" Text="Wow, using sage like wood chips - what a great idea.  Adding this to my repertoire, thanks for the tip!" CreationDate="2010-08-19T15:09:04.370" UserId="1236" />
  <row Id="5631" PostId="5546" Text="I forgot about Bragg's; that's good one from the health-food side" CreationDate="2010-08-19T15:11:13.287" UserId="1443" />
  <row Id="5632" PostId="5422" Text="@roux uhm, you could try a white meat like poultry. Sliced stripes of chicken breasts cooked with a dice of butter and sage." CreationDate="2010-08-19T15:18:16.723" UserId="1603" />
  <row Id="5634" PostId="5547" Score="4" Text="Not to confuse things, but I actually thought having your idea as an option was useful. Then people can vote on it to express their opinion on whether or not it's a good idea.." CreationDate="2010-08-19T15:36:41.117" UserId="1443" />
  <row Id="5635" PostId="5547" Text="@JustRightMenus - I'd go with either, although I imagine you actually want the finer of the two, if one is finer." CreationDate="2010-08-19T15:40:03.237" UserId="1816" />
  <row Id="5636" PostId="5531" Score="1" Text="Why is there one vote to close as 'belongs on meta'?" CreationDate="2010-08-19T15:45:19.620" UserId="624" />
  <row Id="5637" PostId="5510" Score="1" Text="Well, not forever. They do get stale after about 6 months, I've found." CreationDate="2010-08-19T16:03:07.630" UserId="1887" />
  <row Id="5638" PostId="5545" Text="Yeah you just have to be careful that they don't burst into flames, but it's a good use for the woody older stems that aren't as tender." CreationDate="2010-08-19T16:04:40.733" UserId="2045" />
  <row Id="5639" PostId="5547" Score="3" Text="Yep, polenta or grits will work fine.  They're just cornmeal ground differently." CreationDate="2010-08-19T16:07:47.360" UserId="2045" />
  <row Id="5640" PostId="5530" Text="Generally, they tell you that one cube should be combined with X cups of water. Powdered boullion is 1 teaspoon per cup, usually. If a boullion cube says to dissolve in 2 cups of water, then it's the equivalent of two teaspoons." CreationDate="2010-08-19T16:09:11.603" UserId="1887" />
  <row Id="5641" PostId="648" Score="8" Text="This works, but wrap the onion in plastic foil, or your freezer will smell." CreationDate="2010-08-19T16:10:36.813" UserId="1342" />
  <row Id="5642" PostId="5490" Text="Great answer, a lot of useful tips!" CreationDate="2010-08-19T16:11:55.797" UserId="1805" />
  <row Id="5643" PostId="5547" Text="Is this just to prevent sticking?  What about parchment paper?" CreationDate="2010-08-19T16:12:16.907" UserId="1832" />
  <row Id="5644" PostId="5547" Score="1" Text="@Ocassi: That's a good idea, but not it the current context of the stackexchange sites. It would essentially allow people to 'reputation-farm' with a question: each answer that gets voted up earns the questioner reputation, which is not really the intent. You should post this as an enhancement request on the meta site, because it does have merit as a tool, much like community wiki." CreationDate="2010-08-19T16:14:31.193" UserId="2042" />
  <row Id="5645" PostId="5518" Text="A few pats of butter in the middle of the loaf might be yummy too." CreationDate="2010-08-19T16:17:17.977" UserId="1816" />
  <row Id="5646" PostId="5220" Score="1" Text="He also prefers using habanero peppers to any others. They not only add a nice kick of spice, but they've got a more complex flavor than jalapenos, with a touch of sweetness. We also sometimes put in poblano peppers or other hot peppers (long green ones, or thai chiles). (I don't know if they count as a spice or an ingredient if you're using fresh peppers.)" CreationDate="2010-08-19T16:21:35.663" UserId="1887" />
  <row Id="5647" PostId="5551" Text="the &quot;grilling pan&quot; is also known as a &quot;broiler pan&quot;  (a least, that's what I've always heard it called )... and it's what I use when making meatloaf ... it exposes more surface area, giving lots of browned crusty bits." CreationDate="2010-08-19T16:25:10.123" UserId="67" />
  <row Id="5648" PostId="5518" Text="Ground turkey breast is easier to keep from drying out?  I'd think that ground dark turkey would be easier (higher fat content, etc.)" CreationDate="2010-08-19T16:25:41.840" UserId="67" />
  <row Id="5649" PostId="5548" Score="1" Text="Now that you've edited to say you have polenta and grits, those are an even better option." CreationDate="2010-08-19T16:29:16.047" UserId="1393" />
  <row Id="5650" PostId="5551" Text="Thanks! I couldn't remember the exact term -- broiler pan makes sense! I've changed the original entry to reflect." CreationDate="2010-08-19T16:31:10.103" UserId="1887" />
  <row Id="5651" PostId="5518" Text="I actually meant compared to &quot;ground turkey&quot; which seems to be a hodge podge of stuff, not just the breast.  Ground dark turkey is definitely preferred but I have a hard time finding that, and I don't have a grinder right now :(" CreationDate="2010-08-19T16:32:23.957" UserId="1236" />
  <row Id="5652" PostId="5554" Score="2" Text="What was the quark?" CreationDate="2010-08-19T16:43:16.580" UserId="2001" />
  <row Id="5653" PostId="5220" Text="Mmmm... habaneros." CreationDate="2010-08-19T16:47:21.193" UserId="1601" />
  <row Id="5654" PostId="5554" Text="Rule #1.  Never bake a cake with Austrians." CreationDate="2010-08-19T16:50:01.640" UserId="1443" />
  <row Id="5655" PostId="4294" Text="+1 Great suggestion, I'll have to try it next time we're feeling lazy and break out the frozen fish sticks." CreationDate="2010-08-19T16:55:17.470" UserId="2042" />
  <row Id="5656" PostId="5560" Text="yeah, i suppose i could. but grabbing a big jar of the vanilla sugar is handier than grabbing sugar then trying to find my little bottle of vanilla extract hidden in my cupboard, behind some half-used birthday cake candles and some cocktail sticks." CreationDate="2010-08-19T17:31:58.860" UserId="373" />
  <row Id="5657" PostId="5560" Text="@Tea Just curious if there was something more complicated to vanilla sugar than, vanilla and sugar.  Makes sense." CreationDate="2010-08-19T17:37:38.710" UserId="1443" />
  <row Id="5658" PostId="5558" Score="1" Text="I think it's a good idea to link and also provide an outline. It would be very frustrating in 3 years to come here and find an answer that was little more than a link that had been heavily upvoted and accepted only to find the link didn't work anymore." CreationDate="2010-08-19T17:45:51.613" UserId="1259" />
  <row Id="5659" PostId="5562" Text="Wow, I guess I'm doing it right, since our answers were essentially the same, with the paragraphs reversed!  +1 from me for bringing it back up to temperature in the pan with the sauce, great advice." CreationDate="2010-08-19T17:46:42.127" UserId="1236" />
  <row Id="5660" PostId="5562" Text="@stephen, Clearly you just copied me and flipped the paragraphs around to make it less obvious. You won't fool me! ;op  (kidding, obviously...)" CreationDate="2010-08-19T17:51:35.440" UserId="1259" />
  <row Id="5661" PostId="5562" Score="1" Text="crap, busted!  and here i thought i was being sneaky upvoting yours to make it less obvious :)" CreationDate="2010-08-19T17:57:27.287" UserId="1236" />
  <row Id="5662" PostId="5526" Text="oh and do it over the trashcan or garbage disposal or you will be pulling ends out for days." CreationDate="2010-08-19T17:58:44.507" UserId="446" />
  <row Id="5663" PostId="5548" Score="1" Text="Flour isn't good for pizza, it tends to burn, most people use semolina. Just a heads up." CreationDate="2010-08-19T18:02:36.870" UserId="446" />
  <row Id="5664" PostId="5540" Score="2" Text="i think it would work like 'booOOOOOOooom' or 'p-chiiiiihhhhhsssshhhh'" CreationDate="2010-08-19T18:22:26.080" UserId="15" />
  <row Id="5665" PostId="5552" Text="good advice on consuming the rest of the 6 pack. since i am concerned about the safety of it though, is this a safe method?" CreationDate="2010-08-19T18:23:28.450" UserId="15" />
  <row Id="5666" PostId="3854" Text="Does the par-baked dough need to be defrosted prior to baking? I'm assuming that it should be, but of course when I tried it, I forgot to do that. It turned out okay, but not great." CreationDate="2010-08-19T18:39:04.440" UserId="839" />
  <row Id="5667" PostId="5558" Text="@yossarian, great point.  i will add a bit of a summary to my post!" CreationDate="2010-08-19T18:56:21.300" UserId="1236" />
  <row Id="5668" PostId="5531" Text="@Adam, sounds like someone clicked the wrong &quot;vote to close&quot; option" CreationDate="2010-08-19T19:02:05.110" UserId="1266" />
  <row Id="5669" PostId="5552" Text="@mfg: well, I wouldn't go straight from the freezer to the microwave - this isn't tempered glass, and it doesn't take much to crack it. That said, once you've brought the bottle and outer liquid up to room temperature, it should be fairly safe - just don't let it boil, or you'll have a mess on your hands." CreationDate="2010-08-19T19:02:12.973" UserId="86" />
  <row Id="5670" PostId="3793" Text="+1 from me, single serving is the way to go.  This post reminded me of my last job, where we had a Flavia machine (same concept as the Keurig), on their site you can choose a model by &quot;number of people in the office&quot;." CreationDate="2010-08-19T19:07:04.493" UserId="1236" />
  <row Id="5671" PostId="5526" Text="My german shepherd actually LOVES green bean ends, so I tend to trim over a bowl and make her work for them :) Scissors sound great, I have a pair of kitchen shears I use for various things and can't believe I never considered them for this application.  I'm also a fan of anything that allows me to get a rhythm going, that's my main problem with the knife method, I constantly feel like I'm stopping to line things up.  I'll be sure to try this over the weekend when we hit the local market, thanks!" CreationDate="2010-08-19T19:10:23.237" UserId="1236" />
  <row Id="5672" PostId="5547" Score="1" Text="@Dave: please see the FAQ. There is nothing wrong with answering your own question. It's even encouraged." CreationDate="2010-08-19T19:13:20.050" UserId="60" />
  <row Id="5673" PostId="5547" Text="@Dave, re: hobodave's comment, please see the discussion at http://meta.cooking.stackexchange.com/questions/321/when-is-it-appropriate-to-answer-your-own-question" CreationDate="2010-08-19T20:15:38.217" UserId="1236" />
  <row Id="5674" PostId="5532" Text="Thanks, really opened my mind to bewildering array of all things sagey." CreationDate="2010-08-19T20:19:31.013" UserId="940" />
  <row Id="5675" PostId="5532" Text="My pleasure, glad I could help!  I enjoy gardening almost as much as I love cooking, but I always wonder what to do with the abundance of herbs I have at the end of the season.  The year before last, I had way too much sage and went on a research spree.  This year it's looking like it's going to be basil :)" CreationDate="2010-08-19T20:27:13.180" UserId="1236" />
  <row Id="5676" PostId="5568" Text="Yeah, unfortunately I didn't realize I had no cornmeal until about to take the first batch of bagels out of boiling water and put them on the baking sheets... the baking sheets that should have had cornmeal on them." CreationDate="2010-08-19T20:29:21.473" UserId="364" />
  <row Id="5677" PostId="5552" Text="good call. sounds like the collective is saying run it under cold water." CreationDate="2010-08-19T20:53:05.303" UserId="15" />
  <row Id="5678" PostId="5524" Text="good call. sounds like the collective is saying run it under cold water." CreationDate="2010-08-19T20:53:37.190" UserId="15" />
  <row Id="5679" PostId="5546" Score="1" Text="its great for things with beef broth, or as a sub for soy sauce, Worcestershire, etc; good even in Bloody Marys (we have vegan friends and W sauce isnt vegan)!" CreationDate="2010-08-19T20:55:02.927" UserId="15" />
  <row Id="5680" PostId="5568" Text="@JustRightMenus I think the appropriate response in that case is &quot;Panic!&quot;" CreationDate="2010-08-19T20:59:33.617" UserId="2047" />
  <row Id="5681" PostId="5571" Text="There will be exceptions to the general rule, but - as a general rule - the 'classier' the restaurant, the more attention will be paid to locally sourced (bio)organic ingredients." CreationDate="2010-08-19T21:31:57.237" UserId="1274" />
  <row Id="5682" PostId="5582" Text="Heating the oven, using oven gloves, something that'll go in the oven, heat up the kitchen, remember to pre-heat. meh." CreationDate="2010-08-19T22:50:15.190" UserId="1259" />
  <row Id="5683" PostId="5574" Text="Some good points here. Also worth noting, if you don't believe, try it for yourself and compare." CreationDate="2010-08-19T22:53:13.470" UserId="1123" />
  <row Id="5684" PostId="5581" Text="Without scraping your knuckles ;--)" CreationDate="2010-08-19T23:04:34.043" UserId="215" />
  <row Id="5685" PostId="5512" Score="3" Text="Nice answer...  Been using this technique for too many years to remember...  In fact, used it last night!" CreationDate="2010-08-19T23:05:35.290" UserId="215" />
  <row Id="5686" PostId="5585" Text="There's a typo there: adding back a half cup of flour and a half cup of flour." CreationDate="2010-08-19T23:39:32.880" UserId="1320" />
  <row Id="5687" PostId="5585" Text="@niall C, thanks fixed it" CreationDate="2010-08-20T00:25:32.697" UserId="446" />
  <row Id="5688" PostId="4937" Text="I found adding a splash of cream and mixing for a little longer fixed the problem." CreationDate="2010-08-20T00:30:24.713" UserId="446" />
  <row Id="5689" PostId="5594" Text="How much of a degree? And does it work if you reheat for shorter amounts of time?" CreationDate="2010-08-20T00:36:20.800" UserId="446" />
  <row Id="5690" PostId="5594" Text="You basically want to warm it through, so the time will depend on the thickness. You can also cut slices and very lightly toast them for faster action." CreationDate="2010-08-20T00:41:01.633" UserId="1393" />
  <row Id="5691" PostId="5593" Score="3" Text="Microwave is not ideal because it heats the water faster than the starch, tending to cause the bread to steam and actually lose moisture. It will make it seem less stale for a minute, but as soon as it cools down it may actually be worse." CreationDate="2010-08-20T00:41:41.227" UserId="1393" />
  <row Id="5692" PostId="5378" Text="To partially prepare the bird at the point Coyote finally hits Roadrunner with it." CreationDate="2010-08-20T00:57:38.840" UserId="2033" />
  <row Id="5693" PostId="5596" Score="1" Text="And there you have it! Although I'm curious how it speeds production of the polyphenals since normally cold will slow any sort of chemical process. Any ideas?" CreationDate="2010-08-20T01:18:12.090" UserId="1393" />
  <row Id="5694" PostId="5593" Score="2" Text="thus the little while caveat :)" CreationDate="2010-08-20T01:32:50.883" UserId="446" />
  <row Id="5695" PostId="5594" Text="nice... i'll be using that next time" CreationDate="2010-08-20T01:33:16.140" UserId="446" />
  <row Id="5696" PostId="5596" Score="4" Text="I think the answer is something along the &quot;blah, blah, blah oxidation, blah, blah&quot; lines.  I know that the same kind of chemical compounds are produced when aging whiskey in oak and then oxidized.  I don't think anybody has a study on bananas specifically but I would guess that the cold does retard the chemical process that retards the production of the polyphenals in the first place, thus letting the compound that makes them oxidise first." CreationDate="2010-08-20T01:56:14.587" UserId="446" />
  <row Id="5697" PostId="5596" Text="Actually heres a [paper](http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6T6R-4KGX8G6-1&amp;_user=10&amp;_coverDate=12%2F31%2F2007&amp;_rdoc=1&amp;_fmt=high&amp;_orig=search&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1436171936&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=66fdabd066113c9781c4992d3d68da22) but it's behind a pay wall. sorry." CreationDate="2010-08-20T01:59:42.097" UserId="446" />
  <row Id="5698" PostId="5590" Score="2" Text="Over an open fire? ;-)" CreationDate="2010-08-20T02:13:29.647" UserId="3" />
  <row Id="5699" PostId="5590" Text="Roasting on an open fire - right around the corner, buddy :&gt;)" CreationDate="2010-08-20T02:36:51.667" UserId="177" />
  <row Id="5700" PostId="5599" Text="Great Answer, Martha!" CreationDate="2010-08-20T02:37:36.250" UserId="177" />
  <row Id="5701" PostId="1425" Text="On the stove, medium, to medium-high.  Grill medium-high." CreationDate="2010-08-20T02:39:52.423" UserId="586" />
  <row Id="5702" PostId="5512" Score="2" Text="Great Answer, JustRight...!!" CreationDate="2010-08-20T02:40:49.830" UserId="177" />
  <row Id="5703" PostId="5590" Score="1" Text="I hope you got video of the exploding chestnuts!" CreationDate="2010-08-20T02:41:49.237" UserId="1601" />
  <row Id="5704" PostId="5591" Text="Yes.  http://cooking.stackexchange.com/questions/1422/how-long-can-i-store-cooking-wine/1431#1431" CreationDate="2010-08-20T02:43:45.877" UserId="67" />
  <row Id="5705" PostId="5593" Score="1" Text="Good Answer, Good Caveat...both are true!" CreationDate="2010-08-20T02:44:04.957" UserId="177" />
  <row Id="5706" PostId="5514" Score="1" Text="JustRight: another great answer!!" CreationDate="2010-08-20T02:45:14.063" UserId="177" />
  <row Id="5707" PostId="5597" Score="1" Text="I'm not willing to contradict this outright but I will say (1) look at Emiliano's answer -- I've heard the same but I haven't tried it (2) I've heard and adhere to the mantra: don't cook with wine you wouldn't drink. Again, I won't swear that this is the final word on the matter, but I've heard it said *many* times and it's what I personally go with." CreationDate="2010-08-20T02:47:28.957" UserId="43" />
  <row Id="5708" PostId="3793" Text="I've been at offices with both Keurig and their competitor Flavia and have enjoyed both immensely!" CreationDate="2010-08-20T02:49:29.747" UserId="43" />
  <row Id="5709" PostId="5592" Text="I live in a very humid climate. The idea of a loaf that is capable of going dry without growing mold makes me really jealous!" CreationDate="2010-08-20T02:51:08.667" UserId="43" />
  <row Id="5710" PostId="5592" Text="That's one of downsides of NYC - It can happen in 1 day :&gt;)" CreationDate="2010-08-20T02:54:06.057" UserId="177" />
  <row Id="5711" PostId="5598" Text="The scoring is a pain if you're doing a few dozen, but if you don't, you *will* get the resultant chestut shrapnal everywhere.  And after you pull it out of the oven, they'll continue to explode from carry-over cooking.  (luckily, I was wearing my glasses at the time)." CreationDate="2010-08-20T02:54:42.217" UserId="67" />
  <row Id="5712" PostId="5594" Score="3" Text="I do this on a higher heat, say 300-350, and also wet the outside of the bread with water until lightly damp but not soggy.  On that heat it only takes 5-10 minutes and gets pretty good results." CreationDate="2010-08-20T02:55:43.727" UserId="1443" />
  <row Id="5713" PostId="5590" Text="Neil: Nope, but it did scare the heck out of me - sounds like a gun shot!!" CreationDate="2010-08-20T02:56:29.933" UserId="177" />
  <row Id="5715" PostId="3047" Text="@hobodave: omg, why did you have to include the pic??? This is one of my favorite guilty pleasures ever and now I can't stop thinking about it." CreationDate="2010-08-20T03:07:03.277" UserId="43" />
  <row Id="5716" PostId="5562" Text="These are both good answers. You obviously copied each other, using an edible time machine -- if it were the plain old boring DeLorean sort, this would be off-topic. :)" CreationDate="2010-08-20T03:07:13.700" UserId="1601" />
  <row Id="5717" PostId="567" Text="@configurator: good idea. By the way, I have an onion I need chopped. Could you lend a hand?  :)" CreationDate="2010-08-20T03:11:08.743" UserId="43" />
  <row Id="5718" PostId="5603" Text="For purposes of this question, I'll leave obvious as the ones I listed in the introduction.  I think pectin and paraffin are both interesting, although they are 'traditional' additives as opposed to newfangled &quot;chemical&quot; ones.  Both are good information to have.  Sure, liquid smoke counts, although it's technically more of an 'ingredient' than an 'additive', since it's literally just smoke-flavored liquid." CreationDate="2010-08-20T03:22:12.773" UserId="1443" />
  <row Id="5719" PostId="5600" Text="As far as I understand it, as long as the liquid has *somewhere* to expand to when freezing, it should be fine.  Since this is a half bottle, it should be able to expand up, so I wouldn't worry too much about freezing it in the bottle...assuming it's half full, of course.  That's based on my understanding of liquids in general, but I'm not a wine expert at all, so please correct me if anyone knows otherwise.  Now, if you have a glass bottle that's of poor quality and can't withstand freezing temperatures...that's another story :) But I would hope wine wouldn't come in one of those..." CreationDate="2010-08-20T03:24:36.090" UserId="1236" />
  <row Id="5720" PostId="5598" Text="@Joe A cook wearing glasses being attacked by exploding chesnuts...  It's a good thing you made survived; it would have been a pity to have the tombstone read:  _But for the carry-over cooking, he would have made it._" CreationDate="2010-08-20T03:44:35.777" UserId="1443" />
  <row Id="5721" PostId="5464" Text="definite +1 for black-eyed peas.  ain't just for the south.  they're not too chewy, though i don't have experience stewing them for a very long time, only about a half-hour" CreationDate="2010-08-20T03:51:16.277" UserId="1443" />
  <row Id="5722" PostId="5607" Score="3" Text="That's not accurate. Yes, some moisture is lost to the outside world, but most of the staling is the starch degelatinization, and reheating above the gelatinization temperature allows it to soften. You can read a ton about it in McGee, or here is a summary on wikipedia: http://en.wikipedia.org/wiki/Staling" CreationDate="2010-08-20T04:03:38.680" UserId="1393" />
  <row Id="5723" PostId="5599" Score="1" Text="In my experience you just can get away with a single deepish score across the chestnut (as you say) on the bulbous (less flat) side of the chestnut. Also expect a few 'dead' chestnuts sometimes." CreationDate="2010-08-20T04:10:14.500" UserId="486" />
  <row Id="5724" PostId="5591" Score="1" Text="You could also use the wine and make some home made vinegar with it." CreationDate="2010-08-20T05:09:25.527" UserId="2069" />
  <row Id="5725" PostId="5565" Text="Wow, that sounds very interesting. Horseradish and lemon juice, sounds delicious." CreationDate="2010-08-20T05:59:57.683" UserId="1200" />
  <row Id="5726" PostId="5611" Text="I've never had this problem of peppery taste. Extra-virgin olive oil in the UK tends to be imported directly from Italy or Spain and thus tends to be of highest quality. I'm not sure what the case is in the U.S.A. Saying that, I suggest you find a brand you like and stick with it." CreationDate="2010-08-20T08:04:56.480" UserId="1123" />
  <row Id="5733" PostId="5582" Text="Different strokes for different folks." CreationDate="2010-08-20T11:45:35.530" UserId="1274" />
  <row Id="5734" PostId="5616" Text="Although Maki is my favorite type of sushi; with Nigiri, making it i find requires finess! the way you curl the rice between your palm and fingers, and then how it matches perfectly the cut fish. I usually like to roll a chive around it for looks and cause i don't have finess" CreationDate="2010-08-20T11:58:58.977" UserId="87" />
  <row Id="5737" PostId="5623" Score="3" Text="You find them more mild tasting?  I've always found them extremely bitter." CreationDate="2010-08-20T12:32:15.830" UserId="1816" />
  <row Id="5738" PostId="5608" Score="1" Text="Wow, great answer! @Neil Fein and I do in fact make our iced coffee out of the leftover hot coffee. We'll make a little extra each day, and pour it into a pitcher we keep in the fridge. After a few days, we've got a full pitcher." CreationDate="2010-08-20T12:39:25.197" UserId="1887" />
  <row Id="5739" PostId="5598" Text="You can actually buy [knives][1] specifically for scoring chestnuts. They've got short, curved [blades][2] and are meant to make it easier. I've never tried one, since I have enough specialized tools in my kitchen already and I only make chestnuts once or twice a year. &#xA;&#xA;[1]: http://www.wisegeek.com/what-is-a-chestnut-knife.htm&#xA;[2]: http://www.chestnutsforsale.com/Chestnut-Knife_p_29-17.html" CreationDate="2010-08-20T12:43:35.957" UserId="1887" />
  <row Id="5740" PostId="5607" Text="@Michael, @hobodave - I find that this technique works extremely well.  I haven't checked up on how bread goes stale lately (but thanks for the link), but it does seem to help to add moisture." CreationDate="2010-08-20T12:53:26.177" UserId="1816" />
  <row Id="5741" PostId="5627" Score="2" Text="Consider marking this as community wiki, since it is effectively a list with no right answer." CreationDate="2010-08-20T13:04:40.557" UserId="1816" />
  <row Id="5742" PostId="5627" Score="1" Text="Since there's no likely right answer to this question, would you consider making it community wiki by clicking [edit] and selecting [community wiki]?" CreationDate="2010-08-20T13:06:25.077" UserId="1443" />
  <row Id="5743" PostId="5627" Score="1" Text="Darn you @justkt, too fast." CreationDate="2010-08-20T13:06:44.063" UserId="1443" />
  <row Id="5744" PostId="5632" Score="1" Text="@Ranieri - using Martha's suggestion, there's no need to toss the plant.  Pinch them off and watch your plant flourish!" CreationDate="2010-08-20T13:22:13.757" UserId="1816" />
  <row Id="5745" PostId="5642" Score="2" Text="yep, sounds like you are buying 1/2 &amp; 1/2 in large containers and not using them fast enough; but you might also check to verify that you're buying homogenized 1/2 &amp; 1/2... as i've never seen fresh cream in my supermarket, it seems unlikely though" CreationDate="2010-08-20T14:23:29.963" UserId="15" />
  <row Id="5746" PostId="5611" Text="Note that peppery isn't considered a defect. Lot's of people prefer it, it just isn't my favorite." CreationDate="2010-08-20T14:33:32.203" UserId="1393" />
  <row Id="5747" PostId="5640" Score="1" Text="Or you can eat them out of the can, like Martha does. (Ick!)" CreationDate="2010-08-20T14:40:12.567" UserId="1601" />
  <row Id="5748" PostId="5458" Text="OK. I am calling it for @justkt 's answer because the flavors are going to be different enough as it is. I think the call to the traditional chili beans might be a good one. I am a bit concerned about the flavor of the beans' sauce. But instead of going with black beans (which i think would be too coarse in terms of size compared to how i plan to prep the venison), i think it will be a good point from which to calibrate the chili for future iterations." CreationDate="2010-08-20T15:04:40.503" UserId="15" />
  <row Id="5749" PostId="5647" Text="I'm not planning on doing anything except reducing it. Should I store in the fridge or cabinet?" CreationDate="2010-08-20T15:05:31.797" UserId="1259" />
  <row Id="5750" PostId="5629" Text="Immersion blenders work too - just mash it down a little bit so it'll be fully immersed (the olive oil, lemon juice, and some liquid from the can are plenty for that, especially if you blend in something tall and narrow)." CreationDate="2010-08-20T15:05:49.113" UserId="1672" />
  <row Id="5751" PostId="5647" Text="@yossairan: Oh, refrigerate it certainly...I wouldn't leave it at room temp. It should keep as well or better than vinegrette." CreationDate="2010-08-20T15:10:42.863" UserId="218" />
  <row Id="5752" PostId="5629" Text="@Jefromi Good tip (though I generally assume someone lacking a food processor won't have an immersion blender on hand either)." CreationDate="2010-08-20T15:14:35.620" UserId="1443" />
  <row Id="5753" PostId="5649" Text="I was just about to post that..." CreationDate="2010-08-20T15:22:31.373" UserId="624" />
  <row Id="5754" PostId="5496" Text="you totally anticipated my follow up post which is about taming the heat of the peppers with the sweet of a fruit... maybe i will have to reconsider my whole approach. not necessarily this time, but will need to experiment some" CreationDate="2010-08-20T15:36:09.713" UserId="15" />
  <row Id="5755" PostId="5618" Score="2" Text="Agreed. A lot of the training is learning to appraise, purchase and dismember fish and other sea life. If you buy your sea creatures at a store, most of this is taken care of." CreationDate="2010-08-20T15:37:00.853" UserId="624" />
  <row Id="5757" PostId="5647" Text="@yossarian Depends on your climate, but my local friendly supermarket sells it ready-reduced and we just store the bottle in the cupboard with no problems (it's sold as ambient goods)" CreationDate="2010-08-20T16:06:59.673" UserId="771" />
  <row Id="5758" PostId="5625" Score="3" Text="I've also been told, and found through experience, that the more flowers are produced, the less sweet the leaves become.  I definitely recommend pinching off the flowers before they actually become flowers.  Bonus: where you pinch the stem, the two leaves will become main stems, so you can keep making the plant more bushy as you trim it!" CreationDate="2010-08-20T16:11:37.267" UserId="1236" />
  <row Id="5759" PostId="5645" Score="1" Text="I also prefer leaving the skin on, and generally prepare them exactly how you described." CreationDate="2010-08-20T16:30:05.683" UserId="1236" />
  <row Id="5761" PostId="5554" Text="@Sobachatina quark is a sort of yoghurty soft cheese. if we hadn't been able to find any we were going to use yoghurt" CreationDate="2010-08-20T16:37:26.157" UserId="373" />
  <row Id="5762" PostId="5658" Text="good idea.  you have to chop them, right?" CreationDate="2010-08-20T16:58:21.027" UserId="1443" />
  <row Id="5764" PostId="5658" Text="I'm assuming you're using stoneless dried apricots which will have a hole in so you don't have to. That said, I usually halve them." CreationDate="2010-08-20T17:07:02.497" UserId="2065" />
  <row Id="5765" PostId="245" Text="You can use lemon juice. The juice let the egg white swell and should make the meringue more stable. I've never tried this myself though." CreationDate="2010-08-20T17:09:17.017" UserId="2081" />
  <row Id="5766" PostId="5659" Text="this actually might be a terrific idea considering the roasted maltiness of stout beer actually. i hadnt considered brown sugar, much less Jaggery." CreationDate="2010-08-20T17:14:29.003" UserId="15" />
  <row Id="5767" PostId="5658" Text="will they be rather chewy when they reconstitute? Its actually a terrific idea, I am trying to imagine how they would merge with the whole of the chunks of venison and the beans..." CreationDate="2010-08-20T17:15:54.010" UserId="15" />
  <row Id="5768" PostId="5660" Text="Ahh, this makes sense. I was using a mixture of chocolates, some of which was low quality, plus I was trying to do it quickly so just used a pan on what I thought was low heat - maybe it wasn't low enough. Thanks." CreationDate="2010-08-20T17:24:33.700" UserId="2065" />
  <row Id="5769" PostId="5547" Text="@hobodave: Yes, I'm aware of that. JRM didn't answer her question, she continued it in an answer; then she edited her question to reflect that and deleted her answer. Then, it seemed to me that @Ocaasi was proposing that she post a question and one or more answers for people to vote on, such as &quot;Should I do A, B or C?&quot; I may have read too much into it." CreationDate="2010-08-20T17:24:35.837" UserId="2042" />
  <row Id="5770" PostId="5533" Text="@stephennmcdonald, no problemo. If you have, or can get hold of the slightly thicker, sweeter &quot;balsamic glaze&quot;, I've found that makes for a better butter than just plain balsamic vinegar =)" CreationDate="2010-08-20T17:28:30.837" UserId="1266" />
  <row Id="5771" PostId="4937" Text="Glad to hear it worked!" CreationDate="2010-08-20T18:03:28.860" UserId="1832" />
  <row Id="5772" PostId="5523" Text="Mmm, so right.  I love pork with apples because that apple gel/sauce is a great sweet and sour taste. I wonder how it would be with chicken or veal?" CreationDate="2010-08-20T18:12:03.930" UserId="1832" />
  <row Id="5773" PostId="5512" Text="How can i make chalupa shells? just follow hard shell technique above then deep fry?" CreationDate="2010-08-20T18:25:31.000" UserId="15" />
  <row Id="5774" PostId="5627" Text="@justkt: Please use the moderator flags if you believe that a question should have been made Community Wiki.  Not only is it friendlier to the question authors, but we can convert any pre-existing answers at the same time." CreationDate="2010-08-20T18:36:24.350" UserId="41" />
  <row Id="5776" PostId="5512" Text="@mfg - a chalupa is more of a flatbread, so the technique will most likely be different." CreationDate="2010-08-20T18:55:46.527" UserId="106" />
  <row Id="5777" PostId="5623" Score="2" Text="Interesting. Perhaps a species/subspecies thing?" CreationDate="2010-08-20T19:15:50.260" UserId="1274" />
  <row Id="5778" PostId="5627" Score="1" Text="@Aaronut - thanks.  Didn't realize this was the norm, as I'm used to seeing messages like the one posted." CreationDate="2010-08-20T19:20:49.580" UserId="1816" />
  <row Id="5779" PostId="5662" Score="1" Text="if you hadn't suggested chocolate, I would have.  Also an option would be one of the trendy flavored chocolates.  Chili or cherry, perhaps?" CreationDate="2010-08-20T19:22:23.290" UserId="1816" />
  <row Id="5780" PostId="5629" Text="I'm an exception to that. It may not be too common, but immersion blenders are smaller and cheaper, and you can do a whole lot with them. Good for college students and others with limited space and budget." CreationDate="2010-08-20T19:23:28.560" UserId="1672" />
  <row Id="5781" PostId="5662" Text="@justkt: They have *chili* flavoured chocolates?  I'm trying to imagine the board meeting where somebody proposed that idea and the blank stares and apprehensive &quot;ooo...kay&quot;s that almost certainly followed... Anyway, personally, I'd still stay away from fruit flavours - even fruit-flavoured chocolates, unless it's a subtle citrus flavour.  Maple or a similar flavour would definitely complement the ale, as long as it's decent quality and grate-able." CreationDate="2010-08-20T20:06:50.767" UserId="41" />
  <row Id="5782" PostId="5664" Text="Who doesn't like pickled beets?" CreationDate="2010-08-20T20:10:24.813" UserId="218" />
  <row Id="5783" PostId="5667" Score="2" Text="If nothing else, it's at least going to taste better." CreationDate="2010-08-20T20:29:09.613" UserId="41" />
  <row Id="5784" PostId="3854" Text="Easier if not.  The store bought par-baked baguettes I keep go straight from freezer to oven.  The package says 12 minutes, but if they go for more than 8 minutes at 400F, they burn.  They develop a nice caramel color.   The baguettes need to rest 5 minutes or they will still be frozen in the inside. Ovens vary a lot so it's hard to give precise timings, but when you are doing the first bake you want to stop as soon as the bread starts to develop some color, but before it gets a crust." CreationDate="2010-08-20T21:07:23.967" UserId="183" />
  <row Id="5785" PostId="5603" Text="@Ocaasi: you pretty much pegged my thoughts exactly but I figured it was worth throwing out there." CreationDate="2010-08-20T21:11:11.323" UserId="43" />
  <row Id="5786" PostId="5611" Text="Regarding peppery olive oil; in and of itself is definitely not a problem. And @Noldorin, Northern California is producing some excellent olive oils these days. If you're ever in the wine country, (Napa, Sonoma, etc) don't bypass the olive presses." CreationDate="2010-08-20T21:20:02.377" UserId="1759" />
  <row Id="5787" PostId="5672" Score="2" Text="Interesting point.  When I posted my answer, I was picturing the need to &quot;show off&quot; as a sign of someone who *isn't* necessarily a real cook.  Your description of being *proud* of what you have is great, and I can't say I'm not proud to show off my expensive knives when I have guests, even though I consider myself a real cook.  That said, I do know people who have no idea what they're doing and proudly display expensive knives and capers in their fridge, even though they never use either.  I guess having things on display could really go either way." CreationDate="2010-08-20T21:29:40.843" UserId="1236" />
  <row Id="5788" PostId="5297" Text="this was our first.  So it could be the farmer.  But from what I have read, this is a common problem with grass fed beef, which is why most high end steakhouses done even use it." CreationDate="2010-08-20T21:37:16.300" UserId="251" />
  <row Id="5789" PostId="5674" Score="1" Text="The last time I tried, I had the burner set to 5, and still had oil in the pan when they started getting crispy. I was actually trying to follow the SimplyRecipes instructions at the time. I'm using a nonstick pan, could that be affecting my outcome?" CreationDate="2010-08-20T21:43:45.957" UserId="1879" />
  <row Id="5790" PostId="5674" Text="I think you've nailed it, with high heat being the most likely culprit." CreationDate="2010-08-20T21:43:55.080" UserId="1393" />
  <row Id="5791" PostId="5662" Text="+1 for maple syrup  (real stuff not aunt jamamia)" CreationDate="2010-08-20T21:49:27.013" UserId="251" />
  <row Id="5792" PostId="5677" Score="1" Text="You may want to revise the question so as not to be a duplicate of http://cooking.stackexchange.com/questions/1366/what-is-a-good-substitute-for-fish-sauce/1407#1407 ... it looks like that thread addresses the first (nuoc mam) half of your question." CreationDate="2010-08-20T21:53:56.883" UserId="364" />
  <row Id="5793" PostId="5642" Text="Bingo! I tried with new cream, same temp coffee (freshly brewed), and there was no problem." CreationDate="2010-08-20T22:04:19.573" UserId="364" />
  <row Id="5794" PostId="5580" Text="I wish I'd thought of the grinder! We have one for coffee and one for everything else." CreationDate="2010-08-20T22:07:48.367" UserId="364" />
  <row Id="5795" PostId="5679" Score="5" Text="I like the first half of the answer and disliked the second half. There's a difference between a working kitchen and an educated chef. What's wrong with an extensively used Rachel Ray cookbook? It's a much better sign than more prestigious cookbooks that don't look like they've ever been opened." CreationDate="2010-08-20T22:19:38.773" UserId="123" />
  <row Id="5796" PostId="5629" Text="@Jefromi.  I think I actually agree, (and will do almost anything to avoid breaking out a food-processor).  But I just had a hunch our questioner was without the other." CreationDate="2010-08-20T22:29:04.067" UserId="1443" />
  <row Id="5797" PostId="5674" Text="@kecoman: I haven't used nonstick for caramelizing onions in a while, but I don't think that's the problem.  If you still have oil in the pan and they're coming out crispy, my guess is that the heat is too high.  Although 5 (I assume out of 10?) isn't a lot, it might be hot on your stove, especially if it's gas.  I'd suggest heating up the pan at 5 or 6, and then after you drop the onions in, take it down to 3 and see what results you get that way." CreationDate="2010-08-20T22:44:23.653" UserId="1236" />
  <row Id="5798" PostId="5681" Text="Nice!  I've never caramelized in the oven.  Sounds like a cool technique to try." CreationDate="2010-08-20T22:46:01.890" UserId="1236" />
  <row Id="5799" PostId="5654" Text="I'll take a picture next time I see it" CreationDate="2010-08-21T00:06:05.347" UserId="140" />
  <row Id="5800" PostId="5674" Score="1" Text="I have also found that the lower the heat, the better the result. I will warn not to add stock at the beginning, since you don't want to steam the onions, which will change the flavor and texture. Make sure you start with only oil. Once the onions are cooked through, though, adding stock to keep them moist shouldn't be a problem." CreationDate="2010-08-21T00:12:04.307" UserId="1887" />
  <row Id="5801" PostId="5677" Text="Thanks, I missed that! Although actually I might reopen this as a question specifically about Vietnamese food - I don't think I'll be putting worcherstire sauce in nuoc cham :)" CreationDate="2010-08-21T00:18:06.997" UserId="1393" />
  <row Id="5802" PostId="5647" Text="There's no need to refrigerate it...it's the same as your vinegar but in concentrated form." CreationDate="2010-08-21T00:56:54.687" UserId="426" />
  <row Id="5803" PostId="5591" Text="I've heard about freezing it in an ice cube tray - any body else try this?  Will it pick up the flavor of the fridge?" CreationDate="2010-08-21T00:57:53.093" UserId="177" />
  <row Id="5804" PostId="5542" Text="No meat glue really can cause big time problems with breathing if you are in a poorly ventilated area (hello - nyc kitchen!).  That's why I have no desire to eat that stuff, but it is pretty cool.  Wylie did &quot;sheets&quot; of oysters that he could roll out and cut - wild." CreationDate="2010-08-21T01:17:53.320" UserId="2052" />
  <row Id="5805" PostId="2069" Text="I read LOTS of great things about the Aeropress on www.coffeegeek.com, and I bought one too. I think it is a great &quot;coffee toy&quot;, and I use it to make both hot coffee and iced coffee. I can take the AeroPress and coffee with me to brew great coffee when I travel - no more hotel coffee woes." CreationDate="2010-08-21T01:54:39.360" UserId="1319" />
  <row Id="5806" PostId="106" Score="1" Text="And man, there is nothing worse than actually cracking a truly rotten (not just slightly old) egg. Last time that happened to me I couldn't get rid of the memory of the smell for days." CreationDate="2010-08-21T03:04:11.497" UserId="1393" />
  <row Id="5807" PostId="121" Text="Yep. I see even Harold McGee agrees this is good advice." CreationDate="2010-08-21T03:04:26.957" UserId="1393" />
  <row Id="5808" PostId="563" Text="@yossarian - that makes sense to me, i recently heard someone talk about salt tablets and looked them up, and learned quite a bit about how sodium is used by athletes.  cool article: http://www.faqs.org/sports-science/Pl-Sa/Salt-Tablets.html" CreationDate="2010-08-21T06:04:03.770" UserId="1236" />
  <row Id="5809" PostId="5625" Score="1" Text="Thanks for all the answers, this is indeed what I will do. (Basically turn the flowers in to more leaves by pinching the flowers)." CreationDate="2010-08-21T06:10:14.537" UserId="2073" />
  <row Id="5811" PostId="5517" Text="+1 for creating the word &quot;blenderized.&quot; WAY more exciting than &quot;blended.&quot;" CreationDate="2010-08-21T06:20:36.513" UserId="364" />
  <row Id="5812" PostId="2562" Text="@Kevin Selter: I apologise for causing any offence. &#xA;@yossarian: I've spent some time in China, among people of all classes, I only saw one fat person. It turned out that he was a teenager of Chinese descent, who had been born and raised in California.&#xA;Aside from that, you'll note that in America and Europe, it is usually the poorest people who are fattest." CreationDate="2010-08-21T06:59:23.110" UserId="611" />
  <row Id="5813" PostId="5685" Text="Whole beets will absorb very little of the vinegar." CreationDate="2010-08-21T09:20:19.033" UserId="183" />
  <row Id="5814" PostId="5148" Text="Thanks for checking the spelling. Both chlorophyll and chlorophyl are correct, also fibre and fiber are both correct.&#xA;http://www.merriam-webster.com/dictionary/fibre&#xA;http://www.thefreedictionary.com/chlorophyl (webster doesn't have my back there ;) )" CreationDate="2010-08-21T11:06:05.950" UserId="905" />
  <row Id="5815" PostId="5591" Text="Thank you Joe!!" CreationDate="2010-08-21T12:35:20.990" UserId="177" />
  <row Id="5816" PostId="5594" Text="Adding a stick of celery inside the plastic container with the bread - has anyone tried that?" CreationDate="2010-08-21T12:38:22.233" UserId="177" />
  <row Id="5818" PostId="5699" Text="Note: If you are using the wok to deep-fry as opposed to stir-fry, 420° F is too low.  Stick with the oils with highest smoke points such as peanut oil." CreationDate="2010-08-21T14:12:24.413" UserId="41" />
  <row Id="5819" PostId="5679" Text="I removed the Rachel Ray reference. What I meant and failed to explain is that a cook who own books that teach about cooking will become better than one with just a bunch of 30 minute recipes that rely on pre-packaged stuff." CreationDate="2010-08-21T14:32:19.757" UserId="2083" />
  <row Id="5820" PostId="5606" Text="Good advice.  If you plan to peel them at all, then there's really no sense in washing them with the peel still on.  And washing with the peel *off* helps get rid of any loose bits of peel you may have missed." CreationDate="2010-08-21T14:35:41.963" UserId="41" />
  <row Id="5821" PostId="5704" Text="So...toss it? And next time freeze/fridge it?" CreationDate="2010-08-21T15:55:38.873" UserId="263" />
  <row Id="5822" PostId="5690" Score="3" Text="For cleaning purposes I always use the cheep stuff. You know: store-brand bought in a plastic, gallon jug for less than  dollar. You don't care what it tastes like because you should never taste it." CreationDate="2010-08-21T16:41:12.663" UserId="1670" />
  <row Id="5823" PostId="407" Text="Just make the question community Wiki, since it's asking for a list with no right answer." CreationDate="2010-08-21T16:41:44.050" UserId="1443" />
  <row Id="5824" PostId="5698" Score="3" Text="+1 for 'woking'" CreationDate="2010-08-21T16:46:46.167" UserId="1443" />
  <row Id="5825" PostId="5713" Score="3" Text="This is a very comprehensive answer.  I'll just add one tip, to cover the blender top with a dish-towel.  That way, if there is a burst, most of it will get caught by the towel." CreationDate="2010-08-21T17:47:39.477" UserId="1443" />
  <row Id="5826" PostId="5713" Text="@Ocaasi, good call! I've added that to my answer." CreationDate="2010-08-21T18:20:22.033" UserId="1259" />
  <row Id="5827" PostId="5687" Text="the grilling was to get it nice and smokey while pre-cooking it before putting it in the chili to simmer; great suggestions all around though" CreationDate="2010-08-21T19:15:20.753" UserId="15" />
  <row Id="5828" PostId="5662" Text="yeah, trader joe's has a dark chili chocolate that is terrific; good call mentioning cincinnati chili that might be a great angle to play" CreationDate="2010-08-21T19:16:40.220" UserId="15" />
  <row Id="5829" PostId="5656" Text="I chose three answers because i think i am going to be toying with this recipe for a while. I think I am going to add some black (rather than red to cut back the tartness since it is going with corn) currants (according to wikipedia they are added to guiness to heighten the flavor) and some brown sugar to the initial reduction to get a good base going. Also, I think I am going to try out some dark chili chocolate added once the stout is added to the second reduction.&#xA;&#xA;Thanks to all of you!" CreationDate="2010-08-21T19:33:00.933" UserId="15" />
  <row Id="5830" PostId="5715" Text="Heh. It won't be stored for more than 3 weeks at most." CreationDate="2010-08-21T19:33:44.100" UserId="1759" />
  <row Id="5831" PostId="5656" Text="It may be simpler to just stick to 2/3, or even 1/3 of these, so we will see where each gets us..." CreationDate="2010-08-21T19:33:48.857" UserId="15" />
  <row Id="5832" PostId="5706" Score="2" Text="External contamination may be exacerbated by the hen sitting on the egg, but eggs and fecal matter both pass through the cloaca so if the chicken's feces carries Salmonella the shell may be contaminated as the egg is laid." CreationDate="2010-08-21T21:14:25.227" UserId="1101" />
  <row Id="5834" PostId="5611" Text="@wdypdx22: I'm sure your right, though it would seem very little of it gets exported internationally (it's probably low quantity still). Plus, being European, I'm a bit of a snob here!" CreationDate="2010-08-21T22:00:17.570" UserId="1123" />
  <row Id="5835" PostId="5297" Text="I've downvoted this because as mentioned in some of the answers I don't recognize that grass fed beef is essentially less tender than corn fed. The only first hand evidence you have is that you eat more corn fed beef and lucked out this time the grass fed. There can be plenty of different reasons for this." CreationDate="2010-08-21T22:43:08.400" UserId="486" />
  <row Id="5836" PostId="5719" Score="1" Text="This is my normal solution, but an immersion blender will never get the liquid as smooth as a blender.  Just something to keep in mind." CreationDate="2010-08-21T22:43:10.427" UserId="2094" />
  <row Id="5837" PostId="5382" Score="1" Text="Here here, I think this is an American myth." CreationDate="2010-08-21T22:44:40.847" UserId="486" />
  <row Id="5838" PostId="5685" Text="Correct, I negelected to add that when I mentioned that whole beets would have little contact with it anyway." CreationDate="2010-08-21T23:07:12.060" UserId="426" />
  <row Id="5839" PostId="5611" Text="@Noldorin - One thing about some of the California olive groves and presses -- Not low quality! I've spent time in Europe and sampled excellent olive oils in Italy, Spain, Greece. And I purchase imports here. However, there are California varieties of excellent quality. One of my favorite California olive oils is by 'Stonehouse'; but I doubt that much, if any, makes it out of the San Francisco bay area." CreationDate="2010-08-22T00:11:29.550" UserId="1759" />
  <row Id="5841" PostId="5679" Score="1" Text="My point is just that everyone starts somewhere and even if they have weird gizmos and are &quot;doing it wrong&quot; at least they're doing *something*." CreationDate="2010-08-22T01:16:14.770" UserId="123" />
  <row Id="5842" PostId="5738" Text="Great advice on the scooping, I do that as well and didn't even think to mention it!" CreationDate="2010-08-22T02:32:06.507" UserId="1236" />
  <row Id="5843" PostId="5599" Text="I was just told that if you nick them slightly at the top and soak for a few hours prior to boiling, this will help..." CreationDate="2010-08-22T02:55:21.513" UserId="177" />
  <row Id="5844" PostId="5704" Score="1" Text="It depends on how fast you go through it. For whole grain flours, which have more fats left in them, I recommend the freezer unless you use them quite quickly. And yes, definitely dump any rancid flour. It tastes horrible and it is bad for you." CreationDate="2010-08-22T03:19:40.823" UserId="1393" />
  <row Id="5846" PostId="5679" Score="4" Text="I know you're making generalizations, which is fine and in fact necessary for answering this question, but (1) regarding the &quot;gadgets&quot; part -- my best friend is a capable cook but he loves his gadgets. He's got more weird as-seen-on-tv stuff than I knew existed and some are legitimate time savers. (2) Our kitchen gets lots of wonderful use but we own a garlic press. In fact, we use it so much that it broke this week and we're trying to get the manufacturer to replace it." CreationDate="2010-08-22T03:26:34.000" UserId="43" />
  <row Id="5847" PostId="3656" Text="+1 for &quot;in a salad&quot;. We'll often buy an avocado or 2 when they're on sale and find ourselves looking for a use for spares before they go bad. In a salad is often the answer." CreationDate="2010-08-22T03:31:46.010" UserId="43" />
  <row Id="5848" PostId="3658" Text="@nohat: your list just made me extremely hungry!" CreationDate="2010-08-22T03:32:52.857" UserId="43" />
  <row Id="5849" PostId="5747" Score="1" Text="Side note: it also makes great baby food, no cooking required. Just squish it up and serve. My baby gets her first avocado in a couple days. :) Now I'll have lots of ideas for what to do with it for us adults, too." CreationDate="2010-08-22T03:36:05.240" UserId="364" />
  <row Id="5850" PostId="770" Score="1" Text="Australian cheddar or some other aged cheese adds another dimension to the bruschetta as well." CreationDate="2010-08-22T03:37:24.227" UserId="793" />
  <row Id="5851" PostId="5736" Text="Great idea!  I think you're right that vinaigrettes are under used in main dishes. Chimichurris are used a lot with chicken or steak, but they're not really a pure vinaigrette.  Your vinaigrette sounds like it would be really good on steak and chicken as well, maybe even pork.  Oh, and I'm sure it would be great on some light, white fish.  Thanks!" CreationDate="2010-08-22T04:04:45.607" UserId="1832" />
  <row Id="5852" PostId="5627" Score="4" Text="&quot;I inherited a can of chick peas.&quot; My kingdom to have seen this will." CreationDate="2010-08-22T04:08:20.563" UserId="43" />
  <row Id="5853" PostId="5627" Score="7" Text="&quot;And to my favorite nephew, I bequeath the garbanzos. Use them well.&quot; That's all I can think when I see &quot;inherited a can of chickpeas.&quot;" CreationDate="2010-08-22T04:09:19.657" UserId="364" />
  <row Id="5856" PostId="5753" Text="I use the same recipe and can definitely attest to the perfect combination of flavor and fat!" CreationDate="2010-08-22T05:00:54.920" UserId="1236" />
  <row Id="5857" PostId="5750" Text="Agreed. Make sure it is well sealed from critters (which I guess goes along with airtight), and you'll be fine." CreationDate="2010-08-22T05:10:34.077" UserId="1393" />
  <row Id="5858" PostId="5751" Score="3" Text="Sure, here ya go:&#xA;http://cheeseboutique.blogspot.com/2009/09/enzo-its-gorgeous-its-red-and-its-here.html&#xA;&#xA;Might set you back a couple grand though :)." CreationDate="2010-08-22T05:12:35.413" UserId="1393" />
  <row Id="5859" PostId="4303" Text="Yes, you'll have better luck doing regular potato chips this way. I used to do a garnish for entrees by sandwiching parsley leaves between two VERY thinly sliced pieces of russett potato and baking as described." CreationDate="2010-08-22T06:18:59.417" UserId="426" />
  <row Id="5860" PostId="5699" Text="Thanks for the  link to smoke points in °C ;-)&#xA;&#xA;Also there's link there to Cooking for Engineers, which has the table in °C and sorted." CreationDate="2010-08-22T09:50:06.860" UserId="2105" />
  <row Id="5861" PostId="5744" Text="+1 for mole. It rocks." CreationDate="2010-08-22T10:10:04.967" UserId="1274" />
  <row Id="5862" PostId="5705" Text="When cooking magazines compare tinned tomato products they often conclude that flavor wise one should buy whole and dice." CreationDate="2010-08-22T11:01:09.270" UserId="183" />
  <row Id="5863" PostId="5751" Score="7" Text="I think a knife _is_ a manual meat slicer. ;)" CreationDate="2010-08-22T11:32:05.570" UserId="184" />
  <row Id="5864" PostId="5438" Text="This stuff is more common on tomatoes." CreationDate="2010-08-22T12:32:28.937" UserId="183" />
  <row Id="5865" PostId="5757" Score="1" Text="Exactly - I make apple butter every fall, pectin free." CreationDate="2010-08-22T15:19:00.080" UserId="364" />
  <row Id="5866" PostId="5763" Text="Eat lots and lots of meat!" CreationDate="2010-08-22T16:58:17.120" UserId="1259" />
  <row Id="5867" PostId="5765" Text="+1 good question. BTW, do you mean 1-2 cucumbers sliced rather than 1-2 slices cucumber?" CreationDate="2010-08-22T17:00:34.260" UserId="1259" />
  <row Id="5868" PostId="4294" Text="In sweden we eat breaded, fried herring with lingonberry(?) jam. So I totally understand this." CreationDate="2010-08-22T17:05:27.217" UserId="1428" />
  <row Id="5869" PostId="1400" Score="1" Text="Thats awesome, I love this idea.  The hard part for me is how to get my girlfriend to use it." CreationDate="2010-08-22T17:08:58.770" UserId="1511" />
  <row Id="5870" PostId="5767" Text="Looks like a winner! Looks like most recipes add sour cream directly to the soup instead of using cucumber salad dropped into the bowls, but very close otherwise! Thanks!" CreationDate="2010-08-22T17:27:24.780" UserId="2110" />
  <row Id="5871" PostId="5758" Score="1" Text="A friend of mine used the same basic recipe when he brought into work crepes on Bastille Day this year, except he added a little fresh lemon juice to the mix as well.  Got a really nice thick consistency out of it and it was delicious!" CreationDate="2010-08-22T17:29:12.373" UserId="1236" />
  <row Id="5872" PostId="4970" Text="I think this answer represents the (only) possible right one. Since there are no restrictions on what qualifies as a main dish, there will be no restrictions on what will work with some dish as a sauce. It's still interesting to explore specific examples though." CreationDate="2010-08-22T18:01:30.760" UserId="905" />
  <row Id="5873" PostId="5679" Score="4" Text="Exactly. I sometimes use boxed stock not because I don't know or care about cooking techniques and basics, but because I have fifteen month old twins. I use a garlic press sometimes because it's fast and convenient for things like garlic bread and tastes just fine. I put our wood cutting boards in the dishwasher because I can replace them when they warp, and I value them being sterile for my kids' food. Et cetera, et cetera." CreationDate="2010-08-22T18:48:40.580" UserId="219" />
  <row Id="5874" PostId="5767" Text="@joe no problem sir, glad I was able to help." CreationDate="2010-08-22T18:59:05.503" UserId="446" />
  <row Id="5875" PostId="5744" Score="1" Text="I'm going to call this cheating, since there are few ingredients which _aren't_ in a good mole.  But true." CreationDate="2010-08-22T19:01:18.650" UserId="1443" />
  <row Id="5876" PostId="5745" Text="Definitely have to roast it.  Roasted garlic is sweet and easily palatable all by itself.  With a rich chocolate, it could be great." CreationDate="2010-08-22T19:02:11.347" UserId="1443" />
  <row Id="5877" PostId="5738" Score="1" Text="+1 for adding the tomatoes on top of the cheese.  may classic italian varieties do it like this, a la the margherita." CreationDate="2010-08-22T19:03:12.657" UserId="1443" />
  <row Id="5878" PostId="5779" Score="3" Text="How full is the blender? Could you give the full capacity of the blender &amp; also the amount you typically blend at a time?" CreationDate="2010-08-22T20:31:51.727" UserId="364" />
  <row Id="5879" PostId="5782" Score="3" Text="Do you have a link to the video in question?" CreationDate="2010-08-22T21:44:32.827" UserId="446" />
  <row Id="5880" PostId="4970" Text="I agree that this is a reasonable answer, but because of its point, it would probably be better as a comment on the original question." CreationDate="2010-08-22T22:08:56.907" UserId="1443" />
  <row Id="5881" PostId="4970" Text="I will presumably select the answer that gives the most number of examples and/or that gives some very original ideas as that is what I was looking for." CreationDate="2010-08-22T22:41:19.957" UserId="1832" />
  <row Id="5882" PostId="5790" Score="3" Text="It can be quite hard to cut lunchmeat-thinness slices of meat manually, particularly if the meat is tender." CreationDate="2010-08-22T22:43:50.827" UserId="219" />
  <row Id="5883" PostId="5790" Text="@ceejayoz - Exactly. The housemates are not into cooking and prep; they just want their deli style sliced lunch meats." CreationDate="2010-08-22T22:49:10.103" UserId="1759" />
  <row Id="5884" PostId="5790" Text="@ceejayoz - if the meat is cold, it will be easier.  Yes, it's not very easy.  However, it's more than doable." CreationDate="2010-08-22T22:51:46.387" UserId="1832" />
  <row Id="5885" PostId="5797" Text="+1 exactly what I was looking for!" CreationDate="2010-08-22T23:33:56.880" UserId="2119" />
  <row Id="5886" PostId="5797" Score="2" Text="The very model of an answerable question." CreationDate="2010-08-22T23:44:56.393" UserId="1393" />
  <row Id="5887" PostId="5782" Score="2" Text="I think this is it: http://www.metacafe.com/watch/5048712/anthony_bourdain_rome/" CreationDate="2010-08-23T00:44:03.567" UserId="364" />
  <row Id="5888" PostId="5790" Text="@Chad - Not my housemates. They are set in their ways. It has to be easy for them and take the load off of me." CreationDate="2010-08-23T01:11:03.980" UserId="1759" />
  <row Id="5889" PostId="5797" Score="1" Text="@Michael: but not of a modern major general" CreationDate="2010-08-23T01:11:48.830" UserId="43" />
  <row Id="5890" PostId="3164" Text="That is exactly how I do it -- husk and remove silk, then wrap in wax paper. Place in microwave and cook for about 3 to 5 minutes for the first ear, with an additional 2 minutes or so for each additional ear, or until they give gently when you squeeze them (through a towel or oven mitt, since they'll be hot). Unwrap and serve." CreationDate="2010-08-23T01:13:55.770" UserId="1887" />
  <row Id="5891" PostId="5790" Text="@Chad &quot;Doable&quot; and &quot;convenient for a busy parent&quot; are very different things. Anything that reduces time needed and frustration is helpful." CreationDate="2010-08-23T01:14:07.157" UserId="219" />
  <row Id="5892" PostId="5778" Text="The idea is to get say, 3 - 5 lbs of turkey breast. Roast, slice, pull out 1 week's worth, and freeze weekly packets for the next 2 - 3 weeks. So, a regular trip to the deli for a slicing favor is not in the cards. Like I said in the original question, I was trying to avoid the purchase of a new electric appliance and wanted to go low tech." CreationDate="2010-08-23T01:15:54.343" UserId="1759" />
  <row Id="5893" PostId="5773" Text="I appreciate that. This sounds like a great idea and I will give it a shot! :)" CreationDate="2010-08-23T01:29:52.303" UserId="2109" />
  <row Id="5894" PostId="5797" Text="Haha, I love the Gilbert and Sullivan reference...." CreationDate="2010-08-23T01:36:18.203" UserId="1366" />
  <row Id="5896" PostId="5215" Text="+1 for the title alone. I wanted to say something witty in response but I'm simply dumbfounded by the extreme awesomeness of this visual." CreationDate="2010-08-23T01:51:55.833" UserId="43" />
  <row Id="5897" PostId="5763" Text="@yosarrian: don't threaten me with a good time. A meal isn't complete for me until there's something dead on my plate." CreationDate="2010-08-23T02:01:23.317" UserId="43" />
  <row Id="5898" PostId="4752" Score="1" Text="I suspect you were talking to a Jamaican, and he meant &quot;Bacon Chicken&quot;. Observe: http://www.baconorbeercan.com/" CreationDate="2010-08-23T02:46:30.277" UserId="1502" />
  <row Id="5899" PostId="5258" Score="1" Text="the image link appears to no longer be working." CreationDate="2010-08-23T02:47:36.843" UserId="43" />
  <row Id="5900" PostId="5778" Text="Sure - I just figured if you could find someone with a slicer then you could slice a lot all at once, and freeze it in single-week portions. No purchase of an item required. I wish you best of luck in your search! I'm hunting a similar solution for bread." CreationDate="2010-08-23T02:48:56.327" UserId="364" />
  <row Id="5901" PostId="5796" Text="I've eaten a lot of sushi in my life but have never been brave enough to try this. I think I should. Thanks for the idea." CreationDate="2010-08-23T02:49:22.860" UserId="43" />
  <row Id="5902" PostId="5797" Text="He's got information animal, vegetable and mineral." CreationDate="2010-08-23T02:51:21.063" UserId="1393" />
  <row Id="5903" PostId="5801" Text="Sweet! I love the idea of using a muffin pan to shape the little cheese bowls. Talk about high presentation value, having uniformly sized little edible bowls." CreationDate="2010-08-23T03:08:06.490" UserId="364" />
  <row Id="5904" PostId="5754" Text="Very helpful links, thank you - and I'm gratified to know that grassy and fruity are considered standard terms, since they describe well what I like. &#xA;&#xA;I'm still not quite getting at my question though, so I think I'll edit it to clarify what circumstance I'm interested in." CreationDate="2010-08-23T03:30:29.030" UserId="1393" />
  <row Id="5905" PostId="5761" Text="Interesting suggestion! Thanks" CreationDate="2010-08-23T04:49:59.397" UserId="1200" />
  <row Id="5906" PostId="5805" Text="Good fact!  According to Wikipedia, before 1990 they used a combination of 93% tallow and 7% cottonseed oil.  They now use a combination of canola, soybean and corn oils." CreationDate="2010-08-23T05:08:14.720" UserId="1236" />
  <row Id="5907" PostId="5790" Text="@wdypdx and @ceejayoz - alright, any luck with the box grater?  I see that you're going with the electric knife.  Are you going to accept any of these answers?" CreationDate="2010-08-23T05:11:40.907" UserId="1832" />
  <row Id="5908" PostId="5796" Text="Dinah, do. But only do it with a really good and creative sushi chef. They will give your tastebuds orgasms." CreationDate="2010-08-23T06:34:45.807" />
  <row Id="5909" PostId="5329" Text="I usually cook a 2-pack of Foster Farms Young Chicken (one at a time of course) or the grocery store equivalent.  I've always been hesitant to try out free range chickens, because I've heard that taste is indistinguishable.  Thanks for your answer, I'll give it a try!" CreationDate="2010-08-23T08:25:35.067" UserId="1497" />
  <row Id="5910" PostId="5679" Score="2" Text="@Ryan, +1, I agree with your sentiment `I like the first half of the answer and disliked the second half.` entirely. I use a garlic press and will happily use chicken stock cubes; I don't always have the time, inclination or raw materials to do everything &quot;properly&quot;, that doesn't mean my kitchen isn't a working kitchen! =)" CreationDate="2010-08-23T10:36:52.303" UserId="1266" />
  <row Id="5911" PostId="4970" Text="@Ocaasi - fair point. We'll see what happens." CreationDate="2010-08-23T11:04:48.937" UserId="1274" />
  <row Id="5912" PostId="5814" Text="I'm accepting this one (although you don't explain how to make de pasta bowl) because the recipe is right here, no need to follow links. But the other answers are great as well." CreationDate="2010-08-23T11:40:26.303" UserId="1877" />
  <row Id="5913" PostId="5799" Score="1" Text="Thanks, the pictures look really good =)" CreationDate="2010-08-23T11:40:50.377" UserId="1877" />
  <row Id="5914" PostId="5782" Text="I gave it a try, before getting the actual recipes from here. Instead of using grated pecorino, I put shavings of it. I didn't let it melt all the way, so it wasn't that creamy. Flavor was there and turned out delicious. Will try again, with all recipes I got here." CreationDate="2010-08-23T11:42:53.367" UserId="1877" />
  <row Id="5915" PostId="5754" Text="Most bottles have little information on the label.  I understand that Protected Designation of Origin is not sufficient to assure variety.  Given the price of some oils, I wish they indicated the main variety used, like in wines, so I would not end up with some Corantina oil.  Maybe someone knows of an olive buying guide?" CreationDate="2010-08-23T12:13:31.570" UserId="183" />
  <row Id="5916" PostId="5802" Text="Check the following question for some safety concerns for defrosting with warm water. It is not recommended as safe by the USDA. http://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter/3474#3474" CreationDate="2010-08-23T12:16:20.130" UserId="1259" />
  <row Id="5917" PostId="5819" Text="Check the following question for some safety concerns for defrosting with warm water. It is not recommended as safe by the USDA. http://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter/3474#3474" CreationDate="2010-08-23T12:17:04.717" UserId="1259" />
  <row Id="5918" PostId="5768" Text="nice way to use a bunch of sauce all at once" CreationDate="2010-08-23T12:40:23.733" UserId="15" />
  <row Id="5920" PostId="5822" Text="I tend to prefer actually using silicon bakeware (as this makes it so much easier to remove the cake afterwards), and would not have thought that this would make much of a difference - could be wrong though! My oven cooks much faster on one side, so I like you need to rotate every few minutes (which is a royal pain!) I've tried bashing the pan against the side, and using a spatula on the top so will see if adding a bit more batter helps..." CreationDate="2010-08-23T13:19:37.837" UserId="2129" />
  <row Id="5921" PostId="5798" Score="1" Text="I'm a big fan of spatchcocking." CreationDate="2010-08-23T13:51:22.327" UserId="1148" />
  <row Id="5922" PostId="5757" Score="2" Text="This might be semantic nitpicking on my part- but it isn't &quot;pectin free&quot;. It's &quot;free pectin&quot;. Apples have a TON of pectin- you just don't have to pay extra for it." CreationDate="2010-08-23T13:53:42.977" UserId="2001" />
  <row Id="5924" PostId="4749" Score="1" Text="I've done this twice now, and had a problem with plain chocolate. (Milk chocolate works fine though)" CreationDate="2010-08-23T14:30:52.857" UserId="209" />
  <row Id="5925" PostId="5825" Text="To be honest the main reason I don't cut them into slices afterwards is that I don't have the dexterity to do a nice job of it (whenever I try the slices end up uneven in thickness) - I'll see about giving simple syrup a go (given I usually have buckets of it lying around) - didn't consider it as thought it would make it far too sweet!" CreationDate="2010-08-23T14:34:03.863" UserId="2129" />
  <row Id="5926" PostId="5830" Text="Although I use a combination of stainless steel and cast iron myself, all things considered I tend to prefer my cast iron over anything else in my kitchen too." CreationDate="2010-08-23T14:46:59.967" UserId="1236" />
  <row Id="5927" PostId="5813" Score="2" Text="For blue, it also helps if the meat itself is cool/cold. If you're going to marinade it or salt it, put it in the fridge, don't leave it on the counter. If the steak hits room temp, you'll have a tougher time keeping it raw inside." CreationDate="2010-08-23T14:48:46.657" UserId="218" />
  <row Id="5928" PostId="5798" Text="That was a great read, thank you for sharing.  I love experiments like that.  I actually just bought a roaster last night and was going to try beer can this week; I'm not even going to waste my time now.  Spatchcocking, here I come!" CreationDate="2010-08-23T14:54:46.270" UserId="1236" />
  <row Id="5929" PostId="5825" Text="@Davin - do you have a cake slicer?  This small tool might help quite a bit." CreationDate="2010-08-23T15:01:26.290" UserId="1816" />
  <row Id="5930" PostId="4749" Text="@seanyboy Thanks for getting back with some post usage feedback.  DO you mean you had problems with getting the space dust covered using plain chocolate or that you had problems using the covered space dust in the cakes?" CreationDate="2010-08-23T15:04:48.187" UserId="210" />
  <row Id="5931" PostId="3655" Text="@ManiacZX - another option is Fruit Fresh (made by Ball) to keep avacado from turning brown." CreationDate="2010-08-23T15:06:57.120" UserId="1816" />
  <row Id="5932" PostId="5825" Text="@justkt - I think I do (a very thin metal spatula) but for chiffon sponges in particular it just doesn't seem to work so well :(" CreationDate="2010-08-23T15:08:29.440" UserId="2129" />
  <row Id="5933" PostId="5830" Text="@stephenmcdonald: I have tons of stainless pots (including a wide shallow one that I now use for fried chicken). For skillets, I have three cast irons(small, large, massive), a stainless steel griddle, a stainless steel crepe pan, and a little cheap teflon number for eggs. My experience with the big stainless skillet is somewhat atypical (my mother had tons of 'em, and hers were fine) but it was traumatic enough to break me of the desire to ever buy another one for myself." CreationDate="2010-08-23T15:08:39.113" UserId="218" />
  <row Id="5934" PostId="5831" Text="thanks I've been toying with one of these for a while, so will give it a go and see what comes of it!" CreationDate="2010-08-23T15:09:14.587" UserId="2129" />
  <row Id="5935" PostId="5825" Text="@Davin - I was thinking of a tool that has a small wire.  Is this the same thing? http://www.amazon.com/SCI-Scandicrafts-Inc-Slicer-Leveler/dp/B000253492" CreationDate="2010-08-23T15:19:25.670" UserId="1816" />
  <row Id="5936" PostId="5833" Text="I am doing regular spherification (using sodium alginate I think?) - will reverse spherification give me the 'shell' that you get from regular spherification? If so, what's the benefit of doing regular spherification (if there is one) - thanks :)" CreationDate="2010-08-23T15:29:34.090" UserId="2129" />
  <row Id="5937" PostId="5773" Score="1" Text="I usually use a wet breading then dredge to coat with flour. This works better for me, but either would probably work. Drakes mix works well for both dredge and wet breading (I think it is corn flour with baking powder + seasonings)." CreationDate="2010-08-23T15:46:17.557" UserId="624" />
  <row Id="5938" PostId="5830" Text="Wow, great to know, I'll have to keep that in mind as I keep experimenting with different stainless steel pans.  I did have a bad experience with my first one as well, but it was a cheapo so I chalked it up to that.  I have one that is ok quality right now, but because of my first experience I don't use it often enough to give a fair review.  I think based on that and what you said, I'll make my next SS purchase only after trying the pan myself at a friends house or a place like Williams Sonoma where you can see the pan in use first." CreationDate="2010-08-23T15:49:44.417" UserId="1236" />
  <row Id="5939" PostId="5833" Score="1" Text="Yes, reverse will give you the same kind of shell. Almost everyone prefers it. The other option is agar spherification, but that gives you solid little gel sphere, not a liquid interior." CreationDate="2010-08-23T15:55:56.207" UserId="1393" />
  <row Id="5940" PostId="5834" Text="Are you greasing the griddle at all?" CreationDate="2010-08-23T16:48:48.510" UserId="1832" />
  <row Id="5941" PostId="5834" Score="1" Text="I use a large non-stick skillet for pancakes and have never had this issue. So don't have an answer. What is your process? My pancake batter has butter as an ingredient and I use ~ 1TBSP of canola oil in the skillet. When done I wipe down the skillet with a paper towel." CreationDate="2010-08-23T16:50:38.600" UserId="1759" />
  <row Id="5942" PostId="5679" Text="my apologies to anybody who might have felt insulted by my answer. I was merely listing signs that you might not be in a working kitchen. I updated my answer to stress that signs are not proofs and shouldn't be taken as one." CreationDate="2010-08-23T17:01:24.697" UserId="2083" />
  <row Id="5943" PostId="5833" Score="1" Text="For anyone who doesn't know what spherification is, here's [the Wikipedia article](http://en.wikipedia.org/wiki/Spherification)." CreationDate="2010-08-23T17:40:43.243" UserId="1601" />
  <row Id="5944" PostId="4652" Text="@Dinah, agreed, but it's pretty cool though ;-)" CreationDate="2010-08-23T17:54:28.900" UserId="79" />
  <row Id="5945" PostId="5835" Text="Indeed, my expectation was that, given a batter with butter *in* it, and a nonstick griddle, that I had no need to supply any other fat." CreationDate="2010-08-23T18:07:28.130" UserId="149" />
  <row Id="5946" PostId="5842" Text="You are correct about it being a propane grill" CreationDate="2010-08-23T18:23:43.983" UserId="79" />
  <row Id="5947" PostId="5842" Text="BBQ = grilling here @stephenmcdonald. Roasted peppers are typically different, as you describe. Grilled peppers are simply grilled, like grilled peppers &amp; onions for fajitas." CreationDate="2010-08-23T18:40:25.697" UserId="60" />
  <row Id="5948" PostId="5427" Text="I wish my kitchen were constructed such that I could clean with a blowtorch!" CreationDate="2010-08-23T18:54:30.957" UserId="2001" />
  <row Id="5949" PostId="5842" Text="@hobodave: thanks for the clarification, I figured with the recent posts about roasting peppers this had to mean something different, but I wasn't sure exactly what he meant." CreationDate="2010-08-23T19:05:39.797" UserId="1236" />
  <row Id="5950" PostId="5844" Text="Cold water on a hot pan can crack pans. This happens more often in brittle materials (especially glass, but also cast iron and other metals to a lesser extent). Pans should be cooled at least a bit before they contact water or cold surfaces." CreationDate="2010-08-23T19:11:15.683" UserId="624" />
  <row Id="5951" PostId="5842" Score="1" Text="Edited to include grilling instead of just roasting (left roasting info in so comments would make sense)" CreationDate="2010-08-23T19:13:14.400" UserId="1236" />
  <row Id="5952" PostId="5844" Text="@Adam: Thanks for the info - I was always told that was the case (even with metal), and I avoid cold water with hot pans as a general rule in my house.  I know I would never do it with cast iron as it's a relatively brittle metal, but for some reason assumed stainless steel was safer - then again, I know people who have some warped stainless steel pans and I can only imagine that's how they warped them.  Still, I was afraid to say that with certainty because I wasn't 100% sure.  Always good to get clarification!" CreationDate="2010-08-23T19:56:46.650" UserId="1236" />
  <row Id="5953" PostId="5847" Text="Thanks, thats good information.  &#xA;&#xA;I think it may be the flour in the fridge that's getting me:  We sometimes keep it in the fridge and sometimes don't." CreationDate="2010-08-23T20:08:03.383" UserId="2142" />
  <row Id="5954" PostId="5708" Score="1" Text="Just as an aside, whole canned tomatoes tend to be better quality than crushed. The best tomatoes are canned whole because appearances count. The worst go into crushed tomatoes because how would you ever know?" CreationDate="2010-08-23T20:36:10.317" UserId="1769" />
  <row Id="5955" PostId="5813" Text="Good answer but two minutes per side can easily cook a medium size steak too much for rare.  I recommend using a technique to test for rare: http://cooking.stackexchange.com/questions/2788/why-does-my-steak-turn-out-well-done-when-the-temperature-probe-says-its-only-ra/2794#2794" CreationDate="2010-08-23T20:44:41.127" UserId="215" />
  <row Id="5956" PostId="3478" Text="I'll actually freeze in the marinade a lot of the time.  Go shopping on a sunday, portion out my meat purchases, make some marinades for each, put meat/marinade combo into a Ziploc, and throw them all in the freezer - when it comes time to defrost, marinade is already made, and the meat is marinading for as long as it's thawing!" CreationDate="2010-08-23T20:46:29.843" UserId="1236" />
  <row Id="5957" PostId="5844" Text="Thanks a bunch. I'll try that Bar Keepers stuff to clean up what's in there now.&#xA;&#xA;Bear in mind, I wasn't dunking the pan in water, but while still somewhat hot, swishing a few tablespoons of water around." CreationDate="2010-08-23T21:06:05.513" UserId="1155" />
  <row Id="5958" PostId="5843" Text="Thanks for the other question reference. Favorited!" CreationDate="2010-08-23T21:09:15.990" UserId="1155" />
  <row Id="5959" PostId="3539" Score="5" Text="Sorry, but I disagree. If you need a serrated knife to cut a tomato, all that means is that your regular knives aren't sharp enough. (That said, if one has knives that *can't* be sharpened. a serrated knife is the way to go.)" CreationDate="2010-08-23T21:22:34.577" UserId="1601" />
  <row Id="5960" PostId="5853" Score="4" Text="Why are you asking a question you answered in your first sentence?" CreationDate="2010-08-23T21:35:18.953" UserId="60" />
  <row Id="5961" PostId="5853" Score="1" Text="Perhaps he only used the old one for cookies and hopes to use the new one for pizza as well as cookies? @Neil Fein please clarify." CreationDate="2010-08-23T21:36:47.707" UserId="364" />
  <row Id="5962" PostId="4093" Text="@stephenmcdonald: Interesting article! [Here's the link](http://lifehacker.com/5356529/extend-your-razors-life-with-a-pair-of-jeans). I won't be leaving my knives in the drainboard any more." CreationDate="2010-08-23T21:48:27.200" UserId="1601" />
  <row Id="5963" PostId="5855" Text="Good point, but my previous stone broke before I had made more than a few pizzas on it. I've since learned how to care for a pizza stone properly." CreationDate="2010-08-23T21:51:14.280" UserId="1601" />
  <row Id="5964" PostId="5765" Text="Yeah, I fixed that. Should be 1-2 cucumbers. Although, no matter how much I make I usually end up having to make more for the leftovers. :)" CreationDate="2010-08-23T22:06:35.967" UserId="2110" />
  <row Id="5965" PostId="5847" Text="you should also check and see if you are using instant yeast, active dry yeast takes blooming/proofing before it is useable and is less effective generally even if still in date." CreationDate="2010-08-23T22:21:27.197" UserId="446" />
  <row Id="5966" PostId="5813" Text="nicorellius, that would be why I said 'less if the steak is very thin'." CreationDate="2010-08-23T22:55:08.683" />
  <row Id="5967" PostId="5854" Score="1" Text="I accepted hobodave's answer, but +1 here for the point about pizza crust being a fairly mild-tasting item. I may use parchment paper under cookies, to simply make it easier to clean up -- chocolate chips are fairly messy." CreationDate="2010-08-24T01:23:58.150" UserId="1601" />
  <row Id="5968" PostId="2286" Text="I've been reading lots on this site about what pan is best for eggs, b/c I can't seem to keep a nonstick pan alive for more than a year. My mom had an enamel omelette pan that she wouldn't use for anything else. Seeing that you have one also, I may look into this more." CreationDate="2010-08-24T01:44:17.250" UserId="364" />
  <row Id="5969" PostId="4017" Text="I also have an old oven and I use the pizza stone for heat storage and to protect my dishes from the direct radiation of the exposed coils in the oven.  (shameless plug) After I started using the stone, [my biscottis no longer burn](http://www.flavoralchemy.com/journal/stop-burning-those-cookies.html) and baked dishes work out as recipes claim." CreationDate="2010-08-24T03:19:29.143" UserId="183" />
  <row Id="5970" PostId="5844" Text="Thumbs up for Barkeepers Friend, that stuff is excellent." CreationDate="2010-08-24T03:55:12.753" UserId="1393" />
  <row Id="5971" PostId="3684" Text="I guess not.  You could always plant it out in the wild somewhere, if there's anywhere like that around you.  It doesn't need much looking after" CreationDate="2010-08-24T11:01:27.257" UserId="1505" />
  <row Id="5972" PostId="3971" Text="Toxicologist does not have cats!" CreationDate="2010-08-24T11:31:19.067" UserId="597" />
  <row Id="5973" PostId="5865" Text="I definitely agree there can be hot spots... I have an electric stove (no choice) and I thought that was to blame." CreationDate="2010-08-24T13:10:56.417" UserId="364" />
  <row Id="5974" PostId="5863" Text="Having tried making eggs on every kind of cookware I can think of, I'm 100% on agreement with using nonstick for eggs.  I got mine at an outlet mall near the Poconos, PA and didn't pay more than $30 for it, and so far it's lasted 3+ years." CreationDate="2010-08-24T13:19:52.063" UserId="1236" />
  <row Id="5975" PostId="5870" Score="1" Text="I suspect it is a surface tension issue-the fat will float to the surface and disrupt the foam that forms there, but this is just speculation. I agree that it does reduce foaming." CreationDate="2010-08-24T13:45:56.190" UserId="624" />
  <row Id="5976" PostId="3134" Text="i think you're referring to that sauce at mexican restaurants that should be served on anything anywhere anytime" CreationDate="2010-08-24T13:53:17.010" UserId="15" />
  <row Id="5977" PostId="5875" Text="I laughed when I saw that your first impression was &quot;send it to me&quot; as well." CreationDate="2010-08-24T14:48:37.793" UserId="2001" />
  <row Id="5978" PostId="5113" Score="1" Text="This post appealed to the dormant cave man in me. I need to get myself a torch!" CreationDate="2010-08-24T15:00:04.270" UserId="2001" />
  <row Id="5979" PostId="3600" Text="I just wanted to clarify that the year is the expected shelf life. As you said- if the seal is intact then the food is safe regardless of the age. I've had home bottled (high acid) jellies stay good for 3-4 years. They might have gone longer but they were finally eaten." CreationDate="2010-08-24T15:04:57.843" UserId="2001" />
  <row Id="5980" PostId="5876" Score="2" Text="Just some notes on canning with a pressure cooker... Unless you've checked with the manufacturer, it's not generally recommended to can with a pressure cooker (as opposed to a pressure *canner*). If you do try, 1) check that it holds at least 4 quart jars. If the pot is not at least this big, you probably should not use it for canning. 2) check with the manuf. for changes in process times &amp; pressure from the original recipe. http://www.uga.edu/nchfp/publications/nchfp/factsheets/pressurecookers.html" CreationDate="2010-08-24T15:18:07.350" UserId="364" />
  <row Id="5981" PostId="5876" Score="1" Text="Thanks for the clarification. Mine is a canner that I use as a cooker." CreationDate="2010-08-24T15:34:15.480" UserId="2001" />
  <row Id="5982" PostId="4672" Score="1" Text="I wouldn't say that there is no clear definition to organic in the US.  There are actually quite strict certification procedures that you must undergo before you can legally claim that any food you sell is organic.  For instance, because I use 10-10-10 fertilizer in my garden I cannot sell my produce in a farmers market as organic.  These restrictions span across both animal and vegetable products.  You can find all the details on the government website, including the text of the actual bill in Congress that enacted these regulations [here][1].&#xA;&#xA;&#xA;  [1]: http://www.ams.usda.gov/AMSv1.0/nop" CreationDate="2010-08-24T15:35:00.910" UserId="2046" />
  <row Id="5983" PostId="5852" Score="1" Text="I second this.  The self-clean on my oven cleaned up all the caked on stuff off the stone and turned it to fine white powder.  Anything remaining is assuredly inert." CreationDate="2010-08-24T15:42:09.913" UserId="2046" />
  <row Id="5984" PostId="5874" Text="Wish I could give this answer more that +1. I use Adobo Sauce all the time too." CreationDate="2010-08-24T15:44:27.717" UserId="1259" />
  <row Id="5985" PostId="5854" Score="1" Text="@Neil - I use parchment paper under my pizza (from the minute I roll out the crust).  It makes using the cookie sheet that is my pizza peel substitute significantly easier.  I can get a pizza in and out of the oven with no cornmeal or mess." CreationDate="2010-08-24T15:51:05.563" UserId="1816" />
  <row Id="5986" PostId="5882" Text="haha, it all depends how you cook them.  I  say steaming would be your best option" CreationDate="2010-08-24T16:10:05.030" UserId="2149" />
  <row Id="5987" PostId="5869" Text="How much is a &quot;knob&quot;?" CreationDate="2010-08-24T16:17:11.220" UserId="1685" />
  <row Id="5988" PostId="5878" Text="I watched that same episode. They kept crucifying the contestants for putting cream in and all of us watching just said, &quot;Well of course it's got flippin cream in it!&quot; I thought Michel Roux Jr was just being pointlessly pretentious in that one." CreationDate="2010-08-24T16:19:22.107" UserId="2150" />
  <row Id="5989" PostId="5882" Score="3" Text="I'm pretty sure it would be a gluey disaster, but why don't you try a small batch and let us know?" CreationDate="2010-08-24T16:50:42.073" UserId="1393" />
  <row Id="5990" PostId="5883" Score="3" Text="You shouldn't cook ice cream, especially novelty treats. It will melt." CreationDate="2010-08-24T16:51:07.610" UserId="1393" />
  <row Id="5991" PostId="5879" Text="Just mix the ingredients in and you are good to go?  Really?  This would taste the same?" CreationDate="2010-08-24T17:04:46.533" UserId="1504" />
  <row Id="5992" PostId="5881" Text="Thanks for the link, I will check that out." CreationDate="2010-08-24T17:05:31.867" UserId="1504" />
  <row Id="5993" PostId="5874" Text="That does sound good - I'll have to try some of those ideas.  I haven't used adobo sauce before, though I've heard about it plenty.  Thanks for the recommendation." CreationDate="2010-08-24T17:22:07.287" UserId="1832" />
  <row Id="5994" PostId="5526" Text="Last night I tried this method on about 2 lbs of green beans.  I forgot to time myself, so I'm not sure if it was actually faster than the method in my question, but it sure *felt* faster once I got a rhythm going (which was about 10 beans in).  It was definitely a little less frustrating than trying to line them all up perfectly, that's for sure.  Next time I buy a large batch, I'll do half one way and half the other, time myself, and post the results." CreationDate="2010-08-24T17:24:22.687" UserId="1236" />
  <row Id="5995" PostId="5885" Text="I wonder if you could put the chicken between two stones to get better heat distribution..." CreationDate="2010-08-24T17:29:59.870" UserId="624" />
  <row Id="5996" PostId="5884" Score="1" Text="You can make your own rotisserie with a cheap cordless drill and some other stuff you can nab from a hardware store. Good project if you have an evening free :)" CreationDate="2010-08-24T17:32:15.593" UserId="624" />
  <row Id="5997" PostId="5883" Text="@Michael: Huh, what?" CreationDate="2010-08-24T17:37:11.263" UserId="60" />
  <row Id="5998" PostId="5879" Text="@Wil - there's apparently some trickery involved in the settings and letting steam out." CreationDate="2010-08-24T17:41:15.863" UserId="1816" />
  <row Id="5999" PostId="5874" Score="1" Text="Absolutely love Chipotle in Adobo, that sauce is amazing.  I also wish you could buy it straight up...sounds like a million dollar idea if someone were to jump on it!" CreationDate="2010-08-24T17:49:11.857" UserId="1236" />
  <row Id="6000" PostId="5883" Text="@hobodave, I think that's a joke. http://www.drumstick.com/" CreationDate="2010-08-24T17:49:14.553" UserId="1259" />
  <row Id="6001" PostId="4673" Text="There is a certification for &quot;Naturally Grown&quot; also." CreationDate="2010-08-24T17:51:35.490" UserId="1816" />
  <row Id="6002" PostId="5884" Text="That is a *great* idea - I love projects.  Obviously I won't have enough time to do it for tonight's dinner, but this is something I would love to try and didn't even consider.  Thank you for the suggestion!" CreationDate="2010-08-24T17:51:50.620" UserId="1236" />
  <row Id="6003" PostId="5883" Text="Doh. I left my sense of humor at home today." CreationDate="2010-08-24T18:00:24.377" UserId="60" />
  <row Id="6004" PostId="5892" Score="1" Text="This page agrees, a couple tablespoons, but definitely not an exact measure: http://www.ochef.com/300.htm" CreationDate="2010-08-24T18:27:23.200" UserId="1236" />
  <row Id="6005" PostId="5884" Text="http://cruftbox.com/blog/archives/001184.html and http://deadpopstar.com/?p=120 are interesting. You'll have to improvise a bit depending on what you have around and what your goals are." CreationDate="2010-08-24T18:30:55.020" UserId="624" />
  <row Id="6006" PostId="5873" Text="Titles with the word &quot;best&quot; generally imply a subjective question or poll.  Converted to Community Wiki." CreationDate="2010-08-24T18:39:40.747" UserId="41" />
  <row Id="6007" PostId="5427" Text="I can tell you the name of the shipyard, if you think it'll be useful ;-)" CreationDate="2010-08-24T18:55:52.593" UserId="611" />
  <row Id="6008" PostId="5892" Score="1" Text="In particular, it's a common English term. Jamie Oliver uses imprecise measurements all the time (a handful, a glass of wine, knob of butter). My (English) mother thinks this is in large part because the average Englishman thinks of a cooking as a woman's job or a bit queer for a man to be doing. To get around this, male chefs tend to be a bit nonchalant about things like measuring, leaving an &quot;I'm a man, I just throw it together&quot; kind of vibe." CreationDate="2010-08-24T19:03:23.967" UserId="1259" />
  <row Id="6009" PostId="5894" Text="Why is frying too messy? Grease spatters?" CreationDate="2010-08-24T19:18:51.647" UserId="86" />
  <row Id="6010" PostId="5882" Score="1" Text="I sometimes dice potatoes before cooking them if I'm trying to make quick mash for the kids.  That helps with the time and they turn out fine.  I'm not sure what would happen with a blender though. grated might be the quickest... but you might lose a lot of starch in the water." CreationDate="2010-08-24T19:24:54.727" UserId="210" />
  <row Id="6011" PostId="5886" Text="surely the more finely chopped they are, or even blended, they more starch will come out in the cooking?  The problem could be with losing too much starch I would have thought..." CreationDate="2010-08-24T19:27:46.993" UserId="210" />
  <row Id="6012" PostId="5882" Text="@Sam Holder - Although with Grading, I find the best thing to do is actually rinse them out of as much of the starch as possible, and then cooking them with some binder such as an egg white, oil, and a bit of cream + your spices / herbs and optional grated hard cheese ." CreationDate="2010-08-24T19:34:38.997" UserId="87" />
  <row Id="6013" PostId="5892" Score="4" Text="As a chef who is queer as a three dollar bill, I don't think your mother is on the right track. (FWIW, my parents are English too). The nonchalance comes with confidence and knowing that a little more of this or a little less of that in home cooking is really going to make very little difference to the end result." CreationDate="2010-08-24T20:36:06.767" />
  <row Id="6014" PostId="5866" Text="I did not know of this book. I need to find it now." CreationDate="2010-08-24T20:37:15.297" />
  <row Id="6015" PostId="5899" Score="1" Text="A pat of butter to me is less than one tablespoon, more like half of one." CreationDate="2010-08-24T21:15:32.887" UserId="60" />
  <row Id="6016" PostId="5886" Text="@Sam Holder: Yea, that's pretty much why I thought they'd set up." CreationDate="2010-08-24T21:16:41.137" UserId="218" />
  <row Id="6018" PostId="5901" Text="Much of the other material I've seen says that the key to getting the skin on birds really crispy is to make sure it's dry. If you look at traditional recipes for Peking Duck, which has incredibly crispy skin, they will hang the uncooked duck in a windy place for several hours to dry out the skin as much as possible. So you may want to leave the chicken in the refrigerator for several hours unwrapped before roasting. That will help the skin dry out nicely." CreationDate="2010-08-24T22:15:14.993" UserId="1887" />
  <row Id="6019" PostId="5907" Text="In a taste test, Cooks Illustrated's 24-member panel chose a kosher turkey as their favorite because of the salt. http://today.msnbc.msn.com/id/21836561" CreationDate="2010-08-24T22:27:44.887" UserId="1887" />
  <row Id="6020" PostId="5905" Text="See here: http://today.msnbc.msn.com/id/21836561" CreationDate="2010-08-24T22:28:17.773" UserId="1887" />
  <row Id="6021" PostId="5892" Text="My mother cooked some things without measuring. My grandmothers often cooked without measuring. One advantage is that you can compensate for variations in ingredients and the weather, for example, if you're not locked into &quot;precision&quot; but more focused on achieving a desired result and have a sense of whether what you're doing is going to succeed. I'm &quot;nonchalant&quot; about it to some extent because there are a lot of things that don't require *any* precision and sometimes the result of a variation results in a pleasant surprise. Perhaps it's &quot;Darwinian&quot; cooking." CreationDate="2010-08-24T22:58:10.293" UserId="1101" />
  <row Id="6022" PostId="5894" Text="grease spatters, cleaning the oil off the pan... I mean it's not a big deal, I'm just wondering if anyone has had success with an alternative method" CreationDate="2010-08-24T22:58:54.853" UserId="2154" />
  <row Id="6023" PostId="5913" Text="@duallain Do you mean &quot;recommend against flour,&quot; not &quot;recommend against cornmeal&quot;?" CreationDate="2010-08-24T23:15:47.027" UserId="364" />
  <row Id="6024" PostId="5870" Text="We need to develop some experiments to test these guesses.  Surface tension sounds right to me too." CreationDate="2010-08-25T01:01:37.090" UserId="183" />
  <row Id="6025" PostId="920" Text="Thanks @Michael Pryor for the NY Times video link.  For the record, this summer I've had nothing but great watermelons." CreationDate="2010-08-25T02:18:06.163" UserId="183" />
  <row Id="6026" PostId="5768" Text="I wish I could give you another +1 @stephenmcdonald, just b/c whole pork loins are on sale this week. Phenomenal idea!" CreationDate="2010-08-25T03:05:37.617" UserId="364" />
  <row Id="6028" PostId="5917" Score="2" Text="Solid advice; the other variable to consider with portabellas is how you slice them, since they are so enormous." CreationDate="2010-08-25T04:55:26.330" UserId="1393" />
  <row Id="6029" PostId="914" Text="Similar to the question on [how to pick a watermelon](http://cooking.stackexchange.com/questions/914/)" CreationDate="2010-08-25T05:24:51.437" UserId="183" />
  <row Id="6030" PostId="5888" Text="Scrape *all* of the green stuff away?" CreationDate="2010-08-25T06:47:25.147" UserId="522" />
  <row Id="6031" PostId="5816" Text="In Australia, all pizza places have the option of BBQ sauce (mixed with the tomato paste) on every pizza. &quot;BBQ Meat Lover's&quot; is the most popular pizza." CreationDate="2010-08-25T07:01:32.593" UserId="1502" />
  <row Id="6032" PostId="5721" Score="1" Text="Lol. While true (probably), I've done this to a guest who I knew didn't like to cook, but did like to participate, but wasn't effective at all." CreationDate="2010-08-25T07:06:11.593" UserId="1274" />
  <row Id="6033" PostId="5918" Text="Yes I did finish with butter (about 1.5 tbps,  and whisked as best I could, no whisk, camping).  I thought about reducing the sauce but I didn't see that in any of the recipes, I'll know better next time.  Most recipes called for putting the mussels in cold fresh water after picking them over. I felt like there could have been a lot of this fresh water trapped in the closed mussels which then came out when I cooked them. Should I drain the mussels before I put them in the pan, or should I just lift them out of the fresh water straight into the pan?" CreationDate="2010-08-25T07:36:07.957" UserId="210" />
  <row Id="6034" PostId="5763" Text="Might wanna make less than a pint of each next time ;)" CreationDate="2010-08-25T08:28:01.480" UserId="69" />
  <row Id="6035" PostId="5928" Text="Yes, very fast or (I've heard) very very slow is the way to go with squid." CreationDate="2010-08-25T10:28:31.667" UserId="2010" />
  <row Id="6036" PostId="5932" Text="Questions calling for a list of answers should be community wiki. I converted this." CreationDate="2010-08-25T11:19:31.397" UserId="60" />
  <row Id="6037" PostId="914" Text="There is no need to maintain a separate set of questions for &quot;How to tell a ripe X?&quot; and &quot;How to tell a bad X?&quot;. Closing as a duplicate." CreationDate="2010-08-25T11:28:25.603" UserId="60" />
  <row Id="6038" PostId="2726" Text="I use a similar brine, but with brown sugar, peppercorns, and a cut hot red pepper.  I could taste all the flavors in my chicken as well." CreationDate="2010-08-25T12:25:36.507" UserId="1816" />
  <row Id="6039" PostId="5917" Text="Thanks. The salt is great advice, which I had not been doing. My pan is definitely hot, but probably not screaming." CreationDate="2010-08-25T12:56:55.180" UserId="1259" />
  <row Id="6040" PostId="5918" Text="Putting the mussels in fresh water after picking over is sometimes done to see if partially open ones will close and thus test to see if they're still alive.  You could drain them for a bit, that's mainly going to allow any excess water from the outside to drain off.   Mussels that are fresh and alive are going to close pretty quickly if/when put in fresh water so they're not likely to take in a great deal.  Even if you drain them before cooking, you'll still need to reduce the cooking liquid for the best concentrated flavor." CreationDate="2010-08-25T13:27:47.053" UserId="426" />
  <row Id="6041" PostId="5935" Score="2" Text="I would say: keep your wrist stiff and make the movement from your elbow.&#xA;I'm not sure if what you're saying is the opposite of that, or the same - in what I'm describing, the elbow stays in the same place and the wrist moves along with the rest of the arm, so in some sense we agree, but the movement *originates* from the elbow." CreationDate="2010-08-25T13:36:21.433" UserId="1163" />
  <row Id="6042" PostId="5763" Text="@cyberzed: next time, definitely. When I try a recipe the first time though I try not to cut it by more than a half so I was limited by that constraint." CreationDate="2010-08-25T13:42:07.507" UserId="43" />
  <row Id="6043" PostId="5927" Score="4" Text="Get a mixer with a whisk attachment! As long as it takes to make a meringue or whipped cream in an electric mixer, I get tired just **thinking** about trying it by hand." CreationDate="2010-08-25T14:37:39.960" UserId="1259" />
  <row Id="6044" PostId="5928" Text="Never had it slow, but the best (IMHO) is breaded and deep-fried just until the outside crisps." CreationDate="2010-08-25T15:02:05.020" UserId="624" />
  <row Id="6045" PostId="5918" Text="perhaps this stage was uneccesasary then, and caused water to be held in the mussels and that diluted the sauce.  We tested the mussels by tapping them before putting in the fresh water, and only put ones that were alive (ie closed when tapped) into the water.  Next time I'll skip this step and reduce the sauce.  Thanks." CreationDate="2010-08-25T15:10:02.277" UserId="210" />
  <row Id="6046" PostId="5936" Text="I don't see how having too few mussels could make my sauce too dilute.  Too many mussels maybe, but not too few..." CreationDate="2010-08-25T15:11:06.707" UserId="210" />
  <row Id="6047" PostId="5939" Score="1" Text="Pesticides are probably only detectable via mass-spec or gas chromatography. Both machines are expensive, and would only be found in labs." CreationDate="2010-08-25T15:14:38.183" UserId="624" />
  <row Id="6048" PostId="5921" Text="In my experience, blueberries are also treated with some sort of neutral oil to keep them pliable, and prevent sticking. The sugar isn't necessary, but it does preserve them. Without sugar, you can dry partially to keep soft, but you will need to refrigerate." CreationDate="2010-08-25T15:22:55.870" UserId="624" />
  <row Id="6049" PostId="5906" Score="1" Text="I've found the beans to influence the crema greatly. I've had to experiment to find good beans." CreationDate="2010-08-25T15:25:29.927" UserId="624" />
  <row Id="6050" PostId="5912" Score="1" Text="Diet cola stores very poorly. The sweetener can react with the acids to form formaldehyde (among other things) if the temp is above something like 100F. I avoid all diet soda, just to be safe (and it tastes bad)." CreationDate="2010-08-25T15:28:03.480" UserId="624" />
  <row Id="6051" PostId="5894" Text="To stop spatters, you can use a splatter screen (http://www.google.com/products?hl=en&amp;q=splatter+screen). It is a fine mesh that stops oil splatter while letting moisture escape." CreationDate="2010-08-25T15:30:30.843" UserId="624" />
  <row Id="6052" PostId="5957" Score="3" Text="+1 for the built in ones are terrible/unreliable.  The last one I had (in a Perdue roaster chicken) didn't pop at all, even though I let the chicken go past 180.&#xA;&#xA;I highly recommend getting a cheap probe thermometer as suggested.  Once you have one, you'll find yourself using it for a lot more than you expected.  Better safe than sorry!" CreationDate="2010-08-25T16:00:30.653" UserId="1236" />
  <row Id="6053" PostId="5957" Score="2" Text="&quot;Once you have one, you'll find yourself using it for a lot more than you expected.&quot; - This is an excellent point. I use my probe thermometer with a paper clip as a candy thermometer as well." CreationDate="2010-08-25T16:13:14.063" UserId="2001" />
  <row Id="6055" PostId="5960" Text="Good call on the skewers- I forgot about those." CreationDate="2010-08-25T17:01:20.520" UserId="2001" />
  <row Id="6057" PostId="5959" Text="Questions calling for a list of answers should be created as CW." CreationDate="2010-08-25T17:14:47.080" UserId="60" />
  <row Id="6058" PostId="5959" Text="Gas or charcoal?" CreationDate="2010-08-25T17:34:19.280" UserId="2047" />
  <row Id="6059" PostId="5961" Score="6" Text="Add 'A beer in hand' to your list and it would be perfect" CreationDate="2010-08-25T17:44:53.913" UserId="2148" />
  <row Id="6060" PostId="5966" Text="How long should it take to add the first 1/4 cup?" CreationDate="2010-08-25T18:04:49.357" UserId="2148" />
  <row Id="6061" PostId="5966" Text="I've never timed it. 30-90s I'd guess, it depends on your whisking technique. You want the oil fully emulsified before adding more." CreationDate="2010-08-25T18:06:58.677" UserId="60" />
  <row Id="6062" PostId="585" Text="+1.  During my childhood I knew of people who managed to burn their copper bottom pans to the point of melting the base." CreationDate="2010-08-25T18:09:52.497" UserId="1816" />
  <row Id="6063" PostId="5963" Text="that would save all those trips I have done to wash my tongs in between..." CreationDate="2010-08-25T18:32:00.953" UserId="1816" />
  <row Id="6064" PostId="5957" Text="Another +1 for getting a thermometer. They are cheap, readily available and the weekend is 2 days away. ;~)" CreationDate="2010-08-25T18:32:23.277" UserId="1759" />
  <row Id="6065" PostId="5790" Text="@Chad - I did give my box grater a shot, but alas, didn't really do the job." CreationDate="2010-08-25T18:39:29.207" UserId="1759" />
  <row Id="6066" PostId="5966" Text="How does your procedure change when using a food processor. I've tried following Alton Brown's mayonnaise instructions but failed spectacularly. It's been long enough that the memory of that sludge has faded and I'm ready to try again." CreationDate="2010-08-25T18:47:34.133" UserId="2001" />
  <row Id="6067" PostId="5790" Text="@Chad - &quot;If they are kids...&quot; Oh, they're way worse than kids. :)" CreationDate="2010-08-25T18:50:42.477" UserId="1759" />
  <row Id="6068" PostId="5778" Text="For an occasional use I would have gone with your suggestion. Thing is, the housemates want their sliced deli meats on a pretty much weekly basis." CreationDate="2010-08-25T18:53:44.873" UserId="1759" />
  <row Id="6069" PostId="5966" Text="@Sobachatina: Updated answer." CreationDate="2010-08-25T19:01:16.823" UserId="60" />
  <row Id="6070" PostId="5928" Score="1" Text="i've had squid braised long and slow in red wine. spectacular, melts in the mouth." CreationDate="2010-08-25T19:03:46.677" />
  <row Id="6071" PostId="5971" Text="I also use @Adam Shiemke's technique of pulsing.  Yolks, pulse, half the oil, pulse, flavors, pulse, and then more oil-pulse, oil-pulse until the emulsion is firm." CreationDate="2010-08-25T19:04:03.497" UserId="183" />
  <row Id="6072" PostId="5932" Text="This question is almost identical: http://cooking.stackexchange.com/questions/3597/tips-resources-for-learning-how-to-plate-dishes" CreationDate="2010-08-25T19:08:19.757" />
  <row Id="6073" PostId="5927" Score="1" Text="I've got one in my home, but not in my girlfriend's home, I don't want to be beaten by an egg in front of her!" CreationDate="2010-08-25T19:21:55.560" UserId="1805" />
  <row Id="6074" PostId="5977" Score="3" Text="Awesome question. We need a set of questions on how to make dishes completely wrong. :)" CreationDate="2010-08-25T19:36:20.110" UserId="2001" />
  <row Id="6075" PostId="5977" Score="1" Text="Next up: curdled custard and gluey mashed potatoes!" CreationDate="2010-08-25T19:37:56.110" UserId="86" />
  <row Id="6077" PostId="5977" Score="2" Text="Why not? You learn more from failures than successes." CreationDate="2010-08-25T19:49:51.477" UserId="218" />
  <row Id="6078" PostId="5980" Text="I don't add any acids. I hadn't heard that one though." CreationDate="2010-08-25T19:55:49.880" UserId="2045" />
  <row Id="6079" PostId="5979" Text="More sugar is a good idea. Generally when I am trying to get the caramels to crystallize I don't handicap myself by adding invert sugars of any sort, no starches either.  Sugar, Butter, Cream or milk, some vanilla right at the end." CreationDate="2010-08-25T20:01:04.503" UserId="2045" />
  <row Id="6080" PostId="5981" Score="2" Text="You actually end up sequestering more carbon smoking with wood if you bury the charcoal (or something else, as long as it isn't burned down to white ash). The carbon isn't driven out of the wood when smoking, and nothing will eat the wood once the cellulose has been converted to carbon. So smoking with wood is a net positive vis a vis atmospheric carbon." CreationDate="2010-08-25T20:15:07.610" UserId="624" />
  <row Id="6081" PostId="5981" Score="1" Text="@Adam - You've motivated me to do my part to help the environment and smoke a brisket tonight." CreationDate="2010-08-25T20:21:17.930" UserId="2001" />
  <row Id="6082" PostId="2154" Text="On the housing -- I have relatives who made a great smoker with an old refrigerator from the &quot;pre-plastic&quot; era. They had to cut vent holes and have a tray at the bottom for coals. I anxiously await every fall for Columbia River smoked salmon." CreationDate="2010-08-25T20:23:50.837" UserId="1759" />
  <row Id="6084" PostId="5885" Text="I don't think it'd make a significant difference, but couldn't hurt to try." CreationDate="2010-08-25T21:45:54.733" UserId="219" />
  <row Id="6085" PostId="5901" Text="It sounds a bit like the recipes calling for flipping to crisp the skin are just replacing basting with sitting it down in the juices. Either one should work. I find basting a lot easier." CreationDate="2010-08-25T21:47:12.317" UserId="219" />
  <row Id="6086" PostId="5977" Text="Are you trying to make a caramel or a classic southern style praline?" CreationDate="2010-08-25T21:55:37.253" UserId="2052" />
  <row Id="6087" PostId="5952" Text="Thank you for the highly accurated informations" CreationDate="2010-08-25T21:57:32.903" UserId="1805" />
  <row Id="6088" PostId="5992" Score="3" Text="We do exactly what hobodave does: dark pantry, rarely do we have it so long it gets a chance to go bad.  One thing I wanted to add, if you find that your garlic bulbs are getting close to the end of their life and you can't think of a use for them immediately, you can also make roasted garlic and freeze that.  Roasting garlic in the oven is incredibly easy and the result is delicious!" CreationDate="2010-08-25T22:13:56.297" UserId="1236" />
  <row Id="6091" PostId="5877" Score="4" Text="+1 Another advantage over canned is that you control the ingredients (salt, msg, etc.)" CreationDate="2010-08-25T23:29:51.963" UserId="2003" />
  <row Id="6092" PostId="532" Text="I disagree with this answer. I have never had any problem at all forming a nice curd for any cheese. Acid set mozzarella is actually one of the easiest because there is no bacterial inoculation. It just works. The hard part with mozzarella is kneading the cheese to the correct texture." CreationDate="2010-08-26T00:04:16.117" UserId="2001" />
  <row Id="6093" PostId="5981" Score="2" Text="I am more interested in the process of smoking meats without the use of wood.  I was curious if it was possible to smoke meats with other materials such as oils or some other plant based alternatives.  The idea being, &quot;How do I get the hickory smoked taste when there is no hickory wood available?&quot;" CreationDate="2010-08-26T00:08:21.850" UserId="2174" />
  <row Id="6096" PostId="5981" Text="That makes sense. I apologize for misunderstanding the question." CreationDate="2010-08-26T00:22:46.883" UserId="2001" />
  <row Id="6098" PostId="6008" Score="2" Text="That makes perfect sense, but I'd alway seen hand waving and the word starch included in any explanation. Is there anything to that?" CreationDate="2010-08-26T01:02:36.567" UserId="1259" />
  <row Id="6099" PostId="6008" Score="1" Text="Not to mention, dropping potatoes into boiling water is hazardous to your fingers!" CreationDate="2010-08-26T01:10:11.903" UserId="1823" />
  <row Id="6100" PostId="6008" Score="4" Text="@yossarian - indeed, there is another more complex aspect - I don't want to paste in a long quote from McGee, but the nut of it is, the more of the potato you can get to spend time at 130-140 degrees, the less the starch will ultimately soften. Since the outside is inevitably going to get more cooked than the inside, giving it time at that lower temperature allows that transformation to happen." CreationDate="2010-08-26T02:10:03.353" UserId="1393" />
  <row Id="6101" PostId="5925" Text="Sounds like a winner to me." CreationDate="2010-08-26T02:41:20.667" UserId="1393" />
  <row Id="6102" PostId="5963" Text="So, I've always wondered -- I have my meat, and I place it on the grill using the 'raw' tongs ... what do I do when flipping them?  I've got one side touching raw, and one side touching cooked, unless I'm grabbing from the sides, and then I'm touching not-quite-cooked." CreationDate="2010-08-26T03:34:19.143" UserId="67" />
  <row Id="6103" PostId="5961" Text="And fireplace gloves.  Or welding gloves.  They're great for the 2+ hr grilling sessions when cooking for 200 people, or if you have to get in there to lift out the grate to deal with coals underneath." CreationDate="2010-08-26T03:36:18.877" UserId="67" />
  <row Id="6104" PostId="5961" Score="1" Text="And the grill brush -- you *should* have one, but if you're cooking at someone else's place, and they don't, crumple up a bit of aluminum foil, and use that to scour the grill after you've preheated it.  You can then use a paper towel to oil it.  (I fold it in quarters, open it up like a cup, then pour a little in, let it soak, grab it with tongs and work quick before it burns).  Also, if you're going to be doing long cooking sessions, get a grill brush with a wood handle -- metal or plastic ones will heat up with each cleaning, possibly making them unbearably hot." CreationDate="2010-08-26T03:41:10.770" UserId="67" />
  <row Id="6105" PostId="5935" Text="I completely agree with @Erik P.  Follow @roux's instructions for bowl placement, and Erik's for arm movement (or lack thereof)" CreationDate="2010-08-26T03:47:23.660" UserId="67" />
  <row Id="6106" PostId="5974" Text="Strictly speaking of SI units, you should use cubic meters, which is too big for all days use (one cubic meter is one thousand liters)." CreationDate="2010-08-26T04:20:28.293" UserId="1229" />
  <row Id="6110" PostId="6014" Text="egg does absolutely nothing to tenderize anything. the acids in buttermilk do." CreationDate="2010-08-26T07:03:08.530" />
  <row Id="6111" PostId="5925" Text="Thanks, Michael. In addition, the obvious way to deal with a skewer hole is to make that the bottom of the chocolate." CreationDate="2010-08-26T07:05:11.787" />
  <row Id="6112" PostId="5935" Score="2" Text="Making the movement from the elbow ensures you are using big muscles that can do more work. Doing it entirely from the wrist means using small muscles for big movements; they tire easily." CreationDate="2010-08-26T07:06:57.947" />
  <row Id="6113" PostId="5977" Score="1" Text="what a fantastic question. i love this." CreationDate="2010-08-26T07:09:51.327" />
  <row Id="6114" PostId="532" Text="@Sobachatina: I'm happy for you not having any problem, but this does not mean that it is a simple task for a newbie. Then, it is not enough to just make curd, you have to do a good one. It's not just milk acidulation... it is a delicate process. Doing curd, *good curd*, is actually enough difficult and troublesome to discourage many people from doing it at home, but of course it does not mean it is impossible." CreationDate="2010-08-26T08:07:15.867" UserId="16" />
  <row Id="6115" PostId="532" Text="@Sobachatina: and, by the way, traditional mozzarella requires indeed bacterial culture (at controlled temperature) in order to do the curd. This is the reason why whey from previous coagulation is used to start the production of the curd (then also rennet is added)." CreationDate="2010-08-26T08:16:23.507" UserId="16" />
  <row Id="6123" PostId="6014" Text="The eggs are to make it into an egg wash so the flour sticks." CreationDate="2010-08-26T10:32:49.100" />
  <row Id="6124" PostId="6020" Text="1+ although don't you mean stock rather than soup?" CreationDate="2010-08-26T10:55:28.113" UserId="53" />
  <row Id="6125" PostId="6026" Score="1" Text="Agreed that it's not necessary (and, when our child was small, we didn't, as salt intake is something to watch). But what about additional matters, such as the starch aspect?" CreationDate="2010-08-26T11:17:19.307" UserId="1274" />
  <row Id="6129" PostId="532" Text="I agree with you on both counts of course. I am saying that I personally have had no problems doing either acid set or traditional mozzarella and if even I can get it to work then it can't be as hard as its reputation implies. -- Where can you find buffalo milk? I've been forced to use other milks." CreationDate="2010-08-26T12:21:24.193" UserId="2001" />
  <row Id="6130" PostId="6011" Text="Have you done this?&#xA;&#xA;I'm interested if anyone has proven this method." CreationDate="2010-08-26T12:23:28.627" UserId="2001" />
  <row Id="6131" PostId="4971" Text="Are you European?  Corn there is different.  It's pretty well only the Russians who grow American Sweet Corn in any quantity (Kruschev introduced it as a food crop.)  Most European corns are hard corns, used primarily as livestock feed." CreationDate="2010-08-26T12:53:31.397" UserId="1148" />
  <row Id="6132" PostId="6030" Text="@Tobiasodenbrouw - seems like a somewhat different question (with related answers), since one was about leaving butter out and this butter was in the fridge." CreationDate="2010-08-26T12:53:41.247" UserId="1816" />
  <row Id="6133" PostId="6030" Text="Yeah, it's a bit different. Still, the link doesn't hurt." CreationDate="2010-08-26T12:55:33.923" UserId="1274" />
  <row Id="6134" PostId="6029" Text="+1, as I've had butter go bad in the fridge myself. Took a LONG time though (no clue how long). Generally I toss butter when discoloration get's too bad. Sour smell or taste is an immediate toss." CreationDate="2010-08-26T12:56:25.390" UserId="1274" />
  <row Id="6135" PostId="6030" Text="@Tobiasodenbrouw - definitely, just wasn't sure how to take the phrase &quot;possible duplicate&quot;" CreationDate="2010-08-26T12:58:03.720" UserId="1816" />
  <row Id="6137" PostId="6035" Score="3" Text="In addition to heating, macerating (sprinkling with sugar, placing in a sieve or colander, and letting liquid drain) is another way to get rid of liquid.  May want to bake that liquid down to a syrup to produce good flavor. I've made an apricot pie that way." CreationDate="2010-08-26T13:15:00.720" UserId="1816" />
  <row Id="6138" PostId="2688" Text="@yossarian: some weekends have gone by... and? :)" CreationDate="2010-08-26T13:18:56.333" UserId="1274" />
  <row Id="6139" PostId="6032" Score="3" Text="Do you have access to a crock-pot/slow cooker? Personally, I'd be more comfortable using one instead of the oven." CreationDate="2010-08-26T13:32:08.923" UserId="2148" />
  <row Id="6140" PostId="6035" Text="Hey, interesting, I do that for eggplant (with salt), but never considered doing this with sugar. Heating apple with sugar and baking it down is a good start to a crumble, so it should work for pie as well (but will preserve the 'fresh' feel less)." CreationDate="2010-08-26T13:35:12.047" UserId="1274" />
  <row Id="6143" PostId="1098" Text="You should go to DefCon (the hacker conference) and use this method in competition." CreationDate="2010-08-26T14:13:12.960" UserId="2174" />
  <row Id="6145" PostId="6032" Text="@awitthrow @vecta @john what is a crockpot?" CreationDate="2010-08-26T14:14:34.567" UserId="373" />
  <row Id="6147" PostId="6050" Score="2" Text="+1 Beat me too it. It feels a little wrong taking a chicken out of the oven without needing oven gloves..!" CreationDate="2010-08-26T14:35:44.987" UserId="1513" />
  <row Id="6148" PostId="6050" Text="there's also a brief mention on Heston's wiki page: http://en.wikipedia.org/wiki/Heston_Blumenthal#Cooking_methods" CreationDate="2010-08-26T14:38:15.217" UserId="1513" />
  <row Id="6149" PostId="6032" Score="1" Text="A Crock Pot is a trademarked name for a slow cooker, essentially a ceramic or porcelain cooking pot inside of a metal heating element.  They are generally recognized as safe to leave on during the day when you're not there.  http://en.wikipedia.org/wiki/Slow_cooker" CreationDate="2010-08-26T14:39:21.440" UserId="1236" />
  <row Id="6150" PostId="5963" Text="@Joe It's probably safe to use the 'raw' tongs the first time, and maybe switch to the clean tongs after the meat is at least partially cooked on both sides. The ambient heat in the grill should kill anything on the outside of the meat, so it's mainly important to use the clean tongs when removing meat from the grill." CreationDate="2010-08-26T14:41:16.647" UserId="2047" />
  <row Id="6151" PostId="6038" Score="2" Text="Wow, I've never heard of this.  That looks really cool!" CreationDate="2010-08-26T14:54:43.720" UserId="60" />
  <row Id="6152" PostId="6020" Score="1" Text="Can you elaborate? Approximately how much stock-to-rice? Do you add it immediately, or after the rice has fried for a while?" CreationDate="2010-08-26T14:55:31.127" UserId="2047" />
  <row Id="6154" PostId="532" Text="@Sobachatina: since few months I can get buffalo milk at my nearest convenience store, however in northern Italy (where I live) it is not so common. If you use cow milk you'll get &quot;mozzarella fiordilatte&quot;, I like it even more than &quot;mozzarella di bufala&quot;." CreationDate="2010-08-26T15:43:22.233" UserId="16" />
  <row Id="6155" PostId="6055" Score="1" Text="@clutch - while with beef the important thing is to kill bacteria on the outside, with chicken and pork there are scary bacteria on the inside too.  Brining unfortunately doesn't address those properly." CreationDate="2010-08-26T15:57:41.060" UserId="1816" />
  <row Id="6158" PostId="6059" Score="1" Text="Not obvious at all, good question." CreationDate="2010-08-26T16:25:47.963" UserId="60" />
  <row Id="6159" PostId="6067" Score="2" Text="I thought the filters on rain barrels were just to get out the particles that washed off your collection area like leaves and gravel. I don't think it is to remove impurities from the rain." CreationDate="2010-08-26T16:54:27.527" UserId="2001" />
  <row Id="6160" PostId="6067" Text="Anything that could be removed by a charcoal filter will have already been removed when the water evaporated and subsequently condensed and fell from the sky." CreationDate="2010-08-26T16:56:52.547" UserId="60" />
  <row Id="6161" PostId="6066" Score="2" Text="That's a trippy answer  :&gt;)" CreationDate="2010-08-26T17:01:07.267" UserId="177" />
  <row Id="6162" PostId="6067" Score="6" Text="@hobodave Rain can pick up particles on it's way down, though. At any rate, I don't think anyone here is really an expert on drinking water safety, so I stand by my answer that you should only cook with water that's already known to be safe to drink. I think it's irresponsible to suggest otherwise." CreationDate="2010-08-26T17:01:20.137" UserId="2047" />
  <row Id="6163" PostId="6068" Text="Thanks for the edit - looks much better! You are a machine, my friend!!" CreationDate="2010-08-26T17:03:14.037" UserId="177" />
  <row Id="6164" PostId="6068" Text="It just occurred to me after providing an answer, when you say &quot;season a cedar plank&quot; do you mean prepare a piece of wood for cooking or what spices should I use in cooking?" CreationDate="2010-08-26T17:14:26.463" UserId="1259" />
  <row Id="6165" PostId="6067" Score="3" Text="I'll second filtering.  Rain requires something to condense on in order to form, so there MUST be at least some dust involved.  Having been in rainstorms that left my windshield to muddy to see through...  I wouldn't trust rain to be clean.  It will be free of artificial chemicals, such fluoridation, however." CreationDate="2010-08-26T17:16:42.203" UserId="295" />
  <row Id="6166" PostId="6044" Score="1" Text="Wikipedia suggests a [crêpe](http://en.wikipedia.org/wiki/Cr%C3%AApe), not [crêpe paper](http://en.wikipedia.org/wiki/Cr%C3%AApe_paper). You might not get such good results with crêpe paper.  I've heard that putting a crepe at the bottom of the beef can help absorb the excess moisture from the meat and avoid the soggy pastry." CreationDate="2010-08-26T17:20:52.407" UserId="210" />
  <row Id="6168" PostId="6061" Score="7" Text="I'm told it goes best with *pure grain alcohol.* For the safety of your precious bodily fluids." CreationDate="2010-08-26T18:01:22.537" UserId="1670" />
  <row Id="6169" PostId="6068" Text="Prepare a Piece of Wood, Cedar or other..." CreationDate="2010-08-26T18:01:58.993" UserId="177" />
  <row Id="6170" PostId="6061" Text="+1, Good question, very original. There may not be a definitive yes or no answer, but I've wondered the same thing." CreationDate="2010-08-26T18:15:30.347" UserId="1601" />
  <row Id="6171" PostId="6032" Text="They're great for making meals when the last thing you want to do when you get home is cook. Throw everything in when you wake up, when you come home dinner is ready." CreationDate="2010-08-26T18:18:40.723" UserId="2148" />
  <row Id="6172" PostId="6033" Text="If you're worried about the starch on the surface of the grain, you can also rinse the rice in cold water before cooking it. This is commonly mentioned in recipes with basmati rice from middle eastern or indian cookbooks. Rinse until the water runs clear or almost clear -- the first few rinses will leave very cloudy water." CreationDate="2010-08-26T18:24:06.217" UserId="1887" />
  <row Id="6173" PostId="5990" Text="For a discussion of the green sprouts, see this question: http://cooking.stackexchange.com/questions/5031/should-one-always-use-the-whole-garlic-clove/5034#5034." CreationDate="2010-08-26T18:30:29.103" UserId="1887" />
  <row Id="6174" PostId="6075" Text="I think this sounds awesome." CreationDate="2010-08-26T18:30:44.757" UserId="1816" />
  <row Id="6175" PostId="6060" Score="1" Text="to avoid bugs, make sure to cover with something mesh like a screen on top of a solid object." CreationDate="2010-08-26T18:31:25.143" UserId="1816" />
  <row Id="6176" PostId="6073" Score="3" Text="The answer is obvious. We need a government sponsored regulating body to enforce rainwater purity standards! Call your congressman." CreationDate="2010-08-26T18:48:49.170" UserId="2001" />
  <row Id="6177" PostId="5710" Score="2" Text="Not that it's necessarily a bad thing.  A little extra minerals in water can significantly affect coffee flavour, but depending on the specific combination, it can be for the better.  There is a town near where I live where coffee made from well water on one side of the river tastes amazing.  Coffee made from well water on the other side is unpalatable." CreationDate="2010-08-26T18:48:53.813" UserId="47" />
  <row Id="6179" PostId="6076" Text="+1. I've done this accidentally before, with surprisingly pleasant results." CreationDate="2010-08-26T18:51:24.743" UserId="47" />
  <row Id="6180" PostId="6080" Text="&quot;bacon in cast iron&quot; versus bacon prepared in the oven?  I did make bacon in it when it was brand new as I read the first few uses are better with greasier/fattier foods." CreationDate="2010-08-26T19:00:29.063" UserId="1511" />
  <row Id="6181" PostId="6080" Score="1" Text="i now only make bacon in my cast iron skillet on the stove top, when i have the option.  if my cast iron is all in use, or i'm at a friends house, i've also made it in stainless steel and nonstick pans, as well as on a cookie sheet/cooling rack combo in the oven.  bacon is good no matter what, but given all those options, i'll take the cast iron bacon hands down.  stainless steel on the stovetop, and cookie sheet/cooling rack in the oven are tied for second as far as i'm concerned." CreationDate="2010-08-26T19:02:20.393" UserId="1236" />
  <row Id="6182" PostId="6074" Score="2" Text="We can do them in a day in August, it gets pretty hot. You always want to cut them, it makes drying much faster. With smallish tomatoes, halve them first, then put cut side up. Larger ones can be cut int smaller pieces as you see fit." CreationDate="2010-08-26T19:04:45.857" UserId="624" />
  <row Id="6183" PostId="6080" Score="2" Text="+1 for the hashbrowns. Potatoes don't work nearly as well in anything else." CreationDate="2010-08-26T19:09:02.670" UserId="2001" />
  <row Id="6184" PostId="6080" Score="1" Text="+1 for home defense" CreationDate="2010-08-26T19:18:50.150" UserId="2047" />
  <row Id="6185" PostId="6083" Text="As an iron, very cool idea!  I could totally see that working.  Re: oven turning off, Alton Brown suggests if your door stays open *too* much, or doesn't feel like it locks into place when open slightly, you can use a ball of aluminum foil to create a small shim that will hold the door open as much as you need (by adjusting the size of the ball)." CreationDate="2010-08-26T19:19:34.750" UserId="1236" />
  <row Id="6186" PostId="6083" Score="2" Text="+1 for non-cooking application for the cast iron.  This is good." CreationDate="2010-08-26T19:26:04.237" UserId="1511" />
  <row Id="6187" PostId="315" Score="1" Text="@Dinah I see what you did there, +1.  :-)" CreationDate="2010-08-26T19:27:29.460" UserId="1511" />
  <row Id="6188" PostId="6038" Text="Agreed, I may just have to find for my next kitchen purchase!  They look very reasonably priced for their size, too." CreationDate="2010-08-26T19:31:35.037" UserId="1236" />
  <row Id="6189" PostId="6053" Text="Alton Brown makes a smoker out of two terra cotta flower pots in one of his episodes, he also had a hard time finding a lid but just used a second pot upside-down.  http://www.youtube.com/watch?v=_Ka2kpzTAL8" CreationDate="2010-08-26T19:32:59.793" UserId="1236" />
  <row Id="6190" PostId="6087" Text="how do you do any type of pearing action with a 5&quot; santoku though?" CreationDate="2010-08-26T19:40:51.400" UserId="1511" />
  <row Id="6191" PostId="6044" Score="1" Text="What kind of pastry are you using?  Homemade dough?  Storebought puff pastry?  What temperature are you starting out at?  What is the ratio of dough to meat?  All of these things will be helpful in knowing how to fix the soggy dough problem." CreationDate="2010-08-26T19:46:22.327" UserId="2052" />
  <row Id="6192" PostId="6084" Text="What are the restrictions to deal with?  If you're living in a dorm, you might have limited space, and restrictions on what you can run.  (we weren't allowed appliances in the rooms, but there was a shared microwave on each floor, and some dorms had a shared kitchen)." CreationDate="2010-08-26T19:48:07.113" UserId="67" />
  <row Id="6193" PostId="6087" Text="@Chris - I'm not quite sure how my friends do it (I personally own a paring knife), but then again I actually rarely pare.  Sending a Wusthof blade around the edge of any fruit or vegetable doesn't appeal to me, so I prefer to use our vegetable peeler for anything that it can handle." CreationDate="2010-08-26T19:57:48.590" UserId="1816" />
  <row Id="6194" PostId="6044" Text="... and what type of oven are you using (small, big, gas, hot air)? Has the meat you're using been frozen before (frozen meat releases much more moist!)?" CreationDate="2010-08-26T20:00:14.747" UserId="553" />
  <row Id="6195" PostId="6084" Score="1" Text="You don't need a knife set. A single chef's knife, 8-10&quot;. Maybe a smaller paring knife." CreationDate="2010-08-26T20:04:41.407" UserId="624" />
  <row Id="6196" PostId="6084" Score="2" Text="@Adam : a 10&quot; chef knife for cooking for a beginner, likely cookng for themselves?  I'd have said 6-8&quot; + a paring knife." CreationDate="2010-08-26T20:09:32.760" UserId="67" />
  <row Id="6197" PostId="6084" Text="Also see for general advice : http://cooking.stackexchange.com/questions/2080/advice-for-soon-to-be-college-student ; http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook ;" CreationDate="2010-08-26T20:17:12.040" UserId="67" />
  <row Id="6198" PostId="6067" Text="@Sobachatina : the filters on rain water barrels are also to keep them from turning into mosquito breeding tanks." CreationDate="2010-08-26T20:19:18.583" UserId="67" />
  <row Id="6199" PostId="6073" Text="Actually -- tap water is tested to make sure it's safe when it leaves the treatment plant.  Lead solder in pipes might make it not safe by the time it reaches you, and there have been incidents in areas where additives from the treatment plant caused it to leach more lead than expected.  To make things more fun, the recommended testing method for lead is to let the water run for a minute before testing -- which I don't know anyone who actually does when getting water from the tap." CreationDate="2010-08-26T20:25:39.117" UserId="67" />
  <row Id="6200" PostId="5962" Score="1" Text="Also, flat skewers work far better than round ones, which tend to just spin when you try to turn the food." CreationDate="2010-08-26T20:48:15.883" UserId="1201" />
  <row Id="6201" PostId="6065" Text="I have a feeling the 5 spice powder might just be what I'm looking for.  Also, do you know anything about thick soy sauce?  Could this be something that is used in fried rice as well?" CreationDate="2010-08-26T21:05:10.763" UserId="2098" />
  <row Id="6202" PostId="5962" Text="Great point, very true!" CreationDate="2010-08-26T21:36:10.223" UserId="1236" />
  <row Id="6203" PostId="6093" Text="Great answer!  I have been struggling with normal cheese cloth for a while for the exact reasons you describe, and never considered woven polyester.  Once you start using cheese cloth regularly, you find a million uses for it (besides the ones you mentioned, it makes a great satchel for herbs that you don't want in your meal - my wife hates the texture of rosemary, for example, but likes the flavor).  Very excited to hit the fabric store this weekend, thanks for the answer!" CreationDate="2010-08-26T21:39:09.643" UserId="1236" />
  <row Id="6204" PostId="6094" Text="I'm going to have to try making this. I love pickled herring, but I've never tried to prepare it before." CreationDate="2010-08-26T21:42:28.413" UserId="1201" />
  <row Id="6205" PostId="6089" Text="Cook's Illustrated really likes the Victorinox Fibrox knives. I've not used them personally, but they seem to get a lot of positive reviews." CreationDate="2010-08-26T21:56:36.080" UserId="1201" />
  <row Id="6206" PostId="6093" Text="I've never used polyester, but I have used muslin before, because I had it on hand." CreationDate="2010-08-26T22:07:59.567" UserId="67" />
  <row Id="6207" PostId="6089" Text="I bought the Victorinox Fibrox knives on Cook's Illustrated very recommendation! =) I'm quite pleased with the result, and between a professional knife sharpening once a year and honing before each use, it keeps its edge well. I bought their 10&quot; chef's knife for $30 on Amazon. Prior to this, was using a Henckel 4-star 8&quot; chef knife, and had tried their Pro-S 8&quot; chef knife as well (the balance on this is superb)." CreationDate="2010-08-26T22:32:07.500" UserId="2178" />
  <row Id="6208" PostId="6100" Text="Questions that call for a list of X should be created as community wiki. This has been converted." CreationDate="2010-08-27T00:59:43.410" UserId="60" />
  <row Id="6209" PostId="6100" Text="Thank you very much." CreationDate="2010-08-27T01:13:45.547" UserId="2172" />
  <row Id="6210" PostId="6102" Text="Penzey's for me too - recommended to me by my &quot;food guru&quot;." CreationDate="2010-08-27T01:46:32.143" UserId="1319" />
  <row Id="6211" PostId="6102" Text="+1 more for Penzeys.  They are by far the best." CreationDate="2010-08-27T01:50:53.617" />
  <row Id="6212" PostId="6103" Score="1" Text="I hate to betray my ignorance but what is a self-saucing pudding?" CreationDate="2010-08-27T02:02:26.633" UserId="2001" />
  <row Id="6213" PostId="1670" Text="+1 for spinach, makes an earthy green pasta and very nutritious." CreationDate="2010-08-27T02:04:01.093" UserId="2001" />
  <row Id="6214" PostId="6041" Text="I've found that day old lasagna tastes significantly better too.  I think it takes a little time for the flavors to settle." CreationDate="2010-08-27T02:09:26.543" UserId="2098" />
  <row Id="6216" PostId="6105" Score="2" Text="You may want to take a look at this question, too: http://cooking.stackexchange.com/q/3549" CreationDate="2010-08-27T02:55:03.813" UserId="364" />
  <row Id="6217" PostId="5939" Text="I wish some technological advancement would produce a machine that would help us test the composition of what we are eating !! :)" CreationDate="2010-08-27T05:51:43.980" UserId="2168" />
  <row Id="6218" PostId="6102" Text="Friend recommended Penzeys a while back, I won't shop anywhere else online for spices since." CreationDate="2010-08-27T06:58:53.023" UserId="1236" />
  <row Id="6219" PostId="6110" Text="I considered a -1 for the (admittedly common) misconception that there is a link between MSG and headaches.  However the other two paragraphs are very helpful so I left as is.  Will gladly +1 if you consider editing your first paragraph, see justkt's answer and the comments in this thread: http://cooking.stackexchange.com/q/5460/" CreationDate="2010-08-27T07:03:54.933" UserId="1236" />
  <row Id="6221" PostId="6135" Text="@roux: Thank you for the info.  I'm much better at cooking than baking, so all desserts I've made like this I've just followed the straining part of the recipe blindly.  Great point about wanting to see the seeds, that makes a lot of sense!  A big +1 from me, and I've updated my answer to remove the bad advice. :)" CreationDate="2010-08-27T08:42:12.660" UserId="1236" />
  <row Id="6222" PostId="6067" Text="Filtering is useless. _Any_ microorganism will die if you heat water to its boiling temperature. So its a big difference between &quot;drink it&quot; and &quot;cook with it&quot;.&#xA;Rainwater contains a low amount of suspended solids but they are complete harmless for the human body." CreationDate="2010-08-27T09:14:37.657" UserId="2221" />
  <row Id="6223" PostId="6084" Score="1" Text="I agree with Adam. 99% of the time you use exactly one of these two knifes.&#xA;I'm adding a knife sharpener to the list because only a shark knife is a good (and safe!) knife." CreationDate="2010-08-27T09:19:24.957" UserId="2221" />
  <row Id="6224" PostId="6132" Score="6" Text="All the restaurants I've been to leave the seeds in to show they've used real vanilla pods over essence or extract (so there is a perceived better quality)" CreationDate="2010-08-27T10:02:50.487" UserId="771" />
  <row Id="6226" PostId="6135" Text="That's exactly the reason that makes me choose one vanilla ice cream over another. Having visible vanilla beans is a benefit." CreationDate="2010-08-27T11:32:31.893" UserId="140" />
  <row Id="6227" PostId="1086" Text="Be careful with this method because microwave chocolate will hold its shape." CreationDate="2010-08-27T11:59:59.707" UserId="2213" />
  <row Id="6229" PostId="6136" Score="1" Text="mmmmm, reeking of unwashed slatterns... That's a heck of a description, +1" CreationDate="2010-08-27T12:07:08.900" UserId="2148" />
  <row Id="6230" PostId="6103" Score="1" Text="@Sobachatina - it's a dessert with a cake-like top and a gooey saucy bottom made from an incredibly simple process of pouring hot sugar syrup over batter and baking.  I found the recipe that I used here: http://thestonesoup.com/blog/2010/06/9-things-you-should-know-about-ginger-with-self-saucing-ginger-puddings-5-ingredients-simple-baking/" CreationDate="2010-08-27T12:17:51.927" UserId="1816" />
  <row Id="6231" PostId="6110" Text="this board and my research managed to convince me quite thoroughly that MSG cannot be conclusively linked to poor effects on health." CreationDate="2010-08-27T12:20:01.407" UserId="1816" />
  <row Id="6232" PostId="6123" Score="1" Text="it's actually considered positive to use MSG in some cases because then you can get away with less salt." CreationDate="2010-08-27T12:20:28.253" UserId="1816" />
  <row Id="6233" PostId="6103" Text="That looks delicious. Thanks for the recipe." CreationDate="2010-08-27T12:26:51.400" UserId="2001" />
  <row Id="6234" PostId="6145" Score="2" Text="Alton Brown is always using a scale for measuring his ingredients.  Every time I am tempted to get one.  Measuring meat seems like one place you can benefit most." CreationDate="2010-08-27T12:28:10.657" UserId="1511" />
  <row Id="6235" PostId="6091" Text="I understand 5 star cooking is unrealistic but cooking good solid meals goes a long way.  What is a sierra cup ?" CreationDate="2010-08-27T12:29:47.143" UserId="1511" />
  <row Id="6236" PostId="1958" Text="Repellent as pesticide, that made me laugh." CreationDate="2010-08-27T13:00:15.570" UserId="2153" />
  <row Id="6237" PostId="6145" Score="3" Text="@Chris - it's really measuring flour for baking that helps you benefit.  A cup of flour can vary between 4.5 oz. and 6 oz. depending on how it is measured out.  That becomes huge when you are working with 4 or so cups.  With sensitive recipes in baking, a scale is immensely helpful." CreationDate="2010-08-27T13:06:31.453" UserId="1816" />
  <row Id="6238" PostId="6149" Score="3" Text="Something with a tare feature is a must.  It is great for weighing multiple ingredients into the same bowl.  Add one, retare (set scale back to zero), add second, retare, repeat as necessary." CreationDate="2010-08-27T13:10:49.417" UserId="1584" />
  <row Id="6239" PostId="6150" Score="1" Text="Great point about portioning for freezing.  I completely forgot to put that in my answer, we do the same thing at my house." CreationDate="2010-08-27T13:21:24.387" UserId="1236" />
  <row Id="6240" PostId="6151" Score="1" Text="at the end, it looks like olive oil wins for being able to smoke the longest, if that's a good thing..." CreationDate="2010-08-27T13:24:38.703" UserId="1816" />
  <row Id="6241" PostId="6151" Text="Very informative answer.  :-)" CreationDate="2010-08-27T13:24:40.323" UserId="1511" />
  <row Id="6242" PostId="6149" Text="@KeithB - I can't imagine a scale without a tare feature!" CreationDate="2010-08-27T13:26:14.393" UserId="1816" />
  <row Id="6243" PostId="6151" Score="2" Text="Beat me to it!  Agreed about the &quot;we'd be hearing about it more&quot;.  +1, wish I could +2 for the science part." CreationDate="2010-08-27T13:26:18.123" UserId="1236" />
  <row Id="6244" PostId="6150" Score="1" Text="In doing research for a scale for molecular gastronomy, I found that most kitchen scales were accurate to 3.5g. So these would never be able to measure accurately in the less than .20 oz range. You'd need a much more precise scale to handle those measurements." CreationDate="2010-08-27T13:29:40.597" UserId="1259" />
  <row Id="6245" PostId="6145" Text="@justkt I agree but I leave the baking to my girlfriend as she is much better at it.  :-/" CreationDate="2010-08-27T13:31:34.990" UserId="1511" />
  <row Id="6246" PostId="6067" Text="@Martin Bacterial spores can survive boiling. Also, aside from the &quot;cooking pasta in it&quot; part of the question, using water as an ingredient in cooking does not necessarily imply that it will be boiled first." CreationDate="2010-08-27T13:43:37.573" UserId="2047" />
  <row Id="6247" PostId="5114" Text="@Joe: Why did you remove the &quot;kosher&quot; tag?" CreationDate="2010-08-27T13:44:32.433" UserId="1601" />
  <row Id="6248" PostId="6121" Text="Is this done with fully cooked beans, or partly cooked?" CreationDate="2010-08-27T14:03:30.273" UserId="624" />
  <row Id="6249" PostId="6111" Score="1" Text="Seaweeds contain glutamic acid, which stimulates the same mouth-parts as MSG (the glutamate R-group is what the mouth is sensitive to). Also: Some people don't like it. Just a matter of taste." CreationDate="2010-08-27T14:12:12.940" UserId="624" />
  <row Id="6250" PostId="6110" Text="Dashi contains lots glutamates. I add some hon dashi to my rice to give it more flavor." CreationDate="2010-08-27T14:14:27.133" UserId="624" />
  <row Id="6251" PostId="6136" Text="lols: http://en.wikipedia.org/wiki/Slatterns Where do you find such writing?" CreationDate="2010-08-27T14:15:31.250" UserId="624" />
  <row Id="6252" PostId="6113" Score="2" Text="I wouldn't put pepper in Alfredo sauce. Why do recipes always call for &quot;salt and pepper to taste&quot;. I whole lot of food that I cook is better sans pepper and should never include it. I always ignore that line. Salt is important, and I agree with the &quot;to taste&quot; part, since different people have vastly different thresholds for what they consider salty enough (based on the amount of salt regularly consumed)." CreationDate="2010-08-27T14:18:04.053" UserId="624" />
  <row Id="6253" PostId="6151" Text="Mediterranean cuisine always used olive oil; now I know the scientific reason behind that." CreationDate="2010-08-27T14:21:58.480" UserId="1229" />
  <row Id="6254" PostId="6111" Text="@Adam - Thanks for the clarification." CreationDate="2010-08-27T14:30:04.237" UserId="2001" />
  <row Id="6255" PostId="6058" Score="3" Text="The best online resource is the National Center for Home Food Preservation. They give clear instructions on how to can many, many types of food safely. http://www.uga.edu/nchfp/how/can_home.html" CreationDate="2010-08-27T14:33:12.107" UserId="364" />
  <row Id="6257" PostId="6159" Score="7" Text="I would add: it is also useful for easily cleaning the pan." CreationDate="2010-08-27T14:39:31.180" UserId="2001" />
  <row Id="6258" PostId="6156" Text="I am curious: how did you write the table keeping the '|' aligned? Last time I tried, the parser was ignoring any spaces after the first, with the effect that I would not get what I was trying to obtain (the table as you wrote it). `:-)`" CreationDate="2010-08-27T14:40:35.390" UserId="1229" />
  <row Id="6259" PostId="6150" Text="@yossarian - thanks, that's helpful to know.  I guess doing everything in BBA precisely by weight is probably out of my range, then." CreationDate="2010-08-27T14:43:40.603" UserId="1816" />
  <row Id="6260" PostId="6156" Text="@kiam: The table is wrapped in `&lt;pre&gt; &lt;/pre&gt;` tags. Click edit to view." CreationDate="2010-08-27T14:45:35.790" UserId="60" />
  <row Id="6261" PostId="6161" Score="1" Text="I'd also add that a forged blade over a stamped blade is important for durability.  In-store Williams-Sonoma tests are great for testing the varying feels of different knives." CreationDate="2010-08-27T14:45:38.180" UserId="1816" />
  <row Id="6262" PostId="6158" Text="@kiamlaluno - what's your price point?  That makes a huge difference." CreationDate="2010-08-27T14:46:50.033" UserId="1816" />
  <row Id="6263" PostId="6156" Text="grrrrr, I'm having trouble finding the source, but I'd like to point out that the US gov doesn't agree with these numbers at all. Their numbers are much higher. However, I agree with hobodave. The gov is much closer to the numbers on wikipedia: http://en.wikipedia.org/wiki/Beef#Internal_temperature" CreationDate="2010-08-27T14:48:22.757" UserId="1259" />
  <row Id="6264" PostId="6156" Text="@hobodave: I wish I could, but outside of _Stack Overflow_, and _English Language and Usage_, I cannot edit other users' posts. `:-)` Thank you for your reply." CreationDate="2010-08-27T14:49:46.937" UserId="1229" />
  <row Id="6265" PostId="6150" Score="1" Text="@justkt, you'd be surprised. A .01g scale (i.e. accurate to 1/100th of a g) is only $12 on Amazon. Just be careful never to put more than 100g (aprox 4 oz) on the scale or you'll break it (this includes downward pressure from your hands). I got one for molecular gastronomy and it works great, even to a 1/10th of a gram." CreationDate="2010-08-27T14:53:54.887" UserId="1259" />
  <row Id="6266" PostId="6158" Text="@justkt: We probably live in different countries; the price would not be a good parameter." CreationDate="2010-08-27T14:56:28.143" UserId="1229" />
  <row Id="6268" PostId="6156" Text="@yoss: yea, the chart tends to differ by about 5 degrees depending on where you read it" CreationDate="2010-08-27T15:03:20.193" UserId="60" />
  <row Id="6269" PostId="6150" Text="@yossarian - interesting.  A separate scale for small quantities might be a bit more than my tiny amount of storage space can handle now, but good to know." CreationDate="2010-08-27T15:14:07.987" UserId="1816" />
  <row Id="6270" PostId="6171" Text="+1 once I figured out how to make different types of rice consistently, this seemed like too much of a one trick pony to bother with." CreationDate="2010-08-27T15:14:21.957" UserId="1259" />
  <row Id="6271" PostId="6150" Text="@justkt, they're very very small. You wouldn't have any trouble finding a corner to tuck one away in." CreationDate="2010-08-27T15:16:14.607" UserId="1259" />
  <row Id="6272" PostId="6163" Text="+1 If one has one of those sous-vide machines this may be possible at home.  One more excuse to get one :)" CreationDate="2010-08-27T15:16:46.060" UserId="183" />
  <row Id="6273" PostId="6171" Text="I'm eager to try an oven method which is supposed to provide consistently good results with brown rice." CreationDate="2010-08-27T15:19:08.187" UserId="1816" />
  <row Id="6274" PostId="6156" Text="@yossarian - every cookbook I've ever read says that the USG is quite overcautious with their measurements." CreationDate="2010-08-27T15:20:24.067" UserId="1816" />
  <row Id="6275" PostId="6037" Text="Shouldn't you take it out of the fridge for some time before putting it in the oven?" CreationDate="2010-08-27T15:23:33.827" UserId="60" />
  <row Id="6276" PostId="5670" Text="Darn, good question...  I wish all these answers weren't here!  It seems the more answers, the less reading people do to the bottom ;--)" CreationDate="2010-08-27T15:26:01.610" UserId="215" />
  <row Id="6277" PostId="6145" Score="2" Text="I convert all my recipes to weight and use one of those electronic scales.  Being able to zero after adding each ingredient is very helpful.  No measuring cups or sppons to clean up.  It also helps me adjust recipes for my ingredients and appliances." CreationDate="2010-08-27T15:28:27.663" UserId="183" />
  <row Id="6278" PostId="6172" Text="This isn't actually true. It takes the same amount of time to come back to a boil. However, the larger pot will have a smaller temperature decrease than the smaller pot. They'll both get back to a boil at the same time though. Think about it: the pasta has a certain amount of energy to exert to decrease the temperature. It's the same for both pots. The difference in volume affects how far the temp swings. But the burner also exerts a fixed amount of energy to heat it. Because the smaller pot has less volume it increases temp faster. The total energy change to both pots is exactly the same." CreationDate="2010-08-27T15:31:17.430" UserId="1259" />
  <row Id="6279" PostId="6156" Text="@justkt, Yes. I agree whole heartedly and use the same temp guidelines as hobodave (well, actually I don't have any use for them past 135F). I was just pointing out that the USG didn't agree." CreationDate="2010-08-27T15:34:24.917" UserId="1259" />
  <row Id="6280" PostId="6162" Text="Repeat Question" CreationDate="2010-08-27T15:35:50.297" UserId="177" />
  <row Id="6281" PostId="6145" Text="@papin - I'm in the process doing so, but I'm still learning things like what my average cup of &lt;X&gt; is." CreationDate="2010-08-27T15:36:57.597" UserId="1816" />
  <row Id="6282" PostId="6176" Text="When you say grind, is this with a food processor / pestle and mortar or something else?" CreationDate="2010-08-27T15:37:59.940" UserId="2129" />
  <row Id="6283" PostId="6172" Text="Wow, I think you just made my head explode a little.  I guess I never sat and thought about it before, but based on simple physics that makes perfect sense.  Great comment!  Updated my answer." CreationDate="2010-08-27T15:40:48.437" UserId="1236" />
  <row Id="6284" PostId="6167" Text="+1 for mentioning Zojirushi rice cookers. I've got one as well, and it does a fantastic job!" CreationDate="2010-08-27T15:45:04.003" UserId="2178" />
  <row Id="6285" PostId="6181" Score="2" Text="What are you hoping to cut down on? Sweetness? Calories?" CreationDate="2010-08-27T15:52:47.537" UserId="2148" />
  <row Id="6286" PostId="6159" Score="1" Text="Deglazing with something alcoholic is more fun because you can light it on fire (careful--the flames can get very large). Brandy is my favorite." CreationDate="2010-08-27T15:53:37.367" UserId="624" />
  <row Id="6287" PostId="6161" Score="1" Text="I wouldn't buy a knife from W-S, they are way too expensive. Still good for a test, though." CreationDate="2010-08-27T15:56:24.433" UserId="624" />
  <row Id="6288" PostId="6147" Score="1" Text="+1 for bottom of the line working fine. Our scale has lasted 4 years with only one change of batteries, and I use it almost every day. Ours is almost exact to this one: http://www.amazon.com/Salter-Housewares-Stainless-Electronic-Kitchen/dp/B000JNXRBC/ref=sr_1_7?ie=UTF8&amp;s=home-garden&amp;qid=1282924742&amp;sr=1-7" CreationDate="2010-08-27T15:59:50.060" UserId="364" />
  <row Id="6289" PostId="6006" Text="this is brilliant!" CreationDate="2010-08-27T16:02:01.017" UserId="2183" />
  <row Id="6290" PostId="6037" Text="@hobodave Not when you get home at 5:30 and want dinner on the table at 6:30. But ideally, yes. Now that I'm home all day I can do that... but not while I was working." CreationDate="2010-08-27T16:02:04.050" UserId="364" />
  <row Id="6291" PostId="6183" Text="Beat me to it... great answer." CreationDate="2010-08-27T16:06:15.637" UserId="1511" />
  <row Id="6292" PostId="6159" Text="@Adam - you know, the only thing I've ever managed to (intentionally) set on fire was Bacardi 151.  It comes with a label &quot;warning, do not set on fire&quot; because it is so flammable.  I fail at flambes." CreationDate="2010-08-27T16:09:35.977" UserId="1816" />
  <row Id="6293" PostId="6176" Text="I have used a food processor.  A mortar and pestle may be something to try as well." CreationDate="2010-08-27T16:15:28.180" UserId="215" />
  <row Id="6294" PostId="6143" Text="Does the kind of yeast matter? Do you fill up the 2-liter with any water?" CreationDate="2010-08-27T16:17:08.820" UserId="814" />
  <row Id="6295" PostId="6161" Text="+1 for &quot;It must feel good in your hand&quot;" CreationDate="2010-08-27T16:17:33.923" UserId="1759" />
  <row Id="6296" PostId="5490" Text="The Nescafé they use in Greece is called &quot;Nescafé Classic&quot;. In Switzerland where I live (and also where Nestlé have their HQ, hehe) I never found any Nescafé Classic, only &quot;Gold&quot;, &quot;Red&quot; and whatever... I used to buy it when on holidays in Greece, but I have seen it in stores in France too. Are you sure the Nescafé Classic sold in Greece is different than in other countries? BTW: When you're in Greece,  try out a caffé freddo! It's a real Espresso with ice topped with foamed milk, I began to like it a lot more than frappé :)" CreationDate="2010-08-27T16:20:50.970" UserId="1338" />
  <row Id="6297" PostId="6174" Score="1" Text="See: http://cooking.stackexchange.com/questions/2242/why-do-some-recipes-recommend-kosher-salt" CreationDate="2010-08-27T16:35:30.900" UserId="624" />
  <row Id="6298" PostId="6167" Text="another +1 for mentioning Zojirushi. they are magic, i swear. they also are good for steaming veggies, and i have heard you can use them for beans, but i have never tried." CreationDate="2010-08-27T16:39:50.213" UserId="1415" />
  <row Id="6299" PostId="6136" Text="i honestly cannot remember. i ran across the phrasing years ago and, for tolerably obvious reasons, it stuck in my head." CreationDate="2010-08-27T16:46:14.137" />
  <row Id="6300" PostId="6162" Text="possible duplicate of [Pasta: Simmering Water or Rolling Boil?](http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil)" CreationDate="2010-08-27T16:58:07.020" />
  <row Id="6301" PostId="6200" Score="1" Text="This makes me wonder if it would actually be useful to freeze them.  Pretty much anything frozen will &quot;shatter&quot; rather than &quot;crush&quot;, which is exactly what's desired here.  But I haven't tried it..." CreationDate="2010-08-27T17:04:50.130" UserId="41" />
  <row Id="6302" PostId="6202" Score="1" Text="I don't have an alternative, but I definitely wouldn't recommend using aluminum pans.  Aluminum has a relatively low melting temperature and even though it'll survive a 350° oven, it probably would not survive an open flame." CreationDate="2010-08-27T17:08:09.360" UserId="41" />
  <row Id="6303" PostId="6181" Text="I guess that the problem is with the calories. I should ask to whom tells me to use less sugar why she thinks so. `:-)`" CreationDate="2010-08-27T17:17:47.673" UserId="1229" />
  <row Id="6304" PostId="6162" Score="5" Text="@roux, @attila, I disagree that it is a repeat question. It turns out that the **answer** to this question exists in another Question (thanks, roux), but the question itself is different. If I were looking for how much water to use, I would not check a question about water temperature for that answer." CreationDate="2010-08-27T17:27:38.507" UserId="1259" />
  <row Id="6305" PostId="6202" Text="ooh, I had not thought of that.  Hmm.  Maybe I will just have to get a dutch oven.  I also thought of using a steel cake pan, with a cookie sheet lid, but the foil pans were 50 cents each.  A cake pan and cookie sheet was 5 dollars.  The cheapest dutch oven was $39..." CreationDate="2010-08-27T17:28:26.747" UserId="944" />
  <row Id="6306" PostId="6202" Text="What is the recipe you want to make?" CreationDate="2010-08-27T17:32:04.843" UserId="364" />
  <row Id="6307" PostId="6110" Text="@Adam - Mrs. Dash is very different from Dashi.&#xA;&#xA;@justkt and @stephenmcdonald - I wasn't my intent to imply there was a proven link between MSG and headaches. I'm actually in agreement with you and am not convinced that there is a link between MSG and headaches and other adverse health effects.  &#xA;&#xA;I didn't realize how the first paragraph was worded until just now when I went back for a closer look.  Will revise!  Thanks for the heads up." CreationDate="2010-08-27T17:38:44.367" UserId="2098" />
  <row Id="6308" PostId="6202" Text="It is a peach cobbler:  peaches with cake mix and butter on top, closed up and set on the coals for about 40 minutes..." CreationDate="2010-08-27T17:40:59.733" UserId="944" />
  <row Id="6309" PostId="5458" Text="A follow up, for anyone using chili beans: be wary of the flavor of the sauce the beans are canned in. I found the flavor of the one I chose to be too distracting to the flavors i was already trying to balance." CreationDate="2010-08-27T17:43:44.733" UserId="15" />
  <row Id="6310" PostId="5482" Score="2" Text="Chocolate Mousse! http://www.youtube.com/watch?v=CAsYwW7pt7o" CreationDate="2010-08-27T17:43:57.587" UserId="19" />
  <row Id="6311" PostId="6158" Text="I could swear I've seen this identical title before, but I can't seem to find the duplicate.  Anyone?" CreationDate="2010-08-27T17:45:08.660" UserId="41" />
  <row Id="6312" PostId="2268" Text="Are you referring to Bragg's Liquid Aminos? I use it as a Worcestershire (for vegan bloody mary's) and Soy replacer (lower sodium)" CreationDate="2010-08-27T17:51:18.370" UserId="15" />
  <row Id="6313" PostId="6172" Text="I thought the exact same way you did, but the article that Roux linked a while back that is the basis for my answer in this thread dispelled that. It makes perfect sense, but I'm not sure it's obvious. I hope you didn't get any exploding head on your keyboard." CreationDate="2010-08-27T17:54:16.343" UserId="1259" />
  <row Id="6314" PostId="6181" Text="I can say desserts do not taste the same and changing a recipe from using sugar to a substitute takes trial and error to get the quantity/sweetness correct." CreationDate="2010-08-27T17:54:23.560" UserId="1511" />
  <row Id="6315" PostId="6158" Text="@Aaronut: I thought the same, but couldn't find it. I know I've given a similar answer to another question." CreationDate="2010-08-27T17:55:51.960" UserId="60" />
  <row Id="6316" PostId="6110" Text="No problem, I'm in total agreement with how it's worded now, +1 from me :)" CreationDate="2010-08-27T18:11:23.033" UserId="1236" />
  <row Id="6317" PostId="6202" Text="If you had a cast iron skillet, I feel like this is something you could use that for, if you could find a way to close it up.  Maybe one on top of another, if you have two of the same size." CreationDate="2010-08-27T18:13:09.067" UserId="1236" />
  <row Id="6318" PostId="6158" Text="I know where I saw the question before to ask it; I searched for the question here, and I didn't find a similar question, so it should not be in this site. Did you see it between the Area 51 example questions?" CreationDate="2010-08-27T18:30:12.590" UserId="1229" />
  <row Id="6319" PostId="6158" Text="Looks like it was on Area 51, good call @kiam: http://area51.stackexchange.com/proposals/1288/food-and-cooking/3348#3348" CreationDate="2010-08-27T18:51:54.407" UserId="1236" />
  <row Id="6320" PostId="6208" Score="2" Text="+1 but don't compost dairy." CreationDate="2010-08-27T19:03:13.987" UserId="1259" />
  <row Id="6321" PostId="6213" Text="@Bluebelle, questions that call for a &quot;list of X&quot; should always be created as community wiki. I changed this for you." CreationDate="2010-08-27T19:09:28.937" UserId="60" />
  <row Id="6322" PostId="6213" Text="Separately, I don't think this is a suitable question for this site. Cost efficient is entirely subjective, and localized to wherever you live. I'll wait for more feedback, but will likely be closing this question." CreationDate="2010-08-27T19:15:01.203" UserId="60" />
  <row Id="6323" PostId="6162" Text="i don't think they travel very different ground, but i'm not going to get bolshy about it." CreationDate="2010-08-27T19:15:37.290" />
  <row Id="6324" PostId="6145" Score="1" Text="You can always use wolframalpha.  They use the USDA SR22 dataset, so some things are a bit off, but you can type things like [1.5 cups of lettuce](http://www.wolframalpha.com/input/?i=1.5+cups+of+lettuce) and get a  Nutrition Facts label, which includes the weight in grams." CreationDate="2010-08-27T19:20:11.050" UserId="183" />
  <row Id="6325" PostId="5458" Text="@mfg - bummer!  I guess part of why I like them so much is that they go perfectly with the cumin/chili powder/onion flavor we have for our favorite chili.  Maybe you can make your own chili beans out of kidney beans and a good sauce next time?" CreationDate="2010-08-27T19:22:55.840" UserId="1816" />
  <row Id="6326" PostId="6206" Text="I've heard of using applesauce to replace oil in baked goods but not to replace sugar. It sounds interesting. Have you had success with this?" CreationDate="2010-08-27T19:25:30.443" UserId="2001" />
  <row Id="6328" PostId="6213" Text="@hobodave - That kind of comment really puts a damper on the conversation. :)" CreationDate="2010-08-27T19:45:45.340" UserId="2001" />
  <row Id="6329" PostId="5977" Text="Avery, I am not trying for a praline.  He specifically likes what I think of as caramels gone wrong.  That is to say still gooey but somehow slightly gritty." CreationDate="2010-08-27T19:48:12.733" UserId="2045" />
  <row Id="6330" PostId="6213" Text="@Sobachatina: It's the only method I have to indicate that I think this should be closed short of outright shutting it down." CreationDate="2010-08-27T19:54:23.147" UserId="60" />
  <row Id="6331" PostId="6111" Score="1" Text="Great answer.  MSG is monosodium glutamate. It is the salt of a sodium ion and glutamic acid. Both of these are know to be safe individually, and as such, it's difficult to understand why MSG would be bad. It is possible that the manufacturing process adds some sort of harmful contaminate, but it is more likely that the perception of MSG as dangerous has caused people to have a negative psychological reaction to it." CreationDate="2010-08-27T20:00:24.463" UserId="1980" />
  <row Id="6332" PostId="6213" Text="@Soba: Also, this isn't a place for &quot;conversations&quot;, but objective questions/answers. :)" CreationDate="2010-08-27T20:11:50.370" UserId="60" />
  <row Id="6333" PostId="6202" Score="3" Text="The melting point of aluminum is 1220 degree F (660 C). If you melt aluminum on a cooking fire you have bigger problems than what happens to your pot. Indeed, they sell (or used to sell) aluminum dutch ovens for backpacking. Not that I'd have carried one as they still weigh a lot. And I knew some folks who cracked their in half while trying to burn out something cook onto the inside. Thermal stress I guess." CreationDate="2010-08-27T20:12:48.870" UserId="1670" />
  <row Id="6334" PostId="6213" Text="@Bluebelle (and @hobodave ) Since the cost of materials will vary depending on location, perhaps the question would be better as: What are the items needed for making your own jam, including recurring and one-time costs? Answers would then list items rather than prices - for example, canning pot, jars, etc. Then, you could fill in your own numbers to determine if it would be cost-effective for you. Perhaps someone could even let you know how long it takes them to make jam, so you can see if it's worth your time. What do you think?" CreationDate="2010-08-27T20:13:58.360" UserId="364" />
  <row Id="6335" PostId="6124" Text="I am not sure the white pepper is made from the fully ripened fruit. Further, white pepper is not the fruit itself but rather the seed stripped of the surrounding flesh." CreationDate="2010-08-27T20:16:39.997" UserId="1980" />
  <row Id="6336" PostId="6192" Score="1" Text="While thermal stress *can* break a ceramic pot, I've never seen it happen. That said, if the stress is your concern, use hot-but-not-boiling water for the preheat (i.e. warm it in two stages to reduce the stress)." CreationDate="2010-08-27T20:17:01.493" UserId="1670" />
  <row Id="6337" PostId="5114" Text="@Neil : at the suggestion of one of the users who had flagged it for moderations ... and then immediately wondered why  ... and now even more so ... yeah, I probably shouldn't have caved into the request." CreationDate="2010-08-27T20:17:20.353" UserId="67" />
  <row Id="6338" PostId="6193" Text="I'm a fan of carbon steel for a utility pocket- or belt-knife, but for cooking? I use way to much acidic stuff for that to be a good idea." CreationDate="2010-08-27T20:22:09.107" UserId="1670" />
  <row Id="6339" PostId="6213" Text="@hobodave - touche." CreationDate="2010-08-27T20:22:24.050" UserId="2001" />
  <row Id="6340" PostId="6213" Text="What's going to be 'cost efficient' is dependant on what's either available free or cheaply, which is a function of location, season, what grocery stores are trying to get rid of, etc.  (then compared to what's being trucked in, because if you can get blueberries cheap, odds are other people can, too, so the price of blueberry jam in your area would be supressed, too.)" CreationDate="2010-08-27T20:22:31.460" UserId="67" />
  <row Id="6341" PostId="6159" Text="It is easier to set moderate proof alcohols on fire *before* you add them to the pot. High proof stuff like the 151 is more tolerant." CreationDate="2010-08-27T20:24:15.713" UserId="1670" />
  <row Id="6342" PostId="6213" Text="@Just: That seems like it would be a much better, and objective question." CreationDate="2010-08-27T20:33:13.283" UserId="60" />
  <row Id="6343" PostId="6212" Score="2" Text="I find the sumac is often left on tables next to the salt and pepper at Persian restaurants. It is commonly used to add a light sourness to kebob." CreationDate="2010-08-27T20:33:42.953" UserId="1980" />
  <row Id="6344" PostId="6124" Text="&quot;White pepper consists of the seed of the pepper plant alone, with the darker colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where **fully ripe peppers** are soaked in water for about a week, during which the flesh of the pepper softens and decomposes.&quot;" CreationDate="2010-08-27T20:43:53.213" UserId="1759" />
  <row Id="6345" PostId="6124" Text="@iman1003 - my bad typo." CreationDate="2010-08-27T20:44:17.050" UserId="1759" />
  <row Id="6346" PostId="1783" Score="1" Text="Sumac is amazing!  I love it on chicken!" CreationDate="2010-08-27T20:45:37.347" UserId="1832" />
  <row Id="6347" PostId="6218" Text="As a footnote: for me, apple butter is the cheapest. I was given most of the equipment free, and I can get super-cheap orchard apples (30 cents per pound, bought by the bushel). Then, it's just the cost of lids and jars. Bonus: I give it out as Christmas presents and then do not buy a present for those people." CreationDate="2010-08-27T20:45:57.403" UserId="364" />
  <row Id="6348" PostId="6192" Text="@dmckee Likewise, never seen it happen. I'd like to know if anyone has, b/c that's what I've always heard is the reason for pre-heating. 'Course, if I ever get my hands on the teapot to match my china pattern, I can't say that I'll take any chances." CreationDate="2010-08-27T20:51:04.070" UserId="364" />
  <row Id="6349" PostId="6218" Text="This is interesting, but I was really just looking at how cost efficient different fruits are. As shop bought jam is obviously cheaper than making your own, I was just interested in comparative cost efficiency.  &#xA;&#xA;I think your footnote is the kind of answer I was looking for! Thanks!" CreationDate="2010-08-27T20:56:31.557" UserId="2065" />
  <row Id="6350" PostId="6137" Score="1" Text="Are there certain fruits you peel often or certain ones you're worried about having the right tool for?" CreationDate="2010-08-27T21:05:05.907" UserId="1832" />
  <row Id="6351" PostId="6120" Score="1" Text="+1 for &quot;barnyard&quot; odor. Yes, yes it does have that odor. I don't think I will ever use it again." CreationDate="2010-08-27T21:30:28.530" UserId="364" />
  <row Id="6352" PostId="6137" Text="Questions calling for a &quot;list of X&quot; should always be created as community wiki. I converted this for you." CreationDate="2010-08-27T21:31:47.787" UserId="60" />
  <row Id="6354" PostId="6211" Text="Not all that surprisingly, if you read the reviews you'll see that a few people ended up with burnt sugar.  I guess if you're really careful and stir very frequently and are mindful of the power of your microwave, it could work..." CreationDate="2010-08-27T22:29:25.300" UserId="41" />
  <row Id="6355" PostId="6211" Score="1" Text="@Aaronut - The example is not hypothetical. I have made that particular recipe several times and it has always turned out well. The vast majority of reviewers of that recipe have had no problems. I agree with you that burning is definitely something to be careful of- just like when you make it on the stovetop." CreationDate="2010-08-27T22:40:12.183" UserId="2001" />
  <row Id="6356" PostId="6211" Text="Note that I did say &quot;a few&quot;, not &quot;everyone&quot; or even &quot;most.&quot;  I maintain that it's way safer to do this on the stovetop, but I guess you've proven that the microwave is an option." CreationDate="2010-08-27T22:46:22.207" UserId="41" />
  <row Id="6357" PostId="6211" Text="Sorry if I seemed argumentative. My goal was merely to show it was an option. I agree with you that it is safer on the stovetop. I have done it in the microwave only because it was faster." CreationDate="2010-08-27T22:49:27.803" UserId="2001" />
  <row Id="6358" PostId="6225" Text="and also this book: Rice Cooker Creations&#xA;http://books.google.com.ec/books?id=EeWI4-x9n2UC&amp;lpg=PP1&amp;dq=subject%3A%22Cooking%22&amp;lr&amp;as_brr=1&amp;hl=en&amp;pg=PP1#v=onepage&amp;q&amp;f=false&#xA;completely readable on Google Books for free" CreationDate="2010-08-27T23:35:16.140" UserId="2172" />
  <row Id="6359" PostId="6227" Text="See also: http://cooking.stackexchange.com/questions/2323/substituting-butter-for-oil-does-it-matter-for-baked-goods" CreationDate="2010-08-28T00:08:17.583" UserId="60" />
  <row Id="6360" PostId="6167" Score="1" Text="Btw, some consider that thin layer of overcooked rice to be desired feature.  It is a key characteristic of claypot rice dishes (in cantonese Bo Jia Fan)." CreationDate="2010-08-28T00:08:39.313" UserId="1092" />
  <row Id="6361" PostId="6181" Score="1" Text="If you are of &quot;normal&quot; health and weight and eat a balanced diet, don't worry about it. Some people get stuck on irrational crusades regarding the &quot;evils&quot; of one thing or the &quot;miracles&quot; of another." CreationDate="2010-08-28T00:22:59.233" UserId="1101" />
  <row Id="6362" PostId="6211" Text="The consensus seems to be short time amounts and frequent stirring: Thank You!!" CreationDate="2010-08-28T01:11:44.503" UserId="177" />
  <row Id="6363" PostId="6233" Text="Freezer canning is also useful when you want to change the recipe. I'm way too scared of botulism badness to mess with &quot;official&quot; recipes that get water-bath- or pressure-canned." CreationDate="2010-08-28T02:22:24.727" UserId="364" />
  <row Id="6365" PostId="6121" Text="I've done it with fully cooked, but I guess it might be a little easier if you did it with nearly-done, then put them back in to finish cooking." CreationDate="2010-08-28T03:24:10.783" UserId="1393" />
  <row Id="6366" PostId="5431" Text="Just what I needed to know. I frequently thicken with corn starch anyway, so a little extra thickener hurts nothing. &quot;water logged&quot; noodles in a second day soup never bothers me." CreationDate="2010-08-28T03:41:11.160" UserId="1295" />
  <row Id="6367" PostId="6234" Text="I do the same, but I tend to leave in some oil (1/4 to 1/2 of the original amount).  You can also use mashed bananas." CreationDate="2010-08-28T05:11:22.027" UserId="67" />
  <row Id="6368" PostId="6234" Text="Is this a 1:1 replacement? I.e. do you use 1 cup of applesauce for 1 cup of butter?" CreationDate="2010-08-28T08:01:18.417" UserId="140" />
  <row Id="6369" PostId="6228" Text="Any idea how much less oil to use? 10% 20%? Or how much water to add? Or would both cancel each other out? In other words: 1 cup of butter should be replaced with 80% (of a cup) of oil and 20% (of a cup) of water?" CreationDate="2010-08-28T08:06:41.333" UserId="140" />
  <row Id="6370" PostId="6121" Text="Yerp the easiest way I found to date was part cooking, rinsing in cold water, agitating the skins and then skimming off the mess." CreationDate="2010-08-28T08:54:54.257" UserId="138" />
  <row Id="6371" PostId="6137" Text="@Chad: I'm curious to know what tools and technics are used for different fruits (delicate skinned, heavy skinned). The mango example was a great one for me." CreationDate="2010-08-28T09:53:58.193" UserId="1799" />
  <row Id="6372" PostId="993" Score="1" Text="In my local health food store you can buy hulled and unhulled tahini. The unhulled is darker in colour and stronger in taste. Hulled tahini is milder and seems creamier." CreationDate="2010-08-28T10:25:44.643" UserId="719" />
  <row Id="6373" PostId="6201" Text="+1 I'm the same. Eat the whole thing, it's tasty and won't harm you at all." CreationDate="2010-08-28T11:30:25.370" UserId="1123" />
  <row Id="6374" PostId="6234" Text="Yes, I do a 1:1 replacement. For some recipes, I've found that I like to use a little extra apple sauce." CreationDate="2010-08-28T12:54:36.310" UserId="364" />
  <row Id="6375" PostId="2397" Text="Being low and slow you won't worry about burning.  When he says low he means lowww. I have found there is a direct correlation between cook time and taste.  Longer the better, thus lower and slower the better." CreationDate="2010-08-28T13:49:15.690" UserId="1511" />
  <row Id="6377" PostId="6228" Text="@eagle: That would be sufficient, strictly speaking, but you may not need to do it at all. I would start with 80/20 and see how it works. It all comes down to what you're baking. I don't frequently (ever) substitute oil for butter, because I love butter. :)" CreationDate="2010-08-28T15:44:33.837" UserId="60" />
  <row Id="6378" PostId="6242" Text="Welcome to the site @Omar. We have an international audience here so specific price suggestions are too localized. Additionally, this question doesn't have an objective answer; one man's cheap is another man's expensive." CreationDate="2010-08-28T15:47:26.113" UserId="60" />
  <row Id="6379" PostId="6242" Text="I suggest looking at some of the previously asked knives questions, especially: http://cooking.stackexchange.com/questions/6158/what-should-i-look-for-in-a-good-multi-purpose-chefs-knife You can see a list of all things tagged `[knives]` here: http://cooking.stackexchange.com/questions/tagged/knives" CreationDate="2010-08-28T15:48:29.200" UserId="60" />
  <row Id="6380" PostId="6242" Text="I thought this question was going to be removed on the ground of being to subjective. Your point about prices being localized and this site being international is true but it's also true that it's very easy to buy over the internet from other countries." CreationDate="2010-08-28T15:54:10.307" UserId="952" />
  <row Id="6381" PostId="5636" Text="There's no scientific evidence for the claims made in this post." CreationDate="2010-08-28T16:07:23.740" UserId="219" />
  <row Id="6382" PostId="6166" Text="Please see our [cooking terms glossary](http://meta.cooking.stackexchange.com/questions/36/cooking-terms-glossary) on meta." CreationDate="2010-08-28T16:14:45.633" UserId="60" />
  <row Id="6383" PostId="6159" Score="5" Text="+1. I would add that the pan needs to be quite hot before you add the liquid and you generally add a fairly small amount of liquid so that the pan heats the liquid rather than the liquid cooling the pan." CreationDate="2010-08-28T16:17:28.957" UserId="1259" />
  <row Id="6384" PostId="6242" Score="1" Text="The price varies with the time; if the prices get higher, the answer given here would not be valid anymore." CreationDate="2010-08-28T16:26:24.227" UserId="1229" />
  <row Id="6385" PostId="6243" Text="Wow, it is weird being a new member in a community.  No creating new tags, and way stricter captchas!  I'm gonna have to get my rep up!" CreationDate="2010-08-28T17:13:20.280" UserId="923" />
  <row Id="6387" PostId="6243" Text="Chances are, if you needed to create a new tag for this, you're doing something wrong." CreationDate="2010-08-28T17:46:58.023" UserId="60" />
  <row Id="6388" PostId="6243" Text="@hobo, yeah, My guess is `pan-frying` = `frying`.  Seems to be fine." CreationDate="2010-08-28T17:56:07.170" UserId="923" />
  <row Id="6389" PostId="6244" Text="Sweet, thanks for the quick response.  I will try it next time I cook some zucchini." CreationDate="2010-08-28T17:57:04.817" UserId="923" />
  <row Id="6392" PostId="6244" Score="2" Text="Tossing it in grated parmezan first can give you a little more leeway on the cooking temperature and can give a great crispness when it caramelises, it also brings a little extra flavor into the game..." CreationDate="2010-08-28T19:43:16.870" UserId="2232" />
  <row Id="6393" PostId="6259" Score="4" Text="What, no link to safety standards or shelf life for ants?!?" CreationDate="2010-08-28T20:55:12.750" UserId="1259" />
  <row Id="6394" PostId="6171" Text="@justkt, Your comment makes it sound like you have trouble with brown rice. We get a pretty consistent brown rice by boiling for 30 minutes in plenty of water, draining, and then steaming for 10-15." CreationDate="2010-08-28T20:58:51.560" UserId="1259" />
  <row Id="6395" PostId="6258" Score="1" Text="You can freeze them, and they will be exactly as good as they were when you started." CreationDate="2010-08-28T22:01:21.253" UserId="1393" />
  <row Id="6396" PostId="6266" Score="2" Text="Great first question." CreationDate="2010-08-28T22:20:50.950" UserId="60" />
  <row Id="6397" PostId="6267" Text="This is a rather obvious recipe request. Perhaps you could try some of the different variations you've found and ask for help if you encounter problems." CreationDate="2010-08-28T22:26:39.663" UserId="60" />
  <row Id="6398" PostId="6267" Score="1" Text="@hobodave - I disagree - he's asking about method, not recipe. He's not asking the ratio of tea to water, or how much sugar to add, etc." CreationDate="2010-08-28T22:36:04.390" UserId="1393" />
  <row Id="6399" PostId="6267" Score="1" Text="@Michael: It's still entirely subjective, as evidenced by the different variations he admits to having seen. There really is not an objective answer. It's virtually indistinguishable from &quot;What is a good _recipe_ for Iced Tea?&quot; and &quot;What is the best method for Iced Tea?&quot;. The answers to this question will be things like &quot;I always do X&quot;, &quot;My grandma's technique is X&quot;, etc." CreationDate="2010-08-28T22:38:14.120" UserId="60" />
  <row Id="6400" PostId="6267" Text="@Michael @Atilla: Compare this to AtillaNYC's other question: http://cooking.stackexchange.com/questions/6031/how-can-i-prevent-my-fruit-pie-from-being-runny This is a technique question that has an objective answer. If it were asked as &quot;What is a good technique to make fruit pie?&quot; it would be closed as well." CreationDate="2010-08-28T22:42:37.213" UserId="60" />
  <row Id="6401" PostId="6267" Score="2" Text="I've moved to reopen and edited the question to ask what the pros and cons of each of the listed techniques are, so it isn't asking &quot;what is the best&quot;." CreationDate="2010-08-28T23:00:48.677" UserId="1393" />
  <row Id="6402" PostId="6262" Text="Are you sure the burning is coming from the gravy?  I sometimes get something under one of the burners (old electric stove, with open elements), and that burns, not the food." CreationDate="2010-08-29T00:13:44.123" UserId="67" />
  <row Id="6403" PostId="6243" Text="Depending on how little oil you're using, and how much you're moving the food around, it might be more a sauté than pan-frying." CreationDate="2010-08-29T00:19:22.433" UserId="67" />
  <row Id="6404" PostId="6267" Text="Ok, so there are several ways to make Iced Tea: Boil and let sit in the fridge; Simmer the Leaves at room temperature for 48 hours and then throw in the fridge; Boil and add Ice Cubes; Simmer the tea and then pour over the ice to limit the dissipation of flavor...It's not a recipe question and it's not subjective because one way isn't better than another, only preferred from different viewpoints....Sorry, fellas, thought some people would want to see different Techniques for a universally loved beverage...It's all good :&gt;)" CreationDate="2010-08-29T00:20:08.733" UserId="177" />
  <row Id="6405" PostId="6244" Score="1" Text="Zucchini (courgettes) and other summer squash don't hold well; it'll start to get soggy over time, but you're still better off trying to cook in two batches than crowding your pan ... I try to make sure they're the last thing done, and do 'em in my largest saute pan so there's a little space between 'em." CreationDate="2010-08-29T00:22:47.353" UserId="67" />
  <row Id="6406" PostId="6143" Text="Fixed it to mention that, yes, you do fill the bottle with water. The yeast doesn't matter much. With only 48 hours of activity, it doesn't do much for the flavor one way or the other. If this were a ginger beer or any other longer fermenting beverage, the yeast kind matters because it's going to have several weeks to impart flavors to the beverage." CreationDate="2010-08-29T00:27:16.530" UserId="104" />
  <row Id="6407" PostId="6268" Text="actually, that may be the entire recipe for a good ranch dressing right there! :) i think it's all about the buttermilk and dill for sure." CreationDate="2010-08-29T02:16:36.387" UserId="1415" />
  <row Id="6408" PostId="6269" Score="1" Text="Note: if you do find that your salsa should be pressure-canned, be sure to check if your pressure cooker can be used for canning or not. A pressure *cooker* can't always be used for canning; you may actually need a pressure *canner*." CreationDate="2010-08-29T03:51:12.213" UserId="364" />
  <row Id="6409" PostId="6264" Score="1" Text="If anyone else is in the house but not in the kitchen, have them be your taste-tester. Once you've smelled the burning scent for a while, you may not be as sensitive to the taste." CreationDate="2010-08-29T04:21:37.803" UserId="364" />
  <row Id="6410" PostId="6268" Text="and maybe add just a bit of thyme." CreationDate="2010-08-29T04:29:10.050" UserId="364" />
  <row Id="6412" PostId="6267" Text="@AttilaNYC: Can you expand your question, and add part of the text you wrote in your last comment?" CreationDate="2010-08-29T05:53:41.183" UserId="1229" />
  <row Id="6413" PostId="6281" Text="oops. I had searched for 'kim chee', not 'kimchi'. thanks for spotting the dupe!" CreationDate="2010-08-29T06:01:43.597" UserId="1854" />
  <row Id="6414" PostId="6262" Text="It was the gravy. I could feel the charred bits sticking to the bottom when stirring." CreationDate="2010-08-29T06:04:46.303" UserId="522" />
  <row Id="6415" PostId="6275" Text="Pressure cooked with enough water to cover all meat. Charring took place while the gravy was thickening." CreationDate="2010-08-29T06:08:39.620" UserId="522" />
  <row Id="6416" PostId="6264" Text="@Just: This happened today at a friend's, my friend's wife left a pan on too high and her caramel browned just a little too much - the two of us in the kitchen couldn't really notice how bad it was and thought it was salvageable but the first person to come in a few minutes later commented right away.  We had to start over." CreationDate="2010-08-29T06:27:20.403" UserId="1236" />
  <row Id="6417" PostId="6267" Text="I still have to see a question on &quot;Food and Cooking&quot; that isn't at least a bit &quot;subjective and argumentative&quot;. For the record of the closing-zealots, this is &quot;food and cooking&quot;, not &quot;calculus&quot;, it is usually not an exact science. Beside this, I see a lot of room for objective matter in this question, so I voted to reopen." CreationDate="2010-08-29T10:28:34.817" UserId="16" />
  <row Id="6418" PostId="6284" Score="3" Text="+1 for stock-making.  While yes the soup will freeze fine, the stock makes for a useful flavour addition to lots of later cooking." CreationDate="2010-08-29T12:16:40.493" UserId="835" />
  <row Id="6419" PostId="6271" Score="1" Text="see JustRightMenus' answer.  It's not quite that simple according to the above links.  Botulism is no fun." CreationDate="2010-08-29T13:07:07.217" UserId="1816" />
  <row Id="6420" PostId="6274" Score="1" Text="Presumably if you want to test your own recipe to be completely sure, you could just measure the pH? Strips with a 0.5 resolution might be good enough, long as you err on the side of caution, though pH meters aren't really *that* expensive. (I don't have any experience, but from reading, it sounds like there's a clear pH cutoff between low- and high-acid for this purpose.)" CreationDate="2010-08-29T13:36:28.017" UserId="1672" />
  <row Id="6421" PostId="6267" Score="5" Text="@Lorenzo, you need to stop using words like &quot;zealot&quot; here and trying to explain that cooking is a subjective field.  We know.  That doesn't mean *anything* goes here.  And as you can see, the system works; the question was expanded/improved and the community reopened it, with the result being a question that's much less ambiguous and more appropriate for SE.  Please try to keep the discussion civil; the debate here has been rational and amicable up until this point." CreationDate="2010-08-29T13:36:44.180" UserId="41" />
  <row Id="6422" PostId="6234" Text="You can also use yogurt or sour cream in a 1:1 replacement in muffins and quick breads." CreationDate="2010-08-29T13:55:05.603" UserId="839" />
  <row Id="6424" PostId="6295" Score="4" Text="Welcome, Gui Junkie. Your question is a little general. Can you tighten it up a bit? I assume you mean &quot;how do you cook them&quot; and not more general experiences like &quot;I fell in love over one in Paris&quot; or &quot;I found out about the affair while making a chocolate soufflé.&quot; ;o)" CreationDate="2010-08-29T15:33:03.430" UserId="1259" />
  <row Id="6425" PostId="6291" Score="4" Text="I know southerners who will make sun tea and then add simple syrup.  Seemingly in equal parts sometimes..." CreationDate="2010-08-29T15:35:40.070" UserId="1259" />
  <row Id="6426" PostId="5591" Text="Isn't the wine supposed to get better when standing still and unfrozen? ;) If it's not that kind of wine one might want to consider buying new when needed instead of freezing..." CreationDate="2010-08-29T16:29:56.857" UserId="1990" />
  <row Id="6428" PostId="6278" Text="+1 for the pressure cooker, that how my mom has always made it." CreationDate="2010-08-29T16:55:55.273" UserId="183" />
  <row Id="6429" PostId="6261" Text="Notice I have only answered half the question (why separate courses).  Why and when the starter salad became common I do not know.  The habit is from the XX century." CreationDate="2010-08-29T16:59:02.247" UserId="183" />
  <row Id="6430" PostId="567" Score="2" Text="@Dinah: Sure; i charge £250 an hour." CreationDate="2010-08-29T17:42:15.260" UserId="568" />
  <row Id="6432" PostId="6296" Text="I thought about getting one, though they're a bit expensive. Does it offer any real difference compared to your normal sieve? I tend to have the same problem straining my stocks - the sieve just gets blocked too easily." CreationDate="2010-08-29T18:29:20.457" UserId="2217" />
  <row Id="6433" PostId="6306" Text="Great first question. Welcome to the site." CreationDate="2010-08-29T19:22:10.473" UserId="60" />
  <row Id="6434" PostId="6290" Text="Water has a much higher heat capacity that pretty much anything *full stop*. And the heat of vaporization is just insane, which is why steam is such a risk." CreationDate="2010-08-29T20:43:32.453" UserId="1670" />
  <row Id="6435" PostId="6313" Text="Thanks for the tips!" CreationDate="2010-08-29T21:42:27.220" UserId="2117" />
  <row Id="6436" PostId="6311" Text="Thanks for that Chiffonade tip, I didn’t know about it." CreationDate="2010-08-29T21:53:14.350" UserId="2117" />
  <row Id="6437" PostId="6308" Score="1" Text="That could have come out of my old physics textbook. Well done." CreationDate="2010-08-29T22:02:24.720" UserId="2001" />
  <row Id="6438" PostId="6311" Text="+1 for the chiffonade. It makes a very impressive presentation. Especially among those who don't know how to do it." CreationDate="2010-08-29T22:06:47.023" UserId="2001" />
  <row Id="6439" PostId="6274" Score="1" Text="I like the cut of your jib." CreationDate="2010-08-29T22:15:09.807" UserId="2001" />
  <row Id="6440" PostId="6288" Text="I don't like the &quot;slow way&quot; as I'm not confident in leaving the tea slowly cooling up to the room temperature, as bacteria colonies could start developing inside the tea (the water has been boiled, but it is not a sterile environment). About the &quot;fast method&quot;, it really takes one hour to cool to fridge temperature? Which temperature is reached when all the ice has melted?" CreationDate="2010-08-29T22:18:36.210" UserId="16" />
  <row Id="6441" PostId="6267" Text="@Aaronut: ok, can you suggest a more politically correct synonym to indicate people that closes questions as fast as they can *before (and without) trying to expand/improve them* ? Because this question was closed well before any attempt of expansion/improvement." CreationDate="2010-08-29T22:21:13.337" UserId="16" />
  <row Id="6442" PostId="6290" Score="2" Text="Hmm, now I wonder how hot could be a steamed watermelon!" CreationDate="2010-08-29T22:29:09.357" UserId="16" />
  <row Id="6443" PostId="6308" Score="1" Text="Look at this link for temperatures: http://www.rochesterhills.org/city_services/fire_department/pubic_education/scald_and_burn_care.asp" CreationDate="2010-08-29T22:33:31.487" UserId="16" />
  <row Id="6444" PostId="5169" Text="Talking about the home front." CreationDate="2010-08-29T22:37:38.170" UserId="373" />
  <row Id="6445" PostId="567" Text="@configurator: touché" CreationDate="2010-08-29T22:39:15.063" UserId="43" />
  <row Id="6446" PostId="6261" Text="Does this apply to Italians as well? I know my Wife's family is Italian descent and they insist on bringing things out in different courses. Would this be considered a la russe?" CreationDate="2010-08-29T22:47:40.710" UserId="2249" />
  <row Id="6447" PostId="6291" Score="1" Text="made sun tea all the time when I was a kid in Florida. Mom would make it in the morning and it was ready in a few hours. Sun tea can harbor bacteria so the safer alternative is refrigerator tea. Takes longer" CreationDate="2010-08-29T22:49:35.403" UserId="2249" />
  <row Id="6448" PostId="6267" Text="@Lorenzo: I suggest (insist, actually) that you take such discussions to meta.  Comments should relate to the question at hand, not to the people who close them." CreationDate="2010-08-29T22:59:07.440" UserId="41" />
  <row Id="6449" PostId="6303" Text="assuming the fish was frozen soon after it was killed." CreationDate="2010-08-29T23:30:25.753" UserId="2215" />
  <row Id="6450" PostId="6316" Score="1" Text="I prefer the last method, as it is the best substitute IMHO" CreationDate="2010-08-29T23:59:27.240" UserId="87" />
  <row Id="6451" PostId="6300" Text="+1, I do this all the time, and because I'm usually serving the soup right after it means one less utensil to clean." CreationDate="2010-08-30T00:03:31.117" UserId="1963" />
  <row Id="6452" PostId="6308" Score="1" Text="@Lorenzo: Nice link. It seems to imply that 130 F is safe, and 150 F is not. So, I'll take a bow for a good guess." CreationDate="2010-08-30T01:09:29.673" UserId="1670" />
  <row Id="6453" PostId="5993" Score="1" Text="Good point on the placement of the trash can. Ours gets slid all 'round the kitchen, between the different prep stations. I don't think it actually *has* a permanent location." CreationDate="2010-08-30T01:56:06.680" UserId="1601" />
  <row Id="6455" PostId="6261" Text="A la russe, what we are used to in restaurants, was in contrast to the French style of bringing many dishes at once. The style then got adopted as being &quot;the way to do it.&quot; The order and what is brought has changed with time and place.  Many families in the US still have the salad after the main course." CreationDate="2010-08-30T02:11:54.870" UserId="183" />
  <row Id="6456" PostId="6308" Score="1" Text="@dmckee: Great answer!  Learned a lot about heat capacity and thermal conductivity as they relate to cooking - I always wondered why I could grab aluminum foil straight out of the oven without even thinking about it.  Thanks for sharing." CreationDate="2010-08-30T02:13:23.750" UserId="1236" />
  <row Id="6457" PostId="6318" Text="I checked. 1 packet = 1 normal cube = 1 cup of broth. Called someone who said 1 large cube = 2 cups of broth. Recipe called for using 5 cups (probably supposed to be watered down). So I went with 2 packets. Thanks." CreationDate="2010-08-30T03:02:39.463" UserId="2250" />
  <row Id="6458" PostId="6303" Text="True but commercially frozen filets are mostly frozen on the boat or carried live to the processing center as I understand it." CreationDate="2010-08-30T03:13:30.877" UserId="446" />
  <row Id="6459" PostId="2187" Text="Exactly. Michael Ruhlman and Lynne Rossetto Kasper recommend the same thing. I keep tomatoes in a wooden bowl on the counter. And agree with Electric Monk that it's the texture that suffers most by storing in the fridge." CreationDate="2010-08-30T03:51:26.267" UserId="1759" />
  <row Id="6460" PostId="6321" Text="See below; it isn't necessarily non-sensical if the output is ultimately limited by the burner holes when the knob is fully on." CreationDate="2010-08-30T04:11:39.037" UserId="1393" />
  <row Id="6461" PostId="6333" Score="2" Text="To sustain very uniform heat you probably want a certain amount of back-pressure from the apertures, so this is probably true on most devices. And any modification may (or may not) cut into some designed-in safety factor. Think a bit before embarking on a project like that..." CreationDate="2010-08-30T06:10:14.763" UserId="1670" />
  <row Id="6462" PostId="6044" Text="@Sam - corrected, thanks." CreationDate="2010-08-30T07:58:29.550" UserId="1274" />
  <row Id="6463" PostId="6267" Text="@Aaronut: while of course the place to discuss these question is meta, it is still useful (in my opinion at least) to have some in-context discussion." CreationDate="2010-08-30T08:01:08.087" UserId="16" />
  <row Id="6464" PostId="6345" Text="Capers that are keep under vinegar are not salty at all. Still, replacing green peppercorn with capers is not what I would do, nor would it have the desired effect." CreationDate="2010-08-30T10:11:28.433" UserId="1229" />
  <row Id="6465" PostId="6290" Text="Great answer, but I'm a physics major so I'm a sucker for a good physics based answer ;)" CreationDate="2010-08-30T10:48:32.493" UserId="438" />
  <row Id="6466" PostId="6308" Score="2" Text="@dmckee Great answer.  I was a physics major and am aware of water's extra high heat capacity.  However, it has a relatively low boiling point.  And in my experience, boiling water will cool off pretty quickly -- take a spoonful of soup or tea and blow a couple of times and you're good to go usually.  So I wonder if there's something about tomatoes that either raises the boiling point of the water contained, or prevents it from cooling as quickly.  Any ideas?" CreationDate="2010-08-30T10:52:32.190" UserId="438" />
  <row Id="6467" PostId="6308" Score="2" Text="Mixing almost anything with mater will change the boiling point slightly, but I suspect the deal is that you can't get access to most of the mass of an object like a tomato to blow on it. It has to cool by conduction, which is pretty slow. Especially a biological stuff (like tomatoes and people) tends to have a low coefficient of thermal conductivity." CreationDate="2010-08-30T11:23:05.947" UserId="1670" />
  <row Id="6468" PostId="570" Score="1" Text="I once had a kitchen with a ceiling fan.  Whenever I had to chop onion I would turn the fan on low and it kept me from crying." CreationDate="2010-08-30T11:26:06.347" UserId="183" />
  <row Id="6469" PostId="6292" Score="2" Text="True that. :) ...Extra characters..." CreationDate="2010-08-30T12:00:55.277" UserId="438" />
  <row Id="6470" PostId="5297" Text="@tonylo - the seller of the beef told us that grass fed beef is tougher - that is why they recommend marinating it." CreationDate="2010-08-30T12:02:37.443" UserId="251" />
  <row Id="6471" PostId="6295" Text="Community wiki about souffle?" CreationDate="2010-08-30T12:10:04.570" UserId="1511" />
  <row Id="6472" PostId="6146" Text="Although, good ole pair of fingers work great for bananas and oranges (if orange is ripe)." CreationDate="2010-08-30T12:11:16.720" UserId="1511" />
  <row Id="6473" PostId="6346" Score="1" Text="This ought to be a community wiki. As evidenced in the question itself, this is subjective. (I prefer a ice-cold Guinness myself)" CreationDate="2010-08-30T12:58:49.757" UserId="2148" />
  <row Id="6474" PostId="6193" Text="&quot;in a dishwasher (not recommended)&quot; - I would strengthen this statement to &quot;Don't ever wash a nice knife in the dishwasher&quot;. It will even void the warranty on some expensive knives." CreationDate="2010-08-30T13:01:01.527" UserId="2001" />
  <row Id="6475" PostId="6346" Score="3" Text="@awithrow: Purists will tell you that cold Guinness is an anathema. &quot;Guinness Ice-cold&quot; is a marketing ploy to get people drinking again (and it worked). The colder a liquid is the less you actually taste it, which is why most popular American beers (Bud, MGD, Coors etc) are served *extremely* cold, they'd loose hands down on a chilled (not ice cold) taste test with any standard European beer (e.g. Heineken or Carlsberg) . . . that said I too like my Guinness cold :)" CreationDate="2010-08-30T13:08:34.587" UserId="92" />
  <row Id="6476" PostId="5458" Text="@justkt man, im really starting to think about getting into canning and this is yet another possible reason" CreationDate="2010-08-30T13:09:20.153" UserId="15" />
  <row Id="6477" PostId="6267" Text="@aaronut, @lorenzo, someone has asked a similar question in meta about a different question: http://meta.cooking.stackexchange.com/q/674/" CreationDate="2010-08-30T13:13:55.150" UserId="1259" />
  <row Id="6478" PostId="6351" Score="1" Text="You can easily convert natural gas stoves to propane, and have it delivered just about anywhere.  Its fairly common in the more rural parts of the southwest." CreationDate="2010-08-30T13:40:03.073" UserId="1584" />
  <row Id="6479" PostId="6323" Text="Great link provided in your answer, looking forward to checking this site out!" CreationDate="2010-08-30T13:40:25.163" UserId="1511" />
  <row Id="6480" PostId="6321" Score="1" Text="@Michael: The burner holes on the typical home stove do not limit anything. The gas is merely released into the burner. If they were limiting the gas output, that would result in a buildup of pressure, which would cause the gas spill out of the bottom of the burner assembly." CreationDate="2010-08-30T13:44:49.883" UserId="60" />
  <row Id="6481" PostId="6356" Text="Hi Janelle. This site is not intended to be a recipe swapping site. Recipe requests are considered off-topic here. Regarding your question about where to look, we do have a valid recipe resources question here: http://cooking.stackexchange.com/questions/2500/what-are-some-good-recipe-resources" CreationDate="2010-08-30T13:50:39.360" UserId="60" />
  <row Id="6482" PostId="6288" Text="Sorry I wasn't clear: the slow way involves cold water, in a fridge. You never boil the water, you simply add the tea to cold water and put it in the fridge." CreationDate="2010-08-30T13:58:16.107" UserId="178" />
  <row Id="6484" PostId="6351" Text="And the midwest, and the south..." CreationDate="2010-08-30T13:59:12.587" UserId="1509" />
  <row Id="6485" PostId="6295" Text="@GUI: I suggest splitting those questions up into multiple questions. The &quot;what ingredients should be used&quot; one is off-topic though, due to it being a recipe request." CreationDate="2010-08-30T14:11:18.453" UserId="60" />
  <row Id="6487" PostId="6360" Score="2" Text="This should be covered adequately in the linked duplicate. For future reference &quot;best company&quot; and &quot;best brand&quot; type questions are too subjective for this site." CreationDate="2010-08-30T14:38:45.887" UserId="60" />
  <row Id="6488" PostId="6360" Text="What are you planning on using it for? Without any requirements, how would we know what to recommend?" CreationDate="2010-08-30T14:38:59.173" UserId="512" />
  <row Id="6489" PostId="6360" Text="Other blender questions are here: http://cooking.stackexchange.com/questions/tagged/blender" CreationDate="2010-08-30T14:46:01.690" UserId="60" />
  <row Id="6490" PostId="6356" Text="maybe try food.com. I love this site. You can search by anything and then filter your results by ingredient (chocolate and chilies) or something else." CreationDate="2010-08-30T14:49:14.197" UserId="27" />
  <row Id="6491" PostId="4544" Text="The warmest location differs depending on brand &amp; model (my fridge is certainly colder near the top than near the bottom, probably because the cooling element is at the top...).  I'd suggest people test out their own fridge about that and use it accordingly.  And in any case the back will have a more stable temperature than the front, because of being further from the door." CreationDate="2010-08-30T15:04:45.457" UserId="1786" />
  <row Id="6492" PostId="6359" Text="Induction is a different game from resistive heat: I've only use one for a sort time, but found it much better. Likewise, the glasstop has some advantage over coils and open flame." CreationDate="2010-08-30T15:08:51.393" UserId="1670" />
  <row Id="6493" PostId="5169" Text="Same issues probably apply - bombed out roads, power losses preventing refrigeration, transport more in a single truck. I imagine a lot of the powdered eggs in Britain came from the US via ship, which adds extra problems for fresh ones. Plus, imagine if you dropped your week's ration of real eggs on the way home." CreationDate="2010-08-30T15:12:01.640" UserId="219" />
  <row Id="6494" PostId="6356" Score="1" Text="Perhaps you could rephrase this as &quot;How can I incorporate chilies into this chocolate cake recipe?&quot;. I'm assuming  you do have a chocolate cake recipe. This would be totally acceptable." CreationDate="2010-08-30T15:24:30.173" UserId="60" />
  <row Id="6496" PostId="6361" Text="Welcome to the site alunharford. Questions that call for a list of answers should be created as a community wiki. I have converted this for you." CreationDate="2010-08-30T15:26:16.450" UserId="60" />
  <row Id="6497" PostId="6346" Text="@Binary: FWIW, Heineken, in the US, tends to be a bit skunky. Donno if it's the green bottles or just the time on the shelf, but I certainly wouldn't recommend drinking it *or* Budweiser warm." CreationDate="2010-08-30T16:00:40.863" UserId="86" />
  <row Id="6498" PostId="6346" Text="@Knives: Its the bottles.  Light causes a chemical reaction in the beer that causes the skunkiness.  Brown bottles block the majority of the light, limiting the problem.  The only way to avoid this is not to buy beer in green or clear bottles." CreationDate="2010-08-30T16:12:48.627" UserId="1584" />
  <row Id="6499" PostId="6367" Text="That matches what I've seen; it is much less prone to happen when you use the &quot;bring to a boil, cover and turn off&quot; method. Is there a particular temperature at which this reaction occurs, so it could be avoided by sous vide?" CreationDate="2010-08-30T16:20:27.320" UserId="1393" />
  <row Id="6500" PostId="6367" Score="1" Text="The book [&quot;Cookwise&quot;](http://www.amazon.co.uk/Cookwise-Cooking-Revealed-Great-tasting-Recipes/dp/0688102298) by Sherley Corriher has a useful discussion on this subject." CreationDate="2010-08-30T16:37:09.197" UserId="2001" />
  <row Id="6501" PostId="6365" Score="1" Text="I sure hope you get a good answer. I was about to bite the bullet and buy a vitamix. If anyone out there could save me a couple hundred dollars, I'd appreciate it too." CreationDate="2010-08-30T16:40:05.237" UserId="1259" />
  <row Id="6502" PostId="6359" Score="3" Text="Good answer, but unfortunately, I think the OP is trying to get someone to convince them that their current electric stove is ok and doesn't need to be replaced. You've just suggested that he replace it with something even more expensive than the OP was planning! :o)" CreationDate="2010-08-30T16:43:28.090" UserId="1259" />
  <row Id="6503" PostId="6295" Text="May I recommend Hello World Souffle http://www.dangermouse.net/esoteric/chef_hello.html" CreationDate="2010-08-30T17:07:11.917" UserId="1890" />
  <row Id="6506" PostId="6365" Text="Please see this meta discussion: http://meta.cooking.stackexchange.com/questions/678/is-this-equipment-question-off-topic" CreationDate="2010-08-30T17:11:02.420" UserId="60" />
  <row Id="6507" PostId="6363" Score="10" Text="You'd have to make an unreal amount of soup to use up 40 pounds of Bay Leaves. I think your answer should be &quot;start a soup company&quot; in order to be a bit more accurate. ;o)" CreationDate="2010-08-30T17:27:49.003" UserId="1259" />
  <row Id="6508" PostId="6351" Score="2" Text="The flip side of this is cooking on a gas stove while the power is out (which was the case for me for two days after a hurricane once). Later I had a five day outage with an electric, but I was able to make do with my camp stove." CreationDate="2010-08-30T18:57:03.990" UserId="1670" />
  <row Id="6509" PostId="6338" Text="One could add no soot accumulation over the years, but that's still not enough to tip the balance." CreationDate="2010-08-30T19:31:06.673" UserId="183" />
  <row Id="6510" PostId="6357" Text="Maybe better questions would be &quot;What role do egg whites play in baking?&quot; and &quot;What role do egg yolks play in baking?&quot;; that's angel vs. pound cake dichotomy." CreationDate="2010-08-30T19:37:55.847" UserId="948" />
  <row Id="6511" PostId="6317" Text="Find a different recipe. Beef bouillon is one of the nastier things in a modern kitchen. I would argue that plain old water would produce better results than any broth made with beef bouillon." CreationDate="2010-08-30T19:41:50.610" UserId="948" />
  <row Id="6512" PostId="6375" Text="I think this is probably correct; the more I think about it, there is a lot of (East) Indian influence in the islands (roti!) so I wouldn't be surprised if basmati varieties were popular there." CreationDate="2010-08-30T20:15:28.050" UserId="1393" />
  <row Id="6513" PostId="6348" Score="2" Text="Too hot?  Lift the pan up, or move it.  If you're good at flipping stuff in a pan, do that, as it'll help cool the food off even faster." CreationDate="2010-08-30T20:22:29.460" UserId="67" />
  <row Id="6514" PostId="6338" Score="1" Text="Moderately less fire hazard?  I'd argue significantly less, even though I have set an electric stove on fire.  Although, luckily, 1970's fashion with large open sleaves are gone." CreationDate="2010-08-30T20:38:32.087" UserId="67" />
  <row Id="6515" PostId="6338" Text="@Joe: I don't really have any way to quantify it, and I didn't want to over state the case." CreationDate="2010-08-30T20:41:58.053" UserId="1670" />
  <row Id="6516" PostId="6348" Text="@Joe, yeah, but the ring still doesn't cool down for a while. Real pain in the butt when you're cooking at your mother in laws and already using the other burners." CreationDate="2010-08-30T21:00:24.337" UserId="1259" />
  <row Id="6517" PostId="6295" Text="Hello World Souffle?" CreationDate="2010-08-30T21:02:17.057" UserId="641" />
  <row Id="6518" PostId="6335" Score="1" Text="James Beard famously advocated the use of electric stoves." CreationDate="2010-08-30T21:02:36.480" UserId="220" />
  <row Id="6519" PostId="6321" Text="Shopsin's stove isn't a typical home stove - go read the excerpt I link to in my answer below. And assuming Shopsin isn't an idiot and his change actually did have the effect he claims it has, doesn't this have to be the explanation?" CreationDate="2010-08-30T21:40:56.577" UserId="1393" />
  <row Id="6520" PostId="6333" Text="Couldn't agree more. I think this would be a really bad idea to undertake." CreationDate="2010-08-30T21:41:13.480" UserId="1393" />
  <row Id="6521" PostId="6290" Score="1" Text="@dmckee - you should try cooking on a griddle made of neutron star material sometime!" CreationDate="2010-08-30T21:47:21.560" UserId="1393" />
  <row Id="6522" PostId="6308" Text="Terrific answer!" CreationDate="2010-08-30T21:52:33.100" UserId="1393" />
  <row Id="6523" PostId="6321" Text="@Michael: Huh? I know Shopsin's isn't a typical home stove, as does the questioner who indicates that he read the book. The question is &quot;would this work on a standard home gas range&quot;. That's what I'm answering. I'm not simply quoting back to the OP what he's already read. :P" CreationDate="2010-08-30T21:53:38.137" UserId="60" />
  <row Id="6524" PostId="6361" Text="just a note to say my experience of our bay tree is that you can be extremely aggressively about cutting it back (to the extent of just leaving a stump) and it'll be back with a vengeance within a couple of years. so take good note of the answers ... the &quot;problem&quot; over oversupply isn't going to go away!" CreationDate="2010-08-30T22:12:57.257" UserId="373" />
  <row Id="6525" PostId="6348" Score="1" Text="You know you can always take the pan to somewhere that's not the stove, right?  If you're not on a glass-top unit, and you're not dealing with liquids, you can even tip the pan so it's not making good contact w/ the burner (which helps the burner cool off faster)" CreationDate="2010-08-30T22:36:24.170" UserId="67" />
  <row Id="6526" PostId="6348" Text="... and I fail to see how any of these are 'benefits of electric stoves versus gas stoves'  Besides, the heat issues you have w/ cast iron, too.  Unless you're cooking with really thin pans, they're going to take some time to cool off or heat up." CreationDate="2010-08-30T22:51:36.853" UserId="67" />
  <row Id="6527" PostId="6354" Text="Some beers like a good Saison I actually prefer to drink &quot;too cold.&quot; Then let the beer warm up as I drink it, changing the flavor and experience and the glass gets empty.  Same with scotch.&#xA;&#xA;The important rule is as above, it's what you prefer." CreationDate="2010-08-30T23:02:55.053" UserId="1963" />
  <row Id="6528" PostId="6371" Text="But it some regions of Italy, there'd be pasta with almost *every* meal  (so much so that my grandfather refused to eat pasta later in life ... except lasagna for special occassions), so it'd be something always on hand to add to a dish being cooked at the same time." CreationDate="2010-08-30T23:10:08.450" UserId="67" />
  <row Id="6529" PostId="6374" Score="1" Text="Tap water properly stored should last for *years*.  (and it's a good thing to have on hand in case of a zombie apocalypse ... or the water goes out, or one of those annoying 'boil water' alerts when another pipe breaks.)" CreationDate="2010-08-30T23:11:42.743" UserId="67" />
  <row Id="6530" PostId="6383" Text="@stephenmcdonald - I do this and it is great." CreationDate="2010-08-31T00:30:54.593" UserId="1816" />
  <row Id="6531" PostId="6261" Text="Right but is it still derived from A la russe if Italian-American families bring out a salad dish, then bread dish, and other dishes before getting to the main course of macaroni?" CreationDate="2010-08-31T00:57:35.027" UserId="2249" />
  <row Id="6532" PostId="6136" Text="great answer!  I'll take it." CreationDate="2010-08-31T01:04:36.477" UserId="2098" />
  <row Id="6533" PostId="6224" Score="1" Text="I ended up calling around until I could find a dutch oven from a friend.  I may still try this someday.  Or, if anyone else does let me know how it works." CreationDate="2010-08-31T01:40:37.000" UserId="944" />
  <row Id="6534" PostId="6206" Text="Well, I usually use Stevia, so the applesauce is more of a filler.  I do find I can use less Stevia this way, which avoids the bitter aftertaste." CreationDate="2010-08-31T01:42:42.393" UserId="944" />
  <row Id="6535" PostId="6336" Text="FYI: Posts are typically not displayed sequentially, but in order of votes, so there is no real &quot;previous&quot; post, and you should mention specifically which answer you're referencing or better yet, link to it (see my edit for how to do this - I assume you were referring to my answer since I'm the only other one here.)" CreationDate="2010-08-31T02:43:20.067" UserId="41" />
  <row Id="6536" PostId="6391" Score="2" Text="What type of rice are you using? (Arborio, Carnaroli, ...)&#xA;How much are you stirring?&#xA;Are you keeping it at a simmer?" CreationDate="2010-08-31T02:54:47.750" UserId="1393" />
  <row Id="6537" PostId="1515" Text="@Cinque: We also learned a hard lesson when we got our first stone.  A pizza should *not* be the first thing you cook on it.  The dough will fuse to the stone and you will need a chisel to remove it.  Season the thing.  Coat it with oil and bake it, cook a few strips of bacon on it the first few times you use it, etc.  Anything but a pie until it is properly seasoned.  And yes, even when it's seasoned, coat it with cornmeal." CreationDate="2010-08-31T03:29:46.807" UserId="358" />
  <row Id="6538" PostId="6387" Text="Good trick!" CreationDate="2010-08-31T03:53:51.353" UserId="1601" />
  <row Id="6540" PostId="6390" Text="For making ketchup, it is fine to boil the tomatoes this long, since you will be cooking them anyhow. But in general if you want to peel a tomato, a mere 5 second dip in the boiling water will allow you to remove the skin starting at the X very easily." CreationDate="2010-08-31T06:37:38.933" UserId="1393" />
  <row Id="6541" PostId="6321" Text="The OP indicates he saw a related movie, not read the book. But you are right, I misread your initial answer - it may well be nonsensical on a home stove if you are correct that the holes can't be the limiting factor because it would spill out of the burner assembly otherwise." CreationDate="2010-08-31T07:00:45.867" UserId="1393" />
  <row Id="6542" PostId="6048" Text="I thought tagine's were always glazed - but apparently, that's not so! Tx. for that." CreationDate="2010-08-31T07:13:24.433" UserId="1274" />
  <row Id="6543" PostId="6321" Text="@Michael, heh I just noticed he said documentary" CreationDate="2010-08-31T08:27:00.167" UserId="60" />
  <row Id="6544" PostId="6401" Score="2" Text="Bizarre idea. I like it" CreationDate="2010-08-31T08:35:24.150" UserId="60" />
  <row Id="6545" PostId="6390" Text="Back in the day, canning stuff with my mom, we would just rough chop the tomatoes and boil until it starts to reduce, then run through the food mill to remove seeds/skins. We had to clean the mill out fairly often, so maybe not really saving any time." CreationDate="2010-08-31T11:09:53.933" UserId="624" />
  <row Id="6546" PostId="6200" Text="I will give freezing / cooling them a go - sounds like a simple but effective solution!" CreationDate="2010-08-31T11:12:10.650" UserId="2129" />
  <row Id="6547" PostId="6329" Text="Eggplant will absorb oil, making the dish heavy. I agree baking or roasting the eggplant is a better option. It is also delicious grilled." CreationDate="2010-08-31T12:25:51.907" UserId="1769" />
  <row Id="6548" PostId="6409" Score="2" Text="I would like to see this tagged with biggreenegg." CreationDate="2010-08-31T12:28:04.173" UserId="2274" />
  <row Id="6549" PostId="6404" Text="so is that a low, medium or high heat? Never thought to use a lid / water when frying an egg! Interesting." CreationDate="2010-08-31T12:53:10.577" UserId="1824" />
  <row Id="6550" PostId="6412" Score="1" Text="I have a difficult time imagining that a perfect chart could be created, as everyone seems to have a preferred definition of &quot;done&quot; for each vegetable and even per cooking technique.  For example, my done on most vegetables is crispier than a lot of people prefer." CreationDate="2010-08-31T13:03:46.833" UserId="1816" />
  <row Id="6551" PostId="6412" Text="I think your intuition about how soft it should feel when you poke it, thermometer or not, is probably pretty good; &quot;until barely firm&quot; is a much easier and safer directive for zucchini than for meat. But I'm still curious!" CreationDate="2010-08-31T13:04:10.927" UserId="1672" />
  <row Id="6552" PostId="6409" Text="Hello JPrescottSanders. Your question looks good to me and I hope you get good answers, but - given the FAQ - you'll not get recipes. http://cooking.stackexchange.com/faq" CreationDate="2010-08-31T13:39:49.467" UserId="1274" />
  <row Id="6553" PostId="6359" Score="1" Text="yossarian, he's planning to replace it: &quot;...I'd like to replace it with a gas stove in the near future...&quot; I was suggesting he might like to investigate induction as an alternative to gas." CreationDate="2010-08-31T14:01:52.557" UserId="2261" />
  <row Id="6554" PostId="6359" Text="additionally, I added &quot;However, you can buy small single or double ring worktop models that just plug in to a socket to augment your existing cooker if you don't want to go the whole way and completely replace it.&quot;" CreationDate="2010-08-31T14:02:28.140" UserId="2261" />
  <row Id="6555" PostId="6348" Score="1" Text="As I already pointed out, the broad statement &quot;Electric cook tops just don't respond quickly&quot; needs to be qualified. This isn't true of induction. In that case, experience proves that electricity is better than gas." CreationDate="2010-08-31T14:05:44.127" UserId="2261" />
  <row Id="6556" PostId="6409" Text="Welcome to the site @JPrescottSanders.  As @Tobiasopdenbrouw has stated we do not allow recipe requests on this site.  I have edited your question to remove this part, there is a discussion about this [here](http://meta.cooking.stackexchange.com/questions/4/should-i-need-a-recipe-for-x-questions-be-off-topic)." CreationDate="2010-08-31T14:10:36.787" UserId="210" />
  <row Id="6557" PostId="6404" Text="+1 for the lid and low heat.  Although it should be reiterated that this will cook a little of the top of the yellow usually." CreationDate="2010-08-31T14:12:32.857" UserId="210" />
  <row Id="6558" PostId="6348" Score="2" Text="@Mike, maybe this is just a semantic thing, but I think of electric cook tops as the ones with coils that heat up and induction cook tops as a completely different thing. So I'm sticking with my answer, especially given the question that was initially asked." CreationDate="2010-08-31T14:17:26.733" UserId="1259" />
  <row Id="6559" PostId="6416" Text="I've seen recipes using phyllo, but that seems odd - it has even less oil than puff pastry, and presumably it's all that butter/oil in the croissant dough that's keeping you safe?" CreationDate="2010-08-31T14:25:14.707" UserId="1672" />
  <row Id="6560" PostId="6409" Score="2" Text="I appreciate the info on the &quot;No recipes&quot; stance and thinking about it sort of agree with how recipes might make finding good technical information sort of crunchy.  Thanks." CreationDate="2010-08-31T14:28:16.360" UserId="2274" />
  <row Id="6561" PostId="6415" Text="I'll have to check that book out." CreationDate="2010-08-31T14:28:46.550" UserId="2274" />
  <row Id="6562" PostId="6409" Text="Also thanks for adding the big-green-egg tag, I could see that being a popular one." CreationDate="2010-08-31T14:29:24.333" UserId="2274" />
  <row Id="6563" PostId="6409" Score="1" Text="oops.  removed the `big-green-egg` tag.  I think this is too specific and I think the `smoking` tag should cover it.  I could *maybe* see a `smoker` tag for the equipment, but I think `smoking` probably covers it.  Perhaps a meta discussion to see what the community think..." CreationDate="2010-08-31T14:33:46.780" UserId="210" />
  <row Id="6564" PostId="6405" Score="1" Text="I love your pairing concepts! That recipe you linked to is great on vegetarian end (and there is a vegan one in the Hyrdrocolloid Recipe Collection on khymos.org), but it still has a lot of sugar, hoping to avoid that level of sweetness. Isomalt might help as it is less sweet, but I'd prefer even less." CreationDate="2010-08-31T14:35:19.447" UserId="1393" />
  <row Id="6565" PostId="6416" Text="Did you par-bake your puff pastry?" CreationDate="2010-08-31T14:35:23.970" UserId="1816" />
  <row Id="6566" PostId="6422" Text="Lowering the PH aids browning. A lot of pretzel recipes will have a baking soda wash for this purpose (as well as texture)." CreationDate="2010-08-31T14:36:00.293" UserId="2001" />
  <row Id="6567" PostId="6425" Score="1" Text="Ah, I like that suggestion a lot! And I know where I can find unsweetend mochi, it is widely available in health food stores. I think if I heat it so it puffs up and flavor it, that would work well." CreationDate="2010-08-31T14:36:14.453" UserId="1393" />
  <row Id="6568" PostId="6434" Text="Great question, I've wondered this myself as well." CreationDate="2010-08-31T14:52:21.150" UserId="1236" />
  <row Id="6569" PostId="6422" Score="1" Text="@Sobachatina: Lower pH = more acidic.  A base (higher alkalinity) would have a higher pH." CreationDate="2010-08-31T14:52:45.173" UserId="41" />
  <row Id="6570" PostId="6374" Text="@Joe, I guess it depends on how you are keeping it. My 2-3 days is based on the glass of tap water by my bed. It tastes fine for a couple of days, but after that it takes on a nasty metallic taste. It may just be my local water or it may be the exposure to air. I just thought I'd play my answer safe." CreationDate="2010-08-31T14:55:31.603" UserId="1259" />
  <row Id="6571" PostId="6402" Score="4" Text="wow, never heard of separating the white and the yolk.  That's some effort to go to to get a perfect fried egg." CreationDate="2010-08-31T14:57:49.413" UserId="210" />
  <row Id="6572" PostId="6435" Score="1" Text="I don't think it even needs to be &quot;regular&quot;, it just needs to be coherent and not gimmicky. The surprise / wow factor of the texture can't be the main point of the dish, it needs to be the flavor. For what it's worth, I think Grant Achatz probably does the best job of using MG to augment a dish rather than controlling it." CreationDate="2010-08-31T15:45:26.320" UserId="1259" />
  <row Id="6573" PostId="6436" Text="+1. Yes. That's a perfect example (and something I've done before too)." CreationDate="2010-08-31T15:47:13.300" UserId="1259" />
  <row Id="6574" PostId="6433" Text="Griener - I've never had this experience with a dip made from Velveeta and Rotel.  Did you put anything else in?  I always add milk, for example." CreationDate="2010-08-31T16:01:19.307" UserId="1816" />
  <row Id="6575" PostId="6433" Score="2" Text="I'm not sure valveta can go bad, I think its made of chemicals..." CreationDate="2010-08-31T16:22:14.473" UserId="624" />
  <row Id="6576" PostId="6431" Text="Cool link! I've been wondering where to find more info about molecular gastronomy. Thanks." CreationDate="2010-08-31T16:30:26.293" UserId="2001" />
  <row Id="6578" PostId="6404" Score="1" Text="+1 I use the lid method also for sunny side ups. To me the ideal result should have the yoke cooked just enough so that if you poke it with your toast, all the yoke oozes out." CreationDate="2010-08-31T16:36:29.480" UserId="1593" />
  <row Id="6579" PostId="6422" Text="Oops! Thanks for calling me on that." CreationDate="2010-08-31T16:42:51.920" UserId="2001" />
  <row Id="6580" PostId="6091" Text="@Chris : a sierra cup is a sort of bowl/cup thing used by hikers, as they're versatile &amp; light weight: http://www.amazon.com/Stainless-Steel-Sierra-Camping-Emergency/dp/B000Y9EZNA" CreationDate="2010-08-31T16:48:00.190" UserId="67" />
  <row Id="6581" PostId="6424" Score="2" Text="Better yet, bacon grease.  YUM!" CreationDate="2010-08-31T17:04:01.093" UserId="835" />
  <row Id="6584" PostId="6433" Text="@justkt I didn't put anything else in.  I never do, milk is a good idea though." CreationDate="2010-08-31T17:33:11.060" UserId="2276" />
  <row Id="6586" PostId="6440" Text="I bet that's what happened, we microwaved it at full power and only took it out to stir once.  I'll try your suggestions next time, thank you." CreationDate="2010-08-31T17:34:59.910" UserId="2276" />
  <row Id="6588" PostId="6420" Text="This seems to run counter to common practise (as also mentioned in the other linked question) in both fast-food joints / restaurants with fries. Is it common to be able to buy the 'wrong' type of oil (in a Western European country)?" CreationDate="2010-08-31T17:36:10.613" UserId="1274" />
  <row Id="6589" PostId="5901" Text="After reading this, I tried flipping the chicken just to see how it worked, and turning over a hot 8lb bird is not an easy task.  After the first flip I resorted to basting it, which worked great once I cranked the heat up to 450.  Thanks for the info and the links, learned quite a bit about different variations on a simple roasting method!" CreationDate="2010-08-31T17:42:18.220" UserId="1236" />
  <row Id="6590" PostId="6356" Text="Made @hobodave's suggested change, which is a good one I think. Let's reopen this so we can give it a good answer, which it deserves." CreationDate="2010-08-31T17:42:38.933" UserId="1393" />
  <row Id="6591" PostId="5885" Text="I actually do keep my pizza stone in the oven, usually at the bottom.  This time, I put it on the top rack, as close to the chicken as possible.  I'm not sure if it was that, or the fact that I cooked it at a very high temperature for the last 15 minutes, but I definitely had crispier skin than I've ever gotten via roasting before." CreationDate="2010-08-31T17:43:20.120" UserId="1236" />
  <row Id="6592" PostId="6295" Text="Thanks for the edit hobodave" CreationDate="2010-08-31T18:03:23.320" UserId="641" />
  <row Id="6593" PostId="6420" Text="@Tobiasopdenbrouw - are you sure that they use vegetable or another highly unsaturated oil for at least 30 minutes at a frying temperature?  There appears to be a growing body of research on HNE and oil out there - http://www.springerlink.com/content/l016112242257293/." CreationDate="2010-08-31T18:03:23.600" UserId="1816" />
  <row Id="6594" PostId="5000" Text="I was going to ask the same question. I think my problem is that I let it raise too long." CreationDate="2010-08-31T18:15:05.663" UserId="641" />
  <row Id="6595" PostId="4079" Text="Update! It took a while to get round to it, but on Sunday (2 days ago) I *finally* used the board as a pizza stone, and it seemed to work well - so it's pretty much as &quot;yes&quot; for this working. :)" CreationDate="2010-08-31T18:23:04.227" UserId="1181" />
  <row Id="6596" PostId="6242" Score="2" Text="Good edits, guys.  Voted to reopen." CreationDate="2010-08-31T18:43:17.047" UserId="41" />
  <row Id="6597" PostId="6444" Score="2" Text="what criteria are you using to judge &quot;best,&quot; or are you looking for a list of criteria that define &quot;best?&quot;  Also, by cook's knife do you mean chef's knife?" CreationDate="2010-08-31T19:13:41.137" UserId="1816" />
  <row Id="6598" PostId="6444" Text="Right; I think there are several interesting, objective, non-duplicate questions in here waiting to be asked. Looking forward to an updated version." CreationDate="2010-08-31T19:36:23.293" UserId="1393" />
  <row Id="6599" PostId="6444" Text="Hi vdh_ant. We have an existing topic that with objective criteria and answers that covers how to choose a Chef's Knife. The questions asked in your question &quot;What is the best?&quot;, &quot;Is this good?&quot;, and &quot;Is there better?&quot; are all subjective questions which don't have objective answers. Well, &quot;Is this good?&quot; is an exception, but the answer is yes." CreationDate="2010-08-31T19:37:02.950" UserId="60" />
  <row Id="6601" PostId="6404" Text="Medium heat + lid on from the beginning. No extra water, and don't flip the egg." CreationDate="2010-08-31T19:37:30.737" UserId="641" />
  <row Id="6602" PostId="6444" Text="There is a relevant meta discussion taking place here: http://meta.cooking.stackexchange.com/questions/138/are-questions-about-equipment-off-topic Your question does seem to fall into the category of &quot;which is better X or Y?&quot; (your Y is every other knife in existence)." CreationDate="2010-08-31T19:40:30.387" UserId="60" />
  <row Id="6603" PostId="6445" Score="1" Text="I'm thinking of a cayenne chocolate cake and salivating here.  Even more so of cayenne chocolate cupcakes." CreationDate="2010-08-31T19:42:06.233" UserId="1816" />
  <row Id="6604" PostId="6356" Text="I'd actually really like to find out some additional ways too aside from just adding spices; especially if it involves a special preparation of fresh peppers. I don't know if that would shift this (admittedly almost recipe-swap) question too much, but different techniques could really add to this question." CreationDate="2010-08-31T19:44:23.320" UserId="15" />
  <row Id="6605" PostId="3555" Score="1" Text="Low heat and caramelize go together like fish and bicycles. The pan should be at about 160ºC / 320ºF." CreationDate="2010-08-31T19:51:28.830" UserId="641" />
  <row Id="6606" PostId="6448" Text="Sous-vide is mostly done at 60ºC / 140ºF, so it's a matter of ensuring the food reaches that temperature soon enough and long enough. Right?" CreationDate="2010-08-31T19:58:01.440" UserId="641" />
  <row Id="6607" PostId="6448" Text="@GUI: Yes, that is correct. AFAIK &quot;soon enough&quot; isn't _that_ critical unless it's spending several hours in the &quot;danger zone&quot;. Under normal circumstances it will reach 140 F fast enough to make any bacterial growth negligible." CreationDate="2010-08-31T20:01:50.917" UserId="60" />
  <row Id="6608" PostId="6356" Text="@mfg: I don't think that would be out of line. The question as originally phrased was basically &quot;Do you have any recipes?&quot;. If someone wants to go into detail as to how to prepare chiles for addition to a cake, that's totally OK." CreationDate="2010-08-31T20:03:56.003" UserId="60" />
  <row Id="6609" PostId="119" Score="3" Text="@roux take it on over to English Language and Usage! :)" CreationDate="2010-08-31T20:07:16.107" UserId="15" />
  <row Id="6610" PostId="6448" Text="Even frozen meats will come up to temperature very quickly and are quite often put in directly while frozen." CreationDate="2010-08-31T20:09:23.923" UserId="1259" />
  <row Id="6611" PostId="5885" Text="I wonder if you were getting some radiant heat from the stone." CreationDate="2010-08-31T20:09:38.463" UserId="219" />
  <row Id="6612" PostId="6445" Text="Vegan Cayenne Fauxstess Cupcakes, ..... with a spicy lava filling" CreationDate="2010-08-31T20:10:08.090" UserId="15" />
  <row Id="6613" PostId="6448" Text="@yossarian: Didn't know that, I'll remove that from my comment." CreationDate="2010-08-31T20:10:21.723" UserId="60" />
  <row Id="6614" PostId="6448" Text="Douglas Baldwin actually includes times for both. For a 1 inch piece of meat to reach 141F, it takes 49 minutes unfrozen and 58 minutes frozen." CreationDate="2010-08-31T20:15:01.850" UserId="1259" />
  <row Id="6615" PostId="6452" Text="does the 38 degree rule apply to uncooked foods as well, or just sous vide results?" CreationDate="2010-08-31T20:15:46.810" UserId="1816" />
  <row Id="6616" PostId="6448" Text="Look forward to the new information that will be in Modernist Cuisine when it is released (http://modernistcuisine.com/). They are promising extensive new research on safety including several corrections to the federal codes in both positive and negative directions." CreationDate="2010-08-31T20:18:12.850" UserId="1393" />
  <row Id="6617" PostId="6422" Text="@Sobachatina Now that I think about it, I think I have seen pretzel and bagel recipes that used either baking soda or a lye solution . . . but I certainly wouldn't recommend anyone use lye in a home kitchen." CreationDate="2010-08-31T20:29:43.467" UserId="2047" />
  <row Id="6618" PostId="4841" Text="you also cannot use glass cookware (*a la* Visions or Pyrex)" CreationDate="2010-08-31T20:43:43.147" UserId="1352" />
  <row Id="6619" PostId="6336" Text="I didn't realize that when I posted. Thanks for the heads up!" CreationDate="2010-08-31T21:02:45.937" UserId="2239" />
  <row Id="6620" PostId="5692" Text="I'm having trouble rubbing, smelling, and tasting my nose and palete. Do you have any tips? :)" CreationDate="2010-08-31T21:07:07.523" UserId="43" />
  <row Id="6621" PostId="6448" Text="@Michael, Do not look forward to spending $500 on the book." CreationDate="2010-08-31T21:25:24.430" UserId="1259" />
  <row Id="6622" PostId="6452" Score="1" Text="@justkt, It applies to the vacuum packed, flash chilled, product of sous vide post cooking. Restaurants and airlines use the technique to cook and then preserve food for a long time, essentially ready for service with a reheat. However home refrigerators are generally not good enough for this purpose, largely due to temperature fluctuations when the door is opened, I believe. Uncooked foods are fine as they have been. I think the specific risk is botulism due to the vacuum packing and cooking prior to refrigeration." CreationDate="2010-08-31T21:28:58.967" UserId="1259" />
  <row Id="6623" PostId="6448" Text="@hobodave, some sous vide dishes have safety risk even if you do them properly (like salmon mi-cuit or lobster), neither of which will reach pasteurization with common sous vide methods. It's important to only use high quality ingredients and not serve to immune compromised diners with these dishes. Generally the risk with these is similar to eating the seafood raw." CreationDate="2010-08-31T21:31:51.707" UserId="1259" />
  <row Id="6624" PostId="6416" Text="I realized -- you never said it specifically, but I'm going to assume that this was for a top crust, and not a bottom crust, based on the type of bread-like-product you mentioned." CreationDate="2010-08-31T21:38:04.497" UserId="67" />
  <row Id="6625" PostId="6308" Text="The temperature your flesh has to reach is going to be more complicated than just a constant. It depends greatly on how long its held at that temperature. Similar to how bacteria reduction is both time- and temperature-dependent. @Lorenzo: 130°F is way too high, they're just figuring that you'll pull your hand out before getting a burn." CreationDate="2010-08-31T22:37:37.553" UserId="160" />
  <row Id="6626" PostId="6292" Score="1" Text="I'm worried about your 450°F pizza sauce. You use charcoal as pizza sauce? (Remember, to get above ~212°F, all water needs to be gone. By 450, things are burning.)" CreationDate="2010-08-31T22:39:24.990" UserId="160" />
  <row Id="6627" PostId="6242" Text="Hard to ruin a knife sharpening it.  If it comes out wrong just sharpen is again!" CreationDate="2010-08-31T22:47:54.367" UserId="1511" />
  <row Id="6628" PostId="6456" Score="2" Text="I wouldn't use less in a pie. You'll want that missing volume or you'll have a flat sad looking pie." CreationDate="2010-08-31T22:52:21.687" UserId="60" />
  <row Id="6629" PostId="6430" Score="1" Text="This really is not dry aging. It's refrigerator aging, and markedly different than the commercial dry aging that results in an amazingly delicious steak." CreationDate="2010-08-31T22:55:13.060" UserId="60" />
  <row Id="6630" PostId="6180" Text="Maybe you boil the potatoes instead of having them simmer. I prefer steaming, myself." CreationDate="2010-08-31T22:56:11.170" UserId="641" />
  <row Id="6631" PostId="6456" Score="2" Text="that's going to be the name of my new band. flat sad pie." CreationDate="2010-08-31T22:59:42.470" />
  <row Id="6632" PostId="6456" Text="@roux: lol send a cd" CreationDate="2010-08-31T23:04:13.127" UserId="60" />
  <row Id="6633" PostId="6443" Score="1" Text="Actually, almost all oil is left in the fryers exposed to air and whatever else comes along in fast food restuarants.  You'd be lucky if they even throw a pan over the top. Also, ruse is a matter of days to weeks rather than hours to days, but that is because the industry has filters that run at least twice daily and filter powder that removes the harmfull stuff out." CreationDate="2010-08-31T23:13:02.987" UserId="446" />
  <row Id="6634" PostId="6443" Text="@sarge: Really? I don't have any fast food experience. I assumed they at least covered it." CreationDate="2010-08-31T23:33:39.397" UserId="60" />
  <row Id="6635" PostId="1098" Text="is there a beer chilling contest? I think a DefCon entry would probably need to have a usb powered spinner." CreationDate="2010-09-01T00:02:59.227" UserId="64" />
  <row Id="6636" PostId="6308" Text="@derobert: Of course. But I think that in this case we are looking for the temperature that will cause damage before you can react to it." CreationDate="2010-09-01T00:12:05.107" UserId="1670" />
  <row Id="6637" PostId="6443" Text="naw, why cover something that absolutly nothing can live in once its at temp? but like I said, there is an entire sub industry devoted to extending the life of your oil in the fast food world. I wish I could post some of the oil management training materials, they are pretty brilliant." CreationDate="2010-09-01T00:24:47.570" UserId="446" />
  <row Id="6638" PostId="6456" Text="@hobodave: I'd be less worried about it being flat and sad, than it being made from cranberries. Cranberry pie? Really? For those times when you really wanted pie but the store was out of fruit." CreationDate="2010-09-01T00:31:13.437" UserId="218" />
  <row Id="6639" PostId="6456" Text="@Satanicpuppy - the linked recipe is for a cranberry apple pie.  I agree that a cranberry pie doesn't sound tasty standalone?" CreationDate="2010-09-01T01:09:22.130" UserId="1816" />
  <row Id="6640" PostId="6443" Text="@sarge: has nothing to do with what can live there, but the quality of the oil" CreationDate="2010-09-01T01:42:56.867" UserId="60" />
  <row Id="6641" PostId="6464" Text="Would you mind improving your question some? Both of your questions can be answered with simply one word, &quot;yes&quot;. The second one sounds an awful lot like a recipe request. :)" CreationDate="2010-09-01T01:45:50.510" UserId="60" />
  <row Id="6642" PostId="6443" Text="I know, but for fast food, oil quality is destroyed through use long before it can degrade any other way.  Its a special case, unlike anything else that normal restuarants have to do to mantain quality." CreationDate="2010-09-01T02:01:10.130" UserId="446" />
  <row Id="6643" PostId="6464" Score="1" Text="@hobodave: It's not a request for a recipe. Am I asking how to make honey?" CreationDate="2010-09-01T02:07:39.913" UserId="1229" />
  <row Id="6644" PostId="6292" Text="@derobert : good point ... 450F oven wouldn't get the sauce that hot, unless you had an autoclave." CreationDate="2010-09-01T02:24:57.387" UserId="67" />
  <row Id="6645" PostId="6464" Text="I agree with @hobodave, I think this question can be better posed without the long list of recipes; something along the lines of &quot;Can I generally use maple syrup in recipes that call for honey? Are there guidelines for when that substitution will or won't work well?&quot;. I'm going to go ahead and answer the question in those terms below, and hope you'll edit it." CreationDate="2010-09-01T02:46:19.310" UserId="1393" />
  <row Id="6646" PostId="6462" Text="I make a similar dish often, and I have never noticed a significant difference between the fresh and the frozen cranberries." CreationDate="2010-09-01T03:15:50.180" UserId="1887" />
  <row Id="6647" PostId="6464" Score="1" Text="Good edit. This will get much better answers." CreationDate="2010-09-01T03:24:15.070" UserId="41" />
  <row Id="6648" PostId="6456" Text="@justkt: Yea, I noticed after I posted it, when I was halfway through writing about why I always use frozen cranberries in quickbreads (which are the only place I use cranberries, aside from more savory stuffings and such). Ah well. I'll leave my snark for posterity to snort at and yell, &quot;RTFS!&quot; at their monitors." CreationDate="2010-09-01T03:54:09.190" UserId="218" />
  <row Id="6649" PostId="6464" Text="Thanks kiamlaluno, it looks a lot better now. :)" CreationDate="2010-09-01T03:59:18.940" UserId="60" />
  <row Id="6650" PostId="6469" Score="7" Text="Anyone who calls Aunt Jemima maple syrup should be beaten with a platypus." CreationDate="2010-09-01T04:45:39.837" UserId="60" />
  <row Id="6651" PostId="6469" Score="1" Text="+1 for the platypus, which made me actually snort." CreationDate="2010-09-01T05:22:12.857" UserId="1393" />
  <row Id="6652" PostId="6411" Text="Yes, it has both a lot of theory and nearly exhaustive lists of combinations that have been found to be pleasing in practice." CreationDate="2010-09-01T05:27:52.577" UserId="1393" />
  <row Id="6653" PostId="6410" Text="I like it a lot; I use it to jumpstart my creativity and record my more sucessfull combinations." CreationDate="2010-09-01T05:28:27.150" UserId="1393" />
  <row Id="6654" PostId="2774" Text="Indeed, very useful site. They have a great resource there as well called the Hyrdocolloid Recipe Collection." CreationDate="2010-09-01T05:29:07.923" UserId="1393" />
  <row Id="6655" PostId="3550" Text="This is what I do, and I very rarely have a problem. (I almost always go through say an eight inch piece of ginger in a few weeks)." CreationDate="2010-09-01T05:35:50.577" UserId="1393" />
  <row Id="6656" PostId="5750" Text="Additional note: the same is *not* true of brown rice. It has enough fat left in the seed to go rancid. Take a deep whiff whenever you open a container, and if you detect even a hint of rancidity, dump it and buy fresh." CreationDate="2010-09-01T05:39:12.477" UserId="1393" />
  <row Id="6657" PostId="6472" Score="2" Text="This is my first time asking a question that I already have an answer for, and immediately answering it. The FAQ and discussion on meta, and the linked discussion on MSO all say it is roundly encouraged, so I thought I'd give it a shot. (And not to say that there aren't other possible answers - love to hear them)." CreationDate="2010-09-01T06:08:41.317" UserId="1393" />
  <row Id="6658" PostId="6420" Text="no, I'm not sure about this." CreationDate="2010-09-01T06:11:47.463" UserId="1274" />
  <row Id="6659" PostId="6416" Text="@justkt - no, no par-baking. @Joe - crust all around." CreationDate="2010-09-01T06:14:02.953" UserId="1274" />
  <row Id="6660" PostId="3537" Text="At least as it is made in the many Thai restaurants in Seattle, the peanut component of the sauce is very pronounced in Panang curries, so I think this is the most relevant answer." CreationDate="2010-09-01T06:30:34.490" UserId="1393" />
  <row Id="6662" PostId="6435" Text="'The suprise / wow factor of the texture can't be the main point of the dish, it needs to be the flavor' - this is a personal opinion which is valid for just this question, right? (I'm just trying to get my upcoming answer, if any, to be the right one)" CreationDate="2010-09-01T06:59:18.270" UserId="1274" />
  <row Id="6663" PostId="6434" Text="Could you please clarify both 'integral' and 'interesting' a bit? They're subjective, which is why this is appropriately CW. The molecular cooking should make the dish a more intense version of the dish, not something gimmicky, is that your point?" CreationDate="2010-09-01T07:11:58.163" UserId="1274" />
  <row Id="6664" PostId="6459" Text="Sounds easy enough. Oven temp?" CreationDate="2010-09-01T07:20:53.043" UserId="641" />
  <row Id="6665" PostId="6473" Text="Have you asked the restaurant what their technique is? :)" CreationDate="2010-09-01T07:22:19.310" UserId="1274" />
  <row Id="6666" PostId="6412" Text="@justkt - rare, medium, well done vegetables? If there can be a accepted range for steak...." CreationDate="2010-09-01T07:29:57.037" UserId="1274" />
  <row Id="6667" PostId="6426" Text="+1 Awesome. I'm going to see if any other answers come up, but that's a great match. Is there a sous vide veg temp list anywhere?" CreationDate="2010-09-01T07:30:45.943" UserId="1274" />
  <row Id="6668" PostId="6472" Score="1" Text="While it encouraged it's also encouraged to give others a shot at your question first! However, I think your suggestion is creative enough to not create any issues about this ;-) BTW: Could you edit in an image of a Potato Ricer, because for non-native Englishmen it's not obvious right away!" CreationDate="2010-09-01T08:03:20.873" UserId="512" />
  <row Id="6669" PostId="6464" Score="1" Text="The thanks go to Michael at Herbivoracious, who suggested a different way to phrase the question, and who has patience with my questions. `:-)`" CreationDate="2010-09-01T11:49:11.530" UserId="1229" />
  <row Id="6670" PostId="6468" Score="1" Text="Cruller and donuts are different; a cruller is a fried pastry, while a donut is fried dough. The fact they are different enough is also evidenced in the Wikipedia article, where it is reported that the _chain of doughnut shops stopped carrying traditional crullers, claiming that the hand-shaped treats were too labor-intensive, and couldn't be simulated with new machines for mixing doughnut batter_. I have eaten krapfen in Italy (I think artisan is the correct word for the shop); the difference I could note between a donut and krapfen is that a krapfen doesn't have a hole, and [continue] …" CreationDate="2010-09-01T12:03:23.150" UserId="1229" />
  <row Id="6671" PostId="6404" Text="@Nick yes this is low-medium depending on how busy you are while you are cooking.  I find myself sometimes go with low heat toss the lid on early and get ready for work while my eggs cook real slow." CreationDate="2010-09-01T12:13:56.417" UserId="1511" />
  <row Id="6672" PostId="6468" Text="… donuts can have a variety of toppings (while I saw krapfens with just two kinds of toppings)." CreationDate="2010-09-01T12:18:58.167" UserId="1229" />
  <row Id="6673" PostId="6481" Text="as this asks for a type of list of uses, you may want to alter this to a community wiki that involves uses of roses in cooking." CreationDate="2010-09-01T12:24:16.063" UserId="15" />
  <row Id="6674" PostId="6424" Text="A good way of performing this is by frying the egg in a cast iron skillet (or any other non non-stick coated pan) and splashing the (bacon yes!) grease up on the top of the egg thus cooking the white on both sides at the same time without over cooking the egg. We called these grease eggs, but basically it sounds like an over medium recipe would be what you're after." CreationDate="2010-09-01T12:26:57.790" UserId="15" />
  <row Id="6675" PostId="6465" Text="No, it is the same thing in English and in German." CreationDate="2010-09-01T12:31:05.487" UserId="16" />
  <row Id="6676" PostId="6456" Text="@Satanicpuppy - been there, done that (not R-ingTFS).  I'm still trying to come up with an all cranberry pie that might taste good now, though." CreationDate="2010-09-01T14:03:43.820" UserId="1816" />
  <row Id="6677" PostId="6412" Text="hm...that could work...interesting idea." CreationDate="2010-09-01T14:04:40.043" UserId="1816" />
  <row Id="6678" PostId="6473" Text="I don't have enough Spanish to ask :)" CreationDate="2010-09-01T14:12:56.823" UserId="1393" />
  <row Id="6679" PostId="6472" Text="Actually the lead answer on MSO says not to wait (http://meta.stackoverflow.com/questions/17845/etiquette-for-answering-your-own-question). I've added a link to a potato ricer in the post, good suggestion." CreationDate="2010-09-01T14:28:26.807" UserId="1393" />
  <row Id="6680" PostId="6404" Text="I find that the low heat method is less forgiving than the high heat method. but that's just me" CreationDate="2010-09-01T14:41:29.813" UserId="87" />
  <row Id="6681" PostId="6404" Text="@dassouki what do you mean by &quot;less forviging&quot;?" CreationDate="2010-09-01T14:46:34.237" UserId="1511" />
  <row Id="6682" PostId="6472" Text="@Michael: He was referring to an image in your answer. The potato ricer link doesn't make sense in the question. Sam H already added a link to wikipedia in your answer here." CreationDate="2010-09-01T14:52:02.557" UserId="60" />
  <row Id="6683" PostId="6472" Score="1" Text="@Michael: for the record, I don't think you need to give others a shot." CreationDate="2010-09-01T14:52:59.797" UserId="60" />
  <row Id="6684" PostId="6472" Text="@Michael: FWIW, I'm in agreement with hobodave.  The goal here is to find the best possible answer.  If you have a method that works ok and you're looking for suggestion for something better, but the community upvotes your current method the most, then you know you're already using the best method and that answer should rightfully be at the top of the list." CreationDate="2010-09-01T15:10:22.050" UserId="1236" />
  <row Id="6685" PostId="6494" Score="2" Text="I suppose she is sick of hobs in microwave sauce?" CreationDate="2010-09-01T15:11:56.103" UserId="210" />
  <row Id="6686" PostId="6469" Score="1" Text="@Michael, if you are snorting platypus, you need help." CreationDate="2010-09-01T15:14:10.033" UserId="210" />
  <row Id="6687" PostId="6495" Text="+1 from me for the cast iron skillet, I was about to write that in my answer and saw the &quot;1 new reply has been posted&quot; message - good thing I refreshed the page!" CreationDate="2010-09-01T15:18:26.470" UserId="1236" />
  <row Id="6688" PostId="6496" Text="+1 for the toaster oven and slow cooker.  I use my toaster/convection combo more than my oven.  I grew up with roasts done in the slow cooker about as often as in the oven." CreationDate="2010-09-01T15:18:36.283" UserId="1816" />
  <row Id="6689" PostId="6494" Text="Converted to CW since it calls for a list." CreationDate="2010-09-01T15:18:54.170" UserId="60" />
  <row Id="6690" PostId="6367" Text="@Michael: I'm sure there is a temperature when the reaction occurs, but I cannot find any literature on it. This [sous-vide guide](http://amath.colorado.edu/~baldwind/sous-vide.html) shows that the &quot;perfect&quot; egg is cooked at 148 F (64.4 C) for 45-60m." CreationDate="2010-09-01T15:21:23.657" UserId="60" />
  <row Id="6691" PostId="6477" Text="I have used this method as well, and it does work. The main downside for me is that you can't do it while the spinach is still hot. As far as the holes go, I thought the potato ricer was going to clog too much, but it turned out to be a non-issue. You can use so much pressure it gets a great extraction, and if it does clog a little, you just knock it once on the sink and you are back in business." CreationDate="2010-09-01T15:22:26.393" UserId="1393" />
  <row Id="6692" PostId="6472" Text="@hobodave - thanks for removing the link, I didn't notice Sam had added the wikipedia link. (which of course belongs in the answer, not the question, duh)." CreationDate="2010-09-01T15:23:16.520" UserId="1393" />
  <row Id="6693" PostId="6495" Score="1" Text="I agree, a cast iron skillet (and a good Dutch oven) will let you make good versions of many things that are often done in the oven. Some may even be better." CreationDate="2010-09-01T15:25:08.000" UserId="1393" />
  <row Id="6694" PostId="6469" Score="3" Text="You just have to grind them finely enough. But I'm a vegetarian, I only snort mock playtpus." CreationDate="2010-09-01T15:26:27.213" UserId="1393" />
  <row Id="6695" PostId="6456" Text="@Satanicpuppy - how about a savory cranberry turkey pie?" CreationDate="2010-09-01T15:28:02.367" UserId="1393" />
  <row Id="6696" PostId="523" Text="Is there any reason to discard the stalks? I just wash the coriander, cut off the roots, and then chop the whole bunch up." CreationDate="2010-09-01T15:34:17.383" UserId="204" />
  <row Id="6697" PostId="6495" Text="@Michael - I was about to add Dutch oven, but as I've seen as many oven uses of a Dutch oven as stovetop uses (and mine's not very good), I was wary that others might not think of the stove applications." CreationDate="2010-09-01T15:44:00.597" UserId="1816" />
  <row Id="6698" PostId="5320" Text="I used to have this tool; it was fantastic :)" CreationDate="2010-09-01T15:46:51.950" UserId="204" />
  <row Id="6699" PostId="6475" Text="can also be done while spinach is still hot (beware if spinner is plastic, though)" CreationDate="2010-09-01T15:59:49.250" UserId="1509" />
  <row Id="6701" PostId="6497" Text="You can make omelet in a microwave????" CreationDate="2010-09-01T16:46:17.897" UserId="1890" />
  <row Id="6702" PostId="6497" Score="2" Text="Sounds similar to this problem: http://cooking.stackexchange.com/questions/6433/why-does-my-velveeta-queso-dip-get-clumpier-the-longer-it-stays-in-the-microwave&#xA;&#xA;I guess Velvetta isn't designed to be microwaved?" CreationDate="2010-09-01T16:51:06.233" UserId="2148" />
  <row Id="6704" PostId="6404" Text="@Chris - Don't get me wrong, I agree with your answer and a +1 on it; however, I find with my personal experience that when i'm cooking eggs at med-high temperature, I tend to be glued to the pan. When i cover it up on low-med heat, I forget about it, and boom you have over cooked non-runny eggs" CreationDate="2010-09-01T17:00:27.353" UserId="87" />
  <row Id="6705" PostId="6503" Score="1" Text="Would you mind trying to phrase your questions so that they aren't simply yes/no questions?" CreationDate="2010-09-01T17:08:20.883" UserId="60" />
  <row Id="6706" PostId="6506" Text="I'm with you through the two bulleted steps, but unless I need rings, my next move is to cut it lengthwise instead of crosswise. Much easier to remove the corky center from the long, open piece than from a closed ring." CreationDate="2010-09-01T17:19:01.213" UserId="1393" />
  <row Id="6707" PostId="6506" Text="@Michael: Thanks. I updated my answer." CreationDate="2010-09-01T17:30:23.500" UserId="60" />
  <row Id="6708" PostId="6510" Text="Gah!  I should have refreshed new answers first! +1 for being faster than me :)" CreationDate="2010-09-01T17:30:34.110" UserId="1236" />
  <row Id="6709" PostId="6510" Text="Fast like ninja!" CreationDate="2010-09-01T17:31:29.600" UserId="60" />
  <row Id="6710" PostId="6509" Text="I do, but maybe the oven performs better when longer at full temperature." CreationDate="2010-09-01T17:48:20.000" UserId="653" />
  <row Id="6711" PostId="523" Text="They tend to be covered in too much grit to clean off. If that's not the case for you, keep them." CreationDate="2010-09-01T17:50:30.500" UserId="22" />
  <row Id="6712" PostId="6509" Text="Agreed. For your second pizza, the oven has been hot for a while and so it may have reached a higher temperature. Try baking nothing for the time it takes you to bake a pizza but with the oven on, then baking your first, then your second pizza. See if they both come out better." CreationDate="2010-09-01T17:53:19.583" UserId="1163" />
  <row Id="6713" PostId="6509" Score="4" Text="A pizza stone should help smooth out temperature differences in your oven: http://cooking.stackexchange.com/questions/4012/storing-pizza-stone-in-oven, http://cooking.stackexchange.com/questions/2502/what-are-other-uses-for-a-pizza-stone - if you aren't using one for NY or Neopolitan pizza, you are making life more difficult for yourself.  Also, the hotter your oven the better your pizza for those two types." CreationDate="2010-09-01T17:55:57.020" UserId="1816" />
  <row Id="6714" PostId="4030" Score="1" Text="Joel Tarantino." CreationDate="2010-09-01T17:57:43.280" UserId="641" />
  <row Id="6715" PostId="6507" Score="1" Text="Are you letting the dough rise with the ingredients on it or putting them on closer to baking. If the latter, then it may be that the timing really is making a difference." CreationDate="2010-09-01T18:11:50.757" UserId="220" />
  <row Id="6716" PostId="6507" Text="@Kevin, @Hugo - I learned at a class (for non-professionals) at culinary school that for thin-crust pizza you put the ingredients on max one minute before baking rather than risk a soggy crust." CreationDate="2010-09-01T18:13:14.293" UserId="1816" />
  <row Id="6717" PostId="6503" Text="Yes, I can!! :&gt;)" CreationDate="2010-09-01T18:22:59.810" UserId="177" />
  <row Id="6718" PostId="6506" Text="One tip - I've got a metal shaker for drinks.  The &quot;middle&quot; piece - the one that has the strainer part in it has a perfectly-sized lip at the top that will punch out the core on pineapple slices." CreationDate="2010-09-01T18:36:35.470" UserId="1405" />
  <row Id="6719" PostId="6481" Text="The reason they smell like Turkish Delight (loukoum) is that rosewater is a main ingredient. Also in baklawa." CreationDate="2010-09-01T18:38:40.020" />
  <row Id="6720" PostId="6520" Score="1" Text="roll your pizza on parchment paper, put it in on said paper, and pull it out with said paper, removing to cool on a wire rack.  It won't stick that way." CreationDate="2010-09-01T18:40:50.703" UserId="1816" />
  <row Id="6721" PostId="6519" Text="I lower by 25 degrees (F) with all recipes when I convert to convection.  Should I not do it with some?" CreationDate="2010-09-01T18:41:46.630" UserId="1816" />
  <row Id="6722" PostId="6497" Text="First mistake: microwave" CreationDate="2010-09-01T18:51:15.980" UserId="1511" />
  <row Id="6723" PostId="6456" Text="@Michael at Herbivoracious: Now yer talkin. I suppose you could also do cranberry sauce in a pre-baked shell...Kinda seems like cheating though." CreationDate="2010-09-01T19:00:00.053" UserId="218" />
  <row Id="6724" PostId="6506" Text="@awshepard: Thanks, I bet a biscuit cutter would work well too. I have a set of nested ones, I'll try it next time I get a pineapple" CreationDate="2010-09-01T19:01:10.843" UserId="60" />
  <row Id="6725" PostId="6497" Score="5" Text="I'm going to add this to my list of recipes to serve guests who outstay their welcome." CreationDate="2010-09-01T19:01:41.717" UserId="218" />
  <row Id="6726" PostId="6492" Score="2" Text="Vegan's don't eat honey?  *Checks the Google.* So they don't. Wow." CreationDate="2010-09-01T19:06:13.810" UserId="218" />
  <row Id="6727" PostId="6469" Text="I was wondering what a platypus was, and I discovered it is the animal that we Italians call _ornitorinco_. For once, the English word doesn't come from Latin. `:-)`" CreationDate="2010-09-01T19:18:19.740" UserId="1229" />
  <row Id="6728" PostId="6524" Score="1" Text="The Bread Baker's Apprentice suggests this for many of the breads in the book.  Works amazing things for exterior crusts." CreationDate="2010-09-01T19:31:23.903" UserId="1816" />
  <row Id="6729" PostId="6523" Score="1" Text="The eggplant version can also be breaded, with great results." CreationDate="2010-09-01T19:39:54.433" UserId="1393" />
  <row Id="6730" PostId="6475" Score="2" Text="I've never tried this, but in my imaginary world I wouldn't think this would remove very much of the water. Salad spinners are good at removing surface water but not squeezing it out of the leaves." CreationDate="2010-09-01T19:41:41.530" UserId="1393" />
  <row Id="6731" PostId="6459" Text="Length of baking time depends a lot on souffle size. My cheese souffle, which serves 6, cooks for 30 minutes." CreationDate="2010-09-01T19:41:52.287" UserId="2239" />
  <row Id="6733" PostId="6517" Text="Follow your recipe. Sweet souffles tend to be more &quot;gooey&quot; and creamy in the center (and cook for less time), and savory tend to be a bit &quot;drier&quot; (and cook a bit longer)." CreationDate="2010-09-01T19:46:07.270" UserId="2239" />
  <row Id="6738" PostId="6531" Score="1" Text="@hobodave - what is New Haven style.  I've never heard of it.  I'm a pizza fanatic and I love the other two styles, so..." CreationDate="2010-09-01T19:51:48.270" UserId="1816" />
  <row Id="6739" PostId="6531" Score="2" Text="Definitely worth a +1 if you list a short explanation of each of those styles." CreationDate="2010-09-01T19:54:25.433" UserId="41" />
  <row Id="6740" PostId="6531" Text="@hobodave - those are certainly 3 important styles, but generally speaking that says more about the crust than the toppings, right, so a little bit ot?" CreationDate="2010-09-01T19:55:31.233" UserId="1393" />
  <row Id="6741" PostId="6531" Text="@Michael - in my experience the different order of toppings is pretty key between Chicago and NY styles." CreationDate="2010-09-01T19:56:48.693" UserId="1816" />
  <row Id="6742" PostId="6531" Text="@hobodave - but I'd love for you ask and answer your own question separate from this &quot;what are the common styles of pizza in the us?&quot;" CreationDate="2010-09-01T19:56:59.187" UserId="1393" />
  <row Id="6743" PostId="6519" Text="Thanks (cannot be said in less than 15chars)" CreationDate="2010-09-01T19:57:55.213" UserId="641" />
  <row Id="6744" PostId="6530" Score="6" Text="So you're saying that an authentic Cuban sandwich *isn't* actually made with chopped cigars?" CreationDate="2010-09-01T20:00:17.340" UserId="41" />
  <row Id="6745" PostId="6527" Score="1" Text="I like to add brown sugar, orange zest, and a few seived raspberries (to remove seeds) to mine." CreationDate="2010-09-01T20:00:56.030" UserId="2239" />
  <row Id="6746" PostId="6533" Text="While this is all true, it seems that uncommon toppings are becoming more and more popular - or maybe that's just that I live in an area where a new specialty pizza joint appears weekly." CreationDate="2010-09-01T20:02:10.413" UserId="1816" />
  <row Id="6747" PostId="6533" Text="@justkt, agreed, was just adding to my answer how you can do whatever you want really. I listed those as the common &quot;American&quot; selection that I've seen." CreationDate="2010-09-01T20:06:14.127" UserId="203" />
  <row Id="6748" PostId="6531" Text="@Aaronut: Updated" CreationDate="2010-09-01T20:10:11.653" UserId="60" />
  <row Id="6749" PostId="6506" Text="I use a biscuit cutter for rings. For chunks, I take the peeled pinapple and cut it lengthwise into four pieces. It's easier to cut out the core with one cut on each spear, than trying to make a V cut in a pineapple half." CreationDate="2010-09-01T20:11:04.503" UserId="2239" />
  <row Id="6750" PostId="6531" Text="@Michael: I prefer to elaborate when answering questions that are phrased poorly (yes/no)." CreationDate="2010-09-01T20:11:47.967" UserId="60" />
  <row Id="6751" PostId="6531" Score="2" Text="@hobodave - can you point to a big Chicago-style place that actually uses cornmeal?  In my experience the crust is not cornmeal based (both from eating at Chicago style places and doing a lot of research toward the perfect homemade crust): http://www.pizzamaking.com/forum/index.php?topic=4576.0" CreationDate="2010-09-01T20:12:15.140" UserId="1816" />
  <row Id="6752" PostId="6491" Text="This method works well for pre-chopped frozen spinach which I find contains excessive amounts of water once defrosted. I use a ladle to force the water out. Most other methods mentioned on this page work best when you blanch your own spinach and before chopping." CreationDate="2010-09-01T20:13:24.980" UserId="1549" />
  <row Id="6753" PostId="6531" Text="@hobodave - fair enough; I'll edit the question a bit then so that your answer, which is primarily about crust rather than choice of toppings (which seemed to be what the OP was asking) is more relevant." CreationDate="2010-09-01T20:17:24.287" UserId="1393" />
  <row Id="6754" PostId="6531" Text="@Michael: The only one that is &quot;primarily&quot; crust based is New York." CreationDate="2010-09-01T20:19:24.297" UserId="60" />
  <row Id="6755" PostId="6531" Text="@justkt: Gino's East. They are arguably the most well known and best. (Uno's sucks) http://slice.seriouseats.com/archives/2008/10/ginos-east-one-of-chicagos-best-deep-dish-pizzas-review-illinois.html" CreationDate="2010-09-01T20:22:25.303" UserId="60" />
  <row Id="6756" PostId="6531" Text="@hobodave - see edit; let me know if you think that makes the question tie together better with your answer (which I like a lot). I think I'll add a part about vera pizza napoletana, which has taken the west coast by storm - it is of course the original Italian style but we are making it our own now." CreationDate="2010-09-01T20:23:07.047" UserId="1393" />
  <row Id="6757" PostId="6531" Text="What about 'California style', which is more about ingredients than the crust?  There's also a style that's more common to Maryland (specifically, the Ledos Pizza chain), that's more a biscuit crust." CreationDate="2010-09-01T20:23:13.160" UserId="67" />
  <row Id="6758" PostId="6509" Text="@justkt : if you have a pizza stone, make sure you also get an oven thermometer -- I've heard of some cheaper ovens using a timer to report they were 'ready' (not necessarily at temperature), and the extra thermal mass is going to possibly make the problem of pizzas cooked one after another even more a problem." CreationDate="2010-09-01T20:28:11.783" UserId="67" />
  <row Id="6759" PostId="6298" Text="I love my imersion blender, it makes creamy veggie soups a breeze. If you don't have one you can use a normal blender, just be careful not too add too much liquid at a time." CreationDate="2010-09-01T20:32:50.867" UserId="1675" />
  <row Id="6760" PostId="6531" Score="2" Text="@Joe: Everyone knows California has _terrible_ pizza, and bagels. :)" CreationDate="2010-09-01T20:35:28.443" UserId="60" />
  <row Id="6761" PostId="6531" Text="@hobodave - Fair enough.  Uno's counts if you mean the real (first) one.  Other than that - dead on agreed.  My Chicago style recipe uses the chain Uno's as what not to do." CreationDate="2010-09-01T20:35:49.267" UserId="1816" />
  <row Id="6762" PostId="6534" Text="i also microwave citrus for 15-30 seconds (depending on size) before squeezing, especially if i'm using my hands instead of a juicer." CreationDate="2010-09-01T20:36:14.527" UserId="1236" />
  <row Id="6763" PostId="6509" Text="@Joe - interesting.  My oven has a reverse problem (it doesn't go off until well after it is at temperature)." CreationDate="2010-09-01T20:37:50.110" UserId="1816" />
  <row Id="6764" PostId="6531" Text="@Michael: Looks good." CreationDate="2010-09-01T20:40:23.167" UserId="60" />
  <row Id="6765" PostId="6477" Text="@Michael: you process the spinich hot?  I just microwave it 'til it's thawed, then squeeze it.  (I *never* cook fresh spinich ... frozen blocks of cooked spinich store easily, and is cheap, so I never see the point of buying spinich just to cook it down)" CreationDate="2010-09-01T20:49:28.220" UserId="67" />
  <row Id="6766" PostId="6494" Text="Also see : http://cooking.stackexchange.com/questions/3565/tips-for-a-small-kitchen" CreationDate="2010-09-01T20:52:38.270" UserId="67" />
  <row Id="6767" PostId="6494" Text="Also related : http://cooking.stackexchange.com/questions/2706/what-is-a-simple-and-easy-way-to-make-a-meat-dish-for-a-college-student" CreationDate="2010-09-01T20:55:08.897" UserId="67" />
  <row Id="6775" PostId="6213" Text="@Bluebelle - I agree that in its current form, this question is off-topic. Please edit it to be less subjective (b/c cost-efficiency depends on too many factors) or I will either 1) edit it myself or 2) close the question." CreationDate="2010-09-01T21:27:01.123" UserId="364" />
  <row Id="6776" PostId="2978" Text="Questions calling for a &quot;list of X&quot; should be created as CW. Converted." CreationDate="2010-09-01T21:30:12.900" UserId="60" />
  <row Id="6778" PostId="6521" Text="At least you tried to answer the question that was asked..." CreationDate="2010-09-01T21:37:27.880" UserId="1509" />
  <row Id="6779" PostId="6536" Text="This is essentially what I've ended up doing. Was just wanting to understand why there's a problem. Would it have been better to call it &quot;scrambled eggs&quot; rather than an omlette?" CreationDate="2010-09-01T21:38:36.943" UserId="1509" />
  <row Id="6780" PostId="6509" Score="1" Text="Also, never put a stone in a hot oven. Put it in before you turn the oven on (or, better yet, leave it in all the time)." CreationDate="2010-09-01T21:38:58.833" UserId="1101" />
  <row Id="6781" PostId="6531" Score="1" Text="I've never had a pizza with a primarily corn-based crust. Corn meal is used as ball-bearings to get the pizza off the peel, though, but that wouldn't apply to Chicago style which is baked in a pan." CreationDate="2010-09-01T21:41:49.707" UserId="1101" />
  <row Id="6782" PostId="6541" Text="Not sure enough to make it an answer, but I'd be inclined to think that won't work well. Gnocchi are a lot thicker than other pasta. I'd expect you get some nasty cracking, and also maybe rotting before the inside fully dried" CreationDate="2010-09-01T21:47:30.567" UserId="1393" />
  <row Id="6784" PostId="6541" Text="Why do you need to dry it rather than just freezing all of your left overs?" CreationDate="2010-09-01T22:23:41.590" UserId="1259" />
  <row Id="6785" PostId="6536" Text="@kajaco : I think in some technical sense of the term, it's a omelette, but it's likely not what most people think of as a omelette if they're used to rolled or folded ones." CreationDate="2010-09-01T22:45:13.123" UserId="67" />
  <row Id="6786" PostId="6531" Text="Why is it so easy to imagine some American saying &quot;VER - ace&quot;?" CreationDate="2010-09-01T23:30:14.967" UserId="1123" />
  <row Id="6787" PostId="6530" Score="2" Text="More hilarious in that American-style Pizza is but a caricature of true Italian pizza in the first place! Somehow this &quot;double caricature&quot; has ended up back in the home country." CreationDate="2010-09-01T23:31:48.270" UserId="1123" />
  <row Id="6788" PostId="6529" Text="@Michael at Herbivoracious: Thank you for the editing; now the question is, indeed, much better. Sometimes I am not able to correctly express the question I have in my mind." CreationDate="2010-09-01T23:36:42.843" UserId="1229" />
  <row Id="6789" PostId="6437" Text="Totally agree. I also do prefer (and use a lot) online recipes, but sometimes I simply love to have a whole coobook to read, just because.&#xA;That's why I've been asking about books instead of recipe sites. ;)" CreationDate="2010-09-01T23:59:11.330" UserId="2172" />
  <row Id="6790" PostId="6546" Score="1" Text="Agreed. One other note: if you are making bread by volume instead of weight, you are probably already off by more than 1 part in 16 anyhow, so you may as well just adjust by feel." CreationDate="2010-09-01T23:59:22.217" UserId="1393" />
  <row Id="6791" PostId="6435" Text="@tobias, Yes, definitely. I've had some wonderful MG dishes, but they always seem to rely on the novelty of the presentation / technique as the main interest in the dish rather than flavor pairings." CreationDate="2010-09-02T00:34:41.090" UserId="1259" />
  <row Id="6792" PostId="6434" Text="@Tobias, sort of. I mean that the novelty of the MG aspect shouldn't be the primary focus, but rather an enhancement to a larger dish, a part that ads to the whole rather than being the whole in and of itself. I updated my question a bit. Hope that helps." CreationDate="2010-09-02T00:39:19.113" UserId="1259" />
  <row Id="6793" PostId="6546" Score="3" Text="Gahh! Baking = science. Please do not adjust by feel. Do the math and you will have good results. That said, agreed with everything else." CreationDate="2010-09-02T00:42:03.707" UserId="446" />
  <row Id="6794" PostId="6531" Text="There is also the tomato pie (http://en.wikipedia.org/wiki/Tomato_pie) which is similar in style to the Neapolitan." CreationDate="2010-09-02T01:19:47.830" UserId="1092" />
  <row Id="6795" PostId="6551" Text="That's what I would have guessed too, but aren't (orange) carrots mainly colored with carotene, which isn't pH sensitive?" CreationDate="2010-09-02T02:07:38.493" UserId="1393" />
  <row Id="6797" PostId="6547" Text="_Pepperone_ in Italian refers to, for example, bell pepper; the translation for _black pepper_ is _pepe_. I always wondered why English uses one word, where in Italian we use two different words. `:-)`" CreationDate="2010-09-02T02:10:14.560" UserId="1229" />
  <row Id="6798" PostId="6551" Score="1" Text="@Michael: You are correct. This article at the Carrot Museum (wtf?) indicates that it is _not_ the pH at all. However, it also doesn't know why either. http://www.carrotmuseum.co.uk/turngreen.html" CreationDate="2010-09-02T02:13:07.993" UserId="60" />
  <row Id="6800" PostId="6541" Text="I would think that is not possible to dry gnocchi; if that would be possible, there would be less problems for the food industry to preserve them. Consider that gnocchi are not like other pasta." CreationDate="2010-09-02T02:23:35.093" UserId="1229" />
  <row Id="6801" PostId="6550" Text="Did you peel the carrots first? I just saw someone claim it won't happen if you peel them, but no supporting evidence." CreationDate="2010-09-02T02:29:49.353" UserId="1393" />
  <row Id="6802" PostId="6555" Text="I agree that it is harmless." CreationDate="2010-09-02T02:35:09.437" UserId="1393" />
  <row Id="6803" PostId="6541" Score="1" Text="I agree with the above comments, but I am experimentally drying some anyway...  @yossarian, freezer space is quite limited, while pantry/closets has plenty of room." CreationDate="2010-09-02T02:35:12.077" UserId="220" />
  <row Id="6804" PostId="6529" Text="Aside: Many countries have there own strange ingredients they put on &quot;pizza&quot;. In Australia, we love BBQ sauce (mixed with the usual tomato paste), in Japan, I saw a lot of tuna (and other seafood) and corn (never seen corn on US or Aussie pizzas, though I have seen prawns)." CreationDate="2010-09-02T02:45:59.757" UserId="1502" />
  <row Id="6805" PostId="6546" Text="I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver? I'll be trying it both ways to see if there is a significant difference." CreationDate="2010-09-02T02:55:47.003" UserId="403" />
  <row Id="6806" PostId="6531" Text="The neopolitan is by far my favorite, although I enjoy the others too. I'm lucky enough to have one nearby and it looks like I have one of the &quot;certified&quot; ones local too, will have to check it out." CreationDate="2010-09-02T02:58:44.317" UserId="203" />
  <row Id="6807" PostId="1386" Text="For curries, this is the best answer. It also adds a delicious flavour - most curries taste significantly better with yoghurt, better than any of the other additivies mentioned." CreationDate="2010-09-02T03:04:29.867" UserId="1502" />
  <row Id="6808" PostId="6546" Text="@sarge_smith Baking = art! ;) In all seriousness, I generally do weigh my ingredients for baking; I just don't know too many other people who do the same, so I thought it would be best to convert to volume when asking my question." CreationDate="2010-09-02T03:11:37.697" UserId="403" />
  <row Id="6809" PostId="6562" Text="Welcome Gianni. Please use English." CreationDate="2010-09-02T05:08:14.543" UserId="60" />
  <row Id="6810" PostId="6524" Text="I'll definitely try this. Climate in the oven could be responsible." CreationDate="2010-09-02T06:15:35.137" UserId="653" />
  <row Id="6811" PostId="6475" Text="True, no squeezing involved, so it won't get as dry as you might want. Result will be somewhere between sitting in a sieve and pressing, I imagine." CreationDate="2010-09-02T07:18:34.967" UserId="1274" />
  <row Id="6812" PostId="6520" Text="I actually experimented last night - my method was to use a floured plate (not oiled as I first tried) and build the pizza on that, which was easy to transfer to the hot stone.  Once it is cooked a wooden spatula can get it off easily.  Thanks for the tip though" CreationDate="2010-09-02T07:42:07.587" UserId="2010" />
  <row Id="6813" PostId="6547" Text="A friend from Italy told me it could be that ground pepper (aka paprika) is used for some cured meats. I know paprika is used in chorizo and black pepper in salami, so it might be true.&#xA;&#xA;Except for people from Germany, Switzerland and Italy, the rest of the people that I know think of meat when hearing pepperoni thanks to America." CreationDate="2010-09-02T08:55:23.450" UserId="1546" />
  <row Id="6814" PostId="6424" Text="grease eggs? Sounds like a monthly treat :)" CreationDate="2010-09-02T08:56:00.340" UserId="1824" />
  <row Id="6815" PostId="2172" Text="I believe that adding salt to the water causes a reaction in the egg proteins making them more rubbery." CreationDate="2010-09-02T09:41:40.517" UserId="2010" />
  <row Id="6816" PostId="6529" Score="1" Text="I'm surprised no-one's mentioned calzone (unless it's lurking under an alias). Am I the only one who eats this when I'm in the States?" CreationDate="2010-09-02T09:44:43.073" UserId="1274" />
  <row Id="6817" PostId="6546" Text="@luls - I think many people on this board who bake use a scale.  As I said in my answer, think of vital wheat gluten as a way to turn a lower protein flour into a higher protein flour - it's just a part of a flour that would be present if the protein content were higher." CreationDate="2010-09-02T12:10:15.630" UserId="1816" />
  <row Id="6818" PostId="6545" Text="just look to see if you have chorizo in the list of ingredients.  if you do, it will work :)." CreationDate="2010-09-02T12:26:08.337" UserId="210" />
  <row Id="6819" PostId="6574" Score="11" Text="Raw corn is delicious straight off the cob! That crunch from the corn your recipe mentions will come with a burst of sweetness that is superior to that of cooked corn. In my family, we call raw corn the &quot;gateway vegetable&quot; because it's usually the first one to be embraced by the kids, and it makes them curious about other ones." CreationDate="2010-09-02T12:49:19.483" UserId="403" />
  <row Id="6820" PostId="6567" Text="I worked at a local pizza restaurant for a couple of years, and that's exactly what we did - open the door every couple of minutes, spin the pie and pierce any bubbles with a fork." CreationDate="2010-09-02T12:53:51.953" UserId="106" />
  <row Id="6821" PostId="6567" Text="Also, from your description I'd guess that ours were over-proofed.  I wasn't the dough guy.  :)" CreationDate="2010-09-02T12:55:39.063" UserId="106" />
  <row Id="6822" PostId="6547" Text="&quot;The midwest. They cut the pizza in squares and it's not famous for being good. They also use a lot of sausage.&quot; - being from the midwest, it sounds like you're describing Pizza King, which really falls under the &quot;Chains&quot; section.  Their &quot;pizza&quot; is cardboard-like crust smeared with a ketchupy sauce and greasy meats, and known more for being cheap than good.  I can name at least 3 local pizza restaurants that are absolutely *fabulous*.  In one case they do cut their pizza in squares, but it's awesome none the less." CreationDate="2010-09-02T13:05:36.840" UserId="106" />
  <row Id="6823" PostId="6529" Text="@Tobias - ever tried a stromboli?  A calzone and stromboli are basically the same except that the sauce is baked into a stromboli while served on the side or poured on top with a calzone." CreationDate="2010-09-02T13:09:41.197" UserId="106" />
  <row Id="6824" PostId="6437" Text="I don't enjoy reading large blocks of text on a computer screen. I wonder if there are cookbooks for e-readers." CreationDate="2010-09-02T13:12:42.097" UserId="2001" />
  <row Id="6825" PostId="6574" Text="Kids love corn and carrots because of their ludicrous sugar content. I wonder if you could get them to eat sugar beets." CreationDate="2010-09-02T13:24:47.023" UserId="2001" />
  <row Id="6826" PostId="6492" Text="Depends on the vegan, but it's generally safer to assume a vegan doesn't eat honey unless they tell you otherwise. I do know one vegan with a &quot;no honey except on apples for Rosh Hashanah&quot; rule." CreationDate="2010-09-02T13:55:29.883" UserId="2251" />
  <row Id="6827" PostId="5581" Text="Check out this: http://cooking.stackexchange.com/questions/6137/fruit-peeling-techniques/6146#6146" CreationDate="2010-09-02T14:27:26.980" UserId="1511" />
  <row Id="6828" PostId="6575" Score="5" Text="+1 .. and delicious too; even when I do cook corn, I cook it much less than most folks (except when roasting, then the attraction is the browned kernels)." CreationDate="2010-09-02T14:30:29.740" UserId="1393" />
  <row Id="6829" PostId="6577" Score="1" Text="Agreed on the alternate non-mayo potato salads.  There's plenty of great ones out there that use a vinegrette, or you can go with an Austrian potato salad, where it's the starch from the potatoes that acts as the binder and gives creaminess" CreationDate="2010-09-02T14:45:59.390" UserId="67" />
  <row Id="6830" PostId="6571" Score="2" Text="Typical (virgin) olive oil is far below the smoke point required for deep-frying.  You could use the refined stuff - but that won't actually add much flavour." CreationDate="2010-09-02T15:02:37.783" UserId="41" />
  <row Id="6833" PostId="6575" Score="1" Text="@Michael Roasted corn is love!" CreationDate="2010-09-02T15:17:18.310" UserId="403" />
  <row Id="6836" PostId="3770" Text="There is also a Grade C maple syrup that is only sold for commercial purposes, not for consumer table use. It's very strongly flavored and often used as a flavoring agent in other products." CreationDate="2010-09-02T15:50:34.593" UserId="1887" />
  <row Id="6837" PostId="6422" Text="Here's a chicken recipe that uses baking powder to get a nice crisp brown skin -- I guess because of the influence on the Maillard reaction: http://thepauperedchef.com/2008/02/crisp-skinned-r.html" CreationDate="2010-09-02T15:57:13.047" UserId="1887" />
  <row Id="6838" PostId="6571" Text="@Aaronut I don't think it's *that* far below, but would probably not work well for deep frying . . . anyway, sesame oil has a higher smoke point, and would certainly add flavor (overpowering, really). My point was that all oils that you could fry in aren't flavorless." CreationDate="2010-09-02T16:00:49.463" UserId="2047" />
  <row Id="6840" PostId="5941" Text="Sounds tasty, will definitely be trying this!" CreationDate="2010-09-02T16:15:28.300" UserId="2077" />
  <row Id="6841" PostId="6587" Text="Hi there, thanks for your question!  Please note that questions calling for a list of answers (as opposed to seeking a single &quot;right&quot; answer) should be started as Community Wiki.  I've converted the question for you." CreationDate="2010-09-02T16:17:47.500" UserId="41" />
  <row Id="6842" PostId="6571" Text="You're right, it's not *that* far below, but when you're talking about smoke points, small differences matter a great deal (the oil either smokes or it doesn't).  Unrefined sesame oil is also too low (refined is high enough, but again, isn't as flavourful as pure sesame oil).  See this [list of common smoke points](http://en.wikipedia.org/wiki/Smoke_point).  I certainly don't disagree with the gist of your answer, I just felt it necessary to point out in case somebody saw this and decided to attempt a deep-fry in extra-virgin olive oil." CreationDate="2010-09-02T16:20:59.167" UserId="41" />
  <row Id="6843" PostId="6422" Text="@Martha baking powder actually contains baking soda (base) + cream of tartar (acid), leaving it with a neutral (or close to it) ph. I wonder why that recipe works; it seems that straight baking soda would do a better job." CreationDate="2010-09-02T16:23:21.703" UserId="2047" />
  <row Id="6844" PostId="6591" Score="1" Text="You might search some of the better known vegetarian blogs for tofu recipes - we tend to work with tofu a lot and know how to get the most out of it. My two best hints: (1) less use as a sub, more as its own beloved food in Asian cuisine (2) to really get it brown, pat dry and pan-fry in a single layer, for more flavor." CreationDate="2010-09-02T16:56:20.140" UserId="1393" />
  <row Id="6845" PostId="6597" Score="1" Text="That link is pretty awesome." CreationDate="2010-09-02T16:57:28.630" UserId="624" />
  <row Id="6846" PostId="6597" Text="not to mention too much work. ;o)" CreationDate="2010-09-02T16:57:43.850" UserId="1259" />
  <row Id="6847" PostId="6594" Score="1" Text="I think the lack of crispness on the duck skin would detract a lot. That is always one of the appealing parts of the duck: the nice brown, crisp skin with the fat layer underneath." CreationDate="2010-09-02T16:58:37.603" UserId="624" />
  <row Id="6848" PostId="6597" Text="Pull some of that data in here :)" CreationDate="2010-09-02T16:58:59.970" UserId="60" />
  <row Id="6849" PostId="6580" Text="+1 even though the name makes it sound disgusting..." CreationDate="2010-09-02T17:03:09.330" UserId="1259" />
  <row Id="6850" PostId="6597" Text="Wow...just wow.  +1 for that incredible link." CreationDate="2010-09-02T17:10:52.840" UserId="1236" />
  <row Id="6851" PostId="6597" Text="yeah, I've read that blog since I saw a link to it on here a while back, but had never seen that article before.  most of what I've read on there is pure gold though" CreationDate="2010-09-02T17:12:31.790" UserId="210" />
  <row Id="6852" PostId="6594" Text="yeah I think for duck the skin would have to be crisped up after cooking, unless it was cooked with the skin off, and the skin/fat was crisped up separately." CreationDate="2010-09-02T17:14:28.540" UserId="210" />
  <row Id="6853" PostId="6578" Text="Given this question: http://cooking.stackexchange.com/questions/6592/should-i-sear-meat-which-is-cooked-sous-vide-before-it-goes-in-the-bag-or-after - how did your searing work?" CreationDate="2010-09-02T17:44:36.860" UserId="1816" />
  <row Id="6854" PostId="6578" Text="Unseared, but deliberately so." CreationDate="2010-09-02T17:53:59.567" UserId="1274" />
  <row Id="6855" PostId="6585" Text="Yessir. Will do." CreationDate="2010-09-02T17:59:39.420" UserId="1274" />
  <row Id="6856" PostId="6601" Text="hopefully not too recipe requesty..." CreationDate="2010-09-02T18:14:27.463" UserId="210" />
  <row Id="6857" PostId="6602" Score="1" Text="(But personally I'd just compost 'em)." CreationDate="2010-09-02T18:24:39.303" UserId="1393" />
  <row Id="6858" PostId="6609" Text="Peanut oil has the same smoke point as sunflower and corn oil.  Canola oil is actually higher.  I was under the impression that most fried-food (or fast-food) restaurants actually use sunflower oil because it's lower in saturated fat." CreationDate="2010-09-02T18:45:02.813" UserId="41" />
  <row Id="6859" PostId="6611" Text="For the sesame oil, what you want is toasted sesame oil - you can recognize it from the deep, dark brown color. It isn't used for cooking; a few drops are added in a finished dish to add an intense sesame flavor. (Sometimes more than a few drops, in dressing form)." CreationDate="2010-09-02T18:52:47.927" UserId="1393" />
  <row Id="6860" PostId="1676" Text="Fried (the Spanish way) - use lots of (extra virgin) olive oil, hot, and use a spatula to ladle oil over the egg. This will make the egg white a little fluffier." CreationDate="2010-09-02T19:20:54.013" UserId="641" />
  <row Id="6861" PostId="1676" Text="Deep fried - this will make the egg a whole lot fluffier. Be careful break the egg over a saucer and let the egg slide into the oil." CreationDate="2010-09-02T19:22:19.923" UserId="641" />
  <row Id="6862" PostId="6609" Text="Fair food is typically peanut oil from my experience. mmm it is about that time of year anyway!" CreationDate="2010-09-02T19:32:49.830" UserId="1511" />
  <row Id="6863" PostId="6616" Score="1" Text="Great question!" CreationDate="2010-09-02T19:36:21.623" UserId="60" />
  <row Id="6864" PostId="6616" Score="1" Text="Welcome. Good question. A link to the type of smoker you have might be helpful to some people who are familiar with smoking, but not the type of smoker you are using (like me). When you say commercial do you mean for consumers or professionals? Are you trying to hot smoke or cold smoke your salmon? Cold smoked would be like the salmon you'd traditionally put on a bagel or buy at the grocery store as smoked salmon." CreationDate="2010-09-02T19:38:06.247" UserId="1259" />
  <row Id="6865" PostId="6611" Text="+1: These are good suggestions and background info." CreationDate="2010-09-02T19:40:54.053" UserId="1123" />
  <row Id="6866" PostId="6611" Text="@Michael: Toasted sesame oil is used for frying rice in East Asian cuisine." CreationDate="2010-09-02T19:41:38.577" UserId="1123" />
  <row Id="6867" PostId="6616" Text="Some what similar question with interesting book link in an answer: http://cooking.stackexchange.com/questions/6409/hot-smoked-salmon-on-big-green-egg" CreationDate="2010-09-02T19:42:09.963" UserId="1816" />
  <row Id="6868" PostId="6611" Text="@Michael: I thought of pointing that out (I've pointed it out in other answers) but decided to stick to cooking oils.  Your point is of course correct, as long as the toasted sesame oil is *not* used for cooking.  I also add 1 tsp - 1 tbsp in many stir-fry sauces.  Of course, if we're getting into non-cooking oils then there's also chili oil and many of the more esoteric nut oils, etc.  Definitely not an exhaustive list here. :)" CreationDate="2010-09-02T20:03:55.830" UserId="41" />
  <row Id="6869" PostId="6608" Text="How would you make apple-glaze?" CreationDate="2010-09-02T20:04:07.593" UserId="27" />
  <row Id="6870" PostId="6615" Text="I agree, it's quite versatile and can substitute well for many other oils.  Note that it does have a lower smoke point than the refined peanut/sunflower/canola oils and is probably not suitable for deep-frying (but is still great for pan-frying)." CreationDate="2010-09-02T20:05:37.577" UserId="41" />
  <row Id="6871" PostId="6609" Text="Olive and canola are my choices as well. That's all I keep on hand." CreationDate="2010-09-02T20:16:18.620" UserId="1016" />
  <row Id="6872" PostId="6615" Text="@Aaron: I do very little deep frying, so my knowledge on that is only from reading, not from experience, but from what I understand you deep fry at 375F, 400F max.  Peanut and sunflower seem to have a SP of 450, and grape seed is 420, which is obviously different, but should still be in the &quot;safe&quot; range for deep frying, no?" CreationDate="2010-09-02T20:28:30.987" UserId="1236" />
  <row Id="6873" PostId="6620" Score="1" Text="Great question!  Favorited so I can (hopefully) start using more of the chilis I like in meals I make for my wife :)" CreationDate="2010-09-02T20:35:51.063" UserId="1236" />
  <row Id="6874" PostId="6554" Text="Good answer. Also, the soaking water can have dirt in it, which you might not want to eat! That's an argument for at least rinsing your beans before you pressure cook them! (And in my experience, soaking beans before pressure cooking does improve the texture...)" CreationDate="2010-09-02T20:38:13.293" UserId="45" />
  <row Id="6875" PostId="6615" Score="1" Text="@stephen: 375° F is typical, but I've seen recipes calling for higher temperatures - it depends on what you're frying.  You also want a safety margin, since the temperature isn't necessarily going to be perfectly uniform; if you're deep frying at 400° F, then a 450° F smoke point is totally safe, but 420° F is a little on the risky side; one slip and it's burnt.  I'm sure that professionals can deal with such tight margins easily, but I wouldn't recommend it to a novive-to-intermediate home cook." CreationDate="2010-09-02T20:43:16.127" UserId="41" />
  <row Id="6876" PostId="6615" Text="@Aaron: great point, noted in case I ever start using the deep fryer I received as a gift :) Thanks for the info!" CreationDate="2010-09-02T20:44:03.723" UserId="1236" />
  <row Id="6877" PostId="6615" Text="Ah, well if you have an actual deep fryer then that's another story; the whole idea of those is that they're basically worry-free.  I was really think of deep-frying in a wok or pan, which is considerably less precise (but still just as delicious)." CreationDate="2010-09-02T20:45:43.643" UserId="41" />
  <row Id="6878" PostId="6620" Text="Is this for the purpose of eating the pepper itself, or using it in a dish?  How the pepper is cooked affects so much about how hot it ends up being." CreationDate="2010-09-02T20:47:19.757" UserId="41" />
  <row Id="6879" PostId="6613" Text="I assume &quot;dock the dough&quot; means poke it with a fork all over the place?" CreationDate="2010-09-02T20:56:06.413" UserId="211" />
  <row Id="6880" PostId="6620" Text="@aaronut - I don't want to eat the pepper by itself, but I may use it in a dish either raw or cooked." CreationDate="2010-09-02T21:04:44.237" UserId="1393" />
  <row Id="6881" PostId="6615" Text="Makes sense - I can only imagine that deep frying in a cast iron dutch oven would be a combination of fun, delicious, and potentially dangerous.  Which means it's right up my alley! :)" CreationDate="2010-09-02T21:06:20.787" UserId="1236" />
  <row Id="6882" PostId="6620" Text="I've got a hunch that sugar and fat would be key to this, but I have to experiment a little.  Most of my time is normally spent trying to *bring out* the heat." CreationDate="2010-09-02T21:11:37.320" UserId="41" />
  <row Id="6883" PostId="6606" Text="Related : http://cooking.stackexchange.com/questions/701/what-oil-or-fat-to-use-for-different-purposes ; http://cooking.stackexchange.com/questions/670/when-is-a-cooking-oil-not-appropriate-to-substitute-for-another" CreationDate="2010-09-02T21:22:48.973" UserId="67" />
  <row Id="6884" PostId="6580" Text="@yossarian It's made from pureed vegans, so it has to be good." CreationDate="2010-09-02T21:29:08.293" UserId="1393" />
  <row Id="6885" PostId="6477" Text="I'm speaking of frozen spinach too, but I don't think you get maximum juice extraction unless you get it all the way hot first, to break down the cells. I like the spinach in my fillings to be as dry as humanly possible." CreationDate="2010-09-02T21:31:56.690" UserId="1393" />
  <row Id="6886" PostId="6611" Text="@Noldorin - I've never seen the toasted sesame oil used for the frying of fried rice; what I've seen is that you fry with peanut oil and then drizzle in the toasted sesame oil at the end. Reference for the other way?" CreationDate="2010-09-02T21:45:59.987" UserId="1393" />
  <row Id="6887" PostId="6608" Text="Cover everything with water, simmer about 30min, filter, simmer until you got the desired density." CreationDate="2010-09-02T21:46:37.417" UserId="641" />
  <row Id="6888" PostId="6625" Score="9" Text="I forgot to add that any form of fat (cream, half&amp;half, full-fat milk, butter or even oil) should do the same thing because capsacin is fat soluble. That's why the most effective to cool off after eating hot foods is drinking milk rather than water or other beverages." CreationDate="2010-09-02T21:50:28.123" UserId="2309" />
  <row Id="6889" PostId="6580" Score="1" Text="naah, vegans are stringy and flavourless." CreationDate="2010-09-02T22:12:15.450" />
  <row Id="6890" PostId="6581" Text="salmonella doesn't actually exists inside the egg, it is the shells which get contaminated. also what you probably mean is soft-cooked egg yolks, as hard-boiled simply won't emulsify the same." CreationDate="2010-09-02T22:13:23.730" />
  <row Id="6891" PostId="6587" Text="A compote is an awesome idea - not so much trouble as jam-making, and you can go through it pretty fast if you eat it on breakfast things (pancakes, french toast) and desserts (cakes and ice cream)! I think I made something like this a while back: http://funnfud.blogspot.com/2008/02/cardamom-flavored-plum-compote-with.html (And if you're cooking them, you can also let them ripen pretty thoroughly to try and get them sweeter.)" CreationDate="2010-09-02T22:27:33.547" UserId="1672" />
  <row Id="6892" PostId="6628" Text="The brand most chefs use, Activa GS, is from a microbial source - see http://buyersguide.foodproductdesign.com/media/54/library/FPDajinomoto5.pdf ." CreationDate="2010-09-02T22:49:32.047" UserId="1393" />
  <row Id="6893" PostId="6628" Text="And, um, nummy! Here are the purported benefits for industrial use on chicken: &#xA;&#xA;It is compatible with existing processes and equipment and provides the following benefits:&#xA;&#xA;• Added value to trim&#xA;• Effective in raw restructuring&#xA;• Improves portion control&#xA;• Modifies texture&#xA;• Replicates appearance and taste perception of high quality, whole muscle&#xA;chicken breast and thigh items&#xA;• Improves products containing mechanically deboned meat&#xA;• Creates new product opportunities" CreationDate="2010-09-02T22:52:00.453" UserId="1393" />
  <row Id="6894" PostId="6627" Score="2" Text="Ah, but when you bake a chicken breast, you don't want a crispy texture.  That's *exactly* what you want with wings." CreationDate="2010-09-02T23:09:47.457" UserId="41" />
  <row Id="6895" PostId="6630" Text="nitpick: if the problem with deep frying is concern about oil absorption, you will actually get less absorbtion via deep frying than shallow." CreationDate="2010-09-02T23:11:02.947" />
  <row Id="6896" PostId="6581" Text="Julia Child - http://www.seriouseats.com/recipes/2008/05/julia-child-cooked-egg-mayonnaise-recipe.html" CreationDate="2010-09-02T23:15:50.770" UserId="641" />
  <row Id="6897" PostId="6581" Text="@roux - salmonella 'could' be inside the egg. That's the whole issue. http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety" CreationDate="2010-09-02T23:18:38.517" UserId="641" />
  <row Id="6898" PostId="6625" Score="1" Text="Interesting answer! I know about eating fat after your tongue is already burning to reduce the pain, but I would have thought adding fat to the dish itself would almost make things worse. I would have guessed it would dissolve the capsaicin and make it more widely spread throughout the dish. I'll have to give this a try." CreationDate="2010-09-02T23:34:01.620" UserId="1393" />
  <row Id="6899" PostId="6409" Text="I think a meta discussion may be warranted as cooking in the big-green-egg may require some additional information.  Some responses to this question may be more generic, and might apply to all smoking equipment, but I would also like to see if there are any egg heads in the forum that might have some specific advice.  I guess we'll see where the answers take us.  if we get some BGE specific answers then that might be a sign as well." CreationDate="2010-09-03T00:14:02.980" UserId="2274" />
  <row Id="6901" PostId="6529" Text="I love calzone. As far as I remember, in Italy the sauce is placed on top of calzone before to bake it; to say it all, they place a little of tomato sauce on top of calzone." CreationDate="2010-09-03T00:26:13.757" UserId="1229" />
  <row Id="6902" PostId="6545" Text="@Sam: I will try that the next time I grab some chorizo. `:-)`" CreationDate="2010-09-03T00:28:56.690" UserId="1229" />
  <row Id="6903" PostId="6630" Text="I actually agree about the wing sauce; I was taught to use Frank's Red Hot + butter, but though the wing sauce would be worth a try. It's not as good!" CreationDate="2010-09-03T00:46:11.077" UserId="364" />
  <row Id="6904" PostId="6626" Text="Is this the recipe for Buffalo Chicken Wings?" CreationDate="2010-09-03T00:49:57.660" UserId="1229" />
  <row Id="6905" PostId="6632" Text="For those who (like me) thought, &quot;A chimney what?&quot;, here it is: http://en.wikipedia.org/wiki/Chimney_starter" CreationDate="2010-09-03T00:50:28.713" UserId="364" />
  <row Id="6906" PostId="6633" Text="True, thanks.  I kept that in mind while cooking - and I had a pan that fit the top of the chimney starter perfectly, which kept it very stable." CreationDate="2010-09-03T00:59:59.533" UserId="1129" />
  <row Id="6907" PostId="6626" Text="@kiamlaluno Yes, these are Buffalo chicken wings that I'm looking for help with." CreationDate="2010-09-03T01:03:37.057" UserId="364" />
  <row Id="6908" PostId="6626" Score="1" Text="The steam-chill-bake method is better than deep fried anyway, in my experience." CreationDate="2010-09-03T01:09:49.930" UserId="41" />
  <row Id="6909" PostId="6605" Text="+1 Scrambled tofu is about the only thing I can think of.." CreationDate="2010-09-03T01:18:47.980" UserId="152" />
  <row Id="6910" PostId="6616" Text="The type of smoker that I have is a Master Built. I used the recipe from http://www.salmonuniversity.com/rs_htss01_index.html&#xA;this site. I am hot smoking for hours, rather than for a short period of time as suggested by the answer given.  I wonder - does the brining for 24 - 36 hours  along with the 20 minutes of cold smoking suffice for adequate (safe) cooking time? Also, it seems that this type of smoked salmon would be very perishable. Roux is correct that I want more moist and succulent salmon." CreationDate="2010-09-03T01:40:19.263" UserId="1184" />
  <row Id="6911" PostId="3585" Text="I have voted to close this as it is guaranteed to be subjective and argumentative. It is fundamentally no different than the many other &quot;I have X, what can I do with it&quot; questions we close every day." CreationDate="2010-09-03T01:40:50.587" />
  <row Id="6912" PostId="5805" Text="Fun fact: the day they stopped using tallow, Saint Julia cried." CreationDate="2010-09-03T01:41:38.900" />
  <row Id="6913" PostId="5808" Text="suet is actually more specifically the fat from around the kidneys (not the caul fat, the actual thick fat). It has a slightly different texture, and I do not think that substituting tallow will work in applications such as fruitcakes or spotted dick or whatnot." CreationDate="2010-09-03T01:42:45.170" />
  <row Id="6915" PostId="1693" Score="1" Text="&quot;Heirloom tomatoes&quot; You're certainly using the terminology correctly, but all I can think is how you and the person who inherited a can of chick peas (http://cooking.stackexchange.com/q/5627/) must have just come from the same reading of the will." CreationDate="2010-09-03T01:45:25.197" UserId="43" />
  <row Id="6916" PostId="6627" Text="Dunno about you, but I do mine skin-on and definitely want the crisp. That being said.. 45 minutes at 425 is stil way, way too long." CreationDate="2010-09-03T01:46:01.467" />
  <row Id="6917" PostId="6601" Score="1" Text="Eat it, it’s very good ;)" CreationDate="2010-09-03T01:47:30.870" UserId="2117" />
  <row Id="6918" PostId="6642" Score="3" Text="And anyway the effect would be the opposite, making it boil slower" CreationDate="2010-09-03T01:52:39.767" UserId="2215" />
  <row Id="6919" PostId="6626" Score="2" Text="+1 for mom's approval" CreationDate="2010-09-03T01:55:27.163" UserId="2299" />
  <row Id="6920" PostId="6611" Text="Sesame oil is great for marinating. (If the flavor fits)" CreationDate="2010-09-03T02:03:37.900" UserId="2215" />
  <row Id="6921" PostId="1483" Text="@Adam Shiemke: You are reporting that this question is a duplicate of itself. `:-)`" CreationDate="2010-09-03T02:04:50.163" UserId="1229" />
  <row Id="6922" PostId="1799" Text="Here in Western Washington I picked some more blueberries this afternoon (Sept 2)" CreationDate="2010-09-03T02:08:44.313" UserId="2299" />
  <row Id="6923" PostId="6627" Text="It's actually not.  Chicken breasts don't have much fat and will dry out if you bake them that long.  Wings have much more fat and are being constantly &quot;basted&quot; in their own juices.  It might be non-intuitive but contrary to what several people are implying, breasts are best with *shorter* oven cooking times because of their leanness." CreationDate="2010-09-03T02:11:05.653" UserId="41" />
  <row Id="6924" PostId="6643" Text="I suspect it is because as the salt is dissolved, that portion of water (salty) is now denser and remains at the bottom of the pan and gets more exposure to the heated bottom.  Pure speculation though." CreationDate="2010-09-03T02:13:52.363" UserId="2299" />
  <row Id="6925" PostId="6643" Score="13" Text="I would assume the instant boiling is an effect of adding nucleation sites, though this too is speculative." CreationDate="2010-09-03T02:17:29.773" UserId="1670" />
  <row Id="6926" PostId="6632" Score="3" Text="Chimney starters are the charcoal users friend. Don't head for the grill without one." CreationDate="2010-09-03T02:19:53.080" UserId="1670" />
  <row Id="6927" PostId="6631" Score="1" Text="The bleu cheese and rabbit food is for appearances and children only. Do not consume any of this or face great shame." CreationDate="2010-09-03T02:22:06.810" UserId="60" />
  <row Id="6928" PostId="6631" Text="@hobodave, I do have to say that although I would never dip one of these precious wings in a store-bought blue cheese dip, you can make a homemade one that's really quite an excellent accompaniment (especially if you really ramp up the spices and heat in this technique).  I think a lot of the bad press on blue cheese comes from the fact that they call it blue cheese when it's really ranch dressing with half an ounce of blue cheese blended in." CreationDate="2010-09-03T02:48:05.247" UserId="41" />
  <row Id="6929" PostId="6655" Score="2" Text="Agreed; it isn't a perfect substitute, but generally a pretty acceptable one. And yes, I'd use one good sized globe like that for 2 Asian eggplants. Close enough." CreationDate="2010-09-03T03:19:23.930" UserId="1393" />
  <row Id="6930" PostId="6643" Score="3" Text="@dmckee - I think that is right as well; it isn't that you've suddenly reached the boiling point, you just release a bunch of bubbles of oxygen that are trying to come out of solution." CreationDate="2010-09-03T03:20:56.440" UserId="1393" />
  <row Id="6931" PostId="6659" Score="1" Text="Sounds right to me; double bagging is a good idea as it will both solve the issue of anything on the outside of the first bag, and I believe roughly square the impermeability of a single bag." CreationDate="2010-09-03T03:30:24.617" UserId="1393" />
  <row Id="6932" PostId="6613" Text="DOH! (or should I say DOUGH!) Yes, to dock dough means to poke holes all over it." CreationDate="2010-09-03T03:35:25.477" UserId="2239" />
  <row Id="6933" PostId="6643" Text="bingo. adding salt to water that is almost at the boil makes it appear as though it has hit the boil; in reality it's just causing some oxygen to fall out of solution, and you'll note the temperature does not jump above 100C." CreationDate="2010-09-03T03:43:32.343" />
  <row Id="6934" PostId="6631" Score="2" Text="@hobodave: blue cheese, or fromage bleu, please. bleu cheese just grates. (apologies for the pun)." CreationDate="2010-09-03T03:44:44.243" />
  <row Id="6935" PostId="6627" Text="wings do not have that much more fat than breasts," CreationDate="2010-09-03T03:45:28.610" />
  <row Id="6936" PostId="4824" Text="creme brulee, by definition, doesn't use egg whites. that is called a souffle." CreationDate="2010-09-03T03:46:54.833" />
  <row Id="6938" PostId="6649" Text="Geoff had some of your pickled green beans on hand when I visited him last October - they were amazing!  I'd have to say the ones you grew are just fine." CreationDate="2010-09-03T04:37:55.643" UserId="3" />
  <row Id="6939" PostId="5808" Text="The terms are used interchangeably in my books, so I didn't know that.  Thanks for the correction" CreationDate="2010-09-03T04:41:35.813" UserId="446" />
  <row Id="6940" PostId="6649" Text="I think I have been experimenting too much with &quot;new to me&quot; varieties. Lately they have been either too stringy, too broad, not green enough or not straight enough. I'm hoping to find the very best kind to plant next year." CreationDate="2010-09-03T04:57:43.160" UserId="1184" />
  <row Id="6941" PostId="6660" Text="Intriguing...unfortunately, I have an automatic machine and just listen to it do the tamping." CreationDate="2010-09-03T05:44:03.497" UserId="2299" />
  <row Id="6942" PostId="6667" Score="4" Text="At least where I come from, hashbrowns are by definition grated; anything else is *homefries*, and the technique is different." CreationDate="2010-09-03T06:45:16.083" UserId="1393" />
  <row Id="6946" PostId="6014" Text="uhh.. one dusts something in flour first, then egg. the other way around won't get you very far." CreationDate="2010-09-03T07:58:39.760" />
  <row Id="6947" PostId="6659" Text="what's with these semipermeable bags anyway!" CreationDate="2010-09-03T08:10:17.890" UserId="1824" />
  <row Id="6948" PostId="6662" Score="4" Text="yet there's something gross about an onion that's had its essence ameliorated. When I used to frequent kebab shops, I'd be able to sense water-stored onions, and the shop would go onto the avoid list." CreationDate="2010-09-03T08:12:32.730" UserId="1824" />
  <row Id="6950" PostId="6667" Text="Thanks for the comment; I was afraid of that; edited to include more specifications and pictures...." CreationDate="2010-09-03T09:02:09.097" UserId="725" />
  <row Id="6952" PostId="6669" Text="Thanks for your answer, though I was looking more for loose fried potatoes, not potatoe patties/pancakes. I've updated the question to include the clarification (and pictures!). (Though I have had similar problems with making potato pancakes too, so thanks for the advice!)" CreationDate="2010-09-03T09:04:55.693" UserId="725" />
  <row Id="6953" PostId="6641" Text="the best way to make water boil faster is to put on a tight fitting lid.  Or move to a much higher altitude.  which ever is easier." CreationDate="2010-09-03T09:23:32.207" UserId="210" />
  <row Id="6954" PostId="6637" Text="Agreed -- it's much more common in Europe to find things like this in tubes (anchovy paste, mustard, etc.)" CreationDate="2010-09-03T09:45:53.910" UserId="67" />
  <row Id="6955" PostId="6674" Score="1" Text="Great point on not crowding the pan, I went to edit that into my answer after re-reading it, came back and yours was much more thorough :) Also, +1 from me for the oven idea.  That works great." CreationDate="2010-09-03T09:47:19.393" UserId="1236" />
  <row Id="6956" PostId="6676" Text="How do you pull off slice potatoes?  I always assume that diners cheated and deep fried 'em.  I just can't pull off crispy with sliced potatoes unless I've got enough oil to shallow fry 'em.  (or cut 'em thick, so they're basically the thickness of any cubes I'd have made, but then you lose out on some crispy exterior)" CreationDate="2010-09-03T10:07:02.433" UserId="67" />
  <row Id="6957" PostId="6547" Text="The Midwest is also very big, but you´ll have to agree that the proportion of good pizzerias there is worse than in the East coast. I´ll ask you next time.&#xA;&#xA;At least, we agree on the square cut happening there. Could that count as American? I haven´t seen it anywhere else." CreationDate="2010-09-03T10:40:38.440" UserId="1546" />
  <row Id="6958" PostId="6674" Text="I suspect that may be my problem... I know I usually have a couple layers, and try to stir; I should've known that was the culprit!&#xA;&#xA;Thanks!" CreationDate="2010-09-03T10:53:53.797" UserId="725" />
  <row Id="6959" PostId="6676" Text="Thanks for a great, thorough answer! I wish I could accept more than one... I think the key is a combination of having a hot pan and small batch size... &#xA;&#xA;Also, I suspect that I will have boiling potatoes on my stovetop at dinnertime more and more often now, in preparation for the next morning... :-)" CreationDate="2010-09-03T10:58:46.923" UserId="725" />
  <row Id="6960" PostId="6599" Text="This sounds delicious and I have all of the ingredients. I'll be trying this soon :)" CreationDate="2010-09-03T11:00:46.103" UserId="1484" />
  <row Id="6961" PostId="6662" Text="&quot;Advantage&quot; depends on the dish and the intended audience(is that the right word for the consumer of food?) -- if a tempering of the onioney goodness is desired, this is a great option, but often that harshness is exactly what is desired from the onion..." CreationDate="2010-09-03T11:03:42.483" UserId="725" />
  <row Id="6962" PostId="6348" Score="1" Text="yossarian, inductive is electric too - regardless of whether you think they're not ;-) If you want to be specific, I suggest using the term &quot;resistive electric&quot;. If you use the term electric to mean resistive electric, then people who know that inductive is electric (which is the majority - I mean, does anyone think inductive cookers are powered by gas? ;-) ) will misunderstand you. So my comment stands - you need to qualify your term &quot;electric&quot; ;-)" CreationDate="2010-09-03T11:15:11.760" UserId="2261" />
  <row Id="6963" PostId="6676" Text="@Joe: I slice them a little thicker than the picture in the question (not much, though), use a little more oil, a higher temp, and less at a time.  Technically it could probably be considered cheating and deep frying - while I don't completely cover the slices with oil, I do use quite a bit.  So yeah, like you were saying, it's basically a shallow fry :)" CreationDate="2010-09-03T11:20:40.500" UserId="1236" />
  <row Id="6964" PostId="6676" Text="@TJ Ellis: No problem, good luck!  If you're already gonna have some potatoes on the stove, consider throwing some twice-baked potatoes in the mix.  They're really easy and freeze well.  Bake, halve, scoop, mash, mix with milk/butter/sour cream/cheese/bacon/etc, put back in skins, bake again, wrap, freeze!" CreationDate="2010-09-03T11:23:36.407" UserId="1236" />
  <row Id="6965" PostId="6637" Text="These are the best.  They last forever in the fridge too, so there is no waste." CreationDate="2010-09-03T12:02:38.393" UserId="251" />
  <row Id="6966" PostId="3585" Text="thanks for your question! Please note that questions calling for a list of answers (as opposed to seeking a single &quot;right&quot; answer) should be started as Community Wiki. I've converted the question for you." CreationDate="2010-09-03T12:46:11.490" UserId="364" />
  <row Id="6967" PostId="6682" Score="1" Text="Hm...you already got my favorite.  My mom got me a re-print of the 1950's era Betty Crocker.  She still has one from her grandmother from an even earlier era." CreationDate="2010-09-03T14:07:56.440" UserId="1816" />
  <row Id="6970" PostId="6643" Score="1" Text="Try this in the microwave: Use a pyrex measuring cup, and nuke a cup of water for about 2 minutes.  Watch during the last minute, so that you can time when it starts to boil.  Lets assume 1:45.&#xA;Now, do it again, but only nuke it for 1:40.  &#xA;Take it out, and add a spoonful of salt (Stand back!!!!)  It should explode into a boil.&#xA;&#xA;What happened is you actually raised the temperature of the water above 100 deg. But the boiling action requires nucleation points (salt crystals!)  In the pot on a stove, the bottom is above 100, but the top isn't. Adding salt causes the bottom to nucleate." CreationDate="2010-09-03T15:03:35.673" UserId="1148" />
  <row Id="6971" PostId="6693" Text="+1 for beating me by 48 seconds!" CreationDate="2010-09-03T15:04:57.577" UserId="1236" />
  <row Id="6973" PostId="6693" Score="1" Text="Also, great description in the last sentence.  I didn't really make it clear in my answer that you're still technically sautéing/frying when you caramelize.  +1 again if I could :)" CreationDate="2010-09-03T15:07:11.320" UserId="1236" />
  <row Id="6974" PostId="6638" Text="I've noticed that throwing some food in there will cause it to boil much faster because it seems to trap a lot of the heat" CreationDate="2010-09-03T15:08:24.167" UserId="841" />
  <row Id="6975" PostId="6693" Text="@stephen, I'm pretty sure you get all your rep by following me around and quickly copying my answers. I'm on to you! ;o)" CreationDate="2010-09-03T15:08:32.267" UserId="1259" />
  <row Id="6976" PostId="6693" Text="@yossarian: Hmm...I am a programmer...maybe I wrote a quick script that follows you, rewrites based on a dictionary, and posts quickly enough that it looks legit!  ;)" CreationDate="2010-09-03T15:11:11.830" UserId="1236" />
  <row Id="6977" PostId="6696" Score="1" Text="It actually is pretty good at steaming vegetables." CreationDate="2010-09-03T15:13:47.183" UserId="1148" />
  <row Id="6978" PostId="6693" Text="...my mission today is to bend the laws of space and time and beat you by a minute on at least one answer :)" CreationDate="2010-09-03T15:16:03.993" UserId="1236" />
  <row Id="6979" PostId="6693" Text="@stephen, I like the way you think! Can you write me one of those for hobodave?" CreationDate="2010-09-03T15:36:36.967" UserId="1259" />
  <row Id="6980" PostId="2019" Text="&quot;...they should have a glow-in-the-dark version of Easy Cheese. It's not like the product has any integrity to begin with. If you buy a room-temperature cheese that you squeeze out of a can, you probably won't get mad because it glows in the dark too.&quot;  (Mitch Hedberg)" CreationDate="2010-09-03T15:45:08.633" UserId="1236" />
  <row Id="6981" PostId="6674" Text="With respect to starting from raw - you can really help yourself out by pre-cooking in the microwave before you brown in the pan." CreationDate="2010-09-03T15:50:47.667" UserId="1672" />
  <row Id="6982" PostId="6695" Score="4" Text="How 'bout a 1 food per answer limitation so it's easy to see the top few?" CreationDate="2010-09-03T16:00:20.747" UserId="2325" />
  <row Id="6983" PostId="6693" Text="@yossarian: BANNED!!1" CreationDate="2010-09-03T16:03:41.197" UserId="60" />
  <row Id="6984" PostId="6695" Score="2" Text="@Tim: The whole 1 per answer is actually discouraged. This site isn't meant for polls. In particular it doesn't scale well." CreationDate="2010-09-03T16:08:08.247" UserId="60" />
  <row Id="6985" PostId="6704" Text="Should be a community wiki since everyone might have a different opinion on which book is the 'best' book." CreationDate="2010-09-03T17:05:23.037" UserId="27" />
  <row Id="6986" PostId="6634" Text="Very interesting, I'm not familiar with this technique (nor did I know that the one I was using was advocated by Alton Brown).  The only downside I can see is that it doesn't seem to allow for any additional seasoning before baking (I suspect too much seasoning on the raw chicken would interfere with the effects of the baking powder)." CreationDate="2010-09-03T17:11:32.917" UserId="41" />
  <row Id="6987" PostId="6634" Text="By the way, there's nothing wrong with outbound linking but you should try to summarize the contents in your answer.  Otherwise the answer's no good if the URL breaks later on.  That's the only reason I didn't upvote." CreationDate="2010-09-03T17:13:07.923" UserId="41" />
  <row Id="6988" PostId="6704" Text="@Kyra: Please flag for Mod Attn instead of commenting. (new approach) Thanks. :)" CreationDate="2010-09-03T17:15:00.313" UserId="60" />
  <row Id="6989" PostId="6709" Text="While this is a wonderful book, I worry that it may confuse or intimidate the novice cook who isn't ready for the details that McGee gives." CreationDate="2010-09-03T17:17:56.650" UserId="1887" />
  <row Id="6990" PostId="6698" Text="I make corn on the cob in the microwave all the time -- the texture is almost as good as boiled, and it's a lot less work." CreationDate="2010-09-03T17:20:10.083" UserId="1887" />
  <row Id="6991" PostId="6709" Text="@Martha - I originally bought the book 10 years ago as a &quot;novice&quot;. And Brett said that he is already a decent cook. So, I think it fits his question well." CreationDate="2010-09-03T17:24:34.093" UserId="1759" />
  <row Id="6992" PostId="6669" Text="Sounds like most recipes for latkes -- a traditional Hannukah food." CreationDate="2010-09-03T17:27:27.090" UserId="1887" />
  <row Id="6993" PostId="6710" Score="1" Text="I try to use almost exclusively tapioca in pies.  Cornstarch dulls the flavors of fruit, as does flour." CreationDate="2010-09-03T17:29:39.557" UserId="1816" />
  <row Id="6994" PostId="6693" Text="You're banned, @yossarian!1!" CreationDate="2010-09-03T17:29:47.207" UserId="1259" />
  <row Id="6995" PostId="6693" Text="@hobodave, sweet. The script even works for comments!" CreationDate="2010-09-03T17:30:22.527" UserId="1259" />
  <row Id="6996" PostId="6682" Text="Hi there, thanks for your question! Popularity is rather subjectively defined (highest-rated? copies sold? total or per year? etc.); it's OK for a question to have no single correct answer, but questions asking for a &quot;list&quot; of items should generally be started as Community Wiki.  I've converted the question for you." CreationDate="2010-09-03T17:32:55.573" UserId="41" />
  <row Id="6997" PostId="6710" Text="@justkt: Indeed, this has [come up before](http://cooking.stackexchange.com/questions/105/is-there-an-alternative-to-cornstarch/115#115). ;)  I rely heavily on tapioca not just in pies and other baked goods but also many sauces because you need so little of it to thicken." CreationDate="2010-09-03T17:36:15.223" UserId="41" />
  <row Id="6998" PostId="6713" Score="1" Text="+1 for Ratio. Another book on my shelf. ;~)" CreationDate="2010-09-03T17:37:23.333" UserId="1759" />
  <row Id="6999" PostId="6710" Text="and apparently I repeated myself!  Oy." CreationDate="2010-09-03T17:38:16.513" UserId="1816" />
  <row Id="7001" PostId="6691" Score="3" Text="Almost a duplicate: [What's the difference between pan frying, sauteing, and shallow frying?](http://cooking.stackexchange.com/questions/125/whats-the-difference-between-pan-frying-sauteing-and-shallow-frying)." CreationDate="2010-09-03T17:40:50.113" UserId="41" />
  <row Id="7002" PostId="6691" Text="To answer the second part of your question, you would have to define what you mean by &quot;cook&quot;.  What exactly are you doing to cook them?" CreationDate="2010-09-03T17:41:39.440" UserId="41" />
  <row Id="7003" PostId="6709" Text="@wdypdx22 Okay. I withdraw my reservation. (I wasn't sure, so I didn't down-vote -- just comment.)" CreationDate="2010-09-03T17:42:30.603" UserId="1887" />
  <row Id="7004" PostId="6714" Text="I'm all about grain-free foods for my cat, but I've always been under the impression that grains in general (although not necessarily corn specifically) are *good* for humans and other omnivores, nutritionally speaking.  Not wanting to get into a full-fledged debate over this (IANAN) but perhaps you could provide a link or reference explaining that point?" CreationDate="2010-09-03T17:45:33.927" UserId="41" />
  <row Id="7005" PostId="6714" Text="@Aaronut The following link explains &quot;neolithic foods&quot; in the context of the &quot;paleolithic diet.&quot;  I can not vouch for the impartiality of the argument made in the article though. http://www.earth360.com/diet_paleodiet_balzer.html" CreationDate="2010-09-03T18:04:25.737" UserId="2339" />
  <row Id="7006" PostId="6693" Text="@aaronut, I've updated my answer. I'm not convinced that either of us was correct (or that there even is a &quot;correct&quot; on this subject) and I've reflected that in my answer." CreationDate="2010-09-03T18:11:02.023" UserId="1259" />
  <row Id="7007" PostId="6693" Text="Looks good to me." CreationDate="2010-09-03T18:11:21.243" UserId="41" />
  <row Id="7008" PostId="6709" Score="1" Text="This book is fascinating, but I think it's a bit too sciencey and abstract to directly apply to the kitchen in most cases. I recently heard an interview with McGhee where he admitted this, which is why he's got a new book coming out. The new book looks like it would probably answer this question. http://www.amazon.com/Keys-Good-Cooking-Making-Recipes/dp/1594202680/ref=ntt_at_ep_dpt_2" CreationDate="2010-09-03T18:21:38.707" UserId="1259" />
  <row Id="7009" PostId="6713" Text="Cooks illustrated is great. The Best Recipe is the book that really taught me how to cook with all their discussion of **why** and not just **how**." CreationDate="2010-09-03T18:22:49.507" UserId="1259" />
  <row Id="7010" PostId="6693" Text="That was a fast script write @yossarian...mine doesn't do comments...think you can toss me a copy on the sly? :) Also great updates to your answer.  It really is a confusing set of terms." CreationDate="2010-09-03T18:24:56.483" UserId="1236" />
  <row Id="7011" PostId="6700" Text="I tried scrambled eggs a few times. The texture made me gag though." CreationDate="2010-09-03T18:30:11.403" UserId="86" />
  <row Id="7012" PostId="1115" Text="I've used this method with much success.  Definitely the fastest method I've found to date (that is also thorough)." CreationDate="2010-09-03T19:29:06.797" UserId="1236" />
  <row Id="7013" PostId="6430" Text="@hobodave I wouldn't expect the exact same results, but what is &quot;markedly different&quot; about it?" CreationDate="2010-09-03T19:30:27.543" UserId="2047" />
  <row Id="7014" PostId="6715" Text="+1 for steaming" CreationDate="2010-09-03T20:18:06.047" UserId="1307" />
  <row Id="7015" PostId="6430" Text="Everything. http://cooking.stackexchange.com/questions/3440/what-is-the-purpose-of-dry-aging-a-steak/3451#3451" CreationDate="2010-09-03T20:33:56.360" UserId="60" />
  <row Id="7016" PostId="6709" Text="Phenomenal book, and I think everyone who has an interest in a deep understanding of how cooking works should have it, but I also agree it isn't necessarily the technique book that @justkt might have in mind. Looking forward to his new book." CreationDate="2010-09-03T20:49:08.607" UserId="1393" />
  <row Id="7017" PostId="6430" Text="@hobodave Interesting . . . but I still wouldn't say &quot;markedly different&quot;, but rather &quot;rough approximation&quot; or &quot;imitation&quot;. It still seems to be the same basic process, just less effective and over a shorter time period." CreationDate="2010-09-03T20:54:16.430" UserId="2047" />
  <row Id="7018" PostId="52" Text="I use the cooling rack so it is easier to save the bacon fat." CreationDate="2010-09-03T21:04:00.417" UserId="2045" />
  <row Id="7020" PostId="6709" Text="Very good book. As you say, not very hands-on." CreationDate="2010-09-03T22:11:41.550" UserId="641" />
  <row Id="7021" PostId="6597" Text="Nice drawings there!" CreationDate="2010-09-03T22:45:29.490" UserId="641" />
  <row Id="7022" PostId="6611" Text="@Michael: Peanut oil is actually a relatively minor oil for use in frying in East Asian cuisine. Anyway, in terms of references: http://chowhound.chow.com/topics/289407 http://en.wikipedia.org/wiki/Sesame_oil#Cooking http://www.cooks.com/rec/search/0,1-0,sesame_chicken_stir-fry,FF.html I have read that dark (toasted) sesame oil is unsuitable for deep drying, but this isn't inherent to Chinese cuisine anyway. It's rather commonplace in pan-frying chicken/pork as I understand; certainly always worked for me. :)" CreationDate="2010-09-04T00:44:10.080" UserId="1123" />
  <row Id="7023" PostId="4214" Text="Interesting question. I wonder if there might be a difference between fresh and dried pasta?" CreationDate="2010-09-04T01:34:33.560" UserId="1220" />
  <row Id="7025" PostId="6727" Score="2" Text="@milesmeow - there isn't really an objective cooking question here, so it is likely to get closed (take a look at the FAQ for some guidance: http://cooking.stackexchange.com/faq ). Perhaps you can rephrase this in a way we can help you with - it certainly sounds like an interesting item." CreationDate="2010-09-04T02:39:52.113" UserId="1393" />
  <row Id="7026" PostId="6682" Text="Thanks, I was not sure on this one because of circulation data." CreationDate="2010-09-04T02:51:24.247" UserId="2319" />
  <row Id="7027" PostId="6685" Text="With the hint I went and checked.  It is David and the books are all from the 50s." CreationDate="2010-09-04T02:54:02.203" UserId="2319" />
  <row Id="7028" PostId="6729" Text="What about the boiling of the jars after we've sealed them with their contents?  Is it too late by then?" CreationDate="2010-09-04T03:04:00.557" UserId="2125" />
  <row Id="7029" PostId="6727" Text="@Michael - will do.  Hope the rewording helps to keep it open" CreationDate="2010-09-04T03:06:07.753" UserId="2125" />
  <row Id="7030" PostId="6729" Score="1" Text="@hobodave I think @milesmeow was talking about how to sterilize the jars before filling them, in which case you don't have to put them under pressure, but you do have to boil them. @milesmeow No, it's not enough to boil them only after sealing. Check out the Ball site (freshpreserving.com) or the Nat'l Ctr for Home Food Pres. for more info" CreationDate="2010-09-04T03:09:35.160" UserId="364" />
  <row Id="7031" PostId="6727" Text="Even asking &quot;What is the purpose of adding lime juice and sugar to chia seeds in the Iskiate runners' drink?&quot; could be an option." CreationDate="2010-09-04T03:13:38.823" UserId="364" />
  <row Id="7032" PostId="6727" Text="The FAQ, Michael references above also points out that &quot;General health &amp; diet issues&quot; are off topic. This question still isn't about cooking, but health. It's also subjective: &quot;what effects did it have on you?&quot;." CreationDate="2010-09-04T03:15:50.643" UserId="60" />
  <row Id="7033" PostId="6729" Score="3" Text="+1 for mentioning paralyzation and death" CreationDate="2010-09-04T03:46:57.387" UserId="43" />
  <row Id="7034" PostId="6724" Score="1" Text="+1: great question. We used to have the same problem" CreationDate="2010-09-04T03:51:11.247" UserId="43" />
  <row Id="7035" PostId="6727" Score="2" Text="I've edited this into what I think would be an appropriately on-topic question for this site.  I hope that it is still within the confines of what you really wanted to know.  (In any event, we do appreciate your willingness to try to rework the question; it's an interesting, more esoteric topic and I'd prefer for it not to be closed.)" CreationDate="2010-09-04T03:51:25.960" UserId="41" />
  <row Id="7036" PostId="6563" Text="+1 for mentioning Ian's -- although to be fair, Ian's is largely derivative of Antonio's in Amherst, MA (where Ian worked before starting his own first shop in Madison, WI).  I don't know the lineage of the style before that, if indeed Antonio's wasn't the genesis." CreationDate="2010-09-04T04:46:54.143" UserId="71" />
  <row Id="7037" PostId="6380" Text="You're in luck -- these not only exist, they're actually quite common at the high-end." CreationDate="2010-09-04T04:49:49.317" UserId="71" />
  <row Id="7038" PostId="6014" Text="It is not necessary to do flour egg flour with squid.  If so it will be gummy and the coating will be way to thick. It is a delicate process try it sometime" CreationDate="2010-09-04T07:06:27.807" />
  <row Id="7039" PostId="6735" Score="1" Text="if you're still in doubt, take a whiff of it... then you'll be sure to throw it out!" CreationDate="2010-09-04T10:04:02.630" UserId="725" />
  <row Id="7040" PostId="6710" Text="Agreed on the clear nature of the result, that's  what I was taught. Did not know about freezing / acidity though.&#xA;You are right about the high heat thing - cornflour gets thick and just stays thick, arrowroot needs more careful attention as it can get thick then with more heat (not necessarily higher, in my experience, just longer) it can &quot;go over&quot; and start to thin out again. Only remedy at this point is to add more (which is not ideal, of course)." CreationDate="2010-09-04T10:14:33.773" UserId="1807" />
  <row Id="7041" PostId="6674" Text="@Jefromi : I tried that once.  The results weren't so good : http://cooking.stackexchange.com/questions/5337/potato-in-the-microwave/5358#5358" CreationDate="2010-09-04T11:28:46.630" UserId="67" />
  <row Id="7042" PostId="2434" Text="Although I enjoy adding a bit of dairy to my scamble this is a great point.  Cooking them slow is key to proper results." CreationDate="2010-09-04T11:36:52.630" UserId="1511" />
  <row Id="7046" PostId="6658" Text="learn to chopp an onion fast" CreationDate="2010-09-04T12:39:06.857" UserId="35" />
  <row Id="7047" PostId="6735" Text="I once left some tofu in the fridge for two weeks, not knowing it would go bad, then ate it, and I really wondered why it tasted so bad." CreationDate="2010-09-04T14:38:45.113" />
  <row Id="7049" PostId="4749" Text="When I mixed the space dust with the molten chocolate, it popped more with the plain chocolate. I suspect plain chocolate (or at least the brand I used) contains more water than milk chocolate." CreationDate="2010-09-04T15:16:30.280" UserId="209" />
  <row Id="7050" PostId="6647" Text="capsacin is soluble in alcohol, so it can help." CreationDate="2010-09-04T15:19:24.117" UserId="771" />
  <row Id="7051" PostId="183" Score="1" Text="I think this is a good question, though maybe having the title be something about wood vs plastic would be helpful, since that's mainly what you're addressing (as opposed to glass or other material boards)." CreationDate="2010-09-04T15:35:47.477" UserId="364" />
  <row Id="7052" PostId="2301" Text="+1 for Professional. In your house, just wash the board between uses and don't mix cooked with uncooked (without washing in between)." CreationDate="2010-09-04T15:46:30.377" UserId="641" />
  <row Id="7053" PostId="6696" Text="+1 for 'start a potato...'- the one thing I miss in not having a microwave." CreationDate="2010-09-04T16:41:24.773" UserId="2232" />
  <row Id="7054" PostId="6744" Text="Hi there, thanks for your question! Please note that questions calling for a list of answers (as opposed to seeking a single &quot;right&quot; answer) should be started as Community Wiki. I've converted the question for you." CreationDate="2010-09-04T17:13:22.797" UserId="60" />
  <row Id="7055" PostId="6744" Text="Whoops, sorry about that &amp; thanks!" CreationDate="2010-09-04T17:25:53.247" UserId="1853" />
  <row Id="7056" PostId="3556" Text="Cooked and uncooked spells disaster (when the cooked product is contaminated by the uncooked bacteria). +1 for 'it doesn't take that long'. Just clean in between." CreationDate="2010-09-04T17:42:23.007" UserId="641" />
  <row Id="7057" PostId="6729" Text="a textbook of mine mentions 'grave consequences like death'. LMAO." CreationDate="2010-09-04T17:46:12.170" UserId="641" />
  <row Id="7058" PostId="6729" Text="@GUI: And there's a pun there! win" CreationDate="2010-09-04T17:47:49.577" UserId="60" />
  <row Id="7059" PostId="6729" Text="Acid products like tomato should be OK with washing only. http://www.pickyourown.org/salsa.htm" CreationDate="2010-09-04T17:50:38.150" UserId="641" />
  <row Id="7061" PostId="6747" Text="+1 for cast iron" CreationDate="2010-09-04T18:56:49.860" UserId="1511" />
  <row Id="7063" PostId="6754" Score="1" Text="Does this mean that Hostess Set is for one person?" CreationDate="2010-09-04T22:25:59.537" UserId="531" />
  <row Id="7065" PostId="6754" Score="3" Text="@Roman: No it means the host set is not a place setting at all, but a collection of specialty tools that you generally need only one or two of at the table. Similarly with the other sets that Michael lists." CreationDate="2010-09-05T00:44:09.970" UserId="1670" />
  <row Id="7066" PostId="6758" Text="Cornmeal works great!" CreationDate="2010-09-05T01:50:11.773" UserId="2239" />
  <row Id="7067" PostId="1430" Text="Absorbing other flavors is NOT much of a problem in the freezer. But it IS a problem if you store beans in the refrigerator. That is the main reason that the refrigerator should NOT be used for coffee beans." CreationDate="2010-09-05T02:20:23.153" UserId="1319" />
  <row Id="7068" PostId="6646" Score="1" Text="I'll guess that the freshness of the beans may be the reason for your wildly different results. I bought some Espresso Toscano beans (a blend) from Counter Culture Coffee. They show the roast date on the bottom of the bag - the same day it was shipped! It produces the best espresso I have had." CreationDate="2010-09-05T02:26:36.300" UserId="1319" />
  <row Id="7069" PostId="6487" Text="I was just looking at an all-tamales cookbook at a store, and they said the best choice was a mix of crisco-type shortening for texture and butter for flavor." CreationDate="2010-09-05T02:33:26.970" UserId="1393" />
  <row Id="7070" PostId="6144" Text="Do you mean New York City? Thought it was a typo, but not sure. Didn't want to correct if you meant it this way." CreationDate="2010-09-05T02:53:59.403" UserId="364" />
  <row Id="7071" PostId="1278" Text="&quot;Stir in morsels and nuts.&quot; Nuts? How many and what kind? Also, could you please let us know what the yield is? Thanks!" CreationDate="2010-09-05T03:13:29.433" UserId="364" />
  <row Id="7072" PostId="6736" Text="Do you cut the bunch in half so they would fit vertically?" CreationDate="2010-09-05T03:34:13.523" UserId="2125" />
  <row Id="7073" PostId="1278" Text="Update: I got 3 dozen, and they are just about the best choc chip cookies I ever had. You have changed my life. :)" CreationDate="2010-09-05T03:43:16.520" UserId="364" />
  <row Id="7074" PostId="6747" Text="Typically sausage that's made with artificial casing isn't sold with the casing still there; it's used for things like hot dogs, where the casings are stripped off before they're packaged and sold.  (although, some brands of hot dogs use a natural casing).  There are processed 'natural' casings that are made from collagen, rather than a direct item taken from an animal, but they don't tend to be any tougher than the old-fashioned casings." CreationDate="2010-09-05T04:05:47.863" UserId="67" />
  <row Id="7075" PostId="6599" Text="I would suggest to use the tofu soon after you open it, as it is perishable." CreationDate="2010-09-05T04:51:19.780" UserId="1184" />
  <row Id="7076" PostId="6758" Text="Thanks for the answer, I'll try these methods. I meant all ways of cleaning you mention." CreationDate="2010-09-05T06:32:04.927" UserId="641" />
  <row Id="7077" PostId="6524" Score="2" Text="That's it, I've just eaten one of my best home made pizzas" CreationDate="2010-09-05T07:16:22.890" UserId="653" />
  <row Id="7078" PostId="6696" Text="+1 for steaming vegetables. It also works really well on cauliflower." CreationDate="2010-09-05T13:58:44.077" UserId="1201" />
  <row Id="7079" PostId="6674" Score="1" Text="Ahhh! You cube them up first! Don't put them in whole! Cut them, put them in a bowl with a little bit of extra water and some butter, cover it so they don't dry out. I've never had any problems at all. (Though if you didn't have a turntable it might not work as well.)" CreationDate="2010-09-05T15:02:17.537" UserId="1672" />
  <row Id="7080" PostId="6773" Score="1" Text="That is a darn good question! Indian chapatis and rotis don't have any leavening. And I have to say the Jamaican rotis I've had (and made) don't seem significantly lighter than the Indian ones, but they do always call for baking powder." CreationDate="2010-09-05T15:55:41.900" UserId="1393" />
  <row Id="7081" PostId="6774" Text="very good point; picking over and picking out tiny rocks etc. is important. thanks!" CreationDate="2010-09-05T16:21:55.300" UserId="725" />
  <row Id="7082" PostId="6780" Text="I've had it in some warm dishes in the cafeteria at work, but i'm afraid I haven't a clue as to what they might have been. I'd like to see the results though! (also, you may want to switch this to community wiki, as there isn't one single answer. (well, there is, since you asked a yes/no answer, but people will probably want to provide various recipes....)" CreationDate="2010-09-05T17:27:16.173" UserId="725" />
  <row Id="7083" PostId="6780" Text="HeDinges, recipe requests are not permitted here per the [FAQ](http://cooking.stackexchange.com/faq). I've edited your question into a &quot;culinary uses&quot; format that is acceptable, and converted it to Community Wiki since it calls for a &quot;list of X&quot;. Thanks." CreationDate="2010-09-05T17:29:24.517" UserId="60" />
  <row Id="7084" PostId="6780" Text="@TJEllis: Please try to use mod flags for things that should be CW." CreationDate="2010-09-05T17:30:19.140" UserId="60" />
  <row Id="7085" PostId="6014" Text="chris... flour egg flour won't work either. the method for breading is flour (sticks to the product, gives the egg something to hang on to), egg, breadcrumbs. alternatively, flour then batter. flour/egg/flour in that order just won't work. please bear in mind that many of us here are professional chefs and sometimes we do know what we're talking about." CreationDate="2010-09-05T17:52:29.130" />
  <row Id="7086" PostId="6780" Text="@hobodave aha; i never clicked on &quot;flag&quot; before, on any SE site... I always figured it was just for reporting offensive content... (and I guess I've never seen someone mention flagging something as community wiki that wasn't a mod... hadn't realized that...) Good to know!" CreationDate="2010-09-05T17:59:10.720" UserId="725" />
  <row Id="7087" PostId="6780" Text="@TJE: It's meant to prevent the perception that you're &quot;badgering&quot; the OP to convert to CW. This is common on SO, and viewed negatively. The mod attn flag just catches our eye and we can act on it." CreationDate="2010-09-05T18:03:45.940" UserId="60" />
  <row Id="7088" PostId="6782" Score="2" Text="Unless, of course, the roast beef fairy came by and swapped it." CreationDate="2010-09-05T19:22:14.937" UserId="1317" />
  <row Id="7089" PostId="6782" Text="Well I'm pretty certain I didn't, so..." CreationDate="2010-09-05T19:24:03.107" />
  <row Id="7090" PostId="6782" Text="The color thing was weird - but I sliced the entire thing into pieces all at once. For it to not have changed it would have had to have been striped inside or something, as each slice was brown on both sides but somehow red inside. As for resting - How long is appropriate for a roast?" CreationDate="2010-09-05T19:51:53.897" UserId="123" />
  <row Id="7091" PostId="6763" Text="If you're growing tomatoes in the volumes that some of my family members do, cooking them for sauce is just one of the ways to use them; it not be much better than canned, but saves the money. Of course, there may be some small difference - a friend of mine claims that sauces made from canned tomatoes just *taste* canned to her. Maybe it was just a bad brand of canned tomatoes. My grandmother's canned tomatoes taste just fine to me." CreationDate="2010-09-05T21:01:31.897" UserId="1672" />
  <row Id="7092" PostId="6778" Text="+1, could not have asked for a better answer.  Not sure why I didn't find this myself when I Googled." CreationDate="2010-09-05T21:34:00.623" UserId="1304" />
  <row Id="7093" PostId="6790" Score="1" Text="This is absolutely right. One more valuable thing to know is that for water, an ounce by weight or volume is (very close to) the same. So if you are in a situation where you are estimating, and the thing you need to estimate is similar in density to water, you can treat them effectively interchangeably." CreationDate="2010-09-05T22:08:13.533" UserId="1393" />
  <row Id="7094" PostId="6797" Score="1" Text="Spanakopita -- feta and spinach in phyllo dough." CreationDate="2010-09-06T02:45:33.520" UserId="1887" />
  <row Id="7095" PostId="6259" Text="I had ants in my shelves for months and months. no problem there." CreationDate="2010-09-06T02:50:34.990" UserId="1854" />
  <row Id="7096" PostId="6781" Score="2" Text="The roast beef fairy does exist, well maybe... I just find that when you're cooking food you become slightly desensitised to the flavours and aromas and that when you tried the dish from cold or reheating  it will be a quicker process and the taste will be fresher." CreationDate="2010-09-06T02:52:21.730" UserId="486" />
  <row Id="7097" PostId="6727" Text="@Aaronut...thank you!" CreationDate="2010-09-06T03:37:24.237" UserId="2125" />
  <row Id="7098" PostId="6773" Text="http://en.wikipedia.org/wiki/Leavening" CreationDate="2010-09-06T04:39:11.963" UserId="1140" />
  <row Id="7099" PostId="6796" Score="3" Text="If you want to check if old eggs in your fridge are still safe to eat you can place them in water and see if they float.  If they float to the top, the air space is large and they are no good.  If they stay on the bottom or lay flat on the bottom you're good to go." CreationDate="2010-09-06T05:51:05.300" UserId="1862" />
  <row Id="7100" PostId="6754" Text="@dmckee Thanks!" CreationDate="2010-09-06T06:46:56.337" UserId="531" />
  <row Id="7101" PostId="6782" Text="15 minutes or so is a good guideline. Tent with foil, leave on the counter. This also has the benefit of giving you time to make your gravy etc." CreationDate="2010-09-06T08:06:43.897" />
  <row Id="7102" PostId="4512" Score="1" Text="Pimentón is not part of any paella recipe I'm aware of. In fact, saffron and pimentón don't mix well as the (relatively cheap) pimentón gives much more flavor than the (very expensive) saffron." CreationDate="2010-09-06T09:06:16.967" UserId="641" />
  <row Id="7103" PostId="6778" Text="knowing all those food regulations must make you a hoot at parties ;)" CreationDate="2010-09-06T09:30:06.517" UserId="210" />
  <row Id="7105" PostId="5994" Text="Yes, this technique is what was meant by 'tempering', above." CreationDate="2010-09-06T10:50:49.337" />
  <row Id="7106" PostId="6815" Text="You do fries at 220? I usually do them at 190. And my deep-frier is thermo-regulated, so overheating's not a problem." CreationDate="2010-09-06T11:59:53.233" UserId="1274" />
  <row Id="7107" PostId="6732" Score="1" Text="Comment as this isn't definitive: I'd try two things: a really thin pan and proximity to the flame, and water droplets near the desired result (careful of steam/explosions though). You could also make it in the pan to the point it is almost ready, and use a torch for the final touch. Also: it's time to start considering what to do with all those non-accepted questions. ;)" CreationDate="2010-09-06T12:07:51.597" UserId="1274" />
  <row Id="7108" PostId="6816" Text="how do I know how long to cook for rare vs. raw? Is it the same as testing steak, i.e. the meat of the thumb test? I'm guessing not as they're wildly different animals, but a hint would be good =)" CreationDate="2010-09-06T12:14:38.220" UserId="1266" />
  <row Id="7109" PostId="6780" Text="@hobodave makes sense to me! thanks!" CreationDate="2010-09-06T12:18:37.587" UserId="725" />
  <row Id="7110" PostId="6794" Text="I use my hands, too, but I put it in a bowl, and then reach in and grab the egg, and let the whites run back through my fingers." CreationDate="2010-09-06T12:27:58.210" UserId="67" />
  <row Id="7111" PostId="6816" Text="A quick search on Google tells me that there is more to this than I first thought. I edited my post with the new information." CreationDate="2010-09-06T12:31:19.587" UserId="53" />
  <row Id="7112" PostId="6788" Score="2" Text="I would suspect that the liquid already in the crockpot would be a problem -- you'd need to determine how much is already there so you'd have the right proportion of couscous to liquid.  (and even then, its not boiling liquid, so it's not going to cook quite the same)." CreationDate="2010-09-06T12:31:42.063" UserId="67" />
  <row Id="7113" PostId="6815" Text="I finish the frying at temperatures above 200C ... but first I fry them at ~135-140C. (They stay out of the oil during the time the oil heats up to the higher temperature ) That way they do not dry out during the actual cooking time, and get a thin, hard crunchy crust at the end." CreationDate="2010-09-06T12:52:18.567" UserId="2324" />
  <row Id="7114" PostId="6823" Score="1" Text="Yep; when you freeze them, set them on a plate, not touching, in a single layer until frozen hard, then you can transfer them to a bag. This freezes them faster and prevents sticking." CreationDate="2010-09-06T14:15:45.170" UserId="1393" />
  <row Id="7115" PostId="6634" Text="@aaronut gotcha, will do in the future, fixing this one now." CreationDate="2010-09-06T14:16:09.320" UserId="446" />
  <row Id="7117" PostId="6792" Text="Great Answer, I'm melting some butter now!!" CreationDate="2010-09-06T14:58:43.783" UserId="177" />
  <row Id="7118" PostId="6822" Score="1" Text="Yep; note that dried milk is normally non-fat, so if you want a perfectly accurate substitution, use skim milk. But really it won't matter if you use whole, the bread will be a tiny bit richer." CreationDate="2010-09-06T15:37:08.313" UserId="1393" />
  <row Id="7121" PostId="6831" Text="Similar to my experience. Calzone being a half circle in presentation (folded pizza), and Stromboli being a 'tube' shape. Although most of what I've experienced of Stromboli is less rolled (as in a pumpkin roll) and more folded into the center (kind of like a letter fold)." CreationDate="2010-09-06T15:49:46.250" UserId="2325" />
  <row Id="7122" PostId="6831" Text="@Tim: I've seen that too, but rarely.  I don't think it's traditional, just lazy.  I'm accustomed to thinking of an &quot;authentic&quot; Stromboli as you say - like a pumpkin roll or jelly roll." CreationDate="2010-09-06T15:55:55.630" UserId="41" />
  <row Id="7126" PostId="6651" Text="Tough choice between your answer and Juju's (thanks Juju for the 'mouse tail' imagery, I loved that!) but the weblink kept me engrossed for a lot of clicking and reading" CreationDate="2010-09-06T17:32:31.670" UserId="2299" />
  <row Id="7127" PostId="6651" Text="@Jay: I certainly have no complaints about your choice. I also voted up Juju's answer -- it's spot on." CreationDate="2010-09-06T18:10:21.617" UserId="43" />
  <row Id="7128" PostId="6835" Text="Not to nitpick too much, but to temper chocolate you actually need to bring the chocolate up over 50C to melt all types of crystals inside the emulsion. Then you drop it rapidly to 31-32, stirring the whole time." CreationDate="2010-09-06T20:05:35.280" />
  <row Id="7129" PostId="6783" Text="you should probably repost this as an edit to the original question" CreationDate="2010-09-06T20:06:36.997" />
  <row Id="7130" PostId="6835" Text="@roux: I'm confused, did I imply somewhere that you don't need to melt the chocolate first?" CreationDate="2010-09-06T20:07:46.993" UserId="41" />
  <row Id="7131" PostId="1297" Text="Probably not twice!" CreationDate="2010-09-06T20:17:49.380" UserId="2299" />
  <row Id="7132" PostId="3034" Score="1" Text="Actually vermouth DOES oxidize over time - but fairly slowly. Try this experiment next time you need to buy a new bottle of vermouth. Get a new bottle when you have just a little of the old vermouth left. Pour some vermouth from the new bottle into a wine glass and taste it - YUM! Then taste some of the vermouth that has been sitting around a few months - YECCH! I was surprised when I did this myself." CreationDate="2010-09-06T21:05:42.187" UserId="1319" />
  <row Id="7133" PostId="6792" Text="The roe is arguably the best part even if it's a little scary looking" CreationDate="2010-09-06T21:09:10.027" UserId="2094" />
  <row Id="7134" PostId="3188" Text="I drink a LOT of wine. I buy quite a few $10 bottles just for fun - to taste something different. When I taste one that is sub-par, it goes into my &quot;red wine for cooking&quot; stash. If the wine is really nasty, then it goes down the sink instead." CreationDate="2010-09-06T21:13:04.460" UserId="1319" />
  <row Id="7135" PostId="1505" Score="2" Text="I'm not a vegetarian, but I really agree here.  The best part about vegetarian food is that it's vegetarian." CreationDate="2010-09-06T21:15:47.533" UserId="2094" />
  <row Id="7136" PostId="6751" Text="I agree.  Any of the game meats would go well with blueberries.  Try wild boar chops if you want something showy on the plate." CreationDate="2010-09-06T21:18:40.510" UserId="2094" />
  <row Id="7137" PostId="6842" Text="Thanks. I love the idea of making my own sauce, it's just something I don't have the time for (full time student with a more than part-time job). I put the meat and veggies in the cooker with just a little bit of water. By the time it's done, there's a ton of liquid left over. How do I turn ~1-2 quarts of slow cooker juice into a demi glace?" CreationDate="2010-09-06T21:19:48.913" UserId="1575" />
  <row Id="7138" PostId="5023" Text="If you're going completely gluten-free then you'll need something like arrowroot or potato starch to help hold bubbles as the break bakes.  The tiniest bit of xanthan gum would also do wonders." CreationDate="2010-09-06T21:25:18.283" UserId="2094" />
  <row Id="7139" PostId="4109" Text="The peaches this year in Ontario (and probably everywhere) have been amazing. I've been grilling them once a week or so all season." CreationDate="2010-09-06T21:27:00.667" UserId="2094" />
  <row Id="7140" PostId="6853" Text="It is from the US and Canada, I forget where specifically. Whole foods had &quot;wild swordfish steaks&quot; on sale for $11.99 lb, so I had to pull the trigger on it" CreationDate="2010-09-06T21:28:01.647" UserId="1544" />
  <row Id="7141" PostId="3552" Score="1" Text="I use a microplane to grate frozen ginger. It gives a 'snow' of ginger that melts invisibly into a dish." CreationDate="2010-09-06T21:28:36.233" UserId="2094" />
  <row Id="7142" PostId="6846" Text="I removed the recipe request from your question. Recipe swapping is not permitted here per the [FAQ](http://cooking.stackexchange.com/faq)." CreationDate="2010-09-06T21:41:53.620" UserId="60" />
  <row Id="7143" PostId="1142" Text="Regarding the temperature thing. It's reasonable to point out that commercial kitchens will not keep raw meat out, however that's influenced by different factors. They're busier than your kitchen at home at the chance of cross contamination with other food stuffs is high. Having access to 600-800 grill is also not a given at home. TL;DR don't always try to apply commercial standards to home cooking." CreationDate="2010-09-06T21:49:25.717" UserId="486" />
  <row Id="7144" PostId="6846" Text="@Hobodave, thanks for the removal and not closing the answer" CreationDate="2010-09-06T21:58:04.797" UserId="1544" />
  <row Id="7145" PostId="6842" Score="1" Text="Well for more flavour, add apple juice or cider to the water (or replace almost entirely). Or brandy or beer or chicken stock or duck stock or anything really.. it'll intensify everything. To make a reduction, just pour the liquid into a pot, turn up the heat, and boil it down. If there's much sugar in the liquid, use a lower heat so it doesn't burn." CreationDate="2010-09-06T22:32:02.820" />
  <row Id="7146" PostId="5944" Text="+ for car-cooking :)" CreationDate="2010-09-06T23:47:45.120" UserId="835" />
  <row Id="7147" PostId="6842" Text="I bought my ingredients today and picked these up, what are your thoughts? 1. Poblano pepper. I'll slice it up, and fry in oil for a little bit. 2. Fresh green onion (in addition to regular sweet onion). Thanks for the advice so far. This is awesome." CreationDate="2010-09-07T00:33:43.703" UserId="1575" />
  <row Id="7148" PostId="6867" Text="good question; please mark Community Wiki since it is a list request" CreationDate="2010-09-07T00:36:23.963" UserId="1393" />
  <row Id="7149" PostId="6836" Text="Great question, I have that problem as well." CreationDate="2010-09-07T00:45:21.210" UserId="1393" />
  <row Id="7150" PostId="6843" Text="I suppose you could keep non-fat milk powder on hand and use that to get even closer, based on @aaronut's formula for finding the right fat percentage." CreationDate="2010-09-07T00:47:28.490" UserId="1393" />
  <row Id="7151" PostId="6836" Text="I too am curious if there's a good solution here!" CreationDate="2010-09-07T01:11:20.040" UserId="1123" />
  <row Id="7152" PostId="647" Text="&quot;Don't use dishwaser liquid&quot; I usually do this with a very light amount between use and then after its dried take a small amount of vegetable oil and apply.  Is this wrong ? By the way +1 for a great answer." CreationDate="2010-09-07T01:12:02.927" UserId="1511" />
  <row Id="7153" PostId="6843" Text="Although the question didn't specifically ask for alternatives, now that we're on the subject, the best thing you can keep around if you're prone to running out of milk (or don't use it very often) is evaporated milk.  It keeps forever and unlike cream, the main difference between evaporated milk and ordinary milk actually *is* the water content." CreationDate="2010-09-07T01:14:31.110" UserId="41" />
  <row Id="7154" PostId="6873" Score="2" Text="Where did you hear about this rule?  I don't think I'm familiar with it..." CreationDate="2010-09-07T01:15:28.347" UserId="41" />
  <row Id="7155" PostId="6874" Text="That doesn't at all answer _why_ applesauce can be used, nor what is special. You're answering _how_, which wasn't asked." CreationDate="2010-09-07T01:18:53.850" UserId="60" />
  <row Id="7156" PostId="6867" Text="@Michael: Your vigilance is appreciated; in the future, please use the &quot;Flag for moderator attention&quot; link, as we can convert the entire thread including answers (and it doesn't require the author to do anything extra).  Thanks!" CreationDate="2010-09-07T01:20:59.143" UserId="41" />
  <row Id="7157" PostId="6873" Score="2" Text="Yea, I don't think such a thing is a &quot;rule&quot; at all." CreationDate="2010-09-07T01:35:55.423" UserId="60" />
  <row Id="7158" PostId="6852" Text="+1, Only answer that addresses both questions." CreationDate="2010-09-07T01:37:52.050" UserId="60" />
  <row Id="7159" PostId="6878" Text="That's gotta be right." CreationDate="2010-09-07T02:23:56.617" UserId="1393" />
  <row Id="7160" PostId="6826" Text="I'll give it a try and report back. thanks!" CreationDate="2010-09-07T02:57:43.567" UserId="2215" />
  <row Id="7161" PostId="499" Score="1" Text="I agree. A slow cooker has the advantage though that it is designed, and thus save, to leave running while you are not at home." CreationDate="2010-09-07T03:08:54.743" UserId="2215" />
  <row Id="7162" PostId="6788" Text="@Joe: Yeah, I know it's not going to be easy, but as far as cooking *in* the crockpot, I think it's about the best you can do. But Michael's right; it's not exactly hard to cook it separately, and you know it'll work." CreationDate="2010-09-07T04:42:55.330" UserId="1672" />
  <row Id="7163" PostId="6862" Text="Alton is a demi-god.  Thanks!" CreationDate="2010-09-07T05:04:24.233" UserId="2299" />
  <row Id="7164" PostId="5340" Text="I just remembered about this and threw a cuke in the freezer, so I'll let you know soon." CreationDate="2010-09-07T05:06:38.487" UserId="1393" />
  <row Id="7165" PostId="6843" Text="I can barely call the flavor to mind, but doesn't evaporated milk taste quite a bit different than fresh milk when reconstituted (as does milk power, but I was hoping that mixed with cream it might be better)." CreationDate="2010-09-07T05:17:10.713" UserId="1393" />
  <row Id="7166" PostId="6014" Text="I was a Professional Chef in fine dining restaurants for 10 years as well and still do occasional Chef consulting jobs.  You are trying to tell me that flour/eggwash/flour won't work?  How do you propose that fried chicken is made then?  I have used this method for serving squid and calamari so I know that it works.  The squid is left soaking in the buttermilk/egg mixture and when an order comes in it is taken out and put directly in the seasoned flour then dusted off and put straight into the fryer.  I never mentioned using breadcrumbs in my answer." CreationDate="2010-09-07T05:43:16.210" />
  <row Id="7167" PostId="6870" Score="2" Text="I came here basically to say this. I use it any time I need some beef-stockesque base." CreationDate="2010-09-07T06:08:24.060" UserId="725" />
  <row Id="7168" PostId="6620" Score="2" Text="By the way, just to defend my honor in asking this - I'm not personally shy of chile heat. I typically order 4 stars at Thai restaurants, e.g. But there are some more extreme peppers (habanero, scotch bonnet, ghost chili) that are just so hot that it is difficult for me to get the rest of their flavor in sufficient quantity." CreationDate="2010-09-07T06:10:08.773" UserId="1393" />
  <row Id="7177" PostId="6829" Score="3" Text="Need to mention that here in Italy we have just Calzone pizza. Stromboli, though having italian name, seems to have [american origin](http://en.wikipedia.org/wiki/Stromboli_%28food%29)." CreationDate="2010-09-07T10:23:48.430" UserId="1603" />
  <row Id="7178" PostId="6874" Text="lol I suppose hobodave, I suppose.  &quot; the primary job of a fat in a recipe is to keep the flour protein from mixing with the moisture and forming long strands of gluten—a reaction that would give cake the texture of rubber tire&quot;" CreationDate="2010-09-07T10:35:28.180" UserId="1511" />
  <row Id="7179" PostId="6878" Score="1" Text="you might be able to get more fat out if you pressed it out with the meat in a sieve and some pressure applied to the top, but like hobodave says, don't rinse." CreationDate="2010-09-07T10:37:33.483" UserId="210" />
  <row Id="7180" PostId="6873" Score="3" Text="I have heard this rule countless times.  I have stumbled across countless articles suggesting this." CreationDate="2010-09-07T10:39:51.930" UserId="1511" />
  <row Id="7181" PostId="6899" Text="Possible duplicate: http://cooking.stackexchange.com/questions/5105/should-a-serious-cook-own-a-blowtorch" CreationDate="2010-09-07T10:59:38.510" UserId="60" />
  <row Id="7182" PostId="6899" Text="Not the question... but the answers." CreationDate="2010-09-07T11:06:50.927" UserId="641" />
  <row Id="7183" PostId="1757" Score="1" Text="I've never used these specific books, but every Moosewood book I own is frequently used and top-notch (I have 4 or 5 of them, all well worn. Particularly the original Moosewood cookbook and &quot;Sundays at Moosewood&quot;)." CreationDate="2010-09-07T11:07:37.370" UserId="725" />
  <row Id="7184" PostId="6887" Text="Thanks for the tips. I'm brining (~12 hours) and using a crock pot (green onion, sweet onion, fried poblano pepper, carrots, celery, can of beer). Is that overkill?" CreationDate="2010-09-07T11:11:57.737" UserId="1575" />
  <row Id="7189" PostId="6881" Score="1" Text="Very true regarding the last statement, no one wants to chisel foil off of a baking pan." CreationDate="2010-09-07T12:27:08.603" UserId="1769" />
  <row Id="7190" PostId="6896" Text="Do not forget a bit of elbow grease!" CreationDate="2010-09-07T12:33:14.043" UserId="1511" />
  <row Id="7191" PostId="6904" Text="+1 for fluctuation" CreationDate="2010-09-07T12:37:17.367" UserId="641" />
  <row Id="7192" PostId="6625" Score="1" Text="@Michael - but by spreading it out wouldn't it reduce the chance that you'd get a highly concentrated spicy bite?  That, I think, would help quite a bit." CreationDate="2010-09-07T12:55:54.240" UserId="1816" />
  <row Id="7193" PostId="6909" Text="Thanks... that's great information." CreationDate="2010-09-07T13:23:02.950" UserId="2094" />
  <row Id="7194" PostId="6904" Score="1" Text=":) I tried a cheep one a few years ago and set as I tilted the burner down at an ~45 degree angle, the flame spiked violently, setting a few kitchen towels on fire that were placed somewhere behind the piece of meet that I wanted to brown. Nothing really happened, I just needed to get a better burner :)" CreationDate="2010-09-07T13:24:21.707" UserId="2324" />
  <row Id="7195" PostId="6910" Text="My roommate used to use vegetable oil for this." CreationDate="2010-09-07T13:36:07.293" UserId="1816" />
  <row Id="7196" PostId="503" Text="Like @huynhjl, I have medium quality knives and use a sharpener that isn't a whetstone (but also isn't electric).  It works wonders.  I've seen the same sharpener used on low quality knives, and I think it made the knives worse." CreationDate="2010-09-07T13:38:07.880" UserId="1816" />
  <row Id="7197" PostId="391" Text="I had one for a while, specifically for chopping parsley (for some reason, I find chopping parsley incredibly annoying) and it did reduce my annoyance. I ended up giving it to a roommate who found that using it to chop onions reduced the tear-factor (and preferred it to wearing goggles or lighting a flame nearby.)" CreationDate="2010-09-07T13:43:51.333" UserId="2251" />
  <row Id="7198" PostId="6866" Text="Why are you answering your own question?" CreationDate="2010-09-07T14:19:18.233" UserId="1509" />
  <row Id="7199" PostId="6873" Text="I've heard it, too. Supposed to keep meat from getting tougher and/or drying out. The idea is to cook hot enough to sear in juices quickly." CreationDate="2010-09-07T14:22:48.540" UserId="1509" />
  <row Id="7200" PostId="6609" Text="Hmm... I always thought that peanut was best for deep frying. We always use it to deep-fry turkeys, maybe just because its cheap and we need about 3-5 gallons." CreationDate="2010-09-07T14:33:05.770" UserId="624" />
  <row Id="7201" PostId="6843" Text="@Michael: Absolutely - just about anything that's been canned will taste different from fresh! Still, I'd consider evaporated milk + water to be closer to milk than cream + water.  The cream version might taste *better* but it won't have the same properties as an ingredient." CreationDate="2010-09-07T14:50:51.207" UserId="41" />
  <row Id="7202" PostId="6873" Score="1" Text="&quot;Countless&quot; is not a URL or book title.  If we knew where this information came from, we might be able to understand the context and therefore its rationale and exceptions." CreationDate="2010-09-07T14:54:35.587" UserId="41" />
  <row Id="7204" PostId="6915" Score="1" Text="I use spray butter (or margarine I suppose) for this purpose. I toss the popcorn as I pump the butter on. The butter is dispersed properly and doesn't make individual kernels soggy." CreationDate="2010-09-07T15:07:01.600" UserId="2001" />
  <row Id="7205" PostId="6866" Score="1" Text="@kajaco: http://meta.cooking.stackexchange.com/questions/321/when-is-it-appropriate-to-answer-your-own-question" CreationDate="2010-09-07T15:15:54.927" UserId="60" />
  <row Id="7206" PostId="6913" Text="Yes. I've been visualizing trying to brown a crème brûlée with my bjillion BTU MAPP gas soldering torch. Not a pretty site. But I might try it for chilies..." CreationDate="2010-09-07T15:34:32.217" UserId="1670" />
  <row Id="7207" PostId="6873" Text="It's a myth. I'm trying to find the article that I read a while ago which dispelled it scientific-experiment-style. In the mean time, I'll appeal to authority instead of to evidence: http://dinersjournal.blogs.nytimes.com/2008/08/08/harold-mcgee-on-flipping-steaks-resting-meat-and-char-from-electric-grills/ ." CreationDate="2010-09-07T15:35:48.380" UserId="1163" />
  <row Id="7208" PostId="6917" Text="Hmm... my refrigerator is (of course) frost free, and I just had a very clear experience where taking a bag that was 50% duds and storing it in there (with the bag open) for a few days, has made it only 5% duds. (Which is what led me to post this question/answer). That said, I see your point as I thought refrigerators are relatively low humidity outside the veg drawer. Anyone have more data or an explanation?" CreationDate="2010-09-07T15:39:52.713" UserId="1393" />
  <row Id="7209" PostId="6921" Text="back when I used a bread machine, this is why I had powdered milk." CreationDate="2010-09-07T15:43:59.270" UserId="1816" />
  <row Id="7210" PostId="6874" Text="Applesauce is not fat, though; basically the underlying question here was &quot;why does applesauce [sometimes] behave like fat?&quot;  This is all very good advice; it's also tangential." CreationDate="2010-09-07T15:47:59.467" UserId="41" />
  <row Id="7211" PostId="6183" Score="2" Text="It is important to note that the article you link to states outright that for fresh pasta or for long-shaped pasta (such as spaghetti), the &quot;less water is fine&quot; rules do not apply." CreationDate="2010-09-07T16:04:30.967" UserId="178" />
  <row Id="7212" PostId="6924" Score="1" Text="That's what I'm used to, as well.  (calzones having ricotta)   I'm also used to calzones *not* having a tomato sauce inside (although they might have sliced tomatoes), whereas strombolis may or may not have sauce inside.  I've never seen a calzone that wasn't a 1/2 circle ... except at Ledo Pizza, which I won't count, as it wasn't even fully sealed after folding." CreationDate="2010-09-07T16:23:11.847" UserId="67" />
  <row Id="7213" PostId="6913" Text="@dmckee : it's not *that* much hotter -- 2900C vs. 2800C." CreationDate="2010-09-07T16:27:02.840" UserId="67" />
  <row Id="7214" PostId="41" Text="The cream is added also in the original ragù recipe to cut off the acidity. A variant is to add milk." CreationDate="2010-09-07T16:28:52.337" UserId="1805" />
  <row Id="7215" PostId="2718" Score="1" Text="Be careful with splashing too much water, but if you stick your finger under the running water a drop will suffice to know if its ready." CreationDate="2010-09-07T17:03:01.667" UserId="1511" />
  <row Id="7216" PostId="6923" Text="I like this idea! Has anyone tried it?" CreationDate="2010-09-07T17:10:01.683" UserId="2394" />
  <row Id="7217" PostId="6929" Score="4" Text="Exactly. It seems like a tedious task, but I've found a few pebbles over the years. And you certainly don't want any of your dining companions to bite down on that. One fast way to do it is to dump them out on a sheet pan and just push a &quot;cleared&quot; handful at a time over to one side." CreationDate="2010-09-07T17:33:36.460" UserId="1393" />
  <row Id="7218" PostId="6914" Text="@Bogdan Belcea - So I understand that it is the capsaicins, and that they aren't actually burning or hurting anything. But I don't understand how you get to the conclusion that there is no possible compound in nature that might, say, bind to them and prevent them from getting to your sensory neurons, or in some other way differentially disable them." CreationDate="2010-09-07T17:35:52.210" UserId="1393" />
  <row Id="7219" PostId="6911" Text="When I first tasted Vegemite, I described it as tasting like vegetable bouillon cubes.  :)" CreationDate="2010-09-07T17:40:08.067" UserId="2125" />
  <row Id="7220" PostId="6878" Text="I agree - I always drain my ground beef after cooking but only tried rinsing it when I was young.  I quickly stopped because it didn't help whatsoever.  Just drain and, if necessary, push against the strainer with large spoon to remove extra fat." CreationDate="2010-09-07T17:58:20.770" UserId="215" />
  <row Id="7221" PostId="6617" Text="I will definitely try the shorter cooking time, along with a longer curing time, with your suggested steps,  the next time we smoke. I may try hot smoking at 185 - 200 as yossarian suggests at least once again. Then if I still get too dry a produck and  I feel adventurous, I will try cold smoking.  Thank you for your answer!" CreationDate="2010-09-07T18:00:18.207" UserId="1184" />
  <row Id="7222" PostId="6933" Score="3" Text="90/10 burgers are quite dry and unappetizing. Alton Brown has stated that the &quot;ideal&quot; burger is 70/30, an I quite agree. In fact I would say I think the opposite of your suggestion is true. Use a lean meat in a casserole because there are lots of other flavors and fats. Yet when the beef is on proud display, use a nice fatty cut for maximum flavor and juiciness." CreationDate="2010-09-07T18:38:05.393" UserId="60" />
  <row Id="7223" PostId="1214" Text="I still think the hand crank wooden freezer from the garage sale works best...harder to come by these days though." CreationDate="2010-09-07T19:10:04.900" UserId="2041" />
  <row Id="7224" PostId="2665" Text="Note that if you have to do some cleaning, a &quot;gentle&quot; scrape with a large spoon works wonders - we did this as a kid when we preserved our own meat and made a LOT of sausages - smoking them all. You can easily turn them inside-out to get both sides if you use a bit (cup full?) of water as a &quot;pusher&quot;." CreationDate="2010-09-07T19:26:02.880" UserId="2041" />
  <row Id="7225" PostId="6652" Text="Any cooking seems to tone the heat down. I'll often saute or sweat peppers, and it sweetens the flavors just like it would for an onion." CreationDate="2010-09-07T19:46:53.413" UserId="243" />
  <row Id="7226" PostId="6887" Score="1" Text="That sounds delicious. And @Tim, I don't own a crockpot, I do mine in a dutch oven for 12 hours at 210F. Works like a dream." CreationDate="2010-09-07T19:58:11.547" />
  <row Id="7227" PostId="6933" Text="Depends on what you like...  I personally don't like 70/30 for burgers.  But nor do I like a fatty rib eye.  I prefer a leaner cut.  And, also, for my answer above, I meant a fattier ground beef but drained...  Edit added." CreationDate="2010-09-07T20:03:32.020" UserId="215" />
  <row Id="7228" PostId="2720" Text="I definitely find that non natural casings tend to produce a more rubbery sausage." CreationDate="2010-09-07T20:04:36.140" UserId="2010" />
  <row Id="7230" PostId="6878" Text="Yeah, rinsing it probably won't help unless you use a strong detergent ;-)" CreationDate="2010-09-07T20:36:38.250" UserId="2299" />
  <row Id="7232" PostId="6943" Score="1" Text="@Jay - please consider refining the question a bit.  There are many varieties of Calphalon cookware, ranging from Teflon-coated to stainless steel and more, and the care instructions will vary pretty greatly depending on which set you mean.  You can find info about product lines on their site if you're not sure - http://www.calphalon.com/Category/Pages/CalphalonProductLines.aspx" CreationDate="2010-09-07T20:50:09.613" UserId="1236" />
  <row Id="7233" PostId="6601" Text="@Martin, it is good, but the peel from six apples is a bit much for me." CreationDate="2010-09-07T21:00:58.440" UserId="210" />
  <row Id="7235" PostId="6913" Text="Does anyone know if the MAPP gas is even safe for food? I use a hardware propane torch and am very happy with it. Refills are cheap and last much longer than the dumb little kitchen store ones." CreationDate="2010-09-07T21:13:02.120" UserId="1393" />
  <row Id="7236" PostId="2489" Text="Butter, people! It's all about the butter!" CreationDate="2010-09-07T21:20:21.983" UserId="2251" />
  <row Id="7237" PostId="2595" Text="@Pointy: Interesting. I thought vinegar was needed to improve the flocculation of starch." CreationDate="2010-09-07T22:02:51.490" UserId="1342" />
  <row Id="7238" PostId="6914" Text="I am not a chemist, but I seriously doubt not that there is an agent that may inhibit there action on the neurons, but one that may do this AND at the same time not alter them ... so that they are still the same ... and have the same flavour. Do not forget that the tasting is in fact just a way to identify classes of chemicals. You may do something to become for a time insensitive ... but without the sensation of warmth of pressure that gets overstimulated by the Capsaicin I do not think that any meal will be still enjoyable" CreationDate="2010-09-07T22:03:36.577" UserId="2324" />
  <row Id="7239" PostId="6914" Text="Additionally, the Capsaicin and the altering agent has be altered and still be fit for human consumption." CreationDate="2010-09-07T22:08:00.973" UserId="2324" />
  <row Id="7240" PostId="6913" Text="@Michael: It is a pure hydrocarbon with no ethane rings, so I would assume that as long as you are getting complete combustion (i.e. a nice blue centered flame with no smoke), you should be fine. I wouldn't use my pipe soldering torch because it is hard to adjust reliable to small amounts of output. Six inch flame, though? No problem." CreationDate="2010-09-07T22:10:57.617" UserId="1670" />
  <row Id="7241" PostId="6914" Text="Additionally,the altering agent and  the Capsaicin after altering  has to still be fit for human consumption. If the flavour was in an other substance of the chillies then it would be a worthy quest. This is why I consider it more useful to look for alternative strategies like building immunity to it, deleting it or develop techniques to make the &quot;burning go away' faster or in a more pleasing way." CreationDate="2010-09-07T22:14:49.360" UserId="2324" />
  <row Id="7242" PostId="6946" Score="1" Text="Any of those will work, although the last one looks like it leaks a lot of steam. Basically you just want a big pot with a tight fitting lid, and some way to elevate the tamales a bit above a couple inches of water. I use a huge pasta pot that has a built in colander, works great." CreationDate="2010-09-07T22:44:00.003" UserId="1393" />
  <row Id="7243" PostId="6946" Score="2" Text="One more tip: if you end up with a situation that has too much room for the tamales so they are falling over, just stick a big drinking glass or something else in there to hold them upright, but not too tightly packed." CreationDate="2010-09-07T22:44:51.000" UserId="1393" />
  <row Id="7244" PostId="6946" Text="I was thinking the same about the last method.  Seems like the fastest, cheapest hack, but also the most potential for a big mess.  You could always find a way to trim down the size so there's less overhang, but that seems like a pain." CreationDate="2010-09-07T22:45:47.613" UserId="1236" />
  <row Id="7245" PostId="2956" Score="2" Text="This gets my vote because it includes what I think is the most important detail. The water should be at the barest simmer, otherwise the rolling of the boil will cause the whites to fall off the yolks." CreationDate="2010-09-07T22:55:37.120" UserId="1393" />
  <row Id="7247" PostId="6945" Text="3 hours of steaming seems too long.  My Wife's recipe (which I am not allowed to share) only calls for approx 90 minutes.  We've also found that tamales freeze well, if you freeze them before steaming.  ie  cook whatever filling you are using, assemble the filling, maza, and husks; make sure they are cool and freeze them.  When ready to eat, they go straight from the freezer to the steamer, for slightly more than the 90 minutes." CreationDate="2010-09-07T23:27:48.413" UserId="105" />
  <row Id="7248" PostId="6937" Text="This is an innovative suggestion. May just have to try it at some point!" CreationDate="2010-09-07T23:56:58.230" UserId="1123" />
  <row Id="7249" PostId="1424" Text="Great suggestion, this worked far better for me than a grill only method on very thick steaks." CreationDate="2010-09-08T00:18:38.037" UserId="486" />
  <row Id="7250" PostId="6948" Score="1" Text="Are you letting the dough hydrate/rest before pressing?" CreationDate="2010-09-08T00:20:09.273" UserId="67" />
  <row Id="7251" PostId="6943" Text="We have questions on how to clean: anodized, unanodized aluminum, non-stick, cast-iron, stainless, and brown spots. This is a duplicate of one or all of them." CreationDate="2010-09-08T01:11:52.703" UserId="60" />
  <row Id="7252" PostId="6943" Text="@hobodave: I couldn't find the non-stick question, although I could have sworn there was one - if you know where it is, could you link to it? (and maybe also add the [cleaning] tag...)" CreationDate="2010-09-08T02:22:08.483" UserId="86" />
  <row Id="7253" PostId="6950" Score="1" Text="Of course, if you get bread crumbs in the butter, then you're liable to get regular old mold growing on your butter..." CreationDate="2010-09-08T02:57:14.410" UserId="47" />
  <row Id="7254" PostId="874" Score="1" Text="Daniel, if you look up what temperature you *want* the yolk and egg to be (based on how done you want them), you can work out the time to get there." CreationDate="2010-09-08T03:14:29.200" UserId="222" />
  <row Id="7255" PostId="6943" Text="added 'non-stick'; unsure whether that is the same as 'anodized'" CreationDate="2010-09-08T03:17:41.800" UserId="2299" />
  <row Id="7256" PostId="6944" Text="Sweet, thanks Knives (trying to figure out how to make a joke about Knives being the enemy of my pots, but here you are offering assistance...ya know)" CreationDate="2010-09-08T03:20:17.133" UserId="2299" />
  <row Id="7257" PostId="6943" Text="@stephenmcdonald:  thanks for the link, I believe it to be 'Simply Calphalon Nonstick':  http://store.calphalon.com/productline/simply-calphalon-nonstick/4294959930-1982" CreationDate="2010-09-08T03:27:33.817" UserId="2299" />
  <row Id="7259" PostId="6943" Text="@Jay: Anodizing is a technique for increasing the thickness of the oxide layer that naturally forms on aluminum - it lets you bang your pans around without the scratching and pitting that would normally result. The inside of your pans is additionally coated with a non-stick substance (Calphalon doesn't specify *what* exactly, but it's probably similar to Teflon) - this substance will wear away over time, and the anodized layer beneath won't have the same &quot;slippery&quot; release (although you can certainly still use it). BTW: [I found this](http://cooking.stackexchange.com/questions/2564)" CreationDate="2010-09-08T04:00:57.663" UserId="86" />
  <row Id="7261" PostId="6943" Text="@Knives: Well this is as close as it gets it seems: http://cooking.stackexchange.com/questions/2564/how-to-look-after-non-stick-cookware-so-it-lasts" CreationDate="2010-09-08T04:57:04.417" UserId="60" />
  <row Id="7262" PostId="4399" Text="+1. Finding a trusted butcher is the most important part of a steack tartare recipe." CreationDate="2010-09-08T09:15:50.427" UserId="2402" />
  <row Id="7263" PostId="6809" Score="1" Text="You can also use the shell to make fish stock.  Which in turn could be used in e.g. Fish based risotto" CreationDate="2010-09-08T10:32:38.960" UserId="2010" />
  <row Id="7264" PostId="6972" Score="1" Text="The Canadian lobster fishing industry is more regulated than the American industry, and the waters are colder. These two factors would probably lead to larger lobster, but I'm not sure the quality would change much... Road trip?" CreationDate="2010-09-08T10:37:01.917" UserId="624" />
  <row Id="7265" PostId="5648" Text="+1 Chana masala" CreationDate="2010-09-08T11:19:12.430" UserId="1140" />
  <row Id="7266" PostId="5724" Text="+1, I use apple cider vinegar in my baked goods and it really does help, especially with muffins and cupcakes." CreationDate="2010-09-08T11:43:07.017" UserId="2347" />
  <row Id="7267" PostId="6666" Text="interesting approach" CreationDate="2010-09-08T13:07:02.340" UserId="15" />
  <row Id="7268" PostId="6828" Text="+1 I forgot to meantion frying cooking skin side down" CreationDate="2010-09-08T13:12:42.547" UserId="53" />
  <row Id="7269" PostId="6975" Text="I've seen it advertised in brasil but was way too scared to order it" CreationDate="2010-09-08T13:13:54.680" UserId="53" />
  <row Id="7270" PostId="6952" Text="Short answer: NO" CreationDate="2010-09-08T13:15:15.083" UserId="1148" />
  <row Id="7271" PostId="6952" Score="1" Text="'Someone with edit right's, plea'se fix the apo'strophe abu'se in &quot;recipe's&quot;" CreationDate="2010-09-08T13:16:18.983" UserId="1148" />
  <row Id="7272" PostId="6980" Text="actually i forgot an additional approach, ZEST IT!" CreationDate="2010-09-08T13:29:39.120" UserId="15" />
  <row Id="7273" PostId="6599" Text="Just wanted to let you know that I tried this yesterday (with the walnuts) -- it's delicious! The only problem is that it gets extremely crumbly, so you have to be careful when frying." CreationDate="2010-09-08T13:31:56.737" UserId="1484" />
  <row Id="7274" PostId="6631" Text="I don't want to down vote this, but we really need to draw attention to sarge_smith's answer." CreationDate="2010-09-08T13:32:14.903" UserId="1148" />
  <row Id="7275" PostId="6977" Text="It doesn't really have any pizza ingredients, does it? It might be worth trying, though, but I wonder if the rice alone can be sticky enough to hold the toppings..." CreationDate="2010-09-08T13:46:24.617" UserId="1546" />
  <row Id="7276" PostId="3034" Text="@Rick G: I blow through that stuff at the rate of a bottle every 2 weeks or so, so it's usually not a problem. Any liquid that sits around for months, opened, is going to degrade." CreationDate="2010-09-08T14:00:37.343" UserId="218" />
  <row Id="7277" PostId="6983" Text="Hi @Martin!  Per the FAQ (http://cooking.stackexchange.com/faq), a recipe request isn't on-topic for this site.  If you provide us with the recipe you used and ask for suggestions on how to improve, however, that would be well-received and hopefully we can help you better your existing recipe.  Once you've edited your question, leave a comment and we can vote to re-open." CreationDate="2010-09-08T14:06:49.947" UserId="1816" />
  <row Id="7278" PostId="6974" Text="I have arrowroot and psyllium husk - I never thought I could use them in that way but I will experiment.  Where could one find locust bean gum?" CreationDate="2010-09-08T14:07:09.777" UserId="2347" />
  <row Id="7279" PostId="6983" Text="Hi @Martin, as @justkt said, recipe requests are considered off topic for this site (an explanation of why is [here](http://meta.cooking.stackexchange.com/questions/728/what-types-of-recipe-questions-are-allowed).).  I have closed your question (what this means is [here](http://meta.cooking.stackexchange.com/questions/690/my-question-was-closed-what-should-i-do)) until it can be whipped into shape.  If you let us know the recipe you didn't like we will more than likely be able to help." CreationDate="2010-09-08T14:11:32.577" UserId="210" />
  <row Id="7280" PostId="6977" Score="1" Text="@Julio: This isn't just a random a recipe, this is what sushi pizza *actually* is.  It's served in many sushi restaurants across North America." CreationDate="2010-09-08T14:34:26.390" UserId="41" />
  <row Id="7281" PostId="6631" Text="@chris: It just needs to summarize the technique, then I'll upvote it myself." CreationDate="2010-09-08T14:36:48.603" UserId="41" />
  <row Id="7282" PostId="6987" Text="Good call - I was actually coming here to add an answer about stir fries.  Even if the mixing part is just your imagination (which means it's in mine too!), julienne cuts help longer-cooking vegetables cook a lot faster, which is great for stir fry!" CreationDate="2010-09-08T14:39:07.807" UserId="1236" />
  <row Id="7284" PostId="6952" Score="2" Text="@chris : just click 'flag' and select 'requires moderator attention', and we'll fix it ... we won't see comments unless we happen to chance upon them." CreationDate="2010-09-08T14:55:08.160" UserId="67" />
  <row Id="7285" PostId="6914" Text="@Bogdan Belcea - the flavors *are* in different substances of the chili. The fruity flavors of a habanaero aren't in the capsaicins, for example. So what I'm looking for is a way to extract or neutralize the capsaicins (safely of course), while leaving the other flavor compounds intact." CreationDate="2010-09-08T15:00:16.727" UserId="1393" />
  <row Id="7286" PostId="6977" Score="1" Text="Do you eat it like a slice of pizza? Knife and fork?  Chopsticks? Seems like the rice would fall apart if the piece was too big." CreationDate="2010-09-08T15:10:44.533" UserId="1405" />
  <row Id="7287" PostId="6971" Text="My brother has mixed Mate and Coffee in a french press, I don't quite remember if he wanted to do it again." CreationDate="2010-09-08T15:29:03.150" UserId="2325" />
  <row Id="7288" PostId="6647" Text="Always keep a glass of chocolate milk handy.  It kills the heat right away." CreationDate="2010-09-08T15:32:10.430" UserId="1148" />
  <row Id="7290" PostId="6983" Text="Discussion on meta: http://meta.cooking.stackexchange.com/questions/746/are-recipe-requests-ok-if-they-are-fundamental-enough" CreationDate="2010-09-08T15:47:17.023" UserId="1259" />
  <row Id="7291" PostId="6977" Score="1" Text="The wikipedia article cited below indicated the sushi rice is fried into a patty, so that would hold together better." CreationDate="2010-09-08T15:53:25.013" UserId="1393" />
  <row Id="7292" PostId="6977" Score="3" Text="You guys can ding me for this, but I just thought of it when I read the question. I wouldn't want any &quot;real&quot; pizza ingredients with my raw fish. Crust: no. Tomato sauce: no. Cheese: Hells no!" CreationDate="2010-09-08T16:30:37.667" UserId="1575" />
  <row Id="7293" PostId="6974" Text="Not sure of a chain or online, but I see it from time to time at the same local store that sells xanthan gum in bulk." CreationDate="2010-09-08T18:35:15.367" UserId="2094" />
  <row Id="7294" PostId="6984" Text="See ... I tried the 2:1:1, but I guess it wasn't sweet enough for me.  I will try the extra sugar.  Thanks." CreationDate="2010-09-08T18:40:48.867" UserId="2156" />
  <row Id="7295" PostId="6983" Score="2" Text="I think it would be helpful to know more specifically what you didn't like about it. What flavor seemed to be missing? Or was it just not sweet enough?" CreationDate="2010-09-08T19:15:02.847" UserId="1393" />
  <row Id="7296" PostId="6995" Text="So the veggies can be blended to a proper consistency for sauce? I guess I'm worried about having a liquid filled with tiny chunks rather than a thick sauce." CreationDate="2010-09-08T19:42:37.283" UserId="1575" />
  <row Id="7297" PostId="6996" Text="What do you mean throw everything back in? You mean for leftovers?" CreationDate="2010-09-08T19:43:19.527" UserId="1575" />
  <row Id="7298" PostId="6984" Score="1" Text="@martin: I tend to use Roses's lime juice (http://en.wikipedia.org/wiki/Rose%27s_lime_juice)" CreationDate="2010-09-08T19:43:29.043" UserId="218" />
  <row Id="7299" PostId="6995" Score="1" Text="You could always try straining the sauce after blending if you find that there are too many chunks.  Or maybe press it through a ricer?  Just throwing out ideas, haven't tried them myself :)" CreationDate="2010-09-08T19:56:34.330" UserId="1236" />
  <row Id="7300" PostId="2978" Text="Curious why this is allowed but http://cooking.stackexchange.com/questions/5998/what-are-some-flavor-pairings-for-green-tea-closed was closed?" CreationDate="2010-09-08T20:26:58.123" UserId="1511" />
  <row Id="7301" PostId="6952" Text="I don't want to flag for something as trivial as that." CreationDate="2010-09-08T20:35:45.263" UserId="1148" />
  <row Id="7302" PostId="6995" Score="1" Text="I've thickened sauce with leftover mirepoix.  It worked fine.  Just run it through a sieve.  I find it takes a bit of experimentation to get the right liquid/solid mix before blending.  Too much and you're just moving chunks around, too little and it won't blend well." CreationDate="2010-09-08T20:41:47.240" UserId="1148" />
  <row Id="7303" PostId="6914" Text="@bog I am not following your reasoning where you say that there are no distinct flavors in peppers/chillies. Could you clarify this claim? Additionally, if you eat a habanero, with or without chewing, on an empty stomach you WILL end up with a painful belly full of acid along with rapid producing gas which causes painful bloating." CreationDate="2010-09-08T20:44:01.020" UserId="15" />
  <row Id="7304" PostId="6914" Score="1" Text="@mfg: I have eaten habaneros whole before on many occasions. I have not experienced either of those symptoms." CreationDate="2010-09-08T20:52:54.250" UserId="60" />
  <row Id="7305" PostId="6992" Text="@user1575 you may want to adapt this post to CW format or tighten it up per: http://meta.cooking.stackexchange.com/questions/608/uses-of-x-questions-are-they-just-recipe-swaps-in-disguise" CreationDate="2010-09-08T20:54:50.543" UserId="15" />
  <row Id="7306" PostId="6914" Text="@hobo grats on that; i know it has left me doubled over both the first time, and the second time when i tried because maybe i just needed to get used to it. terrible cramps." CreationDate="2010-09-08T21:01:59.867" UserId="15" />
  <row Id="7308" PostId="6974" Text="I'll just have to keep my eyes peeled then.  Thanks!" CreationDate="2010-09-08T21:28:33.503" UserId="2347" />
  <row Id="7309" PostId="6796" Score="1" Text="I had to search around a bit to figure out why I had never seen anything other than a grade 'A' egg. In Europe it seems we only have two grades 'A' and 'B'. The relevant standards say **'(i) Grade A eggs...should have a “normal, clean and undamaged” shell and cuticle; they will not be washed or cleaned before or after grading, and will be not chilled or treated for preservation.” (ii) Grade B eggs, i.e. eggs “which do not meet requirements applicable to eggs in grade A” may only be used by the food or non-food industries.'** So that's a relief." CreationDate="2010-09-08T21:30:14.633" UserId="1549" />
  <row Id="7310" PostId="6796" Text="Regarding Rachael's advice, I tried this with one egg I bought today and another that has been in my fridge for over a week. They both sank like stones. The older egg was one from the batch where the yolks broke, so this isn't a good indication of how well the yolks are going to hold." CreationDate="2010-09-08T21:37:18.417" UserId="1549" />
  <row Id="7311" PostId="6796" Text="@Chris: I think she just intended it as a supplemental tidbit of safety info." CreationDate="2010-09-08T21:54:23.907" UserId="60" />
  <row Id="7312" PostId="6995" Score="1" Text="@user1575 - think a soup consistency, and that's what you could potentially get, yes.  It would be more of a gravy, perhaps, in terms of thickness." CreationDate="2010-09-08T22:03:07.457" UserId="1816" />
  <row Id="7313" PostId="6996" Score="2" Text="I looked up the definition of braising--close! but not it. Braising requires the food to be cooked in dry heat first (ie browning the outside of a roast) then simmered in a liquid." CreationDate="2010-09-08T22:08:08.697" UserId="1575" />
  <row Id="7314" PostId="6106" Text="You peel them? I've never done that for hummus.." CreationDate="2010-09-09T01:26:06.603" UserId="152" />
  <row Id="7315" PostId="6952" Score="1" Text="@chris ... but then (1) it gets taken care of quickly and (2) we don't have these random comments lying around years from now ... or until next week, once I know you've likely seen it, and I go and remember to go back and delete them.   Besides, there's 5 moderators, and I hardly ever see requests for us to do things.  (I blame the others for fixing things too quickly)" CreationDate="2010-09-09T03:04:14.190" UserId="67" />
  <row Id="7316" PostId="5324" Text="So this totally worked, at least with cucumber. It came out of the freezer limp but not mushy in any way, very much like the compressed melon I've had at restaurants. You can slice it thin and it is translucent, and you can practically wring water out of it. And it is flexible. Very, very cool. Thank you!" CreationDate="2010-09-09T03:53:44.213" UserId="1393" />
  <row Id="7317" PostId="5340" Text="@yossarian it totally worked! See note in the accepted answer above." CreationDate="2010-09-09T03:54:04.080" UserId="1393" />
  <row Id="7318" PostId="6106" Text="@Brendan sure, it ends up being much smoother, lots of effort though" CreationDate="2010-09-09T08:14:55.853" UserId="138" />
  <row Id="7319" PostId="6992" Text="@mfg, if you use the flag tool you can flag this for moderator attention so it and the answers can be converted to CW. And I think it is ok as per the FAQ post [here](http://meta.cooking.stackexchange.com/questions/740/i-want-to-know-how-i-can-use-a-specific-ingredient-can-i-ask-this-sort-of-questi) as it is effectively asking for uses for waste.  Feel free to start a meta discussion if you disagree. I've converted to CW.  Thanks!" CreationDate="2010-09-09T08:31:54.763" UserId="210" />
  <row Id="7320" PostId="471" Score="2" Text="I've actually found that the Joy of Cooking has led me astray more often than leading me to the right path.  I leave it on the bookshelf and consult other texts." CreationDate="2010-09-09T09:53:20.873" UserId="438" />
  <row Id="7321" PostId="7012" Score="1" Text="Hi Alexander, welcome to the site.  I think you will need to let us know what the ingredients are for the filling at least for us to be able to best help you." CreationDate="2010-09-09T10:30:05.707" UserId="210" />
  <row Id="7323" PostId="6999" Score="1" Text="&quot;triple sec&quot; is really used as a generic term for &quot;orange-flavored liqueur&quot;. Cointreau is what I actually buy, though :)" CreationDate="2010-09-09T13:02:38.107" UserId="2047" />
  <row Id="7324" PostId="7017" Score="1" Text="If you score on the side rather than directly over the vein, you won't cut the vein. They are usually easy to pull out and will come out in one piece unless you nick it. The water is just to keep it from sticking to your fingers." CreationDate="2010-09-09T13:17:19.297" UserId="624" />
  <row Id="7325" PostId="7007" Score="1" Text="To emphasize: you can use both functions at the same time, or use just one. For e.g. Gratin Dauphinois using both together is great: the microwave makes the potatoes cook quickly, and the convection makes them yummy." CreationDate="2010-09-09T13:21:13.190" UserId="1163" />
  <row Id="7326" PostId="6879" Text="I add feta cheese when I bake either salmon pizza or tuna and roasted peppers pizza, replacing part of the mozzarella." CreationDate="2010-09-09T14:12:57.183" UserId="1546" />
  <row Id="7327" PostId="471" Score="1" Text="@Daniel: No book is for everyone, of course, but I'm curious to know some examples of this.  The only recipes I tend to ignore in that book are the Asian ones; virtually everything else I've tried has been perfect (although I obviously haven't tried everything)." CreationDate="2010-09-09T14:20:27.137" UserId="41" />
  <row Id="7328" PostId="7022" Score="1" Text="It might work, but would be tricky and liable to crystallise the sugar solution." CreationDate="2010-09-09T14:48:12.457" />
  <row Id="7329" PostId="6732" Score="2" Text="A thin pan makes for worse heat distribution. Thicker pans are better." CreationDate="2010-09-09T14:48:52.550" />
  <row Id="7330" PostId="6945" Text="Last time I made these, they were done in just over 2 and 1/4 hours...  I think the recipe was incorrect.  I was checking them routinely, so it didn't really matter." CreationDate="2010-09-09T16:19:57.550" UserId="215" />
  <row Id="7331" PostId="784" Text="Correction:  Bacon in Canada is cured/smoked pork belly.  We refer to back bacon as such.  But the default bacon is the same as in the US." CreationDate="2010-09-09T17:44:26.543" UserId="1148" />
  <row Id="7332" PostId="7032" Text="I have tried this and it works OK, but not as well as I would like..." CreationDate="2010-09-09T18:23:07.030" UserId="215" />
  <row Id="7333" PostId="7031" Text="This seems like a good idea.  I will try this." CreationDate="2010-09-09T18:23:23.533" UserId="215" />
  <row Id="7334" PostId="7033" Text="I do the bake-in-a-bowl version every time I make taco salads. Depending on how crispy you want the shell, just keep an eye on it in the oven." CreationDate="2010-09-09T18:56:18.433" UserId="364" />
  <row Id="7335" PostId="843" Text="I've never heard of this; it sounds really interesting though, and I'd like to try it next time I make meatballs. About how long does it take to cook them this way?" CreationDate="2010-09-09T18:58:44.263" UserId="1879" />
  <row Id="7336" PostId="7012" Text="Thanks. I've updated the question." CreationDate="2010-09-09T19:52:54.323" UserId="299" />
  <row Id="7337" PostId="7014" Text="I should try another kind of egg — but, I think, it is better to reduce the amount regardless of the kind." CreationDate="2010-09-09T19:57:36.963" UserId="299" />
  <row Id="7338" PostId="828" Text="+1 for breadcrumbs" CreationDate="2010-09-09T20:24:31.237" UserId="1546" />
  <row Id="7339" PostId="7037" Text="Cool!  I have never seen one of those...  Pretty nifty.  I'm sure it would work with one of these other techniques mentioned here..." CreationDate="2010-09-09T22:10:41.020" UserId="215" />
  <row Id="7340" PostId="843" Score="2" Text="@kecoman: Hard to say as it depends on the meatballs (ingredients, size, etc.), the sauce and how hot it is, etc, but usually 20-30 minutes should take care of it.  You don't need to worry about overcooking as much with this method though." CreationDate="2010-09-09T23:10:41.120" UserId="41" />
  <row Id="7341" PostId="6976" Text="true, his main concern was about false advertising.  But he also says the following: &quot;You're telling me now that Canadian lobster, half the price of a Maine lobster, is the same taste and flavor?  There's a __big__ difference.&quot;" CreationDate="2010-09-09T23:37:33.200" UserId="1304" />
  <row Id="7342" PostId="7030" Score="1" Text="modified-reduction-stewing =&gt; mo-re-stew =&gt; more stew" CreationDate="2010-09-10T00:44:17.407" UserId="1575" />
  <row Id="7343" PostId="4042" Text="great link. You're right, the pictures make your instructions much more clear." CreationDate="2010-09-10T01:08:42.293" UserId="43" />
  <row Id="7344" PostId="2721" Text="I had to let them steep for the better part of a day... but this worked great in the end - the flavor was *intense*. Next time, I'm going to do my usual pureed zest for speed, letting the results steep just until ready to serve." CreationDate="2010-09-10T02:41:10.507" UserId="86" />
  <row Id="7345" PostId="7045" Text="+1 This is pretty much the same method that they use on &quot;Saturday Kitchen&quot; (Made for the BBC); although most of the shefs that do the challenge on there seem to be around 20 seconds (they don't add the water though)" CreationDate="2010-09-10T07:57:52.687" UserId="771" />
  <row Id="7346" PostId="7019" Text="Tofu is rather hard to get here... Also, I try to avoid soy in my food." CreationDate="2010-09-10T11:02:04.473" UserId="299" />
  <row Id="7347" PostId="7015" Text="I don't like mustard. Garlic and / or anchovy sound like interesting idea! It will be quite a different dish though... but looks worth trying." CreationDate="2010-09-10T11:03:19.803" UserId="299" />
  <row Id="7348" PostId="7036" Score="1" Text="Looks interesting, thanks. I'll study it. One note: mayonnaise is made with eggs, so, I think, it is not really a replacement (but it should reduce egg proportions, I agree)." CreationDate="2010-09-10T11:03:47.993" UserId="299" />
  <row Id="7349" PostId="7045" Text="This is a scramble not an omelette.  I always thought a scramble was just about the eggs, omelettes usually have stuff in them?" CreationDate="2010-09-10T11:21:01.883" UserId="1511" />
  <row Id="7350" PostId="7046" Text="but won't the traditional flavors that you expect for vegetable soup be in the pork juices, while the veggies taste more like pork juice?  I've read not to reuse mirepoix." CreationDate="2010-09-10T12:05:28.703" UserId="1816" />
  <row Id="7351" PostId="7053" Score="1" Text="the OP indicated a dry rub rather than an acidic wet rub" CreationDate="2010-09-10T12:30:19.177" UserId="1816" />
  <row Id="7352" PostId="6902" Text="Flame War!             http://cooking.stackexchange.com/questions/6867/what-are-other-uses-for-vegemite-or-marmite-besides-as-a-spread/7044#7044" CreationDate="2010-09-10T14:03:06.910" UserId="1148" />
  <row Id="7353" PostId="7027" Text="That sounds similar!" CreationDate="2010-09-10T14:18:22.523" UserId="1393" />
  <row Id="7354" PostId="7044" Score="3" Text="vegemite cannot be used as a test of manliness.  Try making dry, well done toast, spreading one side quite thickly with vegemite.  Take a bite or two, with the dry side of the toast facing upwards, so that it scratches the roof of your mouth. Now take a bite or two with the vegemite side facing upwards.  Now repeat the experiment with marmite.  You'll find that with marmite it causes a small stinging pain, which vegemite does not give you.  This, in a nutshell, is the difference between the two and the reason why real men eat marmite. :)" CreationDate="2010-09-10T14:22:10.753" UserId="210" />
  <row Id="7355" PostId="7053" Text="The OP also mentioned alternatives and cooking right away without prep" CreationDate="2010-09-10T14:25:42.407" UserId="2148" />
  <row Id="7356" PostId="7053" Text="good point.  The downvote wasn't mine, but I thought you might want to edit to indicate that alternatives would be 1) an acidic wet rub instead of a dry rub or 2) Skipping any rub or 3) Slow cooker.  FYI - I didn't downvote." CreationDate="2010-09-10T14:28:15.167" UserId="1816" />
  <row Id="7359" PostId="7056" Score="1" Text="+1 I think the dry and then oil is the answer. It's fun to play with the oil too (like butter or bacon grease) and then experiment with spices (garam masala, chili powder, brown sugar)." CreationDate="2010-09-10T15:36:46.480" UserId="1259" />
  <row Id="7360" PostId="7056" Text="+1, though I usually actively dry mine first (paper towel, usually) rather than just letting them sit out to dry. I'm not that patient." CreationDate="2010-09-10T15:39:08.637" UserId="2047" />
  <row Id="7361" PostId="7061" Text="+1 for 'sugar pumpkins'" CreationDate="2010-09-10T15:40:56.590" UserId="2047" />
  <row Id="7362" PostId="7038" Score="1" Text="where do you get the notion that dark pans brown better?  I've never heard that..." CreationDate="2010-09-10T16:09:32.253" UserId="210" />
  <row Id="7364" PostId="7038" Text="do you mean in baking?  @Sam - for baking purposes glass and dark metal are considered to brown baked goods faster than light metal" CreationDate="2010-09-10T16:10:19.567" UserId="1816" />
  <row Id="7365" PostId="6372" Text="Thanks mate, was holding out for a definitive answer. Personally, I went and bought a £30 blender. Smoothies have little specks of skins left, particularly tougher skins like kiwi, and soups still have a little texture (not a bad thing). Doubt any attempt at making nut butter would work, but don't think I can justify a blender 15 times as expensive right now. Maybe (hopefully) when this one breaks, I'll consider it again. Will be interesting to see how the blades hold up." CreationDate="2010-09-10T16:14:42.417" UserId="2264" />
  <row Id="7366" PostId="7030" Text="I like it!  Accept my answer???  What about modified re-stewing ;--)  Because you are, in essence, re-stewing the meat after, right?" CreationDate="2010-09-10T16:15:01.043" UserId="215" />
  <row Id="7367" PostId="7038" Text="I have a cake tin (dark metal) which has started to leak.  As a consequence I lined the tin with foil last time I baked a cake, and I can't say that I noticed that the cake was less brown, but there again I wasn't looking for it.  The cake was brown on the bottom though." CreationDate="2010-09-10T16:18:50.163" UserId="210" />
  <row Id="7368" PostId="5133" Text="@Neil added a picture of a measuring jug for you" CreationDate="2010-09-10T16:30:06.240" UserId="210" />
  <row Id="7369" PostId="7073" Text="35 cups o water seem to be a very large amount for 15-20 cups of rice" CreationDate="2010-09-10T16:58:56.620" UserId="87" />
  <row Id="7370" PostId="7074" Text="I think this method works perfect on a small amount of rice, or the &quot;water the size of your thumbnail over the rice&quot;, but does it work for a large quantity of rice." CreationDate="2010-09-10T17:09:42.993" UserId="87" />
  <row Id="7371" PostId="7069" Text="How do you heat it up after you drain it?" CreationDate="2010-09-10T17:34:05.753" UserId="2125" />
  <row Id="7372" PostId="7067" Text="I'm also curious how do you heat it up without it becoming softer.  If you want to keep it al dente, is there a way to do this?" CreationDate="2010-09-10T17:35:56.497" UserId="2125" />
  <row Id="7373" PostId="7080" Score="2" Text="really?  that's going to affect the flavour a lot..." CreationDate="2010-09-10T17:40:32.033" UserId="210" />
  <row Id="7374" PostId="7080" Text="It's the only way I've ever had yellow chicken pot pie. All the others have a more or less white sauce. To the downvoter, it's customary to give a reason." CreationDate="2010-09-10T17:43:21.427" UserId="2042" />
  <row Id="7375" PostId="7080" Score="1" Text="I did, I think it will affect the flavour a lot." CreationDate="2010-09-10T17:44:16.183" UserId="210" />
  <row Id="7376" PostId="7071" Text="good thinking batman!" CreationDate="2010-09-10T17:50:16.197" UserId="210" />
  <row Id="7377" PostId="7078" Score="3" Text="Yeah, parsley seems like more of a visual substitute than a flavor substitute." CreationDate="2010-09-10T18:16:36.397" UserId="1672" />
  <row Id="7378" PostId="471" Score="1" Text="I've tried a number of recipes from that book, and about the only one I found to be good was the alfredo one.  Which I frequently modify to spruce up.  All the others were bland and flavorless.  Or just boring.  Or plain didn't work.  I just had bad experiences with that book, and eventually stopped using it." CreationDate="2010-09-10T19:01:13.397" UserId="438" />
  <row Id="7379" PostId="7067" Score="1" Text="See also http://cooking.stackexchange.com/q/3183/220" CreationDate="2010-09-10T19:17:19.813" UserId="220" />
  <row Id="7380" PostId="7075" Score="3" Text="See also http://cooking.stackexchange.com/questions/4584/which-vegetables-to-use-for-stock. In general, you can put most of your vegetable &quot;scraps&quot; into stock with good results." CreationDate="2010-09-10T19:21:44.790" UserId="220" />
  <row Id="7381" PostId="7077" Text="I thought there would be a reason... You're saying that's kind of a myth?" CreationDate="2010-09-10T20:08:19.480" UserId="1546" />
  <row Id="7382" PostId="7077" Score="3" Text="My mother always said it was just that some people think the white and pale parts are more attractive. The dark green parts aren't *quite* as tender, but it's a pretty slight difference. It's certainly not something that would make a difference for stock, where you're removing the solids and any texture issues anyway." CreationDate="2010-09-10T20:32:07.260" UserId="2251" />
  <row Id="7383" PostId="5133" Text="That's the same thing we call a measuring cup. I had an image of a literal jug in my head. (The image was in my head, not the jug.)" CreationDate="2010-09-10T21:56:48.710" UserId="1601" />
  <row Id="7384" PostId="7074" Text="That is why it becomes a little more complicated than letting it sit, you have to tend to the rice and add more water if necessary. There really is no way to accurately measure a rice to water ratio when you are cooking that large of a quantity. Like Michael said 35 cups of water may be exactly right if you have a large enough cooking vessel to spread the rice out in, but if you don't then there is more stirring involved and you may need to add water as you go." CreationDate="2010-09-10T22:22:20.400" UserId="2283" />
  <row Id="7385" PostId="7073" Text="It may seem like a lot but it might even be on the small side.  I normally use 2 cups to a cup of dried rice. Dried ingredients can suck up a lot of liquid." CreationDate="2010-09-10T22:56:11.270" UserId="446" />
  <row Id="7386" PostId="7052" Score="1" Text="Memphis is of two minds regarding sauce or not. There are excellent restaurants serving specializing in each style." CreationDate="2010-09-10T22:57:06.847" UserId="1101" />
  <row Id="7387" PostId="7087" Score="4" Text="You won't.  They look similar (if it's not tagged, grocery store clerks often ask me which it is) but they *do not* taste similar.  Cilantro has a unique flavor and aroma.  Parsley is just... parsley." CreationDate="2010-09-10T23:00:09.113" UserId="358" />
  <row Id="7388" PostId="7091" Text="+1 for crispy cookies!" CreationDate="2010-09-10T23:02:14.750" UserId="2442" />
  <row Id="7389" PostId="7040" Text="You aren't leaving the thermometer in while cooking right? Because that will definitely mess up your reading." CreationDate="2010-09-10T23:04:12.047" UserId="446" />
  <row Id="7390" PostId="6620" Text="Good question; even though I myself love spicy foods, I know many people who don't :-)" CreationDate="2010-09-10T23:04:21.017" UserId="2442" />
  <row Id="7391" PostId="7080" Text="I agree with @Sam: it probably will affect the flavor... although I'm not sure if it would be bad, I love curry :-) But it's not exactly what the question was asking for." CreationDate="2010-09-10T23:10:59.960" UserId="2442" />
  <row Id="7392" PostId="7062" Text="&quot;Normal&quot; Bay leaves... As opposed to &quot;abnormal&quot; bay leaves? j/k... ;-)" CreationDate="2010-09-10T23:13:34.353" UserId="2442" />
  <row Id="7393" PostId="1348" Text="+1 for &quot;this is why Southern-style Sweet Tea is sweetened while the tea is still hot&quot; -- as a Northerner having relocated to the SOuth, I can tell you that &quot;Iced Tea&quot; up North is very different from &quot;Sweet Tea&quot; down here!" CreationDate="2010-09-10T23:21:04.527" UserId="2442" />
  <row Id="7394" PostId="7008" Text="Good answer, and +1 for not including the common misconception that microwaves cook from the inside out. They do not!" CreationDate="2010-09-10T23:22:51.293" UserId="2442" />
  <row Id="7395" PostId="4030" Text="LOL! This was a great answer" CreationDate="2010-09-10T23:33:24.860" UserId="2442" />
  <row Id="7396" PostId="7093" Score="1" Text="You call cooking meat baking? I call that roasting." CreationDate="2010-09-10T23:40:37.357" UserId="60" />
  <row Id="7397" PostId="7099" Score="3" Text="Marinating doesn't tenderize either. Harold says on page 155: &quot;The acid in marinades does weaken muscle tissue and increase its ability to retain moisture. But marinades penetrate slowly, and can give the meat surface an overly sour flavor&quot;. Alton Brown in &quot;I'm just here for the food&quot; pp 182 says: &quot;Sure, acidic liquids... can dissolve proteins... but the effect is localized to the surface of the food...&quot; He goes on to say that the reason it seems to tenderize is because the strong flavors stimulate saliva." CreationDate="2010-09-11T00:36:21.637" UserId="2001" />
  <row Id="7398" PostId="7096" Text="The lime basil sounds delicious." CreationDate="2010-09-11T01:10:49.840" UserId="2001" />
  <row Id="7399" PostId="709" Text="@Aaronut - And for a bonus when you use vinegar you get some extra iron in your diet. :)" CreationDate="2010-09-11T01:15:53.467" UserId="2001" />
  <row Id="7400" PostId="7093" Text="@hobodave: That depends entirely on how it's prepared.  If you want to call the techniques in the chicken wing question &quot;roasting&quot;, all the power to ya; I think most people would call them baked." CreationDate="2010-09-11T02:56:33.187" UserId="41" />
  <row Id="7401" PostId="709" Text="@Sobachatina: I could be mistaken, but I don't think that a small splash will actually leech off the iron; it might wear off some of the seasoning but I haven't had problems in that respect either." CreationDate="2010-09-11T02:58:18.413" UserId="41" />
  <row Id="7402" PostId="7103" Text="Agreed! Why take chances on ruining a dish? +1 once I can vote again." CreationDate="2010-09-11T03:46:25.217" UserId="364" />
  <row Id="7405" PostId="7113" Text="If someone knows more about electricity and knows, say, that a lightning storm or some other factor could cause a sufficient boost of electricity to bypass the switch, please share. I really don't want to be unsafe!" CreationDate="2010-09-11T04:25:37.490" UserId="364" />
  <row Id="7407" PostId="7113" Score="3" Text="@JustRightMenus: Yea, I reach in all the time too. The whole circuit breaker thing is excessive. Any such surge would have likely flipped the breakers or fried your fuses. It's not as &quot;safe&quot; as unplugging it obviously, but I'd bet you're more likely to get in a car accident than have a freak garbage disposal accident." CreationDate="2010-09-11T04:35:43.620" UserId="60" />
  <row Id="7408" PostId="7112" Text="Interesting, I've never heard of poured fondant, only rolled. Ya learn something new every day." CreationDate="2010-09-11T04:53:24.890" UserId="43" />
  <row Id="7409" PostId="7113" Text="The more likely thing is for someone to not realize you have your hand in it and bump the switch. There is a woman who lives a block from me who lost several fingers in a garbage disposal, though I've never asked her exactly how it happened." CreationDate="2010-09-11T05:40:49.887" UserId="1393" />
  <row Id="7414" PostId="7045" Text="No.. scrambled eggs are looser. An omelette holds together in a (usually folded) disc. Filling is optional in an omelette." CreationDate="2010-09-11T07:05:43.203" />
  <row Id="7415" PostId="7041" Text="Olive oil is unique, as far as I know, amongst non-processed vegetable oils in that it goes solid when chilled. There is no appreciable difference in flavour." CreationDate="2010-09-11T07:09:16.923" />
  <row Id="7416" PostId="7022" Score="1" Text="To expand on my answer: sugar syrups are super-solutions. That means that due to (in this case) the application of heat, more of the solute is present than could occur under normal conditions. The addition of more solute can cause the substance to come out of solution--with sugar, this means crystallisation, and is sometimes desirable (as in those giant sugar crystal candies, for example). Generally it's undesirable, as anyone who has sworn with great vehemence at a crystallised syrup can tell you." CreationDate="2010-09-11T07:11:45.203" />
  <row Id="7417" PostId="7093" Text="There is actually no real difference between 'baking' and 'roasting', it's just that we apply one term to savoury foods and one to sweet (generally). One could argue that the difference is the addition of fats on the outside to promote Maillard reactions, bit really it's the same thing." CreationDate="2010-09-11T07:20:45.947" />
  <row Id="7418" PostId="7040" Text="Of course it was overcooked. Carry-over cooking is a fancy term for a simple cooking rule: heat has inertia. When you take something out of the pan or the oven, it will continue to get hotter. As a general rule, meats should be taken out of the oven ten to fifteen degrees (F, slightly less for C) before they are 'done' and then allowed to rest. The carry-over will raise the temperature to where you need it to be." CreationDate="2010-09-11T07:26:27.633" />
  <row Id="7419" PostId="7010" Text="Just as a fun fact: the 'vein' is not a vein at all. It is the intestine, and it is therefore filled with what intestines are filled with. If you want to go totally crazy, buy fresh live prawns, and keep them in a cooler of salt water for 24 hours. They will... evacuate anything present, and deveining is no longer necessary. Also works for lobsters, langoustines, etc." CreationDate="2010-09-11T07:29:23.647" />
  <row Id="7420" PostId="7007" Text="Nitpick: the dish is _pommes Dauphinoise_, not gratin d." CreationDate="2010-09-11T07:30:37.467" />
  <row Id="7421" PostId="6989" Text="Brunoise--which is the cut you are getting when you dice a julienne--is _awful_ small for (almost all applications of) a mirepoix. How does that work for you?" CreationDate="2010-09-11T07:34:07.333" />
  <row Id="7422" PostId="6989" Text="@roux : it works great; especially when cooking for children who turn their nose up at vegetables, as for slow cooked foods like tomato sauce, the vegetables just about melt away." CreationDate="2010-09-11T11:16:01.730" UserId="67" />
  <row Id="7423" PostId="7113" Text="With the switch, you're right there if someone comes up to you -- with the circuit breaker, it's not in the same room, so there's a chance of someone coming in and flipping it on because you shut off power to something else.  (at least in my old house -- I'm not sure about the disposal, but some of the outlets in the kitchen are on the same circuit as two of the bedrooms)." CreationDate="2010-09-11T11:21:37.917" UserId="67" />
  <row Id="7424" PostId="6828" Score="2" Text="A tip from South West of France, where duck is cooked everywhere: keep the fat and use it later for frying. It is actually better for health than many vegetal oils (and its taste is wonderful)." CreationDate="2010-09-11T11:22:33.357" UserId="2402" />
  <row Id="7425" PostId="7113" Text="... and if you're afraid o power surges; don't do it in an electrical storm, or if the power's out." CreationDate="2010-09-11T11:24:38.267" UserId="67" />
  <row Id="7426" PostId="7090" Text="Agreed -- tumeric is the only thing that'll get you bright yellow without resorting to food dyes specifically or significantly affecting the flavor.  (and the colorant in curry powder, and likely what's in bouillon, too)" CreationDate="2010-09-11T11:28:35.967" UserId="67" />
  <row Id="7427" PostId="7093" Text="For roasting meats, I rarely use a wire rack -- I just place down some carrots or other vegetables.  The only time I use a wire rack in the oven for meats is for bacon.  99% of the use my wire racks get is from baking." CreationDate="2010-09-11T11:32:55.007" UserId="67" />
  <row Id="7428" PostId="7074" Text="Two inches?  I usually use one inch, and it comes out great.  Looking online, I found some recommendations for 1.5&quot;.  Maybe there's differences between varieties of rice?  (actually, looking again, I use low heat, not high heat, and don't stir)" CreationDate="2010-09-11T11:42:30.677" UserId="67" />
  <row Id="7429" PostId="7074" Text="@dassouki : I've never cooked 20c. of rice before, but I've done between 2-5c. with the 'water level' method, low heat, not stirring, and it comes out fine.  I'd guess that part of the issue is the total depth of the rice, so I'd go with a large, wide vessel if you could." CreationDate="2010-09-11T11:45:51.073" UserId="67" />
  <row Id="7430" PostId="7068" Score="1" Text="If you're going to do risotto for that many, I'd par-cook it in advance, then finish it off when getting ready for serving -- see : http://cooking.stackexchange.com/questions/2440/how-do-cooks-prepare-risotto-in-a-restaurant" CreationDate="2010-09-11T11:49:55.323" UserId="67" />
  <row Id="7431" PostId="7066" Score="3" Text="Wait ... you had a springform pan that when new, *didn't* leak?  I always use mine on top of a sheet pan to catch drips.  (the sheet pan's on the lower oven rack, so it doesn't touch the pan and conduct heat)" CreationDate="2010-09-11T12:01:02.363" UserId="67" />
  <row Id="7432" PostId="7056" Text="@Bob : I never said I was patient ... I dry 'em in the oven while it's pre-heating." CreationDate="2010-09-11T12:02:47.787" UserId="67" />
  <row Id="7433" PostId="7120" Text="My mom would do your breatfast thing, and then pour over beaten eggs, so it was a kind of a pasta fritatta." CreationDate="2010-09-11T12:06:12.820" UserId="67" />
  <row Id="7435" PostId="7113" Text="@Joe - I'm advocating turning off both the switch *and* the circuit breaker. To me, having both a belt and britches when my fingers are on the line is cheap insurance." CreationDate="2010-09-11T14:09:23.753" UserId="1393" />
  <row Id="7436" PostId="7113" Text="The formal methodology for protecting yourself against inadvertent machinery turn-on is called &quot;lock out tag out&quot;. It's probably overkill for this use. One place I stayed had the switch in the cabinet under the sink, so when you were reaching down there your legs prevented anyone from getting to the switch. Good deal." CreationDate="2010-09-11T15:15:42.173" UserId="1670" />
  <row Id="7437" PostId="7093" Text="@roux: Now that I think about it, I'm pretty sure you're right - just about everything, from preparation to heat levels to which oven rack you use, is exactly the same.  The only discriminator I use is the vessel - if it's a baking sheet or dish, it's baking, if it's a roasting pan or dutch oven, it's roasting." CreationDate="2010-09-11T15:29:01.063" UserId="41" />
  <row Id="7438" PostId="7102" Text="I didn't realize those things *had* use-by dates... Just checked the bottle in the back of my fridge: Sept 26, 2009..." CreationDate="2010-09-11T15:30:31.810" UserId="86" />
  <row Id="7439" PostId="7119" Text="Good to know. I guess I like more robust leek flavor! (This is unsurprising, as it's one of my favorite veg.)" CreationDate="2010-09-11T16:40:44.170" UserId="2251" />
  <row Id="7440" PostId="7091" Text="Baking racks are also helpful for cooling things still in the pan (a cake, for instance) before removing. Or before refrigerating, if you're cooking a casserole ahead, for instance. Plates don't work for that." CreationDate="2010-09-11T17:09:04.327" UserId="1509" />
  <row Id="7441" PostId="7100" Text="So really I should make a brine, then add something flavorful." CreationDate="2010-09-11T17:20:38.847" UserId="1575" />
  <row Id="7442" PostId="7127" Score="2" Text="What exactly do you mean by burnt?  Is there some food totally burnt on to it?" CreationDate="2010-09-11T18:04:36.270" UserId="210" />
  <row Id="7443" PostId="7115" Score="3" Text="OChef?  surprise surprise..." CreationDate="2010-09-11T18:34:53.420" UserId="210" />
  <row Id="7444" PostId="7101" Score="1" Text="+1 for finally finding a good use for wolfram alpha" CreationDate="2010-09-11T18:37:37.630" UserId="210" />
  <row Id="7445" PostId="7100" Text="@user1575 - I wouldn't say that you *should* make a brine. It depends what you are trying to do. If the goal is extra moisture- like when roasting a turkey- then definitely brine. If the goal is a quick boost of flavor then a marinade is good. If you are trying to tenderize a tough piece of meat there are other methods of course: papain, smoking, braising, etc." CreationDate="2010-09-11T20:06:12.843" UserId="2001" />
  <row Id="7447" PostId="7131" Text="Where can I find this? On supermarkets?" CreationDate="2010-09-11T20:27:21.687" UserId="1686" />
  <row Id="7448" PostId="7140" Score="2" Text="Whoever answers this should update this wiki as well: http://cooking.stackexchange.com/q/784/60" CreationDate="2010-09-11T22:18:59.230" UserId="60" />
  <row Id="7449" PostId="7141" Score="3" Text="1 tsp lemon juice, a big pinch kosher salt, and a teaspoon of browned garlic fixed it. You're the hero of our dinner tonight!" CreationDate="2010-09-11T22:40:50.663" UserId="364" />
  <row Id="7450" PostId="7141" Score="2" Text="Incidentally, we're having your blue cheese puffs (http://www.herbivoracious.com/2008/06/gougeres---chee.html) later on tonight with some fabulous Port. :) I love your site!" CreationDate="2010-09-11T22:42:01.567" UserId="364" />
  <row Id="7451" PostId="1340" Text="I just don't like keeping dedicated pie weights around, so I use the beans/rice after baking just once--but maybe it's because I rarely make pies." CreationDate="2010-09-11T22:55:59.267" UserId="220" />
  <row Id="7452" PostId="7144" Score="2" Text="The question is, what is the lesser of the two weevils?" CreationDate="2010-09-11T23:39:14.087" UserId="149" />
  <row Id="7453" PostId="7053" Score="1" Text="Thank you for your answer. For the acidic rub, do you mean like lemon juice? Or more like yoghurt to permeate/tenderize the meat?" CreationDate="2010-09-11T23:43:42.777" UserId="2429" />
  <row Id="7454" PostId="7052" Text="Thanks for your answer. I might try your cooking method next time. That way I can save time." CreationDate="2010-09-11T23:47:17.400" UserId="2429" />
  <row Id="7455" PostId="7085" Score="1" Text="I was curious so I looked at the ingredients in Campbell's cream of chicken. The second ingredient is chicken fat which is probably where that lovely color comes from. Nice. And yes, I am embarrassed that I own a can of cream of chicken soup." CreationDate="2010-09-12T00:10:31.590" UserId="2001" />
  <row Id="7458" PostId="7109" Score="1" Text="the difference with the saw in shop class is that in a crowded environment, especially half full of young people who'd rather be doing anything rather than paying attention, your danger of a bumped switch is greatly increased. You're still in no danger if the switch is off. Important disclaimer: My post above is NOT meant to be the end-all be-all of electronic advice, but it is practical advice for disposals. There are MANY other times when care must be greatly elevated when messing with electronics." CreationDate="2010-09-12T00:47:24.223" UserId="43" />
  <row Id="7459" PostId="7109" Score="1" Text="Obviously, there is NO harm in following Michael's advice. I just find it excessive." CreationDate="2010-09-12T00:49:11.643" UserId="43" />
  <row Id="7460" PostId="7151" Score="2" Text="I'm unfamiliar with the principles behind mixing paint. Can you briefly explain how this works so people like me may better answer the spirit of your question?" CreationDate="2010-09-12T00:51:44.477" UserId="43" />
  <row Id="7461" PostId="7045" Text="@Chris: I'm certainly no expert but I'm inclined to believe Julia Child." CreationDate="2010-09-12T01:08:27.543" UserId="43" />
  <row Id="7462" PostId="7154" Score="1" Text="Sir I believe you need to clarify your butter!" CreationDate="2010-09-12T01:15:53.180" UserId="218" />
  <row Id="7463" PostId="7151" Score="1" Text="Adding blue to yellow to make a green, yellow and red make orange ...just guessing that those combinations in food coloring will produce similar results, curious if there is a standard chart for food coloring mixtures..." CreationDate="2010-09-12T01:18:21.557" UserId="177" />
  <row Id="7464" PostId="7154" Text="@Sat: Thanks. :)" CreationDate="2010-09-12T01:20:48.517" UserId="60" />
  <row Id="7465" PostId="7129" Score="1" Text="+1: If you've burned something into cast iron that has a higher melting point than cast iron (about 2100 degrees(F)), then you're screwed. Otherwise, just heat it up, and you're good to go. YMMV if your pan isn't pure cast iron (e.g. if it's enameled or has a handle made of some other material, etc)." CreationDate="2010-09-12T01:22:33.140" UserId="218" />
  <row Id="7467" PostId="7156" Text="I'm making this tonight with a Bordeaux (2006 Chateau Bonnet, nothing special)." CreationDate="2010-09-12T01:31:52.867" UserId="60" />
  <row Id="7468" PostId="6075" Text="Or it could be overwhelmingly bitter." CreationDate="2010-09-12T01:32:34.660" UserId="60" />
  <row Id="7471" PostId="7131" Text="@mmonem: online, or wherever you might buy chemistry supplies." CreationDate="2010-09-12T02:39:24.153" UserId="60" />
  <row Id="7472" PostId="7028" Text="I think something like this could work if I had an induction burner with very precise heat control; I'd never get anything that repeatable with my gas stove." CreationDate="2010-09-12T02:44:11.373" UserId="1393" />
  <row Id="7473" PostId="7024" Score="1" Text="Where does the additional heat energy come from? The pot?" CreationDate="2010-09-12T02:44:36.053" UserId="1393" />
  <row Id="7474" PostId="7135" Text="Questions calling for a list of answers should be created as Community Wiki. I converted this for you." CreationDate="2010-09-12T02:49:04.547" UserId="60" />
  <row Id="7475" PostId="7141" Text="@JustRightMenus - thanks! I'm glad to hear you like it." CreationDate="2010-09-12T03:18:57.960" UserId="1393" />
  <row Id="7476" PostId="7129" Score="2" Text="I would suggest not putting cast iron directly into fire, especially not the coals. Although cast iron will melt at 2100 F, it can actually crack and warp at a much lower temperature. You can also harm the temper, making it more likely to crack under normal use." CreationDate="2010-09-12T04:03:40.190" UserId="60" />
  <row Id="7477" PostId="7129" Score="3" Text="My mom collects cast iron, and she'd get the nasty looking ones because they'd sell cheap -- she'd then put them in her fireplace  (I don't have a fireplace, so use a hot grill (barbeque for our Australian friends), or in the oven on a 'clean' cycle).  You then take a wire brush to it to take off any remaining spots of rust or whatever, then proceed to re-season." CreationDate="2010-09-12T04:08:07.953" UserId="67" />
  <row Id="7478" PostId="7091" Text="I like crispy cookies. This is good to know!" CreationDate="2010-09-12T06:48:16.677" UserId="1484" />
  <row Id="7479" PostId="7093" Text="I'm not sure I'd call anything involving meat baking, but this is also a good point." CreationDate="2010-09-12T06:49:00.450" UserId="1484" />
  <row Id="7480" PostId="6001" Text="+1 for Pinot Noir. I guess any red wine will do." CreationDate="2010-09-12T08:07:26.447" UserId="641" />
  <row Id="7481" PostId="7129" Text="@Joe That's exactly the sort of story I'd heard, and the wire brush idea is a great on for the remainders..." CreationDate="2010-09-12T08:42:41.490" UserId="210" />
  <row Id="7482" PostId="7162" Text="Hi Jonathon, as this is requesting a list, and there is no 'correct' answer it should really be a community wiki question. I have converted it." CreationDate="2010-09-12T08:52:33.720" UserId="210" />
  <row Id="7483" PostId="7131" Text="Does it harm the food or I have to use it on a sample of the food?" CreationDate="2010-09-12T09:29:18.397" UserId="1686" />
  <row Id="7484" PostId="7131" Score="1" Text="@mmonem: My wife, a chemist, doesn't think there should be any problem putting it directly into the food.  They require very small samples, so using it on a sample of a food should work as well.  Dipping a spoon in, and rubbing the paper across the back of the spoon should be fine.  The only problem I could see is if you food has a deep color (tomato sauce, blackberries, etc).  It might be hard to tell the color of the strip through the food coloring." CreationDate="2010-09-12T13:51:41.067" UserId="1584" />
  <row Id="7485" PostId="7162" Score="3" Text="I feel a bit daft asking, but how is a tomato a citrus food? Is there some terminology I'm not aware of?" CreationDate="2010-09-12T14:21:02.317" UserId="611" />
  <row Id="7486" PostId="7146" Text="Great, thanks for the insight! One of the reasons I asked is that a commenter on my blog said that Eritrean food tends to be somewhat more influenced by Middle Eastern / Muslim traditions, but it doesn't sound like that is your friend's experience. By the way, what is the name of your friend's book, sounds like it would be of a lot of interest to me." CreationDate="2010-09-12T14:27:16.243" UserId="1393" />
  <row Id="7487" PostId="7175" Text="I thought of suggesting this as well, but apple pies generally have a top crust or lattice and that still needs to bake." CreationDate="2010-09-12T14:28:41.887" UserId="1393" />
  <row Id="7488" PostId="7143" Text="I've wondered for years why companies didn't mix all of the functions together, particularly how they're all just containers with heat.  (and rice cookers are smarter than slow cookers, as they cook 'til the liquid's boiled off, not for some set number of hours).  In the last couple of years, I've seen  rice cooker / steamer / slow cookers, but I haven't yet seen one that includes a deep fryer." CreationDate="2010-09-12T14:36:39.343" UserId="67" />
  <row Id="7489" PostId="7167" Text="This site has to stay focused on culinary techniques. Cleaning your refrigerator and brushing your teeth are not on topic for this site. I have to close as off topic. Sorry." CreationDate="2010-09-12T14:39:54.847" UserId="8" />
  <row Id="7490" PostId="7175" Text="You could blind-bake the top crust as well, and cut it into a lattice when assembling the pie before the second session in the oven." CreationDate="2010-09-12T14:41:39.603" UserId="611" />
  <row Id="7491" PostId="7066" Text="Seriously. I didn't know that springform pans were supposed to be water-tight. I have to cradle my cheesecake pans in foil when I bake them in a water bath. Where do you buy your springforms? I'll have to start shopping there." CreationDate="2010-09-12T14:46:16.137" UserId="8" />
  <row Id="7492" PostId="7162" Text="@Carmi Maybe it's the acidic nature of it." CreationDate="2010-09-12T15:16:13.927" UserId="219" />
  <row Id="7493" PostId="635" Score="3" Text="Broil (American) == Grill (Australia; UK)" CreationDate="2010-09-12T15:29:16.877" UserId="67" />
  <row Id="7494" PostId="7179" Text="It's actually the top answer, but it was written as 'broil' not 'grill'.  I've added a comment that hopefully will clarify things for the non-Americans.  You may also want to see : http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca" CreationDate="2010-09-12T15:30:43.893" UserId="67" />
  <row Id="7495" PostId="6988" Text="You ever go to Irashai sushi? Been to Vancouver twice and always had to go there." CreationDate="2010-09-12T15:42:13.577" UserId="1575" />
  <row Id="7496" PostId="6911" Score="1" Text="Yup, and Marmite is basically the same thing, but with boiled down autolyzed beer yeast." CreationDate="2010-09-12T16:07:40.700" UserId="1664" />
  <row Id="7497" PostId="7188" Score="2" Text="+1 for stomach storage" CreationDate="2010-09-12T17:06:35.743" UserId="835" />
  <row Id="7498" PostId="7066" Text="it always leaked a little, a few drops, but recently its started leaking a lot more, like 1/4 of my cheesecake mixture came out last time." CreationDate="2010-09-12T17:07:33.510" UserId="210" />
  <row Id="7499" PostId="7160" Score="3" Text="No vote up or down: just *wow*  :-)" CreationDate="2010-09-12T17:11:40.860" UserId="835" />
  <row Id="7500" PostId="7191" Score="4" Text="Don't peel them! That's a great time saver, and also tastes &amp; looks better too, imo." CreationDate="2010-09-12T18:09:07.870" UserId="60" />
  <row Id="7502" PostId="108" Score="2" Text="+1 This works wonderfully. Remember that this is will not keep it fresh indefinitely. Some fuzzy butter recently reminded us of this :(" CreationDate="2010-09-12T19:09:18.303" UserId="43" />
  <row Id="7503" PostId="6949" Score="2" Text="Related: to get maximum time of keeping butter at room temperature, see: http://cooking.stackexchange.com/q/36/" CreationDate="2010-09-12T19:10:26.400" UserId="43" />
  <row Id="7504" PostId="6574" Score="1" Text="Fresh corn is delicious (and safe as any raw produce) as long as it's not #2 field corn. #2 field corn tastes like cardboard and is grown for animal feed and chemical products such as HFCS." CreationDate="2010-09-12T19:21:38.727" UserId="1759" />
  <row Id="7505" PostId="784" Score="1" Text="Did you hear that noise? Did you hear it? That was my brain exploding." CreationDate="2010-09-12T19:32:33.740" UserId="43" />
  <row Id="7507" PostId="7148" Text="Makes a ton of sense. It does remind me of the Vietnamese caramel cooking technique." CreationDate="2010-09-12T19:47:55.223" UserId="1393" />
  <row Id="7508" PostId="7188" Text="Personally, I think brownies taste *better* after sitting around for a few days..." CreationDate="2010-09-12T21:03:51.610" UserId="86" />
  <row Id="7509" PostId="7160" Text="rescuing Griswold skillets from thrift stores was my former hobby..." CreationDate="2010-09-12T21:18:44.000" UserId="1854" />
  <row Id="7510" PostId="7135" Text="uh thanks. I would have been happy with even _one_ answer though!" CreationDate="2010-09-12T21:19:22.540" UserId="1854" />
  <row Id="7511" PostId="7205" Score="2" Text="I would add aluminum as one to avoid as well. And as for non-reactive bowls, I would use glass." CreationDate="2010-09-12T21:33:00.343" UserId="1101" />
  <row Id="7512" PostId="7131" Score="1" Text="@mmonem: If you're in the US, you can order them at the link I gave. Otherwise just search in Google Shopping for litmus paper. [Here](http://www.wikihow.com/Make-Homemade-pH-Paper-Test-Strips) is a page which gives instructions more making pH test paper of various types yourself." CreationDate="2010-09-12T21:41:52.667" UserId="1101" />
  <row Id="7513" PostId="7206" Text="Stacking dishes will take longer for the middle ones to warm (but should hold their temperature longer) ... of course, unstacked dishes will take longer to get into the oven, thereby releasing more heat in the process, so it's a bit of a tradeoff.  You might want to experiment and see what works best for your plates." CreationDate="2010-09-12T21:48:00.237" UserId="67" />
  <row Id="7514" PostId="7197" Text="Good point about ditching the ricer; if I'm preparing for company then I'll usually want them smooth but if I'm just making it for myself, I'm more than willing to trade off some time for a little lumpiness, and the ricer is a pretty significant part of the time and mess.  Although not peeling them would also save time and effort, and I'm not sure how well that would work *without* the ricer.  I'll have to think about which part of the process I dread more." CreationDate="2010-09-12T21:51:22.323" UserId="41" />
  <row Id="7515" PostId="7191" Text="@hobodave: Is this something you'd recommend for baking potatoes, with the rough brown skins?  I know it's common for thinner/softer-skinned potatoes but I've never attempted it with baking potatoes." CreationDate="2010-09-12T21:52:06.053" UserId="41" />
  <row Id="7516" PostId="7199" Text="+1 for the apple peeler ... I think I might even have a hand-me down one stashed somewhere;  and my mom always used a hand mixer ... and it works, but I've gotten to prefer the thicker consistency of non-whipped potatoes." CreationDate="2010-09-12T21:57:18.817" UserId="67" />
  <row Id="7517" PostId="4653" Text="FWIW, when eating apples out of hand I generally do eat the core, seeds and all - unless spoiled, they're quite tasty." CreationDate="2010-09-12T22:01:15.490" UserId="86" />
  <row Id="7518" PostId="7191" Text="I don't mind the thicker skins at all. It gives the mashed potatoes a rustic feel. You could go halfway and only skin half of them. Either way, make sure you give them a thorough scrubbing." CreationDate="2010-09-12T22:01:48.820" UserId="60" />
  <row Id="7519" PostId="7205" Text="Quite right, editing my answer." CreationDate="2010-09-12T22:02:33.403" UserId="1393" />
  <row Id="7520" PostId="108" Score="7" Text="Overkill.  This is all you need: http://www.amazon.com/Rubbermaid-3930-Standard-Butter-Dish/dp/B000BQU5US" CreationDate="2010-09-12T22:08:18.580" UserId="358" />
  <row Id="7521" PostId="7136" Score="2" Text="Don't forget to finish with some [filé](http://en.wikipedia.org/wiki/Fil%C3%A9_powder). I like a little for the flavor even when it's not needed for thickening because of the okra." CreationDate="2010-09-12T22:16:37.960" UserId="1101" />
  <row Id="7522" PostId="7209" Score="1" Text="My cherry pitter is too big for many grapes. But pitters come in different sizes...so look for a small one if you need it." CreationDate="2010-09-12T22:29:16.567" UserId="1670" />
  <row Id="7523" PostId="7206" Text="@Joe, you are completely right. However, I usually only warm dishes for a dinner party when it will take me a while to get everything plated and out. At that point, there are too many dishes to spread through the oven." CreationDate="2010-09-12T22:40:17.463" UserId="1259" />
  <row Id="7524" PostId="7176" Score="1" Text="Funny thing about &quot;cooking apples&quot; - different people like apples to cook in different ways. I suspect Bramley's are considered cooking apples *because* they cook down so well... For a baked apple (cooked with the skin on), a tart, or for sauce, this would be ideal. For a pie, I guess it depends on whether you like soft pie filling." CreationDate="2010-09-12T22:56:14.967" UserId="86" />
  <row Id="7525" PostId="7176" Text="I think Knives is on to it.  While Bramleys and Granny Smiths are both cooking apples, the Bramleys cook to a mush and the Granny Smiths remain firm.  To get firm pieces you will need another variety." CreationDate="2010-09-13T00:56:24.273" UserId="183" />
  <row Id="7526" PostId="7211" Text="+1 for your technique (3). That's what I always do." CreationDate="2010-09-13T01:45:25.493" UserId="1163" />
  <row Id="7527" PostId="7113" Text="Ah ... right ... lockouts ... one of my friends got some 440 when someone decided to cut his lockout on the circuit panel when he was working in an outbuilding what was fed from the main building's panel.  Lockouts aren't a failsafe either when you've got stupid people around." CreationDate="2010-09-13T02:13:30.870" UserId="67" />
  <row Id="7528" PostId="7199" Score="1" Text="I ended up using the bottom of a glass jar, and then whipped it with the cream/butter normally using a fork.  That was *really* quick, and surprisingly, almost no lumps.  I think Joe's answer is the most complete but I do want to call you out for the idea of pre-boiling and refrigerating; that sounds brilliant and I'll very likely do that next time I know I'm going to making mashed potatoes." CreationDate="2010-09-13T02:20:31.037" UserId="41" />
  <row Id="7530" PostId="7156" Text="Operation beef bourguignon was a success." CreationDate="2010-09-13T02:51:35.103" UserId="60" />
  <row Id="7531" PostId="5727" Text="FWIW... My favorite burgers are chuck roast and bacon, ground together. I cube and trim the roast first to get rid of any gristle, then just feed it into the grinder, adding in bacon as I go. Toss with salt, pat into shape, and grill... So if you're having trouble grinding, a minute spent with the knife prior to might be all you need." CreationDate="2010-09-13T03:34:38.113" UserId="86" />
  <row Id="7532" PostId="7113" Text="::scoops jaw off of ground, then scoops it up again:: @Joe: I'm flabergasted. Lock-out does have a human element; namely *&quot;Don't remove other peoples locks&quot;*. I do hope the miscreant was fired for cause. I do pretty safe work---on order of 1% of my time is spend mucking about with power equipment or high voltages or cryoliquids or horribly toxic materials---but I take safety precautions seriously." CreationDate="2010-09-13T03:51:36.683" UserId="1670" />
  <row Id="7533" PostId="7175" Text="Blind-baking is great for fillings that would make the crust soggy otherwise... But if you just want to speed up crust baking time, increase the temperature. Preheat the oven with a stone in it to 400F (~200C), and set the pie pan directly on the stone. Should cook nicely in 20-30 minutes." CreationDate="2010-09-13T04:17:31.243" UserId="86" />
  <row Id="7534" PostId="7219" Score="1" Text="+1 for science!" CreationDate="2010-09-13T04:53:29.910" UserId="152" />
  <row Id="7535" PostId="7024" Text="Some from the pot, some just from the tendency of things being heated to continue rising in temperature. I don't know the specific science behind it." CreationDate="2010-09-13T05:14:07.917" />
  <row Id="7536" PostId="7219" Text="Thanks for your effort, @Joe. I don't care about those subs in particular; they were just a convenient example. My intent with the question was to find out more about what factors affect the flavor of beef, which you mention in your second paragraph; could you expand on that?" CreationDate="2010-09-13T05:20:13.613" UserId="1304" />
  <row Id="7537" PostId="7135" Text="It's a rather esoteric topic shabbychef. I dug up some amazon results for you." CreationDate="2010-09-13T05:33:54.050" UserId="60" />
  <row Id="7538" PostId="2077" Score="1" Text="+1 for not adding unburned fuel to a fire (and the other GREAT tips)" CreationDate="2010-09-13T05:58:52.537" UserId="2461" />
  <row Id="7539" PostId="7215" Score="1" Text="Thanks. It worked great!" CreationDate="2010-09-13T06:14:40.793" UserId="2448" />
  <row Id="7540" PostId="7225" Score="1" Text="That's more or less what I ended up doing.  I took a bowl of hot water, and coated the surface of the dough with it, particularly the areas that had broken.  After kneading a bit the process had to be repeated; a few cycles of this were enough to make the dough workable." CreationDate="2010-09-13T06:27:11.903" UserId="108" />
  <row Id="7541" PostId="6075" Score="1" Text="It's not bitter but takes a really long time to cook and makes a 'carbonnade' or beef in ale etc. These don't really taste anything like Beef Bourguignon." CreationDate="2010-09-13T09:20:54.410" UserId="2391" />
  <row Id="7542" PostId="7175" Text="Cutting a lattice doesn't work very well, because of the way pie crusts flake. To do a lattice top, you need to weave strips of pastry together." CreationDate="2010-09-13T09:26:12.780" />
  <row Id="7543" PostId="7175" Text="@Knives, that really doesn't actually work. Plus... 400F for 30 minutes will give you a nice burnt crust, not something edible." CreationDate="2010-09-13T09:26:58.943" />
  <row Id="7544" PostId="7229" Score="1" Text="I find hardwood dies absorb water, but needs 24 hours of soaking." CreationDate="2010-09-13T12:03:56.520" UserId="1259" />
  <row Id="7545" PostId="7228" Score="1" Text="I've seen suggestions to do something similar, but with the added protection of putting the chips in an aluminum pan." CreationDate="2010-09-13T12:05:39.417" UserId="1816" />
  <row Id="7546" PostId="7224" Score="3" Text="You don't typically kneed a quickbread (although, I admit, I've never done a flatbread as a quickbread) -- they're typically more cake-like, and kneeding will create gluten which can make them tough." CreationDate="2010-09-13T12:13:20.737" UserId="67" />
  <row Id="7547" PostId="7053" Text="Usually BBq sauce containing vinegar is a common choice but lemon juice would work as well. Can't say I've had ribs with yoghurt in it, but that could make for some interesting experiments." CreationDate="2010-09-13T12:17:32.883" UserId="2148" />
  <row Id="7548" PostId="7223" Score="1" Text="Good question. I changed the title slightly so that it didn't drum up any unnecessary friction as recipe requests are off topic but your question isn't." CreationDate="2010-09-13T12:42:26.660" UserId="1259" />
  <row Id="7549" PostId="7227" Text="What kind of temperatures are you tying to cook at with the wood chips? I've never had this issue, but I'm not trying to cook steaks when I do it. I find that properly controlling airflow can stop flare ups, but that has an effect on the temperature." CreationDate="2010-09-13T12:44:09.247" UserId="1259" />
  <row Id="7550" PostId="7131" Text="It's unfortunate that even Edmund Scientific describes that as &quot;litmus paper&quot; - litmus is really a specific pH indicator, that classic red/blue acid/base test that you might've used in your high school chemistry class." CreationDate="2010-09-13T13:26:00.503" UserId="1672" />
  <row Id="7551" PostId="5793" Text="I like the way you think" CreationDate="2010-09-13T13:29:07.547" UserId="43" />
  <row Id="7552" PostId="7232" Text="+1 for your effort answering" CreationDate="2010-09-13T13:39:07.600" UserId="1686" />
  <row Id="7553" PostId="7237" Score="2" Text="What are you using the syrup in?" CreationDate="2010-09-13T15:13:00.780" UserId="2148" />
  <row Id="7554" PostId="7139" Text="Thanks! I bought some blue lake, after not being happy with the results of the beans I grew. I'll take your advice next year on watering more gradually." CreationDate="2010-09-13T15:24:54.777" UserId="1184" />
  <row Id="7555" PostId="239" Score="1" Text="I think this might have been what was happening.  I'm learning pretty much everything about cooking from scratch as an adult; before reading this and putting the pieces together, I didn't know what curdling was precisely or how one might recognize that it was happening.  (I'm still not completely sure, but I suppose I have a better idea.)" CreationDate="2010-09-13T15:26:38.690" UserId="108" />
  <row Id="7556" PostId="7224" Text="This was an odd variant of a naan recipe that I found in a cheap curry cookbook, and I wanted to try it before I start experimenting with yeast; I've yet to make any kind of yeast bread, and from what I've read it seems to be trickier.  More temperature regulation and time in particular, and more needing to know what one is doing in general." CreationDate="2010-09-13T15:31:16.763" UserId="108" />
  <row Id="7557" PostId="4385" Text="IMHO, no food requires catsup.  Don't even have some in my house." CreationDate="2010-09-13T15:38:05.970" UserId="1148" />
  <row Id="7558" PostId="7229" Text="@yossarian: yeah, if you can remember a day or so ahead of time, you can make it work. I prefer a foil packet anyway though." CreationDate="2010-09-13T16:19:52.013" UserId="86" />
  <row Id="7559" PostId="7245" Text="Have you checked the ingredient lists on these?  I believe they use a combination of hydrogenated oils, yeast and standard leavening agents like baking powder and baking soda..." CreationDate="2010-09-13T16:27:42.503" UserId="215" />
  <row Id="7560" PostId="7245" Text="@nicorellius - I'll do that when I get home.  Do the standard chemical leaveners (baking powder and soda) activate at higher temperatures?  I'm aware of the hydrogenated oils - hence the desire to do my own version - can I do without at home?" CreationDate="2010-09-13T16:42:50.943" UserId="1816" />
  <row Id="7561" PostId="7244" Text="Golden syrup should work. But corn syrup in the US usually has added vanilla. You may want to add some vanilla extract to get the same flavor." CreationDate="2010-09-13T16:51:09.273" UserId="1887" />
  <row Id="7562" PostId="7229" Text="How can you forget? What's more important than smoking?!?" CreationDate="2010-09-13T17:00:52.203" UserId="1259" />
  <row Id="7563" PostId="7231" Score="4" Text="I'm not trying to argue with you, just curious - why don't you want to taste it? It is an interesting question, even if I can't imagine myself doing anything but sticking a spoon in." CreationDate="2010-09-13T17:16:03.697" UserId="1672" />
  <row Id="7564" PostId="7188" Text="@Knives: I'm not sure if I personally feel that way, but you're not alone. I've heard many other people say that too." CreationDate="2010-09-13T17:45:38.143" UserId="43" />
  <row Id="7568" PostId="7245" Text="My experience is that without hydro, the super rising crusts are just tougher to make. I have settled for a medium riser but an awesome taste.  I like to use yeast in my pizza crusts.  Generally, chemical reactions go faster at higher temps, so yes...  But, the thing is, the reaction starts immediately, so I would say it is more dependent on the amount and how long you let it work.  The trick is the optimize the timing so that you bake the shape you want (i.e., fluffy and big) into the crust just as it gets to that point from the leavening.  If you wait too long it will depress..." CreationDate="2010-09-13T18:46:16.113" UserId="215" />
  <row Id="7569" PostId="3194" Text="Read Heat by Bill Buford, He has a nice description as to how the prepare and hold Short Ribs for service, which is more or less the same technique.  Braised foods hold very well, so the issue is only how do you quickly heat it up at the end?" CreationDate="2010-09-13T19:57:00.900" UserId="1148" />
  <row Id="7570" PostId="7229" Score="1" Text="@yossarian: smoking *now*... ;-)" CreationDate="2010-09-13T20:27:49.750" UserId="86" />
  <row Id="7571" PostId="7257" Score="1" Text="I've always wondered this!  Can't wait to see a good answer." CreationDate="2010-09-13T21:50:09.733" UserId="2299" />
  <row Id="7572" PostId="6599" Text="glad to hear it was good - I wonder if adding a little parmesan or other cheese might help to hold it together a little better." CreationDate="2010-09-13T22:08:29.113" UserId="1184" />
  <row Id="7573" PostId="7229" Score="2" Text="I keep a coffee can of soaked chips in the deep freezer. They're always available at a moment's notice." CreationDate="2010-09-13T22:46:39.617" UserId="1101" />
  <row Id="7574" PostId="7229" Text="@Dennis: that's a *great* suggestion!" CreationDate="2010-09-13T23:02:46.723" UserId="86" />
  <row Id="7575" PostId="6128" Score="1" Text="This is very nice served cold, with ice cubes and a few fresh mint leaves in the mix." CreationDate="2010-09-14T00:20:59.133" UserId="372" />
  <row Id="7576" PostId="7247" Text="Any &quot;double acting&quot; baking powder will give a second lift when heated.  (the first lift is when they get wet)" CreationDate="2010-09-14T01:16:31.537" UserId="67" />
  <row Id="7577" PostId="7264" Text="related : http://cooking.stackexchange.com/questions/2242/why-do-some-recipes-recommend-kosher-salt ; http://cooking.stackexchange.com/questions/1851/substituting-table-salt-or-sea-salt-for-kosher-salt ; http://cooking.stackexchange.com/questions/134/what-makes-fleur-de-sel-different-from-regular-salt" CreationDate="2010-09-14T02:01:26.730" UserId="67" />
  <row Id="7578" PostId="7265" Text="There is some great info in here that makes me want to experiment more. Thanks!" CreationDate="2010-09-14T02:11:39.857" UserId="2001" />
  <row Id="7579" PostId="7267" Text="should I have included garlic salt?" CreationDate="2010-09-14T02:25:51.073" UserId="67" />
  <row Id="7580" PostId="7266" Text="+1 for no gout!" CreationDate="2010-09-14T02:29:31.037" UserId="2299" />
  <row Id="7581" PostId="7267" Text="I think your list is excellent as it is. Garlic salt doesn't have a different texture to go in your bulleted list and it isn't versatile enough to really be an answer to the question." CreationDate="2010-09-14T02:41:08.207" UserId="2001" />
  <row Id="7582" PostId="7265" Text="Not even plain table salt for baking? Larger grains aren't exactly a good thing there..." CreationDate="2010-09-14T02:57:37.297" UserId="1672" />
  <row Id="7583" PostId="7265" Text="@Jefromi - that's not necessarily so; Diamond Crystal Kosher salt is reputed to dissolve as fast if not faster than table salt, something to do with the geometry of the crysal. It is the main salt you will find in all good restaurant kitchens. It does weigh less per volume though, so you will need to adjust if you think your recipe was measured with table salt." CreationDate="2010-09-14T03:13:22.777" UserId="1393" />
  <row Id="7584" PostId="7271" Text="hey jay, the answer you are looking for is right here: http://cooking.stackexchange.com/questions/5584/how-can-i-grow-my-own-yeast/5585#5585  hope that helps" CreationDate="2010-09-14T03:22:35.483" UserId="446" />
  <row Id="7585" PostId="7271" Text="@sarge_smith - I edited the question over there to include the word sourdough to make it easier to find." CreationDate="2010-09-14T03:58:46.867" UserId="1393" />
  <row Id="7586" PostId="4519" Score="1" Text="Great advice, with a well-written and thought-out answer." CreationDate="2010-09-14T04:56:04.290" UserId="2299" />
  <row Id="7587" PostId="7265" Text="@Jefromi - of course that was supposed to say &quot;that's not necessarily so&quot;." CreationDate="2010-09-14T05:39:27.363" UserId="1393" />
  <row Id="7588" PostId="7271" Text="@micheal should have thought of that myself :)" CreationDate="2010-09-14T06:17:20.150" UserId="446" />
  <row Id="7589" PostId="7263" Text="Questions that ask for a list of possible answers should be created as Community Wiki. I've converted this for you." CreationDate="2010-09-14T06:18:55.800" UserId="60" />
  <row Id="7590" PostId="7024" Score="2" Text="I don't think such a tendency exists. :) Heat must have a source." CreationDate="2010-09-14T06:28:11.917" UserId="60" />
  <row Id="7591" PostId="7022" Score="1" Text="@roux: Are you sure about that? Melted sugar isn't a solution of any sort, there is no solvent. It's simply liquid sugar. I haven't experimented, but I have a hard time believing that adding sugar to melted sugar would crystallize anything, because there is no solution." CreationDate="2010-09-14T06:30:07.817" UserId="60" />
  <row Id="7592" PostId="7192" Text="&quot;Slightly increase the hydration of sugar solution, thereby lowering its boiling point and temporarily retarding the rising temperature and caramelization.&quot; - This is just incorrect information. There is no &quot;solution&quot;. The water would _vaporize_ instantly." CreationDate="2010-09-14T06:32:46.643" UserId="60" />
  <row Id="7593" PostId="7273" Score="5" Text="The higher mercury level is a concern even for cooked fish. It doesn't go away when cooking, unfortunately." CreationDate="2010-09-14T06:52:53.573" UserId="60" />
  <row Id="7594" PostId="7223" Text="@yossarian: Thanks!" CreationDate="2010-09-14T07:00:17.467" UserId="60" />
  <row Id="7595" PostId="7265" Text="@Michael: You should be able to edit your own comments btw." CreationDate="2010-09-14T07:06:43.843" UserId="60" />
  <row Id="7596" PostId="7024" Text="Why have I been renamed to user456? In any case, like I said, I don't know the specific science behind it. Nevertheless, it is an established kitchen constant that hot things continue to rise in temperature after being removed from the heat source. Vote it down if you like, and my _deepest_ apologies for not being a physicist, but that is in fact how food works. Why else do you shock vegetables after blanching (apart from colour)? Why else do you remove meat from the oven 10-15 degrees before your target temperature?" CreationDate="2010-09-14T07:19:19.130" />
  <row Id="7597" PostId="7024" Text="Food yes, molten sugar no. You shock vegetables to stop them from cooking by rapidly bringing the temperature down. Steamed asparagus that is 212 F will very slowly decrease in temperature until it is room temperature - all the time it is over whatever temperature &quot;cooks&quot; asparagus (160 F?) it is cooking, but the temperature is dropping. Cold water speeds up the drop below the cooking temperature. It also prevents the higher surface temperature from migrating inwards, though this is negligible in a thin veg lke asparagus." CreationDate="2010-09-14T07:41:03.203" UserId="60" />
  <row Id="7598" PostId="7024" Score="1" Text="With meat the surface temperature is _many_ degrees higher than the internal temperature. A just grilled or roasted steak or other meat will have a surface temperature of 300 F+ whereas the inside will be 120 F - 160 F (for steak). After removal from a heat source the _overall_ temperature of the steak decreases. The surface heat dissipates into the air, as well as into the cooler center of the meat, cooking it further. This is enhanced by the hot fats and juices returning to the center as well." CreationDate="2010-09-14T07:43:40.690" UserId="60" />
  <row Id="7599" PostId="7024" Score="1" Text="Molten sugar on the other hand goes through phase changes at very precise temperatures. It can sit in the caramel stage indefinitely if the temperature is maintained, and can be nudged into the next stage by an increase in temperature. Additionally, in normal quantities the temperature of molten sugar is likely to be very uniform throughout, unlike meat, thus when removed from heat there isn't really a part that is any hotter than the rest. At least not enough to be of significance. If you were melting several pounds of sugar in a large pot, this might be end up being significant." CreationDate="2010-09-14T07:46:38.793" UserId="60" />
  <row Id="7600" PostId="5585" Text="Hey sarge. I just happened to read this closer. I don't think &quot;dark smelly liquid&quot; is normal. Smelly liquid, yes. However, it should be a murky light color, the color of dough more or less. If you have something green, red, or brown - you've got something besides yeast and their friendly bacteria buddies growing." CreationDate="2010-09-14T08:26:47.320" UserId="60" />
  <row Id="7601" PostId="7265" Text="@Michael, I edited it for you" CreationDate="2010-09-14T08:30:04.800" UserId="210" />
  <row Id="7602" PostId="7024" Text="whilst what @hobodave says is right, in this case won't the heavy pan be hotter that the sugar and so as soon as you take it off the heat the sugar will continue to rise in temperature as the heat from the still hotter base will transfer into the sugar?  This will continue until the base is as cool as the sugar.  So there may be some 'carry over cooking', the amount will depend on how much hotter the base it than the sugar and how well that base holds the heat." CreationDate="2010-09-14T09:03:57.800" UserId="210" />
  <row Id="7603" PostId="7024" Text="Nothing you have said, hobodave, contradicts what I have said. Nor does it justify your rather peculiar downvote. Whatever, I guess you're having a bad day." CreationDate="2010-09-14T10:24:50.520" />
  <row Id="7604" PostId="7265" Text="Plain table salt is good for salting water used for pasta/rice/vegetables, IMHO" CreationDate="2010-09-14T10:54:11.723" UserId="210" />
  <row Id="7605" PostId="7237" Text="Usually baking - but when using the golden syrup it tends ot make everything much stickier than I expect it to - however as I don't really know what corn syrup is it could be turning out how it should be!" CreationDate="2010-09-14T10:56:12.680" UserId="2129" />
  <row Id="7607" PostId="3860" Score="2" Text="+1 on the lean meat. Fat doesn't evaporate it goes rancid fast." CreationDate="2010-09-14T12:41:33.767" UserId="2001" />
  <row Id="7609" PostId="7167" Score="1" Text="Food safety should not be an off topic. There are questions about sanitation that have not been closed. This question has been restated to be more on topic." CreationDate="2010-09-14T14:40:13.220" UserId="641" />
  <row Id="7610" PostId="371" Text="@Michael when did he say this?  He used a regular pan and placed it within a water bath to distribute heat evenly.  I remember he saying never use a spring form." CreationDate="2010-09-14T14:44:41.003" UserId="1511" />
  <row Id="7611" PostId="7279" Score="1" Text="Actually I was just rethinking this and you might have equally good luck not pre-baking them. Unless you are set on using a microwave or taster oven, the difference of baking. Not counting prep, it would be minimal; whether you bake for ~5 or ~15 minutes, it probably takes longer to preheat the oven." CreationDate="2010-09-14T14:45:45.270" UserId="15" />
  <row Id="7612" PostId="43" Text="Fresh eggs from a free range chicken are to die for.  Once you try em you will never go back to grocery store eggs again!" CreationDate="2010-09-14T14:46:04.980" UserId="1511" />
  <row Id="7613" PostId="7261" Text="Sometimes getting your hands dirty is the best way!" CreationDate="2010-09-14T14:46:34.653" UserId="1511" />
  <row Id="7614" PostId="7283" Text="...For extra points in the smoky department rub the kernels with paprika between soak and grill then replace the husk." CreationDate="2010-09-14T14:51:11.793" UserId="15" />
  <row Id="7615" PostId="5585" Text="I'm specifically talking about a discharge that is dark brown/amber.  It often develops around day two or three, and will be clearer and not as bubbly as the rest of liquid in the container.  It is a waste product of the yeast and doesn't add to the flavor but removing it is also a waste of time.  The thing is, with a wild culture, yeasts are great competitors and will destroy other bacterial growth trying to take advantage of it's growth medium. Basically, I have always just mixed everything back in, and don't worry about it, unless you get that skunk beer flavor, then it's time to start over" CreationDate="2010-09-14T14:51:17.317" UserId="446" />
  <row Id="7616" PostId="5585" Text="@hobodave Although I might worry if I got green or red, anything that could be poured out of a beer bottle in color is safe to mix back in." CreationDate="2010-09-14T14:53:28.797" UserId="446" />
  <row Id="7617" PostId="5601" Score="1" Text="+1 for Chock-full-o-nuts : if this were an office decor question they would win hands down (especially their older tins)" CreationDate="2010-09-14T14:57:07.367" UserId="15" />
  <row Id="7618" PostId="3791" Text="do you want to accept an answer or maybe convert to community wiki (as this is a semi-subjective answer to have to 'appect' as authoritative)?" CreationDate="2010-09-14T14:59:10.427" UserId="15" />
  <row Id="7619" PostId="6346" Text="@Knives ...which is why many German/Belgian beers do better on draft in America than from the bottle. Heineken is terrible from the bottle as is Stella, but if I see a tap head with either I know it will be a better pint." CreationDate="2010-09-14T15:09:21.253" UserId="15" />
  <row Id="7620" PostId="7284" Text="Most farmers who deal with grains grow in *very* large lots, as the equipment for processing it in a cost-effective manner is so large.  (100 acres is considered a small farm for grain production)." CreationDate="2010-09-14T15:17:02.800" UserId="67" />
  <row Id="7621" PostId="7146" Text="@Michael: Unfortunately it's not yet published. The copy I have is an electronic rough draft. As my friend is heading back to Ethiopia this weekend for about three years, it may be some time before it comes out." CreationDate="2010-09-14T15:34:43.633" UserId="220" />
  <row Id="7622" PostId="7287" Text="Phrased like a community wiki?" CreationDate="2010-09-14T15:37:52.203" UserId="2001" />
  <row Id="7623" PostId="7286" Text="+1 for co-ops.  Places like Montana Wheat ship to local groups around the USA.  It's not local, but it does support local business." CreationDate="2010-09-14T15:38:31.020" UserId="1816" />
  <row Id="7624" PostId="7285" Score="1" Text="+1 for locale dependent. Not a lot of wheat farming down here in Texas." CreationDate="2010-09-14T15:43:24.943" UserId="2001" />
  <row Id="7625" PostId="7288" Text="+1 - I was about to add the buttermilk substitution to my answer until I saw it in yours." CreationDate="2010-09-14T15:44:04.523" UserId="1816" />
  <row Id="7626" PostId="7289" Text="Interesting idea- I'm going to try that next time I use wheat." CreationDate="2010-09-14T15:47:30.720" UserId="2001" />
  <row Id="7627" PostId="7283" Text="try grilling husk and silk off with tons of butter slathered on some time.  Wonderful." CreationDate="2010-09-14T15:49:04.950" UserId="1816" />
  <row Id="7628" PostId="7217" Text="have you tried doing something like baked apple slices (perhaps with a test alongside McIntosh and Granny Smith) to see?" CreationDate="2010-09-14T15:51:38.910" UserId="1816" />
  <row Id="7629" PostId="7231" Text="Coz I want to be more accurate with minimum dependence on fuzzy feelings" CreationDate="2010-09-14T15:52:29.283" UserId="1686" />
  <row Id="7630" PostId="7172" Text="Those all sound really good. I'm going to have to try making them." CreationDate="2010-09-14T15:52:43.977" UserId="1201" />
  <row Id="7631" PostId="7287" Score="2" Text="@Sobachatina: Please flag for moderator attention as opposed to leaving a comment.  New users do not actually *have* the Community Wiki checkbox, so in this case there is nothing that he could have done." CreationDate="2010-09-14T15:53:24.040" UserId="41" />
  <row Id="7633" PostId="7282" Text="Where do you live? Someone from your locale will have to answer. Here in Portland, Oregon there are at least 10 natural food stores that carry a wide assortment of bulk grains." CreationDate="2010-09-14T16:48:00.257" UserId="1759" />
  <row Id="7634" PostId="7283" Text="@justkt for eating off the cob i absolutely agree, but for cooking in BBQ i like the smokiness the husk adds" CreationDate="2010-09-14T17:04:16.123" UserId="15" />
  <row Id="7635" PostId="7273" Text="Wow, I had no idea.  Does the mercury content apply to farm-raised fish?  I would guess trout caught from a high mountain lake would be safer from mercury, or is that just wishful thinking..." CreationDate="2010-09-14T17:05:37.523" UserId="2299" />
  <row Id="7636" PostId="7272" Text="Ewwww, now I wish I hadn't asked the question!" CreationDate="2010-09-14T17:07:31.670" UserId="2299" />
  <row Id="7640" PostId="4675" Text="And yes, did the trick nicely, bravo!" CreationDate="2010-09-14T17:33:07.030" UserId="588" />
  <row Id="7641" PostId="7237" Text="Corn syrup does tend to make things sticky. One of the classic uses for it is to make pecan pie, which is a sticky, sugary, yummy mass." CreationDate="2010-09-14T18:28:07.613" UserId="1887" />
  <row Id="7642" PostId="7273" Score="1" Text="@Jay: Mercury usually isn't a concern in farm raised fish, though you do have to worry about PCBs. Mercury pollution is a man made problem, so unless the high mountain lake is polluted it would be safer." CreationDate="2010-09-14T19:17:23.997" UserId="60" />
  <row Id="7643" PostId="7263" Score="2" Text="This post appears to be doing two things: (1) asking for delicious kombucha flavors/recipe swapping (you can fix that by deleting that line), and (2) keeping too broad a recipe base to really be able to allow any answers to be authoritative. For instance, how can I answer whether any of these additions are balanced if I don't know whether you are using white tea, green tea, or a mixture thereof? The problem with (2) is that it is too easy to give a quick, unauthoritative answer and then get discussion-y too the open-endedness of the question itself." CreationDate="2010-09-14T19:19:19.630" UserId="15" />
  <row Id="7644" PostId="7274" Text="Adding sugar cools down the burnt sugar, but then you have some raw sugar mixed in. It's unlike the water example because you are *changing* the sugar by heating. If you were roasting nuts, you wouldn't add a bunch of raw nuts right as the roasting nuts got to the perfect degree of brown, would you?" CreationDate="2010-09-14T19:21:02.340" UserId="220" />
  <row Id="7645" PostId="7192" Text="@hobodave, your criticism of 2) is correct, but it takes an incredible amount of energy to vaporize water, and this energy is going to come from the heat of the sugar.  This *will* cool down the sugar, although as you pointed out above, may be dangerous." CreationDate="2010-09-14T19:23:31.257" UserId="220" />
  <row Id="7646" PostId="7302" Score="1" Text="Interestingly enough, all those expensive breads made from &quot;sprouted wheat&quot; are just malted grains which were dried at a temperature considered low enough to not kill the enzymes." CreationDate="2010-09-14T19:24:14.813" UserId="1816" />
  <row Id="7647" PostId="7303" Score="4" Text="@Jefromi - have you considered textured vegetable protein instead.  Full disclaimer: I hate the stuff.  However, it's what I survived on for two weeks backpacking (cooking over fire only, no stove).  You rehydrate in water and then use it like meat - with rehydrated vegetables, or I once ate it as a taco filling with salsa.  If you're backpacking, dehydrated TVP will be nice &amp; light." CreationDate="2010-09-14T19:26:02.390" UserId="1816" />
  <row Id="7648" PostId="7256" Text="So how fragile is this? Just forge ahead and don't worry about it too hard? Extremely precise measurements required? Or is it one of those &quot;you gotta feel it&quot; things that just takes experience with your particular starter?" CreationDate="2010-09-14T19:35:07.930" UserId="986" />
  <row Id="7649" PostId="7274" Text="@Kevin: You acknowledge that adding solid sugar to liquid/caramelized sugar cools the overall mixture down, but do you understand how? The heat that was in the molten sugar goes into the solid sugar until equilibrium is reached. This heat exchange will melt the solid sugar. Regardless burnt sugar is a stage achieved at 350 F, when the sugar reaches that temperature it's burnt sugar period, not a mix of &quot;raw&quot; and burnt sugar. The nut analogy is poor because they are not a liquid, and heat transfer from a cooked nut to a raw one is negligible." CreationDate="2010-09-14T19:35:09.603" UserId="60" />
  <row Id="7650" PostId="7274" Text="Besides you wouldn't add it to burnt sugar, you'd simply remove it from the heat. If you were to add sugar it would need to be _before_ it reached the burnt stage." CreationDate="2010-09-14T19:38:02.397" UserId="60" />
  <row Id="7651" PostId="7303" Text="Also - there are several types of TVP, don't get the kind cut into small chickens and dinosaurs and such, you can get cubes for $4-5 less/lb if you go to specialty stores/online." CreationDate="2010-09-14T19:42:49.120" UserId="1484" />
  <row Id="7652" PostId="7303" Text="Will there not be campfires? Cast iron on the campfire will do you wonders." CreationDate="2010-09-14T19:44:37.103" UserId="203" />
  <row Id="7653" PostId="7279" Text="Generally I do plan on baking them, but in the case that I bring one to work (and microwave it for lunch), would I have to bake them in advance for any length of time?" CreationDate="2010-09-14T19:52:41.663" UserId="1484" />
  <row Id="7654" PostId="7305" Score="1" Text="Careful with aluminum and really hot campfires, we've lost some pie &quot;irons&quot; in the camp fire when they melted away." CreationDate="2010-09-14T19:53:10.877" UserId="203" />
  <row Id="7655" PostId="7305" Text="I don't have one of those racks, and I'm not sure if I've seen one - could you post a link/picture? And yeah, I can always do it in aluminum, it's just the amount of fuel I'll go through (I'm a little obsessive)." CreationDate="2010-09-14T20:30:02.683" UserId="1672" />
  <row Id="7656" PostId="7304" Text="That's a great suggestion, thanks - I can at least manage for some of the trip that way. (I'm taking a month!)" CreationDate="2010-09-14T20:30:44.140" UserId="1672" />
  <row Id="7657" PostId="7303" Text="@justkt: Good suggestion, thanks. I don't actually mind it too much, so I'll probably do a bit of that too. @Dorrene: now I just want to have dinosaur-shaped food!" CreationDate="2010-09-14T20:31:57.613" UserId="1672" />
  <row Id="7658" PostId="7305" Text="@jefromi - something like this: http://amzn.to/d1OGJs" CreationDate="2010-09-14T20:57:21.410" UserId="1393" />
  <row Id="7659" PostId="7305" Text="@Michael: Oh, I feel smart now. That's a great idea, thanks." CreationDate="2010-09-14T21:04:12.513" UserId="1672" />
  <row Id="7660" PostId="7306" Text="For years, I just used a fork -- stab repeatedly, dip in your marinade, then grill.  I use it for the cuts of meat that you might use for london broil, as that's what I typically grill." CreationDate="2010-09-14T21:06:25.977" UserId="67" />
  <row Id="7661" PostId="7303" Text="If it's firm tofu, you can always try just grilling it over open fire w/ a freeloader fork.  (telescoping fork ... but make sure to get one for camp fires, not the novelty ones)" CreationDate="2010-09-14T21:10:02.410" UserId="67" />
  <row Id="7662" PostId="7309" Score="1" Text="Pure *refined* sesame oil can be used for the cooking itself and it's pretty good for Asian dishes.  For the unrefined oil I agree, it's hard to find a use for it (except... well, *toasting* it)." CreationDate="2010-09-14T21:15:19.117" UserId="41" />
  <row Id="7663" PostId="7296" Text="Good point on the cooking method -- I poach mine." CreationDate="2010-09-14T21:16:23.200" UserId="67" />
  <row Id="7664" PostId="7309" Text="So there's 3 products, then? Refined oil (good for cooking), unrefined oil (undetermined best use), and toasted unrefined oil (stronger taste, not great for cooking, best for dressilngs)?" CreationDate="2010-09-14T21:23:25.410" UserId="364" />
  <row Id="7665" PostId="7309" Score="2" Text="@JustRightMenus: That's correct.  Refined sesame oil is actually the least common to find in stores, at least where I live.  Pure (unrefined) sesame oil is very common but I never use it; toasted sesame oil, I use in almost every single Asian dish I make.  Not just dressings but the majority of stir-fry sauces as well." CreationDate="2010-09-14T21:28:22.470" UserId="41" />
  <row Id="7666" PostId="7309" Text="@aaronut - well said, i'm the same way" CreationDate="2010-09-14T21:51:43.857" UserId="1393" />
  <row Id="7667" PostId="7301" Text="Yeah, I figured foil would just get in the way of cooking rather than aiding it — a friend mentioned the foil thing, so I thought I’d check. Cheers!" CreationDate="2010-09-14T21:52:20.210" UserId="2483" />
  <row Id="7668" PostId="7305" Score="1" Text="@ManiacZX - that's why you get a cast iron pie iron.  It's the only cast iron I own (not by choice, I'd take more) and it's amazing!" CreationDate="2010-09-14T22:06:07.573" UserId="1816" />
  <row Id="7669" PostId="7296" Text="@Joe - noticed a related question says to simmer in a crock pot on low, which sounds similar to your method." CreationDate="2010-09-14T22:09:12.917" UserId="1816" />
  <row Id="7670" PostId="7296" Text="Similar, but I like to start it boiling, to kill surface bacteria.  The low heat, however, gives you a wider range to keep from overcooking the chicken, so it comes out soft &amp; easy to shred." CreationDate="2010-09-14T22:36:57.383" UserId="67" />
  <row Id="7671" PostId="7311" Text="Usually I bake to avoid the boom, but this also sounds good." CreationDate="2010-09-14T22:43:54.817" UserId="149" />
  <row Id="7672" PostId="7264" Text="And http://cooking.stackexchange.com/questions/4564/what-foods-preparations-demonstrate-the-flavor-difference-between-sea-salt-and-ta" CreationDate="2010-09-14T23:03:50.000" UserId="1101" />
  <row Id="7673" PostId="5585" Text="I recommend grabbing a copy of Peter Reinhart's &quot;Artisan Bread Every Day&quot; from your local library. Very informative, and has recipes for starting your own &quot;mother&quot; starter, also numerous recipes for use with the sourdough." CreationDate="2010-09-15T00:15:52.110" UserId="2239" />
  <row Id="7674" PostId="7293" Text="I did find my little scale, I think I need a bigger one, maybe a five or ten lb. model.  I didn't buy the cabbage - grew it.  Thanks for the conversions!" CreationDate="2010-09-15T00:16:06.290" UserId="1184" />
  <row Id="7675" PostId="7275" Score="1" Text="I am using a harsch crock, and sterilized it prior to putting the salted cabbage in. I think I will resist opening it as long at least for 4 - 6 weeks." CreationDate="2010-09-15T00:18:01.387" UserId="1184" />
  <row Id="7676" PostId="7167" Text="(Belated comment) The edited question is now pretty well kitchen-focused, so I've reopened it." CreationDate="2010-09-15T00:51:13.647" UserId="41" />
  <row Id="7677" PostId="7317" Score="1" Text="This one surprised me a bit.  I would have expected that you'd want a more concentrated solution for spraying.  Is the reason for using a *lower* spray concentration just that you'll tend to use more of it per individual item?" CreationDate="2010-09-15T00:52:22.210" UserId="41" />
  <row Id="7678" PostId="7317" Score="3" Text="I'm also confused by the 1 minute contact for the weak solution vs. 2 minute contact for the strong solution. Note that [the Clorox website](http://www.clorox.com/products/usage.php?prod_id=clb) recommends 3/4 cup and 5 minute contact... Although they may have a vested interest in encouraging stronger solutions ;-P" CreationDate="2010-09-15T01:32:20.730" UserId="86" />
  <row Id="7679" PostId="7305" Text="@jefromi - good deal! @justkt - I love pie irons too! Toasted PB&amp;J on white bread, or a quick &quot;apple pie&quot;, great stuff!" CreationDate="2010-09-15T01:52:13.447" UserId="1393" />
  <row Id="7680" PostId="7303" Score="1" Text="Not specifically tofu ... but if it's an issue of protein, I'd recommend bringing along some gorp : http://www.backpacker.com/may_2001_food_reader_gorp_recipes/skills/2046" CreationDate="2010-09-15T02:14:40.060" UserId="67" />
  <row Id="7681" PostId="7274" Text="I'm picturing getting the sugar to the exact perfect degree of burnt (yes burnt, as that's what the original question asked about), then wanting to stop *further* burning by reducing the temperature quickly. In this scenario, the raw sugar that you add will indeed caramelize slightly, but it will still be significantly lighter than the other sugar.  I think we're agreeing that it won't work at the burnt stage, but I thought that controlling the temperature of the burnt sugar was the question you were trying to answer." CreationDate="2010-09-15T03:41:18.930" UserId="220" />
  <row Id="7682" PostId="7310" Score="2" Text="salmon + microwave = WRONG!  If you are using a microwave to cook your food, stay away from the salmon and just stick with the Hot Pockets." CreationDate="2010-09-15T03:41:35.290" UserId="358" />
  <row Id="7683" PostId="5601" Text="I'd like to add that Peets from the supermarket can be a few months old, and is nothing at all like mail-order Peets fresh-roasted a few days before you use it. We recently got some suprermarket Peets and... well, it was disappointing." CreationDate="2010-09-15T03:41:57.827" UserId="1601" />
  <row Id="7684" PostId="7192" Text="@hobodave: The sugar solution is indeed mixture of water and sugar. As temperatures increase, the relative amount of water lessens. At caramelization temperatures, it is mostly sugar. What you call &quot;vaporize instantly&quot; I call &quot;provide a cooling effect&quot;... As Kevin points out, this vaporization steals heat from somewhere! As for the danger, I haven't tried it, so I don't know how dramatic the effect might be." CreationDate="2010-09-15T03:43:31.297" />
  <row Id="7685" PostId="7192" Text="http://www.exploratorium.edu/cooking/candy/sugar-stages.html" CreationDate="2010-09-15T04:06:39.287" UserId="60" />
  <row Id="7686" PostId="7291" Score="1" Text="papin already has conflicting info and is looking for someone with experience. not a wikipedia answer" CreationDate="2010-09-15T04:11:50.580" UserId="1364" />
  <row Id="7687" PostId="7217" Text="After I looked for some pictures of Winesap apples, I discovered they are the same as Stayman apples.  They'll be in season soon and I'll try the experiment you suggest.  Thanks." CreationDate="2010-09-15T05:12:19.313" UserId="183" />
  <row Id="7688" PostId="6321" Text="I'll take the answer as 'home stove is different; will not work'" CreationDate="2010-09-15T05:25:07.463" UserId="1854" />
  <row Id="7690" PostId="7299" Text="I should have added: brush with more lemon juice as the solution reduces. You could also make a faux caramel with a gelling agent--I'd think that pectin or gelatin would be your best bets. You would lose the dark flavours of cooked sugar (which we aim to avoid anyway) but would get a pure sweet orange note instead (which we aim for)." CreationDate="2010-09-15T07:12:43.937" />
  <row Id="7691" PostId="7320" Text="+1 this seems like a great suggestion, exactly what the OP wanted, a way to control the final stage a draw it out and make it longer.  this is my front runner for the bounty at the moment." CreationDate="2010-09-15T08:18:28.533" UserId="210" />
  <row Id="7692" PostId="7295" Text="Eric, I agree, and as I said, I've made them a lot; however, these things were definitely stuffed; Looking back at it, I think what they might've done, is that once they were out of the oven, did a cross shaped cut on the bottom of the puff, and pumped a savory custard with a very fine nozzle, and put a bit of butter to close over the gap and put it back in the oven for a minute or two." CreationDate="2010-09-15T12:02:03.080" UserId="87" />
  <row Id="7693" PostId="7325" Text="I think it's more likely that they're the same in this case (the &quot;plain&quot; sesame oil is actually toasted). I'm not sure it's possible for anyone with a sense of taste (or sight) to mistake the difference." CreationDate="2010-09-15T12:29:09.633" UserId="2047" />
  <row Id="7694" PostId="7309" Score="1" Text="I have a container of Kadoya &quot;100% Sesame Oil&quot; and it is definitely toasted." CreationDate="2010-09-15T12:31:52.583" UserId="2047" />
  <row Id="7695" PostId="7324" Score="3" Text="@roux - do you have a link for the french fries in the microwave?" CreationDate="2010-09-15T12:38:53.973" UserId="1816" />
  <row Id="7696" PostId="7279" Text="@dorrene In that case I would probably bake some and not bake some; bring the baked batch to work, let thaw in the fridge overnight and morning, and microwave. (*Taster oven=toaster oven)" CreationDate="2010-09-15T12:44:11.497" UserId="15" />
  <row Id="7697" PostId="7310" Text="@raven - don't forget nachos. :)" CreationDate="2010-09-15T13:12:36.483" UserId="2001" />
  <row Id="7698" PostId="4595" Score="1" Text="I would disagree with the OP in that I wouldnt add potato peel as it can make your stock very cloudy - though I suspect it depends on the type of potato ( I guess floury types would be worse)" CreationDate="2010-09-15T13:17:25.193" UserId="2010" />
  <row Id="7699" PostId="7282" Score="1" Text="Yeah, I forgot about the bulk grains - I can get them at the local co-op or Whole Foods, but what I can't get is a 20lb bag of buckwheat.  Maybe I just need to ask." CreationDate="2010-09-15T13:20:23.593" UserId="2467" />
  <row Id="7700" PostId="7329" Text="+1 for vinegar- in many tests it outperforms commercial cleaners and is both cheaper and safer. It's what we use- although the smell could be quite a deterrent." CreationDate="2010-09-15T13:28:27.290" UserId="2001" />
  <row Id="7701" PostId="7323" Text="@roux - where does one buy a multi-quat foodsafe sanitizer - a restaurant supply store, or can you get one as a home cook?" CreationDate="2010-09-15T13:36:52.120" UserId="1816" />
  <row Id="7702" PostId="7325" Text="@roux Thank you! I think these two must both be toasted. I poured some of each out onto a white plate and they're even the same color. I'm going to see if I can find some that's definitely not toasted to compare further, though." CreationDate="2010-09-15T13:56:06.423" UserId="364" />
  <row Id="7704" PostId="371" Text="@Chris See the transcript @Joe posted. Search for spring." CreationDate="2010-09-15T14:24:59.553" UserId="124" />
  <row Id="7706" PostId="7315" Text="+1 for a fantastic sounding recipe!" CreationDate="2010-09-15T14:40:00.323" UserId="1887" />
  <row Id="7707" PostId="7279" Text="Yeah, that sounds pretty simple. I wasn't sure if I only had to bake them halfway first or bake them all the way. Thanks!" CreationDate="2010-09-15T14:54:53.253" UserId="1484" />
  <row Id="7708" PostId="7279" Text="Also, my computer at work is not letting me mark this as answered, I'll try again when I get home." CreationDate="2010-09-15T15:01:42.390" UserId="1484" />
  <row Id="7709" PostId="7331" Text="Thanks for the suggestions :) I could use less coconut milk, but I found there was about the right amount of liquid, it was just too thin. I'll give this is a shot next time!" CreationDate="2010-09-15T16:00:46.380" UserId="124" />
  <row Id="7710" PostId="7331" Score="1" Text="+1 for reducing it more, though that risks overcooking the veg-- you could turn off the heat on the main pot, use a ladle to scoop much of the sauce into a small saucepan, reduce the sauce in the small saucepan, and add it back in once it's thickened." CreationDate="2010-09-15T16:01:02.850" UserId="2251" />
  <row Id="7711" PostId="7331" Score="1" Text="I find you have to be careful with reducing coconut milk; it can take on an unpleasantly gelatinous texture." CreationDate="2010-09-15T16:55:12.380" UserId="1393" />
  <row Id="7712" PostId="7289" Text="Thank you, I never knew about this before." CreationDate="2010-09-15T17:11:07.217" UserId="2480" />
  <row Id="7713" PostId="7323" Text="at work we get ours from Ecolab. Their website should list local distributors I think?" CreationDate="2010-09-15T17:34:41.460" />
  <row Id="7714" PostId="7324" Score="1" Text="Not handy.. it's somewhere at http://www.playingwithfireandwater.com/" CreationDate="2010-09-15T17:36:18.867" />
  <row Id="7715" PostId="7324" Score="2" Text="WARNING: that blog may cause you to be late for work, ignore sleep, and pay no attention to your significant other. You may also wish to cover your keyboard with a tarp to prevent damage from the amount of saliva you will drool." CreationDate="2010-09-15T17:37:11.377" />
  <row Id="7716" PostId="7289" Score="1" Text="@Adam - I'd be careful going whole hog into the soaking thing, at least from a health perspective.  Some people indicate that if you eat any grain without soaking (unless it's white flour), you are going to feel absolutely awful.  If you research this, you'll realize all the supposed health benefits come from only one book and there's no authoritative study out there behind it." CreationDate="2010-09-15T17:38:21.047" UserId="1816" />
  <row Id="7717" PostId="7325" Score="1" Text="@bob you would be astonished." CreationDate="2010-09-15T17:38:25.493" />
  <row Id="7718" PostId="7337" Score="1" Text="Have you ever seen chocolate go bad? real chocolate not a candy that has chocolate in it. I have seen discoloration, but not spoiling of chocolate." CreationDate="2010-09-15T17:56:06.357" UserId="2480" />
  <row Id="7719" PostId="7340" Text="So why is cocoa butter a preservative?" CreationDate="2010-09-15T17:57:49.410" UserId="2480" />
  <row Id="7720" PostId="7337" Text="@Adam C - when oil goes bad it goes rancid.  It shouldn't have the same impact as getting eaten by bacteria." CreationDate="2010-09-15T18:01:26.877" UserId="1816" />
  <row Id="7721" PostId="7340" Text="It is high in antioxidants. Oxidation causes fat to go rancid. http://www.wisegeek.com/what-is-cocoa-butter.htm" CreationDate="2010-09-15T18:20:51.103" UserId="60" />
  <row Id="7722" PostId="7298" Text="The one thing I'd be worried about with this is the zest burning in the butter/sugar mix.  I might try it though and see what happens" CreationDate="2010-09-15T18:31:42.667" UserId="210" />
  <row Id="7723" PostId="7299" Text="I assume if I want to keep the dark sugar flavours I should just cook it until its more than light amber?  And +1 for the orange liquor, that will really help to fill the orange flavour out I bet." CreationDate="2010-09-15T18:33:26.943" UserId="210" />
  <row Id="7724" PostId="7340" Text="I wonder if that wisegeek thing is correct; I thought the antioxidants in chocolate are not in the cocoa butter fraction. However saturated fats themselves won't oxidize quickly because there is no place on them for the oxygen to attach (they are already saturated)." CreationDate="2010-09-15T18:45:46.500" UserId="1393" />
  <row Id="7725" PostId="7340" Text="@Michael: There are most certainly antioxidants present in cocoa butter. There are numerous other sources." CreationDate="2010-09-15T18:52:31.277" UserId="60" />
  <row Id="7726" PostId="7324" Score="1" Text="Found the link. http://www.playingwithfireandwater.com/foodplay/2009/03/umami-burger.html  Pdf at the bottom of the page." CreationDate="2010-09-15T19:14:08.090" UserId="1148" />
  <row Id="7727" PostId="6173" Text="what's a sick sprayer?" CreationDate="2010-09-15T19:16:40.867" UserId="210" />
  <row Id="7728" PostId="6100" Score="1" Text="Terry Pratchett reports a rather nonstandard usage involving speeding up a team of oxen." CreationDate="2010-09-15T19:26:44.673" UserId="149" />
  <row Id="7729" PostId="7310" Score="2" Text="Heavens, what a lot of snark. You all are pretty quick to make a lot of unfounded assumptions about what's going on in my kitchen and for which reasons." CreationDate="2010-09-15T19:27:53.283" UserId="149" />
  <row Id="7730" PostId="7184" Text="Questions asking for a list of answers should be Community Wiki. I have converted this for you." CreationDate="2010-09-15T19:32:07.617" UserId="60" />
  <row Id="7731" PostId="7194" Text="And it's easy to make. I use this recipe for sausages, taco &quot;steak&quot; and lunch meat (changing the spices as needed): http://vegandad.blogspot.com/2008/03/homemade-sausages.html" CreationDate="2010-09-15T19:34:45.250" UserId="152" />
  <row Id="7732" PostId="7201" Score="3" Text="Tempeh is made with soy beans.." CreationDate="2010-09-15T19:35:39.883" UserId="152" />
  <row Id="7733" PostId="7184" Text="What's your reasoning for avoiding soy-based fake meat?" CreationDate="2010-09-15T19:36:11.423" UserId="152" />
  <row Id="7734" PostId="4305" Text="And a lot of dishes are better without it.." CreationDate="2010-09-15T19:39:20.447" UserId="152" />
  <row Id="7735" PostId="7313" Text="Hi roberto nevado, welcome to the site.  Whilst we do allow some self promotion here it must be disclosed.  I have added a disclaimer to your answer, and reformatted a little.  Hope this is ok. Please see the [faq](http://cooking.stackexchange.com/faq) and also [this discussion](http://meta.cooking.stackexchange.com/questions/328/is-it-appropriate-allowed-to-link-your-own-websites-in-your-answers-to-question) about it.  Please continue to use the site, just stay within rules.  Thanks :)" CreationDate="2010-09-15T19:57:45.953" UserId="210" />
  <row Id="7736" PostId="7326" Text="Possible duplicate: http://cooking.stackexchange.com/questions/1260/is-it-safe-to-eat-potatoes-which-have-sprouted" CreationDate="2010-09-15T20:21:04.943" UserId="373" />
  <row Id="7737" PostId="7344" Score="3" Text="Yep. I find this is one of the mistakes that beginners (or generally poor cooks) make the most. The result is mushy, bland, unbrowned food and they aren't sure why. Another cause of this is fear of turning up the heat sufficiently." CreationDate="2010-09-15T21:32:33.983" UserId="1393" />
  <row Id="7738" PostId="7344" Text="Bingo. Applies to much more than mushrooms - pan searing meats, veggies, etc." CreationDate="2010-09-15T22:14:21.780" UserId="219" />
  <row Id="7739" PostId="7345" Score="1" Text="I'd be surprised if it gave you a decent crust, but it'd be very impressive to do a little flambéing on top of an extant crust." CreationDate="2010-09-15T22:29:49.083" UserId="219" />
  <row Id="7740" PostId="7345" Text="@cee: Oh, I'm not really expecting a crust.  I just think it would look cool and would probably succeed in caramelizing the sugar and maybe impart a little of the liquor taste.  Just want to make sure it won't also caramelize the ramekins and/or ruin the flavour." CreationDate="2010-09-15T23:12:22.630" UserId="41" />
  <row Id="7741" PostId="7267" Text="Excellent response, this is exactly what I was looking for." CreationDate="2010-09-15T23:41:25.380" UserId="2236" />
  <row Id="7742" PostId="7347" Score="1" Text="Brilliant idea with the pudding!  It's not going to gelatinize as well as the cream but it should be more than adequate for a little experimentation.  And yes, I plan to take the tray in pre-coated, then sweep the torch across it and light up the entire row at once.  If it works, it'll be quite a spectacle!" CreationDate="2010-09-16T00:13:05.650" UserId="41" />
  <row Id="7743" PostId="7348" Text="Agreed ... you have to know what spices taste like individually to be able to figure things out ... but you also have the issue that some spices will mellow or intensify or otherwise change as they're heated ... that's actually a key part of some indian dishes where they toast, grind, then fry the spices." CreationDate="2010-09-16T00:29:55.563" UserId="67" />
  <row Id="7744" PostId="7343" Score="3" Text="Someone watched Julie &amp; Julia recently. :)" CreationDate="2010-09-16T00:45:38.973" UserId="364" />
  <row Id="7745" PostId="7349" Score="1" Text="Not all heat is capsaicin;  there's also isothiocyanates (in mustard and horseradish), cinnamaldehyde (cinnamon), or even the bite from freshly diced raw onion." CreationDate="2010-09-16T00:53:53.803" UserId="67" />
  <row Id="7746" PostId="7350" Score="3" Text="I've never tried storing shredded carrots for a long time, but for cut up carrots, I store 'em in water, as the issue is they dehyrate quickly; you'll just have to dry 'em off before use." CreationDate="2010-09-16T00:56:19.353" UserId="67" />
  <row Id="7747" PostId="7349" Score="2" Text="@Joe: I'm not sure if I'd call those things &quot;heat&quot; - that's why I added the alternate word &quot;piquant.&quot;  My intent was to refer specifically to *that* heat (the kind from capsaicin), which is easily distinguishable from the other kinds." CreationDate="2010-09-16T01:56:30.330" UserId="41" />
  <row Id="7748" PostId="659" Text="Aaronut's comment above is in response to my question which was closed as a dupe and merged with this: http://cooking.stackexchange.com/questions/3584/how-long-does-it-take-for-alchohol-to-boil-out-of-a-dish" CreationDate="2010-09-16T01:58:32.007" UserId="1467" />
  <row Id="7749" PostId="7354" Score="1" Text="Interesting.  Yes, I've tasted it and could appreciate the medicinal tag placed on it.  I have not tasted other dry vermouths, though.  I will definitely try tasting after each ingredient is added.  That's something I have to work on anyway, is tasting more often.  It's quite possible that other spices are overpowering.  There are only a few of them but 2 are cayenne and white pepper.  Cumin and bay leaves are the others.  I'll give those other vermouths you listed a shot as well!" CreationDate="2010-09-16T02:27:17.770" UserId="1467" />
  <row Id="7750" PostId="7354" Text="@squillman: It's a funny coincidence that I just read the vermouth reviews this morning." CreationDate="2010-09-16T02:32:30.127" UserId="60" />
  <row Id="7751" PostId="7354" Text="heh, I was going to salute you on your memory on that one considering what I found was from 2003 http://www.cooksillustrated.com/tastetests/overview.asp?docid=9801 :)" CreationDate="2010-09-16T02:35:27.047" UserId="1467" />
  <row Id="7752" PostId="7347" Text="Please let us know how it comes out!" CreationDate="2010-09-16T03:13:26.730" UserId="1393" />
  <row Id="7753" PostId="7135" Text="thanks for the effort. I should have mentioned that I found several  possible candidates via google and amazon. However, as the saying goes, a person with a watch knows the time, a person with two watches is never sure. I was hoping someone would have experience with one of the cookbooks..." CreationDate="2010-09-16T04:40:12.170" UserId="1854" />
  <row Id="7754" PostId="7299" Text="yup.. cook it darker if you want a darker flavour. in soft caramels, much of the, uhh.. brown flavour comes from the milk solids in the butter and cream rapidly cooking upon introduction to the hot sugar syrup." CreationDate="2010-09-16T05:33:51.327" />
  <row Id="7755" PostId="7022" Text="I assumed that like most people he started with a sugar/water solution at some very high sugar:water ratio in order to allow for even heat distribution without burning the bottom early on. It's the standard way to make caramels when one isn't a sugar expert." CreationDate="2010-09-16T06:31:47.903" />
  <row Id="7756" PostId="7350" Text="Why would you not just shred when you need them?  Whole carrots will last must longer.  As Joe says - they will dehydrate quickly." CreationDate="2010-09-16T09:08:26.743" UserId="2010" />
  <row Id="7758" PostId="7357" Score="1" Text="WAIT. I have it. Sprinkle sugar onto a silpat. Brulee it. Grind it up again and use that for the top of your creme. The flambe _should_ then melt the sugar quickly, and it will re-crust. And look like magic. Just don't use much--maybe a teaspoon? You'll have to experiment." CreationDate="2010-09-16T10:13:10.610" />
  <row Id="7759" PostId="7357" Text="Don't use much alcohol I mean." CreationDate="2010-09-16T10:13:37.957" />
  <row Id="7760" PostId="7337" Score="3" Text="I have personally eaten milk chocolate that was over 30 years old; it had some white &quot;bloom&quot; (sugar crystallisation) on the surface but tasted perfectly fine and did not make me ill." CreationDate="2010-09-16T11:23:30.907" UserId="197" />
  <row Id="7761" PostId="7337" Text="Oh also, it had not been sealed - it was loosely wrapped in paper." CreationDate="2010-09-16T11:24:04.150" UserId="197" />
  <row Id="7762" PostId="7348" Text="I agree, when it comes to the flavour spices and herbs impart you have to start with those herbs and spices. Smelling them or choosing a dish to cook based on the spice you'd like to work on is good. With curry to get good at this you might need to start making your own curry paste and spice mixes, Madhur Jaffrey's Ultimate Curry Bible is an excellent resource for this." CreationDate="2010-09-16T12:03:35.517" UserId="2391" />
  <row Id="7764" PostId="7359" Text="I'd guess there was already a crust under the liquor when they brought it out." CreationDate="2010-09-16T12:07:42.323" UserId="219" />
  <row Id="7765" PostId="7329" Text="I remember there was a (lifehacker?) post about its uses a bit back; the two best being its standing use in a bowl, 1) leave a cup of vinegar in a bowl in a spot with odors (fridge, bathroom) and it will kill the odors after awhile, and 2) to clean your microwave, nuke a half cup in the microwave for a pre-degreaser" CreationDate="2010-09-16T12:34:17.797" UserId="15" />
  <row Id="7766" PostId="774" Text="I always rinse rice when I want fluffy light rice as you need to remove that starch, but don't rinse for sticky Thai rice or risotto" CreationDate="2010-09-16T12:37:18.647" UserId="2391" />
  <row Id="7767" PostId="7279" Text="@dorrene baking them halfway will only save a marginal amount of time and the dough will be a bit too dense compared to letting the dough fully bake all at once. It might be a decent idea if you want them for work and have access to a toaster oven though." CreationDate="2010-09-16T12:39:36.257" UserId="15" />
  <row Id="7768" PostId="3301" Text="Lavender &amp; Honey ice cream is so good" CreationDate="2010-09-16T12:44:55.977" UserId="2391" />
  <row Id="7769" PostId="7305" Text="@jefromi this might be a good piece of equipment too for grilled tofu sandwiches: http://bit.ly/dDaShd (hobo pie iron). they come in all different shapes, sizes." CreationDate="2010-09-16T12:54:14.427" UserId="15" />
  <row Id="7770" PostId="6738" Text="As far as I understand, the method you are describing makes a pound cake.  A sponge cake is made by beating eggs with sugar as the first step, then adding flour and butter later.  That's actually the difference between the two.  The basic ratios are the same." CreationDate="2010-09-16T13:06:57.687" UserId="1816" />
  <row Id="7771" PostId="7367" Text="see my comment to NBenatar.  The creaming method would make a pound cake, not a sponge cake.  For a sponge cake you need the foaming method (eggs and sugar first)." CreationDate="2010-09-16T13:14:23.347" UserId="1816" />
  <row Id="7772" PostId="6144" Text="Whoops. It happens when I write too fast. Thank you, JustRightMenu." CreationDate="2010-09-16T13:24:06.447" UserId="1229" />
  <row Id="7773" PostId="7370" Text="Btw, it's for an autumn themed party if that spins any wheels for you" CreationDate="2010-09-16T13:53:28.360" UserId="15" />
  <row Id="7774" PostId="7329" Score="1" Text="Soap, Rinse, Dry. Then 50% vinegar/water. Lemon optional. Sounds good to me." CreationDate="2010-09-16T14:01:19.770" UserId="641" />
  <row Id="7775" PostId="3151" Text="From my experience, basil is one of the worst. I prefer to keep it in the freezer or cook it as pesto." CreationDate="2010-09-16T14:12:19.800" UserId="2402" />
  <row Id="7776" PostId="7320" Text="That's a winner in my book. Marking it the answer and I recommend Sam gives this the bounty." CreationDate="2010-09-16T14:12:50.307" UserId="1393" />
  <row Id="7777" PostId="7357" Text="Actually, since I'll be making crème caramels alongside the crème brûlées (easy to do at the same time), I could probably just proceed normally but take the (hardened) caramelized plates out of half the ramekins before pouring in the cream, then grind those as your comment suggests.  That should work just as well, right?  What will I actually need in order to grind the caramels, you think a spice grinder would work?" CreationDate="2010-09-16T14:33:02.790" UserId="41" />
  <row Id="7778" PostId="7357" Text="Also, just out of curiosity, what if the cream itself is made with alcohol, like a chocolate liqueur?  Would you expect that to get it to &quot;cook&quot; better or not really?" CreationDate="2010-09-16T14:34:45.113" UserId="41" />
  <row Id="7779" PostId="7379" Text="I think that is right, but I'm hoping for a deeper structural answer about why pure starch is crispy and gluten is not as crispy, when fully cooked." CreationDate="2010-09-16T15:17:44.797" UserId="1393" />
  <row Id="7780" PostId="7374" Text="Thanks, I am trying to keep the stock prep recipe agnostic though. I was thinking that a puree would probably be a good option; but is it flavor packed enough to season 6 quarts worth of soup? Rather, how much of it would I need to do so? Is there a way to condense it?" CreationDate="2010-09-16T15:26:52.647" UserId="15" />
  <row Id="7781" PostId="7357" Text="Good luck getting the caramel plates out of the ramekins! Yes a spice grinder will work. And no, adding alcohol to your cremes will not work. The alcohol will either cook off, or it will interrupt the protein matrix created by the egg yolks and they will not set. Either way, bad news bears." CreationDate="2010-09-16T16:38:49.137" />
  <row Id="7783" PostId="7346" Text="-1 for the owner!" CreationDate="2010-09-16T16:45:05.247" UserId="1509" />
  <row Id="7785" PostId="7332" Text="Isn't there alot of flavor in the water that has separated from the coconut?" CreationDate="2010-09-16T17:43:21.633" UserId="20" />
  <row Id="7787" PostId="7370" Score="1" Text="I wouldn't use asparagus if I were you. When it is long cooked it starts to get sulfurous and unpleasant." CreationDate="2010-09-16T17:45:36.400" UserId="1393" />
  <row Id="7788" PostId="7294" Text="Yes, this is an excellent way to cook corn.  But this is not really a direct answer to the original question." CreationDate="2010-09-16T18:28:40.457" UserId="1310" />
  <row Id="7789" PostId="7294" Text="@rsch right, i was providing an additional method of simulating the BBQ'd corn, basically because not everyone has grill access all year and because not everyone has fresh corn all year" CreationDate="2010-09-16T18:51:22.137" UserId="15" />
  <row Id="7790" PostId="6046" Score="1" Text="+1 for crockpot. It will not give you as good of a flavor but it's a safe way for office workers to get some variety and slow cooked meat when we wouldn't otherwise have the time." CreationDate="2010-09-16T18:57:45.727" UserId="43" />
  <row Id="7791" PostId="7370" Text="@michael yeah, as i had gotten up into my head about it i came to realize the same, especially considering @Bob 's advice" CreationDate="2010-09-16T18:59:23.647" UserId="15" />
  <row Id="7792" PostId="7374" Score="1" Text="I found one recipe that uses 1 butternut squash and 6 cups of (chicken) stock, so 4 squash would probably be right for 6 quarts. Also, Martha's answer to add onions is a good idea." CreationDate="2010-09-16T19:26:09.167" UserId="2047" />
  <row Id="7794" PostId="7355" Text="+1 for the almond meal idea" CreationDate="2010-09-16T20:22:37.993" UserId="2156" />
  <row Id="7795" PostId="7071" Text="tried this with a cake today and not a drop was spilt. Thanks." CreationDate="2010-09-16T21:22:33.033" UserId="210" />
  <row Id="7796" PostId="7071" Text="exxxxcellent :)" CreationDate="2010-09-16T21:34:47.437" UserId="1393" />
  <row Id="7797" PostId="7332" Score="1" Text="Yes, and I'm not saying don't use it; I'm saying use just as much as you need to get the desired texture in your dish, rather than overdilute and then have to use a thickener." CreationDate="2010-09-16T21:36:06.220" UserId="1393" />
  <row Id="7798" PostId="7357" Text="Actually, I've always made it with whole eggs; when I learned to make it, the chef actually mentioned that one variation is to add liqueur but perhaps it does indeed cook off, hence the recommendation.  The caramel plates *should* come out of the ramekins, after all, the whole idea with a crème caramel is to turn it upside down so that the caramel is on top.  I'll take this under advisement though, and let everyone know how it goes!" CreationDate="2010-09-16T23:27:45.010" UserId="41" />
  <row Id="7799" PostId="5210" Score="1" Text="Hard to believe, but this worked like a charm. In my microwave (approx 1300 watts I think), on HIGH setting, 1 qt (= 1 litre) of milk takes about 6m 30s. Thanks!" CreationDate="2010-09-17T00:13:44.270" UserId="470" />
  <row Id="7802" PostId="7377" Text="I make a lot of GF food and coconut flour is awesome!" CreationDate="2010-09-17T01:34:04.870" UserId="2094" />
  <row Id="7803" PostId="7392" Score="8" Text="I'm guessing in your stomach doesn't count as storage?" CreationDate="2010-09-17T06:42:34.033" UserId="67" />
  <row Id="7804" PostId="7357" Text="whole eggs? seriously? that's not a creme brulee then; a custard by definition is made with egg yolks. and yes with a creme caramel that happens... except that when you are flipping it, the caramel has been softened by liquid in the creme and thus comes out easily (albeit leaving some residue). simply cooking caramel in ramekins won't work.. and pouring (semi)liquid caramel on top and hoping to crust it will not be very successful. one can add a small amount of alcohol yes.. but in the quantities required to flambe, it would prevent the protein matrix from setting." CreationDate="2010-09-17T07:27:51.940" />
  <row Id="7806" PostId="7391" Text="Thanks for explicitly mentioning concentration.  I was implicitly thinking of it in terms of concentration per unit volume." CreationDate="2010-09-17T12:30:37.867" UserId="1129" />
  <row Id="7807" PostId="7384" Text="I would always go for a shoulder cut for this kind of cooking.  Or a leg if you cant get it." CreationDate="2010-09-17T12:58:56.677" UserId="2010" />
  <row Id="7809" PostId="391" Text="Chopping nuts: indispensable, especially when I need consistent chop sizes when doing batches (butter crunch toffee, 6 &quot;slaps&quot; for course interior nuts, 12 &quot;slaps&quot; for finer outer coating). Mine comes apart for really easy cleanup in a dishwasher." CreationDate="2010-09-17T13:08:28.470" UserId="8" />
  <row Id="7810" PostId="7390" Text="Does microwaving them render them more dry than boiling or baking?" CreationDate="2010-09-17T13:15:30.583" UserId="15" />
  <row Id="7812" PostId="7367" Text="In the UK we don't have Pound Cake. Just looked it up and can't see what you're talking about. http://en.wikipedia.org/wiki/Pound_cake" CreationDate="2010-09-17T13:26:29.077" UserId="2391" />
  <row Id="7813" PostId="7367" Text="Also Victoria Sponge is the simplest traditional sponge any recipe will attest to my methodology." CreationDate="2010-09-17T13:27:21.163" UserId="2391" />
  <row Id="7814" PostId="7362" Text="Thanks for the tip. I don't have a lot of experience using coconut milk so that's good to know :)" CreationDate="2010-09-17T13:27:49.153" UserId="124" />
  <row Id="7815" PostId="7381" Text="I had to switch to this answer since it gives a lot of great detail. I'll have to try this next time. Thanks!" CreationDate="2010-09-17T13:30:38.457" UserId="124" />
  <row Id="7817" PostId="7389" Text="check out the post http://cooking.stackexchange.com/questions/6620/how-can-you-reduce-the-heat-of-a-chili-pepper for more info" CreationDate="2010-09-17T14:45:27.110" UserId="15" />
  <row Id="7818" PostId="2914" Text="I've seen lots of recipes for canned salsa that don't require a pressure canner.  Is this because of the vinegar content?" CreationDate="2010-09-17T14:56:04.870" UserId="2467" />
  <row Id="7820" PostId="2914" Text="@Peter Turner - tomatoes are on the border for what can be canned w/ a water bath and what should be pressure canned. So, it's certainly conceivable for a salsa recipe to be water-bath canned. If the recipe gives instructions for water-bath canning and is a trusted, tested one (from Ball or the Nat'l Ctr or somewhere like that), then I'm sure it's fine." CreationDate="2010-09-17T15:12:52.063" UserId="364" />
  <row Id="7821" PostId="7405" Score="3" Text="Possible duplicate: http://cooking.stackexchange.com/q/997/60" CreationDate="2010-09-17T16:30:19.497" UserId="60" />
  <row Id="7822" PostId="7403" Text="+1 for the single layers :)" CreationDate="2010-09-17T16:38:19.703" UserId="1546" />
  <row Id="7823" PostId="7406" Text="what does this do for your eggs? I'm curious." CreationDate="2010-09-17T16:54:36.850" UserId="1816" />
  <row Id="7824" PostId="7367" Text="I see your point that a Victoria Sponge appears to use the creaming as opposed to the foaming method.  In fact, the Victoria Sponge you are describing appears to be what we in the US call a pound cake - equal ratio of butter, sugar, flour, and eggs with the creaming method.  The OP specifically mentioned a Genoise, though.  Every single Genoise recipe I've seen calls for the foaming method (eggs and sugar first), making it what we in the US call a &quot;sponge cake&quot;.  The book Ratio explains this best." CreationDate="2010-09-17T17:00:31.707" UserId="1816" />
  <row Id="7825" PostId="6738" Text="As vwiggins pointed out, a Victoria Sponge is not a typical sponge cake.  Wikipedia makes this clearer: http://en.wikipedia.org/wiki/Sponge_cake#Victoria_sponge.  Apologies for not knowing my terms with regards to the Victoria.  A genoise, however, is a traditional and not a Victoria sponge." CreationDate="2010-09-17T17:06:10.650" UserId="1816" />
  <row Id="7826" PostId="7263" Text="Mamadalgas, there is a meta discussion about this if you were curious: http://meta.cooking.stackexchange.com/q/766/60" CreationDate="2010-09-17T17:10:39.493" UserId="60" />
  <row Id="7827" PostId="7367" Text="I should add that a pound cake doesn't typically have the jam layer that sources say the Victoria Sponge does.  If it's a 1:1:1:1 ratio of butter, sugar, flour, and eggs with the creaming method, though, that's basically a pound cake." CreationDate="2010-09-17T17:19:37.283" UserId="1816" />
  <row Id="7828" PostId="7406" Text="added details to the answer" CreationDate="2010-09-17T17:25:40.407" UserId="2148" />
  <row Id="7829" PostId="7407" Text="Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long." CreationDate="2010-09-17T17:29:41.583" UserId="1511" />
  <row Id="7834" PostId="7320" Text="Thanks. Hope the trick helps." CreationDate="2010-09-17T19:29:57.793" UserId="183" />
  <row Id="7835" PostId="7395" Text="+1.  Microwaves don't seem linear on wattage." CreationDate="2010-09-17T19:36:37.933" UserId="183" />
  <row Id="7836" PostId="4708" Text="+1 for making me ask &quot;WTF???&quot; :-)" CreationDate="2010-09-17T21:54:03.493" UserId="2442" />
  <row Id="7838" PostId="7411" Text="Note that in the video he garnishes them with chives, not green onions. Relevant: http://cooking.stackexchange.com/q/2821/60" CreationDate="2010-09-17T22:47:59.980" UserId="60" />
  <row Id="7839" PostId="7411" Text="This is the link to recipe used in that video (more or less): http://www.seriouseats.com/recipes/2010/06/how-to-make-creamy-scrambled-eggs-creme-fraiche-breakfast.html" CreationDate="2010-09-17T23:16:59.140" UserId="2172" />
  <row Id="7840" PostId="7412" Text="@Patti, @hobodave - is thick and soft a chewy cookie or a cakey cookie?" CreationDate="2010-09-17T23:43:18.557" UserId="1816" />
  <row Id="7841" PostId="7388" Text="Be careful you don't get treated wood at Home Depot!" CreationDate="2010-09-18T00:15:47.673" UserId="219" />
  <row Id="7842" PostId="7401" Score="1" Text="Also, cooking makes more of that iron available to the human digestive tract.  So in effect - as our digestion sees it - there is more iron." CreationDate="2010-09-18T01:19:29.513" UserId="438" />
  <row Id="7843" PostId="7395" Text="I did some testing on my GE 1000W microwave at a 50% power rating.  It seems to cycle at a 30 second period... ~15 seconds on at full power, ~15 seconds off.  I was quite surprised to find that the timings drifted by about 10%.  Difficult to describe, but after 4 minutes, the cycles were off by about 3 seconds.  Probably not really significant for general cooking techiques." CreationDate="2010-09-18T01:46:04.673" UserId="1092" />
  <row Id="7844" PostId="7412" Text="@justkt, @patti -- I was going to say that the title didn't match the body, as one mention 'chewy' and one 'soft', but it looks like the 'chewy' was added by @hobodave.  I'm going to edit the title to say 'soft' rather than chewy, and re-open." CreationDate="2010-09-18T02:21:09.403" UserId="67" />
  <row Id="7845" PostId="7414" Text="I'm not sure if this is off-topic or not.  But I figured I'd give it a shot and find out." CreationDate="2010-09-18T02:21:34.953" UserId="47" />
  <row Id="7846" PostId="7414" Score="2" Text="I think it is a great question. Drives me batty. I had to go back to a regular blade-type grinder because the static causes such a mess." CreationDate="2010-09-18T02:24:38.353" UserId="1393" />
  <row Id="7847" PostId="7412" Score="2" Text="This seems like a duplicate of: http://cooking.stackexchange.com/q/1/60" CreationDate="2010-09-18T02:44:06.987" UserId="60" />
  <row Id="7848" PostId="7395" Text="I agree. You can distinctly hear the power shifts in my microwave. If you put it on 5 (out of 10), you get 100% power for 50% of the time." CreationDate="2010-09-18T03:45:58.690" UserId="43" />
  <row Id="7849" PostId="7406" Text="I've been doing this for years. Cream cheese or **sour cream**. Excellent. Not just for scrambled but for omelets, too." CreationDate="2010-09-18T04:00:47.507" UserId="8" />
  <row Id="7850" PostId="7328" Text="+1 for planting" CreationDate="2010-09-18T05:13:54.873" UserId="2299" />
  <row Id="7851" PostId="7423" Text="There's a lot of things you can do to re-use chicken, where it's heating up in a moist environment (and if you cut it up,  you don't have the issues as significantly) ... ala king, pot pie, etc." CreationDate="2010-09-18T11:20:54.810" UserId="67" />
  <row Id="7852" PostId="7357" Text="You're right, brûlée tends to made with yolks, although crème caramel uses whole eggs, and they are both &quot;custards.&quot;  And yes you're right, it's harder to get the hardened caramel out of the ramekin without it being softened by the cream, but all you have to do is stab it a few times just as it cools, then after about 10 minutes the cracks will have spread enough to shatter it and it's very easy to dig out." CreationDate="2010-09-18T14:51:10.240" UserId="41" />
  <row Id="7853" PostId="1918" Score="1" Text="I use the mouthwash with hydrogen peroxide, which probably helps oxidize the sulfur compounds that cause the strong smell.  Should have thought of that earlier." CreationDate="2010-09-18T15:32:35.990" UserId="183" />
  <row Id="7854" PostId="7357" Text="much, much easier to do it on a silpat or parchment, imho." CreationDate="2010-09-18T16:22:39.660" />
  <row Id="7855" PostId="7421" Score="2" Text="The problem here is that if the cup body is a dielectric (wood, plastic, glass...) it can hold a charge on the inside even if you ground the outside. Lining with aluminum foil wight do the trick if you can ground the foil." CreationDate="2010-09-18T18:25:00.473" UserId="1670" />
  <row Id="7856" PostId="6075" Text="Yes, this is not boeuf bourguignon but carbonade, which is an excellent dish from Belgium." CreationDate="2010-09-18T19:07:14.990" UserId="2402" />
  <row Id="7857" PostId="7419" Text="Yep, it worked just fine." CreationDate="2010-09-18T22:06:14.513" UserId="60" />
  <row Id="7858" PostId="7401" Text="@Daniel: I suspect it's slightly more complicated that and depends on the specific food - though I'm sure you're right in many (most?) cases. ('Cooking' raw iron wouldn't make it more digestable of course!) I gave the physicist's answer, heh." CreationDate="2010-09-18T23:04:54.150" UserId="1123" />
  <row Id="7859" PostId="7430" Text="I saw on the [wikipedia entry](http://en.wikipedia.org/wiki/Duck_confit) that _pommes de terre à la sarladaise_ was the traditional accompaniment, but having never been to France I couldn't be sure. It's good to have it confirmed by an actual Frenchman." CreationDate="2010-09-18T23:14:30.287" UserId="60" />
  <row Id="7860" PostId="7401" Score="3" Text="@Daniel: That what I suspected.  After some more research, I've found out that spinach contains high amounts of oxalic acid which combines with the iron and inhibits its absorption.  Boiling the spinach breaks down the oxalates making the iron more easily absorbed. (note: the iron in spinach and most other vegetable is more difficult to absorb.  Vitamin C helps increase the absorption.)" CreationDate="2010-09-19T00:50:57.600" UserId="2491" />
  <row Id="7861" PostId="7415" Score="1" Text="When following the traditional recipe, using 1/2 the amount of butter and the rest shortening will yield a much softer cookie." CreationDate="2010-09-19T02:10:18.900" UserId="2529" />
  <row Id="7862" PostId="7429" Text="Unfortunately, we have to fight to keep the interior humidity here to above 30% for 8 months of the year, so static doesn't easily dissipate." CreationDate="2010-09-19T04:22:23.073" UserId="47" />
  <row Id="7863" PostId="7421" Text="I had some success in putting a piece of aluminum foil partially in the basket and have half of it hanging out.  After the grind was done, I grounded the foil with the faucet, and most of the grind jumped off the plastic basket surface, but the foil itself continued to attract grinds... which doesn't make sense to me." CreationDate="2010-09-19T04:24:43.473" UserId="47" />
  <row Id="7864" PostId="7390" Text="Than boiling. yes. Granted, you can pop boiled ones back in the hot pot after draining to dry out, but it's just an inconvenience more often than not. The microwave is quicker than the oven for cooking the potato, and it doesn't heat up the whole kitchen... however, if you have leftover baked potatoes, they are perfect!" CreationDate="2010-09-19T09:44:22.757" UserId="2239" />
  <row Id="7865" PostId="7405" Text="Depends on why the kids don't like the eggs..." CreationDate="2010-09-19T14:34:52.323" UserId="1659" />
  <row Id="7866" PostId="7401" Text="@Mark: Interesting. I would not deny that's a significant factor." CreationDate="2010-09-19T14:37:30.777" UserId="1123" />
  <row Id="7868" PostId="7174" Score="2" Text="Here is a great coloring chart for icings: http://www.sugarcraft.com/catalog/coloring/colormixingchart.htm" CreationDate="2010-09-19T15:15:22.197" UserId="177" />
  <row Id="7869" PostId="7158" Text="Here is a bit more detail on the subject: http://www.ehow.com/how_4425121_mix-liquid-food-coloring.html" CreationDate="2010-09-19T15:17:20.263" UserId="177" />
  <row Id="7870" PostId="7439" Text="that's actually a pretty cool site/concept" CreationDate="2010-09-19T15:29:07.250" UserId="2125" />
  <row Id="7871" PostId="7174" Text="@Attila : Thanks ... the wheels's about the same as with paints, but the page has a lot of great information about other issues specific to dealing with icing, liquid vs. powder vs. gel colors, and comments about specific colors from different manufacturers." CreationDate="2010-09-19T15:45:48.467" UserId="67" />
  <row Id="7872" PostId="7440" Text="That's an interesting question. How do they do it for the flavored beans that you can buy?" CreationDate="2010-09-19T16:22:36.473" UserId="1887" />
  <row Id="7873" PostId="7439" Text="Agreed - it's awesome, thanks!" CreationDate="2010-09-19T17:02:59.217" UserId="1163" />
  <row Id="7874" PostId="7421" Text="You're right @dmckee, if it doesn't ground anywhere it won't help.  Even if there is metal in the cup well, if it isn't grounded, no good." CreationDate="2010-09-19T20:02:06.667" UserId="2299" />
  <row Id="7875" PostId="7421" Text="@Eclipse: The phrase you want is &quot;induced charge&quot;. The static charge on the grounds in the basket affects the grounded equilibrium of the strip, leading to a residual electro-static force. Now I'm wonder if that could be made into an effective classroom demonstration somehow..." CreationDate="2010-09-19T20:44:58.590" UserId="1670" />
  <row Id="7876" PostId="7445" Score="2" Text="How long did you cook it for?  You don't need to cook past the puff point." CreationDate="2010-09-19T21:26:53.027" UserId="1816" />
  <row Id="7877" PostId="7441" Text="All flavor syrups are comprised primarily of sugar, the question is based on not wanting to add flavoring after the fact." CreationDate="2010-09-19T21:45:47.483" UserId="177" />
  <row Id="7878" PostId="7441" Text="In that case, instead of buying syrup, buy pure flavoring extract. Just as you can add a drop of vanilla extract to your coffee pot, you could do the same with any other flavor you fancy. If you really want to toss it on the beans, you can, but I don't see any upside to that." CreationDate="2010-09-19T22:14:50.120" UserId="1393" />
  <row Id="7879" PostId="7448" Score="2" Text="I have found that cooking them extremely hot is best to get them to puff properly, even if they only take two minutes to cook." CreationDate="2010-09-19T22:37:48.757" UserId="2535" />
  <row Id="7880" PostId="7448" Score="2" Text="I get a successful puff at 450 degrees F.  They burn at 500." CreationDate="2010-09-19T22:51:35.357" UserId="1816" />
  <row Id="7881" PostId="3737" Text="I love to cook with carrot greens, either as a substitute for parsely or in addition to...celery leaves are equally great (and can be substituted for cilantro for those who do not care for the taste). It is a waste just to throw them in the compost pile!" CreationDate="2010-09-20T00:23:34.223" UserId="1769" />
  <row Id="7882" PostId="7414" Text="Agreed. We have a burr grinder with the same issue." CreationDate="2010-09-20T00:29:09.533" UserId="1769" />
  <row Id="7883" PostId="7444" Score="3" Text="In other words, you want to know whether to have the courage of your convections?" CreationDate="2010-09-20T01:15:39.027" UserId="149" />
  <row Id="7884" PostId="7447" Score="1" Text="drying out may actually be because of the airflow. As water evaporates the local humidity increases. Air circulation brings lower humidity air over the food and can take up more water, as well as picking up water molecules on the surface as it passes. It's kind of like wind burn." CreationDate="2010-09-20T01:59:01.733" UserId="40" />
  <row Id="7885" PostId="7438" Text="Watch the Food Network." CreationDate="2010-09-20T05:14:22.790" UserId="923" />
  <row Id="7886" PostId="7420" Text="I disagree with not adding broth but otherwise I think reheating in foil packets in the oven is the best method. A little spoonful of broth in each packet with 2 or three slices of chicken is perfect (this also works well with turkey and roast gammon)." CreationDate="2010-09-20T09:41:03.633" UserId="2391" />
  <row Id="7887" PostId="7383" Text="Your link doesn't work, but the logic sounds good." CreationDate="2010-09-20T12:17:43.113" UserId="641" />
  <row Id="7888" PostId="7443" Score="1" Text="What cut of pork are you cooking? Thickness is going to play an important role." CreationDate="2010-09-20T12:38:13.603" UserId="2148" />
  <row Id="7889" PostId="7411" Text="This sounds divine!" CreationDate="2010-09-20T12:40:14.613" UserId="2148" />
  <row Id="7890" PostId="7444" Text="@bmargulis: boo!" CreationDate="2010-09-20T13:11:42.410" UserId="1148" />
  <row Id="7891" PostId="7383" Text="@GUI, Wow. I fubared those links bad. Thanks to google search history, I managed to fix them." CreationDate="2010-09-20T14:25:29.350" UserId="1259" />
  <row Id="7892" PostId="7445" Score="1" Text="given your edit, I'd say you went a bit to long at a bit to high of a temperature." CreationDate="2010-09-20T14:35:24.040" UserId="1816" />
  <row Id="7893" PostId="7426" Text="I suspect if you go to the parts of France where wine is grown less and apples more, like Normandy, you'd find the traditional local recipes used cider, just like the use of beer in Belgium mentioned in other comments." CreationDate="2010-09-20T16:00:23.477" UserId="100" />
  <row Id="7894" PostId="7441" Score="1" Text="The advantages that occur to me would be convenience and consistency. A cup - or even a pot - of coffee requires a very small amount of extract or essential oil for flavor, and personal experience tells me that early morning bleary-eyed preparation is a recipe for disaster... Of course, this is why you're better off using a (mostly sugar-water) syrup or (mostly alcohol-water) flavored spirits. But if you don't like starting your mornings out with the sugar-booze Breakfast Of Champions, I could see trying to flavor the beans as a fair compromise..." CreationDate="2010-09-20T16:09:51.837" UserId="86" />
  <row Id="7895" PostId="7452" Score="2" Text="This works pretty well. I've also roasted and ground almonds with the beans, which makes a very nice almond-flavored coffee (almond extract doesn't even come *close* to how good this is)." CreationDate="2010-09-20T16:13:24.433" UserId="86" />
  <row Id="7896" PostId="7460" Score="1" Text="This is good information, thermometers are great because they take the guessing out of it.  And down the road experience will set you free from thermometers.  Personally, when I cook for guests I use a thermometer to be safe, but when I cook for myself/spouse it is less of a concern and my experience usually steers me in the clear." CreationDate="2010-09-20T16:23:15.647" UserId="1511" />
  <row Id="7897" PostId="4196" Text="We made polenta this past weekend with hominy grits and it was fabulous.  So, from a simple taste perspective I would answer your question with a &quot;not much&quot;." CreationDate="2010-09-20T16:33:31.110" UserId="1659" />
  <row Id="7898" PostId="7452" Text="Oh, that sounds delicious!" CreationDate="2010-09-20T19:06:01.087" UserId="1769" />
  <row Id="7899" PostId="7469" Score="1" Text="You should also not touch your face." CreationDate="2010-09-20T19:10:39.583" UserId="60" />
  <row Id="7900" PostId="7470" Score="2" Text="What purpose does this serve? The surface of latex gloves isn't going to be any cleaner than freshly washed hands. Plus, if you sneeze or cough into your gloves, they're just as dirty as hands." CreationDate="2010-09-20T19:10:59.840" UserId="60" />
  <row Id="7901" PostId="7469" Score="5" Text="Have your spouse prepare your foods, you are sick and need rest.  :-)" CreationDate="2010-09-20T19:15:16.343" UserId="1511" />
  <row Id="7902" PostId="7452" Text="I do this with cinnamon sometimes and it is indeed delicious. A tiny pinch will flavor a whole pot. Cardamom is nice too." CreationDate="2010-09-20T19:22:00.580" UserId="1393" />
  <row Id="7903" PostId="7467" Text="Sugar is extremely helpful to prevent the meringue from collapsing by bonding with the proteins in the egg white.  If not used, it will be extra important to get some acid (lemon juice or cream of tartar, for example) into the meringue for stability and strength." CreationDate="2010-09-20T19:23:15.813" UserId="1816" />
  <row Id="7904" PostId="7452" Text="From my experience, be careful when using really fine powders like cocoa and cinnamon (especially in an espresso machine).  They have a tendency to clump and clog filters, which can lead to a big mess to clean up.  As long as you use a reasonable amount and mix them in with the grounds, you should be fine though." CreationDate="2010-09-20T20:33:50.980" UserId="47" />
  <row Id="7905" PostId="7469" Text="@Chris - Shh! Don't give her ideas. :)" CreationDate="2010-09-20T21:06:45.863" UserId="1601" />
  <row Id="7906" PostId="7470" Text="If you sneeze or cough into your hands, or find yourself touching your nose, etc, you just change the gloves. In all restaurant kitchens they are health-code mandated when touching food that won't be further cooked." CreationDate="2010-09-20T21:58:42.977" UserId="1393" />
  <row Id="7907" PostId="3854" Text="I finally got to try this and was very happy with the results. Thanks!" CreationDate="2010-09-20T22:03:58.270" UserId="839" />
  <row Id="7908" PostId="7475" Text="on related note, I'd probably better off accepting some answers" CreationDate="2010-09-20T22:19:50.707" UserId="1342" />
  <row Id="7909" PostId="7475" Text="You bite your fingernails until they *bleed*? Ouch... Have you considered switching to Tex-Mex?" CreationDate="2010-09-20T22:51:50.483" UserId="86" />
  <row Id="7910" PostId="7475" Text="maybe make community wiki for multiple answers." CreationDate="2010-09-20T22:56:36.153" UserId="63" />
  <row Id="7912" PostId="7456" Score="2" Text="I think that cooking lots of the same things over and over is key. Practice makes perfect. You rarely get a chance to do that when cooking dinner for two." CreationDate="2010-09-20T23:19:19.307" UserId="2125" />
  <row Id="7913" PostId="7475" Score="1" Text="Hi Stefano.  I believe that kitchen safety/hygiene questions should be on topic, and since we're *just* starting to tiptoe into this area, I've edited the question to make it as clear as possible that this is still about cooking.  I've tried to keep as much of the original question as possible intact - but let me know if I've inadvertently changed the meaning." CreationDate="2010-09-20T23:20:27.727" UserId="41" />
  <row Id="7914" PostId="7478" Text="Great list!  I actually pull my shirt away from my chest and sneeze down into my shirt, I feel like this stops more germs that might spray out around the top and bottom of my arm if I were to use my elbow.  Not sure if that's a sound method or not but thought I'd throw it out there." CreationDate="2010-09-21T00:17:17.330" UserId="1236" />
  <row Id="7915" PostId="7456" Score="2" Text="http://ruhlman.com/2010/09/so-you-wanna-be-a-chef—-by-bourdain-2.html" CreationDate="2010-09-21T00:24:57.560" UserId="177" />
  <row Id="7916" PostId="499" Text="If you're eating the liquid in which the vegetables have been cooked, will you still get the nutrients?" CreationDate="2010-09-21T01:36:53.863" UserId="1887" />
  <row Id="7917" PostId="7475" Text="I've heard of people using bitter orange or other flavorings they don't care for on their fingers as a reminder not to bite their nails.  Unfortunately, if you're cooking, you'd hopefully be washing enough to get rid of it, and I'd be afraid of it otherwise getting into the food and causing off flavors ... and hopefully you're not biting your nails *while* cooking, but it might help doing it for other times of the day." CreationDate="2010-09-21T01:44:42.050" UserId="67" />
  <row Id="7918" PostId="7482" Text="Great idea; I love shepherd's pie.  I don't have enough meat left for it this time though." CreationDate="2010-09-21T02:02:45.380" UserId="1320" />
  <row Id="7919" PostId="7483" Text="Or just sauteed on their own with some soft cheese melted over them..." CreationDate="2010-09-21T02:32:15.650" UserId="1320" />
  <row Id="7920" PostId="7401" Score="1" Text="@Noldorin It's not about making the raw iron itself more digestible, but about releasing it from its biological container.  It's probably wrapped in or affixed to one protein or another in the spinach.  Cooking causes those proteins to breakdown (as does digestion) releasing the iron.  When you cook it, you're basically predigesting it a little." CreationDate="2010-09-21T02:37:58.083" UserId="438" />
  <row Id="7922" PostId="3481" Score="1" Text="When I lived in Japan, everyone everywhere just used the same brands of wasabi paste you can buy in the Japanese section of your supermarket elsewhere. No point buying the &quot;real&quot; stuff - the best Japanese sushi connoisseurs often can't tell the difference." CreationDate="2010-09-21T03:32:38.530" UserId="1502" />
  <row Id="7923" PostId="7349" Text="@Aaronut I would definitely say there are different kinds of &quot;piquant&quot;.  Living in Thailand I can now easily and clearly distinguish between when a dish has chilis in it and when it has black pepper.  Cumin spice is also completely different, as is horseraddish.  It's not all capsaicin and it's not all the same heat flavor." CreationDate="2010-09-21T04:01:25.687" UserId="438" />
  <row Id="7924" PostId="7349" Text="@Aaronut Please fix your assertion that all heat is capsicum.  It's false." CreationDate="2010-09-21T04:08:56.870" UserId="438" />
  <row Id="7928" PostId="7457" Text="As an aside, I've one book (Elizabeth David's French Provincal Cooking, I think) that refers to &quot;Coq au Chambertin&quot; with the practice of using &quot;one bottle in the dish, two on the table&quot;. An expensive proposition these days (don't see many sub-$50 Chambertins in the UK). Doubt many (or possibly anyone?) could taste the benefit." CreationDate="2010-09-21T09:49:40.387" UserId="100" />
  <row Id="7929" PostId="7482" Text="Love the idea for shepherd's pie, that would be tasty!" CreationDate="2010-09-21T12:29:10.947" UserId="1769" />
  <row Id="7930" PostId="7482" Text="Another great idea after they are mashed is to make potato pancakes, mmm." CreationDate="2010-09-21T12:48:45.593" UserId="1511" />
  <row Id="7931" PostId="7414" Score="3" Text="Just a thought, stop into your local coffee shop and ask them if they experience the same issue." CreationDate="2010-09-21T12:49:20.647" UserId="1511" />
  <row Id="7932" PostId="7477" Text="+1 for the beans you roast yourself." CreationDate="2010-09-21T12:49:52.453" UserId="1511" />
  <row Id="7933" PostId="7456" Score="1" Text="Stackexchange ate your link. Here's a short one:    http://tinyurl.com/2e6kswo" CreationDate="2010-09-21T13:13:18.880" UserId="1148" />
  <row Id="7934" PostId="7472" Score="1" Text="+1 for &quot;feedback from people who are more advanced&quot;" CreationDate="2010-09-21T13:14:25.410" UserId="1148" />
  <row Id="7935" PostId="7457" Text="In &quot;Heat&quot;  Buford talks about Mario Batali's &quot;Brasato i Barolo&quot; which was done in a wine that came from the same liquor supplier as the Barolo." CreationDate="2010-09-21T13:17:51.407" UserId="1148" />
  <row Id="7938" PostId="7349" Score="3" Text="@Daniel, I never *made* that assertion.  As I already explained to Joe, I was referring to the *specific type of heat from capsaicin* (not capsicum).  Black pepper is *not* &quot;piquant&quot; and neither is cumin.  Horseradish, wasabi, etc. are considered &quot;pungent&quot;, not piquant.  I will add a clarifying note but I do not agree that there is anything to &quot;fix.&quot;" CreationDate="2010-09-21T14:19:31.413" UserId="41" />
  <row Id="7939" PostId="7481" Score="1" Text="If we're talking about latex or vinyl gloves, they also catch and tear very easily on anything even remotely sharp." CreationDate="2010-09-21T14:29:26.770" UserId="41" />
  <row Id="7941" PostId="7492" Score="3" Text="You forgot the [Level 5 vegans](http://michaelrowley.posterous.com/level-5-vegan). They don't eat anything that casts a shadow." CreationDate="2010-09-21T16:35:38.247" UserId="60" />
  <row Id="7942" PostId="7456" Score="1" Text="Thanks, Chris..." CreationDate="2010-09-21T16:52:11.237" UserId="177" />
  <row Id="7943" PostId="7497" Score="3" Text="*&quot;Actually, that's not true&quot;* This is not a forum in the &quot;threaded conversations&quot; sense. The sort order of posts varies, and the whole mechanism is ill suited to trying to hold a conversation. You need to specify *what* is not true." CreationDate="2010-09-21T17:01:34.000" UserId="1670" />
  <row Id="7944" PostId="7497" Text="Thanks, dmckee. I think I need more coffee. It's fixed now." CreationDate="2010-09-21T17:06:25.817" UserId="1887" />
  <row Id="7945" PostId="7439" Text="I accepted the answer, but I want to say that a combination of learning the proper skills and practicing A LOT as some of the other answers have alluded to is probably the way to go." CreationDate="2010-09-21T17:20:10.530" UserId="2125" />
  <row Id="7946" PostId="7484" Text="Agreed, Pinot Noir is typically considered to have a medium body." CreationDate="2010-09-21T17:36:22.853" UserId="60" />
  <row Id="7947" PostId="7492" Score="3" Text="Whereas I dine exclusively on Carnivores.  I like to live high on the food chain." CreationDate="2010-09-21T17:40:53.680" UserId="1148" />
  <row Id="7948" PostId="7401" Text="This is true. I don't know enough molecular biology to comment on how iron manifests itself in foodstuffs, but as a physicist, there is a much more obvious answer that accounts for probably most of the change in iron concentration. :)" CreationDate="2010-09-21T17:46:43.613" UserId="1123" />
  <row Id="7949" PostId="7497" Score="3" Text="Yes, in fact Kosher gelatin almost always includes fish and is therefore not vegetarian." CreationDate="2010-09-21T17:48:54.733" UserId="1393" />
  <row Id="7950" PostId="7499" Text="mmm this sounds delicious." CreationDate="2010-09-21T17:57:54.980" UserId="1511" />
  <row Id="7951" PostId="7499" Text="+1 for batter frying. That's what I'd do." CreationDate="2010-09-21T18:21:07.853" UserId="218" />
  <row Id="7952" PostId="7497" Text="Edited reply to indicate this fact." CreationDate="2010-09-21T18:30:34.033" UserId="1148" />
  <row Id="7953" PostId="7490" Score="1" Text="Price is going to depend primarily on location. If you live in Scotland then obviously Scottish salmon will be cheaper, but if you're in America, specifically the Pacific Northwest, then Alaskan King will be cheaper." CreationDate="2010-09-21T18:41:11.683" UserId="60" />
  <row Id="7954" PostId="7498" Score="7" Text="I was unaware that it was possible to have leftover sushi. Reminds me of a question I saw elsewhere once, on what to do with leftover champagne." CreationDate="2010-09-21T20:20:57.077" />
  <row Id="7955" PostId="7438" Score="3" Text="Dear God no, Justin. The Food Network has long since run far away from actually teaching people how to cook into endless food porn. Just look at the lineups from 10-15 years ago--Rosengarten, Emeril (before Live), Sara whatsername on Cooking Live, Mario Batali, etc etc etc. Now it's all bizarre competitions, reality shows, and Paula Deen deepfrying Rachael Ray's head in butte--- oops, that last bit was just a fantasy. Food Network is categorically _not_ a replacement for culinary school." CreationDate="2010-09-21T20:43:04.373" />
  <row Id="7956" PostId="7456" Text="Yup. Sink or swim is the only way. Now, good kitchens won't put you in a situation where you will be hopelessly out of your depth; they will ensure you are being challenged, not overwhelmed." CreationDate="2010-09-21T20:46:06.603" />
  <row Id="7957" PostId="7508" Text="Would you need to be concerned about the flavors this would impart to the chocolate?" CreationDate="2010-09-21T21:53:36.190" UserId="60" />
  <row Id="7958" PostId="7438" Text="@roux: Mario Batali is hands down the best regular chef they have." CreationDate="2010-09-21T21:54:36.703" UserId="60" />
  <row Id="7959" PostId="7508" Text="No. Xanthan, alginate, etc are essentially flavourless. First restaurant I staged in we made encapsulated carrot-ginger broth as an amuse bouche. The flavour was significantly more delicate than chocolate, and you couldn't taste the chemicals." CreationDate="2010-09-21T21:59:54.387" />
  <row Id="7960" PostId="7438" Score="1" Text="@hobo: he's not on anything other than ICA here in the Great White North anymore :( (well there was that thing about spain he did with Paltrow, but it wasn't realy a cooking show as such)" CreationDate="2010-09-21T22:00:49.207" />
  <row Id="7961" PostId="7494" Text="I had no idea you were here in TO. I'm waving from Rosedale." CreationDate="2010-09-21T22:23:13.560" />
  <row Id="7962" PostId="7474" Text="I should have also said that they originated in different regions, so that is an obvious different." CreationDate="2010-09-21T22:39:51.560" UserId="63" />
  <row Id="7963" PostId="7478" Text="Too funny! I sneeze down my shirt as well!" CreationDate="2010-09-22T00:13:46.893" UserId="2239" />
  <row Id="7964" PostId="7498" Text="I had the same problem last month... I was so sad while throwing away all that yummyness..." CreationDate="2010-09-22T00:24:56.670" UserId="2172" />
  <row Id="7965" PostId="7454" Text="As I suspected, you CAN purchase these flavoring oils on the internet. The first hit in a search landed me at a site that allows purchase of flavorings in as little as 2 oz and on up in graduated sizes to gallons. The first hit took me here: http://www.coffeeflavoroils.com/#Home_Roasters" CreationDate="2010-09-22T00:27:33.637" UserId="2239" />
  <row Id="7969" PostId="7492" Score="3" Text="The dairy/no dairy thing is one of the main distinctions between vegetarians and vegans, so I don't think the statement &quot;some [vegans] will include dairy&quot; is correct." CreationDate="2010-09-22T03:14:45.270" UserId="152" />
  <row Id="7971" PostId="7518" Score="1" Text="And splitting. I worry endlessly about my sashimi knife. Light as a feather, wooden handle. I know that thing's gonna split one day. And it will be a sad day." CreationDate="2010-09-22T07:40:28.303" />
  <row Id="7972" PostId="7515" Score="5" Text="To add on to this, most good quality knives will NOT be 100% stainless, since you need a balance of carbon steels to both keep and edge and be easily sharpened or honed." CreationDate="2010-09-22T12:06:01.323" UserId="2476" />
  <row Id="7974" PostId="7518" Score="5" Text="@roux I put some food-grade mineral oil on mine. It's supposed to help keep cutting boards from splitting, so I thought I'd give it a try..." CreationDate="2010-09-22T12:15:14.807" UserId="2047" />
  <row Id="7975" PostId="7494" Text="Etobicoke here.  Check out Medium-Rare at Kipling and Aukland (Kipling station) for some really awesome beef." CreationDate="2010-09-22T13:21:07.670" UserId="1148" />
  <row Id="7976" PostId="7495" Text="According to Wikipedia, it's about the sciatic nerve being hard to remove.  Where there is a strong non-kosher market, the meat is sold.  Whereas in densely populated Jewish areas, they will remove it and sell it as kosher." CreationDate="2010-09-22T13:22:43.963" UserId="1148" />
  <row Id="7977" PostId="7508" Text="Interesting thought. I think you could do reverse spherification too, if it was a milk chocolate that already had signficant calcium in it. That would avoiud the textural (snottiness) issues that alginate sometimes creates." CreationDate="2010-09-22T14:31:51.617" UserId="1393" />
  <row Id="7978" PostId="7524" Score="1" Text="Hi @JFW, this appears to be looking for a recipe, or just a list of X (garlic bread). Please note in the FAQ that this site isn't for swapping recipes; however, if you are having trouble with a recipe I am sure that you could clarify your question and maybe ask for how to fix whatever is specifically going wrong." CreationDate="2010-09-22T15:07:53.790" UserId="15" />
  <row Id="7979" PostId="7524" Score="2" Text="@mfg - given the title edit that reflects the question itself (how do you make garlic sauce or powder on your own), I'd consider it one of our typical list-of-X questions." CreationDate="2010-09-22T15:11:26.890" UserId="1816" />
  <row Id="7980" PostId="7524" Text="Even though it's list-y I'm not converting it to CW since the list of techniques is finite and quite small." CreationDate="2010-09-22T15:24:30.107" UserId="60" />
  <row Id="7981" PostId="7521" Score="2" Text="The whole point is that the skin peel gets between the teeth and you should want to avoid that. As @Rebekah doesn't mind this, it's optional." CreationDate="2010-09-22T15:29:17.163" UserId="641" />
  <row Id="7982" PostId="7506" Text="I have had wild Scottish Salmon before, hard to tell whether how it compared to Alaskan, but was definitely better than farmed salmon. Seems to me the redder the better, although now you have to watch for artificially dyed salmon." CreationDate="2010-09-22T15:39:49.013" UserId="1675" />
  <row Id="7983" PostId="739" Text="Thanks for this answer, I am having a devil of a time keeping things from sticking to my wok." CreationDate="2010-09-22T16:22:05.143" UserId="2283" />
  <row Id="7984" PostId="7533" Score="3" Text="Broiling (top-radiant-heat) garlic-topped bread is nice..." CreationDate="2010-09-22T16:30:25.037" UserId="86" />
  <row Id="7985" PostId="7533" Text="As is grilled wrapped in foil - somehow I can never get the same thing in the oven to turn out well, but the grill seems to actually cook the garlic." CreationDate="2010-09-22T16:57:57.697" UserId="1816" />
  <row Id="7986" PostId="7532" Score="1" Text="if you have roasted garlic on hand (i make it in bulk and always have some in the fridge) this is a great application for it - very easily spreadable on something like this!" CreationDate="2010-09-22T17:16:17.193" UserId="1236" />
  <row Id="7987" PostId="7480" Text="So what did you end up making with them?" CreationDate="2010-09-22T18:28:13.477" UserId="1887" />
  <row Id="7988" PostId="7508" Text="Either way round would work, I think." CreationDate="2010-09-22T19:00:14.627" />
  <row Id="7989" PostId="7522" Text="That was exactly the page I was going to send him to." CreationDate="2010-09-22T19:25:56.057" />
  <row Id="7990" PostId="7518" Score="1" Text="Yeah, I oil mine, but it's still a concern. The knife was a gift, I want it to last as long as possible." CreationDate="2010-09-22T19:27:04.777" />
  <row Id="7991" PostId="7506" Text="All salmon is colored in more or less the same way -- by ingesting astaxanthin or canthaxanthin, from the shells of shrimp and krill that they eat in the wild or as a feed additive in a farm (it actually helps them grow better in addition to coloring the flesh). The notion that some salmon is &quot;dyed&quot;  and some isn't doesn't really hold. That said, wild does generally have a fuller color than farmed, in no small part because coloring is expensive." CreationDate="2010-09-22T20:54:24.117" UserId="986" />
  <row Id="7993" PostId="1925" Text="I don't see any reason to think that fewer bean solids corresponds with less caffeine extraction.  After all, caffeine is lost during roasting, without *any* bean solids going with it. I'm not saying that cold brew coffee doesn't have less caffeine, but that's not really evidence for it." CreationDate="2010-09-22T21:27:12.477" UserId="220" />
  <row Id="7996" PostId="7525" Score="1" Text="+1 for travel. I prefer my block in the kitchen but I can't stand my relatives' &quot;knives&quot; and always take one of my own in the sheath when we visit." CreationDate="2010-09-23T02:48:21.377" UserId="2001" />
  <row Id="7997" PostId="738" Score="4" Text="Needs more than just a link - if that site goes away, we're left with just a dead URL." CreationDate="2010-09-23T02:49:27.503" UserId="1129" />
  <row Id="7999" PostId="7547" Text="That's the only thing I could think of... I roast eggplants all the time and have never found it to be cleanup-intensive." CreationDate="2010-09-23T04:53:19.573" UserId="1393" />
  <row Id="8000" PostId="7184" Text="@Brendan: As far as avoiding products that taste like meat: I can't stand products that try to artificial replicate the taste of meat. I'd much rather have, for example, a burger like patty made of vegetables where I can actually taste the vegetables used." CreationDate="2010-09-23T05:16:41.027" UserId="140" />
  <row Id="8001" PostId="7184" Text="@Brendan: As far as avoiding soy: I don't want to eat too many soy isoflavones, plus I already know that soy could be used as a substitute." CreationDate="2010-09-23T05:18:20.470" UserId="140" />
  <row Id="8003" PostId="7549" Text="+1 sharp knife is very important to avoid failure" CreationDate="2010-09-23T09:51:10.077" UserId="53" />
  <row Id="8004" PostId="7505" Text="And when you make this is has a similar consistency to meringue? How thick do you spread it to dry in 5 hours? I'm guessing when you're spreading it out to dehydrate you can adjust the thickness and vary the dehydration time?" CreationDate="2010-09-23T12:52:51.503" UserId="719" />
  <row Id="8005" PostId="7546" Score="2" Text="You *are* poking the skin before you bake them, right? Otherwise you'll have lots of clean up (and little eggplant left intact)." CreationDate="2010-09-23T13:09:09.013" UserId="220" />
  <row Id="8006" PostId="7524" Score="1" Text="@hobo finite and yet the hair splitting so infinite." CreationDate="2010-09-23T13:40:50.247" UserId="15" />
  <row Id="8007" PostId="7536" Text="Thank you for the link, that article was helpful." CreationDate="2010-09-23T14:52:42.753" UserId="2283" />
  <row Id="8009" PostId="7343" Text="Indeed I did. :)" CreationDate="2010-09-23T15:26:06.970" UserId="2065" />
  <row Id="8012" PostId="7555" Score="1" Text="You don't need to heat up the center for a slab of beef, though; unless you're dealing with ground beef, any harmful bacteria will only be on the surface." CreationDate="2010-09-23T16:23:14.350" UserId="41" />
  <row Id="8013" PostId="7563" Text="the minimum temp the USDA thinks it is safe to comsume beef at is 145 degrees F (which they label &quot;medium rare&quot;).  I'm not sure browning gets to their minimum.  Thanks for your thoughtful answer!" CreationDate="2010-09-23T16:45:50.460" UserId="1816" />
  <row Id="8014" PostId="7511" Text="Interesting...I will need to try this!" CreationDate="2010-09-23T17:01:31.360" UserId="1769" />
  <row Id="8015" PostId="7505" Text="I haven't made this, it's an adaptation of a recipe from khymos.org" CreationDate="2010-09-23T17:41:59.307" />
  <row Id="8016" PostId="7555" Text="@aaronut.  That's what I was getting at.  I guess it wasn't clear." CreationDate="2010-09-23T18:44:57.570" UserId="1148" />
  <row Id="8018" PostId="7564" Score="2" Text="May I ask why?  There's a reason primitive man died at 25." CreationDate="2010-09-23T19:12:34.980" UserId="1148" />
  <row Id="8019" PostId="7555" Text="Apologies for misunderstanding, then, I just wasn't sure why the heat of the interior would be important; if you're referring to the &quot;danger zone&quot; (for bacteria) then the temperature only has to rise a few degrees above refrigeration temperature to get there.  For chicken or other meat where the interior is often contaminated, this could be quite dangerous, but for beef it shouldn't be." CreationDate="2010-09-23T19:50:51.580" UserId="41" />
  <row Id="8020" PostId="7564" Text="@chris: I doubt that diet was that reason; among other factors, I'd consider the [lack of] sanitation or medical care to be some of the primary determinants of typical lifespan." CreationDate="2010-09-23T19:56:55.773" UserId="41" />
  <row Id="8021" PostId="7564" Score="1" Text="That said, I don't think we need two additional tags for a specific named diet.  The &quot;paleo&quot; diet is basically a low-carb diet and I think that will suffice." CreationDate="2010-09-23T20:04:53.507" UserId="41" />
  <row Id="8022" PostId="7457" Text="Ian G: I seem to remember Raymond Blanc describing using fine burgundy in dishes as crazy." CreationDate="2010-09-23T20:30:41.230" UserId="1753" />
  <row Id="8024" PostId="7567" Text="Yep, that's generally how I've done this as well. I don't really think of it as a pasta replacement though, just some stringy stuff that tastes pretty good. Like all winter squash, it enjoys brown butter as well." CreationDate="2010-09-23T22:42:59.073" UserId="1393" />
  <row Id="8025" PostId="7568" Text="I would advise that you check your oven temperature with a good oven thermometer." CreationDate="2010-09-23T23:47:34.310" UserId="1101" />
  <row Id="8026" PostId="7568" Text="While not answering the question directly - a comment on the substitution.  You probably had far too much pumpkin.  Shredded anything will have quite a bit of air in it.  So I suggest if you try again you use just two cups or even less of the pureed as a &quot;more equivalent&quot; substitute." CreationDate="2010-09-24T00:45:39.163" UserId="835" />
  <row Id="8027" PostId="7568" Text="Yet another substitution note. The canned/jarred pumpkin is cooked and pureed, which is much more condensed than fresh shredded squash or pumpkin. I think a good starting point for a substitution is about 1 cup." CreationDate="2010-09-24T02:32:40.280" UserId="2239" />
  <row Id="8028" PostId="7572" Score="1" Text="I have had all the above _and_ an ostrich egg (lived near an ostrich farm when I was a teenager), and yeah, different species taste different. Duck eggs seem to be a bit richer in flavour than chicken eggs, etc. I believe McGee lists fat contents of various species' eggs, but I lent the bible to a friend of mine." CreationDate="2010-09-24T03:39:04.470" />
  <row Id="8029" PostId="7480" Text="@Martha: steak fries -- cut into wedges, tossed in olive oil, salt and pepper,  sprinkled with paprika and baked -- my (current) favorite way to prepare potatoes.  They didn't come out as well as usual because they were already cooked instead of put in the oven raw, but still tasty." CreationDate="2010-09-24T04:03:14.493" UserId="1320" />
  <row Id="8031" PostId="7575" Text="Yeah, I figured that was about the case, I just didn't know, and get paranoid about these things. Now, need to find out about a cracked shell with membrane intact!" CreationDate="2010-09-24T08:55:37.793" UserId="2239" />
  <row Id="8032" PostId="7577" Score="1" Text="What are the advantages of using 350 versus 400?" CreationDate="2010-09-24T10:46:27.333" UserId="1497" />
  <row Id="8033" PostId="7525" Text="I move every 6-9 months so being good for travel is a major plus." CreationDate="2010-09-24T11:51:51.167" UserId="1484" />
  <row Id="8034" PostId="7541" Text="+1 for under-counter knife block suggestion." CreationDate="2010-09-24T11:52:19.323" UserId="1484" />
  <row Id="8035" PostId="7565" Score="1" Text="Your mother was a hamster..." CreationDate="2010-09-24T12:43:38.200" UserId="835" />
  <row Id="8036" PostId="7577" Text="@Arlen - higher temperature has a general correlation with crispier skin, although it can also lead to dryer meat.  That's why CI/ATK when looking for both did a low temperature finished off with a high one." CreationDate="2010-09-24T14:10:34.500" UserId="1816" />
  <row Id="8037" PostId="7579" Score="2" Text="Not sure about cookie cutters but I found this amazing pancake blog (http://www.jimspancakes.com/2010/05/difficulty-level-11-ferris-wheel-pancake/) and he just poured it onto the griddle in the proper shape. :D" CreationDate="2010-09-24T15:01:28.690" UserId="27" />
  <row Id="8038" PostId="7584" Score="1" Text="The fish will rehydrate in a couple of hours at most; the long soaking is useful only to extract the salt from it. Also, I disagree with your suggestion to buy fresh cod in substitution: salted cod and fresh cod are two different things, like fresh apricots and dried apricots. They have different uses, they are used differently, and they result in very different dishes." CreationDate="2010-09-24T17:00:17.887" UserId="2582" />
  <row Id="8039" PostId="3914" Text="Way to go Mythbusters!" CreationDate="2010-09-24T17:48:50.767" UserId="641" />
  <row Id="8040" PostId="7578" Text="eh, it really doesn't matter. you can bung all the ingredients in the pan at the same time. or not, as you choose, but there's no real difference." CreationDate="2010-09-24T18:06:41.573" />
  <row Id="8041" PostId="7565" Score="1" Text="Argh! I had refrained from making that joke! I shall now have to taunt you." CreationDate="2010-09-24T18:07:08.750" />
  <row Id="8042" PostId="7580" Text="Thanks for the tip, those look nice!" CreationDate="2010-09-24T18:39:44.423" UserId="1504" />
  <row Id="8043" PostId="7592" Text="This is what I do, microwave 1/2 a squash for 10 minutes. The taste and texture really is halfway between spagetti and squash." CreationDate="2010-09-24T19:13:12.123" UserId="1675" />
  <row Id="8046" PostId="5873" Score="2" Text="If you don't want it, I'll send you my address ;)" CreationDate="2010-09-24T21:53:26.870" />
  <row Id="8047" PostId="5879" Text="That is not in fact the case. It will be similar to a risotto, but stirring is an essential part of making risotto, as it scrapes starches off the surface of the rice grains which create the gorgeous creamy omnomnomnom that is a good risotto." CreationDate="2010-09-24T21:54:25.853" />
  <row Id="8048" PostId="7594" Text="Sugar has nothing to do with Maillard. Sugar browning is caramelization. Maillard reactions only occur with proteins. /nitpick." CreationDate="2010-09-24T21:57:26.833" />
  <row Id="8049" PostId="2563" Score="1" Text="You can get free recipes there (a few select ones are free) and also a few select recipes from the affiliated http://www.americastestkitchen.com and http://www.cookscountry.com" CreationDate="2010-09-24T22:00:49.667" UserId="1816" />
  <row Id="8050" PostId="7594" Score="1" Text="@roux: http://en.wikipedia.org/wiki/Maillard_reaction You'll see that sugar has everything to do with the Maillard reaction; the reaction cannot even happen in the absence of sugar. You'll see this and other detailed information in the section titled &quot;Foods and products with Maillard reactions&quot;." CreationDate="2010-09-24T22:32:07.163" UserId="60" />
  <row Id="8051" PostId="7487" Text="If I'm going to roast in the oven, what temperature and for how long?" CreationDate="2010-09-24T23:00:44.377" UserId="1532" />
  <row Id="8052" PostId="7594" Text="I am going on what I have read in McGee and in other places. Sorry, but I trust McGee over Wikipedia. The Miallard reaction--browning of meats--is a physically different set of chemical and physical processes than the phase-changes of sugar (as in table, white, sugar) when heat is applied. The end results are similar, yes, but the pathways to get there are different." CreationDate="2010-09-24T23:18:31.520" />
  <row Id="8053" PostId="7487" Score="2" Text="350F, about 40 mins per pound for medium rare. But really, use that as a guideline - the thermometer is your friend. Simply pull the roast out 10 degrees _before_ your desired doneness. You may want to try this [high temperature roast recipe](http://allrecipes.com//Recipe/high-temperature-eye-of-round-roast/Detail.aspx) instead. I haven't, but it's highly rated." CreationDate="2010-09-24T23:31:56.937" UserId="60" />
  <row Id="8054" PostId="7589" Text="I think this works well for a chicken without stuffing, this is similar to this method here: http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/fast-roast-chicken-with-lemon-and-tarragon.html" CreationDate="2010-09-25T01:52:08.350" UserId="486" />
  <row Id="8055" PostId="7599" Score="1" Text="Honestly, the best answer to this is don't do it in the oven. They are so much better fried up crispy in a frying pan. I know they are lower fat in the oven. For me personally, I'd rather have them a couple times a year and be great, then more frequently and have them be &quot;meh&quot;. Here is my recipe: http://www.herbivoracious.com/2008/12/latkes-crispy-for-hannukah.html" CreationDate="2010-09-25T02:38:33.787" UserId="1393" />
  <row Id="8056" PostId="7600" Score="1" Text="silpats, in my experience, work with everything." CreationDate="2010-09-25T06:27:43.897" />
  <row Id="8057" PostId="7172" Text="carmelized onions and sauted mushrooms really help to keep an otherwise sauce-less pizza from getting to dry.  As does melted goat cheese." CreationDate="2010-09-25T07:52:53.583" UserId="67" />
  <row Id="8059" PostId="7581" Text="I'd agree that most metal cutters should be safe, with one minor food safety concern -- I've seen some vintage metal cookie cutters that were soldered.  Some solders melt at 200F, and most older ones contain lead, so I'd avoid them in general, but especially in heated uses." CreationDate="2010-09-25T08:03:47.340" UserId="67" />
  <row Id="8060" PostId="7163" Text="Shrimp and pesto or salmon and pesto pizza with a combination of a mozzarella cheese and some parmesan - delicious!" CreationDate="2010-09-25T12:16:00.400" UserId="1816" />
  <row Id="8061" PostId="7511" Text="Fascinating. I now have hope for tomorrow's pot of coffee." CreationDate="2010-09-25T14:35:27.540" UserId="10" />
  <row Id="8062" PostId="4091" Text="Do you ferment it after?" CreationDate="2010-09-25T16:27:56.920" UserId="1148" />
  <row Id="8063" PostId="7162" Text="Sure, you can use any alternative you like, but it's no longer real pizza then!" CreationDate="2010-09-25T21:56:46.207" UserId="1123" />
  <row Id="8064" PostId="7609" Text="Does this not result in extremely salty steak though? I like a shake of salt on my steak, but too much salt on anything ruins it. If I remember correctly from physics, salt doesn't *cook* (i.e. *burn*) away.. But if I understand you correctly, I'll give it a try! I noticed you wrote in an answer to another question, you suggested &quot;dip it in a mixture of melted clarified butter and oil&quot;. What does 'clarified' mean in terms of the butter - melted? What kind of oil?" CreationDate="2010-09-25T23:07:54.983" UserId="2592" />
  <row Id="8065" PostId="7609" Score="1" Text="@DaveDev See this question for how to make clarified butter: http://cooking.stackexchange.com/q/1827" CreationDate="2010-09-25T23:36:31.357" UserId="364" />
  <row Id="8066" PostId="7594" Text="According to wikipedia, the Maillard reaction is a chemical reaction between and amino acid and a reducing sugar, using requiring heat.  Note that sucrose (table sugar) is not a reducing sugar.  So if that is what is in the brine, is has nothing to do with Maillard." CreationDate="2010-09-26T01:02:56.440" UserId="2491" />
  <row Id="8067" PostId="6867" Text="Having tasted both, is answering &quot;an industrial lubricant&quot; reasonable? :)" CreationDate="2010-09-26T01:11:04.220" UserId="835" />
  <row Id="8068" PostId="7594" Text="@Mark: The assumption you make in your last sentence is incorrect. Sucrose, along with all of the other polysaccharides still participate in the Maillard reaction, albeit with much less noticeable effect. This is noted in great detail [here](http://bit.ly/aHhyh0), [here](http://bit.ly/dmvg1X), and [here](http://www.food-info.net/uk/colour/maillard.htm). The latter of which is an actual reference for the _very_ high level Wikipedia article." CreationDate="2010-09-26T01:40:11.653" UserId="60" />
  <row Id="8071" PostId="7349" Text="@Aaronut Ah, fair enough.  But I still don't think the distinction is clear.  Your sentence structure &quot;The most notable quasi-flavor is hot&quot; still leads me to believe you are talking about **all** hot or spicy flavors.  And even the pungent clarification doesn't do much to assuage that.  I think it would be better to generalize it (hot or spicy is detected by pain receptors and is produced by a variety of chemicals).  Or specify very clearly that piquant refers only to capsicum heat and that it is just one of the &quot;heat&quot; flavors." CreationDate="2010-09-26T02:59:42.743" UserId="438" />
  <row Id="8072" PostId="7614" Score="2" Text="You could always [make your own](http://www.youtube.com/watch?v=HJey_C6GL0k)" CreationDate="2010-09-26T03:26:07.870" UserId="60" />
  <row Id="8073" PostId="7617" Text="Hey robin, recipe requests are considered off-topic here but I think the question you are trying to ask is how to bring out veals flavor which would probably be better as a community wiki anyway. You can see some examples of these here: http://cooking.stackexchange.com/search?q=community+wiki . You can also see what is considered on or off topic in the faq at the top of the page." CreationDate="2010-09-26T10:56:57.267" UserId="446" />
  <row Id="8074" PostId="7599" Text="thanks michael. it's not just a health issue it's also a scaling issue; the time to bake 30 latkes is &lt;&lt; the time to fry them! probably cheaper in terms of resources, too. (you latkes do look lovely, however!). i feel like there must be some science to minimizing sticking..." CreationDate="2010-09-26T13:29:16.897" UserId="2039" />
  <row Id="8075" PostId="7619" Score="1" Text="I also find salting the skin will help too." CreationDate="2010-09-26T14:21:05.570" UserId="2010" />
  <row Id="8076" PostId="7605" Text="Sounds unsafe to me :(" CreationDate="2010-09-26T14:44:12.347" UserId="2480" />
  <row Id="8077" PostId="7622" Score="3" Text="To clarify, dry ice and liquid nitrogen are totally different things. Dry ice is CO2, and liquid nitrogen is N2. Dry ice is pretty cold, and directly into a gas when it melts/sublimates. Liquid nitrogen is (obviously) a liquid, and it's a LOT colder than dry ice. Your grocery store may well sell dry ice, but there's no chance it sells liquid nitrogen! Unless you know what you're doing, you can really hurt yourself with liquid nitrogen. Dry ice is not that dangerous." CreationDate="2010-09-26T14:54:23.923" UserId="45" />
  <row Id="8078" PostId="7622" Text="Thank you, I just changed the question..." CreationDate="2010-09-26T14:56:26.047" UserId="177" />
  <row Id="8079" PostId="7609" Score="1" Text="@DaveDev: Use kosher or coarse salt. It's almost impossible to make something too salty if you apply kosher salt to the surface. And you're right that salt doesn't cook, but it does dissolve into the liquids of the steak, and more significantly if you're pan-cooking, the excess will stick to the pan, not the steak!" CreationDate="2010-09-26T14:59:35.697" UserId="45" />
  <row Id="8080" PostId="7607" Score="3" Text="Right, and many herbs will turn black as they thaw, which is fine if they're in a stew or something, but terrible as garnish!" CreationDate="2010-09-26T15:00:15.790" UserId="45" />
  <row Id="8081" PostId="7590" Text="Yes, also, eggs cooked in their shell at precise temperature are cooked a *lot* longer, often an hour or two. That means that the yolk is cooked to almost exactly the same temperature as the white. You can get yolks that are at various versions of a perfect soft-boiled egg yolk, while the white is not rubbery. They're very different from poached eggs." CreationDate="2010-09-26T15:03:35.737" UserId="45" />
  <row Id="8082" PostId="7622" Score="1" Text="Hi Attila - I've noticed that most of your questions have the `[cooking-techniques]` tag; although we haven't gotten around to totally removing it yet, we are trying to discourage people from using that tag because it's very vague and could apply to (almost) any question here (noted in the [tag info](http://cooking.stackexchange.com/tags/cooking-techniques/info)). Please tag with the specific technique instead; if there isn't one, just omit the technique-related tag.  Since this question is asking for a list of uses (technique or otherwise), I've tagged it `[culinary-uses]` instead.  Thanks!" CreationDate="2010-09-26T15:07:01.570" UserId="41" />
  <row Id="8085" PostId="7622" Text="No problem, thanks Aaronut" CreationDate="2010-09-26T19:15:50.370" UserId="177" />
  <row Id="8086" PostId="7619" Text="@NBenetar Agreed" CreationDate="2010-09-26T19:39:50.937" UserId="446" />
  <row Id="8095" PostId="7605" Text="I use a wooden spoon to spank... I don't trust myself sometimes." CreationDate="2010-09-26T21:58:56.507" UserId="2239" />
  <row Id="8096" PostId="7605" Score="1" Text="@Adam C: it's not unsafe in the slightest. You're not pointing the sharp edge at anything that could get hurt. @Juju: a wooden spoon can work; I personally find that it doesn't work as well, and in any case I'm more likely to have a knife in my hand if I've just quartered the thing. Why wash an extra implement?" CreationDate="2010-09-27T00:43:57.670" />
  <row Id="8097" PostId="4527" Score="5" Text="As a parent of a sub-one-year child, I would advise you to **ask your pediatrician**. I can think of no reason not to do so." CreationDate="2010-09-27T04:36:25.607" UserId="43" />
  <row Id="8099" PostId="7607" Score="1" Text="Agree with this they are better than dried and especially good as the winter comes up as fresh becomes very expensive. Frozen herbs are perfect in soups, stocks and casseroles." CreationDate="2010-09-27T09:16:20.933" UserId="2391" />
  <row Id="8100" PostId="7627" Text="This is uniformly the answer I've received from asking Butchers this question (along caveat's do it very carefully)." CreationDate="2010-09-27T09:28:24.990" UserId="100" />
  <row Id="8101" PostId="7628" Text="You need a utility knife which only gets used for cooking!" CreationDate="2010-09-27T10:24:58.967" UserId="2391" />
  <row Id="8102" PostId="7479" Text="Your ordering is very useful.  Thanks." CreationDate="2010-09-27T13:01:17.650" UserId="183" />
  <row Id="8103" PostId="4527" Score="1" Text="I would suggest that this is off topic as it is only loosely related to cooking.  This is a question about health and nutrition, and requires medical expertise to answer." CreationDate="2010-09-27T14:01:25.390" UserId="1148" />
  <row Id="8104" PostId="7639" Text="Funny, I had the same exact issue this weekend with a plastic white spatula that is now a plastic yellow spatula, and I can't for the life of me figure out how to remove the color short of diluted bleaching (which is probably what I'll end up trying). Can't wait to see what the community has to suggest!" CreationDate="2010-09-27T15:28:31.607" UserId="1236" />
  <row Id="8106" PostId="7622" Score="1" Text="@Harlan: Dry ice can be dangerous for your free time, as soon as you realize it hovers on its own gas, hence traveling almost frictionless anywere. I warned you." CreationDate="2010-09-27T16:31:44.780" UserId="1342" />
  <row Id="8107" PostId="7475" Text="@Knives: yes I do, since I was four years old. My granpa was a similar nail-biter, so I think it's likely to be genetic, because I never met him nor I had any chance of seeing someone doing the action. I just feel compelled to do it, because nails are painful for me and I never have something to cut them easily available at any time." CreationDate="2010-09-27T16:37:56.580" UserId="1342" />
  <row Id="8108" PostId="7629" Text="thanks, I've seen a few references to Osso Bucco so will maybe make that my next experiment. I was starting to think the historic place for Veal might have been as a relatively cheap meat seen as a side line to milk producion but hadn't got as far as looking at any old recipes yet to try and confirm/deny this. Some more investigation to be done I think. Thanks again." CreationDate="2010-09-27T18:50:34.380" UserId="1797" />
  <row Id="8109" PostId="7627" Text="+1 on being careful, one butcher I talked to warned me to hold the knife as you would normally as opposed to how you might hold one to stab (something). The reason being that holding it in a stabbing hold and pulling towards you can risk slipping and hitting the main artery  in your thigh running from your heart down your leg. You can lose a significant amount of blood very quickly that way, and would probably miss out any crackling which resulted from your efforts." CreationDate="2010-09-27T18:57:01.200" UserId="1797" />
  <row Id="8110" PostId="7646" Score="10" Text="+1 for character!" CreationDate="2010-09-27T19:02:19.457" UserId="2402" />
  <row Id="8112" PostId="7643" Score="2" Text="Sugar is actually a class of molecules including glucose, fructose, and many other sugars. Sucrose is what you were thinking of, which is specifically a disaccharide consisting of glucose and fructose." CreationDate="2010-09-27T20:31:31.297" UserId="124" />
  <row Id="8113" PostId="7623" Text="Good Answer, Harlan!!" CreationDate="2010-09-28T00:56:23.030" UserId="177" />
  <row Id="8114" PostId="7605" Text="@roux: Whether I use the knife that is in my hand, or a wooden spoon, is directly related to my disability and how bad my muscles are acting up!" CreationDate="2010-09-28T05:40:15.203" UserId="2239" />
  <row Id="8115" PostId="7605" Text="well uhhh... I hadn't taken my telepathy pills yesterday, so I didn't know you had a disability to take into account." CreationDate="2010-09-28T07:06:33.687" />
  <row Id="8116" PostId="7624" Text="I want to try this aroma thing. I wouldn't actually invite people to drink it unless I had some sort of strainer-like apparatus to prevent dry ice coming into contact with diners' lips. Trust me when I say that _hurts_." CreationDate="2010-09-28T07:28:00.303" />
  <row Id="8117" PostId="7619" Text="That helps because it draws out the moisture. Water impedes the Maillard reaction. Beyond that, I agree with sarge_smith: use a rack in your roasting pan. If you don't have one, no problem; put the chicken naked on a rack in your oven over the roasting pan." CreationDate="2010-09-28T07:29:42.097" />
  <row Id="8118" PostId="7657" Score="1" Text="Also, here is someone who is making a milk &amp; cheese dip that might be what you are looking for: http://champaign-taste.blogspot.com/2008/12/real-haciendas-cheese-dip.html" CreationDate="2010-09-28T15:22:42.963" UserId="1393" />
  <row Id="8119" PostId="7659" Score="1" Text="Thanks for the suggestions.  I did sautee the onions+garlic.  The cheese mix was `queso quesadilla` which is a soft white cow cheese.  I must have been tired last night when I just wrote `queso` :)" CreationDate="2010-09-28T15:38:33.623" UserId="2615" />
  <row Id="8120" PostId="7657" Text="Thanks Michael." CreationDate="2010-09-28T15:39:54.557" UserId="2615" />
  <row Id="8121" PostId="7654" Score="3" Text="It may take longer than 5-10 minutes, but sunlight makes excellent bleach." CreationDate="2010-09-28T16:43:55.593" UserId="47" />
  <row Id="8122" PostId="7654" Text="yeah likely... the longer you leave it, the more it will fade... fixed that above." CreationDate="2010-09-28T18:32:58.810" UserId="2617" />
  <row Id="8123" PostId="7663" Text="Similar questions: http://cooking.stackexchange.com/questions/1672/should-i-refrigerate-eggs and http://cooking.stackexchange.com/questions/5021/can-raw-eggs-be-frozen" CreationDate="2010-09-28T18:46:04.253" UserId="2001" />
  <row Id="8124" PostId="1325" Text="Thanks for this answer! I frequently have yolks left over from angel food cake. This will be very useful!" CreationDate="2010-09-28T18:53:25.637" UserId="2001" />
  <row Id="8125" PostId="7665" Text="Excellent! This is the study that I read and couldn't find. Thank you." CreationDate="2010-09-28T19:54:28.327" UserId="2001" />
  <row Id="8126" PostId="7665" Text="Yesterday I cracked into some eggs that must've been in my my fridge for at least a month (from a farmer's market, w/ no age date on the carton), and the yolk looked like ones I get at the grocery store ... so I think you're on to something with the source of eggs being a factor.  I know I've had eggs in the fridge well past 2 months that I have been fine.  (I kinda go through phases ... lots of eggs for a while, then cold turkey for a while)" CreationDate="2010-09-28T20:00:33.050" UserId="67" />
  <row Id="8127" PostId="7658" Text="&quot;Organic&quot;, at least in the United States, does have a defined meaning when it comes to beef. http://en.wikipedia.org/wiki/Organic_beef" CreationDate="2010-09-28T20:01:31.900" UserId="219" />
  <row Id="8128" PostId="7605" Text="Being as it is neuromuscular, it is &quot;invisible.&quot; Sometimes even when we remember to take the telepathy meds, we still don't pick it up!  tee-hee" CreationDate="2010-09-28T20:11:24.310" UserId="2239" />
  <row Id="8129" PostId="1548" Score="3" Text="I've had some good and bad recipes from them... all with high ratings. It is really hit and miss." CreationDate="2010-09-28T20:16:41.687" UserId="2239" />
  <row Id="8130" PostId="2563" Score="1" Text="The bulletin boards at CI are free, and are full of recipes and info that people share... If you ask for a recipe, odds are, someone will get you a good one." CreationDate="2010-09-28T20:20:09.467" UserId="2239" />
  <row Id="8131" PostId="7656" Text="Even in a regular pot, lentils do not need to be soaked before cooking. (They'll take about 30-40 minutes to cook in a non-pressurized pot.)" CreationDate="2010-09-28T21:28:22.960" UserId="1887" />
  <row Id="8132" PostId="5975" Text="Just wanted to share this link to a Discover article about eggs: http://discovermagazine.com/2006/feb/cooking-for-eggheads/article_view?b_start:int=1&amp;-C= - the key to hard-boiled eggs is temperature, not time - but for such a large egg, it takes time for the temperature to distribute through the egg, obviously.  The interesting bit was how a precise temperature affects the outcome of the egg..." CreationDate="2010-09-28T21:36:39.980" UserId="2628" />
  <row Id="8133" PostId="7656" Text="I started soaking hoping it would reduce the foaming.  So it doesn't really help?  Do I need a new pressure cooker?" CreationDate="2010-09-28T21:42:54.357" UserId="183" />
  <row Id="8134" PostId="3438" Text="Sometimes you will see slimy, moldy looking bits floating on top of the liquid. This is most likely not mold, but solidifying oil and the olives are still good. You can tell that it is not mold by seeing if it melts outside the fridge." CreationDate="2010-09-28T23:25:47.203" UserId="2215" />
  <row Id="8135" PostId="7665" Score="1" Text="@joe- Eggs can be up to 30 days old before they get to the store and possibly age several weeks there." CreationDate="2010-09-28T23:38:58.157" UserId="2001" />
  <row Id="8136" PostId="7668" Score="4" Text="are you doing a raw or cooked salsa?  You have to cook it to activate the pectin in the tomatoes if you want it to get thick like salsa from a jar" CreationDate="2010-09-29T00:52:48.247" UserId="67" />
  <row Id="8137" PostId="7668" Text="Thick salsa is made by cooking the tomatoes or using the already cooked tomatoes from a can of tomato sauce, as @Joe pointed out." CreationDate="2010-09-29T02:33:55.473" UserId="183" />
  <row Id="8138" PostId="7672" Text="Personally for day to day cooking I like hangar steak. Nicely marbled, very beefy flavour, cooks quickly. I like to take a page from Nigella Lawson and sear it very hard, leaving it very rare, and served with Bearnaise." CreationDate="2010-09-29T04:10:32.070" />
  <row Id="8139" PostId="7669" Score="3" Text="Yep, that's what I would do. I don't think you even need the coffee filter or cheesecloth, just dump it in a sieve and let it drain awhile. Or you could do that just to the tomatoes, after tossing them with a little salt, since that is where the bulk of the water is. Or you could remove the seed part of the tomatoes and use only the flesh." CreationDate="2010-09-29T04:19:25.057" UserId="1393" />
  <row Id="8140" PostId="7668" Text="@Joe/papin I've been doing raw, but I am a newbie. Didn't think about cooking the tomatoes! I think this is what I was looking for, surprised you didn't answer the question. Going to try this, and Martha's solution out and see which ones turn out better for me. :)" CreationDate="2010-09-29T13:35:20.900" UserId="2629" />
  <row Id="8141" PostId="7677" Score="3" Text="Consider who you're going to invite to a moose cookout." CreationDate="2010-09-29T14:01:25.800" UserId="2047" />
  <row Id="8142" PostId="7674" Text="+1 for the tex-mex with a little cilantro." CreationDate="2010-09-29T14:56:33.720" UserId="2001" />
  <row Id="8143" PostId="7679" Text="I've cooked moose and deer steak before, and I agree with the toughness variation. In terms of making jerky, I know we're not supposed to ask for recipes on this site, but can you guide me ?" CreationDate="2010-09-29T16:10:33.937" UserId="87" />
  <row Id="8145" PostId="7681" Score="3" Text="When baking with a glass dish, you may want to lower the temperature 25 degrees, as glass dishes conduct heat better than light metal pans.  Other than that, you should be totally fine." CreationDate="2010-09-29T16:48:29.393" UserId="1816" />
  <row Id="8146" PostId="7614" Text="Obtain &amp; use a deep fryer. In a pinch, a dutch oven will work, but keep an eye on the fry thermometer." CreationDate="2010-09-29T17:32:56.310" UserId="160" />
  <row Id="8147" PostId="7638" Text="Partially defrosting them to add spices should be perfectly safe (assuming you use a safe defrosting method). And, honestly, for something as small as chicken nuggets, it'd be hard to come up with an unsafe method... Even leaving them on the counter would only take fifteen minutes, I'd think, and that's well under the time required to compromise food safety. And, of course, you're cooking after that." CreationDate="2010-09-29T17:37:03.023" UserId="160" />
  <row Id="8148" PostId="7681" Score="2" Text="And remember to bake it without the plastic tops—use foil if your recipe recommends covering." CreationDate="2010-09-29T17:41:10.363" UserId="2251" />
  <row Id="8149" PostId="4802" Score="1" Text="Please, no volume measures for baking, especially flour!" CreationDate="2010-09-29T18:11:09.103" UserId="160" />
  <row Id="8150" PostId="2964" Score="4" Text="@chris: Well, no, actually. Neither calculation is right. If we make the assumption that 1/40,000 eggs is salmonella-positive, and that consuming a raw salmonella-positive egg always results in getting sick, the chance of getting sick (at least once) after *n* eggs is 1-(39999/40000)^n. So, 20% after 25 years, 37% after 50, 60% after 100, etc. The chance exceeds 50% around the 76th year. The calculations using n/40000 are clearly wrong, as you can get absurd results of over 100%." CreationDate="2010-09-29T18:21:22.547" UserId="160" />
  <row Id="8151" PostId="1719" Text="Yes. we give corn to chicken, although I never knew it was just Italians doing it." CreationDate="2010-09-29T18:33:56.733" UserId="1342" />
  <row Id="8152" PostId="7680" Text="Are you concerned with the fact that these are glass, or that they're shallow pans?" CreationDate="2010-09-29T18:49:14.300" UserId="1601" />
  <row Id="8153" PostId="2726" Text="@Vinko Vrsalovic: The ratio is between the salt and the water. So the weight of the water." CreationDate="2010-09-29T18:55:20.530" UserId="160" />
  <row Id="8154" PostId="6843" Text="Thanks for the useful follow-up discussion.  I've tried powdered milk in the past but thought the flavor it added was disgusting in situations where the milk flavor is in the forefront so I've been fearful of alternatives like evaporated milk.  Guess I should by a few cans and give it a try." CreationDate="2010-09-29T18:56:21.650" UserId="2375" />
  <row Id="8155" PostId="7680" Text="I was more concerned with the temperature and shattering glass and meatloaf shrapnel. :)" CreationDate="2010-09-29T19:00:24.670" UserId="2283" />
  <row Id="8156" PostId="5391" Text="Well, actually, you're flavoring it with salt and MSG. Check the ingredients in your cube." CreationDate="2010-09-29T19:02:14.120" UserId="160" />
  <row Id="8157" PostId="7085" Text="this. Read the title, and the first thing that popped into my head was &quot;chicken fat&quot; (because it's so digestible *cough*). Perhaps a nice chicken-fat roux?" CreationDate="2010-09-29T19:26:30.907" UserId="86" />
  <row Id="8159" PostId="7673" Text="Sandwiches? I picked up [a jar of lime mayo](http://www.mexgrocer.com/1550-m.html?productid=1550-m) down in SoCal a while back, did a nice job of making bologna sandwiches more interesting. Seems to be a Mexican thing, so I suppose you could throw in some carne adobada or something." CreationDate="2010-09-29T19:37:56.640" UserId="86" />
  <row Id="8161" PostId="7665" Text="Then why it is after about a month in my fridge, the shells get very brittle, and the eggs inside smells bad?" CreationDate="2010-09-29T19:53:20.300" UserId="2156" />
  <row Id="8163" PostId="7680" Score="1" Text="as far as I know, there's very little difference between glass Pyrex storage and glass Pyrex baking dishes." CreationDate="2010-09-29T19:55:09.910" UserId="1816" />
  <row Id="8164" PostId="7681" Text="I have never had a meatloaf fall apart on me, and nine times out of ten I bake it freeform on a cookie sheet. Try Alton Brown's recipe, as it is optimized for this method. I would also advise putting a large pan under the sheet to catch drippings." CreationDate="2010-09-29T20:09:45.723" />
  <row Id="8165" PostId="7665" Text="@Martin: Are they eggs from the grocery store?" CreationDate="2010-09-29T20:14:00.707" UserId="358" />
  <row Id="8166" PostId="7694" Text="exactly what I was about to say!" CreationDate="2010-09-29T21:37:36.913" UserId="2239" />
  <row Id="8167" PostId="5391" Text="@derobert: Corn Starch, Non-Hydrogenated Palm Oil, Yeast Extract, Natural Chicken and Rosemary Flavouring, Roasted Onions, Chicken Fat, Dehydrated Chicken Meat, Turmeric, Celery, Parsley, Rosemary, Garlic." CreationDate="2010-09-29T22:39:33.050" UserId="60" />
  <row Id="8168" PostId="7688" Text="Wouldn't the mash need to be very liquid for spherification to work?" CreationDate="2010-09-29T23:43:05.170" UserId="568" />
  <row Id="8169" PostId="7688" Text="Not really, no. As long as the alginate can react with calcium, you're good to go. Check out the ingredients in e.g. processed cheese sometime; alginate and calcium are mixed in, react with each other, and the resultant gel provides some of the texture." CreationDate="2010-09-30T00:41:28.640" />
  <row Id="8171" PostId="7686" Text="Not a dough. You may want to look at a [pizza made with cauliflower rice](http://www.examiner.com/low-carb-in-national/cauliflower-pizza-crust-worth-its-wow-gold). I have never made it, but there is even a picture showing it holds up and dozens of positive comments. The low carb cauliflower rice is cauliflower pulsed in the food processor, a well imitated idea by J Beard Award winning author Fran McCullough." CreationDate="2010-09-30T02:47:53.527" UserId="183" />
  <row Id="8172" PostId="7619" Score="1" Text="You can approximate the use of a rack if you don't have one by perching the chicken on vegetables that raise it off of the bottom of the pan. Make sure to leave room between the vegetables to let the fat drain." CreationDate="2010-09-30T02:48:45.040" UserId="1887" />
  <row Id="8173" PostId="7660" Text="Oh look, another person came along to downvote without providing a single reason why. Well done--you do know that doing this makes people _less_ interested in participating, yes?" CreationDate="2010-09-30T09:49:37.083" />
  <row Id="8174" PostId="7706" Text="When using vodka in e.g. pastry dough, it has _absolutely nothing_ to do with moisture. Alcohol evaporates quicker and at a lower temperature than water, providing a fluffier pastry." CreationDate="2010-09-30T10:46:19.083" />
  <row Id="8176" PostId="7706" Text="Then moisture is the wrong word... I should have picked a different one. What I meant is that it gives you more liquid while mixing without adding it to the final result." CreationDate="2010-09-30T12:16:26.790" UserId="1546" />
  <row Id="8177" PostId="516" Text="Power of the blender engine made all the difference for me." CreationDate="2010-09-30T12:52:11.867" UserId="2428" />
  <row Id="8178" PostId="2514" Text="I am so disappointed by Recipezaar's new format though. I liked how messy their old site was compared to the new site. I like clean design, don't get me wrong, but boring is another matter. I am having trouble finding old recipes I used to use on there though, which is unfortunate." CreationDate="2010-09-30T13:03:54.247" UserId="15" />
  <row Id="8179" PostId="7705" Score="2" Text="@vwiggins.  You are incorrect.  Alcohol never totally disappears.  For baking, after 1 hour 25% remains.  2.5 hours, 5% remains." CreationDate="2010-09-30T13:15:39.830" UserId="1148" />
  <row Id="8180" PostId="7708" Score="1" Text="really?  I store cut onion in a ziplock bag in the fridge for up to a week without problems." CreationDate="2010-09-30T13:22:21.500" UserId="1816" />
  <row Id="8181" PostId="7708" Text="In my experience having such strong ingredients in the fridge along with milk can be too much. I suppose YMMV as far as noticing the scent your milk will pick up." CreationDate="2010-09-30T13:42:30.240" UserId="15" />
  <row Id="8182" PostId="7710" Text="+1 for alt suggestion: do you notice any kind of over heating of the onions due to the freezer-sautee pan? I.E. if I wanted to carmelize them, would I run into a difficulty due to them transitioning from cold to hot so quickly?" CreationDate="2010-09-30T13:44:36.813" UserId="15" />
  <row Id="8183" PostId="7708" Score="1" Text="keep them in a good zip lock bag and in the crisper and I never even notice them." CreationDate="2010-09-30T13:50:51.887" UserId="2629" />
  <row Id="8184" PostId="7710" Score="3" Text="@mfg - so far so good with the freezer-to-pan transition.  the only difference so far is a slight texture difference (a little less crispy) if i'm sauteeing them fast for something like a stir fry.  sometimes to be safe i add them to a cold pan with the oil and let it all heat up together, but i've gone from freezer to a hot oiled pan with no problem as well. for caramelizing low and slow, they seem to do great, and even get softer a little faster!" CreationDate="2010-09-30T13:56:31.960" UserId="1236" />
  <row Id="8185" PostId="7665" Text="@raven - yes, they are." CreationDate="2010-09-30T14:12:21.047" UserId="2156" />
  <row Id="8186" PostId="2776" Text="is there a particular book you would recommend to get started with molecular gastronomy?" CreationDate="2010-09-30T14:33:18.657" UserId="2001" />
  <row Id="8187" PostId="2896" Text="You realize that what we now know as the &quot;Fannie Farmer Cookbook&quot; was originally the &quot;Boston Cooking School Cookbook&quot;, so you can still blame Ms. Farmer for that one, too." CreationDate="2010-09-30T14:34:58.900" UserId="67" />
  <row Id="8188" PostId="7665" Score="1" Text="@Martin: Well, that's the problem.  According to the article to which Sobachatina linked, http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp#38, eggs you get at the store can be up to 45 days old.  Also, they are washed, see item (1)  above." CreationDate="2010-09-30T14:36:21.993" UserId="358" />
  <row Id="8189" PostId="7708" Score="1" Text="I put them in the crisper drawer, so they aren't near the milk." CreationDate="2010-09-30T14:36:26.907" UserId="1816" />
  <row Id="8190" PostId="7712" Text="Great advice on the sharp knife, I've noticed that's made a significant difference in how long it lasts without stinking up the fridge.  I'd +2 if I could, as the glass container advice is spot on - I used a plastic container once, and had to make that the &quot;onion container&quot; until the end of its life.  My only addition to that: If your glass container has a plastic lid, consider lining it with foil or plastic wrap before sealing so the lid doesn't pick up the smell.  I learned that the hard way storing garlic; my one blue Pyrex lid still smells like garlic 3 months later." CreationDate="2010-09-30T14:42:40.597" UserId="1236" />
  <row Id="8191" PostId="7705" Text="@chris. Where do you get these figures? Given that ethanol's boiling point is far below most baking temperatures (as well as that of water), I've always understood that it would indeed evaporate during any baking or cooking. My organic chemistry lab experience bears this out." CreationDate="2010-09-30T15:54:01.670" UserId="1509" />
  <row Id="8192" PostId="7681" Text="I have always preferred to use glass baking dishes as I think they clean up much easier. So all my meatloaves were made in a glass dish. I form it smaller than the dish (sort of mounded in the center) so the liquid has somewhere to go." CreationDate="2010-09-30T16:00:03.363" UserId="1509" />
  <row Id="8193" PostId="7696" Text="additionally, the spices in the meat are totally different.  Shwawarma tends to be spicier than gyros. Shwawarma also tends to be discreet pieces of meat instead of the roast loaf gyro meat." CreationDate="2010-09-30T16:16:44.393" UserId="446" />
  <row Id="8194" PostId="7705" Score="2" Text="@kajaco This myth is dying a hard death. the first link is a plain text explanation and the second is for further reading (including the published papers) http://cooking.cdkitchen.com/AHealthyBite/385.html   http://www.google.com/search?aq=0&amp;oq=alcohol+retention+in&amp;sourceid=chrome&amp;ie=UTF-8&amp;q=alcohol+retention+in+food+preparation" CreationDate="2010-09-30T16:21:43.150" UserId="446" />
  <row Id="8195" PostId="1155" Score="4" Text="Gordon Ramsey's eggs look &amp; sound overmixed and undercooked: in a word, ugh. I want my eggs to have some volume and bite." CreationDate="2010-09-30T17:07:47.777" UserId="2569" />
  <row Id="8196" PostId="7689" Text="+1 for linking to what I think is the likely answer -- marigolds.  (US chickens get plenty of corn, although, it's possible that it's not all yellow corn)" CreationDate="2010-09-30T17:21:43.800" UserId="67" />
  <row Id="8197" PostId="7712" Text="@stephen : I haven't had a problem with the pyrex lids and onion, but I also tend to buy mild onions (red, sweet, etc.) unless they're for a specific purpose, and when I'm storing a 1/2 onion, store it cut-side down (against the glass)." CreationDate="2010-09-30T18:59:55.817" UserId="67" />
  <row Id="8198" PostId="7719" Text="good point about drying them -- slippery noodles suck.  (well, for this purpose ... overcooked and sticky noodles suck in a different way)" CreationDate="2010-09-30T19:10:08.273" UserId="67" />
  <row Id="8199" PostId="7719" Text="I always immerse them in cold water after cooking but I think some of them are either already cracked or tear slightly during boiling - it seems unavoidable that *some* of them tear.  The plastic bag is a clever idea - going to try that out tonight." CreationDate="2010-09-30T19:46:08.597" UserId="41" />
  <row Id="8200" PostId="7647" Text="As mentioned at the site that justkt linked, it's probably not a good idea to use any kind of acid on granite, as it will tend to etch the surface." CreationDate="2010-09-30T20:14:46.327" UserId="1201" />
  <row Id="8201" PostId="7726" Text="Haha, I figured somebody would point this out.  True, shells are a lot easier to stuff, but they're not as pleasant to eat. ;)" CreationDate="2010-09-30T21:06:34.330" UserId="41" />
  <row Id="8202" PostId="7726" Text="good point -- my great aunt makes over a hundred stuffed shells for easter dinner each year (in the past, it was closer to 200, but the family hadn't spread out as much) ... I don't think she'd be doing the same if it were manicotti, even if she were using crepes." CreationDate="2010-09-30T21:06:36.020" UserId="67" />
  <row Id="8203" PostId="7724" Score="1" Text="I really like the idea that sauce is a condiment. So a lot of this is about exploring texture in the mouth as much as the mechanical aspect of what sauce works best with which noodle.  Funny, after some poking around I found a link to a book on this subject: [The Geometry of Pasta](http://www.geometryofpasta.co.uk/index.php)." CreationDate="2010-09-30T22:00:34.440" UserId="2648" />
  <row Id="8204" PostId="7724" Text="Yes, that is a neat book! I was just browsing it at a bookstore a few weeks ago." CreationDate="2010-09-30T22:26:13.220" UserId="1393" />
  <row Id="8205" PostId="7722" Score="1" Text="Read &quot;Heat&quot; by Bill Buford.  There's a great discussion of this exact topic.  But what it comes down to is Old Italian women, with lots of time on their hands being creative.  In other cultures, they did elaborate quilts, or needlepoint.  In Italy, they made slow food." CreationDate="2010-09-30T23:07:16.920" UserId="1148" />
  <row Id="8206" PostId="5965" Text="Ah yes ... copper pans ... the sign of someone who either loves to clean, or never uses 'em.  My mom has a few copper items on display (fancy fluted tins) up on the walls, but she's got real pans for cooking with." CreationDate="2010-09-30T23:28:43.193" UserId="67" />
  <row Id="8207" PostId="5716" Score="1" Text="Sometimes, people just don't know better.  One of my friends from high school had a glass cutting board ... she liked it because she could disinfect it.  I finally broke down and got her plastic cutting mats and a semi-decent set of knives for christmas one year, because I hated trying to help in the kitchen when I was over there." CreationDate="2010-09-30T23:31:47.947" UserId="67" />
  <row Id="8208" PostId="7728" Score="2" Text="Did you wash the rice (removes some of the loose starch which can cause it to clump up) or let the rice toast before adding the liquid (which I think keeps the starch from thickening the same way, I'm not really sure what the physical process is for that one)?" CreationDate="2010-09-30T23:58:35.740" UserId="67" />
  <row Id="8209" PostId="7719" Text="I really expected this to be the best answer, but when I tried it, the bag got too soggy and the filling stuck to the sides pretty stubbornly.  It did sort of work but it was rather difficult and messy.  Surprisingly, it turns out that an actual piping bag (a proper sturdy one) does the job much better; as the filling gets compressed in the bag, it liquefies more and pipes quite easily.  Still, this was a creative answer and a great solution for people who don't own piping bags.  Thanks again!" CreationDate="2010-10-01T01:39:43.090" UserId="41" />
  <row Id="8210" PostId="7718" Text="I was betting against this working but after failing to get the plastic-bag version to do what I wanted, I tried the piping bag on a whim - and it's perfect!  It fits *just* inside the manicotti and even though the mixture is pretty chunky going in, it smooths out considerably as it gets piped." CreationDate="2010-10-01T01:41:41.853" UserId="41" />
  <row Id="8211" PostId="7718" Text="Hate to say I told you so, but... :P  (Same method also works for stuffed calamari nom nom nom!)" CreationDate="2010-10-01T01:55:06.520" />
  <row Id="8212" PostId="7734" Text="Wow, that does not look AT ALL like the oregano I buy here.  I guess that must be part of the problem." CreationDate="2010-10-01T02:44:41.883" UserId="41" />
  <row Id="8213" PostId="7734" Text="@Aaronut: That's bizarre. Not even among the differing varieties of oregano do I find what I'd consider &quot;tiny&quot; leaves:  http://www.google.com/images?q=oregano When I think tiny leaves the first thing that comes to mind is thyme." CreationDate="2010-10-01T03:03:40.610" UserId="60" />
  <row Id="8214" PostId="7734" Text="Yes, I looked at the Google images too, that's when it suddenly dawned on me that the problem must be the oregano itself.  I've added a picture.  The thing is, all of the oregano here seems to look like that; I guess Ontario-grown oregano sucks." CreationDate="2010-10-01T03:08:40.137" UserId="41" />
  <row Id="8215" PostId="7734" Text="I found a similar image on Google after much searching: http://lunchbox027.files.wordpress.com/2010/07/oregano1.jpg.  It's almost as if the oregano they're selling here is not fully grown." CreationDate="2010-10-01T03:12:44.983" UserId="41" />
  <row Id="8216" PostId="7733" Score="1" Text="Leaving this as a comment because I have no idea how well it would actually work. Have you tried quickly blanching the plants? Or (this will sound silly) shaking the stems _really_ vigourously? Alternatively. hold the stem and run a razor sharp knife along it." CreationDate="2010-10-01T03:41:07.050" />
  <row Id="8217" PostId="2896" Text="I was hoping Mrs. Lincoln, one of the school's earlier teachers, could get some of the credit too.  In the linked post I show how she also tried to be precise about measurements." CreationDate="2010-10-01T03:41:43.687" UserId="183" />
  <row Id="8218" PostId="1577" Text="Whenever I travel to Germany I've been stunned at how yellow/orange the egg yolks are." CreationDate="2010-10-01T03:52:52.287" UserId="2299" />
  <row Id="8219" PostId="7734" Text="... and even with thyme, the strip technique works pretty well." CreationDate="2010-10-01T06:24:20.360" UserId="1393" />
  <row Id="8220" PostId="3219" Text="is this intended to be humourous? lol" CreationDate="2010-10-01T06:27:04.583" UserId="2652" />
  <row Id="8221" PostId="7705" Text="I would warrant there is more alcohol in apple sauce that has simply been frozen and defrosted than in a cake with 1/2 a teaspoon of rum extract, but I no longer have a lab to test this hypothesis. I'll have to see if any food hackers out there will indulge my experiment." CreationDate="2010-10-01T11:25:39.767" UserId="2391" />
  <row Id="8222" PostId="6803" Text="+1 - I deglazed my first pan last weekend and it worked really well! (I used guinness, because it was a beef and guinness casserole I was making, and I added the deglazed liquid to the casserole)." CreationDate="2010-10-01T11:45:41.647" UserId="197" />
  <row Id="8223" PostId="7378" Text="I think you are absolutely right about the mushrooms... perhaps I will try to create some kind of a marinade or other preparation of a meat substitute using some wilder mushrooms." CreationDate="2010-10-01T12:03:45.887" UserId="15" />
  <row Id="8224" PostId="7708" Text="@jsmith @justkt thanks for the advice, I'll try that. Normally it is in a decent enough bag (ie not a sandwich foldover one), but I do typically keep it out of the crisper on the bottom shelf." CreationDate="2010-10-01T12:06:52.590" UserId="15" />
  <row Id="8225" PostId="7734" Text="@Aaronut The oregano I have in NC looks like yours, too. I have a plant, and the leaves never get bigger than what you're showing, so the problem isn't that it's not full grown (at least not if it's the same kind as mine). I've had this plant for years, and I've never seen big leaves. They're small and hard to get off the stem." CreationDate="2010-10-01T14:48:56.780" UserId="364" />
  <row Id="8226" PostId="7589" Text="Is the iron skillet a key component of the recipe you describe?  When I bake my chickens, I place them in a deep baking tray with the chicken resting in a grill.  Something that looks like this: http://imghost.indiamart.com/data/C/0/MY-465187/big-backing-tray-with-grill_250x250.jpg" CreationDate="2010-10-01T15:15:45.320" UserId="1497" />
  <row Id="8227" PostId="7733" Text="It might be the climate, and they need to a different variety in your area.  But if you have a south-facing window that gets good light, with a windowsill that you can put a flower pot on, consider growing your own mexican or greek oregano -- it's really hearty stuff (even after you haven't watered it for a week, and it's been sitting in the 90F heat, it still comes back with some water)." CreationDate="2010-10-01T15:35:35.973" UserId="67" />
  <row Id="8228" PostId="7734" Text="@Aaron, @JustRight - we have the same small oregano here outside Philly.  The first time I bought it and it didn't grow large, I thought I had bought bum seedlings, but I tried another supplier and got the same. They're still delicious, just very small leaves, and I have the same problems you have.  It's hard to tell scale from this pic, but the italian oregano I grow also has very, very small leaves: http://www.hear.org/starr/images/image/?q=080117-2171&amp;o=plants I usually use the bundle method, or make a satchel out of cheesecloth if I'm combining other herbs depending on the application." CreationDate="2010-10-01T15:39:11.853" UserId="1236" />
  <row Id="8229" PostId="7589" Text="@Arlen - I don't think so. I've also used a roasting pan without the grill and the result was fine. However, the thing about the large skillet is that after cooking, you remove the chicken, and bring the pan to the stovetop to make a sauce right in the pan." CreationDate="2010-10-01T15:39:14.663" UserId="1759" />
  <row Id="8230" PostId="7719" Text="Darn!  I guess I should edit my answer to address the fact that I use the freezer ziplocs in our house exclusively, since they're significantly thicker than the regular ziplocs - may have helped with the bag getting too soggy.  As for the sticking to the sides, I have noticed that as well - lightly oiling the inside of the bag helped, but if you have a piping bag that works that sounds like the way to go.  I definitely have noticed that at least some tear when they boil pretty much every time - how annoying!  I think I'm going to try the ones you stuff dry and bake in the sauce next time." CreationDate="2010-10-01T15:41:54.847" UserId="1236" />
  <row Id="8231" PostId="7727" Text="A friend of mine swears by these and says he can't tell the difference between these and &quot;normal&quot; manicotti.  I haven't tried them yet, but plan to very soon." CreationDate="2010-10-01T15:42:20.087" UserId="1236" />
  <row Id="8232" PostId="7705" Text="@sarge_smith. That first link does NOT give enough info to warrant the conclusion that baking doesn't remove a substantial amount of the alcohol. The range of retention was 4% to 85%, and the only specific method mentioned with results was flaming (~78%). For all that link says, baking may be in the 4% retention range, which is quite good esp. considering the small quantities relative to overall volume. (Don't have time right now to check the Google search results, nor look up the original article.)" CreationDate="2010-10-01T16:09:21.547" UserId="1509" />
  <row Id="8233" PostId="7734" Score="1" Text="My home-grown oregano looks much like yours. I usually look for older (stiffer) stems, rinse well, then grasp near the top and strip down to the bottom using my fingers. It's always been quite easy. N.B. this stuff spreads rapidly so I don't mind wasting some if the stem breaks--just get another stem." CreationDate="2010-10-01T16:37:19.487" UserId="1509" />
  <row Id="8234" PostId="7733" Text="@Joe: Sadly, I'm on the 2nd floor of a condo apartment building with a covered balcony, so I get no sun out there (the ledge is not wide enough to hold a plant).  Plus our winter is about 8 months, so I wouldn't have much time to grow it anyway..." CreationDate="2010-10-01T17:05:03.503" UserId="41" />
  <row Id="8235" PostId="7737" Text="This is a good thought.  In this specific case I needed to chop up the leaves for use in a filling, so I wouldn't have been able to do this, but it will come in handy for sauces and the like." CreationDate="2010-10-01T17:07:12.143" UserId="41" />
  <row Id="8236" PostId="7734" Text="Glad to know I'm not the only one... @kajaco, do you dry them first, or is part of the rationale to do it while they're wet?" CreationDate="2010-10-01T17:09:10.780" UserId="41" />
  <row Id="8237" PostId="7740" Text="That is very odd indeed.  A fire needs an ignition source, and the only thing I know of that can actually ignite from microwaves is metal.  Was there a metal twist tie or something?" CreationDate="2010-10-01T17:30:49.770" UserId="41" />
  <row Id="8238" PostId="7740" Text="@aaronut, Not that I noticed before putting the banana in. Once it came out, the end was charred. There was no metal visible, but it could have been hidden by the mess at the end of the banana." CreationDate="2010-10-01T17:34:13.753" UserId="1259" />
  <row Id="8239" PostId="7739" Text="*Nut-butter-based* - which is a valid term IMO.  Peanut butter is classified as a &quot;nut butter&quot; even though peanuts are technically not nuts." CreationDate="2010-10-01T17:35:17.187" UserId="41" />
  <row Id="8240" PostId="7740" Score="4" Text="@Aaronut - it can also ignite if it's heated too long: http://en.wikipedia.org/wiki/Microwave_oven#Hazards" CreationDate="2010-10-01T17:36:17.497" UserId="1816" />
  <row Id="8241" PostId="7722" Text="I wouldn't consider a lo mein (or any other Chinese noodles) a pasta. Spaghetti is a type of noodles, not vice versa." CreationDate="2010-10-01T17:36:34.423" UserId="2654" />
  <row Id="8242" PostId="7740" Score="5" Text="I suspect the bananas were, like many of the fruits you find in grocery stores, coated with some sort of food-grade wax. The dry woody end of the banana would have allowed this wax to heat to its flash point and ignite, catching the stem itself." CreationDate="2010-10-01T17:41:38.843" UserId="86" />
  <row Id="8243" PostId="1625" Score="1" Text="Now I'm gonna have to go try this. You people are evil. :)" CreationDate="2010-10-01T17:43:08.047" UserId="2569" />
  <row Id="8244" PostId="5391" Score="2" Text="&quot;yeast extract&quot; most likely means autolyzed yeast, another source of free glutamic acid (just like MSG). Though apparently yours have no salt." CreationDate="2010-10-01T18:18:47.567" UserId="160" />
  <row Id="8245" PostId="7736" Text="I've found that frying Paella rice before adding water does the trick, also adding water in small batches ensures that the rice doesn't become too gloopy." CreationDate="2010-10-01T18:31:06.427" UserId="2620" />
  <row Id="8246" PostId="7745" Score="1" Text="I guess the main thrust of my question what exactly does the sulphur aromatic do to the meat? Does it just add flavour? Will it tenderize the meat? Can this technique be used for instance in French or Indian cookery?" CreationDate="2010-10-01T18:54:26.200" UserId="2620" />
  <row Id="8247" PostId="7743" Score="5" Text="The high potassium content of bananas is very useful for people who maintain certain types of gamma ray detector systems...the K-40 isotope provides a nice calibration line *without* having to deal with regulated radioactive sources. *I* have put part of my lunch in a counter for calibration purposes... BTW--don't fret the radioactive dose: you get more from cosmic rays than from any reasonable consumption of high potassium foods." CreationDate="2010-10-01T19:17:00.040" UserId="1670" />
  <row Id="8248" PostId="7113" Score="1" Text="@Michael at Herbivoracious: A good piece of tape over the switch, holding it in the off position, will help protect against accidents." CreationDate="2010-10-01T19:21:15.367" UserId="160" />
  <row Id="8249" PostId="7748" Score="1" Text="Satchels are a great way to go especially with heated drinks like hot chocolate - great advice!  If you don't have anything specific on hand to use as a satchel, a piece of cheesecloth with some cooking twine works great." CreationDate="2010-10-01T19:45:25.710" UserId="1236" />
  <row Id="8250" PostId="7740" Text="@justkt: That's true, but to reach the autoignition temperature of even a highly-combustible substance would require far more than 30 seconds at half power." CreationDate="2010-10-01T19:46:27.390" UserId="41" />
  <row Id="8251" PostId="7743" Score="12" Text="I don't feel entirely convinced by this.  Yes, bananas are high in potassium, but the potassium is ionized and should not be prone to arcing like a solid metal.  If this didn't matter, you would be able to see sparking with *salt* as well (sodium is highly reactive!).  I obviously can't argue with results, but I feel like there has to be some other/deeper explanation." CreationDate="2010-10-01T19:50:44.067" UserId="41" />
  <row Id="8252" PostId="1532" Score="1" Text="@JustRightMenus: Yep. If you do a Google Image Search for &quot;proof yeast&quot;, here is one: http://www.howtobrew.com/images/f5.jpg ... that's thoroughly foamy. Doesn't have to be quite that foamy, but you're looking for foam, not a few bubbles on top." CreationDate="2010-10-01T20:05:52.450" UserId="160" />
  <row Id="8253" PostId="7745" Score="1" Text="Excellent answer, I really appreciate it when we get detailed scientific explanations. @Pram - @Papin's answer is saying it is the flavor, not tenderization or anything else, that is affected. You could use it in any kind of food where you don't mind tasting onion and a little star anise." CreationDate="2010-10-01T20:13:16.640" UserId="1393" />
  <row Id="8254" PostId="7680" Text="Pyrex bakeware may be one of two things: borosilicate glass or tempered glass. Storage will be either tempered or plain glass. Borosilicate is the most thermal-shock resistant; plain glass the least. Tempered should be fine for baking, as long as you don't (for example) take it out of the oven then toss it on a cold, wet surface. Put it on heat pads instead." CreationDate="2010-10-01T20:20:20.223" UserId="160" />
  <row Id="8255" PostId="7749" Text="What temperature are you baking at?  Are you slashing the loaves?" CreationDate="2010-10-01T20:45:15.883" UserId="67" />
  <row Id="8256" PostId="7733" Text="Oh, be nice. Seven months, surely? :P" CreationDate="2010-10-01T20:53:18.813" />
  <row Id="8257" PostId="7224" Score="1" Text="Yeast bread does take longer, but it really isn't trickier. Any normal room temperature will work fine; a lot of the trickier stuff you've seen is to get from good bread to great bread. And there is nothing wrong with good yeast bread, especially if you're used to quickbreads." CreationDate="2010-10-01T20:56:46.893" UserId="160" />
  <row Id="8258" PostId="7705" Score="1" Text="@kajaco  agreed that would be why i stuck the second link in there... the first article is just a plain english summary... there are multiple scholastic papers on the other link." CreationDate="2010-10-01T21:06:21.903" UserId="446" />
  <row Id="8259" PostId="7706" Text="You are correct, I read the same article. I think &quot;temporary moisture&quot; describes it reasonably accurately." CreationDate="2010-10-01T21:09:08.303" UserId="60" />
  <row Id="8260" PostId="7743" Score="2" Text="+1 educational, and--now with a video--entertaining!" CreationDate="2010-10-01T22:00:50.090" UserId="2158" />
  <row Id="8261" PostId="7751" Score="1" Text="Wow. Great answer. Thanks." CreationDate="2010-10-01T22:05:15.903" UserId="1259" />
  <row Id="8262" PostId="7754" Text="Do you have a reference for this? I just checked my girlfriend's bread knife from culinary school and it is not the same on both sides. Edit: and even if they were, doesn't answer my question about where to find left-handed cheese knife since they probably don't fall into the 'professional knife' category." CreationDate="2010-10-01T22:22:00.743" UserId="24" />
  <row Id="8263" PostId="7752" Text="More videos and an explanation of grape plasma produced by a microwave http://maartenrutgers.org/fun/microwave/microwave.html#disc" CreationDate="2010-10-01T22:22:01.553" UserId="72" />
  <row Id="8264" PostId="7754" Score="1" Text="Are you quite sure? Sounds like a crap knife to me. I should have said 'almost all' I suppose. There is no benefit in a serrated knife being handed; for sashimi knives, it allows the knife to be much sharper (like a razor blade). As for your cheese knives, http://www.anythingleft-handed.co.uk" CreationDate="2010-10-01T22:30:42.977" />
  <row Id="8267" PostId="7740" Score="1" Text="I thaw my bananas in a bowl of warm water ... the only problem is that dealing with half-frozen bananas will chill your hands rather quickly.  If I need the bananas stil frozen, I use a sharp paring knife, and cut the peel off." CreationDate="2010-10-02T03:46:10.540" UserId="67" />
  <row Id="8268" PostId="7678" Text="Welcome to the site, and thank you for providing a helpful answer! Please check out the FAQ, where you'll see that you must (in your answer) disclose your affiliation with a product if you're self-promoting. You can just edit to add it in." CreationDate="2010-10-02T04:36:09.603" UserId="364" />
  <row Id="8269" PostId="7740" Text="I've thawed frozen bananas that way many times and never had that happen... now I know to watch out!" CreationDate="2010-10-02T04:40:13.103" UserId="364" />
  <row Id="8270" PostId="7678" Score="1" Text="@JustRighMenus: I thought the use of 'We' made it apparent." CreationDate="2010-10-02T05:51:38.937" UserId="60" />
  <row Id="8272" PostId="7706" Text="@roux Edited a little to clarify" CreationDate="2010-10-02T09:37:26.257" UserId="1546" />
  <row Id="8273" PostId="7762" Text="Xanthan gum at least tends to be pretty expensive.  I can't speak to methylcellulose." CreationDate="2010-10-02T11:27:03.513" UserId="438" />
  <row Id="8274" PostId="7766" Text="That's a great answer for the the main question... but what if I can't find any hot sauce? Can I make hot sauce from other sauces?" CreationDate="2010-10-02T11:39:33.457" UserId="1546" />
  <row Id="8276" PostId="7766" Text="@Julio: Usually any place that sells tabasco will sell Frank's (*usually*)." CreationDate="2010-10-02T14:03:37.077" UserId="41" />
  <row Id="8277" PostId="7766" Text="@Aaronut Yes, I remember Frank's being popular, but I haven't been able to find it in Belgium. Tabasco, arrabbiata and curry ketchup, yes, chili or hot sauce, not yet :(" CreationDate="2010-10-02T15:05:18.453" UserId="1546" />
  <row Id="8278" PostId="7770" Text="I liked @iwein's answer, but Paella and Risotto are not the same. Risotto should be stirred, small increments of liquid. Paella should not be stirred after the broth is added, and the broth should be added all at once, although you might add a little more in the end." CreationDate="2010-10-02T15:33:02.297" UserId="641" />
  <row Id="8279" PostId="7751" Score="1" Text="Fantastic. I need to read this answer a few times." CreationDate="2010-10-02T17:03:15.937" UserId="2001" />
  <row Id="8280" PostId="7724" Text="Be sure to check out their [clickable shapes](http://www.geometryofpasta.co.uk/shapes-grid.php)." CreationDate="2010-10-02T18:30:58.720" UserId="1101" />
  <row Id="8281" PostId="7766" Text="@julio: It's hard to imagine that you can't find hot sauce, but I've never been to Belgium. I _did_ tell you how to make wing sauce -- equal parts hot sauce and butter. I didn't understand your question to mean &quot;How do I make hot sauce?&quot;. IMO that belongs in another question -- it has little to do with what hot sauce goes on buffalo wings." CreationDate="2010-10-02T18:35:51.900" UserId="60" />
  <row Id="8283" PostId="7768" Text="Welcome to the site Henry! Great question." CreationDate="2010-10-02T19:27:12.123" UserId="60" />
  <row Id="8286" PostId="7766" Text="Fair enough, I'll add another question. I was surprised at the beginning, but then remembered food in Europe is not spicy (in general). Tabasco is under foreign food :)" CreationDate="2010-10-02T20:42:24.763" UserId="1546" />
  <row Id="8287" PostId="7777" Text="I also use the [finger test](http://cooking.stackexchange.com/questions/982/why-does-my-chicken-breast-become-so-dry/990#990).  I'm never sure if I'm poking the right way, so I cut and use my infrared." CreationDate="2010-10-02T20:46:28.440" UserId="183" />
  <row Id="8288" PostId="7784" Text="This is especially handy if you're making a large breakfast, as you can also use the oven for holding waffles, crepes, sausages, etc. to be removed as-needed." CreationDate="2010-10-03T01:46:22.620" UserId="86" />
  <row Id="8289" PostId="7734" Score="1" Text="@Aaronut. I walk out the back door when I need them. Rinse. Strip. Chop (maybe). Use. Less than a minute. I don't dry them because they're just going to get wet as soon as I mix them in with whatever." CreationDate="2010-10-03T02:56:08.497" UserId="1509" />
  <row Id="8290" PostId="7728" Text="I did brown the rice in the pan before adding the liquid, but I didn't wash it off before cooking. I'll try some variations next time." CreationDate="2010-10-03T04:01:51.110" UserId="1365" />
  <row Id="8291" PostId="7736" Text="Great advice - thanks! I think stirring too much might have been my problem this time. I didn't realise I wasn't supposed to, and I was worried about it sticking to the bottom of the pan. I'll try it with your suggestions next time. Thanks!" CreationDate="2010-10-03T04:03:15.600" UserId="1365" />
  <row Id="8292" PostId="7729" Text="The rice did have a slight crunch in the middle too, so I think I may have two problems - stirring and not enough water." CreationDate="2010-10-03T04:04:12.510" UserId="1365" />
  <row Id="8293" PostId="7736" Text="If I add the water in batches, do I still not stir in between batches of liquid? I just pour it in and let it settle where it will?" CreationDate="2010-10-03T04:04:47.827" UserId="1365" />
  <row Id="8294" PostId="7732" Text="Thanks Heather :-) I thought you might like this place. And I need help. And here all I get is mocked for buying cheap ingredients ;-) Point taken though - I'll try a different brand of rice next time too. But as you'll see above, I think my problem was stirring as well as not enough liquid. Next time will be great I'm sure :-)" CreationDate="2010-10-03T04:06:52.737" UserId="1365" />
  <row Id="8295" PostId="253" Text="[Pizza Hack: Broil Your Pies](http://www.seriouseats.com/2007/03/broiled-pizza.html)" CreationDate="2010-10-03T05:04:51.997" UserId="1601" />
  <row Id="8296" PostId="945" Text="@Recap - Interesting. Why does it matter if the marble has veins or not?" CreationDate="2010-10-03T05:05:55.393" UserId="1601" />
  <row Id="8297" PostId="7702" Text="Yeah, I've noticed that sometimes the food doesn't have enough weight to push itself down onto the blades if it isn't wet enough." CreationDate="2010-10-03T14:40:05.640" UserId="123" />
  <row Id="8298" PostId="7758" Score="1" Text="It is a lot better to use Mexican oregano rather than traditional Mediterranean oregano.  See http://www.thekitchn.com/thekitchn/whats-the-difference-mediterranean-and-mexican-oregano-093923 for the difference." CreationDate="2010-10-03T14:41:10.597" UserId="2643" />
  <row Id="8299" PostId="7788" Text="When you say &quot;stretched dough&quot;, is this specific for pan pizza or for regular pizza?" CreationDate="2010-10-03T15:42:54.867" UserId="1601" />
  <row Id="8300" PostId="7790" Text="I thought that most vacuum packers die if you expose them to liquids?" CreationDate="2010-10-03T15:51:17.380" UserId="41" />
  <row Id="8302" PostId="7794" Text="Very interesting ideas, thank you! Adding Wine sounds especially fascinating. Roasted garlic sounds lovely, too. I also thought about adding fruit (e.g. apples or bananas) but like with the pumpkin, the dough would probably become too fragile. I'll experiment once I've got the tools!" CreationDate="2010-10-03T17:55:35.657" UserId="2693" />
  <row Id="8303" PostId="7795" Score="1" Text="Interesting... maybe I'll try this one out." CreationDate="2010-10-03T17:58:09.033" UserId="1601" />
  <row Id="8304" PostId="7790" Text="spatula is not always a great idea, as it will scrape congealed bits off the sides, making your sauce... chewier than intended. Aaronut, that depends; professional-grade vacpacks can be used for liquids, you just need to cut a hole in the bag beyond where the seal will be so they don't explode everywhere." CreationDate="2010-10-03T18:00:18.920" />
  <row Id="8306" PostId="7798" Text="Sounds great, I've never heard of this! I will try it out and leave feedback. Thanks!" CreationDate="2010-10-03T19:36:40.640" UserId="2693" />
  <row Id="8311" PostId="7791" Score="2" Text="Thank you Pekka." CreationDate="2010-10-03T19:51:40.820" UserId="60" />
  <row Id="8312" PostId="7792" Text="This is very nearly a duplicate, although the original question asked for them specifically for color, not necessarily for flavor :  http://cooking.stackexchange.com/questions/1664/stuff-you-can-put-into-fresh-pasta-dough" CreationDate="2010-10-03T19:54:54.147" UserId="67" />
  <row Id="8313" PostId="7792" Text="Oh ... and for the pumpkin -- consider gnocchi, as opposed to a pasta you'd have to roll out." CreationDate="2010-10-03T19:55:49.163" UserId="67" />
  <row Id="8314" PostId="7792" Text="@Joe re your 1st comment, true! Overlooked that one. Seeing as I'm very focused on flavour here, I'd appreciate its staying open though (although it's admittedly very close). Re pumpkin, interesting - so that's why potato based pasta is in the more compact form!" CreationDate="2010-10-03T19:56:50.403" UserId="2693" />
  <row Id="8315" PostId="7795" Text="Agreed -- the pre-bake helps as most home kitchens can't get to the high temps that a dedicated pizza oven can; the pre-bake can be done in advance and easily held for an hour or more in this state." CreationDate="2010-10-03T19:59:39.113" UserId="67" />
  <row Id="8316" PostId="7793" Score="2" Text="Agreed on the preparing the toppings in advance ... but I wouldn't keep the dough in the fridge ... I find it a pain to work with straight from the fridge (it won't stretch out right, it tries to spring back on you)." CreationDate="2010-10-03T20:06:47.210" UserId="67" />
  <row Id="8317" PostId="7792" Text="I'm not planning on closing it -- it's clearly a new question, given answers that'd provide flavor without adding color.  (I probably should've said 'similar' rather than 'nearly a duplicate')" CreationDate="2010-10-03T20:11:58.840" UserId="67" />
  <row Id="8318" PostId="7787" Text="I learned at a local culinary school that you have max one minute after you top a pizza to get it in the hottest oven available before the crust (of a thin crust, specifically) is adversely affected." CreationDate="2010-10-03T20:20:33.953" UserId="1816" />
  <row Id="8319" PostId="7788" Text="as in hand stretched/new york style. Basically, the kind that you build on a peel and put directly on a pizza stone. @neil" CreationDate="2010-10-03T20:28:45.667" UserId="446" />
  <row Id="8320" PostId="7781" Text="Microwaves aren't that good for big chunks of meat (ground or not) because the waves only penetrate about half an inch (if I recall) into the block. If your ground beef is frozen in a flat block, the microwave might be an OK solution. Otherwise, the running-water approach might be better..." CreationDate="2010-10-03T21:52:52.577" UserId="45" />
  <row Id="8321" PostId="7781" Text="@Harlan: I've done it.  You're right, it doesn't penetrate completely, but if you're going to stick it in a frying pan then it's defrosted *enough* to break it apart into large chunks, and the rest will soften very quickly as the pan heats it up; you can quickly mash it before the outside cooks completely.  Obviously this is not the ideal method of cooking ground beef and you'll end up with a few hot spots, but if you're in a hurry then there might not be time to thaw it with cold water and the microwave is &quot;good enough.&quot;" CreationDate="2010-10-03T22:52:45.337" UserId="41" />
  <row Id="8322" PostId="7781" Score="2" Text="I *wouldn't* do something like this if I planned to make hamburgers or meat loaf, or with a solid cut of meat like steak or chicken.  But if it's ground beef going into a chili, ragu, etc., then absolutely I will microwave-defrost it if I didn't have time to fridge-defrost." CreationDate="2010-10-03T22:53:55.490" UserId="41" />
  <row Id="8323" PostId="658" Score="1" Text="The oven works well also.  As well, it may already be hot from cooking." CreationDate="2010-10-03T22:57:11.957" UserId="654" />
  <row Id="8324" PostId="7780" Text="There's a Good Eats episode where they show the differences in thawing methods (cold water, hot water, oven) with little ice sculptures. Cold running water was clearly the fastest." CreationDate="2010-10-04T00:02:09.880" UserId="205" />
  <row Id="8325" PostId="7795" Text="We do both baking stages at 500 degrees F, but we dream of a brick oven...." CreationDate="2010-10-04T00:54:00.790" UserId="839" />
  <row Id="8326" PostId="2513" Score="3" Text="Smitten Kitchen is a wonderful site. I think I finally see why my wife enjoys reading recipes, at least well-written ones." CreationDate="2010-10-04T03:53:58.553" UserId="1601" />
  <row Id="8327" PostId="7793" Text="I forgot to mention to bring the dough out of the fridge about half an hour before working it." CreationDate="2010-10-04T05:06:44.507" UserId="2402" />
  <row Id="8328" PostId="7804" Text="Could you provide some more details?  How fast (day, week)?  Are there other ingredients beside water, flour, starter, &amp; salt?" CreationDate="2010-10-04T07:54:06.690" UserId="183" />
  <row Id="8329" PostId="7805" Text="Mmmm, *very* interesting idea! I don't have access to one where I live, but I may be able to get my Dad to run some water through one and send it to me." CreationDate="2010-10-04T11:49:53.277" UserId="2693" />
  <row Id="8330" PostId="7805" Text="@roux - would liquid smoke have a similar effect, or no?" CreationDate="2010-10-04T13:13:54.933" UserId="1816" />
  <row Id="8331" PostId="7811" Text="(Heck, just go with Julio's answer!)" CreationDate="2010-10-04T13:42:38.193" UserId="2699" />
  <row Id="8332" PostId="6305" Text="Indeed. The size of my pieces tends to depend on what I will be doing with the leftovers..." CreationDate="2010-10-04T13:55:21.517" UserId="2699" />
  <row Id="8333" PostId="6337" Score="2" Text="The texture of meat also changes - less of a problem if you use smaller pieces in general." CreationDate="2010-10-04T13:56:14.920" UserId="2699" />
  <row Id="8334" PostId="3096" Text="Oh, if you're /good/ at rolling up the sushi, and cook the basmati rice suitably (use slightly more water), it'll still work, just won't taste as good. (Specifically, it tastes bland)" CreationDate="2010-10-04T14:00:23.063" UserId="2699" />
  <row Id="8335" PostId="7758" Text="So *that's* why &quot;chilli powder&quot; is never spicy!" CreationDate="2010-10-04T14:02:25.317" UserId="2699" />
  <row Id="8336" PostId="4820" Text="+1 for the understatement!" CreationDate="2010-10-04T14:05:23.757" UserId="2699" />
  <row Id="8337" PostId="1947" Text="It does annoy me that most supermarkets where I'm from chop those roots off, presumably to make them more &quot;acceptable&quot;." CreationDate="2010-10-04T14:07:11.450" UserId="2699" />
  <row Id="8338" PostId="7796" Text="Do you have a reference for that? (I'm curious!)" CreationDate="2010-10-04T14:09:18.413" UserId="2699" />
  <row Id="8339" PostId="1389" Text="Doesn't that defeat the point?" CreationDate="2010-10-04T14:18:04.930" UserId="2699" />
  <row Id="8340" PostId="7804" Text="Also consider how you're storing it : http://cooking.stackexchange.com/questions/5071/whats-the-purpose-of-a-bread-box  ; http://cooking.stackexchange.com/questions/61/what-are-the-pros-and-cons-of-storing-bread-in-various-locations" CreationDate="2010-10-04T14:20:50.000" UserId="67" />
  <row Id="8341" PostId="5071" Text="related : http://cooking.stackexchange.com/questions/61/what-are-the-pros-and-cons-of-storing-bread-in-various-locations" CreationDate="2010-10-04T14:21:07.183" UserId="67" />
  <row Id="8342" PostId="7774" Text="Interesting, I've never covered (or basted) pork as I thought any moisture would make my crackling tough and chewy." CreationDate="2010-10-04T15:34:14.207" UserId="2391" />
  <row Id="8343" PostId="7823" Text="Looking forward to other people's answers on this one. I've had some negative results, but I also think I've left it in the freezer *too* long, like many months." CreationDate="2010-10-04T15:34:53.340" UserId="1393" />
  <row Id="8344" PostId="7817" Score="2" Text="I've not found corn starch to give a starchy flavor in savory applications if cooked sufficiently.  In sweet applications (pie fillings for instance) it might." CreationDate="2010-10-04T15:50:09.067" UserId="2643" />
  <row Id="8345" PostId="7826" Text="+1 for the heartburn- as long as you don't mind the pancakes tasting like fruit. :)" CreationDate="2010-10-04T15:51:09.560" UserId="2001" />
  <row Id="8346" PostId="7811" Score="2" Text="This does not sound even remotely appealing." CreationDate="2010-10-04T16:10:31.767" UserId="60" />
  <row Id="8347" PostId="7827" Score="2" Text="I wouldn't recommend replacing the soda in the same recipe but there are plenty of pancake recipes that call for powder instead of soda." CreationDate="2010-10-04T16:20:40.940" UserId="2001" />
  <row Id="8348" PostId="7804" Score="2" Text="Apple butter. While not a preservative per se (at all), it will result in the bread being eaten much quicker. :)" CreationDate="2010-10-04T16:29:39.953" UserId="60" />
  <row Id="8349" PostId="7827" Text="@Sobachatina - powder is the secret ingredient in the recipe I use." CreationDate="2010-10-04T16:34:11.350" UserId="1816" />
  <row Id="8350" PostId="7827" Text="@Soba: I didn't say baking powder isn't used. Your comment seems to imply that I did. My pancakes use baking powder too. I was just referring to tripling the quantity of baking soda for a baking powder substitution." CreationDate="2010-10-04T16:43:38.130" UserId="60" />
  <row Id="8351" PostId="7802" Text="mucilaginous ?  (used to describe overly okra-thickened items)" CreationDate="2010-10-04T16:45:05.213" UserId="67" />
  <row Id="8352" PostId="7827" Text="I did misunderstand. Thanks for the clarification." CreationDate="2010-10-04T16:51:45.667" UserId="2001" />
  <row Id="8353" PostId="7774" Text="i don't recommend covering it, but he specified it in the original question.  It should still work out as long as he finishes it uncovered though." CreationDate="2010-10-04T17:07:05.077" UserId="446" />
  <row Id="8354" PostId="7832" Score="2" Text="Wow very interesting!" CreationDate="2010-10-04T17:43:08.617" UserId="1306" />
  <row Id="8355" PostId="7829" Text="Askville, Yahoo! Answers, and their ilk are of questionable quality and reliability." CreationDate="2010-10-04T17:45:17.600" UserId="60" />
  <row Id="8356" PostId="7805" Text="justkt, no idea. I don't much like the flavour of liquid smoke tbh." CreationDate="2010-10-04T19:43:26.603" />
  <row Id="8357" PostId="7832" Score="11" Text="I would caution readers not to assume that any metal *without* sharp edges is safe to microwave.  My parents have dinner plates with frilly gold plating and I once put one in the microwave without thinking - it was quite a light show." CreationDate="2010-10-04T19:46:12.523" UserId="41" />
  <row Id="8358" PostId="7816" Text="Excellent analysis and answer. Thank you!" CreationDate="2010-10-04T20:14:04.683" UserId="1805" />
  <row Id="8359" PostId="7832" Score="3" Text="Yup, same thing at my grandmother's house.. she keeps peanut butter in the fridge for some reason. So I nuked it. Foil still on the rim of the jar, it was like Star Wars in there." CreationDate="2010-10-04T20:16:40.313" />
  <row Id="8360" PostId="7832" Score="1" Text="The foil and gold leaf does have a sharp boundary. Because it is the bounds of the conductor that counts." CreationDate="2010-10-04T21:40:14.213" UserId="1670" />
  <row Id="8361" PostId="7834" Text="Also known as a chitarra in Italy." CreationDate="2010-10-04T21:54:52.080" UserId="1393" />
  <row Id="8362" PostId="7837" Score="2" Text="Well said. Another option is to briefly saute the garlic in olive oil before adding it to the filling." CreationDate="2010-10-04T21:56:33.097" UserId="1393" />
  <row Id="8363" PostId="6666" Text="Works quite well - in addition to removing the seeds, this is the method I use to make my dishes palatable to er...  &quot;Less tolerant others&quot;." CreationDate="2010-10-04T22:06:40.483" UserId="2699" />
  <row Id="8364" PostId="7829" Text="I normally agree, but the first answers I found were from ChowHound, so I tend to think the answers are fairly accurate. http://goo.gl/0oxP" CreationDate="2010-10-04T22:08:35.103" UserId="2702" />
  <row Id="8365" PostId="7829" Text="I'm thinking the Polenta with Braised Meatballs sold under the Top Chef name by Schwan's is also probably a good indication.&#xA;&#xA;http://www.homecookingmemories.com/2010/02/top-chef-frozen-meal-polenta-with.html" CreationDate="2010-10-04T22:14:38.447" UserId="2702" />
  <row Id="8366" PostId="7831" Text="Maybe, but this is the same fish that turned out alright some weeks ago." CreationDate="2010-10-04T22:22:15.467" UserId="641" />
  <row Id="8367" PostId="7832" Text="@dmckee: Indeed, this wasn't gold leaf though; it was just a little bit off from a circular rim.  As roux points out, you could get the same effect with a big sheet or tiny piece of tin foil.  Maybe there's some &quot;edgy&quot; stuff happening at the molecular level but I'm just cautioning readers not to trust their eyes." CreationDate="2010-10-04T23:40:57.897" UserId="41" />
  <row Id="8368" PostId="7835" Score="2" Text="If you do significant amounts of pasta, getting rollers with a motor are well worth it.  (growing up, a regular job for my brothers and I was spinning the crank when my mom was making pasta ... and as she'd make 4+ lasagnas at a time and freeze them, it'd take a while)." CreationDate="2010-10-05T00:06:00.973" UserId="67" />
  <row Id="8369" PostId="7836" Text="related : http://cooking.stackexchange.com/questions/367/how-does-the-way-that-i-cut-my-garlic-affect-the-taste-of-my-food" CreationDate="2010-10-05T00:11:34.590" UserId="67" />
  <row Id="8370" PostId="7829" Text="In my student days I used to buy frozen polenta." CreationDate="2010-10-05T01:08:22.787" UserId="183" />
  <row Id="8371" PostId="7802" Text="I have been very curious about this. The problem is that there are so many non-Newtonian fluids in cooking.  Just think of a mucilaginous liquid." CreationDate="2010-10-05T01:12:12.047" UserId="183" />
  <row Id="8372" PostId="1804" Score="1" Text="I've never heard of anyone not putting knives in the dishwasher. I've always put them in and they're fine." CreationDate="2010-10-05T03:10:03.003" UserId="1502" />
  <row Id="8373" PostId="7841" Score="1" Text="Challah makes truly excellent _pain perdu_. I like to make mine (well, for special occasions) with baguette sliced on a bias, stuffed with brie and fruit, and flambeed in Grand Marnier. Seconding the oven trick, it dries out the crust slightly giving you a crisper result." CreationDate="2010-10-05T04:39:09.393" />
  <row Id="8374" PostId="7844" Text="Your original question read like a recipe request, which is [off-topic](http://cooking.stackexchange.com/faq)." CreationDate="2010-10-05T05:46:56.137" UserId="60" />
  <row Id="8375" PostId="7844" Text="Sorry about that, thanks for the fixup." CreationDate="2010-10-05T06:03:21.633" UserId="2712" />
  <row Id="8376" PostId="7832" Text="For more on this see: http://en.wikipedia.org/wiki/Microwave_oven#Hazards" CreationDate="2010-10-05T06:35:31.840" UserId="866" />
  <row Id="8377" PostId="7842" Score="3" Text="Oil? No way. Butter! French toast is not diet food :)" CreationDate="2010-10-05T07:28:51.413" />
  <row Id="8379" PostId="7781" Score="1" Text="I'd also use the microwave in this kind of situation. It does completely ruin it for burgers or similar, but it's fine for a ragu or chilli con carne or something like that. Just do it on really, really low power. I don't care what my microwave says for defrost, I turn it to the lowest and use that. Defrost often seems a bit too powerful to me." CreationDate="2010-10-05T08:09:33.817" UserId="539" />
  <row Id="8380" PostId="5227" Text="Off-topic: if you like heat, there are white chilis (Arctic Ghost I think they're called) that will blow your head off. I tried a piece of one, the size of a pea. Nice flavour for about half a second, then a white light went off behind my eyes and I was in agony for half an hour. The psycho chili freak who gave it to me popped one in his mouth and said &quot;Mm, tangy.&quot; If you like to ratchet up the heat, trust me, try these." CreationDate="2010-10-05T10:07:08.473" />
  <row Id="8381" PostId="7736" Text="I'd stir a little bit after adding more liquid." CreationDate="2010-10-05T10:19:45.733" UserId="2715" />
  <row Id="8382" PostId="430" Text="I agree. This is an excellent book for baking bread. The explanation on the baking process is so well explained. The pictures are great too. =)" CreationDate="2010-10-05T10:40:44.177" UserId="2715" />
  <row Id="8383" PostId="1185" Text="I purchased this recently after a recommendation from a chef, and I'll say it's one heck of a tome, and contains a ton of recipes." CreationDate="2010-10-05T10:43:14.250" UserId="2715" />
  <row Id="8384" PostId="7537" Text="That's what I've been doing too." CreationDate="2010-10-05T10:53:45.883" UserId="2715" />
  <row Id="8385" PostId="7811" Score="1" Text="@hobodave: Nor does eating week-old bread. :)" CreationDate="2010-10-05T13:37:38.550" UserId="2699" />
  <row Id="8386" PostId="7831" Text="*weeks* ago? What did you do with it in the mean time?" CreationDate="2010-10-05T13:51:52.287" UserId="2699" />
  <row Id="8387" PostId="7850" Score="1" Text="Have you asked the restaurant staff?" CreationDate="2010-10-05T13:57:54.683" UserId="1816" />
  <row Id="8388" PostId="7850" Text="No, I'm not really comfortable doing that :-/" CreationDate="2010-10-05T14:19:35.583" UserId="1045" />
  <row Id="8389" PostId="7842" Text="Oh trust me! This is not diet food at all. It is almost deep fried French Toast. Butter won't work for it because you can't heat it high enough to get the crispy exterior." CreationDate="2010-10-05T15:09:34.797" UserId="1393" />
  <row Id="8390" PostId="7850" Score="2" Text="It is a little difficult to answer with the information given.  I think what we really need to know is how you'd consider it to be different from ordinary chili (which also often has garlic, red/hot pepper, various spices, and oil/fat).  The tangy/sweet classification helps a bit, but more detail would help to get the kind of answer you're looking for." CreationDate="2010-10-05T15:34:21.473" UserId="41" />
  <row Id="8391" PostId="7841" Text="CooksIllustrated says you can toast the bread a little instead of waiting for it to get stale." CreationDate="2010-10-05T15:45:37.693" UserId="219" />
  <row Id="8392" PostId="7854" Text="I wonder if pectin could be used as an emulsifier in this case?" CreationDate="2010-10-05T15:49:53.130" UserId="2643" />
  <row Id="8393" PostId="7854" Score="1" Text="@ThinkingCook: It's possible, but pectin is also a jelling agent so you'd have to be careful.  You don't want your sauce turning into jam." CreationDate="2010-10-05T16:00:03.553" UserId="41" />
  <row Id="8394" PostId="7857" Text="Mmm, yeah, I forgot to mention I had already tried plastic wrap.  It leaked.  I'll try with a towel, though..." CreationDate="2010-10-05T16:38:18.773" UserId="1896" />
  <row Id="8395" PostId="7854" Text="Very interesting. I'll give that a try. Thank you!" CreationDate="2010-10-05T16:42:25.753" UserId="296" />
  <row Id="8396" PostId="7857" Text="Towel didn't help.  I even tried one of those thick elastic bands you get with broccoli at the store, and after the first few seconds it leaked through the wrap nonetheless.  Thanks anyway, though." CreationDate="2010-10-05T16:43:28.277" UserId="1896" />
  <row Id="8397" PostId="7857" Text="@Kev, how much stuff are you putting in the blender? You may just need to do smaller batches." CreationDate="2010-10-05T17:00:04.730" UserId="1259" />
  <row Id="8398" PostId="7850" Text="I think what I'm looking for the most is recipes that sound somewhat in the ballpark to something like this for me to try." CreationDate="2010-10-05T17:08:34.807" UserId="1045" />
  <row Id="8399" PostId="7857" Text="Yea, I use my blender without a lid pretty regularly.  If you start it slow and do not overfill it, nothing is going to spill out." CreationDate="2010-10-05T17:22:08.247" UserId="1511" />
  <row Id="8400" PostId="7857" Text="@yossarian, it's not even a quarter full.  @Chris, admittedly, I am testing on the high setting, but that's so I know it will always work..." CreationDate="2010-10-05T17:38:40.773" UserId="1896" />
  <row Id="8401" PostId="7857" Score="1" Text="@kev, Chris is absolutely right! Start it slow and then increase to high. That will greatly decrease the amount of splash you get (which is why you need a lid)." CreationDate="2010-10-05T17:41:51.453" UserId="1259" />
  <row Id="8402" PostId="7858" Score="2" Text="Shouldn't the vinegar preserve the ingredients for at least a few weeks?  Those jalapeño peppers you buy in jars last for months in the pickling vinegar and I don't think they use any other preservatives." CreationDate="2010-10-05T17:45:09.277" UserId="41" />
  <row Id="8403" PostId="7860" Text="Welcome to the site thepocketwade. Please take some time to familiarize yourself with the rules noted in our [FAQ](http://cooking.stackexchange.com/faq). Recipe requests are not appropriate here." CreationDate="2010-10-05T18:14:01.690" UserId="60" />
  <row Id="8404" PostId="7860" Text="welcome!  Recipe requests are considered off-topic for this site (see the FAQ: http://cooking.stackexchange.com/faq).  An interesting question that would be on-topic would be along the lines of &quot;how could I convert &lt;homemade white chocolate chips/butterscotch sauce/something else&gt; into butterscotch chips?&quot; or &quot;What methods could I use to harden butterscotch into a chocolate consistency?&quot;" CreationDate="2010-10-05T18:15:08.753" UserId="1816" />
  <row Id="8405" PostId="7858" Text="You could leaved a sauce like this at room temperature indefinitely.  The only thing you need to be aware of is that over time your hot sauce will become less hot as time goes by." CreationDate="2010-10-05T18:16:24.537" UserId="446" />
  <row Id="8406" PostId="7857" Text="@yossarian, it didn't seem to make a difference when I tried just now, since it rapidly pulsates: the power level is going 0,1,0,1,0,1 and then you switch to medium and it's 0,2,0,2,0,2, so you still have the jumps from 0 to 2 (or 0 to 3 on high) no matter what you start with, and that's when it leaks." CreationDate="2010-10-05T18:17:55.813" UserId="1896" />
  <row Id="8407" PostId="7860" Text="Fair enough, how's this edit work, or do I still need to change it?" CreationDate="2010-10-05T18:18:37.777" UserId="2721" />
  <row Id="8408" PostId="7856" Text="Also, a reusable lid would be preferred." CreationDate="2010-10-05T18:19:43.407" UserId="1896" />
  <row Id="8409" PostId="7860" Score="1" Text="Thanks thepocketwade!" CreationDate="2010-10-05T18:38:31.230" UserId="60" />
  <row Id="8410" PostId="7784" Text="You can also wrap the bacon in paper towel and set it in the microwave.This also clears counter space." CreationDate="2010-10-05T18:43:27.643" UserId="1769" />
  <row Id="8411" PostId="7857" Score="1" Text="@Kev, bummer. Mine has a perfectly smooth ramp up and a very slow starting speed. Of course, it was an expensive model from a cooking store, so you get what you (overpay) for." CreationDate="2010-10-05T18:48:30.047" UserId="1259" />
  <row Id="8412" PostId="7861" Text="What about the spout?" CreationDate="2010-10-05T18:56:05.893" UserId="1896" />
  <row Id="8413" PostId="7863" Text="Good idea with the whisk. Mine actually came with a muddler type thing that won't hit the blades that will probably work great." CreationDate="2010-10-05T18:58:32.783" UserId="1259" />
  <row Id="8414" PostId="7864" Text="This is what I would do as well." CreationDate="2010-10-05T19:05:14.687" UserId="1816" />
  <row Id="8415" PostId="7792" Text="Whatever you add just needs to have more water than fiber. Pumpkin would work fine as an addition though it might not work as the only liquid source if it interferes with the gluten development." CreationDate="2010-10-05T19:05:58.397" UserId="2001" />
  <row Id="8416" PostId="7858" Score="1" Text="I think it would depend a lot on the acidity level; when you buy canned jalapenos or commercial hot sauce they have presumably made sure the level is sufficient. I'm not saying Vecta's sauce isn't safe, just that it is something to think about." CreationDate="2010-10-05T19:14:18.127" UserId="1393" />
  <row Id="8417" PostId="7863" Text="I just thought of one more way that may work. The whole trick is to introduce air, so try using very little liquid in the vita mix, maybe just enough to half cover the blades. That will produce approximately the same scenario as people use with their immersion blender to make foam, where the blade is skimmed along the top of the liquid surface." CreationDate="2010-10-05T19:16:16.633" UserId="1393" />
  <row Id="8418" PostId="7861" Text="Hmm... My blender's spout is *flush* with the top of the rim. Other's may not be." CreationDate="2010-10-05T19:20:34.727" UserId="8" />
  <row Id="8419" PostId="7858" Score="1" Text="The other concern here of course is the garlic, which carries botulinum spores. The spores are anaerobic; they grow when they don't have access to oxygen. This is why raw garlic should never be packed in oil, for example." CreationDate="2010-10-05T19:25:35.777" />
  <row Id="8420" PostId="7850" Score="2" Text="Unfortunately we don't do recipe requests here, unforgiven3.. we do allow 'I got something that is very close to X, how do I get it closer?' really, your best bet is to make friends with people at the restaurant and ask them." CreationDate="2010-10-05T19:27:15.863" />
  <row Id="8421" PostId="7850" Score="1" Text="We are more than happy to help with recreating/imitating a specific recipe; however, general recipe requests are off-topic as noted in the [FAQ](http://cooking.stackexchange.com/faq). The issue is that there are potentially hundreds of recipes that meet the criteria and no objective way for us to select or vote on them. Have a look at [this question](http://cooking.stackexchange.com/q/3047/41) for an example of what gets good answers; it identifies a similar, traditional recipe and describes in detail the differences in flavour, texture, and appearance. What we need is a frame of reference." CreationDate="2010-10-05T19:36:28.090" UserId="41" />
  <row Id="8422" PostId="7861" Text="Oh, true (or rather, it's very slightly higher than the rest of the rim)...sorry, I meant, the fact that it's not a circle, how will I find a gasket the same shape?" CreationDate="2010-10-05T19:37:43.373" UserId="1896" />
  <row Id="8423" PostId="7637" Score="2" Text="&quot;free time while code compiled&quot; = http://xkcd.com/303/" CreationDate="2010-10-05T19:44:10.993" UserId="1259" />
  <row Id="8424" PostId="7858" Score="1" Text="That's true, @roux.  Pan-frying the garlic first on high heat will draw out the moisture and *probably* kill most of the spores (they are resistant to heat, but not immune above 120° C or so).  Keeping the garlic in an acidic solution will slow the growth of botulism and keeping it in the refrigerator will slow it even further.  I've heard that garlic oil can last [years](http://www.cooksillustrated.com/ibb/posts.aspx?postID=238278) in storage - that may not be very safe, but the combination of fried/sautéed garlic, vinegar, and refrigeration probably makes the risk minuscule over a few weeks." CreationDate="2010-10-05T19:46:22.903" UserId="41" />
  <row Id="8425" PostId="7831" Text="I thought salted cod was *usually* slightly chewy?  If it was from the same piece of fish and the texture changed along with the saltiness, then I think that might support my answer.  Could it be different stages of osmosis?  Again, just guessing here." CreationDate="2010-10-05T20:01:31.287" UserId="2702" />
  <row Id="8426" PostId="7827" Text="Using a [baking powder that does not contain aluminum compounds](http://en.wikipedia.org/wiki/Baking_powder#Usage_of_Aluminum_compounds) might help alleviate that." CreationDate="2010-10-05T20:06:44.910" UserId="2702" />
  <row Id="8427" PostId="7861" Text="The &quot;gasket&quot; I had in mind is a simple strip of foam rubber you bend into an approximate circle. It could flair out a bit to fit the curve of the spout. But it might be *easier* to cover the *entire* surface with some sort of soft rubber, like a thick shelf liner or some such." CreationDate="2010-10-05T20:46:10.583" UserId="8" />
  <row Id="8428" PostId="7861" Text="Thanks, I'll give it a shot." CreationDate="2010-10-05T20:51:46.890" UserId="1896" />
  <row Id="8429" PostId="7850" Score="1" Text="@aaronut, cunning ploy for an `[Announcer]` ;)" CreationDate="2010-10-05T22:08:22.870" UserId="210" />
  <row Id="8430" PostId="7850" Text="I should have realized recipe requests were not desired here :-) Makes perfect sense. I've been a StackOverflow member for years so I understand how the StackExchange sites work :-)" CreationDate="2010-10-05T22:20:23.160" UserId="1045" />
  <row Id="8431" PostId="7850" Text="That being said, I don't think my request is all that different from the question you mentioned, Aaronut. I'm going to try and identify a similar recipe and add it to my question." CreationDate="2010-10-05T22:22:20.863" UserId="1045" />
  <row Id="8432" PostId="7850" Score="1" Text="I've added an image and some more information, hopefully that helps :-)" CreationDate="2010-10-05T22:25:54.073" UserId="1045" />
  <row Id="8433" PostId="7753" Score="1" Text="What, so we are allowing left handed people to use the site now?  What next?" CreationDate="2010-10-05T22:26:47.200" UserId="210" />
  <row Id="8434" PostId="7850" Text="Lol, @Sam, I didn't know what that badge was until 10 seconds ago. :P" CreationDate="2010-10-05T22:52:04.007" UserId="41" />
  <row Id="8435" PostId="7850" Text="@unforgiven: This is definitely more helpful.  I'm thinking about this; the fact that it says Chili Jam (AKA chili paste) makes me wonder if they literally just use an [off-the-shelf sauce](http://www.templeofthai.com/food/chili_pastes/namprikpao-5520381080.php).  Does it have meat in it, like a chili con carne?  Or would you describe it as more of a stir-fry like the image seems to suggest?" CreationDate="2010-10-05T22:54:46.433" UserId="41" />
  <row Id="8436" PostId="7850" Text="Interesting! I wasn't aware of off-the-shelf sauces like that. It doesn't have meat in the sauce, it's typically added after the fact (I generally enjoy it with fried tofu). I suspect it's more like a stir-fry." CreationDate="2010-10-05T23:06:22.530" UserId="1045" />
  <row Id="8437" PostId="7867" Text="In tonight's case, the grilled eggplant recipe said:   Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.&#xA;&#xA;I ended up preheating to 400 and crossing my fingers.  Recipe called for 3-4 minutes per side, and 8 minutes worked fine (didn't seem necessary to flip them)." CreationDate="2010-10-05T23:30:33.350" UserId="2428" />
  <row Id="8438" PostId="7869" Text="I appreciate it!  I'm getting more adventurous, and I'm hoping tips like this will decrease my chances of creating inedible lumps." CreationDate="2010-10-05T23:31:46.203" UserId="2428" />
  <row Id="8439" PostId="7870" Score="1" Text="Italian Tipo 00 is a rating of fineness of the grind.  There are 00 pastry flours with very low gluten content and 00 pizza flours with much higher protein.  Looking at http://www.pannonmill.hu/indexen.php?f=31&amp;pr=6 I'm pretty sure it needs to be high protein." CreationDate="2010-10-06T01:13:29.753" UserId="2643" />
  <row Id="8440" PostId="7850" Text="I would suggest trying it with the off-the-shelf sauce @Aaronut suggested. If it still needs work, I'm sure we'd be better equipped to help." CreationDate="2010-10-06T01:14:16.190" UserId="60" />
  <row Id="8441" PostId="7850" Text="I think that's what I'll try. @Aaronut, if you answer this question I'd be happy to mark it as the answer. Thanks, guys!" CreationDate="2010-10-06T01:43:54.423" UserId="1045" />
  <row Id="8442" PostId="363" Text="I think you mean &quot;flour&quot;, not &quot;flower&quot;..." CreationDate="2010-10-06T02:07:01.297" UserId="2569" />
  <row Id="8443" PostId="7637" Text="Thank @Sobachatina for the detailed answer.  That must have been some ginormous piece of code." CreationDate="2010-10-06T02:23:15.623" UserId="183" />
  <row Id="8444" PostId="7851" Text="Thank you very much!" CreationDate="2010-10-06T02:36:59.860" UserId="2711" />
  <row Id="8445" PostId="7870" Text="Thank you for that bit of information, I was under the impression that Tipo 00 was only a high protein flour, I did not know they also had softer varieties." CreationDate="2010-10-06T05:35:20.583" UserId="2283" />
  <row Id="8446" PostId="945" Text="veins are weak points in a marble, a marble with veins will not endure as long as a veinless one" CreationDate="2010-10-06T06:47:17.200" UserId="207" />
  <row Id="8447" PostId="7871" Text="That sounds like it would work... I'll give it a go. Thanks." CreationDate="2010-10-06T08:02:12.883" UserId="2712" />
  <row Id="8448" PostId="7875" Score="1" Text="Welcome to the site RoboShop. Bad chicken is bad. Common sense says not to eat _bad_ meat. If you meant _raw_ chicken, we have covered that in the linked question. Your questions regarding how easy it is to get sick, and your personal luck are not really proper questions for this site. They're too discussion-y and subjective. Please be assured that you should follow proper guidelines regarding chicken safety, and I hope you never eat enough Salmonella to get ill." CreationDate="2010-10-06T08:25:01.153" UserId="60" />
  <row Id="8449" PostId="2637" Text="@joyjit: Any other alternative would taste *more* different!" CreationDate="2010-10-06T10:10:28.290" UserId="2699" />
  <row Id="8450" PostId="7878" Text="Screwing the lid on securely is NOT optional, indeed - it *stinks* until it's been cooked!" CreationDate="2010-10-06T12:07:54.900" UserId="2699" />
  <row Id="8451" PostId="7875" Score="4" Text="When I was 7 some chicken liver pâté I ate at a wedding buffet nearly killed me. It had been left in the warm while people were dancing and I went back for seconds. The salmonella caused septicaemia, abscesses on my hip joints and a temperature of 106F. I was unconscious in intensive care for days and when I came around I could no longer walk properly and had to go through physiotherapy." CreationDate="2010-10-06T12:29:20.440" UserId="2391" />
  <row Id="8452" PostId="7875" Score="1" Text="I know my case was extreme and this isn't really the place for this topic, but making people take this seriously especially with children or the elderly is important to me. So I hope I'll be forgiven" CreationDate="2010-10-06T12:30:30.187" UserId="2391" />
  <row Id="8453" PostId="901" Text="This is awesome, especially if you want a dairy-free method." CreationDate="2010-10-06T12:40:50.170" UserId="2699" />
  <row Id="8454" PostId="2462" Text="+1 A decent summary, although not always correct." CreationDate="2010-10-06T12:44:28.187" UserId="2699" />
  <row Id="8455" PostId="2641" Score="3" Text="The site would just be too... Dry, without these comments. :)" CreationDate="2010-10-06T12:46:38.587" UserId="2699" />
  <row Id="8456" PostId="2593" Text="While I've never cooked using Wagyu steak, I'd also suggest making sure that your pan is a nice, thick, heavy pan. None of those cheap ones from the shopping center, use a GOOD ONE that helps ensure that the heat is nice and even." CreationDate="2010-10-06T12:54:29.350" UserId="2699" />
  <row Id="8457" PostId="7873" Text="Thank you, I think those are great ideas. Also, how could I forget fish sauce? I've cooked with it, and I'm almost certain this dish has it, so I'll make sure to remember that. Thanks!" CreationDate="2010-10-06T13:05:43.243" UserId="1045" />
  <row Id="8458" PostId="1390" Text="+1 for the &quot;consider long and hard&quot; bit. :)" CreationDate="2010-10-06T13:12:22.453" UserId="2699" />
  <row Id="8459" PostId="7661" Text="Light coconut milk would do the same trick, really - just has more water in it, so it's less effective." CreationDate="2010-10-06T13:13:18.630" UserId="2699" />
  <row Id="8460" PostId="7309" Text="Non-toasted sesame oil has a rather nice, refined taste, but NOTHING like the toasted form!  I use it when I want a very mild, but not overpowering sesame flavor/smell." CreationDate="2010-10-06T13:28:20.067" UserId="2699" />
  <row Id="8461" PostId="7820" Text="Doesn't rice flour also contain gluten?" CreationDate="2010-10-06T13:29:31.643" UserId="611" />
  <row Id="8462" PostId="1808" Score="1" Text="A thin coating? I would stop worrying about the blades, and worry about what on earth it is you're digesting!" CreationDate="2010-10-06T13:47:56.413" UserId="2699" />
  <row Id="8463" PostId="7820" Score="3" Text="No. Rice generally thought of as a good gluten free alternative. Brown rice contains something like .02 of gluten so some highly intolerant people can only have white. I emphasis that this is rare though." CreationDate="2010-10-06T13:50:40.303" UserId="719" />
  <row Id="8464" PostId="7822" Text="An interesting idea.. I've used it for breadmaking but I would imagine in a sauce that, without practice, it could easy be too, well, gummy?" CreationDate="2010-10-06T13:57:24.690" UserId="719" />
  <row Id="8465" PostId="7858" Text="These are all good concerns that I'll keep in mind if I make this recipe again. For anyone interested, here is the recipe I used for reference: http://www.onehungrychef.com/2009/10/condimentaholism.html" CreationDate="2010-10-06T14:11:10.770" UserId="296" />
  <row Id="8466" PostId="2191" Text="I like to look at roasting coffee at home in the same light as homebrewing: I could go out and buy a great belgian beer at the liquor store down the street, but as a hobby it's fun to learn to do it well; and in my opinion you can do it well at home. I've used this site for a while now; both for instructional purposes and as a green bean source and I'll be honest, I've been able to produce coffee in my home that puts many store brand coffees to shame. http://www.sweetmarias.com/index.php" CreationDate="2010-10-06T14:20:01.517" UserId="296" />
  <row Id="8467" PostId="2083" Text="I'll second Sweet Maria's. It's been my go-to place for all things home-roasting for a while now and it's great!" CreationDate="2010-10-06T14:21:25.543" UserId="296" />
  <row Id="8468" PostId="363" Text="@Martha: thanks" CreationDate="2010-10-06T14:49:08.763" UserId="62" />
  <row Id="8469" PostId="7822" Text="It won't be gummy as long as you keep the percentage by weight below around 0.4%." CreationDate="2010-10-06T15:29:22.203" UserId="1393" />
  <row Id="8470" PostId="7884" Text="Good answer, Matthew. The only thing I would add is that caramelization requires just sugar and heat, while Maillard reactions require sugar and protein. I don't think they require fat." CreationDate="2010-10-06T15:32:30.663" UserId="1393" />
  <row Id="8471" PostId="1364" Text="I suspect the average consumer wouldn't have a *clue* how to judge a farm operation for sanitation. :) I certainly wouldn't." CreationDate="2010-10-06T15:42:57.973" UserId="1771" />
  <row Id="8472" PostId="7884" Score="2" Text="I agree it is a very good answer, but I would add that cooking with dry heat also concentrates flavors because water is being evaporated away, while boiling can actually dilute flavors." CreationDate="2010-10-06T15:50:51.407" UserId="2643" />
  <row Id="8473" PostId="7888" Text="Amazing, I wasn't even thinking of going there. I was hoping to pair it with some cranberry beans in a stew of sorts and I think this would be a great way of doing it." CreationDate="2010-10-06T16:01:06.173" UserId="15" />
  <row Id="8474" PostId="7871" Text="I do not suggest carbonated replacement for vodka myself." CreationDate="2010-10-06T16:31:09.053" UserId="1511" />
  <row Id="8475" PostId="7889" Text="That's still a great option, especially as a side for the rest of us omnivores." CreationDate="2010-10-06T17:03:35.947" UserId="15" />
  <row Id="8476" PostId="7891" Score="1" Text="Weird, I'd never considered vinegar being a source of mold allergens. We really do learn something every day!" CreationDate="2010-10-06T17:04:39.377" UserId="219" />
  <row Id="8477" PostId="7890" Text="I think cutting out a good portion of the sweet is rather essential; how does cardamom (which I do like) fare in the balance of sweet v. savory? Does it pick up more like nutmeg on the palate or like sage?" CreationDate="2010-10-06T17:05:56.800" UserId="15" />
  <row Id="8478" PostId="7891" Score="1" Text="Wow, almost all of my favourite foods are on the &quot;banned&quot; list.  Must be a very serious allergy to go to those lengths..." CreationDate="2010-10-06T17:13:45.007" UserId="41" />
  <row Id="8479" PostId="964" Text="Lots of good suggestions and resources, thanks guys. I asked this question originally to provide an example for meta-discussion purposes (I've been home-roasting for some time now), but I love the way it's turned out!" CreationDate="2010-10-06T17:17:35.510" UserId="86" />
  <row Id="8480" PostId="7890" Text="I would say it tends to balance more to the sweet as it is more commonly found in sweet dishes and picks up like a citrusy nutmeg on the pallette if such a comparison could be made. I really like the flavor with pumpkin and squashes which is really the only reason I include it in the recipe." CreationDate="2010-10-06T17:28:12.467" UserId="2283" />
  <row Id="8481" PostId="7891" Text="The linked page contains so many rumors, half-truths, and outright lies that this question is questionable.  To get a feel for how intricately linked the human body is to bacteria and fungi see http://en.wikipedia.org/wiki/Human_flora" CreationDate="2010-10-06T17:35:41.390" UserId="2643" />
  <row Id="8482" PostId="7891" Text="Vinegar is often used to kill mold and slow the growth of things like bacteria. That's why it's used as a preservative; such as in pickling. I doubt vinegar is the cause of your allergies." CreationDate="2010-10-06T17:38:43.380" UserId="2350" />
  <row Id="8483" PostId="7891" Text="I thought the same, @ThinkingCook - but the truth is I don't really have the biology expertise to make an informed statement.  Substitutions are substitutions, regardless; even if the question is flawed, we should try to answer it directly, and include any other indirect information that might be useful at the same time." CreationDate="2010-10-06T18:00:38.383" UserId="41" />
  <row Id="8484" PostId="7895" Text="How about forgetting about sushi and just enjoy sashimi; slices of raw seafood with maybe a squeeze of lemon and wasabi. Sushi will never taste right without the two essential ingredients; after all without sushi-zu (sushi vinegar) and soya sauce...well it's technically not a nigiri sushi (slices of raw seafood on top of rice)." CreationDate="2010-10-06T18:03:53.883" UserId="2350" />
  <row Id="8485" PostId="7895" Text="I was interpreting the question as asking about the broad term of sushi, so I'm not sure how this differs from my answer?" CreationDate="2010-10-06T18:07:46.697" UserId="9" />
  <row Id="8486" PostId="7306" Text="@Joe yes I wouldn't use this tenderizer on most pieces of meat, it is for very tough ones to break up as much connective tissue as possible not just to make a few holes for a marinade to get into. Of course, there are people that will argue holes in meat to get flavor in will inevitably just let all your juices flow out.  If it works for you though, I say keep it up." CreationDate="2010-10-06T18:10:57.957" UserId="203" />
  <row Id="8487" PostId="7895" Score="2" Text="Sashimi is not sushi. Anyway, I'm not challenging your answer. I'm supporting it. I'm just adding that maybe our friend should get rid of the rice altogether. It'll taste bad without the soy and vinegar. +1 for you." CreationDate="2010-10-06T18:11:44.503" UserId="2350" />
  <row Id="8488" PostId="7891" Text="@ThinkingCook-- that page isn't representative of the advice my girlfriend got from her doctor, it's just the first thing I found and looked reasonable. She was def. advised against soy sauce, and found the vinegar thing elsewhere (I think)" CreationDate="2010-10-06T18:13:30.850" UserId="2328" />
  <row Id="8489" PostId="7895" Text="*sushi* seems to get used in a similar way someone might say *coke* but mean *dr pepper*.  A broad category." CreationDate="2010-10-06T18:16:30.110" UserId="9" />
  <row Id="8490" PostId="7895" Score="1" Text="Many non-Japanese conflate sashimi and sushi, but the two dishes are actually distinct and separate. If we use precise terms for Western cooking; it's only fair to do the same for Eastern cooking. IMHO. ;-)" CreationDate="2010-10-06T18:20:19.710" UserId="2350" />
  <row Id="8491" PostId="7891" Text="So the question is, if we don't have the biology expertise to know whether there is a valid reason for substituting soy sauce and vinegar, how could we possibly know that a substitute was in fact any better?  Suppose I suggest lemon juice for vinegar -- maybe it is just as bad or even worse?" CreationDate="2010-10-06T18:20:37.060" UserId="2643" />
  <row Id="8492" PostId="7895" Text="@GeneQ, there are general terms for any number of things.  It isn't limited to Eastern cooking. (;" CreationDate="2010-10-06T18:25:42.287" UserId="9" />
  <row Id="8493" PostId="7891" Text="@ThinkingCook Yeah, the linked source is sketchy (and selling products). Before replying I Googled and found this more reputable link at WebMD which at least verified the vinegar bit: http://www.webmd.com/allergies/guide/mold-allergy" CreationDate="2010-10-06T18:34:55.947" UserId="219" />
  <row Id="8494" PostId="7895" Score="1" Text="@rchern We're all here in pursuit of excellent cooking. Each of us brings to this community different strengths. My purpose is not to split hairs or to show off; but as someone who has lived in that country and learnt to cook their food; it's just not natural for me to use term sushi in that manner. And I'm just sharing what I learnt." CreationDate="2010-10-06T18:39:37.153" UserId="2350" />
  <row Id="8495" PostId="7891" Text="@ceejayoz -- definitely a better link, thanks.  It still seems like we will have trouble making suggestions on substitutes without really knowing the biological science." CreationDate="2010-10-06T18:47:28.597" UserId="2643" />
  <row Id="8496" PostId="7895" Text="You're not showing off.  Right or wrong, generalities are common.  Unfortunate maybe, but meh." CreationDate="2010-10-06T18:48:03.217" UserId="9" />
  <row Id="8497" PostId="7891" Text="This articles mentions about pasteurized vinegar in the section discussing mold-like growth: http://www.thecitycook.com/cooking/advice/faq/000017" CreationDate="2010-10-06T18:51:46.577" UserId="2350" />
  <row Id="8498" PostId="6643" Text="Be *very* careful with the experiment that @chris suggests. Vibrations in the vessel can also nucleate the boiling, and people have been hurt when apparently quiescent liquids suddenly boil over. Ideally you would wear a full face shield, rubber apron and long rubber gloves. (I superheated half a cup of half-and-half and set it off in the middle of the kitchen, once. Splashes went five feet in every direction and the spousal unit and I both got multiple small burns.) That said, this is a *fantastic* demo." CreationDate="2010-10-06T19:05:12.223" UserId="1670" />
  <row Id="8499" PostId="7891" Text="@ThinkingCook: You're right, if we don't have the expertise or experience, then we can't know and can't answer reliably.  My earlier comment was really intended as a polite rebuke to keep a more civil tone.  Obviously I was too subtle, so let me be clear: Please try to be a little less confrontational." CreationDate="2010-10-06T19:08:11.857" UserId="41" />
  <row Id="8500" PostId="7891" Text="I've edited the question in a way that I think respects ThinkingCook's objections" CreationDate="2010-10-06T19:19:38.117" UserId="2328" />
  <row Id="8501" PostId="7891" Score="1" Text="@Aaronut -- sorry, I must have misunderstood this line in the FAQ Please note that the following subjects are considered off-topic here:&#xA;    * General health and diet issues" CreationDate="2010-10-06T19:20:42.160" UserId="2643" />
  <row Id="8502" PostId="7884" Text="Great answer, thanks!" CreationDate="2010-10-06T19:33:45.310" UserId="2264" />
  <row Id="8503" PostId="7891" Score="5" Text="@ThinkingCook: The key word in that bullet point is *general*.  This is not a health question.  It is a culinary question about ingredient substitution; the allergy background simply narrows down the list of possible answers (this is a good thing).  We are not trying to ban all questions that involve health issues, simply those which are *only* about health/diet and not cooking or culinary techniques." CreationDate="2010-10-06T19:36:40.963" UserId="41" />
  <row Id="8504" PostId="7871" Text="@Chris: Yea, it sounded blech. But I couldn't come up with anything that was clear and fruit-flavored. The only things I saw were &quot;Pill Glide&quot; (http://www.northstarnutritionals.com/p/Pill_Glide.htm) and the Pur water-filter with the strawberry flavor option (http://www.purwater.com/pur-products/flavor-options/)." CreationDate="2010-10-06T19:41:17.440" UserId="218" />
  <row Id="8505" PostId="7896" Text="Good to know, I can always use an excuse to watch Iron Chef" CreationDate="2010-10-06T20:18:24.603" UserId="15" />
  <row Id="8506" PostId="7890" Text="I'm definitely intrigued, and the food co-op near my house has quality spices in bulk so i could buy a tablespoon or two of it." CreationDate="2010-10-06T20:20:31.780" UserId="15" />
  <row Id="8507" PostId="7898" Text="Good question, I've wondered the same about using peanuts in a Thai penang curry." CreationDate="2010-10-06T20:31:16.097" UserId="1259" />
  <row Id="8508" PostId="7898" Text="Unless I get some feedback, I'll probably just try it in the next few day and report back." CreationDate="2010-10-06T20:32:58.887" UserId="1670" />
  <row Id="8509" PostId="7898" Text="I would suggest that anything that works for British curries might work for Japanese curries (There seems to be a lot of british influence in those curries, oddly).  I would also consider using a very fine buckwheat flour, although I've never used buckwheat." CreationDate="2010-10-06T22:06:36.357" UserId="2699" />
  <row Id="8510" PostId="7889" Text="*especially* if you use butternut pumpkin!" CreationDate="2010-10-06T22:07:38.847" UserId="2699" />
  <row Id="8511" PostId="7898" Text="don't forget to give an answer with your findings!" CreationDate="2010-10-06T22:08:52.343" UserId="1259" />
  <row Id="8512" PostId="844" Text="And they stay sharp for a *long* time, too, so not being able to sharpen them is actually a *plus*! (In the short term, at least)" CreationDate="2010-10-06T22:10:59.913" UserId="2699" />
  <row Id="8513" PostId="3753" Score="2" Text="I only keep a single box of baking soda in the kitchen - probably not enough for firefighting.  &lt;br /&gt;Don't use flour instead of baking soda.  Flour can be quite flammable." CreationDate="2010-10-06T22:49:19.380" UserId="1685" />
  <row Id="8514" PostId="7895" Text="&quot;sushi seems to get used in a similar way someone might say coke but mean dr pepper.&quot; you mean... incorrectly? Particularly on a site such as this, it is _essential_ that we use the correct, precise terms." CreationDate="2010-10-06T23:14:34.697" />
  <row Id="8515" PostId="7895" Text="@roux, this is getting so far from where I was initially headed - it isn't worth it at this point. (:" CreationDate="2010-10-06T23:21:01.063" UserId="9" />
  <row Id="8516" PostId="2900" Text="Will this work on non-stick cookie sheets?" CreationDate="2010-10-06T23:41:06.480" UserId="2736" />
  <row Id="8517" PostId="2900" Score="2" Text="@Malfist, **NO**. Unless by &quot;work&quot; you mean completely remove the non-stick coating, forever ruining your cookie sheet." CreationDate="2010-10-06T23:49:00.500" UserId="1259" />
  <row Id="8518" PostId="7881" Score="3" Text="And for the cases where you're replacing breadcrumbs instead of flour, you can crush up potato chips (but use the thicker cut ones, like the ripple cut ones)" CreationDate="2010-10-07T02:06:48.577" UserId="67" />
  <row Id="8519" PostId="7886" Score="1" Text="If you're having problems finding arrowroot and/or tapicoa flour ... look for tapioca granules, then grind them up before using." CreationDate="2010-10-07T02:13:53.423" UserId="67" />
  <row Id="8520" PostId="7817" Text="related questions about thickeners : http://cooking.stackexchange.com/questions/105/is-there-an-alternative-to-cornstarch ; http://cooking.stackexchange.com/questions/733/alternative-to-arrowroot" CreationDate="2010-10-07T02:14:30.397" UserId="67" />
  <row Id="8521" PostId="7904" Text="First, it's not nonsense, and second, you're not entirely wrong. If you've got a 100 gallons of boiling water and add one noodle, then you're right the change in temperature is going to be negligible on a thermometer. However, if you have a 100 gallons at temp x and 1 oz at temp x, and you add a noodle to each, then the change in temperature will be much greater in the second case. The first case may not stop boiling at all. However, the time to get back to temp x (given the same heat source) will be identical in both cases, even if the larger pot doesn't lose it's boil." CreationDate="2010-10-07T03:03:27.150" UserId="1259" />
  <row Id="8522" PostId="7904" Text="Basically, in both cases, you've got a fixed amount of negative energy in (heat loss from the pasta) and positive energy in (heat increase from the burner). The amount of energy is fixed on both the in and out side, so the amount of water makes no difference in time to regain a certain temperature. What changes is the swing in temperature during the time period. While your example about an ounce vs a pound is probably correct, I don't think that it will make any appreciable difference once you start talking about realistic cooking quantities and the amount of water required (for either method)" CreationDate="2010-10-07T03:08:10.033" UserId="1259" />
  <row Id="8523" PostId="7904" Text="To be honest, I was skeptical of the approach I outlined when I first heard it. I mean, it makes sense, but I didn't quite believe it. So I tested it. I noticed zero difference in outcome. Seeing is believing." CreationDate="2010-10-07T03:09:13.637" UserId="1259" />
  <row Id="8524" PostId="7904" Text="As I'm re-reading my comment, I notice a slight error. Boiling water is boiling water, but the difference between a strong and slight boil is the amount of energy in the system, not the absolute temperature. Adding the pasta decreases the energy in the system which may or may not be enough to decrease the temp from a boil. So, given enough water, you could add your pasta without ever killing the boil. However, if you read the article I referenced, it points out that you only need 180F to cook pasta, so a boil isn't even necessary. You just want to stay about 180 for the course of cooking." CreationDate="2010-10-07T03:13:37.860" UserId="1259" />
  <row Id="8525" PostId="7907" Text="+1 for a cool, off the beaten path idea. Did the wife consider it a vegetable? ;)" CreationDate="2010-10-07T03:15:15.190" UserId="1259" />
  <row Id="8526" PostId="7907" Text="@yossarian - HA! I didn't think to ask, but I bet she did :) and it must have been pretty good because she asked me to make it again the next week!" CreationDate="2010-10-07T03:29:09.067" UserId="1236" />
  <row Id="8527" PostId="6183" Text="The only other argument for using more water is that less water is more likely to cause the pot to boil over.  Basically the starch in the pasta makes it easier for the water to form bubbles that collect and spill over when not paying attention.  I've found that with a very low pasta to water ratio can end in a messy kitchen." CreationDate="2010-10-07T12:00:10.907" UserId="1963" />
  <row Id="8529" PostId="7888" Text="+1- Pumpkin curries are one of my favorite parts of fall." CreationDate="2010-10-07T12:49:38.980" UserId="2001" />
  <row Id="8532" PostId="7907" Text="This sounds delicious! Were the lentils cooked or raw when you pulsed them?" CreationDate="2010-10-07T13:38:07.150" UserId="1484" />
  <row Id="8533" PostId="7907" Text="They were still raw - which is why I decided to take them down to a size that was as close to a powder as I could without being an actual full-on powder (though I suspect a powder would work just as well, maybe with just a little less crunch)" CreationDate="2010-10-07T13:43:06.997" UserId="1236" />
  <row Id="8535" PostId="7912" Text="Is it perhaps possible to substitute the extract with maple syrup?" CreationDate="2010-10-07T14:17:21.040" UserId="2076" />
  <row Id="8536" PostId="7912" Score="1" Text="No, not really; maple extract is highly concentrated.  You would need to add a very large amount of maple syrup to compensate and that would probably turn your frosting into a soup." CreationDate="2010-10-07T14:43:19.873" UserId="41" />
  <row Id="8537" PostId="7916" Text="+1 good answer. That explains why potatoes seem likely to boil over too!" CreationDate="2010-10-07T14:59:54.580" UserId="1259" />
  <row Id="8538" PostId="7912" Score="4" Text="I would say bourbon. But then, I always say that." CreationDate="2010-10-07T15:11:37.463" UserId="86" />
  <row Id="8539" PostId="7739" Text="yes it was Tahini based (Sesame Seeds), no flour in the ingredient list" CreationDate="2010-10-07T16:24:00.237" UserId="2480" />
  <row Id="8540" PostId="7903" Text="I'm going to try this!" CreationDate="2010-10-07T17:13:15.410" UserId="2328" />
  <row Id="8541" PostId="7913" Text="As a slight tweak, I might go for Amaretto instead of rum - the nuttiness reminds me a bit more of maple than rum does." CreationDate="2010-10-07T17:34:43.463" UserId="1163" />
  <row Id="8542" PostId="7903" Text="Cool, thanks. Let us know how it works." CreationDate="2010-10-07T19:27:06.630" />
  <row Id="8544" PostId="7919" Text="...that was awful." CreationDate="2010-10-07T19:36:16.047" />
  <row Id="8546" PostId="735" Text="Oh man, I love Textures. It's like porn." CreationDate="2010-10-07T19:47:55.837" />
  <row Id="8548" PostId="7805" Score="2" Text="Liquid smoke is condensed smoke dissolved in water, so it should work the same. I suspect @roux's flavor differences are from him using better/different wood in his smoker." CreationDate="2010-10-07T20:59:06.543" UserId="160" />
  <row Id="8551" PostId="7803" Text="Is there only one term? I was hoping for a list.. :D" CreationDate="2010-10-07T21:50:34.213" UserId="819" />
  <row Id="8552" PostId="7919" Score="2" Text="Yet awesome. +1!" CreationDate="2010-10-07T22:11:56.987" UserId="219" />
  <row Id="8553" PostId="5382" Text="Yeah, I've never had to do anything special to the grass-fed organic beef Wegmans (high-end grocery chain) carries. Just as tender, if not more, than their regular steaks." CreationDate="2010-10-07T22:13:23.147" UserId="219" />
  <row Id="8554" PostId="7788" Text="I'm trying this right now with a stretched pizza. The dough is on parchment paper on my pizza peel, with waxed paper on top of it. Will report on how this works." CreationDate="2010-10-07T22:28:59.403" UserId="1601" />
  <row Id="8555" PostId="7926" Text="Mmm ... stuffed peppers : http://cooking.stackexchange.com/questions/588/how-to-prepare-stuffed-peppers" CreationDate="2010-10-08T00:42:51.177" UserId="67" />
  <row Id="8556" PostId="7925" Score="5" Text="This is way too open-ended a question to be of much use here. I suggest you visit www.supercook.com and plug your ingredients into the search engine." CreationDate="2010-10-08T01:21:43.293" />
  <row Id="8557" PostId="7788" Text="@neil if it dries out to much for you with just the paper, I know someplaces use a little olive oil on the dough, but I never have bothered" CreationDate="2010-10-08T01:25:54.267" UserId="446" />
  <row Id="8558" PostId="7788" Text="@sarge_smith - I stretched out the pizza 2 hours before putting sauce and cheese on it and baking it. (I was aiming for a bit over an hour, but the company came later than expected.) It *does* suffer a bit -- the dough loses a bit of taste -- but not very much at all. I'd say that no more than an hour ahead of time would work just fine, and this works very well." CreationDate="2010-10-08T02:34:03.433" UserId="1601" />
  <row Id="8559" PostId="7925" Score="2" Text="I would suggest that you ask individual questions about the more unusual vegetables.  We have a `[culinary-uses]` tag that's been used for some exotic ingredients, like kohlrabi, although it wouldn't be appropriate to ask the same thing about onions.  As it is, I am converting this to Community Wiki as it is looking for a list of things as opposed to a single correct answer.  The community may also vote to close, because as roux mentions, it is still a very open-ended question due to the large number of ingredients and the answers you receive are liable to be a little on the random side." CreationDate="2010-10-08T03:25:11.423" UserId="41" />
  <row Id="8560" PostId="7788" Text="@neil glad it worked out for you, sir" CreationDate="2010-10-08T05:18:09.127" UserId="446" />
  <row Id="8561" PostId="7804" Text="It tends to go off in a week. We use yeast, strong white flour, butter, sugar, salt, water." CreationDate="2010-10-08T07:28:26.683" UserId="2065" />
  <row Id="8562" PostId="7809" Text="Interesting idea - will definitely try this one." CreationDate="2010-10-08T07:29:56.937" UserId="2065" />
  <row Id="8563" PostId="7811" Text="Interesting answer, but I'm sorry - I'm with hobodave on this one. The idea of my sandwiches having a faint vinegar flavour isn't something I'm happy with!" CreationDate="2010-10-08T07:30:55.890" UserId="2065" />
  <row Id="8564" PostId="7807" Text="Yeah, ok - nice solution. Thanks for the thought." CreationDate="2010-10-08T07:31:27.367" UserId="2065" />
  <row Id="8565" PostId="7806" Text="The bread isn't going hard - we keep it in a plastic airtight container, so that's not an issue." CreationDate="2010-10-08T07:33:31.257" UserId="2065" />
  <row Id="8566" PostId="7806" Text="I will think about the sourdough idea but I've never heard of poolish - what is that? Or should I ask it as another question?!" CreationDate="2010-10-08T07:34:00.460" UserId="2065" />
  <row Id="8567" PostId="7820" Score="1" Text="@nunu: thanks for the correction. It seems I learn something new every few hours, and unlearn something wrong every day." CreationDate="2010-10-08T07:43:16.213" UserId="611" />
  <row Id="8568" PostId="7806" Text="@Bluebelle I think that's a big topic worth another question. I made a quick search but nobody has asked that yet here." CreationDate="2010-10-08T07:52:16.350" UserId="1546" />
  <row Id="8569" PostId="7928" Score="1" Text="Is cutting wire mesh to the shape, then pressing gingerbread onto it then baking considered bad form?  you could probably make a gingerbread Gugelheim this way if you wanted ..." CreationDate="2010-10-08T08:22:40.810" UserId="210" />
  <row Id="8570" PostId="4622" Text="I cant stand soya products.  Here in the UK you can get some very good lactose free things (Milk, cheeses and yoghurt - see http://www.lactofree.co.uk/ for details), which I would much rather use than soya.  I'm still searching for lacto free cream however - soya cream is mostly just whitened vegetable oil - it doent cook well at all)." CreationDate="2010-10-08T11:16:16.473" UserId="2010" />
  <row Id="8571" PostId="7928" Text="@Sam yes, as the rules are that everything above the base must be edible (except for lighting) : http://www.pgparks.com/places/eleganthistoric/darnalls_gingerbread_rules.html" CreationDate="2010-10-08T11:25:44.193" UserId="67" />
  <row Id="8572" PostId="7940" Score="1" Text="For cakes, search for a recipe for &quot;cake release&quot; -- it's blend of shortening, oil and flour that you can brush on, and doesn't require flouring the pan afterwards." CreationDate="2010-10-08T11:34:10.583" UserId="67" />
  <row Id="8573" PostId="7934" Text="I tried pouring the window panes in place and it resulted in windows that were far too thick. I didn't recut my windows after baking. I'll try it again this year. Thanks!" CreationDate="2010-10-08T12:20:17.940" UserId="2001" />
  <row Id="8574" PostId="7916" Score="1" Text="a tea spoon of oil on the top of the water reduces the surface tension back down. I always put a but of olive oil in the pot when I cook pasta." CreationDate="2010-10-08T12:40:30.853" UserId="2391" />
  <row Id="8575" PostId="7944" Score="3" Text="so does the salt affect the skin? That's a good thing to know!" CreationDate="2010-10-08T12:42:12.310" UserId="2746" />
  <row Id="8576" PostId="7939" Text="Are you sure? I was under the impression that adding salt had a fairly insignificant effect on the boiling temperature." CreationDate="2010-10-08T12:57:40.177" UserId="1259" />
  <row Id="8577" PostId="7936" Text="Definitely use royal icing, yes." CreationDate="2010-10-08T13:05:24.150" UserId="1816" />
  <row Id="8578" PostId="7936" Text="@justkt- That's funny. It never occurred to me to actually say to use royal icing. I took it for granted." CreationDate="2010-10-08T13:20:49.493" UserId="2001" />
  <row Id="8579" PostId="7918" Text="Well good luck to us! It's finally Friday and hopefully that vendor is out there :) . As an aside, I guess I will be making the dishes on Saturday next week so I may not need to worry too much, though I would like to hear how yours do for future reference." CreationDate="2010-10-08T13:33:08.280" UserId="15" />
  <row Id="8580" PostId="7905" Text="What flavors/herbs/spices did they incorporate into the soup?" CreationDate="2010-10-08T13:36:22.390" UserId="15" />
  <row Id="8581" PostId="7906" Text="Are there particular flavors/herbs/spices that incorporate well aside from nutmeg, or other spices that lend themselves toward sweet and away from savory? I.E. the idea of making a tableau of creamy curry" CreationDate="2010-10-08T13:38:31.463" UserId="15" />
  <row Id="8583" PostId="7953" Score="1" Text="Yes, this recipe is meant to be an analogue, not the traditional recipe." CreationDate="2010-10-08T15:05:28.333" UserId="1393" />
  <row Id="8584" PostId="7954" Text="I know I definitely need a better scale; I actually thought that mine *was* sub-gram as it cost about $30.  It also seems harder than I expected to find pure agar; even in the gigantic T&amp;T store I only managed to spy this one at the last minute on one of the &quot;South East Asia&quot; shelves.  I hoped that it was similar, but now that I think about it, it did have a distinctly sweet aroma and could easily have been nearly half vanilla.  The net weight on the package is 7 g; perhaps I'll just bomb the rest of the package in there and see what comes out." CreationDate="2010-10-08T15:14:47.017" UserId="41" />
  <row Id="8585" PostId="7946" Text="Not all olive oils are the same -- Extra Light Olive Oil is great for high temps (to about 450F) ... Extra Virgin Olive Oil will smoke much earlier, and you're ruining the fruity qualities by heating it." CreationDate="2010-10-08T15:36:49.643" UserId="67" />
  <row Id="8586" PostId="7946" Text="@Joe - good point, I so automatically think that Olive Oil = EVOO that I forgot to clarify." CreationDate="2010-10-08T15:44:59.157" UserId="1816" />
  <row Id="8587" PostId="7954" Text="One other question: The preparation steps include boiling and simmering for 20 minutes, is that necessary to do again in order to activate the agar?  In the HRC it lists a 90° C hydration temperature but I assume the 20 minute simmer time is simply to reduce the mixture; can I just bring the melted gel to a boil briefly after adding more agar, and then set it?" CreationDate="2010-10-08T15:47:07.517" UserId="41" />
  <row Id="8588" PostId="7932" Text="can you share the recipe?" CreationDate="2010-10-08T17:04:56.013" UserId="1816" />
  <row Id="8589" PostId="7956" Score="2" Text="A bad duck maybe?  Have you tried again?" CreationDate="2010-10-08T17:35:22.080" UserId="222" />
  <row Id="8590" PostId="7956" Text="Was it stuffed?" CreationDate="2010-10-08T18:22:23.160" UserId="41" />
  <row Id="8591" PostId="7951" Text="When dealing with hydrocolloids, always always always go by weight. The amounts used are very specific, and volume measurements aren't close enough." CreationDate="2010-10-08T19:13:43.990" />
  <row Id="8592" PostId="7940" Text="I highly suggest [Baker's Joy](http://www.bakersjoy.com/) for baking. It is simply soybean oil and flour pressurized in a can. It sounds like exactly what @Joe is describing." CreationDate="2010-10-08T19:15:56.797" UserId="60" />
  <row Id="8593" PostId="7951" Text="@roux: In general I would agree.  In this case (given that I couldn't get the weight completely accurate) I'd probably have been better off using the volume measurement, which the rest of the recipe was evidently built around.  In any case, going by mass probably wouldn't have helped me if, as Michael seems to have confirmed, the agar I was using wasn't pure enough to begin with; I would have been wrong no matter what I did." CreationDate="2010-10-08T19:44:04.807" UserId="41" />
  <row Id="8594" PostId="7956" Text="Perhaps you could provide a link to the recipe?" CreationDate="2010-10-08T20:02:32.223" UserId="60" />
  <row Id="8595" PostId="7956" Text="No I haven't tried a whole duck again. It wasn't stuffed. I have no idea which recipe it was. This happened about two years ago." CreationDate="2010-10-08T20:20:02.860" UserId="641" />
  <row Id="8596" PostId="7956" Text="It might have been a bad duck. That would have been bad luck. During Christmas season." CreationDate="2010-10-08T20:21:00.310" UserId="641" />
  <row Id="8597" PostId="7951" Text="Yeah, purity was probably the issue. Honestly I'm kind of surprised that T&amp;T didn't have pure... they have everything! (Man, do I miss shopping there when I worked for Thuet... the fish guys would fall all over themselves for us!). I have had very little luck sourcing molecular supplies in Toronto.. have you tried Bakersource in Oakville? They may carry stuff." CreationDate="2010-10-08T20:40:41.207" />
  <row Id="8598" PostId="7940" Text="Honestly, unless time really is of the essence, I don't much see the point in such things. Generally when I'm baking tart shells I need a floured surface to work on anyway... so I butter and flour my pan, tip the excess onto my surface, and life is good." CreationDate="2010-10-08T20:41:44.560" />
  <row Id="8599" PostId="7918" Text="I will keep you posted! Only one vendor was selling cranberry beans last time I went, I am hoping she is not out...but I plan to stock up on whatever I can get my hands on: peppers, beans, eggplant...whatever is left from summer!" CreationDate="2010-10-08T21:18:57.390" UserId="1769" />
  <row Id="8600" PostId="7955" Text="Excellent comment...just about anything can go into soup!" CreationDate="2010-10-08T21:20:26.360" UserId="1769" />
  <row Id="8601" PostId="7925" Text="It is a fairly open-ended question, but it does tie in to &quot;meal planning,&quot; which is challenging even when you pick your own produce (let alone when it's delivered!). This can still be useful and relevant for those who are starting to use Farmer's Markets and cook with seasonal produce." CreationDate="2010-10-08T21:23:03.140" UserId="1769" />
  <row Id="8602" PostId="7688" Text="@roux how would I procure alginate? and how much do I need?" CreationDate="2010-10-08T22:32:49.570" UserId="446" />
  <row Id="8603" PostId="7697" Text="I riced the potatoes into the boiling vinegar water and it did help them hold their shape but the vinegar flavor totally overpowered the dish. I plan on trying it the other way... meaning cook the potatoes with vinegar first, then rice next time." CreationDate="2010-10-08T22:36:34.880" UserId="446" />
  <row Id="8604" PostId="7951" Text="@roux: They did have these gigantic solid... *things* that they referred to as &quot;agar&quot; also, and there seemed to be different colours (or maybe flavours?).  That was the only other thing I saw.  At least I found it; try looking for carrageenan or xanthan gum here.  Try even looking for a sub-gram scale!  (Everyone says Amazon - too bad they don't ship to Canada.)" CreationDate="2010-10-08T22:39:07.183" UserId="41" />
  <row Id="8605" PostId="7951" Text="Sub gram scales... try, I'm not kidding, some of the head shops on Yonge. I think the big solid things are basically candies; agar is used for candies all over the eastern hemisphere. You can order (expensively) the entire _Texturas_ line from the Adrias; there is a distributor in Toronto but I forget the name. albertyferranadria.com has a list of suppliers." CreationDate="2010-10-08T23:05:21.157" />
  <row Id="8606" PostId="7688" Text="You should be able to order it online. try www.albertyferranadria.com and look at their distributors. Willpowder.net is also a provider, I believe." CreationDate="2010-10-08T23:06:40.513" />
  <row Id="8607" PostId="7940" Text="+1 for the self filled pump. Those things rock. Convenience + quality ingredients = win." CreationDate="2010-10-08T23:13:21.400" UserId="1259" />
  <row Id="8608" PostId="7805" Text="That sounds awesome, but I have questions! Rather than hash it out in the comments, I asked a question. Please provide an answer! Thanks. http://cooking.stackexchange.com/questions/7959/how-do-you-smoke-water" CreationDate="2010-10-08T23:17:15.310" UserId="1259" />
  <row Id="8609" PostId="7957" Text="I'll try another duck next Christmas :) Nope, I'll try another duck before Christmas." CreationDate="2010-10-08T23:47:30.613" UserId="641" />
  <row Id="8610" PostId="7960" Text="What do you use it for?" CreationDate="2010-10-08T23:48:13.317" UserId="1259" />
  <row Id="8611" PostId="7960" Text="I haven't yet, but the bright minds at studiokitchen.com use it for making pasta." CreationDate="2010-10-09T00:10:36.927" />
  <row Id="8612" PostId="7964" Text="Is dolphin kosher?" CreationDate="2010-10-09T00:49:08.620" UserId="152" />
  <row Id="8613" PostId="7685" Text="I know this site isn't about nutritional advice, but you should really consider if you want to replace wheat and water (low fat, relatively low calories, no cholesterol) with cheese and eggs (high fat, high calories, high cholesterol)." CreationDate="2010-10-09T00:55:28.117" UserId="152" />
  <row Id="8614" PostId="7964" Score="2" Text="@Brendan: No. Dolphins, if considered fish, as they would have at the time - have no scales. If considered as a mammal, they neither chew cud nor have cloven hooves." CreationDate="2010-10-09T01:51:04.057" UserId="60" />
  <row Id="8615" PostId="7964" Score="1" Text="Bingo. Same goes for whale, shark, all encephalopods, crustaceans, and molluscs, otters, polar bears..." CreationDate="2010-10-09T01:57:14.940" />
  <row Id="8616" PostId="7549" Score="1" Text="also crazy important for cutting maki is a damp towel to moisten your knife edge between cuts.  If you don't do this, you will pull the fillings and nori with the blade, and be unable to achieve clean cuts." CreationDate="2010-10-09T02:51:23.967" UserId="446" />
  <row Id="8617" PostId="7951" Text="@roux: Yeah, *one* of the salespeople was helpful enough to recommend the Hemp Store.  I guess it sorta makes sense (as Michael says - thanks, drug dealers!)" CreationDate="2010-10-09T02:54:10.983" UserId="41" />
  <row Id="8618" PostId="7954" Text="I ended up doing exactly this - tossing the entire rest of the package into the mix.  It actually came out OK, although the nuts  were a little soft after having been boiled.  I think the recipe itself needs a few tweaks, but at least I've got the general idea now." CreationDate="2010-10-09T02:55:21.713" UserId="41" />
  <row Id="8619" PostId="7951" Text="Hahhaaha. The Friendly Stranger might, though my understanding is they generally shy away from things that aren't really marijuana-centric. I have no idea, haven't been in there in years. The sketchier stores on Yonge tend to cater more to.. uh.. other entrepreneurs in the recreational substances market, and thus carry more accessories." CreationDate="2010-10-09T03:09:17.373" />
  <row Id="8620" PostId="7935" Text="Clarification: is there a good guideline when to use olive oil when frying? is that when I need a liquid to fry something on?  &#xA;&#xA;What are the mechanics of using olive oil when frying?" CreationDate="2010-10-09T03:10:28.973" UserId="2744" />
  <row Id="8621" PostId="7932" Text="@justkt added the recipe for you" CreationDate="2010-10-09T03:13:35.617" UserId="446" />
  <row Id="8623" PostId="7905" Text="6 c chicken stock &#xA;1 1/2 tsp salt&#xA;4 c pumpkin puree&#xA;1 c chopped onion&#xA;1/2 tsp chopped fresh thyme&#xA;1 clove garlic, minced&#xA;1/2 c heavy cream&#xA;5 whole black peppercorns&#xA;     Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. &#xA;     Puree the soup in small batches (1 cup at a time) using a food processor or blender. &#xA;     Return to pan, and bring to a boil. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley, if desired." CreationDate="2010-10-09T04:52:16.080" UserId="2239" />
  <row Id="8624" PostId="7954" Text="@aaronut sorry, I didn't see your followup question until tonight. I've never boiled agar for anything like 20 minutes. As long as it comes up to the hydration temperature and then gets sheared thoroughly, you should be fine." CreationDate="2010-10-09T05:21:00.927" UserId="1393" />
  <row Id="8625" PostId="7970" Score="4" Text="Sounds like a terrible idea, but maybe your meat would have rhythm? Mambo chicken?" CreationDate="2010-10-09T05:25:46.860" UserId="1393" />
  <row Id="8626" PostId="7971" Text="+1: Also, treated wood tends to release a lot of PCBs when burned. Cancer city." CreationDate="2010-10-09T05:27:06.560" UserId="218" />
  <row Id="8627" PostId="7966" Score="2" Text="Yeah, it is supposed to just be a subtle flavor; if you like more garlic, it is perfectly fine to saute it and add to the fondue instead." CreationDate="2010-10-09T05:41:53.363" UserId="1393" />
  <row Id="8630" PostId="7971" Score="1" Text="Cyanide and arsenic have mostly been phased out for pressure treated wood since about 2002, but they still use some pretty nasty chemicals in the stuff that you wouldn't want to ingest." CreationDate="2010-10-09T12:05:18.957" UserId="67" />
  <row Id="8631" PostId="7961" Score="1" Text="+1, We recently switched to vinegar as our main surface cleaner in our kitchen. It works really, really well. I was kind of surprised." CreationDate="2010-10-09T13:20:23.493" UserId="1259" />
  <row Id="8633" PostId="7961" Text="Vinegar is also cost-effective, too. :)" CreationDate="2010-10-09T17:27:00.713" UserId="2125" />
  <row Id="8634" PostId="7935" Text="I almost exclusively use olive oil for anything I don't use butter for. The only time I'll use veg oil is for very high heat applications; deep frying, shallow frying, hard searing." CreationDate="2010-10-09T19:21:03.483" />
  <row Id="8635" PostId="7935" Text="Oh, and oils like sesame, truffle, high-end olive oil etc, I only ever use for finishing." CreationDate="2010-10-09T19:25:40.633" />
  <row Id="8636" PostId="7981" Text="I never knew that. I believe I bought a farm-bred duck." CreationDate="2010-10-09T19:49:27.393" UserId="641" />
  <row Id="8637" PostId="7979" Score="4" Text="I personally just used sushi rice to make risotto just the other night and it was some of the best I've ever made" CreationDate="2010-10-09T20:00:32.390" UserId="446" />
  <row Id="8638" PostId="7831" Text="@Arafangion, we're talking about salted cod, it will keep for months. I believe the 'real' cod is not chewy but moist and flaky. If it's chewy then it's not real cod. http://en.wikipedia.org/wiki/Gadus" CreationDate="2010-10-09T20:05:44.907" UserId="641" />
  <row Id="8644" PostId="7984" Text="Very interesting, I will have to try this.  Two thanksgivings ago, my father started making &quot;stuffing cakes&quot; if you will, stuffing in a muffin tin and they are quite delicious.  Crispy sides all around and who does not like stuffing?  I will have to try the muffin tin for meatballs and report back!" CreationDate="2010-10-09T21:32:21.273" UserId="1511" />
  <row Id="8646" PostId="7989" Score="2" Text="Salt will actually enhance the sweetness, not eliminate it." CreationDate="2010-10-09T22:01:38.493" UserId="446" />
  <row Id="8647" PostId="7982" Text="To be specific about meat, the cloven hooves and cud-chewing is for mammals. For birds, there's actually a list in the bible (http://www.oukosher.org/index.php/articles/single_print/10264). It comes down to the fact that kosher birds generally aren't birds of prey or scavengers. For animals that swim, they must have fins and scales. (There are some marginal cases here, like swordfish, which have scales as young animals, but lose them as they get older.)" CreationDate="2010-10-09T22:13:25.410" UserId="1887" />
  <row Id="8648" PostId="7980" Score="5" Text="That's part of why technique is important -- don't rinse the rice, like you would for sushi rice, and stir to rub off the sharch as it cooks, and it'll thicken just fine.  There are some subtle differences in varieties, but when all you have is a spanish or asian short grain rice, and you want risotto, it works fine." CreationDate="2010-10-09T23:01:36.543" UserId="67" />
  <row Id="8649" PostId="7991" Score="1" Text="Adding savory ingredients sounds like a very good idea.  I think I'd be slightly concerned about losing some of the flakiness/mealiness with the addition of more flour and ending up with a rather glutinous quickbread (and the prepared mixes already tend to be more glutinous than a quickbread ought to be).  Depends on the quantities though, obviously." CreationDate="2010-10-10T04:16:35.767" UserId="41" />
  <row Id="8650" PostId="7991" Text="@aaronut as long as the leavening (read baking soda) maintains the right level the crumb shouldn't be affected to much. The structure of a quick bread is created by the proteins in the egg combining with the flour, as the gluten in the flour doesn't have time to form in those types of recipes. That;s why you aren't supposed to let them sit for an extended period of time or they get tough.  At least that's how I understand it..." CreationDate="2010-10-10T04:47:02.687" UserId="446" />
  <row Id="8651" PostId="7781" Score="3" Text="It's even easier if you plan ahead. I split the ground beef up into 1 lb chunks, put them in ziplock bags and squish them flat before freezing. They thaw nicely in the microwave in about 3 minutes." CreationDate="2010-10-10T04:55:37.827" UserId="649" />
  <row Id="8653" PostId="4231" Text="Yeah, this sounds like the right approach. The Pasta should be even slightly hard when you put it into the sauce however. You definitely need to cook it in the water first though." CreationDate="2010-10-10T16:26:25.400" UserId="1123" />
  <row Id="8654" PostId="4229" Score="1" Text="Fideuá. Fideos are vermicelli in Spanish. http://spanishfood.about.com/od/maincourses/r/Fideua.htm" CreationDate="2010-10-10T17:46:53.887" UserId="641" />
  <row Id="8655" PostId="7994" Score="2" Text="As you've identified, the key is that the amount of sugar is the mass. The use of the volume measure is misleading here. It's a slightly weird american practice." CreationDate="2010-10-10T18:40:11.727" UserId="2763" />
  <row Id="8656" PostId="8010" Text="Good question. While I'm not sure, I'd be inclined to think onions contain an enzyme that help tenderise the meat. The cooking together may even help activate the enzyme. In a similar role, pineapple is used to tenderise gammon steak." CreationDate="2010-10-10T19:06:53.827" UserId="1123" />
  <row Id="8657" PostId="7956" Text="I've experienced this with duck before - it comes out tasting mostly like liver. I recommend marinating and stuffing to ensure it doesn't become too dry." CreationDate="2010-10-10T20:08:21.093" UserId="2763" />
  <row Id="8658" PostId="8004" Text="We can't really answer questions like this; we can't see or test the mold to see if it is dangerous or not. Follow what the book says, consult your physician." CreationDate="2010-10-10T21:19:55.680" />
  <row Id="8659" PostId="8010" Score="2" Text="Onions do not contain such enzymes." CreationDate="2010-10-10T21:20:35.833" />
  <row Id="8660" PostId="8005" Score="1" Text="This is not how to make ganache, will significantly lengthen the preparation process due to having to chill further, is more likely to separate, and is generally an unnecessary step." CreationDate="2010-10-10T21:27:25.083" />
  <row Id="8661" PostId="8016" Score="3" Text="In other words, there's no *functional* reason for this ingredient, it's purely for flavour." CreationDate="2010-10-10T21:57:55.530" UserId="41" />
  <row Id="8662" PostId="8004" Text="My question isn't really is my particular mould (UK spelling for those who keep correcting my 'typos') dangerous but more what signs do you look out for when curing meats to limit the danger of eating bad (mouldy) meat. I think this is perfectly valid question for a site like this as this is a cookery method and I am looking for advice essentially on how to detect if it is cooked (preserved) correctly." CreationDate="2010-10-10T22:12:19.143" UserId="2761" />
  <row Id="8663" PostId="8006" Text="I think you are mistaken, I am curing as a slab rather than rolled so removing the outer layer isn't really feasible. When you see pancetta slabs in a deli they haven't removed the outer layer." CreationDate="2010-10-10T22:14:50.550" UserId="2761" />
  <row Id="8664" PostId="8020" Score="1" Text="http://www.foodwithlegs.com/?p=1442 was the other site I read for advice on this but I couldn't post two links on one post because I don't have enough rep yet." CreationDate="2010-10-10T22:32:59.247" UserId="2761" />
  <row Id="8665" PostId="8020" Text="probably makes more sense to put this all in the original question. if you don't have the rep I'll be happy to do it for you." CreationDate="2010-10-10T22:34:58.343" />
  <row Id="8666" PostId="8004" Text="Ah. It seemed like you were asking the much more specific question--_Is this still safe to eat?_--and not so much the general question." CreationDate="2010-10-10T22:35:53.710" />
  <row Id="8667" PostId="8006" Text="No, I mean after you cut off a slice - try not eating the outer layer." CreationDate="2010-10-10T22:42:01.303" UserId="2763" />
  <row Id="8668" PostId="8020" Score="1" Text="I was going to accept this as the answer in a couple of days if no one posted anything more authoritative. I'm fairly new to the site but isn't it best (even when answering your own questions) to put the answer as an answer rather than part of the question?" CreationDate="2010-10-10T22:43:04.983" UserId="2761" />
  <row Id="8669" PostId="8004" Text="Good point! I've edited the question to better convey my intent rather than the &quot;am I going to die if I eat this&quot; stance that it may have had originally!" CreationDate="2010-10-10T22:44:40.617" UserId="2761" />
  <row Id="8670" PostId="8020" Text="People don't always read down. Always better to update the question if you have found the answer--or an answer--yourself." CreationDate="2010-10-10T22:45:36.637" />
  <row Id="8671" PostId="8020" Score="3" Text="They don't need to read down if this is the accepted answer then it will be the top one, if someone posts something better I will accept theirs and then it will logically display correctly without me pushing a better answer down by posting my answer in the question. I read the advice on meta (and StackOverflow meta) on answering your own questions to ensure I complied with the accepted etiquette before posting and I believe I am in line with the general consensus." CreationDate="2010-10-10T22:55:55.803" UserId="2761" />
  <row Id="8672" PostId="8010" Text="Marinade on a good steak does nothing but help you ruin it. Good quality steak, high heat and maybe, just maybe salt and pepper is the way to go.  Maybe a flank or something but what kind of steak are we talking about ?" CreationDate="2010-10-11T00:29:26.657" UserId="1511" />
  <row Id="8673" PostId="3923" Text="I was surprised that my guineafowl was ready 30 minutes before the time suggested by the recipe.  Now I know my meat thermometer is working OK!" CreationDate="2010-10-11T00:37:48.383" UserId="2766" />
  <row Id="8674" PostId="7935" Text="Olive oil is now in spray cans too." CreationDate="2010-10-11T01:09:26.573" UserId="1502" />
  <row Id="8675" PostId="8013" Text="The techniques used for getting sugar as brown as you wish have been discussed in a [previously asked question](http://cooking.stackexchange.com/q/6732).  The time should be closer to half an hour than 5 minutes." CreationDate="2010-10-11T02:33:57.357" UserId="183" />
  <row Id="8676" PostId="7960" Text="Why not use liquid smoke?  It is produced almost the same way but some of the [tar removed through filtration.](http://www.google.com/patents?vid=USPAT5637339)" CreationDate="2010-10-11T03:36:53.250" UserId="183" />
  <row Id="8677" PostId="7960" Text="I don't know what it is, but I just find the flavour of liquid smoke not very pleasant. Too intense and difficult to titrate? Maybe. I don't know. But the times I have had to use it in cooking--even under the direction of a much more experienced chef--I have not enjoyed the flavour at all. Different strokes I suppose." CreationDate="2010-10-11T03:44:25.890" />
  <row Id="8678" PostId="7992" Text="Besides the glycemic index one should also consider the benefits or problems of consuming too much fructose.  Unlike glucose, fructose is metabolized by your liver." CreationDate="2010-10-11T03:45:12.360" UserId="183" />
  <row Id="8679" PostId="8020" Text="Actually, self-accepts don't get sorted to the top like other accepted answers; they'll only be at the top if they're the highest voted.  That said, don't worry, you're doing the right thing by posting this as an answer." CreationDate="2010-10-11T04:02:28.313" UserId="41" />
  <row Id="8680" PostId="7989" Text="Depending on the amount of salt. Modern breads and bread mixes are low on salt. For 0,5 kg of flour, add 0,5 teaspoon of salt and it should be salty (as the question is about bread mixes) go down from that." CreationDate="2010-10-11T08:11:35.687" UserId="641" />
  <row Id="8681" PostId="7989" Text="Maybe a small pinch of salt will enhance sweetness, but believe me, as you add salt, it will become savory in the end." CreationDate="2010-10-11T08:12:30.663" UserId="641" />
  <row Id="8682" PostId="7894" Text="...and then Friday she didn't even have any cranberry beans" CreationDate="2010-10-11T13:06:44.307" UserId="15" />
  <row Id="8683" PostId="8016" Text="Yup, it's just taste. Onions don't tenderize meat." CreationDate="2010-10-11T13:40:25.330" UserId="218" />
  <row Id="8684" PostId="8029" Text="I'm OK with the price, although I think the size is a bit of a deal breaker (it actually says 53 lbs, I laughed at the word &quot;portable&quot;).  Being able to use reusable containers would obviously make it a lot more cost-effective and it's also way more convenient to seal something not-quite-solid in a canister.  Still, this is pretty close, and the &quot;chamber&quot; keyword might help my search." CreationDate="2010-10-11T15:03:52.287" UserId="41" />
  <row Id="8685" PostId="8029" Text="@Aaron, Whoops on the weight. I got confused because it's 30lbs lighter than it's 'brother'. I think that chamber models will get bigger and more expensive with more searching, unfortunately." CreationDate="2010-10-11T15:08:17.990" UserId="1259" />
  <row Id="8686" PostId="8029" Text="Searching for chamber sealers, I quickly found the [miniVAC](http://www.vac-star.com/en/p1-miniVAC.html); no idea if it's any good but looks promising." CreationDate="2010-10-11T15:11:59.397" UserId="41" />
  <row Id="8688" PostId="8029" Text="@aaron, the minivac looks interesting. Did you find a price on it? I did a quick google and didn't see any obvious retailer." CreationDate="2010-10-11T15:16:49.597" UserId="1259" />
  <row Id="8689" PostId="8031" Score="1" Text="Haha on roommates - been there, done that.  Unless they know how to cook (and clean), forget it!" CreationDate="2010-10-11T15:17:37.603" UserId="41" />
  <row Id="8690" PostId="8031" Text="@aaron, hehe, my wife actually taught me how to do both of those. All though, in the long run, we decided it was easier to pay someone else to clean..." CreationDate="2010-10-11T15:18:49.137" UserId="1259" />
  <row Id="8691" PostId="8029" Text="Apparently it's [not cheap](http://www.addelice.com/shop/default/sous-vide-cookery/minivac-chamber-vacuum-sealer.html) (€1,350).  I'd definitely want to get more information before splurging on one of those, especially since I wouldn't be using it for sous-vide (at least not yet)." CreationDate="2010-10-11T15:23:39.320" UserId="41" />
  <row Id="8692" PostId="8029" Text="@aaron, Sous Vide is definitely worth the time, cost, and energy. But that's another topic all together." CreationDate="2010-10-11T15:35:35.227" UserId="1259" />
  <row Id="8693" PostId="4229" Text="Fideos, for sure - in fact I have two recipes for them on my blog, but those are made with dried pasta, not fresh." CreationDate="2010-10-11T15:42:08.593" UserId="1393" />
  <row Id="8694" PostId="8018" Score="2" Text="Agreed; I've never had this happen either. The only other reason I can think of that might cause the problem is if somehow water (even a tiny bit) is being introduced before the cream. That will cause seizing. Another way to make ganache is to microwave the cream and chocolate together. Very efficient and clean for small batches." CreationDate="2010-10-11T15:44:15.903" UserId="1393" />
  <row Id="8695" PostId="7994" Text="so are you saying I should ignore the 3:4 ratio (by volume) they recommend and use less? If I use the 3:4 ratio, I am getting exactly the same amount of calories." CreationDate="2010-10-11T18:59:37.677" UserId="140" />
  <row Id="8696" PostId="8038" Text="Excellent suggestion! Although, probably too late for Ward's Thanksgiving bird..." CreationDate="2010-10-11T20:01:03.573" UserId="86" />
  <row Id="8697" PostId="8038" Text="Or you could just buy a kosher turkey -- the koshering process involves salting the meat, so it's essentially pre-brined." CreationDate="2010-10-11T20:04:12.310" UserId="1887" />
  <row Id="8698" PostId="7994" Text="92% is &quot;as high as&quot;. Wiki links to several sources ranging between 56% and 92%, so it probably varies from brand to brand. If you're counting calories, it'd probably be worth reducing the amount of agave you use beyond their recommended 3:4 ratio and see how it affects taste." CreationDate="2010-10-11T20:14:08.010" UserId="219" />
  <row Id="8699" PostId="8031" Text="water displacement - good idea..." CreationDate="2010-10-11T20:59:23.050" UserId="215" />
  <row Id="8700" PostId="8038" Score="5" Text="Errrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr... no. Brining adds moisture. Koshering _reduces_ moisture by removing blood." CreationDate="2010-10-11T21:10:00.357" />
  <row Id="8701" PostId="8040" Text="This is an excellent suggestion. I'm often annoyed by the fat left on the back. How do you go about flipping a red hot turkey?" CreationDate="2010-10-11T21:13:43.047" UserId="2001" />
  <row Id="8702" PostId="8040" Text="I've never tried upside down, I put the turkey on one side, then the other, and I use these to turn it over: http://www.crateandbarrel.com/kitchen-and-food/serving-utensils/turkey-lifters-set-of-two/f34056" CreationDate="2010-10-11T21:19:00.377" UserId="266" />
  <row Id="8703" PostId="8041" Text="I would say the only reason to remove it is to avoid it getting over your beans at the end (you get it with pretty much every other kind of bean)." CreationDate="2010-10-11T21:26:17.323" UserId="2763" />
  <row Id="8704" PostId="8041" Text="And I have never tried using it as an ingredient." CreationDate="2010-10-11T21:26:34.030" UserId="2763" />
  <row Id="8705" PostId="1234" Score="1" Text="A friend has told me that white mould on white-mould-covered cheese is identical to the other outside mould, based on his experiments. My conclusion is that you can treat brie-like cheese like cheddar in this regard." CreationDate="2010-10-11T21:32:45.420" UserId="2763" />
  <row Id="8706" PostId="8041" Text="For some reason I feel like I get more with chickpeas, but you're right, it does happen with other beans.  With regard to getting it on the beans: most things I use chickpeas for (hummus, falafel, curries), I feel like the foam would just sort of blend in and not be noticed. Maybe not, though." CreationDate="2010-10-11T22:07:12.570" UserId="220" />
  <row Id="8707" PostId="8042" Score="1" Text="and/or herbed butter under the skin, which also helps crisp the skin. and/or injecting the bird (using a wide gauge syringe and needle; try restaurant supply stores or williams sonoma maybe) with melted butter &amp; herbs." CreationDate="2010-10-12T00:15:04.087" />
  <row Id="8708" PostId="8041" Text="I have never tired using that foam as an ingredient. Could be very interesting though..." CreationDate="2010-10-12T00:17:45.283" />
  <row Id="8709" PostId="8029" Score="1" Text="@Aaron if you're planning on getting into sous vide, may as well plan ahead. Would be silly to have to get a different model at a later date, no? Having used chamber sealers professionally, trust me, you want them over the home sort." CreationDate="2010-10-12T00:21:27.930" />
  <row Id="8710" PostId="8029" Text="@roux: I'm not really planning to get into sous-vide, though, I don't have room here for that kind of thing - it's purely for preservation.  The miniVAC does appear to be a chamber sealer, mind you, but it's also priced accordingly." CreationDate="2010-10-12T01:19:07.607" UserId="41" />
  <row Id="8711" PostId="8032" Text="Which model is this?  I remember a few reviews I read where people said that their old Food Savers were built like tanks but all of the new ones are built like pintos.  I wonder if it's still possible to get these 6-year-old models." CreationDate="2010-10-12T03:15:21.087" UserId="41" />
  <row Id="8712" PostId="6914" Text="In what universe is there not a flavour in peppers? Sorry, but that alone calls much of this answer into serious question. The way capsaicin acts is correct, but I find your conclusions questionable at best." CreationDate="2010-10-12T07:23:18.337" />
  <row Id="8713" PostId="8044" Text="I'm not sure, but if I find them I tend to chuck them." CreationDate="2010-10-12T09:35:33.150" UserId="210" />
  <row Id="8714" PostId="8021" Text="Heart attack central! Will have to try this out.." CreationDate="2010-10-12T09:59:02.993" UserId="719" />
  <row Id="8715" PostId="8048" Score="1" Text="plus, stuffing a bird means the entire wodge of stuffing needs to be fully cooked to the same safe internal temperature as the bird in question. Which means you will--as anyone who has eaten a fully cooked stuffed bird can attest--dry the thing out." CreationDate="2010-10-12T11:32:27.560" />
  <row Id="8716" PostId="8047" Text="I'm not sure this is a correct answer.  White mould is quite common on cured dry sausages.  On Cacciatora sausages, I expect to see white mould." CreationDate="2010-10-12T13:48:13.280" UserId="1148" />
  <row Id="8717" PostId="1560" Score="1" Text="Although, often Larousse isn't practical if you aren't running an estate kitchen.  Look at the recipes for Demi-glace, or even stock.  ... Start with one cow, one goat, hindquarters of a deer, 2 pigeons, one incontinent, three legged chicken..." CreationDate="2010-10-12T13:51:25.457" UserId="1148" />
  <row Id="8718" PostId="8040" Score="2" Text="What I used yesterday evening to flip her over was just two (cloth) towels. No need to penetrate the skin then. (Not sure if it matters all that much though.)" CreationDate="2010-10-12T15:09:51.423" UserId="1163" />
  <row Id="8719" PostId="8046" Text="Interesting idea... I don't have access to one or I would try it." CreationDate="2010-10-12T15:15:24.807" UserId="1393" />
  <row Id="8720" PostId="8042" Score="1" Text="@roux: Actually, even Walmart carries flavor injector syringes now(!) (Or, at least my local one does)" CreationDate="2010-10-12T15:24:44.023" UserId="160" />
  <row Id="8721" PostId="8049" Score="2" Text="If you want to go even hotter than Robert's answer, look for industrial thermocouples. Type K or N, for example, will get you FAR hotter than you'd ever want to cook at (unless you're cooking clay)" CreationDate="2010-10-12T15:28:29.023" UserId="160" />
  <row Id="8722" PostId="8022" Text="The obvious solution is to scale your recipe up." CreationDate="2010-10-12T15:29:54.307" UserId="160" />
  <row Id="8723" PostId="8049" Score="1" Text="@derobert - I think you should include your comment as an answer" CreationDate="2010-10-12T15:31:08.157" UserId="87" />
  <row Id="8724" PostId="8038" Text="@hobo, it seems you have become the Jon Skeet of cooking.  Everything you say is gold. (Apparently)" CreationDate="2010-10-12T15:51:57.960" UserId="923" />
  <row Id="8725" PostId="8032" Text="It's a Vac 550; you might be able to find one on eBay or perhaps at a local secondhand-goods outlet. [I checked my records and it turns out I got mine in 2001, so it's lasted even longer than I thought!]" CreationDate="2010-10-12T16:09:27.430" UserId="2770" />
  <row Id="8726" PostId="8053" Score="3" Text="pot roasts are actually braising (cooking partially submerged in liquid), even though the cut is a 'roast', the process is not roasting." CreationDate="2010-10-12T16:16:32.053" UserId="67" />
  <row Id="8727" PostId="8038" Text="@Justin: Nah, I just watched every Good Eats episode three times over. I'd say Darin Sehnert is the John Skeet of cooking, but he doesn't seem to be active any more :(" CreationDate="2010-10-12T16:28:35.230" UserId="60" />
  <row Id="8731" PostId="8048" Score="1" Text="@roux: The secret is to make the stuffing blazing hot to start with. That way the temperature doesn't have as far to go. When I stuff mine, I mix the dry ingredients with wet ingredients that are (literally) boiling hot. Couple of turns with a spatula, spoon it into the bird, throw it right in the oven." CreationDate="2010-10-12T18:59:23.213" UserId="218" />
  <row Id="8732" PostId="6374" Text="2L sitting tap water = 2L distilled water (and is terrific for house plants!)" CreationDate="2010-10-12T19:28:19.133" UserId="15" />
  <row Id="8733" PostId="7993" Score="1" Text="Wow that is so gross" CreationDate="2010-10-12T19:30:25.650" UserId="15" />
  <row Id="8734" PostId="8038" Text="@roux -- I looked into it further, and the rinsing and soaking after packing in salt will add much of the moisture back in. See my answer below for a reference from Cooks Illustrated." CreationDate="2010-10-12T19:33:26.843" UserId="1887" />
  <row Id="8735" PostId="8040" Score="1" Text="I don't poke the turkey with those things, I use them to lift it up, and sort of roll it over.  A pair of silicone hot mitts would work well." CreationDate="2010-10-12T20:23:29.817" UserId="266" />
  <row Id="8736" PostId="8041" Text="+1 for the interesting question." CreationDate="2010-10-12T21:02:10.347" UserId="641" />
  <row Id="8737" PostId="108" Text="This is great! My aunt had one of these and I've been looking for one ever since." CreationDate="2010-10-12T21:17:06.770" UserId="641" />
  <row Id="8738" PostId="8065" Text="I'm not entirely convinced that cooked ground beef would really bind without a decent amount of sauce (or egg or some other binder), so instead of leaking out it would sort of *fall* out.  It might not need the whole half-cup though.  How much corn starch would you recommend for something like this?  A teaspoon maybe?" CreationDate="2010-10-12T22:56:00.957" UserId="41" />
  <row Id="8739" PostId="8065" Text="I'd say make a slurry of say 1/2c water, 1/4c bbq sauce, 1tsp cornstarch and add it to your ground beef. Let it cook down (I'm basically thinking how taco packets work here) until it's close to where you want it; continued heat in the oven should finish binding." CreationDate="2010-10-12T23:01:06.973" />
  <row Id="8741" PostId="8065" Text="So I tried this, after adjusting the ratios a bit (less water) and adding various other flavours; it worked OK.  Reducing it was actually very important and I probably should have waited even longer (I did it on medium heat for about 20 minutes).  I also used a mesh sieve to strain all the loose fat before filling the cups.  This recipe clearly needs an emulsifier; I'm thinking that an egg might have actually killed two birds with one stone, but too late for that now.  I cannot even imagine how gross this would have been just following the original recipe." CreationDate="2010-10-13T01:09:45.463" UserId="41" />
  <row Id="8747" PostId="8063" Text="Well I *am* vegan, and I actually *do* boil up vats at a time--when I cook beans I always pressure can 12-14 quarts of them. I might save some and try them for an egg white substitute and see how it does." CreationDate="2010-10-13T05:52:07.550" UserId="220" />
  <row Id="8749" PostId="8065" Text="Glad to hear it worked! I'm not so sure about an egg working very well in this situation, unless you do as suggested below and essentially make patties/meatballs." CreationDate="2010-10-13T06:22:57.080" />
  <row Id="8752" PostId="8070" Score="1" Text="+1 great question. I don't have much experience with confit, but I've seen a number of places recently tout the benefits of sous vide confit. The primary benefit being the need for a relatively small amount of fat (it's still significant but much lower than normal methods) since everything gets vacuum sealed before cooking." CreationDate="2010-10-13T13:56:18.117" UserId="1259" />
  <row Id="8753" PostId="8065" Text="I'm going to try this again at some indeterminate point in the future using an hour-long reduction and soy lecithin, which I've recently been informed is carried by a local health food store.  For now, I'll go with this answer.  If you don't mind, I'm going to copy the suggestion from your comment into your answer so that I can accept it." CreationDate="2010-10-13T14:04:52.503" UserId="41" />
  <row Id="8754" PostId="8069" Text="This looks good too and I've upvoted it; for this particular meal I was trying to get away from the meatloaf/meatball/hamburger texture, although I don't doubt that it would be much more stable this way." CreationDate="2010-10-13T14:07:21.483" UserId="41" />
  <row Id="8758" PostId="8059" Text="The context in which I had heard of &quot;broasting&quot; was not under the trade-marked form - but that could just as easily have been sloppy usage on the part of those I've heard it from :)" CreationDate="2010-10-13T14:57:44.110" UserId="1352" />
  <row Id="8760" PostId="8072" Text="so could I add rice flour to the mix to increase the starch content? And this recipe produced a layered block that you then sliced, do same as they come out of the pan or indiviually slice the &quot;crepes&quot;?" CreationDate="2010-10-13T15:42:14.193" UserId="446" />
  <row Id="8761" PostId="8072" Text="@sarge_smith - what I saw was rice flour plus a good mixture of tapioca starch as opposed to all rice (for example).  Individually slice the 'crepes' as they come out." CreationDate="2010-10-13T15:46:30.123" UserId="1816" />
  <row Id="8763" PostId="2462" Text="@arafangion: Edited to make is less absolute." CreationDate="2010-10-13T15:49:21.977" UserId="1148" />
  <row Id="8764" PostId="8069" Text="What texture are you trying to achieve? If you want to start from a slurry base like the original, just cooking it down longer should let you get to the non-runny stage, especially if you drain the meat between adding the bbq sauce." CreationDate="2010-10-13T15:56:46.857" UserId="446" />
  <row Id="8765" PostId="8072" Text="ahh... so I am basically working from a bunk recipe. Thanks" CreationDate="2010-10-13T15:58:03.563" UserId="446" />
  <row Id="8766" PostId="8072" Text="@sarge_smith - let me know how an alternative recipe goes." CreationDate="2010-10-13T16:00:57.060" UserId="1816" />
  <row Id="8767" PostId="8082" Text="I agree, and I usually bake them with a bit of water in the oven until they soften, and &quot;squeeze&quot; them out" CreationDate="2010-10-13T16:19:01.060" UserId="87" />
  <row Id="8768" PostId="8063" Text="Well, there you go, then. ;-p  Let me know how the experiment turns out." CreationDate="2010-10-13T16:45:22.270" UserId="2781" />
  <row Id="8769" PostId="8083" Text="I'd rather keep the layers intact, but I wouldn't mind losing some of the middle ones." CreationDate="2010-10-13T16:51:03.013" UserId="87" />
  <row Id="8770" PostId="2462" Text="+1 Right you are." CreationDate="2010-10-13T18:09:36.147" UserId="641" />
  <row Id="8771" PostId="8085" Score="1" Text="You might need to change water every couple of days, but other than that, this answer is spot on." CreationDate="2010-10-13T18:13:18.730" UserId="229" />
  <row Id="8773" PostId="8085" Score="2" Text="+1 &quot;you're doing it wrong&quot;" CreationDate="2010-10-13T19:25:21.257" UserId="1259" />
  <row Id="8774" PostId="8076" Text="Could you say why you're attempting to do this?  There might be different suggestions based on what the end goal is.  (eg, the mention of making a bowl)" CreationDate="2010-10-13T20:44:58.690" UserId="67" />
  <row Id="8775" PostId="8075" Text="Your link for Cooking For Geeks is wrong but I googled it and found an interesting article taken from it here http://gizmodo.com/5643281/the-science-of-collagen++and-how-to-make-mean-duck-confit++from-cooking-for-geeks based on this it looks like high collagen content of the meat benefits most from confit. In the article it highlights brisket as a high collagen meat, can anyone recommend any others?" CreationDate="2010-10-13T21:01:07.763" UserId="2761" />
  <row Id="8776" PostId="8088" Score="1" Text="Odd, since this question was asked I got a butter crock and have been keeping my butter in it.  It has worked great.  What is your average room temperature?  I keep my apartment around 70°F." CreationDate="2010-10-13T21:11:00.967" UserId="50" />
  <row Id="8777" PostId="8089" Text="I have in fact considered silica gel.  I have some coming by mail, I'll report back if I see any difference." CreationDate="2010-10-13T21:35:05.343" UserId="2045" />
  <row Id="8778" PostId="8090" Score="1" Text="@user1575 - could you clarify what information you are looking for further, please?" CreationDate="2010-10-13T21:59:32.920" UserId="1816" />
  <row Id="8779" PostId="5827" Text="I've never found things salty with brining and I've stuff brined bird many times." CreationDate="2010-10-13T22:27:10.317" UserId="124" />
  <row Id="8780" PostId="8090" Score="3" Text="@user1575: I've tried to flesh out your question a bit... If this isn't what you were looking for, please clarify!" CreationDate="2010-10-13T22:28:15.030" UserId="86" />
  <row Id="8781" PostId="8075" Text="Thanks.  I fixed the link." CreationDate="2010-10-14T02:30:32.940" UserId="183" />
  <row Id="8782" PostId="8089" Text="Opening the door _will_ lower the humidity, that's basically the same technique used in a lumber-drying kiln: open the vents to let the moist air out, dryer air will be drawn in." CreationDate="2010-10-14T03:43:44.633" UserId="266" />
  <row Id="8783" PostId="7932" Text="FWIW, I'd just buy rice noodles - you've got your work cut out for you just with the other ingredients." CreationDate="2010-10-14T06:04:47.287" UserId="1502" />
  <row Id="8784" PostId="4954" Text="IMPORTANT NOTE: purple yam is delicious." CreationDate="2010-10-14T06:13:12.717" UserId="1502" />
  <row Id="8785" PostId="3671" Text="The process I gave you below is less labour intensive, will give you a better result, and allows you much more precise control over the degree of caramelization. In addition, I would not use brown sugar for making a caramel, as the presence of molasses within the sugar changes how it behaves." CreationDate="2010-10-14T08:04:48.993" />
  <row Id="8786" PostId="3671" Text="If, however, you want to use condensed milk, see below." CreationDate="2010-10-14T08:05:06.653" />
  <row Id="8787" PostId="253" Text="Heston Blumenthal did something similar on on of his &quot;In Search of Perfection&quot; programmes. As I recall he heated the pan for a long time on the hob then flipped it over, dropped his pizza on to it and then put it in an oven that had been pre-heated to it's maximum temperature." CreationDate="2010-10-14T11:44:55.637" UserId="2761" />
  <row Id="8788" PostId="8096" Text="In the U. S. it is also possible to find non-iodized table salt.  My favorite grocery store brand's table salt doesn't contain iodine.  This may be possible elsewhere." CreationDate="2010-10-14T12:49:31.453" UserId="1816" />
  <row Id="8789" PostId="8097" Score="2" Text="Could you please let us know the technique you are using, and the recipe? Thanks." CreationDate="2010-10-14T13:07:12.137" />
  <row Id="8790" PostId="8096" Score="1" Text="note that you will only need to reduce the amount of salt if your recipe is based on volume. if by weight, not reduction necessary." CreationDate="2010-10-14T13:08:39.340" />
  <row Id="8791" PostId="8038" Score="1" Text="+1 once you brine a turkey you won't look back!  Another +1 (if I could) for Good Eats.  That show and cooking.SE align quite nicely." CreationDate="2010-10-14T13:16:03.973" UserId="1511" />
  <row Id="8792" PostId="8097" Text="...and the technique, please?" CreationDate="2010-10-14T13:26:02.723" />
  <row Id="8793" PostId="8097" Score="3" Text="(and for what it's worth, my mother bakes possibly the best scones in the known universe, and hers are, as I believe is Right And Proper, always slightly lopsided. Scones do not rise in the same way that e.g. biscuits from the American South rise, and so they will be uneven)" CreationDate="2010-10-14T13:27:21.253" />
  <row Id="8794" PostId="8076" Text="@Joe - I'm trying to preserve as much of the layer as possible, the end goal would be to stuff it. I have an idea of what i want to stuff it with, but have yet to succeed in the &quot;taking the onion&quot; apart" CreationDate="2010-10-14T14:02:57.747" UserId="87" />
  <row Id="8795" PostId="58" Text="+1 mother's remedy" CreationDate="2010-10-14T14:24:21.347" UserId="1766" />
  <row Id="8796" PostId="3671" Text="Are you limited to using a microwave? Or is that just a preference?" CreationDate="2010-10-14T16:12:31.853" UserId="2045" />
  <row Id="8797" PostId="8107" Score="1" Text="It's like a shop rag... But in the kitchen." CreationDate="2010-10-14T19:14:19.327" UserId="86" />
  <row Id="8798" PostId="4949" Text="If you have a *lot* of (nobby little) carrots to clean, throw 'em in a washing machine on the gentle cycle. Cleans 'em right up..." CreationDate="2010-10-14T19:44:42.353" UserId="86" />
  <row Id="8799" PostId="7475" Text="I also I bite my nails (occasionally until they bleed). Then I took a month off work, and my nails magically grew unmolested! Until I started work again :( So I guess my point is, think about trying to reduce stress too." CreationDate="2010-10-14T19:45:24.037" UserId="77" />
  <row Id="8800" PostId="8113" Text="@Brook - why would you suggest AP flour, baking soda, and baking powder over self-rising flour?  AP flour and baking powder together make a substitution for self-rising flour, and at least in some parts of the U. S. some self-rising flour brands are practically a religion for this type of baking." CreationDate="2010-10-14T20:14:21.710" UserId="1816" />
  <row Id="8801" PostId="8117" Score="1" Text="So how do they define &quot;open wound&quot;? Would a scab count?" CreationDate="2010-10-14T20:17:03.170" UserId="1887" />
  <row Id="8803" PostId="8119" Score="12" Text="How does one accidentally buy onions?" CreationDate="2010-10-14T20:30:00.020" UserId="2001" />
  <row Id="8804" PostId="8119" Text="Actually, the checkbox will [no longer show up anywhere](http://meta.stackoverflow.com/questions/67039/what-can-we-do-to-make-community-wiki-better/67192#67192) for questions.  For now, I think you'll have to flag your own questions for moderator attention." CreationDate="2010-10-14T20:32:32.930" UserId="41" />
  <row Id="8805" PostId="8120" Score="1" Text="+1 - nothing will use up so many onions as quickly and still be so very delicious." CreationDate="2010-10-14T20:32:36.080" UserId="2001" />
  <row Id="8806" PostId="8119" Score="4" Text="Lol @Sobachatina - I picture a conversation between husband and wife, &quot;I said two *onions*, not two *bags of onions!* &quot;" CreationDate="2010-10-14T20:34:32.300" UserId="41" />
  <row Id="8808" PostId="8118" Score="3" Text="Posting as a comment because it isn't authoritative enough for an answer: My experience jives with yours. I buy big chunks of parmesan that last me 4-6 months. In that time they get hard and dry but never have I had any problems with mold or spoilage. They just have too much salt and no water to spoil." CreationDate="2010-10-14T20:42:17.493" UserId="2001" />
  <row Id="8809" PostId="8119" Score="5" Text="I was unaware that another family member had purchased the same huge bag a few days earlier." CreationDate="2010-10-14T20:47:58.987" UserId="140" />
  <row Id="8810" PostId="8125" Score="1" Text="Freezing!  Brilliant idea.  I can probably still use them just as well in that condition.  Thanks!" CreationDate="2010-10-14T20:57:19.797" UserId="2826" />
  <row Id="8811" PostId="8130" Text="I've edited the title to what I think more accurately describes the question; let me know if I've missed the mark." CreationDate="2010-10-14T21:50:38.687" UserId="41" />
  <row Id="8812" PostId="8123" Text="You can also freeze them uncaramelized.  I regularly buy 10lbs at a time - I do 4 lbs of caramelized, 3 lbs cut into strips, and 3 lbs diced.  Freeze them flat on a cookie sheet then transfer to a ziploc bag for easy portioning later." CreationDate="2010-10-14T22:06:49.827" UserId="1236" />
  <row Id="8813" PostId="8123" Text="Yes! Caramelizing onions can be a lot of fun, the results are extremely flavourful, and it's good to do it with large amounts of onions at the same time.&#xA;&#xA;You want to make sure you don't stop before you have a really really really dark colour of brown; I tried to find an image, but even the image on http://www.vipeat.ru/archives/date/2010/09/page/7 doesn't seem quite dark enough. Count on cooking them for an hour or so." CreationDate="2010-10-14T22:31:26.723" UserId="1163" />
  <row Id="8814" PostId="8047" Text="Yes, dry cured sausages will also have these moulds. In Europe salami casings are often dipped or sprayed in mould starters. This mould helps to impart flavour and prevent spoilage during the curing process (by preventing less desirable fungi and yeasts growing). There is absolutely nothing wrong with a fine covering of white mould on air-dried cured meat. If it is unpleasant to you though, it can always be washed off with a little vinigar solution. There is a problem with black or green mould however." CreationDate="2010-10-14T23:46:03.150" UserId="719" />
  <row Id="8815" PostId="8128" Text="Thanks for the detailed response!  Great information here." CreationDate="2010-10-15T00:17:23.823" UserId="2826" />
  <row Id="8816" PostId="8103" Score="1" Text="Last time I had pork liver I was a kid, but I remember it being strong flavored (compared to the beef liver with onions I occasionally still eat).  If it's any inspiration, the Braunschweiger sausage is sometimes made with just beef liver." CreationDate="2010-10-15T01:16:46.440" UserId="183" />
  <row Id="8817" PostId="8111" Text="Just say &quot;Yes dear&quot; and ignore the wife. :)" CreationDate="2010-10-15T02:44:52.177" UserId="60" />
  <row Id="8818" PostId="8113" Text="@justkt: Baking powder loses potency with time." CreationDate="2010-10-15T02:47:29.363" UserId="60" />
  <row Id="8819" PostId="8019" Text="Thanks, that sounds like the best way way to get what I want." CreationDate="2010-10-15T03:31:05.547" UserId="152" />
  <row Id="8820" PostId="8120" Text="my first thought was this... and now I feel like it :P" CreationDate="2010-10-15T04:14:03.280" UserId="2841" />
  <row Id="8821" PostId="8143" Score="2" Text="Beet juice is distinctly red. Blueberries are a very good idea though, and hey, more flavour! Purple carrots might also work, but I have never juiced them." CreationDate="2010-10-15T05:38:12.910" />
  <row Id="8822" PostId="8146" Score="2" Text="eh?  what has soaking ingredients got to do with anything?" CreationDate="2010-10-15T07:18:18.627" UserId="210" />
  <row Id="8823" PostId="8146" Score="1" Text="And what's &quot;looking water?&quot;  I can't figure out what that typo was meant to be." CreationDate="2010-10-15T07:44:22.057" UserId="266" />
  <row Id="8824" PostId="8138" Text="related : [Would the same mixing principles that apply to paint work for Food Coloring variations?](http://cooking.stackexchange.com/questions/7151/would-the-same-mixing-principles-that-apply-to-paint-work-for-food-coloring-varia)" CreationDate="2010-10-15T09:33:31.357" UserId="67" />
  <row Id="8825" PostId="8127" Text="Parmesan is never &quot;good&quot;, as the original italian D.O.C. cheese is &quot;Parmigiano Reggiano&quot; ... see: http://cheese.about.com/od/cheesebasics/f/parm_parmigiano.htm" CreationDate="2010-10-15T10:13:16.127" UserId="1946" />
  <row Id="8826" PostId="8125" Text="Oh my God, freezing a cheese ... what a blaspheme thing! I'd down vote if I'd have enough popularity ..." CreationDate="2010-10-15T10:15:29.673" UserId="1946" />
  <row Id="8827" PostId="8138" Score="1" Text="Yes. Pigment is a matter of subtractive mixing, while light is additive. In basic terms, all pigments operate on the same basic principles when mixing. Light behaves differently but isn't really germane here." CreationDate="2010-10-15T10:16:08.193" />
  <row Id="8828" PostId="8147" Text="Maybe a link to the [original question](http://cooking.stackexchange.com/questions/7804/60/7806#7806) would be useful?" CreationDate="2010-10-15T11:19:33.960" UserId="1546" />
  <row Id="8829" PostId="8113" Text="@hobodave - I'm aware of that.  I'm just not sure what switching from self rising flour to what is basically an alternate would provide." CreationDate="2010-10-15T12:10:40.023" UserId="1816" />
  <row Id="8830" PostId="8111" Score="3" Text="I'll pass on ignoring her, but I'll see if I can change her mind." CreationDate="2010-10-15T13:19:59.010" UserId="2560" />
  <row Id="8831" PostId="8127" Score="5" Text="@AlberT Wrong.  All it means is that it is made from the same recipe, outside of the approved regions of Italy.  It could still be just as good as any &quot;Parmigiano Reggiano&quot;." CreationDate="2010-10-15T13:26:27.787" UserId="438" />
  <row Id="8832" PostId="8120" Score="1" Text="This was my immediate thought - now I'm craving." CreationDate="2010-10-15T13:31:12.347" UserId="2849" />
  <row Id="8833" PostId="8111" Text="thanks for accepting my answer.  Please note the new edit - my math was off the first time." CreationDate="2010-10-15T13:31:51.007" UserId="1816" />
  <row Id="8834" PostId="8155" Score="2" Text="Good question! The &quot;official&quot; sources always instruct to cut the onion in half then radially and then turn it and cut across the radials. With radial cuts the chunks on the outside edge of the vegetable are much larger than those on the inside. Vertical slices, instead of radial, produce much more consistent results for me. I'm hoping an expert answers this one." CreationDate="2010-10-15T13:33:56.430" UserId="2001" />
  <row Id="8835" PostId="8116" Text="I am interested in trying the sauced technique that Mr. McGee suggests but I'm concerned. Brining turkeys has produced the best turkeys I've ever had. Cooking the turkey until it is bone dry and then saucing doesn't sound as good. Have you had turkey this way? Is it good?" CreationDate="2010-10-15T13:37:42.430" UserId="2001" />
  <row Id="8836" PostId="8116" Text="@Sobachatina - my favorite turkey ever was cooked in orange juice the entire time.  However it was impossible to carve because all the meat simply fell off of the bone when we removed it.  I have not tried this technique yet, but given the source I'd totally trust it." CreationDate="2010-10-15T13:39:08.713" UserId="1816" />
  <row Id="8837" PostId="8155" Score="2" Text="@Sobachatina - the last time I had a chef show me how to do it, he cut vertically rather than radially, as you say." CreationDate="2010-10-15T13:40:53.857" UserId="1816" />
  <row Id="8838" PostId="8135" Text="That's what I have figured out in the meanwhile, by reading about process of getting coconut flour. Thanks." CreationDate="2010-10-15T13:43:32.570" UserId="1507" />
  <row Id="8839" PostId="8136" Text="Thanks for the tip of mixing the two. Will try it sometime, when I get my hands on real coconut cream! :)" CreationDate="2010-10-15T13:44:13.587" UserId="1507" />
  <row Id="8840" PostId="8155" Score="1" Text="@justkt - Thanks! I will gladly accept your anecdotal evidence suggesting that I'm not insane." CreationDate="2010-10-15T13:52:30.463" UserId="2001" />
  <row Id="8841" PostId="8156" Score="1" Text="Not really an answer to the question you asked, but the traditional way to make, say, chocolate liqueur cherries is to coat the cherries in an alcoholic fondant (*not* the kind you cover cakes with - generally much softer than that, just barely solid), then dip them in chocolate. The fondant melts after just a little standing, and you get that lovely chocolate shell + alcoholic liquid + cherry combination. The point is, there's no need to mess around with hollow sugar balls or injecting filling or anything like that." CreationDate="2010-10-15T14:19:03.117" UserId="2569" />
  <row Id="8842" PostId="8136" Text="No no. I meant add the coconut flour to regular cream, from cows." CreationDate="2010-10-15T14:20:41.070" />
  <row Id="8843" PostId="8157" Score="2" Text="Alternatively, retain the peel for adding colour and flavour to stocks and sauces. The peel freezes perfectly well." CreationDate="2010-10-15T14:21:40.723" />
  <row Id="8844" PostId="8159" Score="1" Text="That's an interesting idea! I'll have to see how many of my fillings survive the freezing process." CreationDate="2010-10-15T14:39:12.207" UserId="2850" />
  <row Id="8845" PostId="8156" Text="Alas, in my case, I don't even have the solid cherry to build around. Some of my fillings are just liquids." CreationDate="2010-10-15T14:39:33.617" UserId="2850" />
  <row Id="8846" PostId="8112" Text="This is an awesome idea! Saves time from not having to clean the blender constantly, too :)" CreationDate="2010-10-15T14:47:08.643" UserId="1484" />
  <row Id="8848" PostId="1910" Text="You may also want to look at the [question on how to remove stains from plastic containers](http://cooking.stackexchange.com/q/1910)" CreationDate="2010-10-15T16:10:00.523" UserId="183" />
  <row Id="8849" PostId="8119" Score="2" Text="Make a boatload of onion rings. Then call me." CreationDate="2010-10-15T16:18:56.793" />
  <row Id="8851" PostId="8161" Score="1" Text="You can use it on plastic, and that stuff is amazing: http://www.surlatable.com/product/id/128978.do?mr:trackingCode=8761AEDC-D781-DE11-B7F3-0019B9C043EB&amp;mr:referralID=NA.  I'd make sure to rinse especially well after using non-food-based cleaning products, though." CreationDate="2010-10-15T16:27:10.183" UserId="1816" />
  <row Id="8852" PostId="8158" Text="Ditto - works great to prevent stains on a number of cookware/dishware." CreationDate="2010-10-15T17:04:17.190" UserId="1769" />
  <row Id="8853" PostId="8129" Text="I believe wrapping them in newspaper will also extend shelf life." CreationDate="2010-10-15T17:05:31.663" UserId="1769" />
  <row Id="8854" PostId="8113" Score="1" Text="@justkt: Baking powder in self-rising flour loses potency significantly quicker than unopened baking powder. Flour typically comes in a paper bag, whereas baking powder is in a metal/plastic container with a tight lid. The question you should be asking is why use self-rising flour instead of making your own. If you're going to use a full bag of self-rising flour within 3 months or so, sure go that route. But if you're trying to use year old self-rising flour and you're not getting a sufficient rise, then your baking powder is to blame." CreationDate="2010-10-15T20:29:09.803" UserId="60" />
  <row Id="8855" PostId="8165" Score="2" Text="Eat them raw, and enjoy!?" CreationDate="2010-10-15T20:30:01.807" UserId="1123" />
  <row Id="8856" PostId="8141" Score="3" Text="True on the warranty comment, but there's a certain expectation of being able to use something for the purpose for which it was purchased.  Ultimately, if you are concerned call GE and ask if you can use the stove to cook things.  If they say no, return it." CreationDate="2010-10-15T21:19:49.970" UserId="295" />
  <row Id="8857" PostId="8169" Text="How many peppers do you think it is still reasonable to pickle? I love pickled jalapenos, but I'm afraid I don't have enough of them..." CreationDate="2010-10-15T21:33:03.650" UserId="2217" />
  <row Id="8858" PostId="8113" Text="@hobodave - thanks, that clarifies it!" CreationDate="2010-10-15T21:36:02.010" UserId="1816" />
  <row Id="8859" PostId="8072" Text="you were correct, I added tapioca flour to the mix and they came out great.  I still need to tweak for texture but they are handling like rice noodles now. Thanks for your help." CreationDate="2010-10-15T21:59:30.087" UserId="446" />
  <row Id="8860" PostId="8169" Score="1" Text="VoY: I got 8-12 into a pint mason jar (i.e a US pint), but mine were a little small to begin with (came from my garden and they didn't do as well s some of the other chillies. I also had trouble getting through that many in reasonable time after opening them. If I do it again I'll try half-pint jars." CreationDate="2010-10-15T22:13:41.237" UserId="1670" />
  <row Id="8861" PostId="8165" Score="2" Text="See also this question, which asks: can whole chilli peppers be frozen? http://cooking.stackexchange.com/questions/5227/can-whole-chilli-peppers-be-frozen." CreationDate="2010-10-15T22:19:45.483" UserId="1163" />
  <row Id="8862" PostId="8166" Score="1" Text="+1 for jalapeno poppers!" CreationDate="2010-10-15T22:19:51.303" UserId="1887" />
  <row Id="8863" PostId="8171" Score="1" Text="See also this question, which asks: &quot;What is a substitute for going to culinary school? Is there?&quot; http://cooking.stackexchange.com/questions/7438/what-is-a-substitute-for-going-to-culinary-school-is-there. I would consider this close enough to be a duplicate." CreationDate="2010-10-15T22:24:11.943" UserId="1163" />
  <row Id="8864" PostId="8178" Score="1" Text="I do understand the theoretical science behind it - what I'm really trying to say is, is there any evidence that any of these properties are significant enough to matter in a kitchen context, i.e. has somebody actually tested copper vs. stainless steel in any fashion." CreationDate="2010-10-15T22:49:07.223" UserId="41" />
  <row Id="8866" PostId="8176" Score="1" Text="Wow, the price for brisket is very low too. This isn't imported from Japan, but their prices for brisket are $5 / lbs, where as their tenderloin is $170 / lbs. That's a huge difference. The brisket isn't prized apparently... http://secure.abfoodsusa.com/category/catid/1/product-category-name/American-Style-Kobe-%2528Wagyu%2529-Beef.0" CreationDate="2010-10-15T22:53:59.280" UserId="1259" />
  <row Id="8868" PostId="5035" Score="1" Text="What a great idea! I'm going to start doing this." CreationDate="2010-10-15T23:36:14.240" UserId="2001" />
  <row Id="8869" PostId="8173" Score="3" Text="+1 for knowing the oh-so-yummy origin of rennet. You have to wonder what joker figured *that* out...It doesn't work if the calf has had real food at any point." CreationDate="2010-10-16T00:09:04.870" UserId="218" />
  <row Id="8870" PostId="7981" Score="1" Text="@GUI Junkie: If the duck came to you with feathers and bullet holes, it was probably wild. Otherwise, it was almost certainly farmed." CreationDate="2010-10-16T00:39:17.293" UserId="218" />
  <row Id="8871" PostId="8113" Text="@justkt: Agreeing with hobodave. AP flour is a crapshoot for baked goods. Much better for you to control your own levels of leavening agents, *especially* if you're having problems with them rising." CreationDate="2010-10-16T00:41:49.863" UserId="218" />
  <row Id="8872" PostId="5590" Text="Yes it does sound like a shot. Darn it, my oven was clean. Was." CreationDate="2010-10-16T01:56:52.610" UserId="364" />
  <row Id="8873" PostId="8182" Text="Tomas, I edited your question to remove your recipe request. Noted in our [FAQ](http://seasonedadvice.com/faq), recipe requests are not appropriate here. However, since sashimi doesn't really have much of a &quot;recipe&quot; to speak of, I simply edited instead of closing. Welcome to the site!" CreationDate="2010-10-16T03:35:38.043" UserId="60" />
  <row Id="8874" PostId="8163" Text="Know what you mean about losing the magic. But you do get really good at recognizing the true hand-dipped chocolates. :)" CreationDate="2010-10-16T04:00:34.453" UserId="2569" />
  <row Id="8875" PostId="8182" Text="Sory I didn't read the FAQ!" CreationDate="2010-10-16T04:19:32.157" UserId="2866" />
  <row Id="8876" PostId="8177" Text="By pure stainless, did you mean clad (Al or Cu) bottom stainless?" CreationDate="2010-10-16T07:22:26.640" UserId="183" />
  <row Id="8879" PostId="8181" Score="1" Text="It's likely a casein allergy, considering the gluten involvement too." CreationDate="2010-10-16T13:46:09.870" UserId="219" />
  <row Id="8880" PostId="8177" Text="@papin: By &quot;clad&quot; do you mean the core?  It's an aluminum core." CreationDate="2010-10-16T13:46:25.760" UserId="41" />
  <row Id="8881" PostId="8176" Text="Thanks for the response, I'm going to try and source some Wagyu brisket and shin and experiment with them. I see what you mean about losing the difference in flavour in a heavy stew but may try a simple ragu with limited other ingredients to see if I can get the beef flavour to shine through. Wagyu Ragu also has a nice sound to it!" CreationDate="2010-10-16T13:46:52.763" UserId="2761" />
  <row Id="8882" PostId="8171" Text="The answer is obvious: This one!" CreationDate="2010-10-16T13:53:15.667" UserId="1259" />
  <row Id="8883" PostId="8186" Text="Interestingly, that first article describes the copper and aluminum as &quot;even&quot; and the stainless steel as &quot;pretty well&quot;, without getting any more specific than that.  I'm left wondering if the difference is significant enough to justify copper." CreationDate="2010-10-16T13:54:17.320" UserId="41" />
  <row Id="8884" PostId="8186" Text="Also, I'd always heard that copper is easier to maintain, particularly if it's lined with stainless steel so that it doesn't react with the food.  Is that just another myth? Can you tell me why it's harder?" CreationDate="2010-10-16T13:55:27.800" UserId="41" />
  <row Id="8885" PostId="7981" Text="Haha, then it was farmed. No doubt." CreationDate="2010-10-16T14:17:31.943" UserId="641" />
  <row Id="8887" PostId="8177" Text="Clad in the sense of [metals fused together](http://www.google.com/patents?id=wXYtAAAAEBAJ)" CreationDate="2010-10-16T15:17:26.110" UserId="183" />
  <row Id="8888" PostId="8186" Text="The &quot;harder&quot; means that the outside copper gets tarnished or stained and many of us feel compelled to polish them. In grad school we used a copper cezve and every week or so my wife would be polishing the outside.  I still polish our stainless steel pans, but it's way easier." CreationDate="2010-10-16T15:25:42.307" UserId="183" />
  <row Id="8889" PostId="8177" Text="@papin: I don't think I've ever seen a product with copper, aluminum, *and* stainless steel... it's usually just stainless steel with a core of either copper or aluminum, and sometimes a copper bottom.  Any chance you could give me an example of one of these?" CreationDate="2010-10-16T16:45:39.180" UserId="41" />
  <row Id="8890" PostId="8186" Text="That makes sense.  The pan that warped was a copper bottom, and it was highly tarnished.  But I never felt compelled to polish it because it was a cheapo pan." CreationDate="2010-10-16T16:46:55.357" UserId="41" />
  <row Id="8891" PostId="8194" Text="The chefs at Alinea are very involved with the forums, I'd suggest asking there." CreationDate="2010-10-16T17:00:29.733" />
  <row Id="8893" PostId="8195" Text="It's &quot;castor sugar&quot;, known as superfine or bar sugar in the US." CreationDate="2010-10-16T17:51:51.460" UserId="60" />
  <row Id="8895" PostId="8195" Score="1" Text="@hobodave: Thanks! (btw: It is spelled &quot;caster&quot; in my recipe.)" CreationDate="2010-10-16T18:05:22.623" UserId="2291" />
  <row Id="8896" PostId="8195" Text="Ah! Apparently it goes both ways. I was just going by prior site precedent." CreationDate="2010-10-16T18:07:21.573" UserId="60" />
  <row Id="8897" PostId="8195" Text="I decided against closing as duplicate. It seems an annoying hoop to jump through for any future people coming across the question. I'll just answer it and reference the wiki." CreationDate="2010-10-16T18:08:43.773" UserId="60" />
  <row Id="8898" PostId="8194" Text="@Daniel, unfortunately, the forum won't let me register, saying they're not accepting new members (weird) and I have all the stuff to make this tomorrow (starting the sous vide tonight)." CreationDate="2010-10-16T18:11:31.397" UserId="1259" />
  <row Id="8899" PostId="8194" Text="I'm a member, I'll go ask for you." CreationDate="2010-10-16T19:00:22.017" />
  <row Id="8900" PostId="8194" Text="And done http://alineamosaic.com/forum/index.php?showtopic=1010" CreationDate="2010-10-16T19:03:18.547" />
  <row Id="8901" PostId="8188" Text="Yes, many local dairy farms will have &quot;raw&quot; milk and other products (and most local dairy farmers will not use hormones, etc). They may not sell them at the Farmer's Markets, but usually you can order a la carte." CreationDate="2010-10-16T20:15:14.640" UserId="1769" />
  <row Id="8902" PostId="8147" Text="Thanks Hobodave - you got in there before me! :)" CreationDate="2010-10-16T20:21:08.707" UserId="2065" />
  <row Id="8903" PostId="8147" Text="Thank you all for these answers - I asked out of interest, and you have certainly satisfied my curiosity! I don't think I will actually use a starter in my bread as we make it in a machine and although the science makes sense (in Julio's answer, which is why I chose it) I don't think the benefits in this case outweigh the extra time it will take me! Thanks everyone!" CreationDate="2010-10-16T20:23:33.360" UserId="2065" />
  <row Id="8904" PostId="8185" Score="2" Text="Are you in the US, UK or elsewhere?" CreationDate="2010-10-16T20:25:14.050" UserId="2065" />
  <row Id="8905" PostId="8139" Text="Can't get purple food coloring here in new zealand for some weird reason. Been unable to get it for a couple of years I was told. So weird. I found an old one and used that." CreationDate="2010-10-16T21:30:26.587" />
  <row Id="8906" PostId="8194" Text="Thanks, @daniel." CreationDate="2010-10-16T21:47:53.163" UserId="1259" />
  <row Id="8907" PostId="8191" Text="That's what I have been using. But the jelly roll pan does not fit conveniently in the dish washer, and its non-stick layer is coming off from having meat drippings thoroughly baked onto it." CreationDate="2010-10-16T22:52:17.307" UserId="1295" />
  <row Id="8908" PostId="8202" Text="I have always wrapped it in a damp paper towel, then nuked it for about 30 seconds." CreationDate="2010-10-16T23:32:01.773" UserId="2239" />
  <row Id="8909" PostId="8146" Text="@Ward: Lukewarm?" CreationDate="2010-10-17T00:06:04.117" UserId="2876" />
  <row Id="8910" PostId="8191" Text="@Matthew - the meat drippings are why I line my jelly roll pan with foil.  I have a pretty small jelly roll pan too, perhaps a smaller one would work?  If all else fails, stores do sell toaster oven racks - try looking around online." CreationDate="2010-10-17T01:08:25.483" UserId="1816" />
  <row Id="8911" PostId="8199" Text="does 'icing sugar' include cornstarch (US; UK : cornflour) in it ?" CreationDate="2010-10-17T01:42:59.293" UserId="67" />
  <row Id="8912" PostId="8176" Text="Wagyu Ragu does sound good, let me know how your dish comes out!" CreationDate="2010-10-17T02:01:55.593" UserId="2283" />
  <row Id="8913" PostId="8205" Text="Ok, My google-fu is weak. Thanks. I was searching for an exact brand and not finding it." CreationDate="2010-10-17T03:55:17.407" UserId="1295" />
  <row Id="8914" PostId="8202" Text="Do you close the paper bag? Where do you place the water? On the pretzel? At the bottom of the bag? (This last method seems like it would cause a mess.)" CreationDate="2010-10-17T04:01:51.277" UserId="140" />
  <row Id="8917" PostId="293" Score="4" Text="I just don't understand all of the excitement over the butter crock. I keep butter just like you mention, in a simple closed container, on the counter. I've done this for 30+ years and have very rarely had to toss it." CreationDate="2010-10-17T07:13:51.610" UserId="1759" />
  <row Id="8918" PostId="8180" Text="It looks really good. I'll get it as soon as possible ;-)" CreationDate="2010-10-17T07:30:19.823" UserId="952" />
  <row Id="8919" PostId="8184" Text="I signed up for the trial and it really is a nice site. Very good explanation of knife sharpening with a waterstone." CreationDate="2010-10-17T07:31:49.257" UserId="952" />
  <row Id="8920" PostId="8185" Text="@Bluebelle: Sorry, I meant to say that I'm in the US. Thanks for reminding me." CreationDate="2010-10-17T07:55:46.050" UserId="1101" />
  <row Id="8921" PostId="8211" Score="1" Text="Could you clarify what you mean by &quot;microwave oven&quot;, and fix your question? If it doesn't use microwaves, then it isn't a microwave. Your question is very confusing as-is. Do you mean toaster oven?" CreationDate="2010-10-17T10:20:49.863" UserId="60" />
  <row Id="8922" PostId="8166" Text="I like the trick with the cookie sheet." CreationDate="2010-10-17T11:21:48.440" UserId="2217" />
  <row Id="8923" PostId="8214" Score="1" Text="You can thaw them using your microwave's defrost setting, but I wouldn't personally cook them in one. Wouldn't be very tasty..." CreationDate="2010-10-17T13:22:42.197" UserId="219" />
  <row Id="8924" PostId="8211" Text="@hobodave Well, it's a microwave that has an oven function. It probably works similarly to a toaster oven, in that there's an electric heating element, which is probably stronger than a toaster oven though. This may probably be called a &quot;grill&quot; function in some microwaves, but these things are used as an oven replacement in Japanese microwaves (no space, so they combine these two). I live in Japan and that's the only thing I have." CreationDate="2010-10-17T14:28:16.790" UserId="2873" />
  <row Id="8925" PostId="5824" Score="2" Text="Darin, it has been weeks since I've read your response and incorporated your advice into my cooking. I owe a great thanks to you, as it has helped my cooking tremendously.  Thanks!" CreationDate="2010-10-17T14:35:56.497" UserId="1497" />
  <row Id="8926" PostId="8217" Text="I'm not sure this is an advantage, although it is a definite difference." CreationDate="2010-10-17T16:27:25.663" UserId="1816" />
  <row Id="8927" PostId="5554" Score="3" Text="Actually, Austrians use the word &quot;Topfen&quot;, Germans say &quot;Quark&quot;." CreationDate="2010-10-17T17:44:19.543" UserId="279" />
  <row Id="8928" PostId="7847" Score="1" Text="Yeah, this is my experience too. I freeze fresh chilies bought from an oriental store ( http://imgur.com/Xtd18.jpg ) because there are so many of them in the package that they'd go bad in the fridge before I've used all." CreationDate="2010-10-17T18:01:19.757" UserId="1432" />
  <row Id="8929" PostId="8223" Score="3" Text="What kind of dough?" CreationDate="2010-10-17T18:05:45.397" UserId="60" />
  <row Id="8930" PostId="2645" Text="Any wisdom as to how to get the vinegar to not smell?" CreationDate="2010-10-17T18:08:18.420" UserId="2763" />
  <row Id="8931" PostId="8216" Text="+1 for this question had exactly the same problem last week, had no idea how to deal with it and ended up using a peeler (I wouldn't recommend this method). I'll be trying the roasting in it's skin and then scooping out method next time." CreationDate="2010-10-17T18:41:45.023" UserId="2761" />
  <row Id="8932" PostId="8223" Text="As hobodave suggested in his comment above, this question is impossible to answer without knowing what you are making; different baked goods call for different mixing techniques." CreationDate="2010-10-17T19:05:25.433" UserId="220" />
  <row Id="8933" PostId="2645" Text="@Marcin: I've never had poached eggs smell vinegary using the relatively small amount of vinegar.  But if you're worried, try one of the other acids, like lemon juice." CreationDate="2010-10-17T19:20:59.780" UserId="41" />
  <row Id="8934" PostId="8223" Text="different types of cake use different techniques (ex: sponge, pound)" CreationDate="2010-10-17T20:05:42.353" UserId="1816" />
  <row Id="8935" PostId="8225" Text="Just to be clear: I like the flavor in pie. I just like the smoother texture that the canned stuff has." CreationDate="2010-10-17T20:41:36.743" UserId="2001" />
  <row Id="8936" PostId="8226" Text="+1 for the food processor." CreationDate="2010-10-17T20:42:55.540" UserId="2001" />
  <row Id="8937" PostId="8232" Text="Thomas Keller is amazing too." CreationDate="2010-10-17T21:15:11.453" UserId="2895" />
  <row Id="8938" PostId="8228" Text="Hmm, I was following the instructions of the dough mix… Maybe they're a bit too optimistic? I'll try a long slow bake the next time. Thanks!" CreationDate="2010-10-17T23:22:38.813" UserId="2873" />
  <row Id="8940" PostId="8227" Text="Finally a name to investigate on. Thank you. :)" CreationDate="2010-10-17T23:25:50.250" UserId="2873" />
  <row Id="8942" PostId="8231" Text="Grana Padana basically *is* Parmesean, but because of 'Parmigiano Reggiano's PDO status since 1996, it can't call itself 'parmesean'.  (however, PDO being a European Union thing, American cheesemakers can still make 'parmesean' so long as they don't try to sell it in Europe)" CreationDate="2010-10-18T00:10:43.543" UserId="67" />
  <row Id="8943" PostId="8238" Score="3" Text="exactly what I was typing... I wish there was a way to tell when other people are already answering a question :)" CreationDate="2010-10-18T00:23:54.090" UserId="446" />
  <row Id="8944" PostId="8238" Score="1" Text="You can use a regular kitchen towel instead of paper towels if you're so inclined." CreationDate="2010-10-18T00:29:14.760" UserId="839" />
  <row Id="8945" PostId="8233" Score="1" Text="Also be aware that not &quot;all purpose&quot; flour is not all the same -- southern US brands (eg, White Lily) tends to be lower gluten than other those from other regions." CreationDate="2010-10-18T00:37:54.117" UserId="67" />
  <row Id="8946" PostId="7950" Text="In re-reading all of the responses in preparation for baking, I realized that his book [Heston's Fantastical Feasts](http://www.amazon.com/Hestons-Fantastical-Feasts-Heston-Blumenthal/dp/1608193691) was published a few weeks ago ... hopefully, I'll get a chance to actually read it before it comes time for construction." CreationDate="2010-10-18T00:47:34.953" UserId="67" />
  <row Id="8947" PostId="8238" Text="@sarge : I know ... you just get the message &quot;3 new answers&quot; or similar right as you're about hit the submit button.  (and I've had a few times, where I didn't even get that ... I don't know how often it polls for new answers)" CreationDate="2010-10-18T00:50:50.383" UserId="67" />
  <row Id="8948" PostId="8238" Text="@Rebekah : yeah, that'd be more environmentally friendly (although, I do mulch the paper towels, as they haven't been contaminated) ... but I have to figure out where I've managed to misplace all of mine.  (I don't lose socks, I lose kitchen towels when doing the laundry)" CreationDate="2010-10-18T00:54:28.253" UserId="67" />
  <row Id="8950" PostId="570" Score="2" Text="@papin: I'd suggest crying is emotional (sorry for the onion) whereas tearing is a chemical reaction. :)" CreationDate="2010-10-18T04:26:46.570" UserId="2033" />
  <row Id="8951" PostId="570" Score="2" Text="@jdk I cry every time I think I will be tearing because the fan is gone ;)." CreationDate="2010-10-18T05:00:58.607" UserId="183" />
  <row Id="8953" PostId="8239" Text="I often make my pestos with pecorinos." CreationDate="2010-10-18T05:08:42.210" UserId="183" />
  <row Id="8954" PostId="8247" Text="A little oil gets those small chunks really going. Works for me as well." CreationDate="2010-10-18T05:35:00.357" UserId="798" />
  <row Id="8957" PostId="8214" Text="@Aaronut: I rollbacked the defrosting tag as this question is not about defrosting, but about directly cooking frozen meat." CreationDate="2010-10-18T07:23:58.967" UserId="16" />
  <row Id="8959" PostId="8231" Text="Cool, thanks, I'll give Pecorino a try." CreationDate="2010-10-18T08:26:10.127" UserId="2894" />
  <row Id="8960" PostId="8239" Text="Looks like Pecorino is the way forward, thanks!" CreationDate="2010-10-18T08:26:33.327" UserId="2894" />
  <row Id="8961" PostId="8127" Score="1" Text="@Daniel .. eheh  it is fun to see that outside Italy, a DOC cheese is simply a &quot;recipe&quot; :) A good cheese, a DOC, DOP or IGP product is not a simple recipe, it is water the cows drink, the food they eat, the air the cheese feels during its dry process, it is a mixture of magic strictly bound to the lands in which it is made ... making a traditional italian food a simple recipe is simply blaspheme." CreationDate="2010-10-18T08:51:18.317" UserId="1946" />
  <row Id="8963" PostId="8192" Score="2" Text="Is there a reason you haven't looked at the Asian grocery? I find in the UK at least they have what I'm looking for and also stock tonnes of other things I didn't know I was looking for, until I saw them!" CreationDate="2010-10-18T11:27:02.050" UserId="2391" />
  <row Id="8964" PostId="8128" Text="If I found mold on Reggiano or Grana Padano after 2 weeks I would almost certainly attribute it to something else in my cheese drawer or the cheese draw it's self needing a good clean (it might help to keep harder cheeses separately so the air near by is less damp). It's worth keeping in mind that a clean fridge keeps food much longer than a dirty one." CreationDate="2010-10-18T11:39:18.810" UserId="2391" />
  <row Id="8965" PostId="8247" Text="Thanks, I'll give it a shot" CreationDate="2010-10-18T11:45:18.410" UserId="2902" />
  <row Id="8966" PostId="8252" Text="I think that's possible." CreationDate="2010-10-18T12:21:56.213" UserId="641" />
  <row Id="8967" PostId="8127" Score="4" Text="@AlberT I don't disagree with you about the mixture of magic strictly bound to the lands.  Or that Parmesan and Parmigiano Reggiano are different.  I simply disagree with your religious devotion and assertion that Parmesan cannot be as good as Parmigiano Reggiano.  It can be just as good - though it will have a slightly different flavor.  That flavor is no less tasty.  And religious devotion to purity never got us anything except witch trials and inquisitions." CreationDate="2010-10-18T12:37:33.090" UserId="438" />
  <row Id="8968" PostId="8256" Text="ooh, or perhaps pancetta?" CreationDate="2010-10-18T12:58:49.333" UserId="1816" />
  <row Id="8970" PostId="8192" Text="@vwiggins, The asian grocery stores in Atlanta are 45 mins drive from my house in an area of town I never visit." CreationDate="2010-10-18T13:31:27.760" UserId="1259" />
  <row Id="8972" PostId="8127" Text="In Italy we don't know &quot;Parmesan&quot; ... or better we talk about it as an &quot;imitation&quot; of &quot;Parmigiano Reggiano&quot;.  &quot;Grana Padano&quot; or &quot;Trentin Grana&quot; are both different cheese being P.R. rivals, parmesan is simply a mass product, mainly for exportation. I'm not a puritan, I like good food, and I know the difference between an imitation and the original .... maybe chinese shoes could be as good as nike (provided the latter could produced in China), I could have good jogging with them, but are there Nike?" CreationDate="2010-10-18T13:47:10.823" UserId="1946" />
  <row Id="8973" PostId="8258" Text="Interesting - I just keep it in the cupboard, it doesn't suggest on the packet to keep it fridged. It's sealed in foil sachets in the box." CreationDate="2010-10-18T13:47:37.160" UserId="197" />
  <row Id="8974" PostId="8238" Score="1" Text="In commercial kitchens: iceburg, romaine, and green leaf are often chopped in large batches, and any leftovers are completely submerged in water overnight." CreationDate="2010-10-18T13:51:10.600" UserId="2824" />
  <row Id="8975" PostId="8214" Score="1" Text="@Lorenzo: That's fine, I apologize for the error.  Still, please don't create new tags unless [it's truly necessary to classify your question](http://cooking.stackexchange.com/privileges/create-tags).  I think that the `[microwave]` and `[hamburgers]` tags are sufficient here, and don't foresee several hundred questions being asked specifically about cooking meat from frozen." CreationDate="2010-10-18T14:03:09.857" UserId="41" />
  <row Id="8976" PostId="8128" Text="@vwiggins, that's certainly possible, it's not as though any area of the fridge is air-tight.  If it helps you to know, iin my case, both the drawer and fridge are cleaned on a regular basis (once every month or two), so I definitely would not classify either as being dirty." CreationDate="2010-10-18T14:05:40.490" UserId="41" />
  <row Id="8977" PostId="8262" Score="5" Text="+1: Mold absolutely does happen, and nothing puts you off your pancakes like pouring out a green blob on them." CreationDate="2010-10-18T15:12:15.677" UserId="218" />
  <row Id="8978" PostId="8262" Score="2" Text="Eat more maple syrup! How can you not get through a jar in a year? If you're having trouble, your salmon needs a maple, bourbon, ginger glaze!" CreationDate="2010-10-18T15:22:30.700" UserId="1259" />
  <row Id="8979" PostId="8194" Score="1" Text="If you get a good answer there, you should repost it here (or post a summary and a link)." CreationDate="2010-10-18T15:22:47.777" UserId="41" />
  <row Id="8980" PostId="8262" Score="1" Text="@yossarian: You are speaking to a Canadian here; I go through maple syrup faster than an average American goes through ketchup.  The 3+ year old bottle was not my own. ;)" CreationDate="2010-10-18T15:27:37.720" UserId="41" />
  <row Id="8981" PostId="8262" Score="1" Text="@Aaronaut - Yes, pure maple syrup; yes, glass container. Anything else is not truly maple syrup." CreationDate="2010-10-18T15:32:48.830" UserId="1601" />
  <row Id="8982" PostId="8261" Score="2" Text="That's what microwaves are for. :-)" CreationDate="2010-10-18T15:43:09.180" UserId="219" />
  <row Id="8983" PostId="8249" Text="Check out an excerpt from that particular episode: http://www.youtube.com/watch?v=70pRPAE3i54 (around 1:45 he begins explaining the whole pH thing)." CreationDate="2010-10-18T16:26:49.013" UserId="188" />
  <row Id="8984" PostId="8258" Text="@Vicky - the package has no vested interest in helping you keep the yeast longer, and it certainly isn't going to hurt you if you keep in at room temp, but yeast does last longer in the fridge (http://whatscookingamerica.net/Bread/yeastbreadtip.htm, http://www.foodsubs.com/LeavenYeast.html).  You can also freeze it (http://www.ochef.com/280.htm).  You could also consider buying less at a time if you consistently don't use enough to make the big box worth it before the yeast starts to go." CreationDate="2010-10-18T18:16:47.877" UserId="1816" />
  <row Id="8986" PostId="8199" Text="@Joe: We use all three terms interchangeably here (we prefer *confectioner's sugar*) and the answer is yes.  See [powdered sugar](http://en.wikipedia.org/wiki/Confectioner%27s_sugar) on Wikipedia or this [ochef question](http://www.ochef.com/663.htm)." CreationDate="2010-10-18T20:40:18.537" UserId="41" />
  <row Id="8987" PostId="3598" Text="+1 for the soft-boiled egg suggestion (though I tend to mash my soft-boiled eggs with butter, salt, and pepper...) and +1 for loving a little fat and eating better." CreationDate="2010-10-18T21:53:55.367" UserId="2251" />
  <row Id="8988" PostId="8270" Score="6" Text="Look for a &quot;sweet and sour chicken&quot; recipe. That's what that's called (coupled with the orange-y red sauce) everywhere I've ever had it. http://en.wikipedia.org/wiki/Sweet_and_sour_chicken" CreationDate="2010-10-18T22:34:12.263" UserId="219" />
  <row Id="8989" PostId="8270" Score="2" Text="Agreed on those being sweet and sour chicken pieces.  Also, this is not just Northeast, I can attest to that style existing in Michigan and Texas. Some places do a tighter crunchier batter (my preferred) and others do this soft fluffy batter." CreationDate="2010-10-18T23:19:06.263" UserId="203" />
  <row Id="8990" PostId="3671" Text="Microwave is preference - when I tried it on the stove, it was even more labourious and time consuming, I had to stir it the whole time, and I still got a lot of lumps." CreationDate="2010-10-19T00:20:01.993" UserId="1502" />
  <row Id="8991" PostId="8258" Score="1" Text="Freezing it is the way to go over the fridge.  Less moisture and the yeast will positively stay inert in a below freezing enviroment, plus if you are going to have to proof it anyway, no added time to use." CreationDate="2010-10-19T01:35:42.140" UserId="446" />
  <row Id="8992" PostId="8273" Text="Although I appreciate the comments, waiting for her to leave town is not an option.  I like my seafood too much!" CreationDate="2010-10-19T01:49:48.743" UserId="1511" />
  <row Id="8993" PostId="4601" Text="@SamAlterman: I regularly use prosciutto in Carbonara, I prefer it to the Pancetta. You can also substitute it with Speck (http://en.wikipedia.org/wiki/Speck)" CreationDate="2010-10-19T01:50:05.363" UserId="2902" />
  <row Id="8994" PostId="8277" Text="Great, my girlfriend will love when this arrives.  Any particular one I am looking for?  Or just the brand itself is known for this type of thing ?" CreationDate="2010-10-19T01:50:45.657" UserId="1511" />
  <row Id="8995" PostId="4602" Text="+1 for fried halloumi, though the celery is a good idea" CreationDate="2010-10-19T01:51:25.607" UserId="2902" />
  <row Id="8996" PostId="7781" Text="@Tim Gilbert, that's exactly what I do. Just don't forget to label the bags *before* you fill them." CreationDate="2010-10-19T03:46:21.990" UserId="2569" />
  <row Id="8997" PostId="8279" Text="Yes, this is the way to do it. Note that it's very easy to put too much liquid in when making the slurry, which is irreversible, so add the the liquid in very small increments until you get the paste to be the proper consistency--a bit thinner than a typical cake frosting.  Also: beat the slurry well to get rid of any pesky dry clumps that may remain." CreationDate="2010-10-19T04:32:20.433" UserId="220" />
  <row Id="8998" PostId="7663" Text="All fridges are different, storage methods are different, egg handling from hen's cloaca to your store will be different. We cannot answer this kind of safety question--particularly since you want 100% safe--with any degree of reliability." CreationDate="2010-10-19T05:25:18.137" />
  <row Id="8999" PostId="8216" Text="Maybe I'm crazy, but this roasting period seems like an ideal time to add some seasonings to the mix." CreationDate="2010-10-19T06:19:39.057" UserId="295" />
  <row Id="9000" PostId="8286" Score="2" Text="Hi Brian, recipe request questions aren't on-topic for this site.  However a question about the technical aspects of substituting quinoa flour for wheat flour in a pasta recipe would be.  Can you edit your question to emphasize that part of it and deemphasize the recipe request?" CreationDate="2010-10-19T08:19:42.200" UserId="438" />
  <row Id="9001" PostId="8258" Text="it's already in single use sealed foil sachets; from the first link you gave, keeping it in the freezer would only help if it was opened. @sarge_smith: it's &quot;fast action&quot; aka instant, no need to proof it anyway." CreationDate="2010-10-19T11:26:07.817" UserId="197" />
  <row Id="9002" PostId="7663" Text="See these similar questions: http://cooking.stackexchange.com/questions/7663/how-long-can-i-keep-eggs-in-the-refrigerator http://cooking.stackexchange.com/questions/1672/should-i-refrigerate-eggs" CreationDate="2010-10-19T12:19:04.990" UserId="2001" />
  <row Id="9003" PostId="8287" Text="That looks delicious. I'm going to try it. Thanks." CreationDate="2010-10-19T12:22:53.283" UserId="2001" />
  <row Id="9004" PostId="8286" Text="Hi Brian, welcome to the site.  I have edited your question so it is more in keeping with what we allow here (see the [Faq](http://cooking.stackexchange.com/faq)).  Please feel free to re edit if you think I have misrepresented what you wanted to ask." CreationDate="2010-10-19T12:25:02.640" UserId="210" />
  <row Id="9005" PostId="8216" Text="I considered that, but I'm not entirely sure what I want to do with all of the pumpkin yet, and I don't want to be doing things like adding sweet spices to something I'm making a savory meal out of, etc." CreationDate="2010-10-19T12:45:27.150" UserId="1484" />
  <row Id="9006" PostId="8286" Text="Related: http://cooking.stackexchange.com/questions/3062/will-adding-lemon-juice-to-non-wheat-pastas-make-them-starchier" CreationDate="2010-10-19T12:53:45.110" UserId="2001" />
  <row Id="9007" PostId="8120" Text="+ It happens all the time to the French." CreationDate="2010-10-19T13:14:08.940" UserId="641" />
  <row Id="9008" PostId="8289" Score="1" Text="Wikipedia: &quot;Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reaction: &lt;eight bullet points&gt;&quot;. Uh oh. +1, though!" CreationDate="2010-10-19T13:27:04.940" UserId="1672" />
  <row Id="9009" PostId="8277" Text="i believe they are all the same -- it's the way they work that's really key. i haven't tried any others, but i can't see why they would work any better (or worse)." CreationDate="2010-10-19T13:29:33.573" UserId="1415" />
  <row Id="9010" PostId="8279" Text="Yup.  Only way to do it." CreationDate="2010-10-19T13:30:14.283" UserId="1148" />
  <row Id="9011" PostId="8289" Score="2" Text="@Jefromi: This isn't caramelization.  Caramelization involves *browning* while the question evidently refers to short pan-frying or sautéing (which is what gives them the translucent appearance described in the question)." CreationDate="2010-10-19T13:39:50.727" UserId="41" />
  <row Id="9012" PostId="8289" Text="@Aaronut: Hm, my bad. I thought this was referring to cooking long and slow, so that they brown (but not dark) evenly all the way through, instead of browning rapidly just at the surface on high heat - and get very very sweet. I grew up with my mom calling that &quot;caramelized onions&quot; - is that not right?" CreationDate="2010-10-19T14:22:27.680" UserId="1672" />
  <row Id="9013" PostId="8279" Text="One brand of cocoa powder I used to make hot chocolate with when I was a kid (I forget the name) actually had these exact instructions.  Funny - until now I never realized why it was necessary, because I had never tried it the &quot;naïve&quot; way." CreationDate="2010-10-19T14:24:47.787" UserId="41" />
  <row Id="9014" PostId="8289" Text="@Jefromi: If they're fully-browned then they are indeed caramelized.  Caramelization doesn't actually require a low temperature though, it's just easy to burn them first at high heat.  In either case, this question appears to be about the taste of regular, non-caramelized onions cooked at low heat vs. high heat." CreationDate="2010-10-19T14:28:38.480" UserId="41" />
  <row Id="9015" PostId="8296" Score="1" Text="We have a Korean market - [H-Mart](http://www.hmart.com/), it's a chain, might be able to find one near you - that sells shallots for the same price per pound as our regular grocery sells onions for." CreationDate="2010-10-19T14:44:41.763" UserId="1236" />
  <row Id="9016" PostId="8294" Score="3" Text="If you have access to a warehouse store (Sam's, Cocso, etc...) keep an eye out. Every once in a while I find bags of shallots at those places for a price rather like onions bought at the grocery store. Then you can try the for a reasonable price." CreationDate="2010-10-19T14:48:50.583" UserId="1670" />
  <row Id="9017" PostId="8297" Text="+1 on the broiler." CreationDate="2010-10-19T14:51:36.787" UserId="1163" />
  <row Id="9018" PostId="8126" Text="Oh no! It's that *gardening* family Quick! Before for they give us some food! *Run!*" CreationDate="2010-10-19T14:52:45.300" UserId="1670" />
  <row Id="9019" PostId="8296" Text="you called me out on my hyperbole. The shallots at my grocery store are around 3-4x not 10x. I'll take a look in the local asian grocery stores. Thanks!" CreationDate="2010-10-19T16:28:41.387" UserId="2001" />
  <row Id="9020" PostId="8188" Text="We have one dairy vendor at ours (in Downtown Columbus, OH) that sells fresh cheese products that are additive-free and from hormone-free cows. That said, I have not seen cream at his booth." CreationDate="2010-10-19T17:05:21.570" UserId="15" />
  <row Id="9021" PostId="8296" Text="@Soba: Still pretty expensive.  If you can't find a local store then I think a lot of the online grocery stores have better pricing." CreationDate="2010-10-19T17:38:22.050" UserId="41" />
  <row Id="9022" PostId="6440" Text="sorry Joe, forgot to mark your answer.  Thanks for your help." CreationDate="2010-10-19T17:43:20.423" UserId="2276" />
  <row Id="9023" PostId="8258" Score="1" Text="@vicky the difference between instant and active dry is merely the concentration of live yeast in the mix. You don't have to proof with instant but if you are storing for a long period and are noticing less leavening action, you can proof to &quot;wake up&quot; the instant the same way you do with the active dry.  Additionally, temp can kill the yeast even while it is stuck in the package.  The reason you keep yeast in the freezer is it forces the yeast to enter a dormant state. Which means that there isn't any chance of it wasting some of that precious CO2 while still in the package." CreationDate="2010-10-19T18:02:21.493" UserId="446" />
  <row Id="9024" PostId="8301" Text="What is Donair? Is it this: http://en.wikipedia.org/wiki/Donair? Basically a döner kebab with a different sauce?" CreationDate="2010-10-19T18:32:15.487" UserId="2001" />
  <row Id="9025" PostId="8302" Text="Perch from lake eerie caught yesterday that we cooked today, smelled fishy." CreationDate="2010-10-19T18:35:04.247" UserId="1511" />
  <row Id="9026" PostId="8303" Text="Interesting question. Even if you didn't end up with a powder as a result- how can you make a stock or consume so pure that it doesn't taste like meat anymore?" CreationDate="2010-10-19T18:37:49.313" UserId="2001" />
  <row Id="9027" PostId="8292" Score="1" Text="I need to sit down and read that book cover to cover some day." CreationDate="2010-10-19T18:44:30.613" UserId="60" />
  <row Id="9028" PostId="8292" Text="Then maybe I could answer _EVERY_ question on the site. muahahaha" CreationDate="2010-10-19T18:45:00.517" UserId="60" />
  <row Id="9029" PostId="8301" Text="When you say 600°, do you mean 600° C as in an industrial high-temperature oven?  Or 600° F (about 300° C)?" CreationDate="2010-10-19T18:48:00.150" UserId="41" />
  <row Id="9030" PostId="8155" Text="At some point, I heard that the vertical method was the &quot;classic&quot; way to cut, and radial cuts were the &quot;new&quot; way. Or, maybe I have that backwards..." CreationDate="2010-10-19T18:57:06.777" UserId="2047" />
  <row Id="9031" PostId="8214" Text="@Aaronut: I agree that there will never be enough questions about cooking specifically frozen meat but... what about creating a tag to classify question about cooking generic frozen ingredients?" CreationDate="2010-10-19T19:06:23.743" UserId="16" />
  <row Id="9032" PostId="3862" Text="+1 for using the word &quot;fishies&quot;. :)" CreationDate="2010-10-19T19:16:19.573" UserId="2569" />
  <row Id="9033" PostId="8301" Text="@Aaronut - It's a concrete 600 F oven" CreationDate="2010-10-19T19:16:49.157" UserId="87" />
  <row Id="9034" PostId="8269" Text="Oops, I just re-read the question and realized that my answer won't work for the particular need mentioned in the questions, as bread crumbs are not okay for a gluten-free person. Sorry about that! (I'm going to leave the answer up for now in case others come to this q/a as a resources for more general parmesan substitutions.)" CreationDate="2010-10-19T19:17:42.290" UserId="2251" />
  <row Id="9035" PostId="8301" Text="@Sobachatina - Think of it as Ground beef + spices + a bit of fat + some form of a juice" CreationDate="2010-10-19T19:17:59.123" UserId="87" />
  <row Id="9036" PostId="6031" Text="The most important tip is to let the pie cool before slicing. Most of the thickening agents we use really only start to work as they cool down." CreationDate="2010-10-19T19:20:11.813" UserId="2569" />
  <row Id="9037" PostId="8292" Text="@hobodave, I tried to do that, but it's like going back to high school biology class. It is some serious, technical science reading. It was a bit much for me to &quot;read&quot;. Instead, I reference it whenever I'm interested in a particular thing. I'm excited about his new book, which is supposed to largely be a response to people telling him OFAC is awesome, but it's not very approachable." CreationDate="2010-10-19T19:20:17.880" UserId="1259" />
  <row Id="9038" PostId="8292" Score="4" Text="And by no means do you need to *INCREASE* the number of questions you answer. Leave something for the rest of us. Jeez." CreationDate="2010-10-19T19:21:09.127" UserId="1259" />
  <row Id="9039" PostId="8296" Text="As mentioned they're not 10x more but they do cost more for less.  They're often used when an oniony (that is so a word!) flavor is desired but not the full on blast you get from a full onion." CreationDate="2010-10-19T19:38:14.603" UserId="2945" />
  <row Id="9040" PostId="8214" Text="@Lorenzo: Not every possible question grouping needs its own tag. The criteria is: Does the tag identify an area of expertise? While somebody might consider themselves an aficionado of hamburgers or microwave cookery, frozen food is not (AFAIK) an area of culinary specialization. Besides, there's not much in common between frozen meat, frozen vegetables, and frozen fruit. Bottom line: we're trying to *limit* the number of tags, so please don't create new ones unless you're sure that you're breaking new ground (i.e. asking about an ingredient that's never been mentioned before)." CreationDate="2010-10-19T19:57:13.457" UserId="41" />
  <row Id="9041" PostId="8214" Text="If you're not satisfied with that explanation then please feel free to ask about this on meta (although we have had a few tag-related discussions already)." CreationDate="2010-10-19T19:59:04.717" UserId="41" />
  <row Id="9042" PostId="8314" Text="+1 after you get home and post the info. :)" CreationDate="2010-10-19T20:37:26.887" UserId="2001" />
  <row Id="9043" PostId="8314" Score="2" Text="Community policy on placeholder answers: http://meta.cooking.stackexchange.com/questions/769/how-should-an-active-member-of-our-community-respond-to-placeholder-answers" CreationDate="2010-10-19T21:03:12.520" UserId="1816" />
  <row Id="9046" PostId="8314" Score="2" Text="&quot;Remove the scum&quot; is a standard directive when making stock. And for the record, I firmly disagree with the community policy on placeholders, so long as an answer is provided in a reasonable time." CreationDate="2010-10-19T21:12:41.467" />
  <row Id="9050" PostId="8314" Text="@daniel you know the place for that discussion is on meta... justkt already helpfully posted the link to the pertinent discussion." CreationDate="2010-10-19T21:30:35.687" UserId="446" />
  <row Id="9051" PostId="5320" Text="I have this tool, but I find it easier to just roll the garlic in my hands." CreationDate="2010-10-19T21:38:14.703" UserId="923" />
  <row Id="9052" PostId="8279" Text="The only problem with this method is it leaves a grainy texture in the final product, at least in my experience." CreationDate="2010-10-19T21:38:36.827" UserId="446" />
  <row Id="9053" PostId="8279" Score="1" Text="@sarge_smith, I think that may depend on the brand of cocoa. Also, once you've dissolved the cocoa this way, you can certainly go ahead and heat it up - that should get rid of any graininess, and my great-grandfather the pastry chef always said that cooked chocolate tastes better than uncooked." CreationDate="2010-10-19T21:52:37.760" UserId="2569" />
  <row Id="9054" PostId="8316" Score="2" Text="&quot;When in doubt, throw bacon on/in it.&quot; - Wikipedia entry on Umami.  That's my new moto for life." CreationDate="2010-10-19T21:55:19.987" UserId="923" />
  <row Id="9055" PostId="3249" Text="Man, am I glad to live near a Wegmans. No &quot;select&quot; beef sold at all, and lots of &quot;prime&quot; grade - that they dry-age in-store!" CreationDate="2010-10-19T21:55:29.883" UserId="219" />
  <row Id="9056" PostId="8316" Text="What does 'N.B.' stand for?" CreationDate="2010-10-19T21:56:01.013" UserId="923" />
  <row Id="9057" PostId="8278" Text="You could skip a *lot* of manual labor if you added the milk to the cocoa rather than the other way around. (If your gravy accidentally ends up lumpy, you can remedy the problem with lots of mechanical action, e.g. a blender, but it's much simpler to just not get it lumpy in the first place. Same principle applies here.)" CreationDate="2010-10-19T22:01:16.123" UserId="2569" />
  <row Id="9058" PostId="8278" Text="@Martha True, true. But then I'd give up the elegance of a single-mug solution. That said, I could probably do without the wisk..." CreationDate="2010-10-19T22:05:11.787" UserId="798" />
  <row Id="9059" PostId="8316" Text="@Justin: [Nota Bene](http://en.wikipedia.org/wiki/Nota_bene)." CreationDate="2010-10-19T22:08:19.420" UserId="41" />
  <row Id="9061" PostId="8278" Text="There's no reason you couldn't do my method in a single mug; in fact, I do it all the time. Just make sure the mug is dry when you start. (Been there, done that, wasn't pretty.)" CreationDate="2010-10-19T22:09:38.983" UserId="2569" />
  <row Id="9062" PostId="8316" Text="@aar, thanks. [ ](http://www.com)" CreationDate="2010-10-19T22:11:06.640" UserId="923" />
  <row Id="9063" PostId="8272" Score="2" Text="Tempura typically has eggs in it and no cornstarch, while the smooth layer in the photograph seems to indicate it has cornstarch and flour." CreationDate="2010-10-19T22:34:34.357" UserId="183" />
  <row Id="9065" PostId="8314" Text="sarge, I was combating the implication that the 'community policy' is a unanimous one. Stating 'community policy' with a link implies that there *is* an official policy." CreationDate="2010-10-19T22:55:28.557" />
  <row Id="9066" PostId="8316" Text="Aaron, this is leaving aside that most of what we term 'flavour' is actually 'aroma.' 'Hot' isn't a flavour per se, it's a physical reaction to capsaicin. I have heard 'fatty' bruited about as a sixth flavour though." CreationDate="2010-10-19T22:58:27.620" />
  <row Id="9068" PostId="8314" Score="1" Text="Juju, please use answers for answering the question. Comments are intended to be used for other things, including &quot;I'll answer this later&quot;." CreationDate="2010-10-19T23:10:45.700" UserId="60" />
  <row Id="9069" PostId="8316" Text="@daniel: Pretty much all taste is the reaction of chemical compounds on the tongue and in the mouth.  I made the distinction between flavours that are actually directly related to tastebuds (primary) and things that we merely perceive as &quot;flavour&quot; (secondary), or what Wikipedia calls &quot;sensations&quot; that have to do with the [somatosensory](http://en.wikipedia.org/wiki/Somatosensory) system.  Still, the characteristic &quot;taste&quot; of the sulfur in allium was the subject of two separate questions today, so clearly these things have a place in any discussion of flavour pairings." CreationDate="2010-10-19T23:12:23.087" UserId="41" />
  <row Id="9070" PostId="8272" Score="1" Text="I've had some other Chinese things dipped in tempura batter and I don't think it's quite the same texture. Tempura comes out with a rougher texture on the outside, whereas the chicken fingers I've had have almost universally had a smooth outer coating." CreationDate="2010-10-20T00:39:55.237" UserId="2928" />
  <row Id="9071" PostId="3249" Score="1" Text="Noting also that the aging process allows lactic acid present in the muscles to denature some of the proteins, creating a tenderer piece of meat. It is possible to fake this by marinating 24-36 hours in buttermilk or yogourt." CreationDate="2010-10-20T01:44:58.360" />
  <row Id="9072" PostId="3223" Text="Actually the classic French _steak frites_ is done in a pan, not on a grill. Ditto hamburgers." CreationDate="2010-10-20T01:45:35.567" />
  <row Id="9074" PostId="6977" Text="@awshepard: Michael explained why it holds together; as for eating it, I've only had it once (I haven't ever seen it in Texas, but was up near Montreal recently) and the whole thing was only maybe 12cm across, and it was cut into six &quot;slices&quot;, so they were quite possible to pick up with chopsticks, though the shape is a little more awkward to grab than normal sushi or sushi rolls." CreationDate="2010-10-20T01:53:46.183" UserId="1672" />
  <row Id="9075" PostId="8315" Text="I asked some of my relatives from Colombia about two traditional gelatin-based desserts usually made from scratch: _gelatina negra_ (black gelatin) and _gelatina blanca_ (white gelatin). The recipe is very similar to your description. I found a [blog post](http://comidadecolombia.blogspot.com/2010/01/gelatina-blanco-o-negra.html) with the recipe in Spanish. I provide a [rough translation](http://translate.google.com/translate?hl=en&amp;sl=es&amp;tl=en&amp;u=http%3A%2F%2Fcomidadecolombia.blogspot.com%2F2010%2F01%2Fgelatina-blanco-o-negra.html) from Google Translate." CreationDate="2010-10-20T02:06:55.630" UserId="2782" />
  <row Id="9076" PostId="8316" Text="...you know, that approach could really open up a fascinating world of codifying flavours. Hmmmmmmmmmmmm." CreationDate="2010-10-20T02:37:40.377" />
  <row Id="9078" PostId="8316" Text="@daniel: I suppose I assumed (perhaps mistakenly) that it was already codified to an extent.  Not that I expect there to be cast-iron laws about what goes with what else - I'm sure you can pair anything with anything if you adjust the amounts carefully enough - but I'm equally sure that some flavours just naturally complement each other in any amount - like sweet &amp; sour... or salt and vinegar (sour)." CreationDate="2010-10-20T03:13:54.643" UserId="41" />
  <row Id="9079" PostId="8316" Text="I think it's codified only in the sense that everyone knows that sweet and sour go together. That being said, I'm sure the database at elBullitaller has this sort of thing codified in great depth; seems to me it would be an obvious thing for them to investigate along with the 'gene' of each food." CreationDate="2010-10-20T03:18:22.977" />
  <row Id="9080" PostId="8316" Text="Ermmm, there are 10 possible sets of three and five possible sets of four. (These numbers are known as binomial coefficients; in particular, 5 choose 3 is 10 and 5 choose 4 is 5.)" CreationDate="2010-10-20T04:31:44.127" UserId="1163" />
  <row Id="9081" PostId="568" Score="1" Text="I use this technique as well. works" CreationDate="2010-10-20T06:46:52.523" UserId="2944" />
  <row Id="9082" PostId="8297" Text="can I just say... slathering the corn in butter before baking sounds outrageously delicious!" CreationDate="2010-10-20T09:08:48.293" UserId="125" />
  <row Id="9083" PostId="8214" Text="@Aaronut: I don't like when you say &quot;WE are trying to...&quot;: it implies that (or at least, it seems like) YOU consider yourselves as the owners/bosses of the site. Maybe it is just a linguistic nuance, and I can even understand the logic behind it, but it might be unpleasant for the &quot;common user&quot;." CreationDate="2010-10-20T09:24:46.757" UserId="16" />
  <row Id="9085" PostId="8214" Text="@Lorenzo - check out meta, you'll see that many site decisions have discussion, comments, conflicting answers, voting, and usually finally consensus.  The mods don't act alone.  You have a voice - use it on meta!  We'll thank you for it." CreationDate="2010-10-20T13:04:56.143" UserId="1816" />
  <row Id="9086" PostId="1424" Text="+1 for grapeseed oil." CreationDate="2010-10-20T13:20:15.787" UserId="1148" />
  <row Id="9087" PostId="8326" Text="You're absolutely right - it is kind of rambly. ;) Some good information in here though." CreationDate="2010-10-20T13:21:30.260" UserId="41" />
  <row Id="9088" PostId="8316" Text="@Erik: Quite right.  And this from an engineer no less.  What can I say, end of a long day..." CreationDate="2010-10-20T13:25:57.067" UserId="41" />
  <row Id="9089" PostId="8214" Text="Lorenzo: Moderators are supposed to be the voice of the community (although not necessarily every single individual member of it), and as @justkt points out, my statements are based on a long history of discussion about tags on our meta. When I say &quot;we&quot;, I am referring to what I believe to be a community consensus; if I know I am acting alone then I will always say &quot;I&quot;.  This has to do with representation, not ownership.  As above: You're welcome to discuss this on meta if you have a problem with any of it. It's always possible that the community will agree with you." CreationDate="2010-10-20T13:35:51.243" UserId="41" />
  <row Id="9090" PostId="8333" Text="Same here, in Michigan, US." CreationDate="2010-10-20T13:37:08.183" UserId="814" />
  <row Id="9091" PostId="8327" Score="1" Text="Interesting that you refer to &quot;reluctant omnivores&quot; - I'm always very excited to try a new food.  But perhaps that's what leads people into cooking in the first place; I've noticed that many people who *don't* cook like to eat the same bland foods over and over again." CreationDate="2010-10-20T13:38:56.090" UserId="41" />
  <row Id="9092" PostId="8337" Score="3" Text="you can focus on using more whites than yolks to diminish that potential issue." CreationDate="2010-10-20T13:39:40.597" UserId="1816" />
  <row Id="9093" PostId="8334" Score="2" Text="@Jenn - tell me where, besides peanuts, you find such inexpensive nuts.  The stores I have access to sell nuts at a higher price than ground beef or bone-in chicken, that's for sure!" CreationDate="2010-10-20T13:43:05.113" UserId="1816" />
  <row Id="9095" PostId="8337" Text="@justkt Very true." CreationDate="2010-10-20T13:48:07.333" UserId="814" />
  <row Id="9096" PostId="8332" Text="+1 because I'm having the exact same problem. I'm lifting and don't know how to get enough protein without breaking the bank." CreationDate="2010-10-20T13:52:10.727" UserId="1484" />
  <row Id="9097" PostId="8343" Text="it was around 140 degrees F in the thickest part of the thigh before I turned the broiler on low for the last little heat blast before I left (updated question to state that).  I'm with you on the second roast being unnecessary, but my spouse is a bit of a food safety nut." CreationDate="2010-10-20T14:10:35.130" UserId="1816" />
  <row Id="9098" PostId="8297" Text="@lomaxx - butter plus season salt plus a cracked pepper blend is definitely delicious.  Enough butter drips off to keep the whole thing from being unbearably oily, but enough stays to make it extremely tasty." CreationDate="2010-10-20T14:12:55.733" UserId="1816" />
  <row Id="9099" PostId="8343" Text="@justkt: That helps a little - but it's very possible that it was well above 140° F to begin with and came down in temperature before you tested it.  Unfortunately we're all guessing as to what happened during the hour of missing time." CreationDate="2010-10-20T14:16:19.173" UserId="41" />
  <row Id="9100" PostId="8343" Score="1" Text="I guess I can sort of (but not completely) check by re-doing it when I am present the whole time and testing the temperature along the way - just have to get a thermometer that would let me check without opening the door and put that in place when I turn the oven off to see." CreationDate="2010-10-20T14:18:32.647" UserId="1816" />
  <row Id="9101" PostId="8337" Score="2" Text="We buy the egg beaters 100% whites when they're on sale, they get really cheap.  They freeze really well, so I'll buy 10 of them at a time." CreationDate="2010-10-20T14:26:45.340" UserId="1236" />
  <row Id="9102" PostId="8338" Text="Agreed!  See [my comment on Echo's answer](http://cooking.stackexchange.com/questions/8332/cheap-sources-of-protein/8337#8337)" CreationDate="2010-10-20T14:27:39.053" UserId="1236" />
  <row Id="9103" PostId="8332" Text="I suspect those protein drinks are quite good value for money in terms of protein content... (They may taste slightly nasty though!) No quantitative information though." CreationDate="2010-10-20T14:39:44.733" UserId="1123" />
  <row Id="9104" PostId="7743" Text="@dmckee: As our resident physicist, I'm hoping you can comment.  How is it possible that stable potassium compounds react to the microwaves like pure metals?  Doesn't there have to be some reaction breaking them down, or am I looking at this entirely the wrong way?" CreationDate="2010-10-20T14:40:57.850" UserId="41" />
  <row Id="9105" PostId="8340" Text="+1 This is also how they fake brown sugar when it is much more expensive than regular one" CreationDate="2010-10-20T14:44:03.367" UserId="207" />
  <row Id="9106" PostId="8341" Score="1" Text="Also effective tool for your dinner and saves you lugging around additional, heavy cargo" CreationDate="2010-10-20T14:48:15.223" UserId="15" />
  <row Id="9107" PostId="8337" Text="Yup - it is my understanding that egg whites have lots of protein and egg yolks have lots of cholesterol." CreationDate="2010-10-20T14:49:05.147" UserId="2824" />
  <row Id="9108" PostId="8333" Text="Yup, turkey is the cheapest ground meat here in Pennsylvania, too. Depending on the store, I think it can even be cheaper per pound than eggs or tofu." CreationDate="2010-10-20T14:50:49.403" UserId="2569" />
  <row Id="9109" PostId="8333" Score="3" Text="Also a good (and timely) trick is to buy a whole turkey just after the holidays where turkey is traditionally eaten.  Turkeys become very inexpensive at that point.  They can be cooked, turkey stock made, whatever you like!" CreationDate="2010-10-20T14:57:09.667" UserId="1816" />
  <row Id="9110" PostId="7743" Text="@Aaronut: I don't know. I don't even know if that *is* the mechanism at work here. I'm not a solid state physicist, and hesitate to speculate too much. Has anyone tried some other high potassium vegetables (broccoli, spinich,...)? The mechanism discussed in SpecKK's link looks viable, but requires two smallish dipoles and a low resistance path between them. I don't think the banana provides that---unless there is something going on in it's internal structure." CreationDate="2010-10-20T15:30:17.390" UserId="1670" />
  <row Id="9111" PostId="7743" Text="@dmckee: Interesting, broccoli and spinach *don't* seem to be frequently complained about.  Both the GM and USDA links refer to carrots, apparently due to the soil conditions under which they were grown.  I found a link about [broccoli](http://www.dailyping.com/archive/2007/12/19/) which also makes reference to sweet potatoes and cauliflower; all three are frequently microwaved and rarely have issues.  Interestingly, I also found this [chowhound thread](http://chowhound.chow.com/topics/650044) about broccoli suggesting that fires (not necessarily arcing) could be due to sugars combusting..." CreationDate="2010-10-20T15:40:10.330" UserId="41" />
  <row Id="9112" PostId="7743" Score="2" Text="...which makes sense because bananas are quite high in sugars as compared with vegetables, which never spark in my microwave.  The same chowhound thread also suggests that it may have something to do with the exact configuration of the molecules, and apparently, chopping the vegetables after steaming them is also cited as a common cause.  The whole issue just seems *way* more complex to me than simply &quot;X is high in minerals.&quot;" CreationDate="2010-10-20T15:42:17.827" UserId="41" />
  <row Id="9113" PostId="8340" Score="1" Text="+1: Molasses + white sugar is what brown sugar is. The ratio for light brown is usually around 1 part molasses to 25 parts white sugar, and 2:25 for dark brown sugar." CreationDate="2010-10-20T16:07:53.123" UserId="218" />
  <row Id="9114" PostId="8334" Score="1" Text="@justkt: Beans will always be your go-to cheap protein. You literally cannot get more protein for less money, unless you live somewhere where steak falls from the sky." CreationDate="2010-10-20T16:09:38.570" UserId="218" />
  <row Id="9115" PostId="8334" Text="@Satanicpuppy - no argument.  It's nuts (ex: pecans, almonds, walnuts) I'm wondering about." CreationDate="2010-10-20T16:15:19.490" UserId="1816" />
  <row Id="9116" PostId="8327" Text="That's a good point.  At a university we could figure out the difference in new food aversion between those in food courses and others.  We should check with P. Rozin." CreationDate="2010-10-20T16:24:55.560" UserId="183" />
  <row Id="9118" PostId="8353" Score="1" Text="@stephenmcdonald - I've seen an NY-style cheesecake rise more than some white cakes in my own oven." CreationDate="2010-10-20T16:47:50.127" UserId="1816" />
  <row Id="9119" PostId="8353" Text="@justkt - interesting...I must be making some other style of cheesecake then :) Did it taste lighter and fluffier than a regular dense cheesecake?" CreationDate="2010-10-20T16:50:10.313" UserId="1236" />
  <row Id="9120" PostId="8353" Text="@stephenmcdonald - it was pretty light and fluffy - first time I've had a recipe that was explicitly NY-style.  And definitely yes to the wikipedia quote about overbaking!" CreationDate="2010-10-20T17:08:07.213" UserId="1816" />
  <row Id="9123" PostId="8353" Text="@justkt what is the [rising/leavening] agent? Does it just rise from the heat?" CreationDate="2010-10-20T17:18:23.457" UserId="15" />
  <row Id="9124" PostId="8353" Text="@mfg - for this cheesecake, the sugar was beat into cream cheese, providing an air bubble structure (this is a best guess)." CreationDate="2010-10-20T17:20:48.293" UserId="1816" />
  <row Id="9125" PostId="8251" Text="Mmm, Wegman's pretzel rolls..." CreationDate="2010-10-20T17:27:29.177" UserId="2569" />
  <row Id="9126" PostId="8332" Score="2" Text="They're good for protein, but you miss out on the vitamins and minerals you get from eating real food." CreationDate="2010-10-20T17:30:17.077" UserId="1484" />
  <row Id="9127" PostId="8358" Text="Sorry for my misspelling. Any recipes on using it?" CreationDate="2010-10-20T17:59:18.303" />
  <row Id="9128" PostId="8030" Text="Are you asking is it safe to eat without frying or otherwise cooking it?" CreationDate="2010-10-20T17:59:47.430" UserId="15" />
  <row Id="9129" PostId="8334" Text="Chicken is competitively priced with beans for protein, any chicken breast at $3 a pound or less is about equal for canned beans, and barely more for dried.  Plus prep time saved is huge." CreationDate="2010-10-20T18:01:41.170" UserId="222" />
  <row Id="9130" PostId="8358" Text="Sorry @abe, i'll be happy to help you fix any recipes that you find but we don't really do recipes exchanges here.  It is a javanese product so I would start looking for recipes there." CreationDate="2010-10-20T18:02:55.643" UserId="446" />
  <row Id="9131" PostId="8334" Score="1" Text="Beans don't have complete protein, but rice has the proteins beans are missing, so if you're concerned about complete protein, best to have rice with/next to your beans." CreationDate="2010-10-20T18:40:36.483" UserId="2251" />
  <row Id="9132" PostId="443" Text="Are you open to tofu preparations that you do ahead of time, resulting in a sandwich slice you can later slap on bread? If so, marinate, slice real thin, spread on a greased cookie sheet, and roast in a 400 degree (F) oven for 10 minutes or so." CreationDate="2010-10-20T18:43:35.680" UserId="2251" />
  <row Id="9133" PostId="7758" Text="@Arafangion: It depends - you can get powders based on different ground chilies, and some are hotter than others. But yes, in general, it's about flavor, so it's not just heat like red pepper flakes." CreationDate="2010-10-20T19:02:12.657" UserId="1672" />
  <row Id="9134" PostId="7758" Score="2" Text="I don't know how likely it is, but you might be able to find dried whole peppers, and grind them yourself to get some more good flavor in there." CreationDate="2010-10-20T19:03:57.000" UserId="1672" />
  <row Id="9135" PostId="8353" Text="@justkt, that sounds delicious, do you by any chance have a recipe link handy that I could try out?  If not I can just find one on my own but figured I'd ask first!" CreationDate="2010-10-20T19:37:06.277" UserId="1236" />
  <row Id="9136" PostId="8353" Text="@stephenmcdonald - just be warned that we got our results partially by messing with the heat (had the overcooking problem wikipedia mentioned because the custard concerned us), although it still came out great.  It was the NY cheesecake from the America's Test Kitchen Family Cookbook, which means any NY cheesecake from CI/ATK will do (google should help find one, pick your favorite)." CreationDate="2010-10-20T19:58:13.603" UserId="1816" />
  <row Id="9137" PostId="8334" Score="1" Text="@s_hewitt: Well, A) 3 bucks a pound is good for chicken, and B) don't buy beans in little bags from the supermarket (you're paying for their headache in storing them). If you buy bulk, you can get a dollar a pound, easy. https://www.usaemergencysupply.com/food_storage/bulk_beans_legumes.htm" CreationDate="2010-10-20T20:06:41.160" UserId="218" />
  <row Id="9138" PostId="8314" Text="Understood. Also, didn't post recipe as when I got home late last night as there was already an accepted answer." CreationDate="2010-10-20T20:10:20.120" UserId="2239" />
  <row Id="9139" PostId="8366" Score="4" Text="Right, one of the 4 aromatic herbs, as I was taught. Leek, Celery, Parsley and Carrots." CreationDate="2010-10-20T20:13:01.457" UserId="641" />
  <row Id="9141" PostId="8365" Score="1" Text="My wife absolutely hates carrots and celery by themselves, but actually loves food I cook with mirepoix. If you haven't tried using it in a mirepoix I'd suggest giving it a shot just to see how the combination works because it does act a little differently combined with other things than by itself." CreationDate="2010-10-20T20:30:29.580" UserId="1236" />
  <row Id="9142" PostId="8353" Text="@justkt - thanks for the info, sounds like a nice weekend experiment: a &quot;normal&quot; cheesecake the way i normally make it and the NY style from ATK side by side.  I'm sure my wife will be very upset at having to help me taste test!" CreationDate="2010-10-20T20:39:03.350" UserId="1236" />
  <row Id="9143" PostId="8364" Text="Never even thought of using of using stainless, that can be saved for the food service industry.  Any experience with clay or ceramic teapots?" CreationDate="2010-10-20T20:48:07.067" UserId="2912" />
  <row Id="9153" PostId="8334" Text="@Satanicpuppy: I used a little over $1 per pound on the dried beans estimate.  I guess it depends on where you live for chicken prices, $3 a pound is standard for prepped breasts (low quality maybe?) and can get cheaper on sale.  Even Whole Foods in Colorado has whole chickens @ $1.99 or $2.99 per pound based on size of the chicken.    Anyways, I'd advocate a balanced meal instead of trying for one source.  Where I am it's all competitively priced, so a Rice Beans Chicken meal would be ideal." CreationDate="2010-10-20T21:46:17.347" UserId="222" />
  <row Id="9154" PostId="8366" Score="1" Text="None of those are herbs." CreationDate="2010-10-20T21:53:19.677" />
  <row Id="9155" PostId="8352" Text="This is one of those endless debates that will never be solved. The only definitive answers can be found in pie- or cake-baking competitions. I have voted to close this as way too subjective and argumentative." CreationDate="2010-10-20T21:55:02.857" />
  <row Id="9156" PostId="8366" Text="Excuse my English: Vegetables." CreationDate="2010-10-20T22:21:45.430" UserId="641" />
  <row Id="9157" PostId="8069" Text="+1 For the method described" CreationDate="2010-10-20T22:51:42.227" UserId="641" />
  <row Id="9158" PostId="8372" Score="1" Text="It doesn't turn very green when I do that. Just slightly, which is to be expected, from chlorophyll leaching out of the cut cells." CreationDate="2010-10-20T23:20:26.673" UserId="1393" />
  <row Id="9159" PostId="8270" Text="I've seen it called Sweet and Sour Chicken at a few places around here, but more often it's just called Chicken Fingers and served plain, with optional (but highly recommended) duck sauce on the side." CreationDate="2010-10-20T23:50:39.037" UserId="2928" />
  <row Id="9160" PostId="8352" Text="@daniel: Interesting, I never would have thought this would be subjective." CreationDate="2010-10-20T23:54:16.863" UserId="2962" />
  <row Id="9161" PostId="8364" Text="@ryan anderson: Ceramic is very nice, and very classy. For clay, I have a honkin urn I use to make sun tea, and that's it." CreationDate="2010-10-21T00:02:55.947" UserId="218" />
  <row Id="9162" PostId="8352" Score="1" Text="It is, unfortunately. Is a pie covered with pastry or not? Does a pie need to have a pastry crust or a crumb? I _personally_ would consider cheesecake to be a form of tart, but you could make equally compelling arguments that it is either a cake or a pie. These sorts of canonical &quot;Is this X? Is this the right way to make X?&quot; questions are inherently subjective." CreationDate="2010-10-21T00:23:20.153" />
  <row Id="9164" PostId="8369" Text="What kind of potatoes did you use?" CreationDate="2010-10-21T03:10:12.787" UserId="2645" />
  <row Id="9165" PostId="7758" Text="I believe I've seen ancho powder at Target.  @Jefromi, Whole Foods (in Louisiana) has had whole dried chiles in the past, although I haven't seen them in a while." CreationDate="2010-10-21T03:14:21.700" UserId="2645" />
  <row Id="9166" PostId="8337" Score="4" Text="Note that eating a lot of eggs doesn't increase your blood cholesterol level (that's the only aspect of cholesterol related to health problems). Don't avoid pretty much the healthiest food/best source of protein because of an old wive's tale." CreationDate="2010-10-21T04:17:28.197" UserId="1502" />
  <row Id="9167" PostId="8267" Text="ETA:I did a stage a year and a half ago at a restaurant where we made an orange pekoe gel, served with an almond cake and whipped honey." CreationDate="2010-10-21T06:07:23.650" />
  <row Id="9168" PostId="8372" Score="1" Text="When you say chop, what size do you chop? If it's caused by the number of cut cells, the smaller you chop, the greener the water..." CreationDate="2010-10-21T09:37:53.520" UserId="1546" />
  <row Id="9169" PostId="761" Text="Intersting, I was going to say hold water in your mouth...works for me." CreationDate="2010-10-21T10:51:51.157" UserId="1125" />
  <row Id="9170" PostId="8352" Text="@daniel: Really interesting, thanks." CreationDate="2010-10-21T11:25:46.220" UserId="2962" />
  <row Id="9171" PostId="8238" Text="It's interesting that you get good results with whole heads, they go limp in my fridge much faster than when I clean the leaves and put them in airtight containers." CreationDate="2010-10-21T11:44:00.157" UserId="2911" />
  <row Id="9172" PostId="8365" Text="I couldn't agree more I'm not a fan of celery as a flavour on it's own but balanced properly in a dish it just works." CreationDate="2010-10-21T11:46:07.907" UserId="2391" />
  <row Id="9173" PostId="1206" Score="2" Text="I've never seen coffee shops store beans at anything but room temperature, even those who import large amounts and store them for months. Keeping them airtight (even in vacuum bags) and whole, on the other hand, is taken very seriously by everybody I've seen. I'm guessing the temperature doesn't matter nearly as much as the oxygen." CreationDate="2010-10-21T11:50:08.837" UserId="2911" />
  <row Id="9174" PostId="1217" Text="That advice sounds as if temperature isn't even closely as important as air and moisture." CreationDate="2010-10-21T11:51:59.533" UserId="2911" />
  <row Id="9175" PostId="8342" Score="1" Text="I'm not sure a butterflied 6 lb. chicken would fit in my slow cooker!  Those birds are huge." CreationDate="2010-10-21T12:04:31.777" UserId="1816" />
  <row Id="9176" PostId="8372" Text="@Juilio that would explain why it varies so much from head to head (since I chop larger for salads, smaller for tacos).  Thanks guys!" CreationDate="2010-10-21T12:55:23.097" UserId="2428" />
  <row Id="9177" PostId="8374" Text="So maybe that lettuce water will be good for the plants.  ;)" CreationDate="2010-10-21T12:55:57.700" UserId="2428" />
  <row Id="9178" PostId="8334" Text="@Satanicpuppy @s_hewitt - where I live a whole chicken is .99/lb (if not paying for organic, air-chilled, etc)." CreationDate="2010-10-21T13:02:06.537" UserId="1816" />
  <row Id="9179" PostId="8256" Text="See, that's where personal experience comes in. I don't eat bacon, since I keep kosher. So I was guessing on the bacon based on my analysis of what Parmesan could add. I think that if I were doing this, I'd add either duck or olives." CreationDate="2010-10-21T13:12:52.100" UserId="1887" />
  <row Id="9180" PostId="8383" Text="What is an eastern style pot?  Is this a cup-like device with a lid to strain out the leaves (sorry, don't know the name), or something else entirely?" CreationDate="2010-10-21T13:15:39.320" UserId="2912" />
  <row Id="9181" PostId="8379" Text="Ouch.  I don't even want to imagine what it must have been like opening up the dishwasher door and seeing *that*." CreationDate="2010-10-21T14:02:15.510" UserId="41" />
  <row Id="9182" PostId="8186" Text="Just so you know, I've been unsuccessful so far at actually finding a s.s. pan that has a clad bottom as defined according to your original comment on the question (having copper *and* aluminum layers).  If you know of any examples and can include them in your answer then I will happily accept it." CreationDate="2010-10-21T14:04:07.190" UserId="41" />
  <row Id="9183" PostId="8383" Text="I meant a glazed pot in the style of a traditional Chinese clay pot but lower maintenance. These normally have a non ceramic handle (wicker etc.) from the top and many have a strainer built into the spout to keep back the large leaves" CreationDate="2010-10-21T14:48:13.027" UserId="2391" />
  <row Id="9184" PostId="8383" Text="There are some good articles out there on tea pot choice http://vitaliteas.com/how-to-choose-a-teapot/ for instance." CreationDate="2010-10-21T14:53:37.460" UserId="2391" />
  <row Id="9185" PostId="8379" Score="1" Text="Really hard to argue with that picture. Ouch." CreationDate="2010-10-21T14:54:20.767" UserId="2569" />
  <row Id="9186" PostId="8261" Text="Pull it out of the fridge first thing, before you start the pancakes/waffles/etc. I store mine in a glass syrup dispenser, topping it up as necessary (with a cleaning in between fills)." CreationDate="2010-10-21T15:55:50.733" UserId="1509" />
  <row Id="9187" PostId="8374" Score="1" Text="My homegrown lettuce does the same thing, and it's definitely not dyed. And yes, the lettuce water is excellent for plants. I keep a dish pan in the sink all summer to catch gray water to put on the garden, since we never get enough rain. N.B. I do not water plants I intend to eat with this gray water, just to be safe. But I have lots of flowers &amp; ornamentals." CreationDate="2010-10-21T16:12:44.307" UserId="1509" />
  <row Id="9188" PostId="663" Text="Residents? If you've got critters living in your pots and pans, you've got problems. :)" CreationDate="2010-10-21T16:19:02.033" UserId="2569" />
  <row Id="9189" PostId="8324" Text="Two words: fish tacos.  I tried that suggestion last night, as well as the lemon/cream/dill pasta suggestion from user2951.  Both were good - tacos win.  Reheated in the oven on broil for about 5 minutes.  For the record: I used corn torillas, spinach, and this sauce: http://soupaddict.wordpress.com/2009/06/06/wickedly-good-fish-taco-sauce/ - Thanks." CreationDate="2010-10-21T16:58:29.660" UserId="2824" />
  <row Id="9190" PostId="8328" Text="I cannot wait to try option 1 - I didn't have leftover salmon this time around." CreationDate="2010-10-21T16:59:48.300" UserId="2824" />
  <row Id="9191" PostId="8346" Text="~5 minutes in my oven on broil - thanks for the tip." CreationDate="2010-10-21T17:00:35.243" UserId="2824" />
  <row Id="9192" PostId="4122" Text="Yes, onion works great that way. Make sure to sauté them at low heat, see also http://cooking.stackexchange.com/questions/8289/why-do-onions-taste-sweeter-when-cooked-at-lower-temperature" CreationDate="2010-10-21T17:16:14.200" UserId="2911" />
  <row Id="9193" PostId="6925" Text="I seem to remember that this is also a very traditional &quot;Italian grandma&quot; way to do it. Any idea on how it works? Is there stuff in the tomato sauce that caramelizes or acids that break down during long cooking?" CreationDate="2010-10-21T17:18:03.147" UserId="2911" />
  <row Id="9194" PostId="8322" Text="Fish tacos FTW - big thanks to mfg for the reheating technique, and to daniel for the fish taco suggestion." CreationDate="2010-10-21T17:20:02.280" UserId="2824" />
  <row Id="9195" PostId="8369" Text="Nothing special, that's for sure.  It's been a few months since I made the gnocchi like this, but I'm almost certain that I just used the regular unwashed potatoes available as the cheap option in supermarkets in Australia.  I assume they're Sebago.  Desiree would be the only other type I could have possibly used." CreationDate="2010-10-21T17:25:54.540" UserId="2939" />
  <row Id="9196" PostId="8349" Score="2" Text="Agree about health being the top priority and getting complete protein. However keep in mind that even though quinoa (or even wheat, I think) have all the amino acids, their proportions aren't really right for the human body. I think red meat is really hard to beat on that front (and I think red meat is much healthier in general than its given credit for, but that's another conversation)." CreationDate="2010-10-21T17:26:11.587" UserId="1962" />
  <row Id="9197" PostId="8379" Text="Damn. I would hardly believe that's an All-Clad pot if not for the stamped handle." CreationDate="2010-10-21T17:35:19.860" UserId="60" />
  <row Id="9198" PostId="8340" Text="Thanks for the ratios - I thought it might be something like this, but wasn't sure of the quantities to try." CreationDate="2010-10-21T17:37:46.660" UserId="2939" />
  <row Id="9199" PostId="8344" Text="Thanks - I haven't yet had time to find Jaggery but will be on the look out." CreationDate="2010-10-21T17:38:51.273" UserId="2939" />
  <row Id="9200" PostId="8391" Text="It might be currents rather than pressure - the lid could prevent a rising current from helping carry anything away? That would keep the air right above the bubbles hotter and more saturated with water vapor." CreationDate="2010-10-21T17:57:27.103" UserId="1672" />
  <row Id="9201" PostId="8392" Text="I should note, I use the term 'decay' with utmost love and consideration" CreationDate="2010-10-21T18:09:08.213" UserId="15" />
  <row Id="9202" PostId="8391" Text="+1 Absolutely true, a larger pot expecially with a larger diameter does the trick." CreationDate="2010-10-21T18:16:30.420" UserId="1805" />
  <row Id="9203" PostId="7736" Text="Benny, Ross, stirring is indeed needed to avoid burning on the bottom. About three times, just turning the rice is enough." CreationDate="2010-10-21T18:26:13.787" UserId="905" />
  <row Id="9204" PostId="8391" Text="A/C does use more energy than the range but whatever you pay for the range you will pay double for the A/C to pull it back out of the air." CreationDate="2010-10-21T18:27:06.937" UserId="2001" />
  <row Id="9205" PostId="8394" Score="1" Text="You may get some links on the possibilities (which look rather bleak) here: http://cooking.stackexchange.com/questions/7976/are-sushi-rice-and-arborio-rice-valid-substitutes-of-each-other" CreationDate="2010-10-21T19:05:09.840" UserId="1816" />
  <row Id="9206" PostId="8391" Text="@Jefromi: Yes, it's probably a bit of both." CreationDate="2010-10-21T19:12:33.357" UserId="60" />
  <row Id="9207" PostId="4114" Text="There are lots of folks out there willing to sell you a &quot;Boston shaker&quot;... which is just a pair of stainless steel glasses that work exactly how @stephennmcdonald describes." CreationDate="2010-10-21T19:42:59.280" UserId="2569" />
  <row Id="9208" PostId="2688" Text="@tobias, I made it, Check the new answer." CreationDate="2010-10-21T19:47:49.887" UserId="1259" />
  <row Id="9209" PostId="2688" Score="1" Text="@sama, it turned out great. Check the new answer." CreationDate="2010-10-21T19:48:09.527" UserId="1259" />
  <row Id="9210" PostId="8393" Text="I remember another answer on this site explaining why salt or oil is added, not to change the boiling point or keep the pasta from sticking, but to solve the foaming issue - but I can't find the link right now.  Just wanted to semi-back up your claim with some anecdotal evidence...will comment again with the link if I can dig it up. :)" CreationDate="2010-10-21T20:03:58.660" UserId="1236" />
  <row Id="9211" PostId="8396" Score="2" Text="That looks really delicious. Well done. How difficult is the spherification process? Perhaps you could use a more translucent liquid than peach to give a more caviar-like look. Perhaps pomegranate juice?" CreationDate="2010-10-21T20:04:18.003" UserId="2001" />
  <row Id="9212" PostId="570" Score="1" Text="I have Wikipedia.org too, thanks. -1" CreationDate="2010-10-21T20:07:27.910" UserId="2984" />
  <row Id="9213" PostId="8396" Text="@soba, spherification is relatively easy if you have the right chemicals and a scale that's accurate to .1g (i.e. not a standard kitchen scale). I think I could strain the peach puree or even just buy peach juice to get a more transparent look. I hadn't thought of that. Good idea. Of course, just about any fruit juice would work for the dish (although more acidic fruits may effect the spherification)." CreationDate="2010-10-21T20:09:42.323" UserId="1259" />
  <row Id="9214" PostId="6881" Score="1" Text="+1 for &quot;soldered foil&quot;. Such a, um, picturesque description." CreationDate="2010-10-21T20:14:16.903" UserId="2569" />
  <row Id="9215" PostId="7731" Text="This applies to all outdoor cooking, even over a camp stove or the burner on the side of your gas grill. Outdoor conditions mean that at some point, those burners *will* give off smoke." CreationDate="2010-10-21T20:17:04.680" UserId="2569" />
  <row Id="9216" PostId="8352" Score="1" Text="I like pie better than cake, and I like cheesecake, so that must mean cheesecake is a pie." CreationDate="2010-10-21T21:22:43.320" UserId="2047" />
  <row Id="9217" PostId="8354" Text="+1 for the Alton reference" CreationDate="2010-10-21T21:54:17.390" UserId="2986" />
  <row Id="9218" PostId="8395" Score="1" Text="Like Mies said: &quot;Less is more&quot;." CreationDate="2010-10-21T23:45:20.723" UserId="641" />
  <row Id="9219" PostId="6383" Text="yep, but ... grrrrrrr ... spouse has been known to forget this tip" CreationDate="2010-10-22T00:28:21.987" UserId="373" />
  <row Id="9220" PostId="8334" Text="Yes, nuts can be expensive. You can buy in bulk to cut the price per pound, though you have to be careful they do not go rancid...though peanut butter itself is fairly inexpensive and you can make great Thai peanut noodles with it." CreationDate="2010-10-22T00:43:52.930" UserId="1769" />
  <row Id="9221" PostId="5877" Text="No worries about EDTA too." CreationDate="2010-10-22T03:09:51.950" UserId="2969" />
  <row Id="9222" PostId="8379" Text="Yeah; to be clear that is probably 5 times through the dishwasher. Once it was ugly the first time, I sorta figured, what the heck." CreationDate="2010-10-22T03:38:49.740" UserId="1393" />
  <row Id="9223" PostId="8402" Text="Never heard of it, but warm the water, yes. +1 For @Sobachatina" CreationDate="2010-10-22T08:31:23.947" UserId="641" />
  <row Id="9224" PostId="8412" Text="wow, three answerers now who've never heard of the practice. maybe i need to rephrase the question, since my assumption is disproved." CreationDate="2010-10-22T10:36:12.473" UserId="373" />
  <row Id="9225" PostId="8297" Text="More accurately, moisture is the enemy of caramelization processes. In order for sugars to brown, moisture needs to be at a minimum." CreationDate="2010-10-22T10:49:42.470" />
  <row Id="9226" PostId="8412" Score="1" Text="bear in mind that any professional baking I've done, flour has been kept in the kitchen. They tend to be on the warm side." CreationDate="2010-10-22T10:57:18.270" />
  <row Id="9227" PostId="8297" Text="@daniel - thanks - mind if I (or you, since you have the rep) update the answer to make it more correct?" CreationDate="2010-10-22T12:13:32.340" UserId="1816" />
  <row Id="9228" PostId="8402" Text="Would this have to do with helping instant yeast (if you use instant) or getting the bread to the appropriate temperature for a rise?" CreationDate="2010-10-22T12:15:25.720" UserId="1816" />
  <row Id="9229" PostId="8352" Text="@Bob - my spouse loves fruit pies and dislikes cheesecake, so there's your counter." CreationDate="2010-10-22T12:32:15.910" UserId="1816" />
  <row Id="9230" PostId="8404" Text="plenty of &quot;rustic&quot; cakes (ex: buckle) contain fruit." CreationDate="2010-10-22T12:32:52.587" UserId="1816" />
  <row Id="9231" PostId="6925" Score="1" Text="@Hanno: It's the way my mother did it and she learned it from her mother, so....  No idea why it works, though -- sorry." CreationDate="2010-10-22T13:38:59.063" UserId="1659" />
  <row Id="9232" PostId="3965" Text="That article sounds pretty convincing, I'll definitely try that." CreationDate="2010-10-22T14:09:18.923" UserId="2911" />
  <row Id="9233" PostId="3951" Text="Sure enough, simmering and boiling is not the same, but the question is, do we *need* to boil, and why? I thought the article linked to from daniel's post (http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil/3965#3965) sounds really solid. I'll try for myself and see." CreationDate="2010-10-22T14:13:18.353" UserId="2911" />
  <row Id="9234" PostId="8314" Score="1" Text="Juju, it would still be nice to see the recipe to compare it with SatanicPuppy's and the _gelatina negra_ recipe I linked." CreationDate="2010-10-22T14:22:22.357" UserId="2782" />
  <row Id="9235" PostId="8297" Text="You can't edit your own answers? huh, the switch out of beta really did mess with things. Editing now." CreationDate="2010-10-22T14:24:40.027" />
  <row Id="9236" PostId="8415" Text="Can you be more specific? The differences seem pretty well outlined at the articles you linked to." CreationDate="2010-10-22T14:33:36.400" />
  <row Id="9237" PostId="8297" Text="@daniel - sorry, I can, I was just thinking you might say it better." CreationDate="2010-10-22T14:39:45.730" UserId="1816" />
  <row Id="9238" PostId="8380" Text="Nice story, thanks for sharing." CreationDate="2010-10-22T15:14:46.610" UserId="2912" />
  <row Id="9239" PostId="8297" Text="pshaw. I just bash my forehead on the keyboard and trust that the Infinite Monkey principle will produce something coherent." CreationDate="2010-10-22T15:22:30.073" />
  <row Id="9240" PostId="8417" Text="So are we trying to avoid the release of aroma and flavour compounds from the mirepoix, or the bones?  I'm only asking because the bones were previously roasted so would that not release compounds? Or, are the compounds we desire developed due to the high temp roasting and boiling would release those from the water?" CreationDate="2010-10-22T15:54:00.103" UserId="2912" />
  <row Id="9241" PostId="8415" Score="1" Text="Each article clearly defines what each of these items is but I don't think the differences are well outlined. As I mentioned in the question, the articles conflict on whether they are the same thing or not. I just want to know if there is a concrete difference between sugarcane jaggery, rapadura, and panela besides their place of origin." CreationDate="2010-10-22T16:19:22.013" UserId="2782" />
  <row Id="9242" PostId="3951" Text="@Hanno: That's actually not the question at all." CreationDate="2010-10-22T16:46:51.780" UserId="60" />
  <row Id="9243" PostId="583" Score="8" Text="The candle probably doesn't 'burn' any of the gas off, but creates a small air current that draws air in and quickly up away from your face.  Even an open window with an imperceptible breeze can make a huge difference." CreationDate="2010-10-22T18:28:47.453" UserId="2925" />
  <row Id="9244" PostId="5042" Text="Just an FYI but bacon is one food better cooked in a microwave. This makes it healthier as the curing agents when cooked with a heat source (nitrates) can be unheathy: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html The risk is less with a microwave cooking process.  And yes, I know heat source cooking tastes better (at least to me)" CreationDate="2010-10-22T18:33:20.400" UserId="2041" />
  <row Id="9245" PostId="5046" Text="400 is too hot - see my note above re: reference regarding cooking method; reference the citation and cooking temp and nitrosamines." CreationDate="2010-10-22T18:38:40.537" UserId="2041" />
  <row Id="9246" PostId="846" Text="Pleae read the following regarding bacon and cooking temp regarding nitrosamines: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html" CreationDate="2010-10-22T18:42:40.080" UserId="2041" />
  <row Id="9251" PostId="8417" Score="1" Text="How much hotter is it really?  It seems that whether simmering or boiling, both liquids are going to be very near 212°F." CreationDate="2010-10-22T19:30:42.173" UserId="2925" />
  <row Id="9252" PostId="8417" Score="1" Text="@Nick, a simmer is closer to 180, I believe. So it's a significant difference." CreationDate="2010-10-22T20:20:18.380" UserId="1259" />
  <row Id="9255" PostId="8349" Score="3" Text="Turns out that combining within the meal thing people used to talk about 30 years ago isn't even necessary.  Rice at lunch and lentils at dinner will do just fine." CreationDate="2010-10-22T21:16:29.693" UserId="3011" />
  <row Id="9256" PostId="8334" Text="@satanicpuppy: where I live, the small bags of rice at the grocery store are 99¢/lb.  Can't imagine how cheap it'd be to buy 5lb bags... It's just canned that's expensive as all get-out." CreationDate="2010-10-22T21:18:14.233" UserId="3011" />
  <row Id="9257" PostId="5046" Text="@Mark, thanks for the info, I didn't know any of that ... but I doubt I'll change my method at home, all things in moderation and such. :) When I do have bacon, I want it to be delicious, I don't think I've ever had microwaved bacon that was anything other than &quot;ok&quot; at best.  That's not how I want my bacon experience to be when I decide to splurge and make some!" CreationDate="2010-10-22T21:35:46.153" UserId="1236" />
  <row Id="9258" PostId="5046" Text="In fact...that article (which cites a study from 1973, which is far from recent) goes on to say that nitrosamines aren't necessarily bad anyway.  From the article: &quot;It is unknown at what levels, if any, nitrosamines are formed in humans after they eat cured meat products, or what constitutes a dangerous level in meat or in humans.&quot; and &quot;Although nitrite is a controversial food additive, recent studies indicate that nitrite can inhibit the production of malonaldehyde, which may be toxic to living cells.&quot;  I'd have to see more recent data to consider changing the deliciousness of my bacon!" CreationDate="2010-10-22T21:39:30.763" UserId="1236" />
  <row Id="9260" PostId="8391" Text="@Jefromi - We just covered this in my chemistry class. Leaving the lid on increases vapor pressure in a closed system. This is similar to how a pressure cooker works. Leave the lid off and the boiling water stays at the same temperature. Keep it on and the water gets hotter." CreationDate="2010-10-22T21:58:56.963" UserId="1757" />
  <row Id="9262" PostId="8428" Text="Thanks!  Nice resource." CreationDate="2010-10-22T22:44:53.803" UserId="2428" />
  <row Id="9264" PostId="8391" Text="@ssaki: Ah yes, vapor pressure is the forgotten term I was looking for!" CreationDate="2010-10-22T22:53:19.573" UserId="60" />
  <row Id="9265" PostId="8391" Text="@ssakl: Oops, now you made me look bad. That's where I was heading with the &quot;saturated with water vapor&quot;, just didn't want to be too technical. (I was a math/physics major.) Thanks for filling in the gaps!" CreationDate="2010-10-22T23:15:14.290" UserId="1672" />
  <row Id="9266" PostId="8417" Score="1" Text="Many of the complex flavour compounds are developed by roasting, yes. Boiling breaks these down." CreationDate="2010-10-22T23:33:43.110" />
  <row Id="9269" PostId="8421" Score="1" Text="What is the purpose in using the habanero to begin with?  Any pepper can add flavor or heat ; but if you're looking for one or the other a particular pepper might help get you a better, more accessible answer.  For instance,  the Scotch bonnet @Bob mentioned is the same species but you're not likely to have one available without the other." CreationDate="2010-10-23T00:43:39.880" UserId="15" />
  <row Id="9270" PostId="8431" Score="1" Text="I'm guessing if you have machinery it's a lot easier to get a ton of rubbing - some big thing that jostles everything around just right, for a long time, and no arms or hands to get tired. But I don't actually know!" CreationDate="2010-10-23T01:50:20.013" UserId="1672" />
  <row Id="9271" PostId="8420" Score="1" Text="I agree that it probably has to do with making it &quot;room temperature&quot; (well, temperature in the room where the stove was located in those times) before using flour stored in a cellar or other cold storage." CreationDate="2010-10-23T03:09:06.633" UserId="1786" />
  <row Id="9272" PostId="4512" Text="I'll cite a couple of examples: http://www.spanishtable.com/mm5/merchant.mvc?Screen=CTGY&amp;Store_Code=TST&amp;Category_Code=receta and http://www.theperfectpantry.com/2006/09/spanish_paprika.html - google: paella recipe pimenton for plenty more" CreationDate="2010-10-23T19:13:22.197" UserId="1393" />
  <row Id="9273" PostId="7563" Text="Very well put @Aaronut" CreationDate="2010-10-23T20:44:23.120" UserId="641" />
  <row Id="9276" PostId="8429" Text="I really enjoy the *flavor* of those things, but the level of *hot* they bring is such an issue..." CreationDate="2010-10-23T22:23:06.467" UserId="1670" />
  <row Id="9279" PostId="5196" Score="2" Text="Chorizo for eating is not cooked, but it is eaten raw. The difference between it and chorizo for cooking is explained in my answer." CreationDate="2010-10-24T11:29:58.520" UserId="2582" />
  <row Id="9280" PostId="8460" Text="Ok, that sounds like a plan then." CreationDate="2010-10-24T15:17:29.047" UserId="3033" />
  <row Id="9281" PostId="8461" Text="I came up with an alternate plan, I just take off the package that seems OK, and take the other one back to the store, I probably stop by there tomorrow. With any luck, they'll give me a new one." CreationDate="2010-10-24T15:23:49.357" UserId="3033" />
  <row Id="9282" PostId="5191" Text="Look at this question: http://cooking.stackexchange.com/questions/8030/how-to-keep-fresh-chorizo" CreationDate="2010-10-24T15:50:53.137" UserId="641" />
  <row Id="9283" PostId="5196" Text="Cured is not cooked. There is a cured chorizo that has dried out, that's for eating as is. And then there's uncured chorizo that's softer, sometimes smoked, and is for cooking." CreationDate="2010-10-24T15:54:17.617" UserId="641" />
  <row Id="9284" PostId="8463" Score="7" Text="I want a &quot;zombie apocalypse&quot; tag." CreationDate="2010-10-24T17:39:53.640" UserId="2001" />
  <row Id="9285" PostId="8470" Score="2" Text="Nuts do tend to freeze pretty well, and if you're anything like me, you'll eventually bake something that needs a ton of them. (Mine don't usually even make it to the freezer.)" CreationDate="2010-10-24T19:13:36.473" UserId="1672" />
  <row Id="9286" PostId="8466" Score="11" Text="Some might argue that the contents are already bad..." CreationDate="2010-10-24T19:32:23.533" UserId="1672" />
  <row Id="9287" PostId="8465" Text="Cold water boiling faster is one of those persistent myths that proves that many people are unable to think critically. Feel free to laugh at people who haven't thought it through. :-p" CreationDate="2010-10-24T20:52:23.440" UserId="219" />
  <row Id="9291" PostId="8431" Text="If you want a bunch of cleaned hazelnuts, can you just buy them from said company?  Or get your friend to pilfer you some if he/she still has friends there? `:P`" CreationDate="2010-10-24T22:24:20.887" UserId="2925" />
  <row Id="9293" PostId="8477" Text="i agree - kenji not only tells you how to do it, he reverse-engineered WHY they are so singularly good, and explains it so it makes perfect sense." CreationDate="2010-10-24T23:57:15.413" UserId="1415" />
  <row Id="9294" PostId="8469" Text="If a bear chugs a glass of lead solution while alone in the woods and doesn't suffer any ill-effects, ..." CreationDate="2010-10-25T01:53:29.860" />
  <row Id="9295" PostId="8477" Score="1" Text="I do not often say this about anyone. Kenji, however, truly is The Man." CreationDate="2010-10-25T01:54:39.893" />
  <row Id="9297" PostId="8468" Text="I haven't read all the links, but what *IS* true is that if you start with boiling water and make ice out of it, you'll get ice faster than starting with cold water.  But you'll get *LESS* ice from the boiling than the cold water - it's faster because some evaporates." CreationDate="2010-10-25T02:19:36.640" UserId="266" />
  <row Id="9299" PostId="8379" Text="Wow. I've washed it a couple of times and so far it doesn't look that bad...but I'm not going to do it anymore!  Yikes." CreationDate="2010-10-25T03:53:49.287" UserId="2125" />
  <row Id="9300" PostId="8510" Score="3" Text="I usually add a spoonful of mustard into the mix.  Also remeber to season well." CreationDate="2010-10-25T11:51:59.287" UserId="2010" />
  <row Id="9301" PostId="8494" Text="A culinary use would be a more helpful answer." CreationDate="2010-10-25T12:34:50.270" UserId="1816" />
  <row Id="9302" PostId="8497" Text="@gene - welcome.  Self-promotion such as the link you provided is likely to be flagged as spam (please see our FAQ: http://cooking.stackexchange.com/faq) and therefore the meat of your answer is likely not to be heard.  Please edit your answer to remove your self-promotion." CreationDate="2010-10-25T12:37:44.560" UserId="1816" />
  <row Id="9304" PostId="8477" Score="1" Text="@daniel thanks for sharing. This is exactly what I needed. I read the article &amp; was able to get it done in my kitchen today :)" CreationDate="2010-10-25T13:42:41.460" UserId="3039" />
  <row Id="9305" PostId="8431" Text="@Nick T, unfortunately, no - I live on the opposite side of the country now, for one thing. There are online nut suppliers that sell blanched hazelnuts, but it almost doubles their price, and nuts aren't cheap to begin with." CreationDate="2010-10-25T13:44:54.533" UserId="2569" />
  <row Id="9306" PostId="8509" Score="4" Text="i would re-evaluate my budget and buy better cheese or buy high quality but less in quantity. Cheap cheese is not an option." CreationDate="2010-10-25T13:54:32.033" UserId="940" />
  <row Id="9307" PostId="8432" Text="Of course, removing the lid does not reduce energy usage, but I don't need to have the burner on (or have it on lower heat) if the pot doesn't cool off too quickly, and the lid might help with that. For my specific case of cooking pasta, however, this has been rendered irrelevant by Sobachatina's post pointing me at the cooking instructions where you just turn the heat off completely after bringing the water to the boil." CreationDate="2010-10-25T14:19:05.473" UserId="2911" />
  <row Id="9308" PostId="6609" Text="If you're deep-frying, I would think smoke point is *less* important, as you will be heating such a massive volume that you're unlikely to blow past the proper temperature.  For pan frying and stir-fry, your pan may well be far in excess of the oil's proper temperature, where a more tolerant oil will be more forgiving." CreationDate="2010-10-25T15:05:34.387" UserId="2925" />
  <row Id="9310" PostId="8507" Score="1" Text="He tagged it `vegan`, possibly that." CreationDate="2010-10-25T15:21:49.357" UserId="2925" />
  <row Id="9312" PostId="8503" Score="2" Text="I get the &quot;cheap&quot; and &quot;vegan&quot; limitations.  Why the water-only?  I google-find lots of vegan crepe, though they seem to all use soy-milk." CreationDate="2010-10-25T15:28:01.537" UserId="835" />
  <row Id="9313" PostId="8503" Text="@sdg - I could see a casein allergy combined with a soy allergy here." CreationDate="2010-10-25T15:37:39.290" UserId="1816" />
  <row Id="9314" PostId="8314" Text="@Juju - also, after editing the downvoters can remove their downvotes." CreationDate="2010-10-25T15:41:26.123" UserId="1816" />
  <row Id="9315" PostId="8503" Score="1" Text="@justkt Coconut milk and rice milk would be alternatives there." CreationDate="2010-10-25T15:47:05.153" UserId="219" />
  <row Id="9316" PostId="8503" Text="@ceejayoz - yeah, beyond not wanting milk, nuts, or soy I'm not sure." CreationDate="2010-10-25T15:48:27.497" UserId="1816" />
  <row Id="9317" PostId="8516" Text="This question (http://cooking.stackexchange.com/questions/701/what-oil-or-fat-to-use-for-different-purposes/) also adds value." CreationDate="2010-10-25T15:49:40.633" UserId="1816" />
  <row Id="9318" PostId="8514" Score="6" Text="Making your own cheese is generally not cheaper. For one, you need unpasteurized milk for good results; unpasteurized milk _sours_, while pasteurized milk just rots. For another, you need a whole hell of a lot of it. As well as the bacterial cultures (unless they are available from the air), as well as a temperature- and humidity-controlled environment in which to age the cheese.&#xA;&#xA;Obviously soft cheeses such as ricotta, paneer, even mozzarella do not need those--but none of those cheeses are particularly suited for making mac &amp; cheese; for that you need a lower water content." CreationDate="2010-10-25T15:58:06.110" />
  <row Id="9319" PostId="8526" Text="Rice milk is another good alternative. Cheapish, too." CreationDate="2010-10-25T16:22:57.090" UserId="219" />
  <row Id="9320" PostId="7580" Text="BPA is only a constituent of polycarbonate (it is actually the building block) and a few epoxies. The vast majority of plastic cookie cutters are polypropylene which is perfectly food-safe, cheaper, and more durable in this application." CreationDate="2010-10-25T16:54:57.713" UserId="2925" />
  <row Id="9321" PostId="8527" Score="8" Text="Why not bake the stew in a traditional container and roast the pumpkin separately, then move the stew to the pumpkin?  Or don't even roast the pumpkin?" CreationDate="2010-10-25T17:03:41.623" UserId="1816" />
  <row Id="9322" PostId="8514" Text="@daniel- I agree with your point. Everything you said will be true if making cheeses with specific temp/humidity/bacteria/mold requirements like swiss, blue, brie, etc. And even simple cheddar, with months of aging, is more work than it's worth unless you get a lot of cheap milk. However, making fermented cheeses does not have to be that complicated or expensive. Pasteurized milk sours just fine. Homogenized milk is not ideal but it still works. Yogurt and buttermilk can be used for thermophilic and mesophilic inoculations respectively. A fridge works fine for temp control." CreationDate="2010-10-25T18:12:16.683" UserId="2001" />
  <row Id="9323" PostId="8507" Score="2" Text="OK, there have been some misunderstanding here... The vegan tag is just there as this is probably useful to vegan people. My motivation is completely different - I live on the road, like to live in remote places where I can't have access to buying anything, so I only want to use ingredients which don't take up a lot of space and can be stored a long time without a fridge. Sparkling water is not an option - it needs to be bought in a shop and takes up a lot of space and weight. Normal water can be accessed anywhere. I have no allergies." CreationDate="2010-10-25T18:23:49.323" UserId="2884" />
  <row Id="9324" PostId="8439" Text="This makes a lot of sense to me - I'm not sure it explains the foaming, but I'm certainly less concerned with that than with the final flavors.  I'll experiment with this; thank you!" CreationDate="2010-10-25T18:52:04.087" UserId="2859" />
  <row Id="9325" PostId="8526" Text="Will rice flour, or maybe oat flower work as well? I'd prefer to avoid liquids, and I think a powder will be less heavy for the same amount of protein. If so, what amount of it do you propose for 360 grams of wheat flower?" CreationDate="2010-10-25T19:25:58.463" UserId="2884" />
  <row Id="9326" PostId="8534" Score="2" Text="See if you can find a recipe for making your own &quot;complete - just add water&quot; pancake mix. You could also just buy a complete mix, although it would probably be less cost-effective." CreationDate="2010-10-25T19:31:34.480" UserId="2569" />
  <row Id="9327" PostId="8509" Score="3" Text="Make proper mac &amp; cheese out of a box, and save the good cheese for eating. :)" CreationDate="2010-10-25T20:25:48.317" UserId="2569" />
  <row Id="9328" PostId="8509" Text="@Hath, I'm too poor to re-evaluate my budget to spend more.       @Marti, mac and cheese out of the box isn't universally available." CreationDate="2010-10-25T21:28:40.397" />
  <row Id="9329" PostId="8526" Text="oh wait, didn't realise you'd updated the question. as said above, just google a 'make your own pancake mix' recipe." CreationDate="2010-10-25T21:31:04.760" />
  <row Id="9330" PostId="8514" Score="2" Text="No. Pasteurized milk does _not_ sour just fine, because pasteurization kills the bacteria that makes it go _sour_." CreationDate="2010-10-25T21:34:08.207" />
  <row Id="9331" PostId="8523" Score="1" Text="Full fridges keep the temperatures inside more constant and require less energy to keep cold. It also prevents as much heat loss as an empty one when the door opens.  It's the same priciple as the thermal mass in your oven just on the other side of the line." CreationDate="2010-10-25T21:57:00.760" UserId="446" />
  <row Id="9332" PostId="8520" Score="1" Text="One thing I've seen time and again- make sure the food is at or below forty. Just because the air in your fridge is at forty doesn't mean that your food is making it down to that temp. I normally keep mine about three degrees colder than the temp I want the food to stay at." CreationDate="2010-10-25T21:59:39.337" UserId="446" />
  <row Id="9333" PostId="6324" Text="Why the upper case in &quot;Pimenton&quot;? It should be in &quot;La Vera&quot;, which is the name of a place." CreationDate="2010-10-25T23:58:39.050" UserId="2582" />
  <row Id="9334" PostId="570" Text="Along the lines of having a fan, open the window to get some fresh air or let the vapors waft out the window." CreationDate="2010-10-26T00:18:54.703" UserId="866" />
  <row Id="9335" PostId="8534" Text="Given the revised/expanded question, upvoting this answer." CreationDate="2010-10-26T00:30:48.490" UserId="835" />
  <row Id="9336" PostId="8533" Score="1" Text="Salt mustard and cayenne pepper were exactly what I was going to say!" CreationDate="2010-10-26T09:37:59.043" UserId="2391" />
  <row Id="9337" PostId="8514" Score="1" Text="@daniel I think you'll find most cheese in the supermarkets is made from pasteurized milk. And you don't need a whole lot of it, have you ever done it  - I have, was fine, tasty, and cheap." CreationDate="2010-10-26T10:57:09.457" UserId="1160" />
  <row Id="9338" PostId="8531" Text="Thanks for the advice.  I am not 100% concerned with the integrity of the pumpkin, but from a bit of experience I would expect the stew to be intensified with pumpkin flavour.  I dont plan on using a regular orange pumpkin, but a nice white variety that I get at my local that has a distinct and powerful taste.  I could just add pumpkin chunks to the stew but thought this would be more adventurous." CreationDate="2010-10-26T12:08:48.047" UserId="3070" />
  <row Id="9339" PostId="8535" Text="Steaming seems like an interesting option that I had not considered.  I'll have to see if my pumpkin will fit in the pot :)" CreationDate="2010-10-26T12:12:46.560" UserId="3070" />
  <row Id="9340" PostId="8527" Text="I had thought of this but was really hoping to be able to stew inside the pumpkin.  I might experiment beforehand on thurs or fri with a smaller version to see how it turns out." CreationDate="2010-10-26T12:14:22.097" UserId="3070" />
  <row Id="9341" PostId="8549" Text="I've heard or read about the practice of warming the flour as well. A quick search on Web reveals that it is not so uncommon: [&quot;...*Warm flour in a warmed bowl*...&quot;](http://www.care2.com/c2c/groups/disc.html?gpp=48&amp;pst=67829) I believe that -as nunu's answer implies- it is practiced mainly in industrial kitchens where flour is stored in cold places and batches are made in big quantities. For homes, I believe that room temperature is enough for flour as a starting point and I don't warm the flour at all. Further warming of the dough, the warmth of water etc. are something else, for sure." CreationDate="2010-10-26T12:55:53.917" UserId="3035" />
  <row Id="9344" PostId="8531" Score="3" Text="If you are using the pumpkin as a serving vessel, structural integrity is more or less a vital concern here." CreationDate="2010-10-26T13:16:41.390" />
  <row Id="9345" PostId="8514" Score="1" Text="That would be cheese made by cheese manufacturers, who have cultures of the necessary bacteria on hand, yes? The amount of milk needed to make a given amount of cheese is, in fact, quite high. I have made my own ricotta and my own mozzarella, yes. But as I mentioned above neither of those cheeses is appropriate for m&amp;c; you need much lower water content." CreationDate="2010-10-26T13:20:59.590" />
  <row Id="9347" PostId="8533" Score="2" Text="Other good piquant flavors that work well with mac &amp; cheese : jalapeno sauce (I like goya brand), or some adobe from a can of chipole peppers.  If you just want a slight touch, consider paprika (hot preferred, but sweet can give some interesting notes as well), as you can give a nice dusting for color without adding too much heat for those who can't handle it." CreationDate="2010-10-26T13:56:46.877" UserId="67" />
  <row Id="9348" PostId="8530" Text="agreed on the topping -- you can change up the texture and add other interest to the dish with the inclusion of what might've otherwise been a bunch of stale crackers you'd otherwise pitch." CreationDate="2010-10-26T13:59:54.673" UserId="67" />
  <row Id="9349" PostId="8540" Text="Добро пожаловать. I tried to clarify your question a little. I hope that I didn't change the meaning." CreationDate="2010-10-26T14:14:35.707" UserId="2001" />
  <row Id="9350" PostId="8523" Score="1" Text="@sarge_smith: If your fridge is &quot;stuffed full&quot; to the point where airflow is blocked, the temperature sensor won't respond properly.  If you rarely use your fridge, sure, the temperatures will even out everywhere (over the course of days), but many items within the fridge are excellent at insulating one region from another (bags, jars, tubs) if they are jammed into every available space." CreationDate="2010-10-26T14:42:34.283" UserId="2925" />
  <row Id="9351" PostId="2365" Score="1" Text="If the salt is totally dissolved, not likely, but if it's added later in the cooking process, those salty bits might survive" CreationDate="2010-10-26T15:50:40.390" UserId="2925" />
  <row Id="9353" PostId="8527" Text="Have a grill?  Indirect heat would give you the same effect as an oven for roasting." CreationDate="2010-10-26T16:32:33.863" UserId="2925" />
  <row Id="9354" PostId="8523" Score="1" Text="slightly changed the answer, if you approve. if you don't, you can hit the rollback to change it back." CreationDate="2010-10-26T17:39:51.350" UserId="446" />
  <row Id="9355" PostId="8539" Text="Perhaps community-wiki for this? I suspect there'll be a breadth of answers..." CreationDate="2010-10-26T18:01:03.110" UserId="2859" />
  <row Id="9356" PostId="955" Score="2" Text="In American English, that's generally referred to as a &quot;rack&quot; in that context." CreationDate="2010-10-26T19:56:56.963" UserId="1101" />
  <row Id="9357" PostId="8556" Score="3" Text="This is basically steaming them, which makes perfect sense, although I'd have to concur about the plastic concerns.  I don't worry about plastic wrap or plastic in general, but that *particular* plastic is almost certainly not microwave-safe.  Better to use a covered, microwave-safe dish with this method." CreationDate="2010-10-26T22:03:06.033" UserId="41" />
  <row Id="9358" PostId="5338" Score="2" Text="The advice I heard in college was &quot;Cook until it bursts. Note how long it took. Next time, don't cook as long.&quot;" CreationDate="2010-10-26T22:34:01.520" UserId="2569" />
  <row Id="9359" PostId="8556" Text="@Aaronut - or a plastic bag marked microwave safe." CreationDate="2010-10-26T22:38:39.650" UserId="1816" />
  <row Id="9361" PostId="8556" Text="@justkt: I don't think I've ever seen one of those, but I suppose that would work too..." CreationDate="2010-10-26T23:16:55.243" UserId="41" />
  <row Id="9362" PostId="6193" Text="Far to much acid and water in a kitchen to use a carbon steel knife unless you like that patina look. You can also find stainless that rivals or bests common carbon steels for edge retention." CreationDate="2010-10-27T01:03:36.927" UserId="3097" />
  <row Id="9364" PostId="8558" Text="The sticking is a good thing. When you rinse like that, you are washing away starch, which is what helps sauce stick to the pasta. By covering in butter, you are making the butter cling to the starch, allowing the sauce to slide right off." CreationDate="2010-10-27T01:19:06.477" />
  <row Id="9369" PostId="8564" Text="No garlic?  Are you sure this is a Caesar dressing?" CreationDate="2010-10-27T02:47:48.773" UserId="41" />
  <row Id="9371" PostId="8564" Text="of course there is garlic! but i don't think this has an effect on how long i can keep it." CreationDate="2010-10-27T02:50:44.370" UserId="2803" />
  <row Id="9373" PostId="8564" Score="3" Text="Actually it does. Garlic almost always harbours botulinum spores, which are anaerobic; they grow when they are protected from oxygen. Raw garlic in a Caesar type dressing is protected from oxygen and can therefore encourage growth of the spores. (This is the same reason you shouldn't keep raw garlic in oil.)" CreationDate="2010-10-27T07:29:37.550" />
  <row Id="9374" PostId="8569" Text="This was a storage method we used for keeping a large tupperware full of pre-cooked ziti in a pizza shop I used to work in. Basically we could cook the pasta 85% of the way, toss it with some oil in the 2 gallon bin, keep the lid sealed and the bin in a refrigerator. It kept about 2 days, stretching it maybe three but it disintegrates after that to an extent when you begin re-cooking it." CreationDate="2010-10-27T12:19:38.853" UserId="15" />
  <row Id="9375" PostId="8531" Score="1" Text="You can be 100% concerned that roasting for more than 60 minutes around 400F will cause the skin to separate from the flesh and allow the whole of the pumpkin half to be easily poked through with a fork as if it were butter." CreationDate="2010-10-27T12:27:57.800" UserId="15" />
  <row Id="9376" PostId="8564" Text="It's anaerobic, but it's also got a relatively low ph, which botulism doesn't like. I don't think the garlic matters very much in terms of storage." CreationDate="2010-10-27T13:45:01.150" UserId="218" />
  <row Id="9378" PostId="7159" Score="1" Text="First time seeing this old question/answer; I use my cast iron casserole pot as both a dutch oven and a steamer (the latter using an ordinary foldable metal steaming basket).  I don't use it for rice, but personally, I've always found rice cookers to be rather pointless." CreationDate="2010-10-27T14:19:43.867" UserId="41" />
  <row Id="9380" PostId="8575" Text="See [Is there a way to tell if a pumpkin is going to be good for cooking?](http://cooking.stackexchange.com/questions/7054/is-there-a-way-to-tell-if-a-pumpkin-is-going-to-be-good-for-cooking) and [Can I use any sort of pumpkin for pumpkin pie?](http://cooking.stackexchange.com/questions/476/can-i-use-any-sort-of-pumpkin-for-pumpkin-pie)" CreationDate="2010-10-27T14:39:28.430" UserId="1672" />
  <row Id="9381" PostId="4583" Text="+1 *Pecorino romano* is a must; I like a mixture of pecorino and parmigiano." CreationDate="2010-10-27T14:45:15.400" UserId="3104" />
  <row Id="9382" PostId="58" Score="1" Text="I'm for the *even less*: the tradition suggests the tip of a teaspoon of sugar." CreationDate="2010-10-27T15:01:43.293" UserId="3104" />
  <row Id="9383" PostId="8575" Text="@Jefromi - thanks for those, don't know how I missed them when searching before posting my question :)" CreationDate="2010-10-27T15:14:57.777" UserId="837" />
  <row Id="9384" PostId="8575" Text="I can see how they'd get lost in the surge of pumpkin questions over the last few weeks! I do find that sometimes the related questions (which appear while you're typing your question, and on the side after you post it) are more what you're looking for than when you search." CreationDate="2010-10-27T15:20:33.497" UserId="1672" />
  <row Id="9385" PostId="8405" Text="*Pasta* is the end product. *Orzo* means barley, a cereal. Of course, one can think about a barley-flour pasta." CreationDate="2010-10-27T15:21:43.480" UserId="3104" />
  <row Id="9386" PostId="6829" Text="I confirm what systempuntoout wrote: this is the first time that I read or heard of a dish called *Stromboli*." CreationDate="2010-10-27T15:32:43.127" UserId="3104" />
  <row Id="9387" PostId="6144" Text="I was just thinking: &quot;what the hell are these Lobster Tails pastries??&quot; So, they are a variant of *sfogliatelle napoletane*." CreationDate="2010-10-27T15:47:26.187" UserId="3104" />
  <row Id="9388" PostId="3709" Text="Right: bacon cured but not smoked is ok. Even here in Italy, for us living outside the Lazio region, it's a little bit hard to find *guanciale*. I usually use fresh bacon, aka *pancetta dolce*, in preparing *amatriciana*." CreationDate="2010-10-27T16:01:37.487" UserId="3104" />
  <row Id="9389" PostId="8582" Text="more of a comment, don't you think?" CreationDate="2010-10-27T16:12:15.797" UserId="1816" />
  <row Id="9390" PostId="8564" Text="@daniel: I see. I have updated my question with the full ingredients list. There is also lemon juice in the dressing and that certainly affects shelf-life..." CreationDate="2010-10-27T16:18:38.513" UserId="2803" />
  <row Id="9391" PostId="8564" Text="@Satanicpuppy: I think it does matter, you need a much lower pH than this to really stop botulism growth.  Practically speaking, I think that the eggs would start to go rotten here before botulism became an issue, but I'm not confident enough in that statement to make it an answer." CreationDate="2010-10-27T16:22:08.880" UserId="41" />
  <row Id="9392" PostId="3985" Text="Lorenzo is right: this is the traditional recipe. I would add that the *pasta* traditionally used with this sauce is *trofie*, but even in Italy it's usually a little hard to find outside of Liguria region." CreationDate="2010-10-27T16:23:57.200" UserId="3104" />
  <row Id="9393" PostId="8582" Text="@justkt: yes, but as comment would pass unnoticed and I think that some people care about these &quot;details&quot;." CreationDate="2010-10-27T16:30:05.963" UserId="3104" />
  <row Id="9394" PostId="8581" Text="Could you explain this please? Keeping raw eggs longer = giving them more time to go bad." CreationDate="2010-10-27T16:31:46.960" />
  <row Id="9395" PostId="8581" Text="I don't get this one either.  To temper an egg means to add a relatively small amount of hot liquid so as to warm it up without setting it, and allow it to subsequently be exposed to higher temperatures without instant setting.  I have never heard of &quot;tempering&quot; an exposed egg by leaving it in the refrigerator for 3 days and would like to see some reference for this." CreationDate="2010-10-27T16:41:06.983" UserId="41" />
  <row Id="9396" PostId="8231" Score="1" Text="For completeness: Grana Padano is made a few miles away from Parmigiano Reggiano. The former north of the Po river, the latter south. But there is a difference: cows that make Parmigiano Reggiano eat only grass and fermentation is natural, cows that make Grana Padano eat anything else and fermentation has to be stopped at the right point with the use of formaldeide." CreationDate="2010-10-27T16:58:21.253" UserId="3109" />
  <row Id="9397" PostId="5338" Text="I generally cook for 2 minutes per 100 grams. That's until done." CreationDate="2010-10-27T16:59:24.893" UserId="1163" />
  <row Id="9398" PostId="8231" Text="There are a lot of different Pecorinos. Maybe the one that best suits pesto is Pecorino Romano. It will be quite stronger though." CreationDate="2010-10-27T17:02:07.317" UserId="3109" />
  <row Id="9399" PostId="2864" Text="@hobodave: &quot;I can't think of a single instance of not using salt when baking&quot; - two that spring immediately to mind are cheesecake and flourless hazelnut torte (or really anything that combines chocolate and hazelnuts). Granted, cream cheese contains salt already, but you don't actually add any salt yourself." CreationDate="2010-10-27T17:09:07.747" UserId="2569" />
  <row Id="9400" PostId="8579" Text="+1: Exactly. A carving pumpkin is bigger, tougher, and not as tasty. Otherwise it's fine." CreationDate="2010-10-27T17:19:25.630" UserId="218" />
  <row Id="9401" PostId="8411" Text="+1, for diagrams." CreationDate="2010-10-27T18:14:03.373" UserId="2645" />
  <row Id="9404" PostId="149" Text="This comment is in response to a flag: I happen to think that the high quality of answers here do not warrant converting this question to Community Wiki.  Note that if the question starts collecting too many &quot;me too&quot; answers then it will automatically get converted to CW, and I think we can wait until then." CreationDate="2010-10-27T18:34:29.947" UserId="41" />
  <row Id="9405" PostId="8556" Text="@Aaronut - according to Cooking for Engineers, all Ziploc products are made of microwave safe plastic: http://www.cookingforengineers.com/article/99/Microwave-Safe-Containers.  The side of a Ziploc box should say." CreationDate="2010-10-27T18:35:24.497" UserId="1816" />
  <row Id="9406" PostId="1920" Score="1" Text="Note for the future: the &quot;making me (heh)&quot; part refers to his username, which used to be *roux*. (It's currently *daniel*.)" CreationDate="2010-10-27T18:51:43.970" UserId="2569" />
  <row Id="9407" PostId="8581" Text="maybe i used the wrong term? When I make macarons the recipe calls for me to keep the egg whites in the fridge for 3 days, to achieve the appropriate consistency. Yes, that was wrong term, sorry for the confusion." CreationDate="2010-10-27T19:49:02.647" UserId="1675" />
  <row Id="9408" PostId="8402" Score="1" Text="My Zojirushi bread machine actually does this. Not sure exactly what temperature it targets, but it spends a good thirty minutes or so warming up the ingredients before mixing/kneading." CreationDate="2010-10-27T20:03:16.973" UserId="160" />
  <row Id="9409" PostId="5338" Text="I have also microwaved first to reduce time while frying potatoes for breakfast." CreationDate="2010-10-27T20:04:12.760" UserId="1675" />
  <row Id="9410" PostId="8571" Text="Huh, certainly unusual! It seems like it is really only necessary if you want to keep the pepper intact - you can cut it open, that is pretty trivial to do with a paring knife." CreationDate="2010-10-27T20:54:52.257" UserId="1393" />
  <row Id="9411" PostId="8571" Score="3" Text="Yeah crazy looking like some anime sword, and I assume you're going to be chopping it up  anyway; but I thought knowing a tool for this purpose was out there warranted a minor update." CreationDate="2010-10-27T20:59:39.917" UserId="15" />
  <row Id="9412" PostId="8590" Score="5" Text="I hear this suggestion often but I've always found beer and chocolate to be a detestable pairing despite the flavour characteristics they have in common.  There's probably some amount of personal taste factoring into this, but nevertheless, I've always thought of this pairing as an example of where the theoretical model doesn't seem to accurately predict reality..." CreationDate="2010-10-27T21:05:12.563" UserId="41" />
  <row Id="9413" PostId="8571" Text="Some recipes use the seeded whole pepper, like chiles rellenos (stuffed peppers)." CreationDate="2010-10-27T21:23:34.770" UserId="866" />
  <row Id="9414" PostId="8402" Text="@justkt I'm using dried yeast" CreationDate="2010-10-27T21:36:06.287" UserId="373" />
  <row Id="9415" PostId="8594" Text="what kind of mushroom?" CreationDate="2010-10-27T23:52:12.507" UserId="373" />
  <row Id="9416" PostId="8594" Text="I honestly don't know. It's a large zip-lock full of round, whole mushrooms." CreationDate="2010-10-28T00:00:21.907" UserId="3117" />
  <row Id="9417" PostId="8590" Text="There are a few--very smooth--dark ales and stouts that I like with chocolate, but for the most part, no." CreationDate="2010-10-28T00:02:19.580" UserId="1670" />
  <row Id="9418" PostId="8597" Text="Was she cooking from a recipe? Also, a &quot;whole&quot; chicken breast can mean &quot;both breasts from a single chicken&quot; - are there 3 of those in the fridge?" CreationDate="2010-10-28T00:48:31.723" UserId="680" />
  <row Id="9419" PostId="8597" Text="There are 3 pieces of chicken. So I think it's 3 single breasts" CreationDate="2010-10-28T01:12:19.537" UserId="841" />
  <row Id="9420" PostId="8596" Score="7" Text="+1 for mentioning straining the liquid. I've forgotten to do that, and you end up with a very crunchy sauce." CreationDate="2010-10-28T01:44:27.737" UserId="1201" />
  <row Id="9421" PostId="8603" Text="This could probably use a 'shopping' tag as well, but I don't have the rep to add it." CreationDate="2010-10-28T02:04:37.370" UserId="1201" />
  <row Id="9422" PostId="8607" Text="For what it's worth, I save and add bacon fat to many dishes.  Soup (as mentioned), starting stocks, savoury pancakes, meat balls/hamburger patties/meatloaf, dips." CreationDate="2010-10-28T04:00:11.360" UserId="201" />
  <row Id="9424" PostId="8619" Score="1" Text="I really like the convenience of the rice cooker, though, and would rather avoid the mess in the first place than making it easier to clean up." CreationDate="2010-10-28T12:44:24.523" UserId="3124" />
  <row Id="9425" PostId="8030" Text="Partly, I suppose I am asking if it is safe to eat and how to store it so it remains so." CreationDate="2010-10-28T13:00:29.730" UserId="1230" />
  <row Id="9427" PostId="8620" Text="Often it's hard to patiently watch it and catch it right when it starts boiling - you could either use a timer to remind yourself, or turn the heat partway down when it's partway to boiling." CreationDate="2010-10-28T13:24:45.537" UserId="1672" />
  <row Id="9428" PostId="8625" Text="agreed: eggplant and porotbello's were my first idea's" CreationDate="2010-10-28T13:49:32.807" UserId="79" />
  <row Id="9429" PostId="8612" Text="Or have them pack in ice if you're just heading straight home." CreationDate="2010-10-28T13:54:42.347" UserId="1259" />
  <row Id="9431" PostId="8599" Score="1" Text="I used bacon in cookies with great success. I started by putting the bacon in a roasting tray and covering with brown sugar. Throw it in the oven. Half way through, flip the bacon and add more brown sugar. Dice it small and then throw it in cookies with chocolate chips. Delicious." CreationDate="2010-10-28T13:56:49.223" UserId="1259" />
  <row Id="9435" PostId="8622" Text="Won't that cause the rice to cook at a different rate, though? I thought it's the pressure that really cooks it. Also, with the rice cooker, which I'm fond of using, I can't turn the heat down." CreationDate="2010-10-28T14:42:30.880" UserId="3124" />
  <row Id="9437" PostId="8614" Score="1" Text="+1 for water bath. Hard to do one in anything else." CreationDate="2010-10-28T14:53:36.753" UserId="218" />
  <row Id="9439" PostId="8620" Score="1" Text="I actually add boiling water from the kettle. So no watching and waiting." CreationDate="2010-10-28T15:19:12.553" UserId="611" />
  <row Id="9440" PostId="8628" Text="What is the nutritional impact of doing this, though? I hadn't been washing the rice so as to keep all its nutrients intact." CreationDate="2010-10-28T16:19:37.433" UserId="3124" />
  <row Id="9441" PostId="8628" Score="3" Text="@Dov: Not much?  It's just loose starch.  The bulk of the starch is still inside the grain and besides, starch is not known as one of the most nutritious things to eat.  I really would not worry about the nutritional impact; presumably if you're eating rice, most of your nutrition is already coming from whatever the rice is served *with*." CreationDate="2010-10-28T16:32:47.417" UserId="41" />
  <row Id="9442" PostId="8630" Text="Smoked salmon and cream cheese rolls are fairly common here in Toronto (and maybe some other places).  About as far away from *authentic* as you can possibly get, but fairly tasty nevertheless." CreationDate="2010-10-28T16:36:08.803" UserId="41" />
  <row Id="9444" PostId="8625" Score="4" Text="+1 Jerk tempeh = delicious" CreationDate="2010-10-28T17:22:14.780" UserId="220" />
  <row Id="9446" PostId="8633" Text="do you have a recipe?  Does it not provide a technique?  Have you tried it and been disappointed?" CreationDate="2010-10-28T18:06:31.663" UserId="1816" />
  <row Id="9447" PostId="7477" Text="Interestingly, I found the freshly roasted beans to be the problem.  Maybe if I roasted them myself, the issue would also resolve itself, but that's beyond what I'm able to put into it.  And I think our low temperatures and humidity cause an issue with locally roasted coffee." CreationDate="2010-10-28T18:48:45.203" UserId="47" />
  <row Id="9448" PostId="8628" Score="4" Text="@Dov the other impact of not washing your rice before cooking it is that often, rice is *dirty*. Dried-on-the-side-of-the-highway dirty." CreationDate="2010-10-28T18:55:16.073" UserId="3131" />
  <row Id="9449" PostId="846" Score="1" Text="Mark, as I mentioned in the other post where you pasted that link: that article (which cites a study from 1973, which is far from recent) says that nitrosamines aren't necessarily bad. From the article: &quot;It is unknown at what levels, if any, nitrosamines are formed in humans after they eat cured meat products, or what constitutes a dangerous level in meat or in humans.&quot; and &quot;Although nitrite is a controversial food additive, recent studies indicate that nitrite can inhibit the production of malonaldehyde, which may be toxic to living cells.&quot;" CreationDate="2010-10-28T19:01:51.027" UserId="1236" />
  <row Id="9450" PostId="8628" Text="@DDaviesBrackett: Ah, never thought of that..." CreationDate="2010-10-28T19:04:11.160" UserId="3124" />
  <row Id="9451" PostId="8633" Text="Yes I have it, but I never did it. I'll do it for the first time next weekend at a special dinner. Maybe there's a good practice, for me unknown, to cook rice in Paella?" CreationDate="2010-10-28T19:06:34.503" UserId="3130" />
  <row Id="9452" PostId="8638" Score="1" Text="Paneer is absolutely wonderful!" CreationDate="2010-10-28T19:43:03.503" UserId="1816" />
  <row Id="9453" PostId="8618" Score="1" Text="I've never had my rice boil over when using my rice cooker -- are you sure you're using the right amounts of rice and water? (2:1 for water:rice usually)" CreationDate="2010-10-28T19:49:02.413" UserId="3036" />
  <row Id="9454" PostId="8590" Text="I'll try and remember to mention it here next time I find a felicitous combination. I've found some that I thought were knockouts, but unfortunately lack the discipline to write them down :(. @dmckee, I agree that the darkest beers are the place to look." CreationDate="2010-10-28T20:51:56.753" UserId="1393" />
  <row Id="9455" PostId="8644" Text="Are you serving the quiche hot or cold?" CreationDate="2010-10-28T23:29:28.547" UserId="218" />
  <row Id="9456" PostId="3681" Text="Seconded - and you can find recipes in a lot of places, too.  I find that it's actually a really good pairing with cinnamon in this application; cinnamon-avocado ice cream was a huge hit for me." CreationDate="2010-10-28T23:31:16.643" UserId="2859" />
  <row Id="9457" PostId="8644" Text="Hot or at least mostly hot as there will be kids partaking of the quiche." CreationDate="2010-10-28T23:45:54.107" UserId="2283" />
  <row Id="9458" PostId="8638" Score="1" Text="Seitan may be more work that they want to do." CreationDate="2010-10-29T00:04:12.890" UserId="152" />
  <row Id="9459" PostId="8646" Text="You may find it useful to buy milk from time to time in glass jars (many supermarkets carry it).  These glass jars sanitize and reuse nicely, and are handy for storing mixed milk, powdered milk, or chocolate milk!" CreationDate="2010-10-29T00:05:10.550" UserId="201" />
  <row Id="9460" PostId="8646" Score="1" Text="Thanks for the answer. What about using the two new containers? Or should I avoid those as well?" CreationDate="2010-10-29T00:05:24.307" UserId="140" />
  <row Id="9461" PostId="8646" Score="2" Text="Using the original containers will be fine, as long as they don't sit out for any extended period and the bits you use to mix and refill with are clean as well." CreationDate="2010-10-29T01:08:12.257" UserId="201" />
  <row Id="9462" PostId="1534" Text="I also thought that was weird, why would it get moldy quickly in the refrigerator. Surely it must last longer there than in room temperature ?" CreationDate="2010-10-29T08:30:13.437" UserId="1755" />
  <row Id="9463" PostId="8599" Text="+1 on the question for something I've never considered doing, +1 for yossarian because that sounds delicious and crazy at the same time. I hope I am adventurous enough to try this...!" CreationDate="2010-10-29T11:21:45.707" UserId="2065" />
  <row Id="9464" PostId="8652" Text="@nicki - welcome to our community!  In the future, after you've gotten some more reputation points on the site you will be able to leave comments.  This type of response is best left as a comment on the answer rather than an answer in an of itself, as it doesn't provide an answer to the question.  You can learn more here: http://meta.cooking.stackexchange.com/questions/851/where-can-i-read-about-the-spirit-of-this-site/852#852" CreationDate="2010-10-29T11:57:48.867" UserId="1816" />
  <row Id="9465" PostId="8648" Text="welcome!  I've edited your question - if I didn't get the heart of it, please feel free to roll it back." CreationDate="2010-10-29T12:35:54.433" UserId="1816" />
  <row Id="9466" PostId="8638" Text="Actually, I have ordered in some Haloumi, could that be marinated too?" CreationDate="2010-10-29T12:58:44.107" UserId="1230" />
  <row Id="9467" PostId="8638" Score="1" Text="Haloumi could definitely be marinated.  It's going to have a stronger, saltier flavor than paneer, though, so you'll want to make sure you think your jerk marinade will compliment it.  Where paneer has an extremely mild flavor, haloumi stands on its own more." CreationDate="2010-10-29T13:11:12.163" UserId="1816" />
  <row Id="9468" PostId="8623" Score="2" Text="so are you looking to replicate what you buy in stores, or are you looking for a recipe from a noted authority on Jamaican cuisine?" CreationDate="2010-10-29T13:12:02.227" UserId="1816" />
  <row Id="9469" PostId="8657" Text="Corn is a root vegetable? :)" CreationDate="2010-10-29T13:39:38.383" UserId="2001" />
  <row Id="9470" PostId="8657" Text="Sorry corn isn't. I should have separated it from the list. Potatos are root, and they can be frozen.  Corns are also good regardless its type" CreationDate="2010-10-29T13:49:12.217" UserId="2951" />
  <row Id="9471" PostId="8657" Text="It's probably good practice to edit your answers, when you realize there was an oversight - that way people who find the question later and skim don't get the wrong idea. (Comments aren't as noticeable.)" CreationDate="2010-10-29T14:09:05.753" UserId="1672" />
  <row Id="9472" PostId="8655" Score="3" Text="Your indirect suggestion is sounds like a good one - anything that you commonly see in the frozen section at the grocery store is probably a good candidate, although industrial freezing is presumably faster than home." CreationDate="2010-10-29T14:10:49.420" UserId="1672" />
  <row Id="9473" PostId="8663" Score="1" Text="I think it really depends on the intended use. Anything that's going to be well-cooked anyway isn't going to have as noticeable of a loss of quality. For example, if you intend to use spinach in something like lasagna, frozen spinach really isn't that bad (cook before freezing in that case, though)." CreationDate="2010-10-29T14:12:52.100" UserId="1672" />
  <row Id="9475" PostId="567" Score="5" Text="I'm protecting this question because it already has several excellent answers (including an accepted answer) and we're starting to see a lot of duplicated and/or silly responses.  If you have more than 10 reputation and are considering adding your answer, please make sure that it's (a) a real answer and (b) hasn't been submitted already." CreationDate="2010-10-29T14:17:05.630" UserId="41" />
  <row Id="9476" PostId="648" Text="+1 For being as absent-minded as I am :)" CreationDate="2010-10-29T15:19:14.523" UserId="2558" />
  <row Id="9477" PostId="3222" Score="3" Text="Or if you anthropomorphize the onion." CreationDate="2010-10-29T15:20:10.373" UserId="2558" />
  <row Id="9478" PostId="8655" Text="Agreed Jefromi...I've taken that exact idea and run with it the past few months and I've got to say, so far so good.  Pizza doughs, fruits, veggies, lean-cuisine-style full meals, casseroles to name a few.  In my experience, if you've seen it frozen in the store, you can most likely freeze it at home." CreationDate="2010-10-29T15:54:59.717" UserId="1236" />
  <row Id="9479" PostId="8660" Score="1" Text="Higher fat content milk can separate more, but homogenization seems to reduce the effect.  If the milk does separate, it can be shaken or whipped (or used in baking if neither of those work)." CreationDate="2010-10-29T16:07:50.343" UserId="201" />
  <row Id="9480" PostId="8659" Score="2" Text="The density of ice is around .92 g/mL, so you need to save an absolute minimum of 8% of the space in your container for expansion, 80 mL per liter. (For my fellow Americans coming across this, for a gallon, that's 1.3 cups. See why we should use metric?) Personally, I'd say better safe than sorry, and double that." CreationDate="2010-10-29T16:39:16.327" UserId="1672" />
  <row Id="9481" PostId="8641" Text="GUI! Hello, very nice your response and tip covered with a newspaper, I think is very good, especially if it contains good news :-)" CreationDate="2010-10-29T16:48:19.687" UserId="3130" />
  <row Id="9482" PostId="8641" Text="About Saffron ... is the essence of these recipes." CreationDate="2010-10-29T16:50:23.353" UserId="3130" />
  <row Id="9483" PostId="8643" Text="ok, thanks for guiding me, I'm new here :-)" CreationDate="2010-10-29T16:52:02.197" UserId="3130" />
  <row Id="9484" PostId="8640" Text="very good! I think with all these tips, I will manage a special paella." CreationDate="2010-10-29T16:55:03.057" UserId="3130" />
  <row Id="9485" PostId="8657" Text="ginger freezes great too" CreationDate="2010-10-29T17:24:21.583" UserId="251" />
  <row Id="9486" PostId="8638" Text="While it does require kneading, seitan's not really hard: mix, knead, boil. (Homemade paneer: boil, drain, squeeze.)" CreationDate="2010-10-29T17:33:55.920" UserId="2251" />
  <row Id="9487" PostId="8660" Score="1" Text="@sdg, tickled by the first line in your answer. hope you don't mind. Cottaging has a different meaning here in the UK." CreationDate="2010-10-29T19:52:27.920" UserId="373" />
  <row Id="9488" PostId="8667" Score="1" Text="Note that this is how you marinate tofu as well." CreationDate="2010-10-29T20:35:04.403" UserId="201" />
  <row Id="9489" PostId="8674" Score="1" Text="Wow, that sounds like a huge hassle!" CreationDate="2010-10-29T22:30:43.837" UserId="1259" />
  <row Id="9490" PostId="8612" Text="And don't forget that the skin (if it's still there) makes a really nice filling for sushi rolls. I usually just crisp it up, and put some avocado in the roll with it." CreationDate="2010-10-30T01:15:42.553" UserId="1201" />
  <row Id="9491" PostId="8674" Text="no way I would put that much effort into tofu" CreationDate="2010-10-30T06:18:02.160" UserId="2824" />
  <row Id="9492" PostId="8682" Score="3" Text="Reheating waffles in a toaster helps make up for a bit of what they lose not being fresh." CreationDate="2010-10-30T13:58:02.497" UserId="1672" />
  <row Id="9493" PostId="8682" Score="1" Text="Just add some more baking powder after removing from the fridge the next day." CreationDate="2010-10-30T14:36:59.697" UserId="201" />
  <row Id="9494" PostId="8685" Score="1" Text="You can also eat yogurt afterwards to help reduce flatulence. And you should throw away the water you soaked the beans in. This water can be used to water the plants." CreationDate="2010-10-30T15:14:20.013" UserId="641" />
  <row Id="9495" PostId="8674" Score="1" Text="sound's like you're _pressed_ for space..." CreationDate="2010-10-30T15:31:02.387" UserId="725" />
  <row Id="9496" PostId="8638" Text="Seitan's the first thing that came to mind for me too." CreationDate="2010-10-30T15:38:53.660" UserId="725" />
  <row Id="9497" PostId="8688" Text="I tried frying, but the texture turns out all wrong.  They end up feeling like pancakes.  Plus, when I pan fry them, the outsides don't look like english muffins." CreationDate="2010-10-30T16:31:31.807" UserId="420" />
  <row Id="9498" PostId="8688" Text="@splattered bits - Reinhart suggests putting a towel over them to keep them from developing a &quot;skin&quot; while frying.  If they flatten so much that they feel like pancakes I'd check for a different recipe." CreationDate="2010-10-30T16:39:56.737" UserId="1816" />
  <row Id="9499" PostId="8680" Text="+1 for vinegar taste = ugh." CreationDate="2010-10-30T18:16:23.507" UserId="2569" />
  <row Id="9500" PostId="8660" Text="@Tea - ok, you have me intrigued...  Care to share?  Or can you on a family cooking site? :-)" CreationDate="2010-10-31T00:15:06.163" UserId="835" />
  <row Id="9502" PostId="8696" Text="+1 for the very local advice. Thanks!" CreationDate="2010-10-31T05:20:37.267" UserId="1259" />
  <row Id="9503" PostId="8693" Score="2" Text="There seem to be different ways to spell this name - try to look for `luitenitza` (that's how it's spelt by its producer http://www.philicon.net/liut.php) or `lutenitza` (that's what Google suggests)." CreationDate="2010-10-31T10:42:20.793" UserId="912" />
  <row Id="9504" PostId="8660" Text="@sdg http://en.wikipedia.org/wiki/Cottaging" CreationDate="2010-10-31T16:23:50.493" UserId="373" />
  <row Id="9505" PostId="8692" Text="I certainly like it coloured, but cooking time shouldnt be 50/50 time/side  more like 70/30, skin down/skin up" CreationDate="2010-10-31T18:35:48.817" UserId="2010" />
  <row Id="9506" PostId="8315" Text="I've seen to get very clear consummes and so forth, freezing and/or straining through ice can help to get it super clear." CreationDate="2010-10-31T19:15:37.880" UserId="2010" />
  <row Id="9507" PostId="8701" Score="1" Text="It's quite similar to how breakfast cereals are made: heat, pressure, machines. But, you can also make it at home in a simpler form by drying and crumbling and dry-preserving firm tofu.  I know a few vegetarians who both make their own tofu and TVP (as the dried tofu has a longer shelf life)." CreationDate="2010-10-31T19:20:01.353" UserId="201" />
  <row Id="9511" PostId="8706" Text="I assume that you're pan-frying them, so I've retagged accordingly; the method of cooking would of course have a significant impact on the correct answer." CreationDate="2010-11-01T00:13:59.647" UserId="41" />
  <row Id="9512" PostId="8596" Text="For some mushrooms the necessary &quot;a while&quot; can be quite long, e.g. 30 minutes. Be careful with the liquid, depending on the mushroom its taste may not be what you are looking for and you may want to discard it." CreationDate="2010-11-01T00:15:47.510" UserId="2215" />
  <row Id="9513" PostId="8688" Text="I don't fry them in oil but just use cornmeal. I use an ordinary bread dough recipe and they taste like muffins to me. I also don't put them in the oven (primarily because I usually do this while canoe camping as a way to have fresh bread every day with no oven.)" CreationDate="2010-11-01T00:21:32.497" UserId="304" />
  <row Id="9514" PostId="3666" Text="Half an avocado, sliced, on suitably sturdy bread and topped with a few spoons of salsa is delicious. Because the avocado and salsa both come from the fridge, I give the assembled sandwich 20 seconds in the microwave to bring it to room temperature." CreationDate="2010-11-01T00:24:40.420" UserId="304" />
  <row Id="9515" PostId="8706" Text="it's actually on the BBQ as stated in the question... but still should have been tagged appropriately" CreationDate="2010-11-01T01:10:46.573" UserId="125" />
  <row Id="9516" PostId="8706" Text="Ah, somehow I managed to skip over the word &quot;BBQ&quot; in the question.  Thanks for retagging in any case." CreationDate="2010-11-01T02:31:05.250" UserId="41" />
  <row Id="9518" PostId="8660" Text="@Tea Drinker, That is a prime example of two cultures separated by a common language. ;-) As for frozen milk, I remember freezing it part way deliberately when I was a kid. Milk was good just at the point where crystals started to form. It also helped make low-fat milk taste better by removing some of the water." CreationDate="2010-11-01T07:15:17.403" UserId="1707" />
  <row Id="9519" PostId="8659" Text="@Jefromi, you just need the container to have enough airspace and flexibility. No amount of airspace would be enough for me to put a glass bottle in the freezer, but paper cartons can go in straight from the store." CreationDate="2010-11-01T07:17:48.430" UserId="1707" />
  <row Id="9520" PostId="8659" Text="@RBerteig: I was just trying to quantify &quot;enough airspace&quot; by giving a clear upper bound." CreationDate="2010-11-01T07:48:18.813" UserId="1672" />
  <row Id="9521" PostId="8659" Score="1" Text="@Jefromi, I didn't really intend to criticize the calculation. It is a good idea to have an upper bound in mind. I'd still be careful about glass bottles in freezers, though. Even though paper is usually fine, I'd inspect it for burst seams before thawing, as that saves a cleanup..." CreationDate="2010-11-01T07:59:05.053" UserId="1707" />
  <row Id="9522" PostId="8708" Score="2" Text="+1 for knowledge and expertise, great answer!" CreationDate="2010-11-01T09:08:05.820" UserId="2065" />
  <row Id="9523" PostId="8715" Score="3" Text="+1 for mouthwatering pics" CreationDate="2010-11-01T09:31:43.500" UserId="53" />
  <row Id="9524" PostId="8715" Text="+1 for Argentinian BBQ masters (I know some)" CreationDate="2010-11-01T09:37:15.810" UserId="641" />
  <row Id="9525" PostId="8660" Text="@Tea Drinker - I wished you had put a warning on that link! I was not expecting that as the result! But it made me laugh that British actually have a term like this" CreationDate="2010-11-01T10:31:57.290" UserId="3186" />
  <row Id="9526" PostId="8709" Text="Just a week ago I've eaten one that had the toothpick still sticking in the sausage. Maybe that helps keeping it from cracking while not letting it dry out." CreationDate="2010-11-01T11:38:22.927" UserId="3187" />
  <row Id="9527" PostId="1320" Text="+1 for the wisking -- I hate dirtying more than I have to.  (and as much as I hate cleaning wisks, when it's dry goods, it cleans up easily.)" CreationDate="2010-11-01T13:35:57.843" UserId="67" />
  <row Id="9528" PostId="8659" Text="@RBerteig: No worries. The extra advice on material is good." CreationDate="2010-11-01T13:37:32.050" UserId="1672" />
  <row Id="9529" PostId="8660" Text="@Tea Drinker - We North Americans always laugh hysterically when a Brit asks if he can &quot;Bum a Fag.&quot;" CreationDate="2010-11-01T13:51:37.410" UserId="1148" />
  <row Id="9530" PostId="8721" Score="1" Text="Is surface area really a reason? Sure, more flavor per amount of pepper, but couldn't you just use less cracked than whole?" CreationDate="2010-11-01T13:52:43.363" UserId="1672" />
  <row Id="9531" PostId="8727" Score="8" Text="How about this site? :) It would be good if you could be as specific as possible; otherwise it turns into a &quot;what's your favourite cookie recipe&quot; type question, which would be frowned upon." CreationDate="2010-11-01T15:04:07.593" UserId="1163" />
  <row Id="9532" PostId="8727" Score="1" Text="Joe - according to meta, if you give specific qualities we can help you find the cookie's name and perhaps even a recipe." CreationDate="2010-11-01T15:41:25.260" UserId="1816" />
  <row Id="9533" PostId="8730" Score="1" Text="Baby carrots and cucumber spears are other great examples of suitable vegetables." CreationDate="2010-11-01T16:02:22.737" UserId="1163" />
  <row Id="9534" PostId="8730" Text="Oh, right, tack on that any kind of finger food that is (optionally) savory and good with cheese is also fair game." CreationDate="2010-11-01T16:03:22.613" UserId="1484" />
  <row Id="9536" PostId="8708" Score="2" Text="A deli near me also carries &quot;Hungarian Double-Cream Feta&quot;, which is *delicious*. It's much softer and smoother than most other fetas, with a very strong flavor. If you can find it anywhere near where you live I recommend it." CreationDate="2010-11-01T16:32:16.893" UserId="405" />
  <row Id="9537" PostId="8721" Text="@Jefromi : the problem is I have no idea how to conduct a good test ... the cracked pepper is also going to expose 'fresh' oils ... it's possible that's actually the issue, if there are some that evaporate earlier, in which case pre-ground pepper might be an acceptable alternative to whole peppercorns, but freshly cracked pepper wouldn't." CreationDate="2010-11-01T16:38:30.987" UserId="67" />
  <row Id="9538" PostId="8730" Score="2" Text="Agreed on the vegetables and meat, but you may need to cook some of the vegetables first (eg, potatoes, doesn't hurt to steam the brocolli a little bit) ... and on the bread products, I'll also add pretzel sticks as a dipping agent in themselves (even if they can't be speared)" CreationDate="2010-11-01T16:44:33.640" UserId="67" />
  <row Id="9539" PostId="8015" Text="I put on a higher heat and longer time and sugar browned like a charm! Thanks!" CreationDate="2010-11-01T16:45:19.443" UserId="2765" />
  <row Id="9541" PostId="8723" Score="2" Text="I can think of two good differences in whole peppercorns: easy to add/remove from soups and stocks, and likely a more mellow taste." CreationDate="2010-11-01T16:57:10.410" UserId="201" />
  <row Id="9542" PostId="8721" Text="Good point. It does sound like we're all on the same page - there is some difference in flavor, including more sharp peppery flavor from freshly cracked pepper. Hopefully someone will come along and enlighten us further!" CreationDate="2010-11-01T17:05:18.330" UserId="1672" />
  <row Id="9543" PostId="8509" Text="For general purposes, I've found that a cheap, non-sharp cheddar will turn into a decent sharp cheddar if you just leave it in the refrigerator for about a month." CreationDate="2010-11-01T17:12:07.373" UserId="405" />
  <row Id="9544" PostId="8708" Text="@JSBangs, ooh, that sounds lovely. It would probably make an out-of-this-world kőrözött... damn, now I'm hungry." CreationDate="2010-11-01T17:55:27.570" UserId="2569" />
  <row Id="9546" PostId="8727" Score="1" Text="Awesome!  I didn't think recipe requests of any type were OK here (yes, I should have read the meta site).  Should I leave this question as-is, close it, delete it or entirely re-write it?" CreationDate="2010-11-01T18:01:35.970" UserId="1659" />
  <row Id="9547" PostId="8727" Score="3" Text="Hi Joe.  Please edit your question to include as many specific details as possible (flavour, texture, ingredients, etc.) about the recipe you're looking for.  The best thing you can do is point to an existing recipe and explain how it is different or lacking from what you are actually trying to accomplish.  If you do that, your question should remain open and hopefully receive a few good answers." CreationDate="2010-11-01T18:13:56.490" UserId="41" />
  <row Id="9548" PostId="8693" Text="@Marek: thanks, I got some hits on Google!" CreationDate="2010-11-01T18:24:07.540" UserId="866" />
  <row Id="9550" PostId="8735" Score="1" Text="If you like it, you should try ajvar, too (http://en.wikipedia.org/wiki/Ajvar, http://www.tourism-promotion.net/wp-content/uploads/2009/02/ajvar.jpg)." CreationDate="2010-11-01T18:33:53.437" UserId="912" />
  <row Id="9551" PostId="8692" Text="@NBenatar: Oh Gosh. If Only Someone Would Write Similar Time/Crispiness Variations In An Answer It Might Do Quite Well. *waggles eyebrows meaningfully*" CreationDate="2010-11-01T18:37:48.040" UserId="2633" />
  <row Id="9552" PostId="8735" Text="@Marek: :-) The link from that ajvar Wikipedia page is http://en.wikipedia.org/wiki/Ljutenica -- yet another Romanization of лютеница. Thanks for the nudges in the right direction." CreationDate="2010-11-01T18:40:38.593" UserId="866" />
  <row Id="9553" PostId="8727" Text="You might want to edit the title too - something more like &quot;what is this Italian cookie called?&quot; would be closer to what you're now asking." CreationDate="2010-11-01T19:54:32.110" UserId="1672" />
  <row Id="9554" PostId="8742" Score="4" Text="In my experience casseroles are baked (usually open, usually in a casserole dish or similar) and stews are usually stove top (possibly covered to braise the meat). Some dishes transfer from the stove to the oven, in which case I don't know what to call them!" CreationDate="2010-11-01T22:33:30.703" UserId="866" />
  <row Id="9555" PostId="8749" Score="1" Text="One reason to want liquid fat or other to drain away is to keep your fry or broil from becoming a braise or boil." CreationDate="2010-11-02T00:08:58.747" UserId="835" />
  <row Id="9556" PostId="8747" Text="I think you answered your own question :)" CreationDate="2010-11-02T00:16:07.157" UserId="1393" />
  <row Id="9557" PostId="8743" Text="definitely not, but thanks" CreationDate="2010-11-02T00:30:35.900" UserId="1659" />
  <row Id="9558" PostId="8739" Text="Nothing seemed to be right -- thanks" CreationDate="2010-11-02T00:35:48.367" UserId="1659" />
  <row Id="9559" PostId="8741" Text="I like this idea of blending first and then boiling.  I had been using a Joyoung soy milk maker, but maybe it would be easier to use the blender and stove instead." CreationDate="2010-11-02T00:42:03.727" UserId="3188" />
  <row Id="9560" PostId="8731" Text="Nice.  I do not have a chinoise, but it does look like a perfect tool for straining hot soy milk." CreationDate="2010-11-02T00:49:00.630" UserId="3188" />
  <row Id="9561" PostId="8715" Text="@GUI Junkie Humbly, one here :) ... You really learn how to BBQ after facing a party of 100 starving guests. You learn for example that you should prick the &quot;chorizos&quot; as late as possible allowing the fat to melt well and fry the meat &quot;from inside&quot;. The second photo shows clearly a stack: the upper sausages are kept hot but will not be put on high fire to finish them until pricked." CreationDate="2010-11-02T00:59:35.673" UserId="2882" />
  <row Id="9562" PostId="8749" Text="I find a cast iron grill pan to be slightly better for searing meats than a regular frying pan, but I'd be lying if I said that the difference was all that astonishing." CreationDate="2010-11-02T01:46:37.903" UserId="41" />
  <row Id="9563" PostId="8754" Score="2" Text="Greek Salad does have tomatoes and cucumber but generally not diced, and the inclusion of olives, feta cheese, and sliced onions makes it very different from Israeli salad.  Not to mention that Greek salad usually has lettuce, which is conspicuously absent from Israeli salad, even the less &quot;authentic&quot; versions." CreationDate="2010-11-02T02:31:06.403" UserId="41" />
  <row Id="9564" PostId="8728" Text="why would this be community wiki?" CreationDate="2010-11-02T02:35:53.987" UserId="1463" />
  <row Id="9565" PostId="8749" Text="sdg, if what you are cooking releases enough fat that it could be considered to be _braising_, I suggest that perhaps you may wish to look at the quality of your ingredients. Further, broiling is a top-down heat method that one doesn't get when using a stovetop pan. (Yes, you could use a ridged pan in the oven for fat-draining purposes when broiling, but I have no idea why you would do so over something like a wire rack, which is superior for the purpose)." CreationDate="2010-11-02T02:42:32.483" />
  <row Id="9566" PostId="8754" Score="2" Text="It's also conspicuously absent from real greek salad; check out some of the better places on the Danforth." CreationDate="2010-11-02T02:44:00.187" />
  <row Id="9567" PostId="8750" Text="Is &quot;masa flour&quot; the same thing as &quot;corn flour&quot;?" CreationDate="2010-11-02T04:19:38.873" UserId="2884" />
  <row Id="9568" PostId="8756" Score="1" Text="yeah, this could be a UK v. Am Eng problem" CreationDate="2010-11-02T09:13:40.813" UserId="373" />
  <row Id="9569" PostId="8756" Score="2" Text="in UK Eng a lasagne or shepherd's pie would never be called a casserole. perhaps then my Q makes no sense to Am Eng speakers. for me a casserole is very close to a stew; lots of liquid, long cook time" CreationDate="2010-11-02T09:15:04.090" UserId="373" />
  <row Id="9570" PostId="8727" Text="It sounds delicious!" CreationDate="2010-11-02T09:17:53.343" UserId="2065" />
  <row Id="9571" PostId="8764" Text="my recipe calls for cardboard ... i guess the same thing as you ... as long as you use plenty of newspaper" CreationDate="2010-11-02T09:26:36.887" UserId="373" />
  <row Id="9572" PostId="8765" Text="Would it be the same if you used a silicon pad?" CreationDate="2010-11-02T11:13:01.360" UserId="87" />
  <row Id="9573" PostId="8756" Score="2" Text="@Tea Drinker: Most people wouldn't use the term 'casserole' for them, even though they fit the criteria to be one, as 'casserole' in the US has a kind of negative connotation as something hastily thrown together and baked, which isn't always the case;  I have a great 'enchilada casserole' recipe from an ex, where it's assembled like a lasagne, but we stick the 'casserole' on there to denote it's not the rolled and baked on a tray style." CreationDate="2010-11-02T12:00:03.157" UserId="67" />
  <row Id="9574" PostId="4657" Text="I had a lemon pie that was topped with lemon zest, but it just tasted so bitter - I haven't attempted to use any zest since. I guess some of the pith came with it." CreationDate="2010-11-02T13:12:00.160" UserId="917" />
  <row Id="9575" PostId="8762" Text="I did end up using Creme Fraiche as a substitute for my recipe and I changed it by only using a pint creme fraiche and pasta water to fill out some of the volume and get the smooth texture I was looking for. I let the sauce come together in a bowl steamed over my pasta as it cooked so the heat was gentle. The sauce was a big hit and everyone loved the dish." CreationDate="2010-11-02T13:42:09.233" UserId="2283" />
  <row Id="9576" PostId="8748" Score="3" Text="I agree, to me a stew is on the stove, casserole is in the oven. Because the casserole is put in the oven and left there its more &quot;structured&quot; or layered than a stew which is stirred during the cooking process." CreationDate="2010-11-02T13:51:37.120" UserId="1675" />
  <row Id="9577" PostId="8754" Text="@daniel: This is true, however, as this question concerns North America, the most common preparation of a &quot;Greek&quot; salad does contain lettuce." CreationDate="2010-11-02T14:24:54.183" UserId="41" />
  <row Id="9578" PostId="8768" Score="4" Text="Yes: in the US, &quot;heavy cream&quot; is completely equivalent to &quot;whipping cream&quot;. In fact, some cartons say &quot;heavy whipping cream&quot;. None of them contain any sugar." CreationDate="2010-11-02T15:36:33.220" UserId="2569" />
  <row Id="9579" PostId="8762" Text="I've successfully made an alfredo-like sauce using sour cream, so I imagine creme fraiche can also be made to work. Naturally, the flavor will be different, but if it contains cheese, how can you go wrong?" CreationDate="2010-11-02T15:39:29.443" UserId="2569" />
  <row Id="9580" PostId="8767" Text="Are you looking for an answer that balances or eliminates the sweetness?" CreationDate="2010-11-02T15:53:24.323" UserId="15" />
  <row Id="9581" PostId="8754" Text="@Aar I've had both Greek salads served wrapped in lettuce (authentic a la P.F. Chang?), as well as served 'open-faced' (their name) where the fattoush was placed on not a bed of lettuce, but rather two crossed leaves of romaine (U.S.)" CreationDate="2010-11-02T16:07:41.177" UserId="15" />
  <row Id="9582" PostId="8767" Text="At the minimal balances the sweetness though elimination also works...." CreationDate="2010-11-02T16:12:09.423" UserId="27" />
  <row Id="9583" PostId="8747" Text="Frying pan with raised ridges?  Like a griddle with an inlay around the perimeter for collecting grease?  Or a saute pan?  I'm trying to figure out what this kind of pan is...  My apologies, any clarification?" CreationDate="2010-11-02T16:15:11.327" UserId="215" />
  <row Id="9584" PostId="8767" Score="2" Text="Heavy cream == whipping cream; 35%+ cream (around 45% is when you get into double/clotted cream territory)." CreationDate="2010-11-02T16:46:30.893" />
  <row Id="9585" PostId="8772" Text="Unless this is a regional thing, I believe that fattoush is also made with fried or stale pieces of pita bread or other flatbread, which differentiates it from the plainer Israeli salad." CreationDate="2010-11-02T16:52:46.433" UserId="41" />
  <row Id="9586" PostId="8767" Score="1" Text="As daniel says, they most definitely sell heavy cream in Canada, it's just called whipping cream.  Go by the fat content and ingredients, not the name." CreationDate="2010-11-02T16:55:59.847" UserId="41" />
  <row Id="9587" PostId="8772" Text="@Aar Fattoush is served both with the pita chips tossed in the salad, or served on the side for scooping (as with any other Mediterranean dish like tabbouleh or hummus)." CreationDate="2010-11-02T17:04:22.547" UserId="15" />
  <row Id="9588" PostId="8751" Text="Can you remember any other specific ingredients that might differentiate it?" CreationDate="2010-11-02T17:06:52.917" UserId="15" />
  <row Id="9589" PostId="8772" Text="I'm afraid I'm not seeing the parallels; tabbouleh is technically a salad but hummus most certainly isn't, and although they *may* be served on or with pita, it's not an integral part of the dish as it is with fattoush.  Now obviously I can't account for every regional difference and can't claim to have actually eaten these in, say, Lebanon, I'm just pointing out that traditional preparation of fattoush involves a good deal more than just cucumbers and tomatoes." CreationDate="2010-11-02T17:24:52.290" UserId="41" />
  <row Id="9590" PostId="8772" Text="@Aar that's what the comma was for. I separated the two clauses; if there had been no comma the parentheses would have applied to both preparations. I feel bad though, and it may just be too regionalized a preparation and I just don't know it." CreationDate="2010-11-02T17:33:28.120" UserId="15" />
  <row Id="9591" PostId="8745" Score="2" Text="I am torn by your comment. Although I agree with the latter three sentences, I think that your answer is wholly wrong. There may be some sloppiness, but I have never heard anyone refer to a tuna and macaroni casserole as stew." CreationDate="2010-11-02T18:04:05.473" UserId="15" />
  <row Id="9592" PostId="8777" Score="2" Text="have you tried any of the answers to your other question: http://cooking.stackexchange.com/questions/8503/how-to-make-pancakes-crepes-without-eggs-nor-any-liquids-besides-water?  Right now your recipe is tortilla-like, and the cooking time is similar to what I've seen for tortillas on the stove." CreationDate="2010-11-02T19:13:20.863" UserId="1816" />
  <row Id="9593" PostId="8534" Text="The powdered milk was not easy to find and not cheap - the only thing which look like powdered milk did cost 2 EUR for a 250 gram bag, that is like 5 USD/lb, and that was in a huge, cheap supermarket, and other supermarket chains didn't have it at all. I tried: 350 grams wheat flour, 50 grams powdered milk and 1 liter water. And the result was not good at all - too crispy, difficult to roll, and took 6 minutes per pancake to make it feel not raw. Was that too little powdered milk?" CreationDate="2010-11-02T19:38:27.513" UserId="2884" />
  <row Id="9594" PostId="8777" Text="Yes, I tried with powdered milk right today (no corn flour), and it was still very long. That was 350 grams wheat flour + 50 grams powdered milk + 1 liter of water. Took 5-6 minutes per crêpe not to feel raw, and the crêpes where too crispy afterward, I like them soft to roll them nicely." CreationDate="2010-11-02T19:38:43.927" UserId="2884" />
  <row Id="9595" PostId="8534" Text="@miernic - recipes you want to try would be something like: http://allrecipes.com//Recipe/complete-pancake-mix/Detail.aspx or: http://www.food.com/recipe/the-master-mix-homemade-bisquick-substitute-45055 or even better: http://vegetarian.lovetoknow.com/Pancakes_Recipe_No_Eggs (follow the instructions on your powdered milk to sub for the milk quantity).  Google will give you the best base here: http://www.google.com/search?q=just+add+water+pancake+mix+recipe" CreationDate="2010-11-02T19:50:05.210" UserId="1816" />
  <row Id="9596" PostId="8750" Text="@miernik - masa is different than corn flour.  See here: http://recipes.howstuffworks.com/what-is-masa-harina.htm" CreationDate="2010-11-02T19:51:44.697" UserId="1816" />
  <row Id="9597" PostId="8777" Text="the eggs contribute to the softness by adding fat.  You can potentially get away with shortening/lard/butter/oil, but at some point if you want softness you're going to need to add fat." CreationDate="2010-11-02T19:56:03.043" UserId="1816" />
  <row Id="9598" PostId="8534" Score="1" Text="@miernik - also, while $5/lb is a bit more than I see for powdered milk, you have to realize that you get a lot more use per gram out of powdered milk than out of milk itself.  It goes quite far, making it relatively inexpensive per gram/oz." CreationDate="2010-11-02T20:02:34.077" UserId="1816" />
  <row Id="9599" PostId="8778" Text="That depends on your definition of completely cool, it was most definitely not room temperature. but I did let it rest for 15 minutes while I prepared my sides before slicing. It fell in two when I pulled it from the crockpot to let it rest on my board." CreationDate="2010-11-02T20:25:28.940" UserId="2283" />
  <row Id="9600" PostId="8765" Score="2" Text="@dassouki : probably not, as the pad would just insulate the bottom, not the sides;  if the sides bake too quickly, you'll get a domed top as the center continues to rise while the sides have already firmed up." CreationDate="2010-11-02T20:58:35.667" UserId="67" />
  <row Id="9601" PostId="8786" Text="Thanks  - I corrected the cooking times for the pressure cooker recipe." CreationDate="2010-11-02T21:18:05.713" UserId="2782" />
  <row Id="9602" PostId="8787" Text="My six pound chicken did quite well with this technique lying in its drippings, but that's not 20 lbs or a turkey." CreationDate="2010-11-02T21:37:29.293" UserId="1816" />
  <row Id="9603" PostId="8781" Text="Can you elaborate what is a &quot;fluider&quot;? Or maybe you meant &quot;Make it fluider&quot;? It was already very fluid, I think even a bit too fluid, it even had too many tiny holes." CreationDate="2010-11-02T21:43:48.403" UserId="2884" />
  <row Id="9604" PostId="8778" Text="The meat basically needs to get cold enough for the gelatin to set. 15 minutes is enough for resting (e.g. a steak), but not nearly enough for firming up." CreationDate="2010-11-02T21:49:57.307" UserId="2569" />
  <row Id="9605" PostId="8787" Text="I would suggest brining to avoid having a dry turkey. I would suggest looking at instructions for assembling a turducken, but I believe that they do not debone the turkey in that case, just the chicken and the duck." CreationDate="2010-11-02T21:53:52.267" UserId="1675" />
  <row Id="9606" PostId="8787" Text="Do you have an outdoor space to work with?  If so, Google &quot;trash can turkey&quot; or check out the Orion Cooker/Smoker.  They are relatively fast, and you free-up your oven." CreationDate="2010-11-02T22:06:55.903" UserId="2824" />
  <row Id="9608" PostId="8713" Text="The Cooks Illustrated folks, after much testing, came up with a method where they cook the filling (minus the eggs) to get rid of the excess water. http://www.seriouseats.com/recipes/2008/11/cooks-illustrated-pumpkin-pie-recipe.html" CreationDate="2010-11-02T22:16:09.017" UserId="2569" />
  <row Id="9609" PostId="8781" Text="@nerkn - if you read through the description, you'll see that this isn't a standard crepe recipe.  It's significantly different, which means it will cook up differently." CreationDate="2010-11-02T22:17:11.570" UserId="1816" />
  <row Id="9610" PostId="8790" Text="Harold McGee actually disagrees with the brining turkey suggestion: http://www.nytimes.com/2008/11/12/dining/12curi.html" CreationDate="2010-11-02T23:03:47.037" UserId="1816" />
  <row Id="9611" PostId="8790" Text="@justkt - I am interested in trying his suggested method. It sounds like it would taste good but it doesn't sound like it will be what people expect to eat on Thanksgiving. His points all make sense- the juiciness is less meaty- but personally the best turkey I have ever had was brined." CreationDate="2010-11-02T23:12:39.360" UserId="2001" />
  <row Id="9612" PostId="8790" Text="@justkt - continued... Let me know if you try his suggestion before I do." CreationDate="2010-11-02T23:13:25.577" UserId="2001" />
  <row Id="9613" PostId="8752" Text="Thanks, this is exactly what I was trying to figure out.  And as Wikipedia points out, I did have it in an Israeli hotel." CreationDate="2010-11-02T23:20:54.107" UserId="2211" />
  <row Id="9614" PostId="8534" Score="1" Text="@miernik : try asking for a product called [Nido](http://en.wikipedia.org/wiki/Nido).  It's made by Nestlé, and I believe it's available in Europe.  It's not the same 'powdered milk' that we get in the US, as it's made from whole milk, not skim." CreationDate="2010-11-03T00:01:36.507" UserId="67" />
  <row Id="9615" PostId="8775" Text="The way I avoid this issue at work is by eating my leftovers cold. Ok, yeah, the reason for *that* is that the office lacks a microwave oven, but hush. :-)" CreationDate="2010-11-03T00:03:41.203" UserId="2569" />
  <row Id="9618" PostId="3262" Score="1" Text="I saw a lot of dead birds in my pans before, and there were no fumes. So, I think, fumes and dead birds an unrelated. Never experimented with parrots, though." CreationDate="2010-11-03T02:30:10.507" UserId="2882" />
  <row Id="9619" PostId="8745" Text="again there could be a cultural difference ... here in the uk no one would talk about a tuna and maccaroni casserole either" CreationDate="2010-11-03T09:08:47.460" UserId="373" />
  <row Id="9620" PostId="8396" Text="awesome feedback." CreationDate="2010-11-03T09:25:21.260" UserId="1274" />
  <row Id="9621" PostId="8564" Text="Synchronicity! I made this for the first time last weekend as well and had the same question. +1 on the question." CreationDate="2010-11-03T09:30:27.103" UserId="1274" />
  <row Id="9622" PostId="8800" Score="2" Text="If the concern's salmonella, older ookbooks wouldn't have had to deal with the issue, as the problem's been amplified with larger farms, which is how we get most of our eggs today." CreationDate="2010-11-03T12:13:55.660" UserId="67" />
  <row Id="9623" PostId="8765" Text="@joe : I agree, I guess I meant including a bottom and a side one as well, in essence it'll be a silicon &quot;pan&quot; inserted in a classic one" CreationDate="2010-11-03T13:19:30.063" UserId="87" />
  <row Id="9624" PostId="8765" Text="@dassouki it's not something i've tried" CreationDate="2010-11-03T13:41:47.340" UserId="373" />
  <row Id="9625" PostId="8765" Text="@Tea Dinker Something like the blue one http://homecookingrocks.com/silicone-baking-pans/" CreationDate="2010-11-03T13:43:33.933" UserId="87" />
  <row Id="9626" PostId="8805" Text="The cartouche idea reminds me of the standard trick to keep a skin from forming on pudding or milk-based sauces: just cover with plastic wrap while cooling. (You need to make sure that there's no air in between the wrap and the sauce or pudding.) But I guess that might be a slightly different mechanism, since the skin really only develops while cooling down in that case." CreationDate="2010-11-03T13:46:49.263" UserId="1163" />
  <row Id="9627" PostId="4535" Score="1" Text="&quot;Ditch the Oregano&quot; is an excellent quote. I would add to that that someone should not mix between cuisines. OK maybe once in a while. But for the most part, stick to authentic ingredients, for example, don't add masala or cardamom to a Japanese based sauce. Likewise, don't add add pickled ginger as a condiment to marinara." CreationDate="2010-11-03T14:23:30.547" UserId="87" />
  <row Id="9628" PostId="8775" Score="1" Text="Coincidentally, I just reheated a pesto cream sauce myself yesterday and didn't experience this problem at all.  The sauce was basically made as a Béchamel with thawed pesto (made with olive oil) added to the roux and about half cream instead of milk.  I didn't use any emulsifiers.  I suspect that the generous amount of butter in the roux worked as a de facto emulsifier.  So another option for you, next time, is to just use regular butter and not ghee.  It's not a particularly efficient emulsifier like lecithin or xanthan, but it seems to do the trick in a cream sauce." CreationDate="2010-11-03T15:12:49.610" UserId="41" />
  <row Id="9629" PostId="8765" Score="1" Text="@dassouki : you could probably just use the silicon pan, no other pan needed.  (unless it's a light colored, shiny pan, in which case it'd help to reflect radiant heat), or just turn the temp down about 25F / 15C and cook for a longer time." CreationDate="2010-11-03T15:16:46.440" UserId="67" />
  <row Id="9631" PostId="8775" Text="Aaronut - great idea, I think this weekend I'll try it with the butter instead, otherwise keeping the recipe the same, and see how much of a difference I get.  Though I'm definitely going to be buying some xanthan gum in the very near future." CreationDate="2010-11-03T16:01:58.127" UserId="1236" />
  <row Id="9632" PostId="8783" Text="I still have a little left (though I didn't bring it with me to work today); tonight I will have it as leftovers and try the lower temp/lower time idea and report back.  Thanks for the advice!" CreationDate="2010-11-03T16:02:57.177" UserId="1236" />
  <row Id="9634" PostId="8747" Text="@Michael: I couldn't help but wonder if there were some additional reasons. @nicorellius: In my case I have a square pan, about 2 inches deep, with raised lines about an inch apart." CreationDate="2010-11-03T16:11:20.300" UserId="91" />
  <row Id="9635" PostId="8805" Text="I'm not too sure if the fat molecules really evaporate, but overall, that explanation seems to make sense, especially the stirring part. Will try." CreationDate="2010-11-03T16:27:44.710" UserId="2911" />
  <row Id="9636" PostId="8797" Text="Olive oil also tends to get flakes when cooled, however these will simply 'melt' when it warms back up" CreationDate="2010-11-03T16:54:15.927" UserId="512" />
  <row Id="9637" PostId="7854" Text="do you use prepared or ground mustard?" CreationDate="2010-11-03T17:29:35.280" UserId="15" />
  <row Id="9638" PostId="8790" Text="I've tried it with chicken, but the turkey isn't my responsibility this year, so I don't know that I will get to it with turkey until after Thanksgiving (when they are cheap)." CreationDate="2010-11-03T17:52:51.947" UserId="1816" />
  <row Id="9639" PostId="8760" Text="That is a very good answer for meat! I realize now that this question has so many facets that it is hard to mark a single one as the correct answer." CreationDate="2010-11-03T17:58:50.593" UserId="1393" />
  <row Id="9640" PostId="7854" Score="1" Text="@mfg: Dried mustard is just prepared mustard minus the water, so either one is fine.  Which one I would use depends primarily on what I have on hand and secondarily on the water content of the recipe.  If the water content is minimal then I'll either use prepared mustard or make some by dissolving the dry mustard in some water.  Mind you, neither one is a &quot;preferred&quot; emulsifier for me - I only use them in selected dishes where I want that flavour, like Mac 'n Cheese." CreationDate="2010-11-03T18:03:25.293" UserId="41" />
  <row Id="9641" PostId="8592" Text="Oh my God !!! Pecorino Romano is a &quot;pecorino&quot;, that means made with sheep milk, not cow milk ... you are blaspheme! :)" CreationDate="2010-11-03T18:06:35.650" UserId="1946" />
  <row Id="9642" PostId="8590" Text="I would expect almost any Russian Imperial would go well with chocolate. What would be repulsive would be something that is heavily hopped (esp. with Cascade hops). For roastier malts I suspect they would blend like coffee. I used Rasputin and Dark Bitter Chocolate as the base for a vegan chili recently and the built off each other very well. Granted, stewing the two flavors together is very different from adding both to the palate; but I did enjoy munching on them together with the peppers as I prepped." CreationDate="2010-11-03T18:19:39.663" UserId="15" />
  <row Id="9643" PostId="7564" Text="Paleo is not just low carb, it's also a pro-organic and anti-processed food diet." CreationDate="2010-11-03T18:26:05.037" UserId="3224" />
  <row Id="9644" PostId="8760" Score="1" Text="@Michael at Herbivoracious, the best answer in this case many not have been written yet - I keep waiting for somebody to explain why sauerkraut-based dishes taste so much better after the fifth reheating. :)" CreationDate="2010-11-03T18:39:22.053" UserId="2569" />
  <row Id="9645" PostId="8592" Text="@AlberT ... buono pero'" CreationDate="2010-11-03T19:47:18.393" UserId="373" />
  <row Id="9648" PostId="8634" Text="The Epicurious link is interesting. It goes more for matching beer to your food but it's an interesting read nonetheless. The beer advocate guide on cheese though is fantastic. I am intrigued by the one suggestion &quot;Gorgonzola and Creamy Blues meld well with Barleywines.&quot; I thought the only thing that goes with Barleywine was spinning headaches." CreationDate="2010-11-03T20:44:47.317" UserId="15" />
  <row Id="9649" PostId="8804" Score="2" Text="The germ is Listeria. It is dangerous during pregnancy as it can cross the placenta and infect the baby in the womb. It can also grow across a wide range of temperature, including normal fridge temperatures. Other foods considered dangerous for pregnant women due to Listeria are (soft) cheeses and cold meats / fish." CreationDate="2010-11-03T23:35:33.483" UserId="2215" />
  <row Id="9650" PostId="8806" Text="I may know the answer, but I want to ask you the type and size of the flask. When you say flask, does it mean it's something like this http://image.made-in-china.com/2f0j00kvEaqwizqfrY/Vacuum-Flask-BC-001S-.jpg. OR It's more like a POT" CreationDate="2010-11-04T02:23:55.407" UserId="2951" />
  <row Id="9651" PostId="551" Text="It's like a lot of things: a calculated risk. You can absolutely get sick from raw milk, and there are absolutely some things in raw milk that don't make it through pasteurization (good things and bad). Frankly, for my money, I won't drink it. I've had it before, and it's good, but it doesn't have the mystical wonderfulness that certain interest groups ascribe it. And without that, the taste doesn't outweigh the risk." CreationDate="2010-11-04T02:38:31.053" UserId="218" />
  <row Id="9652" PostId="8806" Text="Yes, please clarify what type of flask.  I was thinking it was a thermal pot like this: http://www.amazon.com/TIGER-NFAB800-COOKER-LITER-THERMAL/dp/B00061O5KY" CreationDate="2010-11-04T03:38:58.450" UserId="266" />
  <row Id="9653" PostId="8793" Score="1" Text="I bought one of the Lodge dutch ovens for a friend as a Christmas present, and she's very happy with it. She's got several Le Creuset pieces, and says that the Lodge compares quite well with them." CreationDate="2010-11-04T03:57:55.570" UserId="1201" />
  <row Id="9654" PostId="8524" Text="The thing is, that I had the 90% wheat + 10% corn flour mix to work for me some months before, and now it doesn't any more. I start to wonder maybe its because the flour absorbed water, because I store it in a room with 95% humidity and I am using flour which I bought about a year ago, maybe if I try with new, dry flour it will work again?" CreationDate="2010-11-04T09:28:33.287" UserId="2884" />
  <row Id="9655" PostId="8592" Text="Si, molto buono ... I'm from Rome, so I like it very much, but it is better suited for &quot;Spaghetti alla Amatriciana&quot;, or &quot;Spaghetti cacio e pepe&quot;, not as an alternative to recipes needing &quot;Parmiggiano Reggiano&quot; :)" CreationDate="2010-11-04T11:24:11.027" UserId="1946" />
  <row Id="9656" PostId="8824" Score="2" Text="Could you outline how you prepared the stock? That will help us figure out where you went wrong. Bits of meat shouldn't do anything more than add flavour (and possibly cloudiness, though for home applications this usually isn't a concern)." CreationDate="2010-11-04T11:39:57.480" />
  <row Id="9657" PostId="8823" Score="2" Text="Is the smell of the dish when reheated in the microwave a concern?  Some fish dishes that I've made reheat fine, but I wouldn't want to do that to my co-workers." CreationDate="2010-11-04T12:19:49.683" UserId="1816" />
  <row Id="9658" PostId="8823" Text="Odour is not a concern." CreationDate="2010-11-04T12:31:06.260" />
  <row Id="9659" PostId="8832" Text="I am interested what recipe you are looking at that calls for yeast where baking powder would work. Yeast risen pancakes would fall into this category but it seems to me that the two are not so often interchangeable." CreationDate="2010-11-04T13:02:38.980" UserId="2001" />
  <row Id="9660" PostId="8832" Text="@sharptooth - could you provide your definition of pastry?  I've never actually seen a recipe for what I think of as a pastry (small sweet baked good) that uses yeast." CreationDate="2010-11-04T13:03:55.033" UserId="1816" />
  <row Id="9661" PostId="8832" Text="@Sobachatina - I linked in my answer a yeast cake - try it and see how delicious it is.  It isn't exactly a pastry, though." CreationDate="2010-11-04T13:04:19.230" UserId="1816" />
  <row Id="9662" PostId="8834" Text="Well said- I forgot about the texture difference." CreationDate="2010-11-04T13:07:03.283" UserId="2001" />
  <row Id="9663" PostId="8832" Text="@justkt - I will try that cake recipe. That looks delicious." CreationDate="2010-11-04T13:08:38.617" UserId="2001" />
  <row Id="9664" PostId="8832" Text="@justkt: I'm not a native English speaker, so I fired up the dictionary to find the right word. In my native language there's only one word for any kind of flour+water+whatever mix used for baking, and the dictionary said that there're two words in English and in case of cakes I need to use the word &quot;pastry&quot;. That's how the word &quot;pastry&quot; got there." CreationDate="2010-11-04T13:18:24.940" UserId="3237" />
  <row Id="9665" PostId="8832" Text="@sharptooth - got it.  At least in America (might be different in other English speaking parts of the world), baked good might be the appropriate phrase for a generically sweet baked item, and could cover bread in a pinch." CreationDate="2010-11-04T13:20:04.790" UserId="1816" />
  <row Id="9666" PostId="8806" Text="It is a Flask size that I was thinking about, like the ones in your url - Foodrules" CreationDate="2010-11-04T13:20:45.597" UserId="177" />
  <row Id="9667" PostId="5785" Text="The few mixers I use have different kneading motions and work well with different dough consistencies. If your dough is bouncing around in the kitchenaid that means your dough is far too dry." CreationDate="2010-11-04T13:27:54.370" UserId="2001" />
  <row Id="9668" PostId="8835" Score="1" Text="Also a bit of tomato paste can add some really good flavor.  Bay leaves are also a good enhancement." CreationDate="2010-11-04T13:40:35.433" UserId="1816" />
  <row Id="9669" PostId="8824" Text="Also helpful would be what the stock is being used for.  A consomme, for example, would be a different use than for making sauces or homemade soup." CreationDate="2010-11-04T13:41:18.397" UserId="1816" />
  <row Id="9670" PostId="8835" Score="1" Text="@justkt- at that point you can just add a couple potatoes and call it dinner. :)" CreationDate="2010-11-04T13:41:55.717" UserId="2001" />
  <row Id="9671" PostId="8835" Text="@Sobachatina - or make some really over-the-top sauces, braises, or soups." CreationDate="2010-11-04T13:43:20.693" UserId="1816" />
  <row Id="9672" PostId="8832" Text="@justkt, a Hungarian nut or poppy seed roll usually uses a yeast-risen dough, but is a pastry by any reasonable definition, not a bread." CreationDate="2010-11-04T13:47:41.443" UserId="2569" />
  <row Id="9673" PostId="8835" Text="My grandmother's trick is to use turkey *and* chicken, especially in the upcoming season when turkey is... overabundant." CreationDate="2010-11-04T14:01:30.910" UserId="1672" />
  <row Id="9674" PostId="8829" Text="Any casserole-type dish should reheat pretty well. (The problem, though, is that one fish-based casserole is much like another.)" CreationDate="2010-11-04T14:02:38.733" UserId="2569" />
  <row Id="9675" PostId="8833" Score="3" Text="I made bacon cheese bread this week using a baking soda-based recipe.  My dad's recipe I grew up with, apparently, is yeast based.  After talking him I determined all other things were essentially the same (quantity of bacon, cheese) - and the taste difference was HUGE.  The baking soda version was comparably boring and flavorless, leaning towards...I don't want to say bad, because it was edible and still ok, but it didn't hold a candle to the yeast version I was used to." CreationDate="2010-11-04T14:02:44.020" UserId="1236" />
  <row Id="9676" PostId="8829" Text="What common factors make these all good for reheating? (I know you said &quot;make sure of gingers and wine&quot; - but surely ginger doesn't have magical properties, does it?)" CreationDate="2010-11-04T14:05:43.840" UserId="1672" />
  <row Id="9677" PostId="8836" Text="That looks delicious!! Great Answer!" CreationDate="2010-11-04T14:09:45.363" UserId="177" />
  <row Id="9678" PostId="8827" Text="Thanks for the thorough explanation!" CreationDate="2010-11-04T14:52:44.310" UserId="3220" />
  <row Id="9679" PostId="8826" Text="Excellent to know" CreationDate="2010-11-04T14:53:05.097" UserId="3220" />
  <row Id="9680" PostId="8797" Text="This is precisely what had happend to my oil making it look ugly. I had a feeling it didn't have to be refrigerated." CreationDate="2010-11-04T14:53:28.950" UserId="3220" />
  <row Id="9681" PostId="1127" Score="1" Text="@JustRightMenus - I used that substitution for a long time. I switched to real buttermilk because, although the acidified milk has a similar texture, real buttermilk has a lot more flavor." CreationDate="2010-11-04T15:05:51.010" UserId="2001" />
  <row Id="9682" PostId="1127" Text="Personally I find the powdered stuff to be a better substitute than the mixing substitute, which flavor-wise I was not a fan of at all.  America's Test Kitchen agrees with me that it is the best backup." CreationDate="2010-11-04T15:08:31.810" UserId="1816" />
  <row Id="9683" PostId="8795" Text="As you probably already know, pay attention to the fact that Extra-virgin Olive Oil is very different from simple Olive Oil. The latter being the &quot;poor quality brother&quot;..." CreationDate="2010-11-04T15:11:44.120" UserId="1946" />
  <row Id="9684" PostId="8751" Text="Aaronut got it, the problem is those were the primary ingredients, and apparently some simple seasoning." CreationDate="2010-11-04T15:26:33.863" UserId="2211" />
  <row Id="9685" PostId="8839" Text="To ease the process- as with mayonnaise- support your bowl with a wet towel coiled around the base and put your oil in a squeeze bottle to better control flow." CreationDate="2010-11-04T15:59:27.033" UserId="2001" />
  <row Id="9686" PostId="1127" Text="@justkt - I haven't used powdered buttermilk. Is it acidic or just the flavor?" CreationDate="2010-11-04T16:01:20.073" UserId="2001" />
  <row Id="9687" PostId="1127" Score="1" Text="@Sobachatina - it's the real thing - a powdered form of buttermilk itself plus a few other ingredients.  Here's what I use: http://www.sacofoods.com/culteredbuttermilkblend.html" CreationDate="2010-11-04T16:09:46.727" UserId="1816" />
  <row Id="9688" PostId="8842" Score="1" Text="But doesn't whisking break up that big blob pretty easily? Seems like a lot of work for little gain." CreationDate="2010-11-04T16:15:04.523" UserId="318" />
  <row Id="9689" PostId="8824" Text="And it seems like we're all guessing &quot;didn't come out so great&quot; means &quot;not much flavor&quot; - is that it, or was it fat or protein scum?" CreationDate="2010-11-04T18:47:38.013" UserId="1672" />
  <row Id="9690" PostId="8787" Text="I'm sitting here stunned that _spatchcock_ is evidently a real cooking term." CreationDate="2010-11-04T20:01:32.207" UserId="405" />
  <row Id="9691" PostId="8848" Score="1" Text="Ahh ha, do I feel dumb. I just looked up &quot;splatter shield&quot; and I have seen those before many times but I always thought they were drainers. I wondered how they worked being *flat*." CreationDate="2010-11-04T20:15:48.220" UserId="1306" />
  <row Id="9692" PostId="8848" Score="4" Text="There are also silicone splatter shields, which tend to be a little more reliable and easier to clean than wire ones (YMMV of course)." CreationDate="2010-11-04T20:16:02.120" UserId="41" />
  <row Id="9693" PostId="8841" Score="2" Text="The last paragraph here is important, I think.  Every unstable emulsion is going to separate in the refrigerator, no matter how you mix it.  But assuming you plan to serve right away, then combining the liquids very slowly will result in something that is *temporarily* much more stable than if you had just dumped it all into a big bowl." CreationDate="2010-11-04T20:21:26.090" UserId="41" />
  <row Id="9694" PostId="4708" Score="21" Text="When you are done, you can clean the dishes in the oven by baking them at 500 degrees for two hours :)" CreationDate="2010-11-04T20:25:59.800" UserId="1619" />
  <row Id="9695" PostId="8842" Score="1" Text="No, it doesn't. The surface tension in the big blob is so strong that it becomes very difficult to break up once formed. So you want a good vortex going and a thin stream to give yourself a leg up on creating small droplets. Try it both way sometime, I guarantee you will see the difference." CreationDate="2010-11-04T20:41:58.643" UserId="1393" />
  <row Id="9696" PostId="8715" Text="All I've had all day is pretzels, and I have to come across this photo? Mmmmm..." CreationDate="2010-11-04T21:45:47.483" UserId="219" />
  <row Id="9697" PostId="8849" Text="Thanks for the link. I have a few questions about your method. At what temperature and for how long do you cook the beans? Do you cook just the beans or do you add other ingredients (carrots, plantains, pork)? If so, do you add all the ingredients at once or do you cook the beans for a while before adding the rest?" CreationDate="2010-11-04T21:58:09.813" UserId="2782" />
  <row Id="9698" PostId="8835" Score="1" Text="Starting with cold water, and cooking low + slow + long helps to combat scum.  I always use bones with meat bits (more flavour), and rarely have a problem with scum." CreationDate="2010-11-04T23:26:14.410" UserId="201" />
  <row Id="9699" PostId="8829" Text="Thanks Jefromi! see my updates" CreationDate="2010-11-04T23:57:59.940" UserId="2951" />
  <row Id="9700" PostId="1127" Text="I gave up on real buttermilk because of the expiration date problem. I switched to using the Saco buttermilk powder a few years ago, and have been VERY happy with the results. It is really nice to always have non-expired buttermilk at hand for my recipes." CreationDate="2010-11-05T00:15:44.617" UserId="1319" />
  <row Id="9701" PostId="8835" Score="2" Text="Starting stock from cold water is an old wives' tale, debunked by Herve This (or possibly Harold McGee, can't remember which). The only real reason to use cold water is that hot water dissolves more particulates from old pipes." CreationDate="2010-11-05T01:00:34.587" />
  <row Id="9702" PostId="8857" Text="I agree with Marti, I have bought retail ice cream that could sit on the counter 15 minutes and still need a chainsaw to get through. Are we missing something that would make the ice cream you create different?" CreationDate="2010-11-05T03:51:32.020" UserId="2283" />
  <row Id="9703" PostId="8857" Text="The base is soy and oil and powders of soy milk, potato flour, icing sugar, and salts and pectin and agar agar. have tried this and the ice cream remaining seems to exhibit freezer shock, crystals form if refrozen and I am trying to eliminate that problem by replacing the still fully frozen product back into the freezer quickly." CreationDate="2010-11-05T04:40:34.113" UserId="3248" />
  <row Id="9704" PostId="8859" Text="Thank you for your reply Foodrules but the same reply I posted for Varuuknahl applied for your solution. The product has a very soft-carving finish and competes with retail brands that I cannot have anymore due to additives introduced in 2007." CreationDate="2010-11-05T04:41:50.710" UserId="3248" />
  <row Id="9705" PostId="8859" Text="I have a more extreme idea.. what about you put the ice cream in a blender or food processor? I think 30 sec in food processor will do the trick" CreationDate="2010-11-05T04:59:05.567" UserId="2951" />
  <row Id="9706" PostId="8864" Text="Thanks for your response. My oil of choice for many years has been sunflower and is almost neutral in flavor, perfect for an ice cream recipe. Ratio of soy milk is 375 mls of liquid milk to 60 mls of sunflower oil. Does this equate to 16 % fat content or should I alter the oil amount please Nick Cessac?" CreationDate="2010-11-05T06:45:25.777" UserId="3248" />
  <row Id="9707" PostId="8859" Text="Thank you again but when I tried that it was so soft it was only a slushy, I really enjoy a full flavored cold lickable cone of ice" CreationDate="2010-11-05T06:47:57.440" UserId="3248" />
  <row Id="9708" PostId="8859" Text="Thank you again but when I tried that it was so soft it was only a slushy. I really enjoy a full flavored, cold, lickable cone of ice cream similar to what I had as a child with the added bonus of increased goodness from the different ingredients for my diet." CreationDate="2010-11-05T06:50:15.707" UserId="3248" />
  <row Id="9709" PostId="8863" Text="Nick Cessac thanks for your answer but I'm a bit far away in Australia. The supplier stated on the site that his current contacts are certain countries and my country is not on the list." CreationDate="2010-11-05T07:46:30.240" UserId="3248" />
  <row Id="9710" PostId="8861" Text="Michael at Herbivoracious thanks for your answer but I'm a bit far away in Australia. There is no indication the supplier has any current contacts here and I am unable to determine by referring to the list if Australia is included." CreationDate="2010-11-05T08:12:46.073" UserId="3248" />
  <row Id="9711" PostId="8870" Score="1" Text="It's not hard to transform AP flour to bread flour at all.  Pick up some vital wheat gluten and add it to up the protein content of your flour and done." CreationDate="2010-11-05T12:23:46.387" UserId="1816" />
  <row Id="9713" PostId="8870" Text="@justkt Never bought something like that... would that be cost worthy?" CreationDate="2010-11-05T12:31:27.387" UserId="1546" />
  <row Id="9714" PostId="8870" Text="it seems pricey up front, but then you realize you only use a small abount at a time and that it can occasionally be cheaper than bread flour." CreationDate="2010-11-05T12:34:12.880" UserId="1816" />
  <row Id="9715" PostId="8875" Score="1" Text="I don't know if I agree with this. Depending on how well they were kept frozen, there could very well be an accumulation of juice when they thaw even if they are perfectly good." CreationDate="2010-11-05T13:13:18.227" UserId="2001" />
  <row Id="9716" PostId="8875" Text="@Sobachatina: Agreed, even with the most careful home freezing, you're going to have some ruptured cell walls which leads to liquid loss when you thaw, no matter what you do." CreationDate="2010-11-05T13:30:15.313" UserId="1236" />
  <row Id="9717" PostId="8875" Text="But the original post said it was in the fridge for weeks, so I cannot see how it's still good" CreationDate="2010-11-05T13:46:49.370" UserId="2951" />
  <row Id="9718" PostId="8875" Score="3" Text="@Foodrules - To be clear- I agree with you that they are probably not still good. I objected only to the statement that liquid in the bag would indicate that they are bad." CreationDate="2010-11-05T13:49:13.157" UserId="2001" />
  <row Id="9719" PostId="8862" Score="2" Text="You recommend xanthan gum so often that I wonder how I have gotten along for so long without having any. It's now at the top of my list of new ingredients to experiment with." CreationDate="2010-11-05T13:52:37.600" UserId="2001" />
  <row Id="9720" PostId="8869" Score="1" Text="&quot;0&quot; and &quot;00&quot; flour are European (specifically Italian) designations - sadly they are very expensive in the US and some other parts of the world, but I'm sure this will be helpful for those who can get them easily." CreationDate="2010-11-05T13:53:56.943" UserId="1816" />
  <row Id="9721" PostId="8875" Text="Sorry I kept missing about explaining why liquid is such a big deal here. When u see liquid in the bag, it means the temp is usually above zero C which means it isn't the ideal temp for frozen berries. I think the package of frozen berries asks to keep it below -4 C at most.  Therefore, liquid in the bag is such a big deal." CreationDate="2010-11-05T13:58:30.413" UserId="2951" />
  <row Id="9722" PostId="8869" Text="They are simply flour, being the &quot;00&quot; finer grained than &quot;0&quot; ... nothing special :)" CreationDate="2010-11-05T14:00:44.390" UserId="1946" />
  <row Id="9723" PostId="8862" Text="Ha! That's funny. It isn't like I use it constantly, but there are certain things it is really good for. And I don't have any allergies, but for people that are avoiding gluten or other starches, it is a particularly handy thickener." CreationDate="2010-11-05T14:42:06.000" UserId="1393" />
  <row Id="9724" PostId="8871" Text="Hey Daniel - sorry, but this isn't right! They are both derived from tapioca, but tapioca maltodextrin is a different thing entirely. Tapioca maltodextrin thickens oils, not water-based liquids. It is used to do things like make powdered olive oil. (There are so many modified food starches, you have to be really sure to get the right one for a given application)." CreationDate="2010-11-05T14:43:51.020" UserId="1393" />
  <row Id="9725" PostId="8861" Text="@gypsybird - they say they list countries they ship to in the PayPal check out process, so you could check and see if you are on the list by starting check out (you wouldn't have to finish)." CreationDate="2010-11-05T15:05:19.027" UserId="1816" />
  <row Id="9726" PostId="4913" Text="Why not simply use stainless steel? I don't clean the grated too often - I do oil them BEFORE the cooking and they never rust" CreationDate="2010-11-05T15:19:07.363" UserId="2519" />
  <row Id="9727" PostId="8875" Text="@Foodrules, no, liquid in the bag simply indicates that the berries are thawed. In and of itself, being thawed is not a bad thing." CreationDate="2010-11-05T15:54:40.633" UserId="2569" />
  <row Id="9728" PostId="8869" Text="Uh, 'recipient' is the wrong word (a &quot;person who receives something&quot; is going to be very unhappy when you try to put flour into him or her). You were probably thinking of 'receptacle', though even that's a bit formal/awkward for the context. Try &quot;bowl&quot;." CreationDate="2010-11-05T16:01:25.533" UserId="2569" />
  <row Id="9729" PostId="8875" Text="@Foodrules: Yes, liquid in the bag indicates that they are thawed. (It's not about ideal/non-ideal; above zero C you can't have frozen berries. They're thawed berries.) But that's not the problem. The problem is that they *stayed* thawed. Clearly if you left them there just barely long enough to thaw, they'd still be okay - and there would be liquid. Clearly after a year, they'd be bad. Somewhere in the middle they go bad. It's not the instant liquid shows up." CreationDate="2010-11-05T16:04:46.997" UserId="1672" />
  <row Id="9730" PostId="8878" Text="@Otavio - In a box mix?" CreationDate="2010-11-05T16:38:53.247" UserId="194" />
  <row Id="9731" PostId="4913" Text="@IMHO I would if I knew where to get ones of the right size for my grill.  (actually, no I wouldn't ... I'm getting a new grill next year, this one sucks ... maybe for the next one)" CreationDate="2010-11-05T16:58:19.200" UserId="67" />
  <row Id="9732" PostId="8847" Text="Agreed -- slowly lowering them in will mean if there's any surface water left, it's only going a short distance up through the oil, rather than from deep in the bottom of the pot ... which lead to the grease fire, destroying the stove, etc." CreationDate="2010-11-05T17:05:30.403" UserId="67" />
  <row Id="9733" PostId="8878" Score="1" Text="Yes, for a box mix. It was actually my wife's idea and we usually do that for those chocolate cake mixes like the Betty Croker's. Same quantity of plain yogurt. She also has a recipe for a cake (from scratch) that uses no oil at all, only fat comes from the eggs. Has to be eaten right then and there but that is not usually a problem :)" CreationDate="2010-11-05T17:05:53.743" />
  <row Id="9734" PostId="8850" Text="That's a great point for previously frozen ... do they do it in the package, or spread them out to improve air circulation and evaporation?" CreationDate="2010-11-05T17:06:25.303" UserId="67" />
  <row Id="9735" PostId="8879" Text="How exactly did you make the soup? My best guess from what you say is that you very nearly made stock - chicken and other ingredients, cooked for a while in water. No bones/necks/backs in the chicken, and not cooked as long as it takes to make good stock?" CreationDate="2010-11-05T17:15:46.437" UserId="1672" />
  <row Id="9736" PostId="8879" Text="Correct - we used vegetables and chopped chicken breast, boiled together for maybe a half hour." CreationDate="2010-11-05T17:22:38.410" UserId="1129" />
  <row Id="9737" PostId="8885" Text="Do you just *want* to make it quickly, or do you have an actual deadline?  I've only done this with noodles made for that purpose; I wasn't impressed.  I hope you don't have an actual deadline, since lasagna is always better when made the day before." CreationDate="2010-11-05T17:39:21.970" UserId="194" />
  <row Id="9739" PostId="8885" Score="2" Text="You don't want to be bothered with boiling noodles, yet you're willing to make fresh pasta? You have a very different definition of what's &quot;bothersome&quot; than I do." CreationDate="2010-11-05T18:23:24.920" UserId="2047" />
  <row Id="9740" PostId="8883" Score="1" Text="It seems to me the more authentic the Mexican food the more likely you can order tortillas as you would any other side." CreationDate="2010-11-05T18:24:57.653" UserId="2001" />
  <row Id="9741" PostId="8881" Score="1" Text="Funny trivia: &quot;burrito&quot; == &quot;little donkey&quot;" CreationDate="2010-11-05T18:25:50.977" UserId="2001" />
  <row Id="9742" PostId="8886" Text="The flavor was actually fine for what we were looking for - it's just that the texture was a bit thin.  I only mentioned the fat because of its texture contribution." CreationDate="2010-11-05T18:35:13.113" UserId="1129" />
  <row Id="9743" PostId="8885" Score="1" Text="It's not really about the reasoning. I just hate handling boiled noodles, I don't have a real deadline, except my wife wants lasagna for dinner." CreationDate="2010-11-05T18:37:01.773" UserId="3251" />
  <row Id="9746" PostId="943" Text="The good Argentine meat I described is generally grass-only fed and not aged, but as I wrote it is still tender because it is so young." CreationDate="2010-11-05T19:02:47.700" UserId="225" />
  <row Id="9748" PostId="8886" Text="If you wanted to just thicken the soup, I would use a cornstarch slurry or a roux before I would use powdered gelatin." CreationDate="2010-11-05T19:07:12.967" UserId="2047" />
  <row Id="9749" PostId="8885" Score="1" Text="Not quite an answer -- but Cook's Illustrated had a recipe for a skillet lasagne, where they broke up the regular store lasagne noodles into the sauce, and added blobs of ricotta towards the end, if I remember correctly.  I've also done casseroles that are all of the ingredients of lasagne, but just use wide egg noodles, mixed, and baked." CreationDate="2010-11-05T19:23:27.917" UserId="67" />
  <row Id="9750" PostId="8886" Text="Depending on your stock method, the fat is important early on for browning goodness (later the excess is removed).  Those savoury flavours are difficult to replace with spices alone, unless you cheat with MSG or similar." CreationDate="2010-11-05T19:29:56.343" UserId="201" />
  <row Id="9751" PostId="8885" Score="1" Text="I've seen cooks work with unboiled noodles in lasagnes before.  The noodles felt more rustic, but the dishes worked overall." CreationDate="2010-11-05T19:34:13.980" UserId="201" />
  <row Id="9752" PostId="8848" Text="We fry so rarely that the wire one works just fine. I've had the same one for about 10 years. When it dies, I'll probably replace with silicone." CreationDate="2010-11-05T19:34:52.403" UserId="1887" />
  <row Id="9753" PostId="8879" Text="Boneless chicken breast - no bones anywhere in this recipe." CreationDate="2010-11-05T19:37:07.687" UserId="1129" />
  <row Id="9754" PostId="8870" Text="Edit: removed the &quot;it can't be done&quot; part." CreationDate="2010-11-05T20:34:11.503" UserId="1546" />
  <row Id="9755" PostId="8881" Score="11" Text="burrito : tortilla :: sandwich : bread" CreationDate="2010-11-05T22:56:09.103" UserId="866" />
  <row Id="9756" PostId="8850" Text="They usually do it in the fry baskets (open air).  The fries would get soggy in the bag (I assume)." CreationDate="2010-11-05T23:38:02.057" UserId="201" />
  <row Id="9757" PostId="8850" Text="For fresh potatoes, patting them dry helps a lot too. I often let mine sit out while I make the rest of the meal, tossing them and patting them down until they're really dry on the surface." CreationDate="2010-11-05T23:39:27.140" UserId="201" />
  <row Id="9758" PostId="8888" Text="Might you have meant &quot;no boil&quot; noodles in the first paragraph?" CreationDate="2010-11-05T23:59:03.433" UserId="1672" />
  <row Id="9759" PostId="2729" Text="+1 for mentioning unsuitable meats - I was just wondering this!" CreationDate="2010-11-06T00:23:09.090" UserId="1129" />
  <row Id="9760" PostId="8870" Score="1" Text="The specific flour/wheat varietal may not be that critical, but the gluten content certainly is.  For example, Canadian All Purpose flour is generally &quot;harder&quot; than American flour, so Canadian AP may work where an American would need Bread Flour or to add gluten." CreationDate="2010-11-06T00:45:05.537" UserId="835" />
  <row Id="9761" PostId="8888" Text="@Jefromi oops ... yes, yes I did." CreationDate="2010-11-06T01:53:45.790" UserId="67" />
  <row Id="9762" PostId="8829" Text="Cool. I was thinking more about the texture, which is why I figured ginger couldn't possibly do anything." CreationDate="2010-11-06T02:00:14.827" UserId="1672" />
  <row Id="9763" PostId="8890" Score="1" Text="Making stock from bones extracts gelatin out of the bones.  Homemade stock often has a gel like consistancy when put in the fridge and that provides much of the mouth-feel.  Dissolving a bit of gelatin in cold water and adding to the broth will give it that lips smacking Unctuousness, as long as the flavor is good." CreationDate="2010-11-06T05:57:54.660" UserId="3234" />
  <row Id="9765" PostId="8875" Text="I don't know you all have missed or misunderstood what I said. All I tried to say is the frozen berries is meant to be frozen under -18 C. When it's thawed, they should be eaten within days not weeks. As simple as that. Thanks for voting me down." CreationDate="2010-11-06T07:37:35.233" UserId="2951" />
  <row Id="9766" PostId="8864" Text="Well, after looking at the math, you are using 16% oil. This got me curious to break down the ratios of my recipe, to see what else you may want to look at. Fat = 11%; Carbohydrates = 16%; Protein = 4%; Water content 66%. Brings it to a whopping total of 98%. What's the other 2%? Well, that will have to represent the margin of error, but also include minerals, vitamins and other bits.  I used the following site and an excel spreadsheet to break down the contents of my recipe.  It might help expose any issues with yours as well?&#xA;&#xA;http://nutritiondata.self.com/" CreationDate="2010-11-06T07:39:16.500" UserId="3234" />
  <row Id="9767" PostId="8898" Text="Just to confirm: my reference says 45-60 minutes at 425 Fahrenheit, a little shorter for the mirepoix, and even shorter for the leeks in the mirepoix." CreationDate="2010-11-06T15:04:07.467" UserId="1163" />
  <row Id="9768" PostId="8898" Score="1" Text="Seems to have worked pretty well.  The chicken &quot;bones&quot; I bought actually had a fair bit of meat, so I had to increase the cooking time to almost an hour, but aside from that, I'd say that this was the right advice." CreationDate="2010-11-06T18:23:23.980" UserId="41" />
  <row Id="9769" PostId="8908" Score="4" Text="GladToHearYouWontBeTypingLikeThisInTheFuture.:)" CreationDate="2010-11-06T21:50:41.697" UserId="60" />
  <row Id="9770" PostId="8908" Text="@hobodave: If only you knew just how close I came!  It was a stupid move, but people do stupid things when they get desperate (and flying chicken bone projectiles counts as desperate in my book)." CreationDate="2010-11-06T23:33:31.170" UserId="41" />
  <row Id="9771" PostId="8916" Score="7" Text="This is a myth: adding salt changes the boiling point by a fraction of a degree at best." CreationDate="2010-11-07T02:52:30.723" UserId="2569" />
  <row Id="9772" PostId="8924" Score="2" Text="If it's a large pot of liquid, you can also add also float containers with ice in them in the liquid, so you can increase the amount of surface area available for heat transfer." CreationDate="2010-11-07T15:23:29.197" UserId="67" />
  <row Id="9773" PostId="8835" Text="I believe that the cold water helps to bring the impurities to the surface so that they get caught in the skimming. Having said that I found myself doing an awful lot of skimming. Even after half an hour of skimming I was still finding a lot of scum and oil surfacing." CreationDate="2010-11-07T15:40:50.260" UserId="2800" />
  <row Id="9774" PostId="8824" Text="The flavour was definitely not great :) There seemed to be 2 problems, the amount of oil left and a strange bitter tang." CreationDate="2010-11-07T19:44:31.000" UserId="2800" />
  <row Id="9775" PostId="573" Score="2" Text="I know most folks here are probably pretty comfortable with a knife but it may be irresponsible to recommend cutting faster. Sloppy chopping can lead to a lot of accidents. I imagine most people already cut at a pace they feel comfortable." CreationDate="2010-11-07T20:21:53.153" UserId="3279" />
  <row Id="9776" PostId="8916" Score="2" Text="It needs to be quite salty to make a significant move, but the effect can be measurable.  It's roughly 3 tablespoons per quart to move the boiling point one full degree Fahrenheit.  Which is somewhere in the same ballpark of boiling point change as 1/8 of a mile." CreationDate="2010-11-07T20:43:27.137" UserId="672" />
  <row Id="9777" PostId="8924" Text="@Joe, great idea +1" CreationDate="2010-11-07T21:04:22.803" UserId="641" />
  <row Id="9778" PostId="8924" Score="2" Text="Beware of doing this with glass containers, as the large heat differential can cause the glass to break (it's happened to me)." CreationDate="2010-11-07T22:01:05.413" UserId="220" />
  <row Id="9779" PostId="8921" Score="3" Text="I take issue with your second suggestion; for many foods it's not safe to let it &quot;cool on the bench&quot;.  Typically if you need to cool a really *hot* food before putting in the fridge, then you do as GUI Junkie suggests - submerge the container in an ice-water bath.  And if the food is in an untempered glass or aluminum container that might crack or warp, then transfer it to a stable container first." CreationDate="2010-11-07T22:05:16.970" UserId="41" />
  <row Id="9780" PostId="8924" Text="@kevins : hot items in glass containers into the fridge can break, too. (I remember a pyrex 9x13 breaking when someone made Jello with only hot water)" CreationDate="2010-11-07T22:29:31.843" UserId="67" />
  <row Id="9781" PostId="8921" Text="Sure, cooling food faster is sometimes better, but there is a **huge** energy cost to doing this regularly, and what difference does it make anyway? Try it yourself, next time you do a big cook, put half on the bench to cool (labelled A), the other half on an empty freezer shelf (labelled B). Some months latter serve a portion of each to your family and see who can spot the difference?" CreationDate="2010-11-08T02:33:58.697" UserId="3203" />
  <row Id="9782" PostId="8926" Score="1" Text="Most modern domestic refrigerator compressors are designed to be run continuously. They have forced air cooling and run at a constant temperature" CreationDate="2010-11-08T02:45:09.697" UserId="3203" />
  <row Id="9783" PostId="8921" Score="3" Text="What kind of test is that?  Not only are we talking about refrigeration, not freezing, but taste tests have nothing to do with food safety.  Some foods really need to be cooled quickly.  Leaving your homemade stock to cool for an hour on the countertop is inviting disaster." CreationDate="2010-11-08T02:52:25.977" UserId="41" />
  <row Id="9784" PostId="8926" Text="@TFD: Would you care to provide a source for that?  Are you suggesting that if you left the door open overnight, your fridge would be fine in the morning?" CreationDate="2010-11-08T02:55:08.007" UserId="41" />
  <row Id="9785" PostId="8830" Text="I actully tried that - first mixed oil with the baking mix, then added water. The result definitely qualifies as a decent cake. The taste is a bit different, but otherwise it is completely fine." CreationDate="2010-11-08T06:41:29.687" UserId="3237" />
  <row Id="9786" PostId="8926" Score="1" Text="@TFD, @Aaronut: Maybe the fridge will be fine in the morning, but it can break in a week or so of running continuosly. I remember the manual for my quite old freezer said I shouldn't use the &quot;run continuously&quot; mode (used for fast freezing) for more than three days, otherwise the motor can burn out. All the modern fridges and freezers I see have the same design motor. So definitely running them continuously is a Very Bad Idea™." CreationDate="2010-11-08T06:48:11.237" UserId="3237" />
  <row Id="9787" PostId="8924" Text="I had a pyrex shatter on an electric burner... we've all been young." CreationDate="2010-11-08T07:50:04.270" UserId="641" />
  <row Id="9788" PostId="8921" Score="3" Text="In the commercial kitchen there are special coolers and they are really expensive. Have you heard of the heat-chain - cool-chain? A food item should be kept cold. When you cook it, you should heat it fast, then if you should maintain the food warm, it should be at a sufficiently hot temperature, or if you cool it down, it should be cooled down fast. Within two hours below 4ºC (if I'm correct)." CreationDate="2010-11-08T07:55:45.537" UserId="641" />
  <row Id="9789" PostId="8926" Text="If you must - search the web for Embraco one of the world leaders in compressors. Check our technical spec files and you should not find any reference to duty hours, just maximum operating temperature. As long as the motor windings do not exceed this it can go continuously, and will probably last longer than in typical cycle more. Google noticed this with hard drives (electric motors too), the drives that went 24x7 lasted longer than the drives powered down every night" CreationDate="2010-11-08T10:00:21.610" UserId="3203" />
  <row Id="9790" PostId="8921" Text="If you simmer a liquid up for at least ten minutes how much live bacteria is left? Leave it to cool in the cooking container with the lid on. Don't leave it out overnight, just long enough to come down to near room temperature" CreationDate="2010-11-08T10:05:46.127" UserId="3203" />
  <row Id="9791" PostId="8933" Text="True, but not everyone likes the marrow taste" CreationDate="2010-11-08T10:08:47.963" UserId="3203" />
  <row Id="9792" PostId="3692" Text="No, that's 1.5% SATURATED fat." CreationDate="2010-11-08T13:59:21.553" UserId="1148" />
  <row Id="9793" PostId="8933" Score="1" Text="I can't vouch for the medicinal qualities, but it allows the collagen in the marrow to be dissolved, which will make for a &quot;more luxurious mouthfeel&quot; (that's how I've heard it described, I have no idea how else to explain it)." CreationDate="2010-11-08T14:34:58.427" UserId="67" />
  <row Id="9794" PostId="8942" Score="4" Text="To expand on what Bob said -- basically, the oil polymerization is the exact process that you're *trying* to get when you season cast iron ... it just really sucks when it's all splotchy on your other pans." CreationDate="2010-11-08T14:40:56.027" UserId="67" />
  <row Id="9795" PostId="8942" Score="1" Text="Yeah, I know, best solution is not to let it happen - but sometimes you forget, or miss a spot. As for the cleaning tips, thanks - though I don't think alkalinity is the factor there. Wikipedia says Barkeeper's Friend's active ingredient is oxalic acid, while Bon Ami's listed active ingredients are sodium carbonate, calcium carbonate, and feldspar (described there as mild abrasives, though obviously alkaline too). I'm sure both work great though!" CreationDate="2010-11-08T14:41:46.877" UserId="1672" />
  <row Id="9796" PostId="8944" Text="trout and salmon are from the same family, so it makes sense that there are some types of trout that are more similar to salmon." CreationDate="2010-11-08T14:54:03.027" UserId="1675" />
  <row Id="9797" PostId="8926" Text="@TFD: I don't mean to be rude, but I am asking for facts, not vague references and analogies.  Different refrigerators have different compressors, with Embraco being no more than 20% of the market share; a hard drive is not equivalent to a refrigerator; and I know for a fact that none of the refrigerators that I or my family or friends have ever owned actually runs continuously, which you would expect if it is actually known to &quot;last longer&quot; that way.  Furthermore, many people will have older appliances and I've seen at least a few refrigerator manuals warning not to run continuously." CreationDate="2010-11-08T14:54:38.250" UserId="41" />
  <row Id="9798" PostId="8938" Text="we typically do X shaped cuts, I have heard soaking them in water makes them easier to cut. I have cooked them in the oven, my family had a &quot;chestnut roaster&quot; pan for the fire, but never actually used it." CreationDate="2010-11-08T14:55:52.420" UserId="1675" />
  <row Id="9799" PostId="8933" Text="is it bad that I just simmer mine until it comes apart on its own? Marrow is supposed to be very good for you." CreationDate="2010-11-08T14:58:47.203" UserId="1675" />
  <row Id="9800" PostId="8921" Score="1" Text="&quot;Long enough to come down to near room temperature&quot; can be a substantial amount of time depending on what you are cooling, and all throughout that time your food is in the danger zone.  *Some* foods are certainly OK to cool this way, especially if they don't contain meat or dairy products, but one shouldn't rely on generalities when talking about **food safety**.  The fact of the matter is that you've recommended a practice that is *less safe* (albeit more energy-efficient) than the practice you are recommending against. Worse, you're arguing about it instead of making a simple edit." CreationDate="2010-11-08T15:00:05.257" UserId="41" />
  <row Id="9801" PostId="8945" Text="I've had very limited success with this approach but some people do swear by it.  It's certainly worth keeping in mind as a potential option." CreationDate="2010-11-08T15:05:59.230" UserId="41" />
  <row Id="9802" PostId="8946" Score="3" Text="This impiles that when salted water is absorbed by pasta the concenration of salt in it doesn't change. This may be or not be true - maybe some molecular structure form inside pasta that absorb more salt per volume of pasta than the water originally contained per volume of water." CreationDate="2010-11-08T15:11:00.377" UserId="3237" />
  <row Id="9803" PostId="8940" Score="3" Text="Note that this applies primarily to hard cheese.  If you see mold growing on a soft cheese, there may be roots deeper inside and you should throw the whole thing out." CreationDate="2010-11-08T15:11:07.600" UserId="41" />
  <row Id="9804" PostId="8869" Text="sure, its a &quot;false friend&quot; for italian &quot;recipiente&quot; :) Thanx" CreationDate="2010-11-08T16:15:35.107" UserId="1946" />
  <row Id="9805" PostId="8943" Text="Thanks for all this info justkt, this is very helpful.  I guess just like anything, skill comes with experience, experience comes with time...  I'm still hoping that someone knows of something that can take a mashup of ingredients and make something tasty while I'm working on becoming that something." CreationDate="2010-11-08T16:24:52.050" UserId="3285" />
  <row Id="9806" PostId="8929" Score="2" Text="The same thing happens if you oil the pan the traditional way rather than using a spray, so it has nothing to do with the propellant." CreationDate="2010-11-08T16:27:35.860" UserId="2569" />
  <row Id="9807" PostId="8942" Score="1" Text="I probably sound like a broken record chiming in on every thread about cleaning, but I live and die by my Barkeeper's Friend!" CreationDate="2010-11-08T16:48:03.307" UserId="1236" />
  <row Id="9808" PostId="3055" Score="1" Text="+1 for not eating the wax coating." CreationDate="2010-11-08T17:14:07.573" UserId="405" />
  <row Id="9809" PostId="7778" Score="1" Text="I don't know if I would call that a &quot;check for doneness.&quot; Restaurants can get away with that because they can produce repeatable results when working with the time/ingredients/equipment day after day. If you cook *anything* long enough, it's probably safe to say, &quot;Sure, it *must* be done by now.&quot; But that's only safe if you way overestimate the minimum cooking time needed and err towards overcooking." CreationDate="2010-11-08T17:51:08.037" UserId="8" />
  <row Id="9810" PostId="8937" Score="2" Text="You can also refer to http://cooking.stackexchange.com/questions/5590/is-there-a-good-technique-for-cooking-chestnuts for more chestnut cooking techniques." CreationDate="2010-11-08T17:51:31.980" UserId="1887" />
  <row Id="9811" PostId="8948" Score="1" Text="Thanks for the detailed answer!" CreationDate="2010-11-08T18:00:40.650" UserId="3282" />
  <row Id="9812" PostId="8942" Text="Dunno about Barkeeper's Friend, but Bon Ami is, indeed, an abrasive. It's less likely to scratch than some other scouring powders that aren't milled as finely, but its primary cleaning action is still mechanical rather than chemical." CreationDate="2010-11-08T19:23:40.403" UserId="2569" />
  <row Id="9813" PostId="4241" Text="@if you like bone marrow you'll absolutely looove spinal cord consumme!" CreationDate="2010-11-08T19:37:57.037" UserId="15" />
  <row Id="9814" PostId="8869" Text="same word in Spanish :)" CreationDate="2010-11-08T19:48:08.510" UserId="2882" />
  <row Id="9815" PostId="8942" Text="I just soak the pan in water for a day or two, which loosens it enough to scrub off without any other gunk." CreationDate="2010-11-08T19:53:07.063" UserId="201" />
  <row Id="9816" PostId="8951" Text="Welcome @Hajar.  I edited your post a bit, but you can roll it back if it is not to your liking." CreationDate="2010-11-08T20:00:54.237" UserId="1816" />
  <row Id="9817" PostId="8944" Text="They're relatively common in the great lakes, where Salmon has been stocked for years.  I'm wondering if it's a natural hybrid." CreationDate="2010-11-08T20:18:08.237" UserId="1148" />
  <row Id="9818" PostId="8942" Text="not sure if it will work or not, but perhaps a soak overnight in a mild acid solution (like vinegar or lemon juice) would help." CreationDate="2010-11-08T20:22:57.323" UserId="1415" />
  <row Id="9819" PostId="8951" Text="@justkt: Thank you! :)" CreationDate="2010-11-08T20:32:06.267" UserId="3297" />
  <row Id="9820" PostId="8956" Text="Why is this tagged `[sour-cream]`?  I don't see any reference to that in the question?" CreationDate="2010-11-08T20:33:52.940" UserId="41" />
  <row Id="9821" PostId="8956" Text="Sorry, I tried to put &quot;sour&quot;. I removed it." CreationDate="2010-11-08T20:38:15.847" UserId="2352" />
  <row Id="9822" PostId="8954" Text="How about boiling them with water and a little lemon juice?" CreationDate="2010-11-08T20:39:34.727" UserId="3297" />
  <row Id="9823" PostId="8956" Score="3" Text="I'm not going to post this as an answer since I have no way to verify it, but it sounds as though it may never have been real cheese to begin with.  Perhaps it's just some processed Cheese-Whiz-like product that's been hardened somehow, and what you're witnessing is not melting but breaking down." CreationDate="2010-11-08T20:54:11.947" UserId="41" />
  <row Id="9824" PostId="8930" Text="I don't think that an hour is long enough to actually break down all of the collagen, especially if you don't chop the bones.  Does your stock turn to a jelly-like consistency when it cools?" CreationDate="2010-11-08T20:56:17.810" UserId="41" />
  <row Id="9825" PostId="8933" Text="@Manako: Nothing wrong with that, some people even simmer their stock overnight.  The whole point of making stock is to draw out all of that wonderful collagen and break it down into gelatin, and the longer you simmer, the more of it you'll get (until it's all used up, that is)." CreationDate="2010-11-08T20:58:30.990" UserId="41" />
  <row Id="9826" PostId="8933" Text="@TFD: That's where most of the collagen is, without which you would not have stock; if you don't want the fat then just skim it off (as most cooks do)." CreationDate="2010-11-08T21:06:30.763" UserId="41" />
  <row Id="9827" PostId="8835" Text="@daniel: It was definitely Herve This.  Although I'm not clear on the exact details of his experiment, and I think he kind of glossed over the fact that cold temperatures increase the viscosity of fats, which makes them easier to skim in the case of stock.  You can still make a perfectly good stock starting from hot water with careful skimming, and I think that was his point, but I always find the skimming process way easier while the liquid is still warming up.  (Of course, maybe it's all in my head...)" CreationDate="2010-11-08T21:15:29.487" UserId="41" />
  <row Id="9828" PostId="8835" Text="Anyway, I agree that the use of winglets was probably the main issue here; you don't need to strip the meat, but you want to use bones that are mostly, well, bone.  That means backs, necks, and breast bones." CreationDate="2010-11-08T21:16:48.877" UserId="41" />
  <row Id="9829" PostId="8951" Text="If you bake them, you won't have to worry, because they are already brown!" CreationDate="2010-11-08T21:49:09.917" UserId="512" />
  <row Id="9830" PostId="8948" Text="Your absolutely right that the mold that makes cheese isn't the same as the ones that spoil it! Though the color and smell should already be an indication :-)" CreationDate="2010-11-08T21:51:41.070" UserId="512" />
  <row Id="9831" PostId="8958" Text="I've done what Aaronut suggests in the past, the only thing I'll add is that if you aren't going to eat them then, toss them on a drying rack for a little while so the outer surface dries before packing them back into a bag. Otherwise they'll stick to each other and turn into a congealed concrete like mass. This is especially true with gummy worms. They were almost impossible to get apart." CreationDate="2010-11-08T21:55:41.263" UserId="3158" />
  <row Id="9832" PostId="8930" Text="Not usually, but I have had it happen before." CreationDate="2010-11-08T22:02:53.480" UserId="2283" />
  <row Id="9833" PostId="8958" Text="depending on who is consuming you can use rum instead of water, that is the only experience i have with hydrating gummies. They do stick terribly if you don't let them dry before re-packing." CreationDate="2010-11-08T22:11:37.833" UserId="1675" />
  <row Id="9834" PostId="8956" Text="@Aaronut: That was my suspicion, but I didn't think you could sell processed cheese product with an ingredient list like that..." CreationDate="2010-11-08T22:12:30.103" UserId="1672" />
  <row Id="9835" PostId="8956" Text="@Jefromi: What else would you expect to see in the ingredients?" CreationDate="2010-11-08T22:27:47.587" UserId="41" />
  <row Id="9836" PostId="8956" Text="@Aaronut: I thought I remembered it saying something about being processed. Maybe that's only required in the product name, though (in the US)." CreationDate="2010-11-08T22:32:41.263" UserId="1672" />
  <row Id="9837" PostId="8957" Text="That's exactly what I was looking for!  Thanks!" CreationDate="2010-11-08T22:50:33.427" UserId="3285" />
  <row Id="9838" PostId="8955" Text="There's a step missing or something: allow to cool from what? Washing? Patting dry?" CreationDate="2010-11-08T23:25:06.700" UserId="2569" />
  <row Id="9839" PostId="8949" Text="Lovely photo, I'm going to Na" CreationDate="2010-11-08T23:28:35.390" UserId="641" />
  <row Id="9840" PostId="8934" Text="Some questions are off topic, and others are not. This is a healthy health question." CreationDate="2010-11-08T23:30:27.357" UserId="641" />
  <row Id="9841" PostId="8961" Text="Related : [Is there a good technique for cooking chestnuts](http://cooking.stackexchange.com/questions/5590/is-there-a-good-technique-for-cooking-chestnuts)" CreationDate="2010-11-09T00:45:07.337" UserId="67" />
  <row Id="9842" PostId="8962" Score="1" Text="Related : [What's the best order to add things in a stir fry](http://cooking.stackexchange.com/questions/3420/whats-the-best-order-to-add-ingredients-to-a-stir-fry) ; [What is wok hai](http://cooking.stackexchange.com/questions/5157/what-is-wok-hai-and-how-do-i-get-it-in-my-food) ; [Suitable oil for woking](http://cooking.stackexchange.com/questions/5698/suitable-oil-for-woking)" CreationDate="2010-11-09T01:01:51.070" UserId="67" />
  <row Id="9843" PostId="8962" Score="1" Text="And more related :  [Why would you parboil some vegetables before stir frying them?](http://cooking.stackexchange.com/questions/4233/why-would-you-parboil-some-vegetables-before-stir-frying-them)  (specifically, see [Sam Holder's response re: steaming](http://cooking.stackexchange.com/questions/4233/why-would-you-parboil-some-vegetables-before-stir-frying-them/4237#4237) ) ; and [How can I improve an asian saute / stir-fry?](http://cooking.stackexchange.com/questions/4530/how-can-i-improve-an-asian-saute-stir-fry)" CreationDate="2010-11-09T01:02:14.223" UserId="67" />
  <row Id="9844" PostId="8963" Text="Also: cook in small batches (depending on the heat source). If the heat drops too low, you'll be sweating/steaming not frying (which are fine methods, just not what you're looking for)." CreationDate="2010-11-09T03:10:57.133" UserId="201" />
  <row Id="9845" PostId="8960" Score="3" Text="We buy [pre-shredded Kraft cheese](http://www.kraftrecipes.com/Products/ProductInfoDisplay.aspx?SiteId=1&amp;Product=2100063247) for salads. If I make one (just baby spinach and cheese) and leave it in a tupperware and forget to eat it for two days, the cheese turns into a goopy mess, sticking to the sides of the container and the lettuce as if it was melted in there. With so few variables in that situation I can only assume the cheese is absorbing moisture as David describes. I do not necessarily understand why, but there's some extra info to potentially help you sleuth!" CreationDate="2010-11-09T03:13:39.703" UserId="1236" />
  <row Id="9846" PostId="8875" Text="@Foodrules, I didn't downvote but I did disagree in the comments.  I believe the part that is confusing people in your answer is this: &quot;If you see any liquid in the bag, I will be against using them&quot; - that catch-all phrase is incorrect, because even if removed from the freezer and thawed for only 20 minutes, the berries will release liquid, however they would still be completely safe for use.  I think if you edited/clarified that part, your down-voter might reverse their vote.  Just a suggestion!" CreationDate="2010-11-09T03:26:33.437" UserId="1236" />
  <row Id="9847" PostId="8965" Text="Related (but not duplicate): [Blowtorch - hardware store vs kitchen store. Is there a difference](http://cooking.stackexchange.com/questions/6899/blowtorch-hardware-store-vs-kitchen-store-is-there-a-difference)" CreationDate="2010-11-09T03:57:23.463" UserId="1236" />
  <row Id="9848" PostId="8966" Text="+1 for a great answer and, if I could, +1 more for a king of the hill reference worked in! :)" CreationDate="2010-11-09T07:23:29.777" UserId="1236" />
  <row Id="9849" PostId="8800" Text="They're not older cookbooks, but sure, that's true. Luckily the more authoratative answers say the same. :)" CreationDate="2010-11-09T08:44:10.137" UserId="1274" />
  <row Id="9850" PostId="8964" Score="4" Text="Until the late 70ies it was common to buy your meat &quot;well hung&quot;, so besides a riping process most of the water/fluid would already be gone. Nowadays people think &quot;the fresher the better&quot; and the butcher likes to sell the meat while it's still not lost too much of it's weight, so he will earn more money. So when it comes to your recipe: You will be fine if you prepare your meat without all the juice that comes out of it, since that's how it's meant to be." CreationDate="2010-11-09T09:51:13.907" UserId="3144" />
  <row Id="9851" PostId="8971" Text="Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread &amp; butter. Hmmm." CreationDate="2010-11-09T09:59:03.780" UserId="3144" />
  <row Id="9852" PostId="7405" Text="My favorite ingridient is olives (the green ones), cut in circles" CreationDate="2010-11-09T10:17:06.843" UserId="3292" />
  <row Id="9853" PostId="8933" Text="Marrow is typically more than 50% fat (and 50% of that saturated). IMHO you don't need this in your diet. You don't need &quot;more luxurious mouth feel&quot;. You get a perfectly tasty &quot;stock&quot; from cooking without releasing all the marrow. Good food doesn't need fat. Marrow also has lots of metallic compounds which I think often impart an unpleasant metallic taste" CreationDate="2010-11-09T11:52:25.120" UserId="3203" />
  <row Id="9854" PostId="4340" Text="I've tried the Stubbs too, and love it.  I'll still use Kingsford for direct-heat cooking (it's cheap, and burns a long time), but I'll use Stubbs for all my low-and-slows.  Way less ashy than K, and you can reuse it more readily." CreationDate="2010-11-09T12:10:39.397" UserId="2832" />
  <row Id="9855" PostId="8964" Text="Thanks so much for clearing that up. Is there any culinary use for the myoglobin that is released; or is it best discarded?" CreationDate="2010-11-09T12:12:40.570" UserId="15" />
  <row Id="9857" PostId="8883" Text="Oh. Well that's very interesting." CreationDate="2010-11-09T13:55:53.597" UserId="3233" />
  <row Id="9859" PostId="8933" Text="@TFD - De gustibus non disputandum est. I grew up with my mom boiling cow bones and making bone marrow jello so I learned to like it." CreationDate="2010-11-09T14:23:01.003" UserId="3256" />
  <row Id="9860" PostId="8942" Text="Thanks to everyone chiming in - I'll definitely try acid soak in the future. This time I managed with just scrubbing and baking soda. (I try to avoid buying too many cleaning products, though the two mentioned here don't sound too nasty.)" CreationDate="2010-11-09T14:43:30.887" UserId="1672" />
  <row Id="9861" PostId="8972" Score="1" Text="I can't repeat often enough: Ramsay's recipe is *disgusting*. It's a way to consistently produce &quot;scrambled&quot; eggs that have all of the bad features and none of the good features of this dish." CreationDate="2010-11-09T15:09:48.740" UserId="2569" />
  <row Id="9862" PostId="8973" Text="Please, may I give this 10 upvotes? Please?" CreationDate="2010-11-09T15:10:13.013" UserId="2569" />
  <row Id="9863" PostId="8972" Text="I heard you the first time :)" CreationDate="2010-11-09T15:15:51.747" UserId="641" />
  <row Id="9864" PostId="7411" Text="Actually, this sounds (and in the video, looks) *disgusting*." CreationDate="2010-11-09T15:18:34.873" UserId="2569" />
  <row Id="9865" PostId="8968" Score="2" Text="What is the pan made of? It makes a huge difference to cleaning methods." CreationDate="2010-11-09T15:23:13.970" UserId="2569" />
  <row Id="9866" PostId="8973" Text="+1 I use this exact recipe since ... OMG." CreationDate="2010-11-09T15:34:50.267" UserId="2882" />
  <row Id="9867" PostId="8966" Score="1" Text="What you describe regarding propane flavor is letting the torch run too &quot;rich&quot; - too much fuel compared to the oxygen, so it can't all burn off." CreationDate="2010-11-09T15:49:32.433" UserId="106" />
  <row Id="9868" PostId="7411" Text="@Marti try it. You'll be surprised." CreationDate="2010-11-09T15:58:29.573" UserId="2523" />
  <row Id="9869" PostId="8968" Text="When you say washing powder, are you talking about supermarket stuff like Ajax or a specialty product like Barkeeper's Friend?" CreationDate="2010-11-09T16:14:02.440" UserId="41" />
  <row Id="9871" PostId="8933" Score="1" Text="@TFD: If you don't want the fat **then skim it**.  That is how stock is supposed to be made!  The texture of stock, AKA the &quot;luxurious mouth feel&quot;, comes from collagen, which denatures into gelatin - not from fat." CreationDate="2010-11-09T16:36:37.357" UserId="41" />
  <row Id="9875" PostId="8982" Text="edited question to reflect comments" CreationDate="2010-11-09T17:08:31.183" UserId="3310" />
  <row Id="9876" PostId="8979" Text="I always washed the prewashed lettuce just in case. You aren't sure what chemicals may be on the lettuce. Also mom bought the organic bagged lettuce once and she had a beetle on her plate!! Always check :D" CreationDate="2010-11-09T17:22:08.503" UserId="27" />
  <row Id="9877" PostId="8977" Text="I do this with vinegar instead, just a little bit and it pulls everything up." CreationDate="2010-11-09T17:22:19.730" UserId="1675" />
  <row Id="9878" PostId="8984" Text="On top of the bread made with all of this dough being too strong, the over proofing that has probably taken place might not give it the best texture - too bubbly (and not in a big and open crumb way) and not firm enough." CreationDate="2010-11-09T17:49:37.663" UserId="1816" />
  <row Id="9879" PostId="8767" Text="I made it again and it tasted WAY better. I used half and half (10%) instead of whip cream and added more salt." CreationDate="2010-11-09T17:57:57.257" UserId="27" />
  <row Id="9880" PostId="8985" Text="That sounds like a good idea.  I probably used at least that much water trying to rinse the stubborn pieces off anyway." CreationDate="2010-11-09T18:04:46.237" UserId="3306" />
  <row Id="9881" PostId="8979" Text="@kyra, do you wash lettuce at home twice too? I understand that you're being cautious, and that's up to you. But I trust my grocery store enough not to worry about it. I also eat at restaurants." CreationDate="2010-11-09T18:08:01.863" UserId="1259" />
  <row Id="9882" PostId="8979" Text="That came across a little snarky, which it wasn't supposed to. I think prewashed is generally fine. If you disagree, by all means give it another rinse. But don't buy prewashed shredded lettuce and then try and wash it again! Too much hassle." CreationDate="2010-11-09T18:08:54.500" UserId="1259" />
  <row Id="9883" PostId="8962" Text="Flat-bottomed or round? Non-stick, carbon steel, or something else?" CreationDate="2010-11-09T18:35:12.000" UserId="2047" />
  <row Id="9884" PostId="8937" Score="1" Text="It's good to soak them in water for a couple hours before actually roasting." CreationDate="2010-11-09T18:36:55.650" UserId="2174" />
  <row Id="9885" PostId="8979" Text="I agree.. just figured I would let whoever reads your answer another reason to not buy bagged lettuce or be careful what kinds they buy." CreationDate="2010-11-09T18:59:50.153" UserId="27" />
  <row Id="9886" PostId="8984" Score="1" Text="I will give this a try and see what happens!" CreationDate="2010-11-09T19:59:54.960" UserId="3310" />
  <row Id="9888" PostId="8964" Score="1" Text="@mfg I'm not sure of any recipes, but when you think about it 'meat juices' (albeit cooked when I use it) are the basis for most real gravies (i.e. those not based on hydrated seasoned cornflour bought in a box)" CreationDate="2010-11-09T21:14:37.780" UserId="2902" />
  <row Id="9890" PostId="8964" Text="@Augenfeind, I have no argument with the meat being fine if fully drained, but I would take you up on the phrase 'meant to be'. Vegetarian philosophy aside, I would think historically 'wet' meat would be far more prevalent than well hung meat. On a personal note, I hate it when a meat is dried by cooking or preparation." CreationDate="2010-11-09T21:18:23.613" UserId="2902" />
  <row Id="9894" PostId="8985" Score="3" Text="I put an inch or so of water in the basket, then spin as fast as it will let me, the water helps pull the little bits out.  It usually works well for me, toss in a bit of soap and you have a dishwasher inside the spinner!  Just be careful to stop the spinner before you take the lid off or you'll have a very soapy kitchen." CreationDate="2010-11-09T21:38:58.010" UserId="3234" />
  <row Id="9897" PostId="8992" Text="Try the butter: butter + oatmeal is good eats, a common topping a few decades ago." CreationDate="2010-11-10T00:33:54.423" UserId="201" />
  <row Id="9899" PostId="8992" Text="Is there enough liquid left by morning? TFD's too long/too hot guess sounds likely." CreationDate="2010-11-10T01:49:25.173" UserId="1672" />
  <row Id="9900" PostId="8968" Text="@Aaronut, I actually thought &quot;washing powder&quot; = laundry detergent, so I was mightily confused. Thanks for the alternate interpretation. :-)" CreationDate="2010-11-10T02:40:46.927" UserId="2569" />
  <row Id="9901" PostId="8871" Text="I have searched at khymos.org and obtained 'Textures: A hydrocolloid recipe collection' thanks daniel. Also found some other hints that will help for my ice cream recipe. In this second response it seems that tapioca starch is not what I know as tapioca flour? If the tapioca maltodextrin able to assist in emulsification then, thus making it unsuitable in the application defined in the original question?" CreationDate="2010-11-10T06:42:19.890" UserId="3248" />
  <row Id="9902" PostId="8863" Text="I have made a search and found two providers here in Australia. The Red spoon in Strathfield near Sydney and the Melbourne Food Ingredient Depot which has an added item of Icecream and Sorbet stabiliser. Both suppliers have calcium lactate, lethicin and maltodextrin and methyl cellulose. Many other items are also available. Now I just need to obtain enough info to use these products in a proper and constructive method? Sorry Nick Cessac, no Instant Clear Jel appears at either website but thanks for all your help." CreationDate="2010-11-10T06:50:35.790" UserId="3248" />
  <row Id="9903" PostId="8861" Text="I have made a search and found two providers here in Australia. The Red spoon in Strathfield near Sydney and the Melbourne Food Ingredient Depot which has an added item of Icecream and Sorbet stabiliser. Sorry Michael at Herbivoracious, no Ultra-Tex-3, 8 or UltraSperse appears at either website but thanks for all your help" CreationDate="2010-11-10T06:54:40.550" UserId="3248" />
  <row Id="9904" PostId="8964" Text="@johnc I must completely agree with what you say about dried meat, but I would say that &quot;well hung&quot; would not result in dry meat, but solely in the fact that while roasting or cutting there won't be that much juice floating out of the meat. Furthermore I assume that most of the classical french recipes of the 18th and 19th century would assume that all your meat would be &quot;well hung&quot; and that wet meat came up mostly since the 1970ies or so..." CreationDate="2010-11-10T08:43:13.187" UserId="3144" />
  <row Id="9905" PostId="8968" Text="No - I think you may have had it right Marti - I mean powder we put in our washing machine to clean clothes." CreationDate="2010-11-10T09:33:42.187" UserId="2065" />
  <row Id="9906" PostId="8968" Text="I have no idea what Ajax or Barkeeper's Friend are I'm afraid!" CreationDate="2010-11-10T09:34:02.123" UserId="2065" />
  <row Id="9907" PostId="8864" Text="Thanks for the comment Nick Cessac, I will try out that site and see if my recipe turns out a better nutrition value for all the ingredients I use. The list includes liquid soy milk, oil,  4 powders, 3 salts and 3/4 cup of confectioners sugar to hopefully obtain an ice cream I can eat." CreationDate="2010-11-10T10:59:50.357" UserId="3248" />
  <row Id="9908" PostId="8867" Text="Thanks for the help Bluebelle, tried that and still had to wait 30 minutes to have the mix soften. It is so annoying when one mix is perfect and the next 5 are difficult to carve. All conditions were unchanged." CreationDate="2010-11-10T11:02:34.413" UserId="3248" />
  <row Id="9909" PostId="3041" Text="Strongly disagree - I notice a significant difference between my $25 Bodum blade grinder and the $10-$15 one I bought from Wal-Mart.  And that's just with blade grinders.  Grinders just grind beans, yes, but they grind them with differing degrees of consistency.  Further, good blade grinders cut the beans while bad blade grinders just bash them to death." CreationDate="2010-11-10T14:04:50.437" UserId="377" />
  <row Id="9910" PostId="8816" Text="No, definitely not -- the shape is all wrong.  The cookie I'm remembering is a cylinder about 1.5 inches long." CreationDate="2010-11-10T14:35:00.667" UserId="1659" />
  <row Id="9911" PostId="8955" Text="Whoops, I did forget a step. Fixed. Thanks." CreationDate="2010-11-10T16:15:53.670" UserId="231" />
  <row Id="9912" PostId="9007" Text="What exactly do you mean by glutenous?  Do you mean starchy instead?  My gluten free friend eats rice regularly." CreationDate="2010-11-10T17:41:49.673" UserId="1816" />
  <row Id="9913" PostId="8958" Text="How warm should the water be? I tried it but my gummy bears melted and ended up half the size and they were only slightly softer." CreationDate="2010-11-10T18:22:15.187" UserId="823" />
  <row Id="9914" PostId="9011" Score="3" Text="+1. The &quot;secret&quot; is that supermarket chestnuts aren't fresh. Go to a good-quality Chinese market for fresh chestnuts." CreationDate="2010-11-10T19:08:03.680" UserId="346" />
  <row Id="9915" PostId="8921" Score="3" Text="@Aaronut, if your stock can't survive a couple of hours at room temperature, there's something wrong with it." CreationDate="2010-11-10T20:05:50.353" UserId="2569" />
  <row Id="9916" PostId="9007" Text="Glutinous rice is a kind of rice, also called Sweet Rice (http://en.wikipedia.org/wiki/Glutinous_rice). I do not believe it  actually has gluten in it..." CreationDate="2010-11-10T21:27:29.580" UserId="231" />
  <row Id="9917" PostId="8964" Text="@Augenfeind, quite possibly, it was only a point of view, I readily admit, I was just being pedantic over the phrase 'meant to be' :)" CreationDate="2010-11-10T21:51:48.140" UserId="2902" />
  <row Id="9918" PostId="8921" Text="@Marti: Sure, it's not going to go bad within a few hours.  But you understand that it is cumulative, right?  Stock that might have lasted 3 days in the fridge might only last 2 days if you left it sitting out at room temperature." CreationDate="2010-11-10T23:47:06.817" UserId="41" />
  <row Id="9919" PostId="8958" Text="@Brian: I think you made it too warm. :P I guess this partly depends on the actual gummies, but try starting with a temperature just above tepid and try just a few gummies as a test.  It is possible, though unlikely, that your gummies weren't made with very much gelatin to begin with, so it might not take much to dissolve them outright." CreationDate="2010-11-10T23:51:07.177" UserId="41" />
  <row Id="9920" PostId="9009" Text="I believe the thing you're referring to is an [ice pack](http://www.ukcamping.co.uk/ishop/images/962/600141.jpg).  Right?" CreationDate="2010-11-10T23:58:39.660" UserId="41" />
  <row Id="9921" PostId="9012" Text="Before or after cooking?" CreationDate="2010-11-11T01:52:37.427" UserId="2569" />
  <row Id="9922" PostId="8994" Text="The recipe, such as it is, calls for the low setting, which I am using.  There does seem to be enough liquid (i.e. the oats are not dry).  They do indeed soak off - so not a huge problem, just a fine tuning.  I'll try the butter... :-)" CreationDate="2010-11-11T02:57:04.063" UserId="835" />
  <row Id="9923" PostId="8921" Text="@Aaronut I think there is a lack of science here. &quot;..especially if they don't contain meat or dairy products..&quot; is an old wives tale, all &quot;wet&quot; food spoils, or more often is contaminated. It's not the meat dish that kills you, it's the splashes of meat juices growing bacteria on the salad greens. Freshly cooked food in closed containers should be much more sterile than raw food. And a couple of hours on the bench cooling will therefore not be a health risk" CreationDate="2010-11-11T05:18:00.857" UserId="3203" />
  <row Id="9924" PostId="8926" Text="So did you read up on some compressor tech sheets?" CreationDate="2010-11-11T05:18:31.493" UserId="3203" />
  <row Id="9925" PostId="9007" Text="Correct. My mistake on the spelling too. It is not the same Gluten as in Wheat etc, it's just sticky starch. Our local rice is labeled as glutinous rice, not sticky rice but it is the same thing" CreationDate="2010-11-11T05:22:44.610" UserId="3203" />
  <row Id="9926" PostId="8933" Text="@Aaronut Skimming only gets free floating fat, plenty more is bound up in the stock. Did I say the texture was from that fat? I was suggesting you don't need marrow which is what the question is about. Stock doesn't have to have bones in it at all!" CreationDate="2010-11-11T05:33:01.053" UserId="3203" />
  <row Id="9927" PostId="9015" Score="1" Text="I think you meant gluten as that is what gives bread it's structure not the starch." CreationDate="2010-11-11T05:53:47.687" UserId="446" />
  <row Id="9928" PostId="9012" Text="Before, I don't know how soaking would be a good idea after..." CreationDate="2010-11-11T07:26:28.527" UserId="641" />
  <row Id="9930" PostId="9015" Text="Traditional Neopolitan pizza dough does not contain oil.  Other area pizza dough does, though." CreationDate="2010-11-11T13:13:59.770" UserId="1816" />
  <row Id="9931" PostId="9014" Text="why do these recipes have you knead again?  Most recipes in the Bread Baker's Apprentice for the more rustic breads (Italian, French, etc. as opposed to sandwich bread) say to degass the dough as little as possible before the second rise." CreationDate="2010-11-11T13:15:11.937" UserId="1816" />
  <row Id="9932" PostId="9025" Score="2" Text="If you can't tell the difference does it really matter?&#xA;&#xA;The point is the enhanced flavor. If they are able to achieve a flavor that pleases you does it matter if they used a &quot;traditional&quot; technique?" CreationDate="2010-11-11T13:30:29.773" UserId="2001" />
  <row Id="9933" PostId="9022" Text="all the recipes I've ever read just say to cook until bubbles form, and usually that takes me well over a minute.  To use the tortillas I usually have to warm over a flame or in the microwave to soften." CreationDate="2010-11-11T14:07:09.207" UserId="1816" />
  <row Id="9934" PostId="9012" Text="Ok, the edit is confusing me. You want me to peel raw chestnuts? Then soak them? Then cook them (how)?" CreationDate="2010-11-11T14:48:56.660" UserId="2569" />
  <row Id="9936" PostId="9025" Text="If you want to know for sure, you can always make it yourself." CreationDate="2010-11-11T15:16:47.760" UserId="1816" />
  <row Id="9937" PostId="8933" Text="@TFD The question asks &quot;why cleave chicken&quot; and the answer is, to release bone marrow. If you like it or not it doesn't change the reason why that is done." CreationDate="2010-11-11T15:26:51.947" UserId="3256" />
  <row Id="9939" PostId="8921" Score="1" Text="The only lack of science here is your own.  A pot of chicken stock is clearly going to be harbouring more bacteria than a single lettuce leaf that happened to get a splash of meat juice.  And freshly cooked food is *more* sterile but not *totally* sterile.  Leaving food out at room temperature for several hours *and then refrigerating it for several more days* is simply careless, and dangerous." CreationDate="2010-11-11T16:21:55.260" UserId="41" />
  <row Id="9940" PostId="8926" Text="@TFD: Did you read anything that anybody has said to you?" CreationDate="2010-11-11T16:22:53.870" UserId="41" />
  <row Id="9941" PostId="8933" Text="@TFD: Fat and water are immiscible.  All fat can be skimmed or congealed unless you've prepared the stock incorrectly (i.e. by using a rapid boil instead of a slow simmer - and even then, it's just dispersed, not dissolved or &quot;bound&quot;).  Finished stock is supposed to be clear; if there is a significant fat content then it would be cloudy." CreationDate="2010-11-11T16:33:02.487" UserId="41" />
  <row Id="9942" PostId="9022" Text="I assume this is about Mexican/American-style tortillas; if not, please revise the cuisine tag as appropriate." CreationDate="2010-11-11T16:41:15.013" UserId="41" />
  <row Id="9943" PostId="5215" Text="+1 For the Pinchy name" CreationDate="2010-11-11T18:34:22.813" UserId="1294" />
  <row Id="9944" PostId="9022" Score="1" Text="If you're planning on eating them soon after cooking, it's probably good to either put them in a tortilla warmer (like restaurants use on the tables - they close tightly) or cover with a slightly damp towel, so they can't dry out." CreationDate="2010-11-11T18:42:35.460" UserId="1672" />
  <row Id="9945" PostId="5215" Text="@JN Web, Pinchy died inadvertently in the bath tub. James was named after my brother." CreationDate="2010-11-11T19:24:54.423" UserId="1259" />
  <row Id="9946" PostId="4708" Text="@ceejayoz Better foil.  Heating plastic that contains [BPA's](http://en.wikipedia.org/wiki/Bisphenol_A) can be toxic." CreationDate="2010-11-11T20:05:02.313" UserId="3334" />
  <row Id="9947" PostId="9020" Score="2" Text="Nitrogen tank, here I come!" CreationDate="2010-11-11T20:07:18.990" UserId="3334" />
  <row Id="9948" PostId="9016" Score="1" Text="Wouldn't kneading it once, hard, create that gluten structure?  I always find the bread will taste much more &quot;yeasty&quot; if you let it rise twice, so I only let it rise once." CreationDate="2010-11-11T20:08:59.410" UserId="3334" />
  <row Id="9949" PostId="237" Text="I didn't know about resting.  The [NY Times article](http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2&amp;pagewanted=all) linked by @Recep says 36 hours!" CreationDate="2010-11-11T20:12:14.743" UserId="3334" />
  <row Id="9950" PostId="1278" Text="You said &quot;nutrition&quot; in a cookie recipe.  I am tempted to `-1`." CreationDate="2010-11-11T20:13:54.180" UserId="3334" />
  <row Id="9951" PostId="9036" Score="1" Text="Yes; in particular overmixing is a problem when there is a lot of (wheat) flour in the recipe, as it overdevelops the gluten." CreationDate="2010-11-11T20:40:35.397" UserId="1393" />
  <row Id="9952" PostId="2378" Text="But why do you even need to use it for rice?  A little butter and it won't stick to the pan at all!" CreationDate="2010-11-11T20:56:06.513" UserId="3334" />
  <row Id="9953" PostId="8921" Text="So there is more bacteria in cooked stock than on uncooked vegetable matter with potential kitchen contaminants? What do you put in you stock, road kill?" CreationDate="2010-11-11T21:32:03.497" UserId="3203" />
  <row Id="9954" PostId="8921" Text="In recent history medical laboratory technicians used to make their own agar with blood or meat stock mix to grow bacteria. You poured the agar plates and covered them with their glass lids, and let them cool on the bench. When at room temperature you put them in the fridge. They where spotless for more than a week!" CreationDate="2010-11-11T21:35:30.577" UserId="3203" />
  <row Id="9955" PostId="9012" Text="We're talking about the Chestnut, chestnut, right? http://en.wikipedia.org/wiki/Chestnut" CreationDate="2010-11-11T21:47:53.537" UserId="641" />
  <row Id="9956" PostId="5599" Text="I also score them with a single cut over the top." CreationDate="2010-11-11T21:52:27.883" UserId="641" />
  <row Id="9957" PostId="9015" Text="@sarge_smith yes gluten not starch! Starch is the hardner?" CreationDate="2010-11-11T21:52:44.783" UserId="3203" />
  <row Id="9958" PostId="9022" Text="@Aaronut thanks for the retag - can you delete a tag from future use?" CreationDate="2010-11-11T21:57:05.433" UserId="3203" />
  <row Id="9959" PostId="9012" Text="Yes, we're talking about the edible chestnuts. Sheesh. :-) Basically, I think your answer is unnecessarily cryptic, and would appreciate more detailed, step-by-step instructions. (For example, the linked answer from my namesake lists many different cooking methods; which of them are suitable for cooking soaked chestnuts such that the purported easy-peeling feature of soaking is preserved?)" CreationDate="2010-11-11T22:43:45.200" UserId="2569" />
  <row Id="9960" PostId="7411" Text="The link is actually youtube http://www.youtube.com/watch?v=dU_B3QNu_Ks" CreationDate="2010-11-11T23:23:57.760" UserId="3334" />
  <row Id="9961" PostId="9042" Score="3" Text="What do you mean by a 'roaster oven' ?  I'm not familiar with the term." CreationDate="2010-11-12T00:27:43.887" UserId="67" />
  <row Id="9962" PostId="9022" Text="You mean prevent a tag from being used in the future, i.e. blacklist it?  Only the admins can do that; it's reserved for extreme cases." CreationDate="2010-11-12T01:59:37.697" UserId="41" />
  <row Id="9963" PostId="9025" Text="RE:Sobachatina - The reason I wanna find out the difference is because I bought sourdough sometimes and their texture is nothing like sourdough to me. I wonder if some bakers cheated!" CreationDate="2010-11-12T02:07:11.727" UserId="2951" />
  <row Id="9964" PostId="9033" Text="I saw someone making an olive size mixture of olive juice, very interesting:  http://starchefs.com/events/studio/techniques/JAndres/index.shtml" CreationDate="2010-11-12T02:33:35.193" UserId="3234" />
  <row Id="9965" PostId="9012" Text="You're right about my answer being cryptic. Anyway, the answer from Martha is spot on, so I'll leave it at that." CreationDate="2010-11-12T10:10:13.833" UserId="641" />
  <row Id="9966" PostId="9011" Score="1" Text="I use a dishtowel to handle and peel them, when very hot, and this reduces most of the burning but my thumbs are usually very sore when I am done. It's worth it though!" CreationDate="2010-11-12T10:20:55.037" UserId="304" />
  <row Id="9967" PostId="8977" Text="This is working nicely, thank you!" CreationDate="2010-11-12T10:38:02.447" UserId="2065" />
  <row Id="9968" PostId="9046" Score="2" Text="You should always try a homemade version of most everything at least once, and then you can decide if it is worth it." CreationDate="2010-11-12T13:17:49.527" UserId="1816" />
  <row Id="9969" PostId="9042" Score="1" Text="@Joe - This: http://www.amazon.com/Hamilton-Beach-32229-22-Quart-Stainless/dp/B001CGXWD8/ A counter-top electric heater big enough to fit most things. It doesn't brown well but it holds temperature well. Usually they come with inserts to keep food warm when serving as well." CreationDate="2010-11-12T13:20:31.683" UserId="2001" />
  <row Id="9970" PostId="5847" Text="that is 41-43 Celsius" CreationDate="2010-11-12T14:37:46.890" UserId="3341" />
  <row Id="9971" PostId="8977" Text="@Bluebelle, great! did you go for just water or vinegar too?" CreationDate="2010-11-12T14:55:32.350" UserId="210" />
  <row Id="9972" PostId="9016" Score="1" Text="@bobobobo - I only knead bread once as well, but I let it rise twice and usually also use a pre-ferment to help get even more of the rustic bread taste (that &quot;yeasty&quot; taste).  On top of that, the gluten structure can be developed soley by allowing a long (18 hours or so) rise as propounded by the no-knead bread crowd." CreationDate="2010-11-12T14:57:37.730" UserId="1816" />
  <row Id="9973" PostId="9043" Score="1" Text="Welcome user3338.  Please review our FAQ: http://cooking.stackexchange.com/faq.  Recipe requests, which this read an awful lot like, are off-topic and likely to be closed.  I suggest you find a recipe and then if you have questions about how to fix, adapt, or improve it you can ask a question here for help.  To find a recipe, Google might provide you a good jumping off point: http://www.google.com/search?q=szechuan+hot+pot+recipe+sichuan+pepper.  Sources also say the book &quot;Land of Plenty&quot; by Fuchsia Dunlop will help you." CreationDate="2010-11-12T15:00:26.577" UserId="1816" />
  <row Id="9974" PostId="9050" Text="+1 for cornmeal." CreationDate="2010-11-12T15:01:23.067" UserId="2569" />
  <row Id="9975" PostId="8921" Score="1" Text="An agar plate is not a pot of stock.  Such a small quantity does not take very long to come down to room temperature.  If you're going to divide your hot food into small portions that can be cooled within a few minutes, then by all means, cool it for a few minutes on the counter top.  As I pointed out in my answer, though, the concerns here are when dealing with a single large quantity of food, and a full pot of stock will take quite a bit more than a few minutes to cool this way.  So your point, while interesting, is not actually relevant." CreationDate="2010-11-12T15:05:57.617" UserId="41" />
  <row Id="9976" PostId="8921" Score="1" Text="As for your previous question: Yes, there is more bacteria in cooked stock, especially when it's been left out.  Even if you killed every single bacteria during the cooking process (which is not the case), it can become contaminated again just as easily as the vegetables, and unlike vegetables, stock sitting around at room temperature (or worse, 60° C or so) is quite literally a breeding ground for bacteria.  Unless you're in the habit of vigorously rubbing your broccoli with raw chicken, it's a lot safer than stock." CreationDate="2010-11-12T15:09:49.903" UserId="41" />
  <row Id="9977" PostId="9051" Score="1" Text="have you tried this book to teach you how to make the perfect pizza? http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222" CreationDate="2010-11-12T15:19:22.527" UserId="1816" />
  <row Id="9978" PostId="9037" Score="2" Text="Just a note for other members, with apologies to bobobobo for this meta distraction: I will not be making this question Community Wiki because [polls are no longer covered by Community Wiki](http://meta.cooking.stackexchange.com/questions/913/what-is-community-wiki/914#914).  I would encourage people to **back up their answers** (*why* is a particular spice good or bad?), and/or to edit the question to further encourage more detailed answers.  If you're still not happy with the results, use your close votes." CreationDate="2010-11-12T15:19:22.280" UserId="41" />
  <row Id="9979" PostId="9027" Score="1" Text="I did this a number of times and it works. I did score the outer skin, though." CreationDate="2010-11-12T15:30:07.927" UserId="641" />
  <row Id="9980" PostId="9049" Text="do you have and are you using a pizza peel, or are you using another method?  I've noticed that some answers assume you have and are using one, while mine doesn't." CreationDate="2010-11-12T15:44:25.407" UserId="1816" />
  <row Id="9981" PostId="9050" Score="1" Text="If (like me) you don't have anything without a lip, you can use the bottom surface of a baking sheet. Not quite as good as something completely flat, but at least the pizza can still slide off it smoothly!" CreationDate="2010-11-12T15:58:46.630" UserId="1672" />
  <row Id="9983" PostId="9050" Score="1" Text="I use a wooden cutting board in the same manner, and cornmeal is a life saver." CreationDate="2010-11-12T16:27:10.770" UserId="1675" />
  <row Id="9984" PostId="9050" Text="@Manako - that must be one large wooden cutting board!" CreationDate="2010-11-12T16:35:19.163" UserId="1816" />
  <row Id="9985" PostId="9049" Text="@justkt - no, I have just been using a metal tray with a lip only on side (3 sides without a lip). I didn't know what to call a pizza peel until now, I might look into getting one." CreationDate="2010-11-12T16:51:04.323" UserId="3341" />
  <row Id="9986" PostId="9059" Text="I'm curious where the 2lb designation came from - what sort of bread weighs two pounds in a loaf that size?" CreationDate="2010-11-12T17:24:27.370" UserId="1672" />
  <row Id="9987" PostId="9049" Text="personally I use a try like yours and with the trick I described in my answer don't need a peel (I've used them before), but the peel is how all the restaurants do it." CreationDate="2010-11-12T17:25:11.970" UserId="1816" />
  <row Id="9988" PostId="9059" Text="from what I read, I didn't see that this size bread pan is a 2lb pan.  One with with the same width and length but 3 inches in depth is listed as a 1 lb. pan (http://www.amazon.com/USA-Pans-Aluminized-Steel-Americoat/dp/B0029JQEIC).  I saw 10&quot; x 5&quot; x 3&quot; as a 2 lb. pan.  I've personally only ever made 2 lb. loaves in a bread machine." CreationDate="2010-11-12T17:27:44.763" UserId="1816" />
  <row Id="9989" PostId="9060" Text="interesting, how does it work?" CreationDate="2010-11-12T17:52:44.647" UserId="1816" />
  <row Id="9990" PostId="9016" Text="I've tried the no-knead method a number of times and I don't like the sourbread taste it develops. I'll be trying ordinary kneading shortly." CreationDate="2010-11-12T18:16:01.300" UserId="641" />
  <row Id="9991" PostId="9059" Score="2" Text="The key is the 900g pan, which is not how we measure, but the whole English side of the world.  If you look at pans from there you find that is a standard size for their pans.  http://bakerybits.co.uk/Traditional-2lb-or-900g-Loaf-Tin-P1499161.aspx is a good example.  Hopefully that will help clarify." CreationDate="2010-11-12T18:29:40.557" UserId="3234" />
  <row Id="9992" PostId="9059" Text="thank you." CreationDate="2010-11-12T18:43:21.493" UserId="1816" />
  <row Id="9993" PostId="9064" Text="I like the lemon zest idea, what do you think about lime zest + salt, and perhaps freshly made habanero paste?" CreationDate="2010-11-12T19:17:46.747" UserId="87" />
  <row Id="9995" PostId="9064" Text="@dassouki - I like that idea, mostly because you can start with just lime zest, see if it is enough, add a bit of salt, see if it is enough, then add the paste.  Along the way you'll get ideas upon ideas.  Layering sounds really good.  Plus the flavor combo sounds pretty classic." CreationDate="2010-11-12T19:34:37.693" UserId="1816" />
  <row Id="9996" PostId="9055" Score="4" Text="I had the same problem from the opposite end when I lived in California: the tree out back produced *humongous* lemons. The juice of one of those monsters was equivalent to two or three supermarket lemons. Whenever I met a recipe that gave its units in &quot;lemons&quot;, I'd sit there wondering, &quot;*Whose* lemons?&quot;" CreationDate="2010-11-12T19:39:35.147" UserId="2569" />
  <row Id="9997" PostId="9064" Text="By pepper do you mean red pepper? I have seen the cayenne chocolate and love it, but are you referring to black pepper?" CreationDate="2010-11-12T19:41:05.660" UserId="15" />
  <row Id="9998" PostId="9064" Text="@mfg - red or perhaps other (habanero has a great fruity flavor and all the fat in that recipe would disseminate the heat), but I wasn't thinking of peppercorns of any sort, no." CreationDate="2010-11-12T19:44:53.287" UserId="1816" />
  <row Id="9999" PostId="9064" Score="1" Text="i love all justkt's ideas (well, except the bacon one... i just don't get the bacon fascination, to be honest...) and i'll add one more to the list that i don't see: some instant coffee/espresso. it doesn't take much, just a half teaspoon or so, say, but it really adds depth." CreationDate="2010-11-12T20:00:12.950" UserId="1415" />
  <row Id="10000" PostId="9064" Score="2" Text="@franko: Bacon has a very diverse flavour profile including a ton of umami which makes it pair well with many other foods.  If there's any particular fascination with it today, it's probably a result of the slow collective realization that fat isn't inherently bad for you.  I don't know if I'd pair it with fudge either, but I'm sure somebody would eat it..." CreationDate="2010-11-12T20:06:26.060" UserId="41" />
  <row Id="10001" PostId="9064" Text="@justkt whew, i was trying to wrap my head around a smoked, peppercorn bacon fudge in white chocolate... amazing how repulsion and attraction are so similar" CreationDate="2010-11-12T20:38:14.257" UserId="15" />
  <row Id="10002" PostId="9051" Text="I'll have to check it out.  I'm probably also going to use my website to see if I can get some tips from local pizza places that I really enjoy.  I just want to find out what kind of flour they use, yeast, oils, other special ingredients.  I know I can't get my oven hot enough, but I think if can get the right recipe, I can get close." CreationDate="2010-11-12T21:07:22.607" UserId="3234" />
  <row Id="10003" PostId="9043" Text="I agree with @justkt that this is likely to be closed. The only advice I'd give is that you want to only use the husks of the pepper corns and discard the seeds for the mouth numbing experience. See [this question](http://cooking.stackexchange.com/questions/1497/avoiding-grittiness-with-sichuan-peppers)" CreationDate="2010-11-12T21:15:25.327" UserId="210" />
  <row Id="10004" PostId="9072" Score="1" Text="@Arief - welcome to the site.  As you can see in our FAQ (http://cooking.stackexchange.com/faq), this site is not for recipe requests.  Instead you can ask a question that says &quot;This is the recipe I have used.  How can I fix it?&quot;  That helps us help you in a concise, objective way." CreationDate="2010-11-12T21:23:15.687" UserId="1816" />
  <row Id="10006" PostId="9072" Score="1" Text="As justkt has mentioned, we don't do recipe requests here; however, if you would like to amend your question to include the specific recipe(s) you've attempted and what specific problems you are/were experiencing, then we can definitely help you." CreationDate="2010-11-12T21:25:42.440" UserId="41" />
  <row Id="10007" PostId="8973" Score="2" Text="This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg." CreationDate="2010-11-12T21:35:09.093" UserId="106" />
  <row Id="10008" PostId="7406" Text="I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese." CreationDate="2010-11-12T21:36:24.787" UserId="106" />
  <row Id="10009" PostId="9072" Text="sorry, I just edited my question, hope it's ok this time." CreationDate="2010-11-12T21:37:48.123" UserId="2987" />
  <row Id="10010" PostId="9072" Text="@Arief - I cleaned it up a bit, but it should be fine.  Thanks." CreationDate="2010-11-12T21:43:09.607" UserId="1816" />
  <row Id="10011" PostId="4523" Score="1" Text="I have to respectfully disagree, you actually want to flip the burgers often.  I have yet to hear any solid reason for that old wives' tale that you must only flip once, and Kenji has some very compelling evidence to the contrary here: http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html" CreationDate="2010-11-12T21:45:40.937" UserId="1236" />
  <row Id="10012" PostId="9072" Score="1" Text="The only thing is that we still don't know exactly what went wrong.  Was the dough too loose to shape in the first place?  Did the noodles end up too thick?  Too brittle or crumbly?  Every little bit helps; it's still kind of a mystery what &quot;good enough&quot; and &quot;not what I expected&quot; really mean." CreationDate="2010-11-12T22:01:56.573" UserId="41" />
  <row Id="10013" PostId="9072" Score="1" Text="I really do think it's important to know the specific recipe you tried as well, because there are so many, all with different kinds of flour." CreationDate="2010-11-12T22:05:07.790" UserId="41" />
  <row Id="10014" PostId="9078" Score="4" Text="Also, what's theoretically bad for you in salt is sodium, FYI. But sodium isn't bad for you. It's actually critically necessary in your body. What can be bad for you is way too much sodium. How much sodium you can tolerate safely is based on some hereditary factors and how well hydrated you stay." CreationDate="2010-11-12T22:37:58.820" UserId="3348" />
  <row Id="10015" PostId="9015" Text="It's more along the lines of the flesh while gluten is the bones. Starch can be a thickener and is often used that way.  It is what creates the flavor and the second half of the structure." CreationDate="2010-11-12T22:52:42.477" UserId="446" />
  <row Id="10016" PostId="9072" Score="1" Text="Self raising flour is almost certainly the wrong thing to use for pasta, and the wrong thing to use in a recipe that uses yeast. (In all other ways, &quot;pasta&quot; and &quot;uses yeast&quot; are orthagonal.) In fact, unless you're from the American South, self-raising flour is the wrong thing to use, period." CreationDate="2010-11-12T23:19:12.123" UserId="2569" />
  <row Id="10018" PostId="9078" Text="I think the comment is important enough to be part of the answer.  The supposed dangers of sodium are almost 100% myth.  You *can* overdose on sodium and go into hypernatremia - if you're ingesting salt in large quantities at the same concentration as sea water.  Most people who aren't on a boat would be gulping down fresh water before they got anywhere near fatal sodium levels.  But that's all incidental really; &quot;bad for your health&quot; implies complications associated with long-term sodium consumption and that's just hokum." CreationDate="2010-11-12T23:56:08.953" UserId="41" />
  <row Id="10019" PostId="9078" Text="So the numerous studies on salt level intake are all wrong? That news! If you want a salt taste with less salt, try finely powdered salt. Just process salt in a food processor till it looks like icing sugar, and dust onto dish" CreationDate="2010-11-13T01:35:54.143" UserId="3203" />
  <row Id="10020" PostId="9078" Score="1" Text="@TFD, @Aaronut: Not that this is a medical advice site, but there have been plenty of studies suggesting that salt isn't quite so bad for you, and it's hard to say how valid a lot of hyped-up nutritional research is anyway. As long as I'm off topic, great article: [Lies, Damned Lies, and Medical Science](http://www.theatlantic.com/magazine/archive/2010/11/lies-damned-lies-and-medical-science/8269/)" CreationDate="2010-11-13T02:23:22.960" UserId="1672" />
  <row Id="10021" PostId="9078" Text="I kind of wanted to make it a side topic, since it was only tangential to the actual question. Perhaps there's a better way to do that, but I don't know one. And I sure don't want to even hint about medical advice here--I figured laying out the most anodyne scientific line was appropriate, however. All in hopes of giving some tools for finding more info if desired." CreationDate="2010-11-13T02:45:14.427" UserId="3348" />
  <row Id="10022" PostId="9082" Text="I agree on the hot oven, but I think the olive oil would fall into a personal taste thing rather than a tip. I think most people would think it atypical to have a pizza that's sort of fried on the bottom, as it would be with oil under it. Not that it wouldn't be excellent, but it would not be traditional." CreationDate="2010-11-13T02:55:48.923" UserId="3348" />
  <row Id="10023" PostId="9077" Score="1" Text="Note that kosher salt is not actually &quot;kosher&quot;, since minerals are not an object of religious diet prescription. The name comes from its use: kosher salt is used to make OTHER aliments kosher, such as extracting the blood from veal or poultry." CreationDate="2010-11-13T03:50:20.453" UserId="2882" />
  <row Id="10024" PostId="9078" Text="Specifically: 1 teaspoon Diamond Crystal Kosher salt = 48 grams,&#xA;1 teaspoon iodized salt = 87 grams - almost twice as dense. I don't have any Morton's Kosher handy to measure right now, but if I remember right it is between the two." CreationDate="2010-11-13T04:05:57.650" UserId="1393" />
  <row Id="10025" PostId="9080" Text="Huh?  Where did cookie dough come into this?  Anyway, I'm pretty sure I know how to eat it, and if you read the other answers you'll see that it *is* in fact a cooking problem and one that's solvable." CreationDate="2010-11-13T04:17:49.710" UserId="41" />
  <row Id="10026" PostId="8465" Text="Have you considered performing a simple test measuring how long it takes your cold water to boil versus warm water?" CreationDate="2010-11-13T04:57:07.563" UserId="2768" />
  <row Id="10027" PostId="9043" Text="Agree with both above. Please be more specific as I can suggest you some technique when you cook. The beet place to look for recipe on google." CreationDate="2010-11-13T05:13:44.870" UserId="2951" />
  <row Id="10028" PostId="9080" Text="Biscuit dough! Eating a hot meat pie without it spilling is an art! Good pies are somewhat sloppy" CreationDate="2010-11-13T06:32:26.250" UserId="3203" />
  <row Id="10029" PostId="9060" Score="1" Text="@justkt Vitamin C is ascorbic acid, which will kill the oxidixing agents in the apple that causes browning. Using citrus juice does the same thing, which is why most suggestions are for a small amount of lemon or lime juice." CreationDate="2010-11-13T06:38:39.733" UserId="145" />
  <row Id="10030" PostId="9082" Text="All the Pizza's I have ever had in Italy had Olive oil in them. Must be a new thing? It doesn't taste fried at all when I do them. (when you butter the sides of a cake tin, does the cake taste fried?). From what I have seen the Olive oil seems to be on the surface of the stored individual balls of dough before they are pulled" CreationDate="2010-11-13T06:40:59.777" UserId="3203" />
  <row Id="10031" PostId="9052" Score="1" Text="The peel is a lot of fun. It's very satisfying to get the perfect wrist flick to slide the pizza into the best spot in the oven without hitting the embers. We use semolina meal, probably a local thing as corn meal is more expensive here?" CreationDate="2010-11-13T06:46:18.247" UserId="3203" />
  <row Id="10032" PostId="9082" Text="When I can't use a stone I use olive oil. I wouldn't describe the taste as fried, I'd say delicious, but there is some taste for sure. Olive oil has a stronger taste than butter and the oven is hotter." CreationDate="2010-11-13T09:29:56.233" UserId="1546" />
  <row Id="10033" PostId="9082" Text="Must try one without and check out the difference! I must admit to liking pizzas where strong flavoured olive oil is on the toppings too" CreationDate="2010-11-13T10:38:02.293" UserId="3203" />
  <row Id="10034" PostId="9084" Score="2" Text="Links go away eventually. Could you include a brief summary of the relevant information? (e.g. no yeast is involved, you want soft flour...)" CreationDate="2010-11-13T14:51:58.313" UserId="2569" />
  <row Id="10035" PostId="9050" Score="1" Text="IF you bake pizza at high temps (I always back at 550F, which is as high as my unmodified oven can get), please check with the manufacturer of your parchment first -- Reynolds parchment is only rated by them to 420F. I used their parchment above 420F before I knew that with no apparent ill effects other than some nasty browning at the paper's edge, but don't any more. I don't know if their rating is for safety or CYA." CreationDate="2010-11-13T15:22:33.773" UserId="3296" />
  <row Id="10036" PostId="9077" Text="Essentially, it should be called &quot;Koshering salt&quot;." CreationDate="2010-11-13T15:38:31.443" UserId="219" />
  <row Id="10037" PostId="4376" Text="Perfect. I also add a bit of extra virgin olive oil to the pancetta to make it fry better." CreationDate="2010-11-13T16:27:15.527" UserId="1537" />
  <row Id="10038" PostId="2650" Text="I've cook ragu for 20 years and never had a &quot;fat&quot; problem. Maybe you should use leaner mince?" CreationDate="2010-11-13T16:36:59.810" UserId="1537" />
  <row Id="10039" PostId="9047" Text="Ahm, I'm thinking, when you eat ancient grains like oatmeal.." CreationDate="2010-11-13T17:09:31.123" UserId="3334" />
  <row Id="10040" PostId="3709" Text="And if you really can't get unsmoked bacon, you can blanch the bacon in boiling water for a minute or so--it removes quite a bit of the saltiness and some of the smokiness. Be sure to drain or pat dry the bacon after unless you're putting it in a dry pan--water left on the bacon can splatter if added to hot fat." CreationDate="2010-11-13T17:38:01.053" UserId="3348" />
  <row Id="10041" PostId="9082" Text="All the pizza I had in Italy had olive oil ON them, but without exception they were dry on the bottom--often with toasted flour stuck on that indicates flour was used to ease the dough off the peel. I love olive oil, and I bet a pizza with olive oil under it would be pretty awesome (in fact that's the only positive thing about Pizza Hut's pan pizzas), but I really don't think traditional pizzas have it underneath." CreationDate="2010-11-13T17:43:13.763" UserId="3348" />
  <row Id="10042" PostId="9047" Score="1" Text="In that case, I'd say look at the &quot;dessert&quot; spices and dried fruit. Also slivered almonds or chopped walnuts or pecans would be nice." CreationDate="2010-11-13T17:45:22.653" UserId="3348" />
  <row Id="10043" PostId="8091" Text="This gets my vote as the most &quot;set it and forget it&quot; method, but it really doesn't come out like proper risotto in my experience. It's nice, and easy, but not proper." CreationDate="2010-11-13T17:48:37.923" UserId="3348" />
  <row Id="10044" PostId="9081" Score="2" Text="I missed it the first time around, but I noticed the OP said &quot;self raising&quot; flour. That sounds like a terrible error to me, but now that I see you mention a use for baking soda above, do you think maybe that's why his recipe called for it?" CreationDate="2010-11-13T18:12:44.253" UserId="3348" />
  <row Id="10045" PostId="9090" Score="3" Text="Uses white meat (white meat of chicken or turkey)?" CreationDate="2010-11-13T20:06:16.997" UserId="1816" />
  <row Id="10047" PostId="9075" Score="1" Text="pulled noodles are totally different than Italian rolled pasta.  It's a different technique entirely." CreationDate="2010-11-13T20:08:58.477" UserId="1816" />
  <row Id="10048" PostId="9075" Text="yeah, I looked that up afterward (maybe I should have done it beforehand). It looks cool, and definitely requires a completely different dough--though I suspect that problems with dough are problems with dough. It's a fairly standard set of issues. Thanks for the heads up, though." CreationDate="2010-11-13T20:22:46.963" UserId="3348" />
  <row Id="10049" PostId="9090" Score="2" Text="Probably also common to use white beans or maybe black-eyed peas instead of pinto or kidney. (Of course, purist Texans say real chili doesn't have beans at all, but talking about vegan white chili puts us pretty far from that.)" CreationDate="2010-11-13T20:49:06.217" UserId="1672" />
  <row Id="10050" PostId="2650" Text="@Sklivvz: Bolognese is just one type of Ragù, so it's not clear that you're actually referring to Bolognese or what you would define as a &quot;problem&quot;.  Considering the amount of meat, milk, and oil used in Bolognese, it's very unlikely that you *wouldn't* get a certain amount of rendered fat.  It might be less if you used shredded meat instead of ground, but that's hard to find here." CreationDate="2010-11-13T21:26:32.720" UserId="41" />
  <row Id="10051" PostId="2650" Text="@Aaronut, there is no milk in ragù alla bolognese... and I can assure you that with lean mince, decent sausages and the appropriate amount of butter and oil, you don't have any extra fat. Trust me, I'm Italian ;-)" CreationDate="2010-11-13T21:30:21.310" UserId="1537" />
  <row Id="10052" PostId="2650" Text="@Sklivvz: Every recipe I have ever seen for Bolognese involves milk.  In fact, it's one of the most important ingredients.  It's clearly stated in the [traditional recipe](http://www.itchefs-gvci.com/index.php?option=com_content&amp;view=article&amp;id=457&amp;Itemid=901).  I really don't care where you're from or what your ancestry is; if you're not using milk, you're not making Bolognese." CreationDate="2010-11-13T21:34:07.937" UserId="41" />
  <row Id="10053" PostId="2650" Text="How is that a traditional recipe? The classic compendium of traditional Italian cooking is the Artusi (XIX century)... And there is no milk in the recipe. http://books.google.co.uk/books?id=CvNJXPb7wnIC&amp;lpg=PA599&amp;dq=maccheroni%20alla%20bolognese%20artusi&amp;pg=PA94#v=onepage&amp;q=maccheroni%20alla%20bolognese%20artusi&amp;f=false" CreationDate="2010-11-13T21:52:36.313" UserId="1537" />
  <row Id="10054" PostId="6318" Text="The amount of stock required varies based on a number of factors... that's why it's added slowly. The &quot;correct&quot; quantity of stock is &quot;enough to add until the risotto is cooked&quot; :-)" CreationDate="2010-11-13T22:00:37.507" UserId="1537" />
  <row Id="10055" PostId="9055" Text="@Marti I have a grafted lemon tree that gives us  fruit all year around, but winter and summer lemons are VERY different. In summer small and juicy, in winter big and dry." CreationDate="2010-11-13T22:54:11.287" UserId="2882" />
  <row Id="10056" PostId="9094" Text="Thanks.  I'll know to check next time." CreationDate="2010-11-13T22:55:01.407" UserId="194" />
  <row Id="10057" PostId="2650" Text="@Sklivvz: Go to the bottom.  That is the actual, &quot;official&quot; recipe according to the Accademia Italiana della Cucina.  That's a nice link you posted but just how far back in time are we going to go when we say &quot;traditional?&quot;  The preparation has used milk for *many* years.  It's also typically served with spaghetti today and not macaroni, so one has to take your version with a grain of salt." CreationDate="2010-11-14T00:19:18.760" UserId="41" />
  <row Id="10058" PostId="9099" Score="1" Text="I haven't cooked meat in quite a long time, but doesn't overcooked meat (as in too-high internal temperature) tend to seem dry and tough? Seems like a thermometer could be very helpful. And of course, you're losing water and raising the internal temperature as you cook, so surely cooking for less time can help too (with braising being an exception, not the rule)." CreationDate="2010-11-14T03:53:57.180" UserId="1672" />
  <row Id="10059" PostId="9099" Text="The water content of meat is purely a function of temperature.  The higher the temp the more juice that is squeezed out of the meat and the drier it is. check out the [food lab](http://www.seriouseats.com/the-food-lab/) for some more info if you're curious." CreationDate="2010-11-14T06:27:56.343" UserId="446" />
  <row Id="10060" PostId="9055" Score="2" Text="As FoodTasted says below, 3 tablespoons will get you in the ballpark; start a little south of there and then let your own taste be the guide. Also, if it isn't too much of a cost or convenience issue, sometime you should do a side-by-side comparison of your refrigerated juice vs.fresh. To me, the refrigerated juice is one-note, lacking all of the brightness of fresh lemons." CreationDate="2010-11-14T07:41:44.087" UserId="1393" />
  <row Id="10061" PostId="9085" Text="They don't seem to be fried or covered in honey, so I'd say no.  Both of these things were a fundamental part of the cookie, so I don't seem them as a simple variation." CreationDate="2010-11-14T13:39:18.087" UserId="1659" />
  <row Id="10062" PostId="9085" Text="Ops, misread you question :-)" CreationDate="2010-11-14T14:11:33.353" UserId="1537" />
  <row Id="10065" PostId="9101" Text="Hi codaddict, welcome to Seasoned Advice!  I believe that flax seeds are probably an unusual enough ingredient to fit the [culinary uses guidelines](http://meta.cooking.stackexchange.com/q/740/41), however, please keep in mind that questions on this site should relate to *cooking* or *preparing* food and not *consuming* it.  I've edited the question accordingly and hope that the edited question still retains the spirit of what you're asking about." CreationDate="2010-11-14T15:17:16.407" UserId="41" />
  <row Id="10066" PostId="9052" Score="1" Text="Semolina is a nice choice as well; better than plain flour because of the coarser grain. It acts more like ball bearings. Local availability is a factor, as is the different taste. Cornmeal adds a certain flavor which can be a plus or minus depending on the rest of the pizza." CreationDate="2010-11-14T15:50:51.813" UserId="1393" />
  <row Id="10067" PostId="4500" Text="You can buy irradiated beef, too. A medium-rare burger is one hell of a treat." CreationDate="2010-11-14T19:36:31.467" UserId="219" />
  <row Id="10068" PostId="9109" Text="If you want to understand the science, read all of the first part of this book: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" CreationDate="2010-11-14T21:27:33.573" UserId="1816" />
  <row Id="10069" PostId="9112" Score="1" Text="Low volume can also be the result of over or under proofing." CreationDate="2010-11-14T21:28:28.020" UserId="1816" />
  <row Id="10070" PostId="9111" Score="1" Text="when you ask recipe fixing questions, it is best if you provide the recipe in your question, as well as any deviations from it that you made." CreationDate="2010-11-14T21:29:15.850" UserId="1816" />
  <row Id="10071" PostId="9113" Text="please provide your recipe and the details of your proceedure." CreationDate="2010-11-14T21:30:22.573" UserId="1816" />
  <row Id="10072" PostId="9112" Score="1" Text="What about for breads that don't have any fat? In those cases, could insufficient hydration result in a dense bread?" CreationDate="2010-11-14T22:01:23.623" UserId="3348" />
  <row Id="10073" PostId="9090" Text="Good point that white chili wouldn't have red meat, which will color the stew. It could, though, have pork instead of poultry and still come out white. Of course in this case there's no meat at all." CreationDate="2010-11-14T22:05:54.807" UserId="3348" />
  <row Id="10074" PostId="9110" Score="3" Text="Can you be a little more specific as to what you mean by &quot;good?&quot;  Lots of recipes?  Detailed explanations?  High-quality photos?  This is a bit of a poll as is, but I think if you narrowed it down a little then it would be fine." CreationDate="2010-11-14T22:19:48.507" UserId="41" />
  <row Id="10075" PostId="9112" Text="I'd say that in breads that don't have any fat, lack of fat is the problem :) What the fat does (if added at an appropriate time) is that it increases the gas-holding ability of the flour. Not having any fat therefore becomes far more dense. Note though, that adding fat at the wrong time, or adding too much fat, will not be good for the bread." CreationDate="2010-11-14T22:39:50.110" UserId="3342" />
  <row Id="10076" PostId="9112" Text="Also, insufficient hydration is very rare. If you're able to form the dough, you've hydrated it enough. (Maybe even more than enough, it's much easier to over-hydrate than to under-hydrate)" CreationDate="2010-11-14T22:44:26.520" UserId="3342" />
  <row Id="10077" PostId="9103" Text="Brining pork is great as well, however, I wouldn't brine beef or lamb." CreationDate="2010-11-14T22:47:56.407" UserId="3342" />
  <row Id="10078" PostId="9112" Text="When is the best time?" CreationDate="2010-11-14T22:48:18.083" UserId="3363" />
  <row Id="10079" PostId="9112" Text="The very end of mixing, just before kneading." CreationDate="2010-11-14T22:52:46.857" UserId="3342" />
  <row Id="10080" PostId="9112" Text="Why is this the best time?" CreationDate="2010-11-14T23:24:07.790" UserId="3363" />
  <row Id="10081" PostId="9112" Text="If you add it before the dough is mixed, the fat will coat the flour, causing it to form less gluten. Generally speaking, the earlier you add the fat, the more it inhibits gluten formation. You can add the fat along with your liquids, and it will be fine, but the best time is to add it at the very end of mixing." CreationDate="2010-11-14T23:35:07.563" UserId="3342" />
  <row Id="10082" PostId="9116" Text="Nice job solving the problem (potentially) instead of providing a band-aid like I did." CreationDate="2010-11-14T23:42:46.890" UserId="3348" />
  <row Id="10083" PostId="9112" Score="1" Text="@Magnus: The French (among others) might argue with you about bread needing fat and winding up dense without it. :)" CreationDate="2010-11-14T23:46:00.543" UserId="3348" />
  <row Id="10084" PostId="9109" Text="I second this recommendation. A truly excellent primer on what happens when you make bread--and it has loads of really great bread recipes in it too!" CreationDate="2010-11-14T23:49:20.637" UserId="3348" />
  <row Id="10085" PostId="9120" Text="Very helpful; I'd upvote if I had the reputation for it. What did you mean by &quot;everything DOES need to be properly hot before you add the meat?&quot; I assume the emphasis is on &quot;before&quot; there. I know to do it, I just don't know why." CreationDate="2010-11-15T01:08:44.050" UserId="3367" />
  <row Id="10086" PostId="9123" Text="Thanks for your well thought out answer. I'd upvote you, but I don't have enough rep." CreationDate="2010-11-15T01:29:19.983" UserId="3368" />
  <row Id="10087" PostId="9120" Text="You want the meat to go into a nice hot pan so that when the meat hits the pan any water or juices that are on the surface are flashed off instantly, getting the meat proteins in direct contact with the heat right away (you can think of the oil as an extension of the pan in this case, since it's more important for conveying the pan's heat to the meat than as a lubricant). Otherwise, you're going to slowly steam the outside, which retards the browning reaction you really want." CreationDate="2010-11-15T01:29:59.103" UserId="3348" />
  <row Id="10088" PostId="9123" Text="Remember me kindly when you get to that point. Actually, is it not possible for you to accept this as the answer? I haven't actually asked any yet, so I don't know from experience." CreationDate="2010-11-15T01:31:45.763" UserId="3348" />
  <row Id="10089" PostId="9123" Text="Hey, look at that, I can give you the accept." CreationDate="2010-11-15T01:39:28.100" UserId="3368" />
  <row Id="10090" PostId="9120" Text="Also, if you got all the answer you want from my response, you can accept the answer--that's better than upvoting, in my book. And it looks like lots of people forget to do that, and I think accepting answers is helpful to folks who read the thread later. But don't accept just to be nice. :)" CreationDate="2010-11-15T01:41:57.127" UserId="3348" />
  <row Id="10091" PostId="9119" Text="There are a lot of youtube videos on this one. In fact, I learned there :). For example http://www.youtube.com/watch?v=8g5x-_XCI8I" CreationDate="2010-11-15T02:09:34.067" UserId="2882" />
  <row Id="10092" PostId="9091" Text="Btw @ bike I do like your answer, but I  am giving the question a little more time to see if anyone else has maybe a good explanation on what white chili is, as opposed to what it isn't.  I am not sure about the [red due to red chiles] definition of chili generally, but I think youre spot on about it being a New Mexico related type thing." CreationDate="2010-11-15T02:42:46.827" UserId="15" />
  <row Id="10093" PostId="7688" Text="@daniel This worked great-ish, i definately got a workable product out of it, but the consistancy still didn't quite work out, however the potato pasta was a hit so all in all it was a net win, thanks" CreationDate="2010-11-15T03:01:32.237" UserId="446" />
  <row Id="10094" PostId="9121" Text="I've found that using whole wheat flour to start with reduces that some as well... it gives a slightly more nutty flavor." CreationDate="2010-11-15T04:51:47.440" UserId="3158" />
  <row Id="10095" PostId="9132" Score="1" Text="Just to double check, because the web has various conflicting information, coriander the spice, is from both dried fruit and seeds of the plant but not the leaves." CreationDate="2010-11-15T08:15:37.573" UserId="2312" />
  <row Id="10096" PostId="9129" Text="does it still go silky with kneading?" CreationDate="2010-11-15T10:00:52.420" UserId="3363" />
  <row Id="10097" PostId="5764" Text="@Wodzu - welcome to Seasoned Advice.  Your question includes the phrase &quot;I would like to read your recipes.&quot;  If you check our FAQ, you'll notice that we are not a site for recipe request.  If you can edit your question to remove that phrase, we are a site that can help with cooking techniques and food preparation, but we are designed to give specific answers to specific questions where the answers can be voted objectively with the best accepted as correct." CreationDate="2010-11-15T12:24:28.257" UserId="1816" />
  <row Id="10098" PostId="9100" Text="cinnamon sounds good what do yo think about adding cloves or cardamom" CreationDate="2010-11-15T12:27:24.777" UserId="87" />
  <row Id="10099" PostId="5764" Score="1" Text="It would also be helpful to know which coating. In the US at least there is a crispy version as well as the traditional and they're very different." CreationDate="2010-11-15T12:54:23.800" UserId="3348" />
  <row Id="10100" PostId="9132" Text="@D W: Right, that's definitely what it means where I'm from. I think because the seeds actually have flavor when dried, while the leaves lose most of it, if anyone ever talks about a spice, they almost certainly mean the seeds. (Although for example I know people from New Zealand who call the fresh herb coriander as well, since that is the name of the plant, so they might well call the dried leaves coriander...)" CreationDate="2010-11-15T13:13:59.050" UserId="1672" />
  <row Id="10101" PostId="9136" Text="Do bone names really vary that much? The exact bone isn't so important- just that it contains enough collagen. Leg bones, hooves, and joints have a lot." CreationDate="2010-11-15T13:29:41.413" UserId="2001" />
  <row Id="10102" PostId="9137" Text="Ok. &quot;femur&quot; is decriptive enough :) ... Did she leave the marrow in? I think the marrow will give a dark tint to the broth ..." CreationDate="2010-11-15T13:46:20.203" UserId="2882" />
  <row Id="10103" PostId="9136" Text="@Sobachatina I just know that my first test was a failure. I used a short bone from the leg (not sure which one) but without meat ... perhaps the tendons are important." CreationDate="2010-11-15T13:50:12.777" UserId="2882" />
  <row Id="10104" PostId="9112" Text="@Magnus, @bikeboy - I'm in the process of making some French bread - it has absolutely no fat and is fluffy and airy (currently rising as loaves). Reinhart himself recently said that the trick to big air bubbles in bread is to get it as wet as you can handle for steam during the oven spring portion of baking." CreationDate="2010-11-15T13:57:57.497" UserId="1816" />
  <row Id="10105" PostId="9137" Text="She did leave the marrow it. Because of the length of the bone it would have been very difficult to get the marrow out." CreationDate="2010-11-15T14:04:32.770" UserId="2001" />
  <row Id="10106" PostId="9136" Text="The tendons are not necessary. If it was a leg bone it should have had enough collagen. I would make sure that you cooked it long enough and didn't use too much water for the amount of bone." CreationDate="2010-11-15T14:11:35.810" UserId="2001" />
  <row Id="10108" PostId="9137" Text="Was the cartilage still on?" CreationDate="2010-11-15T14:22:25.330" UserId="1148" />
  <row Id="10109" PostId="9136" Text="@Sobachatina Ok, I'll try with a femur. Just answering your comment, I cooked my bones for 5 hours and used just enough water to cover them." CreationDate="2010-11-15T14:26:59.123" UserId="2882" />
  <row Id="10110" PostId="9137" Text="Thanks for your help ... trying again" CreationDate="2010-11-15T14:27:29.297" UserId="2882" />
  <row Id="10111" PostId="9137" Text="@chris yes, in fact the whole bone &quot;cap&quot; was on and got separated while cooking" CreationDate="2010-11-15T14:29:42.727" UserId="2882" />
  <row Id="10112" PostId="9137" Text="I think the cartilage is critical to getting a good gel.  That's why they typically call for joints." CreationDate="2010-11-15T14:31:23.180" UserId="1148" />
  <row Id="10113" PostId="9137" Text="@chris, well the short bones I used had two cartilage caps each one, so the relation cartilage/bone was much better than with a femur" CreationDate="2010-11-15T14:33:10.480" UserId="2882" />
  <row Id="10114" PostId="9136" Text="The Hungarian name for this is &quot;kocsonya&quot;, and I've always despised the stuff. Give me the meat soup (húsleves) warm, please." CreationDate="2010-11-15T14:38:11.320" UserId="2569" />
  <row Id="10115" PostId="9126" Text="That's good (if subjective) information and roughly the same conclusions I actually came to.  I ended up buying an ordinary stainless steel (aluminum core) All-Clad stock pot and it's turned out great; I see no need or use for copper there.  For saucepans, casseroles etc., it seems to be good enough to have copper *core*; where the actual copper ends up being most useful is quick/high-heat applications which normally involve a skillet." CreationDate="2010-11-15T14:42:01.507" UserId="41" />
  <row Id="10116" PostId="5764" Text="it is also remarkably like this [question](http://cooking.stackexchange.com/questions/5764/how-to-make-extra-crispy-and-crunchy-breading-like-kfc)" CreationDate="2010-11-15T14:46:23.017" UserId="446" />
  <row Id="10117" PostId="9136" Text="@Marti I plan to try that too :)" CreationDate="2010-11-15T14:49:00.347" UserId="2882" />
  <row Id="10118" PostId="9136" Text="@Marti also changed &quot;Russian-Polish-Jewish&quot; by &quot;Eastern Europe&quot; ... seems that the dish geographic distribution is very broad." CreationDate="2010-11-15T14:55:10.437" UserId="2882" />
  <row Id="10119" PostId="9078" Score="1" Text="I figured you'd chime in, @TFD.  Pray tell, what are all of these &quot;numerous studies?&quot;  Most current *scientific* (i.e. not political) data indicates that [salt consumption is relatively constant and low-sodium diets may actually cause harm](http://opinion.financialpost.com/2010/06/14/junk-science-week-salt-scare-lacks-solid-evidence/).  Hell, they even [knew it was junk science back in 1997](http://www.highbeam.com/doc/1G1-19014038.html).  I really don't want to stray into nutrition territory, but I've recently seen an increased badgering about low-fat, low-sodium diets and it has to stop now." CreationDate="2010-11-15T15:37:54.800" UserId="41" />
  <row Id="10120" PostId="9136" Text="@Marti- it was an acquired taste." CreationDate="2010-11-15T15:43:42.020" UserId="2001" />
  <row Id="10121" PostId="9078" Text="I apologize for dragging this off-topic, bikeboy, but reading this question (and the predictable reply to my comment) makes me think that we need to start adopting a [NPOV](http://en.wikipedia.org/wiki/Npov) policy for health/nutrition.  While it's certainly possible for certain individuals to be on low-sodium or other diets as prescribed by their doctors, I think it's necessary for any question/answer that implies (unproven) general health benefits of any particular diet to come with a big disclaimer so that we don't promote the ongoing spread of such misinformation." CreationDate="2010-11-15T15:45:04.793" UserId="41" />
  <row Id="10122" PostId="9078" Text="I try to stay with NPOV anyway, but I think this is a great example of where it's important to remind folks that we need to keep such policy in mind. There are a lot of doctors out there still advising their patients about restricting salt--many for reasons we can't hope to know about an individual on here--and I sure don't want to be the one who convinces some poor soul to ignore his/her doctor in favor of my potentially ignorant advice." CreationDate="2010-11-15T15:50:10.193" UserId="3348" />
  <row Id="10123" PostId="8984" Text="justkt: I think the way to handle it would be to use a small amount of it sort of as a starter like a biga or poolish. You'd basically use a little of this dough in place of some of your flour, and you wouldn't add any other yeast. Then work as normal for the bread you make." CreationDate="2010-11-15T16:07:52.087" UserId="3348" />
  <row Id="10124" PostId="9100" Text="I think cardamom would be great, cloves I would be careful as a little goes a long way...not sure how they would work with peanut butter though - in your recipe is this for taste or consistency? You may be able to use sweetened condensed milk instead. It gives it a &quot;fudgey&quot; consistency without being overly sweet if used in place of sugar." CreationDate="2010-11-15T16:34:47.917" UserId="1769" />
  <row Id="10125" PostId="9100" Text="I am also a huge fan of adding a pinch of cayenne pepper when working with flavors like chocolate, coffee, and cinnamon. It adds just a bit of heat (similar to Mexican chocolate)." CreationDate="2010-11-15T16:35:47.043" UserId="1769" />
  <row Id="10126" PostId="9132" Score="4" Text="You are better off just leaving cilantro out of a dish if all you have is dried. It bears no resemblance in flavor, texture or aroma to the fresh herb. Or substitute parsley - while also nowhere close, it at least contributes some &quot;green&quot; aroma." CreationDate="2010-11-15T16:36:14.490" UserId="1393" />
  <row Id="10127" PostId="9138" Text="@Sobachatina: Whoops.  Fixed." CreationDate="2010-11-15T16:41:52.590" UserId="1138" />
  <row Id="10128" PostId="9138" Text="@Mr Shiny: this was very interesting: &quot;Normally, only about 20% of the salt on a chip actually dissolves on the tongue before the chip is chewed and swallowed, and the remaining 80% is swallowed without contributing to the taste&quot;" CreationDate="2010-11-15T17:05:08.237" UserId="2001" />
  <row Id="10129" PostId="9141" Text="@Positano - Welcome.  As you gain reputation around our community you'll gain the ability to post comments like this one.  This answer would best be posed as a comment rather than an answer." CreationDate="2010-11-15T17:07:31.207" UserId="1816" />
  <row Id="10130" PostId="9141" Score="1" Text="Or just post another question entirely, and reference this one.  That's what I would recommend in this case - it's perfectly reasonable as its own question and you will probably get an answer quickly." CreationDate="2010-11-15T17:10:14.110" UserId="41" />
  <row Id="10131" PostId="9050" Text="@justkt hadn't thought of it, its height is about the same size as the diameter of my pizza stone, and its a bit longer. I started using it because its the largest thing i have, although I might try upside-down cookie sheet next time." CreationDate="2010-11-15T17:45:48.227" UserId="1675" />
  <row Id="10132" PostId="5291" Text="It is even used to fight infections on the battlefield amazingly enough.  It has antimicrobial properties when made into a paste." CreationDate="2010-11-15T18:11:04.687" UserId="2174" />
  <row Id="10133" PostId="9009" Text="@Aaronut Yes, that is exactly what I am using at home.  Thanks for the clarification!" CreationDate="2010-11-15T18:22:12.603" UserId="999" />
  <row Id="10134" PostId="9125" Text="It's possible that it's the 'maryland-style' pizza crust, which is actually a biscuit dough, which wouldn't be too chewy, and might not rise well under weight." CreationDate="2010-11-15T18:27:32.653" UserId="67" />
  <row Id="10135" PostId="9130" Text="Most rolled items I've seen wouldn't fit in a regular loaf pan (too long), but it's possible that a  [&quot;french bread pan&quot;](http://www.amazon.com/Baguette-French-Perforated-Non-Stick-Aluminum/dp/B0015QPYQ8) might work." CreationDate="2010-11-15T18:30:11.637" UserId="67" />
  <row Id="10136" PostId="9140" Score="1" Text="Rosemary, it might be better to ask this as a new (but related) question, rather than put this in an answer ... I'd guess that if they were in a paper wrapper, there's a chance of them having gotten a bit of moisture and turned into a solid chunk, but you could crush them back up or give 'em a spin in a food processor to get it back to granular again (although, maybe not of a consistant size)" CreationDate="2010-11-15T18:35:59.433" UserId="67" />
  <row Id="10137" PostId="9143" Text="The trick to knowing when to stop kneading is the windowpane test (http://www.wildyeastblog.com/2007/07/07/gluten/).  Knead until you can pass it, then stop." CreationDate="2010-11-15T18:45:13.453" UserId="1816" />
  <row Id="10138" PostId="9138" Text="That's interesting. Without having articulated it that way in my mind, this is why I cook with enough salt that I almost never want to add any at the table. It seems to take a lot more salt at the table to make a served portion of something properly salty than it does to make the whole dish properly salted. Now I can go around annoyingly spouting the 80/20 principle on this subject with at least the tiniest shred of evidence to back it up!" CreationDate="2010-11-15T19:13:06.730" UserId="3348" />
  <row Id="10139" PostId="9128" Text="Green chile stew (again, a New Mexico thing) often has pork in it, and apart from the pieces of green chile it's pretty much all white. One could argue forever that it's not actually white chili, I suppose, but it has all the hallmarks in my book." CreationDate="2010-11-15T19:17:16.587" UserId="3348" />
  <row Id="10140" PostId="8727" Text="Hey ... the cookies are fried ! Why the &quot;baking&quot; tag??? :D" CreationDate="2010-11-15T19:48:30.253" UserId="2882" />
  <row Id="10141" PostId="9151" Text="Thanks Aaronut! Yes, I'm actually thinking of putting the garlic (not just, also some other dried spices, etc.) into oil, in order to give it flavor. I'm not a chemistry expert, but based on your answer I guess that oil does not count as a source of &quot;moisture&quot;, and the mixture should be safe for use..." CreationDate="2010-11-15T20:49:31.003" UserId="3376" />
  <row Id="10142" PostId="9146" Score="4" Text="Not that I doubt my own answer, but typically you should wait at least a few hours (most of us wait a day or two) before accepting an answer, just in case somebody more knowledgeable comes along.  I know that the system kind of prods you into it, but in practice it's best to give the community a chance to weigh in before making up your mind.  Just wanted to let you know that for future reference.  Welcome to the site by the way! :)" CreationDate="2010-11-15T20:52:43.293" UserId="41" />
  <row Id="10143" PostId="9151" Score="3" Text="@Miguelón: I think you may have misinterpreted my answer; my last paragraph should make it clear that oil **is** moisture and **can** promote botulism, if there's any on your garlic flakes to begin with.  That's a pretty big &quot;if&quot;, but be aware that there may still be *some* risk with what you're planning to do." CreationDate="2010-11-15T20:54:52.090" UserId="41" />
  <row Id="10144" PostId="9151" Text="Thanks for the precission... better safe than sorry, as they say :)" CreationDate="2010-11-15T21:03:17.840" UserId="3376" />
  <row Id="10145" PostId="3176" Text="I do the same thing with parsley and chives. As long as you're using them in cooked foods (rather than as garnish), nobody will be able to tell the difference. Do make sure to dry the herbs well after washing them, and remove as much air from the plastic bag as you can manage." CreationDate="2010-11-15T21:57:09.287" UserId="2569" />
  <row Id="10146" PostId="9146" Score="1" Text="(Somewhat off-topic:) A few years ago, I tried to make garlic oil by just dumping fresh garlic into oil, and had the cloves turn bright blue after a few days. I called the Dutch [Centre for Nutrition](http://voedingscentrum.nl) (a government agency that informs citizens on nutritional issues) and they didn't have any idea what it could be. I now realize it may have been botulism..." CreationDate="2010-11-15T22:11:21.950" UserId="1163" />
  <row Id="10147" PostId="9153" Score="2" Text="@Ciarra: It would be helpful if you could tell us more about the recipe. Whole chicken? Parts? Stovetop or oven?" CreationDate="2010-11-15T22:19:23.397" UserId="3348" />
  <row Id="10148" PostId="9153" Text="@bikeboy: I'll bet that the recipe involves searing chicken breasts, which is much easier to do *well* with a cast iron skillet or grill pan.  I can't speak for everyone, but I don't think I've ever cooked any other part of a chicken in a skillet..." CreationDate="2010-11-15T22:42:02.963" UserId="41" />
  <row Id="10149" PostId="9152" Text="By &quot;standard bread pan&quot;, I assume you mean a loaf pan?" CreationDate="2010-11-15T23:15:49.733" UserId="2569" />
  <row Id="10150" PostId="9153" Text="I've cooked a whole one, butterflied, in a skillet in the oven. But I'd say you're likely right." CreationDate="2010-11-16T00:18:38.140" UserId="3348" />
  <row Id="10151" PostId="9152" Text="@Marti:  Yes, that's correct." CreationDate="2010-11-16T00:52:31.683" UserId="3375" />
  <row Id="10152" PostId="9153" Text="@Aaronut - I haven't used them, but I've seen recipes for whole chickens or chicken parts in a skillet." CreationDate="2010-11-16T01:14:51.537" UserId="1816" />
  <row Id="10153" PostId="9146" Score="2" Text="@Erik: Is botulism blue? I thought it was basically invisible, odourless and tasteless, which is part of the reason it's so dangerous.  If your garlic turned blue, that's more likely to be a chemical reaction - probably with copper (raw garlic contains a lot of sulfur)." CreationDate="2010-11-16T02:08:04.460" UserId="41" />
  <row Id="10154" PostId="9077" Text="@ceejayoz and it often is: http://en.wikipedia.org/wiki/Kosher_salt :-)" CreationDate="2010-11-16T03:04:45.370" UserId="2442" />
  <row Id="10155" PostId="9157" Score="2" Text="I'm not sure it is the flavor of the caffeine you are missing vs. the flavor of other things that get extracted in the decaffeination process. The article cited below says that trained testers can't taste pure caffeine added to cola, so I doubt you can taste it in coffee.    http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WB2-4MNJ2R7-2&amp;_user=10&amp;_coverDate=07/31/2007&amp;_rdoc=1&amp;_fmt=high&amp;_orig=search&amp;_origin=search&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1542339655&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=b6d9e55af194bf86b09189b86d33dea5&amp;searchtype=a" CreationDate="2010-11-16T03:42:47.770" UserId="1393" />
  <row Id="10156" PostId="9157" Text="Carbonated colas have a lot of acid that tea and coffee do not, but I suppose it is possible that the decaffeination process is what's altering the flavor.  Either way, the decaf teas I've tried have been bland by comparison to the unaltered version.  Maybe some tonic water would do the trick..." CreationDate="2010-11-16T04:02:05.030" UserId="1129" />
  <row Id="10157" PostId="9157" Text="Tonic would be a terrible idea, since it's got a lot more in it than just carbonated water. Quinine makes it astringent, but it also adds a slight citrus flavor. And who wants fizzy coffee?" CreationDate="2010-11-16T05:39:34.297" UserId="3348" />
  <row Id="10158" PostId="5764" Text="Okay, I might badly formulate my question but why this has been closed as a duplicate? Please show me a duplicate post on this subject." CreationDate="2010-11-16T09:38:34.247" UserId="3369" />
  <row Id="10159" PostId="9134" Text="Thanks johnny, I find the link very usefull :)" CreationDate="2010-11-16T09:42:59.963" UserId="3369" />
  <row Id="10160" PostId="5764" Text="Thank you, for showing me the duplicate. I've coulddn't find it, otherwise I wouldn't post my question. Sorry." CreationDate="2010-11-16T09:59:38.180" UserId="3369" />
  <row Id="10161" PostId="9129" Text="@Mild Fuzz - Reinhart posted something recently about wetter dough making a more holey crumb structure.  The tackier dough suggestion is right on." CreationDate="2010-11-16T13:41:17.697" UserId="1816" />
  <row Id="10163" PostId="9137" Text="@Sobachatina BTW I have khren plants in my garden .... :)" CreationDate="2010-11-16T14:22:30.683" UserId="2882" />
  <row Id="10164" PostId="9146" Text="@Aaronut: you may well be right. It was just the idea of botulism apparently not being uncommon on garlic (and your answer indicating that it might grow in oil) that inspired the idea." CreationDate="2010-11-16T15:24:30.670" UserId="1163" />
  <row Id="10165" PostId="9179" Text="That's an interesting idea. I will try blanching-&gt;slicing-&gt;toasting." CreationDate="2010-11-16T15:29:52.663" UserId="2001" />
  <row Id="10166" PostId="9169" Text="Good thoughts, but I think it's important to remember that most food-borne bacteria like that will take longer to make you sick, and make you a lot sicker than Mariah talked about. Unless she's just being polite!" CreationDate="2010-11-16T15:35:55.763" UserId="3348" />
  <row Id="10167" PostId="9180" Score="1" Text="Crumb topping as cheese - interesting." CreationDate="2010-11-16T15:38:56.367" UserId="1816" />
  <row Id="10168" PostId="9169" Text="The food-borne bacteria definitely crossed my mind, but then I wonder why I would be totally fine while the other two diners got sick.  The sickness was definitely not very serious, and very short lived, so I'm not worried about salmonella trichinosis or anything like that." CreationDate="2010-11-16T15:41:16.477" UserId="3017" />
  <row Id="10169" PostId="8715" Text="BTW nobody asked what the guys are drinking in the photograph :)" CreationDate="2010-11-16T16:02:50.277" UserId="2882" />
  <row Id="10170" PostId="9177" Score="1" Text="For coarse chopping, have you tried using the slicer insert of your food processor? I.e. not the blade at the bottom which keeps chopping the contents over and over again, but the mandolin-like blade that you put at the top, so food only hits it once or twice, then falls through into the bowl." CreationDate="2010-11-16T16:03:38.247" UserId="2569" />
  <row Id="10171" PostId="9179" Text="All the slivered almonds I've ever seen have certainly been blanched." CreationDate="2010-11-16T16:04:06.110" UserId="2569" />
  <row Id="10173" PostId="9183" Text="That's kind of what I was afraid of. I will post back results when I try out the blanching and slicing method above." CreationDate="2010-11-16T17:07:02.960" UserId="2001" />
  <row Id="10174" PostId="9183" Text="@Sobachatina Good luck! It'd be great if works!" CreationDate="2010-11-16T17:19:25.823" UserId="2882" />
  <row Id="10175" PostId="9172" Score="2" Text="I have edited your question to tighten it up a little (per standards here: http://blog.stackoverflow.com/2010/09/good-subjective-bad-subjective/) and hopefully provide the answers you are looking for.  If I have changed it too substantially from your intent, please feel free to edit it again." CreationDate="2010-11-16T19:22:14.667" UserId="1816" />
  <row Id="10176" PostId="9184" Score="1" Text="@user3386 - welcome!  Good list of ideas, but just an FYI that a cooler rise (at room temperature) actually contributes to a more holey crumb." CreationDate="2010-11-16T19:25:33.680" UserId="1816" />
  <row Id="10177" PostId="9157" Text="Are you *sure* there's not even a little bit of placebo effect going on here?  I'm not asking this to diminish your question, just trying to be helpful.  My mother is a huge coffee nut and had no problem switching to decaf after being forced to cut out caffeine.  Have you done a double-blind taste test with decaffeinated coffee, especially non-espresso coffee?" CreationDate="2010-11-16T20:16:28.923" UserId="41" />
  <row Id="10178" PostId="9183" Text="@Sobachatina: Hopefully you'll be able to at least get them to the size you want, even if they're not as pretty and regular as the magically produced ones from the store." CreationDate="2010-11-16T20:36:57.127" UserId="1672" />
  <row Id="10179" PostId="9173" Text="Ooh, that recipe looks yummy, and it's giving me ideas: if your cake-decorating skills are up to it, you could make fondant or marzipan mushrooms; and chopped toasted hazelnuts could look a bit like sausage." CreationDate="2010-11-16T21:11:06.380" UserId="2569" />
  <row Id="10180" PostId="9172" Text="I feel they are pretty semantic issues, not really changing the essence at all" CreationDate="2010-11-16T21:17:25.893" UserId="3363" />
  <row Id="10181" PostId="9180" Text="Yeah, the crumb topping looks like grated Parmesan at best, and I don't think I've ever had a pizza with *just* Parmesan on it. (Plenty of pizza places put out shakers of grated cheese, but that's in addition to the melted mozzarella that's already on the pizza.)" CreationDate="2010-11-16T21:23:15.593" UserId="2569" />
  <row Id="10182" PostId="9157" Text="Good question.  I bet the barista will have a grand time helping us out." CreationDate="2010-11-16T21:27:19.660" UserId="1129" />
  <row Id="10183" PostId="9180" Text="@Marti &quot;Se miente mas de la cuenta por falta de fantasía, también la verdad se inventa&quot; ... bad translation -&gt; Most lies are due lack of imagination, reality is also an invention (Antonio Machado)  :D" CreationDate="2010-11-16T21:37:35.837" UserId="2882" />
  <row Id="10184" PostId="9173" Text="@Marti I once did marzipan mushrooms for a birthday cake and my son (then 4) refused to eat ... his favorite cake. He was sure our cat mistakenly used it." CreationDate="2010-11-16T21:43:26.787" UserId="2882" />
  <row Id="10185" PostId="9157" Text="Did you use the same brand for decaf coffee as for caffeinated? If you take a high quality brand (Lavazza, Illy, ...). I don't know anybody who could taste the difference between the caffeinated and the decaf of those brands." CreationDate="2010-11-16T22:10:29.980" UserId="2215" />
  <row Id="10186" PostId="9180" Text="These are good links (and great photos), but generally answers here should be usable without having to follow a link.  Not that you should reprint the entire recipes here, but try to give us the basic idea (i.e. by describing it as a chocolate pie using pizza dough for the crust and crumb topping to simulate the appearance of cheese).  Otherwise, if the links ever break then so does the answer." CreationDate="2010-11-16T22:21:13.537" UserId="41" />
  <row Id="10187" PostId="9116" Text="You could also put a lid on the pot." CreationDate="2010-11-16T22:30:54.603" UserId="2215" />
  <row Id="10188" PostId="9180" Text="@Aaronaut In this particular case I rather prefer not to endorse any &quot;pizza as a dessert&quot; recipe. I gathered the images and protected them from the eventual disappearance from their servers, by using SE proposed servers, giving credit where is due. &quot;Pizza as a dessert&quot; as the OP says very clearly is just a gimmick, so I feel the photographs are more important than the recipes. The taste of a dessert with a dough __similar__ to pizza is ..." CreationDate="2010-11-16T22:37:36.883" UserId="2882" />
  <row Id="10189" PostId="9180" Text="@belisarius - why does it have to be just a gimmick?  The OP's &quot;gimmick&quot; comment applied to making all the courses be pizza based.  Pizza as dessert deserves our culinary attention as much as anything.  I refuse to believe it couldn't be done well." CreationDate="2010-11-16T22:44:41.490" UserId="1816" />
  <row Id="10190" PostId="9095" Score="2" Text="@Tanya - welcome.  As you find your way around the site, you'll gain reputation for solid, objective answers to questions.  Then you'll gain the ability to comment.  This might be best left as a comment.  If you'd like it to be an answer, consider tightening it up by explaining why salt was to work and why you believe salt water would be worse - experience backed up by your story is best." CreationDate="2010-11-16T22:49:22.407" UserId="1816" />
  <row Id="10191" PostId="9157" Text="Yes, in our comparisons we have used the same brand and roast." CreationDate="2010-11-16T23:02:28.557" UserId="1129" />
  <row Id="10192" PostId="9180" Text="@justkt You have the right to (written with my mouth busy munching home-made Crème brûlée ) :D" CreationDate="2010-11-16T23:14:28.787" UserId="2882" />
  <row Id="10193" PostId="9188" Text="Hey! this one sounds a very un-pizza dessert! I like it! :)" CreationDate="2010-11-16T23:23:38.580" UserId="2882" />
  <row Id="10194" PostId="9116" Text="@user2215: You can indeed, but you have to use an even *lower* heat in that case, otherwise it will boil very quickly due to the trapped steam.  I'd also recommend a heavy or tight-fitting lid, otherwise it'll wobble around and vent tiny amounts of steam that will condense again on your stove top, and you'll have a very messy cleanup job afterward." CreationDate="2010-11-16T23:31:25.430" UserId="41" />
  <row Id="10195" PostId="9190" Text="OMG, never too late. :)" CreationDate="2010-11-16T23:44:01.533" UserId="184" />
  <row Id="10196" PostId="9190" Text="@Andres Jaan Tack The secret is removing the dorsal fin that keeps the spine &quot;attached&quot; to the body." CreationDate="2010-11-17T00:06:04.783" UserId="2882" />
  <row Id="10197" PostId="9192" Text="I thought that it was also related to the way the bread is heated. In a conventional oven it is heated by conduction, allowing the water content to evaporate as heat flows in. In a MO heat transfer is too quick and uniform." CreationDate="2010-11-17T00:57:20.827" UserId="2882" />
  <row Id="10198" PostId="9176" Text="This is really fantastic, thank you!  I ran out and picked one up today.  Your input completely prepared me for the dizzying array of options." CreationDate="2010-11-17T01:05:43.583" UserId="2428" />
  <row Id="10199" PostId="9192" Score="3" Text="Primarily water, but also fats and sugars and other polar molecules." CreationDate="2010-11-17T01:18:18.020" UserId="3388" />
  <row Id="10203" PostId="9195" Text="Never thought about this, but a good solution would be the grill insertion covered with baking paper." CreationDate="2010-11-17T08:35:46.683" UserId="3144" />
  <row Id="10204" PostId="9181" Text="+ Madhur Jaffrey does some great intro books." CreationDate="2010-11-17T09:27:22.100" UserId="1230" />
  <row Id="10205" PostId="9198" Score="1" Text="but my stone will be fine?" CreationDate="2010-11-17T11:36:51.063" UserId="3363" />
  <row Id="10206" PostId="9197" Score="1" Text="I am a big fan of &quot;on the stone pizza&quot;, but it has also it drawbacks. If @Dan is used to cook his pizza on  the rack, he will find that the &quot;heat capacity&quot; (see http://en.wikipedia.org/wiki/Heat_capacity) of the stone take its price in preheating time and energy consumption." CreationDate="2010-11-17T11:41:00.497" UserId="2882" />
  <row Id="10207" PostId="9195" Text="@Augenfeind I don't claim generality, but in MY oven the grill insert is shaped in such a way that almost impede convection." CreationDate="2010-11-17T11:43:24.320" UserId="2882" />
  <row Id="10208" PostId="9198" Text="I have a pizza stone and I did this the other day.  I used the oven and a pan of boiling water (with the oven off) to make a proofing cabinet, which worked great!  Then, turned the oven on, made sure the water was nice and steamy and baked my bread.  I didn't necessarily get more of a rise out of the bread, but it did give it a really wonderful crusty crust.  Pizza stone was unaffected." CreationDate="2010-11-17T12:26:04.237" UserId="3234" />
  <row Id="10209" PostId="9198" Score="2" Text="@Mild Fuzz Oh yeah, definitely. The potential problem is thermic shock, and the risk for that when using a baking pan full of water is pretty much none." CreationDate="2010-11-17T12:39:25.907" UserId="3342" />
  <row Id="10210" PostId="9192" Text="@belisarius: I'm sure you're right about conventional ovens. I think the microwave thing isn't just about how fast it is, though--microwaves penetrate the loaf, heating water on the inside as well as the outside. So steam is generated well inside the loaf at the same time as outside, causing the effect we all know." CreationDate="2010-11-17T14:27:29.907" UserId="3348" />
  <row Id="10212" PostId="9197" Text="@belisarius - you don't **have** to store the pizza stone in the oven, and while it does take longer to heat up in there, the resulting pizza is significantly better." CreationDate="2010-11-17T14:38:42.230" UserId="1816" />
  <row Id="10213" PostId="9194" Score="2" Text="you can cook frozen pizzas and such on a pizza stone rather than however the package says.  They are better that way." CreationDate="2010-11-17T14:39:22.777" UserId="1816" />
  <row Id="10214" PostId="9196" Text="try hot water in a hot thick walled pan plus spraying the sides (not bottom) of your oven about 3 times 30 seconds apart during your first few minutes of baking." CreationDate="2010-11-17T14:40:05.210" UserId="1816" />
  <row Id="10215" PostId="9192" Score="1" Text="@Bikeboy389 That was I tried to imply with the word &quot;uniform&quot;. Anyway be careful with *heating water on the inside as well as the outside.* as bread is not &quot;transparent&quot; for microwaves (surely MW penetrate deeper than infrared). You almost sure have seen that when defrosting food too quickly and got a nasty cooked oustside with a frozen inside." CreationDate="2010-11-17T14:41:34.313" UserId="2882" />
  <row Id="10216" PostId="9192" Text="BTW a nice non-scientific article on MOs in Wikipedia. http://en.wikipedia.org/wiki/Microwave_oven" CreationDate="2010-11-17T14:43:18.210" UserId="2882" />
  <row Id="10217" PostId="9200" Score="1" Text="it takes longer?  What temperature do you do your pizza at?" CreationDate="2010-11-17T14:44:44.080" UserId="1816" />
  <row Id="10218" PostId="9197" Text="@juskt Of course! The best pizza. Here in Argentina we use to cook pizza in a barbecue over the embers. That's great too." CreationDate="2010-11-17T14:46:43.123" UserId="2882" />
  <row Id="10219" PostId="9202" Text="Cooks Illustrated has an Irish soda bread that is baked in a Dutch oven.  It's excellent." CreationDate="2010-11-17T15:02:25.510" UserId="1816" />
  <row Id="10221" PostId="9192" Text="'A common misconception is that microwave ovens cook food &quot;from the inside out&quot;. In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods.'" CreationDate="2010-11-17T15:45:39.287" UserId="3388" />
  <row Id="10222" PostId="9192" Text="But I still don't understand why heating the water selectively would have this effect on the structure of the bread." CreationDate="2010-11-17T15:47:12.840" UserId="3388" />
  <row Id="10223" PostId="9176" Text="I'm glad you found it helpful." CreationDate="2010-11-17T16:20:58.163" UserId="3348" />
  <row Id="10224" PostId="1968" Score="1" Text="+1 for &quot;nonsense&quot; removed from the belly. :)" CreationDate="2010-11-17T17:01:42.030" UserId="2001" />
  <row Id="10225" PostId="9197" Score="1" Text="Sure, you don't **have** to store the stone in the oven, but it will give you better overall oven performance, even if you're not using it to cook directly on it." CreationDate="2010-11-17T17:11:30.570" UserId="3342" />
  <row Id="10226" PostId="9180" Score="2" Text="If you don't actually endorse the content of your answer then either don't post it, or post it with disclaimers.  As is, your answer just isn't complete; one has to follow the links to actually understand anything you're talking about.  This is more or less like posting a Wikipedia link as your answer; it's fine for certain types of questions **if** and **only if** you actually quote or paraphrase the relevant parts." CreationDate="2010-11-17T18:06:51.643" UserId="41" />
  <row Id="10227" PostId="9195" Score="2" Text="That is... highly disturbing.  I think I would be reluctant to eat that." CreationDate="2010-11-17T18:14:44.617" UserId="41" />
  <row Id="10229" PostId="9200" Score="2" Text="Are you pre-heating long enough? If the stone is all the way up to temperature it should actually cook the bottom of the pizza faster because it's directly transferring heat (conduction) rather than the convection of hot air. A convection oven might behave as you say, but I don't know for sure." CreationDate="2010-11-17T19:40:51.283" UserId="3348" />
  <row Id="10230" PostId="9112" Text="Fat is absolutely not a requirement for good bread. The best bread I've had was flour, salt, yeast, and water. Period." CreationDate="2010-11-17T19:48:51.297" UserId="2569" />
  <row Id="10231" PostId="9208" Text="welcome.  Do these dishes look like a typical American pepperoni pizza, or could one be made to?  If so, how?" CreationDate="2010-11-17T20:33:40.960" UserId="1816" />
  <row Id="10232" PostId="9209" Score="3" Text="while it is unlikely wikipedia will go away, a summary here would be helpful in case the link breaks." CreationDate="2010-11-17T21:06:11.497" UserId="1816" />
  <row Id="10233" PostId="9210" Score="1" Text="Did you mean to say &quot;a stead sliced from the roast or the entire roast&quot;?" CreationDate="2010-11-17T21:16:09.970" UserId="369" />
  <row Id="10234" PostId="9208" Text="They are thin-crust, but otherwise look like normal pizzas. Here are some pictures of Flammkuchen with different toppings: http://www.nicoletta-backtechnik.de/flamm.php" CreationDate="2010-11-17T21:50:54.820" UserId="3400" />
  <row Id="10235" PostId="9208" Text="Basically, it's just a thin-crust pizza, topped with sour cream + sugar + grated lemon rind, and then with sliced apples and chopped nuts. I like it without too much sour cream. They should be cooked in a very hot oven (gas mark 7)." CreationDate="2010-11-17T22:11:29.407" UserId="3400" />
  <row Id="10236" PostId="9215" Text="+1 for Maillard." CreationDate="2010-11-18T01:21:37.653" UserId="194" />
  <row Id="10237" PostId="9154" Score="4" Text="Note, it is generally considered poor form to hasten any such inheritance." CreationDate="2010-11-18T01:41:42.810" UserId="3406" />
  <row Id="10238" PostId="9142" Text="Ding! Ding! Ding!  We have a winner -- thanks!!!!" CreationDate="2010-11-18T02:16:26.090" UserId="1659" />
  <row Id="10239" PostId="9218" Text="at the bottom of the oven?  That does not seem safe." CreationDate="2010-11-18T02:34:30.050" UserId="1816" />
  <row Id="10240" PostId="9220" Score="1" Text="One word of advice: whatever you do, once you add the slurry don't cook for too long or get too hot (do not boil).  With enough heat, the starches will break down and the sauce will likely become runny again, except this time it will be runny with added corn starch flavor!" CreationDate="2010-11-18T02:58:04.413" UserId="1236" />
  <row Id="10242" PostId="9221" Score="1" Text="That would be 1 to 3 ratio" CreationDate="2010-11-18T07:19:29.760" UserId="3203" />
  <row Id="10243" PostId="9224" Text="What volume do you use per serve? I use .25 to .5 tsp per serve, with about four times that in COLD water to make slurry" CreationDate="2010-11-18T07:22:45.543" UserId="3203" />
  <row Id="10244" PostId="9179" Text="Warm the almonds up in the nukulator (Microwave oven) first until hot to the touch, but not starting to cook. Then they will slice better in the processor instead of breaking up" CreationDate="2010-11-18T07:27:32.530" UserId="3203" />
  <row Id="10245" PostId="9214" Score="1" Text="Often with salami you get an off smell from the salami fat and finger marks smeared on the casing from previous slicings. The meat itself is usually very well preserved and should be OK. Just wash the casing in hot water, dry with a paper towel, and you should be back in business" CreationDate="2010-11-18T07:34:28.047" UserId="3203" />
  <row Id="10247" PostId="9219" Score="2" Text="I don't understand the question. Usually when someone asks about food chemistry, it is because they see something happen and it isn't obvious why. Like if you never saw baking soda before, you would wonder why it made muffins fluffy. What is happening in this procedure that is surprising you and you want an explanation for?" CreationDate="2010-11-18T08:16:31.130" UserId="1393" />
  <row Id="10248" PostId="9217" Text="thats a it more then i was hoping to spend. $10-$15 on getting a honing steel seems more reasonable to me. The sharpener cost 3x as much as the knife did :) I'd rather save the $ and learn how to do it myself if that's not unreasonable. I wont rule out your suggestion completely, since it does have very good reviews on amazon. I was just hoping for a less costly solution, especially if it turns out i should replace the knife i linked above. thanks" CreationDate="2010-11-18T09:48:18.320" UserId="3405" />
  <row Id="10249" PostId="9217" Text="+1 This shapener really works." CreationDate="2010-11-18T12:13:03.153" UserId="2882" />
  <row Id="10250" PostId="9218" Text="It handles quite high temperatures." CreationDate="2010-11-18T12:39:40.983" UserId="149" />
  <row Id="10251" PostId="9208" Score="1" Text="To make it look like a pepperoni pizza, I would: (1) make a thin base of sweetened apple puree as for an apple tart, maybe tinted with a little bit of raspberry puree, (2) top it with the sour cream mixture, (3) top it with rounds of sliced apple and rely on cooking to change their colour, or rounds of sliced firm plum/peach." CreationDate="2010-11-18T14:04:16.790" UserId="3400" />
  <row Id="10252" PostId="9219" Text="@Michael I think the OP refers to the crumble appearance after mashing it - I never did it, though" CreationDate="2010-11-18T14:10:53.770" UserId="2882" />
  <row Id="10253" PostId="9221" Text="Fair enough. I can never keep the conversions straight." CreationDate="2010-11-18T14:17:03.143" UserId="3348" />
  <row Id="10254" PostId="9217" Score="2" Text="@merk: Keep in mind that a steel will not make a dull knife sharp. A sharp knife has a fine edge that folds over quickly in use. With a steel you can unfold this edge and restore sharpness a few times. Eventually, though, the knife just gets dull, and the steel won't fix it. So if you want sharp knives cheap you'll have to get a steel and a decent stone. Good stones aren't cheap either, mind you, and take practice to learn. I know how to use a stone, but I mostly use the sharpener above, FWIW." CreationDate="2010-11-18T14:24:13.340" UserId="3348" />
  <row Id="10255" PostId="9217" Text="Also because you seem concerned about it: There's nothing wrong with that knife. Properly sharpened and maintained it should last you for ages. And because I just thought of it: Bear in mind that as you get other good knives (and I bet you will) the cost of the electric sharpener will seem a lot less excessive compared to the amount of time you'd spend sharpening them on a stone." CreationDate="2010-11-18T14:26:18.177" UserId="3348" />
  <row Id="10256" PostId="9226" Score="2" Text="Actually, apple sauce can be a great way to make the cake moist." CreationDate="2010-11-18T14:56:38.320" UserId="1816" />
  <row Id="10257" PostId="9214" Score="1" Text="Always good advice: if it tastes bad, don't eat it" CreationDate="2010-11-18T15:00:57.787" UserId="2047" />
  <row Id="10258" PostId="9212" Score="1" Text="Like Aaronut said, there's a difference between bacteria spoiling and fats going rancid. Salami should be preserved enough that you don't have to worry much about bacteria, but fats will still go rancid at room temperature. Refrigeration will slow down both processes, though." CreationDate="2010-11-18T15:02:58.957" UserId="2047" />
  <row Id="10259" PostId="9229" Text="Your video link seems to be broken." CreationDate="2010-11-18T15:09:45.440" UserId="1672" />
  <row Id="10260" PostId="9219" Text="Why does boiling the tofu change its texture?" CreationDate="2010-11-18T15:25:18.187" UserId="149" />
  <row Id="10261" PostId="9229" Text="@Jefromi Worked for me. Probably a cache missbehaviour. Please test it now. Tnx!" CreationDate="2010-11-18T15:25:45.013" UserId="2882" />
  <row Id="10262" PostId="9229" Text="Aha, good now, after your edit. The 5min.com video didn't work, but the dailymotion one does." CreationDate="2010-11-18T15:30:00.150" UserId="1672" />
  <row Id="10263" PostId="9229" Text="@Jefromi Tnx for testing. Just as an aside note **for some weird reason** both work for me in my main browser. But as you pointed out, the 5min.com does not work when I open another browser. So I suspect a cache issue." CreationDate="2010-11-18T15:35:59.173" UserId="2882" />
  <row Id="10264" PostId="9222" Text="maybe more expensive ones will do almonds, but my cheap hand crank nut grinder only does softer, higher fat content nuts like pecans and walnuts.  It looks a lot like your last two linked." CreationDate="2010-11-18T15:39:24.100" UserId="1816" />
  <row Id="10265" PostId="9237" Text="Do the soy proteins not soften at all at the higher temp?" CreationDate="2010-11-18T16:47:23.070" UserId="2001" />
  <row Id="10266" PostId="9200" Score="1" Text="The stone should be preheated with the oven." CreationDate="2010-11-18T17:00:05.810" UserId="2001" />
  <row Id="10267" PostId="9240" Text="I've never had cornstarch form lumps on me. If you let a slurry stand for too long, the starch will settle out of it into an apparently solid layer, but just a little stirring will get you back to a lovely slurry. Cornstarch is really strange this way." CreationDate="2010-11-18T17:22:06.637" UserId="2569" />
  <row Id="10268" PostId="9240" Text="I'm glad you mention that settling problem because I always found that quality to be annoying.  Seems like I get involved and it's &quot;one more thing&quot; to worry about in the midst of preparing a meal.  That's why I mentioned the roux idea." CreationDate="2010-11-18T17:27:44.673" UserId="3413" />
  <row Id="10269" PostId="9217" Text="I knew about the difference between honing and sharpening. So i realize the steel wont help once the blade is dull and needs to be sharpened. I was under the impression though that a good knife properly maintained would only need to be sharpened once every 12-18 months? If so, i thought it would be cheaper to just find some professional place to do it for me. I assumed it would be better to let a professional do it, as opposed to me doing it with something like the device you linked. Or do you think that thing is just as good?" CreationDate="2010-11-18T17:40:14.527" UserId="3405" />
  <row Id="10270" PostId="9231" Text="Right now I'm not looking to sharpen the knife myself, just hone it since i'm under the impression honing needs to be done more frequently and is easier to do then sharpen the knife. Although michael above linked an automated sharpener that he says works very well. http://www.amazon.com/Henckels-32576-2309-Inch-Poly-Sharpening-Steel/dp/B00004RFMA/ How about a honing rod like that? It's closer to the cheap range but it's made by henckels. Also, any suggestions as to any chain stores i could take the knife to to get it sharpened? thanks" CreationDate="2010-11-18T17:45:00.453" UserId="3405" />
  <row Id="10271" PostId="9235" Text="I actually have something like that already, but it doesn't seem to do much, so i stopped using it." CreationDate="2010-11-18T17:47:08.720" UserId="3405" />
  <row Id="10272" PostId="9231" Text="That one is probably fine. It's hard to tell from the picture, but I don't think it's the &quot;ridges&quot; design." CreationDate="2010-11-18T17:49:05.613" UserId="2047" />
  <row Id="10273" PostId="7773" Score="1" Text="When I freeze my bacon I wrap each one around itself indvidually. This way I can take out just as much bacon as I need. I have also cooked it directly from frozen with success." CreationDate="2010-11-18T17:50:12.673" UserId="1675" />
  <row Id="10274" PostId="9231" Score="1" Text="A kitchen store like Williams-Sonoma or Sur la table will probably do it, or tell you where you can." CreationDate="2010-11-18T17:51:11.370" UserId="2047" />
  <row Id="10275" PostId="9235" Text="@merk - it works great on my Wustof, but I have seen it not work well on older knives.  I'd suggest a trip to your local place that does knife sharpening, then." CreationDate="2010-11-18T17:53:02.670" UserId="1816" />
  <row Id="10276" PostId="9238" Text="Sorry I can't tell you for sure, but I can give my experience. Last fresh turkey I bought, the fat under the skin went rancid in the two days I kept it refrigerated before brining it. I don't think it was kept properly at the store before I picked it up, to be honest. If your bird gets rancid, you'll be able to tell, believe me." CreationDate="2010-11-18T18:17:51.393" UserId="3348" />
  <row Id="10277" PostId="9217" Text="I've had my knives professionally sharpened, I've done them myself on a set of waterstones, and I've used the machine. I got the best results with the stones, but it took a long time (and wouldn't have been as good, if I hadn't already had some practice with woodworking tools). The pro job was about as good, but it cost something like $100 for four knives. The machine isn't as awesome, but it's good. I can do it as often as I feel like with a minimum of fuss, and I only shelled out the money once. I feel like it was well worth it." CreationDate="2010-11-18T18:25:05.647" UserId="3348" />
  <row Id="10278" PostId="9241" Score="1" Text="Another good option--if you have one--is a local Indian, African or even Thai market. These places routinely stock fairly large packages (much more than supermarket size) of spices like cumin, cardamom and turmeric for very good prices--sometimes less than the price of a single jar from the supermarket or places like Penzey's. The quality, in my experience, has been excellent. I guess they know they can do a volume business so prices are low, and they know their customers won't stand for crummy spices, so quality is good." CreationDate="2010-11-18T19:44:48.987" UserId="3348" />
  <row Id="10279" PostId="9238" Score="1" Text="I really don't believe anyone responsible enough is going to recommend you to eat something you've doubts about ..." CreationDate="2010-11-18T19:48:27.397" UserId="2882" />
  <row Id="10280" PostId="9233" Text="Yes, 17000 BTU is a restaurant-class burner (not the bigger ones)" CreationDate="2010-11-18T20:13:57.900" UserId="2882" />
  <row Id="10281" PostId="9237" Text="@Sobachatina: It's possible, but I very much doubt that it would have much of an effect even if it did.  Tofu is less than 10% protein.  It's mostly water, even the firm/extra firm kinds." CreationDate="2010-11-18T21:43:37.247" UserId="41" />
  <row Id="10282" PostId="9224" Text="I honestly never measure it :)" CreationDate="2010-11-18T23:19:30.817" UserId="3407" />
  <row Id="10283" PostId="9242" Text="Yes, we are going to freeze the turkey and then take it out to thaw on Monday. On Tuesday night we will start the brining process.  Thanks for the good advice. Every year the turkey trauma begins anew." CreationDate="2010-11-19T00:30:17.103" UserId="1184" />
  <row Id="10284" PostId="9241" Score="1" Text="Agreed -- those little bottles at the grocery store are not the way to go if you're going to be cooking any significant amounts.  Luckily, near my work there are both an Indian and African markets, and they're selling enough that the product is being turned over quickly, not sitting on the shelves for a year or more.  I've also found that in the Amish market near me, the place that sells candies also sells baking ingredients and bulk spices of more 'common' spices, too." CreationDate="2010-11-19T00:46:21.287" UserId="67" />
  <row Id="10286" PostId="9210" Text="I disagree that 'rib eye roast' and 'standing rib roast' are synonymous -- 'rib eye roast' might just be the eye (no rib bones), while 'standing' always includes ribs." CreationDate="2010-11-19T01:13:27.913" UserId="67" />
  <row Id="10289" PostId="9216" Score="1" Text="Cutting tomatoes with weight alone is an odd test -- they're actually one of the harder things to cut, as you want some irregularities in the knife edge to act as serations to damage the skin as you slice.  (that's slice, not chopping, as the downward-only force will result in exactly what you're describing, even with a good knife)" CreationDate="2010-11-19T02:18:41.887" UserId="67" />
  <row Id="10290" PostId="9217" Text="@merk : the 12-18 month estimate doesn't take into consideration how much you're using the knife, what surface you're cutting against, etc.  I can go years with nothing but honing, but I'm a home cook, so not chopping for hours each day, and I have more than one chef's knife (I hate having to stop to clean the meat-contaminated one), so I probably average less than 5 min of use per knife per day. ... but if I had a glass cutting board, I'd need to sharpen 'em once a month of not sooner." CreationDate="2010-11-19T02:25:26.887" UserId="67" />
  <row Id="10291" PostId="9237" Text="@Sobachatina @Aaronut plus those proteins have already had heck boiled out of them in the process of making the tofu." CreationDate="2010-11-19T02:42:44.387" UserId="1393" />
  <row Id="10292" PostId="9243" Text="i'm planning to get about 7 pounds of Lox. I'll let you know how it goes." CreationDate="2010-11-19T03:43:42.100" UserId="19" />
  <row Id="10293" PostId="9246" Score="1" Text="4 oz of lox per person would be quite a lot. That's a piece of lox about the size of a deck of cards. I'd expect people to want more like 2 oz or so. I might also put bagels at 3 halves per person. But I think you're well on with the cream cheese estimate per half-bagel." CreationDate="2010-11-19T03:47:41.310" UserId="3348" />
  <row Id="10295" PostId="9234" Text="Most roll sharpeners are actually like a manual version of the electric sharpener, and may be a good halfway point between cheaping out and going all out. I have to say, though, that I wouldn't use one as often as you do, opting to steel most of the time and only use the sharpener every third or fourth time at most. I suspect you wouldn't find a significant loss of performance." CreationDate="2010-11-19T04:06:23.113" UserId="3348" />
  <row Id="10296" PostId="9235" Text="@merk: I think one like that won't do much if your knife is truly dull. It's a hone rather than a sharpener. If you got your knives sharp, then used a sharpener like this on a regular basis, you'd probably have good results." CreationDate="2010-11-19T04:07:52.770" UserId="3348" />
  <row Id="10297" PostId="9245" Score="2" Text="I think with this method you risk getting trained by a home cook, with all the potential for awesomeness, but also the potential for food superstition or passed-down misinformation, or someone who only knows how to do one or two things well. Just like if you tried to go to Indiana and find a &quot;native&quot; to learn from. Not that I have anything against Indiana. It seems a bit romantic to assume that any local will know better than someone who knows the food AND has training. I reject that Madhur Jaffrey, who is Indian, writes cookbooks that are un-Indian because she's professional." CreationDate="2010-11-19T04:17:25.913" UserId="3348" />
  <row Id="10298" PostId="9249" Text="Ah, nice suggestions for pans that take seasoning. I'm going to withhold calling this the solution for a bit to see what I hear, but this seems solid. One concern I have is that the stoneware and cast iron seem a little heavy for a quick cook process like broiling. Perhaps a carbon steel pan like a traditional crepe pan might be good, though. Thanks." CreationDate="2010-11-19T04:23:24.533" UserId="3348" />
  <row Id="10299" PostId="9225" Score="2" Text="Veganizing it and improving the quality are pretty much contradictory goals: cake recipes are tricky and finely tuned. I wouldn't try to adapt an existing recipe. Instead, take a recipe that was developed to be vegan from the start and make that instead. You'll probably have a superior product in the end." CreationDate="2010-11-19T04:27:22.580" UserId="218" />
  <row Id="10300" PostId="309" Text="on the other hand, couldn't this be considered a question about food handling and storage, which is on topic?" CreationDate="2010-11-19T06:52:50.653" UserId="3418" />
  <row Id="10301" PostId="1010" Text="If I understand correctly, your first and second sentences appear to contradict on another." CreationDate="2010-11-19T06:54:25.287" UserId="3418" />
  <row Id="10302" PostId="8868" Text="I was unsure if my recipe or method was the problem Augenfeind. I do thank you for the reply though as this defines my problem as more method possibly than ingredients. Sounds to me like more play and testing! Oh Yummy. Will Santa have a Cuisinart for me this year? I'll let you all know." CreationDate="2010-11-19T10:29:40.913" UserId="3248" />
  <row Id="10303" PostId="9247" Score="1" Text="you forgot freshly ground black pepper and Maldon's salt on your ingredients list :)." CreationDate="2010-11-19T11:04:16.820" UserId="210" />
  <row Id="10304" PostId="8871" Text="I found the 'Textures: A hydrocolloid recipe collection' educational and useful for a solution to my problem and the ice machine will solve the formation of a carvable soft ice cream. Thanks again everyone." CreationDate="2010-11-19T11:51:14.383" UserId="3248" />
  <row Id="10305" PostId="7436" Text="I did happen to find some smaller &quot;baby&quot; turnips at the Farmer's Market, and they were much more appealing. Thanks!" CreationDate="2010-11-19T13:21:04.593" UserId="1769" />
  <row Id="10306" PostId="9243" Text="Don't forget to provide alternatives for those (like my sister) who can't stand lox." CreationDate="2010-11-19T14:17:12.363" UserId="2569" />
  <row Id="10308" PostId="9252" Text="Thanks, I think I will just go for a gas grille with a smoke chamber just in case I need anything from wood." CreationDate="2010-11-19T14:32:54.790" UserId="3416" />
  <row Id="10309" PostId="8868" Text="As I understand it, the stirring process incorporates air into the mixture and this is what causes the ice cream to be softer. It's the difference between a frozen foam and a solid block of ice. I think it's probably hard to get enough air into ice cream without a machine--though I've had only mixed results with a machine also" CreationDate="2010-11-19T15:15:09.797" UserId="3348" />
  <row Id="10310" PostId="4342" Text="Only thing missing -- briquettes start easier in charcoal chimneys   than lump does.  (The uniform shape makes the heat draw though it better.)" CreationDate="2010-11-19T15:46:25.670" UserId="2381" />
  <row Id="10311" PostId="9261" Text="You mean substituting two egg yolks for one full egg, right?" CreationDate="2010-11-19T15:48:26.283" UserId="1672" />
  <row Id="10312" PostId="9260" Score="1" Text="As the recipe itself mentions -- freeze the already baked muffins.  Muffins tend to freeze well." CreationDate="2010-11-19T15:49:48.370" UserId="67" />
  <row Id="10313" PostId="9263" Text="Ooh, good tip, thank you! I will try this one." CreationDate="2010-11-19T15:51:44.313" UserId="2065" />
  <row Id="10314" PostId="9261" Text="@Jefromi - yes, so it becomes 2 eggs and 2 egg yolks instead of 3 eggs in that recipe." CreationDate="2010-11-19T15:58:10.140" UserId="1816" />
  <row Id="10315" PostId="9249" Text="I find that dual layer pans, foil, and/or baking stones all weather the broiler without much mess." CreationDate="2010-11-19T16:01:35.890" UserId="201" />
  <row Id="10316" PostId="9267" Score="2" Text="[Mmmmm, 64 slices of American cheese...](http://videosift.com/video/Mmmmmm-64-slices-of-American-cheese)" CreationDate="2010-11-19T16:16:46.360" UserId="41" />
  <row Id="10317" PostId="9267" Text="@Aaronut Your video can only be streamed within USA :(" CreationDate="2010-11-19T16:34:28.103" UserId="2882" />
  <row Id="10318" PostId="9272" Score="1" Text="Can you define butter spread for us? Do you mean margarine or other non-butter spreads? Or is there some spread that uses butter as a component that you're referring to?" CreationDate="2010-11-19T16:48:02.933" UserId="3348" />
  <row Id="10319" PostId="9272" Score="1" Text="Most things I've seen marked &quot;butter spread&quot; in the store have a subtitle or ingredient list explaining what they actually are." CreationDate="2010-11-19T16:50:37.267" UserId="1672" />
  <row Id="10320" PostId="9273" Text="Thanks a million for the excellent answer, now if only I could give you a million up votes for this one. :)" CreationDate="2010-11-19T16:52:45.053" UserId="3416" />
  <row Id="10321" PostId="9243" Text="If you have leftovers, don't throw them out. Lox freezes pretty well, as do bagels. Defrost the bagel in the microwave, let a frozen slice of lox thaw on the counter (don't microwave!), then toast the bagel. Almost as good as new (depending on how long it's been in the freezer)." CreationDate="2010-11-19T17:29:32.723" UserId="452" />
  <row Id="10322" PostId="9275" Score="2" Text="Yep. _Butter Spreads_ are usually a mix of butter and vegetable oil (that you may prepare in-house processing the ingredients COLD)" CreationDate="2010-11-19T17:30:49.497" UserId="2882" />
  <row Id="10324" PostId="9267" Text="@belisarius: Best I can do.  I'm in Canada, if I could find a better one I would.  I'm sure most people will get the reference anyway. ;)" CreationDate="2010-11-19T17:40:13.247" UserId="41" />
  <row Id="10325" PostId="9277" Score="2" Text="Given that we're talking about processed cheese, there's not much quality to begin with.  I'm giving this a pass on the culinary uses rules simply because American cheese isn't actually something I think of as a *food*." CreationDate="2010-11-19T17:41:50.670" UserId="41" />
  <row Id="10326" PostId="9267" Text="@Aaronut Sorry, don't know what to search for. No cultural references to 64 bottles of beer .. err slices of cheese here." CreationDate="2010-11-19T17:41:59.973" UserId="2882" />
  <row Id="10327" PostId="9267" Text="@belisarius: http://www.snpp.com/episodes/1F01.html" CreationDate="2010-11-19T17:43:37.253" UserId="41" />
  <row Id="10328" PostId="9277" Text="freezing it is my suggestion, too -- the texture might change a little, but it will certainly still melt just fine when thawed." CreationDate="2010-11-19T17:43:37.750" UserId="1415" />
  <row Id="10329" PostId="9267" Text="@Aaronut Ahhh Ok. I understand now. Poor @Tom!" CreationDate="2010-11-19T17:46:20.953" UserId="2882" />
  <row Id="10330" PostId="9213" Text="Specifically looking for someone who has a CM and has (or has not) successfully made quality toasted bread." CreationDate="2010-11-19T17:55:28.663" UserId="3404" />
  <row Id="10331" PostId="9215" Text="Thank you for the background and theoretical underpinnings of toasting bread.  Some of these models advertise specific and dedicated broil, bake, etc. methods -- leading me to believe that they are legitimate little ovens in the own right without MW power added.  I still need to know if a Convection Microwave can or cannot toast bread." CreationDate="2010-11-19T17:56:55.307" UserId="3404" />
  <row Id="10332" PostId="9215" Score="1" Text="@Mark: A convection microwave cannot *ipso facto* toast bread.  That is why microwave/toaster ovens exist.  If you want to know whether or not a *specific* convection microwave might be different from the others then you'll need to be more specific with your question - or better yet, contact the manufacturer.  But in general, unless you specifically see a line in there advertising an ability to toast, then it can't toast." CreationDate="2010-11-19T18:02:25.753" UserId="41" />
  <row Id="10333" PostId="9216" Text="really? I always thought of tomatoes as one of the easier things to cut and that the knife should be able to start cutting through the skin of the tomatoe before the downward force starts pushing the tomatoe skin in." CreationDate="2010-11-19T18:02:59.357" UserId="3405" />
  <row Id="10334" PostId="9217" Text="I don't use it that often. I like to cook but i work so i don't get to cook that often. My average is probably the same as yours, or less. And i use a plastic cutting board. I prefer plastic since it's not that hard, and it's cheap so when it gets too marked up i can just replace it. I found a place that does knife sharpening, seems to have gotten good reviews and their prices seem very reasonable to me - $6 a knife. So i think i am going to give them a try and if they do a good job, then i'll just pick up a decent honing steel. http://www.iamprosharp.com thats the place i found" CreationDate="2010-11-19T18:08:12.473" UserId="3405" />
  <row Id="10335" PostId="8764" Text="As @Joe suggested below, turn the heat down a little and let it bake longer." CreationDate="2010-11-19T18:10:11.643" UserId="641" />
  <row Id="10336" PostId="9272" Text="@Jefromi While you are right about the ingredient lists, perhaps for the sake of the site's international diversity, it's not so bad to explain a little what those &quot;common terms&quot; or &quot;shelf commodities&quot; mean. In my country (as an example) you can't use the label &quot;butter&quot; if the product contains vegetal by-products." CreationDate="2010-11-19T18:20:48.350" UserId="2882" />
  <row Id="10337" PostId="9272" Text="@belisarius: True, true. I figured since there were possibly multiple formulations of &quot;spread butter&quot; it might be helpful to be specific." CreationDate="2010-11-19T18:33:53.413" UserId="1672" />
  <row Id="10338" PostId="9281" Text="Yes, where we live one can only get finely ground blackpepper" CreationDate="2010-11-19T19:37:32.023" UserId="3416" />
  <row Id="10339" PostId="9281" Text="@Simmerdown Thanks for the correct word: &quot;ground&quot;!" CreationDate="2010-11-19T19:39:21.680" UserId="2882" />
  <row Id="10340" PostId="9276" Text="Thanks for this useful answer." CreationDate="2010-11-19T19:54:37.307" UserId="3416" />
  <row Id="10341" PostId="9210" Text="it seems that 'rib eye roast' also goes by the name 'delmonico roast' : http://www.recipetips.com/glossary-term/t--35218/rib-eye-roast-beef.asp ; http://www.foodsubs.com/MeatBeefRibs.html ; http://missvickie.com/howto/meat/meatbeefnames.html ; and a picture, sans-bones : http://www.newbrunswicksteakco.com/usda-rer.html" CreationDate="2010-11-19T20:11:16.330" UserId="67" />
  <row Id="10342" PostId="9282" Text="Never did it, but I'm curious! Isn't it too &quot;starchy&quot;?" CreationDate="2010-11-19T20:11:20.603" UserId="2882" />
  <row Id="10343" PostId="9210" Text="@Joe - edited.  Thanks." CreationDate="2010-11-19T20:15:25.590" UserId="1816" />
  <row Id="10344" PostId="3862" Text="Also often high in vitamin D, handy in the winter months." CreationDate="2010-11-19T20:16:43.190" UserId="201" />
  <row Id="10345" PostId="9282" Score="1" Text="In my experiences, it is similar to pasta water...so it is a little &quot;thicker&quot; than plain water. I tend not to peel my potatoes, so it is also a bit darker." CreationDate="2010-11-19T20:22:58.050" UserId="1769" />
  <row Id="10346" PostId="9283" Text="Thanks, I have seen the smoke box thing mentioned on Primal Grill with Steven Raichlen." CreationDate="2010-11-19T20:44:19.497" UserId="3416" />
  <row Id="10347" PostId="9269" Text="I'm definitely gonna try the crescent rolls." CreationDate="2010-11-19T21:07:45.080" UserId="3423" />
  <row Id="10348" PostId="9287" Text="That's a good point. I don't think we have any 1/4 sheets or metal bakers that aren't some variety of nonstick, and I'm sure they're bad for broiling for that reason too." CreationDate="2010-11-19T21:31:47.460" UserId="3348" />
  <row Id="10349" PostId="9249" Text="I found a source for carbon steel 1/4 sheet pans online, so I'm going to look at one of those. I still don't want to go as far as something really heavy because I don't want to have to preheat the sheet like you'd have to with stoneware or cast iron (otherwise you risk leaving the bottom raw while the top is nicely done)." CreationDate="2010-11-19T21:33:41.907" UserId="3348" />
  <row Id="10350" PostId="9215" Text="@Aaronut: convection microwaves typically advertise many different modes: Microwave, Microwave/Convection and Convection as separately available exclusive modes." CreationDate="2010-11-19T22:00:49.503" UserId="3404" />
  <row Id="10351" PostId="6113" Text="My in-laws only use white pepper. I like it fine, but a little goes a really long way. They will use it as if it were black pepper, which means that some things that would be delicious with a large amount of black pepper are uniformly wretched at their house." CreationDate="2010-11-19T22:09:10.193" UserId="3348" />
  <row Id="10352" PostId="9277" Score="1" Text="Mmmm... grilled cheese... It's one of those things that's actually *better* when made with the pasteurized processed stuff. (The other being mac &amp; cheese, which is much better when made with neon-orange powder than with actual cheddar. Save the good cheese for eating out of hand.)" CreationDate="2010-11-19T22:18:40.800" UserId="2569" />
  <row Id="10353" PostId="9287" Text="Yeah, worse comes to worse, you can attack a stainless steel pan with oven cleaner. Can't do that with aluminum or non-stick." CreationDate="2010-11-19T22:24:28.707" UserId="2569" />
  <row Id="10354" PostId="9249" Score="1" Text="+1 for foil. The easiest type of cleaning is the type you don't have to do." CreationDate="2010-11-19T22:25:11.420" UserId="2569" />
  <row Id="10355" PostId="9272" Text="the ingredient list says vegetable oil, butterfat, milk oil, emulsifier, etv" CreationDate="2010-11-19T22:43:20.527" UserId="3425" />
  <row Id="10356" PostId="9296" Score="4" Text="Being one of those who leave butter out on a regular basis, it should be fine.  Oxygen will make the butter go bad faster, but since it's still in the box and tightly wrapped in paper, you probably won't notice any difference.  That and the fact that the temperature in your trunk probably stays on the cooler side of the range during the winter, it wasn't warm enough to cause any damange." CreationDate="2010-11-19T23:02:39.583" UserId="3234" />
  <row Id="10357" PostId="9246" Text="4 oz would be a quarter pound, so if you think of a quarter pound burger from your favorite burger joint, it would be a healthy portion of Lox.  Guess it would depend on how thinly it's slices, how roughly it's placed on the bagel and how much people like their Lox." CreationDate="2010-11-19T23:05:58.003" UserId="3234" />
  <row Id="10358" PostId="9215" Text="@Mark: If that is the case and you are certain that the convection mode is true convection (exposed heating elements are a bad sign), then yes, it will toast.  However, it will do so rather slowly and inefficiently.  If you are not going to get a microwave toaster oven (for which there are several range models that also do convection) then you are honestly better off buying a $20 toaster for your toast." CreationDate="2010-11-19T23:34:31.010" UserId="41" />
  <row Id="10359" PostId="9215" Text="One exception I can think of is if the unit has a broiler or grill; that would be fairly effective at toasting bread." CreationDate="2010-11-19T23:38:04.313" UserId="41" />
  <row Id="10360" PostId="9296" Text="@FoodTasted: I am fairly certain that the primary means of oxidation in butter is photo-oxidation (not oxygen, despite it sounding similar to &quot;oxidation&quot;).  Leaving butter unwrapped might cause it to lose moisture faster, but the real risk for rancidity is leaving it exposed to *light*." CreationDate="2010-11-19T23:56:05.273" UserId="41" />
  <row Id="10361" PostId="9291" Text="Thanks, not really that sensitive, if you happen to be familiar with Caribbean cooking where they use a lot of ground black pepper, even the slightest of disturbance of the pepper will trigger a sneeze,I usually get rid of the little shake bottle that the pepper sometimes come in and dispense carefully, still the sneeze, I think the dust mask will work, maybe I can decorate them to look a little more kitchen-like, I do not care if I look like a pest control worker, as long as I do not sneeze." CreationDate="2010-11-20T00:18:30.977" UserId="3416" />
  <row Id="10362" PostId="9243" Text="How large are the people?  I'd plan differently if I was serving a football team than if I was serving a bunch of skinny models." CreationDate="2010-11-20T01:22:15.663" UserId="67" />
  <row Id="10363" PostId="9287" Text="That was my first reaction too ... 'non stick?  under the broiler?'  I don't think *any* of them are rated for that sort of heat.  I'd get a dedicated ' [broiler pan](http://www.amazon.com/Whirlpool-4396923RW-Porcelain-Broiler-Grid/dp/B001AAHW78/ref=sr_1_2?ie=UTF8&amp;qid=1290216788&amp;sr=8-2) '" CreationDate="2010-11-20T01:34:37.537" UserId="67" />
  <row Id="10364" PostId="9243" Score="2" Text="Aren't questions like this off topic on this site?" CreationDate="2010-11-20T02:56:34.070" UserId="3367" />
  <row Id="10365" PostId="9249" Text="@bikeboy389: The stoneware pans are actually better than you'd think for heat conduction. Not nearly as bad as cast iron" CreationDate="2010-11-20T02:59:51.080" UserId="218" />
  <row Id="10366" PostId="8947" Score="1" Text="This assumes that the pasta doesn't give anything back to the water, which is does (starch), so it won't be an accurate measure.  And for something like this in a science lab, you'd just evaporate the liquid by putting it in a low but vented oven, then compare the weight of what remains vs. the weight of the pot cleaned." CreationDate="2010-11-20T03:58:18.310" UserId="67" />
  <row Id="10367" PostId="9296" Text="Like FoodTasted, we also keep a permanent stick of &quot;counter butter&quot; in a light-proof butter dish and have had no issues.  The few rare times the butter went bad, it was plenty evident before it got near our mouths." CreationDate="2010-11-20T04:05:01.390" UserId="1236" />
  <row Id="10368" PostId="9299" Text="agreed -- pre-bake or microwave, then you should have a good 30min to reheat or get a crust on it while you rest the bird." CreationDate="2010-11-20T04:06:50.063" UserId="67" />
  <row Id="10369" PostId="9272" Text="@Fitri Ha! So ... &quot;vegetable oil&quot; ... unnamed vegetal ... &quot;butterfat&quot; ... but not butter ... &quot;milk oil&quot; ... sure! and cow eggs too! ... emulsifier,etv ... &lt;choke... just plain venom&gt; ... I prefer McD's (just because burgers come without labels)" CreationDate="2010-11-20T05:10:52.037" UserId="2882" />
  <row Id="10370" PostId="9296" Text="@Aaronut, There are 2 times of oxydation of dairy products, autooxidation, which involves the catalytic deterioration of lipids in the presence of oxygen and Photo-catalysed oxidation which is the reaction to light.  In either case, oxygen plays a roll as described at the following site: http://www.ncbi.nlm.nih.gov/pubmed/19140897 &#xA;&#xA;Either way, the less you have of each, the better off you are." CreationDate="2010-11-20T06:08:11.643" UserId="3234" />
  <row Id="10371" PostId="9302" Text="Oddly, when this was asked in the past, it wasn't tagged 'wine'.  I've fixed that oversight : http://cooking.stackexchange.com/questions/1332/what-is-a-substitute-for-red-or-white-wine-in-a-recipe" CreationDate="2010-11-20T12:06:57.763" UserId="67" />
  <row Id="10372" PostId="9300" Score="2" Text="Are you measuring by volume or weight?  Many people use 1:1 by volume, but others use 1:1 by weight, which is much less fat (I've always gone with a heaping Tbsp of flour for each Tbsp of fat).  Also, butter isn't fully fat, so would cut it down even more.  I don't know exact proportions it all works out to, though.  (it makes a rather thick glob ... almost looks like clay, or like after you've mixed tile grout correctly)" CreationDate="2010-11-20T12:21:20.320" UserId="67" />
  <row Id="10373" PostId="9281" Text="@Simmerdown Have you considered getting some peppercorns and a mill delivered if you can not obtain them locally?  Freshly milled pepper tends to be more flavourful and less inclined to set-off sneezing." CreationDate="2010-11-20T13:12:50.073" UserId="3432" />
  <row Id="10374" PostId="9301" Score="1" Text="What time &amp; temp did you reheat at?  Also, did you crowd them while reheating and/or on a wire rack to allow good air circulation (to allow any moisture to evaporate)?" CreationDate="2010-11-20T14:21:49.000" UserId="67" />
  <row Id="10375" PostId="9301" Text="And also ... what was the _starting_ temp. Was the food cold, or ambient temp when you started reheating?" CreationDate="2010-11-20T15:29:01.023" UserId="2882" />
  <row Id="10376" PostId="9301" Score="2" Text="And a third question... did you transport the croquettes warm or cold? If cold, how did you let them cool down? I would think that if you let them cool down on a wire rack, they're much less likely to get soggy in the first place than, say, if you put them in a container while they're still warm and steaming." CreationDate="2010-11-20T15:58:32.333" UserId="1163" />
  <row Id="10378" PostId="9292" Text="I have also heard that a pinch of baking soda can remove the &quot;bitterness&quot; or acidity from tea that has steeped for too long...it softens the tannis." CreationDate="2010-11-20T17:05:21.647" UserId="1769" />
  <row Id="10379" PostId="9301" Text="I'm more concerned about what the croquette actually was, since the term can mean so many different things.  Would help a lot with tagging too." CreationDate="2010-11-20T17:52:05.233" UserId="41" />
  <row Id="10380" PostId="9300" Score="2" Text="The minimum amount is whatever it actually takes to coat the flour.  If you've got loose flour that won't incorporate, you haven't used enough.  I'm not sure exactly what ratio that is, but I never even measure, personally..." CreationDate="2010-11-20T18:01:30.620" UserId="41" />
  <row Id="10381" PostId="9301" Text="@Joe, I reheated them during 3' in a small toaster oven (I don't know the temperature). I didn't crowd them, and they were placed on a wire rack. @Eric, @Belisarius, I transported them on tissue paper, but in an open glass container immediately after frying, all in all I reheated them maybe 30' afterwards." CreationDate="2010-11-20T18:37:05.170" UserId="641" />
  <row Id="10382" PostId="9301" Score="1" Text="@Aaronut, I'm talking about the dutch croquette whee the crunch is extra important. http://en.wikipedia.org/wiki/Croquette#Netherlands" CreationDate="2010-11-20T18:39:18.240" UserId="641" />
  <row Id="10383" PostId="661" Text="@Joe: Azeotropes aren't formed by chemical reaction. They're simply mixtures in which the components boil at the same proportional rate. (And alcoholic drinks aren't necessarily azeotropes, far as I know; the alcohol may indeed boil off faster than the water, just not enough to actually matter for cooking purposes.)" CreationDate="2010-11-20T19:09:22.830" UserId="1672" />
  <row Id="10384" PostId="9305" Score="7" Text="Make soup stock!" CreationDate="2010-11-20T19:29:01.507" UserId="201" />
  <row Id="10385" PostId="9305" Score="1" Text="You may also consider the fat for preparing schmatlz! http://en.wikipedia.org/wiki/Schmaltz" CreationDate="2010-11-20T19:42:29.420" UserId="2882" />
  <row Id="10386" PostId="9314" Text="AFAIK, golden syrup is a byproduct of the sugar cane refinement process ... are you asking for substitutes?" CreationDate="2010-11-20T21:54:36.440" UserId="2882" />
  <row Id="10387" PostId="9318" Text="Gazpacho with the crusty bits it the best!" CreationDate="2010-11-20T23:31:39.830" UserId="3203" />
  <row Id="10388" PostId="9316" Text="Bake bread with crust she likes? `:P`" CreationDate="2010-11-20T23:40:52.770" UserId="2925" />
  <row Id="10390" PostId="9315" Text="Where's your -16 votes for suggesting something else other than Lox?" CreationDate="2010-11-20T23:50:56.913" UserId="3203" />
  <row Id="10391" PostId="391" Text="I went to a cooking class recently and learned a simple technique for reducing nuts to smaller sizes. The instructor used his 8&quot; chef knife on its side to quickly pulverize some cashews. Instead of chopping them into small pieces, crushing them worked equally well and many times faster. I was surprised I'd never thought of it (or seen it) before." CreationDate="2010-11-20T23:52:53.193" UserId="91" />
  <row Id="10392" PostId="9245" Text="I made no mention of Madhur Jaffrey. I said &quot;Most books&quot;, not all. Professional chiefs are great, but they don't often make authentic traditional food. Does Jamie Oliver make English food..." CreationDate="2010-11-21T01:50:11.810" UserId="3203" />
  <row Id="10393" PostId="9300" Text="@Aaronut - your comment is the closest thing to an answer I've seen so far." CreationDate="2010-11-21T02:17:19.553" UserId="1816" />
  <row Id="10394" PostId="9313" Text="A simple syrup is a great way to go for moistness." CreationDate="2010-11-21T02:18:05.390" UserId="1816" />
  <row Id="10395" PostId="9323" Text="Do all brands of golden syrup taste the same?" CreationDate="2010-11-21T02:24:24.840" UserId="229" />
  <row Id="10396" PostId="9314" Text="I'm asking how to make it at home, or at least a close approximation." CreationDate="2010-11-21T02:25:14.620" UserId="229" />
  <row Id="10397" PostId="9310" Text="Thanks! I would have upvoted this if I had enough rep lol" CreationDate="2010-11-21T02:33:08.340" UserId="3425" />
  <row Id="10398" PostId="9320" Text="I had a girlfriend who had TMJ ... it's entirely possible that avoiding crusts is a pain management issue, and not just pickiness." CreationDate="2010-11-21T02:34:45.000" UserId="67" />
  <row Id="10399" PostId="9321" Text="Wow- good idea but poached bread sounds revolting! I suppose crustless bread doesn't sound all that good to begin with." CreationDate="2010-11-21T02:47:48.713" UserId="2001" />
  <row Id="10401" PostId="9321" Text="Yeah...the purist in me feels somewhat heretical for suggesting it, but the scientist in me is curious.  Sort of a dumpling-type thing..." CreationDate="2010-11-21T02:50:44.917" UserId="2925" />
  <row Id="10402" PostId="9295" Text="I've had butter that smelled and initially tasted fine, but the aftertaste was distinctly rancid; probably just on the edge." CreationDate="2010-11-21T02:54:40.623" UserId="2925" />
  <row Id="10404" PostId="9318" Text="@Julio Please, please. Post a pointer to a good salmorejo recipe. (pero una buena de verdad)" CreationDate="2010-11-21T06:36:10.897" UserId="2882" />
  <row Id="10405" PostId="9321" Text="@Sobachatina Ever had a bagel, that's poached bread right there." CreationDate="2010-11-21T08:21:21.830" UserId="3432" />
  <row Id="10407" PostId="9327" Text="I was looking for the 'magic number', but your answer is comprehensive and actually what I do in practice, so thumps up!" CreationDate="2010-11-21T08:57:13.750" UserId="641" />
  <row Id="10408" PostId="9321" Text="@Orbling: Sure, they're boiled first, but then they're baked... I have to imagine that's important too." CreationDate="2010-11-21T13:53:43.443" UserId="1672" />
  <row Id="10409" PostId="9321" Score="1" Text="@Jefromi Granted, but you can see in them what happens to the dough.  Dumplings of various types are pure steamed bread, well soda bread usually, enjoyed the world over - not quite the same though. ;-)" CreationDate="2010-11-21T14:27:36.453" UserId="3432" />
  <row Id="10410" PostId="9321" Score="1" Text="@Orbling: So perhaps [baozi](http://en.wikipedia.org/wiki/Baozi) would be a better example - and possibly a helpful answer, too!" CreationDate="2010-11-21T14:30:13.147" UserId="1672" />
  <row Id="10411" PostId="9300" Score="1" Text="I am not sure if you are interested in substitutions, but I have used Earth Balance (Soy-based, 11g total fat per tablespoon) for gravies and have been very satisfied with the results. A tablespoon of butter is also 11g, but Earth Balance markets itself with non-GMO, and better-than-normal-fat-is hooks." CreationDate="2010-11-21T14:34:36.727" UserId="15" />
  <row Id="10412" PostId="9334" Text="Just to clarify: This is tagged `[sauce]` and you mention a cream sauce in the question; are you asking about making a spinach *sauce* specifically or just preparing spinach in general?" CreationDate="2010-11-21T16:19:57.067" UserId="41" />
  <row Id="10413" PostId="9334" Text="Removed. Was a bit eager with the tags." CreationDate="2010-11-21T16:44:56.497" UserId="2845" />
  <row Id="10414" PostId="9321" Text="@Orbling- good point. I thought of dumplings- but I still would want a dumpling the size of a loaf." CreationDate="2010-11-21T16:46:43.750" UserId="2001" />
  <row Id="10415" PostId="9335" Text="That sounds good. Will try it tomorrow. Thanks!" CreationDate="2010-11-21T18:02:25.227" UserId="2845" />
  <row Id="10416" PostId="9336" Text="Isn't frozen spinach supposed to be better (they always say: &quot;frozen within 5 minutes after crop)? I'll get it fresh next time, I'm really disappointed by the taste of this one." CreationDate="2010-11-21T18:04:04.523" UserId="2845" />
  <row Id="10417" PostId="9337" Score="1" Text="I can't even imagine having spinach without garlic." CreationDate="2010-11-21T18:24:35.867" UserId="2569" />
  <row Id="10418" PostId="9330" Score="1" Text="Testing is a good method: standard labels for chicken are quite poor (free-range is meaningless in Canada and the US).  Cook it, taste it, try different brands and farms. As an ex-chicken farmer, fat content is strongly related to the speed that the birds are raised and what they eat." CreationDate="2010-11-21T18:48:36.197" UserId="201" />
  <row Id="10419" PostId="9260" Text="I had noticed that before I posted the question but this solution didn't help as I had run out of muffin cases and didn't have time to get more. (Yes, I am aware that I could have baked them without cases in a well-greased tin.)" CreationDate="2010-11-21T21:32:40.857" UserId="2065" />
  <row Id="10420" PostId="9336" Text="The only problem I have is I am not sure how the frozen spinach is prepared.  I know it's cooked one way or another and the method of cooking will determine how much better or worse it is for you.  I do like corn and peas frozen, but that's mostly because they aren't really cooked beforehand.  Not that I have anything wrong with frozen, but sometimes fresh is just better." CreationDate="2010-11-21T22:42:50.840" UserId="3234" />
  <row Id="10421" PostId="9336" Text="I don't think any vege matter is &quot;better&quot; frozen. Unless you actually want the cellular structure destroyed?" CreationDate="2010-11-21T22:59:49.497" UserId="3203" />
  <row Id="10422" PostId="9335" Text="Feta is great, but can also use cottage cheese or actual home made soft cheese" CreationDate="2010-11-21T23:00:05.270" UserId="3203" />
  <row Id="10423" PostId="9336" Score="4" Text="@TFD: [Another old wives' tale.](http://en.wikipedia.org/wiki/Frozen_food)  Every frozen vegetable you buy has been quick-frozen, such as with liquid nitrogen, which prevents any significant ice crystals from forming in the cellular structure.  If you freeze it *yourself*, then yes, you *might* experience such a problem.  Frozen vegetables are likely to be more nutritious than fresh, unless you can get them *really* fresh; they just tend to be a lot less crisp." CreationDate="2010-11-21T23:30:36.887" UserId="41" />
  <row Id="10424" PostId="9321" Text="@Sobachatina There's a lovely scottish pudding called a Clootie dumpling which the way I've made it and seen it made is very large, I cook it in a wide stock pot!  Mind you, that has whisky in it. :-)" CreationDate="2010-11-22T00:18:42.810" UserId="3432" />
  <row Id="10425" PostId="9321" Text="@Jefromi Definitely, one of the ones I had in mind when I said dumplings, I do love baozi." CreationDate="2010-11-22T00:19:28.113" UserId="3432" />
  <row Id="10427" PostId="9301" Text="@belisarius -- answer the question, as I think you likely had the correct problem -- immediately moving the hot items into a container would've caused them to steam as they cooled down, losing the crunch, even with it being open.  (and GUI Junkie -- I've never seen a toaster oven with a tight seal, so although it might've contributed slightly, it probably wasn't the main culprit.)" CreationDate="2010-11-22T02:53:03.233" UserId="67" />
  <row Id="10428" PostId="9346" Score="1" Text="Ouch. Still, the chunks I have at the bottom are too yellow and too large to *just* be salt. :)" CreationDate="2010-11-22T02:59:10.090" UserId="3447" />
  <row Id="10429" PostId="9346" Score="2" Text="My local corn chip provider lists the ingredients as corn &amp; oil, nothing else. There is no salty taste etc. So it depends where you buy them. I just put the left overs on the compost heap, you do have a one don't you?" CreationDate="2010-11-22T03:22:19.880" UserId="3203" />
  <row Id="10430" PostId="4344" Text="Lots of cream and ghee is the &quot;secret&quot;. It's a terrible truth, the west has turned some of the tastiest and healthiest dish into unhealthy slops" CreationDate="2010-11-22T03:26:28.160" UserId="3203" />
  <row Id="10431" PostId="9301" Text="@Joe Lost contact with the thread, sorry. You already did a wonderful job. Congrats! Just as a side comment, *Sometimes* heating slowly (starting with low temp, and gradually rising it) helps with the thing getting crisp again, but the results mostly depends on the porosity. The most &quot;solid&quot;, the worst results." CreationDate="2010-11-22T03:29:05.090" UserId="2882" />
  <row Id="10432" PostId="9301" Text="Anyway, the best thing to do, as @Erik already commented is using a rack. That solves most humidity-related problems." CreationDate="2010-11-22T03:42:40.217" UserId="2882" />
  <row Id="10433" PostId="9346" Text="@TFD The OP said _(so full of fat and salt!)_ so I think you don't share suppliers :D" CreationDate="2010-11-22T03:56:37.760" UserId="2882" />
  <row Id="10434" PostId="9346" Score="6" Text="Surely it's also possible to simply put chips into a bag until it's the right weight? This seems like it might be overly cynical. More likely it's just salty because crumbles tend to include proportionally more salt from the surfaces of the chips." CreationDate="2010-11-22T04:01:24.973" UserId="1672" />
  <row Id="10435" PostId="9336" Text="+1: There are quite a lot of dishes with spinach as ingredient (sauces, stews, casseroles...); frozen spinach is generally great for them, and way less trouble than fresh." CreationDate="2010-11-22T04:20:33.750" UserId="1672" />
  <row Id="10436" PostId="9352" Score="2" Text="I usually use the pasta water to thicken the sauce ... so the pasta regains the starches while sauteeing _&quot;nothing is created, nothing is lost, everything is transformed&quot;_ :D" CreationDate="2010-11-22T05:21:33.053" UserId="2882" />
  <row Id="10437" PostId="9352" Text="Also note that &quot;serve it immediately&quot; is not always possible for large batches." CreationDate="2010-11-22T05:24:29.760" UserId="2882" />
  <row Id="10438" PostId="9351" Score="1" Text="Not just on a soup, in a soup. Add the small chips to puréed soups and cook them in. The chip crumbs soften, and can be blended in to help thicken the soup." CreationDate="2010-11-22T05:40:22.507" UserId="201" />
  <row Id="10439" PostId="9352" Score="3" Text="Or, slightly undercook it if you need a few minutes to plate.  Rinsing in cold water both removes the starch (helps stick the sauce to the noodle), but it also cools the noodles down (which is not good eats)." CreationDate="2010-11-22T05:42:00.183" UserId="201" />
  <row Id="10440" PostId="9332" Text="+1 _2.  Chiefly British Molasses._ Always trying to learn that words!" CreationDate="2010-11-22T05:45:52.230" UserId="2882" />
  <row Id="10441" PostId="9323" Text="+1 Yep, in fact for naming something _Anzak_ in Australia you must guarantee to follow the traditional recipe, or change the name, which is protected by federal legislation. http://www.adelaidenow.com.au/news/south-australia/fast-food-giant-cuts-anzac-biscuit/story-e6frea83-1111117545075" CreationDate="2010-11-22T05:53:02.633" UserId="2882" />
  <row Id="10442" PostId="9351" Text="@Bruce: True enough; I was just going for uses that left the chips more noticeable." CreationDate="2010-11-22T05:57:59.217" UserId="1672" />
  <row Id="10443" PostId="9337" Text="Hey, I said that first! :)" CreationDate="2010-11-22T06:14:27.797" UserId="2358" />
  <row Id="10444" PostId="8947" Text="@Joe: Yes, you're right. This method is problematic." CreationDate="2010-11-22T06:32:15.360" UserId="3237" />
  <row Id="10445" PostId="9357" Text="The same method works with apples and pears" CreationDate="2010-11-22T08:12:00.097" UserId="1870" />
  <row Id="10446" PostId="9353" Text="Good enough for me. Thanks Joe." CreationDate="2010-11-22T08:23:00.940" UserId="641" />
  <row Id="10447" PostId="9301" Text="Just a side note, this toaster has only one dial: timer, so there's no way of slowly heating." CreationDate="2010-11-22T08:28:06.957" UserId="641" />
  <row Id="10448" PostId="9349" Text="Dry roast ALL the spices, or certain ones?" CreationDate="2010-11-22T10:09:09.063" UserId="1710" />
  <row Id="10449" PostId="9352" Score="2" Text="You can however use this effect to your advantage. If you're making pasta that you're not going to sauce, you can rinse off the starch thus causing reducing the pasta's tendency to clump together." CreationDate="2010-11-22T11:31:34.700" UserId="3342" />
  <row Id="10450" PostId="9318" Text="@belisarius You can have a detailed recipe for salmorejo or a traditional one, but not both at the same time :) I already mentioned all I got as a recipe, with the exception of some wine vinegar. Also, salmorejo varies wildly from town to town, as you may already know." CreationDate="2010-11-22T12:20:59.797" UserId="1546" />
  <row Id="10451" PostId="9325" Text="Yes, in that episode he mentions the thermo, but I was hoping for days instead of hours." CreationDate="2010-11-22T12:23:20.840" UserId="1546" />
  <row Id="10452" PostId="9354" Score="1" Text="If you cover with plastic wrap touching the surface and clinging to it (not just over it), this will prevent oxidation." CreationDate="2010-11-22T13:35:00.397" UserId="1816" />
  <row Id="10453" PostId="9356" Score="1" Text="please site your source for your first statement.  I have not seen this in any authority or experienced it myself." CreationDate="2010-11-22T13:39:01.890" UserId="1816" />
  <row Id="10454" PostId="9356" Text="@justkt - For example http://www.davidlebovitz.com/2010/04/chocolate-bread-recipe/" CreationDate="2010-11-22T13:43:02.663" UserId="2358" />
  <row Id="10455" PostId="9356" Text="the OP is discussing instant yeast, which is not fresh yeast.  They are different.  Instant yeast (rapid rise) is more powerful than active dry." CreationDate="2010-11-22T13:52:05.867" UserId="1816" />
  <row Id="10456" PostId="9350" Score="4" Text="In the case of the vegetables, it's called &quot;shocking&quot;.  My understanding of the process is that other minerals and gases in the cells escape, leaving the chlorophyll more visible.  Shocking the vegetables causes the chlorophyll to stabilize before it has a chance to break down." CreationDate="2010-11-22T13:52:26.257" UserId="106" />
  <row Id="10457" PostId="9226" Text="I basically followed this advice and used pureed pumpkin instead of applesauce.  The cake &quot;worked&quot;, in that it was delicious and moist, but the resulting cake was almost completely unlike the original cake. Specific problem: after coming out of the oven it deflated and no longer filled the pan properly, which makes assembling the finished 3D cake a challenge." CreationDate="2010-11-22T13:58:08.767" UserId="1138" />
  <row Id="10458" PostId="9318" Text="Or use the crust in stuffing/dressing! (You can even freeze it until you have enough.) Even crust haters often love that!" CreationDate="2010-11-22T14:07:59.663" UserId="1887" />
  <row Id="10459" PostId="9358" Text="Brilliant explanation Magnus!" CreationDate="2010-11-22T14:47:27.967" UserId="641" />
  <row Id="10460" PostId="9346" Text="Some manufacturers do add the salt last, or add an extra dose of salt last, but it's not to make up the weight: it's because they know that salt is heavier than the chips, and so will migrate down to the bottom, leaving the top chips less salty than desired." CreationDate="2010-11-22T15:16:26.810" UserId="2569" />
  <row Id="10461" PostId="9356" Text="Sorry, then I misunderstood the question. I even mention it in the answer." CreationDate="2010-11-22T15:19:47.450" UserId="2358" />
  <row Id="10462" PostId="9318" Text="Exactly. The point is, if for whatever reason you don't like the crust, instead of fighting against it, use it as stale bread (http://cooking.stackexchange.com/questions/5279/uses-for-stale-bread)" CreationDate="2010-11-22T15:22:10.370" UserId="1546" />
  <row Id="10463" PostId="9315" Text="@TFD: there's a world of difference between &quot;some people don't like lox, you should provide alternatives for them&quot; and &quot;OMG, lox and cream cheese are so bad for you, you should never serve such crap to your guests&quot;. But you probably know that." CreationDate="2010-11-22T15:23:26.583" UserId="2569" />
  <row Id="10464" PostId="9348" Score="1" Text="Mmmm, pie... there's your error. Why would I have lox if there's pie? :)" CreationDate="2010-11-22T15:25:01.697" UserId="2569" />
  <row Id="10465" PostId="9333" Score="2" Text="+1 for listing taste as both a pro and a con." CreationDate="2010-11-22T15:33:59.190" UserId="2569" />
  <row Id="10466" PostId="9361" Score="3" Text="Why don't they &quot;work?&quot;  It will be easier for people to help you if you describe specifically what you've tried and what isn't turning out the way you want." CreationDate="2010-11-22T15:48:22.933" UserId="41" />
  <row Id="10467" PostId="9354" Score="1" Text="The sour cream trick works because it's a fat, and fat is an almost airtight seal against oxygen.  It's the same reason why you can keep stock or drippings in the fridge for a week or two with the layer of congealed fat on top, but once you skim the fat, it only lasts a few days." CreationDate="2010-11-22T15:52:31.087" UserId="41" />
  <row Id="10468" PostId="9351" Score="2" Text="They're also good for breading (pan|deep) fried foods. Dredge, egg wash, dredge in chips, fry!" CreationDate="2010-11-22T16:03:16.867" UserId="201" />
  <row Id="10470" PostId="9318" Text="@Julio I was affraid of that :)" CreationDate="2010-11-22T16:11:34.840" UserId="2882" />
  <row Id="10471" PostId="8180" Text="I got the book and its great! Thanks for the tip." CreationDate="2010-11-22T16:26:42.290" UserId="952" />
  <row Id="10472" PostId="9361" Score="1" Text="There are lots of rack of lamb recipes if you search... why would you start with pork recipes?" CreationDate="2010-11-22T16:27:52.383" UserId="231" />
  <row Id="10473" PostId="9364" Text="Rapid Rise yeast also calls for a slightly high temperature on water (120°-130°), probably to counter the temperature change when adding the warm water to the cold dry ingredients.  http://www.breadworld.com/RR_vs_ADY.aspx" CreationDate="2010-11-22T16:57:23.560" UserId="3234" />
  <row Id="10474" PostId="9363" Text="Impressive answer!" CreationDate="2010-11-22T16:59:43.520" UserId="641" />
  <row Id="10475" PostId="9358" Score="1" Text="You can also disolve vitamin C tablets in a little water and brush with that.  You get all the Citric acid goodness without much of the lemon flavor (if you are trying to avoid the addition of extra ingredients)." CreationDate="2010-11-22T17:09:30.727" UserId="3234" />
  <row Id="10476" PostId="9281" Text="Thanks, I will try." CreationDate="2010-11-22T17:24:20.890" UserId="3416" />
  <row Id="10477" PostId="9308" Text="Note that it takes a very long time for &quot;most of the alcohol&quot; to evaporate. There's a [question about it on this site](http://cooking.stackexchange.com/questions/659/cooking-away-alcohol), the accepted answer of which links to [this wikipedia table](http://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food). Short answer: if you want to reduce the alcohol by a factor of five, you need to cook the wine for an hour and a half. By that time, it will have reduced very significantly and will have a different effect on your sauce than &quot;fresh&quot; wine (not necessarily a bad thing)." CreationDate="2010-11-22T18:05:34.957" UserId="1163" />
  <row Id="10478" PostId="9366" Text="I haven't done this, so I won't post this as an answer, but I seem to recall reading that the keys are (1) underbake slightly, and (2) do it while warm." CreationDate="2010-11-22T19:12:03.613" UserId="2569" />
  <row Id="10480" PostId="9333" Text="Ah...upgraditis. I *hate* it when that happens." CreationDate="2010-11-22T19:29:41.360" UserId="1670" />
  <row Id="10482" PostId="9308" Text="@Erik True, but a little diluted alcohol will not induce curdling (not very scientific, though). Also, as evaporation is an exponential process you loss less and less alcohol for each period ..." CreationDate="2010-11-22T19:34:18.423" UserId="2882" />
  <row Id="10483" PostId="9364" Score="1" Text="Other shell = outer shell?" CreationDate="2010-11-22T19:36:57.120" UserId="41" />
  <row Id="10485" PostId="9364" Text="@Aaronut Good call!  Thanks for the spot check.  That's what I get for trying to write after having just waking up." CreationDate="2010-11-22T19:40:45.073" UserId="3234" />
  <row Id="10486" PostId="9350" Text="I rearranged your last sentence; even though I eventually understood what you meant, it seemed a little odd reading the phrase *&quot;...boiling in ice-cold water&quot;*." CreationDate="2010-11-22T19:46:12.603" UserId="41" />
  <row Id="10487" PostId="9350" Text="@Aaronaut Thanks ... It was surely a mix of deficient English and an idle mental state :D" CreationDate="2010-11-22T19:55:47.430" UserId="2882" />
  <row Id="10490" PostId="5879" Text="I've never tried risotto a la pressure cooker but daniel's claim that stirring is necessary is another myth that should be dispelled. See Bittman in the NY Times: http://www.nytimes.com/2007/05/02/dining/02mini.html?ref=asparagus" CreationDate="2010-11-22T20:15:30.553" UserId="225" />
  <row Id="10495" PostId="9358" Score="2" Text="Actually, vitamin c tablets are ascorbic acid. Depending on where you live (e.g. Sweden), you may be able to buy ascorbic acid in the spice section of your local grocery store, and it's usually cheaper than in the supplement section." CreationDate="2010-11-22T22:51:37.307" UserId="3342" />
  <row Id="10497" PostId="9371" Score="3" Text="There is a very long thread about the subject here http://www.cookingforengineers.com/recipe/159/English-Toffee. Too long to copy here. Seems the important things are: Use cane sugar, control temperature, use a pinch of salt, .... and have luck." CreationDate="2010-11-22T22:53:44.800" UserId="2882" />
  <row Id="10499" PostId="9336" Text="@Aaronut You need you eyes checked, just compare defrosted spinach to fresh spinach, or green beans, or .... can't you see the difference?" CreationDate="2010-11-22T23:22:02.867" UserId="3203" />
  <row Id="10500" PostId="9336" Text="Frozen spinach is excellent for cooking, not so good for salads etc :-)" CreationDate="2010-11-22T23:22:29.327" UserId="3203" />
  <row Id="10501" PostId="9361" Text="See my profile photo :)" CreationDate="2010-11-22T23:54:39.480" UserId="2882" />
  <row Id="10502" PostId="9336" Text="@TFD: Are you actually suggesting that you can *see* the cellular structure of a food and *visually* determine its nutritional value?  As a defense against factual evidence that contradicts your original claim?  I'm pretty sure *I'm* not the one who needs something examined." CreationDate="2010-11-22T23:57:56.887" UserId="41" />
  <row Id="10503" PostId="9358" Text="I guess this explains why store-bought guac goes from a nice, bright green to brown almost the instant you open the package." CreationDate="2010-11-23T00:04:42.540" UserId="3459" />
  <row Id="10504" PostId="9243" Text="Well Joel, with all respect, this *is* kinda off-topic, and as much as I hate to close a question from Our Lord And Savior, it's basically been answered and we ought to be setting the right example here, so... closed it is." CreationDate="2010-11-23T00:19:57.687" UserId="41" />
  <row Id="10506" PostId="9030" Text="Have tried this, no real change, other than the hinge on my press has bent slightly :-/. Will try again with different masa" CreationDate="2010-11-23T00:45:33.967" UserId="3203" />
  <row Id="10507" PostId="9081" Score="1" Text="Yeah, this isn't your Mothers pasta. The baking soda (or self raising flour) makes the dough &quot;softer&quot;. If the dough is too hard it will break" CreationDate="2010-11-23T00:52:59.077" UserId="3203" />
  <row Id="10508" PostId="9351" Text="Thanks! Tried the soup garnish approach and it worked beautifully. And I hadn't thought about them as breadcrumb alternatives; now I see plenty of uses..." CreationDate="2010-11-23T02:53:57.943" UserId="3447" />
  <row Id="10510" PostId="9376" Score="1" Text="As always, thanks to the community for your effort in trying to get my English legible." CreationDate="2010-11-23T03:25:43.000" UserId="2882" />
  <row Id="10512" PostId="9353" Text="Very clear and to the point!" CreationDate="2010-11-23T03:47:07.060" UserId="2882" />
  <row Id="10513" PostId="4207" Score="1" Text="I have to imagine that there were more issues with those brownies than a little bananas and applesauce ..." CreationDate="2010-11-23T05:50:00.153" UserId="3462" />
  <row Id="10514" PostId="9336" Text="@Aaronut Yes anyone can see the cellular structure. When you look at a piece of spinach what do you think you are looking at, spinach isn't made from Lego? Also, you're the only one talking about nutritional value here. This is a cooking advice site, not a healthy eating site :-)" CreationDate="2010-11-23T07:25:05.183" UserId="3203" />
  <row Id="10516" PostId="9315" Text="@Marti is was said in jest, I am never that seriously toned? At least I had workable quantities. Lox for lunch for a week sounds pretty bad!" CreationDate="2010-11-23T07:42:09.363" UserId="3203" />
  <row Id="10517" PostId="9358" Text="@TokenMacGuy Funny you should mention store bought guacamole. The one we have in Finland contains 1.5% (!) avocado. http://www.santamaria.fi/servlet/se.daddy.sm.web.servlets.ProductServlet?a=0&amp;p=p4c&amp;c=4&amp;s=7&amp;id=5611" CreationDate="2010-11-23T08:11:44.883" UserId="1870" />
  <row Id="10519" PostId="9351" Text="I'd also add sprinking it on top of casseroles, instead of breadcrumbs for a little extra crunch." CreationDate="2010-11-23T13:16:47.867" UserId="67" />
  <row Id="10520" PostId="9348" Text="Lox freezes quite well, which would probably be the best option for dealing with the lots of leftovers. Freeze in amounts you'd eat in one meal -- and remember you can make some YUMMY scrambled eggs with lox and onions." CreationDate="2010-11-23T13:40:48.887" UserId="1887" />
  <row Id="10521" PostId="9376" Text="remember, we're a cooking community, not a community of dietitians, nutritionists, or health professionals.  While you may get lots of anecdotal evidence and even cited sources, I don't think we have any public health people to give you a definitive answer." CreationDate="2010-11-23T13:44:14.853" UserId="1816" />
  <row Id="10522" PostId="9292" Text="You can also look at this question for more options. http://cooking.stackexchange.com/questions/7511/refreshing-ground-coffee-with-cinnamon" CreationDate="2010-11-23T14:00:05.983" UserId="1887" />
  <row Id="10523" PostId="9310" Text="There -- I did it for you. :-)" CreationDate="2010-11-23T14:02:01.800" UserId="1887" />
  <row Id="10524" PostId="9376" Score="1" Text="@justk As per the faq _Food handling and storage_ is on-topic, and _cooking-myth_  is a tag. Also, if you re-read my question with a benevolent mood, you'll note that I'm not asking for a health professional opinion, but about how _reasonable_ is hoping that fish meat will be good for eating raw after a day in a shadowy place. Also: now you know that cebicherias in Peru are closed at night and in Fiji they eat Kokoda anytime. I think these small pieces of knowledge are all about the JOY of cooking." CreationDate="2010-11-23T14:06:18.703" UserId="2882" />
  <row Id="10525" PostId="9376" Text="I'm not voting to close or anything, just posting a note to any who read." CreationDate="2010-11-23T14:13:08.170" UserId="1816" />
  <row Id="10526" PostId="9333" Text="Add cleaning to the cons." CreationDate="2010-11-23T14:18:13.547" UserId="1148" />
  <row Id="10527" PostId="7345" Text="It might work better if you did it as a creme caramel - Essentially the same thing, but gooey caramel at the bottom of the ramekin (Which you can turn out on the plate) instead of a crust on the top. -- This would be really good flambéed with  60% Stroh's" CreationDate="2010-11-23T14:20:56.960" UserId="1148" />
  <row Id="10528" PostId="9380" Text="Thanks for your answer. There is a slight difference that could save my day: while japanese use is to eat the fish really raw, the cebiche is immersed in acid (lemon juice) for several minutes." CreationDate="2010-11-23T14:25:36.463" UserId="2882" />
  <row Id="10529" PostId="9380" Text="Also, be careful with the curation process of Wikipedia. _Sometimes_ the content is way off the mark. In this case it cites the coastal zones of Argentina as a place to eat _distinctly unique styles_ of cebiche. Being an Argentinian myself, I am pretty sure that the only places where you may eat (bad) cebiche here is in Peruvian restaurants." CreationDate="2010-11-23T14:34:50.343" UserId="2882" />
  <row Id="10530" PostId="9181" Score="1" Text="+1 for suggesting building a real tandoori oven" CreationDate="2010-11-23T14:38:58.477" UserId="1352" />
  <row Id="10531" PostId="9245" Score="3" Text="@bikeboy389 - I am unfamiliar with speficic-to-Indiana cuisines... what are they? You're piqued my curiosity :)" CreationDate="2010-11-23T14:40:39.630" UserId="1352" />
  <row Id="10532" PostId="9377" Text="@TFD Thanks for your answer! Very informative. Do you know for how long they keep the fish _into_ the lemon juice? A side note: Peruvian cooking is very elaborate with dishes usually comprising four or more garments/side-dishes. And there are restaurants that envy none, like this one: http://www.larosanautica.com/rn_intro_en.html" CreationDate="2010-11-23T14:42:44.117" UserId="2882" />
  <row Id="10533" PostId="9380" Text="@belisarius - I am quite aware of the curation process (or, rather, lack thereof) of wikipedia... but it certainly a good place to start :)" CreationDate="2010-11-23T14:45:32.993" UserId="1352" />
  <row Id="10534" PostId="9181" Score="2" Text="-1 for suggesting that building a real tandoori is crazy :)" CreationDate="2010-11-23T14:46:47.310" UserId="2882" />
  <row Id="10535" PostId="9380" Text="Of course! I was just trying to suggest a double check on important issues." CreationDate="2010-11-23T14:48:33.253" UserId="2882" />
  <row Id="10536" PostId="9384" Text="welcome.  I have edited your question to fit more within the guidelines outlined by our FAQ: http://cooking.stackexchange.com/faq" CreationDate="2010-11-23T14:52:17.107" UserId="1816" />
  <row Id="10537" PostId="9381" Text="cool - and that's the difference I couldn't find elsewhere :)" CreationDate="2010-11-23T14:52:44.190" UserId="1352" />
  <row Id="10538" PostId="8335" Text="I tried doing something similar but starting at a lower temperature and then cranking it up.  It didn't work quite as well.  Clearly the juices need to be rendered before the chicken cooks at a lower temperature." CreationDate="2010-11-23T15:02:05.363" UserId="1816" />
  <row Id="10539" PostId="9383" Score="1" Text="+1 for adding inverted sugars for lowering crystal formation." CreationDate="2010-11-23T15:13:40.433" UserId="2882" />
  <row Id="10541" PostId="9245" Score="2" Text="@warren http://en.wikipedia.org/wiki/Pork_tenderloin_sandwich :) ... wikipedia" CreationDate="2010-11-23T15:18:52.257" UserId="2882" />
  <row Id="10542" PostId="9336" Text="Very funny @TFD, but I think it's clear to everybody what you were getting at, and what you were getting at is wrong.  There is very little useful information one can glean from appearance alone.  Sliced apples that have been sitting out for 10 minutes get brown without intervention; they *look* bad, but *are* they bad?  No.  Flash-frozen vegetables are more &quot;intact&quot; than 3-day-old fresh vegetables in every conceivable way; the enzymatic activity has done far more damage to the fresh vegetables during that time." CreationDate="2010-11-23T15:28:00.790" UserId="41" />
  <row Id="10543" PostId="9245" Score="2" Text="@belisarius - fascinating" CreationDate="2010-11-23T15:59:41.963" UserId="1352" />
  <row Id="10544" PostId="7345" Text="@chris: I made crème caramels for the same event, but I didn't flambé them.  There's really nothing *to* flambé; as you've noted, the sugar is already turned into soft caramel." CreationDate="2010-11-23T16:04:47.577" UserId="41" />
  <row Id="10545" PostId="9381" Score="2" Text="In my experience, the definition of sorbet vs. Italian ice is exactly reversed: sorbet is frozen fruit puree, and Italian ice is, like the name suggests, ice with flavoring syrup (different from a slushy in that the flavoring is added prior to freezing, instead of after)." CreationDate="2010-11-23T16:14:27.567" UserId="2569" />
  <row Id="10546" PostId="9363" Text="+1. Good answer. [A previous question](http://cooking.stackexchange.com/questions/7859/how-can-i-make-a-foam-without-an-immersion-blender) suggested that the vita-mix would work fine. It's definitely not a normal blender, and water with a little soap in it will turn to 100% foam quickly. But it didn't seem to work here. The fat content and thickness may well have been the issue." CreationDate="2010-11-23T16:27:26.110" UserId="1259" />
  <row Id="10547" PostId="9363" Text="Interesting, @yossarian: Did you also follow Michael's suggestions on how to incorporate more air?  That could be part of the problem too." CreationDate="2010-11-23T17:16:05.687" UserId="41" />
  <row Id="10548" PostId="9388" Text="@Darcy - welcome.  Can you provide us an example of the recipe?  It will vary depending on your application." CreationDate="2010-11-23T17:46:55.913" UserId="1816" />
  <row Id="10549" PostId="9385" Text="You can often find lard in the 'ethnic' section of supermarkets -- it's sold as 'manteca' for Mexican cooking." CreationDate="2010-11-23T18:28:44.963" UserId="67" />
  <row Id="10550" PostId="9381" Text="My experience is more in line with Marti's.  For instance, Ciao Bella makes an incredible coconut sorbet which was clearly not ice with flavoring." CreationDate="2010-11-23T18:35:41.210" UserId="67" />
  <row Id="10551" PostId="9363" Text="I didn't do that, but you should see what a vita-mix does to small amounts of liquid i think there's plenty of air being introduced. Based on your answer, I think the cream and butter may have been much more of a problem. I'll have to try an actual recipe next time rather than getting over confident and shooting from the hip on a first try at a new technique." CreationDate="2010-11-23T19:02:12.213" UserId="1259" />
  <row Id="10552" PostId="9363" Text="Haha @yossarian, always a good idea to keep it simple on the first try!  I'd still suggest trying some of his suggestions if you run into trouble next time." CreationDate="2010-11-23T19:18:05.347" UserId="41" />
  <row Id="10553" PostId="9363" Text="Thanks, @Aaronut. I'll definitely have another go soon. And I'll learn from my errors (for a while....then I'll make silly mistakes again). Given that this was the only error in a 5 courses, it ended up being ok." CreationDate="2010-11-23T20:02:40.827" UserId="1259" />
  <row Id="10554" PostId="9381" Text="Apparently, my usage of *sorbet* is an Americanism. (At least per Wikipedia.) http://en.wikipedia.org/wiki/Sorbet http://en.wikipedia.org/wiki/Italian_ice Note that in all definitions, a *sorbet* contains no dairy whatsoever." CreationDate="2010-11-23T20:46:22.060" UserId="2569" />
  <row Id="10555" PostId="9346" Text="@jefromi: The reason I know this factoid is because an uncle of mine worked for IBM in the '80's and figured out a way to balance the bags via algorithm, and was told (curtly) by a major chip producer that this was unnecessary for the reason I stated above." CreationDate="2010-11-23T20:46:45.260" UserId="218" />
  <row Id="10556" PostId="9346" Text="Yikes. Well, let's hope not all of them are like that. The tortilla chips I buy certainly aren't just a pile of salt at the bottom." CreationDate="2010-11-23T20:47:50.977" UserId="1672" />
  <row Id="10557" PostId="9390" Score="2" Text="If you bake a sweet potato, you can pretty much peel it with your hands." CreationDate="2010-11-23T20:47:55.710" UserId="218" />
  <row Id="10558" PostId="9220" Text="My long experience of using corn starch (or corn flour as we say in the UK) contradicts what stephennmcdonald says. You have to boil the liquid (sauce/custard/fondue) to get the starch to reach its full thickening power, and once it has, continuing to boil certainly won't make it more runny. stephennmcdonald must have accidentally curdled something (not the starch, which does not curdle)." CreationDate="2010-11-23T20:51:36.433" UserId="225" />
  <row Id="10559" PostId="9396" Text="I was at Astrid y Gastón too. Very nice restaurant, except for the fact that we were enjoying the first course and the waiter came to say &quot;the kitchen is closing&quot; ... Ha! In those kind of touristic/upper class restaurants I saw no distinction between day and night menu. But here you have an article I found today (in Spanish) mentioning cebiche as a &quot;taboo&quot; (sic) for dinner. http://elcomercio.pe/gastronomia/416881/noticia-comiendo-mito-cebiche-noche Next time you go to Lima, go to &quot;Pescados capitales&quot; http://www.pescadoscapitales.com/index.htm Better place to eat fish in Lima IMHO." CreationDate="2010-11-23T21:02:45.243" UserId="2882" />
  <row Id="10562" PostId="9396" Text="I mean &quot;Best place to eat fish in Lima IMHO&quot;" CreationDate="2010-11-23T22:18:52.447" UserId="2882" />
  <row Id="10563" PostId="9389" Text="In general, I dislike peeling vegetables (lots of vitamins going to waste) but sweet potato skins are just not very appealing." CreationDate="2010-11-23T23:02:35.157" UserId="1769" />
  <row Id="10564" PostId="9389" Text="@Jenn: Agreed. I'll eat baked potato skins if they are properly cleaned, but baked sweet potato skins are like leather." CreationDate="2010-11-23T23:14:30.183" UserId="60" />
  <row Id="10566" PostId="9243" Text="I edited this to change &quot;order&quot; to &quot;prepare&quot;, making it an appropriate topic. Waiting for other reopen votes before I cast mine. [Relevant meta topic.](http://meta.seasonedadvice.com/q/190/60)" CreationDate="2010-11-23T23:59:50.940" UserId="60" />
  <row Id="10567" PostId="9390" Text="For me, it comes down to how I'm cooking the sweet potatoes.  There is only one place I've ever gone that leaves the skins on (ment to be eaten) and I don't think it works very well.  If you are going to be dry roasting (oven or grill), the skins stay on. This helps protect the flesh from the high dry heat.  Other techniques, whether wet or as a serving preperation (as in not a mash), I take the skins off.  If I'm going to boil, steam, fry, or sautee, I take the skins off.  I'll even roast the sweet potatoes with the skins off if I'm going to just serve them as is." CreationDate="2010-11-24T00:17:55.387" UserId="3234" />
  <row Id="10568" PostId="9346" Text="@jefromi: It's probably not the same for high-end producers. This was a mass market brand, and I, at least, remember what mass market chips were like 25 years ago." CreationDate="2010-11-24T00:30:12.240" UserId="218" />
  <row Id="10569" PostId="9346" Score="3" Text="Do you have anything at all to support this &quot;fact&quot;? I've actually seen the machines that bag chips like this, they use very accurate scales and they fill them equal to or greater than their marked weight. There is no special &quot;salt adding&quot; process in the examples I've seen. Also, the weight of the bag has nothing to do with the size of the chips, at least not in the way you allude to you in your fun fact." CreationDate="2010-11-24T00:31:00.740" UserId="60" />
  <row Id="10570" PostId="9346" Text="I'm not going to vote this down any more since apparently that's already been covered, but this should really have been a comment since it doesn't answer the question." CreationDate="2010-11-24T02:44:49.213" UserId="152" />
  <row Id="10571" PostId="9336" Text="@Aaronut What? Your assumptions are way off. Maybe thats the problem with your negativity. I was talking about how it looks and cooks? Cellular structure has nothing to do with going brown. You can't serve frozen spinach in a salad, frozen beans are taste disgusting served raw (kids love then still frozen though :-) ) etc. The OP was talking about food being boring  not nutritious?" CreationDate="2010-11-24T02:55:28.987" UserId="3203" />
  <row Id="10572" PostId="9336" Text="@TFD: You obviously either don't know what a &quot;cellular structure&quot; is or just aren't willing to accept that you might have been wrong about something.  Flash-freezing does **not** damage the cellular structure.  Please stop being disruptive." CreationDate="2010-11-24T03:13:57.260" UserId="41" />
  <row Id="10573" PostId="9381" Text="The words are used rather widely depending on where you are, so definitions are tricky without restricting to a locality.  This applies to food words in general." CreationDate="2010-11-24T03:23:43.943" UserId="3432" />
  <row Id="10574" PostId="9387" Text="+1 Sherbet as the fizzy powder is a very British use of the word, especially if you tell people there should be a liquorice stick in it. ;-)" CreationDate="2010-11-24T03:25:05.753" UserId="3432" />
  <row Id="10575" PostId="9377" Text="@belisarius Yes, Peru has an amazing depth or cultural foods. Many different cultures escaped Europe to Peru in the late 1930's and have influenced it greatly. Fijian Kokoda is typically &quot;cooking&quot; for six to twelve  hours, but I have had it more than a day, and less than five minutes (while still on the boat catching the fish :-) ). All good" CreationDate="2010-11-24T03:27:10.550" UserId="3203" />
  <row Id="10576" PostId="9385" Score="1" Text="Strange, in every supermarket here, you can find lard (Tenderflake) right next to the shortening.  I've never thought of it as a rare or ethnic ingredient." CreationDate="2010-11-24T03:29:28.927" UserId="41" />
  <row Id="10577" PostId="9336" Text="@Aaronut So what happens to frozen spinach then?" CreationDate="2010-11-24T03:32:27.660" UserId="3203" />
  <row Id="10578" PostId="9336" Score="2" Text="@TFD: That is exactly the kind of thing that should be asked as its own question.  But if you must use this medium, then fine: Virtually nothing happens to frozen spinach.  That's why it's frozen.  If you're asking why it's limp compared to fresh spinach, that's because it's been *blanched* before freezing to inactivate the enzymes that actually *do* destroy nutrients over time.  Blanching, obviously, does not do wonders for the overall texture, due to the increased water content, but the cells are still very much intact." CreationDate="2010-11-24T03:39:07.637" UserId="41" />
  <row Id="10579" PostId="9336" Text="@Aaronut Same for other frozen veges too then? Green beans are particularity bad frozen, potatoes are pointless floury lumps, peas go mushy, carrot go hard, corn is not too bad, a little tough, green soy beans lose most of their flavor, etc" CreationDate="2010-11-24T04:20:39.973" UserId="3203" />
  <row Id="10580" PostId="9336" Text="@Aaronut This isn't an  &quot;old wives tale&quot;. Maybe there is more to it, but the net result is that many if not most frozen vege is not better than fresh. Out local health dept. did vege nutritional checks a few years ago, and our typical local vege shelf time meant they were still perfectly good. Not sure how good it is where you live?" CreationDate="2010-11-24T04:24:09.970" UserId="3203" />
  <row Id="10581" PostId="9336" Text="@TFD: Yes, the vast majority of vegetables are blanched before freezing.  That's because freezing cannot actually stop enzymatic activity, only slow it down.  Blanching inactivates them completely which, despite adding a lot of water resulting in a mushy/limp texture, actually *preserves* them in much better &quot;internal&quot; condition than what you get fresh at an ordinary supermarket." CreationDate="2010-11-24T04:24:17.110" UserId="41" />
  <row Id="10582" PostId="9336" Text="@TFD: I have no idea what you mean by &quot;perfectly good.&quot;  If you mean perfectly *safe*, or reasonably *crisp*, then sure, but that's hardly the point.  And in fact most of these folk myths are rooted in analogies; if the food *looks* fresh, it must be intact.  In reality, though, nothing could be further from the truth." CreationDate="2010-11-24T04:24:49.577" UserId="41" />
  <row Id="10583" PostId="9377" Text="@TFD Do they also make in Fiji that food cooked into a hole (dug up on the soil), over the embers and covered by earth and leaves. Its name is &quot;curanto&quot; in the Andean region. A really slow cooking technique!" CreationDate="2010-11-24T04:44:10.753" UserId="2882" />
  <row Id="10584" PostId="570" Text="@lomaxx +1 for making me LOL at the thought of you wearing goggles to cut an onion :)" CreationDate="2010-11-24T04:59:30.843" UserId="3481" />
  <row Id="10585" PostId="648" Score="1" Text="The regular fridge seems to help a lot with reducing the tears also.  I'll have to try the freezer" CreationDate="2010-11-24T05:01:18.313" UserId="3481" />
  <row Id="10586" PostId="9351" Text="Very nice answer and useful answer!" CreationDate="2010-11-24T06:21:21.333" UserId="2882" />
  <row Id="10588" PostId="9336" Text="@Aaronut I was quite specific &quot;nutritional checks ... perfectly good&quot;, there is a drop in Vit. C, but most other specific nutrients stayed the same" CreationDate="2010-11-24T09:30:00.580" UserId="3203" />
  <row Id="10589" PostId="9336" Text="@Aaronut Not sure where you live but I would never by fruit or vege from a supermarket! In fact I hardly buy anything from a such a place" CreationDate="2010-11-24T09:32:24.043" UserId="3203" />
  <row Id="10590" PostId="9377" Text="@belisarius In Fiji they do the Lomo, which is banana or palm leave wrapped food parcels, hot rocks in a hole in the sand, covered with more sand. The Maori of New Zealand do the earth hole with hot rocks (or old train track segments :-) ), and woven flax food baskets. Covered with more soil. Both are really nice, but have a very earthy taste, so many people are not used to it. A bit like having wild Goat for the first time" CreationDate="2010-11-24T09:36:24.773" UserId="3203" />
  <row Id="10591" PostId="9396" Text="Yeah, that &quot;lifetime craving for ceviche&quot; is a common problem" CreationDate="2010-11-24T09:39:13.943" UserId="3203" />
  <row Id="10592" PostId="9377" Text="@TFD This is Chilean delicious curanto http://www.google.com/images?hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;biw=1440&amp;bih=706&amp;tbs=isch%3A1&amp;sa=1&amp;q=curanto+al+hoyo&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai= very similar, but tastes smokey and they don't wrap the food, just cover it with leaves. Almost the same thing, they put in vegetables, poultry, seafood, sausages, pork, .... Sometimes I regret SE not having a forum." CreationDate="2010-11-24T11:31:27.873" UserId="2882" />
  <row Id="10595" PostId="9385" Text="@Aaronut - the pie crust recipe I got from a family member had to change drastically when she moved away from the Tenderflake lard.  I would give a lot to be able to get some Tenderflake and make the original." CreationDate="2010-11-24T13:08:17.570" UserId="1816" />
  <row Id="10596" PostId="9243" Text="@hobodave - cast mine." CreationDate="2010-11-24T13:09:25.977" UserId="1816" />
  <row Id="10597" PostId="9405" Text="I have no thermometer, but is it roughly the same temp as I need to get water?  I am used to gauging that the old fashioned way (i.e. guessing with my fingers)" CreationDate="2010-11-24T13:28:41.217" UserId="3363" />
  <row Id="10598" PostId="9406" Score="2" Text="you have to be careful adding too much yeast to any bread recipe, as yeast will die off if it is acting too fast.  This is why dextrous malt is sometimes added to recipes for bread - it helps yeast act without causing overactive yeast" CreationDate="2010-11-24T13:28:57.170" UserId="1816" />
  <row Id="10599" PostId="9405" Text="and should I use the same amount of yeast as the recipe suggests?" CreationDate="2010-11-24T13:28:59.983" UserId="3363" />
  <row Id="10600" PostId="9405" Text="@Mild Fuzz - same temp as the water - should be comfortable for your fingers.  You can use the same amount (active dry is strong stuff), but it really should be about 4/3 more for a correct substitution." CreationDate="2010-11-24T13:29:37.917" UserId="1816" />
  <row Id="10602" PostId="9407" Score="2" Text="You may think of the toppings you like in your pizza ... and then just add them to your frozen one." CreationDate="2010-11-24T14:54:15.387" UserId="2882" />
  <row Id="10603" PostId="9408" Text="Is a toaster oven apt for heating a pizza stone? (sorry, no experiences with t.o. here) How long does it take to get enough temp?" CreationDate="2010-11-24T15:11:14.443" UserId="2882" />
  <row Id="10604" PostId="9404" Score="1" Text="Kalács (Hungarian version of challah) doesn't contain any water either, so the yeast is proofed in milk. Doesn't do it any harm that I can see. :)" CreationDate="2010-11-24T15:17:34.627" UserId="2569" />
  <row Id="10605" PostId="9408" Text="I don't think so. At least the one I have would be too large." CreationDate="2010-11-24T15:29:26.073" UserId="27" />
  <row Id="10607" PostId="9408" Text="@belisarius - you can buy stones sized for toaster ovens and large toaster ovens that can fit regular stones." CreationDate="2010-11-24T15:39:10.267" UserId="1816" />
  <row Id="10608" PostId="1655" Text="Can't recommend enough!" CreationDate="2010-11-24T15:49:16.047" UserId="2545" />
  <row Id="10609" PostId="9408" Text="@justkt @Kira thanks for your answers." CreationDate="2010-11-24T15:57:43.407" UserId="2882" />
  <row Id="10611" PostId="9336" Text="@TFD: Fine, great.  I don't care.  Just stick to the facts from now on please, and don't make claims that can't be verified with either a test or a reliable source.  We're here to help people with their cooking, not to proselytize about diet and health." CreationDate="2010-11-24T16:35:22.860" UserId="41" />
  <row Id="10612" PostId="9409" Score="1" Text="Somehow I read this as whiskey poached eggs." CreationDate="2010-11-24T16:54:55.290" UserId="218" />
  <row Id="10614" PostId="9414" Text="How about cutting into slices and using the grater blade for a food processor?" CreationDate="2010-11-24T17:32:47.910" UserId="1816" />
  <row Id="10615" PostId="9414" Text="Did you try a good cheese grater? Although fow sweet potatoes I'm affraid it'll not work." CreationDate="2010-11-24T18:02:14.877" UserId="2882" />
  <row Id="10616" PostId="9414" Text="It's not electrical, but what about a mandoline with a julienne blade?  It's pretty easy to get &quot;grated&quot; consistency from that, unless you're going for the really fine pulp-like consistency.  And most of the good ones have a top piece that you can use to hold the thing you're grating, so there's no danger to your hands." CreationDate="2010-11-24T18:07:02.937" UserId="41" />
  <row Id="10617" PostId="9415" Text="did you mean unitasker there?" CreationDate="2010-11-24T18:10:29.003" UserId="1816" />
  <row Id="10619" PostId="9415" Text="We use coconuts here like the Italians use pasta, thanks for the link." CreationDate="2010-11-24T18:16:16.663" UserId="3416" />
  <row Id="10620" PostId="9416" Text="Thanks I will check this out." CreationDate="2010-11-24T18:18:01.407" UserId="3416" />
  <row Id="10621" PostId="9359" Text="How much more salt?" CreationDate="2010-11-24T18:27:56.657" UserId="1685" />
  <row Id="10622" PostId="9359" Text="@KatieK - maybe 25% more by weight, but it is an area where you would have to experiement.  You can also use less rising time or a cooler rising temperature.  You just want to make sure that your yeast doesn't overproof." CreationDate="2010-11-24T18:29:46.450" UserId="1816" />
  <row Id="10623" PostId="9415" Text="@Simmerdown, yes thank you!  At least someone is paying attention.  :)" CreationDate="2010-11-24T18:37:29.293" UserId="3234" />
  <row Id="10624" PostId="9414" Score="1" Text="**Google Search Warning** Several sites reccomend the **Anjali coconut scraper** I found all pages were the product or its images are infected by a Trojan." CreationDate="2010-11-24T18:43:37.680" UserId="2882" />
  <row Id="10625" PostId="9414" Text="@beli: I think your antivirus is overreacting, most of the sites I visited are fine.  Static images can't be infected either." CreationDate="2010-11-24T18:52:26.360" UserId="2925" />
  <row Id="10626" PostId="9414" Text="@Nick No problem. I collected ten insects from Indian pages in my quarentine box in two minutes." CreationDate="2010-11-24T19:02:16.767" UserId="2882" />
  <row Id="10627" PostId="9408" Score="4" Text="For a dirt cheap &quot;pizza stone&quot; (college student budget I assume) go to a home improvement store and buy a ceramic (not porcelain) tile.  Should cost about two bucks and works quite well, used mine for years." CreationDate="2010-11-24T19:12:50.867" UserId="3492" />
  <row Id="10628" PostId="9418" Text="as you can see in our FAQ (http://cooking.stackexchange.com/faq), recipe requests are off topic and this question will likely be closed.  What you can do is provide us your recipe for pancakes that you usually use and ask for seasoned suggestions on incorporating pancakes.  You could also try finding a pumpkin pancake recipe and asking us for suggestions on how to make it over-the-top good.  It'd be great if you edit your question to one of these on-topic questions." CreationDate="2010-11-24T19:22:09.473" UserId="1816" />
  <row Id="10629" PostId="9346" Text="Depending on the type of chip and the grain size of the salt, you could add one chip or (very approximately) 1/2 teaspoon of salt. I'm pretty sure the difference in weight is made up by (effectively) adding one more chip." CreationDate="2010-11-24T19:25:14.540" UserId="1101" />
  <row Id="10630" PostId="9417" Score="1" Text="Another wedding? :)" CreationDate="2010-11-24T19:30:48.533" UserId="2882" />
  <row Id="10631" PostId="9418" Text="Thanks for the heads up @justkt, I have edited the question; please let me know if you have any further suggestions." CreationDate="2010-11-24T19:34:19.047" UserId="3418" />
  <row Id="10632" PostId="9419" Score="1" Text="+1 But if it is at the event horizon ... How could you know if it isn't already whipped?" CreationDate="2010-11-24T19:35:55.427" UserId="2882" />
  <row Id="10633" PostId="9420" Score="1" Text="I don't remember specifically about Bailey's, but I've seen &quot;refrigerate after opening&quot; instructions on other cream liqueurs." CreationDate="2010-11-24T19:48:18.187" UserId="2569" />
  <row Id="10634" PostId="9422" Text="Coffee + banana?? Doesn't sound terribly appetizing." CreationDate="2010-11-24T19:50:33.830" UserId="2569" />
  <row Id="10635" PostId="9422" Text="@Marti - it's the + chocolate part that makes it good in my opinion, but banana candy in my experience tends to be one of those polarizing flavors" CreationDate="2010-11-24T19:51:02.760" UserId="1816" />
  <row Id="10636" PostId="9425" Score="1" Text="Personally I'd put the basil and/or oregano on after cooking unless they are dried." CreationDate="2010-11-24T19:51:44.023" UserId="1816" />
  <row Id="10637" PostId="9346" Text="-1 for being off-topic, doesn't answer the question." CreationDate="2010-11-24T19:52:06.683" UserId="201" />
  <row Id="10638" PostId="9418" Text="these are dairy free buttermilk pancakes?  I don't see buttermilk in the recipe." CreationDate="2010-11-24T19:54:17.640" UserId="1816" />
  <row Id="10639" PostId="9421" Score="2" Text="Wow, thank you for the (essentially) instant response time! I think I will be visiting this community more often!" CreationDate="2010-11-24T20:01:01.293" UserId="3491" />
  <row Id="10640" PostId="9418" Text="@justkt Thanks for the pointing this out. I have removed the buttermilk from the title as I did from the recipe." CreationDate="2010-11-24T20:16:37.940" UserId="3418" />
  <row Id="10641" PostId="9410" Score="1" Text="+1 for making the pizza yourself. If you're using a pizza stone and adding a bunch of ingredients, you're halfway to making it anyway - and pre-mixed, unbaked pizza dough is available in stores, that's really the only part I wouldn't want to hand-make." CreationDate="2010-11-24T21:41:29.803" UserId="1771" />
  <row Id="10642" PostId="9377" Text="I am accepting your answer because it's based upon the experience of a whole society, instead of on a personal  contact with the dish, so it seems more solid. Nevertheless, all the answers posted are very interesting and all of them point in the same direction." CreationDate="2010-11-24T22:07:48.090" UserId="2882" />
  <row Id="10643" PostId="9424" Score="4" Text="Alcohol may be the only preservative, but it's hard to think of a better one. Practically nothing will grow in it, if the concentration is high enough." CreationDate="2010-11-24T22:34:13.717" UserId="218" />
  <row Id="10644" PostId="9425" Text="I usually do a bit of both (as they add some mojo to the chopped tomatoes during baking)." CreationDate="2010-11-24T23:31:27.323" UserId="201" />
  <row Id="10645" PostId="9427" Text="Thanks for the link." CreationDate="2010-11-25T00:07:53.603" UserId="3416" />
  <row Id="10646" PostId="9408" Text="If you have no space for a stone, get a tray with holes in it - a crisper.  &quot;Soggy bottom&quot; will go away with that." CreationDate="2010-11-25T00:19:45.967" UserId="3432" />
  <row Id="10647" PostId="9427" Score="1" Text="These seems more than a little bit overkill.  Yes, stand mixers are great versatile tools if you can spare the expense and the counter space; this guy just wants to grate coconuts.  It's like recommending a propane torch to light a few birthday candles." CreationDate="2010-11-25T00:48:43.847" UserId="41" />
  <row Id="10648" PostId="9433" Score="1" Text="As that photograph indicates, the liver is (almost always) very dark and smooth." CreationDate="2010-11-25T01:09:18.470" UserId="41" />
  <row Id="10649" PostId="9433" Text="Thanks - looks like I have a heart, a gizzard, and 2 livers. I will accept this answer when I am permitted (have to wait a few more minutes)." CreationDate="2010-11-25T01:09:50.543" UserId="123" />
  <row Id="10650" PostId="9411" Text="You're right, thanks!" CreationDate="2010-11-25T01:18:05.487" UserId="2545" />
  <row Id="10651" PostId="9432" Text="Any cured meat works, of course summer sausage being the most traditional.  Check this site out for alternative meats: http://www.projo.com/food/content/fd-fortuna_sausage_04-08-09_B0DT615_v18.205cb1e.html.  I tend to go with a medium sharp to sharp cheese, especially when making a cheese ball (which are awesome and easy).  I also have a tendancy to mix in some bacon bits and roll the cheeseball in bacon bits too (not the stuff in the bottle, but actual bacon crushed up)." CreationDate="2010-11-25T01:23:09.827" UserId="3234" />
  <row Id="10653" PostId="9433" Text="@Ryan Elkins: I always use the heart and neck, but never anything else. Doesn't taste like much." CreationDate="2010-11-25T01:39:20.050" UserId="218" />
  <row Id="10654" PostId="9377" Text="@belisarius Yes the Southern pacific area has many variations on the hole in the ground oven. The Hangi is very similar to the Curanto. New Zealand does not have suitable large leaves to cover with, so woven flax baskets became popular. The Pacific peoples are know to have sailed to South America and back so various cultural exchanges have occurred" CreationDate="2010-11-25T02:37:05.510" UserId="3203" />
  <row Id="10656" PostId="9420" Text="I've often wondered this. Great question!" CreationDate="2010-11-25T04:20:03.937" UserId="1393" />
  <row Id="10658" PostId="9385" Text="+1 for reading the labels. Surpricingly you can find that something contains traces of something not gluten free. Also milk powder can be an ingredient in many things." CreationDate="2010-11-25T06:55:53.243" UserId="1870" />
  <row Id="10659" PostId="9427" Text="A propane torch _would_ get around the problem of matches burning down while lighting lots of candles." CreationDate="2010-11-25T08:57:06.637" UserId="266" />
  <row Id="10660" PostId="9433" Text="+1 for the website find, but please don't be squeamish about using the giblets! While the turkey is roasting, you can make a quick turkey stock using the neck, heart, and gizzard. The liver can also go into the stock, or -even better- you can chop it fine (soak in milk beforehand if desired) and add it to your dressing/stuffing as a &quot;mystery ingredient*. Given the ratios involved, the stuffing won't taste like liver, but it will taste richer and meatier." CreationDate="2010-11-25T09:10:46.900" UserId="2569" />
  <row Id="10661" PostId="9445" Score="2" Text="+1 You have to use a coarse sieve to remove any chopping dust and fine granules as they will burn easily. These parts can be toasted, but for a shorter time period. This is a common problem for all nuts and seeds being toasted" CreationDate="2010-11-25T09:37:32.423" UserId="3203" />
  <row Id="10662" PostId="9323" Text="@Trey-Jackson More or less yes, the few I have tried where much the same. It is meant to be a byproduct of refined sugar cane. Some are made from other products like corn or beets, so they probably taste somewhat different" CreationDate="2010-11-25T09:45:50.323" UserId="3203" />
  <row Id="10663" PostId="9443" Text="It makes a difference -- you might not develop the flavors as deeply, but you also won't have powder in with the larger chunks that might burn and ruin the dish; I also try to toast then chop, even though it takes longer." CreationDate="2010-11-25T12:12:13.427" UserId="67" />
  <row Id="10664" PostId="9377" Text="@TFD Take a look here http://eatingchile.blogspot.com/2010/08/curanto-chiloes-ancient-clambake.html" CreationDate="2010-11-25T12:15:36.113" UserId="2882" />
  <row Id="10665" PostId="9439" Text="I'm also going to assume that it's been in the fridge before being reheated, and it's going into the oven with or just after the turkey (ie, the oven's preheated) ... I'd take the stuffing out 20-30min before you plan to bake it, so the dish doesn't go straight from fridge to hot oven." CreationDate="2010-11-25T12:16:17.260" UserId="67" />
  <row Id="10666" PostId="8377" Score="1" Text="mentos works as well, just that you need a lot of them" CreationDate="2010-11-25T13:05:27.743" UserId="3513" />
  <row Id="10667" PostId="9414" Text="@Nick : static images *can* be infected, such as [PNG](http://cve.mitre.org/cgi-bin/cvename.cgi?name=CVE-2010-1205) , [TIFF](http://secunia.com/advisories/27213/) and [JPEG](http://www.microsoft.com/technet/security/bulletin/ms04-028.mspx)" CreationDate="2010-11-25T13:38:43.740" UserId="67" />
  <row Id="10668" PostId="9415" Text="I regularly use my food processor for grating, and the only issue is that at the end of each chunk of (whatever), it'll often get sucked in between the lid and grating disk, without actually getting grated.  For cheese and such, it helps to slow down when you've still got about 2 cm / 1 inch left, and use the next chunk to push, as it'll have more friction than against the plastic from the pusher for the feed tube.  You'll still end up with the problem on the last one, but it saves me time having to stop to clear it between each chunk being fed in.  (it's particularly messy w/ cheese)" CreationDate="2010-11-25T13:44:17.573" UserId="67" />
  <row Id="10669" PostId="9451" Text="Do you filter the pressed garlic or remove it in some way?" CreationDate="2010-11-25T14:04:38.433" UserId="2882" />
  <row Id="10670" PostId="9451" Text="You might want to edit your question to clearly state a question that can be answered. Perhaps this question is one to look into: http://cooking.stackexchange.com/questions/9146/dry-garlic-in-oil-botulism-risk" CreationDate="2010-11-25T14:12:24.370" UserId="1870" />
  <row Id="10671" PostId="9441" Text="I've seen real cut proof gloves (at least, for most reasonable cutting), but they ruin your blades -- they're [chain mail, made from stainless steel](http://www.cooking.com/products/shprodde.asp?SKU=162133).  Plate mail doesn't work, as it tends to be outside the hand, mounted on leather, so doesn't really help in cooking." CreationDate="2010-11-25T14:35:21.097" UserId="67" />
  <row Id="10672" PostId="9454" Score="1" Text="Ditto on the microwave.  And you don't need to add extra water to the butter.  Low power, check it regularly.  Shouldn't take more than a minute, total.  I use a Pyrex measuring cup which makes it easy to pour out." CreationDate="2010-11-25T14:55:35.737" UserId="3479" />
  <row Id="10673" PostId="9455" Score="6" Text="Your answer mentions this implicitly but perhaps it should be made explicit that while the botulinum bacteria can be killed quite easily, the spores are a lot tougher (i.e. survive temperatures up to 250°F and prolonged dryness) so most sterilization methods fail." CreationDate="2010-11-25T14:56:07.600" UserId="1297" />
  <row Id="10674" PostId="9452" Text="There is usually a little extra oil/fat in the waffle mix...gives a crispier exterior, which is a good thing." CreationDate="2010-11-25T15:02:52.107" UserId="3479" />
  <row Id="10675" PostId="9447" Score="2" Text="Light toasting, as mentioned, adds to the pine nut flavor, but once you add them into your cannelloni filling they won't get hot enough to burn further until you have ruined your cannelloni also." CreationDate="2010-11-25T15:06:28.547" UserId="3479" />
  <row Id="10676" PostId="9452" Text="they were just a bit more flaky and tough, but served the need." CreationDate="2010-11-25T15:31:26.993" UserId="3512" />
  <row Id="10677" PostId="9458" Score="2" Text="My instinct is no.  If you have more food, you'll need more of the flavor compounds in the seasonings to flavor that food.  But I'd be curious to hear the answers from more professional chefs." CreationDate="2010-11-25T15:59:06.103" UserId="438" />
  <row Id="10678" PostId="9451" Score="5" Text="Something of a non-sequitur, but could someone (OP, mod) please edit this and add &quot;, oh my!&quot; at the end of the title?" CreationDate="2010-11-25T16:02:19.300" UserId="438" />
  <row Id="10679" PostId="9451" Score="3" Text="Botulism is tasteless, scentless and doesn't cause discoloration.  So you can't really test for it like that." CreationDate="2010-11-25T16:06:56.473" UserId="438" />
  <row Id="10680" PostId="9458" Text="That'd be my reaction too. Again, I'm not a professional." CreationDate="2010-11-25T16:26:26.787" UserId="1887" />
  <row Id="10681" PostId="9445" Text="Good tip - I didn't know that! - +1" CreationDate="2010-11-25T16:27:05.583" UserId="2065" />
  <row Id="10682" PostId="9461" Score="2" Text="Roasted onions and carrots are usually very sweet! It depends upon the quantity you used ..." CreationDate="2010-11-25T16:31:55.497" UserId="2882" />
  <row Id="10683" PostId="9460" Text="Could you post the recipe/process you used for the stock and roux ?" CreationDate="2010-11-25T16:35:32.873" UserId="2882" />
  <row Id="10684" PostId="9458" Score="2" Text="I suspect some of your surface area suggestions might be right. Do you have an example of this we could critique?" CreationDate="2010-11-25T17:01:57.943" UserId="45" />
  <row Id="10686" PostId="9464" Text="We're thinking about having a Christmas goose too - good question!" CreationDate="2010-11-25T17:07:14.970" UserId="2065" />
  <row Id="10687" PostId="9459" Score="1" Text="Out of interest, what country are you in?" CreationDate="2010-11-25T17:08:39.617" UserId="2065" />
  <row Id="10688" PostId="9455" Text="Yes. And the problem with garlic is that it's not dry, so even if you kill all the bacteria in it once, say by roasting, if you then put the undried garlic in oil, you might still cause the spores to regrow in the wet, anaerobic environment." CreationDate="2010-11-25T17:08:58.373" UserId="45" />
  <row Id="10689" PostId="9461" Score="3" Text="It's the parsnips.  I chop them small and add them to the soup as vegetables near the end rather than adding them as aromatics to the stock." CreationDate="2010-11-25T17:19:54.830" UserId="1148" />
  <row Id="10690" PostId="9460" Text="Gravy is opaque.  If you want a clear gravy, use starch in your roux rather than flour." CreationDate="2010-11-25T17:21:35.500" UserId="1148" />
  <row Id="10691" PostId="9455" Score="2" Text="I had another thought for you.  If keeping the cold pressed olive oil cool isn't a real taste benefit for you one way or the other, you could try processing your mix in the jar in the oven at 275 for a while (I'd go with an hour, but your call).  It shouldn't hurt the oil flavor (much?), will cause the water to boil off and the spores to be killed (assuming you get the temperature of the oil up over 250 for over 3 minutes).  If the taste is still good, this should be safe." CreationDate="2010-11-25T17:28:06.160" UserId="3479" />
  <row Id="10692" PostId="9433" Text="For me, the liver is the &quot;Cook's Portion&quot;.  At some time during the day, I'll fry it up with some onions and eat it.  Even better when I'm doing duck." CreationDate="2010-11-25T17:28:39.187" UserId="1148" />
  <row Id="10694" PostId="9468" Score="2" Text="Anytime you roast your veggies they will get sweeter.  So if you want to keep your stock less sweet, use raw veggies." CreationDate="2010-11-25T18:02:27.600" UserId="3234" />
  <row Id="10695" PostId="9460" Text="For the stock, I started with some turkey wings and chicken bones. I roasted them at 450 until they were light brown. Then (after skinning the turkey) I covered them in lots of water and cooked them at about 180 for a couple of hours. I roasted onions, celery, carrots, parsnips, turnips, and parley root, and added them to the stock and cooked for another hour. I drained and chilled overnight, then skimmed the fat." CreationDate="2010-11-25T18:12:43.730" UserId="1887" />
  <row Id="10696" PostId="9460" Text="For the roux, I measured the fat I got from the stock, and added enough olive oil to make 1/4 cup. I cooked that over high heat for a minute or two to cook off the liquid that I'm sure I got with the stock fat. Then I added 1/4 cup of flour (a bit at a time) and cooked over medium heat for about 3-4 minutes until it was a darker golden brown -- starting to really turn brown in spots. I added about 4 cups of stock along with some fresh thyme and salt and pepper." CreationDate="2010-11-25T18:15:46.803" UserId="1887" />
  <row Id="10697" PostId="9468" Text="Ah, that makes sense. I added turnips and parsnips because I like them. Same with the parsley root. :-) But maybe next time I should not roast the parsnips." CreationDate="2010-11-25T18:20:21.603" UserId="1887" />
  <row Id="10698" PostId="9468" Score="4" Text="@Martha: Don't roast *any* of the vegetables, otherwise you don't have a true mirepoix.  In addition you should use a 2:1:1 ratio (50% onion, 25% carrot and 25% celery).  If you up the carrots too much, it'll be too sweet even without roasting." CreationDate="2010-11-25T18:42:58.267" UserId="41" />
  <row Id="10699" PostId="9461" Score="1" Text="I really recommend not salting stock.  It is *so* easy to add later if you're making soup or sauce, but impossible to remove if you're making a risotto or anything that doesn't need salt." CreationDate="2010-11-25T18:45:27.330" UserId="41" />
  <row Id="10701" PostId="9471" Text="That's a very interesting answer, and I do sort of buy into it. However, I would say that while it may work this way for *infusing* types of flavourings (like a bouquet garni that you take out after use, or maybe even with some dried herbs that you leave in the dish), I absolutely cannot believe that it works this way for *dissolving* types of flavourings, the foremost of which would be salt. If there's a target concentration of sodium chloride that works best for a given dish, then you want to achieve that, which means scale up linearly with the volume (or mass)." CreationDate="2010-11-25T19:59:36.410" UserId="1163" />
  <row Id="10704" PostId="9464" Score="2" Text="There is so little meat on a goose compared to a turkey that I'd be amazed if you had any meat leftover." CreationDate="2010-11-25T20:17:26.340" UserId="210" />
  <row Id="10706" PostId="9471" Score="1" Text="@Erik That sound good _IF_ everything is measured by volume. Any instruction like _cover barely with water_ may alter the proportions a lot." CreationDate="2010-11-25T21:58:40.347" UserId="2882" />
  <row Id="10707" PostId="7469" Text="-1 A  recent study in our country on virus particles from sneezing and coughing noted that they survive in the air and on hard surfaces in good quantities for at least an hour and up to 18 hours. Using your sleeve etc doesn't help. It's not the food that will get contaminated, it the pots, bowls, serving spoons etc. Chris's suggestion is they way to go, get someone else to do it" CreationDate="2010-11-25T22:12:10.093" UserId="3203" />
  <row Id="10708" PostId="9485" Text="I wasn't thinking food safety so much as &quot;risk of destroying it&quot;.  Bad word choice on my part I guess." CreationDate="2010-11-25T23:14:53.960" UserId="438" />
  <row Id="10709" PostId="9485" Score="1" Text="@Daniel: Ah, well I think I covered that a little at the end; you're going to end up cooking it for slightly longer because of the heat it's lost, but that's not going to destroy it.  Especially with a torte - usually the problem with overbaking is dryness and toughness due to gluten, but that comes from flour/starch and tortes usually don't have much (or any).  Just keep an eye on it and make sure it's not overdone." CreationDate="2010-11-25T23:24:41.380" UserId="41" />
  <row Id="10710" PostId="9479" Text="That certainly can happen, although they have to be *really* finely chopped for it to be a problem; fine enough to actually break down and dissolve during the simmering, almost a minced consistency.  The standard 1/2&quot; cube works well." CreationDate="2010-11-25T23:28:26.570" UserId="41" />
  <row Id="10711" PostId="9485" Text="Thanks!" CreationDate="2010-11-25T23:28:28.410" UserId="438" />
  <row Id="10712" PostId="9460" Score="3" Text="You might want to back off on the heat a bit.  A darker roux is fine, but it is usually approached much more slowly than 3-4 minutes.  I would expect a very light roux in that amount of time, just enough to cook off the raw flour taste, but not add any real color." CreationDate="2010-11-26T00:54:01.867" UserId="3479" />
  <row Id="10713" PostId="9441" Text="@Joe Those definitely look heavy duty . . . but you could still probably put a hole in one if you were really reckless (or motivated). I just wanted to make sure nobody tried putting their glove to a test." CreationDate="2010-11-26T01:10:30.630" UserId="2047" />
  <row Id="10714" PostId="9488" Text="Yes, absolutely.  For me, weighing the flour is also much easier than using the measuring cups." CreationDate="2010-11-26T01:14:10.873" UserId="1685" />
  <row Id="10715" PostId="9480" Text="Why don't you run some tests and report the results :-)" CreationDate="2010-11-26T01:35:11.483" UserId="3203" />
  <row Id="10716" PostId="9410" Text="@Cyclops - you're right, but it takes space to roll out even pre-made dough, and it makes a bit of a mess. (I use the dining-room table.) Some stores do sell pre-rolled pizza dough, but I can't vouch for its quality." CreationDate="2010-11-26T01:44:47.543" UserId="1601" />
  <row Id="10717" PostId="3985" Text="Another technique for crushing instead of chopping is to place ingredients (minus oil and salt) into a very heavy duty plastic bag with a &quot;zip lock&quot; and use a rolling pin, kitchen hammer, or small block of wood. Go easy, you are crushing not smashing. Some computer circuit boards come in such bags, they just need a good wash first" CreationDate="2010-11-26T01:45:08.993" UserId="3203" />
  <row Id="10718" PostId="9468" Text="@Aaronaut - I think you're on to something with the carrots. They were actually pretty huge, I had to chop them in half lengthwise, so they'd fit in the oven. (Yes, I helped Martha make the stock.)" CreationDate="2010-11-26T01:51:12.297" UserId="1601" />
  <row Id="10719" PostId="9477" Text="I haven't had a rice cooker for years, but don't remember having any problems, so can't help ... but you might be interested in the cookbook [The Pot and How to Use It](http://www.amazon.com/Pot-How-Use-Mystery-Romance/dp/0740791427) to see if it gives advice" CreationDate="2010-11-26T01:53:06.410" UserId="67" />
  <row Id="10720" PostId="7470" Score="1" Text="Gloves are generally a hygiene illusion unless put on in hospital conditions, and replaced after touching anything other than the food at hand" CreationDate="2010-11-26T01:56:01.420" UserId="3203" />
  <row Id="10721" PostId="9458" Text="The only time I ever remember having a problem was making a pot roast where I doubled the vinegar along with everything else ... I personally like dishes like sauerbraten, but the rest of the people at the table weren't so keen on it.  (I want to say it was a much longer cook time, too ... and that might be the source of the story -- double the amounts requires double the heat, which often means longer cook times, giving spices more time to extract their flavors ... but I still doubt it'd be *no* multiplying)" CreationDate="2010-11-26T01:59:48.213" UserId="67" />
  <row Id="10722" PostId="9473" Text="But heating garlic makes it sweet, which would significantly change the flavor profile, too.  I mean, it'd solve the sterilization issue, but it'd have the same problem as acid (although, more consistant, I'd assume)" CreationDate="2010-11-26T02:03:44.527" UserId="67" />
  <row Id="10723" PostId="9441" Text="I have a glove that I made years ago from I think it was 18ga galvanized tie wire, so it's heavier (and larger gaps, as the rings are larger) ... I'd say it'd stop most any slicing from a knife ... really thin piercing (ice pick) or heavy chopping (meat cleaver, machette) might get through, but against standard kitchen tasks, you'll be safe.  Maybe we could get mythbusters to test 'em?  (some hot dogs for fingers, and see what it'd take to get through)" CreationDate="2010-11-26T02:14:18.100" UserId="67" />
  <row Id="10724" PostId="9444" Text="That worked great, thanks!" CreationDate="2010-11-26T02:18:16.633" UserId="3507" />
  <row Id="10725" PostId="9477" Score="1" Text="Rice varies a little bit in and of itself, particularly with length of storage, so it is really hard to judge.  Rather like boiling an egg in that regard." CreationDate="2010-11-26T02:24:59.717" UserId="3432" />
  <row Id="10726" PostId="9473" Text="It's a tough thing either way as you have to do something to keep it safe.  Anyway you look at it, if you want that raw garlic flavor, you are dealing with a volatile concoction.  So which way can you go to assure it's safety and have the least change in flavor?" CreationDate="2010-11-26T02:29:48.300" UserId="3234" />
  <row Id="10727" PostId="9422" Text="+1 for using in cookies" CreationDate="2010-11-26T12:07:50.093" UserId="2065" />
  <row Id="10728" PostId="9493" Score="2" Text="You also get more consistent/precise results -- it's easy to measure out a quarter teaspoon of meringue powder, whereas the same isn't true when dealing with measuring egg whites." CreationDate="2010-11-26T13:01:06.237" UserId="67" />
  <row Id="10729" PostId="9491" Text="I'm going to assume implied -- where do you get it?  I've never seen it in general grocery stores; I either get it from a cake shop that sells supplies (colors, decorations, etc), or a larger craft store that has a cake decorating section; Wilton sells one that comes in something like a baking powder can. (paper sides, plastic top)" CreationDate="2010-11-26T13:03:35.437" UserId="67" />
  <row Id="10730" PostId="9491" Text="I wasn't really that interested in where you get it, more in what it was and what the purpose of using it in cooking was. Thanks for the info tho" CreationDate="2010-11-26T13:05:30.113" UserId="125" />
  <row Id="10731" PostId="9479" Text="@Aaronut True, should have specified a size in my comment." CreationDate="2010-11-26T14:45:38.890" UserId="2912" />
  <row Id="10732" PostId="9461" Text="I don't think I ever want to eat risotto cooked with unsalted stock." CreationDate="2010-11-26T15:16:51.230" UserId="2391" />
  <row Id="10733" PostId="9479" Text="Makes sense, but this wasn't the problem in this case. I had quite large pieces." CreationDate="2010-11-26T15:44:23.003" UserId="1887" />
  <row Id="10734" PostId="9492" Score="3" Text="What do you mean about preparing &quot;something particular&quot; in terms of meat? What are your actual restrictions? (I'd be happy to make suggestions, but I need a bit more information.)" CreationDate="2010-11-26T16:05:23.717" UserId="1887" />
  <row Id="10735" PostId="9448" Score="1" Text="I don't understand: how is melting butter at all difficult? Softening butter, I could understand, but *melting*? You just heat it up until melted, what's hard about that? And why on earth would you add water???" CreationDate="2010-11-26T16:05:39.203" UserId="2569" />
  <row Id="10736" PostId="9494" Score="1" Text="There are many varieties of &quot;useful&quot;. What do you need/want these books for?" CreationDate="2010-11-26T16:10:49.697" UserId="2569" />
  <row Id="10738" PostId="9468" Text="@Aaronaut -- is it important to have a true mirepoix? I'm not trying to make a traditional stock, necessarily. Just one that tastes good." CreationDate="2010-11-26T16:26:04.263" UserId="1887" />
  <row Id="10740" PostId="9499" Text="Which kind of beans did you use?" CreationDate="2010-11-26T18:01:46.787" UserId="2882" />
  <row Id="10741" PostId="9499" Text="Great northern white beans." CreationDate="2010-11-26T18:23:39.207" UserId="3541" />
  <row Id="10742" PostId="9502" Text="Just thought of another reason... Fresh garlic sometimes turns green when you cook it (For example, mix it with butter to make garlic toast). To make something like that more visually appealing, I might use garlic powder instead. Also in garlic toast, garlic powder would give a smoother texture than fresh garlic." CreationDate="2010-11-26T20:42:48.253" UserId="231" />
  <row Id="10743" PostId="9468" Text="@Martha: Well, not necessarily, I guess, but mirepoix is to stock as roux is to white sauce.  It's kind of fundamental (along with the bouquet garni), and generally you don't mess with it unless you have a lot of experience and know exactly what you're trying to do.  And even then, people typically just *add* to it, and you have to be careful what you add (as Doug has pointed out, parsnips aren't really appropriate for most stocks).  So while there's always more than one way to skin a cat in cooking, you should probably stick with the &quot;standard&quot; for stock unless you have a good reason not to." CreationDate="2010-11-26T22:43:53.050" UserId="41" />
  <row Id="10744" PostId="9468" Text="P.S. @Martha, there's no &quot;A&quot; in the middle of my name; I won't get your comment replies if it's spelled wrong. ;)" CreationDate="2010-11-26T22:44:38.303" UserId="41" />
  <row Id="10745" PostId="9507" Text="Is the heating element removable and is the entire inside surface metal?" CreationDate="2010-11-27T02:01:41.317" UserId="446" />
  <row Id="10748" PostId="9500" Score="2" Text="Preparing your own indicator solution with red cabbage juice is a safe and fun little experiment." CreationDate="2010-11-27T03:34:21.323" UserId="2925" />
  <row Id="10750" PostId="9461" Text="@vwiggins: Is that supposed to be a joke?  No risotto recipe I have ever seen calls for salt during the cooking process, just as a seasoning later, and the ones that include broth as a liquid ingredient (as opposed to stock or water or wine) usually make a point of mentioning the *low-salt* type." CreationDate="2010-11-27T05:01:27.563" UserId="41" />
  <row Id="10751" PostId="9486" Text="My family have always had specifically designed potato spikes for cooking baked potatoes. (see: http://www.kitchenaria.com/images/uploads/potato_baker_spike.jpg) I was quite old before I found out that some people cooked them without.  It is such an efficient method of cooking them I thought it was normal." CreationDate="2010-11-27T12:10:22.697" UserId="3432" />
  <row Id="10753" PostId="9511" Text="Do you mean &quot;puree&quot; or &quot;paste&quot;? They're quite different products, and a tablespoon or two of paste is pretty common, while a tablespoon or two of puree is not. Also, I note that you're using a British English spelling of flavor/flavour. Perhaps that's the distinction? In the US, &quot;paste&quot; comes in either a small can or a tube, like toothpaste. &quot;Puree&quot; usually comes in a larger can." CreationDate="2010-11-27T16:52:14.810" UserId="45" />
  <row Id="10754" PostId="9518" Text="I don't even want to imagine the water costs from trying to defrost a whole turkey under the tap... even just defrosting a few chicken breasts is a pain!" CreationDate="2010-11-27T17:17:52.567" UserId="41" />
  <row Id="10755" PostId="9511" Text="I am in the UK and the puree I am using comes in a tube like toothpaste. It is probably the same as what you are calling paste." CreationDate="2010-11-27T17:30:04.190" UserId="2065" />
  <row Id="10758" PostId="9523" Score="1" Text="I usually use milk when making mash and it works fine.  I cant use cream due to SO allergies (its lactofree milk).  I think your idea of using cheese however is a good plan." CreationDate="2010-11-27T17:52:21.293" UserId="2010" />
  <row Id="10760" PostId="9521" Score="2" Text="I don't think that's correct. My understanding is that tomato paste is used for color and to add umami (glutamate) flavors, without all of the bulk of whole tomatoes (as you note). It might mean you don't have to use a watery product, but I don't think it &quot;soaks up&quot; water... If you have a citation to the contrary, please provide it, though!" CreationDate="2010-11-27T18:34:23.597" UserId="45" />
  <row Id="10761" PostId="9512" Score="3" Text="Yes, and also, tomato paste adds a bright red color that can be hard to get with whole tomatoes, and you can saute it, which caramelizes the sugars in a way you couldn't do with whole tomatoes." CreationDate="2010-11-27T18:35:47.857" UserId="45" />
  <row Id="10762" PostId="9512" Score="2" Text="@Harlan Unless you reduced the whole tomatoes first, which is time consuming and equivalent to using puree in the first place." CreationDate="2010-11-27T18:39:26.553" UserId="3432" />
  <row Id="10763" PostId="9521" Text="Well I've marked it up, because it certainly does result in a thicker consistency than using straight tomatoes.  Whether or not this is why people use it is a matter of debate, but the fact is true." CreationDate="2010-11-27T18:41:31.140" UserId="3432" />
  <row Id="10764" PostId="9523" Text="Personally, I never use either and used to use a small amount of butter and possibly some mustard." CreationDate="2010-11-27T18:43:48.890" UserId="3432" />
  <row Id="10765" PostId="9514" Text="Your point is well taken, and now that I have tried the standard recipe, I can see where rendering the fat and use it as such might be an alternative to using small spoons to scrape it out. Still, the reason for the question was that I was surprised that the instructions were so consistently for cooking marrow at high temp since recipes for meat are so variable." CreationDate="2010-11-27T19:27:47.263" UserId="3418" />
  <row Id="10767" PostId="9517" Text="This is also a great site for a BUNCH of different options in addition to Doug's suggestion.  http://www.foodsubs.com/Defrost.html" CreationDate="2010-11-27T20:29:48.707" UserId="3234" />
  <row Id="10769" PostId="9521" Score="1" Text="@Harlan: It can be used for that too (I've used it in stock), but that use is irrelevant in the context of this question; any recipe that also calls for chopped tomatoes is clearly not trying to avoid the bulk." CreationDate="2010-11-27T20:44:31.280" UserId="41" />
  <row Id="10770" PostId="9525" Score="2" Text="They're also great as a thickener for stew." CreationDate="2010-11-27T22:05:04.960" UserId="67" />
  <row Id="10771" PostId="9526" Text="Are the eggs the same size? Are you using the same size pot and same amount of water?" CreationDate="2010-11-27T23:15:26.673" UserId="45" />
  <row Id="10772" PostId="9468" Text="@Aaronut -- Ah, okay. Thanks for the explanation! (And all I need to remember is that you're a nut, not a space case. ;-)" CreationDate="2010-11-27T23:18:52.597" UserId="1887" />
  <row Id="10773" PostId="7460" Score="1" Text="You might want to start cooking at that high temperature (230/450), to get some nice tasty browning, then drop the temperature a lot lower, say 150/300, to slowly and evenly cook the meat to the target temperature." CreationDate="2010-11-27T23:19:17.607" UserId="45" />
  <row Id="10774" PostId="9523" Score="1" Text="@NBenatar : a lactose-free alternative is chicken stock; as starch from the potatoes creates much of the 'creaminess', you actually don't need to use any dairy or fat when making mashed potatoes." CreationDate="2010-11-28T00:21:13.683" UserId="67" />
  <row Id="10776" PostId="9527" Text="Good point! Although I can't measure the difference *very* accurately myself, it can't be more than 30 meters higher at my new location." CreationDate="2010-11-28T00:38:58.870" UserId="3550" />
  <row Id="10777" PostId="9528" Text="This is identical to my answer, but with more off-topic commentary and fewer suggestions." CreationDate="2010-11-28T00:41:31.287" UserId="41" />
  <row Id="10778" PostId="9526" Text="@Harlan: Triple yes." CreationDate="2010-11-28T00:43:01.610" UserId="3550" />
  <row Id="10779" PostId="9526" Score="3" Text="Are the eggs *starting* at the same temperature they were? The stove isn't the only new appliance! And is it a full rolling boil, so you can guarantee the water gets well-mixed to a constant temperature?" CreationDate="2010-11-28T01:56:48.477" UserId="1672" />
  <row Id="10780" PostId="9511" Score="1" Text="@Harlan In the UK tomato puree is the US tomato paste.  What I believe you are calling puree we tend to use the Italian word for `passata` *(di pomodoro)*." CreationDate="2010-11-28T02:08:20.620" UserId="3432" />
  <row Id="10781" PostId="9533" Text="You don't typically cook smoothies, where as ketchup is cooked down quite a bit." CreationDate="2010-11-28T02:58:48.277" UserId="3234" />
  <row Id="10782" PostId="9527" Text="This was my first guess too. According to that link, Amsterdam's elevation (2m) gives you an extra degree C of temp compared to Stockholm." CreationDate="2010-11-28T03:13:08.793" UserId="1138" />
  <row Id="10783" PostId="9523" Text="@Joe: I don't think I'd call the effect of starch or even gelatin &quot;creaminess&quot;.  That pretty much always comes from fat (although I suppose it does not have to be dairy fat).  The potatoes are *thick*, but I have tried many different recipes/preparations for mashed potatoes and in my experience, only the ones using actual cream or cheese are *creamy*.  You could probably use *liver* for a genuinely creamy texture if you're not too disgusted by the idea; generally it doesn't have much taste of its own in small quantities." CreationDate="2010-11-28T03:16:52.293" UserId="41" />
  <row Id="10784" PostId="9528" Text="@Aaronut What? It's totally different! No adding cream, how to fix AFTER too much milk added etc etc. What off topic commentary?" CreationDate="2010-11-28T03:52:48.790" UserId="3203" />
  <row Id="10785" PostId="9528" Text="Yes, I rather figured that the cream was central to this, even though it was nothing more than an aside in my answer.  Notwithstanding, your first and second paragraphs basically copy my answer and the third and fourth paragraphs aren't really relevant.  Nothing personal, I don't think it's a bad answer, but I also don't think you deserved an upvote for repeating a previous answer and adding some extra stuff that doesn't help answer the question." CreationDate="2010-11-28T04:17:53.433" UserId="41" />
  <row Id="10786" PostId="9533" Score="1" Text="Okay, the question is a little silly, and wrong, but does it really deserve four down votes?  I mean, really?" CreationDate="2010-11-28T04:39:14.110" UserId="438" />
  <row Id="10787" PostId="9533" Text="@Daniel: I would hazard a guess that some people view at as a [joke question](http://blog.stackoverflow.com/2009/04/joke-questions-please-refrain/) or at least borderline, hence the downvotes.  I've always believed that the best way to handle them is to just answer them honestly and not take the (flame)bait - but at the same time that doesn't mean we should encourage it.  Maybe the question is actually not a joke, but that is one reason why it helps to be specific and detailed, to avoid negative interpretations." CreationDate="2010-11-28T05:07:06.103" UserId="41" />
  <row Id="10788" PostId="9528" Text="@Aaronut I didn't repeat anything, I use this as a technique, and you claim never to have tried? The &quot;extra stuff&quot; actually helps answer the question as in over milking is a valid technique, but requires careful stirring and often a sacrificial burn layer. How about trying it sometime before you criticise?" CreationDate="2010-11-28T06:36:34.927" UserId="3203" />
  <row Id="10789" PostId="9533" Text="It was borderline joke/actual question. I honestly did not know what constituted as a smoothie, and ketchup is smooth... I guess... Mostly it was intended to be a little humorous, and as such I expected this type of response. I am grateful for the serious answers." CreationDate="2010-11-28T07:18:29.153" UserId="1317" />
  <row Id="10790" PostId="9534" Score="9" Text="I know a two year old that would dispute point (1), but overall, good answer!" CreationDate="2010-11-28T09:25:33.983" UserId="1393" />
  <row Id="10791" PostId="9533" Score="2" Text="I'm upvoting, not because I think it is the greatest question we've ever had, but I think @Aaaronut's answer shows that it is well posed and valid, so I don't think it deserves the down votes." CreationDate="2010-11-28T09:26:34.747" UserId="1393" />
  <row Id="10792" PostId="9517" Text="In the fridge is always best, but you need to plan ahead properly :-) Otherwise what's wrong with leaving it on the bench? It's still covered etc. It's not being fiddled with by unwashed hands etc. Most countries in the world don't have the water and energy to spare to be running the tap for any length of time. If free-flow'ish they should be defrosted enough for cooking in a couple of hours" CreationDate="2010-11-28T10:49:41.183" UserId="3203" />
  <row Id="10793" PostId="9524" Text="by as much, do you mean weight or volume? I am using powder, not dried chillis." CreationDate="2010-11-28T12:45:53.903" UserId="3363" />
  <row Id="10794" PostId="9518" Text="Ah, that was a good description of, &quot;the danger zone.&quot; I get it." CreationDate="2010-11-28T13:35:10.183" UserId="184" />
  <row Id="10795" PostId="5599" Text="Had to come back and thank Martha. I read this a month or two ago and just tried it yesterday. I've always scored (cut an X on) the flat side, because that's what my parents did. But scoring the rounded side was much easier - the nut stayed still - and they were substantially easier to peel - the shell curled back further from the meat. I cooked them at 375 until they smelled like roast chestnuts, though I understand that wouldn't help a first-timer. I love chestnut season!" CreationDate="2010-11-28T14:58:59.877" UserId="304" />
  <row Id="10796" PostId="9538" Text="Right, I think this gets at the nut of the problem: a recipe involving goat cheese and sour cream inherently has variables that the OP mentions. You'll necessarily have to use your own judgement to thin it to the correct consistency for situations where that is a critical element of success." CreationDate="2010-11-28T15:52:05.710" UserId="1393" />
  <row Id="10797" PostId="9542" Text="Sounds reasonable. I do believe, however, that this is much more the case with a glass top stove than with a coil stove (which is what I use now). As it easily takes fifteen minutes for the coils to cool down, I'm not sure the argument holds." CreationDate="2010-11-28T15:55:04.893" UserId="3550" />
  <row Id="10798" PostId="9532" Text="Whoa! thank you for your time and effort you put it into this question! I have read about thermolon too, but again, people doesnt seem to know what they are. I guess we'll just have to wait until and see...In the mean while, I will have to do more research about other alternatives. Thank you!" CreationDate="2010-11-28T15:58:14.270" UserId="3554" />
  <row Id="10799" PostId="9538" Text="So, @Michael and AGuyNamedBob, you think it's the recipe itself that's the problem?  Are there goat cheeses you can get that *aren't* dry?  (The one I buy is not even shreddable, it has a similar consistency to blue cheese or brie.)  You might be right, but I'm surprised that iSi would publish a recipe with such an obvious error." CreationDate="2010-11-28T15:59:20.977" UserId="41" />
  <row Id="10800" PostId="9526" Score="1" Text="Now that you mention it... my girlfriend–with whom I moved here–prefers to store the eggs in the fridge. In the Netherlands I usually stored them in a cupboard.&#xA;How I could miss such an elementary observation is beyond me. :-)" CreationDate="2010-11-28T16:00:05.130" UserId="3550" />
  <row Id="10801" PostId="9526" Text="A full rolling boil indeed." CreationDate="2010-11-28T16:01:49.160" UserId="3550" />
  <row Id="10802" PostId="9542" Text="Sadly I don't have a gas stove to compare; I don't even know anyone here who owns one. I will keep it in the back of my head in case that changes, and hopefully post back with my findings." CreationDate="2010-11-28T16:03:28.053" UserId="3550" />
  <row Id="10803" PostId="9538" Text="@aaronut Well, I think two things: (1) there certainly is a range of textures of goat cheese and (2) recipes get published with errors all the time. There was a recipe in Art Culinaire last year for sous vide eggs where the temperature was wrong by 30 degrees F! It is a much bigger deal with these more technical recipes than your more normal &quot;saute til browned&quot; kinds of things." CreationDate="2010-11-28T16:17:19.060" UserId="1393" />
  <row Id="10804" PostId="9206" Text="Just to report: the gravy was a success: lovely turkey flavor, not at all over-salted. The turkey wasn't as spectacularly good as I'd been led to expect, but I'm putting that down to our inaccurate oven - need to invest in an oven thermometer." CreationDate="2010-11-28T16:50:03.633" UserId="2569" />
  <row Id="10805" PostId="9535" Text="Wasn't Reagan, it was one of the Bushes." CreationDate="2010-11-28T16:52:49.823" UserId="2569" />
  <row Id="10806" PostId="9523" Text="@NBenatar, cream shouldn't contain any lactose, should it?" CreationDate="2010-11-28T16:56:24.533" UserId="2569" />
  <row Id="10807" PostId="9523" Text="@Marti: I think in practice, cream does contain lactose because the separation process isn't perfect.  It's *low* in lactose compared to milk but I guess if somebody has severe allergies then that's not good enough." CreationDate="2010-11-28T17:48:53.270" UserId="41" />
  <row Id="10808" PostId="9524" Score="1" Text="@Mild Fuzz Good question. By volume, because that's what my Mk. I eyeball judges. Yes, that is imprecise. Maybe next time I weight them before and after." CreationDate="2010-11-28T18:11:23.157" UserId="1670" />
  <row Id="10809" PostId="9545" Text="What sort of plastic is that? Most people use metal, glass, or ceramic because they are pouring off hot fat from a cooking dish, and the plastic could melt" CreationDate="2010-11-28T20:47:18.327" UserId="3203" />
  <row Id="10810" PostId="9206" Text="Glad to hear that it worked out." CreationDate="2010-11-28T21:31:34.497" UserId="2001" />
  <row Id="10811" PostId="9179" Score="1" Text="Blanching the almonds worked perfectly. @TFD- warming them in the microwave also worked very well and was fast. I was able to slice them almost like slivered almonds. Thanks for the tip!" CreationDate="2010-11-28T21:32:42.170" UserId="2001" />
  <row Id="10812" PostId="9533" Text="Downvote for just copying an (old) meme into a question: http://memegenerator.net/Philosoraptor/ImageMacro/3260626/If-tomatoes-are-a-fruit-isnt-ketchup-technically-a-smoothie" CreationDate="2010-11-28T22:36:00.307" UserId="152" />
  <row Id="10813" PostId="9523" Text="@Aaronut, I would think that someone with truly severe allergies would need to stay away from all milk products, even &quot;lactose-free milk&quot; (which is really lactose-reduced) and cheese." CreationDate="2010-11-28T22:47:57.050" UserId="2569" />
  <row Id="10814" PostId="9533" Text="Upvote for humor, and a good answer from @Aaronut" CreationDate="2010-11-28T23:13:28.590" UserId="641" />
  <row Id="10816" PostId="9535" Score="2" Text="@Marti: No, it was [during the Reagan administration](http://www.straightdope.com/columns/read/2517/did-the-reagan-era-usda-really-classify-ketchup-as-a-vegetable)." CreationDate="2010-11-28T23:43:56.240" UserId="1101" />
  <row Id="10817" PostId="9534" Score="2" Text="@Michael: I'm not quite as far gone as that two year old, but I do consider french fries to be utensils!" CreationDate="2010-11-28T23:45:43.463" UserId="1101" />
  <row Id="10818" PostId="9523" Text="@Aaronut : how would you describe the texture of a properly made risotto, if not 'creamy' ?" CreationDate="2010-11-29T00:18:40.147" UserId="67" />
  <row Id="10819" PostId="9523" Text="@Marti : most hard cheeses are naturally lactose free, as the lactose as broken down by the bacteria as the cheese ages, however, some people have issues with casein or whey, so 'lactose free' stuff will still affect them.  (and yes, there's lactose in cream, as well as yoghurt that isn't made with live cultures, American butter, lots of prepared foods, as filler in some pills, etc.)" CreationDate="2010-11-29T00:28:02.023" UserId="67" />
  <row Id="10820" PostId="9523" Text="@Joe: Most risotto is made with at least one dairy product so it actually *is* creamy in the sense of fat; I actually had a hell of a time finding good dairy-free recipes for the family last month, and although I suppose I might still call those &quot;creamy&quot;, it's very clearly distinguishable from the dairy kind of &quot;creamy&quot;." CreationDate="2010-11-29T00:34:23.747" UserId="41" />
  <row Id="10821" PostId="9553" Text="I don't suppose you have a recipe in mind that you could point us to?  Sugar usually goes in with the wet ingredients, so this could be a problem, but maybe there are certain types of cakes where you can just dump it all into the mixing bowl..." CreationDate="2010-11-29T00:38:40.123" UserId="41" />
  <row Id="10823" PostId="9553" Text="Sorry don't have the recipe online. Basically you mix all the ingredients together and pour into the pan. Simpliest ever!" CreationDate="2010-11-29T03:18:59.957" UserId="27" />
  <row Id="10826" PostId="9523" Text="@Aaronut : I said 'properly made rissoto'.  It might be finished with some hard grating cheese, but you're not going to get creaminess from that.  I've always heard &quot;creamy&quot; to mean &quot;cream-like&quot; and not &quot;must contain fat&quot;.  Sometimes it refers to color, texture, mouthfeel, etc. ... and if you think it's hard finding non-dairy recipes, try ordering off most &quot;american food&quot; restaurant's menus (almost all appetizers and deserts are out, and likely 75% or more of the entrees) ... if you want dairy free, look to asian cuisine" CreationDate="2010-11-29T04:31:16.573" UserId="67" />
  <row Id="10828" PostId="9545" Score="1" Text="Plastic is made from oil, and the oils in your food can bond to it.  All plastics are susceptible to this to a smaller or larger degree depending on manufacture.  Under normal circumstances it merely makes it harder to clean, but it can, as stated in the answer, result in flavor transference, especially over long term storage.  This is why you could store things in Tupperware over and over again, but put tomato sauce in it just once and it will be stained for ever." CreationDate="2010-11-29T06:19:32.677" UserId="446" />
  <row Id="10829" PostId="9556" Text="+1 Very complete answer." CreationDate="2010-11-29T06:55:49.757" UserId="949" />
  <row Id="10830" PostId="9448" Text="@Marti: Melting butter by heating it up in say a frying pan is quite risky - it can go in flames - I saw that happening once - nothing fatal, but quite scary and that's not what I'd call &quot;convenient&quot;." CreationDate="2010-11-29T08:18:12.247" UserId="3237" />
  <row Id="10831" PostId="9552" Text="is it the rice sticking to the pot and/or itself, or is it the pot itself that's getting sticky?" CreationDate="2010-11-29T11:36:11.337" UserId="67" />
  <row Id="10832" PostId="9532" Text="It's worth noting that &quot;normal&quot; nonstick coating will also wear off over time, especially with heavy use. It's best to not get too attached to your nonstick pans." CreationDate="2010-11-29T13:18:56.470" UserId="2047" />
  <row Id="10833" PostId="9563" Score="4" Text="The tone of this question is unfortunate. Perhaps you could step down the undeserved animosity a bit." CreationDate="2010-11-29T13:56:26.983" UserId="2001" />
  <row Id="10834" PostId="9532" Text="That is correct, @Bob, although I think the point was that GreenPan seems to be implying that their pans are safer than Teflon, a claim which should be met with suspicion given the fact that the coating leaches off.  Also, YMMV, but my Teflon has lasted upwards of 3 years with moderate use, which seems to be better than what people are saying about the GreenPan." CreationDate="2010-11-29T13:59:10.210" UserId="41" />
  <row Id="10835" PostId="9523" Text="@Joe: I can assure you that the risotto was &quot;properly made&quot; (it's not exactly that hard to make).  The [most commonly-used definition of &quot;creamy&quot;](http://dictionary.reference.com/browse/creamy) is *containing cream*; *resembling* cream is also *a* definition but the &quot;creaminess&quot; of risotto is a completely different animal, unless it's got some soft cheese mixed in." CreationDate="2010-11-29T14:03:15.103" UserId="41" />
  <row Id="10836" PostId="9448" Text="Igniting butter in a frying pan? Seriously? How dirty was the frying pan, and how messy was the cook? Or maybe he added water, causing explosive boiling..." CreationDate="2010-11-29T14:55:55.350" UserId="2569" />
  <row Id="10837" PostId="9448" Text="@Marti: I don't remember the details - it was years ago, but I learned one lesson - oil-based compounds should not be heated this way." CreationDate="2010-11-29T14:58:32.257" UserId="3237" />
  <row Id="10838" PostId="9535" Text="@Dennis Williamson: thanks, didn't know that. Could've sworn it was in the news in the 90s - in the 80s I was too young to pay attention to such things." CreationDate="2010-11-29T15:00:07.607" UserId="2569" />
  <row Id="10839" PostId="9563" Text="@Aaronut- Thanks" CreationDate="2010-11-29T15:36:06.060" UserId="2001" />
  <row Id="10843" PostId="9567" Text="I was going to answer that I also have no problems, but thought I was missing something obvious :) If I've used my sieve in conjunction with cheesecloth for something liquid, I just make sure to rinse it immediately so nothing dries on it.  If something did dry on it, I'll soak it in a bowl of water (similar to soaking my dishes in a sink) for a few minutes, and it rinses right off." CreationDate="2010-11-29T18:16:29.280" UserId="1236" />
  <row Id="10844" PostId="9480" Text="well, it worked for my turkey -- used the same hole, took it out at 155 (breast) and the whole thing coasted to 160. win" CreationDate="2010-11-29T18:35:44.107" UserId="3527" />
  <row Id="10845" PostId="9572" Text="The first brand was Roland (http://www.amazon.com/Roland-Noodles-Organic-12-8-Ounce-Package/dp/B000UXW95G - one review also complains about the disintegration), but thanks for the warning about Eden. I've never had an experience like that with western style noodles. I had no idea that some brands could be so far off the mark." CreationDate="2010-11-29T18:42:56.283" UserId="2047" />
  <row Id="10846" PostId="9563" Score="2" Text="The SO---who does the baking in our house---acquired an antique pin in this style for a couple of bucks, and shortly thereafter gave away all out axle-n-handle rolling pins. Good tool." CreationDate="2010-11-29T18:46:47.357" UserId="1670" />
  <row Id="10847" PostId="9569" Score="1" Text="+1 for banning the wife from buying udon.  its the only logical explanation." CreationDate="2010-11-29T19:38:18.673" UserId="210" />
  <row Id="10848" PostId="9566" Score="1" Text="man, that is some serious sieve cleaning information." CreationDate="2010-11-29T19:40:18.423" UserId="210" />
  <row Id="10849" PostId="9218" Text="[Parchment paper](http://en.wikipedia.org/wiki/Parchment_paper_(baking\)) is used in baking as a replacement for pans, so yes, it can handle the heat. Now, what happens if it curls up and *touches* the heating element, is up for experimentation..." CreationDate="2010-11-29T20:39:44.887" UserId="1771" />
  <row Id="10850" PostId="9579" Text="Probably the pan has a lot to do with it, they cook them in pretty heavyweight iron skillets from what I've seen, no doubt with a fair bit of oil as lubrication, which will effect the crust formation." CreationDate="2010-11-29T21:03:24.013" UserId="3432" />
  <row Id="10852" PostId="5599" Text="Glad it worked! Now I just need you to invite me over for some chestnuts! ;-)" CreationDate="2010-11-29T21:40:50.870" UserId="1887" />
  <row Id="10853" PostId="9589" Score="1" Text="Ah, I think adding oil is where I have been going wrong.  Sugar also inhibits gluten formation apparently but salt strengthens it.  That is according to McGee which for some reason I didn't think to consult first.  I will do a test run soon and see how it goes and maybe get a stone.  I have never seen a takeaway place use a stone, though, they just use thin pizza ovens and metal trays." CreationDate="2010-11-29T23:25:55.297" UserId="3574" />
  <row Id="10854" PostId="9310" Text="&quot;butter spreads have a water component to them&quot; doesn't tell us about butter spreads versus butter, since butter also has a water component. The USA requires that butter be at least 80% fat. Most USA butters will be 80% fat since the fat is more expensive than water. There are premium butters that have higher fat content. The remaining 20% is mostly water. My understanding is that many European countries have higher required fat contents, but none are so high that butter does not contain water. In the USA margarine also must have at least 80% fat, it is &quot;just&quot; a radically different fat." CreationDate="2010-11-29T23:28:54.073" UserId="949" />
  <row Id="10855" PostId="9586" Score="1" Text="Be careful. This stuff is very dangerous and can kill you EASILY." CreationDate="2010-11-29T23:31:16.960" UserId="211" />
  <row Id="10856" PostId="9176" Score="1" Text="Le Crueset says, &quot;Phenolic [plastic] knobs and handles are oven safe to 375°F / 190°C.&quot; So the plastic handles do limit temps that can be used versus metal. I've upgraded both my pots to stainless handles on top. (About $10 each, USD.) Agree that around 5 or 6 quarts is a good everyday size. I find having a second, bigger 7 quart, pot handy for entertaining, perparing food for potlucks etc. But it is a bit of a luxury item for me." CreationDate="2010-11-29T23:50:59.140" UserId="949" />
  <row Id="10857" PostId="9581" Text="Many places also sell just the crowns (florets). It's a little more, I haven't tried to do the math to see which is more economical if you don't use the stalks. That could be an option if you usually just through the stalks out." CreationDate="2010-11-30T00:05:54.057" UserId="123" />
  <row Id="10858" PostId="9593" Text="D'oh! Thank you. It's a good start!" CreationDate="2010-11-30T00:21:00.437" UserId="3550" />
  <row Id="10859" PostId="9592" Score="2" Text="To comment on the dishwasher part, so long as the items do not touch, you should be fine.  After big dinners at my parents, the left side of the cutlery rack was silver, the right stainless.  Worked fine for us." CreationDate="2010-11-30T00:45:38.270" UserId="835" />
  <row Id="10861" PostId="9592" Text="@sdg: That's good to know." CreationDate="2010-11-30T00:53:56.903" UserId="3550" />
  <row Id="10862" PostId="9558" Score="2" Text="You have just reminded me something about the type of rice too.. I am pretty certain the type of rice will change the stickiness of rice that some rice is less likely to stick in the rice cooker. For example, you may find Jasmine rice sticks less than others." CreationDate="2010-11-30T00:56:23.220" UserId="2951" />
  <row Id="10863" PostId="9567" Text="FWIW, it's usually dishwasher for me too, but every so often I get a build-up, usually after a few instances of trying to pass through something thick and/or heavily seasoned (salt/pepper/spice grains)." CreationDate="2010-11-30T00:59:22.853" UserId="41" />
  <row Id="10864" PostId="9558" Text="Good reminder.  I use Jasmine rice almost exclusively.  But I have found similar results with generic long grain rice." CreationDate="2010-11-30T01:28:18.497" UserId="1092" />
  <row Id="10866" PostId="9589" Text="The stone is about increasing the heat potential of your domestic oven. It holds large amounts of heat if fully pre-warmed. It will release the heat into the cold pizza dough at a faster rate than a domestic over can heat. Having said that it never works well for me? I find a plain steel tray does the trick with the oven on MAX. I use a thin smear of olive oil to conduct the heat through the tray, and not cornmeal etc" CreationDate="2010-11-30T01:50:19.303" UserId="3203" />
  <row Id="10867" PostId="9591" Score="1" Text="being an Argentinian, and a heavy consumer of yerba mate (as most people in my country) I feel obliged to comment on this one. The presence of caffeine as the active substance in yerba mate was long disputed, because it was reported that another similar substance (&quot;mateine&quot;) was there. Now it's [almost] settled and  accepted that yerba mate does contain caffeine. The arguments took a long time to ripen just because caffeine is not a well chemically defined substance, but a _family_ of chemical compounds. Also, a main effect of yerba mate is diuretic (mild) and not &quot;antiobesity&quot;." CreationDate="2010-11-30T01:55:45.750" UserId="2882" />
  <row Id="10868" PostId="9584" Score="2" Text="An alternative peeling method that works well is to use a paring knife, cut into the base with the knife, and holding the little flap of broccoli &quot;skin&quot;, peel it back until it breaks off.  Do again with the next part around the base, continuing until you've removed one full outside layer. You'll be removing the woodiest part of the outside stem, leaving the tender heart.  Chop and cook with the florets, or, if the pieces are thick, start them a little ahead of the florets so they are all done at once.  By the way, this is way easier to do than to describe." CreationDate="2010-11-30T02:29:13.690" UserId="3479" />
  <row Id="10869" PostId="9541" Text="Next time consider braising the ribs in a covered pan or foil pouch.  You'll end up with less liquid left over, and there will be more flavor in your ribs." CreationDate="2010-11-30T02:45:23.057" UserId="3479" />
  <row Id="10870" PostId="9573" Score="1" Text="&quot;How can I maximize the caffeine content of my coffee?&quot; Chew it longer. :-)" CreationDate="2010-11-30T03:11:51.200" UserId="3162" />
  <row Id="10872" PostId="9585" Score="1" Text="You can replace the water with soup stock too (a stock with mushrooms will add umami), and try flour instead of corn starch (it browns up adding punch)." CreationDate="2010-11-30T04:03:56.707" UserId="201" />
  <row Id="10873" PostId="9602" Text="Sorry I meant to include it in the question, but she is unable to eat garlic or onion powders either. It's not an allergy, but because of her Crohn's, she'll get a bad stomach reaction, so I want to avoid that! :)" CreationDate="2010-11-30T04:47:49.417" UserId="950" />
  <row Id="10874" PostId="4035" Text="yep this is right, to avoid burning use a thick bottom vessel and cook over a low flame for a longer period. A good trick if you dont have a thick bottom pan is to stack up a frying pan between the vessel and the flame +1" CreationDate="2010-11-30T05:03:28.213" UserId="3581" />
  <row Id="10875" PostId="4808" Text="+1 for the reference to Goan cuisine, its the most nomalicious when it comes to fish" CreationDate="2010-11-30T07:44:50.977" UserId="3581" />
  <row Id="10876" PostId="9566" Text="what about us lazy guys ? there must be a hack hrmm..." CreationDate="2010-11-30T07:49:20.783" UserId="3581" />
  <row Id="10877" PostId="9570" Text="Thanks, that's what I ended up doing. A firmer tofu would definitely have been better but it was ok." CreationDate="2010-11-30T08:20:50.417" UserId="1762" />
  <row Id="10878" PostId="9575" Score="1" Text="Thanks for your response &amp; the suggestion of Tofu Rosso. That's a very good point about the dairy, I'll have to keep a closer lookout. I'm embarking on a 30 day vegan trial but the preceding week is just veggie as I need to use up the milk I have left!" CreationDate="2010-11-30T08:23:41.770" UserId="1762" />
  <row Id="10879" PostId="9575" Text="Glad to hear you are having a vegan trial, a beneficial exercise.  I have been a vegan for many years now, it is only a serious pain with restaurants.  The main difference is you have to read *all* ingredient lists.  Dairy especially gets in to everything, and honey is rather more common than one would expect.  I think milk in crisps is the thing that annoys me most.  Curry on the other hand is very easy to veganise." CreationDate="2010-11-30T10:09:20.347" UserId="3432" />
  <row Id="10880" PostId="9604" Text="I use hing a lot in Indian cookery and it is a very potent and decent addition, I would not say it adds a particularly &quot;allium&quot; like flavour however.  As you say, must be used *sparingly*." CreationDate="2010-11-30T10:14:29.660" UserId="3432" />
  <row Id="10881" PostId="9598" Text="I know this is unhelpful, but the allium component of most cooked meals is such a primary and definite aspect that replacing it will substantially alter the dish away from what you are aiming at.  My advice would be to steer clear of all dishes that involve onions, plenty of decent dishes that do not include them.  My mother can not bare onions to be cooked in her vicinity, nor could her father, so I know there are decent savoury dishes without them." CreationDate="2010-11-30T10:17:58.127" UserId="3432" />
  <row Id="10882" PostId="9566" Text="Wow, an Ultrasonic Sieve Cleaner! Great information, many thanks!" CreationDate="2010-11-30T10:47:12.357" UserId="3566" />
  <row Id="10883" PostId="9562" Text="It's really to get the scummy bits of 'rice juice' from a sieve, and that kind of thing." CreationDate="2010-11-30T10:48:54.430" UserId="3566" />
  <row Id="10884" PostId="9573" Score="4" Text="Don't drink coffee on the days you don't really need it or skip coffee for a couple of days. This should get you off the more caffeine buzz and you'll get more effect of the coffee that you do drink. (I don't drink coffee in the weekends to get up quite easily on Mondays with a cup)" CreationDate="2010-11-30T11:21:43.323" UserId="2188" />
  <row Id="10885" PostId="9585" Text="@Bruce Flour would be better, but you need to continue to cook it long enough to get the taste out. Good point on mushrooms and replacing the water with stock. I was focusing on replicating the taste and behavior of the seasoning pouches." CreationDate="2010-11-30T12:56:34.587" UserId="2047" />
  <row Id="10886" PostId="9585" Text="@Bruce I actually was considering using some flour to thicken it up and hopefully cause some more 'stick' but was worried about the taste as well, as Bob said. I suppose I'll just have to let it cook down a whole lot." CreationDate="2010-11-30T13:12:22.303" UserId="1294" />
  <row Id="10887" PostId="9585" Text="@Bob I'll try some fresh garlic next time too! I'm not a huge fan of onion (so sue me) but I'll toss in a dash of the powder for the diluted flavor. I'll probably substitute water for beef stock as in Mrs. Garden's answer, and I didn't even think to do Worcestire. I unfortunately don't have a good grinder, so whole cumin seeds are out of the question, but I do have plenty of the ground cumin powder anyway so I might just add more. Thanks for all the tips! I'll try it out tonight and let you know how it goes." CreationDate="2010-11-30T13:16:43.723" UserId="1294" />
  <row Id="10888" PostId="9594" Text="Thanks for the tip with the stock! I know the fat has a lot of the flavor, but it's definitely not something I want to keep in the pan. I think I'll probably give this a try in combination with Bob's suggestions." CreationDate="2010-11-30T13:17:16.997" UserId="1294" />
  <row Id="10889" PostId="9607" Score="1" Text="Note that the soaking suggested here for autolysis has rather dubious support - there are no peer reviewed studies suggesting that this is necessary." CreationDate="2010-11-30T13:52:05.617" UserId="1816" />
  <row Id="10890" PostId="9580" Text="I will look into this. I always believed I should I use Arabica since it's believed to taste better." CreationDate="2010-11-30T14:27:35.403" UserId="3491" />
  <row Id="10891" PostId="9590" Text="I had no idea this was the case." CreationDate="2010-11-30T14:28:36.543" UserId="3491" />
  <row Id="10892" PostId="9593" Score="3" Text="Hmm, do be careful there.  Silver is non-ferrous yes, but much *silver* these days is silver *plate*.  You may well get some reaction with the magnet, so not sure that is a good test." CreationDate="2010-11-30T14:29:47.243" UserId="835" />
  <row Id="10893" PostId="9586" Text="I really don't want to add anything extra to my coffee, especially if death is a symptom!" CreationDate="2010-11-30T14:32:53.787" UserId="3491" />
  <row Id="10894" PostId="9591" Text="I'm not much of a tea drinker but I will investigate." CreationDate="2010-11-30T14:34:17.467" UserId="3491" />
  <row Id="10895" PostId="9524" Text="You only have the Mk. I? ;)" CreationDate="2010-11-30T14:43:20.623" UserId="3363" />
  <row Id="10896" PostId="9609" Text="The America's Test Kitchen Family Cookbook suggests this method as well." CreationDate="2010-11-30T14:54:24.307" UserId="1816" />
  <row Id="10897" PostId="9566" Score="1" Text="@Reno: If you're lazy and rich, get the ultrasonic.  If you're just lazy, the rubber ball is really pretty easy." CreationDate="2010-11-30T15:08:38.123" UserId="41" />
  <row Id="10898" PostId="9610" Text="Thanks for the tip! In actuality, I'm just gonna avoid putting anything silver in the dishwasher altogether. Mainly because I don't own nearly enough silverware to fill it up, but also because I have an aversion to the flavor/odor silver utensils give off in combinations with certain foods." CreationDate="2010-11-30T15:15:12.270" UserId="3550" />
  <row Id="10899" PostId="9614" Score="2" Text="Do you not have even tiny holes for ventilation you could sample through? And do you regard a toothpick hole as looking really bad?" CreationDate="2010-11-30T15:54:47.360" UserId="1672" />
  <row Id="10900" PostId="9601" Score="3" Text="Silly question: does it maybe need more salt?" CreationDate="2010-11-30T16:01:35.597" UserId="2569" />
  <row Id="10901" PostId="9618" Score="2" Text="If I use a bag I'll go for paper mostly as it seems to absorb moisture instead of trapping it in" CreationDate="2010-11-30T16:48:23.967" UserId="2010" />
  <row Id="10904" PostId="9589" Score="1" Text="I just made my test base using just strong white bread flour, water, salt and (instant) yeast.  About 3.5:1 flour:water by volume.  Raised for 2 hours then rolled ball in cornmeal before flattening out.  Cooked at highest temperature in thin metal tray and it turned out much closer to my goal than anything I've done before.  I pre-baked it on its own for about 3 minutes before adding some cheese and tomato to the top (a sort of lazy pizza) and I brushed the exposed crust with some oil.  It's not *quite* as chewy and stretchy as domino's but close enough for me.  Thanks!" CreationDate="2010-11-30T17:14:20.763" UserId="3574" />
  <row Id="10905" PostId="9589" Text="Actually, as I eat more while typing this it seems it gets more chewy as it cools and sweats a bit.  Maybe the cardboard box that a takeaway is delivered in helps it..." CreationDate="2010-11-30T17:15:23.727" UserId="3574" />
  <row Id="10906" PostId="9550" Text="Pork stock makes a *delicious* base for bean soup- good suggestion!  If the stock is too concentrated as-is, just dilute it with water." CreationDate="2010-11-30T17:35:15.183" UserId="3577" />
  <row Id="10907" PostId="9589" Text="@Borbus - thanks for the update and glad it worked.  Good call on par-cooking.  That would help the toppings not soften it up." CreationDate="2010-11-30T17:36:54.073" UserId="1816" />
  <row Id="10910" PostId="9581" Score="1" Text="If you are so inclined, broccoli stalks make create chew treats for dogs." CreationDate="2010-11-30T18:29:08.373" UserId="1769" />
  <row Id="10911" PostId="9586" Text="Well...kill is a bit strong, it would take 21 bottles to kill me and I'm pretty thin - http://www.energyfiend.com/death-by-caffeine  However, I do FULLY agree, be VERY careful if you do buy 5150 (or caffeine pills, anything like that)!  Caffeine addiction is no joke, and from experience I can say that the symptoms of even a mild &quot;overdose&quot; are no fun at all." CreationDate="2010-11-30T19:49:46.670" UserId="1236" />
  <row Id="10912" PostId="1631" Text="after growing up with gravy that didn't start with roux, I concur: all gravies must start with roux!" CreationDate="2010-11-30T20:02:04.043" UserId="318" />
  <row Id="10913" PostId="1631" Text="also, the color of the roux is important: it should have a medium-dark copper color when it's ready, so I hear" CreationDate="2010-11-30T20:02:49.723" UserId="318" />
  <row Id="10914" PostId="107" Text="What is the danger of leaving spices in airtight glass containers in the light?  Just speeds loss of flavor and smell?" CreationDate="2010-11-30T20:06:45.353" UserId="438" />
  <row Id="10915" PostId="1200" Score="1" Text="I tried this dry ice method. Considering the work involved the results were underwhelming." CreationDate="2010-11-30T20:13:07.627" UserId="318" />
  <row Id="10916" PostId="4800" Score="1" Text="I think this is the answer because it mentions that &quot;frozen blueberries aren't good for eating alone&quot;. Also the dry ice method is a big waste of time. Maybe liquid N would be worthwhile..." CreationDate="2010-11-30T20:15:58.687" UserId="318" />
  <row Id="10917" PostId="9607" Text="That may or may not be so. But in France for a bread stick to be called a baguette it must have had nearly half a day autolysis, this is in their local law! Anything else is just a bread stick. They have better graded flours, so I find a longer time does the trick" CreationDate="2010-11-30T20:21:04.047" UserId="3203" />
  <row Id="10918" PostId="9627" Text="But there's sooo much more bacteria kicking around on the inside of the turkey (not in the meat) -- and that part goes in your broth directly. No one's rubbing the turkey meat around the inside of the carcass before they eat it. You have a good point, I'm just playing devil's advocate." CreationDate="2010-11-30T20:28:25.840" UserId="318" />
  <row Id="10919" PostId="9627" Text="The inside of the turkey is exposed to the same heat that the outside gets, so why would there be more bacteria there than in the meat?" CreationDate="2010-11-30T20:32:59.313" UserId="3577" />
  <row Id="10920" PostId="9627" Text="Most milk is pasteurized at 165 degrees, by the way.  A broth kept at 170 degrees overnight should be fine, in my opinion." CreationDate="2010-11-30T20:35:06.597" UserId="3577" />
  <row Id="10921" PostId="9627" Text="@jcollum - if your turkey hasn't been cooked through to the appropriate temperature, you have problems long before it gets to broth." CreationDate="2010-11-30T21:13:03.867" UserId="1816" />
  <row Id="10922" PostId="9607" Text="@TFD - thanks for the edit.  That clarifies it." CreationDate="2010-11-30T21:13:44.897" UserId="1816" />
  <row Id="10923" PostId="9628" Text="It appears to me based on the link provided, preparation method and characteristics (cloudiness etc.) that you're actually talking about stock, so I've edited your post accordingly." CreationDate="2010-11-30T21:17:01.207" UserId="41" />
  <row Id="10924" PostId="9628" Text="@aaronaut: seems reasonable -- I'm not completely clear on the difference" CreationDate="2010-11-30T21:22:11.277" UserId="318" />
  <row Id="10925" PostId="9630" Text="Ah, you're probably right: you want to keep it from boiling while the bones are in the stock. After that, it probably doesn't matter. We'll see if the group agrees." CreationDate="2010-11-30T21:23:20.010" UserId="318" />
  <row Id="10926" PostId="9627" Text="@MrsGarden, @justkt: Hard to say if that's actually true. The inside of the turkey is often stuffed with veggies or spices or stuffing. I've never actually measured the temp of the inside stuff (I don't like to put the stuffing in the turkey)." CreationDate="2010-11-30T21:25:48.717" UserId="318" />
  <row Id="10927" PostId="9627" Text="@MrsGarden re: milk: different bacteria here... the inside of the turkey would likely be exposed to E. Coli from the innards during the butchering process. To be fair, I have no idea if E. Coli live inside of turkey gullets (or whatnot)." CreationDate="2010-11-30T21:27:04.767" UserId="318" />
  <row Id="10928" PostId="9628" Text="[The difference is as clear as mud](http://cooking.stackexchange.com/questions/2995/stock-vs-broth-whats-the-difference-in-usage).  But whatever definition you choose, the biggest difference is usually in purity, which is pertinent to this question." CreationDate="2010-11-30T21:28:08.123" UserId="41" />
  <row Id="10929" PostId="9632" Text="In the comments thread in the post (from Michael Ruhlman) I linked, they seem to think that going over 180F makes the stock bitter (something about bitter and unwanted flavors). The author doesn't address it directly. Re: the fats: seems easy enough to skim them off the top when it cools. Boiling at the end seems like a good idea for bacteria control... worth a taste test." CreationDate="2010-11-30T21:33:33.297" UserId="318" />
  <row Id="10930" PostId="9632" Text="@jcollum: In many cases, the stock is going to be used for something where it will be heated to boiling point anyway, presumably without this bitter flavour arising. So I imagine that any supposed bitterness resulting from high temperatures would come from the bones and other aromatics being cooked at those temperatures, just like the cloudiness." CreationDate="2010-11-30T21:47:47.880" UserId="1163" />
  <row Id="10931" PostId="9576" Text="I don't think that caffeine pills will dissolve in coffee.  (They don't in orange juice)" CreationDate="2010-11-30T22:03:46.987" UserId="923" />
  <row Id="10932" PostId="9620" Text="Anyone who bakes pies regularly should get in to this habit, edible labels make sense, pretty too." CreationDate="2010-11-30T22:09:31.450" UserId="3432" />
  <row Id="10933" PostId="9632" Text="@jcollum: I can't seem to find this comment you're referring to.  Can you be more specific?  I cannot think of any reason why going above 180° F would make the stock bitter - just cloudy/fatty due to the agitation." CreationDate="2010-11-30T22:25:43.017" UserId="41" />
  <row Id="10934" PostId="9627" Text="@jcollum: You're right, the interior of the turkey cooks slower, which is why the food safety agencies recommend cooking whole birds to a temperature of 185° F or 85° C, to be on the safe side.  It only takes 30 minutes to kill salmonella at 140° F; anything over 170° F or so is basically instant death; and we're talking about at least 180° for several hours.  E. Coli generally doesn't live in turkey, you're thinking of beef." CreationDate="2010-11-30T22:31:49.360" UserId="41" />
  <row Id="10935" PostId="9627" Text="@Aaronaut: alright, you've convinced me, thanks for the thoroughness" CreationDate="2010-11-30T22:32:58.937" UserId="318" />
  <row Id="10936" PostId="9632" Text="yeah, it's in the original post: http://blog.ruhlman.com/2007/11/thanksgiving-th.html. Look for 'EdTheRed November 20, 2007' in the comments." CreationDate="2010-11-30T22:35:03.367" UserId="318" />
  <row Id="10937" PostId="9632" Text="@jcollum: I see.  Well, it's an unverified comment on the internet so take that for what it's worth. ;)  I suppose it's theoretically possible, but I don't think that the overextraction that can occur with coffee applies to bones or mirepoix, at least as long as the temperature isn't absurdly high.  I've accidentally left pots of stock on &quot;bubbly simmer&quot; for upwards of an hour or two and haven't noticed even the slightest difference in taste - just in the water level." CreationDate="2010-11-30T22:41:08.120" UserId="41" />
  <row Id="10938" PostId="9637" Text="I don't think I've ever made an &quot;unctuous&quot; stock.  To each his own, but in my little world a well-made stock has no fat, lots of gelatin, and tons of flavour." CreationDate="2010-11-30T22:44:09.803" UserId="41" />
  <row Id="10939" PostId="9593" Score="1" Text="Not all stainless steel is magnetic.  It depends on what has been added to make it &quot;stainless&quot;.  Chromium doesn't affect the magnetic nature of the iron, but adding nickel does." CreationDate="2010-11-30T22:53:27.807" UserId="3479" />
  <row Id="10940" PostId="9631" Text="Agreed on the date -- and I've even gotten into the habit on some dishes of listing ingredients (was helpful for the meals I gave my sister-in-law when she was pregnant, as she started having issues with some things, so could tell what stuff to save 'til later)" CreationDate="2010-11-30T23:15:33.233" UserId="67" />
  <row Id="10941" PostId="9619" Score="2" Text="I go with wrapped in a paper towel, then put into a plastic bag, so there's still airflow around the herbs, and it'll absorb any moisture they might give off." CreationDate="2010-11-30T23:19:51.447" UserId="67" />
  <row Id="10942" PostId="9616" Score="3" Text="+1 for using the x-ray machine from the pantry." CreationDate="2010-12-01T00:07:25.307" UserId="287" />
  <row Id="10943" PostId="9581" Text="Same thing I do with all brassicas, dispose of them safely and redouble efforts to have them banned. ;-)" CreationDate="2010-12-01T00:08:57.863" UserId="3432" />
  <row Id="10944" PostId="9585" Text="You can always pre-cook some of the flavour out of the flour by making a roux out of some of the fat in the beef and the flour: cook this down until it's tasty, and fold it back in." CreationDate="2010-12-01T00:43:26.423" UserId="201" />
  <row Id="10945" PostId="9591" Text="@belisarius Ohhh okay, I have heard of mateine in yerba mate-- although I thought that mateine is &quot;like&quot; caffeine. Maybe I am mistaken-- But thank you for the correction, It's always nice to have other people's inputs!" CreationDate="2010-12-01T01:10:54.357" UserId="3554" />
  <row Id="10946" PostId="9584" Text="Agreed on the peeling (I use the same technique as Doug), but rather than cut it thin, I saute the stalk first, then add florets,  throw some water in the pan and lid it to steam the florets;  when doing stir fry, I add the stem w/ the carrots and harder veg. then the florets and leaves towards the end." CreationDate="2010-12-01T02:21:10.317" UserId="67" />
  <row Id="10947" PostId="9569" Text="Just speculating, but it could be the combination of &quot;organic&quot; and age. &quot;Organic&quot; could mean less preservatives etc and thus higher rate of change when storing. Also, not all noodles (Udon and others) are suitable for long term storage. Some of the noodles available here only have use-by times of about a week (while others last months). Did you check the use-by date?" CreationDate="2010-12-01T03:31:04.363" UserId="2215" />
  <row Id="10948" PostId="7492" Score="2" Text="'Vegetarianism' is a well-defined, but widely abused term." CreationDate="2010-12-01T04:06:59.280" UserId="3596" />
  <row Id="10949" PostId="9641" Text="lol, that's exactly what I told her about the water after I figured out what &quot;reducing&quot; meant. Can't blame her, I probably would have done similarly..." CreationDate="2010-12-01T04:17:55.290" UserId="555" />
  <row Id="10950" PostId="9641" Score="2" Text="@OTisler: Indeed, it's an easy mistake for many to make; substitutions have to take into account context, it's often important to understand *why* the recipe calls for a certain ingredient before you can determine if a substitute is appropriate (or even necessary)." CreationDate="2010-12-01T04:22:04.970" UserId="41" />
  <row Id="10951" PostId="9644" Text="Who's the government to tell me how to my food lasts! ;)  I'll have to make sure my wife's humble pie doesn't include any of that chicken that I put in fridge last week" CreationDate="2010-12-01T04:26:24.140" UserId="555" />
  <row Id="10952" PostId="9644" Score="5" Text="I have to say that I have kept chicken in the fridge for longer than 2 days and not died.  Some even have &quot;best before&quot; dates 3-4 days in.  The quality definitely suffers, and I'm sure there's *some* risk, but it's probably low.  The USDA, of course, plays it safe, but I think those of us who handle a lot of raw chicken prefer to use our noses.  You can definitely smell when chicken's gone bad." CreationDate="2010-12-01T04:27:53.093" UserId="41" />
  <row Id="10953" PostId="9644" Text="The exact quote: &quot;Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.&quot; Two days is definitely more than the one day you're waiting now, and some meats are okay longer! (And that's even according to the very-conservative USDA.)" CreationDate="2010-12-01T06:21:19.770" UserId="1672" />
  <row Id="10954" PostId="9642" Score="2" Text="I would bet that its in the fridge in the shop longer than a day, so I would say its at least good until the best before date on the pack, and probably ok a little beyond that.  As others have said, use your nose, and better safe than sorry.  What is your issue with freezing it?" CreationDate="2010-12-01T09:31:21.050" UserId="210" />
  <row Id="10955" PostId="4934" Text="for sure you can't use the wrong sauce with the wrong shape. i know and understand that. my question was about using the &quot;right&quot; or &quot;wrong&quot; number of a particular shape (spaghetti 12 versus spaghetti 72)." CreationDate="2010-12-01T13:10:06.890" UserId="373" />
  <row Id="10956" PostId="9585" Text="Marked as answer, as I believe it was the extra Cumin, fresh garlic and Worcestershire that really did the trick. Thanks so much!" CreationDate="2010-12-01T13:44:46.800" UserId="1294" />
  <row Id="10957" PostId="9603" Text="Thanks for the tip! That's close to what I did with it. I made bruschetta with tomatoes, garlic cheese and red wine. Helped the flavor quite a bit!" CreationDate="2010-12-01T13:51:35.343" UserId="3474" />
  <row Id="10958" PostId="9607" Text="Thanks for all the suggestions! I'm surprised that even my gas ovn won't get hot enough to bake a baguette. I've been baking at 450°, but I know mine can go higher. What temperature do you suggest?" CreationDate="2010-12-01T13:57:36.510" UserId="3474" />
  <row Id="10959" PostId="9642" Text="@Sam - the only issue I have with freezing it is defrost time. It seemed to be a waste of time to freeze, then defrost it if we're going to use it a few days later..." CreationDate="2010-12-01T13:57:39.593" UserId="555" />
  <row Id="10960" PostId="9601" Text="That might have been it this time around. It's hard to know. I felt like it was enough salt." CreationDate="2010-12-01T13:59:05.790" UserId="3474" />
  <row Id="10961" PostId="9643" Score="2" Text="You have the tags &quot;curry&quot; and &quot;pressure cooker&quot;, which are terms not in your question. Can you please elaborate on your question more? It's easier to answer if we don't have to make assumptions." CreationDate="2010-12-01T14:05:00.700" UserId="2047" />
  <row Id="10962" PostId="9653" Text="The Maillard reaction is different from caramelization. It even says that in the Wikipedia article you linked to." CreationDate="2010-12-01T14:08:51.227" UserId="2047" />
  <row Id="10963" PostId="4402" Text="As there's no 'right answer' to this, and this is likely to be lists, I'm going to be make this 'community wiki'" CreationDate="2010-12-01T14:15:26.450" UserId="67" />
  <row Id="10964" PostId="9655" Score="6" Text="In my book, it's not a grilled cheese sandwich if it has tomato, onion, and bacon in it. That makes it a grilled tomato, onion, bacon, and cheese sandwich." CreationDate="2010-12-01T14:19:07.677" UserId="2047" />
  <row Id="10965" PostId="9653" Text="Thanks for the correction. I meant to say it's &quot;like caramelization.&quot;" CreationDate="2010-12-01T14:20:17.717" UserId="3474" />
  <row Id="10966" PostId="4402" Text="@Joe - what about http://meta.cooking.stackexchange.com/questions/913/what-is-community-wiki?" CreationDate="2010-12-01T14:38:13.210" UserId="1816" />
  <row Id="10968" PostId="9655" Score="1" Text="I'm with @Bob: a grilled cheese sandwich consists of bread, cheese, and butter, period. An *ultimate* grilled cheese sandwich consists of the same ingredients, just with more cheese. :)" CreationDate="2010-12-01T14:46:22.847" UserId="2569" />
  <row Id="10969" PostId="9650" Score="3" Text="I was going to say &quot;Rub some on your gums&quot; but I like your method better." CreationDate="2010-12-01T14:55:13.390" UserId="218" />
  <row Id="10970" PostId="9641" Score="1" Text="+1: I can't remember where I read it, but in some cookbook long ago, the chef stated categorically that you should never waste an opportunity to add flavor, and therefore water was always a bad idea." CreationDate="2010-12-01T14:57:07.537" UserId="218" />
  <row Id="10971" PostId="9656" Score="1" Text="I prefer this definition of grilled cheese, but somehow I think this could become a holy war if it is all about the definition." CreationDate="2010-12-01T15:09:36.617" UserId="1816" />
  <row Id="10972" PostId="9655" Score="2" Text="You're all wrong.  An ultimate grilled cheese sandwich is bread, butter, cheese, *and bacon*." CreationDate="2010-12-01T15:11:50.360" UserId="41" />
  <row Id="10973" PostId="4402" Score="1" Text="Doesn't matter anyway, since it's a dupe.  The old question is kind of grandfathered, I guess.  And we reworked that one to be a little more specific." CreationDate="2010-12-01T15:16:05.147" UserId="41" />
  <row Id="10974" PostId="9646" Text="These aren't bad guidelines in my opinion (although I've kept bacon for way longer than a week), but you really should try to source them; few things on the internet are more dangerous than anonymous and unverified food safety claims." CreationDate="2010-12-01T15:24:03.330" UserId="41" />
  <row Id="10977" PostId="9656" Score="2" Text="@justkt: That's cool. God is on my side in this." CreationDate="2010-12-01T15:37:27.050" UserId="218" />
  <row Id="10978" PostId="9656" Text="This analysis makes sense to me; as I mentioned in another thread about grilled cheese I might also try heating the inside of the bread in the pan first to help facilitate the cheese melting.  But I would think heating the other ingredients should do it - the times I add tomato, I also add bacon (which is of course quite hot), so I haven't encountered this issue too often." CreationDate="2010-12-01T15:53:55.940" UserId="1236" />
  <row Id="10979" PostId="9660" Text="There is this place in my town that does a fried pimento cheese and bacon sammich that reminds me a little of this. It's deadly." CreationDate="2010-12-01T15:55:11.273" UserId="218" />
  <row Id="10980" PostId="9646" Score="1" Text="@aaronut, I agree. Bacon can be kept way longer as it is cured. Benton's bacon actually ships at room temp and comes with a note saying it will last for months if unopened." CreationDate="2010-12-01T16:27:48.490" UserId="1259" />
  <row Id="10981" PostId="9663" Score="2" Text="Also, Bakewise by the same author." CreationDate="2010-12-01T16:35:52.907" UserId="1685" />
  <row Id="10982" PostId="8999" Text="The pressure cooker proved crucial." CreationDate="2010-12-01T16:42:49.390" UserId="1664" />
  <row Id="10983" PostId="3998" Text="Right, except that UHT also denatures the proteins in the milk and prevents them from clumping in the same way as natural milk.  This is what prevents UHT milk from making cheese." CreationDate="2010-12-01T16:54:16.730" UserId="438" />
  <row Id="10984" PostId="9665" Score="1" Text="will the chicken be chopped? Cubed? Shredded?" CreationDate="2010-12-01T16:56:23.080" UserId="1816" />
  <row Id="10985" PostId="9665" Text="Cubed I believe." CreationDate="2010-12-01T16:57:32.457" UserId="438" />
  <row Id="10986" PostId="9660" Text="@Satanicpuppy: Deadly good or deadly deadly?  Because it sounds deadly good to me..." CreationDate="2010-12-01T17:13:02.283" UserId="3577" />
  <row Id="10987" PostId="9593" Text="@Doug You've gotten that reversed. The magnetic metals are Iron, Cobalt and Nickel. Chromium is not magnetic. I don't see how adding nickel would affect the magnetic nature of iron in stainless steel." CreationDate="2010-12-01T18:03:30.070" UserId="3614" />
  <row Id="10988" PostId="9658" Text="I read the review on Amazon, seems like the one I need. Thanks!" CreationDate="2010-12-01T18:05:03.653" UserId="3582" />
  <row Id="10989" PostId="9659" Text="I looked up Alton's books on Amazon, but &quot;On Food and Cooking&quot; was more what I had in mind. Thanks for the note!" CreationDate="2010-12-01T18:06:16.260" UserId="3582" />
  <row Id="10990" PostId="9664" Text="Looks interesting, thanks!" CreationDate="2010-12-01T18:06:39.973" UserId="3582" />
  <row Id="10991" PostId="9593" Text="@Doug OK, I've done some research and I understand your point. Adding nickel *and* chromium to the steel makes stainless steel non-magnetic. If you add *just* chromium to steel, it retains its magnetic properties." CreationDate="2010-12-01T18:09:26.363" UserId="3614" />
  <row Id="10992" PostId="9670" Score="7" Text="+1 for Schrödinger" CreationDate="2010-12-01T18:36:21.977" UserId="2047" />
  <row Id="10993" PostId="9669" Score="2" Text="+1 for frugality.  Using thighs is a great idea.  The dark meat is more flavorful and moist, too!" CreationDate="2010-12-01T18:39:29.960" UserId="3577" />
  <row Id="10994" PostId="9641" Text="In addition to the effect of gelatin in the stock, there would also be a higher sodium content; which would allow the simmering to take place at a higher temperature without scorching due to salt raising the relative boiling point. Simmering at a higher temperature would cut down your time for reducing." CreationDate="2010-12-01T18:40:05.280" UserId="15" />
  <row Id="10996" PostId="9671" Score="1" Text="Don't have an answer for your main question, just the last part- if you cook the NY at too high a temperature for too long, you'll lose nutritional value.  Just something to take into account." CreationDate="2010-12-01T18:45:49.157" UserId="3577" />
  <row Id="10998" PostId="9671" Score="1" Text="You can avoid grainy/clotty flour by making it into a roux before adding it to whatever you want to thicken. I wouldn't expect sprinkling plain flour into a soup to work very well. (I have no idea what to do with yeast, though)" CreationDate="2010-12-01T18:53:52.553" UserId="2047" />
  <row Id="10999" PostId="9671" Text="@Bob Right, I was still planning on making a roux for whatever flour I still end up using (I want some for the starchiness texture NY doesn't quite match) at the outset of the base rather than just dumping it in the broth." CreationDate="2010-12-01T18:55:34.137" UserId="15" />
  <row Id="11000" PostId="9659" Text="If you're looking for Alton Brown books, I really like his books that go along with his show &quot;Good Eats&quot;, &quot;The Early Years&quot; &amp; &quot;The Middle Years&quot; http://www.amazon.com/Good-Eats-Early-Alton-Brown/dp/1584797959" CreationDate="2010-12-01T19:03:01.037" UserId="231" />
  <row Id="11001" PostId="9641" Text="@mfg: First of all, stock generally isn't salted (although broth is more likely to be). More importantly, while salt (not sodium) does raise the boiling point, the practical effect of that is going to be completely negligible in this case. It's something like 1° C for 100 g of salt for a typical pot size. That's over half a *cup* of salt for a temperature difference that you wouldn't even notice, and no broth is that salty. Last but not least, it's not the overall temperature of the sauce that matters w/r/t burning, it's the contact temperature at the bottom of the pan, which is *much* hotter." CreationDate="2010-12-01T19:09:11.107" UserId="41" />
  <row Id="11002" PostId="9569" Text="I'll go buy new noodles soon. It should be easy to determine if age is the problem." CreationDate="2010-12-01T19:14:06.827" UserId="2047" />
  <row Id="11003" PostId="9627" Text="@mfg: I would have asked a separate question about that, but FYI, no, it does not.  Bacteria leave toxins behind when they reproduce, and re-boiling will kill the bacteria but won't get rid of the toxins.  Imagine if instead of the fridge for a week, you'd left it out on the counter for a month; think there's *any* hope of saving that broth?" CreationDate="2010-12-01T19:15:17.200" UserId="41" />
  <row Id="11004" PostId="9671" Text="@mfg I've never used NY before, but I think your best option is to just start with about 1/4 cup and mix more in a little bit at a time until you get the consistency you want. Assuming nobody comes up with a real answer, that is." CreationDate="2010-12-01T19:33:38.993" UserId="2047" />
  <row Id="11005" PostId="9671" Score="1" Text="To be honest my comment is predicated by the fact that I think NY is possibly the nastiest tasting stuff on the planet. My wife made me drink it for awhile in protein shakes. Why not just use unbleached organic flour?" CreationDate="2010-12-01T19:33:40.367" UserId="2283" />
  <row Id="11006" PostId="9671" Text="@Var wow, sorry to hear about that. It's not so bad blended in with other stuff; but after awhile of drinking it straight I'm sure you could spot it if you were drinking bleach." CreationDate="2010-12-01T19:44:26.603" UserId="15" />
  <row Id="11008" PostId="9611" Text="the stalks also last a while, so I can save a few and make a big batch of soup. I put a bit of the floret in too, mostly just for visual appeal." CreationDate="2010-12-01T19:51:18.873" UserId="1675" />
  <row Id="11009" PostId="9655" Text="@Aaronut: nope, that's a bacon melt. Or a BLT with cheese, hold the LT. :P" CreationDate="2010-12-01T19:59:44.980" UserId="2569" />
  <row Id="11010" PostId="9668" Score="1" Text="+1 but you've listed the translator. The author is Hervé This." CreationDate="2010-12-01T20:01:11.497" UserId="1101" />
  <row Id="11011" PostId="9656" Text="Holy war schmoly war, if you put tomato in my grilled cheese sandwich, I'm gonna hurt you. Ruining a perfectly good sandwich that way ought to be illegal. ]:)" CreationDate="2010-12-01T20:04:35.007" UserId="2569" />
  <row Id="11012" PostId="6852" Text="I believe the flip once advice is mainly for getting better grill marks on the burger (or steak), although there's also &quot;less handling = less temptation to squish the burger&quot;." CreationDate="2010-12-01T20:09:37.967" UserId="2569" />
  <row Id="11013" PostId="9660" Text="Deadly good. They make their own bread, own cheese, own pimento's for all I know. It's obscenely rich." CreationDate="2010-12-01T20:17:34.550" UserId="218" />
  <row Id="11014" PostId="9675" Text="These things are awesome, but how do you heat one inside?" CreationDate="2010-12-01T21:03:05.993" UserId="1816" />
  <row Id="11015" PostId="9675" Text="@justkt unscrew the poles, drop the cast iron part into the oven on broil, or maybe just 550? I am guessing with the oven temp, since a campfire is around 1000 degrees F; but direct heat from the broiler might help speed up the cooking." CreationDate="2010-12-01T21:08:44.097" UserId="15" />
  <row Id="11016" PostId="9655" Text="@Marti: Sure, and for my next meal I'll be having a bacon double cheeseburger, hold the bacon, patties, cheese, and bun.  I reject your strange and frightening definition of a bacon melt, a dish which God has commanded is to be made with a foundational layer of deli meat, mayonnaise, and either Swiss or American cheese." CreationDate="2010-12-01T21:15:45.273" UserId="41" />
  <row Id="11017" PostId="9679" Text="I've got pure clam juice (stock). No tomato." CreationDate="2010-12-01T21:27:19.427" UserId="2047" />
  <row Id="11018" PostId="9679" Text="http://www.barharborfoods.com/clam-juice.php" CreationDate="2010-12-01T21:28:14.777" UserId="2047" />
  <row Id="11019" PostId="9679" Text="@Bob: People actually *sell* that?  Well, I certainly wouldn't keep it around longer than a week." CreationDate="2010-12-01T21:28:51.017" UserId="41" />
  <row Id="11020" PostId="9671" Text="Incidently, vegans use nutritional yeast as a cheese substitute with a bit of modification, similar in ingredient terms to using dried parmesan." CreationDate="2010-12-01T21:35:18.127" UserId="3432" />
  <row Id="11021" PostId="9675" Score="1" Text="I'm surprised this did not come up more readily.  In the UK, a grilled (or we would say toasted) cheese sandwich is almost always sealed, made in a special &quot;toastie&quot; maker.  Like the above, but electrically heated like the grills you get." CreationDate="2010-12-01T21:37:56.407" UserId="3432" />
  <row Id="11022" PostId="9655" Text="Grilled cheese should always have raw onions in it.  Having said that, try this - salami, mozzarella and spread one interior with garlic puree the other with tomato paste, bit of oregano." CreationDate="2010-12-01T21:39:26.000" UserId="3432" />
  <row Id="11023" PostId="9675" Text="I've never heard of one of those. We have Forman and panini grills, but these cast iron sealed griddles are typically used over a campfire and filled with anything a good 'toastie' could hold. I'd love to find an electric one if it had similar functionality." CreationDate="2010-12-01T21:58:51.977" UserId="15" />
  <row Id="11024" PostId="9679" Text="Wow, yeah.  I agree with Aaronut." CreationDate="2010-12-01T22:07:40.543" UserId="3577" />
  <row Id="11026" PostId="9607" Text="@MikeNGarrett 240°C to 250°C. Domestic ovens sometime have the dial going to 250, but can't keep that temperature consistently when loaded with anything substantial" CreationDate="2010-12-02T02:49:14.787" UserId="3203" />
  <row Id="11027" PostId="9655" Text="@Orb: That is so far away from being grilled cheese that it makes me want to swim in a big vat of melted cheddar just to forget that I ever heard about it." CreationDate="2010-12-02T03:02:25.197" UserId="41" />
  <row Id="11029" PostId="9607" Score="1" Text="Interesting. Mine says it goes all the way to 550°F (288°C). I'll have to check it with a thermometer and see if it's true." CreationDate="2010-12-02T03:15:30.357" UserId="3474" />
  <row Id="11030" PostId="9683" Text="Thanks. I'll try to keep track of my cooking times (and I definitely won't be cooking any cats!) I also won't be cooking any beans though since they give me uncontrollable flatulence." CreationDate="2010-12-02T03:32:51.600" UserId="3491" />
  <row Id="11031" PostId="9673" Text="I may need to enhance my sense of smell because it's difficult for me to tell the difference sometimes - I guess it's going to come down to practice." CreationDate="2010-12-02T03:34:46.373" UserId="3491" />
  <row Id="11034" PostId="9673" Text="I agree smell can be a clue, though *everything* smells more intense when cooked in the pressure cooker - it really extracts a lot of aroma." CreationDate="2010-12-02T05:34:11.773" UserId="1393" />
  <row Id="11036" PostId="9671" Text="I don't see a whole lot out there about using NY as a thickening agent, but I often use potato flakes in soups to help give a slightly thickened texture, or I will puree other ingredients (broccoli stems for instance)" CreationDate="2010-12-02T06:27:48.140" UserId="3234" />
  <row Id="11037" PostId="9652" Text="I've heard these two suggestions before.  The paste seems to help with the consistency, but does nothing for the taste - perhaps I have the quantities wrong?  Also, every time I try to add yoghurt, it curdles." CreationDate="2010-12-02T06:44:20.270" UserId="1710" />
  <row Id="11038" PostId="9642" Score="1" Text="yeah white meat is not good after 3 days, freezing causes dehydration of the meat and cellular breakdown and its no longer tender/juicy (its different for red meat though it should be aged for 14 to 18 days at the right temp before its consumed)" CreationDate="2010-12-02T06:51:47.047" UserId="3581" />
  <row Id="11039" PostId="9655" Text="@Aaronut: I did not refer to it as grilled cheese, just something to try. ;-)" CreationDate="2010-12-02T12:00:39.813" UserId="3432" />
  <row Id="11040" PostId="9688" Score="1" Text="Found it out last night; I hadn't relied on it for any thickening and I used the recipe's flour measurements. Not only did it not do much to thicken the soup, the concentrated flavor caused me to need to double the almond milk by starting a second flour roux (thus adding more flour, not replacing) and then whisking what soup I had made into the second base. Wow does my wrist hurt today." CreationDate="2010-12-02T13:29:14.883" UserId="15" />
  <row Id="11041" PostId="9671" Text="@foo I wish I would have considered that prior; do you cook the broccoli stems first then puree?" CreationDate="2010-12-02T13:30:28.847" UserId="15" />
  <row Id="11043" PostId="9692" Text="+1 for living with one eyebrow. :)" CreationDate="2010-12-02T14:20:33.287" UserId="2569" />
  <row Id="11045" PostId="9669" Text="re: boiling &amp; slow cooker -- the slow cooker isn't hot enough to kill surface bacteria, and with boiling you risk overcooking.  I explain an alternative in [How do you poach chicken?](http://cooking.stackexchange.com/questions/4700/how-do-you-poach-chicken).  You can then strip the bones out, let it cook, and then dice up.  (if you skip the cooking, it'll shread)" CreationDate="2010-12-02T14:27:51.007" UserId="67" />
  <row Id="11047" PostId="9675" Score="1" Text="they used to be popular in the 90's in the US, before the Foreman Grill hit the market.  They were usually sold as a [sandiwch maker](http://www.amazon.com/Maxi-Matic-ESM-9002K-Cuisine-Sandwich-Non-Stick/dp/B0006A305Q/) (linked for the example, not because I know that one's a particularly good model)" CreationDate="2010-12-02T14:33:14.087" UserId="67" />
  <row Id="11048" PostId="9663" Score="1" Text="She is also the food scientist who shows up on Alton Brown's shows.  Once I read her books, I realized where he got a lot of his stuff.  Not that that is a bad thing, he presents it very well, but I like Shirley's books better than AB's, although if you have the cash, get 'em all." CreationDate="2010-12-02T14:57:51.510" UserId="3479" />
  <row Id="11049" PostId="335" Text="&quot;...excess salt is also bad for your health.&quot; = unproven nutritional claim." CreationDate="2010-12-02T15:00:27.173" UserId="3577" />
  <row Id="11051" PostId="9652" Score="1" Text="For a regular amount of curry (weasel word alert! - say it serves 4 - 6) I use 1 onion in the paste, 4-6 garlic, 1 inch ginger. Works for me. For yoghurt: you need a low-fat yoghurt, added right at the end of cooking. The heat causes it to split otherwise." CreationDate="2010-12-02T16:11:14.433" UserId="2389" />
  <row Id="11052" PostId="9688" Text="Sorry, I should have answered you sooner! I thought off and on all day about how to say it nicely :)." CreationDate="2010-12-02T16:34:09.380" UserId="1393" />
  <row Id="11054" PostId="9669" Text="I always boil my chicken when I am making bbq chicken for sandwiches. I will have to check out your article. Good advice on the slow cooker but a query since I cook a lot of other meats in the slow cooker why would that not also be problematic?" CreationDate="2010-12-02T16:41:38.120" UserId="2283" />
  <row Id="11055" PostId="9704" Text="I don't have the beans with me, but I think the bag said 2 table spoons per 6 oz... so this is what I figured out. 8 oz = 1 cup,  I have 2.5 cups, which is 20 oz, So when considering all that I need 6 2/3 tbsp of coffee beans if I follow that standard?" CreationDate="2010-12-02T17:27:48.457" UserId="3628" />
  <row Id="11056" PostId="9704" Text="@TheX - that's where I'd start, and then I'd adjust to my personal preference." CreationDate="2010-12-02T17:28:58.440" UserId="1816" />
  <row Id="11057" PostId="9704" Text="wow... that was a lot of math, almost made my head explode, it is no wonder why people don't grind their own beans even though it taste much better then foldgers..." CreationDate="2010-12-02T17:30:27.643" UserId="3628" />
  <row Id="11058" PostId="9704" Text="@TheX:  You still have to measure the coffee, even if it comes pre-ground." CreationDate="2010-12-02T17:47:17.663" UserId="47" />
  <row Id="11059" PostId="9704" Text="Yeah but you add an extra step with the beans... or maybe I just don't know what I am doing when it comes to coffee..." CreationDate="2010-12-02T18:45:45.287" UserId="3628" />
  <row Id="11061" PostId="9708" Text="+1 for the samples, but good luck with the advice (depending on the store)." CreationDate="2010-12-02T19:09:38.293" UserId="194" />
  <row Id="11062" PostId="5329" Text="The first paragraph is only partially true; you do get what you pay for, usually, and free-range chickens are *often* better than the alternative, but the definition of &quot;free range&quot; is pretty loose and doesn't actually guarantee that the chicken ate a balanced diet, which is why some free-range birds taste better.  So don't just expect anything labeled &quot;free-range&quot; to taste better; you might have to do a little more research and/or experimentation." CreationDate="2010-12-02T19:11:17.730" UserId="41" />
  <row Id="11063" PostId="9701" Score="2" Text="You can use a bit of water to help the salt stick and then dry roast them. http://fanaticcook.blogspot.com/2006/05/dry-roasted-salted-cashews.html" CreationDate="2010-12-02T19:23:38.873" UserId="231" />
  <row Id="11066" PostId="9707" Text="Thanks, I just somehow knew you would edit your answer and provide a link, I waited, The guide I asked about will help with what you suggested. I would not expect every type of cheese to be included just enough for me to get an understanding of the more popular types, Please forgive me I am an engineer by profession so I was just thinking that the data sheet approach would help somewhat." CreationDate="2010-12-02T20:02:32.527" UserId="3416" />
  <row Id="11067" PostId="9707" Text="Aye, the answer is find the cheese requested, they all vary tremendously, substitution is not generally advisable." CreationDate="2010-12-02T20:04:12.743" UserId="3432" />
  <row Id="11072" PostId="9707" Score="6" Text="@Orbling, I disagree completely. Substitution is **always** an option. You just need to realize what the important characteristics of the original ingredient are so that you can find those aspects in another ingredient. Cheese is no exception! Although, a variety of cheese is never a bad thing. As a wise man once said, &quot;you can never have too much cheese because it rules.&quot;" CreationDate="2010-12-02T20:25:39.740" UserId="1259" />
  <row Id="11073" PostId="9707" Text="@yossarian I am a vegan, believe me I know about the limits of substitution.  Some things are chemically just too difficult to reproduce to a level where the article could be considered a substituted-variant as opposed to something totally different." CreationDate="2010-12-02T20:28:39.993" UserId="3432" />
  <row Id="11074" PostId="9707" Text="Typically when you see 'Pecorino' in recipes and it's not qualified, it's 'Pecorino Romano', and as the name has PDO status, you might try looking instead for 'Romano' in the US (which isn't always made from sheep's milk, so technically isn't Pecorino)." CreationDate="2010-12-02T20:37:50.733" UserId="67" />
  <row Id="11075" PostId="9707" Text="Thanks for complicating my example, @Joe. :op My point was: substitute hard Italian cheeses with hard Italian cheeses." CreationDate="2010-12-02T20:58:56.510" UserId="1259" />
  <row Id="11076" PostId="8231" Text="definitely, pecorino rules, and yes, it's only downpoint is that sometimes it's to good (eg. strong flavor)." CreationDate="2010-12-02T21:12:24.007" UserId="3632" />
  <row Id="11077" PostId="9720" Text="Sure, I could... but I want to keep all of the rich creaminess of the hot cocoa.  I don't want to water it down at all." CreationDate="2010-12-02T21:31:08.647" UserId="3577" />
  <row Id="11078" PostId="9721" Text="If you don't want to water it down, there is only one option: Instant coffee." CreationDate="2010-12-02T21:44:49.873" UserId="641" />
  <row Id="11079" PostId="9719" Text="Thanks so much for the answer / links! A couple of things that I wasn't doing were NOT keep the rice moving (I don't have a gas burner) and using fish sauce." CreationDate="2010-12-02T21:51:16.347" UserId="3631" />
  <row Id="11080" PostId="9720" Score="2" Text="Just use a heavier cream instead of milk and use a shot of esspresso. The denser cream and water of the espresso will balance out nicely." CreationDate="2010-12-02T22:27:56.647" UserId="201" />
  <row Id="11081" PostId="9719" Text="+1 for fish sauce.. gotta try that one" CreationDate="2010-12-02T23:12:35.887" UserId="3489" />
  <row Id="11082" PostId="9701" Text="I like that low-fat idea.. but as someone who likes the salt to stay stuck, how well does this work? Especially for a smaller-grind like popcorn salt?" CreationDate="2010-12-02T23:19:13.090" UserId="3489" />
  <row Id="11083" PostId="9673" Text="Too often these days, people are cooking by a formula. It's a great start, but I definitely believe in tasting/smelling plenty along the way." CreationDate="2010-12-02T23:21:50.250" UserId="3489" />
  <row Id="11085" PostId="9688" Text="agreed. but be aware that starches don't have much flavor (I love corn starch or rice flour for this), but does still require cooking and can be harder to mix in without causing clumping." CreationDate="2010-12-02T23:23:47.440" UserId="3489" />
  <row Id="11086" PostId="5665" Text="I'd also definitely recommend the dark chocolate idea, including possibly some pre-browned butter melted with it. The flavor match is surprising, but undeniably good." CreationDate="2010-12-02T23:26:07.143" UserId="3489" />
  <row Id="11087" PostId="9132" Text="@Michael indeed! and this especially goes for salsa / pico. dried has a bitter presence in comparison." CreationDate="2010-12-02T23:28:54.957" UserId="3489" />
  <row Id="11088" PostId="9722" Text="My impression is that it depends on the culture that's making the pie... in France, apple pie is a tart with one crust, but American apple pie traditionally has two.  Anyone know?" CreationDate="2010-12-02T23:30:54.893" UserId="3577" />
  <row Id="11089" PostId="7919" Text="meat mousse doesn't even sound good.. ick.. haha" CreationDate="2010-12-02T23:39:26.293" UserId="3489" />
  <row Id="11090" PostId="9692" Text="+1 for having fun drinking the good booze, despite it then causing a lost eyebrow" CreationDate="2010-12-02T23:42:24.280" UserId="3489" />
  <row Id="11091" PostId="9650" Text="and what, detect for a numbing effect in the white powder? haha" CreationDate="2010-12-02T23:53:26.523" UserId="3489" />
  <row Id="11092" PostId="335" Text="*bad advice* -- flavor from herb seasonings in some (most?) recipes only properly develop if you cook them a while, especially when you're working with dried stuff like the general home kitchen populace. while that doesn't apply to salt, it's still way better to let it absorb into things like elements of soups. ps: agreed @Garden" CreationDate="2010-12-03T00:04:39.747" UserId="3489" />
  <row Id="11093" PostId="3921" Text="agreed. you're offsetting salt with tang and/or sweetness, which changes the nature of the flavor, but I've done it many times" CreationDate="2010-12-03T00:06:17.390" UserId="3489" />
  <row Id="11094" PostId="3947" Text="Yes: cayenne is my favorite method, especially after a touch of sugar and/or lemon/vinegar hasn't fully worked :)" CreationDate="2010-12-03T00:07:26.610" UserId="3489" />
  <row Id="11095" PostId="8472" Text="on the contrary.. as the mix dries, add water before you reheat.. saltiness and flavor should return. I do this for just about everything I nuke." CreationDate="2010-12-03T00:08:26.733" UserId="3489" />
  <row Id="11097" PostId="9708" Text="Mmm... Wegman's cheese section..." CreationDate="2010-12-03T00:35:47.113" UserId="2569" />
  <row Id="11099" PostId="9724" Score="1" Text="Welcome to the site, Jessie. I take it from your avatar image that you are affiliated with the site you linked to? It would be good to disclose this fact up-front. Also, be careful about making claims like &quot;it's very very good for you&quot; without supporting evidence." CreationDate="2010-12-03T01:12:31.900" UserId="2569" />
  <row Id="11100" PostId="335" Text="@zanlok - true, but it will be pretty difficult to reduce the saltiness of food if you over-season to begin with.  Much easier to add more in the end if necessary, even if it won't necessarily taste as good as if you put it in at the start." CreationDate="2010-12-03T02:29:03.157" UserId="141" />
  <row Id="11101" PostId="334" Text="@neil fein: Those may be too thick? Seems like if it does work, the liquid would need to circulate freely. (Disclaimer: I've never used this trick)." CreationDate="2010-12-03T04:16:36.020" UserId="218" />
  <row Id="11102" PostId="9671" Text="@mfg, yep, just either steam or boil, they don't have to be completely cooked all the way, but it helps to tenderize them a bit first so that you get a good puree.  Still want to make sure to clean up the outside and get rid of some of the tougher fiberous parts though." CreationDate="2010-12-03T04:38:28.440" UserId="3234" />
  <row Id="11103" PostId="9729" Score="1" Text="Thanks for collating all the threads. Marking this as the accepted answer so that it sticks on the top." CreationDate="2010-12-03T04:56:43.617" UserId="3582" />
  <row Id="11104" PostId="9349" Text="usually it's all the seeds." CreationDate="2010-12-03T06:17:53.113" UserId="3158" />
  <row Id="11105" PostId="9721" Score="1" Text="Although a strong cup of coffee won't water it down at all." CreationDate="2010-12-03T07:52:54.750" UserId="641" />
  <row Id="11107" PostId="9728" Text="I have really been inspired by that movie to write an-article-a-day, but there's only so much time at hand. I recommend Julie's approach for the fun of it; the learning will come on its own." CreationDate="2010-12-03T09:24:48.967" UserId="3582" />
  <row Id="11108" PostId="83" Text="I do this too with no problem - making sure to not fully zip the bag closed - leave a small gap for air to escape otherwise it will burst. Also I use a wooden rolling pin to pound it flat so it doesn't break the bag at all." CreationDate="2010-12-03T12:03:39.577" UserId="2065" />
  <row Id="11109" PostId="9704" Score="1" Text="@TheX: If you are concerned about measuring the coffee before grinding it, just weight it. The weight won't change after grinding. 1 tsp of ground coffee weights about 5g. I often start scooping coffee into the filter and lose track of how much I've put in.  I can weigh it and get a good estimate. I use 1.5 tsp/cup." CreationDate="2010-12-03T13:34:20.767" UserId="1138" />
  <row Id="11110" PostId="9719" Score="1" Text="My wife (then fiance) once made a stir fry and mistook fish sauce for soy sauce. The experience was so traumatic I haven't been able to stand the smell of fish sauce ever since." CreationDate="2010-12-03T13:57:35.240" UserId="2001" />
  <row Id="11111" PostId="9719" Text="Haha, well @Sobachatina that would do it. I wouldn't say that's an absolute, absolute essential ingredient (though I do love the flavour). IF you can get that &quot;unami&quot; flavour from something else like the chinese sausage or some other protein, you could still get a tasty fried rice." CreationDate="2010-12-03T14:09:48.757" UserId="231" />
  <row Id="11113" PostId="9737" Score="3" Text="As you said in your question: traditional pans are traditional. That's one big reason." CreationDate="2010-12-03T14:44:51.103" UserId="1138" />
  <row Id="11114" PostId="9733" Text="I remember seeing people keep it for a couple months with no problems at all. No special care to filter/refine it, just fried the bacon in a broad enough pan that the water content was very very low." CreationDate="2010-12-03T14:55:19.563" UserId="1672" />
  <row Id="11115" PostId="9733" Score="1" Text="I grew up in one of those families, @Jefromi.  My dad uses wide pans and strains through cheesecloth to remove ugly solids, then leaves a mason jar of the leftover fat in the fridge for easily 6-8 months and has never had a problem.  I'm not implying that's safe, I know by the numbers we should probably be sick 5x over, just wanted to confirm what you and Satanicpuppy said with first-hand anecdotal evidence!" CreationDate="2010-12-03T15:26:45.420" UserId="1236" />
  <row Id="11116" PostId="9750" Score="3" Text="Seems on-topic enough for me. Ingredient selection and preparation." CreationDate="2010-12-03T15:43:53.890" UserId="2047" />
  <row Id="11117" PostId="9753" Score="1" Text="And stored in the fridge." CreationDate="2010-12-03T16:02:15.830" UserId="1816" />
  <row Id="11118" PostId="9676" Text="I originally thought the bottle was resealable, which is why I expected some statement of shelf life. On closer inspection, it isn't. Clearly, it's not meant to last a long time after opening. This should have been obvious. I need more sleep." CreationDate="2010-12-03T16:30:48.763" UserId="2047" />
  <row Id="11119" PostId="9678" Text="I should have thought of that . . . I just froze a lot of turkey stock." CreationDate="2010-12-03T16:32:02.600" UserId="2047" />
  <row Id="11120" PostId="9748" Text="Are you sure?  I thought that one of the main components in rotting was enzymes, which are inactivated by the reducing (boiling) process.  This wouldn't be like meat that's only been par-boiled possibly causing internal bacteria to spread; the main concern would be environmental bacterial contamination, which you mitigate by canning as soon as possible after boiling." CreationDate="2010-12-03T16:56:19.100" UserId="41" />
  <row Id="11121" PostId="9748" Text="@Aaronut - as far as I understand it, it depends on the cooking method and the storage method as well as acid content, etc.  Something that's been canned is different than something that has been cooked and then stored in the fridge.  That said my mom stores cooked pie fillings in Ball canning jars without any particular canning procedures in the fridge for ages.  I've just heard that's not particularly safe." CreationDate="2010-12-03T17:07:36.480" UserId="1816" />
  <row Id="11122" PostId="9752" Text="The fish did not smell at all, it was just the store that was off. I am definitely not used to working with fish my limited fish experience has been frozen at the local mega-market prior to moving to a coastal city." CreationDate="2010-12-03T17:21:09.930" UserId="2283" />
  <row Id="11124" PostId="9750" Text="I edited out the verification of topic request. Thanks for the support." CreationDate="2010-12-03T17:38:42.747" UserId="2283" />
  <row Id="11125" PostId="9677" Text="I would (!) the turmeric, myself. Loved the rest of this - thanks!" CreationDate="2010-12-03T18:13:15.227" UserId="3489" />
  <row Id="11126" PostId="9757" Text="possible duplicate of [Are some flavour pairings known to work better than others (and if so, why)?](http://cooking.stackexchange.com/questions/8316/are-some-flavour-pairings-known-to-work-better-than-others-and-if-so-why)" CreationDate="2010-12-03T18:19:39.870" UserId="1816" />
  <row Id="11127" PostId="9757" Text="Also: http://cooking.stackexchange.com/questions/2770/flavour-combinations-structural-analysis" CreationDate="2010-12-03T18:21:34.830" UserId="1816" />
  <row Id="11128" PostId="9758" Text="@zanlock - on the contrary, there is plenty of science involved, even if the art is in applying the science to a specific person" CreationDate="2010-12-03T18:22:28.963" UserId="1816" />
  <row Id="11129" PostId="9758" Score="1" Text="Agreed. But: *that's* the science.. not so much that any one combination &quot;must&quot; work. I love cooking for my extended family and knowing how to prepare meals in alternate versions that a particular individual will most enjoy." CreationDate="2010-12-03T18:23:46.093" UserId="3489" />
  <row Id="11130" PostId="2770" Text="-1 for &quot;flavour&quot; spelling.. haha j/k" CreationDate="2010-12-03T18:26:40.897" UserId="3489" />
  <row Id="11131" PostId="9757" Text="I guess it's not technically a duplicate, since this is about specific ingredients and not general flavour classes, but the answers to my question would seem to apply equally well here." CreationDate="2010-12-03T18:27:22.187" UserId="41" />
  <row Id="11132" PostId="6914" Text="@daniel: ditto that, sir. @hobo: you da man!" CreationDate="2010-12-03T18:31:28.010" UserId="3489" />
  <row Id="11133" PostId="6647" Text="so, drinking spiked egg nog should be the ultimate spiceburnkill?" CreationDate="2010-12-03T18:33:04.513" UserId="3489" />
  <row Id="11135" PostId="9758" Text="@zanlok - I meant the way the molecules interact in a flavor pairing is the science." CreationDate="2010-12-03T18:36:09.180" UserId="1816" />
  <row Id="11136" PostId="9758" Score="1" Text="Well, yes yes. I am an engineer by trade, and understand there &quot;is&quot; a science to all things. So, I agree. However, other than information from the great links cited in your comments, my point is more that we shouldn't focus only on science :)" CreationDate="2010-12-03T18:40:49.410" UserId="3489" />
  <row Id="11139" PostId="567" Score="1" Text="The tears come only after you BLINK.  If you get used to keeping your eyes open while cutting onions, it helps a great deal.  Other trick is not to expose the the cut side of the onion by putting on the cutting board and holding the onion together." CreationDate="2010-12-03T18:46:18.580" UserId="3649" />
  <row Id="11140" PostId="9757" Score="1" Text="Love the LHC reference" CreationDate="2010-12-03T18:55:28.593" UserId="3569" />
  <row Id="11141" PostId="9745" Text="that's great Bob, but if i had put 'cashew seed' then i would have gotten people saying 'do you mean cashew nuts?'" CreationDate="2010-12-03T18:58:08.373" UserId="3569" />
  <row Id="11142" PostId="9744" Text="well yes i guess a toxin would cause me to have a pretty sever upset stomach, steaming it it." CreationDate="2010-12-03T19:10:04.830" UserId="3569" />
  <row Id="11147" PostId="9745" Score="2" Text="@boxed There's nothing wrong with saying &quot;cashew nut&quot;, or &quot;peanut&quot;, but cashews are still seeds and peanuts are still legumes. It matters when talking about safety, preparation, allergies, and other &quot;technical&quot; things." CreationDate="2010-12-03T20:16:51.410" UserId="2047" />
  <row Id="11149" PostId="9759" Score="1" Text="One of the problems of today's pre-packaged supermarkets is that we forget that there's someone behind the counter who can trim / debone / whatever for us.  (and as they do it all the time, they're *much* faster at it).  And they can give recommendations on what's good that day;  most people go in looking for an ingredient for a recipe they've already found in advance, without considering if that ingredient's available/local/in season/etc." CreationDate="2010-12-03T22:44:10.977" UserId="67" />
  <row Id="11150" PostId="9758" Text="@justkt While there is a science in how flavours pair up and form new ones, there is far less of a science in determining whether people will like them or not.  Sure there are trends, but I've never found a flavour or food that all people like, or dislike for that matter, combinations doubly so.  So the combinations are still primarily an art." CreationDate="2010-12-04T02:32:04.720" UserId="3432" />
  <row Id="11151" PostId="9757" Text="+1 for &quot;do not try this at home&quot;. :D" CreationDate="2010-12-04T06:46:34.507" UserId="2569" />
  <row Id="11152" PostId="9770" Text="I didn't stir it at all once it was on the heat, and I added 1.5 tsp bicarb like the recipe said (assuming 11/2 means &quot;one and a half&quot; and not &quot;11 over 2&quot;!)" CreationDate="2010-12-04T13:14:08.703" UserId="197" />
  <row Id="11153" PostId="9769" Text="Good question - we also tried making this and it just came out a sticky gooey mess." CreationDate="2010-12-04T14:03:28.023" UserId="2065" />
  <row Id="11154" PostId="9766" Score="5" Text="There is no good material for cooking in a non-stick Wok, because the non-stick coating is already an extremely poor material.  The temperatures used in stir-frying are way too high for it to handle.  I understand that you're just starting out but you'll want to replace that with a carbon-steel wok ASAP - they're not expensive, and food won't stick to them after seasoning and regular use." CreationDate="2010-12-04T14:56:19.593" UserId="41" />
  <row Id="11155" PostId="9765" Text="The purists argue that the milk fats and proteins will not allow the extraction of all the flavor from the coffee beans." CreationDate="2010-12-04T15:38:02.793" UserId="641" />
  <row Id="11156" PostId="9765" Text="This was my initial guess- I'll be experimenting today and let you know how it works!" CreationDate="2010-12-04T15:49:34.020" UserId="3577" />
  <row Id="11157" PostId="9707" Text="@orbling, yes, if you impose restrictions like &quot;no cheese&quot; it is hard to substitute for cheese. However, within the realm of actually eating dairy, there are plenty of options. Who takes cheese recommendations from a vegan anyway?!? ;o)" CreationDate="2010-12-04T16:48:06.507" UserId="1259" />
  <row Id="11158" PostId="9767" Text="I actually rather like &quot;wooden&quot; spoons (you know, that shape) made from plastic. Much less flavor absorption, easier to clean, nearly as cheap--what's not to like?" CreationDate="2010-12-04T17:26:09.300" UserId="3625" />
  <row Id="11159" PostId="9707" Text="@yossarian Well I wasn't always thus. ;-)  I meant that I am an expert on substitution, due to the nature of my diet being a continuous exercise in the art.  Cheeses come in such a wide variety, similar cheeses can be substituted but the OP stated &quot;to my surprise there are even different types of cheddar&quot;, at that level of knowledge regarding cheese, I didn't want cottage cheese substituted for parmesan! ;-)" CreationDate="2010-12-04T17:27:03.760" UserId="3432" />
  <row Id="11160" PostId="9769" Text="I never knew it could be called Hokey Pokey." CreationDate="2010-12-04T17:35:28.983" UserId="3432" />
  <row Id="11161" PostId="9772" Text="very helpful, thank you!" CreationDate="2010-12-04T18:17:14.373" UserId="3658" />
  <row Id="11162" PostId="9780" Text="I will have to check mine as well, I have never noticed an expiration date on tea bags." CreationDate="2010-12-04T19:05:35.197" UserId="2283" />
  <row Id="11163" PostId="9780" Text="The expiration date is actually on the box, not the individual bags...." CreationDate="2010-12-04T19:20:18.530" UserId="3628" />
  <row Id="11164" PostId="9782" Text="I'm not so sure about them heating already-cooked eggs.  I've been to places that ladle in the eggs into their plastic containers, then microwave that.  Also see : http://scientopia.org/blogs/scicurious/2010/09/11/grad-student-eating-in-style-breakfast-sandwich/" CreationDate="2010-12-04T20:15:37.047" UserId="67" />
  <row Id="11165" PostId="9767" Text="@Roland can't withstand high temperatures, can bend" CreationDate="2010-12-04T20:22:48.300" UserId="1766" />
  <row Id="11166" PostId="9785" Score="3" Text="Define what you qualify as 'dough'.  What you're describing would likely be called a 'batter', and even then, I don't know if there are any that could be necessarily sprayed (without customized equipment)" CreationDate="2010-12-04T21:05:21.187" UserId="67" />
  <row Id="11167" PostId="9782" Text="Won't microwaving an egg make it all rubbery?  *shudder*" CreationDate="2010-12-04T21:14:26.130" UserId="3577" />
  <row Id="11168" PostId="9781" Score="1" Text="I agree.  Large chunky ingredients do not lend themselves to even mixing.  Sorry!" CreationDate="2010-12-04T21:16:46.593" UserId="3577" />
  <row Id="11169" PostId="9768" Score="1" Text="+1 Very sensible!" CreationDate="2010-12-04T21:22:51.983" UserId="3577" />
  <row Id="11170" PostId="5329" Text="@Rachael Wentworth- Try sewing the cavity shut with dental floss (non-minty, of course!) or just holding it shut with toothpicks.  Most birds have enough extra skin to hold in all your stuffing." CreationDate="2010-12-04T21:51:17.690" UserId="3577" />
  <row Id="11171" PostId="5330" Text="Just watch out- most commercially-sold birds are already injected with a sodium solution and brining could make the meat unbearably salty." CreationDate="2010-12-04T21:52:02.073" UserId="3577" />
  <row Id="11172" PostId="9785" Text="@Joe- Agreed.  I think even a batter would be too lumpy/thick for most sprayers." CreationDate="2010-12-04T21:53:20.263" UserId="3577" />
  <row Id="11173" PostId="9772" Score="2" Text="A turkey baster is a great tool to use when trying to remove fat from drippings." CreationDate="2010-12-04T21:55:00.243" UserId="3577" />
  <row Id="11174" PostId="9782" Text="@Joe: Some people may microwave eggs, but I've seen them make the breakfast sandwiches right in front of me at a few different chains and unless I was hallucinating, the eggs were already cooked before they went in there.  They weren't in a bowl, they were wrapped in wax paper or something." CreationDate="2010-12-04T22:38:21.500" UserId="41" />
  <row Id="11175" PostId="9782" Text="@Mrs. Garden: Yeah, I really wouldn't recommend the microwave for cooking eggs.  Reheating them for 10 seconds or so usually won't hurt them too much, though." CreationDate="2010-12-04T22:38:44.730" UserId="41" />
  <row Id="11176" PostId="9783" Text="It depends a lot on the packaging - if they're not individually sealed they may have lost a lot more of their flavor." CreationDate="2010-12-04T22:42:49.233" UserId="1672" />
  <row Id="11177" PostId="9783" Score="1" Text="@Jefromi: Even so, just means you need to steep 'em longer to get the same flavour.  Sort of like old spices - if they haven't been kept properly (i.e. in the freezer) you might need to increase the amount." CreationDate="2010-12-05T00:31:54.823" UserId="41" />
  <row Id="11178" PostId="9538" Text="I finally got around to trying this again and it actually worked.  I actually needed to add quite a bit of milk (I think around half a cup), and I doubled the oil.  Of course that landed me with about 30% more liquid than the whipper is capable of handling at a time, so the actual quantities would have to be adjusted too." CreationDate="2010-12-05T01:03:18.277" UserId="41" />
  <row Id="11179" PostId="9538" Text="I should point out that dryness really isn't the problem - the soft unripened goat cheese is really quite moist compared to most cheese (although dryer than something like brie).  But it's just way too thick and rich by itself to purée without the help of some liquid." CreationDate="2010-12-05T01:04:32.987" UserId="41" />
  <row Id="11180" PostId="9767" Text="On the plastic score, I only use melamine utensils with non-stick, they can withstand pretty much any temperature and don't bend.  I use silicone coated whisks however." CreationDate="2010-12-05T01:17:15.737" UserId="3432" />
  <row Id="11181" PostId="9790" Text="There are metal egg poachers available that are meant to be submerged in a saucepan.  But this will obviously make poached eggs, not fried or scrambled; I love Eggs Benedict and Florentine myself, but I'm not sure that the OP wants a leaky breakfast sandwich." CreationDate="2010-12-05T02:44:32.800" UserId="41" />
  <row Id="11182" PostId="9789" Score="2" Text="I was thinking bread pudding, personally.  Or fondue." CreationDate="2010-12-05T02:46:12.043" UserId="41" />
  <row Id="11183" PostId="955" Score="2" Text="I think Leif is describing a cooling rack on a sheet pan. And this method does produce nice low-grease bacon, with the option to cook it really slow if desired." CreationDate="2010-12-05T03:04:37.543" UserId="1707" />
  <row Id="11184" PostId="9789" Score="1" Text="If it's got a crumbly texture, I'd go for the breadcrumbs, then bake them in a low oven to try them out for storage.  Feed the rest to the birds." CreationDate="2010-12-05T03:35:39.550" UserId="3234" />
  <row Id="11185" PostId="9782" Score="2" Text="I'd go the cheap route and wonder down the canned fruit isle of your local megamart.  there are a lot of different sized cans (I grabbed a set of 4 short pinapple tins which were the perfect size from crumpets).  You might be able to find a nice cheap set of rings if you just pop the top and bottom off.  I would suggest using one of those can openers that leave no sharp edges." CreationDate="2010-12-05T03:41:01.353" UserId="3234" />
  <row Id="11187" PostId="9765" Text="@GUIJunkie -- I didn't notice any missing flavors. Perhaps it was a tiny bit less bitter, but otherwise it just tasted like milky coffee. (But then again, I'm definitely not a coffee purist.)" CreationDate="2010-12-05T04:37:56.063" UserId="1887" />
  <row Id="11188" PostId="9767" Text="It's also a non-renewable resource. I'm not strict or crazy about it, but since I prefer the look and feel of wood and metal anyway and I don't need to worry about heat...." CreationDate="2010-12-05T06:38:25.030" UserId="231" />
  <row Id="11189" PostId="9796" Text="Yes this is exactly what ive been told, and i havent tried it out yet i'll let you know, im just trying to get the sweet spot, what i want is a creamy texture and a juicy prawn, till now the results are satisfactory, thanks man , and yes mum stays by the sea and the local fish market does not freeze, they just throw in a couple of blocks of ice to keep it cold." CreationDate="2010-12-05T10:09:44.730" UserId="3607" />
  <row Id="11190" PostId="9785" Text="most doughs / batters have flour in them, which needs to be cooked or tastes like raw flour.  You *might* be able to get a pannekoeken or other crepe batter thin enough for what you're trying, but you'd still have to cook it.  For something that comes out crisper and holds it shape, look to pizzelle or waffle cone recipes (although for those, you typically heat from both sides, so still might not be what you're looking for).  As for the actual spraying ... you might be able to use a paint sprayer with tips for thicker primers, but I doubt it'd be food-safe." CreationDate="2010-12-05T15:13:17.033" UserId="67" />
  <row Id="11191" PostId="9708" Score="2" Text="Please be mindful of the fact that not every one lives in the United States or Europe, There are no such things as cheese counters where I live, If I ask at a supermarket where I live for Mozzarella I will likely get a blank stare. Here we are on our own." CreationDate="2010-12-05T15:15:18.917" UserId="3416" />
  <row Id="11192" PostId="9782" Text="@Aaronut : we go to different chains then.  The last time I saw this being done (starting from a liquid) was Chesapeake Bagel Bakery, specifically the one near George Mason University (where I was attending some workshops).  The meats they had *were* pre-cooked and kept in a heated container; I don't believe they microwaved them as they were already warm." CreationDate="2010-12-05T15:20:25.353" UserId="67" />
  <row Id="11193" PostId="9731" Text="Thanks, Very nice answer, I certainly will buy this, In the meantime I will be scouring the web for something in addition to the link provided by yossarian." CreationDate="2010-12-05T15:24:43.197" UserId="3416" />
  <row Id="11194" PostId="9798" Score="1" Text="The [wikipedia page](http://en.wikipedia.org/wiki/Induction_cooker) has a nice description of how induction stoves work and why they generally require pots made of ferromagnetic materials." CreationDate="2010-12-05T15:27:44.037" UserId="1672" />
  <row Id="11195" PostId="9782" Text="@FoodTasted: I'd honestly just shell out the $1 for a cookie cutter, but I guess if you're on a *really* tight budget then a short can will work too." CreationDate="2010-12-05T15:57:07.180" UserId="41" />
  <row Id="11196" PostId="9782" Text="@Joe: I'll take a closer look next time I need to eat one of those things, as it's possible I imagined it, but I am 95% positive that I saw them take out pre-cooked egg.  It's probably already warm, too, they just get it &quot;hot&quot; so it'll melt the cheese." CreationDate="2010-12-05T15:59:03.870" UserId="41" />
  <row Id="11198" PostId="9808" Text="So you are saying that there is no advantage beyond texture for crushed garlic over minced garlic?" CreationDate="2010-12-05T20:27:21.520" UserId="3673" />
  <row Id="11199" PostId="9809" Text="Thank you very much for your advice." CreationDate="2010-12-05T21:28:09.210" UserId="2731" />
  <row Id="11200" PostId="9803" Text="I am cooking that right now. :) I am chucking in a little more veg and tomatoes though. I did let the stock sit over night and I removed most of the fat." CreationDate="2010-12-05T21:54:01.047" UserId="2283" />
  <row Id="11201" PostId="9765" Text="Me neither, I wouldn't have noticed." CreationDate="2010-12-05T23:18:42.360" UserId="641" />
  <row Id="11202" PostId="9808" Text="I just mention this, because your answer starts with 'Yes' when it the content would just that you mean 'No'." CreationDate="2010-12-05T23:59:14.493" UserId="3673" />
  <row Id="11203" PostId="9809" Score="1" Text="Also, if your nori comes with a little desiccant packet (mine does) don't throw that out, store it in the zip-lock with them, it absorbs the moisture for you." CreationDate="2010-12-06T00:10:49.413" UserId="60" />
  <row Id="11204" PostId="9808" Text="@Mark your interpretation is a little off. Yes, there is an advantage to crushed over garlic beyond texture. The more finely you proces your garlic, the more of the flavor-bearing liquid is released from ruptured cells. -- Crushing is a much finer processing than mincing. (I'm inferring that by crushed you mean put crushed with a garlic press)" CreationDate="2010-12-06T00:20:59.170" UserId="60" />
  <row Id="11205" PostId="9767" Text="Wood disadvantage: Not dishwasher save" CreationDate="2010-12-06T00:42:28.550" UserId="2215" />
  <row Id="11206" PostId="9764" Text="I second the microwaving - works for me every time." CreationDate="2010-12-06T02:34:26.073" UserId="3677" />
  <row Id="11207" PostId="9808" Text="ok, my bad, I was just trying to clear that up." CreationDate="2010-12-06T02:35:17.337" UserId="3673" />
  <row Id="11208" PostId="9817" Text="`s/can readily/can not readily/`?" CreationDate="2010-12-06T03:06:35.267" UserId="1670" />
  <row Id="11209" PostId="9817" Score="1" Text="@dmckee: Corrected by a sed/perl sub, and they say that the other stack exchange sites are only populated by the SO overflow, cheers. ;-)" CreationDate="2010-12-06T06:47:20.087" UserId="3432" />
  <row Id="11212" PostId="9818" Text="nice stumbling!" CreationDate="2010-12-06T12:00:33.293" UserId="210" />
  <row Id="11214" PostId="9573" Text="@Barfieldmv, you could end up with weekend headaches though." CreationDate="2010-12-06T14:10:13.790" UserId="3680" />
  <row Id="11215" PostId="9800" Text="I've never experienced a fish stock, myself; seems like you'd have to collect quite a few heads and bones to get anything useful out of it." CreationDate="2010-12-06T14:13:45.040" UserId="41" />
  <row Id="11216" PostId="9802" Text="Grease is just fat, and all animals are fatty when you get right down to it.  Generally it's pretty easy to just skim the fat and/or strain it later, but if you've got a *lot* of fat (or blood, as in beef) then often you bring it to a simmer once in plain water to &quot;clean&quot; the bones, then discard the entire pot, and start over again with your mirepoix and so on." CreationDate="2010-12-06T14:16:19.810" UserId="41" />
  <row Id="11218" PostId="9808" Text="Personally, I use a rasp when I really want the strong garlic flavour, e.g. in garlic bread.  I don't think I even own a garlic press." CreationDate="2010-12-06T14:21:28.323" UserId="41" />
  <row Id="11219" PostId="3797" Text="I once tried with a power drill and a fork. Predictable results ensued - none of them being whipped cream..." CreationDate="2010-12-06T14:33:27.933" UserId="3680" />
  <row Id="11220" PostId="9827" Score="2" Text="the question is about golden syrup.  referring to it as 'honey' is a little confusing..." CreationDate="2010-12-06T15:23:37.087" UserId="210" />
  <row Id="11221" PostId="9688" Text="np, I appreciate the reply; and @zan I also used some corn starch towards the end for that finer level of thickening" CreationDate="2010-12-06T15:23:40.763" UserId="15" />
  <row Id="11224" PostId="3222" Text="Agreed! Just MTFU :-)" CreationDate="2010-12-06T16:52:57.567" UserId="3688" />
  <row Id="11225" PostId="4836" Text="Not to be a pedant, but butter, milk, and lard are all &quot;processed&quot;.   Butter and lard via purification processes that extract the fat from the raw ingredients; milk via skimming, homogenization and pasteurization.  Guar gum is no more processed than white flour.  HFCS and hydrogenated oils are admittedly somewhat more processed than some other ingredients, but they are unhealthy not because of the processing, but because of result of the processing.  &quot;Natural&quot; sources of hydrogenated oil wouldn't be any healthier." CreationDate="2010-12-06T16:58:44.597" UserId="47" />
  <row Id="11229" PostId="9824" Text="Ham bone soup is delicious!  I make a similar bean soup using pork neck bones.  Pork stock is alive &amp; well at our house!" CreationDate="2010-12-06T18:44:52.590" UserId="3577" />
  <row Id="11230" PostId="9832" Text="Black around the edges makes me wary, too.  Granulation is normal." CreationDate="2010-12-06T18:52:01.443" UserId="3577" />
  <row Id="11231" PostId="9830" Text="Yes, I have a milk steamer, thanks!" CreationDate="2010-12-06T19:04:19.167" UserId="1956" />
  <row Id="11232" PostId="9839" Text="I know that Ti is more of a &quot;plant&quot; than an &quot;herb&quot; but that seems to be the most applicable tag we have." CreationDate="2010-12-06T20:23:55.370" UserId="41" />
  <row Id="11233" PostId="9840" Text="Thanks for the neat idea. One day when I've got some time, I may try that. But doesn't answer my current question, unfortunately... The goal of the person making the cake is to serve a one made today, in 7-8 days." CreationDate="2010-12-06T20:27:17.520" UserId="231" />
  <row Id="11234" PostId="9841" Score="7" Text="I think you need to edit your units--surely you meant &quot;meters&quot; or &quot;feet&quot; or something rather than &quot;miles.&quot;" CreationDate="2010-12-06T20:58:25.967" UserId="3348" />
  <row Id="11235" PostId="9839" Text="And if we can't determine that it's got any flavor, it's REALLY not an herb. I don't know about making a ti tag either--I doubt there are going to be a whole mess of people asking about ti leaves. But you never know." CreationDate="2010-12-06T21:00:23.530" UserId="3348" />
  <row Id="11236" PostId="9841" Text="You're actually pretty lucky, moving in the direction you did. Most cookbooks are written for the kind of altitude you're seeing at your new home. So unless you have a bunch of cookbooks written for high altitude cooking, you can now forget about all the adjustments you used to have to make and just cook as written." CreationDate="2010-12-06T21:11:35.777" UserId="3348" />
  <row Id="11237" PostId="9842" Score="1" Text="High altitude cooking can also require that things be cooked with a cover on or with more liquid to start with, because the lower boiling point means more evaporation. So in your case you may find that you want to cut down the amount of liquid in things, or that it takes longer to reduce sauces." CreationDate="2010-12-06T21:13:37.880" UserId="3348" />
  <row Id="11239" PostId="570" Text="@Ryan Rivest the part that made me laugh... @lomaxx GOOGLES?! :D" CreationDate="2010-12-06T21:21:18.197" UserId="3112" />
  <row Id="11240" PostId="9837" Score="2" Text="The raw egg whites and cream are what make me nervous for keeping longer than 3-5 days. And because no-bake cheesecake depends on gelatin for much of its structure, it will likely become much softer after freezing, as Varuuknahl experienced. The explanation for why gelatin breaks when frozen is too much chemistry for me to try to explain it, though. You can look up syneresis if you're feeling smart." CreationDate="2010-12-06T21:26:40.843" UserId="3348" />
  <row Id="11241" PostId="9839" Score="1" Text="Everything *has* a flavour; the question is simply one of whether or not that flavour is transferred during the cooking process.  Which makes me think... you might want to specify the cooking process." CreationDate="2010-12-06T21:28:29.937" UserId="41" />
  <row Id="11242" PostId="9841" Text="@bikeboy: How do you know he's not from another planet?" CreationDate="2010-12-06T21:29:46.487" UserId="41" />
  <row Id="11243" PostId="9841" Text="@aaronut: He'd have to be from another solar system. Even Olympus Mons on Mars is only something like 13 miles tall, and I'm pretty sure that's the tallest mountain in the solar system." CreationDate="2010-12-06T21:33:57.870" UserId="3348" />
  <row Id="11244" PostId="9832" Score="1" Text="The black stuff is unlikely to be bacteria, as the extremely high sugar content is pretty antibacterial (the sugar tends to dry out the little beasties). It is susceptible to mold, however, so I'd still think you'd want to pitch it if it's discolored." CreationDate="2010-12-06T21:43:52.837" UserId="3348" />
  <row Id="11245" PostId="6607" Text="Home distilling is illegal in almost every major country. Also, it's dangerous because of intoxicating and potentially explosive fumes. And to top all that off, because apple peels are high in pectin, which distills to methanol, which is highly toxic, you'd have to be very careful to capture and discard the relatively high amount of methanol that would be produced relative to using whole apples or other fruits as your base." CreationDate="2010-12-06T21:51:21.720" UserId="3348" />
  <row Id="11246" PostId="6607" Text="Fermentation is legal lots of places, of course, just not distilling." CreationDate="2010-12-06T21:52:17.583" UserId="3348" />
  <row Id="11248" PostId="9781" Text="Here's a nice bit about the physics behind that effect: http://www.boingboing.net/2010/11/29/brazil-nut-effect-wh.html" CreationDate="2010-12-06T22:16:45.337" UserId="725" />
  <row Id="11249" PostId="9781" Text="That video was awesome. Thanks for posting it." CreationDate="2010-12-06T22:44:10.090" UserId="2283" />
  <row Id="11250" PostId="9225" Text="Indeed, @Satanicpuppy beat me to it. Win." CreationDate="2010-12-07T00:47:13.207" UserId="3698" />
  <row Id="11251" PostId="9827" Text="Other than the use of the word 'honey' throughout the answer is valid." CreationDate="2010-12-07T00:56:19.107" UserId="3432" />
  <row Id="11252" PostId="9845" Score="2" Text="Almost every method for clarifying broth will rob it of some flavor. Better to leave it cloudy, and cook it at a lower temp next time." CreationDate="2010-12-07T01:06:00.873" UserId="218" />
  <row Id="11253" PostId="9841" Score="2" Text="@bikeboy: I meant maybe he's measuring the distance from Earth's sea level to another planet.  I guess it's not funny when you have to explain it, though." CreationDate="2010-12-07T01:06:31.263" UserId="41" />
  <row Id="11254" PostId="9844" Score="2" Text="There seems to be a lot of confusion in this question between soup, broth, and stock.  You make soup from either stock or broth.  It's not entirely clear whether you actually made this soup from homemade stock, canned broth, water, or even bullion.  It would help a lot if you clarified which you used.  I'm also removing the health question as such a generally-phrased health question calls for substantial (off-topic) speculation; as a food safety question or a specific health-related question (i.e. &quot;does cloudy mean higher fat content&quot;) it's fine." CreationDate="2010-12-07T01:12:53.547" UserId="41" />
  <row Id="11255" PostId="9841" Text="@aaronut: I dunno, it was funny to me after the explanation." CreationDate="2010-12-07T01:20:29.140" UserId="3348" />
  <row Id="11256" PostId="9841" Score="3" Text="Units notwithstanding, the question is about the change in sea level. Even with the scary predictions from Al Gore et al, I don't think the change in sea level itself will change too much about how you cook, aside from availability of ingredients/possible flooding of your kitchen." CreationDate="2010-12-07T01:34:23.350" UserId="3700" />
  <row Id="11258" PostId="9808" Score="1" Text="A garlic press is a wholly useless, difficult to clean unitasker. Their sale should be forbidden by law." CreationDate="2010-12-07T03:30:25.163" />
  <row Id="11260" PostId="9832" Score="1" Text="Well, it's all gone now, some in the bin, and some in the mulled wine. No untoward symptoms as yet :)" CreationDate="2010-12-07T05:41:20.217" UserId="3680" />
  <row Id="11261" PostId="2142" Text="We need books like MtAoFC because it does a great job explaining the intricacies so guys please post books that you have tried out recipes from for the sake of credibility." CreationDate="2010-12-07T07:35:11.900" UserId="3581" />
  <row Id="11262" PostId="3801" Text="If you can't whip cream by hand you need to get fit! Seriously, it's not hard. Use a plastic container or jar and shake it for about 30 seconds. Don't try and do too much at once, say 50ml in a 250ml pottle. It has a much smoother texture this way, nicer than using any type of machine or siphon etc" CreationDate="2010-12-07T08:16:38.680" UserId="3203" />
  <row Id="11263" PostId="9832" Score="1" Text="-1 NEVER refrigerate sugar products. They are perfectly persevered in...ummm...sugar. They have exceptionally long shelf lives if keep in a cool pantry, like tens of years!" CreationDate="2010-12-07T08:29:02.270" UserId="3203" />
  <row Id="11264" PostId="9822" Score="1" Text="The black stuff is most likely the crystallised minerals from the sugar. It's normal, and occurs more often if you let the contents dry out" CreationDate="2010-12-07T08:31:12.440" UserId="3203" />
  <row Id="11265" PostId="9845" Text="Perfect answer @stephennmcdonald" CreationDate="2010-12-07T09:01:36.817" UserId="641" />
  <row Id="11266" PostId="4038" Text="Interestingly, you could ask the same question in the other direction about bread. In the UK, you can buy bread which lasts for weeks, whereas (mostly) on the continent bread is only good for a couple of days (and nice for fewer)." CreationDate="2010-12-07T09:31:34.120" UserId="3680" />
  <row Id="11267" PostId="9844" Text="sorry. I used a small amount of pre-prepared chicken stock powder, added to hot water, stirred well then poured over the other ingredients." CreationDate="2010-12-07T13:14:10.890" UserId="2939" />
  <row Id="11268" PostId="4710" Score="1" Text="It's only inefficient if cooking the fish is your *sole* purpose (haha, I made a fish joke).  But seriously, if you're washing a load of dishes and have enough space to put your fish in there, surely it's more efficient to cook the fish in the dishwasher (that you're using anyway) than firing up the oven." CreationDate="2010-12-07T14:11:16.577" UserId="1978" />
  <row Id="11269" PostId="9226" Text="A second try: I replaced the milk with soy milk, the butter with half margarine, half shortening, and the eggs with 1/4 cup pumpkin puree each.  Then I tripled the baking powder. Result: awesome. Maybe my best cake ever." CreationDate="2010-12-07T15:04:38.950" UserId="1138" />
  <row Id="11270" PostId="9841" Text="As entertaining as these comments are, I've edited the question to make it a little more clear. Sorry." CreationDate="2010-12-07T16:06:32.063" UserId="2047" />
  <row Id="11271" PostId="9832" Text="Just wanted to add a bit of information: http://www.lylesgoldensyrup.com/faq.php The FAQ says not to use past the &quot;Best Before&quot; date." CreationDate="2010-12-07T16:25:56.240" UserId="2283" />
  <row Id="11272" PostId="9832" Text="To answer the question of whether to refirgerate sugar products. Yes you refrigerate sugar products. For more information please check out this article: http://www.survival-center.com/foodfaq/ff9-swee.htm And note that golden syrup is a Cane Syrup, and should be refrigerated after opening. Liquid sugar products are not chemically the same as granulated sugar products and can develop mold growth." CreationDate="2010-12-07T16:30:55.037" UserId="2283" />
  <row Id="11273" PostId="9851" Text="I agree that the best option is some other rice vinegar. I think, though, that if I were substituting I might try malt vinegar and a little sugar, actually. I find rice vinegar to be quite mild in acidity and with some sweetness. But yeah--just get another brand." CreationDate="2010-12-07T16:48:10.610" UserId="3348" />
  <row Id="11274" PostId="9843" Text="I don't know all these books/authors, but the ones I do know (Hazan, Bayless, Jaffrey, Roden, Tropp) on this list are outstanding and great recommendations." CreationDate="2010-12-07T16:51:51.120" UserId="3348" />
  <row Id="11275" PostId="4710" Text="@doc That would be true except the enviroment inside the dishwasher is full of stuff you don't want to eat, and there is a much higher risk of some of that stuff geting into your food if there are dishes in there as well. If you pack it in some impervious container that is both air and water tight then yes, otherwise, not so much. That is, of course, before you factor in that you will have to ruin some fish to figure out exactly when in the cycle to add the fish to get it done without over-cooking it, which is very easy to do with fish." CreationDate="2010-12-07T17:31:48.260" UserId="446" />
  <row Id="11276" PostId="9855" Score="2" Text="you should summerize your links, just in case somebody is looking at this down the road after those links have hit the dust pile :)" CreationDate="2010-12-07T17:39:46.333" UserId="446" />
  <row Id="11277" PostId="9854" Text="I guess part of my question centers exactly on the wide variety of muffins out there (although most of my batter comes out pretty thin) - for example sometimes the portion is half the tin height, sometimes all of it." CreationDate="2010-12-07T17:55:06.843" UserId="1816" />
  <row Id="11278" PostId="9839" Text="Starting to look like I'm going to have to make the turkey with something other than ti leaves, and then answer my own question." CreationDate="2010-12-07T18:40:47.997" UserId="3348" />
  <row Id="11279" PostId="9856" Text="Yeah. I guess what threw me off is that most of the turkey recipes call for ti leaves and then foil over the whole works. The ti leaves seemed superfluous if all they're doing is what the foil is already doing, so I had doubt. But you're probably right. I'm still hoping for something definitive, but may have to go with this, and maybe a test-cook on my end." CreationDate="2010-12-07T19:19:22.740" UserId="3348" />
  <row Id="11280" PostId="9857" Text="The answers here (http://cooking.stackexchange.com/questions/8618/stopping-water-from-bubbling-over-when-cooking-rice) may be of help to you.  For example, do you wash your rice before cooking?" CreationDate="2010-12-07T19:51:19.220" UserId="1816" />
  <row Id="11281" PostId="9857" Text="I do. I rinse it with a bowl and strainer until the water is clear." CreationDate="2010-12-07T19:57:49.963" UserId="3710" />
  <row Id="11282" PostId="9854" Text="Well yes, that is quite true. There isn't a truly standard size disher that should be considered a muffin scoop. But one that fills it up just below the rim would probably be a reasonable all-purpose solution." CreationDate="2010-12-07T20:33:11.743" UserId="1393" />
  <row Id="11283" PostId="9851" Text="I have often seen recipes that say to use sherry neat if you have no rice vinegar, that certainly seems to be the convention in some of the Chinese cookbooks I have." CreationDate="2010-12-07T20:55:22.380" UserId="3432" />
  <row Id="11284" PostId="9832" Text="@Varuuknahl: No where on the Lyles tins does it say refridgerate and being from England where everyone tends to have the stuff, I can say I've never seen it refridgerated and people keep the stuff for years, opened, but resealed in tins in ambient cupboards and it is still fine." CreationDate="2010-12-07T20:57:49.210" UserId="3432" />
  <row Id="11285" PostId="9832" Text="@Varruknahl: Additionally - Lyles are bound to say not to use it past the best before date, as they have a vested interest in people buying more tins (and do not wish to be sued in a rare case).  *&quot;When in doubt, throw it out&quot;* is music to the ears of the business people, and deeply wasteful." CreationDate="2010-12-07T20:59:24.293" UserId="3432" />
  <row Id="11286" PostId="9857" Text="@Sam Holder - I actually think the substance of this question is somewhat different, as the asker is already trying the proposed solution of the question you linked as a duplicate.  I have voted to reopen." CreationDate="2010-12-07T21:24:33.020" UserId="1816" />
  <row Id="11287" PostId="7778" Text="YEah good info from @daniel, but doesn't entirely answer the question at hand. still his point is valid, if you know the combination well enough you can cook without checking beyond a &quot;quick poke&quot; lol." CreationDate="2010-12-07T21:44:15.020" UserId="3530" />
  <row Id="11288" PostId="9805" Text="Hi Mark - it'd be great if you could leave out those extra tags, please.  The `[texture]` and `[ingredients]` tags are essentially leftovers from a mess that we haven't gotten around to cleaning up yet (long story).  Sorry for the confusion and thanks." CreationDate="2010-12-07T22:09:57.417" UserId="41" />
  <row Id="11289" PostId="9860" Text="Can you explain what you mean by &quot;base&quot;?  Do you mean the crust?" CreationDate="2010-12-07T22:12:36.227" UserId="41" />
  <row Id="11290" PostId="9857" Text="@juskt, I reopened.  I still feel that the question is a duplicate of that one though, its just that other answers than the accepted one might be correct in this case.  We can leave it open and see if it gets any new answers which specifically answer this then merge it with the other maybe..." CreationDate="2010-12-07T22:35:48.280" UserId="210" />
  <row Id="11291" PostId="9805" Text="I don't see the advantage of removing those tags, what's the point?  If there are more tag terms, questions are easier to find for people searching for them.  I don't see how less tags is better than having more tags." CreationDate="2010-12-07T22:53:36.550" UserId="3673" />
  <row Id="11292" PostId="9860" Score="1" Text="@aaronut, the base is just a meringue." CreationDate="2010-12-07T23:16:52.410" UserId="1259" />
  <row Id="11293" PostId="9808" Text="Although I agree with you, I thought the mechanism was a little different. I think that rupturing the cells causes a chemical reaction to take place, changing the flavor profile, rather than losing liquid. At least, that's what I remember from McGee (which is not accessible right now)" CreationDate="2010-12-07T23:21:15.297" UserId="1259" />
  <row Id="11294" PostId="9808" Score="4" Text="And I like my garlic press. Although it's a unitasker, I use it 5-7 times a week and the one I have is very easy to clean and will make good work of a garlic clove even with it's papery skin on. Garlic also keeps a better flavor if it doesn't spend too long in chopped / crushed form. It wants to be cooked immediately. A press makes this much easier too. At least I'm not getting mine out of a jar anymore. ;o)" CreationDate="2010-12-07T23:23:22.627" UserId="1259" />
  <row Id="11295" PostId="9851" Text="@Orbling - that is the usual substitution for rice wine, not rice vinegar - but it is what made me think to use some of it when making a sub for rice vinegar." CreationDate="2010-12-07T23:47:34.357" UserId="1393" />
  <row Id="11296" PostId="9832" Text="@Orbling - I am going to have to go with science on this one as mentioned in the above articles and the manufacturers website. Besides would you risk your kids health on a tin of something that costs less than 10 dollars, I wouldn't, it is not worth it." CreationDate="2010-12-07T23:50:11.350" UserId="2283" />
  <row Id="11297" PostId="9862" Score="2" Text="A Pavlova is NOT &quot;simply a meringue&quot;. It has similar ingredients, but it has a totally different cooking process. Unlike meringue it must have cornstarch to set, and is cooked briefly in a med oven and then the oven is switched off and it is left until cool. It resembles a large gooey cake with a thin crisp shell. Whipped cream and fruit are added on the day of serving so the cream is fresh, the cake is already &quot;soggy&quot;. The Oxford English Dictionary has recently (correctly) credited it as a New Zealand desert. Many NZ'ers travel between Oz and NZ , hence it's popularity over there" CreationDate="2010-12-07T23:53:52.130" UserId="3203" />
  <row Id="11298" PostId="9805" Text="A straightforward, easy-to-understand tagging convention of foods, techniques, and equipment (the main subjects that are [on topic](http://cooking.stackexchange.com/faq)) is absolutely preferable to a polluted and inconsistent system that tries to cover every conceivable theme. More tags are not better if the tags don't identify specific areas of expertise/interest, and you'll have to work hard to convince me that there are people out there looking for information on &quot;ingredients&quot;, sans context. You might want to look at some of our earlier meta discussions where this was debated at length." CreationDate="2010-12-07T23:56:51.847" UserId="41" />
  <row Id="11299" PostId="9860" Score="2" Text="If you want pavlova, just follow any New Zealand pavlova recipe on the web. If you want meringue use a meringue recipe. Do you have specific problems? Two important things, room temp egg white, and everything very clean (contamination and oil on cooking bowls etc)" CreationDate="2010-12-08T00:01:29.113" UserId="3203" />
  <row Id="11300" PostId="9851" Text="@Michael Quite right, good idea.  On a tangent, how comes your website is called Herbivoracious, but has non-herbivorous (lacto-ovo) recipes? ;-) [I'm vegan, hence the pedant.]" CreationDate="2010-12-08T00:19:32.863" UserId="3432" />
  <row Id="11301" PostId="9862" Score="1" Text="@TFD, you appear to be correct! I'm English, living in America, and I've only ever had it as a meringue base. But I prefer mine gooey anyway, so it's probably more similar than a dry meringue. I'll update my answer." CreationDate="2010-12-08T00:19:45.627" UserId="1259" />
  <row Id="11302" PostId="9821" Text="You can also grate the ginger first, freeze it on waxed paper on a cookie sheet, then bag it all up in a plastic bag kept in the freezer." CreationDate="2010-12-08T00:20:27.857" UserId="3479" />
  <row Id="11303" PostId="9862" Text="BTW, it most definitely is a meringue. While most recipes don't call for a binding agent, others use cornstarch (like pavlova) or cream of tartar." CreationDate="2010-12-08T00:26:37.307" UserId="1259" />
  <row Id="11304" PostId="9805" Text="Sure I can see your case with 'ingredients' (...I guess), but what about 'texture'?  Don't you think it's conceivable that some might search for the tags garlic and texture, or meat and texture, in order to study the texture of a particular ingredient?  You may not know but you can cross search between two tags, among other search methods. What is the counter argument to that?  Someone may be studing cooking and texture in general as I have been lately." CreationDate="2010-12-08T00:37:40.987" UserId="3673" />
  <row Id="11305" PostId="9832" Text="@Varuuknahl: Even if it had really badly gone off, due to mould, corrosion, etc, the likelihood of the quantity involved harming anyone's health for more than a few hours would be negligible.  Also, $10!  I seem to remember it is all import in the US for this product." CreationDate="2010-12-08T00:42:26.007" UserId="3432" />
  <row Id="11306" PostId="9847" Text="+1 That validates my point that it **does not go off**.  Also, very interesting, as I always heat my tins in the oven before use with the lid ajar, so that the syrup becomes more fluid for ease of use.  Might inadvertently improve the end result!" CreationDate="2010-12-08T00:42:59.860" UserId="3432" />
  <row Id="11307" PostId="9821" Text="For savoury uses, I buy a &quot;cheat&quot; ingredient when it comes to &quot;fresh&quot; ginger. Very Lazy Ginger, pre-chopped and preserved in a very mild white wine vinegar that pretty much evaporates on heating.  I just do not use enough to keep on standby fresh and prefer it to frozen. http://www.verylazy.com/chopped-ingredients/2009/8/12/very-lazy-ginger-190g.html" CreationDate="2010-12-08T00:49:38.030" UserId="3432" />
  <row Id="11308" PostId="9805" Text="Another counter argument is that as the volume of questions increases the need for more tags will become greater.  At some point there will probably be 50-100 garlic questions, which most users will not want to sift through one at a time.  By adding additional tags a particular question will be found more quickly by more people." CreationDate="2010-12-08T00:50:09.493" UserId="3673" />
  <row Id="11309" PostId="9423" Text="thanks! I replaced the applesauce with pumpkin, added some extra water, and they were delicious" CreationDate="2010-12-08T00:53:25.127" UserId="3418" />
  <row Id="11310" PostId="9867" Text="@Aaronut I don't understand why I would want to decrease solubility?" CreationDate="2010-12-08T01:42:42.530" UserId="3418" />
  <row Id="11311" PostId="9867" Text="@David: Because *extracting* the gelatin means you want to get it *out* of the water, which you can only do if it isn't dissolved.  You want more gelatin *in* the water, which is the opposite of extraction." CreationDate="2010-12-08T01:47:55.267" UserId="41" />
  <row Id="11312" PostId="9864" Text="I think that proper cooling is the key; most &quot;sensitive&quot; items I bake have to be cooled in an ice-water bath in order to set properly.  Ambient and surfaces temperatures as well as oven hot spots would also help to explain the difference in results between two people following the same recipe (a difference which rapid cooling would probably eliminate)." CreationDate="2010-12-08T02:15:25.420" UserId="41" />
  <row Id="11313" PostId="9805" Text="Mark - no matter how many questions we get, `[ingredients]` is never going to be a useful tag, and neither is `[texture]`.  Everybody I discuss this with has essentially the same argument - that somebody might want to search for garlic and texture at the same time.  But we already have a full-text search; tags aren't for searching, they're for subscriptions and customized views, and &quot;texture&quot; doesn't actually identify a field of interest by itself (and if you have to combine it with another tag then the results are far too narrow to be useful).  Bottom line - abstract and meta tags are noise." CreationDate="2010-12-08T02:19:20.110" UserId="41" />
  <row Id="11314" PostId="9808" Text="why bother? you can puree garlic with a standard knife faster and with less fuss." CreationDate="2010-12-08T02:19:38.470" />
  <row Id="11315" PostId="9869" Score="1" Text="If you actually mean *boiling*, as in at or near 100° C, then you'll be able to get a much clearer stock by lowering that to a gradual simmer; boiling disperses and eventually breaks down the fat which ultimately isn't what most people want." CreationDate="2010-12-08T02:27:12.440" UserId="41" />
  <row Id="11316" PostId="9868" Text="Do you just leave it on high?" CreationDate="2010-12-08T02:35:41.247" UserId="3478" />
  <row Id="11317" PostId="9868" Text="A simmermat possibly, to defuse the heat?" CreationDate="2010-12-08T02:38:30.527" UserId="3432" />
  <row Id="11318" PostId="9867" Text="@Aaronut thanks for the clarification. I was intending to say 'extract from the bones'" CreationDate="2010-12-08T03:41:05.363" UserId="3418" />
  <row Id="11319" PostId="9869" Text="@Aaronut, thanks for the advice, I'll try that next time." CreationDate="2010-12-08T03:41:08.020" UserId="2926" />
  <row Id="11320" PostId="9865" Text="Thanks for the tips!  I'm going to try the ice bath and see what happens." CreationDate="2010-12-08T03:51:11.257" UserId="3711" />
  <row Id="11321" PostId="9867" Score="1" Text="@aronut what about using vinegar? Or exchanging the water half way through?" CreationDate="2010-12-08T05:57:16.197" UserId="3418" />
  <row Id="11322" PostId="9868" Score="5" Text="When you say &quot;errands&quot;, you aren't actually leaving the house, are you? That could be really dangerous, if say the water boils over, extinguishes the flame, and fills your house with gas." CreationDate="2010-12-08T06:04:35.617" UserId="1393" />
  <row Id="11323" PostId="9867" Text="@David: I guess what I am trying to say (and obviously didn't communicate well) is that the solubility really isn't pertinent because you already have 100% of the gelatin dissolved at the end, and if you've simmered a stock overnight (or really about 6 hours or so, long enough to break the bones as I mentioned earlier) then you've also converted very close to 100% of the collagen to gelatin.  If you want to significantly increase or accelerate the yield then you need a very low pH, near zero; that's concentrated hydrochloric acid we're talking about, not a splash of vinegar." CreationDate="2010-12-08T06:13:00.013" UserId="41" />
  <row Id="11324" PostId="9867" Text="In fact, gelatin is *so* soluble in hot water that you can reduce an entire pot of stock down to a couple of tablespoons and it'll still be essentially clear.  If you're finding that your stock is not gelatinous at all, then you're probably not preparing it correctly (my guess is not giving it enough time)." CreationDate="2010-12-08T06:16:48.777" UserId="41" />
  <row Id="11325" PostId="9868" Score="7" Text="Silly suggestion: give me your stove, and you can have mine. It takes *forever* to boil water. ;)" CreationDate="2010-12-08T06:41:18.713" UserId="2569" />
  <row Id="11326" PostId="9877" Score="1" Text="Having read the comments and Yossarin's answer - they are right to point out that it will go soggy if you top it too long before you want to eat it." CreationDate="2010-12-08T08:30:13.367" UserId="2065" />
  <row Id="11327" PostId="4710" Text="That's how I've read the discussion thread, especially with the talk about using ziplock bags to keep the soap and other debris away from the fish.  It seemed to me that the guy wanted to take advantage of the dishwasher cycle by using it to cook a fish and therefore save some energy." CreationDate="2010-12-08T09:37:28.103" UserId="1978" />
  <row Id="11328" PostId="9877" Score="1" Text="The typical NZ cooking time is 150C for 45 minutes, and then let it cool. It wont go soggy, because: it already sort of is soggy, cream and set egg white don't self mix, and if you can keep this in your house for longer than a day without eating it you made it wrong :-)" CreationDate="2010-12-08T09:38:08.350" UserId="3203" />
  <row Id="11329" PostId="9461" Text="@Aaronut While I agree with checking the seasoning later I've found when you know some salt needs adding you're best getting it in as early in the cooking process as possible as then you need less over all. A &quot;touch of salt&quot; in the stock means you can get a full profile of the stock's flavour before adding it to the risotto. Completely unsalted chicken stock for instance tastes of nothing. The exception might be if the sheer quantity of salt in the risotto's additions (like a greater than usual proportion of cheese) would bring the salt levels too high." CreationDate="2010-12-08T10:14:42.723" UserId="2391" />
  <row Id="11330" PostId="9800" Text="Fish stock isn't really used much in western cooking but is excellent in things like fish curry. You can use the skin and tails from prawn, crayfish etc. as well as heads and tails from the fish and fish left overs to make it." CreationDate="2010-12-08T10:23:26.613" UserId="2391" />
  <row Id="11331" PostId="9824" Text="Ham or pork stock is fantastic as a base for minestrone soup. It's quite salty which the pasta and beans soak up nicely." CreationDate="2010-12-08T10:26:17.153" UserId="2391" />
  <row Id="11332" PostId="9877" Text="I think it would be the water from the berries I top it with that would make it go soggy - you're right that cream and set egg white wouldn't mix by themselves!" CreationDate="2010-12-08T11:39:43.913" UserId="2065" />
  <row Id="11334" PostId="6642" Text="Salt is added mainly to make food taste salty. Salty is better for organism and for taste." CreationDate="2010-12-08T13:42:56.347" UserId="2944" />
  <row Id="11335" PostId="9872" Text="coca cola cake? is there a diet coca-cola recipe as well?" CreationDate="2010-12-08T13:44:13.210" UserId="2944" />
  <row Id="11336" PostId="9845" Text="@GUI - thanks, I've spent a large part of the past 2 months making stock from the scraps in my freezer (over 15 quarts!), and then making various soups from it :)" CreationDate="2010-12-08T14:18:09.597" UserId="1236" />
  <row Id="11337" PostId="9868" Score="4" Text="@Eric - spaghetti takes about 9 minutes.  Instead of leaving the kitchen, have a glass of water and take a second to breathe while watching your pot.  Make whatever sauce is going on your spaghetti.  Multi-task by doing a few dishes.  In other words - *stay in the kitchen*." CreationDate="2010-12-08T14:25:57.433" UserId="1816" />
  <row Id="11338" PostId="846" Score="2" Text="Do you mean *Bakin' Powder* ;)" CreationDate="2010-12-08T14:37:08.057" UserId="1306" />
  <row Id="11339" PostId="9821" Text="@Doug - I don't know why that never occurred to me (especially since I dice or strip my onions and peppers, freeze flat, then bag), I'm going to try that next time, thanks!" CreationDate="2010-12-08T14:42:05.400" UserId="1236" />
  <row Id="11340" PostId="9872" Score="4" Text="Can you hook us up with the recipe? It'll help folks figure out what might have happened." CreationDate="2010-12-08T14:51:23.703" UserId="3348" />
  <row Id="11341" PostId="5042" Text="I definitely would like the health/safety aspects of the question to be addressed. I generally avoid cooking bacon just because I'm never sure if it's *done*, or cooked enough to avoid parasites. And it doesn't help, that parts curl up and appear under-cooked." CreationDate="2010-12-08T15:32:08.433" UserId="1771" />
  <row Id="11342" PostId="9461" Text="@vwiggins: Completely unsalted chicken stock does *not* &quot;tastes of nothing&quot;.  If yours is tasteless then you're making it wrong.  Adding salt early *is* a good idea in many cases, but stock is not one of them.  There is no appreciable difference in flavour if you add the salt to the stock while you're making it or add it just before you use it in some other dish.  If you can find one prominent expert who says to salt stock, I will eat my hat." CreationDate="2010-12-08T15:42:53.087" UserId="41" />
  <row Id="11343" PostId="9880" Score="2" Text="This is very interesting if true; can you point to a source or are you speaking from experience (and if so, what experience exactly)?" CreationDate="2010-12-08T15:50:09.430" UserId="41" />
  <row Id="11344" PostId="4192" Text="I second @chris on that. I've never had success replacing eggs in a recipe. Veganism is opposite to success in most types of food." CreationDate="2010-12-08T16:25:14.133" UserId="3698" />
  <row Id="11345" PostId="4069" Text="Pretty sure you're talking about the &quot;no pudge fudge brownie&quot; mix. One of the ingredients listed on the box is &quot;egg whites&quot;. :(" CreationDate="2010-12-08T17:01:04.323" UserId="3158" />
  <row Id="11346" PostId="9851" Text="@Orbling - for the simple reason that when I chose the name, 3.5 years ago, it didn't occur to me that herbivore would really only include vegans, not lacto-ovo. It is fairly common parlance to refer to any vegetarian as an herbivore. I get this comment occasionally, but it is my &quot;brand&quot; now, too late to change it." CreationDate="2010-12-08T17:06:49.010" UserId="1393" />
  <row Id="11347" PostId="9809" Score="1" Text="Another tip: nori generally comes pre-toasted. You can give it a quick re-toast just before using. Just wave the sheet a few inches above a burner on your stove for a few seconds. Don't catch it on fire. That will remove any slight bit of moisture and improve the flavor." CreationDate="2010-12-08T17:09:08.727" UserId="1393" />
  <row Id="11348" PostId="9887" Score="1" Text="Have you grilled other things unsuccessfully?  Or are you just starting out and wondering what to try next?" CreationDate="2010-12-08T17:16:37.203" UserId="3577" />
  <row Id="11349" PostId="9885" Text="Cold water can help a little with fat skimming but for the most part it's a myth. Hervé This documented his experiments with it in his [Molecular Gastronomy](http://amzn.to/3wTxIV) book; under controlled conditions the results are identical regardless of starting temperature. Separately, white vinegar is at most 5% acetic acid, so a tablespoon in 8 quarts of water comes out to a pH of about 3.8 at the lowest. I'm not saying that won't have *any* effect, but commercial hydrolysis is usually done at a pH near zero; the effect of a single tablespoon of vinegar is going to be barely noticeable." CreationDate="2010-12-08T17:16:40.710" UserId="41" />
  <row Id="11350" PostId="9851" Text="@Michael Yes, it is common parlance.  People wrongly think of lacto-ovo vegetarians as herbivorous.  It's a good brand and promoting vegetarianism is a good thing, even without fully being vegan." CreationDate="2010-12-08T17:23:58.553" UserId="3432" />
  <row Id="11351" PostId="9885" Text="Oops- you're right.  One tablespoon isn't the right amount.  It should be 1/4 cup.  Cold water isn't about fat skimming- it's about flavor extraction." CreationDate="2010-12-08T17:30:42.943" UserId="3577" />
  <row Id="11352" PostId="9885" Text="Cold water *isn't* about flavour extraction, that's what I'm saying.  It does not help flavour extraction, that is a myth that was debunked by Hervé This, one of the most prominent experts in the food science field.  And 1/4 cup is just 4 tbsp; that won't push the pH any lower than about 3.5.  Sorry to go all science wonk on ya, but the information in the first paragraph of this answer is wrong; the second two paragraphs are good information however." CreationDate="2010-12-08T18:36:32.110" UserId="41" />
  <row Id="11353" PostId="9885" Text="Yeah, I'm not a scientist.  I just know what's worked for me and others." CreationDate="2010-12-08T18:41:14.323" UserId="3577" />
  <row Id="11354" PostId="5046" Text="@stephennmcdonald, I recall reading somewhere (not sure where now), that to cook bacon in the oven, you should put it in when the oven is cold, not pre-heat the oven. Since you mentioned putting bacon into a cold *pan*, wouldn't it be the same for an oven?" CreationDate="2010-12-08T18:48:51.287" UserId="1771" />
  <row Id="11355" PostId="9885" Text="Does he talk about it in Kitchen Mysteries?  That's all my library has... Maybe I'll try WorldCat." CreationDate="2010-12-08T18:50:06.887" UserId="3577" />
  <row Id="11356" PostId="9876" Score="1" Text="+1 for gorgeous picture that explains your answer well." CreationDate="2010-12-08T19:22:43.147" UserId="1887" />
  <row Id="11357" PostId="9877" Score="1" Text="Try thinly sliced kiwifruit or preserved peaches" CreationDate="2010-12-08T19:30:00.720" UserId="3203" />
  <row Id="11358" PostId="9881" Text="I am not sure if the making the outside higher than the middle really helps. It's a round thick &quot;cake&quot;, it is usually sliced into fat wedges. Things slide off and break when you serve the wedge" CreationDate="2010-12-08T19:39:24.007" UserId="3203" />
  <row Id="11359" PostId="9892" Text="some beans may need a longer soak/cook process, so consider checking about this if you use several kinds of legumes (like I tend to)." CreationDate="2010-12-08T20:36:58.257" UserId="3489" />
  <row Id="11360" PostId="9868" Text="i second @justkt - there are *always* some kind of errands in the kitchen at my house that I can do while I have &quot;down time&quot; during meals - pantry inventory (what's getting old?) is a big one, but most often I just wash dishes, empty the drainboard, or prep the rest of the meal.  i also listen to the Cooking Issues or Splendid Table podcasts while i'm in the kitchen so i'm never &quot;bored&quot; :)" CreationDate="2010-12-08T21:01:24.600" UserId="1236" />
  <row Id="11361" PostId="9889" Text="Many people have good things to say about these books, but this is the first time I've ever heard somebody refer to them as books on food *science*.  Can you explain why this fits that category?" CreationDate="2010-12-08T21:05:33.340" UserId="41" />
  <row Id="11362" PostId="4058" Text="All the egg replacers have good points and bad points, that make them suitable or not for different purposes.  I find Ener-G egg replacer about the best for egg white replacement, I use it in cheesecake mixture and meringue.  With cakes, you are better using soya flour and additional soya milk as the liquid, or an egg replacer made primarily from soya protein isolate (again with additional liquid)." CreationDate="2010-12-08T21:10:52.247" UserId="3432" />
  <row Id="11363" PostId="4665" Text="Also, very importantly in cake, a binding agent." CreationDate="2010-12-08T21:12:22.903" UserId="3432" />
  <row Id="11364" PostId="9892" Score="1" Text="Yes, fully cooked. You'll be rewarded with much better texture than from canned beans." CreationDate="2010-12-08T21:26:44.523" UserId="1393" />
  <row Id="11365" PostId="9888" Text="+1 for some real inside info, thanks Master chef." CreationDate="2010-12-08T21:27:27.493" UserId="3530" />
  <row Id="11366" PostId="9860" Text="@TFD hey mate you sound like you have a pretty good idea of how the base should go down? could you provide an answer, I'm having trouble choosing one to accept." CreationDate="2010-12-08T21:29:07.163" UserId="3530" />
  <row Id="11367" PostId="5046" Text="@Cyclops, very interesting point.  I've never tried it with a cold oven, but next time I make bacon (and remember) I'll give it a shot and report back." CreationDate="2010-12-08T21:33:47.443" UserId="1236" />
  <row Id="11368" PostId="9892" Score="1" Text="@Michael: A lot of the texture improvement is down to the fact that canned beans are already fully cooked and get overcooked when added to new recipes.  They do not really need to be added to right near the end of a recipe to &quot;warm through&quot;.  Having said that, many canned bean manufacturers tend towards overcooking the beans anyway." CreationDate="2010-12-08T21:35:21.353" UserId="3432" />
  <row Id="11369" PostId="9868" Score="2" Text="This doesn't seem much like a cooking question. The problem doesn't seem to be with the cooking... it's with the &quot;errands&quot;." CreationDate="2010-12-08T21:36:49.460" UserId="231" />
  <row Id="11370" PostId="9895" Text="+1 for using humour with your cooking. It's important to enjoy the process." CreationDate="2010-12-08T21:50:33.353" UserId="3530" />
  <row Id="11371" PostId="9895" Score="1" Text="That wasn't a joke. Don't you all have swords in the kitchen? :-)" CreationDate="2010-12-08T21:56:23.897" UserId="231" />
  <row Id="11372" PostId="9893" Text="No way!  I didn't know that about red kidney beans... cool.  I don't use them very often (I really dislike them), but I will keep that in mind for the next time I do.  Thanks!" CreationDate="2010-12-08T21:56:32.943" UserId="3577" />
  <row Id="11373" PostId="9893" Score="2" Text="Also, has anyone else noticed that the bean world is divided re:salt?  I *always* salt my (soaked) beans at the beginning of the cooking process and they have *never* been tough.  Not even once." CreationDate="2010-12-08T21:58:32.893" UserId="3577" />
  <row Id="11374" PostId="9892" Score="1" Text="@Orbling, funny, I have the opposite experience. I find many canned beans unpleasantly crunchy. I think they often either undercook them or use (natural) chemicals to keep them a bit firmer so that they don't fall apart too much in the can over time. In almost all cases I like my beans *fully* tender." CreationDate="2010-12-08T22:05:06.693" UserId="1393" />
  <row Id="11375" PostId="5046" Text="[3 Kick-ass Bacon Recipes](http://www.primermagazine.com/2009/learn/3-kickass-bacon-recipes-its-not-just-for-breakfast) - found the link. The author recommends about 15 minutes also, which confuses me - 15 minutes pre-heated, should be much different from 15 minutes in an oven that is heating the entire time. (granted she says it *might* need up to 20 mins...). Then again, maybe I don't *want* a good method to cook bacon. [health graph](http://xkcd.com/418/)" CreationDate="2010-12-08T22:07:13.707" UserId="1771" />
  <row Id="11376" PostId="9893" Text="@Mrs Garden: I'm a sceptic on it as well, it depends on the bean type and how you are cooking them.  Some of the smaller beans are worse for it I think, haricot, aduki, etc.  As for the toxicity, red kidney beans are the worst, but there are others in the family that are also." CreationDate="2010-12-08T22:13:19.310" UserId="3432" />
  <row Id="11377" PostId="9892" Text="@Michael: It entirely depends on the brand.  I pick per bean per brand for canned varieties (if not using dried).  I too prefer beans well cooked, the crunch is deeply unpleasant." CreationDate="2010-12-08T22:15:40.900" UserId="3432" />
  <row Id="11378" PostId="4936" Score="1" Text="One quick question for an Englishman.  What is pudding (in the US-sense you are using it)?  We use the word a lot, but it is another (more common) word for dessert, or specifically a hot dessert, particularly one cooked in a basin." CreationDate="2010-12-08T22:17:43.080" UserId="3432" />
  <row Id="11380" PostId="9876" Text="Many steak pies in the UK tend to have a double crust with a shortcrust bottom and a puff/flaky top - is your suggestion to use puff for top and underside?" CreationDate="2010-12-08T22:21:14.997" UserId="3432" />
  <row Id="11381" PostId="9805" Text="Do you have any links to data, articles, or studies of search results that would validate your particular view?" CreationDate="2010-12-08T23:00:00.003" UserId="3673" />
  <row Id="11382" PostId="9885" Text="I'm not sure... probably not.  The thing is, I believe it's worked for you and others, the question is what *hasn't* worked for you.  Have you compared a cold-water stock against a hot-water stock keeping all of the other ingredients and techniques the same?  Experimentation is the difference between facts and superstition.  The cold water myth is actually the very first chapter of his book - it's really worth a read, if you can find it." CreationDate="2010-12-08T23:52:19.290" UserId="41" />
  <row Id="11383" PostId="9885" Text="I was actually trying to find an excerpt online, like on Amazon or Google books, but it looks like it's never been scanned.  I will say that in my search I came across a certain PDF on a certain Russian site that is very likely a major copyright infringement, so I'm not going to post a direct link, but include the phrase &quot;secrets of the kitchen&quot; (including quotation marks) in your search and you may find it." CreationDate="2010-12-09T00:03:37.123" UserId="41" />
  <row Id="11385" PostId="4936" Score="2" Text="@Orbling, *pudding* in US parlance is something akin to eggless custard: a milk-based dessert thickened with a starch of some type. In practice, this most often means getting the box of instant pudding &amp; pie filling from the pantry and combining it with cold milk according to the recipe on the box; but you can also buy cook &amp; serve pudding (milk is still the only ingredient you need to add, but you cook it for a short while); or you can make your own using milk, sugar, flavoring, and flour or cornstarch." CreationDate="2010-12-09T00:39:47.577" UserId="2569" />
  <row Id="11386" PostId="4192" Text="There are plenty of things that work fine for this. The vegan-haters just don't know how to cook. I just thought I'd mention one thing you shouldn't do. In a lot of recipes, you can replace eggs with apple sauce, but *don't* try that with brownies; it tastes horrible." CreationDate="2010-12-09T02:21:08.627" UserId="152" />
  <row Id="11387" PostId="4936" Text="@Marti: Cheers for that.  Trying to think if we have anything similar, there are various &quot;puddings&quot; of that type, but usually more than just a starch, usually some sort of solid lumps, be it tapioca, semolina, or most commonly short-grain rice." CreationDate="2010-12-09T02:36:31.657" UserId="3432" />
  <row Id="11388" PostId="9876" Text="For plate serving either, for party food or for a portable lunch only use puff" CreationDate="2010-12-09T02:46:30.337" UserId="3203" />
  <row Id="11389" PostId="9901" Score="1" Text="Please post the recipe and process so we have an idea of where it could have gone wrong." CreationDate="2010-12-09T06:56:45.017" UserId="3234" />
  <row Id="11392" PostId="9904" Score="1" Text="I don't know whether it would work but if I was desperate I would experiment a bit and would try either using water or diluting the yoghurt with water to make a runnier but creamy liquid." CreationDate="2010-12-09T09:41:15.680" UserId="2065" />
  <row Id="11393" PostId="9908" Text="Thank you for answering. I'd still like to think that there's another explanation. I've never seen homemade bread recipes that contains something which only purpose is acting as a preservative." CreationDate="2010-12-09T11:49:14.990" UserId="1870" />
  <row Id="11394" PostId="9911" Text="Since there is rye in the dough, I could definitely see the intent being to produce a sourdough-like flavor." CreationDate="2010-12-09T14:00:01.190" UserId="1816" />
  <row Id="11395" PostId="9840" Text="I think the answer above of 3 days is probably right, but there are lots of other deserts which would freeze well. If I had to cook now to serve in a weeks time I'd probably go for http://www.deliaonline.com/recipes/main-ingredient/chocolate/truffle-torte.html it freezes perfectly and thaws on the side in a few hours." CreationDate="2010-12-09T14:26:14.963" UserId="2391" />
  <row Id="11396" PostId="9906" Score="1" Text="That's a very cool device. Unfortunately, I don't think I've ever seen something like that in the wild. Even in a production environment, I've never seen anything but a glorified circular hotplate. But then I live in the US, where crepes aren't very popular." CreationDate="2010-12-09T14:51:48.850" UserId="3348" />
  <row Id="11397" PostId="9906" Score="2" Text="Looks like there are a lot of industrial-style examples of what you depicted, but most seem to run in the $4000 range and make hundreds of crepes per hour. Seems a bit much for the home cook." CreationDate="2010-12-09T14:58:30.243" UserId="3348" />
  <row Id="11398" PostId="9889" Text="@Aaronut please see revised answer." CreationDate="2010-12-09T15:05:03.417" UserId="3418" />
  <row Id="11399" PostId="9890" Text="This sear-roasting technique works great, though I do it with a regular cast-iron pan for more searing area. I find that I don't usually do so much flipping on the stovetop. For a really thick steak (1.5 inches or so), I do 4 minutes on the first side, flip and bang it into the hot oven. About 6-8 minutes later (I often use a probe thermometer to know when it's ready) it's done and ready to rest." CreationDate="2010-12-09T15:05:49.453" UserId="3348" />
  <row Id="11400" PostId="9889" Text="Great, thanks for the detailed update!" CreationDate="2010-12-09T15:17:39.857" UserId="41" />
  <row Id="11401" PostId="9904" Score="8" Text="Step 1: Drink all the beer.  Step 2: Now you don't care about crepes." CreationDate="2010-12-09T15:21:59.107" UserId="220" />
  <row Id="11402" PostId="9901" Text="Definitely we need the recipe.  Also... hollow out the shells?  An authentic éclair is just chantilly cream in a sandwich of choux pastry shells, much like a cream puff, but elongated and usually with one shell dipped in coating chocolate.  There's nothing to hollow out." CreationDate="2010-12-09T15:28:24.857" UserId="41" />
  <row Id="11403" PostId="9909" Score="3" Text="Watering down the cream heavily will get approximately the same amount of fat, but not of protein.  I might do this if I were desperate, but really the only thing you can water down to get milk is evaporated milk." CreationDate="2010-12-09T15:33:33.000" UserId="41" />
  <row Id="11404" PostId="9890" Text="what oil do you prefer for this application?" CreationDate="2010-12-09T16:18:20.153" UserId="835" />
  <row Id="11405" PostId="6667" Text="I prefer grated hashbrowns over any other type. One key is to rinse after grating really well (supposedly this gets rid of starches and from my experience, helps so that the final result isn't mushy). After rinsing, it's important to dry. One technique that works well for me is using a salad spinner. Then oil in the pan, make a relatively thin layer, and *never* use a lid. Turn out well for me every time." CreationDate="2010-12-09T16:20:52.400" UserId="3676" />
  <row Id="11406" PostId="9885" Text="Yeah, not so big on major copyright infringement.  I'll try his Kitchen Mysteries first- then I'll move on to WorldCat if the info isn't there.  Thanks!" CreationDate="2010-12-09T16:23:14.323" UserId="3577" />
  <row Id="11407" PostId="9918" Score="1" Text="Pun intended?  Seriously though, nut milk might make a dessert crepe extremely tasty." CreationDate="2010-12-09T16:25:21.327" UserId="3577" />
  <row Id="11408" PostId="9909" Score="4" Text="Crepes are very forgiving, though...  Watered-down cream or cream mixed with yogurt (PLAIN yogurt) might work just fine." CreationDate="2010-12-09T16:27:06.520" UserId="3577" />
  <row Id="11409" PostId="9918" Text="@Mrs. *Nutty indeed*, as far as /planning/ around using nut milk you could definitely do some really rich ones; but nut milk could also be used for savory crepes as well, ie spinach and cashew?" CreationDate="2010-12-09T16:33:24.717" UserId="15" />
  <row Id="11410" PostId="8566" Text="Traditional Swedish pancakes are a bit more soft and elastic than the crepes I've had at French crepe places. I personally view these two as two completely different kinds of food. Although you can eat crepes with whipped cream and jam, I would expect the actual crepes to be a bit (albeit tiny) different than a pancake with the same topping." CreationDate="2010-12-09T17:20:38.900" UserId="3743" />
  <row Id="11411" PostId="9868" Text="You water is boiling?  Major Ouchies!  (SCNR)" CreationDate="2010-12-09T17:32:08.717" UserId="3742" />
  <row Id="11412" PostId="9780" Score="1" Text="So you just keep them and throw away the box; that way they never expire!  ;-)" CreationDate="2010-12-09T17:35:49.710" UserId="3742" />
  <row Id="11413" PostId="9767" Text="@Agos -- I'm very aware of the meltability of plastic spoons (I have several that are bent, and learned the hard way not to use them for scraping out the last of a fresh-cooked roux). Used carefully, I still like them." CreationDate="2010-12-09T17:58:52.270" UserId="3625" />
  <row Id="11414" PostId="9920" Score="1" Text="what do you mean by your beef is viscous? The word viscous is usually used to describe a fluid. Are you saying the beef is tough?" CreationDate="2010-12-09T18:15:55.323" UserId="231" />
  <row Id="11416" PostId="9886" Text="Definitely check your oven temperature, you can pick up an oven thermometer for a few dollars at a place like target or wal-mart (even most grocery stores have them). I've only ever had this problem when my cakes have not set all the way, the raw dough in the middle causes it to collapse. If your oven temp is off, following the baking time in the recipe exactly could be doing you a disservice." CreationDate="2010-12-09T18:29:24.510" UserId="2574" />
  <row Id="11417" PostId="9920" Text="sorry, yes it's chewy/tough" CreationDate="2010-12-09T18:32:45.377" />
  <row Id="11419" PostId="9921" Text="I have edited your question for clarity.  If you don't like my changes, you can roll them back." CreationDate="2010-12-09T18:43:46.210" UserId="1816" />
  <row Id="11420" PostId="9761" Text="This is great information and gives me a little more confidence even though most of my concoctions are terrible!" CreationDate="2010-12-09T19:03:21.503" UserId="3491" />
  <row Id="11421" PostId="9928" Text="Thanks! you're right, about 30 minutes after posting this, meat is a lot softer." CreationDate="2010-12-09T19:06:07.467" />
  <row Id="11422" PostId="9758" Text="@Orbling: I believe that the biggest flaw in that argument is that most people have affinities or aversions to *specific* flavours.  Although there are *certain* exceptions, generally speaking, if a pairing is good then it will be liked by the majority of people who like or at least tolerate the individual flavours.  You might say that's obvious or trivial, but try whipping up your next batch of baby back ribs with mayonnaise and butterscotch instead of BBQ sauce and let me know how that turns out." CreationDate="2010-12-09T19:12:31.723" UserId="41" />
  <row Id="11423" PostId="9921" Score="1" Text="I removed the `[beginner]` tag - please avoid meta tags.  Other than that, I think it's a good question.  It's similar to [What recipes should every high school graduate know how to cook?](http://cooking.stackexchange.com/q/1580/41) but since this is asking for an actual cookbook, not just recipes, it's different enough to stand on its own.  What's important is that people provide **constructive answers** and don't answer with one-line poll-style answers." CreationDate="2010-12-09T19:17:22.373" UserId="41" />
  <row Id="11425" PostId="9758" Text="@Aaronut: It depends on the particular flavour combinations.  Some are liked by the vast majority of people, others, much more hit and miss." CreationDate="2010-12-09T19:45:01.197" UserId="3432" />
  <row Id="11426" PostId="9931" Text="Sounds good, so basically just using a whisk at higher quantities will still work just fine? There's no point after which something mechanical/electric basically becomes necessary?" CreationDate="2010-12-09T19:46:43.337" UserId="15" />
  <row Id="11427" PostId="9922" Score="1" Text="absolutely loved *Joy*.. not sure about the ease level, but it's a positively great resource. The more modern copies have that cool hardback/binder theme thing going on, very utilitarian." CreationDate="2010-12-09T19:56:43.810" UserId="3489" />
  <row Id="11430" PostId="1741" Text="better: just add it yourself? @Lew did add the link to a wikipedia article which includes &quot;culinary uses&quot;. -1 doesn't seem justified; reversing course." CreationDate="2010-12-09T20:13:10.603" UserId="3489" />
  <row Id="11431" PostId="9929" Text="That's a pretty big book, which could be overwhelming, but it is a great one from a noted source." CreationDate="2010-12-09T20:16:52.130" UserId="1816" />
  <row Id="11432" PostId="9937" Score="1" Text="8 fl. oz? Come on. 1 cup or ~250ml, or 2.5dl for the Europeans. Except for a couple of spots, the general public of the world uses metric or common kitchen measurements" CreationDate="2010-12-09T20:40:31.007" UserId="3203" />
  <row Id="11433" PostId="9937" Text="It was the 2.5dl conversion I was lacking.  Thanks for adding.  In bread, though, I often see ounce or gram measurements for precision." CreationDate="2010-12-09T20:41:15.750" UserId="1816" />
  <row Id="11434" PostId="9931" Text="@mfg: I wouldn't think you'd need mechanical tools even for a really big one--it's not like any stage of roux is even as stiff as your average muffin batter." CreationDate="2010-12-09T20:55:02.037" UserId="3348" />
  <row Id="11435" PostId="9879" Text="The amount of salt used in this application would not likely be enough to raise the boiling point more than one farenheit degree. It's not bad advice, but it won't help with the problem." CreationDate="2010-12-09T20:59:10.923" UserId="3348" />
  <row Id="11436" PostId="9809" Text="Thank you, hobodave and Michael." CreationDate="2010-12-09T21:00:33.797" UserId="2731" />
  <row Id="11437" PostId="9868" Text="I'm still trying to figure out how a pot of plain water is &quot;boiling over&quot; and making a &quot;mess.&quot; I can see that a really rolling boil in a too-small pot would splash out some--maybe even a lot--but &quot;a mess?&quot; Maybe it's just me and the things I've spilled that have made REAL messes, but spilled water just doesn't earn that name to me." CreationDate="2010-12-09T21:01:57.643" UserId="3348" />
  <row Id="11438" PostId="9937" Score="1" Text="@TLD **Actually**, I needed her to phrase that in cubic inches (14.44 btw). But for all the molecular gastronomes out there, she is saying to use 7.909 x 10^24 molecules of H20." CreationDate="2010-12-09T21:06:36.373" UserId="15" />
  <row Id="11439" PostId="9931" Text="Hooray for not needing to buy random equipment. I guess I should replace that whisk I got rid of :)" CreationDate="2010-12-09T21:07:47.433" UserId="15" />
  <row Id="11440" PostId="9758" Text="@Orbling: That's not a reason to throw intellectual rigor to the wind and slap on a &quot;personal preference&quot; label.  There *are* reasons for these preferences; if we can't explain them, it just means that the science isn't advanced enough, not that it doesn't exist." CreationDate="2010-12-09T21:25:06.773" UserId="41" />
  <row Id="11441" PostId="9758" Text="I'd say it's unlikely a computerized robot could ever be programmed to have a sense of taste and develop a preference, other than based upon a nutritional-needs analysis. The human soul is not bound by brain mechanics alone, but that's certainly a huge tangent into a semi-religious zone." CreationDate="2010-12-09T21:35:17.740" UserId="3489" />
  <row Id="11442" PostId="9900" Text="I lol'd at your &quot;cooker&quot;, but I bet it would produce the perfect flavour." CreationDate="2010-12-09T21:35:50.630" UserId="3530" />
  <row Id="11443" PostId="9931" Score="1" Text="Certainly up to any reasonable quantity you'd want to make at home. You know, if you want to make 1000 pounds of it, you might want a sterile cement mixer mounted over a set of blowtorches, but otherwise I think you'll be fine." CreationDate="2010-12-09T21:35:55.137" UserId="1393" />
  <row Id="11444" PostId="9911" Text="Yep, that's right.  One thing that most people don't understand is that rye bread is a sourdough bread.  It's always made off of a rye sour." CreationDate="2010-12-09T21:40:32.500" UserId="3630" />
  <row Id="11446" PostId="9934" Text="a search for `[bread] [crust]` (tags bread and crust) produced this existing question, which while it asks about the color of the bread, has applicable answers: http://cooking.stackexchange.com/questions/1535/techniques-to-get-a-nice-golden-brown-crust-on-bread" CreationDate="2010-12-09T22:02:01.810" UserId="1816" />
  <row Id="11449" PostId="9758" Text="@Aaronut: Well I agree that flavour preference no doubt has a definable set of causes, personal requirements, exposures, allergies, intolerances, etc.  But whilst the science does not yet exist, it lies in mystery." CreationDate="2010-12-09T22:15:06.590" UserId="3432" />
  <row Id="11450" PostId="9918" Text="Great idea....." CreationDate="2010-12-09T22:16:41.853" UserId="1776" />
  <row Id="11451" PostId="9909" Score="3" Text="I ended up going with everything: cream, beer, and yogurt.  They were very light (from all the beer?) but otherwise tasted pretty good." CreationDate="2010-12-09T22:29:52.457" UserId="1776" />
  <row Id="11454" PostId="189" Text="kudos on mentioning the bread knife. though perhaps not used as often in my kitchen, it's ridiculous how bad a Santoku blade is at cutting french bread!" CreationDate="2010-12-09T22:41:21.513" UserId="3489" />
  <row Id="11455" PostId="687" Score="1" Text="kudos on answer completeness, sir. love the idea of building the collection. good mention of cleaver blade.. I've dinged up at least 2 santoko blades on bones when trying to trim a pork shoulder or beef rib steaks. horrible practice - comes about mostly when distaste for extra dishes overcomes good sense." CreationDate="2010-12-09T22:48:19.530" UserId="3489" />
  <row Id="11456" PostId="3539" Score="1" Text="@Niel - indeed. unless you mean a super-ripe tomato with extra slick skin, and you're too lazy to re-sharpen your knife set just for a lunch sandwich. @Michael - but, yes, I've been using my serrated Henckel steak knives for tomatoes at lunch for years, and it does work well, helping to keep the good set in the block waiting for larger preparation jobs (ie: dinner)." CreationDate="2010-12-09T22:52:16.423" UserId="3489" />
  <row Id="11457" PostId="3539" Text="+1 for tomato knife. Some people don't like their regular knives that sharp due to hands not co-operating with brain as well as we would like" CreationDate="2010-12-09T22:52:17.650" UserId="3203" />
  <row Id="11458" PostId="9892" Text="@Orbling I'd love to see your list of which brands are good for which beans; I can never seem to remember, end up making a random guess and being sad." CreationDate="2010-12-09T23:04:22.343" UserId="1393" />
  <row Id="11460" PostId="9758" Text="@Orbling: That is true, and I made sure to say very explicitly in my answer that there is a *lot* we just don't know.  Still, I prefer to avoid catch-all arguments; you'd get a good laugh today if somebody told you that rain means God is crying." CreationDate="2010-12-09T23:15:21.067" UserId="41" />
  <row Id="11461" PostId="6253" Text="sounds like #1 might have flavor consequence (adverse)" CreationDate="2010-12-09T23:25:03.740" UserId="3489" />
  <row Id="11462" PostId="899" Score="1" Text="@Dinah - nor on a fiberglass plate; broke one of those once" CreationDate="2010-12-09T23:26:51.307" UserId="3489" />
  <row Id="11464" PostId="898" Text="great jargon, guys.. goodies and snatching.. haha" CreationDate="2010-12-09T23:28:11.697" UserId="3489" />
  <row Id="11465" PostId="9393" Text="A couple of allspice berries go well in a stock pot, as well." CreationDate="2010-12-09T23:31:09.767" UserId="3625" />
  <row Id="11466" PostId="4125" Text="I'm sure the &quot;bill&quot; consequence has to be insignificant. Increased kWh it's due only to net system specific heat increase and should only happen the one time a day, when most of us are likely to be cooking at home for dinner. Especially in light of mbyrne215's point." CreationDate="2010-12-09T23:32:24.673" UserId="3489" />
  <row Id="11467" PostId="774" Text="Totally unrelated to the Asian / sushi aspect of this.. rinsing the rice at least once can get you a fluffier-looking Spanish or Mexican rice when presentation counts." CreationDate="2010-12-09T23:35:47.510" UserId="3489" />
  <row Id="11468" PostId="9758" Text="@Aaronut: You should visit Britain sometime, God must be clinically depressed here.  If only we could scale that statement up to other amusing quotes from that book people keep talking about." CreationDate="2010-12-09T23:49:13.620" UserId="3432" />
  <row Id="11471" PostId="9938" Text="it's not authoritative, but for specifics, Google led me to [this post](http://www.yumsugar.com/Difference-Between-Cajun-Creole-4848623) with a couple examples, including how a cajun jambalaya starts with roux, while a creole version will have tomatoes" CreationDate="2010-12-10T00:11:01.830" UserId="3489" />
  <row Id="11473" PostId="9868" Text="@bikeboy - if you're leaving the lid on (see my answer below), then the mess comes in the form of lots of gluten-caused bubbles" CreationDate="2010-12-10T00:25:05.223" UserId="3489" />
  <row Id="11475" PostId="9940" Text="+1 : There's quite a few books of that general ilk (cooking cheap, no complex equipment needed, etc.) ... I have a rather large collection of 'em, but I'm away from home for the next week or so, or I'd list some more titles.  One thing to remember about these sorts of books is that they tend to focus on cooking for one or two, which may not be good for some beginning cooks.  (eg, the mom who's been cooking from a box for years)" CreationDate="2010-12-10T01:37:05.623" UserId="67" />
  <row Id="11476" PostId="9940" Text="oh ... and I remember one of the titles was ' [Your Shirt is Not an Oven Mitt](http://www.amazon.com/Your-Shirt-Not-Oven-Mitt/dp/031233124X) ', but I can't recall how it compared to the others I have (including the one you mentioned)" CreationDate="2010-12-10T01:39:34.450" UserId="67" />
  <row Id="11477" PostId="9868" Text="@zanlok: I read the OP as being BEFORE the pasta went in. &quot;I go to boil water...&quot; and, &quot;make the water boil more slowly.&quot; With no mention of adding pasta, I figured we hadn't gotten to that point. Could be wrong, though." CreationDate="2010-12-10T03:03:23.113" UserId="3348" />
  <row Id="11479" PostId="9958" Text="I'd like to see that reference. That number would suggest that if you cook with the average domestic beer (4-4.5 percent), no alcohol at all would cook off. That seems unlikely to me. I'm open to persuasion, though." CreationDate="2010-12-10T04:53:18.873" UserId="3348" />
  <row Id="11480" PostId="9957" Score="2" Text="Absolutely correct.  The preheat beeper goes off when the air has reached temp, and opening the door of the oven will kill that right away.  The more thermal mass (baking stone, bricks, I've even seen a full clay oven liner(found it http://www.hearthkitchen.com)) you have the longer it takes to heat up, BUT, the less fluctuation in temperature as you put food into it." CreationDate="2010-12-10T04:53:29.540" UserId="3479" />
  <row Id="11481" PostId="9958" Score="1" Text="I found a reference: http://www.ochef.com/165.htm This states that at 2.5 hours of cooking 5% of the INITIAL AMOUNT of alcohol is left. So that means that if we started with 100% alcohol, we'd be down to 5% at the end of 2.5 hours. So if you had a recipe with 100 ml of 10% ABV wine, after 2.5 hours you'd have half a milliliter of alcohol (100 ml @ 10% = 10 ml alcohol. 5% of that is .5 ml). Definitely negligible from a calorie standpoint." CreationDate="2010-12-10T04:59:55.293" UserId="3348" />
  <row Id="11483" PostId="9683" Text="I would just add that nothing's stopping you from adding a little water, putting the lid back on and giving it more time if you find that your stuff isn't cooked." CreationDate="2010-12-10T05:03:12.217" UserId="3348" />
  <row Id="11484" PostId="9890" Text="Can I do this technique with my Teflon grill pan?" CreationDate="2010-12-10T05:33:54.467" UserId="3725" />
  <row Id="11485" PostId="9958" Score="1" Text="@bikeboy389: There's a [question asking specifically about alcohol cooking away.](http://cooking.stackexchange.com/questions/659/cooking-away-alcohol/672#672)). I'm fairly certain that it's more complex than the table you found (also linked from that other question): the fraction left probably depends on the initial percentage. Those references make no mention of the initial concentration. (There's some statistical mechanics going on there, but the upshot is that mixtures do not behave intuitively with respect to phase changes.)" CreationDate="2010-12-10T07:04:55.853" UserId="1672" />
  <row Id="11486" PostId="9911" Text="This recipe didn't contain any sourdough starter of any kind, just yeast." CreationDate="2010-12-10T07:52:54.873" UserId="1870" />
  <row Id="11487" PostId="6253" Text="That would happen in boiling water, not lukewarm water. As far as I can tell there is no side effect to this method." CreationDate="2010-12-10T09:16:07.250" UserId="641" />
  <row Id="11488" PostId="9951" Text="@Aaronut my cook books have custard like fillings, a quick google shows custard like filings too. Where did Chantilly cream come from?" CreationDate="2010-12-10T09:20:32.117" UserId="3203" />
  <row Id="11489" PostId="9937" Text="Thanks for an exhaustive answer! It feels good to have something concrete to try out, had no idea about the steam. Accepted in spite of the weird measurements ;) Kidding. Thanks." CreationDate="2010-12-10T10:00:00.053" UserId="3747" />
  <row Id="11490" PostId="9934" Text="@justkt Alright, thanks. I actually did see that, but I wanted to make sure this was not only related to color. So thanks!" CreationDate="2010-12-10T10:01:40.540" UserId="3747" />
  <row Id="11491" PostId="9937" Text="Hmmm, 2.5dl, 25cl, 250ml, .25l" CreationDate="2010-12-10T10:25:26.670" UserId="3203" />
  <row Id="11492" PostId="9937" Text="Map of that spot http://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Metric_system_adoption_map.svg/330px-Metric_system_adoption_map.svg.png I suspect Antarctica is a mistake :-)" CreationDate="2010-12-10T10:28:51.537" UserId="3203" />
  <row Id="11493" PostId="9958" Text="I seems right as there is always some Ethanol burn in the mouth after a flame off or a slow cook (I notice it as I don't normally drink Ethanol based drinks)" CreationDate="2010-12-10T10:35:31.967" UserId="3203" />
  <row Id="11494" PostId="9940" Text="I like that title for having a section on cuts particularly" CreationDate="2010-12-10T13:28:39.680" UserId="15" />
  <row Id="11495" PostId="9952" Text="Thanks, I didn't know you could bake roux but in one search I found a method using a cookie sheet or roasting pan to make 2-3 cups of flour and [variable amounts of oil] into roux. Perfect" CreationDate="2010-12-10T13:32:41.067" UserId="15" />
  <row Id="11496" PostId="9961" Score="1" Text="To clarify: You mean you've been deglazing the pan with cider, then making gravy, right?" CreationDate="2010-12-10T13:34:09.253" UserId="3348" />
  <row Id="11497" PostId="9962" Score="1" Text="I have a similar pork recipe that uses dijon instead of mustard seed and adds a tiny bit of soy and some brown sugar, which is probably not necessary for such sweet cider.  The resulting glaze is excellent." CreationDate="2010-12-10T13:50:14.537" UserId="1816" />
  <row Id="11498" PostId="9953" Text="Is your oven electric, gas or solid fuel?" CreationDate="2010-12-10T13:59:23.507" UserId="3432" />
  <row Id="11499" PostId="9921" Text="I'm not sure how specific we should make this (as it lowers the chance at this being useful to others), but if she has a few favorite meals to eat, it'd be good to make sure the book covers those meals or at least similar cuisines / etc." CreationDate="2010-12-10T14:06:45.173" UserId="67" />
  <row Id="11500" PostId="9957" Score="1" Text="Add to that... consider the degree you *need* to maintain constant temperature. When baking bread, you don't want that initial drop in temp from improper preheating (so preheat longer). But if you're warming up yesterdays casserole, who cares?" CreationDate="2010-12-10T15:37:07.307" UserId="8" />
  <row Id="11501" PostId="9967" Text="I've actually considered these points, and I feel as if in most cases the oven outperforms the stove in these areas.  In both cases, the contents of the pan will be obscuring the view of the bottom and sides of the pan.  In order to know if anything is burning, the pan would have to be checked with a utensil and most likely stirred.  Also, from the experimentation I have done, the more even heat spread of the oven provides the ability to cook with less heat and get a more even and faster cooking time.  I'm not sure if this is what others have experienced." CreationDate="2010-12-10T16:26:11.790" UserId="3760" />
  <row Id="11502" PostId="9951" Text="@TFD: From the professional pastry chef who I learned it from, and from just about every good bakery I've ever been to (it's easy to recognize).  You make éclairs and cream puffs with tempered chantilly cream so that they're light and delicate.  Custard fillings remind me of those pudding-filled abominations you find in the donut shops that they also call &quot;eclairs&quot;.  If you're short on time or don't know how to make a chantilly then it's actually better to just use ordinary whipped cream or whipped topping, it's closer to the texture that an éclair is supposed to have." CreationDate="2010-12-10T16:35:10.260" UserId="41" />
  <row Id="11503" PostId="9926" Text="thanks all for your great suggestions - i went with this one to avoid scaring her away with huge blocks of text. i might end up supplementing it with an alton brown book as well. hope she likes it!" CreationDate="2010-12-10T16:52:47.010" UserId="2574" />
  <row Id="11504" PostId="9964" Text="Good point, there's a wide variety of apple cider -- I like the stuff from one of the farmer's markets that's not overly sweet (and then I intentionally leave it for a while so it'll start to ferment), but as all ciders used different blends of apples, some are going to be sweet/dry/tart/etc." CreationDate="2010-12-10T16:59:02.867" UserId="67" />
  <row Id="11505" PostId="9967" Text="@Naomi : an even faster cook than a saute or stir-fry?" CreationDate="2010-12-10T17:02:18.510" UserId="67" />
  <row Id="11506" PostId="9956" Text="You're assuming the alcohol magically disappears from the food. It doesn't. When you bring a pot of water to a boil, it doesn't all immediately turn to water vapor. Same with cooking alcohol: some of it evaporates, yes, but not all of it. To get all of it to evaporate, you'd need to do the equivalent of boiling the pot dry." CreationDate="2010-12-10T17:16:01.717" UserId="2569" />
  <row Id="11508" PostId="9967" Text="From the research I have done, the operating temperature of my home stove can be around 500 degrees.  When I make my oven stir-fry, the vegetables get crunchy quickly because the top and the bottom are cooking.  I first heat the oven to 450 degrees.  I usually load up the pan with the sauce (which I also prepare in a sauce pan in the oven), meat, and vegetables, and flip on the broiler.  I usually give it one quick stir halfway through and it comes out great.  I would need more solid evidence to say one method is faster than the other, but thanks for the great ideas Joe." CreationDate="2010-12-10T17:58:25.250" UserId="3760" />
  <row Id="11509" PostId="9967" Score="2" Text="@Naomi: The oven will *never* give you a faster cooking time.  A stir-fry can be done in 5 minutes on the stove; even if you use the broiler in the oven, you have to preheat it, so there's about 10 minutes gone before you've even *started*.  Your vegetables are probably getting crunchy quickly because you're drying them out, evaporating all the water in them; that's what ovens do.  Cool if that's what you like, but most stir fries have the stated aim of getting tender vegetables." CreationDate="2010-12-10T18:25:45.553" UserId="41" />
  <row Id="11510" PostId="9970" Score="4" Text="I'm not going to close this but I have to be honest, the question seems a bit frivolous, it's just quibbling over taxonomy.  Even if tomatoes *weren't* a fruit, there's no rule saying that fruit salads must contain *only* fruit.  Google [fruit salad recipe](http://www.google.ca/search?q=fruit+salad+recipe) and the top result includes marshmallows and peanuts." CreationDate="2010-12-10T18:31:43.453" UserId="41" />
  <row Id="11511" PostId="9962" Text="@justkt: Yea, I usually use brown sugar too, but I omitted it from my suggestion for the same reason :)" CreationDate="2010-12-10T18:35:48.307" UserId="60" />
  <row Id="11512" PostId="9973" Text="Thanks for the informative post.  My opinions on the oven may have been influenced a lot more by the amount of food I prepare for each meal.  As you said, for large amounts of food, the oven often works wonders.  I still would like to see some more direct comparisons, but I think I will mark your answer as correct." CreationDate="2010-12-10T18:35:49.053" UserId="3760" />
  <row Id="11514" PostId="9970" Score="2" Text="@Aaronut - as a question about using tomatoes in a fruit salad I think it can be kind of interesting.  Michael's answer points out that it could be kind of challenging to take the standard idea of a fruit salad and add tomatoes, and I agree." CreationDate="2010-12-10T18:42:58.900" UserId="1816" />
  <row Id="11515" PostId="9970" Text="I don't see what's frivolous about doing a sanity check with the experts before experimenting by throwing some cherry tomatoes into the bowl before serving it to guests. I may have used some frivolous verbiage, but it's Friday and I'm just trying to liven up my post! :)" CreationDate="2010-12-10T18:44:30.350" UserId="3491" />
  <row Id="11516" PostId="9973" Text="@Naomi: You can cook large meals on the stove top - you just need a large pot!  Ever seen one of those 100-quart stock pots?" CreationDate="2010-12-10T18:55:47.013" UserId="41" />
  <row Id="11517" PostId="9973" Text="I have tried it, but I prefer a large shallow baking pan.  This way, the contents of the pan are spread out more and can cook faster.  The pot usually has to fit within the confines of a 1 foot diameter grill, while the large shallow pan can be heated quickly in an oven." CreationDate="2010-12-10T19:05:53.047" UserId="3760" />
  <row Id="11518" PostId="9857" Score="1" Text="I think that since rinsing is done, that this is a different question which requires a different answer." CreationDate="2010-12-10T19:15:38.370" UserId="3485" />
  <row Id="11519" PostId="9967" Text="I agree completely with @Aaronut. If you're getting the same results between the two methods and same cooking times... I would suggest you are not stir-frying (on the stove) correctly." CreationDate="2010-12-10T19:15:42.630" UserId="231" />
  <row Id="11520" PostId="9973" Text="Well, yeah, you usually do the 100-quart stock pot over a bonfire or something.  But as long as everything actually fits in one layer on the pan (which it always should - bad idea crowding a skillet or sauce pan) then it'll cook faster than in the oven." CreationDate="2010-12-10T19:21:11.753" UserId="41" />
  <row Id="11521" PostId="9970" Score="7" Text="knowledge is knowing a tomato is a fruit.  Wisdom is knowing not to put them in a fruit salad..." CreationDate="2010-12-10T19:47:39.030" UserId="210" />
  <row Id="11522" PostId="9872" Text="Are you adding carbonated coke, or is it flat when you add it to the recipe?  I've never made a coke or 7up cake, but I'd think that a carbonated soda might add too much leavening, as Chai mentioned." CreationDate="2010-12-10T20:16:09.460" UserId="67" />
  <row Id="11523" PostId="9970" Text="@Frank: I think some of us have just heard &quot;well TECHNICALLY tomatoes are fruit&quot; a few too many times, and you emphasized that a lot in your original phrasing. The actual question is quite reasonable." CreationDate="2010-12-10T20:29:13.473" UserId="1672" />
  <row Id="11524" PostId="9868" Text="@bb - ha, yes, now I see that. indeed, then, on the why is it a &quot;mess&quot;. haha. if anything, how water would help to clean my perpetually messy rangetop :)" CreationDate="2010-12-10T20:32:43.237" UserId="3489" />
  <row Id="11525" PostId="9951" Text="@Aaronut I agree that cream is much nicer, it just that all the recipes have custard, even the French ones, weird? One of my favourite childhood deserts was a large tower of cream (with honey &amp; sherry) filled choux stuck together by drizzling melted chocolate over the  whole lot....yummm!" CreationDate="2010-12-10T20:34:41.287" UserId="3203" />
  <row Id="11526" PostId="9982" Text="I will report back on this.  I think I tried it a few years ago." CreationDate="2010-12-10T20:35:16.607" UserId="3760" />
  <row Id="11527" PostId="9956" Text="That's fine, and I get that--see my participation in the other answer. I still think the basic content here is sound, because I'm explaining how different types of alcoholic beverages behave. And also making the point that in general practice the calories from alcohol are minimal in any case. If people want to do the math, I'd recommend MFG's answer over mine." CreationDate="2010-12-10T20:44:31.220" UserId="3348" />
  <row Id="11529" PostId="9972" Text="Many Asian countries use watermelon as a savoury flavour, can't say it was ever that good though? It's just like sweet cucumber" CreationDate="2010-12-10T20:48:06.173" UserId="3203" />
  <row Id="11530" PostId="9921" Score="1" Text="Unfortunately, my favorite cookbook for this purpose wouldn't work because (1) it's written for children, and (2) it's in Hungarian. :/" CreationDate="2010-12-10T21:48:51.067" UserId="2569" />
  <row Id="11531" PostId="9984" Score="2" Text="just remember to take any oven thermometers out before running the cleaning cycle ... they don't always survive.  (but, if you've got some cast iron that need to be re-seasoned, they can stay in to help stripping 'em down.)" CreationDate="2010-12-10T22:04:08.220" UserId="67" />
  <row Id="11532" PostId="9911" Text="Oh, I never said it did have a sour starter.  The vinegar is used as a replacement for the starter." CreationDate="2010-12-10T23:49:28.913" UserId="3630" />
  <row Id="11533" PostId="9982" Text="EASY OFF! It's what I used to use on the window of the pizza oven and it worked great." CreationDate="2010-12-11T00:06:43.837" UserId="446" />
  <row Id="11534" PostId="9970" Score="2" Text="@Frank - Don't experiment on your guests, experiment on yourself." CreationDate="2010-12-11T00:47:10.933" UserId="194" />
  <row Id="11535" PostId="9951" Text="@TFD: Certainly not &quot;all&quot; recipes, since the one I have in my possession does not.  And if you google &quot;chantilly eclair&quot; you will find a great many results, many of them French.  That is the authentic French éclair.  If there are recipes with custard floating around it's probably because the authors either didn't trust their audience to properly make and temper the chantilly, thought it was too time-consuming, or couldn't make it properly themselves.  The tower does sound quite nice, and I've seen those at buffets, usually labeled as &quot;profiteroles&quot; (meaning &quot;cream puff&quot;... except no cream)" CreationDate="2010-12-11T00:50:01.303" UserId="41" />
  <row Id="11536" PostId="9987" Text="Thanks, Dave. I think we'll give it a go. We were mostly curious because they are firm--almost seed-like." CreationDate="2010-12-11T01:07:53.620" UserId="263" />
  <row Id="11537" PostId="9985" Score="1" Text="You can replace the glass, somewhat cheaper than buying a new oven." CreationDate="2010-12-11T01:18:16.893" UserId="201" />
  <row Id="11538" PostId="9989" Text="This is not really an answer to your question, but you could try getting the pre-peeled pistachios. They're often sold unsalted, but I'm sure you could salt them yourself, maybe with a bit of oil or so to have the salt stick to the nuts." CreationDate="2010-12-11T03:10:29.683" UserId="1163" />
  <row Id="11539" PostId="9989" Score="1" Text="I can't believe I didn't think of this. That is a good idea. Thank you!" CreationDate="2010-12-11T04:45:19.737" UserId="3233" />
  <row Id="11540" PostId="9992" Text="This is a good answer, but as you suspected it is still rather painful for me. Thank you for the suggestion!" CreationDate="2010-12-11T04:48:11.967" UserId="3233" />
  <row Id="11541" PostId="9993" Score="2" Text="This is not a bad idea, but after trying it I find it difficult to grip the pistachio shell this way. However, you have given me the idea to use a small hand screwdriver to &quot;twist&quot; open pistachios! It isn't perfect, but it's the least painful technique I have tried yet. Thank you." CreationDate="2010-12-11T04:53:27.967" UserId="3233" />
  <row Id="11542" PostId="9995" Text="Thanks.  I decided to dump it. It's a shame." CreationDate="2010-12-11T11:25:13.317" UserId="2448" />
  <row Id="11543" PostId="9994" Score="2" Text="If you catch it before you've stirred it in, you can sometimes scoop out all but the stuff at the bottom of the pan into a new pan, but once it's mixed in, I don't know of any way to mask it." CreationDate="2010-12-11T13:23:06.823" UserId="67" />
  <row Id="11545" PostId="9998" Score="1" Text="Okay, so I wasn't aware that there were multiple &quot;Swiss Cheese&quot; for the sake of my question we'll go with Emmental which appears to be &quot;Common grocery store swiss cheese&quot;" CreationDate="2010-12-11T15:43:25.463" UserId="2460" />
  <row Id="11546" PostId="9999" Score="1" Text="There is perhaps a better Q&amp;A site for this: http://homebrew.stackexchange.com/.  You can buy yeast nutrient from wine and beer supply sites." CreationDate="2010-12-11T17:29:13.810" UserId="1816" />
  <row Id="11547" PostId="10002" Score="5" Text="Just adding the note that chocolate is a combination of cocoa solids and cocoa butter (the fat that Joe refers to).  Cocoa acts as a dry ingredient in baking...chocolate increases the fat, which increases the tenderness of the crumb, but hinders the structure.  Being a flourless cake, you are already &quot;low on structure&quot; because of no wheat protein, so anything that would decrease it further could cause you to end up with a luscious chocolate pudding, but not something that would seem like cake." CreationDate="2010-12-11T17:36:55.253" UserId="3479" />
  <row Id="11548" PostId="9998" Score="3" Text="Emmental is Swiss Cheese in North America. Just like American Cheese is that horrible bright orange processed nasty stuff even though there are hundreds of different cheeses (such as the wonderful Oka) in North America." CreationDate="2010-12-11T17:48:14.747" UserId="3020" />
  <row Id="11549" PostId="10004" Text="Thanks for how you phrased that, I found a site with dry to cooked conversions using 'doubles in size'; 2lbs = 8 cups uncooked = 16 cups cooked = 4 quarts cooked =&gt; I need 3 lbs for 6 quarts" CreationDate="2010-12-11T17:54:32.587" UserId="15" />
  <row Id="11550" PostId="9998" Text="I visited a Gruyère factory in Switzerland once, the smell is intense." CreationDate="2010-12-11T18:47:50.913" UserId="3432" />
  <row Id="11551" PostId="9989" Text="I can understand your desire to keep eating them, used to be my favourite, but I became seriously allergic to them.  Good luck with the suggestions." CreationDate="2010-12-11T18:50:21.770" UserId="3432" />
  <row Id="11552" PostId="10004" Text="@mfg: Keep in mind that whether or not it *literally* doubles in size depends on how much you cook it.  If you really need to *fill* those dishes then I would err slightly on the side of caution and make a little bit more than you think you need.  On the other hand, the cheese will occupy a fair amount of volume in and of itself, so don't make a ridiculous amount either unless you have something you can do with the leftovers." CreationDate="2010-12-11T19:36:41.373" UserId="41" />
  <row Id="11553" PostId="9998" Score="2" Text="Real Gruyere hasn't holes, actually..." CreationDate="2010-12-11T20:58:16.170" UserId="3737" />
  <row Id="11556" PostId="10010" Text="Not only that, but blue ginger is often sold as regular ginger in supermarkets.  It's not Hawaiian in origin, though, it's called galangal and its origins (and prevalence) are Asian." CreationDate="2010-12-12T01:14:02.100" UserId="41" />
  <row Id="11557" PostId="10012" Text="You can ask your friends if they want any lemons. Each one might not want many, but a bunch of friends taking one or two will take care of someone of them. You could also ask co-workers if they want any." CreationDate="2010-12-12T01:50:56.443" UserId="152" />
  <row Id="11558" PostId="10018" Text="Thanks! And, not, I am not *literally* about to bake this. I have just bought the ingredients and am reading the instructions." CreationDate="2010-12-12T02:51:04.537" UserId="3781" />
  <row Id="11559" PostId="10013" Score="6" Text="Seconding the lemon curd.  It uses a lot of lemon, tastes great and keeps well." CreationDate="2010-12-12T03:02:14.917" UserId="3479" />
  <row Id="11560" PostId="10020" Score="1" Text="Did it seem done in the center?  Collapsing and done vs. collapsing and wet have different reasons." CreationDate="2010-12-12T03:07:35.743" UserId="3479" />
  <row Id="11562" PostId="10004" Text="@Aar @Doug I went with make a little too much, both of the pasta and the sauce. I made 3 pounds pasta (small shells) in a 4 quart pot. This gave me a nice control over size and when I combined the pasta and the cheese sauce to bake for 25 minutes the pasta expanded a bit in the oven (so it didn't have that too dense feel, nor over-cooked)." CreationDate="2010-12-12T03:19:02.720" UserId="15" />
  <row Id="11563" PostId="9964" Score="1" Text="I've discovered dry alcoholic cider....its way less sweet" CreationDate="2010-12-12T04:01:45.747" UserId="3754" />
  <row Id="11565" PostId="9837" Score="1" Text="Eggs are a surprise in that recipe, but everything else would be fine for 5-7 days assuming they're fresh. Raw eggs, in a neutral-pH dish, imply 2-3 days unfortunately." CreationDate="2010-12-12T04:13:14.433" UserId="201" />
  <row Id="11567" PostId="9890" Text="I just use vegetable oil.  It's more about the non-stick than any flavor it might bring.  Any oil that doesn't taste burnt at high temps should work though." CreationDate="2010-12-12T04:47:52.013" UserId="3479" />
  <row Id="11568" PostId="9890" Text="As for the teflon question, no, you really shouldn't.  The temperature is too high...it has the potential to wreck your pan and Teflon at a high enough temperature breaks down and puts out gases that aren't good for sensitive animals (canary in the coal mine).  Cast iron is your best bet." CreationDate="2010-12-12T04:49:44.400" UserId="3479" />
  <row Id="11569" PostId="9637" Text="The gelatinous smooth mouth feel is what I was going for, but I note (in looking up definitions for unctuous) that oily is more of the sense, than just smooth.  Looks like I'll have to find a different word, since it doesn't mean exactly what I thought it did.  Thanks." CreationDate="2010-12-12T04:55:12.993" UserId="3479" />
  <row Id="11570" PostId="10018" Score="1" Text="The Ener-G replacer works in some cake recipes but not others I find.  I tend to use that particular egg replacer more in egg white replacement, it's good in things like cheesecake mixture, meringue topping, etc. QimiQ is quite a good idea, providing the person eats dairy of course." CreationDate="2010-12-12T06:53:37.663" UserId="3432" />
  <row Id="11571" PostId="9972" Text="Following on that thought, here is a salad where I did use watermelon as a counterpoint to savory ingredient: http://www.herbivoracious.com/2008/09/thai-style-sala.html" CreationDate="2010-12-12T07:11:05.750" UserId="1393" />
  <row Id="11573" PostId="10024" Score="2" Text="This can be especially true depending on your altitude.  Most recipes are written from sea level, but as the altitude increases, the atmospheric pressure decreases, so less leavening is needed." CreationDate="2010-12-12T08:09:58.830" UserId="3234" />
  <row Id="11576" PostId="9735" Text="First you need to be precise in what you want to describe. What kind of Illy are we talking about?" CreationDate="2010-12-12T13:30:55.560" UserId="905" />
  <row Id="11577" PostId="10013" Score="2" Text="... and you can give the lemon curd away as gifts for the holidays, getting rid of even more." CreationDate="2010-12-12T13:32:01.253" UserId="67" />
  <row Id="11578" PostId="9762" Text="Sounds plausible, but then it would make sense to push the dough to the outside of the pan as much as possible, right?" CreationDate="2010-12-12T13:34:57.677" UserId="905" />
  <row Id="11579" PostId="10013" Text="@Joe: Lemon curd does make an excellent gift at this time of year, particularly if you can get some attractive jam jars and wraps to put it in, I like the hexagonal ones for gifts." CreationDate="2010-12-12T13:56:42.970" UserId="3432" />
  <row Id="11580" PostId="10011" Text="I've always done the chop up (or grate) chocolate and pour over hot cream (and never tried white chocolate, either) ... but I thought I'd ask -- are you using 'white coating chocolate' as opposed to 'white chocolate' ... the coating stuff has a different melting point and some additives to it that might cause adverse reactions like what you're seeing." CreationDate="2010-12-12T14:24:10.047" UserId="67" />
  <row Id="11581" PostId="10017" Score="1" Text="related : [What can I use to replace eggs in the recipe?](http://cooking.stackexchange.com/questions/7012/what-can-i-use-to-replace-eggs-in-the-recipe)" CreationDate="2010-12-12T14:25:48.627" UserId="67" />
  <row Id="11582" PostId="9762" Text="@iwein : if you want a looks-even-but-really-isn't cake, as the density's going to vary from the inner and outer edge, along with if it's over/undercooked.  If you want an actually evenly cooked cake, I'd go with the lower temp, longer time approach." CreationDate="2010-12-12T14:41:33.410" UserId="67" />
  <row Id="11583" PostId="10018" Score="1" Text="@Orbling: No substitution is perfect.  I wouldn't use Ener-G if I didn't have to, but aside from QimiQ (which, as you've noted, isn't helpful for vegans) I can't think of anything better.  With Ener-G you'll probably end up with a cake that's less rich and more crumbly, which you can partially compensate for by increasing the amount of fat.  But at least it'll still be a cake!" CreationDate="2010-12-12T14:52:45.973" UserId="41" />
  <row Id="11584" PostId="10018" Text="Granted. There are some other cake replacers that sit better in certain circumstances, I find soya flour tends to be good, blended through the flour, with extra milk (soya or otherwise) for liquid, about 20ml extra per &quot;egg&quot;." CreationDate="2010-12-12T15:03:48.947" UserId="3432" />
  <row Id="11585" PostId="4145" Text="The temperature for doneness is 98 degreee celsius. This is the temperature that Corriher repeatedly uses in her book BakeWise." CreationDate="2010-12-12T15:48:54.843" UserId="1571" />
  <row Id="11586" PostId="10013" Score="1" Text="Preserved lemons are delicious. If you haven't tried them, check out a Moroccan cookbook for some uses." CreationDate="2010-12-12T16:03:29.123" UserId="624" />
  <row Id="11587" PostId="10012" Score="6" Text="So life gave you lemons, lots of lemons? ;-)" CreationDate="2010-12-12T16:06:18.633" UserId="3742" />
  <row Id="11588" PostId="10011" Text="Me too. I think I'm going to try the recipe again using my normal technique for making the ganache and see how it goes. I'm using Callebuat white chocolate. I won't touch that &quot;candy coating&quot; crap. I don't use much white chocolate, so the chocolate I'm using is probably almost a year old, but it has been sealed and stored in a cool dry place, so it should be fine." CreationDate="2010-12-12T16:25:12.280" UserId="3779" />
  <row Id="11589" PostId="10031" Text="I'm quite careful about water in the chocolate. I use a double-boiler and low heat, keep all counters dry, use a silicone spatula (the wood ones trap moisture), and I do my best to keep the kitchen as low humidity as possible. I'm using Callebaut white chocolate from Chocosphere. I'm curious about your third point. I've read about the techniques of many chocolate pros and every one is some variation of pouring cream over chocolate. What basis do you have for adding the chocolate to the cream?" CreationDate="2010-12-12T16:33:42.543" UserId="3779" />
  <row Id="11590" PostId="10010" Text="It's my understanding that galangal is pretty distinct, flavor-wise, from true ginger. The lady at our Thai market was pretty adamant about the difference, but didn't have any galangal so I can't say what the actual difference is. The blue ginger I smelled in Hawaii was indistinguishable from regular ginger." CreationDate="2010-12-12T16:38:33.350" UserId="3348" />
  <row Id="11591" PostId="10031" Text="I thought I explained the basis, @Computerish, but I'll try again.  Chocolate is an emulsion, and adding a small amount of liquid will break that emulsion and cause seizing.  A very *large* amount of liquid won't have that effect because then solubility comes into play.  Dumping water (which cream mostly is) into melted chocolate is almost a surefire way to make it seize, because you have no control over how much of the liquid comes into contact with any specific part of the chocolate.  Do the reverse, and that problem goes away." CreationDate="2010-12-12T16:52:18.280" UserId="41" />
  <row Id="11592" PostId="10031" Text="Now, @Computerish, if you melt the chocolate *with* the liquid, i.e. by pouring hot cream over *solid* chocolate, that's another story, and that will often be fine if you're careful because again, you don't have a chance to break the emulsion.  But pouring liquid into *already* melted chocolate will be a disaster.  If the chocolate is already melted then you should incorporate the melted chocolate into the liquid, not vice versa." CreationDate="2010-12-12T16:55:13.317" UserId="41" />
  <row Id="11596" PostId="9929" Score="1" Text="Then how about How to Cook Everything: The Basics? http://www.howtocookeverything.tv/product.php%3Fproduct_cd=076456756X.html" CreationDate="2010-12-12T18:43:23.607" UserId="45" />
  <row Id="11597" PostId="10017" Text="There is also http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs/. This appears to be a duplicate." CreationDate="2010-12-12T19:46:17.750" UserId="2047" />
  <row Id="11598" PostId="10039" Score="1" Text="While acid will harden the skins of peas/beans, salt does not make the water acidic, or harden the skins. Salting actually makes the beans more tender: http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html" CreationDate="2010-12-12T19:50:17.153" UserId="2047" />
  <row Id="11600" PostId="10034" Text="Carob chips should melt just fine. Can you elaborate on what you tried and what happened? (Sorry if it's a painful memory, but it might help you get better answers)" CreationDate="2010-12-12T20:00:06.753" UserId="2047" />
  <row Id="11601" PostId="10001" Text="fantastic thank you!!  I'll get some." CreationDate="2010-12-12T20:21:33.923" UserId="3774" />
  <row Id="11602" PostId="10034" Text="I've tried it more than once, melting over a double boiler, and each time, the carob clumped, solidified, and made what my husband called very good toffee. It was odd, to say the least. Nothing like the smooth melt I get with chocolate." CreationDate="2010-12-12T20:47:34.933" UserId="109" />
  <row Id="11605" PostId="10042" Score="2" Text="First question: Do you mean biscuits as a Brit might say, or as an American might? A British-style biscuit is a cookie in the US. In the US, what we call a biscuit is more like a scone. They're very different, so it would help the US folks to know which you mean." CreationDate="2010-12-12T20:56:47.483" UserId="3348" />
  <row Id="11606" PostId="10042" Text="@bikeboy389: let's say cookies. As I said, it's not really important. I just need a traditional methodology or ingredient that changes the result." CreationDate="2010-12-12T21:05:31.123" UserId="1342" />
  <row Id="11607" PostId="4708" Score="2" Text="This one must be right up there with Kramer's Shower-washed Salad." CreationDate="2010-12-12T21:28:51.747" UserId="3790" />
  <row Id="11608" PostId="10042" Text="Your question is a little to vague to answer well.  However, it is retained moisture that makes a cookie soft, and this article covers the question http://www.sunset.com/food-wine/techniques/perfect-chocolate-chip-cookie-00400000012170/" CreationDate="2010-12-12T21:55:47.677" UserId="3479" />
  <row Id="11609" PostId="10042" Text="Do either of these questions help you at all?  [How do I get my chocolate chip cookies to turn out thick and soft?](http://cooking.stackexchange.com/q/7412/41) or [Chewy chocolate chips cookies](http://cooking.stackexchange.com/q/1/41).  Really what it all comes down to is increasing the moisture (more eggs, softer sugars) and increasing the fat (more butter), and also not overmixing the dough." CreationDate="2010-12-12T22:00:28.590" UserId="41" />
  <row Id="11611" PostId="10042" Text="@Aaronut : what would happen if you added yeast, for example ? I know, maybe it's just heresy, but what would happen ?" CreationDate="2010-12-12T22:23:55.143" UserId="1342" />
  <row Id="11613" PostId="10042" Text="@Stefano: To be honest, I don't know.  Bread is one of the few things I never bother to make myself, and thus I never have yeast in my home.  It doesn't *sound* like it would improve moisture retention - yeast is just a leavening agent - but that's speaking from intuition and not experience.  Maybe someone else here can answer that, although there's no guarantee they'll see it as a comment - you should spell it out in the question." CreationDate="2010-12-12T22:31:24.870" UserId="41" />
  <row Id="11614" PostId="10048" Text="Are you talking real cans here, or glass jars with pressure lids?" CreationDate="2010-12-12T22:50:59.633" UserId="3203" />
  <row Id="11615" PostId="9925" Text="Yeah, this is a great cookbook! Every recipe I've tried turned out delicious, and they're easy to follow and create." CreationDate="2010-12-12T22:57:36.430" UserId="3791" />
  <row Id="11621" PostId="10047" Text="I figured this would probably do it, but unfortunately I don't have one. Thanks for confirming, though!" CreationDate="2010-12-12T23:37:25.740" UserId="1672" />
  <row Id="11622" PostId="10056" Text="PS - I don't consider this a recipe request or nutritional info question, but a request a unique entry of [food-science]" CreationDate="2010-12-13T00:29:30.907" UserId="3655" />
  <row Id="11623" PostId="9951" Text="Thanks for the comments @Aaronut. I'll give it another go with your advice and hopefully be more successful. I'm used to cream filling, but as I have a sweet tooth I don't mind a bit of custard either :-)" CreationDate="2010-12-13T00:41:30.990" UserId="3733" />
  <row Id="11624" PostId="10048" Text="@TFD he said quart jars, so I'm pretty sure he means glass jars." CreationDate="2010-12-13T01:00:22.337" UserId="3791" />
  <row Id="11625" PostId="10056" Score="4" Text="I think you may be mistaken in your impression that there is some perfectly-balanced combination of nutrients that a human can eat every single day and remain healthy.  Humans are omnivores, we are evolutionarily programmed to eat a variety of different foods, with a number of internal biological processes that regulate our nutritional intake far more accurately than any diet, and different people have different nutritional needs depending on their environment and lifestyle.  If such an überfood could be made relatively easily (and shelf stable), it would probably already be on the market." CreationDate="2010-12-13T01:05:30.420" UserId="41" />
  <row Id="11626" PostId="10056" Score="1" Text="That said, have you considered [gruel](http://en.wikipedia.org/wiki/Gruel)?" CreationDate="2010-12-13T01:08:34.533" UserId="41" />
  <row Id="11627" PostId="9951" Text="Let me know how it turns out, @David.  The proportions and preparations I've cited have always worked great for me, but sometimes it's hard to communicate all the nuances with the high-end pastries, and I'm not sure if I'd ever have gotten it right if I'd learned it from a book." CreationDate="2010-12-13T01:09:49.727" UserId="41" />
  <row Id="11628" PostId="10056" Score="9" Text="Be sure you use the freshest possible über, from a reputable supplier. Über quickly degrades into unter if stored, and no one likes unterfood." CreationDate="2010-12-13T01:10:04.890" UserId="86" />
  <row Id="11629" PostId="9785" Text="Depends... [Can you play with madness?](http://www.batterblaster.com/)" CreationDate="2010-12-13T01:16:02.217" UserId="86" />
  <row Id="11630" PostId="9987" Text="I don't know if that's what it was but we ate it and it was delicious." CreationDate="2010-12-13T01:19:46.567" UserId="263" />
  <row Id="11631" PostId="10056" Score="10" Text="Reducing nutrition to what current science knows about nutrition has mostly been a fool's game. By the time science understands all we need to synthesize this &quot;perfect food&quot;, we could have eaten a lot of very nice, very simple, very varied meals." CreationDate="2010-12-13T03:34:25.770" UserId="2909" />
  <row Id="11632" PostId="10052" Text="I should add that, whether the &quot;kaki-age&quot; style technique works will depend on how mashed your vegetables are. If you've got a pretty solid, firm puree, you'd be better off breading it instead. If it's still fairly coarse in texture, the kaki-age style fritter should work." CreationDate="2010-12-13T04:45:19.963" UserId="2909" />
  <row Id="11633" PostId="10014" Text="+1 for the ice cube trays." CreationDate="2010-12-13T04:59:06.700" UserId="3418" />
  <row Id="11634" PostId="9832" Text="Does anyone keep honey in the fridge? I'm no chemist, but the sugar content of honey and syrup must be comparable." CreationDate="2010-12-13T05:40:29.483" UserId="3680" />
  <row Id="11635" PostId="10009" Text="Yeah, it's a best before date, not a 'you will die after' date :)" CreationDate="2010-12-13T05:41:01.327" UserId="3680" />
  <row Id="11636" PostId="9448" Text="totally agree with @sharptooth it sets the pan on fire that is difficult to extinguish and the fume is dense like a thick fog and a smelly one. If you have to melt the butter do it on a low flame , slowly. use an oven with a timer if youre forgetful like me." CreationDate="2010-12-13T08:47:46.883" UserId="3581" />
  <row Id="11637" PostId="10015" Text="Lemon Meringue pie is delicious and good for the holiday season.  As for lemon butter - a good suggestion and you can always freeze it." CreationDate="2010-12-13T08:57:21.267" UserId="2010" />
  <row Id="11638" PostId="9448" Score="1" Text="@Reno: It's not that hard to extiguish actually - just close the pan with a lid to prevent fresh air flowing in. The problem is one has to stay calm to be able to do this but people usually panic and try to do stupid things like bring the pan to the sink and try to extinguish it with water which doesn't help and only spreads fire and can also lead to serious burns." CreationDate="2010-12-13T09:02:33.303" UserId="3237" />
  <row Id="11640" PostId="10013" Score="2" Text="+1 preserved lemons. They are awesome. If you use a salt / sugar mixture (a lot of recipes are just salt), then you can use it in breads / cakes as well. We use it instead of zest regularly, which gives a much rounder flavor that integrates better in to a dish, IMHO." CreationDate="2010-12-13T13:52:22.660" UserId="1259" />
  <row Id="11641" PostId="10013" Text="@yossarian: Yes, I think you end up with a more versatile product if you sweeten them too." CreationDate="2010-12-13T13:56:33.997" UserId="3432" />
  <row Id="11642" PostId="10017" Score="1" Text="I'm not sure if it makes sense to close this as a dupe.  The previous question was restricted to vegan substitutes (which would invalidate my answer) and also didn't specify the context (recipe) requiring the substitution, so the answers were all over the map." CreationDate="2010-12-13T15:03:33.263" UserId="41" />
  <row Id="11643" PostId="10065" Score="3" Text="AKA prison loaf.  Yum!  The only thing is, I'm not sure if prison wardens are considered a Reliable Source when it comes to nutrition, so I'd do some research before making this the staple of my diet.  Then again, I can't seriously imagine anybody *voluntarily* eating it." CreationDate="2010-12-13T15:06:25.490" UserId="41" />
  <row Id="11644" PostId="10059" Text="Weston A. Price's Nutrition and Physical Degeneration would be a good place to start.  It's fascinating!" CreationDate="2010-12-13T15:56:09.703" UserId="3577" />
  <row Id="11645" PostId="10066" Score="4" Text="Do you think it's possible to blend it all up and then drain the juice out with a cheesecloth?  Spit-and-bailing-wire solution, I know..." CreationDate="2010-12-13T15:58:23.303" UserId="3577" />
  <row Id="11646" PostId="10066" Text="Thanks for your answer, but if at all possible I'd like to find a solution that doesn't involve buying new equipment." CreationDate="2010-12-13T16:15:14.750" UserId="950" />
  <row Id="11647" PostId="10068" Text="Math is delicious!" CreationDate="2010-12-13T16:43:10.563" UserId="2047" />
  <row Id="11648" PostId="10065" Text="+1 it sounds just like the thing @jj is looking for. Horrible, but nutritious." CreationDate="2010-12-13T17:27:16.173" UserId="641" />
  <row Id="11649" PostId="9984" Text="I've tried the cleaning cycle.  I saw no visual change in the window.  I was still unable to wipe off the mess." CreationDate="2010-12-13T18:33:16.613" UserId="3760" />
  <row Id="11650" PostId="9985" Text="I think your answer is pretty far-fetched.  Why would I replace an oven just because I can't see through the window?  Also, I will look into Bruce's answer to replacing the glass and see how much it might cost me." CreationDate="2010-12-13T18:34:55.053" UserId="3760" />
  <row Id="11651" PostId="9982" Text="I used some easy off over the weekend.  I would like to say two things.  First, I spilled some and it burned a hole in my wood floor.  I spent the rest of the weekend on the phone to see how much it will cost me to repair the floor.  Second, I can now see through the window, but it is now tinted a yellowish-greenish color.  It is almost impossible to see through as it is now.  I know that when I purchased the oven, the glass was perfectly clear, not tinted." CreationDate="2010-12-13T18:37:31.323" UserId="3760" />
  <row Id="11652" PostId="9984" Text="@Naomi - sounds like your oven is one with an ineffective cleaning cycle.  Sorry to hear that - I've dealt with that pain in an old cheap oven in a rental.  In that case I used standard spray oven cleaner to partially address that problem." CreationDate="2010-12-13T18:41:52.647" UserId="1816" />
  <row Id="11653" PostId="10056" Text="I am also interested in something along these lines.  I usually eat the same thing for many days in a row, doing all of my cooking on the weekends.  Even if it needs to be supplemented with some fresh fruits or vegetables, a concoction that supplies me with most of what I need would be great.  I'm not really concerned about flavor or allergies." CreationDate="2010-12-13T18:45:17.587" UserId="3760" />
  <row Id="11654" PostId="10066" Score="1" Text="I attempted to make a large quantity of orange juice like this one once.  It was very delicious, but some of my friends were weary of the pulp level.  I simply took a very clean dishrag and poured the juice through it.  I had seen things like this done with spinach to drain it on the food network.  Make sure that your cloth does not produce lint though and that it smells odorless, or you might end up with some very tainted juice." CreationDate="2010-12-13T18:48:42.233" UserId="3760" />
  <row Id="11655" PostId="10074" Score="1" Text="Best if you can find the butter-flavoured shortening, so you don't lose too much of the buttery taste." CreationDate="2010-12-13T19:15:04.040" UserId="41" />
  <row Id="11656" PostId="10066" Text="exactly. another great juice is from carrots, but nigh unto impossible to extract without a juicer. better to have the right equipment. for $25 it's [affordable](http://www.amazon.com/Hamilton-Beach-HealthSmart-Juice-Extractor/dp/B001OUIR5A/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1292269383&amp;sr=1-2) (even if not durable)." CreationDate="2010-12-13T19:43:34.843" UserId="3489" />
  <row Id="11657" PostId="10072" Score="3" Text="+1 for using &quot;taste it&quot; as the deciding factor" CreationDate="2010-12-13T19:56:13.700" UserId="3489" />
  <row Id="11658" PostId="10073" Text="Do you mean a stone? Seems like it would work, but you'd risk fracturing it. And, a flat metal tray might bend." CreationDate="2010-12-13T20:10:07.250" UserId="3489" />
  <row Id="11659" PostId="9989" Text="maybe eat less than thousands in one sitting? ha - but they're so good :)" CreationDate="2010-12-13T20:11:18.043" UserId="3489" />
  <row Id="11660" PostId="10073" Text="The specific tray that I use is a pizza tray, which is pretty thick and doesn't bend easily.  I have used a normal rectangular baking sheet also, but it does bend." CreationDate="2010-12-13T20:20:28.300" UserId="3760" />
  <row Id="11661" PostId="7411" Text="I gotta love how Chef Gordon burns a slice of toast in there and still makes a full recovery. +1 for a real world kitchen =)" CreationDate="2010-12-13T20:30:49.550" UserId="3489" />
  <row Id="11662" PostId="10070" Text="See also [this question](http://cooking.stackexchange.com/questions/4572/when-a-recipe-calls-for-a-cup-of-chopped-nuts-should-they-be-measured-before-cho/4581)" CreationDate="2010-12-13T20:36:10.153" UserId="1163" />
  <row Id="11663" PostId="10080" Text="I think we need a new &quot;is this a thing?&quot; tag." CreationDate="2010-12-13T20:40:18.953" UserId="2047" />
  <row Id="11664" PostId="3427" Text="good answer, except I find that it requires a couple repeats to really take hold and be durable against utensils" CreationDate="2010-12-13T20:59:49.567" UserId="3489" />
  <row Id="11665" PostId="10080" Score="1" Text="This is a really interesting idea.  I might try it this evening and get back to you." CreationDate="2010-12-13T21:05:18.967" UserId="1816" />
  <row Id="11666" PostId="10080" Text="I actually have to pick up ginger for something else tonight, I will also give it a shot.  Great idea!" CreationDate="2010-12-13T21:18:06.517" UserId="1236" />
  <row Id="11667" PostId="10082" Text="+1 for saying out loud what I said to myself when I read the recipe. The only reason I could think for cooking the sugar and the flour together was to maybe kill any potential floury taste." CreationDate="2010-12-13T21:35:35.090" UserId="218" />
  <row Id="11668" PostId="10088" Text="Where would I find paramount crystals???" CreationDate="2010-12-13T21:42:39.233" UserId="109" />
  <row Id="11669" PostId="10085" Text="Do you have a link with scientific info for the claim that juice comes from intracellular fluid? More likely, it's intersticial, but not actually within the cells?" CreationDate="2010-12-13T22:23:15.813" UserId="3489" />
  <row Id="11670" PostId="10065" Text="This is exactly what I was looking for. I'm sure adding some salt will make it taste acceptable." CreationDate="2010-12-13T23:29:26.337" UserId="3655" />
  <row Id="11671" PostId="10056" Text="@Aaronut Wow, didn't know gruel was a real thing; sounds close to what I was looking for, but Nutraloaf is definitely the winner." CreationDate="2010-12-13T23:33:08.983" UserId="3655" />
  <row Id="11672" PostId="10076" Text="I maybe should have mentioned this earlier but I don't have any machinery available except a really cheap plastic blender :(" CreationDate="2010-12-13T23:41:06.870" UserId="3722" />
  <row Id="11673" PostId="9982" Text="@Naomi: One of those instructions that you were supposed to follow to the letter is to put newspaper down on your floor around your stove. Sorry about your floor :(" CreationDate="2010-12-14T00:28:01.533" UserId="60" />
  <row Id="11674" PostId="10075" Text="Given that you mention that you used to live in the states and then mentioned baked beans, are you now in the UK? You can get refried beans in tins, no where near as good as making yourself, but you state you eat beans out of the can anyway. ;-)  Discovery and Old El Paso brands are available in most supermarkets." CreationDate="2010-12-14T00:32:51.710" UserId="3432" />
  <row Id="11675" PostId="10073" Text="Interesting. I may give this a try." CreationDate="2010-12-14T00:42:54.003" UserId="3233" />
  <row Id="11676" PostId="10071" Text="Agreed on measure first, shred second (based on the comma in the ingredients list), but shreded vs. non-shreded basil really doesn't make a significant difference in volume.  (cheese, however, is a completely different story)" CreationDate="2010-12-14T02:57:48.880" UserId="67" />
  <row Id="11677" PostId="10082" Score="1" Text="The flour actually acts like a thickener.  Think about when you make gravy.  Cooking it allows the starches to expand and hold the liquid when it is added.  Mixing it before hand makes sure that it is evenly integrated with the sugar.  Once the flour expands it makes it harder to get the sugar evenly distributed." CreationDate="2010-12-14T03:29:13.107" UserId="3169" />
  <row Id="11678" PostId="10077" Score="1" Text="I find that these food-chopper things are more of a pain to clean than food processors, personally..." CreationDate="2010-12-14T03:31:43.400" UserId="725" />
  <row Id="11679" PostId="10085" Text="Its not a claim.  I have done the research, in a lab, using the test equipment.  Take a look at an orange and cut one open.  Where is the juice stored?   Juice companies for years have used enzymes to aid in the cell wall destruction to maximize the yield of juice production.  Even something as simple as using citric acid (yes lemon juice) can help with some juice extraction.   Want to learn more?  Try the experiments yourself.  http://www-saps.plantsci.cam.ac.uk/worksheets/scotland/fruit.htm  As most of us do not have the enzymes laying around, mechanical separation is the next best thing." CreationDate="2010-12-14T04:02:06.963" UserId="3169" />
  <row Id="11680" PostId="10092" Score="3" Text="Maybe I've been doing it wrong all these years, but I cannot remember a single time when I've *ever* used another fat to brown ground beef.  The only thing I ever add to the pan at the same time is onion." CreationDate="2010-12-14T04:03:12.580" UserId="41" />
  <row Id="11681" PostId="10013" Score="1" Text="+1 for lemon curd. I love getting it as a gift, and I'm sure other people are the same." CreationDate="2010-12-14T05:50:34.090" UserId="1201" />
  <row Id="11682" PostId="7781" Score="2" Text="The defrost setting on my microwave beeps at me to flip the meat every few minutes.  At first it was annoying, but when the meat defrosted all the way through and evenly with no hot spots, I can't complain.  I used to just start the defrost on a third to half the wieght of what I actually have, then peel off the defrosted stuff and put the frozen back in for less.  Works pretty well too." CreationDate="2010-12-14T06:02:52.513" UserId="3234" />
  <row Id="11683" PostId="10077" Text="have you tried the Pampered Chef one? opening clamshell/sides and rinsing everything under hot water is about all that's needed - then toss in the dishwasher." CreationDate="2010-12-14T06:55:17.123" UserId="3489" />
  <row Id="11684" PostId="1508" Text="Isn't this just an old wives tale, surely salt will just leech out water?" CreationDate="2010-12-14T08:37:28.640" UserId="3203" />
  <row Id="11686" PostId="1818" Text="Yes, this! I agree that the &quot;bread in your mouth&quot; method is really about keeping your mouth shut, as is the &quot;water in your mouth&quot; method. Since I figured this out (not having bread to put in my mouth one day so I just kept it shut) I haven't shed a single onion tear." CreationDate="2010-12-14T08:54:50.483" UserId="3809" />
  <row Id="11687" PostId="1377" Text="I found that simply keeping your mouth shut works just as well, as long as you don't forget and start talking to someone (which the bread does a fine job of preventing)." CreationDate="2010-12-14T08:56:20.730" UserId="3809" />
  <row Id="11688" PostId="1508" Score="1" Text="For zucchini I would agree. I have never tasted bitterness in a zucchini. But for eggplants, it definitely applies. I even go so far as to *squeeze* out the liquid. The drier they are the better they brown when frying them. But if you do that you have to slice them thickly. Otherwise you just end up with mush when squeezing them." CreationDate="2010-12-14T08:56:32.197" UserId="3756" />
  <row Id="11689" PostId="10100" Score="2" Text="+1 for sieve..." CreationDate="2010-12-14T12:05:11.467" UserId="210" />
  <row Id="11690" PostId="10088" Text="Most baking, cooking, or health food type stores will have them. I think I even saw some in the craft stores like Michael's or JoAnn Fabric that have candy making stuff.  Of you can order online.  They are made up of palm kernel oil and soy lecithin." CreationDate="2010-12-14T13:17:34.047" UserId="3169" />
  <row Id="11691" PostId="9906" Score="1" Text="That machine only cooks the crepes on one side. Wouldn't they stick together in the 'Finished' tray?" CreationDate="2010-12-14T14:26:24.347" UserId="2569" />
  <row Id="11692" PostId="10064" Text="If you don't trust your knife skills enough to do this with your hand, you can achieve a similar effect using two knives - one in your off hand to act as a &quot;dam&quot;, and the other actively chopping. You do get more escapees top and bottom than if you used your hand, though." CreationDate="2010-12-14T14:35:56.870" UserId="2569" />
  <row Id="11693" PostId="10108" Text="For the re-heating I am not sure. You say your oven is not working. How did you even cook it in the first place? :D" CreationDate="2010-12-14T14:41:45.603" UserId="3756" />
  <row Id="11694" PostId="10108" Text="And if I leave it on the table, should I cover it as well?" CreationDate="2010-12-14T14:43:35.640" UserId="3813" />
  <row Id="11695" PostId="10108" Text="clarified my question." CreationDate="2010-12-14T14:44:10.710" UserId="3813" />
  <row Id="11696" PostId="10092" Text="I have always grown up just putting the beef directly in the pan as well. It wasn't until a few years ago while watching T.V. that I saw some chefs add oil to the pan before the beef. I have been confused ever since." CreationDate="2010-12-14T14:55:28.850" UserId="3478" />
  <row Id="11697" PostId="10093" Text="Junkie But does this actually benefit the beef flavor-wise or is it solely for better heat distribution?" CreationDate="2010-12-14T14:56:30.020" UserId="3478" />
  <row Id="11698" PostId="10075" Text="Nope I'm in Austria and sadly every supermarket has different kinds of beans, none of which are refried or even in a &quot;spreadable&quot; form." CreationDate="2010-12-14T15:02:37.857" UserId="3722" />
  <row Id="11700" PostId="10078" Text="Now I need to go see where I can find lard (whatever it's called) here and report back." CreationDate="2010-12-14T15:06:18.760" UserId="3722" />
  <row Id="11701" PostId="10108" Score="2" Text="Bobs answer is more correct than mine. It is unwise to leave hot food out in room temperature. But for me, personally, I do it all the time and I am alive and well. If you do decide to take the risk of leaving it on the table, definitely cover it. Otherwise it will dry out." CreationDate="2010-12-14T15:08:20.520" UserId="3756" />
  <row Id="11702" PostId="10101" Score="2" Text="This answer (http://cooking.stackexchange.com/questions/109/why-does-a-brown-paper-bag-speed-ripening/1339#1339) should be helpful to you." CreationDate="2010-12-14T15:18:04.547" UserId="1816" />
  <row Id="11703" PostId="10108" Score="2" Text="I usually try to give the safest answer, even if it might be fine for a few hours. I don't want anyone to come back and say &quot;my entire family has food poisoning, my house burned down, and my dog is dead. Thanks a lot!&quot;" CreationDate="2010-12-14T15:23:00.113" UserId="2047" />
  <row Id="11704" PostId="10077" Text="@TJ Ellis same issue with cleaning (yes, experience with one of the rip-offs); and the choppers are more like crushers frequently and cause a lot of liquid loss" CreationDate="2010-12-14T15:46:22.967" UserId="15" />
  <row Id="11705" PostId="10044" Score="1" Text="Or using the broad side of a Chef's knife; which I find is the most expedient way for taking the outside off garlic cloves" CreationDate="2010-12-14T15:48:04.120" UserId="15" />
  <row Id="11706" PostId="10065" Score="1" Text="+1 for recommending cruel &amp; unusual punishment" CreationDate="2010-12-14T15:54:06.973" UserId="15" />
  <row Id="11707" PostId="10078" Text="Hooray for lard!" CreationDate="2010-12-14T16:03:40.043" UserId="3577" />
  <row Id="11708" PostId="10072" Score="1" Text="I'm guessing sometimes writers/editors aren't quite this careful about precise wording. &quot;1/2 cup chopped walnuts&quot; should mean volume after chopping, and I'd think &quot;1/2 cup walnuts, chopped&quot; would mean volume before chopping, but some more careless people might use them interchangeably. All the more reason to go with &quot;taste it&quot; (or smell, or look, as appropriate)." CreationDate="2010-12-14T16:11:40.973" UserId="1672" />
  <row Id="11709" PostId="10077" Text="I could see how a dull blade would have that effect. Also, getting it exactly right as far as consistency is a bit of an art. I do find mine way easier to clean than our all the parts to (large) food processor, though." CreationDate="2010-12-14T16:28:43.493" UserId="3489" />
  <row Id="11710" PostId="10078" Score="1" Text="fyi, I usually keep a little jar of leftover grease from making carnitas or something, rather than buying lard. I usually end up with enough on hand to make some occasional scrambled eggs, mexican rice, or refried beans." CreationDate="2010-12-14T16:33:11.167" UserId="3489" />
  <row Id="11712" PostId="9916" Text="Sounds like this might be nice for chili or refried beans, where you don't need or want the beans all whole." CreationDate="2010-12-14T16:41:43.033" UserId="3489" />
  <row Id="11713" PostId="9618" Text="Very true. I actually avoid buying lettuce at the market if the sprinklers have just gone off. Otherwise, drying things is a good idea. Except perhaps for carrots, they seem to actually do better with a bit of moisture trapped in - not sure how it effects longevity with regard to mold, etc." CreationDate="2010-12-14T16:45:03.517" UserId="3489" />
  <row Id="11714" PostId="9880" Text="Can't say I trust rare anything, as a rule. A credible source would be nice, though." CreationDate="2010-12-14T16:46:33.360" UserId="3489" />
  <row Id="11715" PostId="10072" Text="@Jefromi: Yeah, I can't vouch for every single cookbook or recipe writer, of course there are going to be some who get it wrong or backwards, and probably some who aren't even consistent across their *own* recipes!  Tasting is definitely one way (and a good way) around this ambiguity, but IMO the best way is to *eliminate* the ambiguity by using recipes with weight measurements.  250 g of chopped walnuts is the same as 250 g of whole walnuts." CreationDate="2010-12-14T16:47:51.270" UserId="41" />
  <row Id="11716" PostId="7651" Text="How can you be sure of the conditions of manufacture for any meat you purchase? Is it worth the risk?" CreationDate="2010-12-14T16:48:35.807" UserId="3489" />
  <row Id="11718" PostId="9906" Text="You know, I could swear that I saw something like this at one of the &quot;high-end&quot; cookware stores around here.  Unfortunately I can't remember much more about it (other than it was more than just a comal or crepe pan) since I never make a party load... but I'll keep an eye out for it next time I'm shopping." CreationDate="2010-12-14T16:59:52.923" UserId="41" />
  <row Id="11719" PostId="10092" Score="2" Text="Maybe they're using the extra-lean stuff and it's rendering hardly any fat by itself?" CreationDate="2010-12-14T17:06:35.300" UserId="41" />
  <row Id="11720" PostId="10111" Text="Do you want to go into detail on your roasting technique? I would assume you cut in half, clean out, roast face down in water at ~350 until a fork slides in/out of the skin easily." CreationDate="2010-12-14T17:29:05.823" UserId="15" />
  <row Id="11721" PostId="10112" Score="1" Text="@ Varieties: I have read that carving pumpkins have a bitter taste; the medium sized ones for baking are the only ones I have experience cooking." CreationDate="2010-12-14T17:31:15.870" UserId="15" />
  <row Id="11722" PostId="5472" Text="This [vegetarian white bean chili recipe](http://www.grouprecipes.com/33168/vegetarian-white-bean-chili.html) discovered many years back is great. Fairly quick and simple as far as chili goes - with a very unique flavor." CreationDate="2010-12-14T18:09:36.563" UserId="3489" />
  <row Id="11723" PostId="6065" Text="Thick or dark soy sauce is often pretty sweet because it contains molasses (often sold as kecap manis in Thai markets). It might be really nice in fried rice, but be aware of the sweetness before you start." CreationDate="2010-12-14T18:36:05.377" UserId="3348" />
  <row Id="11724" PostId="9972" Text="very interesting post on your blog there, especially Fenke's response regarding the combination of tomato and watermelon. See, I am not entirely crazy for thinking that this could work! Unfortunately, when I actually tried it out, I used fairly standard fruit salad ingredients (grapes, watermelon, pineapple, cherries, blueberries, with the addition of tomatoes) and I'll admit, it wasn't very good. I took uncle brad's advice and tried it on myself in a small bowl and I just left out the cherry tomatoes in the end. Thanks for the responses!" CreationDate="2010-12-14T18:36:49.797" UserId="3491" />
  <row Id="11725" PostId="9988" Score="1" Text="+1 - Interesting point about the expectation factor... it's what ultimately led me to ask this question!" CreationDate="2010-12-14T18:38:32.823" UserId="3491" />
  <row Id="11726" PostId="9982" Text="I'm going to mark this as the best answer, but I would still like to know if anyone has a solution to the yellow tint on the glass.  It bothers me just enough to feel as if I should replace it, but I'd rather not." CreationDate="2010-12-14T19:36:39.850" UserId="3760" />
  <row Id="11727" PostId="10115" Score="2" Text="Where are your fire alarms? If they are too close to your kitchen, you may want to consider moving them to another room." CreationDate="2010-12-14T19:46:49.280" UserId="3491" />
  <row Id="11728" PostId="10117" Score="1" Text="My apartment has two alarms and they are in the doorways by the bedrooms.  Almost every time I use my oven, at least one of the two smoke alarms goes off.  They are about 15-20 feet away from the oven.  Any other suggestions would be appreciated." CreationDate="2010-12-14T19:49:25.470" UserId="3760" />
  <row Id="11729" PostId="10115" Text="If there actually is smoke (I find even the tiniest amount sets mine off, similar situation), try running a fan under your alarm while cooking that blows smoke back towards the kitchen.  It's the only thing that keeps mine from going off when I make steak." CreationDate="2010-12-14T19:58:08.550" UserId="1816" />
  <row Id="11731" PostId="10099" Score="1" Text="Does it have any flavor left or has the sugar absorbed most of it?" CreationDate="2010-12-14T20:47:47.333" UserId="1393" />
  <row Id="11732" PostId="10126" Text="I live in the Maritimes and I have yet to see them in stores, but I shall keep my eye out for them. I had had the feeling that they were developed in the Yukon Territories, hence the name. ;)" CreationDate="2010-12-14T22:39:05.947" UserId="3478" />
  <row Id="11733" PostId="10126" Text="Yeah, I guess that was a little obvious.  Here in Manitoba, we grow a lot of russets and yukon golds, our soil lends itself to those varietals.  Can't speak to their availability in the far East.  However, they are very similar, so as long as you can get yellow potatoes, you should be OK.  Although, I must admit, I find the yukons to be just a bit nicer myself." CreationDate="2010-12-14T22:48:29.510" UserId="3630" />
  <row Id="11734" PostId="9982" Text="@Naomi: Try contacting the manufacturer to see if they have suggestions." CreationDate="2010-12-15T00:23:37.460" UserId="60" />
  <row Id="11735" PostId="10129" Text="Definitely, getting a smoke alarm with a silencer is the answer here.  Everything else is just guessing." CreationDate="2010-12-15T01:05:10.997" UserId="41" />
  <row Id="11736" PostId="9993" Text="it does take practice, i admit. if a small screwdriver works better, i say go for it! i'm glad it's been of help. : )" CreationDate="2010-12-15T01:25:07.260" UserId="1415" />
  <row Id="11737" PostId="10135" Text="I dunno, I think wax paper would be phenomenally bad at filtering anything. Same with parchment paper, the other candidate I can think of for lining a pan. The only filter paper in my kitchen is the package of coffee filters, which are round and fluted and really bad at lining a loaf pan. So I have no idea what your recipe could be referring to." CreationDate="2010-12-15T01:37:01.917" UserId="2569" />
  <row Id="11738" PostId="10135" Score="4" Text="You definitely don't want to put wax paper in the oven, unless you want burnt paper and melted wax on your food.  Parchment paper is the oven-safe equivalent." CreationDate="2010-12-15T01:50:44.357" UserId="41" />
  <row Id="11739" PostId="10115" Text="This happens to me every time I burn my grilled cheese, which is unfortunately every time I make grilled cheese. My hearing is not that great anymore, but even I can't ignore the smoke alarm." CreationDate="2010-12-15T01:59:04.117" UserId="3233" />
  <row Id="11740" PostId="10132" Text="Is a covection oven a special kind of oven that only cooks with convection? Can you still bake with it?" CreationDate="2010-12-15T02:00:27.987" UserId="3233" />
  <row Id="11741" PostId="10045" Text="This is exactly how we have always prepared garbanzos. I will have to try chickpeas sometime." CreationDate="2010-12-15T02:02:02.070" UserId="3233" />
  <row Id="11742" PostId="10118" Text="The key here is the source of the trigger and having the right alaRm(s).  I had this problem...small house, ion type detector down the hall went off anytime I seared anything.  I finally found out about paRticulaTe only alaRms, put one in the hall, moved the ion to the bedroom (no low smoke jokes please) and all haS been well.  I didn't want the particulate to be the only detector, but the ion detector can now bw behind a closed door when I am cooking and the asmoke from cooking has not been enough to set off the new one." CreationDate="2010-12-15T02:14:04.250" UserId="3479" />
  <row Id="11743" PostId="10088" Text="I will have to try and find these! Thanks so much!" CreationDate="2010-12-15T03:02:08.320" UserId="109" />
  <row Id="11744" PostId="9906" Text="Thanks for that" CreationDate="2010-12-15T03:13:47.797" UserId="3203" />
  <row Id="11745" PostId="1544" Text="Simply grilling with olive oil and salt is by far my favorite; so tasty." CreationDate="2010-12-15T04:34:43.470" UserId="3832" />
  <row Id="11746" PostId="1508" Text="Or just buy non-bitter varieties of eggplant." CreationDate="2010-12-15T04:35:37.180" UserId="3832" />
  <row Id="11747" PostId="10120" Text="Indeed, by the time it was cool enough to put in the fridge it was almost time to eat it." CreationDate="2010-12-15T07:52:43.447" UserId="3813" />
  <row Id="11749" PostId="10147" Text="I figure he means height since he mentions that the slice doesn't stick to blade." CreationDate="2010-12-15T08:11:54.273" UserId="1870" />
  <row Id="11750" PostId="4967" Text="It really works! A few of them were troublesome, but you can extract them from the skin by crushing the onion from the sides with your fingers just little, but don't do it too much. A few will need trimming to get the ends off." CreationDate="2010-12-15T08:11:57.220" UserId="1601" />
  <row Id="11751" PostId="10147" Text="Thanks, corrected width to height" CreationDate="2010-12-15T09:04:23.697" UserId="3203" />
  <row Id="11752" PostId="10133" Text="When I cook in a convection oven I lower the temperature 25 degrees from a regular oven (and things still cook faster).  I'd only raise it 25 degrees in a normal oven as opposed to a convection recipe." CreationDate="2010-12-15T13:45:24.140" UserId="1816" />
  <row Id="11754" PostId="10078" Score="1" Text="@glenneroo - try getting &quot;Speck mit kein Fleisch&quot; or Gänseschmalz (or Schweinschmalz if you don't have a problem with pork).  The Schmalz comes in a resealable container, about 100-200ml.  I have seen MANY types of all of these here in Germany, usually in the section with the slices of cheese, ham, etc, or sometimes with the rollmops and other fish. I'm hoping Austria has something similar.  Good luck!" CreationDate="2010-12-15T15:01:00.083" UserId="2939" />
  <row Id="11755" PostId="10112" Text="These were specifically pie pumpkins, I had leftover from making a pie." CreationDate="2010-12-15T15:10:36.093" UserId="1675" />
  <row Id="11756" PostId="10133" Text="If things cook faster when you've only lowered the temp 25 degrees, then taking off another 25 would even it out even more.  It's been a few years since I've used a convection oven, but in that pastry shop, I remember that our rule of thumb was 50." CreationDate="2010-12-15T15:16:02.840" UserId="3630" />
  <row Id="11757" PostId="10154" Score="1" Text="Instant mashed potatoes taste like nothing except cardboard from the box to me..." CreationDate="2010-12-15T15:36:12.253" UserId="1816" />
  <row Id="11758" PostId="10154" Score="3" Text="@justkt: That's why we use them for thickening soups. They are a fairly pure starch that doesn't add much flavor, and yet doesn't seize in the way that flour or cornstarch/tapioca starch can. Instant mash served as actual mashed potatoes is an abomination and should be avoided at all costs. But it works well as a mild thickener." CreationDate="2010-12-15T15:39:44.573" UserId="3348" />
  <row Id="11759" PostId="10151" Score="2" Text="Be warned, carrots will noticeably sweeten the soup. Fine if you like that, but..." CreationDate="2010-12-15T15:42:36.100" UserId="86" />
  <row Id="11760" PostId="9470" Score="1" Text="Good suggestion on saving the fat for frying!" CreationDate="2010-12-15T16:00:54.923" UserId="3577" />
  <row Id="11761" PostId="10148" Score="1" Text="Sharpness is the key.  A few swipes with a sharpening steel before you cut is always a good idea." CreationDate="2010-12-15T16:02:44.203" UserId="3577" />
  <row Id="11762" PostId="10149" Score="1" Text="I always start my tomato soup with a roux anyway... If you don't mind the flavor, this will certainly thicken nicely." CreationDate="2010-12-15T16:09:06.753" UserId="86" />
  <row Id="11763" PostId="10133" Score="2" Text="rather than misting water into the oven with it's resultant heat loss for opening the door, you can just add some water to a shallow basin and place in the oven.  I normally use my roasting pan but any pan will work.  The heat form the oven will make sure you have steam the entire time, and you can adjust the surface area of the water to achieve more or less." CreationDate="2010-12-15T16:27:46.630" UserId="446" />
  <row Id="11764" PostId="10133" Score="1" Text="I add ice cubes to a sheet pan when I am baking bread at the beginning and I add in a few more about half-way through." CreationDate="2010-12-15T16:30:11.340" UserId="2283" />
  <row Id="11765" PostId="10148" Score="1" Text="As zanlok said, I also use a really well-sharpened knife with a thin spine, specifically this one http://goo.gl/k3YTX or my chef's knife if that's what's in hand.  I *hate* serrated blades for tomatoes, they destroy them and, as mentioned, can't slice nearly as thin.  I see no reason to ever use a serrated knife for a tomato; even when the tomato is over-ripe, a properly sharpened knife will take care of it with no problem.  Take a tomato to Williams-Sonoma and try a Shun or Global blade (seriously, they'll let you) and you'll wonder why anyone ever considered serrated in the first place." CreationDate="2010-12-15T16:42:46.990" UserId="1236" />
  <row Id="11767" PostId="10072" Text="Thank you for clarifying the language. The difference between &quot;1/4 cup basil, shredded&quot; and &quot;1/4 cup shredded basil&quot; now makes more sense." CreationDate="2010-12-15T16:49:50.633" UserId="3802" />
  <row Id="11768" PostId="10071" Text="I like the &quot;stir in basil and taste&quot; methodology; that makes sense to me now. I will be sure to do that when I make this recipe!" CreationDate="2010-12-15T16:50:54.080" UserId="3802" />
  <row Id="11769" PostId="10131" Score="2" Text="I tentatively agree- it depends upon the recipe.  Chocolate chips melt differently, so aren't a good substitution in candy- and truffle-making, but in cookies &amp; such, I don't think it will make much difference." CreationDate="2010-12-15T16:53:26.697" UserId="3577" />
  <row Id="11770" PostId="10124" Score="2" Text="Agreed.  Excellent method.  And if you want to keep it fresh for a few days, I would recommend letting it dry thoroughly." CreationDate="2010-12-15T16:56:12.437" UserId="3577" />
  <row Id="11771" PostId="10158" Text="Atta is for chapattis as a rule, ie. bread - it is sold as a bread flour (high gluten).  Note *chakki* originally implied *&quot;stone grinding&quot;* I believe, this method of milling results in very high temperatures which tends to slightly roast the flour, that can account for colour changes and taste variation.  Personally I just use the flour for thepla." CreationDate="2010-12-15T17:35:47.817" UserId="3432" />
  <row Id="11772" PostId="356" Text="Also note the lowest voted answer is actually quite good because it references a [great article on flour](http://www.chefdarin.com/2009/08/flour-power/) by our own [Chef Darin](http://seasonedadvice.com/users/426/darin-sehnert)." CreationDate="2010-12-15T17:40:39.887" UserId="60" />
  <row Id="11773" PostId="10161" Text="While I don't know that brand/guy specifically, +1 from me for Japanese steel.  I have a huge Henckels knife block set, and various Wusthof-Trident pieces at home, and the only ones I use are my Global and Shun anymore.  Sometimes I use the Henckels to chop through bone and tougher stuff, but for precision, nothing beats Japanese steel (that I've found)." CreationDate="2010-12-15T17:47:03.113" UserId="1236" />
  <row Id="11774" PostId="10167" Score="1" Text="That's a commonly used technique for decaffeinating tea without using all the chemicals, but I'm not sure why else one would do it." CreationDate="2010-12-15T18:01:33.223" UserId="1816" />
  <row Id="11775" PostId="10161" Text="He carries various &quot;brands&quot;, but they're all incredible. If you're ever in Calgary, I recommend stopping in for a jaw-dropping visit." CreationDate="2010-12-15T18:06:16.027" UserId="231" />
  <row Id="11776" PostId="10078" Text="Thanks Kimba! I went shopping and found 10 different kinds of non-vegetarian versions (although none of the ones you mentioned, that's Autria I guess ;) but deep in the darkest corner of the butter section I found a small white container with very inconspicuous text &quot;Butterschmalz&quot;! Going to try ASAP! ;)" CreationDate="2010-12-15T18:12:32.553" UserId="3722" />
  <row Id="11777" PostId="10172" Text="I do have a steamer. Sorry, I may not have added enough detail to my question. I will edit." CreationDate="2010-12-15T18:43:43.453" UserId="32" />
  <row Id="11778" PostId="10172" Text="Ahh... so the main question is about getting maximum freshness at the office?" CreationDate="2010-12-15T18:45:47.443" UserId="231" />
  <row Id="11779" PostId="10172" Text="Yes, that is my overall goal." CreationDate="2010-12-15T18:50:33.120" UserId="32" />
  <row Id="11780" PostId="10110" Text="This relates to my answer about [recipe scaling](http://cooking.stackexchange.com/q/9458/41) as well.  So often, the reason a recipe doesn't scale up/down properly is because the initial quantities were little more than a wild guess." CreationDate="2010-12-15T19:00:59.890" UserId="41" />
  <row Id="11781" PostId="10134" Text="I don't understand how this would work if the &quot;smoke&quot; got behind the fan.  Wouldn't it still go off from &quot;smoke&quot; being pushed across the sensors?  I'm not sure if a small fan could block all smoke from getting around the back side." CreationDate="2010-12-15T19:42:47.363" UserId="3760" />
  <row Id="11782" PostId="10129" Text="I would like to add that this answer is probably the safest.  Although I am unable to replace or remove the alarms that my apartment complex has provided, I am going to purchase one of these anyways and keep it near my bedroom.  The main problem I'm worried about now is that I might forget to press the button or the time might not be long enough, and the alarm will go off.  I'm not sure if you can stop it once its on, which is why I had to remove the batteries from the ones I have." CreationDate="2010-12-15T19:45:53.167" UserId="3760" />
  <row Id="11783" PostId="10176" Score="1" Text="the other traditional way of cooking it is to place a small amount of batter on a wooden chopping board, tilt it towards the pot of boiling water, and sweep small 'lines' of batter into the pot with a flat knife.  This takes a lot of practice though: Spätzle-making devices are much easier!  They are delicious either way though." CreationDate="2010-12-15T20:01:01.603" UserId="2939" />
  <row Id="11784" PostId="1014" Score="1" Text="I have a meat smoker, and I use a cooler like the one in the article to hold smoked meat. It can keep a brisket or pork butt piping hot for hours." CreationDate="2010-12-15T22:18:23.690" UserId="613" />
  <row Id="11785" PostId="10129" Text="@Naomi: With this style of smoke detector you typically can stop it once its on, again only for a short period of time." CreationDate="2010-12-15T22:30:48.343" UserId="60" />
  <row Id="11787" PostId="9267" Score="1" Text="Have a ninja cheese tournament: http://www.angryflower.com/accura.gif" CreationDate="2010-12-15T22:39:50.363" UserId="613" />
  <row Id="11788" PostId="8509" Score="1" Text="You can buy cheese powder over the Internet. It doesn't appear to be expensive, either. Maybe you could use it to augment the real cheese." CreationDate="2010-12-15T22:44:44.167" UserId="613" />
  <row Id="11789" PostId="10172" Score="2" Text="I really like the idea of using the rice cooker. I guess a trial run this weekend is in order." CreationDate="2010-12-15T22:59:53.717" UserId="32" />
  <row Id="11790" PostId="10165" Text="I do make a lot of biscuits. Thanks for the tip I will have to try the cake flour for them." CreationDate="2010-12-15T23:29:25.263" UserId="2283" />
  <row Id="11791" PostId="10184" Score="9" Text="I'm sorry, but I'm not having that an Uberfood can be made mainly with ingredients that are dried or come from cans.  This does not have a single fresh ingredient in it apart from the meat. I'm not surprised it had no flavour and tasted weird.  Do yourself a favour and cook up large batches of a few different things, using fresh ingredients and freeze in portions.  Then you can eat a varied, healthy diet and still spend a minimal amount of time cooking." CreationDate="2010-12-15T23:35:48.193" UserId="210" />
  <row Id="11792" PostId="648" Text="I've always kept my onions in the fridge, they seem to last longer and it reduces the effects substantially." CreationDate="2010-12-16T00:20:33.897" UserId="3432" />
  <row Id="11793" PostId="10184" Score="3" Text="Agreed: meat, beans, three vegetables, and a fruit doesn't give you everything you need. Your body is not going to be happy with you if this is all you ever eat." CreationDate="2010-12-16T02:34:17.170" UserId="1672" />
  <row Id="11794" PostId="10184" Score="2" Text="@sam holder: Sounds like he's intentionally going for prison food: http://en.wikipedia.org/wiki/Nutraloaf" CreationDate="2010-12-16T03:18:08.857" UserId="218" />
  <row Id="11795" PostId="10140" Text="Thank you for all the great responses, tonight I tried steeping it for just 2.5 minutes and it tasted a lot better." CreationDate="2010-12-16T05:19:25.720" UserId="3830" />
  <row Id="11796" PostId="10184" Score="4" Text="Are you seriously complaining about the taste of your Nutraloaf? I'm pretty sure it's designed to taste bad." CreationDate="2010-12-16T06:13:33.943" UserId="152" />
  <row Id="11797" PostId="10151" Text="@Knives, @vwiggins: The recept needs 800g of Tomatoes, and I have 2 cooked potatoes at my disposal (so maybe it would compensate for the sweetening effect of the carrots). To my knowledge, no thickener is used in the recept, as the intent was to use ripe tomatoes with a lot of meat. (But I'll have to use the tomatoes we have, otherwise it will be a waste) Which quantity of tomatoes should I replace with carrots/potatoes?" CreationDate="2010-12-16T08:50:34.617" UserId="3392" />
  <row Id="11798" PostId="4149" Text="Hahaha. The video you linked had an ad in front of it for Hamburger Helper! I can't imagine that the click through of that is very good!" CreationDate="2010-12-16T14:32:33.967" UserId="1259" />
  <row Id="11799" PostId="10201" Score="1" Text="Well, you see what happens with cheap ones. I look at cookie cutters as a very rare purchase, so don't mind if they're more expensive than seems reasonable, and I don't skimp on quality. Amortized over the life of the cutter, the prices aren't so bad." CreationDate="2010-12-16T15:38:57.047" UserId="3348" />
  <row Id="11800" PostId="10132" Text="@james slagel: A convection oven is one that contains a small fan that circulates the heated air throughout the oven, making for more uniform temperatures in all areas. It's a really nice feature for baking, eliminating the need to turn cookie sheets to get even browning, and also allows you to bake on multiple racks instead of just one. As far as I know, only electric ovens are available with this feature." CreationDate="2010-12-16T15:52:31.213" UserId="3348" />
  <row Id="11801" PostId="10178" Score="1" Text="I would like to say that with the right technique and [utensil](http://de.wikipedia.org/wiki/Sp%C3%A4tzlepresse) (Link in german, but the picture would suffice), it would form long threads. I would have to ask my girlfriend though, as I never did it myself." CreationDate="2010-12-16T15:56:34.573" UserId="3392" />
  <row Id="11802" PostId="10201" Text="You could make your own to get you through this holiday baking season - google will give you plenty of tutorials. Something cheap and easy to bend would probably be good enough for the short-term, or you could get some decent sheet metal from a hobby store (or hardware store) for more durability." CreationDate="2010-12-16T16:08:40.573" UserId="1672" />
  <row Id="11803" PostId="10154" Text="I have heard this is quite effective, good answer!" CreationDate="2010-12-16T16:09:35.397" UserId="1769" />
  <row Id="11804" PostId="9976" Text="yes it depends on the veggies, in this case the onions dont require a lot of frying else they turn nasty brown. I wash the prawns before using it so that there is only a hint of saltiness for that seafood flavour, maybe youre right it did help. moisture is crucial. I switched to butter, this dish needs more oil 1tbs isnt enough D:. I'll accept your answer." CreationDate="2010-12-16T16:14:16.490" UserId="3607" />
  <row Id="11806" PostId="10207" Text="Butter will definitely put this pan sauce over the top." CreationDate="2010-12-16T16:16:15.160" UserId="1816" />
  <row Id="11807" PostId="10127" Text="I was using exercise weights, but I wasn't really pressing down on them for too long - maybe my hyperbole was a bit much :) - I will keep an eye out for a cheese press next time I'm at the department store." CreationDate="2010-12-16T16:32:04.180" UserId="3491" />
  <row Id="11808" PostId="10179" Text="I guess my problem was not immediately serving it, thanks!" CreationDate="2010-12-16T16:38:47.033" UserId="3491" />
  <row Id="11809" PostId="10181" Text="Good point about the lower oven temperature, I didn't realize this." CreationDate="2010-12-16T16:41:37.063" UserId="3491" />
  <row Id="11810" PostId="10184" Score="1" Text="Brendan, his post claims that the Nutraloaf itself has no taste and that isn't a problem, it's the *aftertaste* that seems to be causing problems. I however agree with everyone else in thinking that he should just make meatloaf or something with a side of vegetables... you can mash them together on the plate if you want homogeny!" CreationDate="2010-12-16T16:50:40.627" UserId="3491" />
  <row Id="11811" PostId="10204" Text="+1 - keen observation, I tend to notice this with canned soups I just never knew why!" CreationDate="2010-12-16T16:53:54.943" UserId="3491" />
  <row Id="11813" PostId="10212" Text="Cannellini beans are also known as white kidney beans." CreationDate="2010-12-16T17:20:01.063" UserId="60" />
  <row Id="11814" PostId="10212" Text="Thanks a lot.  I did see kidney beans at the store.  I'll pick some up." CreationDate="2010-12-16T18:05:30.803" UserId="3760" />
  <row Id="11815" PostId="10093" Score="2" Text="Depending on the oil / butter it adds flavor. However read the latest article from Harold McGee on how heat influences oil flavor. http://www.nytimes.com/2010/11/17/dining/17curious.html?_r=1" CreationDate="2010-12-16T18:17:21.760" UserId="641" />
  <row Id="11816" PostId="10181" Text="@frank pierce: Some recipes will tell you to cheat and use a little baking powder for added lift. This can cause the sort of catastropic collapse Bob's talking about." CreationDate="2010-12-16T18:30:58.363" UserId="218" />
  <row Id="11817" PostId="10179" Score="1" Text="@frank pierce: Number one rule for souffle: don't tell people that you're making souffle. That way, if it falls, you can just call it something else ;)" CreationDate="2010-12-16T18:32:31.840" UserId="218" />
  <row Id="11818" PostId="10184" Text="@Sam Holder, that is a good suggestion; I did try that once and kept a very regimented diet, but they ran out of the freshlike canned green beens one week due to a crazy sale (I guess I could have went generic?), and that threw the whole thing off. I'm very picky about consistency; some say that's boring, spice of life, etc. But, I'm happy this way... and I don't have to feed anyone else but me!" CreationDate="2010-12-16T18:51:28.883" UserId="3655" />
  <row Id="11819" PostId="10203" Text="I put &quot;parchment paper&quot; down... doesn't that do the same thing?" CreationDate="2010-12-16T18:52:56.883" UserId="3655" />
  <row Id="11820" PostId="10204" Text="Very good idea. Once I had it &quot;perfectly bland&quot;, I was going to try to spice it up with salt and maybe pepper or paprika. That might mask the aftertaste, which is fine with me." CreationDate="2010-12-16T18:53:54.357" UserId="3655" />
  <row Id="11821" PostId="10187" Text="That makes perfect sense. Do you know where there is any research on needing to &quot;mix up nutrient profiles&quot;? I am very interested in this, but I can't find anything. I asked my Doctor, and he said to see a nutritionist... but it's a far drive, and I haven't made it there yet, especially in this weather." CreationDate="2010-12-16T18:56:48.300" UserId="3655" />
  <row Id="11822" PostId="10201" Score="2" Text="If you're going to make circles, you could just roll the dough into a tube shape and slice off some circles." CreationDate="2010-12-16T19:14:22.117" UserId="1138" />
  <row Id="11823" PostId="10148" Text="Tip for getting the core: use a grapefruit spoon (thanks, Alton)." CreationDate="2010-12-16T19:43:56.617" UserId="3625" />
  <row Id="11824" PostId="1474" Text="I'll often do this with the really huge ones. My usual filling is, essentially, meatloaf (though I use part of the carved-out zucchini center in the meatloaf recipe). No need to pre-bake with a meatloaf filling." CreationDate="2010-12-16T19:56:52.327" UserId="3625" />
  <row Id="11825" PostId="10203" Text="I am pretty sure that the paper would be a sufficient layer between pan and loaf.  As long as there is no tearing or soak through." CreationDate="2010-12-16T20:10:25.597" UserId="3760" />
  <row Id="11826" PostId="10220" Score="1" Text="Cooking times ought to be very similar because the oven radiates (a lot of) heat.  Surface area doesn't generally enter into it unless you're cooking stovetop, in the oven it's volume that matters.  But as talon8 says, you should always use a thermometer to check doneness." CreationDate="2010-12-16T20:42:32.300" UserId="41" />
  <row Id="11827" PostId="10187" Score="3" Text="@JJC: For starters, have a look at studies such as [The effects of variety in food choices on dietary quality](http://www.ncbi.nlm.nih.gov/pubmed/3598038) or [Inadequate Nutrient Intakes Are Common and Are Associated with Low Diet Variety in Rural, Community-Dwelling Elderly](http://jn.nutrition.org/content/131/8/2192.abstract).  Honestly, I don't even feed my *cat* the same food over and over again, as its believed to lead to bizarre allergies, intolerances, and addictions." CreationDate="2010-12-16T20:54:10.960" UserId="41" />
  <row Id="11828" PostId="10199" Text="Yes, I can make crepes fine. But the consistency and fine-ness of the machine is what I am after, and also the speed. I don;t want to spend time in the kitchen to make a party load of fresh crepes, and fine crepes don't reheat well or at all" CreationDate="2010-12-16T20:55:36.397" UserId="3203" />
  <row Id="11829" PostId="10212" Text="Just to be clear: NOT the red kidney beans. Depending on what you are doing with them, it could be fine, but will be quite a bit different than Great Northern. But as @hobodave says, white kidney is indeed the same as GNB." CreationDate="2010-12-16T21:20:20.440" UserId="1393" />
  <row Id="11830" PostId="10171" Score="1" Text="`german-cuisine` hmph. It's called *galuska* or *nokedli,* and it's a vital part of Hungarian cuisine - can you image paprikás csirke without nokedli to accompany it?" CreationDate="2010-12-16T21:35:29.643" UserId="2569" />
  <row Id="11831" PostId="10228" Text="It would help if you could tell us what it is about them that you don't think is coming out exactly right.  Are the peppers too soft?  Too firm?  Is the taste off?  Is the stuffing what you expect?" CreationDate="2010-12-17T02:52:18.203" UserId="41" />
  <row Id="11832" PostId="10228" Score="3" Text="FWIW, I don't think I've ever had stuffed peppers in tomato soup or canned tomatoes, it's generally a tomato sauce of some kind (usually a moderately spicy one)." CreationDate="2010-12-17T02:53:38.170" UserId="41" />
  <row Id="11833" PostId="10232" Text="I had envisioned this would be more like a graham-cracker style pie shell. Yum." CreationDate="2010-12-17T02:55:45.093" UserId="8" />
  <row Id="11834" PostId="10229" Score="2" Text="My suggestion is to bake the cookies, then crumble them for a cookie-crumb crust." CreationDate="2010-12-17T04:00:12.673" UserId="2569" />
  <row Id="11835" PostId="10237" Text="Thanks for that. Not quite under a grand, but it does make square crepes :-]" CreationDate="2010-12-17T08:08:18.867" UserId="3203" />
  <row Id="11836" PostId="10152" Text="It seems like I will have time, so I would like to have some clarifications: As I want to make a soup from the tomatoes, do I need to let the tomatoes in the oven, as long as for your risotto?" CreationDate="2010-12-17T12:39:30.980" UserId="3392" />
  <row Id="11837" PostId="10227" Text="From more experimentation it seems like too much heat is probably the problem. Less heat does mean more work chopping up the chocolate finely. Just using chocolate and cream. Does butter help?" CreationDate="2010-12-17T13:08:55.133" UserId="1142" />
  <row Id="11838" PostId="10235" Text="You can inject the solution into your turkey rather than brining it.  It will make a difference." CreationDate="2010-12-17T13:10:31.263" UserId="1816" />
  <row Id="11839" PostId="10228" Score="3" Text="By never precooked do you mean the beef or sausage is not pre-cooked?  Whenever I make stuffed anything my meat is always fully cooked first." CreationDate="2010-12-17T13:14:02.803" UserId="1816" />
  <row Id="11840" PostId="10227" Text="Yes, there is a lot of work involved in chopping up the chocolate. When possible, I often buy chocolate from companies that sell their chocolate pre-formed into small (chocolate-chip-like) pieces. Try using a thermometer to check the temperature of your cream before you pour it onto the chocolate. It should be around 105 F. Let the cream and the chocolate sit without stirring for 30 seconds to a minute and then start stirring and add a small amount of butter if you want. After trying many, many ganache recipes, my go-to ratio for basic ganache is from this site: http://tiny.cc/7ppjm" CreationDate="2010-12-17T13:54:07.450" UserId="3779" />
  <row Id="11841" PostId="10208" Text="Empty tuna cans (cleaned and de-burred of course) also make pretty good round-fried-egg-makers for egg-on-a-bun type things!" CreationDate="2010-12-17T14:15:33.800" UserId="835" />
  <row Id="11842" PostId="10235" Text="@justkt: or do both. You'll still get the added juiciness of the brine." CreationDate="2010-12-17T14:29:29.130" UserId="1163" />
  <row Id="11843" PostId="10051" Score="1" Text="+1 just for the first line - every beginner cookbook I've bought, gives a recipe but not the thought process behind it. Considering the thousands of variables, they can't describe every step necessary for my precise setup - but they don't explain how to *figure out* how to make a recipe work. Example - cooking a chicken breast in a pan on an electric stove. It would seem like a simple operation, but even the &quot;Dummies&quot; book only says, &quot;saute over medium-high heat&quot;, and that's *it*. My electric stove has **numbers** 1-6 - which one is medium? How do I tell if it's *done*, etc..." CreationDate="2010-12-17T14:32:34.387" UserId="1771" />
  <row Id="11844" PostId="10239" Score="2" Text="+1 for the solubility being the problem. What I've done before is make a &quot;tea&quot; of the spices by steeping them in boiling water (or water just off the boil) for a while, then dissolve the salt (easier in hot water), let cool and put the bird in. But you're still getting a mild hint of the flavour, not a strong, bold flavour." CreationDate="2010-12-17T14:35:16.523" UserId="1163" />
  <row Id="11845" PostId="10235" Text="@Erik - as I understand it, if you inject a saline solution into your turkey brining it will make it excessively salty." CreationDate="2010-12-17T14:37:56.973" UserId="1816" />
  <row Id="11846" PostId="10244" Score="4" Text="Eh, I'd have to say that it's more important to know what you're doing than it is to follow directions.  Half of the time the directions are wrong anyway." CreationDate="2010-12-17T15:26:01.913" UserId="41" />
  <row Id="11847" PostId="10228" Text="Is there a problem with bitterness since you're blanching instead of boiling?" CreationDate="2010-12-17T15:28:51.787" UserId="15" />
  <row Id="11848" PostId="6096" Text="Nice article, but it would help if you would provide a brief synopsis here, otherwise it does little more than serve as self promotion." CreationDate="2010-12-17T15:38:56.540" UserId="3418" />
  <row Id="11849" PostId="8505" Score="1" Text="Same lenses same effect. No crying during the chopping. I only realize how hard dicing those onions is while I relax my eyes from the lenses and wear glasses." CreationDate="2010-12-17T16:28:55.143" UserId="1605" />
  <row Id="11850" PostId="10251" Score="1" Text="I do this when I want to remove water, but Cook's Illustrated has noted that most of the flavor is in the gel.  Still, it's useful at times.  Another way to remove the gel and seeds is to whirl tomato slices in a salad spinner." CreationDate="2010-12-17T17:45:52.753" UserId="1816" />
  <row Id="11851" PostId="10152" Text="@Eldros: I've done quite well roasting tomatoes at 350°F for around an hour (maybe up to an hour and a half). This gets you plenty of good flavor, and takes out a lot of water - sometimes I end up adding liquid back in to make soup or sauce. You could check in on them now and then and stop when they've lost enough water for you, though you'll lose some of that roasted flavor, of course." CreationDate="2010-12-17T18:21:14.450" UserId="1672" />
  <row Id="11852" PostId="10250" Text="Nice point, while heating you are getting the direct radiant heat instead of the volume of hot air to do the cooking." CreationDate="2010-12-17T18:21:59.737" UserId="3853" />
  <row Id="11853" PostId="10252" Text="@Andrew - in the past &quot;where can I find...&quot; type of questions have been closed as too localized.  Asking about names for artichoke stalks across the world would be on-topic, but as this question stands I think it may be closed." CreationDate="2010-12-17T20:00:56.127" UserId="1816" />
  <row Id="11854" PostId="10252" Text="Do you have a link to a recipe? I'm just curious, no bearing on the question. My googling has been unsuccessful - though your question is at the top of the list!" CreationDate="2010-12-17T20:02:26.743" UserId="1672" />
  <row Id="11855" PostId="10235" Score="2" Text="You shouldn't inject the brining solution, just a mix of the flavors that you are trying to bring out.  If you want to feature star anise, for example, you should make a marinade or a butter and inject that.  Adding more brine will not have the desired effect." CreationDate="2010-12-17T20:22:46.967" UserId="446" />
  <row Id="11856" PostId="10233" Score="2" Text="If you need butter to help brown a steak, your pan is not hot enough before the meat goes in. When your pan is at the temperatures required to easily cause the Maillard reaction, it's far too hot for butter, as the butter would burn." CreationDate="2010-12-17T20:43:23.233" UserId="3348" />
  <row Id="11857" PostId="10251" Text="I understand some people don't care for the added bitterness of seeds, but not using the whole tomato would feel like an immense waste to me." CreationDate="2010-12-17T21:23:35.907" UserId="3489" />
  <row Id="11858" PostId="10246" Text="Chocolate chip cookies aren't forgiving, either. Definitely pre-heat. This is so we scientifically duplicate the conditions outlined in a recipe. Otherwise, you introduce unknowns as per other comments." CreationDate="2010-12-17T21:32:28.947" UserId="3489" />
  <row Id="11859" PostId="10244" Text="Or the directions don't translate directly to your oven. Still, the point of directions is to have a good approximation, better than running amok without a rudder." CreationDate="2010-12-17T21:34:51.567" UserId="3489" />
  <row Id="11860" PostId="10246" Score="2" Text="@zanlok: Yup, that wasn't intended to be a complete list of things that can go wrong. And of course, scientific duplication of conditions and control of all variables is not *always* important, like with a casserole that bakes for an hour. You just have to know when you can get away with being less precise. (Good general rule for reducing kitchen stress!)" CreationDate="2010-12-17T21:59:27.340" UserId="1672" />
  <row Id="11861" PostId="10198" Text="the extra-hotness of water in the dishwasher will promote rust. gears and blade are not stainless, and will eventually rust. wash by hand and dry thoroughly." CreationDate="2010-12-17T22:01:15.937" UserId="3489" />
  <row Id="11862" PostId="10213" Text="very agreed; don't see the need to wash it all that often." CreationDate="2010-12-17T22:02:36.840" UserId="3489" />
  <row Id="11863" PostId="10174" Text="rust does cause the more friction in the &quot;action&quot;, though. eventually my wife will complain, so we get a new one every 5 years or so." CreationDate="2010-12-17T22:03:45.950" UserId="3489" />
  <row Id="11864" PostId="10246" Text="agreed on the casseroles :)" CreationDate="2010-12-17T22:06:30.893" UserId="3489" />
  <row Id="11865" PostId="10243" Score="1" Text="Just to mention it, the reverse is sometimes true of broiling. I actually like to broil toast, sandwich melts, and even steaks or pork chops in a non-preheated oven." CreationDate="2010-12-17T22:07:03.517" UserId="3489" />
  <row Id="11866" PostId="10244" Score="1" Text="To me, it's more important to *understand* than to follow directions (which is why I don't bake much...). But good point about bounce-back." CreationDate="2010-12-17T23:08:36.733" UserId="3625" />
  <row Id="11867" PostId="10258" Text="Good point about the fat.  I thought I might try adding some tapioca to make up for lost sugar." CreationDate="2010-12-18T01:59:37.483" UserId="194" />
  <row Id="11868" PostId="10258" Text="I don't know for sure if tapioca starch has flavor at all, but it would have been my first guess as a possibility." CreationDate="2010-12-18T02:18:21.143" UserId="3348" />
  <row Id="11869" PostId="10259" Text="Thanks, there are some great ideas there." CreationDate="2010-12-18T03:51:18.733" UserId="194" />
  <row Id="11871" PostId="9052" Text="one of my favorite places uses sesame seeds - a little up higher on the crust as well. try it out for variety sometime, you may get hooked :)" CreationDate="2010-12-18T11:07:23.673" UserId="3489" />
  <row Id="11872" PostId="10048" Text="I was talking canning jars.  My pressure canner mentions buying cans and using those, but I can't imagine." CreationDate="2010-12-18T13:31:20.157" UserId="3479" />
  <row Id="11873" PostId="10265" Text="I'll have to try this. Thanks for the detailed description!" CreationDate="2010-12-18T17:45:52.580" UserId="2569" />
  <row Id="11875" PostId="10261" Text="It may help to visit a friendly pizzeria and ask if you can watch them make dough.  Seeing and feeling it made properly (or any bread for that matter) helps immensely as it gives you an idea of how it should be.  Cookbooks, articles, and TV don't give you that tactile info quite as well. Having worked in a number of pizza places in college, I've never used a recipe (I just remember how good dough feels, and what the basic method is). FWIW, this is a great way to learn any cooking method: donate your time to a local restaurant and see it live." CreationDate="2010-12-18T21:35:53.203" UserId="201" />
  <row Id="11876" PostId="9505" Text="There are other varieties of garlic too (canned + minced/sliced/roasted, chunky dried/roasted, and so on. Each offers a new texture and subtle flavour difference. Try them all :)" CreationDate="2010-12-18T21:39:36.663" UserId="201" />
  <row Id="11877" PostId="10272" Score="1" Text="Awesome. Just... awesome." CreationDate="2010-12-18T22:07:52.670" UserId="3577" />
  <row Id="11878" PostId="9020" Score="1" Text="I was just looking for an excuse to buy a nitrogen tank.  Thanks!" CreationDate="2010-12-18T22:58:09.677" UserId="194" />
  <row Id="11879" PostId="10275" Text="Perfect! I don't know why I didn't think to just chop it finely with a knife! Worked like a charm! Thanks!" CreationDate="2010-12-18T23:21:49.990" UserId="725" />
  <row Id="11880" PostId="10262" Score="2" Text="Nothing wrong with posting a recipe in an answer, but it would be more helpful if you could point out what you consider to be wrong with the original recipe." CreationDate="2010-12-19T00:43:23.303" UserId="41" />
  <row Id="11881" PostId="10276" Text="Can you tell us more about what's in the recipe?  Most of the caramel recipes I'm familiar with either use cream, evaporated milk, or both." CreationDate="2010-12-19T00:45:59.727" UserId="41" />
  <row Id="11882" PostId="5027" Text="My eggs froze outside at ~3 degrees F; unspectacular, just one or two cracks each - and the membrane inside the shell remained intact; when they thawed there was no leaking. I asked a question about what to do with these, though, because the egg yolks were indeed gelatainous. http://cooking.stackexchange.com/q/10280/3418" CreationDate="2010-12-19T00:55:20.387" UserId="3418" />
  <row Id="11883" PostId="10275" Text="If you do want to stick with the grater, I bet you could try holding the chocolate with a pot holder or oven mitt. Keeps heat out; ought to keep it in too. Put a plastic bag over it if it's something you don't want chocolate on, just in case." CreationDate="2010-12-19T01:03:07.490" UserId="1672" />
  <row Id="11884" PostId="10279" Score="2" Text="I'd add clarified butter; that could only make the taste better!" CreationDate="2010-12-19T01:05:47.737" UserId="41" />
  <row Id="11885" PostId="10279" Text="Yes! Do that. Man, I can't believe I haven't thought of that before." CreationDate="2010-12-19T01:30:50.723" UserId="446" />
  <row Id="11886" PostId="10273" Score="1" Text="Are you saying that you want something like a chicago style pie, or are you looking for a more papa johns style thick edge crust?" CreationDate="2010-12-19T02:28:53.187" UserId="446" />
  <row Id="11888" PostId="10287" Text="I basically do the second option but I don't even bother with a lid, I just use a wooden spoon or something similar; it's normally not necessary to get rid of every last drop of fat." CreationDate="2010-12-19T02:30:27.397" UserId="41" />
  <row Id="11890" PostId="10275" Text="Even without the warmth of a hand, I'd still be concerned about the friction with the grater melting the chocolate. Of course it all depends on how warm it is in your kitchen." CreationDate="2010-12-19T03:04:58.027" UserId="3779" />
  <row Id="11891" PostId="10276" Text="It's the fresh dairy products version of Peter Greweling's caramel recipe from Chocolate and Confections. It also contains cream, but whole milk is almost 50% of the recipe. I believe the evaporated or sweetened condensed milk versions are more common, since they take less time to cook." CreationDate="2010-12-19T03:09:14.407" UserId="3779" />
  <row Id="11893" PostId="10279" Score="1" Text="I'm not so sure they will be &quot;thinner&quot;. The main determinant of texture in a caramel is the temperature it is cooked too; almost all of the water will have been cooked off and what is left is the compounds from cooking the sugar, and the fat. With less fat, if anything I think they will be harder. To take the idea to the extreme, think of the caramel made from just sugar and no other ingredients. It is rock hard at room temperature. I heartily agree it won't taste as good though!" CreationDate="2010-12-19T04:25:06.650" UserId="1393" />
  <row Id="11894" PostId="10239" Text="That's exactly what I did, but it didn't make a difference. I couldn't taste any of the flavour in the meat." CreationDate="2010-12-19T04:36:52.723" UserId="124" />
  <row Id="11895" PostId="10238" Text="Not brining long enough may have been part of the problem. I had less time to brine than usual for this bird." CreationDate="2010-12-19T04:38:09.603" UserId="124" />
  <row Id="11896" PostId="10235" Text="Thanks @justkt and and @sarge_smith. Perhaps I'll try that for Christmas dinner this year :)" CreationDate="2010-12-19T04:38:45.110" UserId="124" />
  <row Id="11897" PostId="10273" Text="@sarge: Definitely not deep-dish Chicago-style, though that's delicious too. Papa Johns is pretty close. (I'm actually thinking of a specific pizza place I remember from my hometown, but that won't help anyone answer.)" CreationDate="2010-12-19T05:06:46.723" UserId="1672" />
  <row Id="11898" PostId="10288" Text="When I really want to get all the grease out, this is what I do.  Especially if I'm working on other stuff at the same time and don't want to take the time to drain any other way.  Most of the time I do what Rob suggested and use a lid as that's one less dish to clean." CreationDate="2010-12-19T05:25:40.320" UserId="3234" />
  <row Id="11899" PostId="10131" Score="1" Text="Chocolate chips melt differently because they often include fats other than cocoa butter. Many of the more expensive brands of chocolate chips are pure chocolate and may be used identically to baking chocolate. The trick is to to read the ingredients." CreationDate="2010-12-19T05:39:33.493" UserId="3779" />
  <row Id="11900" PostId="10291" Text="I just checked On Food and Cooking (http://amzn.to/fcwQGL), and while there are quite a few pages on tea history and styles, there isn't a ton of info about ideal infusion technique. I'm know that Modernist Cuisine (http://amzn.to/f3qFWR) has a very in-depth chapter on coffee technique but I haven't heard whether it covers tea in detail." CreationDate="2010-12-19T06:22:18.187" UserId="1393" />
  <row Id="11901" PostId="10152" Text="I didn't use your method, so yours is not accepted answer, but you deserve at least a +1 for the innovative way. If I have the occasion I'll have to try eat and see if it makes a difference." CreationDate="2010-12-19T06:56:07.700" UserId="3392" />
  <row Id="11902" PostId="10151" Text="Sweetening the soup was just what I needed!" CreationDate="2010-12-19T06:57:01.770" UserId="3392" />
  <row Id="11903" PostId="10291" Text="@Michael Good point about Modernist Cuisine. Coffee tends to get a lot of attention on this front because it's hard to get right, while it's pretty easy to get an acceptable cup of tea. Still, I'm confident there's lots of room for improvement here." CreationDate="2010-12-19T09:20:49.437" UserId="3894" />
  <row Id="11904" PostId="583" Text="That explains why a food processor is much worse for this than cutting them with a knife: it's blunter." CreationDate="2010-12-19T15:36:23.090" UserId="1149" />
  <row Id="11905" PostId="10296" Text="Where did you read that cast aluminum was durable?  That's not generally one of the characteristics of aluminum, especially as compared with iron." CreationDate="2010-12-19T16:55:13.787" UserId="41" />
  <row Id="11906" PostId="10296" Text="P.S. I changed the title to say &quot;aluminum&quot; - I know that *aluminium* is the correct British spelling but want to make sure that this shows up in search results for the former, so please leave that particular edit." CreationDate="2010-12-19T16:59:17.510" UserId="41" />
  <row Id="11908" PostId="10296" Text="@Aaronut, Under certain conditions there is a tendency for cast iron to crack while cast aluminium will just slightly deform, cast aluminium is more malleable than cast iron unless some new metallurgical process has changed this. Cast iron will rust,enamelled cast iron will chip,I have not said cast aluminium is more durable than iron, under some careless use conditions cast aluminium will fare better than cast iron,there are other abuse cases where the cast iron material will fare better.I am not referring to normal low gauge aluminium which is more susceptible to warping." CreationDate="2010-12-19T18:59:17.627" UserId="3416" />
  <row Id="11909" PostId="10296" Text="American English is OK with me." CreationDate="2010-12-19T19:01:34.520" UserId="3416" />
  <row Id="11910" PostId="10172" Text="I tried using the rice cooker, and it worked out great. I will be bringing it along with me for my potluck. Thanks for the great idea!" CreationDate="2010-12-19T20:10:56.423" UserId="32" />
  <row Id="11911" PostId="10298" Text="Welcome bmillare!  Recipe requests are off-topic here although so-called &quot;restaurant mimicry&quot; questions are fine.  I've edited your question so that it won't be closed; however, it would help a lot if you can explain more about the flavour of the sauce for the benefit of those less familiar with it, and would help even more if you can describe any prior attempts and how the results were &quot;off&quot;." CreationDate="2010-12-19T20:40:43.443" UserId="41" />
  <row Id="11912" PostId="4708" Score="2" Text="@Att - I have to ask, what would be the benefit of cooking in your dish washer?" CreationDate="2010-12-19T21:03:13.913" UserId="2984" />
  <row Id="11913" PostId="10291" Text="I'm not sure if there's an &quot;objectively best&quot; way to prepare tea (since some people like different flavors). I'm interested to see what people have to say about this though." CreationDate="2010-12-19T22:53:55.170" UserId="152" />
  <row Id="11914" PostId="10296" Score="1" Text="To make it show up in search results you need **both** spellings. Google for reasons best known to itself differentiate them" CreationDate="2010-12-19T23:03:11.307" UserId="3203" />
  <row Id="11915" PostId="10304" Text="I think I will go with what you suggest, I will get a Lodge seasoned cast iron for roasts and find something from Cuisinart for sugar caramelization, thanks." CreationDate="2010-12-19T23:05:44.720" UserId="3416" />
  <row Id="11916" PostId="10302" Text="I have seen cast aluminium pots abused badly and have still remained in use for long times but that was before I became involved with cooking so I did not examine these close up or ask any questions or checked the performance of them afterwards so I will not argue too much about that, you have been helpful, thanks." CreationDate="2010-12-19T23:18:00.700" UserId="3416" />
  <row Id="11917" PostId="10297" Text="Due to lack of paperbags I will store the bread in towels overnight. Tomorrow I'll report on how that turned out!" CreationDate="2010-12-19T23:24:10.807" UserId="3896" />
  <row Id="11918" PostId="10303" Score="1" Text="I will try the &quot;cut-side down&quot; method tomorrow on halt a loaf!" CreationDate="2010-12-19T23:25:20.460" UserId="3896" />
  <row Id="11919" PostId="10313" Text="But is that in a kitchen with oven(s) going? Room temp in my house, 66F, wasn't sufficient to get the dough to rise." CreationDate="2010-12-19T23:26:38.197" UserId="1259" />
  <row Id="11920" PostId="10312" Text="Fantastic, thanks! One problem I've had w/ a lot of stuff: lots of food freezes great, but if I want a salad *right away*, there's no great way to unfreeze stuff fast. Putting it in the microwave seems downright weird, and waiting for it to thaw takes forever. Thoughts? Anyone?" CreationDate="2010-12-20T00:03:16.870" UserId="3903" />
  <row Id="11921" PostId="10305" Text="Hadn't seen the cookware-specific one. Thanks!" CreationDate="2010-12-20T00:07:30.987" UserId="3900" />
  <row Id="11922" PostId="10313" Score="1" Text="@yossarian 66F is not really warm enough to get it to rise at the speed you want.  75F should be considered the minimum generally, unless you want it to raise very slowly." CreationDate="2010-12-20T01:15:23.280" UserId="3432" />
  <row Id="11923" PostId="9761" Text="Another great taste: Nutella (Chocolate/Hazelnut spread, not sure if it's well known outside of Europe) with Salami. You have the nutty sweetness of the Nutelle and the salty savoriness of the salami. Very nice. Or Watermelon and Bacon." CreationDate="2010-12-20T02:19:37.397" UserId="3560" />
  <row Id="11924" PostId="10316" Text="I should add that there's really no &quot;proper&quot; temperature to rise. Rise is caused by yeast converting sugars into gas (and alcohol), but a lot of warm rises shoot for about 25 to 30 C. Some people say that a slower, cooler rise makes for a more complexly flavored bread, but that hasn't been my experience with straight doughs. (Older yeasts in starters like levain or sourdough, though, definitely change the flavor.)" CreationDate="2010-12-20T02:41:21.227" UserId="3893" />
  <row Id="11925" PostId="1060" Text="Technically correct, but why do all this when you can just microwave it?" CreationDate="2010-12-20T03:00:55.430" UserId="1502" />
  <row Id="11926" PostId="1074" Text="The vent is not really necessary. Just use ordinary glad wrap (also called cling film or saran wrap) over an ordinary bowl (glass or other microwave safe material)." CreationDate="2010-12-20T03:03:33.307" UserId="1502" />
  <row Id="11927" PostId="9657" Text="I think the answers in the linked question should help you.  There are some online resources there as well as dead-tree books (i.e. Cooking for Engineers)." CreationDate="2010-12-20T03:04:10.663" UserId="41" />
  <row Id="11928" PostId="1279" Text="And not nearly as good, fast or convenient as the microwave." CreationDate="2010-12-20T03:05:17.393" UserId="1502" />
  <row Id="11929" PostId="10315" Text="Could someone edit the spelling of &quot;meatt&quot; in the title?" CreationDate="2010-12-20T03:36:44.130" UserId="2416" />
  <row Id="11930" PostId="10312" Score="1" Text="I defrost my diced-and-frozen peppers/onions/veggies by placing the amount I want into a Ziploc bag, then putting the bag in a bowl full of the hottest water my tap can make (which isn't boiling but it pretty hot).  I keep them submerged for a few minutes, ten at max for most things.  Depending on what you're defrosting, this is generally a fast method.  Worth noting: if you're freezing diced things yourself, freeze them flat on a sheet pan, *then* when they're frozen, put them in bags in the freezer.  This way you can portion them easier." CreationDate="2010-12-20T03:42:59.757" UserId="1236" />
  <row Id="11931" PostId="9657" Text="Thanks. When I typed the question, the auto-suggestions didn't really help me out." CreationDate="2010-12-20T05:01:47.397" UserId="3560" />
  <row Id="11932" PostId="10305" Text="I use (the regular) BKF whenever my All-Clad gets some build-up. Works great." CreationDate="2010-12-20T05:12:50.113" UserId="1393" />
  <row Id="11933" PostId="10218" Text="-1? any explanation?" CreationDate="2010-12-20T05:35:19.900" UserId="3856" />
  <row Id="11934" PostId="10312" Score="2" Text="If you really want speed. Portion out all the frozen bits for one salad serve into a zip lock and re-freeze. A great way to chop down catering size bags of frozen goodies. Then take a single serve bag and defrost as per @stephennmcdonald above (a serve would be cold but very edible in five minutes). That gives you five minutes to wash and prepare the fresh bits into a bowl. I always like my pumpkin and sunflower seeds freshly roasted (you can cheat in the nukeulator) so there goes a few more minutes" CreationDate="2010-12-20T06:19:25.583" UserId="3203" />
  <row Id="11935" PostId="10279" Text="@micheal after further research, you are correct. Answer changed in light of invalidated personal experience." CreationDate="2010-12-20T08:32:27.323" UserId="446" />
  <row Id="11936" PostId="10271" Text="Thank you! I will try them next time. I'm marking this question as answered now. However, other people still can provide their favorite pages." CreationDate="2010-12-20T08:45:06.343" UserId="3886" />
  <row Id="11937" PostId="10239" Text="@MM, wow, this is a tough bird to crack.lol. If you are not getting the flavor, there just could be too much bird and not enough other stuff. Many marinades and brines do impart a very subtle flavor. You could double or triple the quantities of the herbs/ other flavor components. Since it is in a brine, it won't overwhelm the preparation, especially if you are not getting it now." CreationDate="2010-12-20T13:09:39.603" UserId="3853" />
  <row Id="11938" PostId="10241" Text="nice idea, add the component to the stuffing, a sauce, etc..." CreationDate="2010-12-20T13:10:39.803" UserId="3853" />
  <row Id="11939" PostId="10334" Text="You can also remove all of the beef from the pan onto a plate with a paper towel and press to sop from both sides." CreationDate="2010-12-20T13:39:11.840" UserId="1816" />
  <row Id="11940" PostId="10326" Text="possible duplicate of [Garlic Powder vs Garlic](http://cooking.stackexchange.com/questions/9501/garlic-powder-vs-garlic)" CreationDate="2010-12-20T14:08:44.123" UserId="2047" />
  <row Id="11941" PostId="10330" Score="3" Text="I assume you meant US when you used UK above, as caster sugar is definitely finer than US granulated sugar. I agree that it would be fine to use, though I think I'd want to measure by weight rather than volume as caster sugar, being finer, would probably give more sugar for a given measured volume than coarser granulated sugar." CreationDate="2010-12-20T14:41:42.573" UserId="3348" />
  <row Id="11942" PostId="10338" Score="2" Text="Also of note from the same article is the Royal Society of Chemistry's [How to Make the Perfect Cup of Tea](http://www.rsc.org/pdf/pressoffice/2003/tea.pdf)." CreationDate="2010-12-20T14:46:31.477" UserId="1816" />
  <row Id="11943" PostId="10336" Text="There's always the old camping stand-by: Hot dogs on a stick" CreationDate="2010-12-20T14:49:46.183" UserId="1148" />
  <row Id="11944" PostId="10292" Text="I buy the extra lean or lean ground beef just because that is all that is usually available, but it still tends to render off a good amount of fat." CreationDate="2010-12-20T15:49:26.803" UserId="3478" />
  <row Id="11945" PostId="10315" Score="4" Text="Sentence construction pedant answer: I'm pretty sure it's impossible to cook utensils with raw meat, safely or otherwise." CreationDate="2010-12-20T15:58:25.343" UserId="3348" />
  <row Id="11946" PostId="10292" Score="1" Text="@duchessofstokesay: Next time you do this, drain it into a clear container and let it set a few minutes. I suspect you'll see what you pour off separate into two layers. If you're getting a lot of &quot;run off&quot; from your ground meat even when it's lean, you might be pouring off juices that cook out of the meat along with the fat. Ideally you want to keep those and cook them down so that flavor stays with the meat. Next time, try cooking longer before draining, to reduce those juices, and see if the volume of what you thought was fat doesn't go way down." CreationDate="2010-12-20T16:02:28.843" UserId="3348" />
  <row Id="11947" PostId="10315" Score="4" Text="To the &quot;never ever let any raw meat utensil touch a cooked meat utensil&quot; crowd answering, I have a serious question: Let's say you're making ground beef.  You put the raw beef in the pan and stir it with a spatula.  Two minutes later you stir it again.  Then again, repeating until it's cooked.  Each step of the way the meat is progressively less raw, but it isn't until the final stir that it's fully cooked and &quot;safe&quot;.  I'm curious, do you use a new spoon each time?  It sounds like that's what most of the answers are saying, and that seems over the top to me." CreationDate="2010-12-20T16:02:54.587" UserId="1236" />
  <row Id="11948" PostId="10341" Text="Its a spicy fried rice, with lots of other things such as onions, prawns, egg etc in it.  I've previously had it with small pieces of chicken in, but this is a recipe my father has dug up.  Maybe they just mean diced beef - that would certainly work - just wondered if 'shredded steak' was a known cooking term was all." CreationDate="2010-12-20T16:02:58.137" UserId="3914" />
  <row Id="11949" PostId="10341" Score="4" Text="I also think there is a problem with the translation. I am pretty sure it should read &quot;finely sliced&quot;." CreationDate="2010-12-20T16:04:15.657" UserId="3756" />
  <row Id="11950" PostId="10315" Text="FWIW, I'm careful about raw meat vs cooked, don't get me wrong.  I'm just asking how people deal with the in between stage." CreationDate="2010-12-20T16:04:36.690" UserId="1236" />
  <row Id="11951" PostId="10293" Score="1" Text="If you like the center of the crust a bit thicker also, you can dock the crust with a fork and give it 5 minutes without toppings, then add the toppings and put it back to finish the pizza.  Bakes the thick dough more completely without the sauce on it." CreationDate="2010-12-20T16:06:02.760" UserId="3479" />
  <row Id="11952" PostId="10341" Score="2" Text="And lest we go overboard, let's not forget we're talking fried rice here--any way you like your beef is fine as long as you're able to cook it according to directions. Cubes, paper-thin slices, ground, whatever." CreationDate="2010-12-20T16:07:27.890" UserId="3348" />
  <row Id="11953" PostId="10318" Text="as a relatively new user, any ideas why a q like this gets a down-vote? is it not the 'right' kind of question?" CreationDate="2010-12-20T16:08:48.247" UserId="3853" />
  <row Id="11954" PostId="10343" Score="1" Text="When you are without power you also might be bored enough to want something time consuming to keep you entertained and busy.  It's person-dependent." CreationDate="2010-12-20T16:30:55.727" UserId="1816" />
  <row Id="11955" PostId="10345" Text="The white stuff is called &quot;pith&quot;." CreationDate="2010-12-20T16:32:30.777" UserId="3577" />
  <row Id="11956" PostId="10345" Text="ah, yes. thank you." CreationDate="2010-12-20T16:33:06.343" UserId="814" />
  <row Id="11957" PostId="10346" Text="My mother has our family's beef jerky recipe, and it calls for sticking it in the oven. Unfortunately I don't have the recipe so I can't give you any pointers on how to go about doing it, but I know that it is possible. =)" CreationDate="2010-12-20T16:52:37.350" UserId="3478" />
  <row Id="11958" PostId="10343" Text="having been a boyscot I'm filimar with the foil-packets... we used to call them 'skunks', since they really stunk if the foil broke in the fire. - but great idea about the apple" CreationDate="2010-12-20T17:05:04.903" UserId="3852" />
  <row Id="11959" PostId="10336" Text="yeah, marshmellows were my first thought, and hot dogs a quick second, but then i thought...'I should be able to do better than a hot-dog' so we had those for lunch the next day." CreationDate="2010-12-20T17:06:28.490" UserId="3852" />
  <row Id="11960" PostId="10315" Text="@bikerboy, HA! cooking is an adjective modifying utensils, not a verb!" CreationDate="2010-12-20T17:10:43.800" UserId="1259" />
  <row Id="11961" PostId="10318" Text="Take a look at the FAQ--the first thing is about what is and is not a proper question here. You'll see that this doesn't really fit any of the stated &quot;acceptable&quot; categories. I'm not as particular about that as some, though, so I just answered." CreationDate="2010-12-20T17:46:57.020" UserId="3348" />
  <row Id="11962" PostId="10295" Text="In theory this could have been interpreted as a &quot;flavour pairing&quot; question but as worded it's essentially a poll, which is confirmed by the answers being submitted.  I'm closing this now; if you can reword it into something with a bit more substance then I'm sure one of us will be happy to reopen it." CreationDate="2010-12-20T17:48:20.137" UserId="41" />
  <row Id="11963" PostId="10338" Text="@justkt: I actually like the RSC's version better because it attempts to explain a few of the directives." CreationDate="2010-12-20T17:54:53.717" UserId="41" />
  <row Id="11964" PostId="10338" Text="I can't believe I wasn't following this process, and still managed to make tea! I'll have to get a white porcelain or glazed pot with a partly serrated edge...." CreationDate="2010-12-20T17:55:12.507" UserId="1138" />
  <row Id="11965" PostId="10315" Text="Yossarian: Good questions but you *really* need to work on your titles!" CreationDate="2010-12-20T18:05:34.983" UserId="41" />
  <row Id="11966" PostId="10352" Score="1" Text="Mmm, Dendarii Mountain Maple Mead..." CreationDate="2010-12-20T18:06:17.397" UserId="2569" />
  <row Id="11967" PostId="10078" Text="Awesome recipe! After mixing in the lard and tasting, I was convinced so I cut down your suggested simmering from 1 hour to about 38 seconds and just mashed the beans with a spatula instead. nom nom!" CreationDate="2010-12-20T18:14:16.487" UserId="3722" />
  <row Id="11968" PostId="10315" Text="@yossarian: I found becoming vegan totally solved this problem. ;-)" CreationDate="2010-12-20T18:15:52.427" UserId="3432" />
  <row Id="11969" PostId="10338" Text="@Aaronut - the full standard might explain some things, but the wikipedia summary certainly doesn't.  The standard is here: http://www.iso.org/iso/iso_catalogue/catalogue_tc/catalogue_detail.htm?csnumber=8250" CreationDate="2010-12-20T18:19:02.893" UserId="1816" />
  <row Id="11970" PostId="10315" Text="Incidentally, &quot;candied bacon&quot;! I have a few English friends living in the US and they moan most about bacon, it is such a savoury thing here.  To the point a friend of mine who was coming back for Christmas had the following sequence of status updates: *&quot;... has 48 hours to bacon.&quot;; &quot;... should probably start packing for his trip to have bacon.&quot;; &quot;... has checked in for his bacon expedition.&quot;...* LOL" CreationDate="2010-12-20T18:20:44.187" UserId="3432" />
  <row Id="11971" PostId="10353" Text="I'll have to try freezing it when I get home. I haven't simply ignoring most of the pith and maybe taking off the large easy pieces. I'll try that out. And it's not like I make the smoothies very thin either, I do make them very thick but still drinkable without a straw or spoon." CreationDate="2010-12-20T18:29:25.370" UserId="814" />
  <row Id="11972" PostId="6184" Score="2" Text="Artificial sweeteners will not work if you need the sugar to feed yeast or bacteria, have a preservative effect, retain moisture, or react chemically (ie: caramelize). If it is just there to be sweet, go for it." CreationDate="2010-12-20T18:32:30.340" UserId="1295" />
  <row Id="11973" PostId="10208" Score="1" Text="found that tub at BB&amp;B this weekend, Thanks" CreationDate="2010-12-20T18:46:44.260" UserId="3852" />
  <row Id="11974" PostId="10326" Score="1" Text="The other question did not have a ratio." CreationDate="2010-12-20T18:51:00.633" UserId="1295" />
  <row Id="11975" PostId="10326" Score="5" Text="I think the important thing here is to remember you can never add to much garlic." CreationDate="2010-12-20T19:58:39.093" UserId="3892" />
  <row Id="11976" PostId="10359" Text="Gotta try that...." CreationDate="2010-12-20T20:05:21.463" UserId="3625" />
  <row Id="11977" PostId="10341" Text="@ bike right on... any recipe should have room for you to adapt as needed" CreationDate="2010-12-20T20:05:55.437" UserId="3853" />
  <row Id="11978" PostId="10356" Text="This is one of the reasons I use whole peppercorns in my beef stew--yum!" CreationDate="2010-12-20T20:07:33.223" UserId="3625" />
  <row Id="11979" PostId="10315" Text="I use one utensil to place the meat in its raw form. Then The cleaned utensil will be used for the turning of the meat, yes it is the same one, not cleaned throughout the process. I only use it for the meat. When I am done it is cleaned again. Just on habit I will clean it during the cooking, but more out of habit than because I worried about anything." CreationDate="2010-12-20T20:08:14.500" UserId="3892" />
  <row Id="11980" PostId="10338" Text="An ISO standard is certainly more than I hoped for - thanks, and thanks justkt! '2g per 100ml of water' explains the seeming variance in recommended tea quantities, too, though I still wonder how much variance should be allowed for tea leaf size." CreationDate="2010-12-20T20:13:59.190" UserId="3894" />
  <row Id="11981" PostId="7781" Score="1" Text="Microwave on defrost or slightly higher, and then every minute stop the microwave and remove the defrosted parts, return frozen part and continue. You can perfectly defrost ground beef without cooking it this way" CreationDate="2010-12-20T20:15:34.570" UserId="3203" />
  <row Id="11982" PostId="10359" Text="Most fireplace used as stove tops effectively emulate a slow cooker. If the top heat dispersion grill can be removed you may have a medium heat stove top" CreationDate="2010-12-20T20:25:36.670" UserId="3203" />
  <row Id="11983" PostId="10286" Text="I was told that it is not necessary to thaw them out, just don't have them on to high of a boil when putting them in." CreationDate="2010-12-20T20:59:27.077" UserId="3892" />
  <row Id="11984" PostId="10315" Text="@Aaronut, I'd been drinking heavily when I asked these." CreationDate="2010-12-20T21:12:59.520" UserId="1259" />
  <row Id="11985" PostId="10315" Text="@Orbling. Talk about cutting off your nose to spite your face. Your solution is worse than my problem! And I'm English, living in the US. Your friends are crazy. English bacon has nothing, NOTHING, on American bacon. Period." CreationDate="2010-12-20T21:20:29.953" UserId="1259" />
  <row Id="11986" PostId="10315" Text="@yossarian: Everyone I know disagrees, bacon is savoury, not sweet. lol" CreationDate="2010-12-20T21:22:03.913" UserId="3432" />
  <row Id="11987" PostId="10315" Text="@orbling, my bacon normally is savory. Maybe they should stop buying the maple bacon and get some more up brand stuff, like Boar's Head or, even better, mail order some Benton's. I hate English bacon. It's a floppy, fatty mess. Gross." CreationDate="2010-12-20T21:25:15.830" UserId="1259" />
  <row Id="11988" PostId="10337" Score="1" Text="The important thing for foil packet cooking is cutting items to the correct size -- you don't want the meat overcooking while the potatoes still need another 20 min of cooking." CreationDate="2010-12-20T21:48:40.913" UserId="67" />
  <row Id="11989" PostId="10342" Text="And it helps to pop the meat into the freezer for about 30 min before you slice -- it'll firm up to make it easier to slice thinly (but be careful about freezing it for too long, or it'll be like trying to shave a brick)" CreationDate="2010-12-20T21:55:02.390" UserId="67" />
  <row Id="11990" PostId="10315" Text="@yossarian: Ah, well there in lies the issue - you do not like bacon. ;-)" CreationDate="2010-12-20T21:57:01.293" UserId="3432" />
  <row Id="11991" PostId="10361" Score="1" Text="I used to do a recipe with condensed mushroom soup mixed with sausages and pasta, covered with grated cheddar and baked.  It was great.  Baking the rice doesn't sound ideal to me, I think I would partially cook the breast, fry some mushrooms, put them in a pot with the soup and cook through, then pour over cooked rice." CreationDate="2010-12-20T21:59:26.953" UserId="3432" />
  <row Id="11992" PostId="10315" Text="@orbling. Here I am, sucked in to a conversation about meat with a vegan. Again! You'd think I'd learn. ;o)" CreationDate="2010-12-20T22:02:10.883" UserId="1259" />
  <row Id="11993" PostId="10315" Text="@yossarian: Well I'm a reformed carnivore, I ate so much of the stuff in the past I figured I was up to quota. ;-)" CreationDate="2010-12-20T22:08:33.673" UserId="3432" />
  <row Id="11994" PostId="10363" Score="1" Text="It's the same problem with poutine here in Canada; most people (including restaurants) just can't get the cheese curds right, they're supposed to squeak on the teeth.  I don't really have any experience with paneer, but generally the squeak is an issue of freshness more than anything else." CreationDate="2010-12-20T22:36:35.050" UserId="41" />
  <row Id="11995" PostId="8827" Text="I have a bottle of peanut oil that has turned into &quot;slush&quot; in the fridge. It is not a problem because it re-liquefies in a minute or two." CreationDate="2010-12-21T00:03:37.480" UserId="1295" />
  <row Id="11996" PostId="10365" Text="As I didn't fail to mention, I tried natural milk as well but no difference there. Interestingly, the results I get look exactly like the &quot;fail&quot; section at the website you provided. I must ask my friend if the milk was heat-treated in any way before he gave it to me. Also, I kept it in a fridge a couple of days before curdling, I'm wondering if it could have an influence. Also, now I'm wondering: what is the difference between paneer and mozarella?" CreationDate="2010-12-21T01:57:18.647" UserId="3919" />
  <row Id="11997" PostId="10361" Text="Don't season your rice! Your condensed soup is going to be extremely salty, even more so once it's been condensed in the oven. Other than that, it sounds like every quick casserole I ever ate growing up, not mind-blowing, but some great comfort food." CreationDate="2010-12-21T03:37:22.627" UserId="446" />
  <row Id="11998" PostId="10367" Text="Yes... But you may want to reword ypour question. Recipe requests are off topic. If you post a recipe or something you're thinking of trying, we can help explain or maybe help you improve it." CreationDate="2010-12-21T05:25:41.903" UserId="231" />
  <row Id="11999" PostId="4344" Score="1" Text="This is a just one example of the main general difference between good home-cooked food and restaurant food: More fat/oil. You'd never dump a whole bunch of fat in your own food, but you'll still buy it from a restaurant because you don't know they've put it in - and it tastes delicious." CreationDate="2010-12-21T05:29:57.093" UserId="1502" />
  <row Id="12000" PostId="4344" Text="A healthier and more delicious alternative (and quite &quot;authentic&quot; for some curries) is yoghurt. Most curries taste about twice as good with some yoghurt mixed it. It's seriously like magic." CreationDate="2010-12-21T05:31:27.013" UserId="1502" />
  <row Id="12001" PostId="10338" Text="Hm, it's close-but-not-quite: &quot;This standard is not meant to define the proper method for brewing tea, but rather how to document tea brewing procedure so sensory comparisons can be made.&quot; - so this would be an excellent resource for anyone wanting to make the sort of experiments whose results I'm interested in. :)" CreationDate="2010-12-21T05:31:35.330" UserId="3894" />
  <row Id="12002" PostId="10323" Text="The supertasters link is fascinating, though not sure if I fit the bill or not - the foods list is not an exact match. I am known for eating a lot of ice-cream, though..." CreationDate="2010-12-21T05:40:40.630" UserId="1502" />
  <row Id="12003" PostId="10318" Text="Interesting - I thought most food-related questions were on-topic, though the current FAQ seems to focus on cooking..." CreationDate="2010-12-21T05:42:01.190" UserId="1502" />
  <row Id="12005" PostId="10352" Score="1" Text="can you describe the fermented syrup? How does it smell / taste / look?" CreationDate="2010-12-21T05:56:26.780" UserId="3418" />
  <row Id="12006" PostId="10367" Text="I've made a lot of assumptions in editing your question; however, as it was originally worded I would have had to close it.  If my assumptions are wrong then please feel free to make the appropriate corrections - just please make sure that it's not worded as a recipe request, as those are off-topic here.  Thanks!" CreationDate="2010-12-21T06:27:32.170" UserId="41" />
  <row Id="12007" PostId="10315" Text="Ah, you guys talk about bacon all you want, but there ain't no bacon like Canadian bacon." CreationDate="2010-12-21T06:28:28.567" UserId="3892" />
  <row Id="12008" PostId="4038" Text="Funny I am not sure what you guys are talking about. We only have pasteurized milk in Canada, that I know of. Unless you are talking about milk in tetra pack style boxes. That stuff is only for camps, somewhere without reliable refrigeration. I'm sure when I tasted it I thought powdered milk was better." CreationDate="2010-12-21T06:42:51.110" UserId="3892" />
  <row Id="12009" PostId="10367" Text="Apologies, first question I've ever posted.  I would say your assumptions are spot on, I am really looking for some pointers in making  a nice sticky rice, not a recipe.  Thanks." CreationDate="2010-12-21T13:50:27.523" UserId="3630" />
  <row Id="12010" PostId="10329" Text="related : http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca   (and I just added that one)" CreationDate="2010-12-21T14:08:58.673" UserId="67" />
  <row Id="12011" PostId="8335" Text="Tried again with a burst of heat from the broiler and then 375 degrees F, no long time afterwards.  Came out almost as good as the original.  Even though I've read that it doesn't make a major difference, I basted the bird in its own juice every 10 minutes.  We also let it rest for at least 10 minutes afterwards.  Next time I may try long and slow at 250 degrees F for a while and see how that goes." CreationDate="2010-12-21T14:24:08.500" UserId="1816" />
  <row Id="12013" PostId="10380" Score="4" Text="I will also say that I prefer the oven to make bacon.  It is easier to control and get the temperature closer to what you expect." CreationDate="2010-12-21T15:04:07.397" UserId="3760" />
  <row Id="12014" PostId="10360" Text="I will try this over the holiday break and report back.  Sounds delicious!" CreationDate="2010-12-21T15:04:42.107" UserId="3760" />
  <row Id="12015" PostId="10375" Text="This should probably have a &quot;cuisine&quot; tag, but I'm not sure which cuisine it is... can you comment?" CreationDate="2010-12-21T15:22:35.853" UserId="41" />
  <row Id="12016" PostId="10374" Text="Note that &quot;sticky rice&quot; is often sold in Asian markets as *glutinous rice*." CreationDate="2010-12-21T15:24:30.687" UserId="41" />
  <row Id="12017" PostId="10380" Score="3" Text="I do it stovetop all the time, or in the George Foreman grill.  Just don't use high heat!  Most packages of bacon will say medium heat, unless they're &quot;instant&quot; bacon (which could be the problem here)." CreationDate="2010-12-21T15:36:31.250" UserId="41" />
  <row Id="12018" PostId="10382" Score="7" Text="Why would one use olive oil to cook bacon?  Bacon already has more than enough fat to cook itself." CreationDate="2010-12-21T15:37:30.513" UserId="41" />
  <row Id="12019" PostId="10382" Score="1" Text="Only if needed." CreationDate="2010-12-21T15:42:35.773" UserId="3930" />
  <row Id="12020" PostId="10360" Text="I have tried a few different soya sauces and find the best to be China Lilly. Don't add any salt, the sauce leaves it salty enough." CreationDate="2010-12-21T16:18:53.557" UserId="3892" />
  <row Id="12021" PostId="10368" Text="Thanks! Appreciate the tips." CreationDate="2010-12-21T16:53:15.627" UserId="3861" />
  <row Id="12022" PostId="10364" Text="Looks like a tasty recipe! I'll have to try it sometime soon." CreationDate="2010-12-21T16:53:54.627" UserId="3861" />
  <row Id="12023" PostId="10370" Text="I always forget about jars of minced garlic and the like.  I usually end up just using garlic powder because I don't feel like messing with chopping a clove.  Yum Garlic!" CreationDate="2010-12-21T16:55:15.047" UserId="3861" />
  <row Id="12024" PostId="10353" Text="+1 for truth. plus, your fingers will go numb in the 20 minutes it takes to peel the stupid thing (experience :p)" CreationDate="2010-12-21T16:56:12.053" UserId="2574" />
  <row Id="12025" PostId="10365" Text="In India, Paneer is usually made from buffalo milk. I don't have a source for this, but Buffalo milk has higher cream content, and that helps to make firm paneer. UHT or Cow milk will always result in not-so-good paneer." CreationDate="2010-12-21T16:57:48.887" UserId="3582" />
  <row Id="12026" PostId="10384" Text="Agreed with all points flavor as far as conventional wisdom. Since I can't handle fully rare myself, I'd still go for med-rare if you're talking steaks. Also, prime rib is somewhat more generally acceptable for company more into the medium range, in my experience. Depends on who you're serving. Most vendor [websites](http://www.allenbrothers.com/beef.html) advertising prime beef display it seared." CreationDate="2010-12-21T17:23:49.370" UserId="3489" />
  <row Id="12028" PostId="10375" Text="@Aaronut - the question says Flemish and Dutch, and giving the spelling, I think one of the two or both applies." CreationDate="2010-12-21T17:37:14.110" UserId="1816" />
  <row Id="12029" PostId="10375" Text="@justkt: Yes, I'm just not sure which." CreationDate="2010-12-21T17:51:13.827" UserId="41" />
  <row Id="12030" PostId="10377" Score="1" Text="I have some tips in my answer on this question: http://cooking.stackexchange.com/questions/5042/does-bacon-need-to-be-fried-until-crisp/5046#5046 ... As with other answerers, I believe the most likely culprit is too hot of a pan.  I definitely recommend starting with a cold pan, or at least a pan on lower heat, and cook the bacon lower and slower.  But baking is by far the easiest/most foolproof way!" CreationDate="2010-12-21T18:47:20.387" UserId="1236" />
  <row Id="12031" PostId="10390" Score="2" Text="Would saffron be the key to the color of the rice?" CreationDate="2010-12-21T19:28:49.263" UserId="1816" />
  <row Id="12032" PostId="10390" Score="4" Text="@justkt, saffron certainly does turn rice yellow, but I'd be stunned if these street carts were using such an expensive spice in their $5 fast food. Turmeric is also bright yellow (http://images.google.com/images?q=turmeric+rice) and much cheaper. I have no idea what's in the orange rice, though - quite possibly food coloring!" CreationDate="2010-12-21T19:59:04.790" UserId="3345" />
  <row Id="12033" PostId="10390" Text="Thanks @Martha! Actually, I just found another site where someone says a street vendor said he just mixes mayo and sour cream to make his sauce... rich, creamy, and cheap. Real yogurt sauce, perhaps Tzatziki, would probably be tastier though." CreationDate="2010-12-21T20:06:42.320" UserId="3345" />
  <row Id="12034" PostId="10385" Text="Could also be some other natural acid source (lemon or lime, for example), or a food additive one (e.g., citric acid). Or maybe stronger vinegar (higher acetic acid content vs. water)." CreationDate="2010-12-21T20:20:33.757" UserId="160" />
  <row Id="12035" PostId="10382" Score="2" Text="@Aaronut: Well, I've used peanut oil to cook bacon fairly often—in the deep fryer. Mmmm, bacon…" CreationDate="2010-12-21T20:25:00.990" UserId="160" />
  <row Id="12036" PostId="10391" Text="I would be concerned about grime on the screen from all that touching while cooking.  Also, touch screens are often a sanitation issue already.  This doesn't seem like the greatest idea, but I can see the appeal." CreationDate="2010-12-21T20:41:33.740" UserId="3760" />
  <row Id="12037" PostId="10336" Text="Anything that you'd normally do on a grill." CreationDate="2010-12-21T21:00:16.063" UserId="160" />
  <row Id="12038" PostId="10391" Text="I was considering this and instead of a touchscreen you could always use a keyboard with a keyboard protector. That way with grime you can clean/replace the protector." CreationDate="2010-12-21T21:02:17.027" UserId="27" />
  <row Id="12039" PostId="10342" Text="Don't freeze the meat. Use a good sharp knife. That should suffice. If you don't have a good sharp knife, then you can resort to such trickery as firming up the meat in the freezer, at the price of reduced flavour, and reduced tenderness (ideally, you want to make sure the meat is freshly cut, and at room temperature when it goes into the pan. Which is impossible when cutting it cold)" CreationDate="2010-12-21T21:02:25.763" UserId="3350" />
  <row Id="12040" PostId="10321" Text="I'm pretty sure a lot of bacon isn't really cured, just flavored." CreationDate="2010-12-21T21:12:59.370" UserId="160" />
  <row Id="12041" PostId="10385" Text="I have seen a recipe where lemon was called for in vlaamse mayonnaise. However, when I followed that recipe, I did not end of with the substance that I have regularly had on frites. The Dutch also sell tubes of what they call Frite Sauc, which is also very nice, and I'd like to make. Again, it is more tangy (and richer) than regular American mayonnaise." CreationDate="2010-12-21T21:15:25.083" UserId="3308" />
  <row Id="12042" PostId="10375" Text="I would say that either dutch-cuisine or belgian-cuisine would apply, since this type of frite is popular in both countries. However, my experience is with the Dutch version, though the Dutch refer to the type of mayo that I am describing as &quot;Flemish&quot; mayonnaise, when they translate it." CreationDate="2010-12-21T21:19:33.927" UserId="3308" />
  <row Id="12043" PostId="10250" Text="Put a heavy pan (e.g., cast iron) under them (on the next lower rack), that'll block the direct heat. Or cook them on a cast iron (with foil on it, possibly) instead of a cookie sheet." CreationDate="2010-12-21T21:29:39.880" UserId="160" />
  <row Id="12044" PostId="10308" Text="How should we know what you can get in your local supermarket‽ You could pre-cut those things yourself and store them in the fridge for a few days. Cutting does not take very long, you could make more sliced onion than you could eat in a week in several minutes." CreationDate="2010-12-21T21:39:42.550" UserId="160" />
  <row Id="12045" PostId="10397" Text="I don't scald the milk.  Isn't the purpose of scalding the milk only for killing bad microbes?" CreationDate="2010-12-21T22:01:53.193" UserId="1685" />
  <row Id="12046" PostId="10391" Score="1" Text="you usually know what you want to cook before you start cooking so it is not hard to imagine that one could call up a recipe on screen and then use that without touching afterwards when your fingers may be messy. There are industrial grade touch screens for factories and other hazardous places so I see no reason why a display along those lines would not be available for the kitchen, like anything else it would have to be maintained, It could be splash resistant so that it could be cleaned and sanitized, just like cutting boards." CreationDate="2010-12-21T22:12:14.693" UserId="3416" />
  <row Id="12048" PostId="10297" Score="2" Text="Towel works fine for storing the bread." CreationDate="2010-12-21T23:08:11.697" UserId="3896" />
  <row Id="12051" PostId="10409" Score="1" Text="This is exactly right; I had one stainless steel sauce pan that was very light and it warped in the way that the OP has described; none of my other, heavier stainless steel or non-stick cookware has ever warped." CreationDate="2010-12-22T01:00:09.023" UserId="41" />
  <row Id="12053" PostId="10375" Text="Got it.  Here's to our first question on Dutch cuisine!" CreationDate="2010-12-22T01:05:59.640" UserId="41" />
  <row Id="12054" PostId="10382" Score="2" Text="@aaronut: If you add some oil to start, it doesn't shrink as much." CreationDate="2010-12-22T01:41:06.540" UserId="218" />
  <row Id="12056" PostId="10391" Score="1" Text="I'd have to respectfully disagree about pulling it up beforehand and then not touching it.  There's a few things in my kitchen wrong with that (I've tried :) - first, the recipe is often too long for a screen and needs to be scrolled.  Second, sometimes I'm using modified versions of more than one recipe and combining them, or cooking more than one thing at a time.  Also, I listen to music or podcasts and often need to pause or press next.  I do like the industrial/restaurant supply cover route, that might work real well with a custom system instead of a tablet." CreationDate="2010-12-22T02:10:22.930" UserId="1236" />
  <row Id="12057" PostId="10396" Text="This is the path I'm going down right now as well, though in the new year I'll be trying to involve a solution that includes an Android tablet of some kind so it's easier to mount in different areas of the kitchen." CreationDate="2010-12-22T02:11:38.233" UserId="1236" />
  <row Id="12058" PostId="10409" Text="There are plenty of moderately priced department store brands -- the important thing is thick bases -- I have some ~13 year old 'Tools of the Trade' pots/pans (stainless w/ an aluminum disk underneath) that have held up great.  You can also find some great deals online occassionally from places like Amazon. (or going out of business sales ... I've gotten a few nice pieces that way)" CreationDate="2010-12-22T02:27:33.080" UserId="67" />
  <row Id="12059" PostId="10382" Score="1" Text="@Aaronut Our local pigs are very low in fat (think free range, not cruelly stuffed in cages!), olive oil is required to get a proper cook. So it depends where you live, and what you buy" CreationDate="2010-12-22T02:28:21.303" UserId="3203" />
  <row Id="12060" PostId="10391" Text="I am not asking for a small display tablet device, With some recipes you may need to scroll but a vast amount of my recipes hold on an a4 sheet that will display on a 15 inch portrait screen without the need for scrolling, the other thing to consider is this, sometimes you do not need to see all of the recipe at once, sometimes I need only to be reminded of a few things to do so I usually go to that spot, then there could be a number of styli anchored nearby for scrolling, there is also the possibility of an assistant, 99% of the time I have one and lastly, god forbid voice command :)" CreationDate="2010-12-22T04:02:38.507" UserId="3416" />
  <row Id="12061" PostId="10362" Text="Haha, when I read the title, I understood, &quot;what is the best way to make Kopi Luwak coffee beans&quot;, I was expecting a lot of fun answers :) DIY Kopi Luwak anyone?" CreationDate="2010-12-22T07:57:55.713" UserId="3680" />
  <row Id="12062" PostId="9142" Text="LOL: Your shop is blocked as 'pornography' from here!!!" CreationDate="2010-12-22T08:14:28.087" UserId="3680" />
  <row Id="12063" PostId="10362" Text="It seems redundant to say Kopi Luwak Coffee as the word `kopi` is actually the translation of the word `coffee` in Indonesian." CreationDate="2010-12-22T09:08:39.480" UserId="3938" />
  <row Id="12066" PostId="10421" Text="I am not sure you would mangle an industrial grade touch screen that easily, while one would have to think where to put it in the kitchen this should not be hard, these things are designed for very harsh environments heat/steam will not be big issues. The problem I have with paper based books is exatly what you are saying they are in dreadful condition, they are the ones with the sanitization problems, not so easy to sanitize paper, and people never usually do. If you can open your refrigerator or oven door no reason why you could not grab a stylus and scroll your display." CreationDate="2010-12-22T15:10:12.483" UserId="3416" />
  <row Id="12067" PostId="10391" Text="Grime: I pretend I have raw chicken on my hand before I touch my screen. (Meaning I wash and dry my hand well before changing anything). If I need to do any scrolling, or quick stuff. I use a chopstick. So far my 23&quot; touchscreen has stayed fairly clean. I also listen to podcasts, watch videos, and whatever on the screen. If you're still paranoid, there are a number of industrial and or ruggedized monitors that are designed for harsh environments. They are just considerably more expensive." CreationDate="2010-12-22T15:14:13.820" UserId="231" />
  <row Id="12068" PostId="9142" Text="@Benjol It works for me. Perhaps you have some kind of anti-fat filtering :)" CreationDate="2010-12-22T15:35:19.077" UserId="2882" />
  <row Id="12069" PostId="10423" Text="Thank you. I already tried with the knee bone (the name here is &quot;chiquizuela&quot;) and the results were much better." CreationDate="2010-12-22T15:38:50.213" UserId="2882" />
  <row Id="12070" PostId="10420" Score="1" Text="I can't remember where I used to get it from ... but ~20 years ago, I was able to get citrus, cinnamon and anise oils ... I just can't remember if it was a craft store, supermarket, etc.  That's likely what they're calling for -- but they're in very small bottles, as they're much more potent than extracts." CreationDate="2010-12-22T15:39:55.333" UserId="67" />
  <row Id="12071" PostId="10421" Score="3" Text="And if holding a knife means you might accidentally stab a monitor, I think you shouldn't be touching knives...." CreationDate="2010-12-22T15:43:40.490" UserId="231" />
  <row Id="12072" PostId="10420" Text="+1 to Joe - I was also going to suggest oils, but I wouldn't be much help as to where to find them or how much you should use. I do know that my grandmother made candies not too long ago and that is what she used and they turned out really good." CreationDate="2010-12-22T15:50:16.800" UserId="3478" />
  <row Id="12073" PostId="10420" Text="@duchessofsotkesay - I'm not necessarily looking for where to find them so much as if I should do the work to find them versus just using grocery store juice.  If you have info from your grandmother or first hand experience with the taste, that would be a helpful answer." CreationDate="2010-12-22T15:54:25.453" UserId="1816" />
  <row Id="12074" PostId="10391" Text="Ah, yeah I was picturing a tablet sized screen, if you have a real monitor or larger touch screen device I could see how scrolling wouldn't be an issue.  Also, multiple, washable styli nearby is a great idea I hadn't considered!" CreationDate="2010-12-22T16:14:05.210" UserId="1236" />
  <row Id="12076" PostId="10418" Text="Yes, good pans are more expensive but you'll only need to buy them once or twice in your life. Same goes for knives. Restaurant supply stores are where you want to shop for this stuff." CreationDate="2010-12-22T17:01:08.853" UserId="3020" />
  <row Id="12077" PostId="10406" Text="Thank you for the detailed answer. And yes, you are correct, there are many places that serve outstanding frites (in Amsterdam as well as many other places around the world). I've tried a number of them, and this one place has become my personal favorite (for now)." CreationDate="2010-12-22T17:11:59.757" UserId="3308" />
  <row Id="12078" PostId="10385" Text="It is actually called Fritesaus or Frite Saus. I misspelled the name in my previous comment." CreationDate="2010-12-22T17:14:50.910" UserId="3308" />
  <row Id="12079" PostId="10409" Score="1" Text="The tramontina set from walmart is stupid cheap for the quality you get.  For a home cook it doesn't get any better cost to benefit. And to ease cleaning, get in the habit of de-glazing, turns cleaning into a few quick swipes affair." CreationDate="2010-12-22T17:39:49.290" UserId="446" />
  <row Id="12080" PostId="10426" Score="1" Text="Personally, I prefer to heat the oil along with the pan because the color of the oil gives clues as to whether or not the pan is at the right temperature to start cooking." CreationDate="2010-12-22T17:46:07.653" UserId="3893" />
  <row Id="12081" PostId="10420" Text="I didn't give an answer per say because I don't know much when it comes to candies, that is why I chose to comment. But like I said I know that the oils my grandmother used tasted good but I have never had candies with grocery store juice. Sorry I am not much of a help." CreationDate="2010-12-22T17:50:49.083" UserId="3478" />
  <row Id="12082" PostId="10421" Text="your kitches must not be as chaotic as mine is." CreationDate="2010-12-22T18:01:30.867" UserId="3852" />
  <row Id="12084" PostId="10429" Score="1" Text="I knew I had seen a similar question before somewhere, so I dug it up. http://cooking.stackexchange.com/questions/2019/cheeses-for-pastas-off-the-beaten-path" CreationDate="2010-12-22T18:35:53.227" UserId="611" />
  <row Id="12085" PostId="10428" Score="2" Text="Technically the definition of sweating is not that you don't pre-heat the oil.  It's just the low temperature.  Or, to quote Michael &quot;Sweating onions....just means to cook them until they are translucent and giving up liquid, over a low enough heat that they don't caramelize.&quot;  Pre-heating oil is irrelevant." CreationDate="2010-12-22T18:44:37.317" UserId="1816" />
  <row Id="12086" PostId="10425" Text="If you turn your heat all the way up, you also heat the pan at that speed, which is important to remember." CreationDate="2010-12-22T18:45:15.913" UserId="1816" />
  <row Id="12087" PostId="10421" Score="3" Text="My knives are excessively (obsessively?) sharp. I think of it as a loaded gun, I don't point them at anything that I don't intend on destroying (cutting, dicing)... ever. Knives go back on the rack when I'm not cutting. I also wash my hands if I need to move around on the monitor." CreationDate="2010-12-22T18:46:20.653" UserId="231" />
  <row Id="12088" PostId="10427" Score="3" Text="Incorrect. Food will absorb more oil at higher temperatures. http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html" CreationDate="2010-12-22T18:46:57.133" UserId="2047" />
  <row Id="12089" PostId="10428" Score="4" Text="If you are frying/sauteeing vegetables, they will sizzle and pop, and begin to brown around the edges. At lower temperatures, they will still cook (and bubble a bit), but not brown, as they are essentially steaming in their juice." CreationDate="2010-12-22T18:50:07.410" UserId="2047" />
  <row Id="12090" PostId="10427" Score="1" Text="@Bob - thanks for catching my sloppy phrasing.  From the article you linked, however, I point out &quot;There's no denying that frying food at a low temperature—say below 300°F or so—leads to greasy end results, and that upping the temp to 350°F or above will infinitely improve your food's crispness.&quot;  If the difference is no pre-heating versus heating, it still matters (even if only from a taste perspective).  I will edit." CreationDate="2010-12-22T18:52:52.050" UserId="1816" />
  <row Id="12091" PostId="10425" Text="First heat the pan. Even if you walk away for a while, nothing happens because you haven't put the oil in yet. But don't turn the heat up full because then when you finally put in the oil it will start to smoke really fast." CreationDate="2010-12-22T18:55:42.763" UserId="641" />
  <row Id="12092" PostId="10427" Text="Also, @Bob, having seen the idea that food soaks up too-cold oil in [Cooking Light](http://www.cookinglight.com/cooking-101/techniques/healthy-frying-00412000067106/), and the sentence I quoted, I might have to do some more digging into the science of it." CreationDate="2010-12-22T18:56:29.563" UserId="1816" />
  <row Id="12093" PostId="10427" Text="There's definitely some controversy, though I think the key point is that hotter oil will make make for a crispier result, regardless of the amount of oil absorbed. There also may be multiple types of oil absorption happening, like oil absorbed into the food vs oil clinging to the outer surface." CreationDate="2010-12-22T19:00:49.757" UserId="2047" />
  <row Id="12094" PostId="10425" Score="1" Text="Onions are a special case, as often you want to let them cook on a low heat for the effect that causes, see sweating in the answers.  Most vegetables you would not want that to happen." CreationDate="2010-12-22T19:14:21.223" UserId="3432" />
  <row Id="12096" PostId="10406" Text="Here's [a specific recipe](http://dutchfood.about.com/od/saucesgravies/r/Quickmayonnaise.htm) that sounds like exactly what you're looking for." CreationDate="2010-12-22T20:07:59.903" UserId="3345" />
  <row Id="12097" PostId="1060" Text="If you steam it you could also add flavors to it... for example (http://www.howtodothings.com/video/how-to-cook-with-tea) adds flavor by adding tea to the water." CreationDate="2010-12-22T20:17:22.647" UserId="27" />
  <row Id="12098" PostId="10429" Score="5" Text="*$50+ on making mac-and-cheese, and I'm ok with that*  Wow!  Do you typically make it by the ton?" CreationDate="2010-12-22T20:21:33.530" UserId="358" />
  <row Id="12099" PostId="10406" Text="@Josh - Seems about right except for egg, should be just egg yolk?" CreationDate="2010-12-22T20:34:07.040" UserId="3203" />
  <row Id="12100" PostId="10431" Text="Just out of curiosity, what types of food are you cooking directly on the racks? Something like roasts or something completely different? I have never cooked anything directly on the racks." CreationDate="2010-12-22T20:39:15.540" UserId="3478" />
  <row Id="12101" PostId="10431" Text="I've cooked bacon.  I've also prepared many different recipes that say to use a grill." CreationDate="2010-12-22T20:40:55.100" UserId="3760" />
  <row Id="12102" PostId="10431" Text="Why not use a tray? I've never cooked directly on the racks either." CreationDate="2010-12-22T20:44:53.453" UserId="231" />
  <row Id="12104" PostId="10397" Text="@KatieK: No, its also for inactivating enzymes &amp; proteins." CreationDate="2010-12-22T21:45:20.570" UserId="160" />
  <row Id="12105" PostId="10410" Score="4" Text="If you're gonna try this, make good and sure you're not cutting off air to the passive (or active!) cooling systems, or you'll just end up cooking your hardware." CreationDate="2010-12-22T22:46:55.497" UserId="86" />
  <row Id="12106" PostId="1451" Text="If your using juices do you adjust the water level?" CreationDate="2010-12-22T22:53:27.290" UserId="3892" />
  <row Id="12107" PostId="10437" Text="thanks for that info . Brining a turkey or a goose was completely foreign to me. It was helpful and I think I have a plan new years." CreationDate="2010-12-22T22:57:34.200" UserId="3892" />
  <row Id="12108" PostId="1770" Text="+1 for the &quot;being less of a clutz&quot; (yes, I likes me a good laugh).  But the answer is good on info too." CreationDate="2010-12-22T23:30:06.900" UserId="3742" />
  <row Id="12109" PostId="10378" Text="This makes sense... seems so unlikely though, that other people can eat a whole mouthful of something, noticing nothing of a flavour so strong that I couldn't force down a couple of grams of it. I'm really not a fussy eater at all, I ate everything in Japan - raw fish, raw beef, raw horse, raw goat; same in Sri Lanka and India; I enjoy pickled squid, vegemite, kimchi, wasabi, pretty much everything..." CreationDate="2010-12-22T23:41:34.893" UserId="1502" />
  <row Id="12110" PostId="10370" Text="Garlic powder (or indeed onion powder or onion soup mix) also works great in a case like this. For a cheap and simple casserole or stew, buying and preparing fresh garlic cloves is just silly." CreationDate="2010-12-22T23:52:14.843" UserId="1502" />
  <row Id="12111" PostId="10318" Text="It is very narrow." CreationDate="2010-12-23T00:27:19.223" UserId="3432" />
  <row Id="12112" PostId="10378" Score="1" Text="@MGOwen: Interesting you mention vegemite, the major brand in the UK is called Marmite, you may have had it.  The whole marketing campaign these days for it is &quot;You either love it or hate it&quot;, few people sit on the fence with it.  To the extent that people actually use the phrase &quot;It's a bit marmite&quot;, to imply that it is something you'll either love or hate, or another phrase we use *an acquired taste*.  I cannot go in the same room as strong blue cheese, the mould in it even in the air makes my breathing play up." CreationDate="2010-12-23T00:31:45.807" UserId="3432" />
  <row Id="12113" PostId="10441" Text="Thanks @Doug for answering. I will search for and buy a pressure cooker soon." CreationDate="2010-12-23T00:57:07.010" UserId="3938" />
  <row Id="12114" PostId="10352" Text="just like regular maple syrup, but a little bit like wine. We keep it in an airtight bottle with one of those ceramic stoppers. When we open the bottle, there is some pressure released: it pops. So I believe there is some fermentation going on. This is in the fridge, so it cannot be going wild." CreationDate="2010-12-23T01:17:12.160" UserId="1854" />
  <row Id="12115" PostId="10439" Score="2" Text="Whatever gave you the bizarre idea that there are &quot;artificial and dangerous&quot; substances in sardines???" CreationDate="2010-12-23T01:17:15.123" UserId="2569" />
  <row Id="12117" PostId="8985" Score="2" Text="I just wanted to add that I tried this solution today and it worked great!" CreationDate="2010-12-23T02:51:05.637" UserId="3306" />
  <row Id="12118" PostId="10440" Text="Very thoughtful commentary, Doug!  I'd be interested in running some experiments on your hypotheses, particularly the plain water soak.  Though if I had a self-basting bird, I don't know that I'd mess with it.  Too much fear of a super salty turkey." CreationDate="2010-12-23T03:22:55.880" UserId="2832" />
  <row Id="12119" PostId="8993" Score="1" Text="This is what I do, but... It doesn't answer the question that was asked." CreationDate="2010-12-23T03:24:31.237" UserId="86" />
  <row Id="12120" PostId="8993" Text="@Knives - It does ;-) It's just re-defines what a sale\ad spinner is - from plastic thingy to cloth!" CreationDate="2010-12-23T05:21:47.533" UserId="3203" />
  <row Id="12121" PostId="8978" Score="1" Text="bizarre use of a bounty :P" CreationDate="2010-12-23T05:41:35.490" UserId="60" />
  <row Id="12122" PostId="10433" Text="This is what I do as well." CreationDate="2010-12-23T13:11:51.117" UserId="1816" />
  <row Id="12123" PostId="10443" Text="Some guidelines on how to tell when oil is ready can be found in [this question](http://cooking.stackexchange.com/questions/2690/do-you-heat-the-pan-first-then-add-oil-or-put-the-oil-in-and-heat-up-with-the-p).  Many recipes say when the oil shimmers - it becomes a slightly different color when ready." CreationDate="2010-12-23T13:41:19.037" UserId="1816" />
  <row Id="12124" PostId="8978" Score="1" Text="@hobodave, I'm trying to give an extra 50 points to the checked answer since it worked so well.  The system is making me wait a day to award it." CreationDate="2010-12-23T14:15:50.690" UserId="3306" />
  <row Id="12125" PostId="10434" Score="1" Text="And if you're using the broiler part of your oven, consider using a broiler pan, made specifically for this kind of thing. The juices/fat can still drip away from the food, but it all stays contained and is very easy to clean up. It's a good bet that your oven originally came with a broiler pan, actually." CreationDate="2010-12-23T14:31:31.160" UserId="3348" />
  <row Id="12126" PostId="10445" Score="1" Text="Plus one, and adding the stronger statement that the oil will NOT evaporate in the normal sense of things. Cooking oils evaporate very very slowly, and you are much more likely to burn the oil than evaporate it in a pan in normal use. If you leave a spot of oil on the counter, over the course of a day or two it will eventually dry, leaving a sticky residue of non-evaporating compounds. But for cooking you needn't worry about evaporation." CreationDate="2010-12-23T14:36:37.953" UserId="3348" />
  <row Id="12127" PostId="10431" Score="1" Text="I have a convection oven and cook all i can on the racks, since air doesn't flow too well through solid trays.  I think I get a better finish on all sides of roasts that way.  I've never had to replace my racks I run the self-clean cycle with the rack in, and then use the dish-washer." CreationDate="2010-12-23T14:37:27.953" UserId="3852" />
  <row Id="12128" PostId="10435" Text="It is hard to get a wok anywhere near authentic stir-frying temperature over an electric burner. In fact, most home gas stovetops won't do it very well either. If you've ever watched someone cook in a wok over a proper wok burner, you'll know how crazy hot they get. But if you just want to get some use out of your wok, even an electric burner will be workable." CreationDate="2010-12-23T14:44:14.123" UserId="3348" />
  <row Id="12129" PostId="10450" Score="1" Text="Flavored gelatin - now that is a really interesting idea." CreationDate="2010-12-23T14:47:13.760" UserId="1816" />
  <row Id="12130" PostId="10443" Text="read this one:http://cooking.stackexchange.com/questions/2690/do-you-heat-the-pan-first-then-add-oil-or-put-the-oil-in-and-heat-up-with-the-p" CreationDate="2010-12-23T14:53:20.477" UserId="3852" />
  <row Id="12131" PostId="10434" Text="Does a broiling pan work well even when I'm not using the broiler?  I was digging through the bottom drawer in my oven and found one of these.  I am considering using it, but I was unsure if this was going to work well for everything that the oven racks are good for.  I do like the oven rack idea.  If there are significant advantages to using an oven rack over the broiler pan, I would consider purchasing one." CreationDate="2010-12-23T16:21:46.100" UserId="3760" />
  <row Id="12132" PostId="10450" Text="I use this candy flavoring all the time for things like frosting for my oven baked goods." CreationDate="2010-12-23T16:24:36.240" UserId="3760" />
  <row Id="12133" PostId="10434" Text="@Naomi: You can, although a broiling pan is almost the opposite of a roasting rack, it's got small openings in an otherwise solid pan.  It's probably worth a try, but I don't find it works quite as well for evenly crisping up food over a long roasting period, and the bottom still ends up a little soggy sometimes.  When you're broiling it's not really a big deal because you'd only be doing it for a few minutes at a time." CreationDate="2010-12-23T16:27:26.507" UserId="41" />
  <row Id="12134" PostId="10441" Score="1" Text="You don't have to buy whole fishes. Tilapia fillets are not very expensive, and they are a great mild-flavored fish. You can also purchase salmon, tuna, and many other types of fish. My favorite place to purchase these are Aldi and Walmart, as they are very affordable." CreationDate="2010-12-23T16:27:27.110" UserId="3760" />
  <row Id="12135" PostId="10441" Text="@naomi, thanks for sharing." CreationDate="2010-12-23T16:29:04.900" UserId="3938" />
  <row Id="12136" PostId="10454" Text="I was worried less about total weight and more about uneven cooking. I agree, though." CreationDate="2010-12-23T16:39:32.233" UserId="604" />
  <row Id="12137" PostId="10450" Text="@justkt I also use flavored gelatin when i bake sometimes to get flavors like orange or strawberry into a cake batter." CreationDate="2010-12-23T16:40:14.160" UserId="3852" />
  <row Id="12138" PostId="10455" Text="Sounds good. I typically wait to award an answer until it's proven in practice :)" CreationDate="2010-12-23T16:42:15.537" UserId="604" />
  <row Id="12139" PostId="10436" Text="Koshering is one technique to consider ( [Source](http://www.foodnetwork.com/good-eats/good-eats-twas-the-night-before-good-eats/index.html) ).  You also might want to consider fairly low and slow for the heat." CreationDate="2010-12-23T16:47:07.373" UserId="1816" />
  <row Id="12140" PostId="10435" Text="@bikeboy389: Well, &quot;authentic&quot; is pretty subjective. And people have to make do with the tools they have, sometimes. But he's lived in Canada for 40 years and used this stove for 30 and he still manages to make Chinese food. The wok is almost the only &quot;pot&quot; he uses." CreationDate="2010-12-23T16:49:18.183" UserId="1138" />
  <row Id="12141" PostId="10458" Score="2" Text="the 1 hour &quot;rest&quot; can help a lot" CreationDate="2010-12-23T17:32:18.723" UserId="3489" />
  <row Id="12142" PostId="10435" Text="Yeah--perhaps I should have used quotes as you did. The fact is that it's hard to get true stirfry results when the majority of us are only able to get the wok hot enough to stir-steam on our stoves. That's why the results at top Chinese restaurants are so impossible to get at home. I'm happy to live with the approximation, but it IS an approximation." CreationDate="2010-12-23T18:03:11.460" UserId="3348" />
  <row Id="12143" PostId="10458" Text="A tortilla press can help with the thickness issue, as it'll give a more uniform thickness.  (you can then add sheets of wax paper or parchment if you want them even thinner)" CreationDate="2010-12-23T18:18:40.170" UserId="67" />
  <row Id="12144" PostId="8993" Text="heh... Yeah, but re-defining the question such that it doesn't need to be asked is sorta pointless." CreationDate="2010-12-23T18:37:01.387" UserId="86" />
  <row Id="12145" PostId="10378" Text="@Orbling : I've never had vegemite or marmite, but what you're describing reminds me of cilantro (green coriander) -- I can't stand the stuff ... it reminds me of soap, and yet, other people love it." CreationDate="2010-12-23T18:38:04.543" UserId="67" />
  <row Id="12146" PostId="10406" Text="Yes, that did seem strange. But wikipedia says about mayonnaise, &quot;Some recipes — both commercial and homemade — use the whole egg, including the white.&quot; It would help to reduce the fat content, as an alternative to adding starch. (As an added bonus, when eaten with fries you'll actually have a pretty nice balance of carbs from the fries, fat from the yolk and oil, and protein from the white!)" CreationDate="2010-12-23T18:48:26.177" UserId="3345" />
  <row Id="12147" PostId="10378" Text="@Joe: We call that coriander leaf (or just coriander) in the UK, as opposed to green coriander.  I don't like it in salads, but am happy to have it cooked in to things, particularly good in omelettes with garlic pepper and smoked cheese.  I can't abide blue cheese, at all." CreationDate="2010-12-23T19:12:49.923" UserId="3432" />
  <row Id="12148" PostId="5567" Text="Alton Brown uses a lot of shortcuts. Being from the Mexican border, Ive never seen anyone use a taco mold. Ever." CreationDate="2010-12-23T20:28:43.063" UserId="3958" />
  <row Id="12149" PostId="5510" Text="Buy them? Thats not the same thing. Not even close. You gotta fry them by hand. With a fork. Real tacos are made that way. Anything you buy is a lame substitute. Ive never &quot;bought&quot; taco shells, I think I would barf." CreationDate="2010-12-23T20:43:51.243" UserId="3958" />
  <row Id="12150" PostId="3753" Text="+1 for attempt to remove oxygen, 2 days ago this happened to me, the fire quickly went out on its own but if it had not, I had no baking soda and no fire extinguisher. Removing oxygen would have been my only option." CreationDate="2010-12-23T21:28:27.287" UserId="1306" />
  <row Id="12151" PostId="10440" Text="Agreed...I would probably just cook it and make sure I didn't get a self-basting one next time." CreationDate="2010-12-23T21:36:12.880" UserId="3479" />
  <row Id="12152" PostId="2942" Score="1" Text="I have hot/sweet varieties of smoked, so I would hazard that those types come in combinations too." CreationDate="2010-12-23T23:24:24.750" UserId="3432" />
  <row Id="12153" PostId="10467" Text="There are many uses for a computing device in the kitchen :)" CreationDate="2010-12-24T00:28:50.783" UserId="3416" />
  <row Id="12154" PostId="10445" Text="+1 on the for the viscosity tests. Moving the pan is my preference for stir fry. For french fries or chimichangas (more/deeper oil), the sample bit of onion works really well." CreationDate="2010-12-24T06:17:33.377" UserId="3489" />
  <row Id="12155" PostId="10465" Text="I like bbqing best, but still the same sear/cook approach." CreationDate="2010-12-24T06:19:27.700" UserId="3489" />
  <row Id="12156" PostId="10476" Text="Just to clarify - it's a stuffed loaf (a layer of cheese and cooked vegetables in the middle) rather than a straight bread loaf." CreationDate="2010-12-24T13:27:39.630" UserId="2938" />
  <row Id="12157" PostId="5627" Text="@JustRightMenus: Haha; that's exactly what went through my my mind." CreationDate="2010-12-24T14:15:02.280" UserId="1123" />
  <row Id="12158" PostId="10470" Text="I'll second being VERY careful with the juice. Definitely a big stain maker. Wear an apron." CreationDate="2010-12-24T15:54:30.717" UserId="3348" />
  <row Id="12159" PostId="10471" Text="We roast them and then dice and serve over warm pasta that's got some olive oil and goat cheese mixed in. If we have the greens, we'll saute them briefly and add them as well." CreationDate="2010-12-24T15:55:27.237" UserId="3348" />
  <row Id="12161" PostId="10449" Text="good point about boiling water first in kettle!" CreationDate="2010-12-24T19:36:32.660" UserId="3953" />
  <row Id="12162" PostId="10471" Text="Heck yeah. And good point about the greens. Here is another use for them: http://www.herbivoracious.com/2008/03/recipe-beet-rec.html" CreationDate="2010-12-24T20:58:13.527" UserId="1393" />
  <row Id="12163" PostId="10482" Text="Between this and a silicone spatula, you can save almost all of the liquid for the recipe." CreationDate="2010-12-24T22:15:02.737" UserId="3897" />
  <row Id="12164" PostId="10227" Text="I never use butter in my ganache, as it is far too likely to split the emulsion by tilting the balance too far towards the fatty end. You can use butter of course, but there is really no need to." CreationDate="2010-12-24T23:08:58.657" />
  <row Id="12165" PostId="10477" Text="How much time does it take for a 0.5kg bread to warm up enough?" CreationDate="2010-12-24T23:15:24.020" UserId="641" />
  <row Id="12166" PostId="10474" Score="1" Text="I'd actually contend you should do ALL the ingredients, difficult or not, on a scale.  Much more accurate than measuring cups and spoons for most things.  That's why most electronic scales have a tare (or zero out) button.  Measure one thing.  Zero out.  Measure the next.  Zero out.  All in one bowl." CreationDate="2010-12-25T00:48:03.760" UserId="3479" />
  <row Id="12167" PostId="10474" Text="Alas.  So many recipes only have volumetric measurements." CreationDate="2010-12-25T01:08:24.967" UserId="1685" />
  <row Id="12168" PostId="10482" Text="Cook's Illustrated says you can line the plunger with plastic wrap for an easier release, but this might just make it so that you have to scrape the ingredient off the plastic wrap." CreationDate="2010-12-25T01:10:11.300" UserId="1685" />
  <row Id="12169" PostId="10482" Text="I have never seen a need to line the plunger.  The tight fit cleans as it goes.  If you are good with your measurements, you can pull out and add one ingredient, pull again and add a second.  Add a few and then push them all into the bowl at the same time.  Its actually kind of fun." CreationDate="2010-12-25T02:42:12.073" UserId="3169" />
  <row Id="12170" PostId="10475" Text="I've used that technique for baking ... but I might be worried about using it for candy making.  I don't know if oil causes problems ... I'm guessing not for all candies, based on the discussion of favoring oilds for candy, but it's possible this could be a problem for some recipes." CreationDate="2010-12-25T03:06:52.227" UserId="67" />
  <row Id="12171" PostId="10474" Text="I do all my measurements by weight, but I always use a separate bowl in case I put a little two much in. (Also, because I usually need some ingredients heating on the stove while others are being measured.)" CreationDate="2010-12-25T06:16:08.637" UserId="3779" />
  <row Id="12172" PostId="10475" Text="Interesting idea for baking, but I agree with Joe. Probably not a good idea for candy making. Anything, especially anything with fat, can mess up a candy recipe." CreationDate="2010-12-25T06:17:14.720" UserId="3779" />
  <row Id="12173" PostId="4989" Text="Do you know if shredding it had to do with it keeping well?  Ever freeze a large solid block?" CreationDate="2010-12-25T10:59:42.230" UserId="3334" />
  <row Id="12174" PostId="10069" Text="+1 just for the line &quot;Better than the original, IMO&quot;. After all, that is what matters finally!" CreationDate="2010-12-25T12:53:06.763" UserId="3781" />
  <row Id="12175" PostId="10477" Score="1" Text="Well, it really depends on how cold your fridge was and how warm your kitchen is--and how firm your dough is in the first place. Maybe 45 minutes to and hour? You basically want to let it get to room temperature if you can. You can work it when it's colder, but if you need it to rise after stuffing, that step will take longer if you start with colder dough. It will also have a tendency to snap back, making it hard to spread out if you need that to do the stuffing and rolling." CreationDate="2010-12-25T14:58:53.810" UserId="3348" />
  <row Id="12177" PostId="301" Text="I've edited and reopened this question because the original content indicated that this is really a question about substitutions and not so much a recipe request - and the existing answers favour that interpretation." CreationDate="2010-12-25T16:37:20.380" UserId="41" />
  <row Id="12178" PostId="302" Text="Tofu doesn't taste anything like cheese..." CreationDate="2010-12-25T17:15:20.927" UserId="152" />
  <row Id="12179" PostId="10495" Text="Interesting. So that would mean that most dark roasts (i.e. darker than Full City) are better for espresso, even if they aren't labeled as such?" CreationDate="2010-12-25T17:26:24.767" UserId="41" />
  <row Id="12180" PostId="10495" Score="1" Text="I agree that espresso calls for a dark roast (and therefore a bean that does well roasted very dark) and also a very fine grind, but the word *means* the high pressure steam preparation method." CreationDate="2010-12-25T17:27:14.957" UserId="1670" />
  <row Id="12181" PostId="10495" Text="Oh, and FYI, the coffee was tightly wrapped and stored in the freezer, so it still has most of its flavour." CreationDate="2010-12-25T17:27:59.583" UserId="41" />
  <row Id="12182" PostId="10496" Text="This sounds about right to me.  I never found this one particularly bitter, although I've only tried this one particular &quot;espresso coffee&quot; (by accident) and quite possibly my palate is adapted to the inherent bitterness of the French press after using it for years." CreationDate="2010-12-25T17:33:59.403" UserId="41" />
  <row Id="12183" PostId="10492" Text="The increase stickiness leading to more flour would make sense, since nothing is measured and you can't work with sticky dough." CreationDate="2010-12-25T18:58:29.373" UserId="3975" />
  <row Id="12184" PostId="10486" Text="Thanks Doug, I'll try to duplicate it and post the results when I get to it." CreationDate="2010-12-25T20:15:06.007" UserId="3899" />
  <row Id="12186" PostId="10471" Text="(3 parts grated (boiled) beetroot to 1 part minced garlic to 1 part minced walnut) + mayonnaise = relish of win ;)" CreationDate="2010-12-26T01:01:01.937" UserId="22" />
  <row Id="12187" PostId="10474" Text="@KatieK: That seems to be an American theme.  In the UK, most measurements above tablespoons are given by weight in the majority of recipes.  But US recipes always seem to be volumetric, which is always a pain as cup measures are not widely used here.  I have cup measures for such purposes, most people do not - highly unreliable with sensitive recipes like cakes." CreationDate="2010-12-26T04:15:46.390" UserId="3432" />
  <row Id="12188" PostId="10327" Text="Ballpark is all I needed. thanks." CreationDate="2010-12-26T06:41:43.967" UserId="1295" />
  <row Id="12189" PostId="10468" Text="And don't forget the leaves are spinach-like when boiled!" CreationDate="2010-12-26T11:10:37.137" UserId="2882" />
  <row Id="12190" PostId="10471" Text="Also a very nice relish -&gt; beetroot+horseradish" CreationDate="2010-12-26T11:18:27.690" UserId="2882" />
  <row Id="12191" PostId="10501" Text="Yeah, that's all I've done so far. And the paperwork that came with the pan just says the same thing: wash with soap and warm water before the first use." CreationDate="2010-12-26T16:55:04.790" UserId="1899" />
  <row Id="12192" PostId="10501" Text="Same here. No need to do anything special with stainless steel. Happy Sauté!" CreationDate="2010-12-26T19:15:56.423" UserId="641" />
  <row Id="12193" PostId="10505" Score="1" Text="Doesn't address the question. The OP indicated that he understands this, and asks about the difference between the outside of his packaged ground meat (red) and the inside of the same meat (brown)." CreationDate="2010-12-26T19:57:43.757" UserId="1670" />
  <row Id="12194" PostId="10507" Text="We tend to use Alton's recipe, which calls for melted. I like my choc chip cookies gooey!" CreationDate="2010-12-26T21:01:35.800" />
  <row Id="12195" PostId="7329" Text="Some bacteria like acid environments, so vinegar will not kill them at all. What vinegar does is help dissolve the oils and fats, which remove the food supply for bacteria to multiple in. There are hundred of studies on bacteria cleaning in hospitals and surgical scrub stations, these always use soap, brushes, and  mechanical scrubbing to remove bacteria, not a weak acid!" CreationDate="2010-12-26T21:24:11.120" UserId="3203" />
  <row Id="12199" PostId="10526" Text="Can you describe the difference?  Maybe somebody else already knows the answer but I am only familiar with the term emulsification as referring to an actual [emulsion](http://en.wikipedia.org/wiki/Emulsion) or occasionally in the case of creating a gel or foam. The former doesn't make much sense here and I'm not sure if I should be assuming the latter to be correct, since it generally doesn't affect the taste at all, it involves the incorporation of air." CreationDate="2010-12-27T02:28:02.173" UserId="41" />
  <row Id="12200" PostId="10517" Text="I agree w/ you re aluminum foil. The only bad thing here is I want to &#xA;put the beef on something w/ holes in it (like a broiling pan) so the &#xA;grease can drop away. Unfortunately, putting foil over something w/ &#xA;holes in it totally negates the purpose.&#xA;&#xA;&#xA;When you say &quot;broil burgers&quot;, how do you mean?&#xA;&#xA;&#xA;Re the hobo stew, I've tried wrapping beef completely in aluminum foil &#xA;and it doesn't seem to heat at all that way? Will the veggies make it &#xA;cook better?" CreationDate="2010-12-27T02:44:01.090" UserId="3903" />
  <row Id="12201" PostId="10525" Text="Do you mean like a Foreman grill? I've tried that w/ beef (and Italian sausage), but the insides never seem to cook well enough.&#xA;&#xA;Do they sell pre-constructed tinfoil racks? That would be IDEAL! In fact, any sort of disposable cookware (foil-based) would be fantastic.&#xA;&#xA;I've tried the aluminum-foil-as-stovetop-pot thing, and it didn't work. The flames tend to go around the foil and directly into what you're cooking. If anyone else has had success w/ this though, I could give it another try." CreationDate="2010-12-27T02:47:36.487" UserId="3903" />
  <row Id="12202" PostId="10526" Text="@Aaronut I think that the term emulsification is used in the standard sense, that the oil is mechanically blended with a more tasty water-based solution to create a palatable product. I have read that the water based solution includes citrus flavoring and pectin." CreationDate="2010-12-27T03:09:22.307" UserId="3418" />
  <row Id="12203" PostId="10525" Score="2" Text="I think I have detected a problem that you might not be aware of, which is you seem to not be cooking things long enough.  If the insides are not getting done, you need to leave it in longer.  if you are getting your outside done before the interior, turn down the heat and cook it longer.  As for the pre-constructed, not to my knowledge, but they do make roasting pans and they make pie tins.  Buy a roasting pan and two or three aluminum pie pans and turn the pie pans upside down, place meat on top, and bingo, raised cooking surface." CreationDate="2010-12-27T03:49:00.590" UserId="446" />
  <row Id="12204" PostId="10525" Text="also, you can use a pie tin as a make shift frying pan right side up, I've used one before on a camping trip when my hiking partner grabbed the wrong bag. Just keep the flame low and frequently drain the grease.  And keep the food moving, aluminium tends to develop hot spots." CreationDate="2010-12-27T03:51:38.760" UserId="446" />
  <row Id="12205" PostId="10513" Score="2" Text="I'm intrigued - why do you prefer cooking with disposable items rather than a solid pan?  Is it a cleaning thing?  No space in your kitchen? Just enjoy inventing cool things?" CreationDate="2010-12-27T08:48:48.733" UserId="2939" />
  <row Id="12206" PostId="10483" Text="+1. An alternative: on a trip to Japan, I bought a ceramic knife, and the salesperson tried to sell a special ceramic blade sharpener device with it. So presumably you could get one of those and sharpen it yourself - but not using a regular sharpener (for metal knives). (I didn't buy the sharpener, so I don't have any experience with it.)" CreationDate="2010-12-27T09:57:34.623" UserId="1163" />
  <row Id="12208" PostId="10527" Text="I'd try to find the liquid lecithin for this - it would just be a little easier - but any lecithin will do.  The ingredients also list a bunch of fruit flavours - apple pectin and orange flavouring - so some sort of fruit extract would help, maybe even apple or orange juice." CreationDate="2010-12-27T16:04:22.983" UserId="41" />
  <row Id="12209" PostId="10252" Text="@justkt: I have modified the question to be on-topic?" CreationDate="2010-12-27T16:08:03.707" UserId="3875" />
  <row Id="12210" PostId="10252" Text="@Jefromi: I do not have a recipe on line. It is a traditional family recipe." CreationDate="2010-12-27T16:08:50.930" UserId="3875" />
  <row Id="12211" PostId="10513" Text="It's all about the cleaning. I drink from styrofoam cups, eat on paper plates with plastic utensils., etc. Sometimes, I have to use non-disposable items, but I try to avoid it." CreationDate="2010-12-27T16:42:03.800" UserId="3903" />
  <row Id="12212" PostId="10517" Text="@barrycarter : you put the beef on top of the veggies, so the grease drips into the veggies and away from the meat; the veggies are then cooked in the drippings.  It's a variation of *cooking en papillote* (cooking in a parchment bag, a technique typically used for quick cooking things like fish)" CreationDate="2010-12-27T17:03:06.437" UserId="67" />
  <row Id="12213" PostId="10517" Text="This is one of my favorites!" CreationDate="2010-12-27T17:12:55.380" UserId="923" />
  <row Id="12218" PostId="10537" Text="So the main difference is the motor and warranty?  As I understand your answer, basically most of the consumer versions are the same?" CreationDate="2010-12-27T17:37:32.790" UserId="41" />
  <row Id="12219" PostId="10533" Text="Good points.  My cheap one has a removable blade assembly, I had thought they were all like that - but hers might actually be a one-piece blender." CreationDate="2010-12-27T17:38:25.330" UserId="41" />
  <row Id="12220" PostId="10517" Text="OK. If the beef isn't cooking well inside an aluminum foil pouch, does that just mean I'm not cooking it long enough? That's been my problem when I use aluminum foil as anything but a flat surface." CreationDate="2010-12-27T17:39:19.420" UserId="3903" />
  <row Id="12221" PostId="10538" Score="2" Text="I'll agree it's unnecessary in general, but if you don't use hard clear containers, and only have tupperware and the like, it's useful so you don't use other containers and impart onion flavors on the next thing to go in it.  (and, if you have one obvious container that's for onion, when it's not in the cupboard or dishrack/dishwasher, it's a good sign that there's some already cut onion to use that might be hidden in the back of the fridge)" CreationDate="2010-12-27T17:43:49.723" UserId="67" />
  <row Id="12222" PostId="10525" Score="1" Text="It turns out that someone DOES sell disposable broiler pans: http://www.storepulls.com/products/Small_Broiler_Pan-436809-7466.html" CreationDate="2010-12-27T17:45:25.613" UserId="3903" />
  <row Id="12223" PostId="10537" Text="@Aaronut : if it's like most other kitchen appliances with motors, there's a thermal shut-off, so using it for too long / making it do too much work might cause it to shut down with little warning, confusing you into thinking it's broken, etc, but then it works again 30 min later." CreationDate="2010-12-27T17:45:45.790" UserId="67" />
  <row Id="12224" PostId="10532" Text="Anyone know if Cooks Illustrated or Consumer Reports has done any tests?" CreationDate="2010-12-27T17:46:17.023" UserId="67" />
  <row Id="12225" PostId="10537" Text="@Joe: Actually, mine warns about not operating it for too long at a time; maybe there is a thermal shut-off but it would appear that you can at least wear it down if you're not careful." CreationDate="2010-12-27T17:50:59.763" UserId="41" />
  <row Id="12226" PostId="10532" Text="@Joe: I think my CR subscription just expired last week.  Hobodave has one though." CreationDate="2010-12-27T17:51:44.567" UserId="41" />
  <row Id="12227" PostId="10537" Text="@aaronut: Motor speed/power still differs on consumer versions: the one I linked has a reasonably powerful motor. But the commercial versions are more than twice as powerful, and they absolutely have nice 1-year warranties. I've broken more than a few consumer grade blenders, they just don't last as long. Still, the pro versions are past my price range AND my need, so you need to balance how much you want to pay vs how much you're going to use it." CreationDate="2010-12-27T18:06:46.467" UserId="218" />
  <row Id="12228" PostId="10537" Text="Well, as I said, the person who will be receiving this has used theirs so much that it's being held together with duct tape, so it's probably worth the extra cost!  Although $400 is a little steep; it'd be nice to find one in the $100-$200 range, the one that's $229 looks like the least expensive one they make that still has the high-power, variable-speed motor." CreationDate="2010-12-27T18:09:44.980" UserId="41" />
  <row Id="12229" PostId="10538" Text="@Joe: So essentially you're saying it's useful as an organizational tool.  Not that I disagree, but wouldn't a piece of masking tape and some magic marker accomplish the same task?" CreationDate="2010-12-27T18:29:13.943" UserId="41" />
  <row Id="12230" PostId="10540" Text="Great!  Soup is especially important in this case so thanks for mentioning that part about the KitchenAid.  Surprising that the highest-recommended also appears to be the cheapest." CreationDate="2010-12-27T18:34:10.550" UserId="41" />
  <row Id="12231" PostId="10538" Text="@Aaronut no, because then you'd have a container that actually stacks well, as opposed to the half-sphere 'onion savers' you typically see in the store (that don't even fit larger sized onions)" CreationDate="2010-12-27T18:39:00.123" UserId="67" />
  <row Id="12232" PostId="10540" Text="The Amazon reviews of the one recommended by Cooks Illustrated are, shall we say, less than glowing. Anyone have a Consumer Reports subscription?" CreationDate="2010-12-27T18:56:43.720" UserId="2569" />
  <row Id="12233" PostId="10540" Text="@Marti: I have a CR sub, but they do not seem to have any immersion blender ratings. RE: Amazon, the review sample size (19) is way too low to draw a conclusion imo. You have to account for user idiocy, standard manufacturing defect allowances, and the unsatisfied vocal minority effect. I'm not defending the Kalorik, having never used it, but I've never had a problem with ATK's reviews." CreationDate="2010-12-27T19:36:51.850" UserId="60" />
  <row Id="12234" PostId="10530" Text="And after reading sarge_smith's answer -- if you were to use a heavier pre-fab roasting pan, you might be able to make a rack with skewers, but I don't know if it's have enough wall strength to punch through the walls, or if it'd be better to just lay them across the top, even if it's more precarious." CreationDate="2010-12-27T20:38:39.617" UserId="67" />
  <row Id="12235" PostId="7329" Text="@tfd you are correct however I'm not trying to breed staphylococcus on my countertops ;) vinegar is just a nice mild cleanser/deodorant for after doing dishes and does not replace regular scouring" CreationDate="2010-12-27T20:42:13.847" UserId="15" />
  <row Id="12236" PostId="10252" Score="1" Text="Is [cardoon](http://en.wikipedia.org/wiki/Cardoon) what you're looking for? It's very closely related to artichokes, and is grown for the stalks. Availability may still be a problem - it's not common, but it's definitely out there. I know my grandmother manages to find it in grocery stores here (Texas) with reasonable frequency." CreationDate="2010-12-27T21:26:50.350" UserId="1672" />
  <row Id="12237" PostId="9976" Score="1" Text="I suggested cooking the shrimp first so that the shrimp flavor is infused in the oil. The oil then imparts this flavor to the veggies more-so than simply adding them in the pan for the last two minutes." CreationDate="2010-12-27T22:36:44.003" UserId="60" />
  <row Id="12238" PostId="10513" Score="3" Text="My inner tree-hugger weeps." CreationDate="2010-12-27T22:38:50.837" UserId="60" />
  <row Id="12239" PostId="10544" Score="3" Text="Don't reheat it, slice it thin, and serve on good bread with mayo &amp; horseradish = an awesome roast beef sandwich." CreationDate="2010-12-28T00:04:36.183" UserId="2569" />
  <row Id="12240" PostId="10517" Score="1" Text="A one-person sized pouch takes about 20 minutes to cook *in a campfire*. In a regular oven, add at least 10 minutes. (For insurance, add a tablespoon or two of water before closing up the pouch.) Also, in case it's not clear from previous instructions, you want to crumble the meat and distribute it among the veggies." CreationDate="2010-12-28T00:14:08.107" UserId="2569" />
  <row Id="12241" PostId="10513" Score="1" Text="I dunno, but it seems simpler to just wash a pan than to go to all this trouble with aluminum foil and drippings all over the place and dangers of grease fires." CreationDate="2010-12-28T00:19:05.293" UserId="2569" />
  <row Id="12242" PostId="10463" Text="thanks for this info - making sure that the heat was high enough helped wonders." CreationDate="2010-12-28T00:56:01.383" UserId="3945" />
  <row Id="12243" PostId="10548" Score="2" Text="That is not at all normal for stainless steel. Please add a picture. Also, please clarify whether &quot;bottom&quot; is the interior or exterior of the pan." CreationDate="2010-12-28T05:38:45.663" UserId="60" />
  <row Id="12245" PostId="10543" Score="1" Text="Maybe you should try roasting the almonds first at a higher temperature than the recipe indicates, but without the wasabi coating. Then coat them with the wasabi mixture and let them sit in the oven at a considerably *lower* temperature, drying them out rather than baking them. More work, yes, but if you suspect that the heat takes the edge off the wasabi, perhaps it will be worth it." CreationDate="2010-12-28T09:04:46.147" UserId="3756" />
  <row Id="12246" PostId="10544" Score="2" Text="+1 agreed, taking a good peice of beef past medium is almost a sin so don't re-heat, look for options, sandwich is a good start. Slicing into a salad could be done, or even slice it super thin and wrap it around some cooked and dressed asperagus." CreationDate="2010-12-28T13:38:20.140" UserId="3852" />
  <row Id="12247" PostId="10549" Text="Peaks?  I don't think I've ever whipped royal icing to peaks ... I've always used it as something drizzled on, which then sets up stiff." CreationDate="2010-12-28T13:57:37.777" UserId="67" />
  <row Id="12248" PostId="10550" Text="What I was really wondering about the safety concerns is how much it even matter if it was held in the danger zone? Would 10+ minutes in a steamer kill off anything that may have shown up while it was being held?" CreationDate="2010-12-28T14:17:49.560" UserId="1259" />
  <row Id="12249" PostId="10544" Text="@boxed-dinners: Taking it TO medium is a sin. Tenderloin should moo when you cut into it." CreationDate="2010-12-28T14:24:32.813" UserId="218" />
  <row Id="12250" PostId="10549" Text="@Joe: royal icing can also be used for piping flowers and other decorations, for which it needs to be fairly stiff." CreationDate="2010-12-28T14:34:07.323" UserId="2569" />
  <row Id="12251" PostId="10549" Text="I have to agree with @Joe.  If you've got egg whites, and sugar, and you whip it until it forms stiff peaks, then what you have is a meringue." CreationDate="2010-12-28T15:37:01.343" UserId="41" />
  <row Id="12252" PostId="10548" Score="1" Text="On the other hand, this **is** normal for certain aluminum pans, as they can react with the dish soap you normally use to clean them.  Are you *positive* that it's stainless steel?  How heavy is it?" CreationDate="2010-12-28T15:42:45.580" UserId="41" />
  <row Id="12253" PostId="10513" Text="Dangers of? Actually, I had 3 fires in my previous oven. In one case, I had 4-5 inches of thick black smoke on the ceiling (thank god for fire extinguishers). But I'm trying to avoid that here. I'm starting to think that washing/re-using might be the way to go, too." CreationDate="2010-12-28T17:10:44.943" UserId="3903" />
  <row Id="12254" PostId="10550" Score="1" Text="@yossarian: Do danger-zone concerns really factor into *rice*?  Unless you had some kind of cross-contamination, it should be bacteria-free to begin with." CreationDate="2010-12-28T17:30:30.920" UserId="41" />
  <row Id="12255" PostId="10550" Text="@aaronut, yeah, I kinda figured that it would be ok whatever I did with it since it's rice and I'm steaming it before service, but I'm not positive." CreationDate="2010-12-28T18:01:30.837" UserId="1259" />
  <row Id="12256" PostId="10431" Text="The only thing I cook directly on the rack is jacket/baked potatoes.  Has to be pretty clean." CreationDate="2010-12-28T19:50:24.180" UserId="3432" />
  <row Id="12259" PostId="10549" Score="1" Text="The difference between meringue and royal icing is basically the amount of sugar." CreationDate="2010-12-28T20:53:22.680" UserId="2569" />
  <row Id="12261" PostId="10550" Score="1" Text="Sorry guys, rice can be a serious problem...the specific bacteria is bacillus cereus.  And the problem isn't that you can't kill the bacteria, it's that the bacteria create toxins that persist after the bacteria is dead.  But again, the times you are talking about aren't going to be a problem.  Just don't let it sit all afternoon, then think the steaming will take care of anything.  It will, indeed, kill the bacteria, but not the toxins.  If you ever want to freak yourself out, take the ServSafe course.  They get your attention up front by telling you everything you want to avoid." CreationDate="2010-12-29T00:42:25.190" UserId="3479" />
  <row Id="12262" PostId="10554" Text="Out of &quot;frustration&quot;, I bought a can late last night to see if they used anything else. Horseradish is up there on the ingredients list but I'll try anything at this point. If I had real wasabi, I wouldn't waste them on almonds :)" CreationDate="2010-12-29T00:45:24.110" UserId="3954" />
  <row Id="12263" PostId="10549" Text="I agree with @Marti, the Royal Icing I know is usually a very dense meringue format." CreationDate="2010-12-29T00:46:25.990" UserId="3432" />
  <row Id="12264" PostId="10252" Text="@Jefromi. Yes it does look like cardoon is what I am looking for. I will add an answer to that effect. -- Thank you." CreationDate="2010-12-29T01:38:20.113" UserId="3875" />
  <row Id="12266" PostId="10557" Score="1" Text="Those other sites might have recipes, but as you don't call out specific ones, I can't consider this to be a good answer -- You may want to name / describe / link to specific recipes." CreationDate="2010-12-29T02:41:13.450" UserId="67" />
  <row Id="12267" PostId="10543" Score="1" Text="Building on this idea, what about mixing the wasabi with a small amount of egg white and tossing it on the already roasted nuts, then putting them back in the oven at a very low temperature, just long enough to set the egg white?" CreationDate="2010-12-29T07:37:52.487" UserId="1393" />
  <row Id="12268" PostId="10568" Text="As I'm new to this site, I was only allowed to include one link in my answer. The URL for the website &quot;Curry Recipes Online&quot; is http://www.cr0.co.uk/ and for the website &quot;Show Me the Curry&quot; is http://www.showmethecurry.com/." CreationDate="2010-12-29T14:48:07.893" UserId="4012" />
  <row Id="12270" PostId="10548" Score="1" Text="This is actually quite normal for stainless steel in areas where the water is hard (heavy on minerals)." CreationDate="2010-12-29T16:12:46.540" UserId="3348" />
  <row Id="12271" PostId="10547" Text="This is almost exactly my method.  Our beef is definitely more on the rare side, though." CreationDate="2010-12-29T16:17:25.960" UserId="3577" />
  <row Id="12272" PostId="10540" Text="+1 for the great summary of Amazon reviews." CreationDate="2010-12-29T16:22:00.743" UserId="3577" />
  <row Id="12273" PostId="10538" Score="2" Text="@Joe: Just an observation--we use any old reusable container for half-onions, sometimes it's a hard container, sometimes it's worn, scored-up old Tupperware, and in no cases have we had a problem with the onion flavor/smell carrying over to the next thing we put in the container. I suppose there might be some risk if you were to follow an onion with leftover creme caramel or something, but for most cases I think the risk of flavor contamination is minimal at most." CreationDate="2010-12-29T16:26:11.153" UserId="3348" />
  <row Id="12276" PostId="10548" Text="Thanks for the pics Dante. I wouldn't call that &quot;gray&quot;. :P" CreationDate="2010-12-29T17:32:45.790" UserId="60" />
  <row Id="12279" PostId="10576" Text="Well it was 2 packed cups of dark brown sugar, 3 tbs flour, and 1/2 cup (1 stick) butter. Not sure that's enough butter to dissolve it..." CreationDate="2010-12-29T19:23:10.270" UserId="218" />
  <row Id="12280" PostId="10563" Text="Doug: I think your intuition is correct that it can ripen. Your suggestions for use are excellent, though I might have to go out and find some chickens :) However, I am going to accept Kathy's answer, with respect to the ripening, since she replied first (and could use some reputation points for encouragement)." CreationDate="2010-12-30T01:21:04.440" UserId="3308" />
  <row Id="12281" PostId="10564" Text="corn starch and maltodextrin aren't the same thing. maltodextrin is derived form cornstarch, but is a different thing entirely. and what, exactly, do you think the manufacturers use to coat the snacks? from wasabi peas to nacho chips, the answer to 'what is that powdery residue on my fingers' is 'maltodextrin.'" CreationDate="2010-12-30T01:24:07.277" />
  <row Id="12282" PostId="10561" Text="Thanks, Kathy. I'll give it a try." CreationDate="2010-12-30T01:25:03.250" UserId="3308" />
  <row Id="12283" PostId="10591" Text="I love figs and pickled things, but I can't quite place this." CreationDate="2010-12-30T01:47:15.280" UserId="194" />
  <row Id="12284" PostId="10379" Text="I've edited this to relate as specifically as possible to the properties of the Prime grade itself; although the answers have been pretty good so far, the previous version of the question seemed to be inviting recipe suggestions." CreationDate="2010-12-30T02:05:08.940" UserId="41" />
  <row Id="12285" PostId="10378" Score="3" Text="@Orbling Yeah, vegemite is the first thing we give to Americans to taste when they visit. &quot;This is Australian food! Go on, try it, it tastes like chocolate!&quot;" CreationDate="2010-12-30T03:12:06.493" UserId="1502" />
  <row Id="12286" PostId="6348" Score="1" Text="@Mike Scott, for normal people, &quot;electric cooktop&quot; always and only means &quot;traditional resistor-based electric cooktop&quot;. If we want to talk about induction cooktops, we say... wait for it... &quot;induction cooktop&quot;." CreationDate="2010-12-30T04:22:11.767" UserId="2569" />
  <row Id="12287" PostId="6359" Text="I have to say that this fails to answer the question that was asked. In normal English usage, &quot;electric stove&quot; always refers to the traditional resistor-coil technology, **not** to induction/magnet-based technology. To refer to the latter, the proper term is &quot;induction stove&quot;." CreationDate="2010-12-30T04:30:48.293" UserId="2569" />
  <row Id="12288" PostId="10593" Text="Thanks Aaronut, exactly what I was looking for." CreationDate="2010-12-30T08:44:07.150" UserId="3899" />
  <row Id="12289" PostId="10378" Score="1" Text="@MGOwen: LOL, that's just mean!" CreationDate="2010-12-30T14:00:53.833" UserId="3432" />
  <row Id="12290" PostId="5094" Text="I personally think that both garlic and onions smell great :)" CreationDate="2010-12-30T14:30:15.210" UserId="814" />
  <row Id="12291" PostId="10592" Text="Thanks - this gives me a great starting point to research further (though it does sound like overall it might not be worth the effort!)" CreationDate="2010-12-30T15:24:26.730" UserId="4019" />
  <row Id="12292" PostId="10575" Text="Pretty good Nadia. I wouldn't put a time on the cooking as this depends on individual conditions, like wetness and temperature. Do you cook at high temp. or low temp.?" CreationDate="2010-12-30T16:37:22.907" UserId="641" />
  <row Id="12293" PostId="10592" Text="+1: Absolutely correct. Camping stoves are exceptionally wimpy." CreationDate="2010-12-30T16:38:44.027" UserId="218" />
  <row Id="12294" PostId="3479" Text="How is this off topic?" CreationDate="2010-12-30T16:48:27.763" UserId="4030" />
  <row Id="12295" PostId="10595" Score="1" Text="The two popular pitcher-type filter brands in the US are Brita and Pur. We used to use a Brita, and it worked OK, but it was a constant annoyance to get certain members of the family to refill it - the pitcher was *always* empty when I wanted some water. We've now gotten an under-sink filter that works much better - it makes the water taste wonderful (as opposed to the Brita, which was always just barely acceptable) and there's no refilling needed." CreationDate="2010-12-30T17:08:55.283" UserId="2569" />
  <row Id="12296" PostId="10605" Text="Good call, basically it was freezer burnt before getting in the freezer. ha. I will wait to see if anyone else posts any alternative ideas, but this sounds very likely." CreationDate="2010-12-30T18:09:49.410" UserId="15" />
  <row Id="12297" PostId="10606" Text="Try it. The worst that can happen is you have to melt and re-freeze the next morning." CreationDate="2010-12-30T18:32:27.387" UserId="3779" />
  <row Id="12298" PostId="10605" Text="That would also explain why it didn't affect the flavor/mouthfeel -- it wasn't extracting moisture from the food, so it was effectively just frost forming, not 'freezer burn'." CreationDate="2010-12-30T19:29:10.090" UserId="67" />
  <row Id="12299" PostId="10592" Text="@satanicpuppy : camping stoves that are intended for backpacking are wimpy.  But I know the local head of the boyscouts, and he drags along a [Black Stone Griddle](http://www.blackstoneproducts.com/catalog/)" CreationDate="2010-12-30T19:40:29.180" UserId="67" />
  <row Id="12300" PostId="10592" Text="@joe: Ell Oh Ell. Whatever happened to cooking with, you know, *wood*" CreationDate="2010-12-30T19:50:42.680" UserId="218" />
  <row Id="12301" PostId="10597" Text="yes, this sounds like it is the best use - now to find a good brie. I might melt try melting it a little on toast." CreationDate="2010-12-30T20:01:36.563" UserId="1184" />
  <row Id="12302" PostId="10600" Score="1" Text="Check your local library.  I know it seems obvious, but so often people forget that the library either has, or often can get, almost anything you want.  I am in Ohio, for instance, and my library lets me order online from libraries all over the state.  In fact, in the middle of writing this comment I went and ordered it for myself.  I didn't realize until then that this is a Cooks Illustrated book...while I don't own this one, I have several others and they have been universally and consistently good." CreationDate="2010-12-30T20:04:53.567" UserId="3479" />
  <row Id="12303" PostId="10601" Text="Looking up online I noted that Jack Bishop (the America's Test Kitchen taste test guy...which is Cooks Illustrated) has a Vegetarian cookbook.  http://www.amazon.com/Year-Vegetarian-Kitchen-Seasonal-Friends/dp/0618239979" CreationDate="2010-12-30T20:08:52.877" UserId="3479" />
  <row Id="12304" PostId="10607" Text="The goal is to get the whole bowl down to the coldest temperature possible...even though the bowl is at -1 C (it will freeze water) it would be ineffective to freeze more ice cream.  2 bowls is the only reliable way to do two batches, although pre-chilling the ice cream mix in the freezer to near freezing will help." CreationDate="2010-12-30T20:12:19.737" UserId="3479" />
  <row Id="12305" PostId="10563" Text="Not a problem on the answer.  I'm here for the fun, doncha know?  I've gotten plenty of good info from you in the past...just on programming." CreationDate="2010-12-30T20:13:53.243" UserId="3479" />
  <row Id="12306" PostId="10592" Score="2" Text="I have a propane turkey fryer that I do NOT use for frying turkey, but I do use when I need major heat output.  I've made beer, done clam bakes and Alton Brown used his for a high heat wok fry.  They aren't particularly expensive, but will take up room in your flat when not in use.  But you get a large pot &quot;for free&quot;." CreationDate="2010-12-30T20:19:51.537" UserId="3479" />
  <row Id="12307" PostId="10607" Text="@doug: On labor day I saw people try and do two batches, freezing the bowl for 6 hours in between, and the second batch never froze up, not even close. So I agree completely." CreationDate="2010-12-30T20:27:28.750" UserId="218" />
  <row Id="12308" PostId="10592" Text="@Doug : the same person brings one of those along for boiling pasta / potatoes / whatever for 50+ people at a time.  (and then there's the rolling pantry w/ fold-down table &amp; window for the coffee maker, etc.)" CreationDate="2010-12-30T21:06:38.740" UserId="67" />
  <row Id="12309" PostId="371" Text="When using a regular pan and a water bath, does he then just cut the cake inside that pan or is there some sort of trick to get it out of the pan?" CreationDate="2010-12-30T21:30:40.683" UserId="2217" />
  <row Id="12310" PostId="26" Text="What do you do to avoid spattering grease all over the oven?  Or is there not spattering with this method?  I don't want to have to clean the oven afterwards." CreationDate="2010-12-30T21:33:50.303" UserId="931" />
  <row Id="12311" PostId="10607" Text="Ok, I guess it will have to wait until tomorrow. Thanks!" CreationDate="2010-12-30T22:18:46.537" UserId="3756" />
  <row Id="12312" PostId="10612" Text="If they were not pre-cooked and you cooked them without deveining and peeling, would you eat them like that?" CreationDate="2010-12-30T23:25:13.503" UserId="222" />
  <row Id="12313" PostId="10617" Score="1" Text="+1 for &quot;no recooking&quot;. Shrimp cook extremely quickly. If you're going to cook them, they ought to be uncooked to start. (They'll be cheaper as well)" CreationDate="2010-12-31T01:27:16.167" UserId="218" />
  <row Id="12314" PostId="10600" Text="Thanks for the suggestion. I'm not in an English-speaking country though. I'm not sure whether the book has appeared in translation, or whether it's possible to get it through international inter-library lending (and I'm guessing the charge for that might not be worth getting a preview instead of just outright buying it sight unseen)." CreationDate="2010-12-31T01:38:01.257" UserId="4012" />
  <row Id="12315" PostId="10618" Text="+1 on the temperature ranges AND the confirmation on the Thermapen...or any instant read thermometer.  I use mine every time I make bread." CreationDate="2010-12-31T03:54:28.293" UserId="3479" />
  <row Id="12316" PostId="10617" Text="How should I go about seasoning them, then? We were planning to eat them with our fingers. Should I leave it to everybody to devein their own? :-o" CreationDate="2010-12-31T07:33:47.800" UserId="2217" />
  <row Id="12317" PostId="10617" Text="deveining cannot be done at the dinner table--you need an extremely sharp knife. plus, there is something about handling poo during dinner that is somewhat distasteful. I would serve them cold, perhaps with a classic cocktail sauce (the easy way to make one is ketchup + prepared horseradish), or a remoulade. Sauce Gribiche could be nice as well." CreationDate="2010-12-31T08:36:37.407" />
  <row Id="12318" PostId="10617" Text="Ok, I'm thinking peel&amp;devein them and them just tossing them very gently with some garlic butter... hopefuly that's not gonna overcook them. Then use the leftover shells for stock, maybe?" CreationDate="2010-12-31T14:32:08.783" UserId="2217" />
  <row Id="12319" PostId="10621" Text="I've done this, and it works just fine. You can sift to make sure the additional ingredients filter through, or you can simply use a fork or whisk." CreationDate="2010-12-31T14:50:34.927" UserId="1887" />
  <row Id="12320" PostId="10617" Text="ditch the shells, if you had the heads that would be worth making stock out of, but the shells won't make a good stock on their own." CreationDate="2010-12-31T15:00:26.200" UserId="3852" />
  <row Id="12321" PostId="10618" Text="I always pull any baked good out before 210. It's going to keep building tempture after it comes out of the oven for a few minutes and after 212 degrees you start loosing moisture and the bread starts to dry out." CreationDate="2010-12-31T15:28:54.293" UserId="3852" />
  <row Id="12322" PostId="10621" Score="1" Text="While it works as above, note that self-raising flour is generally softer wheat than all purpose flour (matters with biscuits and cakes) and the manufacturers have access to more kinds of leavenings than you do.  So while the fix will work, there is still a good reason to keep the self-rising flour around." CreationDate="2010-12-31T16:02:52.847" UserId="3479" />
  <row Id="12324" PostId="3479" Text="Don't know probably some new policies..." CreationDate="2010-12-31T16:11:35.417" UserId="946" />
  <row Id="12325" PostId="10613" Text="I like your suggestion.  I am going &quot;whole hog&quot; because I always wanted to try popovers and what a great way to start the new year.  Thanks. :)" CreationDate="2010-12-31T16:11:49.347" UserId="4036" />
  <row Id="12326" PostId="10617" Score="1" Text="If your aim is to heat the shrimp through, tossing them in garlic butter will overcook them. Period. Adding enough heat to get them to a pleasantly hot eating temperature will overcook them, period. Again, your absolute best bet for something tasty and tender is to serve them cold. In addition, boxed-dinners is quite incorrect; shrimp shells on their own make an excellent stock, you just need lots--so keep the shells in your freezer until you have amassed a good amount. Heads will make the stock better, of course, and roasting the shells before making the stock will intensify the flavour." CreationDate="2010-12-31T16:15:09.047" />
  <row Id="12327" PostId="10631" Text="I had these too once at a tapas bar in Madrid; they were OK.  Not half as exciting or mysterious as people tend to think.  I thought they were a lot like ordinary meatballs but I guess it depends on how they're prepared." CreationDate="2010-12-31T19:37:46.313" UserId="41" />
  <row Id="12329" PostId="10638" Score="1" Text="Could you help out those of us who have no clue whether a *gammon* is animal, vegetable, or mineral?" CreationDate="2010-12-31T20:06:39.367" UserId="2569" />
  <row Id="12330" PostId="10635" Score="1" Text="+1 for &quot;If in doubt, throw it out&quot;. Of course, I'm in the camp that believes Brussels sprouts *always* taste doubtful, and therefore should always end up in the trash can rather than my plate, but I'm aware that there are people who don't agree... :)" CreationDate="2010-12-31T20:09:41.000" UserId="2569" />
  <row Id="12331" PostId="10650" Score="1" Text="This question doesn't seem exactly related to food or cooking... Try plumbing SE perhaps?!" CreationDate="2011-01-01T02:58:58.790" UserId="1123" />
  <row Id="12332" PostId="10650" Score="1" Text="Uh, Sterno - and Jelled Fuels, are used in cooking everyday - just like Knives, Stoves, Spoons, Bowls, Microwaves, etc." CreationDate="2011-01-01T05:17:23.890" UserId="2460" />
  <row Id="12333" PostId="10634" Text="Were the sprouts kinda yellowish?  If so, that combined with the spots is a sign that the outer leaves are dying (and possibly the whole thing) ... it could be any number of things.  I normally manage to kill my cabbages through over-watering, but I had a bad issue with cutworms last year, too." CreationDate="2011-01-01T05:50:04.333" UserId="67" />
  <row Id="12334" PostId="873" Text="What cheddar are you referring to, most are fairly reasonable for grating?" CreationDate="2011-01-01T07:10:06.380" UserId="3432" />
  <row Id="12335" PostId="10637" Text="I thought it's mainly because the intestine would spoil the flavor of the dish..." CreationDate="2011-01-01T10:33:45.457" UserId="2217" />
  <row Id="12336" PostId="10655" Text="Spot on Martha." CreationDate="2011-01-01T16:38:13.580" UserId="641" />
  <row Id="12337" PostId="10642" Text="Never make a bread with an all-purpose flour.  Big no-no.  Acidity does not weaken the gluten, it serves to speed gluten formation.  This means that a bread will be properly mixed (gluten properly formed) sooner when you are mixing a sour bread when compared to mixing a 'regular' bread.   In turn, the dough will be over mixed if you mix it the same amount of time you would  mix that regular bread.  So the acidity just speeds up the whole gluten cycle." CreationDate="2011-01-01T16:53:18.000" UserId="3630" />
  <row Id="12338" PostId="10650" Text="Unfortunately I don't have enough rep to vote to reopen or I would. I think this site is a little too quick to close questions. This seems as appropriate as many other questions already on this site, e.g. http://cooking.stackexchange.com/questions/9507/what-is-the-best-way-to-clean-an-electric-fryer http://cooking.stackexchange.com/questions/10170/what-is-the-proper-way-to-maintain-a-can-opener http://cooking.stackexchange.com/questions/6943/how-can-i-clean-dark-non-stick-pots-e-g-calphalon" CreationDate="2011-01-01T17:02:01.407" UserId="123" />
  <row Id="12339" PostId="10650" Text="@Ryan: Discuss it on meta if you want.  Please keep statements like &quot;this site is a little too quick to close questions&quot; out of the comments as they have nothing whatsoever to do with the question." CreationDate="2011-01-01T17:22:54.610" UserId="41" />
  <row Id="12340" PostId="10656" Score="1" Text="I'm not a pavlova expert, so I'm not sure if this is a common enough question to answer without more information, but it might help you get some answers if you explained how you made them." CreationDate="2011-01-01T17:24:31.003" UserId="41" />
  <row Id="12341" PostId="10650" Score="1" Text="I'm going to reopen this as it does seem to be on topic to me; I don't think anybody would bat an eye if [a similar question were asked about cooking oil](http://cooking.stackexchange.com/q/3734/41).  I suspect that some people may not have been familiar with this product or its culinary uses.  I edited in a wiki link to help out with that." CreationDate="2011-01-01T18:27:25.573" UserId="41" />
  <row Id="12342" PostId="10637" Score="4" Text="The intestine doesn't taste that much, the biggest problem you run into is the texture change. It really doesn't become an issue until the shrimp get to a larger size as there is never enough in any one bite to be detectable. However once you start talking twelve-fifteens you really do need to devein as it possible to get a bite that is a higher ratio of intestine to shrimp, which can be off putting." CreationDate="2011-01-01T18:58:59.693" UserId="446" />
  <row Id="12343" PostId="10663" Text="Thanks. Will try your suggestion with the next roast." CreationDate="2011-01-01T19:36:01.257" UserId="1326" />
  <row Id="12344" PostId="5071" Text="@Ocaasi: I thought it was so we could say &quot;put that in your bread box&quot;" CreationDate="2011-01-01T20:08:20.827" UserId="3627" />
  <row Id="12345" PostId="10665" Score="2" Text="Note that country and region both matter here.  Canadian AP flour is generally higher gluten content than American AP flour.  And in the US, they vary north-to-south as well.  Just something else to take into account." CreationDate="2011-01-01T20:54:46.010" UserId="835" />
  <row Id="12346" PostId="10669" Score="1" Text="Any other alternatives to adding gluten?  What about more yeast/less salt/more sugary stuff?" CreationDate="2011-01-01T20:57:49.970" UserId="3627" />
  <row Id="12347" PostId="10635" Text="@Marti - I blanch, then pan-fry the half-cut sprouts with bacon.  Makes 'em taste pretty good!" CreationDate="2011-01-01T20:58:04.167" UserId="835" />
  <row Id="12348" PostId="10665" Text="@sdg: thanks, eh" CreationDate="2011-01-01T21:02:31.477" UserId="3627" />
  <row Id="12349" PostId="10668" Text="I'm trying to make do with minimal ingredients and am planning to follow [this recipe](http://www.essortment.com/all/howtomakebrea_rloi.htm), should it prove practical.  I meant to use that as one of the links in the original post (it's now fixed).  I'm suffering from a bit of information overload (and time constraint) so I don't think I'll go digging about for a recipe with even more stringent requirements.  If you do know of one though, I would quite appreciate a link to it." CreationDate="2011-01-01T21:08:51.127" UserId="3627" />
  <row Id="12350" PostId="10669" Score="1" Text="@intuited: No, that won't help.  Reducing salt will just take away the flavour.  Adding more sugar will cause *less* gluten to form, making the bread more cake-like.  And adding more yeast won't help much because its main role is to produce carbon dioxide which gets trapped by the gluten; you can't really compensate for a lower gluten level by adding more gas.  As I said, you can try to use the AP flour straight up, and probably end up with a slightly denser/flatter bread; otherwise you either need to add actual gluten or use a recipe created for AP flour in the first place." CreationDate="2011-01-01T22:38:50.170" UserId="41" />
  <row Id="12351" PostId="10673" Score="1" Text="Have you seasoned it?" CreationDate="2011-01-02T02:12:09.483" UserId="41" />
  <row Id="12352" PostId="10673" Text="http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet just in case." CreationDate="2011-01-02T03:18:44.160" UserId="194" />
  <row Id="12353" PostId="10663" Text="+1: 3 hours is way too long for 2 pounds of meat, even at only 300" CreationDate="2011-01-02T03:30:46.057" UserId="218" />
  <row Id="12354" PostId="10536" Text="Santa also got one for me. It went straight in the trash, along with my new &quot;perfect brownie pan&quot; and several other as-seen-on-TV pieces of junk..." CreationDate="2011-01-02T03:51:53.000" UserId="2047" />
  <row Id="12355" PostId="10464" Text="possible duplicate of [How long should roast pork be cooked so that it stays light pink?](http://cooking.stackexchange.com/questions/7443/how-long-should-roast-pork-be-cooked-so-that-it-stays-light-pink)" CreationDate="2011-01-02T04:01:34.883" UserId="2047" />
  <row Id="12356" PostId="10675" Text="Thank you! (But I was slightly hoping you'd say I had to eat it all now :-))" CreationDate="2011-01-02T10:24:19.003" UserId="197" />
  <row Id="12357" PostId="10651" Text="If you happen to be vegetarian/vegan, vegweb.com includes a similar feature; you can save recipes found on the site and then generate a grocery list. (but not quite what you want because AFAIK you can't directly add your own recipes (without going through the normal recipe submission/mod review process, which takes a while))" CreationDate="2011-01-02T15:01:09.517" UserId="725" />
  <row Id="12358" PostId="10675" Text="@Vicky: I know it's tempting but it'll be even better once it goes inside some truffles and cream puffs." CreationDate="2011-01-02T15:53:31.077" UserId="41" />
  <row Id="12359" PostId="10645" Text="Thanks for the advice, that worked very well. I did also sweat the aromatics for about 20 minutes to make up for the shortened braising time and used about half the called for liquid, reducing at the end per your instructions. The chops stayed moist and tender. Thanks again!" CreationDate="2011-01-02T17:29:31.220" UserId="4047" />
  <row Id="12360" PostId="10677" Score="3" Text="Suggestion: I think you mean &quot;flavorful&quot;, not &quot;tasteful&quot;." CreationDate="2011-01-02T17:36:13.460" UserId="2569" />
  <row Id="12361" PostId="606" Text="The crying chemical is a gas; you're likely dispersing the gas by walking to the sink to rinse them off ;)" CreationDate="2011-01-02T18:12:49.910" UserId="2183" />
  <row Id="12362" PostId="10675" Score="2" Text="When you take it out of the freezer, warm it slowly if possible and don't break the seal until it is at room temperature." CreationDate="2011-01-02T18:13:23.967" UserId="3779" />
  <row Id="12363" PostId="10655" Text="Exactly, Martha. +1 Also, unsalted butter tends to be fresher butter. Salted butter keeps longer. Salted butter can last two to three times longer refrigerated." CreationDate="2011-01-02T19:35:20.917" UserId="3893" />
  <row Id="12364" PostId="10674" Text="Depending on brand of butter (and sometimes even batch), there can be around 3/4 to a full teaspoon of salt per stick of butter. So, if you'd like to reduce any other salt in the recipe, feel free. That said, I once accidentally used salted butter in a cookie recipe and didn't reduce, but the extra salt was a fantastic surprise." CreationDate="2011-01-02T19:38:16.843" UserId="3893" />
  <row Id="12365" PostId="606" Text="@mattbasta, the sink is right beside me. I think the water actually washes away the acid that forms the gas, before it can turn into gas.. [Wikipedia backs me up](http://en.wikipedia.org/wiki/Onion#Eye_irritation) on the water idea, anyway." CreationDate="2011-01-03T00:04:40.637" UserId="77" />
  <row Id="12366" PostId="10692" Text="Very informative, thank you." CreationDate="2011-01-03T05:37:22.460" UserId="3627" />
  <row Id="12367" PostId="10679" Score="2" Text="Agreed on the liquids -- my dad would make 'red rice', where he'd use crushed tomatoes as the liquid." CreationDate="2011-01-03T05:48:42.993" UserId="67" />
  <row Id="12368" PostId="10678" Score="3" Text="You don't even need to do it separately ... I'll finely dice carrots and onion, get a little color on them, stir in the rice, cook 'til it goes translucent, then add the liquid.  If I'm preparing it as a side for an indian dish, I'll add some spices (a stick of cinnamon, a few cloves cloves, cardamom pods, etc.)" CreationDate="2011-01-03T05:55:43.310" UserId="67" />
  <row Id="12369" PostId="10695" Text="slowly adding will help as well, once you stop adding the anti-clumping agents as well." CreationDate="2011-01-03T09:52:37.893" UserId="446" />
  <row Id="12370" PostId="10695" Text="Hm, it was definitely noticeable in the end product - very much so. But that would certainly seem to explain it - thanks!" CreationDate="2011-01-03T10:13:14.917" UserId="3894" />
  <row Id="12371" PostId="10371" Text="Regarding the failure I had with raw milk, I was wondering if perhaps since the temperature is the problem, that actually bringing the milk to a boil before pouring in the acid can cause this as well in otherwise unaffected milk. Next time I'll try pouring it long before it boils." CreationDate="2011-01-03T11:38:32.777" UserId="3919" />
  <row Id="12372" PostId="10682" Text="related : http://cooking.stackexchange.com/questions/3114/what-is-the-best-easiest-way-to-juice-a-watermelon" CreationDate="2011-01-03T12:30:31.637" UserId="67" />
  <row Id="12373" PostId="10698" Score="1" Text="I don't think it was over-charged; just 1 charge and 1.5 cups of cream, and it definitely wasn't almost empty. One theory I had was temperature. I had left it in the coldest part of my fridge. I moved it to a less frigid spot, so I'll see if that made a diff in the morning." CreationDate="2011-01-03T14:37:26.820" UserId="1393" />
  <row Id="12374" PostId="10360" Text="I am going to reply here and say that although this may not be exactly what jerky is (it is cooked, as well as dried), it has a very similar result both in flavor and texture.  I would suggest that everyone who is wondering whether this works great should try it out." CreationDate="2011-01-03T18:51:47.570" UserId="3760" />
  <row Id="12375" PostId="10708" Score="1" Text="-1 because covering will change the heat profile of the pan, make the whole area hotter, promote steaming. All things that will change the way you are cooking. A splatter screen won't do that." CreationDate="2011-01-03T19:23:32.323" UserId="1259" />
  <row Id="12376" PostId="8845" Text="Unfortunately, to get a good high temperature cooking and the browning that adds flavor, the splatter is unavoidable. Good suggestion below with the screen, and there are many varieties. Just accept it and enjoy the nicely browned food." CreationDate="2011-01-03T19:24:51.567" UserId="3853" />
  <row Id="12377" PostId="10708" Score="1" Text="No worries. I cook sausages on a low heat in a cast iron pan with a lid all the time. I like 'em that way. Judging by the down votes, I'm the only one who does. Have a nice day." CreationDate="2011-01-03T19:31:09.447" UserId="3486" />
  <row Id="12378" PostId="2092" Text="Why does a sharp knife avoid mangling cell walls? I'd expect it to cut right through them!" CreationDate="2011-01-03T19:54:39.780" UserId="568" />
  <row Id="12379" PostId="10625" Text="I meant homemade goat cheese, this stuff had a very hard curd and was not about to melt." CreationDate="2011-01-03T19:59:56.387" UserId="1675" />
  <row Id="12380" PostId="10595" Text="We use a brita filter and found that we had to start using it for making coffee, definitely improved the flavor." CreationDate="2011-01-03T20:26:18.223" UserId="1675" />
  <row Id="12381" PostId="10693" Text="Are you being consistent in the amount of shaking? I got an iSi for Christmas and haven't used it yet, but was surprised that the instructions explicitly stated how many times it should be shaken based on the fat content of your cream." CreationDate="2011-01-03T20:49:27.977" UserId="1259" />
  <row Id="12382" PostId="10683" Text="A ricer might work well in a pinch too." CreationDate="2011-01-03T21:02:26.100" UserId="1259" />
  <row Id="12383" PostId="10713" Text="Is this the whole peppercorns that you are cracking fresh? or is it a prepared mix?" CreationDate="2011-01-03T22:48:56.783" UserId="4086" />
  <row Id="12384" PostId="10697" Score="3" Text="One note: add the salt before cooking, not after. Big difference between cooking the salt into it and just putting it on top" CreationDate="2011-01-03T22:51:16.860" UserId="4086" />
  <row Id="12385" PostId="10713" Score="1" Text="Similar perhaps duplicate question: http://cooking.stackexchange.com/questions/6113/white-pepper-vs-black-pepper" CreationDate="2011-01-03T23:01:09.163" UserId="231" />
  <row Id="12386" PostId="10655" Text="In fact, use unsalted butter for all cooking. This allows you to adjust your seasoning in a much more precise manner, and will prevent unwanted effects (for example, salt inside a hamburger or any other ground meat will cause the proteins to tighten and toughen)." CreationDate="2011-01-03T23:20:36.550" />
  <row Id="12387" PostId="10717" Text="This is hands-down the best answer, and my guess is a combination of not enough shaking, and not enough liquid (1.5c in an ISI is really not very much) leading to a far too high nitrous:cream ratio." CreationDate="2011-01-03T23:25:53.770" />
  <row Id="12388" PostId="10717" Score="1" Text="@daniel: You may be thinking of the 1 L food-service whippers they sell; I myself have a 500 mL whipper and it's possible that Michael even has one of the 250 mL models (in which case there might be an entirely different problem - that of over-filling).  1.5 cups is a somewhat odd amount either way, but whether or not it's too little would depend on the size of the dispenser." CreationDate="2011-01-03T23:31:07.057" UserId="41" />
  <row Id="12389" PostId="10697" Score="2" Text="I literally can not eat unsalted rice, god knows how people can consume it.  Has to be added to the cooking water upfront, same applies to pasta.  Without it, it is unspeakably bland." CreationDate="2011-01-03T23:51:14.723" UserId="3432" />
  <row Id="12390" PostId="10705" Text="I decided to do this, basically for speed.  I only lost about 5% of the dough, I'd guess.  We'll see how it goes -- this is my first time baking bread besides the &quot;no-knead&quot; recipe, which I have been underwhelmed by." CreationDate="2011-01-04T00:00:47.523" UserId="4080" />
  <row Id="12391" PostId="10714" Text="I dare say using brown onions and just softening them will suffice in such a recipe, do not brown them." CreationDate="2011-01-04T00:31:55.250" UserId="3432" />
  <row Id="12392" PostId="10717" Text="If you're whipping cream, make sure you don't shake it so much that you make butter. Other than that, Aaronut is correct: if it sputters, shake some more." CreationDate="2011-01-04T00:55:42.833" UserId="2569" />
  <row Id="12393" PostId="10722" Text="With hot chocolate you leave the chocolate in and it doesn't get bitter over time (unlike tea or coffee), so I'd guess it's not the same." CreationDate="2011-01-04T02:17:28.657" UserId="152" />
  <row Id="12394" PostId="10713" Text="@talon8 : I'd say related, but not duplicate, as this one's asking how to actually deal with the difference" CreationDate="2011-01-04T03:35:37.863" UserId="67" />
  <row Id="12395" PostId="10722" Score="1" Text="This answer is incomplete.  The OP asked if and how temperature might change the taste, and followed up with a question about heating methods and temperatures.  You've stated some recommended temperatures but haven't actually answered any of the specific questions.  Coffee was never mentioned in the question at all." CreationDate="2011-01-04T03:39:50.200" UserId="41" />
  <row Id="12396" PostId="10583" Text="This makes sense. Buttermilk is more acidic than regular milk. Adding lemon juice makes the mixture even more acidic, causing it to curdle. Leaving the buttermilk out means the mixture is less acidic and so you get less curdling." CreationDate="2011-01-04T04:01:27.333" UserId="4089" />
  <row Id="12397" PostId="10717" Text="Oh! Haha. I've only ever used the 1L size, had no idea they came smaller! Even Nikolau's only sells the 1L size." CreationDate="2011-01-04T04:58:43.950" />
  <row Id="12398" PostId="10717" Text="@daniel: I had no idea that any local stores here even sold iSi products; I ordered mine online..." CreationDate="2011-01-04T05:02:50.237" UserId="41" />
  <row Id="12399" PostId="10722" Score="2" Text="@Aaronut: I thought given that the question was on hot drinks, it might be useful to include other common hot drinks, so included coffee - as it differs from tea in temperature preparation. A great many answers are &quot;incomplete&quot;, in that they do not address the entire question, but hopefully help along the way.  The OP asked if they should be worried about temperature for a number of drinks I have mentioned, and I have stated that temperature is important (implying yes) and given target temperatures, so I would submit that I have answered some of the question.  The upvotes would support that." CreationDate="2011-01-04T05:07:59.220" UserId="3432" />
  <row Id="12400" PostId="10722" Text="@Brendan Long: Perhaps not with regard to the over-extraction issue that tea and coffee suffer, but I wonder if the other issue coffee has with scalding may still effect chocolate?" CreationDate="2011-01-04T05:09:23.540" UserId="3432" />
  <row Id="12401" PostId="10722" Text="Upvotes from the community are not sufficient to &quot;support&quot; an answer that you haven't backed up at all.  You've stated a completely arbitrary temperature range with no citations or explanation.  It's simply a poor answer, upvotes or not, and it would be so easy for you to improve it." CreationDate="2011-01-04T05:18:26.440" UserId="41" />
  <row Id="12402" PostId="10713" Text="@Zombies: its whole peppercorns. And yes, I do crack them fresh." CreationDate="2011-01-04T06:35:57.653" UserId="2581" />
  <row Id="12403" PostId="10715" Text="Thank you for the advice on not using fresh ground pepper. Even it will hurt you to read this, iI will give it a try. Any idea how long to wait before use? Hours? Days?" CreationDate="2011-01-04T06:39:25.997" UserId="2581" />
  <row Id="12404" PostId="10713" Text="@talon8: thank you for the link. White pepper indeed has a &quot;barnyard&quot; odor." CreationDate="2011-01-04T06:44:13.980" UserId="2581" />
  <row Id="12406" PostId="10723" Score="1" Text="Thanks! Luckily, I make black tea 99% of the time, so it sounds like boiling water will be okay!  I've never made a homemade chai latte. I've moved recently and can no longer find my favorite: Tazo Chai Latte liquid concentrate. It was very good in a 1:2 ratio with soy milk and was great both hot and cold. Having moved (to Europe), the only option I've found is David Rio powdered Chai Latte, specifically their &quot;Tiger Spice&quot; flavor. It's good but not as flavorful, convenient, or cheap as the Tazo. I would say the only noticeable flavor difference is when I reheat the chai in the microwave." CreationDate="2011-01-04T10:37:05.230" UserId="1832" />
  <row Id="12407" PostId="10722" Score="1" Text="@Orbling - Thanks for the information.  Yes, I would have liked more information related to chai rather than coffee, but your information was still helpful. I'm still hoping for an answer with tips on heating the water for the more delicate, green tea, preparations." CreationDate="2011-01-04T10:40:00.970" UserId="1832" />
  <row Id="12409" PostId="10717" Text="Nikolau's sells everything (Queen, east of Bathurst, south side). I believe Nella and Dinette also sell iSi stuff." CreationDate="2011-01-04T13:42:21.490" />
  <row Id="12410" PostId="10724" Text="well you're adding wine flavor to butter, if that taste is more attractive to you than butter or oil, you've answered your own question." CreationDate="2011-01-04T13:43:58.993" UserId="3852" />
  <row Id="12412" PostId="10714" Score="1" Text="Could this be an accidental word misuse? It's possible that the author just used the wrong color word, if English is not his/her normal language." CreationDate="2011-01-04T14:19:59.667" UserId="3348" />
  <row Id="12413" PostId="6359" Text="@Marti, I don't agree. It's true that &quot;induction stove&quot; is more specific, but it's still an electric stove. The more specific term for what you mean is &quot;electric resistive stove&quot;. Halogen stoves are electric stoves too. Now, the questioner asked &quot;...can anyone convince me that electric is better?&quot; He was considering changing his stove to gas. My answer was completely relevant - he wanted to move away from a resistive stove and wanted to know if there was any reason to stay with electric instead of gas." CreationDate="2011-01-04T14:25:52.017" UserId="2261" />
  <row Id="12414" PostId="6348" Text="@Marti, if we want to talk about resistive cooktops, we say... wait for it... &quot;resistive cooktop&quot;." CreationDate="2011-01-04T14:29:27.677" UserId="2261" />
  <row Id="12416" PostId="10705" Text="@syrion - if this bread doesn't come out right at first, keep trying.  I was underwhelmed by some of my first real bread recipes, but that was because I needed to learn some things." CreationDate="2011-01-04T16:42:10.147" UserId="1816" />
  <row Id="12417" PostId="2092" Text="@configurator - I think that's the point, if you make a cleaner cut it will minimize the damage to cells next to where the cut is made." CreationDate="2011-01-04T17:32:56.817" UserId="3821" />
  <row Id="12418" PostId="10679" Score="1" Text="Second that!  I had a friend who would make rice using tea instead of water.  It added some interesting flavor." CreationDate="2011-01-04T17:41:02.193" UserId="3636" />
  <row Id="12419" PostId="6348" Score="1" Text="@Mike, I don't know why this was revived, but you are dead wrong. While your explanation is technically correct, no one calls it a resistive cooktop. They call it electric. And no one says electric inductive, they say induction. The fact that you want to nitpick what's technically correct is completely irrelevant to the way people actually talk." CreationDate="2011-01-04T18:05:59.883" UserId="1259" />
  <row Id="12420" PostId="10714" Score="1" Text="Well it's hard to completely rule out the possibility that it's just a plain error. I didn't do an exhaustive check, but so far it's the only recipe in the book that I've noticed specifying another color than brown or a variation of brown (&quot;brown&quot;, &quot;golden&quot;, &quot;lightly colored&quot;, ...). Some Google'ing did turn up a few other recipes that ask for pink-fried onions, but honestly they required some digging to find: http://munchcrunchandsuch.wordpress.com/2010/06/14/stuffed-bindi-okra/ and http://www.theholidayspot.com/rakhi/new_recipes.htm (the 7th recipe, Dal fry)." CreationDate="2011-01-04T18:29:15.207" UserId="4012" />
  <row Id="12421" PostId="10730" Score="5" Text="This is not a solid answer, but thinking back over general recipes, I often see about 1/8 tsp. of cayenne in many and about 1 tsp. of black pepper.  This is for things like soup or skillet stovetop meals.  They are going to be significantly different, though.  Grains of Paradise is a substitute for black pepper from medieval cooking if by some odd chance you happen to have it.  I've also seen allspice suggested, although only in spice blends." CreationDate="2011-01-04T19:12:19.770" UserId="1816" />
  <row Id="12422" PostId="10717" Text="@daniel: Going way off topic here, but do they also sell higher-end appliances (Vitamix, Waring, etc.)?" CreationDate="2011-01-04T20:03:42.290" UserId="41" />
  <row Id="12423" PostId="10239" Text="Thanks @Eric. For this Christmas, I decided to try throwing some of the flavours in the gravy instead. It worked splendidly :)" CreationDate="2011-01-04T20:10:04.823" UserId="124" />
  <row Id="12424" PostId="10735" Score="1" Text="Is it the milk that makes it a Russian Chili instead of regular Chili?" CreationDate="2011-01-04T22:32:24.317" UserId="814" />
  <row Id="12425" PostId="10735" Score="1" Text="Well milk, and the mix of different meats. Most of the time when you have ground meat in russian recipe you have beef, pork and chicken it mixed together. It used to be for simple reason that one would be cheaper than other." CreationDate="2011-01-04T22:36:11.757" UserId="4099" />
  <row Id="12426" PostId="10736" Score="1" Text="I think you'll find most decent enameled dutch ovens have a bare-metal joint between pot and lid. It helps reduce the chance of chipping of the enamel. I'd almost go so far as to recommend against an enameled pot that wasn't like this." CreationDate="2011-01-04T22:37:56.967" UserId="3348" />
  <row Id="12427" PostId="10735" Text="I personally wouldn't describe this as Russian at all. Admittedly my experience is narrow but: I never saw Russian cuisine with so many peppers, and although I did see beans for sale on the market I never saw them used by Russians for anything- only foreigners." CreationDate="2011-01-04T22:47:17.413" UserId="2001" />
  <row Id="12428" PostId="10735" Text="You may want to rephrase your question, as recipe requests are, generally, closed quickly.  This will give you an idea, if, say you are looking for what would make chili Russian... http://meta.cooking.stackexchange.com/questions/728/what-types-of-recipe-questions-are-allowed" CreationDate="2011-01-04T22:47:23.587" UserId="3479" />
  <row Id="12429" PostId="10735" Text="Russian cuisine does have extensive use of pepers. We never used chili pepers, usually there is red hot peppers that we use. We have dish that is stuffed green pepers with ground meat and rice. &#xA;&#xA;Beans are used a lot. If talking about green beans there is a dish with nothing but green beans. As far as brown and black beans we usually stay with brown beans. We have beans in Borsch (almost like a soup) with beats." CreationDate="2011-01-04T22:58:16.240" UserId="4099" />
  <row Id="12430" PostId="10735" Score="1" Text="Not sure about Russian, but my grandmother is Polish. Many of her traditional dishes use animal blood. I'm not sure where you'd get it, but it would make for some interesting chili. Something else that would be fun to try is putting a beet or two in your chili: borscht-ili!" CreationDate="2011-01-04T23:00:04.383" UserId="4047" />
  <row Id="12431" PostId="10735" Text="Beet would be a good russian style addition. I will try that" CreationDate="2011-01-04T23:01:54.100" UserId="4099" />
  <row Id="12432" PostId="10735" Text="Please come back and update if you do use beet. I'd be very interested to hear how it turns out. With that many habaneros and chipotle it's likely to be zesty. The sugar in the beets may help cut the fire a bit. The recipe doesn't specify, but I'd recommend using the canned chipotle packed in adobo rather than dried, unless you're going to grind the chipotles almost to powder. Good luck!" CreationDate="2011-01-04T23:08:44.580" UserId="4047" />
  <row Id="12433" PostId="10735" Text="@SaUce- Russia is a big place. My experience is po Volge and borsch never had beans in it." CreationDate="2011-01-04T23:48:09.007" UserId="2001" />
  <row Id="12434" PostId="10717" Text="I've never looked for them there; they focus more on restaurant supply in terms of knives, other non-mechanical stuff. But I'm willing to bet if they don't sell 'em, they know who does or will order for you." CreationDate="2011-01-05T00:36:48.423" />
  <row Id="12435" PostId="10731" Score="2" Text="I assume by &quot;red pepper&quot; you mean &quot;red peppercorns&quot; (sometimes called &quot;pink pepercorns&quot;) and not &quot;red bell pepper&quot; or &quot;crushed red pepper&quot; ... and similar for &quot;green pepper&quot;" CreationDate="2011-01-05T00:44:17.840" UserId="67" />
  <row Id="12436" PostId="10740" Text="Well i could always soak beets in Vodka before doing chili. Would that qualify as Russian?" CreationDate="2011-01-05T00:46:07.687" UserId="4099" />
  <row Id="12437" PostId="10740" Score="2" Text="Actually, using a little vodka isn't a bad idea either. There are certain flavor compounds in tomatoes and chiles that are alcohol soluble (this is one of the reasons vodka is used in vodka cream pasta sauces). If you wanted to use vodka, I'd recommend adding the tomatoes, tomato paste, and peppers just before you add the beef broth, beans, and dairy ingredients. Then add a little vodka (like 2 Tbls to a quarter cup at most), let that boil up for just a minute while you give it a stir, then continue with the other ingredients. The alcohol will boil off entirely during the remaining cook time." CreationDate="2011-01-05T02:06:49.697" UserId="4047" />
  <row Id="12438" PostId="9202" Text="I'd be very careful using enameled cast iron for &quot;artisan&quot; bread baking. Many of these sorts of recipes have the bread baked at between 400 and 450 degrees. Temperatures that high could damage the enamel (and could mess up phenolic handles too). I'd stick with non-enameled cast iron if using a dutch oven, or even better use an earthenware bread baker like La Cloche. Nothing is better for oven spring, but they are unfortunately hard to find in stores and shipping them is a 50/50 proposition as to whether it will arrive unbroken (see Amazon reviews)." CreationDate="2011-01-05T02:41:32.820" UserId="4047" />
  <row Id="12439" PostId="10717" Text="Great answer, very helpful. My whipper is the 500ml. I used 1.5 cups because I had a pint but needed to reserve 1/2 cup for a sauce :)." CreationDate="2011-01-05T04:03:29.503" UserId="1393" />
  <row Id="12440" PostId="7273" Text="I hope I didn't make it sound like cooking it would make the mercury level go away. If so, sorry, it doesn't." CreationDate="2011-01-05T06:39:13.957" UserId="1200" />
  <row Id="12441" PostId="10734" Text="You're right, I had read that section in the book before but had forgotten about its mention of pink onions! I couldn't find anything useful in Google for &quot;English pink onion&quot;, but here's a blog post about French pink onions: http://seattlebonvivant.typepad.com/seattle_bon_vivant/2004/10/the_little_onio.html Though note that the blog post says they are very sweet, whereas the author of &quot;50 great curries&quot; warns against using too sweet onions. It's a pitty the picture of pink onion in the book shows it whole rather than cut in half, which would be more useful for comparison." CreationDate="2011-01-05T07:32:56.393" UserId="4012" />
  <row Id="12442" PostId="10731" Text="Indeed. I have edited the answer to clarify. Thanks!" CreationDate="2011-01-05T07:55:10.740" UserId="3342" />
  <row Id="12443" PostId="10747" Score="4" Text="+1. In addition to keeping your meat/fish moist, this method will allow all the ingredients to keep their distinctive characters. When cooking everything together the ingredients tend to take on flavour from each other and in the end they all taste the same. Well, maybe not *entirely* the same, but you get the idea." CreationDate="2011-01-05T10:37:55.230" UserId="3756" />
  <row Id="12444" PostId="10684" Text="And the picture is a &quot;screen colander&quot;?" CreationDate="2011-01-05T14:21:00.487" UserId="3896" />
  <row Id="12445" PostId="10369" Text="Nope: US &quot;granulated sugar&quot; is completely white, and while you can tell that it's made up of crystals, you can't tell what shape those crystals are. I'd say US &quot;brown sugar&quot; and &quot;granulated sugar&quot; are equally crunchy - the former simply has some molasses added." CreationDate="2011-01-05T14:30:54.150" UserId="2569" />
  <row Id="12446" PostId="10723" Text="Uh, I've never met a hot chocolate powder that didn't contain cocoa. It's not exactly something you can substitute with anything, cheaper or otherwise." CreationDate="2011-01-05T14:35:32.463" UserId="2569" />
  <row Id="12447" PostId="10746" Score="4" Text="Excellent answer. For maximum flavor, it is often good to add the same ingredient in multiple forms. You can use *both* lemon or lemon zest infused olive oil, add fresh lemon juice to the cooking, and finish with a squeeze of completely fresh juice or grating of zest. All of these bring different flavors to the game. The same idea can be varied by using say, lime-infused oil but finishing with lemon zest. This is even more true when ingredients get browned, for example caramelized onions, and thinly sliced raw onions in a garnish." CreationDate="2011-01-05T17:01:30.833" UserId="1393" />
  <row Id="12448" PostId="10734" Text="Nice work finding that blog post! The author compares them to a Walla Walla (almost as sweet as a Vidalia!) crossed with a red onion. That would definitely be a very different flavor than either the white or yellow you normally get at the supermarket. Too bad these are apparently so hard to come by in the States." CreationDate="2011-01-05T17:05:32.933" UserId="4047" />
  <row Id="12449" PostId="10561" Score="1" Text="It worked. The eggplant did ripen. However, those that had even small bruses began to rot. When preparing, I cut out the rotting part, and the rest of the eggplant was fine." CreationDate="2011-01-05T17:13:28.123" UserId="3308" />
  <row Id="12450" PostId="10750" Text="How long would the browned meat need to cook once put back into the pan? It seems to me like it'd be a tricky balance between getting the chicken back in with enough time to finish cooking (as once the rice is done it'll need to be removed from the heat or else it'll turn to mush) and not having it back in too early and ending up with the same dried out meat." CreationDate="2011-01-05T17:23:29.667" UserId="950" />
  <row Id="12451" PostId="10750" Score="2" Text="@Daniel - given that it's smallish cubes, by the time it is browned it should be cooked through (check pieces with a thermometer to verify).  That means all you need to do is warm it, which should only take a little while.  Given that you are putting it into a fairly moist environment (nearly-done risotto), I think the timing shouldn't be too hard.  Something like with the last liquid addition." CreationDate="2011-01-05T17:32:34.023" UserId="1816" />
  <row Id="12452" PostId="10595" Text="I recently started using a Brita filter pitcher as well, for coffee and tea.  Our well water tastes perfectly fine, but as its hard was leaving deposits in the coffee maker and tea pot.  Using filtered water fixed that problem." CreationDate="2011-01-05T17:54:24.797" UserId="1584" />
  <row Id="12453" PostId="10213" Text="This could be my specific problem. I automatically rinse the opener without thinking about the impact." CreationDate="2011-01-05T18:13:26.140" UserId="3839" />
  <row Id="12454" PostId="10759" Score="1" Text="I slice and freeze.  Sometimes I also freeze a whole loaf in foil and then thaw it in a warm oven.  It's the only foolproof way to keep bread fresh-ish." CreationDate="2011-01-05T18:18:11.657" UserId="1816" />
  <row Id="12455" PostId="10761" Score="3" Text="If whipped cream can only cover up so much, you're not using enough of it. :)" CreationDate="2011-01-05T18:24:40.997" UserId="2569" />
  <row Id="12456" PostId="10761" Text="Maybe some ganache can help cover it up too!" CreationDate="2011-01-05T18:25:40.057" UserId="1832" />
  <row Id="12457" PostId="10757" Text="Dare I say that &quot;post marinating&quot; is just &quot;seasoning&quot;?  It seems no different than if you had put some soy sauce on your food while you were eating it, and then put it in the fridge and then came back to it a few days later.  Let me ask, did it taste different than if you had just put some soy sauce on the chicken after heating it up?  You said it had soaked in - had it changed in flavor, too?" CreationDate="2011-01-05T18:29:35.030" UserId="1832" />
  <row Id="12458" PostId="10766" Score="3" Text="Good Eats covers this in their cheesecake epsiode: http://www.goodeatsfanpage.com/Season5/Cheesecake/CheesecakeTranscript.htm" CreationDate="2011-01-05T18:43:32.797" UserId="231" />
  <row Id="12459" PostId="6348" Text="@yossarian, the questioner was considering whether to switch from electric to gas. My suggestion that he could use an induction cooktop (possibly a quick drop-in replacement) instead of going to the trouble of plumbing in a gas cooktop, is hardly nitpicking. It's highly relevant to the question. It's you who started the nitpicking. And besides, the term &quot;electric cooktop&quot; is clearly ambiguous since induction cooktops are electric. In a question of electric vs gas, it's important to consider *all* electric options." CreationDate="2011-01-05T18:44:00.713" UserId="2261" />
  <row Id="12460" PostId="10763" Text="I fully agree.  That said, as an interesting side note, I saw a Good Eats rerun last night where he said post-marinating as well is a very good idea because the meat will absorb significantly more of the marinade after cooking (backing your &quot;improve the taste&quot; idea).  I thought it was an interesting idea, as I've never really post-marinated before.  Alton went into the science behind why (something about pores expanding or something along those lines, I was working and only half-listening), I'll see if I can dig up the episode." CreationDate="2011-01-05T19:04:01.677" UserId="1236" />
  <row Id="12461" PostId="10764" Text="re: having it last for days - I hand-whipped heavy cream with a whisk a few weeks ago (with a bit of confectioners sugar and very little vanilla mixed in) and it stayed for almost 4 full days without needing to be re-whipped." CreationDate="2011-01-05T19:05:33.690" UserId="1236" />
  <row Id="12463" PostId="10767" Score="1" Text="I find frozen bread alright for toast, but can't stand it defrosted, as with most freezing it affects the texture - the crumb alters.  With wholemeal (brown) bread it is not so bad, but with a soft white loaf the difference is significant." CreationDate="2011-01-05T19:22:26.920" UserId="3432" />
  <row Id="12464" PostId="10758" Text="related (if you're making your own, but some answers mention storage) : [Is there anything I can add to homemage bread to preserve it](http://cooking.stackexchange.com/questions/7804/is-there-anything-i-can-add-to-homemade-bread-to-preserve-it)" CreationDate="2011-01-05T19:35:40.687" UserId="67" />
  <row Id="12465" PostId="10767" Text="@Orbling - I routinely thaw homemade sandwich breach (part wheat or white), French bread, and other rustic breads.  I don't have the problem you describe.  I freeze them wrapped in foil, always sliced for sandwich bread but both ways for others." CreationDate="2011-01-05T19:47:47.257" UserId="1816" />
  <row Id="12466" PostId="10763" Text="@stephen: At a minimum, it's probably partly due to the fact that cooking (except for slow cooking, again) will almost invariably dry the meat out to a certain degree, so as long as it's *capable* of absorbing moisture (relatively porous), then it will naturally absorb more when it's been dehydrated.  But I wouldn't be terribly surprised if cooking somehow makes it more porous; after all, you are breaking down a lot of the tissue." CreationDate="2011-01-05T19:50:01.187" UserId="41" />
  <row Id="12467" PostId="10684" Text="@adamse: Meh, technically, its more likely to be called a strainer. Colanders are typically bowl-shaped and perforated. There's a bunch of gadgets/strainers specifically shaped for this sort of straining. I'd use a juicer myself but, if I am straining, this is what I have on hand." CreationDate="2011-01-05T19:50:24.040" UserId="8" />
  <row Id="12468" PostId="10758" Text="See also http://cooking.stackexchange.com/questions/61/what-are-the-pros-and-cons-of-storing-bread-in-various-locations (almost a dupe)." CreationDate="2011-01-05T19:51:23.570" UserId="1816" />
  <row Id="12469" PostId="10677" Text="Thanks for the help guys, Im trying the chicken stock technique tonight" CreationDate="2011-01-05T20:17:15.207" UserId="4061" />
  <row Id="12470" PostId="10767" Text="@justkt: Most people I know do so, my parents included - I've just never liked the result.  Mind you, I never eat commercial sliced bread either.  French bread was always fine, used to freeze that long ago." CreationDate="2011-01-05T20:17:36.670" UserId="3432" />
  <row Id="12471" PostId="10743" Text="Can you post a link to the recipe or list it here?" CreationDate="2011-01-05T20:18:20.210" UserId="194" />
  <row Id="12472" PostId="10771" Text="I've got some strainers but they have slits, so I'm kind of SOL.  Also the bits are tiny so they can go though many strainers." CreationDate="2011-01-05T20:22:28.630" UserId="3673" />
  <row Id="12473" PostId="10771" Score="1" Text="Interesting, I have quite a few strainers, but don't have any strainers with slits.  I'd guess you're using something like this: http://goo.gl/rosrH and would recommend trying to get your hands on something like this: http://goo.gl/YjjkV (which can be used for a lot more than just this application, for example making sauces)" CreationDate="2011-01-05T20:31:53.237" UserId="1236" />
  <row Id="12475" PostId="10737" Text="-1 - is this misleading information intentional? If you do not watch the pot, there is a potential hazard that could result if the pot spills over. Clearly the act of watching the pot should not affect whether it boils, this isn't like the Heisenberg Uncertainty Principle!" CreationDate="2011-01-05T22:02:47.250" UserId="3491" />
  <row Id="12476" PostId="10785" Text="Usually the meat ends up a bit too loose... I'd like it to hold together more like a french meat pie." CreationDate="2011-01-05T22:48:26.537" UserId="3310" />
  <row Id="12477" PostId="10787" Score="4" Text="Not to be too snarky, but the answer to your question is in the book you're reading. It explains, in exhaustive detail, what the purpose of the overnight ferment is." CreationDate="2011-01-05T23:59:48.623" UserId="3348" />
  <row Id="12478" PostId="6214" Score="1" Text="I've updated the phrasing of this question so that it's no longer a recipe request, and will be reopening it momentarily.  Any questions or concerns, please bring it up in chat or on meta." CreationDate="2011-01-06T00:32:13.170" UserId="41" />
  <row Id="12479" PostId="10537" Text="I've been taking a good hard look at the Waring, it looks to be by far the best value for the money in terms of specs.  But I can't help thinking that there must be some reason for Waring's models being so much less expensive than the Robot Coupe or Dynamic models (where you pay upwards of $600 for a 250 W motor).  I don't suppose you have any experience with any of these models or could point me toward some decent reviews/comparisons?  (Google's been no help here.)" CreationDate="2011-01-06T00:36:10.153" UserId="41" />
  <row Id="12480" PostId="10723" Text="I don't know, the last two that I looked at in the store listed something like &quot;artificial chocolate flavor&quot; as an ingredient, rather than cocoa." CreationDate="2011-01-06T00:39:03.007" UserId="3935" />
  <row Id="12481" PostId="10790" Text="+1 Why didn't I think of that :)" CreationDate="2011-01-06T00:44:50.897" UserId="3342" />
  <row Id="12483" PostId="10787" Score="8" Text="While I agree somewhat in principle with the RTFM sentiment, I think that the real value of a site like this is not that the OP gets his question answered, but that someone 6 months later doing a web search who has the same question (but maybe not the same book) gets his question answered." CreationDate="2011-01-06T01:24:31.533" UserId="4047" />
  <row Id="12484" PostId="10788" Text="Also, the irregular structure of the crumb (a good mix of big and little holes) has a lot to do with how the dough is handled when folding and especially final shaping. IIRC, Reinhart doesn't emphasize the stretch and fold technique during fermentation in BBA. Hamelman defintely does in &quot;Bread&quot;, and it looks like Reinhart's new book might, but I haven't seen that in person yet. In a nutshell, if you want the big holes, be as gentle as you can when degassing the risen dough and when you form it into its baking shape." CreationDate="2011-01-06T01:31:59.433" UserId="4047" />
  <row Id="12485" PostId="10788" Text="@Cold Oatmeal - Reinhart does have something to say about cold fermentation in a recent Q&amp;A on the Washington Post website.  I agree with you that irregular crumb has to do with gentle handling, which Reinhart glosses over in BBA with a quick reference and goes into more detail on in Whole Grain Breads." CreationDate="2011-01-06T01:48:23.897" UserId="1816" />
  <row Id="12486" PostId="10732" Text="I am accepting this one, because it is the one I used. it's hard to say, but I think the heat was about right." CreationDate="2011-01-06T04:26:40.063" UserId="1295" />
  <row Id="12487" PostId="10731" Text="This is also correct, And I was well aware of this when I asked. I am of the opinion that any thing that is hot should list it's Scoville heat units, so people can know what they are getting in to." CreationDate="2011-01-06T04:30:00.250" UserId="1295" />
  <row Id="12488" PostId="10789" Text="+1, love the opening paragraph." CreationDate="2011-01-06T04:33:40.443" UserId="2736" />
  <row Id="12489" PostId="10787" Text="The book is massive, I've not had a whole lot of time to read it" CreationDate="2011-01-06T04:34:57.150" UserId="2736" />
  <row Id="12490" PostId="10787" Text="Definitely no offense meant. More than anything else I've tried to do in the kitchen, getting reasonably good bread with residential mixers, refrigeration and especially ovens is the most technically challenging. BBA is a decent book, but hardly the final word. It seems like there are quite a few bread geeks here who should be able to help interpret some of the stuff that any single book could only cover partially. The question was a very good one, and I say keep em coming." CreationDate="2011-01-06T05:50:08.090" UserId="4047" />
  <row Id="12491" PostId="25" Text="My dad could tell the different between a cooked white and brown egg by taste along.  Although he was the only person I knew that could.  Additionally it wasn't a double-blind test, so maybe my mom was tipping him off." CreationDate="2011-01-06T06:35:31.887" UserId="842" />
  <row Id="12492" PostId="10797" Text="I'll confirm that these are ribs, not chops." CreationDate="2011-01-06T11:27:35.937" UserId="3310" />
  <row Id="12493" PostId="10731" Text="Scoville heat units only measure heat from capsaisin. Black pepper contains no capsaisin, and would thus be 0 scoville." CreationDate="2011-01-06T11:57:48.813" UserId="3342" />
  <row Id="12494" PostId="10740" Score="1" Text="Cook's Illustrated did a study on alcohol and cooking a while back.  The exact amount varies, but their general conclusion was that only about 60% of alcohol cooks off unless you do a flambe." CreationDate="2011-01-06T12:59:09.453" UserId="1816" />
  <row Id="12495" PostId="10776" Text="That's a good point, about the temperature in the home, but it's not applicable in my case.  I actually refrigerate my cookie dough over night." CreationDate="2011-01-06T13:46:15.933" UserId="194" />
  <row Id="12496" PostId="10792" Text="It'd be easier to figure out if you remind us what size pan the mix calls for (at least for me).  Using standard pan conversion charts you can make up a ratio." CreationDate="2011-01-06T14:02:47.940" UserId="1816" />
  <row Id="12497" PostId="9657" Text="I'm strongly considering closing this as a duplicate of [Taking it to the next level](http://cooking.stackexchange.com/q/10317/41) which was itself a duplicate of [Books that explain the science of cooking?](http://cooking.stackexchange.com/q/9657/41).  Anyone have any comments on what distinguishes this one from the others?" CreationDate="2011-01-06T14:39:40.233" UserId="41" />
  <row Id="12500" PostId="10792" Text="One cake mix fills two 9&quot; rounds.  If I remembered how deep, I could just do the math :/" CreationDate="2011-01-06T15:28:59.990" UserId="3272" />
  <row Id="12501" PostId="10808" Text="Thanks! I'll probably try this again soon, and adjust accordingly." CreationDate="2011-01-06T15:34:36.130" UserId="4128" />
  <row Id="12502" PostId="9657" Text="I have no problem with that." CreationDate="2011-01-06T16:00:25.437" UserId="1719" />
  <row Id="12503" PostId="9657" Text="@Aaronut - good point." CreationDate="2011-01-06T16:54:18.053" UserId="1816" />
  <row Id="12504" PostId="3935" Text="I was going to vote to close as a duplicate of http://cooking.stackexchange.com/questions/8902/ but then realized that doesn't talk about prevention.  Thought I would post it here as a comment so you could reference those suggestions for un-bricking." CreationDate="2011-01-06T17:10:51.497" UserId="1236" />
  <row Id="12505" PostId="3935" Text="Thanks hobodave! I knew I had seen a similar question before but could only find the one I posted as a comment." CreationDate="2011-01-06T17:21:28.073" UserId="1236" />
  <row Id="12506" PostId="3935" Text="@stephen: Yea I usually scan the top 10 or so in the Related section if I think it's a duplicate." CreationDate="2011-01-06T17:24:33.413" UserId="60" />
  <row Id="12508" PostId="3935" Text="@hobodave: Gah, I always forget that's over there.  Stupid sidebar blindness.  Good idea!" CreationDate="2011-01-06T19:26:12.190" UserId="1236" />
  <row Id="12509" PostId="3938" Text="I have a &quot;brown sugar keeper&quot; and it works flawlessly. I just keep it in the brown sugar jar all the time and moisten it if the sugar's getting a bit hard. Frankly I think it's worth the cost if this happens to you a lot as it's extremely convenient and not very expensive." CreationDate="2011-01-06T19:51:38.217" UserId="1138" />
  <row Id="12510" PostId="10776" Text="Ah, well it was worth a shot." CreationDate="2011-01-06T20:00:18.013" UserId="4117" />
  <row Id="12511" PostId="10800" Text="Thanks for this, and to @adebaumann for his answer too. I'm going to try this batch without the sugar and hope that the carrots and peppers have enough natural sugar to offset the sour and salt. Probably my use of the word relish was misleading. The brine won't be consumed at all, so I don't think it needs to be sweetened by itself, but I'll update in a couple of weeks when done." CreationDate="2011-01-06T20:23:05.520" UserId="4047" />
  <row Id="12512" PostId="10791" Text="A cooler works well too, and is fairly cheap." CreationDate="2011-01-06T21:27:01.117" UserId="160" />
  <row Id="12513" PostId="10799" Text="Though, really, it should be fine w/o using a cleaned container each time. Just wipe off the sides, and switch containers every once and a while. Saves some washing." CreationDate="2011-01-06T21:31:47.540" UserId="160" />
  <row Id="12514" PostId="7811" Text="I donno, if you put mayo or mustard on your sandwiches…" CreationDate="2011-01-06T21:41:34.110" UserId="160" />
  <row Id="12516" PostId="10748" Score="1" Text="I find that I *prefer* thigh meat for this sort of application. It doesn't dry out as much, and it has a slightly more robust flavor." CreationDate="2011-01-06T22:03:32.393" UserId="3625" />
  <row Id="12517" PostId="10787" Score="1" Text="@Bikeboy &amp; @Cold the other reason to ask here rather than simply take a cookbook's explanation on trust is to canvas other opinions. the best answers here may entirely agree with the cookbook's author. or there may be interesting differences of opinion. either way adds to our knowledge and understanding" CreationDate="2011-01-06T22:16:43.740" UserId="373" />
  <row Id="12520" PostId="10799" Text="Good point, I didn't ever wash mine with soap and water. I just dumped the older starter, rinsed with water only and wiped it out with a paper towel. I suppose even that could have been overkill." CreationDate="2011-01-06T22:45:37.597" UserId="4047" />
  <row Id="12521" PostId="10817" Score="2" Text="I can't seem to find one, but it seems there should already be a question and answers out there about what to look for in pots/pans. If so, this question would be best answered there. If nobody knows of one, I might take a crack at writing one. Seems like a better use of time than trying to evaluate the ones here for you." CreationDate="2011-01-06T23:18:35.440" UserId="3348" />
  <row Id="12522" PostId="10782" Text="I'd say the thing is to heat it gently and stir constantly. Once you get the lumps (if they're from starch), you're not likely to be able to get rid of them effectively, even with a blender." CreationDate="2011-01-06T23:24:52.593" UserId="3348" />
  <row Id="12524" PostId="10818" Score="2" Text="I agree that broiler pans (we call that a grill in the UK) should always be cleaned.  However, most people I know, including myself, line the pan with foil for each use (with the rack removed), and bin it straight away, this reduces the cleaning effort substantially (totally if thick foil is used and covers the sides)." CreationDate="2011-01-07T01:15:37.973" UserId="3432" />
  <row Id="12527" PostId="10824" Text="@sarge_smith: Are you sure your edit is correct?  Sodium nitrate (saltpeter) *is* used as a preservative, and in fact some [curing salts](http://en.wikipedia.org/wiki/Curing_salt) use a combination of nitrate and nitrite.  Yes, it's also used in explosives, but lots of food ingredients/additives have alternate uses..." CreationDate="2011-01-07T02:25:22.820" UserId="41" />
  <row Id="12528" PostId="10824" Text="It looks like an edit did change some of my nitrates to nitrites. I'm sure saltpeter is potassium nitrate (not nitrite). I'm not sure whether sodium nitrate or nitrite is more appropriate for corned beef. The other corned beef question (entitled Corned Beef - From Scratch) mentions sodium nitrite. FYI, Tender Quick lists both sodium nitrate and nitrite (in that order) in its ingredients after the (I'm sure much greater) quantities of salt and sugar. I'm just wondering if it's possible to obtain or substitute the nitrate/nitrites by themselves." CreationDate="2011-01-07T03:49:07.847" UserId="4047" />
  <row Id="12529" PostId="2092" Text="Lemon Juice REALLY WORKED!!! Thanks!" CreationDate="2011-01-07T04:03:50.557" UserId="1355" />
  <row Id="12531" PostId="10818" Score="1" Text="@Orbling, +1 to that. When I'm broiling something especially fatty like bratwurst I line a rimmed cookie sheet with foil and put the brats on a cooling rack in the sheet pan to broil. The foil and fat go in the trash and the rack goes in the dishwasher. Easiest cleanup there is." CreationDate="2011-01-07T05:39:14.680" UserId="4047" />
  <row Id="12532" PostId="10824" Score="1" Text="as far as i know, sodium nitrite is sold mixed with salt and died bright red for the purposes of curing meat. The couple of quick searches I did on google backed that up but it is always possible that I am wrong." CreationDate="2011-01-07T05:53:04.173" UserId="446" />
  <row Id="12533" PostId="10824" Text="you can buy both compounds from any chemical supply house but I would watch the quantities you order to avoid those pesky watch lists." CreationDate="2011-01-07T05:57:09.990" UserId="446" />
  <row Id="12534" PostId="10824" Text="Rolled back edits. Saltpeter is potassium nitrate (see my answer)." CreationDate="2011-01-07T13:25:20.900" UserId="2047" />
  <row Id="12536" PostId="10827" Text="If you decide to season than pan as Doug suggests, then remember to place the pan upside-down in the oven (in order not get an oil buildup in the holes)." CreationDate="2011-01-07T13:32:23.897" UserId="1571" />
  <row Id="12537" PostId="10827" Text="Recipes in english:http://www.aebleskiver.com/Recipes.htm" CreationDate="2011-01-07T13:34:48.077" UserId="1571" />
  <row Id="12540" PostId="10818" Text="@Orbling: It's probably worth noting in your comment that you still need to clean the rack itself.  That may seem obvious, but then again the question is specifically asking about the importance of cleaning." CreationDate="2011-01-07T14:24:38.463" UserId="41" />
  <row Id="12541" PostId="10818" Text="@Aaronut: I actually leave the rack out entirely, food on the foil - if left in, then yes, definitely in need of a good clean as soon after use as feasible." CreationDate="2011-01-07T14:30:23.590" UserId="3432" />
  <row Id="12542" PostId="2907" Text="Agree with the above and add that I've even used a crumbled piece of foil." CreationDate="2011-01-07T14:47:54.510" UserId="1229" />
  <row Id="12543" PostId="10817" Score="3" Text="Just wanted to note that the pictures above look very, very similar to a cookware set IKEA has offered in the past for a ridiculously low price - like under $20. Yes, for the set. I haven't been to IKEA lately, so I don't know if they still carry it, but we own a couple of sets, and they work pretty well." CreationDate="2011-01-07T14:49:32.637" UserId="2569" />
  <row Id="12544" PostId="10829" Text="Saltpeter is also available at the drug store (chemists in the UK).  Your drug store may or may not carry it, but I was able to have mine order it for me." CreationDate="2011-01-07T15:31:20.160" UserId="3479" />
  <row Id="12545" PostId="10831" Text="So is burning off a grill sufficient to clean it?" CreationDate="2011-01-07T15:54:17.837" UserId="1259" />
  <row Id="12546" PostId="10830" Score="7" Text="I lived for YEARS on a cheap stainless steel sauce pan and a cheap cast iron skillet.  Huge +1 for me for your last sentence!  Even now, I basically cook 90% of my stuff in either an All-Clad stainless steel pan (though you could go much cheaper, my wife prefers to use my $20 stainless steel pan), or a 12&quot; Lodge cast iron skillet.  And of course a stainless steel sauce pan or stock pot when necessary." CreationDate="2011-01-07T16:07:11.830" UserId="1236" />
  <row Id="12547" PostId="10831" Text="@yossarian: If it's burning hot enough to turn everything else around it into smoke and ash, then it's hot enough to kill any leftover bacteria before they have a chance to multiply and produce protein toxins.  If you do the burn-off *before* cooking, it's *probably* still hot enough to incinerate the proteins themselves, but that's less of a guarantee." CreationDate="2011-01-07T16:08:51.943" UserId="41" />
  <row Id="12549" PostId="10831" Text="Excellent explanation of the mechanisms at work here--much better than my vague &quot;bacteria&quot; warning." CreationDate="2011-01-07T16:58:41.987" UserId="3348" />
  <row Id="12550" PostId="10809" Text="Thanks for the information and feedback! (And of course they tasted of garlic... but that's *all* I could taste... =)" CreationDate="2011-01-07T18:07:58.800" UserId="4128" />
  <row Id="12551" PostId="10831" Text="Thanks. I burn off before and after at about 500-600F, so I assume I'm probably ok." CreationDate="2011-01-07T18:20:33.820" UserId="1259" />
  <row Id="12552" PostId="10831" Score="1" Text="@yossarian: I think the *post-cooking* burn-off is what's really essential.  Cooking may kill 99.99% of the bacteria but it doesn't necessarily totally *sterilize* the food as people tend to believe; both the food and equipment may still have some bacteria left or become recontaminated - not enough to cause immediate illness but enough to repopulate over time.  Burning it off afterward is like a dishwasher cycle, you're not only applying enough heat to kill bacteria on contact but you are getting rid of any foreign matter that they could be hiding out in/on." CreationDate="2011-01-07T18:37:14.500" UserId="41" />
  <row Id="12553" PostId="10835" Score="1" Text="Excellent answer, very interesting to see the properties.  Although I tend to favour it, carrageenan does have a few concerns surrounding it from a health perspective, I think the current advice is to moderate intake. http://en.wikipedia.org/wiki/Carrageenan#Health_concerns" CreationDate="2011-01-07T20:49:02.533" UserId="3432" />
  <row Id="12554" PostId="10835" Score="1" Text="+1 awesome answer." CreationDate="2011-01-07T21:16:48.127" UserId="1259" />
  <row Id="12555" PostId="10829" Text="thanks for the chem lesson! I always wondered exactly what made the smoke ring. I needs to get me a copy of McGee's book." CreationDate="2011-01-07T21:17:36.613" UserId="4047" />
  <row Id="12556" PostId="10829" Text="Regarding the Tender Quick, I replaced the volume of kosher salt and sugar in the recipe I was following with Tender Quick, making no other adjustments, and it came out awful. I wouldn't recommend using it outside of a recipe that specifically called for it, as you say." CreationDate="2011-01-07T21:30:54.260" UserId="4047" />
  <row Id="12557" PostId="10835" Text="Lots of great details, well done. One big way that both iota and agar differ from gelatin, unfortunately is the melt temperature. Body temperature is around 37 C, which you can see from @Aaronut's chart is in the band for gelatin, but not the others. So you don't get that wonderful melt-in-the mouth characteristic." CreationDate="2011-01-07T21:33:41.087" UserId="1393" />
  <row Id="12558" PostId="10839" Text="Interesting, but I doubt that there is supposed to be either cornstarch or sugar. I'm pretty sure this recipe is looking for just raspberry." CreationDate="2011-01-07T22:51:24.763" UserId="3779" />
  <row Id="12559" PostId="10840" Text="Thanks for the detailed response!" CreationDate="2011-01-07T23:05:20.217" UserId="4145" />
  <row Id="12560" PostId="10842" Text="I was planning on machining them (versus forming sheet somehow); which should be do-able with cast-iron.  The plates will weigh something awful though." CreationDate="2011-01-07T23:15:28.413" UserId="2925" />
  <row Id="12561" PostId="10835" Text="Very true about the melting point, @Michael.  Not that I've ever tested this theory, but methylcellulose causes melting at *lower* temperatures, and I suspect some combination of that and carrageenan could create a gel with *two* melting points, possibly with one near mouth temperature.  [This paper](http://linkinghub.elsevier.com/retrieve/pii/S002197970800324X) seems to suggest that such a &quot;double thermal transition gel&quot; is possible, although the abstract doesn't tell us much about its characteristics (I can't understand anything on the chart)." CreationDate="2011-01-07T23:22:37.597" UserId="41" />
  <row Id="12564" PostId="10847" Text="Interesting, didn't know that. Thanks!" CreationDate="2011-01-08T04:48:33.617" UserId="4145" />
  <row Id="12565" PostId="10056" Score="1" Text="Have you considered eating dog food, or soylent green?" CreationDate="2011-01-08T06:52:56.340" UserId="3418" />
  <row Id="12568" PostId="10842" Text="Casting to the proper shape isn't much of a problem, as you can [sand cast](http://en.wikipedia.org/wiki/Sand_casting) it.  Aluminum can be annodized to harden the surface, which is used by a lot of cookware companies (Calphalon has a rather large line)" CreationDate="2011-01-08T13:17:08.513" UserId="67" />
  <row Id="12570" PostId="10843" Score="2" Text="I would wazz them in a blender/food pro first, then pass through a sieve to remove seeds. This way you get more of the flesh, resulting in a puree instead of a juice." CreationDate="2011-01-08T14:33:01.267" />
  <row Id="12571" PostId="10854" Text="Surely you mean Gold Medal, and not Gold Bond. Gold Bond is a brand of body powder." CreationDate="2011-01-08T16:27:52.180" UserId="3348" />
  <row Id="12572" PostId="10843" Text="@daniel: I guess I was thinking of the sieve I have, which I expect (with a bit of rubbing around) would let most of the flesh through too. You're right, of course, though!" CreationDate="2011-01-08T16:29:55.927" UserId="1672" />
  <row Id="12573" PostId="10855" Text="@Aaronut this is not a question about frying (I think)" CreationDate="2011-01-08T17:58:50.637" UserId="641" />
  <row Id="12574" PostId="10857" Text="Thanks for the tip to roll the whole thing into a log. What I always do is to pour it into a dish and let it sit. First a room temp. then in the fridge. With tearing I mean the mix fell apart when I tried to form the log out of the chilled mixture." CreationDate="2011-01-08T18:01:37.433" UserId="641" />
  <row Id="12575" PostId="10857" Text="Similar to the way cornstarch reacts, yes." CreationDate="2011-01-08T18:02:18.307" UserId="641" />
  <row Id="12576" PostId="10855" Text="I'm sorry, I thought croquettes were normally fried (it's in step 7 of your preparation).  Feel free to change it if you like, but please don't use the `[cooking-techniques]` tag, because it's [far too broad and essentially meaningless](http://cooking.stackexchange.com/tags/cooking-techniques/info).  Your question doesn't necessarily have to be about the frying itself for the tag to be useful; the point of a tag is that people interested/knowledgeable in frying and fried foods would likely be able to weigh in." CreationDate="2011-01-08T18:04:38.430" UserId="41" />
  <row Id="12577" PostId="10857" Text="@GUI Junkie : Ah ... right ... once it's completely set, you can cut it into cubes, but you won't be able to shape like a dough any longer.  I've never tried warming it ... it works for mashed potatoes, so it might work for this." CreationDate="2011-01-08T18:11:42.413" UserId="67" />
  <row Id="12578" PostId="10860" Text="I removed the vague health references, as that area of discussion is off-topic here, as noted in the [FAQ](http://cooking.stackexchange.com/faq).  The essential question is a good one though." CreationDate="2011-01-08T18:55:22.890" UserId="41" />
  <row Id="12579" PostId="2567" Text="How can you tell if something is &quot;quality&quot; with respect to its non-stick coating?" CreationDate="2011-01-08T19:15:42.803" UserId="3627" />
  <row Id="12581" PostId="10860" Score="1" Text="I believe that it is a specific health issue related to a specific ingredient, rather than a &quot;general health&quot; issue as mentioned in the FAQ." CreationDate="2011-01-08T19:42:06.080" UserId="3673" />
  <row Id="12582" PostId="10860" Score="3" Text="No, Mark, it's an very vague reference to a very vague health claim.  &quot;Worst foods for you from a health perspective?&quot;  On what grounds?  What is your criteria for it being &quot;unhealthy?&quot;  If you insist on keeping the health references here then I'm going to have to close the question.  The healthiness of processed foods has *absolutely nothing* to do with cooking or food preparation." CreationDate="2011-01-08T20:03:31.137" UserId="41" />
  <row Id="12583" PostId="10860" Score="2" Text="FYI, here are two examples of good health/nutrition questions: [Homemade Yogurt Nutrition Info](http://cooking.stackexchange.com/q/10753/41) and [Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?](http://cooking.stackexchange.com/q/9077/41).  Please do not ask whether a specific food or class of foods is &quot;healthy&quot; in general and above all please do not make *assertions* in your *question* about whether or not foods are generally healthy; [constructive questions have an impartial tone](http://blog.stackoverflow.com/2010/09/good-subjective-bad-subjective/)." CreationDate="2011-01-08T20:09:38.490" UserId="41" />
  <row Id="12584" PostId="10861" Text="I prefer ground for chili since it makes it seem more like the meat is EVERYWHERE, with every spoonful.  With chunks, even though tender and chewy, it makes it seem like just another ingredient in the mixture." CreationDate="2011-01-08T20:37:34.027" UserId="1963" />
  <row Id="12586" PostId="10866" Score="8" Text="...which is, of course, impossible. Sodium is an integral part of salt's taste and without it you're left with a compound that's mostly chlorine. So even if it WERE possible to somehow pass salt flavor in smoke (which I sincerely doubt), you wouldn't like it if you got the flavor of sodium-free salt." CreationDate="2011-01-08T21:42:32.887" UserId="3348" />
  <row Id="12587" PostId="3689" Score="1" Text="-1 So you put the squeezed ones back that don't qualify so the next customer can buy bruised fruit, not nice!" CreationDate="2011-01-08T23:00:54.643" UserId="3203" />
  <row Id="12588" PostId="3664" Text="Don't really need bag, just keep out of direct sunlight, and not too warm. One rip eat or put in fridge for up to a week" CreationDate="2011-01-08T23:02:09.293" UserId="3203" />
  <row Id="12589" PostId="231" Text="@lukecyca: Thanks for the tip about the ReStore, I'll check it out." CreationDate="2011-01-08T23:32:31.530" UserId="3627" />
  <row Id="12590" PostId="10866" Text="I agree. The idea is ridiculous." CreationDate="2011-01-08T23:34:01.497" UserId="4145" />
  <row Id="12591" PostId="10855" Text="Ok, thanks for the advise." CreationDate="2011-01-08T23:35:56.957" UserId="641" />
  <row Id="12592" PostId="10860" Score="2" Text="I think you might be being a little bit of a Soup-Nazi on this one.  When I am deciding what ingredients to work with, I want to know if it might lead to health problems. If it does then I don't want to use it as much, therefore the health aspects most certainly apply to cooking and food preparation.  However because you have admin rights and I don't, I will try to make it more palpable to you by specifying the particular health issues.  Will that satisfy your concerns?" CreationDate="2011-01-08T23:52:38.320" UserId="3673" />
  <row Id="12593" PostId="10701" Text="Thanks for the tips--I think I didn't have my temperature right, and definitely didn't have much oil in it." CreationDate="2011-01-09T04:39:24.253" UserId="2989" />
  <row Id="12594" PostId="10827" Text="Thanks Mikkel and soegaard... I'll check those out :)" CreationDate="2011-01-09T04:40:06.013" UserId="2989" />
  <row Id="12595" PostId="10874" Text="That dish does look nice. Garnishes are definitely a great idea that I somehow didn't think of." CreationDate="2011-01-09T05:49:15.293" UserId="152" />
  <row Id="12601" PostId="10873" Score="3" Text="In response to the expensive basil: You might consider buying a small basil plant.  I bought one from a grocery store for $4 and it probably provided close to $20 or $30 worth of basil.  Plus, I didn't have to use it all at once since it stayed alive on the plant.  You just need to water it every other day depending on the weather.  I just kept mine in a window sil." CreationDate="2011-01-09T11:56:41.657" UserId="1832" />
  <row Id="12602" PostId="10875" Text="Hi, thanks for joining the site. We'd like to help, but, as this post explains - http://meta.cooking.stackexchange.com/questions/728/what-types-of-recipe-questions-are-allowed - this is not a recipe swap site.  If you could reword your question to ask about a particular part of making meatloaf or about how to improve a meatloaf recipe you have, we could help you more.  Thanks." CreationDate="2011-01-09T12:04:24.743" UserId="1832" />
  <row Id="12603" PostId="10875" Text="As you're asking for 'ingrediants and stuff', this is bordering on a recipe request ... but for other recipes we've handled technique related questions." CreationDate="2011-01-09T13:33:17.447" UserId="67" />
  <row Id="12604" PostId="10876" Score="2" Text="Is your yeast still healthy?  Also, how long (and at what temp) are you resting the dough after the first kneeding?  Does it have enough time to at least double in size?" CreationDate="2011-01-09T13:59:55.790" UserId="67" />
  <row Id="12605" PostId="10873" Text="I don't even spend $4 for basil ... I buy a packet of seeds each spring, sprout some, and then give lots away to friends &amp; co-workers.  Last year, it even came back in the container where I grow it, so I didn't even buy seeds." CreationDate="2011-01-09T14:04:25.737" UserId="67" />
  <row Id="12607" PostId="434" Text="Relevant: http://cooking.stackexchange.com/questions/9891/if-a-recipe-calls-for-canned-beans-and-i-want-to-use-dried-beans-what-do-i-need/" CreationDate="2011-01-09T15:07:56.370" UserId="3432" />
  <row Id="12608" PostId="10065" Score="1" Text="From wikipedia:&quot;In one common version, it is made from a mixture of wheat bread, non-dairy cheese, various vegetables, and mixed with vegetable oil, tomato paste, powdered milk and dehydrated potato flakes.&quot; Sounds like pizza delivered from hell." CreationDate="2011-01-09T15:27:38.890" UserId="3310" />
  <row Id="12610" PostId="10860" Score="3" Text="This version is better.  I still have a problem with the fact that you equate intake of fat, sodium, and nitrates to &quot;worst for you&quot;, because this claim is merely one that's repeated in the media, not proven scientifically.  So I downvoted the question, but will leave it open because at least the question itself is specific." CreationDate="2011-01-09T15:40:01.330" UserId="41" />
  <row Id="12611" PostId="10860" Score="3" Text="Please also refrain from &quot;nazi&quot; references.  Constructive discussion does not include personal insults.  The fact that you may cook with a particular ingredient does *not* make questions of the form &quot;Is X good/bad for you&quot; on topic, any more than tacking on &quot;for programmers&quot; does on SO/P.SE.  Those are actually *precisely* the type of questions that the line in the FAQ is referring to. It was established in our [Area 51 definition](http://area51.stackexchange.com/proposals/1288?phase=definition) and re-established in various meta discussions." CreationDate="2011-01-09T15:52:24.603" UserId="41" />
  <row Id="12613" PostId="10875" Text="I've reworded this to minimize the recipe-request aspect.  I've had to make a number of assumptions in the process so please let us know if this is straying too far from what you really want to know." CreationDate="2011-01-09T16:05:14.993" UserId="41" />
  <row Id="12616" PostId="10876" Text="Yeast is new. Leaving for 30 mins in warmish oven covered with slightly damp cloth (turn oven on for a few mins then turn off once slightly warm). It didnt double in size though. Didnt really change size at all ;-/" CreationDate="2011-01-09T17:23:15.693" UserId="4172" />
  <row Id="12617" PostId="10876" Text="if it hasn't doubled in size, something is wrong.  How did you proof your yeast (or did you use instant?).  What temperature was the water?  Did you consider using oil?" CreationDate="2011-01-09T17:27:02.083" UserId="1816" />
  <row Id="12618" PostId="10873" Text="My parents used to grow insane amounts of basil for me in their garden, but all of my attempts to grow it myself have failed miserably :(" CreationDate="2011-01-09T19:21:31.047" UserId="152" />
  <row Id="12623" PostId="10856" Score="1" Text="King Arthur Flour sells it in organic and regular. http://www.kingarthurflour.com/flours/white-whole-wheat-flour.html It is a whole wheat flour, like many others. The color refers to the color of the bran (which is lighter). In all-purpose flour, a refined flour, the bran is removed." CreationDate="2011-01-09T21:02:50.400" UserId="3893" />
  <row Id="12625" PostId="3474" Text="Water is a much better conductor of heat than air, but even better is stainless steel, that why you have a chunk of bench made of that, so you can defrost stuff. Just make sure you freeze food in flat packages" CreationDate="2011-01-09T22:49:08.590" UserId="3203" />
  <row Id="12626" PostId="10854" Score="1" Text="Weird... you're worried about organic flour in a recipe that uses globs of saturated fat?" CreationDate="2011-01-09T22:51:22.503" UserId="3203" />
  <row Id="12629" PostId="434" Text="how is soaking different from cooking" CreationDate="2011-01-09T23:02:37.500" />
  <row Id="12630" PostId="434" Text="Soaking means pouring cold water over beans and let then in it (without cooking) overnight. Only then, when beans are soaked (they absorb some water), you cook them." CreationDate="2011-01-09T23:02:37.547" UserId="54" />
  <row Id="12635" PostId="10860" Text="While I disagree with you, I should not have called you a Soup-Nazi, I'm sorry. I was trying to be playful, my bad." CreationDate="2011-01-10T01:42:57.787" UserId="3673" />
  <row Id="12636" PostId="10884" Score="1" Text="And if you dry it well, you don't even have to freeze it, although if you use a lot of egg (most dry pasta is just semolina flour and water) freezing might be a little safer." CreationDate="2011-01-10T03:08:11.060" UserId="3479" />
  <row Id="12637" PostId="10884" Score="1" Text="@Doug - personally I always make egg dough for my pasta, which is why I prefer to freeze it." CreationDate="2011-01-10T03:38:39.377" UserId="1816" />
  <row Id="12638" PostId="10886" Text="I know it's not going to work spraying up ... I'm hoping that I can get it horizontal, with the tube lower down, and then bend it back up so it's shooting out the side.  Basically, hide it in a custom cake stand, so it's actually below the cake, so the cake's still edible.  But if the whipped cream idea doesn't pan out, I've already got a friend who's a pipefitter who said he can get me a [Gallo gun](http://www.azpartsmaster.com/Products/Gallo-Condensate-Blowout-Gun__A66800.aspx) if I just want to make a real mess of things ... but then it's a single shot, and might not be fit for consumption." CreationDate="2011-01-10T04:43:06.177" UserId="67" />
  <row Id="12639" PostId="10886" Text="Ah, I see @Joe.  I'll try dispensing mine sideways when I have a few minutes and see what happens.  I suspect that *some* might come out but it wouldn't be very &quot;forceful&quot;.  And, actually, I meant to mention in my answer that even when dispensing down, you really can't try to dispense too fast, otherwise the gas will just blow straight through the cream and you'll get nothing.  These things just are not designed to *propel*." CreationDate="2011-01-10T04:47:54.110" UserId="41" />
  <row Id="12641" PostId="10890" Text="The other ones are usually used as sauce thickeners, or for purees." CreationDate="2011-01-10T06:02:24.860" UserId="4179" />
  <row Id="12642" PostId="10892" Score="1" Text="Oh yeah- you cant tell by looking. Especially at supermarket wrapped ground beef.  The plastic does a decent job of keeping the moisture away and keeping it looking pretty.   If it looks not quite right, its well on its way to being bad." CreationDate="2011-01-10T06:33:48.613" UserId="4179" />
  <row Id="12643" PostId="10892" Text="Your nose is a better indicator of freshness, you don't want any sourness." CreationDate="2011-01-10T06:34:43.823" UserId="4179" />
  <row Id="12644" PostId="10892" Text="And texture, it shouldn't feel slimy." CreationDate="2011-01-10T06:35:07.067" UserId="4179" />
  <row Id="12646" PostId="10836" Text="Good points. We had associate whom made some sausages from one of our animals and we tried some. He had put in pure saltpetre instead of the usual 5/95 mix by mistake. They cooked up great and smelt and looked good. But after about the third bite I was throwing up violently. I never new it could have killed me!" CreationDate="2011-01-10T07:20:10.760" UserId="3203" />
  <row Id="12647" PostId="10876" Text="water was &quot;lukewarm&quot; as in recipe. It was &quot;active yeast&quot;. Just said to add to water. - used a little oil before cooking and after, if thats what you meant." CreationDate="2011-01-10T07:59:18.553" UserId="4172" />
  <row Id="12648" PostId="10882" Text="Going to accept this answer as i think it's most likely to work. I'll give it a go !" CreationDate="2011-01-10T08:01:10.330" UserId="4172" />
  <row Id="12649" PostId="10878" Text="Great answer on the meat part.  Just to add, part of controlling the density is adding a starch (bread crumbs, oatmeal) which is one of the things that keeps meatloaf from being a brick and meatballs from being hockey pucks.  Not a requirement certainly, but traditional and will give you some leeway, which is good for a new cook." CreationDate="2011-01-10T15:08:47.013" UserId="3479" />
  <row Id="12650" PostId="10878" Text="@Doug -- I made it community wiki, so feel free to add ... I've always done dry breadcrumbs (not necessarily stale, just not soaked first), so I don't know how different starches might affect things" CreationDate="2011-01-10T15:13:09.253" UserId="67" />
  <row Id="12651" PostId="10897" Score="1" Text="Hi Chef.  I see that you've contributed some great answers and earned some reputation of your own; now that you're able to do so, please consider upvoting answers you agree with as opposed to adding similar answers.  Answers are sorted from highest- to lowest-voted, so if there's an existing answer you can upvote then it's to everyone's benefit to push that one up higher rather than starting again from zero. You can also leave comments on an answer if you have a minor correction/clarification, and eventually you'll actually be able to edit the answers. Oh, and welcome to Seasoned Advice!" CreationDate="2011-01-10T15:27:33.840" UserId="41" />
  <row Id="12652" PostId="10906" Score="1" Text="There are actually a lot of different ice-cream maker recipes that will produce very different overruns; can you specify how you're preparing yours?" CreationDate="2011-01-10T15:33:56.643" UserId="41" />
  <row Id="12653" PostId="7518" Text="Japanese knives have expensive blades and simple (cheaper) handles.   You can get the blade reset with a new handle." CreationDate="2011-01-10T15:39:37.910" UserId="4179" />
  <row Id="12654" PostId="7518" Text="Japanese knives have expensive blades and simple (cheaper) handles.  You can get the blade reset with a new handle.  I think Korin in new york can do this for you." CreationDate="2011-01-10T15:40:24.760" UserId="4179" />
  <row Id="12655" PostId="10635" Text="@sdg- You could pan-fry-in-bacon an old sock and it would taste pretty good. Bacon is magic." CreationDate="2011-01-10T16:11:08.513" UserId="2001" />
  <row Id="12656" PostId="1849" Score="1" Text="I'd like to add that the pro that I take my knives to charges about $3 a knife, so it's really not expensive to do." CreationDate="2011-01-10T16:31:54.050" UserId="1259" />
  <row Id="12657" PostId="2219" Score="1" Text="be careful about bleach though - make sure it's a weak solution.  strong solutions of bleach can pit stainless steel." CreationDate="2011-01-10T16:33:59.623" UserId="4179" />
  <row Id="12658" PostId="10635" Text="@Sobachatina - mmm, sock bacon... :-)" CreationDate="2011-01-10T17:33:05.557" UserId="835" />
  <row Id="12659" PostId="836" Score="1" Text="I own a santoku that is sharpened on both sides. I'd bet that most widely available santoku knives (Wustof / Henkels / Shun / Mac) available in big retail outlets in the US anyway would be santoku shaped but have a double beveled edge. You might be able to find imported single bevel santoku at specialty cutlery stores, but those would be rare and I don't know what the benefit of seeking one out would be unless someone was doing extremely detailed prep work (like making sushi). Also, the other answer about the handedness of single bevel knives is a good thing to watch out for." CreationDate="2011-01-10T17:56:58.330" UserId="4047" />
  <row Id="12660" PostId="1849" Text="I've found that my Chef's Choice (120) does a decent job honing my serrated knives, and an excellent job of sharpening my other knives.  It's more expensive than buying new cheap knives until you have more than a few to sharpen regularly.  (http://www.amazon.com/Chefs-Choice-120-Professional-Sharpener/dp/B00004S1B8)" CreationDate="2011-01-10T20:45:06.670" UserId="201" />
  <row Id="12661" PostId="10923" Score="1" Text="Are you asking for a way to do this with a knife, or for a more specialized tool like a mandolin?" CreationDate="2011-01-10T23:20:05.247" UserId="1672" />
  <row Id="12662" PostId="10862" Text="A lot of groceries I know pack their own sausage.  Probably full of plenty of salt but highly doubt not the other preservatives." CreationDate="2011-01-10T23:41:14.853" UserId="3861" />
  <row Id="12663" PostId="8633" Text="Well, tomorrow is the Paella day! thank you all. Maybe I can upload a photo..." CreationDate="2011-01-11T01:22:08.590" UserId="3130" />
  <row Id="12664" PostId="8533" Text="To add in, those little pots of grated parmezan tend to be very cheap and will boost cheese flavour, as will nutritional yeast.  Also with regard to the salt boost, definitely - if it really needs a kickstart, I'd actually recommend MSG.  It is cheap as anything and easy to get from chinese stores and is probably the most active component in the cheap packet mixes you buy." CreationDate="2011-01-11T01:39:24.843" UserId="3432" />
  <row Id="12665" PostId="10922" Text="Gruyere is so strong, even a small amount will counter the lack of flavour in the plastic-cheddar." CreationDate="2011-01-11T01:41:00.753" UserId="3432" />
  <row Id="12666" PostId="10929" Score="4" Text="Those pictures are somewhat misleading because you're comparing a very thin layer of one with an entire bottle of the other. It would be nice to see a comparison between a bottle of fermented soy sauce and hydrolyzed soy sauce where they're both in bottles or both on a plate." CreationDate="2011-01-11T01:43:50.260" UserId="152" />
  <row Id="12667" PostId="10862" Text="@ptpaterson : you're lucky, then.  Most of the ones around me don't, and ever since gas prices spiked a few years back, I've stopped making my weekend journey to do my shopping at a grocery store that's more butcher shop + liquor store + a few groceries, as they make some great sausages." CreationDate="2011-01-11T03:57:21.690" UserId="67" />
  <row Id="12668" PostId="9987" Text="Thanks for posting this you guys.  We just pulled our pre sliced squash out of the fridge and they had these.  We're going ahead with eating them." CreationDate="2011-01-11T04:05:22.150" />
  <row Id="12669" PostId="10937" Text="That is indeed a great site for chocolate; even there, though, the Valrhona is ridiculously expensive." CreationDate="2011-01-11T04:48:29.037" UserId="41" />
  <row Id="12670" PostId="3111" Score="1" Text="just smell it!! that should give you a good idea of whether it is off or not" CreationDate="2011-01-11T05:01:49.917" />
  <row Id="12672" PostId="10923" Text="If only spell-checking edits to comments were immune to the time limit..." CreationDate="2011-01-11T06:17:11.250" UserId="1672" />
  <row Id="12673" PostId="10931" Text="@Aaronut: Do they not carry it in the US?  In the UK, almost all supermarkets carry it." CreationDate="2011-01-11T12:29:06.680" UserId="3432" />
  <row Id="12674" PostId="10930" Score="1" Text="In my experience, also, it is best simply left out if you don't have it. It isn't a must have flavour." CreationDate="2011-01-11T12:38:21.170" UserId="611" />
  <row Id="12675" PostId="8440" Text="+1 for &quot;can't smell alcohol&quot;, good point.  I'm smelling some of the yeasty fermentation byproducts, I think." CreationDate="2011-01-11T12:40:31.517" UserId="1129" />
  <row Id="12676" PostId="8388" Text="As @JanC hinted at below, I'm probably smelling some sort of yeast byproduct, not the alcohol itself." CreationDate="2011-01-11T12:41:38.943" UserId="1129" />
  <row Id="12677" PostId="10933" Score="5" Text="And to do this, you need sharp knives -- a dull knife won't bite into the carrot as well, which means an increased chance of the blade slipping and cutting you.  (and for gratings vs. slicing -- it has its place, but it breaks the cell walls, resulting in much more water loss)" CreationDate="2011-01-11T13:29:16.620" UserId="67" />
  <row Id="12678" PostId="10927" Text="I have friends who worked at Subway in high school ... I don't know about their carrots, but in the case on onion and lettuce, those arived in the stores whole, and they had various devices to quickly dispatch them." CreationDate="2011-01-11T13:31:25.527" UserId="67" />
  <row Id="12679" PostId="10935" Text="I don't think it's the fat content, I'm using whole milk and heavy whipping cream. So short of going all cream, I've pretty much maxed out the fat content." CreationDate="2011-01-11T14:22:09.130" UserId="3852" />
  <row Id="12680" PostId="10906" Text="basicly just making the mix- cold mixing if it's ice-cream - hot simmering if it's an egg based cutard - chilling the mix in the fridge for a few hours and then putting it in the maker." CreationDate="2011-01-11T14:24:50.827" UserId="3852" />
  <row Id="12681" PostId="10918" Text="letting it thaw a bit absolutly helps make it more scoopable." CreationDate="2011-01-11T14:25:53.040" UserId="3852" />
  <row Id="12682" PostId="10917" Text="Intersting idea, it would just have to ride the line of getting some air in without turning it into whipped cream." CreationDate="2011-01-11T14:26:40.013" UserId="3852" />
  <row Id="12683" PostId="10931" Score="1" Text="@Orbling: I live in Canada so I can't speak as to the USA.  However, *most* supermarkets here don't carry it.  I think there's one that does, but I don't like to go there because there's a T&amp;T (Asian market) that's closer.  Then again, most supermarkets here seem to have stopped carrying toasted sesame oil as well, and I have to get it a health food store.  Maybe the crappiness of supermarkets is just a Toronto/Canada phenomenon, but it would seem from this question that it's not *quite* that localized." CreationDate="2011-01-11T14:27:31.803" UserId="41" />
  <row Id="12684" PostId="10927" Text="That's interesting, @Joe.  I guess there may be some places that do their own chopping/slicing, perhaps to keep them fresher.  I do know that most food service distributors sell them pre-cut, as in [this page](http://www.freshstartfoods.com/east/pages/cashopdisplayproducts.asp?mcat=PRE-CUT+FRUIT+AND+VEGETABLES&amp;cat=CARROTS) but in larger quantities." CreationDate="2011-01-11T14:32:46.417" UserId="41" />
  <row Id="12685" PostId="10931" Text="@Aaronut: My apologies for implying you were in the US.  Whilst we do have specialist regional grocers in the UK, they are not over abundant outside of cities.  I live in London, and even there it is a 40 minute drive to my nearest Chinese specialist, and about 20 minutes to my nearest Indian specialist.  The supermarkets stock most foreign ingredients here, certainly enough to cook most popular dishes in Thai, Chinese, Japanese, Indian, Caribbean, Mexican cuisines.  It depends on the local population mix for others." CreationDate="2011-01-11T14:35:54.307" UserId="3432" />
  <row Id="12686" PostId="10937" Text="If you like to *occasionally* splurge on the medium-high-priced stuff like Valrhona, then some people swear by Scharffen Berger and rate some of their chocolate as better than Valrhona. Subjective, again, but certainly comparable and less expensive ($11 or so in bulk)." CreationDate="2011-01-11T14:43:35.423" UserId="41" />
  <row Id="12687" PostId="10931" Text="Don't worry @Orbling, I didn't take offense.  Anyway, it's very much the opposite here; most supermarkets tend to only carry common/mainstream ingredients but there are specialty stores, Indian groceries and so on, in almost every pocket of the city.  Probably a result of our high ethnic concentrations.  Thing is, even if you can find something in a regular supermarket, it's usually going to be less expensive at the specialty store because they sell enormous amounts of the stuff." CreationDate="2011-01-11T14:49:53.967" UserId="41" />
  <row Id="12688" PostId="10931" Text="@Aaronut: I think with London being such a melting pot of cultures, there is no mainstream, so the supermarkets stock everything, lol!  Of course you get cultural enclaves, and the less widespread communities tend to have specialist shops within those places.  You are totally correct on the cost factor, the specialist stores tend to be many times cheaper for ingredients.  Quite interesting." CreationDate="2011-01-11T15:08:43.583" UserId="3432" />
  <row Id="12689" PostId="10931" Text="It's certainly not a Canada wide thing... here in Calgary, many of our larger grocery stores care a wide variety of ethnic ingredients. Specifically I get my lemongrass from Superstore and have bought toasted Sesame Oil at numerous places (Sobeys for one)." CreationDate="2011-01-11T17:09:22.670" UserId="231" />
  <row Id="12690" PostId="10931" Text="@talon8: Superstore is the one place that has Asian ingredients (but only *some* of them) and toasted sesame oil *used* to be available all over the place but seems to have disappeared from the shelves during the past year.  I think people are reading a little too much into what I said earlier; I never said that *no* supermarkets *ever* have any ethnic ingredients, just that *most* of the &quot;'round the corner&quot; supermarkets will have relatively *few* of them." CreationDate="2011-01-11T17:12:43.217" UserId="41" />
  <row Id="12691" PostId="10947" Score="1" Text="I'm thinking this is a duplicate of [What are the advantages of using a stove instead of an oven?](http://cooking.stackexchange.com/q/9966/41).  If that's not quite what you're after then please feel free to clarify further." CreationDate="2011-01-11T17:17:48.517" UserId="41" />
  <row Id="12692" PostId="10929" Text="I think this is a good answer, but possibly a little oversimplified. There are also various styles of light and dark soy sauces; dozens of kinds in fact, involving different ratios of ingredients, aging times and protocols. Any of these can produce variation in color. I believe it is quite possible to make a very dark naturally fermented soy sauce, or a light colored hydrolyzed one, but your generalization probably has a lot of truth to it." CreationDate="2011-01-11T17:56:12.487" UserId="1393" />
  <row Id="12693" PostId="10929" Text="You're absolutely right, @Michael - that's one reason I edited in the note at the end about black soybeans and I'm sure there may be a few other factors as well.  I think the generalization is necessary in order to answer the question &quot;why are the sauces so dark?&quot; - were it not for the hydrolyzation method, I think we'd be seeing a lot more *variety* in the colour, even if some might still be dark." CreationDate="2011-01-11T18:23:01.127" UserId="41" />
  <row Id="12694" PostId="10932" Text="I don't know where you are from, but if you live in Canada you could always check out the Bulk Barn. They might not have what exactly you are looking for but I'm sure there is something close." CreationDate="2011-01-11T18:27:35.787" UserId="3478" />
  <row Id="12695" PostId="10932" Text="@duchess: No *way* does Bulk Barn sell Valrhona or even Callebaut quality couverture.  They shove their &quot;moulding&quot; chocolate callets in a big bin next to the super-cheap compound chocolate - which they try to hawk for almost as much as a lower-end Guittard or Felchlin.  Bulk Barn is *okay* for certain things, but even Johnvince, which has better quality than BB at lower prices, does not carry this kind of chocolate.  You really either have to go to a chocolatier, bakery supply store, or order online." CreationDate="2011-01-11T20:39:17.967" UserId="41" />
  <row Id="12696" PostId="10938" Text="Thanks for the thorough explanation. I used chocosphere in the past for retail chocolate, I'll have to try their bullk variety. Time to try some Callebaut." CreationDate="2011-01-11T20:42:35.497" UserId="4145" />
  <row Id="12697" PostId="10937" Text="Thanks for the tips on lesser known chocolate. I'll have to try Santander." CreationDate="2011-01-11T20:43:04.340" UserId="4145" />
  <row Id="12698" PostId="10932" Score="1" Text="Out of curiosity, how is this not time/space localized?" CreationDate="2011-01-11T20:50:53.220" UserId="1816" />
  <row Id="12699" PostId="10952" Text="Ah, donation would be they way to go...if the blade wasn't split." CreationDate="2011-01-11T20:56:36.470" UserId="1915" />
  <row Id="12700" PostId="10951" Text="I think we throw away plenty of similarly-sized pieces of metal, so really the only things you're worrying about with a knife are the edge and point. Wrapping well ought to take care of that just fine. (I suppose you could go cut some wood with it, if you're really worried, or take a grinder to it.)" CreationDate="2011-01-11T21:21:08.923" UserId="1672" />
  <row Id="12701" PostId="10937" Text="Scharffen Berger is too bitter for my taste. I'd be happy to eat 80% Valrhona all day (if I could afford it), but 60% Scharffen Berger justs tastes bitter to me. I think it's because Scharffen Berger has a very pure chocolate taste without the fruit or nut overtones that many other chocolates have. Of course, if you are looking for the most chocolately taste, Scharffen Berger might be the way to go. Of course that's just my opinion. Save a small amount of every chocolate you try and then put 8 or 10 next to each other and taste them." CreationDate="2011-01-11T21:27:28.780" UserId="3779" />
  <row Id="12702" PostId="10932" Text="justkt - Very few of us are lucky enough to be able to buy couverture in bulk locally, so most of north america would probably be interested in the same sources. I suppose it is somewhat localized, though." CreationDate="2011-01-11T21:30:21.930" UserId="3779" />
  <row Id="12703" PostId="10952" Text="+1 for suggesting donating it, even if it doesn't work in this case. Personally, I'd saw off the unbroken part and use it as a razor type knife. Could be useful for chopping up smaller things." CreationDate="2011-01-11T21:35:49.837" UserId="3779" />
  <row Id="12704" PostId="10932" Text="I was just giving a suggestion, I knew that they didn't sell those exact brands but thought that I would just put it out there. It was just a place I knew that sold chocolate in bulk." CreationDate="2011-01-11T21:49:13.443" UserId="3478" />
  <row Id="12705" PostId="10951" Text="haha, I guess I get the image of a movie scene where a person breaks their fall by landing in a dumpster, or that a homeless person(or dumpster diver by choice) would injure themselves on it. Odd worries, but I'm sure it's happened." CreationDate="2011-01-11T22:27:15.197" UserId="1915" />
  <row Id="12706" PostId="10951" Text="@JustinPB : I was over at my neighbor's house last night, and their 6 year old was throwing himself against the sofa, like they've told him not to do a hundred times by now ... only this time, there was a metal fork in between the cushions, sticking up.  Luckily it didn't need a hospital visit, but well, things you expect to be soft can have hidden surprises." CreationDate="2011-01-11T22:31:29.257" UserId="67" />
  <row Id="12707" PostId="10954" Score="3" Text="I actually have cheap impromptu sheaths in my drawer that were made almost exactly like this for a couple knives not in my block.  I cut the cardboard as you said (maybe a little wider so I'm not cutting cardboard every time I sheath the knife), lined the edges with duct tape to prevent paper cuts and make it easier to insert the knife, folded it over, and sealed 2 of the 3 remaining open sides with duct tape (the short &quot;bottom&quot; side is open).  Cheap, easy sheath that I can easily slip the knife into and out of without any problems - and as you said, great for travel." CreationDate="2011-01-11T22:55:35.750" UserId="1236" />
  <row Id="12708" PostId="5737" Score="1" Text="Did this have to be community wiki?  It's potentially food-science." CreationDate="2011-01-11T23:14:35.087" UserId="194" />
  <row Id="12709" PostId="10933" Text="Plus one for grating. It's not exactly the same as a true julienne, and it's harder on the vegetable, but it's a quick and easy approximation using a cheap and readily available tool." CreationDate="2011-01-11T23:22:32.190" UserId="3348" />
  <row Id="12710" PostId="9564" Text="As far as I know (I'm French but no chef), they are just called rolling pins with or without handles (rouleau à pâtisserie avec ou sans poignée). At least it's not like French letters or taking French leave…" CreationDate="2011-01-12T00:34:44.037" UserId="4206" />
  <row Id="12711" PostId="10964" Text="Thank for your answer but, in my case, not cheap, not available, and just thought it would be fun to do/replicate. Just in case the question came out wrong, I wanted to &quot;replicate&quot; them for the fun of it, it should't be anything professional, but again thanks for your answer." CreationDate="2011-01-12T01:04:15.480" UserId="3651" />
  <row Id="12712" PostId="10964" Text="Understood.  The problem is that you said you aren't much of a cook and while potato chips are do-able, something like Pringles which is made with dehydrated potatoes and other starches, then formed and fried, would be VERY difficult...and probably not that much fun.  You'll be much more impressive if you just make fresh potato chips (or crisps for the Brits) maybe with a seasoned salt than duplicating a rather bland commercial product." CreationDate="2011-01-12T01:54:10.150" UserId="3479" />
  <row Id="12713" PostId="10932" Text="@justkt: We've all been talking about online retailers, so unless most of North America and parts of Europe are localized..." CreationDate="2011-01-12T03:03:24.260" UserId="41" />
  <row Id="12714" PostId="10955" Text="Garlic is timeless." CreationDate="2011-01-12T04:39:22.063" UserId="1601" />
  <row Id="12715" PostId="10966" Score="1" Text="I'd agree.  Rice doesn't keep well at all, never quite the same.  Just do it in your oven, boil your water and add it to a roasting pan, cover with foil.  Pop into a hot oven e.g. 325-350 and cook until soft.  It will take some time - 45-60 min at least.   Make sure the water is boiling when you put it in!" CreationDate="2011-01-12T06:42:25.390" UserId="4179" />
  <row Id="12716" PostId="10957" Text="Lots of layers of newspaper.  Cardboard is better. U can also stick a cork in the tip." CreationDate="2011-01-12T06:47:50.797" UserId="4179" />
  <row Id="12717" PostId="10931" Text="Aaronut-  if you're in Toronto there are a ton of chinese grocery stores that should carry it.   I even think the bulk barn near the chinese populated areas carry it." CreationDate="2011-01-12T06:59:50.813" UserId="4179" />
  <row Id="12718" PostId="10931" Text="There is no replacement for the flavor.  It's a lot more delicate and fragrant than normal citrus.    You can freeze it though.  It does freeze well, just wrap it well ( so it doesn't pick up other flavours).  You can also steep in it a neutral oil ( like grape seed oil).  Just chop it up and drop it in hot ( not super hot) oil, let it gently cook for awhile." CreationDate="2011-01-12T07:02:05.943" UserId="4179" />
  <row Id="12719" PostId="10964" Score="1" Text="Just try frying homemade potato chips ( properly) and you see that it's not THAT easy.  Actually, thats not correct, it IS easy, but its a lot more work than non-cooks realize.  it's all the tools and the cleanup thats a pain in the home kitchen." CreationDate="2011-01-12T07:05:50.167" UserId="4179" />
  <row Id="12720" PostId="10950" Text="Using the stove often works well, depending on what you want to do.  You bring up a good point though.  Most cheap cookware doesn't have handles that can handle the heat, plastic melts.  And if you remove it - remember to use a double thick cloth or oven gloves, it WILL be hot." CreationDate="2011-01-12T07:08:57.917" UserId="4179" />
  <row Id="12721" PostId="5744" Text="+1 for enlightening me on the existence of Oaxacan mole, now I've just got to taste some!" CreationDate="2011-01-12T07:57:23.187" UserId="3680" />
  <row Id="12722" PostId="10960" Score="1" Text="If you're using a larger rice grain (say American long grain rather than a finer one like basmati) the result from microwaving is excellent. Finer rice tends to clump when reheated as it releases more starch." CreationDate="2011-01-12T11:13:35.080" UserId="2391" />
  <row Id="12723" PostId="10967" Score="2" Text="+1.  pringles actually [went to court](http://news.bbc.co.uk/2/hi/business/7490346.stm) to argue that their product did not contain enough potato to be considered a 'crisp' (or 'potato chip' if you are that way inclined) and were in fact cakes.  this was in an attempt to avoid some tax I think.  Made me want to stop eating them though." CreationDate="2011-01-12T11:23:20.110" UserId="210" />
  <row Id="12724" PostId="5606" Score="1" Text="This is fine for potatoes that come more or less clean. For potatoes that come with soil clinging to them, the idea of the blade against the soil sets my teeth on edge (and will probably blunt the peeler quickly too)." CreationDate="2011-01-12T12:51:42.707" UserId="4214" />
  <row Id="12725" PostId="8967" Text="You can keep the stock in the fridge for a couple of weeks. If you do this, leave the cap of fat on until you need it. Throw away the fat before use though." CreationDate="2011-01-12T13:07:59.623" UserId="4214" />
  <row Id="12726" PostId="10967" Text="Their extreme thinness, texture and taste didn't make you want to stop eating them before?" CreationDate="2011-01-12T13:10:09.193" UserId="1832" />
  <row Id="12727" PostId="10156" Text="Yeah, I use a pressure cooker too. It doesn't make the most refined stock -- I don't aspire to a perfectly clear stock -- but the results are perfectly good for making a rustic soup." CreationDate="2011-01-12T13:10:50.527" UserId="4214" />
  <row Id="12728" PostId="4590" Text="Or in many recipes, does not squeeze out the air that has been deliberately introduced to the mixture (e.g. whisked egg white)" CreationDate="2011-01-12T13:28:36.073" UserId="4214" />
  <row Id="12729" PostId="10932" Text="@Aaronut - I seem to remember having this discussion in the proposal phase...and I was the one told that online retailers weren't enough to make a question about where to purchase not &quot;too localized.&quot;  Good to know the policy's changed.  Thanks." CreationDate="2011-01-12T13:30:40.823" UserId="1816" />
  <row Id="12730" PostId="10964" Text="Thanks for the update, I guess my incompetence lead to arrogance :) I though it would be a matter of frying it more hot or witha different oil or something, thanks again!!" CreationDate="2011-01-12T13:42:25.567" UserId="3651" />
  <row Id="12731" PostId="9066" Score="1" Text="The longer rise time is definitely a reason a bakery might want to cheat. It means they need more space to store rising bread, for the same throughput." CreationDate="2011-01-12T13:42:30.997" UserId="4214" />
  <row Id="12732" PostId="10967" Text="Thanks, yep, unfortunately that doesn't seem like somthing I can do at home! :(" CreationDate="2011-01-12T13:44:31.693" UserId="3651" />
  <row Id="12733" PostId="10957" Score="1" Text="@Chef, I have found that a single piece of newspaper works just fine for one knife. Cardboard probably is better, but newspaper is a little bit less hassle and may be more likely to be lying around for some." CreationDate="2011-01-12T13:56:37.343" UserId="1259" />
  <row Id="12734" PostId="10974" Score="1" Text="Good point -- I can't believe I didn't mention that part of it.  It's my understanding that the cooking vessel was named first, and the food cooked in it took the name, but I'm not a food or language historian." CreationDate="2011-01-12T13:57:27.077" UserId="67" />
  <row Id="12735" PostId="10973" Score="1" Text="I admit, I eat stuff that's well outside of the USDA's guidelines, but I make it a habit to only do it myself, not for food I'm preparing for others.  (with the assumption that my immune system might be innoculated, but others might not)" CreationDate="2011-01-12T14:03:58.940" UserId="67" />
  <row Id="12736" PostId="10970" Text="That's a good point when dealing with that much rice -- the way I know to cool off rice quickly is to spread it out on sheet pans so it can steam out (which unfortunately, dries it at the same time).  If you're going to go with Yossarian's reheating technique, do this ... but I'd probably try to go with Doug's suggestion of a pilaf / oven cooking." CreationDate="2011-01-12T14:07:30.090" UserId="67" />
  <row Id="12737" PostId="10632" Text="I guess it means, take the rinds of two tangerines, discarding the flesh (by eating it)." CreationDate="2011-01-12T14:13:58.990" UserId="4214" />
  <row Id="12738" PostId="4147" Text="A good counter-top slow cooker should use significantly less electricity than an oven, for the same results." CreationDate="2011-01-12T14:18:27.317" UserId="4214" />
  <row Id="12739" PostId="10973" Text="This suggestion is definitely *well* outside the guidelines." CreationDate="2011-01-12T14:27:36.743" UserId="1816" />
  <row Id="12740" PostId="10932" Text="@justkt: My memory's hazy on that subject... all I know is that this is just one of many questions on the subject that haven't been closed, including questions on [spices](http://cooking.stackexchange.com/q/6098/41), [sea salt](http://cooking.stackexchange.com/q/8539/41), [paellera](http://cooking.stackexchange.com/q/5451/41).  We also have some [fairly localized](http://cooking.stackexchange.com/q/5114/41) versions that are not online.  I think if we ever had a policy, it must have been very loosely enforced.  Is there a meta discussion somewhere?" CreationDate="2011-01-12T14:37:47.387" UserId="41" />
  <row Id="12741" PostId="10932" Text="@Aaronut - not that I know of, all I remember is the discussing during the proposal" CreationDate="2011-01-12T14:40:23.403" UserId="1816" />
  <row Id="12742" PostId="10973" Score="1" Text="I'd classify this as risky; if you get an absolutely perfect sear and the slow cooker itself has been thoroughly cleaned then the meat *might* not spoil while sitting in there, but 10 hours is a **long** time for any meat (cooked or not) to be at room temperature.  And why?  It's not hard to throw it in the fridge..." CreationDate="2011-01-12T14:42:00.130" UserId="41" />
  <row Id="12743" PostId="10932" Score="2" Text="@justkt: You mean Area 51?  All I see is [this question](http://area51.stackexchange.com/proposals/1288/food-and-cooking/1298#1298), which had only a couple of votes, and the rationale against online sources was apparently that it's easy to find on Google - which I think we all agree is a poor justification for *any* policy.  I'm certainly open to discussing it (on meta) - I wouldn't want to see an avalanche of &quot;where can I buy avocados online&quot; questions - but for certain hard-to-find ingredients or large classes of ingredients, it seems OK to me." CreationDate="2011-01-12T14:48:56.503" UserId="41" />
  <row Id="12744" PostId="8742" Text="Um, yeah. One is a soup, the other is not a soup." CreationDate="2011-01-12T15:31:28.107" UserId="4086" />
  <row Id="12745" PostId="10965" Text="+1 for &quot;Sweet Potato Pie&quot;. That's the closest vegetable analog. They're sweet, soft, and orange." CreationDate="2011-01-12T16:11:50.683" UserId="218" />
  <row Id="12746" PostId="10970" Text="Wow! What toxic organism could it contain that survives for an extended time at boiling temperatures? I've never heard about this before. Can it really be dangerous just 24 hours later? Lots of recipes for fried rice and rice pudding suggest using 1- or 2-day-old rice, and I've never seen this concern raised before." CreationDate="2011-01-12T16:31:13.123" UserId="3345" />
  <row Id="12747" PostId="10970" Text="I found it: Bacillus cereus. Its spores can be found in starchy foods like rice, and can sometimes survive boiling, as can the toxins it produces. Contaminated rice tastes and smells completely normal. Fortunately, it's very rare, and the symptoms usually last only a few hours. You can protect yourself by preventing bacterial growth after cooking by refrigerating promptly - the bacteria can only grow at 50-105 degrees F." CreationDate="2011-01-12T16:47:32.110" UserId="3345" />
  <row Id="12748" PostId="10946" Text="One more tip: As Aaronut said, it's probably not getting cold enough in the ice cream maker. Try cooling the ingredients as much as possible before adding them to the machine. Certainly let them reach refrigerator temperature, and consider putting them in the freezer for a few minutes if that's not good enough. The colder they start, the colder they'll end up." CreationDate="2011-01-12T16:57:30.107" UserId="3345" />
  <row Id="12749" PostId="10946" Text="Good points, @Josh.  Also chill your mixers and mixing bowls.  Every little bit helps." CreationDate="2011-01-12T17:15:04.350" UserId="41" />
  <row Id="12750" PostId="10976" Text="welcome.  I see the link you posted is to an entry on the site you list as your site.  Are you affiliated with the site?  If so, then you should disclose your affiliation as per our [FAQ](http://cooking.stackexchange.com/faq)." CreationDate="2011-01-12T17:48:47.257" UserId="1816" />
  <row Id="12751" PostId="10976" Text="Thanks...that is my site I linked to and I should have read your FAQ page before posting. I didn't intend it to be self promoting (just informative), but I can see how it could be interpreted as that. I will be more careful about any self promotion in the future...it won't happen again. BTW, I'm really happy I discovered your site...it's incredibly informative." CreationDate="2011-01-12T17:56:48.270" UserId="4218" />
  <row Id="12752" PostId="10976" Score="1" Text="Of course there's FREE sourdough starter floating around in the air wherever you are :)" CreationDate="2011-01-12T18:12:47.193" UserId="4214" />
  <row Id="12753" PostId="10882" Score="1" Text="I no longer use &quot;quick&quot; yeast. Standard dried yeast is slightly cheaper, the effort of activating as Joe describes is negligible, and it's reassuring to be able to see your yeast is healthy before you mix the dough." CreationDate="2011-01-12T18:16:04.930" UserId="4214" />
  <row Id="12754" PostId="10976" Text="Hey Slim...It is pretty easy to make your own, but this starter has been around since 1847 and is very hearty. I've had a batch of my own going for about 10 years now and it never fails to produce a great bread. Here is the link to [Carl's Sourdough](http://carlsfriends.net/source.html) to request a free envelope of their dried 1847 Oregon Trail Sourdough Starter (btw, I have no affiliation with this site) with directions on how to revive the starter. You should give it a try!" CreationDate="2011-01-12T18:41:15.633" UserId="4218" />
  <row Id="12755" PostId="10958" Score="2" Text="And remember a favorite choice of body builders for protein is whey - which is basically the protein from milk. Mom was right - drink your (skim or 2%) milk. It has a decent nutritional balance." CreationDate="2011-01-12T19:32:58.563" UserId="36" />
  <row Id="12756" PostId="8742" Text="@Zombies: Neither are soups where I come from.  Though admittedly, all of these one-pot things differ little, a soup is a liquid-heavy stew/casserole/curry." CreationDate="2011-01-12T19:47:42.060" UserId="3432" />
  <row Id="12757" PostId="8756" Text="This question almost belongs on http://english.stackexchange.com/ - there is definitely a difference in the English interpretation of these words.  *Casserole* and *stew* have little difference here.  Though I would say that I would expect a casserole to cook in the oven, stew may or may not." CreationDate="2011-01-12T19:51:19.607" UserId="3432" />
  <row Id="12758" PostId="10969" Text="If one is concerned about kitchen safety (and I agree that one should be), then what's even better than a guard is a pair of cut-resistant kitchen **gloves**, or even utility gloves.  It's not like you need much dexterity for mandoline slicing, and good gloves are useful to have around anyway (e.g. for chopping garlic, hot peppers and so on)." CreationDate="2011-01-12T20:01:51.643" UserId="41" />
  <row Id="12759" PostId="1221" Text="Also, I love the texture that a little water for steam seems to add to the sausage." CreationDate="2011-01-12T20:29:22.727" UserId="2832" />
  <row Id="12760" PostId="10979" Text="You can even chill it a bit further in the freezer to take it colder than the high 30s F of a good fridge.  Ice cream won't freeze until you are below the freezing temperature of water, so you have some leeway.  The goal, as stated, is to have the mix be as cold as possible while not beginning to freeze, then to freeze it as rapidly as possible so as to form tiny rather than large ice crystals.  And if you chanced to forget it in the freezer and it began to freeze, take it out and stir it until the crystals melt.  That would be as cold as you could get it." CreationDate="2011-01-12T20:58:46.340" UserId="3479" />
  <row Id="12761" PostId="10979" Score="1" Text="The other common approach is an ice-water bath; that'll hold your bowl right at the freezing point, so what's inside can't actually freeze, but will get nice and cold." CreationDate="2011-01-12T21:01:26.003" UserId="1672" />
  <row Id="12762" PostId="10958" Text="That's fantastic information (after the edit especially). Thanks!" CreationDate="2011-01-12T21:28:01.997" UserId="4203" />
  <row Id="12763" PostId="10977" Text="By the way, the methods described below tell you how to accomplish it, the answer to &quot;how can I quantify that?&quot; is by using a thermometer.  If you get your mix to 0C or 32F then it won't be frozen, but it will be on the verge.  Thermometers are your friends." CreationDate="2011-01-12T23:07:15.807" UserId="3479" />
  <row Id="12764" PostId="10982" Text="Ah, valid point, thanks. I hadn't thought that meat thermometers don't need to be as accurate." CreationDate="2011-01-12T23:27:58.150" UserId="4201" />
  <row Id="12765" PostId="10981" Text="Pixies!! Those jerks. I believe I have new nemeses. :D" CreationDate="2011-01-12T23:33:50.280" UserId="4201" />
  <row Id="12766" PostId="10983" Score="3" Text="No kidding about the speed.  I've had at least 4 different &quot;instant read&quot; thermometers at various points in time that were all completely worthless, unless you define &quot;instant&quot; as &quot;some time today&quot;." CreationDate="2011-01-13T02:50:52.610" UserId="41" />
  <row Id="12767" PostId="10982" Score="1" Text="You would think that thermometers used to determine whether a food *might kill you* would be more accurate than those where the worst thing that can happen is having to throw away some ingredients and time.  I've never understood why so many meat thermometers are so *crappy*." CreationDate="2011-01-13T02:53:40.953" UserId="41" />
  <row Id="12768" PostId="10964" Score="1" Text="Not arrogance, or you wouldn't have asked the question. It actually led to humility...as cooking is wont to do. If you were arrogant you would have just figured you knew what you were doing and went and burned down the kitchen." CreationDate="2011-01-13T03:17:22.763" UserId="3479" />
  <row Id="12769" PostId="10980" Score="1" Text="I'm not sure about fudge, but I prefer to make caramels without my candy thermometer. The cold water test is *far* more accurate. Drop a small amount of the cooking caramel in a bowl of ice water, let it cool for a few seconds, and pull it out. The consistency of this bit of caramel is roughly what you will get in the final result. What you see is what you get. (As a side note, temperatures in caramel recipes are *guide, not a fact*. You can't just use someone else's temperatures and expect to get the same texture. That's why the cold water test is easier.)" CreationDate="2011-01-13T03:47:17.983" UserId="3779" />
  <row Id="12770" PostId="10982" Text="There's another common practical difference - candy thermometers often have a clip or some other way to make it easy to attach them to a pot, so you can have your hands free for stirring and whatever else needs doing." CreationDate="2011-01-13T03:59:22.477" UserId="1672" />
  <row Id="12772" PostId="10892" Text="This surprises me as most supermarkets in my area grind the meat on premise, and often you can ask the people working at the counter to freshly grind a pack of beef to order." CreationDate="2011-01-13T04:38:41.790" UserId="1963" />
  <row Id="12773" PostId="10990" Score="3" Text="If you post the ingredients used, we may be able to suggest something more specific.  For example I could see turning it into a chocolate frosting of some kind, but it would be hard to know how without knowing what's in the original mix.  Also if you can, please see the comments on this question: http://cooking.stackexchange.com/questions/4936 - as this is an international site, please clarify what definition of pudding you use :) Probably the cold &quot;US&quot; version, but want to be sure." CreationDate="2011-01-13T08:05:27.180" UserId="1236" />
  <row Id="12775" PostId="10931" Text="There might be minced or preserved lemon grass in the world food isle? Or a curry paste which already has a lot of lemon grass in?" CreationDate="2011-01-13T10:46:20.987" UserId="2391" />
  <row Id="12776" PostId="10992" Text="How much starter do you have? I imagine this will influence the length of time it can last" CreationDate="2011-01-13T12:19:07.273" UserId="2010" />
  <row Id="12777" PostId="5329" Text="When you say &quot;cover the chicken&quot;, specifically how and with what do you do that?" CreationDate="2011-01-13T12:41:14.543" UserId="4231" />
  <row Id="12778" PostId="10992" Text="According to Reinhart's *Whole Grain Breads*, you can pretty much always refresh a starter, it just takes more work after 2 weeks." CreationDate="2011-01-13T13:01:12.503" UserId="1816" />
  <row Id="12779" PostId="10931" Text="It's widely available in Atlanta (and I assume the rest of the US) as a powder in the world food aisle. It's occasionally available fresh with the veggies. I've used zest as a substitute, and it's better than nothing, but as @chef says, it's not the same." CreationDate="2011-01-13T13:47:59.833" UserId="1259" />
  <row Id="12780" PostId="5329" Text="@Kjensen - I simply use foil, over the baking tray I'm using, then fold/crimp the sides to create a seal.  I then reuse this foil to cover the bird when it is resting." CreationDate="2011-01-13T13:48:37.800" UserId="2010" />
  <row Id="12781" PostId="10931" Text="@vwiggins, a world food *isle* sounds awesome! Where is it? ;o)" CreationDate="2011-01-13T13:49:11.643" UserId="1259" />
  <row Id="12782" PostId="10995" Text="While not a duplicate, you might be helped by the answers in [How do I make paneer firm and chewy like in the restaurant](http://cooking.stackexchange.com/questions/10363/how-do-i-make-paneer-firm-and-chewy-like-in-the-restaurant)" CreationDate="2011-01-13T13:58:25.190" UserId="1816" />
  <row Id="12783" PostId="10995" Text="Thanks, @justkt, but that doesn't really answer my questions. Michael's link exactly describes what happened, but I didn't use UHT milk. I updated the question with a link." CreationDate="2011-01-13T15:20:22.410" UserId="1259" />
  <row Id="12784" PostId="10996" Score="1" Text="My sister makes mozzarella all the time with pasteurized milk, and hasn't had any problems. Raw milk might make it easier, but it's not required. Pretty much all sources say ultra pasteurized is right out, though." CreationDate="2011-01-13T15:46:50.140" UserId="3348" />
  <row Id="12785" PostId="6253" Text="I separate the cloves and put them in boiling water for just a minute or so. The temperature doesn't penetrate very far so there is no flavour consequence and the skin just slides off. This is just for sliced or whole cloves. For crushed garlic I crush then peel." CreationDate="2011-01-13T16:12:44.990" UserId="4214" />
  <row Id="12786" PostId="2285" Text="Smashing tends to leave the cells whole, whereas slicing/chopping goes through cells and releases more juice, for a stronger flavour. Both are good, for different recipes." CreationDate="2011-01-13T16:14:27.953" UserId="4214" />
  <row Id="12787" PostId="10996" Text="It's possible that it's not the pasteurization of the milk that's the problem, but the homogenization. In the US, the only way to get non-homogenized milk is to get raw milk, while (for example) in Hungary the only way to get *homogenized* milk is to get the UHT stuff - the regular milk you get in bags is pasteurized, but not homogenized." CreationDate="2011-01-13T16:39:35.883" UserId="2569" />
  <row Id="12788" PostId="10996" Text="@Marti - That's not entirely true. I can buy milk from a local diary that is pasteurized but not homogenized, and I live in the US. Look for local brands, Google for local dairies. You may find someone making simply pasteurized milk." CreationDate="2011-01-13T16:53:44.800" UserId="1016" />
  <row Id="12789" PostId="10111" Text=":) assumption correct, that is exactly what i did." CreationDate="2011-01-13T17:40:49.547" UserId="1675" />
  <row Id="12790" PostId="10937" Text="Not sure how high of quality couveture that you are looking for, but in Canada, Superstore has callebaut in their bulk bins.  They are the standard size blocks smashed into pieces.  I buy it often." CreationDate="2011-01-13T18:22:30.887" UserId="3630" />
  <row Id="12791" PostId="11006" Text="Plus one for richer dough and lower temperatures. I would definitely not agree with the idea that most breads should be baked at 400 or less, however. That really depends on the style of bread you're making--authentic baguettes, for example, want a really hot oven, in excess of 500 degrees. But you're right that the typical hotdog bun wants a lower temperature to keep the crust soft." CreationDate="2011-01-13T18:39:47.040" UserId="3348" />
  <row Id="12792" PostId="11006" Text="Fair enough about baguettes, but I am speaking of more standard fair.  Crusty breads, baguettes, etc. would require higher temps.  I have personally never gone higher than 450 for the first cycle (steam) of these, but to each their own." CreationDate="2011-01-13T19:18:14.620" UserId="3630" />
  <row Id="12793" PostId="10996" Text="Raw milk is very hard to get hold of in the UK, it's illegal to sell it in Scotland and in England it is only legal to sell it &quot;direct to consumer&quot; by the farmer, so farmer's markets sell it to the general public, and farm shops, but no supermarket is allowed to carry it.  Health risks are deemed too high." CreationDate="2011-01-13T19:34:13.167" UserId="3432" />
  <row Id="12794" PostId="10998" Text="+1 for 14 days as the upper limit in the fridge, but I'd say you'll definitely want to refresh before trying to make bread with a culture that old. Or you'd need to allow more time for the initial rise. I'd say after 14 days on a bread or A/P flour starter you're more in the area of risky neglect than constructive neglect. You're not risking that all the yeast will die as much as you're risking an infection of bad bacteria or mold." CreationDate="2011-01-13T20:25:19.160" UserId="4047" />
  <row Id="12795" PostId="11010" Score="1" Text="Yup. Grind them your self!" CreationDate="2011-01-13T21:06:25.477" UserId="1259" />
  <row Id="12796" PostId="11014" Text="How could I forget beer can chicken?  There was a great question about how to do it well [a while back](http://cooking.stackexchange.com/questions/4752/am-i-missing-something-with-beer-can-chicken).  Mm..." CreationDate="2011-01-13T21:27:14.583" UserId="1816" />
  <row Id="12797" PostId="11013" Score="1" Text="OK, Yeah. I'm in the US and I have a deep hatred of American Peanut butter so putting it into my food just seems wrong.  So I just learn how to roast nuts now.... :)" CreationDate="2011-01-13T21:29:58.383" UserId="4224" />
  <row Id="12798" PostId="11013" Score="8" Text="If you don't have the tools to grind your own, you can look for 'natural' peanut butter ... you might have to go and look in the 'healthy' section, or specifically go to a 'health foods' store to find it in the U.S.  I can also get some at one of the candy shops near me, as they grind their own.  (and cashew, almond, etc.)" CreationDate="2011-01-13T21:40:35.957" UserId="67" />
  <row Id="12799" PostId="11007" Text="I'm sure the downvotes are because this is a trick question, as there is no proper way to steep bag tea in any drinking or serving vessel. Fannings... blech!!! (BTdubs, my tongue's in my cheek here.) :-)" CreationDate="2011-01-13T21:43:12.557" UserId="4047" />
  <row Id="12800" PostId="11013" Score="4" Text="Yeah, I think you must just be using the wrong peanut butter. Any good, fresh, unadulterated brand at a health food store will be essentially equivalent to what you can grind yourself and a whole lot less work. Some food co-ops even have a grinder right on site so that it is ultra-fresh." CreationDate="2011-01-13T21:50:32.013" UserId="1393" />
  <row Id="12801" PostId="11016" Text="I don't have a good source for chickens like Jason, but I do the same, and poach chicken when it's on sale for later use." CreationDate="2011-01-13T21:52:08.547" UserId="67" />
  <row Id="12802" PostId="11013" Text="@Scott: Definitely go have a look at your store for better peanut butter before you do anything too drastic. Many stores in my area (just plain ol' grocery stores) have a few peanuts-only peanut butters right alongside the Jiffy and whatnot." CreationDate="2011-01-13T22:09:40.077" UserId="1672" />
  <row Id="12803" PostId="11013" Text="@Scott: Assuming you wish to grind your own, you need a good food processor, or some other grinder, a blender might be alright if strong enough.  You shell peanuts and remove their skins*, then bung them on a tray, one layer deep only, in an oven about 350F for around 20 minutes then take them out, let them cool (they get very hot), grind them with a little salt. [* Removing the papery skins is a pain, freeze them overnight, or blanch them for a few minutes beforehand to make it easier.  I would find a health food store.]" CreationDate="2011-01-13T22:12:57.890" UserId="3432" />
  <row Id="12804" PostId="11013" Text="@Scott: I can't abide peanut butter with sweet things, so a lot of American candy and desserts seem a bit mental to me, peanut butter and jelly sandwiches? Bleurgh.  I grew up with peanut butter as a deeply savoury thing, I tend to have it on toasted crumpets." CreationDate="2011-01-13T22:14:37.623" UserId="3432" />
  <row Id="12805" PostId="11002" Text="I've had tea cool off quickly enough for this to matter (camping, or when I'm trying not to turn on the heater in my apartment). Even if it steeps all right, it's no fun to have your tea cold before you can drink it all." CreationDate="2011-01-13T22:19:38.107" UserId="1672" />
  <row Id="12806" PostId="11013" Text="Thanks everyone. I must admit that I also received a food processor for Christmas and have been looking for an excuse to grind stuff up.... So I thought the Peanut grinding might be a good use.  I should probably try doing it all from scratch once and then once with some &quot;all natural&quot; non flavored stuff and see if I can taste a difference." CreationDate="2011-01-13T22:20:50.527" UserId="4224" />
  <row Id="12807" PostId="11013" Text="@Orbling: Hmmm.... The thought of shelling and peeling never crossed my mind! I just thought about getting unsalted peanuts from the store.... I guess I would need to make sure they were not junked up with other stuff and &quot;pure peanuts&quot; though." CreationDate="2011-01-13T22:22:57.030" UserId="4224" />
  <row Id="12808" PostId="11013" Text="@Scott: You can just get unsalted nuts from the store, they will be roasted already most likely." CreationDate="2011-01-13T22:42:07.680" UserId="3432" />
  <row Id="12809" PostId="11013" Text="@Orbling: Bingo. I think that's what I will do." CreationDate="2011-01-13T23:18:34.497" UserId="4224" />
  <row Id="12810" PostId="10980" Text="I've heard of the cold water test, but I totally haven't tried it. You make a really good point about not using other people's temperatures -- if I'd thought of that earlier, there'd be about 15 batches of caramels over the last year that'd have a chance at not being thrown out. :D" CreationDate="2011-01-13T23:27:16.933" UserId="4201" />
  <row Id="12811" PostId="10982" Text="Aaronut -- lol, I've often wondered that about the little red thing that pops up on a turkey when it's supposed to be done. From what everyone's saying it sounds like meat thermometers are not much more than a step above that. :/" CreationDate="2011-01-13T23:32:17.287" UserId="4201" />
  <row Id="12812" PostId="10982" Text="Jefromi -- good point on that." CreationDate="2011-01-13T23:34:02.167" UserId="4201" />
  <row Id="12813" PostId="10983" Text="Excellent points. Accuracy &amp; speed're the things that keep coming up.. I had no idea that meat thermometers were considered that crappy in those terms. Contamination is a great point, too. It happens that the meat thermometer I own hasn't yet been used, so not something I'd yet thought about. :D" CreationDate="2011-01-13T23:43:37.303" UserId="4201" />
  <row Id="12814" PostId="11017" Text="This can work because cold suppresses flavors, including sweetness. But if there's way more sugar than needed, then (a) the flavor won't be suppressed enough, and (b) chances are the pudding won't freeze very well - sugar inhibits freezing." CreationDate="2011-01-14T00:05:30.147" UserId="2569" />
  <row Id="12815" PostId="10990" Text="@stephennmcdonald: I am definitely never going to get used to the US definition of that word!" CreationDate="2011-01-14T00:15:10.893" UserId="3432" />
  <row Id="12816" PostId="11021" Text="+1, I'd say that most don't _require_ refrigeration, but unless you're really space constrained, I'd store it in the fridge. The fridge isn't going to hurt the flavor any. I used to keep mine out with the Tabasco, but once after a few months it started growing some mold and had to be thrown out. Now I keep it in the fridge and haven't had similar problems. I think those wide mouthed containers are more prone to infection than the ones with the smaller twist-open-and-squirt caps like sriracha comes in. Better safe than sorry." CreationDate="2011-01-14T01:47:39.233" UserId="4047" />
  <row Id="12817" PostId="11026" Score="1" Text="The closest thing I can think of in western culture might be a fritata with lots of vegetables ... but I wouldn't think of it as a vegetable dish, per se." CreationDate="2011-01-14T02:08:59.477" UserId="67" />
  <row Id="12819" PostId="10996" Text="@bikeboy et al, I am honestly not experienced enough to go into great detail beyond what I've read and would welcome further contributions as to the science behind this.  All I know is that several very *reputable* and *well-known* chefs and cooking enthusiasts seem to empirically corroborate the claim that you need raw milk, and that yossarian (the OP) claims to have gotten the same sub-standard result even with non-UHT (but still pasteurized) milk.  Perhaps it's possible to make mozzarella with pasteurized milk but you need a different technique." CreationDate="2011-01-14T03:01:47.790" UserId="41" />
  <row Id="12821" PostId="10787" Text="The apprentice book IS massive and the recipes in it aren't really for the average person. http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984/ref=sr_1_2?ie=UTF8&amp;qid=1294975776&amp;sr=8-2 on the other hand though is quite small and in many ways better.  He shows techniques in there that make making bread both easier and better.  Very low maintenence breadmaking." CreationDate="2011-01-14T03:31:22.030" UserId="3750" />
  <row Id="12822" PostId="11040" Score="7" Text="I agree that this should work just fine. If you want to get fancy, you might also want to try tempering your chocolate. Tempering will give a nice shine to your shot glasses, and the melting point will be higher. Thus, they can be held for longer without your hands getting sticky with chocolate. If you search for &quot;tempering chocolate&quot; on this site you will find lots of information." CreationDate="2011-01-14T08:55:41.647" UserId="3756" />
  <row Id="12823" PostId="11033" Text="How do you wash a starter?" CreationDate="2011-01-14T08:59:12.267" UserId="503" />
  <row Id="12824" PostId="11041" Text="The baked beans will also count as a vegetable." CreationDate="2011-01-14T09:57:35.280" UserId="4214" />
  <row Id="12825" PostId="11026" Text="Do they mean vegetable, or vegetarian? That would open up a lot of egg dishes and bakery goods." CreationDate="2011-01-14T09:58:49.117" UserId="4214" />
  <row Id="12826" PostId="4938" Text="There's something very wrong with these breakfasts you've been served: the black pudding was missing!" CreationDate="2011-01-14T11:30:27.770" UserId="4214" />
  <row Id="12827" PostId="4944" Text="In some places, the meal is called a &quot;fried breakfast&quot;; I would generally do everything in a frying pan. If you have a fried egg rather than scrambled, you only have to wash up one frying pan. Fried egg is more traditional IMHO." CreationDate="2011-01-14T11:35:57.263" UserId="4214" />
  <row Id="12828" PostId="5139" Text="+1 for black pudding. There's also white pudding and fruit pudding in Ireland and Scotland." CreationDate="2011-01-14T11:37:10.817" UserId="4214" />
  <row Id="12829" PostId="8716" Text="Exactly right - I fry sausages in very little oil, on the lowest flame I can get, for an hour or so. I'd aim for an equivalent on a BBQ." CreationDate="2011-01-14T11:47:49.777" UserId="4214" />
  <row Id="12830" PostId="6747" Text="+1 for the frying technique. I go for an hour on the very lowest flame I can get." CreationDate="2011-01-14T11:50:07.277" UserId="4214" />
  <row Id="12831" PostId="11019" Score="1" Text="Search on youtube for jointing a chicken.  You should get 2 x legs, 2 wings, 2 breasts, 2 thighs and the carcass.  This gives up to 4 meals from a single bird." CreationDate="2011-01-14T12:33:38.530" UserId="2010" />
  <row Id="12832" PostId="11044" Score="1" Text="Not all teas should be brewed near boiling -- black tea, yes, but it's [too hot for oolong, white or green teas](http://coffeetea.about.com/od/teabrewing/a/teatemp.htm) .  (although, white or green teas in tea bags?  there's something even more wrong with that)" CreationDate="2011-01-14T13:04:50.413" UserId="67" />
  <row Id="12833" PostId="11029" Text="It's not typical breakfast in the regions I've lived in the US, but I've seen it on brunch menus ... usually with a runny poached egg on top, to make a sort of sauce for 'em.  (or with hollandaise) ... unfortunately, it's a bad time of year around here to get asparagus." CreationDate="2011-01-14T13:07:59.253" UserId="67" />
  <row Id="12834" PostId="10752" Text="Just for the record, it took the full 55 minutes to fully set.  I don't understand it, but they came out ok, just took a while..." CreationDate="2011-01-14T13:48:46.887" UserId="4110" />
  <row Id="12835" PostId="10752" Text="@ircmaxell - thanks for the update." CreationDate="2011-01-14T13:53:24.550" UserId="1816" />
  <row Id="12836" PostId="11047" Text="I would really discourage anyone from using coating chocolate. It isn't real chocolate and your guests will be able to tell that they are eating something cheap even if they have no idea what coating chocolate is. Just my opinion, though." CreationDate="2011-01-14T14:32:50.267" UserId="3779" />
  <row Id="12837" PostId="11054" Text="I think one of us is misinterpreting @Davin's first sentence: I read it as, he used actual cherries, not syrup." CreationDate="2011-01-14T14:56:10.920" UserId="2569" />
  <row Id="12839" PostId="11054" Text="@Marti - face palm, you're right.  Haven't had my coffee yet.  The really ripe fruit doesn't hold in that context. :(" CreationDate="2011-01-14T14:59:31.197" UserId="194" />
  <row Id="12840" PostId="11056" Score="2" Text="My personal approach is to bin anything that I'm really unsure about." CreationDate="2011-01-14T15:07:25.393" UserId="1259" />
  <row Id="12841" PostId="11056" Text="@yossarian: Well I usually use it if it smells and looks okay, but with frozen food you can't really tell. I figure it'll either be perfectly safe to eat or a complete no-go, but I've no idea which, hence why I'm asking!" CreationDate="2011-01-14T15:11:55.383" UserId="1591" />
  <row Id="12842" PostId="11054" Text="@marti,@brad - sorry if not clear - I used a real punnet of cherries frozen (with stones) and then defrosted, blended and added to the custard base. The cherries were lovely when they went into the freezer (I ate another batch bought at the same time from the same place and they were delicious!)" CreationDate="2011-01-14T15:19:28.793" UserId="2129" />
  <row Id="12843" PostId="11057" Text="+1 for agreeing with me. ;o)" CreationDate="2011-01-14T15:23:44.343" UserId="1259" />
  <row Id="12844" PostId="11057" Text="I guess I'll go buy some more then; thanks!" CreationDate="2011-01-14T15:24:33.893" UserId="1591" />
  <row Id="12845" PostId="10999" Text="not true, it's sourdough flavor will be weaker as it won't have a long enough time to fully develop because of the quicker rising." CreationDate="2011-01-14T15:39:22.123" UserId="2736" />
  <row Id="12846" PostId="10787" Text="@Noah, but does it include sourdough recipes?" CreationDate="2011-01-14T15:40:45.867" UserId="2736" />
  <row Id="12847" PostId="11046" Text="Have you tried making the exact same ice cream without first freezing those cherries? For that matter... ice cream aside, do the cherries taste like they did before you froze them?" CreationDate="2011-01-14T16:01:50.770" UserId="231" />
  <row Id="12848" PostId="11060" Score="1" Text="I take the same approach with frozen foods I find in the back of my freezer from back when I was terrible at labeling things.  I maintain my freezer below 0 and regularly check it, so I know it's &quot;safe&quot; in the &quot;not going to kill me&quot; sense, so I just turn it into something that can mask the freezer burn.  Soup/chowder sounds great to me." CreationDate="2011-01-14T16:03:04.013" UserId="1236" />
  <row Id="12849" PostId="11039" Score="1" Text="For roasted red potatoes, quartered at 450F on baking sheet, 20 minutes with one cut side down, flip onto other cut side, 15 minutes more.  http://cookloose.com/index.php/Recipes/OvenRoastedRedPotatoes" CreationDate="2011-01-14T16:04:36.110" UserId="3479" />
  <row Id="12850" PostId="10999" Text="Hmm, maybe. But you're introducing sourdough flavour with the starter too." CreationDate="2011-01-14T16:16:10.797" UserId="4214" />
  <row Id="12851" PostId="11026" Text="Thank you slim for your suggestion. I do not believe the criteria was vegetarian or vegan. I didn't want to struggle with keeping eggs hot in a potluck scenario, or risk that the other participants had done egg and potato bakes. I was trying to be a bit more creative. Were I entertaining in my home Joe, I would certainly try the fritata idea." CreationDate="2011-01-14T16:17:47.490" UserId="4237" />
  <row Id="12852" PostId="11041" Score="1" Text="Carmi, I hadn't even thought of mushrooms. I think that is a good choice for transport and rounding out what other participants may bring to this potluck event. I am going to sauté mushrooms with bacon bits, and marinate some as well to serve at room temp. Thank you for helping think outside the box." CreationDate="2011-01-14T16:19:42.773" UserId="4237" />
  <row Id="12853" PostId="11028" Text="Pat, I like this idea a great deal, but it is a bad time of year of 'good' tomatoes. I appreciate you help." CreationDate="2011-01-14T16:20:46.050" UserId="4237" />
  <row Id="12854" PostId="11042" Text="If the dinner weren't so 'AMERICAN' in it's theme, this would be my runner up choice. I am going to make it for my own family dinner next week though. You really teased my taste buds with this idea." CreationDate="2011-01-14T16:22:27.560" UserId="4237" />
  <row Id="12855" PostId="11029" Text="Fantastic idea. I may use this for a Mother's Day brunch menu come spring when I can get fresh asparagus again. Good thinking." CreationDate="2011-01-14T16:23:21.397" UserId="4237" />
  <row Id="12856" PostId="11027" Text="I like your suggestion and if I were not trying to stay away from the obvious answer of 'potato' for the side dish, I would go this route. Sounds like a great brunch/dinner for the weekend. I am interested in finding out more about Japanese-style pickles. That might just be a good conversation starter with the students. Thanks for the idea." CreationDate="2011-01-14T16:26:11.160" UserId="4237" />
  <row Id="12857" PostId="11061" Text="Talon8, Thank you so much for your through answers and suggestions. I think the most 'breakfast ideas" CreationDate="2011-01-14T16:33:09.363" UserId="4237" />
  <row Id="12858" PostId="9363" Text="So watching a video about wasabi foam, they specifically said that lecithin only works on cold liquids. It will not stabilize a warm / hot liquid. So that looks like it may have been a primary issue." CreationDate="2011-01-14T16:37:53.497" UserId="1259" />
  <row Id="12859" PostId="11046" Text="@talon this was my first attempt at cherry ice cream, and they've been frozen for a couple of weeks now so I couldn't be sure about how different they taste other than to say that pre-freezing they were nice!!" CreationDate="2011-01-14T16:38:57.170" UserId="2129" />
  <row Id="12860" PostId="11061" Text="KEYBOARD ERROR. I sent the last note before finished. I think the most 'breakfast' like ideas for a typical AMERICAN breakfast seem to rule these ideas out, but frankly they sound delicious to me. I don't know that my choice of sauteed onion, bacon and mushrooms could be called typical either having said that. As Americans, we just don't do veggies in the morning outside of potatos where I come from. Maybe southern dishes that include corn fritters or grits is about al" CreationDate="2011-01-14T16:43:08.277" UserId="4237" />
  <row Id="12861" PostId="11039" Text="@Doug That sounds like a good roasting recipe -- but the question is about baking." CreationDate="2011-01-14T16:48:16.860" UserId="4214" />
  <row Id="12863" PostId="11061" Text="Though I am Canadian... Those are American websites. Does that count? :-)" CreationDate="2011-01-14T16:53:53.377" UserId="231" />
  <row Id="12864" PostId="9363" Text="@yossarian: That's news to me.  Hollandaise sauce basically takes advantage of the natural lecithin in egg yolks, and it emulsifies when warm.  [Grant Achatz agrees](http://alineamosaic.com/forum/index.php?showtopic=111&amp;view=findpost&amp;p=1863&amp;s=01b2b7587428c2a882265c782cc11b4f) that you get better aeration from a warm (not hot) liquid.  If it was *hot* then that might have caused problems, but otherwise I think the fat-protein ratio is a more likely explanation (as well as possibly the fact that stand blenders don't have emulsifying blades and hence aren't that great at this)." CreationDate="2011-01-14T16:58:42.473" UserId="41" />
  <row Id="12865" PostId="9363" Text="Hmmmm. Maybe the intrawebs were mistaken! Gasp!" CreationDate="2011-01-14T16:59:49.727" UserId="1259" />
  <row Id="12866" PostId="11061" Text="+1 for smoothies. We've started eating a lot of veggie + fruit smoothies for b'fast since getting a vitamix (well, we were when it was warm). Things like melon and spinach or fruit and lettuce turn out really well." CreationDate="2011-01-14T17:03:55.577" UserId="1259" />
  <row Id="12867" PostId="9363" Text="@yossarian: Well, I'm not sure which video you were watching; it's certainly conceivable that *under certain circumstances* cold would be best, but even just think of lathering up a soap - it's easier with warm water, isn't it?  Same principle." CreationDate="2011-01-14T17:15:25.470" UserId="41" />
  <row Id="12868" PostId="9363" Text="Well, this was the video. http://www.5min.com/Video/Lab-Coat-Cooking-Wasabi-Foam-78844208" CreationDate="2011-01-14T17:29:08.683" UserId="1259" />
  <row Id="12869" PostId="11063" Text="Could you please tell us what toppings are on them?" CreationDate="2011-01-14T17:37:01.737" UserId="3994" />
  <row Id="12870" PostId="11064" Text="No raw meat. The dough was baked already. We just didn't bake it again with the toppings." CreationDate="2011-01-14T17:39:37.283" UserId="4198" />
  <row Id="12871" PostId="11065" Text="Shellfish are the quickest to cause a problem as a rule, most other things will survive an overnight without issue.  Poultry starts to be a risk much longer than that." CreationDate="2011-01-14T17:57:23.530" UserId="3432" />
  <row Id="12872" PostId="9363" Text="@yossarian: Oh, those guys.  That was the same site where I watched the video on the mozzarella balloons that failed so miserably the other day. :P" CreationDate="2011-01-14T18:00:55.587" UserId="41" />
  <row Id="12873" PostId="11041" Score="1" Text="@Carmi: For the sake of accuracy, Full English Breakfasts tend to vary a fair bit in composition.  Usually a selection from the following (the closer to the beginning, the more common, mostly fried): bacon (not like American bacon), eggs (fried, scrambled or sometimes poached), sausages, mushrooms, tomatoes, baked beans, fried bread, hash browns, black pudding, bubble &amp; squeak.  Bacon is occasionally grilled.  Also, technically the term also refers to the other courses, which are juice and cereal before, and toast afterwards." CreationDate="2011-01-14T18:06:04.363" UserId="3432" />
  <row Id="12874" PostId="11065" Text="For most cooked and uncooked meats I've heard 4 hours is the max at room temperature." CreationDate="2011-01-14T18:06:26.597" UserId="1816" />
  <row Id="12875" PostId="11041" Text="@Carmi: Mushrooms are usually fried in butter in my experience, usually chopped up - but for a more prominent role, certainly if on their own, then portabellos whole." CreationDate="2011-01-14T18:08:05.003" UserId="3432" />
  <row Id="12876" PostId="11046" Score="2" Text="your assumption that freezing won't change them isn't quite true.  Freezing ruptures cell walls and changes texture.  They were probably mushier on defrosting than they were pre-freezing." CreationDate="2011-01-14T18:08:07.153" UserId="1816" />
  <row Id="12877" PostId="11060" Score="1" Text="@stephenmcdonald: you have your freezer below zero?  Isn't that what a *freezer* is meant to do?  Oh... I see, Fahrenheit.  ;-)" CreationDate="2011-01-14T18:10:18.557" UserId="3742" />
  <row Id="12878" PostId="11039" Text="@slim Pretty sure that 'baking' and 'roasting' are essentially the same thing..., although 'roasting' often implies a different texture and browning in the end..." CreationDate="2011-01-14T18:42:43.647" UserId="3853" />
  <row Id="12879" PostId="11057" Text="Depends on freezer temp too. If your freezer is just barely freezing, there's a chance (albeit a small one) something could spoil in the freezer. If it's good and cold though, nothing will ever spoil in there, it'll just, like you said, taste bad." CreationDate="2011-01-14T18:53:04.867" UserId="1016" />
  <row Id="12880" PostId="11010" Score="2" Text="There's a lot of commercial peanut butter that doesn't contain &quot;extra crap.&quot; Read the labels." CreationDate="2011-01-14T18:55:56.923" UserId="1016" />
  <row Id="12882" PostId="11010" Text="I'm sure you are right.. I just have to rationalize my liking peanut sauce b/c I have a life long mantra of how i hate peanut butter..." CreationDate="2011-01-14T19:16:44.867" UserId="4224" />
  <row Id="12883" PostId="4604" Text="I’ve tried this often, and it’s delicious.  Generally, chopped sun-dried tomatoes are an excellent veggie substitute for chopped bacon.  I’ve been a veggie almost all my life, so I’ve no idea how similar they actually taste; but they certainly work really well in all the same contexts where I’m told chopped bacon does :-)  If you can find sun-dried bell peppers, they’re also good." CreationDate="2011-01-14T19:28:45.043" UserId="4257" />
  <row Id="12884" PostId="2577" Text="+1: agreed completely!  I’m a not-terribly-strict vegetarian, so I keep the vegan Worcestershire at home but often have the real thing when eating out, and there is definitely a difference along the lines you describe.  Agreed that an investigation into replicating this would be fascinating.  On the other hand, in some recipes that call for it, I think the veggie one actually works better — often it’s just the salty-fruity-sweetness that’s really wanted, not the anchovy aromas." CreationDate="2011-01-14T19:34:10.560" UserId="4257" />
  <row Id="12885" PostId="11039" Text="@slim @Eric: Yep, they're essentially the same thing in modern language - http://www.ochef.com/637.htm" CreationDate="2011-01-14T19:50:35.297" UserId="231" />
  <row Id="12886" PostId="11027" Text="Definitely ask them about tsukemono (soo-kay-moh-no). They're different from the western notion of pickles and a fascinating part of Japanese cuisine." CreationDate="2011-01-14T20:12:45.597" UserId="4047" />
  <row Id="12887" PostId="10860" Text="While this &quot;n-word&quot; is *nearly* as bad as the other one (at least on the net, where it tends ot lead to flame wars), I *personally* wouldn't have taken offense at this because &quot;Soup-Nazi&quot; is a reference to a specific television character, not to the political system to which that character's appellation in turn refers." CreationDate="2011-01-14T20:51:10.930" UserId="3625" />
  <row Id="12888" PostId="11028" Text="Or halved and broiled" CreationDate="2011-01-14T20:59:26.473" UserId="3625" />
  <row Id="12889" PostId="11068" Text="From: http://www.gardeningcentral.org/freezing_cherries/freezing_cherries.html - &quot;...To Pit Or Not To Pit... While you don't have to, cherries frozen with pits intact may pick up some of the nutty flavor of the pit over time...&quot;" CreationDate="2011-01-14T22:56:06.953" UserId="231" />
  <row Id="12890" PostId="11047" Text="Agreed with computerish. Coating chocolate is vile." CreationDate="2011-01-14T23:42:43.530" />
  <row Id="12891" PostId="11039" Text="@talon8 @Eric: In the UK roasting potatoes means potatoes chopped in to large pieces with fat.  Baking means straight in the oven in their skins whole.  Very different." CreationDate="2011-01-15T01:20:18.810" UserId="3432" />
  <row Id="12892" PostId="11058" Text="And thank you for that tip!  I will definitely be using it in the future (if needed)." CreationDate="2011-01-15T03:12:18.887" UserId="3630" />
  <row Id="12893" PostId="11073" Text="Thanks: you answered my question as written, but just as a follow-up, the exact instructions are (step 1) place contents into a skillet. (step 2) Cook on high heat for three minutes. It seems weird to not mention the heating requirement before the placement requirement, which is what's tripping me up. Would you interpret these instructions the same way?" CreationDate="2011-01-15T03:16:04.390" UserId="4262" />
  <row Id="12894" PostId="11073" Score="3" Text="@Mark : not all instructions are well written; unless it specifically says to place in a cold pan to start, assume you should pre-heat it first.  If you have a cheap, thin pan it might not matter, but for cast iron, it'll be significantly different." CreationDate="2011-01-15T03:25:22.963" UserId="67" />
  <row Id="12895" PostId="11047" Text="Agreed, it's not ideal ... but I suck at tempering, so it'll make shot glasses that won't melt as you hold them." CreationDate="2011-01-15T03:28:54.817" UserId="67" />
  <row Id="12896" PostId="11066" Text="I'm not sure about this, but I think that there are requirements for changing out salad bar or sandwich line ingredients on a schedule. Also, aren't those things usually below room temperature?" CreationDate="2011-01-15T04:02:01.760" UserId="3310" />
  <row Id="12897" PostId="11068" Score="1" Text="It's also possible that in addition to picking up some flavour from the pits, the recipe simply called for too much sugar, such that it basically *was* cherry syrup in the end.  A lot of the worst fruit-flavoured pastries and desserts I've eaten are simply far too sweet; fruits are supposed to be mildly tart, so too much sweetness tastes unnatural." CreationDate="2011-01-15T04:07:51.663" UserId="41" />
  <row Id="12898" PostId="11039" Text="@Orbling: Good to know!" CreationDate="2011-01-15T04:10:31.970" UserId="231" />
  <row Id="12899" PostId="11073" Text="I agree with Joe 100%." CreationDate="2011-01-15T04:14:02.593" UserId="3630" />
  <row Id="12900" PostId="784" Text="Source of info to harvest from : http://greatbritishkitchen.co.uk/web-site-pages/index-and-other-pages-for-menu-links/guides-to-british-food-and-cooking/" CreationDate="2011-01-15T04:28:43.213" UserId="67" />
  <row Id="12901" PostId="11069" Text="Joe, that was an insightful and helpful answer. I must admit I have been cooking for years and NEVER thought once of room temp eggs being not only acceptable, but good. I might add to the list a crisply tangy and mild goat cheese. You have given me a new freedom I am going to happily explore. I am right with you on your yummy ideas for ingredients. Thank you for taking the time and effort to expand my horizons." CreationDate="2011-01-15T06:06:51.063" UserId="4237" />
  <row Id="12902" PostId="11027" Text="Darn Cold Oatmeal, I forgot to ask tonight. I will see a couple of these students again and make it a point to explore that with them. Thanks again for the conversation starter and the helpful pronunciation guide." CreationDate="2011-01-15T06:09:21.963" UserId="4237" />
  <row Id="12903" PostId="11069" Text="@Plain Ol'Common Sense : I was just listing vegetables ... almost any cheese works (blue cheeses might be a bit strong in large amounts, though), and of course meats like ham, salami, sausages, etc, if you want to hit almost all food groups at once ... then just serve with some good bread." CreationDate="2011-01-15T15:06:31.913" UserId="67" />
  <row Id="12904" PostId="11041" Text="@Orbling: You're absolutely right about the varying composition of breakfast. I was specifically describing a breakfast I had that struck me as being &quot;typical&quot;. As for the mushrooms, they were very definitely whole and grilled, as they had grill &quot;char lines&quot; on them. They do fry them a lot though." CreationDate="2011-01-15T17:06:37.123" UserId="611" />
  <row Id="12905" PostId="11078" Text="+1 Very detailed and informative. An interesting read." CreationDate="2011-01-15T17:30:58.490" UserId="3897" />
  <row Id="12906" PostId="11080" Score="1" Text="Is this for a gelatin preparation?  What you use as a buffer is fairly tangential here; whether or not the pH of your solution is low enough to require a buffer really depends on what you plan to do with it." CreationDate="2011-01-15T19:07:24.887" UserId="41" />
  <row Id="12907" PostId="11041" Text="@Carmi: Yes, I have seen then grilled on occasion, I would say that was uncommon within a breakfast mind.  Grilled mushrooms are quite a different beast to those fried in butter.  Your specific breakfast was quite a reasonable example of a typical breakfast, yes.  Just the phrasing could have led to someone thinking it was definitive, so just in case later readers came by, I thought I would expand on the definition." CreationDate="2011-01-15T19:09:08.647" UserId="3432" />
  <row Id="12908" PostId="11040" Text="I *don't* agree with this.  Yes, it will harden in the fridge/freezer, but it will melt again at room temperature and that is kind of the point here.  Tempering it will raise the melting point and prevent it from collapsing on the tray." CreationDate="2011-01-15T19:09:49.080" UserId="41" />
  <row Id="12909" PostId="11047" Text="I don't like the flavour of this stuff, but FYI, it's usually sold here under the name &quot;compound chocolate&quot;." CreationDate="2011-01-15T19:10:28.627" UserId="41" />
  <row Id="12910" PostId="11057" Score="3" Text="The other reason to chuck if you're worried about it is that even if it's fine, you're going to be fretting about it the whole time and won't enjoy it." CreationDate="2011-01-15T19:12:53.167" UserId="41" />
  <row Id="12911" PostId="11081" Text="I still prefer grocery shopping that way ... and an excellent point on the pot sizing ... no sense heating up 2 gal of water just to cook a portion or two of pasta.  (and even if you don't fill it, the increased surface area changes how things cook, and you have to deal with faster evaporation and stir more often)" CreationDate="2011-01-15T22:11:49.933" UserId="67" />
  <row Id="12912" PostId="11088" Text="Please excuse my editing of your title into a boring one; most of our visitors actually come from Google searches, so it's more important for titles to tell people what the question is about than it is for them to be interesting." CreationDate="2011-01-15T23:00:59.547" UserId="41" />
  <row Id="12913" PostId="11089" Text="I have seen one weird fridge that actually had vents letting cool air in in the front from the freezer, through the same assembly as the ice dispenser... you don't have one of those, do you?" CreationDate="2011-01-15T23:28:13.193" UserId="1672" />
  <row Id="12914" PostId="11089" Text="@Jefromi: Nope, I have never had anything in my door freeze." CreationDate="2011-01-16T00:16:58.513" UserId="60" />
  <row Id="12915" PostId="11092" Score="1" Text="`Rue` means something quite unrelated to cooking. ;) I suspect you mean `roux`. Hopefully someone can edit this in." CreationDate="2011-01-16T01:36:00.007" UserId="1123" />
  <row Id="12916" PostId="11093" Text="Note that &quot;fat&quot; (lard) is commonly replaced with butter (which contains fat of course) in modern cooking." CreationDate="2011-01-16T01:37:33.283" UserId="1123" />
  <row Id="12917" PostId="11089" Text="Wow, then I'm as stumped as you are. I've seen it stored next to regular milk all the time, and I've never seen it freeze." CreationDate="2011-01-16T02:23:46.930" UserId="1672" />
  <row Id="12918" PostId="11088" Text="Aaronut I value your experienced input. Thank you for your help." CreationDate="2011-01-16T02:32:23.973" UserId="4237" />
  <row Id="12919" PostId="11090" Text="Chad, thank you for the link and your thoughts. I was hoping to stay away from egg in the recipe, but this is an excellent source if I decide to go that direction. I have tried not breaking it up until after it cools, but I find that with the regular scooping and natural stirring that comes with serving it, it breaks down into loose granola quickly." CreationDate="2011-01-16T02:36:49.383" UserId="4237" />
  <row Id="12920" PostId="11095" Text="Franko, this is a recipe revision I am excited to try. If nothing else I like being able to reduce the fat intake in the granola, and or maybe trade it for 1/2 and 1/2 in my coffee. :) Thank you so much for sharing your recent find with me and your opinion of the resulting recipe." CreationDate="2011-01-16T02:41:11.700" UserId="4237" />
  <row Id="12921" PostId="11092" Text="ahaha thanks, Noldorin and Bob. I need another lesson in spelling." CreationDate="2011-01-16T03:54:03.413" UserId="4277" />
  <row Id="12922" PostId="11092" Text="Check this overlapping question: http://cooking.stackexchange.com/questions/9119/how-do-i-make-my-roux-taste-less-like-flour/9121#9121" CreationDate="2011-01-16T04:51:22.997" UserId="3348" />
  <row Id="12923" PostId="11092" Text="@bikeboy389 : I would've said this one was a closer match, as it's more related to the fat-to-flour ratio which directly affects thickness : http://cooking.stackexchange.com/questions/9300/minimum-amount-of-fat-in-roux" CreationDate="2011-01-16T04:58:35.543" UserId="67" />
  <row Id="12924" PostId="11089" Text="It's only the &quot;warmest&quot; due to opening/closing the door a lot, so the temperature cycles ... in the bottom of the door of a fridge where it hasn't been opened for a day or two can get colder than the top of the fridge.  But even with that, I find my eggs freeze before the soy milk will." CreationDate="2011-01-16T05:12:56.763" UserId="67" />
  <row Id="12925" PostId="11099" Text="Also, be prepared: there's a *lot* less meat on a duck than a comparably-sized chicken." CreationDate="2011-01-16T06:01:54.437" UserId="2569" />
  <row Id="12926" PostId="11089" Text="Is it actually frozen?  I've had soy milk (and coconut milk as well) just go completely solid in the fridge before.  Melting it over low heat reconstituted it again, but the texture wasn't quite 'right'" CreationDate="2011-01-16T10:15:55.343" UserId="2939" />
  <row Id="12927" PostId="11092" Text="@Noldorin: rue is in fact a herb, so has a fair amount to do with cooking. FYI." CreationDate="2011-01-16T15:54:01.323" />
  <row Id="12928" PostId="11093" Score="3" Text="Replaced with? The classic French roux has always been butter, but any fat will do; I have made roux with bacon, duck, turkey, chicken, beef, and goose fats, as well as olive, peanut, canola, and soy oils." CreationDate="2011-01-16T15:58:33.567" />
  <row Id="12929" PostId="11092" Text="@daniel: That's not it's usual meaning. It's certainly not the meaning here. Say &quot;rue&quot; to most people and they'll think of sorrow/regret." CreationDate="2011-01-16T15:58:43.460" UserId="1123" />
  <row Id="12930" PostId="11055" Text="The only problem with using a lid is that you're going to be steaming the potatoes slightly. Which is fine, but you won't get a nice brown crust on the upper edges." CreationDate="2011-01-16T16:11:13.740" UserId="1887" />
  <row Id="12931" PostId="11100" Score="2" Text="This was called &quot;hobo stew&quot; when I was a scout, and it was always cool that we could make individual portions for ourselves. Definitely use heavy-duty foil if you can get it, or a double layer. And to answer the inevitable question--expect cooking to take about 20-25 minutes. Maybe a bit longer with a slow fire." CreationDate="2011-01-16T16:46:13.777" UserId="3348" />
  <row Id="12932" PostId="11112" Text="The thermometer is a great idea! I'm off to eBay... :-)" CreationDate="2011-01-16T18:27:12.873" UserId="2746" />
  <row Id="12933" PostId="11089" Text="@Kimba: it's definitely frozen, I can hear and feel the ice crystals crunch when I squeeze the container." CreationDate="2011-01-16T20:36:48.007" UserId="60" />
  <row Id="12934" PostId="11113" Text="Yes, if it will freeze soymilk, it will certainly freeze water. Freezing point depression and all." CreationDate="2011-01-16T20:49:06.193" UserId="1393" />
  <row Id="12935" PostId="11114" Score="1" Text="Perhaps I could have phrased it better when I said *&quot;expose as much of the surface area as possible.&quot;*  The objective is not to *maximize the total surface area* but to *minimize the amount of surface area facing the bottom of the pan*.  Yes, you get more than twice the surface area from a 1&quot; high cuboid than a 5&quot; x 10&quot; cylinder, but nearly half of that surface area is face-down and won't crisp well, even if you use a broiler pan." CreationDate="2011-01-16T21:11:06.113" UserId="41" />
  <row Id="12936" PostId="11006" Score="1" Text="@merwienerdog I think your name alone deserves upvotes on a question of this nature. :)" CreationDate="2011-01-16T21:50:14.457" UserId="847" />
  <row Id="12937" PostId="11100" Text="I also endorse the foil pack meal.  This was a staple of our campouts in the Boy Scouts.  Good, easy to prepare, and easy to clean up." CreationDate="2011-01-16T23:39:31.440" UserId="2832" />
  <row Id="12938" PostId="11105" Text="$30 actually might be a bit steep for a low-end skillet. I got a pair of skillets for $40 or $50 a while back, and they're nice heavy-bottomed ones, too." CreationDate="2011-01-16T23:57:36.320" UserId="1672" />
  <row Id="12939" PostId="11117" Score="5" Text="I once saw someone take 1&quot; off the stem end and then rub it in a circular motion around the end of remaining cuke they had cut it from. They believed that this somehow drew out the bitterness. I assume this is nonsense, though I've never made any effort to prove it." CreationDate="2011-01-17T00:03:10.273" UserId="1393" />
  <row Id="12940" PostId="11117" Score="1" Text="@Michael: Surely if anything, that'd transfer a bit of bitterness to the rest of the cucumber. If they've figured out a way to make something diffuse from lower concentration to higher concentration, I think plenty of physicists would like to hear about it." CreationDate="2011-01-17T00:21:15.830" UserId="1672" />
  <row Id="12941" PostId="11117" Text="@Jefromi - an excellent point. I could make up some crazy theory, but I think it is pretty clearly just nonsense." CreationDate="2011-01-17T02:07:01.253" UserId="1393" />
  <row Id="12942" PostId="11100" Text="Sounds like a hash." CreationDate="2011-01-17T02:33:15.877" UserId="3432" />
  <row Id="12943" PostId="11121" Score="1" Text="Love baked apples, reasonably common dessert in England.  Works best with cooking apples, and is great with raisins and sultanas (golden raisins?) in the core with the sugar and cinnamon." CreationDate="2011-01-17T02:34:49.757" UserId="3432" />
  <row Id="12944" PostId="11125" Score="1" Text="I'd probably start with your flour; what is it?  Is it bread flour?" CreationDate="2011-01-17T04:11:20.903" UserId="41" />
  <row Id="12945" PostId="11087" Score="1" Text="Instant (which is the most commonly sold type) Couscous is very good base or side dish for camping: Very easy to do, very water efficient, all you need is hot water (and couscous), tasty." CreationDate="2011-01-17T05:56:26.710" UserId="2215" />
  <row Id="12946" PostId="11127" Score="2" Text="Often the answer is &quot;don't use the microwave&quot; - a lot of things that heat poorly in the microwave do much better in the oven. Toaster ovens make that a bit easier for single portions." CreationDate="2011-01-17T06:26:33.753" UserId="1672" />
  <row Id="12947" PostId="11128" Text="Thanks a lot! I'll probably try, well, all of these ideas (except the boiling water, as I think adding water will be good enough). And thanks for the links." CreationDate="2011-01-17T09:27:26.330" UserId="4203" />
  <row Id="12948" PostId="11131" Text="Hmm, or am I going about it wrong, and should be starting with a soft-ball sugar recipe?" CreationDate="2011-01-17T12:47:20.013" UserId="4302" />
  <row Id="12949" PostId="11068" Text="This makes sense to me - it wasn't particularly sweet (I used a similar amount of sugar as when I make strawberry ice cream) - I'll try pitting them before freezing in the future!" CreationDate="2011-01-17T12:48:23.570" UserId="2129" />
  <row Id="12950" PostId="11117" Score="1" Text="@Michael - I have a friend who does this too. Best guess is that cutting off the stem end and throwing it away suffices, because the bitter is in the stem end. The circle rubbing is ritual. But I won't tell my friend that, she's insistent it works." CreationDate="2011-01-17T13:07:38.727" UserId="304" />
  <row Id="12951" PostId="11131" Score="1" Text="[This question](http://cooking.stackexchange.com/questions/10833/is-there-a-vegetarian-gelatin-substitute-that-is-as-strong-as-gelatin) describes other gelling agents than gelatin that result in a much stiffer end product - might try subbing in one of those (such as agar-agar)." CreationDate="2011-01-17T13:22:09.873" UserId="1816" />
  <row Id="12952" PostId="11130" Score="2" Text="Can you make this question more specific?  Tons of other spices and ways of flavoring chicken (glaze, marinade, brine, etc.) are good.  There are many ways to bake chicken besides wrapped (in a covered casserole, in a dish, on a rack, etc.).  The health of aluminum foil is a debated issue and all we can give you are studies back and forth." CreationDate="2011-01-17T13:24:29.467" UserId="1816" />
  <row Id="12953" PostId="11039" Score="1" Text="Exactly as @Orbling says. Roasting involves sitting in fat/oil; baking does not." CreationDate="2011-01-17T13:49:30.780" UserId="4214" />
  <row Id="12954" PostId="11095" Text="you're welcome! it really is a delicious recipe. i hope it works for you, too! : )" CreationDate="2011-01-17T14:15:59.343" UserId="1415" />
  <row Id="12955" PostId="11125" Text="Dam you! I have opposite problem. I only knock the bread down the once.. try that." CreationDate="2011-01-17T14:48:46.913" UserId="940" />
  <row Id="12956" PostId="11132" Score="1" Text="Ah, yes, the bagel ... one of the most versatile bread products when camping.  (and it's harder to crush than most others)" CreationDate="2011-01-17T14:52:45.707" UserId="67" />
  <row Id="12957" PostId="11118" Text="It might be worth looking for ethnic markets, but even check what the larger chains near you have; both of the Shoppers Food Warehouse near me have a *huge* hispanic section.  (and their produce doesn't tend to look like it's been sitting around for a while)" CreationDate="2011-01-17T14:57:18.933" UserId="67" />
  <row Id="12958" PostId="11138" Text="Good suggestion; salty is different but not really a problem. (Sometimes I go for saltier friends of the queso fresco anyway.) Too bad it's hard to find too." CreationDate="2011-01-17T15:17:05.360" UserId="1672" />
  <row Id="12959" PostId="11135" Text="I really need to get around to giving cheesemaking a shot! That could be my go-to answer, if it turns out I can pull it off reliably." CreationDate="2011-01-17T15:19:06.900" UserId="1672" />
  <row Id="12960" PostId="11118" Text="@Joe: This is actually a pretty hypothetical question - the store I shop at has plenty of Mexican cheeses. I may move someday, though, and I have friends as far away as Quebec who liked it in my salads and have pretty low odds of anything Mexican in their stores." CreationDate="2011-01-17T15:23:05.227" UserId="1672" />
  <row Id="12961" PostId="11134" Text="I should probably have looked a little closer at that list I found it - paneer is indeed a good suggestion, but I missed it among the others. Thanks! (If I can't find fresco, I doubt I'll find cotija or anejo; jack is the wrong texture, cottage is iffy, yadda yadda.)" CreationDate="2011-01-17T15:25:54.100" UserId="1672" />
  <row Id="12962" PostId="11047" Text="And also under the name &quot;Chocolate Candy Coating&quot;. Just look for the Wilton logo and throw it in the trash. :-P" CreationDate="2011-01-17T15:25:58.670" UserId="3779" />
  <row Id="12963" PostId="11135" Text="Doug suggested paneer first, so I'm giving him the check, but I do appreciate the &quot;make it yourself&quot; encouragement. And I hadn't picked up from your other answers that you're from Texas, cool!" CreationDate="2011-01-17T15:27:42.913" UserId="1672" />
  <row Id="12964" PostId="11040" Text="Actually, this *could* work. If you melt the chocolate very carefully to 88 F for dark chocolate and don't let it get any hotter, then the chocolate will still be in temper. This technique is called incomplete melting and is sometimes used when only a tiny amount of chocolate is needed. But please don't use a cooking spray on the molds. Polish them with cotton and/or buy a real chocolate mold if it doesn't release properly." CreationDate="2011-01-17T15:28:35.283" UserId="3779" />
  <row Id="12965" PostId="11133" Text="+1: I wanted to mention more about the gardening side; most of what you find when searching the web is about what to do about bitter cucumbers in your garden. Too bad there's no way to look at one in the store and know how well it was watered!" CreationDate="2011-01-17T15:29:26.683" UserId="1672" />
  <row Id="12966" PostId="11006" Text="Haha, now that is funny" CreationDate="2011-01-17T15:49:51.417" UserId="3630" />
  <row Id="12967" PostId="11140" Text="I like your idea of reducing the flavouring, I'll try that.  I wasn't really heating the sugar at all, as I was following a recipe on the internet, but it seems they've never eaten gummy bears :)  I'll swap to a &quot;sugar&quot; solution, and not a &quot;jelly&quot; solution, and see how I get on.  This is my first forray into cooking - let alone hot sugar mallarkey :)" CreationDate="2011-01-17T16:22:15.760" UserId="4302" />
  <row Id="12969" PostId="11125" Text="@Aaronut It is unbleached white flour.  http://www.bobsredmill.com/unbleached-white-flour.html That." CreationDate="2011-01-17T17:28:48.357" UserId="438" />
  <row Id="12970" PostId="1395" Score="1" Text="You can get all the air out of the bag by submerging it in a sink full of water. Leave the unclosed corner out, and zip it up as you pull it under the water. The pressure from the water will expel all the air. I use the technique for sous vide rather than a vacuum machine." CreationDate="2011-01-17T17:36:21.237" UserId="1259" />
  <row Id="12971" PostId="6256" Text="I loooooooove my Forschner blades!" CreationDate="2011-01-17T18:10:26.550" UserId="3252" />
  <row Id="12972" PostId="11063" Text="Well, we ate it Saturday night, and I'm still here to tell of it. Thanks so much everyone!" CreationDate="2011-01-17T18:37:17.883" UserId="4198" />
  <row Id="12973" PostId="11145" Text="We're going to have to coordinate on our answers. We're splitting the upvotes too much by posting the same thing all the time!" CreationDate="2011-01-17T18:58:32.280" UserId="3348" />
  <row Id="12974" PostId="11144" Text="Welcome to the site. In addition to the above linked question we also have several similar ones under the [resources](http://cooking.stackexchange.com/questions/tagged/resources) tag." CreationDate="2011-01-17T19:02:01.497" UserId="60" />
  <row Id="12975" PostId="11113" Text="I have a quart of water sitting in the same spot right now. I have not opened my refrigerator in the past 16 hours. I will check when I get home tonight." CreationDate="2011-01-17T19:04:52.133" UserId="60" />
  <row Id="12976" PostId="11122" Text="[Tilapia](http://en.wikipedia.org/wiki/Tilapia) is a fresh water fish." CreationDate="2011-01-17T19:27:50.067" UserId="60" />
  <row Id="12977" PostId="11028" Text="When I was a kid we would have stewed tomatoes with our bacon and eggs, was definitely my favorite. We'd also have rhubarb compote which is technically a vegetable." CreationDate="2011-01-17T19:54:27.927" UserId="1675" />
  <row Id="12978" PostId="11108" Text="Yes - I did more research on the side, apparently any fish that is not too red or compact will work (hence shellfish and shrimps). Thank you!" CreationDate="2011-01-17T20:03:08.620" UserId="4282" />
  <row Id="12979" PostId="11147" Score="2" Text="I love my cast iron cookware, but aside from the obvious disadvantage of weight, there are several things you can't do with cast iron. You can't immerse it in cold water to chill. You can't cook acidic substances. You have to wait *ages* for them to heat up and cool down; the heat stability is great for searing, braising, etc., but a huge waste of time if you're just doing a quick sauté. Cast iron's great, but a $15 or even a $50 cast-iron pan is most definitely *not* a substitute for $150 worth of 3-ply stainless steel." CreationDate="2011-01-17T20:09:55.227" UserId="41" />
  <row Id="12980" PostId="11124" Text="It's unfortunate I can't have all of them :) but squid will definitely go into the pot. Thanks :)" CreationDate="2011-01-17T21:21:48.027" UserId="4282" />
  <row Id="12981" PostId="11153" Text="That's an excellent theory. Pasta is/are just three ingredients: flour, egg and salt. Go figure. However, I hate macaroni and that's just one shape, while I do like all other kinds of pasta. Oh, well." CreationDate="2011-01-17T23:27:17.433" UserId="641" />
  <row Id="12982" PostId="11087" Text="Spaghetti, tinfoil the meatballs/sauce, boil the noodles. Lots of mushrooms and onions in the sauce, maybe even peppers." CreationDate="2011-01-17T23:31:54.057" UserId="3998" />
  <row Id="12983" PostId="11106" Score="1" Text="I'd say it's an indirect relationship -- thicker metal is better, and more metal means it costs more to make and ship ... but not all expensive pans are necessary better." CreationDate="2011-01-17T23:36:36.567" UserId="67" />
  <row Id="12984" PostId="11107" Text="Grocery store pans have another thing going against them -- turnover.  As the pans sit there longer, they have to mark them up more to make it worth having them on the shelves.  (unless they're taking a loss on them, and making their profits elsewhere)." CreationDate="2011-01-17T23:38:41.930" UserId="67" />
  <row Id="12985" PostId="11105" Text="America's Test Kitchen typically has a 'best value' item whenever they do their judging; something that might not've been the top choice, but in the running, and reasonably priced." CreationDate="2011-01-17T23:39:41.180" UserId="67" />
  <row Id="12987" PostId="11145" Text="There are a few cases where you use stock in baking (pan drippings in yorkshire pudding, for example), but it's certainly not common!" CreationDate="2011-01-18T00:00:13.053" UserId="201" />
  <row Id="12992" PostId="11153" Score="4" Text="@GUI Junkie: Most dried pasta is just flour, egg-based pasta is less common, unless fresh." CreationDate="2011-01-18T00:18:26.130" UserId="3432" />
  <row Id="12993" PostId="11156" Score="1" Text="I imagine that will depend how long it spends at the temperature." CreationDate="2011-01-18T00:19:04.353" UserId="3432" />
  <row Id="12995" PostId="11145" Text="@Bruce: In this case by &quot;baking&quot; I mean &quot;flour and water&quot;, as opposed to &quot;anything that goes in an oven.&quot;  You could certainly use stock in casseroles and marinades and glazes and so on." CreationDate="2011-01-18T00:46:13.683" UserId="41" />
  <row Id="12996" PostId="11145" Text="Yorkshires are flour + water (and can use stock or drippings), much like a cream puff.  There are a few muffin recipes I make that are savoury and have 50:50 stock/water (and I'm sure I've seen it in crepes too, which are a similar problem).  It's just not as common." CreationDate="2011-01-18T00:47:43.443" UserId="201" />
  <row Id="12998" PostId="11145" Text="Okay @Bruce, I admit there are some nuances; let's just say I would keep it out of *desserts* and *pastries*, and at least think twice before using it for breads and quickbreads (Yorkshire Pudding being a notable exception)." CreationDate="2011-01-18T00:56:46.667" UserId="41" />
  <row Id="13001" PostId="11145" Text="As long as we're getting all detail-oriented, it's worth pointing out that Yorkshire puddings have a significant amount of egg in the batter as well." CreationDate="2011-01-18T02:03:24.303" UserId="3348" />
  <row Id="13005" PostId="11105" Score="1" Text="Cook's Illustrated rated the T-FAL Professional Total Nonstick Fry Pan as Highly Recommended.  (October 2010)" CreationDate="2011-01-18T04:45:33.030" UserId="1685" />
  <row Id="13006" PostId="11145" Text="Ah, I wasn't being picky ... I find it curious how you can transform certain desserts into savoury things with something like stock. Food is so malleable!  I've made bacon muffins before, but always wondered if bacon cookies would work?! Bacon + chocolate cake?" CreationDate="2011-01-18T04:58:39.813" UserId="201" />
  <row Id="13007" PostId="11164" Score="3" Text="500/29 is 17.24. Bit overprecise, maybe? Can anyone actually taste the fourth significant digit?" CreationDate="2011-01-18T05:07:12.370" UserId="1672" />
  <row Id="13008" PostId="11156" Text="@Orbling: I seriously doubt it's possible to heat a piece of meat to 165F then cool it back down before the chemical reactions of cooking take place." CreationDate="2011-01-18T06:04:29.717" UserId="1672" />
  <row Id="13009" PostId="11156" Text="@Jefromi: Well I am unsure, I doubt it is instant, so there must be an element of duration at play.  Someone more versed in the intricacies of food science will no doubt know." CreationDate="2011-01-18T06:08:09.207" UserId="3432" />
  <row Id="13010" PostId="11102" Text="Unsure, as I tend to use a whole pack at once, but I know that once they are cooked they go stale pretty quickly." CreationDate="2011-01-18T06:10:13.417" UserId="3432" />
  <row Id="13011" PostId="11162" Text="As an aside, there's a Coffee SE proposal on Area51 that people interested in this sort of thing could commit to: http://area51.stackexchange.com/proposals/4501/coffee" CreationDate="2011-01-18T08:21:06.327" UserId="881" />
  <row Id="13012" PostId="11164" Text="great answer, I updated your post to include the relevant links, and you have enough rep now from upvotes to include as many links as you like now" CreationDate="2011-01-18T09:24:28.800" UserId="120" />
  <row Id="13013" PostId="11158" Score="5" Text="Also, if a probe thermometer touches bone, it can throw off the reading even more." CreationDate="2011-01-18T12:46:00.883" UserId="2047" />
  <row Id="13014" PostId="11081" Text="Yup, stick me in the kitchen with a cookbook trying to write a shopping list, I'm hopeless. But in the shop checking out whatever takes my fancy, really gets the creative juices going!" CreationDate="2011-01-18T13:31:18.843" UserId="3680" />
  <row Id="13015" PostId="11174" Score="4" Text="+1 for practicing with dry beans or lentils." CreationDate="2011-01-18T14:10:56.610" UserId="3348" />
  <row Id="13016" PostId="11174" Text="I'd echo @bikeboy389's comment :) I find it's easiest to do well by essentially moving your hand, and the pan, in a C-shape when viewed from the side: move forward, flick up, move backward. One final note: be sure to spread the food out over the whole area of the pan after you're done, to make use of all of the heat and avoid &quot;empty&quot; spots where the fat can burn." CreationDate="2011-01-18T14:24:36.650" UserId="1163" />
  <row Id="13017" PostId="11100" Text="When we made this we always formed the meat into a hamburger style patty and placed the vegetables on top." CreationDate="2011-01-18T15:15:22.463" UserId="123" />
  <row Id="13018" PostId="11156" Score="1" Text="165F is not a magic number where cooking starts, it's a number chosen that should indicate that the chicken has spent sufficient time at sufficient temperature to have killed a reasonable amount of harmful microbes." CreationDate="2011-01-18T15:17:17.437" UserId="1563" />
  <row Id="13019" PostId="2477" Text="It's worth pointing out specifically that, even with this logic, cooking does NOT add calories to food. It may reduce the amount of calories you burn processing it, but there's no net gain." CreationDate="2011-01-18T15:19:55.920" UserId="3348" />
  <row Id="13020" PostId="3061" Text="Note that they had a self-imposed price limit of 50 USD.  No self respecting snob would trust existing grinders at that price point -- especially for espresso, where it definitely _does_ make a difference.  So at the low end, they're probably right, but I wouldn't trust those results for the general case without further testing." CreationDate="2011-01-18T15:22:01.570" UserId="4336" />
  <row Id="13021" PostId="11179" Text="As far as I'm concerned, a fruit salad is a wonderful breakfast. However, doesn't fructose count as a carbohydrate?" CreationDate="2011-01-18T15:38:25.840" UserId="4214" />
  <row Id="13022" PostId="11181" Text="Your risk taking gained you an upvote :)" CreationDate="2011-01-18T15:40:34.557" UserId="4214" />
  <row Id="13023" PostId="11164" Text="Thanks so much, Jeff.  I've updated the answer to reflect the changes." CreationDate="2011-01-18T15:57:05.003" UserId="4316" />
  <row Id="13024" PostId="11174" Score="1" Text="Ming Tsai has a great video that demostrates exactly this: http://www.youtube.com/watch?v=noizuQwvL0M" CreationDate="2011-01-18T16:03:46.273" UserId="231" />
  <row Id="13025" PostId="11186" Text="As far as I understand from looking into gastritis, recent medical research suggests that gastritis has a lot to do with [H. pylori](http://en.wikipedia.org/wiki/Helicobacter_pylori), and this overturns old research about it being caused by acidic foods and stress.  I know this is a food Q&amp;A site, but her doctor should have tested her for h. pylori if it hasn't been done." CreationDate="2011-01-18T17:08:37.253" UserId="1816" />
  <row Id="13026" PostId="5014" Text="Stirring and a 5 minute steep is what I do with my little French press at the office." CreationDate="2011-01-18T17:24:39.340" UserId="3893" />
  <row Id="13027" PostId="11153" Score="1" Text="Even if you cook them to the same level, I realize that in a thin pasta will be evenly cooked throughout, while a thick pasta will be more cooked on the surface and less in the interior. Maybe this has an effect." CreationDate="2011-01-18T17:28:43.533" UserId="2595" />
  <row Id="13028" PostId="11186" Score="1" Text="Another thing to try: go on Protonix for about 2 months, to let everything calm down, then gradually taper off it and see if she can return to a normal diet. Works for me." CreationDate="2011-01-18T17:34:26.140" UserId="1393" />
  <row Id="13029" PostId="1821" Text="You can also just peel it and throw the whole cloves in the fridge to save some of that time. If you've got a garlic press, or you like to grate it as hwillow suggested, the peeling might be the most time-consuming part." CreationDate="2011-01-18T17:49:46.690" UserId="1672" />
  <row Id="13030" PostId="11189" Text="Hmmm, I had not thought of that - I think that's a good idea!" CreationDate="2011-01-18T18:06:29.920" UserId="1045" />
  <row Id="13031" PostId="8477" Text="Care to explain this in a bit more detail?" CreationDate="2011-01-18T19:12:33.090" UserId="512" />
  <row Id="13032" PostId="11206" Text="And incidentally, this is how beer and sodas are often carbonated. Whether you let yeast make the CO2 or you just pump it in, the beverage absorbs CO2 as the pressure of gas increases in the closed container (bottle, keg, whatever). When you open the vessel or pour a mug from the tap, the gas expands, forming larger bubbles that rise to the surface and make a nice foamy head on top." CreationDate="2011-01-18T19:27:41.067" UserId="3348" />
  <row Id="13033" PostId="11206" Text="Of note is the fact that there *are* very similar devices that operate on CO2; they're called siphons." CreationDate="2011-01-18T19:31:10.250" UserId="41" />
  <row Id="13034" PostId="11206" Text="Also, it's surprisingly difficult to make butter by shaking too much.  Shaking too *little* is the more common problem, because the instruction manuals for these things are hyper-cautious.  I'm not even entirely convinced that it's *possible* to make butter with a single charge; it's never happened to me with any amount of shaking." CreationDate="2011-01-18T19:32:29.170" UserId="41" />
  <row Id="13035" PostId="11169" Score="4" Text="With elaborate systems of levers and pulleys, obviously.  Don't you know *any* history? :P" CreationDate="2011-01-18T19:38:50.517" UserId="41" />
  <row Id="13036" PostId="11206" Text="@aaronut: Good point on soda siphons. I don't know from how hard it is to make butter within a cream whipper, though, as I don't actually own one. I just know how they work." CreationDate="2011-01-18T19:39:59.137" UserId="3348" />
  <row Id="13037" PostId="11196" Score="2" Text="See also [Techniques to get a nice golden-brown crust on bread](http://cooking.stackexchange.com/questions/1535/techniques-to-get-a-nice-golden-brown-crust-on-bread) and [How to achieve great baguette crusts](http://cooking.stackexchange.com/questions/9934/how-to-achieve-great-baguette-crusts) (of which this may be a dupe)." CreationDate="2011-01-18T19:51:56.630" UserId="1816" />
  <row Id="13038" PostId="11206" Text="I used to do demonstrations at some historic houses, and when we'd make butter with the kids, we'd just put some cream in a jar, put a lid on it, and let the kids shake it in turns. It actually took quite a bit of shaking to make butter - 15 minutes or more, depending on how energetic the kids were - but the cream was not particularly useful as *whipped* cream long before that." CreationDate="2011-01-18T19:53:05.287" UserId="2569" />
  <row Id="13039" PostId="11206" Text="So if the cannister starts to just shoot out basic cream, it's because the NO2 is no longer mixed in with the cream and shaking will reincorporate the NO2 in to the cream?" CreationDate="2011-01-18T19:53:17.857" UserId="1259" />
  <row Id="13040" PostId="11206" Text="@yossarian: It depends. If this happens when you're near the bottom of your cream, your problem is most likely that you don't have sufficient gas pressure left in the device to force the remaining cream to absorb some. Putting in another gas cylinder might help there, but there's risk of overpressure for the device. If you're just getting slightly foamy cream earlier on, then yeah--you need to allow more time for the gas to be absorbed, and maybe shake it some to encourage absorption. Don't forget that chilling helps too." CreationDate="2011-01-18T19:58:53.660" UserId="3348" />
  <row Id="13041" PostId="11206" Text="@yossarian: To be explicit about it: The biggest factor in the cream absorbing the gas is gas pressure inside the whipper device. If that's too low, shaking won't help much. Shaking helps some, but it's really pressure that's your friend." CreationDate="2011-01-18T20:01:15.310" UserId="3348" />
  <row Id="13042" PostId="11173" Text="This question seems to be about a specific diet and about recipe swapping. It should be closed as off-topic." CreationDate="2011-01-18T20:11:05.773" UserId="3800" />
  <row Id="13043" PostId="11206" Text="I think it must be encouraging absorption, because this happens early in the process. In fact, on the first squeeze, it was too runny. A couple of shakes fixed the issue. After dispensing for a couple of pieces of pie, it started getting runny again. A few shakes fixed it. So I think it must be encouraging absorption, as there was plenty of cream and pressure in both cases." CreationDate="2011-01-18T20:14:05.193" UserId="1259" />
  <row Id="13044" PostId="11211" Text="Thanks for the answer, but I'm specifically interested in foams being formed by a whipped cream charger like the iSi. The down vote wasn't me, but I assume that's the cause of it." CreationDate="2011-01-18T21:10:49.817" UserId="1259" />
  <row Id="13045" PostId="11212" Text="How much of a gelling agent do you need to add? I assume you don't want to add so much gelatin that the liquid actually sets. Is there a guideline to how much I should be using? What role does temperature play in a foam holding?" CreationDate="2011-01-18T21:12:29.363" UserId="1259" />
  <row Id="13046" PostId="11212" Text="+1 Awesome answer as usual. One tiny nit to pick: although functionally a foam stabilizer is the same as an emulsifier, the two words don't literally mean the same thing - as you say, a foam is air (or any other gas) in a liquid, an emulsion is a liquid in another liquid (into which it cannot dissolve). It's just that the chemical processes keeping them together are the same." CreationDate="2011-01-18T21:15:51.217" UserId="1163" />
  <row Id="13047" PostId="11212" Text="@yossarian: Every single gelling agent has completely different properties.  The [hydrocolloid recipe collection](http://blog.khymos.org/recipe-collection/) has a partial list of foaming/gelling concentrations for the most common ones.  In addition you may need to take certain preparation steps (i.e. heating) before they'll work their magic.  It all depends on the specific additive.  With gelatin, you need a 0.5-1.5% concentration (by weight), you need to bloom it first, and you need to heat it to at least 50° C to dissolve it properly." CreationDate="2011-01-18T21:16:44.927" UserId="41" />
  <row Id="13048" PostId="11212" Text="@Erik: The confusion between terms actually drives me crazy, but unfortunately, *everybody* out there refers to foam stabilizers as &quot;emulsifiers&quot;; immersion blenders even come with &quot;emulsifying blades&quot;.  I considered trying to emphasize the difference but I was worried I'd just end up creating more confusion." CreationDate="2011-01-18T21:18:10.107" UserId="41" />
  <row Id="13049" PostId="11113" Text="It didn't freeze :-\ The soy milk is literally the only thing that has ever frozen in my refrigerator." CreationDate="2011-01-18T21:22:56.527" UserId="60" />
  <row Id="13050" PostId="11196" Text="@justkt: I would say it is almost an exact dupe of the latter: http://cooking.stackexchange.com/questions/9934/how-to-achieve-great-baguette-crusts" CreationDate="2011-01-18T21:27:44.193" UserId="3432" />
  <row Id="13051" PostId="11113" Text="Well, it was worth checking." CreationDate="2011-01-18T22:16:37.847" UserId="3348" />
  <row Id="13052" PostId="11169" Score="1" Text="@Aaronut : I always assumed they used some form of braided leather.  I mean, why else would it be called 'beating' and 'whipping' ?" CreationDate="2011-01-18T22:23:14.533" UserId="67" />
  <row Id="13053" PostId="11174" Text="Nice explanation, thanks! :)" CreationDate="2011-01-18T22:26:02.617" UserId="4222" />
  <row Id="13054" PostId="11209" Score="1" Text="raw chicken, or previously cooked?" CreationDate="2011-01-18T22:29:26.027" UserId="67" />
  <row Id="13055" PostId="11206" Text="It takes quite a bit of doing &amp; forgetting to make butter even in an industrial strength stand mixer." CreationDate="2011-01-18T22:53:55.160" UserId="3761" />
  <row Id="13056" PostId="11211" Text="Fair enough, apologies that I wasn't specific.  I realize that you were looking for specifics, I just wanted to put in my two cents.  I guess in that case, I just need to leave a little comment on the bottom of the original post (I'm still fairly new at this)." CreationDate="2011-01-19T00:18:30.793" UserId="3630" />
  <row Id="13057" PostId="11162" Text="Why would we need an entire SE site for coffee?" CreationDate="2011-01-19T00:36:42.263" UserId="152" />
  <row Id="13058" PostId="66" Score="1" Text="Why are so many people on this page talking about the chemical definition of calories? That's not what they're asking. This question is obviously about food-calories -- as in the amount of calories your body absorbs when you eat something, which *does* change when you cook things because they become easier to digest." CreationDate="2011-01-19T00:41:32.003" UserId="152" />
  <row Id="13059" PostId="500" Text="Warmness has nothing to do with it. The difference is completely negligible -- food calories are actually kilocalories, and warming something up will only increase its energy by a few normal calories. A quick search for &quot;cooking digestion&quot; on Google turns up this site: http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2a.shtml which mostly talks about other things but cites a study showing that cooked starch becomes 2-12x more digestable, meaning 2-12x more calories." CreationDate="2011-01-19T00:46:03.933" UserId="152" />
  <row Id="13060" PostId="11156" Text="Chicken is pretty cooked around 140, and by 160 it is the firm consistency that you'd expect. If your thermometer registered 165, and the chicken *looked* raw, your thermometer was either broken, or incorrectly positioned...Though I remember one memorable time when I had a girl over for cornish hens, and she cut into hers and skin and juice made a raw-looking bit which completely put her off, though after I stabbed it with a fork and wine poured out, she calmed down and ate it (and it was yummy)." CreationDate="2011-01-19T01:13:49.677" UserId="218" />
  <row Id="13061" PostId="11033" Score="1" Text="Take a little bit of the starter, add flour/water, and toss the rest.  Do it 2+ times before using.  Refreshes and strengthens it.  By the time you're done the old:new ratio should be enough to remove any bad characteristics from super-old, over-fermented starter" CreationDate="2011-01-19T01:24:55.163" UserId="3750" />
  <row Id="13062" PostId="500" Text="@Brendan : it's negligible?  A &quot;Calorie&quot; (ie, kilocalorie) is the energy required to raise 1kg of water 1°C.  So 0.5L (about a pint; 80 Calories by nutrition labels) of hot chicken broth at 50°C (about 120°F) would have 20 more Calories more energy in it than at 10°C (50°F), or 25% difference  ... I, too, can pick out specific examples to support my argument.  The problem is, the way of measuring Calories for nutrition labels (a bomb calorimeter) can't take temperature or digestability into account.  Don't blame us, blame the US FDA for thinking they can summarize food as a bunch of numbers." CreationDate="2011-01-19T03:12:24.327" UserId="67" />
  <row Id="13063" PostId="11219" Score="1" Text="Interesting article!" CreationDate="2011-01-19T03:26:13.773" UserId="1601" />
  <row Id="13064" PostId="11209" Score="1" Text="Please... should be &quot;affects its taste&quot;, not &quot;effects it's taste&quot;. (Good question, though.)" CreationDate="2011-01-19T03:27:20.323" UserId="1601" />
  <row Id="13065" PostId="11195" Text="Can you put the cinnamon in the grounds if you use a French press?" CreationDate="2011-01-19T03:31:10.817" UserId="1601" />
  <row Id="13066" PostId="11179" Text="salad w/ cheese probably would fit my morning nutritional needs, but just isn't breakfasty enough. fruit salad is going to be wonderful when i get past the first two weeks into phase 2. can't wait!" CreationDate="2011-01-19T06:43:12.577" UserId="4323" />
  <row Id="13067" PostId="11191" Text="you win a prize! i've never heard of almond flour before, but thank you so much for bringing it to my attention. i did some research on the stuff and muffins, pancakes, and zucchini bread are all back on the breakfast menu. the diet sez i can't do fruit til the end of the second week, but smoothies are definitely going to go on the list" CreationDate="2011-01-19T06:51:59.210" UserId="4323" />
  <row Id="13068" PostId="11182" Text="right now trying to eat foods with max 7-8g of carbs per 100g, and maybe do some smaller treat portions of foods up to 20-25g carbs per 100g" CreationDate="2011-01-19T06:56:12.043" UserId="4323" />
  <row Id="13069" PostId="11219" Text="I know the microwave may be a bad idea, but I think &quot;it *will* melt it&quot; is overreaching a bit. It starts out unmelted, and will eventually melt, yes, but clearly that doesn't happen instantly. Surely you can get away with a bit of a zap, even if it's not as much as you think you can. Moot point though, really; yacomink's suggestion is much better." CreationDate="2011-01-19T07:36:40.310" UserId="1672" />
  <row Id="13070" PostId="11221" Text="When you say liquideous, do you mean that the sauce never emulsified, or that it did in fact emulsify but that the resulting emulsion was too thin?" CreationDate="2011-01-19T08:37:43.027" UserId="3756" />
  <row Id="13071" PostId="11222" Text="my knowledge of food science is limited, but i thought adding any whites at all would make the hollandaise fail to thicken. you've made them and it came out fine??? i'll have to try this just as an experiment!" CreationDate="2011-01-19T09:29:58.780" UserId="4323" />
  <row Id="13072" PostId="11222" Text="I've never tried it as I detest Hollandaise, but the description says it's foolproof. You would normally cook Hollandaise over a double-boiler I believe, but this one doesn't have any cooking at all other than the use of hot butter. Perhaps that's a factor. The ratio is 2 eggs to 1/2 pound butter." CreationDate="2011-01-19T09:36:43.263" UserId="4194" />
  <row Id="13073" PostId="11221" Text="it just never emulsified. sorry for my incorrect, inexact terminology." CreationDate="2011-01-19T09:56:00.417" UserId="4323" />
  <row Id="13074" PostId="11173" Text="hmmm... after reading the faq i can see where you're coming from jenny... i'll edit the ? to make it more guideline friendly." CreationDate="2011-01-19T09:58:11.163" UserId="4323" />
  <row Id="13075" PostId="11142" Text="Great answer, thanks - I'll be giving this ago at the weekend." CreationDate="2011-01-19T10:00:41.813" UserId="4302" />
  <row Id="13076" PostId="11153" Score="1" Text="Right you are @Orbling, but one has to maintain some illusions." CreationDate="2011-01-19T11:48:43.403" UserId="641" />
  <row Id="13078" PostId="11227" Score="1" Text="+1 for both noting the position of the rotating knives (it's bitten me) and for pouring in the butter too fast" CreationDate="2011-01-19T12:51:08.480" UserId="671" />
  <row Id="13079" PostId="10992" Text="I would be concerned about storing in an &quot;airtight&quot; container. To the best of my knowledge, the lactic acid bacteria in a sourdough are aerobic. If you store in an airtight container, you risk growing anaerobic bacteria -- which produce toxins that remain after cooking. My personal favorite was a glazed stoneware crock with a loose-fitting lid. And a box of baking soda to keep down nasty odors in the fridge." CreationDate="2011-01-19T12:54:25.743" UserId="671" />
  <row Id="13080" PostId="11195" Score="1" Text="I've never done it, but I don't see why not......  Just don't put in the garlic powder." CreationDate="2011-01-19T13:40:57.323" UserId="3630" />
  <row Id="13081" PostId="11220" Score="2" Text="According to a well-known German witticism, the best substitute for spinach is a juicy steak …" CreationDate="2011-01-19T13:51:05.630" UserId="1297" />
  <row Id="13082" PostId="8477" Text="Go to the link. It's all very, very well explained there." CreationDate="2011-01-19T13:56:42.080" />
  <row Id="13085" PostId="11156" Text="Just to be clear, this is not something I experienced.  I was just wondering if it was in fact possible.  I'm looking for a scientific explanation of why this can or cannot happen." CreationDate="2011-01-19T14:46:37.263" UserId="3950" />
  <row Id="13086" PostId="11235" Score="2" Text="The first person who ate blue cheese was either very brave, or very, very hungry." CreationDate="2011-01-19T14:52:20.670" UserId="2569" />
  <row Id="13087" PostId="11224" Text="I thought olio is just another name for margarine?" CreationDate="2011-01-19T14:57:30.210" UserId="2569" />
  <row Id="13088" PostId="11230" Score="1" Text="Though this is an interesting question, I've always wondered how they actually decided to cook something in the fire (burn the food at that time) without being aware of all the benefits it brings." CreationDate="2011-01-19T15:06:45.387" UserId="3651" />
  <row Id="13089" PostId="11235" Score="14" Text="Goat/calf's stomachs used to be a handy way to store milk, and they are a natural source of renet which makes milk turn into cheese. When you've got no refrigeration and you store things in leftover animal bits, cheese just kind of happens." CreationDate="2011-01-19T15:16:55.727" UserId="4341" />
  <row Id="13090" PostId="11237" Score="1" Text="I just feel a lot braver now, thanks" CreationDate="2011-01-19T15:30:50.433" UserId="4351" />
  <row Id="13091" PostId="11232" Score="2" Text="Then how was butter discovered?" CreationDate="2011-01-19T15:37:18.553" UserId="1672" />
  <row Id="13092" PostId="11232" Score="5" Text="But I second the first sentence: a lot of people have lived, and if you remember all stupid things people try even today, it doesn't seem so crazy that someone tried stirring cream for hours once." CreationDate="2011-01-19T15:48:06.967" UserId="1672" />
  <row Id="13093" PostId="11230" Score="3" Text="I don't think this is a real question, it's just speculation…" CreationDate="2011-01-19T16:04:53.370" UserId="3614" />
  <row Id="13094" PostId="11220" Score="3" Text="Our hero, a well-known sailor, begs to differ :))" CreationDate="2011-01-19T16:07:26.117" UserId="4351" />
  <row Id="13095" PostId="10743" Text="The cookies came out tasting a lot more like shortbread than sugar cookies, yes I'll find the recipe.  That might have been the trouble after all." CreationDate="2011-01-19T16:51:08.527" UserId="3844" />
  <row Id="13096" PostId="11240" Text="Yan Can Cook was an amazing show. I had the joy of meeting him at a local benefit here in Western MA a few years ago..." CreationDate="2011-01-19T19:48:34.913" UserId="3853" />
  <row Id="13098" PostId="11240" Text="I just found a few of his shows on Hulu. As it's not available in Canada, if anyone knows where else some of his stuff might be available, I'd be grateful." CreationDate="2011-01-19T20:17:23.290" UserId="231" />
  <row Id="13099" PostId="8169" Text="I use 250 ml jars, cover with hot vinegar with a little turmeric in it. Then I can the jars. Take 'em out and slice 'em and they're just exactly like the jalapenos you get on nachos." CreationDate="2011-01-19T20:42:32.557" UserId="304" />
  <row Id="13100" PostId="8166" Text="Great answer. I usually prewrap them into single-pepper sized little segments using celophane, since they do seem to freeze together some no matter what." CreationDate="2011-01-19T20:50:15.280" UserId="3489" />
  <row Id="13101" PostId="7815" Text="I freeze habaneros whole and jalapeños diced - never had a problem with either variety noticeably losing heat for up to 6 months." CreationDate="2011-01-19T20:54:02.997" UserId="3489" />
  <row Id="13102" PostId="11251" Score="1" Text="The US military puts chocolate in MREs specifically because it keeps for ages." CreationDate="2011-01-19T20:55:23.057" UserId="3489" />
  <row Id="13103" PostId="11237" Text="Spinach has an acidic bite to it, even when canned. That can be tempered some by cooking it about 1/2 way. Leaves are also quite thin/soft." CreationDate="2011-01-19T21:00:06.687" UserId="3489" />
  <row Id="13104" PostId="11241" Text="You forgot to mention that they don't do commercials during the TV episodes!!!  Just a 5 minute commercial at the end of the show until the beginning of the next episode.  It's great!  It's too bad they can't/don't advertise on other channels or I think a lot more people would know about them.  I love their show!" CreationDate="2011-01-19T21:05:36.900" UserId="1832" />
  <row Id="13105" PostId="11209" Text="Aside from initial quality, post-thawed quality depends on the freezer and even the location within it. Things I keep in a door of the frost-free freezer over my fridge can get quite freezer &quot;burned&quot; within a month. Takes much longer for that to happen to something in the colder and lesser air current of a top-open deep freeze. In a good freezer, I'd say 3-6 months is not a problem." CreationDate="2011-01-19T21:06:03.667" UserId="3489" />
  <row Id="13106" PostId="11241" Text="Also, you forgot to mention that Jacques Pépin has a show on PBS too!  It's not as geared toward education, but you still learn so much for him.  Plus, watching his knife skills is a treat in itself!" CreationDate="2011-01-19T21:10:31.560" UserId="1832" />
  <row Id="13107" PostId="11083" Text="great information here" CreationDate="2011-01-19T21:27:15.030" UserId="3489" />
  <row Id="13108" PostId="11253" Text="Why cook in the oven? My favorite is fried in butter :)" CreationDate="2011-01-19T21:31:46.447" UserId="3489" />
  <row Id="13109" PostId="11253" Text="For some reason frying stuff scares me, and I've become obsessed with the oven.  It's the lazy mans grill!" CreationDate="2011-01-19T21:33:19.617" UserId="3673" />
  <row Id="13110" PostId="11167" Text="The surface area is the key. I often prefer penne to smooth noodles for optimal sauce adhesion. Farfalle is problematic to cook evenly, but also better in this regard." CreationDate="2011-01-19T21:37:09.900" UserId="3489" />
  <row Id="13111" PostId="11167" Text="@zanlok : not all penne is rough; it depends on what material the dies are made from.  (harder materials last longer, but makes for smoother pasta).  There's also specifically penne rigate which has ridges cut into it." CreationDate="2011-01-19T21:56:37.340" UserId="67" />
  <row Id="13112" PostId="11167" Text="point taken. I've always ended up with rigate, apparently. I thought smooth was called something else like ziti, though that's a squared edge. Checking up now, wikipedia says it's penne lisce or mostaccioli when it's smooth." CreationDate="2011-01-19T22:51:00.270" UserId="3489" />
  <row Id="13113" PostId="11259" Text="My dad serves something like that.. basically just lemon pepper and garlic, though with lightly sprinkled dill, and it's quite good." CreationDate="2011-01-19T22:52:38.257" UserId="3489" />
  <row Id="13114" PostId="11221" Text="I rather doubt that *perfect* Hollandaise is actually possible using a blender, given that you need to to heat it while mixing in order to make it perfect *without* a blender.  Maybe an immersion blender with emulsifying blade could do it, if you were making a large quantity." CreationDate="2011-01-19T23:39:21.353" UserId="41" />
  <row Id="13115" PostId="11241" Text="Thanks for this recommendation - I've been watching the episodes on the web site, and it's really great." CreationDate="2011-01-19T23:39:55.650" UserId="4299" />
  <row Id="13116" PostId="11230" Score="2" Text="*Please* don't create silly tags for your question.  There is no way we need an &quot;olden-days&quot; tag." CreationDate="2011-01-19T23:45:58.197" UserId="41" />
  <row Id="13117" PostId="11254" Text="I've tried to revise this into something that's more than a recipe poll; it would be great if somebody could answer with something more... *substantial* than the current answers.  Otherwise I'm afraid that the damage has already be done and people are just going to continue to post their favourite salmon rub/seasoning recipes based on pure opinion." CreationDate="2011-01-20T00:11:33.323" UserId="41" />
  <row Id="13118" PostId="11254" Text="I think it should just be CW." CreationDate="2011-01-20T00:12:54.850" UserId="1393" />
  <row Id="13119" PostId="11239" Score="2" Text="Hi there kitchenzero.  Can you be a little more specific about *why* you like these shows and what &quot;features&quot; you're looking for, exactly?  Without specifics, people are just going to post and vote for their favourites, which may be interesting but doesn't make for great Q&amp;A." CreationDate="2011-01-20T00:15:06.890" UserId="41" />
  <row Id="13120" PostId="11259" Text="Ah, yes, forgot to mention salt + pepper ..." CreationDate="2011-01-20T00:15:34.110" UserId="201" />
  <row Id="13121" PostId="11254" Score="2" Text="@Michael: The &quot;CW for polls&quot; concept is long-dead; this is an issue of quality and usefulness, not reputation.  At least you linked to an authoritative source, but most answers cite nothing at all." CreationDate="2011-01-20T00:19:10.507" UserId="41" />
  <row Id="13122" PostId="11262" Text="Exactly the kind of answer I was hoping for.  A reference or two would make it even better, but I suppose the [massive number of dill/mustard salmon recipes out there](http://www.google.com/search?q=dill+salmon) kind of speaks for itself." CreationDate="2011-01-20T00:24:21.737" UserId="41" />
  <row Id="13123" PostId="11246" Text="*If* you can get the flavour punchy enough, then a very dark chocolate coating will work well, it does with most red fruit in my opinion, cherry best of all; strawberry is the exception - I think that is better with milk chocolate or even white." CreationDate="2011-01-20T00:28:03.940" UserId="3432" />
  <row Id="13124" PostId="11230" Score="1" Text="@Aaronut: *olden-days* perhaps not, but *archaic* or some other word indicating old techniques/ingredients/dishes would be useful.  History does not serve the purpose cleanly." CreationDate="2011-01-20T00:30:32.800" UserId="3432" />
  <row Id="13125" PostId="11235" Score="2" Text="@Marti: I still maintain people who eat blue cheese are nuts!" CreationDate="2011-01-20T00:31:46.137" UserId="3432" />
  <row Id="13126" PostId="11230" Text="So many things we eat as a species defy believe as to how they ever got on to our palate.  My personal example of choice is isenglass.  How in the name of Neptune's Beard someone found out that a substance from dried fish swim bladders, particularly from the Sturgeon originally, could be used as a very effective fining, I'll never know." CreationDate="2011-01-20T00:37:22.323" UserId="3432" />
  <row Id="13127" PostId="4570" Text="From the [online etymology dictionary on shortening](http://www.etymonline.com/index.php?term=shortening) (wish I could block quote in comments) &quot;'butter or other fat used in baking,' 1796, from shorten 'make crumbly' (1733), from short in the secondary sense of 'easily crumbled' (early 15c.), which perhaps arose via the notion of 'having short fibers.' This is also the sense behind shortbread (1801) and shortcake (1590s).&quot;" CreationDate="2011-01-20T00:49:40.560" UserId="1672" />
  <row Id="13128" PostId="11230" Text="@Orbling: `[history]` serves the purpose *plenty* well enough.  If we turn around one day and have a few dozen questions on that *specific* aspect of history, then we'll add a new tag.  Right now, `[history]` only has 7 questions to begin with." CreationDate="2011-01-20T00:50:32.540" UserId="41" />
  <row Id="13129" PostId="11230" Score="1" Text="@Aaronut: I've always thought *additional* tags were beneficial myself, even if they only match one question to begin with." CreationDate="2011-01-20T00:56:27.463" UserId="3432" />
  <row Id="13130" PostId="11262" Text="@Aaronut - I looked for one besides &quot;it's in every cookbook I own&quot; and couldn't find it." CreationDate="2011-01-20T01:55:19.720" UserId="1816" />
  <row Id="13131" PostId="11235" Score="1" Text="@Orbling: that's OK, just leaves more for me. :D" CreationDate="2011-01-20T02:14:16.133" UserId="2569" />
  <row Id="13132" PostId="11245" Score="1" Text="[Some cooking was a form of entertainment for the nobility.](http://en.wikipedia.org/wiki/Entremet)  If you're really interested in this sort of thing, [find an SCA chapter near you](http://www.sca.org/geography/findsca.html) and attend one of their feasts.  Some go for accuracy, while others take the ['medieval times' approach](http://www.slate.com/id/2107363/)." CreationDate="2011-01-20T02:36:50.233" UserId="67" />
  <row Id="13133" PostId="11263" Score="4" Text="My gut tells me that you'd be okay with powdered of some form ... but it might be worth adding other vegetables if you're concerned about the moisture.  Celery's the only other common vegetable I can think of that'll release a similar amount of liquid, but too much could throw off the flavors." CreationDate="2011-01-20T02:43:38.010" UserId="67" />
  <row Id="13134" PostId="11263" Text="Good point about the liquid/flavor balance, @Joe. I'll give it a try!" CreationDate="2011-01-20T02:51:05.213" UserId="3897" />
  <row Id="13135" PostId="11239" Score="2" Text="Personally I wouldn't put 'Mexico - One Plate at a Time' in the 'educational and entertaining' category ... it tries to be less of the 'look at me cook something' category, but I'd file it more with the 'watch me travel and recreate stuff' category (first season of Tyler's Ultimate, maybe [Made in Spain](http://www.pbs.org/madeinspain/)" CreationDate="2011-01-20T02:59:28.543" UserId="67" />
  <row Id="13136" PostId="11254" Text="@Aaronut - Ah, I missed the memo on that. I've been pretty much fully concentrating my time on the site on just answering questions without getting too involved in the &quot;politics&quot;." CreationDate="2011-01-20T06:17:16.833" UserId="1393" />
  <row Id="13137" PostId="11239" Score="1" Text="Aronut, I am awfully sorry, I overlooked the fact that not everyone knows who Alton Brown and Rick Bayles are and may not be aware of their shows. I asked the question of those who are familiar with their shows, the evidence from the answers here shows that a few people understand what I want but I understand what you are saying the question would be better if I include specifics about the shows." CreationDate="2011-01-20T07:08:20.470" UserId="4351" />
  <row Id="13138" PostId="11235" Text="@Marti: LOL, quite welcome!" CreationDate="2011-01-20T09:35:37.557" UserId="3432" />
  <row Id="13139" PostId="11251" Score="1" Text="I have heard that chocolate freezes fine but is difficult to defrost without bloom occurring. Any tips?" CreationDate="2011-01-20T10:06:10.250" UserId="2391" />
  <row Id="13140" PostId="11263" Text="Interesting using summer savoury instead of sage, I hear that is a common substitution on the eastern side of Canada.  Never tried it." CreationDate="2011-01-20T12:34:18.193" UserId="3432" />
  <row Id="13141" PostId="11267" Text="Most cereals can be done up in this way, the most common being the ubiquitous rice krispie cakes, and corn flake cakes.  But the shredded wheat version looks the most nest like by far." CreationDate="2011-01-20T12:36:26.443" UserId="3432" />
  <row Id="13142" PostId="11241" Text="@Chad : it's on PBS; not having commercials doesn't need to be said.  It's true of almost all cooking shows, *except* for those on Food Network, Cooking Channel, HGTV, etc.  I know, it's hard to believe there's cooking shows not on the Food Network, but the cooking show's been around for longer than the channel has.  ... and you can also watch Good Eats commercial free if you record the [Cable in the Classroom](http://www.ciconline.org/Resource/good-eats) broadcast." CreationDate="2011-01-20T13:31:22.660" UserId="67" />
  <row Id="13143" PostId="11267" Text="At school we had rice crispy cakes made from a soft toffee/caramel that would be good to experiment with too, the only recipes I've found since have marshmallow which isn't quite the same" CreationDate="2011-01-20T14:04:18.537" UserId="2391" />
  <row Id="13144" PostId="11270" Text="yes, I referred to using the leaves. Thanks!" CreationDate="2011-01-20T14:45:26.500" UserId="4369" />
  <row Id="13145" PostId="11254" Text="I understand, @Michael.  As I see it, the use of CW for polls *was* the politics and got way out of control for the longest time.  The team agrees; that's why they actually removed the checkbox from questions.  It's now a mod-only feature, and anything that requires a moderator needs to be used very sparingly." CreationDate="2011-01-20T14:56:10.410" UserId="41" />
  <row Id="13146" PostId="11265" Text="Salmon needs to be significantly overcooked before drying out, since it's so fatty. I usually cook it at 350 F, and check often. Otherwise, your comments are spot on." CreationDate="2011-01-20T14:59:56.780" UserId="1887" />
  <row Id="13147" PostId="11230" Text="It's not an answer, but I would like to point out that you don't have to beat heavy cream for hours to make whipped cream. I've done it by hand a number of times, and it takes approximately 10-20 minutes. Which is a much more reasonable thing to do. In addition, when heavy cream is stored for any length of time, it tends to form clumps of stuff very much like whipped cream, so it might be reasonable to say &quot;Hey, this stuff is good. Can we get it on purpose?&quot;" CreationDate="2011-01-20T15:09:05.587" UserId="1887" />
  <row Id="13148" PostId="11266" Text="I think this is probably the kind of answer we should be focusing on here - make this a canonical list of cooking shows with emphasis on educational value over pure entertainment, instead of a &quot;What shows should I watch&quot; recommendation question. What this needs is links and/or annotations.  I'll try to contribute some later but in the meantime, I encourage anybody reading this to add their own details and make it a bit more like the wiki answer to [Books that explain the science of cooking](http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking/9729#9729)." CreationDate="2011-01-20T15:10:12.683" UserId="41" />
  <row Id="13149" PostId="11270" Score="1" Text="Yep, it's that &quot;black licorice&quot; taste aspect of fennel that dill doesn't have. Considering some people use dill and tarragon on salmon though, this idea as a substitute should have some merit." CreationDate="2011-01-20T15:16:23.030" UserId="3489" />
  <row Id="13153" PostId="11266" Text="@Aaronut : There's a lot of &quot;cooking&quot; shows that I wouldn't even classify as educational ... Iron Chef might give you inspiration to try something new, but it's not trying to be instructional.  And as this question is educational + entertaining, I'll go and put it out as a separate question." CreationDate="2011-01-20T16:03:23.667" UserId="67" />
  <row Id="13156" PostId="11235" Text="I bet that blue cheese is a treat compared to cheese made from milk stored in animal stomachs..." CreationDate="2011-01-20T16:47:40.930" UserId="2402" />
  <row Id="13157" PostId="11271" Score="2" Text="By the way, I hope you are operating on the advice of a medical professional here, because even with all of the criticism around saturated fats (a lot of which may be valid), one criticism I definitely *haven't* heard is that they are more &quot;difficult to digest&quot;.  Concern tends to be more over the *long-term* health effects." CreationDate="2011-01-20T16:52:29.150" UserId="41" />
  <row Id="13158" PostId="11278" Text="No butter. And to freeze it was an awful idea, it was impossible to recombine..." CreationDate="2011-01-20T16:52:32.033" UserId="2144" />
  <row Id="13159" PostId="11266" Text="Yes, that's why I added the parenthetical (&quot;emphasis on educational value&quot;).  Entertainment value is just personal opinion anyway." CreationDate="2011-01-20T16:54:08.817" UserId="41" />
  <row Id="13160" PostId="11266" Text="@Aaronut : well, see : http://cooking.stackexchange.com/questions/11276/what-are-good-instructional-cooking-tv-shows  ... feel free to rewrite the question, if you have a specific intent in mind." CreationDate="2011-01-20T16:57:48.033" UserId="67" />
  <row Id="13161" PostId="11276" Score="1" Text="Would it be worth making a different question for various geographical areas? Many of the British shows I could name won't be shown in America, and vice versa. Although, some will." CreationDate="2011-01-20T17:01:52.490" UserId="4214" />
  <row Id="13162" PostId="11276" Text="@slim : I'd go for one big list ... I'll go make a note of where to find the ones I listed." CreationDate="2011-01-20T17:09:40.020" UserId="67" />
  <row Id="13163" PostId="11271" Text="@Aar working with the surgeon who was originally going to remove her gallbladder, we were given recommendations to avoid foods that impair liver health and to lower fat consumption generally and improve fiber consumption. He also recommended taking standard steps to reduce cholesterol and we are eventually meeting with a dietician to get some more tangible guidelines." CreationDate="2011-01-20T17:38:29.277" UserId="15" />
  <row Id="13164" PostId="11271" Score="1" Text="Fair enough @mfg.  Just wanted to make sure, since I'm so used to seeing other people acting as their own doctors and dieticians." CreationDate="2011-01-20T18:00:53.140" UserId="41" />
  <row Id="13165" PostId="11281" Text="I notice a downvote; if I'm over-simplifying or if my answer is wrong somewhere, please let me know where.  I want this to be strictly factual and correct." CreationDate="2011-01-20T18:02:21.547" UserId="41" />
  <row Id="13166" PostId="11214" Text="hey, those look tasty. i believe i'll try those. thanks!" CreationDate="2011-01-20T18:03:11.920" UserId="1415" />
  <row Id="13167" PostId="11266" Text="That's exactly what I had in mind.  I kind of figured we'd edit this one as opposed to creating a new one, but as long as it's done well, doesn't really matter where." CreationDate="2011-01-20T18:04:41.620" UserId="41" />
  <row Id="13168" PostId="11254" Text="@Aaronut - excellent!" CreationDate="2011-01-20T18:24:14.887" UserId="1393" />
  <row Id="13169" PostId="11268" Text="Boy, am I glad I don't have to eat your salmon. No offense, but I detest fennel, while I think dill is perfectly fine. Why would you want your fish tasting of licorice?" CreationDate="2011-01-20T20:19:10.043" UserId="2569" />
  <row Id="13170" PostId="4988" Text="Reinhart also has a new book out on wholegrain breads which may give even more info about how to work efficiently with 100% rye doughs." CreationDate="2011-01-20T20:33:26.677" UserId="3348" />
  <row Id="13171" PostId="4988" Text="@bikeboy - I got this book over the holiday season.  I didn't look in too much detail into the rye breads, but he does have new info on sourdough in there that's not in any of his other books." CreationDate="2011-01-20T20:46:03.080" UserId="1816" />
  <row Id="13172" PostId="688" Text="For super-hard-core information about food additives, consider this [book](http://www.amazon.com/Handbook-Industrial-Seasonings-I-R-Hume/dp/0834213095) which is indexed by [Google](http://books.google.com/books?id=nH1MYRFpcqIC&amp;printsec=frontcover&amp;dq=Handbook-of-Industrial-Seasonings&amp;source=bl&amp;ots=uy3AGCNvB7&amp;sig=sZDZbR81s_u-33cX8gg0f3Pz6ZM&amp;hl=en&amp;ei=t7w4TbOXE4T4sAO07LHKAw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=3&amp;ved=0CDMQ6AEwAg#v=onepage&amp;q&amp;f=false). Found some great stuff in there a ways back about [anticaking](http://en.wikipedia.org/wiki/Anticaking_agent) agents." CreationDate="2011-01-20T22:54:31.257" UserId="3489" />
  <row Id="13173" PostId="11275" Score="1" Text="Counterintuitive though it may be, deep fat frying, if properly done introduces less fat than other fat based cooking methods.  That is because it is cooked at a higher temperature, so it sits in the fat not as long as other methods.  The outward pressure of moisture escaping the food works to limit the oil seeping in.  The problem with deep fat frying is that it is rarely done with the healthier types of oil like olive oil (doubt that you could).  Also items deep fat fried are almost always coated with a batter of some type." CreationDate="2011-01-20T23:13:25.727" UserId="3492" />
  <row Id="13174" PostId="11281" Text="I take exception to the strong claim that one can't convert cis-configuration bonds to trans- by heating. Check out [Real-Time Monitoring of Thermally Induced Trans Fats in Corn Oil Using the FatIR™ Oil Analysis System](http://www.bkinstruments.co.kr/html/pdf_file/applications/Oil-Analysis-by-ATR.pdf). Admittedly I am not a professional in this field, but the concept of the &quot;tail&quot; of the molecule turning over so one of the two hydrogen molecules opposite the double bond moves to the opposite side is not unreasonable." CreationDate="2011-01-20T23:32:31.617" UserId="4386" />
  <row Id="13175" PostId="11281" Score="4" Text="P.S. I think there's a misconception in calling cooking &quot;non-chemical.&quot; Cooking in many ways is all about chemistry. While most of it may be the rearrangement of whole molecules in relation to each other, I don't think it's accurate to say the molecules are themselves never changed. For a simple example, doesn't the yeast organism produce new molecules rather than just rearrange existing ones? That's cooking." CreationDate="2011-01-21T00:10:23.163" UserId="4386" />
  <row Id="13176" PostId="11295" Score="1" Text="[Misto](http://www.amazon.com/misto/dp/B00004SPZV) is quite inexpensive; saves you money - instead of buying aerosol cans. Also check out [this](http://cooking.stackexchange.com/questions/2690) post about adding oil to a *not* non-stick pan after it heats up a bit, indicating it will spread out better." CreationDate="2011-01-21T00:33:36.530" UserId="3489" />
  <row Id="13177" PostId="11288" Score="1" Text="curious here.. why are you looking for a substitute? save money or avoiding aerosols or..?" CreationDate="2011-01-21T00:35:04.267" UserId="3489" />
  <row Id="13178" PostId="11263" Score="1" Text="@Orbling, you're right about the region, I am in eastern Canada (Newfoundland, actually). Summer savory is much more common here than sage." CreationDate="2011-01-21T01:02:06.163" UserId="3897" />
  <row Id="13179" PostId="11283" Text="Interesting suggestion, @Christopher. I'll have to see if I can find this and try it out." CreationDate="2011-01-21T01:04:55.717" UserId="3897" />
  <row Id="13180" PostId="11263" Text="Dried chopped onion is preferable once reconstituted as compared to a powder, but you do have the same moisture difference." CreationDate="2011-01-21T01:06:02.440" UserId="3489" />
  <row Id="13181" PostId="11257" Text="I'd recommend using Mirin as rice wine." CreationDate="2011-01-21T01:06:11.597" UserId="2215" />
  <row Id="13182" PostId="11241" Text="@Joe - It's informational as I pointed out why the OP might not of heard of the show. And, don't worry, I've watched more than my fair share of cooking shows on channels besides Food Network. It's nice to know you also appreciate other channels, too. I'm wasn't even aware there is a real cooking show on HGTV (?) and I've never seen Cooking Channel. I'm in Germany right now, but was in Virginia previously. Half of my TV watching there was WETA (PBS) watching ATK and Jacques. I assume you get WETA too, being in Maryland/DC." CreationDate="2011-01-21T01:10:24.760" UserId="1832" />
  <row Id="13183" PostId="11281" Text="@Emtucifor: Yeast is alive, for one thing, so you're really talking about a biological process, not a chemical one.  I take your point; however, chemical reactions require chemical reactions and simply heating or mixing oils isn't going to cause that (except for the heat breakdown, i.e. peroxidation mentioned earlier).  I didn't mean to imply that cooking *in general* was non-chemical, just the specific actions being talked about in this question." CreationDate="2011-01-21T01:12:48.580" UserId="41" />
  <row Id="13184" PostId="11263" Text="@Peach: I grow winter savoury in the garden, for use with pulses, I think I have some summer savoury somewhere growing, but have not used it much in cooking.  Apparently it complements sausages well, as one might expect if it is a good sage substitute.  Sage is used plentifully in English cookery, so I guess we have not had the exposure." CreationDate="2011-01-21T01:13:24.140" UserId="3432" />
  <row Id="13185" PostId="11281" Text="First, do you mind replying to the more important point about trans fats being produced by heating? Second, hold on there: you said &quot;any other culinary process&quot; which you equated to &quot;non-chemical&quot;. But such an exclusion seems artificial. I'm not convinced that &quot;culinary processes&quot; can't cause chemical reactions. Do you have a source for this? Something as simple as baking soda + vinegar can make new molecules. Restricting that statement now to &quot;only the processes mentioned in this post&quot; seems an afterthought. Please understand this isn't an attack, just an inquiry." CreationDate="2011-01-21T01:16:48.723" UserId="4386" />
  <row Id="13186" PostId="11281" Text="@Emtucifor: Baking soda and vinegar is another chemical reaction that requires multiple ingredients.  I was referring to processes that are entirely thermal or mechanical in nature; mixing, frying, baking, etc.  My explanation isn't an afterthought, I'm genuinely surprised that somebody would be reading into my statements beyond the context of the question.  Anyway, as to the more important point you're referring to, I've been reading that link and trying to make sense of what they're saying.  Once I understand it all, I will update the post accordingly." CreationDate="2011-01-21T01:38:40.880" UserId="41" />
  <row Id="13187" PostId="2266" Score="1" Text="nice url.. since lmgtfy is filtered :P" CreationDate="2011-01-21T01:39:23.123" UserId="3489" />
  <row Id="13188" PostId="8497" Text="I somewhat agree about the tomatoes. My favorite cajun-style gumbos (1. shrimp with sausage and 2. chicken) have a limited quantity, though I do like them a lot otherwise." CreationDate="2011-01-21T01:43:11.717" UserId="3489" />
  <row Id="13189" PostId="7141" Text="@JustRightMenus: thanks for saying what you used to help it out. Another essential thing I like to add is Accent/msg." CreationDate="2011-01-21T01:46:28.763" UserId="3489" />
  <row Id="13190" PostId="11281" Text="Well, @Emtucifor, I've read through it top to bottom and the biggest thing missing is some reference to actual *mass*.  Everything is given in spectroscopic terms, specifically in absorption units, and I have no idea if the numbers actually corresponding to anything significant from a nutritional perspective.  If 3 hours of direct heat convert 1% of the cis bonds to trans, then my original statement is true that peroxidation is going to be a much bigger concern.  I need to try to find a source that gives meaningful numbers." CreationDate="2011-01-21T01:46:56.833" UserId="41" />
  <row Id="13191" PostId="11290" Text="Mississippi Test (I looked it up and there wasn't a good link) basically says, hold your hand 2-3 inches above the grate and start counting, 1 Mississipi, 2 Mississipi...until you can't hold your hand there any more.  2-3 = high heat, 5-6 = medium, 10-12 = low heat." CreationDate="2011-01-21T01:52:58.603" UserId="3479" />
  <row Id="13192" PostId="11281" Text="Alright, I'm done with my research.  Everything I've looked at says that yes, isomerization does occur, but in quantities so tiny that the issue is virtually immaterial to a cook.  So I've updated my post to include all the fine details but my conclusion remains essentially the same; trans fats don't matter when you're cooking with non-hydrogenated vegetable oils." CreationDate="2011-01-21T02:12:47.997" UserId="41" />
  <row Id="13193" PostId="1897" Text="1. What recipe are you currently using?&#xA;2. Have you tried putting fruit or something else moist in there?" CreationDate="2011-01-21T02:29:44.503" />
  <row Id="13194" PostId="11275" Text="@Bill: I think it's really the batter that's the issue.  There are plenty of oils with high smoke points that are low in saturated fats - sunflower oil, for instance." CreationDate="2011-01-21T02:45:16.457" UserId="41" />
  <row Id="13195" PostId="11265" Text="Thanks @Martha, that makes sense." CreationDate="2011-01-21T04:01:03.160" UserId="1163" />
  <row Id="13196" PostId="11301" Text="I'm using an excalibur dehydrator, putting on on jerky temperature straight away. Wouldn't the dehydrator (at that temperature, too) kill the bacteria? At any rate, I've marinated it, maybe could use a bit more salt though.." CreationDate="2011-01-21T04:16:12.103" UserId="4391" />
  <row Id="13197" PostId="1897" Score="1" Text="There is a BBC show called &quot;E Numbers: an Edible Adventure&quot; which has a section addressing this question (I think in the second episode)." CreationDate="2011-01-21T05:54:16.543" UserId="2215" />
  <row Id="13198" PostId="11311" Text="This is exactly what I was looking for! Thank you!" CreationDate="2011-01-21T07:50:56.943" UserId="4138" />
  <row Id="13199" PostId="11248" Score="1" Text="Store chocolate? Chocolate must not be stored, it must be eaten :-p" CreationDate="2011-01-21T08:00:15.710" UserId="4138" />
  <row Id="13200" PostId="11304" Score="1" Text="I wonder if that oil is separated using a centrifuge instead of a press. It seems like it is so emulsified with the other yummy parts of the avocado that it would be hard to separate with just pressure. Just guessing though." CreationDate="2011-01-21T09:17:08.250" UserId="1393" />
  <row Id="13201" PostId="11117" Text="@Michael and @Kate. have you tasted the white stuff that comes out of the end? It's very bitter and astringent. I don't think it's nonsense or a ritual (though it doesn't really work with certain types of cucumbers, such as English)" CreationDate="2011-01-21T09:44:27.710" UserId="4138" />
  <row Id="13202" PostId="11133" Text="It also depends on the variety. Some cucumber varieties are naturally more bitter than others due to the presence of cucurbitacin." CreationDate="2011-01-21T09:46:29.530" UserId="4138" />
  <row Id="13203" PostId="11297" Text="Can you give a recipe for those?" CreationDate="2011-01-21T09:47:27.733" UserId="2217" />
  <row Id="13204" PostId="10835" Text="+1 Excellent amount of detail. This is the sort of answer I love to see on this website! :)" CreationDate="2011-01-21T10:23:56.350" UserId="4138" />
  <row Id="13205" PostId="7330" Score="1" Text="This depends on the type of thai curry.  Jungle Curry, for instance, thicken nicely with some rice flour. (I just grind up a bit of rice, works like a charm)." CreationDate="2011-01-21T11:08:06.660" UserId="2699" />
  <row Id="13206" PostId="7902" Text="It should, of course, be mentioned that the cornflour, if used, should be pure.  Some &quot;cornstarch&quot; products contain gluten, according to some of my friends who avoid gluten." CreationDate="2011-01-21T11:16:40.147" UserId="2699" />
  <row Id="13207" PostId="8204" Score="1" Text="I absolutely concur with not using lemon thyme." CreationDate="2011-01-21T11:18:31.923" UserId="2699" />
  <row Id="13208" PostId="8235" Text="Lemon grass has a _very_ different flavor to the kaffir lime leaf (and besides, is already a part of most thai curries)." CreationDate="2011-01-21T11:19:36.433" UserId="2699" />
  <row Id="13209" PostId="9856" Text="ti leaves might be cheap and strong, while aluminium foil might be expensive and easy to tear." CreationDate="2011-01-21T11:21:32.047" UserId="2699" />
  <row Id="13210" PostId="11311" Text="Good answer. But for some reason, the first three paragraphs read like they've been copied and pasted from three different articles, as they state the exact same thing in different wording." CreationDate="2011-01-21T11:27:04.670" UserId="2978" />
  <row Id="13211" PostId="11304" Text="@Michael - I know it's a mechanical process. Using a centrifuge doesn't sound unreasonable to me, though." CreationDate="2011-01-21T11:47:01.033" UserId="4138" />
  <row Id="13212" PostId="11281" Text="@Aaronut: I’m probably misunderstanding you, and I’m sorry to barge in like that. But … cooking is essentially *nothing but* chemical transformation: frying, baking, …. All those are just fancy names for multiple chemical transformations happening, e.g. protein denaturation and Maillard reaction. The whole point of heating food is to elicit a chemical reaction. Furthermore, you stated that a biological reaction isn’t a chemical one, which is also false: Biological reactions are *special* chemical reactions which use an enzyme as a catalyst." CreationDate="2011-01-21T12:32:17.530" UserId="1297" />
  <row Id="13213" PostId="11281" Text="@Konrad Biology is just an application of chemistry, and chemistry is just an application of physics, and pure physics is just math. However, this isn't math.stackexchange.com, so let's not nitpick too much, as long as the answer is essentially correct." CreationDate="2011-01-21T13:28:20.010" UserId="2047" />
  <row Id="13214" PostId="11281" Text="@Bob: yes, I was aware of that. My impression was that Aaronut wasn’t." CreationDate="2011-01-21T13:32:17.603" UserId="1297" />
  <row Id="13215" PostId="11311" Text="what does this mean in regard to the nutrition content of the egg?" CreationDate="2011-01-21T13:39:50.180" UserId="3425" />
  <row Id="13216" PostId="11241" Text="@Chad : I get WETA, WMPT, WHUT (Howard University) and WVPY (Virginia Public Television).  I seem to recall there being another DC based station during undergrad, but I don't remember WHUT back then, so it's possible they've just changed callsigns.  As for cooking shows on HGTV ... I was thinking of &quot;Home Grown Cooking&quot; (gardening tips for some item, then a cooking show on how to use it).  It's looking like it's currently on DIY, but there's mention on [Paul James' wikipedia page](http://en.wikipedia.org/wiki/Paul_James_(gardener)) that he had been on HGTV for another programs." CreationDate="2011-01-21T13:47:49.020" UserId="67" />
  <row Id="13217" PostId="11288" Text="I had run out of non-stick spray and didn't want to run to the store" CreationDate="2011-01-21T14:08:25.180" UserId="3152" />
  <row Id="13218" PostId="11303" Text="No, I didn't cover it. That's a great point." CreationDate="2011-01-21T14:09:47.120" UserId="3897" />
  <row Id="13219" PostId="11306" Text="Thanks for the suggestion, that's probably what made the later batches harder to roll - they were drier." CreationDate="2011-01-21T14:10:50.457" UserId="3897" />
  <row Id="13220" PostId="11281" Text="@Konrad: Let's not get too wrapped up in that minor detail at this point, seeing as how that particular verbiage has already been removed from the answer and replaced with a much more detailed analysis of isomerization." CreationDate="2011-01-21T14:11:29.037" UserId="41" />
  <row Id="13221" PostId="11318" Text="Wow, never heard of it. Do you know if it works?" CreationDate="2011-01-21T14:14:00.857" UserId="3756" />
  <row Id="13222" PostId="11321" Score="2" Text="That sure doesn't *sound* normal to me, especially if it happened the very first time.  Is it still under warranty?" CreationDate="2011-01-21T14:15:35.237" UserId="41" />
  <row Id="13223" PostId="11304" Text="I changed the new `[extraction]` tag to `[oil-extraction]` - I think there are sufficiently many potential questions on the subject to warrant a tag (since every fruit/vegetable/nut/seed is different) but `[extraction]` by itself has high potential to be confused with something else (i.e. juice extraction)." CreationDate="2011-01-21T14:19:28.680" UserId="41" />
  <row Id="13224" PostId="11318" Text="I've never used it personally, but most commercial bread has been made using it since the 1950s." CreationDate="2011-01-21T14:41:13.933" UserId="4194" />
  <row Id="13225" PostId="11271" Text="There's nothing wrong with me being responsible for my own diet. Why would I ever yield up that responsibility into less capable (and no doubt profiteering) hands?" CreationDate="2011-01-21T14:47:53.653" UserId="3489" />
  <row Id="13226" PostId="11281" Text="@Aaronut: FYI, I liked the answer, and upvoted it. As far as I see, it describes the whole process and the risks fairly. I just noticed that the discussion in the commends seemed to operate on the premise of a false dichotomy." CreationDate="2011-01-21T15:13:16.407" UserId="1297" />
  <row Id="13227" PostId="11117" Score="1" Text="@calico Are you saying that bitter white stuff comes out of the &quot;good&quot; part, after you cut off the stem end? I've never seen that happen. (Or out of the &quot;bad&quot; part, for that matter.)" CreationDate="2011-01-21T15:24:19.113" UserId="1672" />
  <row Id="13228" PostId="11301" Text="awesome link. cutting edge information in that guide. thanks!" CreationDate="2011-01-21T15:31:49.790" UserId="3489" />
  <row Id="13229" PostId="11311" Text="@Fitri: Beating an egg does not change any nutritional values." CreationDate="2011-01-21T16:58:27.857" UserId="8" />
  <row Id="13230" PostId="11316" Score="2" Text="It seems like what the other question you want to ask here is &quot;how much salt is necessary to properly cure the jerky?&quot; - it's quite possible the recipe went overboard." CreationDate="2011-01-21T16:59:44.300" UserId="1672" />
  <row Id="13233" PostId="11329" Text="I don't think rinsing the cabbage will work well since the salt will have entered the cabbage itself. Replacing some of the brine with water should work though." CreationDate="2011-01-21T17:44:20.390" UserId="4341" />
  <row Id="13234" PostId="11281" Text="@Aaronut Your update is great. Thanks for being responsive. By the way, you have my upvote. So let me ask you a question: what oils DO you recommend cooking with? My understanding is that cooking with animal fats or tropical oils _because they are more saturated_ is more healthy, as they are more resistant to damage. Not to mention that I don't believe the lipid hypothesis anyway (that cholesterol and saturated fat cause heart disease). I suppose this is worthy of a new question... ?" CreationDate="2011-01-21T18:02:11.373" UserId="4386" />
  <row Id="13235" PostId="11329" Text="@yacomink Rinsing the cabbage doesn't completely remove the salt, but it does remove a good deal of the salt. Sadly, it also removes some of the other flavours and some of the beneficial microörganisms. It's easy, though, and I think it's worth a shot." CreationDate="2011-01-21T19:06:16.493" UserId="3994" />
  <row Id="13236" PostId="11281" Text="@Emtucifor: We try to stay away from those health topics here, since nutrition is really quite a different field from the culinary arts. If you're asking me my opinion (and I won't claim it to be anything more than that), I think it's yet another hypothesis that has merit and bears further investigation, but the scientific community *is still gathering data* and simply hasn't reached any definitive conclusion. What that means to me is that I'll cook with whichever fat is actually most appropriate for *cooking* a particular dish (except trans fats), and not concern myself with unknowns." CreationDate="2011-01-21T20:08:00.053" UserId="41" />
  <row Id="13237" PostId="11327" Text="Yes Kami, I am Caribbean" CreationDate="2011-01-21T20:11:34.353" UserId="4351" />
  <row Id="13238" PostId="11312" Text="As stated above, the amount of cucurbitacin depends on the variety, as well as the growing conditions. I believe that well-watered cucumbers will contain less cucurbitacin." CreationDate="2011-01-21T20:12:22.980" UserId="4138" />
  <row Id="13239" PostId="11281" Text="My experience is that every politicized &quot;scientific&quot; debate is essentially the same; in the non-scientific world you invariably have two violently-opposed sides arguing about whether the answer is &quot;yes&quot; or &quot;no&quot;, while actual scientists in the field investigate *facets* of the problem. There *is* no simple yes or no answer, most of the time. Saturated fats seem to have health benefits, unsaturated fats seem to have other health benefits. Check out this link: [Fats you need](http://www.benbest.com/health/essfat.html)." CreationDate="2011-01-21T20:12:48.440" UserId="41" />
  <row Id="13240" PostId="11321" Score="1" Text="Definitely doesn't sound normal. I'd contact the manufacturer." CreationDate="2011-01-21T20:15:36.233" UserId="4138" />
  <row Id="13241" PostId="11248" Text="Related: http://cooking.stackexchange.com/questions/7392/is-it-better-to-store-chocolate-in-the-fridge-or-at-room-temperature" CreationDate="2011-01-21T20:40:14.773" UserId="4138" />
  <row Id="13242" PostId="11117" Text="@Jefromi: Some cucumbers don't produce any of the &quot;white stuff&quot; and others do.  Long english (or telegraph) cucumbers don't seem to have as much as field cucumbers.  I'll video my next cucumber and post it on youtube if it produces that white stuff." CreationDate="2011-01-21T21:45:24.247" UserId="4396" />
  <row Id="13243" PostId="11334" Text="Personally, I find that Japanese (and Thai) cuisine is so commonly dependent on fish stocks, sauces, etc.  That I avoid the entire cuisine, hard to replicate the tastes without such major ingredients and without them, why bother." CreationDate="2011-01-21T21:55:18.537" UserId="3432" />
  <row Id="13244" PostId="11334" Text="Well, I'd like to try, at least. I lived in Japan for two years and I'm not going to just give up just because it doesn't taste exact. That said, I would like to make vegetarian Japanese food that tastes as authentic as possible." CreationDate="2011-01-21T21:57:31.793" UserId="4138" />
  <row Id="13245" PostId="11321" Text="Sadly, this was a few years ago.  Until my back went out, I think we used the oven 2-6 times per year, tops, and never really understood why we had to keep things in the oven so long...  wups!" CreationDate="2011-01-21T22:23:54.527" UserId="2428" />
  <row Id="13246" PostId="11331" Text="Thanks guys, I'll get hold of the manufacturer. Maybe they'll feel bad about it, if it's not a common problem &amp; simple repair." CreationDate="2011-01-21T22:26:49.093" UserId="2428" />
  <row Id="13247" PostId="11321" Text="For quite a while, I used a bungee cord to hold the oven door shut in a crappy apartment. It stayed out of the way and never caught fire, but I wasn't terribly happy about it either..." CreationDate="2011-01-21T23:28:50.230" UserId="86" />
  <row Id="13248" PostId="11330" Score="1" Text="I rinsed, soaked, and then rinsed again. Now it tastes good." CreationDate="2011-01-22T00:16:22.233" UserId="84" />
  <row Id="13249" PostId="11339" Text="I answered a question a while ago regarding candy and heat when working with it, may be relevant: http://cooking.stackexchange.com/questions/9898/hard-candy-hardens-too-quickly/9899#9899" CreationDate="2011-01-22T00:48:39.573" UserId="3432" />
  <row Id="13250" PostId="8320" Text="No kidding about the wind!a Don't forget to also take altitude into account. Between the two, I had a heck of a time cooking pancakes one trip!" CreationDate="2011-01-22T00:57:01.877" UserId="1101" />
  <row Id="13251" PostId="11344" Text="Thanks :) I notice that when I eat the leaves as-is, they have a bit of a bitter aftertaste - does drying affect it?" CreationDate="2011-01-22T02:53:41.920" UserId="4138" />
  <row Id="13252" PostId="11339" Text="Thanks for the vids, @Orbling. These don't quite seem to be what I'm working with. The hard candy shown there is quite different from the soft, chocolate-consistency candy (can I call it candy?) that I've tried." CreationDate="2011-01-22T03:07:56.043" UserId="3897" />
  <row Id="13253" PostId="11344" Score="1" Text="I know that if you harvest before the plant flowers you can have a lower bitter taste as this is when they are the sweetest.  The stems and veins contain alot of the 'bitter taste' so removing them can also help lower it.   The actual drying should be more of a preservation of the flavors so you should do it same day you pick. The drying process is often hanging them upside down in good circulation." CreationDate="2011-01-22T03:14:40.530" UserId="4401" />
  <row Id="13254" PostId="10823" Text="Note to self: Salt, Pepper, Rosemary, thyme, oregano, rubbed sage, ground coriander, no citrus, smoked paprika, garlic powder, onion powder, cayenne pepper, ancho or chipotle chili, brown sugar, worcestershire sauce, minced garlic." CreationDate="2011-01-22T03:27:26.683" UserId="3673" />
  <row Id="13255" PostId="11339" Score="2" Text="Aye, it is quite different, but the heat advice is similar.  It needs to still be very hot when working with it.  If you can not find more insulated equipment to protect your hands, then wearing gloves, or anything that provides some protection is advisable." CreationDate="2011-01-22T06:42:20.773" UserId="3432" />
  <row Id="13256" PostId="11227" Score="4" Text="i did have a problem with the knives until i figured out the vitally important technique of tipping the blender. if you're mixing a small quantity and the volume just isn't enough to reach the knives, hold the blender steady in two hands so it doesn't slip and spill, (i've done that too) and pull the top towards you. the angle should help the small volume meet the blades and there you go." CreationDate="2011-01-22T13:21:06.197" UserId="4323" />
  <row Id="13257" PostId="11227" Score="1" Text="That is clever. So simple, and yet it would never have occured to me." CreationDate="2011-01-22T14:51:16.663" UserId="3756" />
  <row Id="13258" PostId="11352" Score="6" Text="The usual suggestion for flavour reasons is Goose Fat, which does seem to produce a decent crispness.  Be sure to bang the potatoes about after blanching before roasting them, that helps a lot." CreationDate="2011-01-22T15:04:32.160" UserId="3432" />
  <row Id="13259" PostId="11352" Score="2" Text="I bash them about good and proper :)" CreationDate="2011-01-22T15:05:08.163" UserId="1762" />
  <row Id="13260" PostId="11341" Text="I think the most important tip here is, don't add the sugar too early. It sounds like @timmyp might have been adding the sugar straight to the egg whites, and then starting to whip, and that just doesn't work." CreationDate="2011-01-22T15:41:02.737" UserId="2569" />
  <row Id="13261" PostId="10823" Text="@Mark: You might want to include in that mental note which ones go in the seasoning and which ones go in the sauce... also, it's fine if you want to toss all of 'em in, but do try to understand a bit of the *why* in case you ever decide you want to do a twist on it (you know how all the wing joints do &quot;Smokey BBQ&quot; flavour or &quot;Asian Heat&quot; and so on).  Also, coriander is the same as cilantro, which some people really despise, so watch out with that - it's one that I *never* use personally." CreationDate="2011-01-22T15:50:16.067" UserId="41" />
  <row Id="13262" PostId="11339" Score="1" Text="Understood, @Orbling. Insulated gloves might be the best option, then." CreationDate="2011-01-22T16:05:34.267" UserId="3897" />
  <row Id="13263" PostId="11341" Text="@Marti: I'm guessing that's what happened, but I have seen recipes spoiled by 3-week-old eggs or near-frozen egg whites as well.  You can *technically* get it to whip if you added the sugar too early, as long as you're prepared to keep the mixer running for half an hour..." CreationDate="2011-01-22T16:24:37.847" UserId="41" />
  <row Id="13264" PostId="11354" Text="Related: [How do I sweat onions?](http://cooking.stackexchange.com/q/3613/41)" CreationDate="2011-01-22T16:36:31.503" UserId="41" />
  <row Id="13265" PostId="11355" Text="thanks for that good answer. Note that my question is not specific to onions. But I suppose the your answer also applys to celery or other veggies that we typically sweat. I edited the question to be less &quot;onion specific&quot;." CreationDate="2011-01-22T16:52:47.197" UserId="2803" />
  <row Id="13266" PostId="11352" Text="Duck fat brings a lot of flavor too :)" CreationDate="2011-01-22T16:53:32.360" UserId="3342" />
  <row Id="13267" PostId="11355" Text="I've also updated the question to compare sweating to sauteing... That why I had tagged the question with the &quot;cooking technique&quot; tag in the first place." CreationDate="2011-01-22T16:55:28.910" UserId="2803" />
  <row Id="13268" PostId="11355" Score="2" Text="@Sly: I've updated my answer for other vegetables (it's not really much different for those).  As for the `[cooking-techniques]` tag, we're trying to get rid of it; it's really not very useful when you consider that over half the questions here are, generally speaking, about cooking techniques." CreationDate="2011-01-22T17:21:58.813" UserId="41" />
  <row Id="13269" PostId="10823" Text="good points, I will keep the difference between sauce and seasoning in mind.  I just wanted a quicklist to help me when I'm walking between the kitchen and the computer." CreationDate="2011-01-22T18:53:20.450" UserId="3673" />
  <row Id="13270" PostId="11330" Text="@Jonathan Campbell: glad it worked! Homemade sauerkraut is good stuff. :)" CreationDate="2011-01-22T20:09:53.433" UserId="2569" />
  <row Id="13271" PostId="11344" Text="In my experience, stevia always has a bitter aftertaste. There are commercial stevia sweeteners that are supposed to be less bitter, but to me, they all taste worse than saccharin." CreationDate="2011-01-22T20:13:48.357" UserId="2569" />
  <row Id="13272" PostId="5602" Score="1" Text="To follow this up, the syrup started growing... things in it around late December. A 3-month life in the fridge is pretty good. (I also made far more of this than I needed, since we don't drink a lot of iced coffee in the winter.)" CreationDate="2011-01-22T21:34:56.237" UserId="1601" />
  <row Id="13274" PostId="11351" Text="I've never had a stone crack under the broiler, but both stones I own came with warnings not to use them under the broiler (it's just difficult to live without finishing certain dishes with the broiler)." CreationDate="2011-01-22T23:14:28.277" UserId="201" />
  <row Id="13275" PostId="11367" Score="1" Text="Well, it will remain *approximately* the same.  Unfortunately we're stuck with volumetric measurements here which probably weren't that accurate to begin with, and are going to be even less accurate as it scales up.  Probably not significant enough to care about for just double, though (if it were triple or quadruple I'd be worried)." CreationDate="2011-01-22T23:43:39.663" UserId="41" />
  <row Id="13276" PostId="1126" Text="Note: **I have completely rewritten this answer**, so please ignore some of the comments above.  I stumbled upon this answer again several months later and realized that the original was, frankly, lousy.  This version should be way more helpful." CreationDate="2011-01-23T00:39:22.907" UserId="41" />
  <row Id="13277" PostId="11351" Text="@bikeboy389 why would you use a special pizza stone if you don't put the pizza on it? Surely a small pile of new/used fire bricks would have more mass and be much cheaper? I have found thermal mass in a domestic electric oven does not seem to help the pizza cooking process anyway. Try it some time :-)" CreationDate="2011-01-23T01:34:29.717" UserId="3203" />
  <row Id="13278" PostId="11360" Score="1" Text="+1 for not binning it." CreationDate="2011-01-23T02:05:06.990" UserId="3432" />
  <row Id="13279" PostId="11342" Text="Great idea :) I'll give it a try, thanks! :D" CreationDate="2011-01-23T08:13:54.720" UserId="4138" />
  <row Id="13281" PostId="11378" Score="2" Text="+1 For the thermometer" CreationDate="2011-01-23T15:24:05.017" UserId="1870" />
  <row Id="13282" PostId="11378" Score="1" Text="I've made *pulled pork* (boneless) at 275° F for 4-5 hours; that's all it takes to get the meat to fall apart completely.  So I'd definitely agree that 180° F is low.  Your 120° C corresponds to 250° F which sounds about right to me." CreationDate="2011-01-23T16:14:20.010" UserId="41" />
  <row Id="13283" PostId="11377" Text="I edited the temperature assuming that the C one was correct, since that one was in the title as well; if you've actually got it in there at 180° F (usually the lowest any oven will go), then that is *way* too low, you'll probably have to leave it in there for a whole day." CreationDate="2011-01-23T16:16:52.520" UserId="41" />
  <row Id="13284" PostId="6502" Text="Which is just a tad shy of a 0,6 dl." CreationDate="2011-01-23T16:40:16.330" UserId="3166" />
  <row Id="13286" PostId="11362" Text="It's not significant in this case, but I've seen people 'double' cake recipies that called for mixing in 3 eggs with 30 sec after each one.  She should've added 2 eggs at a time, but instead ended up over mixing and getting tunneling in the cake." CreationDate="2011-01-23T17:13:57.713" UserId="67" />
  <row Id="13287" PostId="11383" Text="I doubt that.  I have never heard a *compote* referred to as *compound*, ever, anywhere, and besides, a compote is a type of dessert as the wiktionary entry indicates.  It's highly illogical for that to be used as an *ingredient* in juice; they would just use cranberries and sugar and list those as ingredients." CreationDate="2011-01-23T17:15:06.260" UserId="41" />
  <row Id="13288" PostId="11352" Text="related : http://cooking.stackexchange.com/questions/6667/the-secret-to-hash-browns-home-fries-breakfast-potatoes" CreationDate="2011-01-23T17:18:02.530" UserId="67" />
  <row Id="13289" PostId="11387" Text="Great!  That bit about the fat to sugar ratio is exactly what I was looking for.  Thanks!" CreationDate="2011-01-23T18:53:14.193" UserId="1467" />
  <row Id="13290" PostId="11351" Text="@TFD--I'm having a little trouble figuring out where I advocated not putting the pizza on the stone. That's the whole point of a pizza stone." CreationDate="2011-01-23T19:59:35.550" UserId="3348" />
  <row Id="13292" PostId="11363" Text="I do the same with my scraps as well. It's great! Thanks for the comment." CreationDate="2011-01-23T20:33:21.503" UserId="3637" />
  <row Id="13293" PostId="11370" Text="Perfect. I'll give it a go. Thanks." CreationDate="2011-01-23T20:33:41.953" UserId="3637" />
  <row Id="13294" PostId="11395" Score="2" Text="How much juice do you make at once?  I just use a [hand reamer](http://www.amazon.com/Oxo-Good-Grips-Wooden-Reamer/dp/B0007VO0DA) (not that exact model, though, but it *is* wood), but I'm normally not doing more than a half dozen fruit at a time." CreationDate="2011-01-23T21:20:39.170" UserId="67" />
  <row Id="13296" PostId="11392" Score="1" Text="Personally I just flour it until it doesn't stick too much.  That seems to work well." CreationDate="2011-01-23T23:28:06.537" UserId="1816" />
  <row Id="13297" PostId="11360" Score="2" Text="I've heard that if you take them to the movies you get in for free." CreationDate="2011-01-23T23:47:10.257" UserId="3750" />
  <row Id="13298" PostId="11398" Score="4" Text="Sautée tends to imply frying.  You can steam or boil onions just fine, though their flavour will be slightly different and the texture will be a lot different." CreationDate="2011-01-24T00:17:57.397" UserId="3432" />
  <row Id="13299" PostId="10787" Text="Yes, it does..." CreationDate="2011-01-24T01:19:23.653" UserId="3750" />
  <row Id="13300" PostId="11402" Score="1" Text="Picking up on the grilling idea, if you broiled them in the oven, you could achieve some of the browning caramelization that you get from sauteing without the oil. Watch them carefully, though, they'll go from brown to burnt very quickly." CreationDate="2011-01-24T02:27:24.660" UserId="3479" />
  <row Id="13301" PostId="11398" Text="In the end you'll have to decide how you want the onions to look when you're done.  If you want them browned, go with the grilling/broiling idea.  If it is more of a sweat you are trying to achieve (soft, but not brown) then a simmer in a small amount of liquid will achieve that." CreationDate="2011-01-24T02:30:05.217" UserId="3479" />
  <row Id="13302" PostId="11398" Score="1" Text="@Orbling: I’ve heard *sautée*ing used rather differently in the US from in the UK.  In the US (possibly coming out of the bigger dieting industry there?) plenty of cookbooks use *sautéeing* to describe cooking with a very small amount of water (or some other non-oil liquid), without oil.  (Please don’t shoot the messenger: I’m not endorsing this usage of the word, just reporting it :-P )" CreationDate="2011-01-24T04:11:03.083" UserId="4257" />
  <row Id="13306" PostId="11408" Score="3" Text="This is a huge question. It depends, on what fruit, what country, what season, and juice type (concentrate, pulp, syrup, drink etc). Any specifics you want to focus on?" CreationDate="2011-01-24T07:39:34.930" UserId="3203" />
  <row Id="13307" PostId="11408" Text="Also, an issue of getting consistent fruit quality before juicing, you need machines like these http://www.compacsort.com/" CreationDate="2011-01-24T07:45:19.570" UserId="3203" />
  <row Id="13308" PostId="11408" Text="thanks 4 the link any insight is OK mainly on concentrate" CreationDate="2011-01-24T08:17:11.217" UserId="4438" />
  <row Id="13309" PostId="11406" Text="I would, but unfortunately the noodle bowls aren't oven-safe in this (temporary) kitchen of mine.  Pasties are out too this time - the pies are for Australia Day, so need to be as authentic as possible." CreationDate="2011-01-24T08:54:36.630" UserId="2939" />
  <row Id="13310" PostId="11398" Text="If you want to be healthier, why not use olive oil instead of vegetable oil?" CreationDate="2011-01-24T09:07:09.527" UserId="4194" />
  <row Id="13311" PostId="11411" Score="1" Text="+1 great question.  wondered this myself as sometimes they just cannot seem to be peeled." CreationDate="2011-01-24T09:52:28.267" UserId="210" />
  <row Id="13312" PostId="11398" Score="1" Text="@PLL: I wonder why the definitions are so different.  Cooking and food are one of the most intense areas of variation between the two languages, so no great surprise, but awkward nevertheless." CreationDate="2011-01-24T12:07:36.680" UserId="3432" />
  <row Id="13313" PostId="11391" Text="+1 for the metaphor :)" CreationDate="2011-01-24T12:37:34.340" UserId="4440" />
  <row Id="13314" PostId="11398" Score="1" Text="Just a heads up, sautee means to cooking in a very hot pan with a very little bit of oil with small pieces.  Not speaking to how that definition may have been perverted by different dialects, but that's the original French definition as I understand it." CreationDate="2011-01-24T13:13:03.073" UserId="446" />
  <row Id="13315" PostId="11400" Score="1" Text="Actually, sweating generally uses oil, it just involves shorter cooking times and sometimes a lower heat than frying or sautéing.  Agree with the part about using *some* oil, though; if you don't have oil then you would need to use water or stock to simmer/steam them or at least soften them up for dry roasting." CreationDate="2011-01-24T14:18:28.157" UserId="41" />
  <row Id="13316" PostId="11395" Text="@Joe - I'd prefer an electric one (see above edits). Enough for a drink for several people, daily." CreationDate="2011-01-24T14:22:20.893" UserId="4436" />
  <row Id="13317" PostId="11414" Score="4" Text="I don't think that it will be that easy.  I think that those two sugars behave differently." CreationDate="2011-01-24T14:55:47.267" UserId="194" />
  <row Id="13318" PostId="11377" Text="Thanks - conversion error, oops!" CreationDate="2011-01-24T15:00:31.970" UserId="4434" />
  <row Id="13319" PostId="11380" Text="Thanks for the reply, after 7 hours, the meat was just beautiful! (And I checked with the thermometer jic, it registered 170, so yes, I maybe could have gone a little lower.)" CreationDate="2011-01-24T15:03:05.867" UserId="4434" />
  <row Id="13320" PostId="11378" Text="Thanks for the reply, the thermometer set my mind at rest!" CreationDate="2011-01-24T15:04:27.630" UserId="4434" />
  <row Id="13321" PostId="11414" Text="Hence the recommendation to experiment :) I have looked in vain for more information on this. I assume the need for a no-fructose cake arises from an allergy, which I thought would mean there'd be plenty of info online. Suffice it to say, there ain't." CreationDate="2011-01-24T15:44:45.160" UserId="4194" />
  <row Id="13322" PostId="11389" Text="I'm told (and believe) that it's a waste of money to use extra virgin olive oil in cooking. The extra flavours in the virgin pressing are destroyed by heat. So use ordinary olive oil for frying/roasting, and keep the extra virgin for salad dressings, drizzling pasta etc." CreationDate="2011-01-24T15:48:09.010" UserId="4214" />
  <row Id="13323" PostId="11378" Score="1" Text="@lainie: The goal is always to get the meat to the correct internal temperature. Trichinosis dies *instantly* at a mere 63C, so don't worry about it: long as you don't like your pig rare, you're fine. You should take it to ~75C to kill other things, but again, that's not that hot." CreationDate="2011-01-24T15:52:33.610" UserId="218" />
  <row Id="13324" PostId="11422" Text="Brilliant answer. You might want to add that the purpose of all this is to reduce the weight and volume of the juice, for storage and transport. It's cheaper to do all this, then add local water, than it is to ship/store fresh juice." CreationDate="2011-01-24T16:09:37.110" UserId="4214" />
  <row Id="13325" PostId="11422" Text="Also most from-concentrate juice is sterilised, so it needs no preservatives, and can be stored at room temperature until opened." CreationDate="2011-01-24T16:10:30.107" UserId="4214" />
  <row Id="13326" PostId="11364" Text="Would this also work with white sugar? The product seems to be specifically for brown sugar." CreationDate="2011-01-24T16:12:17.190" UserId="1601" />
  <row Id="13327" PostId="11400" Text="The spray oils are just oil in a can. Instead of spending money on them, just put a dot of your regular oil in the pan and wipe it around with a paper towel." CreationDate="2011-01-24T16:18:13.327" UserId="4338" />
  <row Id="13328" PostId="11422" Text="thanking you for ur answer,it was enlighting,i thank u 4 ur time" CreationDate="2011-01-24T16:19:46.727" UserId="4438" />
  <row Id="13329" PostId="11422" Text="can you mention anything about thickening agents or rather i heard for eg the add potato pulp ? to mango jucie so that it appears thicker ?" CreationDate="2011-01-24T16:21:14.353" UserId="4438" />
  <row Id="13330" PostId="11378" Score="2" Text="I disagree that 100C seems too low. It might be too low to cook a large shoulder in 7 hours, but it's not too low if you're prepared to be patient and let the meat get done when it gets done. It all depends on what you want your meat to be like when you're done, I guess." CreationDate="2011-01-24T16:21:20.713" UserId="3348" />
  <row Id="13331" PostId="11412" Text="+1. Followup question: would it typically be true that the skin comes off the cured chorizo easily and be harder to remove from the soft chorizo? I *think* I have had chorizo that was cured, but still had skin that was very hard to remove, but I'm not sure." CreationDate="2011-01-24T16:25:58.323" UserId="1163" />
  <row Id="13332" PostId="11423" Text="I suspect this doesn't apply outside the EU. Here in Britain the supermarkets stock &quot;greek style goat's cheese&quot;, where in the US they can probably legally call it feta." CreationDate="2011-01-24T16:43:15.243" UserId="4214" />
  <row Id="13333" PostId="11422" Text="If they add potato pulp, I would expect to see potato in the ingredients list -- depending on labeling laws in your country." CreationDate="2011-01-24T16:44:47.830" UserId="4214" />
  <row Id="13334" PostId="11422" Text="@abmv: Who is &quot;they&quot;?  I am automatically suspicious of any claim that tries to paint an entire industry in a single stroke.  It's *possible* that *some* producers do that, but I'm sorry, this really isn't the appropriate forum to be discussing every media rumour.  What you're talking about probably falls into the &quot;cloud stabilization&quot; category and would be much more likely to be done with readily-available pectin than pulp obtained from another plant or industry - but I say *probably*, if you're concerned that a particular company is doing this then *ask them*." CreationDate="2011-01-24T16:46:37.697" UserId="41" />
  <row Id="13335" PostId="11415" Text="+1 for the delicious suggestion of roasting!  An alternative to roasting them in their skins (if for instance you don’t trust the skins to be clean) is to peel them beforehand, and then wrap them lightly in foil, which has the roughly same effect, keeping the moisture in while they roast.  Mmmmmm — sweet juicy roasted onions…" CreationDate="2011-01-24T17:15:39.967" UserId="4257" />
  <row Id="13336" PostId="11400" Text="@Keith: That's not quite true.  Many of the oil sprays have anti-beading agents and can coat a non-stick pan without beading up.  Actually, I find non-stick pans largely useless for frying or sautéing for exactly that reason (I don't use cooking spray)." CreationDate="2011-01-24T17:51:56.980" UserId="41" />
  <row Id="13337" PostId="11341" Text="Thanks!  I tried again yesterday beating the eggs to soft peaks and then gradually adding superfine sugar while still beating.  It worked quite a bit better.  It didn't really retain the soft peaks from before I started adding the sugar but was still significantly stiffer than previous attempts.  I'll try again adding the sugar even slower and maybe a little earlier to ensure I avoid overbeating and see if that improves it.&#xA;&#xA;@Marti - yes, I was adding the sugar straight to the egg whites before." CreationDate="2011-01-24T18:24:07.800" UserId="4414" />
  <row Id="13338" PostId="11423" Text="This is part of the Protected Geographical Status framework (PSG: http://en.wikipedia.org/wiki/Protected_Geographical_Status).  It is only enforced within the EU.  The US is heavily opposed as they make their own products using those names already.  Feta in particular has PDO status (Protected Designation of Origin) which is the most strict criteria, it would be illegal to sell anything called Feta in the EU unless the criteria specified above hold. http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:277:0010:0014:EN:PDF" CreationDate="2011-01-24T18:33:10.393" UserId="3432" />
  <row Id="13339" PostId="11423" Text="@slim : correct, the US doesn't enforce (and for the most part ignores) European PDO status ... they might accept a copyright on the name, though.  The only PDO-like term that I'm aware of in the US is [Bourbon](http://en.wikipedia.org/wiki/Bourbon_whiskey).  [Vidalia Onions](http://en.wikipedia.org/wiki/Vidalia_onion) are actually handled through trademark." CreationDate="2011-01-24T18:37:35.533" UserId="67" />
  <row Id="13340" PostId="11389" Text="@slim: The problem with extra virgin olive oil and potato roasting in my mind is the low smoking point, around 375F for a typical extra virgin, compared to about 470F for canola.  So it's hard to get the oil hot enough for effective crisp roasting, that and the flavours stand some change of getting through and tend not to be desired.  Aside from cooking aspects, it's quite expensive comparatively!  I note you mention using canola (rapeseed) oil in your answer too." CreationDate="2011-01-24T18:40:45.513" UserId="3432" />
  <row Id="13341" PostId="11364" Score="1" Text="A sugar saver would be a Bad Idea (TM) in white sugar. The way these work is adding moisture, which is good for keeping brown sugar from getting rock-hard, but which is specifically what you want to *avoid* in white sugar." CreationDate="2011-01-24T19:14:38.270" UserId="2569" />
  <row Id="13342" PostId="11428" Text="I don't know--I've never been stuffed into ravioli. ;)" CreationDate="2011-01-24T20:13:13.703" UserId="3348" />
  <row Id="13344" PostId="11412" Text="With soft chorizo it's easy to just squeeze it out - no need to try to peel it." CreationDate="2011-01-24T20:16:21.750" UserId="1672" />
  <row Id="13345" PostId="220" Score="1" Text="What are those measurements by?  Weight or volume?" CreationDate="2011-01-24T20:21:21.857" UserId="2925" />
  <row Id="13346" PostId="220" Text="@Nick: In practice it doesn't make a whole lot of difference - rice is pretty tolerant - but good question anyway, these ratios are by volume." CreationDate="2011-01-24T20:35:48.107" UserId="41" />
  <row Id="13347" PostId="11351" Text="@bikeboy389 What does &quot;I wouldn't recommend putting a pan directly on the stone&quot; mean then?" CreationDate="2011-01-24T20:36:08.450" UserId="3203" />
  <row Id="13351" PostId="11351" Text="@TFD--that's in response to the OP. He asks about what to do when he's baking a casserole, etc. That's the pan I refer to. If you're cooking a pizza, it should go directly on the stone. So I guess if someone's going to cook a pizza in a pan, I wouldn't recommend putting that on the stone either. Based on your technique, I'd say that's where you got confused as you would need a pan of some kind doing it your way. Maybe that's why your way works better for you--if you're using a pan AND stone, the stone isn't going to work as well." CreationDate="2011-01-24T20:52:22.330" UserId="3348" />
  <row Id="13358" PostId="11364" Score="1" Text="The instructions on that particular product also indicate it can be dried out. @Marti, Wouldn't a dried stone accomplish the task of keeping the sugar dry?" CreationDate="2011-01-24T21:12:46.953" UserId="3897" />
  <row Id="13359" PostId="11414" Text="Thanks for the advice, I'll get experimenting!" CreationDate="2011-01-24T21:17:37.743" />
  <row Id="13360" PostId="11434" Score="4" Text="Actually, not many people realize this but floating is not a reliable indicator of doneness.  This myth was addressed by Hervé This in his *Molecular Gastronomy* book where he determined that the floating is actually just caused by air bubbles on the outside of the pasta/dumplings, which is often *similar* to the time it takes to cook, but entirely independent.  Variations in shapes and sizes could conceivably result in undercooked food using the &quot;float test&quot;." CreationDate="2011-01-24T21:25:30.117" UserId="41" />
  <row Id="13363" PostId="11434" Text="+1 For schooling me on this one." CreationDate="2011-01-24T21:47:51.813" UserId="4239" />
  <row Id="13365" PostId="11436" Text="if you can get over the look, marrow is quite delicious." CreationDate="2011-01-24T22:07:18.677" UserId="3998" />
  <row Id="13368" PostId="11436" Text="... [and nutritious!](http://brothersgrimmandgorey.blogspot.com/2009/10/chicken-bone-marrow.html)" CreationDate="2011-01-24T23:36:54.183" UserId="41" />
  <row Id="13370" PostId="11439" Score="1" Text="Plastic toxicity, feh!" CreationDate="2011-01-25T01:50:02.243" UserId="1662" />
  <row Id="13371" PostId="11429" Score="1" Text="If you're really worried about excess fat, you can put the browned meat in a wire colander/strainer and rinse it quickly in hot water.  You'll only lose a little flavor (well, OK, MOST of the fat flavor) but depending on what else you are mixing with the ground beef you will have a leaner mix very easily." CreationDate="2011-01-25T02:48:04.553" UserId="3479" />
  <row Id="13372" PostId="11444" Text="It's pretty new, around 6 months. But it's not top of the line by any means. Not cheap either." CreationDate="2011-01-25T04:42:01.840" UserId="40" />
  <row Id="13373" PostId="11163" Text="Watched Alton Brown on Good Eats do an episode about brewing coffee, and he agreed with you." CreationDate="2011-01-25T04:57:27.803" UserId="4299" />
  <row Id="13375" PostId="11444" Text="Some nonstick cookware does claim to be dishwasher-safe these days. I've personally never tried it; reviews on shopping sites suggest that it works fine for some, and not for others. This particular skillet doesn't look like it makes that claim, though." CreationDate="2011-01-25T05:09:39.790" UserId="1672" />
  <row Id="13376" PostId="10790" Text="I used this: http://www.kingarthurflour.com/recipes/sourdough-waffles-recipe It's fantastic!" CreationDate="2011-01-25T05:19:41.207" UserId="2736" />
  <row Id="13377" PostId="709" Text="I, in fact, always use cast iron if I plan on deglazing. I find that the cast iron produces more of the little stuck-on bits of food that make a sauce from deglazing much better." CreationDate="2011-01-25T06:07:37.550" UserId="4289" />
  <row Id="13378" PostId="11450" Text="That is an absolutely spectacular reference! Thank you very much. I'm going to give other people an opportunity to answer, but I will accept your answer in a day if I don't get anything better." CreationDate="2011-01-25T07:35:14.053" UserId="4289" />
  <row Id="13379" PostId="11406" Text="wow, above and beyond the call of duty there!  Thanks for the experiment.  Definitely better than my experiment involving bits of cardboard and lots of alfoil...while I didn't think your method would be stable enough, you're right about the rim giving it more stability.  Looking forward to some good pies tomorrow..." CreationDate="2011-01-25T08:51:57.157" UserId="2939" />
  <row Id="13380" PostId="11448" Text="+1 Great question. I've wondered this myself." CreationDate="2011-01-25T09:45:22.560" UserId="4138" />
  <row Id="13381" PostId="651" Text="I have something similar to this http://www.amazon.co.uk/Kitchen-Craft-Ceramic-Baking-Beans/dp/B0001IWZ2W which may make it easier to check." CreationDate="2011-01-25T10:42:01.947" UserId="4486" />
  <row Id="13382" PostId="11445" Text="The last part of the first sentence got eaten by the engine because it thought it might be a HTML tag. For anyone reading this, the line ends with: `(&lt;$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it.`" CreationDate="2011-01-25T11:50:54.133" UserId="2567" />
  <row Id="13383" PostId="11441" Text="@user1575 - while we take requests for replicating recipes, we'd need a lot more detail on what this sauce is before we could do that." CreationDate="2011-01-25T12:59:03.823" UserId="1816" />
  <row Id="13384" PostId="11445" Text="I'd say the dough hooks are most likely just a selling point. They're not going to be all that useful (see actual answers), but if it came down to getting one with the dough hooks and one that didn't include them, many people would go with the dough hooks without considering that they're largely useless." CreationDate="2011-01-25T14:48:03.840" UserId="3348" />
  <row Id="13385" PostId="11133" Text="@Jefromi - I agree with you. I love cucumbers and, like tomatoes, I only buy them in the grocery store as a last resort." CreationDate="2011-01-25T14:54:07.620" UserId="2001" />
  <row Id="13386" PostId="11418" Text="Thanks, the Chorizo I've been using only has a papery skin and I'd never thought about taking it off until someone said I should. I think I'm going to stick with leaving it on." CreationDate="2011-01-25T15:06:31.110" UserId="4449" />
  <row Id="13387" PostId="11426" Text="I have seen some with the metal clips which hold the string on to the sausage, but the skin has always been papery rather than plastic." CreationDate="2011-01-25T15:07:40.267" UserId="4449" />
  <row Id="13388" PostId="11434" Text="+1 and I would love to see some video or data.  I've never assumed it meant they were done, but always linked the two in that I usually wouldn't bother checking the pasta until it was at least starting to float." CreationDate="2011-01-25T15:57:38.837" UserId="1832" />
  <row Id="13389" PostId="11428" Text="How big are they going to be?  I figure you should still cook the filling first.  If they're really tiny though, it may not matter.  Have you already made them?" CreationDate="2011-01-25T15:59:01.393" UserId="1832" />
  <row Id="13390" PostId="11453" Score="1" Text="Generally speaking, I don't think that most recipe creators measure the butter's temperature when creating/testing a recipe.  They just know that it is &quot;soft enough&quot; as you said.  I don't think you should be enforcing any temperature on yourself.  Instead, if the butter easily creams/beats, I think you're good." CreationDate="2011-01-25T16:01:01.373" UserId="1832" />
  <row Id="13391" PostId="11441" Text="I take it it's not related, in flavor, to the cinnamon flavors of Cincy chili?" CreationDate="2011-01-25T16:03:00.747" UserId="1832" />
  <row Id="13392" PostId="11406" Text="You piqued my curiosity so, naturally, I had to go ahead and do it.  I hope they work out for you." CreationDate="2011-01-25T16:41:12.790" UserId="3479" />
  <row Id="13393" PostId="11441" Text="Montgomery Inn sauce is a kansas city style sweet barbeque sauce.  I can't speak to what recipe would best mimic it - it's been a few years since I was there - but it looks like you can mail order it here: http://store.cincyfavorites.com/bbq-sauce-c28.aspx for a pretty reasonable price if you buy a lot." CreationDate="2011-01-25T17:50:26.357" UserId="4414" />
  <row Id="13394" PostId="11441" Score="1" Text="Technically this isn't &quot;restaurant&quot; mimicry but our convention has been to use that tag for recipe recreations, so I've added it for general interest.  I've also edited out the &quot;recipe request&quot; language." CreationDate="2011-01-25T18:57:35.987" UserId="41" />
  <row Id="13395" PostId="11465" Text="welcome to seasoned advice !!" CreationDate="2011-01-25T19:03:21.530" UserId="3853" />
  <row Id="13396" PostId="11455" Text="sometimes I put the butter on/near the oven if something's baking.. just takes 10 or so, but some does melt at the bottom edges" CreationDate="2011-01-25T19:13:51.417" UserId="3489" />
  <row Id="13397" PostId="11438" Score="1" Text="This is an odd question.. why freeze them? The fridge keeps them good for quite a long while without as much sacrifice to floppy goodness." CreationDate="2011-01-25T19:15:46.530" UserId="3489" />
  <row Id="13398" PostId="11439" Text="If it's a resealable bag, open it and holes (destroying the bag) could be avoided." CreationDate="2011-01-25T19:17:19.133" UserId="3489" />
  <row Id="13399" PostId="11403" Text="Yes - I love these. Saves you some money in the long term so you can use bigger/cheaper oil containers, but use less oil, and not buying aerosols is nice." CreationDate="2011-01-25T19:32:45.213" UserId="3489" />
  <row Id="13400" PostId="11404" Text="Interesting about a clear container. I like that - hadn't seen one yet." CreationDate="2011-01-25T19:33:36.757" UserId="3489" />
  <row Id="13402" PostId="11467" Score="3" Text="Perhaps, give a little more info as to what you're cooking and exactly what kind of pan you're using (Stainless Steel, Aluminum, etc?)." CreationDate="2011-01-25T20:01:11.853" UserId="231" />
  <row Id="13403" PostId="11468" Score="1" Text="+1 for preheating the pan ... that's the main key, even more so than the oil (although, the oil's important, too)." CreationDate="2011-01-25T20:21:42.787" UserId="67" />
  <row Id="13404" PostId="11465" Text="related : http://cooking.stackexchange.com/questions/7779/i-need-to-quickly-and-safely-thaw-frozen-ground-beef-what-are-my-options" CreationDate="2011-01-25T20:25:12.380" UserId="67" />
  <row Id="13405" PostId="11470" Text="wonder if a meatloaf variant would work as well?" CreationDate="2011-01-25T20:36:19.927" UserId="3489" />
  <row Id="13406" PostId="5298" Text="Actually, why not? If you have younger kids, and can afford to feed them non-stale bread, a trip to feed the ducks at a nearby pond is a worthy outing :)" CreationDate="2011-01-25T20:36:58.177" UserId="3489" />
  <row Id="13407" PostId="11467" Text="&quot;stick pan&quot;... I immediately pictured a pan made of honey. What a *wonderful* thought..." CreationDate="2011-01-25T20:49:27.570" UserId="86" />
  <row Id="13408" PostId="11468" Text="You can make sure the pan is heated enough by putting a few drops of water in it. If the pan is _not_ heated enough, the water will burn off. If it is heated just right, the water will stay in droplet form and roll around the pan." CreationDate="2011-01-25T20:59:44.643" UserId="4442" />
  <row Id="13409" PostId="11473" Text="tomato paste is made by working tomato puree in the sun until much of the moisture is removed by evaporation, or soaked into the wooden boards that its worked on.  pretty hard to make a short-cut." CreationDate="2011-01-25T21:00:37.980" UserId="3852" />
  <row Id="13410" PostId="11453" Text="Also see the answers to this question. (http://cooking.stackexchange.com/questions/11216/how-to-prepare-butter-for-baking-when-time-is-limited)" CreationDate="2011-01-25T21:01:22.910" UserId="1887" />
  <row Id="13411" PostId="11473" Score="2" Text="@boxed-dinners: I suspect that most commercially-produced tomato paste is NOT made this way. But you're spot-on with how the old-fashioned method went." CreationDate="2011-01-25T21:06:51.650" UserId="3348" />
  <row Id="13412" PostId="11472" Score="2" Text="Why wouldn't giving the flour more time to autolyze and build gluten passively help? It might not turn it into no-knead bread, but I can't believe it wouldn't have SOME effect in reducing handwork." CreationDate="2011-01-25T21:16:19.430" UserId="3348" />
  <row Id="13413" PostId="11450" Score="3" Text="That is article is way over the top and incorrect. Yes linseed or flaxseed oil is a great oil for cast iron (and Jade), but it just needs a quick high heat on the stove top. Not six, hour long session in the oven! Also cast iron has &quot;pores&quot; but they do not open when heated, in fact that's the beauty of cast iron, it does not change much when heated and cooled, hence it's ability to hold a undulating semi-matte surface and therefore be non stick! Cast iron has one of the lowest thermal expansion ratings for a kitchen safe metal, half that of stainless or aluminium" CreationDate="2011-01-25T21:26:09.533" UserId="3203" />
  <row Id="13414" PostId="11468" Score="2" Text="This article/these videos changed my understanding of how and why food sticks to stainless steel, and how to get around it.  http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" CreationDate="2011-01-25T21:39:05.303" UserId="1236" />
  <row Id="13415" PostId="11351" Text="@bikeboy389 - physics: if stone requires a long preheat to come up to temperature before putting pizza on it, it will take proportionally longer still to come back to temperature when pizza is placed on it. The only real advantage to putting pizza on a stone is moisture absorption, which can be fixed by making proper pizza dough in first place :-) You will get a higher temperature for the few minutes it takes to cook a pizza without it, use a IR thermometer to check" CreationDate="2011-01-25T21:46:37.097" UserId="3203" />
  <row Id="13416" PostId="11476" Text="A slow roast like that might give you some pretty good flavor, too." CreationDate="2011-01-25T21:49:34.950" UserId="1672" />
  <row Id="13417" PostId="9640" Text="This is a comment because its not really an answer to the question you asked. If the broth was indeed for thickening (I assume so) then you can also use a bit of flour. I know this sounds odd at fist, but if you add it early, it will help things thicken and you won't taste or feel a bit of it. You only need a tablespoon or so. Cheers to your wife for the effort either way. I hope she didn't feel like she did something terrible. I'm teaching my girlfriend to cook, and she feels bad when things don't work exactly to plan. I keep reminding her that the only way to learn is to make mistakes!" CreationDate="2011-01-25T21:50:35.043" UserId="4289" />
  <row Id="13418" PostId="11467" Score="1" Text="Related: http://cooking.stackexchange.com/questions/3338/food-sticking-to-fry-pan/3371#3371 and http://cooking.stackexchange.com/questions/3122/difference-in-technique-for-cooking-with-non-stick-and-standard-pans/3154#3154 and (offsite) http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" CreationDate="2011-01-25T22:00:35.630" UserId="1832" />
  <row Id="13419" PostId="10654" Text="Just to be clear, when you say &quot;drag the recipe&quot; are you referring to a recipe that is already on your site or any recipe on the web (aka, dragging the link to the page with the recipe)?  Thanks for your help." CreationDate="2011-01-25T22:04:39.447" UserId="1832" />
  <row Id="13420" PostId="11441" Text="I found a comment on Yelp where one reviewer described the sauce as such: &quot;It's tomato-based, thin, sweet, and must be warm to enjoy it fully. &quot; - http://www.yelp.com/biz/montgomery-inn-boathouse-cincinnati#hrid:ZWqHvHU9nXRGkRDT-TO3IQ Maybe this helps figure out the correct ingredients/ratios a bit more." CreationDate="2011-01-25T22:11:58.363" UserId="1832" />
  <row Id="13421" PostId="11441" Text="Mmm - some pictures to slurp at  http://www.roadfood.com/Forums/Montgomery-Inn-Cincinnati-BBQ-pics-m436289.aspx" CreationDate="2011-01-25T22:13:46.647" UserId="1832" />
  <row Id="13422" PostId="11449" Score="1" Text="Vegan and *fish*... that's a strange diet, I assume you mean pescetarianism minus the lacto-ovo part." CreationDate="2011-01-25T22:16:50.047" UserId="3432" />
  <row Id="13423" PostId="11351" Text="@TFD: You place great stock in thermal mass, except when you talk about the pizza cooling the stone. The thermal mass of stone will also resist cooling (and how cold is your pizza anyway? 60F?)--giving you plenty of heat to cook the pizza with the remaining heat by the far more efficient process of conduction rather than convection." CreationDate="2011-01-25T22:19:55.270" UserId="3348" />
  <row Id="13424" PostId="11351" Text="@TFD: Also, the real advantage to putting a pizza on a stone is NOT moisture absorption. If the stone is 500 degrees, and it should be, it's not going to absorb ANY moisture unless you dump a quart of water on it. The point of the stone is to cook the bottom fast using direct heat conduction, rather than waiting for the comparatively inefficient and indirect convection of hot air." CreationDate="2011-01-25T22:21:58.667" UserId="3348" />
  <row Id="13425" PostId="11477" Text="Ahh, that makes a lot of sense.  Thanks for the extra information about the anti-caking agents." CreationDate="2011-01-25T23:02:49.353" UserId="108" />
  <row Id="13426" PostId="11351" Text="@bikeboy389 If the stone resist cooling, then it is not going to be putting out enough heat to cook. Also, why not then use a slab of steel, it would hold more heat than ceramics???? A few 100kg of firebrick in a wood fired oven is the perfect pizza cooker, a couple of Kg of ceramic in a electric oven does nothing special" CreationDate="2011-01-25T23:12:35.837" UserId="3203" />
  <row Id="13427" PostId="11351" Text="@TFD: I won't argue physics with you--you don't know it and aren't listening." CreationDate="2011-01-26T00:04:21.903" UserId="3348" />
  <row Id="13428" PostId="11481" Text="Is this a question about how to preserve foods so that they'll last longer outdoors, or are you looking for a list of snacks? I'm a little uncertain as to whether or not this is actually cooking-related..." CreationDate="2011-01-26T00:21:11.763" UserId="41" />
  <row Id="13429" PostId="11482" Score="1" Text="Eggs go off quite rapidly compared to anything preserved, tinned, or in fact a lot of things.  I consider them something to keep an eye on from a &quot;going off&quot; perspective." CreationDate="2011-01-26T00:37:57.593" UserId="3432" />
  <row Id="13430" PostId="11481" Text="It's about food that does not spoil easily and can be preserved for a long time, and how to prepare it. @Aaronut" CreationDate="2011-01-26T00:42:27.347" UserId="1342" />
  <row Id="13431" PostId="11481" Score="1" Text="Are we talking about sailing for a week, or sailing for multiple months straight?" CreationDate="2011-01-26T01:18:43.647" UserId="67" />
  <row Id="13432" PostId="11481" Score="2" Text="You also might want to see my answer re: food for camping : http://cooking.stackexchange.com/questions/11087/adolescent-camping-food-menu/11137#11137" CreationDate="2011-01-26T01:21:06.237" UserId="67" />
  <row Id="13433" PostId="11481" Text="It's too broad a question to be answered here.  Search for &quot;provisioning&quot; along with sailboat or yacht or cruising and you'll get a lot of links to cruising sites and fora.  Food that works well on a sailboat is more the area of expertise of sailors than cooks." CreationDate="2011-01-26T03:07:23.380" UserId="266" />
  <row Id="13434" PostId="3506" Text="I know we're not SO, but this seems to still apply: http://meta.stackoverflow.com/questions/5280/embrace-the-non-googlers That said, this seems like the kind of info that would get out of date rather quickly." CreationDate="2011-01-26T03:55:10.400" UserId="152" />
  <row Id="13435" PostId="11467" Text="@Knives: I was imagining packaging in stores, emblazoned with a neon starburst that says &quot;STICKY!&quot;" CreationDate="2011-01-26T04:14:13.467" UserId="1672" />
  <row Id="13436" PostId="11491" Score="5" Text="-1. Sorry, but this is just a sauce thickened with corn flour, not a tomato paste. IMHO, the whole point of tomate paste is the concentration of flavour, not the consistency in itself." CreationDate="2011-01-26T11:53:24.943" UserId="3756" />
  <row Id="13437" PostId="11476" Score="1" Text="This is a great idea, I will definitely try this myself. It reminds me of drying membrillo in the oven:  http://www.cooklocal.com/?p=2396" CreationDate="2011-01-26T11:56:50.230" UserId="3756" />
  <row Id="13438" PostId="5355" Text="Isn't it true that microwaves heat up little spots much hotter then other spots. Thats why you have to leave the food inside the microwave for a while so the heat can spread through the food. The hot spots might destroy more vitamins etc. then just cooking it." CreationDate="2011-01-26T12:10:36.390" UserId="2188" />
  <row Id="13439" PostId="3689" Text="Of the avocados I squeeze, I only put back the under ripe or over ripe avocados anyway. Hopefully the next customer won't buy those either." CreationDate="2011-01-26T12:58:22.903" UserId="1347" />
  <row Id="13440" PostId="11494" Text="Dextrous malt also increases gluten formation without extra yeast." CreationDate="2011-01-26T13:14:04.697" UserId="1816" />
  <row Id="13441" PostId="11404" Text="@zanlok : yeah, once you switch to one, you won't want to go back to the many stainless steel ones.  Yes, oil should be kept away from light, but I just keep the container in a cabinet." CreationDate="2011-01-26T13:59:56.110" UserId="67" />
  <row Id="13442" PostId="10917" Score="1" Text="This worked pretty well, thanks!" CreationDate="2011-01-26T14:29:05.943" UserId="3852" />
  <row Id="13443" PostId="11476" Text="I think this is more likely to result in something the texture of fruit leather, rather than a paste.  You'd probably need to stir quite frequently to prevent an unpleasant &quot;skin&quot; from forming on top." CreationDate="2011-01-26T14:52:38.200" UserId="4504" />
  <row Id="13444" PostId="10654" Text="A recipe already on the site. If it's not there yet, you'll need to add it. If you don't want anyone else to see the recipe, you can add it as a draft." CreationDate="2011-01-26T15:01:51.843" UserId="3342" />
  <row Id="13445" PostId="11497" Score="1" Text="That is absolutely brilliant.  I'm going to be using this idea." CreationDate="2011-01-26T15:22:10.783" UserId="2832" />
  <row Id="13446" PostId="11499" Score="2" Text="This is absolutely not how one dries sausages. It's a long, slow process--if you go too fast you render the fat, or dry the outside while the inside is still moist, resulting in rot because the dry outside prevents the inside from drying properly." CreationDate="2011-01-26T15:26:21.840" UserId="3348" />
  <row Id="13447" PostId="11496" Text="What a fun question!  Thanks for asking." CreationDate="2011-01-26T16:20:45.843" UserId="1832" />
  <row Id="13448" PostId="11404" Text="After looking around a bit, Amazon only has only a few (3) clear misters, and one has no reviews. If you don't mind, I'd love to hear a recommendation if you most like a particular model?" CreationDate="2011-01-26T16:26:10.800" UserId="3489" />
  <row Id="13449" PostId="9184" Text="There shouldn't be &quot;bacteria&quot; in your yeast ... it's the yeast itself that you're using and that gets killed by too much heat." CreationDate="2011-01-26T17:42:48.343" UserId="4504" />
  <row Id="13450" PostId="5355" Text="@Barfieldmv: If you've used a lot of microwaves you probably noted that some have a more pronounced nodal behavior then others, but even in the worst case the effect is roughly one of heating half the volume (in cm scale patches). The important question is do the anti-nodes (hot spots) get hotter than they would if cooked by conventional techniques. For high water food the answer is almost certainly &quot;no&quot;." CreationDate="2011-01-26T17:45:00.197" UserId="1670" />
  <row Id="13451" PostId="7162" Text="@Noldorin - Pizza is not defined by having tomato sauce.  Pizza Bianca for example specifically does NOT include tomatoes." CreationDate="2011-01-26T17:52:23.203" UserId="4504" />
  <row Id="13452" PostId="11200" Text="I've found that the misting isn't really necessary if you're using the pan-with-water technique.  Just to warn you though... I used a cookie sheet for this and over time it had a tendency to rust, so maybe use a pan you don't care if this is its only purpose." CreationDate="2011-01-26T17:58:00.483" UserId="4504" />
  <row Id="13453" PostId="10477" Text="I have made bread with dough out of the fridge and for a small un-stuffed loaf, I formed it immediately then let it sit to re-awaken for 30 minutes before putting it in the oven.   I think this is the method that &quot;Artisan Bread in 5 Minutes a Day&quot; suggests." CreationDate="2011-01-26T18:02:44.410" UserId="4504" />
  <row Id="13454" PostId="11404" Text="@zanlok : I haven't used enough different ones to know, I'm still on my first non-stainless one, and it's held up well for two years with almost daily usage (of amateur usage, not in a restaurant).  I'll have to check the brand when I get home." CreationDate="2011-01-26T18:06:11.583" UserId="67" />
  <row Id="13455" PostId="7162" Text="@Allison: Originally, it *only* had tomato sauce, and no cheese. The Pizza Napolitan is the original form of pizza, and was made as such. I'm sure many other Italians can agree with me on this. Undoubtedly, Americans and other Non-Italians will bastardise the food at some point, but they're taking liberty in calling it 'pizza' then." CreationDate="2011-01-26T18:07:40.277" UserId="1123" />
  <row Id="13456" PostId="11500" Text="Good point -- cleaning; I'll put some through my spice grinder to help absorb the oils when I'm cleaning it." CreationDate="2011-01-26T18:13:53.123" UserId="67" />
  <row Id="13457" PostId="11476" Text="@Allison: If you get fruit leather, you're cooking it too long. The skin can be dealt with by stirring frequently (as bikeboy says), and also simply by making the layer thin enough." CreationDate="2011-01-26T18:36:04.347" UserId="1672" />
  <row Id="13458" PostId="7740" Text="This has happened to me as well! But instead I was cooking an apple cut into pieces... and it has happened with a pear as well.&#xD;&#xA;(sorry, not much help...)" CreationDate="2011-01-26T18:42:49.847" />
  <row Id="13459" PostId="11497" Text="I like the idea of portioning and freezing leftover tomato paste and always have the intention of doing it but, I'm going to honest. I admit that when I buy a 'can' of tomato paste, rather than the resealable tube, I always end up throwing away the unused tomato paste." CreationDate="2011-01-26T18:46:38.700" UserId="4118" />
  <row Id="13460" PostId="11505" Score="1" Text="If you want to learn more about enzymes, Peter Reinhart's Whole Grain Bread is a great place to start.  In it he indicates that enzyme development is the next big field of research for bakers." CreationDate="2011-01-26T18:47:19.707" UserId="1816" />
  <row Id="13461" PostId="11505" Score="3" Text="Unnecessary doesn't necessarily mean it's bad; I think the main reason food additives aren't more common among home cooks is not because there's anything wrong with using them (although some people certainly do have... aversions), but because there are so many of them and they can be difficult to understand or use correctly. Most home cooks care particularly about convenience since they aren't going to be spending all day cooking, so if you're one of them, it often pays to be open-minded." CreationDate="2011-01-26T18:56:57.263" UserId="41" />
  <row Id="13462" PostId="11449" Text="Wasn't that strange to me - and actually it wasn't all fish, just some.  Anything pumped full of antibiotics, coloring, or grown in a pen was out.  And yes, in my world: vegan + fish = pescetarian - lacto-ovo.  However I've found that to the majority of people, the first version is far easier to digest.  :-)" CreationDate="2011-01-26T19:12:37.703" UserId="4332" />
  <row Id="13463" PostId="11475" Text="This is basically the same recipe I use. My first step is to peel off tomatoes, either with boiling water or with a special italian tool: a passapomodoro (see e.g. http://www.pastorinocasa.com/passapomodori-c-27.html)." CreationDate="2011-01-26T19:16:37.603" UserId="2402" />
  <row Id="13464" PostId="11509" Score="1" Text="Well on that note, there's always fruitcake." CreationDate="2011-01-26T19:59:05.417" UserId="67" />
  <row Id="13465" PostId="11472" Text="It should also affect the flavour, shouldn't it?" CreationDate="2011-01-26T20:10:02.367" UserId="1546" />
  <row Id="13466" PostId="11494" Text="You're probably right, but it's hard for me to believe that bakers, putting so much effort, haven't found a more efficient way :)" CreationDate="2011-01-26T20:11:25.983" UserId="1546" />
  <row Id="13467" PostId="11475" Text="@mouviciel - The sieve/food mill step will remove the skin and seeds, so that's why I don't bother to peel the tomatoes before roasting (also, if the skin sticks to the roasting pan, it's not a loss since it would be sieved out anyhow)." CreationDate="2011-01-26T21:03:41.103" UserId="4504" />
  <row Id="13468" PostId="11494" Text="@Julio - well if it's a big factory bakery, they probably add the chemical improvers and most bakeries probably use kneading machines these days.  So that's where the &quot;efficiency&quot; comes in, since otherwise you're limited to a certain extent by the chemistry of the reaction." CreationDate="2011-01-26T22:32:57.937" UserId="4504" />
  <row Id="13469" PostId="11511" Text="I'm so looking forward for the sailing SE to start ! :)" CreationDate="2011-01-26T23:56:55.870" UserId="1342" />
  <row Id="13470" PostId="11511" Text="by the way... off topic: what boat model do you have ? I am looking around for a future thing to dream about." CreationDate="2011-01-26T23:58:19.767" UserId="1342" />
  <row Id="13471" PostId="11513" Text="What type of oxygen absorber was it?  Does it say on the packet?  I have seen a variety of types, some are safe some are not." CreationDate="2011-01-27T00:43:23.107" UserId="3432" />
  <row Id="13472" PostId="11513" Text="@Orbling, see updated question" CreationDate="2011-01-27T00:46:08.880" UserId="1387" />
  <row Id="13473" PostId="11513" Text="Which type does it look like from these [AGELESS absorbers](http://www.agelessoxygenabsorbers.com/AgelessFeatures.html)." CreationDate="2011-01-27T00:51:32.740" UserId="3432" />
  <row Id="13474" PostId="11513" Text="@Orbling, its the ZPT type." CreationDate="2011-01-27T00:55:18.700" UserId="1387" />
  <row Id="13475" PostId="11499" Text="thanks for the feed back...i will do more home work next time. i bought a humidifier and its set at 55%. just wondering what humidity and temperature is supposed to be at...they seem to be drying ok.." CreationDate="2011-01-27T02:53:46.440" />
  <row Id="13476" PostId="11514" Score="2" Text="It's possible that the package is made of Tyvek. Per [Tyvek's MSDS](http://msds.dupont.com/msds/pdfs/EN/PEN_09004a3580429c46.pdf), it doesn't look like it should have given off anything especially bad for you at that temperature. It only starts to burn and give off toxic gases at over 600 °F.  I'm not an expert, but it seems like this should be reasonably safe so long as you manage to avoid the package itself." CreationDate="2011-01-27T03:40:16.433" UserId="4536" />
  <row Id="13477" PostId="11467" Text="@Chad: ultra-props on that offsite link. excellent videos, sir." CreationDate="2011-01-27T04:11:07.487" UserId="3489" />
  <row Id="13478" PostId="11464" Text="Would you be able to provide a link? Thanks." CreationDate="2011-01-27T04:11:44.087" UserId="4481" />
  <row Id="13479" PostId="3124" Text="@DMA: just the right heat. see Leftium's link and those great videos" CreationDate="2011-01-27T04:13:53.927" UserId="3489" />
  <row Id="13480" PostId="3344" Text="@Haydar, as mentioned [here](http://cooking.stackexchange.com/questions/11467), see [these](http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html) videos" CreationDate="2011-01-27T04:20:34.450" UserId="3489" />
  <row Id="13481" PostId="6679" Text="+1, and I'd go from perhaps to more like &quot;definitely&quot; on the basil, tho :)" CreationDate="2011-01-27T04:22:43.480" UserId="3489" />
  <row Id="13482" PostId="10426" Text="Disagree on leaving the oil sitting there. Would be difficult to maintain the exact [right](http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html) temperature. Also, it's a safety hazard - even just the burner being on, much less the hot oil." CreationDate="2011-01-27T04:26:56.530" UserId="3489" />
  <row Id="13483" PostId="11224" Text="how is margarine unhealthy?" CreationDate="2011-01-27T04:35:24.553" UserId="3489" />
  <row Id="13484" PostId="11513" Score="1" Text="tip: let the neighbors try some, wait a day, and see how they fare =P" CreationDate="2011-01-27T04:37:13.540" UserId="3489" />
  <row Id="13485" PostId="11173" Text="looks like making this thread more guideline friendly got me a point deducted? oh well." CreationDate="2011-01-27T04:51:01.150" UserId="4323" />
  <row Id="13486" PostId="11441" Text="@chad nope, not even close. It's sweet and (vinegar) tangy, with some complex flavors I can't really put into words." CreationDate="2011-01-27T05:00:37.863" UserId="1575" />
  <row Id="13487" PostId="11473" Score="1" Text="Isn't this a recipe request?" CreationDate="2011-01-27T05:01:14.983" UserId="1601" />
  <row Id="13488" PostId="11515" Score="1" Text="the freezer may harden it too fast and have an adverse effect. have you tried another thermometer. right at 300° should do the trick, as long as you leave it there long enough for all water to cook off. some people grease the molds, too. is it possible that humidity is an issue?" CreationDate="2011-01-27T05:07:11.113" UserId="3489" />
  <row Id="13489" PostId="11515" Text="i meant after the candies had hardened, they even got sticky when stored in the freezer. it's possible humidity is an issue, because i have no idea how humidity affects hard crack candy." CreationDate="2011-01-27T05:45:53.530" UserId="4323" />
  <row Id="13490" PostId="11514" Score="4" Text="From my reading, I'd go ahead and try it as long as the packaging itself didn't get hot enough to char or melt. The active ingredient is iron, which scavanged the free oxygen by rusting. Neither can be modified by heating to only 450 degrees. The packaging is rated as food safe. So that only leaves the question of actual melt or burning. Of course, I am not a chemist or a lawyer, your mileage may vary, etc. But I would taste it and eat it myself." CreationDate="2011-01-27T08:24:43.457" UserId="1707" />
  <row Id="13491" PostId="11515" Score="4" Text="Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better." CreationDate="2011-01-27T08:27:41.503" UserId="1707" />
  <row Id="13494" PostId="11518" Text="Thanks, looks like this is the way to go." CreationDate="2011-01-27T11:51:33.630" UserId="3657" />
  <row Id="13495" PostId="11509" Text="@Joe - I remember tongue-in-cheek article close to Y2K about fruitcake being the perfect survival food.  And they can be used for boat ballast as well! :-)" CreationDate="2011-01-27T13:33:21.103" UserId="835" />
  <row Id="13496" PostId="11511" Text="@Stefano - a Bayfield 29.  Full-keel cruiser.  Is/was a good solid starting boat, may trade up as the kids get bigger." CreationDate="2011-01-27T13:34:18.793" UserId="835" />
  <row Id="13497" PostId="11515" Text="You're making candy out of crack?  Dude, get some help!" CreationDate="2011-01-27T14:10:40.520" UserId="358" />
  <row Id="13498" PostId="6161" Text="I would disagree with you that a full tang is a marker of quality, I have many extremely high quality Japenese knives that have rat tag and wooden handles. Indeed these knives are made in such a way that it is easy to change the handle should it become worn / damaged, or you simply would like a different material for the handle. I agree with everything else you said though :-)" CreationDate="2011-01-27T16:03:58.670" UserId="3178" />
  <row Id="13499" PostId="6193" Score="1" Text="You could also mention that there are carbon/stainless hybrids (carbon core, clad with stainless) which perform extremely well. Also as regards stamped knives - there is a brand/knife called the Misono UX10 that is stamped, and is exteremly high quality. The sell them in Korin in N.Y.C as well as online." CreationDate="2011-01-27T16:07:35.950" UserId="3178" />
  <row Id="13500" PostId="5124" Text="So did you make a decision yet?" CreationDate="2011-01-27T16:09:26.353" UserId="3178" />
  <row Id="13501" PostId="11473" Text="@Neil, I don't think so. I think this is a basic technique question." CreationDate="2011-01-27T17:23:46.793" UserId="1259" />
  <row Id="13502" PostId="11520" Text="I've also heard about problems with dried fruit (eg, raisins), as the sugars are more concentrated.  (but I'm not diabetic, either)" CreationDate="2011-01-27T17:57:43.273" UserId="67" />
  <row Id="13503" PostId="11216" Text="I've found melted or overly soft butter will result in very flat cookies.  But I wonder if you soften your butter in the microwave, make your batter, then chill the batter to re-firm the now incorporated butter, if it would work the same as having started with the proper consistency of butter?" CreationDate="2011-01-27T18:04:28.103" UserId="4504" />
  <row Id="13504" PostId="11481" Text="@Joe: for now, a week, but the point is that the food on the boat may be left there for the next time, so it must not spoil." CreationDate="2011-01-27T18:15:41.057" UserId="1342" />
  <row Id="13505" PostId="11528" Score="1" Text="It'd be awfully hard to leave a chicken in the oven until it caught fire. I'm pretty sure once it turned entirely black that'd be good evidence it might be overcooked :) But if I ever cooked a chicken that somehow had no juices at all, I'm pretty sure I wouldn't eat it." CreationDate="2011-01-27T19:21:20.457" UserId="3345" />
  <row Id="13506" PostId="11530" Text="Ah - this sounds like a great explanation for at least the first half of the question (what makes the juices turn clear). One thing I'm not certain of is whether or not salmonella bacteria require those *specific* proteins to survive; cooking doesn't break down *every* protein so this then becomes an issue of whether or not the salmonella bacteria either (a) starve as a result of this or (b) die at roughly the same temperature required to break down the hemoglobin." CreationDate="2011-01-27T19:25:34.163" UserId="41" />
  <row Id="13507" PostId="11527" Text="Don't forget that this site exists to help people find answers to their questions. Aaronaut asked a clear and unambiguous question. Your answer doesn't address it at all. If you have unrelated commentary, consider posting it alongside an actual answer, or in a comment to the original post." CreationDate="2011-01-27T19:39:29.097" UserId="3345" />
  <row Id="13508" PostId="2584" Score="1" Text="Heat is the key - if it hasn't set the smoke alarm off you don't have it hot enough." CreationDate="2011-01-27T19:40:55.507" UserId="4483" />
  <row Id="13509" PostId="11527" Score="1" Text="Ah, I posted half a comment by mistake. I've edited it to add the full explanation, thanks for pointing it out." CreationDate="2011-01-27T19:45:01.127" UserId="4547" />
  <row Id="13510" PostId="11520" Text="There are two issues with dried fruit. First, they are more concentrated (sugar/weight) as the water is gone. Second, a lot of dried fruit is soaked in a sugar solution before dehydration, which is done to keep it nice and soft, as well as sweeten it. If you get a chance at a health-food store, find sugar-free dried pineapple, and compare it to &quot;regular&quot; dried pineapple." CreationDate="2011-01-27T20:03:18.907" UserId="611" />
  <row Id="13511" PostId="11527" Score="1" Text="And quite a good answer it is. Downvote changed to upvote!" CreationDate="2011-01-27T20:25:01.667" UserId="3345" />
  <row Id="13512" PostId="11531" Score="6" Text="There are some who will say that cooking wine is bad right off the shelf; I think the question really is, will it go *sour*?" CreationDate="2011-01-27T20:33:36.003" UserId="41" />
  <row Id="13513" PostId="11534" Score="4" Text="Just tell it that it's the nicest dish you have ever known." CreationDate="2011-01-27T20:38:14.450" UserId="3630" />
  <row Id="13514" PostId="11534" Text="Hi rockinthesixstring, and welcome to Seasoned Advice! I'm going to suggest that you try to narrow this question down, as right now it essentially reads as a &quot;pick your favourite side dish&quot; poll.  If you can narrow this down to a fairly *specific* main dish and explain a little bit about your goals here (nutrition? presentation? flavour pairing?) then I think this would be fine to stay open." CreationDate="2011-01-27T20:39:43.250" UserId="41" />
  <row Id="13515" PostId="11534" Text="@Aaronut - I don't think the poster is looking for specific side dish suggestions, but rather how to learn about complementing main dishes.  To use an analogy, the question isn't the equivalent of &quot;which wine goes with &lt;dish&gt;&quot;, but rather &quot;how do I learn how to do wine pairings&quot;." CreationDate="2011-01-27T20:45:12.840" UserId="4504" />
  <row Id="13516" PostId="11537" Text="We do a french onion soup that uses the oven method. The onions come out absolutely beautifully with minimal work. This is the recipe we use for the soup: http://www.cooksillustrated.com/recipes/detail.asp?docid=11811" CreationDate="2011-01-27T20:45:20.967" UserId="1259" />
  <row Id="13517" PostId="11216" Text="@Alison - David's [answer](http://cooking.stackexchange.com/questions/11216/how-to-prepare-butter-for-baking-when-time-is-limited/11219#11219) links to an article indicating otherwise, unfortunately." CreationDate="2011-01-27T20:46:43.970" UserId="1601" />
  <row Id="13518" PostId="11538" Score="3" Text="I would add The Flavor Bible to this answer. It's by the same people. I got it for Christmas and can't stress how great it is for ideas. I consult it anytime I don't have a firm idea for a complete meal in my head. It's brilliant." CreationDate="2011-01-27T20:47:59.583" UserId="1259" />
  <row Id="13519" PostId="11534" Text="@aaronut, I agree with Allison. Of course, the OP could contradict me. Maybe it just needs to be tightened up a bit to make the question more obvious." CreationDate="2011-01-27T20:48:51.977" UserId="1259" />
  <row Id="13520" PostId="11534" Text="@yossarian: I'd be fine if the question were *&quot;How do I learn to complement a dish?&quot;* or better yet *&quot;Where can I learn more about food pairing and presentation?&quot;* but that isn't what the question says, particularly the last sentence." CreationDate="2011-01-27T20:52:54.523" UserId="41" />
  <row Id="13521" PostId="11537" Text="The oven idea sounds similar to baking larger batches of bacon in the oven, which definitely works well.  I'd give it a shot if you have more oven space than pan space.  A convection setting might be most effective if you plan to put in multiple trays." CreationDate="2011-01-27T20:53:33.563" UserId="4504" />
  <row Id="13522" PostId="11534" Text="No, @Allison is correct. I don't want pairing suggestions, but rather instructions on how I can enhance my side dish diversity." CreationDate="2011-01-27T20:56:45.203" UserId="4550" />
  <row Id="13523" PostId="11538" Text="I was in Chapters today looking at &quot;cook books&quot; for almost an hour. It's so overwhelming, and it's hard to figure out what a good resource is. Thanks for the direction here." CreationDate="2011-01-27T20:59:20.923" UserId="4550" />
  <row Id="13524" PostId="11534" Text="Fair enough, the edited wording looks much better to me." CreationDate="2011-01-27T21:03:55.113" UserId="41" />
  <row Id="13525" PostId="11538" Text="both those books look great, sad that I can't get them for the Kindle, but hey, you can't have everything ;-)" CreationDate="2011-01-27T21:08:52.547" UserId="4550" />
  <row Id="13526" PostId="11531" Text="Yeah, it was my first kick at the cooking-with-wine cat. My family absolutely loved the result, so I'm gunna do it more often. Maybe next time I can cook with something that will be ok for me to polish off the leftovers :)" CreationDate="2011-01-27T21:11:38.017" UserId="4550" />
  <row Id="13527" PostId="11539" Text="+1 Freezing is a great idea, thanks! As a one-person household, this would be great for me. Seems obvious now, of course. I expect ice cubes should work especially well." CreationDate="2011-01-27T21:42:27.507" UserId="1163" />
  <row Id="13528" PostId="11531" Score="2" Text="By the way, a well-corked and refrigerated bottle of regular wine will definitely keep for longer than a day. I believe reds typically keep longer than whites; I've had wine in my fridge for a week or so and still enjoyed it. (You do need to let it warm up a bit, of course.)" CreationDate="2011-01-27T21:44:32.573" UserId="1163" />
  <row Id="13529" PostId="11465" Text="Good god, is there such a thing as frozen haggis?" CreationDate="2011-01-27T21:47:13.997" UserId="4551" />
  <row Id="13530" PostId="11539" Score="2" Text="+1 for &quot;Don't buy 'Cooking Wine' brand wine.&quot; I always use Vermouth: it's good, it lasts for months, and it tastes far better than any &quot;cooking wine&quot;." CreationDate="2011-01-27T22:25:22.127" UserId="218" />
  <row Id="13531" PostId="647" Text="I have a cast iron pot I'd like to use for chili; do these same instructions apply, or should I open a separate question? I've heard that cooking beans on cast iron can be a problem, but the tradition of cooking chili in cast iron makes that seem unlikely." CreationDate="2011-01-28T00:25:51.553" UserId="1601" />
  <row Id="13532" PostId="11523" Text="30 minutes!  I can't think that would give anywhere near an authentic result.  Pizzas more than almost anything else require an inferno." CreationDate="2011-01-28T00:57:23.207" UserId="3432" />
  <row Id="13533" PostId="11528" Text="@Josh: I don't know, I've known some cooks who seemed to be able to produce dessicated chicken without even wanting to." CreationDate="2011-01-28T01:01:17.323" UserId="3432" />
  <row Id="13534" PostId="5363" Text="+1 for the sour cream.  That's key" CreationDate="2011-01-28T01:52:48.730" UserId="4239" />
  <row Id="13535" PostId="3187" Text="@Nick - Alcohol doesn't necessarily cook off, it depends on how you cook the food and for how long. Have a look at this article: [Does Alcohol Really Boil Away in Cooking?](http://www.ochef.com/165.htm)" CreationDate="2011-01-28T03:54:10.777" UserId="1601" />
  <row Id="13536" PostId="11351" Text="@bikeboy389 yeah right.... top quality comment! As I said, try it sometime!" CreationDate="2011-01-28T04:04:12.993" UserId="3203" />
  <row Id="13537" PostId="11538" Text="@rockinthesixstring, If you were to choose one, I'd get the Flavor Bible. I think it's more what you are looking for." CreationDate="2011-01-28T04:06:00.070" UserId="1259" />
  <row Id="13538" PostId="11531" Score="1" Text="@Aaronut beat me to the punch... I was going to say &quot;it can't go bad when it already is bad&quot; :)" CreationDate="2011-01-28T04:17:02.350" UserId="1393" />
  <row Id="13539" PostId="11538" Text="seconding The Flavor Bible, also got it over the holidays and think it's gonna be great for what you're trying to learn." CreationDate="2011-01-28T04:32:56.630" UserId="1236" />
  <row Id="13540" PostId="11547" Score="1" Text="It works for me, anyway.  If acidity is a problem then it's not a very significant one." CreationDate="2011-01-28T04:50:05.213" UserId="41" />
  <row Id="13541" PostId="11449" Score="1" Text="Vegan + fish isn't that weird. A major part of veganism is the health aspect, and fish is actually really good for you. I've considered it myself, it just seemed easier to not eat fish than to have to explain my reasoning constantly." CreationDate="2011-01-28T05:09:24.590" UserId="152" />
  <row Id="13542" PostId="11547" Score="1" Text="Depending on what your other options are, you might enjoy it simply because it makes some initial browning easier, before you start stewing." CreationDate="2011-01-28T05:18:50.227" UserId="1672" />
  <row Id="13543" PostId="11549" Score="1" Text="Of course, if you're already having trouble coming up with complementary dishes, putting *more* emphasis on the non-meat parts of the meal might make it even harder. (I'm not arguing with your philosophy - I cook vegetarian.)" CreationDate="2011-01-28T05:21:58.273" UserId="1672" />
  <row Id="13544" PostId="11552" Text="By 'normal/chemical yeast' do you mean baking powder/soda? Because as you said, for cakes, generally baking soda is used so as not to ferment the dough." CreationDate="2011-01-28T08:41:14.980" UserId="4283" />
  <row Id="13545" PostId="11515" Text="@RBerteig that's a good tip! should I be doing this when the candies are setting and cooling down? or only afterwards? write it up as a response so I can duly reward you." CreationDate="2011-01-28T08:57:53.163" UserId="4323" />
  <row Id="13546" PostId="11191" Text="definite good results with the almond flour. made muffins, a small cake, and breaded chicken with it. i'm making a cake with almond flour, splenda, sugar free chocolate pieces and sugar free chocolate mousse tomorrow to bring with to a friend's baby's first birthday. thanks again" CreationDate="2011-01-28T09:05:54.403" UserId="4323" />
  <row Id="13547" PostId="5355" Text="I'm more curious about the molecule level. Water molecules get super hot and have to dissipate the heat around the rest of the food. Sure this heat spreads quickly but it might just damage nutrients. This is a bit like normal radiation is mostly harmless but it might just destroy you're dna. And oxygen Ions are mostly harmless but they can damage you're cells." CreationDate="2011-01-28T09:32:53.683" UserId="2188" />
  <row Id="13548" PostId="11552" Text="@ntt yes, I meant that, unlucky I don't know too many English kitchen terms, let me study a bit and I'll fix the answer." CreationDate="2011-01-28T12:34:43.080" UserId="4026" />
  <row Id="13549" PostId="11555" Text="Broccoli and Cauliflower seem to be pretty good frozen fresh. Mixed fry vegetables are generally pretty 'soft' but can taste ok. I've no experience with frozen onions but after a while you get used to cutting them. Dip a sharp knife into some water for the fasted cutting." CreationDate="2011-01-28T12:37:24.047" UserId="2188" />
  <row Id="13550" PostId="11523" Text="Absolutely, a hot, hot oven and a good hot pizza stone will give better results than any fancy yeast." CreationDate="2011-01-28T12:57:18.660" UserId="4194" />
  <row Id="13551" PostId="11552" Score="1" Text="Great. So I'm back to the question if Pizza yeast is different than the one used for bread.. As per as your answer it's not.. which is what I was trying to get at.. Thanks!!" CreationDate="2011-01-28T13:16:37.170" UserId="4283" />
  <row Id="13552" PostId="11543" Text="Interesting question.. Which recipe do you require majoram for? Sadly I have never had a chance to get a good grip of the flavor and taste of Marjoram.." CreationDate="2011-01-28T13:22:41.550" UserId="4283" />
  <row Id="13553" PostId="11552" Text="@ntt I've updated with the official answer :-)" CreationDate="2011-01-28T13:45:02.947" UserId="4026" />
  <row Id="13554" PostId="11543" Text="Chicken marsala!" CreationDate="2011-01-28T14:05:27.893" UserId="3821" />
  <row Id="13555" PostId="11523" Text="I would hope that a good Italian pizzeria has their own yeast culture, just as a good bakery would. You could call this &quot;pizza yeast&quot;." CreationDate="2011-01-28T15:18:41.213" UserId="4214" />
  <row Id="13556" PostId="11528" Text="My mum &quot;overcooks&quot; chicken. She prefers the texture of drier meat, and the rest of the family have inherited that preference. You can get all the moisture you need from the gravy!" CreationDate="2011-01-28T15:32:32.147" UserId="4214" />
  <row Id="13557" PostId="11559" Text="+1 thanks, going to roll a dice for answer between you and Joe! ... My main gripe would be to use them and then ruin an entire load of meat... I will buy a bag tonight and try to fry a bit and see how they taste as it is only £1, if they are rubbish, I will buy larger onions from now on, if they are good - I will use frozen from now on." CreationDate="2011-01-28T15:47:49.383" UserId="4559" />
  <row Id="13558" PostId="11558" Text="+1 thanks, going to roll a dice for answer between you and Eric! ... My main gripe would be to use them and then ruin an entire load of meat... I will buy a bag tonight and try to fry a bit and see how they taste as it is only £1, if they are rubbish, I will buy larger onions from now on, if they are good - I will use frozen from now on." CreationDate="2011-01-28T15:48:09.523" UserId="4559" />
  <row Id="13559" PostId="11565" Text="+1 many thanks! I am going to try them tonight!" CreationDate="2011-01-28T15:49:16.090" UserId="4559" />
  <row Id="13560" PostId="11564" Text="Thanks for that slim. With regards to price, I'm in Canada. An entry level bottle of wine is about $12 - and the stuff that &quot;we&quot; take to dinner parties is about $25.  Whereby a 1/2 bottle of cooking wine is about $8. We're not rich, so we steer clear of anything with a price tag &gt; $40." CreationDate="2011-01-28T17:36:33.827" UserId="4550" />
  <row Id="13561" PostId="11434" Text="And even if the meat managed to be cooked without overcooking the pasta, I would have to imagine it would be very nasty.  I'm imagining some mealy-textured meat sitting in a pocket of grease and throwing up in my mouth a little." CreationDate="2011-01-28T18:29:08.540" UserId="2832" />
  <row Id="13562" PostId="11555" Score="2" Text="Fresh onions store pretty well in dry climates, longer refrigerated anywhere; they aren't generally only seasonally-available, are relatively inexpensive in small quantities (not just bulk), and don't fluctuate much in price (where I live)... so I don't see an advantage to using freezer space for onions -- even though the taste is passable, which it is. I freeze items that fit some of the above criteria. Maybe try some techniques for lessening the eyeball [burn](http://cooking.stackexchange.com/questions/567)?" CreationDate="2011-01-28T19:09:43.513" UserId="3489" />
  <row Id="13563" PostId="7669" Text="Adversely effect the flavor and remove nutrients? Wouldn't at all be my choice." CreationDate="2011-01-28T19:31:57.043" UserId="3489" />
  <row Id="13564" PostId="11571" Text="if u want the recipe let me know" CreationDate="2011-01-28T20:41:43.743" />
  <row Id="13565" PostId="11570" Text="No doubt Sean, I gotta do a bit of leg work." CreationDate="2011-01-28T21:13:50.690" UserId="4562" />
  <row Id="13566" PostId="11573" Score="1" Text="Is this about storing or making the cheese? If the former, recommend you update the title; if the latter, this might be a recipe request (or it could come under &quot;basics&quot;, like the [question on tomato paste](http://cooking.stackexchange.com/questions/11473/how-do-you-make-tomato-paste).)" CreationDate="2011-01-28T21:48:07.127" UserId="1601" />
  <row Id="13567" PostId="11545" Text="Most complete answer given the other ones I've read. Thanks for the aluminum foil idea!!" CreationDate="2011-01-28T21:55:56.317" UserId="2175" />
  <row Id="13568" PostId="11523" Text="You could, but pizza yeast in this case is referring to the kind referred to in the question. And in any case, you could probably take that pizzeria's yeast and use it to make any bread, not just pizza." CreationDate="2011-01-28T22:07:10.717" UserId="4194" />
  <row Id="13569" PostId="11583" Text="You don't want to make a non-stick pan really hot.  &quot;There’s a whole chemistry set of compounds that will come off when Teflon is heated high enough to decompose,” says Wolke. “Many of these are fluorine-containing compounds, which as a class are generally toxic&quot; (from http://goo.gl/xb7ao)" CreationDate="2011-01-28T22:09:34.103" UserId="1236" />
  <row Id="13570" PostId="11584" Text="Wow, almost the same exact post, within minutes of each other! +1 for that :)" CreationDate="2011-01-28T22:11:24.477" UserId="1236" />
  <row Id="13571" PostId="11547" Text="Thanks for all the great advice guys! I read this post yesterday and switched to cast-iron. My partner said it was the best Chilli she's ever had!" CreationDate="2011-01-28T22:32:57.380" />
  <row Id="13572" PostId="7678" Text="I'm sorry. I didn't mean to confuse or deceive. I created Inbru and I own the company. Thanks for the forum. It's a nice resource." CreationDate="2011-01-28T22:34:09.780" UserId="2636" />
  <row Id="13573" PostId="11573" Text="Thanks, I've updated the question" CreationDate="2011-01-28T22:40:40.130" UserId="4571" />
  <row Id="13574" PostId="11577" Score="1" Text="+1 on Sweet Maria's.  I've been getting my green beans from them for years.  Don't back off of roasting your own. If you use the hot air popcorn method it is really really easy, and cheap, and, as the blog I was reading when I started said, &quot;Your amateur roast will be better than most any other roasted bean you will find.&quot;  It is cheap to start and easy to do.  Go for it. The only downside is that you will, eventually, be unable to drink anyone else's coffee." CreationDate="2011-01-28T22:45:20.467" UserId="3479" />
  <row Id="13575" PostId="11567" Text="I thought about Reading Market in Philly, and there is a roaster that sells there. http://www.oldcitycoffee.com/" CreationDate="2011-01-28T22:48:09.480" UserId="3479" />
  <row Id="13576" PostId="11573" Text="fresh mozz always comes stored in water when you buy it in a punnet. have you tried that?" CreationDate="2011-01-28T22:56:12.157" UserId="4323" />
  <row Id="13577" PostId="11585" Text="The label doesn't say, actually, but it's in the fridge." CreationDate="2011-01-28T23:07:21.687" UserId="1601" />
  <row Id="13578" PostId="11577" Text="@Doug I 100% agree, that's why I couldn't *not* include the link. I've used the popcorn popper method on many occasions and it always yields great results and you can say, 'why yes, I do roast my own beans.'" CreationDate="2011-01-28T23:08:43.257" UserId="15" />
  <row Id="13580" PostId="11582" Text="I found stephen's answer to be very useful, but his answer is a very general answer that could fix a lot more problems than just scallops. i did a search and couldn't find a general question asking about correct pan heating technique. would you kindly rephrase your question to be more general so more cooks will find out about this great trick?" CreationDate="2011-01-28T23:28:13.490" UserId="4323" />
  <row Id="13581" PostId="7511" Text="Edited; Still not getting an answer as to *why* this works, perhaps a clearer title will bring more eyeballs?" CreationDate="2011-01-28T23:31:25.897" UserId="1601" />
  <row Id="13582" PostId="11575" Score="3" Text="I have found a removable &quot;crumb tray&quot; to be better than the kind that just has a hinge to open the bottom.  Then you don't have to unplug it and carry it over to the sink to clean out." CreationDate="2011-01-28T23:32:30.337" UserId="4504" />
  <row Id="13583" PostId="11589" Text="It's worth noting that toaster ovens are way less efficient to actually use as an oven (the doors never seal that well amongst other things), so I wouldn't consider this as a major feature." CreationDate="2011-01-28T23:34:40.307" UserId="4504" />
  <row Id="13584" PostId="11575" Text="Agreed, there's some designs where the bulb is protected from drippings in such a way as to make the shield uncleanable, whereafter they eventually become a dripping hazard." CreationDate="2011-01-28T23:35:03.393" UserId="15" />
  <row Id="13585" PostId="11523" Text="anything you ever wanted to know about making perfect pizza you can find here http://www.varasanos.com/PizzaRecipe.htm" CreationDate="2011-01-28T23:37:19.123" UserId="4323" />
  <row Id="13586" PostId="11589" Text="I intend to look at convection ovens too when our toaster oven goes (it's looking dodgy these days), as I think it would greatly improve its usefulness as an oven." CreationDate="2011-01-29T00:02:27.313" UserId="3348" />
  <row Id="13587" PostId="11594" Text="The existing surface is a little tacky and definitely not non-stick; I generally scrape it clean with a spatula after use, then gently wipe it with a wet sponge (maybe a little touch of soap, maybe not) then rinse and dry the pan." CreationDate="2011-01-29T01:21:05.030" UserId="1601" />
  <row Id="13588" PostId="11589" Score="1" Text="@Allison: My mother is disabled and can't use a proper oven due to insufficient strength to open the doors, so those doors that never seal properly are a top feature for her, and other elderly people I know.  Means they can continue preparing oven-cook items." CreationDate="2011-01-29T01:31:34.980" UserId="3432" />
  <row Id="13589" PostId="11464" Text="This is the one: http://amzn.com/1580081304" CreationDate="2011-01-29T02:00:50.717" UserId="4414" />
  <row Id="13590" PostId="11592" Text="i don't think you really would want to season a skillet with flaxseed oil. flaxseed oil has a really low smoke point. Wikipedia has it listed as 225F" CreationDate="2011-01-29T03:54:01.387" UserId="4323" />
  <row Id="13591" PostId="11592" Text="I remember reading something last year talking about different styles of seasoning -- basically, there's the rock-hard style they talk about in the article you linked to, but also another style where the pan's kinda sticky when cool, but gets really slick when heated up.  (so just saying; even if flax seed gives the rock hard finish, it might not necessarily be the best style of seasoning)" CreationDate="2011-01-29T04:03:26.830" UserId="67" />
  <row Id="13592" PostId="7512" Text="It's thought that these agents (also peppermint and a few other things} work by [interfering with the sensory response of bitter taste buds](http://www.pharmainfo.net/reviews/ion-exchange-resin-complexes-approach-mask-taste-bitter-drugs). It actually seems to be one of the more bizarre scientific phenomena, given that salt and bitter flavours operate on completely different taste receptors." CreationDate="2011-01-29T04:05:26.407" UserId="41" />
  <row Id="13593" PostId="9410" Text="If you have limited kitchen space, buying a pre-made crust is a good option.  It's what I used to do in university since it takes much less time/effort than dealing with dough and still ends up much nicer than frozen pizza." CreationDate="2011-01-29T09:01:16.103" UserId="4504" />
  <row Id="13594" PostId="11596" Score="3" Text="One feature you didn't mention is the &quot;bing&quot; or &quot;toast notification sound&quot;.  When I replaced a toaster oven I really missed the loss of this feature. We wanted a smaller one that took up less room because we mostly used it for toasting open face sandwiches or toast, not as a mini-oven.  Having to stand around to pay attention to when the on-light went off and the toast button popped out was really annoying." CreationDate="2011-01-29T11:37:36.403" UserId="4504" />
  <row Id="13595" PostId="11600" Score="1" Text="Have you tried making a few buns on the same day you make the pizza? I am guessing here, but I think the yeast in the dough might be a little dead after a night in the fridge." CreationDate="2011-01-29T11:54:44.063" UserId="3756" />
  <row Id="13596" PostId="11579" Score="2" Text="This post should probably be a community wiki article, since it is looking for a list of subjective recommendations, rather than a specific answer." CreationDate="2011-01-29T12:07:30.123" UserId="4504" />
  <row Id="13597" PostId="6845" Text="I know numerous non-vegans (myself included) who really like the cupcakes out of this book." CreationDate="2011-01-29T12:22:09.533" UserId="4504" />
  <row Id="13599" PostId="11600" Score="1" Text="@Henrik - Yeast doesn't die in the cold, it just goes dormant.  I do let the dough re-warm to room temperature, but maybe that's not long enough?" CreationDate="2011-01-29T12:36:28.973" UserId="4504" />
  <row Id="13600" PostId="11605" Text="I don't understand how the &quot;fermentation&quot; makes for bad bread.  It's only overnight in the fridge, and I've made plenty of bread that actually calls for an overnight rest in the fridge.  Why is pizza dough different in this respect?  Or if it's not, and your subsequent comment seems to suggest that, why isn't it working for me?" CreationDate="2011-01-29T14:45:53.543" UserId="4504" />
  <row Id="13602" PostId="11351" Text="OK, last try then. A simple test. Heat a stone and a thin tray to 500 degrees in the oven. Pull them out on the counter, put a pizza on each, and leave it. Which pizza will cook the most in 10 minutes? The one on the stone will cook more because there is more heat retained in the stone (thermal mass) that can be transferred to the pizza. If you can't grasp this, I can't help you. Even in the oven, your tray with no thermal mass will cool from the pizza and require reheating by convection (slow), while the stone can reheat the surface touching the pizza by conduction (fast)." CreationDate="2011-01-29T15:27:03.407" UserId="3348" />
  <row Id="13603" PostId="11596" Text="@Allison : they make ones that don't do that?  I guess I'm lucky enough to not have run into one of those yet, as I agree, that'd really suck." CreationDate="2011-01-29T16:09:20.977" UserId="67" />
  <row Id="13605" PostId="11607" Text="Hey there - recipes are off-topic here although we do have some guidelines for [culinary uses questions](http://meta.cooking.stackexchange.com/q/740/41) (mainly, how to use esoteric or waste ingredients).  Wine isn't exactly a rare ingredient but, fortunately, this does have a very simple and straightforward answer." CreationDate="2011-01-29T17:03:44.517" UserId="41" />
  <row Id="13606" PostId="11594" Text="@bikeboy389 - Sounds like good advice; do you want to edit this into your answer before I check it as the &quot;accepted&quot; answer?" CreationDate="2011-01-29T17:05:58.900" UserId="1601" />
  <row Id="13607" PostId="11607" Score="4" Text="Since this doesn't answer the question I'll post it as a comment - if you're having a hard time thinking of what to do with it, until you need it again you can freeze the wine in ice cube trays and store in a zip-top bag once frozen, then portion the cubes into your meals as needed!" CreationDate="2011-01-29T17:06:16.027" UserId="1236" />
  <row Id="13608" PostId="11598" Text="I'm going to try [bikeboy](http://cooking.stackexchange.com/questions/11592/stripping-seasoning-from-cast-iron/11594#11594)'s answer, then do this if the above doesn't work for me." CreationDate="2011-01-29T17:07:01.287" UserId="1601" />
  <row Id="13609" PostId="11592" Text="@Chicken Pie, actually flaxseed oil is a good oil to use depending on the kind of finish you want (as Joe alluded to), read the linked article for some more details as to why.  The low smoke point is a benefit when seasoning (Sheryl goes into detail as to why it's not detrimental and you actually want to exceed the smoke point of any oil when seasoning)" CreationDate="2011-01-29T17:09:27.427" UserId="1236" />
  <row Id="13610" PostId="11612" Text="Would it be more effective to do this the night before, in advance of putting it in the fridge?  What is it about the ratio of ingredients in pizza dough that leads it to exhaust the food where bread dough intended for overnight rise doesn't do this?  Just wondering what I might be able to tweak that would make my dough good for both purposes." CreationDate="2011-01-29T17:19:28.950" UserId="4504" />
  <row Id="13611" PostId="11612" Text="As to making your new bread with the pizza as a starter, you could start it any time--though a slow rise over night is always nice. I don't think there's anything intrinsic to pizza dough that lets it get exhausted where bread wouldn't. I think the problem is that you've let the dough rise at least once in the making of the pizza, and then you're asking it to rise more when you make bread with it. I imagine that if you took a regular bread and had it rise three or four times you'd find it rose poorly and left you with a dense loaf." CreationDate="2011-01-29T17:25:31.327" UserId="3348" />
  <row Id="13612" PostId="11594" Text="Do you recommend cleaning the pan again after it comes out of the oven and cools?" CreationDate="2011-01-29T17:27:32.120" UserId="1601" />
  <row Id="13613" PostId="11600" Score="3" Text="Have you ever tried baking the leftover dough immediately? Does it still turn out terrible?" CreationDate="2011-01-29T17:58:53.517" UserId="2569" />
  <row Id="13614" PostId="11615" Text="Yeah, almonds are *the* easiest nut to blanch. Try cleaning a pound of hazelnuts sometime. (Although the baking soda method does make it easier.)" CreationDate="2011-01-29T18:03:12.187" UserId="2569" />
  <row Id="13616" PostId="11594" Text="@Neil: It wouldn't hurt to give it a rinse after. Just make sure you dry it very well--towel dry then heat it a bit." CreationDate="2011-01-29T19:34:06.660" UserId="3348" />
  <row Id="13617" PostId="11594" Text="Wouldn't there be residue from the stuff that burnt off? Or am I misunderstanding the process?" CreationDate="2011-01-29T19:36:09.720" UserId="1601" />
  <row Id="13620" PostId="11594" Text="It depends. When you overheat oil, you don't always get burnt stuff like ash--you just burn on the oil by cooking away any water. This is what's at the heart of seasoning a pan. Now if there are biological elements (food, for example) stuck on the pan, they might well burn up and leave some ash. And you'd want to get rid of that." CreationDate="2011-01-29T19:43:19.083" UserId="3348" />
  <row Id="13623" PostId="11531" Text="Bought a nice Merlot today.  Gonna try it with my chicken tomorrow night. :)" CreationDate="2011-01-29T21:25:34.877" UserId="4550" />
  <row Id="13624" PostId="11555" Text="@zanlok, where I live it's quite frequent for onions to either be mouldy already when purchased or to develop mould within a week. On short timescales it's not a big deal - just discard the outer layer or two - but for storage frozen onions have an advantage here." CreationDate="2011-01-29T21:32:00.327" UserId="4590" />
  <row Id="13625" PostId="11555" Text="ok... had them... and mixed feelings.... when fried up, they really do not taste as good - texture and taste... however as they were already friend, I decided to use them anyway... threw in the minced beef and spices, and honestly, I wouldn't of known the difference, so, I would NOT use them for anything where onions are important e.g. as a side with things, but as an ingredient, I think they are a good lazy substitute." CreationDate="2011-01-29T21:37:49.553" UserId="4559" />
  <row Id="13626" PostId="11558" Text="Thanks, and FYI, made a comment above after trying... mixed feelings!" CreationDate="2011-01-29T21:38:15.480" UserId="4559" />
  <row Id="13627" PostId="11571" Text="I'd love the recipe :)" CreationDate="2011-01-29T21:49:52.887" UserId="2928" />
  <row Id="13628" PostId="11615" Text="Hm. When I did my quick google search I never came across step 2. Fortunately they taste alright still and I was going to blend them up. Thanks." CreationDate="2011-01-29T21:59:13.810" UserId="4303" />
  <row Id="13631" PostId="11612" Text="For a normal bread, I'd do one rise in the bowl, and then a second rise when formed.  Since I don't do the second rise for pizza dough (I use it after the first rise), the next-morning-bread should only be getting 2 rises total." CreationDate="2011-01-29T23:55:29.277" UserId="4504" />
  <row Id="13632" PostId="11630" Score="2" Text="I'm not familiar with hemp milk, but I'd test the seeds... Do your hemp seeds smell rancid if you just crush a few to release the oils? Smell is one of the ways our bodies determine whether or not food is safe to eat, so when in doubt, trust your nose." CreationDate="2011-01-30T00:22:19.147" UserId="4504" />
  <row Id="13633" PostId="11638" Score="1" Text="On a similar note I have always made instance hot-chocolate with milk. This works even when the instance mix contains its own powdered milk." CreationDate="2011-01-30T00:28:09.743" UserId="1670" />
  <row Id="13635" PostId="11555" Text="I've personally never tried onions from frozen (I'd be afraid they've give out too much liquid as they defrost), but if you still have any left, you might try them in an application where you're slowly cooking them and not trying to brown them, and see if they do any better in that application." CreationDate="2011-01-30T01:47:02.863" UserId="67" />
  <row Id="13636" PostId="11598" Text="@Neil : good plan -- if the pan's not in bad shape (trust me, I've seen some pretty ugly pans), you can just keep adding layers of seasoning ... stripping the seasoning is a last resort." CreationDate="2011-01-30T01:49:16.480" UserId="67" />
  <row Id="13638" PostId="11145" Score="1" Text="@bruce - maple cookies (made with either high quality maple syrup or maple sugar) with real bacon crumbles mixed in and small piece of salty, thick-sliced bacon on top are *delicious*!" CreationDate="2011-01-30T02:45:06.120" UserId="1236" />
  <row Id="13639" PostId="11639" Text="funny2 - I always put ketchup in the fridge, but always put soy sauce in the cupboard - never thought of this!" CreationDate="2011-01-30T04:22:29.110" UserId="4483" />
  <row Id="13640" PostId="11577" Text="mfg, what a great start. Thanks very much. I'm super close to Chestnut Hill so that will be my first stop. I put the word out to some friends locally and they recommend Joe's http://www.phillyfairtrade.com/    I guess he had a coffee shop but went into roasting full time and supplying Fair Trade coffee to local houses.   And I was wondering why popcorn poppers where appearing in my search for roasters! I can't wait to pass that along... Thanks for all the great links and tips." CreationDate="2011-01-30T05:03:38.200" UserId="4562" />
  <row Id="13641" PostId="11646" Text="I thought it might be broken down by the heat, like Vitamin C, but I couldn't find anything about that (and I did find one source saying that it's fairly stable with high heat)." CreationDate="2011-01-30T06:25:09.387" UserId="152" />
  <row Id="13643" PostId="11505" Text="It's easy to try to go &quot;anti-additives&quot;, but many additives were created and are used for legitimate purposes. It's overuse of additives that is a problem. Bread improver smoothes the texture of the loaf and makes the yeast reaction more predictable, both of which make it more likely the bread will last more than 24 hours." CreationDate="2011-01-30T08:10:09.623" UserId="4120" />
  <row Id="13646" PostId="11644" Score="2" Text="In addition to Aaronut's answer, tempered chocolate is generally smoother, glossier, and 'snaps' better." CreationDate="2011-01-30T10:53:28.973" UserId="4194" />
  <row Id="13647" PostId="10655" Text="Baking recipes that don't specify type of butter should be assumed to mean &quot;unsalted&quot;, much like the egg size is assumed to be large." CreationDate="2011-01-30T13:41:58.017" UserId="4504" />
  <row Id="13648" PostId="11612" Text="It's possible that I'm wrong about the issue, but that's all the answer I've got. Hopefully someone with more bread knowledge will duck in here and help out." CreationDate="2011-01-30T14:41:39.760" UserId="3348" />
  <row Id="13650" PostId="11647" Score="1" Text="Well, the obvious question is, are you using the same recipe or something different? There are many different cake batter recipes, all with different proportions of eggs to butter to flour, which will obviously result in different consistencies." CreationDate="2011-01-30T14:49:48.410" UserId="4194" />
  <row Id="13651" PostId="11650" Score="2" Text="Chocolate bars tend to contain a high amount of lecithin as a preservative, which raises the melting point; that's probably why yours didn't melt straight up." CreationDate="2011-01-30T15:37:38.993" UserId="41" />
  <row Id="13653" PostId="3935" Text="I believe that for all practical purposes this is identical to the question about brown sugar; technically they are different types of sugar but the answers would be exactly the same. Please comment/reply if you believe there to be a significant difference between this question and the dupe." CreationDate="2011-01-30T15:54:44.377" UserId="41" />
  <row Id="13654" PostId="11646" Text="@Brendan: It wouldn't be heat, because the frozen kind is fine and mangoes (and all fruits) are also blanched before being frozen.  I suspect, but can't verify, that it's more to do with the fact that this pulp is a by-product of juice processing and all of the Vitamin A has simply been extracted already." CreationDate="2011-01-30T16:01:23.107" UserId="41" />
  <row Id="13655" PostId="11646" Text="@Aaronut: It seems like the way to verify that would be to check if other vitamins also seem to have been extracted away - assuming the other vitamins are also in the juice." CreationDate="2011-01-30T16:08:07.047" UserId="1672" />
  <row Id="13656" PostId="11649" Text="I've never seen a &quot;brown sugar disc&quot; in a cook shop before - may be there isn't the demand in my area..." CreationDate="2011-01-30T16:14:00.207" UserId="771" />
  <row Id="13657" PostId="11646" Score="2" Text="@Jefromi: It's a little bit more complicated than that; commercial juicing is significantly more involved than juicing an orange or mango at home.  There are all sorts of chemical, physical, and even microbial treatments that happen to both the juice and the pulp. The plant may be deliberately extracting a specific vitamin from the pulp to put into the juice. Maybe not - again, this is nothing but speculation - but the presence of other vitamins doesn't *necessarily* preclude that explanation." CreationDate="2011-01-30T16:19:44.900" UserId="41" />
  <row Id="13658" PostId="11599" Text="One plus to Adagio is if you buy enough the shipping is free." CreationDate="2011-01-30T16:33:16.483" UserId="4306" />
  <row Id="13660" PostId="3935" Text="@aarornut To me, brown sugar is Demerara sugar (which stores no problem in a normal sugar jar), but it appears that after reading that other question that this is one of those cases where differnt countries call different things by the same name." CreationDate="2011-01-30T17:24:47.683" UserId="771" />
  <row Id="13661" PostId="11656" Text="I'd think you should buy some of the same shapes that you see in the salads you like... you could go find a chart of pasta shapes online and figure out a name, perhaps? Or do you mean you're cooking the *same shapes* and they somehow get thinner?" CreationDate="2011-01-30T20:47:56.677" UserId="1672" />
  <row Id="13662" PostId="11661" Score="3" Text="Hi Bart, welcome to Seasoned Advice and thanks for your answer!  In the future, please provide context for links that you post and try to summarize or quote the relevant parts, as described on our [How To Answer](http://cooking.stackexchange.com/questions/how-to-answer) page (3rd section from the bottom).  Most of our visitors come from Google searches, so it is most helpful if answers are (mostly) self-contained and don't require people to click through to another site." CreationDate="2011-01-30T20:58:35.670" UserId="41" />
  <row Id="13664" PostId="11664" Text="I'm an ex-veggie, please excuse what might seem a simple question to others!" CreationDate="2011-01-30T22:24:00.237" UserId="4598" />
  <row Id="13665" PostId="4914" Score="1" Text="Don't use cheap saffron. Also, fine dinning restaurants will in a dry pan roast the saffron on the stove top until the richness of the aroma develops. This doesn't help color and might even take away from the color but it certainly adds depth and complexity to the the saffron. If you do use high quality saffron, make sure not to use too much because the final dish will taste medicinal." CreationDate="2011-01-30T23:19:49.260" UserId="4039" />
  <row Id="13666" PostId="2182" Text="I have to agree with this. I have seen a Korean eat homemade Kimchi make from turnips that after six months in the fridge smelled foul." CreationDate="2011-01-30T23:27:00.190" UserId="4039" />
  <row Id="13667" PostId="508" Text="The key between 'The Joy of Cooking' and 'The New best Recipe' is that every every recipe in both cookbooks work every time, however, the quality of the finished dishes from 'The New Best Recipe' always are much better than 'The Joy of Cooking'." CreationDate="2011-01-30T23:32:07.830" UserId="4039" />
  <row Id="13668" PostId="11586" Text="Nice (with eleven more to go)" CreationDate="2011-01-30T23:33:07.177" UserId="641" />
  <row Id="13669" PostId="1757" Text="That was my second cookbook I owned after 'The Yan Can Cookbook.' Good choice!" CreationDate="2011-01-30T23:34:23.617" UserId="4039" />
  <row Id="13670" PostId="11583" Score="1" Text="If you read the article, you will notice that the danger point for teflon is 500 degrees Fahrenheit, which is beyond the smoke point of almost all cooking oils. As long as the oil does not smoke, you are OK." CreationDate="2011-01-31T00:23:24.740" UserId="4558" />
  <row Id="13671" PostId="11665" Text="This is more or less what I would recommend, make [chicken fried rice](http://www.google.co.uk/#hl=en&amp;xhr=t&amp;q=chicken+fried+rice&amp;cp=8&amp;pf=p&amp;sclient=psy&amp;aq=0&amp;aqi=&amp;aql=&amp;oq=chicken+f&amp;pbx=1&amp;fp=7fec747829b3f1f5)." CreationDate="2011-01-31T01:01:04.363" UserId="3432" />
  <row Id="13672" PostId="11666" Score="1" Text="Lamb is one of the few meats that taste and eats even better when well done (referring to free range grass feed or wild lamb)" CreationDate="2011-01-31T01:09:55.007" UserId="3203" />
  <row Id="13673" PostId="11351" Text="@bikeboy Yes of course a stone will be hotter for longer than a tray out of the oven. But that's apples to oranges. How about a slab of steel the same weight as the stone? The stone in the oven holds more heat than a then steel tray than a piece of thin steel. The thin steel conducts heat nearly instantly. i.e. at the rate the oven can produce radiant heat, while the stone will take long time to recover to max temperature, and hence makes no real difference to the base of the pizza other than moisture absorption. You would need 10's of kG of stone to make a real difference" CreationDate="2011-01-31T01:21:31.210" UserId="3203" />
  <row Id="13674" PostId="11351" Text="@bikeboy A quick google of &quot;pizza stone&quot; gives the main reasons &quot;even heat distribution across the pizza base&quot; and &quot;extraction of moisture&quot;. The first is debatable given normal radiant heat thermodynamics of an enclosed space, and the second is obvious given that's it's stone, but shouldn't be necessary if you make the dough right -  it's just another marketing thing - someone makes a nice income selling something nobody really needs" CreationDate="2011-01-31T01:28:00.497" UserId="3203" />
  <row Id="13675" PostId="11583" Text="Walter, I have to disagree.  First, if you're heating it without oil (which is bad anyway, but I know a *lot* of people who do it), it says: &quot;In GHRI’s tests, each of the three empty nonstick pans we heated on high reached temperatures above 500 degrees in less than five minutes — and the cheapest, most lightweight pan got there in under two minutes. Even pans with oil in them can be problematic; our cheapest pan zoomed to more than 500 degrees in two and a half minutes.&quot;  Also on page 3 it says: &quot;Most nonstick manufacturers, including DuPont, now advise consumers not to go above medium.&quot;" CreationDate="2011-01-31T03:39:28.477" UserId="1236" />
  <row Id="13676" PostId="11583" Text="Most importantly, it says &quot;Don’t broil or sear meats. Those techniques require temperatures above what nonstick can usually handle.&quot; - if you're getting a good sear on scallops in 30 seconds a side, your pan is WAY too hot for nonstick.  A pan with 2 tbsp of oil (see their chart on page 2) became over 500 degrees in less than 3 minutes on high heat; an empty pan took under 2 minutes.  I simply don't see the point of risking any chemical issues with a nonstick when you could accomplish the same thing, with no health concerns, using a stainless steel or cast iron pan." CreationDate="2011-01-31T03:40:03.233" UserId="1236" />
  <row Id="13677" PostId="11592" Text="In the article/comments she writes &quot;I use oven cleaner with lye.&quot;" CreationDate="2011-01-31T03:43:29.577" UserId="1870" />
  <row Id="13678" PostId="11583" Text="Sorry to have so many comments here, but I wanted to make sure my facts were straight.  Another article (http://goo.gl/qu7NJ) brings the &quot;danger&quot; number from 500°F to 446°F by DuPont's tests - and has a nonstick pan reaching over 700°F in under 5 min.  A third article says &quot;According to peer-reviewed studies as reported by the EWG, nonstick cookware, including Teflon, begins outgassing particles at 396°F&quot; (http://goo.gl/ZRyM).  I tend to trust the EWG's recommendations/numbers (http://www.ewg.org/reports/toxicteflon) more than the first and second." CreationDate="2011-01-31T03:58:11.080" UserId="1236" />
  <row Id="13679" PostId="11583" Text="I understand the home cook's desire to use nonstick because it's easier, but I don't think the risk is worth the reward.  Cook a few proteins in a stainless steel pan 5 or 6 times and you'll learn very quickly how to make it act like a nonstick pan, without any risk.  Personally, I feel much safer staying away from non-stick except for a few applications, like a quick egg/omelette breakfast, and I keep my burners at medium or lower for that." CreationDate="2011-01-31T03:58:52.080" UserId="1236" />
  <row Id="13680" PostId="11659" Score="2" Text="If he's trying to recreated pasta salad from shops, odds are, making your own pasta isn't going to do it.  At the very least, you'd need a pasta extruder to get most shapes used for pasta salads, as you most don't use rolled pasta." CreationDate="2011-01-31T05:40:02.230" UserId="67" />
  <row Id="13681" PostId="11672" Score="2" Text="Calcium is in an ionic form when dissolved in the milk fat and behaves differently to a solid metal. In addition to this the ratio of metal to non metal is a factor - you can actually put foil in the microwave, for example a meat pie that commonly comes in a foil container - this is able to be heated because there is enough water molecules in the pie to absorb the energy from the microwave" CreationDate="2011-01-31T05:47:03.767" UserId="4602" />
  <row Id="13682" PostId="11672" Text="If you read the comments on the question you link to, the conclusion seems to be that there's something going on besides simple mineral content." CreationDate="2011-01-31T06:10:05.170" UserId="1672" />
  <row Id="13683" PostId="11673" Text="Thanks! Just the explanation I was looking for." CreationDate="2011-01-31T07:27:31.473" UserId="702" />
  <row Id="13684" PostId="11605" Text="@Allison I've updated the answer." CreationDate="2011-01-31T07:59:12.917" UserId="4026" />
  <row Id="13685" PostId="11221" Text="considering i made perfect hollandaise more than once (consistency, flavour, the works) i reckon it ought to be a duplicable process, unless hollandaise is somehow outside the realm of science. from what you're saying aaronut, sounds like the temperature of the butter must be the key." CreationDate="2011-01-31T08:40:40.367" UserId="4323" />
  <row Id="13686" PostId="11227" Text="no worries. and Henrik, i definitely have made hollandaise by hand, and will again, but when i'm the lone cook in a cafe with 20 tables, stopping everything and getting out the whisk just isn't an option." CreationDate="2011-01-31T08:44:01.923" UserId="4323" />
  <row Id="13687" PostId="11673" Text="This is the same reason why the iron in meat or green vegetables doesn't cause lightning bolts in the microwave. It's only elemental conductive metals which cause problems." CreationDate="2011-01-31T10:00:39.387" UserId="539" />
  <row Id="13688" PostId="11638" Score="2" Text="Or strong latte, depending on how much instant coffee you add &lt;shrug&gt;" CreationDate="2011-01-31T10:23:40.067" UserId="4214" />
  <row Id="13689" PostId="11675" Text="Before you or anyone else can asnwer this question reliably, you would need to know exactly what type of &quot;plastic&quot; is used for the packaging. Food safe in the freezer or at room temperature doe not mean food safe at higher temperature, as you of course know." CreationDate="2011-01-31T10:42:18.967" UserId="4558" />
  <row Id="13690" PostId="11681" Text="Thanks. I don't have many other options for pans that have a wide enough bottom. I have an aluminum stock pot, but the sides are too high. I have a 12 inch saute pan, but the sides are too low." CreationDate="2011-01-31T12:51:00.540" UserId="1480" />
  <row Id="13691" PostId="11681" Text="how are the sides too high? I guess you mean difficult to get food in/out with the high sides?" CreationDate="2011-01-31T13:00:45.230" UserId="3853" />
  <row Id="13692" PostId="11681" Text="Also, hello from a B-more transplant, hun. Lived in Charles Village for many years - worked in Federal Hill..." CreationDate="2011-01-31T13:03:09.920" UserId="3853" />
  <row Id="13693" PostId="11681" Text="It's probably worth buying a super-cheap aluminium or steel pan for the purpose. It will get ugly, but it won't matter. A purpose made pan with a correctly fitted deep fat frying basket will be safer too." CreationDate="2011-01-31T13:36:18.440" UserId="4214" />
  <row Id="13694" PostId="11666" Text="@TFD Not sure I agree with that. Rare lamb chops are a beautiful thing. Slow cooked beef is a beautiful thing. Pork needs to be well cooked." CreationDate="2011-01-31T13:39:23.100" UserId="4214" />
  <row Id="13695" PostId="11647" Score="2" Text="And how did your mom measure her flour?  My mom always used 'spoon and sweep'.  I'm lazy, and go for 'scoop and shake' which leads to significantly different amounts: http://www.melskitchencafe.com/2011/01/kitchen-tip-measuring-flour.html" CreationDate="2011-01-31T13:46:50.593" UserId="67" />
  <row Id="13696" PostId="11681" Text="Yes -- difficult to get food in and out. I don't deep fry much, so I'm not looking for any more equipment here. (You know if you say &quot;hon&quot; now, you need to pay Denise Whiting (Cafe Hon) royalties)." CreationDate="2011-01-31T14:14:54.850" UserId="1480" />
  <row Id="13697" PostId="11673" Text="I'm by no means a chemist, but wouldn't the calcium ions and phosphate dissociate in solution? Obviously the important thing is that the calcium is ionized, not a piece of metal with a conduction band. I guess you're using &quot;bonded&quot; in the ionic sense, i.e. without meaning that the components are actually physically connected?" CreationDate="2011-01-31T14:56:47.823" UserId="1672" />
  <row Id="13698" PostId="11666" Text="I agree, slim. I don't like my lamb as rare as my beef, but I do like it pink. Well done lamb toughens up just like beef." CreationDate="2011-01-31T15:00:05.953" UserId="4194" />
  <row Id="13699" PostId="11686" Text="Even if you go to a professional place, the person working that day might not be experienced; one of my friend had a sushi knife butchered at a place he had been going to for years -- the normal knife guy wasn't working that day, and the person doing the sharpening ground down both sides." CreationDate="2011-01-31T15:08:32.763" UserId="67" />
  <row Id="13700" PostId="11592" Text="Some of the answers allude to this, but nobody has said it explicitly: There is a big difference between &quot;stripping&quot; the pan, and simply cleaning it. Most times, you just want to clean it off, and on occasion you will re-season it. Stripping the pan down to bare metal is much more drastic measure, that you generally only want to do when a pan is in very bad shape as a result of poor cleaning over a long period of time." CreationDate="2011-01-31T15:14:00.447" UserId="4289" />
  <row Id="13701" PostId="11686" Text="You can learn to sharpen your own knife quickly and cheaply. Your results will be as good as a professional if you take your time. Then you don't have to worry about someone else messing it up. A good whetstone will cost you under $50, and then you are set for years." CreationDate="2011-01-31T15:45:15.570" UserId="4442" />
  <row Id="13702" PostId="11676" Score="1" Text="Or treat it like a cup of cocoa and make a slurry with cold milk first." CreationDate="2011-01-31T15:55:29.333" UserId="41" />
  <row Id="13703" PostId="11680" Text="I assume that you're referring to their enameled cast iron.  If that's incorrect, please edit the question accordingly." CreationDate="2011-01-31T15:58:28.097" UserId="41" />
  <row Id="13704" PostId="11675" Score="2" Text="Sure, it will help keep all the growth hormones and antibiotics locked in for added... um.. freshness?" CreationDate="2011-01-31T16:44:03.757" UserId="1393" />
  <row Id="13705" PostId="11675" Text="@Michael: They actually [claim not to use growth hormones](http://fosterfarms.com/faq/raise.asp). Antibiotics, they're considerably more weaselly about..." CreationDate="2011-01-31T16:58:06.907" UserId="41" />
  <row Id="13706" PostId="11626" Text="Hi Walter - just FYI, answers here are normally sorted by score rather than chronologically, so there's no concept of a *previous* answer.  I've edited this post to reference the answer I think you were referring to." CreationDate="2011-01-31T17:56:59.570" UserId="41" />
  <row Id="13707" PostId="11635" Text="This is true, although rather wasteful and a pretty inefficient way to obtain vinegar..." CreationDate="2011-01-31T17:58:18.743" UserId="41" />
  <row Id="13708" PostId="11675" Text="@aaronut - well, true, I don't know much about Foster Farms in particular, but have a read through Eating Animals (http://amzn.to/hK0Dik) some time. Factory poultry farms are some frightening places in many ways." CreationDate="2011-01-31T18:02:18.073" UserId="1393" />
  <row Id="13709" PostId="11695" Text="That's probably right, if you don't mind, I'd like to rephrase my question to say, &quot;except for Bob's answer, what's the 3 most important things to worry about when making coffee via this technique&quot;" CreationDate="2011-01-31T18:18:15.027" UserId="2467" />
  <row Id="13710" PostId="11695" Text="Maybe I'll just wait to see if someone else answers (thanks for the edit too)" CreationDate="2011-01-31T18:21:07.347" UserId="2467" />
  <row Id="13711" PostId="11694" Text="This sounds like &quot;manual drip&quot;, so I've edited your question a bit." CreationDate="2011-01-31T18:22:38.453" UserId="2047" />
  <row Id="13712" PostId="11694" Text="It's actually more commonly called a [drip brew](http://en.wikipedia.org/wiki/Drip_brew), although technically a funnel could refer to a percolation method as well." CreationDate="2011-01-31T18:26:33.423" UserId="41" />
  <row Id="13713" PostId="11694" Score="1" Text="I also wouldn't ask people to pick 3, because that just encourages people to focus on ranking as opposed to explaining.  I'm kind of interested in the answers myself, so I took away the &quot;top 3&quot; reference in addition to tidying up some of the terminology." CreationDate="2011-01-31T18:28:08.413" UserId="41" />
  <row Id="13714" PostId="11694" Text="@aaronut, isn't that just going to encourage people to answer in the form of a list?" CreationDate="2011-01-31T18:34:54.237" UserId="2467" />
  <row Id="13715" PostId="11696" Text="There are some good answers on a similar question: http://cooking.stackexchange.com/questions/11526/is-until-juices-run-clear-a-valid-test-for-poultry-doneness-why-or-why-not" CreationDate="2011-01-31T18:49:16.647" UserId="2047" />
  <row Id="13716" PostId="11698" Text="Can't put this as an answer since it's just anecdotal heresay, but when I go to the local convenience store, they have a giant vat of unrefrigerated pickles that's probably been there for years, if that helps.  If it was dangerous I'd think the health inspector would shut them down." CreationDate="2011-01-31T18:53:22.100" UserId="1236" />
  <row Id="13717" PostId="11694" Text="@Peter: I wouldn't think so, since you've already pretty much given the list.  Asking explicitly for an explanation certainly couldn't hurt though, assuming that's what you want.  (It is your question after all, not mine, but based on your comments to Bob, I'm assuming you want more than a point-form answer)." CreationDate="2011-01-31T19:02:49.823" UserId="41" />
  <row Id="13718" PostId="11693" Text="This sounds reasonable. Do you have a reference for the oxidation hypothesis?" CreationDate="2011-01-31T19:09:26.907" UserId="4442" />
  <row Id="13719" PostId="11466" Text="I went for the sausages instead. We'll save the haggis for when I've got time to defrost. Thanks for the pointer" CreationDate="2011-01-31T19:42:04.710" UserId="4498" />
  <row Id="13720" PostId="11681" Text="I do deep fry in mine, and Eric is correct - it is somewhat detrimental to the appearance of the enamel, though I don't think it actually damages anything. A good scrubbing with Barkeeper's Friend helps." CreationDate="2011-01-31T20:48:32.907" UserId="1393" />
  <row Id="13721" PostId="10066" Text="you may also use woman's nylon tights for filtering, works like a charm" CreationDate="2011-01-31T21:25:41.570" UserId="4621" />
  <row Id="13722" PostId="11693" Score="2" Text="Sure, lots of sites on canning techniques say something similar. Here's something a bit more concrete: &quot;Fat soluble nutrients, including vitamin A, E, and carotenoids including lycopene are&#xA;sensitive to heat, light, and oxygen. Since these nutrients are fat soluble, little is lost in&#xA;blanching [precursor to canning].&quot;  -- http://www.mealtime.org/uploadedFiles/Mealtime/Content/ucdavisstudyexecutivesummary.pdf" CreationDate="2011-01-31T21:46:57.877" UserId="4341" />
  <row Id="13723" PostId="11673" Text="@jefromi: this is going way back, but I recall that electrons that are part of a complete shell are the most stable and least likely to float away on an electric current... so if the calcium is in solution as part of a salt, it is a Ca2+ ion, and its two missing electrons will have joined a salt partner that was missing two electrons; however I'm not sure if the calcium phosphate in milk is soluble, or part of some larger molecules." CreationDate="2011-01-31T22:09:37.223" UserId="4428" />
  <row Id="13724" PostId="5100" Text="Please add reindeer milk. And (unless you want to edit the question to include &quot;commonly&quot;) you'd better add wolves for Romulus and Remus :)" CreationDate="2011-01-31T22:16:36.140" UserId="4428" />
  <row Id="13725" PostId="1389" Text="Since its made with fermented fish, it's fish sauce." CreationDate="2011-01-31T22:20:47.007" UserId="4428" />
  <row Id="13726" PostId="11647" Text="@JoeD: Bah! Accurate enough scales are cheap (under $25, Costco was recently selling one for under $20) and easy to use (digital readout), there really isn't any excuse for measuring flour except with a scale. Flour weighs the same regardless of how tightly you pack it, so measurements are repeatable, and quicker as well! (Of course, your linked article told you this, though I've got to disagree with their recommendations in that I think the proper course is &quot;buy a scale&quot; and &quot;convert the recipe from cups to weight using a table posted on the fridge&quot;)" CreationDate="2011-01-31T22:38:24.573" UserId="160" />
  <row Id="13727" PostId="11702" Text="Are you using fresh lemon juice from a lemon or bottled?  Fresh lemon juice is actually quite a bit more acidic and thus more likely to curdle the cream.  It might help to point out what the recipe calls for (exact wording) and what/how much you're using." CreationDate="2011-01-31T22:47:47.180" UserId="41" />
  <row Id="13728" PostId="11565" Text="Raw chopped onions: burgers/hot dogs/sausage/etc, salads, salsa, chili (added right before serving)..." CreationDate="2011-01-31T22:52:08.760" UserId="160" />
  <row Id="13729" PostId="11620" Text="Don't have McGee in front of me, but Wikipedia confirms: http://en.wikipedia.org/wiki/Maillard_reaction#Factors" CreationDate="2011-01-31T22:53:48.570" UserId="160" />
  <row Id="13730" PostId="11673" Text="@jonw: That's what I was driving at: the important thing is that the electron configurations are stable, not that the calcium is bonded with anything. (As for the dissociating... ionic compounds are generally soluble, since water is polar. I don't know anything about the chemistry of milk, was just going off of your statement that it was calcium phosphate.)" CreationDate="2011-01-31T23:18:07.910" UserId="1672" />
  <row Id="13731" PostId="11647" Text="I hadn't considered *weighing* the flour; the recipes I've used always give it in volume. Putting less in would probably work (as would using castor sugar instead of icing sugar by mistake...)" CreationDate="2011-02-01T01:29:09.250" UserId="4120" />
  <row Id="13732" PostId="11651" Text="It is &quot;general purpose&quot; self-raising flour intended for cakes and cake-like products. I'll go looking at the protein count in the packets in the supermarket when I next go shopping." CreationDate="2011-02-01T01:30:51.713" UserId="4120" />
  <row Id="13733" PostId="11711" Score="2" Text="I've only ever had to use electric hobs at my grandparents home when I was young, and occasionally on holiday.  They are very difficult to use for a person who uses gas, mainly because of the lack of response time.  Gas is pretty much instant control, traditional style electric hobs seem to require excellent foresight." CreationDate="2011-02-01T01:34:09.373" UserId="3432" />
  <row Id="13734" PostId="11658" Text="adding the dry pasta to plenty of boiling water is hugely important. if you don't, the lower temp of the pasta will bring down the temp of the water below boiling and you'll end up with slimy pasta that's slightly bitter. boil lotsa for pasta!" CreationDate="2011-02-01T02:06:01.907" UserId="4323" />
  <row Id="13735" PostId="11702" Text="Cream and olive oil rarely go together. They both have fat in them, however, the cream's fat is emulsified in the cream's aqueous solutions. Adding oil directly to cream often will cause the fats in the cream to separate. I have several times reduced bottles of wine with vinegar to a sec which would be enourmously acidic to which a small amount of heavy cream would be added to create a beurre blanc without it ever curdling. Before I answer this, is the cream's proteins coagulating into cottage cheese type 'curds' or is it just the oils separating?" CreationDate="2011-02-01T03:19:56.687" UserId="4039" />
  <row Id="13736" PostId="11673" Text="Probably more a size thing than the ionization state. The potential difference across an atom from the E field is pretty tiny! Sub-mm sized particles of conductive metal in a microwave don't get hot." CreationDate="2011-02-01T03:34:09.640" UserId="4483" />
  <row Id="13737" PostId="11711" Score="1" Text="Amen! Gas hobs are so much better in terms of control." CreationDate="2011-02-01T09:30:15.780" UserId="4194" />
  <row Id="13738" PostId="11689" Text="Sous-vide chicken at 60ish C is not going to melt the plastic is it?" CreationDate="2011-02-01T09:37:22.507" UserId="3203" />
  <row Id="13739" PostId="11666" Text="Hey, most food is a matter of taste :) I always think a kiwi lamb chop well grilled on a smokey wood BBQ is just perfect. It's sort of like the difference between crispy grilled or just pan cooked bacon" CreationDate="2011-02-01T10:04:19.873" UserId="3203" />
  <row Id="13740" PostId="11666" Text="Oh indeed, each to his own. The difference being in this case that crispy bacon is nice, whereas rubberised lamb isn't ;) Just remember that many restaurants have scratty bits of meat in the back of the fridge labelled 'Keep for Well Done'..." CreationDate="2011-02-01T10:47:57.773" UserId="4194" />
  <row Id="13741" PostId="7273" Text="Most advice regarding mercury in fish tends to be to eat lower on the fishy food chain since the larger fish will accumulate more heavy metals from eating the small fish.  http://en.wikipedia.org/wiki/Mercury_in_fish" CreationDate="2011-02-01T11:03:21.190" UserId="4504" />
  <row Id="13743" PostId="11714" Score="1" Text="I even switch burners on an electric stove; I'll move rice or even boiling water for pasta to a smaller burner to free up the larger burner for someting else.  (it works for the pasta water as you only need to maintain temp, not increase the temp)" CreationDate="2011-02-01T13:40:08.247" UserId="67" />
  <row Id="13744" PostId="11711" Text="@Orbling - I'm told that one way to deal with the speed problem on electrics is to keep multiple burners hot at different temperatures, then move the pan from burner to burner as needed. This is only workable if you have enough spare burners." CreationDate="2011-02-01T13:55:45.890" UserId="4306" />
  <row Id="13745" PostId="11689" Score="1" Text="@TFD: That really depends on the plastic, and often it's not a case of outright melting but simply leaching into the food.  Plastic wrap and many types of plastic bags are safe, but if the plastic isn't explicitly labeled as safe then I'd generally assume it's not (especially if they say flat-out not to use it in the microwave)." CreationDate="2011-02-01T14:59:10.313" UserId="41" />
  <row Id="13746" PostId="11711" Text="@Michael Kohne: My only problem with that (and another serious general problem) is that poses a large health hazard.  Having lots of hot plates without things on top of them.  This is a general hazard with electric hobs as they do not cool down very fast, so you either have to leave pans on them (which is not ideal), or stay well away.  Particularly a problem with children in the house." CreationDate="2011-02-01T15:03:14.953" UserId="3432" />
  <row Id="13748" PostId="2010" Text="Also, see this topic: http://cooking.stackexchange.com/questions/11698/do-you-have-to-refrigerate-pickles" CreationDate="2011-02-01T16:19:02.757" UserId="4428" />
  <row Id="13749" PostId="11725" Text="Benoit, I've not seen Espelette peppers specifically, but we do have many varieties of chili peppers in the US. Do you find that the pepper flavor penetrates to the interior of the pork?" CreationDate="2011-02-01T17:07:45.657" UserId="4489" />
  <row Id="13750" PostId="11723" Text="+1 for not risking the good ones out of the gate" CreationDate="2011-02-01T17:13:02.113" UserId="3489" />
  <row Id="13751" PostId="10406" Text="It seems indeed like a good recipe, but I like my mayonaise more if I add a little pepper.&#xA;Adding a tablespoon of water is a good idea if you don't want it to be too greasy." CreationDate="2011-02-01T17:49:45.000" UserId="4580" />
  <row Id="13752" PostId="8476" Text="The fries of McDonald are very dissimilar from the real French fries in my honest opinion." CreationDate="2011-02-01T17:59:16.240" UserId="4580" />
  <row Id="13753" PostId="11640" Text="There's no problem with using only water. In the nescafés recipe (http://www.nescafe.com/worldwide/en/nescafe/Pages/Nescafe+recipes.aspx) for cafe latte, there's no water involved." CreationDate="2011-02-01T18:03:30.620" UserId="4580" />
  <row Id="13756" PostId="11729" Text="The distinction between chunks of herbs and dissolved volatiles makes sense. I will definitely do the sort of experimentation you suggest" CreationDate="2011-02-01T19:00:24.907" UserId="4489" />
  <row Id="13757" PostId="11695" Text="Don't forget the speed. More than 30' will extract flavors you'd like to avoid." CreationDate="2011-02-01T19:08:18.763" UserId="641" />
  <row Id="13758" PostId="11728" Score="1" Text="Near boiling hot: 96ºC - 98ºC should do." CreationDate="2011-02-01T19:09:45.170" UserId="641" />
  <row Id="13759" PostId="11635" Text="That's a matter of opinion.  Allowing wine to turn to vinegar doesn't require any attention and obtaining a high quality vinegar is much more universal than wine (my opinion)." CreationDate="2011-02-01T19:34:14.047" UserId="4593" />
  <row Id="13760" PostId="11711" Text="@Orbling - agreed that it's a safety issue, but as long as you aren't in the habit of putting random limbs or objects on the stove, you won't have a problem. As for kids, well, mine are now 10 &amp; 7, and neither one had a problem with 'don't put your hand on the stove'. Ordinary care will prevent any mishaps." CreationDate="2011-02-01T19:34:59.420" UserId="4306" />
  <row Id="13761" PostId="11711" Text="@Michael Kohne: Whilst stupidity will guarantee them.  I've lost count of the number of times I've burnt myself on the hobs." CreationDate="2011-02-01T20:31:05.570" UserId="3432" />
  <row Id="13762" PostId="11732" Text="I'm not familiar with 'refresh' used this way.  Are you rinsing them?  Changing the water?" CreationDate="2011-02-01T21:19:08.253" UserId="67" />
  <row Id="13763" PostId="11694" Score="2" Text="Single most important item missing from the list is freshness of the coffee; and freshness of the grind.  If you use prepackaged already-ground coffee for example, your day-over-day taste change may be as much related to staleness as to the other factors." CreationDate="2011-02-01T21:28:40.363" UserId="835" />
  <row Id="13764" PostId="11732" Text="The recipe says &quot;refresh under cold running water&quot; after boiling and draining the lentils." CreationDate="2011-02-01T21:31:32.460" UserId="1549" />
  <row Id="13765" PostId="2703" Text="A cajun fish fry recipe I know uses this method. There are brands sold specifically for fish frying, as well. By this I mean what they call corn meal, course ground, and not what they call the finer corn starch here in the USA." CreationDate="2011-02-01T22:07:46.960" UserId="3489" />
  <row Id="13766" PostId="11689" Text="@Aaronut I thought the &quot;leaching&quot; into food is mostly an old wives tale? Sure in microwave things get a little intense, but 60C water?" CreationDate="2011-02-01T22:13:50.253" UserId="3203" />
  <row Id="13767" PostId="11733" Text="[Bolognese sauce](http://en.wikipedia.org/wiki/Bolognese_sauce), at least the classic Italian version, has milk added towards the end of stewing, and as Elendil mentioned, soaked bread in meatloaf or meatballs, and there's plenty of meatball-in-cream-sauce type dishes; I just can't think of any that call for pre-soaking ground beef in milk before cooking; If cooked over high heat, I'd assume the sugars from the milk would carmelize, but the extra moisture might steam the meat ... I have no clue what it'd do to a meatloaf." CreationDate="2011-02-01T22:24:24.093" UserId="67" />
  <row Id="13768" PostId="11689" Text="@TFD: I'm more of a skeptic than most, and as I said, the majority of plastic containers and wraps *are* heatproof.  But that doesn't mean you can fire *any* old plastic straight into a heat source.  Plastic doesn't have to *melt* to be a problem; it deforms at a much lower temperature called the *deflection temperature*, and several plastics have deflection temperatures around 60° C or so. That could *at least* cause the seal to be lost and possibly cause leaching because those compounds are lipophilic. (Plus, 60° C is your assumption, that's nowhere stated in the question)." CreationDate="2011-02-01T22:43:19.783" UserId="41" />
  <row Id="13769" PostId="11733" Text="I adore Rex Stout, but always assumed that the dishes he uses are only the most impossible figments of his imagination, only used to emphasize how much Nero Wolfe is different from mere mortals. As for the milk, I have never seen it used for soaking meat, but when boiling potatoes, adding some lemon juice to the water makes them very soft and easy to mash, while adding milk makes the flavor milder, but they get harder and slicker, you cannot mash them. I don't know if it has the same effect on meat, but using an acid to make meat more tender is usual, so maybe milk is not so good an idea." CreationDate="2011-02-01T23:11:24.177" UserId="4638" />
  <row Id="13770" PostId="11733" Score="1" Text="If this is an old recipe, it could be the ham was more like salted pork, where you needed to soak to decrease the salt concentration?" CreationDate="2011-02-02T00:29:14.537" UserId="4428" />
  <row Id="13771" PostId="8973" Text="Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)" CreationDate="2011-02-02T01:01:07.667" UserId="3489" />
  <row Id="13772" PostId="11737" Text="Not sure how much lactic acid is in non-sour milk, but that would help in a tenderizing - seems like not as much as other things, though, that are more used, and more acidic." CreationDate="2011-02-02T01:10:35.190" UserId="3489" />
  <row Id="13773" PostId="11738" Text="I wonder if blanching might work, like you'd do for a tomato." CreationDate="2011-02-02T01:12:23.003" UserId="3489" />
  <row Id="13774" PostId="11739" Score="4" Text="This is an *insanely* general question and I don't think the simple answer you are looking for exists. It depends completely on the heating method (I'm assuming conventional oven, but you didn't specify), the size of the oven or vessel, but most importantly the *type of food*. How thick is it?  How dense? How much surface area? Does it have a lot of water?  Can steam escape? Does it have a crust?  Are you using a braise, bain-marie, or anything else to control the internal temperature? Higher temperatures may activate entirely new chemical processes; Mathematics are a bit player in this story." CreationDate="2011-02-02T01:51:55.273" UserId="41" />
  <row Id="13775" PostId="11739" Text="&quot;Mathematics are a bit player in this story.&quot; and physics and chemistry! It isn't a basic question, because the input sum of energy over time can't easily be translated into a cooking effect." CreationDate="2011-02-02T01:54:19.080" UserId="486" />
  <row Id="13776" PostId="11739" Score="1" Text="Well, it's an *interesting* question, I'll give you that.  Just a book or two might be needed to answer it fully." CreationDate="2011-02-02T02:02:59.040" UserId="3432" />
  <row Id="13777" PostId="11741" Text="that's how I do it, too ... before cooking the sausages." CreationDate="2011-02-02T02:11:35.387" UserId="67" />
  <row Id="13778" PostId="11732" Text="I didn't find that step in any Italian recipes for lentil soup. I cannot say it's really necessary, or it's something necessary depending on the type of lentil." CreationDate="2011-02-02T02:31:25.400" UserId="1229" />
  <row Id="13779" PostId="11746" Score="1" Text="And even once you're past this, double the heat flux for half the time is clearly not the same thing." CreationDate="2011-02-02T04:42:00.310" UserId="1672" />
  <row Id="13780" PostId="11747" Score="1" Text="Be sure and read the comments on that post, there are a whole variety of methycelluloses categorized by a letter and number code, you need the right one if you are going to exactly follow that recipe." CreationDate="2011-02-02T06:17:32.943" UserId="1393" />
  <row Id="13781" PostId="11747" Text="indeed - though I have had vegetarian marshmallows which were pretty stable - i.e. they didn't collapse after 15 mins as the article notes these may. I'm curious how these were made (had at a fantastic vegetarian restaurant in Chicago on a recent trip)" CreationDate="2011-02-02T07:15:35.403" UserId="4644" />
  <row Id="13782" PostId="11670" Text="That sounds nice, thanks. Not quite the way i was thinking i would cook them this time but definately something i will try. How long roughly would it take for it to be nice and tender?" CreationDate="2011-02-02T09:12:29.177" UserId="4598" />
  <row Id="13783" PostId="11751" Text="where do you get &quot;vegetarian&quot; gelatin? In general that isn't possible - there are alternatives that have a similar purpose (agar agar, methycelluloses etc but these are alternatives not direct replacements for gelatin." CreationDate="2011-02-02T09:32:48.657" UserId="4644" />
  <row Id="13784" PostId="11751" Text="I think they are gelatins in name only. See http://www.oetker.co.uk/oetker_uk/html/default/debi-7nacm3.en.html for example. This one is a mix of carageenan and locust bean gum, in powder form. Most come with instructions for substitution with animal gelatin." CreationDate="2011-02-02T11:01:02.213" UserId="4194" />
  <row Id="13785" PostId="11689" Text="@Aaronut I understand that just above 60 C is the minimum safe temp for chicken, most people seem to cook around the minimum, otherwise what's the point? Reasons for not going in microwave are Mylar (PET) bags because it has an aluminium coating, most other vacuum bags because they may explode if heated (steam pressure). Chicken is often in foam trays with lids or wrap, probably very unsuitable  anyway" CreationDate="2011-02-02T11:50:20.930" UserId="3203" />
  <row Id="13786" PostId="11749" Text="One of the commercially-available canned ham and pea soups I had was whole peas, and it was quite good, fibrous skin pieces and all." CreationDate="2011-02-02T14:04:43.500" UserId="3489" />
  <row Id="13787" PostId="11746" Text="Sure, go ahead and diss the Rankine scale just like that. ;)" CreationDate="2011-02-02T14:11:56.473" UserId="3342" />
  <row Id="13788" PostId="11739" Text="The basic answer has to do with penetration, as represented in a couple answers below. Which is why we're all saying it's too general, because penetration of the heat depends on the composition of the food being cooked a) as related to density and specific heat and b) as related to any chemical process specific to that food (i.e., that's temperature sensitive), surface area to mass ratio, flash point, just to name some things right off, certainly other considerations exist." CreationDate="2011-02-02T14:15:13.237" UserId="3489" />
  <row Id="13789" PostId="11739" Text="The complexity of the 'answer' to this question is why cooking amazing food is hard (without a recipe and/or lots of experience)." CreationDate="2011-02-02T15:40:43.347" UserId="2428" />
  <row Id="13790" PostId="11758" Score="1" Text="Re the pot size, as long as it doesn't boil over and make a mess, there is no problem with a soup like this going up to the rim." CreationDate="2011-02-02T15:58:00.017" UserId="1393" />
  <row Id="13791" PostId="11760" Text="thanks! I will try again - I don't like to take any chances." CreationDate="2011-02-02T16:27:51.947" UserId="1184" />
  <row Id="13792" PostId="11759" Score="1" Text="Good advice, the only other thing I would add is to pay attention to the recipe if it calls for some particular reduction, or something like 'once it reduces X%'. This might also mean you may need to adjust the hardware/heat you're cooking with." CreationDate="2011-02-02T16:53:15.330" UserId="15" />
  <row Id="13793" PostId="11759" Text="Quite right, cooking time and temperature are almost *never* scaled with a recipe, and if they are, it's generally only by a very small amount to compensate for having too small a vessel." CreationDate="2011-02-02T16:57:45.020" UserId="41" />
  <row Id="13794" PostId="11759" Text="@mfg, very good point. It will certainly take longer if attempting to reduce." CreationDate="2011-02-02T17:00:25.017" UserId="4489" />
  <row Id="13795" PostId="11751" Text="Kosher gelatin is also usually vegetarian.  However, my experience with all of these substitutes is that they're only useful for a very limited subset of gelatin applications which *doesn't* include marshmallows; many of them contain agar and most contain an actual non-reversible *thickener* like dextrose or guar gum." CreationDate="2011-02-02T17:03:58.667" UserId="41" />
  <row Id="13796" PostId="11759" Text="@Aaronut, I agree as long as we're talking about soups. If you have a bigger roast, it will definitely take much longer, although the relationship is not linear. Soup is somewhat unique in this respect because (1) the size of pieces of food to be cooked are the same regardless of quantity (2) water conducts the heat quite well, so the soup can cook evenly." CreationDate="2011-02-02T17:04:05.763" UserId="4489" />
  <row Id="13797" PostId="11747" Text="@Shannon, those won't collapse after 15 minutes if you use the right type of methylcellulose and set it correctly; just don't refrigerate them. See the [same author's post on methylcellulose](http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html). If you *really* want them to have *long-term* room temperature stability then you can sacrifice some of the softness and either use A type or combine some E with A." CreationDate="2011-02-02T17:13:32.090" UserId="41" />
  <row Id="13798" PostId="11762" Text="Maybe it has to do with air reaching the meat.  Fluffing would increase the exposed surface area." CreationDate="2011-02-02T17:24:41.813" UserId="194" />
  <row Id="13799" PostId="11751" Text="hmm the Kosher gelatin I found on a quick Google search was pretty clear that it was Bovine in origin but I'll look further the next time I see it in a store" CreationDate="2011-02-02T17:25:32.077" UserId="4644" />
  <row Id="13800" PostId="11762" Text="Whatever it is it really does make a difference." CreationDate="2011-02-02T17:26:10.690" UserId="4660" />
  <row Id="13801" PostId="11689" Text="@TFD: According to the USDA, 165° F or 74° C is the minimum safe internal temperature. Now people may take some liberties with sous-vide because they can hold the temperature steady for a very long time, but this is fundamentally a question about food safety and so the question is not *how big is the risk*, but *is there a risk*, and it appears to me that there is.  People are free to ignore risks (as I often do in my own kitchen when making food for myself), but we shouldn't *advise* them to do so." CreationDate="2011-02-02T17:28:18.520" UserId="41" />
  <row Id="13802" PostId="11759" Score="2" Text="Cuts of meat are a different beast altogether; in those cases you have to be able to understand which measurements are tied to volume and which are tied to surface area. But you really should be cooking meat with a thermometer anyway - cooking times are rough guidelines to begin with." CreationDate="2011-02-02T17:33:46.173" UserId="41" />
  <row Id="13803" PostId="11759" Text="@Aaronut: indeed!" CreationDate="2011-02-02T17:37:56.437" UserId="4489" />
  <row Id="13804" PostId="11751" Text="Sorry to disappoint, but kosher gelatin is almost never vegetarian. All that kosher means in this context is that it's from a kosher animal -- thus it could be from cows or chickens, but not from pigs. See here: http://cooking.stackexchange.com/questions/7491/is-gelatin-vegetarian/7497#7497" CreationDate="2011-02-02T17:39:26.157" UserId="1887" />
  <row Id="13805" PostId="11762" Score="1" Text="If this is true and not just psychological then it can't have anything to do the bread/sandwich, it would affect the flavour of the meat itself." CreationDate="2011-02-02T17:47:17.740" UserId="41" />
  <row Id="13806" PostId="11764" Score="1" Text="I know this is a bit subjective, but I'm sure the answer has to be related to the texture, as that's the only thing that's really changing here. By the way, I'm having slices of meat-flavored jelly for lunch. Mmmmm..." CreationDate="2011-02-02T17:48:36.893" UserId="2047" />
  <row Id="13807" PostId="11764" Text="Oooo... Good call on texture." CreationDate="2011-02-02T17:53:33.307" UserId="2633" />
  <row Id="13808" PostId="11764" Text="Also, having boar's head mustard helps.  That makes sense though.  I can't eat deli meat by itself, that may explain why." CreationDate="2011-02-02T18:02:55.653" UserId="4660" />
  <row Id="13809" PostId="11764" Text="But it's also true for shaved meats, where there's little cohesion left in the meat, and it's true for roast beef, where it *is* coming from one large muscle, and not an &quot;amalgameat&quot;." CreationDate="2011-02-02T18:06:59.237" UserId="67" />
  <row Id="13810" PostId="11765" Score="2" Text="I suspect that this is a more likely contributor, and not just texture.  You might be able to test this one by comparing two otherwise identical sandwiches, but eat them with your nose plugged;  if this is a contributing factor, the two should taste similar.  You could also compare plugged vs. unplugged nose for the two sandwiches." CreationDate="2011-02-02T18:20:29.893" UserId="67" />
  <row Id="13811" PostId="7246" Text="nice idea. instead of heating the plates in the microwave by themselves (as I have been), [this product](http://www.amazon.com/gp/product/B002USB51S) says it helps keep the rim cooler and the plate easier to handle." CreationDate="2011-02-02T18:23:08.153" UserId="3489" />
  <row Id="13812" PostId="5536" Score="1" Text="The thermal carafes are great - and many (most?) brands will sell them as direct replacements for existing glass ones.  The one trick is that you can't see how much coffee is in a steel carafe, and this can lead to overflows when someone makes a pot of coffee without checking that the previous pot was empty first..." CreationDate="2011-02-02T19:31:55.447" UserId="47" />
  <row Id="13813" PostId="5536" Text="@Ecl I am guilty of having had that unfortunate occurrence; I filled the reservoir with a pitcher of water without emptying out the carafe. Cleaning them out with just a sponge is also difficult, but regular cleaning of the machine itself helps." CreationDate="2011-02-02T19:39:41.813" UserId="15" />
  <row Id="13814" PostId="11765" Text="@Joe: Science! Hurrah!" CreationDate="2011-02-02T19:43:38.833" UserId="2633" />
  <row Id="13815" PostId="11761" Text="An interesting idea, except that the milk isn't used for the sauce in the Georgia Ham recipe." CreationDate="2011-02-02T20:03:38.700" UserId="1549" />
  <row Id="13816" PostId="11694" Score="1" Text="I'm starting a bounty on this question.  I will award it to the first person who **actually includes reasonably-detailed explanations**.  I'm very unhappy with the answers so far, which basically either say &quot;it depends&quot; or &quot;this is what I do&quot;.  Fine, but **how** does it depend, and **why** do you do those things?" CreationDate="2011-02-02T20:09:38.130" UserId="41" />
  <row Id="13817" PostId="11728" Text="Near-boiling is generally recommended over boiling." CreationDate="2011-02-02T20:12:22.617" UserId="2158" />
  <row Id="13818" PostId="11736" Text="You wrote less, but you deserve the best answer for the book recommendation, I took a look at it and like it a lot." CreationDate="2011-02-02T20:38:59.683" UserId="4638" />
  <row Id="13819" PostId="11735" Score="1" Text="Thank you for the answers; I ended up mixing puree and mascarpone, cutting the bisquit in diamonds and serving each diamond alongside a big scoop of the mango-mascarpone mix. It was a success. Next time, I'll use another gelling agent from the beginning." CreationDate="2011-02-02T20:43:00.193" UserId="4638" />
  <row Id="13820" PostId="11695" Text="The original question just asked for a top 3. I don't think the downvote is particularly fair, but I'll edit this later to better answer the current question." CreationDate="2011-02-02T20:53:08.917" UserId="2047" />
  <row Id="13821" PostId="11738" Text="I'd worry about the sausage getting cooked if I went with that, any experience?" CreationDate="2011-02-02T21:03:43.500" UserId="4639" />
  <row Id="13822" PostId="11694" Text="@aaronut, thanks a lot.  I'm not particularly satisfied with non-drip brew oriented answers as well.  I've heard this can be quite an art form." CreationDate="2011-02-02T21:27:37.473" UserId="2467" />
  <row Id="13823" PostId="11767" Text="I've heard to wait 30 seconds after wetting the grounds.  I think the one thing that it does do is ensure that your initial few seconds of pouring doesn't go right through the grounds.  I've tried both ways, and you just get clear liquid if you don't wet them." CreationDate="2011-02-02T21:31:19.870" UserId="2467" />
  <row Id="13824" PostId="6729" Text="If 250F is required to kill Clostridium botulinum, then boiling won't do the trick, either.  How does one address the gap between the boiling point of water and the point of death for the spores?" CreationDate="2011-02-02T21:34:17.743" UserId="2832" />
  <row Id="13825" PostId="11767" Text="@Peter The thirty seconds pause I have heard yea/nay on. Some people claim *not wetting* and pouring hot water directly on causes &quot;shock&quot;, perhaps wetting allows for an even introduction to leeching. Myself, I avoid wetting the (surface of the) grounds prior to pouring as a stiffer surface breaks up the evenness of your pour." CreationDate="2011-02-02T21:34:56.207" UserId="15" />
  <row Id="13826" PostId="11765" Text="one problem...I hate ham.  The product in question is Buddig Sliced chicken meat." CreationDate="2011-02-02T21:36:40.310" UserId="4660" />
  <row Id="13827" PostId="11770" Score="1" Text="I'd like to know where you live that water &quot;simmers&quot; at 60C (140F)." CreationDate="2011-02-02T21:47:44.793" UserId="2047" />
  <row Id="13828" PostId="6729" Score="1" Text="@Sean After washing with soap, the two easy methods that come to mind are by using your oven (for 30 minutes) and your dishwasher (if it has a sanitize setting that achieves 250 for an extended period of time). I haven't used them, but I have a neighbor who swore by the former until she discovered the latter: **I could be wrong**" CreationDate="2011-02-02T21:56:27.213" UserId="15" />
  <row Id="13830" PostId="11772" Text="Google gives some credit to recency, and definitely to exact phrasing." CreationDate="2011-02-02T22:44:27.203" UserId="1393" />
  <row Id="13832" PostId="11355" Text="When you wrote &quot;You generally don't brown vegetables during the preparation of a recipe&quot; I was in total agreement. Coincidentally, I've just finished reading &quot;50 Great Curries of India&quot; http://www.amazon.com/GREAT-CURRIES-INDIA-PANJABI-CAMELLIA/dp/1856266966/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1296688754&amp;sr=8-3 (a great book by the way). It appears that many Indian Curry recipes use browned onions as an ingredient for flavor and as a thickening agent. -- I'm not arguing on your very good answer; just providing additional information on the matter." CreationDate="2011-02-02T23:23:38.403" UserId="2803" />
  <row Id="13834" PostId="11774" Score="2" Text="I've read conflicting opinions on acid in iron, so I'm conducting an experiment myself.  Some say a properly seasoned pan (this is) can hold up against the acid.  The beef, onions, and red wine vinegar are in the oven (in a cast iron *dutch* oven in the oven, that is) as I type this (and it smells fantasmigorical).  We'll see what happens..." CreationDate="2011-02-02T23:33:00.717" UserId="358" />
  <row Id="13835" PostId="11770" Text="If non-sour milk has any traces of acid (ie: lactic), then that would help tenderize some. p.s. I'm totally not saying how much of an effect it will have, or that it would be pleasant to eat something marinated in milk." CreationDate="2011-02-02T23:39:36.013" UserId="3489" />
  <row Id="13836" PostId="11770" Text="I wonder if the &quot;absorbing&quot; of unpleasant odors contributes to how drinking milk lessens the burn of a spicy pepper so much better than water?" CreationDate="2011-02-02T23:40:28.197" UserId="3489" />
  <row Id="13837" PostId="11774" Text="Love it! Experimentation beats out old wives tales and kitchen kitchen myths." CreationDate="2011-02-03T00:04:00.817" UserId="4489" />
  <row Id="13838" PostId="11767" Score="1" Text="@Peter I looked further into the 15-30 sec pre-pour and updated with some info, it sounds mixed. Since I do not pre-pour using a pour over, I included my take on the pre-pour based on what happens when coffee gets wet." CreationDate="2011-02-03T00:04:09.813" UserId="15" />
  <row Id="13839" PostId="11765" Score="2" Text="I'm not sure why you assume the air has to be *trapped*. Why does finely shaved zest work better than a big hunk of peel? There's more surface area for the good stuff to get out! Same goes for deli meat, I'm sure. When you eat it, there's air (and perhaps saliva) moving over the exposed surface area, carrying the flavor to your senses, whether or not there was trapped air." CreationDate="2011-02-03T00:28:37.020" UserId="1672" />
  <row Id="13840" PostId="11764" Score="1" Text="@Bob: It's not the only thing that's changing. The exposed surface area changes. And I'm totally with Joe: this happens not just for real meat, but even thinly sliced vegetables." CreationDate="2011-02-03T00:38:37.823" UserId="1672" />
  <row Id="13841" PostId="11770" Text="@Bob: I was typing in something of a hurry, had intended to point out that 60C is more of a sous vide temperature, which is in essence a 'dry' braise and intended to keep protein tender. @zanlok: no, milk lessens the burn of pepper because capsaicin (the 'hot' ingredient in peppers) is fat (and alcohol) soluble, and not soluble in water." CreationDate="2011-02-03T00:46:48.910" />
  <row Id="13842" PostId="11771" Text="related: http://cooking.stackexchange.com/questions/164/when-if-ever-are-dried-herbs-preferable-to-fresh-herbs" CreationDate="2011-02-03T01:17:22.483" UserId="67" />
  <row Id="13843" PostId="11775" Text="FYI, in US conventions, one tablespoon is the same as three teaspoons." CreationDate="2011-02-03T01:17:39.457" UserId="4489" />
  <row Id="13844" PostId="11771" Score="1" Text="It's also more than just changing dry for fresh -- you typically need to add dry herbs earlier; you don't want to sprinkle them over at the last second like you would fresh." CreationDate="2011-02-03T01:20:09.347" UserId="67" />
  <row Id="13845" PostId="11779" Score="1" Text="Do you mean making your own ramen, or just the soup base?  Ramen are slightly complicated to produce at home." CreationDate="2011-02-03T01:50:31.170" UserId="3432" />
  <row Id="13846" PostId="11779" Score="1" Text="Salt is the flavor.." CreationDate="2011-02-03T02:39:21.683" UserId="152" />
  <row Id="13847" PostId="11766" Text="I'm not sure how well milk breaks down meat proteins. It certainly can effect flavor. Processed milk tends to not have too many enzymes. Buttermilk on the other hand does and is also acidic. Buttermilk will break down and soften proteins in meat." CreationDate="2011-02-03T02:41:43.347" UserId="4039" />
  <row Id="13848" PostId="11738" Score="1" Text="Quite often companies use artificial casings for their sausage rather than lamb or pork casings. If the casings are real I don't think that you would having this problem." CreationDate="2011-02-03T02:45:31.253" UserId="4039" />
  <row Id="13849" PostId="11782" Score="2" Text="First thing's first, are you buying extra-firm tofu?" CreationDate="2011-02-03T02:58:12.193" UserId="41" />
  <row Id="13850" PostId="11780" Text="So whats wrong with the steak without the salt?" CreationDate="2011-02-03T03:13:51.563" UserId="3203" />
  <row Id="13851" PostId="11784" Text="1/4 tsp? It turns out I was over-salting it indeed. Thanks for the good answer :)" CreationDate="2011-02-03T03:29:11.617" UserId="4289" />
  <row Id="13852" PostId="11783" Score="2" Text="Along the same lines... I get the water from the tap the night before and let it sit in the pot before brewing. This allows dissolved gasses like chlorine some time to evaporate out. Sounds strange, but there is a noticeable difference." CreationDate="2011-02-03T03:30:02.323" UserId="4489" />
  <row Id="13853" PostId="11780" Score="3" Text="Nothing was wrong per se, but I'm not aiming for &quot;nothing wrong&quot; I'm aiming for perfect." CreationDate="2011-02-03T03:30:27.167" UserId="4289" />
  <row Id="13854" PostId="11784" Text="It's worth noting that I'm also working with steaks that are bordering on 2 inches thick--so it's really not a huge amount of salt compared to the amount of meat. And if your steaks are more than an inch thick, try sear roasting: http://www.finecooking.com/articles/how-to/sear-roasting.aspx" CreationDate="2011-02-03T03:37:35.283" UserId="3348" />
  <row Id="13855" PostId="11786" Score="1" Text="This is a lot of detail (great) but I don't see any explanations.  Why is freshly-roasted coffee important - what is its effect?  Why Hario?  Why 2.5 cups to 13 grams?  Why the 30-second soak?  Everybody has their own methods to follow to make a perfect cup according to *their own* preferences, but what we're getting at, or at least what I'd like people to be getting at, is how can people move beyond trial-and-error or blindly following instructions and determine how to get coffee exactly how *they* want it? What's the theory behind it?" CreationDate="2011-02-03T03:41:23.517" UserId="41" />
  <row Id="13856" PostId="1942" Text="It's a very, very bad idea to flush them down the sink. If you do that or try to get yam skins trough the food disposal, get a wet / dry vac, open the drain below the sink and use duct tape to connect the vacuum to the drain pipe and suck it out. I know from personal experience -- both the yam peals and the coffee grinds." CreationDate="2011-02-03T03:53:00.633" UserId="4039" />
  <row Id="13857" PostId="11784" Text="Obviously, there are many opinions on how to cook a steak, but the method Colin is using requires a ton of salt. Some people even submerge the steak in a salt bath. This gives a different result than just lightly salting the steak. When you do this, yes, wash the salt off, and then thoroughly dry the steak before cooking it." CreationDate="2011-02-03T04:16:47.307" UserId="4442" />
  <row Id="13858" PostId="11769" Text="As I understand, stewing _does_ dry meat out. The connective tissues of the meat are broken down making the meat tender, but the stewing liquid is required to make the meat palatable." CreationDate="2011-02-03T05:09:39.690" UserId="1549" />
  <row Id="13859" PostId="11782" Score="1" Text="Could you perhaps describe their tofu? Noodles and Company isn't in every state (let alone every country)." CreationDate="2011-02-03T06:32:44.820" UserId="1672" />
  <row Id="13860" PostId="11782" Text="I think @Aaronut hit the nail on the head. Buy extra firm (or even super-firm, if you can find it) tofu. You can try to weight and squeeze some water out of tofu at home, but it is much more effective to just buy it the density that you want. The cooking doesn't have anything to do with it." CreationDate="2011-02-03T07:27:42.520" UserId="1393" />
  <row Id="13861" PostId="11262" Text="Maple-soy or mustard-soy glazes are also common flavour combinations.  The maple one will probably produce the same carmelization effect as the sugar." CreationDate="2011-02-03T07:33:31.147" UserId="4504" />
  <row Id="13862" PostId="11765" Text="@Jefromi: Actually, I quite like the idea of marinaded air. :) I would suggest that your Comment Question should be turned into a Question Answer, and hence allow the two options to be considered side-by-side, rather than debated in comments." CreationDate="2011-02-03T09:06:32.817" UserId="2633" />
  <row Id="13863" PostId="11784" Score="1" Text="Try this: instead of salt, get a good beef stock cube, one of the paste ones, not powder. Mix half the cube with a little oil to form a brushable paste. Brush this onto the steak instead of salt. It gives a fantastic crust with a really beefy kick." CreationDate="2011-02-03T09:29:37.070" UserId="4194" />
  <row Id="13864" PostId="11784" Text="If your steaks are 2 inches thick, 30 minutes will not be enough for the salt to penetrate the meat. I would try giving it a couple of hours or even more. Thomas Keller, in the French Laundry Cookbook, recommends salting steak the day before cooking them." CreationDate="2011-02-03T10:30:43.243" UserId="3756" />
  <row Id="13865" PostId="11780" Score="2" Text="+1 … I made the same discovery yesterday, after having read (on this site?) that you cannot over-salt your steaks since the excess salt will stick to the pan, not the meat. Wrong, as it turned out." CreationDate="2011-02-03T10:50:39.990" UserId="1297" />
  <row Id="13866" PostId="11782" Text="@Aaronut: Yes, I am buying extra-firm tofu. It still doesn't come out as firm as I'd like after cooking." CreationDate="2011-02-03T13:52:45.330" UserId="4670" />
  <row Id="13867" PostId="11784" Text="I'm going to try bikeboy's advice first, as it fits with what my last experience told me. But, since it was advice like michael's that lead me down this path in the first place, I'll give that a shot as well." CreationDate="2011-02-03T14:00:46.320" UserId="4289" />
  <row Id="13868" PostId="11780" Text="The ideal amount of salt is going to be determined by the volume of the salt; if you see mention of an amount of salt 'per side' of the meat without taking into consideraton the area of each side, or the thickness of the steak, it's not a very consistent measurement." CreationDate="2011-02-03T14:08:23.333" UserId="67" />
  <row Id="13869" PostId="11786" Text="I don't understand step 11, why do you need 2 tea kettles?  Personally, I have a problem with my kettle I use on the stove, I can't pour it very evenly, so I usually just drip it down the side - but I've heard this is no good because it cools the water down too much." CreationDate="2011-02-03T14:12:05.740" UserId="2467" />
  <row Id="13871" PostId="11781" Text="Even if you made your own dashi this can still have quite a high salt level and wouldn't meet the instant requirement unless you keep two types of dried fish in your office desk draw! And I've seen low sodium soy sauce but not no salt soy sauce. I'm not sure this is a useful answer." CreationDate="2011-02-03T15:23:33.633" UserId="2391" />
  <row Id="13872" PostId="11784" Text="@henrik: I agree that the salt won't penetrate much. In my case, I'm not looking for the salt to get deep into the meat. I'm only trying to form a pellicle by drawing some juices to the surface." CreationDate="2011-02-03T15:43:23.523" UserId="3348" />
  <row Id="13873" PostId="11790" Score="3" Text="This is intriguing enough that I might give it a shot. I dispute the article's implicit claim that all that's wrong with lower grade beef is that it's not salty or dry enough, however. Often lower grade beef suffers from lack of fat marbling, which no amount of drying or saltiness will overcome, in my book." CreationDate="2011-02-03T15:50:12.610" UserId="3348" />
  <row Id="13874" PostId="11782" Text="You can also firm up tofu by cooking it in a way that removes a lot of water - like baking. Is it possible that's what they do?" CreationDate="2011-02-03T15:55:29.313" UserId="1672" />
  <row Id="13875" PostId="11790" Text="Interesting idea. The process you describe and its supposed benefits reminds me of brining." CreationDate="2011-02-03T16:17:19.067" UserId="1163" />
  <row Id="13876" PostId="11767" Score="1" Text="This is much closer to the level of detail I was hoping for. I'd like to clean it up (style/formatting), do you mind a fairly large edit (assuming no actual content changes) or would you rather it be left alone?" CreationDate="2011-02-03T16:42:21.187" UserId="41" />
  <row Id="13877" PostId="11782" Score="1" Text="There are some other products you can buy that are even more pressed, into an almost leathery dense texture and usually pre-marinated. Look in the refrigerator section of a natural foods store, usually near the veggie meat substitutes. Those are about as dense as you could want. This sort of thing: http://www.pulmuonewildwood.com/baked.asp" CreationDate="2011-02-03T16:58:07.453" UserId="1393" />
  <row Id="13878" PostId="11767" Text="@Aar No that's okay, I have been trying to figure out how to re-word due to the edits on pre-soaking and how to give a measured consideration on that. If you re-boot this it will help me to do touch up (if necessary)" CreationDate="2011-02-03T18:04:21.360" UserId="15" />
  <row Id="13879" PostId="11793" Score="1" Text="Proper whipping cream does not include any other ingredients and it whips up just fine. It's the fat that causes it to hold the air that causes it to whip.  That's why you need a minimum of about 35% milk fat.  My guess is that the coconut milk doesn't behave this way on its own, so needs the starch to thicken it artificially." CreationDate="2011-02-03T18:05:14.307" UserId="4504" />
  <row Id="13880" PostId="11746" Text="If we really apply this vein of logic, why things cook, then it's the *difference* in kinetic energy that matters. This obviates the idea of evaluating things in Kelvin. If something that would remain uncooked at 70°F cooks in X amount of time at 200°F, the energy imparted was due to the 130°F difference. And, there's a Y time for it to cook at 400°F from the 330°F difference. So, there is actually a 2.5x increase in the difference. Furthermore, this really should be thought of in terms of kinetic energy, which is a function of a square. Full calculations are beyond the scope of a comment." CreationDate="2011-02-03T18:05:55.010" UserId="3489" />
  <row Id="13881" PostId="11753" Text="A [rotisserie](http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K29983) I randomly saw on QVC claims to cook 2x faster because they have you put a heating element through the inside of a chicken." CreationDate="2011-02-03T18:10:06.847" UserId="3489" />
  <row Id="13882" PostId="11793" Score="3" Text="Very interesting idea, I wish I had the answers (actually, my fingers itch to try it out just to see what happens). But I cannot understand one part of your question: &quot;Is coconut cream or milk going to be sweet enough to substitute for dairy cream&quot;. Dairy cream is not sweet (and that is a good thing). And some ideas: I wouldn't add sugar, but then I never add sugar to a canache, because the chocolate is already full of it. Also, my instinct says to go much lighter on the fat, or even forego butter/cocoa butter, because cocoa milk feels much fattier in the mouth than regular dairy cream." CreationDate="2011-02-03T18:11:35.830" UserId="4638" />
  <row Id="13883" PostId="2709" Text="Adding stock/broth is good for moisture, but I prefer to let the chicken make it's own by adding a chopped onion underneath the bird, and maybe a carrot." CreationDate="2011-02-03T18:22:13.617" UserId="3489" />
  <row Id="13884" PostId="11793" Text="@Allison: I'm not sure what you mean by &quot;proper whipping cream&quot;, but every carton of whipping cream I have ever seen contains stabilizers. We even had a question about [where to find cream without additives](http://cooking.stackexchange.com/q/8185/41) - it's quite difficult! The fat *does* matter, of course; however, since I've never actually attempted to whip &quot;pure&quot; cream (on account of the fact that I've never possessed said ingredient), I can't confirm or deny that the resulting whipped cream would actually be stable for more than a few minutes." CreationDate="2011-02-03T18:27:09.520" UserId="41" />
  <row Id="13885" PostId="11764" Text="surface area - greater flavor transfer to your mouth per volume" CreationDate="2011-02-03T18:29:38.100" UserId="3489" />
  <row Id="13886" PostId="2747" Text="I know what you meant by this but I find it humorous that it takes &quot;~10 min&quot; when two steps are waiting for a combined 35 minutes." CreationDate="2011-02-03T18:48:19.387" UserId="123" />
  <row Id="13887" PostId="11793" Text="@rumtscho: I suppose sweetness is relative; dairy cream obviously isn't sweetened but it does have a very small amount of natural sugar which I'm not sure exists in coconut cream (or maybe coconut cream is *sweeter*).  I'm also using dark/bittersweet chocolate, which isn't too heavy on the sugar, and also, the idea was to substitute cocoa butter for the regular butter, not for the cream (i.e. use equal parts coconut milk/cream and cocoa butter instead of equal parts whipping cream and butter)." CreationDate="2011-02-03T19:22:44.810" UserId="41" />
  <row Id="13888" PostId="11748" Text="Interesting. But do you have some idea how the Indian pink onion differs from the French one? I found a blog post about them as mentioned in one of my earlier comments above, the link to the post is: http://seattlebonvivant.typepad.com/seattle_bon_vivant/2004/10/the_little_onio.html" CreationDate="2011-02-03T20:12:45.647" UserId="4012" />
  <row Id="13889" PostId="11799" Score="4" Text="This seems overly cynical. The addition of a flavor improves the food, whether or not you know what the flavor is. Yes, it gets you to enjoy the food and eat it. *That's the point of good cooking.*" CreationDate="2011-02-03T20:22:46.540" UserId="1672" />
  <row Id="13890" PostId="11799" Text="I agree with @boxed. I think there is an element of conspiracy :)" CreationDate="2011-02-03T20:35:14.120" UserId="3489" />
  <row Id="13891" PostId="11765" Text="+1 for &quot;ham-scented air&quot;" CreationDate="2011-02-03T20:59:14.963" UserId="4428" />
  <row Id="13892" PostId="11793" Score="2" Text="@Aaronut - I guess it depends where you live.  In Europe, it generally comes without any additives and I have no problem with my cream staying whipped." CreationDate="2011-02-03T21:45:11.013" UserId="4504" />
  <row Id="13893" PostId="11798" Score="4" Text="Yep, the purpose is simply to taste good. I highly recommend using *freshly* grated nutmeg, it is much more vibrant and aromatic. Buying the whole nuts is quite inexpensive and they grate very easily on a microplane." CreationDate="2011-02-03T21:46:55.130" UserId="1393" />
  <row Id="13894" PostId="11798" Text="plus one for freshly grated nutmeg." CreationDate="2011-02-03T21:51:19.920" UserId="3348" />
  <row Id="13895" PostId="8185" Score="1" Text="You should mention to the grocery stores that it's something you'd like to buy because if enough customers indicate an interest, that demand can cause responsive stores to carry a product.  In much of Europe, whipping cream only contains one ingredient: cream.  I've noticed that it has shifted in Canada as well, with many brands, adulterating their creams.  In the Netherlands, none of the whipping cream brands in the grocery store appear to have any additives." CreationDate="2011-02-03T21:51:58.837" UserId="4504" />
  <row Id="13896" PostId="11802" Text="Very nice.  Is &quot;coconut butter&quot; supposed to be cocoa butter, or coconut oil?  I don't think I'm familiar with anything called coconut butter." CreationDate="2011-02-03T22:01:00.543" UserId="41" />
  <row Id="13897" PostId="11804" Score="4" Text="I'm impressed that somebody actually went out and did this experiment, and in so little time!  I'm fairly certain that soy lecithin would not be anywhere near as slimy as an egg yolk, and am still curious as to the effects of using coconut cream (vs. much thinner coconut milk).  Still, I'd upvote this several times if I could, well done!" CreationDate="2011-02-03T22:03:12.520" UserId="41" />
  <row Id="13898" PostId="11804" Text="Holy spoons, rumstcho. I think I just fell in love with you. Aaronut, short version: I have made ganache substituting coconut cream 1:1 for cream-from-cows. Never tried whipping it though." CreationDate="2011-02-03T22:21:52.897" />
  <row Id="13899" PostId="11802" Score="1" Text="Possibly I'm making up words. The tins of coconut milk I buy have a dense, white, buttery layer on top making up about a third of the volume. The remainder is a thin, semi-transparent liquid. I have chosen to call the top portion coconut butter and the liquid part coconut milk. These need not be the correct terms and I'll edit if someone knows better." CreationDate="2011-02-03T22:24:53.547" UserId="1549" />
  <row Id="13900" PostId="11802" Text="If you can't get hold of coconut milk that has the &quot;butter&quot;, I've seen it for sale on its own, albeit in a much denser form, in Asian stores. Possibly it is called &quot;coconut cream&quot; and not &quot;coconut butter&quot;." CreationDate="2011-02-03T22:29:38.047" UserId="1549" />
  <row Id="13901" PostId="11804" Text="great experiment, kudos rumtscho!     ps: had to have a gigle at the 'only dedicated sugar lovers or Americans should resort to adding sugar' bit :)" CreationDate="2011-02-03T22:46:45.827" UserId="2939" />
  <row Id="13902" PostId="11806" Text="A little further hunting and I found this article (http://www.notdelia.co.uk/confused-about-cream/ ), which perhaps explains some of the problem.  Clotted cream is made by slow heat treatment, but by definition, UHT cream has been treated with high heat, so this may have modified the structure in a way that interferes with getting the thickest clotted cream." CreationDate="2011-02-03T23:11:44.293" UserId="4504" />
  <row Id="13903" PostId="11784" Text="Are there any references for this &quot;pellicle&quot; idea? I've seen it referenced for some things but never for steak or grilling. I'm not sure if that's actually how &quot;crust&quot; is formed." CreationDate="2011-02-03T23:14:53.183" UserId="123" />
  <row Id="13904" PostId="91" Text="Longer and more frequent churning will break up the ice crystals that form and the smaller the ice crystals, the smoother the texture." CreationDate="2011-02-03T23:24:47.480" UserId="4504" />
  <row Id="13905" PostId="11802" Text="Coconut cream resembles the consistency of dairy cream; perhaps you are actually thinking of &quot;creamed coconut&quot;, but not &quot;cream of coconut&quot; which is used interchangeably for coconut cream (are you confused yet?).  Anyway, this does look interesting and perhaps worth a try." CreationDate="2011-02-03T23:25:05.163" UserId="41" />
  <row Id="13906" PostId="4392" Score="2" Text="I never bother to scald the milk and have never had a problem.  However, I add the milk in smaller increments that 1 cup at first, to thin out the roux slowly, and whisk constantly.  You also need to make sure that you bring the heat up sufficiently after adding the milk in order for the thickening to happen.  Once it starts to thicken, then you can turn it down, but it won't thicken if you just leave it on low heat the whole time.  Note that the thicker you make your your roux (i.e. the higher the ratio of flour to butter), the thicker your final sauce will be." CreationDate="2011-02-03T23:28:02.967" UserId="4504" />
  <row Id="13907" PostId="4421" Score="2" Text="The starch in the flour needs to be heated to at least 150 F in order to expand and thicken the sauce, but once it hits 200 F, it will collapse again." CreationDate="2011-02-03T23:34:08.600" UserId="4504" />
  <row Id="13908" PostId="11807" Text="At home I have always kept ketchup in the fridge after opening but now that I think of it, pretty much all restaurants that offer ketchup keep it on the table. And if you do ask for ketchup it is usually room temperature, implying it wasn't just pulled from the fridge." CreationDate="2011-02-03T23:45:23.803" UserId="3478" />
  <row Id="13909" PostId="11807" Score="1" Text="@duchess, as far as I know, restaurants also throw out their ketchup and other on-table condiments fairly frequently and refill from fresh bottles. At least, that was the practice at restaurants where I and my friends have worked." CreationDate="2011-02-04T00:08:25.413" UserId="1304" />
  <row Id="13910" PostId="11799" Score="2" Text="Most recipes come from *cooks* - I think it's rather rare for *chefs* to produce recipes that are actually practical to prepare in a home kitchen." CreationDate="2011-02-04T00:28:10.700" UserId="41" />
  <row Id="13911" PostId="11807" Score="4" Text="It lasts longer in the fridge, if you are an infrequent user, but lasts a fair while in a cupboard.  Also, IMO, condiments, particularly ketchup, are better served cold." CreationDate="2011-02-04T00:50:09.670" UserId="3432" />
  <row Id="13912" PostId="11805" Text="Related: http://cooking.stackexchange.com/questions/11336/how-to-make-scalded-clotted-cream" CreationDate="2011-02-04T00:52:44.893" UserId="3432" />
  <row Id="13913" PostId="1584" Text="I know this question is getting old, but Frito-Lay does make Ketchup Lays chips. Not the same as Doritos but the &quot;flavor&quot; may be similar." CreationDate="2011-02-04T00:54:37.907" UserId="3478" />
  <row Id="13914" PostId="11805" Text="All recipes I've seen call for raw milk, the pasteurisation messes up the clotting action. (see slightly related question: http://cooking.stackexchange.com/questions/1011/what-is-the-effect-of-using-pasteurized-milk-in-cheese-making)" CreationDate="2011-02-04T00:54:44.327" UserId="3432" />
  <row Id="13915" PostId="11590" Text="I'll try that next time, and if it works I'll accept your answer" CreationDate="2011-02-04T01:09:13.140" UserId="4571" />
  <row Id="13916" PostId="1012" Score="1" Text="25 kg of calcium chloride seems fine; you're just not thinking big enough!" CreationDate="2011-02-04T01:33:02.937" UserId="152" />
  <row Id="13917" PostId="11786" Text="@Aar Sorry, I misinterpreted the original question. When you try to explain the theory, things are not so clear cut. A lot of what I have read on CoffeeGeek.com, Home-Barista.com and GreenCoffeeBuyingClub.com simply says &quot;Try this approach, see if it gives you better results&quot;. And that is what I posted - where I ended up after trying other people's suggestions." CreationDate="2011-02-04T03:57:30.063" UserId="1319" />
  <row Id="13918" PostId="11786" Text="@Peter the Hario kettle is specially designed to allow you to pour the water VERY slowly. Heating the water up in the electric kettle gets it to the boiling point ASAP. At that moment, the water is too hot for brewing coffee. SO I pour it into the Hario to dissipate some heat, and pre-wet the grounds for 30 seconds. When I actually start pouring the water into the filter cone, it is in the desirable range of 195 to 205 degrees." CreationDate="2011-02-04T04:00:16.737" UserId="1319" />
  <row Id="13919" PostId="11786" Text="@Aar I clarified the end of the pour. I don't use all 2.5 cups of water to make a single cup of coffee! There is no magic recipe for quantity of water to ground coffee. I started with the guidelines at Sweet Maria's and modified them to something that my wife and I could agree on as the &quot;best&quot; flavor." CreationDate="2011-02-04T04:11:02.210" UserId="1319" />
  <row Id="13920" PostId="8188" Text="Be careful. In some states like [Florida](http://www.realmilk.com/milk-laws-1.html#fl) raw milk is illegal to sell. Saw a story about it on the news once." CreationDate="2011-02-04T07:31:26.710" UserId="3489" />
  <row Id="13921" PostId="11807" Score="1" Text="I don't think it makes a huge amount of difference, especially as ketchup is loaded with sugar and vinegar and is generally well-sealed. The scientific thing to do would be to buy two cheap bottles of ketchup, open them, then leave one in the fridge and one in the cupboard and see which one lasts longer." CreationDate="2011-02-04T09:07:42.330" UserId="4194" />
  <row Id="13922" PostId="11337" Text="Gotta try this, I haven't had clotted cream in eons! :(" CreationDate="2011-02-04T10:04:36.630" UserId="3680" />
  <row Id="13923" PostId="7521" Text="Some say the skin is also somewhat bitter, though not as much as the [seeds](http://www.culinate.com/columns/front_burner/tomatoes). This becomes most prominent if you're making a sauce." CreationDate="2011-02-04T10:19:11.243" UserId="3489" />
  <row Id="13924" PostId="11814" Text="This gives me something to go by - I'll have to use my judgement now to make the call. It is still firm, feels a bit like a tennis ball with a soft surface, so I tend to think it's okay. Also good to know it can be eaten raw (as opposed to beans etc.) Thanks!" CreationDate="2011-02-04T13:00:09.513" UserId="2693" />
  <row Id="13925" PostId="8188" Text="@Zan true, &quot;the federal government has  not established any mandatory national safety standards for Grade A milk; no national law even regulates the sale of raw unpasteurized milk.  &#xA;That has been left up to states and localities, which are best  equipped to regulate, monitor and inspect the local dairy industry and respond to local reports of adulterated milk&quot; (http://www.uspirg.org 2006)." CreationDate="2011-02-04T13:26:45.447" UserId="15" />
  <row Id="13926" PostId="2709" Text="I did something similar this week. Pierced a whole lemon several times, and put it with a whole peeled onion in the cavity of the chicken. Put it on a bed of peeled carrots and half onions in the slow-cooker, with half a cup of chicken stock from a cube. When I got home, strained off the liquid and reduced it. The chicken was lemony and tender, and the sauce was absolutely astonishing." CreationDate="2011-02-04T14:00:18.380" UserId="4214" />
  <row Id="13927" PostId="11814" Score="4" Text="You could compare the texture to a root vegetable you're more familiar with, like a carrot.  If you'd think the carrot was alright to eat, the beetroot probably is too." CreationDate="2011-02-04T14:38:59.580" UserId="4504" />
  <row Id="13928" PostId="11784" Text="I'll try to remember where I got the concept. Probably from TV, though, so that might not help. You know how it goes anyway--you do something using a certain mental model of how it works. Then if it works out well, that validates the mental model for you...even if it's wrong." CreationDate="2011-02-04T15:06:36.843" UserId="3348" />
  <row Id="13929" PostId="11798" Score="1" Text="Yep just there for the wonderful taste. I have never tried it in mash though but nutmeg goes with a lot of savoury or sweet dishes where cream or milk is used. Couldn't agree more with Michael, fresh is best." CreationDate="2011-02-04T15:24:02.130" UserId="2391" />
  <row Id="13930" PostId="11813" Score="2" Text="Once removed from the ground beetroot instantly becomes inedible - I don't know how anybody can eat the stuff!!" CreationDate="2011-02-04T16:34:01.427" UserId="4483" />
  <row Id="13931" PostId="11807" Score="1" Text="@ElendilTheTall - But how do you tell when the ketchup is spoiled?" CreationDate="2011-02-04T16:35:13.267" UserId="4483" />
  <row Id="13932" PostId="11813" Text="@mgb ahahahahahah!" CreationDate="2011-02-04T16:35:47.227" UserId="2693" />
  <row Id="13933" PostId="11814" Score="1" Text="Carrots can loose moisture and get softer, but you can revive them by wrapping them in a damp paper towel and leaving them in your crisper for a day or two ... I don't know if something similar might've happened to the beets." CreationDate="2011-02-04T16:39:06.607" UserId="67" />
  <row Id="13934" PostId="8118" Text="SO 2year old matured chedder is going to be bad after a week in the fridge - must be a pretty nasty fridge!" CreationDate="2011-02-04T16:39:34.727" UserId="4483" />
  <row Id="13935" PostId="11746" Score="1" Text="@zanlok and the main reason for cooking something is to make chemical changes. A protein that denatures at 120C is not going to change at 37C however long you cook it for." CreationDate="2011-02-04T16:44:16.450" UserId="4483" />
  <row Id="13936" PostId="11739" Text="If that was the case you could make water boil by leaving it in the freezer for longer! So 3mins at 373K in a kettle should equal 5mins at 270K in a freezer" CreationDate="2011-02-04T16:45:24.450" UserId="4483" />
  <row Id="13937" PostId="11753" Text="Assuming you still had the original heating element outside the chicken that's almost right - the 'wall thickness' of chicken insulation is halved." CreationDate="2011-02-04T16:47:08.550" UserId="4483" />
  <row Id="13938" PostId="11746" Text="@mgb, yes. You can reach a target internal temperature in an oven at that temperature by leaving it in there indefinitely. That's obviously going to take a long time, and possibly not yield edible or pleasant results." CreationDate="2011-02-04T16:53:40.897" UserId="3489" />
  <row Id="13939" PostId="5230" Score="1" Text="Quick freezing is the secret to non-mushy anything. Thats was the great Birdseye breakthrough - using very cold brine to flash freeze quickly enough that you don't get crystals." CreationDate="2011-02-04T17:07:45.677" UserId="4483" />
  <row Id="13940" PostId="7815" Text="Large peppers do seem to get milder on freezing, about the same effect as blanching. There is some other change because frozen peppers don't 'repeat' like fresh ones - at least for me." CreationDate="2011-02-04T17:09:10.480" UserId="4483" />
  <row Id="13941" PostId="7138" Text="It may also be that they are buying commercial bread flour that already has baking soda in it - or are just covering themselves as in the 'may contain nuts'" CreationDate="2011-02-04T17:11:43.907" UserId="4483" />
  <row Id="13942" PostId="11819" Text="Ah! That is exactly what it was. My wife didn't remember what the label said, but that pic is definitely the same stuff. And I think you're right that it wasn't well made and the over-roasting of some grains was our biggest problem." CreationDate="2011-02-04T17:17:31.300" UserId="3348" />
  <row Id="13943" PostId="11820" Text="I have edited the second query, by 'ratio of vinegar' I was asking about foods already containing vinegar, as in the examples with mustard or hot sauce; rather than packed/brined/jarred in a vinegar solution." CreationDate="2011-02-04T17:30:46.920" UserId="15" />
  <row Id="13944" PostId="3753" Text="@KatieK haha I tried it with flour. Fortunately it didnt light and after the grease fire was out I had a big pile of smoldering flour and had to cover it with a wet towel (which I should have done in the first place)." CreationDate="2011-02-04T18:13:16.427" UserId="4428" />
  <row Id="13945" PostId="11809" Text="I wish you'd replied sooner; I learned the grittiness lesson the hard way! I was able to reduce the grittiness by mixing in some milk, which gave the sugar something to dissolve into." CreationDate="2011-02-04T18:28:47.993" UserId="4665" />
  <row Id="13946" PostId="11817" Score="1" Text="There was a restaurant fad during the mid 90's when restaurants were making Israeli cous-cous like Risotto. Add butter and onion or shallot, add cous-cous and toast for a minute, then add the liquid usually chicken stock one cup at a time until the cous-cous was just right. I think chefs were also mounting the finished cous-cous with butter. I've also seen a chef blanch parsley and puree the parsley in the blender with vegetable stock. This was added to the cous-cous at the end for a bright green color and flavor. Under pan roasted sea-bass it was fantastic." CreationDate="2011-02-04T20:40:01.457" UserId="4039" />
  <row Id="13947" PostId="11811" Text="If juice is running everywhere that is due to you not letting the steak rest before cutting in to it - see http://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking" CreationDate="2011-02-04T22:59:17.203" UserId="123" />
  <row Id="13948" PostId="11670" Text="Most braises will be a minimum of 40 minutes, but if the simmer is low enough, you can go longer.  When I braise in the oven (250F) I go three hours, but that is for tough meats.  It depends on whether you want &quot;falling apart&quot; tender, or fork resistant tender." CreationDate="2011-02-04T23:34:49.223" UserId="3479" />
  <row Id="13949" PostId="11824" Score="1" Text="Thanks -- perhaps I'm just too spoiled to accept a 5-minute-wait as the best solution ;)" CreationDate="2011-02-04T23:40:30.337" UserId="4697" />
  <row Id="13952" PostId="11694" Text="Why would you use a filter rather than a cafeteria/french press.      &#xD;&#xA;Assuming you are only making one or two cups rather than a pot - it seems easier and I always thought better to have the water and the coffee mixed together rather than it briefly running through." CreationDate="2011-02-04T23:57:11.583" UserId="4483" />
  <row Id="13953" PostId="8185" Text="Move to another country that hasn't lost the plot!" CreationDate="2011-02-05T01:21:38.500" UserId="3203" />
  <row Id="13954" PostId="11811" Text="@Ryan Elkins: Back when I ate steak, I always liked the juice to go everywhere." CreationDate="2011-02-05T01:40:27.943" UserId="3432" />
  <row Id="13955" PostId="11809" Text="Sorry I didn't get there in time. Milk seems like an OK way to go, but I'd still recommend adding the sugar to the cookie batter. Either that or get a Santha Wet Grinder. :-)" CreationDate="2011-02-05T02:44:50.970" UserId="3779" />
  <row Id="13956" PostId="11811" Text="No Ryan, it isn't." CreationDate="2011-02-05T05:11:11.027" UserId="3750" />
  <row Id="13957" PostId="11827" Text="I usually make it from minced pork **and** beef. Anyway, I was under the impression that the diseases are insidious enough to be a question of luck rather than trust." CreationDate="2011-02-05T08:40:43.017" UserId="4697" />
  <row Id="13958" PostId="11824" Text="Use the microwave to reduce the cooking time." CreationDate="2011-02-05T11:33:15.300" UserId="3756" />
  <row Id="13959" PostId="11828" Text="Can you share a link to one of these saute pans?" CreationDate="2011-02-05T12:31:46.337" UserId="1832" />
  <row Id="13960" PostId="11831" Text="sautéeing is in fact the action of frying on high heat while tossing the product (sauté is French for 'jump')  in the pan. what you are describing is a sauce pan." CreationDate="2011-02-05T14:36:15.140" />
  <row Id="13961" PostId="11831" Text="For me sauce pans are the ones with high sides (as high as their diameter), sauté pans have low sides, fry pans have curved sides. You are right about the high heat, but I don't call it frying, because for me frying is done without moving the meat around, just turning it from time to time" CreationDate="2011-02-05T15:04:09.850" UserId="4698" />
  <row Id="13962" PostId="131" Text="As far as digital storage goes, I can only echo support for SousChef - some great recipes in there to start with and easy to add your own. To be honest, though, pretty much all of the stuff I **use** frequently is either in an old fashioned cookbook or pinned to my freezer with fridge magnets." CreationDate="2011-02-05T15:40:57.200" UserId="2191" />
  <row Id="13963" PostId="11694" Text="@mgb, 2 reasons, 1. It's really cheap (got a melitta travler for 8 bucks) 2. Very little cleanup - so I can make it quietly every morning.  Also, I remember Alton Brown on Good Eats saying and demonstrating this to be the best possible way to make a cup of coffee." CreationDate="2011-02-05T16:06:40.677" UserId="2467" />
  <row Id="13964" PostId="11785" Text="It's not that we're advocating for parcooking -- the questions was in how restaurants do it, and many (not all) par-cook.  [There's a completely different question on how you *should* prepare risotto](http://cooking.stackexchange.com/questions/54/how-should-i-prepare-risotto) and only one of those answers (out of 10) mentions par-cooking.  There are a number of other questions on [risotto](http://cooking.stackexchange.com/questions/tagged/risotto) and [paella](http://cooking.stackexchange.com/search?q=paella)" CreationDate="2011-02-05T17:02:05.573" UserId="67" />
  <row Id="13965" PostId="11830" Score="1" Text="Do you have a typo in `&quot;2 tsp sugar&quot; is 2 table spoons of sugar`? I would understand it as 2 teaspoons, and tbsp as tablespoons." CreationDate="2011-02-05T18:19:51.327" UserId="4590" />
  <row Id="13966" PostId="11828" Text="You're right - this doesn't make sense, they should have sloped sides so you can easily toss (or jump as daniel said below) the sauteeing things" CreationDate="2011-02-05T18:20:57.097" UserId="210" />
  <row Id="13967" PostId="11828" Text="I find by far the most essential use of a large lidded saute pan, straight sided, is for cooking pilau/pilaf.  As a result, I consider it essential equipment." CreationDate="2011-02-05T18:56:10.067" UserId="3432" />
  <row Id="13968" PostId="11832" Text="+1 Thanks for the great detailed answer." CreationDate="2011-02-05T19:15:46.177" UserId="2715" />
  <row Id="13969" PostId="11831" Text="Well you'd be kinda wrong there. Frying is any cooking technique that involves food on a hot surface (that isn't a grill or a plancha, basically). Sauteeing is a subset of frying." CreationDate="2011-02-05T19:36:07.050" />
  <row Id="13970" PostId="11831" Text="yeah, that's why I say &quot;for me&quot; :) thanks for making that clear to me. I'm not professionally trained, just a cooking enthusiast, as you may have realized by now :)" CreationDate="2011-02-05T19:58:05.720" UserId="4698" />
  <row Id="13971" PostId="11807" Text="The same way you can tell anything is spoiled; it looks/smells/tastes spoiled!" CreationDate="2011-02-05T20:51:50.773" UserId="4194" />
  <row Id="13972" PostId="2641" Text="@Knives: +1 — another vegetarian here who loves being teased with bacon comments :-P" CreationDate="2011-02-05T21:14:01.603" UserId="4257" />
  <row Id="13973" PostId="11824" Score="5" Text="I would recommend against the microwave when doing meat.  Yes, it will get it to temperature quickly, but a lot of meat's flavor comes from the sear, and the microwave can't help you there.  If you are just trying to quickly know if you have the right amount of salt, say, then maybe, but if you are trying to determine if your spice combination is correct to make the meat taste right, you will need to cook it the way it will, ultimately, be cooked, and most people don't cook burgers (or sausages) in a microwave." CreationDate="2011-02-05T21:37:18.727" UserId="3479" />
  <row Id="13974" PostId="11827" Score="2" Text="Unless you are grinding/chopping your own meat from whole pieces, I wouldn't trust ANY ground meat raw...just as I wouldn't make steak tartare from burger mix.  A whole hunk of meat only has a likelihood of contamination on the outside surface.  Once the meat is ground, it is ALL outside surface.  If I am going to be eating meat raw, I want to know that it was whole when I got it." CreationDate="2011-02-05T21:41:15.270" UserId="3479" />
  <row Id="13975" PostId="8127" Score="1" Text="@AlberT: partly this depends on how you use language.  I usually buy ‘Parmigiano Reggiano’, but when talking loosely, I call it ‘parmesan’ — just like I call it ‘cheese’ not ‘formaggio’.  To many English speakers (especially in the UK, I think) ‘parmesan’ is simply the anglicisation of ‘parmigiano’, and includes both the original DOC and mass-produced/foreign alternatives." CreationDate="2011-02-05T22:21:06.830" UserId="4257" />
  <row Id="13976" PostId="5324" Score="1" Text="I know this is an old answer, but any chance you could take a few minutes to summarize the main points in your link?  Links aren't all that helpful without context, and if that blog ever dies, then this answer dies with it." CreationDate="2011-02-05T23:35:47.697" UserId="41" />
  <row Id="13977" PostId="11726" Text="What kind of spices do you use?" CreationDate="2011-02-06T00:22:36.217" UserId="3310" />
  <row Id="13978" PostId="10965" Text="Treated it like a fruit pie. Tasted great!" CreationDate="2011-02-06T00:23:21.723" UserId="3310" />
  <row Id="13979" PostId="11834" Score="1" Text="That's just weird. I agree with Doug below that it looks like a wood ear or cloud ear, but what it would be doing in garam masala, I can't imagine! I don't believe either of those fungi have any common use in Indian cuisine. Where did you buy this garam masala? I'd be somewhat disinclined to eat it just based on the oddness." CreationDate="2011-02-06T00:55:45.187" UserId="1393" />
  <row Id="13980" PostId="11839" Text="Alton's recipe doesn't appear to involve opening the pouch half an hour in; it says to cook for 3½ hours straight." CreationDate="2011-02-06T01:19:16.953" UserId="41" />
  <row Id="13981" PostId="11834" Text="I've asked a few folks on twitter that know a lot about Indian food, I'll let you know if I hear anything back." CreationDate="2011-02-06T01:26:27.583" UserId="1393" />
  <row Id="13982" PostId="11834" Text="I bought it at a small local Indian grocery store — it’s not a super-shiny sort of place, but I’ve not had any bad experiences there — they don’t routinely sell out-of-date items or anything.  It’s Nirav brand — not the store’s home-made mix or something." CreationDate="2011-02-06T01:46:11.463" UserId="4257" />
  <row Id="13983" PostId="11836" Text="Thankkyou!  Hmmm… looking around, though, the photos of cloud/wood ears I can find online don’t look quite like this thing — this is more like a lichen and less like a mushroom.  I’ve never had cloud/wood ears, though, so I’m not sure…" CreationDate="2011-02-06T01:47:44.987" UserId="4257" />
  <row Id="13984" PostId="11836" Text="Ah — after some more thorough googling than I’d done at first, I think I’ve found it online after all: it is an edible lichen, sometimes called “stone flower”, and can apparently be a reasonably standard component of garam masala.  Will put what I’ve found into a separate answer.  Thankyou for your help, though, in any case!" CreationDate="2011-02-06T01:55:57.203" UserId="4257" />
  <row Id="13985" PostId="11834" Score="1" Text="@Michael: I think I’ve found what it is, actually — an edible lichen called **black stone flower**, or **dagad phool** (see answer below).  But I can’t find much info about it; would love to hear if your twitter contacts can give any more info…" CreationDate="2011-02-06T02:09:31.097" UserId="4257" />
  <row Id="13986" PostId="899" Score="1" Text="Use this when you’re cooking with guests around: it never ceases to impress people who haven’t seen it before (especially when they go home and try it themselves), and to draw knowing appreciative looks from those who have ;-)" CreationDate="2011-02-06T02:19:16.493" UserId="4257" />
  <row Id="13987" PostId="11841" Text="That's fascinating! I'm glad you found your answer." CreationDate="2011-02-06T03:29:26.250" UserId="1393" />
  <row Id="13988" PostId="11839" Text="Not half an hour in to cooking, Adam said after cooking." CreationDate="2011-02-06T05:37:48.680" UserId="123" />
  <row Id="13989" PostId="11810" Score="1" Text="+1 &quot;Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it&quot; is the big clue - except when your little ones suck sauce directly from the bottle and contaminate the opening, even the fridge wont help then! But most people usually go through the stuff quickly enough that no one notices a little mould" CreationDate="2011-02-06T09:27:19.610" UserId="3203" />
  <row Id="13990" PostId="11827" Text="Thank-you for the long reply. I had no idea of the danger of eating raw, unscrubbed plants (or safety of raw meat). I'll have to research that a bit." CreationDate="2011-02-06T10:06:29.170" UserId="4697" />
  <row Id="13991" PostId="11838" Text="Perhaps the braising liquid seasons the meat better or more evenly if all of the meat is exposed to it at some point." CreationDate="2011-02-06T13:46:58.610" UserId="1549" />
  <row Id="13992" PostId="4743" Score="1" Text="I've taught my children this. If it smells like a rock, leave it there. If it smells like a melon, go ahead and buy it. Also, if the bins of plums and nectarines don't get your attention as you walk by just from the smell of them, don't bother buying any no matter how nice they look." CreationDate="2011-02-06T14:52:22.993" UserId="304" />
  <row Id="13993" PostId="11791" Text="Our family name for this is &quot;beef and tomato on rice&quot;. We use real onion, not flakes, and use a lean or extra lean ground beef. Also I use whole canned tomatoes and chop them a bit, because the juice in the whole tomatoes is much thicker and nicer than in the diced. A little cayenne pepper helps liven it up. I don't stir it all together - I pour the beef and tomato over the rice in a large bowl and that way people can decide their own proportions of meat to rice." CreationDate="2011-02-06T15:00:33.330" UserId="304" />
  <row Id="13994" PostId="10465" Text="I like the BBQ option as well, but the books I've looked at always say to cook pork to 170 which I find makes it a little too dry for my liking.  I'll have to try your idea of pulling it at 145 and letting it sit.  Do you do anything to keep it from getting too cold?" CreationDate="2011-02-06T15:14:06.763" UserId="4678" />
  <row Id="13995" PostId="11860" Text="+1 for your definition of seasoning as a finishing touch. There may also be something in what you say regarding older cookbooks." CreationDate="2011-02-06T19:08:32.830" UserId="1549" />
  <row Id="13996" PostId="11846" Text="No backyard - I live in a condo apartment.  125° F seems awfully low but I was thinking to leave it on 145° F (medium rare USDA minimum) or slightly higher for most of the day." CreationDate="2011-02-06T19:54:27.550" UserId="41" />
  <row Id="13997" PostId="11862" Text="+1 for another simple and unambiguous definition. I only wish there was something in the etymology of the word to help me decide between this and the 'finishing touch' definition." CreationDate="2011-02-06T20:10:48.127" UserId="1549" />
  <row Id="13998" PostId="11865" Score="2" Text="I hadn't thought of using salad tongs for preserving the pasta shape. Thanks!" CreationDate="2011-02-06T20:48:25.820" UserId="4697" />
  <row Id="13999" PostId="11865" Text="What's the problem with mixing the pork in if it's hot? The eggs are going to coagulate anyway." CreationDate="2011-02-06T20:52:46.700" UserId="4697" />
  <row Id="14000" PostId="11867" Score="1" Text="By the way, ground chicken thigh with skin, plus garlic and anchovy paste, makes a fine patty. :)" CreationDate="2011-02-06T21:14:16.313" UserId="4428" />
  <row Id="14001" PostId="11864" Score="2" Text="Well, it depends on what kind of cheese. Some types of cheese can go without refrigeration almost infinitely, while other types of cheese spoil much quicker. Most cheeses will be fine after just sixteen hours out of the fridge, but just to be sure: please define your cheese! :)" CreationDate="2011-02-06T21:24:24.073" UserId="4710" />
  <row Id="14002" PostId="5727" Text="I don't think you need to clear out tendon/gristle, in my Kitchenaid they grind fine and add to the texture of the burger. Absolutely agree about the difference between chuck and round, as I tried grinding round for the first time today. Not bad but definitely weaker on flavor." CreationDate="2011-02-06T21:35:25.687" UserId="4428" />
  <row Id="14003" PostId="11864" Text="(Also, it depends on the temperature at your house. Some cheeses might get a little sweaty if kept above about 70°F for too long)" CreationDate="2011-02-06T21:42:53.660" UserId="4710" />
  <row Id="14004" PostId="11869" Text="+1, I usually rinse pasta to stop the cooking if I don't plan to eat it immediately, but didn't know of the effect of rinsing on starch." CreationDate="2011-02-06T21:46:42.557" UserId="4697" />
  <row Id="14005" PostId="11869" Score="1" Text="Do you find that the cheese melts and eggs coagulate well when they are added after a cooling rinse?" CreationDate="2011-02-06T21:56:07.643" UserId="4697" />
  <row Id="14006" PostId="11865" Score="2" Text="@Tim : because you want the egg mixture to stick to the pasta; if it sets up too much because you've heated it, it won't coat the pasta as evenly ... which could explain why you've having to mix it too much." CreationDate="2011-02-06T22:16:07.507" UserId="67" />
  <row Id="14007" PostId="11853" Score="2" Text="If you don't have a grill pan, and your grill has large openings on the grates, you might want to use a couple of skewers to make something that looks like a raft out of the asparagus ... it means they'll only cook from two sides, but it's better than lossing most of 'em as a sacrifice to the grill gods." CreationDate="2011-02-06T22:19:24.820" UserId="67" />
  <row Id="14009" PostId="11869" Text="Yes, if using just a bit of lukewarm water. The pasta will still be warm. After draining and rinsing I toss the spaghetti together with the rest of the ingredients in the pan which is still hot from cooking the pasta, so there's enough heat for the eggs to turn in to a lovely soft sauce, but not so much heat that you end up with bits of scrambled egg." CreationDate="2011-02-06T23:55:15.607" UserId="4710" />
  <row Id="14010" PostId="11861" Text="As for the tomatoes, you can start with pre-sauced sauce, paste, stewed tomatoes, or fresh.  One recipe I've seen has the tomatoes cooked on a hot grill, then mashed into the pizza with herbs.  I often use stewed/canned tomatoes, and mash them into something more sauce-like while reducing them.  The closer to fresh, the better they taste!" CreationDate="2011-02-06T23:59:20.810" UserId="201" />
  <row Id="14011" PostId="11865" Text="Agree, apart from the bacon being crispy.  Mind you, you might mean *american bacon*." CreationDate="2011-02-07T00:23:39.920" UserId="3432" />
  <row Id="14012" PostId="11869" Score="2" Text="Of course, if you're going with residual heat, I'm assuming it's a heavier pan, so it's possible this might not be enough if you have really thin pans." CreationDate="2011-02-07T01:04:52.027" UserId="67" />
  <row Id="14013" PostId="11872" Text="Side note: While deciding how to dispose of the first, &quot;gummy&quot; xanthan version, I thought I'd try melting some dark chocolate in it anyway and see how it would turn out.  I had to thin it out with coconut milk, and it was completely useless for whipping, but it did make an unexpectedly delicious chocolate pudding, which is in and of itself pretty hard to come by if you're going dairy-free.  Something else to add to the recipe box, and really very simple to put together.  Very chocolatey and very creamy, with just the tiniest hint of coconut." CreationDate="2011-02-07T02:34:55.647" UserId="41" />
  <row Id="14014" PostId="11864" Score="1" Text="I wonder how people had cheese before frdges" CreationDate="2011-02-07T03:00:21.100" UserId="4483" />
  <row Id="14015" PostId="11864" Score="1" Text="Personally, I'd toss it - a solid block, sure, but shredded has a lot more surface area. If it is sealed, it probably ain't gonna kill you, but why mess around?" CreationDate="2011-02-07T06:04:20.537" UserId="1393" />
  <row Id="14016" PostId="11881" Text="Hey Darko, when getting things shipped from the USA to Brisbane, Australia, I was often surprised by how quickly they arrived.  Most things arrived within a week...so perhaps you could still (just) manage it?  Otherwise good luck finding the anatomical heart mold!" CreationDate="2011-02-07T09:02:42.663" UserId="2939" />
  <row Id="14017" PostId="3874" Score="2" Text="+1 for not wasting good stuff!" CreationDate="2011-02-07T12:12:51.583" UserId="3721" />
  <row Id="14018" PostId="11883" Text="Fantastic answer - quick question: I was under the impression that you must boil dried lentils for at least 20-30 minutes but you mention soaking them. Does this mean I can soak them night over, without boiling them so they are ready in the morning ?. Or even soak them when I get up for later use (if so for how long must they be soaked ?)." CreationDate="2011-02-07T12:45:11.773" UserId="2334" />
  <row Id="14019" PostId="11883" Score="1" Text="Indeed, you'll have to cook your lentils after soaking them. Most types of lentils will be done in half an hour but it depends a bit, just check the packaging. If this is too much of a bother in the morning for you, I'd say you go with the freezer option! :)" CreationDate="2011-02-07T13:03:58.377" UserId="4710" />
  <row Id="14020" PostId="11890" Score="1" Text="According to your quote, eating the peel would result in eating 2 000 times more pesticides. Perfectly safe?" CreationDate="2011-02-07T13:50:28.490" UserId="4697" />
  <row Id="14021" PostId="11890" Score="2" Text="perfectly safe &quot;in and of itself&quot;, yes.  It's only IF the kiwifruit you are eating has been treated by pesticides that you may choose to weigh up the pros and cons of ingesting the pesticides." CreationDate="2011-02-07T13:58:12.697" UserId="2939" />
  <row Id="14022" PostId="11890" Score="1" Text="Sounds like a case where buying trusted organic is well worth it." CreationDate="2011-02-07T14:56:29.307" UserId="2428" />
  <row Id="14023" PostId="11890" Score="1" Text="Also, washing fruit tends to remove a large amount of pesticides, at least on smooth skin like apples. It might be a little trickier for a hairy skin like a kiwi." CreationDate="2011-02-07T15:40:21.357" UserId="1163" />
  <row Id="14024" PostId="11890" Score="1" Text="@Kimba, @Tim: Seems to me it's the absolute quantity we should care about. It's all well and good to say it's 2000 times worse than the flesh, but does that bring it to an unsafe level or not?" CreationDate="2011-02-07T15:59:08.470" UserId="1672" />
  <row Id="14025" PostId="11850" Score="1" Text="I'm sorry for yet another tag debate but flapjack is dangerously localized; in the Americas it actually means something completely different (literally, it's a pancake). And, unfortunately, if a tag *can* be used incorrectly then it almost always *will* be. A (British) flapjack is essentially just a granola bar; I felt that `[granola]` was appropriate, however, I understand if you don't think it applies. If you're adamant about having a tag for this specific food, please try to think of one that isn't ambiguous. (`[cereal-bar]` would probably be fine)" CreationDate="2011-02-07T16:01:05.820" UserId="41" />
  <row Id="14026" PostId="11894" Score="2" Text="Can you clarify what exactly you are asking?  Do you want to know what kinds of preparations you might put chocolate and blue cheese in?  Whether they objectively &quot;go&quot; according to flavor pairing guidelines?" CreationDate="2011-02-07T17:01:25.267" UserId="1816" />
  <row Id="14027" PostId="11890" Text="@Tim, yes, I meant that the skin of the fruit didn't have any inherent danger, but that if it was dirty (pesticides would be included in that), then it should be washed or removed." CreationDate="2011-02-07T17:15:11.697" UserId="1259" />
  <row Id="14028" PostId="11894" Score="1" Text="Voted to close as &quot;not a real question&quot;. It's unclear what's being asked here. Jared, I think there's a good question here, but it needs to be fixed, per @justkt 's comments. Note that &quot;closed&quot; is not a bad thing here. If it does get closed, you can still fix the question and it would get re-opened." CreationDate="2011-02-07T17:17:29.667" UserId="1259" />
  <row Id="14029" PostId="11889" Score="1" Text="My grandmother cuts them in halves and eat the pulp out of the skin with a spoon. Just a tip." CreationDate="2011-02-07T17:55:29.277" UserId="1870" />
  <row Id="14030" PostId="11889" Text="@Johnny: That's what I used to do, but lately I've been too lazy to go to the kitchen for a knife and spoon." CreationDate="2011-02-07T18:07:24.757" UserId="4697" />
  <row Id="14031" PostId="10892" Text="but if you're really concerned about e coli et al you can put the meat cuts into 190 deg water for 90 second to kill surface pathogens and then grind it." CreationDate="2011-02-07T19:05:41.620" />
  <row Id="14032" PostId="11839" Text="@Ryan: That was after the edit (and my comment)." CreationDate="2011-02-07T20:42:15.797" UserId="41" />
  <row Id="14033" PostId="11899" Text="Great answer except that last line, which is sadly not true.  Letting it cool in the liquid might add a little flavor but it definitely won't add moisture to the meat." CreationDate="2011-02-07T22:22:03.450" UserId="446" />
  <row Id="14034" PostId="11900" Text="So NZ-ers usually eat whole kiwifruits? It's nice to know that it's a common practice." CreationDate="2011-02-07T22:23:04.757" UserId="4697" />
  <row Id="14035" PostId="1735" Text="You don't need to &quot;soak&quot; the lady-finger. A quick dip is all that's needed." CreationDate="2011-02-07T22:33:58.437" UserId="2215" />
  <row Id="14036" PostId="11864" Text="Personally, I'd smell it. Cheese tends to smell bad first." CreationDate="2011-02-07T22:36:01.540" UserId="2215" />
  <row Id="14038" PostId="11901" Text="Wait, I'm confused. Aren't you already a moderator?" CreationDate="2011-02-07T23:23:53.563" UserId="2569" />
  <row Id="14039" PostId="11901" Text="@Marti: I am a moderator pro tempore. I was appointed by the StackExchange team to serve as a moderator until formal elections are held. That time has come. :)" CreationDate="2011-02-07T23:40:27.673" UserId="60" />
  <row Id="14040" PostId="11900" Text="Ummn, no. As I said &quot;you don't see many locals eating the skin&quot;. Sliced or scooped is the norm. We can't generally afford the Gold or Grape varieties, we export them all :-)" CreationDate="2011-02-07T23:46:34.577" UserId="3203" />
  <row Id="14041" PostId="11899" Text="I disagree, as do many references that I found. The one that comes to mind first is Tom Colicchio in this season of Top Chef, who said &quot;If you don't let the meat cool in the braising liquid, it will dry out&quot;, before booting someone off the show, but here is a written one: http://culinaryarts.about.com/od/moistheatcooking/ht/How-to-Braise-Meat.htm" CreationDate="2011-02-08T00:11:58.400" UserId="4442" />
  <row Id="14042" PostId="11889" Score="6" Text="+1 for use of poetry" CreationDate="2011-02-08T01:09:34.377" UserId="3203" />
  <row Id="14043" PostId="11904" Text="I always liked the term 'mucilaginous' (it seems to come up when talking about okra)" CreationDate="2011-02-08T01:27:03.110" UserId="67" />
  <row Id="14044" PostId="11901" Score="9" Text="I'll certainly be voting for you... I think you've done a fine job." CreationDate="2011-02-08T01:27:56.603" UserId="1393" />
  <row Id="14045" PostId="11906" Text="Oh, and I should add - I've already begun to season it in the oven." CreationDate="2011-02-08T02:01:25.120" UserId="4138" />
  <row Id="14046" PostId="11839" Text="I hate to nit pick but the original read &quot;that isn't opened until half an hour after the cooking.&quot;  - although he did edit it to be more clear." CreationDate="2011-02-08T02:41:40.317" UserId="123" />
  <row Id="14047" PostId="11909" Score="2" Text="The key for the Pittsburg steak is as you mentioned the caramelization.  The seasoning includes a little sugar to help that along." CreationDate="2011-02-08T02:46:05.583" UserId="3169" />
  <row Id="14048" PostId="11881" Text="The first time I saw this (in the book &quot;Penn &amp; Teller's How to Play with Your Food&quot;), they used the less anatomical &quot;valentine's day heart&quot; shaped mold, and stuck the bag of &quot;sauce&quot; in the point of the heart, so you could still serve to the top two round bits." CreationDate="2011-02-08T03:15:48.850" UserId="67" />
  <row Id="14049" PostId="11900" Text="Mmmmm, grape kiwifruit. And you've got me pining for feijoas! Hurry up, autumn!" CreationDate="2011-02-08T03:18:40.627" UserId="4138" />
  <row Id="14050" PostId="11891" Text="as much as I'd like to do that, I don't have the skills nor enough time to gain the skills, but good detailed answer!" CreationDate="2011-02-08T04:14:50.747" UserId="130" />
  <row Id="14051" PostId="11885" Score="2" Text="It is fine... Just trust the internet! :)" CreationDate="2011-02-08T04:23:52.127" UserId="4742" />
  <row Id="14052" PostId="11776" Text="I was skeptical of the term *heavily diluted* but it seems you are right: since pH is a log10 scale, to raise the pH by one point requires 90% reduction of acidity. So, if you have a cup of 5% vinegar with pH 2.4, you need to add 9 cups of water to get 10 cups of .5% vinegar with a pH of 3.4. I am curious how much resistance to corrosion is conferred by seasoning or enamel coating. I have made chili (ie diluted tomato juice) in my cast iron with no visible deterioration." CreationDate="2011-02-08T04:58:37.370" UserId="4428" />
  <row Id="14053" PostId="11904" Score="2" Text="You guys are *trying* to ruin my appetite?" CreationDate="2011-02-08T05:03:00.063" UserId="3489" />
  <row Id="14054" PostId="10411" Text="This is how my wife taught me, and it works great every time. Especially for getting the whole batch uniformly crispy. With bacon that's cut thin (aka: purchased on the cheap), this takes finesse with a flip mid-cook, and will probably take 2 cookie sheets per 1-pound package. Don't let the raw bacon overlap, or it often becomes inextricably stuck together." CreationDate="2011-02-08T05:04:34.337" UserId="3489" />
  <row Id="14055" PostId="11896" Text="I wonder how the result here differs from that of @Elizabeth's answer?" CreationDate="2011-02-08T05:09:14.583" UserId="3489" />
  <row Id="14056" PostId="11868" Text="Though I (cough) rarely end up at a fast food joint (I live in the U.S.), I've noticed the trend in the upper-end sirloin-style burgers seems to be a more course grind to the meat. Apparently, better imparting of flavor idea is catching on." CreationDate="2011-02-08T05:18:16.103" UserId="3489" />
  <row Id="14057" PostId="10861" Text="Agreed. If you like a medium or rarer burger now and again - do it fresh." CreationDate="2011-02-08T05:19:17.647" UserId="3489" />
  <row Id="14058" PostId="858" Score="2" Text="Remember to open the can!" CreationDate="2011-02-08T05:43:31.077" UserId="4483" />
  <row Id="14059" PostId="11912" Score="6" Text="You've got my vote. You have always been an active moderator, and consistently shown respect, patience, and a level head when dealing with community members and other moderators. Your insight and ability to put into words what I often struggle to explain has been invaluable to the community." CreationDate="2011-02-08T06:33:08.857" UserId="60" />
  <row Id="14060" PostId="11910" Text="I don't save the juice even for refried beans, but I confess I've never done a head-to-head test to see which I prefer. My refried beans come out plenty creamy and delicious though." CreationDate="2011-02-08T07:49:14.113" UserId="1393" />
  <row Id="14061" PostId="11826" Text="wow, that's a frick'n huge diff. thanks for that tip!" CreationDate="2011-02-08T07:57:22.703" UserId="4323" />
  <row Id="14062" PostId="11912" Text="@everyone: in case you're not aware, there is an awesome tool for following elections [here](http://se.awio.com/election.html)" CreationDate="2011-02-08T08:09:45.173" UserId="3680" />
  <row Id="14063" PostId="816" Text="This is amazing, for years the question I always get was why has my Jam NOT set. Be thankful :-)" CreationDate="2011-02-08T08:51:53.530" UserId="3203" />
  <row Id="14064" PostId="816" Text="What sort of fruit are you using? Are you adding pectin or getting from fruit too?" CreationDate="2011-02-08T08:52:58.787" UserId="3203" />
  <row Id="14065" PostId="11890" Score="2" Text="I doubt if much if any pesticides would be left after a few rainfalls. And Kiwifruit are generally not treated with pesticide during the latter part of their growing cycle. Most are basically organic" CreationDate="2011-02-08T09:00:35.403" UserId="3203" />
  <row Id="14066" PostId="11900" Text="Sorry, I was referring to &quot;the gold Kiwifruit is designed to be eaten skin and all&quot;. Should have read a little more carefully. But then again, how come natives don't eat the skin if it's supposed to be eaten?" CreationDate="2011-02-08T09:05:47.283" UserId="4697" />
  <row Id="14067" PostId="11850" Score="1" Text="Wait, flapjacks *aren't* pancakes in some places?" CreationDate="2011-02-08T09:56:03.930" UserId="4744" />
  <row Id="14068" PostId="11901" Score="1" Text="yeah, you'll be getting a vote from me too." CreationDate="2011-02-08T10:39:01.160" UserId="210" />
  <row Id="14069" PostId="11912" Score="4" Text="you'll get a vote from me @Aaronut.  Always full and well considered opinions." CreationDate="2011-02-08T10:39:53.653" UserId="210" />
  <row Id="14070" PostId="11850" Text="OK, changed to cereal-bar. Agree that having a tag that's ambiguous is hopeless. Had no idea a flapjack was a pancake for some people. I'm not &quot;adamant&quot; about hyper-specific tags but [baking] and [knife-skills] aren't really describing the question. [oats] is good." CreationDate="2011-02-08T10:56:51.040" UserId="373" />
  <row Id="14071" PostId="11850" Text="@FakeName first result in google for &quot;flapjack&quot; is www.scottishrecipes.co.uk/flapjacks.htm, which is a flapjack as we know and love them in the UK. nothing like a pancake." CreationDate="2011-02-08T11:00:55.950" UserId="373" />
  <row Id="14072" PostId="11851" Text="thanks ilonavg!" CreationDate="2011-02-08T11:06:17.333" UserId="373" />
  <row Id="14073" PostId="11850" Text="Well, go to an IHOP (or really *any* restaurant in America), and order &quot;Flapjacks&quot; and you will get pancakes." CreationDate="2011-02-08T11:48:13.553" UserId="4744" />
  <row Id="14075" PostId="11917" Score="4" Text="I would warn against marinating fish for a few hours -- it might get mushy from the acids. But definitely try marinating it for 1/2 to 1 hour before cooking." CreationDate="2011-02-08T13:51:52.017" UserId="1887" />
  <row Id="14076" PostId="11916" Score="4" Text="I would say have your roommate buy you a new pot!" CreationDate="2011-02-08T14:30:27.720" UserId="3852" />
  <row Id="14077" PostId="11850" Text="Okay, no need to argue about who owns the word &quot;flapjack&quot;.  There are [lots of culturally-ambiguous food names](http://cooking.stackexchange.com/q/784/41) - same reason we discourage the Americans from calling scones &quot;biscuits&quot;. I just wanted to nip this one in the bud so we won't later end up with a bunch of pancake questions tagged `[pancake]` and `[flapjack]` at the same time because they aren't familiar with the UK usage. :-) @TeaDrinker: FWIW, I was at first going to say something about it being too specific but I realized, as you did, that the other tags weren't really enough." CreationDate="2011-02-08T14:41:52.657" UserId="41" />
  <row Id="14078" PostId="11891" Text="@Dark Ha, yeah, thought it was worth a shot despite the fact I have no idea how to do the silicone one. However the clay wouldn't bee too bad; if you don't have sculpting skills you could make a relief cast with the clay of one of those plastic hearts they have at medical supply stores and doctor's offices. Any way good luck." CreationDate="2011-02-08T14:56:58.003" UserId="15" />
  <row Id="14079" PostId="1359" Text="I actually have a few Cybernox pans, though I haven't seen them readily available here in the US in the past few years. They are very nice pans, but also very expensive. They are, yes, &quot;stick resistant&quot;, and not &quot;non-stick&quot;. Many things will stick to them, but they're very easy to clean up, and they develop a beautiful fond. Unless you want to really sear the food over high heat, they are not great for cooking many of the things you traditionally want a non-stick pan for to avoid having to use a lot of butter - eggs, fish, pancakes, breaded meats, etc..." CreationDate="2011-02-08T15:07:30.353" UserId="4746" />
  <row Id="14080" PostId="11767" Text="I accepted this answer because it's objectively awesome. But I've got one last question you might be able to edit into the answer.  Can the last 10-20 seconds of drainage spoil the cup, should I remove the filter after I'm done pouring water - or let everything go into the cup?" CreationDate="2011-02-08T15:08:15.750" UserId="2467" />
  <row Id="14081" PostId="11912" Text="+1 In this domain at least, real cooking questions have real cooking answers." CreationDate="2011-02-08T15:10:22.283" UserId="2467" />
  <row Id="14082" PostId="11767" Score="1" Text="@Peter I added a note for you. The link is fantastic in terms of how a cup becomes bitter over the brewing process. The metric they use is based on the taste threshhold of various compounds in the coffee. In a big automatic pot you probably wouldn't notice those last bits; but in 8-20 ounces of coffee it could carry over that threshhold more noticeably." CreationDate="2011-02-08T15:41:08.073" UserId="15" />
  <row Id="14083" PostId="11910" Text="Do you ever add water so that it gets to simmer longer? I've actually seen people do that and then I'm wondering why they didn't just at least part of the wetness that was already in the can." CreationDate="2011-02-08T16:32:30.897" UserId="3489" />
  <row Id="14084" PostId="11910" Text="It's possible that it's just the extra salt and/or sugar in that fluid that makes a difference." CreationDate="2011-02-08T16:33:13.380" UserId="3489" />
  <row Id="14085" PostId="11901" Score="1" Text="+1 you have done a great job. I support your continued moderation." CreationDate="2011-02-08T16:36:57.263" UserId="1259" />
  <row Id="14086" PostId="11912" Text="+1 you have done a great job. I support your continued moderation." CreationDate="2011-02-08T16:37:19.557" UserId="1259" />
  <row Id="14087" PostId="11913" Text="Just a guess, perhaps you could use lemon zest if citric acid from lemon juice curdles the yoghurt?" CreationDate="2011-02-08T16:38:10.137" UserId="15" />
  <row Id="14088" PostId="11694" Text="@mgb they are also very portable. Compared to any other device, if you're doing some extended backpacking one of the little plastic ones is quite an asset (although those pyrex french presses are nice b/c they double as crush-resistant storage for the coffee supplies)" CreationDate="2011-02-08T16:41:06.177" UserId="15" />
  <row Id="14089" PostId="11910" Text="I do add water, oil, salt, and usually some sauteed onion and cumin. It might be fine to use the liquid in the can, but I just find that stuff so repulsive it never really occurred to me." CreationDate="2011-02-08T16:50:46.540" UserId="1393" />
  <row Id="14090" PostId="11912" Text="+1 banana's on fire" CreationDate="2011-02-08T16:55:46.270" UserId="86" />
  <row Id="14091" PostId="11889" Text="@Johnny: I use a grapefruit spoon, works even better!" CreationDate="2011-02-08T17:53:30.167" UserId="1675" />
  <row Id="14092" PostId="11890" Text="@Everyone: Thank you for giving me enough information to make an educated choice." CreationDate="2011-02-08T17:55:23.373" UserId="4697" />
  <row Id="14093" PostId="11912" Text="Agreed, you've been doing an excellent job." CreationDate="2011-02-08T18:57:27.583" UserId="1393" />
  <row Id="14094" PostId="11901" Text="I probably don't need to say it, but just in case: I support hobodave's bid as well.  He's been great on the pro tempore team and I'm sure would be equally great on any elected team." CreationDate="2011-02-08T19:38:54.577" UserId="41" />
  <row Id="14095" PostId="11919" Text="[Ramsay](http://www.youtube.com/watch?v=syvvxx3eGpI) and [Oliver](http://www.youtube.com/watch?v=fs8cQ_tjsF8) both use a similar method leaving the root in, but I like the quicker chop-both-ends-off way I've seen done by one of the ladies from [America's Test Kitchen](http://americastestkitchen.com)." CreationDate="2011-02-08T19:51:20.073" UserId="3489" />
  <row Id="14096" PostId="8157" Score="1" Text="See this demonstrated by [Jamie Oliver](http://www.youtube.com/watch?v=fs8cQ_tjsF8). It differs only slightly from how [Gordon Ramsay](http://www.youtube.com/watch?v=TwGBt3V0yvc) recommends. IMO, leaving the root is a hassle, and still burns my eyes." CreationDate="2011-02-08T19:57:00.380" UserId="3489" />
  <row Id="14097" PostId="11915" Score="3" Text="Fish is a milder experience than a regular burger. Maybe use a little Zen and pause for a minute before consumption in order to enjoy it for what it is." CreationDate="2011-02-08T20:08:51.853" UserId="3489" />
  <row Id="14098" PostId="11914" Text="How long is a &quot;few&quot; hours? Might be a risky venture, especially for pork." CreationDate="2011-02-08T20:10:17.140" UserId="3489" />
  <row Id="14099" PostId="11899" Text="I think he meant just the last sentence; it may not draw in liquid. But, it would prevent steam carrying as much moisture away into the air." CreationDate="2011-02-08T20:12:43.223" UserId="3489" />
  <row Id="14100" PostId="11929" Score="7" Text="I just taste it. Eat a noodle (or piece of noodle) and see if you like the taste/texture." CreationDate="2011-02-08T21:03:12.507" UserId="27" />
  <row Id="14101" PostId="11914" Text="Say 3 or 4, maybe more. As long as you don't put it by a heater or in sunlight and the meat is in date it should be fine; obviously exercise the usual precautions: if it smells bad or feels slimy, ditch it. But if anything it's safer than straight out of the fridge, because the centre won't be cold when it goes in the oven. I regularly get pork tenderloin out of the fridge at lunchtime ready for dinner." CreationDate="2011-02-08T22:00:08.017" UserId="4194" />
  <row Id="14102" PostId="11915" Text="@zanlok: I'll try your advice though; perhaps salmon can help me find peace. I do realise that they are fundamentally different foods, though. I'm not trying to coerce it into a hamburger, just enhance it a bit. I've eaten plenty of wonderful fish, so it should be possible." CreationDate="2011-02-08T22:19:07.920" UserId="4697" />
  <row Id="14103" PostId="11932" Score="1" Text="I always add about a Tablespoon of dijon mustard to my salmon patties (one can's worth of salmon)." CreationDate="2011-02-08T22:19:51.357" UserId="3577" />
  <row Id="14104" PostId="11932" Text="Thanks, Covar. Which specific spices do you recommend besides mustard?" CreationDate="2011-02-08T22:19:57.170" UserId="4697" />
  <row Id="14105" PostId="11932" Score="1" Text="Almost anything you might add to Salmon or a burger.  I would suggest Old bay, some kind of chili powder, or pepper flakes." CreationDate="2011-02-08T22:50:04.530" UserId="145" />
  <row Id="14106" PostId="1359" Score="1" Text="@CodeToGlory - stainless steel is also a chemical. Specifically the chromium that makes it stainless is highly toxic." CreationDate="2011-02-08T23:31:19.577" UserId="4483" />
  <row Id="14107" PostId="11927" Text="It might not fade much ... I have a pot that I scorched pretty bad years ago, although it was more than just water (I was reducing stock on a hard boil, and got distracted ... it smelled like burning hair... not good, and the pot's still got some black splotches on it)" CreationDate="2011-02-08T23:31:31.937" UserId="67" />
  <row Id="14108" PostId="11941" Text="I don't use recipes much, though planning to learn a few more, I just add the other ingredients until it look/feels right. Large eggs would require less cracking. For this question I am only thinking about value for money. Just realised you said convert; Is there an, approximate, conversion factor?" CreationDate="2011-02-08T23:35:39.450" UserId="4756" />
  <row Id="14109" PostId="11941" Text="@richard : I added a link to the conversion table from a previous question." CreationDate="2011-02-08T23:41:09.073" UserId="67" />
  <row Id="14110" PostId="11915" Text="Just in case it came off that way, I meant no sarcasm. Personally, it's an effort to appreciate milder foods. Because I instantly love most anything with ka-boom like Mexican, Thai, Cajun, or Hunan." CreationDate="2011-02-08T23:52:51.173" UserId="3489" />
  <row Id="14111" PostId="11936" Text="+1 for the 45° angle" CreationDate="2011-02-09T00:42:28.370" UserId="3489" />
  <row Id="14112" PostId="11942" Text="What are the units here? Seems like a dozen large eggs should be well over a pound (which is 454 grams), at maybe 20 ounces for the pack (or 567 grams)." CreationDate="2011-02-09T00:49:26.287" UserId="3489" />
  <row Id="14113" PostId="11864" Text="@mbg - we'd all have had cellars :)" CreationDate="2011-02-09T00:51:26.160" UserId="3489" />
  <row Id="14114" PostId="11945" Text="Easier to understand with capitalization, dash, and link: [Easy-Off](http://www.easyoff.us/) ®." CreationDate="2011-02-09T00:53:44.897" UserId="3489" />
  <row Id="14115" PostId="11946" Text="except when the directions say something obnoxious like &quot;7 to 11 minutes&quot;" CreationDate="2011-02-09T01:00:17.603" UserId="3489" />
  <row Id="14116" PostId="11912" Score="2" Text="Even though we've bumped heads a couple times (just small bumps), your claims above are true about being carefully respectful, with a mindful attention to detail." CreationDate="2011-02-09T01:10:31.683" UserId="3489" />
  <row Id="14117" PostId="11946" Text="@zanlok: People vary in their awareness as to the amount of water to pasta in the pot, and the rate of boiling.  You get some people who have the pasta very crowded on barely a simmer, and others with a huge vat of water on a fierce boil.  Makes a difference, which I guess is why they state vacuous timings." CreationDate="2011-02-09T01:14:56.810" UserId="3432" />
  <row Id="14118" PostId="11793" Text="I'd just like to say that I'm loving following the answers to this question!" CreationDate="2011-02-09T01:39:56.670" UserId="1887" />
  <row Id="14119" PostId="11784" Text="The idea of salting from higher up has confirmation from *Cook's Illustrated* -- you'll be able to get a more even spread. They actually recommend doing it from a foot or more away." CreationDate="2011-02-09T01:42:23.623" UserId="1887" />
  <row Id="14120" PostId="11946" Text="@zanlock That's possible. The other brand I used to used was San Remo (?). That had solid times too. It just said &quot;7 min&quot; or &quot;9 min&quot;. I think the next best way is to taste." CreationDate="2011-02-09T01:51:50.787" UserId="4303" />
  <row Id="14122" PostId="11767" Text="Alright, this is a pretty major overhaul but I haven't changed any of the content, just restructured a lot of it and added some more detailed explanations here and there. I think this is much more readable, but you're welcome to roll it back if you like." CreationDate="2011-02-09T02:02:33.083" UserId="41" />
  <row Id="14123" PostId="11929" Text="Same as Kyra, but for me it's: eat a noodle and see if it's almost done. By the time you drain the water and the pasta stops cooking another minute is gone ... and a minute makes a difference" CreationDate="2011-02-09T02:04:54.767" UserId="2215" />
  <row Id="14124" PostId="8801" Text="I'd think it's too rapid a boil that cracks eggs, not so much the rapid temperature change. I've never washed eggs before boiling, myself." CreationDate="2011-02-09T02:06:27.563" UserId="3489" />
  <row Id="14125" PostId="11620" Text="Thanks, derobert! That's what I wanted." CreationDate="2011-02-09T02:07:31.210" UserId="1887" />
  <row Id="14126" PostId="11488" Score="1" Text="Just wanted to say that I had steak recently made with the America's Test Kitchen recipe. They also recommend warming the steak in the oven before broiling, so that the temperature difference isn't so great between the outside and the inside of the steak. Made for a fantastic and tender steak, without the grey streak inside." CreationDate="2011-02-09T02:11:50.970" UserId="1887" />
  <row Id="14127" PostId="11449" Text="@Brendan Long: Whilst health is a good virtue of veganism, and there are some that take it up for that reason, notably athletes.  I think it is uncommon and most vegans would be against the association with fish eating, given the usual environmental/animal rights motives.  Fishing is about the worst of all &quot;farming&quot; activities for destruction of the environment.  But anyhow, that's a political argument and off-topic." CreationDate="2011-02-09T02:29:13.347" UserId="3432" />
  <row Id="14128" PostId="11948" Text="Nice, I'll try that trick next time." CreationDate="2011-02-09T03:27:31.107" UserId="3627" />
  <row Id="14129" PostId="11952" Text="I did brown the meat.  I guess I left the oil out of the ingredients list.  Also it seems like the broth is plenty flavourful, but that the meat just didn't absorb very much of it.  Do any of the things you mention help with that?  I gather that searing is supposed to help lock in the meat's flavour.. maybe this would have worked better if the roast had been tied?" CreationDate="2011-02-09T03:28:38.393" UserId="3627" />
  <row Id="14130" PostId="11951" Text="I would guess it was about half a cup of Bragg's." CreationDate="2011-02-09T03:30:24.350" UserId="3627" />
  <row Id="14131" PostId="11962" Score="5" Text="Use water plus the microwave: sprinkle the buns with water, put them in a paper bag, and microwave for maybe 5 seconds per bun." CreationDate="2011-02-09T03:55:05.687" UserId="2569" />
  <row Id="14132" PostId="11960" Score="3" Text="Professional bread makers use ovens that add steam. It is often recommended that you spray your bread with water before cooking or that you add a small tray of water to the oven to get similar results. I know this doesn't answer your question for why; I just wanted to point out that it is common to increase humidity to get better bread." CreationDate="2011-02-09T04:18:21.537" UserId="4442" />
  <row Id="14133" PostId="11942" Text="Hmm, you're right. I can't find where I originally found that information but I found some other info that shows it should be oz. I'll edit to reflect that." CreationDate="2011-02-09T04:30:12.317" UserId="123" />
  <row Id="14134" PostId="11964" Text="For the average person, i would use a sharpening steel.  And if i have to sharpen my western styled knives, use an electric sharper.  Dont use the rough grinder too much, otherwise you'll eat the blade faster.  This is the easiest, cheapest and most consistent method for beginners." CreationDate="2011-02-09T05:17:14.990" UserId="4179" />
  <row Id="14135" PostId="11964" Text="For japanese blades, send it out.  There may be mail in services.  I know that Korin in NY has a knife sharpening service.  And the knife master is very well trained in polishing/ sharpening.  I would trust few others.  Most people only sharpen one way and don't know the differce.                     Oh yeah- grinding a japanese blade on a whetstone will damage the blade ( the metal /edge is too fine ).                            Of course you could always learn how to do it by hand with a whetstone.  But that takes a lot of practice." CreationDate="2011-02-09T05:20:45.550" UserId="4179" />
  <row Id="14136" PostId="11965" Text="As I said in the original question, I don't have a self-cleaning oven." CreationDate="2011-02-09T06:16:01.867" UserId="1601" />
  <row Id="14137" PostId="11948" Score="1" Text="One other thought.. overly trimming fat will reduce flavor, leave some on there." CreationDate="2011-02-09T06:22:10.430" UserId="3489" />
  <row Id="14138" PostId="11972" Score="1" Text="So the ratio would be: 1:17, right?" CreationDate="2011-02-09T06:40:41.597" UserId="2866" />
  <row Id="14139" PostId="11972" Text="Yes, if you measure the water in grams (or ml) then indeed, 17:1." CreationDate="2011-02-09T07:04:55.170" UserId="1393" />
  <row Id="14140" PostId="11915" Text="@zanlok: I'll bear that in mind. Thank you." CreationDate="2011-02-09T07:37:03.123" UserId="4697" />
  <row Id="14141" PostId="11929" Text="A friend of me told me they tested if it stuck to the roof, then it was done :)" CreationDate="2011-02-09T07:58:23.413" UserId="1870" />
  <row Id="14142" PostId="11960" Score="1" Text="A way of adding steam is to drop a some ice cubes in the oven when the bread goes in. Just put them in a tray below the bread." CreationDate="2011-02-09T09:12:12.350" UserId="4764" />
  <row Id="14143" PostId="11939" Text="I have a similar question: how long can you store them? I bought two pods in one tube some months ago, but I only needed one. Will the second one be still as good?" CreationDate="2011-02-09T10:44:25.703" UserId="4580" />
  <row Id="14144" PostId="11767" Text="Definitely more readable, I wish there were upvotes for edits. Thanks @aar" CreationDate="2011-02-09T11:46:21.967" UserId="15" />
  <row Id="14145" PostId="11960" Text="Maybe the crust of your bread maybe never got hot enough. The sugars in the crust caramelize at approximately 325F." CreationDate="2011-02-09T15:06:05.400" UserId="1195" />
  <row Id="14146" PostId="11952" Text="Salt should help with the meat. You could also consider putting salt and pepper on the meat before you brown it. I'd also check to make sure that you have a tight seal on your pot -- and check your cooking temperature to make sure it's at a LOW simmer. Overcooking braised meat is really only an issue if it's too hot." CreationDate="2011-02-09T15:27:56.277" UserId="1887" />
  <row Id="14147" PostId="11980" Score="2" Text="In the US, this is most commonly called endive or Belgian endive. Chicory is another name for what most folks call radicchio: http://whatscookingamerica.net/Vegetables/Radicchio2.jpg, or the red version of what you posted: http://www.freedigitalphotos.net/images/photos/redchicory.jpg." CreationDate="2011-02-09T15:31:42.727" UserId="1887" />
  <row Id="14148" PostId="11980" Text="A good overview can be found at Wikipedia: http://en.wikipedia.org/wiki/Chicory" CreationDate="2011-02-09T15:33:26.453" UserId="1887" />
  <row Id="14149" PostId="11978" Text="@Chris S - this seems awfully broad.  Can you give some criteria to help us provide better answers?" CreationDate="2011-02-09T15:39:43.047" UserId="1816" />
  <row Id="14150" PostId="11980" Score="2" Text="Ah thanks, I'm from Belgium and we call it 'witloof'. Every source translated it into 'chicory'. But we have also 'chicorei' which is a part of the same plant, but we used it for coffee etc. Hence, the confusion." CreationDate="2011-02-09T15:46:25.863" UserId="4580" />
  <row Id="14151" PostId="11904" Score="1" Text="when you say &quot;an unpleasant snottiness,&quot; are you referring to the slimy texture? It's certainly kind of gross straight from the can, but lots of ingredients have weird textures that can still be good in the right context. It seems to me that diluted in a soup, that liquid would have the same effect as adding a bit of arrowroot or other thickener, no?" CreationDate="2011-02-09T16:23:12.050" UserId="3345" />
  <row Id="14152" PostId="11978" Text="I agree that this question needs refining so that it can actually be answered with something other than a list of recipes or subjective opinions on veg/fruit pairings." CreationDate="2011-02-09T16:31:04.597" UserId="4504" />
  <row Id="14153" PostId="11910" Text="@Michael, you can't find it *that* repulsive if you're perfectly happy to eat beans that have been soaking in it for months :) I just assume that by that point most of what's outside the beans is also inside them, and vice versa." CreationDate="2011-02-09T16:33:07.293" UserId="3345" />
  <row Id="14154" PostId="11973" Text="Yes the recipe was to leave the lid on for the first 25mins then remove it." CreationDate="2011-02-09T16:56:49.920" UserId="4483" />
  <row Id="14157" PostId="11986" Score="1" Text="This is certainly the easiest way to do it, but I think the OP wanted to pack it in a way that appealed to the kids fancy. I think Carmi is closer to the right answer." CreationDate="2011-02-09T17:53:21.467" UserId="1259" />
  <row Id="14158" PostId="10723" Text="@SliverbackNet: All the hot chocolate powders I remember meeting (this has been in England, Pennsylvania, and maritime Canada) have still had *some* real cacao in them, but usually down as third or fourth ingredient, following some kind(s) of sugar and some kind(s) of milk solids.  My approach is to buy the poshest drinking chocolate that’s reasonably affordable at the supermarket (eg Ghirardelli — mass-marketed, but not el cheapo), and then use a half-and-half mix of that and cacao powder :-) Green &amp; Black’s is the only drinking chocolate I really recommend on its own." CreationDate="2011-02-09T18:02:05.963" UserId="4257" />
  <row Id="14159" PostId="11694" Text="@mfg - I misundertood what the OP meant. I was thinking of the jug coffee machine. I have a Bodum Solo Drip that does exactly this. It has a permanent filter so no mess and the inner filter part controls how long the water spends in the coffee" CreationDate="2011-02-09T18:05:24.803" UserId="4483" />
  <row Id="14161" PostId="11974" Text="What do you mean by &quot;undertempered&quot;?" CreationDate="2011-02-09T18:54:49.993" UserId="41" />
  <row Id="14163" PostId="11978" Text="I agree with the previous comments. Most questions about pairing tend to ask how to pair with a *specific* food, and those are already open-ended; this one's open-ended *and* extremely broad, so I think it will have to be closed as per the [FAQ](http://cooking.stackexchange.com/faq), &quot;every answer is equally valid&quot;. If you can narrow it down in some fashion, it might be reopened." CreationDate="2011-02-09T19:09:08.693" UserId="41" />
  <row Id="14165" PostId="11978" Text="@justk and @aaronut I didn't think there would be that many combinations - at best 5-6 perhaps. Just a list of these would've been fine" CreationDate="2011-02-09T19:24:15.503" UserId="1857" />
  <row Id="14166" PostId="5036" Text="This just got bumped. How did this turn out? I have several kilos of kabocha (japanese pumpkin) and planned to roast but fries would be nice." CreationDate="2011-02-09T19:26:41.647" UserId="4428" />
  <row Id="14167" PostId="11978" Text="@Chris S - in this case, there are actually *tons* of cool contributions (I grew up on combined fruit/veggie salads), plus you can get into all sorts of neat grilled options, etc.  It's extremely broad.  If you can tell us how to get the 5-6 you were thinking of, we could perhaps answer that." CreationDate="2011-02-09T19:27:44.210" UserId="1816" />
  <row Id="14169" PostId="11974" Text="Chocolate that I marbled a good portion of, but that I didn't thoroughly mix in with the rest of the chocolate so full seeding didn't occur." CreationDate="2011-02-09T19:58:28.630" UserId="4145" />
  <row Id="14170" PostId="11978" Text="@justkt I've restricted it to 5, hopefully that's more of a question than a discussion" CreationDate="2011-02-09T21:00:44.387" UserId="1857" />
  <row Id="14171" PostId="11978" Score="1" Text="@Chris S - your current restriction lets either 1) five people answer (no system enforcement) or 2) an unlimited number of people suggest 5 things.  We need something that 1 to a few number of people would have a *definitive* answer to (I like the following fruits: and the following veggies:, I appreciate pairing such as: I found these pairings on flavorpairing.be, etc)" CreationDate="2011-02-09T21:09:11.753" UserId="1816" />
  <row Id="14172" PostId="11978" Text="@justk ok I give up. I'm not looking for the answer to a quadratic equation, just some salad ideas with fruit" CreationDate="2011-02-09T21:31:45.013" UserId="1857" />
  <row Id="14173" PostId="11978" Text="@Chris - Aaronut or the community may have a different idea, take it to meta if you'd like.  I'm not authority :).  You may find what you are looking for [here](http://www.google.com/search?q=fruit+in+salads&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a#hl=en&amp;sugexp=ldymls&amp;xhr=t&amp;q=fruit+spinach+salad), though." CreationDate="2011-02-09T21:54:57.423" UserId="1816" />
  <row Id="14174" PostId="11996" Text="Uh, if you meant to post a link, it has gone AWOL." CreationDate="2011-02-09T22:47:53.780" UserId="2569" />
  <row Id="14175" PostId="11978" Score="3" Text="Hah, I'm sure the meta chatter in the comments is frustrating and I'm sorry for that. @justkt is correct, however; an artificial limit only changes the question from &quot;list 'em all&quot; to &quot;what's your favourite&quot;, which is still largely a matter of opinion. Flavour pairing is a fairly complex topic on its own, so my suggestion would be to take a different tack than rote combinations and ask a few separate questions: (1) what fruits pair well with rocket/spinach/lettuce in a salad, then (2) pick one of those and ask how to pair or balance that with a vegetable. It's OK to ask two questions. :)" CreationDate="2011-02-09T23:05:21.363" UserId="41" />
  <row Id="14176" PostId="11996" Score="3" Text="The link was there, just the opening quote was missing on the `href` attribute - but FYI it's easier to use the Markdown syntax than to write HTML tag soup anyway. There's also an inline shorthand `[link name](http://example.com)`." CreationDate="2011-02-09T23:08:51.187" UserId="41" />
  <row Id="14177" PostId="5036" Score="1" Text="We made 2 batches, one thick sliced and one thin sliced.  The thin sliced ones got nice and crispy and tasted great with tons of salt.  The thick ones I didn't like as much." CreationDate="2011-02-09T23:12:53.457" UserId="1019" />
  <row Id="14178" PostId="11996" Text="I think it's also worth noting that the article linked states that once an infant is at the age where people are encouraged to start adding normal foods to the diet (4 months or so), the child is virtually immune to the toxic effects of nitrates because their digestive system is sufficiently developed." CreationDate="2011-02-10T00:10:18.357" UserId="3348" />
  <row Id="14179" PostId="11996" Text="The linked article actually does not offer any method to reduce nitrate content of foods, possibly because there is no such method. The bottom line seems to be, if your baby is old enough to eat carrots, then he or she is old enough that nitrates are no longer a problem." CreationDate="2011-02-10T02:02:42.253" UserId="2569" />
  <row Id="14180" PostId="658" Score="1" Text="The high heat problem is that if your stove's too powerful, and you leave it for too long, you can cook the seasoning off the pan; medium heat's safer for an empty pan." CreationDate="2011-02-10T02:05:52.287" UserId="67" />
  <row Id="14181" PostId="11996" Text="@marti: No, it doesn't. If you dig, there are a couple of sites that espouse the method I described in the second paragraph. IMHO, however, it's not a vegetable anymore at that point." CreationDate="2011-02-10T02:06:28.183" UserId="218" />
  <row Id="14182" PostId="11996" Text="@aaronut: I go to too many different sites to be able to wean myself off of the &quot;a&quot; syntax. Thanks for fixing it." CreationDate="2011-02-10T02:07:16.713" UserId="218" />
  <row Id="14183" PostId="11974" Text="How long have they been out of the molds?" CreationDate="2011-02-10T02:09:05.790" UserId="3779" />
  <row Id="14184" PostId="11996" Text="@Satanicpuppy, I've read everything on **the page you linked to**, and it definitely does *not* espouse any technique for reducing nitrates. There might be a random page somewhere else on the internet that describes making vegetable tofu, but this information **is not found at that link**." CreationDate="2011-02-10T02:12:56.770" UserId="2569" />
  <row Id="14185" PostId="11974" Text="About one day ." CreationDate="2011-02-10T03:00:41.033" UserId="4145" />
  <row Id="14186" PostId="12005" Text="Unfortunately I already filled it with ganache so I can't take before/after shots. I waited 3 days before removing the chocolate from the molds (had other things to do); it has since been about 3 more. Interesting second point. How do you know this?" CreationDate="2011-02-10T03:03:19.097" UserId="4145" />
  <row Id="14187" PostId="12003" Text="as you mention inconsistent results -- were you using the same type of salt, and same grind of pepper each time?" CreationDate="2011-02-10T03:30:35.583" UserId="67" />
  <row Id="14189" PostId="11996" Text="@marti: That's why I said, &quot;No, it doesn't.&quot; Try this one: http://www.leafforlife.org/PAGES/LEAFVEG.HTM (Warning: They're not sane.)" CreationDate="2011-02-10T03:36:57.320" UserId="218" />
  <row Id="14190" PostId="12003" Text="@Joe yes sir, cracked pepper, seasalt, paprika each time, the ratios only changed. One time I got a result which was just pepper and really not nice :(" CreationDate="2011-02-10T03:45:17.470" UserId="372" />
  <row Id="14191" PostId="11961" Text="Possible duplicate: [What's the Ideal Coffee to Water Ratio for a French Press?](http://cooking.stackexchange.com/questions/11162/whats-the-ideal-coffee-to-water-ratio-for-a-french-press)" CreationDate="2011-02-10T04:42:16.427" UserId="1672" />
  <row Id="14192" PostId="11996" Text="Sorry, @Satanicpuppy, I totally misread your comment. //brain fart" CreationDate="2011-02-10T05:20:21.620" UserId="2569" />
  <row Id="14193" PostId="11961" Text="It is a duplicate indeed. I've searched before asking but I couldn't find that question. A merge would be appreciated." CreationDate="2011-02-10T06:20:22.800" UserId="2866" />
  <row Id="14195" PostId="11900" Text="We can't generally afford the Gold varieties, they are the skin edible type. The green variety skin is not good for eating (too furry). I guess we are just used to peeling them all because of this" CreationDate="2011-02-10T07:29:12.260" UserId="3203" />
  <row Id="14196" PostId="11779" Score="1" Text="On the series, River Cottage Every Day, Hugh Fearnley-Whittingstall made some instant &quot;pot noodle&quot; soups along with one of his chefs.  I believe some of the add-in ingredients were perishable, but they were all just-add-water recipes when it came time to eating them." CreationDate="2011-02-10T08:05:35.567" UserId="4504" />
  <row Id="14197" PostId="12007" Text="+1: turmeric rocks fries. nice for savory/earthy flavor and happy color." CreationDate="2011-02-10T08:34:24.090" UserId="3489" />
  <row Id="14198" PostId="12003" Score="2" Text="Try adding **onion powder**, too. I like it a lot better than the all-dominating presence of garlic; it's softer and helps to blend your other flavors together." CreationDate="2011-02-10T08:37:31.123" UserId="3489" />
  <row Id="14199" PostId="11390" Score="1" Text="I didn't know there was a difference. +1." CreationDate="2011-02-10T09:38:01.847" UserId="2358" />
  <row Id="14200" PostId="12016" Text="[This](http://books.google.com/books?id=cxdwgoOaij4C&amp;pg=PA167#v=onepage&amp;q&amp;f=false) kid's suggests something like that - 1 ripe banana ripens others. In my experience, oranges don't easily over-ripen, so does this mean there's nothing wrong with keeping oranges and bananas in the same bowl?" CreationDate="2011-02-10T09:53:00.027" UserId="3489" />
  <row Id="14201" PostId="11978" Text="@Aaronut ok, updated. Are fruit/vegetable pairings really subjective? I would've thought it'd be a definitive list" CreationDate="2011-02-10T09:58:59.430" UserId="1857" />
  <row Id="14202" PostId="12016" Score="3" Text="Correct: oranges aren't ethylene-sensitive. I've got a list somewhere - basically the fruits that *can* ripen after picking are ethylene sensitive; those that can't, aren't." CreationDate="2011-02-10T10:40:44.523" UserId="1393" />
  <row Id="14204" PostId="12023" Text="I don't know if I would go with half.  The initial recipe seems more cautious than that." CreationDate="2011-02-10T15:21:18.990" UserId="194" />
  <row Id="14205" PostId="12017" Text="I don't know, I've never used one on an electric stove top.  But at least I've had better luck than Sobachatina.  Do you have a particular use in mind?" CreationDate="2011-02-10T15:24:25.570" UserId="194" />
  <row Id="14206" PostId="12012" Text="My 3 day guideline is partly just based on quality ... even if something is fine from a safety perspective after 5 days, it might not be as nice in terms of yumminess as if you froze it on day 1 and thawed it on day 5 to eat." CreationDate="2011-02-10T15:35:08.463" UserId="4504" />
  <row Id="14207" PostId="12023" Text="Agreed -- start with a pinch of cayenne and work up from there." CreationDate="2011-02-10T15:47:02.897" UserId="1887" />
  <row Id="14208" PostId="12022" Score="2" Text="I own a temperature gun and tested my fridge the other day, there is a 19°F difference between the top of the top shelf and the bottom of the bottom drawer.  Buying a temp gun was one of the best things I ever did, now I can position things in my fridge based on info like this.  The good news is, the warmest part of the fridge is at the temperature I set it at (38°F) and the drawer is very very cold (19°F), which explains why some things freeze in it on me." CreationDate="2011-02-10T16:22:25.083" UserId="1236" />
  <row Id="14209" PostId="12016" Score="1" Text="Very useful rule of thumb. Thanks much, sir." CreationDate="2011-02-10T16:53:53.017" UserId="3489" />
  <row Id="14210" PostId="12022" Text="I should add because I realize I wasn't very clear - the top of my fridge is warmer, the bottom shelf is cooler, and the bottom drawer is the coldest." CreationDate="2011-02-10T18:19:07.200" UserId="1236" />
  <row Id="14211" PostId="4669" Text="I have used this with success as well." CreationDate="2011-02-10T18:31:56.520" UserId="4428" />
  <row Id="14212" PostId="11978" Text="Seems that he has reworded it. Vote to reopen?" CreationDate="2011-02-10T18:33:56.767" UserId="4428" />
  <row Id="14214" PostId="11996" Text="@marti: No worries. I should have put that link up first." CreationDate="2011-02-10T19:17:55.230" UserId="218" />
  <row Id="14215" PostId="12032" Text="fyi re #2, [another question](http://cooking.stackexchange.com/questions/8919) talks about this as well" CreationDate="2011-02-10T20:57:59.153" UserId="3489" />
  <row Id="14216" PostId="12022" Score="2" Text="In my limited experience with half a dozen configurations for refrigerator/freezer combo units, the area closer to the freezer is colder, and the area furthest is warmer. If you have a side-by-side combo, it may even be one side that's colder, and not much difference in top or bottom." CreationDate="2011-02-10T21:02:17.373" UserId="3489" />
  <row Id="14217" PostId="12023" Score="1" Text="for a unique chili flavor instead of the more common/hearty paprika tang, 1:3 cayenne and pasilla powders work well together for a spicy/deep-rich zest" CreationDate="2011-02-10T21:07:50.597" UserId="3489" />
  <row Id="14218" PostId="12020" Text="'used in grams as per size eggs you would normally use'  what does this mean?  1g per egg? 1g per small egg, 2g per medium egg?  Sorry it's not very clear to me, I'm only a bear of little brain..." CreationDate="2011-02-10T21:27:40.363" UserId="210" />
  <row Id="14220" PostId="12030" Text="ha, remind me to not get invited to your Mom's on Fridays =P" CreationDate="2011-02-10T21:30:04.290" UserId="3489" />
  <row Id="14221" PostId="12012" Text="The USDA site has US specific and tailored (simplified) info. e.g. most countries don't put raw eggs in the fridge. And other things are way off. I suspect this is commercially driven, rather than actual science and health!" CreationDate="2011-02-10T21:43:22.753" UserId="3203" />
  <row Id="14222" PostId="12012" Text="You're free to -1 this, but the USDA is all scientifically  researched and should apply just fine to any modern nation with refrigerators, which is the context of the question." CreationDate="2011-02-10T21:45:40.300" UserId="3489" />
  <row Id="14223" PostId="12031" Text="thanks for the great answer...i've been threatened with being disowned if i ever purchase a pair of crocs but maybe its time to suck it up :p" CreationDate="2011-02-10T21:49:01.910" UserId="2574" />
  <row Id="14224" PostId="12031" Text="@dani, I've gotten the same threat from my wife, but after reading Michael's answer I will certainly be buying a pair for my kitchen as well!" CreationDate="2011-02-10T21:51:22.750" UserId="1236" />
  <row Id="14225" PostId="12031" Score="1" Text="They are a fashion tragedy, but if you sell them as &quot;only for the kitchen&quot;, you may get away with it :)." CreationDate="2011-02-10T22:33:40.373" UserId="1393" />
  <row Id="14226" PostId="12038" Text="A friend suggested mung beans. I'm also considering smoked or BBQ duck as the meat, but still leaning toward the BBQ pork." CreationDate="2011-02-10T22:55:51.047" UserId="1759" />
  <row Id="14227" PostId="12038" Text="I think mung beans are too small, not gonna be the right texture." CreationDate="2011-02-10T23:02:19.553" UserId="1393" />
  <row Id="14228" PostId="12007" Text="I'll try the Cumin, Chilli and Salt&amp;Pepper. I already have those at home from our Thai Curry spice stock. :) Shall update this as the winning answer if it's nom :)" CreationDate="2011-02-10T23:16:59.120" UserId="372" />
  <row Id="14229" PostId="12003" Text="@zanlok Unfortunately I can't use onion. All onion type veges are out of the menu, health reasons." CreationDate="2011-02-10T23:18:01.930" UserId="372" />
  <row Id="14230" PostId="11971" Text="I give you the green check because you very elegantly summed up the information throughout the web I have been looking at." CreationDate="2011-02-11T00:12:13.550" UserId="4039" />
  <row Id="14231" PostId="12015" Text="Actually that link says &quot;40 F or below&quot;, which is an important difference. In practice, I'd recommend aiming for around 36 so that you have some headroom, and to allow for variation in different parts of the fridge. That also leaves you a few degrees above freezing so you don't inadvertently ruin anything that way either." CreationDate="2011-02-11T00:14:32.923" UserId="1393" />
  <row Id="14232" PostId="12012" Score="2" Text="refrigeration of raw eggs, in specific, has to do with standard practice for processing of eggs: in the US, eggs are *required* to be washed before sale, which removes the protective, waxy coating that makes them safe to store at room temperature." CreationDate="2011-02-11T00:18:33.527" UserId="3131" />
  <row Id="14233" PostId="12037" Score="5" Text="Glad to see your nomination in the mix.  You've definitely made many valuable contributions and have been helping the rest of us pro-tems maintain order since the beta." CreationDate="2011-02-11T00:19:30.890" UserId="41" />
  <row Id="14234" PostId="11978" Text="@jonw and Chris - yes, I'm leaning toward reopening this, I'm just not sure what to do with the answers (expected this to be a new question - that's not meant as a criticism though).  I guess I'll leave them for now, even though they're kind of confusing in context." CreationDate="2011-02-11T00:21:12.030" UserId="41" />
  <row Id="14236" PostId="12022" Score="1" Text="Ah, that explains why I think the top is colder. Normally, the heat would rise to the top." CreationDate="2011-02-11T00:22:07.723" UserId="4580" />
  <row Id="14237" PostId="12012" Text="@DDav wow, that's very interesting. I did not know that." CreationDate="2011-02-11T00:55:28.230" UserId="693" />
  <row Id="14238" PostId="12015" Text="Indeed. Thanks, @Michael - edited accordingly." CreationDate="2011-02-11T01:00:44.677" UserId="3489" />
  <row Id="14239" PostId="12003" Text="the 'really not nice' comment for pepper -- what temp are you cooking at? you might be burning the pepper which is going to throw off the flavor." CreationDate="2011-02-11T01:06:31.740" UserId="67" />
  <row Id="14240" PostId="12016" Score="1" Text="The more ripe the fruit, the more ethylene gas it'll give off; hence the 'one bad apple spoils the bunch'" CreationDate="2011-02-11T01:27:53.173" UserId="67" />
  <row Id="14241" PostId="12003" Text="@Joe ~220 degrees Celsius for 15 - 25 minutes, til cooked through. Problem last time was there was so much pepper it was actually spicy." CreationDate="2011-02-11T01:54:21.650" UserId="372" />
  <row Id="14242" PostId="12042" Score="1" Text="+1 for cranberries.. craisins and oranges work well" CreationDate="2011-02-11T02:10:24.867" UserId="3489" />
  <row Id="14244" PostId="12044" Text="Good suggestion!" CreationDate="2011-02-11T05:47:27.390" UserId="1393" />
  <row Id="14245" PostId="12037" Score="2" Text="Agreed, you've been very helpful on the site, glad your name is in the hat." CreationDate="2011-02-11T05:49:49.603" UserId="1393" />
  <row Id="14246" PostId="12045" Text="One way to help prevent spit roasts from drying out is to add a layer of fat on the outside ... I saw this done for a venison spit roast with some sort of pork fat on one of the River Cottage cooking shows." CreationDate="2011-02-11T07:28:00.017" UserId="4504" />
  <row Id="14247" PostId="12031" Text="Shoes will always be more effective than a mat at supporting your body correctly.  I definitely think that clogs of some sort are a better route to go." CreationDate="2011-02-11T07:32:04.710" UserId="4504" />
  <row Id="14248" PostId="12026" Score="2" Text="+1 for grandmother. One would wonder how generation of humans have survived." CreationDate="2011-02-11T08:54:35.653" UserId="3721" />
  <row Id="14249" PostId="12021" Text="I've tried lots of different pastas, but never rigatoni. It feels like the sauce should stick in the holes. I'll try it." CreationDate="2011-02-11T09:59:48.030" UserId="4697" />
  <row Id="14250" PostId="11986" Text="@yossarian yes, you are right I am looking for something that the kids would find fancy, they seem to like it simply in the glass at home but the lunch box is another story" CreationDate="2011-02-11T12:47:26.233" UserId="667" />
  <row Id="14251" PostId="11986" Text="I actually would not mind using a bottle, not necessary isolated as it does not need to be kept too cold. But the bottle would really need to be a tiny one, and ideally colourful as well" CreationDate="2011-02-11T12:50:38.897" UserId="667" />
  <row Id="14252" PostId="11981" Text="interesting, I did not see them in shops around here really (Ireland) but I will keep it in mind" CreationDate="2011-02-11T12:52:57.210" UserId="667" />
  <row Id="14253" PostId="12016" Score="1" Text="@zanlock : http://postharvest.tfrec.wsu.edu/pages/N4I1C ; &quot;The cornerstone for successful ethylene control in storage is to start by harvesting preclimacteric fruit; isolating it from climacteric fruit and other sources of ethylene; and using a scrubber to remove ethylene as it is generated by the fruit&quot; ; and instructions for testing it yourself : http://chemistry.about.com/od/chemistryexperiments/ss/ethyleneexp.htm" CreationDate="2011-02-11T12:53:42.687" UserId="67" />
  <row Id="14254" PostId="11993" Text="are those ok to be used with the foodstuffs?" CreationDate="2011-02-11T12:56:48.657" UserId="667" />
  <row Id="14255" PostId="12014" Text="Follow up questions should really be asked separately ... but in this case, it'd might be closed as a duplicate; see [How should I organize my fruits for storage?](http://cooking.stackexchange.com/questions/4993/how-should-i-organize-my-fruits-for-storage)" CreationDate="2011-02-11T12:56:49.627" UserId="67" />
  <row Id="14256" PostId="11993" Text="@kristof : from the page for 1, 2, and 3 mil clear [Industrial Poly Bags](http://www.uline.com/Grp_3/Poly-Bags-Flat-Open) : Meets FDA and USDA specifications for food contact.  The language on the thicker ones and reclosable bags are a little weaker, eg &quot;All virgin polyethylene film meets FDA and USDA requirements.&quot; and &quot;Meets FDA and USDA specifications.&quot;, but they all claim to be from the same materials, using slightly different wording (virgin polyethylene film) (note, [a 'mil' is 1/1000th of an inch](http://www.5starwriting.com/ThicknThinofPlasticBags.pdf))" CreationDate="2011-02-11T13:15:32.730" UserId="67" />
  <row Id="14257" PostId="11981" Text="We have a ton of these large plastic syringes lying around for when our animals get sick and need to have oral medication, so if you can't find what you need in a food store, try a medical supply or vet supply.  You can fill them and cover with foil or plastic wrap and a rubber band and pack the plunger with it separately.  They're really convenient for topping cakes and cookies with, for example as Carmi alluded to, chocolate (picture the lines across girl scout caramel delites).  http://warneronline.com/img_lg/640157_DN-Series_gr.jpg" CreationDate="2011-02-11T14:16:52.697" UserId="1236" />
  <row Id="14258" PostId="12054" Score="2" Text="+1 from me, I do the same minus the dishwasher and have not really had any problems with stuck-on food.  For the very small hole part (that shreds the sponge no matter what direction you go), I use the sprayer attached to my sink.  Otherwise just wiping it down immediately does the trick." CreationDate="2011-02-11T20:24:45.970" UserId="1236" />
  <row Id="14259" PostId="12054" Text="@stephenmcdonald - Good to know about the sprayer method; I'd never quite figured out how to clean those small holes (I use them much more rarely, though)" CreationDate="2011-02-11T20:33:22.140" UserId="4795" />
  <row Id="14261" PostId="12005" Text="This thread has a ton of information about all kinds of molded chocolate work. I'm pretty sure there is a discussion of the cocoa butter thing somewhere there. http://forums.egullet.org/index.php?/topic/56184-chocolates-with-that-showroom-finish/page__p__771905__hl__showroom__fromsearch__1#entry771905" CreationDate="2011-02-11T21:29:09.390" UserId="3779" />
  <row Id="14262" PostId="12014" Text="Understood on the follow-up thing. It could be edited out, as it may not contribute to the value of the question. I hadn't noticed the other inquiry before. I had my head too stuck on the banana part of this - backwardly, as Michael pointed out." CreationDate="2011-02-11T21:33:00.527" UserId="3489" />
  <row Id="14263" PostId="12062" Text="I do this for steaks sometimes.. like a radiator or cooling fins." CreationDate="2011-02-12T00:11:00.310" UserId="3489" />
  <row Id="14264" PostId="12067" Score="2" Text="A US tablespoon is 0.5 fluid ounces, so 14.7867648 mL, so about 15mL (and 3x the size of a US tea spoon) ..." CreationDate="2011-02-12T00:16:42.240" UserId="67" />
  <row Id="14265" PostId="12065" Score="1" Text="You say &quot;a new website&quot; ... could you tell us what the website is?" CreationDate="2011-02-12T00:20:47.040" UserId="67" />
  <row Id="14266" PostId="12072" Score="2" Text="And for the paranoid ... don't forget the fire extinguisher.  You never know." CreationDate="2011-02-12T01:30:35.887" UserId="67" />
  <row Id="14267" PostId="12065" Text="This probably does not work everywhere, but most liquid medicines I see tend to be dosed in 5ml measurements and [come with a spoon](http://westons.com/acatalog/bra-cm92.jpg) - very useful when you can't find a teaspoon measure. *(or a tablespoon, at x3,or a half teaspoon if you find the [double-ended type](http://www.silkysteps.com/UserFiles/Image/FORUM-Pictures/dispenser-spoon.gif))*" CreationDate="2011-02-12T02:09:16.573" UserId="3432" />
  <row Id="14268" PostId="12074" Text="Interesting.  If only it was easier to hollow out, like a pumpkin." CreationDate="2011-02-12T03:27:18.343" UserId="194" />
  <row Id="14269" PostId="12000" Text="This also explains why, in my pro days, the cooled polenta could be cut into triangles, etc., and fried, grilled, etc., without breaking apart. With the short cook method I have outlined, the pieces fall apart." CreationDate="2011-02-12T06:17:44.557" UserId="4777" />
  <row Id="14270" PostId="12031" Text="I don't fully understand how Crocs beat out Burkenstocks in the kitchen. Burkenstocks provide fantastic arch support for the foot." CreationDate="2011-02-12T06:47:47.143" UserId="4039" />
  <row Id="14271" PostId="12051" Score="1" Text="Chefs clean the zester by slamming it on the side of a bowl or on a cutting board." CreationDate="2011-02-12T06:49:41.260" UserId="4039" />
  <row Id="14272" PostId="12080" Text="You are correct with the assumption that the water reaches 100°C when it starts to boil. As for the average temperature, I think it would be really hard to calculate since you would have to take into account what temperature the room is in and what not." CreationDate="2011-02-12T14:25:11.610" UserId="3478" />
  <row Id="14273" PostId="12080" Score="1" Text="Pick up the book Thermodynamics for Dummmies.  It will help you calculate heat loss based on ambient room temperature and the size of the vessel." CreationDate="2011-02-12T16:59:06.960" UserId="4069" />
  <row Id="14274" PostId="12084" Text="Dextrous malt or malted barley increases gluten formation without extra yeast.  With regards to ginger I don't know." CreationDate="2011-02-12T17:21:25.303" UserId="1816" />
  <row Id="14275" PostId="12074" Text="Doh!  It's a fruit filled container!  Getting slow in my old age." CreationDate="2011-02-12T17:51:32.803" UserId="194" />
  <row Id="14276" PostId="12086" Score="3" Text="...and ideally, the same wine should be served with the fondue." CreationDate="2011-02-12T19:14:12.933" UserId="4127" />
  <row Id="14277" PostId="12077" Score="1" Text="Because pizza dough isn't ice cream, and contains yeast." CreationDate="2011-02-12T19:23:12.840" UserId="1601" />
  <row Id="14278" PostId="12086" Text="According to that Wikipedia article, Fendant is just an alternative name for the Chasselas grape. Are you saying that there is a specific wine with that name?" CreationDate="2011-02-12T19:28:53.983" UserId="3756" />
  <row Id="14279" PostId="1126" Text="+1 Just added a big chunk of butter to an overly spicy (via pepper and peppers) sauce - smoothed out the spicy-level very lovingly!" CreationDate="2011-02-12T20:00:59.637" UserId="3722" />
  <row Id="14280" PostId="4708" Text="Seven upvotes for a LMGTFY?" CreationDate="2011-02-12T21:07:03.480" UserId="4428" />
  <row Id="14281" PostId="12081" Text="... and that it's mostly pure water -- if it's a solution (ie, there's salt or sugar disolved in it), the boiling point is slightly higher.  (not much though, you can only raise it about °4C, and that's for a saturated solution, which would be *very* salty)" CreationDate="2011-02-12T21:11:41.353" UserId="67" />
  <row Id="14282" PostId="12078" Text="I'm having trouble understanding what your question is.  Can you try to be a little more specific than &quot;any tips to buy it&quot;?" CreationDate="2011-02-12T21:48:00.220" UserId="41" />
  <row Id="14283" PostId="12074" Score="1" Text="Clever, but really not an answer to the question (unless you'd care to explain how an apple qualifies as a smoothie)." CreationDate="2011-02-12T21:48:53.167" UserId="41" />
  <row Id="14284" PostId="11361" Text="This appears to be pretty similar to this question: http://cooking.stackexchange.com/questions/3935/how-to-store-brown-sugar-without-it-becoming-hard and to this one: http://cooking.stackexchange.com/questions/11648/how-can-i-store-muscovado-for-longer-once-opened/11649#11649" CreationDate="2011-02-12T22:16:29.963" UserId="4504" />
  <row Id="14285" PostId="11361" Text="My mistake ... I just realised that you are probably referring to white sugar." CreationDate="2011-02-12T22:26:50.687" UserId="4504" />
  <row Id="14286" PostId="12080" Score="2" Text="I'm gonna be a bit pedantic and say, &quot;Use a thermometer&quot;. It's really the only way to tell with 100% certainty (limited by the acccuracy of your thermometer, of course)." CreationDate="2011-02-12T22:54:16.603" UserId="2569" />
  <row Id="14287" PostId="12074" Score="2" Text="[In the context of a child lunch box] You take a bite and chew, instant smoothie, works fine, no plastic thingies required :-) Guess how you blend flavours..." CreationDate="2011-02-13T00:16:35.913" UserId="3203" />
  <row Id="14288" PostId="12091" Text="You can play it safe and precook them anyway." CreationDate="2011-02-13T00:20:26.133" UserId="641" />
  <row Id="14289" PostId="12037" Score="1" Text="Well that's one candidate who directly advocates &quot;laissez faire&quot; moderation." CreationDate="2011-02-13T01:52:23.630" UserId="3432" />
  <row Id="14290" PostId="12091" Text="@Aaronut: The hyperlink in the original source was of the form `&lt;href=...`, not `&lt;a href=...`." CreationDate="2011-02-13T02:14:54.550" UserId="1672" />
  <row Id="14291" PostId="11916" Text="At least, it's his!" CreationDate="2011-02-13T03:17:19.250" UserId="21" />
  <row Id="14293" PostId="12091" Score="1" Text="@Jefromi: So it was. Given that this is the second or third broken hyperlink I've seen in the past few days, I think it's sound advice to just use the Markdown instead, since it's much simpler." CreationDate="2011-02-13T07:29:42.387" UserId="41" />
  <row Id="14294" PostId="12094" Score="7" Text="+1 - Serve them fresh coffee with tiramisu made with old coffee" CreationDate="2011-02-13T08:39:28.573" UserId="2402" />
  <row Id="14295" PostId="12086" Text="Yes and no... If it's called Fendant, it's a bog-standard chasselas made in the Valais region. Other that the provenance, there is no difference." CreationDate="2011-02-13T12:34:20.517" UserId="4127" />
  <row Id="14296" PostId="12094" Score="1" Text="I think that the process of re-heating alone will wreck the flavor.  If you can refrigerate it before it's too old (in an appropriate container) you might be able to server it as iced coffee." CreationDate="2011-02-13T15:52:53.840" UserId="194" />
  <row Id="14297" PostId="12100" Score="2" Text="Yep, that's the ticket." CreationDate="2011-02-13T16:28:04.310" UserId="1393" />
  <row Id="14298" PostId="12101" Text="To have a thinner batter that still produces a fluffy pancake, use ample amounts of baking powder." CreationDate="2011-02-13T17:33:08.580" UserId="1816" />
  <row Id="14299" PostId="10277" Text="I've noticed that different cookie presses place more/less batter per press, and have different sized openings.  I've had bad luck using recipes that weren't specifically from the manufacturer of that press.  You might compare the manufacturer's included recipes to see if the proportions of the recipie you're using are similar." CreationDate="2011-02-13T19:24:38.023" UserId="67" />
  <row Id="14300" PostId="12094" Text="Using it for coffee or mocha ice cream is another option." CreationDate="2011-02-13T19:41:27.850" UserId="4504" />
  <row Id="14301" PostId="12105" Text="+1.  “Coffee cream” is a particularly dangerous term — it sometimes refers to a vile blend of cream and cheap fillers/sweeteners (vegetable fats, high fructose corn syrup, etc.)." CreationDate="2011-02-13T19:50:30.753" UserId="4257" />
  <row Id="14302" PostId="12031" Text="Birkenstock that is!" CreationDate="2011-02-13T20:19:07.983" UserId="3896" />
  <row Id="14303" PostId="12090" Text="I update my question. thanks." CreationDate="2011-02-13T21:41:04.163" UserId="3037" />
  <row Id="14304" PostId="12109" Score="2" Text="Also, many mayonnaise recipes include a bit of mustard, which acts as an additional emulsifier (the egg yolks provide lecithin which is an emulsifier).  So adding a little mustard may make the flavour more to your liking." CreationDate="2011-02-13T21:53:53.570" UserId="4504" />
  <row Id="14305" PostId="12109" Text="Thanks for the tips. However, I was already following similar instructions about adding the oil slowly one bit at a time and incorporating it fully so I'm not sure I still did something wrong there. As for trying olive oil I will definitely try that some time to see if I like olive oil-based mayo more, but that in itself does not help me with my puzzlement as to why my mayonnaise with canola had this off-putting oily taste and the store-bought canola-based mayonnaise didn't. Could still be that the oil was low quality though, will try a different brand next time." CreationDate="2011-02-13T22:08:46.227" UserId="4012" />
  <row Id="14306" PostId="8934" Text="Just curious: you refer to one teaspoon as quite a bit of salt, but you didn't specify how much pasta you are cooking. I once read the guideline that for cooking pasta, you should use 1 liter of water with 10 g of salt per 100 g of pasta. I measured 10 g of salt as about one teaspoon and a half. So if I'm cooking 200 g of pasta, I use 2 l of water with 3 teaspoons of salt." CreationDate="2011-02-13T22:26:43.420" UserId="4012" />
  <row Id="14307" PostId="12105" Text="@PLL: I think that the honest ones call it &quot;creamer&quot; - in some areas, calling it &quot;cream&quot; might actually be in violation of federal or state/provincial regulations." CreationDate="2011-02-13T22:50:08.740" UserId="41" />
  <row Id="14308" PostId="12107" Score="1" Text="What did you put in it?  Traditional mayo uses raw eggs, which definitely *don't* taste like oil." CreationDate="2011-02-13T22:51:38.053" UserId="41" />
  <row Id="14310" PostId="12107" Text="+1 For causing a good answer on emulsions. (and for the Pratchett inspired ID)" CreationDate="2011-02-14T01:06:25.310" UserId="3432" />
  <row Id="14311" PostId="12098" Score="1" Text="Is this actually referring to American hotcakes or flapjacks? Pancakes should not be that thick to have a middle to not cook? A pancake is a non-transparent crepe, but still very thin" CreationDate="2011-02-14T02:47:24.610" UserId="3203" />
  <row Id="14312" PostId="12113" Score="1" Text="Excellent answer - this is the mistake I made the first time as well, mostly due to being in too much of a rush. Better preparation led to much better results the second time around." CreationDate="2011-02-14T03:32:10.547" UserId="86" />
  <row Id="14313" PostId="12108" Text="I was actually hoping for a method where I just place the fish on top of the rice directly.  Would this not work?" CreationDate="2011-02-14T06:56:08.553" UserId="4504" />
  <row Id="14314" PostId="12067" Text="Afaik a regular tbl spoon is 15ml and an australian tbl sp. is 20ml. I've never heard of a 12ml spoon." CreationDate="2011-02-14T09:13:00.293" UserId="2358" />
  <row Id="14315" PostId="12081" Text="This would go for water in a kettle also though." CreationDate="2011-02-14T10:13:13.803" UserId="2391" />
  <row Id="14316" PostId="12109" Score="2" Text="You should avoid using EVOO for mayonnaise as it has quite a strong flavour of its own. I use a mix of vegetable oil and standard olive oil in my mayonnaise, as well as a teaspoon of mustard. Seasoning is also important - plenty of pepper and salt to taste once the mayo is mixed is essential." CreationDate="2011-02-14T11:04:38.280" UserId="4194" />
  <row Id="14317" PostId="12100" Score="1" Text="I have always read (and always followed) that the pan should be hot enough that a droplet of water will 'dance' across it. My golden rule is to add your batter, then count the number of bubbles that pop; once ten bubbles pop, flip your pancake." CreationDate="2011-02-14T11:07:13.300" UserId="4194" />
  <row Id="14318" PostId="12091" Text="I agree with the liquid recommendation: my lasagne sauce recipe yields a very thick, meaty sauce, and I've found that even 'no precooking required' sheets need a good hour to soften sufficiently, especially where there are multiple sheets overlapping." CreationDate="2011-02-14T11:09:24.733" UserId="4194" />
  <row Id="14319" PostId="12123" Text="Thanks, I'll give it a try." CreationDate="2011-02-14T12:31:06.840" UserId="4852" />
  <row Id="14320" PostId="12078" Text="Do you mean too salty or too strong?? Normally soy-sauces are not hot.." CreationDate="2011-02-14T13:12:33.143" UserId="4283" />
  <row Id="14321" PostId="12092" Score="1" Text="I was told by my Italian friends that if you make Coffee in a Moka, you can keep it for the next day and re-heat it and it doesn't loose flavour.. I have tried it with limited success.." CreationDate="2011-02-14T13:15:32.360" UserId="4283" />
  <row Id="14322" PostId="2451" Text="I heard once that cucumbers contain ascorbic acid which breaks down the vitamin C present in tomatoes, so mixing them together isn't recommended. No effect on the taste though, I guess. Many people in my country avoid mixing cucumbers and tomatoes, with no idea why they are doing so. :)" CreationDate="2011-02-14T13:56:04.847" UserId="3919" />
  <row Id="14323" PostId="2451" Score="1" Text="Umm - ascorbic acid *is* Vitamin C more or less: http://en.wikipedia.org/wiki/Ascorbic_acid" CreationDate="2011-02-14T14:09:02.060" UserId="835" />
  <row Id="14324" PostId="12122" Score="2" Text="Does a blender count as expensive equipment?  That's probably the easiest option if you have one available to use." CreationDate="2011-02-14T14:21:12.010" UserId="4504" />
  <row Id="14325" PostId="12071" Text="Just to be clear- Yogurt will curdle but it takes heat." CreationDate="2011-02-14T14:39:34.263" UserId="2001" />
  <row Id="14326" PostId="4869" Text="If it's just for a few days, I'd use butter over the shortening as butter is definitely not going to go bad in that time frame and it will taste a zillion times better than crisco." CreationDate="2011-02-14T14:49:24.470" UserId="4504" />
  <row Id="14327" PostId="2957" Score="3" Text="That makes no sense. He should eat them after running instead of before. Eggs contain a lot of protein (i.e. the whites contain a lot of protein) which the body need for rebuilding, which it will commence after strenuous exercise. It is a good idea to eat protein rich food no later than one hour after exercise. Eating them before training just makes the stomach full." CreationDate="2011-02-14T14:58:04.447" UserId="4245" />
  <row Id="14328" PostId="12101" Text="+1 for thinner mix. Generally, if it's not cooked in the middle, your batter is too thick." CreationDate="2011-02-14T15:43:45.900" UserId="218" />
  <row Id="14329" PostId="12123" Score="1" Text="How often do you get to bash something against concrete while you're preparing food or drink? Awesome." CreationDate="2011-02-14T15:50:12.547" UserId="1672" />
  <row Id="14330" PostId="4869" Text="@Allison : I've been surprised at how many people comment on how good the icing is, even when I'm using imitation clear extract so I can match colors.  I guess too many people are used to the stuff in a can at the grocery store.  But it *does* have the advantage that it's a little more tolerant of heat than butter." CreationDate="2011-02-14T15:53:35.420" UserId="67" />
  <row Id="14331" PostId="12123" Text="So true. This will rock regardless of whether it works or not. :) EDIT: The &quot;rock&quot; pun is unintentional." CreationDate="2011-02-14T16:00:43.630" UserId="3756" />
  <row Id="14332" PostId="12126" Text="Commercial yogurt should work fine, though I suppose you should probably avoid heavily-processed yogurt products (if nothing else, they're expensive and probably won't do anything good for the flavor). The goal here isn't really to *ferment* the meat - the yogurt is already fermented, and thus contains the acids and enzymes you're after." CreationDate="2011-02-14T16:12:45.660" UserId="86" />
  <row Id="14333" PostId="2989" Score="3" Text="Should there be a link here, or was &quot;above&quot; referring to another answer which is now below?" CreationDate="2011-02-14T16:18:34.097" UserId="41" />
  <row Id="14334" PostId="12108" Text="I would only recommend you try a Sous Vide approach. Sous Vide involves sealing the fish (or other food) in a airtight vacuum-seal plastic pouch, and placing it in hot water where it cooks from the inside out! Because rice will be cooked in 10-12 minutes, you need to pick a fish that will be properly cooked in that time using the Sous Vide method - so check out this cooking time chart to select a fish that cooks in 10-12 minutes using this approach: http://www.sousvidecooking.org/sous-vide-cookery-and-recipes-time-and-accurate-temperature-while-cooking-fish-sous-vide/" CreationDate="2011-02-14T16:22:07.167" UserId="4845" />
  <row Id="14335" PostId="12105" Score="1" Text="Canada has &quot;half and half&quot; which is 10% (imagine it's half 18% and half 2% which is our &quot;normal&quot; milk) and that is normally what you would put in your coffee. That's why 5% is &quot;light&quot; in that context." CreationDate="2011-02-14T16:46:51.920" UserId="304" />
  <row Id="14336" PostId="12125" Text="I don't think [adding oil to the water](http://cooking.stackexchange.com/questions/3994/does-oil-in-the-boiling-water-prevent-the-spaghetti-from-sticking-together-clos) will stop them from sticking" CreationDate="2011-02-14T17:07:57.987" UserId="210" />
  <row Id="14337" PostId="12105" Text="@Kate: That is true, and I think half-and-half (or just half-cream) exists everywhere. The exact percentage varies slightly but it's always somewhere around 10%." CreationDate="2011-02-14T17:09:17.003" UserId="41" />
  <row Id="14338" PostId="12125" Text="Generally speaking, me neither. Being Italian myself, I can confirm the uselessness of adding oil to prevent pasta from sticking. But in the case of lasagne sheets, it could be different given their much higher specific surface area compared to other pasta formats." CreationDate="2011-02-14T17:46:51.823" UserId="4770" />
  <row Id="14339" PostId="12116" Text="thanks a lot. I would check it." CreationDate="2011-02-14T17:49:45.033" UserId="3037" />
  <row Id="14340" PostId="12125" Text="I don't have hard evidence supporting this theory and I'm a bit skeptikal myself (that's why I said &quot;_should_ help&quot;) but at least it shouldn't do any harm either since oil would be drained with the water anyway, without adding much fat to the dish.&#xA;And besides, I've learned the hard way to always  **stick** to traditions and common knowledge when cooking :-)" CreationDate="2011-02-14T17:55:01.533" UserId="4770" />
  <row Id="14341" PostId="12134" Text="Sounds like a great idea to use a squeeze bottle; I tried making mayo for the first time yesterday as well and had some trouble with the &quot;pour in the oil in a thin, steady stream&quot;, things got rather messy. As for your question: could you provide some more detail about what you are doing from the start until the emulsion breaks down? Otherwise, it seems hard to give a more specific answer to this question than the generic mayo making tips given in response to this question: http://cooking.stackexchange.com/questions/5964/how-can-i-make-my-own-mayonnaise-properly" CreationDate="2011-02-14T18:34:37.770" UserId="4012" />
  <row Id="14342" PostId="12111" Text="this was very much of the help;" CreationDate="2011-02-14T18:36:30.640" UserId="4816" />
  <row Id="14343" PostId="12134" Score="1" Text="Sounds pretty much like the expected procedure, so no idea what's wrong, but I'm obviously not a mayo making expert. You may still want to double check with this answer to see whether you're not overlooking something: http://cooking.stackexchange.com/questions/5964/how-can-i-make-my-own-mayonnaise-properly/6231#6231 One more tip that's not covered there, and which I found in &quot;On Food and Cooking&quot; (H. McGee) is to start with just the yolk mixed with a little bit of salt, and only add the vinegar or lemon juice after you've already emulsified some oil into the yolk and it's getting stiff." CreationDate="2011-02-14T18:54:24.277" UserId="4012" />
  <row Id="14344" PostId="12134" Score="1" Text="Did you perhaps use cold ingredients? They should be at room temperature. And I have to say, it sounds like you are pushing the egg/oil ratio a bit. Call me a p&quot;#¤&quot;sy, but I would not go that far myself. Perhaps if I was using really large eggs I would venture into the realms of 1 cup per egg yolk, but usually I back off at around half a cup per yolk." CreationDate="2011-02-14T18:58:04.723" UserId="3756" />
  <row Id="14345" PostId="12126" Text="Yes agreed.. You don't have to ferment the meat, but it should have enough enzymes to tenderize the meat.. But yes, try to avoid processed yoghurt.." CreationDate="2011-02-14T19:23:55.403" UserId="4283" />
  <row Id="14346" PostId="2957" Text="Also, since some people are allergic to raw egg whites, an allergy common in kids, better to avoid it." CreationDate="2011-02-14T19:27:04.677" UserId="3489" />
  <row Id="14347" PostId="12128" Text="Seems to me like this good for the rolling pin, especially not the bearings." CreationDate="2011-02-14T19:33:50.573" UserId="3489" />
  <row Id="14348" PostId="12146" Text="Fantastic, I'll try to control the amount of oil added in the start of the process.  I'll also make sure to whisk the thing a bit more furiously" CreationDate="2011-02-14T19:40:52.630" UserId="4239" />
  <row Id="14349" PostId="12132" Text="I guess that's not too different from a glaze really.  I ended up making a thick paste with icing sugar and milk and it seems to have worked.  In retrospect, water or lemon juice might have been better from the perspective of not needing refrigeration." CreationDate="2011-02-14T19:41:24.233" UserId="4504" />
  <row Id="14350" PostId="12147" Text="This works. I have made pecan pie using a syrup similar to this one (just the sugar and water) and it worked very well." CreationDate="2011-02-14T19:55:10.983" UserId="2001" />
  <row Id="14351" PostId="12148" Text="That's a good idea. I'm going to go get some vases for cilantro." CreationDate="2011-02-14T19:56:17.613" UserId="2001" />
  <row Id="14352" PostId="12146" Text="Re-reading your question, I'm starting to wonder whether you only used the whisk to mix the yolk, vinegar and juice and after that relied solely on the squeeze bottle to mix drops of oil into that; was that the case? (As you asked &quot;Should I be using a whisk?&quot;, I thought there was a word missing and you meant &quot;Should I be using another whisk?&quot;, but I'm not so sure anymore.) I would still think a squeeze bottle is a good way to add small amounts of oil at a time, but you still need to whisk it into the mixture to break up the oil into small drops, not just squirt it in." CreationDate="2011-02-14T20:10:30.310" UserId="4012" />
  <row Id="14353" PostId="11896" Text="Good observation, I didn't read past the &quot;naked&quot; part :)" CreationDate="2011-02-14T20:43:44.967" UserId="4733" />
  <row Id="14354" PostId="12128" Score="1" Text="@Zanlok -- not all rolling pins have bearings. But if you're worried, you can substitute with a hammer or meat tenderizer." CreationDate="2011-02-14T20:51:34.253" UserId="1887" />
  <row Id="14355" PostId="12074" Text="http://en.wikipedia.org/wiki/Smoothie" CreationDate="2011-02-14T21:04:57.203" UserId="41" />
  <row Id="14356" PostId="12157" Text="I did expect someone might say &quot;that's an old wives' tale; it doesn't do anything,&quot; but I wasn't expecting it to be *harmful* to the yeast! Interesting!" CreationDate="2011-02-14T21:40:46.727" UserId="1672" />
  <row Id="14357" PostId="12149" Text="OK - well then it looks like maybe I got bored and added in too much.  Thanks!" CreationDate="2011-02-14T21:44:42.027" UserId="4239" />
  <row Id="14358" PostId="12154" Score="5" Text="Right, yeah, it just means an amount that is too small to be worth measuring precisely." CreationDate="2011-02-14T21:46:05.203" UserId="1393" />
  <row Id="14359" PostId="12161" Text="I have a toaster oven/convection oven that doesn't do this, but does somehow bake uneavenly, so I rotate my pan even though I shouldn't have to." CreationDate="2011-02-14T22:55:26.127" UserId="1816" />
  <row Id="14360" PostId="12128" Text="Ah, now a menacing meat tenderizer would be fun, indeed =)." CreationDate="2011-02-14T23:25:32.800" UserId="3489" />
  <row Id="14361" PostId="12135" Text="related : http://cooking.stackexchange.com/questions/9612/will-vegetables-and-fresh-herbs-last-longer-in-the-refrigerator-in-a-plastic-bag" CreationDate="2011-02-15T00:23:33.710" UserId="67" />
  <row Id="14362" PostId="12132" Text="@Allison, once the sugar+milk glaze dries, it shouldn't need refrigeration either (or at least no more so than the cookies themselves)." CreationDate="2011-02-15T00:36:58.077" UserId="2569" />
  <row Id="14363" PostId="12145" Score="2" Text="Note that while I'm sure you can make a very good dessert with chocolate and walnuts, it will be pretty much nothing like chocolate pecan pie. Walnuts and pecans have very similar shapes, but quite different flavors." CreationDate="2011-02-15T00:58:11.263" UserId="2569" />
  <row Id="14364" PostId="12167" Text="I should've said 'indicate they're at temp' ... mine (electric) has a light (that goes off, to make it even more confusing), no beeping involved." CreationDate="2011-02-15T01:48:11.887" UserId="67" />
  <row Id="14365" PostId="12155" Score="1" Text="...which is .15 mL, but as is frequently the case when you find yourself using the word &quot;technical&quot;, it doesn't mean much - in this case, you'll find different values for pinches, from different people trying to bring rigor to a casual measurement." CreationDate="2011-02-15T01:50:22.477" UserId="1672" />
  <row Id="14366" PostId="12161" Score="1" Text="I don't have any personal experience with this (hence the comment instead of an answer), but have you tried rotating the pan after a few minutes? It might even be good to do quarter turns, but that's probably impossible unless your muffin tin is tiny (and/or square)." CreationDate="2011-02-15T01:52:59.963" UserId="2569" />
  <row Id="14367" PostId="12167" Score="2" Text="@Joe: My oven has no temperature gauge, indicator, or any other form of notification.  There is obviously a control for the temperature, but no external notification as to whether or not the oven is at it.  A thermometer has to be introduced to determine current temperature - this is not at all uncommon in gas ovens." CreationDate="2011-02-15T01:53:37.393" UserId="3432" />
  <row Id="14368" PostId="12167" Text="@Joe: Also.  Shame, quite handy if it beeped for that.  I use the timer clock on my oven a lot!" CreationDate="2011-02-15T01:54:32.947" UserId="3432" />
  <row Id="14369" PostId="12162" Score="1" Text="Treacle is vastly sweeter than molasses." CreationDate="2011-02-15T01:56:29.980" UserId="3432" />
  <row Id="14370" PostId="12167" Text="Not really, as most of 'em can't be trusted ... it's really safer to keep an oven thermometer and check .. as some go by time, if you have a pizza stone in there, they'll always be wrong." CreationDate="2011-02-15T02:02:32.133" UserId="67" />
  <row Id="14371" PostId="12145" Text="Some of the Zuckerrübensirup look suitable as a replacement, the darker versions.  Should be purchasable in healthfood stores." CreationDate="2011-02-15T02:02:48.917" UserId="3432" />
  <row Id="14372" PostId="12167" Text="@Joe: Aye, too true.  Why they bother including such a feature if it is timed, is a mystery.  I suppose electric ovens usually have a fairly reliable heating profile.  Gas ovens vary on local pressure, which varies depending on what other people in your neighbourhood are doing!  Part of why I prefer electric ovens, but *always* gas hobs mind." CreationDate="2011-02-15T02:05:11.080" UserId="3432" />
  <row Id="14373" PostId="12151" Text="This is why all recipes should be written by weight." CreationDate="2011-02-15T02:32:51.540" UserId="3779" />
  <row Id="14374" PostId="12143" Text="My KitchenAid pasta roller definitely doesn't do this." CreationDate="2011-02-15T02:50:10.867" UserId="1816" />
  <row Id="14376" PostId="12116" Text="I've also seen dark soy sauce sold as 'superior soy sauce', but I don't know if that's just an american thing.  There's also the japanese tamari, which can be found in wheat-free varieties, which is useful if you're cooking for someone who has a wheat sensitivity, and the indonesean kejap (might be spelled ketjap or kecup) of which there's multiple varieties, such as kejap manis, a spiced, sweetened thick soy sauce.  (and I mean *thick*, not just dark)" CreationDate="2011-02-15T02:54:41.943" UserId="67" />
  <row Id="14377" PostId="12116" Text="@Joe: In the Asian supermarkets here (and a few of the regular ones) you can buy Superior Light or Superior Dark soy sauce - I'm not sure what the &quot;superior&quot; means but it seems to be independent of the type of sauce and specific to a few brands like Pearl River Bridge." CreationDate="2011-02-15T03:43:15.300" UserId="41" />
  <row Id="14378" PostId="12146" Text="Should have read - should I be using a different whisk" CreationDate="2011-02-15T03:56:42.540" UserId="4239" />
  <row Id="14379" PostId="12134" Text="its &quot;mayonnaise&quot; not mayo" CreationDate="2011-02-15T05:05:59.303" UserId="1361" />
  <row Id="14380" PostId="12151" Score="2" Text="True in general, but do you have a digital scale that's accurate enough to measure one pinch of salt? I tried it on mine, and could add several pinches before its measurement just jumped from 0 g to 2 g." CreationDate="2011-02-15T07:24:58.660" UserId="4012" />
  <row Id="14381" PostId="12138" Text="My hand-cranked pasta roller came with instructions to make a throw-away batch the first time to &quot;clean&quot; the machine and get rid of the excess oil.  It worked as expected and I don't get oily dough.  Since trying that hasn't worked for you, I'd say there's something wrong with the machine." CreationDate="2011-02-15T07:45:05.530" UserId="4504" />
  <row Id="14382" PostId="12173" Score="2" Text="That said, I recommend you get a scale for these things. :)" CreationDate="2011-02-15T10:10:47.573" UserId="4138" />
  <row Id="14383" PostId="12170" Text="Yes, this is the case. The fan isn't powerful enough to 'blow' the batter like that." CreationDate="2011-02-15T10:59:07.100" UserId="4194" />
  <row Id="14384" PostId="12134" Text="I make my mayonnaise in a normal food processor (albeit with the small bowl attachment). Just whack in the egg yolk, mustard and vinegar/lemon juice, start blitzing, then just pour the oil from a jug in a thin stream. I've never, ever had it split on me and I almost always use ingredients straight from the fridge. If you've got a food processor, use it; that's what it's there for." CreationDate="2011-02-15T11:06:25.627" UserId="4194" />
  <row Id="14385" PostId="12128" Text="even just bashing against the work surface works. @Zanlok I'd forgotten some rolling pins are more complex than others you're right that some could get damaged. Mine are heavy wooden or plastic tubes with or without fixed handles." CreationDate="2011-02-15T11:24:47.507" UserId="2391" />
  <row Id="14386" PostId="12145" Text="@Marti, this is OK. My guests don't expect a genuine American pecan pie, they only expect a cake. But it had better be good, I have a reputation to uphold." CreationDate="2011-02-15T11:50:21.620" UserId="4638" />
  <row Id="14387" PostId="12145" Text="@Orbling I thought of that, but I am not really sure that it is the same. Besides, I never use it, so I'll have to throw the rest away - if not now, then in five years when I clean the pantry." CreationDate="2011-02-15T11:51:41.477" UserId="4638" />
  <row Id="14388" PostId="12156" Text="Good idea, but when I am cooking an untried recipe for guests, I'd only take one from a book I trust. The random ones could be good, but sometimes they can backfire really bad." CreationDate="2011-02-15T11:53:28.263" UserId="4638" />
  <row Id="14389" PostId="12162" Text="I think that molasses are as hard to get as treacle, but I'll look for both in a health food store. I can easily get real maple syrup, but I don't know if I can get the consistency right as I never have handled corn syrup." CreationDate="2011-02-15T11:57:11.987" UserId="4638" />
  <row Id="14390" PostId="12168" Text="Strange, most German sources state that glucose syrup is a synonym for corn syrup. Anyway, I can't get it locally, and it is too late to order over the Internet." CreationDate="2011-02-15T12:03:24.477" UserId="4638" />
  <row Id="14391" PostId="12150" Text="Not easily available either. But a nice thought, maybe I'll try to get some for later just to taste it." CreationDate="2011-02-15T12:04:33.527" UserId="4638" />
  <row Id="14392" PostId="12147" Text="This is interesting, but first, it sounds like lots of sugar for the filling, and second, I thought that corn syrup had its own taste, else why use it instead of dissolved sugar?  Third, the recipe specifies dark syrup, and I can't get molasses. Anyway, your answer is already very helpful because now I know that it has the same consistency as a softball stage sugar syrup, so whatever I try as a substitute, I now have a guideline for consistency." CreationDate="2011-02-15T12:10:18.030" UserId="4638" />
  <row Id="14393" PostId="12169" Text="If the recipe is so sweet that I risk the sugar crystallizing, I'll just make it without the sugar - I am trying to make a pie, not bonbons. But anyway, I think that this isn't much of a problem, the 8 eggs should provide enough fluid to prevent crystallization." CreationDate="2011-02-15T12:13:14.283" UserId="4638" />
  <row Id="14394" PostId="11910" Text="When I make hummus I always ditch the liquid, mostly because I feel that the extra flavors should come from the tahini, garlic, olive oil, lemon etcetera that I have carefully chosen, and not from whatever Mr. Bonduelle decided to place in the canning liquid." CreationDate="2011-02-15T12:16:45.803" UserId="4558" />
  <row Id="14395" PostId="12145" Text="@rumtscho: It would probably be sufficiently similar for the recipe.  But really, most proper sugar syrups would suffice.  I think maple would make an excellent replacement, though with a strong flavour change." CreationDate="2011-02-15T12:29:43.240" UserId="3432" />
  <row Id="14396" PostId="12145" Text="@Orbling: wouldn't maple syrup be too thin? I am afraid that I'll get fluid pie filling. So I thought of cooking sugar in maple syrup, but don't know how to get the consistency right." CreationDate="2011-02-15T12:32:20.973" UserId="4638" />
  <row Id="14397" PostId="12145" Text="@rumtscho: I find it varies by make in consistency, your idea sounds sensible though I think trial and error would be required to get it right." CreationDate="2011-02-15T12:48:09.807" UserId="3432" />
  <row Id="14398" PostId="12162" Score="1" Text="@rumtscho - The corn syrup I've used is similar in consistency to maple syrup.  I actually think molasses is probably thicker.  In the Netherlands, molasses can be found in jars at the Natuurwinkel (a chain of healthy/organic food stores), so some place similar in Germany is probably a likely bet." CreationDate="2011-02-15T14:17:41.643" UserId="4504" />
  <row Id="14399" PostId="11264" Text="I ended up doing something like the second way.  To get the puree to strain I added water to the strainer mix and then cooked it down quite a bit.  Unfortunately I mis-calculated and added the full amount of warm water, meaning I had to add more gelatin part way through, but the un-set marshmallows tasted great, although I'm still waiting for them to set and see how they are when I cut them." CreationDate="2011-02-15T14:29:47.480" UserId="1816" />
  <row Id="14400" PostId="12150" Text="there's always the internet : ) but it came to my mind because, even though i live in the west and far from the south where it is probably better known, i can pick it up at my local grocery store. i see it on a dusty shelf every time i go there, and i keep vowing to pick up a bottle for experiments in the kitchen, haha." CreationDate="2011-02-15T14:40:12.490" UserId="1415" />
  <row Id="14401" PostId="12147" Text="@rumtscho, actually, corn syrup doesn't taste like much of anything. It's just a different kind of sugar than the usual sucrose, and thus using both sugar &amp; corn syrup is a way to prevent crystallization in the final product." CreationDate="2011-02-15T14:55:40.257" UserId="2569" />
  <row Id="14402" PostId="12150" Text="I did a Google search; in German, there are practically no hits. It seems to be available in the UK if one is willing to search health food shops, but I couldn't turn up an European source selling it online. And getting it from an online seller situated outside Europe is not worth it because import tax + sales tax + shipping will easily triple the price (if I can easily import food over a postal service, which may be prohibited by law). So I guess I won't taste the stuff until I travel to another continent." CreationDate="2011-02-15T15:14:30.147" UserId="4638" />
  <row Id="14403" PostId="12173" Score="1" Text="You have to be *really* careful doing this - for example, for salt, it uses the density of sodium chloride, which I believe is for *solid* salt, i.e. a single chunk of it. That's a bit different from table salt." CreationDate="2011-02-15T15:22:58.300" UserId="1672" />
  <row Id="14404" PostId="12172" Text="Agreed: as long as you know the weight you want, measure the weight. This will be even easier if you have something large with measuring marks - just measure the total volume of your 1kg bag." CreationDate="2011-02-15T15:24:54.897" UserId="1672" />
  <row Id="14405" PostId="12136" Text="When you cook the rice are you adding butter?" CreationDate="2011-02-15T15:32:15.690" UserId="15" />
  <row Id="14406" PostId="12166" Text="Very interesting--and I would note that the ginger appears to hinder production at higher volumes like cinnamon does. I wonder if what the spices at low volumes are adding is digestible free amino nitrogen or some kind of fatty acid--both of which are great yeast nutrients--but at larger volumes their other constituents come into play." CreationDate="2011-02-15T15:51:25.160" UserId="3348" />
  <row Id="14407" PostId="12185" Score="1" Text="They are definitely safe but the flavour and consistency might be a little off. The onion spends its energy on the sprouts which will dry it out and make it less sweet. What you can do is chop the sprouts and use them like spring onions (scallions if you are American)." CreationDate="2011-02-15T16:11:44.343" UserId="3756" />
  <row Id="14408" PostId="12166" Text="@bikeboy389: they don't have enough data points.  The benefit decreases for the amounts they tested, but it's not a hinderance in the amounts tested, where the yeast actually produced less gas.  (which occured at 1g of cinnamon added, and 0.25g of mustard)" CreationDate="2011-02-15T16:27:47.347" UserId="67" />
  <row Id="14409" PostId="12171" Text="related : http://cooking.stackexchange.com/questions/2915/standard-weight-conversions-for-converting-cups-of-flour-to-grams-of-flour ;  http://cooking.stackexchange.com/questions/2321/cup-measurements-shake-or-scrape" CreationDate="2011-02-15T16:28:19.967" UserId="67" />
  <row Id="14410" PostId="12183" Text="And it also helps to add to the seasoning on the bottom once in a while; the inside slowly builds up seasoning as you add oil to cook in it, while the bottom never does." CreationDate="2011-02-15T16:42:59.513" UserId="67" />
  <row Id="14411" PostId="12184" Score="1" Text="sauté is more than just cooking in a small amount of oil -- it's specifically high heat, with a little oil, and the food is kept moving while cooking (an occassional toss or stir; not as much movement as a stir fry, but just dropping in a slab of something and flipping it once isn't a sauté)" CreationDate="2011-02-15T16:46:22.097" UserId="67" />
  <row Id="14412" PostId="12190" Score="1" Text="I actually got xanthan gum as a holiday gift this year, and have been looking for a way to learn how to use it - my wife will be excited that I have to try the same exact recipe again, with the xanthan gum added, so I can do a fair comparison :) Thanks for the suggestion!" CreationDate="2011-02-15T17:05:38.350" UserId="1236" />
  <row Id="14413" PostId="12185" Text="Similar question: http://cooking.stackexchange.com/q/7326/2001" CreationDate="2011-02-15T17:08:03.513" UserId="2001" />
  <row Id="14414" PostId="12190" Text="I like your families idea of holiday gifts!" CreationDate="2011-02-15T17:24:57.873" UserId="1393" />
  <row Id="14415" PostId="12078" Text="@ntt: if add too much pepper then it's too hot. this hot I mean. Sorry for my poor English. Hope I am able to explain the taste." CreationDate="2011-02-15T17:47:34.500" UserId="3037" />
  <row Id="14416" PostId="12197" Text="you might be able to use caramel, chocolate or something else you're already using to seal around the stick's entry point." CreationDate="2011-02-15T17:48:16.037" UserId="67" />
  <row Id="14417" PostId="12190" Score="1" Text="Some pectin crystals could probably help too; pectin does well in the sweet/acidic environment but there's not much of it in citrus juice (as opposed to the peel/zest)." CreationDate="2011-02-15T17:49:03.503" UserId="41" />
  <row Id="14418" PostId="12192" Score="2" Text="Soap itself is anti-microbial (even without getting to the 'anti-bacterial' soap obsession), but [&quot;Getting Clothes Clean&quot;](http://aces.nmsu.edu/pubs/_c/c-503.html) has a section on &quot;Removing Germs from Clothes&quot; that mentions &quot;Boiling clothes or hanging them in the sunshine were once common ways to get rid of germs. With modern fabrics, fabric finishes, and washing methods, other ways can be used to disinfect the family laundry. ... Quaternary, pine oil, or phenolic disinfectants can be safely used on any washable fabrics.&quot;  ... but I have no idea how they'd affect color." CreationDate="2011-02-15T17:57:57.600" UserId="67" />
  <row Id="14419" PostId="12078" Text="Wow!! That's very unusual.. Normally Soy-sauces are strong (intense soy taste) or salty. But rarely hot (chilli/pepper hot).. Maybe it'd be interesting to see a photo of your Soy-sauce bottle.. :)" CreationDate="2011-02-15T18:39:10.263" UserId="4283" />
  <row Id="14420" PostId="12182" Text="Is there oil that isn't flammable?" CreationDate="2011-02-15T18:40:58.457" UserId="1887" />
  <row Id="14421" PostId="12198" Text="OK. I think in Hindi it's called 'tadka' or 'chaunk'.. Which is basically tempering spices in hot oil and then adding that to the dal.. Am I right??" CreationDate="2011-02-15T18:42:06.937" UserId="4283" />
  <row Id="14422" PostId="12198" Score="3" Text="Oh look!! Wikipedia has some info on that as well.. http://en.wikipedia.org/wiki/Chaunk" CreationDate="2011-02-15T18:43:16.280" UserId="4283" />
  <row Id="14423" PostId="12182" Text="@martha: There are degrees." CreationDate="2011-02-15T19:01:33.963" UserId="218" />
  <row Id="14424" PostId="12161" Text="Turning the pans is probably a safe recommendation for muffins, but some other baked goods could fall if disturbed.  I worry about that as a general recommendation." CreationDate="2011-02-15T19:03:44.693" UserId="295" />
  <row Id="14425" PostId="12197" Text="@Joe - good idea." CreationDate="2011-02-15T19:11:15.417" UserId="2001" />
  <row Id="14426" PostId="12197" Text="Lol, that reminds me of a coworker that left some oranges on his desk for a year. Fortunately we have a dry climate so we watched them slowly shrivel into small rocks. OH, and the caramel apples I'm curious about are completely covered in caramel (no exposed apple at all)." CreationDate="2011-02-15T19:14:13.090" UserId="123" />
  <row Id="14427" PostId="12201" Score="1" Text="quat? Translate, pls?" CreationDate="2011-02-15T19:42:12.957" UserId="2569" />
  <row Id="14428" PostId="12182" Text="That makes sense. So which ones are less flammable?" CreationDate="2011-02-15T20:06:42.627" UserId="1887" />
  <row Id="14429" PostId="12133" Text="If you can get it in your area, you can use meringue powder, which is pasteurized. (http://www.wisegeek.com/what-is-meringue-powder.htm)" CreationDate="2011-02-15T20:14:18.067" UserId="1887" />
  <row Id="14430" PostId="12182" Text="@martha: Here is a list of the smoke points of common cooking oils (http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats). The &quot;flash&quot; point is usually substantially higher, but the smoke point will point you in the correct direction." CreationDate="2011-02-15T20:24:23.593" UserId="218" />
  <row Id="14431" PostId="12173" Score="1" Text="Agreed, it is a bit too hardcore for practical cooking purposes... but how else would I be able to find out things like this: http://www.wolframalpha.com/input/?i=calories+in+1+cubic+light+year+of+fried+chicken ? :-p" CreationDate="2011-02-15T20:25:02.517" UserId="4138" />
  <row Id="14432" PostId="12133" Text="@Martha : good point -- I know I can get it near me in cake shops that sell decorating supplies and some hobby stores (that sell candy and cake supplies)" CreationDate="2011-02-15T20:35:50.040" UserId="67" />
  <row Id="14433" PostId="12198" Text="@ntt  You are right - I don't think there are any other cuisines on earth that use this technique - another question for cooking.stackexchange.com ;-)&#xA;&#xA;I couldn't find it on Wikipedia because I was looking for 'foron'/ 'phoron' etc. Many thanks!" CreationDate="2011-02-15T20:37:06.830" UserId="3688" />
  <row Id="14434" PostId="12202" Text="I suspect normal coffee might have too much water per flavor to work well for mixing into yogurt." CreationDate="2011-02-15T20:54:26.293" UserId="1672" />
  <row Id="14435" PostId="12148" Text="There are a number of purpose-made options for this--we have the Prepara Herb Savor--that are more stable/sturdy/compact for use in the fridge. You don't have to buy one of these, of course, but they do work well." CreationDate="2011-02-15T21:01:06.450" UserId="3348" />
  <row Id="14436" PostId="12208" Score="1" Text="Nitpick: Kosher salt isn't any stronger than table salt, it's just larger crystals. In many cases the crystals are hollow, which may mean that you need *more* than you normally would if you're measuring by volume and dissolving it, but less than you would if you're measuring by weight but using it for a crust or rub (i.e. something surface-area dependent)." CreationDate="2011-02-15T22:18:08.787" UserId="41" />
  <row Id="14437" PostId="7743" Score="1" Text="Hmm.. so when the metal detector goes off at the airport, I should just say that I have a banana in my pocket." CreationDate="2011-02-15T22:25:17.483" UserId="3627" />
  <row Id="14438" PostId="12211" Text="Great, thanks for posting.&#xA;&#xA;One Question: are these general 'tadka's or are they specific to particular dahls/dishes?" CreationDate="2011-02-15T22:33:53.547" UserId="3688" />
  <row Id="14439" PostId="9677" Text="-1 - Turmeric is ESSENTIAL." CreationDate="2011-02-15T22:37:36.460" UserId="3688" />
  <row Id="14440" PostId="9311" Text="Actually turmeric is usually fried with the onions/garlic/ginger after they've been sautéed for a while." CreationDate="2011-02-15T22:39:09.343" UserId="3688" />
  <row Id="14441" PostId="9245" Score="1" Text="I'm an Indian immigrant &amp; find suggestions of 'food superstition' and 'passed-down misinformation' ignorant/offensive. Food is part of our culture, our recipes are largely 'passed down'[sic] via family, children learn to cook by watching their mothers. Cookery books have until fairly recently, been rare because they're not required ;-)  &#xA;  &#xA;If I want good Chinese food in an unfamiliar city, I tend to go for the one's where Chinese people are eating. And I don't assume, because I've read a few cookery books, that I know more about Chinese food than people who were raised on it. Just saying ;-)" CreationDate="2011-02-15T22:47:22.690" UserId="3688" />
  <row Id="14442" PostId="5648" Text="Chana masala - yum.&#xA;&#xA;PS. Also, Chaana chaat pwns: http://www.mamtaskitchen.com/recipe_display.php?id=13178" CreationDate="2011-02-15T22:50:18.133" UserId="3688" />
  <row Id="14443" PostId="2253" Text="@RowlandShaw Yes, 'curd' is what its called on the sub-continent." CreationDate="2011-02-15T23:09:44.997" UserId="3688" />
  <row Id="14444" PostId="12198" Text="And yet another name is &quot;tempering&quot;.. that seems to be the way it is often rendered in English versions of Indian recipes." CreationDate="2011-02-15T23:28:53.973" UserId="1393" />
  <row Id="14445" PostId="12201" Text="@Marti: [Quat is a disinfectant cleaner made by 3M](http://www.3m.com/product/information/quat-disinfectant-cleaner.html).  It's short for &quot;quaternary&quot;." CreationDate="2011-02-15T23:43:49.477" UserId="41" />
  <row Id="14446" PostId="12183" Text="I think I was storing it in a place that wasn't dry (on top of other pans that may have had some liquid in them)." CreationDate="2011-02-15T23:51:28.310" UserId="4086" />
  <row Id="14447" PostId="12189" Score="1" Text="vacuum is not at absolute zero (http://www.newton.dep.anl.gov/askasci/chem03/chem03305.htm). A stove and open fire do emit radiation, especially they emit infra-red or heat radiation (although you are right that this is different to how Microwaves use radiation to heat things)." CreationDate="2011-02-16T00:10:55.027" UserId="2215" />
  <row Id="14448" PostId="12213" Text="Thanks, I'll take a look.&#xA;&#xA;I'm not in India (my parents live there for half the year), but I can get pretty much everything I can think of (for north indian food, anyway) where I am.&#xA;&#xA;I had this idea that phorons/tadkas/chaunks were a characteristic of Bengali cooking (certainly I have lost count of all the variations I've encountered in my mum's cooking over the years), interesting to see they're not..." CreationDate="2011-02-16T00:29:12.777" UserId="3688" />
  <row Id="14450" PostId="728" Text="Hi i made a thai green fish curry last night and it was looking great until at the last stage i added half a lemon's juice.&#xD;&#xA;It split and looked yucky.&#xD;&#xA;Still tasted ok, is there anything I can do?&#xD;&#xA;Or just not add the lemon next time...&#xD;&#xA;&#xD;&#xA;Ta." CreationDate="2011-02-16T01:04:16.613" />
  <row Id="14451" PostId="728" Score="1" Text="Welcome to the site @pokadot. Please use the [Ask Question](http://cooking.stackexchange.com/questions/ask) link to ask questions." CreationDate="2011-02-16T01:04:32.400" UserId="60" />
  <row Id="14452" PostId="12217" Text="http://www.youtube.com/watch?v=oYTT-ZgJQok&amp;feature=related" CreationDate="2011-02-16T01:46:10.880" UserId="3432" />
  <row Id="14453" PostId="12218" Text="@Ricket on a side note, I think we go to the same school (NCSU) so prices for things I list (chicken, potatoes, etc.) are probably the same!" CreationDate="2011-02-16T03:21:36.583" UserId="94" />
  <row Id="14454" PostId="12219" Text="What is the temperature of the &quot;warm&quot; setting?" CreationDate="2011-02-16T03:32:34.447" UserId="4428" />
  <row Id="14455" PostId="12218" Score="1" Text="related : http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook ; http://cooking.stackexchange.com/questions/2799/resources-for-a-beginner-learning-to-cook ; http://cooking.stackexchange.com/questions/9921/need-suggestions-for-absolute-beginners-cookbook ; http://cooking.stackexchange.com/questions/6084/kitchen-essentials-for-a-poor-college-student-who-wants-to-cook-like-an-iron-chef ; http://cooking.stackexchange.com/questions/2080/advice-for-soon-to-be-college-student" CreationDate="2011-02-16T03:38:17.500" UserId="67" />
  <row Id="14456" PostId="12218" Text="Also mostly related : http://cooking.stackexchange.com/questions/11075/how-do-i-cook-for-just-one-person-any-good-cookbooks/11079#11079 ;   (note, the titles for these will show up on the sidebar under 'Linked')" CreationDate="2011-02-16T03:49:23.490" UserId="67" />
  <row Id="14457" PostId="12221" Score="2" Text="Agreed on the 5 ingredient meals -- don't do the overly complex meals when you're starting out (or ever, if I had my way) ... if you have to spend 2 hrs cooking &amp; cleaning up afterwards, it's not time effective." CreationDate="2011-02-16T04:07:16.667" UserId="67" />
  <row Id="14458" PostId="12222" Text="Similar to [What Kind of Frosting Doesn't Need To Be Refrigerated](http://cooking.stackexchange.com/q/4835/41) - have you tried icings based on vegetable shortening and still found that to melt due to the climate?" CreationDate="2011-02-16T04:11:47.893" UserId="41" />
  <row Id="14459" PostId="10202" Text="rinsing really helped, thanks!" CreationDate="2011-02-16T04:24:47.607" UserId="3655" />
  <row Id="14460" PostId="12227" Text="Did the nutritionist seriously say &quot;you're getting everything you need, except fiber&quot;?" CreationDate="2011-02-16T05:41:11.620" UserId="1672" />
  <row Id="14461" PostId="1585" Score="2" Text="&quot;Not knowing how to cook is like not knowing how to f'k&quot; - He did an easier one for Sin City: breakfast tacos.  The shells are of course the basis for a whole slew of dishes.  You can find them both on youtube." CreationDate="2011-02-16T08:03:16.360" UserId="3750" />
  <row Id="14462" PostId="3151" Text="Grinding rosemary isn't that big a deal, I just pour some into the palm of one hand and then rub it with the other palm." CreationDate="2011-02-16T08:43:05.773" UserId="3680" />
  <row Id="14463" PostId="12217" Score="1" Text="Many thanks, I know what I'm doing at the weekend now!&#xA;&#xA;PS. You should post your response as an answer rather than a comment so I can give you points ;-)" CreationDate="2011-02-16T09:14:17.590" UserId="3688" />
  <row Id="14464" PostId="9245" Text="@5arx yeah, not sure where the 'food superstition' bit came from, maybe in the USA where they have turned the port sandwich into the McRib, but elsewhere???" CreationDate="2011-02-16T09:47:12.490" UserId="3203" />
  <row Id="14465" PostId="9245" Text="'Food superstition'? I mean really - wtf is that supposed to mean?Don't get me started on Americans" CreationDate="2011-02-16T09:53:53.107" UserId="3688" />
  <row Id="14466" PostId="11357" Text="+1 for Duck/goose fat. But I would always cook mine separately to the meat so they cook uniformly." CreationDate="2011-02-16T09:55:27.147" UserId="3688" />
  <row Id="14467" PostId="12214" Text="Thanks! This is the closest to explaining _why_." CreationDate="2011-02-16T10:18:11.993" UserId="4697" />
  <row Id="14468" PostId="12207" Text="I realise that this happens, but was wondering _why_ it is different from oregano. What do you mean by minerality? The small part that is not sodium chloride?" CreationDate="2011-02-16T10:23:28.240" UserId="4697" />
  <row Id="14469" PostId="12202" Score="1" Text="@Jefromi - That's a good point, so perhaps a strongly brewed non-instant coffee would be ideal in terms of quality.  The commercially made coffee flavoured yogourts are probably completely artificial flavours and lots of extra sugar, so it depends on if the goal is pure imitation or just yummy coffee flavoured results." CreationDate="2011-02-16T10:30:22.693" UserId="4504" />
  <row Id="14470" PostId="12074" Text="I like it:), it would really be ideal to give all fresh fruits, and I do include them, the idea of the fancy packaged fruit and yoghurt is to make it work as a treat." CreationDate="2011-02-16T10:33:42.160" UserId="667" />
  <row Id="14473" PostId="12170" Text="I'll have to give this a try with my next batch and report back.  Thanks!" CreationDate="2011-02-16T11:28:03.337" UserId="4504" />
  <row Id="14474" PostId="4869" Text="I guess it depends on the palate of the tasters and what they're used to... afterall plenty of people like &quot;Cool Whip&quot; even though I think it's revolting and don't understand how anyone could accept it as a substitute for real whipped cream! :)  My experience is that at &quot;room temperature&quot;, butter icing is fine, but if you plan to have your cake in a warmer environment or direct sunlight, melty icing might indeed be an issue." CreationDate="2011-02-16T11:35:58.743" UserId="4504" />
  <row Id="14475" PostId="4836" Text="Butter, especially salted butter, does not go rancid that fast and certainly not in the &quot;few days&quot; time frame stated in the question." CreationDate="2011-02-16T11:38:58.067" UserId="4504" />
  <row Id="14476" PostId="12189" Text="I know, I am leaving out a lot of other side effects too, because they don't matter. About vacuum, I saw your link - it says that the temperature of a thermometer in a vacuum is not zero. I agree with that, but in a thought experiment, you don't need a thermometer. As for the stove and fire, I should have said &quot;they emit radiation, but their radiation does not contain enough energy to cook the meat in time for supper, so we can disregard it in the following discussion&quot;. But I think I got the explanation long enough as it is." CreationDate="2011-02-16T11:43:34.577" UserId="4638" />
  <row Id="14477" PostId="12132" Text="I would have thought the uncooked milk would still require refrigeration, whereas the ingredients in the cookies have been baked?  But I guess this is another question altogether. :)" CreationDate="2011-02-16T11:52:38.503" UserId="4504" />
  <row Id="14478" PostId="12221" Text="[stonesoup](http://thestonesoup.com/blog/) is great for five ingredient recipes and Jules has some that focus on inexpensive and healthy eating." CreationDate="2011-02-16T13:08:27.427" UserId="1816" />
  <row Id="14479" PostId="12211" Score="1" Text="Hmm... As far as I remember, my mother would use different ones for different dishes, but there isn't a hard and fast rule. You can experiment.. I am guessing it also depends on which part of India you're in.." CreationDate="2011-02-16T13:55:42.080" UserId="4283" />
  <row Id="14480" PostId="12218" Score="1" Text="Not related to cooking, but to nutrition for college students.. http://nutritiondiva.quickanddirtytips.com/healthy-eating-tips-for-college-kids.aspx ; http://nutritiondiva.quickanddirtytips.com/more-healthy-eating-tips-for-college-kids.aspx" CreationDate="2011-02-16T14:00:56.130" UserId="4283" />
  <row Id="14481" PostId="4869" Text="@Allison : it's like American fast food -- if you put enough fat and sugar in it, people will like it ... I don't know if it's a physiological thing (you're naturally inclined to like those flavors, as they're useful for survival), or what.   As for the Cool Whip -- there's some of us who can't do dairy, so I admit, I even had some the other day when whipped cream (admittedly, from a can) was an alternative." CreationDate="2011-02-16T14:01:02.493" UserId="67" />
  <row Id="14482" PostId="12235" Text="My guess is that fondant would work fairly well if it had time to set up before being exposed to the heat, since it's a common choice for wedding cakes (though I would have thought this true of royal icing too and it sounds like @Malika didn't have much luck with it).  If fondant works, then much like my suggestion of marzipan, you couldn't pipe it, but you could probably mold some decorative touches with the fondant.  I think most rolled fondant contains gelatin, and that's another ingredient that can go melty in heat, so I'm just guessing here." CreationDate="2011-02-16T14:28:12.663" UserId="4504" />
  <row Id="14483" PostId="12227" Text="@Jefromi she did not &quot;approve&quot; my diet per se, but she did say that I should be fine, and that I'm better off than the traditional American diet (fast food, high-fat, processed, etc)." CreationDate="2011-02-16T14:36:39.640" UserId="3655" />
  <row Id="14484" PostId="12215" Text="Thanks for the good idea, I'm going to try the xanthan gum first since I've been itching to try it, but the extra egg makes a lot of sense and if I have a problem with the xanthan I will try this.  I only used the 1 cup of lime juice in the recipe, but having never made this before and being an inexperienced baker, I don't know if that's too much or not proportionally - do you think it is?" CreationDate="2011-02-16T14:56:49.087" UserId="1236" />
  <row Id="14485" PostId="12227" Text="@JJ: Ah, okay. I'm wondering if even once you solve your fiber problem you might be left with some malaise, if there's some other missing nutrient." CreationDate="2011-02-16T14:57:50.390" UserId="1672" />
  <row Id="14487" PostId="12187" Text="@Aaron, @Michael, @Joe, @anonymous: with the 4 suggestions (xanthan, pectin, starch, eggs) I feel like I should try all 4 side by side.  Does anyone see any issue with turning a recipe like this into key lime &quot;cupcakes&quot; so I can easily make multiple batches without having to make whole pies?  I don't see any reason this recipe wouldn't work with smaller portions, but as I said, I'm still getting my feet wet with baking.  Thanks all!" CreationDate="2011-02-16T15:00:06.243" UserId="1236" />
  <row Id="14489" PostId="12219" Text="I know it's the dregs of the internet, but I found a [Yahoo Answer](http://answers.yahoo.com/question/index?qid=20070819191105AAx8FMx) that says: &quot;The answer [regarding the &quot;warm&quot; setting] is 150 degrees for my Rival 3 qt. Crock pot. Yours may vary depending the brand &amp; size etc.  I filled 1/2 the pot w/water &amp; put in a meat thermometer. After about 1-2 hours=110 degrees . After 8 hours=150 degrees.&quot; It might be worth replicating this experiment with your specific model." CreationDate="2011-02-16T15:06:17.357" UserId="1236" />
  <row Id="14490" PostId="3299" Text="I know this isn't a culinary use, but I keep a bag of lavender from my garden under the sink, and use it to clean bad smells out of my garbage disposal.  Very handy when we don't have any lemon or lime peels around." CreationDate="2011-02-16T15:08:29.057" UserId="1236" />
  <row Id="14491" PostId="12220" Score="4" Text="I'm a huge fan of freezing.  Diced peppers, strips of onions, grated ginger - just about anything can be frozen on a cookie sheet and then dumped into a bag for easy portioning.  You can then grab a handful and throw them into your hot skillet and they will defrost almost immediately as you sautee them.  Plus if you make any meal, you can freeze the leftovers, as mentioned.  For example, when I make stir fry, I make 3-4x the size that I need, and freeze myself a few portions for lunches or lazy dinners." CreationDate="2011-02-16T15:14:09.843" UserId="1236" />
  <row Id="14492" PostId="12230" Text="+1 for organic free range!" CreationDate="2011-02-16T15:15:37.300" UserId="3721" />
  <row Id="14493" PostId="12227" Score="1" Text="Nutraloaf?!? Isn't that what recalcitrant prisoners are forced to eat?" CreationDate="2011-02-16T15:23:42.500" UserId="4777" />
  <row Id="14494" PostId="12242" Text="I think real eggs would work fine. I think the trick is that they are making an egg puck, not scrambled eggs. That's actually one of the few good uses for microwaved &quot;scrambled&quot; eggs -- sandwich filling." CreationDate="2011-02-16T16:07:10.980" UserId="725" />
  <row Id="14495" PostId="12244" Score="1" Text="@5arx - while I agree with this sentiment, this isn't an answer per se." CreationDate="2011-02-16T16:25:03.810" UserId="1816" />
  <row Id="14496" PostId="12154" Text="so amount is not matter,, it has very small amount. thank" CreationDate="2011-02-16T16:25:10.470" UserId="4816" />
  <row Id="14497" PostId="12238" Score="1" Text="+1 for answering the question.  I second the suggestion of the other fibers.  Mashed sweet potato, whole rolled oats, and cooked brown rice are some of the best sources of fiber out there." CreationDate="2011-02-16T16:25:55.807" UserId="1816" />
  <row Id="14498" PostId="12151" Text="thank you all for helps and thanks to aronut for increasing my question. community has fewer anger than stackoverflow" CreationDate="2011-02-16T16:28:17.423" UserId="4816" />
  <row Id="14499" PostId="12223" Score="1" Text="+1 - Find out what's on sale first." CreationDate="2011-02-16T16:32:36.387" UserId="222" />
  <row Id="14500" PostId="12244" Text="@JustKT - I take your point and have updated my answer accordingly." CreationDate="2011-02-16T16:36:05.387" UserId="3688" />
  <row Id="14501" PostId="9181" Text="Nitpicking: &#xA;&#xA;the oven is called a _Tandoor_, food that comes out of it is said to be cooked in the 'Tandoori' style.&#xA;&#xA;And there's nothing crazy about building one: http://piers.thompson.users.btopenworld.com/  (well ok, maybe he's a _little_ bit crazy)" CreationDate="2011-02-16T16:45:44.863" UserId="3688" />
  <row Id="14502" PostId="12244" Text="@5arx - awesome, thanks." CreationDate="2011-02-16T16:46:10.587" UserId="1816" />
  <row Id="14503" PostId="7154" Score="2" Text="Butter, yes - vegetable or canola oil, not so much because they are liquid at room temperature, so when used for baked goods they produce a much different texture. (Compare a cake made with oil vs. butter - both can be good but very different.)" CreationDate="2011-02-16T16:57:37.373" UserId="1393" />
  <row Id="14504" PostId="12187" Text="(FYI, you can only notify one person at a time, so none of the other people on that list will see your comment.)  There's really not much difference between a pie and a tart, except for the crust and possibly the baking time.  Go for it." CreationDate="2011-02-16T17:01:34.910" UserId="41" />
  <row Id="14505" PostId="12241" Score="3" Text="Agree with your microwave scrambled eggs technique.  To make them creamier and less rubbery, try adding a splash of milk or cream to the initial mixture as well.  Stirring after each microwave burst is essential too!" CreationDate="2011-02-16T17:06:25.437" UserId="2939" />
  <row Id="14506" PostId="12187" Text="Sweet, sounds like I have a plan for the weekend (or possibly next week if the weekend gets crazy).  Will report back with results.  And thanks for the notification pointer - did not know that!" CreationDate="2011-02-16T17:06:59.843" UserId="1236" />
  <row Id="14507" PostId="10012" Score="1" Text="Wot no Lemonade recipe ...?" CreationDate="2011-02-16T17:12:56.803" UserId="3688" />
  <row Id="14508" PostId="10065" Text="+1 for 'abomination'" CreationDate="2011-02-16T17:18:33.290" UserId="3688" />
  <row Id="14509" PostId="12249" Text="I completely agree.  I actually have a thermometer and an infrared temperature gun and they're my two best friends in the kitchen (after my hands)." CreationDate="2011-02-16T17:35:04.410" UserId="1236" />
  <row Id="14510" PostId="12219" Text="Besides safety, water loss could conceivably be an issue. I'm guessing your soup has plenty of leeway there, and you could just dilute it later, but depending on how well the lid seals, some dishes might dry out more than you'd like over the course of a day." CreationDate="2011-02-16T17:39:50.703" UserId="1672" />
  <row Id="14511" PostId="9181" Text="Reasonable nitpick--I over-defined because I wasn't sure the OP would know that a Tandoor was an oven. And I agree that it's not entirely mad to build one--my sister designed and built a wood-fired pizza oven in her backyard a few years back." CreationDate="2011-02-16T18:15:13.283" UserId="3348" />
  <row Id="14512" PostId="12223" Score="1" Text="This is pretty much the methodology I've come to use... Once upon a time, I'd buy what was on sale and then pick recipes once I got home, but that often left me wishing for that *one* key ingredient I didn't think to grab (though I did tend to become a good deal more creative with what I did have). At this point, the smartphone has very nearly replaced all other forms of recipes for me, not to mention my shopping lists." CreationDate="2011-02-16T18:20:58.660" UserId="86" />
  <row Id="14513" PostId="12188" Text="Have you tried mixing in Kahlúa? Shouldn't need much... And should be plenty sweet enough." CreationDate="2011-02-16T18:28:27.417" UserId="86" />
  <row Id="14515" PostId="12227" Text="Adding the `[gluten-free]` tag because the most common culinary use for this stuff is gluten-free cooking (as noted on Wikipedia)." CreationDate="2011-02-16T19:05:38.003" UserId="41" />
  <row Id="14516" PostId="12250" Text="For what it's worth, the roast I have is short and fat.  As opposed to being long and thin, like some other &quot;tenderloin&quot; roasts I saw." CreationDate="2011-02-16T19:12:24.677" UserId="363" />
  <row Id="14517" PostId="12242" Text="@TJ yeah, I'm sure you're right that real eggs would work; I was close to asking the purpose of the scrambled eggs - i.e. as a standalone or as a 'filling'." CreationDate="2011-02-16T19:20:38.397" UserId="15" />
  <row Id="14518" PostId="12254" Text="Ah -- I used to figure that the flavour was a mere side-effect." CreationDate="2011-02-16T19:34:53.183" UserId="4697" />
  <row Id="14519" PostId="12228" Score="1" Text="ground beef + tomato sauce + oregano + basil + canned corn + mac noodles = a possibly-good meal that has *absolutely NOTHING in common with goulash*. Just sayin'." CreationDate="2011-02-16T19:55:55.360" UserId="2569" />
  <row Id="14520" PostId="12254" Score="2" Text="Salt is nature's MSG!" CreationDate="2011-02-16T19:59:35.553" UserId="4777" />
  <row Id="14522" PostId="12217" Text="@Orbling - sadly its not quite what I would call Rabri - in Bengal (where the finest Indian sweets are made ;-) ) its made without nuts and loads of spices etc. and makes for a simple and very elegant dessert. This version is not quite it, but if nothing its given me more of an idea of what is involved. Thanks again for posting.&#xA;&#xA;I'll keep looking ..." CreationDate="2011-02-16T20:54:26.833" UserId="3688" />
  <row Id="14523" PostId="12261" Score="2" Text="That answers it pretty conclusively. Only problem: now I’m getting hungry." CreationDate="2011-02-16T20:59:15.227" UserId="1297" />
  <row Id="14524" PostId="7178" Score="2" Text="Seconding lard.  I wouldn't buy it in the store, as that's hydrogenated.  you can read some good info on lard, health comparisons to butter, and how to render it yourself at home on [Homesick Texan](http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html)" CreationDate="2011-02-16T21:11:36.680" UserId="1236" />
  <row Id="14526" PostId="12258" Score="1" Text="I think for a valid test, we'd also need a steak that has no pepper, as a control for the concept of peppering the steak at all." CreationDate="2011-02-16T21:32:40.133" UserId="3348" />
  <row Id="14529" PostId="12217" Text="Rabri/Rabdi is a huge class of dish, individual variations on the theme must number in the millions.  The main benefit of watching the video I figured, was that you would get the idea of the reduction process involved, the additions are up to you. :-)" CreationDate="2011-02-16T22:11:34.463" UserId="3432" />
  <row Id="14530" PostId="12217" Text="As for making it an answer, well - it did not seem sufficient for an answer, just a shove in the right direction." CreationDate="2011-02-16T22:12:00.547" UserId="3432" />
  <row Id="14531" PostId="12266" Score="1" Text="I recently got an infrared thermometer and now that I have it, can't imagine how I lived without it.  You can get a decent one [cheap](http://goo.gl/VqBGi) and they're useful for so much more than just pan/food temperature - I use mine to regularly check the temperature differences between the top and bottom of my fridge, freezer, and oven, as well as computer equipment, air vents in the house, and tap water temperature.  Also, great suggestion on a food thermometer, for many meats (poultry, for example) you need to know the interior temperature and there's no other way to know for sure." CreationDate="2011-02-16T22:20:37.560" UserId="1236" />
  <row Id="14532" PostId="12266" Text="I love my infrared thermo too. I probably use it the most to check that my pizza stone is up to temperature when preheating the oven." CreationDate="2011-02-16T22:28:10.670" UserId="3348" />
  <row Id="14533" PostId="12267" Text="Thanks for the info bikeboy.  I just found this article on the net that specifies Anise Seed as an &quot;ideal substitue&quot; for fennel.  I'm not trying to argue against your thoughts, but would you in general disagree with what they say?  http://www.buzzle.com/articles/fennel-seed-substitute.html" CreationDate="2011-02-16T22:28:40.123" UserId="4411" />
  <row Id="14534" PostId="12268" Text="Kudos for doing a direct taste-test and describing it well!" CreationDate="2011-02-16T22:29:34.740" UserId="3348" />
  <row Id="14535" PostId="12268" Text="Thanks for sharing the results of your kitchen experiment! (That pasta dish sounds delicious!  Is it online anywhere?)  I posted a link in bikeboys comments if your interested in some other literature on the same subject :)  Ps - your username is my father's name + initial so that was a bit of a laugh when it looked like my dad had responded to my question :P" CreationDate="2011-02-16T22:31:14.943" UserId="4411" />
  <row Id="14536" PostId="12267" Text="@justin: All I can say is that their summary doesn't really agree with my own taste experience. I admit that I read that before posting my answer and kind of rejected it out of hand because they seem to suggest that caraway, cumin or dill seeds are equally good (or nearly so) substitutes for fennel seed, though they differ VERY significantly in flavor in my book. They might be good in the same dishes, but they are nothing like each other." CreationDate="2011-02-16T22:33:22.270" UserId="3348" />
  <row Id="14537" PostId="12267" Text="thanks for your excellent responses.  I do agree that I felt some of their choices didn't make sense to my taste experience as well, which sort of discredited the article in my mind as well.  Thanks!!!" CreationDate="2011-02-16T22:35:19.507" UserId="4411" />
  <row Id="14538" PostId="12266" Text="I've always assumed that infrared thermometers were terribly expensive and never tried. Looks like they are not! Anyway, I was interested in ways of finding the temperature when I don't have a thermometer handy. Even if I had one, I wouldn't carry it with me wherever I went." CreationDate="2011-02-16T22:58:13.863" UserId="4697" />
  <row Id="14539" PostId="12266" Score="2" Text="I guess, then, that my extended point that knowing the temperature of your surface won't help much in actual cooking is probably the operative part. There's a lot of latitude there, and &quot;hot enough&quot; is probably all you really need--and guesswork is fine for that." CreationDate="2011-02-16T23:19:35.370" UserId="3348" />
  <row Id="14540" PostId="12218" Score="1" Text="If we wanted to go for the snarky comment on how to break the cycle -- I'd add a 'yes' branch off of the 'does it taste good?'." CreationDate="2011-02-17T00:22:57.157" UserId="67" />
  <row Id="14541" PostId="12262" Score="1" Text="Your real question might be &quot;how can I make hard candy without sugar&quot;, I suppose, though I'm a little scared of what the real answer might be." CreationDate="2011-02-17T00:55:14.357" UserId="1672" />
  <row Id="14542" PostId="12100" Text="Wow, what a difference!" CreationDate="2011-02-17T01:00:01.417" UserId="194" />
  <row Id="14543" PostId="12277" Text="The vinegar (and possibly the salt) in the sauce you linked to might make it a bad call for drinks, but good thought!" CreationDate="2011-02-17T01:08:42.267" UserId="1672" />
  <row Id="14544" PostId="12277" Text="@Jefromi: Depends on the drink.  Tobasco is regularly used in drinks and that has a substantial amount of vinegar and some salt." CreationDate="2011-02-17T01:12:44.643" UserId="3432" />
  <row Id="14545" PostId="12277" Score="8" Text="A note regarding capsaicin: pure crystalized capsaicin is _ridiculously_ hot. I can't stress enough how intolerably mind blowing it is. A spec the size of one of the commas in your answer in a can of tomato soup renders it inedible. I have a very high tolerance for capsaicin too." CreationDate="2011-02-17T01:32:04.243" UserId="60" />
  <row Id="14546" PostId="12277" Score="2" Text="As @hobodave hints at, pure capsaicin is 15-16 *million* on the [Scoville Scale](http://en.wikipedia.org/wiki/Scoville_scale), which is over 10 times hotter than the infamous &quot;ghost chili&quot;.  If you actually manage to get hold of it, don't even try to measure it out directly; you need to dilute it first." CreationDate="2011-02-17T01:53:41.257" UserId="41" />
  <row Id="14547" PostId="12277" Text="The brand 'Pure Cap' comes in a dropped bottle inside a child-proof container.  I've seen people dip a tooth pick into a drop of it, then touch it to their tounge and decide it was too much." CreationDate="2011-02-17T02:08:22.270" UserId="67" />
  <row Id="14548" PostId="12237" Text="related : http://cooking.stackexchange.com/questions/6497/why-does-my-omelet-with-velveeta-froth-up-in-the-microwave" CreationDate="2011-02-17T02:21:33.330" UserId="67" />
  <row Id="14551" PostId="12246" Text="This is a great thorough answer that hit very close to home.  I was, for the longest time, an optimistic procrastinator.  I now make a weekly menu on Sunday, make sure I have all the ingredients on hand, and hit the store Sunday if I don't. That alone made a huge difference, but the turning point for me was starting my mise en place the night before.  Just taking out the ingredients and spices I need and placing them on the counter makes it *much* easier to start cooking as soon as I get home.  I find it's easier to do this kind of thing before bed than right away after a long day's work." CreationDate="2011-02-17T03:50:15.417" UserId="1236" />
  <row Id="14552" PostId="12246" Text="Also, this answer reminded me of a blog post that I recently read about procrastination and thought was interesting and touches a lot on the idea of &quot;future you&quot;: http://youarenotsosmart.com/2010/10/27/procrastination/" CreationDate="2011-02-17T03:53:14.820" UserId="1236" />
  <row Id="14555" PostId="12268" Text="Soften a couple of sliced red onions to golden in a good splosh of olive oil. Stir in four large italian sausages (remove the skin and crumble them in), two cloves of sliced garlic, four sprigs of rosemary finely chopped, 2 bay leaves, 1 teaspoon of fennel seeds and a half-teaspoon of chilli flakes. Cook over a low heat until sausage is well browned (about 15 mins). Stir in a (400g) tin of tomatoes, chopped and simmer while you cook 1lb pasta (penne is good). Add 5fl oz heavy cream and some grated parmasan to the sauce. Toss the sauce with the drained pasta and serve with more parmasan. Enjoy." CreationDate="2011-02-17T07:41:36.100" UserId="4547" />
  <row Id="14556" PostId="12268" Text="I think it's originally from The River Cafe in London, who produce a range of superb books if you like simple, gutsy Italian food." CreationDate="2011-02-17T07:44:56.283" UserId="4547" />
  <row Id="14557" PostId="12278" Text="+1 Works well for teas." CreationDate="2011-02-17T08:12:48.980" UserId="1297" />
  <row Id="14558" PostId="12221" Text="Try bumping home fries over to fresh grated hash-browns (I soak and brush the dirt off the potatoes to keep the nutrition in the skins) through a standard cheese grater. A frying pan with good oils like Canola or Olive cooks them up faster than most potato recipes. Amazing flavor fresh, but also a versatile, healthier carb to bulk up other sauces and meals." CreationDate="2011-02-17T08:19:05.040" UserId="72" />
  <row Id="14559" PostId="12228" Text="http://en.wikipedia.org/wiki/American_goulash" CreationDate="2011-02-17T08:43:30.790" UserId="3750" />
  <row Id="14560" PostId="12254" Score="1" Text="@Doug mmmmmm not really, MSG is like salt only in that its flavor only falls into one of the &quot;tastes&quot;. MSG for the &quot;Umami&quot; (or savory) taste Salt the &quot;Salty&quot; taste." CreationDate="2011-02-17T10:40:17.377" UserId="2391" />
  <row Id="14561" PostId="8127" Text="@PLL:  eheeh, ok but you are using the imitation as an Antonomasia for the original :)" CreationDate="2011-02-17T12:53:32.170" UserId="1946" />
  <row Id="14562" PostId="12288" Score="1" Text="I just use a cheap, large chefs knife for dirty jobs like chopping up chickens or larger fish/shellfish. If you want to be serious about it you could always get a proper cleaver or a japanese-style Deba bocho knife." CreationDate="2011-02-17T13:09:51.607" UserId="3756" />
  <row Id="14563" PostId="12296" Text="@Mein thank you ! ... not really on a &quot;low calorie&quot; diet per se .. just a change in my diet ... trying to eat healthier ... getting off the fried foods and fast foods ... going for more vitamins and minerals" CreationDate="2011-02-17T13:53:37.493" UserId="4910" />
  <row Id="14564" PostId="12291" Text="I believe mace is universal." CreationDate="2011-02-17T14:04:49.770" UserId="4777" />
  <row Id="14565" PostId="12296" Text="Oh, I wasn't sure :) You can eat all veggies/fruits then. Good luck!" CreationDate="2011-02-17T14:25:03.193" UserId="4580" />
  <row Id="14566" PostId="12288" Score="1" Text="If you use a chef's knife, then European style chef's knives are more suitable than Japanese style ones, because Japanese knives have thinner blades and a sharper angle, making them more susceptible to chipping." CreationDate="2011-02-17T14:35:34.667" UserId="1163" />
  <row Id="14567" PostId="12288" Text="@Erik P: I just googled this, because I was pretty sure that the deba bocho was suitable for chopping up chickens, but now I am not so sure anymore. Wikipedia says explicitly that the deba bocho is not suitable for chopping large diameter bones: http://en.wikipedia.org/wiki/Deba_bocho The questions is, would a chicken bone classify as &quot;large diameter&quot;?" CreationDate="2011-02-17T14:47:35.140" UserId="3756" />
  <row Id="14570" PostId="12288" Score="1" Text="In some cases I don't use a knife at all - kitchen shears work much better when I need to go through a bone." CreationDate="2011-02-17T15:16:40.343" UserId="1816" />
  <row Id="14574" PostId="9245" Text="@5arx: You are reading way too much into this. Home cooks of *all* ethnicities simply aren't that good at separating myths from facts. I've seen several myths promoted on this site that were debunked by Hervé This: Stock must start with cold water, searing meat seals in juices, dumplings are done when they float. All wrong. I've also seen people say that MSG causes allergic reactions, that cast iron cooks more evenly than stainless steel, and that you need to soak beans before cooking. Wrong wrong wrong. Bikeboy's point is simply, don't expect *any* old Indian immigrant to give you good info." CreationDate="2011-02-17T15:51:18.470" UserId="41" />
  <row Id="14576" PostId="12164" Score="2" Text="Indeed, my oven does this.  I finally got an oven thermometer the other day and tested it at 400° F.  It set the timer for 6 minutes and beeped at the end.  Going by the thermometer, it took nearly a half hour to actually come up to temp." CreationDate="2011-02-17T16:13:21.523" UserId="41" />
  <row Id="14577" PostId="733" Score="1" Text="Your profile says you are in Germany. Just yesterday, I stumbled over a product by Rintaura marketed as a sauce thickening product (don't remember the name exactly, something like Fix-binder) which appears to consist of 100% organic arrowroot starch. Bigger supermarkets often carry Rinatura products, I found this in a Kaufland." CreationDate="2011-02-17T16:19:17.760" UserId="4638" />
  <row Id="14578" PostId="9245" Text="I read the words on the page. They are unambiguously offensive to me and the other people I've mentioned them to.&#xA;&#xA;In India, the best food  i s  cooked at home, thats just a fact. But I can't expect someone to appreciate that fact if they've never been or bothered to find out about these cultural nuances." CreationDate="2011-02-17T16:32:14.440" UserId="3688" />
  <row Id="14579" PostId="10224" Text="Any glasses will do. You don't have to buy something." CreationDate="2011-02-17T16:50:36.453" UserId="4580" />
  <row Id="14580" PostId="12246" Text="@stephen: I read his posts on occasion too, so it's entirely possible that some of this was unconsciously borrowed from that essay. Then again, it's hardly a new or groundbreaking concept; when I had to break my habit of sleeping in, I strew 5 alarm clocks across the house set to go off at 3-minute intervals, in order to make the constant snoozing an even more painful ordeal than getting up. Same idea, just arranging for physical or psychological obstacles to be laid out for the future when you can't trust yourself." CreationDate="2011-02-17T17:12:54.187" UserId="41" />
  <row Id="14583" PostId="12304" Text="This is a myth.  Salt does lower the boiling temp, but not by enough to matter.  Using some back of the envelope calculations, 2 tablespoons of salt in one quart of water will lower the boiling point by about 1 degree F." CreationDate="2011-02-17T17:29:52.877" UserId="1584" />
  <row Id="14584" PostId="12289" Score="2" Text="Yeah I realized that a few minutes later :)" CreationDate="2011-02-17T17:50:14.940" UserId="4824" />
  <row Id="14585" PostId="12275" Text="I assume this is for the purposes of some sort of practical joke." CreationDate="2011-02-17T17:54:19.987" UserId="3750" />
  <row Id="14586" PostId="12304" Text="Isn't boiling the water all about the temp?" CreationDate="2011-02-17T17:56:44.290" UserId="3750" />
  <row Id="14587" PostId="12307" Text="Ah yes, that well known healthy eating companion: lumps of butter. ;)" CreationDate="2011-02-17T18:23:02.630" UserId="2633" />
  <row Id="14588" PostId="12310" Score="1" Text="Unsure if down voter wanted a citation, but this does work very well." CreationDate="2011-02-17T18:27:50.800" UserId="15" />
  <row Id="14589" PostId="12310" Text="Works best if you hit kind of diagonally, with some of the force in the direction that would turn the jar lid to open it. I suspect it's breaking the vacuum seal. This is what I do after the rubber gripper and hot water run have failed." CreationDate="2011-02-17T18:38:55.317" UserId="304" />
  <row Id="14590" PostId="12246" Text="you're too much, I'm actually *right* in the middle of the sleeping-in habit-breaking, and I have my cell and 3 other alarm clocks strategically placed around my bedroom.  I hope I didn't accidentally imply that I thought you stole your idea from that site, I was posting it more as &quot;continued reading&quot;.  Your answer was much more thorough and useful anyway :)" CreationDate="2011-02-17T18:41:48.840" UserId="1236" />
  <row Id="14591" PostId="12107" Text="Re: your edit - the properties of an emulsion depend on size *and* dispersion of the suspended particles.  A blender will improve dispersion and *may* manage to &quot;slice&quot; some of the particles as well, but the best way to get small drops is to use small drops in the first place, i.e. by dispensing the oil with an eyedropper or syringe." CreationDate="2011-02-17T18:42:28.760" UserId="41" />
  <row Id="14592" PostId="12310" Score="2" Text="I've used this method when I didn't have any rubber bands or rubber grippers around, and it does work very well.  I wish people wouldn't drive-by downvote and instead would explain what they think is wrong with an answer." CreationDate="2011-02-17T18:43:14.110" UserId="1236" />
  <row Id="14593" PostId="12309" Score="1" Text="If you can find one cheap (we have a couple we've gotten free at trade shows and the like), a rubber gripper like [this one](http://www.amazon.com/Rubber-Grip-Opener-Fox-Run/dp/B000GG9UP4) is an awesome thing to keep in the kitchen.  I used to use the dent method mfg mentioned; now that I have this I find that hot water + rubber gripper = any jar can be opened." CreationDate="2011-02-17T18:44:52.737" UserId="1236" />
  <row Id="14594" PostId="12246" Text="No offense taken, @stephen, I was simply remarking on my own about some of the similarities after having re-read that procrastination page, and there's definitely some inspiration if not even a little co-opting.  Good luck on your sleep; if your current strategy fails, try placing one or more *outside* the bedroom." CreationDate="2011-02-17T18:45:39.677" UserId="41" />
  <row Id="14595" PostId="12309" Score="8" Text="Ask your husband?" CreationDate="2011-02-17T18:57:09.387" UserId="1701" />
  <row Id="14596" PostId="12310" Text="I do something similar, which I think I learned from my mother, which is just to hold the jar upside down, and tap the edge of the jar against the counter a few times, rotating the jar as you go.  If it still won't open after that, then I break out something rubbery to grip better." CreationDate="2011-02-17T18:57:39.757" UserId="67" />
  <row Id="14597" PostId="12304" Score="10" Text="On the contrary, salt slightly raises the boiling point of water.  See wikipedia on Boiling-point elevation: http://en.wikipedia.org/wiki/Boiling-point_elevation" CreationDate="2011-02-17T19:35:08.590" UserId="4414" />
  <row Id="14598" PostId="12313" Text="Yeah, thought so." CreationDate="2011-02-17T19:46:43.930" UserId="3750" />
  <row Id="14599" PostId="12309" Text="@Byron - yeah, that's why I've never asked this before :) But he wasn't home, and by the time he got home it was supposed to be ready..." CreationDate="2011-02-17T19:47:12.847" UserId="4853" />
  <row Id="14600" PostId="12310" Text="thanks for the quick answer!" CreationDate="2011-02-17T19:48:03.657" UserId="4853" />
  <row Id="14601" PostId="12314" Score="1" Text="Thought of this, but wasn't planning on emptying the whole thing... needed the leftovers to be properly sealed afterwards. Thanks for the suggestion though!" CreationDate="2011-02-17T19:49:43.077" UserId="4853" />
  <row Id="14602" PostId="12313" Text="Correction: Adding salt to water does not lower the boiling point *at all*.  It *raises* the boiling point (albeit by a trivial amount)." CreationDate="2011-02-17T19:53:39.087" UserId="41" />
  <row Id="14603" PostId="1273" Text="The purpose of using sodium nitrite is not to color the meat, it is to inhibit the growth of bacteria.  You **do** need it to properly cure the meat." CreationDate="2011-02-17T19:54:42.770" UserId="363" />
  <row Id="14604" PostId="12319" Text="If the butter is too cold, won't it melt in the oven, so 'problem solved'? (And kinda the same question about the dough temperature)" CreationDate="2011-02-17T20:11:20.400" UserId="4580" />
  <row Id="14605" PostId="12319" Score="2" Text="I think with baking something like this, considering the cookies are in the oven for only 11 minutes, the dough and butter temperature will make a big difference.  Yes, eventually the butter will melt even if it's cold, but if it starts melting at &quot;minute 1&quot; vs if it starts melting at &quot;minute 6&quot;, this will make a big difference in the final result.  It's kind of like putting a steak into a warm pan vs a hot pan, yes you will eventually get a hot steak, but the result will be very different.  But, as I said, I'm more of a cook - I'm still learning how to bake, mostly thanks to this site :)" CreationDate="2011-02-17T20:14:14.590" UserId="1236" />
  <row Id="14606" PostId="12319" Text="Ah yes, you're correct. I didn't watch the time carefully :)" CreationDate="2011-02-17T20:29:56.250" UserId="4580" />
  <row Id="14607" PostId="12319" Text="@stephenmcdonald - if your butter is too cold it won't spread much, and it also won't cream well.  It should be around 70 degrees F to start creaming." CreationDate="2011-02-17T20:49:07.667" UserId="1816" />
  <row Id="14608" PostId="12323" Text="GREAT answer!  I fully support the &quot;accepted&quot; checkmark being moved over to this one :) I'm glad to see you point to *Ratio*, I got that as a holiday gift this year and haven't started reading it yet (I got about 8 cooking-related books and can't decide where to start) - *Ratio* just got bumped to the top of the pile." CreationDate="2011-02-17T20:55:19.610" UserId="1236" />
  <row Id="14609" PostId="12313" Text="@Aaronut Oops, you're right. Salt raises the boiling point, but lowers the freezing point of water. That wrong answer (and first comment) confused me into thinking that it lowered it by a trivial amount instead. Edited my answer." CreationDate="2011-02-17T20:58:18.860" UserId="2047" />
  <row Id="14610" PostId="12304" Text="Well, you learn something new every day. Thanks for the info, guys!" CreationDate="2011-02-17T21:05:15.870" UserId="4914" />
  <row Id="14611" PostId="12310" Score="2" Text="That's how I do it. I usually find that even just one quite firm little dent will do the job." CreationDate="2011-02-17T22:06:51.893" UserId="1393" />
  <row Id="14612" PostId="12107" Text="Are you referring to the question as to whether mayo is better if made with a blender? It was there before, in my last edit I just added the &quot;emulsion&quot; tag (I just hit 300 rep., kind of experimenting with that). Thanks though for providing some additional info on the blender question too!" CreationDate="2011-02-17T23:16:37.683" UserId="4012" />
  <row Id="14613" PostId="12319" Score="1" Text="@Mien: It's not just the time; if the butter is too cold, it won't cream properly.  Huge problem in doughs and beaten batters." CreationDate="2011-02-17T23:21:02.063" UserId="41" />
  <row Id="14614" PostId="12311" Text="I always just put a rubber glove over it and use that for extra power, even without the hot water." CreationDate="2011-02-17T23:28:59.230" UserId="2934" />
  <row Id="14615" PostId="12319" Text="Okay, always happy to learn :)" CreationDate="2011-02-17T23:56:28.520" UserId="4580" />
  <row Id="14617" PostId="12164" Text="@Aaronut: I am always astounded at how few people seem to realise the degree of need for the preheating of ovens.  Your experience of half an hour is not unusual at high heats, and I regularly see people bung high-heat needing food in after 10 minutes or less." CreationDate="2011-02-18T02:34:23.540" UserId="3432" />
  <row Id="14618" PostId="11177" Text="I am intrigued..." CreationDate="2011-02-18T04:23:55.020" UserId="4922" />
  <row Id="14619" PostId="6291" Text="Sun tea always gave the tea a flavor I couldn't reproduce otherwise. (Hey, maybe it's the bacteria!) An easy favorite." CreationDate="2011-02-18T05:28:31.830" UserId="4859" />
  <row Id="14620" PostId="12333" Score="3" Text="Great comments in general, but one note. Don't open the lid of a crock pot more often than absolutely necessary, since it will significantly reduce the heat of the dish and make it take longer to cook. If you're going to use a crock pot, you can add a bit of liquid, but very little will escape from the pot. The reason you need to add liquid to stovetop chili is because of the loss of steam." CreationDate="2011-02-18T05:47:16.130" UserId="1887" />
  <row Id="14621" PostId="12333" Text="@Martha F - I keep suggesting we make crockpot chili! Maybe next week." CreationDate="2011-02-18T05:51:35.080" UserId="1601" />
  <row Id="14622" PostId="12333" Text="Shh! You'll give away that we're married! ;-)" CreationDate="2011-02-18T06:04:13.057" UserId="1887" />
  <row Id="14623" PostId="12333" Text="@Martha F - Don't worry, it's not as if I put it on the internet or anything." CreationDate="2011-02-18T06:07:30.917" UserId="1601" />
  <row Id="14624" PostId="12314" Score="1" Text="@clueless: Having some spare mason jars on hand can be quite useful. Or any spare glass jars for that matter." CreationDate="2011-02-18T08:51:52.200" UserId="160" />
  <row Id="14625" PostId="12291" Text="I was searching for an explanation on wikipedia (I don't know the word in my language for 'mace') and I find that it is the same as nutmeg. But I think there is a difference, can you try to explain it to me? Or give me a link with some info? Thx in advance." CreationDate="2011-02-18T09:44:49.420" UserId="4580" />
  <row Id="14626" PostId="12279" Score="1" Text="+1 for chives :)" CreationDate="2011-02-18T09:45:23.273" UserId="4580" />
  <row Id="14627" PostId="12292" Score="1" Text="My mom would always use that as a test when cooking pancakes ... but don't ever do this for non-stick, as you don't want to preheat a non-stick pan dry." CreationDate="2011-02-18T12:17:52.023" UserId="67" />
  <row Id="14628" PostId="12326" Text="I was going to provide the same answer as you, but it is a bit ... risky: it could do worse than twist the blade, it could break, and the end could fly off somewhere..." CreationDate="2011-02-18T12:19:36.140" UserId="3680" />
  <row Id="14629" PostId="12275" Text="No, I just want to spice up a drink without affecting it's color." CreationDate="2011-02-18T13:00:00.847" UserId="2803" />
  <row Id="14630" PostId="12337" Score="2" Text="Are you using RapidRise yeast, which is listed as for bread machines?  If so, that's instant yeast, not active dry." CreationDate="2011-02-18T13:10:48.087" UserId="1816" />
  <row Id="14631" PostId="12334" Text="This is exactly how we do it at my house, and since the chili won the office chili cook-off I feel no need to change it." CreationDate="2011-02-18T13:25:09.817" UserId="1816" />
  <row Id="14632" PostId="733" Text="@rumtscho - thanks, that's perfect! And I like that arrowroot is evidently called Pfeilwurzel (literally: &quot;arrow root&quot;) :)" CreationDate="2011-02-18T14:35:21.617" UserId="204" />
  <row Id="14633" PostId="12291" Text="Nutmeg and mace are two spices that both come from the nut of the nutmeg tree. Look at this photograph" CreationDate="2011-02-18T14:41:16.977" UserId="4558" />
  <row Id="14634" PostId="12319" Score="1" Text="The dark pans cause problems because they get hotter. When the dough starts to spread, the heat of the pan can be high enough to cause them to set up. (Oh and +1 for &quot;butter too cold&quot; which was my thought)." CreationDate="2011-02-18T14:42:04.493" UserId="218" />
  <row Id="14635" PostId="12291" Score="2" Text="http://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Nutmeg_Zanz41.JPG/800px-Nutmeg_Zanz41.JPG the brilliant red stuff, once dried, makes mace. The central dark nut becomes the &quot;nutmeg&quot; we all know. I don't know what happens to the outside fleshy part." CreationDate="2011-02-18T15:09:51.200" UserId="4558" />
  <row Id="14636" PostId="12254" Score="4" Text="MSG is nature's MSG." CreationDate="2011-02-18T16:57:45.457" UserId="2047" />
  <row Id="14637" PostId="12338" Text="No, it clearly says &quot;active dry&quot;. It has different instructions (and settings on the machine) for rapid rise. And I've definitely been using active dry, and it works." CreationDate="2011-02-18T17:16:31.290" UserId="160" />
  <row Id="14638" PostId="12337" Text="@justkt: No, I'm using active dry. Here is a picture: https://photos-1.dropbox.com/i/l/-k2uNJ655Oj6sbUcCIBkXSNxr-lSDa4yKKbNhSXq4FU/14889463/1298138400/3c6cb06#1" CreationDate="2011-02-18T17:18:01.337" UserId="160" />
  <row Id="14639" PostId="10740" Text="@SaU actually, forego the vodka since its a thick sauce and hit it up with an Imperial Stout when youre done blooming the spices and as your finishin carmelizing onions" CreationDate="2011-02-18T17:25:48.897" UserId="15" />
  <row Id="14640" PostId="12311" Score="2" Text="Wouldn't it probably be as effective (more effective?) to just *wear* the rubber glove on the hand you're opening it with?" CreationDate="2011-02-18T17:40:35.487" UserId="123" />
  <row Id="14641" PostId="9569" Text="I just bought another pack of the same brand, and they cooked up fine. I'll do a few more test runs to see if there was something else that I did wrong, but it looks like the brand alone isn't the problem." CreationDate="2011-02-18T17:42:13.673" UserId="2047" />
  <row Id="14642" PostId="12347" Text="Please post a picture of this apron, preferably while worn by someone serving spiced coffee." CreationDate="2011-02-18T17:50:12.703" UserId="1601" />
  <row Id="14643" PostId="12346" Text="When we found a jar of active dry yeast in the freezer that was three years old, proofing was vital to discover that the yeast was dead. However, for recently bought yeast, you don't actually need to proof it." CreationDate="2011-02-18T17:50:59.927" UserId="1887" />
  <row Id="14644" PostId="12337" Text="404 error on your picture.  Link to product: http://www.redstaryeast.com/products/product.php?cid=1&amp;pid=1" CreationDate="2011-02-18T17:52:50.033" UserId="3750" />
  <row Id="14645" PostId="12347" Text="@Neil : as Scott said it was in black, it was probably the [ThinkGeek version](http://www.thinkgeek.com/tshirts-apparel/miscellaneous/e58c/); the ones at Zazzle and CafePress are only available in lighter colors." CreationDate="2011-02-18T18:52:31.437" UserId="67" />
  <row Id="14646" PostId="12347" Text="@Joe that's the one !" CreationDate="2011-02-18T20:24:12.143" UserId="4910" />
  <row Id="14647" PostId="9245" Text="@Aaronut good food is not just technique, so what if they make stock with cold water, or sear meat etc. It's what you put in, and how you prep it that often counts for a lot more. There is also the enjoyment of making it, have you seen a couple on Indian ladies making coleslaw? It's more like a group chat and singing session that a kitchen process. I think it is better and tastes better for it too in a vast majority of cases" CreationDate="2011-02-18T21:11:06.320" UserId="3203" />
  <row Id="14648" PostId="9245" Text="I don't disagree with any of that, but I'm not sure what your point is. bikeboy's comment was simply that many self-taught or generationally-taught home cooks often do not understand the reasons or science (or lack thereof) behind the techniques they use, and that cargo-cultism inevitably leads to superstition. I really don't care if you're cooking Indian, Chinese, or American food - if you want to learn to be a *good* cook then you need to do your own research and fact-checking. Having a mentor is *also* great, however I have to agree w/ BB that it shouldn't be your primary (or only) source." CreationDate="2011-02-18T21:20:20.570" UserId="41" />
  <row Id="14649" PostId="12313" Score="1" Text="The amount of salt you would need to add to make any difference in boiling point would make whatever you cooked in it inedible.  For 1 kg (1 l) of water, the boiling point increases by 1.024 degrees Celsius for every 58.43 grams (1 mole). Altitude drops the temp 1 degree C for every 1000 ft." CreationDate="2011-02-18T23:08:07.873" UserId="1148" />
  <row Id="14650" PostId="12353" Text="I find it strange that seaweed isn't on this list. After all, that's where they discovered it..." CreationDate="2011-02-18T23:08:51.567" UserId="4580" />
  <row Id="14651" PostId="12304" Text="58g of salt in 1 L of water will raise the boiling temp 1 deg. C. 1000ft of elevation will lower the boiling temp 1 deg. C.  But you're not going to want to eat anything with that much salt (pickles maybe)" CreationDate="2011-02-18T23:12:53.097" UserId="1148" />
  <row Id="14652" PostId="12353" Score="3" Text="Nori is seaweed.  It's in the seafood section at the website." CreationDate="2011-02-18T23:39:45.833" UserId="4414" />
  <row Id="14653" PostId="12359" Text="Funny to me as a Brit that there is so much diversity on the cut.  Whilst you can get a butcher to cut what you like, you have to look very hard to find a steak in a restaurant called anything other than rump, sirloin, t-bone or fillet. [braising/chuck steak is also about, but that is different]" CreationDate="2011-02-19T00:17:19.690" UserId="3432" />
  <row Id="14654" PostId="12353" Text="@timmyp: As someone who really loves savoury food, add MSG to things, etc.  I find it odd that I despise nori, can't abide it." CreationDate="2011-02-19T00:23:20.413" UserId="3432" />
  <row Id="14655" PostId="12359" Text="@Orbling: Americans love their beef and their choices. Actually, in Canada we have completely different terminology for a lot of the cuts, sort of a weird hybrid of American and British." CreationDate="2011-02-19T01:16:10.530" UserId="41" />
  <row Id="14656" PostId="12359" Text="I'm sure the English love their beef too, as indeed Canadians no doubt do.  Just we do not really have a culture left of choosing non-standard cuts; almost everyone buys in supermarkets, pre-pack stuff, variety is rare - butcher shops are rarer still." CreationDate="2011-02-19T01:18:25.003" UserId="3432" />
  <row Id="14657" PostId="12359" Text="@Orbling: Indeed, butcher shops are rare here, and so is quality meat. It's a shame, really." CreationDate="2011-02-19T01:29:32.133" UserId="568" />
  <row Id="14659" PostId="12365" Text="Thanks for the information.  Great to hear from somebody who owns one." CreationDate="2011-02-19T01:50:59.963" UserId="41" />
  <row Id="14660" PostId="12365" Text="Fwiw, I had the cheaper vertical sealer from BB&amp;B first and I took it back.  Very low vacuum pressure and the seals failed a lot during sous vide.  I messed up 3 lobster tails from failed seals and took the thing back after it ruined $100 of food.  I am very happy with my VP112.  Just make sure wherever you put it you don't plan on moving it a lot... it is much heavier than it looks." CreationDate="2011-02-19T01:54:45.107" UserId="4873" />
  <row Id="14661" PostId="12365" Text="Feel free to ask any more questions and I will try to answer." CreationDate="2011-02-19T01:57:29.773" UserId="4873" />
  <row Id="14663" PostId="8127" Score="1" Text="@AlberT: Would you think of ‘Londra’ as an antonomasia for ‘London’?  Calling parmigiano ‘parmesan’ is very closely analogous, for me and many other UK English speakers, to calling Roma ‘Rome’.  The anglicised form ‘parmesan’ is older than modern mass-produced cheese!" CreationDate="2011-02-19T05:10:59.307" UserId="4257" />
  <row Id="14664" PostId="5116" Text="I think this answer really gets to the main point.  Most US recipes that ask for Kosher salt don’t need many of its specific qualities: they just need a decent-quality large-grain salt, and for most of the 20th century in most of the US, Kosher salt was the only option for this, so it became the term recipes use.  So in the UK, a good sea salt will likely be the most appropriate option." CreationDate="2011-02-19T05:17:49.593" UserId="4257" />
  <row Id="14666" PostId="12353" Score="1" Text="Sun-dried tomatoes are excellent — tomatoes are already high on the list above, and the drying concentrates it.  (Also, @Orbling: ahh, I love Nori.  Love, love love it.  Can eat it like candy…  )" CreationDate="2011-02-19T05:26:09.080" UserId="4257" />
  <row Id="14667" PostId="12361" Text="Vegemite (Australian approximate equivalent of Marmite) is also very good, and slightly different — a little sweeter and less astringent, so goes better in some delicate dishes." CreationDate="2011-02-19T05:30:17.887" UserId="4257" />
  <row Id="14668" PostId="12353" Text="@PLL: Really? I can eat candy like candy.  Nori (and indeed sushi) leave me wanting to have my mouth washed out industrially." CreationDate="2011-02-19T06:02:37.457" UserId="3432" />
  <row Id="14669" PostId="12361" Text="@PLL: I tend to use some of the supermarket own brands of yeast extract instead of marmite, they are closer to Bovril in taste and composition (though obviously vegan)." CreationDate="2011-02-19T06:03:56.053" UserId="3432" />
  <row Id="14670" PostId="12369" Text="What do you mean by 'more tasty'? You want a stronger flavour? Just put the leaves/bag a bit longer in the water. Or do you want a better flavour?" CreationDate="2011-02-19T09:22:43.023" UserId="4580" />
  <row Id="14671" PostId="12354" Text="A.k.a. good ol’ E621." CreationDate="2011-02-19T11:49:58.053" UserId="1297" />
  <row Id="14672" PostId="12369" Text="Better flavour , a better taste, something to make the tea diffrent." CreationDate="2011-02-19T12:27:30.553" UserId="4930" />
  <row Id="14673" PostId="12375" Text="I like the idea you suggested , I will write back after I try it out." CreationDate="2011-02-19T12:29:19.977" UserId="4930" />
  <row Id="14674" PostId="12374" Score="1" Text="Hi VoY; recipe requests are off topic here, although I think there's enough substance to this question to rephrase it as a &quot;know your ingredients&quot; type of question, so I've edited some of the language and tags." CreationDate="2011-02-19T14:29:24.347" UserId="41" />
  <row Id="14675" PostId="12369" Score="1" Text="Hi abc(etc.) I understand that this is often difficult for those new to cooking, but one of the first and most important things to learn, in my opinion, is that &quot;tastier&quot;, &quot;better&quot; or &quot;different&quot; aren't useful descriptors in describing flavour, because everyone has a slightly different idea of how things ought to taste. We'll need you to try a little harder to describe the effect you're looking for, otherwise this question reads like a recipe request and will probably be closed." CreationDate="2011-02-19T14:35:54.433" UserId="41" />
  <row Id="14676" PostId="12370" Text="Interesting claim; I know that seltzer is used to *aerate* certain sauces and batters and thus *lighten* them, but I don't think I've ever heard of it being used to improve a marinade. Google turned up one or two &quot;explanations&quot; of this process but they sound a little like pseudoscience. Mind my asking which TV chef said this?" CreationDate="2011-02-19T14:42:20.570" UserId="41" />
  <row Id="14677" PostId="12357" Score="1" Text="New York Strip seems to definitely be the name that has taken off though, I'd never even heard the term &quot;KC Strip&quot; - and I grew up in Texas and currently live in Utah - far from the east coast." CreationDate="2011-02-19T15:03:44.787" UserId="123" />
  <row Id="14678" PostId="12377" Score="1" Text="“buy the right tea” is the most correct answer to the question of course :)" CreationDate="2011-02-19T15:08:20.607" UserId="2731" />
  <row Id="14679" PostId="12370" Text="I believe it was &quot;Star Kitchen&quot; on TVB." CreationDate="2011-02-19T15:13:26.520" UserId="1962" />
  <row Id="14680" PostId="12353" Text="@Orbling: If it is just the nori that you object to in sushi, try nigiri, which is a ball of rice with a little wasabi and a slab of fish on top. Good stuff." CreationDate="2011-02-19T16:41:24.777" UserId="1670" />
  <row Id="14681" PostId="12379" Score="1" Text="or call in a favour from a friend to borrow their oven for a while if it doesn't fit inside yours?" CreationDate="2011-02-19T17:09:07.903" UserId="2939" />
  <row Id="14682" PostId="12361" Text="Now I need to find mushroom ketchup out here in the sticks. Now if only I could get Henderson's relish..." CreationDate="2011-02-19T17:25:02.677" UserId="611" />
  <row Id="14683" PostId="12353" Text="@dmckee: No, raw fish I would not eat either (being vegan, but would not have done before), do not go in for raw food much.  The Japanese rice isn't all that either, much prefer some basmati, wasabi is fine however. ;-)" CreationDate="2011-02-19T17:30:06.360" UserId="3432" />
  <row Id="14684" PostId="12361" Text="@Carmi: Well the link I provided delivers worldwide, but dare say it costs a bomb." CreationDate="2011-02-19T17:31:26.733" UserId="3432" />
  <row Id="14685" PostId="12369" Text="@Aaronut: I don't think I have any particular taste in my mind. I just need it to be little different.How do they make great iced tea's in McDonald's or any other place . something worth being tasted." CreationDate="2011-02-19T18:23:58.050" UserId="4930" />
  <row Id="14686" PostId="12374" Score="1" Text="Thanks, Aaronut. I think this even reflects better how I actually wanted to ask my question :-)." CreationDate="2011-02-19T18:37:22.233" UserId="2217" />
  <row Id="14687" PostId="12369" Text="@Aaronut: I think that could be read as away from the norm / not bland.  Still vague, but a targetable direction." CreationDate="2011-02-19T18:45:42.317" UserId="3432" />
  <row Id="14688" PostId="12373" Text="I almost downvoted that for the *chillax* usage, but +1 anyhow." CreationDate="2011-02-19T18:46:49.260" UserId="3432" />
  <row Id="14689" PostId="12369" Text="@Orbling: I think that would make it a duplicate of the [green tea question](http://cooking.stackexchange.com/q/5998/41), which I believe was closed, edited, then never re-opened. The open-ness of that question is a separate issue but I'd say that the wording of that one is clearer and more precise than this one. If you just want random &quot;tips for better tea&quot; then we have [What research is there on tea preparation?](http://cooking.stackexchange.com/q/10291/41) and really the entire [tea tag](http://cooking.stackexchange.com/questions/tagged/tea). It's a dupe of one or the other, take your pick." CreationDate="2011-02-19T20:38:19.467" UserId="41" />
  <row Id="14690" PostId="12369" Text="FYI, the accepted answer to the second question links to [How to make a Perfect Cup of Tea](http://www.rsc.org/pdf/pressoffice/2003/tea.pdf) - probably the best answer to this question as well." CreationDate="2011-02-19T20:44:12.787" UserId="41" />
  <row Id="14691" PostId="12369" Text="@Aaronut: Aye, either of those last two questions could be deemed a duplicate." CreationDate="2011-02-19T20:49:12.883" UserId="3432" />
  <row Id="14692" PostId="12370" Text="Susur Lee did a sweet and sour pork marinated with Sprite at his  eponymous restaurant in Toronto and it was super tender and delicious.  No idea of the food science behind it though." CreationDate="2011-02-19T22:19:56.240" UserId="4504" />
  <row Id="14693" PostId="12168" Text="It's a matter of the fructose quantity. In the US, corn syrup is almost always mostly fructose. Glucose syrup should have very little fructose if any. At least that's my understanding." CreationDate="2011-02-19T22:39:11.037" UserId="3779" />
  <row Id="14694" PostId="12382" Score="4" Text="Can I ask if you really mean baking POWDER? Because the orange box is almost always baking SODA, which is not the same thing. If it's baking soda, then the answer from GeneratorHalf is fine, but if it's actually baking powder then I'd go with TMarshall." CreationDate="2011-02-20T02:01:31.727" UserId="3348" />
  <row Id="14695" PostId="12392" Score="7" Text="exactly this. i will also add that you can reuse the jars and the rings (the part that screw down) over and over, but you should always feel the rims of the jars before using them to make sure they are not chipped (which may affect the seal), and make sure the rings aren't rusty." CreationDate="2011-02-20T03:37:15.020" UserId="1415" />
  <row Id="14696" PostId="12373" Text="@Orbling: I consider myself a wordsmith, sir. Your comment tells me that my deliberate use of &lt;i&gt;chillax&lt;/i&gt; was successful, since it produced a reaction. Danke." CreationDate="2011-02-20T06:37:10.963" UserId="4777" />
  <row Id="14697" PostId="12392" Text="You can also use the rings over and over again, along with the jars. You do have to buy new lids though, that's why you can usually find the lids sold just by themselves. :)" CreationDate="2011-02-20T06:40:46.437" UserId="3058" />
  <row Id="14698" PostId="12373" Text="Well, I appreciate your craft.  Just can't abide that word - the height of irritating modern slang. ;-)" CreationDate="2011-02-20T06:49:59.947" UserId="3432" />
  <row Id="14700" PostId="12373" Score="1" Text="@Orbling: yep, its use in a canadian commercial approx. 10 years ago irritated me so much that I knew I would use it, eventually...." CreationDate="2011-02-20T07:45:29.710" UserId="4777" />
  <row Id="14701" PostId="4615" Text="Note that dietitians advice adding NO salt to your dishes, since in a modern diet you already consume excessive amount of salt. So largely speaking, in reality there's no balance, add no salt if you can bear it, you have enough of it already." CreationDate="2011-02-20T07:52:02.697" UserId="1751" />
  <row Id="14702" PostId="12399" Text="Sounds Interesting, What other things other than ginger can I add?" CreationDate="2011-02-20T11:53:19.870" UserId="4930" />
  <row Id="14703" PostId="12253" Score="1" Text="Follow-up: While boiling yesterday, I realized what my problem was. I tasted one part-way through cooking and it was still hard as a rock. I let it simmer into oblivion. I ended up boiling them for about 40 minutes and at that point they were finally light and fluffy." CreationDate="2011-02-20T13:09:31.460" UserId="4489" />
  <row Id="14704" PostId="12244" Score="1" Text="I'd actually like to see all the &quot;anti-Nutraloaf&quot; content go away here. I think it's appalling too, but there was plenty of this going around when the topic of Nutraloaf first came up a couple of months ago. If it's appropriate at all, it's good at a comment on the question maybe, but I'd keep it out of answers as it has nothing to do with cooking w/psyllium husk." CreationDate="2011-02-20T14:32:43.287" UserId="3348" />
  <row Id="14705" PostId="12392" Score="2" Text="Note that for jams and other stuff you use in modest quantities you can continue to use the lid-and-ring for storage in the fridge after opening *if* you can get the lid up without warping or puncturing it in the first place. Just don't try to can with it a second time." CreationDate="2011-02-20T14:57:48.540" UserId="1670" />
  <row Id="14706" PostId="12398" Text="You're welcome to [answer your own question](http://cooking.stackexchange.com/badges/14/self-learner) here but please do not do so *inside* the question." CreationDate="2011-02-20T16:55:16.007" UserId="41" />
  <row Id="14708" PostId="12403" Text="Related: [How do you know when a cultured item is no longer safe to consume?](http://cooking.stackexchange.com/q/6196/41)" CreationDate="2011-02-20T17:06:50.093" UserId="41" />
  <row Id="14709" PostId="12401" Score="1" Text="It may also be [ammonium chloride](http://en.wikipedia.org/wiki/Ammonium_chloride) (AKA salmiak). A small amount of that tastes *crazy* salty, and of course, provides absolutely none of the dietary benefits of sodium chloride or iodine. You have to be really careful with this stuff if you're not on a low-sodium diet for medical reasons; it can trick your body into thinking you're getting enough salt when you actually aren't." CreationDate="2011-02-20T17:15:48.180" UserId="41" />
  <row Id="14710" PostId="12404" Score="3" Text="brilliant! I just finished off a bowl and its good to know i won't die!" CreationDate="2011-02-20T17:54:04.840" UserId="4953" />
  <row Id="14711" PostId="12400" Text="@slomojo I'm afraid that it is not on-topic. See the faq for what is on topic: http://cooking.stackexchange.com/faq" CreationDate="2011-02-20T19:20:37.930" UserId="1549" />
  <row Id="14712" PostId="12401" Text="@Aaronut, thanks. Last time I checked, dietetics claimed that if you're having a modern diet, you already have all the salt that you need, so they recommended, generally speaking, never to add extra salt to your plate if possible. You'll have enough of it if you're not on a special diet." CreationDate="2011-02-20T19:29:19.803" UserId="1751" />
  <row Id="14713" PostId="12400" Text="I wish I knew somewhere that this is on-topic." CreationDate="2011-02-20T21:32:07.373" UserId="2349" />
  <row Id="14714" PostId="12409" Score="1" Text="Also, according to the USDA, chicken should be 160-165F." CreationDate="2011-02-20T21:41:53.180" UserId="4504" />
  <row Id="14715" PostId="12401" Text="@Elazar: There are many contradictory opinions with regard to sodium intake; the most well-supported at the moment seems to be that sodium levels in the body are tightly-regulated, like body temperature, and the amount you have in your diet isn't particularly important; if the level is out of whack, it's probably due to some serious medical condition. *Excessive* intake of sodium (or anything else) can still force your liver/kidneys to do extra work, and in general I'd encourage everyone to do their own research rather than take my word for it. But really the sodium issue is vastly overblown." CreationDate="2011-02-20T21:46:08.430" UserId="41" />
  <row Id="14716" PostId="12409" Text="Note, according to the CFIA (Canadian Food Inspection Agency), the 165F (or 74C) is for pieces.  A whole chicken should actually have a temperature of 185F (or 85C)." CreationDate="2011-02-20T21:48:46.477" UserId="4504" />
  <row Id="14717" PostId="12408" Score="3" Text="I don't know where you read 140° F, but *no authoritative source* considers that an appropriate temperature for poultry. The number is 165° F.  If you're doing sous-vide and can afford to leave it cooking for *hours* then fine, but 140° F for just a few *minutes* in an oven is not safe! You may have read that temperature on a sous-vide page, as bikeboy hints at, but please do your guests a favour and don't try that in the oven." CreationDate="2011-02-20T21:50:17.163" UserId="41" />
  <row Id="14718" PostId="12400" Text="For anyone interested, I found somewhere that at least appears to sell them http://mindymatrix.com/6363/black-pearl-yixing-teapot/ (no sign of an online store though, just a price)" CreationDate="2011-02-20T22:00:12.733" UserId="2349" />
  <row Id="14719" PostId="12410" Text="Seeing the notes about proper doneness temperatures for chicken, I'll add that they are right--pretty much nobody calls for 140 degrees as done. I can never remember the right numbers myself and always look them up. So just imagine that the number in my last paragraph is 165, and work from there. The rest is general enough to hold up unedited, I think." CreationDate="2011-02-20T22:19:27.217" UserId="3348" />
  <row Id="14720" PostId="12381" Text="Thank you very much! After reading your link, I decided to try boiling first and frying second. Instead of peels, I sliced whole unpeeled potatoes on the mandoline. I can confirm that a greyish sludge develops during boiling potatoes in the unseasoned pan, so I guess it was a good idea to do it. Frying didn't produce a visible effect except for the smoke (and that was violently visible despite of open windows and doors on all sides). Conclusion: I will always do the boiling from now on, just to be sure." CreationDate="2011-02-20T22:59:30.507" UserId="4638" />
  <row Id="14721" PostId="12379" Text="@raven It could be that the producer knows something Google doesn't - at least, boiling (instead of frying) the potatoes definitely provoked some kind of material leeching into the potatoes, turning them grey." CreationDate="2011-02-20T23:02:12.873" UserId="4638" />
  <row Id="14722" PostId="12379" Text="@KimbaF It is true that I only have a small toast oven. But my purchase is a 28 cm pan with a 27 cm handle, thus needing an oven which is either 55 cm wide or has a 67 cm diagonal. I don't think any of my friends has such a monster. Anyway, I somehow succeeded seasoning it on the stovetop, despite the fact that the pan surface got 95°C at setting &quot;3&quot; and 220°C at setting &quot;4&quot;. After that, I just ordered an induction cooking unit which can heat in steps of 20°C o.0" CreationDate="2011-02-20T23:06:42.273" UserId="4638" />
  <row Id="14723" PostId="12404" Text="Like sell by dates on 2year old matured cheddar!" CreationDate="2011-02-20T23:51:20.660" UserId="4483" />
  <row Id="14724" PostId="12310" Text="Or just push a regular table knife into the gap under the lid - you just need to break the vacuum on an unopened jar" CreationDate="2011-02-20T23:57:00.717" UserId="4483" />
  <row Id="14725" PostId="12413" Text="+1 i didn't know about specialised food colourings for icing. i know that i've always had the problems you mention with the whole thing getting too watery. plus it's hard to get any kind of deep colour like a strong blue or green without drenching the icing in food colouring" CreationDate="2011-02-21T00:35:25.927" UserId="373" />
  <row Id="14726" PostId="12385" Text="ooohh ... a metal apron ... I hadn't thought of that ...  I might have to borrow some scale maille from a friend for my next long grilling session and see how it works out.  And I found a [chain apron](http://www.chefknifes.com/butchers_page.htm), but I already have a chain haulberk, although it's not stainless." CreationDate="2011-02-21T01:56:02.567" UserId="67" />
  <row Id="14727" PostId="12401" Text="@Aaronut - hey, that nearly looks like medical advice and opinion? Have the rules changed :)" CreationDate="2011-02-21T02:10:46.113" UserId="3203" />
  <row Id="14728" PostId="12401" Score="1" Text="@TFD: I doubt that anybody would read that as medical *advice*. As for the rest - the comment is clearly on topic here, since it was in response to another comment explicitly stating the assumption which probably motivated the question in the first place. I also clearly indicated that there are different expert opinions. There never were any &quot;rules&quot;, we just ask people not to offer up unverified medical opinions without context when it's not directly relevant to the issue at hand." CreationDate="2011-02-21T02:46:53.313" UserId="41" />
  <row Id="14729" PostId="12396" Text="Aside: be careful about the possible health benefits (and possible harm) of reducing sodium intake: http://en.wikipedia.org/wiki/Salt#Health_effects" CreationDate="2011-02-21T03:11:38.610" UserId="1502" />
  <row Id="14733" PostId="12410" Text="I guess what is meant by &quot;done&quot; is quite variable. Considered purely from the point-of-view of health and safety I understand that poultry cooked at 140 degrees for somewhere between 8 and 30 minutes can be considered pasteurized (see saberdosabor.com.br/sous-vide.pdf p29). The texture of the meat at 140F was slightly different to a bird cooked at &quot;normal&quot; temperatures. I would't cook this for my wife since she wouldn't consider that texture &quot;done&quot;." CreationDate="2011-02-21T04:43:18.157" UserId="1549" />
  <row Id="14734" PostId="12408" Text="Heston Blumenthal's &quot;In Search of Perfection&quot;. I remembered one point incorrectly: the chicken is removed from the oven as soon as the internal temperature of 60 degrees C (140F) is reached. The chicken is left to rest for an hour afterwards." CreationDate="2011-02-21T04:43:53.853" UserId="1549" />
  <row Id="14735" PostId="12408" Text="In case I wasn't clear, the chicken is in the oven for several hours and not just &quot;a few minutes&quot;.  The &quot;few minutes&quot; refer to the period the chicken remains in the oven after reaching 140 degrees." CreationDate="2011-02-21T04:50:10.853" UserId="1549" />
  <row Id="14736" PostId="12400" Text="@Chris -- you should vote to close when you think it's off topic.  (and someone else 'flag'ed it ... but didn't vote to close) ... so now it looks like I'm the only one who closed it, when I had two other supporters." CreationDate="2011-02-21T13:55:34.397" UserId="67" />
  <row Id="14737" PostId="12430" Text="Ohh, you mean the old style rubber seals, don't you? I don't think they make those anymore, but a good long soak in warm soapy water followed by a little scrubbing with a nylon pad should clean them up for reuse. They're dead once the rubber gets too compressed, or hard and brittle, to seal well." CreationDate="2011-02-21T14:15:38.257" UserId="4877" />
  <row Id="14738" PostId="12400" Text="p.s. Don't worry Joe, I realise it was off topic." CreationDate="2011-02-21T14:32:04.287" UserId="2349" />
  <row Id="14739" PostId="12412" Text="While you get a messy cutting board, it definitely won't spray around. You can also make really tasty salads with grapefruit cut this way, so its good practice :)" CreationDate="2011-02-21T15:49:02.417" UserId="1675" />
  <row Id="14740" PostId="12418" Text="It actually seems like a hybrid of cutting supremes and segmenting, since he cuts one side and peels the other loose. Whatever you call it, it's a pretty tidy process." CreationDate="2011-02-21T15:52:58.777" UserId="3348" />
  <row Id="14741" PostId="12436" Text="Coca Cola is really acidic in addition to being sweet, so I'd say any tenderization that happens is probably because of that rather than the bubbles (which, come to think of it, is probably what's happening with the seltzer, which is also acidic)." CreationDate="2011-02-21T15:55:40.240" UserId="3348" />
  <row Id="14742" PostId="12436" Text="MMMM.... this reminds me of root beer in a slow cooker with pork. yummey." CreationDate="2011-02-21T16:01:34.750" UserId="4086" />
  <row Id="14743" PostId="12382" Text="Son of a...you're right, bikeboy389. :( I can't believe I did that!" CreationDate="2011-02-21T16:15:56.407" UserId="4940" />
  <row Id="14744" PostId="12386" Text="I'm so sorry I screwed up and you typed such a long answer that contains a lot of good information. I've voted you up and I hope others do the same." CreationDate="2011-02-21T16:16:34.940" UserId="4940" />
  <row Id="14745" PostId="12436" Text="In other words, it's basically an expensive an inefficient version of vinegar?  (Coca Cola is obviously flavourful as @bikeboy says but plain seltzer water is just going to be very weak carbonic acid)." CreationDate="2011-02-21T16:48:31.390" UserId="41" />
  <row Id="14746" PostId="12432" Score="2" Text="My guess is that recipes are so hazy on details because different types of potatoes take different amounts of time to cook, the thinness of the slice makes a huge difference, and some people prefer them softer than others. Personally, I just steam them first, then throw 'em in for a half hour to get all the ingredients blended. With meat (pork chops) I'd probably steam them a little less and raise the time to 1 hour, and use a thermometer." CreationDate="2011-02-21T16:53:14.770" UserId="41" />
  <row Id="14747" PostId="12400" Text="I probably would have labeled this as &quot;Too Localized&quot; rather than &quot;Off Topic&quot;.   But - slomojo - even if we didn't close it, these questions just don't tend to do very well in a Q&amp;A environment. If you know the specific item you want, the most effective thing you can do is [write to the company](http://forums.redflagdeals.com/how-do-i-find-supplier-specific-grocery-item-1004622/). Maybe we actually should have a generic question on how to locate uncommon items to avert some of these heavily-localized one-off questions." CreationDate="2011-02-21T17:00:23.327" UserId="41" />
  <row Id="14748" PostId="12439" Score="2" Text="I can't say that my experience mirrors yours - in fact, one of my favourite Indian lunch/take-out restaurants near where I work is less expensive than any of the Chinese take-outs in the area. I'll wait to see if other people have answers or similar experiences, although this seems like a localized phenomenon to me." CreationDate="2011-02-21T17:04:00.623" UserId="41" />
  <row Id="14749" PostId="12439" Score="3" Text="This is almost certainly more to do with the local economics than the food itself. Are there more Chinese restaurants in the area (higher competition) or maybe there are issues with the supply chain that increase costs for Indian takeout." CreationDate="2011-02-21T17:12:37.677" UserId="2391" />
  <row Id="14750" PostId="12439" Text="Reading the question again, I think this is more likely to get a useful answer here if it's re-framed as an actual cooking question.  I've edited this to reflect that." CreationDate="2011-02-21T17:19:03.753" UserId="41" />
  <row Id="14751" PostId="12339" Text="I just read your profile and FYI, if you want your accounts merged, please flag one of your posts for moderator attention and ask for it (preferably along with a link to the old account)." CreationDate="2011-02-21T17:21:44.593" UserId="41" />
  <row Id="14752" PostId="12341" Text="My guess is they're probably making something similar to Alton Brown's - you can watch him build one on YouTube [here](http://www.youtube.com/watch?v=_Ka2kpzTAL8) and read details and get a parts list [here](http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/) - franko, this has also been on my to-do list for at least a year or two!" CreationDate="2011-02-21T18:15:21.623" UserId="1236" />
  <row Id="14753" PostId="12439" Text="I think the subject of this should be changed to include restaurant in the title. Otherwise the post is initially misleading." CreationDate="2011-02-21T18:29:38.813" UserId="4086" />
  <row Id="14754" PostId="12418" Text="I'm a big fan of grapefruit knives, since they make the actual eating process almost mess-free." CreationDate="2011-02-21T18:45:11.270" UserId="1887" />
  <row Id="14755" PostId="12436" Text="@aaronut I certainly can't think of anything else it would be bringing to the party." CreationDate="2011-02-21T19:02:20.770" UserId="3348" />
  <row Id="14756" PostId="9574" Text="It's currently looking like the answer is too old/dry, as a fresh package is cooking up fine." CreationDate="2011-02-21T19:08:41.433" UserId="2047" />
  <row Id="14757" PostId="12370" Text="I make [chicken adobo](http://en.wikipedia.org/wiki/Adobo) pretty regularly, and my friend's Filipino mom introduced me to her &quot;secret&quot; ingredient, a half can of Sprite.  The one time I didn't have any on hand, I adjusted for the sugar content, and it was good, but the final product wasn't the same.  Like Allison, I'm not sure what's happening, just adding to the discussion :)" CreationDate="2011-02-21T20:04:40.303" UserId="1236" />
  <row Id="14758" PostId="9574" Text="@Bob: Aye, pasta behaves very oddly when stale, loses the elasticity.  I assume some degradation in the gluten over time." CreationDate="2011-02-21T20:11:21.300" UserId="3432" />
  <row Id="14759" PostId="12446" Text="The first paragraph here is a little off.  Conventional ovens (not convection ovens) use radiation to cook.  And deep-frying is technically conduction, like pan-frying - the oil is acting as a conductor of heat." CreationDate="2011-02-21T20:14:50.400" UserId="41" />
  <row Id="14760" PostId="12446" Score="1" Text="I giggling to myself because this is a really fun thought experiment you've got going. I have serious doubts it's practical but it'll be fun to see what answer come out." CreationDate="2011-02-21T20:20:18.817" UserId="3348" />
  <row Id="14761" PostId="12446" Text="Also, I won't post this as an answer due to lack of hard data, but the results ought to be virtually the same as *steaming* the food, since water vapor has the same high heat capacity.  Pressure cooking is still moist heat, so it probably won't cause a Maillard reaction no matter how high a pressure you get." CreationDate="2011-02-21T20:21:49.300" UserId="41" />
  <row Id="14762" PostId="12386" Text="Ha ha! Not a problem. I wondered about the &quot;orange box&quot; when I wrote my answer, but figured it fit the question so it might be helpful to someone. in any case, my answer would not have been much different for baking soda since it is sodium bicarbonate - the primary ingredient in baking powder. :)" CreationDate="2011-02-21T20:28:10.453" UserId="4717" />
  <row Id="14763" PostId="12421" Text="I've not tried that rolling up for colouring, could be quick.  I've added a video link to my post, someone else demonstrating a similar method, less hand rolling in the air though than I would do, it's a fairly constant rolling movement with a smaller quantity." CreationDate="2011-02-21T20:39:56.963" UserId="3432" />
  <row Id="14764" PostId="12446" Text="@Aaronut - thanks for the pointers.  I'm pretty sure that regular ovens use both convection and radiation (natural convection versus forced convection) - i.e. the hot air naturally moves up from the heat source at the bottom of the oven when heated.  I'm not sure how much oil expands when heated, but if it does, I think you'd get natural convection currents in a deep fryer as well - I'll have a look at On Food And Cooking and make sure I'm not forgetting what it actually says." CreationDate="2011-02-21T20:42:36.373" UserId="4414" />
  <row Id="14765" PostId="12449" Score="3" Text="+1 for mentioning the obvious of the metric system, maybe one day the fine inhabitants of the USA can see this. Mixing the two is bad form as NASA well knows. Remember water is gm = ml at sea level, at high altitude it's lighter per volume and it boils faster :-)" CreationDate="2011-02-21T21:00:16.073" UserId="3203" />
  <row Id="14766" PostId="12446" Text="I see in the below linked table that oil has a significantly higher volumetric expansion coefficient, insofar as you get natural convection in a heated pot of water (which I believe is accepted to be the case), you should get more in a deep fryer.&#xA;&#xA;http://www.engineeringtoolbox.com/cubical-expansion-coefficients-d_1262.html" CreationDate="2011-02-21T21:03:22.667" UserId="4414" />
  <row Id="14767" PostId="12449" Text="@TFD Hardly anyone lives at sea level.  Metric not much help there." CreationDate="2011-02-21T21:29:58.487" UserId="3750" />
  <row Id="14768" PostId="12436" Score="1" Text="I suppose the way to test this would be to try a recipe with flat coke (and some with fresh, carbonated coke as a control) and see if the flat coke produces the same result." CreationDate="2011-02-21T21:58:57.040" UserId="1962" />
  <row Id="14769" PostId="12446" Text="Oh, and I edited the post to remove the offending section since it's not really critical to the discussion." CreationDate="2011-02-21T22:57:00.933" UserId="4414" />
  <row Id="14770" PostId="12413" Text="@Tea Drinker : there's also powdered colors, which will let you get even more color into something, but because it doesn't absorb instantly, it's harder to match colors as it'll continue to get deeper for a day or so.  (and powders are the only black &amp; white that I know of)" CreationDate="2011-02-22T00:00:22.190" UserId="67" />
  <row Id="14771" PostId="12244" Text="I don't think it's fair to say that Nutraloaf is appalling - it's more neutral and has no flavor." CreationDate="2011-02-22T01:09:04.040" UserId="3655" />
  <row Id="14772" PostId="12326" Text="Ooh, that's never happened to me. Wow, now I've got something else to worry about. :-)" CreationDate="2011-02-22T01:21:19.483" UserId="1887" />
  <row Id="14773" PostId="12451" Score="3" Text="In the UK, whenever I have had root beer, [sarsaparilla](http://en.wikipedia.org/wiki/Sarsaparilla) has been the primary flavouring ingredient.  I have not encountered the sassafras style due to the health risks most likely, and because the root beer we have I think has a path more directly from the Caribbean, which I believe uses sarsaparilla more." CreationDate="2011-02-22T02:01:59.040" UserId="3432" />
  <row Id="14774" PostId="12422" Text="Sounds good, I'll have to try that soon!" CreationDate="2011-02-22T02:04:49.570" UserId="3" />
  <row Id="14775" PostId="12455" Score="1" Text="Your question is very interesting. I have never heard of &quot;gaminess&quot; before!" CreationDate="2011-02-22T02:15:23.967" UserId="3233" />
  <row Id="14776" PostId="12411" Text="I used to eat grapefruits all the time! To this day I still enjoy a glass of grapefruit juice before my morning coffee almost every day. My wife hates it, but I can't get enough, so I can relate to your desire!" CreationDate="2011-02-22T02:18:13.760" UserId="3233" />
  <row Id="14777" PostId="12453" Text="I love grapefruit juice! I have never used a juicer, but it sounds very interesting." CreationDate="2011-02-22T02:19:18.093" UserId="3233" />
  <row Id="14778" PostId="12423" Text="This if very funny!" CreationDate="2011-02-22T02:19:46.550" UserId="3233" />
  <row Id="14779" PostId="12462" Text="I assume diced tomatoes ... I don't think I've ever seen whole peeled or crushed in 16 oz cans ... but I'd agree, you can make a pretty good quick sauce with just a can ... you can even find ones with garlic, oregano and basil." CreationDate="2011-02-22T02:21:17.087" UserId="67" />
  <row Id="14780" PostId="12460" Text="I've only had good browned pulled pork once -- and it was browned *after* cooking and pulling ... it was cooked on a flat top like you might hash browns, and served in a hash." CreationDate="2011-02-22T02:24:15.770" UserId="67" />
  <row Id="14781" PostId="12465" Text="Interesting! I didn't know one could be allergic to chicken! I only eat chicken, beef, and pork, but I will ask my more adventurous co-workers about some of these foods. Now I am curious!" CreationDate="2011-02-22T02:37:38.097" UserId="3233" />
  <row Id="14782" PostId="12462" Text="yeah, diced.  and of course add garlic or any other herbs and spices that you like." CreationDate="2011-02-22T03:14:26.290" UserId="4783" />
  <row Id="14783" PostId="12449" Text="@CrazyEddie: My answer wasn't actually meant to be a knock against the imperial system (I've got plenty of recipes using ounces, cups, etc.) but merely some practical advice; although TFD is essentially correct about the sea level thing, it's realy more the boiling point you need to worry about. The actual *density* of water does change, but the changes are so subtle that you can essentially ignore them. If you're cooking at very high altitude then you've got more important things to worry about, like the effects of leavening agents and moisture loss." CreationDate="2011-02-22T03:26:03.277" UserId="41" />
  <row Id="14784" PostId="12470" Text="Very interesting! I think that is the very infomercial that I have seen! If the price is right, I may give this a try." CreationDate="2011-02-22T03:56:07.547" UserId="3233" />
  <row Id="14785" PostId="12471" Score="1" Text="Great answer. The number one follow-up question I always get besides &quot;well what do you eat then?&quot; is &quot;can you eat turkey&quot;. I generally prefer other options like pork, ham, or steak, but I have eaten it on occasion. The best part of this answer is the turkey wings, which I never considered. I've always wanted to try chicken wings since that's what most people get when out at the bars, but I guess I could try making my own version with the turkey variety!" CreationDate="2011-02-22T05:06:13.500" UserId="4972" />
  <row Id="14786" PostId="12459" Score="2" Text="It's not just cosmetic - peanut butter cookies don't spread very well, so for most recipes, you will want to flatten them in some way in order to ensure that they cook evenly - nothing is worse than cookies that get burned on the outside, and are raw in the middles." CreationDate="2011-02-22T05:20:48.047" UserId="3058" />
  <row Id="14787" PostId="12413" Text="@Joe - do you mean that that is the only way you know of to make black and white coloring? I know you can get both black and white paste colours from [Cake Craft](http://www.cakecraft.net/)." CreationDate="2011-02-22T05:24:26.233" UserId="3058" />
  <row Id="14788" PostId="12471" Text="@John, one of the stalls in the amish market near me has some amazing smoked turkey wings, but they're huge relative to chicken wings ... actually, in thinking about it, if you separate the joints from a turkey wing, they'd probably make a good substitute (in terms of mass) for a chicken leg.  You might want something a little smaller for &quot;wings&quot; (maybe 1.5oz?), but that still had a central bone ... frog legs are the only thing coming to mind except for other smaller poultry (as most would have proportionally larger, more developed wings than chickens)" CreationDate="2011-02-22T05:34:57.513" UserId="67" />
  <row Id="14789" PostId="12413" Text="@Ashley : yes, I did ... but looking at your link, I see was misinformed.  I'll have to ask one of the cake stores near me if  they can order it.  (I know they carry Cake Craft, as I got &quot;orange sherbert&quot; and &quot;october orange&quot; gels for [a cake I made a few weeks ago](http://geeked.gsfc.nasa.gov/?p=5355) )" CreationDate="2011-02-22T05:42:51.390" UserId="67" />
  <row Id="14790" PostId="12446" Text="I'm with @bikeboy389 - I certainly don't know the answer, but I think it is a hell of a good question. You know who you should ask? Dave Arnold from the French Culinary Institute. Right up his alley. Call in to his radio show on Tuesday or send an email and he'll answer it on the air:  http://www.heritageradionetwork.com/programs/51-Cooking-Issues or email lopez.nastassia@gmail.com and tell her it is a question for the show." CreationDate="2011-02-22T06:20:28.980" UserId="1393" />
  <row Id="14791" PostId="12446" Score="7" Text="Oh, hah! Turns out he's already done what you are talking about: http://www.cookingissues.com/2009/06/11/maillard-pipe-potatoes/" CreationDate="2011-02-22T06:22:26.763" UserId="1393" />
  <row Id="14792" PostId="12458" Text="Great question, this is something I have always wondered. If nothing else, it's a convenient way to identify exactly what type of cookie it is." CreationDate="2011-02-22T07:00:04.217" UserId="3655" />
  <row Id="14793" PostId="12457" Text="This is a good idea, although the venison I've had is rarely marinated in a unique sauce. Unseasoned venison jerky seems to have the most distinct flavor." CreationDate="2011-02-22T07:03:51.097" UserId="3655" />
  <row Id="14794" PostId="12449" Text="@CrazyEddie, @Aaronut It was a joke, hence the smiley thing :-)" CreationDate="2011-02-22T08:20:58.340" UserId="3203" />
  <row Id="14795" PostId="12413" Text="Great answer, thanks. I accepted @Orbling's because it (via the video) really answered the question in my head! The info in yours is really helpful too though." CreationDate="2011-02-22T08:27:08.393" UserId="2894" />
  <row Id="14796" PostId="12455" Score="1" Text="Can you get other types of gamey meat?  Kangaroo, buffalo, moose, emu, ostrich, pheasant, even some types of duck?  This, with the right sauce, might give you the richness you are after." CreationDate="2011-02-22T08:52:09.523" UserId="2939" />
  <row Id="14797" PostId="12244" Text="@JJCaldwell - the 'appalling' (mine at least) doesn't apply (necessarily) to the taste, more the overall philosophy. IMO it tastes awful, but that of course is an opinion and in places such as the US where meatloaf in general is an acceptable dinner-party foodstuff it is likely not to be a common one.&#xA;&#xA;My gripe is more to do with this idea that you can bake a 'wonderloaf' and just have a slice at every meal. For most foodies this is appalling precisely because we espouse the numerous benefits of eating fresh, freshly-cooked food and all that entails nutritionally, socially and psychologically." CreationDate="2011-02-22T08:53:19.100" UserId="3688" />
  <row Id="14798" PostId="12471" Score="1" Text="+1 for the rabbit suggestion.  I find that rabbit (while it can be quite dry), often tastes similar to darker chicken meat.  Rabbit loin is a good substitute for chicken breast." CreationDate="2011-02-22T08:55:14.173" UserId="2939" />
  <row Id="14799" PostId="12444" Text="My rule of thumb is 3 days in the fridge, 3 weeks in a small freezer compartment and 3 months in a freezer. In practice, a bit longer than those times is usually fine." CreationDate="2011-02-22T13:22:49.613" UserId="4983" />
  <row Id="14800" PostId="12446" Score="1" Text="@michael - I think you should post that link and a summary as the answer." CreationDate="2011-02-22T13:58:00.140" UserId="3348" />
  <row Id="14801" PostId="7665" Text="Hm, the eggs I buy at the super market will turn runny and smell bad and do expire, why is that?" CreationDate="2011-02-22T14:05:38.200" UserId="4086" />
  <row Id="14802" PostId="12459" Text="@ashley: Sure, but that doesn't require the little fork lines. You can just mush it flat with your hand, like any other cookie." CreationDate="2011-02-22T14:25:11.777" UserId="218" />
  <row Id="14803" PostId="12479" Score="3" Text="There's no blood in red meat - it's just [myoglobin](http://en.wikipedia.org/wiki/Myoglobin) in the tissues." CreationDate="2011-02-22T15:19:57.813" UserId="41" />
  <row Id="14804" PostId="12449" Text="Thanks for clarifying, @TFD - I did get that, and my response was for his benefit because I think he read a little too far into the sea level comment." CreationDate="2011-02-22T15:20:54.770" UserId="41" />
  <row Id="14805" PostId="12200" Score="1" Text="thanks! not sure why I didn't think of this... just dissolving the coffee and sugar in a bit of hot water before adding it to the yoghurt makes a big difference!" CreationDate="2011-02-22T15:41:04.270" UserId="4853" />
  <row Id="14806" PostId="12341" Text="+1 had never seen that site before, am now more than a bit in love with it, thanks!" CreationDate="2011-02-22T15:54:56.407" UserId="3852" />
  <row Id="14807" PostId="12459" Text="Oh, I definitely agree. The fork lines are cosmetic, but the pressing isn't. :)" CreationDate="2011-02-22T16:56:36.067" UserId="3058" />
  <row Id="14808" PostId="12481" Text="This is a very compreshenive answer! Thank you." CreationDate="2011-02-22T17:16:04.617" UserId="3233" />
  <row Id="14809" PostId="12465" Score="1" Text="Chicken tastes like chicken...sort of.  Turkey is actually pretty close...the white part anyway." CreationDate="2011-02-22T17:24:04.973" UserId="3750" />
  <row Id="14810" PostId="12476" Text="I was thinking about the pressure involved here.  For some other reference, tractor-trailor tires are inflated to around 100 psi.  They also have significantly more volume than you'd get in even a large pressure cooker (at least a few cubic feet).  These do sometimes blow out on a freeway yet I've never heard of significant damage being caused from the explosion itself (wouldn't there be stories of car windows blown out, etc?).  Obviously I'd have to take significant safety precautions, but I'm not sure this is really as dangerous as you imply in your first paragraph." CreationDate="2011-02-22T17:34:19.930" UserId="4414" />
  <row Id="14811" PostId="12476" Text="Now that I search a bit more, it sounds like truck tire explosions are quite dangerous, so I guess I'm wrong on this front.  If I try this, I'll make sure I go somewhere very remote and stay pretty far away.  I am thinking of hiring a machining company to build industrial strength equipment for this.  It looks like there are many large pipes that can withstand pressures up to thousands of psi so it might be that I could get something machined/welded that would be safe at this pressure." CreationDate="2011-02-22T17:54:53.087" UserId="4414" />
  <row Id="14813" PostId="12476" Score="1" Text="Remember that truck tyres aren't heated to the same extent that your pressure cooke will be. More heat means more energy to dissipate in the eventual explosion. Also, steam is much more deadly than air. In fact, it is a very dangerous thing to keep pent up, as it wil happily transfer all of its heat energy to any skin it comes in contact with." CreationDate="2011-02-22T18:37:35.013" UserId="611" />
  <row Id="14815" PostId="1916" Text="Also, on the half you don't use, keep the seed intact!  That significantly helps slow the oxidation process." CreationDate="2011-02-22T19:00:01.603" UserId="363" />
  <row Id="14821" PostId="12218" Text="You could use my proven strategy: Live across the street from the grocery store and buy everything 5 minutes before you use it ;)" CreationDate="2011-02-22T19:45:58.677" UserId="152" />
  <row Id="14822" PostId="9083" Text="I have the VP112 and I highly recommend it.  I submitted an answer about my personal experiences with this device.  If it is your next purchase you will be happy with it - especially for sous vide cooking.  The cheaper vac sealers do not make a seal that holds up to sous vide cooking nearly as well." CreationDate="2011-02-22T19:48:04.537" UserId="4873" />
  <row Id="14823" PostId="12490" Text="Shouldn't it taste a lot saltier?" CreationDate="2011-02-22T19:53:46.790" UserId="152" />
  <row Id="14824" PostId="12365" Text="Also, if anyone is interested I have the Polyscience 7306C Immersion Circulator kit from ABT.  This and the VP112 were my &quot;splurge&quot; on myself this year.  http://www.abt.com/product/43554/PolyScience-7306AC1B9.html" CreationDate="2011-02-22T20:04:40.003" UserId="4873" />
  <row Id="14825" PostId="12482" Text="Agreed on finding a hunter -- most of 'em would *love* to have someone take the meat off their hands, as it means they get to hunt more.  (at least, the responsible ones who aren't willing to waste meat, so will only hunt if someone's willing to use the meat from it or there's a major reason to thin the population)" CreationDate="2011-02-22T20:05:27.033" UserId="67" />
  <row Id="14827" PostId="12349" Text="Appreciate the list of suggestions and links." CreationDate="2011-02-22T20:16:05.210" UserId="4489" />
  <row Id="14828" PostId="12352" Text="+1 Very clear technique lesson." CreationDate="2011-02-22T20:16:33.477" UserId="4489" />
  <row Id="14829" PostId="12490" Score="2" Text="Actually, this question is also useful before cooking -- if you had a pre-salted (eg, kosher) bird, it'd be pointless to brine it ... I don't know if you could over-brine it.  (I don't think so, unless the solution was too salty, but I coul be wrong)" CreationDate="2011-02-22T20:17:04.430" UserId="67" />
  <row Id="14830" PostId="12465" Score="1" Text="Duck is all dark meat so it tastes more like the dark meat in turkey (i.e. turkey legs).  Many smaller game hens taste like Chicken (i.e. Quail)." CreationDate="2011-02-22T20:23:01.360" UserId="4873" />
  <row Id="14831" PostId="9831" Score="1" Text="Quick correction, you will find these more commonly under the name &quot;masticating juicer&quot; (masticate == to chew), not &quot;macerating juicer&quot;.  They are named this because they &quot;chew&quot; the items with gears or a corkscrew to expel juice. Mascerate means to soften and break down something by soaking it in liquid." CreationDate="2011-02-22T20:28:29.263" UserId="4873" />
  <row Id="14832" PostId="6842" Text="No sense in me answering this, Daniel. You are right on the money! Nothing to add except a +1 vote. :)" CreationDate="2011-02-22T20:44:36.563" UserId="4717" />
  <row Id="14833" PostId="12456" Score="1" Text="Are you looking for something like plain canned tomato sauce, or do you mean a sauce like marinara?" CreationDate="2011-02-22T21:37:44.873" UserId="2047" />
  <row Id="14834" PostId="12476" Score="1" Text="Fascinating - I did some more calculations and taking into account that in an explosion at 155C, you'd get basically immediate vaporization of around a tenth of the water, during the explosion, the volume of the material would increase 173 times.  In comparison, at constant temperature in an exploding tire scenario, you'd get an increase in volume of only 7 times.  So, the super-heated water would make that explosion more than 20 times worse than a comparable tire.  I'm pretty convinced that this is a bad idea now.  Thanks for helping me avoid disaster! :)" CreationDate="2011-02-22T22:24:05.737" UserId="4414" />
  <row Id="14835" PostId="12494" Text="You know ... I was debating mentioning that part of it ... I mean, it's not like trying to decode what it's a box of assorted chocolates by the swirl on top, but it can be something you can teach to a kid with peanut allergies as a warning sign." CreationDate="2011-02-22T22:35:43.960" UserId="67" />
  <row Id="14836" PostId="12446" Text="@bikeboy389 - unfortunately I don't have time to produce a decent summary of it right now, but if you want to do it, the rep is all yours!" CreationDate="2011-02-22T22:52:08.043" UserId="1393" />
  <row Id="14837" PostId="12456" Score="1" Text="I was wondering the same thing myself - it's not clear whether you're trying to basically reconstitute tomato puree from tomato paste, or if you're trying to use the tomato paste as the base for a finished tomato sauce (e.g. a marinara sauce)." CreationDate="2011-02-22T23:12:55.493" UserId="4414" />
  <row Id="14838" PostId="12494" Text="For my purposes, I can see the color difference between sugar and peanut butter cookies.  Also, I use chunky peanut butter, so the peanut chunks are often visible." CreationDate="2011-02-23T00:29:05.067" UserId="1685" />
  <row Id="14839" PostId="12462" Text="@Joe: Here in the UK, 14oz cans of peeled plum or chopped tomatoes are the standard format tinned tomatoes come in." CreationDate="2011-02-23T00:32:22.693" UserId="3432" />
  <row Id="14840" PostId="12497" Text="Yes, definitely more spices. I'm really looking for a base I can modify depending on my mood." CreationDate="2011-02-23T00:41:06.057" UserId="4976" />
  <row Id="14841" PostId="12462" Text="@Orbling : whole tomatoes in a 14oz can?  They must be *tiny* for them to get any sort of efficient packing to occur.  Or it's just one tomato taking up the whole can." CreationDate="2011-02-23T01:14:34.963" UserId="67" />
  <row Id="14842" PostId="12462" Text="@Joe: I'll have to count next time I open a can, they are quite small, like plums.  Somewhere between 5-8 minimum I think, but it is hard to recall." CreationDate="2011-02-23T01:29:36.550" UserId="3432" />
  <row Id="14843" PostId="12490" Text="Interesting (brief) article here: http://www.guardian.co.uk/lifeandstyle/2005/may/28/foodanddrink.shopping3 . I don't know enough about brining but perhaps they hadn't washed the bird as well as they could." CreationDate="2011-02-23T03:30:11.350" UserId="486" />
  <row Id="14844" PostId="12352" Text="nice answer, but to be complete I would add that cold balls need to be added to boiling water. Balls won't fluff if they are brought to a boil." CreationDate="2011-02-23T03:32:24.857" UserId="3418" />
  <row Id="14845" PostId="12456" Text="To clarify, are you looking for something using tomato paste as opposed to crushed or diced tomatoes? Or are you just looking for tips about making tomato sauce?" CreationDate="2011-02-23T06:01:55.550" UserId="4861" />
  <row Id="14846" PostId="12498" Score="1" Text="pressure cookers in fried chicken are to create a certain skin profile and fat structure, it doesn't drive the seasoning into the meat.  Brining is based around a cells osmosis which is why it actually moves the salt deep into the meat." CreationDate="2011-02-23T06:24:12.497" UserId="446" />
  <row Id="14847" PostId="12469" Score="1" Text="You don't use any onion? Blasphemy!" CreationDate="2011-02-23T07:35:07.527" UserId="160" />
  <row Id="14848" PostId="12490" Score="2" Text="Maybe the bird had been injected with marinade? I don't know the correct term for it, but I know you can get syringes that you fill with marinade and use to inject marinade deep into the meat. For industrial purposes I am sure they have machines for it." CreationDate="2011-02-23T08:25:10.570" UserId="3756" />
  <row Id="14850" PostId="12478" Text="Just remember sugar is optional. I usually just add some sweet chilli sauce." CreationDate="2011-02-23T09:47:13.150" UserId="2188" />
  <row Id="14851" PostId="12465" Text="Some tofu or vegetarian 'meat' tastes pretty much likes chicken. Tasteless and boring that is." CreationDate="2011-02-23T09:55:05.690" UserId="2188" />
  <row Id="14852" PostId="12415" Score="2" Text="Its the temperature where the water feels slightly hot. Boil some water and take 1/4 of a cup. Add 3/4 of cold water and check the termparature, it thould be close to 'hand hot'" CreationDate="2011-02-23T10:01:47.387" UserId="2188" />
  <row Id="14853" PostId="12500" Score="3" Text="What type of soup?  A chicken noodle is much different from a cream of mushroom or a gaspacho or pumpkin or a cantelope soup." CreationDate="2011-02-23T12:45:02.000" UserId="67" />
  <row Id="14854" PostId="12462" Text="If he wants the consistency of store bought sauce, it should be pureed at some point!" CreationDate="2011-02-23T13:35:55.203" UserId="4777" />
  <row Id="14855" PostId="12498" Score="2" Text="Injection, which is very similar to brining, would also move flavor in deep." CreationDate="2011-02-23T13:49:48.237" UserId="1816" />
  <row Id="14856" PostId="12476" Text="One of the biggest detriments to a wider use of pressure cookers is that the early ones exploded often, so EVERYONE has a story of someone who had to scrape food off the kitchen ceiling.  It doesn't help that the inventor of the device was killed by an exploding pressure cooker.  There are much better and multiple safety devices on the modern cooker/canners, but the old stories live on.  The thought of cooking with anything in the pressure range you were discussing is scary." CreationDate="2011-02-23T14:32:48.400" UserId="3479" />
  <row Id="14859" PostId="12504" Text="If there is a legitimate question in here, it's not about cooking. Please edit your question to clarify what you're actually looking for in an answer. Currently this just reads like a complaint/rant, which is not appropriate for this site." CreationDate="2011-02-23T15:38:25.143" UserId="2047" />
  <row Id="14860" PostId="12504" Text="Well, I already know what the problem is (too much fat in the beef). What I want to know is what is going on with *why that is so*. Why would a 'stew beef' cut not be good for stew? I can try rewording it." CreationDate="2011-02-23T15:56:54.457" UserId="4086" />
  <row Id="14861" PostId="12506" Text="There are chunks which have large visible portions of fat, and I do cut those off. But the problem is that the meat itself isn't lean, it is laced inside and out thoroughly with fat." CreationDate="2011-02-23T16:02:37.880" UserId="4086" />
  <row Id="14862" PostId="12507" Text="Well, for not much of a question this is certainly a helpful answer to me, thanks." CreationDate="2011-02-23T16:06:51.650" UserId="4086" />
  <row Id="14863" PostId="12436" Text="what is &quot;most&quot; MSG? MSG is MSG, regardless of the brand. And MSG does not have a tenderizing effect: it is added for flavor." CreationDate="2011-02-23T16:33:22.923" UserId="4558" />
  <row Id="14864" PostId="12474" Score="1" Text="You might be able to collect spores from the type of edible mushrooms you plan to grow if you can get fresh, undisturbed specimens.  If you set the cap of a mushroom down on paper and leave it, you will get a &quot;spore print&quot;, so it's possible that just doing this on a suitable growing medium would work.  Note that I'm completely guessing here, which is why I've made this a comment, not an answer." CreationDate="2011-02-23T17:06:14.497" UserId="4504" />
  <row Id="14866" PostId="12490" Text="@Henrik - a plausible guess, but I didn't see any puncture marks.  Are you talking about smalling needles?" CreationDate="2011-02-23T17:20:21.313" UserId="1832" />
  <row Id="14869" PostId="12507" Text="With whole chuck roasts I find it easiest to separate the sections of muscle along the major fat lines, removing most of the large chunks of fat in the process, then chunk the remaining mostly-lean portions." CreationDate="2011-02-23T17:33:33.970" UserId="4414" />
  <row Id="14873" PostId="12503" Score="3" Text="I like to add less than half the anticipated amount of salt at the broth stage.  I'll add the rest later when the flavours come together and I can properly judge how much is needed." CreationDate="2011-02-23T20:18:04.127" UserId="1148" />
  <row Id="14874" PostId="12519" Score="3" Text="+1 yes! the stock/broth is, in many soups, where you are getting much of your flavor from. It is critical to pay attention to the broth. When I make chicken soup, I spend 95% of my effort on making great chicken stock, and 5% on throwing in some carrots, celery, chicken, etc. to turn it into a soup. Even if you are making a very texture-dependent soup like avgolemono or split pea, putting the effort into the stock is going to make a world of difference. (also you get a +1 for pointing out browning the bones and veg)" CreationDate="2011-02-23T20:23:57.213" UserId="4489" />
  <row Id="14876" PostId="12517" Text="The issue is that after I cook it, there is **so much** fat in it, the entire stew turns into a hard lump of **solid** fat when refrigerated. And there is almost no liquid in the stew at this point. This has only happened a few times lately. I did remove the top layer of fat as you said, but it just doesn't have that lean flavor/texture I like. So you bring up a good point that my taste/preference also plays a pretty big factor too." CreationDate="2011-02-23T21:27:48.723" UserId="4086" />
  <row Id="14878" PostId="12504" Text="I initially mis-read it as saying &quot;so full of rat&quot;!" CreationDate="2011-02-23T21:53:32.700" UserId="4836" />
  <row Id="14879" PostId="12521" Text="By Indian style rice pudding, do you mean [Kheer](http://en.wikipedia.org/wiki/Kheer)? (Also called *payas* / *payesh* / *payasam*, depending on region.)" CreationDate="2011-02-23T23:59:13.657" UserId="3432" />
  <row Id="14880" PostId="12505" Text="+1 Very bold flavours.  Za'atar is not so easily come by outside the middle east mind." CreationDate="2011-02-24T00:09:56.553" UserId="3432" />
  <row Id="14881" PostId="12456" Text="I'm really looking for tips on making sauce using tomato paste. The recipes look great, but I've already determined I get much better results using diced tomatoes than tomato paste." CreationDate="2011-02-24T00:20:19.127" UserId="4976" />
  <row Id="14882" PostId="12469" Text="No good reason. Just trying to stick to my stubborn and excruciatingly cheap roots!" CreationDate="2011-02-24T00:20:52.213" UserId="4976" />
  <row Id="14883" PostId="12341" Text="you're welcome, @boxed-dinners! careful, though... it's a dangerously fun site. if you're anything like me, soon you will have more projects than you know what to do with. : )" CreationDate="2011-02-24T01:09:08.117" UserId="1415" />
  <row Id="14884" PostId="12474" Text="And you also don't need to close up a tool shed to grow ... I've heard that some folks with greenhouses will hang curtains from their tables, so they can grow mushrooms underneath." CreationDate="2011-02-24T01:20:41.400" UserId="67" />
  <row Id="14885" PostId="12525" Text="The new pot has what looks to be a molded metal handle with the insert glued onto it. I've noticed some steam coming out from under the handle from time to time, so perhaps the gaps there are acting as a channel for heat? The old pan had a thin metal handle, perhaps 1/4&quot; thick. Will update the question with pictures." CreationDate="2011-02-24T02:47:51.490" UserId="1601" />
  <row Id="14886" PostId="12523" Text="I buy store-brand heavy cream pretty often and easily get a month in the fridge, even on the top shelf (where my fridge is the warmest - though I do store it in the back of the top shelf).  I find that my experience is in line with Darin's, I'll often get 2 months and sometimes a little more depending on how close it was to the stamped date when I bought it.  Although I'm not very strict about food safety for myself, I cook for my wife and always make her smell the carton before I use it, and even with her sensitive nose we're able to get 1-2 months average from the purchase date." CreationDate="2011-02-24T03:01:51.440" UserId="1236" />
  <row Id="14887" PostId="12525" Score="3" Text="@Neil Your old handle stayed cool because it combined a lot of surface area with the thin connections to the body of the pot (and it helps that it was tilted upward). The new one has a hefty connection to the pot, and some portion of the surface area blocked by the plastic pad (and may be closer to horizontal)." CreationDate="2011-02-24T03:06:44.207" UserId="1670" />
  <row Id="14888" PostId="12509" Score="1" Text="Cooking in advance and then skimming the fat and reheating has the additional advantage that most stews/braised meat preparations are better the second day! I actually prefer choosing fattier meat (such as second cut brisket) and cooking it in advance -- it is more tender and flavorful." CreationDate="2011-02-24T03:44:50.587" UserId="1887" />
  <row Id="14889" PostId="12526" Text="While it would probably work in terms of edible meat, it wouldn't have the same flavor, since the meat didn't get to simmer in your sauce for any length of time. And since you don't want to cook the pasta longer, I'm afraid that it's not going to be terribly effective. I'd just enjoy it as is, and use the meat for a future sauce." CreationDate="2011-02-24T03:49:20.207" UserId="1887" />
  <row Id="14890" PostId="12498" Score="1" Text="Good point with osmotic pressure @sarge_smith. My thought is that given that the steam in a pressure cooker is applying 15 psi of pressure against the walls of the vessel, one can infer from Pascal's Law that it's also applying 15 psi against the food inside.  That pressure can act on parts of the food that are less dense than water (like fat)." CreationDate="2011-02-24T05:36:07.110" UserId="4733" />
  <row Id="14891" PostId="12476" Text="Mythbusters showed that a standard-issue hot water heater can achieve these kinds of pressures, once the safety valves are disabled (soldered shut, if I remember correctly). It should be noted, however, that said water heater did launch through a floor, a roof, and several hundred feet in to the air... It's a great episode, please watch before trying such a stunt!" CreationDate="2011-02-24T06:37:59.160" UserId="160" />
  <row Id="14892" PostId="12379" Text="@rumtscho: Wait, a half-sheet is something like 35×50cm, an oven that fits that is hardly a monster... And 220°C is a little lower than I'd use to season cast iron in the oven, but it'll probably work if left long enough." CreationDate="2011-02-24T06:55:46.267" UserId="160" />
  <row Id="14893" PostId="12381" Text="I wonder, was they gray stuff... iron?" CreationDate="2011-02-24T06:59:05.407" UserId="160" />
  <row Id="14894" PostId="12426" Score="1" Text="Steeping your green tea at a slightly lower temperature may help (e.g., try 160°F)." CreationDate="2011-02-24T07:06:45.037" UserId="160" />
  <row Id="14895" PostId="12352" Text="Very true and even tastier if boiled in chicken stock instead of water!" CreationDate="2011-02-24T07:31:10.507" UserId="4925" />
  <row Id="14897" PostId="12490" Score="1" Text="@Chad - I have no idea how the industrial machines work, but this method is often used to inject brine into the meat with the specific purpose of selling more water and less meat. For this reason it seems likely that they would try and hide it from the consumer by making the needles as small as possible." CreationDate="2011-02-24T10:39:26.223" UserId="3756" />
  <row Id="14898" PostId="12379" Text="@derobert Oh, I didn't know that the &quot;stuff is bigger in America&quot; rule extended to ovens. A standard oven here is 44x37 cm, with a ~57.5 cm diagonal. I admit I made a mistake in calculating the diagonal needed above, it is actually ~62.2 cm (including a 2cm width of the handle end) so still not enough. A 35x50 cm oven is also too small if we want to lay the pan horizontally. We'd get it in if we wedged it in at an angle to the bottom, but I doubt that an oven's owner would appreciate the resulting burned oil marks from where the pan touched the sides of the oven." CreationDate="2011-02-24T12:02:42.267" UserId="4638" />
  <row Id="14899" PostId="7541" Text="Another +1 for the under-counter suggestion. I've seen a LOT of knife storage solutions - most of them for commercial kitchens; but I've never seen that type of storage. I prefer stainless wall mounted storage, but these wood blocks are tempting since they don't take up counter or wall space. Thanks @Joe!" CreationDate="2011-02-24T12:34:19.413" UserId="4717" />
  <row Id="14900" PostId="12524" Text="Besides how hot the handle actually gets -- the texture of the grip can have a significant amount; a smooth handle will transfer more heat to your hand, while some textures can act tiny cooling fins so you've got less contact area for conduction and there's more surface area for cooling.  (and all of these comments only matter for stovetop use ... it's **always** going to get hot in the oven, which is why some wooden handles unscrew)" CreationDate="2011-02-24T12:37:33.330" UserId="67" />
  <row Id="14901" PostId="7541" Text="@TMarshall, @Doreene : blah ... I mis-typed ... I meant &quot;under cabinet&quot; not &quot;under counter&quot;.  oops." CreationDate="2011-02-24T12:38:37.900" UserId="67" />
  <row Id="14902" PostId="7541" Text="no problem! I looked at the product on Amazon (using your link) before I wrote my comment. Somehow I fell into the same trance you were in, and wrote &quot;under-counter&quot; but I meant under-cabinet. It's a good option, and a good suggestion - still +1. :-)" CreationDate="2011-02-24T12:46:01.917" UserId="4717" />
  <row Id="14903" PostId="12528" Text="I've never seen cheesecloth at fabric stores (but admit, I haven't been looking) ... but I know you can get muslin, which will work as a decent substitute (but because of the tighter weave, it won't drain through quite as quickly ... but it'll stain out the small bits really well)  In a pinch, I've also been known to line a strainer with paper towel, you just have to be patient, and careful to make sure you don't tear it or you have to start over." CreationDate="2011-02-24T12:55:20.907" UserId="67" />
  <row Id="14904" PostId="12379" Text="@rumtscho: Yeah, I measured mine, and it's something like 55×60cm (which is a little on the small side here), so it surprised me to hear of some cast iron that wouldn't fit in an oven (&quot;does it require a team to lift?&quot;) We have counter-top &quot;toaster&quot; ovens which are much smaller, too (but its not weird to have both)" CreationDate="2011-02-24T14:18:49.363" UserId="160" />
  <row Id="14905" PostId="12546" Text="waaw, &quot;flavored&quot; iced tea FTW!!" CreationDate="2011-02-24T15:33:22.733" UserId="3721" />
  <row Id="14906" PostId="12532" Text="80lbs rendered * 454g/lb / .96 g/cm^3 = 37833 cm^3, which is (33.57 cm)^3  or a cube slightly larger than a foot.  If you can solidify it in a thick enough slab, you could cut it into pounds, wrap in waxed paper and store it in the basement fridge if you have room." CreationDate="2011-02-24T16:12:48.173" UserId="1148" />
  <row Id="14907" PostId="12529" Score="3" Text="Re: salts early/late: Adding salts to solids containing liquids before cooking is a common technique for improving the mailliard reaction (this makes adding it early handy with meats, tofu, etc.), and some processes lacking salt early fall flat (like pasta, oats, breads). Salt incurs less of a chemical reaction, though, and more of a physical reaction (as with sugar), as it's hygroscopic, drawing water out of things.  Salt is also an electrolyte, which is good mojo for your tastebuds (which sometimes is only absorbed early)." CreationDate="2011-02-24T16:17:30.137" UserId="201" />
  <row Id="14908" PostId="10909" Text="that's because the word is stain *less*, and not stain *free* :)" CreationDate="2011-02-24T16:58:25.717" UserId="1352" />
  <row Id="14909" PostId="12540" Text="I made the sauce myself (as opposed to out of a jar), so I don't really have more to add into the meat as it's browning, per se. I have tomato paste, and I could open another can of tomatoes, but that's not really sauce for one thing and I don't want to end up with another whole batch of sauce at the moment... I guess I could get a store-bought jarred sauce but that seems wasteful." CreationDate="2011-02-24T17:12:51.220" UserId="950" />
  <row Id="14910" PostId="12553" Text="I like nutmeg in my bechamel sauce, but I meant spinach without sauce/creme/..." CreationDate="2011-02-24T18:12:00.947" UserId="4580" />
  <row Id="14911" PostId="12540" Text="@Daniel : I was afraid of that.  If you were to add crushed tomatoes or even watered down tomato paste, you're going to have a raw tomato flavor, which wouldn't be ideal ... I might go for wine, broth, or a little milk to wet it down ... water if you really had to." CreationDate="2011-02-24T18:23:17.543" UserId="67" />
  <row Id="14912" PostId="12550" Text="Sous Vide ribs are incredible, particularly finished on a grill. Outside of the capabilities of most home kitchens, unfortunately." CreationDate="2011-02-24T19:08:20.240" UserId="1259" />
  <row Id="14913" PostId="12545" Text="I've played around with this too. The issue I've found is that they are just soooo sweet. Desserts are where you'll need to focus because of that." CreationDate="2011-02-24T19:09:52.457" UserId="1259" />
  <row Id="14914" PostId="12550" Text="@yossarian - a 170 degree F oven, if you have one, is all the recipe requires.  Outside of my oven's capacity, but possible for some." CreationDate="2011-02-24T19:26:52.410" UserId="1816" />
  <row Id="14915" PostId="12540" Text="I do have wine, I'll give that a try tonight. Thanks for the advice! :)" CreationDate="2011-02-24T19:38:53.753" UserId="950" />
  <row Id="14916" PostId="12553" Text="Well, you gotta figure it doesn't go BADLY with the spinach if it works in creamed spinach (which is where I was trying to get to, but was unclear I guess)." CreationDate="2011-02-24T19:42:39.490" UserId="3348" />
  <row Id="14917" PostId="3894" Score="1" Text="A note on growing your own, obviously it depends on your climate and soil conditions.  But I find Bay trees are very easy to grow, and *do they grow*...  I have a nice 10ft high and probably a good 6ft in breadth tree in my garden, which is more than enough for any amount of cooking a family good do." CreationDate="2011-02-24T19:51:35.467" UserId="3432" />
  <row Id="14918" PostId="12541" Text="interesting idea! i'm going to try this :)" CreationDate="2011-02-24T19:55:23.933" UserId="4853" />
  <row Id="14919" PostId="12550" Text="Actually, it calls for a 140F oven. I've never owned (or even seen) one that goes that low. And it calls for accurate temperature control. Ribs (or any low and slow meat) is really cool at lower temp / longer time cooking, as you can get it medium rare **and** tender." CreationDate="2011-02-24T20:01:54.007" UserId="1259" />
  <row Id="14920" PostId="12552" Score="1" Text="i agree -- nutmeg and spinach together is FANTASTIC, but just a bit goes a long way. add a bit of gruyére cheese and you have something really special..." CreationDate="2011-02-24T20:10:24.810" UserId="1415" />
  <row Id="14921" PostId="12552" Text="@franko: thanks for the tip, I'll try it :)" CreationDate="2011-02-24T20:26:13.660" UserId="4580" />
  <row Id="14922" PostId="12558" Text="Google search! Of course! (Puts palm to forehead) Now why didn't I think of that ...?" CreationDate="2011-02-24T21:13:25.330" UserId="3688" />
  <row Id="14923" PostId="12532" Text="Wow what a brilliant and crazy question! Can I ask what you're going to do with it? Candlemaking?" CreationDate="2011-02-24T21:17:44.450" UserId="3688" />
  <row Id="14924" PostId="12558" Score="1" Text="@5arx: You *did* say in your question, *&quot;I've never seen a recipe for it.&quot;* This actually demonstrates handily why we've never permitted recipe requests here; the more your question looks like one, the more probable this type of answer becomes. Perhaps the question would have been better worded as *&quot;What do I need to do to make Rabri more like [copy-and-paste description from your second comment] and less like [results from recipe that didn't work out so well]?&quot;*" CreationDate="2011-02-24T21:21:59.203" UserId="41" />
  <row Id="14925" PostId="12532" Text="@5arx, I originally set out on a mission to render my own lard this month, so I asked around to everyone I knew who knew farmers or butchers directly.  The only response I got so far was &quot;I can get you 100 lbs of suet this week&quot; and I said &quot;For free?  SURE!&quot; Some of it will be for making pastries, a lot of it will be used for deep frying, and I may try my hand at candlemaking if I end up having enough.  I like using rendered fat in place of oil for things like sautéing onions so I'm sure I'll keep a jar by the stove too.  Oh, and I have a picky eater dog, might mix some in her food :)" CreationDate="2011-02-24T21:34:20.067" UserId="1236" />
  <row Id="14926" PostId="12550" Text="@yossarian - thanks for the correction." CreationDate="2011-02-24T22:02:36.810" UserId="1816" />
  <row Id="14927" PostId="12554" Text="+1: I've done these, and finished them on the grill as well. The two stage cooking thing is pretty popular with ribs." CreationDate="2011-02-24T22:14:59.487" UserId="218" />
  <row Id="14928" PostId="12554" Text="@Satanicpuppy : I've done both broiler and grill finish ... I personally liked the grill finish, just because I could better control things without being paranoid that turning away for 10 sec could ruin hours of work.  And I've packed 'em up after braising in the oven, then reheated 'em on the grill (at someone else's house), with pretty good results." CreationDate="2011-02-24T22:23:40.647" UserId="67" />
  <row Id="14929" PostId="12558" Text="Interesting... never read the FAQ for this site. (Never posted on this site before today, either). Glad I haven't asked for any recipes! Fortunately, I know how to use Google for that (i.e. see answer above :P )" CreationDate="2011-02-24T22:37:41.683" UserId="4249" />
  <row Id="14930" PostId="12227" Text="Not as any form of answer to cooking with psyllium husk, but to the fiber problem... eat an avocado every day. 1 avocado has ~8.5g fiber, and tastes a ton better than the 2tbsp (psyllium husk has 4g fiber/tbsp) of psyllium husk will..." CreationDate="2011-02-24T22:45:18.723" UserId="4249" />
  <row Id="14931" PostId="12557" Score="4" Text="When roasting the sweet potatoes, you can also leave the skin on (after a good scrub of course).  Just like eating baked potatoes.  But better!" CreationDate="2011-02-24T23:20:15.233" UserId="2939" />
  <row Id="14932" PostId="12552" Text="Gruyere makes everything special!" CreationDate="2011-02-24T23:24:44.550" UserId="5006" />
  <row Id="14933" PostId="12532" Text="Commercial suet is dehydrated and contains flour, hence the shelf-stable-ness." CreationDate="2011-02-25T00:33:08.850" UserId="2569" />
  <row Id="14934" PostId="12560" Text="Hi Shawn, &quot;Best&quot; questions are generally frowned on here, as it just becomes a &quot;my favorite recipe is...&quot; thread. I would suggest changing the question to just focus on the mint extraction." CreationDate="2011-02-25T00:36:43.803" UserId="1259" />
  <row Id="14935" PostId="12562" Text="I find that bell peppers freeze pretty well so when they go on sale you can stock up, that is if you don't already do that." CreationDate="2011-02-25T01:57:18.230" UserId="3478" />
  <row Id="14936" PostId="12562" Score="1" Text="To run on from the above comment, in the UK you can by frozen peppers cut in small strips.  Not as nice as fresh, granted, but *much* cheaper." CreationDate="2011-02-25T02:30:34.077" UserId="3432" />
  <row Id="14937" PostId="12560" Text="Change &quot;best&quot; to &quot;proper&quot; and explain what you're currently doing and what areas you're trying to improve and you'll probably find a better reception to your question. It's a good question, people just become wary of something that seems more like a recipe request." CreationDate="2011-02-25T03:22:29.230" UserId="123" />
  <row Id="14938" PostId="12562" Text="Do you mean roasted/fried peppers? Raw green peppers don't taste like much, just watery and crunchy like yossarian said." CreationDate="2011-02-25T03:39:50.573" UserId="4861" />
  <row Id="14939" PostId="12563" Text="The great thing about peppers -- there's no need to ever buy seeds ... every time you buy a pepper to eat, you get enough to plant more peppers than you need for a small garden." CreationDate="2011-02-25T03:43:07.303" UserId="67" />
  <row Id="14940" PostId="12562" Text="How are you preparing the bell peppers?  or even, what meat dish?  that might help give us ideas for suggestions." CreationDate="2011-02-25T03:53:47.477" UserId="67" />
  <row Id="14941" PostId="12564" Text="I must say, I don't infuse rum for mojitos, a regular summer drink. But it works so well for mint juleps, I thought I'd mention it. Great way to use mint from the yard too." CreationDate="2011-02-25T04:16:05.513" UserId="1259" />
  <row Id="14942" PostId="12545" Score="1" Text="I've actually wondered if it's possible to make something passable as a lemon meringue without using citrus, but only Countrytime Lemonade.  Is that wrong?  (I've had the idea for years, but have never tried)" CreationDate="2011-02-25T04:32:32.093" UserId="67" />
  <row Id="14943" PostId="12571" Text="Jaden Hair's technique is to salt curing like a rowboat is to the QE II. I really don't think that even salting for an hour could have much of an effect, especially if you rinse well and pat dry. Cut, hang time, cooking style and seasonings would make far more of a difference." CreationDate="2011-02-25T06:21:57.410" UserId="4075" />
  <row Id="14944" PostId="12573" Text="This drink (Agent Orange), can you compare it to a Screwdriver?&#xA;Maybe you can make cosmopolitans as well :) (By replacing the cranberry juice with a drink packet)" CreationDate="2011-02-25T12:33:52.390" UserId="4580" />
  <row Id="14945" PostId="12573" Text="@Mien : Sorry, no ... I'll have to actually try a screwdriver (and probably an Agent Orange, as it's been ~15 years since I had one) to compare them." CreationDate="2011-02-25T13:07:51.130" UserId="67" />
  <row Id="14946" PostId="12561" Text="+1 for bruising mint. Just like basil, this is how you get the flavor. You might even steep the leaves and rind in the rum (several hours at least, or, as @yassarian says, a day or two), strain, and then add leaves when serving for garnish." CreationDate="2011-02-25T13:59:36.027" UserId="4489" />
  <row Id="14947" PostId="12564" Text="Also, I think your order is wrong. You need to add the lime early enough to muddle it. If you don't, you won't release as much oil from the rind. Soda water should be added as the last ingredient. Stirring or muddling will release the bubbles from the soda water, leaving you with a flat drink. Adding it at the end will help preserve your fizz." CreationDate="2011-02-25T14:40:18.050" UserId="1259" />
  <row Id="14948" PostId="12561" Text="@Ray, I like the idea of infusing and then adding mint as garnish. I kind of feel like it's not a &quot;mojito&quot; without some mint leaves, but I also find them kind of annoying while drinking. I'll try adding the lime rind too. When it gets warmer. It's not a winter drink." CreationDate="2011-02-25T14:42:46.473" UserId="1259" />
  <row Id="14949" PostId="12562" Text="@Joe Sorry, I'm frying them and like to add them in for beef cheese steak sandwiches. I'll edit my question." CreationDate="2011-02-25T15:02:25.090" UserId="94" />
  <row Id="14950" PostId="12571" Text="@Brett: Oh, it has an effect. Coating meat in koshering salt and letting it sit for an hour is exactly what the kashering process does.  If you also soaked the meat first, then the only practical difference between your steak and a kosher steak would be how the cow was slaughtered. Now I don't know if you've ever had a kosher steak, but let's just say that it does *not* have the same reputation as kosher chicken." CreationDate="2011-02-25T15:02:53.730" UserId="41" />
  <row Id="14951" PostId="12579" Text="I don't think I've ever cooked dumplings in anything other than water." CreationDate="2011-02-25T15:04:05.440" UserId="2569" />
  <row Id="14952" PostId="12561" Text="Wait, wait, you have an iSi and you're still infusing the old-fashioned way!?" CreationDate="2011-02-25T15:05:20.263" UserId="41" />
  <row Id="14953" PostId="12577" Text="My answer to the &quot;pasta or dumpling&quot; question is *yes*. :)" CreationDate="2011-02-25T15:05:29.510" UserId="2569" />
  <row Id="14955" PostId="12561" Text="@aaronut, I haven't actually made this drink since getting the iSi. Also, I drink enough that just using N2O to do infusions would be *way* too expensive. Particularly when mint is so easy and quick to do." CreationDate="2011-02-25T16:14:42.620" UserId="1259" />
  <row Id="14956" PostId="12564" Text="my recipe is rather old, and i vouch for it without question. i think potato/potahto in regards to muddling the lime or not - plenty of oils get in either way. as a clarification, i will note that the soda water added at the beginning is just a splash to help mash up the sugar &amp; mint during muddling. by far the most soda is added at the end, as you say. fizz is important!" CreationDate="2011-02-25T16:25:26.437" UserId="1415" />
  <row Id="14957" PostId="12572" Text="ooh I agree with trying bok choy. It might not give you exactly what you are looking for, but I definelty feel the same sort of kindred with bok choy that you feel for bell peppers. Asian markets are the best place to find cheap produce, in face you may even find cheaper bell peppers there than your local supermarket." CreationDate="2011-02-25T16:41:24.110" UserId="1675" />
  <row Id="14958" PostId="12564" Text="Ahhh. I use the lime juice as a vehicle to help muddle the mint." CreationDate="2011-02-25T16:45:32.027" UserId="1259" />
  <row Id="14979" PostId="12586" Text="I'm *pretty* sure you're referring to [simple syrup](http://en.wikipedia.org/wiki/Syrup#Simple_syrup), so I've edited and retagged accordingly - let me know if I've made a mistake." CreationDate="2011-02-25T19:10:45.640" UserId="41" />
  <row Id="14983" PostId="12594" Text="In the summer when we have more mint than I know what to do with, I throw it in a mason jar, leave it a day or two, and then drink immediately. The flavor is lovely and bright, without any of the bitterness or muted flavor you talk about. I think the short time span for infusion and consumption is probably key. Give it a try." CreationDate="2011-02-25T21:27:41.640" UserId="1259" />
  <row Id="14984" PostId="12532" Text="@stephenMacdonald - aren't you concerned about the health implications of eating saturated fats? I'm rather partial to such things as suet puddings, esp. steak and kidney, but I have to ration myself to no more than one a month because of my concerns. Ditto things like potatoes roasted in goosefat.&#xA;&#xA;Also, I didn't know tallow was edible - I always thought it was for non-food purposed. Fascinating.&#xA;&#xA;I look forward to hearing how this turns out, especially whether @chris's estimate re: volume was accurate or not ;-)&#xA;&#xA;Please keep this thread updated." CreationDate="2011-02-25T21:35:38.757" UserId="3688" />
  <row Id="14985" PostId="12532" Text="@5arx, I am not :) The health implications of eating *too many* saturated fats, sure.  However, if you're using butter, you're already getting a lot of saturated fat.  Lard and tallow are actually healthier than butter (though not healthier than, say, olive oil).  Still, I don't plan to use tallow at every meal.  I already live a life of moderation - for example I love bacon, but I don't eat it every day.  [Here](http://goo.gl/2Y0Cy) is an article discussing the benefits of saturated fats in one's diet that I found interesting.  [This](http://goo.gl/J2bx) one is about lard but also relevant." CreationDate="2011-02-25T21:44:15.063" UserId="1236" />
  <row Id="14986" PostId="12532" Text="By healthier, I mean butter has about 60% saturated fat, tallow about 50%, and lard about 40%.  So in the saturated fat world, I'd rather use tallow than butter, though various oils still rule our house (olive oil: 13%, canola oil: 5%).  As I'm sure you know there are certain dishes that benefit so much from the taste and texture of tallow, such as light, fluffy pastries, shepherds pie, and especially deep fried foods like french fries.  I will certainly update the post after this weekend and let everyone know how it went and what the final yield was!  Thanks for the interesting questions :)" CreationDate="2011-02-25T21:47:03.593" UserId="1236" />
  <row Id="14987" PostId="12532" Text="Interesting reading.&#xA;&#xA;I agree with you re: moderation. 'A little bit of what you fancy' (and quite a lot of things e.g. wholemeal bread/rice/pasta that you might not) if not actually healthy, at least hedges one's bets ;-)&#xA;&#xA;I've been a massive fan of jamon iberico (http://bit.ly/bvWfX9) since a trip to Spain many years ago. Utterly delicious, but also has near-magical powers to reduce blood cholesterol. &#xA;Didn't know about tallow in food - only ever heard the word in conjunction with the word 'candle'. I'd like try it, but here in the UK I'd probably need to go back in time to buy some :-(" CreationDate="2011-02-25T22:08:18.647" UserId="3688" />
  <row Id="14988" PostId="12581" Text="Thankyou all for clarifying that for me." CreationDate="2011-02-25T22:36:09.960" UserId="3672" />
  <row Id="14989" PostId="12585" Text="+1 for _A oven is a box for containing high heat_. Mine usually contains half pizzas." CreationDate="2011-02-25T23:27:29.500" UserId="2882" />
  <row Id="14990" PostId="12598" Text="&quot;walk in the warmth&quot; indeed! It's Google, rather than Chromium that's doing the translating, by the way. Chrome (and I presume Chromium) simply has a feature that offers to initiate the translation. In American English, &quot;wieners&quot; means &quot;hot dog meat&quot; (aka &quot;frankfurters&quot; - or at least what we think of them as) and &quot;vienna sausages&quot; (as translated in the recipe) means a small canned product that's a little bit similar to American hot dogs. I know those terms have different meanings in Germany." CreationDate="2011-02-25T23:37:20.243" UserId="1101" />
  <row Id="14991" PostId="12595" Text="I agree, a very definite taste and hard to replicate. *Particularly* when fried." CreationDate="2011-02-26T00:37:34.553" UserId="3432" />
  <row Id="14992" PostId="12594" Text="Great info regarding short vs long infusion." CreationDate="2011-02-26T03:27:12.377" UserId="4489" />
  <row Id="14993" PostId="12498" Score="1" Text="@kelly You aren't wrong, but sadly, steam doesn't carry flavor very well with it.  What we taste in most spices is basically oils in various configurations, very few of whom are water soluble. In relation to this question, which is dealing with salt, which we know is not steam soluble or the ocean wouldn't be salty and rain would be, that psi isn't going to driving anything anywhere. However, the reason to cook in a pressure cooker is exactly as you said, to let that steam alter the parts that are less dense than water and quickly render and restructure them." CreationDate="2011-02-26T05:55:54.767" UserId="446" />
  <row Id="14994" PostId="3894" Text="@regdwight thanks for the catch. Man, I need to proof better before I hit the post button." CreationDate="2011-02-26T06:05:04.690" UserId="446" />
  <row Id="14995" PostId="12556" Text="What variety of sweet potatoe is this? It is sort of a generic term for a multitude of non-potatoes. All the varieties I know of you shouldn't peel. Cook and eat as is" CreationDate="2011-02-26T10:59:10.210" UserId="3203" />
  <row Id="14996" PostId="12592" Score="1" Text="Thank you for caring after such a long time :)" CreationDate="2011-02-26T11:16:42.307" UserId="3535" />
  <row Id="14997" PostId="12490" Text="@Henrik - Ah, true. Thanks for the info. Well, we bought it from a &quot;Chicken Man&quot; cart here in Germany.  At the stand, you pay the same amount for every chicken.  So, if anyone is directly paying extra for water weight rather than meat weight, it would be the stand owner." CreationDate="2011-02-26T11:21:20.433" UserId="1832" />
  <row Id="14998" PostId="12510" Text="You mean that impaling the chicken provides more surface area for juices and seasonings to get to or are you saying that somehow the spit actually gives it a flavor... or something else?" CreationDate="2011-02-26T11:25:23.883" UserId="1832" />
  <row Id="14999" PostId="12498" Text="@Kelly - So I would need a raw, untouched chicken and then a cooked chicken and then I could use the salinity meter... or could I somehow do it with just one cooked chicken. E.g. check the outside of the bird against the inside of the bird, expecting that a brined bird will have an inner salinity very close the the outer salinity?" CreationDate="2011-02-26T11:26:47.850" UserId="1832" />
  <row Id="15000" PostId="12603" Text="Due to [labeling laws in the US](http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064904.htm), the rounding rules change depending on what's being measured.  Although grams are rounded to the 'nearest' 0.5, you're required to put 0 if it's less than 0.5 (which by definition, isn't rounding); calories are rounded to the nearest 5; I can't find any rules on rounding of percentages, but I'd be confused if I saw '0g, 2%' for something.  The term &quot;No cholesterol&quot; *does* mean that they're mailing a claim tht there isn't any." CreationDate="2011-02-26T15:40:51.480" UserId="67" />
  <row Id="15001" PostId="12571" Text="Would it mar the flavor with a tough cut, at say an absoloute minimum of 1 inch thick? I'm still skeptical. I would never, ever use her technique on thin steaks, or a tender cut like a T-Bone, Porterhouse or Sirloin, but if you cut strips from the chuck or were using the brisket, I think the technique would make a difference. I guess I'm being so stubborn about this because I used to use a similar technique when I was a starving student to tenderize stew beef to make it edible enough to enjoy in my ramen-noodle stir-fry. I have not had the chance to try this out on a tough cut (graduating FTW)" CreationDate="2011-02-26T17:49:55.640" UserId="4075" />
  <row Id="15002" PostId="12604" Text="Great tips. **Caution** Lye water is a strong alkaline (caustic) solution, a much safer alkaline for kitchen use is baking soda" CreationDate="2011-02-26T19:34:08.743" UserId="3203" />
  <row Id="15003" PostId="12609" Text="Par-boiling the wedges or the potatoes whole?" CreationDate="2011-02-26T19:43:35.353" UserId="15" />
  <row Id="15004" PostId="29" Text="[Corn syrup](http://www.karosyrup.com/) avoids a maple taste, and better matches the vanilla extract." CreationDate="2011-02-26T20:06:30.177" UserId="3489" />
  <row Id="15005" PostId="12571" Text="@Brett: I don't think salting at any time would really mar the *flavor*, unless you seriously over-salt it. The issue is one of drying it out, so despite what she seems to say, you're just going to end up with an even tougher, drier piece of meat. The inexpensive kosher steaks tend to be so tough that you can't even use them in stir fries after tenderizing them and leaving them in an acid-based marinade for several hours." CreationDate="2011-02-26T21:37:57.053" UserId="41" />
  <row Id="15006" PostId="7608" Text="I just want to add that you can definitely oversalt a steak with coarse salt. Coarseness itself does help you salt less, but if you're using sea salt, it's going to be too salty. For steaks, kosher salt (that are pyramidal or crstalline in shape) is the way to go. It's less salty than coarse sea salt per pinch. I found this out the hard way (I was using coarse sea salt for my steaks, and indeed they turned out too salty.)" CreationDate="2011-02-26T21:39:24.383" UserId="1366" />
  <row Id="15007" PostId="12608" Text="On a completely personal, not-site-policy level, I really wish people wouldn't offer fictional &quot;extra points&quot; - unless they plan to follow through on that offer with a bounty." CreationDate="2011-02-26T21:41:07.927" UserId="41" />
  <row Id="15008" PostId="7609" Text="@Harlan, I second that. You can only apply salt liberally if you're using kosher salt, not sea salt. I know they're both NaCl, and per unit mass, they amount to the same thing, but kosher salt is generally less salty per pinch than sea salt." CreationDate="2011-02-26T21:41:16.567" UserId="1366" />
  <row Id="15009" PostId="12608" Text="@Aaron yeah I guess its akin to greetings and &quot;sorry if...&quot; and &quot;I'm blah blah (nothing to do with question ). Unless one had an anonymous account solely for those extra votes.  Anyway, revised" CreationDate="2011-02-26T21:57:49.023" UserId="15" />
  <row Id="15010" PostId="12613" Text="I suspect it's because of a combination of a kosher chicken *in addition to* an assumption implicit in the recipe that you're not brining the chicken (or using a kosher one). Although I can't say that conclusively. I've also added the `[kosher]` tag because, even if that isn't the reason, it's still a relevant question for kosher cooking." CreationDate="2011-02-26T22:03:10.020" UserId="41" />
  <row Id="15011" PostId="12562" Text="@Kryptic : blah ... frying ... bell peppers have a fair bit of sugars in them, which aren't in a lot of vegetables ... let me go update my answer." CreationDate="2011-02-26T22:03:54.067" UserId="67" />
  <row Id="15012" PostId="12613" Score="1" Text="Shot in the dark here but do you wash the chicken during the preparation?  It's possible that it wasn't washed properly at the facility after kashering it. That's not supposed to happen, but in my experience with kosher chickens, sometimes it does." CreationDate="2011-02-26T22:05:08.273" UserId="41" />
  <row Id="15014" PostId="12613" Text="Definitely haven't been washing the chicken. This is news to me - I'll look into it. Perhaps I should add - I'm talking about kosher chicken in Israel, where it's the norm. I don't *think* everybody here washes their chicken... I'll have to check." CreationDate="2011-02-26T22:25:06.657" UserId="4893" />
  <row Id="15015" PostId="12613" Score="1" Text="@Ziv: Always advisable to wash your chickens, or any poultry." CreationDate="2011-02-27T00:09:42.393" UserId="3432" />
  <row Id="15016" PostId="12612" Text="Well, there are quite a lot of organic farms that practice [vegan organic farming](http://en.wikipedia.org/wiki/Vegan_organic_gardening).  Most vegans are passionate about the environment too (indeed it is a common reason for becoming vegan) and organic farming benefits outweigh the concern of such things as you mention for many." CreationDate="2011-02-27T00:15:46.817" UserId="3432" />
  <row Id="15017" PostId="7871" Text="I second the white grape juice suggestion. Even &quot;strawberry-flavored&quot; fruit juice or most 100% fruit juice flavored drinks for kids which are normally about 80-90% white grape, apple or pear juice anyhow regardless of what flavor they are called - just look at the ingredients -- this is because those lighter flavored filler juices are the cheapest." CreationDate="2011-02-27T01:42:05.267" UserId="4873" />
  <row Id="15018" PostId="7871" Text="For example, the Minute Maid strawberry flavor 100% juice drink is apple, pear, and grape juice with less than 2% actual strawberry juice." CreationDate="2011-02-27T01:42:54.033" UserId="4873" />
  <row Id="15019" PostId="12618" Text="A *hate* the term walnut-sized ... do they mean shelled, or unshelled?" CreationDate="2011-02-27T02:03:53.303" UserId="67" />
  <row Id="15020" PostId="12619" Score="2" Text="You can get [dishers](http://www.amazon.com/gp/search/ref=sr_nr_scat_284507_ln?rh=n%3A284507%2Ck%3Adisher&amp;keywords=disher&amp;ie=UTF8&amp;qid=1298772265&amp;scn=284507&amp;h=a26cf499a1c95c89670428706a46f21b532b8e5a) in varous sizes ... I have a range for different sized cookies, larger ones for filling muffin/cupcakes, etc." CreationDate="2011-02-27T02:05:36.233" UserId="67" />
  <row Id="15021" PostId="12510" Text="@chad: Basically it's like flavor injection. Make a bunch of holes in the meat, then baste it, and the flavors will penetrate deeply. You will lose juices though, so it's more suitable to this sort of slow cooking." CreationDate="2011-02-27T04:34:48.377" UserId="218" />
  <row Id="15022" PostId="12614" Text="This is a bad ass answer.  Thanks.  Gave it a few hours before accepting to see if anyone else had anything to add.  This is pretty thorough though.  Hope you get a butt-load of points for it." CreationDate="2011-02-27T04:47:02.897" UserId="3750" />
  <row Id="15023" PostId="12613" Text="@Orbling: http://www.goodhousekeeping.com/food/cooking/wash-chicken-0907 is the first link I found that didn't have to do with prize chicken shows :P You disagree?" CreationDate="2011-02-27T05:32:51.023" UserId="4893" />
  <row Id="15024" PostId="12613" Text="Whole chicken? Frozen chicken fillets?" CreationDate="2011-02-27T05:39:23.303" UserId="4593" />
  <row Id="15025" PostId="12620" Text="I'm sorry but right now this question is basically a recipe request, which is off topic here.  However, if you wanted to ask about pairings for these noodles or why the spaghetti sauce didn't work, we could probably help you out there.  If you are looking for the basic techniques how to properly prepare them, I'm sure that somebody has an answer there too." CreationDate="2011-02-27T05:39:28.080" UserId="446" />
  <row Id="15026" PostId="12620" Text="@sarge: Sure, i'll redo the question." CreationDate="2011-02-27T05:43:53.550" UserId="1906" />
  <row Id="15027" PostId="12620" Text="Thank you ma'am.  Hopefully, someone will be along shortly to answer this for you :)" CreationDate="2011-02-27T05:55:53.617" UserId="446" />
  <row Id="15028" PostId="12609" Text="par-boiling the wedges, saves a step on the back end. You can also freeze them between the par and cook stages to increase the fluffiness." CreationDate="2011-02-27T06:09:59.487" UserId="446" />
  <row Id="15029" PostId="12613" Text="@subt: Whole chicken. The first time this happened was with a defrosted chicken (which I thought might have something to do with it); the second time, it was fresh. I usually use fresh whole chicken." CreationDate="2011-02-27T08:07:45.393" UserId="4893" />
  <row Id="15030" PostId="12613" Score="2" Text="@Ziv: Maybe it is a more old-fashioned thing to do, but I was ever taught to wash a bird thoroughly.  Perhaps if you are buying factory prepared birds then you might not need to as much, as they would have been washed throughly prior to packing.  But they often need a good rinse in my experience, especially if they are from other routes." CreationDate="2011-02-27T08:12:44.373" UserId="3432" />
  <row Id="15031" PostId="12608" Score="1" Text="@Aaronut It's a figure of speech. Meaning you don't have to answer but it would be a nice bonus. But I can see how it would be confusing on a Stack Overflow site." CreationDate="2011-02-27T08:14:10.947" UserId="823" />
  <row Id="15032" PostId="12609" Text="Yes, the wedges. For extra crispy skin, drain, steam, then put the lid on the pan and shake it for a few seconds. This breaks up the  edges of the wedges and makes them crisp more in the oil." CreationDate="2011-02-27T09:32:22.160" UserId="4194" />
  <row Id="15033" PostId="12627" Text="+1 This is a good and valid question that can be answered." CreationDate="2011-02-27T13:55:38.373" UserId="1195" />
  <row Id="15034" PostId="12627" Score="4" Text="I voted down because it appears you are venting rather than asking a question. You demonstrate that you already know the answer to the question served in your title, and little can be added to the discussion by the community. You would be better-served to take your feedback to the appropriate government agency." CreationDate="2011-02-27T13:55:47.130" UserId="2832" />
  <row Id="15035" PostId="12619" Text="Perfect answer, I don't know why I never thought of this. I normally envision the number of pieces I want, then divide the dough in two equal pieces, then each of them in two or three pieces, etc... but after reading your genailly simple answer, I'll never do it that way again!" CreationDate="2011-02-27T14:38:05.047" UserId="4638" />
  <row Id="15036" PostId="12627" Score="1" Text="As for the 'why', I'd suggest that creating a logo, standards, and then enforcing said standards is probably time- and money-consuming.  Who should pay for this?  Most manufacturers catering for a vegan market will likely try to advertise themselves by incorporating something in their packaging.  Alternatively, you could perhaps just read the ingredients list?" CreationDate="2011-02-27T14:44:59.557" UserId="2939" />
  <row Id="15037" PostId="12614" Text="@Crazy Eddie I doubt that many people who don't want to make bread themselves will read enough of this long answer to judge whether it deserves an upvote. But thank you for the accept. I'd be glad to hear how your bread turned out when it's ready." CreationDate="2011-02-27T14:48:01.590" UserId="4638" />
  <row Id="15038" PostId="12629" Text="yes that's a good idea for simplicity" CreationDate="2011-02-27T14:59:48.443" UserId="373" />
  <row Id="15039" PostId="12622" Text="thanks, but weighing/piping, wow, think of the work! i know, i know, i did ask for ideas! thanks for the answer" CreationDate="2011-02-27T15:00:53.183" UserId="373" />
  <row Id="15040" PostId="12619" Text="melon baller! great idea. or even spoons. i don't know why it didn't occur to me either. seems obvious now." CreationDate="2011-02-27T15:01:46.177" UserId="373" />
  <row Id="15041" PostId="12629" Text="I know my limitations, so I try to keep it as simple as possible.  Plus I hate having unnecessary dishes and/or utensils to clean.  ^^" CreationDate="2011-02-27T15:13:52.163" UserId="2832" />
  <row Id="15042" PostId="12609" Text="I find that blanching your wedges/chips in oil at around 150*C and not water makes the potato less watery. Remove allow to cool, make a coating then bring temp up to about 180*C and fry to crispy. You might use a thermometer but after a couple of tries you call get use to the temp needed on both." CreationDate="2011-02-27T15:37:02.263" UserId="4963" />
  <row Id="15043" PostId="12503" Text="+1 for longer cooking! I just learned that myself and it's so true." CreationDate="2011-02-27T17:01:53.143" UserId="4580" />
  <row Id="15044" PostId="12583" Text="Thank you for the detailed explanations and the Easy Off recommendation. :)  I picked up a can at the grocery store, liberally coated the inside of the oven with it and letting it soak overnight.  This morning I was EASILY able to wipe off all the grease and crustiness with a DRY paper towel!  I guess that's why they call it Easy Off.  Some areas are still crusty, so I'll repeat the overnight soak for them, but this product is GREAT!  Thanks again for the recommendation.  I don't even NEED to use the self-clean feature now... Easy Off did all the work!" CreationDate="2011-02-27T17:11:56.863" UserId="858" />
  <row Id="15046" PostId="12603" Text="This answer is incorrect." CreationDate="2011-02-27T17:48:06.137" UserId="60" />
  <row Id="15048" PostId="1851" Text="Out of curiosity, why is getting kosher salt unlikely? It's likely to be sold anywhere there is a restaurant, or it could be easily shipped most places you'd be likely to have reasonably fast access to this website.&#xD;&#xA;&#xD;&#xA;Anyway, just curious." CreationDate="2010-07-21T05:26:17.200" UserId="982" />
  <row Id="15052" PostId="12636" Text="and poultry flesh is the same way" CreationDate="2011-02-27T19:49:16.533" UserId="446" />
  <row Id="15053" PostId="12606" Text="On the ketchup point, depends on what country you are in.  Bone char in sugar is very rare in the UK." CreationDate="2011-02-27T19:57:31.063" UserId="3432" />
  <row Id="15055" PostId="12636" Score="1" Text="We’re always taking hardboiled eggs on picnic trips and often there pass (substantially) more than two hours after cooking. So this is unsafe? Do you have any references for this? I never had a problem yet." CreationDate="2011-02-27T20:41:57.460" UserId="1297" />
  <row Id="15056" PostId="9245" Score="1" Text="Here in the UK, Indian food sells in greater quantities than food of any other origin (including the indigenous stuff). Most of it is cooked by people who have no scientific background but use recipes and techniques that are derived from ancient sources.&#xA;&#xA;It is of no consequence whether these recipes have been 'scientifically analysed' or 'debunked' by bikeboy389 or others who are arrogant, ignorant, both or worse. We cook that way because centuries of experience tell us that's the best way to cook." CreationDate="2011-02-27T21:17:23.760" UserId="3688" />
  <row Id="15057" PostId="9245" Score="1" Text="bikeboy389 appears to have failed to realise (sadly, like many Americans) that complex, highly technical cultures existed all over the world long before 1776 or indeed 1492 and that the products of these cultures, whether culinary, architectural, literary, scientific or whatever else are proven by time and many, many, many generations of use." CreationDate="2011-02-27T21:26:52.320" UserId="3688" />
  <row Id="15058" PostId="12642" Score="1" Text="You should leave it covered, in the fridge. And not out on your counter for that length of time." CreationDate="2011-02-27T21:33:28.773" UserId="1259" />
  <row Id="15059" PostId="4615" Score="1" Text="Um, no. Dietitians advise adding little salt to dishes when one's diet is high in processed foods. Please refrain from making such blatantly incorrect statements." CreationDate="2011-02-27T21:33:45.987" />
  <row Id="15060" PostId="12642" Score="5" Text="I suppose it depends on where you live, but generally speaking, if fish spoils on your counter after half an hour, you need to find a new supplier ;-)&#xA;&#xA;Incidentally, turmeric is a powerful but gentle antibacterial agent so mitigates your (imo slightly paranoid) concerns." CreationDate="2011-02-27T21:40:01.160" UserId="3688" />
  <row Id="15061" PostId="12613" Score="1" Text="As a student I worked in some very high class chicken factories - I would ALWAYS wash poultry." CreationDate="2011-02-27T21:42:24.153" UserId="3688" />
  <row Id="15062" PostId="12636" Score="1" Text="@Konrad: Technically, yes it is unsafe. -- I can walk across a street with my eyes closed, that doesn't mean it's a safe thing to do." CreationDate="2011-02-27T21:51:09.610" UserId="60" />
  <row Id="15064" PostId="12636" Score="1" Text="Right, that’s what I figured. *Why*, though? Since the proteins are denatured and the egg is still almost (!) sterile, I find it plausible that it should be safe." CreationDate="2011-02-27T22:04:50.570" UserId="1297" />
  <row Id="15065" PostId="12641" Text="While your answer is incredibly more detailed than mine, I don't see how it makes mine _inaccurate_." CreationDate="2011-02-27T22:15:25.620" UserId="60" />
  <row Id="15066" PostId="12641" Score="2" Text="I didn't say *in*accurate, I said not entirely accurate. There's an important distinction between the two. Moreover, 'within two hours of cooking' is woefully inadequate; hot foods which are going to be chilled should be chilled as quickly and rapidly as possible. Leaving freshly-cooked poultry on the counter for two hours *guarantees* that it will be sitting in the danger zone for quite some time." CreationDate="2011-02-27T22:49:09.570" />
  <row Id="15067" PostId="12646" Score="9" Text="And cross-contamination leads to food poisoning; and poisoning your customers is never good for business." CreationDate="2011-02-27T23:00:22.110" UserId="67" />
  <row Id="15068" PostId="12641" Text="Very complete answer." CreationDate="2011-02-27T23:00:51.167" UserId="4593" />
  <row Id="15069" PostId="12640" Text="I've seen one person powder a prawn with corn starch and salt and then rinse it off, does this fit in #1?" CreationDate="2011-02-27T23:03:47.110" UserId="4593" />
  <row Id="15070" PostId="12627" Text="@KimbaF : you can't just read the labels when they list something like 'natural flavors' ... beef tallow is a 'natural flavor'; and there have in the past been companies that have lied about the contents of their products (I want to say there was an incident a few years back where someone discovered that someone claiming to be making diet donuts really wasn't)" CreationDate="2011-02-27T23:09:58.453" UserId="67" />
  <row Id="15071" PostId="12646" Score="4" Text="honestly, for the home cook, cross-contamination is very rarely going to be an issue. You know who you're cooking for and what their health is like, and know not to do anything really stupid. Restaurants have to adhere to a higher standard of safety, in the same way that e.g. public transit buses are maintained much more carefully than your own car; we have exponentially more opportunities to make people seriously ill than you do." CreationDate="2011-02-28T00:05:39.897" />
  <row Id="15072" PostId="12647" Text="Creme Anglaise is a different animal. What we are talking about here is a set custard, with the approximate consistency of jelly (for American readers, jelly is what Britons call jello). You are referring to a soft, pourable custard, which in French terminology is Creme Anglaise, due to its popularity on the good side of the Channel." CreationDate="2011-02-28T00:05:55.573" />
  <row Id="15073" PostId="12647" Text="Ah ok, you mean like the custard in an egg custard (e.g. http://www.goodtoknow.co.uk/recipes/260241/Baked-egg-custard).&#xA;&#xA;PS. You might want to look at a typo in your comment - you wrote 'good side' of the Channel. Surely, monsieur, you mean the 'crappy side' ;-)" CreationDate="2011-02-28T00:15:07.620" UserId="3688" />
  <row Id="15074" PostId="12532" Text="Well, its Sunday night, how did your experiment go?" CreationDate="2011-02-28T00:16:21.693" UserId="3688" />
  <row Id="15075" PostId="248" Score="1" Text="This is a completely unhelpful answer, sorry." CreationDate="2011-02-28T00:25:18.927" />
  <row Id="15076" PostId="12646" Text="@Joe: And in many parts of the world, gets the business owners arrested, or at least shutdown." CreationDate="2011-02-28T00:31:31.747" UserId="3432" />
  <row Id="15077" PostId="12651" Score="2" Text="Why did you put &quot;Jasmine&quot; after long-grain?  I use Jasmine rice occasionally for Thai dishes, but it is not the most common form of long-grain rice, Basmati is far more common." CreationDate="2011-02-28T00:34:44.113" UserId="3432" />
  <row Id="15078" PostId="12651" Score="1" Text="I only use Jasmine long-grain rice, this is the first time I have heard of Basmati.  Thanks for that info." CreationDate="2011-02-28T01:00:06.883" UserId="4593" />
  <row Id="15079" PostId="12609" Text="Kenji Lopez-Alt (no link handy, google his name for his column) maintains that water blanching provides a superior product. In fact, it's what McDonald's does to make their fries so perfect." CreationDate="2011-02-28T01:02:17.617" />
  <row Id="15080" PostId="12651" Score="2" Text="I grew up in SE Asia and now live in Australia. Long grain always refers to Jasmine rice. Basmati is always explicitly named." CreationDate="2011-02-28T01:14:08.963" UserId="4303" />
  <row Id="15081" PostId="12627" Score="2" Text="I removed the ranty language.  It's definitely a valid question, just wasn't phrased in a particularly constructive fashion." CreationDate="2011-02-28T01:14:42.210" UserId="41" />
  <row Id="15082" PostId="12641" Score="1" Text="The smell test *is* a valid test, as long as you're testing for the right kind of spoilage. *Rancidity* can be smelled long before any food safety issues come into play; *bacterial* contamination on the other hand, as you say, has no particular odor (otherwise almost all raw meat would smell terrible)." CreationDate="2011-02-28T01:23:26.243" UserId="41" />
  <row Id="15083" PostId="12641" Text="Yeah but rancidity is not a dangerous thing; it just tastes gross. I was speaking only of bacterial contamination." CreationDate="2011-02-28T01:27:31.323" />
  <row Id="15084" PostId="4535" Text="+1 for &quot;Ditch the Oregano&quot;, that's got to be the new quote for remove the unrequired" CreationDate="2011-02-28T01:29:24.590" UserId="3203" />
  <row Id="15085" PostId="12525" Text="Now that you mention it, the handles on our Allclad meat set (e.g., not for use with dairy) combine a large surface area with a skinny connection to the pans themselves, and I can grab them by the handle even after 45 minutes on a medium flame. Now I know what to look for, thanks!" CreationDate="2011-02-28T01:38:39.873" UserId="1601" />
  <row Id="15086" PostId="12529" Score="3" Text="Note also that when baking, salt impedes yeast, so one wants to be careful about when and how much is added." CreationDate="2011-02-28T01:40:14.090" />
  <row Id="15087" PostId="12652" Text="Who recommends unwashed jasmine?  Every source I can remember coming across recommends rinsing at least 2-3 times (some people suggest as many as 6 times).  If you *want* it to be sticky then I suppose you wouldn't rinse it." CreationDate="2011-02-28T03:46:38.103" UserId="41" />
  <row Id="15088" PostId="4535" Text="You also might want to mix the cornstarch with a couple tablespoons of water/broth/etc to dissolve it before adding to the sauce -- this will help minimize lumps." CreationDate="2011-02-28T04:13:28.380" UserId="725" />
  <row Id="15089" PostId="12652" Text="As I said, it comes down to taste. If I was using jasmine, it would be to get that creamier consistency. But, I fully support that you might prefer it differently. I found a reference which might help someone decide whether or not to rinse different types here: http://busycooks.about.com/od/howtocook/a/ricescience.htm" CreationDate="2011-02-28T05:24:05.100" UserId="4442" />
  <row Id="15090" PostId="12532" Text="I... *grossly* underestimated just how much preparation was needed before I could even consider the actual rendering process.  100 lbs of suet is approximately 3 large coolers filled to the brim.  I did render a test batch of 1 lb, but the entire weekend was spent trimming the suet, cutting it into ~1&quot; cubes, and then pulsing it in the food processor (which can only hold about 8oz of suet at a time - it's an attachment for a blender, not a standalone food processor).  My knife hand is sore!  Full-on rendering will start Monday; will post pictures of the 3 coolers from work in the morning!" CreationDate="2011-02-28T05:35:38.720" UserId="1236" />
  <row Id="15091" PostId="12641" Text="I think its worth adding: don't put hot food in the fridge. Leave it sitting out until it starts to drop into the danger zone. Otherwise you'll bring up the temperature of your fridge and possibly put all your food at risk. A household fridge is more for _keeping_ cold food cold than it is for _making_ it cold." CreationDate="2011-02-28T05:59:37.480" UserId="2158" />
  <row Id="15092" PostId="1359" Text="@mgb, Chromium is only toxic in large amounts.  Small amounts are dietetically necessary.  Stainless steel, cast iron, and ceramic enamelled cookware are almost surely completely safe." CreationDate="2011-02-28T06:17:40.823" UserId="1776" />
  <row Id="15093" PostId="12654" Score="4" Text="You can use the oven too, I find that much more convenient: http://www.ehow.com/how_5109586_sterilize-canning-jars-boiling.html" CreationDate="2011-02-28T09:35:13.183" UserId="3756" />
  <row Id="15094" PostId="12640" Text="@subt13 - One usually dusts things in corn starch (or flour) to absorb moisture, rather than do anything affecting flavour.  Dusting and then rinsing off seems a bit counter-intuitive from this perspective. I can't imagine that a light powdering would do much to reduce fishiness but it's unlikely to do anything detrimental either." CreationDate="2011-02-28T12:28:26.770" UserId="4504" />
  <row Id="15095" PostId="7740" Text="I did this when attempting to 'bake' a potato in my new 950W microwave. It would have burnt the whole potato had I not intervened.&#xA;&#xA;&#xA;Quite something to watch. A scientist friend suggested it was related to this phenomenon (http://bit.ly/fT6EA3) (first item on the page)." CreationDate="2011-02-28T12:51:47.753" UserId="3688" />
  <row Id="15096" PostId="12627" Score="1" Text="if you're asking about &quot;official&quot; and &quot;certification&quot; it would be good if your question said which country you are in. what's official where you are may not apply elsewhere." CreationDate="2011-02-28T13:18:13.577" UserId="373" />
  <row Id="15097" PostId="12658" Text="Thanks, I'll check it out." CreationDate="2011-02-28T13:46:10.020" UserId="4593" />
  <row Id="15098" PostId="12646" Score="8" Text="My wife and I were discussing this the other night. We estimated that we eat about 40 chicken breasts a year and that the restaurant my wife used to work at did 200 a day. That means they do 5 years worth of chicken breasts in a day. It would take us 1825 years to eat as much as they serve in a year. Now, if there's a .01% chance that there's contamination from the meat, then they would get 7 people sick a year, which may be sufficient to get the restaurant closed. We on the other hand, would get someone sick every 250 years. The difference in scale has a profound effect on perceived safety." CreationDate="2011-02-28T14:18:12.447" UserId="1259" />
  <row Id="15099" PostId="12577" Text="Ravioli and tortellini are pastas, right?" CreationDate="2011-02-28T14:52:11.350" UserId="1672" />
  <row Id="15100" PostId="4535" Text="@TJEllis: Yes, that's very important indeed, if you don't do that then you'll just get large disgusting globs of semi-gelatinized starch in the sauce.  I always mix my stir-fry sauces cold, which makes it effectively impossible to mess that up.  (Specifically I start with the starch, then add about half a cup of water, then the rest of the ingredients, stirring after each addition.)" CreationDate="2011-02-28T15:18:30.960" UserId="41" />
  <row Id="15102" PostId="12612" Text="Although this is interesting, it doesn't really answer the question." CreationDate="2011-02-28T16:38:46.680" UserId="2047" />
  <row Id="15103" PostId="7206" Text="I think one could put dishes on the drying rack and then in the oven. This way more dishes are in and they're not stacked." CreationDate="2011-02-28T17:09:04.160" UserId="5060" />
  <row Id="15104" PostId="12652" Score="1" Text="I always rinse basmati rice, it's not polished so there is a lot of starch. Rinsing is the only way to get it light and fluffy." CreationDate="2011-02-28T17:28:56.373" UserId="4483" />
  <row Id="15105" PostId="12651" Score="3" Text="@subt13 - you haven't heard of Basmati? You poor thing - it's the nicest rice by a mile (admits english curry addict)" CreationDate="2011-02-28T17:29:57.637" UserId="4483" />
  <row Id="15106" PostId="12651" Score="1" Text="@mgb - I need to get out more :(" CreationDate="2011-02-28T17:53:36.613" UserId="4593" />
  <row Id="15107" PostId="12652" Score="1" Text="I also rinse basmati rice most of the time -- recommended to me by Iraqi relatives who make rice all the time. When rinsed, the rice separates into individual grains that remain distinct even when mixed with other ingredients. Unrinsed, the rice will be slightly clumpier, and have more distinct flavor rather than blending into other ingredients." CreationDate="2011-02-28T17:58:44.877" UserId="1887" />
  <row Id="15109" PostId="12582" Text="Damn. That safety feature probably saved your life. For future reference, if you ever see a fire in an enclosed space, let it burn itself out." CreationDate="2011-02-28T18:29:51.680" UserId="60" />
  <row Id="15110" PostId="12573" Score="1" Text="@Mien As teenagers, this is how we used to start a bottle of vodka when we wanted to get drunk quickly. For the first two drinks, you put in the sweet powder, no matter which flavour, without adding water or some other dilutant. It covered somewhat the strong taste for people who didn't like the taste of pure vodka (and remember, we are talking cheapest discounter-brand alc here, often room temp). The taste is only slightly less terrible than drinking the vodka pure. This is not a cocktail, it is a crutch on the road to being an alcoholic (sadly, several of my classmates completed it)." CreationDate="2011-02-28T18:35:13.600" UserId="4638" />
  <row Id="15111" PostId="12665" Score="8" Text="Mint is a very common english flavor for peas." CreationDate="2011-02-28T20:54:35.510" UserId="1259" />
  <row Id="15112" PostId="11948" Score="1" Text="Trim fat?  People do that?" CreationDate="2011-02-28T21:51:15.163" UserId="3627" />
  <row Id="15113" PostId="12665" Text="@yossarian I didn't know that, maybe I should have said &quot;my very continental european kitchen&quot;. But I have been thinking about learning a bit English cuisine, and this comnination sounds like one more reason to do it." CreationDate="2011-02-28T22:41:48.543" UserId="4638" />
  <row Id="15114" PostId="12620" Text="Why not use regular pasta? If the flavor and texture don't work, and shirataki have almost no food value anyway (apart from fiber), it hardly seems worth the effort." CreationDate="2011-02-28T23:00:14.127" UserId="3348" />
  <row Id="15115" PostId="12679" Text="Quite often *cheela* is spelt *chila*, obviously there is no exact spelling as the alphabet is changing, same as all the translations.  Some forms of *dosa* are made with besan are they not?  I've not had mysore pak in years!  All this talk of sweets is not good, I really want some jalebi now! ;-)" CreationDate="2011-03-01T01:39:38.873" UserId="3432" />
  <row Id="15116" PostId="12665" Text="@yossarian: So much so, that &quot;minted peas&quot; can be bought frozen just about everywhere you can buy peas.  I like it a bit too much mind, and put mint sauce on my peas. :-/" CreationDate="2011-03-01T02:32:01.793" UserId="3432" />
  <row Id="15117" PostId="12658" Text="This is an excellent point, and I wish I'd expanded on it in my answer. So.. I think I'll go edit my answer now." CreationDate="2011-03-01T03:21:38.940" />
  <row Id="15118" PostId="12641" Text="Yeah I should have mentioned that, thanks. I would say, however, that hot things shouldn't sit out for any longer than an hour--remember that the time limit of four hours is *aggregate*, not each time the product goes into that temperature range." CreationDate="2011-03-01T03:47:11.523" />
  <row Id="15119" PostId="12683" Text="Wouldn't applying too little salt be a more likely problem than too much -- since too little salt would have a chance of dissolving?" CreationDate="2011-03-01T04:12:42.717" UserId="152" />
  <row Id="15120" PostId="12677" Score="3" Text="This is not vinegar-like, this is plain vinegar. Very good one indeed." CreationDate="2011-03-01T05:59:21.900" UserId="2402" />
  <row Id="15121" PostId="12658" Text="The only problem I see is that with DE or everything in its place is that it's appossing the fundermental nature of human beings. We as human beings are unstable, irreaction creatures of nature. You could say its in our nature to do things at the last minute because we didnt forsee the event unfolding. Kind of like the black swan. You cannot plan for the un-expected." CreationDate="2011-03-01T07:23:25.667" UserId="5020" />
  <row Id="15122" PostId="12658" Text="Yes, that when you move into mass production of items you need order in the organisation structure and the kitchen. This is because there is a inherit profit associated with having a proccessed optimised in bussiness to make money. Though to apply that to our own personal lives leads to OCPD with trying to be perfect all the time." CreationDate="2011-03-01T07:26:27.350" UserId="5020" />
  <row Id="15123" PostId="12654" Text="Yeah totally agree - bacteria like Clostridium Botulinum - Botulism breed in low-oxygen environments like contaminated cans.  The results can be fatal." CreationDate="2011-03-01T08:18:13.037" UserId="5068" />
  <row Id="15124" PostId="12609" Text="Not to mention that deep frying is not as healthy (or convenient) as baking them in the oven." CreationDate="2011-03-01T10:36:44.353" UserId="4194" />
  <row Id="15125" PostId="12652" Text="Ditto. I always rinse my basmati 5 or 6 times, then soak it for 15-20 mins, then rinse again once or twice." CreationDate="2011-03-01T10:39:55.537" UserId="4194" />
  <row Id="15126" PostId="12646" Score="2" Text="Every so often I think &quot;Perhaps I should have a stab at being a chef&quot;. Then I read something like this (or the aforementioned _Kitchen Confidential_) and I think 'No way in hell'. :D" CreationDate="2011-03-01T10:44:50.417" UserId="4194" />
  <row Id="15127" PostId="12658" Text="Indeed - the film can be seen as a study of mental illness. But there is (in my opinion) a certain need to both be obsessive (commitment and attention to detail) and compulsive (second nature) when working in a high stress environment. You need to focus on working quickly but with a high degree of precision." CreationDate="2011-03-01T11:06:41.490" UserId="3178" />
  <row Id="15128" PostId="12677" Score="1" Text="We've about a cup left from half a bottle of a red wine that went to a particularly pleasing vinegar on us a couple of year ago. It's served in salad dressing and soups of every description since then. Yum!" CreationDate="2011-03-01T12:05:49.853" UserId="1670" />
  <row Id="15129" PostId="12677" Text="Due to popular demand I updated my answer to say only vinegar :)" CreationDate="2011-03-01T13:49:03.960" UserId="4593" />
  <row Id="15130" PostId="12689" Text="+1. I have the same &quot;issue&quot; with my induction unit and indeed, it depends with cookware I use. Some buzzes, some doesn't." CreationDate="2011-03-01T15:37:44.213" UserId="3721" />
  <row Id="15131" PostId="647" Score="1" Text="After cleaning my cast iron, I usually put it on the stove at medium heat for a few minutes to make sure its dry, as an extra precaution against rust." CreationDate="2011-03-01T15:58:49.793" UserId="2158" />
  <row Id="15132" PostId="12673" Score="2" Text="I don't think it'd actually be difficult (some power triacs should be able to do it, I believe), just more expensive &amp; less efficient (more heat ejected into the room vs. the pot), and probably for no benefit since the temperature is already being averaged by thermal buffering." CreationDate="2011-03-01T17:08:06.180" UserId="160" />
  <row Id="15133" PostId="12683" Score="1" Text="@Brendan: Given the same conditions and quantity of water, the same total mass of salt (roughly) is going to dissolve. Adding more salt will only result in *some* of it remaining undissolved; the initial quantity will still be dissolved.  In theory, more koshering salt will probably cause more to end up being dissolved, because more salt will tend to draw out more moisture from the bird, thus permitting more total salt to be dissolved, even if the percentage is lower. I really don't know if the effect of this is significant at all in practice, but that's the theory." CreationDate="2011-03-01T17:30:51.570" UserId="41" />
  <row Id="15134" PostId="12614" Text="Your water ratios are a little off, 60% (by weight) is the traditional bread dough. I'd start with that (and learn what that feels like with straight bread flour). 35%, I dare say, would require kneading with a hammer. It's not at all weird to go above 65% for rustic breads; you can actually bake a ~100% poolish and it'll still be bread." CreationDate="2011-03-01T17:46:48.783" UserId="160" />
  <row Id="15135" PostId="12678" Score="3" Text="Gorgeous pictures!" CreationDate="2011-03-01T17:50:29.737" UserId="1887" />
  <row Id="15136" PostId="12435" Text="40°C will not kill baker's yeast. http://www.redstaryeast.com/lessons/yeast_types__usage/active_dry_yeast.php for example says to dissolve active dry in 110–115°F (115°F=46°C) water. I've never heard of it dying before somewhere around 130°F (55°C)" CreationDate="2011-03-01T17:53:42.117" UserId="160" />
  <row Id="15137" PostId="12678" Text="@Martha F.: The deep yellow of the besan looks good easily, makes you hungry. ;-)" CreationDate="2011-03-01T17:54:57.800" UserId="3432" />
  <row Id="15138" PostId="12688" Text="This was indirectly referenced in an answer on gas ranges vs induction ranges with some notes on which pans worked best: http://cooking.stackexchange.com/questions/5124/induction-range-vs-gas/12443#12443" CreationDate="2011-03-01T18:02:26.443" UserId="123" />
  <row Id="15139" PostId="12614" Text="Oh, also, I should add that 'bread flour' is a US (and maybe elsewhere) term for flour with a fairly high gluten content (hard spring wheat). It often has some some additives (like malt) which you'd otherwise want to add yourself." CreationDate="2011-03-01T18:05:22.993" UserId="160" />
  <row Id="15140" PostId="12435" Text="I was aware that 40° is not the exact lethal temperature for yeast, only a practical upper limit if you want it to rise. But I didn't know that the difference to the lethal temperature was so high, thought it to be somewhere in the middle forties. Thank you for the correction. I updated the answer." CreationDate="2011-03-01T18:06:42.303" UserId="4638" />
  <row Id="15141" PostId="12065" Text="Google will convert units for you: http://www.google.com/search?q=1+US+teaspoon+in+ml" CreationDate="2011-03-01T18:09:51.897" UserId="160" />
  <row Id="15142" PostId="12529" Score="1" Text="Salt also makes a difference when boiling vegetables. Add it to the water before boiling, and you get nice results. Add it afterwards, not so appealing." CreationDate="2011-03-01T18:11:28.607" UserId="160" />
  <row Id="15143" PostId="12673" Text="Thanks for the explanation!  I updated the answer to reflect this." CreationDate="2011-03-01T18:19:42.183" UserId="4414" />
  <row Id="15144" PostId="12415" Score="1" Text="It'd be nice to know what the rest of the recipe is to answer this, but it seems there could be one of several goals: (a) 110–115°F to rehydrate active-dry yeast, you'd recognize this if its mixed with the active-dry yeast, probably some sugar, and maybe oil; (b) 120–130°F to bring the final dough temperature to quickest rising temperature as in @rumtscho's answer." CreationDate="2011-03-01T18:20:19.283" UserId="160" />
  <row Id="15145" PostId="12614" Text="@derobert At 100%, I would consider it batter. But if you baked it and served it to me, I will probably call it bread, so obviously I have to extend my definition. I guess that the reason for my percentages being lowish is that the bread recipes I prefer often include oil and sometimes also egg yolk or even whole eggs, so the actual liquid content is higher, Another factor is that chunky whole bread flours need less liquid. So you definitely can knead a 35% water dough per hand with these recipes, and a dough above 60% water cannot hold a loaf form but needs to be poured into a pan." CreationDate="2011-03-01T18:23:31.820" UserId="4638" />
  <row Id="15149" PostId="12417" Text="I think your right, hand hot normally means water you can just hold your hand in = 60C, hand heat would mean body temp = 37C" CreationDate="2011-03-01T19:44:50.507" UserId="4483" />
  <row Id="15152" PostId="12407" Text="It [turned out pretty well](http://yfrog.com/gz2l4xcj) in the end. Thanks all." CreationDate="2011-03-01T20:38:33.663" UserId="2894" />
  <row Id="15153" PostId="12535" Text="Just wanted to pop in and say, still working on processing all this suet (I'm not even at the rendering stage yet, save for a test batch or two).  I will post what I found to be most effective as an answer in a week or so when I'm done rendering everything, but let me just say that trimming suet, and then cutting into 1&quot; cubes (for my food processor), with just a typical chef's knife...well, it's taking forever, let's just leave it at that." CreationDate="2011-03-01T20:58:33.797" UserId="1236" />
  <row Id="15154" PostId="11805" Text="If you are referring to Stockholm Sweden, you probably misunderstand what UHT means. Typical Swedish (e.g. Arla brand) cream is pasteurized, but not UHT treated." CreationDate="2011-03-01T21:06:10.937" UserId="5081" />
  <row Id="15155" PostId="12639" Score="1" Text="Why do you want to cook fish for someone who doesn't like it?  Why not just give her something else?" CreationDate="2011-03-01T21:21:14.707" UserId="3604" />
  <row Id="15169" PostId="12689" Score="1" Text="+1. Same thing happens from time to time with the unit(s) I use at work. I'd go slightly further, and suggest that it *may* (depending on your unit) be the fan being thrown slightly off-kilter by the magnetic field and/or uneven weight distribution (some trial and error at work has led me to this belief, which may be as valid as believing that the magic ponies inside the unit are just getting tired.)" CreationDate="2011-03-01T23:05:19.907" />
  <row Id="15170" PostId="12694" Score="5" Text="Not entirely true. It just happens a lot *slower* with cold water. (Leave some old pasta or rice soaking overnight in cold water for a practical demonstration.)" CreationDate="2011-03-01T23:06:54.100" />
  <row Id="15171" PostId="12658" Text="@Chad: while you cannot plan for the unexpected, the better your organization is, the more able you are to deal with the unexpected; e.g. the dishwasher breaking down on the the same day that one of the ranges decided to die..." CreationDate="2011-03-01T23:08:36.813" />
  <row Id="15173" PostId="12646" Score="1" Text="@Elendil: heh. And that was a very *slow* day. Honestly, the rush is incredible though, as is the quiet satisfaction in banging out eighty plates without a single error or delay. Well, not always *that* quiet... one night at the previous restaurant I was at we were unexpectedly slammed. Our rush was usually an hour to ninety minutes. We were going full tilt from about 6pm until just after 10. And we nailed it... apparently you could hear us celebrating from the dining room. Oops." CreationDate="2011-03-01T23:10:22.630" />
  <row Id="15177" PostId="12693" Score="1" Text="Note this is also true with wheat flour mixtures as well, but the reason is different. Cold water will cause the gluten to contract and release its grip from the bowl, making it easier to clean." CreationDate="2011-03-01T23:56:12.037" UserId="1393" />
  <row Id="15179" PostId="12698" Text="mmmhhhhh, greek yogurt, drool..." CreationDate="2011-03-02T00:30:56.793" UserId="1259" />
  <row Id="15182" PostId="12701" Text="That's cool and all (and I would like a citation for that assertion, please), but we are talking about *acids* here, not alkalines (which are not that often used in cooking, though of course examples such as lutefisk abound)." CreationDate="2011-03-02T02:00:31.203" />
  <row Id="15183" PostId="12694" Score="1" Text="(Also, I'm not being a douche here, it's just that accuracy is important around these parts)" CreationDate="2011-03-02T02:06:21.420" />
  <row Id="15184" PostId="4022" Score="1" Text="A CHALLENGE HAS BEEN ISSUED. I will report back with results. (I agree that viscerally it sounds kinda gross... but if you look at the olives as more of a vehicle for salt and acid, suddenly it begins to make sense.)" CreationDate="2011-03-02T02:12:47.543" />
  <row Id="15185" PostId="11227" Text="Understood, Chicken Pie (awesome username, by the way; Carla from Top Chef Allstars would love it), but Hollandaise holds relatively well; most restaurants that make their own don't whisk up a brand new batch for every order. Make enough ahead of time and hold in a warm (NOT hot) bain marie." CreationDate="2011-03-02T02:15:11.380" />
  <row Id="15186" PostId="11222" Text="I only believe 'foolproof' when the recipe is coming from someone like Alton Brown or Mark Bittman. Otherwise it's just marketing. I would personally be astonished if the use of whole eggs resulted in anything even remotely resembling a proper Hollandaise." CreationDate="2011-03-02T02:16:27.400" />
  <row Id="15187" PostId="11221" Text="Too thick = too much butter. Too thin = not enough butter or the mixture isn't emulsifying. Your method is slightly backwards though; egg-and-fat emulsifications (Hollandaise and its family, mayonnaise and its family, etc) work much better when you omit the acid at the beginning, and use it at the end to adjust flavour and texture. Temperature of the butter, so long as it is actually melted, is largely unimportant--in fact, too hot and your sauce will break. (Hot emulsions break easier than cold ones). The constant heating is to temper and cook the egg yolks, which helps with thickness." CreationDate="2011-03-02T02:19:40.470" />
  <row Id="15188" PostId="12657" Text="Excellent answer. Tag team ftw! (Also I have no idea why, but I have never enjoyed a crab boil. Sounds good on paper, but once it's in my mouth I'm like, bleh, bland. )" CreationDate="2011-03-02T02:21:58.893" />
  <row Id="15191" PostId="12657" Text="@daniel I have to admit, I normally use your method, but every self respectng sourthern male has to be able to boil seafood properly, and when you live on the gulf coast, it becomes even more of a &quot;thing.&quot; If you ever find yourself down this way, let me know, I promise I will serve you one that will erase the word bland from your mind ;)" CreationDate="2011-03-02T02:42:14.153" UserId="446" />
  <row Id="15192" PostId="12702" Text="Thanks for the great answer.  I know it's off topic, but would you mind elaborating on how sugar changes the perception of acidity?" CreationDate="2011-03-02T02:44:57.593" UserId="1776" />
  <row Id="15193" PostId="10873" Text="I just wanted to comment that I've been adding asparagus recently." CreationDate="2011-03-02T02:46:41.523" UserId="152" />
  <row Id="15194" PostId="12702" Score="1" Text="Sweetness, while it does not change the underlying acid level, tricks our brains into thinking things are less acid than they are (see also salt and how it tricks us into tasting flavour that isn't there; try salted and unsalted chicken stock for example). To test this for yourself, eat a slice of lemon. Now dip another slice of lemon in sugar and eat that. The latter will *appear* to be less acidic." CreationDate="2011-03-02T03:55:22.233" />
  <row Id="15195" PostId="12657" Text="The only time I've been down south I had barbecue that made me want to slap my mamma. The grits (heresy) were not so great." CreationDate="2011-03-02T03:59:18.330" />
  <row Id="15197" PostId="12657" Text="on the dl, I'm not much for the grits myself, unless they have a cream sauce and a couple of of shrimp on them." CreationDate="2011-03-02T05:59:54.967" UserId="446" />
  <row Id="15198" PostId="12614" Text="@rumtscho: considering total hydration (including water in other ingredients), going a little above 60% can still be baked on a cookie sheet or baking stone e.g., ciabatta. Even 107% (highest poolish I've made) is not pourable (though definitely needs a container too shape it. Well, at least with high-gluten flour; cake or pastry flour would be a different story." CreationDate="2011-03-02T08:20:53.887" UserId="160" />
  <row Id="15199" PostId="11222" Text="This comes from Ron Silver at Bubby's in NYC. He seems to know what he's talking about in general. There's only one way to find out in this case though!" CreationDate="2011-03-02T10:26:25.120" UserId="4194" />
  <row Id="15200" PostId="12646" Text="I'll stick to banging out 2 plates a night with the occasional delay I think :) Respect!" CreationDate="2011-03-02T10:28:16.273" UserId="4194" />
  <row Id="15201" PostId="12639" Text="Erm, but I never said that she doesn't like fish, only the strong fishy taste." CreationDate="2011-03-02T13:23:42.277" UserId="4593" />
  <row Id="15202" PostId="12694" Text="Granted.  Edited to reflect." CreationDate="2011-03-02T14:41:34.557" UserId="1148" />
  <row Id="15204" PostId="12715" Text="&quot;warm enough etc...&quot; is an OK guide except the subset of temperatures in which i can put my hand &quot;with no discomfort&quot; is quite large." CreationDate="2011-03-02T15:17:47.893" UserId="373" />
  <row Id="15205" PostId="12694" Text="Nice answer! ;)" CreationDate="2011-03-02T15:28:14.463" UserId="3651" />
  <row Id="15206" PostId="12707" Text="That's quite the trouble to enjoy some simple noodles..." CreationDate="2011-03-02T15:29:43.947" UserId="5086" />
  <row Id="15207" PostId="12689" Text="@daniel- If I ever start an electronics company it will be named Magic Pony Electronics. (NASDAQ: MPE)" CreationDate="2011-03-02T15:53:33.850" UserId="2001" />
  <row Id="15208" PostId="12715" Score="1" Text="Oh I completely agree! I'm just pointing out that this term is very rule-of-thumb. It's an archaic term trying desperately to capture what was so specifically spelled out by rumtscho." CreationDate="2011-03-02T15:53:54.947" UserId="2389" />
  <row Id="15209" PostId="12707" Score="1" Text="@Oxwivi: Seasoning it yourself is hardly a lot of trouble when you consider what's in commercial Ramen noodle seasonings (some garlic, onion, powdered stock, salt, pepper, and maybe food colouring and MSG - all very readily and cheaply available at any supermarket).  If you don't want the salt, best not to eat processed foods." CreationDate="2011-03-02T16:01:25.127" UserId="41" />
  <row Id="15210" PostId="12706" Text="This is the first time I've heard of this potato myth.  I wonder why somebody would say that?  Potatoes are mostly starch, so common sense would seem to dictate that there's nothing special about them that would attract or collect any more salt than any other food item.  You're basically brining the potato, and any salt absorbed through a brine is going to be directly proportional to its concentration in the liquid." CreationDate="2011-03-02T16:11:00.287" UserId="41" />
  <row Id="15211" PostId="12718" Text="A typical bottle of household white vinegar has a pH of 2.4, which is definitely too low.  The pH of balsamic vinegar depends on so many things (source, aging, etc.) that you're better off just getting yourself a pH tester if you want to mess with alginate and balsamic together." CreationDate="2011-03-02T16:15:29.493" UserId="41" />
  <row Id="15214" PostId="12719" Score="1" Text="size?  a long enough cord to reach where you need to plug it in?" CreationDate="2011-03-02T16:50:14.590" UserId="67" />
  <row Id="15216" PostId="12719" Text="normal size ~4 people" CreationDate="2011-03-02T16:56:50.260" UserId="4593" />
  <row Id="15218" PostId="12720" Score="1" Text="I suspect there may also be a cultural component to rinsing rice, which may depend on factors beyond starch level in the rice, such as tradition/history and how rice is processed/packaged/sold in different countries.  As long as your rice does not need rinsing to clean it, I doubt there's really a &quot;right&quot; answer as to whether or not you should rinse your rice.  Try making a batch of rinsed at the same time as a batch of un-rinsed, compare, and decide what suits your tastes." CreationDate="2011-03-02T17:06:30.970" UserId="4504" />
  <row Id="15219" PostId="12720" Score="1" Text="According to On Food and Cooking, rinsing removes surface starch, making for a fluffier, less sticky result, while soaking allows the rice to absorb some water, speeding cooking time.  It also mentions that in China and Japan, cooking methods are oriented towards rice that can be easily eaten with chopsticks, so removing all the starch is less desirable." CreationDate="2011-03-02T17:27:52.840" UserId="4504" />
  <row Id="15223" PostId="12678" Text="You've succeeded in making me very hungry." CreationDate="2011-03-02T17:54:22.967" UserId="2158" />
  <row Id="15224" PostId="12678" Text="@keithjgrant: Funny how people vary.  I've always found talking about food, reading menus, etc, can substitute for eating for awhile at least - a placebo and delaying tactic for the inevitable meal.  Although it can make you ravenous when you stop." CreationDate="2011-03-02T18:16:24.750" UserId="3432" />
  <row Id="15225" PostId="12724" Score="1" Text="This is an interesting question, but it reads like a recipe request, which is not allowed on this site. Perhaps you could rephrase somehow? Maybe you could ask about, for example, how to determine which ingredients can retain their crunch in grilled cheese sandwiches?" CreationDate="2011-03-02T18:17:33.580" UserId="1887" />
  <row Id="15226" PostId="12724" Score="1" Text="Daniel, I voted to close and don't like to do so without an explanation - as Martha stated, unfortunately this is very subjective.  As the [FAQ](http://cooking.stackexchange.com/faq) states under &quot;what kind of questions should I not ask here&quot;, a the first example is: “What’s your favorite ______?&quot;." CreationDate="2011-03-02T18:20:13.950" UserId="1236" />
  <row Id="15227" PostId="12724" Text="@Martha @stephennmcdonald Is the current wording sufficiently objective?" CreationDate="2011-03-02T18:24:58.117" UserId="4920" />
  <row Id="15228" PostId="12724" Text="@Daniel -- the issue I still see with the question is that it doesn't have AN answer that you could identify as the best one. It asks for a list, and we currently don't support that. Maybe you could ask for regional cuisine variations? That would require more questions, but would be more appropriate to the SE format. (What would I add to grilled cheese to get a *Mexican* flavor?) (Or Italian, or Southern American, or so on.)" CreationDate="2011-03-02T19:06:50.530" UserId="1887" />
  <row Id="15229" PostId="11421" Text="The reason I'm uncomfortable with this is that, in a salt shaker with rice, I've heard the salt keeps microorganisms from growing in the rice. I suspect that sugar wouldn't inhibit growth." CreationDate="2011-03-02T19:14:26.890" UserId="1601" />
  <row Id="15230" PostId="11907" Score="1" Text="The bread doesn't get moldy? For how long does this work?" CreationDate="2011-03-02T19:16:53.520" UserId="1601" />
  <row Id="15231" PostId="12651" Text="The discussion in this question (http://cooking.stackexchange.com/questions/12693/why-clean-a-pot-used-to-cook-rice-with-cold-water) is relevant. Basically, hot water runs the risk of causing the starch to clump." CreationDate="2011-03-02T19:21:17.653" UserId="1887" />
  <row Id="15232" PostId="12708" Text="Since I'd never heard of this stuff, I looked it up. You can read more about speck here: http://en.wikipedia.org/wiki/Speck" CreationDate="2011-03-02T19:23:13.003" UserId="1887" />
  <row Id="15233" PostId="11421" Score="1" Text="@neil: It absolutely will. The mechanism is the same: no water, no growth. Sugar is wildly hygroscopic, and has long been used to preserve fruits and meats (e.g. fruit jelly, and sugar cured ham). Now sugar in a *solution*, not so much. If you open your canister of sugar and it's mostly liquid...I'd discard it." CreationDate="2011-03-02T19:28:49.537" UserId="218" />
  <row Id="15234" PostId="10461" Text="I used to work the rotisserie in my local supermarket; the flavoured chickens there were injected with a gloopy seasoning. Hence the flavour tastes 'bigger' throughout." CreationDate="2011-03-02T19:38:13.220" UserId="2389" />
  <row Id="15235" PostId="5330" Text="Brining is absolutely the way to go with chicken for full, robust flavours and plenty of moisture. Use an 8% brine solution for a whole chicken, soaking for 6 hours and rinsing thoroughly in clean water after. I've never heard of commercial birds being sodium-injected in the UK - that's awful." CreationDate="2011-03-02T19:41:03.497" UserId="2389" />
  <row Id="15236" PostId="12718" Text="Thanks so much for both answers. I think I will get a PH tester and I love the reverse spherification technique. I will try that." CreationDate="2011-03-02T20:39:59.547" UserId="5090" />
  <row Id="15237" PostId="12730" Text="In your reference someone gives instructions to make it. It sounds like it would be interesting to try." CreationDate="2011-03-02T21:25:07.230" UserId="2001" />
  <row Id="15238" PostId="9669" Text="Re: &quot;blackened chicken...homely&quot; and &quot;all white and pretty&quot; -- Actually, I prefer a little blackening in my chicken.  In my mind, plain white (i.e. when boiled) means &quot;no flavor&quot;." CreationDate="2011-03-02T21:59:37.950" UserId="2158" />
  <row Id="15239" PostId="12724" Text="Quite apart from the on-topic question, I have to take issue with your basic premise: IMNSHO, a grilled cheese sandwich that contains anything other than bread, butter, and cheese has been *ruined*, not improved. :p" CreationDate="2011-03-02T22:15:06.750" UserId="2569" />
  <row Id="15240" PostId="12728" Score="1" Text="+1 for the love of dipping a grilled cheese sandwich in tomato soup" CreationDate="2011-03-02T22:40:09.727" UserId="3489" />
  <row Id="15241" PostId="12724" Text="@Marti: You forgot *again* to include bacon in that list. Tsk, tsk." CreationDate="2011-03-02T22:42:25.067" UserId="41" />
  <row Id="15243" PostId="916" Text="I've now seen many households in New Zealand with exactly that setup so it doesn't seem that strange anymore :)" CreationDate="2011-03-02T22:57:37.877" UserId="205" />
  <row Id="15244" PostId="12733" Text="never!! So what salt should I be using?" CreationDate="2011-03-02T23:46:12.937" UserId="5093" />
  <row Id="15245" PostId="5952" Text="Both cream and egg-whites should be cold. You can place the mixing bowl on top of an ice bath to keep the temperature low." CreationDate="2011-03-03T00:35:47.283" UserId="641" />
  <row Id="15246" PostId="5952" Text="For egg-whites use a very clean bowl. Fats interfere with the formation of the bubbles." CreationDate="2011-03-03T00:38:10.340" UserId="641" />
  <row Id="15247" PostId="12733" Score="2" Text="this is really a separate question... You do need nitrites (a.k.a. &quot;pink salt&quot;, &quot;saltpeter&quot;, etc.) in your mix to prevent botulism" CreationDate="2011-03-03T01:49:03.503" UserId="4489" />
  <row Id="15248" PostId="12706" Text="It's a fairly common myth; I've been hearing it since I was a teenager." CreationDate="2011-03-03T02:00:24.667" />
  <row Id="15249" PostId="12718" Text="I echo yossarian; reverse spherification (which I believe Adria is now calling Spherification II, instead of 'reverse') holds longer. In addition, holding the caviar in a neutral oil (grapeseed or canola, for example) holds them for up to three days with no leeching of colour or flavour." CreationDate="2011-03-03T02:14:29.757" />
  <row Id="15250" PostId="12694" Text="+1 for the edited version." CreationDate="2011-03-03T02:15:29.600" />
  <row Id="15251" PostId="12693" Text="And for the same reason, wash your hands with cold water if you've got (wheat based) dough stuck to them. (Or do what we do; grab some more flour and rub your hands together. Voila&#xA;! Clean.)" CreationDate="2011-03-03T02:16:19.333" />
  <row Id="15252" PostId="12728" Text="The tomato soup is even better with the addition of a few drops (to taste) of Sriracha sauce. Zing!" CreationDate="2011-03-03T02:22:19.687" UserId="4785" />
  <row Id="15253" PostId="12733" Text="What Ray said.." CreationDate="2011-03-03T02:40:20.837" UserId="2832" />
  <row Id="15254" PostId="12736" Score="4" Text="This must be a seed question by G***le! :-)" CreationDate="2011-03-03T02:47:34.313" UserId="3203" />
  <row Id="15255" PostId="6846" Score="1" Text="Swordfish is on the red list of fish to avoid due to over fishing. In the old days I would have rubbed with muscovado (raw brown sugar) and some dried oregano and rosemary, gentle BBQ with the lid on" CreationDate="2011-03-03T02:54:01.563" UserId="3203" />
  <row Id="15256" PostId="12739" Text="This is my favorite. Menu planning and the user ratings and reviews are very helpful." CreationDate="2011-03-03T03:34:29.653" UserId="2001" />
  <row Id="15257" PostId="12724" Text="Just my two penn'orth, shouldn't this be Community Wiki? It seems like the best option." CreationDate="2011-03-03T05:07:02.540" UserId="611" />
  <row Id="15258" PostId="12700" Text="Not strictly related, but it seems that iron and lemon juice are often found together. Since iron and fat tend to come together (meat, eggs, sesame etc.) this could be the cause of the phenomenon. Lemon juice and iron are served together frequently, as the vitamin C is used in metabolizing iron. The same is true of cabbage by the way, hence hot dogs." CreationDate="2011-03-03T05:13:16.123" UserId="611" />
  <row Id="15259" PostId="7080" Text="chicken curry pie sounds like a fantastic idea !" CreationDate="2011-03-03T05:16:19.690" UserId="4483" />
  <row Id="15260" PostId="2899" Text="&quot;best tasting cauliflower/broccoli in the world&quot; - rather like the taller than Mickey Rooney award?" CreationDate="2011-03-03T05:20:51.577" UserId="4483" />
  <row Id="15261" PostId="12742" Text="Hey, the linked duplicate should answer your question. It's better if we don't split the answers up between multiple threads so I am closing this as a duplicate." CreationDate="2011-03-03T06:05:38.930" UserId="60" />
  <row Id="15262" PostId="12718" Text="Will the oil hold those spheres that are larger?  For instance, a mango purée ravioli?" CreationDate="2011-03-03T07:29:43.133" UserId="5090" />
  <row Id="15263" PostId="12700" Text="@Carmi, On that topic, we also find lemon in many cooked spinach dishes probably for the same bioavailability of iron reason." CreationDate="2011-03-03T07:49:36.877" UserId="1776" />
  <row Id="15264" PostId="12744" Text="@hobodave In my local language &quot;catering&quot; would be a professional company? I was trying to tag it to the domestic side of life? How about just Party" CreationDate="2011-03-03T08:39:56.203" UserId="3203" />
  <row Id="15265" PostId="12744" Text="Catering, while often done professionally is not restricted to that. We have an existing tag `catering` which is intended to cover exactly this topic. As a general rule of thumb, at this stage of our site if you're creating a new tag, you're probably doing it wrong. Please feel free to start a discussion on meta if you feel this warrants detailed discussion and community input. As it stands, I will be reverting this back to the existing tag, `catering`." CreationDate="2011-03-03T08:48:03.733" UserId="60" />
  <row Id="15266" PostId="12749" Text="If you think it's a duplicate, no problem. But my intention was slightly different." CreationDate="2011-03-03T12:53:31.743" UserId="4580" />
  <row Id="15267" PostId="12666" Text="Just from an engineering point of view -- what you're calling 'binary' is often called a 'duty cycle'.  (where the duty cycle can either describe the % time is spends on, or how long it stays on for a given time period)" CreationDate="2011-03-03T13:21:44.650" UserId="67" />
  <row Id="15268" PostId="12724" Score="1" Text="@Carmi: Why is Community Wiki a good option?  Is it important for people to be able to edit the question?" CreationDate="2011-03-03T15:21:12.477" UserId="41" />
  <row Id="15269" PostId="12529" Text="@derobert -- The difference between adding salt to the water and adding it to the vegetables isn't a chemical one. It's a physical one -- when added to the water, it's A) dissolved in solution, so it evenly seasons the vegetables (as opposed to discrete clumps of salt/not), and B) more likely to penetrate the inside of the vegetables since it's carried with the water that's absorbed." CreationDate="2011-03-03T16:28:16.517" UserId="1887" />
  <row Id="15270" PostId="12736" Text="No, I have only been able to get Google Recipe to work if I specify the result produced. I can modify a list of ingredients in the making of &quot;Tomato sauce&quot; but not simply the desire to find recipes the use  &quot;Tomato sauce&quot;." CreationDate="2011-03-03T17:25:20.307" UserId="4935" />
  <row Id="15271" PostId="12738" Text="No, I have only been able to get Google Recipe to work if I specify the result produced. I can modify a list of ingredients in the making of &quot;Tomato sauce&quot; but not simply the desire to find recipes the use &quot;Tomato sauce&quot;." CreationDate="2011-03-03T17:26:19.900" UserId="4935" />
  <row Id="15272" PostId="12758" Text="But the seasoning that came with the noodles will go to waste!" CreationDate="2011-03-03T17:38:55.273" UserId="5086" />
  <row Id="15273" PostId="12724" Text="After reading the comments here and several additional comments in the chat, my feeling is that this is still fundamentally a recipe poll for grilled cheese sandwiches. We have similar questions, but they are different in the sense of being about either (a) general concepts around pairing (how to choose the bread for a sandwich), or (b) pairing a specific food group with a specific food item (fruits for a raspberry/yogurt smoothie, herbs/spices for spinach). This is asking for *any* variations on an already open-ended recipe (grilled cheese), which is essentially a recipe request." CreationDate="2011-03-03T18:19:32.393" UserId="41" />
  <row Id="15274" PostId="12724" Score="1" Text="Perhaps this could be reworded to ask *what variables to consider* when choosing a topping (such as Allison's cautionary note about heat-sensitive items), but at the moment the answers are all over the map, which means people are indeed interpreting this as a poll." CreationDate="2011-03-03T18:21:31.050" UserId="41" />
  <row Id="15275" PostId="12724" Text="Separately, the `[ingredient-selection]` tag is for questions about assessing the various qualities of a raw ingredient (ripeness, nutritional content, other dietary restrictions, etc.) - it is not about choosing toppings, condiments, etc. for a recipe." CreationDate="2011-03-03T18:24:49.783" UserId="41" />
  <row Id="15276" PostId="12760" Score="1" Text="Is this specifically for a fondue bourguignonne, hence the `[raw-meat]` tag?" CreationDate="2011-03-03T18:29:14.947" UserId="41" />
  <row Id="15277" PostId="12763" Text="Thanks for the info. That's very helpful! It an off-brand that almost looks &quot;homemade&quot;. I'll probably investigate further. Thanks!" CreationDate="2011-03-03T19:47:27.513" UserId="296" />
  <row Id="15278" PostId="12754" Text="Thanks for that. I will use more chilly bins. I don't have a water stirrer so concerned with even heat distribution when chilly bin stuffed full more than heat loss. I guess I can just give it a gentle stir now and then?" CreationDate="2011-03-03T20:13:52.697" UserId="3203" />
  <row Id="15279" PostId="12742" Text="Sorry I did a search, white sauce showed nothing and I misspelled bechamel. The search on here is pretty poor if it can't match bechEmel/bechAmel" CreationDate="2011-03-03T20:14:21.620" UserId="4483" />
  <row Id="15280" PostId="12756" Score="1" Text="Your comment is great. I'm deleting mine." CreationDate="2011-03-03T20:41:15.903" UserId="641" />
  <row Id="15281" PostId="12691" Text="Unfortunately, I only have steam handy when I'm making espresso.  The rest of the time it's more work to get steam than it is to clean up a bit of mess." CreationDate="2011-03-03T20:42:07.873" UserId="47" />
  <row Id="15282" PostId="12758" Text="Ok, so why not take those packets and add them to your own mix?  That would thin out the sodium and the supplied packets would not go to waste.  It might also help to retain the original flavor some." CreationDate="2011-03-03T21:25:49.063" UserId="3169" />
  <row Id="15283" PostId="4362" Text="I know plenty of people that have to keep the lid closed on their grill to stop animals from getting the food.  It is a legitimate answer." CreationDate="2011-03-03T22:09:12.703" UserId="222" />
  <row Id="15284" PostId="12754" Text="@tfd, I've never done the beer cooler hack (I have an immersion  circulator), but I think you've hit the main issue. You need to make sure that the water surrounds each piece of meat and that the introduction of the meat doesn't have too large an effect on the water temperature, as you do not have a way to introduce heat to the system." CreationDate="2011-03-03T22:23:20.330" UserId="1259" />
  <row Id="15287" PostId="12754" Score="1" Text="You have a submersible probe thermometer--I'd suggest you use that and monitor it closely, especially early on. I would guess that you will need to add heat a few times before the temperature stabilizes. Probably a few stirs will help as well. Again, this will particularly be true early on, when the temperature differential is the greatest." CreationDate="2011-03-03T22:37:11.873" UserId="4489" />
  <row Id="15288" PostId="12753" Text="That's a very interesting and important observation.  I have a gluten intolerant friend, so I'll be on the lookout.  Thanks, Joe!" CreationDate="2011-03-04T02:51:07.443" UserId="5036" />
  <row Id="15289" PostId="12747" Score="1" Text="I think most units (at least the cheaper ones) use weight. The full pan of rice+water holds down the heater plate and gives full power, when the water has evaporated the reduced weight releases the plate and it switches to 'keep warm'. Quite clever really because it works pretty well with any type of rice which a timer doesn't" CreationDate="2011-03-04T03:00:49.337" UserId="4483" />
  <row Id="15290" PostId="12747" Text="@mgb: Cool, I learned something new." CreationDate="2011-03-04T03:12:44.480" UserId="60" />
  <row Id="15291" PostId="12442" Text="An edit from [craig](http://cooking.stackexchange.com/users/4960/craig) fixed the URL but added something better as a separate comment : One note about cooking on planks is that you don't need to flip your salmon. Place it skin side down and it will cook completely through." CreationDate="2011-03-04T03:21:01.830" UserId="67" />
  <row Id="15292" PostId="4392" Score="3" Text="I'm with Allison. I pretty much never scald my milk when making bechamel, and it comes out perfectly fine every time. Treat bechamel like any emulsion; start slowly, and then you can speed up as the mixture becomes looser." CreationDate="2011-03-04T03:47:03.183" />
  <row Id="15293" PostId="4421" Score="1" Text="Additionally, the ideal proportion for a roux is 1:1 *by weight* butter:flour. *Not* by volume." CreationDate="2011-03-04T03:47:48.893" />
  <row Id="15294" PostId="12673" Text="This is quite informative.  Is it possible that some newer stoves do not use adequate buffering?  It seems that water boils harder when the elements/lamps/magic-red-circles are lit up." CreationDate="2011-03-04T05:26:56.843" UserId="3627" />
  <row Id="15295" PostId="12768" Text="I've never even questioned this before, but now you mention it why is it OK for boards but not for knives?" CreationDate="2011-03-04T08:37:37.780" UserId="2389" />
  <row Id="15296" PostId="12007" Text="I like this one, the only thing I'd add is dried oregano." CreationDate="2011-03-04T08:38:54.083" UserId="2389" />
  <row Id="15297" PostId="12706" Text="I came here to repeat the potato things and now I'm leaving with my  tail between my legs." CreationDate="2011-03-04T14:14:13.967" UserId="4861" />
  <row Id="15298" PostId="4421" Score="1" Text="My technique precisely. I would add two things - at step 5 and 7 (when you add milk) just let the milk sit for a moment in the hot pan before you start stirring. In this way warmer milk is meeting starch which means less lumps (this is also the reason for the pre-scalding suggestions.) Also if it does lump, get out the whisk." CreationDate="2011-03-04T14:19:05.800" UserId="304" />
  <row Id="15299" PostId="4421" Text="@Kate : I've never really thought about it ... I guess it's in there to warm for a few seconds, as I recap the milk, but I've never thought about it.  Of course, when dealing with slurries, you specifically use cold liquid so the starch doesn't over gelatanize on the outside, keeping liquid from penetrating to the middle, so I'm not sure if hot's necessarily an advantage." CreationDate="2011-03-04T14:41:24.740" UserId="67" />
  <row Id="15300" PostId="12774" Text="Have you tried all of the options [listed in the answers here](http://cooking.stackexchange.com/questions/4051/brownies-without-egg) and [here](http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs)?  Yorkshire puddings are a bit trickier than things like brownies, but that might give you direction.  A [google search](http://www.google.com/search?q=vegan+yorkshire+pudding&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a) indicates that commercial egg replacer might work." CreationDate="2011-03-04T15:40:04.890" UserId="1816" />
  <row Id="15301" PostId="12776" Text="Thanks, all i needed to know :)" CreationDate="2011-03-04T15:42:42.177" UserId="5110" />
  <row Id="15302" PostId="12770" Text="To make these would one simply use a standard profiterole recipe substituting chickpea flour one-to-one, or are there other changes required?" CreationDate="2011-03-04T15:49:02.480" UserId="1816" />
  <row Id="15303" PostId="12007" Text="A nice mix is salt , Malay curry powder and a touch of sugar as it basically has a bit of everything above" CreationDate="2011-03-04T15:50:35.130" UserId="4963" />
  <row Id="15304" PostId="12640" Text="Bay leaf is another herb which masks the fishy smell as well.." CreationDate="2011-03-04T16:54:19.663" UserId="4283" />
  <row Id="15305" PostId="12768" Score="1" Text="@Gary, cutting boards are different because the knife cuts in to the board, leaving grooves for food / bacteria / etc to get stuck in. It's much easier to completely clean a knife than a cutting board for that reason. Hence the reason for separate cutting boards, but not necessarily knives." CreationDate="2011-03-04T16:55:30.860" UserId="1259" />
  <row Id="15306" PostId="12771" Text="+1. That's exactly what I do. If it's not convenient for some reason, I will just use two knives and wash both after the fact, but I don't designate knives as a meat knife outside of a single cooking session." CreationDate="2011-03-04T16:56:21.140" UserId="1259" />
  <row Id="15307" PostId="12774" Score="1" Text="Chris, can you please provide detail on what you have already tried? That will help us give you a good answer." CreationDate="2011-03-04T16:59:59.483" UserId="1259" />
  <row Id="15309" PostId="12727" Text="Thanks for the great suggestions. All of these combinations seem to pair well!" CreationDate="2011-03-04T17:57:28.393" UserId="91" />
  <row Id="15310" PostId="12778" Text="Any hints on how much to use?" CreationDate="2011-03-04T17:59:45.207" UserId="1307" />
  <row Id="15311" PostId="12778" Text="@David: It's going to depend a lot on the specific ice cream, but typical recommended quantities vary between 1 tsp to 1 Tbsp of guar gum per quart of ice cream.  For the xanthan you usually use approximately 10% of the guar, so around 1/8 to 3/8 tsp per qt.  You don't need much at all, and I would very strongly suggest adding it gradually, lest you end up with an awful goo from using too much." CreationDate="2011-03-04T18:04:44.400" UserId="41" />
  <row Id="15312" PostId="12778" Text="Sorry, one thing to add to that, @David: Xanthan gum and guar gum have viscosity synergy - i.e. using them together causes substantially more thickening - so if you're going to use both, you'll want to reduce the quantities even further." CreationDate="2011-03-04T18:06:21.980" UserId="41" />
  <row Id="15313" PostId="12778" Text="I just had a thought that Breyer's All Natural ice creams don't harden with time in the freezer (though as I recall, they used too, and I remember being surprised when they stopped hardening up) and I thought they didn't have any stabilizers.  Well, I just looked at their website and they somewhat recently started stabilizing their natural Ice Creams with Tara Gum.  So I guess that's why their ice creams stay soft so much longer now.  I thought that maybe my freezer was not as cold or something.  I guess now I can buy 20 cartons at a time instead of my normal 10!" CreationDate="2011-03-04T18:25:46.467" UserId="4414" />
  <row Id="15314" PostId="12783" Text="Good advice in general, but I have to protest your characterization of the stabilizers as simply a band-aid solution for a bad batch or something that turns the ice cream into putty; good ice cream benefits from those as much as bad ice cream, just like pure whipped cream, chantilly cream or ganache.  In fact, I'm not even sure that they'd work properly without heavy cream." CreationDate="2011-03-04T18:29:36.223" UserId="41" />
  <row Id="15315" PostId="12673" Text="That's possible.  Another thing to consider is that since the surface is transparent, there is likely additional radiant heat when the element is on.  I tried turning on my glass ceramic stove and almost immediately could feel heat a good 2-3 feet above the burner, so I think that pretty clearly means that there's a good bit of radiant heat that could cause the faster boil.  It seems like they could easily solve this by just coating the bottom of the glass with black paint.  I wonder if the additional radiant heat is desirable, or maybe the paint just wouldn't be aesthetically pleasing." CreationDate="2011-03-04T18:35:01.613" UserId="4414" />
  <row Id="15316" PostId="12778" Text="Tara gum is very similar to guar gum @timmyp - just harder to find.    It's funny how people obsess over these things being somehow artificial; guar gum comes from beans, and xanthan gum comes from seaweed or whey." CreationDate="2011-03-04T18:36:10.237" UserId="41" />
  <row Id="15317" PostId="12783" Text="@Aaronut: Didn't mean it to come off like that (I must still be irritated by the mucus-like shake I tried to consume last week); I've certainly enjoyed a fair bit of ice cream with gum in it, although I have no personal experience using it. Like most things, I suspect it comes down to proper vs. over-use." CreationDate="2011-03-04T18:36:52.580" UserId="86" />
  <row Id="15318" PostId="12783" Text="Indeed, over-use of xanthan or guar can be pretty gross [as I recently discovered](http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11872#11872). On the other hand, so can eggs and sugar, you just have a higher margin of error with those." CreationDate="2011-03-04T18:39:36.850" UserId="41" />
  <row Id="15319" PostId="12783" Text="@Aaronut: so can cream, unless you like chewing butter... I've edited to adjust the tone." CreationDate="2011-03-04T18:42:45.430" UserId="86" />
  <row Id="15320" PostId="12783" Text="Who *doesn't* like chewing butter?  The only thing more delicious that I can think of would be chocolate butter." CreationDate="2011-03-04T18:47:45.283" UserId="41" />
  <row Id="15321" PostId="12778" Text="They call it &quot;Natural Tara Gum&quot;.  I agree that the &quot;Natural&quot; thing is pretty ridiculous. :)" CreationDate="2011-03-04T19:07:24.233" UserId="4414" />
  <row Id="15322" PostId="12778" Text="Tara gum comes from a plant so I guess that makes it *even naturaller!* It's all pretty much the [same elephant](http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29), though." CreationDate="2011-03-04T19:28:15.133" UserId="41" />
  <row Id="15325" PostId="12790" Text="Heh... One blisteringly hot summer day I actually put the entire churn into the freezer and let it run that way to stay cold." CreationDate="2011-03-04T23:22:51.553" UserId="86" />
  <row Id="15326" PostId="12791" Text="Hi Megasaur.  We've had a few of these types of questions in the past (along the lines of &quot;Where can I find X in Y?&quot;) and general sentiment has been that city-specific questions are too localized.  We do have a general (non-localized) [question about obtaining food additives](http://cooking.stackexchange.com/q/679/41) - internet sources are OK to ask about as well." CreationDate="2011-03-05T00:35:15.350" UserId="41" />
  <row Id="15327" PostId="12791" Text="P.S. That question didn't have great answers, but I added one with a link to Khymos' supplier list, and they do have a few in Australia.  Check it out." CreationDate="2011-03-05T00:39:08.610" UserId="41" />
  <row Id="15329" PostId="12776" Text="@Aerus: Definitely worth trying the difference to convince you of the necessity of salt.  Starch foods like potato, pasta, rice without salt in the cooking liquid are barely palatable, though of course it is personal preference." CreationDate="2011-03-05T01:02:41.520" UserId="3432" />
  <row Id="15330" PostId="12783" Text="By the way, Aarobot is not my handle here - not that I can blame an MSO veteran for that little faux pas. ;)" CreationDate="2011-03-05T01:06:35.690" UserId="41" />
  <row Id="15331" PostId="12796" Text="I live in a condo in the city. I've only got two options: sink or dumpster." CreationDate="2011-03-05T02:56:07.537" UserId="773" />
  <row Id="15332" PostId="12796" Score="1" Text="if you rinse them out and let them dry, i am sure someone with a compost pile would take them off your hands. i am just really leery of putting too much down a disposal, to be honest, plus they are so good for soil that it just seems silly to me to waste them that way. if you must, i would think grinding them up in a disposal would be ok." CreationDate="2011-03-05T02:59:44.530" UserId="1415" />
  <row Id="15333" PostId="899" Text="Step 1.5 - ensure fingers clear of blade when smacking it" CreationDate="2011-03-05T03:32:27.620" UserId="4483" />
  <row Id="15334" PostId="12768" Score="1" Text="And it costs an extra $ to have a spare plastic board  - it costs $100 for an extra knife" CreationDate="2011-03-05T03:35:53.500" UserId="4483" />
  <row Id="15335" PostId="12789" Text="If we didn't want to keep it vegan, could cream add the fat needed?" CreationDate="2011-03-05T03:40:22.010" UserId="1887" />
  <row Id="15336" PostId="12789" Text="@Martha: Very likely; heavy cream whips pretty well no matter what you add to it.  But isn't that basically standard ice cream then?" CreationDate="2011-03-05T04:20:14.790" UserId="41" />
  <row Id="15337" PostId="12770" Text="Nope, 1:1, no changes needed." CreationDate="2011-03-05T04:41:31.633" />
  <row Id="15338" PostId="6519" Text="@justkt, you'll need to use your judgement. When roasting a chicken breast, probably no problems without reducing temperature. With something more finicky, you will need to reduce." CreationDate="2011-03-05T04:42:57.573" />
  <row Id="15339" PostId="12772" Score="2" Text="Why don't you use a chef's knife for anything else? There's a very good reason that it's the dominant standard. Speaking as a professional, I will go days on end before reaching for anything other than the classic French knife." CreationDate="2011-03-05T04:44:31.567" />
  <row Id="15340" PostId="12758" Text="the thing is that each of this packet of noodles comes with just enough seasoning for a packet - so adding more seasoning into the mix might be too much. In any case, thanks for the input, it will come in handy in the future." CreationDate="2011-03-05T05:47:21.807" UserId="5086" />
  <row Id="15341" PostId="12721" Text="It's not ramen, but adding  veggies that needs seasoning is an interesting idea - I'll try it out, thanks." CreationDate="2011-03-05T05:48:47.547" UserId="5086" />
  <row Id="15342" PostId="12790" Text="Yeah, when I was researching ice cream makers, it turns out that they actually used to sell machines where the power came from a flat ribbon cable. They were designed to be let in the freezer while you churn!" CreationDate="2011-03-05T05:49:01.253" UserId="4303" />
  <row Id="15343" PostId="12795" Score="4" Text="Its one thing to replace a garbage disposal for a mere $100, but if plumbing problems result from putting the wrong stuff down, that can cost a great deal more.  That said, I am comfortable putting most small items down.  But I avoid bones, vegetable peels, celery, etc." CreationDate="2011-03-05T06:48:03.797" UserId="3844" />
  <row Id="15344" PostId="12787" Text="Thanks for elaborating a bit more on vegetables :)" CreationDate="2011-03-05T10:19:51.903" UserId="5110" />
  <row Id="15345" PostId="12802" Score="1" Text="Be careful! Heating a dry non-stick pan is dangerous. Above 250°C (~500°F) the non-stick coating will break down and release toxic fumes. The temperature of a dry pan can get away from you quickly. This is why it's always a good idea to add some oil, since the oil will smoke before the pan gets too hot. rumtscho's answer discusses alternatives. (I know you said to add a little oil and use low heat--I'm emphasizing the importance of that)" CreationDate="2011-03-05T15:49:30.030" UserId="5122" />
  <row Id="15346" PostId="12795" Text="I've never had a problem with &quot;crisp&quot; peels, e.g. apple, carrot, cucumber.  My biggest disaster was with a large quantity of spaghetti." CreationDate="2011-03-05T16:15:02.463" UserId="194" />
  <row Id="15347" PostId="12796" Text="+1 for compost." CreationDate="2011-03-05T16:21:55.523" UserId="1870" />
  <row Id="15348" PostId="12783" Text="@Aaronut: HA! Had to read that a couple more times before it dawned on me... Ah, the dangers of similar pseudonyms..." CreationDate="2011-03-05T16:36:05.137" UserId="86" />
  <row Id="15349" PostId="12790" Text="One other suggestion, at least if you're using a &quot;freeze the bowl&quot;-style churn, is to store it in the coldest place you have available: the difference between -10F and +10F is huge." CreationDate="2011-03-05T16:39:07.973" UserId="86" />
  <row Id="15351" PostId="12803" Score="1" Text="This is a good answer, though I hasten to add that, health aside, pancakes fried in bacon grease (with little bits of burned bacon stuck to them) taste *fantastic*... As for the buttery crepes, you can also use a couple tablespoons of browned butter *in* the crepe batter to get that wonderful flavor." CreationDate="2011-03-05T16:53:47.367" UserId="86" />
  <row Id="15352" PostId="12801" Text="Buy them a big jug of peanut oil. It has a neutral flavor, a nice high smoke point, and even if it *does* get too hot it's (IMHO) a much less offensive smell than your typical &quot;vegetable oil&quot;." CreationDate="2011-03-05T16:57:37.550" UserId="86" />
  <row Id="15353" PostId="12805" Score="1" Text="+1 for salt; there is simply no more effective way to overcome bitterness, either during or after cooking." CreationDate="2011-03-05T17:18:30.200" UserId="41" />
  <row Id="15354" PostId="12808" Text="FWIW, I suspect the starch in this recipe is doing pretty much the same thing as the gums Aaronut references... It's gonna be easier to obtain (at least for most of us in the US), but given my experience with how cornstarch-thickened mixtures break down when frozen I'm not sure it would be as effective for long-term storage. Cheap enough to be worth a shot though..." CreationDate="2011-03-05T17:22:11.337" UserId="86" />
  <row Id="15355" PostId="9033" Text="@FoodTasted: liquid olives were pioneered by (who else?) Adria several years ago. *A Day At elBulli* has the recipe." CreationDate="2011-03-05T17:47:00.617" />
  <row Id="15356" PostId="7512" Score="1" Text="From Cook's Illustrated issue 107: &quot;Our tastebuds have many more receptors for bitterness than for the other four basic tastes [....]. Salt works to block the taste of bitter compounds, thrby enhancing other, less prominent flavors. We add salt to everything from eggplant to coffee, where we've found that adding 1/8 teaspoon to the grounds for every full (72-ounce) pot reduced the perceived bitterness.&quot;" CreationDate="2011-03-05T18:23:57.943" UserId="1601" />
  <row Id="15357" PostId="12813" Score="2" Text="Since I just had to look this up myself, the vegetable is known as Rutabaga in the US, and is sometimes sold under the name &quot;Wax Turnip.&quot;" CreationDate="2011-03-05T18:35:18.740" UserId="1887" />
  <row Id="15358" PostId="12814" Text="I don't think this is really a good question. The number of uses, as your googling suggests, is vast. Can you be more specific please?" CreationDate="2011-03-05T18:40:49.213" />
  <row Id="15359" PostId="12814" Text="@daniel, changed it to ask about the most common and traditional ways to prepare them. Is this specific enough? I mean, you could use a Munich white sausage any way you like, but everybody in Germany knows that the &quot;right&quot; way is to eat them boiled with mustard and lye pretzels, and hoped to hear if there is something similar for Merguez" CreationDate="2011-03-05T18:48:46.273" UserId="4638" />
  <row Id="15360" PostId="12814" Text="First google result: http://en.wikipedia.org/wiki/Merguez notes traditional ways of eating it." CreationDate="2011-03-05T19:10:24.257" />
  <row Id="15361" PostId="12815" Text="Wouldn't radishes give too much of the astringent/hars flavour to the finished pickle relish? I'll give carrots a try next time." CreationDate="2011-03-05T19:27:52.200" UserId="611" />
  <row Id="15362" PostId="12815" Score="1" Text="Pickled radishes are extremely mellow in comparison to their raw form. Daikon particularly." CreationDate="2011-03-05T19:32:29.373" />
  <row Id="15363" PostId="12814" Text="If the half-sentence &quot;grilled or with couscous&quot; exhausts the topic, feel free to close the question. I really don't know if there is more to be said on Merguez or if that's all there is." CreationDate="2011-03-05T19:46:03.813" UserId="4638" />
  <row Id="15364" PostId="12679" Text="Yes, I've seen cheela spelt as chila. It's sometimes difficult to convey the exact pronunciation of Hindi words in English." CreationDate="2011-03-05T21:18:10.203" UserId="4817" />
  <row Id="15365" PostId="12816" Score="3" Text="If you really want to blow someone's mind, sprinkle cauliflower with cocoa powder (unsweetened!) before roasting." CreationDate="2011-03-05T21:48:41.627" />
  <row Id="15366" PostId="12816" Score="3" Text="I'd also say if you want to &quot;counter the healthiness&quot; of the cauliflower or broccoli a bit (but make it delicious), you can use bacon fat instead of olive oil/balsamic then roast as above - I used this trick to get my wife to actually enjoy broccoli, which she normally won't even allow in our kitchen (the smell of it cooking makes her ill, she says)" CreationDate="2011-03-05T21:58:32.507" UserId="1236" />
  <row Id="15367" PostId="12813" Text="I guess it's kind of an obvious suggestion, but... Have you tried kohlrabi?" CreationDate="2011-03-06T00:05:48.630" UserId="86" />
  <row Id="15368" PostId="12789" Text="Makes sense. I was just trying to understand the concept. Thanks!" CreationDate="2011-03-06T01:27:24.410" UserId="1887" />
  <row Id="15369" PostId="12774" Score="1" Text="Yorkshires are one of the difficult to reproduce vegan items, it's *very* difficult to substitute, you would need to use a cake-type egg substitute (like soya flour) and an egg-white replacer (like Ener-G) and getting it to rise properly would still be a nightmare.  I just gave up on the idea years ago." CreationDate="2011-03-06T02:19:13.457" UserId="3432" />
  <row Id="15370" PostId="12794" Text="Brewer's yeast is not the same as nutritional yeast; each is grown in a different medium. Most people people prefer nutritional yeast, which also has a better nutritional profile." CreationDate="2011-03-06T03:31:09.817" UserId="3963" />
  <row Id="15371" PostId="12800" Score="1" Text="Another use for egg shells is when brewing coffee -- my dad would put an egg shell in with the coffee grounds; the internet claims it's a pH thing, to counter acidity." CreationDate="2011-03-06T04:37:01.657" UserId="67" />
  <row Id="15372" PostId="2956" Text="Thank you for the whirlpool warning." CreationDate="2011-03-06T04:42:00.700" UserId="1776" />
  <row Id="15373" PostId="789" Score="3" Text="The reason iodine is not added to sea salt is because it contains iodine already." CreationDate="2011-03-06T05:37:07.253" UserId="1776" />
  <row Id="15374" PostId="12805" Text="There was some UK research into this about three of four years ago. 5 minutes of boiling a Brussels Sprout caused a 20% primary nutritional loss. Boiling a Brussels Sprout for 5 minutes would ruin it's taste anyway! So their advice was microwave or steaming" CreationDate="2011-03-06T06:39:43.873" UserId="3203" />
  <row Id="15375" PostId="12805" Text="Everyone in our house hates the smell of boiling brussels sprouts unfortunately. So, I like to microwave them for a few minutes and then grill, as per [Alton Brown's method](http://goo.gl/YGXFl). They also roast well under a broiler instead of grilling, as JeffG suggested.  I find that this high heat method alters the flavor of the sprout itself - when combined with a salt/spice/fat rub of some kind, the bitterness is well masked and they have a very different flavor than traditional steamed or boiled sprouts. I've also added jaggery or brown sugar to my sprout rubs with good results." CreationDate="2011-03-06T08:46:03.363" UserId="1236" />
  <row Id="15376" PostId="12815" Text="@Carmi, aren't carrots already in the recipe? I'm assuming that by &quot;British-style pickle&quot; you mean something similar to Branston pickle, and that does contain carrots in addition to swede." CreationDate="2011-03-06T09:14:05.073" UserId="4590" />
  <row Id="15377" PostId="12815" Text="@Peter Taylor: The recipe I have has onions, swedes, apples raisins and vinegar, as well as sugar and the spices. Branston pickle is what I'm aiming for. As I said above, I'll be giving carrots a try next time I make a batch." CreationDate="2011-03-06T11:08:31.123" UserId="611" />
  <row Id="15379" PostId="12830" Score="5" Text="We cannot possibly answer this question as there are significant legal ramifications. Please contact a competent legal professional in your jurisdiction." CreationDate="2011-03-06T15:35:26.557" />
  <row Id="15380" PostId="12830" Text="In addition to any federal laws there are probably going to be several municipal ordinances; I would consider this to be like a personal bake sale, and given that this is public (not invite-only), depending on your region, it might require a health inspection certificate or other permit or might even be totally illegal. You should contact your city hall first, then, if anything is not 100% clear, contact a legal professional as daniel says. Unfortunately we're just not equipped to answer a legal question of this sort on this site." CreationDate="2011-03-06T18:41:11.670" UserId="41" />
  <row Id="15381" PostId="12837" Score="1" Text="Vinegar by itself would probably do the trick too. Same technique. The baking soda is a useful addition when you're trying to scrub things, since the grit will help." CreationDate="2011-03-06T19:22:41.277" UserId="1887" />
  <row Id="15382" PostId="253" Score="1" Text="Good answer. And if you are making a pan pizza, you can use an aluminum sheet pan, put it on the 500 degree iron skillet, and the conduction of heat will give you a nice crispy crust. Much better than just a 500 degree oven on its own! For folks without a top broiler, this technique combined with a well-preheated oven maxed-out gives pretty good results!" CreationDate="2011-03-06T19:24:47.733" UserId="45" />
  <row Id="15383" PostId="12794" Score="1" Text="Was going to suggest putting it on popcorn. Damn, you beat me to it! :)" CreationDate="2011-03-06T19:39:52.457" UserId="45" />
  <row Id="15384" PostId="11805" Text="It appears that you are right, that this is not UHT. Yes it's Arla brand I have used. The cartons are marked &quot;högpastöriserad&quot; (high pasteurized). According to wikipedia the pasteurization is done at 85 degrees C." CreationDate="2011-03-06T19:42:18.757" UserId="1549" />
  <row Id="15385" PostId="12112" Text="I am trying out what they suggest in this video now:&#xD;&#xA;&#xD;&#xA;   http://www.youtube.com/watch?v=ZE88Frx2Ysc&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Will update with results." CreationDate="2011-02-13T23:19:17.503" UserId="4846" />
  <row Id="15386" PostId="12837" Text="@Martha, I agree, when I save plastic containers from the store I fill them with a water/white vinegar mixture and just let them sit overnight; that seems to do the trick." CreationDate="2011-03-06T20:46:54.573" UserId="1236" />
  <row Id="15387" PostId="12830" Text="The UK doesn't have &quot;federal laws&quot; or &quot;municipal ordinances&quot;. They have &quot;Local authorities&quot; and &quot;council regulations&quot; :-)" CreationDate="2011-03-06T20:52:19.183" UserId="3203" />
  <row Id="15388" PostId="12830" Text="Check http://food.gov.uk/enforcement/enforceessential/startingup/ basically you need your domestic kitchen inspected, or you need to use a commercial kitchen (your local hall or school kitchen?). If it's for profit packaged goods will need ingredient labels, for charity do what you think is best :-)" CreationDate="2011-03-06T20:54:21.287" UserId="3203" />
  <row Id="15389" PostId="12830" Text="For you USA guys: mostly in the rest of the world people cannot make legal claim against you for making a comment in an Internet forum about food handling laws" CreationDate="2011-03-06T20:57:08.087" UserId="3203" />
  <row Id="15390" PostId="12849" Score="4" Text="http://en.wikipedia.org/wiki/Up_to_eleven" CreationDate="2011-03-06T21:46:38.523" UserId="3203" />
  <row Id="15392" PostId="12800" Text="@Joe: I didn't know that. And does it affect the taste? Or why does your dad do it?" CreationDate="2011-03-06T21:56:10.320" UserId="4580" />
  <row Id="15393" PostId="622" Score="1" Text="So there is no way you can freeze the yolks as little balls?" CreationDate="2011-03-06T22:24:32.933" UserId="4580" />
  <row Id="15394" PostId="12840" Text="Is it a latte or an espresso?" CreationDate="2011-03-06T22:26:09.077" UserId="4580" />
  <row Id="15395" PostId="12841" Text="Never thought about boiling them? Just a few minutes in boiling water and they are done." CreationDate="2011-03-06T22:28:23.647" UserId="4580" />
  <row Id="15396" PostId="12840" Text="As far as I recall it was a latte. I would be open either way though." CreationDate="2011-03-06T22:52:50.903" UserId="5141" />
  <row Id="15397" PostId="6361" Text="I wish I had your problem!" CreationDate="2011-03-06T22:53:27.360" UserId="4777" />
  <row Id="15398" PostId="12838" Text="Instead of diced chicken you can also use prok or (cashew) nuts. Fried rice goes well with just about everything!&#xA;&#xA;Its origional name is &quot;Nasi&quot; (with a word after it which describes the contents) and you can find loads of different variations of it." CreationDate="2011-03-06T23:08:12.467" UserId="5147" />
  <row Id="15399" PostId="12853" Text="You're completely right: it is the power output that should be measured. Thanks." CreationDate="2011-03-06T23:10:02.937" UserId="4697" />
  <row Id="15400" PostId="12840" Text="If you want latte, you'll need milk." CreationDate="2011-03-06T23:10:47.820" UserId="4580" />
  <row Id="15401" PostId="12778" Text="@Aaronut,that is exactly what I was looking for in a answer. With the added comments it will be good to try the next couple of batches.Just one other question is there any flavour ingredients that won't react well with the gums. Again thank you." CreationDate="2011-03-06T23:26:55.413" UserId="4963" />
  <row Id="15402" PostId="12778" Text="@Burdon: Shouldn't be.  Gums are, for all practical purposes, flavourless due to the tiny amount you'll be using, and the only thing that can really affect their *function* is extreme pH (and you're probably not making acid ice cream)." CreationDate="2011-03-06T23:33:53.407" UserId="41" />
  <row Id="15403" PostId="12783" Text="@Knives ,appreciate all the suggestions, a lot I currently do ,a few of yours I will experiment with." CreationDate="2011-03-06T23:38:44.903" UserId="4963" />
  <row Id="15404" PostId="12854" Text="Although I theoretically have the ability to add a tag, the mechanism for doing this is not immediately apparent to me." CreationDate="2011-03-06T23:40:54.973" UserId="4777" />
  <row Id="15405" PostId="12838" Score="2" Text="'nasi' is simply indonesian for cooked rice. There is a separate word for uncooked rice, 'beras'." CreationDate="2011-03-06T23:52:44.580" UserId="4303" />
  <row Id="15406" PostId="12800" Text="he said it made a difference; [others on the internet know about it](http://coffeefaq.com/site/node/51), but none really seem to know why it's done.  I personally don't like coffee, so I've never done a taste test to compare.  (and then he'd put both the shells and coffee into the compost pile afterwards)" CreationDate="2011-03-07T00:01:54.493" UserId="67" />
  <row Id="15407" PostId="12853" Score="3" Text="You are basically right that this is more interesting than the temperature of the stove, but you can't just look up the power output of the stove. The numbers provided by the manufacturer are the power input, not the power output, and you need to multiply it by the efficiency to get the output. The average resistive stove has around 75% efficiency (http://www1.eere.energy.gov/buildings/appliance_standards/residential/pdfs/cookgtsd.pdf)." CreationDate="2011-03-07T00:09:13.237" UserId="4638" />
  <row Id="15408" PostId="12859" Text="Actually, you were right. =) I did misread the packaging." CreationDate="2011-03-07T00:19:28.293" UserId="3478" />
  <row Id="15409" PostId="12861" Text="I assume the recipe is actually cooking the chickpeas (garbanzo beans) fully (a time consuming process, eg. hours)?  Some recipes, like falafel, sometimes require uncooked chickpeas." CreationDate="2011-03-07T01:01:50.760" UserId="3432" />
  <row Id="15411" PostId="12838" Text="I typically use some Chorizo and a little saffron stock, it goes nicely with eggs in the morning. We have a rice cooker and usually have about 1/3 cup left over at the end of every day." CreationDate="2011-03-07T03:04:42.723" UserId="293" />
  <row Id="15412" PostId="12832" Score="1" Text="If you're looking for time savings in cooking scrambled eggs, you'd almost be better going with [microwaving them](http://cooking.stackexchange.com/questions/12237/microwaving-scrambled-eggs), as you'd likely want to warm the previously cooked eggs anyway.  Another slight time savings is to do what my grandfather referred to as 'silver and gold' eggs -- break 'em directly into the warm pan, and then scramble them." CreationDate="2011-03-07T03:09:04.947" UserId="67" />
  <row Id="15413" PostId="12838" Text="@dtech : my understanding is that 'nasi goereng' (or nasi goreng) is 'fried rice', but my Indonesian isn't very good.  I find a can get a close approximation to the spice blends I could get in the Netherlands by using a hot garam masala (aka, madras curry powder), but I don't have a good source for ketjap manis" CreationDate="2011-03-07T03:21:45.243" UserId="67" />
  <row Id="15414" PostId="12836" Text="Arancini really only work well when you use leftover risotto. You need the sauciness to glue everything together." CreationDate="2011-03-07T03:48:45.093" />
  <row Id="15415" PostId="12863" Text="Ooh, jicama, how did I forget that? +1 just for that!" CreationDate="2011-03-07T03:49:55.623" />
  <row Id="15416" PostId="5324" Text="FWIW, freezing vs compression does yield different results and textures.  Freezing breaks cell walls and has a &quot;mushier&quot; result.  Compression removes air spaces between walls.  Also, it's possible to combine compression with flavors that you can't do as well with this freezing technique.  The compression actually pushes flavored liquid in the air gaps between cell walls - for example compressed pineapple spears with Malibu rum taste like Pina Colada Bites." CreationDate="2011-03-07T05:05:34.210" UserId="4873" />
  <row Id="15417" PostId="5324" Text="@Michael: you can wring water out of frozen/thawed food (i.e. the cucmber you mentioned) but you should not be able to do so as easily as with compressed food.  The cell walls are more likely to be destroyed in the freezing process but remain intact for compression.  Compressed fruit and vegetables shouldn't be &quot;drippy&quot;." CreationDate="2011-03-07T05:08:08.593" UserId="4873" />
  <row Id="15418" PostId="899" Text="Here's a tip to go along with this...don't store the garlic in the refrigerator...keeping it out helps keep the garlic peel dry enough to separate easily from the garlic when slightly crushed." CreationDate="2011-03-07T05:32:04.207" UserId="1989" />
  <row Id="15419" PostId="12779" Text="Yes, I agree. Wood is porous and metal is not." CreationDate="2011-03-07T07:09:51.050" UserId="5101" />
  <row Id="15420" PostId="12771" Text="So, it's a little extreme to use different knives to avoid contamination. Thanks." CreationDate="2011-03-07T07:25:32.513" UserId="5101" />
  <row Id="15421" PostId="12877" Score="1" Text="So the term spooned is used to tell you not to scoop - but there would be no difference if I &quot;spooned&quot; it in or &quot;poured&quot; it in?" CreationDate="2011-03-07T09:05:50.123" UserId="4853" />
  <row Id="15422" PostId="12874" Text="Another thing with chocolate and ice cream, is to freeze the chocolate before putting it into the ice cream mix, or you may get melting and colour bleed during the mixing process" CreationDate="2011-03-07T09:47:00.760" UserId="3203" />
  <row Id="15423" PostId="12834" Score="3" Text="Isn't this a poll/recipe question? I like all the answers, but there is no answer that could be &quot;correct&quot;. That's generally considered off-topic." CreationDate="2011-03-07T11:35:46.720" UserId="611" />
  <row Id="15424" PostId="12875" Score="5" Text="This is why you should weigh ingredients for baking :)" CreationDate="2011-03-07T11:47:00.297" UserId="446" />
  <row Id="15425" PostId="12876" Score="1" Text="It's not necessarily more accurate if the recipe calls for some other measuring method; I'd say it's more consistent, and therefore can be more precise.  [Accuracy and precision are related, but not the same thing](http://en.wikipedia.org/wiki/Accuracy_and_precision)." CreationDate="2011-03-07T12:52:50.777" UserId="67" />
  <row Id="15426" PostId="12832" Text="@Joe: I have always just added the eggs directly into the pan, but that was in order to have one less dish to clean." CreationDate="2011-03-07T13:27:09.707" UserId="3478" />
  <row Id="15431" PostId="12884" Score="1" Text="I'm guessing that the '4.2683 oz of flour per egg' thing might be true for large scale bakers (the professionals) who are making 100s of loaves per day ... but then they'd have to round when they tried to scale it for a home kitchen.  I've also seen some recipes that call for '1 c. + 1 Tb' and the like, so it's possible to specify more precise measurements (but then for flour there's that whole issue of precision when using volumetric measures instead of weight)" CreationDate="2011-03-07T14:20:39.593" UserId="67" />
  <row Id="15432" PostId="12880" Text="Interesting ... I guess, being a grain, you could do just about anything you might do with cream of wheat or oatmeal." CreationDate="2011-03-07T14:22:46.063" UserId="67" />
  <row Id="15433" PostId="12886" Score="6" Text="+1. Saying the same thing in a different way: you can make a delicious sauce with 1 part wine and 2 parts stock, and a different delicious sauce with 2 parts wine and 1 part stock. Cooking is so inexact that *in comparison* baking is a science. But still the ratios between the amounts of ingredients are a lot less precise than in an industrial chemical process." CreationDate="2011-03-07T14:28:33.590" UserId="1163" />
  <row Id="15435" PostId="12879" Score="1" Text="Or just let it keep going and see if you can make hard-lemon-cider-vinegar!" CreationDate="2011-03-07T14:51:00.763" UserId="2001" />
  <row Id="15436" PostId="12879" Text="Yeah- ok. Just throw it out." CreationDate="2011-03-07T14:51:27.940" UserId="2001" />
  <row Id="15439" PostId="12884" Text="Actually, when you are in production of 100's plus loaves per day, there is even more wiggle room.  If you have a slack mix, you add five or six pounds of flour.  Because of the sheer size of the mixes you are working with, it can seem very imprecise at times." CreationDate="2011-03-07T15:26:49.303" UserId="3630" />
  <row Id="15440" PostId="12887" Text="Of course if you are making a yeast-raised dough, be careful when messing with salt. Asides from affecting flavour, it is your yeast control mechanism.  Less salt = far quicker proof, more salt = slow rising, possibly dead dough." CreationDate="2011-03-07T15:36:55.970" UserId="3630" />
  <row Id="15441" PostId="12887" Score="1" Text="@mrwienerdog- true but the relative salt content doesn't need to be that exact. For example- my recipe calls for 2 Tbs for 6 loaves. I could go 1 Tbs either way and the bread will be fine. You can't change the flour or water by 50%." CreationDate="2011-03-07T15:50:06.470" UserId="2001" />
  <row Id="15442" PostId="12879" Score="2" Text="throw it out.  There's far too much acid in the lemon juice for you to get a good fermentation." CreationDate="2011-03-07T16:10:53.297" UserId="1148" />
  <row Id="15443" PostId="12835" Score="1" Text="Grinds coming out the bottom notwithstanding, I always turn the grinder upside down and then push the button for one or two more pulses. That cleans the blades and the bowl out, and pushes all the grinds into the lid. Then I take the lid off, and all clean." CreationDate="2011-03-07T16:29:04.040" UserId="5127" />
  <row Id="15445" PostId="12877" Text="Well @clueless, pouring it in is probably going to weigh down the flour as it impacts into what you're pouring it into. Unless you're pouring real slow and gentle-like." CreationDate="2011-03-07T16:32:27.530" UserId="5127" />
  <row Id="15447" PostId="12835" Text="I'll have to try that.  Thanks." CreationDate="2011-03-07T17:46:42.857" UserId="1832" />
  <row Id="15448" PostId="12893" Score="2" Text="I also like Ratio for this." CreationDate="2011-03-07T17:51:55.660" UserId="2001" />
  <row Id="15449" PostId="12897" Text="I'm not sure if this should be a community wiki, or perhaps be closed entirely.  Feel free to make either change as needed." CreationDate="2011-03-07T17:53:06.820" UserId="1659" />
  <row Id="15450" PostId="12897" Text="In case anyone is interested, the cheeses I'm thinking of bringing are: Provolone (domestic &amp; imported), Parmigiano-Reggiano plus a domestic Paremsan, Pecorino Romano plus Locatelli (not sure if there's a difference), Asiago, Piave and maybe a 1-year-old and 3-year-old Cabot." CreationDate="2011-03-07T18:00:10.447" UserId="1659" />
  <row Id="15451" PostId="12889" Text="Could you go back and take a picture of it?" CreationDate="2011-03-07T17:39:45.190" UserId="5166" />
  <row Id="15452" PostId="12897" Score="2" Text="I've seen far more open-ended pairing questions than this, so I'm inclined to let it be (we don't use Community Wiki unless there's a strong reason for people to edit the question itself).  I *would* suggest you include the specific cheeses in the question; that information is too important to be buried in a comment." CreationDate="2011-03-07T18:08:24.110" UserId="41" />
  <row Id="15453" PostId="12889" Text="Could you give us a more detailed description than 'a large round thing'. What colour was it? How large is 'large'? Was it rough or smooth etc." CreationDate="2011-03-07T18:11:19.467" UserId="4194" />
  <row Id="15454" PostId="12834" Score="1" Text="Be extremely careful when using pre-cooked rice. It can contain toxic levels of _Bacillus cereus_, which will give you a nasty case of food poisoning at best. Unless the rice was cooled quickly after cooking I wouldn't risk it." CreationDate="2011-03-07T18:15:20.257" UserId="4194" />
  <row Id="15455" PostId="12834" Text="@ElendilTheTall: I had no idea. Care to elaborate necessary safety measures? (Perhaps this should be another question.)" CreationDate="2011-03-07T18:38:07.420" UserId="4697" />
  <row Id="15456" PostId="12834" Score="2" Text="Hi Tim, This was closed as off topic, as it's essentially a recipe request and doesn't meet the standards set out for culinary uses (check the tag wiki for details). Also, I think fried rice is your answer. ;o)" CreationDate="2011-03-07T18:46:53.713" UserId="1259" />
  <row Id="15457" PostId="12889" Text="it was brown, it looked like a turnip that was brown, and about 2x larger then a turnip would look" CreationDate="2011-03-07T18:48:54.643" UserId="5164" />
  <row Id="15458" PostId="12834" Text="@yossarian: Ok. Are these left-overs questions discouraged over-all, or did I just use the wrong tag?" CreationDate="2011-03-07T18:50:51.833" UserId="4697" />
  <row Id="15459" PostId="12834" Text="@Tim: We don't close questions for using incorrect tags. We only permit a very limited subset of &quot;What can I do with X?&quot; type of questions for quality purposes. X must meet the requirements of being either rare, usually considered waste, or not often used in cooking. Rice does not fit any of those criteria." CreationDate="2011-03-07T18:52:39.967" UserId="60" />
  <row Id="15460" PostId="12896" Text="thanks. I'm actually expecting it to come out like previous batches (made with a different dehydrator). My grandma used to dry pineapple (canned I think) and it would become hard/crispy. The user manual for my dehydrator says 4 hours at 135. I let it go 140 for 6 hours plus rotating the trays." CreationDate="2011-03-07T19:09:38.690" UserId="5093" />
  <row Id="15461" PostId="8533" Text="A touch of Worcestershire sauce could also add some of that sharp savoury flavour that is missing from the cheap cheese." CreationDate="2011-03-07T19:10:30.470" UserId="4504" />
  <row Id="15462" PostId="12896" Text="I don't expect anything to compare to commercial. My beef jerky is far superior to what you can by in the store. I'm good with what I produce. Just want to get the techniques correct" CreationDate="2011-03-07T19:11:27.627" UserId="5093" />
  <row Id="15463" PostId="12834" Text="@Tim, basically, we're looking for questions that can have definitive, objective answers. The list for &quot;what to do with (old) rice&quot; is essentially infinite, and all of the answers are equally good. So there's no way to assess which answers are better than others. There is a class of question on flavor pairing that is considered on topic, but it requires the ingredient be specific enough that it has a limited set of pairings, which rice really doesn't. Hope that clears it up." CreationDate="2011-03-07T19:12:11.807" UserId="1259" />
  <row Id="15464" PostId="12834" Text="@yossarian: Thanks!" CreationDate="2011-03-07T19:14:22.523" UserId="4697" />
  <row Id="15465" PostId="12897" Score="4" Text="When I was in Italy, I was a little surprised that many of the cheese plates came with (nice) honey. It's a really nice combination." CreationDate="2011-03-07T19:15:45.953" UserId="1259" />
  <row Id="15466" PostId="12896" Text="@DustinDavis- Sounds like you are getting your money's worth out of that dehydrator. You remind me that I need to make jerky again." CreationDate="2011-03-07T19:16:52.920" UserId="2001" />
  <row Id="15467" PostId="12899" Text="Maybe you can add the way you (or your (grand)mother) prepare it?" CreationDate="2011-03-07T19:49:44.123" UserId="4580" />
  <row Id="15469" PostId="3239" Score="1" Text="Typically though, pork sausage has a great deal of fat added compared to standard ground pork." CreationDate="2011-03-07T20:41:14.490" UserId="5172" />
  <row Id="15470" PostId="12884" Text="Your question got me thinking... On the other hand, why are the measurement units we cook with so arbitrary? e.g. Three tsp per tbsp, but 4 cups per quart..." CreationDate="2011-03-07T20:44:47.713" UserId="5114" />
  <row Id="15472" PostId="12899" Text="@Mien Grandma sometimes serves diced chicken liver and heart, baked with rice, as a side dish with the chicken. Based on how oily they are, I think that she shallow fries them before baking. I have tried frying just liver slices in a pan, like chicken breast pieces. Once I made Leberknödel (dumplings from bread and liver), but they were extremely soggy and didn't cook through to the middle. I don't remember anything specific mother has made with liver, only that I didn't like it at the time." CreationDate="2011-03-07T21:55:34.343" UserId="4638" />
  <row Id="15473" PostId="12900" Score="3" Text="+1 — excellent suggestions, and beautifully explained.  If you’re able to get good white grapes — ideally a bit less sweet than they usually come in the UK/US — they’re another fruit that could work well (and might nicely evoke the idea of wine).  On the crackers front, I’ve found Scottish/English style oatcakes work very well with hard aged cheeses, if you can get them — they’re usually findable in Commonwealth countries in my experience, but I’ve not seen them much in the US." CreationDate="2011-03-07T22:13:59.397" UserId="4257" />
  <row Id="15474" PostId="1637" Text="+1 for most of this, *except* for “be very conservative in your early experiments”!  Especially when things are difficult to taste-test, I think being a bit reckless in early experimenting helps — it does mean you (and perhaps your family) will get the occasional flawed dish, but you will learn a lot about taste from it, and find your way to better spice use much faster!" CreationDate="2011-03-07T22:18:19.597" UserId="4257" />
  <row Id="15475" PostId="12897" Score="1" Text="not a direct answer, but to comment on the cheeses -- Locatelli is a brand name; also for the hard cheeses, to get the full effect of the well-aged cheeses you don't want to cut them; you almost chisel or flake it off.  Some folks use a spade-shaped knife, where you insert, then pull it away from the wheel." CreationDate="2011-03-07T22:20:40.357" UserId="67" />
  <row Id="15476" PostId="12897" Text="I, too, have had honey included on cheese plates, and was thinking of that when I wrote the question, but I forgot to include it -- thanks!" CreationDate="2011-03-07T22:25:26.967" UserId="1659" />
  <row Id="15477" PostId="12907" Score="1" Text="One warning. Marrow bones lead your stock to have a very fatty taste, since marrow is so rich. This is pleasant to those who like the taste, but it will be different from other beef stocks that are made with bones that are not cut to expose the marrow. I actually tend to use a combination of the two -- marrow bones and something like neck bones with some meat but mostly bones." CreationDate="2011-03-07T23:26:30.560" UserId="1887" />
  <row Id="15478" PostId="12543" Text="Water will slow down rendering since it stops the mixture from going over 212F." CreationDate="2011-03-07T23:29:28.273" UserId="517" />
  <row Id="15480" PostId="12898" Text="Might be worth looking on [google images at puffball mushrooms](http://www.google.co.uk/images?q=puffball+mushrooms), as they come in many varieties." CreationDate="2011-03-08T00:51:16.577" UserId="3432" />
  <row Id="15482" PostId="12887" Text="I'm not saying it won't be fine, but I can guarantee that if you increase salt by fifty percent in a yeast raised dough you are going to have one hell of a slow moving dough.  That is simply what I was pointing out." CreationDate="2011-03-08T01:32:35.587" UserId="3630" />
  <row Id="15484" PostId="12826" Text="I usually buy beet sugar because there are a fair bit of sugar beet farms in my state, so all things equal, might as well buy local (-ish...may well be imported from half way across the country, who knows.)" CreationDate="2011-03-08T02:07:50.880" UserId="2925" />
  <row Id="15487" PostId="12899" Score="3" Text="How to  transform liver into a lovely treat: Poor yourself a nice glass of wine, toss the liver in the bin, drink the wine, order take away. Yummy!" CreationDate="2011-03-08T04:17:59.300" UserId="5051" />
  <row Id="15488" PostId="12897" Text="Honey is also really fine with goat cheese." CreationDate="2011-03-08T10:13:03.503" UserId="3737" />
  <row Id="15489" PostId="12876" Text="@Joe. Ok. I am not sure I understand what you are saying here. Obviously, if a recipe calls for &quot;a pinch of salt&quot;, or &quot;650 grams of lemon juice&quot;, the method I described would be pretty dumb." CreationDate="2011-03-08T11:19:42.547" UserId="3756" />
  <row Id="15490" PostId="12927" Text="Oooops ... the two links are to the original latin!" CreationDate="2011-03-08T12:23:18.717" UserId="5186" />
  <row Id="15491" PostId="12876" Text="Okay ... so spooning flour will give more consistent weights for the same volume, so it's more precise ... but if the person writing the recipe used dip-and-sweep or dip-and-shake as their measurement style, you're going to be consistently inaccurate.  So I only had issue with your use of the term 'accurate' when it should've been 'precise'.  (sorry, I work with a bunch of scientists ... it's an issue when they claim that they have +/- 0.0001 precision, yet they have *no clue* what the accuracy is, so it might be +/- 10)" CreationDate="2011-03-08T13:09:48.717" UserId="67" />
  <row Id="15492" PostId="12926" Text="+1 what I was going to say" CreationDate="2011-03-08T13:44:02.990" UserId="2041" />
  <row Id="15493" PostId="12906" Text="+1 not over cooking" CreationDate="2011-03-08T13:49:41.033" UserId="2041" />
  <row Id="15494" PostId="12898" Score="1" Text="Don't pick these fugus from your yard, they might be of non-edible type or even be poisonous - unless you are a TRUE expert." CreationDate="2011-03-08T13:53:34.430" UserId="2041" />
  <row Id="15495" PostId="12876" Text="Yeah, ok, I see what you mean. You are right, the only thing that the &quot;spoon and level&quot; method will actually do is make the measurement more precise/consistent. Anyway, volumetric measurements for dry ingredients should be permanently banned from all recipes. Weighing stuff is the way to go. :)" CreationDate="2011-03-08T14:05:01.330" UserId="3756" />
  <row Id="15496" PostId="12583" Text="If I do see a fire sould I turn off the  self clean button?  And then just let it brn out? OR just leave it all alone?&#xD;&#xA;&#xD;&#xA;thanks" CreationDate="2011-03-08T14:05:14.543" UserId="5189" />
  <row Id="15497" PostId="5197" Text="This should be closed since it is about recipes. Please refer to the [FAQ](http://cooking.stackexchange.com/faq)." CreationDate="2011-03-08T15:22:57.487" UserId="4086" />
  <row Id="15498" PostId="12583" Text="@rosalie: As a very general fire safety rule I would always recommend shutting off the heat source if you see fire, although there's no guarantee that it will actually *stop* the fire (it probably won't). The most important thing is really to keep it contained; oven or microwave, don't open any doors until the fire is out." CreationDate="2011-03-08T15:40:09.677" UserId="41" />
  <row Id="15499" PostId="5197" Text="@Zombies: Questions on cookbooks and recipe *resources* (web sites, etc.) are fine in principle and we have a few of them, and this is certainly an obscure enough cooking topic to justify it being separate from the general cookbook list. The criteria for a recipe request is fairly straightforward; a question is considered to be one when the expected (or only) answers would be recipes. See also: [What types of recipe questions are allowed?](http://meta.cooking.stackexchange.com/q/728/41)" CreationDate="2011-03-08T15:44:57.020" UserId="41" />
  <row Id="15500" PostId="12926" Score="3" Text="In other words, cooking times are the exact opposite of optimized - they are approximate." CreationDate="2011-03-08T15:46:52.603" UserId="41" />
  <row Id="15501" PostId="12926" Score="5" Text="Even further, I usually find that cooking times on pasta are straight up wrong, potentially requiring more than twice the recommended time before even being al dente. There's a lot of underestimating going on to make sure you don't over cook the food, imo." CreationDate="2011-03-08T16:25:25.560" UserId="1259" />
  <row Id="15503" PostId="12886" Text="I know how a decent bread dough should feel. I look at the recipe as a guide, but what I rely on more is how things should feel and smell (and occasionally, taste). I'm not *that* experienced with baking, but it only takes a few goes to pick some of these things up. (Some take much longer though.) That's part of what knowing your ingredients means." CreationDate="2011-03-08T16:47:40.113" UserId="4983" />
  <row Id="15504" PostId="12933" Score="3" Text="In the US, we would probably call it a crepe." CreationDate="2011-03-08T16:50:28.410" UserId="4442" />
  <row Id="15505" PostId="12936" Score="2" Text="@Joe - glad I'm not the only one who has the less than ideal first pancake/crepe!" CreationDate="2011-03-08T17:47:26.043" UserId="1816" />
  <row Id="15506" PostId="12934" Text="Well, the first are made and the remaining batter has gone in the fridge. I had half the daughter's second one (she &quot;didn't like them&quot; after one and a half...oh well, means I get a taster :9) so we'll see how this evening's compare..." CreationDate="2011-03-08T17:57:11.087" UserId="1181" />
  <row Id="15507" PostId="12923" Text="Are you sure? I have read many sources debunking this quite pervasive myth for steak, so I am inclined to assume that it isn't true for liver either." CreationDate="2011-03-08T18:21:50.453" UserId="4638" />
  <row Id="15508" PostId="12939" Score="3" Text="But many dumplings don't have potatoes, and many noodles have something other than wheat." CreationDate="2011-03-08T19:10:18.960" UserId="1672" />
  <row Id="15509" PostId="12940" Text="As opposed to noodles, which are generally cooked by... boiling in water?" CreationDate="2011-03-08T19:10:53.467" UserId="1672" />
  <row Id="15510" PostId="12938" Score="3" Text="Sadly, there is ... [TC 34](http://www.iso.org/iso/iso_technical_committee?commid=47858) : &quot;Standardization in the field of human and animal foodstuffs, covering the food chain from primary production to consumption, as well as animal and vegetable propagation materials, in particular, but not limited to, terminology, ... &quot;" CreationDate="2011-03-08T19:29:49.787" UserId="67" />
  <row Id="15511" PostId="4816" Text="If numbers were directly correlated to width, then #12 would be inedible as #7 Spaghetti is already relatively wide..." CreationDate="2011-03-08T19:54:12.300" UserId="568" />
  <row Id="15512" PostId="8124" Text="I've only ever seen them in red, with a white tartan-like pattern." CreationDate="2011-03-08T19:56:45.920" UserId="568" />
  <row Id="15513" PostId="12934" Text="Yep, this worked nicely. Needed a quick re-mix as it came out the fridge as it had separated a little bit, but the final result was good!" CreationDate="2011-03-08T20:20:21.157" UserId="1181" />
  <row Id="15514" PostId="12944" Text="gnocchi don't have to contain eggs. nor do several other types of eastern european dumplings." CreationDate="2011-03-08T20:21:38.727" UserId="5130" />
  <row Id="15515" PostId="12934" Text="I'm pleased they worked out well, can't beat pancake day!" CreationDate="2011-03-08T20:41:19.350" UserId="5162" />
  <row Id="15516" PostId="6625" Text="I think yogurt is also common to extinguish a bit the fire, but none of the suggested will reduce the heat with 90% or 100% like the OP asked..." CreationDate="2011-03-08T21:02:08.157" UserId="3632" />
  <row Id="15517" PostId="12937" Text="And does this also apply to gnudi?" CreationDate="2011-03-08T21:06:29.747" UserId="5193" />
  <row Id="15518" PostId="12889" Text="I have to agree with nixy's answer, why don't you just go into the grocery store and ask customer service?  Without a picture I think it's very unlikely you're going to get an answer here.  It would only take 5 minutes next time you're in the grocery store to get an answer, wouldn't it?" CreationDate="2011-03-08T21:16:00.820" UserId="1236" />
  <row Id="15519" PostId="12933" Text="+1 For clarifying what a pancake is :-)" CreationDate="2011-03-08T21:38:32.577" UserId="3203" />
  <row Id="15520" PostId="12946" Text="Do you think that some marketing person guesses the cooking time?" CreationDate="2011-03-08T21:50:11.090" UserId="4697" />
  <row Id="15521" PostId="12940" Text="''Dumplings are cooked balls of dough. They are based on flour, potatoes, bread or matzoh, and may include meat, fish, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may be sweet or spicy. They can be eaten by themselves, in soups or stews, with gravy, or in any other way. While some dumplings resemble solid water boiled doughs, such as gnocchi, others such as wontons resemble meatballs with a thin dough covering.''http://en.wikipedia.org/wiki/Dumpling" CreationDate="2011-03-08T22:08:12.553" UserId="5162" />
  <row Id="15522" PostId="12946" Text="Based on a random selection from my store, YES. I assume the product manager tells them a time, but that will either be very approximate or they might get a formulae requiring the customer to know the power output of their cooking device, ambient room temperature, initial water temperature (height above sea level :-) ) etc which gets a little complex for the back of a packet" CreationDate="2011-03-08T22:39:57.150" UserId="3203" />
  <row Id="15523" PostId="12926" Text="@yossarian: Seriously?  I usually add about 1 minute to the package time but *doubling* it seems extreme." CreationDate="2011-03-08T22:51:19.407" UserId="41" />
  <row Id="15525" PostId="12945" Text="There's lots of factors involved with this. Was the chicken kept in a fridge/ (if so how cold?), How did you handle the chicken? How much salt did you use?" CreationDate="2011-03-08T22:00:03.557" UserId="5162" />
  <row Id="15526" PostId="12950" Score="3" Text="Do you know if it is 'food-grade' oil? If it isn't you shouldn't eat it as it may contain stabilisers which are not edible." CreationDate="2011-03-08T23:08:42.047" UserId="5162" />
  <row Id="15527" PostId="12952" Score="1" Text="Apple is high in pectin, so the apple core story may be using that." CreationDate="2011-03-09T00:02:04.893" UserId="1887" />
  <row Id="15528" PostId="12956" Text="Very appropriate to pull this back up on Pancake Day (or at least the hours after it)." CreationDate="2011-03-09T00:30:29.623" UserId="3432" />
  <row Id="15529" PostId="12936" Score="1" Text="@Joe: The English rarely make leavened pancakes, particularly not on pancake day.  If you say pancake to a British person, it means a slightly thicker format of a crepe, with lemon juice and sugar as a rule." CreationDate="2011-03-09T00:33:27.047" UserId="3432" />
  <row Id="15530" PostId="12933" Score="2" Text="That Delia recipe the BBC posted has been knocking about for 30-odd years, except they edited it.  It always used to say put the batter in the fridge, *before* adding the melted butter, for a few hours (at least half hour), and then add the melted butter right before cooking.  Always cook fresh." CreationDate="2011-03-09T00:35:48.773" UserId="3432" />
  <row Id="15531" PostId="12926" Text="@aaronut, maybe it's the brand? At least 3 people seem to agree with me. And it's not that I start with doubling, it's that I test and continue cooking till it's done. That just seems to be how long it takes." CreationDate="2011-03-09T01:22:47.223" UserId="1259" />
  <row Id="15532" PostId="48" Text="Exactly what I was going to suggest when I opened up this question! The #1 most useful book in my kitchen." CreationDate="2011-03-09T01:57:32.093" UserId="2158" />
  <row Id="15533" PostId="12949" Text="Great answer. Is it enough for the jam to reach 220°F or does it need to stay there a while?" CreationDate="2011-03-09T03:54:33.310" UserId="1549" />
  <row Id="15534" PostId="12936" Text="@justkt: the French always say that the first crepe is 'for the pan'; it often doesn't work out right. I take it as a point of pride that my first crepe in the pan is always good, as good as the last one (I usually have to make a dozen or more at a time)." CreationDate="2011-03-09T04:26:22.837" />
  <row Id="15535" PostId="12941" Text="This goes for all legumes. Beans, lentils. etc." CreationDate="2011-03-09T04:38:45.913" />
  <row Id="15536" PostId="12931" Score="1" Text="Growing my own is a very good idea which I hadn't thought about." CreationDate="2011-03-09T07:20:17.723" UserId="5184" />
  <row Id="15537" PostId="12953" Text="Agreed. I wouldn't touch it with a sterilised barge-pole. I've had food poisoning from chicken before: _not fun_." CreationDate="2011-03-09T09:07:24.070" UserId="4194" />
  <row Id="15538" PostId="12962" Text="But the sugar will never caramelize that way- until you boil out all the water and then you are back where you started." CreationDate="2011-03-09T13:31:21.117" UserId="2001" />
  <row Id="15539" PostId="12959" Text="Excellent suggestions- increasing the surface area of the sugar to make it dissolve faster. I think this requires some experimenting to see if they will save effort." CreationDate="2011-03-09T13:35:10.833" UserId="2001" />
  <row Id="15540" PostId="6079" Text="+1, this is common sense. You could say that all water is rainwater -- just some of it was rain more recently." CreationDate="2011-03-09T14:38:31.573" UserId="4214" />
  <row Id="15541" PostId="12962" Text="If the water was added gradually as the sugar caramelised it should be possible to get a very liquid caramel. Most caramel calls for some water to be added to the sugar before you start to heat it anyway, it's just a matter of slowly increasing that so the sugar dissolves but still caramelises." CreationDate="2011-03-09T14:43:25.067" UserId="4194" />
  <row Id="15542" PostId="12943" Text="I'm sensing a regional language divide here. In the UK, noodle normally refers to Japanese/Chinese noodles. We might occasionally refer to spaghetti or tagliatelle as noodles, although it would not be normal. Anything not that shape, we would not. I get the impression that in the US, something like farfalle might be called a noodle." CreationDate="2011-03-09T14:48:27.650" UserId="4214" />
  <row Id="15543" PostId="12963" Text="It's the flavor rather than the consistency that the caramelization improves." CreationDate="2011-03-09T14:49:00.570" UserId="4442" />
  <row Id="15544" PostId="12962" Text="I had never added water before caramelizing, but I see that you are right and several recipes call for small amounts. I will try that next time." CreationDate="2011-03-09T14:50:35.703" UserId="4442" />
  <row Id="15545" PostId="12787" Text="I think both of these are old wives' tales. Heston Blumenthal's cookbook details some experiments he did on the matter." CreationDate="2011-03-09T14:56:04.310" UserId="4214" />
  <row Id="15546" PostId="12776" Text="@orbling &quot;barely palatable&quot; is subjective of course. Many of us have trained our palates to demand salt, but it's possible to untrain your palate, and if you have kids, to avoid training them that way in the first place. My grandparents demanded huge amounts of salt. I'm down to a scant half-teaspoon in two portions of rice." CreationDate="2011-03-09T14:58:01.020" UserId="4214" />
  <row Id="15547" PostId="12949" Score="2" Text="@chris the temperature is a function of how much water is in the jam. The less water there is, the higher the boiling point. So you are effectively using the thermometer to gauge how much water is left in your jam. You need to take it off the boil *as soon as* it reaches the right temperature, because if it gets any hotter, your jam will end up thicker." CreationDate="2011-03-09T15:05:26.900" UserId="4214" />
  <row Id="15548" PostId="12949" Score="1" Text="I'd add - just like oven thermometers and meat thermometers, sugar thermometers are pretty cheap and provide a way to get reliable, repeatable, foolproof results." CreationDate="2011-03-09T15:06:41.750" UserId="4214" />
  <row Id="15549" PostId="950" Text="And the solution? A meat thermometer." CreationDate="2011-03-09T15:12:30.113" UserId="4214" />
  <row Id="15550" PostId="12776" Text="@slim: Well I guess it's subjective, not everything requires salt, but some of the foods we eat, particularly in that category are exceptionally bland without enhancers like salt.  Not sure what your portion size is, but I would guess I add about 4 tsps to 250ml of dried rice." CreationDate="2011-03-09T15:26:17.227" UserId="3432" />
  <row Id="15551" PostId="9349" Text="Yeah, for best results, buy all your spices whole, roast (a few mins in a frying pan -- you'll smell when it's right), then grind. An electric grinder is worth it if you do this a lot. Using ready-ground spices is a lot less work, but you can definitely taste the difference." CreationDate="2011-03-09T15:37:26.747" UserId="4214" />
  <row Id="15552" PostId="12776" Text="@orbling Yes, for me that's loads. I put half a teaspoon for about 170ml of dried rice. That's with the absorption cooking method, so all the salt ends up in the rice. I suggest that salt masks the actual flavour of the food -- but you get used to the salt, so you taste through it." CreationDate="2011-03-09T15:42:40.017" UserId="4214" />
  <row Id="15553" PostId="12776" Text="@slim: Agreed, but up to a point.  Good rice, like basmati, has quite a nice flavour.  New potatoes, or dried pasta or some of the blander rice is not far from flavourless.  Yes, it is a lot of salt, using the absorption method, I'm on the opposite end of the spectrum." CreationDate="2011-03-09T15:46:20.963" UserId="3432" />
  <row Id="15554" PostId="12941" Text="This is true, though not &quot;fully&quot; cooked, near the end of cooking, so the salt has some penetration, just not early when they will toughen." CreationDate="2011-03-09T15:47:53.613" UserId="3432" />
  <row Id="15555" PostId="12960" Text="I've seen panna cotta recipes with carrageenan as well, although gelatin is much easier to find." CreationDate="2011-03-09T15:50:20.333" UserId="41" />
  <row Id="15556" PostId="12971" Text="Fenugreek seeds should always be roasted or fried, but then most spices benefit from this.  I tend to think of them like other larger aromatics in mixes, take them out or avoid them if used whole." CreationDate="2011-03-09T15:51:15.277" UserId="3432" />
  <row Id="15557" PostId="12950" Text="I can check when I get home, I am pretty sure it is, and is probably why the bath stuff didn't turn out. Most sites that come up suggest taking a certain number of drops internally as a remedy but I'm not interested in doing that." CreationDate="2011-03-09T15:54:08.910" UserId="1675" />
  <row Id="15558" PostId="12920" Text="The the instructions on the box of &quot;ordinary&quot; British teabags in my kitchen say to steep for 5 minutes in freshly boiled water. If you do this, it's disgusting." CreationDate="2011-03-09T16:09:33.037" UserId="4214" />
  <row Id="15559" PostId="12921" Text="The way the Japanese make iced tea is to steep the leaves in cold water, in the fridge, for a day or more. This works for ordinary tea, Earl Grey etc. as well as for green tea. So steeping after the water goes cold definitely has an effect." CreationDate="2011-03-09T16:11:27.173" UserId="4214" />
  <row Id="15560" PostId="12826" Text="In Britain, beet is produced locally and cane is not. So you'd choose beet for reasons of patriotism, or concern for food-miles, etc." CreationDate="2011-03-09T16:18:15.437" UserId="4214" />
  <row Id="15561" PostId="12943" Text="@slim: You make an interesting observation about the divide over what is a 'noodle'. How would you categorize farfalle?" CreationDate="2011-03-09T17:12:29.997" UserId="3096" />
  <row Id="15562" PostId="12943" Text="@fbrereto Farfalle is a type of pasta. In the UK, you'd refer to it as a &quot;pasta shape&quot; or more usually, just &quot;pasta&quot;. Same goes for macaroni, rigatoni, penne, radiatore -- all those pastas that are not noodle shaped." CreationDate="2011-03-09T17:19:13.080" UserId="4214" />
  <row Id="15563" PostId="12498" Score="1" Text="@Chad - I suppose either way would work.  Another way would be to remove some undesirable part of the chicken (like the neck) before brining, brine the remaining tasty parts, and then cook everything together.  Comparing measurements of both should give you some empirical data." CreationDate="2011-03-09T17:53:04.430" UserId="4733" />
  <row Id="15564" PostId="12977" Score="2" Text="Oil or fat will float to the *top* of the pot because it is less dense than water.  This won't help with food items burning on the bottom." CreationDate="2011-03-09T18:08:37.293" UserId="41" />
  <row Id="15565" PostId="12834" Score="1" Text="I think the question is useful and beneficial &amp; shouldn't be closed. You cook rice (cooking related).. what do you with the leftover? If there are many potential answers then make it a wiki instead of killing the question." CreationDate="2011-03-09T18:11:47.800" UserId="5199" />
  <row Id="15566" PostId="10237" Text="Maybe, if we all pitch in a few dollars, we can buy one of those machines and spread the joy." CreationDate="2011-03-09T18:18:56.080" UserId="1832" />
  <row Id="15567" PostId="12978" Score="1" Text="I think the only people who would be able to answer this in the very general sense that you've asked it are the producers.  However, I'm sure there are many of us who could confirm or deny the validity of a *specific* science segment, if you happen to remember any." CreationDate="2011-03-09T18:26:14.420" UserId="41" />
  <row Id="15568" PostId="12943" Text="@Slim Although noodle would typically be applied to elongated pastas, it seems unlikely that in the US farfalle, manicotti, or macaroni, etc would be referred to as 'noodles'. It seems likelier that the catch-all 'spaghetti' would be used to refer to those non-noodles before 'noodle' would be. Pasta is definitely preferred in the US." CreationDate="2011-03-09T18:28:54.557" UserId="15" />
  <row Id="15569" PostId="12978" Score="2" Text="I don't really see how this is topical to the site in its current form." CreationDate="2011-03-09T18:40:03.033" UserId="60" />
  <row Id="15570" PostId="12960" Text="Love the idea of a savory panna cotta. I may have to try that." CreationDate="2011-03-09T18:40:24.580" UserId="1259" />
  <row Id="15571" PostId="12936" Text="@daniel, surely that's just a matter of the pan being the right temp, no? I'd imagine if it's too hot, the batter cools it down and if it's not hot enough, it continues to heat while the first one cooks. So by #2, everything is the proper temp. If it's the proper temp to begin with, then the first one should be fine. I can't think of any other reason the first one would fail." CreationDate="2011-03-09T18:47:37.723" UserId="1259" />
  <row Id="15572" PostId="12826" Text="@slim, my economics professor described buying more expensive domestic products as &quot;misguided charity&quot; rather than patriotism.  :)" CreationDate="2011-03-09T18:48:43.773" UserId="1776" />
  <row Id="15573" PostId="12936" Text="@orbling, preferably with a little Tiptree Raspberry Jam. The US supermarkets have started carrying more and more English stuff (yay for Smarties, Penguins, and Branston), but the Tiptree is still elusive. Nothing else is quite the same. :(" CreationDate="2011-03-09T18:50:17.333" UserId="1259" />
  <row Id="15574" PostId="12701" Text="@daniel, strong alkaline solutions turn fat into soap (see saponification), which is probably why we don't cook with them in general." CreationDate="2011-03-09T19:18:37.747" UserId="1776" />
  <row Id="15575" PostId="12936" Text="@yossarian: Well the jam inclusion is a known variant, but not as usual.  I say that, but these days, so many people go the chocolate spread route.  Wilkins &amp; Sons definitely need to push the US market then - the US importer follows, badger them: Source Atlantique Inc, 140 Sylvan Avenue, Englewood Cliffs, NJ 07632 - T:1-201-947-1000" CreationDate="2011-03-09T19:28:09.620" UserId="3432" />
  <row Id="15576" PostId="12978" Text="Hi CW, I closed this as off topic, as it really relates more to production technique on a TV show than food at this point. As Aaronut suggests, there are some interesting questions here about specific examples which we would be happy to answer. You can edit the question or just ask a new one if you'd like to explore some specific techniques discussed by the show." CreationDate="2011-03-09T20:15:11.333" UserId="1259" />
  <row Id="15577" PostId="3646" Text="Interestingly enough, BPA and PVC (the phthalates in PVC are great for scares) aren't in brand-name Saran Wrap or Ziploc products." CreationDate="2011-03-09T20:16:54.750" UserId="1816" />
  <row Id="15578" PostId="12988" Text="thanks for the help!" CreationDate="2011-03-09T21:03:59.747" UserId="5218" />
  <row Id="15579" PostId="12977" Score="1" Text="You're probably right. It's just I always cook it with meat and it never sticks, hence my advice." CreationDate="2011-03-09T21:37:34.590" UserId="5060" />
  <row Id="15581" PostId="12982" Score="2" Text="I would think choosing not to remove it depends on the size of the shrimp.  I really wouldn't want to eat the vein from a large shrimp." CreationDate="2011-03-09T23:20:13.917" UserId="3492" />
  <row Id="15583" PostId="12992" Text="I suggest also taking a look at our questions tagged [food-safety](http://cooking.stackexchange.com/questions/tagged/food-safety). We've amassed a great number of quality Q&amp;A on this topic." CreationDate="2011-03-10T01:10:13.347" UserId="60" />
  <row Id="15584" PostId="12926" Text="@yossarian: I agree, I always find the timing on pasta packets to be far under, no matter how vigorous the boil." CreationDate="2011-03-10T02:00:17.983" UserId="3432" />
  <row Id="15585" PostId="12701" Text="not quite the same thing as 'breaks down', however (and alkalinity at that concentration would be pretty darn hard to find in food, I think)." CreationDate="2011-03-10T02:49:45.613" />
  <row Id="15586" PostId="12960" Text="Any gelling agent will work. Use the right agent and you can even serve it hot..." CreationDate="2011-03-10T02:50:51.430" />
  <row Id="15588" PostId="12920" Text="@slim Refer to http://cooking.stackexchange.com/questions/12924/are-commercial-foods-adjusted-for-integer-cooking-times/12946#12946" CreationDate="2011-03-10T03:14:09.580" UserId="3203" />
  <row Id="15589" PostId="12981" Text="+1 Nice answer but i disagree with the note about sauteing the rice. The sauteing will actually crack the grain thus allowing the starch inside to leak out and cause for more clumping rather than less. Though the process does make for a nicer pilaf." CreationDate="2011-03-10T04:08:55.740" UserId="1906" />
  <row Id="15590" PostId="12946" Score="1" Text="The initial temperature should be 100°, aka `boiling`. That's why you cook with boiling water: So you have a nearly constant experience." CreationDate="2011-03-10T04:25:34.447" UserId="5188" />
  <row Id="15591" PostId="12974" Text="Your product talks about 11-13 minutes? My pasta always needs 6-8 Minutes, if you believe the pack." CreationDate="2011-03-10T04:28:10.730" UserId="5188" />
  <row Id="15593" PostId="12993" Text="So.. the [USDA guidelines](http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307) state that 2 seconds at 74°C will kill 99.9999% of salmonella or e. coli.  So 4 seconds will kill an additional 99.9999% of the remaining 0.0001% of the original billion, leaving 0.0000001%. After 10 seconds, there will remain only 0.0000000000000001% of the original numbers.  Even if there were a trillion bacteria to begin with, that's only leaving a ten-thousandth of a bacteria, which seems pretty safe.  …" CreationDate="2011-03-10T05:10:33.360" UserId="3627" />
  <row Id="15594" PostId="12993" Text="… (continued) So assuming that botulism is not a possibility, which I understand is the case unless there's been some anaerobic fermentation happening, is there really a risk in eating thoroughly cooked meat?  Assuming that &quot;thoroughly cooked&quot; means &quot;cooked for long enough at a high enough temperature to kill enough bacteria to reduce their numbers below the danger threshold&quot;.  I guess this is really a question of how high the numbers of bacteria can really rise: if there can potentially be a googol of salmonella on a chicken breast, it would take a while to kill them all off." CreationDate="2011-03-10T05:12:53.047" UserId="3627" />
  <row Id="15595" PostId="12995" Score="1" Text="Have you also removed/replaced butter in the batter?" CreationDate="2011-03-10T05:16:27.633" UserId="1687" />
  <row Id="15596" PostId="12993" Text="* Note that the math used in these comments is not to scale.  I'm erring on the side of safety though, unless I've got things mixed up." CreationDate="2011-03-10T05:16:44.713" UserId="3627" />
  <row Id="15597" PostId="12993" Text="Whoops, just looked at the charts on that link again.  So for the heat-resistant varieties, it's 2 minutes (at 70°C) rather than 2 seconds (at 74°C).  Still, 10 minutes is not an unreasonable amount of time, at least not for something that's being slow cooked and won't have its outside charred while the internal temperature is being maintained." CreationDate="2011-03-10T05:33:16.587" UserId="3627" />
  <row Id="15598" PostId="12993" Score="1" Text="@intuited you can use heat to kill off like you are talking about, but there are a lot of different bacteria and botulism isn't the only one that produces toxins while it's growing.  Most importantly, bacteria breaks down the meat, which can be good (dry aging), but if you do it wrong you end up with rotted terrible meat.  That said, if you make sure that it is cooked to 250 F (121 C) for at least fifteen minutes, you will have killed all possible bacteria.  However any meat cooked to that temp is going to be shoe leather, you can eat it, but you aren't going to like it very much." CreationDate="2011-03-10T05:55:47.547" UserId="446" />
  <row Id="15599" PostId="12995" Score="2" Text="are you just trying to leave out the dairy altogether? or do you only want to use almond milk? Soymilk cooks much closer to real milk in this application although it's not a one for one replacement." CreationDate="2011-03-10T06:07:36.853" UserId="446" />
  <row Id="15600" PostId="12946" Text="Some people cook from cold. No idea why. Seems to work for them?" CreationDate="2011-03-10T09:38:39.603" UserId="3203" />
  <row Id="15601" PostId="12873" Text="Thanks sarge_smith, I'll give those tips a try next time!" CreationDate="2011-03-10T09:52:37.027" UserId="5148" />
  <row Id="15602" PostId="5554" Score="1" Text="Btw. Yoghurt will most likely not do the trick. The most similar things you'll find to quark are &quot;fromage frais&quot;, curd cheese, cottage cheese (even though the texture is very different) or the Eastern European &quot;twarog&quot;. Sometimes it's also labelled &quot;baking cheese&quot;. As a German ex-pat, I have acquired quite a skill to track down quark in the UK for example (Can be found in any bigger ASDA/Tesco and about every Polish Shop). It's really healthy and very popular among athletes or body-builders as it offers very high amounts of protein with almost no fat." CreationDate="2011-03-10T11:15:26.480" UserId="5229" />
  <row Id="15603" PostId="12949" Text="I agree with 'slim', it's best to wait until it's just at the right temperature" CreationDate="2011-03-10T12:17:06.707" UserId="5162" />
  <row Id="15604" PostId="12826" Text="it's not typically more expensive though." CreationDate="2011-03-10T13:02:03.467" UserId="4214" />
  <row Id="15605" PostId="5554" Text="@Jules thanks for the update" CreationDate="2011-03-10T13:04:25.647" UserId="373" />
  <row Id="15606" PostId="8192" Text="an intriguing comment, from a sociological perspective..." CreationDate="2011-03-10T13:28:57.030" UserId="4777" />
  <row Id="15607" PostId="12921" Text="@slim: The steeping has an effect, naturally. I meant that there was no point in drinking the tea by the time it's cold. Making iced tea is a separate subject entirely." CreationDate="2011-03-10T13:53:29.990" UserId="611" />
  <row Id="15608" PostId="8192" Text="@doug, Ha. Another way of putting it would be that I live downtown and the asian grocery stores are in the suburbs. I don't go *anywhere* 45 mins from my house." CreationDate="2011-03-10T14:40:47.220" UserId="1259" />
  <row Id="15609" PostId="13002" Text="I know most are gray, but this is a pale gray throughout the patty, with just some random brown spots. Which is why I'm presuming that a higher pan temperature would change that, but it hadn't." CreationDate="2011-03-10T15:32:10.263" UserId="5232" />
  <row Id="15610" PostId="12999" Text="do you clean the pan immediately?  Or do you let it sit till you are done with your porridge then clean it?" CreationDate="2011-03-10T15:38:31.933" UserId="210" />
  <row Id="15611" PostId="13001" Text="Got any pictures of the gray burgers?" CreationDate="2011-03-10T15:40:58.330" UserId="814" />
  <row Id="15612" PostId="13000" Text="I've tried porridge with both thick and thin-based pans, and it sticks every time.  I find it's never a problem for cleaning as long as you soak the stuck bits for at least 1 hour with cold water.  You end up able to lift off an entire sheet of starchy, oaty residue.  Quite fun really!" CreationDate="2011-03-10T15:41:28.260" UserId="2939" />
  <row Id="15613" PostId="13002" Text="Just a thought - have you tried patting them dry with kitchen paper before cooking? You want them to fry/grill rather than boil in their own juice." CreationDate="2011-03-10T15:42:13.913" UserId="4214" />
  <row Id="15614" PostId="13002" Text="I usually use wax paper to flatten them before cooking, but I haven't tried just forcing them dry. I'll try that next time I cook." CreationDate="2011-03-10T15:46:17.583" UserId="5232" />
  <row Id="15615" PostId="13000" Text="The microwave may not stick, but I tend to use the stove, since every time I try to make oatmeal in the microwave, it bubbles over, and I end up cleaning the microwave of thick, goopy porridge." CreationDate="2011-03-10T15:57:24.360" UserId="1887" />
  <row Id="15616" PostId="13001" Text="What spices do you use? That might help with flavor." CreationDate="2011-03-10T15:57:50.943" UserId="1887" />
  <row Id="15617" PostId="13000" Text="@Martha that's a matter of learning the right power and timing -- or using a bigger container. Those pre-packaged microwave porridge sachets contain stabiliser to prevent boiling over." CreationDate="2011-03-10T16:01:25.613" UserId="4214" />
  <row Id="15618" PostId="12998" Score="1" Text="While I agree that soy milk is probably a better choice, the question did specifically ask how to improve the results with almond milk, not for other substitutions.  Generally those types of responses get posted as comments." CreationDate="2011-03-10T16:29:23.477" UserId="41" />
  <row Id="15619" PostId="12993" Text="@sarge_smith: Any specifics on what bacteria toxins I might encounter?  Could they kill me, or just make me unpleasant to be around for a few days?" CreationDate="2011-03-10T16:46:07.970" UserId="3627" />
  <row Id="15620" PostId="13004" Text="I agree on the broiler approach.  I love my broiler.  (and to make things more interesting, other countries call it a grill)" CreationDate="2011-03-10T17:15:37.637" UserId="67" />
  <row Id="15622" PostId="13009" Score="1" Text="Very informative, thank you.   So I guess that while the cow is still alive, its antibodies would be limiting the numbers of *e. coli* and cleaning out the toxins that it is immune to?  Otherwise, there wouldn't be any difference between leaving the meat out at room temperature and leaving the cow out at room temperature before slaughtering it.  —————— Also, see my comments on hobodave's answer for some more questions about the 99.9*% per amount of time kill ratio at a given temperature." CreationDate="2011-03-10T18:28:02.967" UserId="3627" />
  <row Id="15623" PostId="13009" Text="@intuited: I really don't know what you're getting at.  Most bacterial contamination does not come from the animal itself, it comes from the processing.  If you're running your own farm and slaughtering your own animals then you don't really have to worry about a lot of this." CreationDate="2011-03-10T18:56:32.773" UserId="41" />
  <row Id="15624" PostId="13009" Text="Also @intuited, do keep in mind that bacteria grow exponentially (at least until they run out of food), so you would need to exponentially increase your cooking times as well - assuming that were actually enough (which it likely isn't)." CreationDate="2011-03-10T18:59:22.067" UserId="41" />
  <row Id="15625" PostId="12993" Text="@intuited: Your first comment neglects the fact that the bacteria that survived the first &quot;wave&quot; of heat did so because they were particularly heat-resistant. Thus there is no guarantee that another 2 seconds would kill the same proportion. I imagine its quite likely much less. I also imagine that its quite possible that given a large enough sample there is some subset that could survive for a remarkably long time at 74 C. Anyway, this is entering the realm of microbiology which is not my area of expertise." CreationDate="2011-03-10T20:12:16.080" UserId="60" />
  <row Id="15626" PostId="13009" Text="@Aaronut: If heat really does kill a given percentage (e.g. 99.9999%) of all bacteria every so many seconds, then this implies a direct relationship between the time bacteria have to grow and the time it takes to kill them off.  E.G. suppose that cooking for 2 seconds kills 10% of the bacteria, and that bacteria multiply tenfold every minute.  If there are 10 bacteria when I take the meat out of the fridge, then after 6 minutes there will be 10⁶ bacteria.  If there are 10⁶ when I start cooking, then after 2 seconds there will be 10⁵; 2 seconds after that there will be 10⁴; and so on." CreationDate="2011-03-10T20:23:16.893" UserId="3627" />
  <row Id="15627" PostId="13009" Text="@Aaronut: That's assuming that the surviving bacteria are not doing so due to higher heat resistance." CreationDate="2011-03-10T20:23:52.573" UserId="3627" />
  <row Id="15628" PostId="13009" Text="@Aaronut: I don't have to worry about it unless there's a possibility that my living cattle have been exposed to *e. coli*, which they can carry without symptoms." CreationDate="2011-03-10T20:26:37.390" UserId="3627" />
  <row Id="15629" PostId="12993" Text="@hobodave: I was going by [what you said](http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307): &quot;For any given temperature the proportion of bacteria killed is constant. 1/6th the time kills 90%, 1/3rd kills 99%, 1/2 kills 99.9% etc.&quot;  Though I guess it doesn't really imply that 2x the time kills 99.99999% (or whatever).  I guess I'll have to find microbiology.stackexchange.com." CreationDate="2011-03-10T20:27:58.107" UserId="3627" />
  <row Id="15630" PostId="13010" Score="1" Text="That will depend on the total volume of the ingredients, and the type of ingredients. For example, if you were making a 3 quart water based soup, it would be fine, but if you were boiling something with milk or cream, you might have to worry more about overflow. Can you tell us more about the recipe?" CreationDate="2011-03-10T20:34:58.243" UserId="4442" />
  <row Id="15631" PostId="13012" Score="6" Text="It also turns very bitter when burnt." CreationDate="2011-03-10T20:42:01.483" UserId="60" />
  <row Id="15632" PostId="13012" Text="@hobodave: I noticed!" CreationDate="2011-03-10T21:11:06.603" UserId="4697" />
  <row Id="15634" PostId="13009" Text="@intuited: The math here is not as simple as you seem to be suggesting.  See [Thermal death time](http://en.wikipedia.org/wiki/Thermal_death_time) for how this actually works.  And keep in mind that there are many heat-resistant strains of bacteria that can survive far longer than 2 seconds (up to 2 minutes). There are also multiple-site and multiple-hit/multiple-target theories suggesting that is quite a bit more complicated than even the relatively simple aforementioned model." CreationDate="2011-03-10T21:20:28.403" UserId="41" />
  <row Id="15635" PostId="12962" Text="The water added before caramelizing in some recipes is just to help conduct heat as the sugar melts (to avoid burning the sugar). It is gone by the time the sugar reaches 213°F." CreationDate="2011-03-10T21:25:40.117" UserId="160" />
  <row Id="15636" PostId="13005" Text="Good tips and a good article, thanks." CreationDate="2011-03-10T21:29:40.813" UserId="4697" />
  <row Id="15637" PostId="5199" Text="I realized I gave the same recommendation! It's a cool resource to have online." CreationDate="2011-03-10T21:36:26.613" UserId="5027" />
  <row Id="15638" PostId="13020" Text="Thanks, I'll try some salt with the next meal. (Also: I did not intend to burn the garlic.)" CreationDate="2011-03-10T21:45:58.633" UserId="4697" />
  <row Id="15639" PostId="12995" Text="@sarge_smith I just happen to have almond milk in the fridge and no dairy milk." CreationDate="2011-03-10T21:57:25.347" UserId="3310" />
  <row Id="15640" PostId="12995" Text="@overslacked - I'm still using butter in the batter, if I switched to oil I can switch to sesame, olive, or canola." CreationDate="2011-03-10T21:58:17.030" UserId="3310" />
  <row Id="15641" PostId="13013" Text="Can you be more specific as to the type of soup?  A pureed vegetable soup is going to be a lot different from a chicken noodle soup made from stock, for example." CreationDate="2011-03-10T22:00:40.477" UserId="41" />
  <row Id="15643" PostId="12738" Text="@CWHoleman: You can definitely search for ingredients. It's just a little quirky in the way it tries to auto-detect whether you want the dish or the ingredient, so queries like &quot;tomato sauce&quot; that have a lot of recipes might be problematic. It's still a valuable resource for more common ingredients." CreationDate="2011-03-10T22:11:55.367" UserId="41" />
  <row Id="15644" PostId="13013" Text="@Aaronut: This specific case is a minestrone with tomatoes, pasta, Savoy cabbage, celery and carrots. If you could give general advice based on the kind of soup, I'd be very happy." CreationDate="2011-03-10T22:24:17.350" UserId="4697" />
  <row Id="15645" PostId="2697" Text="Baking powder &amp; soda aren't really spices and herbs, but I'd add yeast as a baking essential." CreationDate="2011-03-10T22:40:55.683" UserId="160" />
  <row Id="15646" PostId="1717" Text="Also note that there are two, possibly three things that plastic wrap may be made from: PVC, PE (polyethylene), and possibly PP (polypropylene). I believe most of the leaching concerns have been from PVC-based plastic wrap." CreationDate="2011-03-10T23:05:59.420" UserId="160" />
  <row Id="15647" PostId="13020" Text="Salt also works to reduce the bitterness in coffee. See this question: http://cooking.stackexchange.com/questions/9292/does-putting-salt-in-coffee-really-remove-bitterness" CreationDate="2011-03-10T23:37:03.193" UserId="1887" />
  <row Id="15648" PostId="13020" Score="2" Text="@Tim Nordenfur: Burnt tends to impart bitter." CreationDate="2011-03-11T00:33:15.223" UserId="3432" />
  <row Id="15649" PostId="666" Text="Yes to Vicky's recipe--that sounds divine! For ganache you can flavor it up a bit by adding a fresh ground spice to the ganache. For example, cardamom is an unexpected by highly complimentary flavor to chocolate." CreationDate="2011-03-10T21:18:38.327" UserId="5027" />
  <row Id="15650" PostId="13027" Score="2" Text="Hi Omri. Could you clarify _what specific_ additives you are referring to? There are a great many additives." CreationDate="2011-03-11T05:04:00.193" UserId="60" />
  <row Id="15651" PostId="13025" Score="1" Text="I agree with the entire paragraph about the Cuisinart with the prefrozen bowl.  I have the same model and the same great experience with it.  Wouldn't trade it for anything.  Look for the special package they have that comes with two bowls, it was on a nice sale where the second bowl was essentially free - great to be able to make a &quot;normal&quot; kind (strawberry, chocolate) for certain people and something crazy (chunky monkey) for myself and the more adventurous when we have a dinner night." CreationDate="2011-03-11T05:09:21.750" UserId="1236" />
  <row Id="15652" PostId="11923" Score="1" Text="dextrose is glucose." CreationDate="2011-03-11T08:36:24.823" UserId="5014" />
  <row Id="15653" PostId="12999" Text="I always add a bit of water to it afterwards and leave it so it's ready to cook after work." CreationDate="2011-03-11T08:54:29.253" UserId="5162" />
  <row Id="15654" PostId="13000" Text="I've always found it to stick worse in microwaves for some reason. I also use a thick bottomed pan (although I'm sure I could find a thicker one)." CreationDate="2011-03-11T08:55:22.543" UserId="5162" />
  <row Id="15656" PostId="13031" Score="1" Text="Thanks. Is there a particular reason to use cornflour instead of ordinary flour?" CreationDate="2011-03-11T09:51:06.107" UserId="5241" />
  <row Id="15657" PostId="13031" Score="1" Text="Cornflour works faster, and I find it gives a smoother, less floury taste.  Whisk or stir constantly as you add it though, otherwise you'll end up with lumps." CreationDate="2011-03-11T09:57:22.890" UserId="2939" />
  <row Id="15658" PostId="13035" Text="Welcome to the site Gaurav. Unfortunately [general shopping recommendations](http://blog.stackoverflow.com/2010/11/qa-is-hard-lets-go-shopping/) are not appropriate topics here. You haven't provided any objective criteria that you are looking for, in fact the opposite. I suggest browsing amazon and reading the user reviews there for shopping recommendations of the type you are looking for." CreationDate="2011-03-11T10:40:24.467" UserId="60" />
  <row Id="15659" PostId="13035" Score="1" Text="You can also read [this very excellent question](http://cooking.stackexchange.com/q/6145/60) which does explain what to look for in a scale." CreationDate="2011-03-11T10:41:53.710" UserId="60" />
  <row Id="15660" PostId="13027" Text="@Aaronut Isn't this off-topic as in &quot;General health and diet issue&quot;" CreationDate="2011-03-11T10:59:51.277" UserId="3203" />
  <row Id="15661" PostId="13028" Score="1" Text="In Israel, gelatin is used regularly. It can be kosher if it's made from kosher animals. Aside form that, I've definitely eaten kosher foods that had Xanthan, Agar, Guar, Lecithin and Pectin in them." CreationDate="2011-03-11T11:00:32.850" UserId="611" />
  <row Id="15662" PostId="13031" Score="1" Text="Cornflour, is not a 'flour' it is the processed starch from corn meal. While wheat or corn meal flour will thicken sauces, you need a lot more product to get the same thickening level, and this will effect taste and quality" CreationDate="2011-03-11T11:16:36.817" UserId="3203" />
  <row Id="15663" PostId="13027" Score="1" Text="@TFD: No. Kosher food is a well defined category of food. Food is either kosher, or it isn't. This is a perfectly valid question to ask, albeit it could be worded better. If you feel this warrants a more thorough discussion please start a meta topic." CreationDate="2011-03-11T11:22:43.567" UserId="60" />
  <row Id="15664" PostId="13035" Text="Well, I did specify that the scale should be accurate and long lasting. That's the only thing I'm looking for. I couldn't find any good products on Amazon based on customer ratings which is why I posted here. I think other users would have found this question useful too." CreationDate="2011-03-11T11:26:40.750" UserId="5245" />
  <row Id="15665" PostId="13035" Text="I appreciate that you feel your question would be useful to others, but as explained in the first link I provided we are not here to provide shopping recommendations. We _can_ tell you what to look for when purchasing a scale, which has been done quite well in the second link I provided." CreationDate="2011-03-11T11:33:12.137" UserId="60" />
  <row Id="15666" PostId="13035" Score="1" Text="[Here is another example](http://cooking.stackexchange.com/q/13024/60) of a well asked &quot;product recommendation&quot; question. Note that Joe doesn't ask what model/brand to buy, but instead he seeks to learn how to evaluate ice cream makers to make his own decision." CreationDate="2011-03-11T11:36:35.050" UserId="60" />
  <row Id="15667" PostId="13033" Text="Thanks for the clarification on sucrose." CreationDate="2011-03-11T11:51:05.567" UserId="5014" />
  <row Id="15668" PostId="13029" Score="4" Text="I have no idea how salt would do anything other than make your sauce more salty.  I wouldn't expect it to affect the viscosity at all." CreationDate="2011-03-11T12:21:52.100" UserId="4504" />
  <row Id="15669" PostId="13029" Text="Are you cooking it long enough, it can take a while to thicken" CreationDate="2011-03-11T12:27:18.367" UserId="2391" />
  <row Id="15670" PostId="13003" Text="The reverse sear method of which you speak is vastly underrated. It allows you to render enough fat out of the meat so that when you sear it, you have a dry enough pan to allow a Maillard process to take place." CreationDate="2011-03-11T12:37:34.267" UserId="2832" />
  <row Id="15672" PostId="13024" Score="2" Text="Semi-related Tip: check out your local thrift stores and garage sales before buying a new one. Ice cream makers are like fondue pots and pasta rollers; people often get them as gifts or thinking they'll use them and then don't, so you can find like-new ones at bargain prices." CreationDate="2011-03-11T12:57:22.597" UserId="4504" />
  <row Id="15673" PostId="13031" Score="1" Text="What the UK calls cornflour, the US calls cornstarch.  (corn flour in the US is frequently a finer grind of cornmeal, used for making tamales and the like) see http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca" CreationDate="2011-03-11T13:38:33.030" UserId="67" />
  <row Id="15674" PostId="13028" Text="Would gelatin made from kosher animals be fleishig (meaty)? I'd assume so, but is it?" CreationDate="2011-03-11T14:55:38.333" UserId="4198" />
  <row Id="15675" PostId="12787" Text="Harold McGee provides scientific justifications for both in On Food and Cooking. And certainly for #2, vegetables have some salt content higher than water, and it follows that boiling them will pull the salt out of them. It's pickling in reverse." CreationDate="2011-03-11T16:21:53.857" UserId="4341" />
  <row Id="15676" PostId="13027" Score="1" Text="@TFD: As hobodave says, the kashrut laws are well within the problem domain of any cook required to prepare kosher food.  It's analogous (and actually very similar in content) to a question about whether or not an ingredient is OK for vegetarian or vegan cooking. It's a subject area of food preparation, not dietetics." CreationDate="2011-03-11T16:37:01.020" UserId="41" />
  <row Id="15677" PostId="13028" Text="@Carmi: Hence my qualifier *&quot;...unless it specifically says that it is.&quot;*  I don't think you can find genuine kosher gelatin outside Israel and maybe New York City; most &quot;Ko-Jel&quot; is actually something else entirely." CreationDate="2011-03-11T16:38:20.597" UserId="41" />
  <row Id="15679" PostId="13031" Text="While this is true in a general sense, I feel that it's kind of irrelevant to the specific question.  A roux is, by definition, made from fat and starch, so either you are saying &quot;use more flour&quot;, which is pretty self-evident, or &quot;use corn starch instead of regular flour&quot;, which as @TFD says, is actually not a flour and thus not such a hot idea for a roux; you won't get the rich flavour you're supposed to get from cooked flour." CreationDate="2011-03-11T16:53:35.403" UserId="41" />
  <row Id="15680" PostId="13036" Score="1" Text="Agreed on arrowroot being a superior choice to corn starch in many cases; however, I don't think I'd use either in a roux. Arrowroot also has no protein, so it won't really &quot;cook&quot; or gelatinize like wheat flour, and it also breaks down under high heat, which a roux will tend to be subjected to. There's a lot to be said for choosing the appropriate flour for a specific roux based on protein content, but a roux made with *no* protein is going to be thin, flat, and flavourless." CreationDate="2011-03-11T16:59:04.230" UserId="41" />
  <row Id="15681" PostId="13039" Text="Very likely due to evaporation. A roux actually has a pretty small margin of error; too little water and the flour won't gelatinize, too much water and you'll end up with slurry. Normally one of the things you need to be extra careful of when making a roux is letting the water evaporate too quickly; if the roux balls up (i.e. is cooked) and is still too thin then it means you added *way* too much water at the beginning - better to just use less water next time than to try to &quot;reduce&quot; it afterward and risk overcooking the roux." CreationDate="2011-03-11T17:03:11.077" UserId="41" />
  <row Id="15682" PostId="13025" Text="I love our cuisinart too! sorbets are surprisingly easy to make and we always keep our bowl in the freezer." CreationDate="2011-03-11T17:04:10.943" UserId="1675" />
  <row Id="15683" PostId="13028" Text="@Chama -- it depends on who you ask, whether gelatin from cow bones in pareve (neither dairy nor meat). Here's an overview from the Union of Orthodox Rabbis on the topic: http://www.oukosher.org/index.php/common/article/5467" CreationDate="2011-03-11T17:42:00.747" UserId="1887" />
  <row Id="15684" PostId="13048" Score="2" Text="Rubbery chicken is a sign that the chicken is overcooked -- by any method. You can get tender chicken with any cooking method if you're careful about how long it cooks. Can you tell us any more about the dish -- what it looked like, whether the skin was crispy or not, etc. That might help in narrowing down what you're describing." CreationDate="2011-03-11T17:49:49.850" UserId="1887" />
  <row Id="15685" PostId="13048" Text="It was an Iranian dish I remember.  I think it was baked, but it was the softest chicken I ever tried...and really tasty too." CreationDate="2011-03-11T18:23:08.073" UserId="5248" />
  <row Id="15686" PostId="13042" Text="Hey Gary, I'm going to divide these into two questions, feel free to add the pertinent parts of your answer to the second question." CreationDate="2011-03-11T18:38:44.653" UserId="15" />
  <row Id="15687" PostId="12998" Score="2" Text="Fair point but this answer does offer a pragmatic suggestion for a milk-substitute recipe. As there are, as yet, no other answers then surely this answer is better than nothing for the OP?" CreationDate="2011-03-11T20:43:15.000" UserId="5252" />
  <row Id="15688" PostId="13036" Score="1" Text="@Aaronut The OP wanted &quot;Are there any ways to make it thicker after the sauce is done?&quot; A roux is made with flour, but if the finished product is too thin, Arrowroot is a quick fix" CreationDate="2011-03-11T20:54:10.223" UserId="3203" />
  <row Id="15689" PostId="13052" Text="http://en.wikipedia.org/wiki/Mother_of_vinegar ... but I have no idea about the flavor." CreationDate="2011-03-11T21:09:35.197" UserId="160" />
  <row Id="15690" PostId="13048" Score="2" Text="General tips to make chicken good: (a) brine it; (b) cook only to 160–165°F: keep the USDA guidelines at least 100ft from the kitchen at all times." CreationDate="2011-03-11T21:12:23.913" UserId="160" />
  <row Id="15691" PostId="13052" Score="2" Text="'What's so unpleasant about being drunk?' 'You ask a glass of water.'" CreationDate="2011-03-11T21:20:13.567" UserId="2001" />
  <row Id="15692" PostId="13036" Text="I understand.  The first few words were &quot;as an alternative&quot; so I assumed you meant to use it *instead of* flour.  Presumably that must have been in reference to the corn starch answer instead." CreationDate="2011-03-11T21:23:24.410" UserId="41" />
  <row Id="15693" PostId="13048" Score="1" Text="@derobert: But the USDA guidelines say 165° F?  Sous-vide usually puts the temperature all the way down at 62° C (144° F), although that's less safe to attempt in an oven or fry pan." CreationDate="2011-03-11T21:27:25.217" UserId="41" />
  <row Id="15694" PostId="13048" Text="@Aaronut: You are correct, they have changed their recommendation apparently (back in '06 it seems). Used to be 180°F, which is well into the rubber range. The sous-vide temperatures require holding at that temperature for a while. So, considering they are now allowed within 100ft of the kitchen: http://www.fsis.usda.gov/oppde/rdad/fsisnotices/rte_poultry_tables.pdf" CreationDate="2011-03-11T21:42:45.587" UserId="160" />
  <row Id="15695" PostId="13057" Text="I don't seem to have big wad of mother, but I do have loose floating bits of something. Possibly I'm good to go." CreationDate="2011-03-11T23:06:02.133" UserId="1670" />
  <row Id="15696" PostId="13057" Text="Since you have loose stuff try straining it, you might have more than you think." CreationDate="2011-03-11T23:43:45.253" UserId="5253" />
  <row Id="15697" PostId="4392" Text="I've always made the béchamel sauce with cold milk. The last time I made it I tried to scald the milk before. The result was a quite lumpy sauce. I don't recommend scalding the milk." CreationDate="2011-03-12T09:13:19.960" UserId="3187" />
  <row Id="15698" PostId="13036" Text="@Aaronut ah yes, that is a technicality with SE, it reads in a different order every time you view a page. Have edited to by crystal clear" CreationDate="2011-03-12T10:39:46.537" UserId="3203" />
  <row Id="15699" PostId="13026" Text="Do you ever detect it in just part of a fish?  ie. when you refer to swapping portions with your wife, would both portions be from the same fish, or does that occur in a situation where the pieces might be from different fish (ie. in a restaurant or from 2 separate packages)?" CreationDate="2011-03-12T12:52:18.363" UserId="4504" />
  <row Id="15700" PostId="13060" Text="Yea.. Agreed. But for weekly coffee (I only do Moka on weekends, it's espresso on other days at work), I think it's a bit impractical to have fresh roasted coffee every week. I mean, if I could, I would roast it myself.. But gotta work with what I have.. :)" CreationDate="2011-03-12T13:14:31.193" UserId="4283" />
  <row Id="15701" PostId="13040" Text="I just think it's different types of oils which have different properties. Oils congeal at various temperatures depending on their makeup. I am suspecting two different types of oils were in the butter.. Do check the ingredient list in the butter." CreationDate="2011-03-12T15:22:29.393" UserId="4283" />
  <row Id="15702" PostId="13036" Text="Only for answers with tied votes.  The highest-voted answer is always at the top." CreationDate="2011-03-12T15:57:02.137" UserId="41" />
  <row Id="15703" PostId="13061" Text="Does it look [like this?](http://cooking.stackexchange.com/q/10548/41)" CreationDate="2011-03-12T15:59:58.030" UserId="41" />
  <row Id="15704" PostId="13061" Text="@Aaronut: No that's not what it looks like, it's really got purple/blue/... colors like an oil stain. I would upload a picture but i won't be home until tomorrow." CreationDate="2011-03-12T16:25:36.363" UserId="5110" />
  <row Id="15705" PostId="13062" Text="Thank you, i just wanted to know if i was doing something wrong and if it could have any bad side-effects. This pretty much wraps it up :)" CreationDate="2011-03-12T16:27:03.743" UserId="5110" />
  <row Id="15706" PostId="13060" Score="2" Text="You can purchase good quality fresh-roasted coffee and store it in the freezer. This really does work, as described in this thread from coffeegeek: http://www.coffeegeek.com/forums/coffee/homeroast/514593." CreationDate="2011-03-12T17:29:19.477" UserId="1319" />
  <row Id="15707" PostId="12278" Text="It worked very well. All I had was a long green pepper (not very hot). I perforated it and soaked it in vodka for 6 hours. The vodka got quite hot. There is a noticeable smell and taste of green pepper though." CreationDate="2011-03-12T18:55:20.613" UserId="2803" />
  <row Id="15708" PostId="13060" Text="If you're interested in a second opinion (or three), using the freezer for storage is also mentioned in a LifeHacker article on how to improve your coffee experience: http://lifehacker.com/#!5778831/dropping-the-drip-how-to-get-started-with-better-coffee-making" CreationDate="2011-03-12T20:13:17.993" UserId="1319" />
  <row Id="15709" PostId="12995" Score="1" Text="You might find that thinning it down with water helps, worth trying on a couple if the situation comes around again." CreationDate="2011-03-12T22:03:02.627" UserId="3432" />
  <row Id="15710" PostId="13062" Text="This is something people commonly do to titanium to get a nice permanent rainbow-into-indigo effect without paint." CreationDate="2011-03-13T00:04:16.270" UserId="3348" />
  <row Id="15711" PostId="6543" Text="Heston's recipes are a mission to achieve and tend to be madness incarnate." CreationDate="2011-03-13T00:31:12.823" UserId="3432" />
  <row Id="15712" PostId="13066" Text="Hi Pollyanna, welcome to Seasoned Advice!  You should find the answers you're looking for in the linked question." CreationDate="2011-03-13T01:02:39.380" UserId="41" />
  <row Id="15714" PostId="12998" Text="Not really. Almond milk is what is in my refrigerator." CreationDate="2011-03-13T01:08:26.993" UserId="3310" />
  <row Id="15715" PostId="12995" Text="@Orbling: I did that (about 4parts am to 1part h20), and I also switched the butter for oil and used about half a tablespoon more oil than called for (3.5 tbs). Very temperature sensitive but I got a nice golden cake. Still a bit flat, though." CreationDate="2011-03-13T01:10:34.450" UserId="3310" />
  <row Id="15716" PostId="755" Text="Delia has a deep fried mars bar recipe !!!!!!" CreationDate="2011-03-13T03:41:26.937" UserId="4483" />
  <row Id="15717" PostId="3234" Score="3" Text="Also mushrooms have so little nutritional value they aren't worth the risk in a survival situation" CreationDate="2011-03-13T03:43:01.787" UserId="4483" />
  <row Id="15718" PostId="3227" Text="Or eat it and see if you die?" CreationDate="2011-03-13T03:43:23.517" UserId="4483" />
  <row Id="15721" PostId="12995" Text="@philosodad: Where I come from, the pancakes (crepes) are supposed to be entirely flat, lol." CreationDate="2011-03-13T07:08:14.373" UserId="3432" />
  <row Id="15722" PostId="13075" Text="Would organic peppers be gassed?" CreationDate="2011-03-13T12:21:25.273" UserId="3026" />
  <row Id="15723" PostId="6543" Text="@Orbling true, this is nevertheless one of his simpler recipes. It is made even easier, I've found, if you use a food-mill instead of, or in combination with a strainer for the second step." CreationDate="2011-03-13T12:26:18.080" UserId="1549" />
  <row Id="15725" PostId="12998" Text="Although oil instead of butter did help a lot." CreationDate="2011-03-13T13:58:02.317" UserId="3310" />
  <row Id="15726" PostId="12936" Score="1" Text="@daniel The first pancake isn't for the pan... it's for the cook!" CreationDate="2011-03-13T14:00:44.657" UserId="3310" />
  <row Id="15727" PostId="13075" Text="Also, is it safe to eat?" CreationDate="2011-03-13T16:03:43.943" UserId="3026" />
  <row Id="15728" PostId="12936" Text="@yossarian/philosodad: well, the kitchen gods decided to punish me for my hubris this week. apparently on at least three days this week my brain completely forgot how to make crepes. raggedy terrible things. argh! @yossarian: I think it's a little more than just temp, it's probably also ambient humidity affecting the flour." CreationDate="2011-03-13T16:31:56.687" />
  <row Id="15729" PostId="13075" Text="@dan typically organic standards don't include preservation in the certification, it involves [other criteria like separation from non-organics, avoidance of certain  pesticides / fertilizers and unchemical farmland](http://en.m.wikipedia.org/wiki/Organic_certification)" CreationDate="2011-03-13T17:10:14.230" UserId="15" />
  <row Id="15730" PostId="13075" Text="Typically pith and seeds should be discarded anyway, but old veggies are not the best but are not necessarily bad or rotten unless they are rotting" CreationDate="2011-03-13T17:11:47.427" UserId="15" />
  <row Id="15731" PostId="1880" Text="@Ruben: This rule doesn't apply to everything in your fridge though. You should watch out with any prepared food (as the spices outweigh the bad taste), and with lots of other foods which go off before they taste bad." CreationDate="2011-03-13T17:37:28.430" UserId="568" />
  <row Id="15732" PostId="13081" Score="1" Text="I like your suggestion, but when frying rice it's necessary to stir quite a lot so may not completely sort the problem." CreationDate="2011-03-13T17:42:14.697" UserId="5162" />
  <row Id="15733" PostId="13086" Text="Note that this isn't the same as [What foods are high in umami](http://cooking.stackexchange.com/questions/1999/what-foods-are-high-in-umami) - I'm asking about spices." CreationDate="2011-03-13T17:42:26.910" UserId="568" />
  <row Id="15734" PostId="12998" Text="I wrote my suggestion under the impression it might be helpful for future reference if you weren't getting on with almond milk." CreationDate="2011-03-13T17:47:05.767" UserId="5162" />
  <row Id="15735" PostId="12889" Text="Did you ever find out what the mystery vegetable was?" CreationDate="2011-03-13T17:50:36.497" UserId="5162" />
  <row Id="15736" PostId="9922" Score="1" Text="The older versions of the Joy of Cooking are actually much better written in my opinion and give more tips, variations, and explanations.  The newer ones have that written-by-committee feel and comparing the same recipe between the new edition and my 1960s one, I notice a lot of useful tips are left out and portion sizes have been increased (e.g. the same recipe for brownies makes 16 instead of 30)." CreationDate="2011-03-13T18:14:33.190" UserId="4504" />
  <row Id="15737" PostId="13088" Text="The rice was still day old. I'll try non-parboiled next time and see if it escapes." CreationDate="2011-03-13T18:38:39.720" UserId="4697" />
  <row Id="15738" PostId="13086" Score="4" Text="Are you or someone you know/love allergic to MSG? If not, what is your opposition to using it? It is a naturally-occurring substance but as with many things, a small number of people are allergic to it." CreationDate="2011-03-13T18:43:08.563" UserId="1906" />
  <row Id="15739" PostId="13077" Text="It's also best to use a non-stick pan so that the skin stays attached to the fish." CreationDate="2011-03-13T20:07:50.777" UserId="1549" />
  <row Id="15740" PostId="7694" Text="Going by @Aaronut, I better don't try baking a sponge cake for Swiss Roll in glass pan." CreationDate="2011-03-13T16:36:59.017" UserId="5272" />
  <row Id="15741" PostId="9515" Text="I put one filet under each arm and go for a stroll." CreationDate="2011-03-12T23:04:37.197" UserId="5266" />
  <row Id="15742" PostId="13092" Score="2" Text="This is vaguely spammy, especially since your profile links to this site *and* this answer is your only activity on the site. (A disclaimer might counter that.) However, even though the question is asking for an &quot;equivalent common household item&quot;, it could be a useful solution. How long do these last? Has anyone else used this?" CreationDate="2011-03-13T20:32:01.097" UserId="1601" />
  <row Id="15743" PostId="13082" Score="1" Text="Spot-check time: We have two bottles of ground cinnamon in our spice closet, and one, Stop-n-Shop Taste Makers Ground Cinnamon, has no ingredients listed, leading me to believe there's just cinnamon in there; Penzy's Cinnamon lists four ingredients: China cinnamon, Vietnamese cinnamon, Korintke cinnamon, and Ceylon cinnamon. So I'm seeing no mystery ingredients, although that's a valid concern. Perhaps very inexpensive cinnamon has preservatives or desiccants in it?" CreationDate="2011-03-13T20:37:54.867" UserId="1601" />
  <row Id="15744" PostId="12984" Text="it is food grade, the bottle reccomends adding a certain amount to water to drink as a supplement." CreationDate="2011-03-13T20:58:03.230" UserId="1675" />
  <row Id="15745" PostId="7694" Text="@Kumar: Last time I made a swiss roll it didn't involve any caramelization, so I see no reason why not.  You just have to make an educated guess at the time/temp adjustments." CreationDate="2011-03-13T21:00:58.070" UserId="41" />
  <row Id="15746" PostId="13092" Score="2" Text="Please see our [FAQ](http://cooking.stackexchange.com/faq) and specifically the second-to-last paragraph about self-promotion. It's no problem if you've got a useful answer that happens to mention one of your products but you need to prominently disclose your affiliation.  This is otherwise a decent answer and it would be a shame to have to delete it." CreationDate="2011-03-13T21:04:25.773" UserId="41" />
  <row Id="15747" PostId="13082" Text="Neil: I'm sure that's possible in theory, but I've never seen it, not even in the cheapest spices I've bought in grocery stores (the ones that come in plastic bags)." CreationDate="2011-03-13T21:08:03.477" UserId="41" />
  <row Id="15748" PostId="13086" Score="11" Text="Umami is literally defined by glutamates; if you don't want to use MSG, and the foods you're making aren't already high in glutamates, then you're out of luck.  If the unfounded mass hysteria over MSG has somehow turned you off of it, rest assured that it is perfectly safe." CreationDate="2011-03-13T21:11:11.883" UserId="41" />
  <row Id="15749" PostId="13087" Text="MSG is not the only glutomate around, is it?" CreationDate="2011-03-13T21:49:23.137" UserId="568" />
  <row Id="15750" PostId="13087" Score="1" Text="@configurator there are different salts of glutamic acid, but I wouldn't eat them. http://en.wikipedia.org/wiki/Glutamic_acid_(flavor)" CreationDate="2011-03-13T22:10:25.323" UserId="3614" />
  <row Id="15751" PostId="13082" Text="The only additives I've known in spices like cinnamon are colourings.  Cinnamon is not often coloured, no need.  Chilli powder is the exception, quite often has other spices added." CreationDate="2011-03-13T22:58:15.547" UserId="3432" />
  <row Id="15752" PostId="9922" Text="I got JofC when I moved to the US, hit a couple of bumps. It uses cups - how do you get 1/2cup of butter? what's a 'broiler' etc. I don't think it's a beginner cookbook" CreationDate="2011-03-14T00:09:29.927" UserId="4483" />
  <row Id="15753" PostId="13095" Text="I've never found cinnamon hard to grind; are you using a spice grinder or a mortal and pestle?" CreationDate="2011-03-14T01:17:59.883" UserId="41" />
  <row Id="15754" PostId="13096" Text="related : http://cooking.stackexchange.com/questions/3168/is-it-possible-to-make-cookies-without-creaming-the-butter" CreationDate="2011-03-14T02:15:34.313" UserId="67" />
  <row Id="15755" PostId="13089" Text="That's a good point ... my first cookbooks were sesame street and super friends cookbooks ... I wish I still had 'em." CreationDate="2011-03-14T02:48:48.340" UserId="67" />
  <row Id="15756" PostId="12499" Text="I was hoping for a way to estimate the cooking time, but the pre-cooking *would* take the guess work out of it, and keep me from lengthening the time every time I pull it out to check it." CreationDate="2011-03-14T02:53:24.733" UserId="67" />
  <row Id="15757" PostId="13098" Score="3" Text="Sadly, @mick, this question is outside the scope of this site as it is a recipe request.  If you would like some help tweaking a already existing recipe, we would be happy to help.  The posting guidelines are located in the FAQ at the top of the page." CreationDate="2011-03-14T03:41:21.197" UserId="446" />
  <row Id="15758" PostId="13102" Score="1" Text="Not to be picky, but if you want this question to be answerable, you need a better defination of pancake.  Do you mean any bready thing thats cooked in a pan like corn pone? Or do you mean any quick bread that shares the same traits of pancakes but might be cooked in a muffin tin? or even foods that fill the same role as the pancake in one form or another like tortitas?" CreationDate="2011-03-14T03:49:42.170" UserId="446" />
  <row Id="15759" PostId="13101" Score="1" Text="I don't know about spicing, but I'd think that the meat you'd want to use would change, as with a grill, the melting fat could drip away, while that won't happen when cooking on a griddle.  (I guess the dripping fat might carry away some of the spices?)  This seems like a good opportunity for some taste tests ... make a few batches with different levels of (normal/over/under), then split each batch &amp; cook on the griddle &amp; grill, and compare.  You might only need to grill the 'regular' spiced batch.  You could also try how thickness affects things (other than cooking time)." CreationDate="2011-03-14T03:53:41.653" UserId="67" />
  <row Id="15760" PostId="13102" Text="@sarge_smith : I didn't want to give too much, as I don't want to taint the responses, but stuff like dutch pannenkoeken (more crepe like) or german pfannkuchen (more popover like), where the similarity is in name only.  I'm not looking for similarity to american pancakes (eg. dutch poffertjes, southern US hoecakes/northeast US jonnycakes) or necessarily cooking technique (south american tortillas)" CreationDate="2011-03-14T04:04:41.223" UserId="67" />
  <row Id="15761" PostId="13102" Text="And this is a case where telling why you are interested might be useful.  If you're writing a book on 1000 and 1 ways to make bread in a fry pan that would help with the answer.  Since some of the earliest (ancestral) cooked dishes were flat breads cooked on heated rocks, you have a lot of choices.  Just check the flour types in an Indian grocery...they can all be used for making different types of flat breads.  And you're going to need to make a decision on leavening.  Do you only include non-yeast pancakes?" CreationDate="2011-03-14T04:05:06.983" UserId="3479" />
  <row Id="15762" PostId="13103" Text="As it's supposed to be a gourmet kinda deal, I was going to default the burger to medium.  I was also planning on smashing the burgers, in the shake shack/in-and-out tradition.  My major question is will they be saltier due to the more extensive crusting? and how much should I reduce the fat content to make up for the fact that it's cookin gin the fat intead of the fat driping away?" CreationDate="2011-03-14T04:05:09.287" UserId="446" />
  <row Id="15763" PostId="13101" Text="Oh we will be testing before hand, I was just hoping to get an idea in what direction to head in to save some time. You already have me questioning my mix of meats due to the lack of draining on a griddle." CreationDate="2011-03-14T04:07:21.033" UserId="446" />
  <row Id="15764" PostId="13103" Text="If you are doing thick burgers on the grill you aren't losing as much fat as you'd think, so thinner burgers on the griddle should work fine with your existing blend.  And griddled burgers will be less crusty, not more.  If you are cooking to medium, you will still have most of the juiciness, so your salt balance should be fine." CreationDate="2011-03-14T04:11:13.343" UserId="3479" />
  <row Id="15765" PostId="13102" Text="@joe gotcha, knew it wasn't going to be the version of that question I could answer. :)" CreationDate="2011-03-14T04:14:25.567" UserId="446" />
  <row Id="15766" PostId="13103" Text="griddled burgers absolutely have more crust on them than an equivent grilled burger, there surface area is like twice of maybe even three times that of a grilled burger, all of it crusty. Mind you i'm talking about a comercial griddle here, lit by six gas flames easily churning out the same or more BTUS as my grill at high heat.  At least this is my understanding, I haven't ever worked extensively with a griddle before." CreationDate="2011-03-14T04:18:27.997" UserId="446" />
  <row Id="15767" PostId="13102" Text="@Doug : I was hoping not to have to do that, but okay, I'll go explain further." CreationDate="2011-03-14T04:22:37.823" UserId="67" />
  <row Id="15768" PostId="13103" Text="If that's how you'll be doing it, then fine.  Most griddle work that I have done required that I do multiple types of dishes on it, so the temperature was definitely not as hot as a grill or broiler.  I did hamburgers next to pancakes next to eggs next to bacon next to toasted cheese sandwiches...all in the 375 griddle temperature range.  But if you are going to use the grill at very high temperatures then you'll get a better crust.  Just not my experience when working on the line.  YMMV." CreationDate="2011-03-14T04:24:32.863" UserId="3479" />
  <row Id="15769" PostId="13103" Text="I don't believe that we'll be doing eggs and such.  I'm actually just relating research I've done and i'm sadly lacking in pratical expereince with this equipment.  What I was envisioning was a super crusty burger, created by placing a rounded puck of seasoned beef on the griddle, smashing it flat with a spactula and then scraping it off the griddle to preserve as much of the crust as possible.  Is there another method I should be exploring?" CreationDate="2011-03-14T04:38:51.210" UserId="446" />
  <row Id="15770" PostId="13099" Score="2" Text="To make it even more complicated, the Cooks Illustrated [Best New Recipe](http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744) cookbook, after much testing, decided that their best chewy chocolate chip cookies came out after melting and then bringing the temperature of the butter back to cool/room temp (not refrigerated).  This is probably so the texture is chewy, but they're brought back to &quot;softened&quot; to reduce spread.  I tried it this weekend, and they were right - those cookies were the perfect texture, size, and shape." CreationDate="2011-03-14T05:16:25.780" UserId="1236" />
  <row Id="15771" PostId="13095" Score="1" Text="@Aaronut: Depends how fine you want it, tends to go to shards and I meant with a mortar and pestle, if you have decent equipment, anything is easy.  I do not attempt it personally." CreationDate="2011-03-14T06:10:21.270" UserId="3432" />
  <row Id="15772" PostId="13102" Score="1" Text="Your question seems to have more to do with linguistics than food. The reason that the Dutch and German words are similar to English is because English has Germanic roots.  The other issue is that translation is hugely subjective so a dish that one person might translate into English as some sort of &quot;pancake&quot;, another would translate differently, or use an anglicized version of the original word." CreationDate="2011-03-14T06:33:50.423" UserId="4504" />
  <row Id="15773" PostId="3162" Score="1" Text="Crepe batter also often includes instructions to let the batter rest (to result in even flatter crepes), unlike pancake batter which should be used immediately." CreationDate="2011-03-14T06:41:06.317" UserId="4504" />
  <row Id="15774" PostId="12499" Text="Done when the cheese looks the way you like it :D. I usually keep a big slice around to check for doneness." CreationDate="2011-03-14T07:46:41.583" UserId="2188" />
  <row Id="15775" PostId="13096" Text="Chemistry and science. Its annoying but its complex." CreationDate="2011-03-14T08:03:02.410" UserId="2188" />
  <row Id="15776" PostId="13073" Text="If its hairy it probably is some kind of mold." CreationDate="2011-03-14T08:04:07.263" UserId="2188" />
  <row Id="15777" PostId="13108" Text="Wonderful, thank you so much!" CreationDate="2011-03-14T11:31:36.983" UserId="5279" />
  <row Id="15778" PostId="13112" Text="Tomatoes are high in umami if I'm not mistaken." CreationDate="2011-03-14T12:45:15.093" UserId="568" />
  <row Id="15779" PostId="13086" Score="1" Text="@Aaronut: I don't care about mass hysteria but the people I cook for might :)" CreationDate="2011-03-14T12:47:40.537" UserId="568" />
  <row Id="15780" PostId="13110" Text="Sounds like a really good trick - I'll try it!" CreationDate="2011-03-14T12:49:19.927" UserId="568" />
  <row Id="15781" PostId="13062" Text="As a side note: this tends to occur where you have used too large a burner for the pan or had the gas turned up too high. Flames should be under the pot/pan and not lick up around the sides. Although it isn't dangerous it could indicate you're wasting energy and if your pan has a handle doing this will reduce the lifespan of the pan." CreationDate="2011-03-14T13:34:23.637" UserId="2391" />
  <row Id="15782" PostId="13116" Text="I have a green tea and pomegranate that didn't taste at all like pomegranate.  Maybe one of the other flavors will be stronger.  I will definitely look into trying honey." CreationDate="2011-03-14T13:43:50.477" UserId="1816" />
  <row Id="15783" PostId="13115" Text="any idea what makes a 'light' green tea different?  Does it have less of the actual green tea leaves?" CreationDate="2011-03-14T13:44:26.140" UserId="1816" />
  <row Id="15784" PostId="13112" Score="1" Text="Those are all good sources of umami but none of them are spices. This answer should be posted to the original question." CreationDate="2011-03-14T13:52:51.590" UserId="41" />
  <row Id="15785" PostId="13117" Score="1" Text="is vanilla essence the same as vanilla extract?  Vanilla oil?  Something else?" CreationDate="2011-03-14T14:05:13.390" UserId="1816" />
  <row Id="15786" PostId="13109" Text="Plus crepes, blintzes, blinis, and more I'm probably forgetting." CreationDate="2011-03-14T14:09:15.260" UserId="1816" />
  <row Id="15787" PostId="13118" Text="what makes these green teas better than standard?  Why do you think the flavors work?" CreationDate="2011-03-14T14:14:25.287" UserId="1816" />
  <row Id="15788" PostId="13119" Text="I'll have to do some research into what, exactly, is supposed to cause the particular benefit I'm after, which is not one I saw cited in any of the quick google links I've seen on catechins.  Thanks for the tip, though!" CreationDate="2011-03-14T14:28:56.117" UserId="1816" />
  <row Id="15789" PostId="13119" Text="Bear in mind that if the benefit you're seeking is hard to find associated with green tea, that may be because few people think it has that effect. It might be that you're burning up your tastebuds on tea you hate for no reason. Not saying that's so, but saying that you should look carefully at health claims when you're dealing with unregulated things like herbs and teas." CreationDate="2011-03-14T14:36:06.220" UserId="3348" />
  <row Id="15790" PostId="13119" Text="definitely agreed.  In this case there will be a measurable affect that I will either see or not see in a short time, so I'll know soon!" CreationDate="2011-03-14T14:42:42.157" UserId="1816" />
  <row Id="15792" PostId="13115" Text="You might also try agave nectar instead of sugar." CreationDate="2011-03-14T15:03:45.833" UserId="194" />
  <row Id="15793" PostId="13105" Text="I think what you're trying to do is covered here: http://cooking.stackexchange.com/questions/3890/crispy-fried-chicken-goes-limp-picnic-disaster" CreationDate="2011-03-14T15:31:55.267" UserId="1236" />
  <row Id="15794" PostId="13077" Score="3" Text="I disagree (re: non-stick).  If you're using a non-stick pan you can't safely go to the temperature you need to sear the fish.  If you're using stainless steel you can get it SCREAMING hot and the fish won't stick, and will crisp much better.  If you're having problems with sticking in stainless steel, you're likely not properly heating your pan, watch the videos here: http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" CreationDate="2011-03-14T15:34:23.987" UserId="1236" />
  <row Id="15795" PostId="12889" Text="no - but i plan on going back there some day and taking a picture. ill post back here once i do" CreationDate="2011-03-14T15:38:30.897" UserId="5164" />
  <row Id="15796" PostId="13110" Text="This mushroom powder is fantastic -- but be aware that unlike most spices, it won't completely dissolve in solution. You'll be left with tiny grains." CreationDate="2011-03-14T15:50:34.903" UserId="1887" />
  <row Id="15797" PostId="13112" Text="Seaweed is very high in umami. See http://www.umamiinfo.com/umami-rich_food/" CreationDate="2011-03-14T15:51:59.723" UserId="1887" />
  <row Id="15798" PostId="13124" Score="1" Text="Where can I find these 12 for $10 chicken breasts?  That's a bargain I can't afford to pass up..." CreationDate="2011-03-14T16:15:49.453" UserId="41" />
  <row Id="15799" PostId="2188" Text="Sadly, the first link now seems to be dead; any idea what it used to say?" CreationDate="2011-03-14T16:18:45.503" UserId="41" />
  <row Id="15800" PostId="69" Text="I know this is an old question but it seems to be little more than a discussion/poll; if there's an actual problem to be solved, then it's over my head.  The accepted answer, while well-written, is quite localized and subjective, and there is now a new answer promoting a specific agenda, which is actually the type of answer I'd expect such a question to get. I believe this to be one of the few examples of culinary questions that actually are &quot;subjective and argumentative&quot; - it's simply impossible to formulate an objective answer." CreationDate="2011-03-14T17:26:15.540" UserId="41" />
  <row Id="15801" PostId="9922" Text="@mgb: Some of that is cultural--those who grow up in the US will know &quot;cups&quot; and &quot;broilers&quot; _in general_, even if they don't know the best-ractice sort of thing like getting 1/2 cup of butter (which may_ be discussed in one of the &quot;About ingredients&quot; sections." CreationDate="2011-03-14T17:37:45.390" UserId="3625" />
  <row Id="15802" PostId="13127" Text="They... [don't tell anyone?](http://en.wikipedia.org/wiki/Trade_secret) I don't understand your question." CreationDate="2011-03-14T19:12:54.073" UserId="41" />
  <row Id="15803" PostId="13117" Text="@justkt: According to [some sources](http://www.joyofbaking.com/Vanilla.html), essences are highly-concentrated extracts and usually contain no alcohol. Although I found some instances of &quot;vanilla essence&quot; being equivalent to the extract - seems to depend on where you are." CreationDate="2011-03-14T19:21:42.087" UserId="41" />
  <row Id="15804" PostId="13127" Text="Interesting question Ashish, but I don't see it being on topic for this site. Please see the [FAQ](http://cooking.stackexchange.com/faq) for guidelines." CreationDate="2011-03-14T19:32:35.367" UserId="60" />
  <row Id="15805" PostId="13110" Text="Yes. It works best in a dish with some liquid or in a sauce. If you are using it as a steak rub it needs to be totally powdered, or you can blitz it coarsely, then soak in boiling water for 30 minutes, and strain through muslin/cheesecloth to make a kind of super-mushroomy _duxelle_." CreationDate="2011-03-14T19:42:14.760" UserId="4194" />
  <row Id="15806" PostId="13127" Text="@Aaronut, lol. I actually think it's an interesting question when you thing about how many people are involved in making Coke. How do they keep the system efficient and not spread the relevant information to far? Of course, I agree with Hobodave, it's off topic for the site. I still think the actual mechanics of keeping a trade secret in a mass produced beverage / food is interesting." CreationDate="2011-03-14T20:38:54.447" UserId="1259" />
  <row Id="15807" PostId="13127" Score="1" Text="@Aaronut So where does Ashish ask this question?" CreationDate="2011-03-14T20:53:43.297" UserId="3203" />
  <row Id="15808" PostId="13114" Text="That is the taste of green tea! It's mostly terrible. I have no idea why anyone drinks the stuff. I think it's just become fashionable. Wait a few years and we'll have Mocha-Tea or something" CreationDate="2011-03-14T20:58:05.417" UserId="3203" />
  <row Id="15809" PostId="6189" Text="I brew my tea in a stainless steel vacuum flask. You can buy very nice ones designed as coffee plungers. Great for brewing tea. Plunge to stop the brewing. Keeps tea warm for ages" CreationDate="2011-03-14T21:01:08.440" UserId="3203" />
  <row Id="15810" PostId="13127" Text="@TFD: I'm still not sure what the question really is.  Information is secret by default; if you want to keep something a secret then first you have to know what kind of &quot;leak&quot; you're trying to prevent. If it's just *publishing* that you care about then that's a very different question from, for example, preventing word-of-mouth dissemination, or preventing a disgruntled ex-employee from starting a competing business. We can't even know for sure *that* Coca Cola does all of those things, let alone *how*. You would really have to ask Coca Cola themselves, although I doubt they'd be forthcoming." CreationDate="2011-03-14T21:13:03.607" UserId="41" />
  <row Id="15811" PostId="13127" Text="@yossarian: As I replied to TFD, it's not even entirely clear just how secret some of this information is; there may be a lot of people who have the information but just can't publish it or start a competing business (two things that are quite trivial to deal with via plain, ordinary contract law). It's fun to imagine some crazy military-style operation where no one person knows the entire formula, but somehow I just don't think that the process (or the formula itself) is all that complicated. After all, we have Pepsi, and most people can't tell the difference in a controlled test." CreationDate="2011-03-14T21:16:08.490" UserId="41" />
  <row Id="15812" PostId="13128" Score="2" Text="It's difficult to answer this question as it's so broad. Perhaps it might be better to ask a few separate questions?" CreationDate="2011-03-14T21:21:00.800" UserId="5162" />
  <row Id="15813" PostId="13117" Text="I've always been recommended vanilla extract over vanilla essence." CreationDate="2011-03-14T21:33:36.347" UserId="5162" />
  <row Id="15814" PostId="13077" Text="@stephannmcdonald I take your point, although very few cooking oils have a smoking point above 500 °F, the temperature at which Teflon begins to degrade." CreationDate="2011-03-14T21:38:44.070" UserId="1549" />
  <row Id="15815" PostId="1770" Text="re: dirt.  I saw a show on one of the cooking channels (probably an Alton Brown show) where they made one of these out of wood skewers and a few pieces of plywood.  Besides being crazy cheap to make, you can just dump the skewers, wash/soak them, and wipe out the inside." CreationDate="2011-03-14T22:33:41.663" UserId="1236" />
  <row Id="15817" PostId="13128" Text="This looks to be pretty much the same as our older [Vegetarians and nutrition](http://cooking.stackexchange.com/q/904/41) question so I'm closing this as a duplicate." CreationDate="2011-03-14T23:04:43.697" UserId="41" />
  <row Id="15818" PostId="13109" Text="I can add some unusual ones to the list: Flädle (in soup), palatschinken (unleavened), wheat blini, fagopyrum blini, oladi, katmi (batter is made with yoghurt instead of milk) and I think that some Germans consider Kaiserschmarrn to be a pancake too, although it is torn to pieces in the pan. And I've had a meringue-leavened pancake with grated apples in the batter, which didn't have a specific name, the cook called it &quot;apple pancake&quot;." CreationDate="2011-03-14T23:51:03.113" UserId="4638" />
  <row Id="15819" PostId="13144" Text="Not terribly surprised that the Canadian version is different... in your case, *le tendron* would be the full brisket (owing to its 10 kg weight); the other one must be the flat brisket." CreationDate="2011-03-15T00:00:39.483" UserId="41" />
  <row Id="15820" PostId="13136" Text="It's not a vegetable, it's a fruit ... and being that it's similar to a banana, you're not going to get a crispy crust from boiling and mashing, even with the blind bake ... they're just too moist.  You might be able to pull off the oven roasting, but I'd still be inclined to add a little oil for better browning, like you would for roasted potatoes or oven fries.   Also, be aware that green plantains are *very* starchy.  Even when they're yellow or yellow with spots they're still pretty starchy;  most fried plantain recipes wait for them to be fully black." CreationDate="2011-03-15T00:10:08.977" UserId="67" />
  <row Id="15822" PostId="13141" Score="4" Text="It bears repeating: fried plantains *are damn good*!" CreationDate="2011-03-15T00:35:19.843" UserId="1236" />
  <row Id="15824" PostId="13137" Text="oh perfect! ... I just looked up the ingredients and all those are easy enough to find.  Thanks for the info! Can't wait to try it out." CreationDate="2011-03-15T02:06:10.450" UserId="5291" />
  <row Id="15825" PostId="13138" Score="1" Text="I don't know where you live, but if you are in Paris, if you go to a butcher on rue des Rosiers (in the traditionally Jewish area of Paris), they will know what a brisket is - I've gotten some there." CreationDate="2011-03-15T05:38:08.953" UserId="5014" />
  <row Id="15826" PostId="9922" Text="yes broiler I can lookup (although my oven dial says grill?) but I still have idea how you measure 1/2 cup of butter - and in a beginner cook book it suggests recipes were just copied without any thought." CreationDate="2011-03-15T05:50:02.270" UserId="4483" />
  <row Id="15827" PostId="13127" Text="@Aaronut: Question is, without many people knowing what the formula is, who do you get people to make (manufacture) it? At such a global scale. And by secret I mean, keeping it from *you*, or me, anyone. Esp. when there is a huge set of people who would be curious." CreationDate="2011-03-15T06:05:11.883" UserId="1666" />
  <row Id="15828" PostId="13127" Text="@hobodave and @yossarian: Yep. It is off-topic here. But then, is there a place where I can ask this?" CreationDate="2011-03-15T06:06:16.047" UserId="1666" />
  <row Id="15829" PostId="8100" Text="Great techniques here, in particular the &quot;don't handle it much&quot;. No point bashing the air out of it. I'd add a couple of techniques to make it flawless: use buttermilk in place of milk for extra rising,  and make sure when you cut the scone shapes you cut it clean (see diane robertson's advice below). The cut will determine what direction the scones will rise in." CreationDate="2011-03-15T08:31:49.187" UserId="2389" />
  <row Id="15830" PostId="13140" Score="4" Text="Slightly off-topic, but you may be able to recover stale raisins by warming gently in a pan of water or a spirit such as rum." CreationDate="2011-03-15T08:34:45.330" UserId="2389" />
  <row Id="15831" PostId="12147" Text="I finally tried it, and I think that while the idea could work, the ratios are way off. The syrup is very oversaturated and extremely difficult to work with, one small slip and it turns into fondant. If I try it next time, I'd work with somewhere between 3:1.5 and 3:1.8 sugar ratio, not a 3:1.15 like given here." CreationDate="2011-03-15T08:47:13.423" UserId="4638" />
  <row Id="15832" PostId="13139" Text="Are you making udon noodles from scratch or are you cooking pre-made noodles?" CreationDate="2011-03-15T08:48:01.957" UserId="5162" />
  <row Id="15833" PostId="13158" Score="1" Text="@Paul, welcome to Seasoned Advice. Unfortunately, recipe requests are off topic. Maybe if you changed what you are asking to something along the lines of &quot;What makes Montreal pizza sauce taste unique compared to other pizza sauces?&quot;, it would work but if left as is it will most likely be closed." CreationDate="2011-03-15T12:10:17.210" UserId="3478" />
  <row Id="15834" PostId="13158" Score="2" Text="@duchessofstokesay - we actually allow really specific &quot;copy this restaurant's recipe&quot; style requests because those have a defined answer.  So if Montreal pizza sauce is really done only one way and Paul provides tons of specifics we might be able to help.  [Here's a recipe](http://www.foodnetwork.ca/recipes/recipe.html?dishid=11623) from Toronto.  It has anchovies and capers, two things I don't use in Chicago or NY-style pizza sauce." CreationDate="2011-03-15T13:30:50.480" UserId="1816" />
  <row Id="15835" PostId="13150" Score="3" Text="To surmise: there may not *exist* a word to describe brisket to a French butcher. My German mom could never get the exact cuts she wanted in the Netherlands - and those are neighbouring countries. But try taking the charts and images to different butchers until you find one that gives you something you like." CreationDate="2011-03-15T13:46:02.863" UserId="1163" />
  <row Id="15836" PostId="13148" Score="1" Text="Dutch oven recipes are an excellent idea as they will account for the higher humidity level in the Tagine than normal cake done in an oven." CreationDate="2011-03-15T14:40:17.393" UserId="3169" />
  <row Id="15837" PostId="1314" Text="Quick note ('cause I did a double-take on the second suggestion): 'round here (Southwest US), a lot of refried beans are cooked with lard. Which is delicious. But *definitely* not vegetarian. Check labels..." CreationDate="2011-03-15T14:56:24.743" UserId="86" />
  <row Id="15838" PostId="13159" Score="2" Text="The first requirement will almost *certainly* depend on your rice cooker. The second will depend a lot on your cake recipe..." CreationDate="2011-03-15T15:00:13.880" UserId="86" />
  <row Id="15839" PostId="13161" Text="Mine takes 50 minutes for white rice and it is brand new.  How much will it reduce cooking time?  A lot, a little?" CreationDate="2011-03-15T16:06:30.920" UserId="4593" />
  <row Id="15840" PostId="13161" Score="1" Text="I'd say that depends on several factors, mostly on what rice you use and what pressure the cooker generates. A quick websearch has pointed me to http://missvickie.com/howto/grains/rice-cooking.htm, it seems the reduction can be quite drastic... 4-8 minutes for white rice!" CreationDate="2011-03-15T16:15:11.540" UserId="4127" />
  <row Id="15841" PostId="13161" Score="2" Text="I think the 4-8 minute time is more likely for rice that has been processed to cook normally in the 10-20 minute range; pressure cookers don't typically reduce cooking times by more than a factor of two, or three at most. So I would expect that you could cook your white rice that takes 50 minutes now, in 20-30 minutes in a pressure cooker." CreationDate="2011-03-15T16:29:54.540" UserId="1163" />
  <row Id="15842" PostId="13158" Text="I have never noticed any particular similarity amongst pizza establishments in Montreal ... which places did you frequent?  Are you looking for the taste of the 99 cent cheese pizza, which is the only kind I guess might similar between various places?" CreationDate="2011-03-15T16:41:31.187" UserId="4504" />
  <row Id="15843" PostId="13150" Score="1" Text="@Erik : quite true; I remember watching a UK chef talk about a 'feather steak', which not only wasn't an official name, but came from the way that the primals were broken down, so just doesn't exist in the U.S.  And even when you do have names, they might be only barely overlapping areas (eg, [sirloin in the US vs. UK](http://en.wikipedia.org/wiki/Category%3aCuts_of_beef))" CreationDate="2011-03-15T16:52:07.280" UserId="67" />
  <row Id="15844" PostId="13139" Text="@nixy: pre-made" CreationDate="2011-03-15T16:56:42.533" UserId="2959" />
  <row Id="15845" PostId="13161" Text="@Erik, my rice cooker is of the pressure cooker variety :)" CreationDate="2011-03-15T17:11:44.843" UserId="4593" />
  <row Id="15846" PostId="13158" Text="@justkt: True, but are a large percentage of places in one city going to use the same exact recipe? I understand there might be similarities between the recipes but I don't think that all pizzerias are going to use the same sauce. That is all. =)" CreationDate="2011-03-15T17:16:31.707" UserId="3478" />
  <row Id="15847" PostId="13159" Score="2" Text="I'm only guessing, having never tried it, but I would suspect a sort of &quot;steaming&quot; effect to happen as compared to cooking a cake in an oven.  After all, it isn't called a &quot;cake cooker&quot;, so it seems unlikely it will be more than moderately successful." CreationDate="2011-03-15T17:34:59.097" UserId="4504" />
  <row Id="15848" PostId="13158" Score="1" Text="@duchessofstokesay - [this article](http://www.montrealgazette.com/opinion/letters/Montreal+school+pizza/4423732/story.html) defines Montreal Pizza, which appears to be a pizza with a standard definition like NY or Chicago.  That means characteristics of the sauce can be providied." CreationDate="2011-03-15T17:39:20.187" UserId="1816" />
  <row Id="15849" PostId="13060" Text="Hmmm.. OK. Agreed that my source of coffee is not the optimum, but could that be the only problem? I will definitely explore a way to get freshly roasted/ground coffee, but otherwise what else could be wrong? I mean the coffee from the same source tasted fine before." CreationDate="2011-03-15T17:47:09.870" UserId="4283" />
  <row Id="15850" PostId="13137" Text="you're welcome! i'm tempted to try them out myself. i love those things. : )" CreationDate="2011-03-15T17:48:55.967" UserId="1415" />
  <row Id="15851" PostId="13161" Score="2" Text="@subt13: 50 minutes for white rice? It takes 15-20 minutes on the stove. Are you referring to brown rice, which normally takes about 50 mins?" CreationDate="2011-03-15T18:04:23.410" UserId="1887" />
  <row Id="15852" PostId="12789" Text="I'd probably add some vanilla and vegan chocolate chips. Or maybe cinnamon and some walnuts that'd been soaked in maple syrup." CreationDate="2011-03-15T18:16:00.117" UserId="1887" />
  <row Id="15853" PostId="13166" Text="I had used shortening in the past but never combined it with butter. Would a vegan margarine (like Earth Balance) work in its stead? I realize it has no hydrogenated oils but could it still function in helping the flaky-ness? Thanks for the speedy reply :)" CreationDate="2011-03-15T18:20:13.123" UserId="5295" />
  <row Id="15854" PostId="13167" Text="It could be that your oven isn't heating evenly, but that would more likely make one side higher. If it's puffing evenly around, I'm not sure of the cause." CreationDate="2011-03-15T18:23:17.987" UserId="1887" />
  <row Id="15855" PostId="13166" Score="1" Text="@kat: I'm not familiar with that particular brand of margarine, but the characteristic flakiness of crusts tends to come from the right balance of saturated and unsaturated fats; most margarine is about 80% (not 100%) palm oil regardless of hydrogenation, so using a non-hydrogenated kind just means that your crust is going to be less stable. That is, unfortunately, not the same thing as &quot;flaky&quot;, and I would not use margarine in a crust. (Plus, margarine doesn't have a neutral taste like shortening.) You can find non-hydrogenated shortenings if you look around - that would be a better idea." CreationDate="2011-03-15T18:29:58.163" UserId="41" />
  <row Id="15856" PostId="13161" Text="50 minutes for white rice?!  My very very very cheap electric countertop rice cooker does it in about 15 minutes.  If you were mainly interested in the pressure cooker-version because it could reduce cooking time, I'd suggest reviewing the expected cooking times of other rice cookers as well." CreationDate="2011-03-15T18:48:10.720" UserId="2939" />
  <row Id="15857" PostId="13167" Text="It's evenly around.&#xA;And I don't remember if it was with convection oven or 'normal' oven." CreationDate="2011-03-15T19:10:29.627" UserId="4580" />
  <row Id="15858" PostId="13117" Text="FWIW, I've used both vanilla essence and vanilla extract.  The taste in such a small quantity is pretty well the same.  In Australia, vanilla essence is actually the one with the alcohol base and is cheaper.  The manufacturer of both say the vanilla extract is &quot;a concentrate from real vanilla beans&quot;.  It's been made with fructose and glucose from cane sugar." CreationDate="2011-03-15T19:27:45.303" UserId="2939" />
  <row Id="15859" PostId="13138" Text="Thanks. Do you know what they call it?" CreationDate="2011-03-15T20:17:02.767" UserId="5267" />
  <row Id="15860" PostId="13144" Text="My French is poor, but I would be cautious using the &quot;tendron&quot; word, while in classic french it means flesh from ribs (brisket), it more often means &quot;young girl&quot; :-)" CreationDate="2011-03-15T20:47:21.180" UserId="3203" />
  <row Id="15861" PostId="13171" Score="2" Text="Forget the gelatin, it dissolves at 50°C (and starches start to thicken at 70°C, but often need higher temperatures). You cannot use it in a baked filling. If you found a recipe calling for it, it probably specified a prebaked crust or layers with a cake ring around them, and the filling is supposed to set outside of the oven, like a poppyseed-cream cake." CreationDate="2011-03-15T21:02:27.367" UserId="4638" />
  <row Id="15862" PostId="13158" Text="@justkt: I'm not so sure that the sauce itself is prescribed. Seems to just be what every non-Montreal pizzeria calls a &quot;deluxe&quot;." CreationDate="2011-03-15T21:09:29.867" UserId="41" />
  <row Id="15863" PostId="13171" Text="That's assuming you _are_ baking the filling. See my answer below." CreationDate="2011-03-15T21:12:38.397" UserId="4194" />
  <row Id="15864" PostId="13170" Score="3" Text="TLDR :) Very thorough!" CreationDate="2011-03-15T21:14:43.043" UserId="4194" />
  <row Id="15865" PostId="13172" Text="This sounds as though it is not baked; I guess you'd have to pre-bake the crust and then... pipe the custard in?  I guess you could just pour it in if you've got a high crust; I've always tended to think of cream pies as bursting with cream." CreationDate="2011-03-15T21:15:03.090" UserId="41" />
  <row Id="15866" PostId="13172" Text="Yes, it's a blind-baked shell. I usually just pile the filling in and smooth it off, then top with coconut. You could pretty much do what you like with it though." CreationDate="2011-03-15T21:17:15.570" UserId="4194" />
  <row Id="15867" PostId="13172" Text="Ah, got it.  Yeah, I just looked at a few recipes and that seems to be typical.  For some reason I was thinking of a filling more akin to that of a cream puff, where the crust is a bit player. This is more like any other kind of pie." CreationDate="2011-03-15T21:20:30.667" UserId="41" />
  <row Id="15868" PostId="13169" Score="1" Text="Or use a bain-marie (and make sure your pan doesn't leak)." CreationDate="2011-03-15T21:23:15.643" UserId="41" />
  <row Id="15869" PostId="13171" Text="I removed the `[baking]` tag that I added because I think it was causing confusion. Although I'd consider any pie to be baking, the question does not specify anywhere that the filling itself is being baked." CreationDate="2011-03-15T21:25:44.500" UserId="41" />
  <row Id="15870" PostId="13169" Score="2" Text="Apparently you can also end up with a peak in the middle due to under- or over-mixing your cake batter.  Also, letting your batter sit too long before baking will affect rising if your recipe includes baking powder." CreationDate="2011-03-15T21:40:42.443" UserId="4504" />
  <row Id="15871" PostId="13159" Score="1" Text="I'm having trouble seeing much more than a yes or no question here. I think you'll be better off trying the recipe and coming to us if you have problems." CreationDate="2011-03-15T22:52:39.683" UserId="60" />
  <row Id="15872" PostId="13174" Score="2" Text="In what type of recipe are you substituting it?  Dijon mustard can have many different functions." CreationDate="2011-03-15T23:01:21.767" UserId="41" />
  <row Id="15873" PostId="9025" Text="@Sobachatina I believe sourdough is healthier as it decreases the amount of phytic acid (an antinutrient) in bread." CreationDate="2011-03-15T23:26:08.547" UserId="5210" />
  <row Id="15874" PostId="13174" Text="Err, other mustard would be fine as well." CreationDate="2011-03-15T23:47:13.130" UserId="4580" />
  <row Id="15875" PostId="13166" Score="1" Text="I have found in most other applications Earth Balance has a heaviness that butter does not (ie sauteing and baking particularly ). However, the veganomicon standard crust doesn't use it anyway.  They say the secret is in refrigerating all the ingredients (even the flour ), they also include baking powder and vinegar to tenderize the crust (p. 262 Veganomicon)." CreationDate="2011-03-16T01:00:25.017" UserId="15" />
  <row Id="15877" PostId="13142" Text="Why do you want to use just Methocel? Do you want to serve hot or cold? From my experience Methocel goes either a gel, plastic, or brittle, it does not do &quot;al dente&quot;. K carageenans can do elastic. I am certainly no expert with it, but I have never seen Methocel do noodles?" CreationDate="2011-03-16T03:35:48.687" UserId="3203" />
  <row Id="15878" PostId="1420" Text="In some ways you could consider it especially suitable for amateurs. Due to the high fat content it is much harder to stuff it up by overcooking than lean cuts." CreationDate="2011-03-16T03:37:14.023" UserId="2215" />
  <row Id="15879" PostId="13177" Score="1" Text="+1, although I have not needed to add yeast to sourdough over and above what's in the starter." CreationDate="2011-03-16T10:25:03.617" UserId="4214" />
  <row Id="15880" PostId="13179" Text="Thanks, Still looking for some more answer." CreationDate="2011-03-16T10:48:30.503" UserId="5303" />
  <row Id="15881" PostId="13179" Text="Any addition/correction if I want to serve it with [Thai Curry](http://en.wikipedia.org/wiki/Thai_curry) ?" CreationDate="2011-03-16T11:45:40.783" UserId="5303" />
  <row Id="15882" PostId="13182" Text="Thanks &lt;------------&gt;" CreationDate="2011-03-16T12:13:35.517" UserId="5303" />
  <row Id="15883" PostId="784" Score="1" Text="&quot;rutabaga (US) is swede (UK)&quot; - depends where you are. The terms 'swede' and 'turnip' swap from county to county. Where I'm from a swede is a hefty yellow ball-sized lump, a turnip a white and green golf ball-sized thing. Travel further south or north and the terms swap over... PS. sugar: it's written &quot;caster&quot; sugar on every packet in every supermarket in the UK. Castor oil is something very different." CreationDate="2011-03-16T13:52:32.857" UserId="2389" />
  <row Id="15884" PostId="13179" Score="1" Text="Fish sauce (nam pla), lime juice, and fresh coriander leaves. You want to keep it fairly simple so as not to clash with the curry itself." CreationDate="2011-03-16T14:00:48.967" UserId="4194" />
  <row Id="15885" PostId="13142" Text="@TFD: There are over 20 different types of methylcellulose, so if they go all the way to &quot;brittle&quot; then there's almost certainly going to be one in between that and &quot;gel&quot;. Al dente is not really the point - no gel noodles are ever truly al dente - but the texture could be similar to the glass rice noodles which are at least palatable. Methocel should be ideal for this application because it stiffens, rather than melts, with heat; agar noodles are OK but difficult to serve hot. Anyway, [it's certainly been done before](http://offthebroiler.wordpress.com/2006/10/15/saturday-with-spains-10/)." CreationDate="2011-03-16T14:01:28.293" UserId="41" />
  <row Id="15886" PostId="784" Text="@Gary: Feel free to edit the list - it's wiki and you have the reputation. The swede/rutabaga thing came as the direct result from a question being asked here about swedes (which half our members, being from North America, didn't understand)." CreationDate="2011-03-16T14:19:49.277" UserId="41" />
  <row Id="15887" PostId="13177" Text="Adding a pinch of yeast is just a little trick to get the train moving on the tracks." CreationDate="2011-03-16T14:35:47.233" UserId="3630" />
  <row Id="15888" PostId="13167" Score="1" Text="related : http://cooking.stackexchange.com/questions/5163/correct-way-to-join-two-halves-of-sponge-cake" CreationDate="2011-03-16T15:20:18.227" UserId="67" />
  <row Id="15889" PostId="13168" Text="You can minimize doming, but there will always be a little bit of rounding on the edge.  I don't slice that much off the top, but I cheat by [turning the cake over, so I'm icing the bottom of the cake](http://cooking.stackexchange.com/questions/5163/correct-way-to-join-two-halves-of-sponge-cake/5170#5170)" CreationDate="2011-03-16T15:23:03.387" UserId="67" />
  <row Id="15890" PostId="13176" Text="related : http://cooking.stackexchange.com/questions/5584/how-can-i-grow-my-own-yeast-sourdough-starter ; http://cooking.stackexchange.com/questions/1124/how-do-i-feed-a-sourdough-starter/1193#1193" CreationDate="2011-03-16T15:27:07.720" UserId="67" />
  <row Id="15891" PostId="13176" Text="I've never made my own starter, but from everything I've read the last few times sourdough questions have come up, almost all of 'em mention that there's a period where you're likely to doubt if it's doing the right thing, and you're tempted to throw it out.  (that doesn't mean that it *hasn't* gone off, but strangeness doesn't necessarily mean it's bad)" CreationDate="2011-03-16T15:30:50.167" UserId="67" />
  <row Id="15893" PostId="13015" Text="The modern equivalent might be a slow cooker. There are lots of recipes for slow cooker oatmeal." CreationDate="2011-03-16T15:56:49.413" UserId="1887" />
  <row Id="15894" PostId="13185" Score="2" Text="I once wrote a borad answer to a similar question, maybe it will give you some ideas. http://cooking.stackexchange.com/questions/12611/devising-a-first-scratch-bread-recipe" CreationDate="2011-03-16T16:03:02.183" UserId="4638" />
  <row Id="15897" PostId="13177" Text="@mwienerdog really? I thought salt was a yeast suppressant." CreationDate="2011-03-16T16:32:15.110" UserId="4214" />
  <row Id="15898" PostId="13115" Text="I'm afraid I haven't been able to determine why it is labeled 'light', but it definitely tastes more subtle. Another key point I forgot to include is that it's vital not to use boiling water as it will burn the tea leaves, it is necessary to use water that is a little cooler." CreationDate="2011-03-16T16:33:12.287" UserId="5162" />
  <row Id="15900" PostId="13114" Text="I believe many people want to drink green tea as it is so healthy, it's packed with antioxidants" CreationDate="2011-03-16T16:34:48.803" UserId="5162" />
  <row Id="15901" PostId="6136" Text="I'll take a punnet of the black ones then please." CreationDate="2011-03-16T16:44:43.987" UserId="4214" />
  <row Id="15902" PostId="13168" Score="1" Text="Also the classic two-layer filled sponge cake. You make two thin, wide cakes, so the doming is less pronounced. You cut the top off one to make it completely flat, then you cover it with jam or icing (or both!) and plonk the other one on top." CreationDate="2011-03-16T17:00:45.823" UserId="4214" />
  <row Id="15903" PostId="1996" Text="Just in case -- Crock-Pot = slow cooker. That &quot;down side&quot; of it taking hours can be considered an up side, in that you can throw some ingredients in the slow cooker before you go to work, and come home to a great meal that's ready to eat." CreationDate="2011-03-16T17:04:56.443" UserId="4214" />
  <row Id="15905" PostId="13184" Score="1" Text="I mostly agree, though having a much darker spot on the bottom of the pan will tend to produce something of a hot spot, because it'll absorb more heat from the burner." CreationDate="2011-03-16T18:23:48.007" UserId="5311" />
  <row Id="15907" PostId="13202" Text="Good idea.  I am wondering, will this compromise the moistness of the meat?" CreationDate="2011-03-16T19:48:28.940" UserId="363" />
  <row Id="15908" PostId="13198" Text="I found a nice related question here by browsing the tag: http://cooking.stackexchange.com/questions/8773/how-do-you-keep-corned-beef-from-falling-apart-in-the-crockpot" CreationDate="2011-03-16T19:49:19.110" UserId="363" />
  <row Id="15909" PostId="13177" Text="Salt is a yeast suppressant.  However, whenever I make a sour, I don't add salt.  Adding a bit of yeast when you begin your sour (be it rye sour for example) helps to increase the speed of fermentation of the sour." CreationDate="2011-03-16T19:58:22.300" UserId="3630" />
  <row Id="15910" PostId="784" Text="@Aaronut Thanks for pointing that out. I didn't really know what a &quot;community wiki&quot; was. However my answer isn't a very neat one! I'll try and think of a way to ram that in." CreationDate="2011-03-16T20:49:59.377" UserId="2389" />
  <row Id="15911" PostId="13206" Text="ooo that looks promising! I'd have to leave out the kelp seasoning. Do you think it would be possible to make with actual egg not egg replacement? Also are green onions the same as spring onions?" CreationDate="2011-03-16T21:08:12.617" UserId="5162" />
  <row Id="15912" PostId="13206" Text="Nope, spring onions and green onions are different! http://www.harvestwizard.com/2008/05/spring_onions_green_onions_and.html Sorry, I changed my post at the last minute! I mention a site above that sells vegetarian shrimp substitute. Hope it helps!" CreationDate="2011-03-16T21:11:33.970" UserId="296" />
  <row Id="15914" PostId="13206" Text="Thank you that's really helpful. That website has a minimum order of $50 so I'm going to have to find a different source (and somewhere with UK delivery) but at least I know it's possible now!" CreationDate="2011-03-16T21:42:21.920" UserId="5162" />
  <row Id="15915" PostId="13184" Text="That spot on the inside may actually be from overheating the stainless, which does discolor at high enough temperatures. Also, vinegar will usually remove hard water deposits. Be glad it wasn't an aluminum bottom (or core), that may have melted." CreationDate="2011-03-16T21:51:58.810" UserId="160" />
  <row Id="15916" PostId="13223" Text="There is a special tool you can buy that implements a razor, and that is what I was talking about.  Cerama-Bryte is the stuff that I used.  Thanks for the tip on Scrunge, I will definitely be getting that." CreationDate="2011-03-17T00:34:52.670" UserId="3630" />
  <row Id="15917" PostId="13206" Score="1" Text="@nixy: The kelp seasoning will probably be a large part of &quot;the sea&quot; taste." CreationDate="2011-03-17T00:43:35.623" UserId="3432" />
  <row Id="15918" PostId="13213" Score="1" Text="I agree ... I've always added [cold liquids to a hot roux](http://cooking.stackexchange.com/questions/4381/how-not-to-mess-up-bechamel-sauce/4421#4421), and I never have problems like other people describe.  (but I admit, I add it pretty slowly, and I don't tend to do dark roux like what's being mentioned in this particular question)" CreationDate="2011-03-17T00:50:58.473" UserId="67" />
  <row Id="15919" PostId="1314" Text="I always buy the vegetarian kind, or make my own. Many commercial, canned refried beans no longer use lard, I've observed. Or maybe that's local (Pacific NW). Good point, though!" CreationDate="2011-03-17T04:18:01.290" UserId="359" />
  <row Id="15920" PostId="13225" Text="This might be off topic? Other than it is an unusual request (for non banana growing counties)" CreationDate="2011-03-17T07:27:42.050" UserId="3203" />
  <row Id="15921" PostId="13223" Text="I completely agree about the baking soda/ bicarbonate of soda and water suggestion . Just leave it for about 1/2 hour or so before you start scrubbing in order to give it a chance to work." CreationDate="2011-03-17T10:35:23.627" UserId="5162" />
  <row Id="15922" PostId="13220" Text="I live  in the US, North Carolina" CreationDate="2011-03-17T10:53:36.473" UserId="5326" />
  <row Id="15923" PostId="13201" Text="Does it really matter if the the knife is forged or stamped as to how convenience it is to work with it?" CreationDate="2011-03-17T10:53:47.117" UserId="1751" />
  <row Id="15924" PostId="13202" Text="Not if you wrap it tightly in plastic wrap." CreationDate="2011-03-17T11:11:42.097" UserId="4194" />
  <row Id="15925" PostId="13201" Text="@Elazar - absolutely. Forged knives are better balanced, less fragile, hold an edge better and can be sharpened. Stamped knives are inexpensive but are useful because they are more flexible. That said- the label &quot;forged&quot; is not what is valuable. Understand the differences and use what you like." CreationDate="2011-03-17T12:07:07.960" UserId="2001" />
  <row Id="15926" PostId="12211" Text="More Tadka/Chaunk/Phoron info here: http://bit.ly/g3bsQ0" CreationDate="2011-03-17T12:48:07.117" UserId="3688" />
  <row Id="15927" PostId="13136" Text="Isn't this a recipe-question-no-no? I love the question but just trying to understand. Thanks." CreationDate="2011-03-17T13:36:10.067" UserId="5267" />
  <row Id="15928" PostId="13159" Text="I agree with hobodave. Try it and come back with results." CreationDate="2011-03-17T13:37:10.473" UserId="4303" />
  <row Id="15929" PostId="13212" Text="+1. The other option that I know of is adding a little bit of liquid at a time, let it come to a boil in the pan with the roux, then start whisking. Effectively, once you start mixing, the liquid will be boiling just as if you're adding it from a boiling pot." CreationDate="2011-03-17T13:55:29.820" UserId="1163" />
  <row Id="15930" PostId="13232" Score="2" Text="I'm sorry to sound thick, but what do you mean by 'lightening bread'? Do you mean a fast acting yeast dough? Also, there is no 'catch all' dough to make pizza crust and dessert breads. These types of bread doughs require differing amounts of fat, sugar, milk, the addition of egg, etc. Pizza crust is a lean dough, dessert breads are sweet dough." CreationDate="2011-03-17T14:18:04.793" UserId="3630" />
  <row Id="15931" PostId="13232" Score="2" Text="Could you define 'lighten' ?  Do you mean lower calorie, paler color, a more tender crumb, a more delicate texture, or less weight per given volume?" CreationDate="2011-03-17T14:18:37.957" UserId="67" />
  <row Id="15932" PostId="13232" Text="I mean make it less heavy. I know all of the doughs are different, but didn't know if there was a general baking tip to make them all come out lighter. Sometimes my pizza crust comes out really dense/heavy, and I'd like it to be lighter/fluffier." CreationDate="2011-03-17T14:22:10.653" UserId="5328" />
  <row Id="15933" PostId="13232" Score="2" Text="Add more water to your pizza crust.  Make it softer in the bowl.  It will come out lighter." CreationDate="2011-03-17T14:24:26.567" UserId="3630" />
  <row Id="15934" PostId="13232" Score="1" Text="http://www.ehow.com/how_2316532_make-bread-lighter.html This might be helpful" CreationDate="2011-03-17T14:36:28.087" UserId="5162" />
  <row Id="15936" PostId="13193" Text="Do you have a recipe?  How many cups of rehydrated grains do you add to a standard recipe per loaf of bread?  Do you use the grains to replace part of the flour, or do you just add them to the regular ingredients?  Thanks!" CreationDate="2011-03-17T15:26:34.387" UserId="5309" />
  <row Id="15937" PostId="13193" Text="@nerdpod- I don't have a recipe because I just eyeball it. If you know what your dough is supposed to look like then you can adjust the flour/water while kneading to correct mistakes. I would guess that I add less than 1/4 of whole grain per loaf- you could add more but I just want it to add some texture without taking over. It does not replace flour because it does not add to the structure of the bread at all." CreationDate="2011-03-17T15:33:57.263" UserId="2001" />
  <row Id="15938" PostId="13193" Text="Thanks!  Looks like I'll have to do some experimenting." CreationDate="2011-03-17T15:44:06.463" UserId="5309" />
  <row Id="15939" PostId="13225" Text="I remember I saw someone add an entire banana in a curry or stew.. I won't recommend it as I haven't tried it before.. But I can imagine it would give a nice sweetness to your curry.." CreationDate="2011-03-17T16:32:02.100" UserId="4283" />
  <row Id="15940" PostId="13235" Score="1" Text="Also, once it has gone through an initial rise and you are shaping it for proofing, handle very lightly and avoid degassing as *much* as possible." CreationDate="2011-03-17T16:32:04.190" UserId="1816" />
  <row Id="15941" PostId="12870" Text="This is a good way to do it.  I might experiment with dissolving some cayenne into the warm milk first, to see if that gives it a more rounded taste." CreationDate="2011-03-17T16:43:22.843" UserId="215" />
  <row Id="15942" PostId="13235" Text="@justkt so I'm guessing tossing a pizza crust is much better than beating it down on a flat surface? It's unfortunate because I really suck at tossing pizza dough." CreationDate="2011-03-17T17:05:17.393" UserId="5328" />
  <row Id="15943" PostId="13235" Score="1" Text="@Canuteson - the water is key for pizza.  For breads the degassing as little as possible is a lot more feasible, but for sandwich breads which you don't want big holes in it's not ideal.  It works best for rustic breads." CreationDate="2011-03-17T17:13:30.287" UserId="1816" />
  <row Id="15944" PostId="13239" Text="4) You can lose weight so your hand will fit in!" CreationDate="2011-03-17T19:19:03.473" UserId="4580" />
  <row Id="15945" PostId="13202" Score="1" Text="I would say skip the plastic wrap. Cool it in the container you cooked it in, with the liquid. The act of the meat cooling without it being cut will make the meat moister than if it was eaten immediately. As the meat cools, it draws moisture in. This is why it is recommended that meat rest before serving." CreationDate="2011-03-17T19:51:48.970" UserId="4442" />
  <row Id="15946" PostId="13241" Text="Related: http://cooking.stackexchange.com/questions/7571/in-general-can-i-substitute-egg-species-for-either-egg-only-or-egg-centric-dishe" CreationDate="2011-03-17T20:13:56.043" UserId="2569" />
  <row Id="15947" PostId="13241" Text="Also: http://cooking.stackexchange.com/q/5969/2569" CreationDate="2011-03-17T20:20:04.583" UserId="2569" />
  <row Id="15948" PostId="13225" Score="2" Text="Hi GeneratorHalf.  Please note our [culinary uses guidelines](http://meta.cooking.stackexchange.com/q/740/41) and note that [bananas have already been rejected](http://cooking.stackexchange.com/q/8455/41) as not particularly rare or notable (&quot;savory&quot; does not really narrow it down). This really is fundamentally a recipe (or recipe name) request that could easily be answered by a [recipe search](http://cooking.stackexchange.com/q/12736/41) and therefore off-topic." CreationDate="2011-03-17T23:02:17.460" UserId="41" />
  <row Id="15949" PostId="13250" Score="3" Text="Apply scissors." CreationDate="2011-03-17T23:03:43.620" UserId="4697" />
  <row Id="15950" PostId="436" Text="The Greenpeace &quot;red&quot; list, which lists fish that you should not buy because they are &quot;endangered&quot; is not so straight forward. Their criteria also includes GMO, fish farming, imported species, and child labour. These factors may be important, but are not actually making the fish endangered" CreationDate="2011-03-17T23:04:13.883" UserId="3203" />
  <row Id="15951" PostId="13082" Text="Chili powder is by design a spice blend, much like curry powder, five-spice powder, or herbes de provence.  It doesn't make sense to talk about &quot;other spices added&quot;." CreationDate="2011-03-17T23:08:55.657" UserId="3819" />
  <row Id="15952" PostId="13253" Text="I quite like the roe, actually." CreationDate="2011-03-17T23:48:17.683" UserId="3348" />
  <row Id="15953" PostId="13253" Score="1" Text="@bikeboy389 want to share a few kilos of scallops? :)" CreationDate="2011-03-17T23:56:33.573" UserId="3231" />
  <row Id="15954" PostId="13250" Text="@Tim: That's still less easy and rapid than just pulling on the string.  To be fair, though, I didn't specify the quantity of ease and rapidity." CreationDate="2011-03-17T23:57:07.227" UserId="3627" />
  <row Id="15955" PostId="13248" Text="+1 Clean forgot about the varieties, good point." CreationDate="2011-03-18T00:23:16.353" UserId="3432" />
  <row Id="15956" PostId="13252" Text="A scallop without the orange thing may not be a scallop! Sometimes it's just a piece of stamped out squid. Fresh is best, get them straight out of the sea, and lightly BBQ, yummm!" CreationDate="2011-03-18T01:59:08.617" UserId="3203" />
  <row Id="15957" PostId="13251" Score="10" Text="Cutting paper is one of the worst things you can do with a good knife ... unless it's cotton rag or linen, it's probably made from wood pulp, and will dull your knives rather quickly.  Yes, I know, you don't use it this way very often, but I'd still rather go with a pair of crappy scissors (or one of the many pocket knives / multitools I likely have on me, or a utility knife that I probably have in the next room), than use a good knife." CreationDate="2011-03-18T02:52:02.337" UserId="67" />
  <row Id="15958" PostId="13233" Score="1" Text="I remember once when I was shopping for some glasses, and I tested 'em all by shoving my hand inside.  I was getting the strangest look from one of the employees ... and when I told them I didn't have a dishwasher, they still looked clueless ... I had to explain specifically that if I can't fit my hand inside the glass, it really sucked to clean.  I'm still not sure they understood." CreationDate="2011-03-18T02:54:37.030" UserId="67" />
  <row Id="15959" PostId="13250" Text="Some rice bags seem to be similarly stitched closed and after playing with one for a bit, I determined that it appears to be designed to close the bag, not to provide an easy zip-like opening.  I don't know how it compares to potato bags though." CreationDate="2011-03-18T06:22:26.427" UserId="4504" />
  <row Id="15960" PostId="5208" Text="uhmm so i need to know how to add fruit like say if you put it in the bottom of the pan? You know just to make it moist on the bottom. Would that work???" CreationDate="2011-03-18T03:18:06.213" UserId="5333" />
  <row Id="15961" PostId="13250" Score="2" Text="I love your question! We have the same stitching here, for cat litter and chicken food. And I have the same problem." CreationDate="2011-03-18T08:22:32.613" UserId="4580" />
  <row Id="15962" PostId="13156" Text="Thanks, after a bit of asking around, it appears that we have a communal oven at the end of our street, which fires up everyday before lunch time.  Whoopee!  thanks, I wouldn't even have considered this before!" CreationDate="2011-03-18T11:39:11.330" UserId="210" />
  <row Id="15963" PostId="13263" Text="Good answer but the use can be simplified a bit: It is used to acidify a mixture without affecting the water ratio." CreationDate="2011-03-18T12:17:14.107" UserId="2001" />
  <row Id="15964" PostId="13265" Score="2" Text="You can also get dried cultured buttermilk that lasts forever in the fridge and gets 99% of the way to the flavor.  I highly recommend it if you think you won't use your buttermilk before it goes bad." CreationDate="2011-03-18T12:33:12.723" UserId="1816" />
  <row Id="15965" PostId="13060" Text="I purchase Illy ground specifically for my Moka and put it in the freezer.  I know putting coffee in the freezer isn't considered the best, but it is better than letting it sit out.  The grind really does matter for your Moka - an expresso grind or regular coffee grind won't turn out quite right compared to the special grind." CreationDate="2011-03-18T12:34:30.257" UserId="1816" />
  <row Id="15966" PostId="13263" Text="You're right that's far more concise" CreationDate="2011-03-18T12:55:04.697" UserId="5162" />
  <row Id="15967" PostId="13265" Text="What are some typical users of buttermilk? I don't know if I'd use it all even with a long shelf life" CreationDate="2011-03-18T12:57:12.900" UserId="5162" />
  <row Id="15968" PostId="13136" Text="@Zippy a recipe no-no would be &quot;please give me a recipe for X&quot;, because there is no best answer for it. Here, I am giving a recipe as a starting point and asking for ideas how to change it, and this is a valid question." CreationDate="2011-03-18T12:59:49.150" UserId="4638" />
  <row Id="15969" PostId="13265" Score="3" Text="@nixy - pancakes, quick breads, cakes, an addition to mashed potatoes, and more.  If you can bake it, you can bake it with buttermilk, pretty much." CreationDate="2011-03-18T13:40:42.353" UserId="1816" />
  <row Id="15970" PostId="13263" Text="it can also be used to make playdough, with salt, flour and oil." CreationDate="2011-03-18T13:42:23.827" UserId="210" />
  <row Id="15971" PostId="13256" Text="This depends entirely on the stitch used. Chain stitch comes apart easily. Lock stitch doesn't, as the name implies. There are many other types too, with varying degrees of locking. See wikipedia for more info than you need. http://en.wikipedia.org/wiki/Sewing_machine" CreationDate="2011-03-18T13:52:57.180" UserId="1259" />
  <row Id="15972" PostId="13265" Score="1" Text="@nixy: Especially with southern US cooking (biscuits, pancakes, cornbread), a good attitude is that anything that calls for milk probably ought to have buttermilk. There's even buttermilk pie! On the other side of the world, it's also used a decent amount in various Indian foods." CreationDate="2011-03-18T14:01:25.253" UserId="1672" />
  <row Id="15973" PostId="13256" Text="@yossarian: quite true. There are some bags I've *never* been able to pull open... Including the sugar I bought yesterday :|" CreationDate="2011-03-18T14:49:47.113" UserId="86" />
  <row Id="15974" PostId="13265" Text="@justkt- thanks for the reminder about the powdered form. I remember you told me about that a while back but I forgot to pick some up. I'll fix that now." CreationDate="2011-03-18T15:21:01.130" UserId="2001" />
  <row Id="15975" PostId="13271" Score="1" Text="I'm not sure what I meant either ;-) Perhaps if there's a constant pressure on the membrane, the membrane will become thinner, so the egg would go bad a bit more rapidly than if you'd store it upside down. I'm just curious if this would make any sense." CreationDate="2011-03-18T15:26:20.360" UserId="4580" />
  <row Id="15976" PostId="13271" Score="3" Text="@Mien- the membrane breaking down doesn't make an egg go bad but is an indicator of freshness. My gut reaction is that it probably isn't worth worrying about. If you are buying eggs from the store then they are already so old that it won't matter. I'll do an experiment with the next dozen eggs that my chickens lay and I'll let you know." CreationDate="2011-03-18T15:31:49.930" UserId="2001" />
  <row Id="15977" PostId="13271" Text="Hèhè, okay :) Thanks!" CreationDate="2011-03-18T15:53:48.900" UserId="4580" />
  <row Id="15978" PostId="13265" Text="I probably should just keep a small carton on hand since I sometimes like to use it as an oil replacement in muffins." CreationDate="2011-03-18T16:52:58.100" UserId="4504" />
  <row Id="15979" PostId="13206" Text="That's a really good point, I haven't even heard of kelp seasoning before though so I may struggle to find it" CreationDate="2011-03-18T17:09:40.303" UserId="5162" />
  <row Id="15980" PostId="3765" Text="Grade B is also easily available in Ontario and Quebec." CreationDate="2011-03-18T17:12:28.833" UserId="4504" />
  <row Id="15981" PostId="13268" Score="1" Text="Excellent quetsion, I've heard this too" CreationDate="2011-03-18T17:13:49.393" UserId="5162" />
  <row Id="15982" PostId="13273" Score="1" Text="In other words, does the amount of fat in the milk affect qualities such as foaming?" CreationDate="2011-03-18T17:37:39.440" UserId="1887" />
  <row Id="15983" PostId="13273" Text="Hi Martha, that is one aspect of it. Foaming.  My comment was motivated based on a latte that I tried from a gourmet store in Dallas.  They use &quot;secret&quot; milk, and they got national recognition.  Their secret milk, is nothing more than soy milk.  I wanted to get the opinion of all the foodies and chefs here in terms of the properties of milk." CreationDate="2011-03-18T17:41:26.140" UserId="5335" />
  <row Id="15984" PostId="13275" Text="@Allison - I don't think this fits our [culinary uses guidelines](http://meta.cooking.stackexchange.com/questions/740/can-i-ask-about-how-to-use-a-specific-ingredient-aka-culinary-uses-guidelines), which is what it would have to be tagged.  Voted to close.  You can try to edit to see if you can get it there, but buttermilk's a bit too common for that." CreationDate="2011-03-18T17:51:07.177" UserId="1816" />
  <row Id="15985" PostId="13275" Score="1" Text="@justkt - fair enough.  For me it falls into the category of &quot;Things which have a specific (or few) widely recognised uses which may have other uncommon uses.&quot; I associate buttermilk mostly with pancakes and muffins, but haven't used it for anything else (most of my list came from your comment in the other question)." CreationDate="2011-03-18T18:06:36.790" UserId="4504" />
  <row Id="15986" PostId="13276" Text="Welcome to the site. Questions here should be specific enough that they are objectively answerable. I think that your question is too broad as currently stated. If you have a more specific question in mind, please ask it. If you click on the &quot;coffee&quot; tag, you'll see a list of coffee topics that are on topic. Take a look at the FAQ for more details. http://cooking.stackexchange.com/faq" CreationDate="2011-03-18T18:10:52.350" UserId="1259" />
  <row Id="15987" PostId="12319" Text="The temperature (and amount) of the butter is the most important variable in my experience.  If you use melted butter, the cookies will be very flat.  If you use cold butter (or thoroughly chill your dough after mixing), the cookies won't spread out as much.  If you use more butter, you'll also get more spread." CreationDate="2011-03-18T18:11:02.697" UserId="4504" />
  <row Id="15988" PostId="13275" Text="[25 uses](http://www.soundmoneymatters.com/uses-for-buttermilk/) is not a few.  And that's just one website's list off google.  Others may of course disagree, though!" CreationDate="2011-03-18T18:16:42.553" UserId="1816" />
  <row Id="15989" PostId="13276" Text="Thanks. I will keep that in mind for my next question." CreationDate="2011-03-18T18:16:45.580" UserId="5335" />
  <row Id="15990" PostId="13275" Text="For me the key phrase was &quot;widely recognized&quot; ... but I guess I don't need a list here, since I can now refer to the one you linked to! :)" CreationDate="2011-03-18T18:19:54.203" UserId="4504" />
  <row Id="15991" PostId="13275" Text="I used to do buy buttermilk for specific recipes and then have leftovers but now if the recipe calls for a small amount (1-3 cups) I just use a buttermilk substitute by mixing milk with vinegar and letting it sit for ten minutes." CreationDate="2011-03-18T18:24:41.787" UserId="27" />
  <row Id="15992" PostId="13262" Score="1" Text="Welcome to the site kovacicster. I closed your question because it is a [general reference](http://meta.cooking.stackexchange.com/q/1023/60) question. In essence, your question is too basic, and is best answered by an appropriate reference source: [Wikipedia](http://en.wikipedia.org/wiki/Cream_of_tartar)" CreationDate="2011-03-18T18:26:37.793" UserId="60" />
  <row Id="15993" PostId="13275" Text="@justkt and Allison, Check out the new question on meta about where the boundary for these types of questions lies. http://meta.cooking.stackexchange.com/questions/1058/where-do-we-draw-the-line-on-culinary-uses-questions" CreationDate="2011-03-18T18:27:20.160" UserId="1259" />
  <row Id="15994" PostId="13278" Score="1" Text="Is it served with the eggs raw or just assembled that way and then baked before serving?" CreationDate="2011-03-18T18:36:03.660" UserId="2001" />
  <row Id="15995" PostId="13275" Score="2" Text="@yossarian -  Thanks for raising this... I think it's a tricky subjective line.  And for reference, looking at that list more closely, it's not really 25 things, in my opinion. A lot of the items I would group together (e.g. biscuits and scones are basically the same thing, as are various kinds of cakes).  Also, another interesting use I'd add to a list is as a beverage when mixed with OJ, which is a traditional Dutch lunch drink." CreationDate="2011-03-18T18:36:46.170" UserId="4504" />
  <row Id="15996" PostId="13276" Score="1" Text="No problem. Welcome to the site." CreationDate="2011-03-18T18:46:55.033" UserId="1259" />
  <row Id="15997" PostId="13278" Text="sorry it is assembled that way then baked for 30 minutes at 350." CreationDate="2011-03-18T20:10:07.613" UserId="27" />
  <row Id="15998" PostId="13279" Text="Had some trouble with tags since the ones I wanted to use don't exist. :(" CreationDate="2011-03-18T20:26:25.480" UserId="4919" />
  <row Id="15999" PostId="13279" Text="http://cooking.stackexchange.com/questions/8375/why-is-the-dishwasher-not-recommended-for-my-all-clad-mc2-line-of-pot-and-pans missed this one, possibly related. Not sure what material my pans are." CreationDate="2011-03-18T20:28:10.427" UserId="4919" />
  <row Id="16000" PostId="11637" Text="With coffee this is okay, but with espresso it's much better. Unfortunately it can clog machines and break pumps (due to the difficulty pulling the milk )." CreationDate="2011-03-18T20:38:02.323" UserId="15" />
  <row Id="16001" PostId="13279" Score="1" Text="Please add a photo." CreationDate="2011-03-18T20:40:34.120" UserId="60" />
  <row Id="16002" PostId="13275" Score="2" Text="I realize this is closed, but I had an answer that's not a &quot;list entry&quot; but a more general solution.  Since I also tend to purchase buttermilk for specific purposes, and get frustrated with 1/4 cups going to waste, I tend to stretch recipes to fit the amount of buttermilk I can buy.  Add 1/7th to all the other ingredients, or just be happy adding a bit of extra buttermilk to the item.  Makes slightly larger batches, slightly richer foods, and no wasted buttermilk." CreationDate="2011-03-18T21:03:40.153" UserId="295" />
  <row Id="16003" PostId="13279" Text="@hobodave: Added." CreationDate="2011-03-18T21:22:50.643" UserId="4919" />
  <row Id="16005" PostId="13156" Text="Welcome - not a bad answer considering I've never been anywhere in Africa before, let alone Morocco! The wonders of TV... :D" CreationDate="2011-03-18T21:30:04.507" UserId="4194" />
  <row Id="16006" PostId="13249" Text="Thank you for idea - got such brush from a local chef's store." CreationDate="2011-03-18T22:29:28.063" UserId="5060" />
  <row Id="16007" PostId="13283" Text="Did a web search for &quot;anodized aluminum dishwasher&quot; and found other people describing it the exact same way I did (chalkboard!), so it definitely seems like it's adding up. Thanks, learned something today!" CreationDate="2011-03-18T22:57:43.683" UserId="4919" />
  <row Id="16008" PostId="13285" Text="for advice on quicker thawing and water temp, see : http://cooking.stackexchange.com/questions/7779/i-need-to-quickly-and-safely-thaw-frozen-ground-beef-what-are-my-options and http://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter" CreationDate="2011-03-19T02:20:43.927" UserId="67" />
  <row Id="16009" PostId="13161" Text="@Martha, KimbaFYa, the cheap rice cookers usually take about 15 minutes as you say, but the nicer ones are designed to produce better quality/tasting rice.  It says in the manual from 50 to an hour for regular white rice.  It shocked me at first too, but my gf from Japan says that is normal.  Good rice is worth the wait.." CreationDate="2011-03-19T02:53:23.183" UserId="4593" />
  <row Id="16010" PostId="13161" Text="@adebaumann, can you expand on the importance of why it is important that the water doesn't boil?" CreationDate="2011-03-19T02:54:52.513" UserId="4593" />
  <row Id="16011" PostId="13289" Text="It was fairly thin (2 cm or so), and came out about medium (I was going for medium-rare). Thanks!" CreationDate="2011-03-19T03:06:09.163" UserId="5299" />
  <row Id="16012" PostId="13291" Score="1" Text="You're right but it's worth reasserting that if the mix is for 'crepe' style pancakes then the mix will be fine (possibly better) in the fridge for at least a day" CreationDate="2011-03-19T11:21:02.600" UserId="5162" />
  <row Id="16013" PostId="13273" Text="I worked in a cafe that served but soy and dairy-milk lattes. I'm not sure why but the dairy-milk was far easier to 'froth' for cappuccinos." CreationDate="2011-03-19T11:42:07.143" UserId="5162" />
  <row Id="16015" PostId="11169" Text="There is a difference between yolks beaten for 30 seconds and 3 minutes with electric mixer. When done by hand, 3 minutes would be like 15?" CreationDate="2011-03-19T16:49:11.427" UserId="331" />
  <row Id="16016" PostId="4701" Text="Yep, I bought these in the US, and they work for me" CreationDate="2011-03-19T18:10:51.043" UserId="486" />
  <row Id="16019" PostId="13304" Score="4" Text="You may need to keep your dry goods in sealed plastic containers until you're sure you're rid of the infestation ... and that's not just after opening.  Anything in paper or cardboard is at risk for being contaminated; it's possible that thin plastic bags might be too." CreationDate="2011-03-19T20:35:39.403" UserId="67" />
  <row Id="16020" PostId="13287" Text="I ended up using it the next day and the pancakes were fine.  Judging by the comments I wouldn't want to leave it much more than that." CreationDate="2011-03-19T22:20:32.423" UserId="3259" />
  <row Id="16021" PostId="13295" Text="Thanks for the egg halving link.  I never thought of doing that, it's quite clever." CreationDate="2011-03-19T22:20:57.523" UserId="3259" />
  <row Id="16022" PostId="13304" Score="2" Text="Unfortunately, they can definitely get through thin plastic bags." CreationDate="2011-03-20T01:11:50.093" UserId="1672" />
  <row Id="16023" PostId="1633" Text="A belated addition: I don't know if anyone else does this, but I learned from my parents to crack one egg against another (except the last one). That's pretty much a flat surface, and if you accidentally leak some egg, it goes on the other egg, not your counter." CreationDate="2011-03-20T01:35:34.067" UserId="1672" />
  <row Id="16024" PostId="3373" Text="how much granulated yeast do i need for 50# of flowr for thin crust pizza dough?" CreationDate="2011-03-19T23:12:24.673" UserId="5347" />
  <row Id="16025" PostId="13127" Text="@Ashish: You could try skeptics.stackexchange.com but I'm not entirely sure it's on-topic there, either." CreationDate="2011-03-20T05:14:00.713" UserId="91" />
  <row Id="16026" PostId="13095" Score="1" Text="@Aaronut: I have a spice grinder and discovered that even after many minutes of grinding cinnamon there were still small &quot;splinters&quot; which are coarse and hard, and definitely not good in the end product. This problem doesn't occur with other spices I grind such as cloves or coriander seed." CreationDate="2011-03-20T05:18:37.480" UserId="91" />
  <row Id="16027" PostId="13304" Score="1" Text="They can get into sealed containers as well - I have found them stuck around the thread of jars with screwtop lids, and around the edges of plastic takeaway containers.  You can put a bit of plastic wrap inside the lid of the jar before you screw it down, that seems to help." CreationDate="2011-03-20T08:36:29.717" UserId="2939" />
  <row Id="16028" PostId="13095" Text="@JYelton: Aye, shards, splinters, it's a right pain to grind." CreationDate="2011-03-20T08:39:07.063" UserId="3432" />
  <row Id="16029" PostId="57" Text="I just learned a great trick that I suspect works even better than vinegar for helping set the eggs nicely...  Julia Child recommends boiling the egg (in shell) for 10 seconds before cracking it into your poaching liquid.  It's *just* enough to help the outer layer start to set." CreationDate="2011-03-20T08:53:27.363" UserId="4504" />
  <row Id="16030" PostId="13314" Score="1" Text="As of making good fried potatoes: boil once (in oil, obviously) for longer time (something like 8 minutes or so), take away, wait few minutes and then boil again for minute or two. That way those are more crispy." CreationDate="2011-03-20T15:40:26.390" UserId="5310" />
  <row Id="16031" PostId="13314" Text="@Olli: wow that is the way to do it, now I understand why Mc.* has such design. Thank you." CreationDate="2011-03-20T18:03:16.140" UserId="2954" />
  <row Id="16032" PostId="13304" Text="@Kimba: Sometimes that just means that they *tried* to get into sealed containers, and couldn't get past the actual seal. Be careful, obviously, but sometimes it's not quite as bad as it seems." CreationDate="2011-03-20T19:25:46.497" UserId="1672" />
  <row Id="16033" PostId="13314" Text="@hhh: on the other hand, Mc Donalds is not using raw potatoes, those are pre-processed first (before delivery to restaurant)." CreationDate="2011-03-20T19:30:53.670" UserId="5310" />
  <row Id="16034" PostId="13316" Text="everything of them. Sprouting, oozing liquid, tasting bitter, some delicious and in good shape. I tried sugar and oil to fry potatoes, not good idea. Failure. I tried potato chips with salt in the hot container and noticed that it is very easy to get over-dosage. Failure. But potato chips work even with very poor potatoes, success. Now the challenge is to get a bit healthy alternatives. I have tried hash-brows (tastes good), still many kilograms left." CreationDate="2011-03-20T20:02:30.733" UserId="2954" />
  <row Id="16035" PostId="13317" Score="1" Text="what is the purpose of vinegar in that recipe?" CreationDate="2011-03-20T20:48:39.147" UserId="2954" />
  <row Id="16036" PostId="13314" Text="@Olli: do you know whether they are preprocessed with salt, vinegar, heated-slightly-with-water or how are they preprocessed?" CreationDate="2011-03-20T20:51:24.260" UserId="2954" />
  <row Id="16037" PostId="13240" Text="Mixed batches, usually from supermarkets, or fish stores. Occasionally from restaurants. It's not a flavor I've ever noticed in meat or veg or fruit or grain. Just in fish. I don't think I've even met it in other seafood, which I also enjoy (crab, lobster, scallops, clams, squid, etc.). Just mostly in white ocean fish, rarely in pink-fleshed fish." CreationDate="2011-03-20T21:17:14.903" UserId="5238" />
  <row Id="16039" PostId="13311" Score="1" Text="This thing creates perpetual all-natural toxic* fog in a room where I store food, cook, eat and breathe. Call me an opportunistic treehugger, but I'd rather keep the weevils. *Yes I know that pyrethrin is one of the safest insecticides, and that it is made from beautiful flowers. I've always liked the looks of datura blossoms too." CreationDate="2011-03-20T21:36:19.473" UserId="4638" />
  <row Id="16040" PostId="13304" Text="If they are inside of a sealed container, that usually means that eggs have hatched since the item was contained. You'll see that in rice quite often." CreationDate="2011-03-20T21:37:01.190" UserId="4442" />
  <row Id="16041" PostId="13317" Score="2" Text="@hhh : vinegar when boiling potatoes will keep them from turning to mush." CreationDate="2011-03-20T21:43:23.443" UserId="67" />
  <row Id="16042" PostId="13316" Score="1" Text="@hhh : your healthiest options are just to not fry them -- bake 'em (but not when you have spoiled ones in the batch), or maybe roast with other vegetables; you can also get vegetables in the colcannon, bubble and squeek or even a potato curry.   I'd also try to sort through the potatoes to make sure to get the spoiled ones out of whatever you're storing them in ... and I'd be hesitant to use the ones at the bottom that might've been oozed on." CreationDate="2011-03-20T21:51:26.933" UserId="67" />
  <row Id="16043" PostId="13317" Text="@Joe, I didn't know that, what sort of vinegar should be used and how much?" CreationDate="2011-03-20T22:25:34.220" UserId="5162" />
  <row Id="16044" PostId="8334" Text="@Jenn: peanut butter costs me 6EUR/kg in Lidl, the only and the cheapest place I can find it, very expensive so I like to substitute it with soy/beans/etc. A thing underestimated with meat is that they contain a lot of Water, you know it if you have done jerk meat. 3EUR/kg for pork means much higher price tag for protein content. When I can find dried soy, beans -- for about 3EUR/kg, I am very happy with my purchases because the price for protein content is very low. Anyone knows any research on this subject?" CreationDate="2011-03-20T23:13:58.257" UserId="2954" />
  <row Id="16045" PostId="8334" Text="Anyone knows a good bulk-buying places for beans/lentils/dried-stuff-of-high-protein-content in EU?" CreationDate="2011-03-20T23:19:36.990" UserId="2954" />
  <row Id="16046" PostId="13320" Text="Hey @dsg, as much as I would love to know the answer to this question (I'm a huge fan of quinoa myself) this isn't in the scope of the site as defined by the users and I voted to close.  Please see the [FAQ](http://cooking.stackexchange.com/faq): *General health and diet issue (e.g. &quot;Is cauliflower healthy?&quot;)*" CreationDate="2011-03-20T23:21:52.907" UserId="1236" />
  <row Id="16047" PostId="8339" Text="can you clarify what you mean with &quot;the bones should be used to make stock&quot;? Can you use bones to make some kind of food? If I can understand right, bones can be used as a flavor but how do you process them and do the bones have some other functions in cooking? I start to feel pain due to binning chicken bones." CreationDate="2011-03-20T23:25:10.510" UserId="2954" />
  <row Id="16048" PostId="8339" Score="1" Text="@hhh - to make stock you can take the bones and simmer them for about 5 hours in water with carrots, onions, celery, a bay leaf, and some salt." CreationDate="2011-03-21T00:09:45.327" UserId="1816" />
  <row Id="16049" PostId="8339" Score="1" Text="After you have eaten all the meat from the chicken put everything left (bones, fat, etc) in big pan with some onions. Boil/simmer for 60mins or so. The liquid you drain off is chicken stock. Can be the base for soups, stews, etc" CreationDate="2011-03-21T00:11:01.010" UserId="4483" />
  <row Id="16050" PostId="11830" Text="@Peter - I've edited the answer to suggest changing tsp to tbsp." CreationDate="2011-03-21T00:30:06.293" UserId="66" />
  <row Id="16051" PostId="12531" Text="I'm checking out the P2E trial now - it really does seem to be exactly what I want." CreationDate="2011-03-21T00:30:44.110" UserId="66" />
  <row Id="16052" PostId="12531" Text="By the way - there's a mobile version of the site - not an iPhone app, as the website initially made me think. Still, very slick." CreationDate="2011-03-21T00:33:33.903" UserId="66" />
  <row Id="16053" PostId="13314" Score="1" Text="If they have turned green-ish they may pose a health risk due to toxins, especially to young children and pregnant women." CreationDate="2011-03-21T01:49:45.837" UserId="2215" />
  <row Id="16054" PostId="8349" Text="Or just eating literally anything edible. Protein combining isn't necessary -- if you eat enough (real) food, you'll get enough protein." CreationDate="2011-03-21T02:13:12.927" UserId="152" />
  <row Id="16055" PostId="13314" Score="1" Text="@hhh, although this question already has a few answers I voted to close as off-topic because of the current definition of the [FAQ](http://cooking.stackexchange.com/faq) (*every answer is equally valid: “What’s your favorite ______?”*).  Please feel free to participate in the [discussion about whether we should allow these types of &quot;culinary use&quot; questions on meta](http://meta.cooking.stackexchange.com/q/1058/)." CreationDate="2011-03-21T02:27:50.127" UserId="1236" />
  <row Id="16056" PostId="8334" Text="Even at the same price per pound for chicken vs dried beans (which I've never heard of) it's still at least twice as expensive to buy chicken, since the beans absorb about twice their volume in water (which I'm guessing is at least as much in terms of mass), whereas when you buy chicken you're effectively getting half water, plus some bones." CreationDate="2011-03-21T04:18:18.567" UserId="3627" />
  <row Id="16058" PostId="8376" Score="1" Text="Are there locations where quinoa is cheap?" CreationDate="2011-03-21T04:23:10.747" UserId="3627" />
  <row Id="16059" PostId="8332" Text="@Dorrene: See http://fitness.stackexchange.com/questions/21/effect-of-protein-intake-on-muscle-recovery for various opinions on the efficacy of protein overloading." CreationDate="2011-03-21T04:55:17.910" UserId="3627" />
  <row Id="16060" PostId="8475" Score="1" Text="@Aparma: If you are not also sprouting them, you are missing out on some exciting times." CreationDate="2011-03-21T04:56:44.990" UserId="3627" />
  <row Id="16061" PostId="13321" Text="So we might be looking for data on the saturation concentration of sugar at various temperatures... something I was going to post a question about, since the syrup for my lemon sherbet crystallized slightly in the refrigerator today!" CreationDate="2011-03-21T05:30:51.793" UserId="1672" />
  <row Id="16062" PostId="8332" Score="1" Text="Insects. If you don't mind the idea in general." CreationDate="2011-03-21T05:44:44.763" UserId="2215" />
  <row Id="16063" PostId="13328" Text="Moisture?  Are they in something airtight?" CreationDate="2011-03-21T07:01:16.803" UserId="3432" />
  <row Id="16064" PostId="13323" Score="1" Text="What kind of stove-top cooking are you trying to do?  It's possible that some applications will be more successful than others." CreationDate="2011-03-21T07:54:14.510" UserId="4504" />
  <row Id="16065" PostId="13314" Text="@stephennmcdonald: are you sure? Read the accepted answer, yes this question does have an objective answer by an expert. Sorry but the discussion is unrelated and blatantly dangerous to end aspiring open discussion. I stand on this question because I feel it is very important, for a number of reasons not just due to budget. Look I did not even think about toxic  potatoes or getting ill, clearly good to have this kind of expert site!" CreationDate="2011-03-21T09:36:35.960" UserId="2954" />
  <row Id="16066" PostId="4596" Text="@GalacticCowboy: (1) what is &quot;large tumbler&quot;? Google returns Batman cars instead of food or other machines. (2) wax?" CreationDate="2011-03-21T09:47:05.543" UserId="2954" />
  <row Id="16069" PostId="13314" Score="2" Text="Yes, unfortunately I am sure.  *ANY* answer to this question is equally valid.  I could say &quot;french fries, home fries, baked potatoes, mashed potatoes, twice baked potatoes&quot; and all 5 answers would answer the question.  While I don't disagree that this might be a question with answers that are helpful to others, there is no *single expert answer* that can be given, and as it stands right now does not meet the requirements set forth by the community and the FAQ *for this site*.  As I mentioned, if you feel this policy is bad, please participate in meta." CreationDate="2011-03-21T13:30:59.900" UserId="1236" />
  <row Id="16070" PostId="13314" Text="Please don't feel singled out, there are other recent questions which have also been closed for the same reason.  See: [What can I do with bananas?](http://cooking.stackexchange.com/questions/13225/) and [What can I do with buttermilk?](http://cooking.stackexchange.com/questions/13275) and [What to do with leftover rice](http://cooking.stackexchange.com/questions/12834) - these kinds of broad questions are closed on Seasoned Advice.  The comments on the &quot;leftover rice&quot; question should give some more insight, and please participate in the meta discussion.  Thanks!" CreationDate="2011-03-21T13:34:32.893" UserId="1236" />
  <row Id="16071" PostId="4035" Text="@Revo: does the suggestion about pan cover pans that have two-layered design where the in-between part has water? I like to cook in such thing because I need to stir only once or very few times, good lazy solution and leaves me time to do other things. Used it for porridge and such things and works great." CreationDate="2011-03-21T14:11:01.657" UserId="2954" />
  <row Id="16072" PostId="13314" Text="@stephennmcdonald: yes you are right, the question attracts too much seasonal answers. There are however similar questions like [1] and [2] that have similar intrinsic goal to manage poor ingredients. Perhaps, this question should be specified to attract more advanced answers, instead of closed. [1] http://cooking.stackexchange.com/questions/8982/uses-for-old-bread-dough [2] http://cooking.stackexchange.com/questions/106/sniffing-out-a-rotten-egg-from-the-dozen" CreationDate="2011-03-21T14:22:03.437" UserId="2954" />
  <row Id="16073" PostId="8334" Text="@hhh i lived in Germany for 6 months and had a bit of trouble finding bulk dried beans etc. Eventually I found a tiny Indian grocery that had them for reasonable prices (I forget how much, exactly, but it was something like 1€/500g). Also saw them at the asian grocery and mediterranean grocery, so look for ethnic stores!" CreationDate="2011-03-21T14:38:10.637" UserId="725" />
  <row Id="16074" PostId="13314" Text="I agree that the first question should be closed (about old bread dough) as it is just &quot;how can I use...?&quot;.  I believe it was asked when the site was younger and this specific rule was not as well defined (I voted to close now that I it has been brought to my attention).  The second, however, is about food-safety and asks specifically about that issue, but not uses for the eggs themselves.  Therefore I believe the second question is valid." CreationDate="2011-03-21T14:42:06.313" UserId="1236" />
  <row Id="16075" PostId="13314" Text="As for your question with your new edits I think this is a great question and have up-voted it.  It seems that I am not able to reverse my close vote unfortunately, but I believe it will stay open with these new edits anyway.  If it is closed for some reason I will immediately vote to re-open!" CreationDate="2011-03-21T14:44:01.647" UserId="1236" />
  <row Id="16077" PostId="13314" Text="@stephennmcdonald: thank you for your comments, really appreciate them." CreationDate="2011-03-21T14:57:25.560" UserId="2954" />
  <row Id="16078" PostId="13335" Text="@Ruben Steins: sorry for inconvenience but how Vodka is related to cooking? If I wanted Vodka, I would ask it in SO.Homebrews." CreationDate="2011-03-21T14:59:35.293" UserId="2954" />
  <row Id="16079" PostId="13316" Score="1" Text="Good advice- I'd like to add- Don't freeze raw potatoes. Even in a casserole, etc. They turn gray and rubbery and altogether disgusting." CreationDate="2011-03-21T15:17:24.537" UserId="2001" />
  <row Id="16080" PostId="13324" Score="1" Text="I agree completely, I just use soy or dairy milk depending what I have in the fridge and I've never had any trouble with any recipes (including baking)" CreationDate="2011-03-21T15:20:05.923" UserId="5162" />
  <row Id="16081" PostId="13337" Score="5" Text="As I was writing nearly the same answer it alerted me that your answer was posted so I canceled mine :) The only thing I would add is that toasting the almonds or walnuts will make a big difference and I recommend doing that.  I also have heard of people using cashews but I would stick with toasted/roasted almonds or walnuts." CreationDate="2011-03-21T15:30:05.743" UserId="1236" />
  <row Id="16082" PostId="13337" Score="3" Text="Toasted pecans work great.  They have the fat content and texture of walnuts, but lack any bitterness." CreationDate="2011-03-21T16:04:21.923" UserId="1816" />
  <row Id="16083" PostId="13334" Score="1" Text="Both canned fish and canned meat are cheap -- particularly when you can get lots of them on sale. (Canned chicken will work for many recipes, I'm told.)" CreationDate="2011-03-21T16:48:36.187" UserId="1887" />
  <row Id="16084" PostId="13325" Text="Thanks for the book recommendation." CreationDate="2011-03-21T16:56:14.933" UserId="5060" />
  <row Id="16085" PostId="13331" Text="Doh! Shouldn't have followed Lebovitz's recipe so carefully - he had me add the lemon juice after chilling the syrup." CreationDate="2011-03-21T17:08:31.620" UserId="1672" />
  <row Id="16086" PostId="13342" Text="I don't believe so - they said it was soy (which to me it looks like Quorn is not).  Also, I believe they said they get huge blocks of it shipped from somewhere in Asia, but this looks like it is from the UK." CreationDate="2011-03-21T18:40:28.380" UserId="4290" />
  <row Id="16089" PostId="13343" Score="1" Text="Interesting, thanks :-). However, my issue was more with bread that I accidentally removed from the oven before it was completely done. Later, after finding that out (can be as little as 5min after removing bread from the oven and cutting off a slice) if I put it back in the oven (or even slice it all off ant try to toast it) it never loses the raw-flour flavor, even if I toast/bake it until slightly burnt." CreationDate="2011-03-21T19:47:12.387" UserId="2013" />
  <row Id="16090" PostId="13346" Text="-1 Most workers of the world don't get &quot;health plans&quot;. It's called taking responsibility for yourself!" CreationDate="2011-03-21T20:54:02.670" UserId="3203" />
  <row Id="16091" PostId="13346" Score="7" Text="GM Cashews? It takes 20 years to get a decent cashew tree to grow roots big enough to have a decent crop. Farmers then graft scions of decent fruit producing varieties. This is not GM, this is horticulture!" CreationDate="2011-03-21T20:56:41.750" UserId="3203" />
  <row Id="16092" PostId="13341" Text="In a pesto cashews are a close replacement. In other things not" CreationDate="2011-03-21T20:57:37.257" UserId="3203" />
  <row Id="16093" PostId="13339" Text="How exactly did it look somewhat like steak? Texture? Color? It's fairly likely that the color and flavor aren't inherent properties." CreationDate="2011-03-21T21:04:20.023" UserId="1672" />
  <row Id="16094" PostId="13348" Score="2" Text="+1: This is the right answer. The cheese must form a kind of solution with the wine. The nasty ball of sludge is the result of throwing it all in a pot and heating it up...It's like making a cheese sauce with a Béchamel base except the wine is less forgiving...Stir stir stir." CreationDate="2011-03-21T21:40:37.000" UserId="218" />
  <row Id="16095" PostId="13339" Text="Color was creamish, but compared to tofu (which was also in the dish), it was darker.  The texture was in between that of tofu and steak.  The only other (possible?) hint I have is that they said they order it in a massive block from Asia.  I believe they also use it in &quot;Veggie Chicken&quot;.  Thanks for your help." CreationDate="2011-03-21T22:17:40.730" UserId="4290" />
  <row Id="16096" PostId="13275" Text="The most obvious - drink it! Have hot mushed potato on a plate, some meat next to it and cold buttermilk in a glass. Yum." CreationDate="2011-03-21T22:40:34.263" UserId="5060" />
  <row Id="16097" PostId="13337" Score="2" Text="I have substituted roasted walnuts and roasted cashew nuts on occasion: frankly the difference in taste was much less than I would ever have expected. The garlic and the basil are so overwhelming that the pine nuts don't add as much as you might think. If you make your pesto with Parmesan, you taste even less of the pine nuts." CreationDate="2011-03-21T23:12:50.300" UserId="5376" />
  <row Id="16098" PostId="3987" Score="2" Text="I am so glad this myth has been debunked. I have tried it a few times but found that it made no difference. The same applies to adding the oil after you've thrown away the water. // Washing the starch away with water sounds like agood idea (with warm water might be a better idea if you want to keep the pasta warm?): I wash my rice with hot water if it is stoo slimey, either because I had it boil too long or because it was the last bit in the carton/bag with lots of powdery stuff." CreationDate="2011-03-21T23:39:15.200" UserId="5376" />
  <row Id="16099" PostId="13343" Score="3" Text="I'm afraid I'm not seeing how this answers the question.  Yes, it's parbaking, and yes, there are different approaches to it, but this question was requesting an explanation of what properties cause a specific flavour to develop (or not develop), not a general request for how to parbake." CreationDate="2011-03-21T23:53:06.230" UserId="41" />
  <row Id="16100" PostId="13335" Text="@hhh: did you follow the link? It's pretty much *all cooking*..." CreationDate="2011-03-21T23:57:26.867" UserId="86" />
  <row Id="16102" PostId="13352" Text="http://cooking.stackexchange.com/q/3378/1092 may be relevant" CreationDate="2011-03-22T00:37:35.553" UserId="1092" />
  <row Id="16103" PostId="13321" Text="I think a more important question is, why is it crystallizing at all? I've had [simple syrup in my fridge for months and it didn't crystallize](http://cooking.stackexchange.com/q/5602/1601). Perhaps my fridge is colder or warmer than Katie's? Is this a 1-to-1 water-sugar recipe?" CreationDate="2011-03-22T02:45:26.433" UserId="1601" />
  <row Id="16104" PostId="13342" Text="@skaz: Quorn is the most popular of the UK vegetarian substitutes, made from a type of mushroom like substance and egg." CreationDate="2011-03-22T09:19:03.033" UserId="3432" />
  <row Id="16105" PostId="13354" Score="2" Text="+1 for pistachio pesto (great with lemon zest too), or hazelnut (try with some orange zest).  Delish." CreationDate="2011-03-22T09:29:27.057" UserId="2939" />
  <row Id="16107" PostId="13342" Text="If it's anything like I've tried it isn't quorn" CreationDate="2011-03-22T10:17:38.577" UserId="5162" />
  <row Id="16109" PostId="13361" Score="3" Text="By measuring the distance between the melted spots of cheese, you can work out the speed of light!" CreationDate="2011-03-22T10:54:42.103" UserId="5379" />
  <row Id="16110" PostId="13335" Text="Opened a question about the safety here [1]. The things *&quot;all cooking&quot;* and *&quot;[n]ot that difficult really [distillation]&quot;* overlooks the chemistry, issues which I believe do belong to the expert site. This suggestion is too casual and can be dangerous so review my opened safety -question. [1] http://homebrew.stackexchange.com/questions/3751/vodka-from-very-bad-old-smelling-potatoes" CreationDate="2011-03-22T11:59:53.023" UserId="2954" />
  <row Id="16111" PostId="13361" Score="1" Text="Yes you can. Or you can just remember that it's 299,792,458m/s, using 'We guarantee certainty, clearly referring to this light mnemonic' (the number of letters in the words match the figures) :) This of course the speed of light in a vacuum. Halve it for diamonds!" CreationDate="2011-03-22T12:03:04.850" UserId="4194" />
  <row Id="16112" PostId="13347" Text="wait a little, why no mention about possible repercussions such as salmonella? Anyway very good idea +1 for that but what about the safety? Is it even wise, let alone easy, to do this type of things? A local chef said that he buys all mayonaise and such stuff because he fears salmonella." CreationDate="2011-03-22T12:11:09.140" UserId="2954" />
  <row Id="16114" PostId="13362" Score="2" Text="Browning beef may not seal in the juices, but the Maillard reaction is still valuable for taste.  One should brown the beef in advance for the extra taste." CreationDate="2011-03-22T12:22:05.237" UserId="1816" />
  <row Id="16115" PostId="13367" Score="5" Text="He cracks the eggs into the pan?  I've always whipped the eggs first, added the hot potatoes and whatever (and some of the oil) into the eggs, mix, and then back into the pan, then flip it after a few minutes.  (putting it under the broiler might be too harsh of a heat)" CreationDate="2011-03-22T13:12:14.680" UserId="67" />
  <row Id="16116" PostId="13369" Score="1" Text="I also put a little water or milk in with the eggs before I whisk them." CreationDate="2011-03-22T13:50:22.060" UserId="304" />
  <row Id="16117" PostId="13355" Text="As I understand it, seitan is not soy protein at all though, correct?  The waitress specifically said soy protein, although I believe I want to try seitan as well.  Aside from people being allergic, there are no strong downsides to gluten, right?" CreationDate="2011-03-22T13:55:11.490" UserId="4290" />
  <row Id="16118" PostId="13369" Text="@Kate Gregory: yes a lot of people do it. It wasn't proven to help or anything, but it doesn't harm either; I think it's a bit more smooth :)" CreationDate="2011-03-22T14:22:07.500" UserId="4580" />
  <row Id="16119" PostId="13355" Text="@skaz: It is not, but there are two things to consider there, a) she might not have known what she was talking about, b) the latter stuff I have listed above is all hybrid soy/seitan and makes the best substitutes.  Plain soy-based TVP has a very different texture to seitan, if you try both, you would know which you had before.  As far as the health aspects are concerned.  Soya has as many known allergy concerns as gluten, if not more, if you are allergic to either, avoid them - otherwise should be fine.  Some people find both hard to digest, can't say that I have noticed that." CreationDate="2011-03-22T15:19:34.900" UserId="3432" />
  <row Id="16120" PostId="13355" Text="@skaz: Given the digestive comment, if you have IBS, Crohn's, or anything like that, gluten and soya are best avoided.  Soya should also be avoided if you have any thyroid/endocrine issues, as it is a hormone mimicker." CreationDate="2011-03-22T15:21:22.917" UserId="3432" />
  <row Id="16121" PostId="13367" Text="@Joe This is how I learned to make tortilla de patatas in Spain.  I can't imagine broiling the eggs to give an acceptable result." CreationDate="2011-03-22T15:22:10.090" UserId="4980" />
  <row Id="16129" PostId="12944" Text="That is correct. See the third paragraph. As to eastern European dumplings, the question is specifically about gnocchi." CreationDate="2011-03-22T15:42:59.817" UserId="1664" />
  <row Id="16136" PostId="367" Text="Am I the only person who thought of the Goodfellas prison scene intro when reading this question?" CreationDate="2011-03-22T16:03:48.760" UserId="2389" />
  <row Id="16138" PostId="13321" Text="@Neil - Yes, it's a one part water to one part sugar recipe." CreationDate="2011-03-22T16:06:07.883" UserId="1685" />
  <row Id="16139" PostId="13328" Text="Can I just ask what a turtle caramel is?" CreationDate="2011-03-22T16:14:21.763" UserId="2389" />
  <row Id="16140" PostId="13364" Text="Thanks! I knew it was best to soak overnight and use the next day, I was wondering about how long they would still be viable in a worst case scenario. So, the best way to store beans soaked overnight is to drain them and keep them in the fridge? That way they can last an additional day?" CreationDate="2011-03-22T16:30:03.167" UserId="1532" />
  <row Id="16141" PostId="13364" Text="+1 this matches my experience as well." CreationDate="2011-03-22T16:53:55.590" UserId="2001" />
  <row Id="16142" PostId="13273" Text="Is there anything else in specific you would like to know about the properties of milk in espresso drinks?" CreationDate="2011-03-22T17:21:55.883" UserId="15" />
  <row Id="16143" PostId="13258" Text="Is there anything else in specific you would like to know about the selecting coffee beans for roasting?" CreationDate="2011-03-22T17:22:46.897" UserId="15" />
  <row Id="16144" PostId="13372" Text="I see no links on your post." CreationDate="2011-03-22T17:38:58.293" UserId="2041" />
  <row Id="16145" PostId="13374" Score="2" Text="Hi Baltimark. This question has been closed for being off topic, as well as subjective. Recipe requests or &quot;best X&quot; type requests have countless subjective answers which are not suitable for the format of this site ([FAQ](http://cooking.stackexchange.com/faq)). Feel free to join us in [chat](http://chat.stackexchange.com/rooms/16) and ask there!" CreationDate="2011-03-22T17:51:51.617" UserId="60" />
  <row Id="16147" PostId="13378" Text="Thanks @hobodave. Do you know what brands it is sold under?" CreationDate="2011-03-22T20:03:04.280" UserId="5267" />
  <row Id="16151" PostId="2266" Text="Indeed. I'll be trotting out a few of those myself now ;-)" CreationDate="2011-03-22T21:36:54.063" UserId="3688" />
  <row Id="16152" PostId="13378" Score="1" Text="@Zippy: I'm afraid not. I have Google to thank for this answer. I've never been to France." CreationDate="2011-03-22T22:19:44.633" UserId="60" />
  <row Id="16153" PostId="13379" Score="2" Text="Hi girish, I've closed this as a duplicate of the linked question. If you have particularly specific limitations (i.e. can't use certain common appliances) then it would help if you clarified and might result in the question being reopened - as long as it's also not a recipe request, which is off topic as per our [FAQ](http://cooking.stackexchange.com/faq)." CreationDate="2011-03-22T22:20:59.027" UserId="41" />
  <row Id="16156" PostId="13379" Score="1" Text="Thanks aaron - hadnt seen this previously. but it is helpful! thanks!" CreationDate="2011-03-22T22:31:38.287" UserId="5387" />
  <row Id="16157" PostId="12943" Text="@mfg not sure whether you're in the US or not, but in my corner of the country, 'spaghetti' most certainly means only that specific shape of pasta, whereas 'noodles' is often used to refer to any shape of pasta." CreationDate="2011-03-23T00:39:30.233" UserId="725" />
  <row Id="16164" PostId="13377" Score="2" Text="If you can't find it, there are plenty of substitutions.  You can either spike milk with an acid (about 1TB lemon juice or vinegar to 1c. milk (15mL acid to 250mL milk) for use in most baking recipes, or use a mix of yoghurt and milk (between 3:1 to 1:1 depending on the consistency you want, but if you're going to bake with it in something that calls for baking soda, you might need to spike it with a little acid)" CreationDate="2011-03-23T03:00:50.643" UserId="67" />
  <row Id="16165" PostId="13362" Text="+1 For debunking the &quot;sealing&quot; myth. It is still good for taste, as you say." CreationDate="2011-03-23T03:04:23.417" UserId="5376" />
  <row Id="16166" PostId="13379" Text="I don't know I'd have marked it as a duplicate of that one, particularly ... but it depends on what aspects of dorm room cooking is the issue (eg, cooking with just a single hot plate, or microwave only; cooking for one issues; cooking with limited tools; issues in dealing with shared kitchens; just learning to cook, etc.)  I'm perfectly willing to re-open if it's a few question, but be aware that we've gotten quite a few 'college' questions: http://cooking.stackexchange.com/questions/11075/ ; http://cooking.stackexchange.com/questions/2080/ ; http://cooking.stackexchange.com/questions/2706/" CreationDate="2011-03-23T03:12:11.087" UserId="67" />
  <row Id="16167" PostId="13379" Text="and more : http://cooking.stackexchange.com/questions/6084/ ; http://cooking.stackexchange.com/questions/2799/ ; http://cooking.stackexchange.com/questions/9921/ ; http://cooking.stackexchange.com/questions/12218" CreationDate="2011-03-23T03:13:02.457" UserId="67" />
  <row Id="16168" PostId="4263" Text="I noticed the 'dry erase board on the refrigerator' comment ... if you have a shiny fridge, you can typically use the whole thing as a white board.  (but then my fridge mysteriously died two days after someone drew a tombstone on it ... and I couldn't find one of the 'freezer on the bottom' ones in that finish)" CreationDate="2011-03-23T03:18:26.870" UserId="67" />
  <row Id="16171" PostId="13372" Text="@MarkShultheiss - sorry was posting at work and the Boss came over just as I was about to paste the link. Fixed now." CreationDate="2011-03-23T09:32:38.367" UserId="3688" />
  <row Id="16172" PostId="3965" Text="Tried it last night worked perfectly.  Great link." CreationDate="2011-03-23T14:55:55.053" UserId="5383" />
  <row Id="16173" PostId="13372" Text="Damn, sorry for the late reply, but: steaming is probably the wrong word. I was a bit tired when I wrote it. Basically, I stuffed it in the oven at a high temperature, scored with some olive oil and salt on, and put a water bath below the pork belly, as to steam it from below and collect the fat drippings. Also, the scent was like... well, dirty pig, really. I don't know how to describe it better. Something like a milder touch of manure..." CreationDate="2011-03-23T17:08:25.150" UserId="5371" />
  <row Id="16174" PostId="13367" Text="Could the freshness of the eggs have an effect on the texture? I know that fresher eggs tend to be fluffier. How old were your eggs?" CreationDate="2011-03-23T18:15:15.177" UserId="1887" />
  <row Id="16175" PostId="13389" Score="1" Text="If you go to: http://www.nal.usda.gov/fnic/foodcomp/search/   and search for &quot;spinach, frozen, cooked&quot;, choose any one of the amounts you get on the next page and see the iron content. Then search for &quot;spinach, cooked&quot; and choose the same amount you chose the first time, you might have the same, &quot;huh&quot; moment that I had." CreationDate="2011-03-23T18:49:04.837" UserId="5396" />
  <row Id="16176" PostId="13389" Text="I normally do not boil my spinach, but boiling is not the issue here.&#xA;&#xA;The idea that freezing vegetables will preserve nutrients was not my generalization. I can't look up where I heard it right now, but it is something that has been stated on health sites lately." CreationDate="2011-03-23T18:58:25.560" UserId="5396" />
  <row Id="16177" PostId="13367" Text="Thanks for all the answers, particularly @Mien. @Martha F. You might have a point there, the eggs were bought from the supermarket 4 days previously. I don't know how old they were from then, though still well within date." CreationDate="2011-03-23T19:10:19.850" UserId="2389" />
  <row Id="16178" PostId="13335" Text="@hhh: actually, there's a better argument to be made that this entire question is OT simply because it falls into the &quot;culinary uses&quot; category (IOW, a &quot;list&quot; question). As you've found, *distillation* isn't really on-topic for the homebrewing site either. With all that said... Link-only (&quot;I googled your question and this popped up&quot;) answers are generally discouraged, and it's certainly at your discretion to discourage anything you don't feel answers your question!" CreationDate="2011-03-23T19:39:20.317" UserId="86" />
  <row Id="16179" PostId="13314" Text="@hhh: I think your best question here is &quot;how can I know whether a potato is too old?&quot; If you focus on that, keeping in mind [existing](http://cooking.stackexchange.com/questions/1260/is-it-safe-to-eat-potatoes-which-have-sprouted) [questions](http://cooking.stackexchange.com/questions/1331/are-green-potatoes-ok) on the topic, you should have better luck avoiding OT answers..." CreationDate="2011-03-23T19:42:31.093" UserId="86" />
  <row Id="16180" PostId="13389" Score="1" Text="@Harriet: Boiling *is* the issue here. Freezing does preserve what's there, but if you boil the spinach and drain away the nutrients away with the water, freezing has nothing to preserve." CreationDate="2011-03-23T20:04:13.220" UserId="1672" />
  <row Id="16181" PostId="13392" Text="+1 good point I forgot to mention - doner 'logs' are shredded lamb offcuts reformed back into those huge cylinders. Generally they're better quality meat than you might expect but it does mean the texture is pretty hard to recreate at home. You can get the flavours right with a spicing combination like you mention though." CreationDate="2011-03-23T20:28:20.013" UserId="2389" />
  <row Id="16182" PostId="13347" Score="1" Text="i was only answering the specific question about the uses of vinegar. there are plenty of topics here on food safety of raw eggs.&#xA;&#xA;http://cooking.stackexchange.com/questions/2957/is-it-safe-to-eat-raw-eggs&#xA;&#xA;http://cooking.stackexchange.com/questions/5702/how-does-salmonella-get-into-eggs" CreationDate="2011-03-23T20:41:25.443" UserId="5373" />
  <row Id="16183" PostId="13389" Text="I am so sorry that we cannot communicate. I have been trying very hard to say that I am comparing boiled fresh spinach with boiled frozen spinach." CreationDate="2011-03-23T21:47:14.470" UserId="5396" />
  <row Id="16184" PostId="13389" Text="@Harriet: Apologies. Using the USDA nutrition website you linked, I see that 100g of boiled drained frozen spinach has about half as much iron as boiled drained spinach. That's not the same discrepancy you cited in your question, but it is certainly a difference. My guess is the frozen spinach is simply more thoroughly cooked and drained than what you'd do normally. There's really no way that the freezing itself destroys iron." CreationDate="2011-03-23T21:53:44.750" UserId="1672" />
  <row Id="16185" PostId="13398" Score="1" Text="This question is pretty much a duplicate of: http://cooking.stackexchange.com/questions/11634/when-to-refrigerate-bottled-sauces/11636#11636" CreationDate="2011-03-23T22:03:42.117" UserId="4504" />
  <row Id="16186" PostId="13397" Score="1" Text="This is a good general point, Allison, and I appreciate it. As it happens, I've tinkered with the salt a lot and haven't been able to create the flavor I'm looking for (the lobster salad just ends up tasting really salty). The thing that really stands out with the meat in the restaurant rolls is its sweetness. I'd even say that sweetness is a defining character of lobster meat - except that the lobster meat I make at home ain't sweet. So then I'm back to wondering: is it my lobsters, or the way I'm cooking them?" CreationDate="2011-03-23T22:04:44.680" UserId="5399" />
  <row Id="16187" PostId="13398" Text="I agree.  I tried searching first and reviewed the suggested questions when making the post.  Thanks!" CreationDate="2011-03-23T22:12:54.273" UserId="3501" />
  <row Id="16188" PostId="13335" Text="@Knives: in a way I don't care whether someone posts about making vodka if it has proper scientific premises and it address some subclass of old potatoes. It may/or-may-not be a good idea with some sort of old potatoes. My main concern with this answer is that the site given is very one-sided so the poor may immediately buy the premise about the easiness to do the vodka and harm themselves. If you look in the discussion given, it is not even there clear whether it is safe to do vodka or brewed potato products with poor potatoes. The bullet point is safety, the idea can be dangerous!" CreationDate="2011-03-23T22:17:38.293" UserId="2954" />
  <row Id="16189" PostId="13335" Text="I have voted -1 for this suggestion and I will remove it if the answerer can find more convincing material. Actually, this idea was one idea that I myself thought but since having no understanding what-so-ever buried immediately, too big risk. I hope my down-vote makes it clear." CreationDate="2011-03-23T22:20:01.460" UserId="2954" />
  <row Id="16190" PostId="13397" Score="1" Text="Perhaps you need to look into A) different sources for lobster: maybe even frozen ones and B) experimenting with different ingredients in your lobster boil." CreationDate="2011-03-23T22:20:53.007" UserId="4194" />
  <row Id="16191" PostId="13316" Text="@Sobachatina: one of the biggest innovation in the last century was to find out how to freeze stuff quickly, it paved the road for frozen vegetables and eventually for modern fridge. Suppose I very quickly freeze potatoes, do they become gray and grubbery? I doubt that knowing the last detail but is there any consumer-product by which I could freeze potatoes very quickly which would extend their usage?" CreationDate="2011-03-23T22:28:41.700" UserId="2954" />
  <row Id="16192" PostId="13389" Score="2" Text="Freezing breaks down cell walls.  If you then boil and drain frozen vegetables, you lose more nutrients than you do with fresh vegetables.  The solution is to saute, steam, or even microwave frozen spinach so you are not boiling it and discarding most of the nutritional value in the liquid." CreationDate="2011-03-23T22:38:47.247" UserId="4873" />
  <row Id="16193" PostId="13325" Text="If I tried to be very frugal, can you think about any application where I would need vinegar? I have never realized where I really need it. I am uncertain of its real costs and benefits. It may extend the usage life of products like old potatoes but then again it may be too expensive to use. If I get a huge harvest of berries, apples and such things, could I use vinegar to preserve them for winter? For berries, I have used the special type of sugar but vinegar may be cheaper option, is it a substitute? Could I use vinegar to preserve chanterelle? How can I know where I can use it?" CreationDate="2011-03-23T22:40:18.263" UserId="2954" />
  <row Id="16194" PostId="13392" Text="Thanks. I'm not really trying to make doner kebab, definitely not it terms of texture. Just wanted to be close in terms of taste. Btw: would such a long cooking work even if I have small piece of mutton, say 0,75kg? Wouldn't the meat become dry?" CreationDate="2011-03-23T22:57:44.197" UserId="5397" />
  <row Id="16195" PostId="13389" Text="@Adisak: True, but... the nutrition facts for frozen spinach, I'm fairly certain, are for spinach which is boiled, drained, then frozen, not boiled, drained, frozen, boiled, and drained again. It's already cooked, so the expectation is not that you'll cook it over again like that." CreationDate="2011-03-23T22:58:13.280" UserId="1672" />
  <row Id="16196" PostId="13395" Text="I don't think it has any definitive answer either, but the same question has been asked (possibly also by you?) on Chowhound here: http://chowhound.chow.com/topics/728818" CreationDate="2011-03-23T23:15:18.737" UserId="4504" />
  <row Id="16197" PostId="13388" Text="If your goal is to increase iron intake, then spinach is actually a poor choice because while it contains quite a bit of iron, it's not in a form easily absorbed.  Iron is much easier to absorb from animal sources (which is why vegetarians can have iron deficiency issues), but even from the plant-based sources, spinach is particularly bad because it contains other compounds which further inhibit absorption.  See: http://en.wikipedia.org/wiki/Iron_deficiency_%28medicine%29#Food_sources_of_iron" CreationDate="2011-03-23T23:23:49.760" UserId="4504" />
  <row Id="16198" PostId="13355" Text="Forgot about seitan.  Now that you've mentioned this, I think it could also be tempeh.  They're all sort of similar." CreationDate="2011-03-23T23:25:06.700" UserId="41" />
  <row Id="16199" PostId="13372" Text="Eugh that doesn't sound good. Wild boar has that 'gamey', 'outdoorsy' smell but I don't think regular domestic pork should. Do you trust your butcher?&#xA;&#xA;I remain unconvinced about the steamy aspect - for one thing the humidity in the oven would make the crackling less likely to crisp up properly - here water is the enemy, hence the addition of salt to the area you want to crisp." CreationDate="2011-03-23T23:42:30.373" UserId="3688" />
  <row Id="16200" PostId="13387" Text="I assume that's 180°C?" CreationDate="2011-03-24T00:17:50.603" UserId="86" />
  <row Id="16201" PostId="13355" Text="@Aaronut: Tempeh has a very, very strong flavour though, even curried you can still tell what it is, and it crumbles up easily due to the structure being composed of many whole soya beans fused together.  As they were marketing it as &quot;veggie chicken&quot;, I would say it's either some variant of seitan, as stated above.  Or the other form of braised gluten they use for the &quot;mock meat&quot; substitutes, doù baō (豆包), made from [tofu skin](http://en.wikipedia.org/wiki/Tofu_skin) (dried sheets from the skin on soya milk when boiled).  I find it amusing that Google Translate renders that as Bean Bag. ;-)" CreationDate="2011-03-24T00:35:25.700" UserId="3432" />
  <row Id="16202" PostId="13388" Score="3" Text="@Allison: I think vegetarians with low iron counts just have poor diets.  I have been vegan for many years, give blood regularly and have never had even the slightest of anaemia issues." CreationDate="2011-03-24T01:45:25.453" UserId="3432" />
  <row Id="16203" PostId="13392" Score="1" Text="The foil lid should keep it moist, but you could probably take it down to 3 hours - a bit of experimentation is probably in order. The other thing I should mention is that you should take the meat out of the fridge an hour before you cook it." CreationDate="2011-03-24T09:11:50.893" UserId="4194" />
  <row Id="16204" PostId="13405" Score="2" Text="I hope you mean that you have a hybrid microwave/toasting oven and use it on the toasting setting with microwave radiation turned off? You cannot bake dough in a microwave, it turns dough to a brick." CreationDate="2011-03-24T09:37:29.613" UserId="4638" />
  <row Id="16205" PostId="13405" Score="1" Text="No, its an LG Microwave oven, this is the closest I could google right away,http://www.lg.com/in/home-appliances/microwave-oven/LG-MC-8080PRR.jsp I can Bake, Roast, Toast, Grill and Microwave food. And it comes with a pre-set option for Pizzas" CreationDate="2011-03-24T09:50:04.277" UserId="5272" />
  <row Id="16207" PostId="13404" Text="this question will be much easier to answer if you google for a gummy bear recipe (there are many) or use [the recipe](http://www.grouprecipes.com/48760/homemade-gum-drops.html) linked in [my gum drop question](http://cooking.stackexchange.com/questions/10420/how-to-flavor-homemade-gum-drops) and edit your question with the edit link to ask us how to change the recipe to use a lower calorie sweetener.  We're better at answering specific questions like that." CreationDate="2011-03-24T11:51:11.477" UserId="1816" />
  <row Id="16209" PostId="13316" Text="@hhh- My deep freeze gets very cold and if I lay fruit/berries out in one layer in a metal pan I can freeze them solid with minimal damage. I have never tried this with diced potatoes because they are always already incorporated into a casserole and so freeze too slowly. I suppose I could try prefreezing diced potatoes before building the casserole but it's a little easier to simply parboil them instead." CreationDate="2011-03-24T12:43:56.253" UserId="2001" />
  <row Id="16211" PostId="13404" Text="Hi Carol, I've closed this as a duplicate of your other question, which seems to be a more specific version of this one. If there's another question you have to ask or if I've missed something here, please ask another question (or edit this one and it can be reopened)." CreationDate="2011-03-24T13:38:07.043" UserId="1259" />
  <row Id="16212" PostId="13406" Score="1" Text="There are several related questions: [methylcellulose for gel noodles](http://cooking.stackexchange.com/questions/13142/what-type-of-methylcellulose-would-be-appropriate-for-gel-noodles), [vegetarian marshmallows](http://cooking.stackexchange.com/questions/11745/how-can-i-make-vegetarian-marshmallows), and others - just search for methyl cellulose or methocel!" CreationDate="2011-03-24T14:44:50.983" UserId="1672" />
  <row Id="16213" PostId="13405" Text="Are you using the convection setting?  The pre-set option?  Is the pre-set pizza option convection (if you are using it)?  Does it match the instructions on the crust?" CreationDate="2011-03-24T16:30:24.767" UserId="1816" />
  <row Id="16214" PostId="13138" Text="I asked for a brisket..." CreationDate="2011-03-24T16:49:28.493" UserId="5014" />
  <row Id="16215" PostId="13405" Text="Well I am confused now, I purchase pizza base from store, these bases are like breads, I simply need to add toppings, sauce and cheese, even the preset option in uWave wants me to use a ready made base. And then, as I said, I use preset option." CreationDate="2011-03-24T16:51:40.393" UserId="5272" />
  <row Id="16216" PostId="13413" Text="can you edit this question to be a little less broad?  This site is more geared towards questions that focus on one or a small handful of correct answers.  Also, chicken stock can be frozen.  It's what I do with my leftovers all the time." CreationDate="2011-03-24T17:24:47.120" UserId="1816" />
  <row Id="16217" PostId="13413" Text="Recipe requests are off topic here Jason. You should be able to use the resources noted in the duplicate question to find recipe ideas." CreationDate="2011-03-24T17:50:14.433" UserId="60" />
  <row Id="16218" PostId="13410" Score="7" Text="Your dodecapod crêpe does appeal to my inner child, even if it's not quite the traditional shape!" CreationDate="2011-03-24T19:04:37.607" UserId="1672" />
  <row Id="16219" PostId="2526" Text="Looking back at this, I still think there is a better, more systematic answer out there. It looks like the question can't really be answered appropriately unless you divide the answers according to types of baking, which is maybe a sign of a bad question. This is beyond my level, but there are other ways of baking beyond yeast doughs and pie crusts, right? (@Luls) And there seems to be confusion about the risks in working in fats and working in moisture when working with large batches." CreationDate="2011-03-24T20:56:46.430" UserId="670" />
  <row Id="16220" PostId="13412" Score="2" Text="You are correct. Dip the hot pan in the batter. The pans often came with a batter bowl which was the same profile as the pan so you could get to the last drop of batter. Remember to wipe the pan with a smear of butter first!" CreationDate="2011-03-24T20:59:59.597" UserId="3203" />
  <row Id="16221" PostId="2274" Text="Call me a rude youngster, but I have since tested both your and my own approach a couple of times and, honestly, I can't tell the difference (I did both with lard, per your suggestion). Freezing avoids the fat bleeding into the dough. And somehow, I don't seem to run into overworking problems with the water when I use a big bowl. Since I also make the filling _en masse_, having all the dough ready made a considerable difference in time." CreationDate="2011-03-24T21:20:09.373" UserId="670" />
  <row Id="16222" PostId="13408" Text="When you ask if they will benefit, do you mean in terms of improving the flavour or improving the cohesiveness?  They'll be plenty gummy enough with a sufficient quantity of gelatin or agar, and you say you have flavour under control..." CreationDate="2011-03-24T21:38:49.013" UserId="41" />
  <row Id="16223" PostId="13425" Score="2" Text="ehow.com is a spam screen scrapper site, it's best to find the real source and attribute that instead. It also makes no mention of the fact that many insects have toxic parts!" CreationDate="2011-03-24T22:14:48.877" UserId="3203" />
  <row Id="16224" PostId="13397" Text="Vanilla! Huh, ok, I'll look into it." CreationDate="2011-03-24T22:28:33.250" UserId="5399" />
  <row Id="16225" PostId="13427" Text="sorry I am planning world-traveling-or-equivalent-touring [1]. So I try to find as much information as possible about this topic, as a good backup protein particularly, reliable source of information like book or scientific stuff highly appreciated. [1] http://bicycles.stackexchange.com/questions/2851/items-required-in-a-world-travelling-bike." CreationDate="2011-03-24T22:38:56.833" UserId="2954" />
  <row Id="16227" PostId="13427" Text="+1 for critical comment and good analysis about the Western homogeneous culture" CreationDate="2011-03-24T22:43:01.200" UserId="2954" />
  <row Id="16228" PostId="13423" Text="Great tip! I've never seen that before, but I'll have to keep an eye out next time I hit the market." CreationDate="2011-03-24T23:03:35.180" UserId="124" />
  <row Id="16229" PostId="11988" Text="Wonderful guide! Also I would add in America I often take 2-3 minutes from the box." CreationDate="2011-03-24T23:11:20.110" UserId="5416" />
  <row Id="16230" PostId="671" Text="Yeah... this does not actually help reduce the amount of oil." CreationDate="2011-03-24T23:19:50.323" UserId="5416" />
  <row Id="16231" PostId="12559" Text="Very interesting." CreationDate="2011-03-24T23:20:46.473" UserId="5416" />
  <row Id="16232" PostId="669" Text="I had this problem for the longest time. What type of oil are you using? Switching to grapeseed oil, and getting is very hot helped me." CreationDate="2011-03-24T23:22:09.500" UserId="5416" />
  <row Id="16233" PostId="13428" Score="1" Text="I'm not sure if it adds much to your answer, since I only have an appeal to authority to back it up (not experience), but here goes. [These guys](http://rouxbe.com/) claim that if you use pineapple in a *marinade* it may turn the meat into mush. Since marinading happens at low temperatures, this is consistent with your claim that bromelain denatures under heat. (This is corroborated by [this wikipedia page](http://en.wikipedia.org/wiki/Bromelain) which claims that cooked or canned pineapple does not tenderize meat.)" CreationDate="2011-03-24T23:24:52.280" UserId="1163" />
  <row Id="16234" PostId="4376" Text="It's missing one thing! Pecorino Romano!" CreationDate="2011-03-24T23:26:29.457" UserId="5416" />
  <row Id="16235" PostId="4376" Text="Two things... Guanciale too!" CreationDate="2011-03-24T23:27:19.817" UserId="5416" />
  <row Id="16236" PostId="2274" Text="@Matt: if you can pull it off, good on ye!" CreationDate="2011-03-24T23:34:58.713" UserId="86" />
  <row Id="16237" PostId="13423" Text="http://www.thaifood.food-recipe-cooking.com/coconut-milk-how-to-make-th-vg-01.htm - Recipe III involves this stuff. I &amp; II are also good.&#xA;&#xA;Examples: http://www.spicesofindia.co.uk/acatalog/Indian-Food-Maggi-Coconut-Milk-Powder.html - British. This one: http://shop.waiyeehong.com/food-ingredients/tinned-foods/coconut-milk-cream/coconut-cream-1 is generally available in Chinese/Asian supermarkets worldwide." CreationDate="2011-03-24T23:52:29.943" UserId="3688" />
  <row Id="16238" PostId="1337" Score="2" Text="The 4lbs is for a healthy adult. Different values apply to small children, pregnant women and people with existing health problems." CreationDate="2011-03-25T00:00:19.307" UserId="2215" />
  <row Id="16239" PostId="13429" Text="I usually rinse the pasta. What's the difference? Also, why would it not be OK to use other pig parts?" CreationDate="2011-03-25T00:16:51.150" UserId="4697" />
  <row Id="16240" PostId="13422" Text="Eating bees? Might not be very safe, the stings last.  If you can find sufficient bees to be worth considering, then there might be a better food source near by." CreationDate="2011-03-25T00:24:41.650" UserId="3432" />
  <row Id="16242" PostId="13424" Text="The pineapple could probably go in quite late to a slow cook, it would not need anywhere near the same duration as the pork.  That should reduce any effect." CreationDate="2011-03-25T00:26:44.083" UserId="3432" />
  <row Id="16243" PostId="13422" Text="@Orbling: you are right, their reparation must carefully be done. Heard that one man died when he got a bee to his throat from a beer can. I have no idea how dead bees are different so I think I want to get expert answers before trying for sure. I added the label `food-safety` to alert people about possible dangers." CreationDate="2011-03-25T00:28:52.863" UserId="2954" />
  <row Id="16244" PostId="13404" Text="thank you so much for the info and cultural coaching for this group much appreciated" CreationDate="2011-03-25T00:58:31.377" UserId="5403" />
  <row Id="16245" PostId="13406" Text="great thank you Jefromi" CreationDate="2011-03-25T01:00:55.697" UserId="5403" />
  <row Id="16246" PostId="13409" Text="wonderful, thank you Ray, my only experience to date is using it to make an aloe vera gel. Great ebook cool." CreationDate="2011-03-25T01:03:43.057" UserId="5403" />
  <row Id="16247" PostId="13408" Text="well i was thinking about the cohesiveness so seems like thats not too big an issue if i play with your recommendations of gelatine and agar. I have access to professional colours and fruit flavours and love the idea of experimenting with real fruit juice concentrates or purees. I will need to have some hands on with xylitol too. Thank you for your interest and support Aaronut" CreationDate="2011-03-25T01:09:30.837" UserId="5403" />
  <row Id="16248" PostId="13408" Text="actually, I can imagine more dramas with setting points and sugars and more with confectionery than making cosmetics" CreationDate="2011-03-25T01:10:42.397" UserId="5403" />
  <row Id="16249" PostId="13425" Text="@TFD: I don't trust anything I read on eHow, but it's definitely not a spam site; their content is original, they just get it from anyone who's willing to write it for slave wages." CreationDate="2011-03-25T02:31:11.190" UserId="41" />
  <row Id="16250" PostId="13425" Score="1" Text="@Aaronut Using software or using slave wages to &quot;re-write&quot; stuff is still scrapping" CreationDate="2011-03-25T03:09:57.943" UserId="3203" />
  <row Id="16251" PostId="13420" Text="well I have to agree with you, my psychic engineering skills tell me the same. But I could bake a walnut brownie and it was good if no the best. I will try to bake pizza manually, w/out using the preset option and last question, will moistening the pizza base will help?" CreationDate="2011-03-25T03:24:43.623" UserId="5272" />
  <row Id="16252" PostId="13408" Text="wow . . I had no idea who I was intereacting with on this site . .  you guys rock! Love your work and molecular gastronomy! Loved the referred blog on autumn leaf crisps I was trying to imagine how to make tasty crisps that were low in fat and carbs for my diet and this has inspired me." CreationDate="2011-03-25T06:20:28.890" UserId="5403" />
  <row Id="16253" PostId="13434" Score="1" Text="I agree, we need to know what sort of lentils they are" CreationDate="2011-03-25T10:13:23.547" UserId="5162" />
  <row Id="16254" PostId="13425" Score="2" Text="-1 I agree with TFD, this kind of search-optimized sites are getting very frustrating. Wish I could turn them off. -1 because posting pretty much the first search engine result on this topic, not the least ambiguous one. I will remove down-vote if answer changes to an expert answer, this is no speed competition." CreationDate="2011-03-25T12:55:59.740" UserId="2954" />
  <row Id="16255" PostId="13426" Text="I know the drawback but insects can be a great backup nutrition if everything else fails." CreationDate="2011-03-25T12:59:09.210" UserId="2954" />
  <row Id="16257" PostId="13390" Score="1" Text="Maybe Mutton is like cooking squirrel? to cook squirrel, you put the squirrel in a pot of boiling water along with a baseball-size rock. when the rock is tender, the squirrel is ready" CreationDate="2011-03-23T20:47:37.640" UserId="5373" />
  <row Id="16258" PostId="13395" Text="Have you tried asking the restauranteurs where they get their ingredients?  Sometimes they're pretty helpful if you call up and ask." CreationDate="2011-03-25T14:08:07.740" UserId="1816" />
  <row Id="16259" PostId="13397" Score="1" Text="I'd guess you're right on track with the &quot;it's not the real recipe&quot; comment. For instance, I doubt that anyone with a lobster roll really worth talking about is using store bought mayonnaise. Although, it may be an adaption to make it easier for home cooks rather than keeping a secret. I also find sous vide makes a huge difference for lobster and is actually quite easy with the beer cooler hack." CreationDate="2011-03-25T15:33:49.463" UserId="1259" />
  <row Id="16260" PostId="13433" Score="1" Text="Have you tried rinsing your lentils before cooking? I don't know if that would help, but I have certainly read recipes that recommend it." CreationDate="2011-03-25T15:35:24.270" UserId="1887" />
  <row Id="16261" PostId="13405" Score="1" Text="Are you sure that it turns the grilling part on? I've got a microwave oven that can do the same things (Not an LG though) and the pizza option does not turn on the grilling." CreationDate="2011-03-25T17:18:33.213" UserId="814" />
  <row Id="16262" PostId="13439" Text="Thanks for the idea. Creamy cauliflower puree - should I chill it before serving?" CreationDate="2011-03-25T17:32:25.287" UserId="5060" />
  <row Id="16263" PostId="13439" Text="+1 for the spicing.  Also could use a mild curry powder." CreationDate="2011-03-25T17:44:58.397" UserId="1148" />
  <row Id="16264" PostId="13439" Score="1" Text="@z-boss - no, don't chill it. Also serve some greens, say wilted buttery spinach, and perhaps a red wine reduction sweetened with redcurrant jelly. If you don't want to use spices, try taking half a lamb stock cube (the paste kind), schmush it with a little olive oil, then rub that onto the lamb steaks as seasoning." CreationDate="2011-03-25T18:32:44.377" UserId="4194" />
  <row Id="16265" PostId="13439" Text="I'd simmer cauliflower in some veg stock, then when very tender reserve the liquid and pop the cauli in a blender. Add a few tablespoons of the liquid and whizz until fine. Add some cream, then keep adding more liquid until you like the texture, and season to taste. Reheat in a saucepan when needed. And yes, serve with some lovely fresh greens too as per @ElendilTheTail." CreationDate="2011-03-25T20:12:25.497" UserId="2389" />
  <row Id="16266" PostId="13441" Score="1" Text="I take from the fact that there are directions, this is a commercial (store-bought) mix?  What is the brand and product name?" CreationDate="2011-03-25T20:52:55.740" UserId="1236" />
  <row Id="16267" PostId="13312" Text="I like the idea to use bay leaves. I hope it helps. Especially as I don't have a freezer to kill the suspected eggs." CreationDate="2011-03-25T21:57:30.270" UserId="4638" />
  <row Id="16268" PostId="13425" Score="2" Text="@TFD I'm not going to waste time arguing this, there's a major difference between a spam site and a content farm, not least of which is that the latter pays experts/writers for its content (however poor or nonexistent the vetting process may be) and is run by multi-million dollar enterprises. If that's too nuanced for you then I'm sorry, and I'll reiterate that I have no love for eHow, but please, don't post false facts here, they are not spamming or &quot;scrapping&quot;." CreationDate="2011-03-25T23:04:53.600" UserId="41" />
  <row Id="16269" PostId="13441" Text="couldn't remember- I think I bought it from tj max" CreationDate="2011-03-26T00:31:25.023" UserId="5432" />
  <row Id="16270" PostId="13441" Text="Welcome to the site Heather. Unfortunately we cannot provide an adequate answer without knowing further details." CreationDate="2011-03-26T02:01:18.910" UserId="60" />
  <row Id="16271" PostId="13444" Score="1" Text="+1 for &quot;I licked it; it tastes good.&quot;" CreationDate="2011-03-26T04:53:58.930" UserId="2158" />
  <row Id="16272" PostId="13449" Text="I don't think pesticides are the only reason we wash fruits and vegetables - or even the primary one, as you seem to be implying." CreationDate="2011-03-26T08:36:04.210" UserId="1672" />
  <row Id="16273" PostId="13455" Score="1" Text="This answer is just copied verbatim from the [Cook's Thesaurus](http://www.foodsubs.com/Roots.html#celeriac) - the first Google result - without attribution." CreationDate="2011-03-26T13:28:04.817" UserId="41" />
  <row Id="16274" PostId="13455" Text="And is that wrong?" CreationDate="2011-03-26T13:55:02.217" UserId="5434" />
  <row Id="16275" PostId="13445" Score="1" Text="PEBCAF - Problem exists between counter and floor. :)" CreationDate="2011-03-26T14:53:01.343" UserId="60" />
  <row Id="16276" PostId="13456" Text="This question relates to health issues, which are outside the scope of the site." CreationDate="2011-03-26T15:38:43.410" UserId="1887" />
  <row Id="16277" PostId="13455" Text="there are two major issues, one is copyright (we can't just plagiarize work, and call it our own), and the second is precedent. [Here is a meta link explaining plagiarism in questions](http://meta.cooking.stackexchange.com/q/757/15), the same applies for answers that do not attribute sources and try to pass off another's work as one's own. Beyond that, it is unethical to some, myself included, because it can be seen as lying and showing disrespect toward someone else." CreationDate="2011-03-26T16:35:20.803" UserId="15" />
  <row Id="16278" PostId="13455" Score="2" Text="I accept this and will work different from now!" CreationDate="2011-03-26T18:11:02.377" UserId="5434" />
  <row Id="16280" PostId="13441" Text="the mix is in a ziplock bag marked &quot;Pancake mix&quot; - found it while cleaning out the fridge, but i think i threw away the directions." CreationDate="2011-03-26T19:09:00.440" UserId="5432" />
  <row Id="16281" PostId="13473" Text="The cooking surface has a ceramic covering not just the outside? I've seen that with dutch ovens where I thought it was to prevent corrosion but that wouldn't make sense for aluminum." CreationDate="2011-03-26T19:26:45.273" UserId="2001" />
  <row Id="16282" PostId="13473" Text="no really on the cooking side... it's said to be &quot;ultra-anti-sticky&quot; (I'm German so it's not always easy to find the right term)... and ultra-durable since it's ceramic..." CreationDate="2011-03-26T19:33:54.820" UserId="4737" />
  <row Id="16283" PostId="7080" Text="Turmeric is what makes most curry powders yellow anyway." CreationDate="2011-03-26T19:35:17.530" UserId="2001" />
  <row Id="16284" PostId="13466" Text="Great information. I think this is exactly it." CreationDate="2011-03-26T19:37:25.967" UserId="5280" />
  <row Id="16285" PostId="13469" Text="+1 for the warm kitchen bit--she did say she left the dough sitting on the counter during dinner so I bet that played a big part." CreationDate="2011-03-26T19:37:55.250" UserId="5280" />
  <row Id="16286" PostId="13465" Text="I know that there are a few. For instance, McGraw Hill published a translation by Elizabeth Beston a while back." CreationDate="2011-03-26T20:00:30.723" UserId="5436" />
  <row Id="16287" PostId="13449" Score="1" Text="It's a major one, though. We do, however, wash some fruits because they have a natural wax on them, and vegetables (for instance, leeks) to get dirt off." CreationDate="2011-03-26T20:01:37.010" UserId="5436" />
  <row Id="16288" PostId="13449" Score="2" Text="...and bacteria, which is possibly the most important one. You can actually get immediately, definitely sick if you get really unlucky." CreationDate="2011-03-26T20:30:25.983" UserId="1672" />
  <row Id="16289" PostId="13440" Text="That's what I got and cooked - t-bone ones. Turned out great. Thanks!" CreationDate="2011-03-26T20:34:01.403" UserId="5060" />
  <row Id="16290" PostId="13425" Score="1" Text="@Aaronut: I think it is Spam more on the lines defined by this sketch [1], it is good :P I know my definition of Spam diverts but it is hard not to make an analogy from such spam sites to this video. Spam, spam, spam, spam, what do you mean? spam spam, insect, spam, spam, food, spam, spam, Y spam, take it away, insect, spam, spam -- can you feel why I don't like this kind of material? It is desperating, irrelevant, won't help communication, mock-expert, -- [1] http://www.youtube.com/watch?v=anwy2MPT5RE" CreationDate="2011-03-27T01:10:20.370" UserId="2954" />
  <row Id="16291" PostId="13460" Text="ok thank you that taught me about oils and still learning who you are as a group and what your expertise and knowledge base is, so thanks for the heads up. To me it is all the same subject but understand that is not the case here : )" CreationDate="2011-03-27T01:15:56.957" UserId="5403" />
  <row Id="16293" PostId="13451" Text="hey that does sound fun. Thanks technowizard12. Must check nutritional info on tapioca. I love sago pudding asian style. I am trying to imagine piping hot icecream? Will check it out." CreationDate="2011-03-27T01:20:48.983" UserId="5403" />
  <row Id="16294" PostId="13425" Score="1" Text="And btw cannot you see that this type of spam is meant to distract your thinking? Did you notice that answer is wrong? According to UN's suborganization FAO, `&quot;[f]or approximately 2.5 billion people, mainly in Africa, Asia and Latin America, eating insects is part of their common diets&quot;` [1]. It is totally naive, too Western -- statement. 2.5 billion people is a huge amount of people, there must be a lot of &quot;practical knowledge&quot; about this topic. I would review whether this answer falls into the original definition of spam from the sketch. I think it does. http://www.fao.org/forestry/65422/en/" CreationDate="2011-03-27T01:24:46.777" UserId="2954" />
  <row Id="16295" PostId="13465" Text="Do you have a link for it? I haven't had any luck looking for it..." CreationDate="2011-03-27T02:21:26.297" UserId="4777" />
  <row Id="16296" PostId="13454" Score="1" Text="Star Anise &amp; Sarsaparilla-glazed Ham http://au.news.yahoo.com/thewest/lifestyle/a/-/food/8409062/recipe-star-anise-sarsaparilla-glazed-ham/" CreationDate="2011-03-27T04:24:08.220" UserId="2882" />
  <row Id="16298" PostId="13473" Text="is this just a translation of &quot;non-stick&quot; ie Teflon or similar?" CreationDate="2011-03-27T01:30:14.430" UserId="4483" />
  <row Id="16299" PostId="13473" Text="Well it's hard to describe for me... it really had like a white-ish (ceramic-color) coating on the cooking side... it was not a usual teflon coating... and they said that nothing will stick to it, so even eggs or anything will move around easily in the pan (without usage of oil)..." CreationDate="2011-03-27T09:49:59.610" UserId="4737" />
  <row Id="16300" PostId="13484" Score="1" Text="Did it have a tomato or refried bean sauce?" CreationDate="2011-03-27T10:38:16.727" UserId="4194" />
  <row Id="16301" PostId="13485" Score="1" Text="Yes, it's added to help kill bacteria during the curing process. It's the same stuff that makes pastrami red." CreationDate="2011-03-27T10:39:27.507" UserId="4194" />
  <row Id="16302" PostId="13455" Text="Edited to show suitable attribution" CreationDate="2011-03-27T11:08:51.760" UserId="3203" />
  <row Id="16303" PostId="13463" Text="Maybe in the US, but not necessarily in many other countries. Egg washing is not required or common around the world" CreationDate="2011-03-27T11:26:16.477" UserId="3203" />
  <row Id="16304" PostId="13482" Text="Same again. Maybe in the US, but not necessarily in many other countries. Egg washing is not required or common around the world" CreationDate="2011-03-27T11:26:36.243" UserId="3203" />
  <row Id="16305" PostId="13462" Score="1" Text="What country are you in? Does your egg supplier wash the eggs first? Do they look washed? If not they can last a very long time. Of course they are only &quot;designed&quot; to last three to four weeks at 37°C (98°F)" CreationDate="2011-03-27T11:31:34.197" UserId="3203" />
  <row Id="16306" PostId="13452" Score="1" Text="@hobodave: Should this be edited to say *celeriac* as well?  In the UK I do not know it as *celery root* at all, and people might search for *celeriac*, as it a reasonably common ingredient." CreationDate="2011-03-27T12:21:03.640" UserId="3432" />
  <row Id="16307" PostId="13469" Score="3" Text="It's a possibility, but I wouldn't've expected them noticing a significant change in the density of the dough during the initial mixing if this were the only issue." CreationDate="2011-03-27T12:31:59.177" UserId="67" />
  <row Id="16308" PostId="13486" Score="1" Text="Gotta be migas.  I used to live in South Texas and between migas and the tachito, breakfast was always a joy." CreationDate="2011-03-27T13:11:34.250" UserId="3479" />
  <row Id="16309" PostId="13460" Text="You can learn more about our knowledge base and the type of questions allowed here under the link &quot;faq&quot; in the upper right corner, next to the search box. It says clearly that questions about nutrition and dietary properties of food are off topic. A question about how to choose the correct kind of fat for frying is usually on topic here, but if your criteria for choosing are only the health effects, the question is deep in the grey zone. This is probably why your question has no upvotes. Even discussing the number of calories is marginal." CreationDate="2011-03-27T13:45:15.830" UserId="4638" />
  <row Id="16310" PostId="13485" Text="Fair enough, however, as noted, I did use tender quick (you might be aware that this contains sodium nitrite). The cure did cause the meat to turn red, just not the orange color I was expecting." CreationDate="2011-03-27T13:56:06.373" UserId="4489" />
  <row Id="16311" PostId="13488" Text="@Tim- In my culinary class, if you were to cut your finger or something, you would apply a band-aid and then put on a normal latex-free glove (like what doctors wear). Should work for rinsing food and what not." CreationDate="2011-03-27T15:12:54.173" UserId="3478" />
  <row Id="16312" PostId="13489" Text="Thanks! So will using latex touching food introduce some potentially dangerous chemicals to food? Is the gloves in the picture and linked to its page safe to handle meat and vegetable?" CreationDate="2011-03-27T15:20:29.950" UserId="2064" />
  <row Id="16313" PostId="13488" Text="@duchessofstokesay: Thanks! Dould you find some links to show what kinds of latex-free glove is like? Will latex glove safe when washing and handling food?" CreationDate="2011-03-27T15:22:27.220" UserId="2064" />
  <row Id="16314" PostId="13488" Text="@duchessofstokesay: Is latex-free glove reusable or expendable?" CreationDate="2011-03-27T15:28:57.230" UserId="2064" />
  <row Id="16315" PostId="13485" Text="@Ray: Well, before I posted that article, my first thought was &quot;Paprika?&quot; - which you'll note from what was written causes the orange colour." CreationDate="2011-03-27T15:36:56.227" UserId="3432" />
  <row Id="16316" PostId="4710" Text="It's energy inefficent, but if you want to steam a large fish in one piece and don't have a 2ft long fish steaming pan lying around it's worth trying" CreationDate="2011-03-27T15:39:17.127" UserId="4483" />
  <row Id="16317" PostId="13490" Text="Thanks! Nice to know. I will look for them in local stores. By the way, do you know if the glove in the picture and link is safe for food? It is made of &quot;Premium gloves specially blended with natural rubber latex and durable synthetic Neoprene&quot;." CreationDate="2011-03-27T15:41:22.633" UserId="2064" />
  <row Id="16318" PostId="13488" Text="They are expendable, they usually come in a box of 100 and can range in price from $5-10 US. As for links, you can just check them out on amazon.com or a site like it. And I am pretty positive they are safe when dealing with food." CreationDate="2011-03-27T15:41:50.873" UserId="3478" />
  <row Id="16319" PostId="13488" Text="Also, I said latex-free that way if you are allergic to latex they won't bother you and some (pretty sure latex ones) come with a powder on the inside of them so that might have the possibility of getting on the food. Not sure if it is harmless or not. To stay on the safe side, go with latex-free." CreationDate="2011-03-27T15:43:51.997" UserId="3478" />
  <row Id="16320" PostId="13490" Text="Assuming you didn't just use the same gloves to clean the toilet! Only problem is they are going to be a bit clumsy to hold and chop things" CreationDate="2011-03-27T15:59:08.593" UserId="4483" />
  <row Id="16321" PostId="13449" Text="If you want to avoid the skin puncturing, just leave the berries outside to dry for a while and then freeze them.." CreationDate="2011-03-27T16:32:40.827" UserId="4283" />
  <row Id="16322" PostId="13463" Text="@TFD: I don't live in the US and wish you wouldn't be so quick to point out what you perceive as issues or oddities there. Canadian and EU food inspection regulations both require eggs to be sanitized from salmonella; in some cases &quot;egg packing centres&quot; are allowed to do microbial tests but most don't, because it's far easier to just wash them with a disinfectant." CreationDate="2011-03-27T16:58:57.697" UserId="41" />
  <row Id="16323" PostId="13482" Text="Same again, @TFD.  Yes, it is common around the world, and yes, it is required if the distributor isn't testing every individual egg for salmonella." CreationDate="2011-03-27T17:00:37.837" UserId="41" />
  <row Id="16324" PostId="13465" Text="http://www.amazon.com/Encyclopedia-Practical-Gastronomy-Ali-Bab/dp/0070010625/ref=sr_1_1?ie=UTF8&amp;qid=1301249285&amp;sr=8-1" CreationDate="2011-03-27T18:08:50.493" UserId="5436" />
  <row Id="16325" PostId="13494" Text="I put in about a 1/8 t of ground black pepper, a few shakes of the seasoned pepper, and a pinch or so of rosemary. When I cooked the beef roast, before cubing, I rubbed on salt, pepper, and rosemary." CreationDate="2011-03-27T18:27:58.533" UserId="3478" />
  <row Id="16326" PostId="13492" Score="1" Text="Beef stock on its own should be extremely rich; how did you make it?" CreationDate="2011-03-27T18:31:44.887" UserId="41" />
  <row Id="16327" PostId="13492" Score="1" Text="If the soup is already made and you just want to deepen the flavour, try a shake of a pre-made sauce such as Worcestershire, brown sauce, barbecue sauce, soy or even kecap manis etc.  For next time, more or better beef stock." CreationDate="2011-03-27T18:35:39.680" UserId="2939" />
  <row Id="16328" PostId="13499" Score="3" Text="Definitely all of those things apply.  If I had to choose one, I'd probably say flavour, because brown stock already has colour and the pH change is pretty negligible for the typical 1 T of tomato paste." CreationDate="2011-03-27T19:15:31.200" UserId="41" />
  <row Id="16329" PostId="13484" Text="@ElendilTheTall: There was sauce but not sure if it had refried beans. Also can't recall tomato but it memory serves me correctly, there was sauce (salsa)" CreationDate="2011-03-27T19:19:15.810" UserId="5444" />
  <row Id="16330" PostId="13495" Text="They are too flat and too long for efficient stir-frying. And just shallow frying and turning them once didn't give satisfactory results." CreationDate="2011-03-27T19:27:36.680" UserId="4638" />
  <row Id="16331" PostId="13486" Text="I looked at the pictures on google images for Migas and that doesn't look like it. The quantity of rice and eggs was more visible." CreationDate="2011-03-27T19:31:59.110" UserId="5444" />
  <row Id="16332" PostId="13495" Text="Try slicing them up then, into strips, and stir frying with some vegetables. Add the usual soy sauce, rice wine (or dry sherry) and sesame oil for flavour." CreationDate="2011-03-27T19:43:01.223" UserId="4194" />
  <row Id="16333" PostId="13502" Text="Except that I can't have malt and almost all boughten bread has malted barley." CreationDate="2011-03-27T19:49:50.787" UserId="955" />
  <row Id="16334" PostId="13501" Text="What kind of pan do you have? It makes a big difference it it's teflon-coated or just stainless steel or cast iron." CreationDate="2011-03-27T19:58:31.953" UserId="4861" />
  <row Id="16335" PostId="13500" Text="How big of a loaf (in cups of flour)?" CreationDate="2011-03-27T19:59:23.403" UserId="5425" />
  <row Id="16336" PostId="13501" Text="Stainless steel, question updated." CreationDate="2011-03-27T20:04:36.053" UserId="5451" />
  <row Id="16337" PostId="13500" Text="2 lb. I'll break it into two 9x6 pans" CreationDate="2011-03-27T20:16:03.670" UserId="955" />
  <row Id="16338" PostId="13486" Score="1" Text="@Adil: Migas has many, many forms that vary tremendously.  They can look as different from one to another as loads of bread can from each other." CreationDate="2011-03-27T20:18:29.650" UserId="3432" />
  <row Id="16339" PostId="13392" Text="It worked :) A bit less than 3 hours was enough for such a small piece of meat - it was tender indeed. Thanks!" CreationDate="2011-03-27T20:21:07.100" UserId="5397" />
  <row Id="16341" PostId="13392" Text="Welcome, glad it turned out well." CreationDate="2011-03-27T20:43:26.330" UserId="4194" />
  <row Id="16342" PostId="13425" Text="if you want to skip this kind of irritations, Google offers a new feature in its search where you can block sites from search. I got it in Gmail from the circle sign and below there, ehow.com got to my list. I wish I could list 500 spam sites from a file, a bit young prop." CreationDate="2011-03-27T20:47:02.803" UserId="2954" />
  <row Id="16343" PostId="13463" Text="@Aaronut Sorry, should have said North America. AFAIK in the EU and many other western countries, food laws specifically ban washing eggs except for specially controlled systems that use a gentle warm water wash which does not damage the egg cuticle" CreationDate="2011-03-27T21:46:43.983" UserId="3203" />
  <row Id="16344" PostId="13506" Score="8" Text="I have never seasoned a spoon. Nor do I know anyone who has." CreationDate="2011-03-27T21:49:07.070" UserId="60" />
  <row Id="16345" PostId="13497" Text="I cooked the meat prior to adding it in the soup and then cut it into small cubes. The meat is very tender. I sweated the onions in some butter along with the carrots. I ended up adding a bit more pepper and rosemary and that did the trick." CreationDate="2011-03-27T21:54:12.770" UserId="3478" />
  <row Id="16346" PostId="13500" Text="Sorry. 4 cups of flour" CreationDate="2011-03-27T22:18:13.067" UserId="955" />
  <row Id="16347" PostId="13463" Text="@TFD: That is incorrect, and I specifically referred to the EU above.  This is in Regulation 853/2004; the only stipulation therein is that disinfecting has to kept separate from other processing, and some sections for some specific countries insist on either very strict negative tests (which will usually fail given the conditions in most large-scale suppliers) or separate disinfecting.  A &quot;gentle warm water wash&quot; would be pointless as it would not kill any bacteria. There's plenty of legitimate criticism of agribiz, but let's please stick to the facts." CreationDate="2011-03-27T22:46:10.127" UserId="41" />
  <row Id="16348" PostId="13508" Text="I would also suggest making or tasting Migas b/c that looks like a very good candidate or any of the suggestions you get. Quantity of ingredients is a personal choice and so is presentation. You should see if it tastes like what you are remembering. (had to comment here coz I don't have enough rep to comment above, sorry!)" CreationDate="2011-03-27T22:46:36.117" UserId="2765" />
  <row Id="16349" PostId="13509" Text="Why a mineral oil? Surely a vegetable oil would be more appropriate like flaxseed oil (linseed oil - a traditional wood rubbing oil in Europe etc)" CreationDate="2011-03-28T00:09:35.187" UserId="3203" />
  <row Id="16350" PostId="13509" Text="@TFD - Linseed won't go rancid." CreationDate="2011-03-28T00:16:38.347" UserId="194" />
  <row Id="16351" PostId="13506" Score="1" Text="I imagine you'll end up with a really nice spoon, you could probably eat with it without getting splinters." CreationDate="2011-03-28T00:18:57.020" UserId="194" />
  <row Id="16352" PostId="13463" Text="@Aaronut Are you sure sure? I have not read the regulations, but a quick google check shows that as the &quot;egg products&quot; regulations. Fresh eggs are different, as in most countries of the world. Again a quick google finds 589/2008 for these. Only saying this as my practical experience is only of unwashed eggs in the EU (never bought from supermarket though)" CreationDate="2011-03-28T00:19:11.527" UserId="3203" />
  <row Id="16353" PostId="13510" Score="1" Text="Why would you want to eat a historically meat based item? The world is full of amazing vegetable based food. To me burgers represent all that is wrong with modern cuisine" CreationDate="2011-03-28T01:21:29.367" UserId="3203" />
  <row Id="16354" PostId="13509" Score="2" Text="@TFD: You have to be careful with linseed - if it's the boiled type then it's actually toxic.  But any food-grade oil that won't go rancid is fine.  The key phrase here is *food-grade*." CreationDate="2011-03-28T01:39:54.407" UserId="41" />
  <row Id="16355" PostId="13463" Text="@TFD: And as a rule we are talking about supermarket eggs, not fresh eggs. I've never seen farm-fresh eggs with an expiration date on them. Most animal products found in supermarkets have been treated or processed somehow; that's true in virtually every part of the world." CreationDate="2011-03-28T01:40:48.557" UserId="41" />
  <row Id="16356" PostId="13510" Score="2" Text="@TFD: People like what they like, and when ex-omnivores become vegetarian, sometimes, they want to eat items they were fond of, burgers inclusive.  I am vegan, I eat meat-substitute items all the time, no poor reflection on vegetables, just I liked meat, I don't eat it because I consider it wrong and environmentally detrimental, not because I dislike the taste.  Can't see anything wrong with replicating the taste/texture, there is no moral problem there." CreationDate="2011-03-28T01:42:41.287" UserId="3432" />
  <row Id="16357" PostId="13510" Score="2" Text="I ate a riced cauliflower/egg/mozzarella cheese mix recently that had a very nice mouth-feel. I don't know if egg and cheese are options for you though." CreationDate="2011-03-28T01:43:14.483" UserId="4442" />
  <row Id="16358" PostId="13510" Score="4" Text="Globe artichokes can be quite meaty for a vegetable, as can sundried tomatoes." CreationDate="2011-03-28T01:43:42.113" UserId="3432" />
  <row Id="16359" PostId="13510" Text="@TFD- my thought exactly. More specifically- Why would you want to showcase the veggies and yet make them somehow meat-like. Do one or the other." CreationDate="2011-03-28T02:06:55.913" UserId="2001" />
  <row Id="16360" PostId="13510" Text="@Orbling- the sun dried tomatoes are an interesting idea. I wonder if you could partially dehydrate veggies until their flavors concentrated and they became more solid but stop before they get tough? I want to try that sometime. I wonder what that would do to yellow squash." CreationDate="2011-03-28T02:09:03.337" UserId="2001" />
  <row Id="16361" PostId="13510" Score="1" Text="I've never tried it, so won't put this as an answer ... but dried mushrooms can still be chewy after rehydrating; I'd think they could give you what you're looking for." CreationDate="2011-03-28T02:15:43.860" UserId="67" />
  <row Id="16362" PostId="13471" Score="1" Text="'Coriander' can refer to the seed (US) or to the leaves (UK) ... as you said 'spices', I assume it's the seed, but there might be translation assues, and you might be doing a chimichurri-like marinade, where you'd be using the leaf.  Could you clarify which one the recipe calls for?  (or even give the recipe ... it might help people to recommend a substitution)" CreationDate="2011-03-28T02:25:10.030" UserId="67" />
  <row Id="16363" PostId="13509" Text="Warp?  They still work fine for stirring when they're warped ... it's cracked that you have to be careful with, as you can't clean out the crack.  If it's a wooden spatula, you can cut it down, but that's about it." CreationDate="2011-03-28T02:29:29.043" UserId="67" />
  <row Id="16364" PostId="13477" Text="Using the package info. Regular: 1T = 100 cal, Whipped: 1T = 60 cal. So, close to 2:1." CreationDate="2011-03-28T05:18:50.373" UserId="4935" />
  <row Id="16365" PostId="13510" Text="I always grill some aubergine, to the point it gets a little chewey, and then add that. It gives a nice amount of 'bite'. I often add some green lentils as well which adds some texture." CreationDate="2011-03-28T08:44:35.483" UserId="5162" />
  <row Id="16366" PostId="3916" Text="Conversions aside, you (that should read: everybody!) should purchase an oven thermometer. The variance in domestic ovens is shocking." CreationDate="2011-03-28T11:07:45.987" UserId="2389" />
  <row Id="16367" PostId="13428" Text="Thanks for the great info. I ended up using canned pineapple so the enzyme was already de-activated." CreationDate="2011-03-28T11:32:59.700" UserId="4489" />
  <row Id="16368" PostId="13514" Score="1" Text="Agreed. Mushroom pakora can be quite meaty. One of the best vegetarian burgers I've ever had was simply a big field mushroom roasted with garlic butter. The butter was mopped with the bun, which was smeared with good mustard. Even for a confirmed carnivore like me it was fantastic." CreationDate="2011-03-28T11:34:59.160" UserId="4194" />
  <row Id="16369" PostId="13446" Score="1" Text="I'm not familiar with that cut.  It's probably a regional term.  Can you add a picture?" CreationDate="2011-03-28T11:53:37.320" UserId="1148" />
  <row Id="16370" PostId="13498" Text="+1 for adding celery." CreationDate="2011-03-28T11:57:43.557" UserId="1148" />
  <row Id="16371" PostId="13517" Score="2" Text="Just curious, how much is a bunch of fresh mint where you are?" CreationDate="2011-03-28T12:17:23.070" UserId="4194" />
  <row Id="16372" PostId="13500" Text="Do you by any chance have a stand mixer?  It'll do most of the same work as your bread machine and you can use a standard recipe." CreationDate="2011-03-28T12:29:01.890" UserId="1816" />
  <row Id="16373" PostId="13513" Text="I did 350F for 40 minutes and it came out good." CreationDate="2011-03-28T12:56:08.707" UserId="955" />
  <row Id="16374" PostId="13521" Text="I'll try the water next time, that sounds like a good idea." CreationDate="2011-03-28T12:56:31.233" UserId="955" />
  <row Id="16375" PostId="13500" Text="Yes I do. I ordered &quot;Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&quot; so I can experiment more." CreationDate="2011-03-28T12:57:35.413" UserId="955" />
  <row Id="16376" PostId="13517" Text="@eleven I'm curious too considering mint grows like a weed." CreationDate="2011-03-28T14:06:40.423" UserId="15" />
  <row Id="16377" PostId="13523" Text="+1 for growing your own. It ease one of the easiest herbs and can find unexpected usage in even savory dishes." CreationDate="2011-03-28T15:14:31.933" UserId="2001" />
  <row Id="16378" PostId="13525" Score="3" Text="I've no evidence of this, but... Buckwheat's lack of gluten would seem to lend itself more readily to something like pancakes than, say, bread (not that you *can't* use it for bread, but it won't have a great texture). That said, many recipes also call for wheat flour. FWIW, I used to *love* buckwheat... Then I developed an allergy to it. Vomiting really kills the enjoyment." CreationDate="2011-03-28T16:06:42.233" UserId="86" />
  <row Id="16379" PostId="13525" Text="@knives- good call about the lack of gluten. I forgot about that one." CreationDate="2011-03-28T18:17:38.397" UserId="2001" />
  <row Id="16380" PostId="13530" Text="That sounds really tasty." CreationDate="2011-03-28T18:37:32.300" UserId="2001" />
  <row Id="16381" PostId="321" Text="When you scrape food from the board or to gather it on the board, flip the knife to the dull side. It is probably the single most common mistake I see seasoned chefs make. I once worked with a butcher (who did the sharpening) and not doing this drove him crazy." CreationDate="2011-03-28T19:09:33.260" UserId="670" />
  <row Id="16382" PostId="13494" Score="1" Text="+1: It is all about the stock. If you want the sort of soups you get at restaurants this is the secret. Make high quality broth, and reduce, reduce, reduce." CreationDate="2011-03-28T20:00:59.973" UserId="218" />
  <row Id="16383" PostId="13504" Text="And the gelatine from the bones makes a huge difference in texture and depth of flavor." CreationDate="2011-03-28T20:01:39.020" UserId="218" />
  <row Id="16384" PostId="13471" Text="I meant seeds. In the recipe it was used to rub the meat before cooking along with the cumin, garlic and all spice." CreationDate="2011-03-28T20:45:47.530" UserId="5397" />
  <row Id="16385" PostId="709" Text="Vinegar will almost certainly remove some of the cast iron's seasoning. If you must do it, be prepared to re-season." CreationDate="2011-03-28T20:54:12.367" UserId="2158" />
  <row Id="16386" PostId="13532" Score="1" Text="And even if ceramic did come off that would be perhaps unpleasant to bite into but not toxic like teflon." CreationDate="2011-03-28T21:00:23.573" UserId="2001" />
  <row Id="16387" PostId="13527" Text="I'm not sure about this, but I assume that in commercial yoghurt, there is a lot of sugar added. Did you add any?" CreationDate="2011-03-28T21:40:31.267" UserId="4580" />
  <row Id="16388" PostId="13515" Text="no love for tilting at windmills, huh? I wonder what you would say to the suggestion @Orbling of sundried tomatoes or artichoke. Or, what I have been thinking of trying next, certain roasted root vegetables, which can be pleasantly tough if you ask me." CreationDate="2011-03-28T22:00:42.693" UserId="670" />
  <row Id="16389" PostId="13429" Text="Don't rinse the pasta with water, there is good flavor in that pasta water. Most of the time I keep a little pasta water to mix with the sauce to add flavor. Also, I was giving you a bit of a hard time about other pig parts.. in the USA it's almost impossible to find guanciale so I usually make it with pancetta (I actually made it last night because your post had me thinking!). I've never tried it with &quot;normal&quot; american bacon however." CreationDate="2011-03-28T23:17:24.133" UserId="5416" />
  <row Id="16390" PostId="13535" Score="1" Text="I described the chemical reaction in baking powder some days ago in an answer to another question. http://cooking.stackexchange.com/questions/13430/how-are-chemical-leaveners-affected-by-moisture-and-cool-temperature/13435#13435. The corn starch is only there to absorb moisture, because if the baking powder gets wet in the package, part of the leavening reaction will occur in the package." CreationDate="2011-03-28T23:21:47.580" UserId="4638" />
  <row Id="16391" PostId="13509" Text="@Joe: You're technically correct. Semantics - cracking is usually preceded by warping. Besides, a warped spoon can still stir but it might not do a very good job of actually holding anything, if that's what you need it for." CreationDate="2011-03-28T23:26:20.840" UserId="41" />
  <row Id="16392" PostId="709" Text="@keith: I've been doing it for years and have never had to re-season. YMMV, of course." CreationDate="2011-03-28T23:26:49.703" UserId="41" />
  <row Id="16393" PostId="13536" Score="5" Text="Hi Tech Method: http://www.cookingissues.com/2010/03/23/enzymatic-peeling-hell-yes/ (note they got a giant bucket of the enzyme and will sell you all you need for a long time for $20)" CreationDate="2011-03-29T00:08:37.167" UserId="4414" />
  <row Id="16394" PostId="13515" Text="@Matt - I actually responded to Orbling's comment above. I like the idea of using dehydrated veggies to toughen them up a bit. I was trying to think of vegetables that would work for. Obviously tomatoes, perhaps sliced squash. Just don't accept my answer and we'll be fine. :)" CreationDate="2011-03-29T00:09:03.697" UserId="2001" />
  <row Id="16395" PostId="13527" Text="@Mien - I did. Quite a bit in fact." CreationDate="2011-03-29T00:13:18.573" UserId="2001" />
  <row Id="16396" PostId="13535" Text="Okay, thankyou, that clears it up for me." CreationDate="2011-03-29T00:50:58.823" UserId="3672" />
  <row Id="16397" PostId="13534" Score="8" Text="I marinated a steak in bbq sauce overnight once... so for about 24 hours. And it disappeared. I waited too long and my dad came along and ate it. : ) I know not the answer you are looking for." CreationDate="2011-03-29T00:55:11.597" UserId="3672" />
  <row Id="16398" PostId="488" Text="It's just an oven on low - only difference is the cost and possibly safety of leaving your oven on for 8hours" CreationDate="2011-03-29T05:08:01.940" UserId="4483" />
  <row Id="16399" PostId="13510" Text="@TBD, @Sobachatina: I think y'all might be missing the point a little bit too. The OP is looking for a texture like meat, but it's not necessarily because they want a meat substitute. Why can't vegetarians like a sandwich with a patty which has a substantial texture like that?" CreationDate="2011-03-29T07:27:54.800" UserId="1672" />
  <row Id="16401" PostId="13532" Text="@Sobachatina : 'unpleasant to bite into' could be a cracked tooth ... which could be years of dental pain ... I'd think the advantage would be that it should be obvious from cracking of the coating's showing signs of wear and/or blatant holes if parts have come off." CreationDate="2011-03-29T10:36:33.913" UserId="67" />
  <row Id="16402" PostId="13544" Text="I agree ... as you can then eat the segments by biting into a smaller cross-section, it's not nearly as messy.  The only issue is that some oranges (not sure which species) have seeds inside the segments, not just in the pith down the center.  Also, I just cut an 'x' in the blossom end rather than slicing the top off." CreationDate="2011-03-29T10:42:00.070" UserId="67" />
  <row Id="16404" PostId="13550" Score="7" Text="60C, the standard temperature for sous-vide, can hardly be called 'high'. It's just about the same temperature as a cup of coffee left out for a couple of minutes. The only alternative would be something like aluminium foil, but I imagine this is more likely to release something nasty than a plastic bag." CreationDate="2011-03-29T12:13:16.560" UserId="4194" />
  <row Id="16405" PostId="13550" Text="@Elendil : I don't even microwave plastic containers or cling film - 60C is too high for plastic (for me). Do you have any other suggestions than al foil?" CreationDate="2011-03-29T12:19:40.297" UserId="5468" />
  <row Id="16406" PostId="13535" Text="@rumtscho- You should rephrase your comment as an answer- it is, after all, *the* answer." CreationDate="2011-03-29T12:43:30.030" UserId="2001" />
  <row Id="16408" PostId="13550" Score="4" Text="I'm afraid it's a choice between swallowing your fears and swallowing nicely sous-vided food! You probably ingest more 'harmful chemicals' (remember, most things _are_ chemicals!) walking down a street with traffic than you do eating something microwaved in plastic. There are apparently plans for a new polythene being made out of sugarcane, which at least sounds more natural (it's still hydrogen and carbon bonded in a particular way), perhaps you could wait for that?" CreationDate="2011-03-29T13:33:03.837" UserId="4194" />
  <row Id="16409" PostId="13445" Text="I figured that, I just wanted to know what we did wrong :D" CreationDate="2011-03-29T13:46:41.360" UserId="5280" />
  <row Id="16410" PostId="13510" Text="@TFD, Burgers are blasphemy? That's insane. I love burgers. If that's blasphemy, then we worship different gods. And my god doesn't have such silly rules. ;o)" CreationDate="2011-03-29T13:47:00.113" UserId="1259" />
  <row Id="16411" PostId="13554" Text="Batter would be awkward- it would definitely become a soggy mess in the bag and wouldn't stop any chemical diffusion. A silicon bag would be awesome." CreationDate="2011-03-29T13:58:22.773" UserId="2001" />
  <row Id="16412" PostId="13556" Text="I'm sorry, but there is no Crisco around here (I'm in Japan). I've got the oils that I mentioned right now. If none of them works, I'll go and buy some lard, but I'm trying to save me a trip to the store :-)" CreationDate="2011-03-29T13:58:28.110" UserId="5471" />
  <row Id="16413" PostId="13556" Text="You could use Canola, as that's more or less what Crisco is. I'm sure someone with more expertise can give you the comparisons between oils. I just wanted to share my experience :)." CreationDate="2011-03-29T14:05:54.177" UserId="5280" />
  <row Id="16414" PostId="13452" Text="Added celeriac as a tag. (Is there a way of making these tags equivalent?)" CreationDate="2011-03-29T14:08:36.803" UserId="1148" />
  <row Id="16415" PostId="13544" Text="If I leave membrane then the look is not as appealing." CreationDate="2011-03-29T14:12:59.327" UserId="5060" />
  <row Id="16416" PostId="13554" Text="@Sobachatina As the outer bag would be sealed watertight, it will only become somewhat soggy from the meat juices. Still, it shouldn't get actually liquid, so there shouldn't be any currents inside the batter to bring contaminant molecules from the outer side to the inner side. We are speaking diffusion of big molecules (Bisphenol A is C15H16O2) through a solid, which is extremely slow, and happens with only a miniscule fraction of the molecules present on the batter, and the plastic-batter and batter-meat interfaces also don't let through much molecules. It's not perfect, but should work." CreationDate="2011-03-29T14:14:30.210" UserId="4638" />
  <row Id="16417" PostId="13554" Text="The steak and chicken that I have cooked sous-vide released enough juice or fat to easily turn any fried coating into soup. Perhaps lobster or fish would be ok though." CreationDate="2011-03-29T14:15:41.957" UserId="2001" />
  <row Id="16418" PostId="13542" Text="Sounds good. Will try." CreationDate="2011-03-29T14:16:54.737" UserId="5060" />
  <row Id="16419" PostId="13452" Score="1" Text="I'd be interested to know in what application. If it's a casserole, a salad, coleslaw..." CreationDate="2011-03-29T14:22:28.973" UserId="2389" />
  <row Id="16420" PostId="13543" Text="Thank you for mentioning the term 'segment' by which I found a video of the process you described." CreationDate="2011-03-29T14:26:38.893" UserId="5060" />
  <row Id="16421" PostId="13536" Text="A bit too hi-tech for my liking. :) Thanks anyway." CreationDate="2011-03-29T14:28:23.790" UserId="5060" />
  <row Id="16422" PostId="13554" Text="&quot;turn to soup&quot; is another matter, thanks for the correction. And I agree that the silicone bag is the best solution. But if Lurch don't have them, I doubt that they exist at all. Maybe they will start making them once sous vide catches on." CreationDate="2011-03-29T14:30:16.737" UserId="4638" />
  <row Id="16423" PostId="13549" Text="He said he was soaking dry noodles." CreationDate="2011-03-29T15:42:48.880" UserId="4289" />
  <row Id="16424" PostId="13452" Text="Gary is on the mark.  The answer may depend on how prominent an ingredient the celery root is." CreationDate="2011-03-29T15:48:37.737" UserId="194" />
  <row Id="16425" PostId="13529" Text="I hadn't thought of going the vegetarian route.  Thanks." CreationDate="2011-03-29T17:26:26.827" UserId="2983" />
  <row Id="16426" PostId="13564" Score="1" Text="A quick trip to Amazon finds mustard oil with erucic acid removed. Whether that is necessary for health or not, I have no idea (though, obviously, the fact that people eat it puts an upper limit on the toxicity), but I believe erucic acide is what the FDA objects to. Also, I have no idea of the flavor &amp; cooking effects of that removal. http://www.amazon.com/dp/B00348JBFU/" CreationDate="2011-03-29T18:02:43.640" UserId="160" />
  <row Id="16427" PostId="3452" Text="It's actually fairly hard to remove cast iron seasoning with modern dish detergents (as opposed to, say, lye). A light wash won't do it (though you should definitely heat it until completely dry &amp; wipe with oil afterwards, and possibly you'd want to heat 'til smoking after wiping on a very light coat of oil)." CreationDate="2011-03-29T18:16:22.397" UserId="160" />
  <row Id="16428" PostId="13468" Score="1" Text="Great! I deglazed the skillet for the first time tonight and everything went well. The sauce was delicious. I just added some butter and red wine to the still hot (but not maximum hot) skillet and it all started cooking immediately, reducing to a nice sauce. The seasoning didn't seem to suffer the least bit. Also, the skillet was basically completely clean after deglazing. Just had to rinse with some water and wipe dry, while I usually have to actively (cautiously) scrub away remaining residue." CreationDate="2011-03-29T18:19:14.133" UserId="4657" />
  <row Id="16429" PostId="13557" Score="1" Text="If you look closely, you'll notice that barkeeper's friend actually puts tiny scratches in it, too. Doesn't seem to be a big deal." CreationDate="2011-03-29T18:21:18.490" UserId="160" />
  <row Id="16430" PostId="13558" Score="1" Text="Wait, is there anywhere you can't find soyboil oil? Check ingredients on the bottle labeled &quot;vegetable oil&quot;, it's probably either soybean or a mix of soybean and canola. Also refined flax seed would be better (but that actually is much harder to find)" CreationDate="2011-03-29T18:23:44.073" UserId="160" />
  <row Id="16431" PostId="13500" Text="@Mike - the Artisan Bread book should get you a long way." CreationDate="2011-03-29T18:56:38.647" UserId="1816" />
  <row Id="16432" PostId="13501" Text="Well, first off, you probably should have let it cool off in air. As for the darkening, stainless can do that when overheated. Barkeeper's friend may be able to remove that. Was this an aluminum-core pan? If so, you may have melted the core... See also http://cooking.stackexchange.com/questions/11916/overheated-stainless-steel-stock-pot" CreationDate="2011-03-29T18:56:47.337" UserId="160" />
  <row Id="16433" PostId="13501" Text="No idea, is it bad if it is?" CreationDate="2011-03-29T18:58:26.267" UserId="5451" />
  <row Id="16434" PostId="13561" Text="I have the exact same pan :). Great information, thanks!" CreationDate="2011-03-29T19:25:24.117" UserId="5280" />
  <row Id="16435" PostId="13561" Score="2" Text="The droplets skitter around because of the Leidenfrost effect: http://en.wikipedia.org/wiki/Leidenfrost_effect" CreationDate="2011-03-29T19:31:08.273" UserId="266" />
  <row Id="16436" PostId="13561" Score="1" Text="I know I sound like a broken record but I love to point people to the videos on [this page](http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html) about the Leidenfrost effect and how to &quot;properly&quot; heat your pan as hobodave says (he's dead on)." CreationDate="2011-03-29T19:49:34.343" UserId="1236" />
  <row Id="16438" PostId="10980" Text="The difference between a candy thermometer and a meat thermometer is the same as the difference between an oral thermometer and a rectal thermometer: the taste." CreationDate="2011-01-13T04:10:37.850" UserId="4225" />
  <row Id="16439" PostId="13568" Score="1" Text="Wwesome! This sounds exactly what I might have been looking for, as I typically pull the cling wrap tight across the top of the bowl!" CreationDate="2011-03-29T20:10:39.610" UserId="5193" />
  <row Id="16440" PostId="13568" Score="2" Text="@willytate, hope you find it satisfactory. The guac will still go brown, but this slows the process noticeably." CreationDate="2011-03-29T20:24:10.283" UserId="1259" />
  <row Id="16441" PostId="13567" Score="1" Text="I don't know this for sure as I've never made guacamole (avocados=green bitter snot), but lemon juice (or water with some lemon juice added) prevents apples, pears, mushrooms and other fruits etc from turning brown, so it might work here as well." CreationDate="2011-03-29T20:50:18.940" UserId="4194" />
  <row Id="16442" PostId="13567" Score="1" Text="@elendilTheTall, I don't think that will help as guacamole is already made with lime juice." CreationDate="2011-03-29T21:06:35.113" UserId="1259" />
  <row Id="16443" PostId="13574" Text="Experiments (really important ones!) seem to show that salting immediately before cooking results in a drier burger. Salting about an hour before draws the moisture out of the outer layers but, crucially, gives it time to reabsorb. The result: a seasoned burger that remains juicy. Try it!" CreationDate="2011-03-29T21:07:42.090" UserId="4194" />
  <row Id="16444" PostId="13567" Text="Evidently not enough! :) Yossarian's tip for preventing oxygen getting to the avocado should work in any case - it works for pudding (custard) in any case." CreationDate="2011-03-29T21:10:46.660" UserId="4194" />
  <row Id="16445" PostId="13567" Score="3" Text="acid would keep it from oxidizing but it has to be in greater concentration than you would want mixed in. Perhaps spritzing the surface with lemon would work (until it was disturbed.)" CreationDate="2011-03-29T21:16:23.847" UserId="2001" />
  <row Id="16447" PostId="13563" Text="Could you drop a link to your process?" CreationDate="2011-03-29T21:29:48.533" UserId="15" />
  <row Id="16448" PostId="13567" Text="See also http://cooking.stackexchange.com/questions/9354/oxidized-avocado-whats-going-on-how-to-prevent-it" CreationDate="2011-03-29T21:38:10.253" UserId="3342" />
  <row Id="16449" PostId="13563" Text="@mfg, The process of spherification or how I've tried to make the larger ones?" CreationDate="2011-03-29T22:17:22.593" UserId="1259" />
  <row Id="16450" PostId="13565" Text="Thanks... and they were muffins with cut up hot dogs and corn... really good... and bite sized :D" CreationDate="2011-03-29T22:22:05.397" UserId="27" />
  <row Id="16451" PostId="13320" Text="http://fitness.stackexchange.com/questions/1257/quinoa-red-or-white-which-is-healthier" CreationDate="2011-03-29T22:34:49.547" UserId="4605" />
  <row Id="16452" PostId="13559" Text="Yes - The 'stainless' part of stainless steel is a property of the alloy - not a coating so you can't scratch it off" CreationDate="2011-03-29T23:19:27.187" UserId="4483" />
  <row Id="16454" PostId="13563" Text="Larger ones.  Normally you just use a spoon.  What happens when you pop them into the bath?" CreationDate="2011-03-30T00:24:14.217" UserId="41" />
  <row Id="16455" PostId="13574" Score="5" Text="@Elendil: I'm sorry but that explanation sounds like complete nonsense. What is the scientific basis for this claim?  It certainly doesn't square up with statements from McGee or other experts. [Alton Brown's experiment](http://aht.seriouseats.com/archives/2009/12/the-burger-lab-salting-ground-beef.html), while it doesn't test your claim specifically, presents other data strongly suggesting that this would lead to a tough and rubbery exterior, which is also confirmed by my own experiences with both burgers and steaks. Meat does not &quot;reabsorb&quot; moisture - once it's gone, it's gone." CreationDate="2011-03-30T00:35:30.180" UserId="41" />
  <row Id="16456" PostId="13572" Score="8" Text="I could not disagree more with two of these points.  First, brisket is really an awful meat for burgers; it is all sour and no umami (&quot;beefy&quot;). [Alton Brown](http://aht.seriouseats.com/archives/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html) has lots of good advice about cuts of meat.  Second, the advice on salting is seriously dangerous; instead of a beautiful melt-in-your-mouth mound o' meat you're going to end up with a tough outer crust. Don't dessicate your burgers - wait until the last possible moment to salt them." CreationDate="2011-03-30T00:40:59.100" UserId="41" />
  <row Id="16457" PostId="13548" Score="1" Text="Not a bad idea but you wouldn't even need to boil it. 173F will boil the alcohol and not the water." CreationDate="2011-03-30T00:52:16.640" UserId="2001" />
  <row Id="16458" PostId="13574" Score="3" Text="Also mrwienerdog, Alton Brown (again) [proved experimentally that flipping often actually gets a better result](http://aht.seriouseats.com/archives/2010/02/the-burger-lab-how-many-times-should-you-flip-a-burger-while-cooking.html), so sadly I must give a downvote to this answer as well." CreationDate="2011-03-30T01:02:57.957" UserId="41" />
  <row Id="16459" PostId="13570" Score="3" Text="While I can't claim that this is an exact duplicate, it really is just generalizing issues already covered by many other burger questions here, in a form that encourages opinion-based answers. A quick browse through the [hamburgers tag](http://cooking.stackexchange.com/questions/tagged/hamburgers) would have answered this question handily, and in much better detail." CreationDate="2011-03-30T01:21:51.450" UserId="41" />
  <row Id="16460" PostId="13543" Score="1" Text="It actually goes by two terms, the other I had forgotten: to &quot;supreme&quot; a citrus. That sure seems like an appropriate term to me!" CreationDate="2011-03-30T01:23:30.687" UserId="670" />
  <row Id="16461" PostId="13574" Text="Well, I'll have to check that out, because it just doesn't make sense how that would get a better result.  I guess the culinary schools better change their teaching methodology then." CreationDate="2011-03-30T01:31:19.710" UserId="3630" />
  <row Id="16462" PostId="13574" Score="3" Text="It actually makes perfect sense if you think about it. The (incorrect) assumption is that the flipped side loses all its heat, but that's not the case; the net result is more like cooking both sides simultaneously but over a low heat, which leads to (a) lower total cooking times and (b) more even cooking.  Keep in mind that the heat doesn't just escape outward, it also redistributes itself inside the burger through conduction, so more of the heat from the grill is reaching the inside in a shorter amount of time, while the amount hitting the outside is exactly the same." CreationDate="2011-03-30T01:57:26.490" UserId="41" />
  <row Id="16463" PostId="13551" Text="+1 @Soba : Thanks for the suggestion of jars - If I cannot find silicone bags, I'll do this" CreationDate="2011-03-30T03:06:14.653" UserId="5468" />
  <row Id="16464" PostId="13554" Text="+1 @rumt : For silicone bags - if anyone knows where to get them from, please do let me know!" CreationDate="2011-03-30T03:09:24.010" UserId="5468" />
  <row Id="16465" PostId="13564" Text="+1, @derobert: Thanks, at least I have some clue why..." CreationDate="2011-03-30T03:27:24.307" UserId="5187" />
  <row Id="16466" PostId="13464" Text="Wow . .  what a wealth of information, Thank you Aaronut. Great research. I will need to consider all this and apply to the task. It seems what lose in one sense you gain in another. I enjoy your input, smile." CreationDate="2011-03-30T03:28:19.890" UserId="5403" />
  <row Id="16467" PostId="13572" Score="1" Text="It's never dessicated for me. The moisture drawn out by the salt is reabsorbed. Try it! Brisket is a mistype, I meant chuck! Edited..." CreationDate="2011-03-30T08:36:09.047" UserId="4194" />
  <row Id="16468" PostId="13574" Text="@Aaronut: Alton Brown used a _teaspoon_ of fine salt for each 5oz burger in his experiment - far more than I'd use, considering I'm whacking salty cheese and barbecue sauce and what not on my burger. Also, as you say, he doesn't use the exact technique I'm suggesting. I agree with him when he says you shouldn't mix in the salt when forming the patty, but in my experience the technique I describe gives a good result (obviously this is subjective - whatever floats your boat)." CreationDate="2011-03-30T08:47:42.297" UserId="4194" />
  <row Id="16469" PostId="13552" Score="1" Text="what type of marinade ingredients will contain 'meat digesting enzymes' ?" CreationDate="2011-03-30T09:53:53.227" UserId="5464" />
  <row Id="16470" PostId="13552" Text="@pyko- This is not something I am an expert at but... Some ingredients contain proteases, protein digesting enzymes. Two that are common are papain (http://en.wikipedia.org/wiki/Papain) and bromelain (http://en.wikipedia.org/wiki/Bromelain). These are found in papaya and pineapple respectively. They can also be purchased as Meat Tenderizer powder and added to marinade separately." CreationDate="2011-03-30T12:41:05.837" UserId="2001" />
  <row Id="16471" PostId="13574" Text="@mrwienerdog: culinary schools do teach flipping often for burgers, as well as steaks. Maybe this is a recent change." CreationDate="2011-03-30T13:09:53.410" UserId="4442" />
  <row Id="16472" PostId="13584" Score="1" Text="The question is how to keep them from sticking to the paper liner." CreationDate="2011-03-30T13:37:11.957" UserId="2001" />
  <row Id="16473" PostId="13585" Text="I hope you're not stuck there long." CreationDate="2011-03-30T14:12:48.863" UserId="194" />
  <row Id="16474" PostId="13563" Text="@aaronut, They don't come out as a nice sphere. They end up funny shapes. What kind of spoon should I use? What quantity of liquid?" CreationDate="2011-03-30T14:14:54.197" UserId="1259" />
  <row Id="16477" PostId="13589" Score="6" Text="The Maillard Reaction is probably what you're thinking of." CreationDate="2011-03-30T14:36:55.850" UserId="4194" />
  <row Id="16478" PostId="13589" Score="1" Text="Bing, bing, bing.  Give the tall one a prize." CreationDate="2011-03-30T14:40:55.783" UserId="194" />
  <row Id="16479" PostId="13589" Score="1" Text="I'll take the full set of Global knives, Bob." CreationDate="2011-03-30T14:44:58.510" UserId="4194" />
  <row Id="16480" PostId="12020" Text="Tenina probably means to replace by weight. so use 50 grams to replace a standard egg." CreationDate="2011-03-30T15:36:59.263" UserId="2480" />
  <row Id="16481" PostId="13594" Score="2" Text="One option is to simply use less of 'em, especially if their primary purpose is for heat." CreationDate="2011-03-30T15:39:12.923" UserId="160" />
  <row Id="16482" PostId="13574" Score="1" Text="Well, I went to school in `1995, and we were told to NEVER do that. Go figure. I stand corrected. Appreciate the heads up." CreationDate="2011-03-30T15:42:27.507" UserId="3630" />
  <row Id="16483" PostId="13587" Text="This is exactly what I do" CreationDate="2011-03-30T15:45:38.840" UserId="5162" />
  <row Id="16484" PostId="13585" Score="1" Text="Burgers have got to be one of the least appetising foods when microwaved.  Can you do anything else instead?!" CreationDate="2011-03-30T16:00:30.577" UserId="2939" />
  <row Id="16485" PostId="13594" Score="4" Text="Also, the capsaicin (the hot substance in any pepper) is concentrated in the membrane that holds the seeds. Strip that out and the pepper will be much milder." CreationDate="2011-03-30T16:03:36.180" UserId="4194" />
  <row Id="16486" PostId="13597" Text="Does it matter what kind of spoon? Are there curvatures, lips, or depth that make it easier / harder?" CreationDate="2011-03-30T16:25:49.390" UserId="1259" />
  <row Id="16487" PostId="13596" Text="+1, Thanks. I understand that though the product might be safe, because of logistics, it is best to avoid it - unless it organic/locally made." CreationDate="2011-03-30T16:27:05.240" UserId="5187" />
  <row Id="16488" PostId="13597" Score="1" Text="I was waiting for you to answer this one." CreationDate="2011-03-30T16:35:51.600" UserId="2001" />
  <row Id="16489" PostId="13601" Text="Did you mean fry or boil them?" CreationDate="2011-03-30T16:52:50.490" UserId="5060" />
  <row Id="16490" PostId="13594" Score="1" Text="I second Elendil's comment - have you actually tried a carefully seeded serrano in anything? I may have a higher tolerance than you, but it doesn't seem very hot to me at at that point." CreationDate="2011-03-30T17:07:59.073" UserId="1672" />
  <row Id="16491" PostId="13600" Text="Do you mean brussel sprouts? Alfalfa is another common type, so your question isn't really clear." CreationDate="2011-03-30T17:09:37.920" UserId="1259" />
  <row Id="16492" PostId="13594" Text="@Jefromi: No, I haven't consciously tried a hot pepper of any kind. Only once, jalapeno, with seeds, by mistake. Not fun." CreationDate="2011-03-30T17:32:14.467" UserId="5060" />
  <row Id="16493" PostId="13594" Score="1" Text="Then how do you know that a serrano minus seeds and membrane, as a small part of guacamole, is &quot;way too spicy&quot;? A raw, intact jalapeno by itself would be a bit much for me too." CreationDate="2011-03-30T17:47:01.647" UserId="1672" />
  <row Id="16494" PostId="13594" Text="I don't. I was judging by the table." CreationDate="2011-03-30T18:07:56.837" UserId="5060" />
  <row Id="16496" PostId="8533" Text="Mustard in macaroni is nasty ppl" CreationDate="2011-03-30T18:00:31.693" UserId="5492" />
  <row Id="16497" PostId="13585" Text="Related: http://cooking.stackexchange.com/questions/8214/how-do-i-cook-a-frozen-hamburger-in-the-microwave" CreationDate="2011-03-30T18:18:37.560" UserId="1816" />
  <row Id="16498" PostId="13601" Score="2" Text="I would throw them into the frying pan with a little bit of oil. Boiling might work, but I haven't tried it. BTW, what other people said above about removing seeds is crucial." CreationDate="2011-03-30T18:25:52.280" UserId="4442" />
  <row Id="16499" PostId="13587" Text="Sounds perfect -- thanks!" CreationDate="2011-03-30T18:26:46.807" UserId="4254" />
  <row Id="16500" PostId="12984" Text="I'm not familiar with cooking with juniper but juniper is commonly used with game and meats. Dilute with water as the instructions recommend then using that as a marinade ingredient sounds like it would a safe and appropriate use." CreationDate="2011-03-30T18:58:01.257" UserId="5027" />
  <row Id="16501" PostId="13585" Text="I should have read the answers and comments before I tried. It tasted mostly plastic and was completely uneven, and the microwave oven stank." CreationDate="2011-03-30T19:28:01.573" UserId="4697" />
  <row Id="16502" PostId="13608" Score="1" Text="I've also recently started delving into jerky and began with [Alton Brown's method/recipe](http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html) (which turned out great btw) - although his recipe is heavy on soy sauce, it's got no salt whatsoever, and actually doesn't even use a food dehydrator (just a box fan) so I thought I'd throw that out there as a partial answer for your last bullet.  I trust Alton not to kill me - I ate half a batch last week and my buddy ate the other half and we're both fine FWIW." CreationDate="2011-03-30T19:46:31.387" UserId="1236" />
  <row Id="16503" PostId="13608" Text="@stephen, yeah, I meant to lump soy in with salt as it seems more common. I've also used the AB recipe, although I used my dehydrator. It was excellent, and I'm planning on more. But I was thinking about a ginger, maple, soy, bourbon marinade and wasn't sure which aspects of it might work." CreationDate="2011-03-30T19:49:31.587" UserId="1259" />
  <row Id="16505" PostId="13611" Text="Thanks for the update." CreationDate="2011-03-30T20:43:27.257" UserId="1259" />
  <row Id="16506" PostId="13613" Text="Welcome to the site Oleksandr. Please take some time to familiarize yourself with our [FAQ](http://seasonedadvice.com/faq). Questions asking for recipes or a list of subjective answers are not appropriate to ask here, which is why I have closed your question." CreationDate="2011-03-30T21:25:20.773" UserId="60" />
  <row Id="16507" PostId="13575" Text="Keeping the avocado pit does help along with covering with cling wrap, but allowing the wrap to rest on the surface---minimizing the opportunity for the air to get to the mole" CreationDate="2011-03-30T22:15:51.627" UserId="5431" />
  <row Id="16508" PostId="13617" Text="Cool. If you use a non spherical mold, will you end up with a more sphere sized shape when the interior melts? Is there any change in this spherification process due to the temperatures involved (freezing and boiling) vs room temp?" CreationDate="2011-03-30T22:29:04.757" UserId="1259" />
  <row Id="16509" PostId="13572" Score="1" Text="Moisture is not reabsorbed.  This simply does not happen.  This is the same type of myth as that which says resting meat will make it reabsorb moisture.  Salt without additional moisture (i.e. brine) dessicates or even cures meat. Try leaving it that way for 6 hours and see what happens. The salt may improve the flavour and sometimes an alteration in flavour may alter some people's perception of mouthfeel, but rest assured that salt-curing a hamburger does not make it juicier." CreationDate="2011-03-30T22:39:17.397" UserId="41" />
  <row Id="16510" PostId="13617" Text="When you say &quot;alginate solution&quot;, do you mean calcium solution (i.e. the bath)?  I think we're talking about normal spherification here and not reverse." CreationDate="2011-03-31T00:28:23.777" UserId="41" />
  <row Id="16511" PostId="13616" Score="4" Text="That &quot;something&quot; is very likely methylcellulose - that tends to be the main agent in any hot dessert." CreationDate="2011-03-31T00:34:12.057" UserId="41" />
  <row Id="16512" PostId="13619" Text="ray...i love you" CreationDate="2011-03-31T01:52:50.370" UserId="5193" />
  <row Id="16513" PostId="12593" Text="The temperatures on the dehydrator are more of a guideline than a rule. You can dehydrate anything with no heater at all it just takes longer. Things can be damaged by too much heat. The temps in the booklet then are the maximum temp that those types of foods can handle to dry in the minimum time. You would be fine if you dried two items at the lesser of the two specified temperatures." CreationDate="2011-03-31T02:20:38.813" UserId="2001" />
  <row Id="16514" PostId="2286" Text="+1. I have never had a problem cleaning stainless steel pan that I have cooked eggs in. If you have burned egg on your pan you cooked them too long or got the pan too hot :D." CreationDate="2011-03-31T03:27:39.613" UserId="5280" />
  <row Id="16515" PostId="13593" Text="it turns out that my first take on baking a pizza was 80% good, I kneaded dough for one pizza but it seems I can bake at least 3 pizzas :-) thanks for your help" CreationDate="2011-03-31T04:16:09.073" UserId="5272" />
  <row Id="16516" PostId="13606" Text="only at the lowest power in the microwave.... if you raise the temp of the dough too high you will kill the yeast." CreationDate="2011-03-31T04:18:53.483" UserId="446" />
  <row Id="16517" PostId="13581" Score="1" Text="I was just doing some Googling to try to find out what the temperature distribution is in a natural-gas flame, and I see that Google has a logo up celebrating Robert Bunsen's 200th birthday!" CreationDate="2011-03-31T05:21:01.643" UserId="266" />
  <row Id="16518" PostId="13622" Score="2" Text="+1 for storing in 'families' - great idea!" CreationDate="2011-03-31T07:24:31.950" UserId="2939" />
  <row Id="16519" PostId="13572" Score="1" Text="Well, it's good grounds for an experiment - next time I make burgers, I'll salt one an hour before, one just before I cook it. I suspect the difference is minimal anyway to be honest, but still." CreationDate="2011-03-31T07:40:07.023" UserId="4194" />
  <row Id="16520" PostId="13618" Text="Nice, I'll try this thing someday. For now, I used sugar, but substituted the dessert wine for Grand Marnier to get a new taste." CreationDate="2011-03-31T09:48:55.777" UserId="4638" />
  <row Id="16521" PostId="13600" Text="Be aware that sprouts are a high risk vegetable for salmonella contamination.  I've stopped using them altogether, but I suppose they'd be ok for soups and stir fries." CreationDate="2011-03-31T12:01:19.107" UserId="1148" />
  <row Id="16522" PostId="13460" Text="ah thank you for that learning all the time : )" CreationDate="2011-03-31T12:16:48.233" UserId="5403" />
  <row Id="16523" PostId="13456" Text="thank you for educating me : )" CreationDate="2011-03-31T12:17:37.797" UserId="5403" />
  <row Id="16524" PostId="13624" Text="If you want low budget, you'll have to stick (not necessarily though) with easy stuff. On http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook are some ideas." CreationDate="2011-03-31T12:23:21.333" UserId="4580" />
  <row Id="16525" PostId="669" Text="I agree with @jmoeller. Since you have tried that, do you like steaming? If you do, I will provide you a different method." CreationDate="2011-03-31T12:40:56.623" UserId="2951" />
  <row Id="16526" PostId="13625" Text="Scoring sounds like a good idea, but I'm not sure I think cutting the root end off is -- I like it there to anchor the loose pieces of the onion while I chop them. I cut the onion radially (like a clock) first, then slice straight downwards. Without the root, it's hard to keep all that together." CreationDate="2011-03-31T13:19:22.770" UserId="4254" />
  <row Id="16527" PostId="13624" Score="1" Text="this feels like a broken window." CreationDate="2011-03-31T13:27:01.373" UserId="670" />
  <row Id="16528" PostId="13624" Text="Welcome to the site, Joe. Recipe requests are off topic here. If you have a question about a specific preperation, please ask. See the FAQ for more details. http://cooking.stackexchange.com/faq" CreationDate="2011-03-31T13:33:54.953" UserId="1259" />
  <row Id="16529" PostId="13632" Text="A single yolk in a saute pan? This is worse suited to small quantities than my glass bowl solution. I need some way to keep a tea cup or a cup-sized glass bowl suspended in the water, and in a 5&quot; pot (I am currently using a 16 cm, which is just over 6&quot;) it will fall to the bottom. A 4&quot; pot has the same problem, beside not getting heated on the hob because it is smaller than the activating size vessel." CreationDate="2011-03-31T13:42:32.223" UserId="4638" />
  <row Id="16530" PostId="13632" Score="1" Text="@rumtscho I think @mfg meant hold the teacup/small-pot-with-long-handle with one hand over/in a saute pan of simmering water." CreationDate="2011-03-31T14:04:57.500" UserId="304" />
  <row Id="16531" PostId="13632" Text="@Kate this makes more sense, thanks. But I have never seen a dish (saute pan or anything else) which has a 5-7 cm (2-3 inch) upper diameter, 3-4 cm (1 1/4 - 2 inch) bottom diameter, rounded walls, and a handle long enough to keep my hand outside of the steam (probably at least 15 cm/6 inch). The tea cup has the size, but not this kind of handle." CreationDate="2011-03-31T14:35:01.543" UserId="4638" />
  <row Id="16532" PostId="13633" Text="Basically, you are right that with enough water, I probably don't need to heat it constantly. But a bowl of this size can hold about 150 ml of water when filled to the brim. When most of its volume is taken up by a second bowl, the outer bowl cannot hold enough water to heat the inner bowl and its contents. And taking a bigger outer bowl has the same problem like a big outer pot - how do I hold the inner bowl in the water?" CreationDate="2011-03-31T14:40:53.927" UserId="4638" />
  <row Id="16533" PostId="13632" Score="1" Text="I just realised that I have seen utensils like that. Only they are not called &quot;saute pan&quot;, they are called &quot;ladle&quot;. I think I'll try it out. Still looking for a more practical solution though (I usually need one hand for holding the mixer and another one for pouring ingredients, so there is no way to hold the handle)." CreationDate="2011-03-31T14:47:41.083" UserId="4638" />
  <row Id="16534" PostId="13335" Text="@hhh My definition of cooking involves more than simply food preparation. I admit I did simply google this link, but only submitted it after reading the article. It seemed like a nice idea. Feel free to downvote or ignore :)" CreationDate="2011-03-31T14:55:15.557" UserId="879" />
  <row Id="16535" PostId="13632" Text="@Rum If you're going to buy something, they make pots (&quot;multipots&quot;) with steamer and double boiler attachments. In either case, the attachment sits on top of the rim of a (stock) pot, and in the case of the double boiler it dips down well below the rim. The problem you have of scale (e.g. for yolks) may persist though." CreationDate="2011-03-31T15:21:01.660" UserId="15" />
  <row Id="16536" PostId="13622" Text="What does the term 'families' refer to in this case?" CreationDate="2011-03-31T15:23:04.947" UserId="5060" />
  <row Id="16537" PostId="13632" Text="Yes I've seen those: http://www.amazon.de/Wasserbadsch%C3%BCssel-aus-Edelstahl-f%C3%BCr-T%C3%B6pfe/dp/B000S6LRLW/ref=sr_1_3?ie=UTF8&amp;qid=1301585435&amp;sr=8-3. But the smallest Amazon has are 14 cm (too big) and besides glass works better for small amounts, because metal heats too quick, I don't have time to beat enough air into the mixture while it is at the correct temperature (I start at 50°C and finish between 70° and 80°, depending on recipe). With bigger amounts of mixture, it isn't much of a problem, but in that case, my bowl-on-pot method works just fine." CreationDate="2011-03-31T15:37:51.200" UserId="4638" />
  <row Id="16539" PostId="13633" Text="How long would the water that isn't displaced maintain its heat while simultaneously transferring energy from to the other bowl? It might be better to have a metal bowl on top, and an insulating bowl on the bottom." CreationDate="2011-03-31T16:08:35.087" UserId="15" />
  <row Id="16540" PostId="13633" Score="1" Text="@mfg I agree with the metal bowl. Also if shape differences between a randomly chosen metal and glass bowl meant that more water could be in the lower bowl, it would then cool more slowly." CreationDate="2011-03-31T16:25:36.310" UserId="304" />
  <row Id="16542" PostId="13580" Text="Would vinegar work?" CreationDate="2011-03-31T16:51:43.693" UserId="5508" />
  <row Id="16543" PostId="13622" Score="1" Text="@z-boss: the families are the sets of spices that you use together often. Which spices are a family really depends on what you cook. For instance, for Italian cooking, I would put oregan basil and thyme in one family, and store them in one stack." CreationDate="2011-03-31T17:25:28.647" UserId="611" />
  <row Id="16544" PostId="13617" Text="@aaronut, Daniel must mean reverse. However, I don't think there's any real difference between the two in terms of process. It's just a question of which liquid is dropped into which liquid and whether the shell forms out or in." CreationDate="2011-03-31T18:23:27.393" UserId="1259" />
  <row Id="16545" PostId="13622" Text="Thanks, got it." CreationDate="2011-03-31T18:48:22.040" UserId="5060" />
  <row Id="16546" PostId="13600" Score="1" Text="@chris: Please provide supporting evidence when making such claims." CreationDate="2011-03-31T19:29:14.260" UserId="60" />
  <row Id="16547" PostId="13641" Text="thanks, i have been growing sprouts, and that is what brought the interest in this topic." CreationDate="2011-03-31T20:21:24.327" UserId="2480" />
  <row Id="16548" PostId="13600" Text="http://www.cbc.ca/news/canada/story/2011/03/30/bean-sprouts-bacteria.html?source=science20.com" CreationDate="2011-03-31T20:57:39.603" UserId="1148" />
  <row Id="16549" PostId="13643" Score="1" Text="The addition of bread (or breadcrumbs) is fine but then you really have more of a meatloaf than a burger." CreationDate="2011-03-31T21:55:11.800" UserId="41" />
  <row Id="16550" PostId="11351" Text="@bikeboy Nathan Myhrvold's new book &quot;Modernist Cuisine: The Art and Science of Cooking&quot; specifically mentions thermal mass and suggests &quot;Stick in a three-quarter-inch slab of steel, preheat as hot as the oven will go, and cook your pizza on the hot steel under the grill for two minutes or less&quot; That's going to be 50kg of steel! Good luck on your domestic oven rack holding that :-) And how long does a domestic oven take to heat such a piece of steel (4kW electric compared to 20kW wood fire)" CreationDate="2011-03-31T23:22:42.433" UserId="3203" />
  <row Id="16553" PostId="1851" Text="@Peter Not everywhere ..." CreationDate="2011-03-31T23:36:51.300" UserId="2882" />
  <row Id="16554" PostId="13533" Text="This was perfect. I used my sous-vide controller to make my yogurt instead of the old yogurt maker and it turned out thicker and much less sour. I made blueberry frozen yogurt and it is fantastic." CreationDate="2011-04-01T00:09:59.817" UserId="2001" />
  <row Id="16555" PostId="13539" Text="Thanks for the ideas- I'll try the melons in the summer when they are in season." CreationDate="2011-04-01T00:10:20.737" UserId="2001" />
  <row Id="16557" PostId="6185" Text="Please share some recipies of those pastas/1 dish meals?" CreationDate="2011-04-01T00:27:44.437" UserId="3806" />
  <row Id="16558" PostId="12986" Text="Thanks for the tip, I'll check it out." CreationDate="2011-04-01T00:47:47.530" UserId="39" />
  <row Id="16559" PostId="13600" Score="1" Text="Sprouts are just very young plants. They should be handled and washed just like full sized plants, and should be no more risk than full sized plants. I don't get this article?" CreationDate="2011-04-01T01:36:33.847" UserId="3203" />
  <row Id="16560" PostId="13077" Text="@stephen If its that hot and it sears the fish quickly, won't the inside be raw?" CreationDate="2011-04-01T03:48:35.903" UserId="3806" />
  <row Id="16561" PostId="10377" Score="1" Text="I assure you, egg time is the same as bacon time. :)" CreationDate="2011-04-01T05:40:59.893" UserId="823" />
  <row Id="16562" PostId="13177" Text="I don't know how I came to make that comment. I definitely read yours as &quot;Adding a pinch of salt...&quot;, so I must have been hallucinating that day :)" CreationDate="2011-04-01T11:09:34.007" UserId="4214" />
  <row Id="16563" PostId="13651" Score="4" Text="I agree with this answer. But if good results are so important that the cook is willing to invest the time in basting, etc., it is a shame to go by the clock. A correctly applied roast thermometer is a must in this case." CreationDate="2011-04-01T11:16:45.127" UserId="4638" />
  <row Id="16564" PostId="11351" Text="So at least you've been convinced of the efficacy of thermal mass to the process. Previously you completely discounted it, in favor of trays that have very little or none. Or are you suggesting that only steel has it, but ceramic doesn't? Or that there's no point in trying to use thermal mass if you can't use 50kg of steel? I'm a little lost, now that you seem to have shifted your argument." CreationDate="2011-04-01T13:13:55.070" UserId="3348" />
  <row Id="16565" PostId="13652" Text="Are you talking about for cooking or for storage? For me they aren't often the same containers." CreationDate="2011-04-01T13:34:53.083" UserId="2001" />
  <row Id="16566" PostId="13654" Score="1" Text="This question doesn't have one good answer. Humanity has fermented just about everything that has sugar in it. There is a potentially endless list. Perhaps you could revise the question to be more specific? Such as questions about techniques, particular foods you are interested in, or advice on what would be good areas of exploration." CreationDate="2011-04-01T13:46:56.673" UserId="2001" />
  <row Id="16567" PostId="13645" Text="There's a nice list of names on the wikipedia [Nigella sativa](http://en.wikipedia.org/wiki/Nigella_sativa) page." CreationDate="2011-04-01T14:46:35.100" UserId="1672" />
  <row Id="16568" PostId="13645" Text="@Jefromi: Aye, looked there before, most of them I considered to be unwise to use.  The nigella seeds I have at home are labelled &quot;Black onion seeds&quot;, a misnomer.  When we buy them for bird seed, they are simply called *nigella* which is much more sensible." CreationDate="2011-04-01T14:57:14.060" UserId="3432" />
  <row Id="16569" PostId="13077" Score="1" Text="@Chris, If you heat a non-stick pan dry, it will get well above 500 F in a matter of about 2 minutes (depending on setting).  It's all a matter of proper pan use, as long as you're heating it with the oil in it, you should be safe as long as you don't have your knob on 10/10.  If you heat it dry, studies have shown (and my laser temp gun has verified) that it's very easy to get a dry pan to 500 F or higher in a matter of minutes.  Plus, just because the oil isn't 500 F doesn't mean the pan isn't, which a lot of people don't realize.  Heat takes time to transfer." CreationDate="2011-04-01T15:10:45.703" UserId="1236" />
  <row Id="16570" PostId="13077" Score="1" Text="@Click, it depends on the thickness and type of fish.  If you've seared both sides and you still feel the fish is raw, you throw the pan in a pre-heated oven for a few to finish it - yet another benefit of using a stainless steel pan :)" CreationDate="2011-04-01T15:12:29.040" UserId="1236" />
  <row Id="16571" PostId="13501" Score="4" Text="The good news is that when you have something that's near impossible to clean off (including scrubbing, heat, acids, bases, other cleansers), it's very unlikely to come off when cooking, even if the pan doesn't look all that pretty." CreationDate="2011-04-01T15:15:48.693" UserId="67" />
  <row Id="16572" PostId="13654" Text="Yeah, this was too vague and not really a good fit for here. Sorry!" CreationDate="2011-04-01T15:23:46.753" UserId="4861" />
  <row Id="16573" PostId="13654" Text="A question being closed here doesn't have the sense of finality it does elsewhere. Feel free to revise and reopen this question or discuss more subjective topics in Chat. I like talking about making yogurt, sourdough, cheese, kefir, buttermilk, vinegar, sauerkraut, etc." CreationDate="2011-04-01T16:04:56.950" UserId="2001" />
  <row Id="16574" PostId="25" Text="Bron eggs cost more because people think they are good for you (cf brown bread) and so stores can charge more" CreationDate="2011-04-01T16:12:18.020" UserId="4483" />
  <row Id="16575" PostId="13648" Text="One technique that i meant to ask about is stuffing with fruits. I assume that a turkey crown has no cavity in which to stuff a lemon or tangerine?" CreationDate="2011-04-01T16:59:11.400" UserId="5515" />
  <row Id="16576" PostId="13598" Text="You were right about availability. Anaheim was easy to find and worked perfectly (seeded and raw)." CreationDate="2011-04-01T17:20:28.833" UserId="5060" />
  <row Id="16578" PostId="13666" Text="Interesting point, though my primary worry is not about it flaking off on it own, but from repeated scraping from utilities: spatula, spoon, etc... Any ways around that?" CreationDate="2011-04-01T18:10:18.507" UserId="280" />
  <row Id="16580" PostId="13666" Score="1" Text="@Michael- make that an answer instead of a comment and I'll vote you up." CreationDate="2011-04-01T18:46:34.997" UserId="2001" />
  <row Id="16582" PostId="13669" Text="This is a great article on [how to modify your stove for a wok](http://thaifoodandtravel.com/blog/adapting-the-wok-to-your-stove/), including the use of wok rings." CreationDate="2011-04-01T18:47:57.283" UserId="5521" />
  <row Id="16583" PostId="13671" Text="Did you use the correct sugar?  Icing sugar is the one like baby powder." CreationDate="2011-04-01T19:04:35.710" UserId="1148" />
  <row Id="16584" PostId="13671" Text="hmm...its not finely powdered but still quite powdered, the pack says icing sugar and am a n00b chef all excited after acquiring a new microwave oven :(" CreationDate="2011-04-01T19:08:06.197" UserId="5272" />
  <row Id="16585" PostId="13671" Score="1" Text="It should be like dust.  There shouldn't be any discernible grains.  If you want to try again, run it in small batches in a blender (or rotary coffee/spice grinder) to grind it down as fine as you can." CreationDate="2011-04-01T19:11:25.007" UserId="1148" />
  <row Id="16586" PostId="13671" Text="Chris, though its not dust but its not crystal either, its more like fine sand, I and my wife are taking turns to beat it, it will be 1 am soon and I asked this 1 question 35 minutes ago, we are wasting a Friday evening with wrong ingredient for cake :P" CreationDate="2011-04-01T19:28:07.100" UserId="5272" />
  <row Id="16587" PostId="13648" Text="Nope, it's just the two breasts on the bone." CreationDate="2011-04-01T19:33:53.820" UserId="4194" />
  <row Id="16588" PostId="13671" Text="That sounds like &quot;fruit sugar&quot; or superfine.  Icing sugar is like dust, and it dissolves instantly.  I think you should give up.  It won't dissolve.  Spread it on your breakfast toast with a bit of cinnamon to use it up." CreationDate="2011-04-01T19:38:15.003" UserId="1148" />
  <row Id="16589" PostId="13671" Text=":-( ok, I have already baked the cake, will store it in the fridge, will get icing sugar tomorrow, thankfully there is a departmental store at a stone's throw from my apartment, but thanks for your advice. I wish I could choose your comment as an answer" CreationDate="2011-04-01T19:48:52.227" UserId="5272" />
  <row Id="16590" PostId="13673" Text="Did a bit of poking around, and also heard that a rubber spatula works quite well." CreationDate="2011-04-01T21:30:33.393" UserId="280" />
  <row Id="16591" PostId="13541" Text="Btw, I checked another edition of the book (a single volume edition, mine is multi-volume) and the recipe was the same." CreationDate="2011-04-01T22:15:14.413" UserId="3300" />
  <row Id="16592" PostId="13616" Text="The cake was all warm and indeed it had crispy on the outside, yet not really burned by overheating or something." CreationDate="2011-04-01T23:39:52.970" UserId="5397" />
  <row Id="16593" PostId="8488" Text="I think the point about cooking faster doesn't really apply if you make it yourself though (since making pasta from scratch takes way longer than boiling store-bought pasta)." CreationDate="2011-04-02T01:30:03.177" UserId="152" />
  <row Id="16594" PostId="13580" Text="Maybe. I think it is the acid in the citrus. But citrus doesn't add the taste of vinegar..." CreationDate="2011-04-02T05:20:08.380" UserId="3964" />
  <row Id="16595" PostId="13675" Text="Alfalfa sprouts are probably the best if you want to run in that direction." CreationDate="2011-04-02T10:44:10.873" UserId="3432" />
  <row Id="16596" PostId="13664" Text="That explains it. That would also mean that adding some starch to the mix could fix the stickiness and help it hold its shape..?" CreationDate="2011-04-02T12:07:54.763" UserId="5324" />
  <row Id="16597" PostId="13664" Text="Perhaps but I haven't seen wheat starch sold separately from wheat flour and other types of starch wouldn't have the same texture when cooked." CreationDate="2011-04-02T15:28:21.687" UserId="2001" />
  <row Id="16600" PostId="13679" Score="6" Text="I have to admit I'm still slightly on the confused side; those two-bite brownies are, essentially, brownies, just a different size and shape. Have you tried using your regular brownie recipe and baking the &quot;dough&quot; in small greased foil cups?" CreationDate="2011-04-02T15:53:45.103" UserId="41" />
  <row Id="16601" PostId="8296" Score="1" Text="I finally went to an Asian grocery store and found shallots for about the same prices that you mentioned above. Looking forward to trying them out." CreationDate="2011-04-02T22:09:18.490" UserId="2001" />
  <row Id="16602" PostId="13687" Text="It's a generic electric stovetop. Hot as it gets, or just hot enough to instantly boil water? Also, by coat the bottom, do you mean hot or cold? I have peanut oil." CreationDate="2011-04-02T22:54:55.407" UserId="5530" />
  <row Id="16603" PostId="13687" Text="If you are going to use a pan that hot, make sure you use a high smoke point oil like peanut oil." CreationDate="2011-04-02T22:59:52.483" UserId="4442" />
  <row Id="16604" PostId="13687" Text="Your comment came up just after I finished mine :) Peanut oil is excellent. Add the oil after the pan is hot." CreationDate="2011-04-02T23:01:36.787" UserId="4442" />
  <row Id="16605" PostId="13687" Text="How much? And how often? I have eight burgers." CreationDate="2011-04-02T23:05:24.713" UserId="5530" />
  <row Id="16606" PostId="13686" Score="3" Text="Jared, you owe me a new keyboard. &quot;Bürgermeister&quot; is the German word for &quot;mayor&quot;. I was briefly exposed to the mental image of some conservative Bavarian politician in a three piece wool suit flipping patties and telling pleasant lies to the customers in broken English." CreationDate="2011-04-02T23:10:19.587" UserId="4638" />
  <row Id="16607" PostId="13686" Text="Same difference? No?" CreationDate="2011-04-02T23:12:12.803" UserId="5530" />
  <row Id="16608" PostId="13686" Text="To me, it doesn't matter (well, maybe I'll have to explain to the neighbour why she was woken by a seemingly unprovoked laugh burst from my flat). To a stiff CSU politician, it is a grave insult." CreationDate="2011-04-02T23:30:12.400" UserId="4638" />
  <row Id="16609" PostId="13686" Score="1" Text="On a more burgery note, the temperature is not the only factor to consider when pursuing a specific texture. Read here for another important factor: http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html" CreationDate="2011-04-02T23:31:34.490" UserId="4638" />
  <row Id="16610" PostId="13686" Text="Thanks rumtscho, I will owe you a keyboard and a friendly neighbor. :) I am reading your link right now." CreationDate="2011-04-02T23:50:34.470" UserId="5530" />
  <row Id="16611" PostId="13688" Text="Your fine, as long as your washing your hands completely. Don't stress it. The fact that your being mindful of it means your probably not going to have problems." CreationDate="2011-04-03T06:30:48.820" UserId="5524" />
  <row Id="16612" PostId="13690" Text="I think it was 30 seconds last time I took serveSafe, anyhow. To add to this answer. Under your finger nails is a hot spot you don't have to go crazy digging them out just keep it in mind and make sure to check them. (there are nail brushes but I hate them)" CreationDate="2011-04-03T06:33:11.470" UserId="5524" />
  <row Id="16614" PostId="13346" Text="Back on topic: Cashews are cheaper than pine seeds, that is why most commercial pesto brands contain only just enough pine seeds to be able to write it on the ingredients list, if any. IF you have to buy pesto, look at the ingredients." CreationDate="2011-04-03T15:14:09.707" UserId="5372" />
  <row Id="16615" PostId="13693" Text="+1 Good enough answer for me. Just beware that you heat (and cool) as fast as you can. If you leave your food out of the fridge a couple of hours you could have a problem. Take care with the elderly and the young." CreationDate="2011-04-03T15:28:32.040" UserId="641" />
  <row Id="16616" PostId="13694" Text="This is great advice.  An inconsistent swing that big could indicate a major problem, possibly electrical, that could start a fire.  It's not uncommon for the top and bottom of your oven to register a 50F or even 100F difference, but that difference should be consistent - when I set mine to 350, the bottom is 350F and the top is 400F - but it is *always* that, not 400 one day, 200 the next, and 600 the next.  I agree with Feltope that you should have it looked at, if it *is* faulty electronics a fire could start...even when it's not turned on!" CreationDate="2011-04-03T19:25:20.860" UserId="1236" />
  <row Id="16617" PostId="13685" Text="Are you positive it's your oven that's faulty and not the thermostat itself?  Meaning perhaps the oven is the right temperature but it's just reading wrong.  From the sounds of the &quot;burning food&quot; part of this question it sounds like it *is* the oven, but this is something you could verify pretty quickly with an oven thermometer or a laser temperature gun.  At least that way you know if it's a cheap part to replace or a major electrical issue." CreationDate="2011-04-03T19:27:20.793" UserId="1236" />
  <row Id="16618" PostId="13690" Score="3" Text="Remember also that your hands were dirty when you turned on the tap. The proper procedure is to dry your hands with paper towel while the water is still running, then use the paper towel as a 'glove' when you turn off the tap. Discard immediately without changing which part of the paper towel you are touching." CreationDate="2011-04-03T20:19:27.163" />
  <row Id="16619" PostId="13688" Text="I wash my hands with hot water and anti-bac soap, then a little alcohol hand rub after. It may be a little OCD, but I have had food poisoning from undercooked chicken and it's not pleasant at all: I lost 14 pounds in 3 days." CreationDate="2011-04-03T20:33:47.077" UserId="4194" />
  <row Id="16620" PostId="13701" Text="I knead around 5 minutes. I left it to rest for at least 1-2 hours and knead 1-2 after that. Then I generally put it to the fridge. I tried shaping both by hand and a rolling pin." CreationDate="2011-04-03T22:06:25.507" UserId="3929" />
  <row Id="16621" PostId="13701" Score="3" Text="Pizza dough, particularly if you are using proper 00 flour, needs a solid ten minutes of kneading before it rests. Resting time will vary depending on temperature and so on, but 2 hours seems excessive to me. Don't ever use a rolling pin to shape pizza dough; you've spent all that time working air into the dough, why squeeze it all out? Shape by hand, pulling towards you with your left while pushing away in a windshield wiper motion with your right and rotating the dough slightly on each pass." CreationDate="2011-04-03T22:30:06.163" />
  <row Id="16622" PostId="13699" Text="You're not too clear about the &quot;muddiness&quot; - are you saying the water gets muddy, or the pot?" CreationDate="2011-04-04T00:43:05.843" UserId="1672" />
  <row Id="16623" PostId="13704" Score="2" Text="I've actually never heard of these. Can you link to to a picture or something? A search for &quot;chinese cookie&quot; on Google just brings up fortune cookies." CreationDate="2011-04-04T01:06:24.483" UserId="152" />
  <row Id="16624" PostId="13704" Text="For the same reason we have Dutch ovens, French fries, and creme Anglaise, I would imagine; either due to origin (unlikely I'm guessing), or using another nationality to indicate something is 'different'" CreationDate="2011-04-04T01:43:59.733" />
  <row Id="16625" PostId="13683" Score="1" Text="I ended up with a recipe of 3 egg yolks, 12 oz of Greek (strained) yogurt, and 1.8 oz of honey. Whisked the yogurt and honey together over a double boiler, then tempered into the eggs and mixed, then heated the whole thing up to custard temp (170) and cooled. Made a pretty good, smooth-textured, if simple-tasting, frozen custard! Will want some other components for balance. The honey-only sweetening was fine." CreationDate="2011-04-04T02:20:42.173" UserId="45" />
  <row Id="16626" PostId="13695" Text="Yes, this is a good substitute! (The type without shells, obviously!)" CreationDate="2011-04-04T02:22:54.417" UserId="45" />
  <row Id="16627" PostId="13705" Score="1" Text="What is your question?" CreationDate="2011-04-04T02:33:06.893" UserId="41" />
  <row Id="16628" PostId="13704" Text="I grew up in the L.A. area and I've never heard of anything like this. The only cookies I associate with the adjective &quot;Chinese&quot; are fortune cookies and almond cookies." CreationDate="2011-04-04T02:34:06.410" UserId="2569" />
  <row Id="16629" PostId="13705" Text="Sounds like Adil is looking for a recipe sort of. Adil I am pretty sure those things are made with &quot;Orange drink&quot; with extra sugar." CreationDate="2011-04-04T02:52:21.423" UserId="5524" />
  <row Id="16630" PostId="13705" Score="1" Text="@Aaronut: I am looking for a recipe. @Feltope: Thanks. Can you give some examples of what type of orange drinks I should try?" CreationDate="2011-04-04T05:29:00.950" UserId="5444" />
  <row Id="16631" PostId="13705" Score="1" Text="Well the flavor is like the orange soda we had back when I was a kid. I would try to find generic orange soda that does not have the carbonation. (you can find un-carbonated sodas). Other then that I can't really think of anything. Try fanta maybe? (Do they make it without carbonation at all?) Those would be my only ideas." CreationDate="2011-04-04T06:10:49.773" UserId="5524" />
  <row Id="16632" PostId="13705" Score="1" Text="Even if you found a carbonated one, leave the lid off for a few hours and it will soon be flat for freezing." CreationDate="2011-04-04T06:27:57.130" UserId="2939" />
  <row Id="16633" PostId="13704" Text="@Brendan, google is almost useless for things like this. In Google Image Search, fortune cookies dominate the results. If you add `-fortune` to the search, then you get almond cookies and several I don't know the names of. Cancel those terms, and you start getting pictures of cute Chinese girls in the mix. I stopped there." CreationDate="2011-04-04T06:52:19.693" UserId="1707" />
  <row Id="16634" PostId="13704" Text="@Marti, I think this is strictly a Jewish Deli thing, and not at all an LA-specific thing. I'm guessing they are found in New York Delis too...." CreationDate="2011-04-04T06:53:19.210" UserId="1707" />
  <row Id="16635" PostId="13704" Text="@daniel, that is probably the true underlying reason, of course. I was just hoping there was a story behind the name that would help it make sense. :-)" CreationDate="2011-04-04T06:54:07.260" UserId="1707" />
  <row Id="16636" PostId="13705" Text="@Feltope &amp; @KimbaF: Thanks a lot! I will try to find un-carbonated orange soda and if not, I will try what KimbaF suggested. Too bad, I don't have enough reps to vote for you guys. Sorry :(" CreationDate="2011-04-04T07:04:06.303" UserId="5444" />
  <row Id="16638" PostId="13713" Score="1" Text="To add to Tim's comment. The references at the bottom of the wikipedia article on yeast are a wonderful resource you can learn as much or as little as you would like... http://en.wikipedia.org/wiki/Yeast" CreationDate="2011-04-04T14:44:08.147" UserId="5524" />
  <row Id="16639" PostId="13719" Text="So far I have used it in spreads and breakfast cereals. It tastes good (or rather it takes over the dominant taste quite willingly) and it creates a nice texture. I’m mainly curious if my body can absorb the nutrients from okara without cooking or baking it." CreationDate="2011-04-04T14:48:14.907" UserId="5485" />
  <row Id="16640" PostId="13706" Score="8" Text="I'm sure that there was *some* reason, no matter how silly, that someone originally called one of these a Chinese cookie. Unless you actually know for a fact that the name was pulled out of a hat, this is not an answer." CreationDate="2011-04-04T14:51:13.237" UserId="1672" />
  <row Id="16641" PostId="13705" Text="Please familiarize yourself with our [FAQ](http://cooking.stackexchange.com/faq). Recipe requests are not appropriate questions to ask here." CreationDate="2011-04-04T16:35:07.777" UserId="60" />
  <row Id="16642" PostId="13705" Text="@Adil, but if you try a particular recipe and have trouble with it, it is appropriate to ask questions about why a specific recipe didn't work and how to fix it." CreationDate="2011-04-04T16:45:36.273" UserId="1259" />
  <row Id="16643" PostId="13684" Text="I do it with balsamic vinegar right at the end, and sometimes add nuts for texture. Low heat + olive oil definetly would help make it less bitter." CreationDate="2011-04-04T16:55:13.880" UserId="1675" />
  <row Id="16644" PostId="13722" Text="Hmmmm. Well, I hope that's not the final answer, because the chicken was really yummy." CreationDate="2011-04-04T17:40:08.383" UserId="1259" />
  <row Id="16645" PostId="13722" Score="1" Text="This is just a guess, but maybe you could brush the chicken with egg, then dip in flour, then dip in more egg and finally panko. That way you would get a layer of raw protein between the chicken and the flour." CreationDate="2011-04-04T18:23:58.880" UserId="3756" />
  <row Id="16646" PostId="13645" Text="Thank you, I think I'll buy it when I go to this store again. The price isn't that unusual, I am accustomed to paying around EUR 10 for 250 ml on the exotic oils, with some rare delicacies like organic roasted argan costing significantly more than the nigella. I think they are worth it, the taste is very good, and they get used up much slower than an all-purpose refined oil." CreationDate="2011-04-04T18:40:18.020" UserId="4638" />
  <row Id="16647" PostId="13728" Text="In American grocery stores, the products are all labeled 'Buttermilk' though, it could be a word crime all the way up the distribution line." CreationDate="2011-04-04T18:42:26.640" UserId="280" />
  <row Id="16648" PostId="13728" Score="4" Text="Please tell me what the translation for &quot;dickmilch&quot; is. Languages are funny things." CreationDate="2011-04-04T18:43:38.683" UserId="2001" />
  <row Id="16649" PostId="13728" Score="4" Text="@Sobachatina you are right, languages are funny, but they tend to be as transparent to the speaker as water to the fish. I never noticed the false cognate until you pointed it out - does it mean I am getting old and am not the same person I was in high school?. &quot;Dick&quot; as an adjective means &quot;thick&quot; for a fluid or &quot;fat&quot; for a person (sorry I ruined your plan to call people that and tell them it's not an insult in German). &quot;Dickmilch&quot; is literally &quot;thickened milk&quot;." CreationDate="2011-04-04T18:54:57.267" UserId="4638" />
  <row Id="16650" PostId="13728" Text="@rumtscho- I assure you, sir, that I had no such plan. Simple curiosity. The other three were recognizable cognates." CreationDate="2011-04-04T19:00:14.883" UserId="2001" />
  <row Id="16651" PostId="13728" Text="I should add that, if it is thick and the sauermilch is more milky, the dickmilch might be more similar." CreationDate="2011-04-04T19:05:49.263" UserId="2001" />
  <row Id="16652" PostId="13722" Text="Yes, Henrik, but I am not sanguine that would result in the breading sticking any better. Especially since the flour would just make a slurry with the initial egg coating, and wouldn't stick at all. Basically what's happening is the uncooked proteins aren't bonding with the cooked proteins, as the latter are denatured and don't have anything for the raw proteins to grab onto. Batter might work better, maybe?" CreationDate="2011-04-04T19:53:04.763" />
  <row Id="16653" PostId="9052" Text="My former boss--a certified pizzaiolo from Naples (as in, the certification org is Neapolitan)--agrees: cornmeal, cornmeal, cornmeal." CreationDate="2011-04-04T20:25:01.753" />
  <row Id="16654" PostId="13729" Score="2" Text="Another alternative is to squeeze some lemon juice into milk and stir it through. After a few minutes the milk will thicken." CreationDate="2011-04-04T20:52:57.293" UserId="4194" />
  <row Id="16655" PostId="13729" Text="@ElendilTheTall do you mean stirring milk with lemon juice will end up something similar buttermilk?" CreationDate="2011-04-04T21:47:55.350" UserId="3929" />
  <row Id="16656" PostId="13729" Text="@ElendilTheTall While I think that it would work, it doesn't sound like a very good substitute to me, more like a makeshift solution which does the task, but isn't quite like the real thing. As long as I have access to cultured milk products, I'd prefer these." CreationDate="2011-04-04T22:00:49.813" UserId="4638" />
  <row Id="16657" PostId="13729" Text="@Sinan: Yes. Buttermilk is hard to find in my neck of the woods, so I almost always use this method, mainly in cake recipes. Just a few tablespoons of lemon juice is all you need. @Rumtscho: If you have access to cultured milk products, go for it." CreationDate="2011-04-04T22:01:16.957" UserId="4194" />
  <row Id="16658" PostId="13738" Score="1" Text="What cut of venison was it? This makes a big difference on how 'best' to treat it. What was only 'OK' about it?" CreationDate="2011-04-04T22:25:13.887" UserId="2389" />
  <row Id="16659" PostId="13729" Score="2" Text="@Elendil, @Sinan- We have had the conversation a few times around here: http://cooking.stackexchange.com/questions/13257/why-does-soda-bread-call-for-buttermilk http://cooking.stackexchange.com/questions/1127/how-long-does-it-take-for-buttermilk-to-go-bad In short- you can thicken milk with acid but you miss out on a lot of flavor. @Justkt swears by powdered buttermilk which you can order online." CreationDate="2011-04-04T22:49:09.403" UserId="2001" />
  <row Id="16660" PostId="13705" Text="@hobodave &amp; @yossarian: Technically speaking, I was looking for the &quot;ingredient&quot; (the right type of orange flavor to use) rather than the recipe itself. I know I even said recipe earlier but that's my mistake." CreationDate="2011-04-04T23:00:56.140" UserId="5444" />
  <row Id="16661" PostId="13720" Text="After a bit of research, it seems like this might do the trick! Thanks, I will try this and report back. In fact I might leave in a few minutes.. Talk about cravings.." CreationDate="2011-04-04T23:03:01.523" UserId="5444" />
  <row Id="16662" PostId="11872" Text="I am glad to read that there was a solution, and that you found it. It sounds delicious, it is high on my &quot;must try&quot; list now." CreationDate="2011-04-04T23:14:42.577" UserId="4638" />
  <row Id="16664" PostId="13755" Score="2" Text="How would doing either of those things alleviate the problem, namely the crust not sticking to the chicken? Cornstarch won't make much difference if at all, and the addition of cheese into the breadcrumbs will actually make an even harder shell." CreationDate="2011-04-05T03:17:41.057" />
  <row Id="16665" PostId="13754" Text="Um... water for boiling potatoes should always be seasoned before the potatoes are added. The salt helps keep the integrity of the potato, as well as ensuring the whole thing is seasoned. Seasoning the water one minute before removing the potatoes won't really do much." CreationDate="2011-04-05T03:19:32.993" />
  <row Id="16666" PostId="13721" Text="How long do you have to fry it before the breading cooks through. Surely this would defeat one of the best points of sous-vide chicken? I would use a light tempura style batter and deep fry for maybe 20 seconds" CreationDate="2011-04-05T03:40:08.570" UserId="3203" />
  <row Id="16667" PostId="13705" Text="Please edit your question then to clarify _exactly_ what you are looking for. Note that in the current form you don't even _have_ a question anywhere. If your question is improved to not be a recipe request, and to actually contain an objectively answerable question, it can be reopened." CreationDate="2011-04-05T04:04:15.397" UserId="60" />
  <row Id="16668" PostId="13761" Text="Can you be a bit more specific - what kind of meat, for example." CreationDate="2011-04-05T11:17:35.670" UserId="4194" />
  <row Id="16669" PostId="13761" Text="@ElendilTheTall, I have updated the question." CreationDate="2011-04-05T11:23:59.710" UserId="5567" />
  <row Id="16670" PostId="13761" Score="5" Text="I'm a little afraid to ask, but... what *is* a meat salad?" CreationDate="2011-04-05T14:44:32.627" UserId="1672" />
  <row Id="16671" PostId="13766" Text="I agree with &quot;some fish just simply smell more.&quot; I would suggest that it also depends heavily on preparation as well. Freshly caught trout, cleaned and cooked by the lake seems to have more &quot;fishy&quot; smell than when I take the fish home and clean it and scale it more carefully." CreationDate="2011-04-05T16:57:48.477" UserId="4343" />
  <row Id="16672" PostId="13761" Score="2" Text="@Jefromi , to add additional emphasis, what **is** meat salad? (I presume based on involving a microwave we're not talking chicken or tuna salad here. Are you referring to Beef Masala? a la [&quot;Beef cooked with onion, capsicum &amp; tomato...&quot;](http://www.thekathmanducottage.com/lunch.php) )" CreationDate="2011-04-05T17:14:10.700" UserId="15" />
  <row Id="16673" PostId="13721" Text="On the second last episode of Top Chef, one of the chefs almost went home for attempting fried chicken using that exact technique..." CreationDate="2011-04-05T19:43:15.603" UserId="231" />
  <row Id="16674" PostId="13777" Text="Thanks for confirming the part about the cleaver. My boning knife was an old one and I didn't care to try my (working) chef's knife. Nonetheless, plenty of q/a sites out there saying any knife will work. So as a final (insanely vagueish) question, about how much of the demi-glace will I need to add to 4 qt. of chili for it to have an impact? (For reference, think of [Texas red chili](http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html) in particular, if that rings a bell)" CreationDate="2011-04-05T20:24:13.747" UserId="15" />
  <row Id="16675" PostId="13777" Text="An addition. While demiglace does require very long time, the rate of evaporation (once boil is reached) can be managed through the surface area. So if you are really really pressed for time, you could consider putting the stock into 2-3 pots (or pans, they are wider) and reducing these in parallel. The energy cost (and the fact that the other hobs may be needed for something else) would be prohibitive for me, but you may feel otherwise." CreationDate="2011-04-05T20:27:53.107" UserId="4638" />
  <row Id="16676" PostId="13776" Score="1" Text="Don't tell anyone! CAMRA supporters are bad enough, we don't want the wine snobs clogging up the pubs" CreationDate="2011-04-05T21:08:53.213" UserId="4483" />
  <row Id="16677" PostId="13773" Score="4" Text="Honestly, if it says add beer it's not something I'd generally question. :)" CreationDate="2011-04-05T21:19:30.990" UserId="5578" />
  <row Id="16678" PostId="13705" Text="You guys take this way too seriously and run it like a bunch of Nazis" CreationDate="2011-04-05T21:23:34.893" UserId="5444" />
  <row Id="16679" PostId="13777" Text="@rum that was part of the reason I went with a pan ; it seemed that the more water that could evaporate the better.  I gather from you and dan that this is contrary." CreationDate="2011-04-05T21:39:05.133" UserId="15" />
  <row Id="16680" PostId="13777" Score="1" Text="No, you are correct; more surface area means faster evaporation. I'm sure there is a formula which describes this somewhere. Boning knives are for stripping meat from bones, not for cutting bones; they are far too flimsy. 4L of chili... well it depends on how much you want the demi flavour to impact your final product really. A classic demi will be around 25-40% of the original stock volume, so you can gauge the flavour impact from there." CreationDate="2011-04-05T22:05:16.837" />
  <row Id="16681" PostId="13786" Text="Be careful with nonstick and temperatures at which oil smokes. While nonrefined oils start smoking at relatively low temperatures (100 to 170°C depending on the source plant), you shouldn't be frying with these. If you are using a frying (refined) oil like canola, and it smokes, than you are well over 200°C, possibly nearing 250°C. This doesn't matter with stainless steel, but will cause a nonstick coating to leak PTFE in the food. The best temperature for steaks and cutlets is lower than that, no matter what pan material you are using." CreationDate="2011-04-05T23:08:59.583" UserId="4638" />
  <row Id="16683" PostId="13764" Text="Fish smell when alive too as they, just like all living things, have an external surface which is made of layers living and dead cells" CreationDate="2011-04-05T23:16:38.533" UserId="3203" />
  <row Id="16684" PostId="13721" Text="@tfd, it didn't take more than 30 seconds a side to cook the breading, I don't thing. While I'm sure it did cook the chicken somewhat more, but I don't think it was much." CreationDate="2011-04-05T23:55:47.597" UserId="1259" />
  <row Id="16685" PostId="11387" Text="AFAIK salted butter has typically 1 to 1.5 percent less fat than unsalted butter, not more water. The salt mostly displaces fat in the manufacturing process. Butter is typically a product with more than 80% dairy fat. If the manufacturer goes to 1% salt (400mg sodium per 100g) it has ~0.8% less fat. No much to worry about" CreationDate="2011-04-06T00:58:31.750" UserId="3203" />
  <row Id="16686" PostId="13776" Text="I live in North America, and fully understand and appreciate a variety of beers, but after you mention it, I can see the confusion for many people with a certain `fizzy pale yellow liquid with no flavor`" CreationDate="2011-04-06T01:34:48.710" UserId="280" />
  <row Id="16687" PostId="13778" Text="Can you elaborate a bit on what you mean by cooking down? take your chili for example. I'm familiar with reduction sauces... Are you suggesting that in a chili dish, you would add the beer at the end so that it cooks less or would you cook it separately?" CreationDate="2011-04-06T01:36:57.133" UserId="280" />
  <row Id="16688" PostId="13773" Text="@Simon, I've never not put it it! Just curious what purpose it serves. From a programming background, I don't like cargo culting!" CreationDate="2011-04-06T01:37:54.650" UserId="280" />
  <row Id="16689" PostId="13771" Text="...now what is a onfectioner's sugar? Now I have a box of sugar that clearly says icing sugar and its different brand and is costlier than what I used earlier" CreationDate="2011-04-06T03:27:32.857" UserId="5272" />
  <row Id="16690" PostId="13789" Text="Could you edit your question to clarify exactly what state your roast is in? The only description I see is &quot;burned&quot; and that's just in the title." CreationDate="2011-04-06T03:58:27.073" UserId="60" />
  <row Id="16691" PostId="13789" Score="2" Text="Oh yeh, if it's burned, slice off the burned bits before following my suggestion below." CreationDate="2011-04-06T04:09:18.350" />
  <row Id="16692" PostId="13788" Text="Another aspect are the hops -- lambics don't use hops, which is why they're typically the only beer I'll drink." CreationDate="2011-04-06T04:20:09.020" UserId="67" />
  <row Id="16693" PostId="13782" Text="The only real advantage to salted that I'm aware of is that the salt acts as a preservative; even if you're just spreading it on toast, you can always hit it with a slight sprinkle of salt if you really think it needs it." CreationDate="2011-04-06T04:25:12.727" UserId="67" />
  <row Id="16694" PostId="4062" Text="It's mentioned in the first link, but so it's recorded here in case of link rot -- one of the advantages to vodka in batters is that it won't develop gluten the same way that water would, so you'll end up with a more tender crust." CreationDate="2011-04-06T04:33:22.700" UserId="67" />
  <row Id="16695" PostId="13771" Score="1" Text="@Kumar : 'confectioner's sugar' is what it's labeled as in the U.S. -- in most areas speaking British English, it's called 'icing sugar'.  see http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca" CreationDate="2011-04-06T04:42:09.023" UserId="67" />
  <row Id="16696" PostId="13789" Text="@hobodave I've updated the post with the condition of the meat. Thanks for pointing out that I was remiss in mentioning it." CreationDate="2011-04-06T05:08:16.920" UserId="4347" />
  <row Id="16697" PostId="3027" Text="Salsa qualifies as Chutney. Pickles in India are dried veggies or raw fruits soaked(?) or brined in oil with dry herbs and spices. In some cases Indian pickles may be even brined only with vinegar. In US pickles are mostly brined in vinegar and may or may not contain spices. Correct me if I am wrong." CreationDate="2011-04-06T06:27:37.987" UserId="5272" />
  <row Id="16698" PostId="13771" Text="Thanks! +1 You pointed me to conversion table, engineers love conversion tables :P" CreationDate="2011-04-06T06:30:13.087" UserId="5272" />
  <row Id="16699" PostId="13761" Text="It's large sized sausages, chopped into thin pieces like carrots or cucumber and steam and fried and little, then served together with regular salad stuffs. I am little annoyed by the process of steaming and frying, so I though I could use my oven for that propose, but I dont know the right settings, so I asked. I TRIED MY BEST TO CLARIFY" CreationDate="2011-04-06T06:47:51.157" UserId="5567" />
  <row Id="16700" PostId="11387" Text="I think that you guys should go and comment in http://cooking.stackexchange.com/questions/13782/what-different-uses-do-we-assign-to-salted-butter-vs-unsalted-butter as none of the answers mention anything about the water/fat content of the butter" CreationDate="2011-04-06T09:52:19.510" UserId="5569" />
  <row Id="16701" PostId="13778" Text="@Nate by 'cooking down' I mean adding it in the beginning of the chili to purposely reduce it, typically while it's onions and spices and peppers to better mix those flavors and allow them to be cooked at a high heat earlier (w/o add'l oil); but cooking it down at the end you maximize throughput of flavors, but minimizing reduction. Although for less thick soups adding beer at the end might be useful (i.e. a drunken chicken recipe, tortilla soup; the florals of beer would match well to more piquant dishes), for a stew/chili it would be inconsistent (since many chilis live/die by mouth feel)." CreationDate="2011-04-06T13:29:37.477" UserId="15" />
  <row Id="16702" PostId="13773" Score="1" Text="&quot;In Heaven there is no beer, that's why we drink it here&quot;" CreationDate="2011-04-06T13:33:55.967" UserId="2041" />
  <row Id="16703" PostId="13778" Text="BTW, some beer with cooking muscle: Old Rasputin &amp; Night Tripper (stouts), Negra Modelo &amp; Fat Tire (ambers), Baltika #9 Extra Lager &amp; Dos Equis (lagers), Jolly Pumpkin ESB/Farmhouse Ale, Bell's Two Hearted IPA. Darker ones for tomatoes/roasted flavors, lagers and ales for whiter/piquant sauces/comps." CreationDate="2011-04-06T13:36:21.570" UserId="15" />
  <row Id="16704" PostId="13793" Score="1" Text="You're right! The same sauce tasted twice as good the following day, while I expected it to be much less good...&#xA;BTW, can I have that recipe?" CreationDate="2011-04-06T13:41:46.077" UserId="5550" />
  <row Id="16705" PostId="13777" Text="@daniel thanks so much. I'd love to say some volume X would make sense then, but more likely will just have to play with it. I think I'll try 3 shanks next time and cut them up better and do it right. Now I just need to get my hands on a cleaver :)" CreationDate="2011-04-06T13:47:35.973" UserId="15" />
  <row Id="16706" PostId="13799" Score="3" Text="Welcome to StackExchange, do you want to explain the 'why' of short vs. long cooking? Also, your link seems like its just a shopping site. Could you refine the link and say what you were pointing to with it?" CreationDate="2011-04-06T14:28:15.277" UserId="15" />
  <row Id="16707" PostId="13762" Text="This is the *most meaningful* structure to categorizing the beer itself. The yeast will frequently tell you the most about how it will taste up front. The origin/style will tell you a lot about the mouth feel of the beer and what to expect for the majority of the time you're tasting it. Knowing a brewery also often will tell you a lot about a beer (in paticular if you're not referring to American watery-ales)." CreationDate="2011-04-06T14:53:41.353" UserId="15" />
  <row Id="16708" PostId="13756" Score="1" Text="Semi-related: [KT had a really good list of links of how flavors commingle with beer if you're interested](http://cooking.stackexchange.com/questions/8588/how-to-pair-for-beer-tastings/8634#8634)" CreationDate="2011-04-06T14:59:11.080" UserId="15" />
  <row Id="16709" PostId="13773" Text="BTW, semi-related: [JustKT had a good list of links on a question I had about food/beer pairings](http://cooking.stackexchange.com/questions/8588/how-to-pair-for-beer-tastings/8634#8634)" CreationDate="2011-04-06T15:00:35.540" UserId="15" />
  <row Id="16710" PostId="13793" Score="2" Text="You're also substantially reducing the quantities of the least flavorful component of any sauce: water. Less water makes the remaining flavors stronger." CreationDate="2011-04-06T15:25:25.823" UserId="218" />
  <row Id="16711" PostId="13783" Text="+1: Salted butter is like self-rising flour. You can use it, and hope that the extra ingredient is present in the quantities you need, but you shouldn't rely on *hope* when you're cooking." CreationDate="2011-04-06T15:29:44.100" UserId="218" />
  <row Id="16713" PostId="13805" Text="I use extra-virgin olive oil (doubt the brand matters), and I go through about a bottle of this dressing a week so the shelf life isn't a problem. Thanks!" CreationDate="2011-04-06T16:03:30.487" UserId="5591" />
  <row Id="16714" PostId="13780" Score="1" Text="Carbonation should play a part in beer batters. An easy way to make perfect tempura is to use sparkling water, so I would think beer could also have a similar effect." CreationDate="2011-04-06T16:06:47.143" UserId="1675" />
  <row Id="16716" PostId="13808" Score="1" Text="Hi DMZ, recipe request questions are closed as these types of questions are not appropriate to the nature of the site; [check the FAQ for more](http://cooking.stackexchange.com/faq). Feel free to re-edit and add any particular issues you may have with making omelettes, or any particular short-comings in your aspirations that you need advice with." CreationDate="2011-04-06T17:33:39.807" UserId="15" />
  <row Id="16717" PostId="13806" Score="4" Text="While a higher pH does enhance Maillard, it also changes the taste. Usually towards soapy. If you use very small amounts, it can go undetected, but it doesn't change the result that much. So I avoid using this trick." CreationDate="2011-04-06T17:55:49.907" UserId="4638" />
  <row Id="16718" PostId="13803" Score="1" Text="you should not be using raw garlic in a vinaigrette which you intend to keep. garlic carries botulinum spores, which propagate in anaerobic environments--i.e., when submerged in oil." CreationDate="2011-04-06T17:58:27.753" />
  <row Id="16719" PostId="13798" Text="that is an _excellent_ answer! I've always wondered why dry tasting meat could never be 're-moisturized' for lack of a better term. Essentially, the meat no longer has the capacity to taste moist and must now be sauced to get the point across. I love it. For the record, I've already loaded it into the pot on low for the day. I'll report back with the results later." CreationDate="2011-04-06T18:16:41.923" UserId="4347" />
  <row Id="16720" PostId="13808" Score="2" Text="This earlier question may give you the answer you're looking for - http://cooking.stackexchange.com/questions/4464/how-to-succeed-with-making-omelette" CreationDate="2011-04-06T18:52:16.000" UserId="2939" />
  <row Id="16721" PostId="13782" Score="1" Text="Unsalted butter sprinkled with salt and salted butter offer two very different experiences. One is sweetly bland with distinct hits of strong saltiness, and the other tastes like butter." CreationDate="2011-04-06T19:00:50.123" UserId="5505" />
  <row Id="16722" PostId="13783" Text="Recipes generally specify &quot;unsalted butter&quot; when that's what the author intends; I've always understood &quot;butter&quot; as an ingredient to mean salted." CreationDate="2011-04-06T19:11:17.373" UserId="5505" />
  <row Id="16723" PostId="13783" Text="@Satanicpuppy, that's a little like saying that you should never use baking powder, you should use only sodium bicarbonate so that you can control the level of acid yourself. If you know how salty a particular brand of salted butter is, either from experience or just by *tasting* it, you can effectively adjust the amount of other salt to compensate." CreationDate="2011-04-06T19:20:03.983" UserId="5505" />
  <row Id="16724" PostId="13783" Text="@caleb: But you're still guessing. Why guess when you don't have to?" CreationDate="2011-04-06T19:33:53.283" UserId="218" />
  <row Id="16725" PostId="13783" Text="@Satanicpuppy, you're effectively guessing when you add an exact amount of salt to a dish. Obviously, you're not guessing at the actual amount of salt, but you are guessing at the degree to which that precise amount will impact the flavor of the dish. You might know what amount to use from experience, just as I know from experience that I can simply reduce the salt by about 3/8 tsp per stick of butter if I'm using salted butter to get similar results. Other than that, the best way to know if a dish is properly seasoned is to taste as you go." CreationDate="2011-04-06T19:46:00.337" UserId="5505" />
  <row Id="16726" PostId="13801" Text="Is it ok to add water, when needed, at any point? Or is it best to try and determine how much water will be needed from the start?" CreationDate="2011-04-06T19:49:35.687" UserId="5550" />
  <row Id="16727" PostId="2763" Text="Great mention of gumbo filé. I'd add that it should be sprinkled on before serving, and not as part of the actual cooking. Also of note is that some filé powders contain other spices, so be aware of the taste impact before using those (I prefer a [plain](http://shop.zatarains.com/zatarains%C2%AE-gumbo-fil%C3%A9-p-1547.html) version)." CreationDate="2011-04-06T20:16:17.703" UserId="3489" />
  <row Id="16728" PostId="8496" Text="@justkt - if the link is removed, can we nix your/my comments?" CreationDate="2011-04-06T20:18:34.393" UserId="3489" />
  <row Id="16729" PostId="13811" Text="Thank you. I changed the question to reflect what I was trying to ask..." CreationDate="2011-04-06T20:45:49.827" UserId="5550" />
  <row Id="16730" PostId="13811" Text="No problem. Expanded my answer a little." CreationDate="2011-04-06T20:55:44.427" UserId="4194" />
  <row Id="16731" PostId="13807" Score="2" Text="I disagree with the statement that &quot;the Maillard reaction isn't all that essential in Eastern cooking&quot;.  The Maillard reaction is essential in the production of [Wok Hei](http://en.wikipedia.org/wiki/Wok#Wok_hei), which is the cornerstone of many (most?) stir fries." CreationDate="2011-04-06T20:57:50.663" UserId="5600" />
  <row Id="16732" PostId="13810" Score="1" Text="possible duplicate: http://cooking.stackexchange.com/questions/10273/shaping-thick-crust-pizza-dough" CreationDate="2011-04-06T21:14:17.707" UserId="1672" />
  <row Id="16733" PostId="13814" Text="Possible duplicate: [How long do you let a steak from the fridge come up to temperature, and when do you salt it?](http://cooking.stackexchange.com/q/138/41)" CreationDate="2011-04-06T22:39:04.283" UserId="41" />
  <row Id="16734" PostId="13820" Text="community wiki?" CreationDate="2011-04-06T22:41:11.427" UserId="670" />
  <row Id="16735" PostId="13805" Text="This is a largely incorrect answer, hobodave. If the vinaigrette is made solely from ingredients which do not need to be refrigerated, mixing them together isn't going to suddenly and magically require refrigeration. Modulo my point above regarding garlic and botulism, if the vinaigrette is solely made of non-refrigerated ingredients it does not need to be chilled. Further, olive oil does go solid at refigerator temperatures, so it is unsurprising that a vinaigrette will get thicker or solidify." CreationDate="2011-04-06T23:00:07.843" />
  <row Id="16736" PostId="13814" Text="This is not quite what I asked... I am coming from the asummption that the longer the steak is left to rest after seasoning, the better it will get. My question is where to draw the limit and how to keep it from going bad this time." CreationDate="2011-04-06T23:10:45.560" UserId="5550" />
  <row Id="16737" PostId="13814" Text="If you're asking how long it is safe to leave a raw steak out then that is answered by [What Do I Need To Know About Temperature And Food Safety?](http://cooking.stackexchange.com/q/2642/41).  The seasoning makes no difference, and it will go bad *long* before it dries out." CreationDate="2011-04-06T23:21:24.763" UserId="41" />
  <row Id="16738" PostId="13814" Text="This **is** more in the lines of what I was trying to ask, but it's a bit complicated and generic answer to my question. You're probably right about dehydration not being a concern, and that the seasoning makes no difference. I would still appreciate if I'd get an answer as to **how** and **where** I should leave the meat to rest, and **how long** to leave at there..." CreationDate="2011-04-06T23:37:13.170" UserId="5550" />
  <row Id="16739" PostId="13810" Score="1" Text="@ Jefromi There is a quality answer there too, but the question title here is more clear." CreationDate="2011-04-06T23:43:35.497" UserId="670" />
  <row Id="16740" PostId="13810" Text="@Matt: Maybe it's more clear to you - not to me. In any case, the point of closing duplicate questions is to help let anyone searching for the same thing using different words find the single place for all the answers. If people want to close my question as a duplicate of this one, that's cool too, but they're definitely the same question." CreationDate="2011-04-07T00:03:25.143" UserId="1672" />
  <row Id="16741" PostId="13824" Text="It's all in the dough. Doubling over was not necessary with the recipe I've worked with. Also rolling the interior or puncturing a ring for the crust with taps of a sharp knife should be all the reinforcement you need. Water used can annihilate the crust's ability to rise;perhaps this is why some might find it requisite to fold over the crust." CreationDate="2011-04-07T02:12:50.107" UserId="15" />
  <row Id="16742" PostId="13803" Text="Yeah I should point out that it's not /raw/ garlic, it's pre-prepped, minced garlic from a jar. Is that still a problem though?" CreationDate="2011-04-07T03:36:55.893" UserId="5591" />
  <row Id="16743" PostId="13819" Text="It's not raw, it minced garlic which comes from a jar but without looking I can't tell you if it's cooked or not. Thanks for the information though." CreationDate="2011-04-07T03:37:53.490" UserId="5591" />
  <row Id="16744" PostId="13077" Text="@stephennmcdonald Thanks for replying. I'll probably switch to stainless steel based on what you have said." CreationDate="2011-04-07T04:38:24.047" UserId="1549" />
  <row Id="16746" PostId="13803" Text="Garlic from a jar, I believe, is blanched to remove any chance of botulinum. It should, however, be kept refrigerated." CreationDate="2011-04-07T05:08:00.570" />
  <row Id="16747" PostId="13807" Text="That's more a product of repeated charring of fragments onto the wok which 'rub off' onto the food though isn't it? The velveting method actually helps to build wok hei as quite of a bit of cornstarchy chicken sticks to the wok and caramelizes." CreationDate="2011-04-07T07:05:23.340" UserId="4194" />
  <row Id="16748" PostId="13814" Text="This is the reabsorption I was talking about in the recent question regarding getting a juicy burger!" CreationDate="2011-04-07T07:06:56.193" UserId="4194" />
  <row Id="16749" PostId="13810" Text="This is fine by me as well... I'm all for creating an informative database of cooking information. Thanks" CreationDate="2011-04-07T07:41:18.797" UserId="5550" />
  <row Id="16750" PostId="13825" Text="Agreed! Nothing says &quot;tourist trap&quot; like flying dough." CreationDate="2011-04-07T07:47:15.423" UserId="4151" />
  <row Id="16751" PostId="13814" Text="Yup, seems so. Although I am not entirely sure it's the same with burgers as it is with steaks. They talk in the article about muscle fiber and such... But again, I'm not sure..." CreationDate="2011-04-07T07:49:25.797" UserId="5550" />
  <row Id="16752" PostId="13824" Text="@mfg normally a well thrown pizza base has enough cornicione to hang onto. Stretching this out and folding it back allow for a contrasting taste filling which can be really amazing (sort of a Calzone blend)" CreationDate="2011-04-07T10:35:35.573" UserId="3203" />
  <row Id="16753" PostId="13828" Text="Thanks, what about the seasoning that they provide? When should I add them?" CreationDate="2011-04-07T12:33:45.487" UserId="5607" />
  <row Id="16754" PostId="13807" Text="If the wok is properly seasoned and hot enough, nothing should stick to it.  Furthermore, many traditional recipes like [beef chow fun](http://en.wikipedia.org/wiki/Beef_chow_fun) don't even call for any starch on the proteins, yet they rely on wok hei for their distinctive flavor.  For example, check out [this video](http://www.youtube.com/watch?v=IBatewwLk34).  With that said, bits of the food and particularly the oil will instantaneously combust on the surface of the wok creating these distinctive flavors, but I don't know if that's what you mean by 'rub off'." CreationDate="2011-04-07T12:48:11.753" UserId="5600" />
  <row Id="16755" PostId="13828" Text="It should tell you on the packet." CreationDate="2011-04-07T13:10:25.177" UserId="4194" />
  <row Id="16756" PostId="13835" Text="OK, so should I be putting cornmeal on the surface on which the pizza cooks?" CreationDate="2011-04-07T13:11:48.810" UserId="5367" />
  <row Id="16757" PostId="13835" Text="You can also use parchment paper." CreationDate="2011-04-07T13:31:38.567" UserId="1816" />
  <row Id="16758" PostId="13803" Text="Alright. Thank you for the info." CreationDate="2011-04-07T13:41:05.310" UserId="5591" />
  <row Id="16759" PostId="13835" Score="1" Text="Parchment is inferior for the purpose, to say nothing of the environmental consequences of silicone-impregnated paper over perfectly edible cornmeal." CreationDate="2011-04-07T13:43:44.020" />
  <row Id="16760" PostId="13801" Text="You could add water if you'd like, but keep in mind that it will dilute your flavor. I'm sure there's an equation for the amount of water lost per hour of boiling, but probably on the physics site?" CreationDate="2011-04-07T13:47:55.660" UserId="3113" />
  <row Id="16761" PostId="13834" Text="talon8 is right that you need to be careful about overcooking - but luckily for you, baking is a relatively slow way to cook, so if you keep a good eye on it, you ought to be able to make wonderful fish in the oven." CreationDate="2011-04-07T15:11:45.787" UserId="1672" />
  <row Id="16762" PostId="13825" Text="Are you saying that there are no pizzerias in the U.S. that use the throwing technique, or are you saying that pizzerias that do are fake?" CreationDate="2011-04-07T15:49:24.980" UserId="670" />
  <row Id="16763" PostId="13841" Score="2" Text="How do you usually eat them?  Straight out of the can?  If not, how do you prepare them?" CreationDate="2011-04-07T16:37:41.050" UserId="5600" />
  <row Id="16764" PostId="6729" Score="1" Text="Oven is dry heat, beware that dry heat typically requires much higher temperatures than wet heat to kill things." CreationDate="2011-04-07T16:40:01.703" UserId="160" />
  <row Id="16765" PostId="13805" Score="1" Text="@daniel: It's not magic. White flour doesn't require refrigeration. Neither does water. Mix them together. Now it'll spoil (or become a sourdough starter)." CreationDate="2011-04-07T16:45:51.960" UserId="160" />
  <row Id="16766" PostId="13825" Text="I'm saying that throwing pizza dough is like 'flair' bartending. Sure it's done, and sure the end result is fairly similar, but..." CreationDate="2011-04-07T17:16:49.660" />
  <row Id="16767" PostId="13805" Score="1" Text="Oil and vinegar are rather different than flour and water, which is why, you'll note, I was rather specific in the words I used." CreationDate="2011-04-07T17:18:18.473" />
  <row Id="16768" PostId="13845" Text="Are you sure you took the correct rice? There are kinds which will always cook sticky." CreationDate="2011-04-07T17:30:52.740" UserId="4638" />
  <row Id="16769" PostId="13841" Text="@ESultanik I usually drained and tossed them with vinegar or lemon juice. But now I am remembering that I didn't wait very long, so maybe that would have helped." CreationDate="2011-04-07T17:35:59.180" UserId="670" />
  <row Id="16770" PostId="13841" Score="1" Text="Adding some chopped fresh parsley to your sardines will help neutralise bad breath as well." CreationDate="2011-04-07T17:39:25.253" UserId="2939" />
  <row Id="16771" PostId="9900" Text="You only need to rub the coarse salt on the meat and then give it a good shake to remove any excess salt. NEVER add herbs or spices to the fire, brazilians only use charcoal made from wood or wood itself always keeping the flames at a minimum." CreationDate="2011-04-07T17:47:56.823" UserId="2584" />
  <row Id="16772" PostId="13845" Text="@rumtscho I cooked it with 3 or 4 kinds of rices, the last two (one of them was specific sushi rice, and the other one simply a round rice) gave the same too sticky result." CreationDate="2011-04-07T18:05:37.293" UserId="5613" />
  <row Id="16773" PostId="13846" Text="thanks for your reply! I've been told to put oil, so it don't stick to the pot. I should try your links and tips for reducing stickiness and report." CreationDate="2011-04-07T18:09:50.117" UserId="5613" />
  <row Id="16774" PostId="13846" Text="Ok, got a great texture! But it's kinda less cooked than I've expected :/" CreationDate="2011-04-07T20:10:56.703" UserId="5613" />
  <row Id="16775" PostId="13848" Text="Do you mean to buy a smoker attachment for the grill, or a stand-alone smoker?" CreationDate="2011-04-07T20:39:30.653" UserId="15" />
  <row Id="16776" PostId="13850" Text="The value in a $50 backyard smoker is enormous. Simply roasting peppers or any other number of applications ([your own BACON EXPLOSION!](http://www.bbqaddicts.com/blog/recipes/bacon-explosion/)) can make the small investment worthwhile. I agree 100% you're not going to want to worry about control on one of these because it is not as exact; however for someone putting their toe in the water there's plenty of smoking to do in the summer that a cheap one can get done. The Chargriller line is remarkably flexible under that $300 entry point you make." CreationDate="2011-04-07T20:51:14.767" UserId="15" />
  <row Id="16777" PostId="13850" Text="I've actually considered using my old Brinkmann as a cold smoker. Just haven't had the reason to cold smoke anything yet.  My point was more that if you're not that serious about doing a lot of barbecue, you're just as well off to mod your current grill (if possible). Btw, have you done the bacon explosion? I haven't tried that one (yet)." CreationDate="2011-04-07T21:12:50.433" UserId="2832" />
  <row Id="16778" PostId="13837" Text="As per Nathan Myhrvold's new tome unless you have 50Kg of steel, or the equivalent in stone, you won't get much more authentic" CreationDate="2011-04-07T21:25:37.280" UserId="3203" />
  <row Id="16779" PostId="13845" Score="2" Text="I thought it was a good thing if the rice sticks. You obviously don't want sushi to fall apart." CreationDate="2011-04-07T21:30:48.087" UserId="4580" />
  <row Id="16780" PostId="13850" Text="I too still need to mod mine, but warm weather just got to ohio and I'm starting a planter box for a bunch of pepper bushes. We did not do the explosion but we have done [naked fatties](http://www.bbqaddicts.com/blog/recipes/sausage-recipe-smoking-fatties/)" CreationDate="2011-04-07T21:31:45.373" UserId="15" />
  <row Id="16781" PostId="13846" Text="That recipe has much too much rice vinegar, you rice will go slushy. One to two tablespoons of vinegar per cup of uncooked rice is all you need. Add the hot vinegar mix to the cooling, but still warm rice" CreationDate="2011-04-07T21:33:59.973" UserId="3203" />
  <row Id="16782" PostId="13848" Text="Does the BBQ tag refer to BBQ in just North America, or the more globally recognised activity?" CreationDate="2011-04-07T21:36:34.840" UserId="3203" />
  <row Id="16783" PostId="13848" Text="Hmmm... great questions. In this situation, I'm referring to a stand-alone smoker.&#xA;When I say &quot;standard BBQ&quot;, I'm referring to my gas grill. Perhaps I should re-phrase the question? Suggestions welcome!" CreationDate="2011-04-07T22:09:23.090" UserId="237" />
  <row Id="16784" PostId="13850" Text="Thanks for the reply! Currently, I have a Vermont Castings gas grill (similar to the 310 series, but about 10 years old).&#xA;The smoker I am interested in is the Weber Smokey Mountain cooker." CreationDate="2011-04-07T22:12:06.320" UserId="237" />
  <row Id="16785" PostId="13848" Text="What is a grill to you? A gas cooker with a metal plate (solid or mesh) on top designed for outdoor use? Is the smoker a box shaped metal lid that goes over it? maybe some pictures could help" CreationDate="2011-04-07T23:33:00.947" UserId="3203" />
  <row Id="16786" PostId="13835" Text="Parchment paper is rated for no more than certain temperatures - Reynolds, for instance is 420 degrees F. Assuming you're cooking pizzas at 500+, it would scorch badly, possibly burn." CreationDate="2011-04-08T00:55:58.677" UserId="1771" />
  <row Id="16787" PostId="13858" Score="3" Text="+1. First, daniel is right that both taste and texture will be very wrong. Second and probably more important, most fat in the quiche doesn't come from the 3-4 eggs, but from the 40% fat by weight you use in the crust. As you need saturated fat for that (unsaturated fat is liquid, almost impossible to use for a crust), its effect on blood cholesterol levels is also stronger than egg yolks. And don't forget the filling, it usually has cream, cheese or bacon." CreationDate="2011-04-08T07:57:54.210" UserId="4638" />
  <row Id="16788" PostId="13860" Score="1" Text="What are the other ingredients? My intuition says acidity or dilution of the creme fraiche are the probable culprits, and both acidity and water content are different in every batch of vegetables of the same kind. Also, oven temperature could be important." CreationDate="2011-04-08T08:57:09.707" UserId="4638" />
  <row Id="16789" PostId="13860" Text="Par boiled potatoes, brocolli, salmon, whole grain mustard" CreationDate="2011-04-08T13:28:55.057" UserId="5619" />
  <row Id="16790" PostId="13850" Score="1" Text="Liggy, I bought my WSM back in September, and I'm very pleased with it. I opted for the 18.5&quot; model, since I don't generally cook huge quantities. Check out http://tvwbb.com for some good discussion on the WSM, Weber grills, and BBQ/grilling in general." CreationDate="2011-04-08T13:34:12.217" UserId="2832" />
  <row Id="16791" PostId="13866" Score="1" Text="yeah I have always assumed that meant they were better than non-oily beans! No idea if its true though." CreationDate="2011-04-08T14:10:16.487" UserId="1675" />
  <row Id="16793" PostId="13846" Score="1" Text="Keep at it!  A prospective [itamae](http://en.wikipedia.org/wiki/Itamae) (sushi chef) spends the first 5+ years of his/her apprenticeship just practicing/learning how to make the rice!" CreationDate="2011-04-08T14:39:51.203" UserId="5600" />
  <row Id="16794" PostId="13873" Score="2" Text="If you do use a pork shoulder, I would recommend trying to get a bone-in roast.  Pork Shanks contain a good deal of collagen/gelatin  due to their bone.  You could also compensate for the lack of a bone by adding a pack of unflavored gelatin at the end of the cooking (a technique espoused by Cooks Illustrated in many recipes)." CreationDate="2011-04-08T14:43:55.273" UserId="5600" />
  <row Id="16795" PostId="13861" Text="+1 on adding some baking soda - you can try 1/2 to 1 teaspoon.  This is what I use to keep Collard Greens and Green Beans colorful. Enjoy your nopalitos." CreationDate="2011-04-08T14:51:53.303" UserId="5431" />
  <row Id="16796" PostId="13868" Score="3" Text="You're correct. Darker roasts get more surface oil. And darker roasts do usually have &quot;extra flavor&quot;, being much stronger in taste. The oil doesn't show up until a few days after roasting, and it goes away after a few weeks." CreationDate="2011-04-08T16:13:24.867" UserId="5639" />
  <row Id="16797" PostId="13868" Text="For most beans my favorite roast is just as they start expressing surface oils (pretty dark, but not burnt). Mmmmm..." CreationDate="2011-04-08T17:15:49.210" UserId="1670" />
  <row Id="16798" PostId="9334" Score="1" Text="This kinda seems like a recipe request to me.  Is there something other than bad spinach that you're trying to solve?" CreationDate="2011-04-08T18:45:41.650" UserId="1685" />
  <row Id="16800" PostId="13775" Text="Pizza dough (by eliminating the need for yeast); I would say that the fact college students typically have some watery, terrible, cheap domestic beer in the fridge, and can afford flour, but not the brainspan on yeast, is reason enough to start experimenting with cooking with beer." CreationDate="2011-04-08T19:12:56.907" UserId="15" />
  <row Id="16801" PostId="13881" Text="Do you mean Bechamel sauce here? (&quot;...you could try if you can't change the recipe to accommodate a more traditional [gratin|bechamel] liquid&quot;)" CreationDate="2011-04-08T19:35:23.540" UserId="15" />
  <row Id="16802" PostId="13881" Text="While bechamel might be a solution, it will be probably even more distanced from the original than adding yolks (and possibly flour and other dairy) to the creme fraiche. If I decided to go the roux path, I'd use the variant I described in the last paragraph, a veloute mixed into creme fraiche. I'd use either the whey from the separated creme fraiche, or a neutral vegetable stock, or try if a fish stock blends in with the salmon. This is a better taste match, but lots of work." CreationDate="2011-04-08T20:00:03.873" UserId="4638" />
  <row Id="16803" PostId="13886" Score="1" Text="It is definitely not a bechamel. In most cases, it doesn't contain oil. If it does, it isn't made into a roux, just whisked in with the rest. I haven't eaten moussaka with bechamel." CreationDate="2011-04-08T20:02:07.133" UserId="4638" />
  <row Id="16804" PostId="13888" Text="Gah, did not see the duplicate post." CreationDate="2011-04-08T20:03:16.733" UserId="5643" />
  <row Id="16805" PostId="13887" Text="Both &quot;custard&quot; and &quot;savoury custard&quot; sound like they could be used on their own. I was looking for a word for something which is specifically supposed to be made into a baked crust." CreationDate="2011-04-08T20:05:49.817" UserId="4638" />
  <row Id="16807" PostId="13887" Text="How about 'baked crust'? :) I suppose the obvious answer in that case is simply 'topping'. If I was describing it I would say 'It's a stewed meat and vegetable bake with a savoury custard topping'." CreationDate="2011-04-08T21:03:06.113" UserId="4194" />
  <row Id="16808" PostId="13887" Text="We may be branching into deep philosophy (here it is just the right time of evening), but: what is a baked crust called before it is baked?" CreationDate="2011-04-08T21:06:37.770" UserId="4638" />
  <row Id="16809" PostId="13889" Score="1" Text="I hate to do this to you on your first answer, but it is factually incorrect. Vegetable oil never contains water. If it did, it would separate visibly, as oil and water don't mix. Thus the downvote." CreationDate="2011-04-08T21:15:04.770" UserId="4638" />
  <row Id="16810" PostId="13892" Text="[Wheat berries](http://en.wikipedia.org/wiki/Wheatberry) are the whole wheat kernel. See also [this question](http://cooking.stackexchange.com/q/3906/60) about cracked wheat and wheat germ." CreationDate="2011-04-08T21:28:47.280" UserId="60" />
  <row Id="16811" PostId="13889" Score="2" Text="No worries, you are absolutely right.  My understanding of the science was incorrect." CreationDate="2011-04-08T21:44:59.313" UserId="1360" />
  <row Id="16812" PostId="13893" Text="How exactly is this distinct from a recipe request? Are you looking for something that smells like doner kebab but is somehow different? What kind of differences are acceptable?" CreationDate="2011-04-08T22:02:58.143" UserId="1672" />
  <row Id="16813" PostId="13892" Score="1" Text="Then what's the deal with &quot;white whole wheat flour&quot;, for example from [King Arthur](http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb)? They say it has &quot;100% of the nutrition&quot;." CreationDate="2011-04-08T22:05:22.727" UserId="1672" />
  <row Id="16814" PostId="13893" Text="I don't ask about recipe itself, as it takes meat, vegetables and pita (or however the bread is called). The thing which interests me here is just aroma. I've tried to prepare something like doner kebab at home and the taste was, say, close enough but there was nothing close to the aroma I know from boots at the street and I wish to know what the secret is." CreationDate="2011-04-08T22:13:41.530" UserId="5397" />
  <row Id="16815" PostId="13872" Score="1" Text="&quot;The oil you see is actually the caffeine.&quot; - Is this true? Caffeine readily dissolves in water, and pure caffeine is not an oil. I'm not a chemist, but it just seems odd to me." CreationDate="2011-04-08T22:25:55.547" UserId="5561" />
  <row Id="16816" PostId="13893" Text="Okay, but that still sounds like you're looking for a recipe for the meat. Perhaps your real question is more along the lines of &quot;how do I cook meat like this without having a rotating spit and vertical grill&quot;? Or do you think that the recipe that you used didn't have the necessary spices?" CreationDate="2011-04-08T22:34:11.240" UserId="1672" />
  <row Id="16817" PostId="13893" Text="I don't look for a recipe. I don't look for alternative way to cook the meat without vertical grill. I look for a way to reproduce aroma and I don't know whether it takes specific spices or the way the meet is cooked or whatever. I thought it was clearly stated in the question." CreationDate="2011-04-08T22:45:37.637" UserId="5397" />
  <row Id="16818" PostId="13892" Score="1" Text="Wikipedia mentions [white whole wheat flour](http://en.wikipedia.org/wiki/Whole_wheat_flour#White_whole_wheat_flour) as well, as ground from hard white spring wheat instead of red wheat. It also says that it has less gluten (about 2/3 the protein content) - but with a &quot;citation needed&quot;." CreationDate="2011-04-08T23:06:03.897" UserId="1672" />
  <row Id="16819" PostId="13891" Text="According to wikipedia, there's definitely such a thing as white wheat berries. I don't know anything about obtaining and grinding them, though!" CreationDate="2011-04-08T23:22:30.773" UserId="1672" />
  <row Id="16820" PostId="13892" Score="1" Text="@hobodave, thank you for that information. But, &quot;rice grain&quot; and &quot;maize kernel&quot; and &quot;wheat berries&quot;? Are you people deliberately creating such traps in your language for the sole purpose of watching foreigners fall into them?" CreationDate="2011-04-08T23:26:39.723" UserId="4638" />
  <row Id="16821" PostId="13892" Text="@Jefromi, I didn't know about white wheat. It also seems to be unknown on the entire German Internet, that is why I only knew of a single thing called &quot;white flour&quot;, and described it in my old answer. Thank you very much for the correction. If you feel that you can write a better answer, please do so and I will be the first to upvote you - I tried to salvage mine, but seeing that it is based on some hasty reading of the web, the quality isn't as high as I'd have liked." CreationDate="2011-04-08T23:31:34.630" UserId="4638" />
  <row Id="16822" PostId="13892" Text="I think you know a lot more than I do about the things besides the existence of white wheat - maybe someone else can do better, but I don't think I can. Glad we got it sorted out! (+1)" CreationDate="2011-04-08T23:35:46.357" UserId="1672" />
  <row Id="16823" PostId="13892" Text="@rumtscho It would be far too boring if we used the same word for everything." CreationDate="2011-04-08T23:38:39.260" UserId="5646" />
  <row Id="16824" PostId="13877" Text="Doesn't evaporation also occur below the boiling point with enough heat?" CreationDate="2011-04-09T01:36:41.280" UserId="3425" />
  <row Id="16825" PostId="13899" Text="Very true, though it does give rise to confusion between seedless jam and actual jelly (which the Americans call *jello*)." CreationDate="2011-04-09T02:14:32.710" UserId="3432" />
  <row Id="16826" PostId="13899" Text="Charlotte, see this [list of US fruit product definitions](http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca/3027#3027).  Also, I've specified that 'jelly (US)' is 'seedless jam (UK)' to make it a bit clearer ... I'm guessing that 'jelly' in the UK can be used for gelled items made from either juice or artificially flavored boxed mixes, so it's not a straight 1:1 crosswalk, from what you're describing." CreationDate="2011-04-09T03:13:44.183" UserId="67" />
  <row Id="16827" PostId="13899" Score="1" Text="Not a straight crosswalk, as you say - jelly is used to mean &quot;jello&quot;, for &quot;clear&quot; jam, and also for savory jellies eg. aspic, although these are rarely met nowadays. Jam is used where the product is not clear, except when the basis is citrus fruit, which is called orange, lemon, grapefruit or lime marmelade. Marmalade used by itself implies the use of oranges." CreationDate="2011-04-09T03:22:08.130" UserId="5649" />
  <row Id="16828" PostId="13902" Text="I have no first hand information on this, but I remember reading good articles about boiling eggs: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html and http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/. Maybe these will help." CreationDate="2011-04-09T12:26:14.727" UserId="4638" />
  <row Id="16829" PostId="13887" Text="A topping......" CreationDate="2011-04-09T12:46:19.617" UserId="4194" />
  <row Id="16830" PostId="13904" Text="So... we might be looking for an alternative way to cook the meat without the slow exposed grilling, then. I wonder what the OP tried. Slow roast in the oven?" CreationDate="2011-04-09T14:33:50.137" UserId="1672" />
  <row Id="16831" PostId="13907" Text="None of these explain the wooden mould technique or even mention it for that matter." CreationDate="2011-04-09T17:23:04.297" UserId="1725" />
  <row Id="16832" PostId="13877" Score="1" Text="For oils, should [not be an amount that you would notice](http://www.newton.dep.anl.gov/askasci/chem03/chem03025.htm)." CreationDate="2011-04-09T17:52:45.860" UserId="5656" />
  <row Id="16834" PostId="13909" Text="Closely related: [Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?](http://cooking.stackexchange.com/q/9458/41)" CreationDate="2011-04-09T20:49:51.497" UserId="41" />
  <row Id="16836" PostId="13911" Score="1" Text="While all of the explanations here seem technically correct, I think you overstate the importance of &quot;instant&quot; baking; many cupcake recipes even tell you to refrigerate the batter for up to an hour if you're making it in batches.  I know I've personally left it sitting out at room temperature for almost that long and noticed no appreciable difference.  I suppose it does depend on the recipe though." CreationDate="2011-04-09T21:31:29.743" UserId="41" />
  <row Id="16837" PostId="13907" Score="3" Text="We also [very strongly encourage](http://cooking.stackexchange.com/questions/how-to-answer) answerers to provide context for links; however relevant the links may be, it's not that helpful when somebody has to click through to get the answer (especially in 2 years when the question resurfaces and the links turn into 404s)." CreationDate="2011-04-09T21:34:56.087" UserId="41" />
  <row Id="16838" PostId="13907" Text="Ah, sorry, I didn't realise you specifically meant just the technique for using them." CreationDate="2011-04-09T21:42:46.453" UserId="4194" />
  <row Id="16839" PostId="13911" Score="1" Text="I've had it make a big difference both in American pancakes and a marble cake (the type baked in a gugelhupf pan). With the pancakes it was a single batch started immediately, and the last ones were leathery, thin, and burned. The cake was batter left to wait until the oven is free, and it turned out very bad (not completely unleavened, but didn't really cook through). So I wouldn't risk it, especially as the marble cake recipe is similar to many cupcake recipes. Also, b. soda is worse than b. powder, which is mostly double action." CreationDate="2011-04-09T22:06:23.507" UserId="4638" />
  <row Id="16840" PostId="13911" Text="Thanks all.  My oven is big enough to accommodate 3 cupcake pans at one time so that is not an issue.  I hadn't taken the time to fill the cupcake pans into consideration although I've done 24 cupcakes in the past with no problems.  I don't think that an extra 12 would be an issue.  My bigger concern was with the baking soda and salt. I thought that I read somewhere that there would be a problem tripling those. Any thoughts?" CreationDate="2011-04-09T22:27:25.920" UserId="5657" />
  <row Id="16841" PostId="13911" Score="1" Text="@Carecooks : actually, baking lots of things in the oven at once can be more of a problem -- if you crowd too much in, you don't have good circulation.  Also, having one pan above the other will cause the bottom one to cook more from underneath while the other one cooks more from the top; rotating pans means a loss of heat when you do it." CreationDate="2011-04-09T22:40:20.163" UserId="67" />
  <row Id="16842" PostId="13911" Text="@Carecooks filling 36 cups isn't enough to deflate your batter if you work quickly. But note Joe's comment, I think he's right. When I said baking it in 2 batches (18 cakes at a time), I was thinkkng that in a big oven these could fit beside each other, not on different heights." CreationDate="2011-04-09T22:54:45.977" UserId="4638" />
  <row Id="16843" PostId="13911" Text="@Carecooks: Baking soda is the leavening agent which both this answer and my answer refer to. The salt issue is largely a myth. Just don't let it sit for too long and you'll be fine - but I also agree with Joe that you need to be careful not to overcrowd your oven, and especially try not to put one tray directly below another. I've ruined a perfectly good batch of choux pastry (cream puffs) that way." CreationDate="2011-04-09T23:32:40.840" UserId="41" />
  <row Id="16844" PostId="13904" Text="I think it's more a quick grilling, as the meat is not long next to the flame, just long enough to cook the outer edge, which is then carved off.  So the meat is continuously getting that chargrilling smell going on the whole time.  Like a concentrated barbecue." CreationDate="2011-04-10T00:19:31.343" UserId="3432" />
  <row Id="16845" PostId="13911" Text="Your update has me totally lost. The reason volume measurements are a problem for scaling is that the measurements are initially imprecise *and* subject to environmental conditions, so the error is cumulative, and usually larger precisely *because* the repeated measurement is less subject to the random chance associated with smaller quantities. It's also *extremely* unlikely that individual human measuring error actually follows a Gaussian distribution; most people tend to be consistently over or under - in some cases deliberately, based on past experiences." CreationDate="2011-04-10T00:42:17.890" UserId="41" />
  <row Id="16846" PostId="13911" Score="1" Text="@Carecooks: Note the issue with the oven overcrowding is not just dependent on whether or not it fits.  As Joe says there is an air circulation problem, but there are a number of others: increased humidity levels from a larger number of cakes; many ovens operate at different temperatures at different heights deliberately, particularly if they do not have a fan; many ovens are closer towards the edges than the centre; increased time with the door open when checking to see if they are done; heat shielding and reflection by the trays (the effect varies by position, material and oven type); etc." CreationDate="2011-04-10T01:15:42.140" UserId="3432" />
  <row Id="16847" PostId="13899" Score="1" Text="(With regard to your &quot;rarely met&quot; comment on aspic) Unless you are in London (or Essex), where you have jellied eels about, and everywhere with pork pies. [Personally, I hate aspic jelly.]  Also, calves' foot jelly is/was quite a common savoury jelly, usually served to people who were unwell." CreationDate="2011-04-10T01:19:42.093" UserId="3432" />
  <row Id="16848" PostId="3987" Text="With regard to adding oil afterwards, I find butter (or even a decent flavoured substitute) gives a much nicer flavour.  Personal opinion of course." CreationDate="2011-04-10T13:04:37.540" UserId="3432" />
  <row Id="16849" PostId="8466" Text="@Jefromi: I find canned food is often nicer than most other &quot;ready-made&quot; produce.  It's been a long time since I had spam, but it's good frittered." CreationDate="2011-04-10T13:13:40.077" UserId="3432" />
  <row Id="16852" PostId="13911" Text="@Carecooks, I'd like to apologize for hijacking your question for this lengthy and somewhat abstract discussion. Me and Aaronut found out in chat that we are both expecting the same thing to happen: With a single batch and an imprecise measurement, you'll get sometimes good, sometimes bad batches. If multiplied, the recipe will result in a batch which is always just acceptable, never very good or very bad. Do whatever you want with that, we both think that it is best to measure by weight, period." CreationDate="2011-04-10T20:30:36.150" UserId="4638" />
  <row Id="16853" PostId="13855" Text="Rumtscho commented below that much of the fat in a quiche is from the crust. I often make crustless quiche -- pour the mixture into a pyrex dish, and bake until the center is solid rather than liquid, which will take well over an hour at 350 F. That way, you can control the fat content even more." CreationDate="2011-04-10T20:45:24.640" UserId="1887" />
  <row Id="16854" PostId="13862" Score="1" Text="I make crustless quiche all the time, as I mentioned in my comment above. I just bake the filling in a Pyrex dish. Works wonderfully, and keeps well too. You can also lower fat by substituting some extra whites and low-fat cheese. I wouldn't look to eliminate all the fat, but you can experiment and find what works for you." CreationDate="2011-04-10T20:47:01.923" UserId="1887" />
  <row Id="16855" PostId="13905" Score="1" Text="Frittatas aren't the same as quiche -- they are essentially baked scrambled eggs with fillings. Quiche involves mixing milk or cream into the eggs to get more of a custard-type taste and mouth-feel." CreationDate="2011-04-10T20:48:39.177" UserId="1887" />
  <row Id="16856" PostId="13848" Text="Note -- you can do high-temperature smoking in any standard grill. In a gas grill, you simply need to be able to turn off half of the flames and place the wet wood on that side. Leave the cover closed as much as you can while you cook -- the smoke will flavor the meat. So the real question would be about lower-temperature smoking, as mentioned below by Sean Hart." CreationDate="2011-04-10T20:51:29.237" UserId="1887" />
  <row Id="16857" PostId="13850" Score="1" Text="Note: my father has been making smoked turkey in his Weber kettle grill for years. He piles the charcoal on one side of the grill, and puts the wet wood (wrapped in aluminum foil with lots of holes) on the other side. Then he leaves the cover on as much as possible while the turkey cooks. Quite yummy, but VERY different from long, slow, lower temperature smoking." CreationDate="2011-04-10T20:53:52.200" UserId="1887" />
  <row Id="16858" PostId="13844" Score="2" Text="The parsley may also help with breath, as it is a traditional breath freshener." CreationDate="2011-04-10T20:55:39.123" UserId="1887" />
  <row Id="16859" PostId="13839" Text="Oily fish (such as salmon) will be MUCH more forgiving of slight overcooking than a very lean fish such as tilapia. If you're using white fish, check it more often, and remove it from the oven as soon as it's fully firm. If you don't intend to serve it immediately (as in it's going to be 10 minutes before you actually eat it), you can even remove it a bit before it's fully cooked and let the residual heat finish the cooking in the center." CreationDate="2011-04-10T21:02:36.920" UserId="1887" />
  <row Id="16861" PostId="13844" Text="@Martha, you are correct, as @KimbaF mentioned above (I forgot to add that part when I was writing it)!" CreationDate="2011-04-10T22:58:06.350" UserId="5600" />
  <row Id="16862" PostId="13937" Text="hmm... i've made crystalline sugar (brings back memories!), but it's the wrong consistency." CreationDate="2011-04-11T00:59:12.613" UserId="5668" />
  <row Id="16863" PostId="10854" Text="@TFD- saturated fat doesn't usually have pesticides in it." CreationDate="2011-04-11T02:26:39.743" UserId="2001" />
  <row Id="16864" PostId="13890" Text="Why is a smooth mortar preferable?  Wouldn't a more coarse surface aid in grinding?" CreationDate="2011-04-11T03:28:02.810" UserId="5600" />
  <row Id="16866" PostId="13945" Score="2" Text="This was answered well very recently: http://cooking.stackexchange.com/questions/13167/how-to-make-a-cake-lift-equally" CreationDate="2011-04-11T07:23:50.123" UserId="4194" />
  <row Id="16867" PostId="13741" Text="I cooked it low and slow with water and red wine. But... some cuts were tough and others were tender." CreationDate="2011-04-11T07:38:33.967" UserId="641" />
  <row Id="16868" PostId="13738" Text="See my reply below." CreationDate="2011-04-11T07:38:51.360" UserId="641" />
  <row Id="16869" PostId="13883" Text="In my opinion, quality starts decaying significantly after one day, especially the coriander aroma dissapears. I am wondering when the curry becomes inedible, not when quality begins to degrade?" CreationDate="2011-04-11T08:55:25.083" UserId="5621" />
  <row Id="16870" PostId="13890" Text="@ESultanik As I understand it, the point of using a mortar is that you don't want damage to the cells, you want your organic matter to break up along the cell borders (else you should use a system with a blade, like a blender). The best way to achieve that is to apply even force on a group of cells. Sharp edges of irregularities would crush cells instead. Also, coarse is harder to clean, and residues of the usually aromatic things put in a mortar will contaminate the next batch of (different) things to grind. Third, you can get finer particles with smooth, if somebody has the patience." CreationDate="2011-04-11T09:03:04.343" UserId="4638" />
  <row Id="16871" PostId="13161" Text="Sorry about the delay... your question was hiding." CreationDate="2011-04-11T11:51:22.080" UserId="4127" />
  <row Id="16872" PostId="13161" Text="The main effect of the pressure is not to prevent the water from boiling, but to raise the temperature at which it boils." CreationDate="2011-04-11T12:20:15.750" UserId="4127" />
  <row Id="16873" PostId="13850" Text="Martha- I do a similar thing with turkey. I opt for the kettle over my smoker, as I don't much care for turkey roasted at too low a temperature -- it makes the skin all gross and nasty. The only difference is I use a couple of dry wood chunks instead of wet wood." CreationDate="2011-04-11T13:54:45.160" UserId="2832" />
  <row Id="16874" PostId="13937" Text="I don't know about maple sugar, but if it is anything like normal crystallization, you need very fine temperature control in order to get the exact consistency you want (remember, both fondant and bonbons are just crystallized sugar, they only differ in the crystallization temperature and maybe the speed of cooling)." CreationDate="2011-04-11T14:13:37.850" UserId="4638" />
  <row Id="16875" PostId="13890" Text="That is interesting; I hadn't heard the cell damage argument before, but it does make sense.  I wonder: Does it mostly apply to delicate, vegetal matter (*e.g.*, when making a pesto), or does the cell damage argument also apply to spice grinding?" CreationDate="2011-04-11T14:20:56.863" UserId="5600" />
  <row Id="16876" PostId="6076" Text="What a great idea, will definitely try." CreationDate="2011-04-11T14:45:06.030" UserId="2584" />
  <row Id="16877" PostId="13955" Score="3" Text="It's not a matter of safety but of quality. As long as the meat never thaws it will stay safe forever. If it is exposed to air then it will become dehydrated or develop off flavors over time." CreationDate="2011-04-11T16:42:13.347" UserId="2001" />
  <row Id="16878" PostId="1624" Text="Zest freezes well. A jar prepared from the skins of 3 or four oranges, or limes, will last months in the freezer, without losing flavor." CreationDate="2011-04-11T17:13:20.077" UserId="5455" />
  <row Id="16879" PostId="13955" Text="Off-color might just be freezer burn, which again is not a safety issue, only quality. Even the often paranoid [FDA says this](http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp) (see in particular &quot;is frozen food safe&quot; and &quot;freezer burn&quot;). There is also a table at the bottom giving the length of time you can expect good quality." CreationDate="2011-04-11T17:18:18.510" UserId="1672" />
  <row Id="16880" PostId="13937" Text="sibbaldiopsis, sorry: I'd suggest grinding the crystals after, and adding a very tiny amount of maple syrup for moisture (in much the same way molasses is added to brown sugar)." CreationDate="2011-04-11T18:10:39.187" />
  <row Id="16881" PostId="13890" Text="@ESultanik, it is important for chilles, because they thicken chillis through starch. If the starch granules get out of the cells, you don't get a thickened liquid, you get goo. For spices, it depends. Crushing releases the aromatic essential oils. You usually want to keep them in the cells as long as possible. But if you are going to use the spice immediately, breaking them up first may be better, because the eater doesn't have to chew through the small particles to release the aroma. But for that purpose, a grinder is better than a coarse mortar." CreationDate="2011-04-11T18:48:10.683" UserId="4638" />
  <row Id="16882" PostId="6574" Text="As a kid we used to eat corn straight out of the freezer on hot days, and I have always wondered whether that was good or not." CreationDate="2011-04-11T19:28:12.780" UserId="1675" />
  <row Id="16883" PostId="13952" Text="Good idea, I'll definitely try eliminating the soy sauce next time.  If nothing else it'd make it a lot easier to dry." CreationDate="2011-04-11T19:38:34.250" UserId="722" />
  <row Id="16884" PostId="13945" Text="I would just suggest that the previous question have its title modified as it is not really searchable as-is (which is why I ended up asking it again - because I couldn't find it in a search before asking)." CreationDate="2011-04-11T20:45:29.733" UserId="123" />
  <row Id="16885" PostId="13953" Text="You may check out the answers here as it is very similar.  http://cooking.stackexchange.com/questions/11209/how-long-can-you-freeze-raw-chicken-before-it-seriously-affects-its-taste/11213#11213" CreationDate="2011-04-11T20:45:32.667" UserId="4343" />
  <row Id="16886" PostId="13954" Text="Shrimp freezes very well, lasts years and is still good for soup or stir-fry. The trick is an air tight container or vacuum bag" CreationDate="2011-04-11T21:30:41.170" UserId="3203" />
  <row Id="16887" PostId="10498" Text="Y right - pure Arabica is better, but the Italians insist on cheapening the mix with robusta. I used to buy my espresso from a French artisan torrefacteur, and what he made was THE BEST, shame he retired. He used Ethiopian mocha instead of robusta types and sold it to the Italians ..." CreationDate="2011-04-11T21:32:38.373" UserId="5649" />
  <row Id="16888" PostId="13167" Text="I you have two pans make two thin cakes. Cut some of the dome off with a bread knife. Either way Leave some on 'cause a dome screams lovingly home made, while perfectly flat says factory made and boring! Try a thicker icing?" CreationDate="2011-04-11T21:39:46.943" UserId="3203" />
  <row Id="16889" PostId="13167" Text="@TFD: how long do you bake them, instead of one big cake? 2/3 of the normal time? Same temperature?" CreationDate="2011-04-11T22:39:29.663" UserId="4580" />
  <row Id="16890" PostId="13942" Text="Ack, doesn't seem like such a good deal now. Wonder if I can get my money back." CreationDate="2011-04-11T22:48:55.300" UserId="318" />
  <row Id="16891" PostId="13962" Score="3" Text="I agree that modern bacon isn't the same as the properly cured homemade one. But I happen to have a package of bacon in the fridge, and it lists &quot;Pork, salt, nitrites, conservants, smoke&quot;. As everything besides the pork on this list has antibacterial properties, I consider eating it from the package safe, even though it has not been put through a traditional drying process like parma/schwarzwald. When stored in the fridge, it is just much closer in safety to them than to raw meat. The final judgement should be left to the eater, as it is his health which is at stake." CreationDate="2011-04-11T23:46:20.140" UserId="4638" />
  <row Id="16892" PostId="13959" Score="5" Text="It's safe to eat raw bacon? And to think, I've wasted so much time cooking it!" CreationDate="2011-04-12T00:15:08.310" UserId="5680" />
  <row Id="16893" PostId="13972" Text="I don't know...The colonies of *Lactobacillus delbrueckii subsp. bulgaricus* will probably cause the dairy bits to get all semi-solid and taste delicious with fruit." CreationDate="2011-04-12T02:45:22.350" UserId="218" />
  <row Id="16894" PostId="13969" Text="I believe the linked question answers this pretty effectively.  Generally the answer is yes, it's still safe if it's not showing obvious signs of going off." CreationDate="2011-04-12T02:45:23.477" UserId="41" />
  <row Id="16895" PostId="13971" Text="Welcome to the site Miranda. Unfortunately recipe requests are not appropriate topics here. This is noted in our [FAQ](http://seasonedadvice.com/faq). We also have [guidelines](http://meta.cooking.stackexchange.com/q/728/60) for what types of recipe questions are appropriate here." CreationDate="2011-04-12T02:56:07.203" UserId="60" />
  <row Id="16896" PostId="13973" Score="1" Text="I've been waiting for this question for ages :D. I'm a chocolate lover like you would not believe." CreationDate="2011-04-12T03:57:12.503" UserId="60" />
  <row Id="16897" PostId="13959" Score="2" Text="Raw meat is supposedly significantly less digestible than cooked, one of the primary reasons for cooking food in general in the first place." CreationDate="2011-04-12T06:12:17.867" UserId="3432" />
  <row Id="16898" PostId="13959" Text="I can't remember what we used to do back then.. it was just so long ago." CreationDate="2011-04-12T07:24:20.883" UserId="3627" />
  <row Id="16899" PostId="13978" Score="4" Text="As a fellow chocolate lover, I love your answer. Two points to add: First, there is definitely an ingredient which identifies cocoa as Dutch processed - the alkalizing agent. At least in Europe, it is always listed on the package (could be a legal obligation). I'll tell you the exact name when I can take a look at it. Second, the paragraph on the superior taste of Dutched cocoa is a bit subjective - I prefer the natural cocoa because of its stronger taste. Best to compare them side-by-side to form your own opinion." CreationDate="2011-04-12T09:37:36.573" UserId="4638" />
  <row Id="16900" PostId="10352" Text="&quot;airtight&quot; bottles and gas production indicate anaerobic bacteria, which are *not* Good Eats. Of course, &quot;airtight&quot; may not actually exclude much oxygen, particularly if you open the bottle frequently." CreationDate="2011-04-12T13:16:53.037" UserId="671" />
  <row Id="16901" PostId="13965" Text="+1 for the idea to reboil. Based on what I learned while helping a friend with his annual boil, it sounds like the producer did not take the syrup to the correct gravity." CreationDate="2011-04-12T13:18:04.797" UserId="671" />
  <row Id="16902" PostId="13946" Text="Dude, are you from ASTHM?" CreationDate="2011-04-12T13:46:30.127" UserId="3806" />
  <row Id="16904" PostId="13988" Text="Once preserved, they tend to end up in salty lemonade. The rinds are softened but still retain their original texture. They're certainly not dried." CreationDate="2011-04-12T14:41:47.177" UserId="1259" />
  <row Id="16905" PostId="13988" Text="@Yoss for that application I'm sure Sulphured is not ideal. Sulphured stuff is semi-dried more toward the totally dried end of the spectrum; so unless you just like chewy bits in your lemonade... XP For other applications, a soak and a quick run through a coffee grinder can get them usable again along the lines of sun-dried tomatoes" CreationDate="2011-04-12T14:46:59.780" UserId="15" />
  <row Id="16906" PostId="13978" Score="1" Text="+1 FOR alkalization - DARKER chocolate tends to be &quot;dutch process&quot;" CreationDate="2011-04-12T15:05:37.077" UserId="2041" />
  <row Id="16907" PostId="6196" Text="Off the topic a bit, but if you take old yogert, mix it with &quot;moss&quot; and a small amount of soil in a blender and smear it on rocks you can start the moss growing on the rocks that way." CreationDate="2011-04-12T15:11:33.950" UserId="2041" />
  <row Id="16908" PostId="13966" Text="Oops, did I write Thai? I'd give you plus one but I don't have enough reputation... thanks for the seasoning tip!" CreationDate="2011-04-12T15:12:32.187" UserId="5607" />
  <row Id="16909" PostId="13843" Text="Should I keep the heat on high the entire time? 4 packets on I still find myself _slightly_ overcooking them, would turning the heat down to medium help?" CreationDate="2011-04-12T15:15:37.240" UserId="5607" />
  <row Id="16910" PostId="13973" Text="@hobodave - Wow, I guess so!" CreationDate="2011-04-12T15:52:31.507" UserId="1685" />
  <row Id="16911" PostId="13962" Score="3" Text="This also depends on the bacon. Benton's Bacon for instance is shipped unrefrigerated with a note that it's perfectly safe to keep at room temperature because it is properly cured and vacuum packed." CreationDate="2011-04-12T16:01:35.230" UserId="1259" />
  <row Id="16913" PostId="13973" Text="Incidentally, Hershey's cocoa powder used to be dutch process. They have switched to a mix of dutch processed and non, which makes them unsuitable for recipes that prefer the former." CreationDate="2011-04-12T16:29:11.357" UserId="1887" />
  <row Id="16914" PostId="13843" Text="I've never tried that actually. I believe the trick is taking them out *just* before they are done, since they will continue to cook with the residual heat." CreationDate="2011-04-12T16:36:24.503" UserId="5594" />
  <row Id="16915" PostId="13850" Text="@Martha just had ribs Sunday where a friend did the same thing with a 10-Gal Chargriller; one half smoking charcoal, racks on the other and they came out great. As for the WSM you can mod the Weber Smokey Joe's (about $36 on Amazon) [to be decent smokers](http://www.bbq-brethren.com/forum/showpost.php?s=e1490376b219b2097b14eb7d00244c5c&amp;p=1112920&amp;postcount=14). So $36 **plus** the skills and mats for the modification QQ" CreationDate="2011-04-12T16:41:18.010" UserId="15" />
  <row Id="16917" PostId="13995" Score="1" Text="Interesting idea. Definitely worth trying. However, preserved lemons are decidedly wet, not dry. Because you put whole, quartered lemon in, there's plenty of fluid, even with all the salt. So the end product doesn't become dry." CreationDate="2011-04-12T17:27:26.643" UserId="1259" />
  <row Id="16918" PostId="12535" Text="After a bout with the flu and a sick puppy as well, I've finally rendered everything once (I plan to double or triple render some of it to lessen the beef smell).  I have many pictures to sort and post and will post my findings very soon!" CreationDate="2011-04-12T17:30:48.117" UserId="1236" />
  <row Id="16919" PostId="12532" Text="After a bout with the flu and a sick puppy as well, I've finally rendered everything once (I plan to double or triple render some of it to lessen the beef smell).  I have many pictures to sort and post and will post my findings very soon!" CreationDate="2011-04-12T17:31:22.343" UserId="1236" />
  <row Id="16920" PostId="13077" Text="@Chris, my pleasure - I highly recommend reading Darin's answer on [this question](http://cooking.stackexchange.com/q/5815/) which, combined with the houseboateats.com link in this comment thread, taught me a lot about properly using my stainless steel.  Good luck!" CreationDate="2011-04-12T17:37:19.467" UserId="1236" />
  <row Id="16921" PostId="2079" Text="Providing the recipe that you used would also be helpful, Abe." CreationDate="2011-04-12T17:45:24.547" UserId="1259" />
  <row Id="16922" PostId="13985" Text="Is it fondant icing you made yourself and then rolled out, or is it pre-bought?" CreationDate="2011-04-12T18:27:07.083" UserId="5162" />
  <row Id="16923" PostId="13997" Text="Thanks @daniel, I knew there was a reason cooking twine was special; melted nylon does not sound appetizing!  I guess there is no way to &quot;en masse&quot; flip these things, I've basically (through trial and error) been doing what you said, just kind of twisting the ends once I realized rolling and flipping didn't work.  I haven't tried the bundle method for the reason you said - I want them all to char, not just the outside of the bundle.  I'm making them again tonight, so I'll see if maybe I just need to practice and get faster :)" CreationDate="2011-04-12T18:58:38.570" UserId="1236" />
  <row Id="16924" PostId="14000" Text="Great suggestion - I do have a vegetable/fish grilling tray that has a top and bottom which you press together with the food between (so it can be flipped), but due to its poor design it's very tall - so when I flip it, the food is very, very far from the flame.  If I had a properly designed (read: very thin) one this might be the best method for large batches.  I may have to purchase one similar to the one you linked to so I can use daniel's turning method, but still not have to worry about any slipping into the grate." CreationDate="2011-04-12T19:01:52.183" UserId="1236" />
  <row Id="16925" PostId="10498" Text="@Charlotte Farley:  I read Antony Wild's **Coffee: A Dark History** (2005) a few years ago and enjoyed its sweeping narrative.  Some have criticized its fact checking in places, but the discussion of the Italian invention of espresso and 20th century marketing was engaging." CreationDate="2011-04-12T19:02:52.013" UserId="3984" />
  <row Id="16926" PostId="14001" Text="Good point on the prep work/time, which is very important to me.  I'm coming to realize it's just a matter of having the wrong tools for the job - my grill basket looks [like this](http://www.distinctive-decor.com/charcoal-companion-non-stick-rectangle-basket.html) and I can't use it because of how tall it is, when I flip it the other side isn't close enough to my propane flame.  The one you and EmJ linked to look much more like what I should be using and will probably solve my problem - thank you!" CreationDate="2011-04-12T19:07:24.080" UserId="1236" />
  <row Id="16927" PostId="13995" Text="In that case, I assume the salt assists in their preservation less by drying them out (although that must happen to some extent) than by making their juice so saline that microbial growth becomes extremely unlikely.&#xA;&#xA;If so, then since aqueous chemical processes tend to happen faster when warmer, you may find that refrigerating the lemons (which also, incidentally, will tend to dehydrate them) actually slows the process, and that using a low temperature oven (e.g. a dehydrator with low airflow), helps the salt to dissolve into, and to saturate, the juice faster." CreationDate="2011-04-12T19:07:50.240" UserId="5693" />
  <row Id="16928" PostId="14003" Score="5" Text="The noodles themselves can go by a [number of names](http://en.wikipedia.org/wiki/Shahe_fen), including shahe/ho/hor fun/fen and kway teow." CreationDate="2011-04-12T20:02:43.060" UserId="5600" />
  <row Id="16929" PostId="4708" Text="Please do not edit previous questions in a way that they no longer make sense. I have rolled back your changes." CreationDate="2011-04-12T20:04:58.770" UserId="1259" />
  <row Id="16930" PostId="6574" Text="When I first read the title of this question, I assumed you were talking about eating the raw ingredients to the [corn-shaped candy](http://en.wikipedia.org/wiki/Candy_corn) that is popular in the US during Halloween!" CreationDate="2011-04-12T20:09:05.110" UserId="5600" />
  <row Id="16931" PostId="6574" Text="I'm a little confused by the title, but I don't know much about corn varieties.  I know candy corn as [this sweet confection](http://www.reagantales.com/wp-content/uploads/2009/09/candycorn1.jpg); is there a variety of corn that is grown that's commonly referred to as candy corn?" CreationDate="2011-04-12T20:10:52.520" UserId="1236" />
  <row Id="16932" PostId="13911" Text="I've decided to make two batches but one last question on this topic.  Will a convection oven offset the issue of staggering the cupcakes? And hijacking my own questions, whose set of weight measurements do you use?  I only recently discovered that there is no standard weight for a cup of flour. I've always used the equivalents given by Salter my scale manufacturer. I then noticed that King Arthur's website had a different equivalent and that some of the cookbooks that I have use something else. Salter gives different weights for different types of flour. Just curious." CreationDate="2011-04-12T20:18:11.067" UserId="5657" />
  <row Id="16933" PostId="13962" Score="1" Text="There are also two major types of sausage: *fresh* and *preserved* (*i.e.*, cured, dried, and/or smoked).  The former (*e.g.*, breakfast sausage) are basically raw ground meat.  The latter (*e.g.*, salami) are generally safe to eat without further cooking.  You know people that eat *fresh* sausage‽" CreationDate="2011-04-12T20:29:38.673" UserId="5600" />
  <row Id="16934" PostId="14001" Text="I picked up a smaller, nonstick vegetable grilling pan pretty cheaply at Lowe's, Home Depot, or Bed Bath &amp; Beyond (can't remember which - one of the big box stores). I think it was only 10 bucks, and is about 9&quot; in diameter. It also has a removable handle, which is handy for me, as I put it in my kettle grill, and I don't want to waste the space displaced by the handle. If I were at home I'd post a pic." CreationDate="2011-04-12T20:30:04.250" UserId="2832" />
  <row Id="16935" PostId="13911" Text="1 of 2: I don't have enough data to answer about the overcrowded convection oven. The question about the conversion is complicated. Your goal is to use exactly the same amount of flour as the recipe's author used. So if the recipe book lists a conversion scale, use that one. If your recipe source doesn't give a conversion equivalent, you can't choose a &quot;right&quot; one, because you don't know if the author didn't choose a &quot;wrong&quot; one. Two criteria you could use is to either go for the most common one (if there is a cookbook half of American households have, try looking it up there, from what ..." CreationDate="2011-04-12T20:34:13.253" UserId="4638" />
  <row Id="16936" PostId="13911" Text="2 of 2: I've heard, Julia Child seems like a good choice if she lists equivalents), because this raises your chance of using what the author used, or go for convenience - as you're likely to be somewhat off the mark with any conversion, you can spare yourself the work and use the conversion built-in in your scale, if there is one. Don't use an equivalent printed on a measuring cup, this is influenced by how much the flour is packed. The differences between the equivalent systems shouldn't be too big; your recipe may not be perfect with the wrong one, but probably it will be decent." CreationDate="2011-04-12T20:40:19.847" UserId="4638" />
  <row Id="16937" PostId="13998" Score="3" Text="@Daniel, I usually admire your answers. However, this time I don't agree. Good chefs have been known to fall for kitchen myths. When Kenji from Serious eats gathers his data in his usual methodical way and presents them clearly, I see this as reason enough to dispute any &quot;This is how we professional chefs do it&quot; statements. When he takes the time to compare a steak salted for 20 minutes and a steak salted for 40 minutes and got clear results that 40 minutes is better, I believe him." CreationDate="2011-04-12T21:47:41.660" UserId="4638" />
  <row Id="16938" PostId="14006" Score="3" Text="+1 for a fascinating question.  I live in the US, and was never exposed to the white variety of asparagus until I traveled to Europe.  (Not that I ever sought asparagus out; I loathe the taste.)  I've since noticed the white variety in a few specialty shops, but no one goes crazy over it as you describe.  And the common green variety is just treated like any other vegetable." CreationDate="2011-04-12T22:39:29.587" UserId="4980" />
  <row Id="16939" PostId="13911" Text="@rumtscho - Thanks, I was really just curious. I find the Salter measurements work well for me although you're right that you never know what the recipe writer used. I once saw a picture of 40 cakes that were made from the exact same recipe by different cooks.  None of them looked alike. Different cooks used different measurements, pans, oven temps, etc. But probably most of them tasted great. Thanks for all of your help." CreationDate="2011-04-12T23:33:10.743" UserId="5657" />
  <row Id="16940" PostId="13998" Text="I guess you haven't read Ad Hoc At Home. Keller delves into a lot of why they do what they do, and it's all backed up by extensive research in the kitchens at the Luandry, Per Se, and Ad Hoc." CreationDate="2011-04-12T23:41:17.027" />
  <row Id="16941" PostId="10352" Text="/@kdgregory: the point behind airtight storage of syrup  makes sense when it is bottled: namely finished syrup is at 219 F at sea level, so the hot syrup helps to keep the bottle sterile. (w/ home bottling you're supposed to put the bottle on its side for a few minutes after sealing so that the top of the bottle gets heated up) After it's been opened, the bacteria can get a start, if the sugar content is low enough. If you buy in bulk (are you talking 1 gallon qtys?), I'd seriously consider rebottling in smaller canning jars: minimize the amount of syrup you have &quot;open&quot; at a time." CreationDate="2011-04-12T23:43:35.133" UserId="5668" />
  <row Id="16942" PostId="13985" Text="Its pre-brought fondant." CreationDate="2011-04-13T00:09:23.220" UserId="5691" />
  <row Id="16943" PostId="4708" Text="@yossarian isn't JustnBeaver just a robot?" CreationDate="2011-04-13T02:23:52.133" UserId="3203" />
  <row Id="16944" PostId="13978" Score="2" Text="As rumtscho pointed out, in Europe, Acidity regulator E501 (potassium carbonate) will appear in the ingredient list of your cocoa, probably with a short explanation that it was used during manufacture." CreationDate="2011-04-13T03:03:25.453" UserId="1549" />
  <row Id="16945" PostId="14008" Score="3" Text="I would upvote this ten times if I could. Especially important (apart from the health risks) is the pectin gelling temperature." CreationDate="2011-04-13T04:00:22.570" />
  <row Id="16946" PostId="14006" Text="In the last month I've seen white Asparagus in Wholefoods and Shaws in Massachusetts and Wholefoods in NYC, so I would say it's not that obscure." CreationDate="2011-04-13T09:37:22.473" UserId="2763" />
  <row Id="16947" PostId="13998" Text="No, haven't read it. Does he mention that he did experiments specifically with seasoning time? Because I have seen how renowned professors do their research, they focus on the questions for which they have time and interest, and for everything else rely on an authority (which is their case is peer-reviewed publications, in Keller's probably not). This is not a bad thing, and I would rely on somebody like Keller - until somebody publishes conflicting empirical data, like in this case." CreationDate="2011-04-13T10:08:10.960" UserId="4638" />
  <row Id="16948" PostId="14006" Text="Actually, in a town I lived in they have an Asparagus Festival every year." CreationDate="2011-04-13T10:38:03.237" UserId="3478" />
  <row Id="16949" PostId="14006" Text="Wikipedia's article on Asparagus has a section devoted just to it's popularity in Germany and the Low Countries, so it does appear to be a thing specific to that area. That's not to say it's not popular elsewhere, but I don't think people go _kranken_ for it like they appear to in Deutschland! I like it simply pan fried with cherry tomatoes, rosemary and a couple of smacked garlic gloves." CreationDate="2011-04-13T11:06:39.670" UserId="4194" />
  <row Id="16950" PostId="14006" Score="1" Text="“In Germany, everybody knows …” – well, I for one didn’t. What about truffles (perhaps not really a vegetable)? Then again, I’ve never particularly liked white asparagus." CreationDate="2011-04-13T12:32:22.817" UserId="1297" />
  <row Id="16952" PostId="14006" Text="I am German. And I like asparagus, but I wouldn't consider it as the &quot;king&quot; of vegetables. I fact I think the green variety is more healthy, and I know a lot of people who prefer that one." CreationDate="2011-04-13T13:00:00.877" UserId="5706" />
  <row Id="16953" PostId="14006" Text="@Konrad Rudolph, I updated the question with an example of how the press treats asparagus. That's the tone of all articles I've read about it (and I feel that it is more often in the spotlight than other vegetables, but don't have hard numbers on that)." CreationDate="2011-04-13T13:01:44.633" UserId="4638" />
  <row Id="16954" PostId="14013" Score="1" Text="It's also a good idea to have a stout bowl of cold water on hand. You can then carefully dip the pan in the water, being extremely aware of steam, to help arrest the cooking process and prevent the caramel from going 'to far'." CreationDate="2011-04-13T13:16:46.047" UserId="4194" />
  <row Id="16955" PostId="14013" Text="@ElendilTheTall, this is very good for the candy and very bad for the pan. I guess it is a matter of which matters to you more." CreationDate="2011-04-13T13:31:04.713" UserId="4638" />
  <row Id="16956" PostId="14008" Text="Per Douglas Baldwin, &quot;a 6D reduction in non-proteolytic C. botulinum requires 520 minutes (8 hours 40 minutes) at 167°F (75°C), 75 minutes at 176°F (80°C), or 25 minutes at 185°F (85°C)&quot; so I disagree with point one. Like with many other safety temperatures, boiling is recommended because it's instant death and doesn't require precision. Sous Vide allows a level of precision that lets you use much lower temperatures than traditional &quot;safe&quot; metrics." CreationDate="2011-04-13T13:48:07.763" UserId="1259" />
  <row Id="16957" PostId="14008" Text="Also, wrt 3, the pectin may need boiling to set, but that doesn't require that it boils for the whole time (assuming you're adding pectin rather than using the fruit's natural pectin). Bringing to a boil and then finishing sous vide would decrease the total amount of cooking you are doing and still allow the pectin to set." CreationDate="2011-04-13T13:50:40.167" UserId="1259" />
  <row Id="16958" PostId="14008" Score="2" Text="Hmmmm, actually, I retract the information from Douglas Baldwin. That's only relevant if you're consuming the food quickly as the spores can survive these temperatures and become active again after canning." CreationDate="2011-04-13T14:02:54.870" UserId="1259" />
  <row Id="16959" PostId="14008" Text="@yossarian- I agree with you. It seems for high acid jam you could boil for a little while to set the pectin (possibly separate from the fruit), seal in a vacuum pouch and pasteurize. Is it possible to test this approach for safety without a lab or electron microscope?" CreationDate="2011-04-13T14:42:18.280" UserId="2001" />
  <row Id="16960" PostId="14013" Text="@rumscho, why is it bad for the pan?" CreationDate="2011-04-13T16:41:52.597" UserId="5162" />
  <row Id="16961" PostId="4710" Text="If you did use tinfoil you might find and residual dishwasher chemicals would react with it. I think the zip lock bag suggestion or tinfoil then a zip lock sounds a lot safer." CreationDate="2011-04-13T16:55:55.507" UserId="2391" />
  <row Id="16962" PostId="14013" Text="@nixy, metal expands when hot and shrinks when cold. When this happens too quickly, it causes metal fatigue. Imagine the atoms suddenly crowding each other when shrinking. Worse, it doesn't happen evenly (think hotspots) so it can cause invisibly small cracks. The big temp. gradient through the pan thickness isn't good either, and the situation worsens with sandwiched bottoms, because their layers shrink at different rates. I have even read that a hot iron pan immersed in cold water can crack in your hand, but never seen hard evidence for that last claim." CreationDate="2011-04-13T17:39:08.497" UserId="4638" />
  <row Id="16963" PostId="14019" Text="You are likely completely safe, however, the way in which you cooked the steak could affect food safety.  How did you cook the steak?" CreationDate="2011-04-13T20:48:50.733" UserId="5600" />
  <row Id="16964" PostId="14017" Text="wikihow is not a good source or information. They are scrapped (usually via slave wages) answers" CreationDate="2011-04-13T21:47:06.010" UserId="3203" />
  <row Id="16966" PostId="14023" Text="See also: http://cooking.stackexchange.com/q/4018/60" CreationDate="2011-04-13T22:20:46.543" UserId="60" />
  <row Id="16967" PostId="14019" Text="See also: http://cooking.stackexchange.com/q/3472/60 and http://cooking.stackexchange.com/q/12992/60" CreationDate="2011-04-13T22:22:58.803" UserId="60" />
  <row Id="16968" PostId="14013" Text="@rumtscho At 160°C steel is just going to have a mild tempering effect when cooled suddenly. It would take a much higher temperature of a large number of repetitions to make it brittle. A good pan should survive cold water as this is often part of cooking processes e.g. de-glazing" CreationDate="2011-04-13T22:23:26.353" UserId="3203" />
  <row Id="16969" PostId="14023" Score="1" Text="I'm not so certain this is a duplicate -- I've heard of some farmers markets selling hard-frozen meat, and it'd be good to know if it's safe to re-freeze, and what sort of time frame we have to transport it before we need to worry.  (vs. dealing with meat that's only at fridge temperatures)" CreationDate="2011-04-14T01:40:13.537" UserId="67" />
  <row Id="16970" PostId="14013" Text="@TFD grandma married in 1957 and still uses the pots she got then. So I think that it is reasonable to expect &quot;a large number of repetitions&quot; over a pot's lifetime. Also, not every material is as forgiving as steel. And the problem is not so much of a pan spectacularly falling apart (this was an illustration to remind that thermal shock is indeed damaging), as of subtle changes in the microscopic structure which change the metal's properties over (long) time. As they are unlikely to happen evenly, the pan will eventually develop hot spots." CreationDate="2011-04-14T09:22:55.873" UserId="4638" />
  <row Id="16971" PostId="14028" Text="Just saw TFD's answer. @Mien, please clarify if &quot;on top&quot; means on the shell, under the fruit, to prevent soaking of the shell, or on the fruit, to prevent dessication and, with fresh fruit, wilting and browning? I covered the second case. TFD assumed the first and is correct that in this case jams (I think apricot is the traditional choice) work better than gelatine, which may soak your shell before it has congealed." CreationDate="2011-04-14T11:15:26.817" UserId="4638" />
  <row Id="16972" PostId="14028" Text="I edited a bit. I really meant on top of all." CreationDate="2011-04-14T11:18:47.050" UserId="4580" />
  <row Id="16973" PostId="14028" Text="OK, then all the professional cakes and pies I've eaten use either gelatin (maybe less than in a panna cotta to make it softer) or starch thickened liquid. I haven't eaten ones with clear jam, but it could function if you have a viscous sticky one, petmez-like. Gelled jam will make clumps. You could find premade sachets of thickener in the store (the German word for them is Tortenguss), but all they contain is starch, dextrose and maybe some E numbers for stabilizers and acidity correction." CreationDate="2011-04-14T11:24:31.400" UserId="4638" />
  <row Id="16975" PostId="14036" Score="2" Text="Paper towel will also work in a pinch. Don't hang it obviously. We put it in a colander." CreationDate="2011-04-14T12:31:01.747" UserId="1259" />
  <row Id="16976" PostId="14013" Text="@rumtscho I have a basic cheap steel pan that has been de-glazed  thousands of times, if anything it is better than it was when new.  We are only talking 160°C, you need to get to 500°C to cause brittle tempering" CreationDate="2011-04-14T12:51:54.313" UserId="3203" />
  <row Id="16977" PostId="9900" Text="@Fábio 'Herbs' as in the whole woody plant. as in whole Lavender etc, which burns slowly and smoky" CreationDate="2011-04-14T12:57:09.143" UserId="3203" />
  <row Id="16978" PostId="10735" Text="@Sobachatina My Russian side of the family often (but not always) use kidney beans in borsch." CreationDate="2011-04-14T13:00:01.167" UserId="5600" />
  <row Id="16979" PostId="10735" Score="2" Text="My suggestion isn't strictly &quot;Russian&quot;, but if you wanted to make your Chili more &quot;Soviet Bloc&quot; you could try using [adjika](http://en.wikipedia.org/wiki/Adjika) instead of the peppers, garlic, and spices." CreationDate="2011-04-14T13:00:25.643" UserId="5600" />
  <row Id="16980" PostId="14038" Text="I've never had a pork pie (they're not very common here in the US), hence this is a comment as opposed to a full answer.  I am guessing that the jelly to which you refer is gelatin that is a natural byproduct of the cooking process, produced from the collagen in the pork.  I am guessing that the steam and juices trapped inside of the pastry form a sort of aspic.  If that's the case, it can be avoided by using a cut of pork that has less collagen (*e.g.*, the loin), however, that will require modifying the cooking time and possibly adding extra lard." CreationDate="2011-04-14T13:29:51.363" UserId="5600" />
  <row Id="16981" PostId="14036" Text="I also use a metal mesh colander. It works fine." CreationDate="2011-04-14T13:36:05.397" UserId="4442" />
  <row Id="16982" PostId="14038" Text="Presumably the longer cooking time and extra lard is why major manufacturers don't do this. Thank you for your input though, it's certainly an interesting set of points even if you're unsure of your answer." CreationDate="2011-04-14T13:37:05.723" UserId="5727" />
  <row Id="16983" PostId="14038" Text="@esultanik That meets all the requirements for an answer... post it and i'll delete mine." CreationDate="2011-04-14T13:38:23.880" UserId="446" />
  <row Id="16984" PostId="14038" Score="3" Text="No, British pork pie has jelly specifically added to it in liquid form after the pie itself is cooked, through a hole left in the top crust specifically for this purpose." CreationDate="2011-04-14T13:39:21.757" UserId="4194" />
  <row Id="16986" PostId="14036" Text="@michael- That is surprising. I would think that would need to be a fairly tight mesh?" CreationDate="2011-04-14T13:39:52.103" UserId="2001" />
  <row Id="16989" PostId="11318" Text="@Henrik- I've used the varieties that contain citric acid and lecithin. It isn't required for good bread but it does cause a modest but noticeable improvement to the bread structure. It is used more often with bread machines as they need all the help they can get." CreationDate="2011-04-14T13:45:53.777" UserId="2001" />
  <row Id="16991" PostId="14038" Text="@sarge_smith: Your answer is more complete than my comment, so I'll leave things as they are." CreationDate="2011-04-14T13:50:49.173" UserId="5600" />
  <row Id="16995" PostId="14028" Text="Please do not add the `[technique]` tag to any more questions." CreationDate="2011-04-14T14:39:58.523" UserId="41" />
  <row Id="16997" PostId="14040" Text="The quality of the jelly added is a big factor in how good the pie is as a whole these: http://www.porkpie.co.uk/shoppe-product.asp?ID=2 are the best. Just without question." CreationDate="2011-04-14T14:56:06.467" UserId="2391" />
  <row Id="16998" PostId="13009" Score="1" Text="@Aaronut: regarding the percentage of bacteria killed. You had mentioned that you were &quot;just throwing out a number&quot; of 99.999%. The USDA tables I've seen have indicated 6–7 decimal reduction, meaning 99.9999% – 99.99999% reduction in pathogens. Typically 6D is used for listeria and E. Coli, 7D for Salmonella" CreationDate="2011-04-14T15:23:52.323" UserId="4489" />
  <row Id="16999" PostId="14041" Score="6" Text="Didn't know what those were before I checked your link, now I -maybe- am in love." CreationDate="2011-04-14T15:34:08.907" UserId="280" />
  <row Id="17000" PostId="13009" Score="1" Text="Just double-checked on this:&#xA;&quot;The 1999 FSIS final rule, Performance Standards for the Production of Certain Meat and Poultry Products, requires a 6.5 log10 relative reduction (6.5 log10 lethality) of Salmonella for cooked beef, roast beef and corned beef (9 CFR318.17).&quot; See http://edocket.access.gpo.gov/cfr_2008/janqtr/pdf/9cfr318.18.pdf" CreationDate="2011-04-14T15:36:52.627" UserId="4489" />
  <row Id="17001" PostId="14041" Text="@Nate the pork ones are great, I'm looking to one up it though; especially if smoked sausage of this variety can be used in soups well. X Fingers crossed X" CreationDate="2011-04-14T15:56:18.987" UserId="15" />
  <row Id="17002" PostId="14041" Score="11" Text="I just think it's kinda wrong that you're planning on using a vegan substitute. I'd just suggest getting new friends." CreationDate="2011-04-14T16:04:38.047" UserId="1259" />
  <row Id="17003" PostId="14041" Score="3" Text="Friends, yeah; replacing the lacto/ovo wife might be more expensive tho!" CreationDate="2011-04-14T16:06:55.443" UserId="15" />
  <row Id="17004" PostId="14042" Score="1" Text="Thanks, Stephen. Could you update your answer with the basics of the recipe in case the link ever stops working?" CreationDate="2011-04-14T16:43:26.297" UserId="1259" />
  <row Id="17005" PostId="14041" Score="8" Text="Surely, this thread wins for 'best ever title' on a post." CreationDate="2011-04-14T17:12:53.587" UserId="2939" />
  <row Id="17006" PostId="14044" Text="+1. Very interesting question." CreationDate="2011-04-14T17:19:54.347" UserId="1259" />
  <row Id="17007" PostId="14041" Score="2" Text="@Kimba my favorite is still [How can I tell if a corpse is safe to eat?](http://gaming.stackexchange.com/questions/4999/how-can-i-tell-if-a-corpse-is-safe-to-eat)" CreationDate="2011-04-14T17:26:12.923" UserId="15" />
  <row Id="17008" PostId="14034" Text="I second you, in India a sweet yoghurt dish is made with strained yoghurt, yoghurt is hung in muslin cloth for some time and then cardamom powder with sugar, confectioner's sugar, is mixed" CreationDate="2011-04-14T18:12:14.683" UserId="5272" />
  <row Id="17009" PostId="14044" Text="I like the question. Is therea metallurgist in the house?" CreationDate="2011-04-14T18:19:28.057" UserId="611" />
  <row Id="17010" PostId="14044" Text="You should add copper to the list of materials.  I'd say cast iron too, but I think we all know what'll happen to that..." CreationDate="2011-04-14T18:39:28.740" UserId="41" />
  <row Id="17011" PostId="14044" Text="@Aaronut, I added both. I won't make the assumption that &quot;we all know&quot;, because the reason this question exists is that I thought we all know that it is bad for all pans (but in different degrees of bad), and now I doubt it. Maybe iron can handle the 170°C difference after all, I never tried myself." CreationDate="2011-04-14T18:45:42.667" UserId="4638" />
  <row Id="17012" PostId="14047" Text="Do you want to add a little detail on what aspects the mozzarella you're buying is missing when compared to Pizza Hut or Dominos?" CreationDate="2011-04-14T19:27:17.780" UserId="15" />
  <row Id="17013" PostId="14052" Score="3" Text="I've always just mixed all the chips in with the batter and left it up to chance on how many a single cookie averages." CreationDate="2011-04-14T21:13:27.543" UserId="5264" />
  <row Id="17014" PostId="14052" Text="Ya, but how much chocolate chips per batter?" CreationDate="2011-04-14T21:20:27.040" UserId="5555" />
  <row Id="17015" PostId="14052" Score="3" Text="Surely this is a bit subjective... as long as you don't put in so many that the cookies can't hold together, it'll be fine. Besides, if you can't decide how many to put in, maybe that just means there's a range of equally good options for you!" CreationDate="2011-04-14T21:45:16.630" UserId="1672" />
  <row Id="17016" PostId="14052" Text="I'm looking for a slightly more profound answer" CreationDate="2011-04-14T22:16:14.517" UserId="5555" />
  <row Id="17017" PostId="14053" Text="Interesting.. I will try that next.." CreationDate="2011-04-14T22:17:31.990" UserId="4283" />
  <row Id="17018" PostId="14052" Score="6" Text="I don't know if a profound answer exists for chocolate chip cookies. And there is also the factor of who your target audience is and what type of chocolate you are using (for sweeter blends, you may not need as many chips)." CreationDate="2011-04-14T22:18:16.030" UserId="5264" />
  <row Id="17021" PostId="14018" Text="thanks. the good news is you make an important point: I can practice w/ a sugar solution before trying it on syrup." CreationDate="2011-04-14T23:10:41.077" UserId="5668" />
  <row Id="17022" PostId="7196" Text="Will there be enough milk trace in the dark chocolate so people that have allergies to dairy products be affected?" CreationDate="2011-04-14T23:18:54.860" UserId="5737" />
  <row Id="17023" PostId="14056" Score="6" Text="So do you want to try answering the question beyond the comment that there is no vegan pork substitute? Have you used or made breakfast sausage and smoked/grilled it before?  I'm seriously interested in what the final product would be,  not because it would mimic meat but because it might be really tasty." CreationDate="2011-04-14T23:50:33.453" UserId="15" />
  <row Id="17024" PostId="14059" Score="2" Text="Ha. Ha. Very funny, but not very helpful." CreationDate="2011-04-15T02:38:54.637" />
  <row Id="17025" PostId="14060" Text="And, if you've experimented and can't decide what you like, then accept that, pick something somewhere in the middle of the range, and just enjoy your cookies!" CreationDate="2011-04-15T05:32:50.140" UserId="1672" />
  <row Id="17026" PostId="14066" Score="2" Text="Does the recipe call for oil?  If so how much?" CreationDate="2011-04-15T10:50:32.780" UserId="3432" />
  <row Id="17027" PostId="14050" Text="&quot;Skim milk mozzarella&quot; sounds very technical, I will try to find pecarino and aisago chees, parmesan is readily availble :) thanks" CreationDate="2011-04-15T13:47:08.467" UserId="5272" />
  <row Id="17028" PostId="14050" Text="Most grated mozzarella you can buy in stores (in the US, at least) is skim milk mozzarella." CreationDate="2011-04-15T14:01:28.180" UserId="4861" />
  <row Id="17031" PostId="13059" Text="How do you clean the pot?" CreationDate="2011-04-15T17:30:16.663" UserId="4590" />
  <row Id="17032" PostId="13757" Text="All (or at least most) of the fruit beers belong with the classification of lambics." CreationDate="2011-04-15T18:20:42.420" UserId="4580" />
  <row Id="17033" PostId="13954" Text="Generally, meats dry out (freezer burn) when frozen before they become unsafe to eat.  You can reduce the drying effect by double-wrapping meats, and a vacuum sealer is especially helpful.  Freezer burnt meats become tough and grainy, but can normally still be used in stews, stocks, and other preparations that hide the damage." CreationDate="2011-04-15T18:55:11.733" UserId="201" />
  <row Id="17034" PostId="14037" Text="that a great article that you found. They do very good job at describing Sibirian dishes.&#xA;&#xA;i guess i have to try different things with my chili recipe to make it more authentic. For starters i definitely want to add beets and vodka. Also for the meat to do Pork, Beef and Lamb like a combination in pelemeni(russian potstikers for the lack of better term)." CreationDate="2011-04-15T20:11:04.050" UserId="4099" />
  <row Id="17035" PostId="10735" Text="I want to thank everyone for ideas and help with refining my &quot;Sibirian&quot; Chili recipe." CreationDate="2011-04-15T20:15:46.763" UserId="4099" />
  <row Id="17036" PostId="14037" Text="@SaUce I'm not convinced the flavor of the vodka would shine through, but like @Cold said in the comments, let us know if you cook something that kind of rings the bell! Feel free to add an answer of your own to your own question if you've thought of some additional ways to make the chili. Good Luck!" CreationDate="2011-04-15T20:22:07.667" UserId="15" />
  <row Id="17038" PostId="36" Text="Why not just leave it in the fridge? Do you really need easy quick access to the butter?" CreationDate="2011-04-15T20:29:12.947" UserId="5748" />
  <row Id="17039" PostId="14073" Score="3" Text="How much do you know about basic food safety to begin with?" CreationDate="2011-04-15T20:58:05.227" />
  <row Id="17040" PostId="14073" Text="only i am sure every thing is clean ... my main question is mix to good thing create bad things :D" CreationDate="2011-04-15T21:11:17.887" UserId="5747" />
  <row Id="17041" PostId="14077" Text="*laugh*  So while I'm posting saying &quot;I've never heard of 2 things...&quot; you post a counter example (vinegar &amp; baking soda).  Then again, I'm not sure I'd consider either to be &quot;foods&quot; on their own, so I stick with my assessment.  ^_^" CreationDate="2011-04-15T21:25:13.593" UserId="295" />
  <row Id="17042" PostId="14060" Text="Agreed.  I have to different cookie recipes, one is best with so many chocolate chips there is just barely enough dough to hold them together.  One is best with a light mix scattered through.  &quot;chocolate chip cookies&quot; is a very broad, and subjective category." CreationDate="2011-04-15T21:28:14.263" UserId="295" />
  <row Id="17043" PostId="14077" Text="They go into foods, but I agree that they aren't really foods. It was just the first thought I had when I read the question.  Plus after the reaction occurs, it is &quot;safe&quot;." CreationDate="2011-04-15T21:32:10.923" UserId="4343" />
  <row Id="17044" PostId="14073" Score="3" Text="There isn't much you need to do to protect your physical wellbeing. But to protect your sanity 1. Think twice of how the combination will taste. You will feel compelled to finish it off, especially if there is nothing else for dinner. 2. If you are feeding other people, make sure you know about their dietary restrictions, or they'll hate you or go anaphylactic on you 3. Actually, it is best to not test new recipes on guests, especially if they don't come from a trusted book. As for family members, sort it out with them - preferably before you surprise them with mussels in cherry sauce." CreationDate="2011-04-15T22:15:39.350" UserId="4638" />
  <row Id="17045" PostId="14079" Text="I just read that 'carbon' is made from a sugar/water mix (80/20) with black coloring mixed with a caramel." CreationDate="2011-04-15T22:47:03.420" UserId="641" />
  <row Id="17046" PostId="14079" Text="My black smoldering mass has been adequately disposed of..." CreationDate="2011-04-15T22:48:00.923" UserId="641" />
  <row Id="17047" PostId="14076" Text="I'm not sure nuts would benefit from being boiled. ;-)" CreationDate="2011-04-15T23:03:12.050" UserId="1887" />
  <row Id="17048" PostId="14076" Text="Meat is perfectly fine raw as long as you food procurement and handling is safe. In fact you have to wonder if you are not happy with the safety of eating it raw, should you be eating it at all? Cooking meat only solves some safety problems" CreationDate="2011-04-15T23:24:23.450" UserId="3203" />
  <row Id="17049" PostId="14077" Text="What does the &quot;standard grocery store&quot; in Iran stock? :-)" CreationDate="2011-04-15T23:25:45.150" UserId="3203" />
  <row Id="17050" PostId="14077" Text="On point 3, other things to avoid on that safety line are eating food that expands unexpanded, rice and such like.  That can lead to serious malfunctions." CreationDate="2011-04-16T00:22:04.850" UserId="3432" />
  <row Id="17051" PostId="14079" Score="5" Text="What exactly is the question? Your title doesn't seem to match the main content of your post, and you also partially answer one of your questions in your comments." CreationDate="2011-04-16T00:41:14.940" UserId="2158" />
  <row Id="17052" PostId="14061" Score="2" Text="They have changed their mixture with the pizza reboot that they did in 2009-2010. That is the old mixture that they rocked before." CreationDate="2011-04-16T05:05:42.077" UserId="446" />
  <row Id="17053" PostId="14079" Text="A method that could work when cleaning your pot is scrubbing it with a lump of sugar." CreationDate="2011-04-16T05:57:13.840" UserId="1870" />
  <row Id="17054" PostId="14047" Text="I question the source of your mozzarella. Can good mozzarella be purchased in India? It can't in 99% of Canada, so I doubt it." CreationDate="2011-04-16T06:06:44.313" UserId="4777" />
  <row Id="17055" PostId="14079" Score="2" Text="For the record, never, ever leave caramel unattended. It boils at high temperatures and if someone were to 'just dip their finger in it' or a kid were to come along and knock it off, they'd be very badly burnt." CreationDate="2011-04-16T08:03:28.560" UserId="4194" />
  <row Id="17056" PostId="14079" Text="Something burnt is never healthy." CreationDate="2011-04-16T08:43:17.220" UserId="4580" />
  <row Id="17057" PostId="14085" Text="Thanks for the tip, this also tells me to read more of cookery books than &quot;Dive into Python&quot; :P" CreationDate="2011-04-16T15:15:33.400" UserId="5272" />
  <row Id="17058" PostId="14047" Text="@Doug, you may be correct. I use Amul Cheese, its a well known brand in India." CreationDate="2011-04-16T15:17:33.917" UserId="5272" />
  <row Id="17059" PostId="14072" Score="1" Text="I agree, but it's worth mentioning that most of the food safety timings are cumulative, so although it's fine to leave it to warm for an hour and use it, you want to measure out the amount to be using rather than letting a gallon of milk to warm up, use a cup, then try to chill it down, then repeat again the next day.  Most large kitchens go through ingredients in such volume, they won't have this problem, but home cooks often do." CreationDate="2011-04-16T16:56:31.530" UserId="67" />
  <row Id="17061" PostId="14093" Score="1" Text="This is the exact same recipe link that was posted the first time." CreationDate="2011-04-16T22:07:19.977" UserId="41" />
  <row Id="17062" PostId="14095" Text="Just want to clarify, are you looking to avoid freezing, or do you plan to continue doing that? Botulism and other food safety issues are generally more of a concern with canning than freezing - although freezing glass has its own issues." CreationDate="2011-04-16T22:36:39.940" UserId="41" />
  <row Id="17063" PostId="14095" Text="From what I've gathered freezing seems to be the safest way to store foods that you do yourself, although if I can find a way to do canning I'd prefer that option." CreationDate="2011-04-16T22:53:03.987" UserId="5438" />
  <row Id="17064" PostId="14047" Text="You want to get a good buffalo mozzarella.  Though personally, I think to get a good pizza cheese flavour and texture going on, you need to combine the mozzarella with a hard cheese like a strong cheddar or montrey jack." CreationDate="2011-04-17T01:46:40.677" UserId="3432" />
  <row Id="17065" PostId="14080" Text="In addition to any specific suggestions, just remember that you have it. You might find yourself cooking something and think &quot;this could use a hint of lemon&quot;. Don't be afraid to experiment!" CreationDate="2011-04-17T01:47:02.573" UserId="1672" />
  <row Id="17066" PostId="13962" Score="1" Text="I get nervous about anything containing nitrite - it is potentially carcinogenic." CreationDate="2011-04-17T02:34:38.033" UserId="5649" />
  <row Id="17067" PostId="1773" Text="Check your knives too, mine are weighted so that when inserted into the knife block, the non-blade side presses against the top of the slot.  This means the blades don't touch the wood." CreationDate="2011-04-17T02:52:57.587" UserId="2167" />
  <row Id="17068" PostId="14043" Score="1" Text="While the original purpose of the pie was to preserve the excess of meat, nobody has mentioned that the pie pastry would also be discarded in old times, and only the filling was intended for eating." CreationDate="2011-04-17T04:09:10.640" UserId="5649" />
  <row Id="17069" PostId="36" Score="3" Text="@Judd, I leave all of my cooking/baking butter in the fridge until I need it, but I keep a stick of salted butter on the counter so it can easily be spread onto toast or whatever.  I'm not the original poster, but personally I need quick access to room temperature butter :)" CreationDate="2011-04-17T04:40:47.487" UserId="1236" />
  <row Id="17070" PostId="14099" Text="Ya I realize that in this day and age finding non-plastic solutions is on par with finding healthy junk food, but figured that the attempt needed to be made." CreationDate="2011-04-17T04:47:14.743" UserId="5438" />
  <row Id="17071" PostId="14029" Text="This is not a answer, better keep this as a comment. And, I dont mean to cook, the entire salad in the oven, just the meat salad." CreationDate="2011-04-17T05:07:33.683" UserId="5567" />
  <row Id="17072" PostId="14082" Text="Thanks Katie, I've added your link and some info found there to the question." CreationDate="2011-04-17T05:53:49.463" UserId="5688" />
  <row Id="17073" PostId="13982" Text="OT: This could be a good recipe. http://www.youtube.com/watch?v=PeUHy0A1GF0" CreationDate="2011-04-17T05:59:08.787" UserId="5688" />
  <row Id="17074" PostId="13059" Text="I was told not to use soap, so just with hot water.." CreationDate="2011-04-17T16:41:02.313" UserId="4283" />
  <row Id="17075" PostId="13059" Text="wipe it with a cloth? Light abrasion? I'm wondering whether there could be a slight build-up of residue which could account for the sour taste; or whether you might be exposing fresh aluminium." CreationDate="2011-04-17T16:49:22.353" UserId="4590" />
  <row Id="17076" PostId="14088" Text="Grilled asparagus and fried portobello mushrooms were really nice as a side for lobster. Thanks!" CreationDate="2011-04-17T19:12:37.350" UserId="5060" />
  <row Id="17077" PostId="14109" Score="1" Text="I think this topic is pretty well covered by the linked question. Simplified explanation: Anything that stops/slows enzymatic activity will mitigate the sulfur fumes that make you cry, and freezing is one of many things you can do to accomplish that. Keep in mind that frozen onions don't stay crisp once thawed, so you only want to freeze them if they're going to end up soft anyway." CreationDate="2011-04-17T19:27:10.953" UserId="41" />
  <row Id="17078" PostId="14100" Text="You would still want to wrap the 'slabs'to avoid freezer burn. aluminium foil would do if you were really polymer-phobic" CreationDate="2011-04-18T01:01:40.103" UserId="4483" />
  <row Id="17079" PostId="13870" Text="I have been roasting coffee for about one year. I disagree strongly that oil = flavour. The most flavour is produced by lighter roasts.Oil is produced by roasting the beans darker. The darker the roast, the LESS the flavour of the bean comes through in the coffee. Taken to extremes, all you can taste is dark roasted flavor - with no varietal differences between coffee beans from different countries." CreationDate="2011-04-18T01:42:33.337" UserId="1319" />
  <row Id="17080" PostId="13872" Text="NO - the oil is not the caffeine, it is just oil. If I see lots of visible oil after I roast beans, it means I botched the roast. See rasqual's comment above - He knows FAR more about coffee than most!" CreationDate="2011-04-18T01:46:02.150" UserId="1319" />
  <row Id="17081" PostId="13869" Text="Starbucks beans are very oily because they over-roast ALL of their coffee beans. As a result, you simply can NOT taste the unique varietal aspects of coffee from different regions. If you compare some excellent roasted coffee (such as from Counter Culture Coffee), the beans rarely show any oil." CreationDate="2011-04-18T01:49:28.853" UserId="1319" />
  <row Id="17082" PostId="13980" Text="Thanks. I've been eyeing this one, and I think I'll get it." CreationDate="2011-04-18T02:32:58.613" UserId="5436" />
  <row Id="17083" PostId="12910" Score="1" Text="I got a cheap pepper grinder a few months ago, and WOW does it make a difference! I still have a more expensive pepper grinder on my wish list, because my cheap plastic one is about to fall apart. Absolutely agree with you there." CreationDate="2011-04-18T04:38:09.333" UserId="39" />
  <row Id="17084" PostId="14115" Score="2" Text="Can you be any more specific about what your grandmother made? This is a pretty broad question otherwise; there are a lot of directions a sauce could go." CreationDate="2011-04-18T05:35:38.123" UserId="1672" />
  <row Id="17085" PostId="14115" Score="1" Text="Sounds like a recipe request, which would be off-topic.  If you rephrased it in to what aspect of the taste is missing and what might bring that, which you have a hint at - it might come back on topic." CreationDate="2011-04-18T06:02:06.110" UserId="3432" />
  <row Id="17086" PostId="13690" Text="30 seconds, warm water, soap, and soft scrubbing is all that's needed.  It's not a toxic problem, just a simple clean that's needed." CreationDate="2011-04-18T06:13:47.097" UserId="201" />
  <row Id="17087" PostId="1523" Text="in fact marinating started as a means of preservation rather than flavouring. Some of the first marinades were pure brine and vinegar." CreationDate="2011-04-18T09:19:31.577" UserId="5770" />
  <row Id="17088" PostId="14052" Text="As long as you can taste the cookie next to the chocolate, keep adding chocolate :) Seriously, it's all down to personal taste. A very high chocolate concentration can make the cookies taste bitter, or make them fall apart. That'd be too much, obviously." CreationDate="2011-04-18T09:25:36.470" UserId="5770" />
  <row Id="17089" PostId="14059" Score="1" Text="which cup? The green one or the purple one :)" CreationDate="2011-04-18T09:26:24.300" UserId="5770" />
  <row Id="17090" PostId="14079" Text="not true, Mien. It'll taste bad, but isn't necessarily bad for your health (not sure about burnt sugar). Charcoal for example is burnt wood, and is used as a medicine to cure diarrhea :)" CreationDate="2011-04-18T09:28:35.420" UserId="5770" />
  <row Id="17091" PostId="1312" Text="better yet, keep it breast up until it looks nice, then turn over." CreationDate="2011-04-18T09:30:36.573" UserId="5770" />
  <row Id="17092" PostId="14047" Score="1" Text="@Doug: do you really think Domino's uses &quot;good mozarella&quot;? I doubt really good mozarella exists in the quantities they require :) Most likely they use a mix of a bit of mass produced mozarella with mostly gouda or cheddar, which are cheaper and produced in far higher bulk." CreationDate="2011-04-18T09:37:44.290" UserId="5770" />
  <row Id="17093" PostId="9998" Text="and it's not only Swiss cheeses that have holes. Quality Gouda (hard to find these days even in the Netherlands) and many other Dutch cheeses have holes as well." CreationDate="2011-04-18T09:44:31.867" UserId="5770" />
  <row Id="17094" PostId="5381" Score="1" Text="As it turns out all the alcohol doesn't really cook out (I thought it did too at one point)" CreationDate="2011-04-18T10:23:29.947" UserId="2391" />
  <row Id="17095" PostId="14115" Text="As Orbling says, recipe requests are off topic on this site. However, if you give us the reipce you are using and tell us what is missing, we can help you with that. I've closed this question for the time being, however, if you edit it so that it is on topic, I will reopen it. Please read the FAQ or ask if you have any mores questions." CreationDate="2011-04-18T12:25:06.670" UserId="1259" />
  <row Id="17096" PostId="4016" Text="I've read you should pound veal with the bottom of a pan but not with a hammer-like meat tenderizer, because it would destroy the structure and make the meat chewy." CreationDate="2011-04-18T15:40:36.427" UserId="4765" />
  <row Id="17097" PostId="14118" Text="What do you mean, &quot;turn them out of the molds&quot;? I have never turned a silicone mold inside out. Whatever I have made in silicone, I upend the mold and it slides out, no matter how much it would stick to other materials (muffins, cake layer, ice cubes). Rarely, some gentle tapping or shaking, or sometimes squeezing is needed. If I understood correctly, you are trying to free them of the molds like you free your foot of a sock. Won't they come out in another way?" CreationDate="2011-04-18T16:03:33.113" UserId="4638" />
  <row Id="17098" PostId="14077" Text="@TFD Food, just like every other grocery store. ;-)" CreationDate="2011-04-18T17:14:53.233" UserId="4343" />
  <row Id="17099" PostId="14073" Text="Don't swallow mentos whole while drinking diet coke? :-)" CreationDate="2011-04-18T17:42:54.783" UserId="231" />
  <row Id="17100" PostId="5365" Text="Wines and beers are acidic! They typically have a pH between 3.3 and 4 (about half-way between vinegar and tomato juice in terms of acidity).  Also, in almost all cases, marinades **do not** tenderize meat; this is a common misconception. I'd quote Harold McGee, but I don't have his book in front of me right now.  Therefore, according to Alton Brown, &quot;Even if marinades could penetrate big hunks of meat enough to reach tough inner fibers—and they can't—it would take days or maybe weeks for the work to be done.&quot;" CreationDate="2011-04-18T18:09:37.223" UserId="5600" />
  <row Id="17101" PostId="5356" Text="I hate to be a killjoy, but almost all Dijon mustards contain wine, so you may have to find a substitute for that, too." CreationDate="2011-04-18T18:16:30.997" UserId="5600" />
  <row Id="17102" PostId="14128" Text="+1 good point.  i'm amazed at how few people know what is / isn't edible in their area." CreationDate="2011-04-18T21:14:40.647" UserId="4035" />
  <row Id="17103" PostId="14129" Text="+1 ha ha, indeed.  I've been sick at least 2 or 3 times from raw seafood, and I'm not stopping anytime soon :) ." CreationDate="2011-04-18T21:21:59.387" UserId="4035" />
  <row Id="17104" PostId="14127" Text="Any links to studies done in this area would be heartily appreciated." CreationDate="2011-04-18T21:24:45.437" UserId="4035" />
  <row Id="17105" PostId="14131" Text="+1 for quoting from On Food and Cooking :)" CreationDate="2011-04-18T21:45:21.467" UserId="4035" />
  <row Id="17107" PostId="14117" Text="thats an interesting graphic.  Where is it used?" CreationDate="2011-04-18T23:55:44.453" UserId="5431" />
  <row Id="17108" PostId="14135" Score="1" Text="Surprised they sell that neat, could easily be fatal if carelessly used." CreationDate="2011-04-19T00:40:05.010" UserId="3432" />
  <row Id="17109" PostId="5477" Text="I've made this mistake enough times that I now always set a timer when I put a bottle in the freezer." CreationDate="2011-04-19T01:24:17.827" UserId="2158" />
  <row Id="17110" PostId="983" Text="Actually, that can cause tge breast to cook even faster." CreationDate="2011-04-19T01:26:20.630" UserId="2832" />
  <row Id="17111" PostId="14147" Text="I know this isn't the point of your question, but if you post more data, it'd be cool if you could use a thinner line so we can see the shape of the normal cycles too." CreationDate="2011-04-19T03:41:04.057" UserId="1672" />
  <row Id="17112" PostId="14085" Text="Time to share my experience, make sure the peanuts are dried, don't have moisture. Sprinkling some salt may enhance the taste." CreationDate="2011-04-19T05:28:29.327" UserId="5272" />
  <row Id="17113" PostId="14104" Text="Amazing answer! For the record, I don't love coffee _that_ much, this is purely hypothetical." CreationDate="2011-04-19T05:50:10.860" UserId="5758" />
  <row Id="17114" PostId="14147" Text="It depends also on the food in the fridge. Veggies that have 10°C is not so bad as raw meat that has 10°C. Also the age of all the food can play a role, I think." CreationDate="2011-04-19T08:29:55.433" UserId="4580" />
  <row Id="17115" PostId="14134" Text="+1 for the birds eye chillies.  Easily available, and you can choose whether to add the chillies whole (and fish them out later), or add them chopped." CreationDate="2011-04-19T09:20:33.040" UserId="2939" />
  <row Id="17116" PostId="14137" Text="What do you want to see? There are changes in food on all levels. The ones referenced the most (gluten network building, denaturation of proteins) happen at molecule-level. For this, you need an electron microscope which costs more than the average person earns in a lifetime. There are changes you can observe on cell level, like loss of liquid, breakage of cell walls. This shouldn't need much magnification. I am not aware of any change inbetween that would be interesting in food, but maybe you can tell us what exactly you want to see?" CreationDate="2011-04-19T09:21:44.850" UserId="4638" />
  <row Id="17117" PostId="14117" Text="@Ray it was developed by the SCAA, I found it in use at Wholelattelove; I have added more links and graphics" CreationDate="2011-04-19T12:33:10.557" UserId="15" />
  <row Id="17118" PostId="14152" Text="Welcome! To begin, you could Google 'tuna salad recipes' if that's what you're looking for. However, if you have tried making it, but are having issues getting it right, let us know where it's missing and we will be able to help you a bit more. Otherwise your question is likely to get closed as recipe requests are off-topic." CreationDate="2011-04-19T12:53:45.437" UserId="15" />
  <row Id="17119" PostId="14056" Score="1" Text="he says there's no possible substitute, which should be accepted as an answer unless someone can come up with something that is a substitute." CreationDate="2011-04-19T13:10:13.053" UserId="5770" />
  <row Id="17120" PostId="3950" Text="pine isn't poisonous, but the resins can burn explosively, causing a major fire hazard (and if your face is over the grill, flying embers can cause nasty burns)." CreationDate="2011-04-19T13:11:46.437" UserId="5770" />
  <row Id="17121" PostId="14153" Score="3" Text="One thing I also wonder about is if the re-cooling period, with the compressor running constantly for an extended time, might potentially bad for it - if it's already working too hard, that might start pushing it hotter and wearing it out?" CreationDate="2011-04-19T13:17:33.080" UserId="1672" />
  <row Id="17122" PostId="14153" Score="3" Text="If you insulate the sound, be very sure you are not accidentally providing thermal insulation to the outside of the fridge or blocking fans too. You don't want it to overheat." CreationDate="2011-04-19T13:39:15.487" UserId="1259" />
  <row Id="17123" PostId="14153" Score="2" Text="your advice is based on the assumption that the &quot;normal&quot; operating noise of a working fridge won't trouble him. However, I know from experience that this noise, which is unnoticeable when moving around in the kitchen, can be very unpleasant at night, when the fridge is in the same room with you and not more than 3-4 meters from your bed. Especially if it is one of the small cheap models likely to be installed in an one-room-with-kitchen-corner flat. I just grew used to mine. But cleaning won't help with normal noise and insulating the compressor part is bad for heat dissipation." CreationDate="2011-04-19T13:42:53.380" UserId="4638" />
  <row Id="17124" PostId="14117" Score="1" Text="Sweeeet! Or actually, piquant, with a slight leguminous nose." CreationDate="2011-04-19T14:23:34.890" UserId="5431" />
  <row Id="17125" PostId="14153" Text="@Rum I have a loud, annoying fridge that irritates me in the kitchen even with music on (belongs to landlord, who won't fix it). My answer is just saying that he should verify that there aren't problems exacerbating the fridge (via DIY) first before he goes through the trouble of doing [whatever]; especially if, as @Jef points out, un/plugging could damage the compressor and other hardware. It might also consume more energy (think of turning a television on and off). Also, please note that I included a step to assess heat dissipation / air blockages." CreationDate="2011-04-19T14:46:33.283" UserId="15" />
  <row Id="17126" PostId="13632" Text="@Rum per the note about glass working better; do you have a glass measuring cup? I have a 2 cup pyrex one that has a 3.8cm base and 6cm top; something like this would also probably work with a water bath set up." CreationDate="2011-04-19T14:51:35.273" UserId="15" />
  <row Id="17127" PostId="14157" Score="1" Text="This is a really excellent answer" CreationDate="2011-04-19T15:19:05.410" UserId="5162" />
  <row Id="17128" PostId="14156" Score="1" Text="There are many types of liverwurst. The one most commonly sold in German supermarkets is, indeed, firm. But I think it may have added gelatine - it is firmer than the meats I've seen gelled from natural collagen content. Then there is the spreadable liverwurst, which isn't a firm sausage, but a creamy mass. Maybe your recipe is intended for the second kind, and you didn't ground it as fine as to be creamy (you'll have to really puree it for that, a blender will be better than a meat grinder)." CreationDate="2011-04-19T15:19:19.810" UserId="4638" />
  <row Id="17129" PostId="14156" Text="@Rum why don't you convert that to an answer?" CreationDate="2011-04-19T16:09:19.387" UserId="15" />
  <row Id="17130" PostId="14149" Text="For non-plastic options, just seeing if it's even possible in this day and age. As for using old newspapers and aluminum foil....might be a bit hard to do with chilis, stews and sauces. ;)" CreationDate="2011-04-19T16:28:00.527" UserId="5438" />
  <row Id="17131" PostId="14133" Text="As a note- as you increase heat, you will probably notice a corresponding overpowering of the sweetness (if you have sweet in there); as a result of adding heat (i.e. via extract) you will probably need to also adjust by adding sweet." CreationDate="2011-04-19T17:16:23.887" UserId="15" />
  <row Id="17132" PostId="14144" Score="3" Text="What a curious cultural misunderstanding - in Germany, the bratwurst are cooked without beer. In fact, if they are cooked in a liquid instead of roasted/grilled, they shouldn't be called &quot;bratwurst&quot; (which means &quot;roasted sausage&quot;). The cold beer is saved for drinking with the roasted wurst. Now I am almost itching to try this out just to see if it is edible." CreationDate="2011-04-19T17:35:31.583" UserId="4638" />
  <row Id="17133" PostId="14156" Text="@mfg it sounded somewhat thin, because it was only a guess, not really helpful. But thank you for the suggestion, I did some research in the typical haunts of German home cooks and made that a full answer." CreationDate="2011-04-19T18:22:01.093" UserId="4638" />
  <row Id="17134" PostId="13882" Text="I bought a granite mortar. So far, it does what I expect and is easy enough to clean." CreationDate="2011-04-19T18:51:10.153" UserId="5081" />
  <row Id="17135" PostId="14163" Text="wow.  thanks for the rundown.  i'm guessing you're probably right wrt the recipe being for a more spreadable product - that's what it produced!  could definitely back off the liver ratio, per what you read when it's consumed this way.  odd about the muslin.  i went out of my way to find that since the recipe called for it.  i know some people use that technique for foie, so thought it could be a good fit.  back to the drawing board to find a technique for the firmer version." CreationDate="2011-04-19T18:59:05.350" UserId="2138" />
  <row Id="17136" PostId="14144" Score="1" Text="It is a common misconception that &quot;brät&quot; is derived from the New High German word &quot;braten&quot; meaning &quot;roast&quot;; is actually derived from the Old High German word &quot;brato&quot; meaning [&quot;finely chipped lean calf or swine meat&quot;](http://www.etymonline.com/index.php?term=bratwurst).  Therefore, etymologically speaking, &quot;brät&quot; most likely refers to the contents of the sausage, not the way they are cooked.  As for whether or not it's a good idea to cook them in beer, that's a different story ;-)" CreationDate="2011-04-19T19:10:07.810" UserId="5600" />
  <row Id="17137" PostId="14149" Text="chill the chilli and it becomes reasonably solid, solid enough to pack globs of it in aluminum :)" CreationDate="2011-04-19T19:13:06.483" UserId="5770" />
  <row Id="17138" PostId="14144" Text="At least that's the way &quot;brät&quot; is used in the US.  For example, an American would probably not identify a grilled [blutwurst](http://en.wiktionary.org/wiki/Blutwurst) as a type of &quot;brätwurst.&quot;" CreationDate="2011-04-19T19:20:11.597" UserId="5600" />
  <row Id="17139" PostId="14144" Text="@Rum you're not too far off; not all brats are prepared with beer. &quot;Beer Brats&quot; is more of a marketing gimmic in supermarkets; mostly trying to capture the flavor of the ones that *are* cooked in beer. Generally American Supermarkets have an aisle of pre-packaged, pre-cooked, soul-less sausages; sad really, though they are still quite tasty." CreationDate="2011-04-19T21:01:33.667" UserId="15" />
  <row Id="17140" PostId="14050" Text="I concur with @sarge_smith We used skim milk mozzarella for the standard pizzas and whole milk cheddar for the &quot;Pizza Mias&quot;. Mind that I haven't worked at Pizza Hut in 3 years so they may have changed cheeses." CreationDate="2011-04-19T23:20:49.477" UserId="4343" />
  <row Id="17141" PostId="14166" Text="and.............?" CreationDate="2011-04-20T01:37:45.787" UserId="5668" />
  <row Id="17142" PostId="14154" Text="I think if you're starting with juice, you've already gone past the must stage.  It looks like must is just freshly crushed grapes and includes the stems, seeds, and skins.  [link](http://en.wikipedia.org/wiki/Must)" CreationDate="2011-04-20T02:28:43.900" UserId="1963" />
  <row Id="17143" PostId="14167" Text="The thickening is from starches that come off the pasta. Do you mean without additional starches?" CreationDate="2011-04-20T02:40:22.357" UserId="15" />
  <row Id="17144" PostId="14152" Text="While restaurant mimicry requests can be valid topics, they require a lot more effort on the part of the asker to do all of the following: define what makes X unique, explain what you have tried and why it didn't work, and explain exactly what you like and how your desired recipe would fit/approximate that. On a side note, Subway's tuna is entirely unremarkable and I'm sure Google could provide you with several options." CreationDate="2011-04-20T03:17:05.670" UserId="60" />
  <row Id="17146" PostId="14167" Text="yea without additional starches" CreationDate="2011-04-20T03:26:26.870" UserId="5532" />
  <row Id="17147" PostId="14165" Score="2" Text="Brioche would be closer to 900g butter in that recipe, so this is a fair bit leaner. Well,  at least compared to good brioche! More egg, though. Agree that I'd try bread or even higher gluten (bagel) flour. And a 350F oven." CreationDate="2011-04-20T03:28:10.143" UserId="160" />
  <row Id="17148" PostId="14169" Score="3" Text="Questions asking for an unqualified list of answers are not a good match for this site. [Good subjective, bad subjective](http://blog.stackoverflow.com/2010/09/good-subjective-bad-subjective/) has an in-depth explanation of this. This question could be improved, and potentially reopened by doing most or all of the following: Define &quot;common&quot; ingredients. Define &quot;kick up a notch&quot;. Explain what you like about deviled eggs. What flavors are you looking for? Have you tried anything? If so, what did/didn't you like? Have you tried Google?" CreationDate="2011-04-20T03:28:44.817" UserId="60" />
  <row Id="17149" PostId="14166" Text="Welcome to the site tharagan. Could you edit your question to actually ask a question, and improve the formatting as well? You cut off mid-sentence." CreationDate="2011-04-20T03:29:37.953" UserId="60" />
  <row Id="17151" PostId="14149" Text="Especially not nice since some inks (used to?) contain lead." CreationDate="2011-04-20T06:00:13.477" UserId="160" />
  <row Id="17152" PostId="14170" Text="I'm mostly vegetarian, so the meat isn't an issue. I've considered all sorts of things but prefer to not have earplugs or additional (even if white) noise. If I can just remove noise, and have on side effects other than a $20 debit for a timer, that would be nicest." CreationDate="2011-04-20T06:09:10.880" UserId="5779" />
  <row Id="17153" PostId="14153" Text="This is 'normal' noise. Fridge is, AFAIK, healthy and happy. Thanks for pointing out that the prolonged re-cooling in the AM could stress it." CreationDate="2011-04-20T06:10:54.233" UserId="5779" />
  <row Id="17154" PostId="14164" Text="Thank you! Can you give examples of recipes where you've used these?" CreationDate="2011-04-20T06:23:36.307" UserId="5669" />
  <row Id="17155" PostId="14134" Text="+1 for El Yucateco. Has saved me so much pain and suffering dealing with fresh habaneros." CreationDate="2011-04-20T06:32:25.767" UserId="160" />
  <row Id="17156" PostId="14135" Text="500,000 means it diluted to a a similar concentration as a the hottest habanero chilis. A &quot;ghost chili&quot; would be about twice as strong as that extract. You can get pure (crystalized) capsaicin as well, but then you're officially insane. And at a LD₅₀ (mice) of 47mg/kg, you'll only *wish* it was (quickly) fatal." CreationDate="2011-04-20T06:44:29.433" UserId="160" />
  <row Id="17157" PostId="14076" Text="@TFD: No thanks on the raw chicken." CreationDate="2011-04-20T06:50:58.600" UserId="160" />
  <row Id="17159" PostId="14065" Text="FYI, in the US eggs for the retail market are refrigerated throughout the supply chain (required by law)." CreationDate="2011-04-20T07:13:38.477" UserId="160" />
  <row Id="17160" PostId="4439" Score="1" Text="You're comparing saturated and unsaturated fat. Some vegetable fats are saturated enough to be solid at room temperature. Example: coconut." CreationDate="2011-04-20T07:34:07.670" UserId="160" />
  <row Id="17161" PostId="4439" Text="Another good example is cocoa butter." CreationDate="2011-04-20T07:40:12.017" UserId="160" />
  <row Id="17162" PostId="14165" Text="Interesting comments, but I have yet to shop in a country in Europe beside Italy which has high gluten flour. The original bread is definitely made with all-purpose flour equivalent. I think I'll try the &quot;fat later&quot; thing, and probably use milk and not cream because the milk goes in early." CreationDate="2011-04-20T07:46:12.737" UserId="4638" />
  <row Id="17163" PostId="14163" Text="And there are more varieties, some of which are indeed somewhat &quot;crumbly&quot; in that they contain larger chunks somewhat loosely held together." CreationDate="2011-04-20T08:00:22.453" UserId="5770" />
  <row Id="17164" PostId="14065" Text="Thanks. I wonder how the rest of the world manages, what with our warm eggs! :)" CreationDate="2011-04-20T08:36:19.140" UserId="4194" />
  <row Id="17165" PostId="14167" Text="Technically yes, but WHY?! (the idea reminds me of the old joke of [insert your pet peeve group here]'s construction work being instantly recognizable, because the screws are always hammered into the wall)." CreationDate="2011-04-20T08:58:36.883" UserId="4638" />
  <row Id="17166" PostId="14157" Text="Great answer! The question was not dieting related at all. Just curiosity. Though I guess even if there was a significant reduction in the calories in the toast, I find that I generally put more butter on toast than on bread because the warm toast melts and absorbs the butter more easily than bread." CreationDate="2011-04-20T09:48:00.557" UserId="2975" />
  <row Id="17167" PostId="14147" Text="If you really want to do this, you are probably going to have to take into account the thermal mass of the contents of your fridge, *i.e.*, an emptier fridge will need to be initially cooled to a lower temperature to sustain sub-4C temperatures during the shutoff phase.  This would require some sort of closed-loop controller that could sense the temperature gradient of the fridge and plan ahead for the desired shutoff times.  This of course won't be as big a problem if you always have roughly the same contents in your fridge." CreationDate="2011-04-20T11:41:08.190" UserId="5600" />
  <row Id="17168" PostId="14157" Text="@Catch22, try buttering the bread first, toasting second. Same amount of butter as nontoasted bread, tastes much better because the butter browns too. And if you really don't mind the calories, sprincle sugar on the butter before toasting." CreationDate="2011-04-20T11:51:09.530" UserId="4638" />
  <row Id="17169" PostId="14135" Text="@Orbling [Over 10 grams of pure capsaicin is needed for an adult to have fatal respiratory failure](http://www.happynews.com/living/cooking/capsaicin.htm). The linked extract is a little over 3% pure capsaicin crystals.  Therefore, the entire 2oz. bottle would contain approximately 1.9 grams of capsaicin.  You'd have to drink at least five of those bottles at once for it to be fatal!" CreationDate="2011-04-20T11:51:54.343" UserId="5600" />
  <row Id="17170" PostId="14135" Text="@ESultanik: Tolerance is very dependent on a person's general health and exposure.  You'll find a whole bottle of that would leave most people in quite a serious condition.  Also, I was unaware it was only 3% capsaicin at time of writing, that is a good bit less than pure.  I have had friends admitted to hospital for too much chilli before now. :-/" CreationDate="2011-04-20T12:18:47.693" UserId="3432" />
  <row Id="17171" PostId="14135" Text="@Orbling You are correct that if that was a full 2oz. of *pure* capsaicin it would probably be fatal.  And just because it's not a fatal dose doesn't imply that it is dangerous.  I wouldn't want to drink one of those bottles!" CreationDate="2011-04-20T13:04:14.380" UserId="5600" />
  <row Id="17172" PostId="14135" Text="@ESultanik: Aye, capsaicin has quite a lot of range of &quot;argh&quot; before getting anywhere near death, lol." CreationDate="2011-04-20T13:25:33.903" UserId="3432" />
  <row Id="17173" PostId="14171" Text="Pasta water acts as a thicker, not a loosener. It will cause a sauce to stretch tho." CreationDate="2011-04-20T13:50:20.737" UserId="446" />
  <row Id="17174" PostId="13059" Text="I generally drip dry.. Residue is a possibility cos without soap it's hard to really get the inside squeaky clean.. I will try to clean it by boiling some water later today.." CreationDate="2011-04-20T14:13:16.330" UserId="4283" />
  <row Id="17175" PostId="14053" Text="Thanks Michael, I tried that, and it seems to work a little (reduced the bitterness).. Maybe a combination of hot water and fresh coffee will do the trick.." CreationDate="2011-04-20T14:14:48.047" UserId="4283" />
  <row Id="17176" PostId="14163" Text="thanks again guys.  after letting it sit in the fridge for a day after unwrapping the wet muslin the texture is more consistent and the flavor has mellowed a bit.  it's pretty tasty, just not what i was looking for in a liverwurst.  more like a french pate grandmere.  wish i could hand out samples here!" CreationDate="2011-04-20T14:16:27.933" UserId="2138" />
  <row Id="17177" PostId="13260" Text="Thanks! I don't have access to fresh coffee (budget and location), but I will try your idea of using 'pure' water.. What do you recommend? Bottled water or is there a way to 'purify' tap water.." CreationDate="2011-04-20T14:17:04.313" UserId="4283" />
  <row Id="17178" PostId="14168" Text="I think that ergodicsum is talking about loosening the bits in the bottom of the pan using the pasta water." CreationDate="2011-04-20T14:50:03.250" UserId="194" />
  <row Id="17179" PostId="14171" Score="2" Text="Put 3 ladlefuls of pasta water into a sauce and see how thick it gets without boiling it down! There's not _that_ much starch in it, it's not like a cornstarch slurry." CreationDate="2011-04-20T14:51:10.613" UserId="4194" />
  <row Id="17180" PostId="14172" Score="2" Text="This is roughly equivalent to a large thermal mass in the fridge. If 30% is a steel block, or several gallons of water, I won't need to manually do anything each night." CreationDate="2011-04-20T15:03:25.083" UserId="5779" />
  <row Id="17181" PostId="13059" Text="For cleaning I occasionally use vinegar to remove a lingering coffee smell, followed by lots of water.  I recommend it.  It worked when our coffee started tasting stale." CreationDate="2011-04-20T15:08:13.190" UserId="1816" />
  <row Id="17182" PostId="9782" Text="@FoodTasted- You're my new hero" CreationDate="2011-04-20T15:48:43.790" UserId="5431" />
  <row Id="17184" PostId="14171" Text="depends entirely on the amount of water to pasta.  If you were to put three ladles of mine in a sauce it would be concrete. Starch thickens things, just how it works, it thickens more than three ladles of water does." CreationDate="2011-04-20T15:52:49.920" UserId="446" />
  <row Id="17185" PostId="14174" Text="yo, this dude should answer this question :) http://cooking.stackexchange.com/questions/14147/ideal-fridge-temperature-accounting-for-temperature-spikes" CreationDate="2011-04-20T15:55:09.887" UserId="446" />
  <row Id="17186" PostId="14147" Text="This is an awesome experiment. Maybe you could provide some detail on my question about fridge temperatures. http://cooking.stackexchange.com/questions/14174/what-is-the-sous-vide-botulism-risk-if-storing-meat-post-cooking-at-home" CreationDate="2011-04-20T15:59:35.953" UserId="1259" />
  <row Id="17187" PostId="14174" Text="Good point, @sarge, I left him a comment asking him to chime in." CreationDate="2011-04-20T15:59:56.873" UserId="1259" />
  <row Id="17188" PostId="13060" Text="Thanks!! I will try the freezer method. Right now it's in a airtight jar in the fridge, but I'll move the next pack to the freezer.." CreationDate="2011-04-20T16:31:30.157" UserId="4283" />
  <row Id="17189" PostId="14175" Text="Wow!!! This makes sense.. Cos the pot does get oily and smells a little rancid when I leave it to drip dry after washing it with just water.. I think will give this a try.." CreationDate="2011-04-20T16:32:46.160" UserId="4283" />
  <row Id="17190" PostId="14179" Text="Hmm.. Interesting.. How much do you recommend? Like a small pinch?" CreationDate="2011-04-20T16:33:25.270" UserId="4283" />
  <row Id="17191" PostId="9790" Text="The metal ones work nicely, but seem to be only available sized for three eggs. Eggs Benedict for two usually implies FOUR eggs, so I took a tinsnips to an old muffin tin and made a four-holer. Be sure to fold over the sharp edges with pliers and a hammer." CreationDate="2011-04-20T16:56:37.337" UserId="5455" />
  <row Id="17192" PostId="14184" Score="3" Text="Seems like the breads of Artisan Bread in 5 Minutes a Day and the no-knead technique might be the right place to look if you are willing to start a day in advance." CreationDate="2011-04-20T17:55:53.857" UserId="1816" />
  <row Id="17193" PostId="14174" Text="When I've collected it all I'll be happy to share the data with you in CSV format. I'll let you know my fridge type etc." CreationDate="2011-04-20T18:30:33.487" UserId="5779" />
  <row Id="17194" PostId="14147" Text="I'm surprised that the extra thermal mass wasn't more significant ... could you share last night's data, to see if it just needed more time to chill down?  Also, do you have any readings on the room's temperature, so we know if that could be the cause of the elevated daytime temps on the later days?" CreationDate="2011-04-20T18:47:35.557" UserId="67" />
  <row Id="17195" PostId="14184" Score="1" Text="yep -- came here to say that very same thing. the AB5 book changed my bread-bakin' life, lol. you can make enough dough for 4 loaves at a time. you just lop off a hunk when you need it, shape it, let it rise for about 20 mins, and bake. you can keep the dough in your refrigerator for up to 2 weeks, i think. it's awesome." CreationDate="2011-04-20T19:06:35.787" UserId="1415" />
  <row Id="17196" PostId="14169" Text="I have addressed the issues you mentioned." CreationDate="2011-04-20T19:25:52.480" UserId="280" />
  <row Id="17197" PostId="14169" Score="1" Text="I would argue that if you refuse to define &quot;kick it up a notch&quot; then it is in fact an unqualified list. If you refuse to define the qualifying term, the list is not qualified. I took the phrase to mean &quot;spicy&quot;, but you seem to be focused on texture and the items you list certainly lean in a different direction. Your question is better, but I still think you need to provide some more detail on what exactly you want in order to reopen." CreationDate="2011-04-20T19:48:22.787" UserId="1259" />
  <row Id="17198" PostId="14169" Text="Also, we mods are just enforcing the community vetted standards. Please don't insult us. Generally we just close questions that have been flagged by users as off topic but don't have the rep to vote to close." CreationDate="2011-04-20T19:49:16.453" UserId="1259" />
  <row Id="17199" PostId="4389" Text="I am not sure if you were joking, but in my experience horse meat does not taste like whale meat." CreationDate="2011-04-20T19:58:25.853" UserId="5600" />
  <row Id="17200" PostId="14169" Score="2" Text="I completely agree with yossarian.  &quot;Kick it up a notch&quot; is not a definition or a description, it is a terrible, annoying catch phrase.  I, too, thought you meant spicy, so obviously what you think is implied with that phrase is not coming across.  I'm completely for reopening edited questions and did not down-vote initially because everyone deserves a chance to edit their question if it's not specific enough.  However in this case, I not only did *not* vote to reopen with these edits, but down-voted because the edits did not clarify at all and your attitude is not helpful." CreationDate="2011-04-20T20:00:22.470" UserId="1236" />
  <row Id="17201" PostId="14169" Text="Did you read the FAQ?  The first bullet under &quot;What kind of questions should I not ask here&quot; says: &quot;every answer is equally valid: &quot;What’s your favorite ______?&quot; - which describes your question.  I could say &quot;add chunks of concrete&quot; and it would be a perfectly valid answer.  That kicks it up a few notches, specifically on the &quot;painful to eat&quot; scale." CreationDate="2011-04-20T20:02:48.537" UserId="1236" />
  <row Id="17202" PostId="14169" Text="Kick it up a notch would mean what do *you* think would improve it. based on the items I listed, improve texture and possibly enhance flavor, spice, sweet, or sour would be acceptable type items." CreationDate="2011-04-20T20:22:21.480" UserId="280" />
  <row Id="17203" PostId="14169" Text="In that case: again, read the FAQ.  &quot;What are your favorite&quot;/fully subjective questions are not a good match for this site.   This site is for questions that can have specific, expert-level answers.  If you're looking to poll a community with such a broad question, I suggest either finding a cooking/recipe forum, or taking this question to chat." CreationDate="2011-04-20T20:24:40.303" UserId="1236" />
  <row Id="17204" PostId="14169" Text="Well, the point was to get expert opinions on what would improve it (updated to qualify specifically what I'm looking for, which admittedly maybe too limiting) as I don't even really know enough to make educated guess." CreationDate="2011-04-20T20:29:51.770" UserId="280" />
  <row Id="17205" PostId="14169" Text="I understand what you're saying about not being able to make an educated guess, I really do. I'm not saying this is a bad question, I'm saying it's a bad question *for this site.* I've had similar questions in mind that I've refrained from posting for that reason. If you read the link in hobodave's comment under &quot;Guidelines for Great Subjective Questions&quot; you'll see why this question doesn't fit. It's no different than &quot;what do I do with leftover ___&quot; or &quot;what is your favorite ___&quot;. Anyone could say *anything* and it would be equally valid; then it becomes a race to answer to get votes." CreationDate="2011-04-20T20:40:59.563" UserId="1236" />
  <row Id="17206" PostId="14147" Text="The added mass did not have time to cool. You can see this in the graph. When the fridge was unplugged the T shot up, and it got warmer by 0800. Because I didn't give it enough time to cool, I added heat, not cold mass. I have 2 loggers in the room (floor, ceiling), and one outside. I'm collecting a few more days and will post here when I download the data. I do not see a connection between outside T and inside the fridge T. I think it is well enough insulated to not be influenced significantly." CreationDate="2011-04-20T20:43:59.403" UserId="5779" />
  <row Id="17207" PostId="4389" Text="@esultanik: I'm not joking. I had whale meat in Norway, and the closest thing it recalled me is definitely horse meat." CreationDate="2011-04-20T20:47:32.677" UserId="1342" />
  <row Id="17208" PostId="14184" Text="@franko, @justkt : okay, I've ordered the book, but could one of you two summarize the technique in an answer, so I can upvote it?" CreationDate="2011-04-20T21:00:08.073" UserId="67" />
  <row Id="17209" PostId="14169" Text="Nate, Thanks for making a sincere effort to update the question and remaining civil. I'm reopening it and reversing my down vote." CreationDate="2011-04-20T21:24:27.700" UserId="1259" />
  <row Id="17210" PostId="14169" Text="@yossarian Thank you good sir, I look forward to seeing what happens." CreationDate="2011-04-20T21:26:11.657" UserId="280" />
  <row Id="17211" PostId="14184" Text="sure - you mix together the flour, salt, yeast and water in a large container, and let it sit for a couple hours on your counter until it's risen to about double its original size. then, you can either use some dough right away, or (since it's easier to handle when its cold), put it in your fridge for at a day. then, on baking day, you cut off a grapefruit sized hunk, dust it with flour, quickly shape it, and let it sit while the oven preheats. then, you slash the top &amp; bake! easy as pie. or, uh, bread." CreationDate="2011-04-20T21:43:11.513" UserId="1415" />
  <row Id="17212" PostId="14137" Text="you're absolutely right, i must have been a bit more specific. given my budget, i am a bit far away from the electron microscope for now. my immediate interest is in analyzing the change in potato cells when they are fried when making chips (or crisps for UK users). I blanch the potatoes before frying and I want to see what happens to cells blanching. i basically want to see the impact on starch levels so i do not get burnt out chips." CreationDate="2011-04-20T21:54:01.370" UserId="5777" />
  <row Id="17213" PostId="14182" Text="FWIW, some brands of refridgerators (i.e. Samsung) have separate cooling systems for the freezer and fridge portions so freezer defrost cycles do not cause swings in temperature in the fridge section." CreationDate="2011-04-20T22:08:52.887" UserId="4873" />
  <row Id="17214" PostId="14186" Text="And you feel the extra heat retention gives you a better cup of coffee?" CreationDate="2011-04-20T22:35:30.430" UserId="4782" />
  <row Id="17215" PostId="14169" Text="@Nate, the last round of edits is great.  My downvote has been reversed as well. :)" CreationDate="2011-04-20T22:51:02.040" UserId="1236" />
  <row Id="17216" PostId="14169" Score="1" Text="The standard recipe as far as I know includes pickle relish, which definitely adds texture - did you just leave that off your listed ingredients, or are you not using it?" CreationDate="2011-04-20T23:24:07.240" UserId="1672" />
  <row Id="17217" PostId="13260" Text="I use water from a Brita filter (a way to filter tap water). I find that coffee made this way tastes much better than with tap water." CreationDate="2011-04-20T23:37:47.980" UserId="452" />
  <row Id="17218" PostId="4389" Text="@Stefano: I had whale meat in Iceland and it reminded me of a cross between beef and tuna.  Or maybe they just served me some tuna!  I had never had whale before, so I wouldn't have known the difference." CreationDate="2011-04-20T23:42:39.670" UserId="5600" />
  <row Id="17219" PostId="14183" Text="+1 Great answer!  Thanks for the handy info." CreationDate="2011-04-21T04:06:16.190" UserId="4035" />
  <row Id="17220" PostId="14189" Score="1" Text="You can also get an interesting flavor from adding pickle relish." CreationDate="2011-04-21T04:06:41.410" UserId="1887" />
  <row Id="17221" PostId="14179" Score="1" Text="http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/ would be a good starting point, a pinch a cup would be to much (would get a salty taste, which is not what most people want), you'll likely need some experimentation to get to the amount that suits your tastebuds" CreationDate="2011-04-21T08:42:26.773" UserId="5792" />
  <row Id="17222" PostId="14198" Text="This is a very open question - please make it more specific. What joint of chicken? Whole or sliced into pieces? What kind of sauce?" CreationDate="2011-04-21T09:44:57.037" UserId="4194" />
  <row Id="17223" PostId="14198" Score="3" Text="There are easily five or six ways off the top of my head. What it really depends on is what you want your end product to be. Please rewrite the question to include this information and perhaps we will be able to help." CreationDate="2011-04-21T10:06:06.370" />
  <row Id="17224" PostId="14188" Text="It already is a beer fridge, but we are doing a detox this week, so it's safe." CreationDate="2011-04-21T11:57:13.980" UserId="1259" />
  <row Id="17225" PostId="14179" Text="Cool!! I will try that!! Thanks!" CreationDate="2011-04-21T12:41:07.863" UserId="4283" />
  <row Id="17226" PostId="12406" Text="in my experience with other brands, the tea they sell loose is often less finely cut/ground than that used in bags. The content of many bags is almost powder, loose are often larger chunks." CreationDate="2011-04-21T13:14:12.290" UserId="5770" />
  <row Id="17227" PostId="12424" Text="my experience with bags vs. loose tea from other brands hints in the same direction. Baggies tend to have smaller particles than does loose tea." CreationDate="2011-04-21T13:15:26.797" UserId="5770" />
  <row Id="17228" PostId="14198" Text="What piece of chicken?  thigh?  leg?  whole breast?  cutlet?  boneless?  bone-in?  Skin-on?  Skinless?  Do you want a crispy skin?  Do you want it to be fall apart tender, or hold up a little?  Will it be served immediately, or is this an intermediate step for something else, like chicken pot pie or chicken salad?  What type of sauce?  can it hold up to high heat or long cooking?" CreationDate="2011-04-21T13:23:00.323" UserId="67" />
  <row Id="17229" PostId="14202" Score="1" Text="I find this answer confusing. If it is a hollandaise, how can it be made without yolk? Where do the emulsifiers come from? Could you maybe explain a bit more how it is made?" CreationDate="2011-04-21T13:29:03.607" UserId="4638" />
  <row Id="17230" PostId="14204" Text="+1 great answer" CreationDate="2011-04-21T15:01:05.527" UserId="53" />
  <row Id="17231" PostId="14199" Score="1" Text="That way you also get the largest piece for yourself :-)" CreationDate="2011-04-21T15:27:15.420" UserId="197" />
  <row Id="17232" PostId="14199" Text="Indeed:) Such a perfect plan" CreationDate="2011-04-21T15:51:31.230" UserId="5703" />
  <row Id="17233" PostId="14202" Text="Apologies. Start by making a hollandaise.  A mousseline is a hollandaise based sauce (just like a bearnaise).  It is what happens after that makes it into a mousseline.  Use whites, not yolks. That's all I meant. Hope this clears up any confusion." CreationDate="2011-04-21T16:14:44.567" UserId="3630" />
  <row Id="17234" PostId="14197" Text="This is exactly the type of answer I was hoping to get. Thanks." CreationDate="2011-04-21T16:17:16.490" UserId="280" />
  <row Id="17235" PostId="14205" Score="1" Text="I've tried dry wasabi powder into the mix for deviled eggs, and it surprisingly had almost very little punch.  I haven't re-tried, but I'm guessing you need to make a paste with water first so it'll activate, then mix it in." CreationDate="2011-04-21T16:22:55.957" UserId="67" />
  <row Id="17236" PostId="14203" Text="Chemex is actually my next venture after the basic pour over. Specifically, a chemex with the metal kone filter that that Coava Coffee created. I had one of those last week at a little coffee shop in Salem, OR and...wow! But it's a good deal more expensive than even a nice ceramic pour over." CreationDate="2011-04-21T16:24:11.417" UserId="4782" />
  <row Id="17237" PostId="14205" Text="@Joe , yeah you'd need to activate it first, but I doubt it would require a complete preparation as how it is served with sushi; I'm thinking more along the lines of the [dry seaweed snacks](http://amzn.to/fTu5mB) (how that works I do not know). Unactivated, I guess it would need to be added along the ratio of wasabi ice cream or something, though the yolk/mayo taste would probably overwhelm it even then" CreationDate="2011-04-21T16:29:35.397" UserId="15" />
  <row Id="17238" PostId="14199" Text="another reason to cook chicken yourslef" CreationDate="2011-04-21T16:55:10.730" UserId="5272" />
  <row Id="17239" PostId="14202" Text="That made it clear, thanks." CreationDate="2011-04-21T17:25:14.243" UserId="4638" />
  <row Id="17240" PostId="14086" Score="1" Text="Is this not a recipe request?" CreationDate="2011-04-21T17:27:45.353" UserId="1685" />
  <row Id="17241" PostId="14214" Text="Yes, it will have quite a difference. I once wrote an answer detailing what egg whites and egg yolks do in cake flour, read it: http://cooking.stackexchange.com/questions/14025/are-there-any-vegetarian-friendly-egg-substitutes-that-can-be-used-in-cakes/14035#14035. Note that changes which are bad for a cake is not necessarily bad for a bread or other baked goods." CreationDate="2011-04-21T17:30:36.673" UserId="4638" />
  <row Id="17242" PostId="13855" Text="I used Egg Beaters to make the quiche in question - with a whole-wheat crust, low-fat cheese and using 1% milk. It came out great!" CreationDate="2011-04-21T17:53:47.213" UserId="3113" />
  <row Id="17243" PostId="14221" Score="2" Text="Could you add a reference to back this up?" CreationDate="2011-04-21T17:54:09.663" UserId="7" />
  <row Id="17244" PostId="14221" Text="http://en.wikipedia.org/wiki/German_chocolate_cake" CreationDate="2011-04-21T17:54:34.920" UserId="3113" />
  <row Id="17245" PostId="14162" Text="Normally, I wouldn't diss either of those suggestions, but... You're boiling or braising a sausage in it. Go *cheap* - subtle flavors really don't come through, at least in my experience. mfg's suggestion sounds about right; save the decent stuff to drink while you're grilling..." CreationDate="2011-04-21T18:03:25.700" UserId="86" />
  <row Id="17246" PostId="14159" Text="FWIW, if you *can* get non-pre-cooked brats, the extra time spent cooking to render down the fats gives the beer ample time to flavor the meat. And to be absorbed by the cook." CreationDate="2011-04-21T18:05:15.667" UserId="86" />
  <row Id="17247" PostId="14213" Score="1" Text="Try throwing the sauerkraut in with the beer some time... Brats get a little tangy, kraut gets a little beery, a good time is had by all." CreationDate="2011-04-21T18:08:08.020" UserId="86" />
  <row Id="17248" PostId="14213" Score="1" Text="That's fun too! Though sometimes I like my sauerkraut a little crunchier.  I also will sometimes add sliced apples in there with pearl onions so those get all squishy and good." CreationDate="2011-04-21T18:11:00.157" UserId="5509" />
  <row Id="17249" PostId="14192" Text="Thank you, Daniel - I stuck them in the freezer since I unfortunately won't be getting to them in the next 72 hours." CreationDate="2011-04-21T18:17:00.633" UserId="5696" />
  <row Id="17251" PostId="14218" Score="5" Text="Cocoa trees don't grow in Germany either." CreationDate="2011-04-21T18:21:42.560" UserId="5602" />
  <row Id="17252" PostId="14225" Text="It's not puff pastry. It's sort of similar, but not the same." CreationDate="2011-04-21T18:24:13.503" UserId="5602" />
  <row Id="17253" PostId="14225" Score="1" Text="hence the parenthesis... I've seen it with both (although I suppose technically it's not a proper strudel in that case)." CreationDate="2011-04-21T18:27:41.520" UserId="941" />
  <row Id="17255" PostId="14159" Text="@Knives I did find a recipe eventually that really went to great lengths to maximize the brat; sounds like it would probably be able to kick it pre-cooked or not. According to him and his beer-bath method, cooling and returning to temp maintains moisture and absorption best; for me pre-soaking works well, but I'd like to try his method (although I doubt I ever will)." CreationDate="2011-04-21T19:07:16.967" UserId="15" />
  <row Id="17256" PostId="14159" Score="1" Text="that's... A really fiddly technique! That said, I could kinda see it working; the common technique (when grilling for a group) of moving the brats back and forth between the grill and the beer tends to produce reasonable results, this is just... waaaay more obsessive." CreationDate="2011-04-21T19:12:51.550" UserId="86" />
  <row Id="17257" PostId="13158" Score="2" Text="Perhaps it would help if Paul clarified where else he has eaten pizza. If montreal is the only place he has eaten pizza aside from where he lives now, it might be that the montreal pizza he is used to is generic, and the unique pizza that served where he currently resides." CreationDate="2011-04-21T19:18:02.417" UserId="4777" />
  <row Id="17258" PostId="14240" Text="Bruno Goussault (and others) advocates for stepwise cooling for this very reason; the sponge analogy may not be a completely accurate description for how this readsorption is accomplished, but it is clearly an effective technique.&#xA;&#xA;See, e.g., http://blog.khymos.org/2011/04/01/tfp-2011-sous-vide-master-class-part-2/, under the &quot;STEPWISE COOLING&quot; heading" CreationDate="2011-04-21T19:52:26.800" UserId="4489" />
  <row Id="17259" PostId="14220" Score="2" Text="Yes, it will take *everything* off - including the finish. Don't do this." CreationDate="2011-04-21T20:08:23.700" UserId="41" />
  <row Id="17260" PostId="14164" Score="1" Text="@somehume I just made banana bread this morning using the flax version: 4 mushy bananas, 1 cup sugar, 1 'egg', 2 tbsp. melted butter, pinch salt, 1 tsp. baking powder, 1 tsp. baking soda, 1.5 tsp. vanilla, 1.5 cups flour, and some chopped walnuts. Bake @ 350 for 50 minutes. It doesn't rise quite as much as it does with the egg, but pretty darn close." CreationDate="2011-04-21T22:57:54.437" UserId="5781" />
  <row Id="17261" PostId="14164" Score="2" Text="@somehume for cakes, look for recipes that only call for one or two eggs to start with. Once you get beyond a couple it's less likely that they'll work, as the recipe is relying more on the eggs than on other ingredients in order to make it work. Good luck!" CreationDate="2011-04-21T23:00:13.937" UserId="5781" />
  <row Id="17262" PostId="3008" Score="1" Text="You can cover that lack of authenticity with a tablespoon or two of toasted sesame oil, available at most asian groceries. The oil keeps well, and is also very tasty in homemade coleslaw." CreationDate="2011-04-21T23:12:00.373" UserId="5455" />
  <row Id="17263" PostId="14154" Text="Thanks - yes, it looks like you have to start with the grapes. However I wonder what would happen if I did reduce the liquid from my grape juice, would it be similar to must? The concord grape flavor is so intense in the juice, I wonder if it could intensify even more." CreationDate="2011-04-21T23:43:31.190" UserId="1184" />
  <row Id="17264" PostId="14223" Text="Actually most native speakers of English can't pick out that specific configuration so you seem to have the upper hand. (I presume you're from Germany from your quoting of the country and its flora ~ the German language is much more expressive than ours in matters like this ~ ergo Congratulations my good sir ;) )" CreationDate="2011-04-22T00:49:59.813" UserId="3325" />
  <row Id="17265" PostId="14222" Text="confuse != confusion. I'd edit, but it's not a large enough edit to be accepted." CreationDate="2011-04-22T02:16:05.437" UserId="2561" />
  <row Id="17266" PostId="13454" Text="@Belisarius: that sounds good o_o Gotta love putting the less common plants on some meat :)" CreationDate="2011-04-22T03:19:50.603" UserId="5830" />
  <row Id="17267" PostId="14147" Text="You could insulate the fridge and/or get some kind of mufflers :) There are even some fridges out there, mostly minis, that use the `Peltier effect` to work silently, without compressors." CreationDate="2011-04-22T03:32:02.797" UserId="5830" />
  <row Id="17268" PostId="13223" Text="of course if it's burnt in badly enough, nothing will get rid of it." CreationDate="2011-04-22T06:40:01.030" UserId="5770" />
  <row Id="17269" PostId="3190" Text="I eat parmesian slices plain and the rind goes down the gullet with it." CreationDate="2011-04-22T06:48:49.220" UserId="4637" />
  <row Id="17270" PostId="14248" Text="Thanks for the answer. I will try grilling it today." CreationDate="2011-04-22T14:05:47.367" UserId="5824" />
  <row Id="17271" PostId="14164" Text="+1 each for the answer and comments. I never considered the impact of frequency for ingredients. It seems fundamental now that you've mentioned it." CreationDate="2011-04-22T14:58:35.810" UserId="5669" />
  <row Id="17272" PostId="14249" Score="2" Text="I've certainly never seen this in print; it sounds like some strange family tradition to me." CreationDate="2011-04-22T15:47:35.323" UserId="41" />
  <row Id="17273" PostId="14249" Score="2" Text="maybe it is just that Dad doesn't like it any other way ..." CreationDate="2011-04-22T16:19:23.580" UserId="5800" />
  <row Id="17274" PostId="14264" Text="I can exonerate the cream: It had carrageenan, but no fillers like what you mention. The custard before adding the melon tasted normal. I didn't taste the melon puree, only the custard with incorporated melon, so not very concentrated - and it was bitter, unlike the pure melon I ate. It was really strong bitterness, maybe as strong as black coffee (not espresso, but not American dilution either). So the mystery remains. But I am happy to know that it is unlikely to occur in the future." CreationDate="2011-04-22T17:03:40.540" UserId="4638" />
  <row Id="17275" PostId="14266" Text="So no water needed? What hit should I use and for how long?" CreationDate="2011-04-22T17:12:12.580" UserId="5550" />
  <row Id="17276" PostId="14266" Text="Yeah, I've never used water to just cook sausage. Time and temperature will vary based on thickness but you definitely want it cooked all the way through." CreationDate="2011-04-22T17:21:01.273" UserId="123" />
  <row Id="17277" PostId="14265" Score="1" Text="Related: [Types of Chorizo](http://cooking.stackexchange.com/questions/5191/what-is-cooking-chorizo/5196#5196), [Casing](http://cooking.stackexchange.com/q/11411/15), [more](http://cooking.stackexchange.com/questions/8030/how-to-keep-fresh-chorizo/8033#8033)." CreationDate="2011-04-22T17:21:26.587" UserId="15" />
  <row Id="17278" PostId="14259" Score="2" Text="Also : pre-cooking ingredients; some items like onions and bell peppers may give off too much liquid to evaporate quickly in a home oven; you can saute or roast them first, then use them on the pizza.  And my normal method for home cooking is to par-bake the crust a little first, before adding any sauce or other toppings." CreationDate="2011-04-22T17:26:56.210" UserId="67" />
  <row Id="17279" PostId="14222" Text="@tnorthcutt : I think there's a minumum number of characters required ... but I fixed it." CreationDate="2011-04-22T17:30:13.163" UserId="67" />
  <row Id="17280" PostId="14223" Text="@drachenstern Thanks for the congratulations on my good English. You probably missed the fact that when you commented, my answer stated that Wilhelm I &quot;grounded&quot; the second reich :)" CreationDate="2011-04-22T17:46:31.877" UserId="4638" />
  <row Id="17281" PostId="14263" Text="Yes, even I would prefer food processor if I have to cook some thing for more than 4-6 adults. The reason is consistency in dough." CreationDate="2011-04-22T19:24:29.200" UserId="5272" />
  <row Id="17282" PostId="7669" Text="Need to try this, I am in India and I can't find Jalapeños" CreationDate="2011-04-22T19:48:36.923" UserId="5272" />
  <row Id="17283" PostId="14270" Score="1" Text="As it stands, this question is an exact duplicate of the question you linked to with the word &quot;authoritative&quot; added.  I do understand the motivation here - you want reliable sources and the original answers had none - but it's still the same question. If you're doubting the premise stated by the accepted answer (i.e. that the salt affects starch gelation) then *that* would be a great question to ask. Please consider rewording this to explain exactly what it is that you want proven or disproven." CreationDate="2011-04-22T20:06:40.960" UserId="41" />
  <row Id="17284" PostId="14270" Text="@Aaronut: Thanks, I've reworded the question to emphasize that this question is narrower. Another reason that I didn't just comment on the answer to the other question is that only the original answerer would see it." CreationDate="2011-04-22T20:15:21.603" UserId="4697" />
  <row Id="17285" PostId="14270" Text="Perfect - this is a lot more focused." CreationDate="2011-04-22T20:21:34.793" UserId="41" />
  <row Id="17286" PostId="14223" Text="I'm sure I did, I was focusing on the identification of `the configuration adjective - adjective/noun - noun` though, so I suppose it's alright ;)" CreationDate="2011-04-22T20:33:46.137" UserId="3325" />
  <row Id="17287" PostId="13223" Text="I hate to make a fool of myself, but why is a razor on glass a bad idea? I use razor blades all the time to scrape off paint, plaster and other things stuck to window or sheet glass." CreationDate="2011-04-22T20:45:10.933" UserId="4343" />
  <row Id="17288" PostId="14270" Score="2" Text="Whilst the gelatinisation in the presence of salt is scientifically interesting.  Leaving salt out of pasta cooking renders it next to inedible for most people on a taste basis, so the whole issue is generally academic." CreationDate="2011-04-22T23:50:10.710" UserId="3432" />
  <row Id="17289" PostId="14270" Text="@Orbling: It is true that *many* people find pasta to be excessively bland without salt, but &quot;most&quot; is a heavy generalization; people who don't eat a lot of salty foods are less likely to have a problem with it. I'm fairly well accustomed to unsalted pasta myself, although I tend to eat the whole wheat variety." CreationDate="2011-04-23T01:56:11.820" UserId="41" />
  <row Id="17290" PostId="14270" Text="@Aaronut: Wholewheat pasta is a good deal easier to consume unsalted, but still an acquired (lack of) taste.  It is a generalisation, but I still think &quot;most&quot; would hold with a suitably large survey.  People with heart conditions and health freaks would be the primary nay sayers." CreationDate="2011-04-23T02:37:31.660" UserId="3432" />
  <row Id="17291" PostId="14270" Text="@Orbling: Assuming for the sake of avoiding a semantic argument that your generalization is valid, this question still has some culinary, as opposed to academic, significance, because *how much* salt you add is the logical follow-up question, and experimental data seems to indicate that *too much* of it can make the sticking worse." CreationDate="2011-04-23T02:44:09.717" UserId="41" />
  <row Id="17292" PostId="14270" Text="@Aaronut: Aye, well the Italians probably have it right with their 10/100/1000 scale." CreationDate="2011-04-23T03:09:44.593" UserId="3432" />
  <row Id="17293" PostId="14270" Text="@Orbling: If the salt only affected the taste, it would be easier to vary _when_ the salt is added." CreationDate="2011-04-23T06:26:23.650" UserId="4697" />
  <row Id="17294" PostId="14275" Text="Thanks, this is what I was looking for. I don't have the book -- does it say anything about the relation between salt concentration and starch gelation in the special case of NaCl and 100 degrees?" CreationDate="2011-04-23T07:34:11.593" UserId="4697" />
  <row Id="17295" PostId="14270" Text="@Tim Nordenfur: Any particular reason you are highly concerned with the stickiness of the pasta?  Depending on what you are doing with it afterwards, I've never found it matters overly either way." CreationDate="2011-04-23T08:18:56.077" UserId="3432" />
  <row Id="17296" PostId="14270" Text="@Orbling: It's mainly a desire to know the truth. I'd salt it for the taste anyway." CreationDate="2011-04-23T08:30:54.657" UserId="4697" />
  <row Id="17297" PostId="14270" Text="@Tim Nordenfur: Ah, fair enough - like I said above, the point is academic; academic does not imply uninteresting.  Aaronut's answer seems to get to the heart of the matter." CreationDate="2011-04-23T08:43:36.800" UserId="3432" />
  <row Id="17298" PostId="14122" Score="1" Text="Well, if you're consistently getting flat cookies, simply try creaming for longer. You can't 'overwork' it, that's only a problem once you add flour." CreationDate="2011-04-23T08:48:12.537" UserId="4194" />
  <row Id="17299" PostId="14274" Text="Very interesting find! Does the &quot;However, ...&quot; end in anything that is related?" CreationDate="2011-04-23T08:54:19.603" UserId="4697" />
  <row Id="17300" PostId="13584" Text="Put the paper inside a silicone mould. I think the silicone stops them from drying out in the over which seems to make  them more likely to stick." CreationDate="2011-04-23T13:40:44.537" UserId="5489" />
  <row Id="17301" PostId="14288" Score="2" Text="I've added the `[restaurant-mimicry]` tag because I'm assuming you had this in a restaurant (else you could just ask whoever made it for the recipe). I'm leaving it open primarily because neither Google nor any of the major recipe search engines give any useful hits for an Andaluz *sauce* as opposed to the gazpacho soup.  However, it would help a lot if you could tell us more about the sauce than its colour. Does it taste the same as the soup? If not, how does it differ?" CreationDate="2011-04-23T15:55:54.957" UserId="41" />
  <row Id="17302" PostId="14275" Text="@Tim: There's a little more information about NaCl on the page I quoted from (click the source link), but that's about it.  Keep in mind that when you say &quot;100 degrees&quot; - often with these experiments, the gelatinization temperature (Tm) is exactly what they're measuring, so the question is self-defeating. Again, I don't think there's really a definitive answer because even if the theory said one thing, you are almost never working with pure NaCl, pure wheat starch, or even pure water, and all sorts of other factors like agitation come into play." CreationDate="2011-04-23T16:48:53.107" UserId="41" />
  <row Id="17303" PostId="14291" Text="How would you modify the marinade to better suit the meat balls?" CreationDate="2011-04-23T17:32:22.617" UserId="5550" />
  <row Id="17306" PostId="14288" Score="1" Text="We eat it with a lot of things, not only durum, also kebab, french fries, hamburgers, sandwich etc." CreationDate="2011-04-23T18:35:45.913" UserId="4580" />
  <row Id="17307" PostId="14100" Text="Looks like I need to clear this up a little. You put portion size amounts of stuff in plastic bags. You stack them in a suitable plastic tub and they form into frozen slabs. Then you take them out of the plastic tub. That way you have something in a shape you can stack in the freezer, without needing a lot of large tubs in there. Each of them is still wrapped in the plastic bag you started with." CreationDate="2011-04-23T18:44:17.497" UserId="5660" />
  <row Id="17308" PostId="14291" Score="1" Text="I would go for slightly more savoury, omit the ketchup, add garlic and ginger and use hoisin instead of soy." CreationDate="2011-04-23T19:18:44.427" />
  <row Id="17309" PostId="14293" Score="8" Text="Of course, &quot;unsafe&quot; does not necessarily mean &quot;it will kill you&quot;. Riding a bike on major roads without a helmet is unsafe, but many people do it their entire lives without incident. 1 week is simply the difference between &quot;practically no risk&quot; and &quot;some risk&quot;." CreationDate="2011-04-23T19:41:42.953" UserId="41" />
  <row Id="17310" PostId="14281" Score="2" Text="Cooking does eliminate a certain amount of nutrients but it also generally increases their bioavailability; most of the time you're not doing yourself any favour by eating food raw, unless you prefer the taste or texture that way." CreationDate="2011-04-23T21:16:10.917" UserId="41" />
  <row Id="17311" PostId="14295" Score="2" Text="I've had the strangest results using carbonated drinks for marinade. Apply something without carbonation. You are not bound to the drinks you have; you can puree any fruit or veggies available and mix with some water, acid (cream of tartar or citric acid or vinegar, whatever available) and herbs and spices. Will probably work better than vanilla Coke." CreationDate="2011-04-23T21:38:12.003" UserId="4638" />
  <row Id="17312" PostId="13325" Text="+1 fascinating book!" CreationDate="2011-04-23T22:42:09.827" UserId="2954" />
  <row Id="17313" PostId="11770" Text="@daniel: about the last paragraph, my guess is that it is because milk is a buffered solution, more about buffered solutions [here](http://en.wikipedia.org/wiki/Buffer_solution). If the premise is right you can use 0% fat milk for removing some unpleasant odours and flavours, since only weak acid/conjugate base or weak base/conjugate acid are required in buffer solution -formation. Please, let me know if my guess is utterly nonsense." CreationDate="2011-04-23T23:15:31.657" UserId="2954" />
  <row Id="17315" PostId="13675" Text="**[Update]** I have done some big changes, they may be wrong depending on the definition of lentils. I assumed that lentils are coreless, it is wrong with core lentils. If lentils can be core and non-core things, please, attack the question separately with them. The two processes are different, unfortunately Wikipedia pays no attention to it." CreationDate="2011-04-23T23:29:05.993" UserId="2954" />
  <row Id="17316" PostId="13675" Text="@Orbling: may you clarify? Into which direction? Please, read my update, the question may contain a false premise about sprouting." CreationDate="2011-04-23T23:30:01.983" UserId="2954" />
  <row Id="17317" PostId="14147" Text="Final results and data here: http://kenmankoff.com/data/fridge/" CreationDate="2011-04-23T23:48:28.133" UserId="5779" />
  <row Id="17318" PostId="14174" Text="Final results and data here: http://kenmankoff.com/data/fridge/" CreationDate="2011-04-23T23:48:57.153" UserId="5779" />
  <row Id="17319" PostId="14147" Text="@Jefromi, thinner lines available at the above page." CreationDate="2011-04-23T23:54:09.397" UserId="5779" />
  <row Id="17320" PostId="14147" Text="@Joe. Thermal mass kept the max temp down by about 1 C, and the over all degree-hours down by quite a bit more. I have room for a lot more mass, so I think 9 hours without power will not be a problem. Also, room and external temps are at the above page. I see no correlation." CreationDate="2011-04-23T23:55:22.517" UserId="5779" />
  <row Id="17321" PostId="14268" Score="1" Text="Keep in mind that alcohol itself has a bunch of calories. Something like 7 calories per gram (compared to 4 calories per gram for carbohydrates)." CreationDate="2011-04-24T02:49:06.237" UserId="152" />
  <row Id="17322" PostId="6797" Text="Yes, but you can also eat it without the spinach (tiropita)." CreationDate="2011-04-24T06:22:56.707" UserId="4580" />
  <row Id="17323" PostId="13347" Score="1" Text="you are right, thank you." CreationDate="2011-04-24T07:18:23.763" UserId="2954" />
  <row Id="17325" PostId="14303" Text="OK, I will try it and let you know.But wont it destroy the brownie?" CreationDate="2011-04-24T11:41:37.030" UserId="5272" />
  <row Id="17326" PostId="14288" Text="It's a German-ish recipe so you need to translate recipes - Some links on chefkoch, translated they are http://translate.google.com/translate?hl=en&amp;sl=de&amp;u=http://www.chefkoch.de/suche.php%3Fsuche%3Dandaluz%2Bsauce" CreationDate="2011-04-24T11:41:41.907" UserId="3203" />
  <row Id="17327" PostId="14281" Text="@ Aaronut - While probably true, there is not a great deal of long term science on the whole &quot;bioavailability&quot; story. Every body is different, so there is not one diet recipe for all. Just studing the for GI levels for different diabetics you can see the huge variance. One man's poison is another man's cake!" CreationDate="2011-04-24T11:50:49.947" UserId="3203" />
  <row Id="17328" PostId="14299" Text="People have definitely suffered malnutrition because of overprocessing their food (see e.g. the story of beri beri and vit. B). There are indispensable nutrients which are destroyed by high temperatures (e.g. vitamin C), plus, for a given food, not every molecule and its effect on the body is known. So trying to keep as many of these as possible is a good idea. &quot;eat more of the vegetables&quot; isn't such a good advice, because after destroying some vitamins but none of the calories or trace minerals (which have an upper limit), you don't do your health any favors when eating more." CreationDate="2011-04-24T12:52:53.717" UserId="4638" />
  <row Id="17329" PostId="14303" Text="It should be ok providing you don't make it too liquid. You need to strike a balance between soakability and not being so wet it breaks the brownie up. That's why it's a good idea to test it on one brownie first." CreationDate="2011-04-24T13:14:47.313" UserId="4194" />
  <row Id="17330" PostId="14305" Text="I updated the question to hopefully reflect the proper wording. That was due to my own unfamiliarity with meningitis and not the fault of the many websites that mention to cook escargot properly or risk meningitis. That being said, I would not consider any of those sites  to be at all credible. And none that I've found give the type of detailed information you describe in terms of safe cooking practices for escargot. That is in fact what I am looking for. Official safety guidelines and not just someones recipe instructions." CreationDate="2011-04-24T13:44:44.613" UserId="5847" />
  <row Id="17331" PostId="5970" Text="Queso fresco and queso blanco are not _acid-set_ cheese varieties, hence they tend to melt when heated. This is why neither is a good substitute for paneer." CreationDate="2011-04-24T14:47:44.847" UserId="4817" />
  <row Id="17332" PostId="14303" Score="2" Text="I tried it on a part, used honey, tasted bit sweet. I guess I will buy a small tub of vanilla and will devour this brownie with ice cream and chocolate syrup. I have some how lost around 2 KGs and hopefully will regain my round shape soon :P. Thanks for the tip." CreationDate="2011-04-24T16:11:43.280" UserId="5272" />
  <row Id="17333" PostId="14306" Text="My Wifey had this idea on first place but frost or sugar will not add the sweetness consistently." CreationDate="2011-04-24T16:24:55.890" UserId="5272" />
  <row Id="17334" PostId="5970" Text="@Avinash- http://en.wikipedia.org/wiki/Queso_blanco They are acid set and don't usually melt. I use them frequently as drop in replacements for paneer with perfect results." CreationDate="2011-04-24T18:05:23.727" UserId="2001" />
  <row Id="17335" PostId="14281" Score="3" Text="@TFD for real?  I see [at least 13,500 studies](http://scholar.google.com/scholar?q=cooking+bioavailability&amp;hl=en) related in some way to this topic. It's rather well-studied if your aim is to do specific research (as opposed to making generalizations like &quot;cooking destroys nutrients&quot;)." CreationDate="2011-04-24T18:37:12.627" UserId="41" />
  <row Id="17336" PostId="14169" Score="6" Text="This question is starting to gather a lot of poor-quality answers (as most polls eventually do), so I'm going to close it now.  While I, as the others, appreciate the effort you put into editing, it's still doesn't actually convey a criteria for right or wrong; enhancing flavour or texture could literally mean anything in cooking. Since you've already accepted an answer, I believe it should be safe to assume that the question has run its course." CreationDate="2011-04-24T20:29:46.227" UserId="41" />
  <row Id="17337" PostId="14086" Score="1" Text="@Katie: It's highly open-ended but at the moment we don't have a policy on &quot;serving suggestion&quot; questions. This isn't actually asking how to make the lobster, it's asking what to serve *with* it. In theory, at least, there is a limited number of &quot;standard&quot; accompaniments to go with any main course." CreationDate="2011-04-24T20:34:40.463" UserId="41" />
  <row Id="17338" PostId="14165" Text="@rumtscho: In sweden you can find high protein wheat flour. Roughly translated it would be called &quot;special wheat flour&quot;." CreationDate="2011-04-24T21:13:22.353" UserId="3896" />
  <row Id="17340" PostId="14306" Score="1" Text="@Kumar : maybed not if you left it in typical brownie-sized bits, but if you cut it into smaller bite-sized bits, and enrobe it in the frosting, or a sweet chocolate, you'd be able to get the balance you're looking for." CreationDate="2011-04-25T02:17:42.017" UserId="67" />
  <row Id="17341" PostId="14222" Text="Yes, there is. However, I didn't see anything else that needed to be edited, and I didn't want to edit something just for the sake of reaching a threshold, thus my decision to comment instead." CreationDate="2011-04-25T04:19:10.500" UserId="2561" />
  <row Id="17342" PostId="14311" Score="1" Text="Citric acid is available in many supermarkets, look in the baking aisle. If not, try getting it over the Internet, just make sure it says &quot;food grade&quot;. Or use cream of tartar, it doesn't have the somewhat lemony taste of citric acid, but is similarly sour. Make sure to measure the pH, if you drink big portions of drink with too low a pH, you can get health problems." CreationDate="2011-04-25T09:29:32.053" UserId="4638" />
  <row Id="17343" PostId="14310" Text="Huh?! Either the calories of alcohol are metabolized and there is weight gain from them, or they aren't, then there is no weight gain from them. &quot;Carbs will at least provide energy&quot; - that's what he is trying to avoid. So what are you trying to say here?" CreationDate="2011-04-25T09:33:23.970" UserId="4638" />
  <row Id="17344" PostId="14310" Score="1" Text="On a side note, the point of a low-carb diet is to manage the insulin-glucagon system for blood sugar regulation. Calories from anything but insulin-activating carbohydrates are considered immaterial in such a diet. But we don't need to discuss this here, I provide this as background info." CreationDate="2011-04-25T09:44:50.673" UserId="4638" />
  <row Id="17345" PostId="14305" Text="I thought the Spanish food safety agency might have published guidelines because snails are used in Spanish cuisine, but I can't find anything there." CreationDate="2011-04-25T10:14:15.277" UserId="4590" />
  <row Id="17346" PostId="14312" Score="2" Text="Answered on http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz" CreationDate="2011-04-25T11:42:04.547" UserId="3203" />
  <row Id="17347" PostId="14311" Score="1" Text="@rumtscho- this is what I was going to say. Make this an answer not a comment." CreationDate="2011-04-25T12:22:49.850" UserId="2001" />
  <row Id="17348" PostId="14315" Score="3" Text="A &quot;broiler&quot; (*i.e.*, a kitchen appliance specifically designed for applying intense heat from above) is often also called a &quot;[salamander](http://en.wikipedia.org/wiki/Grilling#Salamander)&quot;, especially in professional kitchens." CreationDate="2011-04-25T12:52:28.930" UserId="5600" />
  <row Id="17349" PostId="14315" Score="4" Text="Of course, a &quot;grill&quot; can also be charcoal powered rather than gas." CreationDate="2011-04-25T13:16:35.063" UserId="2001" />
  <row Id="17350" PostId="13347" Text="ha, thanks. I always upvote comments/answers that say I'm right!" CreationDate="2011-04-25T14:10:03.010" UserId="5373" />
  <row Id="17351" PostId="14318" Text="I'm guessing that part of the issue is chilling the whole canister ... but you might be able to give it a faster re-chill in a ice &amp; salt water bath.  The only issue I could think that might make a difference would be if there were an advantage to adding the nitrous to a not-as-chilled cream." CreationDate="2011-04-25T15:31:13.997" UserId="67" />
  <row Id="17352" PostId="14315" Text="I'd suggest a different term than &quot;barbeque&quot; in the US.  Of course, we do call grills &quot;barbeques&quot;, but there is also another noun, verb, and adjective of the same word, which usually means something quite different here.  My talks with people from other countries (most notably Brits and Aussies) tend to have a hard time wrapping their head around the various US uses of the word &quot;barbeque&quot; as it tends to just be a word for general grilling where ever they're from." CreationDate="2011-04-25T15:42:02.207" UserId="5860" />
  <row Id="17353" PostId="14317" Score="2" Text="There's no way this recipe makes the sauce shown in that picture." CreationDate="2011-04-25T15:47:05.813" UserId="60" />
  <row Id="17354" PostId="14304" Text="I think you and @Rum are right; this likely could have been any sugar water. I'm actually guessing they chose apple juice because it is relatively subtle. The apple juice flavor was definitely not apparent (someone on their way over called in the nick of time to find out if we needed her to pick up anything). My reluctance to add carbonation to the process (since it was supposed to braise, not simmer etc) was due to the likelihood that the gas would cause the liquid to evaporate too quickly relative to the 30 minute steaming time." CreationDate="2011-04-25T17:07:52.017" UserId="15" />
  <row Id="17355" PostId="14323" Score="3" Text="Are you using pre-made tortillas?  If so, make sure to warm them before.  It'll make it more pliable, and less likely to tear." CreationDate="2011-04-25T19:09:07.200" UserId="67" />
  <row Id="17356" PostId="14323" Text="For a demo, walk into a Chipotle restaurant and watch." CreationDate="2011-04-25T19:34:44.550" UserId="5408" />
  <row Id="17357" PostId="14315" Text="@Phoenix what are you talking about? &quot;I'd suggest a different term than &quot;barbeque&quot; in the US. Of course, we do call grills &quot;barbeques&quot;, but there is also another noun, verb, and adjective of the same word, which usually means something quite different here&quot;  What is that noun verb and adjective?" CreationDate="2011-04-25T19:47:46.277" UserId="5866" />
  <row Id="17358" PostId="14333" Score="1" Text="I call sticking a marshmallow directly in to a flame &quot;lighting a marshmallow on fire&quot;." CreationDate="2011-04-25T20:22:15.837" UserId="123" />
  <row Id="17359" PostId="14334" Text="So with the glowing coals, even if the food isn't even touching the flame, that's still direct? So what about a gas powered grill above food, and food on a tray under it. If it's just a few inches away, is that -direct-?" CreationDate="2011-04-25T20:36:11.637" UserId="5866" />
  <row Id="17360" PostId="14333" Text="@Ryan Elkins British people sometimes cook marshmallows on a bonfire and eat them.  they don't light up i don't think. they just taste nicer! what'd you call a bonfire in America?" CreationDate="2011-04-25T20:48:25.983" UserId="5866" />
  <row Id="17361" PostId="14333" Text="@Ryan Elkins and does every method of cooking in america involve a grill/grid/surface between food and flame? Is there no name for without?" CreationDate="2011-04-25T20:49:37.183" UserId="5866" />
  <row Id="17362" PostId="14337" Text="It's not too costly to carbonate at home; the iSi soda siphon is inexpensive (around $50 I think) and some of the higher-up models can accept CO2 cartridges. It'll take a while to pay for itself, but it will eventually (and has many other uses). Mind you, I don't think I've ever had carbonated lemonade, but to each his own..." CreationDate="2011-04-25T21:00:09.130" UserId="41" />
  <row Id="17363" PostId="14337" Text="I don't carbonate homemade lemonade either, but I can see how someone accustomed to fanta &amp; co might miss it. I'd still recommend to the OP to make a try with bottled carbonated water first and only buy a siphon if the carbonated version works for him. Of course, the problem could theoretically be in the sourness, but with lemon, he should be able to achieve a very sour drink by just adding more lemon juice. Citric acid will make for a cheaper drink, but some preliminary tries with more lemon will show if the problem is missing sourness or astringency." CreationDate="2011-04-25T21:12:09.107" UserId="4638" />
  <row Id="17364" PostId="14333" Text="got it.. campfire roasting." CreationDate="2011-04-25T21:24:13.813" UserId="5866" />
  <row Id="17365" PostId="14334" Text="I see, broiling is direct heat too." CreationDate="2011-04-25T21:24:56.840" UserId="5866" />
  <row Id="17366" PostId="14334" Text="I would guess direct; like me it sounds like you're from the UK - where these terms are completely alien. I'd only heard these terms from reading American BBQ manuals." CreationDate="2011-04-25T21:27:52.713" UserId="2389" />
  <row Id="17367" PostId="14332" Text="Maybe http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz can help you." CreationDate="2011-04-25T22:14:21.007" UserId="4580" />
  <row Id="17368" PostId="14333" Score="1" Text="I just more meant to imply that you don't want to stick it directly IN the fire otherwise they tend to catch on fire and burn. It was mostly a joke." CreationDate="2011-04-25T22:27:35.287" UserId="123" />
  <row Id="17369" PostId="14315" Text="@barlop: BBQ in the American South means slow-cooked in a smoker. Which is quite different than the grill meaning of BBQ (fast-cooked over a fire)" CreationDate="2011-04-25T22:52:41.247" UserId="160" />
  <row Id="17370" PostId="14256" Text="How hot is your oven? Are you using a pizza stone? If so, how long did you heat the stone for?" CreationDate="2011-04-25T23:02:15.103" UserId="160" />
  <row Id="17371" PostId="14348" Score="3" Text="Induction hobs are not a heat source at all. Rotisseries expose meat to an open flame so they are definitely direct heat.  Microwaves are not a direct heat source because the heat is generated within the food itself, not applied externally.  It doesn't seem silly to me." CreationDate="2011-04-26T01:00:46.327" UserId="41" />
  <row Id="17372" PostId="14317" Text="@hobodave -That may be so in your mind. Debbie has done the research and come up with an answer - then helpfully translated it. That represents work on our behalf, she has not presented it as her own, and it doesn't deserve a down vote. It is the closest that anyone has got to the &quot;original recipe&quot; so far -  LOL if you go by the pics, you would never buy any thing in a packet!" CreationDate="2011-04-26T01:12:30.280" UserId="5660" />
  <row Id="17373" PostId="14333" Text="@Ryan: What?! That's the best way to eat them! Light it on fire, let it crisp up nice and black, blow it out, and devour. The gooey insides contrast nicely with the thin crispy burnt exterior." CreationDate="2011-04-26T02:53:39.133" UserId="60" />
  <row Id="17374" PostId="14333" Text="@Dave Yeah, I ate them like that a lot when I was younger - got sick off of it once though and could never stomach it again." CreationDate="2011-04-26T02:55:56.870" UserId="123" />
  <row Id="17375" PostId="14335" Text="Have you checked to see if there's an H Mart (a.k.a. Han Ah Reum) in your area?" CreationDate="2011-04-26T02:58:41.923" UserId="5776" />
  <row Id="17376" PostId="14264" Text="This is a good answer; if you didn't taste the honeydew puree before adding it, it was very likely that. Purees often taste different than the original fruit, so I would always taste before adding and possibly ruining all the other stuff. I'd also recommend trying to make a honeydew sorbet first. It will give you a good idea of what the honeydew tastes like on its own, how much sugar it needs, how acidic or bitter it is, etc." CreationDate="2011-04-26T03:10:45.437" UserId="5776" />
  <row Id="17377" PostId="14315" Text="Well, Barbeque has quite a few uses (and it's not just in the South).  It's kind of a unique food, can't really say regional dish but a gradated one (it's all over the US, but a neighboring town's is usually different but similar style than anothers', and the farther you get from one town towards another, the more different it is, like a color gradient).  It almost always has one thing in common:  Pork being slow cooked over many hours (not necessarily in a smoker) until the meat is tender enough to simply fall off the bone at the slightest touch, and the sauce, which is what really changes." CreationDate="2011-04-26T05:35:46.547" UserId="5860" />
  <row Id="17378" PostId="14315" Text="(also some places use Beef, ugh) Some places use a vinegar based sauce (which is the right way!), some use tomato based sauce, some use a dry rub, etc. etc. etc. and every place has it's own ingredients that go into the sauce.  http://en.wikipedia.org/wiki/Barbecue_in_the_United_States     http://en.wikipedia.org/wiki/Barbecue#Styles" CreationDate="2011-04-26T05:41:51.483" UserId="5860" />
  <row Id="17379" PostId="14184" Text="How about malt loaf?  Has a very long rising time." CreationDate="2011-04-26T05:54:01.833" UserId="3432" />
  <row Id="17380" PostId="14330" Text="That seems to be derived from the flash animation on the [build your own burrito bar](http://www.chow.com/food-news/53514/build-your-own-burrito-bar/) article from Chow.com" CreationDate="2011-04-26T06:30:42.203" />
  <row Id="17381" PostId="14342" Text="wine contains water and oil doesn't? i'll ask a chemist friend. I didn't think they added water to wine" CreationDate="2011-04-26T07:14:53.793" UserId="5866" />
  <row Id="17382" PostId="14342" Text="if I squeeze juice out of a grape, would you say that contains water?  What other things don't contain water? Just oil and fat? how would you test for that? how about 100% ethanol?" CreationDate="2011-04-26T07:16:26.367" UserId="5866" />
  <row Id="17383" PostId="14344" Text="what about heating it in the flame itself. that'd be direct I suppose. or another name?  does &quot;direct&quot; not go as far as that? similarly, (and I doubt anybody would do the following, but) directly on the coals." CreationDate="2011-04-26T07:21:17.130" UserId="5866" />
  <row Id="17384" PostId="14343" Text="so would frying be indirect?  or neither?" CreationDate="2011-04-26T07:35:46.467" UserId="5866" />
  <row Id="17385" PostId="14351" Text="I often find it difficult to get water sprayed on the coals instead of the meat. What I do is simply putting the lid on the grill for some time. The lack of oxygen starves the fire." CreationDate="2011-04-26T07:49:20.630" UserId="1870" />
  <row Id="17386" PostId="14342" Text="@barlop, that is a messy question, many different things you regularly drink contain a large amount of water. Wine, fruit juice, soda. Oil is by definition a [lipid](http://en.wikipedia.org/wiki/Lipid), heat it up and add water to it, you will get to see how little water can dissolve." CreationDate="2011-04-26T07:51:35.527" UserId="4147" />
  <row Id="17388" PostId="14305" Text="More frequently used in France than Spain I think. And been used for centuries there, no need to publish anything as everyone learns it from their parents :)" CreationDate="2011-04-26T08:40:29.223" UserId="5770" />
  <row Id="17390" PostId="5168" Text="no mention of green vs white?" CreationDate="2011-04-26T09:39:24.287" UserId="3721" />
  <row Id="17391" PostId="14309" Text="such a great answer deserves a few citations." CreationDate="2011-04-26T09:55:44.243" UserId="4147" />
  <row Id="17392" PostId="14351" Text="Thanks @johnny. Actually-- I referred to the Weber format only to provide a sense of the size. In actual fact I'm wondering how to reduce the heat on a very primitive grill (or pit) without a lid or vents. Sorry for the confusion. I have edited the question to clarify." CreationDate="2011-04-26T10:24:15.730" UserId="5267" />
  <row Id="17393" PostId="14305" Text="Thanks rumtscho, your answer provides the best safety related guidelines I've seen for this (period)." CreationDate="2011-04-26T10:50:28.723" UserId="5847" />
  <row Id="17394" PostId="14317" Text="@James_Barrie as mentioned in comments for the question a simple web search (in German, it's a German dish!) finds results for this recipe request. Not sure why it has not been closed? These result sclearly show mayo + tomato + peppers which is what the photo looks like" CreationDate="2011-04-26T11:51:05.330" UserId="3203" />
  <row Id="17395" PostId="14343" Score="1" Text="I think that this question is causing so much confusion because while a distinction can be made, it just isn't useful for cooking. If you want to understand what is happening in cooking and why, you need to understand the mix of heating by conduction, heating by convection and heating by infrared radiation of every different source. Direct vs. indirect doesn't matter much, maybe only if you're afraid of charring." CreationDate="2011-04-26T11:54:49.537" UserId="4638" />
  <row Id="17396" PostId="14351" Text="Ok, then I'd use a spray can with water. Set the nozzle somewhere between mist and &quot;solid&quot; water (avoid ash flying around)" CreationDate="2011-04-26T12:36:57.653" UserId="1870" />
  <row Id="17397" PostId="14351" Score="1" Text="I'm sorry, spray can doesn't really mean what I thought. I can't find a picture either. What I suggest you use is the same as you spray water on plants and flowers with. Shower can?" CreationDate="2011-04-26T12:45:11.857" UserId="1870" />
  <row Id="17398" PostId="14342" Score="3" Text="@barlop: Yes, grapes are mostly water." CreationDate="2011-04-26T13:11:26.633" UserId="4489" />
  <row Id="17399" PostId="14342" Score="4" Text="@barlop: They don't *add* water to wine, it already *has* water in it. Most wine is in fact 75-85% water. Most liquids in general (milk, juice) and many solids (meats, fish) are composed largely of water. *We* are mostly water." CreationDate="2011-04-26T13:32:22.623" UserId="41" />
  <row Id="17400" PostId="14343" Score="1" Text="@rumtscho: As silly and ambiguous as the distinction is, if you want to do American-style BBQ, you really do have to understand the terminology, otherwise half of what you hear and read won't make any sense. It's like the difference between essences and extracts; there's a pretty long continuum of gray area but nevertheless, if you use the wrong one in a recipe then it'll be ruined." CreationDate="2011-04-26T13:42:38.590" UserId="41" />
  <row Id="17401" PostId="14356" Text="Just to clarify, unless the ambient pressure is increased, water will not generally heat above its boiling point (around 100C/212F) since all of the hotter water just escapes as steam.  The Maillard reactions do not begin to occur until much higher temperatures.  Steam can actually get much hotter---even hot enough for Maillard reactions---but that usually requires high pressure (*e.g.*, steam engines can get up to 350C+).  Air and oil can of course be heated to much higher temperatures at [STP](http://en.wikipedia.org/wiki/Standard_Temperature_and_Pressure) that are in the Maillard range." CreationDate="2011-04-26T14:09:38.410" UserId="5600" />
  <row Id="17402" PostId="14356" Score="3" Text="Good explanation, although neither air nor oil can be heated to high temperatures at STP... or else it wouldn't be STP." CreationDate="2011-04-26T14:29:36.693" UserId="4489" />
  <row Id="17403" PostId="14356" Text="Heh, good call.  By &quot;STP&quot; I guess I really meant &quot;SP&quot; (*i.e.*, average air pressure at sea level)." CreationDate="2011-04-26T15:09:01.930" UserId="5600" />
  <row Id="17404" PostId="14323" Text="Don't they typically steam them which also makes them a little bit sticky and helps as well? Is there an easy way to do this without the tortilla-steamer-gizmo you see behind counters?" CreationDate="2011-04-26T15:44:37.653" UserId="5267" />
  <row Id="17405" PostId="14332" Text="Or http://cooking.stackexchange.com/questions/14312/what-does-it-mean-for-something-to-be-broiled as well." CreationDate="2011-04-26T16:17:21.560" UserId="4580" />
  <row Id="17406" PostId="14362" Text="It's very much a lack-of-space issue for me as well.  And I was thinking of &quot;safety&quot; more in terms of food safety wrt contamination etc, but I the potential (or not) for them causing or exacerbating a fire  (or injury, or anything else) is a valid point for discussion as well. As for degradation, one thought that jumps to mind is if metallic objects maybe being more prone to rust?" CreationDate="2011-04-26T17:25:56.197" UserId="1181" />
  <row Id="17407" PostId="14288" Score="4" Text="There's been a lot of comments on this but unfortunately none of them actually explain in clear language what the problem is. Thanks to Mien in chat for pointing out that the *English* spelling is &quot;Andalouse&quot; (or sometimes &quot;Andalusian&quot;), which is why the original litmus test of recipe searches didn't turn up anything. So yes, with the updated information it is very clearly a recipe request and will be closed - apologies to Junior, although you do now have the answer you were looking for." CreationDate="2011-04-26T18:03:19.137" UserId="41" />
  <row Id="17408" PostId="14343" Text="@Aaronut, you're right, I've never read instructions for American BBQ, so I didn't know that this distinction is used there. Thank you for the information." CreationDate="2011-04-26T18:12:23.050" UserId="4638" />
  <row Id="17409" PostId="14364" Score="1" Text="I voted to close. The faq (http://cooking.stackexchange.com/faq) defines that questions about the healthines of different foods are off topic here. Feel free to ask other questions which are about the preparation of food, not about its effect on health." CreationDate="2011-04-26T18:18:20.023" UserId="4638" />
  <row Id="17410" PostId="14343" Text="@rumtscho you make an excellent point.  Besides this I am also thinking in terms of how to think about the different methods, and the ways you describe make good sense. What do you mean by &quot;heating by infrared radiation of every different source&quot;?  and what'd you call the type of heating from heating a marshmallow in a flame?" CreationDate="2011-04-26T18:23:40.910" UserId="5866" />
  <row Id="17411" PostId="14342" Text="@Aaronut How can you test for that?  to see oil has no water, grape juice has water." CreationDate="2011-04-26T18:25:52.390" UserId="5866" />
  <row Id="17412" PostId="14342" Score="2" Text="@barlop: This is honestly what I would have considered common knowledge. If you really feel the need to test it, then mix it with water. If it dissolves, then it's likely water-based. If not, then it is (or contains) some other immiscible solvent, such as lipids (oil/fat). You can also heat it; if anything starts to boil off at or very close to 100° C, then it's probably got water in it. Oils and fats can be heated to several hundred °C before they start to smoke and eventually ignite (they never boil)." CreationDate="2011-04-26T18:34:52.993" UserId="41" />
  <row Id="17413" PostId="14342" Score="1" Text="(There are several exceptions to the miscibility test - for example, alcohols are miscible in water, but it's pretty easy to tell when something is alcohol-based by the smell. Really the test is more effective the other way around; if it's *immiscible* in water then it clearly has no water to begin with.)" CreationDate="2011-04-26T18:37:22.760" UserId="41" />
  <row Id="17414" PostId="14365" Text="So the best bits of honey would be damaged by cooking, and honey is better if it is used in things that don't get cooked? Thanks for the answer. Taste? She got some acacia honey yesterday. It tastes awful to me!" CreationDate="2011-04-26T18:43:48.170" UserId="5881" />
  <row Id="17415" PostId="14365" Score="4" Text="I don't think a website called &quot;benefits-of-honey&quot; is the most unbiased source. The statements above are speculation, not based on science. For a scientist's perspective, check out Dr. Robert Lustig. (Summary: white sugar, brown sugar, HFCS, honey, syrup, etc are all the same)" CreationDate="2011-04-26T18:53:52.307" UserId="4442" />
  <row Id="17416" PostId="14364" Score="3" Text="@rumtscho is correct, we do not address general health topics on this site. I have edited your question to objectively ask about the nutritional differences between honey and sucrose. You can draw your own conclusions from that." CreationDate="2011-04-26T18:57:37.623" UserId="60" />
  <row Id="17417" PostId="14365" Score="1" Text="@michael, while I'm all for citing reliable sources, I have the impression that Dr. Lustig is considered somewhat controversial. (Not that he couldn't be telling the truth; but the way he markets himself is as if his work is as much for promoting his own agenda as a honeymakers' site)." CreationDate="2011-04-26T18:58:19.847" UserId="4638" />
  <row Id="17418" PostId="14365" Score="3" Text="@rumtscho: Say what? Lustig is an MD who's been studying this for a few decades now and has several peer-reviewed publications. *Slightly* more reliable than a web site that doesn't even list the author's name." CreationDate="2011-04-26T19:10:28.300" UserId="41" />
  <row Id="17419" PostId="14365" Text="@michael: I agree with you on the biased part. However, I've found those statements on other sites as well. I don't know if they're all biased or not (e.g. http://www.caloriesexpert.com/honey-vs-sugar). I can't view all videos of Dr. Robert Lustig right now, but can you give me a link where he compares honey to sugar? I've found mostly stuff about sugary stuff in general." CreationDate="2011-04-26T19:11:06.067" UserId="4580" />
  <row Id="17420" PostId="14365" Score="2" Text="Mien - you're obviously free to use whichever sources you wish, however, I tend to be wary of any sources that (a) don't explicitly indicate the author and his/her credentials, and (b) don't offer any citations to other reliable sources. There was actually a [recent meta question about reliable sources](http://meta.cooking.stackexchange.com/q/1088/41) and anonymous websites rank pretty close to the bottom. If you can find 50 sites that all make the same claim, but none of them are authored by or cite a credible expert, then together they amount to basically nothing." CreationDate="2011-04-26T19:43:32.357" UserId="41" />
  <row Id="17421" PostId="14365" Text="(Of course cooking websites are different because they often make testable claims - you can see for yourself whether or not a recipe works. With nutrition, the burden of proof is much higher because most people will never be able to personally verify the effects of some choice in isolation.)" CreationDate="2011-04-26T19:44:37.163" UserId="41" />
  <row Id="17422" PostId="14365" Text="@Aaronut, I can see why anonymous sources aren't really desireable, especially with health-related topics. However, I approached this question as if it were about cooking (so on topic). If I find &gt;10 sites that say that eggwhite turns white if you heat it, I assume that it is correct. I'll read the meta question thorough and try to remember what is a trusted source and what's not." CreationDate="2011-04-26T19:59:45.793" UserId="4580" />
  <row Id="17423" PostId="14330" Text="@Ezra Thanks, I updated my source with that link." CreationDate="2011-04-26T20:03:14.690" UserId="123" />
  <row Id="17424" PostId="14317" Text="@TFD - it is closed because the admin have decided it is a recipe request." CreationDate="2011-04-26T20:12:28.487" UserId="5660" />
  <row Id="17425" PostId="14323" Text="@Zippy I've seen some restaurants use a microwave to quickly soften/steam the tortillas.  If you are making a &quot;wet&quot; style burrito, another option is to pre-soak the tortillas in the sauce (this will of course make folding a bit messier)." CreationDate="2011-04-26T20:31:54.283" UserId="5600" />
  <row Id="17426" PostId="14365" Score="1" Text="@Aaronut Sadly, an academic degree doesn't render humans immune to bias. I am always wary of people proselytizing extreme views, even if the views themselves sound plausible to me. Based on the oversimplification in Dr. Lustig's statements, the finality of his conclusions, and critique which points out that there are studies which contradict his claims, I have formed the opinion that he isn't a trustworthy source. Your opinion may be different. Still, I feel that we should strive to find a source which is more trustworthy than *both* Dr. Lustig and anonymous Internet material." CreationDate="2011-04-26T21:12:07.400" UserId="4638" />
  <row Id="17427" PostId="14365" Text="@rumtscho: That may be so, and if prominent experts disagree on a particular theory then all notable viewpoints should be presented in any discourse. That being said, I'll take the informed opinion of a licensed professional over the unverified claims of an anonymous source any day of the week. I have no particularly strong opinion on this subject one way or the other, but I can't give any credence to your &quot;impression&quot; of Lustig unless you can point me to a more trustworthy source." CreationDate="2011-04-26T21:20:42.773" UserId="41" />
  <row Id="17428" PostId="14343" Score="1" Text="@barlop, Basically, food is heated by a) conduction, b) convection, c) radiation. A heat source can use one or more of the methods, but usually there is one which supplies the most heat. A marshmallow in a flame is one of the harder examples, heated both by convection and radiation. The question which contributes more isn't entirely clear. I found a dissertation which states that without wind, radiation is dominant, with wind, convection is dominant, but it was about heating wood to the ignition point, not about marshmallows. contentdm.lib.byu.edu/ETD/image/etd3066.pdf." CreationDate="2011-04-26T21:34:50.937" UserId="4638" />
  <row Id="17429" PostId="14369" Text="Wouldn't the circulation pump from the I.C. keep the bath temperature even?" CreationDate="2011-04-26T22:09:12.187" UserId="4873" />
  <row Id="17430" PostId="14365" Score="1" Text="@Aaronut Both honey and table sugar affect systems in the human organism which aren't fully understood yet (insulin-glucagon, leptin-ghrelin, plus a number of others). This is why credible sources don't provide clear-cut statements like &quot;[Honey|Sugar] is absolutely [good|bad] for you&quot; or &quot;[Honey|Sugar] is better than [sugar|honey]&quot;. They publish experimental data which support or refute specific claims. I found no review of such studies listing all proven claims. But here is an example from the 3rd highest ISI ranked journal in nutrition: http://jn.nutrition.org/content/132/11/3379.long" CreationDate="2011-04-26T22:10:07.363" UserId="4638" />
  <row Id="17431" PostId="14369" Score="5" Text="The balls form an insulating layer on the surface, which is where most heat is lost if the bath is not covered. That makes the circulating heater work less hard than it would do otherwise." CreationDate="2011-04-26T22:41:43.937" UserId="5660" />
  <row Id="17432" PostId="14335" Text="Hah, no trust me there isn't one here... I live in KY." CreationDate="2011-04-27T00:11:31.020" UserId="5617" />
  <row Id="17433" PostId="14346" Text="I was able to fine finely powdered cayenne pepper at Kroger for ~$4 tastes like 고추가루 :)" CreationDate="2011-04-27T00:12:52.877" UserId="5617" />
  <row Id="17434" PostId="14370" Text="Thanks for the tag help.  I couldn't quite find one that was fitting.  I'd recommend adding a glycemic-index tag also.  It'd be great to be able to browse posts related to it." CreationDate="2011-04-27T01:54:02.953" UserId="5886" />
  <row Id="17435" PostId="14370" Text="Not sure if this is true, but beans might have a low GI because a lot of their calories are from protein. Instead of high carb you might want to look into high protein?" CreationDate="2011-04-27T03:46:08.817" UserId="152" />
  <row Id="17436" PostId="14344" Text="In the flame is definitely direct, and a very quick grilling method. Sitting on the coals would be direct too, I guess, but quite a bit more intense than a grilling recipe that calls for direct heat would expect. (Also beware that charcoal can be hot enough to melt aluminum and tin.)" CreationDate="2011-04-27T05:35:02.887" UserId="160" />
  <row Id="17437" PostId="14363" Text="Reaching is less of a problem - I tend to &quot;preselect&quot; my tools before starting - and &quot;undesirable gunge&quot; was my real concern. But is it realistically worth being concerned about? I mean, I've had them (well, there were less to start with) hanging there for almost five years now and it hasn't killed me yet...." CreationDate="2011-04-27T07:30:58.320" UserId="1181" />
  <row Id="17438" PostId="14369" Score="3" Text="Then why isn't there a lid or something?" CreationDate="2011-04-27T09:20:27.517" UserId="3929" />
  <row Id="17439" PostId="14370" Text="GI is not a scientific measurement. It varies widely for each person and for each source of food. e.g. each variety of Cauliflower has a different GI, and different cheese sauces will effect it differently too. The only way to check is to test yourself frequently with a glucometer, and that will vary by your bodies previous food intake too. This probably should be closed as too subjective and too voodoo science etc. GI does sell books well though :-)" CreationDate="2011-04-27T09:24:24.453" UserId="3203" />
  <row Id="17440" PostId="14369" Score="2" Text="You see the ones on the left and right do have lids. The middle one just doesn't have one, so he improvises. Plus, you don't have to take off the lid to add or remove food, this way :)" CreationDate="2011-04-27T10:00:15.457" UserId="4489" />
  <row Id="17441" PostId="14256" Text="@derobert: I answered your questions in my question." CreationDate="2011-04-27T11:29:08.607" UserId="5834" />
  <row Id="17442" PostId="14259" Text="I'm a newbie when it comes to the kitchen. As far as I know, I'm using fresh mozzarella and according to my recent experiments, the water is definitely coming out of the mozzarella, which I'm grating, so it seems your advice is spot on there. I'm going to slice next time and report back. Aside of that, my cooking method is the same as yours except that I buy the dough and the tomato sauce." CreationDate="2011-04-27T11:33:26.933" UserId="5834" />
  <row Id="17443" PostId="14373" Text="Thank you both of you. (I regrettably lack rights yet for upvote)" CreationDate="2011-04-27T12:08:15.833" UserId="5891" />
  <row Id="17444" PostId="14370" Text="[1] I have been considering casting a closing vote here. While the question doesn't absolutely break our rules, it is somewhere in the grey zone. First, nutrition is actually outside of the scope as defined in the faq. (This is why I am against creating a richer hierarchy of nutrition-related tags). Second, I find the question terribly unclear. The answers until now have confirmed my impression. I hope you can improve it. Here is a list of the problems: 1. Measuring &quot;per serving&quot; only makes sense if somebody is eating the &quot;servings&quot; the USDA recommends - practically nobody." CreationDate="2011-04-27T12:11:39.823" UserId="4638" />
  <row Id="17445" PostId="14370" Text="[2] 2. You ask about &quot;per serving&quot;, but define your own numbers &quot;per cup&quot;. How much calories are there in a cup of broccoli?! (Hint: how big did you chop it?)&#xA;3. You don't specify the state of the food. The GI of cooked food is different than the GI of raw food. The GI of a cooked combination of foods is different than the GI of each of the components taken alone.&#xA;4. Calorie density will also change with cooking, because food cooked in dry heat loses water." CreationDate="2011-04-27T12:12:18.123" UserId="4638" />
  <row Id="17446" PostId="14370" Text="[3] 5. There is a definite answer, it is &quot;fructose crystals&quot;. I assume it isn't what you want to hear. You want a list of foods. So nobody can provide a complete answer without days of research.&#xA;6. Where is the limit for &quot;high&quot; carbs, where is the limit for &quot;low&quot; GI?" CreationDate="2011-04-27T12:13:22.710" UserId="4638" />
  <row Id="17447" PostId="14370" Text="[4] 7. Why do you talk about &quot;high carb&quot; but then measure calorie density? By calorie density definition, lard would be on top of your list, by high carb definition, it won't be included. Despite the talk of &quot;high carb&quot;, you measures his examples in calories, not in grams of carb. (and what about digestible carbs vs. fibre?) The beans are over 1/4 proteins by both calories and nutrient ratio." CreationDate="2011-04-27T12:14:04.830" UserId="4638" />
  <row Id="17448" PostId="14370" Text="Welcome to the site. Nutrition questions are off topic here. Please see the FAQ for more details." CreationDate="2011-04-27T12:19:56.097" UserId="1259" />
  <row Id="17449" PostId="14342" Text="Wikipedia reports the following text for the olive oil: &quot;Olive oil is composed mainly of the mixed triglyceride esters of oleic acid and palmitic acid and of other fatty acids, along with traces of squalene (up to 0.7%) and sterols (about 0.2% phytosterol and tocosterols). The composition varies by cultivar, region, altitude, time of harvest, and extraction process.&quot; As you see, it doesn't report olive oil contains tracks of water." CreationDate="2011-04-27T12:40:39.433" UserId="1229" />
  <row Id="17450" PostId="14371" Text="Thanks for the great link; I really wish they would specify which type of methyl cellulose it is (the brochure seems to indicate that it is pure MC of *some* grade) but at least I've got something to look for.  You're right about the difference with agar; what I meant was the texture at around 50-60° C or so - warm, but well below the melting point of agar and (hopefully) above the melting point of MC." CreationDate="2011-04-27T13:47:44.040" UserId="41" />
  <row Id="17451" PostId="14371" Text="I think you will find that the methocel for gluten replacement is a specialised mix. There was a lot more info on dowfood. com, but that site has been taken down and redirected to a page on the main site which has also been removed." CreationDate="2011-04-27T15:13:21.953" UserId="5885" />
  <row Id="17452" PostId="14378" Text="They were a normal european supermarket kind (spain presume). Thanks for all the advics on the connection with onion." CreationDate="2011-04-27T15:35:58.837" UserId="5891" />
  <row Id="17453" PostId="14340" Text="Wow, this worked great. Who'da thunk?" CreationDate="2011-04-27T18:30:37.067" UserId="5855" />
  <row Id="17454" PostId="14364" Text="Sorry if I've upset you. Frankly, I didn't mind the honey until she bought that acacia honey at the weekend. It tastes like glue! So I wanted to know why she was being so fussy - if it was worth any effort. I think I'll just buy a jar of cheap honey and get rid of the acacia stuff." CreationDate="2011-04-27T18:32:19.533" UserId="5881" />
  <row Id="17455" PostId="14369" Text="@Ray: The item on the right is a chamber vacuum.  It needs to have a lid or it can't make a vacuum seal.  But your other points seem valid.  I have a plastic lid for my sous-vide bath that has a cut-away for the immersion circulator.  Since Mr Baldwin seems to have the same kit as me (in the center with the plastic tub and the PolyScience IC) it seems he must prefers the ping-pong balls to the lid." CreationDate="2011-04-27T19:44:04.357" UserId="4873" />
  <row Id="17456" PostId="14369" Text="@Sinan: My kit came with a lid which I use.  It works quite well and since you don't really add or remove food often, it's not really an inconvenience to use." CreationDate="2011-04-27T19:45:17.707" UserId="4873" />
  <row Id="17457" PostId="14378" Text="the thickening you mention comes from the ginger. It contains lots of starch, like most rhizomes. Thickening won't happen with just tomatoes and onions." CreationDate="2011-04-27T20:02:44.123" UserId="4638" />
  <row Id="17458" PostId="7225" Text="@Michael- I agree it's hard to add water if you are kneading by hand. If you are using a mixer it is much easier it just takes a little bit of time to work in the water and you should have a splash guard for the bowl." CreationDate="2011-04-27T20:56:34.687" UserId="2001" />
  <row Id="17459" PostId="14364" Score="1" Text="Nobody is upset. @rumtscho simply pointed out that the question was not on-topic for this Q&amp;A site; @hobodave rewritten the question to make it on-topic. We are now all happy, aren't we? `:-)`" CreationDate="2011-04-27T21:04:40.583" UserId="1229" />
  <row Id="17460" PostId="14365" Score="1" Text="@Aaronut: I find that &quot;professional&quot; scientists have to be taken with a pinch of salt.  That pinch being a very in depth look at their funding and politics.  A good proportion fall in to either the category that is funded by some organisation/business that has something to gain from a particular bias in research, or the category where they sell themselves on their forthright reputations.  Good science has unbiased funding and politics and a lack of drama." CreationDate="2011-04-28T00:21:57.473" UserId="3432" />
  <row Id="17461" PostId="14365" Score="2" Text="@Orbling: That is a depressingly irrational and self-serving way to assess the quality of a scientific work. It's sheer intellectual laziness to dismiss thorough research on the basis of funding or &quot;politics&quot;. This is exactly what the peer review process is for - scientists critique each other's work and it all gets published together, and yes, some have agendas, but either you make an effort to understand the principles and the research and the review process or you accept that you're not qualified to have an opinion. We don't rely on lame ad hominem arguments on a Q&amp;A site." CreationDate="2011-04-28T00:30:13.057" UserId="41" />
  <row Id="17462" PostId="14369" Text="Oops, you're right. Wasn't really looking, I guess :)" CreationDate="2011-04-28T02:42:44.127" UserId="4489" />
  <row Id="17463" PostId="8605" Text="sadly the supermarket here has better quality fish than the fishmonger... And that doesn't mean their fish is good..." CreationDate="2011-04-28T07:55:43.533" UserId="5770" />
  <row Id="17464" PostId="14365" Score="1" Text="@Aaronut: Self-serving, lazy and irrational? It is my view, an educated and experienced one; just because I disagree with something does not indicate a lack of understanding.  Your *opinion* is your own, eternally supercilious as it may be." CreationDate="2011-04-28T08:06:18.697" UserId="3432" />
  <row Id="17465" PostId="14386" Score="1" Text="It might not even be a 'tastes good' thing ... it might be frugal thing (don't waste good cheese on something that tastes good without it (or is already potentially salty); or don't mask the flavor of a great fish)" CreationDate="2011-04-28T11:35:42.937" UserId="67" />
  <row Id="17466" PostId="14384" Text="Thanks for the info. I like your idea for adding black rice to a normal risotto." CreationDate="2011-04-28T11:52:25.327" UserId="4638" />
  <row Id="17468" PostId="4511" Text="Is that really true?  If the roast is being heated to at least 60C (*i.e.*, medium-rare range), then the juices it loses are due to the denaturing of collagen.  I'd be surprised if the force of gravity alone could counteract the squeezing of the proteins.  Even if the rotation did prevent moisture loss, the rotation speed would have to be finely tuned to the size of the roast: too slow and gravity will pull out moisture, too fast and centrifugal force will also pull out moisture.  Or maybe that's why organizations like the Confrérie de la Chaîne des Rôtisseurs exist... ;-)" CreationDate="2011-04-28T12:55:55.990" UserId="5600" />
  <row Id="17469" PostId="14390" Score="2" Text="Muffins are very forgiving to pan material, you don't have to select it by heating properties. Just go for whatever is easiest to handle. I love my silicone cups, they are low maintenance and function perfectly." CreationDate="2011-04-28T13:24:41.727" UserId="4638" />
  <row Id="17470" PostId="14385" Score="2" Text="I also wonder where this rule comes from. Could you give us some idea of where *you* heard it from?  It's certainly the first time *I've* ever heard of it." CreationDate="2011-04-28T13:51:02.527" UserId="41" />
  <row Id="17471" PostId="14388" Score="1" Text="FYI, fish does *not* count as 'meat' under those rules." CreationDate="2011-04-28T13:52:27.547" UserId="41" />
  <row Id="17472" PostId="14365" Text="@Orbling: I never *expressed* an *opinion* on this topic. I only commented on what essentially amounted to a declaration of *ad hominem* as an infallible argument, which is exactly the sort of thinking that reputable researchers avoid. Expert testimony should be refuted *only* with either scientific facts or equivalent expert testimony; you don't dismiss a research paper entirely because it happened to have been commissioned by this lobby or that. It's not your place to declare which experts are credible and which ones aren't; you are entitled to *your opinion* but we just want the facts." CreationDate="2011-04-28T14:05:13.633" UserId="41" />
  <row Id="17473" PostId="14380" Text="Could you comment your downvote, please?" CreationDate="2011-04-28T14:23:56.780" UserId="3737" />
  <row Id="17474" PostId="14365" Text="@Aaronut: Generally, this site is both opinion and fact, same as most of SE.  Also &quot;we&quot; is a community, not all of which is *you*.  As it stands, almost all research papers I ever see issued, at least in Europe, have to state sources of funding and any conflicts of interest clearly on the paper - as most scientists consider it a source of potential bias.  To dismiss it as not relevant is unscientific.  My intention was not to state *ad hominem* as infallible, just something to be taken in to account, with other relevant facts." CreationDate="2011-04-28T14:54:12.817" UserId="3432" />
  <row Id="17475" PostId="3978" Text="Even at low temperature, you're going to have flare ups. Don't crowd the grill, and when the flammable grease starts causing spurts of flame, move the chicken slightly." CreationDate="2011-04-28T16:13:58.493" UserId="218" />
  <row Id="17477" PostId="14391" Text="Ceramics? That perks my ears. I'll have to read into that and &quot;metal safe&quot; - thanks for the info, and useful terms to research." CreationDate="2011-04-28T19:05:36.627" UserId="2428" />
  <row Id="17478" PostId="14393" Text="Looks lovely, thanks!" CreationDate="2011-04-28T19:05:53.820" UserId="2428" />
  <row Id="17479" PostId="14385" Text="well, I grew up with it. Now I'm living in Italy where I'm even more exposed to it." CreationDate="2011-04-28T19:21:07.913" UserId="5901" />
  <row Id="17480" PostId="14398" Text="+1 for considering health aspects @Walter, I didn't even think about that! Secondly thanks for providing some regional expert opinion." CreationDate="2011-04-28T19:32:30.967" UserId="5901" />
  <row Id="17481" PostId="14388" Text="+1 for the reference to a professional (David Rocco), although I don't know him and also the story of your mum." CreationDate="2011-04-28T19:35:33.337" UserId="5901" />
  <row Id="17482" PostId="14397" Text="Thanks for this example, could you please add: Is this typical fish of strong flavour (compared to *tuna*)? What about the cheese? Is it strong as *pecorino* or more like *mozzarella*? Nice picture!" CreationDate="2011-04-28T19:39:50.353" UserId="5901" />
  <row Id="17483" PostId="14387" Text="great answer already @TFD. I do not understand all aspects though and hope you can clarify. You're saying that: 1. delicate (weakly characteristic?) fish is outplayed by strong cheese, 2. Strongly flavoured (do you mean intrinsically very tasty/characteristic?) fish matches well with strong cheese and 3. you assume most fish taste good with blue cheese sauce. Do you consider blue cheese a strong or weak cheese? Can you rate the examples given under your own categories? thanks!" CreationDate="2011-04-28T19:59:30.470" UserId="5901" />
  <row Id="17484" PostId="14398" Text="your answer makes most sense to me until now. *Mozzarella* is not very cheesy, but I never saw a fish dish accompanied by *mozzarella*. Can you name one? But I'm curious: *tuna* is not very *fishy*?" CreationDate="2011-04-28T20:09:35.660" UserId="5901" />
  <row Id="17485" PostId="14385" Score="1" Text="&quot;No cheese with fish&quot; is one of the unwritten Italian rules; being Italian, I can report it is true." CreationDate="2011-04-28T20:33:53.983" UserId="1229" />
  <row Id="17486" PostId="4708" Text="That is easy. The really difficult thing is to CATCH a salmon in a dishwsher" CreationDate="2011-04-28T21:19:55.287" UserId="2882" />
  <row Id="17487" PostId="14385" Score="6" Text="No, please, we don't need this question to become a compendium of examples (AKA recipes) that happen to include fish and cheese - any recipe search can do that.  If this is a regional convention then it would make for far more interesting reading to hear about its origins, the reasons (if any) why it came to be, and what exceptions are known or implied - as several of the answerers have been doing, to various degrees." CreationDate="2011-04-28T21:32:10.190" UserId="41" />
  <row Id="17488" PostId="14402" Score="3" Text="Can you please edit this question to include your recipe and method so we can troubleshoot it for you?" CreationDate="2011-04-28T21:55:05.843" />
  <row Id="17489" PostId="14391" Text="Please explain science behind &quot;the darker the color of the metal of the muffin tin the more it will brown its contents&quot; in relation to being in a domestic oven?" CreationDate="2011-04-28T22:25:52.217" UserId="3203" />
  <row Id="17490" PostId="14404" Score="3" Text="Flour sounds like a strange ingredient for apple pie filling; usually it'll be corn starch or tapioca starch. I suppose flour *could* work but you really only want the starch, not the protein." CreationDate="2011-04-28T22:34:27.753" UserId="41" />
  <row Id="17491" PostId="14387" Text="1. Yes. 2. Strong/oily fish goes well with any strong or mild cheese. Weak fish generally not such a great candidate for cheese.  3. Blue cheese is not a normal cheese flavour, and pairs well regardless of fish type. Of course less people like blue cheese than cheese in general. Examples are very subjective as fish names and species vary widely around the word. Our local snapper is delicate, but oily enough to pair out a tasty cheese. Our local salmon and yellow fin tuna are also very strong" CreationDate="2011-04-28T22:40:02.923" UserId="3203" />
  <row Id="17492" PostId="14391" Text="@TFD: I'm not sure about the science, but that's what [Cooks Illustrated](http://www.cooksillustrated.com/) concluded as a result of their &quot;experiments&quot;." CreationDate="2011-04-28T23:04:57.957" UserId="5600" />
  <row Id="17493" PostId="14406" Score="2" Text="It just another gadget you don't really need! For a cup of rice just use a saucepan on the stove. Rice cookers are only worth having when regularly making bulk rice. A slow cooker (crockpot) can do rice fine if you want hand off rice cooking, and is a much more useful investment. In general a larger appliance will be less power efficient than the correct sized appliance" CreationDate="2011-04-29T00:09:24.583" UserId="3203" />
  <row Id="17494" PostId="14204" Text="Memory from somewhere - cannibals in Australasia used to refer to cooked human flesh as &quot;long pig&quot;!" CreationDate="2011-04-29T01:23:12.523" UserId="5881" />
  <row Id="17495" PostId="14378" Text="@rumtscho - thickening WILL happen with tomatoes ALONE if they are fried before the rest of the processing -Spanish tomatoes often show this effect.  Onions also help the thickening action. I don't actually know why, I presume it has something to do with pectins. My observations are pragmatic, based on 40 years of experience. Being a qualified chemist and having experience of working in an Egon Ronay listed IndoAsian restaurant does not help me come to firm conclusions about the matter. If it doesn't happen for you, buy better tomatoes and experiment before criticising. Do not guess!" CreationDate="2011-04-29T03:01:01.620" UserId="5885" />
  <row Id="17496" PostId="14402" Text="Yes, please clarify what you mean by &quot;filling stick to the crust&quot;. Do you have a gap? Is it too runny?" CreationDate="2011-04-29T04:07:13.207" UserId="60" />
  <row Id="17497" PostId="14411" Text="all done and the brownie has been devoured, burp!!!" CreationDate="2011-04-29T06:14:26.043" UserId="5272" />
  <row Id="17498" PostId="14306" Text="Katherine, wifey frosted half of the brownie, she didn't like it but I liked it :)" CreationDate="2011-04-29T06:16:11.080" UserId="5272" />
  <row Id="17499" PostId="14399" Score="1" Text="Interesting! And this provides another example that supports strong-fish-with-weak-cheese is okay:  *pizza napoletana* contains *anchovies* and *mozzarella*." CreationDate="2011-04-29T06:52:07.120" UserId="5901" />
  <row Id="17500" PostId="14408" Score="1" Text="I disagree. Cooking apples usually result in an apple mush. A nice eating apple like a Braeburn softens nicely but still holds its shape and thus provides some texture." CreationDate="2011-04-29T07:21:42.183" UserId="4194" />
  <row Id="17501" PostId="14404" Text="My apple pie recipe comes from Bubby's in NYC: they seem to do pretty well using flour..." CreationDate="2011-04-29T07:22:30.420" UserId="4194" />
  <row Id="17502" PostId="14408" Text="Though I would say I have seen a few recipes that use a mix of cooking and eating apples." CreationDate="2011-04-29T07:30:45.560" UserId="4194" />
  <row Id="17503" PostId="14404" Score="1" Text="And a quick survey of recipes turn up plenty that use flour... http://www.bbcgoodfood.com/recipes/2052/ultimate-apple-pie&#xA;http://www.delish.com/recipefinder/deep-dish-apple-pie-recipe-8927&#xA;http://simplyrecipes.com/recipes/old_fashioned_apple_pie/&#xA;http://www.foodnetwork.com/recipes/bobby-flay/apple-pie-recipe/index.html" CreationDate="2011-04-29T07:32:02.157" UserId="4194" />
  <row Id="17504" PostId="14404" Text="Nevertheless, Elendil, cornstarch is a far more common thickener in apple pie than flour ever is. Unless you'd like to have a word with a few of the pastry chefs I know and was taught by...?" CreationDate="2011-04-29T10:41:52.050" />
  <row Id="17505" PostId="14399" Score="1" Text="I did a little more research: *Umami* taste is also very dominant in mushrooms or ripe tomatoes. Isn't that a contradiction? Tomatoes **and** parmesan is *the* classical combination?! I'm confused." CreationDate="2011-04-29T11:13:13.063" UserId="5901" />
  <row Id="17506" PostId="14378" Text="I don't know if there is a difference in the tomato variety or our definitions of thickening. My grandparents' garden produces 15+ kg organic tomatoes a summer day, and I've spent many afternoons doing noting but stirring tomatoes and tomato purees, with or without other veggies, and watching their thickening process. A puree has to be evaporate for at least an hour before getting too thick to be considered good soup, a quick stir fry doesn't result in any noticeable thickening in my experience. The starch in the ginger isn't a guess either, McGee says a ginger rhizome has 40% starch." CreationDate="2011-04-29T11:20:21.937" UserId="4638" />
  <row Id="17507" PostId="14385" Text="modified my post in order to avoid the growth of recipe collection, thx @Aeronut" CreationDate="2011-04-29T11:28:02.167" UserId="5901" />
  <row Id="17508" PostId="14413" Text="I'd add the 'roo tag, but I don't have enough rep (nor am I certain about tagging taxonomies over here.) Edits are welcome." CreationDate="2011-04-29T11:38:18.137" UserId="5923" />
  <row Id="17509" PostId="14413" Text="I've only ever eaten kangaroo—I've never cooked it—hence this being a comment as opposed to a full answer.  Unless you are cooking a fattier cut with more connective tissue (Does a kangaroo even have any?  The tail?  Saddle?), I'd treat it like a veal tenderloin: Cook it on high heat for a short amount of time to achieve medium-rare.  I'd also highly recommend brining it beforehand (just make sure to thoroughly dry it before grilling)." CreationDate="2011-04-29T11:56:15.893" UserId="5600" />
  <row Id="17510" PostId="14406" Score="2" Text="@TFD You are correct in that a basic rice cooker is basically a glorified crockpot.  In my experience, however, the usefulness of a rice cooker depends on the type of rice one is trying to make.  For very temperamental applications like sushi, I have found that the fancy, &quot;fuzzy logic&quot; rice cookers are much more consistent than my amateur saucepan-on-the-stove skills." CreationDate="2011-04-29T12:04:19.150" UserId="5600" />
  <row Id="17511" PostId="14414" Score="2" Text="Did you blind bake the crust? If you want it crispy, that's what you should do. As for thickness, it's as thick as you roll it. 250g flour + 125 g butter is enough for a 28 cm round pan." CreationDate="2011-04-29T12:34:20.373" UserId="4638" />
  <row Id="17512" PostId="14399" Text="@Sebastian: With tomatoes, you generally need to get rid of the water to get a really umami flavour. If it's a tomato sauce, the parmesan will be fine as long as you don't overdo it. You'll rarely see sundried tomatoes or tomato paste with parmesan. As for the mushrooms, they are usually cooked in oil or butter and cream, not in tomato sauce." CreationDate="2011-04-29T12:49:15.100" UserId="611" />
  <row Id="17513" PostId="14414" Text="@rumtscho I'm still a noob, so please be patient with me. I'll try your advice. Just another quick question: Do you advise me to use specific type of flour? Thanks again" CreationDate="2011-04-29T12:52:19.857" UserId="5922" />
  <row Id="17514" PostId="14413" Score="1" Text="A new tag? How many kanga questions are you expecting to bounce in?" CreationDate="2011-04-29T13:06:27.113" UserId="3203" />
  <row Id="17515" PostId="14413" Text="That's why I commented on taxonomies. I know the various sites have strongly different ... requirements. I'd add the tag on an equivalent topic on RPG.SE because it's the central point of the question, but I don't know the policies here." CreationDate="2011-04-29T13:18:29.883" UserId="5923" />
  <row Id="17516" PostId="14414" Score="1" Text="If you are new to pie baking, there is lots you can learn. Find some good guide, e.g. http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx, watch their videos if you need it. As for the flour, in Europe you should take the flour with the least share of bran. In the USA, try one with lowered protein." CreationDate="2011-04-29T13:19:13.487" UserId="4638" />
  <row Id="17517" PostId="14404" Score="3" Text="Unless we compare every recipe known to man there's no way of knowing that for sure. Anyway, the point is, whatever thickening agent you use, if your filling is sliding out of the crust after cutting it needs more!" CreationDate="2011-04-29T13:23:30.407" UserId="4194" />
  <row Id="17518" PostId="14414" Score="1" Text="Assuming the apple pie is a true pie and not a tart, and is thus covered, you shouldn't (indeed can't) blind bake the crust." CreationDate="2011-04-29T13:25:43.413" UserId="4194" />
  <row Id="17519" PostId="14414" Text="@ElendilTheTall, thank you for clearing that. I was indeed thinking of an open pie (I regard the closed version as uncommon), and didn't know that there is such a language distinction in English. I agree that prebaking only applies to open shells." CreationDate="2011-04-29T13:42:10.543" UserId="4638" />
  <row Id="17520" PostId="14414" Score="1" Text="@ElendilTheTall In the US, &quot;tarts&quot; are often (confusingly) referred to as &quot;pies&quot;, *e.g.*, chocolate mousse pie, lemon merengue pie, and key lime pie." CreationDate="2011-04-29T13:42:24.120" UserId="5600" />
  <row Id="17521" PostId="14413" Text="@tfd Completely legitimate tag. If someone is looking for kangaroo related questions, a tag would make it much easier, even if there only turn out to be a few." CreationDate="2011-04-29T13:45:32.830" UserId="218" />
  <row Id="17522" PostId="543" Text="And because fats are such a problem, you'll likely have problems with plastic bowls (which are made from oil, and are very difficult to remove oil from).  You should stick to metal or glass when whipping egg whites." CreationDate="2011-04-29T14:21:21.727" UserId="67" />
  <row Id="17523" PostId="14414" Text="@Esultanik. I know; when I think of apple pie I think of a closed pie (I don't think I'm alone in that), whereas if I think of an apple tart I think of an open top, _tartes au pommes_ style." CreationDate="2011-04-29T14:45:35.203" UserId="4194" />
  <row Id="17524" PostId="14399" Text="Very convincing reply. The whole concept of *umami* is new to me. Where can I find more serious material about it? The web is full of fuzz! I'm therefore cautious to award you the question." CreationDate="2011-04-29T14:57:19.057" UserId="5901" />
  <row Id="17525" PostId="14382" Text="Fantastic answer. Thanks a lot!" CreationDate="2011-04-29T17:11:26.333" UserId="5550" />
  <row Id="17526" PostId="14399" Text="@Sebastian: What fuzz? Umami is simply a distinctive flavour that is defined by glutamates, which most people describe as savory or meaty. Same way *saltiness* is defined by *salt*." CreationDate="2011-04-29T17:18:10.327" UserId="41" />
  <row Id="17527" PostId="14404" Text="Forgive me for trusting my instructor (executive pastry chef at a large hotel, previously exec pastry chef in Dubai, has been baking for 30-odd years), a couple of French pastry chefs, my city's bets pastry chef, and a few others." CreationDate="2011-04-29T17:19:25.713" />
  <row Id="17528" PostId="14413" Score="5" Text="@TFD: We've always had a policy of using specific tags for specific meats. Within a site that is supposed to be global, there's no reason for us to discriminate based on region." CreationDate="2011-04-29T17:21:16.940" UserId="41" />
  <row Id="17530" PostId="402" Score="2" Text="A week in advance? No. No no. Unless you're freezing the product, which usually means it suffers. NOTHING should be cooked and then kept for a week before serving. (Pickling and other preservation methods aside, obviously)." CreationDate="2011-04-29T17:23:41.983" />
  <row Id="17531" PostId="14414" Score="1" Text="And in fact you can definitely blind bake the bottom crust in a covered pie. Depending on the wetness of your filling, this helps with structural integrity. The top crust bakes normally when the pie is filled." CreationDate="2011-04-29T17:27:41.590" />
  <row Id="17532" PostId="3978" Text="For charcoal at least, putting the cover on reduces the amount of oxygen available, lowering heat and greatly reducing flame-ups (indeed, since there is little spare oxygen, there isn't any to feed the flame-up)." CreationDate="2011-04-29T17:34:37.520" UserId="160" />
  <row Id="17533" PostId="14404" Text="I've no doubt that he (and you) knows his stuff. Nor do I have any doubt that cornstarch is used to thicken many a pie filling. However, I also have no doubt that flour is as well, and that it is impossible to say objectively that cornstarch is used in more recipes than flour." CreationDate="2011-04-29T17:39:55.327" UserId="4194" />
  <row Id="17534" PostId="14414" Text="Ha, I never knew that. How do you crimp the two halves together? Just wrap the top over?" CreationDate="2011-04-29T17:46:07.187" UserId="4194" />
  <row Id="17535" PostId="12304" Score="1" Text="@chris: 58g of salt consists of [about 22g of sodium](http://www.wolframalpha.com/input/?i=58+grams+of+salt), which would put the water at about 2.3% salinity, which is actually below the salinity of sea water (~3.5%), which is often quoted as the proper salinity in which to cook many starches." CreationDate="2011-04-29T19:09:31.243" UserId="5600" />
  <row Id="17536" PostId="14416" Text="Thanks for the answer, awesome details!" CreationDate="2011-04-29T20:27:46.933" UserId="5922" />
  <row Id="17537" PostId="12269" Score="1" Text="FYI, adding potatoes to something that is overly salty is an old wives' tale. I've tested it repeatedly at home and work, and it simply has no validity whatsoever. Unless, of course, you add so much potato that your end result is more like potatoes with a little stew as garnish." CreationDate="2011-04-29T22:48:08.880" />
  <row Id="17538" PostId="14404" Text="The fact that Aaronut (who knows a hell of a lot more than Ido) as well as multiple professional chefs say it.. whatever, dude." CreationDate="2011-04-29T23:12:19.897" />
  <row Id="17539" PostId="543" Text="Actually it's been pretty conclusively proven that egg yolks in your meringue are not a problem if you're using a machine to whip them. The reason why fat is a problem stems from the days when people were beating by hand; you didn't get enough shear fast enough to avoid the problems with the fat." CreationDate="2011-04-29T23:24:10.627" />
  <row Id="17540" PostId="14417" Score="1" Text="Seconding this. When I used to help our pastry chef make macarons, we always propped the oven door open to remove moisture. I now do it anytime I make meringue." CreationDate="2011-04-29T23:25:48.410" />
  <row Id="17543" PostId="14421" Text="Making quesadillas or chiles rellenos for 50-100 people sounds like a nightmare. Good call on the mac &amp; cheese, though; it's easy to make a big batch, and it can be kept warm for a long time." CreationDate="2011-04-30T01:20:57.980" UserId="5602" />
  <row Id="17544" PostId="14421" Text="@Mike you might be surprised with either. The rellenos are easy since you're just (1) blanching a bunch of peppers (2) making a bunch of homogenous filling (3) stuffing and (4) baking. Frying and rolling the 'dillas is the only monotonous part, but with batchh cooking, theres little difference between 24 and 100 if you put your mind to it (I normally do 2-3 dozen and freeze half just because I don't like to make themm half as much as eat them, and reheating is a breeze). Then again, I always did like to prep." CreationDate="2011-04-30T03:04:19.700" UserId="15" />
  <row Id="17545" PostId="14408" Text="Bramleys keep texture if you bake them uncooked in small pies. They go mushy if you try to think large. My favourite is Wingate Wonder but that is a local thing - only get them from a local farm shop. Cooking apples with texture." CreationDate="2011-04-30T03:30:52.953" UserId="5881" />
  <row Id="17546" PostId="14425" Text="Rancidity is a function of fat degradation and has approximately nothing to do with the presence or absence of water. It is emphatically not difficult for butter to become rancid, but it does take quite some time at room temperature." CreationDate="2011-04-30T04:57:29.607" />
  <row Id="17547" PostId="14404" Text="Edited to reflect the variety of thickening agents used in pies..." CreationDate="2011-04-30T14:38:36.650" UserId="4194" />
  <row Id="17548" PostId="14404" Text="Haha, don't use me as a source @daniel, my &quot;usually&quot; comment was just anecdotal (although I'm pretty sure the part about protein is correct). Sorry Elendil, didn't mean for it to turn into drama, but the edit should put any concerns to rest regardless." CreationDate="2011-04-30T15:03:27.463" UserId="41" />
  <row Id="17549" PostId="14408" Text="I would describe Granny Smith as &quot;eating apples&quot; (they are the kind I eat) and those were also the kind that I was taught to make apple pie with. Bramley are OK too, but I wouldn't use a true soft-and-sweet &quot;cooking apple&quot; in an apple pie, because as Elenedil says, they have a tendency to turn into mush and also become almost sickly-sweet." CreationDate="2011-04-30T15:07:47.957" UserId="41" />
  <row Id="17550" PostId="14399" Score="1" Text="Well, as I'm unfamiliar with the concept, I think it's fair to ask for further references. If I had as much reputation as @Aaronut, I wouldn't bother. However, I think there is a subtle difference between *umami* and *salt*: *Salt* is something I grew up with tasting, adding and evaluating. It's also in my kitchen cabinet. *Umami* is not (it's not a Japanese kitchen :] ). Oh and if it is some kind of metric: *Umami* is unknown to my spell checker! :P" CreationDate="2011-04-30T15:49:32.913" UserId="5901" />
  <row Id="17551" PostId="14399" Text="@Sebastian: Actually, umami is widely available and [often found in home kitchens](http://en.wikipedia.org/wiki/Monosodium_glutamate) - most people just don't know it by that mean. And for those who would quibble that not all glutamates are MSG - not all salts are sodium chloride either. If you've tasted MSG, as in cheap Chinese take-out, then you've tasted umami in spades." CreationDate="2011-04-30T16:23:12.387" UserId="41" />
  <row Id="17552" PostId="14399" Score="1" Text="@Sebastian: I actually tried to write a description of umami that is concise enough for a comment and yet also explains why no European language has a word for it. I can't do it though, and I think it's an interesting enough topic to have its own question. If you ask it as an independent question, I'll be happy to answer it, as will many of the others here." CreationDate="2011-04-30T16:23:30.577" UserId="611" />
  <row Id="17554" PostId="14434" Score="1" Text="What do you mean with evenly? Outside evenly brown, or inside evenly done?" CreationDate="2011-04-30T19:06:30.583" UserId="5484" />
  <row Id="17555" PostId="14434" Text="Both; although I think that being cooked evenly inside is more important." CreationDate="2011-04-30T19:09:49.987" UserId="5749" />
  <row Id="17557" PostId="14437" Text="Does that mean I shouldn't use oil?" CreationDate="2011-04-30T19:47:56.413" UserId="5749" />
  <row Id="17558" PostId="14437" Text="I wouldn't use oil, they're generally chock full of the fat anyway!" CreationDate="2011-04-30T20:03:45.353" UserId="3680" />
  <row Id="17559" PostId="14437" Text="@Carnotaurus: I have never put oil in the pan when doing it this way. As long as you turn them every now and then, I have never had a problem with them sticking. (I have also always used a non-stick pan so that may be why.)" CreationDate="2011-04-30T20:06:21.470" UserId="3478" />
  <row Id="17560" PostId="14428" Score="1" Text="&quot;2. Dough is ready when its surface is dotted with bubbles.&quot; (from the article)." CreationDate="2011-04-30T20:33:03.573" UserId="160" />
  <row Id="17561" PostId="14437" Text="Yes this is the ideal way to cook sausages. You want a low wet heat to cook them through, then a nice high dry heat for browning purposes. Also, use beer instead of water, yummy. Or stock. Or cider (hard or soft). Depending on the type of sausage of course." CreationDate="2011-04-30T20:35:52.090" />
  <row Id="17562" PostId="9122" Text="Chop the butter up, that'll allow it to come up to room temperature faster (more surface area exposed)" CreationDate="2011-04-30T20:43:46.577" UserId="160" />
  <row Id="17563" PostId="14439" Text="I still need to pre-heat the oven :S" CreationDate="2011-04-30T20:52:17.440" UserId="5749" />
  <row Id="17564" PostId="14404" Text="Firstly I would like to thank you all for your response, you were right to assume that i meant that the filling falles out when i cut the pie. I use cornstach as a thickener but i guess i could try flour as well, but any how i will try to add more of the thickener and will post the results." CreationDate="2011-04-30T21:06:59.483" UserId="5914" />
  <row Id="17565" PostId="14408" Text="As far as apple types go I will try the Granny Smith apples and will see how well the fare in my pie.&#xA;Thank you all." CreationDate="2011-04-30T21:09:53.630" UserId="5914" />
  <row Id="17566" PostId="14441" Text="This is usually the best way to handle substitutions of this nature." CreationDate="2011-04-30T21:47:19.770" />
  <row Id="17567" PostId="14441" Text="Given the fact that the OP asked about &quot;*taking out* other liquids to compensate&quot;, I think they phrased their question backwards - they're asking how to substitute brewed coffee for instant. So the actual answer is to look at a package and see how much water it takes to use 2 Tbsp of instant, and then remove that much liquid from the recipe before using real coffee instead - but given that the OP doesn't have instant coffee to use, they probably don't have a package to look at. Do you happen to?" CreationDate="2011-04-30T23:23:53.080" UserId="1672" />
  <row Id="17568" PostId="14440" Text="I suspect that you have a recipe which calls for instant, and you want to use real coffee instead, and that's why you refer to taking out other liquids. Correct?" CreationDate="2011-04-30T23:25:39.660" UserId="1672" />
  <row Id="17569" PostId="14441" Text="Oh I guess I got this backwards. I don't have any instant coffee :(" CreationDate="2011-04-30T23:53:36.960" UserId="152" />
  <row Id="17570" PostId="14441" Text="Exactly, I have no instant coffee, so I need to use regular brewed." CreationDate="2011-05-01T01:24:39.120" UserId="5940" />
  <row Id="17571" PostId="14388" Score="1" Text="For keeping kosher, fish only counts as meat for Jews from Sephardi backgrounds. (Generally, the current or formerly Islamic countries, such as Spain, northern Africa, and the Middle East). Fish doesn't count as meat in Ashkenazi Jewish culture (Eastern Europe)." CreationDate="2011-05-01T02:30:33.253" UserId="1887" />
  <row Id="17572" PostId="14445" Score="1" Text="Are you sure you're not just cooking it for way too long? I've dried out many a chicken breast by accident but I've never managed to turn one *black*..." CreationDate="2011-05-01T04:12:23.993" UserId="41" />
  <row Id="17573" PostId="14445" Text="No it gets black long before its anywhere near cooked. Not fully black but a lot of parts.." CreationDate="2011-05-01T04:40:50.277" UserId="3182" />
  <row Id="17574" PostId="14445" Text="@Aaronut what do you use to cook it?" CreationDate="2011-05-01T04:41:23.270" UserId="3182" />
  <row Id="17575" PostId="14444" Score="1" Text="Poking holes in sausages is generally done to allow the steam to escape, to stop them splitting." CreationDate="2011-05-01T05:37:36.927" UserId="3432" />
  <row Id="17576" PostId="14404" Text="You're welcome. Stick with the thickener in your recipe just increase it a little at a time. You don't want apple glue pie!" CreationDate="2011-05-01T07:35:37.543" UserId="4194" />
  <row Id="17578" PostId="14450" Score="3" Text="This is what I do too. I find cooking chicken *entirely* on the stove top to be a futile effort; far easier to just sear it and let the oven do the rest of the work." CreationDate="2011-05-01T15:12:46.057" UserId="41" />
  <row Id="17579" PostId="14445" Text="Just olive oil at medium- to medium-high heat (depending on the pan). ElendilTheTall is probably right, I glossed over the fact that you were seasoning it before frying; you can salt it first, but those other seasonings will almost certainly burn. You need to add them late or even afterward." CreationDate="2011-05-01T15:17:05.450" UserId="41" />
  <row Id="17580" PostId="14441" Text="I wish I could give you more than one +1 for remembering to look at the coffee at the grocery store! And I was afraid it might be too much water, but yikes, that's a lot. This is why instant coffee is such a handy thing for baking sometimes. That said, you might be able to get around that by making coffee syrup instead of coffee, or maybe reducing further after brewing." CreationDate="2011-05-01T16:08:55.960" UserId="1672" />
  <row Id="17581" PostId="14435" Text="This is referring to breakfast sausage chubs (if you check the gimme lean ingredients you'll see they're mostly TVP), not the links, which [I double-checked are vegan](http://www.lightlife.com/product_detail.jsp?p=gimmeleansausage)" CreationDate="2011-05-01T16:25:35.947" UserId="15" />
  <row Id="17582" PostId="14435" Score="1" Text="Understand now what you are looking for.  Didn't even know veggie sausage chubs exist!  One small trick I learned over the years with any veggie product is they usually market them on the fact that they are low fat. Not great if you want something that is more like sausage (or hot dog, burger, etc).  I used to poke holes in them and soak in oil over night.  Not so healthy, but much more meat-like if that is what you are after.  Would highly recommend this technique if you are grilling, which will further dry out the veggie chubs." CreationDate="2011-05-01T16:53:05.457" UserId="5938" />
  <row Id="17583" PostId="14435" Text="I read up on doing vegan roasts after soaking over night but decided against it because I didn't want the inside to be too moist. I did go for an oil rub on the outside and surfaces though. This gave a bit of crisp to the outside during grilling, and the bbq sauce finished it off nicely. doing a bit of a jerk method might have added more flavor, but I wanted to minimize extra variables (jerking wasn't in original recipe)." CreationDate="2011-05-01T17:28:28.467" UserId="15" />
  <row Id="17584" PostId="14463" Text="Picture source is Wikipedia licensed under the [Creative Commons Attribution 3.0 Unported](http://creativecommons.org/licenses/by/3.0/deed.en) license." CreationDate="2011-05-01T18:12:06.167" UserId="5938" />
  <row Id="17585" PostId="14465" Text="See Aaronut's answer as it will give you a more defined answer at what is happening behind the scenes." CreationDate="2011-05-01T18:59:21.573" UserId="3478" />
  <row Id="17586" PostId="14380" Text="I believe he downvoted you because you simply stated what I had already presented in my question: &quot;you either need to cook it immediately after salting, or after 40 minutes and more.&quot;" CreationDate="2011-05-01T19:46:42.283" UserId="5550" />
  <row Id="17587" PostId="14445" Score="1" Text="Other seasonings will be fine if you use the pan-roast method as outlined below." CreationDate="2011-05-01T19:52:20.627" />
  <row Id="17588" PostId="14460" Score="2" Text="Italian &quot;weighing&quot; in: all Italian households I've ever visited weigh the pasta using a scale." CreationDate="2011-05-01T19:54:48.723" UserId="4151" />
  <row Id="17590" PostId="14464" Score="1" Text="I wonder, if it worked by abrasion, why are all these &quot;soaps&quot; polished to gleam? Wouldn't a rougher surface work better?" CreationDate="2011-05-01T23:06:01.613" UserId="4638" />
  <row Id="17591" PostId="14467" Score="4" Text="? Lye is most certainly wood ashes leached in water (often hot). Lye means &quot;to wash&quot;, or &quot;warm bath&quot;. Commonly, but not limited too, sodium or potassium hydroxide. In the quite parts of the world Lye is still often made from wood ash when used for cooking or olive production. We boil our local corn in ash water to make our version of masa (nixtamalization). Commercial Lye is mostly used for soap production as it's easier and expected to be safer. Yes in the USA/China etc Lye will be industrial sodium hydroxide" CreationDate="2011-05-01T23:09:26.880" UserId="3203" />
  <row Id="17592" PostId="14464" Text="@rumtscho: You mean like steel wool?  Even polished metal is probably porous enough to act as an abrasive, but if they went about it deliberately then I suspect the result would be like scraping thousands of tiny razor blades against your hand, i.e. not a lot of fun." CreationDate="2011-05-01T23:09:55.567" UserId="41" />
  <row Id="17593" PostId="1538" Text="I always thought my step-mother was insane for doing this. But it really works like a charm." CreationDate="2011-05-01T23:13:48.667" UserId="5948" />
  <row Id="17594" PostId="14467" Score="1" Text="@TFD it's great that you have your local traditions and all, but &quot;food grade&quot; means pure and that means it's been produced by one of the [various chemical processes that have been used for over 200 years](http://en.wikipedia.org/wiki/Sodium_hydroxide#Production). Certainly if we're talking about *buying* it off the shelf then it's going to be from a chemical company, not homemade." CreationDate="2011-05-01T23:15:58.833" UserId="41" />
  <row Id="17595" PostId="14467" Score="3" Text="In some Asian countries you will find bottled ash water (Lye) from specific tree varieties. Yes it's made in a factory, but it is as simple as the home made stuff. Lye is used in pulled (kungfu) noodle dough. Specific trees are meant to have special properties?" CreationDate="2011-05-02T00:05:58.927" UserId="3203" />
  <row Id="17596" PostId="14460" Score="1" Text="Italians do use weight because in Italy there isn't a measure of capacity used in cooking that is similar to the American cup; if an Italian recipe makes a reference to &quot;1 cup of milk,&quot; it's not referring to an exact quantity." CreationDate="2011-05-02T01:36:27.880" UserId="1229" />
  <row Id="17597" PostId="14467" Score="5" Text="@Aaronut, lye can most definitely come from wood ash.  We are talking about **food** here, a large part of which grows in dirt. Since when did &quot;food grade&quot; mean made in a chemical factory? For me what mother nature produces is a lot purer than what comes out of some polluted factory.  [Google gets over 29,000 results on how to make lye from woodash](http://www.google.co.uk/search?sclient=psy&amp;hl=en&amp;source=hp&amp;q=how+to+make+lye+from+wood+ash&amp;btnG=Search).  Let's not forget there are other cultures with other ways of doing things. The majority of the world does not buy food off a shelf." CreationDate="2011-05-02T01:37:25.657" UserId="5938" />
  <row Id="17598" PostId="14259" Text="Straining the sauce... I tried it on Friday -- holy rusted metal, Batman, that makes for some good pizza. ([The cheese gets a little slippery](http://cooking.stackexchange.com/q/14470/1601), though.)" CreationDate="2011-05-02T01:52:51.080" UserId="1601" />
  <row Id="17599" PostId="14460" Text="@kiamlaluno, how would you measure spaghetti or other hard pasta in a cup? :-) True you don't often find measuring cups in Italy but that's for a good reason.  Weight is a far more accurate measure than volume." CreationDate="2011-05-02T02:18:41.160" UserId="5938" />
  <row Id="17600" PostId="5632" Text="Basil that has flowered almost always drastically changes flavor, getting that hot peppery taste and losing the delicate taste it had beforehand.  It's a matter of taste, but I would toss the plant too." CreationDate="2011-05-02T02:22:32.250" UserId="5938" />
  <row Id="17601" PostId="14460" Text="@Ranieri, thanks &quot;weighing in&quot;.  Groaner of a pun too :-)" CreationDate="2011-05-02T02:23:16.243" UserId="5938" />
  <row Id="17602" PostId="14460" Text="@Todd Chaffee You don't find those measuring cups because Italians are not used to think in volume units; it is not because we are smarter. I have some American cooking books, and none of them reports a single weight. The weight is then not constant as there are some foods that are subject to weight changes." CreationDate="2011-05-02T02:31:52.340" UserId="1229" />
  <row Id="17603" PostId="14460" Text="To say it all, if you go in an Italian house, you will not probably see people measuring their spaghetti using a scale, if not in the case they are following a diet." CreationDate="2011-05-02T02:35:58.563" UserId="1229" />
  <row Id="17604" PostId="14460" Text="@kiamlaluno, I lived in Italy for 5 years, and Italians _are_ smarter about cooking.  US cooks often have trouble with baking because volume measurement of flour is so inaccurate.  The few professional cooks I know in the US use weight to measure.  [This article](http://startcooking.com/blog/334/Measuring-Foods-around-the-World) gives some interesting info about how people measure food around the world.  BTW, check your American cook books for ounces (oz). For non-liquids, such as butter, that is a weight.  For liquids it's volume!  Crazy." CreationDate="2011-05-02T02:49:27.180" UserId="5938" />
  <row Id="17605" PostId="14460" Text="Te làset lé de seghetà a tiràm en gìr :-)" CreationDate="2011-05-02T02:59:11.873" UserId="5938" />
  <row Id="17606" PostId="5047" Text="It's also the place to go for great-great-grandma's fruitcake, as well as no-fooling old timey pickle recipes. Cherry leaves instead of alum to keep the pickles crisp. Who'd have thought? I think my copy is early 1920's." CreationDate="2011-05-02T03:00:11.117" UserId="5455" />
  <row Id="17607" PostId="14460" Score="1" Text="@Todd Chaffee I live in Italy since I was born 41 years ago. I can assure you it's not a matter of do something the smarter way; it's just a matter of habits. As far I can see, there are pros and cons using the weight or the volume." CreationDate="2011-05-02T03:02:49.227" UserId="1229" />
  <row Id="17608" PostId="14460" Text="@Todd Chaffee That's the wrong dialect: I speak Eastern Lombard, not Western Lombard. `:-)` _Te la desmeted de ciapam en giro?_" CreationDate="2011-05-02T03:07:49.953" UserId="1229" />
  <row Id="17609" PostId="14467" Score="2" Text="@Todd, this would be really super interesting if the question actually had anything to do with how lye is made. It doesn't. The question is about recipes using lye which *clearly* is referencing the &quot;off the shelf&quot; variety - unless you're going to tell me that people who are too poor to buy food off a shelf are buying cookbooks off shelves or better yet, getting recipes off the internet. Now please check your political baggage at the door, thanks." CreationDate="2011-05-02T04:33:27.320" UserId="41" />
  <row Id="17610" PostId="14466" Score="4" Text="The cookies are a lye." CreationDate="2011-05-02T04:35:33.263" UserId="5952" />
  <row Id="17611" PostId="14449" Text="I found this to work well even without the 'cartouche'. Just putting a lid on top after turning the chicken over works fine for me. I do cook it for much less time though; usually about 15 min total seems all that's needed to cook it through for me." CreationDate="2011-05-02T04:38:47.767" UserId="2215" />
  <row Id="17612" PostId="14449" Score="1" Text="I am slightly paranoid about chicken after having a massive bout of food poisoning due to undercooked poultry, so 20 might be a little longer than necessary. However, the steam from the moisture under the lid still keeps it nice and moist." CreationDate="2011-05-02T07:08:26.097" UserId="4194" />
  <row Id="17613" PostId="14474" Text="Welcome to the site. Please take some time to familiarize yourself with our [FAQ](http://cooking.stackexchange.com/faq). General health and nutrition topics are not appropriate here. Questions should relate to _cooking_." CreationDate="2011-05-02T07:23:48.970" UserId="60" />
  <row Id="17614" PostId="14476" Text="If the -1 was for being off-topic: should I rephrase the question to &quot;Is it plausible to make sunny-side-up eggs on a sandwich?&quot;?" CreationDate="2011-05-02T07:26:11.167" UserId="4697" />
  <row Id="17615" PostId="14474" Text="Your question might be welcome at [Fitness &amp; Nutrition](http://fitness.stackexchange.com/)." CreationDate="2011-05-02T07:29:41.303" UserId="4697" />
  <row Id="17616" PostId="14474" Score="1" Text="Sorry for trashing the form, I will ask it on F&amp;N. Thanks." CreationDate="2011-05-02T07:49:14.737" UserId="3484" />
  <row Id="17617" PostId="14476" Score="6" Text="No, because anyone with British ancestry has, I guarantee, eaten a fried egg sandwich; we know it's not only plausible but desirable. My usual method is to put the egg yolk down, so the bread absorbs most of it. Beyond that, it's just gonna be a messy sandwich, so enjoy it as is." CreationDate="2011-05-02T08:00:21.917" />
  <row Id="17618" PostId="14467" Score="2" Text="@Aaronut just where does it reference the &quot;off the shelf&quot;? Todd and I and referring to the OP we are referring to your post, especially &quot;First of all, lye is not &quot;water boiled with ash&quot;.&quot; which is obviously very wrong. We also use cook books, the Internet, live in a democracy, grow our own olives, and make our own Lye, what's wrong with that? It's called using local resources. It should be strived for, not put down" CreationDate="2011-05-02T08:34:08.300" UserId="3203" />
  <row Id="17619" PostId="14460" Text="Actually, I have seen a novelty measuring cup (in an Italian gift-shop, but I'm not positive it was italian-made)  that had levels for all the traditional short pasta shapes (penne, farfalle, etc.). Given the variations in packing density, not to mention the difference in sizes between manufacturers, this is a very crude method at best to estimate pasta quantity." CreationDate="2011-05-02T10:04:47.897" UserId="4151" />
  <row Id="17620" PostId="14476" Text="I hadn't thought of putting the yolk down!" CreationDate="2011-05-02T11:13:35.760" UserId="4697" />
  <row Id="17621" PostId="14476" Score="5" Text="Although that's arguably the sunny side down." CreationDate="2011-05-02T11:46:06.000" UserId="4697" />
  <row Id="17622" PostId="12428" Text="+1 for salt masking bitterness." CreationDate="2011-05-02T13:09:46.247" UserId="5938" />
  <row Id="17623" PostId="14479" Score="5" Text="+1 I've read battle strategies that are less detailed. &quot;Attack the overflow with a single large bite&quot;.  Not only did I learn something, but it was a hilarious read." CreationDate="2011-05-02T13:19:25.713" UserId="5938" />
  <row Id="17624" PostId="14477" Score="1" Text="+1 for noting that mozzarella of lower quality can contribute to the problem." CreationDate="2011-05-02T13:24:09.550" UserId="5938" />
  <row Id="17625" PostId="14478" Score="2" Text="+1 for the advice about not letting it contact fats or oils and the Natron alternative." CreationDate="2011-05-02T13:31:22.713" UserId="5938" />
  <row Id="17626" PostId="14445" Text="Since you mention that you are washing the chicken, make sure to dry it thoroughly before cooking.  Some say that [it may even be safer to not wash the chicken at all](http://www.telegraph.co.uk/health/healthnews/7906943/Washing-chicken-increases-food-poisoning-risk.html)!" CreationDate="2011-05-02T13:55:54.067" UserId="5600" />
  <row Id="17627" PostId="14467" Score="2" Text="@Aaronut if the question had nothing to do with how lye is made then why did you correct the question in your very first sentence?  Since your answer contained incorrect information I corrected it.  There are many reasons for growing your own food rather than buying it off the shelf, other than being poor.  Like for freshness or the joy of hand making stuff or learning.  After all, no real need to cook these day - you can just buy pre-made food in a box.  Please check your own political baggage at the door." CreationDate="2011-05-02T14:04:13.023" UserId="5938" />
  <row Id="17628" PostId="14481" Text="Agreed on the muffin pans -- it's so much easier for portioning; I also like mini-loaf pans." CreationDate="2011-05-02T16:28:04.323" UserId="67" />
  <row Id="17629" PostId="14488" Text="I think this means my answer is &quot;no&quot;.  But this is a good suggestion (for when I feel up to that much effort)." CreationDate="2011-05-02T17:24:46.583" UserId="2158" />
  <row Id="17630" PostId="14322" Text="other uses : compost?" CreationDate="2011-05-02T19:32:48.067" UserId="67" />
  <row Id="17631" PostId="14489" Text="How was it protected? I.E. still sealed? I don't know if that makes a difference, but it may" CreationDate="2011-05-02T20:06:00.567" UserId="15" />
  <row Id="17632" PostId="14476" Text="...well played." CreationDate="2011-05-02T20:08:00.580" />
  <row Id="17633" PostId="14479" Score="1" Text="I wish we had a flag option for Best. Answer. EVER." CreationDate="2011-05-02T20:09:06.570" />
  <row Id="17634" PostId="14479" Text="Delicacy? There is no answer but attack the yolk whole. nom." CreationDate="2011-05-02T20:12:11.793" UserId="15" />
  <row Id="17635" PostId="14491" Score="2" Text="This is not only bad advice, it is dangerously bad. Unless you have taken samples from the ham in question and cultured any bacteria present, you have no idea whether or not *this specific ham* is safe to eat. Please do not give advice like this." CreationDate="2011-05-02T20:54:59.527" />
  <row Id="17636" PostId="14488" Text="Fair point, I didn't really answer your question. I suspect you could re-use it the rice in your recipe, as I think that the main thing you are getting from the rice is dissolved starches, and as long as there are some left, you can get more. Be thoughtful about food safety and don't store it for too long of course. You could probably also make the leftovers into a sort of congee." CreationDate="2011-05-02T21:06:38.230" UserId="1393" />
  <row Id="17637" PostId="14473" Text="I may give that a shot next time I make the cheesecake if I can keep everyone's grubby paws off the last piece. I do wonder however, if the absence of eggs would affect it. I will report back when I see what happens to it." CreationDate="2011-05-02T21:32:23.003" UserId="231" />
  <row Id="17638" PostId="14467" Text="@TFD: I believe I was rather explicit in saying that potash was historically used as lye; however, it is absolutely correct that any professional chef or chemist you speak to today will define lye as pure sodium or potassium hydroxide and not home-boiled ash, same way they'll define gelatin as sheet or powdered gelatin out of a box and not the result of a chicken stock that's had all the water boiled out of it. There's nothing *wrong* with making your own (as long as you follow proper safety guidelines) and I never said there was, but the question stated an obsolete definition. End of story." CreationDate="2011-05-02T22:12:27.587" UserId="41" />
  <row Id="17639" PostId="14467" Score="1" Text="@Todd, that's a very nice try, but boxed convenience foods are foods, not additives, and they usually contain many more ingredients than the homemade varieties. Lye is an additive, and if you want consistent results when cooking, you want your additives to be as pure as possible. You're clearly trying to push an agenda when you spout demonstrable nonsense like `For me what mother nature produces is a lot purer than what comes out of some polluted factory` and I'm asking you politely not to continue that behaviour. This site is for answering questions, it's not a soapbox." CreationDate="2011-05-02T22:15:24.120" UserId="41" />
  <row Id="17640" PostId="14476" Score="2" Text="As much as a shame as it is to close a question that's generated so much interest, this simply isn't on topic. Questions here should be about *cooking* (or food preparation); questions about *eating* food, such as this one, don't require any cooking expertise to answer and have never been on topic here. Apologies, Tim - it was a *fun* question while it lasted. :)" CreationDate="2011-05-02T22:35:37.167" UserId="41" />
  <row Id="17641" PostId="14485" Text="Actually they are totally different. I haven't had any &quot;drunken noodle&quot; with tamarind sauce or even lime juice." CreationDate="2011-05-02T22:43:36.940" UserId="519" />
  <row Id="17642" PostId="14467" Score="1" Text="@Aaronut, my comment now has almost as many votes as your answer, so I guess you're the only one that finds a problem with it.  How is an opinion &quot;demonstrable nonsense&quot;?  I clearly started the sentence with &quot;For me&quot;. I wasn't trying to push an agenda, just trying to demonstrate that your narrow vision of how to define cooking might not be the only answer and might not apply to everyone.  Belittling local traditions as somehow not being &quot;food grade&quot; is just as political as what I said." CreationDate="2011-05-02T23:07:29.417" UserId="5938" />
  <row Id="17643" PostId="14467" Score="1" Text="@Aaronut, the most important part of my comment though was to correct your inaccuracy.  Lye made from wood ashes is still used in many parts of the world for cooking and / or food preparation and you seem to have a tough time accepting [you are wrong](http://oggi-icandothat.blogspot.com/2011/03/kuchinta.html).  Others might perhaps be interested in cooking traditions outside of the one(s) you know? When it comes to cooking more choices = more fun." CreationDate="2011-05-02T23:27:38.707" UserId="5938" />
  <row Id="17644" PostId="14385" Text="Apart from tuna, anchovies also seem to be a counter example. Although you could make a point that they are more a form of seasoning than a fish." CreationDate="2011-05-02T23:46:53.927" UserId="2215" />
  <row Id="17645" PostId="14453" Text="+1 for the simplicity." CreationDate="2011-05-03T01:34:38.067" UserId="5938" />
  <row Id="17646" PostId="14335" Text="Oh well, worth a check. There's a bunch of them in Georgia and Virginia. There are usually Asian groceries in big cities though, Louisville and Lexington have several according to Google maps :)" CreationDate="2011-05-03T02:22:02.663" UserId="5776" />
  <row Id="17648" PostId="14491" Score="7" Text="What evidence do you have, daniel, that this is bad advice?  I cited research on microorganism growth to back up what I said.  Leaving your ham on the table during dinner for an hour and a half allows stuff to grow up more than overnight at 50F.  Shall we throw out any food that sits out during a moderately leisurely meal?" CreationDate="2011-05-03T02:58:02.300" UserId="5861" />
  <row Id="17649" PostId="14494" Score="1" Text="Using the same recipe does not guarantee the same results. Obviously Coke works hard to make their product globally consistent, but at a minimum, different bottlers have different water sources. That could make a discernable difference in flavor." CreationDate="2011-05-03T03:06:32.430" UserId="770" />
  <row Id="17650" PostId="14476" Score="1" Text="I must say that I though of this question as being about how to serve the sandwich, which is certainly related to cooking and food preparation. I'll concede that it could have been worded better for that purpose, though. I think I'll take it up on meta." CreationDate="2011-05-03T04:42:03.653" UserId="611" />
  <row Id="17651" PostId="14494" Score="2" Text="That's kind of what a recipe *is*, you know. Especially with the amount of money involved, yes they do work very hard to make sure it's the same everywhere. And I would be astonished if they weren't using filtered water, which will--especially with all the other flavouring added--result in zero taste difference. The entire success of the brand is predicated on identical flavour wherever you go." CreationDate="2011-05-03T07:04:14.053" />
  <row Id="17652" PostId="14491" Score="3" Text="What evidence? Basic safe food handling procedures. Four hours in the danger zone--4 to 60 degrees Celsius--is the maximum cumulative time that any perishable food should have. This had nine hours in that temperature range. You are welcome to do with your own body as you see fit--as do I, when at home. What you should *never ever* do, especially ona  site like this, is advise people to do things which may be injurious to their health. Again: dangerously bad advice." CreationDate="2011-05-03T07:07:47.983" />
  <row Id="17653" PostId="14494" Text="The OP might not be referring to actual Coca-Cola, just some form of _cola_ they sell in Brazil. Many people interchange the generic cola with the specific Coke. Anyhow, good answer. Most people don't realise that it's the carbonic acid that gives fizzy drinks the fizzy sensation on the tongue; it has nothing to do with the bubbles. Hence flat fizzy drinks taste sweeter." CreationDate="2011-05-03T07:17:25.353" UserId="4194" />
  <row Id="17654" PostId="14490" Score="4" Text="What nasty bacteria would this be? This is a home environment. It was a fully cooked ham, so at that point it was essentially sterile. The only bacteria that would likely come in contact with it would be home based human host bacteria, which at reasonable levels will be fine and good for you. At 10°C, by the book raw meat takes 2 days to spoil (twice as fast as 4°C), as only a few types of bacteria can grow that cold" CreationDate="2011-05-03T09:10:39.983" UserId="3203" />
  <row Id="17655" PostId="14491" Text="@daniel makes a good point. @Rex should have noted there are some risks.  For example, if the ham already had high levels of bacteria or toxins due to improper storage or cooking at the store. With that said, it's a risk many people have taken. I am not an expert and this is not advice, but at my home I would eat it and I would start with a small piece because with heat resistant toxins the dosage does matter.  More will make you sicker." CreationDate="2011-05-03T09:33:52.670" UserId="5938" />
  <row Id="17656" PostId="14490" Text="Could be anything. The OP doesn't state whether it was purchased cooked or cooked at home. If the former, could be contaminated with literally anything--listeria e.g., and anyone remember e. coli on spinach? And yet again: basic safe food handling practices indicate that this is emphatically not safe to eat." CreationDate="2011-05-03T09:35:03.420" />
  <row Id="17657" PostId="14491" Score="2" Text="I can only imagine the people upvoting this answer have *absolutely no clue* about proper food handling procedures." CreationDate="2011-05-03T09:35:28.753" />
  <row Id="17659" PostId="14496" Text="For the downvoter, how about an explanation?  The post answered the question with information not included in any other posts." CreationDate="2011-05-03T09:54:09.557" UserId="5938" />
  <row Id="17660" PostId="14466" Text="Thank you all guys! Amazing answers!" CreationDate="2011-05-03T11:02:02.197" UserId="5944" />
  <row Id="17661" PostId="14466" Text="@James I like the pun! Well I have a Greek recipe for vegan cookies made with olive oil, sugar, flour, sesame and water boiled with ash. The texture of the cookies is great. They are not too hard but I guess this is because they have no eggs or anything sticky to bind them together." CreationDate="2011-05-03T11:06:05.047" UserId="5944" />
  <row Id="17662" PostId="5047" Text="I have a 1945 copy; it has sections on baby food &amp; food for invalids.  And it's *not* out of print -- it's actually out of copyright, so [it's back in print again](http://www.amazon.com/Settlement-Cook-Book-1903/dp/0486443493/ref=pd_sim_b_1)" CreationDate="2011-05-03T13:10:06.780" UserId="67" />
  <row Id="17663" PostId="14491" Score="5" Text="@daniel - I don't think you understood the question.  The question seemed to me to be, &quot;I did something that violates standard food handling rules.  Can I make an exception?&quot;  All you're saying is, effectively, &quot;no no no no no!&quot; without any evidence.  If you want to keep yourself safe _legally_ this is exactly what you should do.  Otherwise, you need to look at the question more deeply to understand why food spoils.  If you do not understand how the risks arise, then I agree, the only safe thing to do is adhere strictly to general rules." CreationDate="2011-05-03T14:09:56.537" UserId="5861" />
  <row Id="17664" PostId="14466" Text="could you come back to us with what you decided to do in the end and how it worked out for you?" CreationDate="2011-05-03T14:40:29.020" UserId="5938" />
  <row Id="17665" PostId="14496" Text="I didn't downvote - the first paragraph of your answer is helpful.  The rest does seem a little tangential, though, seeing as how we're talking about cookies, and nutrition isn't normally high on the list of concerns when baking those. It's an interesting point about the bioavailability nevertheless." CreationDate="2011-05-03T15:08:55.040" UserId="41" />
  <row Id="17666" PostId="14460" Score="1" Text="Oh boy!! Did I just trigger off the weight vs. volume battle??.." CreationDate="2011-05-03T15:16:12.550" UserId="4283" />
  <row Id="17667" PostId="14496" Text="The OP asked for the purpose of the ingredient.  Don't see how any plausible explanation to the purpose is tangential, whether or not it's on your list of concerns when making that recipe." CreationDate="2011-05-03T15:43:31.143" UserId="5938" />
  <row Id="17668" PostId="14494" Score="2" Text="Have you had Coke in other countries? I grew up in Brazil and there is a distinct difference between Coke (Coca-Cola brand, to be clear) and Coke in the US. I recently did a blind taste test with my family, using Coke from Brazil, Argentina, Venezuela, Chile and the US. There were distinct differences between all of them." CreationDate="2011-05-03T15:56:47.843" UserId="4782" />
  <row Id="17669" PostId="14482" Score="1" Text="I would expect that the shorter baking time in the larger square pan is actually a function of the shape of the loaf. At the same temperature, the center of a flat item will get cooked faster than a cylindrical (or thick rectangle, like a loaf pan) item of the same volume. So based on the information provided I don't see any reason to assume that the oven is running hot." CreationDate="2011-05-03T16:10:21.817" UserId="3348" />
  <row Id="17670" PostId="14494" Score="1" Text="Coca Cola is markedly different in other countries.  The Coke in Mexico (and the diet coke as well) is hugely different in taste from what is sold in the US. The best tasting coke (...I almost typed--the best coke I ever had) I ever had was in Frankfurt, Germany. In the US, Pepsi typically tastes sweeter than Coke, however that is reversed in Canada. Coca Cola in Asia is very different than in Europe and North America.  The only thing uniform about Coke internationally is the red label." CreationDate="2011-05-03T16:24:48.110" UserId="5431" />
  <row Id="17671" PostId="14381" Text="I'm not happy with the result I'm getting. I probably have to lower the temperatures even further... However, I do notice the cod spoils 'rapidly' after cooking. After about two day in the fridge (below 5ºC) I had to throw away some leftover cod." CreationDate="2011-05-03T16:30:04.030" UserId="641" />
  <row Id="17672" PostId="14482" Text="@bikeboy389, that's a good point, and my loaf pan is smaller than the square pan, so you're right about the height and a better explanation for the faster cooking time overall. For the undercooked center, I still think a lower temp and longer cooking time might help.  Think about it at the extremes. At 800F the center would be underdone with a burnt outside. At the lower extreme the entire bread would stay undercooked :-)  The tip about oven thermometer comes from personal experience. Had a few ovens that were quite off." CreationDate="2011-05-03T16:41:31.020" UserId="5938" />
  <row Id="17673" PostId="14460" Text="@ntt, realized after I answered this that you asked for a *simple* method without tools.  Which is why I voted @Martha's answer up :-)" CreationDate="2011-05-03T16:45:05.027" UserId="5938" />
  <row Id="17674" PostId="14499" Score="2" Text="I know little about this kind of thing, but as it happens I saw someone doing this on TV not long ago - I believe they simply put the dropper into the bath itself, rather than dropping it from above." CreationDate="2011-05-03T18:31:20.157" UserId="4194" />
  <row Id="17675" PostId="14499" Text="@Elendil, I did that and it worked, but was way too slow to do the volume that I need. And then they stuck together if two touched..." CreationDate="2011-05-03T18:37:08.360" UserId="1259" />
  <row Id="17676" PostId="14494" Text="Mexican Coke tastes different because it uses cane sugar as opposed to HFCS. Beyond that, I am willing to bet money that there is zero difference between recipes from country to country." CreationDate="2011-05-03T18:54:15.247" />
  <row Id="17677" PostId="14491" Score="1" Text="I understood the question perfectly. I understand how risks arise. I understand further that it is monumentally stupid and irresponsible to advise people to do risky, potentially life-altering things. Do you understand that? Do you understand even the basics of safe food handling? It would appear not. Again, you can do what you like with your own body. When it comes to other people in circumstances which you do not fully understand, it behooves you to *not advise them to do things which could make them exceedingly ill*." CreationDate="2011-05-03T18:58:22.420" />
  <row Id="17678" PostId="5100" Text="Goat milk to drink can be found in France in regular plastic bottles in supermarkets. It is usually half-skimmed because this is a very creamy one." CreationDate="2011-05-03T19:13:13.487" UserId="5658" />
  <row Id="17679" PostId="5086" Text="It is used for drinking (directly) but also as an ingredient for single fermentation (koumis) or alcoholic fermentation (airag, also called _milk wine_)" CreationDate="2011-05-03T19:15:37.947" UserId="5658" />
  <row Id="17680" PostId="14499" Score="2" Text="What you need is the kind of thing they have in DNA labs, one of those syringes with one plunger but multiple nozzles. You might be able to get one from a medical supply company." CreationDate="2011-05-03T19:28:41.817" UserId="4194" />
  <row Id="17681" PostId="14491" Score="4" Text="@daniel - If you have any evidence or data to share--for example, come up with _any_ scenario where the original ham could have been edible but now is not, backed up by some sort of research--then we could maybe resolve things.  As such, since you are simply repeating your opinion and not giving any evidence for it, we'll have to agree to disagree.  (And yes, I understand both safe food handling, sterile technique in the laboratory, bacterial growth pathways, and so on.)" CreationDate="2011-05-03T19:35:19.690" UserId="5861" />
  <row Id="17682" PostId="14491" Score="1" Text="Any scenario? Easy. OP went to the bathroom, failed to wash hands properly (which pretty much everyone does), touched the ham. Which has now been left out overnight. Look again, you can take whatever risks you want with your own body. It is grossly irresponsible to advocate others do the same when you are unaware of the circumstances. Err on the side of caution. I am *done* with you." CreationDate="2011-05-03T20:03:16.040" />
  <row Id="17683" PostId="14497" Text="No. Wrong. Learn about proper safe food handling before saying things like this please." CreationDate="2011-05-03T20:03:46.400" />
  <row Id="17684" PostId="14493" Score="5" Text="Lots have things have bacteria in them that we eat, often deliberately, yoghurt for instance, it is not a blanket &quot;issue&quot;." CreationDate="2011-05-03T20:37:24.160" UserId="3432" />
  <row Id="17685" PostId="14490" Score="1" Text="Could well be absolutely fine for that sort of short time, many people take ham sandwiches to work that end up in a more ideal growth environment for just as long with no major issues.  If he is recooking it too, then that will kill off any bacteria that could be on it if done properly." CreationDate="2011-05-03T20:39:38.260" UserId="3432" />
  <row Id="17686" PostId="10287" Text="After many trial and errors, I decided to accept your answer for the bottom suggesting. This worked the best for me." CreationDate="2011-05-03T20:42:26.310" UserId="3478" />
  <row Id="17687" PostId="14491" Score="2" Text="@daniel - OP had E. coli on his or her hands and touched the ham, is what you're saying.  E. coli has a doubling time of 8 hours at 10C.  So after 9 hours out in the rather chilly house, there are approximately twice as many bacteria as when he or she touched it.  Then, they all get cooked and die.  It would have been worse to just eat the ham the previous evening, because then the bacteria would have been alive!  Try another scenario?" CreationDate="2011-05-03T20:57:18.403" UserId="5861" />
  <row Id="17688" PostId="14499" Score="1" Text="Apparently there is calcium in Dasani: http://urparamount.com/articles/DasaniRecall/coca-cola-recalls-dasani-bottled-water.html . That easily could be your problem." CreationDate="2011-05-03T21:06:23.380" UserId="1393" />
  <row Id="17689" PostId="14499" Text="@Michael, they only do that in the UK. They do not add it in the US (where I am)." CreationDate="2011-05-03T21:14:23.637" UserId="1259" />
  <row Id="17690" PostId="14491" Score="2" Text="No. You want to go ahead and advise people to do risky stupid things when you are not aware of the specific circumstances, go ahead. Clearly the basic ideas of food safety are completely lost on you, as is the general concept that you shouldn't counsel people to do things which can be injurious to their health. So go ahead! Eat meat that's been sitting out for 9 hours! Cut vegetables for your salad on the same cutting board as raw meat! Go *right ahead* because someone who knows *nothing* about food safety says it's okay!" CreationDate="2011-05-03T21:25:44.410" />
  <row Id="17691" PostId="14490" Score="1" Text="Nine hours is radically different from the four or so that a sandwich will be left in a lunchbox. But whatever, a professionally-trained chef knows nothing about food safety of course." CreationDate="2011-05-03T21:32:50.943" />
  <row Id="17692" PostId="6526" Text="Yeah I would have said Moussaka as well" CreationDate="2011-05-03T22:19:03.113" UserId="5971" />
  <row Id="17693" PostId="14501" Score="1" Text="Yes, dairy cows, sheep, and goats, are specially breed to make large volumes of easily extracted milk. Until someone does that with a pig or rat etc, we won't see it commercially" CreationDate="2011-05-03T22:35:27.107" UserId="3203" />
  <row Id="17694" PostId="14500" Score="2" Text="In some countries, other animals than cow, goat or sheep are used: http://en.wikipedia.org/wiki/Milk#Sources" CreationDate="2011-05-03T22:59:11.460" UserId="4580" />
  <row Id="17695" PostId="14501" Score="2" Text="@TFD, For the sake of the rat, I hope that nobody succeeds." CreationDate="2011-05-03T23:06:29.203" UserId="4638" />
  <row Id="17696" PostId="14490" Score="1" Text="A professionally trained chef's job includes protecting their employer from food safety-related liability.  I would be willing to bet that your advice is spot-on for anyone running a restaurant.  &quot;Best practices&quot; tend to be admired in legal circles whether or not they are necessary for the case being considered; if you follow best practices, the judge and jury do not have to think about the issues--you did &quot;the right thing&quot;, and therefore even if harm accrued, it was not your fault, so you're usually not liable for anything.  (Proving the harm was not your doing is usually harder.)" CreationDate="2011-05-03T23:41:39.880" UserId="5861" />
  <row Id="17697" PostId="14490" Score="3" Text="@daniel That's nine hours at 10°C. Check your food hygiene tables, that is only twice the decay rate as at 4°C. So equivalent to 18 hours in the fridge, therefore not a problem. Yes in a commercial operation you would toss it out and sack the slacker whom left it out!" CreationDate="2011-05-03T23:49:25.827" UserId="3203" />
  <row Id="17698" PostId="14490" Score="2" Text="A professionally-trained chef's job is to ensure that people treat food carefully. It is unwise to advocate that people should go ahead and do risky stupid things that can severely impact their health." CreationDate="2011-05-04T00:02:51.380" />
  <row Id="17699" PostId="14501" Text="@rumtscho Sorry, that was a bad &quot;Heather Mills McCartney&quot; joke" CreationDate="2011-05-04T00:05:47.403" UserId="3203" />
  <row Id="17700" PostId="14491" Score="1" Text="Or I have a better idea. You put enough money in an escrow account to cover all of the OP's potential medical bills in case s/he gets sick from eating the ham which you stridently assert is perfectly safe to eat. What? You're not going to do that? Then *stop* giving irresponsible advice." CreationDate="2011-05-04T00:11:57.677" />
  <row Id="17701" PostId="14494" Text="We assume the recipe is that same, but coke tastes somewhat different in every manufacturing zone and distribution zone around the world. Two obvious things are inconstancies in water purity and syrup dosing" CreationDate="2011-05-04T00:16:57.440" UserId="3203" />
  <row Id="17702" PostId="14494" Text="Can anyone show me different recipes from different countries? No. Then in light of the coke vs pepsi thing (and even more damning experiments involving wine tasting) I submit that there is *no difference whatsoever* unless and until actual evidence can be provided." CreationDate="2011-05-04T00:20:56.783" />
  <row Id="17703" PostId="14501" Text="@TFD I am missing the cultural reference here, as I have never heard of Ms McCartney. A quick glance at Wikipedia didn't tell me why she should be associated with jokes, bad or otherwise. I am too sleepy to be able to do quatlity control on my writing now. If you (or other users) find the joke offensive, I'll remove it tomorrow." CreationDate="2011-05-04T00:39:11.557" UserId="4638" />
  <row Id="17704" PostId="14501" Score="2" Text="I was thinking of this: http://simpsons.wikia.com/wiki/Squeaky_Farms_Brand_Genuine_Animal_Milk" CreationDate="2011-05-04T01:08:45.197" UserId="152" />
  <row Id="17705" PostId="14500" Score="1" Text="It'll likely be a few years before we can take advantage of the benefit of dog's milk : http://www.youtube.com/watch?v=dhjGXCk-RVU" CreationDate="2011-05-04T01:40:05.800" UserId="67" />
  <row Id="17706" PostId="14501" Score="1" Text="@rumtscho She was married to Beatle McCartney. She was quoted as saying like &quot;people should drink rat milk to save the planet from global warming&quot;" CreationDate="2011-05-04T01:48:47.363" UserId="3203" />
  <row Id="17707" PostId="14505" Text="Wouldn't a quick rinse under the tap and a shake dry be a lot more hygienic?" CreationDate="2011-05-04T01:51:28.140" UserId="3203" />
  <row Id="17708" PostId="14505" Text="@TFD- A clean wet cloth is not unhygienic. The tap would be a pain because I have to do it constantly- every second roll at least." CreationDate="2011-05-04T02:59:52.940" UserId="2001" />
  <row Id="17709" PostId="14505" Score="2" Text="I figured the word 'clean' was implied between 'damp' and 'towel'." CreationDate="2011-05-04T03:20:51.753" />
  <row Id="17710" PostId="14503" Text="The reason we can't make cheese from human milk, I believe, is that it doesn't curdle properly. I think, given a sufficient quantity of human milk, you'd end up with a very unsatisfying vat of disgusting liquid instead of the start of a Human Cheese Empire… :(" CreationDate="2011-05-04T04:56:57.287" UserId="3698" />
  <row Id="17711" PostId="14507" Score="7" Text="Actually, yak cheese is used in a variety of East Asian dishes. I believe the Mongol army used yak and horse cheese as a form of preserved rations." CreationDate="2011-05-04T05:39:56.710" UserId="3093" />
  <row Id="17712" PostId="14507" Score="4" Text="_From Wikipedia_ &quot;A 1982 source reported that 230,000 horses were kept in the USSR specifically for producing milk to make into kumis.&#xA;Rinchingiin Indra, writing about Mongolian dairying, says &quot;it takes considerable skill to milk a mare&quot; and describes the technique: the milker kneels on one knee, with a pail propped on the other, steadied by a string tied to an arm. One arm is wrapped behind the mare's rear leg and the other in front. A foal starts the milk flow and is pulled away by another person, but left touching the mare's side during the entire process.&quot; Hungry humans are ingenious." CreationDate="2011-05-04T06:32:10.570" UserId="4638" />
  <row Id="17713" PostId="14399" Text="@Carmi, @Aaronut's description above is concise and pretty much the standard definition.  From the [Wikipedia entry on Savoriness](http://en.wikipedia.org/wiki/Savoriness) &quot;Umami, popularly referred to as savoriness, is one of the five basic tastes...&quot;  So we do have a word for it, it just wasn't recognized as one of the basic tastes in Europe until recently." CreationDate="2011-05-04T07:42:14.220" UserId="5938" />
  <row Id="17714" PostId="14460" Text="@Todd Yup. I agree.. I will choose hers.. :) Thanks for all the knowledge.. :)" CreationDate="2011-05-04T09:09:47.067" UserId="4283" />
  <row Id="17715" PostId="14175" Text="This really helped me out.. I am getting much better coffee now.. Thanks!!" CreationDate="2011-05-04T09:10:56.317" UserId="4283" />
  <row Id="17716" PostId="14448" Text="I just had an experience with that last weekend.. The BBQ was too hot and we had charred sausages which felt cold on the inside.. :(" CreationDate="2011-05-04T09:17:13.267" UserId="4283" />
  <row Id="17717" PostId="14500" Text="Dog milk - bleuuuuaaaarghhhh." CreationDate="2011-05-04T09:27:58.670" UserId="3688" />
  <row Id="17718" PostId="14503" Text="In fact, Human Cheese was made in France at least as far back as 2007 [[Source](http://www.whytraveltofrance.com/2007/06/09/human-breast-milk-cheese-made-in-france/)] and at least one place in New York has made and served Human Cheese [[Source](http://www.montrealgazette.com/life/Yorkers+sample+breast+milk+cheese/4722470/story.html)]" CreationDate="2011-05-04T10:07:45.327" UserId="5736" />
  <row Id="17719" PostId="14507" Score="2" Text="@Carmi Asian adults love our dairy products. We sell all we can make to China (over 2 billion dollars worth last year). Haven't meet many that can't digest it either?" CreationDate="2011-05-04T10:29:56.807" UserId="3203" />
  <row Id="17720" PostId="14505" Text="After a days hand wiping, with fish juices, chicken juices, rice starch etc, I am not so sure it's that clean? It's fine if you are only doing a few, but then if you are only doing a few the tap or a bowl is just as easy (shrug)" CreationDate="2011-05-04T10:33:42.450" UserId="3203" />
  <row Id="17721" PostId="14448" Text="Yup, you have to be careful with that. BBQ season is food-poisoning season - undercooked food and cross-contamination left, right and center!" CreationDate="2011-05-04T10:37:08.083" UserId="4194" />
  <row Id="17722" PostId="14510" Text="In most parts of the world Botulism is very rare (though still very dangerous). It should not form on correctly cured hams as they are  very salty at surface level and should be quite dry. It also requires anaerobic (wet) conditions. So a ham in a cloth at 10°C is not an ideal candidate. I would not same the same about store sliced ham etc" CreationDate="2011-05-04T11:19:44.923" UserId="3203" />
  <row Id="17723" PostId="14507" Score="5" Text="Don't Indians eat paneer? And lassi?" CreationDate="2011-05-04T11:46:23.387" UserId="4489" />
  <row Id="17724" PostId="14491" Score="3" Text="@daniel - Growth rates of pathogens is _not a mystery_.  You're acting like the entire medical research profession doesn't exist (not to mention food safety research).  Maybe it's a mystery to _you_, but that's not a reason to get all frantic.  Meat sitting out for 9 hours _at 50F_ is not the same as meat that's been sitting out for 9 hours _at 80F_ because growth rates are very different at those temperatures.  Since you seem unwilling or unable to grasp this, there really isn't anything left to discuss.  (Incidentally, if I pay for any medical bills, will you pay for all the wasted hams?)" CreationDate="2011-05-04T13:01:13.773" UserId="5861" />
  <row Id="17725" PostId="14505" Text="@tfd: Professional chefs go through towels at an alarming rate. Their towels rarely get very dirty." CreationDate="2011-05-04T14:23:54.820" UserId="218" />
  <row Id="17726" PostId="14503" Text="Wow, really? That's amazing. I stand corrected! :)" CreationDate="2011-05-04T14:37:04.803" UserId="3698" />
  <row Id="17727" PostId="14490" Score="5" Text="I reverted your latest edit daniel. The sarcasm isn't really necessary in your answer. Besides, I voted for your original answer, not the sarcastic edit :P" CreationDate="2011-05-04T16:05:23.003" UserId="60" />
  <row Id="17728" PostId="14506" Text="This is what I was going to say, works perfectly" CreationDate="2011-05-04T16:16:17.203" UserId="5162" />
  <row Id="17729" PostId="14507" Score="3" Text="Most (non-mass) methods of producing cheese severely reduce the lactose in it, making it easily digestible outside of lactose-tolerant populations. As for paneer and lassi, I've read Indians are roughly as lactose tolerant as the French - by comparison, Chinese have something like 10% lactose tolerance." CreationDate="2011-05-04T16:43:49.000" UserId="3093" />
  <row Id="17730" PostId="14491" Score="3" Text="@daniel The &quot;four hours in the danger zone&quot; rule isn't hard and fast; it's more of a rule of thumb.  If you've ever eaten a tough cut of meat prepared at a modern restaurant, chances are it was cooked at 55°C for a few days.  If done properly, the meat can be effectively pasteurized.  The actual &quot;danger&quot; is a much more complex function of time, conditions, and not only temperature but more importantly the change in temperature over time." CreationDate="2011-05-04T16:58:23.580" UserId="5600" />
  <row Id="17731" PostId="14491" Score="1" Text="Might I suggest that number of bacteria is not the only (even primary?) concern? One does not get sick purely from consuming bacteria, but from the toxins produced by the bacteria. 9 hours may mean only double the bacteria, but I would posit that that does not translate to double the risk. Consider the amount of toxins that can be produced in that time when you're weighing the risks in giving public advice." CreationDate="2011-05-04T17:09:23.650" UserId="4489" />
  <row Id="17732" PostId="14510" Score="1" Text="Ham is typically cured with sodium nitrite, which has historically been used specifically to block botulism growth. Not that there is no risk, but that's probably not the primary bacteria to consider. That said, listeria, e. coli., salmonella, etc., all work in the same way (though their waste products aren't quite as deadly). They produce toxins that remain after the bacteria has been destroyed." CreationDate="2011-05-04T17:14:43.520" UserId="4489" />
  <row Id="17733" PostId="14491" Score="2" Text="@Ray Every toxin that is produced by food borne pathogens of which I know is either (1) destroyed by subsequent heating, *e.g.*, botulinum toxin, or (2) is only produced within the human's digestive system as a result of consuming the pathogen itself, *e.g.*, clostridium perfringens.  The only heat-stable toxin of which I know that also is produced within the food itself is due to staphylococcus aureus, however, if the food was handled properly then there should be little (albeit non-zero) risk." CreationDate="2011-05-04T17:33:34.143" UserId="5600" />
  <row Id="17734" PostId="14425" Text="Hi Daniel, thanks for the correction on rancidity. Just a question, is removing moisture/water not what preserves salted/dry cured meats etc. and prevents it becoming rancid?" CreationDate="2011-05-04T17:38:54.653" UserId="5933" />
  <row Id="17735" PostId="14510" Score="2" Text="Botulinum toxin is denatured at 60°C; as long as that temperature is achieved for a sufficient period of time (or a higher temperature for a shorter period of time), the &quot;toxic waste products&quot; will almost certainly be destroyed." CreationDate="2011-05-04T17:39:02.000" UserId="5600" />
  <row Id="17736" PostId="14425" Text="Just looked up Rancidity so I was clearer on it:&#xA;http://en.wikipedia.org/wiki/Rancidification&#xA;&#xA;Seems to indicate here that the ratio of fat to water is a significant factor in rancidity.&#xA;&#xA;Also, exposure to oxygen (cover with butter dish).&#xA;&#xA;Your mileage may vary, but covered on counter top works well for us." CreationDate="2011-05-04T17:42:42.950" UserId="5933" />
  <row Id="17737" PostId="14491" Score="1" Text="@Ray - I've updated my answer to more thoroughly document why this also is not a major concern." CreationDate="2011-05-04T17:54:13.080" UserId="5861" />
  <row Id="17738" PostId="14491" Score="2" Text="@ESultanik - And _S. aureus_ is almost entirely impotent to produce toxins at 10C.  See http://www.ncbi.nlm.nih.gov/pmc/articles/PMC380837/pdf/applmicro00055-0194.pdf figures 1 and 2." CreationDate="2011-05-04T18:00:34.027" UserId="5861" />
  <row Id="17739" PostId="14499" Text="Ah, interesting. Hmm, maybe you have a lot of air in the caviar solution, making them buoyant? If you have a vacuum sealer you could use it to evacuate bubbles before making the drops." CreationDate="2011-05-04T18:10:06.170" UserId="1393" />
  <row Id="17740" PostId="14464" Text="So does it only work with onion, garlic and fish?" CreationDate="2011-05-04T18:18:22.763" UserId="4580" />
  <row Id="17741" PostId="14499" Text="@Michael, because the calcium is so soluble, I had no trouble mixing it in with a fork. There was little aeration of the caviar solution. I also tried the experiment over the course of two days, so it had at least 24 hours to rest as well." CreationDate="2011-05-04T18:25:07.157" UserId="1259" />
  <row Id="17742" PostId="14491" Score="1" Text="+1 for every fact citing, rational response. My long experience cooking large chunks of meat suggests that it is nearly impossible to take a piece of meat from 165F to 35F in a timely way. And the methods for speeding the process (slicing/boning/etc) introduce environmental bacteria throughout the meat." CreationDate="2011-05-04T18:31:03.493" UserId="218" />
  <row Id="17743" PostId="14505" Text="The usual rule in kitchens is two towels per person. No cook worth their salt obeys this rule." CreationDate="2011-05-04T18:36:51.597" />
  <row Id="17744" PostId="14516" Score="3" Text="Not to distract, but with [Senseo weighing in at over $1 per 8oz pod](http://www.amazon.com/Senseo-Medium-Roast-Coffee-18-Count/dp/B000UBH9YO/ref=sr_1_2?ie=UTF8&amp;qid=1304534175&amp;sr=8-2) I hope this isn't in the hopes of saving money." CreationDate="2011-05-04T18:38:06.900" UserId="15" />
  <row Id="17745" PostId="14516" Text="Yes, saving money is definitely the goal." CreationDate="2011-05-04T18:48:28.180" UserId="5993" />
  <row Id="17746" PostId="14514" Text="For some good suggestions on improving your dumpling dough, [check here](http://cooking.stackexchange.com/questions/2407/how-to-prepare-gnocchi-dough-for-mixed-ingredients/2499#2499); they helped me with not only making them but getting better results" CreationDate="2011-05-04T19:03:19.257" UserId="15" />
  <row Id="17747" PostId="14491" Text="Can you categorically state this meat is safe? No, you cannot. Again, one of us cares about someone else's health and safety and is providing advice in line with established safe food handling practices. One of us is not. Unless you are willing to take responsibility for the ill effects your terrible advice can cause, you need to stop this." CreationDate="2011-05-04T19:48:20.457" />
  <row Id="17748" PostId="14491" Text="@ESultanik: &quot;The &quot;four hours in the danger zone&quot; rule isn't hard and fast; it's more of a rule of thumb. &quot; &lt;--this is beyond wrong. It is absolutely a hard and fast rule. &quot;If you've ever eaten a tough cut of meat prepared at a modern restaurant, chances are it was cooked at 55°C for a few days.&quot; &lt;--- this has no relation to reality. One of us *works* in a restaurant, ESultanik, and I suspect it's not you." CreationDate="2011-05-04T19:49:46.150" />
  <row Id="17749" PostId="14499" Score="3" Text="Well, as a last resort, try adding some Plutonium (or anything from the lanthanide series). That will make it a lot denser and it should sink." CreationDate="2011-05-04T20:07:16.913" UserId="1393" />
  <row Id="17750" PostId="14491" Score="1" Text="@daniel Do you deny that restaurants cook tough cuts of beef sous vide for 24+ hours at 55°C?  Because, if restaurant's do---which is the case by my experience---then that invalidates the hard-and-fastness of the &quot;four hours in the danger zone&quot; rule." CreationDate="2011-05-04T20:09:23.867" UserId="5600" />
  <row Id="17751" PostId="14516" Score="1" Text="I am having trouble parsing this question. It sounds like you would be interested in a kitchen hardware/equipment recommendation. However, either you can google for [iced coffee brewers](http://bit.ly/kPiYZ0), or we will need more specific requirements than brews &gt;= 24 oz iced coffee. First though, you should consider [the guidelines for equipment selection requests also to make sure you are hitting all the points you might want to consider.](http://meta.cooking.stackexchange.com/questions/779/what-types-of-equipment-questions-are-allowed/780#780)" CreationDate="2011-05-04T20:32:50.457" UserId="15" />
  <row Id="17752" PostId="14491" Text="At 55? No, because that will not cook the beef through. 140F/60C is the internal temperature for rare beef, so you're going to be cooking sous vide at that or higher, out of the danger zone." CreationDate="2011-05-04T20:50:51.393" />
  <row Id="17753" PostId="14507" Text="Thank you all for the comments and the answer. As per the yak cheese I know for a fact that it exists, and it's actually a [slowfood presidium](http://www.slowfoodfoundation.com/pagine/eng/presidi/dettaglio_presidi.lasso?-id=265&amp;-nz=&amp;-tp=). Actually it was one of the reasons for my question. If anybody is interested, I had the chance of tasting it, and in my opinion it's not quite worth the effort." CreationDate="2011-05-04T20:52:59.927" UserId="5869" />
  <row Id="17754" PostId="14491" Score="2" Text="@all: Please continue further debate/discussion/commentary regarding this in [chat](http://chat.stackexchange.com/)." CreationDate="2011-05-04T20:57:58.943" UserId="60" />
  <row Id="17755" PostId="14499" Score="2" Text="@michael, added bonus, it will glow for some cool presentation options!" CreationDate="2011-05-04T21:22:44.263" UserId="1259" />
  <row Id="17756" PostId="14464" Text="@Mien: What I've read is that it works with just about anything. One of the anecdotes I read was about apparently removing the smell of bad cologne." CreationDate="2011-05-05T00:54:03.780" UserId="41" />
  <row Id="17757" PostId="14292" Text="1 cup mayonnaise&#xA;2 tablespoons tomato paste&#xA;2 tablespoons finely chopped onion&#xA;1 tablespoon finely chopped green bell pepper&#xA;1 tablespoon finely chopped red bell pepper&#xA;1 tablespoon fresh lemon juice&#xA;1/4 teaspoon salt&#xA;&#xA;Read More http://www.epicurious.com/recipes/food/views/Belgian-Fries-with-Sauce-Andalouse-232003#ixzz1LRAH7iFu" CreationDate="2011-05-05T01:27:43.270" UserId="5840" />
  <row Id="17758" PostId="14517" Text="Great follow-through!" CreationDate="2011-05-05T02:32:21.997" UserId="60" />
  <row Id="17759" PostId="14494" Text="You seem to be fixated on the recipe, when the discussion is regarding taste. People are interested in their perception of taste, even if they can't actually tell the difference according to an MRI. Beyond that, there are claims on the web that different bottlers use different types and levels of sweeteners and varying syrup concentrations to suit local tastes. Those claims aren't from definitive sources, but they do jibe with the commentary here." CreationDate="2011-05-05T03:02:43.280" UserId="770" />
  <row Id="17760" PostId="14518" Text="Probably too localised to be an allowed question here." CreationDate="2011-05-05T03:49:41.047" UserId="3432" />
  <row Id="17761" PostId="14494" Text="So... still no proof then? Rightyo." CreationDate="2011-05-05T03:55:50.593" />
  <row Id="17762" PostId="14269" Text="Great microwave idea. There are a few dishes that cook great in them, like Chinese style steam fish works perfectly in the microwave." CreationDate="2011-05-05T05:15:56.313" UserId="6000" />
  <row Id="17763" PostId="14505" Text="@daniel yep :-)" CreationDate="2011-05-05T08:06:21.727" UserId="3203" />
  <row Id="17764" PostId="14516" Text="It's an Evaluation and Selection question.  I'm asking if anyone knows of a pod coffee maker that will meet that requirement." CreationDate="2011-05-05T13:16:47.440" UserId="5993" />
  <row Id="17765" PostId="7498" Score="1" Text="A friend of mine lived in rural Japan for some time.  He said that whenever a Japanese family would host a dinner party, they would often order a 200+ piece sushi platter and there would always be leftovers.  He said that the common practice was to leave the leftover sushi on the kitchen counter overnight---unrefrigerated---and eat it the next morning for breakfast.  I'm not recommending you do that, but at least that's what a portion of the Japanese do!" CreationDate="2011-05-05T14:01:20.473" UserId="5600" />
  <row Id="17766" PostId="14510" Text="@ESultanik: Botulinum toxin is actually one of the easiest to get rid of. Most protein toxins are far more difficult to inactivate and require food to be cooked to ash, or at least to a flavourless mass. Examples: E.coli O157:H7 encodes an SLT or STX which just *starts* to denature after 5 minutes at 95° C, diphtheria toxin needs to be subjected an autoclave or chlorine bleach to inactivate, and I'm not even sure what the parameters are for CdtB. All of these are capable of being produced by bacteria *on* the food, just not quite as fast as they are within the GI tract." CreationDate="2011-05-05T14:52:44.343" UserId="41" />
  <row Id="17767" PostId="14520" Text="Hmmm... Thanks for the link. I don't think it's the same thing.  That's a red hot sauce and  Banquete brand Chilero Sauce is a weird orange color.  It's pretty much the exact same color and viscosity as Asian Sweet and Sour Sauce but spicy... which is awesome." CreationDate="2011-05-05T16:26:49.943" UserId="4873" />
  <row Id="17768" PostId="14520" Text="FWIW, Lizano sauce (their dark Salsa sauce) is very easy to get in the US and seems quite popular." CreationDate="2011-05-05T16:28:03.577" UserId="4873" />
  <row Id="17769" PostId="14516" Score="1" Text="Hi Seth, thanks for the question. This is actually a recommendation/shopping question, which falls under the [off topic section](http://cooking.stackexchange.com/tags/equipment/info). We simply mean to avoid questions that elicit hundreds of arbitrary answers, which ultimately become cluttered and less useful than a Google search. If you're wondering *how to select* an iced coffee maker, as opposed to *which one*, or if you've got an *extremely* narrow set of criteria that you can't find a match for, then I'm sure we've got a few coffee addicts here who can help out with that." CreationDate="2011-05-05T18:25:33.850" UserId="41" />
  <row Id="17770" PostId="14527" Score="2" Text="This is dangerously bad advice. Are you familiar with basic safe food handling practices?" CreationDate="2011-05-05T21:01:45.417" />
  <row Id="17771" PostId="14485" Text="Ah! Good to know that they are NOT the same. Apologies for the error. When I was trying to develope my pad thai sauce, many of the recipes I ran across called for rice vinegar, but i really thought it threw the taste off. Since Lime is often served with pad thai, I thought it might be a good acid to use.&#xA;About the Tamarind...really? Most of the better recipes that I found on line referenced using it, and now I find that it's key to a good sauce." CreationDate="2011-05-05T21:03:54.683" UserId="5958" />
  <row Id="17772" PostId="14529" Score="1" Text="Boil a piece in the microwave and taste it." CreationDate="2011-05-05T22:16:23.623" UserId="60" />
  <row Id="17773" PostId="14532" Text="Good info. Any reason for metal over wood? And what do you recommend for teflon?" CreationDate="2011-05-06T00:01:48.327" UserId="5938" />
  <row Id="17774" PostId="14518" Text="The internet market place is too localised?" CreationDate="2011-05-06T00:50:11.470" UserId="5930" />
  <row Id="17775" PostId="14533" Score="2" Text="Cocoa and pepper works surprisingly well together." CreationDate="2011-05-06T01:11:23.337" UserId="2001" />
  <row Id="17776" PostId="14529" Text="&quot;What sauce goes with it well?&quot; Whipped cream?" CreationDate="2011-05-06T01:11:51.557" UserId="2001" />
  <row Id="17777" PostId="14533" Text="I also found pasta that contained cocoa and red pepper, in Italy. In both the cases, the pasta was made from an artisan company, and the pasta was not always found in the store I usually buy food." CreationDate="2011-05-06T01:36:32.867" UserId="1229" />
  <row Id="17779" PostId="14532" Score="2" Text="Most food needing tongs shouldn't need a Teflon pan. I sometimes cook eggs and fish in a Teflon pan and they don't need tongs, just a spatula. Considering that Teflon pans never last that long anyway, a few little scratches now and then shouldn't cause too many problems" CreationDate="2011-05-06T02:02:40.903" UserId="3203" />
  <row Id="17780" PostId="14532" Score="1" Text="Wood tongs are fine, but hard to find good ones that last and that can grab and lift any decent weight. I sometimes use bamboo self sprung tongs for &quot;fiddly bits&quot;, they are hard to clean but at least they are compostable :-)" CreationDate="2011-05-06T02:04:05.317" UserId="3203" />
  <row Id="17781" PostId="14485" Text="Maybe there are other variations of the dish. Sometimes Thai food outside Thailand, particularly in the US, is totally different." CreationDate="2011-05-06T03:22:26.137" UserId="519" />
  <row Id="17782" PostId="9836" Text="I think that in the past I've made an egg-based no-bake cheesecake and eaten it after a week. I'd think it starts to smell/taste bad if it's gone bad." CreationDate="2011-05-06T08:47:54.437" UserId="6011" />
  <row Id="17783" PostId="14518" Text="Given the nature of the item, which has a very short lifespan if not frozen, and that you state your location.  It would have to be relatively close to you.  You could find a US shipper who will use a frozen cooler pack on overnight air (very expensive), but still you could not ship such a thing internationally; which localises the question to a single country at best, and more likely only Texas and surrounding states would be sensible.  There are supposed to be hatcheries in Texas, so you should be able to find something." CreationDate="2011-05-06T08:59:47.680" UserId="3432" />
  <row Id="17784" PostId="14503" Text="Human milk is considered suitable for vegans, providing it was given freely by the producer.  The ethical element departs when informed consent can be granted." CreationDate="2011-05-06T11:49:11.890" UserId="3432" />
  <row Id="17785" PostId="14528" Score="1" Text="A negative example: I had wooden tongs which literally broke in my hand when I was holding something. They probably were cheap ones (I don't remember exactly), but still, if you want wood, you probably need to take more care with quality." CreationDate="2011-05-06T12:45:08.973" UserId="4638" />
  <row Id="17787" PostId="14509" Text="I'll give this a shot. I wonder if they Almond Milk had something to do with it. I'll use cow's next time too." CreationDate="2011-05-06T13:32:49.117" UserId="5974" />
  <row Id="17788" PostId="14539" Score="1" Text="_Cacao_ is the Italian word for cocoa; as the OP has written _barilotti al cacao_, he is surely writing that in Italian; the same phrase in Spanish would be different." CreationDate="2011-05-06T13:36:14.327" UserId="1229" />
  <row Id="17789" PostId="14540" Text="+1 for the chopsticks, I use them too :-) And some good info on tongs for more specific tasks." CreationDate="2011-05-06T13:56:15.550" UserId="5938" />
  <row Id="17790" PostId="14528" Score="1" Text="Good to know. The only wood seriously suggested so far for full size tongs has been bamboo (by a friend and @TFD).  Strong stuff, but still wouldn't want to risk it with something really heavy." CreationDate="2011-05-06T14:08:27.260" UserId="5938" />
  <row Id="17791" PostId="14539" Text="@Kiam I was so glad you were in this thread (re:ELU); as I mentioned I am interested in a bit more detail on the actual process to better understand what *al cacao* meant. Like I point to with the idea of a Habnero Nightshade, mix this with a dose of Americans' tendency to misappropriate others' language I would want to know more before necessarily assuming this is just a [wide-open recipe request that can be googled](http://bit.ly/l9AcJr)" CreationDate="2011-05-06T14:35:06.083" UserId="15" />
  <row Id="17792" PostId="14529" Score="1" Text="Could you add the brand and some listing of the ingredients; in particular, sugar content (to describe intended sweetness, especially if added), cacao/cocoa description (might explain the nature of the component as used), fats (might entail more chocolate bias). A description from the package (and pic?) might also go to some length to provide more insight into what you're asking and explaining why (assuming you are not just asking for a list of things that go with ingredient X)." CreationDate="2011-05-06T14:46:46.663" UserId="15" />
  <row Id="17793" PostId="14538" Score="1" Text="Good thoughts. Though on #5 (cost), I think the cost you're listing for King Arthur is for a 5-lb bag, not per lb. (I'm seeing bags of that size going between $2-3.49, depending on the store). So your savings numbers are a bit specious. You're saving about $0.10-0.25 per pound in materials, energy and other costs excluded, as are &quot;waste&quot; calculations, which are the inevitable bits of wheat that don't make it into your flour bag (probably negligible)." CreationDate="2011-05-06T15:07:33.393" UserId="2832" />
  <row Id="17794" PostId="13957" Text="+1 for rice cooker." CreationDate="2011-05-06T15:15:50.960" UserId="839" />
  <row Id="17795" PostId="14538" Text="@Sean- I forgot the exact price and went with what I found on Amazon. Thanks for the correction. From King Arthur's web site a 5# bags is about $5.00. Are grocery stores really that much less? http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb" CreationDate="2011-05-06T15:31:14.193" UserId="2001" />
  <row Id="17796" PostId="14529" Score="1" Text="Hi idober. Please take some time to familiarize yourself with our [culinary uses guidelines](http://meta.cooking.stackexchange.com/q/740/60). Your question in its current form does not meet any of the three criteria. Regarding your two questions, you can answer the first by simply tasting it. I daresay that would lead you to some ideas regarding sauces as well. If you can improve your question to fit within the acceptable guidelines of our site we can easily vote to reopen it. Thanks." CreationDate="2011-05-06T15:34:22.427" UserId="60" />
  <row Id="17797" PostId="14529" Text="@hobodave, I am a real noob in cooking, and even if I tasted the pasta I would not know what sauce goes with it, or how to find a recipe for it. In any case, I will get familiarized with the FAQ. Thank you for the detailed comment:)" CreationDate="2011-05-06T16:05:29.793" UserId="5924" />
  <row Id="17798" PostId="14540" Score="3" Text="Chop sticks are also the best for deep-frying in my experience (unless you've got a full-on fryer with a basket)." CreationDate="2011-05-06T16:08:03.630" UserId="41" />
  <row Id="17799" PostId="14529" Text="@idober: Well the good news is a question regarding flavor pairings with cocoa pasta is an appropriate question, as long as you provide some form of restriction such that it doesn't encourage a long list of equally valid answers." CreationDate="2011-05-06T17:07:45.450" UserId="60" />
  <row Id="17800" PostId="4650" Text="+1 for white wheat. It is much more delicately flavored than red." CreationDate="2011-05-06T18:27:25.920" UserId="2001" />
  <row Id="17801" PostId="14544" Text="Similar questions: http://cooking.stackexchange.com/questions/5701/what-does-flour-smell-like-when-it-goes-bad http://cooking.stackexchange.com/questions/3105/does-white-whole-wheat-flour-need-to-be-refrigerated" CreationDate="2011-05-06T18:28:47.400" UserId="2001" />
  <row Id="17802" PostId="12304" Text="@Esultanik  I've tasted sea water, and it is far too salty for most cooking." CreationDate="2011-05-06T19:58:22.843" UserId="1148" />
  <row Id="17803" PostId="14548" Score="7" Text="Depends how you define &quot;fresh&quot;. I don't have access to my books right now, but IIRC, the first type of starch retrogradation occurs after one hour, the second starts after a day. So there is probably no way at all to have the &quot;just-baked&quot; softness after more than an hour. Generations of bakers working night shifts to sell fresh loaves at 6:00 AM are another argument for that, if there was a way, they'd have found it by now. As for best keeping, try leaving it in a woven cotton bag on the counter, a non-breathing cover will fog and dampen it." CreationDate="2011-05-06T20:05:24.093" UserId="4638" />
  <row Id="17804" PostId="14548" Score="1" Text="@rumtscho- I'm not putting an answer because it would have been what you just said. This should be an answer not a comment." CreationDate="2011-05-06T20:44:09.833" UserId="2001" />
  <row Id="17805" PostId="14531" Score="2" Text="Commercially raised animals eat what the farmer feeds them, so this really shouldn't be a problem." CreationDate="2011-05-06T21:14:42.670" UserId="160" />
  <row Id="17806" PostId="14538" Text="Yes, grocery stores sell it for less. Cheapest around here is probably Walmart, which I think sells it for under $3 for 5lb. Will have to check next time I'm there. In general, do not expect a supplier's online store to undercut their resellers!" CreationDate="2011-05-06T21:19:38.997" UserId="160" />
  <row Id="17807" PostId="14540" Score="1" Text="I've never tried chopsticks for deep-frying. Good tip." CreationDate="2011-05-06T21:43:48.540" UserId="5938" />
  <row Id="17808" PostId="12304" Text="@chris I've tasted sea water too, and that's the salinity I shoot for when boiling pasta and potatoes.  I'm no expert, though, so perhaps I'm over-salting ;-)" CreationDate="2011-05-06T22:14:21.433" UserId="5600" />
  <row Id="17809" PostId="9813" Text="Mmmm, daddy likey" CreationDate="2011-05-06T22:25:14.497" UserId="5431" />
  <row Id="17810" PostId="14540" Text="Like those pickle tongs, must look out for some of those :-)" CreationDate="2011-05-06T22:37:46.783" UserId="3203" />
  <row Id="17811" PostId="14552" Score="1" Text="+1 Tofu is cheap and it smells TERRIBLE when it goes bad." CreationDate="2011-05-07T02:44:53.030" UserId="2001" />
  <row Id="17812" PostId="14556" Score="3" Text="I'm not a professional, but at home I always use paper towels (I find that they are much more absorbent than cloth towels) and I've never had a problem with paper sticking to the meat (I'm guessing this depends on the brand).  I also speculate that restaurants refrigerate meat uncovered during service which should effectively dry the outside before cooking.  On the other hand, refrigerating uncovered may be a health code violation in some areas." CreationDate="2011-05-07T16:50:00.500" UserId="5600" />
  <row Id="17813" PostId="14558" Score="4" Text="I think the terms you gave are just German translations of Italian types of pasta." CreationDate="2011-05-07T21:01:08.583" UserId="4580" />
  <row Id="17814" PostId="14558" Text="Some are very similar, some are unique - knoepfle were defined as a thick version of spaetzle on the site I found. Remember that umlauts are represented by putting e after the vowel when they can't be used." CreationDate="2011-05-07T22:12:53.070" UserId="5962" />
  <row Id="17815" PostId="14556" Score="1" Text="Next time your are frying steaks dry one and leave the other as is. If you can seriously spot the difference then invest in some good quality paper towels. Otherwise relax, and bask in the glory of your resource saving!" CreationDate="2011-05-07T22:32:32.140" UserId="3203" />
  <row Id="17816" PostId="14556" Text="Paper towel works, but you want to use a think wad of it to prevent tearing." CreationDate="2011-05-07T22:33:04.997" UserId="486" />
  <row Id="17817" PostId="14556" Text="Also, my preferred method for thick cut strip steaks is to cook them in a low oven on a rack until they reach an internal temperature of 32°C and then I sear them in a hot pan for ~2 minutes per side, plus 30 seconds each for the thin sides.  The initial oven cook will do a good job of drying the meat before the sear, so the Maillard reactions end up being great, even without pre-drying." CreationDate="2011-05-08T00:37:54.733" UserId="5600" />
  <row Id="17818" PostId="14565" Text="Thank you for the detailed and informative answer. You've given me everything I need. And yes, I'm making a sauce, and I'll probably used canned tomatoes." CreationDate="2011-05-08T01:41:50.920" UserId="2595" />
  <row Id="17819" PostId="14567" Score="1" Text="Interesting ... though, I think how you're planning to cook the meat will make a difference as well - if I were going to fry something I'd make a bit more of an effort to get any standing moisture off the meat than if I were going to grill or bake it, for example." CreationDate="2011-05-08T05:17:43.623" UserId="1687" />
  <row Id="17820" PostId="14565" Text="Agreed on the canned tomatoes for sauces (although, I've never gotten obsessive about variety); unless you're growing your own, or buying from a local farm, it's often the better choice, as they can them when ripe, rather than having to pick them early so they'll survive shipping." CreationDate="2011-05-08T08:39:47.733" UserId="67" />
  <row Id="17822" PostId="14556" Text="Funny thing... Does nobody here wash their steak before seasoning and frying? Because I do, and then I definitely have to pat. (I use paper towels, but mine are always of the non-tearing kind)" CreationDate="2011-05-08T09:10:03.820" UserId="4638" />
  <row Id="17823" PostId="14556" Text="Update: I think the rationale behind washing and its usefulness merit their own question, please answer there: http://cooking.stackexchange.com/questions/14570/does-meat-need-to-be-washed-before-preparation" CreationDate="2011-05-08T09:21:18.257" UserId="4638" />
  <row Id="17824" PostId="14570" Score="2" Text="Most meat is cooked on high heat, which kills surface bacteria in seconds" CreationDate="2011-05-08T11:00:35.647" UserId="3203" />
  <row Id="17825" PostId="14561" Text="Thanks! Very helpful!" CreationDate="2011-05-08T13:26:38.950" UserId="5944" />
  <row Id="17826" PostId="14563" Text="Thanks! I'll give it a try!" CreationDate="2011-05-08T13:27:11.383" UserId="5944" />
  <row Id="17827" PostId="14569" Text="Turkish 'yufka' is the material that borek and baklava are made out of. Like the Turkish version of phyllo dough. I don't know if you would call that a pasta but I wouldn't call it bread." CreationDate="2011-05-08T15:27:05.243" UserId="2001" />
  <row Id="17828" PostId="14538" Score="1" Text="Because of #3, you often see people recommending grinding your own if you're planning on keeping food stores in case of the zombie appocalype (or whatever other disaster).  You can find places that'll see whole wheat berries vaccuum packed in a bag inside of a 5 gallon pail.  Some people claim 30 years storage life for hard red wheat, but if you're going to get into that, you're better off rotating through your stores than just putting up a pail for 25 years, and then pitching it." CreationDate="2011-05-08T17:10:22.900" UserId="67" />
  <row Id="17829" PostId="14571" Text="I'll often do it to remove the salt/seasoning that comes with most packaged meats, particularly frozen chicken." CreationDate="2011-05-08T17:47:30.337" UserId="6034" />
  <row Id="17830" PostId="14571" Text="You should not forget the water from the faucet is not free of germs either (no holy water). Nor are your hands. So if you get good clean meat, and sniff it before you prepare it, chances are you introduce as many germs as there were on the meat in the first place. If the meat is slimey, smelly, or just plain untrustworthy, the water is not going to make it safe anyway. Meat is somewhat porous." CreationDate="2011-05-08T19:20:57.457" UserId="5484" />
  <row Id="17832" PostId="14543" Text="You were right about the water consistency.  Although both pizzas were cooked enough - the pizza set to cook at 425 for 19 minutes--the crust came out a bit dry and flakey." CreationDate="2011-05-08T21:37:20.463" UserId="6018" />
  <row Id="17833" PostId="14569" Text="I think I've had Maultaschen in a country inn in Latvia. They were described in English as mushroom dumplings which could be served fried or boiled with a sour cream sauce - we tried both and found them very nice!" CreationDate="2011-05-08T22:30:22.323" UserId="5962" />
  <row Id="17834" PostId="653" Text="+1 for trying to avoid leaving the apartment. I can relate." CreationDate="2011-05-08T22:33:01.387" UserId="280" />
  <row Id="17835" PostId="14576" Text="Not sure I could manage without one, it's the only piece of cooking equipment I use every day.  Doubt there is an effective substitute, some things might be able to be baked, but flames overhead isn't an easy effect to replicate." CreationDate="2011-05-08T22:46:05.463" UserId="3432" />
  <row Id="17836" PostId="14576" Score="1" Text="For certain applications, a blowtorch will do." CreationDate="2011-05-09T00:11:52.127" UserId="5600" />
  <row Id="17837" PostId="14580" Score="2" Text="Yep, most Indian restaurants do not serve Indian food. It's a sad state of affairs. I am not talking regional differences here, it just not even close." CreationDate="2011-05-09T03:00:05.030" UserId="3203" />
  <row Id="17838" PostId="14576" Text="Pizza's are baked, not grilled. Just use your oven in regualr mode as hot as it will go. If you want to go crazy with heat you need 50KG of steel to hold heat as per [Nathan Myhrvold](http://en.wikipedia.org/wiki/Nathan_Myhrvold)" CreationDate="2011-05-09T03:03:12.720" UserId="3203" />
  <row Id="17839" PostId="14580" Score="3" Text="@TFD: That statement is true for most major *foreign* cuisines in most countries.  There is usually a *localised* variant on the cuisine." CreationDate="2011-05-09T03:46:01.833" UserId="3432" />
  <row Id="17840" PostId="14123" Text="Thanks for the tip about not being able to over-cream the fat and sugar.  Last time I let the stand mixer go for 4 whole minutes, and I didn't see much difference compared to past creaming experiments.  I must have been doing it right!" CreationDate="2011-05-09T04:24:11.637" UserId="1685" />
  <row Id="17841" PostId="14585" Score="1" Text="Once I added the eggs *after* mixing the wet and dry ingredients, and the cookies were fine. The Toll House recipe in particular is hard to mess up." CreationDate="2011-05-09T07:17:47.253" UserId="1601" />
  <row Id="17842" PostId="14587" Text="So the sugar should actually dissolve into butter during creaming? Also, in recipes which use brown sugar you're kinda forced to use granulated, because brown doesn't come in powder form - at least where I live. Maybe I could replace the brown part with syrup and the rest would be powder?" CreationDate="2011-05-09T07:18:01.570" UserId="2217" />
  <row Id="17843" PostId="14580" Score="3" Text="While garam masalas and cumin lend brown colouring to the sauce, don't forget that browning the onions well has an effect on the final colour too." CreationDate="2011-05-09T07:33:02.557" UserId="2389" />
  <row Id="17844" PostId="14587" Text="Hah, I'm stupid. Use granulated, not powdered. Oops." CreationDate="2011-05-09T09:44:26.537" />
  <row Id="17845" PostId="14580" Text="+1 - Thanks for all the options. Got a few options there for me to try out." CreationDate="2011-05-09T09:53:44.793" UserId="2906" />
  <row Id="17846" PostId="14587" Text="Ok then, I'm pretty sure I creamed the hell out of my sugar and butter. Altough maybe I could've left the butter to soften up a bit more. What do you suggest then? Should I try going the syrup way? Or is certain amount of sugary crunch normal in cookies?" CreationDate="2011-05-09T09:59:19.280" UserId="2217" />
  <row Id="17847" PostId="14568" Text="+1 for hanging considerations, grips, and a lot of other useful factors to consider.  Thanks!" CreationDate="2011-05-09T12:17:52.867" UserId="5938" />
  <row Id="17848" PostId="14550" Score="1" Text="I've also had a lot of problems with locking mechanisms and am hoping to find one that unlocks reliably because it is a convenient feature." CreationDate="2011-05-09T12:19:23.143" UserId="5938" />
  <row Id="17849" PostId="14590" Text="See this question: http://cooking.stackexchange.com/q/7643/2001" CreationDate="2011-05-09T13:31:03.303" UserId="2001" />
  <row Id="17850" PostId="14259" Text="I dried the mozzarella as explained and got a lot of water out. It took two hours and it was definitely an improvement but still too much water in the pizza and it took a lot of kitchen paper towels. I'll have to improve the method." CreationDate="2011-05-09T13:39:38.477" UserId="5834" />
  <row Id="17851" PostId="14516" Text="And btw. A normal espresso machine, a shaker, and some ice-cubes... Whiz bang icecoffee..." CreationDate="2011-05-09T13:48:41.790" UserId="6048" />
  <row Id="17852" PostId="14595" Score="8" Text="Yes: http://www.ftnon.com/en/productleaflets/slicer_for_cherry_tomatoes/ (but maybe out of your price range...)" CreationDate="2011-05-09T14:00:26.373" UserId="1672" />
  <row Id="17853" PostId="14593" Text="Welcome to the site Brady. We're here to answer objective answers to cooking related questions. Questions which ask for a limitless list of answers are not acceptable here. Please take some time to familiarize yourself with our [FAQ](http://seasonedadvice.com/faq)" CreationDate="2011-05-09T14:03:00.420" UserId="60" />
  <row Id="17854" PostId="14596" Score="2" Text="Damn it, you took the words right out of my mouth!" CreationDate="2011-05-09T14:17:11.027" UserId="4194" />
  <row Id="17855" PostId="14596" Score="2" Text="Now I want to design a cherry tomato size guillotine." CreationDate="2011-05-09T14:36:11.257" UserId="2001" />
  <row Id="17856" PostId="7660" Text="Is there still a difference (apart from the caramelizing part), if you would have a syrup that is as thick as glucose? Is there a difference in taste or consistency?" CreationDate="2011-05-09T15:44:26.227" UserId="4580" />
  <row Id="17857" PostId="14549" Text="Excellent answer, but I'd note that the long time for salt isn't for it to dissolve, but for the flavor to permeate the whole sauce." CreationDate="2011-05-09T15:51:38.177" UserId="1887" />
  <row Id="17858" PostId="14594" Score="1" Text="Christian, could you please provide a reference for the recipes that you have seen / tried? What do you want to use the syrup for? Is this a syrup to sweeten your coffee or a coffee and caramel syrup for desserts?" CreationDate="2011-05-09T15:56:45.493" UserId="1259" />
  <row Id="17859" PostId="14595" Score="3" Text="@jeffromi, 300kgs/hr....AWESOME! Take **that** salad." CreationDate="2011-05-09T15:59:17.113" UserId="1259" />
  <row Id="17860" PostId="14585" Text="I've got a recipe at home that explains how using a certain order effects how the proteins bind leading to fluffier pancakes, but I can't remember the details. I'll look it up when I get home." CreationDate="2011-05-09T16:04:57.697" UserId="1259" />
  <row Id="17861" PostId="14593" Text="I forgot to mention that we welcome and encourage these types of questions in [chat](http://chat.stackexchange.com/)!" CreationDate="2011-05-09T16:14:02.323" UserId="60" />
  <row Id="17862" PostId="14596" Score="3" Text="@Soba: I have a cherry tomato sized trebuchet." CreationDate="2011-05-09T16:16:51.727" UserId="60" />
  <row Id="17863" PostId="14600" Score="2" Text="How are your homemade fries worse than the commercial versions? Are they soggy? Taste bad?" CreationDate="2011-05-09T16:40:20.710" UserId="1887" />
  <row Id="17864" PostId="14600" Text="The flavor is ok but they just don't get as crispy. Breaded foods, in particular, stay soft and bready instead of become crisp." CreationDate="2011-05-09T16:43:12.393" UserId="2001" />
  <row Id="17865" PostId="14596" Score="3" Text="I don't think that a trebuchet will cut them, unless it hurls them straight through a big upright blade... and then how do you account for factors like wind resistance?" CreationDate="2011-05-09T16:49:27.613" UserId="41" />
  <row Id="17866" PostId="14593" Text="Oh ... and if you have questions about how to do something related to [a cake you're making](http://geeked.gsfc.nasa.gov/?p=5355), [I've done that before](http://cooking.stackexchange.com/questions/10885/overpressurizing-a-cream-whipper)." CreationDate="2011-05-09T16:53:16.827" UserId="67" />
  <row Id="17867" PostId="14595" Text="@yossarian: Don't be bamboozled by hourly measurements, that only comes out to about 4 tomatoes per second. ;)" CreationDate="2011-05-09T16:54:56.360" UserId="41" />
  <row Id="17868" PostId="14595" Text="...of course, if I really needed to cut 15,000 tomatoes, I'd probably still go for the machine." CreationDate="2011-05-09T16:55:15.703" UserId="41" />
  <row Id="17869" PostId="14601" Text="We generally don't accept shopping recommendations here unless the criteria are specific enough to narrow it down to 2 or 3 items.  Please see the [equipment tag wiki](http://cooking.stackexchange.com/tags/equipment/info) for some guidelines on how to avoid closure of this question." CreationDate="2011-05-09T16:57:34.860" UserId="41" />
  <row Id="17870" PostId="14600" Text="Conventional oven or convection?  Deep-frying is essentially a form of convection, so you won't get such good results with a conventional oven." CreationDate="2011-05-09T17:00:33.343" UserId="41" />
  <row Id="17871" PostId="14597" Text="1/4 cup water... I assume?" CreationDate="2011-05-09T17:12:33.020" UserId="231" />
  <row Id="17872" PostId="8433" Text="Most 'sweet onions' are lower sulfur, so won't cause you to tear up the same way, but they also won't have the same sharp flavor that the other onions will have." CreationDate="2011-05-09T17:17:01.853" UserId="67" />
  <row Id="17873" PostId="14603" Score="1" Text="&quot;A similar thing happens when deep frying room temperature Snickers or Mars bars&quot; - you're Scottish, aren't you? :-)" CreationDate="2011-05-09T17:18:27.683" UserId="4599" />
  <row Id="17874" PostId="14604" Score="2" Text="Yep, this is how it's done in restaurants (though for cherry tomatoes we usually use the lids from 500mL containers)." CreationDate="2011-05-09T17:49:43.543" />
  <row Id="17875" PostId="14603" Text="@Rory: Nope, just a hungry American! I've only had the Snickers version. We don't have Mars over here anymore." CreationDate="2011-05-09T17:50:52.397" UserId="60" />
  <row Id="17876" PostId="12943" Text="@slim - it's really semantical to be honest.  farfalle, orichette, rigatoni, etc are all 'noodles' semantically to me -- but again, if you think about it, they're all 'thin' doughs.  rigatoni are extruded, but really, it's a flat sheet, then shaped.  Same goes for all those noodles.  Dumplings rarely consist of just flat dough (Southern chicken &amp; dumplings not withstanding) -- if flat dough is involved, it has a filling (ravioli, potstickers, etc)" CreationDate="2011-05-09T17:56:16.383" UserId="5130" />
  <row Id="17877" PostId="14596" Score="3" Text="@Aaronut- build it in a vaccuum." CreationDate="2011-05-09T18:01:07.850" UserId="2001" />
  <row Id="17878" PostId="14607" Text="Why does it have to be the rednecks with the welding torches?  If you go to your local community college or trade/vocational school, you might be able to pretty easily (if not the instructor, ask him to recommend one of his students and/or alumni);  I've seen some pretty nice grills and smokers made from a cleaned up salvaged 55 gallon drum (or you can get new ones for under $100)" CreationDate="2011-05-09T18:01:40.627" UserId="67" />
  <row Id="17879" PostId="14602" Text="Are you *sure* that it was true pure balsamic vinegar and not the &quot;Balsamic of Modena&quot; stuff that's thickened with a bunch of emulsifiers?" CreationDate="2011-05-09T19:07:59.827" UserId="41" />
  <row Id="17880" PostId="14614" Text="Your source is fairly detailed, but doesn't actually say how large the carcinogenic effect is." CreationDate="2011-05-09T19:10:27.950" UserId="1672" />
  <row Id="17881" PostId="14602" Text="The ingredients listed are: Barrel-aged Balsamic Vinegar(4.5% acidity). Contains naturally occurring sulfites. It's from http://jdgourmet.com/" CreationDate="2011-05-09T19:14:55.827" UserId="1887" />
  <row Id="17882" PostId="14613" Score="3" Text="Well, to be technical, it is possible, in the same way that [it's technically possible for all the oxygen molecules in a room to randomly bounce away causing you to suffocate to death in the resultant temporary vacuum.](http://www.qwantz.com/index.php?comic=1506) ;-)" CreationDate="2011-05-09T19:49:29.230" UserId="5600" />
  <row Id="17883" PostId="14612" Text="http://en.wikipedia.org/wiki/Carcinogen#Carcinogens_in_prepared_food is interesting reading" CreationDate="2011-05-09T20:04:25.843" UserId="1870" />
  <row Id="17884" PostId="14614" Text="That's because none has really been measured. While HCAs are considered carcinogens, the link is far less established than that of, say, smoking and lung cancer." CreationDate="2011-05-09T20:08:11.780" UserId="2832" />
  <row Id="17885" PostId="14589" Text="I've never washed meat, but I agree with the odd texture comment.  Any water which is absorbed by the meat is going to turn into steam during cooking.  Meaning the area around that water is going to be boiled, rather than whatever cooking method you intended.  Boiled meat is typically NOT the result you want..." CreationDate="2011-05-09T20:25:33.927" UserId="295" />
  <row Id="17886" PostId="14567" Text="True, cooking method is a bit more complexity which she mentioned, but I forgot to add.  In frying, water on the meat will create a barrier between the oil and the meat.  In grilling, it would drip off.  Natural juices you still want to keep around, as appropriate.  As I said, it was a complicated answer." CreationDate="2011-05-09T20:28:22.517" UserId="295" />
  <row Id="17887" PostId="4025" Text="Microwave food in plastic??? And then grill it and Eat it??&#xA;I think that is one of the stupidest things I see people do.&#xA;And than they wonder why they get cancer and other illnesses." CreationDate="2011-05-09T20:40:34.377" UserId="6057" />
  <row Id="17889" PostId="14585" Text="I think people aren't as careful with cookie recipes because the result is still a bite-sized tasty treat.  Maybe it's harder to compare, because there are several identical cookies in the jar; while a cake is going to be compared to other preparations.  My mom complains that my snickerdoodles are lighter and fluffier than hers, and we use the same recipe.  I believe it's because of the handling of fat, eggs and sugar in mixing (and I sift my flour).  Yes, we both make tasty cookies, but there are still subtle differences." CreationDate="2011-05-09T20:44:39.907" UserId="295" />
  <row Id="17890" PostId="14604" Score="3" Text="&quot;slice through the group parallel to the counter and the palm of your hand&quot; - careful how you parse that!" CreationDate="2011-05-09T21:34:57.580" UserId="6059" />
  <row Id="17891" PostId="14614" Text="@Sean: So arguably, the short answer is &quot;maybe&quot;?" CreationDate="2011-05-09T22:02:16.790" UserId="1672" />
  <row Id="17892" PostId="4025" Score="2" Text="@Eric: Microwaving warms the steak from the inside, so it's a very good way to warm something thoroughly -- thus practical, not stupid. And the [microwave-plastic-cancer link is an urban legend](http://www.snopes.com/medical/toxins/cookplastic.asp)." CreationDate="2011-05-09T22:02:57.087" UserId="6011" />
  <row Id="17893" PostId="14602" Text="Maybe it's counterfeit? :P  Haha, but seriously, I'm pretty sure daniel is right, there has to be an emulsifier..." CreationDate="2011-05-09T22:29:51.240" UserId="41" />
  <row Id="17894" PostId="14587" Text="You didn't cream it enough, full stop. If you are crunching bits of sugar--and you are sure that it is sugar, not just hard cookie crumbs--you have not dissolved the sugar enough." CreationDate="2011-05-09T23:09:35.827" />
  <row Id="17895" PostId="7660" Text="I don't think it's possible to make a sucrose syrup as thick as pure glucose without caramelization. Glucose is purely sweet, there's no flavour that we normally associate with table sugar. I don't understand why you're asking about consistency; if it were the same thickness it would be the same consistency. Pure glucose has the consistency of something somewhere between peanut butter and chewy toffee." CreationDate="2011-05-09T23:12:09.990" />
  <row Id="17896" PostId="14608" Score="6" Text="Try sharpening a good, non-serrated knife and slicing some tomatoes, you may find you never need a serrated knife for the task again." CreationDate="2011-05-09T23:36:06.830" UserId="1601" />
  <row Id="17897" PostId="14619" Score="1" Text="Is this country-specific, as I've never known butter to say anything about cream on it (UK)?" CreationDate="2011-05-10T00:03:33.900" UserId="3432" />
  <row Id="17898" PostId="14617" Score="3" Text="Better yet, find a recipe that measures the flour by weight." CreationDate="2011-05-10T00:35:05.987" UserId="5600" />
  <row Id="17900" PostId="14617" Text="I had never understood the need of sifting flour before measuring. Thanks a lot. I will try with the same recipe and see the result. First, I have to buy a sifter and, probably, a proper cookbook." CreationDate="2011-05-10T01:52:27.773" UserId="519" />
  <row Id="17901" PostId="14581" Text="Kopytka - you get something similar to these in Italy. I don't remember the Italian name, I do remember the two famous italian TV chefs preparing them for the cameras. Whatever, you get my vote for giving me something to think about!" CreationDate="2011-05-10T02:12:02.783" UserId="5962" />
  <row Id="17902" PostId="4834" Text="Can I use the precooked chicken from the deli, or does it have to be uncooked chicken (where do I find it with bones)?  I get pretty grossed out by uncooked chicken :)" CreationDate="2011-05-10T04:19:19.173" UserId="147" />
  <row Id="17903" PostId="4823" Text="Interesting.  How long do you think I should let the broth simmer on the stove before cooking the rest of the soup?  Also, do you have any recommendations of a &quot;high-quality stock/broth&quot; brand?  They all look the same to me.  Should I be making my own (that thought intimidates me)?" CreationDate="2011-05-10T04:23:56.690" UserId="147" />
  <row Id="17904" PostId="4838" Text="@Harlan:  I'm honestly not so interested in the thickening as how to get that tiny spicy(?)/tangy taste that Perkins' soup has, but such questions (*&quot;Why is Perkins' soup kind of tangy?&quot;*) are not allowed.  I noticed that Perkins' soup is much, much thicker than my homemade soup, so I thought this might lead me down the right path." CreationDate="2011-05-10T04:26:38.637" UserId="147" />
  <row Id="17905" PostId="14621" Text="Welcome to the site Third. Please take some time to familiarize yourself with our [FAQ](http://cooking.stackexchange.com/faq). We do not do recipe requests here. I suggest using Google or checking our [resources](http://seasonedadvice.com/questions/tagged/resources) tag to find a recipe. If you run into specific problems with a particular recipe you can always ask us for help!" CreationDate="2011-05-10T06:17:22.317" UserId="60" />
  <row Id="17906" PostId="14580" Score="2" Text="Garam masala is not a spice - it's a spice mixture, literally translates to 'hot mixture'. It often includes several brown spices. Cinnamon is probably the one contributing most to the brown color, but there are other brown spices in there as well. http://en.wikipedia.org/wiki/Garam_masala" CreationDate="2011-05-10T06:19:47.027" UserId="5776" />
  <row Id="17908" PostId="391" Text="That video is hilarious!" CreationDate="2011-05-10T06:19:58.400" UserId="1601" />
  <row Id="17909" PostId="14633" Score="1" Text="Yes, number 4 on the linked page is what sprang to mind when I read the description..." CreationDate="2011-05-10T09:39:22.580" UserId="4194" />
  <row Id="17910" PostId="14587" Text="You might try using soft brown sugar (also called soft muscavado) if you can get it. Not only should this eliminate the granular feel, but it will result in a denser, chewier cookie." CreationDate="2011-05-10T09:42:43.217" UserId="4194" />
  <row Id="17911" PostId="14633" Score="1" Text="bingo! no 4 it is." CreationDate="2011-05-10T09:45:57.413" UserId="6063" />
  <row Id="17912" PostId="4018" Score="1" Text="Another option would be to use the Cooks Illustrated method -- put the steaks in the oven, and let them warm up to 90 degrees. Then sear the outside. This requires only 15 minutes out of the refrigerator. http://www.tinyurbankitchen.com/2009/09/oven-to-pan-seared-prime-ribeye-steaks.html" CreationDate="2011-05-10T11:59:56.700" UserId="1887" />
  <row Id="17913" PostId="14639" Text="Do you add oil to the water the pasta boils in?" CreationDate="2011-05-10T12:34:34.893" UserId="15" />
  <row Id="17914" PostId="14604" Text="@LarsH : hopefully it's more clear now." CreationDate="2011-05-10T13:17:48.020" UserId="67" />
  <row Id="17915" PostId="1600" Text="related : http://cooking.stackexchange.com/questions/9555/why-did-my-turkey-stock-turn-into-gelatin ; http://cooking.stackexchange.com/questions/8879/add-gelatin-to-soup-as-a-replacement-for-stock ; http://cooking.stackexchange.com/questions/2995/stock-vs-broth-whats-the-difference-in-usage ; http://cooking.stackexchange.com/questions/3226/i-would-like-to-make-my-own-chicken-stock-any-suggestions" CreationDate="2011-05-10T13:26:10.660" UserId="67" />
  <row Id="17916" PostId="4834" Score="2" Text="@BlueRaja : yes, you can.  In fact, whenever I cook a whole chicken or turkey, after we've picked the meat clean, I'll throw the whole carcas in a pot, cover in water, and whatever sad vegetables I have on hand (I bag &amp; freeze 'em when they're getting sad looking, before you have to pitch 'em), and set it simmer for a few hours ... then strain, cool down, strain the fat and [move to suitable containers for freezing](http://cooking.stackexchange.com/questions/386/best-way-store-stocks-in-freezer)" CreationDate="2011-05-10T13:29:04.043" UserId="67" />
  <row Id="17917" PostId="14643" Text="I agree with Christopher -- the only way to achieve &quot;prepared meal&quot; type dishes is to undercook the pasta so it finishes in the sauce.  Of course, if you could easily estimate how much you wanted to save, you could pull that amount before you finished cooking the amount for your current meal, or pull it all, and finish cooking tonight's meal in the sauce, then box up the remainder of the sauce (possibly thinned slightly) and the extra pasta.  You might need to toss a little bit of sauce in with the pasta while it's still warm just to avoid it sticking to itself as it cools." CreationDate="2011-05-10T14:47:40.170" UserId="67" />
  <row Id="17918" PostId="14604" Score="1" Text="Yes, very clear now. Though not as entertaining. :-)" CreationDate="2011-05-10T15:20:06.310" UserId="6059" />
  <row Id="17919" PostId="4838" Text="Who knows what's in their recipe, and yes, recipe questions aren't allowed here. I doubt the spices/MSG that they use would have anything to do with the thickness of the broth." CreationDate="2011-05-10T15:20:42.857" UserId="45" />
  <row Id="17920" PostId="14652" Text="Thanks Joe, will honey glazing really help make it less spicy?  The sauce I used is 350,000 scoville units I'm not sure if a honey layer is going to do much.  Bows and arrows against lightning" CreationDate="2011-05-10T15:25:45.830" UserId="1394" />
  <row Id="17921" PostId="14652" Text="@Tom : it might've started at 350k, but you've since diluted it with other things ... if it's mildly uncomfortable, it might work well.  You said you can eat it slowly, so it's not completely inedible, so it'll take a little of the edge off.  And as the heat isn't in the glaze, it might actually encapsulate the heat to reduce the attack (but likely won't have as much an effect on the sustained heat)" CreationDate="2011-05-10T15:50:59.217" UserId="67" />
  <row Id="17922" PostId="4834" Text="Awesome!  I've been using store-bought chicken broth *(which I have now learned is [not the same as stock](http://cooking.stackexchange.com/questions/2995))*, but I'm actually really excited to try this.  One question:  Do you or don't you need to cut open the bones?  You said yes in your answer, but you and others have also said *&quot;just throw the carcas in a pot and simmer for a few hours.&quot;*  Also, should I use a *lot* of water, or only *just enough* to cover the chicken (I have a 1-gallon pot and an 8-gallon pot)?" CreationDate="2011-05-10T16:14:03.280" UserId="147" />
  <row Id="17923" PostId="4834" Text="@BlueRaja : If making stock, you don't *have* to crack the bones ... but if you're specifically going for the gellatin to release and the associated mouthfeel, the bone marrow is where most of it is, so it reduces the cooking time and improves the final product.  If you don't have a cleaver, just use the back of a heavy knife on the larger bones (eg, leg, thigh, each of the wing segments) ... if you have kitchen sheers, you can just cut through the ribs near the spine, but don't bother cracking those otherwise." CreationDate="2011-05-10T16:24:55.837" UserId="67" />
  <row Id="17924" PostId="14619" Text="@orbling -- This is in the U.S." CreationDate="2011-05-10T16:25:39.843" UserId="2158" />
  <row Id="17925" PostId="4834" Text="@BlueRaja : As for amount of water, it depends on how strong you want it.  I cover it by a few inches; and you're better off using a narrower pot, so you don't loose to much to evaporation; Also see : http://cooking.stackexchange.com/questions/3226/i-would-like-to-make-my-own-chicken-stock-any-suggestions" CreationDate="2011-05-10T16:27:35.893" UserId="67" />
  <row Id="17926" PostId="14653" Score="1" Text="Thanks, a $10 gadget is a lot easier to justify than a $100 espresso machine that will take up a chunk of counter space" CreationDate="2011-05-10T16:27:41.000" UserId="4284" />
  <row Id="17927" PostId="14654" Text="Will try the microwave idea, as for the bolthouse I don't think they sell it here (israel) But there are some good Chai teas in a tea bag which I drink a lot of" CreationDate="2011-05-10T16:37:53.060" UserId="4284" />
  <row Id="17928" PostId="14639" Text="mfg, the only effect that oil has when boiling pasta is to in a very very very small way help the water not boil over. It has no other use." CreationDate="2011-05-10T18:19:05.550" />
  <row Id="17929" PostId="14662" Text="My brother does something similar, but he actually makes a large batch of quite strong tea/spice blend (approx 1qt or 1L), then chills it down, so he just needs to warm it and the milk up together, rather than brewing the tea each time." CreationDate="2011-05-10T21:38:29.590" UserId="67" />
  <row Id="17930" PostId="14632" Text="Bfore you attempt this, you should check what the import laws are in your country of origin.  I've had cat food confiscated when re-entering the US ... because it's made with meat (I was transporting two cats, and had bags of food taped to the cages so I could feed them; they didn't attempt to take the food that was in the bowls in with the cats, though).  No meat or fresh produce can come in, although I have declared spices before and they were okay with it.  (which was good, as it was a couple ounces of saffron)" CreationDate="2011-05-10T21:43:34.403" UserId="67" />
  <row Id="17931" PostId="14617" Score="1" Text="Alternatively, convert the recipes to weight. Flour is around 120g (4¼ oz) per cup, depending on measurement method. And once you've converted a recipe, you can make it again in the future with near perfect consistency." CreationDate="2011-05-10T21:46:24.327" UserId="160" />
  <row Id="17932" PostId="14661" Text="+1 Wouldn't it be easier just to get rye bread and potatoes :-)" CreationDate="2011-05-10T21:47:27.320" UserId="3203" />
  <row Id="17933" PostId="14585" Text="@Scivitri: If you're not both measuring your flour by weight, I'd bet you're both using different amounts of flour." CreationDate="2011-05-10T21:53:38.943" UserId="160" />
  <row Id="17934" PostId="6093" Text="Of course, many forms of polyester will not take boiling." CreationDate="2011-05-10T22:39:00.000" UserId="160" />
  <row Id="17935" PostId="4025" Text="@dancek: Speaking of tall tales, microwaves heat from the outside. Sit down and think about it for a moment: last time you microwaved something a little too much, was it the outside that overcooked or the middle? When you defrost something, does the outside or the inside defrost first?" CreationDate="2011-05-10T22:51:22.170" UserId="160" />
  <row Id="17936" PostId="14602" Score="1" Text="Maybe your herbs included an emulsifier?" CreationDate="2011-05-10T23:01:35.083" UserId="160" />
  <row Id="17937" PostId="14602" Text="Pretty much everything contains lecithin to some extent, for example. Some things (e.g., mustard) are pretty good emulsifiers." CreationDate="2011-05-10T23:07:42.137" UserId="160" />
  <row Id="17938" PostId="14632" Score="1" Text="@Joe - Poland and Denmark are part of the EU, it's 800 km ish from Denmark via Germany. It's a bit like driving from Maryland to Michigan, no real borders to worry about" CreationDate="2011-05-10T23:09:34.067" UserId="3203" />
  <row Id="17939" PostId="14662" Text="there's something to be said for the efficiency of that @joe, but I love the smell of the brewing tea." CreationDate="2011-05-10T23:17:25.193" UserId="3158" />
  <row Id="17940" PostId="14653" Score="2" Text="+1; an excellent answer. You mention that frothed milk is unnecessary for masala chai. I'd just like to add that the traditional drink was made by simply heating milk and water with tea and spices, and this method is still the norm today in India and many other places. The switch to steamed or frothed milk is (I believe) mostly a Western modification. (I'm not trying to suggest one way is better than the other, mind you.)" CreationDate="2011-05-10T23:36:46.580" UserId="1672" />
  <row Id="17941" PostId="14632" Text="@TFD : I wasn't sure ... but if someone else were to read this question, and think the same response applied, they could be quite annoyed if they come home only to have their items confiscated.  Hell, I even had a time when I changed planes in Madrid (from international to domestic within Spain), and they made me go back through security, meaning I had to give up items bought at the duty-free shop as they were liquids and I only had my carry-on." CreationDate="2011-05-10T23:55:47.827" UserId="67" />
  <row Id="17942" PostId="6093" Text="@derobert- this is true. I had never thought of using these for herbs. Mine wouldn't handle the heat." CreationDate="2011-05-11T02:52:00.907" UserId="2001" />
  <row Id="17943" PostId="14673" Score="2" Text="Please provide more detail of what you have &quot;Kabob&quot; (kebab) is not a technical term, and means many different things depending where you live. Are the Kebabs raw or cooked? Why do you think it will not be tender?" CreationDate="2011-05-11T04:53:58.550" UserId="3203" />
  <row Id="17944" PostId="14594" Text="Sorry, it's for coffee flavoring/sweetening. :)" CreationDate="2011-05-11T06:10:28.140" UserId="6048" />
  <row Id="17945" PostId="4025" Text="@derobert: Microwaves heat both from the outside and the inside. Microwaves consist of photons. They travel until they hit a particle and transform their energy to the particle's kinetic energy, also called heat. Now, it's more probable to hit a particle near the surface than deep inside [cookable thing], but the microwaves do penetrate food (it's just a matter of probability distribution). The result is that thinnish objects, such as steaks, do cook rather uniformly -- not entirely uniformly, but more than otherwise." CreationDate="2011-05-11T06:58:50.017" UserId="6011" />
  <row Id="17946" PostId="14679" Score="1" Text="Also, remember that the eggs will keep cooking for a little while even after you take them out of the pan, so be sure to plate them up when they're still a little underdone for your liking." CreationDate="2011-05-11T07:36:11.037" UserId="4194" />
  <row Id="17947" PostId="14679" Text="Adding a splash of milk or cream also gives a bit more bulk while they are cooking, and I think improves the taste." CreationDate="2011-05-11T07:52:09.660" UserId="2939" />
  <row Id="17948" PostId="4364" Text="Isn't this a recipe request?" CreationDate="2011-05-11T08:43:31.827" UserId="4697" />
  <row Id="17949" PostId="14684" Score="1" Text="The Basics of Home Roasting: http://www.breworganic.com/coffee/howtoroast.htm" CreationDate="2011-05-11T09:42:53.823" UserId="5981" />
  <row Id="17950" PostId="14684" Text="Thanks, that's what I figured. I've thrown a few in a pan to cook for a while and I'll see how it comes out." CreationDate="2011-05-11T09:45:05.330" UserId="6087" />
  <row Id="17951" PostId="14653" Text="@Jefromi: Your comment made me realize that it sounds like I meant you can use plain milk as a substitute, while frothed milk is the norm. I'll edit it to make clear the version with frothed milk is mostly a Western variation. Thanks!" CreationDate="2011-05-11T10:35:46.197" UserId="4012" />
  <row Id="17952" PostId="14643" Text="I have tried thinning the sauce and it solved the problem of the sauce disappearing, but of course it continued to cook as you said. I'll try the combination of ideas next time." CreationDate="2011-05-11T11:03:33.740" UserId="4786" />
  <row Id="17953" PostId="14657" Text="Obvious really, I'm always sticking hot pasta into a box then putting the lid on so it's no wonder it continues cooking in this way. I will do this from now on." CreationDate="2011-05-11T11:04:32.443" UserId="4786" />
  <row Id="17954" PostId="14668" Text="I have tried using oil before but didn't like the flavour it added to the dish. Perhaps it wasn't right for the sauce I had at the time." CreationDate="2011-05-11T11:05:57.670" UserId="4786" />
  <row Id="17955" PostId="14639" Text="I don't add oil, as experience and advice from others tells me it does nothing :)" CreationDate="2011-05-11T11:06:46.873" UserId="4786" />
  <row Id="17956" PostId="14527" Text="Using refrigerated leftover raw fish for the next day has never been an issue for me. You have to be sure of the quality of your fish when you buy it though." CreationDate="2011-05-11T11:14:17.003" UserId="6000" />
  <row Id="17957" PostId="14686" Text="Thanks, I'll try this." CreationDate="2011-05-11T11:26:49.447" UserId="4284" />
  <row Id="17958" PostId="14685" Score="1" Text="This might be of interest: http://www.nytimes.com/2009/02/25/dining/25curi.html" CreationDate="2011-05-11T12:00:39.943" UserId="1870" />
  <row Id="17959" PostId="14685" Text="Related questions: http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil and http://cooking.stackexchange.com/questions/6162/what-is-the-correct-water-to-pasta-ratio" CreationDate="2011-05-11T12:31:31.000" UserId="1672" />
  <row Id="17960" PostId="6183" Text="@Tim: But the reason given is that the long pasta won't be completely submerged. It only takes 20-30 seconds to get full-length spaghetti to soften enough to bend and submerge. I've cooked plenty of long pasta in minimal water. (You may want to *start* with the water boiling rapidly, but you can reduce the heat half a minute later with no problems.)" CreationDate="2011-05-11T12:34:40.350" UserId="1672" />
  <row Id="17961" PostId="14674" Score="1" Text="I think you've got Southern and Northern styles crossed-up there. Southern cornbread is not sweet--that's Yankee style." CreationDate="2011-05-11T12:37:30.703" UserId="3348" />
  <row Id="17962" PostId="14685" Score="1" Text="The starch in pasta gets activated with heat, so if you are boiling the pasta you need at least enough room for the pasta to move around so the activated starches don't cause the strands to stick to each other.  On the other hand, [if the pasta is pre-soaked in cold water](http://blog.ideasinfood.com/ideas_in_food/2009/08/one-minute-pasta.html), then it only needs to be boiled in a small amount of water for ~1 minute." CreationDate="2011-05-11T13:03:29.103" UserId="5600" />
  <row Id="17963" PostId="14681" Score="1" Text="+1 for bringing the scallops closer to room temperature before cooking." CreationDate="2011-05-11T13:06:51.003" UserId="5600" />
  <row Id="17964" PostId="14670" Score="1" Text="When I cook scallops I always shoot for the middle to be almost completely raw; I find that that brings a nice textural contrast to what could otherwise be a monotone hunk of lean protein.  I've never had the center be fishy tasking, though.  Are you using frozen or fresh scallops?  Were they wet packed?  It's more expensive, but when possible you should always shoot to buy dry packed fresh (not previously frozen) scallops." CreationDate="2011-05-11T13:12:55.820" UserId="5600" />
  <row Id="17965" PostId="14694" Text="Or, rather than getting a tool that doesn't have a whole lot of uses (although, I think I remember someone telling me that some brands of lasagne noodle fit perfectly in there), you could use a muffin pan to get a similar effect, if you don't mind round brownies." CreationDate="2011-05-11T15:41:46.443" UserId="67" />
  <row Id="17966" PostId="14670" Text="+1 to ESultanik - exactly what I was thinking. If the scallops are good quality, you should be able to eat them raw. But that's a matter of preference." CreationDate="2011-05-11T15:44:50.187" UserId="5602" />
  <row Id="17967" PostId="14681" Text="I completely agree with this answer...except I use bacon fat in place of olive oil :) My arteries probably hate me, but my tastebuds love me!  Bringing the scallops to room temperature made all the difference in my attempts to cook scallops, and if you're finding that it's still not as done in the center as you like you can pop them in the oven for a few minutes as per Mike Baranczak's suggestion." CreationDate="2011-05-11T15:56:56.333" UserId="1236" />
  <row Id="17968" PostId="14652" Text="@Joe- diluted it with other things... and then dried of almost ALL the water! I'll bet it's much higher than 350k now." CreationDate="2011-05-11T16:06:46.783" UserId="2001" />
  <row Id="17969" PostId="14697" Score="1" Text="How long did the cake sit out? Could it have gotten stale? I've noticed that some cakes will get hard as rocks, if allowed to go stale. &#xA;How long did you mix the batter? I wonder if you worked too much gluten into the mix. Wheat Flour + liquid + lots of mixing/moving/aggitation = gluten. Gluten= hard/chewy baked goods (awesome for bread, bad for cakes)" CreationDate="2011-05-11T16:23:00.543" UserId="5958" />
  <row Id="17970" PostId="14691" Text="Due to the ridiculously long winter we've had this year, I couldn't take the wait and decided to find a way to roast with my popper even while cold outside. I found a way to do it: put your popper in a cardboard box and, if necessary, close one or more of the flaps. Since the popper pulls in air from the bottom (at least, mine does) it will get warm air and be able to roast the coffee just like when doing it in the summer." CreationDate="2011-05-11T16:25:13.843" UserId="4782" />
  <row Id="17971" PostId="14677" Text="I usually choose not to add celery to some things due to the fact I am not a big fan of it (mostly texture wise). But I might try adding in some celery seeds next time as I don't mind those." CreationDate="2011-05-11T16:26:24.380" UserId="3478" />
  <row Id="17972" PostId="14694" Score="2" Text="But the center is the best part! =)" CreationDate="2011-05-11T16:29:01.010" UserId="3478" />
  <row Id="17973" PostId="14697" Text="It was out for an hour at most. And I mixed the batter for as long as it stated in the recipe - I used my timer that came with my Kitchen Aid mixer to make sure I didn't over beat the cake." CreationDate="2011-05-11T16:43:14.857" UserId="3058" />
  <row Id="17974" PostId="14699" Text="That's really good to know, actually - I assumed that being a flour company, they would know something about cakes, moreso than, say, cooks from a site like Tasty Kitchen or Epicurious. It felt like a lot of mixing to me, but I didn't know any better. :)" CreationDate="2011-05-11T17:17:41.553" UserId="3058" />
  <row Id="17975" PostId="14674" Text="Doh, you're right.  Editing" CreationDate="2011-05-11T17:47:58.843" UserId="3819" />
  <row Id="17976" PostId="14696" Score="2" Text="Upvoted, but I'd like to point out that in many cases the thickness of the pan has as much to do with its resistance to warping as the material. You can definitely warp a cast iron pan--my Mom has one that's got a big dip in the center, but she won't get rid of it--and quality stainless with a heavy bottom is generally quite resistant to warping." CreationDate="2011-05-11T17:56:33.183" UserId="3348" />
  <row Id="17977" PostId="14690" Score="1" Text="-1 You just need to stir to make sure it doesn't stick. The amount of water is essentially irrelevant. See: http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil/3965#3965" CreationDate="2011-05-11T18:07:06.853" UserId="1259" />
  <row Id="17978" PostId="4089" Text="It's the same to eggs sold in the US and Japan. In Japan, a pack of eggs lasts just around a week because people often eat them raw." CreationDate="2011-05-11T18:37:12.187" UserId="519" />
  <row Id="17979" PostId="14527" Text="So... no, then?" CreationDate="2011-05-11T18:49:40.293" />
  <row Id="17980" PostId="14695" Text="This is the restaurant method. Do this." CreationDate="2011-05-11T18:50:50.107" />
  <row Id="17981" PostId="14679" Score="2" Text="The OP wants fluffier, not bulkier. In which case, one tbsp of water per egg increases fluffiness (water has a lower boiling point than milk, and flashes to steam faster)." CreationDate="2011-05-11T18:52:29.870" />
  <row Id="17982" PostId="14707" Score="1" Text="Blasphemy! But probably delicious. I especially agree with the &quot;flip often&quot; part." CreationDate="2011-05-11T19:14:31.140" UserId="4442" />
  <row Id="17983" PostId="14706" Text="Is the ambient temperature cooler, perhaps? It doesn't sound like you moved, but maybe it's a cooler beginning of summer, or you're using more AC? (Also, are the ground beans which produced weak concentrate ones you used last year, or something new? Seems like a coarser grind might cause problems too.)" CreationDate="2011-05-11T19:28:09.637" UserId="1672" />
  <row Id="17984" PostId="14709" Text="AKA a [bain-marie](http://en.wikipedia.org/wiki/Bain-marie)." CreationDate="2011-05-11T19:34:31.420" UserId="41" />
  <row Id="17986" PostId="14707" Score="4" Text="Nice option, but I won't accept it.  This is about men, meat, grills and beer." CreationDate="2011-05-11T19:42:11.587" UserId="1148" />
  <row Id="17988" PostId="14690" Text="Interesting...." CreationDate="2011-05-11T19:56:19.913" UserId="4194" />
  <row Id="17989" PostId="14681" Text="Well, bacon does go well with scallops - some crispy pancetta and a bit of butter is all you really need for a nice dish. In fact you could say that about a lot of stuff :)" CreationDate="2011-05-11T19:57:54.187" UserId="4194" />
  <row Id="17990" PostId="14707" Text="That's a very interesting method daniel, I'm going to try it next time I make burgers. Totally agree re. grilling burgers: if you want beef on a grill, then for heaven's sake, use steak. The only exception perhaps being if your grill has a solid griddle plate." CreationDate="2011-05-11T20:01:45.467" UserId="4194" />
  <row Id="17992" PostId="14681" Text="I think Mike does have a point - if you have really fat scallops, and after 90 seconds on each side they're about to burn on the outside, but uncooked inside, then as good as this method is, it's failed." CreationDate="2011-05-11T20:07:01.617" UserId="1672" />
  <row Id="17994" PostId="14704" Text="As to your non-culinary criticism, both problems could be solved using a water-filled foot." CreationDate="2011-05-11T20:21:19.587" UserId="4697" />
  <row Id="17995" PostId="14707" Score="3" Text="Ah. Gender stereotypes. I'd forgotten that they are an integral part of any recipe.  You want great burgers, use my method. Beyond that, you *will* get flareups when you grill. This is just physics at work." CreationDate="2011-05-11T20:23:17.773" />
  <row Id="17996" PostId="14706" Text="Cold-brewed coffee is so much less acidic that, to me, it will always feel &quot;weak&quot; compared to drip/press prepared coffee - what I did notice though, was that the coffee was just as dark/opaque after diluting. Are you noticing that your coffee is more translucent, as well as tasting weak?" CreationDate="2011-05-11T20:55:27.297" UserId="1687" />
  <row Id="17997" PostId="14707" Score="1" Text="@chris Real men don't eat anything made of ground meat, they eat slabs cut off an animal side with a big knife :-)" CreationDate="2011-05-11T22:32:09.603" UserId="3203" />
  <row Id="17998" PostId="4025" Text="@dancek: Ovens heat (at least partially) with photons (in the infrared range) as well. So photons don't make a microwave special. But microwaves are at a very different wavelength, and quick Googling tells me the penetration depth is 10–20mm. So I suppose that for steaks, assuming proper alignment, you are indeed correct." CreationDate="2011-05-11T22:37:25.653" UserId="160" />
  <row Id="17999" PostId="14712" Score="1" Text="Aaaaaagh what are you talking about with soap and water? No no no no no. You use soap on a grill about as often as you use it on a cast iron pan: *never*. To clean and season your grill, spray with a mist of oil, crank the heat, close the lid and let it cook for a while. Scrub off carbon deposits with a brush only. NO SOAP. And panade doesn't prevent the proteins from constricting and squeezing out water; it just adds more moisture." CreationDate="2011-05-11T22:53:23.577" />
  <row Id="18000" PostId="14706" Score="1" Text="You're using a fine grind?  I've always found grinding it myself to extra-fine works best for cold-brew." CreationDate="2011-05-11T22:55:01.173" UserId="201" />
  <row Id="18001" PostId="14706" Text="Using a coarse grind for the beans - they were fairly fresh. Will try a finer grind. It is a little cooler than it was when I was doing this last summer. No A/C in the kitchen, now or then." CreationDate="2011-05-11T23:01:22.387" UserId="1601" />
  <row Id="18002" PostId="14706" Text="@Bruce - How do you filter for the finer grind? Paper, or something else? I'm using a two-step filter, with a metal mesh to get the coarse stuff, then  paper filter for what's left." CreationDate="2011-05-11T23:02:05.613" UserId="1601" />
  <row Id="18003" PostId="14706" Text="I pour it through a standard mesh a few times, then a mesh + cone filter.  The resulting coffee is thick, dark, and has very low acidity (very nice over ice with a spot of condensed milk)." CreationDate="2011-05-11T23:13:35.137" UserId="201" />
  <row Id="18004" PostId="14718" Text="You're asking about [lasagna](http://en.wikipedia.org/wiki/Lasagna), right?" CreationDate="2011-05-11T23:24:15.150" UserId="1672" />
  <row Id="18005" PostId="14718" Text="Yes, sorry. I corrected the word. Thanks." CreationDate="2011-05-11T23:27:27.417" UserId="3498" />
  <row Id="18006" PostId="14718" Score="1" Text="Welcome to the site 4bu3li.  Unfortunately I can't see this as being anything other than a recipe request (&quot;what are the required ingredients and the quantities? how to start?&quot;) which is off-topic as per the [FAQ](http://cooking.stackexchange.com/faq). If you have something a little more specific to ask, please feel free to update or ask a new question." CreationDate="2011-05-11T23:33:39.987" UserId="41" />
  <row Id="18007" PostId="14718" Text="Sorry, I will try to adapt in the future although I think the rules are strict. Thanks all." CreationDate="2011-05-11T23:57:05.550" UserId="3498" />
  <row Id="18008" PostId="14691" Text="that's a great tip, Michael! i have resorted to roasting in my garage, but it takes a long time when it's cold for my poppers (yes, i have two i use, actually) to warm up to the roasting temperature. this might help, though -- i'll have to remember to try it." CreationDate="2011-05-12T00:11:11.280" UserId="1415" />
  <row Id="18009" PostId="14718" Score="3" Text="The rules may be strict, but for many good reasons. I'm sure that you can do quite well for yourself in the lasagna recipe department on various recipe sites - and if you need help turning a good recipe into the perfect lasagna for you, come back here and I'm sure you'll get some good advice!" CreationDate="2011-05-12T00:44:10.870" UserId="1672" />
  <row Id="18011" PostId="14673" Score="1" Text="Sorry I've edited my question" CreationDate="2011-05-12T01:52:38.207" UserId="6080" />
  <row Id="18012" PostId="14723" Text="Sounds like a reasonable idea--but at what oven temperature?  We have used the tagine in the oven and still ended up with burnt-on peppers.  I don't recall what temperature(s) we used, however." CreationDate="2011-05-12T02:18:31.967" UserId="5861" />
  <row Id="18013" PostId="14724" Text="Apparently pasteurization is not an issue - just made the yummiest tasting ricotta - which should be curds by tomorrow. And ehow may not be a &quot;source of reliable information&quot; TFD, but it's the best recipe I found, and it tastes great!" CreationDate="2011-05-12T04:20:32.437" UserId="5781" />
  <row Id="18014" PostId="14723" Text="I would say 350 F. If it still burns, try a different cooking vessel. Some are more prone to scorching than others." CreationDate="2011-05-12T05:22:11.380" UserId="5602" />
  <row Id="18015" PostId="4374" Text="Ditto. fool-proof and works every time for me." CreationDate="2011-05-12T06:15:02.763" UserId="2215" />
  <row Id="18016" PostId="4089" Text="@puri and how long do eggs last in the US?" CreationDate="2011-05-12T07:29:57.523" UserId="1610" />
  <row Id="18017" PostId="14706" Text="@Bruce - Standard mesh = something like [this](http://www.amazon.com/CIA-Masters-Collection-4-Inch-Strainer/dp/B000HV9HQ0)?" CreationDate="2011-05-12T08:22:34.963" UserId="1601" />
  <row Id="18018" PostId="14673" Text="What type and cut of meat did you use for the kabobs?  Was it whole pieces of meat (*e.g.*, shish), sliced meat (*e.g.*, döner), or a mincemeat (*e.g.*, köfte)?  Also, please clarify what you mean by &quot;BBQ&quot;.  Do you really mean, [&quot;slow cooking using wood or charcoal to impart smoke to the food&quot;](http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz)?  I'm guessing you actually mean &quot;grilling&quot;.  The combination of meat type and original cooking method might inform a better way to repurpose the meat." CreationDate="2011-05-12T12:50:02.347" UserId="5600" />
  <row Id="18019" PostId="14726" Text="This is true. Pasteurization does not harm cheese making. Homogenization does make a difference and sometimes calcium chloride is added to homogenized milk to strengthen the structure or the curd." CreationDate="2011-05-12T14:19:08.657" UserId="2001" />
  <row Id="18020" PostId="14734" Score="5" Text="You might also just check the amount you're using--some recipes seem to call for far more than is necessary, leading to the baking powder being detectable by taste." CreationDate="2011-05-12T14:57:46.630" UserId="3348" />
  <row Id="18021" PostId="14687" Text="I don't feel the need to use large pot. A few seconds of stirring and everything fits in nicely." CreationDate="2011-05-12T15:32:43.643" UserId="124" />
  <row Id="18022" PostId="14712" Text="Not to mention, panade turns it into a meat loaf, not a burger." CreationDate="2011-05-12T15:34:02.083" UserId="41" />
  <row Id="18023" PostId="14707" Text="Daniel, can you confirm that the technique uses a low heat? The only transcribed recipe of Blumenthal's I can find says to get the pan screaming hot..." CreationDate="2011-05-12T16:33:42.157" UserId="4194" />
  <row Id="18024" PostId="14712" Score="1" Text="@daniel Edited to clarify that soap and water are for the grill body/hardware and not the grate. Citation for soap and water in appropriate places: http://bbq.about.com/cs/cookingtips/a/aa051201a.htm" CreationDate="2011-05-12T17:48:43.867" UserId="6098" />
  <row Id="18025" PostId="14712" Text="@daniel Also edited to remove 'constrict'. Thanks." CreationDate="2011-05-12T17:56:17.797" UserId="6098" />
  <row Id="18026" PostId="14712" Text="@Aaronut The amount of panade can be reduced if one prefers their burgers less meatloaf-y but don't knock it until you try it ;) ." CreationDate="2011-05-12T18:00:20.197" UserId="6098" />
  <row Id="18027" PostId="14707" Text="This was a recipe from *In Search of Perfection...* If the transcription is from there, they transcribed wrong." CreationDate="2011-05-12T18:18:39.740" />
  <row Id="18028" PostId="14726" Text="While I agree with most of this, pasteurization does change the milk, and will have an affect on the resultant cheese.  I'll believe if all you're after is curd the results could be hard to distinguish, but in a full-grown, aged cheese, the differences are quite apparent." CreationDate="2011-05-12T18:22:42.810" UserId="295" />
  <row Id="18029" PostId="14706" Text="Maybe the amount of water you're adding to the concentrate is greater than what you actually were adding a year ago?" CreationDate="2011-05-12T18:56:07.103" UserId="2832" />
  <row Id="18030" PostId="14706" Text="No, it's the same 8-cup container." CreationDate="2011-05-12T19:12:44.327" UserId="1601" />
  <row Id="18031" PostId="14739" Text="Yeah, 15 minutes seems a bit much, unless you're rinsing each grain individually or something. :)" CreationDate="2011-05-12T20:44:55.440" UserId="3348" />
  <row Id="18032" PostId="14740" Score="7" Text="Baking recipes can be pretty sensitive to measurements, but I honestly don't think that 3 grams would make that kind of a difference.  If the recipe flopped with 93 g instead of 90 g then it was probably more likely due to the age of the eggs or other factors." CreationDate="2011-05-12T21:19:30.477" UserId="41" />
  <row Id="18033" PostId="14726" Text="@Scivitri this post is all about cheese curds, not matured cheese. Anyway, I live in a country where we have real milk (free range grass chomping cows) and pasteurized and unpasteurized cheeses, there is **NO** observable difference other than marketing and price, how typical :-). Cheese usually tastes better when correctly aged, it's as simple as that" CreationDate="2011-05-12T21:25:16.350" UserId="3203" />
  <row Id="18034" PostId="14596" Score="2" Text="@hobodave nice answer, but the OP uses the word machine, I think he want to cut a lot of them! Such as  @Jefromi mentioned" CreationDate="2011-05-12T21:55:55.730" UserId="3203" />
  <row Id="18035" PostId="14739" Text="15 *seconds* is more like it." CreationDate="2011-05-12T22:06:39.007" UserId="41" />
  <row Id="18036" PostId="14738" Score="1" Text="Related: [Why do you have to rinse rice?](http://cooking.stackexchange.com/questions/772/why-do-you-have-to-rinse-rice)" CreationDate="2011-05-12T22:44:07.350" UserId="3432" />
  <row Id="18037" PostId="14739" Score="1" Text="Well, I've always been taught by many Indians to rinse it in a sieve till the water runs clear, ie. the loose starch is gone.  That usually takes a good minute." CreationDate="2011-05-12T22:45:18.083" UserId="3432" />
  <row Id="18038" PostId="14738" Text="You're right, for basmati, this is probably less necessary than other varietals." CreationDate="2011-05-13T00:46:58.790" UserId="3489" />
  <row Id="18039" PostId="14716" Text="Found the freshness to be very true. I wonder if there's a science/metric for the exact amount required for that splash of milk? Too much and it seeps out after the eggs sit." CreationDate="2011-05-13T00:52:08.443" UserId="3489" />
  <row Id="18040" PostId="14688" Text="Loved the other referenced answer. I can't stand undercooked slops, either." CreationDate="2011-05-13T00:53:37.807" UserId="3489" />
  <row Id="18041" PostId="14596" Text="@hobo: and the tacit implication is that everyone realizes you mean &quot;a properly sharpened&quot; knife. But, indeed!" CreationDate="2011-05-13T00:57:08.713" UserId="3489" />
  <row Id="18042" PostId="14741" Text="...which can affect the recipe. Superior solution below." CreationDate="2011-05-13T02:07:55.627" />
  <row Id="18043" PostId="4089" Text="around 2 weeks in the US." CreationDate="2011-05-13T03:02:37.727" UserId="519" />
  <row Id="18044" PostId="14707" Text="+1: This agrees with my long term burger grilling experience...The only way to keep them from having &quot;issues&quot; is to cook them on foil on the grill, and then finish them on the grate." CreationDate="2011-05-13T05:10:15.010" UserId="218" />
  <row Id="18045" PostId="14726" Text="As do I. I grew up working on dairy farms, and have worked in cheese production. As I said, I agree with most of your points; and I understand this question is principally about curd. I simply wanted to correct an impression your answer could give about aged cheese. The nature of the milk used has a distinct effect on the result. But you can look at http://www.worldchampioncheese.org/_apps/contest_results/ if you want; Baby Swiss is specificially swiss made from pasteurized milk, and types which are broken up by mold are dependent on the milk. If professional judges care, it matters." CreationDate="2011-05-13T05:14:58.283" UserId="295" />
  <row Id="18046" PostId="14707" Text="Actually you'll do better with marking on the grill, then in the oven--if grilling is that important. Ever since I started doing burgers Blumenthal's way I haven't (except for work) done them any other way." CreationDate="2011-05-13T07:18:18.313" />
  <row Id="18047" PostId="14739" Text="I was utilizing hyperbole! It just feels like 15 minutes." CreationDate="2011-05-13T12:41:56.503" UserId="4777" />
  <row Id="18048" PostId="14739" Score="3" Text="Hyper-bowl? Is that some kind of new kitchen gadget? ;)" CreationDate="2011-05-13T13:08:35.220" UserId="4194" />
  <row Id="18049" PostId="14746" Text="How did you _accidentally_ shake the egg like crazy?" CreationDate="2011-05-13T13:26:53.373" UserId="4697" />
  <row Id="18050" PostId="4364" Text="@Tim: The title may have suggested a recipe request but the question content was very specific in its aim. I've edited the title to clarify." CreationDate="2011-05-13T13:35:07.663" UserId="41" />
  <row Id="18051" PostId="14746" Text="@Tim: I didn't actually shake the egg^^ I was demonstrating something to my middle-school tutoring student, and he was goofing off with the egg." CreationDate="2011-05-13T13:43:42.493" UserId="398" />
  <row Id="18052" PostId="14651" Text="Just as a side comment.. Although Chai-Latte is synonymous with frothy spiced tea in the US, the word 'Chai' just means normal tea (generally served with milk) in India. The spices are not that common.." CreationDate="2011-05-13T13:44:10.147" UserId="4283" />
  <row Id="18053" PostId="14651" Text="@ntt: Actually I knew that. According to my boss &quot;Chai&quot; is also the word for tea in Russian. (I work in a multi lingual office)" CreationDate="2011-05-13T14:06:22.283" UserId="4284" />
  <row Id="18054" PostId="14753" Text="What type of potato do you normally use? I don't mind the skin from a Yukon Gold potato but normally remove the skin of your plain old Idaho potato due to looks and taste." CreationDate="2011-05-13T16:15:25.037" UserId="3478" />
  <row Id="18055" PostId="14751" Text="Muddy? You should at least wash it first..." CreationDate="2011-05-13T17:16:56.897" UserId="4489" />
  <row Id="18056" PostId="14693" Text="Very true. My oven here really guarantees a minimum of 350 when set at 350 (and varies between 350 and 450). All ovens have this variability as they heat and cool, though most are not such a wide range. Also, further to Ray's suggestion above, it is often worth having a good mulitmeter around, and good ones tend to come with a thermistor component. Generally, a thermistor will be more accurate and sensitive than an oven thermometer." CreationDate="2011-05-13T17:36:19.080" UserId="6115" />
  <row Id="18057" PostId="14755" Text="What type of food are you cooking?  With that information we might be able to give you a better answer for your specific situation." CreationDate="2011-05-13T18:02:50.927" UserId="5600" />
  <row Id="18058" PostId="14756" Text="recipe is of a soup that uses wine and miso for most of it's flavor (from Friendly Foods by Ron Pickarski)" CreationDate="2011-05-13T18:10:49.417" UserId="6112" />
  <row Id="18059" PostId="14751" Text="Even then, I'm sure there will be some residue left. Mud is not all that easily soluble in water." CreationDate="2011-05-13T18:15:58.807" UserId="522" />
  <row Id="18060" PostId="14753" Score="1" Text="@duchess: Depends what's on sale, or what I'm trying to make (baking vs boiling, starchy vs waxy). But I'll happily eat the skin on any potato." CreationDate="2011-05-13T18:16:34.637" UserId="1672" />
  <row Id="18061" PostId="14751" Score="1" Text="You don't just rinse it, you rub it, or maybe use a brush if it's really dirty or has crevasses." CreationDate="2011-05-13T18:17:58.533" UserId="1672" />
  <row Id="18062" PostId="14741" Text="@daniel: or above!" CreationDate="2011-05-13T19:03:24.013" UserId="1672" />
  <row Id="18063" PostId="14748" Score="2" Text="I'm personally of the opinion that no matter what the recipe says, there is never any point in keeping chips past about five minutes after they come out of the fryer. The point is the hot crisp exterior and the fluffy interior, and reheating will never get you back there." CreationDate="2011-05-13T19:23:09.050" />
  <row Id="18064" PostId="14760" Text="You didn't run it through the dishwasher, did you?" CreationDate="2011-05-13T19:26:00.763" UserId="41" />
  <row Id="18065" PostId="14760" Text="@Aaronut: nope, just unpackaged it and scrubbed it in the sink with a dish cloth/scrubber." CreationDate="2011-05-13T19:28:08.360" UserId="5918" />
  <row Id="18066" PostId="14766" Score="2" Text="Please don't use your old toothbrush when you're making potatoes for guests. Nass-ty." CreationDate="2011-05-13T19:59:19.877" UserId="41" />
  <row Id="18067" PostId="14673" Text="Wow! I'm learning a ton just reading your comment. I guess I meant grilling. I used ~1&quot; cubes of meat on the grill." CreationDate="2011-05-13T20:44:49.283" UserId="6080" />
  <row Id="18068" PostId="14719" Text="Thinly sliced it against the grain, and it worked great. Thanks!" CreationDate="2011-05-13T20:45:06.787" UserId="6080" />
  <row Id="18069" PostId="14518" Text="@orbling - Just to give you an idea of what happens, a large proportion of the prawns caught in the North Sea are shipped to factories in Thailand for processing. There are specialised ships which can transport seafoods internationally - all it takes is for someone to hire a large vessel. You are unlikely to see this happening in US because import tariffs keep the profits down." CreationDate="2011-05-13T21:45:23.497" UserId="5660" />
  <row Id="18070" PostId="14766" Text="Yeah that is unbelievably gross. -1" CreationDate="2011-05-13T21:51:26.610" />
  <row Id="18073" PostId="14518" Text="@James Barrie: Living not far from the North Sea, I am aware of the fishing boats with onboard freezers.  But the OP was asking about *Fresh Water* Prawns." CreationDate="2011-05-13T23:32:42.850" UserId="3432" />
  <row Id="18074" PostId="14663" Text="SHU analysis may not have been done. What about a taste test and just compare it to others in your fridge?" CreationDate="2011-05-13T23:40:41.810" UserId="3489" />
  <row Id="18075" PostId="14747" Score="2" Text="You say chips and french fries, but the UK chips, if done properly, like you might get from a chippie, are *very different* to french fries." CreationDate="2011-05-13T23:46:45.687" UserId="3432" />
  <row Id="18076" PostId="14767" Text="I gave up french fries a few years ago (new year's resolution), but I seem to recall this method working rather well ... maybe not as good as before, but better than any other reheating procedure.  (and I've also been known to heat 'em up like that, chop 'em into smaller bits, then turn 'em into a tortilla de patatas.)" CreationDate="2011-05-13T23:58:28.107" UserId="67" />
  <row Id="18079" PostId="14766" Text="@Aaronut, @daniel what's gross about it, they said old tooth bush, not current one?" CreationDate="2011-05-14T01:04:03.907" UserId="3203" />
  <row Id="18091" PostId="14766" Text="This is exactly why you should boil potatoes whole -- they get to much water in them when peeled and cut first. Keeping the skin on also prevents flavor from seeping out while cooking. Do an A/B test and you will see what I mean." CreationDate="2011-05-14T04:36:38.063" UserId="4039" />
  <row Id="18092" PostId="14753" Score="1" Text="For mashed potatoes try baking them instead of boiling and using a spoon to scrape out the flesh. Also, make sure they are still warm before being mashed -- keeps them from turning to glue." CreationDate="2011-05-14T04:38:00.123" UserId="4039" />
  <row Id="18093" PostId="593" Text="The right variety of potato is very important - here's a guide - http://www.allotment.org.uk/vegetable/potato/potato-flavour-type.php" CreationDate="2011-05-14T05:08:56.017" UserId="5800" />
  <row Id="18094" PostId="14763" Text="I said that mud isn't &quot;all that easily soluble&quot;. I meant that a simple rub-and-rinse is not always enough to get the thing mud free." CreationDate="2011-05-14T05:11:55.003" UserId="522" />
  <row Id="18095" PostId="14766" Text="Old implies used. Gross." CreationDate="2011-05-14T05:34:51.400" />
  <row Id="18097" PostId="14763" Text="@Vulcan: But if you wash them properly, you'll get essentially all of the dirt off. Residue? Perhaps, but they won't be any dirtier than plenty of other plants you eat." CreationDate="2011-05-14T06:24:13.967" UserId="1672" />
  <row Id="18098" PostId="14763" Text="Most other plant parts I eat were grown above the ground." CreationDate="2011-05-14T06:32:50.550" UserId="522" />
  <row Id="18099" PostId="12521" Text="Arborio rice will probably work - hard to specify when India is such a big place, and has a lot of regional styles." CreationDate="2011-05-14T06:54:37.040" UserId="5660" />
  <row Id="18100" PostId="14779" Text="People used to preserve eggs by dipping them in water glass solution to &quot;block the pores&quot;. I suppose if the water glass gets in, the bugs might, too." CreationDate="2011-05-14T07:07:41.267" UserId="5660" />
  <row Id="18101" PostId="14779" Text="could you provide a link to where you found that FDA info? I'd appreciate having that as a reference." CreationDate="2011-05-14T07:32:51.063" UserId="3533" />
  <row Id="18102" PostId="14771" Text="3-4 hours? Or 3/4 hour?" CreationDate="2011-05-14T08:37:47.787" UserId="4580" />
  <row Id="18103" PostId="14766" Text="@daniel used... so what? If it still cleans stuff, it's still good. I assume it was washed! Sure I wouldn't use an old toilet brush, but this is just a toothbrush?" CreationDate="2011-05-14T09:12:14.077" UserId="3203" />
  <row Id="18104" PostId="593" Text="In most non North American cultures hot chips are much bigger than American French fries, and typical local potatoes are different, so this technique does not work. A double boil in oil is usually required" CreationDate="2011-05-14T09:17:45.790" UserId="3203" />
  <row Id="18105" PostId="14775" Score="4" Text="This is a North American issue. In most countries of the world eggs are not washed, or if they are, they are not washed at a hot temperature, so their exterior membrane is intact and they do not need to be chilled. Refer to your local government health guidelines for your country, and make a call on that" CreationDate="2011-05-14T09:24:29.573" UserId="3203" />
  <row Id="18107" PostId="14748" Text="+1, but this technique does not necessarily work for all local varieties of potatoes around the world. Often just a par-boil in oil is required" CreationDate="2011-05-14T10:24:48.930" UserId="3203" />
  <row Id="18108" PostId="14663" Text="@zanlok: I am currently only using the hot sauce in question, I have nothing to compare it to. The only thing I can say is that it is way hotter than Sambal Oelek, but that doesn't say much." CreationDate="2011-05-14T12:10:30.530" UserId="6074" />
  <row Id="18109" PostId="14663" Text="@TFD: Thanks for the suggesting. I wouldn't consider it a California/US only question because they ship around the world. I live in Europe for example and use it. But if I cannot find an answer here, I will try your idea and register on a special forum focused on hot-sauces to ask my question." CreationDate="2011-05-14T12:13:21.823" UserId="6074" />
  <row Id="18110" PostId="14782" Score="1" Text="+1 for recognising that these words are not absolute, and vary from culture to culture. We do a fruit vodka sorbet with cream (basically a sorbet made from fruit infused vodka with cream stirred in at the end). If you are brave try it with chilli vodka !!!" CreationDate="2011-05-14T12:30:44.087" UserId="3203" />
  <row Id="18111" PostId="14775" Text="Different question but similar answers: http://cooking.stackexchange.com/q/7663/2001" CreationDate="2011-05-14T12:59:50.110" UserId="2001" />
  <row Id="18112" PostId="14779" Text="@nhinkle: Sorry! I usually do that; don't know what I was thinking." CreationDate="2011-05-14T13:07:40.007" UserId="1672" />
  <row Id="18113" PostId="14782" Text="I think you probably had the right idea, but your comparison of gelato and ice cream came out a little off. Gelato has more sugar and less butterfat than ice cream ([wikipedia notes some typical percentages](http://en.wikipedia.org/wiki/Gelato)). Also, I might describe sorbet as icy rather than watery." CreationDate="2011-05-14T13:26:18.853" UserId="1672" />
  <row Id="18114" PostId="14766" Text="@TFD: I'm with you on this one: it is quite possible to wash a toothbrush." CreationDate="2011-05-14T13:29:30.007" UserId="1672" />
  <row Id="18115" PostId="14782" Text="Thanks for the 'icy', it was the word I was looking for :-)" CreationDate="2011-05-14T13:39:25.863" UserId="4580" />
  <row Id="18117" PostId="14767" Text="+1, I think the key may be that they are on a wire rack, so they get re-crisped all the way around. I think you could get similar results in a standard oven if you used a wire rack rather than traditional baking sheet." CreationDate="2011-05-14T14:17:20.937" UserId="1259" />
  <row Id="18118" PostId="14775" Score="3" Text="@TFD: Please stop spreading this misinformation. This has already been discussed and the various global food agencies and regulations do not agree with you. If you think that the answer to this question varies by country, then **answer** it - **with references** - so that people have a chance to properly critique and respond to it." CreationDate="2011-05-14T15:58:43.627" UserId="41" />
  <row Id="18119" PostId="516" Score="1" Text="@Ryan, I have a Vita-Mix (same class as the Blendtec) and it's totally bad ass. I've never had an issue with smoothies. Or making peanut butter. Or anything else for that matter. We hardly ever used our blender because it sucked. We use the vita-mix all the time." CreationDate="2011-05-14T17:24:36.070" UserId="1259" />
  <row Id="18120" PostId="14782" Score="1" Text="@TFD: In some places, sorbet with a little cream mixed in is known as &quot;sherbet&quot; (although the words have almost identical etymology)." CreationDate="2011-05-14T18:02:17.940" UserId="6127" />
  <row Id="18121" PostId="14783" Score="1" Text="Related (and probably a duplicate): [Why does my homemade pasta stick to itself whilst cooking?](http://cooking.stackexchange.com/q/5423/41)" CreationDate="2011-05-14T18:02:42.820" UserId="41" />
  <row Id="18122" PostId="14782" Score="3" Text="You might also note the difference between ice cream made with custard (cooked eggs, sugar, and cream) and ice cream made with only dairy." CreationDate="2011-05-14T18:06:15.390" UserId="6127" />
  <row Id="18123" PostId="14766" Text="Would you eat at a restaurant that advertised their use of old toothbrushes for cleaning? Of course not. It's disgusting." CreationDate="2011-05-14T18:43:16.750" />
  <row Id="18125" PostId="593" Text="Actually since the point of the blanching is simply to cook through, both oil and water are roughly equally effective." CreationDate="2011-05-14T18:47:10.973" />
  <row Id="18126" PostId="14788" Score="4" Text="Are you looking for a reliable way to cook them together *at the same time*?  I'm sure that the *most* reliable way is just to throw them in the pot at different times." CreationDate="2011-05-14T19:53:25.523" UserId="41" />
  <row Id="18127" PostId="14724" Text="recipe could be fine, plenty on ehow is. It just how they get that information, and supporting it with links. Enjoy" CreationDate="2011-05-14T21:30:43.363" UserId="3203" />
  <row Id="18128" PostId="14706" Text="Yes, the mesh I use looks like that." CreationDate="2011-05-14T22:49:08.973" UserId="201" />
  <row Id="18129" PostId="14661" Text="Are flæskesvær similar to the UK pork scratchings, or US pork rinds?" CreationDate="2011-05-15T00:39:54.400" UserId="5885" />
  <row Id="18130" PostId="14632" Text="Liquids on aeroplanes are a different issue - that's something to check before you board. Last time I went through Spanish airspace I was allowed to carry two bottles on board because the seals were intact. My wife had to throw her cola away, though." CreationDate="2011-05-15T00:48:27.640" UserId="5885" />
  <row Id="18133" PostId="14739" Text="fyi from wikipedia:  Hyperbole (play /haɪˈpɜrbəliː/ hy-pur-bə-lee;[1] Greek: ὑπερβολή, 'exaggeration') is the use of exaggeration as a rhetorical device or figure of speech. It may be used to evoke strong feelings or to create a strong impression, but is not meant to be taken literally." CreationDate="2011-05-15T03:13:20.840" UserId="4777" />
  <row Id="18134" PostId="14744" Text="Wow, that video on the water test is great. Thankyou." CreationDate="2011-05-15T03:25:20.360" UserId="486" />
  <row Id="18135" PostId="14788" Text="@Aaronut: If the best one can do is offset times like that, then sure - but I was also trying to ask about cooking methods, since at least one person on the other question suggested baking rather than boiling. I suppose the core intent of my question was: how can one make the best possible dish with the least possible effort? (Soggy or gluey food is bad; so is having to cook things separately.)" CreationDate="2011-05-15T04:53:54.323" UserId="1672" />
  <row Id="18136" PostId="14797" Text="I don't really have much trouble cutting things into equal sizes, but in my experience, they definitely do not cook at the same speed. For example, rutabagas seem to be substantially slower than potatoes." CreationDate="2011-05-15T04:54:32.857" UserId="1672" />
  <row Id="18137" PostId="14661" Text="@klypos Yes I think those are comparable but I don't know them." CreationDate="2011-05-15T04:58:53.620" UserId="6070" />
  <row Id="18138" PostId="14651" Text="I believe it's shared by many languages in that region, from Russian, to Turkish (Çai), to Chinese (Cha).. Funny how words move in the world.. :)" CreationDate="2011-05-15T06:17:14.417" UserId="4283" />
  <row Id="18139" PostId="14739" Text="Lol. I know what hyperbole is (and how it's pronounced), I was joking!" CreationDate="2011-05-15T09:04:19.223" UserId="4194" />
  <row Id="18140" PostId="14797" Score="1" Text="-1 Most root vegetables have widely different cooking times!" CreationDate="2011-05-15T09:05:21.920" UserId="3203" />
  <row Id="18141" PostId="14663" Text="I was thinking more a general California locals forums? It's a well known sauce on the west coast, not so much else where" CreationDate="2011-05-15T09:10:18.750" UserId="3203" />
  <row Id="18142" PostId="14775" Score="2" Text="@Aaronut I gave references to EU codes last time, you ignored then, or missed the paragraph about their washing technique not damaging the cuticle etc? Other posts on SA about eggs have shown large consensus on eggs, village market or supermarket, not being chilled. This matches my experiences in other parts of the world EU, Asia, China, Russia, Oceania" CreationDate="2011-05-15T10:58:21.187" UserId="3203" />
  <row Id="18143" PostId="14775" Score="1" Text="@TFD: I seem to recall that **I** gave those references last time and that you had nothing to add except for some minor quibble. It's not particularly germane to this question how often you saw unrefrigerated eggs in other parts of the world (especially in parts where refrigeration itself is not always readily available), and I have no idea what you mean about &quot;consensus on eggs... not being chilled&quot;. Eggs last longer in the refrigerator, washed or not. The *safety* of that is not a question of &quot;yes&quot; or &quot;no&quot;, it is a question of *how long*." CreationDate="2011-05-15T14:35:29.920" UserId="41" />
  <row Id="18144" PostId="13216" Text="If you are going to down vote, let's see a comment please." CreationDate="2011-05-15T15:33:20.593" UserId="4442" />
  <row Id="18146" PostId="14802" Text="It's not quite as simple as pre- and post-cooked; different methods of cooking will result in more or less of the fat left in. Since you could potentially leave all of it in, I think that providers of nutritional information have no choice but to provide that worst-case number." CreationDate="2011-05-15T16:15:21.620" UserId="1672" />
  <row Id="18147" PostId="14596" Score="3" Text="Oh, a knife! I never seen one in my life! Don't you think that if I'm asking this question it's kind of obvious that I'm looking for an alternative to a knife?" CreationDate="2011-05-15T16:16:02.103" UserId="5834" />
  <row Id="18148" PostId="14802" Text="Right. Throw it into chili, and there you go. I see that. I picked ground beef/ burgers as it seemed the one case where it's not an ingredient, it's thrown on the grill, or pan fried and [some of] the fat comes out. With 306 of the 480 calories being from fat, this isn't nit-picking, the lost fat and calories is more than trivial." CreationDate="2011-05-15T16:22:25.067" UserId="6142" />
  <row Id="18149" PostId="14799" Text="That... actually has nothing to do with the dangers of ground meat. The danger of ground beef specifically is that ordinarily the bacteria is only on the surface, so you don't need to worry about cooking all the way through, but when you grind it, you're causing the bacteria to be uniformly spread out. The sugar aspect is much more plausible; fermenting agents would be more interested in a sugary roasted squash than a raw one." CreationDate="2011-05-15T16:45:01.170" UserId="41" />
  <row Id="18151" PostId="14791" Text="When you say home baking never &quot;stays around&quot;, do you mean that it gets finished off quickly or that it doesn't last? I hope it's the former, because most home-baked goods should have no trouble lasting almost as long as those from bakeries." CreationDate="2011-05-15T16:50:16.847" UserId="41" />
  <row Id="18152" PostId="14790" Text="Scratch my last comment - [according to Wikipedia](http://en.wikipedia.org/wiki/Maida_flour) it has almost no protein, implying a very *low* gluten strength, so it should be fine for cakes (although the taste might be a little weird)." CreationDate="2011-05-15T16:51:35.830" UserId="41" />
  <row Id="18153" PostId="14803" Score="1" Text="It doesn't quite work that way; AP flour sits in middle range of gluten strength, so you can use it for either pastries or breads; from what I understand, Maida has about the same strength as cake flour, so you'd have a hard time using it to make Western-style bread." CreationDate="2011-05-15T16:53:34.973" UserId="41" />
  <row Id="18154" PostId="14802" Text="I know it's nontrivial, but it's also *really* hard for anyone to provide useful numbers. On the grill, fat drips away, completely out of your food. How much you lose depends on how long you cook, how much exposed surface area there is, where the fat is within the meat (for non-ground meat, anyway)... In a pan, some fat renders out, but the meat cooks in it and retains some. The better you drain it, the less fat you'll have. People may be able to provide guesses, but they'll be pretty rough." CreationDate="2011-05-15T17:09:06.713" UserId="1672" />
  <row Id="18155" PostId="14651" Text="According to Wikipedia, the word for tea in many languages is based on either of two pronunciations of the Chinese word 茶 (_tê_ or _chá_). It's also interesting to note that “consumption of tea within India remained low until an aggressive promotional campaign by the (British-owned) Indian Tea Association in the early 20th century, which encouraged factories, mines, and textile mills to provide tea breaks for their workers.” See: http://en.wikipedia.org/wiki/Tea#Etymology_and_cognates_in_other_languages and http://en.wikipedia.org/wiki/Chai#History" CreationDate="2011-05-15T17:13:05.323" UserId="4012" />
  <row Id="18156" PostId="516" Text="+1 on the Vita-mix. Unfortunately, it's our $400 smoothie machine" CreationDate="2011-05-15T17:23:03.443" UserId="5431" />
  <row Id="18157" PostId="14766" Text="@daniel You'd eat in very few restaurants if they advertise their cleaning practices at all" CreationDate="2011-05-15T17:38:36.607" UserId="2882" />
  <row Id="18158" PostId="14792" Text="Alright, I'll try that. Any ideas how to go about replacing sugar for corn syrup in my recipe? Should I just do it 1:1 with granulated sugar?" CreationDate="2011-05-15T18:19:05.557" UserId="2217" />
  <row Id="18159" PostId="14804" Text="Please see our previous questions on this topic. In addition to the one marked as duplicate we also have [How do you properly cook a steak?](http://cooking.stackexchange.com/q/267/41) and really the entire [steak tag](http://cooking.stackexchange.com/questions/tagged/steak)." CreationDate="2011-05-15T19:11:24.950" UserId="41" />
  <row Id="18160" PostId="14802" Text="In others areas, say computers, people are so obsessed with data and precision they'll come with the most obscure facts. With people's current focus on diet, I am surprised a google search doesn't turn up even the neurotic home dietitian's data. I'm currently on a low carb regimen, so the fat is moot, but when I shift to count calories, this would make a difference. I may just have to run a few 1 lb batches and measure how much fat I can pull out." CreationDate="2011-05-15T20:27:27.543" UserId="6142" />
  <row Id="18161" PostId="14806" Score="2" Text="I would add to that: take them out of the package they were frozen in and place them on a plate with a layer of tea or paper towels. That will absorb any moisture that might have been in the package with them in the freezer so they won't." CreationDate="2011-05-15T20:56:27.667" UserId="3158" />
  <row Id="18162" PostId="14807" Text="Put them in your wok you are making your stir fry in?" CreationDate="2011-05-15T21:11:18.393" UserId="3203" />
  <row Id="18163" PostId="14810" Text="The majority of bars in the U.S. use Frank's Red Hot (original), so if it's comparable to bar wings then it would be in the vicinity of 450 SHU." CreationDate="2011-05-15T21:15:30.033" UserId="41" />
  <row Id="18167" PostId="14791" Score="2" Text="&quot;it gets finished off quickly&quot; is exactly what I mean. OTOH with a strong flour like maida, breads taste better than with barley flour but do go stale quickly, which is why the French and Italians make a point of buying their bread on a daily basis. In those countries, they buy wholemeal bread (pain entiere, pane integrale) if they want something that lasts for more than a day. The Indian habit of making unleavened breads when needed is just another way around the keeping problem." CreationDate="2011-05-15T21:51:28.363" UserId="5885" />
  <row Id="18168" PostId="14811" Score="1" Text="Fats are not needed in order for something to brown. When you are browning tofu, you are indeed browning the actual tofu. You can discover this for yourself by either grilling tofu or browning it without oil in a nonstick pan." CreationDate="2011-05-15T21:53:37.620" />
  <row Id="18169" PostId="14812" Score="1" Text="Doing this to mushrooms that haven't actually been dehydrated will just leave you with mushy-rooms. The texture will be awful. -1." CreationDate="2011-05-15T22:00:36.663" />
  <row Id="18170" PostId="14807" Score="2" Text="Umm.. salsa (presuming by 'salsa' you mean roughly chopped tomatoes, onions etc with spices, usually used with tacos/nachos/Mexican food) and tomato sauce are not interchangeable ingredients." CreationDate="2011-05-15T22:01:57.130" />
  <row Id="18171" PostId="14803" Score="3" Text="naan is a word that means different things in different places. If you were making a Kashmiri naan (with egg) to cook in a tandoor, it would work satisfactorily with either flour, but taste better with maida. A Bangladeshi naan is like a thick chapati, try that with all purpose flour and it is so heavy that it is barely edible. For Western-style bread, the French make their baguettes with a very strong flour, and maida works fine. Use maida to make an English style loaf, and it will be great to eat but will not be anything like as good the next day." CreationDate="2011-05-15T22:05:11.663" UserId="5885" />
  <row Id="18172" PostId="516" Text="@yossarian/@ray - i'd love to blow a few $$$ on a blendtec or vita-mix but.....for a sub $30 mixer the kenwood does a pretty reasonable job for the occasional smoothie/cocktail." CreationDate="2011-05-15T22:09:19.687" UserId="33" />
  <row Id="18173" PostId="14790" Score="2" Text="The point about maida is that it does not include the husk or bran. It comes from the centre of wheat grain - like white rice has the husk removed, maida is made from wheat with the husk removed." CreationDate="2011-05-15T22:15:59.083" UserId="5660" />
  <row Id="18174" PostId="14766" Text="belisarius, I'm a professional chef. you may wish to rethink your statement. I have worked in kitchens where you could quite literally eat off the floor with no ill effects." CreationDate="2011-05-15T22:48:37.963" />
  <row Id="18176" PostId="14807" Text="@daniel: They are not anywhere near the same, but I imagine you could have a very spicy meatballs in salsa as a relatively similar alternative." CreationDate="2011-05-15T23:27:10.553" UserId="3432" />
  <row Id="18177" PostId="14739" Text="and I upped the ante!" CreationDate="2011-05-15T23:48:14.250" UserId="4777" />
  <row Id="18183" PostId="14812" Text="@daniel so you tried it?" CreationDate="2011-05-16T00:10:32.507" UserId="3203" />
  <row Id="18186" PostId="14810" Text="@Aaronut: 450 SHU is way too low for Suicide. Perhaps my comparison to hot wings was misguided (and possibly inaccurate, given my state when eating them :D), but it's definitely within a stone's throw from Tabasco." CreationDate="2011-05-16T00:50:53.923" UserId="6132" />
  <row Id="18187" PostId="14810" Text="Well, the Frank's &quot;extra hot&quot; is 2000 SHU.  That's probably the &quot;suicide&quot; in most wing joints (regular FRH being &quot;hot&quot;). I can't imagine it being much more than 2000." CreationDate="2011-05-16T00:54:40.630" UserId="41" />
  <row Id="18188" PostId="14812" Score="2" Text="Yes, after a mishap with someone putting a mislabeled crate of mushrooms in the walkin freezer. We all noted that they seemed shrivelled and (with the guidance of the exec chef!) decided to marinate them to refresh them. Mushy nastiness." CreationDate="2011-05-16T01:20:28.693" />
  <row Id="18189" PostId="14810" Text="@Aaronut: See my update above. I was way off on the SHU estimate." CreationDate="2011-05-16T01:21:01.027" UserId="6132" />
  <row Id="18190" PostId="14810" Text="Very informative. Thanks for the update." CreationDate="2011-05-16T01:49:23.583" UserId="41" />
  <row Id="18191" PostId="14770" Score="1" Text="The previous comment thread was deleted because it had turned into a stream of personal attacks. Please refrain from any further personal attacks or suggestions that users of this site are incompetent. If an answer contains inaccuracies then please limit comment activity to facts relevant to the answer. If the personal attacks continue then the answer will be locked." CreationDate="2011-05-16T01:50:51.093" UserId="60" />
  <row Id="18192" PostId="14812" Score="1" Text="(I should have added that after cooking and pureeing they made a fine soup)" CreationDate="2011-05-16T01:59:36.280" />
  <row Id="18194" PostId="14807" Text="@daniel My bad! I meant a can of tomato sauce (translation issues)." CreationDate="2011-05-16T02:16:51.697" UserId="5331" />
  <row Id="18195" PostId="14817" Text="The cooking cycle is about 20 minutes. But would it be sufficient to thicken the sauce &amp; get flavor in the meatballs?" CreationDate="2011-05-16T02:18:50.930" UserId="5331" />
  <row Id="18196" PostId="14817" Text="@M.S. As long as you're willing to check on it now and then, I expect you could just try it and find out how long it takes. I'd be more concerned about what you're eating this with - are you trying to boil pasta in your rice cooker too?" CreationDate="2011-05-16T02:43:00.610" UserId="1672" />
  <row Id="18197" PostId="14819" Text="The pudding/custard sounds fun... I personally don't like cauliflower, and was looking for a sweet dish rather than veggie, but nice idea." CreationDate="2011-05-16T02:46:25.930" UserId="6150" />
  <row Id="18198" PostId="14817" Text="No. For this one I'm just trying to make Italian meatballs with tomato sauce." CreationDate="2011-05-16T02:54:02.917" UserId="5331" />
  <row Id="18201" PostId="14770" Score="1" Text="As decorum seems to have gone out the window, this post is now being locked. Disagreement and/or factual errors may be indicated by downvotes or comments; however, it is **not** an acceptable use of the editing system. Period, end of story." CreationDate="2011-05-16T04:17:37.583" UserId="41" />
  <row Id="18202" PostId="14821" Text="Thanks for all the advice, wish i could accept both answers." CreationDate="2011-05-16T05:13:16.853" UserId="3752" />
  <row Id="18203" PostId="14822" Text="Why a simmer instead of a rolling boil?" CreationDate="2011-05-16T05:32:22.883" UserId="4697" />
  <row Id="18204" PostId="14822" Score="4" Text="A simmer is gentler on the various flavour compounds." CreationDate="2011-05-16T05:34:37.633" UserId="201" />
  <row Id="18205" PostId="14810" Text="+1: Great answer, thanks for the effort! Bounty has been awarded :)." CreationDate="2011-05-16T06:32:24.280" UserId="6074" />
  <row Id="18206" PostId="14812" Score="1" Text="I didn't recommend marinating them, I just mentioned rehydrating (typically tens of minutes for dried mushrooms), obviously less for frozen. If the stir fry has sauces (typically they do) the stir fried mushrooms will be sort of &quot;mushy&quot; anyway" CreationDate="2011-05-16T08:09:52.040" UserId="3203" />
  <row Id="18207" PostId="14822" Score="1" Text="And you run less risk of burning the sauce at the bottom." CreationDate="2011-05-16T08:17:33.997" UserId="4194" />
  <row Id="18208" PostId="14817" Score="1" Text="I would make the meatballs quite small, say golf-ball size, to improve the chances of them being cooked through. As for sauce thickening, if you can leave the lid open and still have the cooker function I'd do it, unless it has some kind of extractor, otherwise all the water will stay in there and the sauce will never reduce." CreationDate="2011-05-16T08:19:38.743" UserId="4194" />
  <row Id="18209" PostId="14830" Score="1" Text="Sorry, recipe requests aren't acceptable questions here on Seasoned Advice. Try Googling 'fried apple pies' - there should be lots of recipes online." CreationDate="2011-05-16T08:56:00.900" UserId="4194" />
  <row Id="18210" PostId="14830" Score="2" Text="@ElendilTheTall Thanks! I was trying to google it, but I failed. I didn't know it's &quot;fried&quot;. Thanks again ^_^;" CreationDate="2011-05-16T09:02:40.157" UserId="5922" />
  <row Id="18211" PostId="14827" Score="1" Text="Your English is fine :-)" CreationDate="2011-05-16T09:24:00.583" UserId="3203" />
  <row Id="18212" PostId="14830" Text="There isn't much at a fast-food joint that isn't fried! Fried apple pies are actually an old Southern-US thing." CreationDate="2011-05-16T09:25:13.273" UserId="4194" />
  <row Id="18213" PostId="14832" Text="Would a tart normally be served cold, while a pie often hot? I can't recall having a hot tart" CreationDate="2011-05-16T09:26:20.640" UserId="3203" />
  <row Id="18214" PostId="14828" Score="1" Text="Oxidizing in cooking is same as Oxidizing anything. Plenty of base material on your favourite search engine" CreationDate="2011-05-16T09:29:09.770" UserId="3203" />
  <row Id="18215" PostId="14832" Score="1" Text="Hmmm, not necessarily. You can have hot, savoury tarts as a main meal - 'sun-dried tomato and goat's cheese tart' is almost standard-issue at vegetarian restaurants. Dessert tarts are usually cold though." CreationDate="2011-05-16T09:30:43.970" UserId="4194" />
  <row Id="18216" PostId="14827" Score="1" Text="@TFD Thanks, that's encouraging ^_^" CreationDate="2011-05-16T10:10:52.623" UserId="5922" />
  <row Id="18217" PostId="14832" Score="3" Text="Yes, of course, I have had those, just didn't remember them as tarts (thin and open(ish) topped). I just did a quick google on **&quot;hot tart&quot;** to check out any good recipes, very bad mistake!" CreationDate="2011-05-16T10:15:27.973" UserId="3203" />
  <row Id="18218" PostId="14828" Text="@TFD I still don't get it. So what happens to the dough when it becomes oxidized? Does it taste.. bad? Or it becomes hard to cook, or what? Sorry for the noob-type questions ^_^;" CreationDate="2011-05-16T10:21:55.483" UserId="5922" />
  <row Id="18219" PostId="14830" Text="@ElendilTheTall I've searched a lot but couldn't find &quot;crispy&quot; fried apple pie recipe :(" CreationDate="2011-05-16T10:31:50.907" UserId="5922" />
  <row Id="18220" PostId="14734" Text="We've tried reducing the amount by 50%...to no avail. I got some BP with citric acid... maybe that will be better than the sodium-phosphate. I'll give it a go and post my results here." CreationDate="2011-05-16T10:37:16.677" UserId="1125" />
  <row Id="18221" PostId="14830" Score="1" Text="Try: http://southernfood.about.com/od/apples/r/bl90416c.htm" CreationDate="2011-05-16T10:43:11.003" UserId="4194" />
  <row Id="18222" PostId="14767" Text="Very interesting idea, I shall definitely have to try it. One problem though, I don't have a toaster oven... :( Will give the normal oven trick a try." CreationDate="2011-05-16T10:44:42.173" UserId="6012" />
  <row Id="18223" PostId="14832" Text="Tarte Tatin? =)" CreationDate="2011-05-16T11:51:44.697" UserId="1266" />
  <row Id="18224" PostId="14832" Text="I did say there were exceptions. Although tarte tatin isn't really lidded, it's just upside down..." CreationDate="2011-05-16T12:05:27.283" UserId="4194" />
  <row Id="18225" PostId="14830" Text="@ElendilTheTall The link you provided seems like what I'm looking for! Can't thank you enough :D" CreationDate="2011-05-16T12:29:32.697" UserId="5922" />
  <row Id="18226" PostId="14830" Text="Hey, it's what we do ;)" CreationDate="2011-05-16T13:30:44.043" UserId="4194" />
  <row Id="18227" PostId="14830" Score="3" Text="I don't know @Elendil, I think the basic question was answerable as something other than a recipe request, and the answer is simply that he's looking for a southern-style deep-fried apple pie (he didn't know what to look for). I'd upvote that as an answer if you want to submit it." CreationDate="2011-05-16T13:45:51.007" UserId="41" />
  <row Id="18228" PostId="14830" Text="Alrighty then..." CreationDate="2011-05-16T13:53:21.630" UserId="4194" />
  <row Id="18229" PostId="14810" Text="@Demento: Thank you! :)" CreationDate="2011-05-16T13:58:30.330" UserId="6132" />
  <row Id="18230" PostId="14817" Score="1" Text="The heat output of different rice cookers varies enough that you'll have to experiment and see if 20 minutes is long enough to thicken the sauce. If not, put the meatballs through another cycle (or 1/2). That should be safe as it takes some effort to burn things in a rice cooker with a properly functioning temp. sensor." CreationDate="2011-05-16T14:22:49.777" UserId="5455" />
  <row Id="18231" PostId="14791" Text="Thanks all! The scones came out okay - not great. And it tasted better the day it was made(than the next)" CreationDate="2011-05-16T14:41:13.317" UserId="6130" />
  <row Id="18232" PostId="14830" Text="Edited to include the photos inline and removed the &quot;recipe&quot; wording; this should be good to stay now." CreationDate="2011-05-16T14:55:45.207" UserId="41" />
  <row Id="18233" PostId="14834" Text="I completely stopped buying McPies when they stopped frying them." CreationDate="2011-05-16T15:26:42.587" UserId="218" />
  <row Id="18234" PostId="14749" Text="-1 - This isn't an answer, it's a comment." CreationDate="2011-05-16T16:30:58.107" UserId="201" />
  <row Id="18235" PostId="14759" Text="Some varieties of Turkish-type coffee have cardamom ground up in them. (Iraqi coffee does, for example.) If the taste isn't right, that could be the missing element." CreationDate="2011-05-16T16:55:01.923" UserId="1887" />
  <row Id="18236" PostId="14766" Text="Appologies for starting the firestorm...I DID mean a clean, old toothbrush. Yes, I do keep them around for scrubbing veggies, BUT 1. the toothbrush gets cleaned/sanitized first 2. the veggies are then boiled. Since we were talking about cooking potatoes with skin ON, and later removing it, I didn't think it was such a terrible thing. Oops. :)" CreationDate="2011-05-16T18:26:46.330" UserId="5958" />
  <row Id="18237" PostId="14759" Text="Thanks @Martha, learned something new today!" CreationDate="2011-05-16T18:51:15.443" UserId="41" />
  <row Id="18238" PostId="14776" Text="Does anyone know if this actually has anything to do with Turkish coffee, or if it's just some kind of bizarre spam?" CreationDate="2011-05-16T18:52:06.677" UserId="41" />
  <row Id="18239" PostId="14839" Text="re: curdling the yogurt. I've seen several recipes for rogan josh - they all tell you to add the yogurt to the meat and tomatoes, and simmer until the meat is done. So why wouldn't that curdle?" CreationDate="2011-05-16T19:18:50.360" UserId="5602" />
  <row Id="18240" PostId="14839" Text="You're right about recipes that require yogurt addition and simmering. However, each time I have added yogurt and heated the mixture, the yogurt has curdled. The dish tastes fine but looks unappetizing. I generally blend the mixture after simmering to make the dish appear more appetizing." CreationDate="2011-05-16T19:50:51.617" UserId="4817" />
  <row Id="18241" PostId="14830" Text="@Aaronut Thank you very much, you're a good moderator! ^_^" CreationDate="2011-05-16T20:00:12.320" UserId="5922" />
  <row Id="18242" PostId="14833" Text="Vinegar on an apple pie crust? Sounds like.. crazy mixture, doesn't it?!" CreationDate="2011-05-16T20:08:53.030" UserId="5922" />
  <row Id="18243" PostId="14838" Score="2" Text="You should perhaps add which country you are in? Unless you prefer not to for privacy reasons. You might get a more precise answer, or even a particular brand recommendation though." CreationDate="2011-05-16T20:20:00.697" UserId="4012" />
  <row Id="18244" PostId="14820" Score="3" Text="Y know, that is more than true - a lot of Moghlai dishes are made with cream, and a lot of recipes substitute yoghurt for the cream because it is a healthier option. A side effect is that yoghurt makes the dish less rich, so you can face eating more of it! I could never get more than halfway through a dish of truly creamy Pasanda, but I finish the plate if yoghurt is used." CreationDate="2011-05-16T20:37:16.657" UserId="5660" />
  <row Id="18245" PostId="14850" Text="Oh, if you're not using your basil over a few days, it's a good idea to take it out of the refrigerator and take off its 'ventilator' bag for an hour or so.  This will evaporate any condensation on the leaves that can accelerate spoilage." CreationDate="2011-05-16T20:55:24.667" UserId="6164" />
  <row Id="18246" PostId="14833" Text="Not really- vinegar works very well with apples. One of my favorite apple pie fillings has balsamic vinegar in it. Delicious." CreationDate="2011-05-16T21:09:16.130" UserId="2001" />
  <row Id="18247" PostId="14837" Text="Exactly. Just for the sake of doing it once or twice, I was going to cook exactly a pound of 85% ground beef. take all the liquid, and let the fat solidify, same as I would to de-fat chicken stock. If I measured the weight of the fat pulled off, it would avoid the potential of measuring water." CreationDate="2011-05-16T21:16:32.777" UserId="6142" />
  <row Id="18248" PostId="14845" Text="Do you start with fresh tomatoes?" CreationDate="2011-05-16T21:22:29.790" UserId="641" />
  <row Id="18249" PostId="14851" Text="Great answer Bruce." CreationDate="2011-05-16T21:24:46.780" UserId="641" />
  <row Id="18250" PostId="14845" Text="No, canned (Italian) diced tomatoes" CreationDate="2011-05-16T21:26:09.087" UserId="3752" />
  <row Id="18251" PostId="14845" Score="1" Text="I find canned tomatoes do have an off taste, more bitter than anything else. Maybe you should change the brand. My teacher recommends plum tomatoes. A colleague recommends whole canned tomatoes. I recommend investigating a lot of different brands... Go with fresh mature tomatoes if you can, canned whole plum tomatoes if you can't." CreationDate="2011-05-16T21:40:59.493" UserId="641" />
  <row Id="18252" PostId="14845" Text="I agree: splurge on your canned tomatoes, as it makes a huge difference.  The cheaper tomatoes are usually less sweet (and less flavourful overall).  Plum tomatoes are nice and sweet, I often mix them 50:50 with whole canned tomatoes and fresh ones from the farmer's market." CreationDate="2011-05-16T21:44:36.323" UserId="201" />
  <row Id="18253" PostId="14851" Text="Thank you: I love tomato sauces, they're versatile, tasty, and healthy too." CreationDate="2011-05-16T21:45:11.253" UserId="201" />
  <row Id="18254" PostId="14845" Text="Do you fry garlic for the tomato sauce?" CreationDate="2011-05-16T22:33:17.407" UserId="4697" />
  <row Id="18255" PostId="14845" Text="@TimNordenfur - Yeah I fried garlic at the bottom of the pot with the onions as my first step. I've read that caramelizing the onions can also help here. Can't wait for next batch next week." CreationDate="2011-05-16T22:45:18.283" UserId="3752" />
  <row Id="18256" PostId="14835" Text="I'd considered the marbling, but really wanted a way to get nice stringy red veins ;)" CreationDate="2011-05-16T22:50:30.717" UserId="6150" />
  <row Id="18257" PostId="14826" Text="I hadn't thought about threading at all - great idea, thanks." CreationDate="2011-05-16T22:51:55.707" UserId="6150" />
  <row Id="18258" PostId="14848" Score="5" Text="Wait...so you're saying I shouldn't be using gamma rays to cook my food?" CreationDate="2011-05-17T03:36:33.243" UserId="4668" />
  <row Id="18259" PostId="14848" Score="3" Text="UV-rays can knock electrons off, but do not actually alter anything in the nucleus. They will not make food radioactive, but might alter its molecular structure (as can microwaves - burning is altering the chemical structure of the food). But x-rays and gamma rays can actually alter the nucleus of the atom rendering it unstable. This can, potentially, make things radioactive. Don't mind me though, I'm just a pedantic geek who knows more than any sane person about physics." CreationDate="2011-05-17T06:24:27.943" UserId="6172" />
  <row Id="18260" PostId="14845" Text="@Matt: Perhaps you burnt the garlic? That tends to impart bitterness, [I've learnt](http://cooking.stackexchange.com/questions/13016/counter-to-bitterness-in-soup)." CreationDate="2011-05-17T07:05:44.367" UserId="4697" />
  <row Id="18261" PostId="14839" Text="Some yoghurts will curdle more than others. I think it has to do with the amount of milk-solids in the milk used to make it. I find that if I mix the yoghurt in well as it heats up, then it doesn't curdle - just like when you are making gravy - you have to stir constantly to stop it from turning lumpy." CreationDate="2011-05-17T07:12:47.280" UserId="6175" />
  <row Id="18262" PostId="14842" Score="1" Text="re: telling the difference. You can pick the container up, tip it slightly on its side and see if the weight moves about. If not - it's pot-set." CreationDate="2011-05-17T07:15:07.637" UserId="6175" />
  <row Id="18263" PostId="14706" Score="1" Text="If the beans themselves have been sitting on the shelf for longer - it means they have lost a lot of their fresh, volatile flavours. May not be the only reason - but it definitely affects the flavour you'll get." CreationDate="2011-05-17T07:18:28.240" UserId="6175" />
  <row Id="18264" PostId="14848" Score="1" Text="The only thing you have to be careful of is heating liquids in ceramics. Because ceramics are smooth, they can prevent nucleation points from forming which normally allow the liquid to boil. This means the liquid can superheat, and when you take the bowl out, which sloshes the liquid around and creates nucleation points, it can explosively phase-shift into steam. But that's a worst-case scenario :)" CreationDate="2011-05-17T07:45:41.927" UserId="4194" />
  <row Id="18265" PostId="14861" Text="Thanks for responding, won't the glass break on boiling? Is glass necessary? I have the high quality plastic bottles: http://www.pearlpet.com/ Won't they do?" CreationDate="2011-05-17T08:04:57.717" UserId="6168" />
  <row Id="18266" PostId="14861" Score="2" Text="I've edited the answer actually - I'd neglected to say you should place the jar in the water when it's cold and then bring it to the boil: this means the glass shouldn't shatter with heat stress. I'm not sure how the plastic bottles would behave so can't say, but I wouldn't risk it." CreationDate="2011-05-17T08:13:24.970" UserId="4194" />
  <row Id="18267" PostId="14838" Text="Good point, thanks." CreationDate="2011-05-17T12:27:05.107" UserId="6158" />
  <row Id="18268" PostId="14848" Text="@ElendilTheTall: I've actually had that happen to me, though luckily it happened in the microwave. I was heating a mug full of water and trying to get it to boil. It was taking a long time. Then, suddenly, I hear a muffled &quot;WHUMP!&quot; from the microwave. I turn it off. My mug is now 3/4 empty and there's water all over the inside of the microwave." CreationDate="2011-05-17T13:04:28.050" UserId="6172" />
  <row Id="18269" PostId="14839" Text="@Mike, @Taryn- We just talked about this in this question: http://cooking.stackexchange.com/q/14811/2001 The difference is the fat content of the yogurt. Fat keeps yogurt proteins from tangling up. If you use lowfat yogurt then you should add a little starch to guard against curdling." CreationDate="2011-05-17T13:17:43.937" UserId="2001" />
  <row Id="18270" PostId="14848" Text="Yup. It often happens if you boil water in the microwave and then put a tea bag in - tea-bag = nucleation points = whump!" CreationDate="2011-05-17T13:20:46.167" UserId="4194" />
  <row Id="18271" PostId="1380" Text="Alton Brown recommends the system you mention, with the addition of plastic page protectors to protect your printouts while you are cooking." CreationDate="2011-05-17T14:06:33.897" UserId="2053" />
  <row Id="18272" PostId="14868" Text="Thanks I will look into that next time I am shopping." CreationDate="2011-05-17T16:23:40.737" UserId="1230" />
  <row Id="18273" PostId="14865" Text="A quick search of Google images shows that many salted and unsalted butter packages are labeled &quot;Sweet Cream&quot;." CreationDate="2011-05-17T18:41:41.857" UserId="2158" />
  <row Id="18274" PostId="14847" Score="2" Text="I don't know the specific characteristics of this particular jelly, but I've had a number of hot pepper jellies that go very well on sandwiches (fried eggs, ham, etc.)  I've also seen recommendations to mix them with cream cheese as a dip or spread." CreationDate="2011-05-17T18:48:23.527" UserId="67" />
  <row Id="18275" PostId="6915" Text="I use a *very* large bowl, so I can just toss the whole thing rather than stirring and getting something else dirty ... and a sprayer (olive oil) : spray the top, flip the contents in the bowl, spray some more, add some popcorn salt, flip, repeat until done." CreationDate="2011-05-17T18:55:27.533" UserId="67" />
  <row Id="18276" PostId="14740" Text="i think probably it was the amount of food colouring i put in (loads) because i wanted them to be bright pink - but it was liquid so i think thats probably what messed them up!" CreationDate="2011-05-17T19:05:44.080" UserId="6108" />
  <row Id="18277" PostId="14742" Text="brillo! thanks i will do this next time!" CreationDate="2011-05-17T19:06:00.353" UserId="6108" />
  <row Id="18278" PostId="14853" Score="2" Text="re-reading ElendilTheTall's answer, his scepticism seems correct-- are you sure it is goulash you want to make, not some sort of burrito filling?" CreationDate="2011-05-17T19:45:41.093" UserId="4777" />
  <row Id="18279" PostId="14872" Score="1" Text="What are you making?" CreationDate="2011-05-17T20:16:44.053" UserId="2158" />
  <row Id="18280" PostId="14872" Text="Making a carrot cake." CreationDate="2011-05-17T20:36:54.223" UserId="5918" />
  <row Id="18281" PostId="14873" Text="This answer covers the general rule of thumb for conversion http://cooking.stackexchange.com/questions/12861/how-do-i-convert-a-weight-of-dried-chick-peas-to-volume-of-cooked" CreationDate="2011-05-17T21:25:54.740" UserId="3203" />
  <row Id="18282" PostId="14865" Text="Not only that, but a certain amount of salt would make it taste *sweeter*, since salt tends to amplify other tastes." CreationDate="2011-05-17T22:04:44.447" UserId="41" />
  <row Id="18283" PostId="14868" Text="Most &quot;coconut cream&quot; is *full* of emulsifiers, particularly polysorbate 60 and also - this is really fun for high-temp frying - some type of methylcellulose. I've found that stuff to only really be useful for (a) cocktails and (b) cream fillings. Coconut milk would seem to be the way to go, I think standard is 18% fat." CreationDate="2011-05-17T23:24:03.863" UserId="41" />
  <row Id="18284" PostId="14871" Text="This wouldn't surprise me; a lot of people get those confused, and I've never seen coconut cream in a Thai recipe but I do often see creamed coconut." CreationDate="2011-05-17T23:28:09.150" UserId="41" />
  <row Id="18285" PostId="13158" Text="Wholesaler supplies may be a factor too. I have noticed in various parts of the world significant numbers of food producers all buying the core flavour ingredients from one wholesaler in the region, giving everyone the same flavour characteristic. e.g. Spice mix for Easter hot cross buns, it's a once a year thing, not a shop speciality. So bakers just buy a sack of pre-mixed spice from the wholesaler in the region. The nett effect is that for 500 Km in any direction all hot cross buns taste the same! Even the local candy maker used it for Easter rolled candy, with exactly the same taste" CreationDate="2011-05-17T23:49:26.070" UserId="3203" />
  <row Id="18286" PostId="14638" Text="Moderation indeed.  I've had these again from my local grocer recently.  Again, ate them raw, and again, no problem.  That being said, I can't say I've ever consumed more than a dozen or so.  GI problems are no fun.  Hope you're feeling better!" CreationDate="2011-05-18T01:12:21.097" UserId="4035" />
  <row Id="18287" PostId="14884" Text="Of course I can make other things, but if I feel like burgers, at least I can get some suggestions on what to glue 'em with. Thought of egg already, so maybe I'll experiment with that; peanut butter seems like it would just liquefy and be generally unhelpful. And of course I don't expect to do anything other than pan-frying at this point." CreationDate="2011-05-18T01:38:16.317" UserId="6193" />
  <row Id="18288" PostId="14863" Text="It seemed like the best answers were in comments, so I turned this into a community wiki answer" CreationDate="2011-05-18T01:46:04.877" UserId="4489" />
  <row Id="18289" PostId="14887" Text="That sounds a whole lot like pesto sauce - you sure there wasn't also any garlic?" CreationDate="2011-05-18T02:35:40.163" UserId="41" />
  <row Id="18290" PostId="14888" Text="Also consider roasting some garlic for your sauce: I often will use roasted, lightly fried, and granulated garlic in the same sauce (for extra garlicy dimensions).  The oven-roasted garlic is sweet, and adds incredible depth." CreationDate="2011-05-18T02:58:25.083" UserId="201" />
  <row Id="18291" PostId="14861" Text="and why did you mention &quot;sterilised&quot;, BTW? Is it compulsory? If I use a &quot;new&quot; glass jar, will the sterilization be still necessary?" CreationDate="2011-05-18T03:01:13.290" UserId="6168" />
  <row Id="18292" PostId="14887" Text="Yeah, it is pesto, I forgot its name, so I called it basil sauce. I think there is garlic too." CreationDate="2011-05-18T03:41:19.150" UserId="6194" />
  <row Id="18293" PostId="14849" Text="That's one hell of an article. Here's my favorite quote: *&quot;Microwaves destroy the life-force that gives food its vitality and nourishment.&quot;*" CreationDate="2011-05-18T04:12:52.770" UserId="5867" />
  <row Id="18294" PostId="14810" Text="It should be noted that according to [Wikipedia](http://en.wikipedia.org/wiki/Tabasco_sauce) and the [Tabasco company site](http://www.tabasco.com/tabasco_tent/pepper_sauce/habanero_pepper_sauce.cfm), no way is Tabasco (the brand of hot sauce) in the range indicated above - it's only around 2,500 - 5,000 &quot;Scovilles&quot; (the range they give, sorry it's inexact). An actual [tabasco pepper](http://en.wikipedia.org/wiki/Tabasco_pepper), though, does bring spiciness in the range 30,000 to 50,000 SHU." CreationDate="2011-05-18T04:47:16.377" UserId="3489" />
  <row Id="18295" PostId="14810" Text="@zanlok: Thank you for clearing that. It is entirely possible that when I looked up the info, I looked at tabasco pepper and assumed it was tabasco sauce." CreationDate="2011-05-18T05:13:16.120" UserId="6132" />
  <row Id="18296" PostId="14887" Text="Pesto is just Italian for paste or sauce. This is a basil pesto." CreationDate="2011-05-18T06:20:20.507" UserId="611" />
  <row Id="18297" PostId="14861" Text="Because the longer you store something, the more likely it is to grow bacteria. If you use a brand new jar you may be ok." CreationDate="2011-05-18T06:58:44.827" UserId="4194" />
  <row Id="18298" PostId="8638" Text="I ended up using Haloumi and it worked great, thanks." CreationDate="2011-05-18T07:54:03.347" UserId="1230" />
  <row Id="18299" PostId="14880" Score="1" Text="I ended up going one further and mail ordered a whole tree. It's growing nicely in my yard." CreationDate="2011-05-18T12:40:16.733" UserId="1259" />
  <row Id="18300" PostId="14891" Text="It will not melt as easily as other cheeses but it will eventually melt. I always have to be careful when making rasmalai or saag paneer that the paneer doesn't melt/dissolve/vanish into the cooking liquid." CreationDate="2011-05-18T13:25:25.780" UserId="2001" />
  <row Id="18301" PostId="8623" Score="1" Text="I assume from the language of your post that you are combining the list above into a rub, applying the rub, jerking the chicken, then marinading. Typically marinades are applied before a rub (esp. if a rub has salt); also, you haven't mentioned what the marinade is comprised of. Could you edit in what's marinade, what's rub, when you apply both, and how you are preparing the chicken (i.e. grill, oven, frying)?" CreationDate="2011-05-18T13:40:34.527" UserId="15" />
  <row Id="18302" PostId="14884" Text="@jon: You should only use a little bit, like 1tbsp per pound or so. Don't use too much. The peanut butter is like butter in a cookie: you add it to hold the mess together until it's natural structure takes hold (as well as for flavor). In the long run, yes, it will lose binding power, but by that point, the meat should hold itself together." CreationDate="2011-05-18T13:53:45.157" UserId="218" />
  <row Id="18303" PostId="14894" Text="Since it sounded unlikely that you were dehydrating thevegetables (to my ears anyway), I edited to reflect drying out over the course of the day; feel free to hit roll-back if that is not what you were talking about." CreationDate="2011-05-18T14:23:55.083" UserId="15" />
  <row Id="18304" PostId="14884" Score="1" Text="In addition, tofu and applesauce make decent (vegan!) binding agents. In particular, if you have powdered lecithin, it could be beneficial but since I'm not sure what the moisture level is its effectiveness would vary." CreationDate="2011-05-18T14:30:20.833" UserId="15" />
  <row Id="18305" PostId="7740" Text="[Related blog on the Washington Post website](http://www.washingtonpost.com/blogs/all-we-can-eat/post/chat-leftovers-the-burning-banana/2011/05/17/AFhfRD6G_blog.html)." CreationDate="2011-05-18T16:21:44.447" UserId="1816" />
  <row Id="18307" PostId="14887" Text="If it's older than a week or two, throw it away. Next time, freeze your remaining sauce." CreationDate="2011-05-18T18:57:20.173" UserId="2832" />
  <row Id="18308" PostId="14881" Text="Just a comment: I ended up cubing it and quick frying it in a pan with some olive oil. Crispy on the outside, soft on the inside, delicious!!!" CreationDate="2011-05-18T19:03:25.683" UserId="4637" />
  <row Id="18309" PostId="14902" Score="1" Text="I love cayenne heat popping up in sweet things!" CreationDate="2011-05-18T19:44:09.277" UserId="3252" />
  <row Id="18310" PostId="7070" Text="Microwaves + pasta are rarely good eats (too easy to turn it into molten mush).  The only thing I do differently is to heat the sauce up on the stove first, and add the pasta back near the end.  This way you heat it only as long as needed to warm it, reducing mush." CreationDate="2011-05-18T20:56:00.010" UserId="201" />
  <row Id="18311" PostId="14904" Text="Right now I just butter+flour the cake tin, I'll have to try your method!" CreationDate="2011-05-18T21:57:22.827" UserId="4782" />
  <row Id="18312" PostId="14902" Text="I'll try out the cayenne and cardamom next time." CreationDate="2011-05-18T21:58:36.007" UserId="4782" />
  <row Id="18313" PostId="231" Text="LOL, because unglazed quarry tile is so much more common than pizza stones.  I guess the original poster didn't specify why =P" CreationDate="2011-05-19T00:13:48.700" UserId="194" />
  <row Id="18314" PostId="14885" Text="+1 - That's got to work at least as well as unglazed quarry tile!" CreationDate="2011-05-19T00:17:59.523" UserId="194" />
  <row Id="18315" PostId="231" Text="@uncle: It's actually quite common at home improvement stores. People commonly seek alternatives to pizza stones for reasons of cost. Where I live you can spend $30-40 for a wimpy 1/4&quot; pizza stone from a kitchen store, or spend $8-12 for a 1&quot; thick quarry tile from a home improvement store." CreationDate="2011-05-19T02:16:23.400" UserId="60" />
  <row Id="18316" PostId="14902" Text="For the record I don't know about trying them *together*." CreationDate="2011-05-19T03:09:49.280" UserId="2001" />
  <row Id="18317" PostId="4673" Text="of course &quot;organic&quot; is a massive marketing hoax as well. ALL meat, plant material, etc. etc. is organic matter. There are very few things in our diet that aren't organic matter (salt comes to mind). Independent studies of &quot;organic farms&quot; also constantly find them to be rife with pesticides, herbicides, and all the other stuff they claim not to use." CreationDate="2011-05-19T07:41:46.743" UserId="5770" />
  <row Id="18318" PostId="13069" Text="&quot;that do not involve modern synthetic inputs such as pesticides &quot; That's a major flaw, as &quot;organic farms&quot; often use more of those than regular ones. (or used to, the study I saw on it was some years ago, showed 10 times the pesticides on a large sample of &quot;organic&quot; fruit and produce as compared to normal fruit from the same region." CreationDate="2011-05-19T07:43:26.367" UserId="5770" />
  <row Id="18319" PostId="14759" Score="4" Text="This answer is right, but you don't need a new grinder. A normal grinder used for longer time will produce both coarse and fine particles. Cook coffee and water together until it foams up, take away from heat, strain through a coarsish (tea) metal mesh strainer into cup. The coarse particles will remain in the strainer, the fine ones will fall through and form sediment. That's how the Turkish people I know prepare it." CreationDate="2011-05-19T13:15:03.740" UserId="4638" />
  <row Id="18320" PostId="14842" Text="Nice answer, but I use lots of yogurt and would say that it misses the parameter which is most defining for how the dish will turn out: fat content. It ranges from 0.1 to 10% and produces very different results. I have no idea what fat content is needed in Indian dishes, maybe somebody else can add this information." CreationDate="2011-05-19T13:20:25.017" UserId="4638" />
  <row Id="18321" PostId="14908" Text="This method is quite impressive......." CreationDate="2011-05-19T14:21:29.253" UserId="6194" />
  <row Id="18322" PostId="14887" Score="1" Text="Pesto will freeze better (or at least, it'll come back from freezing better) if you omit the cheese before freezing." CreationDate="2011-05-19T14:23:01.327" UserId="67" />
  <row Id="18323" PostId="14908" Text="I do the same (without the cheese, see comment above), but I keep a separate set of ice cube trays for pesto / stock / etc ... most people just don't seem to like the trace of garlic flavor in their drinks." CreationDate="2011-05-19T14:24:29.967" UserId="67" />
  <row Id="18324" PostId="14912" Score="1" Text="I once modelled a baking recipe as a Petri net. But that was meant as a tutorial in modelling languages, not for real baking. Could be useful though, if you add quantities (we didn't, because we didn't want to scare the students with actual complexity)." CreationDate="2011-05-19T14:54:04.420" UserId="4638" />
  <row Id="18325" PostId="14912" Text="I'm of the opinion that there's no way to actually make them all 'line up' correctly in a book.  Maybe on a website, where you could customize the presentation for each person (as we each chop things at different speeds, some ovens take longer to pre-heat, etc.).  What it sounds to me like you're doing would be presenting a recipe in a format similar to a [gantt chart](http://en.wikipedia.org/wiki/Gantt_chart).  You might also want to look at (or not, if you're thinking of trying for a patent) recipe software to see how they present things." CreationDate="2011-05-19T15:59:49.063" UserId="67" />
  <row Id="18326" PostId="10600" Text="@Doug : the generic term for borrowing from other libraries is 'ILL' (Inter-Library Loan); but I also know that specifically for the Cooks Illustrated stuff, my local library had subscribed to a service, so you could watch videos of America's Test Kitchen if you provided your library card number." CreationDate="2011-05-19T16:02:41.823" UserId="67" />
  <row Id="18327" PostId="14915" Text="I'm not able to access the sample; perhaps that forum requires registration?" CreationDate="2011-05-19T16:23:51.900" UserId="1687" />
  <row Id="18328" PostId="14901" Text="Love the mace! Deserty stuff is where it best distinguishes from plain nutmeg." CreationDate="2011-05-19T16:30:46.373" UserId="3489" />
  <row Id="18329" PostId="14902" Text="Cardamom takes getting used to, imo. Another detractor is the price." CreationDate="2011-05-19T16:31:27.183" UserId="3489" />
  <row Id="18330" PostId="14890" Text="Yes, and be especially wary if there was fresh garlic in that mix." CreationDate="2011-05-19T16:42:55.830" UserId="3489" />
  <row Id="18331" PostId="14912" Score="1" Text="Take a trip to Borders, Bares &amp; Nobles, etc?" CreationDate="2011-05-19T16:44:32.163" UserId="3489" />
  <row Id="18332" PostId="14914" Text="quick search took me [here](http://en.wikipedia.org/wiki/Sodium_citrate) and [here](http://en.wiktionary.org/wiki/sodium_citrate)" CreationDate="2011-05-19T16:46:29.243" UserId="3489" />
  <row Id="18333" PostId="14915" Text="Nope, I just tried it from a browser where I've never logged into egullet and it works fine. Can anyone else confirm or deny being able to follow that link?" CreationDate="2011-05-19T17:36:09.790" UserId="1393" />
  <row Id="18334" PostId="14909" Score="1" Text="I recently had very good results from baking potatoes, turnips, and rutabagas - perhaps I will try steaming and see which I prefer!" CreationDate="2011-05-19T17:45:23.343" UserId="1672" />
  <row Id="18335" PostId="14915" Score="3" Text="The sample recipe gives me: &quot;Page not found! We're sorry, but the page cannot be accessed.&quot;" CreationDate="2011-05-19T18:09:57.583" UserId="2001" />
  <row Id="18336" PostId="14915" Text="I could view it just fine.  Try it in another browser if it's not working for you." CreationDate="2011-05-19T18:56:00.850" UserId="2939" />
  <row Id="18337" PostId="14909" Text="@Jefromi - Good idea. I've done plenty of roasting of veg to get a nice caramelization, but hadn't though of doing it for mashing." CreationDate="2011-05-19T18:57:05.420" UserId="6204" />
  <row Id="18338" PostId="14924" Text="I believe that all of the answers here still apply: [Is it safe to eat moldy cheese if you slice off the edges?](http://cooking.stackexchange.com/q/1230/41)" CreationDate="2011-05-19T19:54:36.027" UserId="41" />
  <row Id="18339" PostId="14912" Text="@Joe - Perceptive of you. The format I've been using does resemble a gantt chart, though I hadn't explicitly thought of it that way. Should have since I've produced and used enough. I'm also doing it for ebooks, which have the advantage of an arbitrary amount of horizontal space and the potential to link up multiple recipes together." CreationDate="2011-05-19T19:59:10.763" UserId="6204" />
  <row Id="18340" PostId="14912" Text="@zanlok - There doesn't seem to be much innovation going on in print right now. There were some small steps forward with things like Alton Browns master recipe approach to baking. Haven't seen much else of note, though I will need to check out Modernist Cuisine as Michael mentioned." CreationDate="2011-05-19T20:01:00.093" UserId="6204" />
  <row Id="18341" PostId="14915" Score="1" Text="Working in Safari but not Chrome for me." CreationDate="2011-05-19T20:01:54.163" UserId="6204" />
  <row Id="18342" PostId="8465" Text="I always start from hot water. But then I have a newer hot water heater that I know is free of sediment." CreationDate="2011-05-19T20:04:43.850" UserId="6204" />
  <row Id="18343" PostId="14924" Text="But doesn't answer my questions about future storage.  Also, I believe that this is different because my cheese in question has a wax, which is not addressed in the other question." CreationDate="2011-05-19T20:07:14.100" UserId="3618" />
  <row Id="18344" PostId="14924" Score="1" Text="Mold is mold, doesn't really matter how it was stored once it's clearly visible." CreationDate="2011-05-19T20:12:08.247" UserId="41" />
  <row Id="18345" PostId="14924" Text="And the wax?  That doesn't protect it in any way?" CreationDate="2011-05-19T20:16:45.577" UserId="3618" />
  <row Id="18346" PostId="14924" Text="Slows down oxidation, but doesn't prevent mold (as you've proven)." CreationDate="2011-05-19T20:29:05.713" UserId="41" />
  <row Id="18347" PostId="14925" Score="1" Text="For firm cheeses scraping isn't even necessary. A quick wipe with white vinegar will often take care of it." CreationDate="2011-05-19T20:42:45.907" UserId="2001" />
  <row Id="18348" PostId="14926" Text="+1 for unique presentation.  Their presentation is interesting, and useful for picturing timing of stages." CreationDate="2011-05-19T21:56:13.270" UserId="201" />
  <row Id="18349" PostId="14924" Score="1" Text="How warm is your house? You might find your definition of cold and shady might be different from a Netherlanders, it's pretty cold there all the time! So that would effect shelf life" CreationDate="2011-05-19T22:36:36.107" UserId="3203" />
  <row Id="18350" PostId="14924" Text="I'm not sure it's that cold in the Netherlands, normal room temp is 20°C (68°F)." CreationDate="2011-05-19T22:45:07.300" UserId="4580" />
  <row Id="18351" PostId="14928" Score="1" Text="Please be more specific. There are many, many kinds of leaveners; we need to know *why* you're substituting and in *what* kind of recipe." CreationDate="2011-05-19T22:56:44.933" UserId="41" />
  <row Id="18352" PostId="14925" Score="1" Text="Reggiano is a hard cheese.  Edam is not.  Mold doesn't grow roots in hard cheese, but that is a major risk for soft or semi-hard cheese. Not to mention, anecdotal evidence isn't good guidance for food safety." CreationDate="2011-05-19T22:58:34.133" UserId="41" />
  <row Id="18353" PostId="14915" Text="@Michael - That looks like a professional view on my cooking hobby. I like that a lot, will have to look into getting that book. Thanks once again for another cool tip." CreationDate="2011-05-19T23:19:04.243" UserId="3489" />
  <row Id="18354" PostId="14929" Text="I'd be very curious to see that bread book. I agree that a lot of recipes can be simplified down to a shared backbone, and once someone grasps the prototypical version of it they can more easily branch out and event invent." CreationDate="2011-05-19T23:37:53.620" UserId="6204" />
  <row Id="18356" PostId="14928" Score="1" Text="possible duplicate of [How do I make a &quot;baking powder&quot; substitute in a pinch](http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch)" CreationDate="2011-05-19T23:47:33.267" UserId="2001" />
  <row Id="18357" PostId="14929" Score="1" Text="It was Bread Made Easy (a baker's first bread book).  The overall style was aimed to teach you how to make bread based on basic recipes, and then alter it to make other similar things.  This would work brilliantly for many other foods." CreationDate="2011-05-20T00:02:43.043" UserId="201" />
  <row Id="18359" PostId="10391" Text="@Simmerdown print them out and discard after use. The cost, power, and cleaning risk of a touch screen monitor can't be worth it. A page or two printed out each day is only a few cents" CreationDate="2011-05-20T01:10:44.270" UserId="3203" />
  <row Id="18360" PostId="14935" Text="Not sure in the rice cooker but I just mixed 1 cup of Jasmine with 1 cup of wild rice in a pot and it tasted great. :)" CreationDate="2011-05-20T01:49:40.087" UserId="27" />
  <row Id="18361" PostId="14928" Text="I think this is a bit broader than the proposed duplicate, though clearly all the answer to the earlier one are valid for this one as well." CreationDate="2011-05-20T02:01:59.670" UserId="1670" />
  <row Id="18362" PostId="14933" Text="First, you're a bit late. Second, an absolute and unqualified statement can't be entirely accurate in most any context. Third, my policy is &quot;kill it with fire&quot; anyway." CreationDate="2011-05-20T02:23:09.043" UserId="6193" />
  <row Id="18364" PostId="14933" Score="1" Text="@Jon- ok then- change Daniel's 'guaranteed' to 'overwhelmingly likely'. Is that not absolute enough for you? How much does the ground beef you would be wasting cost? A couple bucks? How much is a wasted couple of days and possibly a hospital copay worth to you?" CreationDate="2011-05-20T02:49:15.113" UserId="2001" />
  <row Id="18365" PostId="14933" Score="2" Text="I might be persuaded to be cavalier about a cured ham but hamburger is likely to be contaminated from the start. Giving it several sessions at thawed temperatures to compound isn't going to help. Bacterial toxins aren't &quot;killed with fire&quot;." CreationDate="2011-05-20T02:51:35.737" UserId="2001" />
  <row Id="18366" PostId="14933" Score="2" Text="http://www.fsis.usda.gov/factsheets/ground_beef_and_food_safety/index.asp#16" CreationDate="2011-05-20T03:09:12.360" UserId="2001" />
  <row Id="18367" PostId="14924" Text="I live in London, where the climate is actually very similar to the Netherlands. My hypothesis about why it grew mold so fast (though not a lot) is because the wax paper it was wrapped in keep in the moisture." CreationDate="2011-05-20T05:58:27.927" UserId="3618" />
  <row Id="18368" PostId="14935" Score="1" Text="Well I ended up doing it (1 cup of each), and it was fantastic! :-)" CreationDate="2011-05-20T06:35:14.723" UserId="4637" />
  <row Id="18369" PostId="14661" Text="Huge thanks for the answer. I can hardly express how good it was. Danish names helped with shopping. And despite we have similar things in Poland, where I live, these things come in different flavors, e.g. I haven't eaten herrings marinated the ways Danish folk use. All in all, great answer." CreationDate="2011-05-20T10:25:18.753" UserId="5397" />
  <row Id="18370" PostId="14924" Text="@HawkeyeJoeS Please update profile, it has Chicago? London ehh, the problem will be air-born pollution :-)" CreationDate="2011-05-20T10:31:19.067" UserId="3203" />
  <row Id="18371" PostId="14661" Text="You're welcome, I'm glad I could help. Smacznego!" CreationDate="2011-05-20T10:35:44.247" UserId="6070" />
  <row Id="18372" PostId="14915" Score="1" Text="Here is another sample from Modernist Cuisine http://jetcitygastrophysics.com/2010/10/18/modernist-cuisine-at-home-sous-vide-instant-hollandaise/" CreationDate="2011-05-20T10:40:43.523" UserId="3203" />
  <row Id="18373" PostId="4587" Text="Huh, I'm Danish and I've *never* heard of this..." CreationDate="2011-05-20T10:43:10.687" UserId="6070" />
  <row Id="18374" PostId="14940" Text="Interesting. I assume you dehydrate them immediately after slicing? Does the time make a difference?" CreationDate="2011-05-20T12:24:57.987" UserId="2001" />
  <row Id="18375" PostId="14925" Text="@Aaronut I have done the same with cheddar, which has a similar hardness to Edam. Even after several months in the fridge, it continues to be edible once the outer parts are removed." CreationDate="2011-05-20T12:46:43.297" UserId="4777" />
  <row Id="18376" PostId="14928" Text="@dmckee- It doesn't seem broader to me. The only difference is that instead of asking for *a* substitute they are asking for *all* the possible substitutions- which isn't an answerable question." CreationDate="2011-05-20T12:48:52.600" UserId="2001" />
  <row Id="18377" PostId="14915" Text="Image works in FF4 not in Chrome" CreationDate="2011-05-20T13:40:24.757" UserId="5431" />
  <row Id="18378" PostId="14884" Score="2" Text="FWIW, I don't approve of the &quot;bacteria nazis&quot; comment as refreezing partially-cooked ground meat *is* very dangerous - but on the flip side, we've never actually established how long it was in the danger zone, so we can't state with authority that it is *unsafe* either. I wouldn't chance it, myself, but given that the OP referred to it as &quot;shenanigans&quot;, it would seem that he's already aware of the risks." CreationDate="2011-05-20T14:16:00.723" UserId="41" />
  <row Id="18379" PostId="14884" Text="@Aaronut- it seems he was aware that there *are* risks but not of *the* risks. For example he doesn't seem to know that reasonable cooking isn't going to make the meat safe if it was allowed to incubate for too long." CreationDate="2011-05-20T14:26:02.360" UserId="2001" />
  <row Id="18380" PostId="14935" Text="Glad it worked out :D" CreationDate="2011-05-20T15:01:57.323" UserId="27" />
  <row Id="18381" PostId="14915" Text="I would love to get that book. And it's down to only $477 on Amazon! Still out of my range but better than $625." CreationDate="2011-05-20T16:14:17.213" UserId="2001" />
  <row Id="18382" PostId="14940" Text="+1 for doing science!" CreationDate="2011-05-20T16:20:24.617" UserId="1672" />
  <row Id="18383" PostId="12227" Text="@Doug: Yes, I believe so - see here: http://awesome.good.is/transparency/web/1105/lunch/flat.html" CreationDate="2011-05-20T16:45:49.533" UserId="3688" />
  <row Id="18384" PostId="14884" Score="2" Text="Satanicpuppy: Please refrain from both direct and indirect personal attacks against users of this site. Use your answer to answer the question, and not allude that we have &quot;nazis&quot; of any type here." CreationDate="2011-05-20T17:04:35.743" UserId="60" />
  <row Id="18385" PostId="14911" Text="Thank you i will use this! the recipe doesnt have to be exact so im sure having a few extra beans wont matter!" CreationDate="2011-05-20T17:13:18.323" UserId="6108" />
  <row Id="18386" PostId="14921" Text="Where do you live? They are almost certainly sold as &quot;instant mashed potatoes&quot;. http://en.wikipedia.org/wiki/Instant_mashed_potatoes and http://www.bing.com/images/search?q=instant+mashed+potatoes&amp;FORM=BIFD may help you find them in the store." CreationDate="2011-05-20T17:44:27.493" UserId="304" />
  <row Id="18387" PostId="14943" Text="Thanks very helpful, that site will also be good for later use! I'm preparing my salmon ^^ let's see how it tastes =P" CreationDate="2011-05-20T19:17:29.593" UserId="6218" />
  <row Id="18388" PostId="14884" Score="1" Text="@hobodave good edit +1, flame wars are the death of any group. Anyway the usual rule of a debate is the first one to use the word 'Hitler' or 'Nazi' loses anyway" CreationDate="2011-05-20T20:46:35.040" UserId="3203" />
  <row Id="18389" PostId="14943" Score="2" Text="While foods may be safe for a very long time, they cease to be good eats after 4-6 months (depending on packaging).  Once the moisture is coerced out of the food by the hygroscopic, colder air surrounding it, the texture changes (and eventually starts to taste like shoe leather)." CreationDate="2011-05-20T22:24:57.187" UserId="201" />
  <row Id="18391" PostId="14945" Text="This is an interesting idea. Part of the joy of pastrami for me is the texture. Perhaps you could abandon the burger idea and instead make a grilled pastrami sandwich. Slice your pastrami very thick and give it a nice crust on the grill." CreationDate="2011-05-21T01:12:32.697" UserId="2001" />
  <row Id="18392" PostId="14957" Text="I wholeheartedly agree. I think if you step back from any activity that requires acquired skill there are levels of mastery. At the start you can only mimic, you see/hear what someone else is doing and imitate them, perhaps not even grasping what it is you are doing, until you start to feel the purpose of it. It is only later once you can not just imitate but perform with meaning that you understand enough to start to improvise. Wax on, wax off..." CreationDate="2011-05-21T12:44:22.027" UserId="6204" />
  <row Id="18393" PostId="14946" Text="Great idea on the mixed meat. I'll give a 50/50 a try. BTW, isn't much sausage cured ground beef?" CreationDate="2011-05-21T15:40:49.130" UserId="4489" />
  <row Id="18394" PostId="14961" Text="Awesome, thanks for the tip!" CreationDate="2011-05-21T16:28:13.400" UserId="5918" />
  <row Id="18395" PostId="14946" Text="Sure, plenty of beef based sausages. You could patty it up and cure it so you don't have to fiddle with binders. But then you'd really just be cooking a patty shaped sausage wouldn't you...?" CreationDate="2011-05-21T16:29:11.723" UserId="6204" />
  <row Id="18396" PostId="14946" Score="1" Text="I've ground ham and bacon into patties, but have found that much more than 20% results in a salty patty.  The best results I've had with ham or bacon was to fold it in by hand after grinding, as the texture added to the overall flavour." CreationDate="2011-05-21T17:53:24.537" UserId="201" />
  <row Id="18397" PostId="14931" Text="That's a clean format (especially for the web).  Great use of horizontal space." CreationDate="2011-05-21T17:54:32.117" UserId="201" />
  <row Id="18398" PostId="14943" Text="Now if you're a cheap bastard like I am, you can cheat a bit with shoe-leathered-freezer-burnt-foods: they can be ground into other things.  Not exactly good eats, but safe and frugal (and you won't often notice a flavour change). They can sometimes be added to soup stocks too." CreationDate="2011-05-21T17:59:04.610" UserId="201" />
  <row Id="18399" PostId="14960" Score="2" Text="I think tasty is the easy part - especially when backpacking, anything substantial is going to taste pretty darn good, and if you carry a couple packets of spices with you to dump into meals, they'll probably be like manna from heaven. Variety, though, that's tougher." CreationDate="2011-05-21T18:08:24.933" UserId="1672" />
  <row Id="18400" PostId="14960" Text="While this is a very interesting question, it is not a good fit for Seasoned Advice. If there were a stackexchange site for camping/hiking it would be better suited there. We are not equipped to address a 12 day meal plan, nor do we offer advice on _what_ to eat." CreationDate="2011-05-21T21:46:14.563" UserId="60" />
  <row Id="18402" PostId="14969" Text="Pringles aren't extruded: http://www.youtube.com/watch?v=q_ogZcvXBqQ  I don't know about Twiglets, there are lots of other How It's Made segments on food production." CreationDate="2011-05-22T08:41:29.603" UserId="266" />
  <row Id="18403" PostId="14969" Score="1" Text="Indeed not sliced not chipped not extruded but rolled. Sounds yummy!" CreationDate="2011-05-22T10:36:50.817" UserId="6231" />
  <row Id="18404" PostId="14970" Text="Sounds like it warrants a rather interesting experiment..." CreationDate="2011-05-22T13:28:14.897" UserId="1259" />
  <row Id="18405" PostId="7609" Text="I'm confused.  I don't put any seasoning on my steak.  This is wrong?  I also grill them.  This is wrong as well?  I read you can't get a proper &quot;crust&quot; unless you pan fry them?  I still think all that salt would ruin them, not to mention it's just not healthy.  I find my unseasoned, grilled steaks to be flippin' delicious.  When I recently told a friend I don't season my steaks, he said, &quot;What are you?  A savage?&quot;  Perhaps I am." CreationDate="2011-05-22T13:38:42.480" UserId="358" />
  <row Id="18406" PostId="14971" Score="2" Text="Gravy made out of the juices is *awesome*." CreationDate="2011-05-22T15:20:09.467" UserId="1259" />
  <row Id="18407" PostId="3363" Text="and a touch of oil helps to cut down foaming" CreationDate="2011-05-22T16:00:54.830" UserId="5854" />
  <row Id="18408" PostId="14969" Text="If I could vote to close I would do so as &quot;too localized&quot;.  Wotsits?  Twisties?  Cheezels?  Twiglets?  What the hell is going on over there, &quot;across the pond&quot;?  :)" CreationDate="2011-05-22T16:13:37.770" UserId="358" />
  <row Id="18409" PostId="14969" Score="2" Text="Sounds like this is all across the UK and beyond, so that's way too large an area to write off as &quot;too localized&quot; (although I suspect that was just a joke). I do think that there's probably a more general version of this question that could have been asked... do you really just want the answer for this one particular food or are you interested in the output of this process and how it's different from other processes? (The answer to that question would, of course, lead you to a more intuitive sense of whether or not a particular food was made that way.)" CreationDate="2011-05-22T16:26:26.163" UserId="41" />
  <row Id="18410" PostId="14970" Text="Nitpick: [Adsorption](http://en.wikipedia.org/wiki/Adsorption) is not the same as [absorption](http://en.wikipedia.org/wiki/Absorption_(chemistry))." CreationDate="2011-05-22T16:29:10.823" UserId="41" />
  <row Id="18411" PostId="14918" Text="I tried equal amounts of baking soda and citric acid instead of fruit salt. This combination seems to work fine for what I was trying." CreationDate="2011-05-22T18:33:16.457" UserId="4817" />
  <row Id="18412" PostId="14826" Text="I like the idea of the surprise texture change a rubbery bootlace could give!" CreationDate="2011-05-22T18:45:56.860" UserId="5800" />
  <row Id="18413" PostId="14960" Text="Although I'd agree that if there were a hiking/camping site, it would be more appropriate, there isn't one, and this relates just as much to cooking as questions like [meat dishes for college students](http://cooking.stackexchange.com/questions/2706/) , [cooking for one](http://cooking.stackexchange.com/questions/11075/), [cooking for large groups](http://cooking.stackexchange.com/questions/402/)  or [once a month cooking](http://cooking.stackexchange.com/questions/149/)" CreationDate="2011-05-22T19:41:45.257" UserId="67" />
  <row Id="18414" PostId="14960" Text="I've voted to re-open this, as I think it still relates to cooking, but even if it does get re-opened, you might get more authoritative information from the various backpacking sites; You might try something like [Trail Forums](http://www.trailforums.com/), which is for long-distance hikers (eg, people trying to hike the *whole* Appalachian Trail in one go).  I'm guessing that there are other sites out there.  (I haven't done anything other than stationary camping in some time, and that's typically only 3-4 days at a stretch)" CreationDate="2011-05-22T20:13:12.147" UserId="67" />
  <row Id="18415" PostId="14970" Text="What I meant was juicinessification, but spell check picked that nit :)" CreationDate="2011-05-22T20:28:34.617" UserId="4489" />
  <row Id="18416" PostId="14970" Text="Haha - it's actually more than just a subtle difference though. The juices really cannot get reabsorbed in the sense of going back *into* the meat; the &quot;readsorption&quot; is depositing those juices onto the surface only. So even if we just call it juiciness, it is a different kind of juiciness." CreationDate="2011-05-22T20:49:40.487" UserId="41" />
  <row Id="18417" PostId="14973" Score="1" Text="FYI, that cup of kosher salt goes for about a half-gallon of water, typically. If you're using table salt, it's less. I recommend searching for a proper recipe." CreationDate="2011-05-22T20:51:49.440" UserId="4489" />
  <row Id="18418" PostId="14973" Text="Personally, I tend to have trouble getting the crisp skin after brining. It's a tradeoff I'm willing to make--the improvement to the meat far outweighs the detriment to the skin. Just wanted to put that out there" CreationDate="2011-05-22T20:53:57.923" UserId="4489" />
  <row Id="18419" PostId="14973" Text="One last thing--I don't know your diet, but this would not be the way to go if it's a low-sodium diet" CreationDate="2011-05-22T20:54:27.080" UserId="4489" />
  <row Id="18420" PostId="14970" Text="Interesting--so is this to say, that any liquid that is resorbed would only be clinging to the outside of the meat, and not actually make the inside any more moist? In layman's (my) terms, I guess that means that once the proteins squeeze out the liquid, they'll never unsqueeze to let any back in--is that right?" CreationDate="2011-05-22T20:58:46.140" UserId="4489" />
  <row Id="18421" PostId="4449" Text="And for those that are *really* lazy (like me), a varient on Rich's suggestion -- turn the stove to warm (or whatever it's lowest is) after slapping on the lid, and you can come back an hour, or even three hours later, without worry ... ideally, you get the liquid to 160F, and you can poach it forever." CreationDate="2011-05-22T21:02:33.453" UserId="67" />
  <row Id="18422" PostId="14972" Text="related : http://cooking.stackexchange.com/questions/1457/how-do-you-keep-chicken-breast-juicy-when-grilling" CreationDate="2011-05-22T21:03:30.033" UserId="67" />
  <row Id="18423" PostId="1478" Text="If you do this, reserve some of the marinde *before* putting the chicken in, so you're not putting chicken-tainted marinade (that might've been sitting out while grilling) on a couple of minutes before you serve it." CreationDate="2011-05-22T21:06:22.537" UserId="67" />
  <row Id="18424" PostId="14960" Text="and you might want to see the discussion at http://meta.cooking.stackexchange.com/questions/1124" CreationDate="2011-05-22T21:19:38.237" UserId="67" />
  <row Id="18425" PostId="14978" Text="I agree both with your reasoning and your evaluation of coriander. It sounds like it would be very interesting with blueberry. Keep in mind that ice cream flavorings need to be stronger than other dishes because the cold deadens the taste buds." CreationDate="2011-05-22T22:24:09.457" UserId="2001" />
  <row Id="18426" PostId="1607" Text="I think you are meaning Carotenoids (which can be converted into Retinal aka vit A)? Carotenoids are sourced from all sorts of foods. The colour of the carotenoids gives the colour of the yolk. You can have red or blue yolks if you want!" CreationDate="2011-05-22T22:52:22.157" UserId="3203" />
  <row Id="18427" PostId="1719" Text="The yellow colour comes mostly from Carotenoids which are in common chicken foods such as grass, Corn, and Alfalfa (pea family). It can also come from worms and insects etc" CreationDate="2011-05-22T22:58:47.007" UserId="3203" />
  <row Id="18428" PostId="1607" Text="You can't feed direct vit. A to any animal without major risk of killing it" CreationDate="2011-05-22T23:01:07.257" UserId="3203" />
  <row Id="18429" PostId="7689" Text="This is simple and effectively correct. How farmers do it is not so simple. It can takes weeks for the colour changes to happen, and to have long lasting colour can take specific food mixes. It is mostly marketing though as the colour often has very little to do with the nutritional profile of the egg" CreationDate="2011-05-22T23:08:19.347" UserId="3203" />
  <row Id="18430" PostId="14970" Text="This article (http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html) mentions that in resting, the muscle fibers do relax somewhat, allowing the meat to retain more liquid. Is this a contested point?" CreationDate="2011-05-23T01:01:07.167" UserId="4489" />
  <row Id="18431" PostId="14969" Text="Maybe we just need this translated into English....er 'Merican" CreationDate="2011-05-23T01:59:06.853" UserId="5431" />
  <row Id="18432" PostId="14978" Text="I also find that rosemary is very nice with blueberry. That might be a fun substitution." CreationDate="2011-05-23T05:23:10.553" UserId="1393" />
  <row Id="18433" PostId="14973" Text="Yes, I thought so, so i discounted brining as not being an option. There can be no salt in my diet. Nevertheless, even without brining, I somehow got the chicken to still be moist, but also not be as fat. Epic success :)" CreationDate="2011-05-23T06:31:12.123" UserId="6232" />
  <row Id="18434" PostId="14976" Text="Yes, I have made the chicken with the beer can method, but this time I needed to cook parts, instead of a whole, so the method didn't qualify in my mind. Also, in my opinion, the chicken is not tender or &quot;baked&quot; enough, it almost seems steamed to me." CreationDate="2011-05-23T06:32:43.323" UserId="6232" />
  <row Id="18435" PostId="14987" Text="Could it be that they're warning people with food allergy? They might not add it but fear that food is &quot;contaminated&quot;." CreationDate="2011-05-23T07:53:39.300" UserId="1870" />
  <row Id="18436" PostId="14987" Text="@johnny, I thought of that, but then presumably egg would be listed last, whereas in fact it's listed before, for example, baking soda. (See the link in the question.)" CreationDate="2011-05-23T07:56:22.577" UserId="5983" />
  <row Id="18437" PostId="14983" Text="Worth a try! Thanks!" CreationDate="2011-05-23T10:09:52.603" UserId="5922" />
  <row Id="18438" PostId="14988" Text="Actually, depending on how you stuff the bird, it might dry it out.  The problem is that as the stuffing came into contact with raw poultry, you want to heat it up to kill any bacteria ... which can mean overcooking the chicken.  If you're not packing it in, and just using it as flavoring (not eating afterwards), you should be okay." CreationDate="2011-05-23T11:16:47.937" UserId="67" />
  <row Id="18439" PostId="14987" Text="@johnny : they'd typically list that as 'made in a facility that processes (x)' or 'on a line that also processes (x)'.  My thought is that it might not be a direct ingredient, but pre-combined with something else ... but then I saw it was chocolate chip cookies, and I can't think of anything other than the chocolate chips that'd be added as a separate ingredient.  (and I can't look at the image to see if the chips are listed separately, as I'm getting an error when following the link ... but I don't think there's eggs in chocolate chips)" CreationDate="2011-05-23T11:26:33.570" UserId="67" />
  <row Id="18440" PostId="14987" Score="1" Text="related : http://cooking.stackexchange.com/questions/6352/what-role-do-eggs-play-in-baking" CreationDate="2011-05-23T11:28:55.647" UserId="67" />
  <row Id="18441" PostId="2522" Text="A good point about cooking meats on stone ... but I'd beware of the broiler; heating from only one side is more likely to crack the stone, and depending on the stone, could do so explosively.  If you're going to put it under the broiler, it's likely a good idea to pre-heat it first in a 'regular' oven (heat from top &amp; bottom)." CreationDate="2011-05-23T11:37:23.373" UserId="67" />
  <row Id="18442" PostId="14984" Text="If you're going to then be dipping it in an egg wash, and then breadcrumbs (well, maybe not *bread* crumbs) before frying, I'd go with this method over using oil or grease.  The powder will bind to any free moisture in your hands.  If you're using a disher to size the croquettes, you could also scoop and then drop it in cornstarch to get extra starch on the outside." CreationDate="2011-05-23T11:43:55.527" UserId="67" />
  <row Id="18443" PostId="14987" Score="1" Text="@Joe: One of the ingredients is &quot;semisweet chocolate (chocolate, sugar, dextrose, soy lecithin, artificial flavor)&quot;. I assume that accounts for the chips." CreationDate="2011-05-23T14:44:38.707" UserId="5983" />
  <row Id="18444" PostId="14969" Score="1" Text="I added links to explain what these &quot;weird&quot; foods are for us 'Mericans who ain't got a clue." CreationDate="2011-05-23T15:17:34.033" UserId="1887" />
  <row Id="18445" PostId="14992" Text="Ah, thanks. I didn't know that in the under-2% list the order doesn't matter." CreationDate="2011-05-23T15:33:10.660" UserId="5983" />
  <row Id="18446" PostId="13704" Text="I've eaten many kosher cookies of that type in New York and have never heard them called &quot;Chinese&quot; AFAIR. I think it must be a regional term. Maybe move the question to English.SE? Some of the etymology people may be able to help." CreationDate="2011-05-23T16:46:42.950" UserId="5983" />
  <row Id="18447" PostId="14980" Score="1" Text="Nice edit Erik... :)" CreationDate="2011-05-23T16:59:34.077" UserId="641" />
  <row Id="18448" PostId="14925" Text="I've been eating dutch cheeses all my life and I've never hesitated to eat a piece after cutting off the mold." CreationDate="2011-05-23T17:03:17.690" UserId="641" />
  <row Id="18449" PostId="14589" Text="@scivitri, if &quot;any water which is absorbed by the meat is going to turn into steam during cooking&quot; was true, I don't think marinading and basting would be so widespread." CreationDate="2011-05-23T17:19:22.373" UserId="4638" />
  <row Id="18450" PostId="14981" Text="If you happen to have a blow torch on hand, it's a great way to brown a chicken at the tail end of a low-and-slow roasting.  And, it makes a great finally at dinner parties!" CreationDate="2011-05-23T17:34:03.987" UserId="201" />
  <row Id="18451" PostId="14990" Text="Higher temperatures leave the tissues less supple, especially for darker meats and connective tissues. Low and slow is the key to moist chicken all around." CreationDate="2011-05-23T17:35:28.993" UserId="201" />
  <row Id="18452" PostId="14589" Text="@rumtscho marinades (and things used for basting) don't use water, they use oil." CreationDate="2011-05-23T19:06:03.197" UserId="295" />
  <row Id="18454" PostId="14969" Text="@Martha F. et al: thankyou!  Reading around [further](http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2129127/pdf/nihms22946.pdf), Cheetos and Cheese Puffs seem to be well-known US examples." CreationDate="2011-05-23T22:00:17.510" UserId="4257" />
  <row Id="18455" PostId="14969" Text="@Aaronut: This question was my attempt to phrase it in a way that would admit a clear and definitive answer — but yes, I’d certainly be interested in the more general questions “What exactly does *extruded snack* mean?” and “How are Twiglets made?”" CreationDate="2011-05-23T22:03:42.847" UserId="4257" />
  <row Id="18456" PostId="13554" Text="I have a silicone piping bag, but it seems to me that the problem isn't merely getting the material, it's forming a vacuum seal. Without a seal you aren't doing sous-vide. Even if you could find a silicone bag suitable for sous-vide, what vacs would support it?" CreationDate="2011-05-24T00:27:30.017" UserId="41" />
  <row Id="18457" PostId="13551" Text="Wouldn't the mason jar solution be more like poaching than sous-vide?" CreationDate="2011-05-24T00:28:35.117" UserId="41" />
  <row Id="18458" PostId="14991" Text="Further point to note. This started from a two-pack of pre-marinated individually sealed chicken breasts. One I cooked sous vide on Saturday, and served without resting. My wife noted it was tender, but slightly dry (I must have her spoiled, but that's another story). The second one I cooked and rested today, and she was oohing and aahing at how moist this one was. Personally, I found it to be quite a bit more flavorful as well, though that's a bit harder to tell two days apart. Numbers and charts are useful, but those are the kind of results I am primary interested in." CreationDate="2011-05-24T01:14:52.777" UserId="4489" />
  <row Id="18459" PostId="13551" Text="@Aaronut- sous-vide is a lot like poaching. I personally like using ziploc bags myself so that extra liquid isn't required. Still with mason jars less liquid would be required than actual poaching and you get all the benefits of the temperature control." CreationDate="2011-05-24T01:22:48.813" UserId="2001" />
  <row Id="18460" PostId="2059" Text="I was wondering if &quot;sparkly&quot; might actually mean &quot;(slightly) fermented&quot;. As soon as I read this word it brought back memories of both beetroot and pineapple that I maybe shouldn't've eaten." CreationDate="2011-05-24T03:49:30.397" UserId="6231" />
  <row Id="18461" PostId="14868" Text="Thanks for the tips, I tried organic coconut cream with no emulsifiers and still no luck cracking, perhaps I wasn't heating it enough." CreationDate="2011-05-24T10:30:58.723" UserId="1230" />
  <row Id="18462" PostId="14871" Text="I checked definitely coconut cream, but thanks for explaining the difference." CreationDate="2011-05-24T10:31:43.327" UserId="1230" />
  <row Id="18463" PostId="108" Score="2" Text="@raven- a butter crock keeps it away from light and air which keeps it from going rancid for much longer. A butter dish is only ok if you consume your butter very quickly." CreationDate="2011-05-24T15:55:32.713" UserId="2001" />
  <row Id="18464" PostId="6316" Score="1" Text="These are substitutions for honey in general. Activating yeast is much simpler if you don't need to replicate the flavor of honey. You just need something for the yeast to munch on. Any kind of sugar or milled starch will work nicely." CreationDate="2011-05-24T16:26:06.413" UserId="2001" />
  <row Id="18465" PostId="15010" Text="May be a bit more expensive, but definitely will have to try this one sometime. Thanks!" CreationDate="2011-05-24T16:41:58.650" UserId="6232" />
  <row Id="18466" PostId="8157" Text="Peeling is easier if you chop it in half before the peeling" CreationDate="2011-05-24T17:00:05.257" UserId="6238" />
  <row Id="18467" PostId="844" Text="Yes you can sharpen them. At their factory or using this: http://www.amazon.com/gp/product/B002R90N7W" CreationDate="2011-05-24T19:12:45.177" UserId="112" />
  <row Id="18468" PostId="14118" Text="@rumtscho : I've seen the phrase 'turn them out' used when using stiff (eg, metal) forms; I don't know the exact origins of the term, but I think if generally means turning the form over so the items fall out." CreationDate="2011-05-24T21:39:46.040" UserId="67" />
  <row Id="18469" PostId="4948" Text="+1 The latest issue of Cook's Illustrated (June 2011, I think) did a taste test where they found it's much better tasting after being peeled." CreationDate="2011-05-24T21:48:27.387" UserId="2158" />
  <row Id="18470" PostId="15003" Text="Most recipe books here say that 1tbsp = 20mL in the back somewhere, although you're probably right that it doesn't matter too much. I just find it weird that it's different here than everywhere else." CreationDate="2011-05-25T02:40:44.947" UserId="5833" />
  <row Id="18471" PostId="15006" Text="Yeah, so far that's what I've been doing. I'd just like to be able to have a nice 1tbsp measure that works for my local cookbooks." CreationDate="2011-05-25T02:41:56.100" UserId="5833" />
  <row Id="18472" PostId="15024" Text="&quot;The only caveat is that I am cooking it soon for guests who don't like salad of any kind (lettuce, cucumber etc).&quot; :)" CreationDate="2011-05-25T12:21:42.050" UserId="4194" />
  <row Id="18473" PostId="15023" Score="3" Text="Get better guests. The appropriate pairing is a cucumber salad." CreationDate="2011-05-25T14:10:31.597" UserId="1259" />
  <row Id="18474" PostId="15023" Text="Hehe. I would, but they're relatives. Short of joining a witness protection program I'm stuck with 'em :)" CreationDate="2011-05-25T14:29:26.347" UserId="4194" />
  <row Id="18475" PostId="15025" Text="I think they could manage slaw, it's lettuce/cucumber they don't like. I will be making the rice, I just need something veggie to balance it all. I might just do a quick stir fry of onions, peppers etc. The peanut sauce is relatively cool, just one chilli." CreationDate="2011-05-25T14:31:45.897" UserId="4194" />
  <row Id="18476" PostId="15023" Text="Well then, you're screwed. You want something cold and crisp. I'm drawing a total blank for ideas that aren't salad. Even a slaw is a salad..." CreationDate="2011-05-25T15:18:24.700" UserId="1259" />
  <row Id="18477" PostId="15023" Text="When I say salad I mean lettuce/leaves, cucumber and tomato. When I read 'cold and crisp' I immediately thought 'apple'. I wonder if an apple slaw might work... hmmmmm." CreationDate="2011-05-25T15:22:14.193" UserId="4194" />
  <row Id="18478" PostId="15032" Score="2" Text="I have used the same brand of icing sugar in both this icing and others that I have made (that do not have the weird plastic taste.) So I am not entirely sure that that is it, unless it is reacting weird with something else. And wouldn't superfine sugar leave a somewhat grainy texture?" CreationDate="2011-05-25T18:17:19.643" UserId="3058" />
  <row Id="18479" PostId="15037" Text="@Aaronut- Nice answer." CreationDate="2011-05-25T18:49:08.530" UserId="2001" />
  <row Id="18480" PostId="14537" Text="Good point, the question was more about the difference in buying [whatever] instead of grinding [whatever].  I guess that makes my question all the more open-ended." CreationDate="2011-05-25T18:52:54.037" UserId="6004" />
  <row Id="18481" PostId="15030" Score="1" Text="Interesting bit of history: That's the third official Wilton buttercream icing recipe I've seen. Growing up, my family had old Wilton shaped cake pans, which came with a booklet and an official recipe which contained butter. More recently, I saw a variant with shortening rather than butter, and expected &quot;health concerns&quot; caused the change. Now, the meringue powder is new. I don't know what causes the changes, but they always seem to make the icing taste worse. Great, stiff icing has been around for ages. Find a recipe you like, that you can decorate with, and ignore the &quot;our way&quot; crap." CreationDate="2011-05-25T18:59:42.583" UserId="295" />
  <row Id="18482" PostId="15032" Text="@ashley, I always use castor sugar. I dissolve it in the egg (whole egg, so I am beating it to ribbon stage) and there is nothing in the texture to worry about. If you leave the meringue out, dissolve the sugar in the milk they prescribe.," CreationDate="2011-05-25T19:06:09.383" UserId="4638" />
  <row Id="18483" PostId="15037" Text="+1: A thousand times this." CreationDate="2011-05-25T19:23:15.310" UserId="218" />
  <row Id="18484" PostId="15017" Text="I can tell from my own experience that these can be **huge** and very tasty :-)" CreationDate="2011-05-25T19:33:48.577" UserId="512" />
  <row Id="18486" PostId="15046" Text="Continuing to bake the bread is how pumpernickel is traditionally made, and what gives it its characteristic dark color." CreationDate="2011-05-25T20:49:59.103" UserId="4489" />
  <row Id="18487" PostId="15049" Score="4" Text="I suspect that you need to use marshmallow creme rather than puffed, solid marshmallows. However, I haven't tried this, so I'll leave the answering to someone who has." CreationDate="2011-05-25T21:00:58.703" UserId="405" />
  <row Id="18489" PostId="15051" Text="Hi Sarah, thanks for visiting! Unfortunately recipe requests are off-topic here due to their open-endedness, and you'll get better/faster results with a [recipe search engine](http://allrecipes.com/Search/Recipes.aspx?WithTerm=dill) (the dill butter, dill gazpacho, and dill potatoes all look promising, and that's just page 1). If you have a question about a specific recipe, please do feel free to ask that." CreationDate="2011-05-25T23:29:13.983" UserId="41" />
  <row Id="18490" PostId="15054" Text="Can you explain what you mean by unpalatable?" CreationDate="2011-05-25T23:45:50.917" UserId="41" />
  <row Id="18491" PostId="15054" Text="Great question. As an example, I was served a pre-brined turkey on Easter, and the texture was almost like that of a cured meat, like ham or corned beef. The bird was almost completely devoid of any turkey flavor, and had to be drowned in gravy." CreationDate="2011-05-25T23:54:03.617" UserId="4489" />
  <row Id="18492" PostId="15051" Text="Get some catfish (or other mild white fish) fillets, and cook them in wine, lemon, and a truckload of dill. I've killed whole dill plants making that, and it's yummy." CreationDate="2011-05-26T01:30:33.513" UserId="218" />
  <row Id="18493" PostId="15057" Text="Kashering isn't the same thing as brining. There's no liquid involved, just salt." CreationDate="2011-05-26T01:35:12.087" UserId="41" />
  <row Id="18494" PostId="15057" Text="@aaronut: Eh. Salt, wash, salt, wash. It's briny *enough*." CreationDate="2011-05-26T01:41:03.990" UserId="218" />
  <row Id="18495" PostId="15057" Score="1" Text="Well, it's salty, yeah; generally kashering removes moisture though, compared to brining which introduces more." CreationDate="2011-05-26T01:59:40.860" UserId="41" />
  <row Id="18496" PostId="15036" Score="1" Text="Smoother, spongier, moister, and also less dense. A big 2-3 incher, without bread crumbs, can cook up dense and tough enough that it'll resist cutting with a fork." CreationDate="2011-05-26T02:41:59.873" UserId="5455" />
  <row Id="18497" PostId="15030" Text="They claim that without the meringue powder the icing won't crust as easily, but I don't know how true or not that is." CreationDate="2011-05-26T03:35:41.097" UserId="3058" />
  <row Id="18498" PostId="15037" Text="Oh, this is awesomely helpful. I was using real, pure vanilla flavouring, but kept their butter flavouring (as the instructor told me it would make the shortening taste like butter.) I doubted it was actually anything tasty, though, as it smelled like chemicals. Now I know better. :)" CreationDate="2011-05-26T03:37:48.770" UserId="3058" />
  <row Id="18499" PostId="15039" Text="I am amused that they have that other recipe! The one I posted is the one in the course book, and the one that was insisted upon. I ended up giving a lot of the cake and such away when I used it because I hated the taste. Some people didn't mind it, but I am generally of the idea that if I am going to bake something, I want ALL of it to taste awesome." CreationDate="2011-05-26T03:39:43.997" UserId="3058" />
  <row Id="18500" PostId="15040" Text="Hmmm, some really delicious sounding idea. I especially like your vinegary salad one. It's not so much that I want to get away from potatoes, it's more just I don't want to do the standard steak and chips type of thing. But the other mashed roots also sounds really interesting. I will have to give it a try. The apples, walnuts and blue cheese salad also sounds very tasty." CreationDate="2011-05-26T07:53:32.300" UserId="6012" />
  <row Id="18501" PostId="15027" Text="Hmmm, somehow I've overlooked spinach. Think that would go nicely. Nice suggestions." CreationDate="2011-05-26T07:54:04.093" UserId="6012" />
  <row Id="18502" PostId="15047" Text="There's an excellent recipe for roasting shoulder for pulled pork at http://homesicktexan.blogspot.com/2010/05/texas-pulled-pork-oven-recipe.html , if you're interested." CreationDate="2011-05-26T08:28:48.393" UserId="4194" />
  <row Id="18503" PostId="15037" Text="Your suggestions might work fine for just spreading frosting on a cake, or even piping, but if you're going to be trying to make flowers, getting the right stiffness is *very* important.  If it is too soft, it'll kinda balloon out as it leaves the tip of the bag, which will make your nice, delicate flowers look like play doh blobs" CreationDate="2011-05-26T08:46:19.977" UserId="67" />
  <row Id="18504" PostId="15057" Text="And yet, the Empire (Kosher brand in US) chickens are usually much better than factory-injected competitors. I suspect that although there is some moisture lost in the process, the salt helps the birds retain water during cooking." CreationDate="2011-05-26T09:54:55.340" UserId="4489" />
  <row Id="18505" PostId="15063" Text="That's what I said ;)" CreationDate="2011-05-26T11:05:41.873" UserId="4194" />
  <row Id="18506" PostId="15063" Text="@ElendilTheTall When I started typing, you hadn't said it yet. I must have missed the &quot;new answer posted&quot;. But yes, it is practically the same." CreationDate="2011-05-26T11:10:09.190" UserId="4638" />
  <row Id="18507" PostId="15037" Score="1" Text="@Joe: I'm well aware of that, which is why I put in the paragraph about gelatin at the end.  The only reason the original recipe works so well is because it's basically nothing but shortening softened up with a tiny bit of liquid. If you're going to make tasteless buttercream then you might as well just bite the bullet and go with gum paste, which probably tastes *better* anyway. But it's trivially easy to stiffen any kind of cream preparation (including buttercream) with gelatin, up to the point where you can't even get it out of the bag." CreationDate="2011-05-26T11:21:41.673" UserId="41" />
  <row Id="18508" PostId="15063" Text="I'll forgive you :) Yours is better laid out anyhoo." CreationDate="2011-05-26T11:25:02.423" UserId="4194" />
  <row Id="18509" PostId="15057" Text="@Ray: I haven't tried non-kosher factory-brined birds, but if what you're saying is true then it sounds like the injection method is precisely the problem, since kashering involves little more than dumping a lot of kosher salt on the surface and waiting for it to draw out the surface blood and other moisture." CreationDate="2011-05-26T11:26:54.530" UserId="41" />
  <row Id="18510" PostId="15041" Text="@Sobachatina, this is not a site which focuses on authentic recipes, it focuses on recipes adapted for bread baking machines (including breads, cakes, etc.) I would rather use something else." CreationDate="2011-05-26T11:43:46.147" UserId="4638" />
  <row Id="18511" PostId="9473" Text="nothing you can do. Either you pickle it until all the garlic flavour and water have been removed from the garlic and it's all acid, or you bake it so hard and long it's charred to a cinder." CreationDate="2011-05-26T12:23:18.127" UserId="5770" />
  <row Id="18513" PostId="15018" Text="and is usually pork, not veal." CreationDate="2011-05-26T12:32:50.540" UserId="5770" />
  <row Id="18514" PostId="15069" Text="Yes, those are on the controversial list as well." CreationDate="2011-05-26T12:43:49.963" UserId="4489" />
  <row Id="18515" PostId="15066" Text="Thank you Sobachatina, this is interesting :)" CreationDate="2011-05-26T12:50:05.943" UserId="2885" />
  <row Id="18516" PostId="15063" Text="Thank you rumtscho for the detailed steps and the video." CreationDate="2011-05-26T12:50:27.347" UserId="2885" />
  <row Id="18517" PostId="15057" Text="Re: dryness due to salting: It depends on how long the salt is left on the surface of the meat.  At first, the salt will adsorb moisture which, if washed too early, will be lost.  If left long enough, though, the moisture (along with some of the salt) will absorb back into the meat." CreationDate="2011-05-26T12:58:03.300" UserId="5600" />
  <row Id="18518" PostId="15067" Text="It is worth noting that the inspector isn't forcing the OP to stop making or eating the product- just to stop *selling* it. Your meteorite example doesn't work because he's putting not himself but his customers at risk. The level of risk is immaterial." CreationDate="2011-05-26T14:51:58.303" UserId="2001" />
  <row Id="18519" PostId="15067" Text="The situation is the same for dairy farmers. There is an increased risk so they can't sell it. Around here they get around that by having dairy &quot;coops&quot; where you basically buy an interest in a cow. The idea is then you are not just a consumer and have taken upon yourself the risk." CreationDate="2011-05-26T14:52:52.267" UserId="2001" />
  <row Id="18520" PostId="9473" Text="@jwenting- that is a pessimistic view. 250F is hardly &quot;charred to a cinder&quot;." CreationDate="2011-05-26T14:54:58.553" UserId="2001" />
  <row Id="18521" PostId="15056" Score="1" Text="I've both put marshmallows in my brownies (results in big puffy pieces of popped carmelized sugar) and attempted to sprinkle them on top and broil.  With the latter attempt you have to be really careful not to overcook them and turn them into a nasty burnt mess." CreationDate="2011-05-26T15:01:39.573" UserId="1816" />
  <row Id="18522" PostId="15068" Text="At our grocery store, berries are refrigerated." CreationDate="2011-05-26T15:03:07.817" UserId="1259" />
  <row Id="18523" PostId="14992" Text="Egg yolks are powerful emulsifiers, which probably plays into the recipe as well, especially for industrially produced cookies." CreationDate="2011-05-26T15:04:53.210" UserId="4468" />
  <row Id="18524" PostId="15056" Text="@justkt: I believe it." CreationDate="2011-05-26T15:22:46.230" UserId="218" />
  <row Id="18525" PostId="15037" Text="@Aaronut: When you say gelatin, I am assuming you mean the unflavoured packets that you mix with water? I want to make sure that when I try this, I get the right thing, and I have never used gelatin (other than making flavoured jello!)" CreationDate="2011-05-26T15:24:30.440" UserId="3058" />
  <row Id="18526" PostId="15060" Text="We keep all raw nuts in the freezer now. Discovering that my container of pecans is rancid is too heartbreaking to bear." CreationDate="2011-05-26T15:25:46.103" UserId="2001" />
  <row Id="18527" PostId="15062" Text="+1 for the pun." CreationDate="2011-05-26T15:27:18.880" UserId="2001" />
  <row Id="18528" PostId="14973" Text="@Ray: Letting the chicken dry uncovered in the fridge for a bit (after brining) will help with the skin." CreationDate="2011-05-26T15:31:47.773" UserId="160" />
  <row Id="18529" PostId="15066" Text="yep - i used to use the shell-to-shell method, but now i do like my grandmother, and just use my hands. it works so much better." CreationDate="2011-05-26T15:33:53.667" UserId="1415" />
  <row Id="18530" PostId="15066" Text="Yes, I do this too." CreationDate="2011-05-26T15:41:48.867" UserId="1393" />
  <row Id="18531" PostId="15046" Score="3" Text="Excellent answer. There is a long discussion of precisely this topic in volume 1 of Modernist Cuisine (http://amzn.to/m1b6lX), by the way. You've summarized it very nicely - in essence there are 3 zones - the evaporation zone (crust), the boiling zone (a thin layer right under the crust) and the conduction zone (the whole remaining interior, at roughly the same temp once it reaches equilibrium)." CreationDate="2011-05-26T15:45:44.203" UserId="1393" />
  <row Id="18532" PostId="15066" Text="So you just squeeze the egg in one hand (thereby breaking the shell) and let the white drip out? Or you crack it open as you would if separating it the way rumtscho and ElendilTheTall described (on the edge of a bowl, say), and then drop it into your hand? Or what?" CreationDate="2011-05-26T16:36:49.827" UserId="5983" />
  <row Id="18533" PostId="15066" Text="@msh210- It's faster, of course, if you can crack it with one hand. If you can't do that then crack the egg as you would normally but hold it vertically when you open the shell so the egg stays in half the shell. Then tip it into your hand." CreationDate="2011-05-26T16:41:52.203" UserId="2001" />
  <row Id="18534" PostId="15062" Text=":) I actually only realised I'd said shell out afterwards :)" CreationDate="2011-05-26T16:48:31.540" UserId="4194" />
  <row Id="18535" PostId="15060" Text="Another +1. We routinely get cashews, peanuts, walnuts, almonds, and pistachios (as well as sunflower and pumpkin seeds), and keep them all in the freezer. I've never noticed any of them going off, although they rarely last more than a couple of months before getting used." CreationDate="2011-05-26T16:52:30.703" UserId="85" />
  <row Id="18536" PostId="15037" Text="@Aaronut : gelatin sets as it cools, which is going to have much different characteristics as you're working with a flower nail.  You don't just want to stiffen the icing, you want a specific stiffness (and you generally mix a stiff batch, then pull some to loosen up, as you often need multiple consistencies to work with).  And you want it to crust up a little as you're working it for some techniques, and I really don't think you're going to be able to pull that off with gelatin.  And gum paste is a completely different style of flower making, which has no basis on what's being asked here." CreationDate="2011-05-26T17:11:32.327" UserId="67" />
  <row Id="18538" PostId="15042" Text="Color isn't a very good indicator, 165 is sometimes still slightly pink, especially around bone. Best to use a thermometer. And, also, the line isn't really that fine; after ~15s at 160°F, the Salmonella is dead. Figure you really have to hit a window of between 160–170°F." CreationDate="2011-05-26T17:48:38.610" UserId="160" />
  <row Id="18539" PostId="15077" Text="In what you describe, I would expect the stew juice to exist as visible oil droplets swimming in a watery phase, and the top layer of the gelled stew juice to contain all the oil droplets/be almost pure oil. Is it what happened, or is the liquid layer the same as the juice was before? Was the stew emulsified in any way?" CreationDate="2011-05-26T17:57:08.613" UserId="4638" />
  <row Id="18540" PostId="15077" Text="Yes, the oil droplets are visible. I don't know if the top is pure oil. The stew was not emulsified in any way. Just a shake of the pan to dissolve the gelatin." CreationDate="2011-05-26T18:04:21.810" UserId="641" />
  <row Id="18541" PostId="15018" Score="1" Text="@jwenting, real Wiener Schnitzel is veal. I can imagine somebody making it from pork, but nobody in a German speaking country will accept that as a true Wiener Schnitzel. On the other hand, the use of French fries instead of potatoes is common, and nobody takes an offense." CreationDate="2011-05-26T18:42:33.537" UserId="4638" />
  <row Id="18542" PostId="15080" Text="Xanthan doesn't really gel, it just thickens, and is *sort of* an emulsifier.  But if you're trying to gel an unstable emulsion that's heavy on fat, glycerin is probably the best choice, with lecithin being a distant second; emulsify with some glycerin flakes and you should have no trouble getting a uniform gel." CreationDate="2011-05-26T19:03:09.287" UserId="41" />
  <row Id="18543" PostId="15037" Text="@Joe: I honestly cannot understand your objections. Butter and shortening also stiffen as they cool but so what? Yes, you want a specific stiffness, which you achieve with a specific ratio of gelatin. If it gets too stiff (which won't happen with the correct ratio), you apply a little heat and move on. I'm not a cake decorator but I've made several gels of the exact consistency you're talking about. If gelatin is too finicky or not stiff enough then use agar. It might take a few tries playing with the ratio to get it right, but controlling viscosity is *not* a difficult problem nowadays." CreationDate="2011-05-26T19:10:05.177" UserId="41" />
  <row Id="18544" PostId="15037" Text="@Ashley: Definitely the unflavoured, powdered, Knox-type gelatin; you don't want a Jell-O flavoured icing. If you've never used gelatin before then I would start experimenting with a small amount, just to get a feel for how it behaves." CreationDate="2011-05-26T19:12:22.927" UserId="41" />
  <row Id="18546" PostId="15067" Score="1" Text="This isn't an answer, it's an off-topic rant. As the top answer says, raw garlic in oil *isn't* safe, *especially* at room temperature, and this is a *very* well-known fact. Furthermore it's entirely possible to prepare it in a way that *isn't* dangerous. This isn't a &quot;misplaced fear&quot;, it's not hearsay and rumours, it's a well-known, well-documented food safety risk." CreationDate="2011-05-26T19:31:38.767" UserId="41" />
  <row Id="18547" PostId="15075" Score="2" Text="I don't know a good substitution but tomatillos are often cooked when they are used. Therefore, canned tomatillos work reasonably well and can be purchased online like everything else. http://www.amazon.com/Embasa-Whole-Tomatillos-12-oz/dp/B0000GG242/ref=sr_1_5?ie=UTF8&amp;qid=1306441965&amp;sr=8-5" CreationDate="2011-05-26T20:35:53.217" UserId="2001" />
  <row Id="18548" PostId="15080" Text="I don't have glycerin nor xanthan... but thanks for the explanation, I'll try emulsifying. And if I get my hands on glycerin... dynamite!" CreationDate="2011-05-26T20:38:34.970" UserId="641" />
  <row Id="18549" PostId="15080" Text="I meant that you emulsify by adding an actual emulsifier, li&#xA;ke lecithin or glycerin. Mechanical methods won't work in a home kitchen. I'm not even sure that there are industrial devices capable of achieving a lasting rmulsion by purely mechanical methods." CreationDate="2011-05-26T21:04:38.397" UserId="4638" />
  <row Id="18550" PostId="15080" Text="But it is possible that the nearest pharmacy sells food grade glycerin, so you should be able to test the emulsion easily." CreationDate="2011-05-26T21:06:38.007" UserId="4638" />
  <row Id="18551" PostId="15074" Text="I think you misunderstood my question. I'm trying to find something to for the reader to use, not just me" CreationDate="2011-05-26T21:39:44.210" UserId="6252" />
  <row Id="18552" PostId="15018" Text="I think jwentig meant that Jaeger Schnitzel is more often pork than veal, which I'd agree with." CreationDate="2011-05-26T21:55:08.510" UserId="4489" />
  <row Id="18553" PostId="15082" Text="My eggs are too fresh for this approach. The whites are thick enough that they will not flow through any hole smaller than a nickel." CreationDate="2011-05-26T23:26:48.890" UserId="2001" />
  <row Id="18554" PostId="15089" Text="+1 - I was going to recommend the most unripe, fleshy tomatoes you can find. The have the tartness you're looking for and because they haven't had time to develop much seeds, they'll hold up to cooking." CreationDate="2011-05-26T23:46:20.957" UserId="5431" />
  <row Id="18555" PostId="15091" Text="Related: http://cooking.stackexchange.com/q/880/2001" CreationDate="2011-05-27T01:04:43.523" UserId="2001" />
  <row Id="18556" PostId="15082" Text="You need to punch 2 holes, small one at the bottom, bigger one at the top. It works just like the egg separator tools :)" CreationDate="2011-05-27T02:16:08.977" UserId="6286" />
  <row Id="18557" PostId="15093" Text="+1 for Elevating Alton to Oracle..." CreationDate="2011-05-27T02:25:08.853" UserId="6279" />
  <row Id="18558" PostId="15063" Text="I prefer to crack the egg into my hand with the fingers loosely open. The whites slide through, leaving a lovely golden orb in the palm of my hand." CreationDate="2011-05-27T02:59:15.707" UserId="4777" />
  <row Id="18559" PostId="11528" Text="Toronto Portugese churrasqueira chicken seems to be routinely roasted until the outer extremities are blackened sticks, yet this cooking method is apparently very popular. Why else would they continue to sell this affront to chicken lovers everywhere?" CreationDate="2011-05-27T03:08:32.547" UserId="4777" />
  <row Id="18560" PostId="15090" Score="2" Text="Though of course English food is only part of British food..." CreationDate="2011-05-27T10:53:00.753" UserId="4194" />
  <row Id="18561" PostId="15094" Score="1" Text="How can you tell it's a dessert if it's savory? Just because it is the dish served last?" CreationDate="2011-05-27T13:48:29.197" UserId="2001" />
  <row Id="18562" PostId="15099" Score="3" Text="As a genuine Yorkshireman, I can assure you that Yorkshire pudding is traditionally a STARTER - the idea being to &quot;fill up&quot; the guests with something cheap, before passing on to the meat course! And it is not deep fried, or bread - it is made in the oven. I don't think chocolate bacon is very traditional, although it might have been invented by an Englishman ..." CreationDate="2011-05-27T14:13:47.263" UserId="5885" />
  <row Id="18563" PostId="15101" Text="possible duplicate of [How long will uncooked chicken keep in the fridge?](http://cooking.stackexchange.com/questions/9642/how-long-will-uncooked-chicken-keep-in-the-fridge)" CreationDate="2011-05-27T16:39:11.643" UserId="2001" />
  <row Id="18564" PostId="15102" Text="Very well, thanks!" CreationDate="2011-05-27T17:02:01.440" UserId="6291" />
  <row Id="18565" PostId="15103" Text="I'd be put off by this too, although in fairness, if it's just one or two errors then it's still possible that *most* of the recipes were tested. (In a book like JC with thousands of recipes, I'd be shocked if there *weren't* any errors!)" CreationDate="2011-05-27T17:46:52.007" UserId="41" />
  <row Id="18566" PostId="15103" Text="Agreed. That's why I don't just give up on books outright when I find editorial issues. But it does give me pause." CreationDate="2011-05-27T18:00:20.963" UserId="3348" />
  <row Id="18567" PostId="15105" Text="Lovely photo but it's not entirely clear to me how this is answering the question?" CreationDate="2011-05-27T18:12:43.810" UserId="41" />
  <row Id="18568" PostId="15106" Score="1" Text="Obviously I agreed with your conclusions in this case but, on safety: 1- toxins produced by bacteria won't be broken down by boiling and 2- active toxin producing bacteria aren't always detectable by sight or smell." CreationDate="2011-05-27T18:55:08.363" UserId="2001" />
  <row Id="18569" PostId="15101" Text="Do you have any idea how fresh the chicken was? Expiring date or something?" CreationDate="2011-05-27T19:25:53.977" UserId="4580" />
  <row Id="18570" PostId="15102" Score="4" Text="Don't forget that you can freeze a carcass too, which keeps until it starts to lose its moisture (4-6 months).  I often wait until I have a few carcasses, extra veg, and an afternoon off to make my stocks." CreationDate="2011-05-27T20:27:33.247" UserId="201" />
  <row Id="18571" PostId="15099" Text="We have English Yorkshire pudding as a after the main meal snack to fill up those whom are still hungry. So English origin, but antipodean usage. Why the -1?" CreationDate="2011-05-27T21:57:29.893" UserId="3203" />
  <row Id="18572" PostId="15105" Text="The implied answer is &quot;keep on feeding it, use the discard to make a loaf, and track progress. It may just take more time.&quot;  Upon rereading the question, I agree that this isn't much of an answer. Oops. :/" CreationDate="2011-05-27T22:01:27.840" UserId="1434" />
  <row Id="18573" PostId="15105" Text="Hey, if you post another picture every week, we'll eventually be able to judge whether or not this answer is any good..." CreationDate="2011-05-27T22:46:35.620" UserId="86" />
  <row Id="18574" PostId="15077" Text="Update: I whisked (by hand) the gelatin - escalivada juice mix and it turned out just fine. Thanks." CreationDate="2011-05-28T00:03:31.183" UserId="641" />
  <row Id="18575" PostId="15099" Text="-1 Wasn't me! Antipodean practice must be accepted because usage can be inverted down under, but why not go for upside down cake?!" CreationDate="2011-05-28T02:44:25.427" UserId="5885" />
  <row Id="18576" PostId="15100" Score="2" Text="In France the cheese comes before the sweet, so that the red wine from the main course is used up! Sweet then cheese is an English excuse to open another bottle!  Thanks for the China info." CreationDate="2011-05-28T02:47:21.867" UserId="5885" />
  <row Id="18577" PostId="15104" Text="I was told at school that garum was made similarly to Worcester Sauce - another way to ferment anchovies - but please remember I'm looking for a tradition. Marmite has been the subject of much controversy in Denmark this week - http://www.euronews.net/2011/05/27/danish-marmite-ban-the-plot-thickens/" CreationDate="2011-05-28T02:51:16.777" UserId="5885" />
  <row Id="18578" PostId="15094" Text="Because I have a Hungarian cookbook somewhere that calls it that - the book which has the interesting savoury dessert recipes. Does such a dish have another name in Hungary?" CreationDate="2011-05-28T02:59:36.923" UserId="5885" />
  <row Id="18579" PostId="15099" Text="@klypos It gets worse, I have seen people fill the pud's with left over gravy" CreationDate="2011-05-28T05:18:38.520" UserId="3203" />
  <row Id="18580" PostId="5382" Text="Many prime beef exporters use ES (electrical stimulation) directly after killing to change the 'rigor mortis' process and keep the meat tender. Typically 90 seconds of 1 KV 100 Hz sine wave, with the meat chilled to 10°C" CreationDate="2011-05-28T05:26:21.293" UserId="3203" />
  <row Id="18581" PostId="2574" Text="Also notice that the pasta will only absorb so much salt. This is nice because it means you can never add too much. Any remaining salt will go out with the water." CreationDate="2011-05-29T00:46:52.343" UserId="6305" />
  <row Id="18582" PostId="8274" Text="Am I missing something? Is this assuming we don't have blenders?! There's your easy solution. :)" CreationDate="2011-05-29T04:07:35.360" UserId="6311" />
  <row Id="18583" PostId="15112" Text="That sounds fair enough. I just hoped some trademark would provide decent fish." CreationDate="2011-05-29T08:00:13.867" UserId="641" />
  <row Id="18584" PostId="15116" Text="Isn't this the same as http://cooking.stackexchange.com/questions/12382/storing-baking-soda ?" CreationDate="2011-05-29T09:45:34.510" UserId="4580" />
  <row Id="18585" PostId="15116" Text="1. This is still a duplicate. 2. There is no way the bitterness is due to improper storage. The only possible problem is the soda getting wet and clumping, then it is harder to dissolve in a batter. But an off taste is impossible. If your banana bread tastes soda-like, try reducing the amount of soda you use." CreationDate="2011-05-29T12:27:43.620" UserId="4638" />
  <row Id="18586" PostId="15112" Score="1" Text="&quot;A lower price indicates lower quality&quot; I'd say it's *correlated*. Going into a grocery store with the attitude that spending more money gets you better food can sometimes just lead to wasting money." CreationDate="2011-05-29T12:50:37.913" UserId="1672" />
  <row Id="18587" PostId="15119" Text="Can you specify the order of the layers if you make lasagne?" CreationDate="2011-05-29T16:47:04.587" UserId="4580" />
  <row Id="18588" PostId="15119" Text="Last night it was Pasta, Mozzerella, Cheddar, Meat Sauce, Ricotta, Repeat All, Pasta on top." CreationDate="2011-05-29T16:54:58.410" UserId="6279" />
  <row Id="18589" PostId="15120" Text="Thanks for the very complete answer. I'm still confused though. If I cook the garlic for a few minutes (as is recommended in recipes like [this one](http://www.foodnetwork.com/recipes/emeril-lagasse/garlic-infused-oil-and-dipping-sauce-recipe/index.html)), then remove the garlic, won't the oil be delicious, and won't all of the undead botulism be removed? I assume storing oil at room temperature with nothing in it is fine, right (everybody does this)?" CreationDate="2011-05-29T18:16:35.910" UserId="6307" />
  <row Id="18590" PostId="15112" Text="&quot;a lower price indicates lower quality&quot; is the wrong approach.  Supermarket prices are generally correlated to the strength of the brand and not necessarily the strength of the product." CreationDate="2011-05-29T18:19:14.080" UserId="1434" />
  <row Id="18591" PostId="15120" Score="2" Text="@mlissner: Why do you think that the bacteria and spores are permanently attached to the garlic?  It doesn't work that way - bacteria are mobile. Note the obvious warnings posted in Emeril's recipe: **Use within 24 hours, or store in a sterilized container in the refrigerator for up to 1 week.** A quick fry will probably kill off most of the bacteria and make it safe for immediate consumption but it is *not* safe for long-term storage; for that you need to use one of the approaches above." CreationDate="2011-05-29T19:16:56.483" UserId="41" />
  <row Id="18592" PostId="15112" Score="1" Text="While certainly not true for everything, I think that price-to-quality correlation is strong for fish.  Copper river salmon comes to mind, this time of year particularly." CreationDate="2011-05-29T20:20:57.237" UserId="1685" />
  <row Id="18593" PostId="3142" Text="This question's being temporarily grandfathered as it was created before we had the [culinary uses guidelines](http://meta.cooking.stackexchange.com/q/740/41) - however, it does not currently meet any of those criteria and may be closed at some point in the future. (Fair warning to anyone who might want to ask a similar question!)" CreationDate="2011-05-29T20:28:16.677" UserId="41" />
  <row Id="18595" PostId="15124" Text="I'll start looking at the species from now on." CreationDate="2011-05-29T21:59:02.443" UserId="641" />
  <row Id="18596" PostId="15127" Text="I doubt it - it seemed sticky and inconsistent, not like it was an integral part. Hmm..." CreationDate="2011-05-29T23:20:10.883" UserId="6317" />
  <row Id="18597" PostId="15119" Text="Bet your meat sauce is on the damp side. If you want the layers, the whole dish needs to be drier, so it'll hold up." CreationDate="2011-05-30T01:03:40.207" UserId="218" />
  <row Id="18598" PostId="15119" Text="actually I tighten up pretty well, though maybe it does need to be thicker. Thanks for the input." CreationDate="2011-05-30T01:13:11.783" UserId="6279" />
  <row Id="18599" PostId="15121" Text="thanks for these pointers!" CreationDate="2011-05-30T01:16:17.963" UserId="6279" />
  <row Id="18600" PostId="15130" Text="Were both of Alton's recipes too bland and too loose? Can you provide links to them?" CreationDate="2011-05-30T01:33:35.720" UserId="1672" />
  <row Id="18601" PostId="15122" Text="Agree, something is wrong. It should sticky enough to need a little flour when rolling out, but it sounds like you've got something much stickier on your hands. Presumably either the recipe is bad or you made some mistake in your measurements." CreationDate="2011-05-30T02:05:37.650" UserId="1393" />
  <row Id="18602" PostId="15130" Text="I want to be clear that I expect there was something **I** did that made the recipes fail.... &#xA;Alton's Dropped Dumplings are here: http://www.foodnetwork.com/recipes/alton-brown/chicken-and-dropped-dumplings-recipe/index.html&#xA;&#xA;And his rolled dumplings are http://www.foodnetwork.com/recipes/alton-brown/chicken-and-rolled-dumplings-recipe/index.html" CreationDate="2011-05-30T02:19:02.037" UserId="6279" />
  <row Id="18603" PostId="15130" Score="1" Text="America's Test Kitchen did a show on this. Their recipe is involved, but easy to follow and very tasty." CreationDate="2011-05-30T04:43:07.027" UserId="1670" />
  <row Id="18604" PostId="15117" Text="that's indeed what's mentioned on the pack (put in damp/wet towel and in the lowest shelf in the fridge). At least for the white ones!" CreationDate="2011-05-30T06:34:22.830" UserId="3721" />
  <row Id="18605" PostId="15114" Text="white or green aspargus?" CreationDate="2011-05-30T06:34:58.710" UserId="3721" />
  <row Id="18606" PostId="15117" Text="You can also apply this for the green ones ;-)" CreationDate="2011-05-30T07:48:54.573" UserId="4580" />
  <row Id="18607" PostId="15121" Text="No problem. FYI, I bake the lasagne with a foil lid for 40 minutes, then take the foil off for the final 20 so the cheese can crisp and turn golden." CreationDate="2011-05-30T08:01:27.283" UserId="4194" />
  <row Id="18608" PostId="15127" Score="1" Text="It could be an apricot glaze: apricot conserve/jam watered down and brushed on top. That gives a slightly tangy, sweet finish." CreationDate="2011-05-30T08:02:28.703" UserId="4194" />
  <row Id="18609" PostId="15119" Score="1" Text="[this answer](http://cooking.stackexchange.com/questions/9158/ingredients-or-techniques-to-a-more-solid-lasagna) has some good pointers.  for me, letting the lasagne 'rest' really helps with solidifying and helps maintain the effect you want when you slice into it." CreationDate="2011-05-30T08:03:56.303" UserId="210" />
  <row Id="18610" PostId="15134" Text="+1 for flour - it varies by brand and even batch." CreationDate="2011-05-30T08:47:39.540" UserId="4194" />
  <row Id="18612" PostId="15097" Score="1" Text="Thank you for the info on &quot;citrusy&quot;. I found out that meanwhile I can order canned ones on the Internet, but I'll probably need the knowledge when I am visiting my family." CreationDate="2011-05-30T11:19:21.863" UserId="4638" />
  <row Id="18613" PostId="15075" Text="@sobachatina Thank you, I hadn't thought of looking on Amazon for food, ours only got the department a year ago or so. They actually had it, I am expecting my package now." CreationDate="2011-05-30T11:20:55.840" UserId="4638" />
  <row Id="18614" PostId="15131" Text="agave nectar? honey? just plain syrup indeed!" CreationDate="2011-05-30T11:21:56.860" UserId="3721" />
  <row Id="18615" PostId="15127" Text="It really isn't a usual topping :)" CreationDate="2011-05-30T16:08:25.707" UserId="4580" />
  <row Id="18616" PostId="15120" Text="my theory is that removing the garlic removes the source of the botulism, and that anything that was cooked in the oil ought to be dead. If that's true, then it seems like removing the garlic would do the trick. I'm not trying to be contradictory - I really don't understand why that wouldn't work." CreationDate="2011-05-30T18:01:20.510" UserId="6307" />
  <row Id="18617" PostId="15114" Text="I'm asking specifically about green, but would be interested in hearing if there's a different method for white, too." CreationDate="2011-05-30T18:57:13.413" UserId="1685" />
  <row Id="18618" PostId="15112" Text="@lukecyca: Really, it's correlated to several things (brand names, actual cost of the product, consumer demand...), with the strength of each correlation depending on product. For something like fish, the actual cost is then going to be correlated with quality, because it's more expensive to get good fish, and freeze it well while it's still really fresh. In any case, I think the important point here is to just do your best to look at what's available and figure out how good it is, regardless of price." CreationDate="2011-05-30T19:58:02.680" UserId="1672" />
  <row Id="18619" PostId="15106" Text="Thanks for the clarification. This is something I would like to learn more about. Through unrefrigerated human history how did people judge meat safety? What drying/preserving/fermenting practices reliably make old meat safe to eat? What are the adaptations that allow other (ie nonhuman) carnivores to safely eat uncooked unrefrigerated meat?" CreationDate="2011-05-30T23:27:09.710" UserId="4428" />
  <row Id="18620" PostId="15120" Text="@mlissner: If you shake somebody's hand, then rub your eyes, and then find out that they had a bacterial infection, do you think that washing your hands afterward and keeping away from that person is going to keep you safe?  The damage is already done. Bacteria spread extremely quickly on contact, and you really only need a few bacteria or spores to end up in the oil for it to be dangerous.  There's a very good reason why **none** of the recipes or canning guides say that this is OK." CreationDate="2011-05-31T00:08:06.000" UserId="41" />
  <row Id="18622" PostId="15148" Score="1" Text="Thanks, it took quite a while, over an hour at 350 plus a  microwave kicker at the end. :)" CreationDate="2011-05-31T02:22:22.653" UserId="6329" />
  <row Id="18623" PostId="15037" Text="@Aaronut : I don't know how much work you've done with icing ... but the various Wilton recipies don't just set up all at once, they crust up first, while the inside is still a little soft.  This allows a few interesting tricks -- once it's crusted up, you can place a sheet of wax paper on it, and work out any spatula marks.  For flowers, if you move 'em at the right time, they'll hold their shape, but can be reformed slightly without the colors running." CreationDate="2011-05-31T02:29:57.040" UserId="67" />
  <row Id="18624" PostId="15147" Text="Exact time is going to depend on the type of container and the shape/size of the lasagna (eg, if it's 2&quot; thick in a thin metal pan vs. 4&quot; thick in stoneware)." CreationDate="2011-05-31T02:34:15.510" UserId="67" />
  <row Id="18625" PostId="15121" Text="How thick do you make your white sauce?  I've never had a problem with it in the middle, but I make it quite thick for the lasagne (but thinner as a sauce on the side), and let the lasagne rest for at least 30-45 min after baking so it sets back up again." CreationDate="2011-05-31T02:40:35.887" UserId="67" />
  <row Id="18626" PostId="5853" Text="I was reminded of this silly little question today, when I discovered: Don't bake cookies on an insulated cookie sheet on top of a pizza stone. (I had left the stone in the oven and forgotten to take it out, it basically lives on the bottom rack of my oven.) The cookies in the middle are significantly underdone, I suppose the stone sucks heat out of them--or maybe shunts heat to the perimeter? Not sure which." CreationDate="2011-05-31T03:02:19.920" UserId="1601" />
  <row Id="18627" PostId="15037" Text="@Joe: Yes, those are good points, although not directly the subject of the question (which was just about general stiffness).  It's actually the sugar that makes it crust; if that's really important then you don't need meringue powder, just a whole lot of sugar. [Here's one such recipe](http://www.wilton.com/forums/messageview.cfm?catid=7&amp;threadid=132579&amp;STARTPAGE=1&amp;FTVAR_MSGDBTABLE=). For my money, Italian meringue buttercreams are pretty easy to smooth out with a spatula, and as for molding, I agree that it would be a problem with a 100% butter recipe, but not with 50% shortening." CreationDate="2011-05-31T03:07:45.427" UserId="41" />
  <row Id="18628" PostId="15121" Text="Quite thick. I just feel it gets lost when you put it in the middle. As long as you don't put the cheese in the middle though, the exact order isn't important I think." CreationDate="2011-05-31T07:25:04.373" UserId="4194" />
  <row Id="18629" PostId="15106" Text="J. Winchester- I'm not an expert of culinary anthropology but it might be useful to remember that people didn't always eat food safely. They died. A lot. And from what I have read raw meat is more dangerous now with industrialized farming." CreationDate="2011-05-31T12:52:59.097" UserId="2001" />
  <row Id="18630" PostId="15140" Text="I agree that if you want to dress a salad with good olive oil, the way to go is drizzling with oil, vinegar and salt, each separately, then toss. This also lets the flavors of the vegetables shine through. We learned it that way in Italy at a cooking school, and it's what we do 90% of the time we have salad." CreationDate="2011-05-31T13:25:49.113" UserId="3348" />
  <row Id="18631" PostId="15141" Text="I agree that warm oil is most fragrant and therefore most flavorful. I find it's really great to just splash in a little on each serving of something hot right before you take it to the table. The oil warms and gets fragrant, but doesn't denature and become flavorless." CreationDate="2011-05-31T13:27:21.267" UserId="3348" />
  <row Id="18632" PostId="15152" Score="2" Text="These imitations are usually called &quot;balsamic vinegar of Modena&quot;.  If you see those exact words, run away." CreationDate="2011-05-31T15:27:41.680" UserId="41" />
  <row Id="18633" PostId="15152" Text="When I taste it, it is so sour that my tongue have irritating feel on it. But the taste is fine, except the sour." CreationDate="2011-05-31T15:46:39.217" UserId="6194" />
  <row Id="18634" PostId="15152" Text="@gunbuster: Some of the non-authentic ones are really sour, for sure. The only thing to do is try others that are within your price range. We use the Whole Foods house brand most of the time (it's not &quot;real,&quot; but has a decent balance of sweet and sour), and then have a really nice one from Sur La Table for special situations." CreationDate="2011-05-31T16:03:16.517" UserId="3348" />
  <row Id="18635" PostId="15037" Text="@Aaronut : it's not a part of the question?  &quot;I  have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that other icings won't crust the way this does&quot;  ... and I admit, I haven't specifically tested the gelatin recipe, but if it doesn't crust / set up the right way, it's not going to work for this application." CreationDate="2011-05-31T16:18:54.763" UserId="67" />
  <row Id="18636" PostId="15152" Score="1" Text="To give you some basic parameters, a high quality balsamic vinegar will be thick and syrupy, quite sweet as well as tart, and cost a minimum of around $30 for 3 ounces. It is meant to be drizzled in tiny quantities to finish a dish, not mixed into salad dressing." CreationDate="2011-05-31T16:21:36.780" UserId="1393" />
  <row Id="18637" PostId="14201" Score="1" Text="Tea bags often contains a tea that is the result of the [Crush, Tear, Crush](http://en.wikipedia.org/wiki/Crush,_Tear,_Curl) manufacturing process. As the name implies, the leaves are not handled very delicately." CreationDate="2011-05-31T16:23:25.807" UserId="3283" />
  <row Id="18639" PostId="10338" Score="2" Text="Let's emphasize that this ISO standard is for professional tasting, not a way to make the better tasting tea. Notably, the long brewing time will underline the bitterness (that pros learn to put aside)." CreationDate="2011-05-31T16:29:49.547" UserId="3283" />
  <row Id="18640" PostId="15152" Score="5" Text="To add to what @Aaronut said, the correct name of the [balsamic vinegar of Modena](http://en.wikipedia.org/wiki/Balsamic_vinegar) is &quot;Traditional Balsamic Vinegar of Modena,&quot; which is a [protected designation of origin](http://en.wikipedia.org/wiki/Protected_Designation_of_Origin). Nobody should call &quot;traditional balsamic vinegar of Modena&quot; something that is not obtained using a specific method. That is why &quot;balsamic vinegar of Modena&quot; is the name used for the imitations of the &quot;traditional balsamic vinegar of Modena.&quot;" CreationDate="2011-05-31T16:35:22.667" UserId="1229" />
  <row Id="18641" PostId="13114" Text="Why are you trying desperately to drink something you evidently do not enjoy ? Why don't you start with black (generaly easier to western palates) and try to switch slowly to Oolongs less ans less oxydized ?" CreationDate="2011-05-31T16:40:01.133" UserId="3283" />
  <row Id="18642" PostId="13114" Text="What green tea are you talking about ? The Chinese and the Japanese methods are quite different and generally produce aromas of different categories..." CreationDate="2011-05-31T16:41:58.637" UserId="3283" />
  <row Id="18643" PostId="10291" Text="Go visit a good chinese tea merchant!" CreationDate="2011-05-31T17:14:27.423" UserId="6194" />
  <row Id="18644" PostId="10338" Text="Hey man, we should use different temperature and time for different types of tea! What's wrong with this &quot;standard&quot;?" CreationDate="2011-05-31T17:16:42.770" UserId="6194" />
  <row Id="18645" PostId="14891" Text="Everything will melt eventually." CreationDate="2011-05-31T19:24:23.003" UserId="6132" />
  <row Id="18646" PostId="15157" Text="Similar: http://cooking.stackexchange.com/questions/5772/how-to-make-movie-theatre-like-popcorn" CreationDate="2011-05-31T19:41:31.110" UserId="2001" />
  <row Id="18647" PostId="15106" Score="2" Text="Unfortunately it is difficult to judge historical rates and types of food poisoning. I imagine there was less chance of dying from undetectable killers like botulin and salmonella. I have heard for example food poisoning rates in Inuit traditional diets increased once they started sealing their fermenting meat in plastic vs burying in the tundra." CreationDate="2011-05-31T20:07:21.340" UserId="4428" />
  <row Id="18648" PostId="15162" Score="7" Text="Cancer-battling qualities? I use it for its yellow-coloring qualities. (And flavor of course)." CreationDate="2011-05-31T20:50:50.030" UserId="2001" />
  <row Id="18649" PostId="15166" Score="1" Text="What is the expected time and length of the gathering? Are there events that people are expected to attend before / after and how long will those last?" CreationDate="2011-05-31T21:31:54.957" UserId="1259" />
  <row Id="18650" PostId="15167" Score="1" Text="what type of dough?  yeast dough for bread before shaping?  slicing cinamon rolls apart?  slicing refrigerator cookies?" CreationDate="2011-05-31T21:51:12.453" UserId="67" />
  <row Id="18651" PostId="15167" Text="@Joe I suppose bread dough. But aren't all doughs pretty much the same, with regards to slicing (assuming raw)" CreationDate="2011-05-31T21:54:04.437" UserId="6252" />
  <row Id="18652" PostId="15162" Score="2" Text="For a mortar and pestle, I wouldn't worry about it. As long as you're not mashing up medicines in it (thanks a lot mom) the residue isn't a big deal. Mine is a complex arrangement of every dry herb, seed, bean, and nut known to man. It forms a nice patina, though if your mother uses it later to grind up horse meds, you should throw it away (no matter how expensive it had been. goddamnitsomuch)." CreationDate="2011-05-31T21:54:36.827" UserId="218" />
  <row Id="18653" PostId="15167" Score="1" Text="Nope ... cookies are 'short' ... lots of shortening, low gluten, whereas yeast doughs tend to have lots of gluten.  For cinnamon rolls, you don't want to deform them too much when cutting, so string often works better than knives.  Some doughs are stiff enough you can just twist quickly and it'll break apart." CreationDate="2011-05-31T21:57:03.977" UserId="67" />
  <row Id="18654" PostId="15166" Text="people will be coming from a memorial service to the family visitation. It will be a come and go affair for a couple of hours." CreationDate="2011-05-31T21:58:01.090" UserId="6279" />
  <row Id="18655" PostId="15167" Text="@Joe Okay. Updated question with my specific case." CreationDate="2011-05-31T21:58:49.953" UserId="6252" />
  <row Id="18656" PostId="15168" Score="3" Text="I found this a very interesting answer. I'd also like to see one in terms of total weight, like maybe 8 ounces / 450 grams per person for a light appetizer meal?" CreationDate="2011-05-31T23:06:42.120" UserId="1393" />
  <row Id="18657" PostId="15152" Text="As far as imitations go the Trader Joe's one is quite acceptable." CreationDate="2011-06-01T00:29:28.243" UserId="6204" />
  <row Id="18658" PostId="15147" Text="Next time start it in the microwave, full power until you get some warming at the edges, then half power a bit more. Meanwhile the oven is warming... cover in foil and pop it in until the center hits a good temp." CreationDate="2011-06-01T00:40:10.680" UserId="6204" />
  <row Id="18659" PostId="15166" Score="1" Text="Time of day might be a factor, too ... if you're at noon or naer dinner time, people would likely be hungrier than if you had it in the early afternoon, when they'd have likely already eaten." CreationDate="2011-06-01T01:37:47.157" UserId="67" />
  <row Id="18660" PostId="15171" Text="I've read many places that water is crucial and it makes sense... but I've always just used tap water and never done anything special and never had any problems with flavor or yeast development. I wonder if I've just had good tap water in the places I've lived or if it really doesn't matter so much after all. Have you had bread not turn out due to bad water? If so how bad did the water have to be?" CreationDate="2011-06-01T02:36:04.583" UserId="2001" />
  <row Id="18661" PostId="15162" Text="@Sobachatina  if tumeric wasn't being hyped as an anti-oxidant I would never use it, *because* of its yellow-colouring qualities." CreationDate="2011-06-01T02:53:43.320" UserId="4777" />
  <row Id="18662" PostId="15176" Score="1" Text="This question might be a bit large in scope?" CreationDate="2011-06-01T06:30:48.050" UserId="3489" />
  <row Id="18663" PostId="15177" Text=":) nicely succinct and still informatively complete" CreationDate="2011-06-01T06:43:44.610" UserId="3489" />
  <row Id="18665" PostId="14640" Score="1" Text="Send it to me? Sounds yummy! &lt;/snark&gt;" CreationDate="2011-06-01T07:20:17.323" UserId="3489" />
  <row Id="18666" PostId="15162" Text="Aside - one almost certainly won't be able to remove stains after microwaving plastic in contact with an oily dish which contained a highly powered colorant such as turmeric or paprika." CreationDate="2011-06-01T07:24:05.637" UserId="3489" />
  <row Id="18667" PostId="1400" Text="Even with minimal/occasional participation, our extended family wiki works very well." CreationDate="2011-06-01T07:26:14.700" UserId="3489" />
  <row Id="18668" PostId="15178" Text="All liver should be avoided as it is very high in Vitamin A. Too much of anything is a bad thing during pregnancy." CreationDate="2011-06-01T07:34:12.083" UserId="4194" />
  <row Id="18669" PostId="15178" Text="All I was saying is it wasn't mentioned in the above references. Can you source that information? We have several kids, and I've never been told this by any of many OBGYN's either." CreationDate="2011-06-01T07:36:14.790" UserId="3489" />
  <row Id="18670" PostId="15178" Score="1" Text="I wasn't criticising, just adding it in. Food advice often varies by country: here in the UK women are told not to eat liver: http://www.nhs.uk/Planners/pregnancycareplanner/pages/Carewithfood.aspx" CreationDate="2011-06-01T08:16:15.590" UserId="4194" />
  <row Id="18671" PostId="15178" Text="Thanks. On re-reading, I might have sounded defensive - didn't mean to; just genuinely interested - thanks :)" CreationDate="2011-06-01T08:43:39.757" UserId="3489" />
  <row Id="18672" PostId="15176" Score="1" Text="Ahem, I was told health related questions should not be asked here." CreationDate="2011-06-01T09:02:00.300" UserId="3581" />
  <row Id="18673" PostId="15122" Text="@Michael at Herbivoracious, I don't think the recipe was bad - it had 26 reviews, and over 20 of them gave 5 stars - if it was a bad recipe, somebody else would have noticed it before me." CreationDate="2011-06-01T10:40:02.463" UserId="4638" />
  <row Id="18674" PostId="15122" Text="I certainly would have needed much more. I must have added at least 2 heaped tbsp while &quot;kneading&quot;, that's over 20%. There isn't that much difference in flour. I must have made a mistake somewhere, thanks for clearing it up. The &quot;modelling clay&quot; comparison helps a lot." CreationDate="2011-06-01T10:42:07.063" UserId="4638" />
  <row Id="18675" PostId="15180" Score="4" Text="This is too broad a question really - &quot;How do you cook chicken given standard kitchen equipment&quot;? How long is a piece of string?" CreationDate="2011-06-01T12:19:19.500" UserId="4194" />
  <row Id="18676" PostId="15178" Text="Here in the US, I've heard the opposite: Iron-rich foods like liver are very good for pregnant women.  I don't remember where I heard that though; it may not have been from a reputable source." CreationDate="2011-06-01T12:19:37.307" UserId="5600" />
  <row Id="18677" PostId="15122" Text="Can happen - I regularly add an extra ounce of flour to the 5oz stated in my pizza dough recipe." CreationDate="2011-06-01T12:24:07.130" UserId="4194" />
  <row Id="18678" PostId="15176" Text="This question could be health or a more specific than usual food safety question. I would vote to reopen this question if it was slightly reworded to be specifically food safety and not as much nutrition- as well as asking for principles and rules instead of an open ended list." CreationDate="2011-06-01T13:06:49.040" UserId="2001" />
  <row Id="18679" PostId="15178" Text="While liver contains a lot of vitamin A (polar bear liver is highly toxic because of this), I wouldn't think eating liver occasionally would be bad." CreationDate="2011-06-01T13:27:35.540" UserId="6341" />
  <row Id="18680" PostId="15127" Text="There are places in Italy where the croissants they serve are definitely sweetened." CreationDate="2011-06-01T13:31:28.427" UserId="6341" />
  <row Id="18681" PostId="15177" Text="thanks! but i give credit to Ball. i tried to come up with an answer relying only on my memory, and that didn't work, so i had to haul out my book and check. : )" CreationDate="2011-06-01T13:36:12.723" UserId="1415" />
  <row Id="18682" PostId="15180" Text="Agree with @Elendil. Chicken is pretty good no matter how you cook it, so just try a few recipes and/or have a gander through the [chicken tag](http://cooking.stackexchange.com/questions/tagged/chicken)." CreationDate="2011-06-01T13:40:41.277" UserId="41" />
  <row Id="18683" PostId="15176" Score="1" Text="@Sobachatina (or anyone else): Feel free to make an edit and vote to reopen; *at present*, however, this is pretty far off topic, so I'm adding my close vote." CreationDate="2011-06-01T13:50:19.750" UserId="41" />
  <row Id="18684" PostId="15177" Text="Just to add even more to the confusion, you should probably include chutney too!" CreationDate="2011-06-01T13:51:20.327" UserId="41" />
  <row Id="18685" PostId="15180" Score="1" Text="For what it's worth, no matter the cooking process, the important thing is not to overcook it." CreationDate="2011-06-01T15:58:42.993" UserId="1672" />
  <row Id="18686" PostId="15173" Text="Yes, I press the tofu myself using this method, but It is still different.  Please see my edit above." CreationDate="2011-06-01T16:30:57.990" UserId="4290" />
  <row Id="18687" PostId="15163" Text="I have added a picture above.  The one on the left is fried, but the one on the right is not, I do not believe." CreationDate="2011-06-01T16:31:30.767" UserId="4290" />
  <row Id="18688" PostId="15169" Text="I have tried that, but it doesn't really help. There just isn't enough flour clinging to the blade to prevent sticking. It is much better to oil the knife generously. (The oil residues aren't detrimental for the dough, even if the original recipe is fat free)." CreationDate="2011-06-01T17:01:00.020" UserId="4638" />
  <row Id="18690" PostId="15171" Score="1" Text="Filtered water is by no means necessary.  Maybe if you have really nasty well water, both otherwise... just no." CreationDate="2011-06-01T17:26:00.570" UserId="6345" />
  <row Id="18691" PostId="15066" Score="1" Text="This is the method I've seen used by pastry cook, sous chef, and kitchen manager where I work.  It's fast and effective, if slightly messier.  You should have gloves or REALLY clean hands though." CreationDate="2011-06-01T17:40:28.307" UserId="6345" />
  <row Id="18692" PostId="15169" Score="2" Text="Pan spray (Pam or equivalent) works MUCH better than flour to keep something from sticking to steel." CreationDate="2011-06-01T18:41:27.047" UserId="6345" />
  <row Id="18693" PostId="15187" Text="Thank you for your input. I am sure it will prove valuable in planning.. Yes, we expect to have leftovers, but are trying to get into the right ball park." CreationDate="2011-06-01T19:16:21.627" UserId="6279" />
  <row Id="18694" PostId="15188" Text="@ElendilTheTall You'll need to send me your snail mail address, then." CreationDate="2011-06-01T19:53:53.383" UserId="6346" />
  <row Id="18695" PostId="15188" Text="Lol. They're a good excuse to visit Brugge, one of my favourite places, but thanks anyway :)" CreationDate="2011-06-01T19:58:01.717" UserId="4194" />
  <row Id="18696" PostId="15144" Text="I found nothing on ebay, even expired auctions, so you did better than I did. Still $70+ is a bit too much to allow for my food pr0n hobby. If this is a good &quot;baking on a stove&quot; tool, I would think the backpacking crowd would have adopted this as a solution. Maybe that heat spreader is too heavy? Anyway, great pictures in that auction." CreationDate="2011-06-01T20:37:39.653" UserId="6241" />
  <row Id="18697" PostId="257" Text="for my umami addiction, mushrooms come close." CreationDate="2011-06-01T20:43:29.827" UserId="6241" />
  <row Id="18698" PostId="15188" Text="FYI, those sweets are called cuberdons." CreationDate="2011-06-01T20:52:40.030" UserId="4580" />
  <row Id="18699" PostId="15188" Text="Ha, yeah, I Googled it right after I typed it :)" CreationDate="2011-06-01T21:39:33.243" UserId="4194" />
  <row Id="18700" PostId="15170" Text="Look at that!  I finally have a reason to use the ulu we got as a wedding present.  My grandmother gave it to us and she uses hers for everything.  But I like having a variety of knives for different purposes." CreationDate="2011-06-01T22:15:01.783" UserId="6292" />
  <row Id="18701" PostId="15183" Text="I like the idea, but it does sound a bit slow." CreationDate="2011-06-01T22:16:13.297" UserId="6292" />
  <row Id="18702" PostId="14776" Text="Turns out the Mazzer (not Mazzi) Mini is an expensive Espresso Coffee Grinder.&#xA;See this link: &#xA; http://www.1stincoffee.com/mazzer-mini.htm" CreationDate="2011-06-01T22:23:47.393" UserId="5455" />
  <row Id="18703" PostId="585" Text="I would argue against a new Lodge skillet or any of the cast iron from China. What they don't do nowadays and did do on many of the old enough thrift store pieces was machine the surface smooth. Without this, you can't properly fry an egg, although deep frying will still work." CreationDate="2011-06-01T22:28:23.633" UserId="6241" />
  <row Id="18704" PostId="589" Text="I love my well-seasoned cast iron, but do you ever use yours to make an omelet? I still have a small teflon pan to whip up the morning 2-egg breakfast staple." CreationDate="2011-06-01T22:30:42.930" UserId="6241" />
  <row Id="18705" PostId="5589" Text="Wouldn't all the moisture just boil off right away?" CreationDate="2011-06-01T22:37:58.290" UserId="3489" />
  <row Id="18706" PostId="8319" Text="sounds like a &quot;smith island cake&quot;!" CreationDate="2011-06-01T22:46:00.877" UserId="6241" />
  <row Id="18707" PostId="9642" Text="The title made me laugh.  It will keep in the fridge as long as you don't take it out.  Oh, you mean how long will it keep *safe* in the fridge!" CreationDate="2011-06-01T22:53:09.460" UserId="6292" />
  <row Id="18708" PostId="589" Text="@OpenID: Nope, but that's mainly because of the weight. I use the same thing you do - an old 8&quot; Teflon skillet." CreationDate="2011-06-01T22:58:33.487" UserId="41" />
  <row Id="18709" PostId="15188" Score="1" Text="Nice idea, but sausages are not a safe bet with Indian guests -- Hindus and Sikhs don't eat beef, and Muslims do not eat pork.  Finally, many Indians are vegetarians." CreationDate="2011-06-01T23:03:54.207" UserId="6345" />
  <row Id="18711" PostId="15163" Score="1" Text="The one on the left is battered + fried, the one on the right is marinaded and likely added to the stir fry.  If the one on the right was spicy, it's probably chili oil (and if it was sweet, assume it's one of the sweet chili sauces)." CreationDate="2011-06-01T23:27:44.453" UserId="201" />
  <row Id="18712" PostId="15163" Score="1" Text="Oh, and more firm may mean more cooking time (so it could be baked first).  I often bake (or long fry) tofu to get something with more chew to it." CreationDate="2011-06-01T23:29:24.407" UserId="201" />
  <row Id="18713" PostId="15036" Text="Often the bread is also cut with milk to make a slurry before adding it to the meatballs. This adds a bit of fat, and makes a very moist meatball." CreationDate="2011-06-01T23:30:45.620" UserId="201" />
  <row Id="18714" PostId="14928" Score="1" Text="@Aaronut: There aren't that many different leaveners.  I think it's a good question, and not a trivially specific one like the suggested dupe.  Probably more of an interest question vs. practical, but there's a place for that sort too.  I'm very tempted to pull out On Food and Cooking and write up a list and some history." CreationDate="2011-06-01T23:48:44.933" UserId="6345" />
  <row Id="18715" PostId="15197" Text="I've admittedly never made an aioli, but assuming that it works more or less like any other emulsion and requires dispersion, then you'd probably get the best results by grating the garlic into a paste using a rasp." CreationDate="2011-06-01T23:54:02.033" UserId="41" />
  <row Id="18716" PostId="15197" Score="1" Text="By a rasp, do you mean a microplane? (This is probably a regional dialect difference.) That's a good point, it would probably break down the garlic better than just the traditional mortar and pestle would.  Also, you should totally try making an aioli from scratch... they're pretty fast and very rewarding.  Oh, and you can cheat and use an immersion blender." CreationDate="2011-06-01T23:58:53.713" UserId="6345" />
  <row Id="18717" PostId="15197" Text="Yes, Microplane is another name for it (although I thought that was the brand name - mine has an &quot;®&quot; after the &quot;Microplane&quot;). As for me, I'll definitely play around with mayonaisses and other such emulsions once I get a half-decent stick." CreationDate="2011-06-02T00:05:08.700" UserId="41" />
  <row Id="18718" PostId="15199" Text="This might sound like nitpicking, but how good are your blender and immersion blender?  The answers to this question might be very different for someone who has, for example, a Vita-Mix and a Robot Coupe, vs. someone with the typical Cuisinart appliances." CreationDate="2011-06-02T00:13:24.270" UserId="41" />
  <row Id="18719" PostId="15199" Text="The blender is a generic Hamilton Beech one -- cheap, and a far cry from a VitaMix, but it gets the job done.  The immersion blender is the Cuisinart CSB-76BC SmartStick (200W) -- not as big or powerful as one of the monster restaurant models, but it had top reviews, and has plenty of oomph." CreationDate="2011-06-02T00:19:18.850" UserId="6345" />
  <row Id="18720" PostId="15168" Text="Thanks for your thoughts. I think this will help us arrive at a good portioning." CreationDate="2011-06-02T01:36:15.717" UserId="6279" />
  <row Id="18721" PostId="11404" Text="@zanlok : oh, right ... I never posted a response ... there's unfortunately no markings on the container, but it looks like [this one](http://www.amazon.com/Maftfer-Bourgeat-Matfer-Oil-Sprayer/dp/B0048PTGLW/) ... and I've never tried the filter on it, but yes, there's something funny at the end of the uptake tube." CreationDate="2011-06-02T02:34:27.497" UserId="67" />
  <row Id="18722" PostId="15200" Text="It's possible to make [pesto in a blender](http://cooking.stackexchange.com/questions/13553/couldnt-make-pesto-in-a-blender), but it might be easier in a food processor." CreationDate="2011-06-02T02:36:02.240" UserId="67" />
  <row Id="18723" PostId="15186" Score="2" Text="Not meaning to state the obvious, but have you checked their dietary restrictions? I have several Indian friends who do not eat meat (obvious), eggs (less so), garlic or onion. I know others who chow down on beef big time." CreationDate="2011-06-02T02:43:10.843" UserId="6349" />
  <row Id="18724" PostId="15200" Text="@Joe: I figured it would involve adding the oil early. I'm not sure if there's a good reason why all of the recipes I've tried involve processing the leaves, nuts, and cheese to a paste before adding the oil, but that is the usual order." CreationDate="2011-06-02T03:11:20.583" UserId="41" />
  <row Id="18725" PostId="11404" Text="@Joe - Thanks :)  I'll have to get one; we're overdue for a new kitchen toy." CreationDate="2011-06-02T05:18:19.107" UserId="3489" />
  <row Id="18726" PostId="15188" Text="Well, obviously I assumed Philippe will check that kind of thing!" CreationDate="2011-06-02T06:48:42.050" UserId="4194" />
  <row Id="18727" PostId="15197" Text="Now that you mention it, this reminds me of some more relevant details in my original accident. I was trying to just get the oil garlic-flavored. After sitting, and stirring (to get the oil evenly flavored), I realized I needed some more oil. I added a small bit, stirred, and noticed it was still too thick. Assuming it was just a matter of being too concentrated, I added more oil again, etc. So, I accidentally followed the relatively (for making plain old garlic bread) process of adding the oil slowly and incorporating each addition before adding more." CreationDate="2011-06-02T10:10:24.533" UserId="4489" />
  <row Id="18728" PostId="15163" Text="But you don't believe it to be &quot;Pressed Tofu&quot;, which seems to be a totally different type of tofu altogether?" CreationDate="2011-06-02T11:55:12.710" UserId="4290" />
  <row Id="18729" PostId="15202" Score="1" Text="+1 for grating. Also slicing (and kneading, although a good mixer can do that too, in theory). It's not worth getting a food processor that can't do all of those. (I'm partial to Braun's CombiMax / MultiQuick series.)" CreationDate="2011-06-02T13:36:10.250" UserId="1163" />
  <row Id="18730" PostId="15202" Text="@Erik: Stand mixer with a paddle/dough hook is usually better than a processor for kneading. Slicing is a good one, although most stand mixers have slicer/grater attachments now." CreationDate="2011-06-02T14:30:24.763" UserId="41" />
  <row Id="18731" PostId="15186" Score="6" Text="It may sound strange, but people from other nations have prejudices about &quot;foreign foods&quot; - they like the foods they are used to. Indians hardly ever eat out - when they do in India, they usually go to &quot;Chinese&quot; restaurants, but the Indian &quot;Chinese&quot; cuisine has a very heavy vegetarian bias. You could serve them vegetable curry and frites ... all Indians are accustomed to vegetarian cuisine, it is very high class to them, even if they are not vegetarians! Ice cream is also OK, if it doesn't have eggs in it - with fresh fruit, or just the fruit. Mulligatawny soup for starter?" CreationDate="2011-06-02T14:34:19.250" UserId="5660" />
  <row Id="18732" PostId="15205" Text="+1 for suggesting a cuisine I've never heard of, but which fits the bill precisely (Indian chinese)" CreationDate="2011-06-02T14:47:30.420" UserId="6345" />
  <row Id="18733" PostId="14928" Score="1" Text="Ok Guys, Here I'm being specific: I need a leavening agent that will work well for use in muffins, and that doesn't have such high phosphorus levels." CreationDate="2011-06-02T14:50:39.810" UserId="6206" />
  <row Id="18734" PostId="15202" Text="@Aaronut : I singled out which doughs, specifically ... stand mixers are better for *some* types of dough, but not all.  Specifically see Bittman's recipe for brioche in a food processor in How to Cook Everything ... the steel blade cuts the butter in, without overworking the dough.  And the feed tube for my food processor is larger than any I've seen for any general home stand mixers.  (I admit, I don't use it for slicing, though, just grating)" CreationDate="2011-06-02T14:57:05.360" UserId="67" />
  <row Id="18735" PostId="15205" Score="2" Text="My understanding is that a true Goan vindaloo is nowhere near as hot as what's come to be the standard in American- and British-Indian cuisine." CreationDate="2011-06-02T15:39:10.427" UserId="67" />
  <row Id="18736" PostId="15206" Text="This is awesome information. I have a bunch of kefir whey that I have been looking for a home for. I will have to experiment a bit with that." CreationDate="2011-06-02T15:43:13.217" UserId="2001" />
  <row Id="18737" PostId="15205" Text="+1 on Indian Chinese.  Hakka Chinese was one of my favorite foods when I lived in Canada" CreationDate="2011-06-02T15:43:47.273" UserId="5431" />
  <row Id="18738" PostId="15206" Score="1" Text="Not a bad idea... it'll probably work faster and more efficiently if you grow it into a true starter before using it to leaven bread, by giving it a few feedings on flour/water first" CreationDate="2011-06-02T15:47:04.447" UserId="6345" />
  <row Id="18739" PostId="15206" Text="Excellent, Thank you!" CreationDate="2011-06-02T15:48:02.013" UserId="6206" />
  <row Id="18740" PostId="15202" Text="Good point about the feed tube size. I generally only use that for liquids, myself - I've got a tiny food processor so it's always been easier for me to just put any solids straight into the bowl. YMMV." CreationDate="2011-06-02T16:04:00.560" UserId="41" />
  <row Id="18741" PostId="15189" Score="2" Text="I'd say that having a vegetarian entrée is good advice for *any* large and/or unfamiliar group. There's almost always *someone* who won't eat the meat, whether it's an issue of religion (kosher/halal), life choices (vegan/vegetarian), health (fat/cholesterol), or plain old personal preference (I know at least one person who will only eat *white* meat)." CreationDate="2011-06-02T16:11:57.820" UserId="41" />
  <row Id="18742" PostId="15163" Text="Pressed tofu is just firm tofu that's been &quot;pressed&quot; in towels to remove the extra water, done to aid in browning (when frying) and to allow the tofu to take on extra marinade flavour. This simple process does firm up the texture, as does cooking longer, and the acids in many marinades.  I've never purchased a different tofu to make pressed tofu however, as I just press it myself." CreationDate="2011-06-02T16:13:40.750" UserId="201" />
  <row Id="18743" PostId="15204" Score="1" Text="true ... although fresh breadcrumbs are a royal pain in the ass without one.  (freezing the bread first helps, and then a really long time with a knife 'til you get down to the size you want).  And there's a few other dishes that take too long with other tools (eg, anything pâté-like), that I'm just not willing to make them without a food processor." CreationDate="2011-06-02T16:41:14.220" UserId="67" />
  <row Id="18744" PostId="15177" Text="Just to stir the bucket and muddy the water even more - http://www.bbcgoodfood.com/recipes/1404/red-onion-marmalade" CreationDate="2011-06-02T17:11:36.497" UserId="5660" />
  <row Id="18745" PostId="15074" Text="@yydl: OK, then my suggestions won't work. I'm leaving my answer here in case someone else comes by (who just wants to do something similar, but doesn't need his readers to do so as well). I'd go with toothpicks, then; but I'd put numbered tags on them (possibly in addition to colors), to avoid problems with colorblindness." CreationDate="2011-06-02T17:26:27.847" UserId="160" />
  <row Id="18746" PostId="15197" Score="1" Text="Also, if you do use the immersion blender, definitely stay away from extra-virgin olive oil; it will turn bitter. See e.g., http://www.cooksillustrated.com/howto/detail.asp?docid=18825 for an explanation (and a workaround of starting the emulsion with a different oil, then whisking in the EVOO)." CreationDate="2011-06-02T17:35:16.210" UserId="160" />
  <row Id="18747" PostId="15200" Text="As you suspect, a vita-mix (from experience) can handle all of the cases you list." CreationDate="2011-06-02T17:57:41.047" UserId="1259" />
  <row Id="18748" PostId="15195" Text="That seems a bit pricey for just a stamped aluminum cookware, but this is exactly what I was looking for. The only difference I see is a lighter weight heat diffuser on the bottom. I'll give everyone a few days, but this looks like the best answer." CreationDate="2011-06-02T17:57:53.347" UserId="6241" />
  <row Id="18749" PostId="15195" Text="Here's what looks like an actual consumer-made video of the pan in action. http://www.youtube.com/watch?v=nTxWY8-3IvI (looks good for car camping/RV/canoe trip, but a bit much for a 4 person weekend backpacking group)" CreationDate="2011-06-02T18:02:00.477" UserId="6241" />
  <row Id="18750" PostId="12406" Text="If you use a brewing basket, you don't need to filter out the loose tea. E.g., http://www.amazon.com/Finum-Brewing-Large-Basket-Black/dp/B000J3JFJU/" CreationDate="2011-06-02T18:16:04.910" UserId="160" />
  <row Id="18751" PostId="5635" Text="Putting a flame tamer under the tiny pan will help, too." CreationDate="2011-06-02T18:21:01.497" UserId="160" />
  <row Id="18752" PostId="15205" Score="2" Text="@Joe - you're right, the vindaloo are quite mild. You have to remember that a lot of curry names are &quot;styles&quot; adopted in other parts of India and beyond - you can buy TINDALOO curry in Bradford, and that is the hottest curry you are ever likely to meet." CreationDate="2011-06-02T18:24:20.180" UserId="5660" />
  <row Id="18753" PostId="13964" Score="1" Text="In Canada, I've always heard 1) as &quot;Belgian Endive&quot; and 2) as Endive." CreationDate="2011-06-02T18:24:32.340" UserId="1148" />
  <row Id="18754" PostId="15195" Score="1" Text="It looks like Optimus (known for camping stoves) marketed the same thing in the 70s as the &quot;Mini Oven&quot; http://www.base-camp.co.uk/Optimus/minioven.htm (in original blue:) http://www.bwca.com/index.cfm?fuseaction=forum.thread&amp;threadId=241263&amp;forumID=18&amp;confID=1" CreationDate="2011-06-02T18:28:56.273" UserId="6241" />
  <row Id="18755" PostId="15171" Text="There are plenty of cities with terrible water, and it does make a difference. Kind of have to experience it I guess." CreationDate="2011-06-02T19:35:21.763" UserId="6204" />
  <row Id="18756" PostId="15204" Score="1" Text="I've always made breadcrumbs by hand (let them dry out, freeze, etc.), and it goes fairly quickly.  Pâtés can be whipped by hand, and simplified with a meat grinder (or stick blender).  Pestos can be made by hand or a stick blender.  But, I enjoy doing most of these things by hand." CreationDate="2011-06-02T19:57:23.533" UserId="201" />
  <row Id="18757" PostId="14932" Text="Worth noting: The homemade baking powder you describe is not a 1:1 substitution for double-acting baking powder, which is sometimes called for in recipes, and in addition to adding the acid needed also gives some more rise later in the baking process." CreationDate="2011-06-02T21:09:46.330" UserId="3348" />
  <row Id="18758" PostId="15211" Text="For me, this essentially comes down to throwing a few ice cubes in the bowl of my stand mixer and swirling it around for a good 30 seconds or so to make sure it's seriously cold (then dumping the ice--the water could ruin your whipped cream)." CreationDate="2011-06-02T21:40:08.867" UserId="4489" />
  <row Id="18759" PostId="15186" Score="3" Text="In addition - whilst you might think it could offend Indians if you try to present them with Indian food, in my experience they are pleased that you are trying to provide food to accommodate their taste. Do not be afraid to attempt / &quot;mimic the Indian cuisine&quot;. The food you make may not resemble what they get at home, but they will appreciate having &quot;familiar food&quot;. Give them the delicacies of classical French cuisine, and they will start asking questions about the preparation and provenance of all the ingredients before consenting to approach the table! Remember it's all foreign muck to them!" CreationDate="2011-06-03T00:07:07.097" UserId="5660" />
  <row Id="18761" PostId="15211" Score="1" Text="If you whip cream by hand, you can nest one mixing bowl in a larger one with ice water.  No worries about getting water in your cream!" CreationDate="2011-06-03T04:45:24.537" UserId="6345" />
  <row Id="18762" PostId="15210" Text="If you use the jar shake method, the jar's mass will not warm cream from fridge more than the required few degrees, and the minimum energy input will keep cream from warming up further. Makes a smooth spreading cream, not a stiff wiped cream" CreationDate="2011-06-03T05:03:33.537" UserId="3203" />
  <row Id="18764" PostId="15215" Text="Just checked: without added salt, another prime cut was salty. Could it be that 'they' add some conservative to the fish that would add salinity?" CreationDate="2011-06-03T11:42:45.077" UserId="641" />
  <row Id="18765" PostId="15176" Text="http://fitness.stackexchange.com/ fitness &amp; nutrition?" CreationDate="2011-06-03T14:17:18.623" UserId="6091" />
  <row Id="18767" PostId="15217" Text="That must be it. As said, the first batch was not frozen as far as I know. The second batch (today) was frozen in cling-film on a tray. So I hope that was the correct procedure." CreationDate="2011-06-03T14:33:38.860" UserId="641" />
  <row Id="18768" PostId="15215" Text="Oops. This second prime cut was frozen on the buy date. -18ºC" CreationDate="2011-06-03T14:35:05.103" UserId="641" />
  <row Id="18769" PostId="15217" Text="Ultimately, the quicker the tuna freezes the less cell damage will occur, and thereby the less dehydration.  Your method should be fine, as long as the freezer was cold enough and you didn't over-crowd the tray.  Also, if the tuna was previously frozen (which is quite likely, especially if it is from one of the large varieties) that could also be a contributing factor." CreationDate="2011-06-03T14:36:19.343" UserId="5600" />
  <row Id="18770" PostId="15218" Text="Don't go solely by the measurements -- Bring a pan to the store." CreationDate="2011-06-03T15:02:15.187" UserId="1148" />
  <row Id="18774" PostId="15218" Score="1" Text="I'm still going to try them out with a pan; I just want to know if there are other brands to look at (so I can find stores that carry them)." CreationDate="2011-06-03T16:42:37.953" UserId="5600" />
  <row Id="18776" PostId="15222" Text="Thank you for your response.  This is good info." CreationDate="2011-06-03T21:22:21.757" UserId="5014" />
  <row Id="18777" PostId="8715" Text="@belisarius: What are the guys drinking in the photograph? :)" CreationDate="2011-06-03T21:40:01.857" UserId="6132" />
  <row Id="18778" PostId="8715" Text="@yoda Mate. http://en.wikipedia.org/wiki/Yerba_mat%C3%A9" CreationDate="2011-06-03T21:41:21.840" UserId="2882" />
  <row Id="18779" PostId="8707" Text="The flares are avoided with a well designed barbecue" CreationDate="2011-06-03T21:48:08.057" UserId="2882" />
  <row Id="18780" PostId="8715" Text="@belisarius: Thanks. One more thing on my list of things to try, if I ever go to S. America :)" CreationDate="2011-06-03T21:51:55.807" UserId="6132" />
  <row Id="18781" PostId="8715" Text="@yoda The world is smaller now http://www.amazon.com/Taragui-Mates-Bombillas-500g-Yerba/dp/B003D3YT08/ref=sr_1_6?ie=UTF8&amp;qid=1307137986&amp;sr=8-6" CreationDate="2011-06-03T21:54:24.787" UserId="2882" />
  <row Id="18783" PostId="15191" Text="I think you have a point - but are these dishes popular with Indians because they are easily identified as vegetarian?" CreationDate="2011-06-04T02:54:13.700" UserId="5885" />
  <row Id="18784" PostId="15099" Text="gravy is obligatory with Yorkshire puds - it should be heavy duty onion gravy! they are boring without a filling. A lot of places around here sell a large Yorkshire pud as a main course, filled with meat/chicken stew, or sausages and lots of onion gravy (Toad In The Hole with the hole as an afterthought)." CreationDate="2011-06-04T03:07:15.627" UserId="5885" />
  <row Id="18785" PostId="15225" Text="I would also advice you to not get a combo. Get a separate range and oven, then place the oven at on-counter-height, not at below-range-height. When you are balancing creme caramel ramekins in a pan full of hot water, or pouring liquid over a hot roast, it is much easier when the oven door is not at the height of your knees. There is no advantage to having a combination." CreationDate="2011-06-04T11:15:50.483" UserId="4638" />
  <row Id="18786" PostId="15225" Text="I appreciate the advice, but that's not an option.  We would need to entirely redo the kitchen, which is not in the cards." CreationDate="2011-06-04T13:32:18.747" UserId="5014" />
  <row Id="18787" PostId="15233" Score="4" Text="I would argue it is less runny than pureed tomatoes. Also, it's been cooked quite a while and both the seeds and the skins have been removed first (I have a machine for that process.) Both of these change the taste as well as the consistency." CreationDate="2011-06-04T15:23:42.600" UserId="304" />
  <row Id="18788" PostId="15233" Text="Aha!  So if it has no seeds and skin it is like sugocasa?" CreationDate="2011-06-04T15:39:27.210" UserId="6368" />
  <row Id="18789" PostId="15234" Text="Yep, that's about it. Diluted, seasoned tomato paste. The less seasoning, the less likely it is to form any unpleasant combinations with other parts of the recipe, but almost everything labeled as a tomato *sauce* has *some* seasoning, particularly the trace amounts of citric acid and salt and/or garlic/onion powder. It's meant to be used as, well, a sauce, e.g. for pasta, so it's not just cooked tomato purée." CreationDate="2011-06-04T17:03:40.103" UserId="41" />
  <row Id="18790" PostId="15233" Score="3" Text="I won't downvote this because it depends on the sauce; some very cheap brands really are runnier than tomato purée.  But the very first sentence is unequivocally wrong; any product labeled &quot;tomato sauce&quot; is *always* going to be seasoned. The seasoning might not be very *interesting*, but if you're going to start from whole puréed tomatoes then you'd need to also need to add salt, garlic/onion powder, and possibly a small amount of sugar. If starting from tomato paste instead of purée, you also need to add vinegar." CreationDate="2011-06-04T17:10:39.370" UserId="41" />
  <row Id="18791" PostId="15191" Text="@klypos -- It is possible. Also, in many places these are the only vegetarian choices they have." CreationDate="2011-06-04T19:11:38.173" UserId="4817" />
  <row Id="18792" PostId="5970" Text="I tried substituting queso blanco for paneer in a couple of dishes I tried. Queso blanco *does* melt when fried. Maybe it was this specific brand I tried, but I found that when heating in the sauce (palak of palak paneer, for example) the cheese retains its shape; however, when microwaved or fried, queso blanco melted, unlike paneer." CreationDate="2011-06-04T19:14:49.157" UserId="4817" />
  <row Id="18793" PostId="12073" Text="For the purpose of nutrition labeling, a teaspoon is defined as *exactly* 5 mL." CreationDate="2011-06-04T19:27:21.940" UserId="6369" />
  <row Id="18794" PostId="15234" Text="OK thanks these are all very helpful - esp the list of possible ingredients - thanks Martha!  I thought there had to be some added ingredients otherwise the whole recipe I am looking at looks v bland, but the picture shows the tomato sauce being added to the recipe and it just looks like chopped tinned tomatoes, so wasn't sure." CreationDate="2011-06-04T19:28:33.027" UserId="6368" />
  <row Id="18795" PostId="15235" Text="I use alot of passata so could easily substitute this, just felt it needed some seasoning of some sort." CreationDate="2011-06-04T19:30:54.147" UserId="6368" />
  <row Id="18796" PostId="15233" Text="For the texture--yes, it does vary pretty widely. As far as seasonings--it may be different in Canada; around here (Pennsylvania) unless it says otherwise (e.g., &quot;with italian seasoning&quot;, &quot;with basil and garlic&quot;, &quot;with chili peppers&quot;, etc.), there's not much in the way of seasoning, at least for the purposes of substitution. The Hunt's (in Martha's answer) is a fairly representative standard brand." CreationDate="2011-06-04T22:08:12.220" UserId="4489" />
  <row Id="18797" PostId="15231" Text="@hobodave This question is the opposite of the duplicate you picked. I think &quot;Can I use a larger crockpot than called for&quot; is different from &quot;Can I use a smaller crockpot than called for&quot;." CreationDate="2011-06-05T01:08:15.413" UserId="1970" />
  <row Id="18798" PostId="15245" Score="2" Text="I'm guessing the OP means the straws are small enough to escape the basket?" CreationDate="2011-06-05T14:27:04.193" UserId="1393" />
  <row Id="18799" PostId="15231" Text="I also disagree with the closing. I think there are some good answers available here about not only scaling recipes, but also about how to deal with excessive evaporation, etc., when your recipe is significantly smaller than your crockpot." CreationDate="2011-06-05T14:52:14.890" UserId="3348" />
  <row Id="18800" PostId="15246" Text="I'll do that. I've been keeping the potatoes in water right up until I was going to fry them. Then I'd dip them 'dry' with kitchen paper. Not dry enough, it seems." CreationDate="2011-06-05T14:57:49.147" UserId="641" />
  <row Id="18801" PostId="15245" Text="Thanks, but... I've quit using the mesh basket because the straw potatoes get stuck in the mesh and it becomes messy (pun intended)." CreationDate="2011-06-05T15:00:14.497" UserId="641" />
  <row Id="18802" PostId="15224" Text="Agreed that they can wear out, but it's not likely if you're using them appropriately to train the edge of a nearly sharp knife rather than stropping away trying to sharpen a dull knife." CreationDate="2011-06-05T15:06:28.020" UserId="3348" />
  <row Id="18803" PostId="15233" Text="Yes exactly - the seasoning usually does not get as fancy as basil and garlic but there is almost always some salt and/or dried spices. Even the most basic tomato sauce is going to be more than just cooked tomatoes." CreationDate="2011-06-05T15:06:37.340" UserId="41" />
  <row Id="18804" PostId="15224" Text="Also, I do not consider the diamond/tungsten grit ones to be true steels, as they are designed to remove material rather than true the edge. If you put them in the same class with a traditional steel, you get that lack of consensus on what a &quot;steel&quot; does. But if you separate hones from steels, I doubt there's much confusion about what each does." CreationDate="2011-06-05T15:09:03.090" UserId="3348" />
  <row Id="18805" PostId="15246" Score="1" Text="A salad spinner works wonders drying potatoes, as does a few hours (bare) in a freezer." CreationDate="2011-06-05T16:01:17.537" UserId="201" />
  <row Id="18806" PostId="15250" Text="to be more specific, my goal today is biscotti so not something that aims to be light and fluffy like a cake. Maybe that is what matters here?" CreationDate="2011-06-05T16:51:02.653" UserId="6383" />
  <row Id="18807" PostId="15249" Text="This question includes an answer for you: http://cooking.stackexchange.com/questions/701/what-oil-or-fat-to-use-for-different-purposes" CreationDate="2011-06-05T16:56:06.750" UserId="4442" />
  <row Id="18808" PostId="15251" Score="2" Text="Additional information: the smoke point of extra virgin olive oil is around 320F/160C, Virgin Olive oil is 420F/216C (hot enough for almost all uses), and extra light olive oil is 468F/242C. &quot;Pure&quot; (refined, not extra virgin) olive oil should smoke from 420-450F." CreationDate="2011-06-05T17:42:04.140" UserId="6345" />
  <row Id="18810" PostId="5612" Text="what if your basil plants are flowering daily ? its like a full time job pinching them off my 5 plants." CreationDate="2011-06-05T19:05:45.543" UserId="6386" />
  <row Id="18811" PostId="5612" Text="Welcome to the site @James. Questions should either be added as a comment to the original question or asked as a new question. Asking a question as an &quot;answer&quot; will not get you what you are looking for. The answer to your question is probably just to either keep picking the flowers or use all your basil at one time (freeze it, make pesto, etc.)." CreationDate="2011-06-05T19:29:26.250" UserId="1259" />
  <row Id="18812" PostId="15139" Text="Thank you everyone for the great answers!  I'm really enjoying this olive oil!" CreationDate="2011-06-05T19:29:42.520" UserId="6324" />
  <row Id="18813" PostId="15252" Text="I don't think that works. A bird's nest will produce a bird's nest (methinks) and I already have a spider and don't use it to drop the potatoes in the oil." CreationDate="2011-06-05T19:41:10.977" UserId="641" />
  <row Id="18814" PostId="15257" Text="That's what I figured. Any idea what the temperature swing is pre / post water boiling out?" CreationDate="2011-06-05T19:51:06.550" UserId="1259" />
  <row Id="18815" PostId="15257" Score="1" Text="Well, the water obviously boils at 100C. The fat starts to brown at 150C. I'd imagine there's a fairly smooth gradient between the two." CreationDate="2011-06-05T20:00:50.557" UserId="4194" />
  <row Id="18816" PostId="15256" Score="2" Text="I would dispute that beer at 4-5% abv is weak. Most beers I've seen are in this range, including Belgian beer (I haven't seen beer from northern France). The list of beers in On food and cooking confirms that. Of course there are stronger beers, but the most popular ones in any beer-famous region in Europe seem to be in the 4-5 range. Maybe he is missing the deeper, drier notes of bottom fermented beers and is erroneously attributing the &quot;lighter&quot; taste of ales to a lower alcohol content." CreationDate="2011-06-05T21:12:04.300" UserId="4638" />
  <row Id="18817" PostId="15261" Score="3" Text="The explanation sounds nice, but doesn't convince me completely. Bavaria also has a strong pub culture (Stammkneipen culture?) and both doppelbock (10% lager) and spiked beer cocktails like Kirschgoiß are widespread there (although not as popular as standard lager). If the socially acceptable drunkedness after a long evening was so important in determining the alc content of drinks, there should be much less demand for strong beers in Bavaria too." CreationDate="2011-06-05T21:23:49.417" UserId="4638" />
  <row Id="18818" PostId="15260" Text="I edited the title because it sounded like you were asking about adding pure ethanol to a dish; please revise it if I got it wrong. Btw, it may not be called &quot;alcohol&quot; if you want it as fuel. In Germany, you can buy undrinkable &quot;Brennspiritus&quot; which is still mostly ethanol but is regulated differently from drinkable alcohol. There are probably similar products in the UK." CreationDate="2011-06-05T21:33:43.820" UserId="4638" />
  <row Id="18819" PostId="15260" Text="You should be able to get it at any proper chemist. You could also just buy a cheap high-proof drink like vodka." CreationDate="2011-06-05T21:34:57.357" UserId="4194" />
  <row Id="18820" PostId="15247" Text="The market where we bought it from had us cut through the skin on one side, open it and then leave it for people to pull out what they wanted with tongs. Once that half was done, we opened the other side." CreationDate="2011-06-05T22:15:29.787" UserId="84" />
  <row Id="18821" PostId="1598" Text="Try using some sage" CreationDate="2011-06-05T22:51:23.800" UserId="6306" />
  <row Id="18822" PostId="15262" Score="2" Text="I agree with him, there really is not much point in frying with olive oil. The flavour gets whittled down to nothing by the end, and the low smoke point makes the supposed health benefits a pretty tough sell." CreationDate="2011-06-05T22:52:55.927" UserId="41" />
  <row Id="18823" PostId="14641" Text="Can you format your recipe a little better? It's a bit difficult to read as it is." CreationDate="2011-06-05T22:53:18.150" UserId="5055" />
  <row Id="18824" PostId="15259" Score="1" Text="-1 ehow is not a reliable source of information. Check the facts from science books on wheat, or information published by mills" CreationDate="2011-06-05T23:25:31.777" UserId="3203" />
  <row Id="18825" PostId="15256" Score="1" Text="I think it is likely that he prefers brown ale - there's a lot more substance in brews like Wilfort and Leffe Brune than there is in yer typical UK beer, and a big tradition of brewing brown beer in both Belgium and Northern France. Try feeding him Hobgoblin and see what he makes of that ..." CreationDate="2011-06-06T00:31:34.617" UserId="5885" />
  <row Id="18826" PostId="15267" Text="As I understand it, you're only able to buy pure alcohol in UK for industrial / commercial purposes - you could theoretically pay the duty and buy it as a private individual, but you'd have a hard job getting anyone to supply you. Cooking in a restaurant might count, but you would have to keep a log book on how you use it if you wanted to claim the duty back." CreationDate="2011-06-06T01:11:30.213" UserId="5660" />
  <row Id="18827" PostId="15246" Text="Rinse in water, then wrap them in a tea towel (dish drying cloth) to dry them off. Don't use fabric softener when washing your tea towel - it reduces the water absorption!" CreationDate="2011-06-06T01:19:15.220" UserId="5660" />
  <row Id="18828" PostId="15252" Text="A spider works if the oil is hot enough... see James Barrie's post.  The bubbles from evaporating water will buoy the fries to the surface" CreationDate="2011-06-06T03:58:34.330" UserId="6345" />
  <row Id="18829" PostId="15261" Score="1" Text="@rumtscho Perhaps the &quot;socially acceptable dunkedness&quot; has not a universally accepted unit. See http://en.wikipedia.org/wiki/Metre#Timeline_of_definition" CreationDate="2011-06-06T04:27:23.367" UserId="2882" />
  <row Id="18831" PostId="15267" Text="Pyridine is a much worse poison that ethanol! Are you sure they actually use that in the UK? Most countries I know off list the bittering agent, typically Denatonium Benzoate" CreationDate="2011-06-06T05:23:47.710" UserId="3203" />
  <row Id="18832" PostId="15264" Text="You can taste it by letting it evaporate on your skin, and then giving that a quick lick. If it had bittering agents in it you will know!" CreationDate="2011-06-06T05:26:15.447" UserId="3203" />
  <row Id="18833" PostId="15269" Text="I'll give that a try. I knew I should have worked at McDonalds'" CreationDate="2011-06-06T05:53:45.940" UserId="641" />
  <row Id="18834" PostId="15261" Score="3" Text="@belisarius: Or maybe Brits can't hold their alcohol like Bavarians ;-)" CreationDate="2011-06-06T05:54:23.590" UserId="6345" />
  <row Id="18835" PostId="15260" Score="1" Text="The obvious solution is to distill your own moonshine.  You can have a drink for the cooker and one for the cook!" CreationDate="2011-06-06T06:30:07.643" UserId="6345" />
  <row Id="18836" PostId="15262" Score="1" Text="I agree as well UNLESS we're talking about refined olive oil labelled as &quot;pure olive oil&quot; and not extra virgin.  That has a much higher smoke point, and presumably the health benefits of monounsaturated fats would carry through to products fried in it. But generally using olive oil as a frying oil is just another piece of nonsense people latch onto for &quot;health reasons.&quot;" CreationDate="2011-06-06T07:09:07.273" UserId="6345" />
  <row Id="18837" PostId="14613" Text="Answer is incorrect -- you can get an unstable emulsion without an emulsifier. That's what normal vinaigrettes ARE." CreationDate="2011-06-06T07:17:34.630" UserId="6345" />
  <row Id="18838" PostId="15269" Score="3" Text="A good answer, except for the gloves and spatter guard.  Real men wear their hot-oil burn scars with pride... or at least that's what my chef said. :D" CreationDate="2011-06-06T07:21:54.020" UserId="6345" />
  <row Id="18839" PostId="15261" Score="2" Text="that's well known. And of course Brits tend to drink a lot more heavily as compared to many other people, so a similar amount of alcohol would have to be distributed over a larger volume even if they didn't get drunk so easily." CreationDate="2011-06-06T07:59:54.377" UserId="5770" />
  <row Id="18840" PostId="15273" Score="3" Text="I sliced the end of my finger off with my mandolin slicer.  You can have it." CreationDate="2011-06-06T08:32:59.603" UserId="2167" />
  <row Id="18841" PostId="15273" Text="Safety, that sure is a good thing to look for..." CreationDate="2011-06-06T08:38:35.940" UserId="641" />
  <row Id="18842" PostId="15275" Text="About garlic I said that because if your tomato sauce has started  with garlic you're at middle way to reach your target for sure but what if your tomato sauce is made from onions?&#xA;That's why I raise objections to garlic solution. ;)" CreationDate="2011-06-06T10:38:17.460" UserId="6389" />
  <row Id="18843" PostId="15233" Text="Ah, I see what you mean. So, @Vanessa, don't forget to season your recipe as needed." CreationDate="2011-06-06T10:43:16.127" UserId="4489" />
  <row Id="18844" PostId="15273" Text="All mandolins will slice the sponge you clean them with if you do it wrong. The idea is to only wipe from one direction, i.e. the one that stops the blade cutting the sponge." CreationDate="2011-06-06T12:55:34.453" UserId="4194" />
  <row Id="18845" PostId="15245" Score="1" Text="@Michael, that's what I meant by &quot;if the mesh is coarse enough for the fries to fall through it&quot;. My point is that if a &quot;straw fry&quot; is 3-4 mm wide, using a big sieve with 1-2 mm holes instead of the original basket should help." CreationDate="2011-06-06T12:57:32.270" UserId="4638" />
  <row Id="18846" PostId="15259" Text="Whole wheat flour is often quite a bit denser. A recent article in the *New York Times* recommended substituting flour mixtures by weight, not volume." CreationDate="2011-06-06T14:08:30.240" UserId="6341" />
  <row Id="18847" PostId="15273" Text="Unless you can dismount the blade... but you are correct of course :)" CreationDate="2011-06-06T14:18:42.520" UserId="641" />
  <row Id="18848" PostId="15231" Text="I agree.  I didn't spot the difference right away either, but it is in fact a different question.  I would *prefer* to see one comprehensive answer about crockpot scaling in general, and then we can merge the two questions (they are honestly very hard to tell apart, despite not being exact duplicates)." CreationDate="2011-06-06T14:37:34.663" UserId="41" />
  <row Id="18849" PostId="15271" Score="1" Text="+1 good answer. To *boil* the advice down, you've made broth, use it as such. ;o) The one thing to consider is that it may be a bit starchy from the potatoes and corn. Probably doesn't make a huge difference, but keep it in mind." CreationDate="2011-06-06T14:44:00.627" UserId="1259" />
  <row Id="18850" PostId="14851" Score="1" Text="If you have a machine to separate skins and seeds from fresh tomatoes, and you hae discovered that you can put the skins/seeds through again and get another jolt of sauce (thicker than what you get the first time through), do not put them through a third time - that will bring the bitterness from the seeds into the sauce." CreationDate="2011-06-06T15:01:12.677" UserId="304" />
  <row Id="18851" PostId="15277" Text="I've got to say that I love my mandolin. It fast and everything comes out identical. I've talked to a couple of professional chefs who've said, &quot;All I really need in a kitchen is my chef's knife and my mandolin.&quot; It surprised me to hear it, but it convinced me to get one." CreationDate="2011-06-06T15:18:49.550" UserId="1259" />
  <row Id="18852" PostId="15272" Text="You could also try sodium citrate or citric acid which has a bit more of a neutral sour than lime or zest." CreationDate="2011-06-06T15:24:14.413" UserId="1259" />
  <row Id="18853" PostId="15272" Text="A nice thought. However, I think it is the opposite: Real frozen yogurt doesn't taste of citric acid, I am probably missing the lactic acid taste. Maybe I should try a yogurt with stronger taste next time, the dead-culture supermarket stuff is sometimes too bland." CreationDate="2011-06-06T15:31:46.453" UserId="4638" />
  <row Id="18854" PostId="15272" Text="@yossarian, I will certainly not use lime, just because this is one of the few fruits I can't stand. But if the &quot;more lactic acid&quot; test turns out bad, I'll use citric acid." CreationDate="2011-06-06T15:33:37.140" UserId="4638" />
  <row Id="18855" PostId="15271" Text="I can see you're really taken _stock_ of my answer." CreationDate="2011-06-06T16:03:55.550" UserId="6345" />
  <row Id="18856" PostId="15278" Score="2" Text="I find your information on the difference between smoke point and pyrolysis very interesting. Still, I have two issues with this answer. 1) I don't clearly understand if you are for or against frying with olive oil (I think you support it, but it isn't entirely clear) 2) The other answers mentioned not only smoke point, but the obvious loss of taste when non-refined olive oil is heated at frying temperatures. Even if the fatty acids don't pyrolise, the aromatic compounds probably do. So why use the expensive EVOO for frying when the cheap sunflower oil (monounsaturated, has Vit E) will do?" CreationDate="2011-06-06T16:14:44.813" UserId="4638" />
  <row Id="18857" PostId="15278" Score="2" Text="I very much appreciate a lot of the technical details here, but I have a problem with this statement: *&quot;saturated fatty acid are hamful for cardiovascular illnesses&quot;* - can you back this up with some reliable source? I know that this is true for *trans fats* but I do not believe this statement to be the scientific consensus for saturated fats." CreationDate="2011-06-06T16:23:11.483" UserId="41" />
  <row Id="18858" PostId="15278" Text="Also, my understanding is that oil smoking does in fact indicate oxidation, and that the antioxidants in olive oil (or any oil) are a *component* of the smoke point. Now that could very well be wrong, but as above, I'd really like to hear that from a reliable source." CreationDate="2011-06-06T16:28:20.743" UserId="41" />
  <row Id="18859" PostId="15050" Text="When oven roasting, what are some good choices of equipment to use? I'm guessing a dutch oven is pretty typical but I do not own one." CreationDate="2011-06-06T16:32:00.950" UserId="4086" />
  <row Id="18860" PostId="15050" Score="1" Text="@Zombies- Basic roasting like what I described above only requires a deep roasting pan to catch juices, a wire rack to hold the meat off the pan, and a probe thermometer. Some recipes use foil to keep in moisture. There are many ways to go about this including a dutch oven. You should pick a method and try it or ask a separate question specifically about your chosen method." CreationDate="2011-06-06T16:37:44.957" UserId="2001" />
  <row Id="18861" PostId="15279" Text="Can you not get '550' flour? I believe that is the German equivalent of bread flour." CreationDate="2011-06-06T16:45:02.593" UserId="4194" />
  <row Id="18862" PostId="15277" Text="Interesting!  In your opinion is it primarily beneficial because you need high volumes of uniform food, or (regardless of amount) you want perfectly identical pieces?  Which type / brand do you recommend -- based on what factors? Thanks for the input." CreationDate="2011-06-06T17:15:28.480" UserId="6365" />
  <row Id="18863" PostId="15259" Text="@Peter Shor, that's probably a better solution. I don't have a kitchen scale, but I've seen 7/8 wheat=1 white, and that probably compensates similarly. Scales are always the most accurate, but volume persists in American cooking..." CreationDate="2011-06-06T17:35:50.563" UserId="6303" />
  <row Id="18864" PostId="15271" Text="@ yossarian - I usually boil the potatoes whole or cut into halves.  The corn is only boiled for the last 10 minutes (it usually goes in 4 or 5 minutes before crab legs, and about 7 minutes before the shrimp.  After the shrimp have boiled for 2-3 minutes, I kill the heat and drain the broth." CreationDate="2011-06-06T17:38:33.577" UserId="2174" />
  <row Id="18865" PostId="15271" Text="I'm glad that you guys were able to REDUCE the possibilities for me" CreationDate="2011-06-06T17:39:07.850" UserId="2174" />
  <row Id="18866" PostId="15277" Score="1" Text="I think the advantages are a few. It certainly helps get a large volume uniform, however, with small quantities it helps keep everything identical for even cooking. It's also by far the easiest way to julienne veggies. You can also use it to provide a much thinner cut than I can reliably manage with a knife (think pickled ginger thin). Mine is orange and was a gift. That's not much help though..." CreationDate="2011-06-06T17:57:30.083" UserId="1259" />
  <row Id="18867" PostId="15277" Text="And just like that, I found it: http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE" CreationDate="2011-06-06T18:05:03.730" UserId="1259" />
  <row Id="18868" PostId="15273" Score="2" Text="@c4h5as: Ha! My answer was going to be &quot;Your thumb.&quot; I took a huge chunk out of mine the first time I used one. Buy some kevlar gardening gloves, and never worry about hacking off fingers again. That annoying plastic hockey puck is worthless." CreationDate="2011-06-06T18:22:11.903" UserId="218" />
  <row Id="18869" PostId="15274" Score="1" Text="This isn't an answer to the question and would better serve as a comment." CreationDate="2011-06-06T18:31:36.777" UserId="2148" />
  <row Id="18870" PostId="15267" Score="1" Text="The recipe was established many years ago, and I remember the trouble I had actually finding out what was in there about 30 years ago. My chemist's nose says that they still add pyridine." CreationDate="2011-06-06T19:10:52.730" UserId="5885" />
  <row Id="18871" PostId="15262" Score="2" Text="Compared to refined olive oil, Canola (rapeseed) oil is far cheaper and a fat profile at least as good." CreationDate="2011-06-06T20:10:03.637" UserId="160" />
  <row Id="18872" PostId="15257" Text="While the water is boiling off, the energy (from the burner) is going to that, so the temperature is fairly constant. Once the water is gone, the temperature quickly rises. Similar to what happens if you boil a pan dry; as long as there is water, it'll be at ≈100°C, but once that water is gone, the pan will fairly quickly heat up. In other words, keep an eye on the butter!" CreationDate="2011-06-06T20:49:21.417" UserId="160" />
  <row Id="18873" PostId="15253" Score="1" Text="I wasn't aware pre-frying was a secret. I thought it was standard procedure, but mainly for the purpose of cooking the fries through (and then using the hotter oil to quickly brown and crisp the outside)." CreationDate="2011-06-06T20:54:06.957" UserId="160" />
  <row Id="18874" PostId="14641" Text="Sure thing - thanks for the suggestion :)" CreationDate="2011-06-06T20:58:06.330" UserId="5252" />
  <row Id="18875" PostId="15226" Text="Cuisinart food processors (at least the two I have) are dishwasher safe [well, except motor, but duh]. That makes cleanup time almost nothing." CreationDate="2011-06-06T21:07:12.903" UserId="160" />
  <row Id="18876" PostId="15220" Text="Do you mean *convection* oven, or do you really mean *induction* oven?" CreationDate="2011-06-06T21:12:38.100" UserId="160" />
  <row Id="18877" PostId="8271" Text="Do you already have an exhaust fan?" CreationDate="2011-06-06T21:18:06.743" UserId="160" />
  <row Id="18878" PostId="15275" Text="*Sourness* is based on acidity.  *Bitterness* involves completely different taste receptors and  compounds which are common in plants and herbs." CreationDate="2011-06-06T21:27:44.957" UserId="41" />
  <row Id="18879" PostId="8271" Text="Yes but not very powerful." CreationDate="2011-06-06T21:39:31.617" UserId="1511" />
  <row Id="18880" PostId="15277" Text="Great thoughts.  I'm a knife skills geek, so i love the challenge of uniform, hand cut juliennes...but I've never mastered super-thin cuts.  I'll have to check out recipes that call for thin pickled ginger...then I'll probably be sold on the thing.  At $39.93, it's worth a try!  (loved all the rave reviews on amazon).  Thanks again for providing a contrasting perspective." CreationDate="2011-06-06T21:45:35.373" UserId="6365" />
  <row Id="18881" PostId="15286" Score="1" Text="cocoa powder and skim milk are both (almost) fat free." CreationDate="2011-06-06T22:08:11.977" UserId="2001" />
  <row Id="18882" PostId="15286" Text="Note: this question was inspired by [this](http://answers.yahoo.com/question/index?qid=20080827212958AASP62o) question from Yahoo Answers, which got no good responses.  I assume StackExchange can do better." CreationDate="2011-06-06T22:11:03.987" UserId="6287" />
  <row Id="18883" PostId="15285" Text="Excuse me if this is an ignorant question but which are &quot;summer savory&quot; herbs?" CreationDate="2011-06-06T22:11:37.030" UserId="2001" />
  <row Id="18884" PostId="15286" Text="It seems like several of the answers there are decent. Of course, the accepted answer is a low-fat recipe, not fat-free. Homemade pudding is often starch and egg yolk- so you need a replacement for the egg yolk and not the milk and cocoa. Hopefully people here smarter than myself can make suggestions about alternative thickening agents." CreationDate="2011-06-06T22:17:29.023" UserId="2001" />
  <row Id="18885" PostId="15277" Text="I am all gun ho for knife skills, but I can't get chips all uniform, or straws, or... and not to mention the speed you can achieve with a mandolin is amazing." CreationDate="2011-06-06T22:24:25.167" UserId="641" />
  <row Id="18886" PostId="15286" Text="@Sobachatina, I have always considered the egg (yolk or whole) to be optional in puddings. Pudding is starch based, if I want something more classy, I make a custard (usually without any starch)." CreationDate="2011-06-06T22:47:34.470" UserId="4638" />
  <row Id="18887" PostId="15285" Text="@sobachatina this is the name of a specific plant, satureja hortensis. en.wikipedia.org/wiki/Summer_savory. In my opinion, it is a culinary crime to make white beans soup without it, but it has many other uses too." CreationDate="2011-06-06T22:51:30.653" UserId="4638" />
  <row Id="18888" PostId="15284" Text="+1 People have been grinding wholemeal flour by hand for millennia, I am not convinced the bran shards are really a problem, and soaking would surly fix it anyway. In days before packaged yeast, the trick was to mix the bread the night before, and leave the open mix exposed to the night air to &quot;catch&quot; from the vines or fruit trees" CreationDate="2011-06-06T22:51:55.770" UserId="3203" />
  <row Id="18889" PostId="15286" Text="Is this a recipe request (which if off-topic) or do you have an actual question?" CreationDate="2011-06-06T23:11:30.943" UserId="3203" />
  <row Id="18890" PostId="15224" Text="@bikeboy389 What do you mean by &quot;separate hones from steels&quot;, the terms is &quot;honing steel&quot;. The diamond steel is claimed to work as a hone and the fine diamond dust should grab the damaged edge and re-align it. But is appears to just file it away, while losing it diamonds!" CreationDate="2011-06-06T23:15:55.507" UserId="3203" />
  <row Id="18891" PostId="15273" Score="2" Text="A good mandolin should make pretty music.  A good mandoline juliennes and thin-slices things.  These are not the same thing." CreationDate="2011-06-07T01:16:29.637" UserId="6345" />
  <row Id="18892" PostId="15277" Score="1" Text="@GUI Junkie &amp; Kati: Even executive chefs pull out the mandoline for scalloped potatoes and fine julienne carrots. I've seen them do it. Knife skills are wonderful, but a mandoline is several times as fast, and more consistent.  If you do a lot of thin slices or juliennes, a mandoline is really the way to go. So, you're not alone in struggling with a couple really tricky cuts. Yes, you can learn to do the cuts by knife, but it really isn't worth the time doing it the hard way unless you have no choice." CreationDate="2011-06-07T01:22:14.063" UserId="6345" />
  <row Id="18893" PostId="15280" Text="I know a couple cooks too macho to follow &quot;good advice.&quot;  Their finger tips show it." CreationDate="2011-06-07T01:25:41.083" UserId="6345" />
  <row Id="18894" PostId="15278" Text="@Aaronut WHO, and most western government health organisation recommend low saturated fat diets to avoid CVD, diabetes and other complications. In some cultures/countries the evidence is outstanding (e.g. Pacific peoples). You can't quote USDA food safety and then ignore their CVD warnings" CreationDate="2011-06-07T01:57:21.307" UserId="3203" />
  <row Id="18895" PostId="15278" Text="@TFD: First of all, yes I can; food safety and general health are two very different subjects as we've made plainly clear in the past. More importantly, vague allusions are not citations; I'd like to know specifically where this was stated and in what context. I've seen certain limited evidence to suggest that *increasing* the intake of *monounsaturated* fatty acids (relative to other kinds) can *reduce* the risk of heart disease, but that's a very far cry from cutting out saturated fat entirely and/or claiming that it causes heart disease." CreationDate="2011-06-07T02:06:21.173" UserId="41" />
  <row Id="18896" PostId="15278" Text="As I understand it Pyrolysis of olive oil is around 500°C (930°F) and oxidation of olive oil it over 180°C (350°F). Oxidation happens very slowly as only the oxygen exposed surface reacts, and this forms a &quot;plastic&quot; film which prevents further oxidation. Vegetable oils tend to catch fire long before any large amount of oxidation has occured" CreationDate="2011-06-07T02:08:16.423" UserId="3203" />
  <row Id="18897" PostId="15278" Text="@Aaronut there are years of studies published, and many show direct correlation (google search, wikipedia etc). Sure some don't but that happens with every research process. You have to average them out. The insignificant results could be due to saturated fats being replaced with other stuff that is just as bad. This issue is currently being researched" CreationDate="2011-06-07T02:12:47.713" UserId="3203" />
  <row Id="18898" PostId="15278" Text="@Aaronut other than that just visit a pacific island where mammal based saturated fats have been introduced in the last few hundred years and see what happened (sugar and wheat came much later)" CreationDate="2011-06-07T02:14:12.143" UserId="3203" />
  <row Id="18899" PostId="15278" Text="@Aaronut also with pacific peoples high saturated fat diets are strongly linked to diabetes even though they may not yet have progressed to CVD and/or obesity. Our local studies are quite clear on this. Local doctors even get pay bonuses for encouraging this diet change" CreationDate="2011-06-07T02:21:08.747" UserId="3203" />
  <row Id="18900" PostId="15278" Text="@Aaronut some background to above http://www.phac.health.govt.nz/moh.nsf/pagesmh/5505/$File/DiabetesPreventionALindsay.pdf" CreationDate="2011-06-07T02:28:35.167" UserId="3203" />
  <row Id="18902" PostId="15280" Text="That looks similar to mine which works fine. Same sort of price. You don't want to spend too much since the blades can't be easily re-sharpened, and replacements are always hard to get" CreationDate="2011-06-07T02:29:07.677" UserId="3203" />
  <row Id="18903" PostId="15278" Text="@TFD: I still don't see a single credible reference. I repeat, a vague allusion is not a citation. This is exactly why we generally disallow discussion of health topics here; aside from it being an immature field even among scientists, laypeople seem to form very strong beliefs based on flimsy and often anecdotal evidence. Maybe you're right, maybe you're not, but I would appreciate it if you and everyone else could refrain from making unsubstantiated claims about subjects that are only tangentially on topic." CreationDate="2011-06-07T02:30:18.267" UserId="41" />
  <row Id="18904" PostId="15278" Text="@TFD: OK, from your link: *&quot;The three recognised modifiable risk factors for diabetes are obesity, diets high in saturated fats, sugars and low fibre, and physical inactivity&quot;.* This is credible - people who do all of those things are at a higher risk of diabetes. However, diabetes is not heart disease and the diabetes risk is only applicable to an already-at-risk group (most people are not genetically predisposed to diabetes)." CreationDate="2011-06-07T02:32:40.343" UserId="41" />
  <row Id="18905" PostId="15278" Text="@Aaronut The risk factors are part of most westerners normal lives. How many geek use a stand up desk even? Diabetes is now considered an indicator to CVD etc. Diabetes risk is not always a genetic thing" CreationDate="2011-06-07T03:13:51.007" UserId="3203" />
  <row Id="18906" PostId="15285" Score="1" Text="Some good ideas here, but one problem: coriander powder and cilantro may smell similar and come from the same plant, but they taste vastly different when cooked.  While cilantro works, I did not get good results when using coriander in rice (unless it is a small part of a complex spice medley)." CreationDate="2011-06-07T05:14:18.150" UserId="6345" />
  <row Id="18907" PostId="15275" Text="**@Aaronut** well I missed understand the taste topic. But they are confuse as well. &#xA;Because the baking soda and something sweet **react with sourness**, *not react with bitterness!* ;)" CreationDate="2011-06-07T07:51:57.493" UserId="6389" />
  <row Id="18908" PostId="15290" Text="Added to list. Thanks." CreationDate="2011-06-07T09:21:33.070" UserId="641" />
  <row Id="18909" PostId="15273" Text="I stand corrected. The spell checker does not accept mandoline..." CreationDate="2011-06-07T09:23:50.807" UserId="641" />
  <row Id="18910" PostId="15280" Text="I have used a Benriner once and it's a marvel. The only 'issue' is that you need a screwdriver to fasten the blade." CreationDate="2011-06-07T09:27:23.850" UserId="641" />
  <row Id="18911" PostId="15279" Text="@ElendilTheTall Type 550 has higher mineral content, not more proteins. It differs from 405 because it has a small part of the germ milled, while 405 is pure endosperm. However, both are made with soft winter wheat, whereas American bread flour is made with spring wheat, which has more protein (=gluten). Even if the germ in 550 provides a bit more protein, it is nowhere as much as in the durum flour." CreationDate="2011-06-07T10:19:46.493" UserId="4638" />
  <row Id="18912" PostId="15284" Text="It is industrially milled, and has no shards or bran. The particles are just somewhat coarser, but nowhere near semolina. And it surely had gluten development - the remains were very hard to soften in water, unlike starchy dough - but it was tough instead of elastic." CreationDate="2011-06-07T10:24:50.097" UserId="4638" />
  <row Id="18914" PostId="15278" Text="I've edited to answer to your comments because it exceeded character limit. KR" CreationDate="2011-06-07T11:01:20.560" UserId="6389" />
  <row Id="18915" PostId="15278" Text="Here's a study (found via wikipedia). http://www.plosmedicine.org/article/info%3Adoi%2F10.1371%2Fjournal.pmed.1000252 In the US, the saturated fat -&gt; CVD link seems to have been born in the 70s out of a series of political events. It was enshrined as national policy and continues to drive federal health guidelines. The tide is turning against it only slowly as more studies seem to counter this notion" CreationDate="2011-06-07T11:09:58.677" UserId="4489" />
  <row Id="18916" PostId="15278" Text="@Aaronut, current research seems to lean towards: polyunsaturated fat instead of saturated fat is good for the heart; overall reduction of saturated fat is controversial. See following metastudies: http://www.ncbi.nlm.nih.gov/pubmed/20711693,  http://www.ncbi.nlm.nih.gov/pubmed/18937892, as well as Ray's link. I didn't find data specifically about monounsaturated fat. Of course, such studies are not immune to biases, but that seems to be the best data currently available." CreationDate="2011-06-07T11:41:04.507" UserId="4638" />
  <row Id="18917" PostId="15278" Text="@Ray, I don't understand your comment. First, you say that the policy against saturated fat had political reasons, but don't give a source for this. Second, you link something which I assume you count as &quot;[countering] this notion&quot;, but the study's conclusion is &quot;These findings provide evidence that consuming PUFA in place of SFA reduces CHD events in RCTs&quot; (PUFA=Polyunsaturated fatty acids, SFA=Saturated fatty acids, CHD=Coronary heart disease, RCT=Randomized controlled trial), which means that replacing sat. fat leads to fewer CVD." CreationDate="2011-06-07T11:43:59.827" UserId="4638" />
  <row Id="18918" PostId="15278" Text="@rumtscho--yes, I ought to have made that more clear. Aaronut was looking for a source for saturated fat linked to CVD, so I was providing that. I don't have a source for the political background; I wasn't trying to post an answer with that info, just wanted to provide some perspective as someone who has grown up in a country where we are indoctrinated about this from childhood, and hear it in schools, see it on food packaging, read it from CDC, FDA, AHA, etc. It's so ingrained in American minds, anyone questioning it is treated as someone wanting people to die from heart attacks." CreationDate="2011-06-07T11:51:23.740" UserId="4489" />
  <row Id="18919" PostId="15287" Text="Yep, that's the only &quot;pre-made dry seasoning for rice&quot; that I found." CreationDate="2011-06-07T12:20:26.470" UserId="6395" />
  <row Id="18920" PostId="15273" Text="I was going to say something like, &quot;look for one that won't take the tip of your finger off&quot;, but @C4H5As beat me to it.  I too took a major slice out of the tip of a finger with a mandoline.  Make sure it comes with some sort of guard/food holder that stands between your fingers and the blade.  _And use it!_  Mine has one, but I neglected to use it on this occasion and caused quite a bloody mess." CreationDate="2011-06-07T12:55:34.593" UserId="358" />
  <row Id="18921" PostId="15274" Text="I think it is a valid answer: if you wonder why the English beer is so weak - try a stronger one, which can be more like the beer he wanted to find." CreationDate="2011-06-07T13:23:07.627" UserId="6390" />
  <row Id="18922" PostId="15286" Score="1" Text="@TFD It was a question about substitutions in a specific context, which I thought was on-topic.  I certainly didn't request a recipe." CreationDate="2011-06-07T14:19:23.417" UserId="6287" />
  <row Id="18923" PostId="15288" Text="Thanks!  Yes, 'absolutely no fat' is kindof a silly condition, but it was a bit of an academic question (that's what happens when a philosopher starts cooking).  I had a hunch xanthan gum would turn up somewhere in the answer - I'll have to look into some thickeners and come back with anything useful I turn up with." CreationDate="2011-06-07T14:22:09.000" UserId="6287" />
  <row Id="18924" PostId="15299" Text="The 154°C factoid comes from Wikipedia, and it might not refer to the pan temperature." CreationDate="2011-06-07T14:37:07.763" UserId="4697" />
  <row Id="18925" PostId="15278" Text="@rumtscho: Thanks for the correction, you are right; as confirmed by Ray's link, it is poly and not mono substitution that was tested. Unfortunately, poly is also the most prone to pyrolysis, so cooking with too much of it could lead to other problems associated with rancidity/free radicals. Unfortunately, a lot of these nuances seem to get lost in translation when studies are reported in news and repeated by laypeople; &quot;substituting a certain amount of poly for sat reduces CVD risk&quot; is *not at all* the same thing as &quot;saturated fat causes CVD&quot;. It's a dangerous oversimplification." CreationDate="2011-06-07T14:52:30.583" UserId="41" />
  <row Id="18926" PostId="15288" Text="Glad to hear you liked the answer. If you really want to do the thing and are willing to experiment a bit, try combining additives. A small amount of gelatine in a starch pudding (not enough to thicken it) should give it a richer mouthfeel. Adding lecithin could also make the texture smoother, imitating pudding with egg-yolk. (Lecithin has lipides, but not actual fat). The book I mentioned is available here: http://blog.khymos.org/recipe-collection/, good luck with experiments." CreationDate="2011-06-07T14:56:41.043" UserId="4638" />
  <row Id="18927" PostId="15300" Score="2" Text="almond milk is made from ground almonds, and almonds contain lots of fat. Random Googled sources suggests that almond milk typically has 1% fat. Skim milk from a cow, on the other hand, only has 0,18% fat (data from the USDA nutrition db). So I don't see how almound milk is a good solution for the question asked. Of course, I can imagine an almond-milk pudding tasting good in its own right, but it is nowhere near fat-free." CreationDate="2011-06-07T15:01:51.103" UserId="4638" />
  <row Id="18928" PostId="15302" Text="I was under the impression that higher temperatures caused even more carcinogens. Do you think that there's no point in trying to keep the temperature down?" CreationDate="2011-06-07T15:03:38.967" UserId="4697" />
  <row Id="18929" PostId="15302" Score="3" Text="Well, you have to weigh up the risk of cancer with the desire to eat a decent steak. Sure, you can lightly brown the steak, but it may well be tough and lack flavour, not to mention the texture of a nice crust. In any case, unless you're eating cremated steak for breakfast, lunch and dinner, day in and day out, it's not like you're poking death in the eye. Everything you eat (or drink, or _do_) these days apparently causes cancer; in my opinion life's too short to worry about it." CreationDate="2011-06-07T15:08:33.520" UserId="4194" />
  <row Id="18930" PostId="15302" Text="Thanks! (It would still unnecessary if low temperatures were enough for a decent steak, though.)" CreationDate="2011-06-07T15:11:53.143" UserId="4697" />
  <row Id="18931" PostId="15302" Text="Then you'd risk food poisoning... ;)" CreationDate="2011-06-07T15:12:58.403" UserId="4194" />
  <row Id="18932" PostId="15302" Text="@Tim: I've seen no comprehensive evidence to suggest that high-heat cooking causes cancer.  If you heat oil well past its smoke point then yes, bad things happen, but aside from that, you're not exactly flirting with disaster." CreationDate="2011-06-07T15:13:11.867" UserId="41" />
  <row Id="18933" PostId="15278" Text="sone: The first link seems pretty sensationalist to me; the last one looks promising although unfortunately I can't read Italian. I do appreciate you taking the time just to find those links, but I don't suppose you could try to translate one or more relevant parts from one of the more... *formal* sources you listed?" CreationDate="2011-06-07T15:22:14.697" UserId="41" />
  <row Id="18934" PostId="15302" Score="1" Text="@Aaronut: Here is a study showing a link between high-heat red meat cooking and cancer.   http://www.ncbi.nlm.nih.gov/pubmed/10503902?dopt=Abstract   There is also compelling evidence linking high red meat consumption to cancer.  That doesn't stop me from loving a good steak." CreationDate="2011-06-07T15:35:53.037" UserId="6345" />
  <row Id="18936" PostId="15302" Text="@Bob: I *had* heard about the study regarding very-well-done (i.e. overcooked) meat and vaguely remember the bit about grilling; it's not entirely clear to me if the correlation also applies to meat that is very quickly seared and then either served right away or slowly cooked to medium-rare (i.e. in an oven).  If so, then that's a shame, but if not, then who'd want to pan-fry an entire steak to well-done anyway? Yick." CreationDate="2011-06-07T16:00:34.540" UserId="41" />
  <row Id="18937" PostId="15278" Text="Unfortunately/fortunately I don't get english or american humor ;) *&quot;one of the more... formal sources&quot; *.&#xA;Anyway I thought the effort that foreign people do contributing in international forum writing and thinking in english is something should be appreciate!!&#xA;You wanted some reliable sources and I gave to you! Those are all Italian governament institution and a law as well. It would be too much for me to facilitate in english. &#xA;Your effort could be copying into a google translator and try to get the sense. &#xA;By the way I will translate for you when I'll have time because I'm quite serious. KR" CreationDate="2011-06-07T16:05:49.603" UserId="6389" />
  <row Id="18938" PostId="15302" Score="1" Text="@Aaronut: The chemicals, heterocyclic amines and polycyclic aromatic hydrocarbons (example: the napthalene in mothballs), are produced when you do the initial sear, and continue as long as it is kept at high temperature.  So, if you sear or grill all the way to well-done it will have more carcinogens... but if you take it only to mid-rare it will have less. Of course, the sear-then bake approach will produce far less.   Oddly enough, grilled chicken breasts are a worse offender than steaks, with 10x as much carcinogens!  http://bit.ly/4CnlS9" CreationDate="2011-06-07T16:11:30.773" UserId="6345" />
  <row Id="18939" PostId="15301" Text="With no fat at all in the pan? Isn't that going to be terrible to clean (unless you're making a sauce)?" CreationDate="2011-06-07T16:12:37.920" UserId="4697" />
  <row Id="18940" PostId="15301" Score="1" Text="You can pre-oil the steak if you like, but when you sear in cast iron, it'll release after a minute or two when the searing is done.  Something about the seasoning layer on cast-iron.  Cleanup is actually quite simple once it releases.  Now, if you're using doing something else using the butter trick, pour in a little oil before using the pan." CreationDate="2011-06-07T16:15:53.783" UserId="6345" />
  <row Id="18941" PostId="15280" Text="@GUI Junkie - that must have been an older model; the current ones have thumbscrews for fastening the blade, no tool needed." CreationDate="2011-06-07T16:26:58.177" UserId="1393" />
  <row Id="18942" PostId="15278" Score="1" Text="1. @soneangel I for one appreciate the effort you are putting in your contribution. English is my third language, and I know how hard it is to produce good arguments in a foreign language. The problem is, you can't convince anybody if they don't understand the arguments you make. If you don't find the time to translate, I will vouch for you: the sources you linked indeed state that the eating of saturated fat causes elevated cholesterol levels, which are linked to heart disease. But I don't think that @Aaronut doubted that a similar statement is contained there; more likely he wanted to judge" CreationDate="2011-06-07T16:28:30.593" UserId="4638" />
  <row Id="18943" PostId="15303" Score="1" Text="You are completely correct about the smoke points, but it isn't necessarily the case that you don't want to exceed them. Watch any old episode of Molto Mario, e.g. and you'll see him searing in a smoking hot pan of evoo. It actually tastes delicious that way, though there are health concerns that may be an issue." CreationDate="2011-06-07T16:28:41.220" UserId="1393" />
  <row Id="18944" PostId="15286" Score="1" Text="@rumtscho- Every homemade pudding I have ever seen was closer to a stirred custard with a lot of added starch. Browsing on my usual recipe sites it is rare to see an egg free recipe at all." CreationDate="2011-06-07T16:31:18.393" UserId="2001" />
  <row Id="18945" PostId="15278" Text="2. their credibility, for which the whole text is needed. I for one don't accept these documents as convincing. I agree with @Aaronut on the first. The second and third documents are indeed government policy. Sadly, governments are not always correct - not in Italy and not elsewhere. This is why a scientific, and not legal source is better. The fourth source is from the &quot;background&quot; chapter of a PhD thesis in nutritional science. It says &quot;many studies have shown that&quot; without citing a single study. I wouldn't accept work in this quality from my bachelor students, let alone in a PhD." CreationDate="2011-06-07T16:38:38.360" UserId="4638" />
  <row Id="18946" PostId="15225" Text="@rumtscho: incidentially that's one of the reason's for our change. :-) But then again, we ARE redoing the kitchen&#xA;&#xA;@JDelage: Another option (perhaps, still not a possibility), is to get a cooktop, and putting an oven below it. Perhaps, still not a possibility, but just to toss another option out there. (It adds a few more choices)." CreationDate="2011-06-07T16:42:34.823" UserId="231" />
  <row Id="18947" PostId="15278" Text="3. This does not mean that we think that your statements are wrong. We don't know if they are, that's why we ask for sources. Sadly, the sources are not good enough to convince me personally that they are right. So at the moment, I am not sure if olive oil is indeed better for the heart than butter or not. You can trust a government or any other source, and anybody who agrees with you is likely to upvote your answer. I think Aaronut's first comment was intended to show that there isn't universal agreement, rather than start a long discussion on a topic even top scientists don't agree on." CreationDate="2011-06-07T16:45:14.767" UserId="4638" />
  <row Id="18948" PostId="15220" Text="When you've come to a decision, could you post your findings back in this post in an Edit? It would be helpful to re-share anything new that you learn. Thanks." CreationDate="2011-06-07T16:45:41.233" UserId="231" />
  <row Id="18949" PostId="15304" Score="3" Text="It produced a singularity? Awesome!" CreationDate="2011-06-07T16:48:10.397" UserId="2001" />
  <row Id="18950" PostId="15278" Text="I really appreciate everyone remaining civil throughout this discussion. However, comments are not really built for such lengthy discussions. Please feel free to continue this in [chat] though!" CreationDate="2011-06-07T18:31:12.993" UserId="60" />
  <row Id="18951" PostId="15304" Score="1" Text="For the record, most stars actually get extremely large before collapsing. I suggest avoiding this as red pudding giants will certainly require a thorough oven cleaning, and pudding supernovae will require a scrubbing of the entire room, bordering on power washing. Also, when baking supernovae in the oven, it is advisable to wear eye protection." CreationDate="2011-06-07T19:25:55.183" UserId="160" />
  <row Id="18952" PostId="8271" Text="Well, a more powerful one will better vent the smell, so you may want to look into that. So will opening the windows, if its at all breezy outside." CreationDate="2011-06-07T19:43:27.850" UserId="160" />
  <row Id="18953" PostId="15300" Score="4" Text="@rumtscho - why bother nit-picking about this? So almond milk has 1% fat - that is not LOTS of fat, and will result in less than 1% fat in the finished blancmange. It is possible to make oat milk, which would be even lower fat than skimmed milk, and is just as tasteless. I'm trying to point to a technique that has worth in itself, at the same time delivering a low-fat pudding which is neglected in favour of &quot;easy answer&quot; packets nowadays. So you can use something that has only 0.18% fat - but lacks flavour. 1% fat is &quot;naff all&quot; fat, 18% of naff all is still naff all." CreationDate="2011-06-07T20:36:58.983" UserId="5800" />
  <row Id="18954" PostId="15303" Text="@Michael: You should check out [this answer](http://cooking.stackexchange.com/questions/15249/why-should-i-use-olive-oil/15262#15262) and in particular the linked article for McGee. It's sort of anecdotal, but it jibes with my own experience - EVOO heated to the point of smoking has almost no flavour, and in extreme cases can even make a fresh, high-quality oil almost unpalatable. To each his own, of course, but I save my EVOO for condiments and dressings." CreationDate="2011-06-07T20:53:46.030" UserId="41" />
  <row Id="18955" PostId="13548" Score="1" Text="There's not a lot of taste in alcohol. I think the &quot;alcoholic taste&quot; referred to comes from compounds formed during a maturation step, rather than alcohol itself. I have a bottle of &quot;bad&quot; jenever that has been dodging around my kitchen for 3 years waiting for an answer. I think it is going down the toilet if we don't get a good answer here!" CreationDate="2011-06-07T21:01:01.930" UserId="5885" />
  <row Id="18956" PostId="15282" Text="This isn't a dry seasoning, hence adding it in comments instead of answers: you can use coconut milk for all or part of the water when you're cooking rice. It gives the rice a hint of coconut flavor and makes it soft and creamy. You can add a bit of cinnamon for some extra flavor. It works really well with Thai or Indian food. Rice (made with water) with cinnamon is good too." CreationDate="2011-06-07T21:40:41.493" UserId="6303" />
  <row Id="18957" PostId="14154" Score="1" Text="Looks like it's time to use science! Try it and report back?" CreationDate="2011-06-07T21:45:43.857" UserId="6303" />
  <row Id="18958" PostId="15287" Text="Is furikake commonly mixed in? I'd only been aware of it being sprinkled on top." CreationDate="2011-06-07T21:55:38.917" UserId="4489" />
  <row Id="18959" PostId="8271" Text="This is an apartment, I am not able to modify my unit." CreationDate="2011-06-07T22:59:32.090" UserId="1511" />
  <row Id="18960" PostId="15287" Text="Sprinkling on top is better for &quot;presentation&quot; but also has a benefit that the Furikake stays &quot;crunchier&quot; longer.  However it can easily be mixed in as a seasoning.  Here is a great example of making Furikake flavored rice balls (optionally wrapped in seaweed): http://vegetablegohan.blogspot.com/2011/02/homemade-japanese-wakame-furikake.html" CreationDate="2011-06-07T23:24:07.400" UserId="4873" />
  <row Id="18961" PostId="15282" Text="@Christine: If we count liquids, you can use any flavored meat broth or vegetable broth for seasoning (or indeed the dry buillion powder or cubes but that turns into broth when you add water for the rice).  You can also use tomato juice or V8 as part of your liquid for a savory vegetable rice and you can use carrot juice to make a &quot;sweet&quot; rice." CreationDate="2011-06-07T23:27:34.510" UserId="4873" />
  <row Id="18962" PostId="15308" Score="1" Text="It's not a dry-seasoning but the lump of butter does work wonders :-)" CreationDate="2011-06-07T23:28:35.710" UserId="4873" />
  <row Id="18963" PostId="15310" Text="They also just call them &quot;green chilies&quot;, and New Mexicans would argue that this is the correct name. &quot;Anaheim&quot; is a mild varietal of the basic critter. Poblanos tend to run hotter than Anaheims---more like the green chilies they grow around Hatch, but they *do* make a good substitute." CreationDate="2011-06-08T00:07:55.570" UserId="1670" />
  <row Id="18964" PostId="15224" Score="1" Text="What you just said is what I meant--the diamond dealies tend to remove metal, which is not what the &quot;normal&quot; steel is meant to do. If you don't include what I've called diamond hones in with traditional steels, I don't think there's much controversy about how the traditional steels work. The diamond ones do something different, as you say." CreationDate="2011-06-08T01:09:57.647" UserId="3348" />
  <row Id="18965" PostId="15266" Text="Thank you, good explanation. Interesting that both the recipes I mentioned also typically include lemon juice, so a little sour flavor from the olive oil shouldn't be a problem." CreationDate="2011-06-08T01:32:02.173" UserId="6306" />
  <row Id="18966" PostId="15310" Text="New Mexico and Anaheim are apparently different peppers--the New Mexico are a bit hotter. http://www.foodsubs.com/Chilefre.html" CreationDate="2011-06-08T01:46:12.200" UserId="4489" />
  <row Id="18967" PostId="15297" Text="sounds super delicious" CreationDate="2011-06-08T05:19:18.520" UserId="3489" />
  <row Id="18968" PostId="15303" Text="@Aaaronut - I think it is a fairly big limitation in the McGee article that he only tries them heated by themselves. There is all sorts of ways the results could be different if he had used them to actually cook something. I'll have to try more head-to-head tests myself but I feel pretty certain that I can taste different flavors when sauteeing in evoo (at temps well above 350) vs. canola (which I also use when I want a neutral taste)." CreationDate="2011-06-08T07:03:12.737" UserId="1393" />
  <row Id="18969" PostId="15297" Text="And conveniently, all of the spices you mentioned would be be found in the pre-made seasoning they sell as 'curry powder' in the U.S. (although, not Madras curry powder, which also also contains cayenne or similiar chilies for heat) ... although, I admit I've never added it ... I use whole spices." CreationDate="2011-06-08T09:22:35.110" UserId="67" />
  <row Id="18970" PostId="15317" Score="1" Text="FYI, I wash the (long grain or basmati) rice about 5 or 6 times, soak it for 20 minutes, use enough water for it to come up about 7-8mm above the surface of the rice, boil it hard with the lid off until the water has boiled away from the surface, then turn the heat off and put a tight lid (with foil) on it for at least 15 minutes - clumpy rice every time." CreationDate="2011-06-08T11:49:52.217" UserId="4194" />
  <row Id="18971" PostId="15282" Text="There's no one answer to this question as you could add a variety of spice or herb blends depending on what you're serving it with.  Eg, adobo or a taco or fajita blend for mexican food, and italian or greek herb blend, an indian spice blend for curries, etc." CreationDate="2011-06-08T12:36:05.957" UserId="67" />
  <row Id="18972" PostId="15319" Text="but why after 15min (wich is more than the double of the 7min) it's still liquid , the idea of the all the heat getting out when we open the door crossed my mind , but i think this is too big to be only that." CreationDate="2011-06-08T13:47:19.133" UserId="4522" />
  <row Id="18973" PostId="15319" Score="5" Text="My next suggestion would be to use an oven thermometer and see what temperature you're actually getting. It's the only way to know for sure." CreationDate="2011-06-08T14:08:43.647" UserId="3348" />
  <row Id="18974" PostId="15320" Text="yes i think of getting one , could be handy in many other situation ." CreationDate="2011-06-08T14:19:05.933" UserId="4522" />
  <row Id="18975" PostId="15319" Text="i'll try to get one . i'll try too to cook them at lower temperature during more time (like 140 for 20min) , if the issue is the heat going out , this could help a bit i guess." CreationDate="2011-06-08T14:20:10.130" UserId="4522" />
  <row Id="18976" PostId="15320" Score="2" Text="Yes. Generally you can get away with a bit of inaccuracy as long as the oven is 'hot' rather than 'moderate', but baking is a bit more scientific and thus needs more precision." CreationDate="2011-06-08T14:29:56.650" UserId="4194" />
  <row Id="18977" PostId="15307" Text="This is a very interesting idea. My theoretical objections would be that 1) the egg proportion must be quite high for that to function, 2) this is very likely to dry out the eggs terribly. But I don't know if any of these will occur in practice. I am actually tempted to make the recipe just to see what happens." CreationDate="2011-06-08T14:42:37.763" UserId="4638" />
  <row Id="18978" PostId="15319" Score="1" Text="Another thing to consider is that small ovens' heat has a higher proportion of radiation and a lesser proportion of convection, which means that 1. Smaller ovens are more affected by the cycling of heat, and 2. When both ovens are outputting the same amount of energy per amount of air (which should lead to the same air temperature) the rate at which the heat is transferred to the cookies is different. Together with the smaller thermal capacity bikeboy mentions, you'll probably need to change your baking times - but the exact time difference needs experimenting." CreationDate="2011-06-08T15:08:27.253" UserId="4638" />
  <row Id="18979" PostId="15303" Text="@Michael - I would say that it was a necessary control, although it's true that there may be additional side-effects relating to the food that's being fried, which weren't captured by the experiment.  More experiments with specific foods (steak, onions, greens, other vegetables, etc.) would have made it more convincing. Still, it is an interesting consideration; it's often all too easy for us to fool ourselves into thinking that we can perceive things that aren't there." CreationDate="2011-06-08T15:34:07.090" UserId="41" />
  <row Id="18980" PostId="6164" Text="I rarely use mine and prefer to use the microwave method&#xA;&#xA; - wash rice&#xA; - measure one unit rice (cup usually) and 2 units cold water and zap for around 15mins (900W microwave)&#xA;&#xA;which gives me perfect rice everytime. The big caveat is that I'm Indian and wouldn't go near anything other than Basmati - brown rice (which may be a viable reason to use a rice cooker) is the Devil's grain as far as I'm concerned." CreationDate="2011-06-08T16:22:21.553" UserId="3688" />
  <row Id="18981" PostId="15319" Text="&quot;Because the hot walls and rack are much smaller, it's harder for them to reheat the inside of the oven.&quot;  But, the inside is much smaller!  In fact, it should be *easier* for the walls to heat inside because the volume is smaller by a larger ratio than the walls are smaller." CreationDate="2011-06-08T17:50:11.357" UserId="1776" />
  <row Id="18982" PostId="15319" Text="&quot;With a little oven you probably don't preheat as long.&quot;  Why is this true?  Isn't the element smaller?  &quot;…when you open the door you let ALL the hot air out.&quot;   It might be true that the hot air escapes faster from a little oven despite the smaller door?" CreationDate="2011-06-08T17:53:04.833" UserId="1776" />
  <row Id="18983" PostId="15319" Score="4" Text="All possibilities. I think a key is that the thermostat (at least usually) monitors the air temp in the oven, and with a far smaller volume of air to heat, you get the thermostat saying, &quot;hot enough&quot; before much of anything else in the oven is hot. Also, depending on the kind of oven, a smaller one may have much lower thermal mass, worse insulation and be draftier (think about countertop ovens). At the end of the day, the only way to know what's going on is to measure the actual temperature of the thing (ideally in use)." CreationDate="2011-06-08T17:57:42.680" UserId="3348" />
  <row Id="18984" PostId="15325" Score="1" Text="For my money, younger lamb and trying to reduce the amount of fat left in the dish are the two things that most cut the gaminess." CreationDate="2011-06-08T17:59:03.723" UserId="3348" />
  <row Id="18985" PostId="15324" Text="I think you'll find that this question gets closed. Recipe requests are considered off-topic here. Check the FAQ (link top right, next to the search box)." CreationDate="2011-06-08T18:07:14.873" UserId="3348" />
  <row Id="18986" PostId="15321" Score="1" Text="Is brik dough the same as filo or pastry dough?" CreationDate="2011-06-08T18:08:38.727" UserId="6345" />
  <row Id="18987" PostId="15324" Text="Some discussion of restaurant mimicry questions can be found over on [meta](http://meta.cooking.stackexchange.com/questions/1095/cholula-recipe-request). This meets the first two criteria set out by aaronut, but not the third. I'm not voting to close at the moment as my votes a hammer..." CreationDate="2011-06-08T18:17:25.837" UserId="1259" />
  <row Id="18988" PostId="15325" Text="I'd also suggest a cut like leg, which is leaner and milder in flavour." CreationDate="2011-06-08T18:45:38.903" UserId="4194" />
  <row Id="18989" PostId="15324" Text="It would be nice to supply a link to a place where questions of this nature are asked." CreationDate="2011-06-08T18:47:38.193" UserId="6200" />
  <row Id="18990" PostId="15324" Text="@user6200, I'm not sure that this is the wrong place. That's why I didn't vote to close." CreationDate="2011-06-08T18:52:18.643" UserId="1259" />
  <row Id="18991" PostId="15324" Score="4" Text="@user6200 - If you simply want a recipe, try a google search.  Once you've identified one, if it doesn't work bring it back here and ask us how to fix it.  Or if you don't find one, come up with some ideas and ask us how to tweak them.  That's what you need to add to your question." CreationDate="2011-06-08T19:14:53.317" UserId="1816" />
  <row Id="18992" PostId="15325" Text="I suspect that a large part of the difference is whether the lamb is free-range or not." CreationDate="2011-06-08T19:32:41.137" UserId="1887" />
  <row Id="18993" PostId="15324" Score="2" Text="user6200: The trouble with this type of recipe request is that only the packager can give a correct answer, and they're probably not permitted to. If you know what they look like then I've always found [Google Image Search](http://www.google.ca/search?q=cheese+bun+recipe&amp;tbm=isch&amp;hl=en&amp;tab=wi) to be one of the most useful tools. But, aside from that, you have to try to make the question more specific. In order for us to give directions, we need a destination *and* an origin. Right now we only have the destination. Best thing to do is a find a recipe that's &quot;close&quot;, and ask how to modify it." CreationDate="2011-06-08T20:54:53.353" UserId="41" />
  <row Id="18994" PostId="5970" Text="@Avinash- I'm sorry that you had a bad experience- I haven't tried frying them for an extended period of time. I simmer queso blanco in Rasmalai and saag paneer and it worked just fine. Additionally a quick google search shows dozens of people on the first page of results doing the same thing. Finally- you seem to be ignoring the fact that the only difference in the manufacturing of queso blanco and paneer is that in paneer the milk is brought to a boil. They are identical in every other respect." CreationDate="2011-06-08T20:57:58.927" UserId="2001" />
  <row Id="18995" PostId="15266" Text="@handsofaten - I think I have oversimplified in the answer - the things that oxidise to provide fatty acid products are aldehydic and other flavour components, so it is the removal of these that gives the flavour change. Whatever, to get a bitter flavour would require the production of basic products from oxidation, rather than acidic products, so to refer to the oil as becoming bitter is a misnomer in any case." CreationDate="2011-06-08T21:31:19.003" UserId="5885" />
  <row Id="18996" PostId="15220" Text="@derobert - meant convection.  Thanks for pointing this out..." CreationDate="2011-06-08T21:34:34.530" UserId="5014" />
  <row Id="18997" PostId="15321" Text="I guess it's thinner than filo. I'm not sure. I have wheat brik dough in the fridge." CreationDate="2011-06-08T23:03:20.403" UserId="641" />
  <row Id="18998" PostId="15303" Text="That is very true. More research needed." CreationDate="2011-06-09T02:25:43.863" UserId="1393" />
  <row Id="19000" PostId="15277" Text="bob, is there a volume factor to consider?  i often am just cooking for 2 (a couple meals' worth at a time).   as i have been chewing on this topic of late, i realize this may be what has created my bias." CreationDate="2011-06-09T05:29:24.400" UserId="6365" />
  <row Id="19001" PostId="15324" Text="@justkt I made some edits. Should re-post the question with the edits or can this question be un-locked?" CreationDate="2011-06-09T05:30:29.313" UserId="6200" />
  <row Id="19002" PostId="15322" Text="ok sorry if i'm being too technical here, but i am curious why it is that the shorter grains release more starch? (i can ask this in the food science section if need be)" CreationDate="2011-06-09T05:35:49.030" UserId="6365" />
  <row Id="19003" PostId="15322" Text="cancel that request!  just read rumstscho's answer about the glucose chains.  makes sense. thanks to you both." CreationDate="2011-06-09T05:39:06.923" UserId="6365" />
  <row Id="19004" PostId="15324" Score="2" Text="@user6200 this question can be unlocked. But you have still not given us enough information. As it is now, we can only suggest &quot;try another recipe for the bread&quot;, which is dumb. You should think what you don't like about the bread, use a bread recipe which is very similar to what you'd like to have - only wrapping a cheese mixture in it instead of baking it in its original form - and if you have detailed complaints, e.g. &quot;The filling made the bread soggy&quot;, we can help you with them. We can only help you tweak, not present you with a complete custom-tailored solution out of thin air." CreationDate="2011-06-09T08:29:22.643" UserId="4638" />
  <row Id="19005" PostId="15325" Score="1" Text="After you have cut the fat you can try marinating for a few hours in a weak acid. e.g. a bowl of water with a tablespoon of vinegar or juice of a lemon. This can kill the flavour altogether if not careful though" CreationDate="2011-06-09T10:24:43.500" UserId="3203" />
  <row Id="19006" PostId="15333" Score="2" Text="A cast iron wok has to be heavier (thicker) than a steel wok to be useful - it cannot be made robust and thin, it has to be heavy or it would crack easily." CreationDate="2011-06-09T10:54:12.193" UserId="5885" />
  <row Id="19007" PostId="15332" Score="2" Text="It is interesting to know where the recipe comes from; regionally, &quot;black beer&quot; *is* used for specific types of dark beer. We may have found a new candidate for the regional terms CW." CreationDate="2011-06-09T10:55:48.330" UserId="4638" />
  <row Id="19008" PostId="15333" Text="@klypos, I forgot that part (although, I have an iron pan which is only 2.5 mm - but then, I think it's forged, not cast). It speaks even more against iron, because a direct comparison of thermal conductivity is only sensible if the thickness is the same. A thicker pan will be clearly less suited for woking, because of its worse responsiveness. So thank you for the addition." CreationDate="2011-06-09T11:10:25.250" UserId="4638" />
  <row Id="19009" PostId="15321" Text="http://en.wikipedia.org/wiki/Filo_dough is apparently the same as brik dough http://en.wikipedia.org/wiki/Brik..." CreationDate="2011-06-09T14:32:51.333" UserId="641" />
  <row Id="19010" PostId="15336" Score="2" Text="one would *hope* that if it's a food-storage device, there'd be no lead!" CreationDate="2011-06-09T14:52:31.457" UserId="1352" />
  <row Id="19011" PostId="15317" Text="Maybe you can add 'Salt/no salt' and 'Rince/don't rince' to your list." CreationDate="2011-06-09T15:16:02.937" UserId="4580" />
  <row Id="19012" PostId="13158" Score="1" Text="Montreal Pizza is rather unique, the crust is very different from NY or Chicago style and the sauce is as well.. A bit tangier? They also have cold pizza slabs that are served with just the sauce which is amazing and my family has not been able to find anywhere else." CreationDate="2011-06-09T15:56:22.510" UserId="1675" />
  <row Id="19013" PostId="15282" Text="@Joe: Since she said &quot;pre-made seasonings you could buy&quot;, I'm assuming that she is looking for a mix packet that you can go into a store and purchase as a single item rather than having to buy multiple items and mix them together yourself.  That narrows the field of the question considerably." CreationDate="2011-06-09T16:46:43.570" UserId="4873" />
  <row Id="19014" PostId="15339" Text="Are you sure you mean charcoal? I've found an amount of cooking methods where the food is buried, but it's all with hot stones. The only methods I've found with charcoal are barbecueing and smoking." CreationDate="2011-06-09T16:52:26.000" UserId="4580" />
  <row Id="19015" PostId="15310" Text="They are the same pepper. Green Chile from New Mexico is bred hotter, so it is often classified differently for cooking. http://en.wikipedia.org/wiki/Anaheim_pepper" CreationDate="2011-06-09T17:20:23.347" UserId="4343" />
  <row Id="19016" PostId="15306" Text="What sort of dish is it? This answer can very depending on dish. I would replace Anaheim peppers with Jalapeños on a burger, but may substitute for banana peppers if it was a salad." CreationDate="2011-06-09T18:21:30.100" UserId="4343" />
  <row Id="19017" PostId="15342" Score="3" Text="Brings to mind the old &quot;swallowing toothbrush bristles causes appendicitis&quot; urban legend. But if you're wolfing down your food fast enough to swallow a whole bay leaf, I imagine they could present a choking hazard..." CreationDate="2011-06-09T18:36:40.717" UserId="86" />
  <row Id="19018" PostId="14689" Text="At this point in might be easier to find a way to MAKE french butter with salt crystals..." CreationDate="2011-06-09T18:45:53.447" UserId="6279" />
  <row Id="19019" PostId="15339" Text="@Mien, I have heard of this method, and I think even eaten the result. But I can't provide a good name. A 1:1 translation of what I have heard used would be &quot;roasted with embers&quot;, although this term is ambigious because it is also used for stuff barbecued over embers. &quot;Buried in embers&quot; is also used when explaining how a food was made, but usually not listed among common cooking terms. And I guess that @Midhat is looking for a specific term, not a descriptive one." CreationDate="2011-06-09T19:06:06.967" UserId="4638" />
  <row Id="19020" PostId="15342" Score="1" Text="That policy probably has more to do with the unpleasant taste of whole bay leaves." CreationDate="2011-06-09T19:35:31.493" UserId="4697" />
  <row Id="19021" PostId="15338" Text="Waffle cut is great, how about dicing?" CreationDate="2011-06-09T21:02:36.803" UserId="641" />
  <row Id="19022" PostId="15353" Text="probably the same thing: http://cooking.stackexchange.com/questions/8927/gummy-residue-from-baking-spray-oil" CreationDate="2011-06-09T22:10:05.847" UserId="1672" />
  <row Id="19023" PostId="15353" Text="Not quite the same - the gummy residue in that question is compounded by lecithin from the baking spray emulsion." CreationDate="2011-06-09T22:19:44.327" UserId="5885" />
  <row Id="19024" PostId="15340" Text="Hangi is NOT similar. Hangi uses fire to heat rocks which are then buried in a earth hole, food parcels added, and lots of water poured in before covering with earth and leaving for longer than you are prepared to wait" CreationDate="2011-06-09T22:33:56.930" UserId="3203" />
  <row Id="19025" PostId="15340" Text="Thanks; I hadn't heard of it before, but it seemed similar. Thanks for the explanation." CreationDate="2011-06-09T22:36:39.797" UserId="4489" />
  <row Id="19026" PostId="15334" Text="Or you could perhaps get a bigger one. There really is an old Chinese saying, politely expressed as &quot;when stuff starts flying around, you need a big wok (daiwok) to catch it&quot;!" CreationDate="2011-06-09T22:54:04.580" UserId="5885" />
  <row Id="19027" PostId="15353" Text="@klypos: As mentioned in that question, it happens with normal oil too, and the question itself isn't specifically about sprays." CreationDate="2011-06-09T22:57:14.237" UserId="1672" />
  <row Id="19028" PostId="15353" Text="There was no gummy residue, more like a thin layer of oil in a portion of the pan which glistened in the light." CreationDate="2011-06-09T22:59:49.743" UserId="5643" />
  <row Id="19029" PostId="15353" Text="Whatever, nobody made the point that the best way to shift the gunge is to use fresh oil to dilute the residue, then remove what is left. My answer is genuinely useful." CreationDate="2011-06-09T23:07:08.510" UserId="5885" />
  <row Id="19030" PostId="15353" Text="@klypos: I wasn't arguing with the utility of your answer, but rather suggesting that it's useful in the same way as the answers on the other question, just as those might be useful here." CreationDate="2011-06-09T23:19:47.323" UserId="1672" />
  <row Id="19031" PostId="15353" Text="It doesn't matter when the OP picks the answer he likes the long words in. My answer tells how to dissolve that polymer, Bruce's tells how to scrub most of it away. Remind me to use a lot of long words when you want to be impressed ..." CreationDate="2011-06-09T23:50:51.687" UserId="5885" />
  <row Id="19032" PostId="15355" Score="2" Text="*&quot;Never allowing the water to evaporate from the oil in a pan&quot;* --&gt; *what*? Something is wrong with that sentence." CreationDate="2011-06-10T00:32:22.757" UserId="41" />
  <row Id="19033" PostId="15277" Text="Volume matters for some things, but the cut type matters more.  Well, I have professional knife skills, and I'd say that julienne and fine julienne carrots are just too big of a pain by hand unless you're doing like one or two carrots worth. Scalloped potatoes aren't a big deal in small batches, but you'll want a mandoline for bigger ones.  Shaving ginger and other paper-thin things... yeah, you pretty much have to have a mandoline for that. Yes, in theory it's possible with a razor-sharp knife. It's just way more trouble than it's worth." CreationDate="2011-06-10T03:54:56.003" UserId="6345" />
  <row Id="19034" PostId="15342" Text="@Knives : I blame my military school upbringing for the fast eating ... but I've gagged on a bay leaves quite a few times growing up, to the point where for decades I refused to cook with them. Now, I just make sure to keep a count, so I can remove 'em." CreationDate="2011-06-10T03:59:16.030" UserId="67" />
  <row Id="19035" PostId="15355" Text="Sorry about that, fixed it up." CreationDate="2011-06-10T05:11:23.143" UserId="201" />
  <row Id="19037" PostId="15356" Score="1" Text="I've had &quot;caveman steak&quot; where one blows off the ashes on the coals and lays the steak right on top. You would think you would be tossing out a perfectly good slab of protein but it turned out great." CreationDate="2011-06-10T05:43:20.903" UserId="6241" />
  <row Id="19038" PostId="15356" Text="here's a foo-foo version. No campfire needed, he's got a grill. It still goes right on the coals:  youtube.com/watch?v=pjwtJ-hXW0I" CreationDate="2011-06-10T05:47:45.940" UserId="6241" />
  <row Id="19039" PostId="5702" Text="in addition to the (good) answers, it should be noted that the vast majority of such recalls are based on unfounded scares. People get infected with salmonella, turns out they had eggs a few days earlier, THEREFORE eggs are bad. Salmonella is found on a fried egg in the garbage, this is considered proof even though there's no way to know whether the contamination is primary or secondary (iow, the egg may well have gotten contaminated in the kitchen or garbage bag by something else)." CreationDate="2011-06-10T05:59:00.650" UserId="5770" />
  <row Id="19040" PostId="15280" Text="@Michael, as always, thanks for such a great answer." CreationDate="2011-06-10T06:47:59.603" UserId="3489" />
  <row Id="19041" PostId="15096" Text="It's patently and demonstrably untrue that chilling foods initiates mold growth.  If this were the case, what would be the point of refrigeration?   Now, MOISTURE encourages mold growth... say, condensation on the surface of something taken out of a cold fridge and left out.  However, this is quite a different matter." CreationDate="2011-06-10T07:01:54.090" UserId="6345" />
  <row Id="19042" PostId="15360" Text="Thanks for the follow up! Interestingly 2% is not far from the sugar content of cow's milk. Of course that's lactose instead of sucrose so the sweetness wouldn't be the same." CreationDate="2011-06-10T12:52:41.073" UserId="2001" />
  <row Id="19043" PostId="15338" Text="@BaffledCook Maybe julienne, but dicing is a three cut process, you'll have to finish with a knife. I'll add julienne though." CreationDate="2011-06-10T14:04:00.057" UserId="1822" />
  <row Id="19044" PostId="15355" Score="2" Text="It still doesn't make sense.  There's no water in oil." CreationDate="2011-06-10T14:23:17.243" UserId="41" />
  <row Id="19045" PostId="15277" Text="@bob, I don't have sushi chef knife skills, so the mandoline will have to do!" CreationDate="2011-06-10T14:55:55.227" UserId="1259" />
  <row Id="19046" PostId="15355" Text="Corrected: my source suggested there was a small % of water in vegetable oils.  My mistake, I should have confirmed." CreationDate="2011-06-10T15:12:51.567" UserId="201" />
  <row Id="19047" PostId="15360" Text="+1 for performing the experiment." CreationDate="2011-06-10T15:51:09.343" UserId="218" />
  <row Id="19048" PostId="13669" Text="Here's the [evaluation](http://www.amazon.com/review/RDMZA8HME0QKD/ref=cm_cr_pr_perm?ie=UTF8&amp;ASIN=B00004RBTL&amp;nodeID=&amp;tag=&amp;linkCode=) that I posted on Amazon for the [Joyce Chen J31-0063 Chrome Steel Wire Wok Ring](http://www.amazon.com/Joyce-Chen-J31-0063-Chrome-Steel/dp/B00004RBTL/)" CreationDate="2011-06-10T19:58:29.513" UserId="5521" />
  <row Id="19049" PostId="15363" Score="2" Text="Which cooking method did you use?" CreationDate="2011-06-10T20:34:13.247" UserId="1685" />
  <row Id="19050" PostId="15370" Text="Yeah, I saw those.  Hardly solid references.  This &quot;Mr. Porky&quot; seems elusive.  Where is his website, or that of his parent company?  Where is the photographic evidence of packages of &quot;Mr. Porky's Hog Lumps&quot;?" CreationDate="2011-06-10T23:32:36.220" UserId="358" />
  <row Id="19051" PostId="15370" Score="1" Text="@raven: [Mr. Porky](http://www.mrporky.co.uk/) was owned by [Red Mill Snack Foods](http://www.independent.co.uk/news/uk/this-britain/rind-of-the-times-732905.html) when the movie came out, but [was bought in 2008](http://www.foodmanufacture.co.uk/Business-News/Tayto-to-close-Red-Mill-Snack-Foods-plant-in-September) by [Tayto](http://www.tayto.com/).  I can find no evidence that they currently market something as 'hog lumps', but they might have previously." CreationDate="2011-06-11T08:21:39.470" UserId="67" />
  <row Id="19052" PostId="15369" Text="I have this problem as well when I put m&amp;m's in a cake." CreationDate="2011-06-11T09:40:45.630" UserId="4580" />
  <row Id="19053" PostId="15372" Score="2" Text="Being lazy on the whole subtraction thing, when I've done this (for blueberry muffins, never tried it for chocolate chips), I measure out the flour, then just scoop some out of the stuff I've already measured." CreationDate="2011-06-11T10:07:42.377" UserId="67" />
  <row Id="19054" PostId="15305" Text="Hmm ... so now you have to try for group #3 -- turning off the oven early, so the moisture loss is equal to those that were removed on time.  Yay, scientific method!" CreationDate="2011-06-11T10:11:58.180" UserId="67" />
  <row Id="19055" PostId="15359" Text="Although one important point if you're going for heat -- you can't use the powder as a spice like you might cayenne ... you have to activate it first in water, and give it a few minutes (~10) to react ... but exposure to air will decrease the intensity, so store it covered.  I've seen a lot of instructions that call for making it in a small cup, then turning the cup over (as it should be a thick paste, not a runny liquid) while you wait to serve." CreationDate="2011-06-11T10:36:31.580" UserId="67" />
  <row Id="19057" PostId="15379" Text="That's a pretty narrow view of protein sources? Vegetables have some protein too. Tomato, cabbage, etc it all adds up" CreationDate="2011-06-11T11:24:31.187" UserId="3203" />
  <row Id="19058" PostId="15381" Score="1" Text="+1 Cannellini beans are traditional, though they are not the highest protein bean out" CreationDate="2011-06-11T11:25:32.857" UserId="3203" />
  <row Id="19059" PostId="15381" Score="1" Text="Thanks, I didn't know that beans were traditionally included." CreationDate="2011-06-11T11:28:23.830" UserId="4697" />
  <row Id="19060" PostId="15305" Text="@Joe I don't see a reason for that. Had the slowcooling method worked, this would have been a good shot at making it better. But as using it doesn't help, I don't see the point in refining it. Still, if you insist, I can try it and post the results. Just give me some time, I've had enough baked eggs for a while." CreationDate="2011-06-11T13:19:33.843" UserId="4638" />
  <row Id="19061" PostId="15379" Score="2" Text="@TFD tomatoes, zucchini, cabbage and carrots have 1g protein per 100g each. Cooked pasta has 3g protein per 100g. If we assume equal quantities of everything, plus twice as much water as veggies, we are looking at 5g protein per liter of soup. If @Tim Nordenfur really wants to increase the protein content to some significant level, veggies are out of the question, except for some seeds (e.g. the aforementioned beans)." CreationDate="2011-06-11T13:33:19.180" UserId="4638" />
  <row Id="19062" PostId="15378" Text="Just out of curiosity: why do you want to change the soup, if you like it as it is? Isn't it easier to just have a lean steak as a second course?" CreationDate="2011-06-11T13:43:49.013" UserId="4638" />
  <row Id="19063" PostId="15378" Score="1" Text="@rumtscho: That had actually never crossed my mind. I was dead-set on eating just a single course for time concerns, but cooking a steak doesn't take much time." CreationDate="2011-06-11T14:08:39.693" UserId="4697" />
  <row Id="19064" PostId="15382" Text="related questions: http://cooking.stackexchange.com/questions/15353/what-makes-oil-stick-to-the-pan-so-bad-that-it-is-so-difficult-to-wash-out and http://cooking.stackexchange.com/questions/8927/gummy-residue-from-baking-spray-oil" CreationDate="2011-06-11T15:42:49.373" UserId="1672" />
  <row Id="19065" PostId="15382" Text="I didn't find these questions... hot water in a pan, maybe, but not on the handle of my frying basket. Baking powder, however... I'll give that a try!" CreationDate="2011-06-11T17:29:40.267" UserId="641" />
  <row Id="19066" PostId="15380" Text="Sounds like a good plan, but unless the berries are very tart, I'd modify slightly by adding a splash of lemon or lime juice to perk up the tartness level." CreationDate="2011-06-11T17:45:39.533" UserId="6345" />
  <row Id="19067" PostId="15380" Text="Yes. Supermarket berries around my way are almost always tart. Adjust tartness as necessary, Louisa!" CreationDate="2011-06-11T18:17:35.940" UserId="4194" />
  <row Id="19068" PostId="15390" Score="1" Text="There are several problems here. First, forget about 90 sec. I've been in a pro kitchen (not chain) and their pizza oven needed much longer, I think also longer than 5-6 min. Second, good crisp pizza needs a pizza stone, and this needs a long preheating - you are looking at at least half an hour before you can put the first pizza in, that's for a bad (thin) stone. Third, I don't think you can get a pro level oven for 100 pounds, I think they start at 500 pounds and higher (and need 400 volt). Still, maybe somebody knows an acceptable cheap alternative." CreationDate="2011-06-11T20:40:21.380" UserId="4638" />
  <row Id="19069" PostId="15378" Text="a cured meat eaten cold is an even quicker protein source, if you don't mind the sodium and the expense. A high-protein soup is also tasty, it just changes your recipe a lot." CreationDate="2011-06-11T20:44:19.487" UserId="4638" />
  <row Id="19070" PostId="15390" Text="I've tried to clean up this question. I understand that English is not everyone's first language, but in the future, please try to state your problem more clearly and note that explicit shopping recommendations (&quot;what oven should I buy?&quot;) are off-topic here." CreationDate="2011-06-11T21:12:06.250" UserId="41" />
  <row Id="19071" PostId="15388" Text="If I can find it... I guess not, but something similar hopefully." CreationDate="2011-06-12T00:02:25.700" UserId="641" />
  <row Id="19072" PostId="15370" Text="My confusion deepens.  They sell two products called &quot;pork crackles&quot; and &quot;pork scratchings&quot;, but the ingredients are identical (pork rind being the first).  The links to the other two products, &quot;prime cut scratchings&quot; and &quot;pork crunch&quot; are broken, but I wouldn't be surprised if the ingredient list was identical on those two as well." CreationDate="2011-06-12T00:09:25.877" UserId="358" />
  <row Id="19073" PostId="15390" Text="@Aaronut FYI the language was in &quot;contemporary English&quot;, as in &quot;English&quot; from England? Most confusing for other &quot;English&quot;  speakers. &quot;Indian takeaways&quot; is the normal phrase. In general it refers to an owner operated fast food establishment, not a franchised store or &quot;chain store&quot;. &quot;Summit&quot; is &quot;something&quot;" CreationDate="2011-06-12T04:35:36.043" UserId="3203" />
  <row Id="19074" PostId="15391" Text="I agree with the recommended stone but would add trying other dough recipes." CreationDate="2011-06-12T06:49:14.347" UserId="15" />
  <row Id="19075" PostId="15395" Score="1" Text="How are you making the crust now (ingredients, steps, temperature)" CreationDate="2011-06-12T07:49:12.637" UserId="4638" />
  <row Id="19076" PostId="15389" Text="I was thinking there was something about the blue glaze, I appreciate your caution, and will probably do my vinegar brewing in a clear glass container, and save my blue crock for something else." CreationDate="2011-06-12T12:51:25.063" UserId="1184" />
  <row Id="19077" PostId="15390" Text="'Summit' is 'broken English' and should have been corrected to 'something'. Looking at the original post, it was very poorly written. Well done to Aaronut for 'deciphering' and editing it - I would have deleted it :-)" CreationDate="2011-06-12T13:34:26.820" UserId="3930" />
  <row Id="19078" PostId="15402" Score="3" Text="Boiled?!?!?!?!?!" CreationDate="2011-06-12T14:04:08.387" UserId="4194" />
  <row Id="19079" PostId="15399" Text="This seems a question for English Language and Usage." CreationDate="2011-06-12T14:20:13.193" UserId="1229" />
  <row Id="19080" PostId="15399" Text="I was asking here partly because I don't know if Gluten free encompasses everything that is required for a celiac/coeliac diet." CreationDate="2011-06-12T16:00:32.943" UserId="3930" />
  <row Id="19081" PostId="1548" Text="I find that ratings don't mean much. It isn't a good way to specify what is a good recipe and even worse - how can you differentiate between 10 chocolate chip muffins that all have 5 stars?" CreationDate="2011-06-12T17:09:19.433" UserId="3930" />
  <row Id="19082" PostId="15401" Text="can you post the full recipe.... the things you listed are basically the building blocks for quite a few thing." CreationDate="2011-06-12T18:08:53.857" UserId="446" />
  <row Id="19083" PostId="15388" Text="+1 for the long soak. This isn't as viable in a commercial kitchen (time, space, scale), but at home you can leave a grease-laden implement in a sink overnight. Much nicer on the hands and the environment." CreationDate="2011-06-12T18:18:07.727" UserId="201" />
  <row Id="19084" PostId="15390" Text="@TFD: I didn't change the word &quot;takeaways&quot;, I know what that is. &quot;Summit&quot; I admit I couldn't make sense of. I was giving the OP the benefit of the doubt here; if the original post came from someone who speaks English natively then there's no excuse at all for the near-unintelligible writing." CreationDate="2011-06-12T18:19:06.473" UserId="41" />
  <row Id="19085" PostId="15382" Text="I propose merging these questions and answers." CreationDate="2011-06-12T22:54:34.450" UserId="641" />
  <row Id="19086" PostId="15413" Text="I think you may be right. I went with 325, and left it in for about 2.5 hours. Unfortunately, while shredding it I was left with a lot more fat and connective tissue that I wish would have rendered. It was cooking around 160'F (internal, for about 30 minutes) and I pulled it to keep it from over-cooking." CreationDate="2011-06-12T23:58:07.800" UserId="15" />
  <row Id="19087" PostId="4712" Text="Wow hobbodave!  Thank's for all the information.  I wish I would have read this before buying an entire side of salmon today!" CreationDate="2011-06-13T00:05:28.713" UserId="2236" />
  <row Id="19088" PostId="15402" Text="@ElendilTheTall - If you drop something in boiling water for 3 minutes, what else would you call it?" CreationDate="2011-06-13T00:35:02.343" UserId="6452" />
  <row Id="19089" PostId="15394" Text="Thanks for the response.  I wonder if there is a faster way to get the coffee maker clean than letting it sit overnight..." CreationDate="2011-06-13T00:45:57.707" UserId="1463" />
  <row Id="19090" PostId="15401" Text="@sarge_smith I still don't have all the details, but I have edited the ingredients to reflect new information. The thing I would most like to find out is the correct name of these cookies that is being approximated by the name in the title." CreationDate="2011-06-13T02:06:45.947" UserId="6451" />
  <row Id="19091" PostId="15415" Text="Thanks Bob. I don't think I'm turning it all the way up to 100k, but you are right it is very hot. And it's funny you should mention a bigger wok, because I am about to buy a big one!!!" CreationDate="2011-06-13T06:29:22.757" UserId="4637" />
  <row Id="19092" PostId="15381" Text="Beans are really good in this, mine generally starts out as stock from boiled ham/gammon or a ham bone so the beans balance out the natural saltiness." CreationDate="2011-06-13T13:25:34.217" UserId="2391" />
  <row Id="19093" PostId="15413" Score="3" Text="For future reference, 160f is far too low a target temperature if you are looking to pull or shred the pork.  You need to get up to an internal temperature of at least 190f, usually more.  Your target temperature is far above the target safety temperature, so you want to go by texture, rather than temperature, to judge if it's done or not. Also, you could easily have your smoker going if you were only at the party for a few hours. The pork butt would have benefited from a few hours of the cooker not being opened." CreationDate="2011-06-13T13:45:15.393" UserId="2832" />
  <row Id="19094" PostId="15413" Score="4" Text="To render that fat and connective tissue, you need to over-cook it. Generally you want to hold 200 degrees internal for at least a half hour to get the fat and collagen broken down. Those will spread through the meat when you pull it, making it less dry. And of course there's always the sauce option as well. But if you're only hitting 160, you're never gonna render all that." CreationDate="2011-06-13T13:47:27.823" UserId="3348" />
  <row Id="19095" PostId="15417" Score="1" Text="Likely a duplicate of [Is it ok to use a metal turner in a wok?](http://cooking.stackexchange.com/q/683/41) - any objections?" CreationDate="2011-06-13T13:53:12.997" UserId="41" />
  <row Id="19096" PostId="15417" Score="1" Text="Agreed on the duplicate." CreationDate="2011-06-13T15:12:23.360" UserId="231" />
  <row Id="19097" PostId="15398" Text="I would say start with 2 tablespoons as well, and then see if that is transferring enough heat to cook your food well and giving you the flavor and texture that you like." CreationDate="2011-06-13T15:13:34.637" UserId="1393" />
  <row Id="19098" PostId="15426" Text="+1 for a bit of food science." CreationDate="2011-06-13T15:14:30.803" UserId="201" />
  <row Id="19099" PostId="15418" Score="1" Text="I've closed as the most likely duplicate but there are several other similar questions: [Advice for soon-to-be college student](http://cooking.stackexchange.com/q/2080/41), [Need suggestions for ABSOLUTE beginner's cookbook](http://cooking.stackexchange.com/q/9921/41), [How do we escape the cycle of bad college eating?](http://cooking.stackexchange.com/q/12218/41), [Kitchen essentials for a poor college student who wants to cook like an iron chef?](http://cooking.stackexchange.com/q/6084/41), etc." CreationDate="2011-06-13T15:57:53.840" UserId="41" />
  <row Id="19100" PostId="15398" Text="Plus, if you do end up with sticking, you can always just scrape the heck out of a regular carbon-steel wok.  You don't need to be gentle with them.  So just use as little oil as possible to get the job done." CreationDate="2011-06-13T16:01:16.503" UserId="41" />
  <row Id="19102" PostId="15420" Text="Lye is strong stuff, and will strip fats, grease, and burned-on food... but I don't think it'll do anything for straight-up carbon.  Pretty much nothing does, including the industrial degreasers, oven cleaners, and bleach that I've tried.  As far as I know, you have to go up to industrial solvents such as benzene, toulene, and carbon disulfide to even start dissolving it." CreationDate="2011-06-13T17:06:52.440" UserId="6345" />
  <row Id="19103" PostId="15423" Score="2" Text="In my experience, if the chef has access to *live* shrimp then they will almost always be served raw—the head is removed from the body (while living), the tail is peeled, and served immediately.  The head is then either fried or boiled in a soup.  Given that shrimp spoil so quickly, though, if live shrimp are not available, then the shrimp is pre-cooked (as ElendilTheTall explained).  The same goes for octopus, squid, abalone, *&amp;c.*: If they are alive, then they will likely be served raw (and sometimes still moving!)." CreationDate="2011-06-13T17:09:46.700" UserId="5600" />
  <row Id="19104" PostId="15415" Text="Even if you're not turning it up all the way, 100k BTU is a LOT of power. That's appropriate for a restaurant, heating a 80+ quart stockpot.  If you're getting that level of carbon buildup, you're definitely using it too high." CreationDate="2011-06-13T17:12:01.737" UserId="6345" />
  <row Id="19105" PostId="15433" Text="So recipes are calling for #2 unless otherwise stated?" CreationDate="2011-06-13T17:14:33.347" UserId="6399" />
  <row Id="19106" PostId="15432" Score="1" Text="If the recipe doesn't specify a *temperature* for the water, then I'd say either (1) the &quot;boiling point&quot; doesn't really matter very much, or, more likely, (2) the recipe was written poorly and you should find another ;-)" CreationDate="2011-06-13T17:15:02.277" UserId="5600" />
  <row Id="19107" PostId="15433" Text="Yes, that is correct." CreationDate="2011-06-13T17:29:04.130" UserId="6345" />
  <row Id="19109" PostId="15433" Score="1" Text="Remember that the &quot;boiling point&quot; (the _temperature_ at which water boils) of water is significantly different based on altitude and mineral contents. Boiling an egg for 2 minutes in Colorado Springs yields a significantly different result than at the top of Pike's Peak." CreationDate="2011-06-13T17:55:15.663" UserId="6279" />
  <row Id="19110" PostId="15432" Score="2" Text="There are very few cases where it really matters. As a rule of thumb, simmer when you don't want what you are cooking to be jostled around (poaching an egg), and use a rolling boil when you do (to keep pasta separated). Otherwise, don't worry." CreationDate="2011-06-13T18:45:44.363" UserId="4442" />
  <row Id="19111" PostId="15415" Score="1" Text="Actually, [gun cleaning solvent](http://cooking.stackexchange.com/questions/2880/how-can-brown-stains-be-removed-from-pots-and-pans/2889#2889) can do a number on carbon, if you're able to buy it where you live. Probably easier to get access to than a chem lab." CreationDate="2011-06-13T19:06:09.393" UserId="41" />
  <row Id="19112" PostId="15436" Text="Don't forget deep frying!" CreationDate="2011-06-13T20:27:45.753" UserId="4194" />
  <row Id="19113" PostId="15436" Text="I already listed deep frying as just &quot;frying&quot; (#4).  I'll edit it.  Thanks!" CreationDate="2011-06-13T20:29:38.103" UserId="5600" />
  <row Id="19114" PostId="15413" Text="@bikeboy  actually, collagen turns to gelatin at around 140 and the optimum temperature to do so lies somewhere between there and 160.  It takes a while to render it all at that temp but the results are worth it.  cooking up to 200 degrees will accomplish the same thing, but it does dry out the meat as you are forcing out more of the moisture than you have ot at that temp." CreationDate="2011-06-13T20:30:11.500" UserId="446" />
  <row Id="19115" PostId="15436" Text="@ESultanik Is there a temperature guide for other fish species, or is 54°C it?" CreationDate="2011-06-13T21:05:33.317" UserId="3203" />
  <row Id="19116" PostId="2223" Text="many popular pies having filling that does need to be so cohesive; steak pie, fish pie, fresh berry pie. It more like a casserole than a jam" CreationDate="2011-06-13T21:19:20.537" UserId="3203" />
  <row Id="19117" PostId="15436" Text="@TFD: The way I like to cook my fish, the only general exceptions to this rule are fish that I like a bit rarer (*e.g.*, salmon, which I only cook to 52°C, or tuna, which I like pretty much raw in the center), or fish that are better suited to be well done (*e.g.*, oily fish like sardines and mackerel, which are very forgiving to cooking temperature given their fattiness)." CreationDate="2011-06-13T21:22:30.877" UserId="5600" />
  <row Id="19118" PostId="1563" Text="While there will be some vitamin loss due to heat decomposition (conversion to indigestible components), most nutrients are useful whether cooked or not. The vitamin C goes down about 60% during boiling/baking" CreationDate="2011-06-13T21:27:30.137" UserId="3203" />
  <row Id="19119" PostId="1570" Score="3" Text="You can peel the apple and then process the peel like herbs into a fine cut using whatever tool you normally use for herbs, and then re-add it to the mix. Adds flavour, but no funky stringy things" CreationDate="2011-06-13T21:29:58.213" UserId="3203" />
  <row Id="19120" PostId="15435" Text="I poach cod steaks in flavoured milk for 4 min per side. The real story, if it says cook for more than 10 min, is that the recipe author wants the fish to absorb the flavours of whatever it is being cooked with." CreationDate="2011-06-13T21:51:55.270" UserId="5660" />
  <row Id="19121" PostId="15436" Text="Very good answer. I'll give these methods a try. Any comments on my other questions http://cooking.stackexchange.com/questions/7375/spanish-codfish-with-sous-vide and http://cooking.stackexchange.com/questions/7812/why-does-salted-codfish-turn-chewy" CreationDate="2011-06-13T22:30:40.797" UserId="641" />
  <row Id="19122" PostId="15415" Text="@Aaronut: Greasy and oily residues, or burnt-on oil are not the same as straight-up charcoal.  There are plenty of solvents that remove the residues as long as they are still oil-based and not pure carbon.  Degreaser, gun cleaner, organic solvents... even a good soak in soap and water: all of these work there.  Once it's converted from hydrocarbons to carbon black, you're buggered." CreationDate="2011-06-13T23:25:19.223" UserId="6345" />
  <row Id="19123" PostId="15438" Score="4" Text="Step away from the stove slowly.   Now get a phone book and make a reservation for your nearest seafood restaurant.  It's the safest thing for all involved." CreationDate="2011-06-13T23:29:16.243" UserId="6345" />
  <row Id="19124" PostId="15439" Text="Very strange, never seen such giant shrinkage. The have-you-plugged-in questions: are you properly lining the walls with a stripe or rolling the pastry wide enough (as opposed to trying to spreading the dough ball in the pan with your fingers and pulling the sides up from the spread dough)? Also, are you filling the whole height of the pastry during the blindbaking (because the walls will collapse else)? Also, what's your recipe, 2:1:a few drops?" CreationDate="2011-06-14T00:40:18.423" UserId="4638" />
  <row Id="19125" PostId="15415" Text="Yes, I know, but many of the gun cleaners are specifically designed for carbon/charcoal build-up, which is a common problem with guns.  There's even a review for the product hobodave links to which says that it works well on carbon. Carbon is not very chemically active but it's not completely inert either." CreationDate="2011-06-14T00:44:32.327" UserId="41" />
  <row Id="19126" PostId="15439" Score="1" Text="Very strange indeed; pastries usually expand, not shrink. The recipe might provide some insight." CreationDate="2011-06-14T00:57:09.033" UserId="41" />
  <row Id="19127" PostId="15394" Text="Wash it into your garden at @Heather suggested. Coffee makes your garden smell nice" CreationDate="2011-06-14T01:50:03.257" UserId="3203" />
  <row Id="19128" PostId="15413" Text="@bike @sarge what I did (because there was much fat and collagen) was separate the meat from the rest, put the rest in a pot with the drippings, added some coffee and reduced it for about 2 hours. I then strained it into the meat's casserole dish, let it sit over night, and portioned off today" CreationDate="2011-06-14T03:45:11.283" UserId="15" />
  <row Id="19129" PostId="108" Text="Incredibly clever... airtight and relatively cool, with only a little earthenware and water.  Remarkable!" CreationDate="2011-06-14T03:50:25.697" UserId="6345" />
  <row Id="19130" PostId="15444" Text="Fun fact: Fiestaware used to use uranium for their orange pottery pigments.  What color is your dish?" CreationDate="2011-06-14T03:51:39.283" UserId="6345" />
  <row Id="19131" PostId="15437" Text="This doesn't work always. My parents did it, until the grounds started to grow moldy and the mold catched onto the plants' roots, too. YMMV." CreationDate="2011-06-14T07:13:23.043" UserId="4638" />
  <row Id="19132" PostId="15446" Score="5" Text="Interesting, I never thought of trying to cook it in the supermarket packaging, but I suppose it's not much different from vac-packing for _sous vide_. I'll have to try it." CreationDate="2011-06-14T10:25:47.207" UserId="4194" />
  <row Id="19133" PostId="15420" Score="1" Text="@BobMcGee the lye doesn't have to dissolve the carbon. It dissolves the seasoning underneath the carbon, leaving pure shiny metal. (And unlike a strong acid, it doesn't attack the metal itself). The carbon can dissolve or come off in rags. But the pan is clean and ready for a new seasoning." CreationDate="2011-06-14T11:29:43.657" UserId="4638" />
  <row Id="19134" PostId="15448" Text="thanks for the comment Dave. Regarding the steak itself it wasn't well-done or anything like that - indeed there was no color change at all. It was still very rare - visually &quot;raw&quot; - after the bath. Perhaps I'm getting my math wrong - it was about 70 C (which I wouldn't expect to &quot;cook&quot; the meat much). Maybe my thermometer needs checking :-)&#xA;&#xA;I like the comment about other things though - there's a lot of other things that come vacuum packet from the supermarket. And I like the idea of a powered device - I'll investigate that." CreationDate="2011-06-14T11:29:59.100" UserId="6459" />
  <row Id="19135" PostId="15446" Score="1" Text="Hi Elendi - yeah I don't have a vacuum pack machine - but I've seen other stuff done in a waterbath - so it was a bit spur-of-the-moment. And specifically 'cause it was vacuum packed - usually the stuff we get is just on a tray with cling-film." CreationDate="2011-06-14T11:31:39.270" UserId="6459" />
  <row Id="19136" PostId="15448" Text="Oh, and I grilled it after bathing it - hence the rest. Would you say the rest is not needed even if I grill it? That would help a lot in serving it &quot;warm&quot;. (My wife complains that the steak is too cold sometimes.)" CreationDate="2011-06-14T11:39:45.490" UserId="6459" />
  <row Id="19137" PostId="15448" Text="70C is a little under 160F.. Still well done, but not quite as bad as 170F. Personally I like mine a little under 140F. See http://en.wikipedia.org/wiki/Temperature_(meat) for some targets" CreationDate="2011-06-14T11:44:23.780" UserId="4489" />
  <row Id="19138" PostId="15448" Score="3" Text="There's some disagreement over whether or not a rest is needed with sous vide. I'd say you want to rest after grilling, since muscle fibers will relax as they cool, allowing them to retain more moisture. Cut in too soon, everything spills out, and your steak is dry. When not searing post-bath, I drop my meat into a 120F water bath (hot tap water for me) for ~10 minutes for a controlled rest, getting optimally succulent results." CreationDate="2011-06-14T11:50:04.317" UserId="4489" />
  <row Id="19139" PostId="15405" Text="If you can snap it like a biscuit, you've probably gone too far :)" CreationDate="2011-06-14T11:51:49.557" UserId="6459" />
  <row Id="19140" PostId="15448" Score="1" Text="What was the temperature of the steak before you added it to the water?  If it was very cold (or frozen), that could account for your doneness.  Also, the longer you cook the steak the more collagen (tough connective tissue) will convert to delicious gelatin.  As @Dave implied, certain (usually tougher) cuts of meat start off with more collagen than others, and thereby benefit from longer cooking times.  Finally, you can even use a good blowtorch instead of a pan/grill to sear the outside of the meat (it's quicker and makes for less cleanup)." CreationDate="2011-06-14T12:31:00.477" UserId="5600" />
  <row Id="19141" PostId="15438" Text="Fried trout/salmon skin is the bacon of the sea." CreationDate="2011-06-14T12:36:03.590" UserId="5600" />
  <row Id="19142" PostId="15438" Score="1" Text="Also, if you're not dredging/battering the trout, then you really don't need very much oil, especially if you are using a non-stick pan.  I usually pour in enough to barely coat the bottom of the pan, heat it up, and then wipe out any excess using a paper towel (held with my tongs).  In a non-stick pan this produces a film of tiny oil bubbles across the bottom of the pan which is more than enough for an oily fish like trout.  Finally, I'd recommend initially placing it in the pan skin side down; that will produce a very nice, crispy skin." CreationDate="2011-06-14T12:39:27.783" UserId="5600" />
  <row Id="19143" PostId="15450" Score="1" Text="If you always use the same kind of coffee, how will you figure out which one is the best for your new machine? I think this expression is a poor attempt to reduce the complexity of the subject at hand." CreationDate="2011-06-14T12:48:51.793" UserId="5901" />
  <row Id="19144" PostId="15447" Text="What membrane? membrane of the seeds?" CreationDate="2011-06-14T12:49:23.043" UserId="6194" />
  <row Id="19145" PostId="15447" Text="Yes. The white stuff the seeds are held by inside the chilli." CreationDate="2011-06-14T12:51:12.980" UserId="4194" />
  <row Id="19146" PostId="15448" Text="@ESultanik - It was at room temperature before it went in. I used to blowtorch my steak rather than grilling, but unfortunately my blowtorch is broken at the moment. I agree it's less fuss, and also gets the really charred outside with the really underdone inside." CreationDate="2011-06-14T13:03:52.347" UserId="6459" />
  <row Id="19147" PostId="15453" Score="4" Text="Heat pan, add hamburger?  Not trying to be flippant but was there a specific problem you encountered?" CreationDate="2011-06-14T13:16:21.900" UserId="41" />
  <row Id="19148" PostId="15453" Score="1" Text="Sorry.  It ends up cooked on the outside quicker.  The inside is still red (not pink)." CreationDate="2011-06-14T13:18:16.953" UserId="6436" />
  <row Id="19149" PostId="15445" Text="A ghost chili is about 10 times hotter than a habanero. If you're used to spicy food then you should have no trouble at all with a habanero." CreationDate="2011-06-14T13:19:03.113" UserId="41" />
  <row Id="19150" PostId="15450" Text="What kind of machine is it?  Manual?  Semi-auto?  Super-auto?" CreationDate="2011-06-14T13:21:17.183" UserId="5600" />
  <row Id="19151" PostId="15449" Score="4" Text="&quot;Blasphemy&quot; would be more appropriate." CreationDate="2011-06-14T13:21:24.047" UserId="41" />
  <row Id="19152" PostId="15453" Score="5" Text="http://cooking.stackexchange.com/questions/14705/how-do-you-grill-a-perfect-burger/14707#14707" CreationDate="2011-06-14T13:36:25.170" UserId="2001" />
  <row Id="19153" PostId="15450" Score="1" Text="@ESultanik I updated my question." CreationDate="2011-06-14T13:55:14.083" UserId="5970" />
  <row Id="19154" PostId="15450" Text="@Sebastian You are absolutely right. But imagine I'd be at the point where I say, &quot;okay, this Espresso tastes very good&quot;. Should I now stick with it?" CreationDate="2011-06-14T14:05:20.820" UserId="5970" />
  <row Id="19155" PostId="15450" Score="2" Text="I've never heard of this claim before.  The only thing I could think of was that a super-auto (*i.e.*, the machines that automatically &quot;do everything&quot; at the push of a button, including grinding the beans) might be sensitive to different kinds of beans, which is why I asked for the type of machine.  I have a similar machine to your Gaggia Classic and I've never had a problem varying the types of coffee I use." CreationDate="2011-06-14T14:21:26.430" UserId="5600" />
  <row Id="19156" PostId="15450" Text="@ESultanik Yeah, my guessing would have been the same, at least for grinders. Anyway, feel free to properly answer!" CreationDate="2011-06-14T14:41:52.737" UserId="5970" />
  <row Id="19157" PostId="13356" Text="*always* takes hours." CreationDate="2011-06-14T14:58:55.433" UserId="2699" />
  <row Id="19158" PostId="15456" Score="4" Text="If you whip at 100 beats per second, what you will get is a mess sprayed everywhere, not whipped cream." CreationDate="2011-06-14T16:06:24.450" UserId="6345" />
  <row Id="19159" PostId="15445" Text="I'd say 5 times hotter... habaneros range from about 150k SHU to 350k SHU, with the naga jolokia (ghost chili) going from 1000k SHU to 1.5 million SHU.  But yes, they can be used like a hotter habanero, although probably not as sweet.  Raw habaneros have a very pleasant bell pepper sweetness under the spiciness, which adds a nice note to dishes cooked with them." CreationDate="2011-06-14T16:12:27.690" UserId="6345" />
  <row Id="19160" PostId="15449" Score="1" Text="@Aaronut, I'd accept on my plate a pepper grown in Marduks recording studio, as long as it is sweet." CreationDate="2011-06-14T16:38:49.473" UserId="4638" />
  <row Id="19161" PostId="15448" Text="Everything you really need to know is available from Douglas Baldwin's [A Practical Guide to Sous Vide](http://www.douglasbaldwin.com/sous-vide.html). Lots of good safety info, cooking times, etc. Some things are not immediately obvious with this cooking technique (like time being a function of thickness rather than temperature with normal cooking techniques)." CreationDate="2011-06-14T17:14:21.797" UserId="1259" />
  <row Id="19162" PostId="15445" Text="possible duplicate of [How can you reduce the heat of a chili pepper?](http://cooking.stackexchange.com/questions/6620/how-can-you-reduce-the-heat-of-a-chili-pepper)" CreationDate="2011-06-14T17:32:25.717" UserId="15" />
  <row Id="19163" PostId="15459" Score="1" Text="@BobMcGee, I find your posts tonight entertaining. However, they are different from your usual style, and include some more or less personal details. Maybe you'd prefer to party your mood away with friends instead of the computer? (You know, the Internet has the bad habit of remembering everything you ever said)." CreationDate="2011-06-14T17:42:23.577" UserId="4638" />
  <row Id="19164" PostId="15306" Text="Related, but up a few SHUs: [Which mild pepper is a good substitute for Serrano pepper?](http://cooking.stackexchange.com/q/13594/15)" CreationDate="2011-06-14T17:52:47.463" UserId="15" />
  <row Id="19165" PostId="15459" Score="2" Text="@Rumtscho: Only a little of this post is drawn from personal experience.  I'm not drunk-posting if that's what you're implying, just blowing off some steam. I don't think anything said in the other answer you refer to moves beyond &quot;funny and cautionary anecdote with a ribald twist.&quot;  Maybe I'm used to the, uh &quot;saltier&quot; environment in a pro kitchen though, so I'll keep it a little more G-rated in the future." CreationDate="2011-06-14T18:04:47.340" UserId="6345" />
  <row Id="19166" PostId="15388" Text="I bought a professional degreaser and it works! Thumbs up!" CreationDate="2011-06-14T18:14:56.617" UserId="641" />
  <row Id="19168" PostId="15449" Text="I like this idea.  It's cheating, but it's clever.  The best possible pepper to sub in would be the new habanero bred specifically not to produce capsaicin.  Perfect match for chili flavor, sweet, and a seamless substitution." CreationDate="2011-06-14T18:22:59.657" UserId="6345" />
  <row Id="19169" PostId="15459" Text="@BobMcGee, I have no problem reading &quot;saltier&quot; texts (I even outed myself as a sometime Marduk listener in the other thread). I just noticed that your answers are unusually emotional, even without the ribald anecdote. I didn't know what caused this, but I sure know it has happened to me (for different reasons) and on these occasions, I'd have preferred for somebody to have cautioned me (and for my wooden head to have listened to them). If you are sure that tomorrow you'll still be OK with having written in this way, then by all means go on. As I said, I find it amusing, not offensive." CreationDate="2011-06-14T18:28:21.963" UserId="4638" />
  <row Id="19170" PostId="15408" Text="This is very general and out of the scope of the [`Culinary-Uses` tag](http://cooking.stackexchange.com/questions/tagged/culinary-uses); try referring to the higher voted questions from there and see if you can tighten up this question" CreationDate="2011-06-14T18:35:48.783" UserId="15" />
  <row Id="19171" PostId="15460" Text="My brother regularly cooks steak with copious amounts of onions and habaneros; occasionally this results in noxious capsaicen-smoke that runs everyone out of the kitchen... That said, we regularly cook with, sautée and fry hot chilis without any ill effects..." CreationDate="2011-06-14T19:34:30.737" UserId="725" />
  <row Id="19172" PostId="15463" Text="#2 and #3 were the first two references of which I thought, too; perhaps I should also start reading #1!" CreationDate="2011-06-14T19:55:38.653" UserId="5600" />
  <row Id="19173" PostId="15449" Text="&quot;Ah- that pepper is not hot at all&quot;... &quot;Okay- let's do three-four at a moment&quot;... &quot;OOOHHH WATER....&quot;" CreationDate="2011-06-14T20:02:32.323" UserId="164" />
  <row Id="19174" PostId="15464" Text="Thanks for the insight! I'm actually very satisfied with my coffee so far, I've read a fair amount on the subject before even turning on the machine. Why would a bottomless filter help?" CreationDate="2011-06-14T20:21:26.277" UserId="5970" />
  <row Id="19175" PostId="15464" Text="A bottomless filter would show if there is problem with the filling/tamping of the portafilter. See http://www.ineedcoffee.com/07/naked-portafilter/ &amp; http://www.coffeeparts.com/domestic-parts/machines/gaggia-classic.html (for the actual part)" CreationDate="2011-06-14T20:26:09.210" UserId="164" />
  <row Id="19176" PostId="15449" Score="1" Text="Of course, one can trust the users of english.SE to find the perfect word. I am *very* happy with `sacrelicious` as description for a non-hot chili (thank you @horatio)." CreationDate="2011-06-14T20:34:15.350" UserId="4638" />
  <row Id="19177" PostId="15466" Text="Very interesting! Not sure I would head towards sherry as a flavoring here, but to each their own. Love the idea of eggplant chicharrones though." CreationDate="2011-06-14T23:10:16.097" UserId="1393" />
  <row Id="19178" PostId="15459" Text="-1: Some great tips, but the writing style diverges from the general professional theme here." CreationDate="2011-06-14T23:20:28.760" UserId="201" />
  <row Id="19179" PostId="15401" Text="My guess would be the actual word is &quot;Montague&quot; which is a very common French name. In this case there are unfortunately a large number of possible origins: Based on a person or cookbook author by that name, based on a coffee-shop with that name, in honour of some famous person with that name, etc...." CreationDate="2011-06-15T00:14:57.183" UserId="2215" />
  <row Id="19180" PostId="15466" Text="@Michael yeah, I feel similarly; I remember when I read it that I was intrigued by the technique, but wanted to try something different with it; just thought I'd post it now that I've found it." CreationDate="2011-06-15T00:26:37.937" UserId="725" />
  <row Id="19181" PostId="10564" Text="maltodextrin was fairly easy to find too, at the homebrew store: http://stores.mdhb.com/-strse-977/MALTO-DEXTRIN-8OZ-for/Detail.bok 8oz for $1.65" CreationDate="2011-06-15T00:37:27.617" UserId="6241" />
  <row Id="19182" PostId="15470" Score="1" Text="1+ everything I would have said except to possibly use real hardwood charcoal and wait until the coals no longer have any black spots on them." CreationDate="2011-06-15T01:03:14.747" UserId="6241" />
  <row Id="19183" PostId="15470" Score="4" Text="oh, except the real question what how to remove the flavor from already-cooked leftovers. I'd say just feed them to the dogs, myself." CreationDate="2011-06-15T01:04:52.390" UserId="6241" />
  <row Id="19184" PostId="14310" Text="@rumtscho Agreed. The question wasn't about calories, but carbs. Too much alcohol can give some diabetics a low blood sugar emergency." CreationDate="2011-06-15T01:15:13.497" UserId="6241" />
  <row Id="19185" PostId="15468" Score="2" Text="What's wrong with just using a spoon?" CreationDate="2011-06-15T01:19:49.930" UserId="3489" />
  <row Id="19186" PostId="15473" Text="I know there are variables but any value for those variables would be fine by me, e.g., 4 chicken feet boiled in 3 quarts water for 24 hours yields X grams." CreationDate="2011-06-15T01:20:54.043" UserId="6483" />
  <row Id="19188" PostId="15469" Text="See, I told you not to feed lighter fluid to your cows!" CreationDate="2011-06-15T01:30:25.813" UserId="2054" />
  <row Id="19189" PostId="15420" Text="great for general problems, but the carbon looks like it is on the outside in the pic ..." CreationDate="2011-06-15T01:33:07.020" UserId="5660" />
  <row Id="19190" PostId="15459" Score="1" Text="Personally, I've got no problem with the style, or the tone or any of that - in fact I think the cautionary notes are actually pretty useful - but IMO the answer would have been just as entertaining without the obviously silly ones (e.g. alien mind control rays, using pan as a bludgeon, etc.)" CreationDate="2011-06-15T01:35:42.667" UserId="41" />
  <row Id="19191" PostId="15475" Score="3" Text="Is your question &quot;How can I get more umami in a veggie burger?&quot; Because that would be a clearer (and more on-topic) question than what reads largely as a recipe request." CreationDate="2011-06-15T01:39:17.067" UserId="41" />
  <row Id="19192" PostId="15404" Score="1" Text="+1 : My mom used to save the rinds of hard cheeses (wrapped, bagged, and put in the freezer), for when she'd be making soups ... it really does add a lot of flavor.  She'd use bones, shrimp shells ... so many things that today people think of as trash rather than great flavorings." CreationDate="2011-06-15T01:46:19.797" UserId="67" />
  <row Id="19193" PostId="15472" Text="related : http://cooking.stackexchange.com/questions/8711/what-technique-should-i-use-to-make-latkes-for-a-party-so-that-i-dont-have-to-st" CreationDate="2011-06-15T01:48:29.983" UserId="67" />
  <row Id="19194" PostId="15475" Score="3" Text="What Aaronaut actually means is that if you don't rephrase this, the question will be closed as a recipe request that would be better asked on ask.recipelabs.com or tinnedmince.co.uk - I'd rephrase it to meet the requirements mentioned in the FAQs." CreationDate="2011-06-15T01:50:25.270" UserId="5660" />
  <row Id="19195" PostId="15470" Score="2" Text="@OpenID: I realized that after posting.  I almost deleted it, but had a change of heart.  Also, I agree with you.  If you've tainted your food that badly, toss it and try again." CreationDate="2011-06-15T02:37:39.733" UserId="358" />
  <row Id="19196" PostId="15472" Text="when latkes are made with urd flour and spinach, that's related. Otherwise, the pakoras have to be made by Jitendra Cohen ..." CreationDate="2011-06-15T02:38:58.137" UserId="5660" />
  <row Id="19197" PostId="8173" Text="@Satanicpuppy - instead of boiling a kid in it's mothers milk, someone must have stored the milk in the stomach of the formally nursing animal - possibly in a warm desert environment - in the days before glass or plastic bottles." CreationDate="2011-06-15T02:40:52.083" UserId="6241" />
  <row Id="19198" PostId="15476" Text="technically on-topic, but a lolcat: cheezburger.com/View/804904192" CreationDate="2011-06-15T02:53:50.633" UserId="6241" />
  <row Id="19199" PostId="15461" Score="3" Text="I agree with everything in your answer, except &quot;coffee is coffee&quot;." CreationDate="2011-06-15T02:56:00.867" UserId="1601" />
  <row Id="19200" PostId="15481" Text="What country do you want to do this in?. We don't have global food laws....yet! In many western countries the answer used to be yes, but is now no, unless you made the food in a &quot;commercial kitchen&quot;" CreationDate="2011-06-15T03:27:45.247" UserId="3203" />
  <row Id="19201" PostId="15481" Text="I'm curious about the USA..." CreationDate="2011-06-15T04:17:56.580" UserId="4637" />
  <row Id="19202" PostId="15460" Text="There may be some trick to preventing it... it might be a specific temperature range that causes it.  But it's well worth avoid as it makes the kitchen nigh-unusable." CreationDate="2011-06-15T05:28:24.143" UserId="6345" />
  <row Id="19203" PostId="15481" Text="This should be closed as too localized: federal, state, county, and local governments all have laws and regulations that would be applicable." CreationDate="2011-06-15T05:35:28.610" UserId="266" />
  <row Id="19204" PostId="15459" Score="3" Text="@Bruce: It's a different tone, but it DOES answer the question, and I think there's room to have fun laughing at mistakes.  While I may get a little silly, this also points out a few common, and not so common ways a simple burger can go horribly, horribly awry.  @Aaronut: Humor is always hit or miss. *shrug*  I'll keep tweaking it, and hope people enjoy at least part." CreationDate="2011-06-15T05:38:03.860" UserId="6345" />
  <row Id="19205" PostId="15415" Text="Hrhm... I'll have to take a look at what's in it.  Amorphous carbon tends to have a low solubility and reactivity, so I'm curious to see what it uses.  I suspect it works much better at removing grease and residues than carbon itself though.  Stripping those off yields a much more manageable result." CreationDate="2011-06-15T05:44:38.897" UserId="6345" />
  <row Id="19206" PostId="15481" Text="Can anyone offer advice about how to obtain this information?  Like, does one go to state health board websites, or do they need to look at the FDA or USDA site too?" CreationDate="2011-06-15T06:12:19.957" UserId="6345" />
  <row Id="19207" PostId="15469" Score="1" Text="Keep cooking them 'til they're so charred that the burnt taste overrides the lighter taste? :)" CreationDate="2011-06-15T06:28:15.893" UserId="3680" />
  <row Id="19208" PostId="15420" Text="@James Barrie First, I usually have no problem with seeing both parts of a reversible figure, but I can't get a stable picture of this thing as the &quot;outside&quot; of a wok (I almost get it, but not stable). That would be some very weird lighting. Second, even if it is on the outside, I think that it will work, as the lye eats away any impurities, (maybe even the black iron oxide) not only seasoning." CreationDate="2011-06-15T07:18:04.200" UserId="4638" />
  <row Id="19209" PostId="15414" Text="Nice close shot, but almost too minimalist... Now I and James Barrie can't agree if this is the inside or the outside of the wok. Can you throw some light on the matter?" CreationDate="2011-06-15T07:21:33.490" UserId="4638" />
  <row Id="19210" PostId="15414" Text="@rumtscho: You just gave me a good chuckle, 'cause after you said that I started seeing it that way too! It's the inside of the wok. And in a minute here I will post how I got the carbon off, with pics." CreationDate="2011-06-15T07:26:38.330" UserId="4637" />
  <row Id="19212" PostId="15442" Text="Not sure how to adjust the air in the flame. How is that done? This is just a simple burner with an &quot;AmeriGas&quot; propane tank." CreationDate="2011-06-15T07:45:36.497" UserId="4637" />
  <row Id="19213" PostId="15475" Text="@Aaronut I thought I'd run into issues, but then there's this &quot;How do I make a really flavorful turkey burger?&quot; question out there without comments like this..." CreationDate="2011-06-15T11:54:13.223" UserId="6241" />
  <row Id="19214" PostId="15405" Text="@Bruce - made me laugh out loud" CreationDate="2011-06-15T13:02:40.813" UserId="6452" />
  <row Id="19215" PostId="1012" Text="@Pulse - I just noticed this answer- a little late admittedly. This isn't strictly true- at least in the US. Pasteurization *can* damage the milk but it is inaccurate to say that &quot;virtually everything&quot; is killed. It is not hard at all to make cheese with store bought milk but I have never used raw milk so maybe it is much easier in comparison. See my answer below." CreationDate="2011-06-15T13:54:31.077" UserId="2001" />
  <row Id="19217" PostId="15475" Text="(a) we had almost no moderation in July 2010 and there's still a lot of loose ends to tie up and (b) one previous question which happened to stay open doesn't invalidate what's in the FAQ.  The thing is, you actually seem to *have* a real question other than recipes, so I'd really prefer for you to rephrase it than for us to close it." CreationDate="2011-06-15T14:42:59.863" UserId="41" />
  <row Id="19218" PostId="15461" Text="@Neil -- I agree entirely, the question has been edited." CreationDate="2011-06-15T14:43:37.193" UserId="6475" />
  <row Id="19219" PostId="15412" Text="I usually just close the seams like your failed attempt, and haven't had that issue. It may help to get the seams on top of cheese rather than on the sides." CreationDate="2011-06-15T15:02:25.990" UserId="1259" />
  <row Id="19221" PostId="15475" Score="2" Text="&quot;How do I make a really flavorful veggie burger from scratch?&quot; Add meat." CreationDate="2011-06-15T15:55:09.190" UserId="6399" />
  <row Id="19224" PostId="15495" Text="I think this really is *the* answer; if you're experimenting to try to get the *best possible shot* then you want to control your variables, and the blend/grind is just another variable to control." CreationDate="2011-06-15T18:21:40.303" UserId="41" />
  <row Id="19226" PostId="15486" Text="While somewhat interesting... this doesn't actually answer the question; It's probably more appropriate as a comment." CreationDate="2011-06-15T19:15:56.933" UserId="231" />
  <row Id="19227" PostId="15495" Text="I liked that answer a lot. I'm also going through the process of (at least now) trying to get everything consistent so that later on I can modify some variables. Thanks for the insight." CreationDate="2011-06-15T20:01:26.880" UserId="5970" />
  <row Id="19228" PostId="4161" Text="Most of the answers are very good, so I won't add to them. But I will say that adding a wine cork is almost guaranteed to be a failure, apart from whatever fat just happens to stick to the outside. They are not absorbent (in any meaningful way). Indeed, that's why they are used to keep the wine in the bottle instead of soaking it up! Also, I recommend against putting anything in your soup that isn't a cooking utensil or food. But maybe that's just me." CreationDate="2011-06-15T20:30:56.553" UserId="3348" />
  <row Id="19229" PostId="15495" Text="Thanks.. It really is just worth pulling shots every day for months without making huge changes until you understand the nuances of the equipment you are working with, then you can make small changes and note how it effects the experience you are looking for. I'm at a pretty good place now where I can make farther reaching changes with some confidence, but I still overstep at times and have to pull back to a known good set of variables and start over, the important thing is to enjoy the process and not to give up" CreationDate="2011-06-15T20:32:09.610" UserId="6479" />
  <row Id="19230" PostId="15483" Text="I will try this and comment back." CreationDate="2011-06-15T20:53:06.313" UserId="6436" />
  <row Id="19231" PostId="15457" Text="I will try this and comment back." CreationDate="2011-06-15T20:53:28.403" UserId="6436" />
  <row Id="19232" PostId="15497" Text="What do you mean by chocolate baking bars? Proper stuff like Valrhona?" CreationDate="2011-06-15T21:15:02.240" UserId="4194" />
  <row Id="19233" PostId="15497" Text="http://www.amazon.com/Hersheys-Baking-Pieces-Semi-Sweet-12-Ounce/dp/B000IN0EV4/ref=sr_1_6?s=grocery&amp;ie=UTF8&amp;qid=1308172656&amp;sr=1-6 vs. http://www.amazon.com/Hersheys-Unsweetened-Baking-Chocolate-12CT/dp/B000P0MOIG/ref=sr_1_1?ie=UTF8&amp;s=grocery&amp;qid=1308172724&amp;sr=1-1 ?" CreationDate="2011-06-15T21:19:36.810" UserId="5643" />
  <row Id="19235" PostId="15497" Text="See the linked question - assuming you buy the same quality of each, they're pretty much the same, but a lot of the cheap chocolate chips may have other ingredients." CreationDate="2011-06-15T22:30:36.803" UserId="41" />
  <row Id="19239" PostId="15504" Text="Seems doubltful. What about all the honey bbq sauces and recipes out there?" CreationDate="2011-06-15T23:55:06.770" UserId="3489" />
  <row Id="19241" PostId="15475" Text="See if that works for you Araonut, otherwise feel free to edit or close if you must." CreationDate="2011-06-16T01:47:10.983" UserId="6241" />
  <row Id="19243" PostId="15414" Text="This proves my theory that a little elbow grease is worth more than a lot of fancy chemicals, when it comes to carbon" CreationDate="2011-06-16T04:02:12.000" UserId="6345" />
  <row Id="19244" PostId="15501" Text="While I agree, this answer difficult to follow without some culinary background.  Would you consider rewriting it some to make it easier for a new cook to understand?  The discussion of notes, balancing texture, and vague quantities are particularly challenging." CreationDate="2011-06-16T04:48:09.340" UserId="6345" />
  <row Id="19245" PostId="15488" Text="The standard for pasteurization is 161F, for UHT it is 275F. There is another type called low temperature pasteurization and it is at least 145F and not industrially used." CreationDate="2011-06-16T06:01:03.847" UserId="207" />
  <row Id="19246" PostId="15515" Text="I would love to try tongue taco!" CreationDate="2011-06-16T07:21:58.053" UserId="4580" />
  <row Id="19247" PostId="15512" Text="As far as I can see, you need a factory to get the texture right." CreationDate="2011-06-16T10:18:24.987" UserId="5660" />
  <row Id="19248" PostId="15520" Text="+1 for turmeric." CreationDate="2011-06-16T11:44:39.657" UserId="3688" />
  <row Id="19249" PostId="15504" Text="They're mostly a gimmick as far as flavour goes - my 'honey glazed' pork ribs and chicken never actually smells like honey." CreationDate="2011-06-16T13:50:21.127" UserId="3688" />
  <row Id="19250" PostId="15226" Text="ahh, perhaps that's my issue. My minimalist tendencies (and a tiny historic house) have led me away from dishwashers.  Good to know about Cuisinart's option." CreationDate="2011-06-16T14:24:21.770" UserId="6365" />
  <row Id="19251" PostId="15511" Text="Sounds great! Thanks Bob." CreationDate="2011-06-16T14:43:59.157" UserId="6320" />
  <row Id="19252" PostId="15459" Score="1" Text="I quite enjoyed the phrase &quot;storming-a-medieval-castle experience&quot;." CreationDate="2011-06-16T15:13:16.427" UserId="4777" />
  <row Id="19253" PostId="15526" Score="3" Text="What is &quot;the health service&quot;? There are numerous health authorities in each country around the world. Each of them can make a recommendation, no way to know which one you heard. Second, a blanket recommendation is suspicious in itself - how do they know how much bread do you eat? Third, there is no clear-cut definition for &quot;decent bread&quot;." CreationDate="2011-06-16T15:14:59.983" UserId="4638" />
  <row Id="19254" PostId="15515" Score="2" Text="That's what she said?" CreationDate="2011-06-16T15:22:19.497" UserId="6345" />
  <row Id="19256" PostId="15474" Text="Methylated spirits are very volatile.  You'll get a fireball over the coals, so be very careful." CreationDate="2011-06-16T15:47:52.147" UserId="1148" />
  <row Id="19257" PostId="15536" Text="That's great advice as well. Thanks Joe." CreationDate="2011-06-16T18:17:21.293" UserId="6320" />
  <row Id="19258" PostId="15537" Score="2" Text="possible duplicate of [Why is it dangerous to eat meat which has been left out and then cooked?](http://cooking.stackexchange.com/questions/12992/why-is-it-dangerous-to-eat-meat-which-has-been-left-out-and-then-cooked)" CreationDate="2011-06-16T18:40:29.963" UserId="4638" />
  <row Id="19259" PostId="15526" Text="+1 You're ever so right in all aspects. We're talking about the Spanish health authorities. Apparently the bakers are using less salt now than a couple of years ago. The current bread is pretty tasteless. 'Decent' according to my taste of course... My bad." CreationDate="2011-06-16T21:52:51.993" UserId="641" />
  <row Id="19260" PostId="15529" Text="At 2% this bread is really nice. Thanks for the answer." CreationDate="2011-06-16T21:57:06.827" UserId="641" />
  <row Id="19261" PostId="14292" Text="Here I found another one, similar to the one I have eaten: http://isis143.over-blog.com/categorie-10284842.html" CreationDate="2011-06-16T22:52:22.630" UserId="5840" />
  <row Id="19262" PostId="15443" Text="Thanks for all the advice, I'll apply it next time!" CreationDate="2011-06-16T22:56:54.537" UserId="4152" />
  <row Id="19263" PostId="15441" Text="+1. The fish was very wet, that was obviously a major problem.  Thanks.  My pans are fanstastic, fortunately; I can cook almost everything without oil, even pancakes etc." CreationDate="2011-06-16T22:58:38.953" UserId="4152" />
  <row Id="19264" PostId="15540" Score="1" Text="I'd probably eat it as well, but I'd throw it in a frying pan for a few minutes first to kill as much stuff as possible." CreationDate="2011-06-16T23:01:30.900" UserId="4152" />
  <row Id="19265" PostId="14292" Text="I know that one as well, but I don't think they are similar." CreationDate="2011-06-16T23:13:31.970" UserId="4580" />
  <row Id="19266" PostId="15509" Text="I'm guessing that stuff is like Maggi, MSG like compounds that don't need to be labeled as MSG in the ingredients." CreationDate="2011-06-17T01:49:32.380" UserId="6241" />
  <row Id="19267" PostId="15520" Text="now we're getting somewhere. maybe mushrooms, dried tomatoes (partially rehydrated, so they are chewable), egg binder to hold it all together, and lots of Maggie to tickle the taste buds while still being able to legally label the stuff as MSG-free. Onions, garlic, spices...   hmmm" CreationDate="2011-06-17T01:53:52.970" UserId="6241" />
  <row Id="19268" PostId="15510" Text="&quot;natural glutamates&quot; remind me of that &quot;agave syrup&quot; stuff, (which gets bandied about as having a lower glycomic index, and yea technically it isn't made of high fructose corn syrup, but might as well be ;-)" CreationDate="2011-06-17T02:01:45.543" UserId="6241" />
  <row Id="19269" PostId="15475" Text="OK, natural glutamate sauce, dried hard cheese, seaweed, dried tomatoes, dried mushrooms, too much salt, egg or some other sticky thing to hold it all together, I wonder if that would work?" CreationDate="2011-06-17T02:04:07.603" UserId="6241" />
  <row Id="19270" PostId="15480" Text="not a big deal kiamlaluno, but one of your edits made the whole question have less of a global world-view and more US-centric one." CreationDate="2011-06-17T02:10:07.993" UserId="6241" />
  <row Id="19271" PostId="15543" Score="1" Text="Seitan is a pretty good sub for chicken; works better than tofu for most things (anything where chicken is cut up into pieces; stirfry, tacos, chick'n 'n' dumplin' soup, etc.)" CreationDate="2011-06-17T02:18:58.567" UserId="725" />
  <row Id="19272" PostId="15530" Text="don't get yourself a root cellar then. Your carrots might last until early spring in one of those ;-)" CreationDate="2011-06-17T02:42:49.143" UserId="6241" />
  <row Id="19273" PostId="15387" Text="I've edited this to be a more general question about selecting equipment; please note that this site is for Q&amp;A - product polls/recommendations aren't allowed." CreationDate="2011-06-17T03:03:46.193" UserId="41" />
  <row Id="19274" PostId="15549" Text="I've edited this to be a more general question about selecting equipment; please note that this site is for Q&amp;A - product polls/recommendations aren't allowed." CreationDate="2011-06-17T03:09:00.857" UserId="41" />
  <row Id="19275" PostId="15547" Score="5" Text="It's a shame to only be able to only give this post +1, as the pictures alone are worth more than that." CreationDate="2011-06-17T03:29:34.860" UserId="6345" />
  <row Id="19276" PostId="15540" Score="1" Text="It's also worth noting that the meat was probably at room temperature for brief periods during packing and cutting... it's safe to assume it already had at least 30 minutes to an hour of time in the danger zone before purchase.  When in doubt, the sniff test is fairly reliable as well -- if it smells even slightly off, toss it immediately." CreationDate="2011-06-17T03:32:00.570" UserId="6345" />
  <row Id="19277" PostId="15539" Text="-1 for mis-information and not a very helpful answer.  Deli-cut meat for sandwiches has always been cooked, and while doubling times of bacteria vary, the doubling time for E. Coli (the most likely problem in meat) is 20-30 minutes." CreationDate="2011-06-17T03:35:44.547" UserId="6345" />
  <row Id="19278" PostId="15531" Score="2" Text="I don't know enough to answer this one, but I will say that Dark soy sauce is sweeter and (I think) has a more complex flavor than light.  Also, Pearl River Bridge Superior Dark soy sauce is really something wonderful." CreationDate="2011-06-17T03:46:29.003" UserId="6345" />
  <row Id="19279" PostId="15504" Text="I think the flavour deterioration happens mostly at higher temperatures than that of hot tea. So yes, glazes, bbq sauces etc. will not taste much of honey if you apply it to the meat before grilling it. You will of course still get the caramelization effect and the sweetness, so it is not useless. But I think you can use sugar just as well. If you really want to preserve the honey flavour you should glaze the meat after grilling." CreationDate="2011-06-17T10:42:05.803" UserId="3756" />
  <row Id="19281" PostId="15539" Text="I've always heard listeria was the primary concern for deli meat. Its optimal generation range is 86°–98°F, where I understand it doubles in about 2.5 hours." CreationDate="2011-06-17T13:35:13.473" UserId="4489" />
  <row Id="19282" PostId="15539" Text="FYI, if E. Coli is doubling every 20 minutes, then after 5 hours, you'll have 32768 times as many bacteria as when you started." CreationDate="2011-06-17T13:37:23.737" UserId="4489" />
  <row Id="19283" PostId="15556" Score="1" Text="Excellent post, with one correction: although honey is high in carbs, it doesn't go bad because it actually KILLS bacteria. Honey is full of the natural antibiotic defensin-1, which bees excrete when producing it.  Source: http://www.sciencedaily.com/releases/2010/06/100630111037.htm" CreationDate="2011-06-17T14:35:57.943" UserId="6345" />
  <row Id="19284" PostId="15556" Text="@BobMcGee, thank you. I should have made my example with &quot;concentrated sugar syrup&quot; instead of honey, to make sure that it doesn't contain unaccounted for variables. But this situation shows very nicely why I stated that the approach can be seen as &quot;too risky&quot;: It is easy to forget an important factor." CreationDate="2011-06-17T14:44:32.697" UserId="4638" />
  <row Id="19285" PostId="15531" Score="1" Text="I also don't know enough to answer.  However, mushroom soy sauces are usually darker, and a lot heavier (earthier) in taste than say a Japanese soy sauce.  Also, if you don't already have some Kecap Manis (Indonesian sweet soy) in your pantry you are missing out.  It is a thing of beauty!  But prepare yourself for addiction :) That stuff goes with everything." CreationDate="2011-06-17T14:48:11.953" UserId="2939" />
  <row Id="19286" PostId="15556" Text="Yeah, I agree.  It really is a complex process to figure out shelf life for things -- that's why food scientists do a lot of involved testing, and everyone else is pretty much stuck with the sniff/taste tests and rules of thumb.  Honey is actually kind of an interesting rule-breaker because it won't completely kill the spores of C. Botulinum, so it's risky for infants to eat, and might contribute those spores to products containing it. However, it can be used to preserve sufficiently small pieces of raw meat from spoilage. In antiquity it was used to embalming for this reason." CreationDate="2011-06-17T14:54:00.523" UserId="6345" />
  <row Id="19287" PostId="5192" Text="This was an interesting question from our past, however, it is also a recipe poll (of the [&quot;What can I add to X?&quot; form](http://meta.cooking.stackexchange.com/q/1091/41)). I'm closing this question to prevent further &quot;favourite recipe&quot; answers." CreationDate="2011-06-17T15:01:36.203" UserId="41" />
  <row Id="19288" PostId="15560" Score="1" Text="If the water was *very* cold, I might cook it and eat it too, *but*... the question specifies a crockpot, and I'd be considerably more worried about the combination of improper storage *and* slow cooking." CreationDate="2011-06-17T15:11:51.670" UserId="41" />
  <row Id="19289" PostId="15560" Text="@aaronut: Slow cooking usually guarantees longer time at higher temperature than most other types of cooking. Admittedly, there is that warm-up period." CreationDate="2011-06-17T15:16:01.297" UserId="218" />
  <row Id="19290" PostId="15560" Score="2" Text="It's the warm-up period that's the issue.  The longer time at &quot;higher&quot; temperature will be around 90° C on the &quot;high&quot; setting, which is nowhere near high enough to inactivate bacterial toxins.  I think the crock pot is flirting with danger here; if I'd left a steak out for that long, I'd pan-sear it and get it up to at least medium doneness in the oven." CreationDate="2011-06-17T15:18:50.337" UserId="41" />
  <row Id="19291" PostId="1012" Text="Calcium Chloride is also used a water conditioner in beer making.  Most home brew supply shops carry it in packages smaller than 25 kg." CreationDate="2011-06-17T15:20:53.677" UserId="34" />
  <row Id="19292" PostId="15560" Score="3" Text="@aaronut: For me, if I was slow cooking it, I'd sear it to start anyway. Typical procedure for a pot roast-type thing. Maybe I'd also start the pot liquid at a higher temp as well, if I was worried. Still, 90C is an unreasonable temp for a round steak. Might as well toss it at that point, because you sure wouldn't want to eat it." CreationDate="2011-06-17T15:25:24.587" UserId="218" />
  <row Id="19293" PostId="15565" Text="More info on his method: http://ruhlman.com/2011/05/how-to-make-pasta/" CreationDate="2011-06-17T16:30:22.683" UserId="2047" />
  <row Id="19294" PostId="15560" Score="1" Text="Sure, I wouldn't want to eat a steak cooked to 90° C either, but the lower the temperature gradient in the crock pot, the longer time the meat is going to spend in the danger zone.  As long as you sear it first (including the sides, if it's thick) then slow cooking won't make things any worse, so it'd be safe assuming it hasn't already spoiled to the point of being unsafe (i.e. assuming that the water it was stored it actually *stayed* cold and didn't just *start* cold). The searing is an important step here though, since that's where the bacteria live." CreationDate="2011-06-17T17:25:32.877" UserId="41" />
  <row Id="19295" PostId="15564" Text="It depends on what else you are having. An entire egg's worth of fresh pasta is a LOT for one person. I usually fix 1 egg for every two people. Since you are talking metric, I assume you aren't an american, so you might want less than that." CreationDate="2011-06-17T18:04:09.270" UserId="4442" />
  <row Id="19296" PostId="15566" Score="1" Text="I don't think there's anything unnatural about the other propositions. They're just more on the science-y side. You've essentially suggested the same thing as my agar agar solution, you're just using the natural pectin in quince rather than adding your own gelling agent." CreationDate="2011-06-17T19:05:46.757" UserId="1259" />
  <row Id="19297" PostId="15562" Text="Ketchup, fruit syrups, and fruit preserves aren't very sour, they're somewhere around pH 4 or slightly lower. There are lots of bacteria which live at that pH, including the dairy fermenting strains you mention (which don't spoil anything, and even prevent spoiling because they compete with other bacteria for food). Fruit preserves and syrups are safe because of their high sugar content, which dehydrates bacteria. The salt and sugar in ketchup dehydrates too. You need something really acidic, like vinegar or soft drinks, to inhibit bacteria growth sufficiently." CreationDate="2011-06-17T19:10:58.720" UserId="4638" />
  <row Id="19298" PostId="15567" Text="I'm assuming you made kafteji (spelling?). I've used that technique before and added sour cream instead, and it worked. Thanks for reminding me of it." CreationDate="2011-06-17T19:35:25.803" UserId="87" />
  <row Id="19299" PostId="15554" Score="1" Text="Ya, I had to make 60 meat balls today, hence my question :) I pan fried them on the grill set to max pretty much on 4 sides, then slapped them in the oven for 20 minutes. They lost some liquid, but not as much as I'm used too" CreationDate="2011-06-17T19:36:13.883" UserId="87" />
  <row Id="19300" PostId="15538" Text="Excellent technique, especially if let's say you have a bread crumb filling i find. however, I'm trying to minimize the outbound loss of fluids" CreationDate="2011-06-17T19:36:58.987" UserId="87" />
  <row Id="19301" PostId="15567" Text="Not a problem.  The recipe itself called for just plain yogurt, but I prefer the Greek yogurt for the extra protein." CreationDate="2011-06-17T19:39:46.267" UserId="6499" />
  <row Id="19302" PostId="15554" Text="@Das Basically, any good maillard sizzle beforehand should, regardless of composition, ensure that your meatballs stay maximally dry. Some recipes will ooze more than others, but browning is key to taste and texture." CreationDate="2011-06-17T19:41:08.170" UserId="15" />
  <row Id="19303" PostId="15543" Text="@TJ Ellis how well does it hold up in brothy stuff like as you would have with chicken and dumplings? I've only had it dry (dressed/sauced after), typically breaded." CreationDate="2011-06-17T20:00:16.070" UserId="15" />
  <row Id="19305" PostId="15559" Text="The β-carotene (which gives freshly milled flour its yellow/orange-ish tint) will degrade on its own if the flour is allowed to sit." CreationDate="2011-06-17T20:55:54.883" UserId="160" />
  <row Id="19306" PostId="15509" Score="1" Text="i'm sure it's quite similar to maggi. MSG is basically the same thing -- all natural and umami." CreationDate="2011-06-17T21:08:32.707" UserId="1415" />
  <row Id="19307" PostId="15486" Text="Cooking oil on the newspaper‽ That shouldn't be required." CreationDate="2011-06-17T21:17:47.207" UserId="160" />
  <row Id="19308" PostId="15453" Text="If you're trying for something really thick, you may need to do part of your cooking in the oven." CreationDate="2011-06-17T21:29:24.367" UserId="160" />
  <row Id="19309" PostId="15460" Text="I once started rinsing a food processor I'd chopped a lot of habaneros in with fairly hot water (~150°F). Yeah, DON'T DO THAT EITHER." CreationDate="2011-06-17T21:34:31.260" UserId="160" />
  <row Id="19310" PostId="15446" Text="Check what type of plastic is used, make sure its one that can take the heat w/o leaching plasticizers, etc." CreationDate="2011-06-17T21:40:36.970" UserId="160" />
  <row Id="19311" PostId="3190" Score="2" Text="yep - came here to mention minestrone soup. also good in french onion. : )" CreationDate="2011-06-17T22:50:26.120" UserId="1415" />
  <row Id="19312" PostId="15572" Text="What if you would cut the avocado into pieces and bake them on a low temperature in your oven? So you weigh them, put them in the oven, weigh them again. The lost weight is just water, right?" CreationDate="2011-06-18T07:14:20.773" UserId="4580" />
  <row Id="19313" PostId="15577" Score="1" Text="The best thing is roast the pepper for 15-20' at high temperature then let it cool down (maybe cut it in half to speed up the process). Once cool it's supereasy to peel it." CreationDate="2011-06-18T14:41:53.997" UserId="6531" />
  <row Id="19314" PostId="15563" Text="Some old(ish) bread soaked in milk and then roughly chopped does the job too" CreationDate="2011-06-18T14:54:44.523" UserId="6531" />
  <row Id="19315" PostId="15473" Text="@free: There are *way* more variables than that. The temperature of the water. The pH. The specific *animal* even makes a difference.  You have no hope of ever controlling all of these variables in a home kitchen.  Industrial processes involve a completely different method of gelatin extraction, and even they don't necessarily have consistent *quantity* at the output (they just guarantee quality)." CreationDate="2011-06-18T15:07:17.020" UserId="41" />
  <row Id="19316" PostId="15563" Text="Good point - any gluten transport for water and fat would do." CreationDate="2011-06-18T17:01:02.953" UserId="201" />
  <row Id="19317" PostId="15581" Score="1" Text="P.S. I should have been specific and said that salt doesn't actually eliminate the bitter *compounds*, but it does actually neutralize the bitter *flavour* - not just add another flavour on top of it. There's no chemical reaction in the food, but salt is known to interfere with the perception of bitterness in the mouth." CreationDate="2011-06-18T19:00:15.720" UserId="41" />
  <row Id="19319" PostId="15596" Score="1" Text="Welcome to Seasoned Advice! Whilst this may theoretically answer the question, [it would be preferable](http://meta.stackoverflow.com/q/8259) to include the essential parts of the answer here, and provide the link for reference." CreationDate="2011-06-19T02:33:33.257" UserId="41" />
  <row Id="19320" PostId="15576" Text="I live in Japan where red/yellow peppers are much more expensive." CreationDate="2011-06-19T03:53:09.870" UserId="2255" />
  <row Id="19321" PostId="11484" Text="Also, it should be noted that if your oven does catch fire, close the door and turn off the heat. The fire should go out fairly quickly (especially in an electric oven) from lack of oxygen. Keep in mind that opening the door will add oxygen. If at all in doubt, call the fire department." CreationDate="2011-06-19T05:42:57.270" UserId="160" />
  <row Id="19322" PostId="645" Text="I had precisely the opposite reaction to pro chef -- it felt exactly like what it is: a textbook, designed by a committee as an accompaniment to culinary arts classwork.  I think that a culinary arts textbook is a good pick, but there are definitely better ones.  The recipes I've had that came from it get the job done, but aren't knock-outs by any means." CreationDate="2011-06-19T06:44:40.100" UserId="6345" />
  <row Id="19323" PostId="2126" Text="YES.  It's simple but elegant and delicious.  Seeing your first beautiful roast chicken is a true confidence booster.  Also, the carcass and drippings are the starting points for learning to make and use stocks, and thus a gateway to more advanced cooking." CreationDate="2011-06-19T06:57:18.817" UserId="6345" />
  <row Id="19324" PostId="1674" Text="An excellent list, but from hard experience I'd sub a couple things.  An early college student can expect potlucks, doubly when they move off-campus.  For these, you need one crowd-pleaser entrée or app and one dessert, which replace  5 and 6.  Pies aren't practical to make in the tiny, barely-equipped apartment/dorm kitchens, but CUSTARDS are. The basic ingredients (milk and eggs) are cheap staples.  Creme brulee, baked custard, and flan are consistent winners.  For the entree, the Keller Roast chicken is perfect, especially if you throw on a balsamic reduction sauce." CreationDate="2011-06-19T07:14:02.727" UserId="6345" />
  <row Id="19325" PostId="15408" Score="1" Text="There is absolutely nothing wrong with the question. It was answered exactly how it was intended to be. Try spending your time more productively by observing such simple facts." CreationDate="2011-06-19T10:27:06.700" UserId="5749" />
  <row Id="19326" PostId="15600" Text="You should probably define `coffee`. Having lived in different countries I can assure you that ordering a simple coffee can result in massively different outcomes!" CreationDate="2011-06-19T11:48:17.713" UserId="6531" />
  <row Id="19327" PostId="1674" Text="@Peter V: true about the chicken. Proper cassoulet, however, is not cheap nor easy to make." CreationDate="2011-06-19T12:06:08.350" UserId="6531" />
  <row Id="19328" PostId="1674" Text="@daniel: I would also add `spaghetti aglio olio e peperoncino` (spaghetti with garlic, oil and chili): a favourite and super-easy Italian first dish." CreationDate="2011-06-19T12:09:19.577" UserId="6531" />
  <row Id="19329" PostId="15600" Text="Assuming that the last paragraph is your main question, I've edited the title accordingly (it's a good question, didn't want it to be mistaken for a shopping recommendation)." CreationDate="2011-06-19T13:56:09.563" UserId="41" />
  <row Id="19330" PostId="15589" Text="I would probably take a pass after six days." CreationDate="2011-06-19T15:38:02.530" UserId="194" />
  <row Id="19331" PostId="15602" Text="I don't have an answer, but the &quot;non-flavored&quot; ice cream is actually used occasionally. It's called sweet cream, and usually has some strongly flavored mix-in. See http://www.seriouseats.com/recipes/2011/02/the-secret-ingredient-black-pepper-sweet-crea.html" CreationDate="2011-06-19T16:44:24.620" UserId="1887" />
  <row Id="19332" PostId="15605" Text="I think I may actually try to do a few tomorrow and leave them overnight in the fridge to test the thing!" CreationDate="2011-06-19T17:06:37.517" UserId="6531" />
  <row Id="19333" PostId="15605" Text="@nico : good plan ... if you're in a dry area, you might not see as much condensation, but it might be worth putting a paper towel down underneath, or similar." CreationDate="2011-06-19T17:38:40.930" UserId="67" />
  <row Id="19334" PostId="15531" Text="related : http://cooking.stackexchange.com/questions/12748/whats-the-difference-between-tamari-and-soy-sauce" CreationDate="2011-06-19T17:40:24.610" UserId="67" />
  <row Id="19335" PostId="15570" Text="I'd add 'ingredients' ... soy sauce always contains wheat, while tamari might not.  Kecap manis has lots of sugar in it (which helps with the thickness) and spices.  Etc." CreationDate="2011-06-19T17:52:14.203" UserId="67" />
  <row Id="19336" PostId="15408" Text="the reason you to tighten it up goes as follows by way of parallel; Q: &quot;What are some other uses of [a bechamel]?&quot; reasons to close (1) too general, trivial - google it yourself, (2) recipe request, list of x, too broad - no objective way of analyzing  any given answer for acceptance. By &quot;tighten it up&quot;, I just meant ask in such a way as to address those two concerns; show that (1) you have googled it but ran into some [limitation with results] and/or (2) give criteria for selecting a &quot;right&quot; answer worth accepting. In (2) I would ask, what made you select &quot;[use it with mussels]&quot;?" CreationDate="2011-06-19T18:03:24.493" UserId="15" />
  <row Id="19337" PostId="15607" Score="5" Text="Please do not use answers as an excuse to rant about unrelated and irrelevant side issues. This is a Q&amp;A site, not a soapbox." CreationDate="2011-06-19T18:07:37.183" UserId="41" />
  <row Id="19338" PostId="15609" Score="4" Text="A cooking thermometer really is a handy piece of equipment :-)" CreationDate="2011-06-19T18:46:47.390" UserId="4580" />
  <row Id="19339" PostId="15613" Text="-1 Anything past five minutes and they are mush. Steam them for 2 to 3 minutes and they'll be fine" CreationDate="2011-06-19T22:46:03.597" UserId="3203" />
  <row Id="19340" PostId="15614" Score="2" Text="In some countries there are plenty of store bought mayonnaises containing real egg yolks. They use pasteurisation to make it last. Chicken can lay very anaemic eggs if feed particular diets, these are not sold as fresh eggs and are used in processed foods, and I assume also in &quot;white&quot; mayonnaise. Note: in some cultures white mayonnaise is not popular, and deep cream yolk colours are more popular" CreationDate="2011-06-19T22:55:47.320" UserId="3203" />
  <row Id="19341" PostId="15613" Text="@TFD: you clearly have different beans than we have..." CreationDate="2011-06-19T23:13:25.313" UserId="4580" />
  <row Id="19342" PostId="15543" Text="Thanks for the pointers; looking forward to trying this out" CreationDate="2011-06-19T23:17:24.120" UserId="6497" />
  <row Id="19343" PostId="15551" Text="tight, thanks for the info!" CreationDate="2011-06-19T23:17:37.663" UserId="6497" />
  <row Id="19344" PostId="3973" Text="When putting hot food directly into the fridge, aren't you worried about shattering glass shelves?  Do you put it on a hot-pad or what?" CreationDate="2011-06-19T23:19:28.993" UserId="6541" />
  <row Id="19346" PostId="15609" Score="1" Text="Drop a piece of jalapeño on the floor.  If your pet tries to eat it and recoils in terror, it's spicy.  Unfortunately, mine eventually learned that not everything on the floor is edible." CreationDate="2011-06-20T00:48:11.313" UserId="6345" />
  <row Id="19347" PostId="15613" Text="@Mien medium green coloured pods, with lighter green seeds in them, 10 to 15 cm long. Grows in messy bushes or along wire runners?" CreationDate="2011-06-20T00:54:58.967" UserId="3203" />
  <row Id="19348" PostId="15614" Score="2" Text="I believe you've confused Miracle Whip and commercial true mayonnaises. These are quite common and quite legal; I just ate some.  They use pasteurization or irradiation to kill pathogens and spoilage microbes present in raw eggs.  This makes them safe to store, unopened at room temperature.  Preservatives and the natural acid level of mayonnaise slow bacterial growth in the fridge, after the package has been opened.  However, the egg content still makes them perishable at room temperature, once exposed to bacteria." CreationDate="2011-06-20T01:15:25.477" UserId="6345" />
  <row Id="19349" PostId="15583" Text="In berry season we would make lots of pies and freeze them to be thawed and cooked during the winter. Partially cooking a pie is just a recipe for disaster." CreationDate="2011-06-20T01:21:03.963" UserId="4039" />
  <row Id="19350" PostId="15620" Score="1" Text="+1 for the always popular (and fairly reliable) sniff test." CreationDate="2011-06-20T01:21:53.477" UserId="6345" />
  <row Id="19351" PostId="15468" Text="Even fine dining restaurant in the world does it the same way - with a tea spoon." CreationDate="2011-06-20T01:26:10.713" UserId="4039" />
  <row Id="19352" PostId="15280" Text="This is the best answer! Your fingers tips will thank you." CreationDate="2011-06-20T01:31:26.030" UserId="4039" />
  <row Id="19353" PostId="15604" Score="1" Text="The only cure is AMPUTATION." CreationDate="2011-06-20T01:46:40.557" UserId="6345" />
  <row Id="19354" PostId="15218" Text="No reason to make this community wiki; this question won't have an unlimited number of valid answers." CreationDate="2011-06-20T01:49:36.397" UserId="1601" />
  <row Id="19355" PostId="68" Text="This question is much more suited to chat than to the main site. (I also see that it's nearly a year old.) Perhaps it should be closed?  (Yes, I am indeed Allergic to Fun (tm).) :)" CreationDate="2011-06-20T01:52:09.727" UserId="1601" />
  <row Id="19356" PostId="15218" Score="1" Text="If the KitchenAid is the right size why don't you add it as an answer and accept your own answer?" CreationDate="2011-06-20T02:20:26.727" UserId="15" />
  <row Id="19357" PostId="14895" Text="Thanks for the info." CreationDate="2011-06-20T03:08:33.780" UserId="6168" />
  <row Id="19358" PostId="14897" Text="Thanks, if I put those vegetables in water will that help? Or water is not helpful for some certain type of veggies?" CreationDate="2011-06-20T03:09:39.927" UserId="6168" />
  <row Id="19359" PostId="14896" Text="Thanks, like potatoes get oxidized?" CreationDate="2011-06-20T03:10:24.700" UserId="6168" />
  <row Id="19361" PostId="15599" Text="Thank's a lot! Color was light-green, no sweetness, aftertaste was not very strong, don't remember it. That's all, sorry. I was amazed by that tea because - I saw for the first time tea with such tiny leaves, green color, little bit grassy and biter taste. And yes, I think this type of tea is more Japan style, Nepalese and Bhutan was mentioned because the person who give me the sample of that tea was very often in that countries (but that fact can unconnected with the tea)." CreationDate="2011-06-20T05:59:20.703" UserId="6533" />
  <row Id="19362" PostId="15627" Text="I believe suggestion 3 for that question covers that possibility: put the stems in water, and optionally cover the leaves with a plastic bag." CreationDate="2011-06-20T07:05:21.647" UserId="6345" />
  <row Id="19363" PostId="15597" Score="1" Text="When I read it I thought exactly 325. +1 for getting there first." CreationDate="2011-06-20T07:10:01.560" UserId="4039" />
  <row Id="19364" PostId="15627" Text="@BobMcGee for how much time will that remain edible? I want to preserve it for weeks." CreationDate="2011-06-20T07:12:11.767" UserId="6168" />
  <row Id="19365" PostId="15456" Text="@BobMcGee: Not if I invent the lean-mean-100-bps-beating-machine. With a lid." CreationDate="2011-06-20T07:32:56.113" UserId="6473" />
  <row Id="19366" PostId="1764" Text="Add an omelet to that, and how to boil an egg. Maybe fry bacon, and you're done. Being able to cook some vegies can help, but that can come later. Given the way those are sold fresh in supermarkets in huge bags it's a no-go when cooking for one, and anyone can reheat a can of peas or some frozen spinach." CreationDate="2011-06-20T07:39:09.747" UserId="5770" />
  <row Id="19367" PostId="15618" Text="To speed up the process you can boil the water in an electric kettle." CreationDate="2011-06-20T08:01:43.670" UserId="4194" />
  <row Id="19368" PostId="15627" Score="2" Text="If you want to keep it for weeks, perhaps you should leave it in the ground until you're ready :)" CreationDate="2011-06-20T10:44:45.430" UserId="4489" />
  <row Id="19369" PostId="15613" Score="2" Text="I ended up cooking them around 10-12 minutes and they were crisp and delicious. I think they take longer because they are a thicker variety." CreationDate="2011-06-20T11:28:28.730" UserId="6540" />
  <row Id="19370" PostId="15613" Score="1" Text="There are two things that get commonly referred to as &quot;green beans&quot; in the UK: the 4&quot; - 6&quot; pencil-thick things, and the fat, flat, bumpy things with broad bean-like things in. I think that's where this confusion has come from." CreationDate="2011-06-20T11:56:51.243" UserId="2389" />
  <row Id="19371" PostId="15613" Text="@Gary: the latter are peas. I think TFD and me both mean the first ones you describe." CreationDate="2011-06-20T12:23:06.737" UserId="4580" />
  <row Id="19372" PostId="14253" Text="Some might say overcooked ;)" CreationDate="2011-06-20T12:23:21.073" UserId="2699" />
  <row Id="19373" PostId="15627" Text="@Ray I said in my OP I don't have a garden. I have to purchase them from the market and they are NOT always available, specially in summer." CreationDate="2011-06-20T13:04:50.430" UserId="6168" />
  <row Id="19374" PostId="15614" Text="@BobMcGee, @TFD This seems to be another regional thing. I have explicitely asked the staff of big German supermarkets (Aldi, Kaufland, Lidl) for mayonnaise made with eggs and they told me that they don't carry such items. Irradiation of eggs is probably not permitted in the EU, which would explain why they don't sell &quot;real mayo&quot;. Pasteurization doesn't expand the shelf life above 5 days at fridge temp. I don't think that I've ever seen store bought mayo with real eggs. Maybe it is available in specialty stores, I've never looked for it very hard." CreationDate="2011-06-20T13:10:07.490" UserId="4638" />
  <row Id="19375" PostId="15627" Score="1" Text="Sorry; just a failed attempt at some light humor. I've had some success with products like this: http://www.amazon.com/Debbie-Meyer-20317-Green-Bags/dp/B0011TMP3Y and this: http://www.evertfresh.com/?q=node/7" CreationDate="2011-06-20T13:10:45.590" UserId="4489" />
  <row Id="19376" PostId="15627" Text="@Ray No that was NOT a failed attempt at humor ;) I DO understand _&quot;dry humor&quot;_ very well, that's my type :) Thanks for the links, I am not sure though whether they will be available in India somewhere." CreationDate="2011-06-20T13:21:16.360" UserId="6168" />
  <row Id="19377" PostId="1801" Text="I can only vote this up once, more's the pity. Making bread is a &quot;high return&quot; skill. It's easy to do, but people are really impressed by it. And home-made bread tastes _so_ much better than most store-bought bread." CreationDate="2011-06-20T13:31:38.830" UserId="6459" />
  <row Id="19378" PostId="8865" Text="+1 for soup. Excellent." CreationDate="2011-06-20T14:37:30.123" UserId="641" />
  <row Id="19379" PostId="15632" Text="Way to go, especially on the 'reason' side. I guess that's why I would teach/learn a musical instrument :)" CreationDate="2011-06-20T14:40:10.480" UserId="641" />
  <row Id="19380" PostId="15614" Score="1" Text="It may not be carried by German markets, due to differences in your health and food codes.  However, real mayo is quite common in the US and Canada, and I can assure you that shelf life unopened is much more than 5 days.  Once opened, the fridge life greatly exceeds that too.  Heck, my homemade mayonnaise can last more than 5 days in the fridge in many cases." CreationDate="2011-06-20T15:19:44.447" UserId="6345" />
  <row Id="19381" PostId="15613" Text="@Mien: Nope, there are definitely flat green beans. Have a look at the [varieties at Cook's Thesaurus](http://www.foodsubs.com/Snapbean.html), for example - they're a third along with common green beans and haricot verts." CreationDate="2011-06-20T15:21:37.747" UserId="1672" />
  <row Id="19382" PostId="15602" Text="At Amy's Ice Cream, in my hometown, most people get &quot;crush'ns&quot; in their ice cream - and they actually have a sweet cream flavor!" CreationDate="2011-06-20T15:27:26.870" UserId="1672" />
  <row Id="19383" PostId="15583" Text="Out of curiousity, why would you say that?" CreationDate="2011-06-20T15:49:02.227" UserId="3058" />
  <row Id="19384" PostId="15617" Text="My home made mayo is made with whole eggs and an ordinary 600W kitchen blender. No problem. I usually use part sunflower part olive oil. The olive oil adds a lot of flavor and color. Less olive oil, whiter mayo. Nearly store mayonnaise." CreationDate="2011-06-20T15:49:35.020" UserId="641" />
  <row Id="19385" PostId="15614" Text="it's not a EU thing, as mayo with pastorized eggs is sold in Italy for instance. @BobMcGee: Miracle Whip contains egg yolks too. Furthermore, on the German Kraft website I found this: http://tinyurl.com/6395jz2 which seems to indicate that egg yolks are used in Germany too (my German is very poor, I translated the page with Google, so I may be wrong)." CreationDate="2011-06-20T15:53:07.663" UserId="6531" />
  <row Id="19386" PostId="15599" Text="I edited my answer, but try some top-quality sencha teas, and see if you get what you're looking for.  I can't find a better match with the info at hand." CreationDate="2011-06-20T15:53:23.043" UserId="6345" />
  <row Id="19387" PostId="15617" Text="How many eggs per volume oil does your nearly store-colored mayo have?  I was really tempted to do a series of mayonnaises with different whole egg/yolk/water amounts and oil blends and show pictures.  I had noticed that olive oil plays a role in darker mayonnaises, but I'm still convinced it's mostly related to yolks vs. whole eggs vs. water (and in my case, adding a dash of dijon mustard).  If you use a whole egg, I think that's nearly half the amount of yolks needed to achieve the necessary water content for the volume." CreationDate="2011-06-20T15:59:10.747" UserId="6345" />
  <row Id="19388" PostId="15617" Text="My last batch had one whole egg, 100ml sunflower and under 150 olive oil. It gets thick. I also added 1/2 garlic clove. A tablespoon of sherry vinegar and salt." CreationDate="2011-06-20T16:04:27.010" UserId="641" />
  <row Id="19389" PostId="15634" Text="I was NOT referring to the ground coriander here, I was talking about the fresh leaves, I fear they will attract fungus, if washed and then stores, should I put them under a fan for drying?" CreationDate="2011-06-20T16:11:04.007" UserId="6168" />
  <row Id="19390" PostId="9029" Score="1" Text="After baking (190°F+), I'm pretty sure there is no sourdough culture left, healthy or otherwise." CreationDate="2011-06-20T16:30:22.237" UserId="160" />
  <row Id="19391" PostId="15559" Text="Is he already using white whole wheat instead of red?" CreationDate="2011-06-20T17:09:06.307" UserId="1816" />
  <row Id="19392" PostId="14896" Score="1" Text="@anisha: Yea, when they turn brown? If you were cutting up potatoes, I'd definitely tell you to put 'em in water. Avocado, I'd just tell you not to cut up (lemon juice works, but it changes the taste, obviously). Onions and peppers would be fine." CreationDate="2011-06-20T17:25:27.437" UserId="218" />
  <row Id="19393" PostId="15634" Score="1" Text="@Anisha you might add that into the question, there's [the floral option](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3707#3707), but essentially [the same rules apply for drying herbs](http://cooking.stackexchange.com/q/3147/15) if you're willing to go down that route. But if the fridge/freezer simply isn't an option, and having a bouquet of coriander isn't in the cards, then I would just hang them upside down in your basement/closet and then keep them in airtight containers away from direct light and heat." CreationDate="2011-06-20T17:43:15.577" UserId="15" />
  <row Id="19394" PostId="15637" Text="Wow, this really is a broad question! Can you mention what you already tried?" CreationDate="2011-06-20T18:16:37.613" UserId="4580" />
  <row Id="19395" PostId="15638" Text="I've wondered this as well. Many lunch meats seem to accumulate an unappealing white slime on them. It doesn't seem like decay. Perhaps fat melted out of them at room temperatures and re-solidified on the surface in the fridge?" CreationDate="2011-06-20T18:20:35.897" UserId="2001" />
  <row Id="19396" PostId="15641" Score="2" Text="Why the downvote? This is called Béchamel sauce or in English, white sauce, which is a considered one of the 'mother sauces' in French and Italian cooking." CreationDate="2011-06-20T18:50:56.370" UserId="4039" />
  <row Id="19397" PostId="15643" Text="I do my breading in deep (soup) plates instead of bowls. They are perfectly easy to put away in the dishwasher withoug taking up so much space that it has to be started right away." CreationDate="2011-06-20T18:51:53.670" UserId="4638" />
  <row Id="19398" PostId="15641" Text="This is how I make any kind of cheese sauce. It works and tastes great." CreationDate="2011-06-20T19:57:31.800" UserId="4442" />
  <row Id="19399" PostId="15549" Text="+1 Because I'm curious about an hand grinder for peanut butter." CreationDate="2011-06-20T20:03:18.460" UserId="4039" />
  <row Id="19400" PostId="15628" Score="1" Text="For reference: I found this question, which discusses what the yolk and whites do in cake recipes: http://cooking.stackexchange.com/questions/14025/are-there-any-vegetarian-friendly-egg-substitutes-that-can-be-used-in-cakes/14035#14035" CreationDate="2011-06-20T21:03:58.720" UserId="866" />
  <row Id="19401" PostId="15641" Text="While this is fine, the volume of cheese you can melt into a smooth consistency before it starts to separate in not as high as when using the fondue style method" CreationDate="2011-06-20T22:13:18.580" UserId="3203" />
  <row Id="19402" PostId="15641" Score="3" Text="@TFD I don't think that is the difference between fondue and Mornay. Fondue is made with wine and Morney is made with milk. I'm sure that with the same amount of either wine or milk that amount cheese that can be added to a smooth consistency before it breaks is pretty close the same." CreationDate="2011-06-20T22:46:02.260" UserId="4039" />
  <row Id="19403" PostId="15616" Text="You discussed the general aim of adding vanilla, I was thinking mainly about those supermarket dairy creations made by Danone and similar companies. In fact, I expected that it is about sugar; this is the common factor among products with this vanilla version, so it seemed logical that vanilla helps to neutralize this boorish sweetness an unflavored product could have." CreationDate="2011-06-20T23:37:18.380" UserId="1566" />
  <row Id="19404" PostId="15652" Score="8" Text="the first thing you are doing incorrect is &quot;simmered just until boiling&quot;. the critical temperature for custards is somewhere between 83 and 86 degrees C. above that, yolks cook and set. you don't see bubble building in a custard until it's too late." CreationDate="2011-06-20T23:50:20.053" UserId="4638" />
  <row Id="19405" PostId="14896" Text="@I know about potatoes, but should I put the lady fingers too in the water for keeping them fresh?" CreationDate="2011-06-21T01:02:31.260" UserId="6168" />
  <row Id="19406" PostId="15627" Score="1" Text="Anisha: I believe the answers to the existing question cover the various methods fairly effectively. I've [summarized them in another answer](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/15654#15654) to make it easier to pick the technique that meets your needs." CreationDate="2011-06-21T02:17:40.597" UserId="86" />
  <row Id="19407" PostId="139" Text="Make sure that the herbs are clean of dirt. Different herbs live differently. Show you can put in vases like flowers, rosemary and thyme don't need to be tightly covered and tarragon likes to be wrapped in a damp paper towel." CreationDate="2011-06-21T02:21:54.477" UserId="4039" />
  <row Id="19408" PostId="15655" Score="1" Text="How *long* have you been cooking this? Is it a pot of mush, or is there still some texture to the veggies?" CreationDate="2011-06-21T02:46:15.760" UserId="86" />
  <row Id="19409" PostId="15613" Text="Yes there are flat green beans, round green beans, giant green beans etc. None of then take more than a few minutes to cook properly. Anything more and you are destroying them! See @BobMcGee answer" CreationDate="2011-06-21T02:58:56.860" UserId="3203" />
  <row Id="19410" PostId="15618" Text="And for extra zing, don't just use plain water, use some good stock and a little raw sugar in it" CreationDate="2011-06-21T03:00:41.820" UserId="3203" />
  <row Id="19411" PostId="15656" Text="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..." CreationDate="2011-06-21T03:14:37.900" UserId="86" />
  <row Id="19412" PostId="15627" Text="@Knives thanks for the effort :)" CreationDate="2011-06-21T03:36:14.777" UserId="6168" />
  <row Id="19413" PostId="15634" Text="So, hanging them for how long? Till they dry up completely? And how does hanging downwards help?" CreationDate="2011-06-21T03:37:52.093" UserId="6168" />
  <row Id="19414" PostId="15634" Score="1" Text="@Anisha Assuming you want to dry them, you hang them upside down until they dry up. I have always hung them upside down for the same reason you hang flowers upside down to try; they retain their shape. (And an old wives' tale?)" CreationDate="2011-06-21T03:51:51.420" UserId="15" />
  <row Id="19415" PostId="15634" Text="Thanks, do they retain their natural taste after they dry up completely?, and no I am not talking about scent, I am talking about taste." CreationDate="2011-06-21T03:54:57.507" UserId="6168" />
  <row Id="19416" PostId="15616" Text="Well yes, you don't generally add vanilla to foods that are salty.  Obviously this is all within the context of sweet foods, and primarily dairy products." CreationDate="2011-06-21T04:15:19.500" UserId="6345" />
  <row Id="19417" PostId="15617" Text="Huh. Interesting -- that's about half the yolks I'd normally use, and I tend to get a brightly colored result.  Not sure if this confirms or supplements the answer.   It does demand additional experimentation, however.  To the kitchen!  (Oh gods, I'm going to waste so much eggs and oil.)" CreationDate="2011-06-21T05:33:24.473" UserId="6345" />
  <row Id="19418" PostId="15617" Text="I tried it.  Pictures will go up tomorrow.  1.5 cups vegetable oil to one whole, very jumbo egg, with some white wine vinegar.  The result isn't quite as pale as grocery store mayo, but if you doubled the oil and simply added more water, you'd pretty much be there.  I can also confirm that the oil is noticeably darker when I add a splash of olive oil.  Also, mayo without much olive oil is pretty bland.  I think that's a big part of what makes home mayo so much tastier." CreationDate="2011-06-21T06:24:30.280" UserId="6345" />
  <row Id="19419" PostId="15617" Text="You are right, not quite as pale but approx. The olive oil is a must for taste." CreationDate="2011-06-21T06:58:37.863" UserId="641" />
  <row Id="19420" PostId="15640" Text="Funny how often culinary and linguistic atrocities go hand in hand." CreationDate="2011-06-21T07:26:51.830" UserId="4151" />
  <row Id="19421" PostId="15599" Text="Thank's a lot! I took a look at the Japanese green teas and yep it should be one of the high-grade green teas - Shincha Matcha somehow fits the description." CreationDate="2011-06-21T08:53:46.127" UserId="6533" />
  <row Id="19423" PostId="15611" Score="1" Text="I once made mine green by only using very strongly colored olive oil... I liked it but other people weren't so keen." CreationDate="2011-06-21T10:41:01.653" UserId="2391" />
  <row Id="19424" PostId="15652" Score="1" Text="Check out this question: http://cooking.stackexchange.com/q/5400/2001  The answers apply here." CreationDate="2011-06-21T11:58:28.923" UserId="2001" />
  <row Id="19425" PostId="15655" Text="I cooked it on high for... 3 hours maybe? Theres tons of texture left. But, I cooked it on Sunday night and it is now Tuesday morning... My plan had been to eat a bit each day for lunch." CreationDate="2011-06-21T12:04:18.493" UserId="6325" />
  <row Id="19426" PostId="15663" Text="I would vote you up if I could. It sounds reasonable that you need more baking soda if there are no eggs in scones. I'll try to do my own ones with a &quot;Kleingebäck&quot; amount of soda and see if they are different in taste." CreationDate="2011-06-21T12:07:28.380" UserId="6554" />
  <row Id="19427" PostId="15656" Text="@Knives, I've looked into some scone recipes and it seems that they recommend less baking soda than is used by the people around me. As @rumtscho said in his answer, the amount of baking soda used is a bit unusual if you are used to shortcrust, puff pastry or yeast dough. Wikipedia says that scones really became what they are now with the cheap availability of baking soda." CreationDate="2011-06-21T12:13:25.893" UserId="6554" />
  <row Id="19428" PostId="15664" Score="1" Text="Perhaps look into some edible flowers?" CreationDate="2011-06-21T13:52:03.173" UserId="4194" />
  <row Id="19429" PostId="15659" Text="Ahem - Worcestershire, pronounced Wooster-sheer. /language Nazi :) +1 for good tips." CreationDate="2011-06-21T13:53:10.253" UserId="4194" />
  <row Id="19430" PostId="15572" Text="Impressive. Definitely the information I was looking for." CreationDate="2011-06-21T14:30:42.497" UserId="6524" />
  <row Id="19431" PostId="15653" Score="1" Text="If you have a thermometer, use it: Shoot for a temperature between 77–79°C (170–175°F).  Do not let it reach or exceed 80°C (176°F).  If you are using a vanilla bean, I also like to scrape the seeds and reserve for after straining (as @Adam noted), however, I furthermore put the empty pod in the cream and milk as it simmers." CreationDate="2011-06-21T14:46:20.990" UserId="5600" />
  <row Id="19432" PostId="15653" Text="Oops!  I didn't see @rumtscho's comment above.  He beat me to the punch!" CreationDate="2011-06-21T14:50:31.813" UserId="5600" />
  <row Id="19433" PostId="15665" Text="This is my experience as well. The color comes from the skin and infuses through everything. Grape jellies I have made have been exactly the same." CreationDate="2011-06-21T16:43:34.077" UserId="2001" />
  <row Id="19434" PostId="15671" Score="1" Text="I don't think Blue Curaçao would be appropriate, so I left that out." CreationDate="2011-06-21T16:55:09.040" UserId="4580" />
  <row Id="19435" PostId="4637" Score="1" Text="Apparently this means I have hulk forearms. I do mayo and whipped cream by hand most of the time." CreationDate="2011-06-21T17:12:48.700" UserId="6345" />
  <row Id="19436" PostId="14897" Score="1" Text="Some vegetables do quite well stored in water after cutting. It reduces oxidation and drying out, but it can also cause flavor and vitamins to leach out, so it is a bit of a mixed bag." CreationDate="2011-06-21T17:53:56.023" UserId="1393" />
  <row Id="19437" PostId="15668" Score="5" Text="Blue Corn Chips would work too. A Mexican Breakfast sort of a thing." CreationDate="2011-06-21T18:16:45.043" UserId="1259" />
  <row Id="19438" PostId="15376" Text="I tried this recipe too, but it is very unlike the store-bought ones.  This is much more solid, which is the opposite of the deflated ones." CreationDate="2011-06-21T18:21:01.073" UserId="3760" />
  <row Id="19439" PostId="15671" Text="When if comes to alcohol with breakfast, it must be noon SOMEWHERE." CreationDate="2011-06-21T18:27:09.560" UserId="6345" />
  <row Id="19440" PostId="15660" Text="All the blueberries I've ever eaten had insides that were a pale gray or green color. The skin is the blue part -- although it turns a nice purple when cooked." CreationDate="2011-06-21T18:52:15.100" UserId="1887" />
  <row Id="19441" PostId="15671" Text="Mien - Blue Curacao is always appropriate!" CreationDate="2011-06-21T19:04:58.633" UserId="152" />
  <row Id="19442" PostId="15664" Score="1" Text="You may find [Are there no naturally blue foods?](http://skeptics.stackexchange.com/q/3410/782) from Skeptic.SE helpful." CreationDate="2011-06-21T20:56:02.560" UserId="1670" />
  <row Id="19443" PostId="15617" Text="Love the photos and the explanation.  Makes sense to me and I've learned something" CreationDate="2011-06-21T21:04:33.053" UserId="4239" />
  <row Id="19444" PostId="15679" Score="2" Text="The standard resource for these proportions would be http://blog.khymos.org/recipe-collection/. For example, the chapter on guar gum says it has almost 8 times the thickening power of corn starch (but I think using 3/8 of a tablespoon might bring the weight ratio of guar gum to total mass over 0.5%, which they don't recommend, so it's just an example)." CreationDate="2011-06-21T21:47:25.153" UserId="1163" />
  <row Id="19447" PostId="15677" Text="I've tried several times to use nondairy creamer, powdered milk, sugar, and flavorings, but I'm not even close to the real deal. I could try the more scientific route, but I'm hoping someone knows the actual ingredients that will at least come close. I'm fairly sure that the original formula calls doesn't call for highly unique ingredients. Perhaps someone knows a place to order or locally (Northeast) purchase such ingredients/powders in smaller volume." CreationDate="2011-06-21T22:05:48.973" UserId="6461" />
  <row Id="19450" PostId="15679" Text="oh, good to know. thank you!" CreationDate="2011-06-21T22:26:03.140" UserId="1415" />
  <row Id="19451" PostId="15664" Text="If you choose a blue food colored by anthocyanines (practically all the &quot;blue&quot; plants named until now), it will have a purplish hue, rather than a greenish one. Many anthocyanines will get bluer in a high pH environment, so you can try if that helps - just be careful not to make your dish taste soapy. I'd personally go with food coloring, just because I've never seen a blueberry-colored sea." CreationDate="2011-06-21T22:36:17.653" UserId="4638" />
  <row Id="19452" PostId="15669" Score="1" Text="I am voting to close, because I can't think of a vegetable which doesn't work in a shish kabob, except for the &quot;eaten raw only&quot; vegetables like lettuce. This makes the question a &quot;list&quot; question, which is defined as off topic." CreationDate="2011-06-21T22:54:38.950" UserId="4638" />
  <row Id="19453" PostId="15686" Score="1" Text="Could you list the ingredients and their quantities here?" CreationDate="2011-06-22T00:11:35.433" UserId="1685" />
  <row Id="19454" PostId="15667" Text="Can you please explain (in the question) how your attempts have failed?  What was wrong with them?  We don't do recipes here but if you can describe a specific problem then someone can likely help." CreationDate="2011-06-22T00:28:15.917" UserId="41" />
  <row Id="19455" PostId="15686" Score="1" Text="Here is the list of ingredients:&#xA;&#xA;3 large eggs&#xA;1 1/2 cups ricotta cheese&#xA;1/2 cups sour cream&#xA;4 packets Splenda, stevia, or erythritol&#xA;Juice and zest of 1 large lemon&#xA;1/2 teaspoon baking soda&#xA;1/2 cup almond flour&#xA;1/4 cup natural or vanilla whey protein powder&#xA;Pinch of salt&#xA;&#xA;&quot;Scrambled Pancakes&quot; are very tasty, but we would like to be able to have them as actual pancakes too." CreationDate="2011-06-22T00:28:17.167" UserId="6499" />
  <row Id="19456" PostId="15669" Score="1" Text="I agree with @rumtscho; sorry, but this is pretty much a recipe poll. There's no right or wrong answers to a question like this." CreationDate="2011-06-22T00:31:50.500" UserId="41" />
  <row Id="19457" PostId="1764" Text="@jwenting : ewww ... canned peas.  ick.  I'd much rather have frozen peas.  (well, British mushy peas are okay, but regular canned peas have a rather un-pea-like texture that I just can't stand)" CreationDate="2011-06-22T00:32:27.537" UserId="67" />
  <row Id="19458" PostId="15667" Text="Sure thing. I know we don't do recipes, but I'm hoping someone might know the place to buy, the makeup of the actual ingredient, or something that will lead me to the right answer. When I've tried in the past, my drink is not sweet enough, it has no flavor, and it really tastes like nothing in general (except for the taste of sugar syrup from the pearl solution). The real drinks have a colorful, milky, and creamy look, and are bursting with flavor, leading me to believe that the main ingredient is a very strong flavoring." CreationDate="2011-06-22T01:19:33.033" UserId="6461" />
  <row Id="19459" PostId="15667" Text="My versions taste like sugar water instead of something more full-bodied. Does this help? I'll try to post a photo here if I can find one." CreationDate="2011-06-22T01:20:24.750" UserId="6461" />
  <row Id="19460" PostId="15667" Text="Yes, that's useful information and I would suggest that you edit your question to include it (a lot of people don't read comments)." CreationDate="2011-06-22T01:25:32.547" UserId="41" />
  <row Id="19461" PostId="15685" Score="2" Text="I could go on about how it adds an aromatic note, a comforting familiar flavor, etc... but basically that's the answer: adding vanilla extract adds the flavor of vanilla..." CreationDate="2011-06-22T02:01:04.760" UserId="1393" />
  <row Id="19462" PostId="15688" Text="Could you go into what qualities specifically (in addition to versatility) make that one stand out? I think that is the real intent of the question, in addition to hearing the experience you've had with it." CreationDate="2011-06-22T03:02:59.260" UserId="15" />
  <row Id="19463" PostId="14897" Text="I'll use that water in cooking, so vitamins loss is not a problem. I want to try it with spanich." CreationDate="2011-06-22T03:44:43.290" UserId="6168" />
  <row Id="19464" PostId="15661" Score="1" Text="This is a really good idea.  It's more aggressive than some of the other suggestions, but it could solve the problem in fast stroke." CreationDate="2011-06-22T04:22:43.353" UserId="6345" />
  <row Id="19465" PostId="15688" Text="Two reasons I'm interested in a hand grinder (aside from the ecological impact, you mention):  1) Precisely because of the effort involved, that you mention, it will encourage me to make smaller batches, which improves the nutritional value, versus making a large batch that will last several days/weeks.  2) I suspect it will be easier to clean (other hand utensils seem to be easier to clean than their electric counterparts--egg beaters, for instance)." CreationDate="2011-06-22T05:13:01.130" UserId="6498" />
  <row Id="19466" PostId="15685" Score="1" Text="There seems to be more to it: I read somewhere that vanilla is supposed to be a flavour enhancer. If this is true, then all other flavours are more strongly perceived. But I can't find where I read it." CreationDate="2011-06-22T07:37:19.753" UserId="4638" />
  <row Id="19467" PostId="15665" Text="When I buy blueberries, they are usually purplish on the inside, and colour everything without cooking (e. g. a smoothie). Of course, they are probably bilberries rather than blueberries, the distinction isn't made here. Still, good to know that the &quot;green&quot; fruits are usable too." CreationDate="2011-06-22T07:40:23.820" UserId="4638" />
  <row Id="19468" PostId="1764" Text="it's what you can get. And what storage you have. A student won't likely have a large freezer to store those frozen pees, which typically come in 1-2lbs boxes or bags (and if you're out of luck so frozen together you can't take just the amount you need), when a single portion can can fit in a cupboard or even a box on the floor." CreationDate="2011-06-22T08:52:36.240" UserId="5770" />
  <row Id="19469" PostId="1312" Text="Why no to use a oven which can rotate the metal stick pierced the chicken?" CreationDate="2011-06-22T09:00:39.950" UserId="6194" />
  <row Id="19470" PostId="15689" Score="1" Text="Thanks for the comment, but I am on a Paleo &amp; Gluten free diet, so we can't have the extra flour or gluten.  I am needing to keep the recipe as close to it as possible without having to add flour into the recipe since there is a chance that I could become gluten intolerant.  I have thickening agents such as Xanthan gum, but wouldn't exactly know how much to use.  The recipe came from a good Paleo cookbook that has given us tons of other amazing meals, I just can't get this one." CreationDate="2011-06-22T11:34:56.207" UserId="6499" />
  <row Id="19471" PostId="15685" Text="@rumtscho: you are correct! http://en.wikipedia.org/wiki/Vanilla#Usage mentions it as well. http://www.foodproductdesign.com/articles/2011/02/vanilla-goes-way-beyond-dessert.aspx?pg=2 explains this a bit, but not enough for me to provide a good answer." CreationDate="2011-06-22T11:44:06.327" UserId="4580" />
  <row Id="19472" PostId="15640" Text="what's with the napoleonDynamite?" CreationDate="2011-06-22T12:13:27.467" UserId="3721" />
  <row Id="19473" PostId="15689" Text="If you can't have gluten, use my second or third proposal. I don't see how a thickener can help you. Your problem isn't viscosity - if anything, your mixture is already way too thick. You could try gelling the daylights out of it with a gum, but 1) gums are thermosensitive - you'll have to bake one side, put it away to cool down &amp; set (still in the pan, a removal attempt at this point will scramble it), then flip and bake the other side. 2) if you use enough gum to achieve that, it will taste of rubber. For flipping you need stickiness, not viscosity, and you have none here except eggwhite." CreationDate="2011-06-22T12:16:54.240" UserId="4638" />
  <row Id="19474" PostId="15689" Score="1" Text="The mixture is actually not as thick as you are thinking it is.  It isn't as thin as scrambled eggs, but not thick like regular pancake mixture, which is why I thought of the xanthan gum.  In my mind the recipe has to work somehow without totally altering it or else it wouldn't have made it into the book, or they would have called them scrambled pancakes not Lemon Ricotta Pancakes." CreationDate="2011-06-22T12:44:11.000" UserId="6499" />
  <row Id="19475" PostId="68" Text="@Neil - Don't agree, I think this is a practical issue that lots of people run into, and could use ideas on, rather than a &quot;fun&quot; getting-to-know-you question." CreationDate="2011-06-22T13:46:11.257" UserId="66" />
  <row Id="19476" PostId="15685" Score="2" Text="Just an FYI, always make sure you're using vanilla extract, not vanilla _essence_, the latter being a horrible fake product." CreationDate="2011-06-22T14:10:40.753" UserId="4194" />
  <row Id="19477" PostId="15689" Score="2" Text="If you try gum, please write how it turned out, I am very curious. I would try it myself, but I don't use whey powder. And don't trust the recipe just because it got published in a book. Maybe it doesn't work despite the publication (and there are strong signs that it doesn't)." CreationDate="2011-06-22T15:29:03.613" UserId="4638" />
  <row Id="19478" PostId="15543" Text="it holds up pretty well in brothy stuff! it's often made by boiling the dough in a broth for a couple hours, in fact, and continues to hold up fairly well in applications after that too." CreationDate="2011-06-22T15:30:32.970" UserId="725" />
  <row Id="19479" PostId="15543" Score="1" Text="specifically, in my experience, it works great for chicken and dumplings!" CreationDate="2011-06-22T15:31:27.120" UserId="725" />
  <row Id="19480" PostId="15679" Text="If you actually post some suggestions for proportions, I'll accept this as the answer." CreationDate="2011-06-22T19:39:57.767" UserId="1887" />
  <row Id="19481" PostId="15698" Score="1" Text="I think you also have to consider everything else that has to heat up. I know I preheat my Rancilio Silvia for 45 mins to an hour to increase temperature stability when pulling the shot, the water heats up probably in 10 minutes but all that brass at the group has to heat up too as well as everything along the brew path. Even with the added PID on my machine I like to give it a good solid 45 minutes to reach stability. Have a look at this thread http://coffeegeek.com/forums/espresso/machines/444952" CreationDate="2011-06-22T20:00:36.453" UserId="6479" />
  <row Id="19482" PostId="15686" Text="It's better to edit your question when adding important information, as opposed to replying with a comment, since some people won't notice or even be able to see the comments. I've made the edit for you this time." CreationDate="2011-06-22T20:53:21.180" UserId="41" />
  <row Id="19483" PostId="15701" Text="I have the same problem with cast-iron. Thanks for pointing me to the teflon question, by the way." CreationDate="2011-06-22T22:42:29.677" UserId="4697" />
  <row Id="19484" PostId="14861" Text="But then, that jar will get old in a few days, then what, how many times am I supposed to purchase new jars? And now I realize I was talking to YOU in the photography section too. ;) Secondly, if you don't write @Anisha at the begining of the comments, I won't get the notifications, like in this case." CreationDate="2011-06-23T02:36:10.790" UserId="6168" />
  <row Id="19485" PostId="15570" Text="I like this answer because it provides some information, and lists a lot of sources, but is there any way it could incorporate some of the Tigers and Strawberries info on the different kinds?  I still feel like the question needs some information about the specific kinds, not just the traits they can possess." CreationDate="2011-06-23T04:15:18.177" UserId="6345" />
  <row Id="19486" PostId="15706" Text="Edited. Thanks. The size of spoon is too subjective without a picture, I think." CreationDate="2011-06-23T04:20:00.897" UserId="6194" />
  <row Id="19487" PostId="15705" Score="1" Text="With a recipe like this, exact quantities aren't terribly important, but if you're serious about cooking, you'll be a lot happier if you just buy some measuring spoons. The weights aren't really the issue, since as the answer says, pasta is often sold by the pound (or maybe 450 or 500 grams?) and cheese is sold by weight too." CreationDate="2011-06-23T04:44:21.800" UserId="1672" />
  <row Id="19488" PostId="15531" Text="Bountying this because it's a really good question and deserves an equally good answer, andI'm dang curious too.  If nobody can do better, it'll be time to hit the web and books and put a few hours into a response." CreationDate="2011-06-23T05:23:40.007" UserId="6345" />
  <row Id="19489" PostId="15705" Text="The alternative to a scale is to know the volume of items... or how to eyeball it.  I know a couple pros who can measure portions to 5% accuracy or better, just by hand and knife.  *Or, just buy a scale?*" CreationDate="2011-06-23T05:27:34.447" UserId="6345" />
  <row Id="19490" PostId="15705" Text="@Bob: I agree, a scale is great - I'm just saying it's not stuff like this that you really really need it for." CreationDate="2011-06-23T05:28:37.083" UserId="1672" />
  <row Id="19491" PostId="15705" Score="2" Text="@Jefromi: Yeah, the only thing here you need a scale for is MAYBE the pecorino romano, if you did the right thing and bought a block of good stuff rather than the pre-grated nonsense at the store.  Really there's nothing in this recipe that you shouldn't be able to eyeball and get a good result.  Heck, you could just throw in cheese, olive oil, and butter until it looks and tastes good." CreationDate="2011-06-23T05:34:04.193" UserId="6345" />
  <row Id="19492" PostId="15702" Score="1" Text="I think you're still missing the key problem here: the steak should not be the first thing cooked.  The onions should precede it and go on the plate before the steak.  Also, if you're dead set on doing the steak first, it's helpful to throw a little water, balsamic vinegar, or wine in the pan after the steak.  The boiling will cool the pan rapidly, and the liquid can contribute concentrated flavor to the onions." CreationDate="2011-06-23T06:04:25.977" UserId="6345" />
  <row Id="19493" PostId="15664" Text="Thanks for all the suggestions." CreationDate="2011-06-23T06:32:08.543" UserId="6459" />
  <row Id="19494" PostId="14861" Score="1" Text="@anisha Yes, apparently I'm some kind of guru :D As long as you use a clean spoon (or just pour the syrup) and don't leave the lid off the jar, the syrup should last for a decent amount of time. If and when it does go bad you can simply clean it out and use it again." CreationDate="2011-06-23T07:23:37.980" UserId="4194" />
  <row Id="19495" PostId="10161" Text="He has a pretty sweet collection there. +1 for the yoshikane" CreationDate="2011-06-23T07:52:40.047" UserId="3178" />
  <row Id="19496" PostId="15705" Text="Agree with @BobMcGee: sometimes you just add as much as you like. Especially with pasta things are very subjective." CreationDate="2011-06-23T08:59:54.213" UserId="6531" />
  <row Id="19497" PostId="15707" Text="Thanks, I'll try these sauces. Why can't I use a roux for the pan sauce? Time?" CreationDate="2011-06-23T11:09:36.493" UserId="4697" />
  <row Id="19498" PostId="15686" Text="Just how fragile are the pancakes after you have fried them on one side? Do they fall apart if you just touch them, or do they have some integrity? I was thinking that if they can withstand some amount of touching you could perhaps just fold them to a half moon with a large spatula rather than flipping them over. That way the uncooked top side would still cook a little, with the heat being transferred from the cooked side. Finally you could just slide them out onto a plate. Not quite the same as normal pancakes, but maybe it is better than scrambled pancakes." CreationDate="2011-06-23T11:26:01.767" UserId="3756" />
  <row Id="19499" PostId="15690" Text="Unpleasant egg smell? You need to start buying better eggs, man. ;)" CreationDate="2011-06-23T11:28:54.183" UserId="3756" />
  <row Id="19500" PostId="15686" Text="@Henrik, They don't just fall totally apart, you can actually kind of flip them, but I end up losing a lot of the filling and it makes a mess so we just end up scrambling them so that every part gets cooked.  I like your idea." CreationDate="2011-06-23T11:40:25.013" UserId="6499" />
  <row Id="19501" PostId="15702" Text="Good point. I never make onions, so just left them where the OP had them. I use the method outlined here (with roux directly after the steak) and have found that the fat will deglace the pan reasonably well by itself without the need to introduce a deglacing liquid, it just needs a minute of stirring/scraping. This makes a pan-tasting roux sauce, which I find tasty." CreationDate="2011-06-23T12:13:14.453" UserId="4638" />
  <row Id="19502" PostId="15658" Text="This is the one I ended up doing. The soup wasn't necissarily &quot;good&quot; but it's &quot;good enough&quot;. One day I tried adding horseradish mustard, and it was actually good..." CreationDate="2011-06-23T12:15:22.373" UserId="6325" />
  <row Id="19503" PostId="15702" Text="I just tried cooling the pan for a minute, and it felt a lot better to melt the butter. Thanks! I'll try @BobMcGee's suggestions next." CreationDate="2011-06-23T12:25:25.037" UserId="4697" />
  <row Id="19504" PostId="15702" Text="@Bob: I'm having the onions in the sauce. Do you mean that I could fry them before cooking the steak, and then put them back after adding stock to the roux?" CreationDate="2011-06-23T12:28:30.057" UserId="4697" />
  <row Id="19505" PostId="15686" Text="You say you end up losing the filling. What sort of filling is this, and are you frying the pancakes *with* the filling? Please explain further." CreationDate="2011-06-23T12:41:12.607" UserId="3756" />
  <row Id="19506" PostId="15709" Text="I saw that technique once on TV. I think Lord Byron used it. However, I can't find it anywhere (in 5')." CreationDate="2011-06-23T13:01:04.083" UserId="641" />
  <row Id="19507" PostId="15714" Text="Unfortunately it's for tonight and I have no puff pastry. Also I'm not sure it would go with the Tex-Mex feel of the rub - perhaps a tortilla or two would be better :)" CreationDate="2011-06-23T13:02:18.000" UserId="4194" />
  <row Id="19508" PostId="15715" Text="I'm not all that bothered about a crust per se; I'd rather have no crust and a nice moist tenderloin. I'm also considering wrapping it in foil, roasting for 20 mins, then opening for the final 10, to dry out and colour the outside just a little. I have done this with chicken _cordon bleu_ and chicken balmoral before now and both worked out well." CreationDate="2011-06-23T13:03:58.047" UserId="4194" />
  <row Id="19509" PostId="15714" Text="wrap it in a couple of tortillas and bake... sounds like a perfect solution." CreationDate="2011-06-23T13:13:19.460" UserId="6279" />
  <row Id="19510" PostId="15090" Score="1" Text="Thank you, this is exactly the type of book I was looking for. It is great. It covers everything from everyday stuff to unbelievably quirky (Yorkshire christmas pie: stuff a turkey with a goose stuffed with fowl stuffed with partridge stuffed with pigeon. Put them into a raised pastry, fill the gaps with hare, put 2 kg butter on top. Cover, bake). She describes ancient royal feasts and gives the original recipes. Too bad she published before cheap color printing. I love this book!" CreationDate="2011-06-23T13:22:27.827" UserId="4638" />
  <row Id="19511" PostId="15686" Text="Sorry, when I said &quot;filling&quot; it was more like the batter.  I just misspoke." CreationDate="2011-06-23T13:27:04.033" UserId="6499" />
  <row Id="19512" PostId="15708" Text="If I could do more than one upvote on this, I would." CreationDate="2011-06-23T13:42:05.267" UserId="3348" />
  <row Id="19513" PostId="15719" Text="Sounds good, but does it turn dark brown or black?" CreationDate="2011-06-23T13:49:18.630" UserId="641" />
  <row Id="19514" PostId="15718" Text="Thank you for the info. The serving bowl doesn't help here; I eat it directly from the plate it was frozen in. It melts in the spoon on the way to my mouth :)" CreationDate="2011-06-23T13:56:28.060" UserId="4638" />
  <row Id="19515" PostId="15715" Text="In that case, the slowest and most even heat will give you the best (mositest?) result. Foil sounds like a very good idea, the meat will be steamed/stewed on the outside and roasted on the inside, so you won't have a dried out surface." CreationDate="2011-06-23T13:59:20.023" UserId="4638" />
  <row Id="19516" PostId="15719" Text="When I have made it, it turns dark brown.  What color does it turn when you try?" CreationDate="2011-06-23T14:17:31.277" UserId="6499" />
  <row Id="19517" PostId="15720" Text="Wow- awesome answer @rumtscho." CreationDate="2011-06-23T14:32:57.530" UserId="2001" />
  <row Id="19518" PostId="15624" Text="I'll echo the sentiment about cooking more thoroughly in this situation." CreationDate="2011-06-23T14:33:13.210" UserId="3489" />
  <row Id="19519" PostId="1728" Text="Just saw this on Fox's show  &quot;Master Chef (US)&quot;. Looks great and delicious. You only want to use a little of this reduction as it'll overpower the flavor of whatever dish you'll put it on." CreationDate="2011-06-23T14:38:59.763" UserId="6320" />
  <row Id="19520" PostId="15704" Text="I like the pectin idea." CreationDate="2011-06-23T14:54:28.730" UserId="2001" />
  <row Id="19521" PostId="15720" Score="1" Text="Thanks, that's a wonderful answer. I would get that book and read it, that sounds like a truly interesting book, too! But your answer is a little disappointing: I thought that the French are so subtle that they want to give a hint of flavor of veal to the pheasant meant that they employ this technique. But you say it's because of a more mundane reasoning of roasting the core nicely..." CreationDate="2011-06-23T15:03:35.383" UserId="6570" />
  <row Id="19522" PostId="15714" Text="Unfortunately I don't have any tortillas either! :D" CreationDate="2011-06-23T15:05:57.007" UserId="4194" />
  <row Id="19523" PostId="15707" Text="If it's thin, you can throw in a little cold roux to thicken the pan sauce *once it has finished boiling.*  Usually you won't need it; the deglazing boils off a lot of liquid from whatever you add, and this thickens the resulting sauce.  Cream produces a thick sauce on its own.  Plus, the fond contributes a little thickening of its own, from gelatin.  Anyway, you won't want to be fiddling with a roux while your steak is sitting on the plate.  Oh, tip: you can prep the roux in advance, throw it on an oiled sheet pan (cookie sheet) and chill. Then you can break it into pieces for future use." CreationDate="2011-06-23T15:10:15.893" UserId="6345" />
  <row Id="19524" PostId="15702" Text="@Tim: Yes, it does.  See my suggestions below. If you're feeling particularly fiesty, you could get a step further and prepare caramelized onions the day before and add them, for a richer flavor." CreationDate="2011-06-23T15:14:56.370" UserId="6345" />
  <row Id="19525" PostId="15661" Text="Hrm... I think I'm going to try this with the last of the soup (enough for about 3 or 4 bowls). I wish I could mark this and the other as the answer..." CreationDate="2011-06-23T16:48:17.827" UserId="6325" />
  <row Id="19526" PostId="15714" Text="@ElendilTheTall: Perhaps a pate a choux dough? http://ruhlman.com/2009/12/pate-a-choux-video/" CreationDate="2011-06-23T16:52:49.253" UserId="6321" />
  <row Id="19527" PostId="15714" Text="Do you have a grocery store? ;oD" CreationDate="2011-06-23T16:53:26.740" UserId="6279" />
  <row Id="19528" PostId="1764" Text="@jwentling : true, you might not have freezer space ... but for the stuck together issue, use the same trick as for a bag of ice -- just slam it down on a hard surface, and it'll break into smaller pieces.  ... but I'd still rather go with some other vegetable than canned peas.  (even some other canned vegetable ... just not peas)" CreationDate="2011-06-23T16:54:36.070" UserId="67" />
  <row Id="19529" PostId="15716" Score="1" Text="If you're looking for stroop, it's so much thicker than anything most people would call a syrup ... it's typically thicker than even apple butter." CreationDate="2011-06-23T17:08:50.237" UserId="67" />
  <row Id="19530" PostId="15719" Text="I've never tried. I've noticed a similarity with 'stroop' as @Joe mentioned. Stroop is very thick and very dark." CreationDate="2011-06-23T17:12:15.587" UserId="641" />
  <row Id="19531" PostId="15716" Text="Yes, I'm looking for stroop :)" CreationDate="2011-06-23T17:12:38.297" UserId="641" />
  <row Id="19532" PostId="15723" Score="1" Text="apple butter or apple cheese or apple paste, so many names for good old 'stroop'." CreationDate="2011-06-23T17:17:20.303" UserId="641" />
  <row Id="19533" PostId="15714" Text="Not within walking distance!" CreationDate="2011-06-23T17:27:45.480" UserId="4194" />
  <row Id="19534" PostId="15715" Text="I cooked it at about 200C for 30 mins, 20 mins covered in foil, last ten open, and it came out perfectly." CreationDate="2011-06-23T17:28:34.653" UserId="4194" />
  <row Id="19535" PostId="68" Score="1" Text="This is definitely a practical *issue*; it's unfortunate that it was originally worded as a very obvious poll. I see hardly any answers here actually explaining *why* a particular option is worthwhile. A good answer would discuss a variety of options and actually get into specifics about concerns like limited space, ease of access, measurability, spatial memory, preservation, etc. The answers are not at that level of detail, nor is the question soliciting it. I hope you understand that I'm not taking issue with the topic itself; it's a great topic, but both the Q and A need serious cleanup." CreationDate="2011-06-23T17:47:19.983" UserId="41" />
  <row Id="19536" PostId="15705" Text="Quick reference: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 237 ml (4 cups = 1 quart = just under 1 liter).  When volumetrically measuring substances that are largely water, you can generally alternatively use a scale using the conversion 1 ml = 1 g." CreationDate="2011-06-23T18:02:59.743" UserId="5600" />
  <row Id="19537" PostId="15726" Score="1" Text="I'm going to go out and book my ticket to Iceland to buy some of that putrefied shark! From the link: &quot;Hákarl is an acquired taste... similar to very strong cheese slathered in ammonia.&quot;" CreationDate="2011-06-23T18:50:21.617" UserId="2001" />
  <row Id="19538" PostId="15717" Text="You might be able to get get some air into your method by using a granita-like technique, then returning it to the freezer to firm up.  If might mitigate your problem, but doesn't answer the question being asked." CreationDate="2011-06-23T18:52:54.920" UserId="67" />
  <row Id="19539" PostId="15726" Text="From my limited experience with it, it smells terrible, but it is actually quite pleasant and mild when eaten (as long as one avoids inhaling the ammonia vapors)." CreationDate="2011-06-23T18:57:54.660" UserId="5600" />
  <row Id="19540" PostId="15090" Text="Excellent, I'm glad that you like the book." CreationDate="2011-06-23T19:00:27.647" UserId="5736" />
  <row Id="19541" PostId="15661" Text="@cmcculloh: cool, let us know how it turns out!" CreationDate="2011-06-23T19:45:15.643" UserId="6531" />
  <row Id="19542" PostId="2292" Text="I think you mean 500°F, not 500°C." CreationDate="2011-06-23T20:22:56.843" UserId="160" />
  <row Id="19543" PostId="3312" Text="I suspect a cheese wire would work, too." CreationDate="2011-06-23T20:32:52.323" UserId="160" />
  <row Id="19544" PostId="15679" Text="Pectin (used for jelly &amp; jam making) is another good one to try." CreationDate="2011-06-23T20:50:53.543" UserId="160" />
  <row Id="19545" PostId="15727" Text="Interesting. I can't read the article because it requires a subscription. I am going to have to make ice cream and measure it now because 20-30% seems too low." CreationDate="2011-06-23T21:03:55.527" UserId="2001" />
  <row Id="19546" PostId="2287" Text="Get a good cast-iron pan. Season it well. Don't look back." CreationDate="2010-07-28T14:55:08.340" UserId="1443" />
  <row Id="19547" PostId="15726" Text="Someone told me those hot dogs were made with horse meat - they eat the ponies in Iceland, it is traditional. WTH you get salami like that in Corsica, and donkey salami as well." CreationDate="2011-06-23T21:38:36.847" UserId="5660" />
  <row Id="19548" PostId="15727" Text="@Sobachatina: Yeah, it's unfortunate it's behind a paywall. They do have a free trial, I believe. 20–30% is normal for premium ice creams. Ben &amp; Jerry's and Häagen-Dazs are both around 25%; cheaper ones (e.g., Edy's, Breyers) are almost 100% (these numbers also according to tests Cooks Illustrated did in two of their ice creme taste tests)" CreationDate="2011-06-23T21:44:28.333" UserId="160" />
  <row Id="19549" PostId="15731" Text="Lots and lots of suggestions in the linked question." CreationDate="2011-06-24T00:49:36.710" UserId="41" />
  <row Id="19550" PostId="14326" Text="I fold both sides if it has to travel more than a few feet before being eaten, but if I'm at home and going to eat it immediately I just fold one side so I get a better filling/tortilla ratio.  Funny - when I was a little kid I didn't like beans, so I preferred the ratio to got the other way!" CreationDate="2011-06-24T01:54:28.800" UserId="6579" />
  <row Id="19551" PostId="15705" Text="@ESultanik - a cup is 250ml in Europe. A US 8oz cup is 227ml, not 237ml - that's a Texan cup. A quart in the UK is two 20oz UK pints. Be careful !" CreationDate="2011-06-24T03:04:24.147" UserId="5885" />
  <row Id="19552" PostId="15705" Text="@klpos: Taking a look at wikipedia, there are THREE cup measures!  In the British Commonwealths (Australia, Canada, etc) a cup is 250 mL.  The standard US cup is 236 mL.  The &quot;cup&quot; for nutritional labeling is 240 mL.  Kill me now, I'm going back to being the oddball American that bakes in half metric." CreationDate="2011-06-24T05:08:39.153" UserId="6345" />
  <row Id="19553" PostId="3747" Score="1" Text="Industry answer: throw a server  on it.  They're replaceable and make a hilarious amount of noise when they get hurt. Also, covering it with a pot lid might singe the lid, and equipment is expensive, but employees are cheap.  Finally, they're front of house and thus the enemy." CreationDate="2011-06-24T06:11:03.360" UserId="6345" />
  <row Id="19554" PostId="15726" Score="1" Text="@James Barrie: horse meat is eaten in many parts of Italy and it's supertasty, you should definitely try it. Donkey salami is also found in Northern Italy, but also in Sardinia, Southern France and possibly somewhere in the South of Italy (not sure)." CreationDate="2011-06-24T09:51:08.473" UserId="6531" />
  <row Id="19555" PostId="15705" Text="@klypos: Yet another reason why everyone should switch to metric!  Sorry about that!  By the way, I got that measurement by pouring a &quot;cup&quot; full of water from my cup measurer into my metric beaker.  I guess the manufacturing standards are also poor!" CreationDate="2011-06-24T11:10:22.620" UserId="5600" />
  <row Id="19556" PostId="15726" Text="@James: I believe they are mostly lamb (maybe a mixture of lamb and beef), but [horse meat tastes very similar to beef](http://cooking.stackexchange.com/questions/4387/uses-of-horse-meat), so the sausages may actually include horse.  As @nico mentioned, horse meat is supertasty and widely eaten throughout the world (I recently had it raw in Japan, for example)." CreationDate="2011-06-24T11:19:11.447" UserId="5600" />
  <row Id="19557" PostId="15726" Text="I'm not averse to eating horse, and I had some in Turin once - I was just pointing out that the Icelanders do it. And the donkey salami is found as far out as Hungary! WTH if you got to Finland you can get reindeer sausages with beaver in the market on Helsinki harbour - very strong flavours." CreationDate="2011-06-24T13:38:59.853" UserId="5660" />
  <row Id="19558" PostId="1490" Text="How hot do you have your oil? I've tried frying them, but they became soggy, filled with oil and with brown edges." CreationDate="2011-06-24T13:43:19.977" UserId="641" />
  <row Id="19559" PostId="68" Score="1" Text="I've reworded the Q as a request for specific recommendations, and added detail on my own experience to my A." CreationDate="2011-06-24T13:47:45.543" UserId="66" />
  <row Id="19560" PostId="15738" Text="thanks for advising me @Lames Barrie..." CreationDate="2011-06-24T13:54:50.390" UserId="6518" />
  <row Id="19561" PostId="3747" Score="2" Text="Post on SA and wait for an answer, definitely." CreationDate="2011-06-24T14:04:53.057" UserId="4086" />
  <row Id="19562" PostId="15737" Score="2" Text="This is more about health than cooking." CreationDate="2011-06-24T14:52:30.660" UserId="2001" />
  <row Id="19563" PostId="15531" Text="Thanks, @BobMcGee, I was going to do the same, but you beat me to it." CreationDate="2011-06-24T15:11:00.083" UserId="1259" />
  <row Id="19564" PostId="15737" Score="6" Text="The classic recommendation is to eat the hearts of your enemies that you may gain their strength.  From zombies, we may conclude that eating brains is the way to sloth and weakness." CreationDate="2011-06-24T15:22:24.363" UserId="6345" />
  <row Id="19565" PostId="15743" Text="Questions concerning the general healthiness of food are not appropriate topics here. Please take some time to familiarize yourself with our [faq]." CreationDate="2011-06-24T15:30:43.980" UserId="60" />
  <row Id="19566" PostId="15743" Score="3" Text="Hmm, i kind of disagree with that, would it be ok if i asked same question and asked &quot;Is it accpetable to make coffee frape like this?&quot;" CreationDate="2011-06-24T15:38:58.303" UserId="6582" />
  <row Id="19568" PostId="15744" Text="The &quot;Butter Crock&quot; (or Butter Bell) described in the article @Sobachatina links to works great. If you buy your butter in 4 lb packages (at Sam's or Cosco) you can freeze the bulk of it and move it to the Bell as needed." CreationDate="2011-06-24T15:51:11.997" UserId="6279" />
  <row Id="19569" PostId="15721" Score="1" Text="I have a very similar maker, and my experience is very much the same: overrun depends on recipe &amp; time running.  BTW, you may also want to check out [Ben &amp; Jerry's Homemade Ice Cream &amp; Dessert Book](http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/).&quot; It has some good info on &quot;Ice Cream Theory&quot; along with some recipes." CreationDate="2011-06-24T16:35:21.977" UserId="2983" />
  <row Id="19570" PostId="3747" Text="@BobMcGee- and show me equipment that will heal from burns! Your approach is also more ecologically friendly." CreationDate="2011-06-24T16:57:28.790" UserId="2001" />
  <row Id="19571" PostId="15740" Text="That sounds promising. I'll give it a try someday." CreationDate="2011-06-24T16:57:31.263" UserId="641" />
  <row Id="19572" PostId="15729" Text="I suspect that the reason that BaffledCook asked about it turning brown is because Stroop *is* brown ... it's darker than most toffee, because they boil it down 'til it caramelizes.  If you follow the [&quot;apple syrup&quot; link](http://nl.wikipedia.org/wiki/Appelstroop) in the question, there's a picture of bread with stroop -- the stroop is the molasses looking stuff (but it's not quite like molasses ... maybe when warmed ... at room temperature, it's more spreadable, like a jam)" CreationDate="2011-06-24T16:57:52.753" UserId="67" />
  <row Id="19573" PostId="3747" Text="@Sobachatina -- Bonus: if you use a male server, do it enough times and you might make a real man out of them.  Don't count on it though.  Most waiters stay squalling man-children into their 40s.  &quot;Oh can I get a medium-well steak on the fly... can I get that creme brulee split and to go... we just seated another 15 top at the same time as the 20-top one, and can we get them fed 3 courses in an hour so they can make it to the game???&quot;" CreationDate="2011-06-24T18:15:04.400" UserId="6345" />
  <row Id="19574" PostId="9095" Text="Salt water on a grease fire?!  Surely you jest, ma'am!  Salt might help, but the standard solution is to remove heat and throw a pan or lid on it to extinguish it." CreationDate="2011-06-24T18:22:30.590" UserId="6345" />
  <row Id="19576" PostId="293" Text="@wdypdx22 - Where do you live?  In Southern California, we can keep the butter out on the table (for a few days) between December and May; at other times of the year it barely lasts a day.  So for most of the year, it's rock-hard slabs straight from the fridge, or no butter at all." CreationDate="2011-06-24T18:36:07.917" UserId="6579" />
  <row Id="19577" PostId="15743" Score="1" Text="This question could be easily modified to apply to this and other whole-bean uses.   Clearly small amounts of coffee bean are fine (witness chocolate-covered coffee beans), but I'm curious if there are risks associated with bulk consumption of beans (besides caffeine).  Does it cause stomach upset?  What about problems from all the non-caffeine alkaloids in coffee?" CreationDate="2011-06-24T18:37:03.867" UserId="6345" />
  <row Id="19578" PostId="15730" Text="A fire extinguisher isn't necessarily bad, but you have to use it appropriately for the kind of fire you have. Standing right in front of a pan full of grease and shooting it with pressurized _anything_ will obviously spread it all over the place. You need to stand back and use the extinguisher to starve the fire. It may take a little longer than you'd expect." CreationDate="2011-06-24T18:52:56.303" UserId="4489" />
  <row Id="19579" PostId="15678" Text="I'll try one or more of these suggestions next time I make the pie, and I'll let y'all know what works. Until then, I'm not going to accept an answer, since we don't yet have instructions for a good solution." CreationDate="2011-06-24T19:03:52.800" UserId="1887" />
  <row Id="19580" PostId="15743" Score="1" Text="@Bob: I still don't think that would be on topic. It's clearly not a food safety issue, as with raw meat; the long-term health effects might be interesting to some but that subject is very far-removed from cooking." CreationDate="2011-06-24T19:21:12.920" UserId="41" />
  <row Id="19581" PostId="12122" Text="With sharon stone: http://bloodysox.files.wordpress.com/2011/04/sharon-ice-pick-stone.jpg?w=224&amp;h=224" CreationDate="2011-06-24T19:37:04.347" UserId="6320" />
  <row Id="19582" PostId="3707" Text="I use this method. It allows cilantro to last about a week sometimes a week and a half." CreationDate="2011-06-24T19:38:50.960" UserId="6320" />
  <row Id="19583" PostId="15743" Text="@Bob, thank you i am mostly concerned about allowed intake of coffeine (higher doses are poisonous), and about causing stomach upset." CreationDate="2011-06-24T20:55:54.310" UserId="6582" />
  <row Id="19585" PostId="15730" Text="But salt is 1) incredibly cheap 2) safe 3) almost magically fast.  Obviously if you haven't turned off the heat, the oil could flash again - but at least in my (one) experience, half a cup of salt killed the fire instantly." CreationDate="2011-06-24T21:27:19.243" UserId="6579" />
  <row Id="19586" PostId="11693" Text="Lets be clear - if you claim something is in there, you need analysis to back up the claim. Testing for Vitamin A requires sophisticated equipment and trained staff. It is cheaper to not make any claim about Vitamin A content, than it is to prove that it is in there - that would put the price up. So they say there is no contribution ..." CreationDate="2011-06-24T21:33:34.193" UserId="5660" />
  <row Id="19587" PostId="15720" Text="A lot of techniques like this date back to the Crusades -that's how the Europeans learned how to make pies and pasties - and I would bet that the technique does have a name - in Arabic!" CreationDate="2011-06-24T21:49:42.273" UserId="5660" />
  <row Id="19589" PostId="15560" Text="@Aaronut Searing is an excellent idea, just be generous about it. Bacteria swim, So with any meat cut, the surface with the grain in somewhat safe, but any cut surface can get bacteria in quite deep. I would use a pot on the stove or a microwave to get everything in the slow cooker hot before simmering" CreationDate="2011-06-25T00:35:25.417" UserId="3203" />
  <row Id="19590" PostId="15753" Score="2" Text="Not sure about the absolute [safeness level](http://www.rebuild-from-depression.com/soaking-beans) - but, yes, you can get them all the way cooked by cooking longer. If you want the beans as soft as canned chili, that may mean a LOT longer (simmer 12-18 hours?)" CreationDate="2011-06-25T00:45:38.830" UserId="3489" />
  <row Id="19591" PostId="15753" Score="1" Text="That sounds like a solution.  You might put it as an answer?" CreationDate="2011-06-25T00:58:40.583" UserId="6588" />
  <row Id="19592" PostId="15753" Text="You might be able to reduce the total cooking time by soaking in the fridge overnight, then cooking." CreationDate="2011-06-25T01:35:53.350" UserId="1672" />
  <row Id="19593" PostId="15753" Text="@Jefromi I am doing that, think it might help." CreationDate="2011-06-25T01:41:09.440" UserId="6588" />
  <row Id="19595" PostId="15720" Text="You know, I'm not sure if there's a more specific term, but I think this is an example of **barding meat.**  In this case it's with veal, rather than the more normal pork." CreationDate="2011-06-25T06:32:58.377" UserId="6345" />
  <row Id="19596" PostId="9095" Score="1" Text="Never put water (salty or not) on a grease fire, that is very dangerous because you will get a steam explosion. See Tree77's answer." CreationDate="2011-06-25T06:50:15.603" UserId="5484" />
  <row Id="19597" PostId="15582" Text="I've done the rolls, kept them in the fridge with some kitchen wrap on top and they were perfect!" CreationDate="2011-06-25T07:41:21.147" UserId="6531" />
  <row Id="19598" PostId="15582" Text="Glad to hear it!" CreationDate="2011-06-25T09:00:08.597" UserId="4194" />
  <row Id="19599" PostId="15557" Score="4" Text="There you have it - the *definitive* answer - a yes, a maybe, and a no..." CreationDate="2011-06-25T12:58:35.960" UserId="1771" />
  <row Id="19600" PostId="15735" Score="2" Text="One thing newcomers to fire cooking don't know is just how long it takes to burn down to coals. It can be hours. Don't light the fire at 5pm hoping to eat at 6." CreationDate="2011-06-25T13:34:32.697" UserId="304" />
  <row Id="19601" PostId="15758" Text="Going fishing is the best option, it will be tedious and time consuming but I'm guessing you used a stock Midwest recipe of tomatoes and beans" CreationDate="2011-06-25T14:10:27.367" UserId="15" />
  <row Id="19602" PostId="15753" Text="Apparently, some people specify soak/rinse as an integral step to extract and discard toxins for some bean varietals, and that cooking alone is not enough (hence the initial link). But, I'm not knowledgeable in this area, and wanted to leave answering to those with that knowledge." CreationDate="2011-06-25T18:07:38.830" UserId="3489" />
  <row Id="19603" PostId="15756" Text="It all worked out after I simmered it for a much longer time than I originally planned.  Soaking in the fridge overnight helped too." CreationDate="2011-06-25T18:55:39.583" UserId="6588" />
  <row Id="19605" PostId="15767" Text="It's a good question, but hard to answer. I've been looking for pasteurized eggs where I live, at specialized retailers and haven't found them. The theory is to pasteurize them sous-vide at 57ºC for 1:15'" CreationDate="2011-06-25T22:06:19.040" UserId="641" />
  <row Id="19606" PostId="15769" Text="If you can find them..." CreationDate="2011-06-25T22:11:54.077" UserId="641" />
  <row Id="19607" PostId="15557" Text="One more thing. Botulism should be taken very seriously. In a non-oxygen environment, the bacteria could contaminate the food, and the toxins will not be destroyed by heat. The probability is very low, but if you are not lucky it could be lethal. Personally, depending on circumstances, I'd do the same as @Satanicpuppy and eat it." CreationDate="2011-06-25T22:54:04.510" UserId="641" />
  <row Id="19608" PostId="15770" Score="1" Text="$20 http://www.dealextreme.com/p/digital-temperature-controller-66125" CreationDate="2011-06-26T00:31:06.383" UserId="3203" />
  <row Id="19609" PostId="15769" Text="Please read the question carefully; I'm using YOLKS, not whole eggs.  Powdered eggs would not be of any use." CreationDate="2011-06-26T02:56:41.540" UserId="6345" />
  <row Id="19610" PostId="14861" Text="I had preserved the sugar syrup in the plastic jar, a week ago and I opened it today only to find out that it is smelling like the wine :mad:" CreationDate="2011-06-26T03:49:48.997" UserId="6168" />
  <row Id="19612" PostId="15770" Text="what if I can't afford to buy or even home-build a sous-vide rig (yes, I have seen the $75 immersion circulator build)?" CreationDate="2011-06-26T03:58:45.463" UserId="6345" />
  <row Id="19613" PostId="15771" Score="3" Text="Garam masala does make an excellent curry, but from what I've seen, *curry powder* in this context is for the specific blend used in Indian-influenced or Indian-inspired dishes from Britain, France, Australia, etc.  For these dishes, garam masala is not an appropriate substitute; it would be like using a Spanish salsa in a recipe calling for sauce espagnole.  The mention of kedgeree as one recipe needing it further confirms this opinion." CreationDate="2011-06-26T04:32:29.233" UserId="6345" />
  <row Id="19614" PostId="15738" Text="@Ramkumar His name is James not Lames :rolleyes: and BTW, you should post your question here: http://fitness.stackexchange.com/" CreationDate="2011-06-26T06:28:16.847" UserId="6168" />
  <row Id="19615" PostId="15770" Text="If you cannot do sous-vide, then you must resort to buying pasteurized yolks... if you can find them." CreationDate="2011-06-26T06:58:59.883" UserId="641" />
  <row Id="19616" PostId="15773" Score="1" Text="Thanks Bob, but if the oil is involved it will be called frying rather than roasting, isn't it?  Nevertheless, I shall try the same and get back to you. :)" CreationDate="2011-06-26T08:45:02.393" UserId="6168" />
  <row Id="19617" PostId="15769" Text="like this? http://www.eggstore.com/poweggyol.html" CreationDate="2011-06-26T08:48:52.217" UserId="6597" />
  <row Id="19618" PostId="14861" Text="I'll try it again today, by boiling the plastic jar :D" CreationDate="2011-06-26T10:15:32.130" UserId="6168" />
  <row Id="19620" PostId="15776" Text="See my edits" CreationDate="2011-06-26T10:27:29.627" UserId="6575" />
  <row Id="19621" PostId="15775" Score="1" Text="Yeah, your cake will be fine. The sugar will dissolve with the cooking heat. I would say pass the sugar by itself through a sieve." CreationDate="2011-06-26T12:04:56.493" UserId="4039" />
  <row Id="19622" PostId="15771" Text="Thanks for the info but bobmcgee is right. I have actually tried garam masala as a substitute before and it didn't work." CreationDate="2011-06-26T12:18:45.047" UserId="1230" />
  <row Id="19623" PostId="15763" Text="this worked well. Not quite the same, but that could be put down to freshly ground ingredients. I think it was cardamon seeds which made the difference." CreationDate="2011-06-26T12:20:43.453" UserId="1230" />
  <row Id="19624" PostId="15152" Text="Also, often cheap (in all senses) imitations contain caramel. When you see caramel and/or thickeners in the ingredient's list, an alarm should start ringing." CreationDate="2011-06-26T14:03:16.577" UserId="6531" />
  <row Id="19625" PostId="15773" Score="1" Text="Technically it's not roasting if there's not an oven involved, true.  But the result is the same.  Just be careful not to use too high heat; I assure you it works, I've had it demonstrated to me in a fine dining restaurant kitchen, and have done it myself." CreationDate="2011-06-26T14:04:18.860" UserId="6345" />
  <row Id="19627" PostId="15782" Score="3" Text="How were they &quot;ruined&quot;? I've washed blackberries by dropping them into water a few times, and at least for me and my kids they still tasted great :)" CreationDate="2011-06-26T16:06:45.160" UserId="6171" />
  <row Id="19628" PostId="14861" Score="1" Text="@Anisha: You can also try heating the sealed jar with the syrup in it, fully immersed in a pot of water.  Give it a half hour or so at a rolling boil.  This should kill most bacteria, but because of risks of botulism, I would not use syrup stored more than a month.  Adding a touch of lime juice or an ounce or two of vodka may also help extend shelf life." CreationDate="2011-06-26T16:21:04.080" UserId="6345" />
  <row Id="19629" PostId="15782" Text="They were mostly squashed or burst after being dropped into the water and fished out." CreationDate="2011-06-26T16:28:06.163" UserId="6599" />
  <row Id="19630" PostId="14861" Score="1" Text="&quot;To sterilise, place the empty, open jar in a pan of cold water and bring to the boil, boiling for ten minutes. Remove, pour in the syrup, then place the lid on and return to the boiling water for another ten minutes.&quot;" CreationDate="2011-06-26T16:35:26.380" UserId="4194" />
  <row Id="19631" PostId="15784" Text="isn't they use chemical to extract pure olive oil?wouldn't it be harmful?" CreationDate="2011-06-26T16:37:27.653" UserId="6194" />
  <row Id="19632" PostId="15784" Text="@gunbuster: chemicals are used in some low grade olive oils (third press olive oils) to lower the acidity. I'm not familar with US denominations, anyway unless you get really bad olive oil you should be OK." CreationDate="2011-06-26T16:40:10.510" UserId="6531" />
  <row Id="19633" PostId="15782" Score="5" Text="Sounds like they were over-ripe" CreationDate="2011-06-26T16:53:50.410" UserId="6531" />
  <row Id="19634" PostId="15784" Text="@Gunbuster: You don't want to get the crappiest olive money will buy, just get a cheaper one, probably second pressing.  You should be fine vis a vis chemicals.  If you're in the EU, the food safety restrictions are much more stringent than the US, and I doubt they're allowed to use chemical extraction with anything nasty." CreationDate="2011-06-26T17:16:05.733" UserId="6345" />
  <row Id="19635" PostId="15784" Score="1" Text="I disagree on this, as I make a practice of always using the best olive oil I can afford--I was taught at a cooking school in Tuscany that it's like cooking with wine. Starting with better quality will leave better quality at the end. I'm not downvoting or anything, though, because I realize this is something of a personal taste issue, and also because I know not everyone has access to quality oil at a reasonable price. Our favorite is only $10/liter (in 3 liter cans), which is 2/3 what someplace like Whole Foods charges for less than a liter of oil that's not even as good." CreationDate="2011-06-26T18:45:46.553" UserId="3348" />
  <row Id="19636" PostId="15772" Text="If not an oven what cooking implements do you have? Stove? Charcoal Grill?" CreationDate="2011-06-26T19:32:15.553" UserId="6279" />
  <row Id="19637" PostId="15784" Score="1" Text="@bikeboy389: Your pricepoint is your choice, but you definitely don't want to use extra virgin olive oil for higher temperature cooking.  It has a much lower smoke point than extra light olive oil or pure/later-pressing oil, and is prone to developing off flavors when heated excessively. Finally, higher-tier EVOO may leave an overpowering flavor in foods you cook in it.  This isn't necessarily desirable. It is also a definite price problem -- while culinary school may say one thing, I've seen how hard restaurants have to work to keep costs down, and this is one place it's easy to do it." CreationDate="2011-06-26T19:32:57.377" UserId="6345" />
  <row Id="19638" PostId="15436" Text="@ESultanik, I've done some experiments today. From 35ºC to 54ºC between 10' and 15'. With very small pieces of Cod. I'm going to do some more experiments, as I ran out of Cod today. At 54ºC after 5', the Cod was perfectly done. Cheers." CreationDate="2011-06-26T22:55:12.580" UserId="641" />
  <row Id="19639" PostId="15784" Text="I agree with BobMcGee ... I keep a few olive oils around, but the one I use the most is a cold pressed (but not extra virgin) oil thats good, but not great.  I then have a couple really phenomenal ones when you really want the olive oil to be the dominant flavor.  I don't keep extra light around ... I switch to corn or other light oil for frying." CreationDate="2011-06-26T23:54:56.420" UserId="67" />
  <row Id="19640" PostId="15773" Text="When I've done similar (more to infuse the oil than cook the garlic), you dont want to get anywhere near the temperatures that it'd be considered frying.  It should be slow cooking, more like a confit." CreationDate="2011-06-27T00:00:11.257" UserId="67" />
  <row Id="19641" PostId="15774" Text="Not bad ideas.  You don't need milk or a lot cooking time to cook garlic; blanching it will do just fine." CreationDate="2011-06-27T00:24:22.977" UserId="6345" />
  <row Id="19642" PostId="15769" Text="1) I didn't know they made powdered eggs with just yolks.  Cool, I guess?   2) I'm not bringing that anywhere near high-end cooking.  It's just so _wrong_ to use powdered eggs in a fully-from-scratch Caesar salad." CreationDate="2011-06-27T00:36:25.900" UserId="6345" />
  <row Id="19643" PostId="15762" Text="Support for this hypothesis is sketchy at best. Must be true because it was on TV, though. There are several legends to explain the origin of the Pretzel, and this is just one of them." CreationDate="2011-06-27T00:53:53.230" UserId="5484" />
  <row Id="19644" PostId="15787" Text="I accidentally bought a caseful of teapots lke this at a surplus auction about 5 years ago - the top layer was light fittings, I didn't look at the lower layers! They sold quite well on eBay, but I could not source any more. All I can tell is that they came from China." CreationDate="2011-06-27T01:16:50.703" UserId="5885" />
  <row Id="19645" PostId="15776" Text="In cake methods (and 'most' other places) sugar is treated as a wet ingredient.&#xA;http://cooking.stackexchange.com/questions/564/why-is-sugar-a-wet-ingredient&#xA;OR&#xA;http://answers.yahoo.com/question/index?qid=20080917200931AAjvgGl&#xA;&#xA;That said, your advise is very sound." CreationDate="2011-06-27T01:35:42.743" UserId="6279" />
  <row Id="19646" PostId="1486" Text="I have found it's really tasty is after soaking, peel open the husk, butter the corn, close the husk with a strip of foil, then grill it. MMMM" CreationDate="2011-06-27T02:07:25.533" UserId="2947" />
  <row Id="19647" PostId="15790" Text="I don't suppose you would like the answer: &quot;Add Hamburger&quot; :o)" CreationDate="2011-06-27T03:33:15.290" UserId="6279" />
  <row Id="19648" PostId="15688" Text="Can you elaborate on your experience making peanut butter with an electric device? What is the quality/consistency of the peanut butter? How difficult is the device to clean? How messy is the overall process?" CreationDate="2011-06-27T03:55:59.597" UserId="6498" />
  <row Id="19649" PostId="15772" Text="@Cos I have this: http://www.google.co.in/imgres?imgurl=http://www.craftindia.in/two_burner_stove/Gas_Stove_Click.jpg&amp;imgrefurl=http://www.craftindia.in/two_burner_stove.htm&amp;h=381&amp;w=720&amp;sz=50&amp;tbnid=D-pj1oe5Wh6wmM:&amp;tbnh=74&amp;tbnw=140&amp;prev=/search%3Fq%3Dgas%2Bstove%26tbm%3Disch%26tbo%3Du&amp;zoom=1&amp;q=gas+stove&amp;hl=en&amp;usg=__0S5bjdjgFapj8cZ2L1-eObHjTFE=&amp;sa=X&amp;ei=RRIITrrCCcfGgAeInpTnDw&amp;sqi=2&amp;ved=0CEQQ9QEwAA" CreationDate="2011-06-27T05:17:58.353" UserId="6168" />
  <row Id="19650" PostId="1264" Text="Also Black bean, Oyster, and of course Soy sauce" CreationDate="2011-06-27T06:37:45.903" UserId="2215" />
  <row Id="19651" PostId="15782" Text="Maybe - I had just bought them from the supermarket." CreationDate="2011-06-27T06:54:25.057" UserId="6599" />
  <row Id="19652" PostId="15738" Text="Thanks Anisha Kaul,Sorry James for lames...." CreationDate="2011-06-27T08:01:30.840" UserId="6518" />
  <row Id="19653" PostId="15436" Text="@BaffledCook: Nice work! Remember that the size of the pieces will affect cooking time (the thicker the pieces the longer the required time for the center to come to temperature)." CreationDate="2011-06-27T11:45:47.553" UserId="5600" />
  <row Id="19654" PostId="15796" Score="3" Text="+1, &quot;Everything is worth what its purchaser will pay for it.&quot; (Publilius Syrus); all too often, the difference between one thing and another is packaging and marketing.  I recently found a well-packaged version of essentially &quot;cream of wheat&quot;, marked up at 4x the cost-per-oz... the packaging claimed you can &quot;see the quality...&quot;.  If you see more marketing claims than real information about the product, this should be throwing flags in your mind that you may be paying too much." CreationDate="2011-06-27T12:26:55.897" UserId="6606" />
  <row Id="19655" PostId="15797" Text="I've also found good pasta (e.g. Barilla) is much harder to overcook." CreationDate="2011-06-27T12:32:07.700" UserId="2983" />
  <row Id="19656" PostId="15796" Text="I think Ferrari is a bad example, because their cars are much more labor intensive to produce than common commuter vehicles, and they serve a purpose (speed) that cannot be achieved for a much lower price.  [This might be a better example](http://hypebeast.com/2009/01/louis-vuitton-to-celebrate-the-launch-of-the-stephen-sprouse-collection/) ;-)" CreationDate="2011-06-27T12:32:19.670" UserId="5600" />
  <row Id="19657" PostId="12128" Text="I have done this in high school - we needed a boatload of crushed ice for thermodynamics experiments. It works, but notice that the tea towel will never be the same. If you apply enough enthusiasm to the job, you can actually get holes." CreationDate="2011-06-27T12:37:44.107" UserId="4558" />
  <row Id="19658" PostId="9095" Text="How does a down-voted by 5 get accepted! Poor." CreationDate="2011-06-27T13:52:14.290" UserId="4519" />
  <row Id="19659" PostId="15797" Text="He just said &quot;the spaghetti have colour!&quot;......OMG" CreationDate="2011-06-27T15:00:52.880" UserId="6194" />
  <row Id="19660" PostId="15797" Text="As far as &quot;bronze extruded&quot; pasta, I would definitely add Voiello. Harder to find compared to Barilla, and a tad more expensive, but you can definitely feel the difference." CreationDate="2011-06-27T15:05:12.957" UserId="6531" />
  <row Id="19661" PostId="15801" Text="At a loss for the appropriate tag for scaling recipes. Suggestions? Does something already exist?" CreationDate="2011-06-27T15:18:52.160" UserId="1259" />
  <row Id="19662" PostId="15801" Text="I added an existing tag. Feel free to delete it and/or edit if you know something better." CreationDate="2011-06-27T15:50:02.450" UserId="4580" />
  <row Id="19663" PostId="15801" Text="Thanks @mien. I tried scaling, but it didn't autocomplete. Guess I was too hasty." CreationDate="2011-06-27T16:00:11.627" UserId="1259" />
  <row Id="19664" PostId="15772" Score="2" Text="Since you *ipso facto* cannot &quot;roast&quot; something without a source of dry heat (and you really don't want to try using an open flame), I've edited this question to refer to something slightly more realistic." CreationDate="2011-06-27T17:25:01.973" UserId="41" />
  <row Id="19665" PostId="15796" Score="1" Text="&quot;Anything that must be sold at a loss because of this is simply not sold/manufactured.&quot; I think this is generally true, but there's also a marketing strategy which involves selling loss leaders (http://en.wikipedia.org/wiki/Loss_leader). Temporarily selling some products lower than the cost of production can encourage more people to come to your store and buy things. And here in the US, nearly all corn, wheat, and soy products are subsidized by the government so they can be sold below the cost of production." CreationDate="2011-06-27T17:37:48.113" UserId="6611" />
  <row Id="19666" PostId="15796" Text="@Mike Pennington: regarding packaging, there's a great excerpt here (http://bookoutlines.pbworks.com/w/page/14422685/Predictably-Irrational): Savador Assael created the market for black pearls, which were unknown in the industry before 1973. His first attempt to market the pearls was an utter failure; he didn't sell a single pearl. So he went to his friend had him put them in the window of his 5th Avenue store with an outrageous price tag attached. He ran full page ads in glossy magazines with black pearls next to diamonds, rubies, and emeralds. Soon, black pearls were considered precious." CreationDate="2011-06-27T17:46:00.337" UserId="6611" />
  <row Id="19667" PostId="15796" Score="1" Text="I was at the supermarket the other day and wanted to buy cumin seeds - the name brand was 6.99 for a little glass jar, but then I found a much bigger bag that wasn't name brand, but a smaller ethnic label, and it was half the price for much more spice. I do have to find my own container for it once I open the bag, but that's not a big deal when I considered the savings. :)" CreationDate="2011-06-27T18:03:05.467" UserId="3058" />
  <row Id="19668" PostId="15802" Text="The Dutch Oven is what I was thinking as well.  Only thing I would recommend is to raise the garlic up from the bottom of the pan.  And perhaps put something between the food and the bottom to diffuse the heat." CreationDate="2011-06-27T18:48:32.543" UserId="2832" />
  <row Id="19669" PostId="15802" Text="@Sean, thus the ceramic dish to put the garlic in, inside the Dutch oven." CreationDate="2011-06-27T19:21:14.217" UserId="6279" />
  <row Id="19670" PostId="15804" Text="This may not work if you're supposed to simmer though, as it creates a different temperature to biol heavily." CreationDate="2011-06-27T19:41:52.607" UserId="1259" />
  <row Id="19671" PostId="15802" Text="Ah, didn't catch that.  Great idea @Cos!" CreationDate="2011-06-27T19:43:28.083" UserId="2832" />
  <row Id="19672" PostId="15804" Text="Yeah - you'd have to have basically double the surface area simmering then in order to get a simmer with twice the liquid boiling off.  Doing the pre-boil of the liquid should work though with simmering." CreationDate="2011-06-27T20:06:23.663" UserId="4414" />
  <row Id="19673" PostId="10623" Score="1" Text="Soap will also take off layers of the carbon that is your season. Only ever wash your cast iron with soap if your intention is to reseason it." CreationDate="2011-06-27T20:47:26.903" UserId="271" />
  <row Id="19674" PostId="15784" Text="@BobMcGee: I hadn't even considered high-temp cooking because it wasn't a factor in the original question/recipe. I never use olive oil of any kind for high-temperature cooking, because of the smoke point issue. I was simply responding to the idea that there's no point in using good olive oil for things where it gets heated or cooked a long time. In cases where I'd use olive oil at all, I use the best I can reasonably afford, always." CreationDate="2011-06-27T22:16:55.583" UserId="3348" />
  <row Id="19675" PostId="15797" Text="I also slightly prefer De Cecco to Barilla." CreationDate="2011-06-27T23:13:40.457" UserId="5600" />
  <row Id="19676" PostId="15784" Text="@bikeboy389: The original recipe calls for you to &quot;heat the olive oil over high heat until almost smoking&quot;.  That's undeniably high-heat use.  Personally, I prefer to use canola or salad oil to light olive oil...  but it's worth giving the proper answer." CreationDate="2011-06-27T23:27:14.737" UserId="6345" />
  <row Id="19677" PostId="15808" Text="Good explanation, but do I *need* to double a quantity if it's getting reduced or completely boiled off? And what do I do when I'm already using a bloody big sauce pan, as was the case? Does the extra cooking time effect the dish?" CreationDate="2011-06-28T02:38:29.817" UserId="1259" />
  <row Id="19681" PostId="15807" Text="Thanks, your method looks promising, I'll try that and get back. I would like to know roughly how much amount of time is need to cook this on a very low flame?" CreationDate="2011-06-28T03:01:42.307" UserId="6168" />
  <row Id="19682" PostId="15773" Text="Thanks Bob, will try this method too." CreationDate="2011-06-28T03:04:16.190" UserId="6168" />
  <row Id="19683" PostId="15802" Text="I have these: http://www.hawkinscookers.com/2.1.5.futura_CNS_bowls.asp Is this the same as yours?" CreationDate="2011-06-28T03:06:30.507" UserId="6168" />
  <row Id="19684" PostId="15808" Score="1" Text="Generally, yes. I've edited the answer to explain more fully, but you do need to double the liquid... unless you want twice the dish with half the sauce, in which case you need to keep all ingredients for the sauce un-doubled.  If you're forced to do a big batch of sauce, and can't use more heat or a larger pot then you need to increase the time proportionately.  I've seen a restaurant spend literally all day reducing veal stock at a simmer for use in a demi-glace. It's a real pain in the rear, but it's necessary.  Exception here: if the sauce is supposed to reduce with the meat in it or such." CreationDate="2011-06-28T03:10:34.920" UserId="6345" />
  <row Id="19685" PostId="15772" Text="@Aaronut Thanks for bothering." CreationDate="2011-06-28T03:20:33.040" UserId="6168" />
  <row Id="19687" PostId="15796" Text="Agree. You pay for convenience, brand and the 'possible' better handling of the ingredient by expensive brand. But that would be just an assumption, no one knows what is the story of the ingredients." CreationDate="2011-06-28T03:43:12.160" UserId="6194" />
  <row Id="19688" PostId="15815" Score="2" Text="What is egg curry?" CreationDate="2011-06-28T03:44:55.467" UserId="6194" />
  <row Id="19689" PostId="15815" Text="@gunbuster363 Wow, western country people call it something else, maybe: http://www.merirasoi.com/recipedetail/tomato-egg-curry-recipe.aspx?ci=36" CreationDate="2011-06-28T03:46:30.193" UserId="6168" />
  <row Id="19690" PostId="15787" Text="Do you have a better picture? I've never seen teapot in this shape." CreationDate="2011-06-28T03:47:51.223" UserId="6194" />
  <row Id="19691" PostId="15557" Text="Yes. Definite answer. You just cook it thoroughly to kill any bacteria in it." CreationDate="2011-06-28T03:58:30.873" UserId="6194" />
  <row Id="19692" PostId="15815" Score="1" Text="Never heard of it, but that sounds tasty.  I know what I'm making for my next brunch!" CreationDate="2011-06-28T04:08:02.280" UserId="6345" />
  <row Id="19693" PostId="15815" Text="@BobMcGee Generally people here don't fry the eggs before putting them in the curry, I do deep fry, till the skin turns light brown. I don't like eating raw eggs in a curry. Anyway, the question is how to get the spices inside the eggs! Help." CreationDate="2011-06-28T04:19:10.057" UserId="6168" />
  <row Id="19694" PostId="15815" Text="So, you want to insert spices... into a hard boiled egg... without messing up the skin too much?  Perhaps the question could be edited to make this a bit clearer?" CreationDate="2011-06-28T05:11:54.957" UserId="6345" />
  <row Id="19695" PostId="15815" Text="@BobMcGee I do poke the egg with fork (many times), but that doesn't help, I am ready to mess up with its skin, but if I cut it up totally, the yellow yolk will get lost in the gravy :(" CreationDate="2011-06-28T05:16:40.287" UserId="6168" />
  <row Id="19696" PostId="15815" Text="@BobMcGee Perhaps after silting them up, we can tie them with the cotton strings, as we do in the stuffed vegetables like these: http://tiffinbox.wordpress.com/2010/06/06/bharva-karela/" CreationDate="2011-06-28T05:21:11.890" UserId="6168" />
  <row Id="19697" PostId="15801" Score="1" Text="you should also consider that the whole idea of ragu is that you put it on the stove and forget about it for at least 3-4 hours (only stir from time to time)..." CreationDate="2011-06-28T05:50:11.500" UserId="6531" />
  <row Id="19698" PostId="15817" Text="But then you yourself said that soaking them does no good (yolk is not reached)?" CreationDate="2011-06-28T05:51:24.110" UserId="6168" />
  <row Id="19699" PostId="15817" Score="1" Text="That's why I was thinking of using a spice concentrate. Maybe the colour doesn't reach the inside but the flavour might (esp if you poke them." CreationDate="2011-06-28T05:54:51.780" UserId="6531" />
  <row Id="19700" PostId="15790" Score="1" Text="depending on how vegetarian one is, seems like some egg could help" CreationDate="2011-06-28T08:24:06.840" UserId="3489" />
  <row Id="19702" PostId="15796" Text="@Ashley, et al, many of the smaller or ethnic brands I see in the U.S. are still owned by big corporations. One such example is the Mexican spice label brand &quot;Mojave&quot; owned by McCormick. The Mojave brand distributes bulk containers at the 1qt volume for many spices at the same price or even less than the 4 fl. oz. volume size of a McCormick &quot;premium&quot; branded spice. It should be a crime, imho. Many other similar subsidiaries and branding gimmicks exist. There are claims of improved quality control and raw food source differences, but mostly retail prices are aimed as high as customers will pay." CreationDate="2011-06-28T09:01:16.687" UserId="3489" />
  <row Id="19703" PostId="3312" Text="Yes, dental floss is a poor man's cheese wire." CreationDate="2011-06-28T11:39:14.687" UserId="4489" />
  <row Id="19704" PostId="15780" Score="1" Text="Very well put. Don't heat the oil too much, nor too long." CreationDate="2011-06-28T12:06:51.713" UserId="641" />
  <row Id="19705" PostId="15802" Text="Those should work just fine." CreationDate="2011-06-28T12:33:35.983" UserId="6279" />
  <row Id="19707" PostId="15808" Text="In this case, the sauce did have meat in it. I guess timmyp's idea of cooking the wine in half on its own and then adding it is a good one for this case." CreationDate="2011-06-28T13:03:35.590" UserId="1259" />
  <row Id="19708" PostId="15784" Text="@bobmcgee: Yes, it's high heat. How hot you make it is also entirely dependent on the oil you use. An extra virgin olive oil with a low smoke point won't be as hot at the &quot;almost smoking&quot; stage as canola. As long as you don't go past the smoke point of your particular oil, I don't see that instruction as necessarily requiring very high heat--just fairly hot for the oil you're using." CreationDate="2011-06-28T13:33:39.613" UserId="3348" />
  <row Id="19709" PostId="15807" Score="1" Text="@anisha kaul: I wish I could tell you exactly, but that's really dependent on your cooker and your pot. I'd suggest putting in more garlic cloves than you need for your recipe, and testing one of the extra ones for doneness when you think you're getting close. When they're done, the insides will be very soft and will squeeze out of the skins and spread easily." CreationDate="2011-06-28T13:38:28.957" UserId="3348" />
  <row Id="19710" PostId="15808" Score="1" Text="If there's meat involved, reduce the sauce part way before adding the meat.  This is the sort of thing that would have been worth including in the original question." CreationDate="2011-06-28T13:41:15.243" UserId="6345" />
  <row Id="19711" PostId="15808" Text="I've edited the answer to include more detail about cooking meat in the sauce." CreationDate="2011-06-28T14:58:55.647" UserId="6345" />
  <row Id="19712" PostId="15808" Score="1" Text="@BobMcgee, I thought it was implied that Lamb Ragu had meat in it. My bad. ;o)" CreationDate="2011-06-28T15:10:55.480" UserId="1259" />
  <row Id="19714" PostId="3312" Text="@derobert -- a cheesewire likely won't be the same, as the trick isn't to use it to slice, but to wrap it around the log and pull, so you're applying pressure from all sides at once." CreationDate="2011-06-28T15:39:41.587" UserId="67" />
  <row Id="19716" PostId="15457" Text="This worked great!  Good suggestion." CreationDate="2011-06-28T15:44:36.480" UserId="6436" />
  <row Id="19717" PostId="15801" Score="1" Text="sometimes, it's easier to take some of the liquid to be reduced, and move it to another pan, so you're getting the benefits of both increased evaporation area, plus the heat from a second burner.  (this assumes you don't already have all of your burners occupied)" CreationDate="2011-06-28T15:45:55.107" UserId="67" />
  <row Id="19718" PostId="15815" Text="To what point do you boil the eggs?  Are they hard boiled prior to being fried?  Or is the yolk still runny?" CreationDate="2011-06-28T15:52:24.800" UserId="5600" />
  <row Id="19719" PostId="15819" Text="If they are to be brined before boiling, the process [could take up to one month](http://neckredrecipes.blogspot.com/2009/10/salting-chicken-eggs-with-brine.html).  If they are to be brined after the shells are removed, it probably won't take as long." CreationDate="2011-06-28T15:55:20.900" UserId="5600" />
  <row Id="19720" PostId="15808" Text="Meat yes, but never having done lamb ragu, I assumed the sauce was prepared before or separately from the meat like with most dishes.  Now I know..." CreationDate="2011-06-28T15:59:53.457" UserId="6345" />
  <row Id="19721" PostId="15821" Text="+1 (I was actually about to recommend something similar).  To simplify things, you could also try cooking the gravy in the pressure cooker along with the eggs." CreationDate="2011-06-28T17:30:44.660" UserId="5600" />
  <row Id="19722" PostId="15808" Text="I'm reminded of my Fourier Analysis class in college... $u_t = \alpha\Delta u$. A burner and a pot is not unlike a rod with heat applied uniformly to one end (let's assume you have an ideal burner without hotspots... what do you want, I studied math...); in this case it &quot;boils down&quot; to $u_t = \alpha u_{xx}$" CreationDate="2011-06-28T17:41:27.417" UserId="4489" />
  <row Id="19723" PostId="15808" Text="Oh come on, cooking.stackexchange.net doesn't get latex markup??" CreationDate="2011-06-28T17:45:51.347" UserId="4489" />
  <row Id="19724" PostId="15819" Text="I was thinking of after removing the shells." CreationDate="2011-06-28T18:13:21.227" UserId="1163" />
  <row Id="19725" PostId="15828" Score="1" Text="Welcome to the site, Yuck. I use that recipe myself and I love it. However- this question is a bit too broad for this site. Recipe requests are not on topic. Please see the [FAQ]" CreationDate="2011-06-28T21:32:06.517" UserId="2001" />
  <row Id="19726" PostId="15823" Text="+1 for using the liquid." CreationDate="2011-06-28T21:33:22.600" UserId="2001" />
  <row Id="19727" PostId="15827" Score="1" Text="Great answer, thanks." CreationDate="2011-06-28T22:10:12.663" UserId="641" />
  <row Id="19728" PostId="15828" Text="Most Asian stir-fries that use chicken are similar according to these criteria." CreationDate="2011-06-28T23:21:09.270" UserId="41" />
  <row Id="19729" PostId="15798" Score="1" Text="Agreed: there are certainly quality differences between spices, namely in freshness and source quality (as in different plant breeds). *Sometimes* the differences are reflected in the cost. Buy based on what tastes great and what fits your budget, knowing that price isn't always a good indicator." CreationDate="2011-06-29T00:27:54.197" UserId="201" />
  <row Id="19730" PostId="15830" Text="Also relevant are the conditions to store the rice in, if it's going to be around a while. I'm pretty sure cool and dry is best." CreationDate="2011-06-29T03:29:19.553" UserId="1672" />
  <row Id="19731" PostId="15815" Text="You accepted my answer... does that mean it worked?" CreationDate="2011-06-29T05:40:28.063" UserId="6345" />
  <row Id="19732" PostId="15815" Text="@BobMcGee That means I have no other choice than doing whatever you said, yesterday after deep frying the full boiled eggs, I silted half their body, that means they were joint only till their waist, then I put them in the gravy and boiled it for some 10-15 minutes. It still didn't work out. I'll avoid the alcohol though. This thread can't get any better answers than what you posted, though." CreationDate="2011-06-29T06:10:29.753" UserId="6168" />
  <row Id="19733" PostId="15807" Text="I tried this yesterday, putting 10 cloves on http://en.wikipedia.org/wiki/Tava, covered them with a steel plate. They developed a brown burned line on them, when I ate them they tasted burnt. :(" CreationDate="2011-06-29T06:15:34.803" UserId="6168" />
  <row Id="19734" PostId="2899" Text="I have to say: I do the same thing but with butter instead of oil. And **that** is the *bestest tasting* couliflower in the world. :D" CreationDate="2011-06-29T07:04:00.610" UserId="6531" />
  <row Id="19735" PostId="15784" Text="I bought extra light olive oil, as combined mixture of virgin olive oil and refined olive oil. I think it is okay." CreationDate="2011-06-29T09:22:48.443" UserId="6194" />
  <row Id="19736" PostId="15828" Text="@Sobachatina: Whoops, thanks for the FAQ." CreationDate="2011-06-29T13:15:21.783" UserId="6622" />
  <row Id="19737" PostId="15807" Score="1" Text="I'm sorry to hear this didn't work for you. All I can suggest is that maybe your heat was too high, or you didn't turn them often enough, or both. Perhaps this technique isn't as failure-proof for everyone as it has been for me, since it probably requires more experience than I thought to get the balance between temperature and turning and time." CreationDate="2011-06-29T13:36:07.200" UserId="3348" />
  <row Id="19738" PostId="15837" Score="3" Text="Wasting thousands of liters of drinkable water for slightly colder jelly?! No thanks." CreationDate="2011-06-29T13:40:34.240" UserId="4638" />
  <row Id="19739" PostId="15835" Text="But where do you put your milk?" CreationDate="2011-06-29T13:42:44.767" UserId="6091" />
  <row Id="19740" PostId="15815" Score="1" Text="I think you mean &quot;slit the eggs in half&quot; not &quot;silted half their body.&quot;" CreationDate="2011-06-29T13:59:39.640" UserId="6345" />
  <row Id="19741" PostId="15838" Score="1" Text="They're called chutneys.  You probably had cilantro or mint chutney (green), a tamarind one (red and sweet), and a red chili one (spicy).  Also common are white coconut-milk and yogurt based ones (usually slightly sweet and not spicy)." CreationDate="2011-06-29T14:14:10.327" UserId="6345" />
  <row Id="19742" PostId="15837" Score="2" Text="This method works quite well, because water is an excellent heat conductor.  @Rumtscho: You only need a slow trickle of water, not a full flow.  Thousands of liters is a gross exaggeration.  Besides, the water gets recycled into the sewage treatment system, purified, and can then be reused.  It's not like he's watering a lawn in the dessert or something." CreationDate="2011-06-29T14:18:12.993" UserId="6345" />
  <row Id="19743" PostId="15834" Text="Why is it a vague question how many cupcakes (standard size) I should get from a (standard size) cake pan?  Is there something different about how the cakes rise in a muffin pan?" CreationDate="2011-06-29T14:21:14.190" UserId="6345" />
  <row Id="19744" PostId="15835" Text="@rmx I drink only rice milk at home, which can stand warmth for a few days. If you don't need dairy products (or can live with having them only in winter), living without a fridge it works surprisingly well!" CreationDate="2011-06-29T14:45:54.840" UserId="2693" />
  <row Id="19745" PostId="15840" Text="Yeah, that is the first thing that I thought of, but all those nearby who I know well work during the day. Still, absolutely worth mentioning" CreationDate="2011-06-29T15:16:01.653" UserId="2693" />
  <row Id="19746" PostId="15835" Score="3" Text="Head to the store, buy a bag of ice?" CreationDate="2011-06-29T15:16:08.080" UserId="160" />
  <row Id="19747" PostId="15834" Text="I find that I can use the same recipe (for a cake) as cupcakes multiple times and get different numbers of cupcakes each time, as it depends on how full you fill the tins, what size the muffin cups are, how precise you were in measuring, etc." CreationDate="2011-06-29T16:02:47.420" UserId="3058" />
  <row Id="19748" PostId="15796" Text="@zanlok - I don't know if this was the case here, but I honestly would not be surprised. It's the same way a lot of the &quot;discount&quot; grocery stores are owned by the more costly stores." CreationDate="2011-06-29T16:06:48.683" UserId="3058" />
  <row Id="19750" PostId="15834" Text="@Ashley: I've edited the question to be clearer.  I'm not trying to get an exact count (obviously that varies, as you said), just a rough guess so I know if it'll fit in my cupcake pan." CreationDate="2011-06-29T17:07:01.363" UserId="6345" />
  <row Id="19751" PostId="15833" Text="I think the best cupcake I ever had was a tres leches cupcake complete dripping with milk and with whipped cream and strawberry on top." CreationDate="2011-06-29T17:07:26.403" UserId="2001" />
  <row Id="19752" PostId="15834" Text="@BobMcGee awesome, it makes more sense now, and I agree with KatieK, below." CreationDate="2011-06-29T18:08:48.207" UserId="3058" />
  <row Id="19753" PostId="15843" Text="This is generally my experience as well. :)" CreationDate="2011-06-29T18:08:56.800" UserId="3058" />
  <row Id="19754" PostId="15836" Text="In addition to this, be sure to put the rig in the coolest spot available.  Perhaps the basement, or inside cabinets which don't get sun.  Just a few degrees may make a difference." CreationDate="2011-06-29T18:55:45.377" UserId="1685" />
  <row Id="19755" PostId="15837" Score="2" Text="Sorry, it turns out I was wrong - it is hundreds, not thousands of liters. I measured .6 liters per minute with a minimal trickle, resulting in 235 liters over 6.5 hours. That's more than 3 times my daily use, just for some jelly which will set OK without it. And water recycling costs money, energy and labor. On a personal finance level, the tap water + sewage costs for 234 liters are Eur 1.40 in my city - more than the price for a liter of juice + a pack of gelatine. I know it will work, it is just a terrible waste." CreationDate="2011-06-29T19:40:31.747" UserId="4638" />
  <row Id="19756" PostId="15835" Text="Perhaps you could chill some water outside at night, then put it in  an ice chest (or other insulating container) and put the jelly in a sealed container in that, agitating now and then. Hard to see how you could take any more advantage of the cool exterior temperatures without a lot more work." CreationDate="2011-06-29T19:46:05.823" UserId="1672" />
  <row Id="19757" PostId="15835" Text="A lot more work: http://en.wikipedia.org/wiki/Einstein_refrigerator" CreationDate="2011-06-29T19:46:55.823" UserId="1672" />
  <row Id="19758" PostId="15835" Text="Thanks very much everyone! I ended up using a combination of cold water and @derobert's suggestion above. Out of three bowls, the ceramic one I placed in a larger bowl with cold water, in a windy spot, and ice cubes gelled best." CreationDate="2011-06-29T20:07:34.980" UserId="2693" />
  <row Id="19759" PostId="15787" Text="Some quick googling found this image on 1 blog, and some discussion of the video.  But no info on the teapot.  Have you tried emailing Michael Wolff?  I get the distinct impression from the video that he owns one." CreationDate="2011-06-29T20:12:57.727" UserId="295" />
  <row Id="19760" PostId="15792" Text="Thanks for the edit - great insider info!" CreationDate="2011-06-29T23:31:08.667" UserId="3489" />
  <row Id="19762" PostId="15531" Text="I was brought a &quot;gluten free&quot; soy sauce by the guy at PF Chang's the other night, I didn't even know that regular soy sauce had gluten in it." CreationDate="2011-06-30T00:22:28.310" UserId="271" />
  <row Id="19763" PostId="15837" Score="1" Text="Wouldn't need anywhere near that amount of water. Turning over the water at a rate of 1 litre per hour would probably be sufficient to cool the jelly. You could use less water at the beginning, tuning off the tap for some time, as the large temperature differences between the jelly and the bath will mean it cools quickly without any flow. Later, when the jelly is nearly set, you can increase the flow to actually chill it. Additionally, you don't need to discard the water used for cooling. It's still clean and can be used for cooking or washing." CreationDate="2011-06-30T03:00:15.427" UserId="6615" />
  <row Id="19765" PostId="15848" Score="6" Text="Or conversely spaghetti hoops should be without that taste as they have no endings." CreationDate="2011-06-30T04:44:57.017" UserId="6615" />
  <row Id="19766" PostId="15848" Score="3" Text="The endings of spaghetti noodles have a tiny fraction of the surface area, and are no different from the rest.  I should give  you -1 for abusing scientific reasoning... but instead I'm going to hope you're just joking or trolling." CreationDate="2011-06-30T05:11:07.500" UserId="6345" />
  <row Id="19767" PostId="15855" Score="1" Text="I can complete for Italy and France. *Double cream* is used in both countries (respectively as *crème double* and *panna doppia*) for cream with &gt;48% fat. Lighter creams are *panna da montare/crème entiere* (whipping cream/full cream) with &gt;30% fat; *panna da cucina/demi crème* (kitchen cream/half cream) with &gt;20% fat. Finally *panna da caffetteria/Crème à café* (coffee cream) has &gt;10% fat." CreationDate="2011-06-30T05:40:49.307" UserId="6531" />
  <row Id="19768" PostId="15855" Text="I'm in Australia so &quot;cooking cream&quot; sounds like the way to go. Thanks" CreationDate="2011-06-30T06:05:58.847" UserId="6629" />
  <row Id="19769" PostId="15839" Text="Thanks a lot (+1). I'll give this a try. :)" CreationDate="2011-06-30T06:28:29.153" UserId="6624" />
  <row Id="19770" PostId="15839" Score="1" Text="Some more additions to the the green chutney can be: grated coconut paste (for thickening) and green chilies. By the way, chutney is excellent with grilled kebabs etc." CreationDate="2011-06-30T10:36:47.787" UserId="3581" />
  <row Id="19771" PostId="15848" Text="@BobMcGee, definitely not trolling! I hoped that showing a thought process which one could easily derive an answer from, would be nice. You are right, the surface area of the endings is small, but I assumed that to be known. And I wrote &quot;If you believe that the endings have a different taste&quot; which would mark an unexpcted extreme case. &#xA;The taste of a dish could be changed though, shorter spaghetti means more sauce to stick on them, changing the ratio of sauce to spaghetti. If the sauce had a not infinitesimally small thickness, it would make a difference. But sorry, did not want to offend." CreationDate="2011-06-30T11:13:20.097" UserId="6554" />
  <row Id="19772" PostId="15845" Text="Texture, which would change, is part of the taste." CreationDate="2011-06-30T11:29:48.270" UserId="4697" />
  <row Id="19773" PostId="15848" Text="@bobmcgee The taste does change if we take it as far as Sebastian suggests. The core of a properly cooked pasta piece is al dente, while the outer layers are soft. A spherical or nearly so pasta shape (orzo, couscous) has a very different ratio of aldente to soft parts when compared to a spaghetti shape. But of course, the effect is negligible when reducing spaghetti from 20 cm to 10 cm length." CreationDate="2011-06-30T13:11:08.340" UserId="4638" />
  <row Id="19774" PostId="15856" Text="be careful -questions that contradict the FAQ and ask for a recipe get closed as &quot;recipe requests&quot;. You can ask for recipes at ask.recipelabs.com or Yahoo Answers." CreationDate="2011-06-30T13:39:41.530" UserId="5885" />
  <row Id="19776" PostId="15849" Text="I believe caking is a bigger problem in finer salts.  Do you have a preference toward larger crystals (which tend to be more common in Europe, anyway)?  [The texture of salt also has a profound impact on taste](http://skeptics.stackexchange.com/questions/3707/can-people-tell-the-difference-between-sea-salt-and-table-salt-in-food)." CreationDate="2011-06-30T13:58:24.877" UserId="5600" />
  <row Id="19777" PostId="15848" Text="@rumtscho: That is a valid point, for other shapes of pasta where the ratio of surface area to volume is small enough that breaking the pasta changes it greatly." CreationDate="2011-06-30T14:37:17.733" UserId="6345" />
  <row Id="19778" PostId="15853" Text="+1 for shocks while petting the cat. Happens to me with my mom's dog too." CreationDate="2011-06-30T15:12:15.190" UserId="1138" />
  <row Id="19779" PostId="15856" Text="I'm closing this as a recipe request, see the [FAQ] for details about what is considered on topic." CreationDate="2011-06-30T15:26:29.843" UserId="1259" />
  <row Id="19780" PostId="15856" Text="WRT the question, they're not too spicy. Try one and see what it tastes like. It'll be a bit pickle-y and a bit spicy. Traditionally, they'd go in a mexican dish. Just add them for a little spice." CreationDate="2011-06-30T15:27:57.143" UserId="1259" />
  <row Id="19781" PostId="15841" Text="Good points. I guess my real issue is with cheap teflon that flakes away too quickly." CreationDate="2011-06-30T17:50:24.257" UserId="4086" />
  <row Id="19782" PostId="15849" Text="If you really want the biggest bang for your salt buck then use coarse salt and a salt mill; our taste buds can only taste what's on the surface, so the finer and &quot;rougher&quot; the crystals, the more salty the taste. As a bonus, as @ESultanik says, coarser salts are less prone to caking and are unlikely to have anti-caking agents (if that's really a concern)." CreationDate="2011-06-30T18:36:03.533" UserId="41" />
  <row Id="19783" PostId="15551" Text="no problem. btw - these are awesome and not commonly known: http://www.vegieworld.com/cart/product_pages.asp?id=540 - At Red Bamboo in NYC they deep fry them and add buffalo bbq sauce for an amazing wing substitute, but I pan fry them at home." CreationDate="2011-07-01T04:22:34.637" UserId="5776" />
  <row Id="19784" PostId="15863" Text="Do you mean &quot;beaters&quot; rather than &quot;dough hooks&quot;, or can you actually knead bread dough with a hand mixer?" CreationDate="2011-07-01T05:04:23.510" UserId="6345" />
  <row Id="19785" PostId="15872" Text="Very much thankful to you. :hattip:" CreationDate="2011-07-01T05:12:56.047" UserId="6168" />
  <row Id="19786" PostId="15872" Text="I didn't know how to add that image there. :)" CreationDate="2011-07-01T05:13:47.683" UserId="6168" />
  <row Id="19787" PostId="15872" Score="1" Text="When posting or editing, click the little icon (image or picture) that looks like a painting. It's right next to the {} symbols." CreationDate="2011-07-01T05:15:04.467" UserId="6345" />
  <row Id="19788" PostId="15872" Text="I know about the IMG tags, but I didn't know how to get the photo from another website in these IMG tags. Perhaps we simply include the url :eek:" CreationDate="2011-07-01T05:16:18.790" UserId="6168" />
  <row Id="19789" PostId="15872" Text="and why did you label this as Indian cusine? :) Don't Americans cook this lentil?" CreationDate="2011-07-01T05:17:10.770" UserId="6168" />
  <row Id="19790" PostId="15872" Score="1" Text="Stack Overflow has a relationship with the Imgur image hosting service.  It uses them and brings up a mini upload page if you click the icon.  Or, you can upload there and use the URL if you prefer." CreationDate="2011-07-01T05:18:03.170" UserId="6345" />
  <row Id="19791" PostId="15872" Text="I labelled it as &quot;indian cuisine&quot; because it needs tags besides &quot;beans&quot; and I couldn't think of a better tag to use.  I'm trying to decide on one now." CreationDate="2011-07-01T05:20:15.133" UserId="6345" />
  <row Id="19792" PostId="15872" Text="@AnishaKaul let us [continue this discussion in chat](http://chat.stackexchange.com/rooms/681/discussion-between-bobmcgee-and-anisha-kaul)" CreationDate="2011-07-01T05:20:32.967" UserId="6345" />
  <row Id="19793" PostId="15841" Text="@Zombies: It could also be that you're damaging the Teflon somehow; are you using metal utensils on it, for example?" CreationDate="2011-07-01T05:24:50.093" UserId="160" />
  <row Id="19794" PostId="15872" Text="It is taking a long amount of time to load that login page of chat link, besides _food_names_ is nice tag, at least better than the previous one. Thanks again for your help." CreationDate="2011-07-01T06:07:47.870" UserId="6168" />
  <row Id="19795" PostId="15815" Text="@BobMcGee I meant that I cut the eggs in half but ensured there were joined at bottom. PS I am NOT a native English speaker." CreationDate="2011-07-01T06:11:30.457" UserId="6168" />
  <row Id="19796" PostId="15815" Score="1" Text="@Anisha: I know you're not a native English speaker, and I know what it's like trying to get by in a foreign language.  I'm trying to be helpful with corrections, not trying to be a jerk." CreationDate="2011-07-01T06:21:05.847" UserId="6345" />
  <row Id="19797" PostId="10363" Text="I also struggle with this for ages (+1)." CreationDate="2011-07-01T06:23:07.343" UserId="6624" />
  <row Id="19798" PostId="15815" Text="@BobMcGee I know that you are not being a jerk and I am open to corrections :) and in fact in _LinuxQuestions.org_ we have a thread there for English grammar corrections, I am the top poster there. ;) http://www.linuxquestions.org/questions/general-10/problems-with-english-questions-vocabulary-grammar-post-here-654375/page4.html#post4061663" CreationDate="2011-07-01T06:25:46.997" UserId="6168" />
  <row Id="19799" PostId="15872" Text="So will this be called &quot;Pinto beans&quot; or &quot;Pinto kidney beans&quot;?" CreationDate="2011-07-01T06:55:05.117" UserId="6168" />
  <row Id="19800" PostId="15870" Score="1" Text="Good post. But peanut butter and applesauce are not binder replacers. In baking, the gluten in the flour is enough to bind. Peanut butter and applesauce are used as egg replacers because they are somewhat useful as emulgators (the yolk's main task) and provide a better viscosity than just leaving the egg out. I don't doubt that peanut butter will taste well, but if anything, it will inhibit binding slightly." CreationDate="2011-07-01T07:27:39.367" UserId="4638" />
  <row Id="19801" PostId="15872" Score="2" Text="Just pinto beans." CreationDate="2011-07-01T13:54:39.370" UserId="6345" />
  <row Id="19802" PostId="15841" Text="Nope! It is just really cheap the whole rice cooker was like $15 at target." CreationDate="2011-07-01T15:29:17.873" UserId="4086" />
  <row Id="19803" PostId="15879" Score="3" Text="More important than a brand recommendation is understanding that Teflon is not designed for certain uses, in particular high temperatures. Before you pick a brand you want to refer back to this entry: http://cooking.stackexchange.com/questions/2287/is-teflon-dangerous." CreationDate="2011-07-01T15:42:15.177" UserId="6279" />
  <row Id="19805" PostId="15863" Text="@BobMcGee All hand mixers I've seen come with dough hooks. I've never succeeded in making dough with them - even when it is soft enough, it climbs up the spirals and reaches the mixer body. But maybe you can actually do it, I just don't know how." CreationDate="2011-07-01T16:47:18.440" UserId="4638" />
  <row Id="19806" PostId="15869" Text="Thank you. About the watt number, I already knew that much (see my edited question). The rest of your answer looks like I'll have to go to a brick-and-mortar shop to choose a mixer :(" CreationDate="2011-07-01T16:51:14.227" UserId="4638" />
  <row Id="19807" PostId="15879" Text="That's right, I only really plan to use it for scrambled eggs." CreationDate="2011-07-01T16:55:21.897" UserId="4086" />
  <row Id="19808" PostId="7502" Score="1" Text="One could theoretically harvest limbs from a regenerative species (*e.g.*, salamanders) and use them to create gelatin from collagen without permanently physically harming the source animal ;-)" CreationDate="2011-07-01T16:59:47.893" UserId="5600" />
  <row Id="19810" PostId="15872" Text="Alright thanks ;)" CreationDate="2011-07-01T18:02:23.333" UserId="6168" />
  <row Id="19811" PostId="8856" Text="I think the coconut cream is a great idea...i tried coconut milk, hoping the fat content would be high enough, but I'm going to move it up to the cream instead- it IS a dessert after all..." CreationDate="2011-07-01T17:32:36.763" UserId="6639" />
  <row Id="19812" PostId="15841" Text="@Zombies: Ok, I've had to cheap bread pans like that (well, they were much cheaper than $15, and Walmart not Target), where the non-stick just wasn't bound to the metal properly. Slightly less cheap ones didn't have the issue. Unfortunately, it looks like good rice cookers are more than slightly less cheap :-( You could always use a small sauce pot…" CreationDate="2011-07-01T18:22:09.420" UserId="160" />
  <row Id="19813" PostId="15863" Text="On topic: have you looked at reviews of various models?  I don't know what the equivalent is in Germany, but in the US consumer Reports magazine, Amazon.com reviews, and ConsumerSearch do pretty good reviews.  Also: it seems optimistic that manufacturers will trust their hand mixer to knead bread dough, when my 325W KitchenAid struggles." CreationDate="2011-07-01T18:47:32.413" UserId="6345" />
  <row Id="19814" PostId="15863" Text="@BobMcGee I don't read such consumers' magazines. Amazon is, as always, hit and miss - different people have different expectations from a gadget and tend to write a highly emotional response based on the extent to which the expectations were met. And your &quot;325W KitchenAid&quot; makes me even more suspicious about point 2, because most hand mixers seem to offer at least 300 W, but the 450 W models are more popular on Amazon. I still doubt that they are really as powerfull as 500 Eur stand mixers." CreationDate="2011-07-01T19:04:34.533" UserId="4638" />
  <row Id="19815" PostId="15868" Text="Thank you, but ordering from an online store doesn't help me this weekend. However, since you have the most votes, I will accept this answer." CreationDate="2011-07-01T19:24:36.280" UserId="6635" />
  <row Id="19817" PostId="15874" Text="Thermostats do go bad. Do you have a way to check or set actual temp. In your breadmaker?" CreationDate="2011-07-02T02:05:23.800" UserId="5455" />
  <row Id="19818" PostId="15821" Text="Nitrous oxide is a pain in the head (literally) if you suffer from migraine. I hate the idea of using it." CreationDate="2011-07-02T02:30:50.220" UserId="5885" />
  <row Id="19819" PostId="15819" Text="Boiled eggs are often pickled in vinegar - if you do this at home, adding pickling spices will allow the spices to permeate the egg - but that takes months to get through, 3 months minimum after pickling. Pickled eggs DO work well with a curry sauce." CreationDate="2011-07-02T02:39:08.650" UserId="5885" />
  <row Id="19820" PostId="15821" Text="@klypos: Once the pressure is released, only traces of nitrous should remain in the food, and these will evaporate quickly on exposure to air.  Cooking should reduce this amount further.  @Esultanik: If you read the original question &amp; comments carefully, you'll see she already tried pressure cooking in just gravy." CreationDate="2011-07-02T02:43:24.793" UserId="6345" />
  <row Id="19821" PostId="15863" Text="Watt ratings aren't useless, but they're close.  The problem is how you measure it; most mixers measure input electrical power, not mechanical output.  To further muddle the issue, in some cases they report the *peak* power draw, which cannot be sustained for long, not the *sustained* power (the most it can supply for a prolonged period without overheating).  The best way to evaluate are reviews from a reputable source that does repeatable lab testing.  The second best way is a large site that draws from MANY (100+) user reviews. That minimizes the impact of single nutjobs." CreationDate="2011-07-02T04:23:06.407" UserId="6345" />
  <row Id="19822" PostId="15885" Text="A great answer Bob." CreationDate="2011-07-02T07:18:03.493" UserId="641" />
  <row Id="19823" PostId="15885" Text="Offtopic: Does the brand I know as Tefal sell in the States under T-Fal, or is a competitor able to get away with the name without a trademark lawsuit? Or did you just &quot;shorten&quot; the name as not to discuss brands openly?" CreationDate="2011-07-02T10:52:55.570" UserId="4638" />
  <row Id="19824" PostId="15863" Text="On the dough hook point, my current mixer came with dough hooks though I've never used them. I have a bread maker that can mix dough so why strain my arms. I've seen a version of my hand mixer with a mount and fixed bowl which might make the dough hooks more practical." CreationDate="2011-07-02T11:05:19.070" UserId="6615" />
  <row Id="19825" PostId="15863" Text="I take BobMcGee's point that input power and output power may not be the same. However, the input energy must go somewhere. If it's not going into the mixing motion then it must be coming out as sound or heat. So either higher watt in results in more out or else the mixer will be very very noisy or quickly get very very hot. If you have a chance to try it in the shop then you would soon notice such a fault." CreationDate="2011-07-02T11:09:29.223" UserId="6615" />
  <row Id="19826" PostId="15868" Text="Just thought of another point. The recipe you linked too was for a spice rub. The powder and the whole spice will stick to the meat differently. So it might affect how effective the rub is. Power will probably stick better than whole seeds so you may find that using powder spices means you can hold back a little as less of the spice will fall of when cooking and handling." CreationDate="2011-07-02T11:14:33.633" UserId="6615" />
  <row Id="19827" PostId="15885" Text="@rumtscho: Edited b/c I'd forgotten about that. Tefal sells as T-Fal in the States as a result of a branding conflict with Dupont, who claim it is too similar to &quot;teflon&quot;.  This makes sense as it is a combination of &quot;TEFlon and ALuminum&quot;.  Also, if anyone feels the need, I can go into the particular testing methodology Cook's Illustrated used.  It is fairly rigorous and objective, I just left out the details for brevity." CreationDate="2011-07-02T12:05:04.590" UserId="6345" />
  <row Id="19828" PostId="15709" Text="To Yuji's point, it had better taste good.  Meat &quot;wastage&quot; is as serious a crime as beer spillage" CreationDate="2011-07-02T13:11:14.070" UserId="5431" />
  <row Id="19829" PostId="15868" Text="This is all true, but as an answer to this question, not so good - the recipe in question involves grinding all the seeds. So it all ends up ground, and the question is just how much ground coriander comes from a couple tablespoons of seeds." CreationDate="2011-07-02T14:50:45.507" UserId="1672" />
  <row Id="19830" PostId="7905" Text="Another option for soup is to add a couple tablespoons of garam masala and saute with chopped onions. I use a blend of coriancer, black pepper, cumin, cardamom and cinnamon. For a topping you can mix fresh grated ginger with sour cream or plain yogurt and some lime juice." CreationDate="2011-07-02T15:02:55.967" UserId="5027" />
  <row Id="19831" PostId="7905" Text="You can also take it in the direction of something more Spanish with oregano and smoked paprika. Pumpkin has a texture and muted base flavor that allows for all sorts of spiced concotions and sauce toppings." CreationDate="2011-07-02T15:04:16.717" UserId="5027" />
  <row Id="19832" PostId="15896" Text="Would the fruit not decompose since it's already been sliced?" CreationDate="2011-07-02T17:44:50.460" UserId="4489" />
  <row Id="19833" PostId="15896" Text="Yes, it would.  Let me make it clearer that I'm talking about whole, uncut mangoes... once cut, you'll have to use it in one of the other ways.  Personally, slicing with salt, lime juice, and chili powder sounds quite appealing to me.  Answer edited to be clearer." CreationDate="2011-07-02T17:46:49.970" UserId="6345" />
  <row Id="19834" PostId="15895" Text="Hey rumtscho, you ever notice that we seem to take the opposite approaches to culinary-uses questions?  As in, comically opposite.  You look at it as &quot;let's do what we can to use it like fresh mango, but you can also use it as a sour chutney ingredient.&quot;  I approach it as &quot;well, you can ripe whole ones, but really it's best in sour savory stuff.&quot;  Same thing for food science stuff -- I give the results of the theory first, and you give the theory then its results. Just noticing a trend here." CreationDate="2011-07-02T17:50:22.777" UserId="6345" />
  <row Id="19835" PostId="15895" Text="I do appreciate the diversity--it broadens the overall perspective of the SA community. Thanks to both of you." CreationDate="2011-07-02T18:23:00.490" UserId="4489" />
  <row Id="19836" PostId="15895" Text="@BobMcGee This happens to me a lot - most people seem to think in a way different from mine. I hadn't noticed the particular trend, but I think it is positive for the site, as it creates more varied answers. So let's keep on this way, I like to read new points of view." CreationDate="2011-07-02T18:23:44.780" UserId="4638" />
  <row Id="19837" PostId="15895" Text="I ended up making a mango and onion chutney, and it was quite tasty. Out of curiosity, I dropped a small chunk of the fruit into a little milk, and the whole volume curdled in seconds. I feel silly for not even thinking of the milk+acid combination being an issue." CreationDate="2011-07-02T18:24:13.640" UserId="4489" />
  <row Id="19838" PostId="15768" Text="The local Harris Teeter definitely didn't have them, but I'll have to check other locations to see if it may vary.  There's not a nearby Lowe's Foods to check." CreationDate="2011-07-02T18:32:10.073" UserId="6345" />
  <row Id="19839" PostId="15897" Score="2" Text="A range has 1 to 2 kW per hob. A brand new gas range costs less than a 2 kW UPS. The reason I don't downvote this is that you gave me a great laugh when I imagined myself being paged by the UPS and racing home to perform a graceful shutdown on a kitchen range." CreationDate="2011-07-02T18:43:43.997" UserId="4638" />
  <row Id="19840" PostId="15894" Text="Sorry about that; I had misunderstood the nature of the question. In the future, if you shut down all your vents the temperatures should drop pretty quickly.  The fire will almost be out, in fact.  Then you can allow some oxygen back into the chamber to get up to your desired temperature.  If I close both the top and bottom vents on my Weber, my cooking chamber drops to below 200f within 15-20 minutes. Then I take the lid off to let the coals ignite a bit, replace it, and control my temps from there." CreationDate="2011-07-02T19:58:03.340" UserId="2832" />
  <row Id="19841" PostId="15892" Score="1" Text="I see [online manuals for 12 different models](http://www.leisurecp.co.uk/support_contacts/brochures_literature.php). If you don't know the model number then I don't see how we would be able to help you any better than their site.  Anyway, this isn't a culinary question and we're not an instruction manual; maybe try the [Repair Clinic](http://www.repairclinic.com/Repair-Help)." CreationDate="2011-07-02T20:41:41.593" UserId="41" />
  <row Id="19842" PostId="15790" Text="Thanks all, these are great answers!" CreationDate="2011-07-02T21:29:13.867" UserId="2947" />
  <row Id="19843" PostId="15896" Text="I'd be making an Indian mango chutney as BobMcGee listed on the second paragraph. Don't need to wait for it ripening." CreationDate="2011-07-03T00:24:42.853" UserId="6615" />
  <row Id="19844" PostId="15557" Score="1" Text="No, not a definite answer. Bacteria aren't your primary concern once meat has spoiled." CreationDate="2011-07-03T01:41:58.867" UserId="41" />
  <row Id="19845" PostId="15750" Score="2" Text="Meat spoilage is almost *never* visible, and the smell test only works for rancidity, not bacterial contamination." CreationDate="2011-07-03T01:42:42.920" UserId="41" />
  <row Id="19846" PostId="15907" Score="2" Text="The yeast should be able to eat the starch in the rice flour and the potato. But the air bubbles won't get trapped due to the missing gluten. Do you see yeast activity, even without growing? Is maybe the yeast too old? Are you sure that the bread is meant to rise as much as wheat bread does? (Maybe it is just a rather dense kind of bread)." CreationDate="2011-07-03T04:16:10.367" UserId="4638" />
  <row Id="19847" PostId="6678" Text="Wow!  Great video link for making plum syrup + wine." CreationDate="2011-07-03T05:04:10.590" UserId="3404" />
  <row Id="19848" PostId="15907" Text="Rumtscho is correct.  There needs to be something in there to help trap air. Also, you need to knead it like normal bread -- not to develop gluten, but to trap air bubbles, which the yeast can then expand.  I'm using the King Arthur Flour recipe here, you need something like xanthan gum to stabilize it: http://www.kingarthurflour.com/recipes/gluten-free-sandwich-bread-recipe" CreationDate="2011-07-03T06:26:23.263" UserId="6345" />
  <row Id="19849" PostId="15889" Text="An excellent and comprehensive answer. Thanks!" CreationDate="2011-07-03T10:59:53.117" UserId="6646" />
  <row Id="19850" PostId="15886" Text="Many thanks Bob, I had begun to fear that was the problem, I tried giving a slightly longer bake time and although it had a darker colour going from the usual golden brown to a darker brown, it was still sticky inside but a slightly better gluten strand stucture. I think the timing during the bake sequence has gone awary. I will try your suggestion of transferring the risen dough to a bread tin, letting it rise again and oven baking. Will post what happens. Regards Jonathan" CreationDate="2011-07-03T11:43:43.353" UserId="6637" />
  <row Id="19851" PostId="15886" Text="Thanks for other tips, I will try all till I get back to my usual consistent loaf that we all enjoy. Regards Jonathan" CreationDate="2011-07-03T11:47:55.547" UserId="6637" />
  <row Id="19852" PostId="15900" Text="Have you thought about oven fried chicken? The skin is removed and the meat is soaked in buttermilk with garlic and herbs for a couple of hours. Then it is removed and set to dry uncovered on a rack on a sheet in the fridge. Then it's floured, dunked in egg mixture and covered in seasoned breadcrumbs tossed with olive oil before being baked on a rack in the oven. No skin, uses good olive oil for fat, tastes great, even better than normal fired chicken IMO, and is super crispy." CreationDate="2011-07-03T12:48:16.707" UserId="4039" />
  <row Id="19853" PostId="15879" Text="I use All-Clad professionally in the kitchen. As long as the pan is hot before I add the food, I use the straight stainless steel." CreationDate="2011-07-03T12:52:43.497" UserId="4039" />
  <row Id="19854" PostId="15851" Score="1" Text="Thanks a lot! Using the assignee name - Emsa Werke Wulf GmbH &amp; Co. KG - I was able to find the teapot. Here is the [URL](http://www.emsa.com/english/ideas-tips/the-emsa-idea/housewares/with-a-tea-lift/)" CreationDate="2011-07-03T14:27:00.380" UserId="6600" />
  <row Id="19855" PostId="15912" Score="1" Text="What kind of cookware do you use? The larger the surface area, the faster the evaporation." CreationDate="2011-07-03T16:38:22.773" UserId="641" />
  <row Id="19856" PostId="15851" Text="Great!  I am glad I could help!  I hope you like your teapot!" CreationDate="2011-07-03T17:47:09.147" UserId="6499" />
  <row Id="19857" PostId="15914" Text="Answers the question perfectly." CreationDate="2011-07-03T18:50:00.573" UserId="6345" />
  <row Id="19858" PostId="15906" Score="1" Text="My tupperware, wooden mixing spoons, several kitchen counters, a mixing bowl, a couple dish cloths, and some clothing all told me.  Although the color has gradually faded over time, they're definitely not the tint they started with. I think that speaks pretty loudly." CreationDate="2011-07-03T19:12:40.547" UserId="6345" />
  <row Id="19859" PostId="15165" Text="works best if combined with the UV from sun -- see my note about peroxide + UV." CreationDate="2011-07-03T19:14:04.650" UserId="6345" />
  <row Id="19860" PostId="14648" Text="+1 because it's a good point that sharpening/honing tools matter more than the knife in the long run.  I think a good ceramic steel/sharpening rod is the best choice, because it has a slight grit which sharpens the knife as it hones; in contrast a traditional grooved steel dulls the edge with repeated use." CreationDate="2011-07-03T19:20:06.253" UserId="6345" />
  <row Id="19861" PostId="206" Text="... and on the other end of the spectrum, I work in a professional kitchen and use my 8&quot; Victorinox chef's knife more than my paring knife.  A bigger knife lets you handle larger items comfortably, and in the end whichever knife you use most will become a natural extension of your body." CreationDate="2011-07-03T19:22:05.720" UserId="6345" />
  <row Id="19862" PostId="15914" Score="2" Text="You can also just carefully tip some of the liquid out of the pan into a suitable receptacle." CreationDate="2011-07-03T21:08:04.373" UserId="4194" />
  <row Id="19863" PostId="15913" Text="That's actually a *water to flour* ratio of 70% (i.e. 700 grams / 1000 grams = .7 = 70%), but that's what's meant by hydration in the bread world, so all good!" CreationDate="2011-07-03T21:09:28.007" UserId="1672" />
  <row Id="19864" PostId="15913" Text="It's hard to choose between these great answers. Thank y'all!" CreationDate="2011-07-03T22:20:27.877" UserId="641" />
  <row Id="19865" PostId="15914" Text="Right you are. Why didn't I think of that?" CreationDate="2011-07-03T22:21:17.597" UserId="641" />
  <row Id="19866" PostId="15907" Text="I hope that I can find that Xanthan Gum here in Chile.&#xA;I did not knead the bread normally, I used a big fork to do it because it was very liquidish. Does that matter??" CreationDate="2011-07-03T22:59:33.223" UserId="6652" />
  <row Id="19869" PostId="15923" Text="Are you sure that they *get* tough? Tough, fibrous veggies have lots of celulose. I don't see how your microwave can *create* additional celulose. I'd say that you either have batches of different quality, something consisting of older, fibrous plants, or sometimes undercook them (even with the same setting, depth of heaping or different plant water content can lead to different cooking times needed)." CreationDate="2011-07-03T23:49:59.703" UserId="4638" />
  <row Id="19882" PostId="15932" Text="oops... after editing _chilli_ out in favor of _chili_ I noticed OP is in Australia, where _chilli_ appears to be the normal spelling. I don't appear to be enabled to rollback this edit, but it is still pending peer review so I hope that it either won't get 'approved' or can be rolled back quickly thereafter." CreationDate="2011-07-04T12:27:07.690" UserId="6279" />
  <row Id="19883" PostId="15927" Text="The only ice cream that I have ever seen with marshmallows in it is Ben and Jerry's Phish Food, which is marshmallow fluff." CreationDate="2011-07-04T13:39:39.023" UserId="3478" />
  <row Id="19884" PostId="15930" Score="1" Text="I generally just eat the rinds as a snack.. :$" CreationDate="2011-07-04T14:24:22.633" UserId="4283" />
  <row Id="19885" PostId="15896" Text="I vote for the Thai mango salad or Indian mango pickle.. :)" CreationDate="2011-07-04T14:27:09.230" UserId="4283" />
  <row Id="19888" PostId="15941" Text="Thank you for the advice. I sort of expected that this probably wouldn't work, but it might be worth one or two experiments. I do have a pretty good GF bread recipe so I'm going to give it a shot!" CreationDate="2011-07-04T16:52:23.270" UserId="6665" />
  <row Id="19889" PostId="15941" Text="It is possible that it will work, but the risk to get something inedible is high. A high hydration dough is only possible with gluten anyway (I converted this in my head, so maybe it isn't that high a hydration, but it looks like a very soft dough). When you know from the start that you can't duplicate the taste of the bread part, there is no sense in too much experiments. It is the potato, onion and soaker part that makes the recipe special, so combining it with a good gluten-free dough is probably your best bet." CreationDate="2011-07-04T17:07:52.193" UserId="4638" />
  <row Id="19890" PostId="15941" Text="I think you are right. The bread is good, but the potato and onion is what really makes it." CreationDate="2011-07-04T17:16:56.743" UserId="6665" />
  <row Id="19891" PostId="15943" Score="1" Text="+1 for dodo eggs :) (and because it's an interesting question, of course!)" CreationDate="2011-07-04T17:41:39.213" UserId="6531" />
  <row Id="19892" PostId="15923" Text="While I'm not *certain* that it's not from variation in the quality of the product, frozen vegetables are usually quite consistent.  I've never seen problems when heating in any other way.  Obviously it's not creating new cellulose, but something in the process must be drying it out / toughening it up or causing other components to become tough.  Anyone have specific ideas?" CreationDate="2011-07-04T19:14:21.943" UserId="6345" />
  <row Id="19893" PostId="14398" Text="The /tuna not very fishy thing/ is just a shot in the dark :)" CreationDate="2011-07-04T21:35:40.817" UserId="4558" />
  <row Id="19894" PostId="6853" Text="all swordfish is wild. I don't think you would want to try keeping one in any form of enclosure..." CreationDate="2011-07-04T21:47:38.523" UserId="4558" />
  <row Id="19895" PostId="15952" Text="This is an awfully specific question.  Is there any way to make it applicable to a broader audience?" CreationDate="2011-07-04T22:40:54.637" UserId="6345" />
  <row Id="19903" PostId="15948" Text="Hmm... I don't have an ice-cream maker.. So I'll be stirring manually.. I guess it will be even more critical then.. :)" CreationDate="2011-07-05T09:02:00.387" UserId="4283" />
  <row Id="19904" PostId="15945" Text="I think there's a big crazy going on now with Jucing.. I can imagine it's fun and healthy, but yea, they're getting expensive.." CreationDate="2011-07-05T09:03:32.803" UserId="4283" />
  <row Id="19905" PostId="15952" Text="Rephrased to be more general" CreationDate="2011-07-05T09:54:16.443" UserId="6668" />
  <row Id="19906" PostId="15952" Text="What is the basket made of? A hot acid bad is usually good for this kind of thing, but there are some materials which react badly to it, e.g. aluminium." CreationDate="2011-07-05T13:41:45.757" UserId="4638" />
  <row Id="19907" PostId="15946" Text="Thanks! I'll give black beans a go, they are luckily available at my nearest supermarket and I've tried and loved them before." CreationDate="2011-07-05T14:07:11.093" UserId="6664" />
  <row Id="19908" PostId="15879" Text="@Zombies- you miss the point, if your pans are flaking and falling apart &quot;too quickly&quot; maybe it is _operator error_ (using them in an a manner not consistent with what the manufacturers recommend) rather than being cheaply made. If you attempt to use a Ferrari for off-roading, it didn't fall apart because it was cheap manufacturing." CreationDate="2011-07-05T15:32:30.810" UserId="6279" />
  <row Id="19909" PostId="15902" Text="A few details: these plums were most tart close to the pit.  The skin and flesh were very sweet." CreationDate="2011-07-05T16:22:52.863" UserId="3404" />
  <row Id="19910" PostId="15903" Score="3" Text="&quot;The plural of anecdote is not data.&quot;  Pathogen contamination in industrially processed meats is a random process, and even very unsafe food handling won't always have consequences.  Or in other words... even if you or your parents did it hundreds of times and were okay, you might do it the next time and get a wrenching, bowel-busting case of food poisoning." CreationDate="2011-07-05T16:36:31.190" UserId="6345" />
  <row Id="19911" PostId="15964" Text="This makes perfect sense, and certainly explains why the texture is so unique and uniquely vile." CreationDate="2011-07-05T17:05:09.340" UserId="6345" />
  <row Id="19912" PostId="15557" Score="2" Text="The secret to a perfectly relaxing steak dinner: botulism!  It's like botox for your whole body, including your heart!" CreationDate="2011-07-05T17:09:00.790" UserId="6345" />
  <row Id="19914" PostId="15770" Text="Are there ways to approximate this without an immersion circulator?  Maybe a double boiler or somesuch?" CreationDate="2011-07-05T17:28:50.597" UserId="6345" />
  <row Id="19915" PostId="6360" Text="This isn't a duplicate. This is a question asking about *brands*. Trigger happy mods are ruining this SE." CreationDate="2011-07-05T21:21:00.550" UserId="4086" />
  <row Id="19916" PostId="15770" Text="You could try a double boiler with a digital thermometer and an induction precision cooker... Can't be too hard, can it?" CreationDate="2011-07-05T22:09:31.803" UserId="641" />
  <row Id="19918" PostId="15934" Text="removing seeds and spiciness? blasphemy!" CreationDate="2011-07-06T01:10:43.973" UserId="3489" />
  <row Id="19919" PostId="15934" Text="&quot;controlling&quot; spiciness. Notice the part where I say &quot;adding **some** back in.&quot; It helps to create consistency." CreationDate="2011-07-06T01:16:15.460" UserId="6279" />
  <row Id="19920" PostId="15757" Text="+1 for the reasoning. wish I could +1 again for the opening comment - haha!" CreationDate="2011-07-06T01:22:44.430" UserId="3489" />
  <row Id="19922" PostId="15934" Text="not at all, while I took it as tongue-in-check I thought it an opportunity to explain my reasoning..." CreationDate="2011-07-06T01:37:34.573" UserId="6279" />
  <row Id="19923" PostId="15969" Score="1" Text="Are the serving sizes the same?" CreationDate="2011-07-06T01:45:23.820" UserId="41" />
  <row Id="19924" PostId="15917" Text="+1 Thanks for a great link." CreationDate="2011-07-06T01:56:19.033" UserId="5505" />
  <row Id="19925" PostId="5976" Text="As a side-question, how do you prevent the kefir from developing little tiny, useless curds, and instead evenly thickening into something like yogurt?" CreationDate="2011-07-06T03:17:05.887" UserId="6345" />
  <row Id="19926" PostId="15969" Text="Can you edit the question to provide links to an example of this?  I've not seen it when looking up kefir stuff." CreationDate="2011-07-06T04:42:03.440" UserId="6345" />
  <row Id="19927" PostId="15966" Text="Did you let out the magic blue smoke?  Appliances don't work when you let out the magic blue smoke." CreationDate="2011-07-06T05:03:59.490" UserId="6345" />
  <row Id="19928" PostId="15967" Text="If you go this route, you can remove skin, seed fragments, and pulp by using a fine chinois as a filter, and pressing the solids at the bottom with a ladle to extract the last bit of liquid/puree." CreationDate="2011-07-06T05:14:54.830" UserId="6345" />
  <row Id="19929" PostId="15927" Text="The content of this answer is solid, and presents numerous different methods; however, it is somewhat wordy and difficult to read.  Would you object if I edited it for brevity and sentence organization/flow?  There are also some grammatical errors which I could easily fix." CreationDate="2011-07-06T06:00:08.647" UserId="6345" />
  <row Id="19930" PostId="15969" Text="I have never had homemade kefir. Does it produce a whey like yogurt does? Maybe it is measured after the CO2 evaporating somewhat and the whey thrown out." CreationDate="2011-07-06T07:35:53.110" UserId="4638" />
  <row Id="19931" PostId="15927" Text="@BobMcGee I was quite tired when I wrote this, and more putting my thoughts to &quot;paper&quot; than creating a structured text. If you can improve it, I would be grateful." CreationDate="2011-07-06T08:28:04.307" UserId="4638" />
  <row Id="19932" PostId="15977" Score="2" Text="Probably too obvious, but: Ice cream?" CreationDate="2011-07-06T12:17:45.323" UserId="4638" />
  <row Id="19933" PostId="15969" Text="@Aaronut: yes, they are. Mostly calorie tables are given per 100 ml or 100 g." CreationDate="2011-07-06T13:32:29.567" UserId="5092" />
  <row Id="19934" PostId="15969" Text="@rumtscho: yes, it produces a little bit of whey. But I personally don't throw it away. The CO2 should mostly affect the lactose content, not other ingredients such as potassium or magnesium ... but I may be missing something." CreationDate="2011-07-06T13:35:55.630" UserId="5092" />
  <row Id="19935" PostId="15969" Text="My point was that if they take 100g milk and make kefir out of it, and the CO2 evaporates and they throw out the whey, they are left with less than 100g kefir. Which means that the Mg and K are more concentrated. This would explain small differences, but not big ones. There is no USDA nutrition entry on kefir, but the difference in milk vs buttermilk is 10 vs 11 mg Mg, 132 vs 151 mg K, which is plausible as a concentration issue. And then, the real values vary from cow to cow, season to season, etc. With a low number of data points (USDA has 12 for buttermilk), a difference is expected." CreationDate="2011-07-06T14:10:21.703" UserId="4638" />
  <row Id="19936" PostId="15976" Score="1" Text="You can also cut up the bread and lightly bake it to dry it before breaking it into crumbs. 300F/150C to 325/160C for about 20 minutes." CreationDate="2011-07-06T15:26:35.960" UserId="6345" />
  <row Id="19938" PostId="15966" Text="@BobMcGee: Perhaps there's a genie inside!" CreationDate="2011-07-06T16:18:52.620" UserId="4086" />
  <row Id="19939" PostId="15974" Text="The osterizer blender I have uses an all metal drive system with I think 450W motor on my model." CreationDate="2011-07-06T16:20:12.027" UserId="4086" />
  <row Id="19940" PostId="15980" Score="1" Text="The article suggests that microwaving works even better than baking - in particular, it's faster. (I haven't tried it myself.) And wow, I'm ready for some eggplant now." CreationDate="2011-07-06T16:34:40.097" UserId="1672" />
  <row Id="19941" PostId="15974" Score="1" Text="edited with more info.  450W is a good deal of power -- unfortunately there is a trend among kitchen appliances of advertising high-wattage motors, but not building the machinery to survive sustained output at that level." CreationDate="2011-07-06T16:43:49.403" UserId="6345" />
  <row Id="19942" PostId="15980" Text="@Jefromi you caught me - I didn't reread the article, just linked it. And back when I read it, I adopted the roasting method, because I don't have a microwave. Thank you for noticing, I'll update the answer." CreationDate="2011-07-06T16:45:49.683" UserId="4638" />
  <row Id="19943" PostId="15986" Text="Agreed. The USDA lists ~60 data points for milk and 12 for buttermilk. So I doubt that the milk data is all that good too. But the kefir is probably even worse. Add to that that the stuff makes up only 1/10 000 to 1/1000 of milk, and you see how the measurement can be imprecise. I bet that for any nutrient, &quot;has x g of carbohydrates&quot; is as false as saying that my body temperature right now is exact 37.00 °C." CreationDate="2011-07-06T16:57:08.957" UserId="4638" />
  <row Id="19944" PostId="15985" Score="3" Text="I would add that another solution is to cool your macaroni salad ingredients overnight separately, then combine before dining. It takes some time for the soaking-in to occur, so at least the first meal's worth will be properly sauced." CreationDate="2011-07-06T17:14:19.737" UserId="3348" />
  <row Id="19945" PostId="15986" Text="@rumtscho: yeah, I just got mainly confused by the fact that some nutrients seem to be only in either or that the amount should differ that much. Bob's answer is actually quite logical, though. Would perhaps make more sense to see in relation what milk and resulting kefir contain. I bet that would be more interesting. The milk I buy lists at least some of its ingredients ... so I would expect some changes but not really drastic ones :)" CreationDate="2011-07-06T17:18:25.207" UserId="5092" />
  <row Id="19946" PostId="15757" Score="1" Text="Botulinum toxin is most certainly capable of being destroyed during cooking; it denatures at 60°C.  With that said, there are many other toxins (*e.g.*, diphtheria and the aforementioned E. coli) that are much harder to destroy.  Chlostridium perfringens is particularly nasty, since the bacteria can start or continue to produce toxins after you have eaten them, even if they did not produce any toxins in the food itself." CreationDate="2011-07-06T17:32:32.587" UserId="5600" />
  <row Id="19947" PostId="15980" Text="Salt + put a weight on top of the eggplants is very efficacious, also to remove lots of the water that the eggplants tend to release when cooked." CreationDate="2011-07-06T17:38:59.493" UserId="6531" />
  <row Id="19948" PostId="15757" Text="@ESuntanik: Botulism is a particularly confusing case.  I just checked, and wikipedia lists the 60C denaturing temp, but another couple sources list ~80C, and include a pH dependence.  Also, the spores for botulism will survive quite high temperatures.  Personally, I'd rather not trust to heat denaturing in this case, when death is the probable consequence of a mistake." CreationDate="2011-07-06T17:55:31.103" UserId="6345" />
  <row Id="19949" PostId="9748" Text="Sealing pie fillings in airtight jars is a great way to get botulism, unless there's enough sugar to reduce the available water to a level at which bacteria cannot grow.  OR, you can add sufficient acid to achieve a pH below 4.6" CreationDate="2011-07-06T18:15:58.950" UserId="6345" />
  <row Id="19950" PostId="3821" Text="-1, as this is quite incorrect, and you know it from reading several sources, and yet still argue something different, rather than looking up why those sources say what they do.  See merl's post, and Joe's post, which are informed by proper chemistry.  Substances do not instantly disappear when they reach the boiling point; there is quite a lot of energy required to transition from a liquid and gas." CreationDate="2011-07-06T18:33:20.230" UserId="6345" />
  <row Id="19952" PostId="15944" Text="One day shouldn't provide enough time for botulism to be a concern when its refrigerated." CreationDate="2011-07-06T20:42:46.013" UserId="160" />
  <row Id="19953" PostId="15212" Text="Polypropylene (♷) and high-density polyethylene (♴) are both quite bleach resistant, as long as you're not heating the bleach. Indeed, if you check the bleach bottle, its probably HDPE. Polycarbonate (♹=other), not so much. Found this site: http://www.coleparmer.com/techinfo/chemcomp.asp" CreationDate="2011-07-06T21:07:26.413" UserId="160" />
  <row Id="19954" PostId="15988" Score="2" Text="A direct corollary would be milk. Also, honey can sometimes contain insect parts apparently." CreationDate="2011-07-06T21:27:08.677" UserId="15" />
  <row Id="19955" PostId="15988" Text="+1: If you take anything (other than excrement...Probably) from anything that has eyes or a face, it's not vegan." CreationDate="2011-07-06T21:55:48.043" UserId="218" />
  <row Id="19958" PostId="15988" Text="@Satanicpuppy: [Earthworms aren't vegan either!](http://www.reddit.com/r/vegan/comments/g5gyu/are_garden_worms_vegan/) ;-)" CreationDate="2011-07-06T22:23:08.783" UserId="5600" />
  <row Id="19959" PostId="15988" Text="All vegetable mater has animals or animal parts in it. You try growing something without bugs getting in to it!" CreationDate="2011-07-06T22:28:26.660" UserId="3203" />
  <row Id="19960" PostId="15796" Score="1" Text="At some point on here someone has to mention Veblen goods, and the impact high prices and perceived scarcity have on the market. That something can have demand increase as price does - that is, something can be desired based on high price alone. By marking up the price of otherwise identical spices, you'll see a greater demand." CreationDate="2011-07-06T22:50:10.787" UserId="1761" />
  <row Id="19961" PostId="15914" Text="What if I don't have a bigger pan? I don't want to use a Wok, it's too big (and clumsy). @ElendilTheTall wouldn't that &quot;waste&quot; some flavor?" CreationDate="2011-07-06T22:58:01.623" UserId="6656" />
  <row Id="19962" PostId="15992" Text="+1 cooking in smaller batches is a good idea." CreationDate="2011-07-06T23:13:39.783" UserId="641" />
  <row Id="19963" PostId="15994" Text="Wow, that does seem to be far more efficient. Next time I'll try." CreationDate="2011-07-06T23:21:00.730" UserId="641" />
  <row Id="19964" PostId="15987" Score="1" Text="If you're doing it for health reasons, I don't think this is the important question. Yes, it's an animal product - but does it share the nutritional characteristics of other animal products that you're trying to avoid? Corn syrup is vegan, but is it really going to be better for your health than honey?" CreationDate="2011-07-06T23:33:18.130" UserId="1672" />
  <row Id="19966" PostId="11937" Text="I wanna try this one :)" CreationDate="2011-07-06T23:58:22.790" UserId="6656" />
  <row Id="19967" PostId="15988" Text="@TFD: You're right.  We should all just become [freegan](http://en.wikipedia.org/wiki/Freeganism) [fruitarians](http://en.wikipedia.org/wiki/Fruitarianism)!  ;-)" CreationDate="2011-07-07T00:02:57.467" UserId="5600" />
  <row Id="19968" PostId="15988" Text="@TFD: There are some ultra-orthodox Jewish and Muslim communities who are actually refusing to eat or serve broccoli, cauliflower, herbs, etc., because they might have tiny insects. Wouldn't be that much of a stretch for the truly obsessive vegans to start doing the same... once they cotton on to the trend." CreationDate="2011-07-07T00:33:10.480" UserId="41" />
  <row Id="19970" PostId="15994" Text="It drives me crazy when cooks leave the tails on shrimp in dishes, especially in stews or soups. It means to ingest the morsel, it must first be fished boiling hot out of the liquid then peeled with unprotected fingers. Apparently the tails are left on for presentation purposes." CreationDate="2011-07-07T02:15:55.197" UserId="4777" />
  <row Id="19971" PostId="15976" Text="Wow...thank you I have wonder about that for a long time. Your answer was great." CreationDate="2011-07-07T03:20:10.963" UserId="6675" />
  <row Id="19972" PostId="15990" Text="I think it's derived from &quot;tocus&quot; after the kind of people who wear chef hats." CreationDate="2011-07-07T03:58:57.450" UserId="6345" />
  <row Id="19973" PostId="15807" Text="Heat wasn't high, but I didn't turn them &quot;often&quot;, and too because I had put a lid over them. :)" CreationDate="2011-07-07T05:16:09.287" UserId="6168" />
  <row Id="19974" PostId="3815" Text="@joyjit, @JustRightMenus: lemon juice will work as well (and the taste goes well with the peaches)" CreationDate="2011-07-07T05:29:10.837" UserId="6531" />
  <row Id="19975" PostId="15987" Score="2" Text="never seen a healthy vegan... All look undernourished, grey skin, etc. If you're doing it for health reasons, you may want to reconsider (or go and buy tons of food supplements, most of which will contain things your average vegan doesn't want for religious reasons, but which are needed to stay healthy)." CreationDate="2011-07-07T05:55:20.953" UserId="5770" />
  <row Id="19976" PostId="15885" Text="+1 for Tefal. I'm lucky to have a factory store near though, otherwise they'd be outside my budget :)" CreationDate="2011-07-07T05:56:55.133" UserId="5770" />
  <row Id="19977" PostId="15885" Text="no problem with dishwasher and Tefal for me, but I don't need salt in my dishwasher because of our water type, which makes a difference." CreationDate="2011-07-07T05:58:21.217" UserId="5770" />
  <row Id="19978" PostId="15977" Text="@rumtscho Can you make Ice Cream in 5 minutes?" CreationDate="2011-07-07T07:29:11.167" UserId="6680" />
  <row Id="19979" PostId="15983" Text="If I could accept this answer as well I would. But I went with just freezing it.  I think I'll end up making a Caramel (or toffee) sauce with it eventually. Thanks :)" CreationDate="2011-07-07T07:32:15.017" UserId="6680" />
  <row Id="19980" PostId="15991" Text="Thanks Alex, this roe fashion-cycle is interesting nevertheless." CreationDate="2011-07-07T07:33:40.737" UserId="5258" />
  <row Id="19981" PostId="15977" Text="Philadelphia style ice cream is made without cooking a custard. Mix cream and milk, cook up the sugar and vanilla in a very small part of the mix, combine, chill, freeze. Because of the chill, you have to wait longer than 5 minutes before freezing, but the actual work is less than 5 minutes." CreationDate="2011-07-07T07:45:58.113" UserId="4638" />
  <row Id="19982" PostId="15977" Text="nice. Will consider this next time (when I've got more cream)" CreationDate="2011-07-07T08:07:48.403" UserId="6680" />
  <row Id="19983" PostId="15914" Text="Most of the liquid that comes out of minced meat is greasy water - not a great deal of flavour there." CreationDate="2011-07-07T08:10:15.923" UserId="4194" />
  <row Id="19984" PostId="16000" Text="Also be sure to add a couple of minutes if the eggs are cold (i.e. straight from the fridge)." CreationDate="2011-07-07T08:11:10.290" UserId="4194" />
  <row Id="19985" PostId="16000" Text="Thanks, do I have to cover the vessel used for eggs too, while boiling?" CreationDate="2011-07-07T08:22:47.830" UserId="6168" />
  <row Id="19986" PostId="15973" Text="And coriander looks like this... http://www.flickr.com/photos/dominiqueb/3826070761/sizes/z/in/photostream/" CreationDate="2011-07-07T09:27:59.883" UserId="4283" />
  <row Id="19987" PostId="16000" Text="@Anisha: I generally don't and it works fine. Probably if you cover the pot it may take a bit less." CreationDate="2011-07-07T10:04:25.647" UserId="6531" />
  <row Id="19988" PostId="15998" Score="1" Text="Eggs usually crack because they contain an air pouch that’s expanding with heat. This occurs pretty early and is no indication of the egg’s status at all. To prevent cracking you should puncture the egg’s shell prior to cooking at the blunt end (where the air pouch is located)." CreationDate="2011-07-07T10:48:53.943" UserId="1297" />
  <row Id="19989" PostId="16000" Text="I’ve never had an issue with cold eggs, and this doesn’t sound particularly plausible. Puncturing the shell is much more important." CreationDate="2011-07-07T10:49:57.903" UserId="1297" />
  <row Id="19991" PostId="15998" Text="@Konrad how to do that and where is the air pouch?" CreationDate="2011-07-07T10:53:07.053" UserId="6168" />
  <row Id="19992" PostId="15998" Score="1" Text="See http://en.wikipedia.org/wiki/File:Anatomy_of_an_egg.svg, the air pouch is denoted by “14”. As for how to puncture it without destroying the entire shell, a thumbtack put on the table will do; just push the egg carefully onto it. In European countries it’s common to have a special device for puncturing eggs in the kitchen – http://de.academic.ru/pictures/dewiki/69/Eierpikser.jpg. It’s basically just a spring-loaded needle." CreationDate="2011-07-07T11:00:38.597" UserId="1297" />
  <row Id="19993" PostId="16000" Text="@Konrad: try and put an egg from the fridge in boiling water: you will have a high chance the shell will crack. No puncturing needed when using vinegar in my experience." CreationDate="2011-07-07T12:33:14.877" UserId="6531" />
  <row Id="19994" PostId="15998" Text="@Konrad and what is thumbtack? I am not a native English speaker." CreationDate="2011-07-07T12:35:34.143" UserId="6168" />
  <row Id="19995" PostId="15998" Score="1" Text="http://www.google.com/search?hl=en&amp;q=thumbtack&amp;tbm=isch" CreationDate="2011-07-07T12:38:58.090" UserId="1297" />
  <row Id="19996" PostId="16000" Text="@nico I always use already boiling water. That way it’s faster (I boil water in an electric kettle which is way faster than heating water on the stove). No issue when puncturing the egg – and nor should there be since the air can escape when expanding." CreationDate="2011-07-07T12:40:46.843" UserId="1297" />
  <row Id="19997" PostId="15998" Text="@Konrad Alright, thanks, I have that. :)" CreationDate="2011-07-07T12:41:39.177" UserId="6168" />
  <row Id="19998" PostId="16000" Text="@Konrad: I'm obviously speaking of unpunctured eggs." CreationDate="2011-07-07T13:09:07.453" UserId="6531" />
  <row Id="20000" PostId="15994" Score="1" Text="@Doug That's what chopsticks are for. :-)" CreationDate="2011-07-07T15:52:59.680" UserId="231" />
  <row Id="20001" PostId="15987" Text="@jwenting: I've seen plenty of healthy vegans. I'm sure it's *possible* to do it right, just not *easy*. I do agree that health probably isn't generally a good reason for veganism, though." CreationDate="2011-07-07T16:12:54.577" UserId="1672" />
  <row Id="20002" PostId="15931" Text="Blended soups are one of the reasons why I have these rinds left over. In case we aren't talking about the same thing: these rinds consist mostly of mold. They are dry, they smell too strong, and they don't melt at all. They crumble in sauces or cream soups, making for unpleasant patches. I don't mind them texturewise when I am biting into cheese, but when they are swimming in a sauce, they make it worse. So I am afraid this isn't the solution I was looking for." CreationDate="2011-07-07T16:39:35.020" UserId="4638" />
  <row Id="20003" PostId="15931" Text="Ok, so you're speaking of very old rinds I guess... Camembert usually melts pretty easily. In that case... I'm not sure what to suggest, sorry" CreationDate="2011-07-07T17:18:51.047" UserId="6531" />
  <row Id="20004" PostId="16012" Score="9" Text="Whatever the answer is, I would **strongly** advice you to ask your pediatrician rather than seeking for medical advice on the Internet." CreationDate="2011-07-07T19:06:34.650" UserId="6531" />
  <row Id="20005" PostId="16012" Text="@nico, definitely. This is just a sanity check prior to asking as the next appointment isn't for a month." CreationDate="2011-07-07T19:08:27.187" UserId="2645" />
  <row Id="20006" PostId="16012" Score="1" Text="I wonder if the honey in a commercial product is processed to remove any botulism toxin.  Maybe somebody from Nabisco will chime in, I don't see anything on their web site." CreationDate="2011-07-07T19:18:42.877" UserId="194" />
  <row Id="20007" PostId="3318" Text="+1 for 'let it sit until room temp'." CreationDate="2011-07-07T21:25:26.613" UserId="641" />
  <row Id="20009" PostId="16012" Text="Is there actually real honey in them? Anyway the other ingredients are probably not very healthy. Put some plain oats in a food processor, and make crumbs from them. At least you know what's in it" CreationDate="2011-07-07T23:45:59.710" UserId="3203" />
  <row Id="20010" PostId="16020" Text="Do you have a pressure cooker?" CreationDate="2011-07-08T05:03:43.823" UserId="2909" />
  <row Id="20011" PostId="16020" Text="@JasonTrue Yes, Without pressure cooker, it won't take hours, it'll take days :)" CreationDate="2011-07-08T05:14:24.073" UserId="6168" />
  <row Id="20012" PostId="15987" Text="@jwenting and Jefromi: As a vegan - It's not hard at all. This &quot;vegans are all malnourished&quot; thing is pure BS. Thanks for the stereotype though." CreationDate="2011-07-08T05:18:07.970" UserId="152" />
  <row Id="20013" PostId="16020" Text="I don't usually need more than 15 minutes at boil in a pressure cooker for any soaked beans, including kidney beans; usually much less. Is it possible your beans are unusually old?" CreationDate="2011-07-08T05:32:05.470" UserId="2909" />
  <row Id="20015" PostId="16012" Score="1" Text="@TFD: At least some brands of graham crackers say &quot;made with real honey&quot; on the box." CreationDate="2011-07-08T05:52:23.513" UserId="1672" />
  <row Id="20016" PostId="16020" Text="@JasonTrue I purchase them in packets. BTW, have you tried &quot;red small&quot; kidney beans? They take nearly an hour to get tender! Pinto beans take some less time." CreationDate="2011-07-08T05:53:52.230" UserId="6168" />
  <row Id="20017" PostId="16023" Score="1" Text="I would also add that Pecorino Romano is usually cheaper than Parmigiano Reggiano and is traditionally included in pesto along with it (the traditional cheese is actually *Fiore Sardo*, which is also made with sheep milk, but that is very difficult to find outside of Italy)." CreationDate="2011-07-08T06:32:29.623" UserId="6531" />
  <row Id="20018" PostId="16017" Score="2" Text="That's the whole point of spores :) They can resist to heat, cold, pressure, disinfectant, UV, time etc etc! A very smart way of surviving if you ask me." CreationDate="2011-07-08T06:42:28.117" UserId="6531" />
  <row Id="20019" PostId="16015" Text="I can't find a quote anywhere on their site.  What's the price like at your local Costco?" CreationDate="2011-07-08T06:48:15.107" UserId="6345" />
  <row Id="20020" PostId="438" Text="@Pulse As you said 'Soaking also removes some nutrients.'. That can be a disadvantage when you don't use the soaked water for gravy. The soaked water contains the taste of the beans so throwing that up won't be too helpful." CreationDate="2011-07-08T07:29:38.107" UserId="6168" />
  <row Id="20021" PostId="16020" Text="6-8 hours of pre-soaking in water, Though I wouldn't compromise on the cooking time, as some red kidney beans contains toxins if under-cooked." CreationDate="2011-07-08T09:45:37.170" UserId="3581" />
  <row Id="20022" PostId="15757" Text="@BobMcGee: Agreed, I was just being nit-picky.  With regard to the denaturing temp., I seem to remember a blurb about it in your relative Harold's book; I'll check it out when I get home later." CreationDate="2011-07-08T12:09:18.407" UserId="5600" />
  <row Id="20023" PostId="3318" Text="The butter is really what gets my steaks closest to the steakhouse.  I mix up some butter with some kosher salt, garlic, parsley and rosemary and let a generous pat melt over top.  I'm still experimenting with the mix, but it really brings an extra awesomeness to the steak." CreationDate="2011-07-08T12:31:30.683" UserId="3252" />
  <row Id="20024" PostId="16018" Score="1" Text="Please check the article again. The moist environment is the infant's intestines. In adults, the established microbes will outcompete botulism spores, but this is not yet the case in toddlers. That's why they are specifically vulnerable to botulism spores." CreationDate="2011-07-08T13:33:36.167" UserId="5185" />
  <row Id="20025" PostId="15903" Score="1" Text="And while we're commenting on statistics, this is necessarily a skewed sample. Dead people don't tell anecdotes." CreationDate="2011-07-08T13:44:03.523" UserId="5185" />
  <row Id="20026" PostId="16023" Score="2" Text="It should be noted that although domestic (*i.e.*, US-made) paremsan-style cheese can be much cheaper than the &quot;real&quot; stuff, [a recent Cooks Illustrated taste test](http://bit.ly/ohqIjy) concluded that real Parmigiano-Reggiano is far superior.  A panel of blind taste testers could easily pick out the real cheese; the domestic versions had very different textures and were described as &quot;rubbery, salty, and bland.&quot;" CreationDate="2011-07-08T14:09:21.753" UserId="5600" />
  <row Id="20027" PostId="15987" Text="@Brendan: I hope you didn't think I was supporting the stereotype. Saying it wasn't easy was intended to convey that, for someone who isn't used to thinking about their nutrition, there could easily be some significant gaps. And saying health alone isn't a good reason refers to the fact that, for example, there's no need to replace honey with agave for health reasons. I apologize if I caused offense." CreationDate="2011-07-08T14:15:46.473" UserId="1672" />
  <row Id="20028" PostId="16020" Text="Is the water you're using acidic?" CreationDate="2011-07-08T14:32:01.157" UserId="160" />
  <row Id="20029" PostId="16026" Text="Is that good for health too?" CreationDate="2011-07-08T14:43:39.613" UserId="6168" />
  <row Id="20030" PostId="16013" Text="Does coco butter have hydrogenated oils?" CreationDate="2011-07-08T15:01:30.007" UserId="6200" />
  <row Id="20031" PostId="15914" Text="@hexa: BaffledCook is probably thinking of a 12&quot; fry pan, larger if your burner can support it. If you don't have a larger one, higher heat will still help (as high as you can go w/o burning) or alternatively I hear there are places that will happily sell you larger pans :-P" CreationDate="2011-07-08T15:01:53.407" UserId="160" />
  <row Id="20032" PostId="16013" Text="I found the answer to my own question on google: http://www.allchocolate.com/health/nutrition/fats.aspx" CreationDate="2011-07-08T15:05:27.740" UserId="6200" />
  <row Id="20033" PostId="15912" Text="Please also describe what you're doing. Personally, I think I'd throw the onions in first (with some salt and oil), let them sauté for a bit, then add the meat, then in the final seconds add garlic. It sounds like you're adding them all at once, and adding so much (or using too low heat) that your ground meat is being steamed (and overcooked)." CreationDate="2011-07-08T15:10:10.657" UserId="160" />
  <row Id="20034" PostId="16015" Text="It's been a long time since I had to buy a chunk, but I think it's somewhere in the 9-10 dollars/pound range.  For comparison my local supermarket price is around 16 dollars/pound." CreationDate="2011-07-08T15:55:17.293" UserId="6688" />
  <row Id="20035" PostId="15987" Text="@Jefromi - Sorry I was probably a little too aggressive there. What I meant is that the nutritional aspect of veganism being hard isn't true at all, it's just &quot;common knowledge&quot; based on old, flawed experiments, but it keeps getting passed on because no one questions it. And yes, I definitely agree that being vegan doesn't make something healthy (especially in the context of this question, where honey is known to be healthier than the alternatives, like refined sugar and HFCS)." CreationDate="2011-07-08T16:31:37.150" UserId="152" />
  <row Id="20036" PostId="16018" Text="According to the CDC the temperatures achieved by a pressure cooker are sufficient for neutralizing spores in a low acid canning application.  Other sources quote the required temperature for killing the spores between 240-250 degrees.  I would think a cracker would reach this temperature during high heat industrial baking, but I wasn't able to find a source confirming this." CreationDate="2011-07-08T16:31:56.543" UserId="6688" />
  <row Id="20037" PostId="16023" Text="@ESultanik: That cook's illustrated taste test isn't by any means comprehensive, given the variety of cheese producers.  A high-quality domestic may be acceptable for this use, although I'd much sooner use grana padano. I think you'd have to compare a couple, and stay away from the cheap grocery store &quot;grated Parmesan.&quot; (I use quotes, because the connection between that and real reggiano is tenuous at best)." CreationDate="2011-07-08T16:47:37.980" UserId="6345" />
  <row Id="20038" PostId="15987" Text="@Brendan: No worries; I wouldn't like people assuming I was grey-skinned either." CreationDate="2011-07-08T16:53:51.423" UserId="1672" />
  <row Id="20039" PostId="16026" Score="1" Text="I understand that if there's too much it can break down nutrients. In all likelihood your beans take forever to cook because you have hard water, so you only need a little baking soda--just enough to neutralize it" CreationDate="2011-07-08T17:46:24.247" UserId="4489" />
  <row Id="20040" PostId="15987" Text="To be honest I do not understand the problem. You do not seem to be concerned with the fact of eating animal-derived products, so if your only reason to follow a vegan diet is to eat healthy food, well then honey is quite an healthy food if eaten correctly, pretty much as any other food. *Sola dosis facit venenum* :)" CreationDate="2011-07-08T17:47:07.913" UserId="6531" />
  <row Id="20041" PostId="4392" Text="In general (they say) you should have the roux and the liquid at different temps. So, if the roux is hot, the milk can be cold and if the roux is cold, the milk can be hot. I tend to mix them both warm without problem." CreationDate="2011-07-08T18:03:50.300" UserId="641" />
  <row Id="20042" PostId="15987" Text="Well I don't actually tend to eat that much sugar or sugar substitutes anyway. The question was mainly just a matter of curiosity. Regardless, I think having some kind of strict rule helps me to avoid temptation, so the theory is if I can just pretend to be vegan I'll generally eat better. I grew up on microwave dinners and cheese-filled hot dogs so I'm trying to retrain my diet and I'm trying to become better educated in the nutrition department." CreationDate="2011-07-08T18:16:49.087" UserId="6683" />
  <row Id="20043" PostId="16017" Score="1" Text="This is actually the type of information that I was looking for. Thanks." CreationDate="2011-07-08T21:25:04.633" UserId="2645" />
  <row Id="20044" PostId="16024" Text="For the filtering, does a fine mesh strainer not work?" CreationDate="2011-07-08T21:30:56.453" UserId="231" />
  <row Id="20046" PostId="15668" Text="Maybe blue corn bread?" CreationDate="2011-07-08T23:24:37.743" UserId="1487" />
  <row Id="20047" PostId="16038" Text="That's odd; google works fairly well for me. I wonder if you have some odd personalization/localization going on." CreationDate="2011-07-08T23:47:09.520" UserId="1672" />
  <row Id="20048" PostId="16032" Score="1" Text="A peeler would get you much broader strips than shredded cabbage." CreationDate="2011-07-08T23:57:26.017" UserId="1672" />
  <row Id="20049" PostId="16038" Text="google.fi might give different results, but mostly I just typoed it without space between Wiener and Schnitzel. Sri :P" CreationDate="2011-07-09T00:56:39.703" UserId="6576" />
  <row Id="20050" PostId="16020" Text="as mentioned [elsewhere](http://cooking.stackexchange.com/questions/15753/undercooked-beans-in-chili), the toxins (&quot;phytates&quot;) do not [cook](http://www.rebuild-from-depression.com/soaking-beans) out well, especially in kidney beans. Toxins must soak out; the usual recommendation is overnight." CreationDate="2011-07-09T04:44:47.790" UserId="3489" />
  <row Id="20051" PostId="16026" Text="@Ray Perhaps I should start another thread for &quot;How to soften hard water?&quot; :D" CreationDate="2011-07-09T05:38:55.670" UserId="6168" />
  <row Id="20052" PostId="15664" Text="@Bruce: what did you do? :)" CreationDate="2011-07-09T11:21:01.847" UserId="4580" />
  <row Id="20053" PostId="16047" Score="4" Text="Never done it, but I would definitely do the peaks with a piping bag, then with a knife mark the squares." CreationDate="2011-07-09T12:41:11.623" UserId="6531" />
  <row Id="20054" PostId="15980" Text="Great answer. Thank you. I too lack a microwave so I'll probably use the oven method... However, wouldn't putting it in the oven for that long take from the time I need to put it in the oven again, after rubbing it with the rest of the spices?" CreationDate="2011-07-09T12:59:56.350" UserId="5550" />
  <row Id="20055" PostId="16047" Text="@nico, yeah I think that'll work, but it would be nice to know if someone here had done it :)" CreationDate="2011-07-09T13:35:20.030" UserId="4580" />
  <row Id="20056" PostId="16047" Text="A bit OT: another very nice (IMO) way to present tiramisù is in little glasses, such as this: http://www.lookapatisserie.com/images/L2939_vTiramisu_l.jpg" CreationDate="2011-07-09T13:44:30.867" UserId="6531" />
  <row Id="20057" PostId="16026" Score="1" Text="This other [thread][1] answer suggests that acid water will harden beans. A little soda will shift the pH to the alkali end.&#xA;&#xA;  [1]: http://cooking.stackexchange.com/questions/15753/undercooked-beans-in-chili/15758#15758" CreationDate="2011-07-09T14:29:53.963" UserId="6615" />
  <row Id="20058" PostId="16048" Score="2" Text="I have always seen eggs in buckwheat crepes (look for *Crêpes au Sarrasin* which is the French name for them)" CreationDate="2011-07-09T14:31:18.453" UserId="6531" />
  <row Id="20059" PostId="16041" Score="3" Text="There's a difference between putting the pan immediately in the water and being so cold that the fat has solidified. Let the temperature reduce a bit but not so much that the fat goes hard and you should be fine. On a side point, I wouldn't put a pan immediately under water from the stove because the fat would splatter." CreationDate="2011-07-09T14:42:42.127" UserId="6615" />
  <row Id="20060" PostId="16053" Score="1" Text="Please name one of those places.  This doesn't make much sense; how would friction destroy a chemical?" CreationDate="2011-07-09T18:32:19.370" UserId="6345" />
  <row Id="20061" PostId="16043" Text="Do you grate them whole, or discard seed pulp first?" CreationDate="2011-07-09T18:46:36.330" UserId="15" />
  <row Id="20062" PostId="15968" Text="Thank you! I had read the instructions but was looking for personal experience." CreationDate="2011-07-09T19:26:02.927" UserId="2001" />
  <row Id="20064" PostId="16054" Text="Although the earlier question doesn't really go into the taste difference between the two methods." CreationDate="2011-07-09T19:50:06.683" UserId="266" />
  <row Id="20065" PostId="16044" Text="Adding cold food to a hot pan is not too dissimilar to putting a hot pan in cold water. I always run cold water into the the hot Teflon pans to clean (de-glaze) it. They last fine, it the small cut and scratch the end up making the pan non-non-stick" CreationDate="2011-07-09T22:50:43.630" UserId="3203" />
  <row Id="20066" PostId="16044" Score="1" Text="Anodizing is incredibly tough, factory made or natural. Even if you do scratch it off, it reforms naturally very quickly. I have had pan for 30+ years that still work and look fine" CreationDate="2011-07-09T22:52:17.187" UserId="3203" />
  <row Id="20067" PostId="16053" Text="Not saying that this is the case, but friction causes heat, and heat _can_ alter chemicals, making them less effective. It is not a bad hypothesis to think that friction _may_ alter the chemicals that make up vitamins. see: http://wiki.answers.com/Q/How_does_cooking_vegetables_deprive_them_of_vitamins" CreationDate="2011-07-10T04:33:19.157" UserId="6279" />
  <row Id="20068" PostId="16057" Score="1" Text="Cotton candy tends to use flavored sugar.." CreationDate="2011-07-10T07:39:01.253" UserId="152" />
  <row Id="20069" PostId="16060" Text="A Sauté doesn't have a coating. I always use method two as the oil will not burn if you leave the pan unattended. I don't think, as you do, that there will be any difference in taste." CreationDate="2011-07-10T09:05:28.323" UserId="641" />
  <row Id="20070" PostId="16054" Score="1" Text="I think that the taste difference is exactly what is meant by &quot;degrading the oil&quot; which a number of the answers referenced." CreationDate="2011-07-10T12:59:59.570" UserId="4489" />
  <row Id="20071" PostId="16043" Text="I grate them whole. It does mean more liquid comes out, but that doesn't really matter." CreationDate="2011-07-10T14:54:14.693" UserId="611" />
  <row Id="20072" PostId="16053" Text="@Cos Callis: Chemically speaking, vitamins and proteins are two **very** different things. That page says: &quot;cooking will alter the vitamins' structures (heat denatures things like enzymes and proteins)&quot; which is like saying that because moderate heat can melt ice it should also melt iron..." CreationDate="2011-07-10T15:00:00.697" UserId="6531" />
  <row Id="20073" PostId="16060" Text="A Saute might have a coating. However, people would have read &quot;saute&quot; as a verb and in that case it's a process done in whatever pan is to hand in your normal house - meaning a normal frying pan which probably does have a coating." CreationDate="2011-07-10T16:25:16.913" UserId="6615" />
  <row Id="20074" PostId="16054" Text="While the question may be subtly different, I think that the answers in the linked question already suitably answer this one." CreationDate="2011-07-10T16:25:53.520" UserId="41" />
  <row Id="20075" PostId="16009" Text="This *does* answer the question, but I am removing the second link because it is promotional rather than relevant. Please don't continue to link to your web site unless there is a specific page you are linking to which *directly* answers the question (and is summarized in your answer)." CreationDate="2011-07-10T16:53:34.080" UserId="41" />
  <row Id="20076" PostId="16040" Score="1" Text="Lamb is medium at 55°C, and you can eat it rarer than that if you want to. I have no idea about the time your steaks will need to reach it, I roast my meat by the thermometer, not by the clock. Read this article about good lamb: http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html" CreationDate="2011-07-10T17:04:57.600" UserId="4638" />
  <row Id="20078" PostId="15777" Score="1" Text="A real bread baker would slap you for the last sentence. Both crust and crumb are &quot;content&quot; of a bread." CreationDate="2011-07-10T17:59:26.130" UserId="4638" />
  <row Id="20079" PostId="16053" Text="@nico, you miss the point entirely. OP asks if centrifugal juicers destroy vitamins through friction? @BobMcGee says, &quot;That doesn't make much sense...` (as if OP has asked &quot;are vitamins different on Tuesday?&quot;)  My point was that if heat can alter vitamins _it is a plausible hypothesis_ that friction might also affect vitamins. Others have attempted answer OP's question, my point was more directed at @BobMcGee to say that it is a reasonable question regardless of the answer." CreationDate="2011-07-10T18:00:20.033" UserId="6279" />
  <row Id="20080" PostId="16053" Score="2" Text="@Cos: I understood your point. I am just saying that whoever wrote the text in the link you provided is talking about vitamins and proteins like they were the same thing." CreationDate="2011-07-10T18:06:30.570" UserId="6531" />
  <row Id="20081" PostId="16053" Text="@Nico, `Eggs and Rocks will both be crushed by a large sledge hammer` does not treat &quot;eggs and rocks&quot; as &quot;the same&quot; except in respect to how they can be affected by a sledge hammer. Proteins and vitamins are similarly affected by heat, they undergo chemical changes when exposed to heat. That is the only similarity that **matters** _in the context of this question_. Both _are_ affected by heat, it is _plausible_ that they _may be_ affected by friction. I mean chemists never use anything that affect chemicals using centrifugal force, well, except a centrifuge..." CreationDate="2011-07-10T20:20:51.680" UserId="6279" />
  <row Id="20082" PostId="16053" Text="@Cos: I'm sorry but there is a huge difference. Proteins denaturate with heat: that means that they lose their higher-order structure, which is taken together by weak bonds, easily broken by heat. Vitamins don't have secondary and tertiary structure so they cannot denaturate. The heat necessary to break up a vitamin (or a protein, for that matter) into its constituent atoms is definitely not reached in a juicer. Take any biochemistry book if you don't believe me." CreationDate="2011-07-10T21:00:16.073" UserId="6531" />
  <row Id="20084" PostId="16053" Text="@Nico, you still don't get the point. Fortunately you actually grant 100% of what I am saying when you said `Would be an interesting experiment to do though.` Beyond that you have been around the french too long. My ONLY point is that OP has a valid question, everything else you argue about is off point PERIOD." CreationDate="2011-07-10T22:09:26.597" UserId="6279" />
  <row Id="20085" PostId="16063" Text="&quot;Cotton candy is made from sugar syrup at the hard ball stage (130°C)&quot; -- interesting, thanks (+1).  And yeah, I'm specifically interested if there are any olfactory- or tastebud-detectable chemical changes.  The psychology of taste perception is a fascinating subject, but I'm looking for something a bit less broad than that." CreationDate="2011-07-10T22:18:24.053" UserId="1721" />
  <row Id="20086" PostId="16057" Text="@Brendan Long: ah, fascinating.  I've experienced maple cotton candy myself, but you're saying the generic pink stuff is usually flavored too?  Know what they use?" CreationDate="2011-07-10T22:21:37.577" UserId="1721" />
  <row Id="20087" PostId="16063" Score="1" Text="At this temperature, there aren't any chemical changes. You can see it for yourself - buy cotton candy, wet &amp; compress it in your mouth, and chomp on it - the texture gets very sandy and you can taste that it is really like sugar. There is a small whif of caramel, because stray sugar in the machine does get too hot and caramelizes, and the caramel aroma it gives off mixes slightly with the cotton candy, but it is too weak to call it a flavor in its own right." CreationDate="2011-07-10T22:24:56.057" UserId="4638" />
  <row Id="20088" PostId="16056" Text="I just bought the Hurom Slow Juicer and it's very interesting. Slow squeezing of the items and plenty of juice. It even juices wheatgrass!" CreationDate="2011-07-11T01:53:53.023" />
  <row Id="20089" PostId="16019" Text="That makes sense, but why does the onion become sweeter then?  Is it just that the sharpness of the onion is removed, leaving the underlying sweetness?  Or is something converted into sugar (maybe starch? meaning no change is total carbs I suppose)?" CreationDate="2011-07-11T03:33:44.663" UserId="6706" />
  <row Id="20090" PostId="16053" Text="@CosCallis let us [continue this discussion in chat](http://chat.stackexchange.com/rooms/769/discussion-between-nico-and-cos-callis)" CreationDate="2011-07-11T05:39:32.187" UserId="6531" />
  <row Id="20091" PostId="16073" Text="I have been roasting nuts in microwave for last 2 months, thanks for your tip though :)" CreationDate="2011-07-11T05:56:53.737" UserId="5272" />
  <row Id="20092" PostId="16069" Score="3" Text="As a practical foodnote, the acid may reduce pathogens on the surface of the meat." CreationDate="2011-07-11T05:59:06.980" UserId="6345" />
  <row Id="20093" PostId="14068" Text="In case you lack a microwave a standard pan or a casserole works also very well: no oil needed, just put the peanuts/almonds/pinenuts/etc. on the fire and mix often to prevent burning." CreationDate="2011-07-11T06:49:12.550" UserId="6531" />
  <row Id="20094" PostId="16057" Text="I was in a hurry when I posted that. I went back and did a bit of research and posted an answer." CreationDate="2011-07-11T06:58:36.473" UserId="152" />
  <row Id="20095" PostId="16018" Score="1" Text="You might want to specify degrees F or C. 240°F sounds too low to kill spores, and 240°C sounds far too hot. The sugars in honey would dissociate, not to mention a lot of other complex organic compounds." CreationDate="2011-07-11T09:24:15.360" UserId="5185" />
  <row Id="20096" PostId="16071" Text="This is my fallback option, but I am reluctant. A wheat starch granule is 5 - 10 μm, a flour particle up to 100 μm. This means the starch won't be evenly mixed with the gluten. A prolonged kneading will probably help, but won't be as good as the normal solution, and it is too tedious anyway (I knead by hand)." CreationDate="2011-07-11T10:43:13.757" UserId="4638" />
  <row Id="20097" PostId="16023" Text="@BobMcGee: True, they did only compare cheeses from six different domestic producers." CreationDate="2011-07-11T12:01:59.320" UserId="5600" />
  <row Id="20098" PostId="16050" Score="2" Text="Supposedly, the [flavor of sassafras can be approximated by a mixture of citrus fruits, spearmint, and wintergreen](http://www.artintheage.com/spirits/ingredients/).  Another website suggests [wintergreen, anise, cloves, lemon oil, and orange oil](http://www.ingestandimbibe.com/Articles_p/rootbeer_p.html)." CreationDate="2011-07-11T12:24:20.827" UserId="5600" />
  <row Id="20099" PostId="8272" Text="The image indicates it's not dipped in tempura batter." CreationDate="2011-07-11T13:00:40.287" UserId="6320" />
  <row Id="20100" PostId="16069" Text="@Bob Could you expand on that statement?" CreationDate="2011-07-11T13:10:41.550" UserId="641" />
  <row Id="20101" PostId="16078" Text="Excellent answer." CreationDate="2011-07-11T13:38:30.607" UserId="641" />
  <row Id="20102" PostId="16076" Text="There were a few 'false friends' in the other post -- corriander springs to mind, where the UK and US use it to refer to different parts of the same plant." CreationDate="2011-07-11T13:56:37.960" UserId="67" />
  <row Id="20103" PostId="16076" Text="wouldn't the literal translation of biscuit into german be zwieback? Not that it resembles either a cookie or a scone. But then neither does biscotti. Seems &quot;twice cooked&quot; isn't a brilliant name, but it's popular." CreationDate="2011-07-11T13:57:30.607" UserId="304" />
  <row Id="20104" PostId="16006" Text="agreed ... I can get a week out of leafy herbs this way, and even longer out of hertier herbs such as green onions." CreationDate="2011-07-11T14:04:31.837" UserId="67" />
  <row Id="20105" PostId="16076" Score="1" Text="@Joe I think it is tidier if we leave the false friends within English in the other question and the ones concerning different languages here. But I'd like to know what others think about it too." CreationDate="2011-07-11T14:08:09.463" UserId="4638" />
  <row Id="20106" PostId="16076" Text="@Kate Gregory I saw that it is listed in Wikipedia, but the article there is badly written. This is a historical usage. Today, nobody in Germany calls Zwieback a Biskuit. And a German Zwieback is very different from a UK biscuit, it is really bread slices which get slowly rebacked after they have gone stale, making them extremely hard but durable. Something like bread crumbs, but not separated into crumbs." CreationDate="2011-07-11T14:13:10.923" UserId="4638" />
  <row Id="20107" PostId="16076" Text="@rumtscho my point was that &quot;biscuit&quot; means &quot;twice cooked&quot;, as do zwieback and biscotti. At least zwieback and biscotti are cooked twice - I don't think either cookies or scones are, so to call either &quot;biscuit&quot; is confusing, but English is like that." CreationDate="2011-07-11T14:22:07.420" UserId="304" />
  <row Id="20108" PostId="16076" Text="@rumtscho : perhaps make this specifically for english/german issues, and we could make more for other languages pairs?  (or for when one side of the issues is German, so this could be German/English, German/Dutch, etc.)" CreationDate="2011-07-11T14:23:28.770" UserId="67" />
  <row Id="20109" PostId="16076" Score="1" Text="@Joe I thought about that, but I don't expect to have that many examples from outside English to merit a different question for every possible pair. We can always split it later if it proves so popular as to be too long. And then there is the problem of untangling, because there are sometimes more than two languages involved, see the feta/white brine cheese/bryndza example. Should this information be replicated for any possible pair of the involved languages? I think this would lead to senseless fragmentation." CreationDate="2011-07-11T15:00:04.817" UserId="4638" />
  <row Id="20110" PostId="16012" Text="Never knew about the honey and botulism thing. I find it kinda funny though because apparently I was fed a spoonful of honey when I was still a newborn -- For some reason my mom's milk was not suitable. Apparently I dodged a bullet as soon as I was born ;)" CreationDate="2011-07-11T15:13:54.820" UserId="6433" />
  <row Id="20111" PostId="15777" Score="1" Text="Play nice, rumtscho.  Penguin is a new member, and the vast majority of us are not professional bakers." CreationDate="2011-07-11T15:16:37.780" UserId="6345" />
  <row Id="20112" PostId="16069" Score="3" Text="Sure.  Depending on the acid content of the marinade (which might include both vinegar AND lemon juice), it could end up with a pH below 4, or even below 3.  At pH 4.6 or under, most bacteria will not grow.  Garlic also has anti-bacterial properties.  Now, it all depends on the acid content of the recipe, and it's still not a good idea to reuse a marinade (which has touched raw meat).   I'd have to run calculations to tell you what vinegar content is required for this pH.  But still... it's interesting to think what food prepareation techniques may historically have food safety origins." CreationDate="2011-07-11T15:36:55.547" UserId="6345" />
  <row Id="20113" PostId="16076" Text="@rumtscho (or any moderators out there): It looks like a couple of my recent edits (*e.g.*, on `pierogies`) were improperly [merged away during the most recent edit](http://cooking.stackexchange.com/posts/16076/revisions).  Is it possible to get them back, or should I re-submit my edits?" CreationDate="2011-07-11T17:08:52.590" UserId="5600" />
  <row Id="20114" PostId="16076" Text="@ESultanik Maybe we edited it at the same time and my edit &quot;won&quot;. I didn't see a way to rollback it without losing my additions, so I went the lazy way and reinserted your text. I just chose another title, because I consider everything I eat to belong to &quot;foods&quot;. I hope you are OK with that. Thanks for helping expand the topic." CreationDate="2011-07-11T17:17:04.510" UserId="4638" />
  <row Id="20115" PostId="15927" Text="Special thanks to BobMcGee for editing the answer to its current, very readable form!" CreationDate="2011-07-11T18:13:14.087" UserId="4638" />
  <row Id="20116" PostId="16085" Text="This conflicts with what was said previously here http://cooking.stackexchange.com/questions/1168/how-do-you-know-when-mussels-are-done  I am inclined to believe you though. Here is a link that supports your statement http://www.abc.net.au/science/articles/2008/10/29/2404364.htm" CreationDate="2011-07-11T18:37:27.133" UserId="4343" />
  <row Id="20117" PostId="13550" Score="1" Text="I hate to be a nitpick, but *sous vide*, by definition, requires vacuum sealing.  If the alternative does not provide a vacuum, then you can't call it *sous vide*.  &lt;/rant&gt;  ;-)" CreationDate="2011-07-11T19:15:11.070" UserId="5600" />
  <row Id="20118" PostId="13550" Text="Here's a related question from another SE site on the dangers of heating plastics: http://skeptics.stackexchange.com/questions/2202/does-regularly-drinking-from-a-plastic-container-cause-cancer" CreationDate="2011-07-11T19:15:44.690" UserId="5600" />
  <row Id="20119" PostId="14996" Text="FoodSaver bags have, AFAIK, always been polypropylene, which doesn't have BPA in it. Other bag materials in common use are polyethylene, which is also BPA-free. The major plastic with BPA is polycarbonate, and I don't know if anyone has ever made a bag from it... it's more expensive, I believe. (BPA is in a lot of non-plastics as well)" CreationDate="2011-07-11T19:17:26.390" UserId="160" />
  <row Id="20120" PostId="14996" Score="2" Text="I'm sure they have always been BPA-free; recently they've specifically advertised as being such." CreationDate="2011-07-11T19:54:26.350" UserId="4489" />
  <row Id="20121" PostId="16084" Text="Are there any specific &quot;harmful chemicals&quot; that you are aware of leaching, or are concerned about?" CreationDate="2011-07-11T19:56:04.803" UserId="4489" />
  <row Id="20122" PostId="16087" Text="OK I see your point thanks." CreationDate="2011-07-11T20:11:32.817" UserId="6730" />
  <row Id="20123" PostId="13554" Text="If the plant leaves aren't an option, I suspect that a wrap in parchment paper, then vacuum bagging it would work." CreationDate="2011-07-11T21:49:02.747" UserId="67" />
  <row Id="20124" PostId="16076" Score="2" Text="This is an amazing write-up, but it should be an *answer*. Could you edit this question to be more brief/specific and post this content as an answer?" CreationDate="2011-07-11T23:10:50.197" UserId="41" />
  <row Id="20125" PostId="16086" Text="A French press for coffee is known in the UK, sometimes, as a &quot;cafeteria&quot; and thought to be the source of the name now used for the restaurant style. However, wikipedia suggests the restaurant got its name another way." CreationDate="2011-07-12T00:31:16.323" UserId="6615" />
  <row Id="20126" PostId="16050" Text="@ESultanik: Interesting tip. Thanks for that!" CreationDate="2011-07-12T04:56:10.307" UserId="6715" />
  <row Id="20127" PostId="16098" Text="Then what's the difference between an eggplant and brinjal?" CreationDate="2011-07-12T06:14:42.360" UserId="6168" />
  <row Id="20128" PostId="16099" Text="Thanks for the link and the tips. I think my issue in starting this project is that I'm almost overwhelmed with options. There seem to be many ways to make root beer, and people who publish their recipes express how much they like various approaches, but there aren't many descriptives that help narrow down what kind of root beer one gets from any recipe. People say things like &quot;it's better than what you buy in the store&quot;, but they don't say things like &quot;the taste is less sweet and more like licorice&quot;. So it's hard to know where to start." CreationDate="2011-07-12T06:53:00.843" UserId="6715" />
  <row Id="20129" PostId="16100" Text="Thanks Elendil, I am surprised to know that the smaller variety are not available in the western countries! Big and small ones have different taste." CreationDate="2011-07-12T08:09:41.810" UserId="6168" />
  <row Id="20130" PostId="16100" Text="In bigger cities Asian supermarkets are common, so the smaller varieties are fairly easy to get hold of. Personally I hate all varieties, so I've never really looked! Eggplants in general are not particularly popular here in the UK; they are more popular in the Eastern Mediterranean I believe." CreationDate="2011-07-12T08:18:43.243" UserId="4194" />
  <row Id="20131" PostId="16100" Text="You have yet not eaten them cooked the Kashmiri style, perhaps that's the reason you dislike them :)" CreationDate="2011-07-12T08:24:11.500" UserId="6168" />
  <row Id="20132" PostId="16069" Text="@Bob, I'm sorry I read your statement the other way around :( (produce instead of reduce). Of course you're right." CreationDate="2011-07-12T08:31:13.247" UserId="641" />
  <row Id="20133" PostId="16100" Text="Could be! I do like Kashmiri curries. Every eggplant I've ever had has been slimy and bitter, however." CreationDate="2011-07-12T08:39:51.800" UserId="4194" />
  <row Id="20134" PostId="16100" Text="Wow, I thought you might not be knowing about Kashmiri cuisines :) I am a Kashmiri pandit and the only way I like brinjal is the Kashmiri style. Cooked in normal Indian style I don't find them worth eating ;)" CreationDate="2011-07-12T08:41:50.443" UserId="6168" />
  <row Id="20135" PostId="16082" Text="Thanks. Have managed to make my best potato salad yet!" CreationDate="2011-07-12T09:00:37.633" UserId="6725" />
  <row Id="20136" PostId="16100" Text="I used to live near an Indian restaurant specialising in Kashmiri cuisine. Not sure how authentic it was but it was different from the usual Indian food you find here, which I believe is more Bangladeshi/Pakistani influenced." CreationDate="2011-07-12T09:09:35.273" UserId="4194" />
  <row Id="20137" PostId="16098" Score="2" Text="@Anisha Kaul The point is that people make no difference. This is very usual - people lump stuff together based on what their language tells them. Consider cherries and sour cherries. For me, they are totally different fruit, like raspberry and blackberry. People who grew up speaking English are dimly aware that they taste a bit different, like yellow and red tomatoes, but tend to see them as the same thing." CreationDate="2011-07-12T10:28:56.277" UserId="4638" />
  <row Id="20138" PostId="16052" Text="Yes. I do this every year and they freeze beautifully, then make up into lovely pies / crumbles etc with a fresh plum flavour." CreationDate="2011-07-12T10:38:39.997" UserId="197" />
  <row Id="20139" PostId="16098" Text="@rumtscho thanks for the info. :)" CreationDate="2011-07-12T10:48:21.563" UserId="6168" />
  <row Id="20140" PostId="16066" Text="I'd just buy a few German books on bread baking from Amazon or a decent bookstore. Much cheaper in the end as compared to importing quantities of foreign raw materials." CreationDate="2011-07-12T12:10:08.170" UserId="5770" />
  <row Id="20141" PostId="16079" Text="just keeping the question focused :) thanks for the handy freezing tips" CreationDate="2011-07-12T13:09:48.493" UserId="6727" />
  <row Id="20142" PostId="16078" Text="wow, thanks! combined with baffledcook's tips this basically covers everything not covered by experimentation - would a lasagna freeze well? my guess is a definite no?" CreationDate="2011-07-12T13:12:12.940" UserId="6727" />
  <row Id="20143" PostId="2078" Text="Why not extra virgin olive oil?" CreationDate="2011-07-12T14:12:54.720" UserId="4519" />
  <row Id="20144" PostId="16102" Score="1" Text="Normally, a microwave is capable of superheating water. It is then above 100°C, but still liquid, because it lacks nucleation sites. Crystals like sugar provide such sites, so this would have been my first guess. But &quot;stays there for the duration of the drinking&quot; is strange, I hope you don't drink your coffe while it's above 100°C. Do you think this might be it? http://en.wikipedia.org/wiki/Superheating" CreationDate="2011-07-12T14:53:23.647" UserId="4638" />
  <row Id="20145" PostId="16102" Text="@rumtscho I seriously doubt it because, although I am not the best judge of temperature, it seems to happen even when the coffee is not that hot (i.e. below boiling point)." CreationDate="2011-07-12T14:59:32.940" UserId="6451" />
  <row Id="20146" PostId="16102" Text="I doubted it too (else I would have written it as an answer), but it sounded so similar, I felt it was important to get it mentioned on the way to a differential diagnosis. I have no more ideas right now, but maybe more info can help somebody else: Does this happen with coffee only, or also with other hot liquids? What are the bubbles like? Air-filled, fat-filled, something else? A real foam crown like on bear, or only a few of them?" CreationDate="2011-07-12T15:11:21.290" UserId="4638" />
  <row Id="20147" PostId="16102" Text="Re other beverages, I could have sworn it happened on tea as well, but I edited the tea out of the question because I don't have the means of testing it right now." CreationDate="2011-07-12T15:14:13.533" UserId="6451" />
  <row Id="20148" PostId="16100" Text="I'm surprised to hear you say that lighter varieties of eggplant are more common in the US. All I've ever seen here in mainstream grocery stores is purple eggplant." CreationDate="2011-07-12T15:33:05.260" UserId="1672" />
  <row Id="20149" PostId="16097" Score="2" Text="A lot of this is covered on wikipedia: http://en.wikipedia.org/wiki/Eggplant#History" CreationDate="2011-07-12T15:34:13.310" UserId="1672" />
  <row Id="20150" PostId="16087" Text="If you're looking to categorize different brewing methods, French press is considered full immersion brewing." CreationDate="2011-07-12T15:53:55.997" UserId="4782" />
  <row Id="20151" PostId="16102" Text="Is there something in your mug besides coffee? Milk/cream? Or maybe even a tiny bit of residue (soap or a previous drink)?" CreationDate="2011-07-12T15:55:09.510" UserId="1672" />
  <row Id="20152" PostId="16085" Score="1" Text="If the mussels are frozen prior to cooking they are most assuredly dead already. That brings the question, &quot;Do already open frozen mussels need to be discarded?&quot;" CreationDate="2011-07-12T16:29:29.490" UserId="4343" />
  <row Id="20153" PostId="16078" Text="Lasagna should freeze excellently. You can buy it in the store. Bechamel freezes fine." CreationDate="2011-07-12T16:53:26.117" UserId="641" />
  <row Id="20154" PostId="16102" Text="@Jefromi It happens consistently and with clean, empty glasses. Could it be that there is consistently [close to invisible] soap residue left on them every time I do dishes? Would that explain it?" CreationDate="2011-07-12T17:13:14.430" UserId="6451" />
  <row Id="20155" PostId="16104" Text="As discussed in chat, using 812 type flour won't help, because I want a soft bread, like a baguette, and 812 is halfway between white flour and whole wheat flour. Still worth a +1, but not the answer I was looking for." CreationDate="2011-07-12T18:55:41.023" UserId="4638" />
  <row Id="20156" PostId="16066" Text="@jwenting I would do this if I was frequently baking bread. But what I want is to sometimes reproduce a bread which I can't get at the baker's, or just follow a lovely sounding recipe which was tweaked just right with great care and lots of experimentation. I won't stop using German flour with different recipes." CreationDate="2011-07-12T18:57:39.900" UserId="4638" />
  <row Id="20157" PostId="16085" Text="If they're fresh and open then it implies that they have been dead a while and thus have been rotting. While frozen ones are definitely dead, they are also A) frozen and B) closed, reducing the amount of bacteria involved considerably." CreationDate="2011-07-12T19:29:54.497" UserId="4194" />
  <row Id="20158" PostId="16108" Text="Taco Meat is actually what prompted me to ask the question.  I had some taco today at a local place, but I've always noticed this at Taco Bell." CreationDate="2011-07-12T20:53:41.890" UserId="6745" />
  <row Id="20159" PostId="16109" Text="This would be my guess.  Whenever I make chili recipes which rely on skimming near the end, the fat I skim off is orange. Chili powder and other coloured spices will definitely do this." CreationDate="2011-07-12T21:00:31.243" UserId="41" />
  <row Id="20160" PostId="16109" Text="I can confirm that I've had unseasoned beef make orange drippings. So it isn't the paprika. But I don't know the reason. It was at home, not in a restaurant." CreationDate="2011-07-12T21:13:01.403" UserId="4638" />
  <row Id="20161" PostId="16107" Text="For the record, I usually purchase ground beef at either H-E-B or Whole Foods." CreationDate="2011-07-12T21:17:00.387" UserId="6745" />
  <row Id="20162" PostId="16109" Text="Had you previously cooked something in the same pan that might have imparted the colour? Non-stick pans can be quite absorbent." CreationDate="2011-07-12T21:31:19.323" UserId="4194" />
  <row Id="20163" PostId="13043" Text="That was pure butter from pastured cows." CreationDate="2011-07-12T21:49:58.737" UserId="5014" />
  <row Id="20165" PostId="16108" Score="1" Text="If it's Taco beef, then it's the chili powder (dried chilis, cumin, garlic, cinnamon, etc.).  My home recipe results in tasty orange drippings." CreationDate="2011-07-13T00:00:59.727" UserId="201" />
  <row Id="20166" PostId="16106" Text="Thanks Bob, but 'pastry' here is referred to a small piece of cake. :) BTW, how much baking powder should be added to the 200gm mixture? What are these 'Gulab jamuns' called n English?" CreationDate="2011-07-13T01:35:25.900" UserId="6168" />
  <row Id="20167" PostId="15889" Text="How to determine whether butter has gone rancid or not? I mean what are the symptoms?" CreationDate="2011-07-13T04:02:23.863" UserId="6168" />
  <row Id="20168" PostId="16100" Text="Elendil, try this Kashmiri style Brinjal recipe. I feel your views will change. http://www.linuxquestions.org/questions/blog/anisha-kaul-445448/brinjal-aka-baingan-in-hindi-kashmiri-style-recipe-3902/ But this will work only with small Brinjals :)" CreationDate="2011-07-13T04:44:27.040" UserId="6168" />
  <row Id="20169" PostId="16106" Score="1" Text="I believe &quot;pastry&quot; is used on this site in a broader sense, as a post on creme brulee received the same tag.  In this usage, it refers to the restaurant brigade system, where the pastry station is responsible for breads, desserts, and baked goods.  I can't say PRECISELY how much baking powder to add, but I think 1/2 tsp or so would be a good starting point.  Finally, there is no English equivalent of gulab jamun.  I'd say that the closest food we have are doughnut holes, and they're not very similar." CreationDate="2011-07-13T05:00:23.460" UserId="6345" />
  <row Id="20170" PostId="16106" Text="Thanks for following up Bob." CreationDate="2011-07-13T05:04:01.627" UserId="6168" />
  <row Id="20171" PostId="16104" Text="I didn't get around to editing that part after the chat... and to be honest, I still think type 812 would produce a good baguette, assuming it was handled carefully (and possibly mixed with a little type 550)." CreationDate="2011-07-13T05:06:03.813" UserId="6345" />
  <row Id="20173" PostId="16109" Text="It's paprika or tomato, for sure.  The color is impossible to mistake." CreationDate="2011-07-13T05:12:37.787" UserId="6345" />
  <row Id="20174" PostId="16106" Text="Also... if you're getting bad results from your mix, you might try doing it from scratch, and mixing less.  Using fresh cream may help retain a tender texture by inhibiting gluten formation." CreationDate="2011-07-13T06:00:12.457" UserId="6345" />
  <row Id="20175" PostId="16106" Text="I didn't understand, what should from scratch? That mix is ready made. I am not supposed to do anything there else than adding water and baking soda now." CreationDate="2011-07-13T06:15:18.303" UserId="6168" />
  <row Id="20176" PostId="16106" Text="&quot;From scratch&quot; means try making it without using a mix.  A good mix should not need any changes to work.  If it doesn't work right when you use a good recipe and no mix, then there is another problem.  In that case it could be that you're mixing it too long." CreationDate="2011-07-13T06:18:53.347" UserId="6345" />
  <row Id="20177" PostId="16106" Text="The reason for using this mix is that, making the mixture from scratch proves to be more expensive, time consuming and cluttery. :D  I try the baking soda first and then the cream." CreationDate="2011-07-13T06:21:04.523" UserId="6168" />
  <row Id="20178" PostId="16115" Score="1" Text="I think Hippenmasse is the German equivalent of the tuile, though the ratio looks slightly different. I think Hippenmasse is likely to contain marzipan or some bitter almonds in sweet applications. I suppose &quot;tuile&quot; is a bit specific in shape categories since it suggests roof 'tiles'." CreationDate="2011-07-13T06:25:42.187" UserId="2909" />
  <row Id="20179" PostId="16078" Text="that's good news, thanks :)" CreationDate="2011-07-13T06:42:05.480" UserId="6727" />
  <row Id="20180" PostId="16119" Text="Are you sure about the container? I found, that the coffee from our office coffee maker (a supposedly high-end model) tasted much worse than the takeaway coffee from the next restaurant. I then prepared coffee with the office machine into a used takeaway cup and the taste was much improved! This could be a placebo effect, but I think, you could try to use one of these paper cups with your home made coffee to see if it makes a difference." CreationDate="2011-07-13T07:09:26.470" UserId="6554" />
  <row Id="20181" PostId="16118" Text="What does this have to do with his answer..?" CreationDate="2011-07-13T07:57:26.063" UserId="152" />
  <row Id="20182" PostId="16113" Text="Or just mixing it in." CreationDate="2011-07-13T08:07:15.760" UserId="152" />
  <row Id="20183" PostId="16122" Text="Are they imported from Kashmir? Are you sure?" CreationDate="2011-07-13T08:08:05.680" UserId="6168" />
  <row Id="20184" PostId="15510" Text="@OpenID-test2, MSG is overhyped. It's in everything: cheese, tomatoes, seaweed.." CreationDate="2011-07-13T08:08:45.367" UserId="152" />
  <row Id="20185" PostId="16122" Text="Sorry, I meant to say &quot;I am grateful to know that the ones that I buy as Indian Aubergine and which are imported from Inia are known in Kashmir as Brinjal&quot;" CreationDate="2011-07-13T08:13:05.430" UserId="6749" />
  <row Id="20186" PostId="16122" Text="They are known in &quot;India&quot; as Brinjal not only in Kashmir." CreationDate="2011-07-13T08:14:12.803" UserId="6168" />
  <row Id="20187" PostId="16118" Text="@Patrick your post should be a comment to a comment. Delete your post, and add it as a comment to hobodave's comments. For what's it worth many people have funny reactions to MSG, but it seems not to be an allergenic reaction, it's probably just sensory overload as many cheap and cheerful eateries use way to much of the stuff" CreationDate="2011-07-13T08:19:18.987" UserId="3203" />
  <row Id="20188" PostId="16100" Text="No I'm from the antipodes and you assume wrong. We call them eggplants and they are mostly large with a dark purple to black colour. The smaller and lighter coloured ones seem to be a new and exotic addition with the recent foodies/cooking craze. My assumption is that we call them eggplant because of their shape (-:" CreationDate="2011-07-13T09:17:25.853" UserId="6231" />
  <row Id="20189" PostId="16124" Text="[This](http://www.amazon.it/Severin-SM-9669-Montalatte-colore/dp/B00008WVD9/ref=cm_cr_pr_pb_i) works really well for foaming milk (although, allow me to be picky, Italian *caffelatte* does NOT have foamed milk in it, only *cappuccino* does)" CreationDate="2011-07-13T10:17:15.573" UserId="6531" />
  <row Id="20190" PostId="16117" Score="1" Text="What is the problem in cooking the potatoes? Anyway look for Rewena bread recipes. It is a super yummy Maori sourdough bread that uses potatoes." CreationDate="2011-07-13T10:20:27.957" UserId="6531" />
  <row Id="20191" PostId="16117" Score="1" Text="@nico, suggesting rewena was very helpful. I found descriptions for potato only starters there. However I am still interested in raw potatoes, as this is only the first step. Later on I want to be able to make bread from different vegetables, preferably without cooking them twice. I could image, a sweet potato bread or a carrot bread from drained carrots could be possible. But I am not there yet." CreationDate="2011-07-13T11:27:15.997" UserId="6554" />
  <row Id="20192" PostId="16124" Text="You are absolutely correct. I remember being surprised in Italy when my wife's latte arrived and it seemed to comprise a shot of espresso topped up with hot milk. Here in the UK most places seem to use steamed(foamed) milk to which they add a shot to make what they call a latte but which should more accurately be referred to as a latte macchiatto." CreationDate="2011-07-13T11:28:14.500" UserId="6749" />
  <row Id="20193" PostId="15889" Score="1" Text="@Anisha Kaul parts of the butter turn a dark yellow and transparent, looks like melted butter. If you try it, it tastes very unpleasant. It is usually the outside which goes first, and then the bad part can be cut off, like the rind of a cheese. But if it is too old, it gets rancid pockets in the middle, and then there's nothing you can do but throw it out." CreationDate="2011-07-13T11:29:58.040" UserId="4638" />
  <row Id="20194" PostId="15889" Text="Oh God, I have been eating it all till now, thinking it's just the melted butter! :banghead: Thanks for the enlightenment." CreationDate="2011-07-13T11:33:35.270" UserId="6168" />
  <row Id="20195" PostId="16124" Text="@nico caffelatte does not have foamed milk? I remember it differently, and the Italian Wikipedia redirects caffelatte to latte macchiato, which has more foam than a cappuccino. http://it.wikipedia.org/wiki/Caffelatte" CreationDate="2011-07-13T11:40:29.200" UserId="4638" />
  <row Id="20196" PostId="15889" Score="1" Text="@Anisha Kaul It isn't dangerous to eat it, just very unpleasant in advanced stages. But there are people who are highly sensitive to the smell and others who are less sensitive. Cut a small piece of the darkened butter (half a centimeter squared is enough) and put it on your tongue pure, compare with a similar piece of just-purchased butter which is still light on the outside. If you don't notice an off taste, there is no problem to continue eating it." CreationDate="2011-07-13T11:48:48.320" UserId="4638" />
  <row Id="20197" PostId="15889" Text="No, no, no and never I'll eat it :D" CreationDate="2011-07-13T11:51:36.543" UserId="6168" />
  <row Id="20198" PostId="16126" Text="I doubt that they are editable, but they are certainly edible. Although your temperature wasn't very low if you got them brown." CreationDate="2011-07-13T11:56:48.563" UserId="4638" />
  <row Id="20199" PostId="16119" Score="2" Text="All restaurants are definitely not created equal. Many if not most restaurant cappuccinos and lattes I've had are sub-par, if not outright bad; any chance you could be more specific about what seems to be lacking? &quot;Good&quot; doesn't really narrow the field." CreationDate="2011-07-13T12:07:32.583" UserId="41" />
  <row Id="20200" PostId="16124" Text="@rumtscho: well, in Italy *caffelatte* is something you mostly drink at home for breakfast. Essentially coffee made with a stovetop moka with some warm milk poured in it. Outside of Italy *caffelatte* is known as *latte* (Italian for milk) and is usually done with foamed milk. In Italy if you want foamed milk you'll have to order a *cappuccino*. PS: although the wikipedia page redirects to *latte macchiato* the text says that it is an alternative drink to *caffelatte*, not an alternative name!" CreationDate="2011-07-13T12:14:47.177" UserId="6531" />
  <row Id="20201" PostId="16124" Text="@nico thank you for clearing that up. BTW, in Germany, a Latte is understood to be the short form of Latte Macchiato, not a normal coffee with unfoamed milk. So latte for caffelatte isn't a worldwide standard. But I can imagine that it is used somewhere." CreationDate="2011-07-13T12:40:56.423" UserId="4638" />
  <row Id="20203" PostId="16124" Text="@rumtscho: sorry, rereading my comment above I see it is a bit unclear. I just meant that outside of Italy if you order a *latte* you get it with foamed milk. Then, if it is short for caffelatte o latte macchiato... well I'm not sure. [Wikipedia](http://en.wikipedia.org/wiki/Latte#Origin) seems to hint to caffelatte." CreationDate="2011-07-13T12:46:54.390" UserId="6531" />
  <row Id="20204" PostId="16114" Text="Both answers were great, but I found more info for tuiles than for hippenmasse, and the part on hippenmasse suggested that while a tuile batter is considered a kind of hippenmasse in Germany, the marzipan-containing hippenmasse is the &quot;proper&quot; one. That's why I accept this one." CreationDate="2011-07-13T13:03:34.313" UserId="4638" />
  <row Id="20205" PostId="16076" Text="@Aaronut: I moved my contribution into an answer, however, I don't seem to have the ability to edit the question anymore, so I can't remove it from up there." CreationDate="2011-07-13T13:04:25.403" UserId="5600" />
  <row Id="20209" PostId="293" Text="and what about an clay pot? Does that work too?" CreationDate="2011-07-13T13:49:29.193" UserId="6168" />
  <row Id="20210" PostId="293" Text="and does the container have to be air tight too?" CreationDate="2011-07-13T13:53:22.063" UserId="6168" />
  <row Id="20211" PostId="15889" Text="Is the &quot;air tight&quot; container needed for preventing rancids? Or normal plastic containers do too?" CreationDate="2011-07-13T14:13:04.177" UserId="6168" />
  <row Id="20212" PostId="15876" Text="I think you'd need to be really, really sparing of the Marmite. A little too much and you wouldn't be able to taste anything else! That said, it might be worth experimenting with." CreationDate="2011-07-13T14:14:38.217" UserId="539" />
  <row Id="20213" PostId="16109" Text="No, it can't have been cross-contamination. I remember freaking out the first time it happened, thought that the pan coating has had some chem. reaction - I wouldn't have if there had been such an easy explanation as chilli. And I have never had a color transfer in any of my pans. It had the color of diluted lead tetroxide, not as red as paprika or tomato, and manifested as thick orange blobs underneath the meat. I can't reproduce it, because it happens rarely, but I'll snap a picture next time." CreationDate="2011-07-13T14:41:01.453" UserId="4638" />
  <row Id="20214" PostId="16134" Score="2" Text="related: http://cooking.stackexchange.com/questions/15068/is-unnecessary-refrigeration-problematic/15071#15071" CreationDate="2011-07-13T15:03:14.413" UserId="4638" />
  <row Id="20215" PostId="16134" Score="3" Text="The best source on this, as with so many other things from the kitchen, is the book On Food and Cooking by Harold McGee. He has a short text on most of the usual and quite a lot of the unusual vegetables in Western cuisine, and gives storage tips for each." CreationDate="2011-07-13T15:04:46.613" UserId="4638" />
  <row Id="20216" PostId="16130" Score="1" Text="If the spice mix is going to be stored for some time, I would worry about the nut oils going rancid." CreationDate="2011-07-13T15:13:35.510" UserId="4489" />
  <row Id="20217" PostId="15994" Text="@talon8 I defy you to locate chopsticks in a portugese seafood restaurant!" CreationDate="2011-07-13T18:05:52.740" UserId="4777" />
  <row Id="20218" PostId="15899" Text="This sounds fairly simple and easy! Was the chicken breaded and spicy?  If so, was it a Panko type breading (Yum, Panko!) or maybe just some flour with Thai spices mixed in?" CreationDate="2011-07-13T19:39:30.583" UserId="3861" />
  <row Id="20219" PostId="16139" Score="2" Text="This doesn't actually make sense to me. Supermarkets plan on given vegetables not staying in the store very long. If they're not going to lose much within that period, it's fine to use suboptimal storage conditions in order to gain convenience. For example, their leafy greens are often starting to wilt a bit by the end of the day. Additionally, supermarkets tend to be much more air conditioned than our homes, so even if their conditions are right, setting your AC to 68F/20C and storing things on the counter isn't very practical." CreationDate="2011-07-13T20:38:03.353" UserId="1672" />
  <row Id="20220" PostId="16134" Score="1" Text="@rumtscho: Since the OP did ask for resources, I'd say your comment is pretty much an answer." CreationDate="2011-07-13T20:39:03.197" UserId="1672" />
  <row Id="20221" PostId="16130" Score="1" Text="Some nuts are susceptible (walnuts), but others aren't. I have had almond flour sitting around for months without changing much in taste (it didn't have any to start with, as I said, these were bad/cheap almonds). But when making one's own mix, you can always make small enough portions to only store them for a few weeks. Else the flavor of the spices deteriorates too." CreationDate="2011-07-13T21:49:15.783" UserId="4638" />
  <row Id="20222" PostId="16137" Score="1" Text="I left out flour and cornstarch deliberately. They tend to become unpleasantly clingy when moistened with saliva, and thicken relatively much when used in a soup. Cornmeal (or semolina at 300-500 µm) sound good. A similar gritty problem as with the breadcrumbs, but definitely a viable option." CreationDate="2011-07-13T21:53:11.760" UserId="4638" />
  <row Id="20223" PostId="16130" Score="1" Text="That's the way to do it. Old spices just aren't the same. My in-laws have spices that must be from the '80s. The labels are all yellowed... it's really no surprise that they don't use them very often when they have no flavor." CreationDate="2011-07-13T22:13:42.700" UserId="4489" />
  <row Id="20224" PostId="16106" Score="2" Text="@Anisha Kaul if using a mix is less expensive than doing it from scratch, you can be absolutely sure that they used low quality ingredients. Usually a prefabricated food is more expensive than its ingredients." CreationDate="2011-07-13T22:21:40.910" UserId="4638" />
  <row Id="20225" PostId="16144" Text="I just wanted to follow up on @BaffledCook.  I do agree that pasta water is very flavorful.  And Italian cooks do save it.  &quot;behaves like a thickener, binding the elements and flavoring the pasta with the flavor of itself&quot; is true. I did note that Italian cooks add pasta water to bring the sauce together with the noodle and bind the two (starch sticks with starch).  But all the actual thickening power has already been released into the water to you have thick water.  The only real way it would thinker your sauce is if your pasta water is actually thicker than sauce, it is not enough for gravy." CreationDate="2011-07-13T23:03:38.133" UserId="6755" />
  <row Id="20226" PostId="16129" Score="2" Text="Another option might be to look at different delivery mechanisms -- ie, a shaker for powdered sugar might give a finer coating (depending on the grind), eliminating the need to change the spice mixture." CreationDate="2011-07-13T23:55:17.177" UserId="67" />
  <row Id="20227" PostId="16139" Text="@Jefromi : some of the supermarkets near me also do strange things like these automatic misting things that spray down the vegetables every so often ... and you just hope they don't get some sort of bacteria in the line." CreationDate="2011-07-14T00:14:40.490" UserId="67" />
  <row Id="20228" PostId="16138" Score="1" Text="The issues of what food to store apart from others tends to be related to issues of [ethylene gas](http://cooking.stackexchange.com/questions/4993/how-should-i-organize-my-fruits-for-storage/5005#5005) (emitters, or sensitivity to)." CreationDate="2011-07-14T00:18:21.553" UserId="67" />
  <row Id="20229" PostId="16098" Text="@rumtscho : It sounds like you've read [Women, Fire and Dangerous Things](http://www.amazon.com/Women-Dangerous-Things-George-Lakoff/dp/0226468046).  There's a whole field of study where they try to see how babies (not yet understanding language) react to different things that might be lumped into the same concept in one language but are multiple concepts in another.  (they show 'em something 'til they get bored, then show them another, etc, and see if they consider the new thing to be interesting or not)" CreationDate="2011-07-14T00:27:23.443" UserId="67" />
  <row Id="20230" PostId="16106" Text="@rumtscho That mixture is in the form of a powder. So they must be using powdered milk for it." CreationDate="2011-07-14T01:47:05.510" UserId="6168" />
  <row Id="20231" PostId="16134" Text="Also see http://cooking.stackexchange.com/questions/4993/how-should-i-organize-my-fruits-for-storage/5005#5005" CreationDate="2011-07-14T02:57:15.420" UserId="1887" />
  <row Id="20232" PostId="15767" Text="I know that safest choice has been mentioned, and you said the stores listed (Harris Teeter, and Lowes) don't seem to have them.  I do know that Restaurant Depot seems to carry them as well. I don't know if you are near Charlotte, NC but it might be worth swinging by there.  You just need to fill out an application that you do some sort of food service and membership is free, I think you run a food blog and I think that is enough." CreationDate="2011-07-14T04:41:06.017" UserId="6755" />
  <row Id="20233" PostId="15767" Text="Also you can check out this site [here](http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home).  It might not be the most exact method but might be better than nothing, since you can't buy them.  Couldn't hurt to try it.  The whits should cloudy but still have the basic texture.  The yolk will most likely set up just a tad.  Hold an uncooked egg or two from your batch to compare.  Again probably not 100% but if you are really worried about it, it should be better than the raw." CreationDate="2011-07-14T04:44:41.130" UserId="6755" />
  <row Id="20234" PostId="16152" Score="1" Text="Agree, I wouldn't do this. Teflon coatings are toxic, the recommended advice I've read is to NOT use scratched nonstick pans. Bin them and buy new. In addition the aluminium itself is toxic. You don't want to be scratching into the aluminium. Even non-nonstick aluminium pans have a coating on them that is incredibly hard, to prevent the aluminium from getting into your food." CreationDate="2011-07-14T05:43:45.650" UserId="6615" />
  <row Id="20236" PostId="16134" Text="Thank you, rumtscho. I agree with Jefromi - your comment is probably the best 'answer'." CreationDate="2011-07-14T07:19:12.520" UserId="6754" />
  <row Id="20237" PostId="16138" Text="Thank you for your good answer!" CreationDate="2011-07-14T07:19:52.910" UserId="6754" />
  <row Id="20238" PostId="16139" Text="I disagree as well. From what I know, the lifespan of supermarket fruits and vegetables ranges between one and three days with one day being the most common occurrence. Therefore I guess their vegetable and fruit stock is optimized towards this one day of presenting itself to the customer." CreationDate="2011-07-14T07:20:44.813" UserId="6754" />
  <row Id="20239" PostId="16147" Text="This sounds like a really interesting book. Thank you!" CreationDate="2011-07-14T07:23:20.727" UserId="6754" />
  <row Id="20240" PostId="16135" Text="&quot;English (and German, also other languages) endive and Belgian Dutch (also other languages) chicory &quot; and in Dutch (Netherlands) it's different again from the Flemish. What the Belgians call chicory we call 'whiteleaf' or 'Brussels' leaf' (it was first cultivated near Brussels), while there's another vegetable we call chicory." CreationDate="2011-07-14T08:18:00.597" UserId="5770" />
  <row Id="20241" PostId="13964" Score="1" Text="in the netherlands 1) is called &quot;witlof&quot; (white leaf) or &quot;Brussels lof&quot;. It's eaten either raw in salad, cooked, or sautee'd (sometimes baked over with cheese). 2) in the Netherlands is eaten almost universally cooked, rarely raw (though sometimes mashed raw into cooked potatoes) 3) is used in salads to provide accents in both taste and colour/texture" CreationDate="2011-07-14T08:21:31.437" UserId="5770" />
  <row Id="20242" PostId="16135" Text="@jwenting this is why I wrote &quot;Belgian Dutch&quot; and not generally &quot;Dutch&quot;. But I don't know which other vegetable you mean, could you post a picture of it (in the other answer, so we can keep it in the same place)? Once we have sorted it out, we can update the answer." CreationDate="2011-07-14T09:16:20.360" UserId="4638" />
  <row Id="20243" PostId="16134" Text="It seemed to me that an idea requiring the OP to read 250 pages in a 35 Eur book is too &quot;lazy&quot; to be a good answer. But I see you liked it, so I added it." CreationDate="2011-07-14T09:43:15.110" UserId="4638" />
  <row Id="20244" PostId="16155" Text="Thank you for re-posting your comment as answer!" CreationDate="2011-07-14T12:41:23.410" UserId="6754" />
  <row Id="20245" PostId="16157" Text="It's not the fat (it melts much earlier, and would break down at above 150°C). But you are correct about the collagen, it needs a long time at 68°C and above. A thing neither you not DHayes mentioned: The muscles will indeed dry out, so this method is only suited for certain cuts, rich in collagen. Dried out muscle fibres lubricated by melted collagen feel good in the mouth." CreationDate="2011-07-14T13:16:58.327" UserId="4638" />
  <row Id="20246" PostId="16157" Text="I never noticed the footnote -- thanks!" CreationDate="2011-07-14T13:27:39.660" UserId="5802" />
  <row Id="20247" PostId="16157" Text="Also, why is 325 considered a &quot;low oven&quot; -- it's not that low. When I make ribs in the oven, I cook them at 250 for 4 hours. 250 is definitely low. Why not cook the pork roast at 250 for a longer period of time?" CreationDate="2011-07-14T13:29:15.307" UserId="5802" />
  <row Id="20248" PostId="16063" Text="Between this and @Taste Five's answer, I think the mystery is solved.  Thanks.  =)" CreationDate="2011-07-14T13:56:25.837" UserId="1721" />
  <row Id="20249" PostId="16157" Score="1" Text="@Paul - most ATK meat recipes that aren't for slow roasting cook at more like 450-500." CreationDate="2011-07-14T14:51:42.840" UserId="1816" />
  <row Id="20250" PostId="16148" Text="Tremmors and Rincewind42 are both right, but it does sound strange that an hour or two in a *smoker* would make the bones that soft. Maybe Mabel pre-cooks them, possibly using a pressure cooker?" CreationDate="2011-07-14T15:11:41.810" UserId="3756" />
  <row Id="20251" PostId="16152" Text="Yeah I didn't really wan to get to much into the ins and outs about the non-stick coating since that isn't really what the question is.  Which is why I left it just saying it was a bad idea.  But you are totally right.  And to much aluminum is toxic and aluminium is reactive, which is why most people prefer stainless steel with an aluminum or copper core." CreationDate="2011-07-14T15:13:04.443" UserId="6755" />
  <row Id="20252" PostId="16153" Text="I don't really have any problems cleaning the stainless at the cooking school.  And most our guest chefs prefer cooking on our all-clads over their aluminum pans if they use aluminum.  The choice for aluminum is all about cost and the way pans are treated in a restaurant it would strictly be to expensive.  Stainless steel is a poor conductor but I haven't seen any all stainless steel pans out there anymore.  They all seem to have a core of aluminum/copper.  But if you are shopping for pans and your choice is aluminum or stainless with no core, then yes definitely go aluminum." CreationDate="2011-07-14T15:20:17.597" UserId="6755" />
  <row Id="20253" PostId="16155" Text="I managed to find this at a used book store; it's been around long enough that you could quite possibly find a cheap copy." CreationDate="2011-07-14T15:34:35.323" UserId="1672" />
  <row Id="20254" PostId="16153" Text="It may be something specific to how we handle our stainless pans, or the kind of pans our restaurant bought (crappy Vollrath aluminum-disk bottom), but the aluminum is easier to scrub off when absolutely scorched.  You can literally scrub the surface of the metal off with a vigorous application of steel wool, taking the gunk with it.  The stainless tends to retain a darkened patina that scrubbing won't banish. I agree that clad cookware is of a better quality than aluminum, and it doesn't warp and dent like aluminum.  It also costs an arm and a leg." CreationDate="2011-07-14T15:50:07.773" UserId="6345" />
  <row Id="20255" PostId="16136" Text="This isn't necessarily a screwup, either!" CreationDate="2011-07-14T16:27:46.773" UserId="1672" />
  <row Id="20256" PostId="16126" Text="@rumtscho: With a long enough cooking time, even ~100C will turn them brown!" CreationDate="2011-07-14T16:32:41.737" UserId="1672" />
  <row Id="20257" PostId="16153" Text="Ahh I have used those Vollrath, they do suck.  And yes with the aluminum since it is soft you can scrub then to were you actually are removing the metal. That is a no go with stainless.  So i know what your talking about.  High heat can discolor stainless, but that is what barkeepers friend is for :)" CreationDate="2011-07-14T16:40:14.970" UserId="6755" />
  <row Id="20258" PostId="16153" Text="Yeah, my clad pans at home don't have the problems the ones at work do, and they're just Cusinart Multiclad, not expensive All-Clad.  Barkeeper's Friend is indeed miraculous stuff, especially when combined with polished (not brushed) metal interiors." CreationDate="2011-07-14T16:48:59.423" UserId="6345" />
  <row Id="20259" PostId="16162" Text="+1 yes they were excellent, I am currently simmering a bunch of eggs for a night, 3k mins eggs :D I have last-day-marked eggs and I think dry culinary eggs will be cool...or perhaps I will cut them to pieces and then dry them...investigating." CreationDate="2011-07-14T17:16:32.437" UserId="2954" />
  <row Id="20260" PostId="16126" Text="@Jefromi 100°C is a simmer, so normal for eggs, not low. There was a link ghosting around - probably to Baldwin, I don't remember - which said that a restaurant will usually soft boil an egg at much lower for several hours, then keep it in a second chamber just above 60°C and serve it out of it. I don't think you can decompose the eggwhite at 60°C at all." CreationDate="2011-07-14T17:47:39.217" UserId="4638" />
  <row Id="20261" PostId="16126" Text="@rumtscho: Right, for some reason I was comparing to higher temperature baking." CreationDate="2011-07-14T18:07:39.520" UserId="1672" />
  <row Id="20262" PostId="16130" Text="Thanks, I'll give the breadcrumbs a try until I can get hold of some maltodextrin." CreationDate="2011-07-14T18:33:21.830" UserId="3375" />
  <row Id="20263" PostId="2078" Text="Extra virgin olive oil has a very low smoke point, meaning it's very easy to burn. Burnt oil smells and tastes bad, and may even catch fire under the right conditions." CreationDate="2011-07-14T19:19:38.667" UserId="990" />
  <row Id="20264" PostId="16157" Text="325f is low, by oven roasting standards. Granted, in barbecue, that would be considered the low end of the &quot;high heat&quot; range." CreationDate="2011-07-14T20:43:04.353" UserId="2832" />
  <row Id="20265" PostId="16155" Text="You can consult it with Google Books. A great resource!" CreationDate="2011-07-14T23:11:55.223" UserId="641" />
  <row Id="20266" PostId="16047" Score="1" Text="An iSi whipper will have no trouble with this." CreationDate="2011-07-14T23:51:49.527" UserId="41" />
  <row Id="20267" PostId="16166" Score="1" Text="Vietnamese egg rolls (Chả giò) are traditionally made with rice paper. You might also try filo dough, if you're not wholly into the paper thing. It's not paper, but it's paper-like." CreationDate="2011-07-15T00:16:34.363" UserId="218" />
  <row Id="20268" PostId="16159" Text="That sounds interesting. I'll mill the potatoes very finely to brake down some of the cell walls and then hope that fermentation commences." CreationDate="2011-07-15T00:45:56.857" UserId="6554" />
  <row Id="20269" PostId="16152" Text="I used to have a set of non-nonstick aluminium pans. They had been anodized and have a dark grey colour on them. Srubbing with a steel scouring pad couldn't scratch that coating. Without that I would never use aluminium for cooking." CreationDate="2011-07-15T02:24:09.897" UserId="6615" />
  <row Id="20270" PostId="16163" Text="Not sure what was really wrong with my answer. Not sure if it is considered ok to ask for feedback, so in the future I could avoid the problem and become a better contributer to the comunity.  So thanks in advance if you would care to share why you disliked the answer so much." CreationDate="2011-07-15T03:12:57.233" UserId="6755" />
  <row Id="20271" PostId="16164" Text="Can you share how you came across it?  Just curious cause if it was an asian food application or something else it might help people come up with the best answer for you." CreationDate="2011-07-15T03:18:10.507" UserId="6755" />
  <row Id="20272" PostId="16168" Score="1" Text="possible duplicate of [Is it safe to cook a steak that was left out (raw) for 7 hours?](http://cooking.stackexchange.com/questions/15557/is-it-safe-to-cook-a-steak-that-was-left-out-raw-for-7-hours)" CreationDate="2011-07-15T04:57:12.730" UserId="6345" />
  <row Id="20273" PostId="16152" Text="@Rincewind42: Under standard use, aluminum pans do not pose a health risk.  Aluminum will quickly form a protective oxide layer in air, which protects the metal and prevents food from absorbing aluminum.  Hard anodization merely creates a thicker version of this layer.  Now, I wouldn't leave an acidic food in an aluminum pot long-term, and I wouldn't scrub it with steel wool and then cook in it without washing. However, you don't have anything to fear from &quot;bare&quot; aluminum." CreationDate="2011-07-15T05:11:08.833" UserId="6345" />
  <row Id="20274" PostId="16169" Text="but if they are not left out, how do they thaw?" CreationDate="2011-07-15T06:07:40.220" UserId="4777" />
  <row Id="20276" PostId="16169" Text="I've edited in an explanation." CreationDate="2011-07-15T06:15:54.860" UserId="6345" />
  <row Id="20277" PostId="16169" Text="There's an article by McGee that says meat can also be thawed in warm water. http://www.nytimes.com/2011/06/08/dining/a-hot-water-bath-for-thawing-meats-the-curious-cook.html (Bob's answer is correct, of course)." CreationDate="2011-07-15T06:59:13.827" UserId="641" />
  <row Id="20278" PostId="16169" Text="+1 for good food safety.  Thaw your meat in the fridge, or use fresh cuts instead.  Several hours of room temperature meat of any sort could result in severe illness." CreationDate="2011-07-15T07:36:39.453" UserId="201" />
  <row Id="20279" PostId="16170" Score="1" Text="It is the OP's decision to serve it or not. Serving it *safely* is another matter. Your points are valid considerations, but they change serving it from &quot;reckless&quot; to &quot;risky&quot;, not to &quot;safe&quot;." CreationDate="2011-07-15T09:46:07.627" UserId="4638" />
  <row Id="20280" PostId="16148" Text="@Henrik Söderlund, can you make this an answer rather than a comment?" CreationDate="2011-07-15T11:47:31.737" UserId="4489" />
  <row Id="20281" PostId="14689" Text="Welcome to the site, Sandra. I have closed this question as too localized, as it asks about San Diego only. Please see the [FAQ]for mor details. A general question about where to find or make this style of butter would be fine. The question can be reopened if you edit it or you can just ask a new one." CreationDate="2011-07-15T12:08:27.423" UserId="1259" />
  <row Id="20282" PostId="16159" Text="Let us know how it goes. Good luck!" CreationDate="2011-07-15T12:44:54.270" UserId="6728" />
  <row Id="20283" PostId="16148" Text="Done. My comment is now an answer." CreationDate="2011-07-15T14:53:13.320" UserId="3756" />
  <row Id="20284" PostId="16170" Text="All good points. I would also add: who's going to eat it? A healthy young person is less of an issue than an elderly person, pregnant woman, young child, or otherwise immuno-compromised individual." CreationDate="2011-07-15T15:09:07.600" UserId="197" />
  <row Id="20285" PostId="16169" Text="*BobMcGee* I think different states allow for different times of defrosting. I am looking at some documentation that says the water method is feasible for up to a 2hr defrost time. Anyway, if it isn't a portioned piece of meet, for example a roast. Defrost in the refrigerator.  It will take longer but why risk it." CreationDate="2011-07-15T15:58:28.070" UserId="6755" />
  <row Id="20286" PostId="16169" Text="I said under an hour because I'm assuming that for a roast there's marination and preparation time following thawing, and I'm assuming that runs about an hour or so.  I've edited the post to clarify." CreationDate="2011-07-15T16:22:56.287" UserId="6345" />
  <row Id="20287" PostId="16172" Text="Hi Michael, Welcome to the site! Polls and recipe requests are not considered on topic on this site (See the [FAQ] for some details). However, there is an on topic question here. I've edited your question so that it is more in keeping with the site. Please feel free to edit further if I haven't really gotten at the essence of what you're looking for." CreationDate="2011-07-15T17:45:58.057" UserId="1259" />
  <row Id="20288" PostId="16174" Text="Are you looking for just the unflavored water? i.e. just the plain fermented water." CreationDate="2011-07-15T18:49:44.223" UserId="6755" />
  <row Id="20289" PostId="16174" Text="Yes, just kefir brewed with sugar and water.  Or even better, a formula for what the fermentation does to the sugar, in terms of changes in nutrients." CreationDate="2011-07-15T19:05:05.867" UserId="6345" />
  <row Id="20290" PostId="16172" Score="1" Text="Seems pretty similar to the [Curries from scratch](http://cooking.stackexchange.com/q/9171/41) question." CreationDate="2011-07-15T19:15:10.280" UserId="41" />
  <row Id="20291" PostId="16174" Text="I would be interested in this as well.  As I tried to research it a while ago and found a lot of contradicting information about it. Mainly there was no really study that could conclude the probiotics from kefir did anything to aide in digestion(stating not all probiotics are created equal). All I was able to find at the time was kefir eats the sugar and releases alcohol, lactic acid (might just be when using milk), folic acid, and carbon dioxed." CreationDate="2011-07-15T19:48:41.760" UserId="6755" />
  <row Id="20292" PostId="16174" Text="*BobMcGee* if you already have your water kefir grains grains can you share where you got them." CreationDate="2011-07-15T20:21:03.697" UserId="6755" />
  <row Id="20293" PostId="16170" Text="I think you're missing the point.  This isn't a matter of an extra hour or two, this is **2/3 of a DAY AT ROOM TEMPERATURE**.  With that amount of time, I would expect the meat to start smelling if it wasn't extremely fresh." CreationDate="2011-07-16T04:35:14.453" UserId="6345" />
  <row Id="20294" PostId="16174" Text="@Taste Five: I got them off some woman selling on Craigslist.  Also, the evidence I found suggested that milk kefir was fairly strongly antimutagenic and the probiotics actually useful for digestion... but there was a lack of similar evidence for water kefir/tibicos." CreationDate="2011-07-16T04:44:25.210" UserId="6345" />
  <row Id="20295" PostId="16174" Text="*BobMcGee* Cool, I'll have to check craigslist out.  Thanks.  Been looking for more info but haven't found any." CreationDate="2011-07-16T04:50:41.333" UserId="6755" />
  <row Id="20296" PostId="4394" Text="If you happen across this in the process of looking for tips about how to get a hint of that magic in your own ice cream, David Lebovitz has a pretty good blog post: http://www.davidlebovitz.com/2007/07/tips-for-making-1/" CreationDate="2011-07-16T05:47:06.937" UserId="1672" />
  <row Id="20297" PostId="16188" Score="1" Text="Truffle and truffle oil are vastly different, but &quot;one of the worst ingredients&quot; is definitely laying it on a little thick.  The oil is so potent that it's very easy to go overboard and wreck the balance of the dish (truffled mash potatoes being one of the worst offenders I've had).  Used as a subtle accent though, it can be quite excellent." CreationDate="2011-07-16T05:49:50.380" UserId="6345" />
  <row Id="20298" PostId="16188" Text="I agree. I use the oil, it's all I can really afford. If I had the option though I would probably grab the real truffle every time." CreationDate="2011-07-16T05:56:39.827" UserId="6755" />
  <row Id="20299" PostId="16183" Text="That's a great idea. I wouldn't have thought about it. Thanks!" CreationDate="2011-07-16T09:15:35.877" UserId="5397" />
  <row Id="20300" PostId="16194" Text="As you said, the pastry becomes soggy." CreationDate="2011-07-16T13:36:57.843" UserId="641" />
  <row Id="20301" PostId="16196" Score="2" Text="I +1 but note that if you cook your pastry blind first (without filling) you can then fill immediately with hot filling." CreationDate="2011-07-16T14:38:13.637" UserId="6615" />
  <row Id="20302" PostId="16173" Text="The garam masala is indian for &quot;hot mixed spices.&quot; and is a general blend of spice suitable for indian food. It's generally used as a base mix from which you can adapt. The blend varies depending on the brand you buy. Garam masala usually contains some of the following (not in order):  black &amp; white peppercorns, cloves, malabar leaves, mace blades, black &amp; white cumin seeds, cinnamon, black, brown &amp; green cardamom pods, nutmeg, star anise, and coriander seeds. The largest weight will be on the cumin and coriander." CreationDate="2011-07-16T14:43:52.023" UserId="6615" />
  <row Id="20303" PostId="16191" Text="I don't really buy your assertion that the rest of the peel won't work. It works just fine in that cake, and a big part of the reason for my question is getting all that zest flavor without having to zest a ton of clementines." CreationDate="2011-07-16T14:50:40.593" UserId="1672" />
  <row Id="20304" PostId="16191" Text="Not a problem. If you want to use the whole peel go for it. If it works that's awesome.  I wasn't trying to tell you that you can't use it. Just that I wasn't sure how well it would work out." CreationDate="2011-07-16T15:23:15.037" UserId="6755" />
  <row Id="20305" PostId="16191" Text="Also, people have been doing things like orange creamsicles for a long time, so I imagine there's some way to do an ice cream, even if it's actually swirled ice cream and orange-something." CreationDate="2011-07-16T15:23:20.557" UserId="1672" />
  <row Id="20306" PostId="16198" Text="If at first you don't succeed, try, try again!" CreationDate="2011-07-16T15:44:19.080" UserId="6757" />
  <row Id="20307" PostId="16190" Score="1" Text="*Aside:* many marmalade recipes use the whole fruit. If you are willing to stand over the pot and add the sugar slowly so that you only use as much as it takes to start gelling you get a more intense citrus flavor." CreationDate="2011-07-16T15:46:48.543" UserId="1670" />
  <row Id="20308" PostId="16191" Text="I wasn't try to employ you couldn't do an IDE cream, just that a sherbet might be an easier start." CreationDate="2011-07-16T16:17:00.933" UserId="6755" />
  <row Id="20309" PostId="16190" Text="That would probably be how I would treat the clementine if i were going to add it to an ice cream as well." CreationDate="2011-07-16T16:32:06.257" UserId="6755" />
  <row Id="20310" PostId="16198" Score="1" Text="If at first you don't succeed, lower your standards! Garfield." CreationDate="2011-07-16T17:50:54.003" UserId="641" />
  <row Id="20311" PostId="16190" Text="@dmckee: That's actually possibly helpful - I've found a couple recipes using marmalade as an ingredient." CreationDate="2011-07-16T18:12:32.557" UserId="1672" />
  <row Id="20312" PostId="16179" Text="+1 for xanthum gum, it is an all natural additive. and should do the trick.  And I think *rumtscho* is correct you are going to need something thicker than whipping cream. I would suggest draining the yogurt and making a yogurt cheese (like cream cheese).  If you want it to be really thick you can actually just buy yogurt cheese at specialty stores.  Or else make it yourself and take it as thick as you want." CreationDate="2011-07-16T19:13:09.613" UserId="6755" />
  <row Id="20313" PostId="16047" Text="I think the iSi would add to much air. Maybe because it is thicker than cream, the air would just serve to push the marscapone and egg mixture out. It is an interesting idea I'll have to try it. Perhaps it will add some air and make it better. Who knows, that is the fun of it I guess." CreationDate="2011-07-16T20:19:09.150" UserId="6755" />
  <row Id="20314" PostId="16201" Text="Hydrometers are rather imprecise. They are usable when determining if home-made brandy is closer to 40° or to 50°; in kefir, the total ethanol content is probably less than the margin of error of the device." CreationDate="2011-07-16T21:27:12.160" UserId="4638" />
  <row Id="20315" PostId="16202" Text="Recipe polls are off-topic here as indicated by the [FAQ]. If you're looking for recipes then there are some good resources linked in [What are some good recipe resources?](http://cooking.stackexchange.com/q/2500)" CreationDate="2011-07-16T23:22:55.717" UserId="41" />
  <row Id="20316" PostId="16196" Text="Great, thanks :)" CreationDate="2011-07-17T00:51:53.570" UserId="6772" />
  <row Id="20317" PostId="16201" Text="I should be good enough to come up with a fairly decent specific gravity reading(not specific density as I said before).  Say you were able to measure that you fermentation lower the specific gravity by 50%.  If there was a study done that then turned out a formula for figuring out how much of a certain thing was made based on that you should get a vague idea.  I agree though as far as alcohol it would probaly do no good seeing as most kefir would probably be less than .5% by volume.  so whatever formula did exsist probably wouldn't tell you much." CreationDate="2011-07-17T03:53:42.713" UserId="6755" />
  <row Id="20318" PostId="16208" Text="Where is the water coming in? Through the false bottom or around the latch?" CreationDate="2011-07-17T04:05:59.430" UserId="4489" />
  <row Id="20319" PostId="16213" Text="I think you need to tell us which ingredient you **did** use instead of the ingredient you didn't use." CreationDate="2011-07-17T10:10:07.750" UserId="641" />
  <row Id="20320" PostId="16216" Score="2" Text="Plus one, the money spent on a stone that will last your lifetime, and possibly that of you kids, will be a good investment. In the long term cheaper than sandpapers. I can go one better than BaffedCook, my whetstone belonged to my grandfather and may be older than that. I don't use if in my kitchen, mine is for sharpening my chisels and other garden/hobby tools." CreationDate="2011-07-17T14:02:12.503" UserId="6615" />
  <row Id="20321" PostId="16212" Text="I always use a glass bowl to whip, that way you can see what's happening at the bottom." CreationDate="2011-07-17T14:04:10.960" UserId="6615" />
  <row Id="20322" PostId="6256" Text="+1 for Victorinox Fibrox.  My 8&quot; Victorinox Fibrox chef knife is fantastic, a treat to use, and currently running on more than 8 months without sharpening in a professional kitchen.  It is still so sharp that it draws comment from other cooks." CreationDate="2011-07-17T14:25:22.767" UserId="6345" />
  <row Id="20323" PostId="6252" Text="A lot of this appears to be quoted material but the text itself isn't quoted - can you clarify?" CreationDate="2011-07-17T14:58:57.913" UserId="41" />
  <row Id="20324" PostId="16216" Text="@BaffledCook, @Rincewind42, Thanks. I have a honing steel, which, to my best understanding is not intended for sharpening, but rather for maintaining a straight blade. For sharpening, a stone (or other means) is required. From the brief research I did, many of the cheap stones don't stand their promise and users bash them. Than, atypical stone has only one (two max) grit levels. The method proposed in my question will let you have multiple grit numbers to be as fine as you want. Is there a reason to think it is not good enough? Can you recommend a specific, not too expensive stone?" CreationDate="2011-07-17T15:51:54.910" UserId="6776" />
  <row Id="20325" PostId="16219" Text="Kate, I actually use this method (bottom of a coffee mug) for a long time! It works really great on my chef knife. Just wanted to be more &quot;professional&quot; with the results, as I think it is very coarse and the edge does not get really evenly sharp." CreationDate="2011-07-17T15:56:56.350" UserId="6776" />
  <row Id="20326" PostId="16221" Text="Recipes marshmallows&#xA;Special Occasions&#xA;Soft &amp; Squishy Marshmallows&#xA;Makes about 40 marshmallows&#xA;&#xA;Ingredients&#xA;60 ml ( ¼ cup) Cold Water&#xA;37 ml (2 ½ tbsp) Gelatine&#xA;185 ml ( ¾ cup) Boiling Water&#xA;500 ml (2 cups) Huletts White Sugar&#xA;1 Egg White&#xA;Pinch of Salt&#xA;3 ml ( ½ tsp) Vanilla Essence" CreationDate="2011-07-17T16:02:51.043" UserId="6775" />
  <row Id="20327" PostId="16221" Text="The recipe calls to dust the marshmallows in corn flour, which I did but it did not help." CreationDate="2011-07-17T16:06:02.427" UserId="6775" />
  <row Id="20328" PostId="16220" Text="Great answer and link (it actually directly answers my question). Upon reading, my first reaction was &quot;isn't a mouse pad going to render a convex edge?&quot; - I just bumped into this term when doing my short research - and in your link they explain exactly that. However, they mention that it is netter than a straight edge in terms of sharpness, which is counter-intuitive for me. Can you explain why?" CreationDate="2011-07-17T16:09:12.810" UserId="6776" />
  <row Id="20329" PostId="16220" Text="Convex edges are stronger, and hold their sharpness longer. Think of it this way: with a shallower-angle back bevel, you have a narrower overall edge, which makes it slice more easily, but the less acute primary bevel gives it has a broader angle, so it wears out more slowly, and isn't as susceptible to chipping and folding over.  Take a look at this link for a more extensive discussion, and more info on mousepad sharpening: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" CreationDate="2011-07-17T16:31:47.623" UserId="6345" />
  <row Id="20330" PostId="13410" Text="I couldn't stop laughing!" CreationDate="2011-07-17T16:34:43.753" UserId="6776" />
  <row Id="20331" PostId="6252" Text="@Aaronut, there you are." CreationDate="2011-07-17T17:24:12.400" UserId="641" />
  <row Id="20332" PostId="16212" Text="As long as it's not plastic." CreationDate="2011-07-17T17:27:56.063" UserId="641" />
  <row Id="20333" PostId="16216" Text="@ysap: If you look at my post and links (for tips), you'll see a perfectly acceptable way to use sandpaper in sharpening.  A good set of stones (or sharpening system) is eventually a good investment, but expect to spend $50-150 for that.  Plus, for the higher-polish work (2000+ grit) you'll need either polishing compound, or a waterstone, which wears down and has to be lapped to flatten it out again." CreationDate="2011-07-17T17:29:51.520" UserId="6345" />
  <row Id="20334" PostId="16208" Text="I think it's seeping in through the bottom, but I never actually considered that it might be the latch.  I'm happy to report that this last go-around had the least seepage I've managed to get yet.  But it seems like there should be a zero-seepage method." CreationDate="2011-07-17T17:43:42.390" UserId="6658" />
  <row Id="20335" PostId="16220" Text="The second link is extremely interesting" CreationDate="2011-07-17T17:48:01.140" UserId="641" />
  <row Id="20336" PostId="6252" Text="Global knives: fantastic, award-winning steel and blade, failure of a handle.  Seriously, I've never held a knife that needed a &quot;slippery when wet&quot; warning before, but Globals really do.  It's very much love-hate.  MAC brand knives have similar steel and blade profiles (Japanese-style) but a more comfortable and less-slippery Western-style handle." CreationDate="2011-07-17T18:11:47.537" UserId="6345" />
  <row Id="20337" PostId="844" Text="See also: [What to Look for in a Mandoline](http://cooking.stackexchange.com/questions/15273/what-to-look-for-in-a-mandoline)" CreationDate="2011-07-17T18:49:14.863" UserId="6345" />
  <row Id="20338" PostId="16221" Text="@Yurisa: Please edit your question by clicking the &quot;edit&quot; link under the tags; the recipe you tried is important information which belongs in the question rather than a comment." CreationDate="2011-07-17T20:52:40.990" UserId="41" />
  <row Id="20339" PostId="16221" Text="Separately, @Yurisa, as I pointed out, dusting in anything will not help, you need to dredge, and I would use confectioner's sugar rather than corn starch. Corn starch isn't going to have very good flavour and confectioner's sugar already has corn starch in it." CreationDate="2011-07-17T20:55:22.613" UserId="41" />
  <row Id="20340" PostId="6252" Text="@Bob, We don't have Globals around here. After following your link, I just had to sharpen all of my knifes." CreationDate="2011-07-17T21:22:03.153" UserId="641" />
  <row Id="20341" PostId="16209" Text="Thanks, I tried it cut in strips and sautéed with oil and garlic and it turned out great (although I was impressed on how much it wilted down - a huge bunch of leaves ended up in just a tiny tin after the sautéeing)." CreationDate="2011-07-17T21:58:45.580" UserId="6171" />
  <row Id="20342" PostId="16211" Text="Yes, it indeed wilted down a lot, but it turned out great (what little was left of it)" CreationDate="2011-07-17T21:59:50.447" UserId="6171" />
  <row Id="20343" PostId="16209" Score="1" Text="They also pair very earthily with wild mushrooms and balsamic" CreationDate="2011-07-17T22:35:23.033" UserId="15" />
  <row Id="20344" PostId="6252" Text="@Bob, the online resource has about the same conclusion about Global knives." CreationDate="2011-07-17T22:45:10.820" UserId="641" />
  <row Id="20345" PostId="16224" Score="4" Text="`I'm not sure I want to buy a whole bottle of dark rum just for one recipe.` -- Very small bottles (&quot;airline size&quot;) bottles are available at most full service liquor stores. I have occasionally used these sizes to experiment with for a recipe." CreationDate="2011-07-17T23:18:22.057" UserId="6279" />
  <row Id="20348" PostId="16219" Text="Growing up, my mom always did the dinner plate, but you need stoneware plates that are unglazed at the bottom, or at least just at the edge where you'll be grinding.  And it can discolor where you're grinding against (but underneath, so most people won't be looking there)  Also,  different plates will sharpen differently, depending on the clay used in making them." CreationDate="2011-07-18T03:24:59.173" UserId="67" />
  <row Id="20350" PostId="16208" Text="Until someone makes a springform pan with some silicone or similar to make a good seal, you'll likely never find one that doesn't leak." CreationDate="2011-07-18T03:45:11.360" UserId="67" />
  <row Id="20351" PostId="16228" Text="Why are you both converting to gluten free?  It seems unlikely you both have Coeliac, and gluten is an important part of the texture for many baked products." CreationDate="2011-07-18T04:04:30.483" UserId="6345" />
  <row Id="20352" PostId="16240" Text="Another brilliant answer, as usual! :hattip: I'll follow up soon." CreationDate="2011-07-18T04:05:30.840" UserId="6168" />
  <row Id="20353" PostId="6193" Text="Some of the highest quality knives use stamped Japanese-steel blades. Global and Shun are known for this.  Also, with modern alloys nobody I've seen uses carbon steel anymore; high-carbon stainless can hold an excellent edge, and it resists staining pretty well.  It's just much lower-maintenance than normal stainless or high-carbon steel." CreationDate="2011-07-18T05:02:12.980" UserId="6345" />
  <row Id="20354" PostId="16187" Text="If you have fresh truffles why waste them on oil?" CreationDate="2011-07-18T05:04:52.903" UserId="152" />
  <row Id="20355" PostId="16187" Text="Well, as truffles are pretty pricey and hard to come by.  From one truffle you can make a load of bottles, and give them to your mates." CreationDate="2011-07-18T06:22:08.973" UserId="5751" />
  <row Id="20356" PostId="16226" Text="I suspect the pairing is more of the &quot;one for the food... and one for the cook&quot; variety.  The best kind of pairing!" CreationDate="2011-07-18T06:41:16.560" UserId="6345" />
  <row Id="20357" PostId="3930" Text="Sounds roughly right.  I was going to say a little under a tsp." CreationDate="2011-07-18T07:16:55.743" UserId="6345" />
  <row Id="20359" PostId="7811" Text="This bothers me, especially when sourdough starter is a delicious and logical way to add acidity." CreationDate="2011-07-18T07:45:00.453" UserId="6345" />
  <row Id="20360" PostId="8916" Text="http://en.wikipedia.org/wiki/Boiling-point_elevation#Uses" CreationDate="2011-07-18T09:29:22.053" UserId="6783" />
  <row Id="20361" PostId="16240" Score="2" Text="Depending on what you intend to use the chili powder, I would leave the seeds to remain (but making sure the chilli is completely dry). The seeds give a strong taste, and is useful for some dishes." CreationDate="2011-07-18T09:49:18.807" UserId="6785" />
  <row Id="20362" PostId="16142" Text="Thanks for that.. I will try to see how I can get some real Wasabi.. You're right, it's better that way.." CreationDate="2011-07-18T10:10:36.677" UserId="4283" />
  <row Id="20363" PostId="16228" Text="Well, my brother was recently diagnosed with being gluten intolerant.  So, in the off chance that I have it too, I don't want to wait to being diagnosed to change.  Also, since we have been cutting gluten out, we have been having more energy and don't feel tired.  So, it is a lifestyle change." CreationDate="2011-07-18T10:24:12.407" UserId="6499" />
  <row Id="20364" PostId="16228" Text="And with the baking, I have had so much success with my gluten free recipes.  I have let friends try them, and they have no idea that the food is gluten free.  So, I am starting to think that the gluten really isn't as important as one may think." CreationDate="2011-07-18T10:25:12.703" UserId="6499" />
  <row Id="20365" PostId="16230" Text="Anyway to do it without using the guar gum?  My friend uses it, and I never really liked it.  The recipes that I currently use only call for xanthan gum." CreationDate="2011-07-18T10:28:55.823" UserId="6499" />
  <row Id="20366" PostId="16223" Text="It also helps to be really paranoid. I probably triple up when I bake cheese cake." CreationDate="2011-07-18T10:47:30.337" UserId="4303" />
  <row Id="20367" PostId="8727" Text="Really great work,I would like to join your blog anyway so please continue sharing with us," CreationDate="2011-07-18T09:13:31.893" UserId="6782" />
  <row Id="20368" PostId="16246" Text="I think you nailed down my problem with your indications about the micro foam; I had a tick layer of foam floating at the top. Thanks for this detailed answer!" CreationDate="2011-07-18T12:20:57.770" UserId="1956" />
  <row Id="20369" PostId="16230" Score="1" Text="@Atlas: You don't have to use guar gum, it just improves the result a whole lot. I'm not sure what you mean when you say you don't like it; it's completely undetectable taste-wise in the quantities you'd be using, it just makes the mixture behave more like flour. Feel free not to use it if you're sure there's something wrong with it, but don't up the xanthan to compensate." CreationDate="2011-07-18T16:14:12.870" UserId="41" />
  <row Id="20370" PostId="16226" Text="@BobMcGee: I would prefer a recipe like 'stir-fry everything while drinking 50ml of dark rum'." CreationDate="2011-07-18T16:18:58.173" UserId="4580" />
  <row Id="20371" PostId="16252" Text="Do you mean to simmer down the liquid in the can? I usually buy whole tomatoes (which obviously have liquid in the can) and chop them up, would it be better to use crushed/etc.?" CreationDate="2011-07-18T18:03:30.177" UserId="950" />
  <row Id="20372" PostId="16250" Text="I don't really have time to have it sit in the oven for hours; would using more tomato paste (say, a whole can or more) make it thicken nicely? I suppose that will affect the taste though." CreationDate="2011-07-18T18:06:14.653" UserId="950" />
  <row Id="20373" PostId="16251" Text="I do think this is off-topic for the site, which is supposed to surround cooking; that said, I did provide an answer because I have some insight to share regardless." CreationDate="2011-07-18T18:06:24.747" UserId="4489" />
  <row Id="20374" PostId="16251" Text="The answer depends... are you trying to put food down them, or your neighbor's yapping chihuahua?" CreationDate="2011-07-18T18:30:42.863" UserId="6345" />
  <row Id="20375" PostId="16251" Text="@Ray, questions about Kitchen Equipment are specifically considered on-topic. Check the equipment tag for some detail." CreationDate="2011-07-18T18:54:52.323" UserId="1259" />
  <row Id="20376" PostId="16251" Text="Oops, my mistake" CreationDate="2011-07-18T19:03:37.880" UserId="4489" />
  <row Id="20377" PostId="16255" Text="Can't saw what the difference would be, but popcorn (http://en.wikipedia.org/wiki/Popcorn) is a different plant (subspecies) from sweet corn." CreationDate="2011-07-18T19:07:52.733" UserId="4489" />
  <row Id="20378" PostId="16237" Text="Note that acetone is highly destructive of acrylic, though a lid is unlikely to be made of the stuff as it is too rigid." CreationDate="2011-07-18T20:10:25.983" UserId="1670" />
  <row Id="20379" PostId="16240" Score="1" Text="If you live in very cool climes your house may have low humidity during the winter which will also serve to efficiently dry strung chilies over the course of a month or two." CreationDate="2011-07-18T20:14:10.803" UserId="1670" />
  <row Id="20380" PostId="16240" Text="I actually grind (with a cheap, blade-type coffee grinder) mine on a as-needed basis, though it has the drawback of requiring me to clean the spice grinder regularly." CreationDate="2011-07-18T20:16:00.817" UserId="1670" />
  <row Id="20381" PostId="16258" Text="That makes sense. I definitely want to get a food thermometer. I've heard you can tell how well a steak is done by feeling the firmness of it, but I'm not sure if that would be a great tell or not. I will keep the rotation in mind as well. Thanks!" CreationDate="2011-07-18T20:36:07.903" UserId="6792" />
  <row Id="20382" PostId="16258" Score="1" Text="@slandau - you absolutely can, although I wasn't able to use/intuit that consistently until after I'd used a thermometer to be able to (re)produce a well-grilled steak." CreationDate="2011-07-18T20:43:31.550" UserId="1687" />
  <row Id="20383" PostId="16260" Text="The last few times I've done tri-tip has been with a mix of oven and the grill - the method is absolutely sound." CreationDate="2011-07-18T20:46:40.203" UserId="1687" />
  <row Id="20384" PostId="16258" Text="Good point. Sort of like setting your own even point." CreationDate="2011-07-18T20:48:45.220" UserId="6792" />
  <row Id="20385" PostId="16260" Text="Thanks! Only problem is, I have nothing to determine how hot the grill is :(" CreationDate="2011-07-18T20:50:09.587" UserId="6792" />
  <row Id="20386" PostId="16255" Score="1" Text="Do you mean drying and grinding popped pop corn or grinding raw kernels.  Assuming the former: You could probably effectively create the same thing by grinding corn flakes into a powder." CreationDate="2011-07-18T20:54:27.850" UserId="6563" />
  <row Id="20387" PostId="16261" Text="Thanks man. Gives me a little more confidence without a thermometer." CreationDate="2011-07-18T20:57:16.543" UserId="6792" />
  <row Id="20388" PostId="16260" Text="Then I'd definately go w/ oven/grill combo... And I think w/ that method i'd amend my original post to only stay on the grill 1 min per side... You're just adding flavor and grill marks :)" CreationDate="2011-07-18T21:03:34.827" UserId="6791" />
  <row Id="20389" PostId="16263" Text="Thanks for the advice, particularly with the shout-out to the London Broil. Not a great piece of meat, but cheap :)" CreationDate="2011-07-18T21:04:24.047" UserId="6792" />
  <row Id="20390" PostId="16263" Score="1" Text="I actually really like a London Broil, and not just because of the attractive price point. It has a nice, strongly beefy flavor, and is very lean. Unfortunately, the lack of fat and collagen just limits your cooking options." CreationDate="2011-07-18T21:08:09.943" UserId="2832" />
  <row Id="20391" PostId="16263" Text="Got you. Well I'll give everything a shot. Thanks again!" CreationDate="2011-07-18T21:10:27.277" UserId="6792" />
  <row Id="20392" PostId="16250" Text="It would definitely affect the taste. And there's nothing in tomato paste that would increase the thickness of the sauce (except that tomato paste is thick)--no effect like adding starch or something. If you don't have time to do the oven thing, then do it on the stovetop, but be wary of scorching." CreationDate="2011-07-18T21:32:29.393" UserId="3348" />
  <row Id="20393" PostId="16255" Text="@Tremmors : edited the post to clarify that it is indeed popped popcorn that I'm talking about." CreationDate="2011-07-18T21:39:08.270" UserId="1163" />
  <row Id="20394" PostId="16262" Score="1" Text="#6: Light the chimney with a bit of paper soaked in a few teaspoons of vegetable oil.  That turns it into a mini torch that really helps light the charcoal faster." CreationDate="2011-07-18T23:57:18.530" UserId="6563" />
  <row Id="20395" PostId="16259" Score="2" Text="The U.S. brats you have tried, were they a brand name? If you want quality; try to find a german deli that makes their own.  I think that's the only way US brats are going to compete." CreationDate="2011-07-19T00:02:12.523" UserId="6563" />
  <row Id="20396" PostId="16224" Text="@Cos that's a good suggestion!" CreationDate="2011-07-19T00:03:36.720" UserId="217" />
  <row Id="20397" PostId="16262" Text="This is definitely the most thorough answer I've gotten. On the plus side, I just cooked my steak. Out of these points, I would say the one I didn't perform correctly was #7. I didn't pull the meat off early enough therefore it become medium well instead of medium or medium rare. I had to use lighter fluid because I don't have a chimney, but it worked well for me. Everything else worked well also, thank you!" CreationDate="2011-07-19T00:11:44.233" UserId="6792" />
  <row Id="20398" PostId="16257" Text="If you want a fast cook steak use a gas grill, if you want a slow smoky steak use a charcoal grill, with real charcoal or wood (lid optional). Fast cooking on charcoal is basically a waste of effort, as the smoky flavours and the fun of the fire are wasted in a sub-five minute process. Try a whole chicken or lamb roast in your charcoal BBQ to get the real feel of slow fire cooking. Also try some solid wood instead of just plain charcoal" CreationDate="2011-07-19T00:11:44.247" UserId="3203" />
  <row Id="20399" PostId="16257" Text="Don't worry about the size of your grill. I've been gradually migrating to smaller grills. Currently I use a pair of grills that are each about the size of a mouse mat (6&quot;x12&quot;). The reasons are many: They are easier to light. They take less time and less charcoal to get to temperature. They hold the heat in better. They are cheap." CreationDate="2011-07-19T03:34:33.933" UserId="6615" />
  <row Id="20400" PostId="16271" Text="The end product here will be a smoky pepper, so this is a variation worth trying." CreationDate="2011-07-19T03:44:22.383" UserId="1184" />
  <row Id="20401" PostId="16234" Text="Keeping them dipped in warm water and then cleaning them with lemon peel might help." CreationDate="2011-07-19T03:54:51.777" UserId="6168" />
  <row Id="20402" PostId="16252" Text="This is pretty much what I ended up doing. I carmelized my onions, strained the tomatoes and threw everything solid (garlic, herbs, tomatoes and onion) in the processor. Then I added the tomato liquid after it reduced a bit, added some tomato paste and red wine (the colour was a bit too orange beforehand) and it was perfect! Thanks :)" CreationDate="2011-07-19T06:38:43.217" UserId="950" />
  <row Id="20403" PostId="16273" Text="Truffle oil is also relatively cheap and conveys some of the deep umami flavour of the truffle itself. Beautiful drizzled in homemade mushroom soup." CreationDate="2011-07-19T08:16:41.710" UserId="4194" />
  <row Id="20404" PostId="16246" Text="Yes, the correct texture of the micro foam is THE relevant part!" CreationDate="2011-07-19T10:00:22.940" UserId="6238" />
  <row Id="20405" PostId="16262" Text="@tremmors, yeah, I actually don't use a chimney. I find that a paper towel soaked in oil works great. But I'm not sure how that works with briquettes vs hard wood, and I only use the latter, so I thought I'd leave it with the safer advice." CreationDate="2011-07-19T11:57:03.950" UserId="1259" />
  <row Id="20406" PostId="16262" Text="@slandau, you want to pull the meat off when it's about one doneness less than you want, so pull it at medium rare to end with medium. Switch your fuel when you get a chance. You'll get a better flavor if you quit using lighter fluid." CreationDate="2011-07-19T11:59:12.700" UserId="1259" />
  <row Id="20407" PostId="16262" Text="Sounds good. I'll look into a chimney. I'm assuming I won't need to already covered coal with a chimney?" CreationDate="2011-07-19T13:07:12.377" UserId="6792" />
  <row Id="20408" PostId="16275" Text="I'll give that a try real soon and report back here." CreationDate="2011-07-19T14:13:40.883" UserId="641" />
  <row Id="20409" PostId="16262" Text="@slandau, no, you won't need any lighter fluid at all if you are using a chimney. So you don't get that lighter fluid taste when you cook!" CreationDate="2011-07-19T14:54:37.837" UserId="1259" />
  <row Id="20410" PostId="16262" Text="Sounds good. I will definitely invest in a thermometer and a chimney when I get the chance, and start looking into creating 2 level fires." CreationDate="2011-07-19T14:59:34.933" UserId="6792" />
  <row Id="20411" PostId="16273" Text="When you say raw, are you just referring to black truffles? Although I've never cooked with white truffles, everything I've read says to use them raw as their flavor breaks down with cooking." CreationDate="2011-07-19T15:02:55.883" UserId="1259" />
  <row Id="20412" PostId="16273" Text="Black winter truffles.  Well, and black summer truffles which are like a weaker version.  I can't speak to white truffles." CreationDate="2011-07-19T15:16:04.940" UserId="6345" />
  <row Id="20413" PostId="16275" Score="1" Text="There is also method three to searing meat: propane torch." CreationDate="2011-07-19T15:29:56.677" UserId="160" />
  <row Id="20415" PostId="1295" Text="I am a little apprehensive about calling it &quot;hummus&quot; when in fact it uses peanut butter. The name &quot;hummus&quot; merely means chick-peas. The full name is &quot;hummus be t'hini&quot;, which means &quot;hummum in tahini&quot;." CreationDate="2011-07-19T16:35:52.347" UserId="6800" />
  <row Id="20417" PostId="16264" Text="It's possible the meat is different, too ... either a different breed or feed to them, or a different mix of animals, all of which could affect both texture and flavor." CreationDate="2011-07-19T16:58:23.490" UserId="67" />
  <row Id="20418" PostId="16259" Score="1" Text="Can you describe the texture / flavor differences?  There's a lot of regional variations of wursts, and it's been a few years since I've been to the Wiesbaden / Frankfurt area, and I can't remember specifically how those were compared to others." CreationDate="2011-07-19T17:00:19.620" UserId="67" />
  <row Id="20419" PostId="16236" Text="High oleic canola oil has a pretty high smoke point, somewhere around 475°F/245°C. Grapeseed is actually lower. Wikipedia has a nice table: http://en.wikipedia.org/wiki/Smoke_point" CreationDate="2011-07-19T17:02:46.730" UserId="160" />
  <row Id="20420" PostId="16259" Text="@Joe sorry no -- I was there in second half of 2005, I can't really describe how they tasted -- Just that I enjoyed them very much." CreationDate="2011-07-19T17:37:50.690" UserId="1306" />
  <row Id="20421" PostId="16240" Text="@Nivas: Seeds are a matter of personal taste.  When I ground my own peppers, I left the seeds in too, and have no complaints... but most other people seem to remove them, so I went with the standard approach.  dmckee: It's good to know you can dry peppers indoors. I imagine this would work even better if they were hung near heat/AC vents to ensure good airflow." CreationDate="2011-07-19T17:55:08.900" UserId="6345" />
  <row Id="20422" PostId="16264" Text="@joe this is certainly possible, but whenever I have had American food worse than its European counterpart, it wasn't the ingredients, but the preparation (it usually involved overprocessing and overloading on the simplest flavors). And American meat is usually good quality, tends to be fatter than in Europe, but that's OK for charcuterie. So I'd really point to preparation here." CreationDate="2011-07-19T18:02:36.167" UserId="4638" />
  <row Id="20423" PostId="16279" Score="1" Text="Have you tried to load it less? Mine only makes the plates clean if I load every second slot. When I load every slot, they remain dirty. Also, use powdered detergent, not all-in-one tabs." CreationDate="2011-07-19T18:04:58.037" UserId="4638" />
  <row Id="20424" PostId="12962" Text="I finally got around to trying this. The sugar did not start to caramelize until all of the water was boiled out. What _did_ work, was adding the water _very_ slowly and stirring vigorously." CreationDate="2011-07-19T18:11:13.807" UserId="4442" />
  <row Id="20425" PostId="1291" Score="1" Text="As a Lebanese person I can tell you that no, there is not. Tahini is necessary. Now, you can use some alternatives, but we have to then debate the label &quot;hummus.&quot; While the word &quot;hummus&quot; is commonly used, the real name is &quot;hummus be thini&quot;, of &quot;chick-peas in tahini.&quot; Hummus can refer to another variety we eat for brunch, as well as chick-peas themselves." CreationDate="2011-07-19T18:12:07.540" UserId="6800" />
  <row Id="20426" PostId="16208" Text="I am curious: What do you bake in it? I have never made something which required both a water bath and a springform pan." CreationDate="2011-07-19T18:13:09.283" UserId="4638" />
  <row Id="20427" PostId="16279" Text="Tell us what type of coating.  Is it a dry whitish streaks or spots?  Is it clear but has a texture?" CreationDate="2011-07-19T18:48:54.210" UserId="6563" />
  <row Id="20428" PostId="16264" Text="@rumtscho : I'll agree that overprocessing can be a problem with American food (and additives &amp; fake flavorings), but the 'good quality' meat doesn't always mean 'good flavor' ... American pork has been bred leaner if anything , which doesn't make for good sausage; they have to add fat back in from fattier sections rather than just using one primal.  Veal and lamb tend to be harder to find, and thus more expensive (although maybe not for large processors), and so might've been removed or reduced in meat mixes like you find in sausage." CreationDate="2011-07-19T19:06:03.520" UserId="67" />
  <row Id="20429" PostId="16230" Text="I just didn't like the products that my friend put out when she used guar gum.  When she used xanthan gum her recipes were much tastier.  Hence will not be using guar gum." CreationDate="2011-07-19T19:49:11.967" UserId="6499" />
  <row Id="20430" PostId="16280" Score="1" Text="Found the answer at allrecipes.com" CreationDate="2011-07-19T19:49:28.177" UserId="6499" />
  <row Id="20431" PostId="16249" Text="Just skip out on the tomato paste and white wine. Experiment with the rest. Personally, I like my pizza sauce simple -- crushed tomatoes, some herbs/spices, salt, pepper, and a little olive oil. But different strokes for different folks. After a few rounds, you'll settle on something you like." CreationDate="2011-07-20T01:11:36.837" UserId="2832" />
  <row Id="20432" PostId="16236" Score="1" Text="High oleic canola has a high smoke point but regular refined canola has a low smoke point of just 204°C. The wikipedia table is not comprehensive. It only lists one type of grapeseed oil but three types of canola. Refined Grapeseed smokes at 216°C as listed on wikipedia, but grapeseed** will smoke at 251°C. This page lists some that wikipedia missed out http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" CreationDate="2011-07-20T01:55:35.350" UserId="6615" />
  <row Id="20433" PostId="16258" Text="Agree 100% with using a thermometer. Different types of meat feel different to the touch. A rump steak will never be as tender as a perfect piece of tenderloin and they will not feel the same when you touch them, raw or cooked. If you get your hands on a dry aged, really tender piece of filet mignon it will actually be possible to poke your finger right through the raw steak without much effort. A steak like that, when cooked perfectly, is not going to feel the same as a piece of rump steak from the supermarket cooked to the same temperature. With a thermometer you do not have to guess." CreationDate="2011-07-20T07:56:29.340" UserId="3756" />
  <row Id="20434" PostId="16282" Score="3" Text="Nobody puts chocolate on an ice cream bar. What you get in the supermarket is ice cream coated in &quot;cocoa containing fat glaze&quot;. It is mostly a fat (not cocoa butter) with sugar and additives to make it stiff, glossy and nonmelty. It also has some cocoa for color. No fascinating tempering required, and you get no high quality chocolate product with this glamorous taste we all love. I am afraid you must either include a wrapper with your bars, or experiment with some other confect." CreationDate="2011-07-20T08:45:12.900" UserId="4638" />
  <row Id="20436" PostId="4342" Text="Henry Ford didn't come up with the process for making charcoal; he improved and popularized a preexisting process for making charcoal *briquets*." CreationDate="2011-07-20T12:18:35.120" UserId="5600" />
  <row Id="20437" PostId="16286" Score="1" Text="Are both homogenized, or only one of them? And what about pasteurization temperature? (Homogenized should form a more stable foam. ESL will break down more proteins as compared to classic pasteurization)." CreationDate="2011-07-20T12:25:22.530" UserId="4638" />
  <row Id="20438" PostId="16286" Text="Both are homogenized.  I'll check the pasteurization temperature once I get home today." CreationDate="2011-07-20T12:55:04.370" UserId="5600" />
  <row Id="20439" PostId="16258" Text="What temperature would I look for on the thermometer to determine different types of doneness?" CreationDate="2011-07-20T15:03:17.750" UserId="6792" />
  <row Id="20440" PostId="7337" Text="@Vicky - there's got to be a bit of a story behind that!" CreationDate="2011-07-20T17:30:40.550" UserId="1129" />
  <row Id="20441" PostId="15994" Text="@Doug Always be prepared? http://amzn.to/niaAbF" CreationDate="2011-07-20T17:43:08.657" UserId="231" />
  <row Id="20442" PostId="15777" Text="@rumtscho I don't really understand that comment, I think the content of an object is the inside which is contained by the outside? The content of my body is contained by the skin for example. Or do bakers use the word content somewhat differently to me? The crust is on the outside and contains the crumb on the inside right?" CreationDate="2011-07-20T18:26:40.070" UserId="3341" />
  <row Id="20443" PostId="15777" Text="@flamingpenguin this wasn't entirely serious, sorry if it sounded that way. Maybe it isn't bakers who use the word content in this meaning, but it is the usage I encounter almost always: &quot;content&quot; is what people want to have, everything else is junk. So I understood the sentence to mean &quot;I want crumb, and I get this pesky crust instead&quot;. This is why I left the comment. I don't find the question as a whole bad, in fact I have upvoted it." CreationDate="2011-07-20T19:10:18.160" UserId="4638" />
  <row Id="20444" PostId="15777" Text="@rumtscho OK, I understand. The caramelization of the crust is a somewhat important part of the taste of a ciabatta!" CreationDate="2011-07-20T20:08:36.693" UserId="3341" />
  <row Id="20445" PostId="16220" Text="I've sharpened all my knifes and, boy, is there a difference. Next time, I'll try the pad+sandpaper approach!" CreationDate="2011-07-20T21:58:58.347" UserId="641" />
  <row Id="20446" PostId="16274" Text="The recipe actually says to use sesame oil at the end.  I suspect that the OP may have used raw or even refined sesame oil which has a very different taste.  You definitely wouldn't use toasted sesame oil for cooking, it would burn long before getting sufficiently hot." CreationDate="2011-07-21T01:14:03.457" UserId="41" />
  <row Id="20447" PostId="16295" Text="Your examples fall under trade mark infringement, not patent or copyright law. They are also quite independent from the recipe used." CreationDate="2011-07-21T07:29:23.513" UserId="4638" />
  <row Id="20448" PostId="16299" Text="This is a great link. But our guideline is to summarize the relevant info in the answer, as a precaution against linkrot. Do it, and I'll be very happy to upvote you." CreationDate="2011-07-21T09:54:32.720" UserId="4638" />
  <row Id="20449" PostId="16295" Text="I managed to reverse Trademark and Copyrights in my mind as I was writing this answer. Of course the point was to say that such things were _trademarks_ and *not* patent infringements." CreationDate="2011-07-21T13:28:33.973" UserId="6279" />
  <row Id="20450" PostId="16305" Text="One reason for this is that [1 cup of spinach is about as sweet as 1/4 tsp. of granulated sugar](http://bit.ly/qdiSMh)." CreationDate="2011-07-21T14:22:01.760" UserId="5600" />
  <row Id="20451" PostId="16301" Score="2" Text="+1 for citing good examples and some actual food patents." CreationDate="2011-07-21T14:33:38.577" UserId="6345" />
  <row Id="20452" PostId="16269" Text="Alcohol is actually a solvent for capsaicin (the &quot;piquant&quot; element in peppers) as MSalters mentions in his answer. If anything, it will *reduce* the heat in the same way that fat does.  *Acidity* will bring out the piquance, which is one reason why hot sauces almost always contain vinegar." CreationDate="2011-07-21T14:51:43.310" UserId="41" />
  <row Id="20453" PostId="16295" Text="A *recipe* cannot be trademarked, only a name or logo (i.e. the *mark*)." CreationDate="2011-07-21T14:53:06.367" UserId="41" />
  <row Id="20454" PostId="16304" Text="Sodium does not necessarily mean salt; as far as I know, there's no actual salt in coca-cola. Salt is sometimes added to tonic water (or other carbonated drinks) to mask *bitterness* but this is the first I've heard of it masking *sweetness*; my understanding was that it actually enhanced sweetness.  Would definitely like to see this excerpt when you have a chance..." CreationDate="2011-07-21T15:00:39.310" UserId="41" />
  <row Id="20455" PostId="16304" Text="@Aaronut: I found a study that supports the claim.  I've edited my answer to include it." CreationDate="2011-07-21T15:36:03.537" UserId="5600" />
  <row Id="20456" PostId="16304" Text="There are also a number of well-known sweetness suppressors that take the form of sodium (*e.g.*, propanoic acid/Na-PMP).  Coca-Cola's sodium comes primarily from sodium citrate, [which is known to have a direct effect on the gustatory perception of sweetness](http://jap.physiology.org/content/20/6/1341.short)." CreationDate="2011-07-21T16:00:40.973" UserId="5600" />
  <row Id="20457" PostId="16304" Text="Ah, that makes sense. Personally, I'd remove the comment about coca cola as it's actually the opposite that's true (sweetness masks salt [and other flavours], not the other way around), but the general advice seems to be sound." CreationDate="2011-07-21T16:15:59.867" UserId="41" />
  <row Id="20459" PostId="16308" Score="1" Text="You can get 'food grade' CO2 cartridges for soda fountains.  It's likely the cheapest propellant you can get, but they use nitrous in whipped cream as carbon dioxide leave a touch of a bitter flavor." CreationDate="2011-07-21T18:29:34.250" UserId="67" />
  <row Id="20460" PostId="16310" Score="1" Text="This is essentially duplicating several other questions into a vague poll. [How can I safely improve my cutting technique?](http://cooking.stackexchange.com/q/1137/41); [Ways to learn to season food correctly?](http://cooking.stackexchange.com/q/3302/41); [Resources for a beginner learning to cook](http://cooking.stackexchange.com/q/2799/41); [What's a good resource for knowing what spices are, and what to use them on?](http://cooking.stackexchange.com/q/32) etc.  Check the [basics] and [learning] tags. The clear writing is appreciated but please search for existing topics first." CreationDate="2011-07-21T18:34:00.540" UserId="41" />
  <row Id="20462" PostId="16320" Score="3" Text="It's definitely a low-cost option! You can buy 5 lbs each of carrots and onions and a stalk of celery for a little over $5; pick up some chicken bones for next to nothing (~$0.25/lb) and make 40 quarts of stock overnight, all for the same total price as one inexpensive bird. Now obviously bouillon cubes are cheaper but they also make pretty weak soups." CreationDate="2011-07-21T19:04:07.130" UserId="41" />
  <row Id="20464" PostId="16285" Text="I live just barely in Baltimore, would hard water be much of an issue there?" CreationDate="2011-07-21T19:55:39.683" UserId="4086" />
  <row Id="20466" PostId="16320" Text="@Aaronut My calculation is quite different. Using the recipe from here: http://www.stellaculinary.com/recipes/chicken-stock-basic-recipe, but without herbs (expensive when fresh) I get per liter of stock: 0.17€ veggies, 0.48€ bones, 1.38€ electricity for simmering, so 2€/l. This doesn't even contain the electricity for storing it in the freezer (and if somebody really makes 40 quarts at once, they need a freezer upgrade). You can make 2-3 liters of soup with water and 2€ worth of chicken legs, and it will be nutritionally superior. Stock has good taste, but is not cheap." CreationDate="2011-07-21T20:35:57.913" UserId="4638" />
  <row Id="20467" PostId="16320" Text="Aaronut: rumtscho: according to [wikipedia](http://en.wikipedia.org/wiki/Gelatin), Gelatin is mostly protein (amino acids that human can produce so nutritionally is there actually much advantage to just simmer the bones? Like the simmering electricity may cost more than the protein? I will surely use the bones with meat but I am uncertain whether just bones are good to the body let alone to the budget? Is the gelatin just taste or is it worth to buy bones for just gelatin? Like bones and vinegar will add flavour and some calcium but is it worth it? Some tricks to use bones efficiently?" CreationDate="2011-07-21T20:45:23.370" UserId="2954" />
  <row Id="20468" PostId="16320" Score="2" Text="I don't understand - you claim that you can use chicken legs instead, but all of the other costs still apply (the meat on a chicken leg doesn't add any of the same flavour as mirepoix or herbs, you still need electricity, etc.) Otherwise it's not soup, it's just boiled chicken. Your electricity calculation also seems to be way, way off; a stove might use 150 W at the lowest heat, which at 10 cents per kWh might cost you 18 cents for 12 hours of simmering." CreationDate="2011-07-21T21:01:27.713" UserId="41" />
  <row Id="20469" PostId="16236" Text="That's definitely one of the problems with sourcing smoke points from the Internet, there are so many answers. Would be nice to have some good, authoritative sources." CreationDate="2011-07-21T21:01:48.883" UserId="160" />
  <row Id="20470" PostId="16320" Score="1" Text="@hhh 1. Gelatin is low quality protein (almost no essential amino acids). 2. 20 g gelatin would be enough to make a liter of stock stiff as jello. As it doesn't, there must be much less than 20 g of protein in a liter of stock. On the other hand, you can get 750 g worth of chicken for 2€ here, so this is maybe 90 g protein from chicken meat alone, plus the gelatin contained in the bones. I'd say buy the whole chicken and put pieces of it (with bones) in the veggie soup, this has a better protein/price ratio than veggies cooked in stock. Or go cheap with cubes (mediocre taste, no protein)." CreationDate="2011-07-21T21:03:03.173" UserId="4638" />
  <row Id="20471" PostId="16320" Text="rumtscho: I just bought chicken legs for 2EUR / kg for sale (usually not that cheap). If I can remember right, the whole chicken price per kg was much higher. Is the whole chicken really worth it? I always just look into price per kg and choose by that but I may be missing something." CreationDate="2011-07-21T21:08:18.057" UserId="2954" />
  <row Id="20472" PostId="16320" Text="@Aaronut I assume that you either 1) mix veggies, water, and chicken legs, and cook. Or 2) make stock; mix veggies, chicken stock, and cook. I didn't include the price for the actual soup cooking, because it is the same in both cases. The 2€/l are the price of stock as ingredient. And the veggies and meat in the actual soup phase give off enough of a taste for a decent soup when combined with meat - not as strong as a soup made with stock, but much cheaper and nutritionally the same." CreationDate="2011-07-21T21:08:58.350" UserId="4638" />
  <row Id="20473" PostId="16320" Text="@hhh: The electricity costs next to nothing unless your utility charges an absurdly high rate. The gelatin adds mouth-feel, not taste - it's what makes a soup &quot;rich&quot; or &quot;hearty&quot;. As for nutrition, bones and especially bone marrow is highly nutritious, including calcium, although it's hard to say how much of that is extracted from the bone into the stock." CreationDate="2011-07-21T21:10:22.933" UserId="41" />
  <row Id="20474" PostId="16320" Score="3" Text="Stock does not cost 2€/L to make.  Maybe around 0.5€/L." CreationDate="2011-07-21T21:12:59.857" UserId="41" />
  <row Id="20475" PostId="16320" Text="@hhh The legs are good for both soup and stock and need less work. Last time I looked, they were more expensive than whole chicken, but maybe this is a regional difference. I've had whole chicken for €2.30/kg, but maybe that was on sale. You can use either for soups, so go with the cheaper." CreationDate="2011-07-21T21:13:16.820" UserId="4638" />
  <row Id="20476" PostId="16310" Text="Makes sense. I should have done more searching. Sorry :(" CreationDate="2011-07-21T21:22:45.490" UserId="6792" />
  <row Id="20477" PostId="16312" Text="Thanks for this, this is awesome!" CreationDate="2011-07-21T21:22:53.837" UserId="6792" />
  <row Id="20478" PostId="16285" Text="@Zombies: Your local water utility can probably tell you how hard your water is (assuming you're on public water, of course). They probably already do in the annual water quality report they send." CreationDate="2011-07-21T21:22:57.947" UserId="160" />
  <row Id="20479" PostId="16315" Text="I'll check that out :)" CreationDate="2011-07-21T21:23:06.240" UserId="6792" />
  <row Id="20480" PostId="16313" Text="Already watched one of his videos, they are awesome!" CreationDate="2011-07-21T21:23:16.240" UserId="6792" />
  <row Id="20481" PostId="16320" Text="@Aaronut my resistive stove uses 1 kW per liter per hour to keep water at simmering, measured with a kill-a-watt (the next lower setting keeps the water at 80°C). The price for electricity here is 23 cents per kilowatt (normal electricity, not eco). So 1.38€ for 6 hours, and if hhh pays for chicken in Eur, then his electricity price is closer to mine than to yours. Plus, the price of bones and mirepoix alone is more than 0.5 Eur/l (which is still more than what I would have paid for good taste/mouthfeel in my college days)." CreationDate="2011-07-21T21:23:55.583" UserId="4638" />
  <row Id="20482" PostId="16320" Text="Aaronut: if I miss vinegar, is there some vegetable strong in acid? I have here tomatoes and cauliflowers. I have used the bitter parts (usually thrown away) of cauliflowers in the soup with bones. I hope it will provide some calcium." CreationDate="2011-07-21T21:24:07.893" UserId="2954" />
  <row Id="20483" PostId="16279" Text="@rumtscho: I'd say that means your dishwasher is broken, or your detergent doesn't work. Loading every slot *should* work. And it does for me (and I don't have an expensive dishwasher or anything, and I load it full of quite dirty dishes)." CreationDate="2011-07-21T21:28:38.660" UserId="160" />
  <row Id="20485" PostId="16320" Text="@hhh: Tomatoes are acidic but probably not acidic enough. If you go to the study linked by Wikipedia, they mention perchloric acid; this is like stomach acid, it's basically *digesting* the food as opposed to just *cooking* it. Now you might see decent results with a higher pH but pH is a logarithmic scale so I suspect you'll see rapidly diminishing returns above the level of white vinegar or concentrated lemon juice." CreationDate="2011-07-21T21:32:49.793" UserId="41" />
  <row Id="20486" PostId="16327" Text="Hi hhh. Your question needs some work to be suitable here. It's a bit confusing what you're actually asking, unless it's the question, &quot;What can I buy that's cheap?&quot; If that's what you're getting at, I'm afraid that's overly broad, as well as a poorly defined shopping question." CreationDate="2011-07-21T21:32:56.610" UserId="60" />
  <row Id="20487" PostId="16320" Score="3" Text="@rumtscho: That is an insanely inefficient stove, then; you'd probably save a lot of money every year by replacing it with a new one. Between 1 and 1.5 kW is what a typical stove would use at *high*. If making small quantities, you could also use a crock pot, which can easily run for 8 hours and use less than 1 kWh of electricity." CreationDate="2011-07-21T21:40:31.037" UserId="41" />
  <row Id="20489" PostId="16323" Text="I totally agree with you and this was already on the list." CreationDate="2011-07-21T21:42:09.320" UserId="641" />
  <row Id="20490" PostId="16208" Text="@rumtscho: Baking in a water bath is a pretty standard way to make cheesecake. If you can access Cook's Illustrated, here is an example: http://www.cooksillustrated.com/recipes/detail.asp?docid=6303" CreationDate="2011-07-21T21:52:17.387" UserId="160" />
  <row Id="20491" PostId="16320" Text="@Aaronut I bought a portable induction stove which needs 500W/h for simmering and I am much happier with it, just haven't ripped the old one out. But &quot;small quantities&quot; is a good point, because my biggest pot is 2.5 l, so I am probably losing much more heat than with a big pot (say 8 l). I guess hhh should find out for himself, because I have no idea how much gas he needs for simmering (or even how to measure it)." CreationDate="2011-07-21T22:01:42.103" UserId="4638" />
  <row Id="20492" PostId="16249" Text="There is no reason pizza sauce needs to be puréed. Unless you're going for a really thing layer, I suppose." CreationDate="2011-07-21T22:03:01.287" UserId="160" />
  <row Id="20493" PostId="16208" Text="@derobert No, I can't access the magazine. Is this some egg-based cheesecake? Because I bake mine without water, and have never had trouble. But my recipes don't include temperature-sensitive ingredients like custard." CreationDate="2011-07-21T22:05:48.917" UserId="4638" />
  <row Id="20494" PostId="16208" Text="@rumtscho: Yes, its a custard. Filling is 1⅓ c. sugar, 1 can pumpkin w/ water removed, 1½lb cream cheese, 1 cup heavy cream, 5 large eggs, etc." CreationDate="2011-07-21T22:09:58.083" UserId="160" />
  <row Id="20495" PostId="16327" Text="hobodave: it is a question about nutritional profile, not about what is cheap. It is linked to food and health but I have no idea of better place as this." CreationDate="2011-07-21T22:18:30.673" UserId="2954" />
  <row Id="20496" PostId="16321" Score="1" Text="Note that there was a discussion going on in a [related question](http://cooking.stackexchange.com/questions/16316/how-to-use-bones-in-soups/16320#16320) about the potential cost of electricity usage. I calculated the cost here (Ontario) to be pennies for a 10-hour simmer, but for any readers who have an inefficient stove or very high electricity rates, I'd encourage you to do the math and work out the true cost. For an 8 Qt/7.5 L pot, plan on using 5 lbs bones and 1 lb mirepoix, and simmering for at least 8 hours. For smaller quantities, use a crock pot for higher energy efficiency." CreationDate="2011-07-21T23:23:46.990" UserId="41" />
  <row Id="20497" PostId="16321" Score="1" Text="Chicken feet are more than just bones. They're full of connective tissue that &quot;melts&quot; down to gelatin, producing a rich and flavorful stock." CreationDate="2011-07-21T23:33:43.353" UserId="4489" />
  <row Id="20498" PostId="16321" Score="1" Text="@Ray: That's collagen. It's in all bones, although chicken feet are particularly high in it." CreationDate="2011-07-21T23:44:29.967" UserId="41" />
  <row Id="20499" PostId="16285" Text="As Baltimore is a port city, Rikon may be on to something. I too used a local Culligan distributor and was very happy with service provided. Their equipment may offer you the relief, but you can buy a **LOT** of Jet Dry for the price of a Water Softener. So you may want to try the Jet Dry first..." CreationDate="2011-07-22T00:24:19.743" UserId="6279" />
  <row Id="20500" PostId="16208" Text="@rumtscho: what kind of a cheesecake doesn't contain eggs?" CreationDate="2011-07-22T01:22:52.057" UserId="2569" />
  <row Id="20501" PostId="16328" Score="2" Text="The broiler is probably a good way to go for peppers; turn them a few times and you can easily get most of the skin charred and the flesh cooked nicely. For corn, unless you want it cooked very little inside, you'll probably want to roast at a high temperature for a while rather than broiling." CreationDate="2011-07-22T02:40:29.580" UserId="1672" />
  <row Id="20502" PostId="16331" Score="1" Text="I always buy my rice at a local Asian grocery, so I know this is not the problem. Do people really buy bulk specialty rice from normal grocery stores?  It's like 2x or 3x the price for poor quality." CreationDate="2011-07-22T04:24:41.507" UserId="6345" />
  <row Id="20503" PostId="16311" Text="This is more or less what I started out doing (basically the same recipe I use for basmati, minus the frying, and it is truly delicious... with basmati.  It doesn't seem to work as well for jasmine rice, which is what prompted the question." CreationDate="2011-07-22T04:26:34.580" UserId="6345" />
  <row Id="20504" PostId="16320" Score="3" Text="@rumtscho: Yes, your stove is grossly inefficient precisely because you're using a small pot.  Once the pot is at temperature, heat loss is proportional to the area of the pot, while stock produced is proportional to the volume. As an equation:  E ~ V ^ (2/3)  (I use the ~ for approximation here).  Thus, quadrupling to 10L batch requires 2.52x as much power to hold a simmer.  You are saving roughly 40% on the energy per liter.  Going up to a giant stockpot, you can imagine the energy savings.  There's an efficiency reason restaurants use GIANT stockpots; I think ours is ~80L." CreationDate="2011-07-22T05:32:15.143" UserId="6345" />
  <row Id="20505" PostId="16333" Text="Eric Hu: what kind of Axe is enough for processing bones?" CreationDate="2011-07-22T09:30:25.533" UserId="2954" />
  <row Id="20507" PostId="16236" Text="Probably best to ask the manufacturer for whatever brands are available in your area to get a true number. Though smoke points are only an issue for high temperature frying. For lower temperature cooking go with flavour preference." CreationDate="2011-07-22T11:25:11.187" UserId="6615" />
  <row Id="20508" PostId="16338" Text="In some places, however, even that &quot;asian style condiment mix&quot; will taste very salty." CreationDate="2011-07-22T13:33:19.300" UserId="2699" />
  <row Id="20509" PostId="16340" Text="oic, I've been worried and I thought it will be rotten if I keep it out of the fridge. I'll try to remember the smell of a delicious one when I eat it next time so that I know how to pick a good one. Sorry for my super duper basic question :) Thanks for your answer, I appreciate it." CreationDate="2011-07-22T13:35:56.727" UserId="6315" />
  <row Id="20510" PostId="353" Text="Using sauce to make a sauce.. Novel idea." CreationDate="2011-07-22T13:37:35.947" UserId="2699" />
  <row Id="20511" PostId="16304" Text="Thanks for the detailed answer. I added some lemon juice and it worked a treat." CreationDate="2011-07-22T13:38:15.713" UserId="2167" />
  <row Id="20512" PostId="16224" Text="I ended up getting a small bottle of &quot;gold&quot; Puerto Rican rum. When I re-checked the recipe, it actually called for dark *Jamaican* rum, which I imagine is different than what I bought. Either way, the dish turned out OK, but I need other elements of the recipe before I worry about spending upwards of $30 on a bottle of dark Jamaican rum to make it perfect." CreationDate="2011-07-22T13:39:39.360" UserId="217" />
  <row Id="20513" PostId="16343" Text="+1, I wish I can upvote these useful answers both. OK, I'll remember that, not too firm nor too soft, but more firm is usually better. I'll train my sense to get used to it. Thanks, Neil!" CreationDate="2011-07-22T14:46:21.580" UserId="6315" />
  <row Id="20514" PostId="16340" Text="Please accept talon8's answer, if this website lets you - it's *much* better." CreationDate="2011-07-22T14:52:29.077" UserId="2699" />
  <row Id="20515" PostId="16343" Text="Technically you can give them both upvotes. If you think there is useful information in both answers you can give it a vote up. You can only flag one answer as THE accepted answer though." CreationDate="2011-07-22T14:59:13.317" UserId="231" />
  <row Id="20516" PostId="16340" Text="@Arafangion: Thanks!" CreationDate="2011-07-22T14:59:56.327" UserId="231" />
  <row Id="20517" PostId="16345" Text="Awesome, thanks for the well-written answer. I'm studying both links right now." CreationDate="2011-07-22T15:06:15.823" UserId="6315" />
  <row Id="20518" PostId="16340" Text="@Arafangion, whop, I read this comment after I accepted talon8's answer." CreationDate="2011-07-22T15:08:32.747" UserId="6315" />
  <row Id="20519" PostId="16343" Text="@talon8, the yellow box said &quot;Vote Up requires 15 reputation&quot; to me after I upvoted all useful answers here. I can only &quot;accept&quot; so far." CreationDate="2011-07-22T15:12:35.553" UserId="6315" />
  <row Id="20520" PostId="16343" Text="@Arie: Ahh right, my mistake." CreationDate="2011-07-22T15:54:55.250" UserId="231" />
  <row Id="20521" PostId="16345" Text="+1 for smell. For almost any fruit and vegetable, if it doesn't smell good, it doesn't taste good either." CreationDate="2011-07-22T15:59:08.650" UserId="4638" />
  <row Id="20522" PostId="16333" Text="@hhh an axe is a bit overkill.  For chicken bones, you can use a [cleaver](http://en.wikipedia.org/wiki/Cleaver_%28knife%29) and hit it into the bone(s) from about a foot away.  For pork, beef, and other large animal bones, the marrow is already exposed most of the time.  If you want it cut down further, you should probably doing it with a machine (a meat slicer).  These are expensive, so it's easier to have it done at a deli.  By the way, most American supermarket delis will sell bones for very cheap (several lbs for under a dollar).  Just go up to the counter and ask." CreationDate="2011-07-22T18:04:32.877" UserId="6818" />
  <row Id="20523" PostId="16333" Score="1" Text="@Eric Hu I forgot to mention roasted bones. I agree that they are very good for stock too. hhh had mentioned in another question that he just cooked pieces of chicken in water for two hours. This is why I said that they are not usable, after they have been cooked once, because their content has already been cooked out of them. Raw and roasted are both good for use, just as you say." CreationDate="2011-07-22T18:49:39.113" UserId="4638" />
  <row Id="20524" PostId="16342" Text="Loaf or muffin pans might also work to give it some shape as it cooks; I have a high hydration ham &amp; cheese no-knead dough recipe that just needs *something* for support  so it doesn't run all over the place." CreationDate="2011-07-22T19:47:00.747" UserId="67" />
  <row Id="20525" PostId="16333" Text="ah, my mistake, I'll pull that part out of my post" CreationDate="2011-07-22T19:51:43.240" UserId="6818" />
  <row Id="20526" PostId="16346" Text="Wait, a sourdough flavor is a bad thing? :-P" CreationDate="2011-07-22T22:11:42.850" UserId="160" />
  <row Id="20527" PostId="16328" Text="I frequently get a nice char on loose corn kernels on the stove top starting with raw or frozen kernels and a bit of olive oil. Add some green onions or garlic at the end." CreationDate="2011-07-22T22:13:14.510" UserId="6023" />
  <row Id="20528" PostId="16347" Text="What kind of grill? Stainless Steel? You may be able to clean it off with CLR. Rinse it well when you're done." CreationDate="2011-07-23T04:38:49.437" UserId="231" />
  <row Id="20529" PostId="16347" Text="Weber, seems like they are stainless steel.  Thanks for the CLR tip, might give it a try." CreationDate="2011-07-23T11:17:37.657" UserId="1504" />
  <row Id="20530" PostId="16349" Text="Thanks, it hasn't come into contact with any soil, and it's been under a cover the whole time." CreationDate="2011-07-23T11:17:58.543" UserId="1504" />
  <row Id="20531" PostId="16349" Score="1" Text="Your grill will also presumably get hot enough to kill any bacteria before adding the meat" CreationDate="2011-07-23T11:18:09.713" UserId="4489" />
  <row Id="20532" PostId="16349" Score="1" Text="@Ray: Most bacteria, including C.tetani, produce toxins and/or spores that are resistant to cooking temperatures, so if the grill was really hosting bacteria for an extended period of time, pre-heating the grill might not help. That situation is incredibly unlikely though, because most bacteria wouldn't survive that long on a grill in the first place (most of the &quot;C&quot; bacteria are obligate anaerobes and can't grow spores in open air.)" CreationDate="2011-07-23T16:18:41.580" UserId="41" />
  <row Id="20533" PostId="16327" Text="@hhh: my advice is to maybe buy less but better quality. You'll also start enjoying eating much more. As for specific health issues you should really refer to a physician or a nutritionist, diagnosis over internet generally is a no-good." CreationDate="2011-07-23T21:16:35.663" UserId="6531" />
  <row Id="20534" PostId="16348" Text="From what I understand (perhaps I am misinformed), that procedure will produce a &quot;dry macrofoam.&quot;  I am trying to produce a &quot;[wet microfoam](http://en.wikipedia.org/wiki/Microfoam).&quot;" CreationDate="2011-07-23T22:14:49.583" UserId="5600" />
  <row Id="20535" PostId="9076" Text="Thanks for this suggestion. I have had great success with using semolina flour, I actually quite like the change in texture it adds to the base of the pizza. Although it does tend to burn on the the stone a bit. I have started to mix a small amount into the flour when making my dough too." CreationDate="2011-07-24T02:19:11.207" UserId="3341" />
  <row Id="20536" PostId="9052" Text="Thanks for this very helpful answer. I didn't really like the flavour/texture that the cornmeal added, but for me the slightly toasted Semolina actually improves the flavour and texture of the bottom of the pizza. Shaking the pizza to make sure it is not stuck, and adding more Semolina if it is seems to be the key step. And then transferring it quite quickly before it can get stuck again. After a bit of practise I am able to reliably transfer very thin based pizzas off the back of my tray now using this technique." CreationDate="2011-07-24T02:28:09.820" UserId="3341" />
  <row Id="20537" PostId="16359" Score="2" Text="your link is indeed an interesting commentary on making ice cream. However, there is no part of the posting that provides help for OP in the integrating of fruit to the ice cream. `And every variable you might then add- fruit, chocolate, alcohol- will require adjustments across the board. ` is the only comment on the subject." CreationDate="2011-07-24T03:38:31.007" UserId="6279" />
  <row Id="20538" PostId="16349" Text="Definitely hear you about the toxins, but everything should be denatured by grilling temperatures. The number commonly repeated for Botulinum toxin, for example, is that it is denatured around 140 F. I can't speak to the tetanus toxin." CreationDate="2011-07-24T04:00:31.720" UserId="4489" />
  <row Id="20539" PostId="16293" Text="Sachertorte comes to mind..." CreationDate="2011-07-24T06:45:19.640" UserId="6531" />
  <row Id="20540" PostId="4693" Text="And the seedless watermelons are *bland*. :(" CreationDate="2011-07-24T07:18:33.393" UserId="2699" />
  <row Id="20541" PostId="16354" Score="1" Text="I didn't understand what you want to achieve. Do you want to end up with smooth vanila ice cream with pieces of frozen strawberry dispersed in it, or puree the strawberries and mix everything to get strawberry flavored ice cream?" CreationDate="2011-07-24T08:14:43.793" UserId="4638" />
  <row Id="20543" PostId="16358" Text="I voted to close this. While the other question is broader, belisarius' answer explains that flaked almonds can't be produced at home, which answers this question as well." CreationDate="2011-07-24T08:27:07.360" UserId="4638" />
  <row Id="20544" PostId="16361" Text="If that's true, how are the techniques different? I cannot identify a clear difference between the two." CreationDate="2011-07-24T09:19:20.857" UserId="5714" />
  <row Id="20545" PostId="16361" Score="3" Text="Also, searing does not have to be done in a pan. It can also be done on the grill, in a griddle pan or even over an open flame. To sear something just means to brown/caramelize its surface. Since a pan is the most convenient method, most searing is done in a pan." CreationDate="2011-07-24T10:11:59.690" UserId="3756" />
  <row Id="20546" PostId="16358" Text="@rumtscho, I did look at that question, but it doesn't mention flaked almonds as far as I can see. It talks about &quot;sliced or slivered almonds&quot; as far as I can see. Are these the same thing?" CreationDate="2011-07-24T10:54:32.937" UserId="3341" />
  <row Id="20547" PostId="16361" Text="@ashes: they're not. Simply you don't say *I pan-fried the roast*, but rather *I seared the roast before putting it in the oven*." CreationDate="2011-07-24T10:56:22.773" UserId="6531" />
  <row Id="20548" PostId="16358" Score="1" Text="First, I think that &quot;flaked&quot; and &quot;sliced&quot; are the same thing: http://2.bp.blogspot.com/_xPzWIS3tjaw/S6jMwJCwi7I/AAAAAAAAEgk/mYc4U3AeA1g/s1600/S%C3%BC%C3%9Fkartoffel-Mandel-Kuchen+1.JPG. Second, all the answers point out that while you can get chopped almonds at home, any shape more specific than a chunk needs special machines. But if I misunderstood your question, feel free to post a picture of the shape you want, this improves your chance of a good answer." CreationDate="2011-07-24T11:53:44.790" UserId="4638" />
  <row Id="20549" PostId="16361" Score="3" Text="@ashes, the &quot;clear difference&quot; is time and motive. Because searing is &quot;incomplete&quot; it is merely a &quot;surface treatment&quot;. Whether done in a pan or on grill. Searing is done 'quickly' and only affects the surface. (thanks to Henrik &amp; nico for adding clarity to my answer)" CreationDate="2011-07-24T12:00:05.353" UserId="6279" />
  <row Id="20550" PostId="16352" Text="I'm guessing that aluminum foil would have a very different &quot;heating profile&quot; (I'm not sure that's a real term) than parchment paper and probably wouldn't make a good substitute." CreationDate="2011-07-24T13:47:11.037" UserId="194" />
  <row Id="20552" PostId="16228" Text="This was so helpul! I have been looking for a xanthan gum conversion!" CreationDate="2011-07-24T01:41:25.137" UserId="6499" />
  <row Id="20553" PostId="16359" Score="2" Text="Make your ice-cream between 7 and 12% fat. Dry matter should be 37-42%. The rest is liquid. If you do the work to calculate how much liquid and dry matter is in the fruit, you can get the good texture the questioner was looking for. These details, found in the article, address the question explicitly." CreationDate="2011-07-24T13:55:42.567" UserId="4442" />
  <row Id="20554" PostId="16363" Score="4" Text="Oil does not like water. That is universally true. Hot oil *really* doesn't like water - consider the temperature and the boiling point." CreationDate="2011-07-24T14:17:02.537" UserId="41" />
  <row Id="20555" PostId="16367" Text="Chopper bowl? You are probably thinking of a blender. I mean a mixer (for whipping cream, making batter, etc.) I also don't know what you call a clutch in a mixer or a blender." CreationDate="2011-07-24T19:26:38.563" UserId="4638" />
  <row Id="20556" PostId="16367" Text="@rumtscho Your right I was looking at several questions regarding blenders and so had blenders on the brain! I'll edit now. Still my points hold just as true for mixers. The clutch being the interface where the motor engages the tool." CreationDate="2011-07-24T19:33:06.330" UserId="6837" />
  <row Id="20557" PostId="16370" Score="1" Text="You mean, like shallow tupperware? Or do you have further criteria (aesthetics, sturdiness)?" CreationDate="2011-07-24T20:15:05.483" UserId="4638" />
  <row Id="20558" PostId="16371" Score="3" Text="Pyrex plates are very resistent but when they break then it's a big mess, I can tell you! They tend to break up in million little pieces..." CreationDate="2011-07-24T20:30:17.707" UserId="6531" />
  <row Id="20559" PostId="16366" Text="I've never heard the term &quot;clutch gear&quot;, are you referring to a coupler/coupling?  Or can you show a picture of what you're talking about?" CreationDate="2011-07-24T20:36:44.080" UserId="41" />
  <row Id="20560" PostId="16366" Text="Clutch was the word that came to mind but I think you are right, coupling is better." CreationDate="2011-07-24T21:01:51.387" UserId="6837" />
  <row Id="20561" PostId="16370" Text="Looking for dinner plates, mostly. shouldn't bend, plain white/simple decorations (non-translucent) would be ideal. Also I like having a smaller lip. (more space for food)" CreationDate="2011-07-24T21:14:48.733" UserId="6838" />
  <row Id="20562" PostId="16371" Text="Thanks for the tip about Pyrex. Though I'll have to find some of their plates that look a little more like dinner plates." CreationDate="2011-07-24T21:29:39.700" UserId="6838" />
  <row Id="20563" PostId="16371" Text="There are some Pyrex plates with gold leaf around the edges. Probably not microwave safe I think. And everyone on ebay is selling in like lots of 1-4, which is annoying. I want like 12-16." CreationDate="2011-07-24T21:48:59.410" UserId="6838" />
  <row Id="20564" PostId="15677" Text="@c3peat Maltodextrin doesn't count as a &quot;unique&quot; ingredient. It is commonly used in industrial food production, so it is very possible that the powder you buy at the store has it." CreationDate="2011-07-24T22:00:31.127" UserId="4638" />
  <row Id="20565" PostId="16375" Score="1" Text="As per the [faq], questions about health and nutrition are off topic here." CreationDate="2011-07-24T22:04:55.290" UserId="4638" />
  <row Id="20566" PostId="16376" Score="1" Text="Depends on the kind of pizza crust you like. There is the thin Italian style, there is the thick American style, and I think each of these has its essential substyles which may require a slightly different consistency." CreationDate="2011-07-24T22:19:58.230" UserId="4638" />
  <row Id="20567" PostId="16370" Text="I needed something I could buy a lot of so ebay was out. I found these: http://www.corelle.com/index.asp?pageId=61&amp;pId=270 . Break, chip and scratch resistant, microwave safe, stacks nicely, doesn't look silly. Ordering some and will see how they turn out." CreationDate="2011-07-24T22:52:10.067" UserId="6838" />
  <row Id="20568" PostId="16376" Text="Thanks I made the question more specific, to italian style." CreationDate="2011-07-24T22:54:56.950" UserId="6837" />
  <row Id="20569" PostId="16354" Text="I would like to add chunks of fruit (strawberries, for example, but other stuff like peaches for example) to the ice cream. I don't want the fruit to be a hark icy chunk when the ice cream is served." CreationDate="2011-07-24T22:58:30.630" UserId="1685" />
  <row Id="20570" PostId="16376" Score="2" Text="Even in Italy the differences are huge. Some are thin, some are fat, some use wholemeal, some don't etc. I would just go with good flour and good yeast, and made by hand :-)" CreationDate="2011-07-25T01:15:57.343" UserId="3203" />
  <row Id="20571" PostId="16374" Score="1" Text="What sort of meat, what cut. What is n your marinade? This is a very broad topic" CreationDate="2011-07-25T01:17:18.607" UserId="3203" />
  <row Id="20572" PostId="16375" Text="In general cooking any food make it more digestible, and make more nutrients available. Fats don't magically convert on cooking unless you burn it" CreationDate="2011-07-25T01:18:58.103" UserId="3203" />
  <row Id="20574" PostId="16382" Text="Fair enough... I was in a hurry..." CreationDate="2011-07-25T02:39:30.893" UserId="6791" />
  <row Id="20575" PostId="16375" Score="1" Text="@rumtscho: Despite the awkward wording, there is one specific and testable claim being asked about, which is similar to (for example) [this one about oil smoke points](http://cooking.stackexchange.com/q/13132/41). This could do with some editing but I think it's within our guidelines for nutritional questions (i.e. that they need to relate to cooking somehow)." CreationDate="2011-07-25T03:06:46.517" UserId="41" />
  <row Id="20576" PostId="16383" Text="P.S. I would *like* to say that roasting improves nutrient bioavailability as TFD mentions in an earlier comment - however, I was unable to find any studies relating to nuts specifically. There are several around beans and legumes, which are somewhat similar nutritionally (in fact peanuts *are* a legume), but it would be irresponsible to make inferences based on that." CreationDate="2011-07-25T03:10:29.837" UserId="41" />
  <row Id="20577" PostId="16349" Text="@Ray : oddly enough, killing spores is different when dealing with [wet vs. dry heat](http://www.bmb.leeds.ac.uk/mbiology/ug/ugteach/icu8/kill/physical.html) ... 2 hrs at 160°C (320°F) when dry vs. 5 min at 121°C (250°F)" CreationDate="2011-07-25T04:46:40.047" UserId="67" />
  <row Id="20578" PostId="16375" Score="1" Text="@Aaronut I would probably have edited the title too, if I had thought of that, because in its current wording, it makes a bad precedent. But yes, good edit and good answer. +1 from me." CreationDate="2011-07-25T05:42:29.583" UserId="4638" />
  <row Id="20579" PostId="16378" Text="OK, turns out I answered the wrong question ;) I'll still leave the answer here because it was so much work to write, maybe somebody can use it." CreationDate="2011-07-25T05:46:57.330" UserId="4638" />
  <row Id="20580" PostId="16382" Text="+1 for the 'nutshell' pun" CreationDate="2011-07-25T08:02:00.583" UserId="641" />
  <row Id="20581" PostId="16386" Text="How &quot;fluid&quot; do you want it to be?  Can you give some examples of the desired viscosity?  Maple syrup-like?  Melted chocolate?  Molasses?  Peanut butter?" CreationDate="2011-07-25T12:26:31.670" UserId="5600" />
  <row Id="20582" PostId="16375" Score="1" Text="@rumtscho: Thanks, I meant to edit the title too. This one should be better." CreationDate="2011-07-25T13:36:25.280" UserId="41" />
  <row Id="20583" PostId="16387" Text="thanks for the answer. for the first option it is not possible, I added enough lemon juice, bit since the sugar is a solid, when it cools it becomes a solid again. Needs to be diluted, but how? (since adding wated will evaporate...)  The second option seems possible, maybe addind caramel to clar syrup can do the trick with some experiments... I want to give you a vote for this, but the system says I have to be registered for this, and I posted as a guest.... Sorry about this" CreationDate="2011-07-25T13:42:19.150" UserId="6825" />
  <row Id="20584" PostId="16387" Text="I might try it tonight, if I have enough time. But 1. caramel is not sugar, and 2. sugar + acid is not sugar. There are chemical changes which can lead to a product which is fluid when cooled (I don't remember what concentration you need for fridge cool). As for dilution, you just add more than the amount that would evaporate." CreationDate="2011-07-25T13:48:09.100" UserId="4638" />
  <row Id="20585" PostId="16373" Text="You can also find them in cookware places that specialize in boaters.  Of course, for boaters they might charge more." CreationDate="2011-07-25T13:50:23.797" UserId="67" />
  <row Id="20586" PostId="16387" Text="Corn Syrup will stop the sugar from crystallizing also(same as adding an acid).   Not sure exactly that this will keep it as fluid as you are looking for." CreationDate="2011-07-25T14:05:31.243" UserId="6755" />
  <row Id="20587" PostId="16386" Text="Usually caramel sauce is made by adding cream and/or butter to you caramel.  Or you going for the type of caramel sauce you see to top sundaes or dip apples in at the supermarket or something else." CreationDate="2011-07-25T14:05:40.917" UserId="6755" />
  <row Id="20588" PostId="16388" Text="My parents have a set of Corelle, and I'm jealous of them.  Simple white, so can be used in a pinch for a nicer dinner.  They're also very thin so they stack very well for space savings." CreationDate="2011-07-25T14:29:51.127" UserId="3252" />
  <row Id="20589" PostId="16388" Text="Yeah this is what I just bought. The Pyrex stuff they apparently don't make anymore and I was trying to buy around 20 plates. Ebay would not have worked." CreationDate="2011-07-25T14:36:48.047" UserId="6838" />
  <row Id="20590" PostId="16388" Score="1" Text="They're similar to Pyrex, especially in the breaking into a million tiny pieces department." CreationDate="2011-07-25T14:42:49.940" UserId="1148" />
  <row Id="20591" PostId="16387" Text="@Taste Five sugar syrup crystallizes because it is supersaturated at low temperatures (the solubility of sugar in water is higher when the water is warm). Adding acid to the syrup will split the sugar into fructose and glucose, which have greater solubility, and corn syrup is already a mixture of fructose and glucose. But the reason caramel goes solid is a phase change, it is independent from solubility matters here." CreationDate="2011-07-25T15:39:33.757" UserId="4638" />
  <row Id="20592" PostId="16386" Text="Actually, lthe fluidity must similar to clear syrup, or golden syrup, honey, etc... A thin glaze to top the cheesecake. I added butter/cream but still becomes very hard when refrigerated" CreationDate="2011-07-25T16:02:09.857" UserId="6825" />
  <row Id="20593" PostId="16387" Text="@rumtscho: Is that possible to add a lot of water, as you say? I have heard that adding a lot of water may 1) crystallize the caramel, 2) Make it bitter                                               Also, regarding your saying that adding an acid will change it into fluid, I don't think it's possible without water. For example, clear syrup is around 1:1 water/sugar, and then boiled and removed from fire (but without caramelizing). So definately, needs a liquid" CreationDate="2011-07-25T16:05:54.457" UserId="6825" />
  <row Id="20594" PostId="16388" Text="You people are making me want to buy a high-speed camera and break one on purpose. :P" CreationDate="2011-07-25T16:07:36.063" UserId="6838" />
  <row Id="20595" PostId="16378" Text="How about I clarify this question to focus on &quot;chunks of fruit&quot; and write a new one about &quot;fruit as flavor&quot;?" CreationDate="2011-07-25T16:24:09.910" UserId="1685" />
  <row Id="20596" PostId="16384" Text="What is it about making a marmalade that makes the strawberries better for incorporating into ice cream?  Could I just slice the strawberries and let them sit with sugar to pull the juice out?" CreationDate="2011-07-25T16:28:32.023" UserId="1685" />
  <row Id="20597" PostId="16390" Score="1" Text="If only my budget was limitless! I don't really want to infuse as I'd like one liquid that I could use in many drinks. If I put it in bourbon, then it's not so good for morning tea (at least if you have to get to work)." CreationDate="2011-07-25T17:21:14.693" UserId="1259" />
  <row Id="20598" PostId="16387" Text="@rumtscho, Yes adding acid will work as you described.  But adding corn syrup(all glucose), will also stop crystallization by upsetting the balance of fructose and glucose. And I agree the question has nothing to do with crystallization.  But that was why I made my comment.  Adding an acid is really only effecting crystallization it really wont help in keeping it fluid necessarily.  However corn syrup will soften the texture of the caramel as well. It is a fairly neutral sweeter and wont change the flavor of what he is looking for to much as well." CreationDate="2011-07-25T17:26:04.330" UserId="6755" />
  <row Id="20599" PostId="16381" Text="Great answer, loads of tips. Thanks a million!" CreationDate="2011-07-25T18:45:15.353" UserId="6837" />
  <row Id="20600" PostId="16373" Text="It should be noted that if you're trying to stay away from BPA, polycarbonate is *not* the way to go." CreationDate="2011-07-25T20:14:13.233" UserId="160" />
  <row Id="20601" PostId="16377" Text="I'll definitely try this if only I can find the powder! I've looked in many Asian groceries for it but have never been able to find it. Was it on the East Coast?" CreationDate="2011-07-25T20:18:37.753" UserId="6461" />
  <row Id="20602" PostId="16390" Text="In that case, I think juicing would be a good option.  I just edited my answer with another option for juicing." CreationDate="2011-07-25T20:23:25.283" UserId="5600" />
  <row Id="20603" PostId="16385" Text="Browning is several reactions, including caramelization of sugars and the Maillard reaction between amino acids &amp; sugars. Both of those definitely happen in places besides meat, for example bread. You can brown meats in clarified butter, yes, but you can't brown clarified butter itself (at least not without setting it smoking). Non-clarified butter contains sugars and proteins and thus *can* be browned." CreationDate="2011-07-25T20:55:34.087" UserId="160" />
  <row Id="20604" PostId="16363" Score="2" Text="Another option is to use a broiler if you have one (instead of stovetop in the frying pan)." CreationDate="2011-07-25T21:13:03.633" UserId="160" />
  <row Id="20605" PostId="16331" Text="I see it at the chain grocery store, so someone must be buying it. I agree, I don't know why." CreationDate="2011-07-25T21:27:42.280" UserId="6512" />
  <row Id="20606" PostId="16365" Text="Putting it between some kitchen towel for a few minutes indeed did do the trick, thanks!" CreationDate="2011-07-25T21:29:10.380" UserId="631" />
  <row Id="20607" PostId="16349" Text="@Aaronut: They're resistant to temperatures you'd want to bring food to, but preheating would be &gt;500°F, I doubt they're that resistant. I haven't done research to back this, though, so take it with a grain of salt." CreationDate="2011-07-25T21:52:50.217" UserId="160" />
  <row Id="20608" PostId="16347" Text="One thing to check: If your stainless grill grates rusted, what else did? Make sure you don't have damaged burners or valve or a propane leak somewhere. Uncontained fire or explosion will be much more hazardous to your health than rust!" CreationDate="2011-07-25T21:57:35.873" UserId="160" />
  <row Id="20609" PostId="16332" Text="Toasting the rice helped considerably with flavor." CreationDate="2011-07-25T22:42:20.587" UserId="6345" />
  <row Id="20611" PostId="16349" Text="@Ray: That's quite a bit off; botulinum spores can survive boiling water, they're resistant up to 240° F, and you need to hold that temperature for a while to make sure you've killed enough of them.   And botulinum is one of the *easier* kinds to kill. Really gotta be careful with the difference between contaminated food (just cook to kill bacteria) and potentially spoiled food (including bits left on a cooking surface) - the latter is much higher risk." CreationDate="2011-07-25T23:20:40.477" UserId="41" />
  <row Id="20612" PostId="16349" Text="@derobert: That's definitely high enough, as long as it's held at that temperature for a while.  Often people will throw their food on the grill / in the oven as soon as it's preheated - you have to basically burn everything off for food safety." CreationDate="2011-07-25T23:21:38.510" UserId="41" />
  <row Id="20613" PostId="16397" Score="2" Text="Also, if you go up to the professional-grade models (Robot Coupe, Dynamic, *maybe* Waring) they'll almost all have replaceable parts.  Replacement couplings are usually $15-$20." CreationDate="2011-07-25T23:26:03.247" UserId="41" />
  <row Id="20614" PostId="16388" Text="+1 because my Corelle stuff has survived an unbelievable amount of punishment.  It's **possible** to chip or break, but extremely difficult.  The stuff is also very difficult to scratch, and immune to staining.  Even  turmeric won't leave the slightest discoloration." CreationDate="2011-07-25T23:28:58.147" UserId="6345" />
  <row Id="20615" PostId="16349" Text="@Aaronut, I'm definitely on your side in making sure not to confuse killing bacteria with denaturing toxins. In this case, though, I'm repeating the widely cited 140 degree number for denaturing the toxin. Admittedly, I was first aware of it from Wikipedia, but I have a better citation here: http://www.sciencedirect.com/science/article/pii/S0014579398005717... do you have something that indicates otherwise? As noted, I don't have a figure for tetanus--this was intended to be a guideline." CreationDate="2011-07-25T23:35:23.983" UserId="4489" />
  <row Id="20616" PostId="16349" Text="@Aaronut, on another note, I can't imagine not heating my grill until everything burns off (how else do you clean it??) but it is a good reminder that not everyone does that. I normally shoot for the 350 to 500 range, which ought to obliterate any nasties." CreationDate="2011-07-25T23:36:19.770" UserId="4489" />
  <row Id="20617" PostId="16358" Text="Thirding that belisarius's answer to &quot;how can I take apart almonds&quot; answers this, and thus voting to close." CreationDate="2011-07-25T23:38:33.820" UserId="6345" />
  <row Id="20618" PostId="16349" Text="@Ray: Yes, lots of people do that and doing a burn-off *after* grilling is probably the safest path in addition to the most convenient (since it gives no time for any straggling bacteria to reproduce).  Still, a lot of people are just lazy and don't clean their grills at all; it's more dangerous than they realize. Your number is actually correct for the toxin but not for the spores; they are very heat-resistant, and, as noted earlier, botulinum toxin denatures at a lower temperature than most; for example, what I've seen quoted for stx is 95° C for 5 minutes or 98° C for 1 minute." CreationDate="2011-07-25T23:50:45.417" UserId="41" />
  <row Id="20620" PostId="16402" Score="2" Text="I tend to think of fennel as having a more pure anise/licorice flavor, where caraway has other flavor notes, and isn't completely dominated by anise flavor." CreationDate="2011-07-26T02:33:51.350" UserId="6345" />
  <row Id="20621" PostId="16402" Text="@BobMcGee I agree, that's the difference between them." CreationDate="2011-07-26T03:24:15.537" UserId="452" />
  <row Id="20622" PostId="16377" Text="Nope, Southwest, at a mega Asian supermarket.  They had all the supplies, including the really wide straws for sucking up the tapioca.  Hope you're able to find something.  Interestingly, though - using some powder for strawberry milk works pretty well, too.  The strawberry bubble tea powder I bought tasted almost like bubblegum, so I tried that instead.  With the tapioca balls at the bottom, it's actually quite similar.  Which isn't too surprising given the apparently limited ingredients of the original.  The only downside is that the only flavor is strawberry!  No almond, mango, etc..." CreationDate="2011-07-26T04:25:55.550" UserId="3972" />
  <row Id="20623" PostId="16402" Text="You know what... I really should have posted that as an answer." CreationDate="2011-07-26T05:02:16.803" UserId="6345" />
  <row Id="20624" PostId="16374" Text="To clarify: what TFD is saying is that this question is not clear or specific enough to be answer easily.  I strongly suggest editing it, to prevent the question from being closed." CreationDate="2011-07-26T05:34:05.460" UserId="6345" />
  <row Id="20625" PostId="1577" Text="Compared to British eggs? American eggs? Canadian eggs?" CreationDate="2011-07-26T08:30:44.267" UserId="6231" />
  <row Id="20626" PostId="4081" Text="Lemon juice was indeed my culprit. I ended up adding it _after_ the dish was plated with sauce." CreationDate="2011-07-26T08:48:24.977" UserId="293" />
  <row Id="20627" PostId="16404" Text="Just FYI, you don't _have_ to use morels in coq au vin - any mushroom will do." CreationDate="2011-07-26T09:02:35.617" UserId="4194" />
  <row Id="20628" PostId="16381" Text="My quality of life has been officially improved. My girlfriend even ate the crust! I've never seen her do that with anyone's pizza before! :-)" CreationDate="2011-07-26T09:37:37.777" UserId="6837" />
  <row Id="20629" PostId="16397" Text="I like the way people on amazon have contributed images of the coupling for those cuisinarts, they must be impressed" CreationDate="2011-07-26T09:49:46.273" UserId="6837" />
  <row Id="20630" PostId="16374" Text="I didn't know it would vary to _such_ a degree, but yes I asked a broad question with the hopes of some rough guidelines as @ElendilTheTall has given" CreationDate="2011-07-26T09:55:37.533" UserId="6837" />
  <row Id="20631" PostId="16409" Score="1" Text="Thanks, but which plastic can stand 200ºC in the oven?" CreationDate="2011-07-26T11:11:49.517" UserId="641" />
  <row Id="20632" PostId="16411" Text="+1 for point #1.  I'm not sure what it's like in the London, but here in the US it is getting increasingly difficult to find high quality meat in the supermarkets and what few butchers are still in business.  The vast majority of the beef that is sold in supermarkets here was fed corn/grain (as opposed to grass) and usually had extremely restricted grazing/movement during its life.  Growth stimulants/hormones are also legal and common.  Therefore, in many cases, high quality beef is only available from smaller farms, which may only have distribution through the Internet in one's area." CreationDate="2011-07-26T12:18:52.890" UserId="5600" />
  <row Id="20633" PostId="16302" Text="Perhaps there is some psychological effect going on and I am paying more attention to my technique now, but I let the local milk age for several days and now I seem to be getting better results (although I am now at the cusp of its sell-by date).  If in fact this success is due to the aging, can you explain why?  What happens over time that allows the milk to froth better?" CreationDate="2011-07-26T12:23:43.247" UserId="5600" />
  <row Id="20634" PostId="16408" Text="Good point about the handle. I do want to be able to put it in the oven. As for the nonstick coating I was hoping that it would last a lot longer in an expensive pan like this." CreationDate="2011-07-26T12:29:41.930" UserId="3756" />
  <row Id="20635" PostId="16411" Text="Generally the quality of meat here in the UK (lol @ 'the London' :) ) is very good, especially in comparison to other European countries (the meat in French supermarkets is pretty awful IMO), and organic, grass fed meat is widely available." CreationDate="2011-07-26T12:42:06.803" UserId="4194" />
  <row Id="20636" PostId="16411" Text="@ElindilTheTall: Argh!  I originally wrote &quot;the UK&quot; but then noticed the OP was from London and I forgot to delete the &quot;the&quot;." CreationDate="2011-07-26T12:48:59.480" UserId="5600" />
  <row Id="20637" PostId="16388" Text="@BobMcGee : not entirely impossible, but I have no idea how I did it." CreationDate="2011-07-26T13:03:23.990" UserId="67" />
  <row Id="20638" PostId="16409" Score="3" Text="A SS handle is no problem, it just should have the correct shape. When it is thin and with a large hole, it is OK to touch even when there is water at roiling boil in the pot." CreationDate="2011-07-26T13:09:31.810" UserId="4638" />
  <row Id="20639" PostId="16400" Text="This probably warrants an experiment, but is the a differene between simmering the same ginger three times for an hour each and simmering once for three hours?" CreationDate="2011-07-26T14:03:11.193" UserId="1259" />
  <row Id="20640" PostId="16413" Text="What's the end result? How do you intend to cook it? Taco meat, burgers??" CreationDate="2011-07-26T14:14:58.390" UserId="6791" />
  <row Id="20641" PostId="2869" Text="The Soup Bible is a great resource - it has really basic, 4-ingredient soups up to more complicated stews / one-pot meals. Something for every season, occasion, and taste preferences. http://www.amazon.com/Soup-Bible-Debra-Mayhew/dp/075480240X" CreationDate="2011-07-26T14:27:30.737" UserId="6808" />
  <row Id="20642" PostId="16361" Score="1" Text="I disagree with &quot;Searing is an incomplete process&quot;.  For some things (like [Pittsburgh Rare steaks](http://www.cooksinfo.com/edible.nsf/pages/pittsburghrare) ), it is the only process." CreationDate="2011-07-26T15:04:57.070" UserId="2983" />
  <row Id="20643" PostId="16388" Text="@Joe: Are you sure it's not simply a thin layer of something stuck to the dish?  Things like caramel will leave a residue.  If so, running a Magic Eraser pad over it will usually take it off." CreationDate="2011-07-26T15:15:22.470" UserId="6345" />
  <row Id="20644" PostId="16413" Text="I'm not planning on reusing the meat after the experiment.  I buy ground beef from a local farmer and the fat content isn't labeled.  I'd like to test a little bit to get an idea of what I'm eating.&#xA;I'd also like to compare pre-cooking fat content and post-cooking fat content for several different cooking methods." CreationDate="2011-07-26T15:23:32.777" UserId="6848" />
  <row Id="20645" PostId="16400" Score="2" Text="It doesn't need an experiment, because I already know the answer: yes.  It comes out of solvent chemistry; multiple extractions are more effective than a single larger extraction, especially with substances having a limited solubility in the solvent you're extracting into (say, extracting flavor oils into water).  For the math &amp; science behind it, examine the link here: http://people.rit.edu/lprsch/scha312ext_a.html" CreationDate="2011-07-26T15:26:33.383" UserId="6345" />
  <row Id="20646" PostId="16400" Text="I really should post a layman's explanation of how liquid-liquid and solution-equilibrium chemistry apply to cooking.  Trying to decide if it's worth the effort to write &amp; post a couple pages on the subject or not; especially since I hated that part of my inorganic and analytical chemistry courses." CreationDate="2011-07-26T15:37:32.553" UserId="6345" />
  <row Id="20647" PostId="3006" Score="1" Text="Alton Brown goes well with a small portion of Harold McGee (specifically On Food and Cooking), who provides greater detail and information density than video can.  Alton brown gets most of his food science information from McGee." CreationDate="2011-07-26T15:46:48.260" UserId="6345" />
  <row Id="20648" PostId="3319" Text="-1: because this answer isn't very helpful.  I work in a professional kitchen, and chefs most definitely DO use recipes, they're just looser recipes and used differently.  A professional recipe often has less precise measures (handfuls and pinches are common measures), salt and pepper often done to taste, and cooking times are often done by finished texture of the dish, not time.  You still have a list of ingredients and rough amounts, but more is left to the judgement of the cook or chef.  The finished results still end up with consistent amounts, because pros are consistent at eyeballing." CreationDate="2011-07-26T15:55:05.900" UserId="6345" />
  <row Id="20649" PostId="16411" Text="@ElendilTheTall: Does a Mad Cow have more flavor? ;-)" CreationDate="2011-07-26T15:59:11.233" UserId="6345" />
  <row Id="20650" PostId="16418" Text="Thank You. I will look into it. :)" CreationDate="2011-07-26T16:07:29.417" UserId="6468" />
  <row Id="20651" PostId="16400" Text="Interesting. Thanks." CreationDate="2011-07-26T16:10:17.407" UserId="1259" />
  <row Id="20652" PostId="16406" Text="The way in which this question sort of answers itself is probably encouraging more people to post recommendation-ish answers; I'd consider moving a lot of this information down to an *answer* and either making it a wiki or expanding on some of the details (e.g. why is a thick bottom important?  Why stainless steel over aluminum or cast iron? etc.)" CreationDate="2011-07-26T16:20:03.950" UserId="41" />
  <row Id="20653" PostId="16418" Text="It seems as it is exactly what I need. Thank You very much. :)" CreationDate="2011-07-26T16:26:12.423" UserId="6468" />
  <row Id="20654" PostId="4624" Text="Tobiasopdenbrouw: do you know to which group soybeans belong to?" CreationDate="2011-07-26T16:30:07.197" UserId="2954" />
  <row Id="20655" PostId="16411" Text="Indubitably. Crazy = flavour." CreationDate="2011-07-26T16:30:48.040" UserId="4194" />
  <row Id="20656" PostId="4691" Text="Ocaasi: serious about epi-pen? It cost about 100EUR or more and it last just half year! Why not have just cortisone (much longer self-life)? Ok, I know its effect takes much longer but epi-pen -cooking is seriously expensive. I would ask the people to have their pens. And btw you probably cannot even buy the epi-pen yourself because it is prescription drug in many countries." CreationDate="2011-07-26T16:34:05.057" UserId="2954" />
  <row Id="20657" PostId="16414" Text="A few in my area will do cryovac, but they then have to go to a further slaugherhouse, as not all will ... if might be worth asking around &amp; paying extra for, depending on how quickly you're going to go through all of the meat." CreationDate="2011-07-26T16:52:18.713" UserId="67" />
  <row Id="20658" PostId="16413" Score="1" Text="The metafilter people seem to say that you can melt the fat, separate and weigh. But this is a bad idea, because when you heat the meat, it also loses water (suet melts in the 45°-50°C range, beef proteins start denaturing and expeling water at 50°C). You'll have to go through density. Maybe electirc resistance, but this will be harder." CreationDate="2011-07-26T17:20:37.950" UserId="4638" />
  <row Id="20659" PostId="16406" Text="What do you want to cook in it? Will you use it for boiling, or for sauces, fondues, etc.?" CreationDate="2011-07-26T17:24:04.627" UserId="4638" />
  <row Id="20660" PostId="4624" Text="There are different types of soybeans: white and black for example. White soybeans belong probably to nuts -section." CreationDate="2011-07-26T17:48:17.233" UserId="6849" />
  <row Id="20661" PostId="16418" Text="+1, this is a great book." CreationDate="2011-07-26T17:50:46.813" UserId="1259" />
  <row Id="20662" PostId="16406" Text="@Aaronut, I'd make it a wiki." CreationDate="2011-07-26T18:02:13.643" UserId="641" />
  <row Id="20663" PostId="16361" Text="@jwernerny, that would depend on your definition of &quot;done&quot;. I am not sure I would agree that a steak which has only been seared is &quot;done&quot;, ready to eat." CreationDate="2011-07-26T18:39:42.203" UserId="6279" />
  <row Id="20664" PostId="16418" Text="+1, came here to say this." CreationDate="2011-07-26T18:46:13.930" UserId="6321" />
  <row Id="20665" PostId="16321" Text="How long can you store the bones of a chicken in the refrigerator?" CreationDate="2011-07-26T18:58:55.047" UserId="6849" />
  <row Id="20666" PostId="16420" Score="4" Text="If raw, the same time as raw meat. If cooked, the same time as cooked chicken. Both depend on cumulative exposure to dangerous temperatures since time of death, but generally, not longer than 3-4 days for cooked, less for raw." CreationDate="2011-07-26T19:06:25.887" UserId="4638" />
  <row Id="20667" PostId="16321" Text="@Masi: Treat them as meat. If you need to store them for more than a day or two, freeze them." CreationDate="2011-07-26T19:10:34.253" UserId="41" />
  <row Id="20669" PostId="16420" Text="Masi: thanks for asking good question! You may find interesting chicken related question such as bones [here](http://cooking.stackexchange.com/questions/16316/how-to-use-bones-in-soups) and generally [here](http://cooking.stackexchange.com/questions/16314/which-parts-of-a-chicken-are-used-to-make-chicken-soup)." CreationDate="2011-07-26T19:16:36.617" UserId="2954" />
  <row Id="20670" PostId="16420" Text="rumtscho: hey this solved my problem too (or is going to solve it), I was considering to pile up a huge amount of bones (never even considered that it may be unhealthy!). Now I find it odd that dogs can eat bones very long time. Is there some paper about this? Very well, bones have the protein (gelatin) but how does it go bad over time? Hopefully someone could write an answer about this..." CreationDate="2011-07-26T19:20:24.773" UserId="2954" />
  <row Id="20671" PostId="16420" Text="rumtscho: I was enculturated in a school where they said that I can never eat something after heating it up once. Now you are saying &quot;Both depend on cumulative exposure to dangerous temperatures since time of death&quot;. So is the key point &quot;cumulative exposure&quot; rather than just heating?" CreationDate="2011-07-26T19:24:04.100" UserId="2954" />
  <row Id="20672" PostId="16417" Text="please, add here the label &quot;quantitative&quot;. I want to know more about this kind of questions. Excellent question! +1" CreationDate="2011-07-26T19:31:09.903" UserId="2954" />
  <row Id="20674" PostId="16420" Text="@hhh it is actually more complex than just &quot;cumulative time&quot;, because it involves bacteria multiplication and death rates for every point in the temperature interval and the duration spent at this point. This is practically impossible for a cook to know, so the FDA specifies the rule of thumb: No more than 4 hours spent between 5°C and 60°C, cumulative since purchase (assuming the butcher followed correct procedures). It is very restrictive, but most people think it is sensible to follow it (and American restaurants are legally obliged to)." CreationDate="2011-07-26T19:49:16.367" UserId="4638" />
  <row Id="20675" PostId="16420" Text="@hhh on a side note, please use the &quot;@&quot; sign before a nick when leaving a comment for somebody who wrote on the same question, answer or comment, so they can get a notification. Only the name isn't enough." CreationDate="2011-07-26T19:50:39.423" UserId="4638" />
  <row Id="20676" PostId="16420" Score="3" Text="@hhh another point: if you want to stockpile bones, freeze them. They will keep for months that way. This question was about a refrigerator." CreationDate="2011-07-26T19:51:39.203" UserId="4638" />
  <row Id="20678" PostId="16424" Text="This would probably be better suited on homebrew.stackexchange.com." CreationDate="2011-07-26T20:16:28.037" UserId="3252" />
  <row Id="20680" PostId="16417" Score="1" Text="I don't see how &quot;quantitative&quot; is useful as a tag. We have a search in the upper-right-hand corner; try searching for &quot;ratio&quot; or &quot;measurements&quot;." CreationDate="2011-07-26T20:38:01.417" UserId="41" />
  <row Id="20681" PostId="16409" Text="@BaffledCook: Perfluoroalkoxy (PFA), various polimides, among others... *@Thursagen:* SS is actually a pretty poor conductor of heat, as far as metals go." CreationDate="2011-07-26T21:04:42.830" UserId="160" />
  <row Id="20682" PostId="16413" Text="@rumtscho: Rendering and weighing the fat should work, the water loss doesn't matter. You just need to collect all the fat, which would be fairly easy using a fat separator after boiling it." CreationDate="2011-07-26T21:18:04.160" UserId="160" />
  <row Id="20683" PostId="16413" Text="@derobert Good point. Of course, it will be imprecise, because both the separation of fat from meat and water from fat will be incomplete. But home measurement of a density plus judging the &quot;proper&quot; density of non-fatty tissue is imprecise too, so I don't know which result will be better. (How much of a piece of dead meat should be protein, how much water? Sure there are average numbers available, but the actual ones depend on the animal part, butchering method and possibly the overall fitness of the animal)." CreationDate="2011-07-26T21:30:03.633" UserId="4638" />
  <row Id="20684" PostId="16406" Text="Will 'the pot' be used on an induction range?" CreationDate="2011-07-26T21:30:25.083" UserId="6279" />
  <row Id="20685" PostId="16419" Text="Edited the original post to add the rivets." CreationDate="2011-07-26T22:16:05.343" UserId="641" />
  <row Id="20686" PostId="16422" Score="1" Text="If a tag doesn't already exist, it probably means that the community doesn't think it's worthwhile. Unless you are 100% certain that a particular subject has never come up here before, don't ask for a new tag to be created. Choose one that already exists." CreationDate="2011-07-26T22:16:58.133" UserId="41" />
  <row Id="20687" PostId="16406" Text="@Aaronut. Stainless means less maintenance. Aluminum is a weak material so it will bend, could be great for a gas stove. Also, where I live aluminum can be used for cooking, but not for storing food, so why take the risk? Cast iron is great for a pan, but in a multi-use pot, I'm not so sure..." CreationDate="2011-07-26T22:21:08.240" UserId="641" />
  <row Id="20688" PostId="16406" Text="@Cos, it might be." CreationDate="2011-07-26T22:22:19.533" UserId="641" />
  <row Id="20689" PostId="16409" Text="@derobert, you're right, of course. The thing is when you're shopping, how are you going to tell that it's PFA or whatever? How do you even remember to look for PFA?" CreationDate="2011-07-26T22:25:00.670" UserId="641" />
  <row Id="20690" PostId="16419" Text="Could you clarify the options? I'm sure the tri-ply is the best solution, but how about the price tag?" CreationDate="2011-07-26T22:28:27.890" UserId="641" />
  <row Id="20691" PostId="16419" Text="Also, 2.5 cuarts is 2.3 liters, just about what I was aiming at." CreationDate="2011-07-26T22:29:37.873" UserId="641" />
  <row Id="20692" PostId="16406" Text="I wasn't asking you the question, I was pointing out that the characteristics you list in this question (along with the explanations you just gave) would be more helpful in an answer than in the question. If you answer your own question *within* the question then it discourages other people from participating." CreationDate="2011-07-26T22:31:18.560" UserId="41" />
  <row Id="20693" PostId="16415" Text="How would boiling (spaghetti for instance) leave the 'seasoning'. Also, for a beginning cook, having to season or cure a pot might be a challenge." CreationDate="2011-07-26T22:32:53.987" UserId="641" />
  <row Id="20695" PostId="16415" Text="true, boiling water won't add any seasoning... Boiling pasta means a dutch oven is the go-to, but be careful if you're going to bake it, that it NOT be teflon coated... The teflon becomes toxic at high temps..." CreationDate="2011-07-27T00:43:28.693" UserId="6791" />
  <row Id="20696" PostId="16409" Text="A couple of good hot pads are a small price to pay for the versatility of being able to put them in the oven. I would stick with stainless." CreationDate="2011-07-27T01:06:22.900" UserId="6279" />
  <row Id="20697" PostId="16409" Text="I buy AMC pots, I don't know if you've heard of them but they're pretty good. They've got handles made of some sort of polymers, and withstands very high temperatures." CreationDate="2011-07-27T01:07:26.943" UserId="6039" />
  <row Id="20698" PostId="16425" Text="So reheating an internal temperature of 74C at least increases ther lifetime of the food and keeps it saftier than heated up below 74C. - **Which tool do you use to measure the internal temperature?** Is there any pocket -version of the tool?**" CreationDate="2011-07-27T03:47:15.450" UserId="6849" />
  <row Id="20699" PostId="16431" Text="I'm really looking for a method that will get me within a few percent of the actual amount." CreationDate="2011-07-27T03:51:57.173" UserId="6848" />
  <row Id="20700" PostId="16413" Text="I can try each of the methods on grocery store bought meat (of known fat content) and see how they compare.  If you add the methods as answers to this post, I can upvote and add comments with my results after I have a chance to do it.  Thanks for all the help!" CreationDate="2011-07-27T03:53:55.860" UserId="6848" />
  <row Id="20701" PostId="16425" Score="1" Text="@Masi: A thermometer." CreationDate="2011-07-27T03:55:59.060" UserId="41" />
  <row Id="20702" PostId="16425" Text="Yes, but what type of thermometer? Plastic or metallic? - I have seen metallic ones but they have been too large. Is there any metallic thermometer that you can always carry with you in your belt such that it is so small?" CreationDate="2011-07-27T04:34:04.650" UserId="6849" />
  <row Id="20703" PostId="16425" Text="@Masi: Just a regular instant-read thermometer as you'd find in a kitchen store. I've never tried to fit it in my pocket but it's about the same size as a plastic fork, maybe a little longer." CreationDate="2011-07-27T04:37:43.390" UserId="41" />
  <row Id="20704" PostId="16413" Text="The grocery store meats will likely be higher fat than the package claims.  At least in the US, 80% means that 20% of it was fat trimmings, but the rest isn't necessarily all lean." CreationDate="2011-07-27T05:00:46.570" UserId="67" />
  <row Id="20705" PostId="16436" Score="1" Text="I'm not really sure what you're asking here.  Are you asking how to prolong the fridge life, how to prevent spoilage, or what's best for flavor and texture?" CreationDate="2011-07-27T06:06:29.707" UserId="6345" />
  <row Id="20706" PostId="16427" Score="1" Text="Actually, I know a few cases where ratios can be applied to cooking.  For example, my dad made up a cheat sheet of spice ratios for common Indian dishes from a specific cookbook.  Most of them had the same basic spices, but different amounts of each." CreationDate="2011-07-27T06:16:21.013" UserId="6345" />
  <row Id="20707" PostId="16425" Text="An excellent answer, as always.  I predict it will be linked to frequently in future food safety questions." CreationDate="2011-07-27T06:32:38.680" UserId="6345" />
  <row Id="20708" PostId="16408" Score="1" Text="@BaffledCook: I'm NOT sure the nonstick coating in very expensive pans lasts longer.  In fact, it lasts about the same as a normal pan.  See my answer to [&quot;which teflon pan is the best&quot;](http://cooking.stackexchange.com/questions/15879/what-is-a-good-brand-for-teflon-pans/15885#15885)." CreationDate="2011-07-27T06:36:56.913" UserId="6345" />
  <row Id="20709" PostId="16447" Text="+1 I have never thought of such difference between apricot and peach! I doubt whether I could even differentiate them, I just buy them if they are cheap enough. It is very hard for me to say difference between peach [here](http://www.wuchi.co.uk/pictures/ind4525b0acaa279l.jpg) and apricot [here](http://www.kandlekaz.com.au/images/apricot%20kernel.jpg). Apricot sometimes is a bit more yellow and smaller (but this is poor difference as the pictures reveal). Why pumpkin and apricot seeds are eatable? Is it possible to notice it by tasting? Can you say eatable seed from colour or some other char.?" CreationDate="2011-07-27T08:18:19.050" UserId="2954" />
  <row Id="20710" PostId="16408" Text="@Bob so true, I forgot the conclusion that answer. I've cowardly deleted that comment :(" CreationDate="2011-07-27T08:29:44.063" UserId="641" />
  <row Id="20711" PostId="16429" Text="Yes, very valid point, I'll edit the post. Thanks." CreationDate="2011-07-27T08:30:51.910" UserId="641" />
  <row Id="20712" PostId="16376" Score="1" Text="TFD: not to mention that tourists buying the &quot;Italian pizza&quot; may not get the &quot;Italian pizza&quot; in Italy. I had a chef from Italy and he told stories how Italian tourist attractions used cheap cold pizza things and just put there some cheese and a very high price. He said they were bad but foreign tourists bought them, not locals. I do not know whether this is true but I liked the way of using ready cheap pizza dough from cold. He also said that it is very hard to make a very good pizza dough." CreationDate="2011-07-27T09:51:29.093" UserId="2954" />
  <row Id="20713" PostId="12889" Text="Including where in the world this grocery store was located might also help." CreationDate="2011-07-27T11:45:58.427" UserId="6231" />
  <row Id="20714" PostId="16424" Text="@ESultanik I wish you had written as an answer, rather than a comment. I just wanted to know what birch sap was like to drink, any comments on fermented birch sap would be a bonus." CreationDate="2011-07-27T12:36:45.457" UserId="4777" />
  <row Id="20715" PostId="16424" Text="@Doug: Ah, okay.  I thought you were more interested in what it's like when it's fermented.  I'll convert my comments to an answer (I also have some more to add!)." CreationDate="2011-07-27T12:39:49.370" UserId="5600" />
  <row Id="20716" PostId="16447" Text="There's not such a great difference between apricot and peach kernels, both contain cyanide. But then so do all of these: cherries, plums, almonds, peaches, apricots, crabapples, apples, mangos, and bitter almonds. If eaten raw, and the seeds chewed, and eaten in large quantities, then there may be some risk from these seeds. However, most people roast the seeds before eating. This cooking process effectively removes and danger of poisoning." CreationDate="2011-07-27T13:30:42.213" UserId="6615" />
  <row Id="20717" PostId="16404" Text="Welcome to the site Nikolay, I've closed this question as too localized. Questions of the form &quot;where can I find X in city Y&quot; are considered off topic. That said, you could use a different type of mushroom. I'd also think that you could find the mushrooms in most super markets in Zurich. Just try one or two. The higher end the better." CreationDate="2011-07-27T14:06:04.290" UserId="1259" />
  <row Id="20718" PostId="12889" Text="I'm afraid I can't offer any further suggestions, but it would probably just be easier to ask somebody who works at the grocery store? Make sure you let us know what it is, I'm curious." CreationDate="2011-03-08T18:45:56.563" UserId="5162" />
  <row Id="20719" PostId="13422" Text="@hhh: There's a reason a crank spanner is also called a &quot;peanut butter wrench.&quot;  **Clearly,** you're too hardcore to do bread and peanut butter like other touring dudes.  No, **you** decide you have to eat bugs!   :P" CreationDate="2011-07-27T16:28:28.793" UserId="6345" />
  <row Id="20720" PostId="16432" Text="Murphy's law of cooking, part one: &quot;If you think a dish needs a specific amount of sauce, it will actually require twice that much.&quot;  Part two deals with phone calls and other interruptions only occurring during the most delicate part of cooking a dish." CreationDate="2011-07-27T16:33:24.360" UserId="6345" />
  <row Id="20721" PostId="16409" Text="@BaffledCook: Well, personally, the ones I use in my oven are metal, cast iron mostly. But the way you'd shop for oven-safe plastic is by looking at the temperature rating for the cookware. If its oven safe to 500°F, then it must be one of those plastics." CreationDate="2011-07-27T16:33:50.043" UserId="160" />
  <row Id="20722" PostId="16384" Score="3" Text="@KatieK: You're not trying to pull juice *out*, you're trying put sugar *in*. It's the sugar that lowers the freezing point and stabilizes the mixture, and you need the cooking down process as well as the acidity of the citrus juice in order to get all of the sugar dissolved/incorporated." CreationDate="2011-07-27T16:36:20.307" UserId="41" />
  <row Id="20723" PostId="16452" Text="Well, you *can* find one that can be programmed for 12 hour rises, but for a price comparable to a stand mixer. Details in my answer..." CreationDate="2011-07-27T16:55:53.783" UserId="160" />
  <row Id="20724" PostId="16451" Score="2" Text="Although I'm limiting my answer to the question asked, I think you're better off investing in a stand mixer capable of handling bread.  It won't cost much more than a top-notch bread machine, and has a broader range of uses.  Plus, if you really get into a baking you'll end up tossing the bread machine and getting a stand mixer anyway.  Furthermore, Kitchenaid stand mixers retain most of their value on the resale market, so if you find you really do want a bread maker, you can recoup most of your investment.  The same cannot be said of bread makers, which I often see in thrift stores." CreationDate="2011-07-27T17:13:09.597" UserId="6345" />
  <row Id="20725" PostId="16452" Text="@derobert: I think a bread machine is only a good investment if you make multiple loaves of sandwich bread per week.  Otherwise, it's better doing loaves by hand/with a stand mixer." CreationDate="2011-07-27T17:17:50.813" UserId="6345" />
  <row Id="20726" PostId="16454" Score="1" Text="It's still a programmed rise time; unless you're in a professional bakery that uses, feeds, and stores the starter every single day in exactly the same way, the sourdough will demand different rise times with each batch." CreationDate="2011-07-27T17:20:27.833" UserId="6345" />
  <row Id="20727" PostId="16378" Text="If you want to write the question, I'll move the answer there. But don't feel presurred or anything :)" CreationDate="2011-07-27T18:24:09.530" UserId="4638" />
  <row Id="20728" PostId="16447" Text="@Rincewind42, I have read somewhere that the concentration in peach kernels is much higher than in apricot kernels and other seeds. It doesn't mean that somebody will keel over just because they ate 2-3 kernels (or 20-30), but still, I was advised against eating them. But I don't remember where I read that, or what the actual concentration of cyanide in different kernels is." CreationDate="2011-07-27T18:39:52.730" UserId="4638" />
  <row Id="20729" PostId="16447" Text="@hhh There is a huge difference in taste between apricots and peaches, and as you say, the color and size is different. But I guess there is no reason to make the difference if you don't need it for anything. As for which seeds are OK to eat, take a look at what seeds are being sold. If nobody sells a seed, there is nobody willing to eat it. If nobody wants to eat it, there must be a reason for it. But if a seed is available to be bought (like apricot kernels), then it is OK to save it from the fruit you buy." CreationDate="2011-07-27T18:43:08.937" UserId="4638" />
  <row Id="20730" PostId="16452" Text="Thank you @Bob. I already own a basic bread machine and use it 3-4 times a week for making a yeast bread - I like the fact that it is so easy to use and does not take too much of your time. The problem is that my favourite bread is really sourdough, and I can see now that preparing it will require a bit more effort. I will start with your advice of using the machine for just for mixing and if I find that I do it often enough I may look into investing in a stand mixer. Thanks again for an excellent advice." CreationDate="2011-07-27T19:17:41.650" UserId="667" />
  <row Id="20731" PostId="16454" Text="thanks @derobert, I think I will stick with the basic machine that I own currently and follow Bob's advice of using it for mixing. Perhaps in a long run I may invest in a stand mixer as both you and Bob suggested" CreationDate="2011-07-27T19:20:17.187" UserId="667" />
  <row Id="20732" PostId="16455" Text="My mom used to make a sort of edible play-dough out of peanut butter and dried milk powder.  You might be able to use the protein powder in place of the dried milk, but I don't know how well it'd hold up in the heat for two weeks.  If the powder tastes nasty on its own, you might be able to roll it in a nut flour or ground coconut to help sweeten it up, otherwise, roll it in the powder as a final coat before packaging." CreationDate="2011-07-27T20:11:21.550" UserId="67" />
  <row Id="20733" PostId="16417" Text="@hhh I can't add tag I don't have enought points. I tried to add tag &quot;measurements&quot;, Hope that helps. Should I keep it?" CreationDate="2011-07-27T22:21:50.703" UserId="6468" />
  <row Id="20734" PostId="16418" Score="1" Text="Interesting, just ordered it on Amazon!" CreationDate="2011-07-27T22:32:56.093" UserId="6531" />
  <row Id="20738" PostId="16452" Text="@kristof: I've done a major rewrite, which includes a yeasted &quot;cheater sourdough&quot; recipe that is quite good. It's designed for use with a normal oven, but you should be able to do it in a bread machine at about 375F/190C for 30 minutes." CreationDate="2011-07-28T00:29:49.453" UserId="6345" />
  <row Id="20739" PostId="16456" Score="1" Text="And bring gloves and a suitable container ... you don't want to be moving dry ice without them.  (and unfortunately, my local grocery store stopped carrying it, as I think I was the only person buying it)" CreationDate="2011-07-28T00:30:50.017" UserId="67" />
  <row Id="20740" PostId="16456" Text="Oh, and be careful not to put the dry ice in a sealed container or it will blow the top off." CreationDate="2011-07-28T00:38:29.217" UserId="6345" />
  <row Id="20742" PostId="16458" Text="Thanks much for the detailed response.  I greatly appreciate your effort in explaining your reasonings.  This is also one of the reasons I've loved books such as 'Cookwise' and the like.  I am wondering, though, about your point #2.  How does a little over 1/4 C sugar double the 1/2 taza (cup)?" CreationDate="2011-07-28T05:09:04.473" UserId="5407" />
  <row Id="20743" PostId="15189" Text="@Bob: note that *halal* not only excludes pork, but also any other meat that is not processed to be *halal* (that means that the animal has to be killed following a specific procedure, by certified butchers etc.). Depending on where you live it may be more or less easy to find *halal* meat." CreationDate="2011-07-28T06:38:35.380" UserId="6531" />
  <row Id="20744" PostId="16458" Text="The Spanish text lists 2 kg flour, the English one 1 lb. That's roughly 4 times less. Now I look at it, the only mistake could be the unit of flour, I was probably too tired to notice." CreationDate="2011-07-28T07:32:16.530" UserId="4638" />
  <row Id="20745" PostId="16412" Text="+1 for pointing out that the ridges might make it more difficult to deglaze the pan." CreationDate="2011-07-28T07:36:43.063" UserId="3756" />
  <row Id="20746" PostId="16445" Text="You have convinced me. I will not buy the pans. :) I will mark this as the answer since it is the answer that made me decide." CreationDate="2011-07-28T07:36:53.703" UserId="3756" />
  <row Id="20747" PostId="16458" Text="Ah yes, that was how I copied it and never verified but you're right.  It should be nearly 4 lbs of flour.  Thanks for catching that." CreationDate="2011-07-28T07:43:17.417" UserId="5407" />
  <row Id="20748" PostId="16191" Text="I can attest what @Taste-Five said on both counts.  **point one** The white part of citrus (pith) can have a bitter flavor of varying degrees, even in oranges.  Heating pith in a liquid, even mild tasting pith, will make that bitter flavor come out.  **point two** Acids as strong as citrus can sometimes have a curdling effect on milk.  You can still mix citrus and milk, but there's a lot more room to go wrong than just making a plain sorbet.  **With that said**, if you're open to lots of trial and error with discarded ingredients, feel free to experiment.  Please share anything interesting :D" CreationDate="2011-07-28T08:58:21.887" UserId="6818" />
  <row Id="20749" PostId="16461" Text="I like the idea. Looks that commercial rusk has only 8% moisture. On the other hand, I don't know if I can get it that low." CreationDate="2011-07-28T10:23:17.027" UserId="4638" />
  <row Id="20750" PostId="16418" Text="I can vouch for his batters. The doughs are good too. The sauces are a bit thick for my taste, but this is easily remedied once the starting point is clear." CreationDate="2011-07-28T10:59:04.377" UserId="4638" />
  <row Id="20751" PostId="16456" Text="Talk about **OVERKILL**. OP needs to move the chicken for about one hour (+/-). No dry ice, no gloves, no frozen ice cubes of brine are needed." CreationDate="2011-07-28T13:27:39.390" UserId="6279" />
  <row Id="20752" PostId="16460" Text="Thanks for the advice.  So I was right in my assumption.  After I made that post, I actually tried the other half of the same batch of cookies, at 25 below the recommended temperature.  Still burned, but it definitely got BETTER.  The centers were more thoroughly cooked, and the outer edges/bottoms were less burned.  I was also able to let it cook longer (closer to the recommended time) before it looked ready and before it got TOO burnt.  So I'll try -50 then.  Thanks for the tip Bob!" CreationDate="2011-07-28T13:33:07.107" UserId="6861" />
  <row Id="20753" PostId="16464" Text="+1 for free range and organic. Better for all parties involved!" CreationDate="2011-07-28T13:38:30.270" UserId="3721" />
  <row Id="20754" PostId="16464" Score="2" Text="At least in the USA, the label &quot;free range&quot; (along with most other labels for eggs) is [completely unregulated](http://www.thedailygreen.com/environmental-news/latest/3701) and thereby meaningless.  So, the most important thing is really to know from where your eggs have come and to trust your purveyor." CreationDate="2011-07-28T13:46:58.470" UserId="5600" />
  <row Id="20755" PostId="16465" Text="I like the idea. There is the risk of taste incompatibility - I'm not much into sea food, although I eat the less strong tasting kinds of fish. The problem is the price - I can get them from ebay.co.uk for 66 GBP/kg incl. shipping, and this is half as much as I'm paying for the whole vacation." CreationDate="2011-07-28T14:33:19.567" UserId="4638" />
  <row Id="20756" PostId="16448" Score="3" Text="I don't doubt that you are finding much poorer-quality eggs at the supermarket than you'd get farm-fresh, but I *seriously* doubt that you can tell what the nutritional characteristics are just by tasting them. The two are not correlated, and usually the food distributors will have some minimum standard to meet in terms of food safety and nutrition." CreationDate="2011-07-28T14:44:50.533" UserId="41" />
  <row Id="20757" PostId="16464" Text="&quot;Free range&quot; is regulated within the EU, so roughly half of Eastern Europe should have laws about it.But the exact implementation of the law is different between member countries, and may be laxer in countries where food quality isn't a pressing political problem." CreationDate="2011-07-28T14:52:55.150" UserId="4638" />
  <row Id="20758" PostId="16201" Text="@Taste Five: Hope you won't be offended that I'm offering up a bounty on this one; you've got a serious head start, I'm just seeking more numbers and sources in the answer.  A little editing and you might find yourself with double the reputation." CreationDate="2011-07-28T14:56:34.430" UserId="6345" />
  <row Id="20759" PostId="16455" Text="Meringue cookies with a non-caloric sweetener (or sugar if you prefer) would fit everything but the convenient packaging.  They're high protein and tasty, but since they're a lot of air, there would be considerable bulk.  Still, you might enjoy a batch or two to snack on to help round out some other meals." CreationDate="2011-07-28T16:43:25.517" UserId="3252" />
  <row Id="20760" PostId="16455" Text="@dhayes Dried meringue will be reduced to powder in my backpack. But maybe home-made marshmallows with a low syrup concentration could work, I don't know how dry I can get them. Please make this an answer, it deserves an upvote." CreationDate="2011-07-28T16:55:25.277" UserId="4638" />
  <row Id="20761" PostId="16448" Text="You start by saying you `have traveled in Eastern Europe`, but not where you _are now_; US, Canada, Botswana? Do you live in an urban or rural area? If you are outside of sub-urban areas, the best answer may well be to get a few chickens. If you are not going for a commercial operation raising chickens is relatively easy and a great source of quality eggs." CreationDate="2011-07-28T17:07:39.287" UserId="6279" />
  <row Id="20762" PostId="16467" Score="2" Text="Do you for any reason insist on using an involved process for creating a powder which dissolves like commercial drink powder? Because if not, you can just use pure cocoa powder and, if you want to, regular sugar (I leave it out completely). In the second case, your question is a duplicate of http://cooking.stackexchange.com/questions/8274/dissolving-cocoa-powder-in-milk. The first case is very hard to make at home and not worth the effort (if you can create a high cocoa proportion with it at all, which I doubt)." CreationDate="2011-07-28T17:13:36.103" UserId="4638" />
  <row Id="20763" PostId="16418" Text="Available for Kindle :o), Thanks!" CreationDate="2011-07-28T17:16:24.100" UserId="6279" />
  <row Id="20764" PostId="16467" Text="rumtscho: Thank you for the link, +1, but it does not cover the emulsion part and fine sized sugar, I think I can make better drinks by using different sugar. Finer sugar multiplies the area so it should be more soluble even in cold liquid." CreationDate="2011-07-28T17:31:58.603" UserId="2954" />
  <row Id="20765" PostId="16467" Score="2" Text="The method described in the linked question ensures that your sugar will be 100% dissolved. The problem with the solubility of the whole thing isn't the sugar, it is the cocoa powder itself. It clumps easily in liquid, just like flour. If you want to have a powder with instant solubility, you'll have to imitate what the industry does (at least disperse the cocoa in a soluble filler substance, maybe also pregelatinize its starch, adding emulsifier will help too) and will end up with something similar to their product (more filler than cocoa)." CreationDate="2011-07-28T17:47:16.513" UserId="4638" />
  <row Id="20766" PostId="16417" Text="user712092: yes I think that is a good idea. Well, it does not fully address similar questions but at least it does describe this question. Thank you." CreationDate="2011-07-28T17:59:38.083" UserId="2954" />
  <row Id="20767" PostId="8279" Text="I always dissolve the cocoa/sugar in cold water, not milk. I don't know if there's physics to it or it's related to the speed at which some ancestor's milk jug poured compared to a tap, but fwiw I have little or no lump issues making a cold water paste and then adding hot milk, or adding cold milk and microwaving after it's mixed." CreationDate="2011-07-28T18:29:33.553" UserId="304" />
  <row Id="20768" PostId="16432" Text="Ha! Thanks. I will be sure to overestimate if that's the case." CreationDate="2011-07-28T19:34:10.013" UserId="6711" />
  <row Id="20769" PostId="16434" Text="Thanks for such a thorough answer. I wish there were an easy fix but I agree especially with your last statement, that Asian cooking doesn't seem to work for inexperienced cooks. The only Asian food that has come out of our kitchen that I've been pleased with have been salads. I'm determined to make this happen though." CreationDate="2011-07-28T19:39:10.790" UserId="6711" />
  <row Id="20770" PostId="16467" Text="rumtscho: what is the filler made of? Is it more healthy to eat filled cocoa or non-filled cocoa? Can I do fillers myself?" CreationDate="2011-07-28T19:48:08.817" UserId="2954" />
  <row Id="20771" PostId="16467" Score="1" Text="Fillers are mostly different sugars and starches. I think that dextrose is the most common in cocoa drinks. As for healthy, if you ask three experts, you'll get five opinions. My position is that with filler is worse, because it is empty calories. But you reduce the sat. fats with it. You can't make fillers, just like you can't make sugar. You can buy them, but I don't see the point, as the end result will be the same or worse than store bought drinks. Unless somebody offers a different trick, I'd say either buy ready drinks, or take the time to dissolve the real cocoa powder." CreationDate="2011-07-28T20:06:34.560" UserId="4638" />
  <row Id="20772" PostId="16470" Text="My mom froze milk ... I think 2% ... I guess I was just used to it as a kid.  (she'd buy it in half gallon cartons, before they had those little plastic pour spouts on 'em).  And frozen eggs are creepy." CreationDate="2011-07-28T20:16:46.327" UserId="67" />
  <row Id="20773" PostId="16473" Score="1" Text="As has been said, food + heat = cooking. Knowing what temperature you're applying to food is essential, I really don't understand people's reluctance to using thermometers." CreationDate="2011-07-28T21:12:08.263" UserId="1687" />
  <row Id="20774" PostId="16474" Text="today at lunch I used onions and a little ground beef in my sauteed zucchini. That time of year." CreationDate="2011-07-28T22:03:25.283" UserId="304" />
  <row Id="20775" PostId="16454" Text="@BobMcGee: Yes, its a programmed rise time. But as I said, you can change it as its running, so you could set it to 24 hours (the maximum), then keep an eye on it as you would were it sitting on the counter, and then tell it to proceed when the dough is ready. Only advantage really is that it saves you from having to clean one piece of cookware and also that the Zojirushi has a controlled rise temperature." CreationDate="2011-07-28T22:18:18.577" UserId="160" />
  <row Id="20776" PostId="16455" Text="Hiking with lodges, that's not hiking? Bring a gun and shoot something tasty along the way. Most countries have &quot;pest&quot; animals of some sort that need population control" CreationDate="2011-07-28T22:36:07.640" UserId="3203" />
  <row Id="20777" PostId="16448" Score="1" Text="Poor feed chickens do not lay eggs, period! Get you own chicken and see how little it takes to stop them laying. If you have an egg at all it will be OK. Shell strength, content thickness, and colour do not really indicate nutritional profile, each chicken lays a different type of egg. I am sure some chickens lay better eggs than others, but it more to do with genetics than food" CreationDate="2011-07-28T22:39:57.043" UserId="3203" />
  <row Id="20778" PostId="16470" Text="I stuck a head of lettuce in the freezer against my roommate's suggestion.  I was unhappy when I finally pulled it out of the fridge, craving some greens.... :(" CreationDate="2011-07-28T23:02:37.677" UserId="6865" />
  <row Id="20779" PostId="16435" Text="In terms of simply diluting it, stock, tomato, and onion are reasonably good bets - but they'll dilute the other flavors too." CreationDate="2011-07-29T01:38:42.957" UserId="1672" />
  <row Id="20780" PostId="16478" Text="Welcome Mostlyharmless! Please see our [FAQ] for an explanation of which subjects are on topic. Questions here are expected to be about cooking or culinary subjects; favourite-food polls and general health questions are both off-topic." CreationDate="2011-07-29T02:26:38.237" UserId="41" />
  <row Id="20781" PostId="16481" Text="same essentially with most soft fruits, unless you maybe have ways to flashfreeze them and thaw them rapidly." CreationDate="2011-07-29T06:15:30.383" UserId="5770" />
  <row Id="20782" PostId="16478" Text="worse, there's a legal issue involved in this question which is way out of scope here (the &quot;homemade&quot; thingy, in particular)." CreationDate="2011-07-29T06:16:48.683" UserId="5770" />
  <row Id="20783" PostId="16484" Text="Awesome answer overall :)  I want to give this a few days to see if anyone can chime in with experience about crystallizing salt specifically, to address some specifics like you mentioned about distilled water.  I wonder, for instance, if brita-filtered water would be sufficient to be unnoticeable.  My theory with this entire question is that the extra 'minerals' in fleur de sel and maldon sea salt don't actually lend to a much greater experience." CreationDate="2011-07-29T09:06:14.393" UserId="6818" />
  <row Id="20784" PostId="16484" Text="Also a couple of other points: 1. excellent point about the oil.  Dissolution makes perfect sense, but hadn't really occurred to me (though every time I used a finishing salt in the kitchen, it *was* over something already topped with a fine oil).  2.  I wonder if total dissolution of the salt is necessary.  Random grains in the liquid could act as nucleation points to hasten crystallization?  3.  From what I've read about the industrial fine-sea-salt business, they grow crystals in large sheet pans, producing huge sheets of salt.  The final product is broken up before packaging" CreationDate="2011-07-29T09:11:15.110" UserId="6818" />
  <row Id="20785" PostId="16488" Score="3" Text="Hmm. When you say 'neutralizes that effect', what is 'that effect'?" CreationDate="2011-07-29T11:45:28.717" UserId="5478" />
  <row Id="20788" PostId="16487" Text="were very ripe raspberries?? you always used the same oven?" CreationDate="2011-07-29T12:54:29.713" UserId="6873" />
  <row Id="20789" PostId="16487" Text="Raspberries we equally ripe. Although the oven I used was different , the first time I used a gas oven and the second time I used a electric fan oven." CreationDate="2011-07-29T13:20:59.643" UserId="5478" />
  <row Id="20792" PostId="16480" Text="are getting their ice cream crystallized?" CreationDate="2011-07-29T13:04:28.883" UserId="6873" />
  <row Id="20793" PostId="16484" Text="Isn't all cooking just a form of applied chemistry?  ;-)" CreationDate="2011-07-29T14:55:52.807" UserId="5600" />
  <row Id="20794" PostId="10920" Score="1" Text="Reading through the transcript on the Good Eats episode he seems to be a supporter of soaking." CreationDate="2011-07-29T14:59:21.307" UserId="231" />
  <row Id="20795" PostId="16474" Text="Does it have to be a vegetable? Why not some other sauce? Why not zucchini and a protein?" CreationDate="2011-07-29T15:02:59.420" UserId="231" />
  <row Id="20796" PostId="15156" Text="Remind me never to eat whatever is in that picture....yikes" CreationDate="2011-07-29T15:30:21.043" UserId="6642" />
  <row Id="20797" PostId="16480" Text="When you say smooth ice cream, do you mean that you don't want chunks of fruit?  That is, you want to just extract the flavor from the fruit?" CreationDate="2011-07-29T15:54:20.457" UserId="194" />
  <row Id="20798" PostId="15156" Text="@slotishtype - Why would that be?" CreationDate="2011-07-29T15:57:34.680" UserId="4290" />
  <row Id="20799" PostId="16473" Text="I think uneven heating is unlikely to be the culprit (unless it's vertically uneven due to impeded airflow rather than horizontally).  Why?  Well, in that case it would manifest as burned cookies in some spots on the pan, and underdone ones in other spots.  However, I second the suggestion of buying a pizza stone because it helps hold a steadier temp, and can deal with thermostats allow for too much temperature range." CreationDate="2011-07-29T16:04:54.530" UserId="6345" />
  <row Id="20800" PostId="434" Text="Please provide some details of your experiment, most importantly what type of bean and the cooking method. Garbanzo &quot;beans&quot; will be very different than black beans, for example. Slow cooker v. stock pot v. pressure cooker probably matters, too." CreationDate="2011-07-29T17:17:26.587" UserId="160" />
  <row Id="20801" PostId="11391" Text="+1, for truth, succinctness, and b/c that's a wonderfully elegant metaphor." CreationDate="2011-07-29T17:20:00.480" UserId="6345" />
  <row Id="20802" PostId="14649" Text="At the restaurant I work with now, one of my personal chef knife (8&quot; Victorinox) is the same as two of the house knives... except the house knives are about 1/2&quot; (1.5 cm) smaller." CreationDate="2011-07-29T17:22:54.257" UserId="6345" />
  <row Id="20803" PostId="11969" Text="Ah, I'm not quite sure what you're trying to say with the first three sentences (they seem contradictory). Can you edit this?" CreationDate="2011-07-29T17:27:47.500" UserId="6345" />
  <row Id="20804" PostId="16470" Score="1" Text="I think you're misunderstanding the USDA. Water expands when frozen. The pressure will burst eggs and cans. A bulged can from freezing is not only hard to tell apart from a bulged can from gas buildup (e.g., improper canning), but is likely no longer sealed. If you took a known-good can and froze it, the primary danger would be from explosion. Defrosting in the fridge and consuming immediately would not risk food poisoning. But the can is probably no longer sealed, so it may not be stored at room temperature." CreationDate="2011-07-29T17:34:26.560" UserId="160" />
  <row Id="20805" PostId="16470" Text="@derobert The USDA does say &quot;Cans frozen accidentally, such as those left in a car or basement in sub-zero temperatures, can present health problems&quot; but you're right, I didn't accurately summarize. That's what I get for typing quickly. I'll go back and edit now." CreationDate="2011-07-29T17:56:30.147" UserId="6808" />
  <row Id="20806" PostId="16470" Text="Yeah, accidental freezing breaks the seal, then it defrosts (warmer day), the water shrinking may actually create a vacuum in the now-deformed can, sucking stuff in. Can's contents is now no longer sterile. I'd suggest adding a paragraph about using proper containers (and fill amounts) in the freezer." CreationDate="2011-07-29T18:08:50.740" UserId="160" />
  <row Id="20807" PostId="16480" Text="@uncle brad - Yes, smooth and flavored ice cream with no chunks." CreationDate="2011-07-29T18:12:01.097" UserId="1685" />
  <row Id="20808" PostId="16474" Text="I suppose it doesn't have to be a vegetable. But, something with the same consistency, somewhere between a sauce and a soup." CreationDate="2011-07-29T18:20:10.093" UserId="6868" />
  <row Id="20809" PostId="16495" Text="or spray the case with a non stick spray." CreationDate="2011-07-29T23:56:07.597" UserId="6877" />
  <row Id="20810" PostId="16497" Text="Thanks.  BTW, should I mince the parsley before frying it?" CreationDate="2011-07-30T04:11:05.723" UserId="2194" />
  <row Id="20811" PostId="16240" Text="I am back: So, you said: `Leave them in an exposed part of the fridge`, why did you mention fridge, I don't use fridge, I have left them open on the rack. Is that a problem? Is there an alternative to oven drying? I don't have an oven right now. Wouldn't removing seeds effect its spiciness? After grinding would the chilies be converted to complete powder or just the flakes? I want the powder." CreationDate="2011-07-30T10:20:38.283" UserId="6168" />
  <row Id="20812" PostId="16247" Text="Your post was too helpful too! :hattip: The issue is that I am a working girlie and don't have the time to buy chilies and then grind them. I don't use fridge, that's why my green chilies turn red very soon and I don't want to waste them so thought of asking a question here. :) Your tips were helpful. Thanks." CreationDate="2011-07-30T10:25:56.187" UserId="6168" />
  <row Id="20813" PostId="16240" Text="And how many can be &quot;several weeks&quot;? one month is enough?" CreationDate="2011-07-30T10:27:50.630" UserId="6168" />
  <row Id="20814" PostId="16482" Score="1" Text="I have to wonder as to the purpose of doing this. Salt is one of the cheapest cooking ingredients and even up-market sea salts and rock salts are not really a big expense. It seems like allot of effort to make something that will never be as good as the real sea salts (lacking those minerals you mentioned.)" CreationDate="2011-07-30T11:21:24.527" UserId="6615" />
  <row Id="20815" PostId="16502" Text="Thanks. I did try following articles on Wikipedia starting at &quot;sea snail&quot; and whelk did look the closest but Google searches for &quot;whelk rapane&quot; didn't give me much insight and I'm not familiar with whelk." CreationDate="2011-07-30T13:48:06.663" UserId="6231" />
  <row Id="20816" PostId="15876" Text="this is a great suggestion, and I'm partial to both major types of yeast extract." CreationDate="2011-07-30T16:34:31.173" UserId="6241" />
  <row Id="20817" PostId="15487" Text="My first experiment with rennet was a failure. You also need buttermilk or something to culture the milk, an added step. --- By multitasking, I've made really easy inexpensive cheese via acid-precipitated milk curds, but they lack flavor and keeping qualities. Thanks for your answer." CreationDate="2011-07-30T16:45:24.087" UserId="6241" />
  <row Id="20819" PostId="16502" Score="2" Text="That's correct.  It's a genus of sea snails called &quot;[rapana](http://en.wikipedia.org/wiki/Rapana)&quot; in English." CreationDate="2011-07-30T17:08:41.410" UserId="5600" />
  <row Id="20820" PostId="16502" Score="2" Text="It specifically looks like a [veined rapa whelk (rapana venosa)](http://en.wikipedia.org/wiki/Rapana_venosa), which are common in the Black Sea." CreationDate="2011-07-30T17:11:37.713" UserId="5600" />
  <row Id="20821" PostId="16504" Text="Cos Callis: good points, I have specified new questions to address issues what I was looking with this question. But yes you are right here -- how long do you usually keep meat in freezing box? Like can you eat 1 year old chicken from freezing box or 1 month old?" CreationDate="2011-07-30T17:18:21.310" UserId="2954" />
  <row Id="20822" PostId="5596" Text="how to know when you cannot eat a black banana? -Well, it is getting long comment. I moved the question [here](http://cooking.stackexchange.com/questions/16507/when-fridged-black-banana-is-too-old-to-be-eaten)." CreationDate="2011-07-30T17:26:14.893" UserId="2954" />
  <row Id="20823" PostId="16505" Text="Please do not use the [health] tag. That subject has never been on topic here." CreationDate="2011-07-30T17:48:01.437" UserId="41" />
  <row Id="20824" PostId="16507" Score="1" Text="if you can catch them when they're very ripe, I suggest a quick peel, plasticwear, and plop in freezer before they're totally gone. Then you can use at your leisure for shakes and smoothies." CreationDate="2011-07-30T18:29:11.120" UserId="6241" />
  <row Id="20825" PostId="16481" Text="add fresh tomatoes to the list." CreationDate="2011-07-30T18:34:08.420" UserId="6241" />
  <row Id="20826" PostId="16460" Text="Mine is about 75 degrees F hotter. I discovered this by trial and error. If you do get a cheap thermometer, get 2. I don't think you can trust a cheap one." CreationDate="2011-07-30T18:39:45.437" UserId="6241" />
  <row Id="20827" PostId="16459" Text="when you do get &quot;dialed in&quot;, many oven knobs can be pulled off the oven, adjusted via a hidden screw to show the right temp. and remounted." CreationDate="2011-07-30T18:43:01.347" UserId="6241" />
  <row Id="20828" PostId="16240" Score="1" Text="@Anisha Kaul: &quot;Exposed part of the fridge&quot; means somewhere that doesn't have too much stuff around it, where air can easily flow around the peppers.  For oven/air drying, several weeks could be anywhere from 2 weeks to 6 weeks, I believe.  It would depend on climate.  As far as seeds: they actually do not carry much of the spiciness; it is the membranes around them which carry this.  However, the seeds do contribute a slight bitter flavor.  To achieve powder vs flakes you would need to grind more, and might need to use a different type of grinder (something with a finer blade)." CreationDate="2011-07-30T18:46:13.523" UserId="6345" />
  <row Id="20829" PostId="16514" Text="Thank you so much!!!" CreationDate="2011-07-30T20:27:54.150" UserId="6884" />
  <row Id="20830" PostId="16504" Text="Cos Callis: I see my fridge and freezing box more as a portfolio rather than an eating box. The video in the other reply described well the content as &quot;assets&quot;. Your duration estimate resonates with the other reply about 1 year in the video. +1 for personal reply, liked that." CreationDate="2011-07-30T20:46:08.090" UserId="2954" />
  <row Id="20832" PostId="16502" Text="It turns out &quot;rapane&quot; is the plural in Romanian of &quot;rapana&quot; which may have been a stumbling block for Google." CreationDate="2011-07-30T21:05:10.733" UserId="6231" />
  <row Id="20833" PostId="16519" Text="what do you do with the juice of tomatoes? Do you drink it or do you freeze it with tomatoes? Why do you take the skin off? What is the X for?" CreationDate="2011-07-30T21:59:54.763" UserId="2954" />
  <row Id="20834" PostId="16517" Score="1" Text="Tomatoes are one of the foods which responds best to canning. Frost (even fridge temperatures) robs them of flavor. Why would you want to freeze them at all?" CreationDate="2011-07-30T23:18:02.663" UserId="4638" />
  <row Id="20835" PostId="16519" Score="1" Text="The X is to get the skins off easier.  If you don't remove the skins, when you (eventually) cook with them, the skins will peel themselves off and you'll have a thin red inedible roll in whatever you are cooking." CreationDate="2011-07-30T23:33:23.307" UserId="6563" />
  <row Id="20836" PostId="16283" Text="http://www.instructables.com/id/Homemade-Magic-Shell-Recipe/" CreationDate="2011-07-31T00:19:36.210" UserId="6241" />
  <row Id="20838" PostId="16240" Text="Thanks. Actually, previously I had ground almonds in the same grinder, hoping to make a powder out of them, but oil drained out out of those almonds spoiling my plans. :banghead: That's why I am terrified about the grinder this time." CreationDate="2011-07-31T02:27:15.040" UserId="6168" />
  <row Id="20839" PostId="16519" Score="1" Text="Freeze the tomatoes whole, so the juice is included." CreationDate="2011-07-31T02:39:05.093" UserId="4442" />
  <row Id="20840" PostId="16509" Text="Also,just an additional note to this is that freezing will change the texture of the meat.  The ice crystals that form will tear at the meats structure.  Also, not really anything with the &quot;Nustritional Profile&quot; but can affect the meats ability to hold its moisture." CreationDate="2011-07-31T05:04:35.017" UserId="6755" />
  <row Id="20841" PostId="16528" Score="2" Text="are you looking for 'how long cottage cheese lasts after being packaged' question, or 'how do I decode the date code on the bottom of the cup' question?" CreationDate="2011-07-31T05:06:46.620" UserId="6241" />
  <row Id="20842" PostId="16527" Text="I like the topic of the question. However, it hurts our guidelines by both being a poll and being too broad to answer. So it should be closed. The second part is easy to edit away. Can you think of any wording which will change its poll nature and make sure there is one definite answer?" CreationDate="2011-07-31T07:08:16.687" UserId="4638" />
  <row Id="20843" PostId="16527" Text="As for the &quot;too broad to answer&quot; part, you already make the statement that the new recipe should be &quot;equally good&quot;, but still seem to give too much playroom. Especially your example: in fact, a hamburger tastes equally good as steak, but they are practically different recipes." CreationDate="2011-07-31T07:14:43.857" UserId="4638" />
  <row Id="20846" PostId="635" Text="I've used this method and it works wonderfully. It appeared in a cordon blue[sp?] book.&#xA;Follow your oven's instructions, but usually you should keep your oven door partially open during broil/grill operation, since it works using IR radiation and not diffusion, this will also prevent the creme from starting to cook (if you don't use the cold bath), and work only on the sugar layer." CreationDate="2011-07-31T08:17:27.203" UserId="2358" />
  <row Id="20847" PostId="16531" Text="At first I thought you were joking but this is a great answer because there is probably little detriment to quality and yet probably substantially less energy consumed.  Some of us might not mind the extra stirring.  I usually start with cold water and have no complaints." CreationDate="2011-07-31T09:17:48.943" UserId="6889" />
  <row Id="20848" PostId="16117" Text="Just to give a little update, using cooked potatoes worked well so far. Making a bread consisting only of potatoes did not work. I was too moist. Next, I'll try to microwave the potatoes, so that they don't have a chance to soak up water. No luck with raw potatoes yet." CreationDate="2011-07-31T09:22:29.590" UserId="6554" />
  <row Id="20849" PostId="16531" Text="If you are looking just for food myths, there are plenty of them (do you salt your beans while cooking or after?). But this isn't obsolete, because the technology of cooking pasta in a small amount of water was available at the time the cooking in a large amount of water caught on." CreationDate="2011-07-31T09:52:57.867" UserId="4638" />
  <row Id="20850" PostId="16517" Text="More specifically, a frozen tomato defrosted will be in slightly worse shape than a bottled/canned tomato. Preserving them uses less energy than freezing for months" CreationDate="2011-07-31T10:37:19.030" UserId="3203" />
  <row Id="20851" PostId="16531" Text="Large pots of water can be obsolete for the economic reason.  Knowledge that small pots of water work out fine is an improvement on the technology of cooking.  If you read the article it sounds like large pots of water is the tradition so it would be less water that would have to catch on." CreationDate="2011-07-31T10:54:25.927" UserId="6889" />
  <row Id="20852" PostId="16531" Text="If a food myth is harmless then it is not going to have any economic effects and so it would not answer the question.  More substantial food myths might." CreationDate="2011-07-31T10:56:40.900" UserId="6889" />
  <row Id="20853" PostId="16527" Text="I made edits that hopefully improve. &quot;Equally good&quot; is meant as a high standard." CreationDate="2011-07-31T11:02:20.070" UserId="6889" />
  <row Id="20854" PostId="16535" Score="4" Text="Eggs serve different purposes in different recipes. Which one are you referring to? It's impossible to answer this without being more specific." CreationDate="2011-07-31T12:06:55.667" UserId="41" />
  <row Id="20855" PostId="16533" Score="1" Text="What's the problem with putting more batter in each cup?" CreationDate="2011-07-31T12:42:57.673" UserId="4638" />
  <row Id="20856" PostId="16527" Text="Hi broiyan. Please see our [FAQ] and particularly the part where it says *You should only ask practical, answerable questions based on actual problems that you face.* Even the edited question has very vague criteria and states examples which seem to be largely a matter of opinion (&quot;cheaper than your time is worth&quot;), and it's not clear what problem, if any, this solves. Also, expect people to react negatively when you phrase your question as an order (&quot;give me X&quot;)." CreationDate="2011-07-31T12:49:39.593" UserId="41" />
  <row Id="20857" PostId="16517" Text="@TFD: yes but what about if my freezer is empty? This [video](http://www.goodeatsfanpage.com/season12/freezer/frozen_cache_tran.htm) mentions that &quot;Now unlike refrigerators, freezers work best when they are full. &quot; so I think it is good idea to add heat sinks such as tomatoes. I get two things at the same time: heat sinks against possible power shortages and cost cuts. Canning tomatoes is probably more costly than using freezer or is it? Something wrong with my plan? I am not worried about shape, I think I will add some C-vitamin and sugar against enzymes and crystallization." CreationDate="2011-07-31T13:39:03.960" UserId="2954" />
  <row Id="20858" PostId="16526" Score="1" Text="I fear that would not give the proper texture for the crème brûlée top." CreationDate="2011-07-31T13:46:47.150" UserId="6531" />
  <row Id="20859" PostId="16509" Text="the video suggested [here](http://cooking.stackexchange.com/questions/16503/good-idea-to-buy-discount-meat-for-freezing/16508#16508) used C-vitamin tablets as anti-oxidant. They just crunched the C-vitamin tablets with some sugar (against crystalllization). Can I btw use just normal C-vitamin tablets or do they need to be somehow special cooking tablets?" CreationDate="2011-07-31T13:48:12.440" UserId="2954" />
  <row Id="20860" PostId="16532" Score="1" Text="Really? Could you point to the discussion where you saw that? In general I would say it's safe to use the water you soaked the beans in." CreationDate="2011-07-31T13:49:20.547" UserId="6531" />
  <row Id="20861" PostId="16509" Text="@hhh: They're edible, so of course you can use them. I've never heard of special &quot;cooking tablets&quot;, although you can buy ascorbic acid in big tubs, which is a lot more cost-effective if you plan to do this a lot." CreationDate="2011-07-31T14:35:56.553" UserId="41" />
  <row Id="20862" PostId="16523" Text="You're correct I did mean gas (just due to personal preference) and also about the problem areas (large pans of water, some stir fries). It's not a *huge* problem, but if the commercial kit is the same price and (presumably) better than the domestic kit, then I thought it was worth a look." CreationDate="2011-07-31T14:41:49.420" UserId="6886" />
  <row Id="20863" PostId="16535" Text="@Aaronut: It IS possible to answer, but the result would be a small book (or something around 50 pages out of On Food and Cooking)." CreationDate="2011-07-31T16:16:35.473" UserId="6345" />
  <row Id="20864" PostId="16480" Text="My suggestion would be to cook the fruit down with the sugar into a syrup mixture." CreationDate="2011-07-31T20:10:39.217" UserId="1675" />
  <row Id="20865" PostId="16540" Text="Yes, pour your soup into another container. Any container will do, as the soup will cool very quickly once it is out of your kettle." CreationDate="2011-07-31T21:00:32.103" UserId="4442" />
  <row Id="20866" PostId="16535" Score="1" Text="So it is more complex than I expected." CreationDate="2011-07-31T21:45:52.343" UserId="6468" />
  <row Id="20867" PostId="16539" Score="1" Text="Are they also different baking times, or just different temperatures?" CreationDate="2011-07-31T22:31:41.293" UserId="41" />
  <row Id="20868" PostId="16542" Score="1" Text="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..." CreationDate="2011-07-31T23:14:36.443" UserId="86" />
  <row Id="20870" PostId="16541" Text="I agree with Kate. If you're going to do anything with them, just steam the hard veggies (broccoli, carrots, etc) very very briefly. Soggy veggy pasta salad doesn't sound very appetizing." CreationDate="2011-08-01T01:49:55.350" UserId="218" />
  <row Id="20871" PostId="16540" Score="1" Text="Ladle it into serving bowls, serve these to your dinning table, it will then be cold, just like at dinner :-(" CreationDate="2011-08-01T02:52:36.267" UserId="3203" />
  <row Id="20872" PostId="16527" Text="And they didn't say please!" CreationDate="2011-08-01T02:54:56.827" UserId="3203" />
  <row Id="20873" PostId="16535" Score="1" Text="As @Aaronut says, it's impossible to really answer. Like many &quot;ingredient&quot; questions, the best answer is to try and see. Make your favourite recipe with one less or one more egg and see what happens, even try no eggs" CreationDate="2011-08-01T02:56:37.150" UserId="3203" />
  <row Id="20874" PostId="9513" Text="I'm sure you're kidding, but... yeah, no.  Truffles won't fix frozen pizza unless you have access to a supplier who brought them over in the last week or two, while they are still fresh." CreationDate="2011-08-01T03:39:15.820" UserId="6345" />
  <row Id="20875" PostId="16543" Text="yes but I have only glass bottles, I have no storage containers really. Is it possible to use plastic bags and bottles?" CreationDate="2011-08-01T06:42:25.417" UserId="2954" />
  <row Id="20876" PostId="16539" Text="They both bake for the same length of time - 20 minutes." CreationDate="2011-08-01T10:17:01.907" UserId="6896" />
  <row Id="20877" PostId="16543" Text="If your bottles are plastic [#2, 4, or 5](http://en.wikipedia.org/wiki/Resin_identification_code), then you can safely freeze them with some water inside and submerge them in your soup.  Just make sure to clean the outside of the bottles first." CreationDate="2011-08-01T12:37:19.390" UserId="5600" />
  <row Id="20878" PostId="16553" Text="Certainly, beans should be sorted and rinsed before being soaked and (subsequently) cooked." CreationDate="2011-08-01T14:46:51.620" UserId="4489" />
  <row Id="20879" PostId="16519" Text="[Peeling tomatoes was the topic of an older question](http://cooking.stackexchange.com/questions/804/peeling-tomatoes), and in it, [Knives mentioned freezing then peeling when thawing](http://cooking.stackexchange.com/questions/804/peeling-tomatoes/866#866)" CreationDate="2011-08-01T15:03:29.757" UserId="67" />
  <row Id="20880" PostId="16517" Text="If you don't have the freezer space, you can also [oven dry them](http://www.google.com/search?client=safari&amp;rls=en&amp;q=oven+dried+tomatoes) to get something closer to sun-dried tomatoes that you can use through the winter.  As you cut them up, you'd also be able to deal with the larger tomatoes which aren't going to freeze was quickly as their smaller cousins." CreationDate="2011-08-01T15:06:55.220" UserId="67" />
  <row Id="20881" PostId="16541" Text="Kate, you should make that an answer." CreationDate="2011-08-01T15:22:39.747" UserId="3348" />
  <row Id="20883" PostId="16554" Text="And of course, those things that you'd cook before adding to a green salad (eg, beans not of the string-bean variety) would be good to cook for a pasta salad." CreationDate="2011-08-01T15:48:22.350" UserId="67" />
  <row Id="20884" PostId="16554" Text="In Italy often you use pickled vegetables (carrot, onions, peppers, cauliflower, celery), olives, hard-boiled egg, and some ham or tuna." CreationDate="2011-08-01T16:03:57.847" UserId="6531" />
  <row Id="20885" PostId="16543" Text="I would *not* use glass bottles, because the rapid temperature change could cause them to fracture and add some extra &quot;crunch&quot; to your soup." CreationDate="2011-08-01T16:49:30.573" UserId="106" />
  <row Id="20886" PostId="16531" Text="easy: all the hypersalted and dried fish products like bacalao or stockfis should have been made obsolete by refrigeration. But then, what starts out as a necessary practice to preserve a precious resource soon becomes a &quot;cultural necessity&quot; in its own right." CreationDate="2011-08-01T16:50:47.560" UserId="4558" />
  <row Id="20887" PostId="16558" Text="As an aside, for most fruits you really won't want to add more than a half-cup to a cup (?) to a half-gallon freezer if you're looking for ice cream as a result.  Add too much, and you're in sorbet territory.  And you still want the ice cream character to come through without being overwhelmed by the fruit." CreationDate="2011-08-01T17:23:24.567" UserId="106" />
  <row Id="20888" PostId="16536" Text="I have found that most muffin recipes I have baked say they make 24 muffins, but I always fill them so full that I only get 17 or so, but I get the bakery style tops. :)" CreationDate="2011-08-01T17:50:19.870" UserId="3058" />
  <row Id="20889" PostId="16558" Score="1" Text="Almost any fruit or berry is going to have some pulp or seeds so if you want it really smooth, you are likely going to need to strain with a fine mesh strainer." CreationDate="2011-08-01T18:00:21.857" UserId="24" />
  <row Id="20890" PostId="16483" Text="Indeed, the jerky made from an entire flank steak will fit into a small sandwich bag or two. A person eating dried meat to supplement the starches and vegetables being provided shouldn't eat more than a quarter of a flank steak a day, so the volume of jerky is unlikely to exceed that of a Tshirt or two on a trip of 10 days. To me this is a &quot;good enough&quot; solution." CreationDate="2011-08-01T18:32:16.557" UserId="304" />
  <row Id="20891" PostId="16563" Text="Bread has *plenty* of water. Do you mean bread *crumbs*, which are typically used in batters?" CreationDate="2011-08-01T18:52:34.323" UserId="41" />
  <row Id="20892" PostId="16562" Text="interesting... I've had purple potatoes before, but they were always purple inside." CreationDate="2011-08-01T19:30:33.960" UserId="6531" />
  <row Id="20893" PostId="16482" Text="It's something I'd like to try, as I'm skeptical how much of a difference those minerals make in the flavor.  [Morton's Kosher Salt](http://www.amazon.com/Morton-coarse-kosher-salt/dp/B001GHYO44/ref=sr_1_1?ie=UTF8&amp;qid=1312226989&amp;sr=8-1) is about 10 dollars for 3 pounds.  [Maldon sea salt](http://www.amazon.com/Maldon-Salt-Flakes-ounce-Boxes/dp/B001XVW3DC/ref=sr_1_1?s=grocery&amp;ie=UTF8&amp;qid=1312227027&amp;sr=1-1) is about 16 dollars for one pound.  The actual dollar difference may not be significant, but if it can be done, I may prefer this as a substitute." CreationDate="2011-08-01T19:42:43.330" UserId="6818" />
  <row Id="20894" PostId="16552" Text="I believe the only ingredient was shrimp (I returned the floaters to the store). Even after fully thawing to cold tap water temperature, the shrimp still floated and still were more frothy than the others with more rinsing. Maybe the froth does suggest an additive." CreationDate="2011-08-01T21:45:53.127" UserId="4386" />
  <row Id="20895" PostId="16572" Text="Look here: http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook" CreationDate="2011-08-01T21:46:46.760" UserId="641" />
  <row Id="20896" PostId="16573" Score="9" Text="What dangerous bacteria?" CreationDate="2011-08-01T21:53:07.187" UserId="41" />
  <row Id="20897" PostId="16572" Text="I think that this subject matter is already covered by @BaffledCook's link as well as [Need suggestions for ABSOLUTE beginner's cookbook](http://cooking.stackexchange.com/q/9921) and [Resources for a beginner learning to cook](http://cooking.stackexchange.com/q/2799) If those don't help, please edit your question to be more specific on what's missing." CreationDate="2011-08-01T21:57:44.333" UserId="41" />
  <row Id="20898" PostId="16573" Text="I do not know. But I remembered a news program where they warned that raspberries contained some kind of germs/bacteria that could be dangerous. Also I've been raised with the &quot;need to pour boiling water over&quot; frozen berries. The question is an aim to clarify the risk of not fully boiling the berries before blending, if any." CreationDate="2011-08-01T22:06:28.390" UserId="6909" />
  <row Id="20899" PostId="16573" Text="What country are you in. Berry bacteria is not a common problem? Freezing stops bacteria multiplication, and since you normally consume smoothies immediately after making them there should be no problem even IF dangerous bacteria was present?" CreationDate="2011-08-01T22:10:57.057" UserId="3203" />
  <row Id="20900" PostId="16562" Score="1" Text="Potatoes take max 20 mins, sweet potatoes max 15 minutes to cook. You are killing them!" CreationDate="2011-08-01T22:12:27.117" UserId="3203" />
  <row Id="20901" PostId="16560" Text="Thank you so much!  I'll go ahead and give it a try then :)" CreationDate="2011-08-01T22:13:12.090" UserId="6896" />
  <row Id="20902" PostId="16573" Text="I live in Denmark, though the berries can often be from other countries as we import a lot. But say the berries DO have bacteria, would the washing in boiling water be enough?" CreationDate="2011-08-01T22:18:05.757" UserId="6909" />
  <row Id="20903" PostId="16543" Text="If your bottles are food grade plastic, then you can pour the soup in just fine (for storage within the same containers, or to help with cooling the soup before transferring it to your storage containers or plastic bags).  If you are unsure or concerned, do a trial with a very small amount of soup in a plastic bottle and monitor it.  I would NOT put hot soup into plastic bags, since in my experience, they would melt.  Cold soup or room temperature yes, but hot NO." CreationDate="2011-08-01T22:35:33.817" UserId="2939" />
  <row Id="20904" PostId="16573" Score="2" Text="Hard to say without knowing what kind of bacteria, and how much. Cooking almost never kills every single individual bacterium, it's a question of safety thresholds. If you have reason to believe that the fruit is contaminated, but don't know any more details, then nothing short of boiling it into purée is truly safe. On the other hand, if it's safe to eat right out of the bag (which is normally guaranteed and enforced by government food agencies) then boiling water is just a waste of time, water, and perfectly good fruit." CreationDate="2011-08-01T23:07:18.493" UserId="41" />
  <row Id="20905" PostId="16573" Score="1" Text="What do you do when you get fresh berries? Presumably you wash them and eat them, right? Are you assuming that these frozen berries are somehow more contaminated?" CreationDate="2011-08-01T23:46:17.277" UserId="1672" />
  <row Id="20906" PostId="16575" Score="2" Text="+1 for the watermelon... I don't see how you could slice one with anything other than a long, straight knife. Maybe a sword..." CreationDate="2011-08-02T02:35:29.077" UserId="5505" />
  <row Id="20907" PostId="16573" Text="I'd also suggest that, in general, *NO*, pouring boiling water over them wouldn't kill the bacteria (if present) for the following reasons:  1) would be surface-only, 2) would rapidly chill below the kill zone due to the temperature of the berries, and 3) would not be in contact long enough at a high enough temperature.  Look at pasteurization (which doesn't actually sterilize, it only kills off enough pathogens to make the food &quot;safe&quot;) - it requires a temperature of 275 degrees F (135C) for at least one second.  That's well above the boiling point.  At 160F (71C) you need at least 15-20 sec." CreationDate="2011-08-02T03:00:10.000" UserId="106" />
  <row Id="20908" PostId="16574" Text="It depends on what you're doing to each of the things -- am I trying to take the back out of the raw chicken?  then I want sheers.  Bone it out?  then a boning knife.  Hack it up for soup-making purposes?  then a cleaver.  ... am I just coring out the pepper for stuffing (paring knife), or julienne (a chef or other large knife)?" CreationDate="2011-08-02T03:57:07.690" UserId="67" />
  <row Id="20909" PostId="16573" Text="Thank you Galactic Cowboy, that was pretty much what I wanted to know. This is my first post here and I realize that I should have formulated the question like this: IF berries have a health issue through bacteria or the like, is pouring boiling water over them enough, or do I need to boil them through. :)" CreationDate="2011-08-02T04:20:10.057" UserId="6909" />
  <row Id="20910" PostId="16562" Score="1" Text="@TFD I was following a recipe that said to boil the sweet potatoes for 45 minutes - I have used it may times and the potatoes are still raw in the deep center after boiling, which is part of the reason you fry them, to finish cooking them." CreationDate="2011-08-02T04:31:56.027" UserId="3058" />
  <row Id="20911" PostId="16571" Score="1" Text="Highly depends on the size of the potato. A small 50g potato does not take the same time as a huge 1kg monster..." CreationDate="2011-08-02T05:51:59.020" UserId="6531" />
  <row Id="20912" PostId="16579" Text="Aye. It's called, &quot;chemicals&quot;" CreationDate="2011-08-02T07:20:35.763" UserId="6039" />
  <row Id="20913" PostId="16579" Score="1" Text="Yeah, dangerous stuff like rennet, vinegar, and salt" CreationDate="2011-08-02T07:42:04.973" UserId="3203" />
  <row Id="20914" PostId="16573" Text="Recently in Sweden there has been a lot of talk about the parasite &quot;Dvärgbandmask&quot; (sorry, don't know the English name). It is a small worm carried by foxes and such. Berries picked in the woods can be contaminated, even though it is highly unusual. The disease that this parasite can cause in humans is *extremely* dangerous, and there is no cure. In the past these worms did not exist in Sweden, only further south in Europe (Denmark?) but last year they started appearing in Sweden too. Anyway, if you want to be 100% safe from these guys you have to cook the berries properly." CreationDate="2011-08-02T08:17:09.953" UserId="3756" />
  <row Id="20915" PostId="16574" Score="1" Text="Without more specific requirements, I think this is essentially a duplicate of [What knives are &quot;required&quot; for a serious home kitchen?](http://cooking.stackexchange.com/q/184) - any objections?" CreationDate="2011-08-02T13:05:07.240" UserId="41" />
  <row Id="20916" PostId="16583" Text="Thanks a lot for this answer. I will give it a shot again in a day or two and will let you know how it turned out." CreationDate="2011-08-02T13:16:24.290" UserId="6915" />
  <row Id="20917" PostId="16573" Text="I've always been quite happy picking raspberries in the hills and eating on the spot (Scotland). If I had some bough from a shop, I'd wash in cold water to clean of any pesticides and insects. Frozen and packeted fruit should have been washed and be sterilised so I wouldn't bother washing them at all. I doubt hot water rinse would kill any bacteria. In fact I'd suspect it would be just the thing to encourage them to grow. Bacteria often love warm water. You have to use high temperatures for several minutes to kill most bacteria." CreationDate="2011-08-02T14:10:39.943" UserId="6615" />
  <row Id="20918" PostId="16579" Score="1" Text="Making paneer?  If so, pressing and squeezing tightly in cheesecloth will force the curd together into a more homogeneous whole." CreationDate="2011-08-02T14:19:54.890" UserId="6345" />
  <row Id="20919" PostId="16579" Text="@BobMcGee No, making curd only. :doh: Perhaps I framed the question wrong. Here I am talking of yogurt not curd! I didn't know the exact difference between the English terms yogurt and curd. :(" CreationDate="2011-08-02T15:38:26.330" UserId="6168" />
  <row Id="20920" PostId="16581" Text="Perhaps I wrote the question wrong, sorry, see edit." CreationDate="2011-08-02T15:40:17.157" UserId="6168" />
  <row Id="20921" PostId="16571" Text="@nico - that was my thinking. These sweet potatoes (or whatever they were, I'm not entirely sure) were pretty massive, so I cooked them for as long as I would cook a similar sized regular sweet potato, which I have done many times in the past." CreationDate="2011-08-02T18:16:42.850" UserId="3058" />
  <row Id="20922" PostId="16579" Score="1" Text="@Anisha Kaul: Yes, I think it is a language difference here.  Curds are the little lumps that form when you add acid to milk or yogurt. When you talk about &quot;making curds&quot;, generally it is assumed you're discarding the whey (the greenish liquid that separates from the curds).   In this case, the curds are usually used for cheese-making.  With yogurt, kefir, or villi (or other cultured milk products) we talk about culturing it; it is not described as &quot;making curds&quot;, since a smooth, even consistency is preferred to grainy, chewy curds." CreationDate="2011-08-02T18:32:40.787" UserId="6345" />
  <row Id="20923" PostId="16589" Text="Thanks. I've only seen korean chefs (which I always thought was weird) but whatever. What you say makes sense. I've only been to one high end resturaunt, but still they didn't serve wasabi on the fish. So...even though I use chop sticks I still look american because I mix soy sauce and wasabi?? Oh well." CreationDate="2011-08-02T20:25:03.423" UserId="5093" />
  <row Id="20924" PostId="16550" Text="A disposable alternative to ice packs that I use is filling a small ziploc bag with ice and a little water (the water is to increase heat conduction when the bag is first put in the target food)." CreationDate="2011-08-02T20:38:59.310" UserId="6688" />
  <row Id="20925" PostId="16535" Text="Since there's been no clarification, I'm closing this. You might want to look at the following questions for more info on what eggs do: [Are there any vegetarian-friendly egg substitutes that can be used in cakes?](http://cooking.stackexchange.com/q/14025) [What can I use to replace eggs in the recipe?](http://cooking.stackexchange.com/q/7012) and [Brownies without egg](http://cooking.stackexchange.com/q/4051) Various answers in all of these discuss the different properties of eggs in recipes." CreationDate="2011-08-02T22:37:44.573" UserId="41" />
  <row Id="20926" PostId="16589" Score="4" Text="Ah I understand it, one isn't supposed to eat sushi with chopsticks either. It's like eating a taco with knife and fork." CreationDate="2011-08-02T22:48:33.737" UserId="2742" />
  <row Id="20927" PostId="16538" Score="1" Text="I freeze them the same way, but you forgot the easy way to remove the skins.  When it is time to use them, run them under warm water and slide the skins off.  Then toss them in the soup or sauce." CreationDate="2011-08-02T23:04:04.317" UserId="6512" />
  <row Id="20928" PostId="16589" Text="+1 for comment 2. This is a global problem. Lack of real training and therefore people making bad examples of classic foods" CreationDate="2011-08-02T23:13:20.847" UserId="3203" />
  <row Id="20929" PostId="16579" Score="1" Text="http://cooking.stackexchange.com/questions/2243/what-is-the-difference-between-yoghurt-and-curd" CreationDate="2011-08-02T23:18:20.000" UserId="3203" />
  <row Id="20930" PostId="16581" Text="Yep, curds is cheese making, now we are on yoghurt? Accurate temperature control and is the key to smooth yoghurt" CreationDate="2011-08-02T23:41:15.767" UserId="3203" />
  <row Id="20931" PostId="5100" Text="I can confirm that buffallo milk is extensively used in India too. Its a very creamy, protein rich milk and is used for making curd-based sweets. And feeding youngsters." CreationDate="2011-08-02T23:47:27.947" UserId="3688" />
  <row Id="20932" PostId="16581" Text="Yes, but that's not a complete answer. ;)" CreationDate="2011-08-03T00:42:51.173" UserId="6168" />
  <row Id="20933" PostId="16579" Text="@Bob Thanks for clarification." CreationDate="2011-08-03T00:44:10.490" UserId="6168" />
  <row Id="20934" PostId="16592" Text="There are also aromatic oils being released, these are gone pretty quickly once the heat is turned up, so they are one use items only if used as intended" CreationDate="2011-08-03T02:48:05.053" UserId="3203" />
  <row Id="20940" PostId="16589" Text="@SevenSidedDie: well, there's worst... you could eat **sushi** with knife and fork!!! :D" CreationDate="2011-08-03T07:00:30.227" UserId="6531" />
  <row Id="20942" PostId="16589" Score="2" Text="When I lived in Japan, it was quite common to mix wasabi with soy sauce when it was served separately.　It was also normal to eat sushi with chopsticks. Apparently both of these practices are not truly &quot;correct,&quot; but a quick search online shows many Japanese having the same doubts about proper eating sushi etiquette, so don't imagine you are causing a major faux pas as many Japanese themselves seem to be unsure of these points." CreationDate="2011-08-03T07:43:14.510" UserId="1570" />
  <row Id="20944" PostId="16589" Text="@user1570: That's right.  I think it really depends on the formality of the restaurant.  In the more formal places, they won't serve any separate wasabi or soy (only [gari](http://bit.ly/8aYdE)) and they'll give you a small moist towel (in addition to the [oshibori](http://bit.ly/nyQ69X)) that you are supposed to use to clean your fingers between pieces of sushi, under the expectation that you will use your hands.  If they don't give a towel to clean your fingers, then I think it is acceptable to use chopsticks." CreationDate="2011-08-03T11:52:26.167" UserId="5600" />
  <row Id="20948" PostId="16600" Score="2" Text="What about the George Foreman grill?" CreationDate="2011-08-03T12:22:15.253" UserId="4194" />
  <row Id="20950" PostId="16589" Text="I think the &quot;kill parasites&quot; claim is highly dubious and I doubt it would really do so. I've always had wasabi served separately or mixed with the soy sauce. If the chef put wasabi inside the sushi, it would have to be a minuscule amount as some people really find it too hot." CreationDate="2011-08-03T12:35:16.257" UserId="6615" />
  <row Id="20951" PostId="16589" Text="@Rincewind42: Yeah, it's usually not very much wasabi.  But keep in mind that &quot;real&quot; wasabi is much much less &quot;hot&quot; than the imitation stuff that is served at many restaurants." CreationDate="2011-08-03T12:40:32.617" UserId="5600" />
  <row Id="20952" PostId="16606" Text="One of my fave summer drinks - dissolve instant coffee in a tablespoon or so of water, add half a glass of cold milk and a squirt of chocolate syrup, stir really well, top up with more cold milk." CreationDate="2011-08-03T12:43:50.413" UserId="304" />
  <row Id="20954" PostId="16580" Text="The goal of health regulations is to not allow them ... but many countries have had problems with pathogens that were believed to be *in* the items (eg, tainted water used to grow spinich in the U.S, the bean sprout incident in Germany where they think it might've been in the seeds).  The only advantage to frozen over fresh in this case is that if it's sold frozen, it's packaged with tracking numbers, so it's easier to identify the source if there's a recall." CreationDate="2011-08-03T14:03:05.463" UserId="67" />
  <row Id="20955" PostId="16594" Score="1" Text="Are you trying to **learn how** to tell the difference?  (Also I think the question about allergies would be better served in a different question.)" CreationDate="2011-08-03T14:56:26.697" UserId="1685" />
  <row Id="20956" PostId="16609" Text="Exact time is impossible to judge, as we don't know how it's been prepared or stored.&#xA;&#xA;For instance, was this something commercially made?  If so, was it sold in a jar and shelf-stable, or was it sold in the refrigerated section?" CreationDate="2011-08-03T16:05:53.400" UserId="67" />
  <row Id="20957" PostId="16580" Text="The number of cases is so small you should ignore the risk. Tons of food, frozen, fresh, dehydrated, you name it, is sold around the world and less then 100 people have died of one localized incident. Not that that's not serious, but you really should consider food bought in shops as safe." CreationDate="2011-08-03T16:13:58.330" UserId="641" />
  <row Id="20959" PostId="16604" Text="Thanks. I was aware of this, but like you said, wouldn't have expected this to occur ten minutes after actually preparing the dressing." CreationDate="2011-08-03T17:33:27.147" UserId="6143" />
  <row Id="20960" PostId="16608" Text="Thanks. No, nobody could've poured cream into it. That would've altered the taste, and since we only returned from holiday two days ago, we haven't got any cream in the house yet :-) But good point about the blender efficiency, although I would've expected to see this when preparing it and not later on ..." CreationDate="2011-08-03T17:36:08.517" UserId="6143" />
  <row Id="20961" PostId="16604" Text="@takrl: could it be that the air bubbles were really tiny and started to slowly &quot;merge together&quot; after that? That would change their light diffracting properties. Did the color change only in the dressing poured on the salad or also the one that was left in the container (if any)?" CreationDate="2011-08-03T17:46:28.663" UserId="6531" />
  <row Id="20962" PostId="16604" Text="Thanks, for the idea, but I can't really tell. Since it was considered delicious there wasn't any left in the container (I actually -sort of- had to defend it to be used for the salad :) )" CreationDate="2011-08-03T17:49:07.367" UserId="6143" />
  <row Id="20963" PostId="16607" Text="kind of related: http://cooking.stackexchange.com/questions/15779/what-kind-of-olive-oil-should-i-use" CreationDate="2011-08-03T18:04:23.033" UserId="6531" />
  <row Id="20964" PostId="16613" Text="I think you meant [safflower oil](http://en.wikipedia.org/wiki/Safflower).  (Cooking with [safranal](http://en.wikipedia.org/wiki/Saffron#Chemistry), the oil in saffron, can get very expensive!)" CreationDate="2011-08-03T19:18:50.137" UserId="5600" />
  <row Id="20966" PostId="16602" Text="@Knives Thanks for editing, it's probably obvious that I'm not a native speaker." CreationDate="2011-08-03T20:08:27.420" UserId="6143" />
  <row Id="20967" PostId="16613" Text="You're right - edited in my answer. Thanks for catching it :) silly brain changes words around sometimes." CreationDate="2011-08-03T20:13:48.730" UserId="6808" />
  <row Id="20968" PostId="16602" Text="you're doing fine - I wouldn't have guessed." CreationDate="2011-08-03T20:15:14.883" UserId="86" />
  <row Id="20969" PostId="16607" Text="Look at my answer [here](http://cooking.stackexchange.com/questions/15249/why-should-i-use-olive-oil/15262#15262)" CreationDate="2011-08-03T20:19:39.013" UserId="641" />
  <row Id="20970" PostId="16617" Text="OK, without a rice cooker :) Basic method" CreationDate="2011-08-03T20:51:08.673" UserId="641" />
  <row Id="20971" PostId="16617" Text="For this to be a useful answer to OP's question, you should enumerate the process by which a rice cooker cooks perfect rice." CreationDate="2011-08-03T20:51:18.117" UserId="1687" />
  <row Id="20972" PostId="16617" Text="i'll echo Thursagan. just get a rice cooker -- there is no other way i've found that is as foolproof. as for enumerating the process by which it's better, i have no idea. i consider it magic. but if you want rice that fits your qualifications, seriously... get a rice cooker." CreationDate="2011-08-03T21:05:39.850" UserId="1415" />
  <row Id="20973" PostId="16617" Text="Sorry all you need to do is wash the rice (to get rid of the starch)and then put half a cup more water than the amount of cups of rice like:" CreationDate="2011-08-03T21:06:52.593" UserId="6872" />
  <row Id="20974" PostId="16617" Text="1cup of rice 1and a half cup of water" CreationDate="2011-08-03T21:07:19.397" UserId="6872" />
  <row Id="20975" PostId="6790" Text="What do liquid measuring items look like or what are they called? I feel like all I have are measuring cups (either plastic or glass)..." CreationDate="2011-08-03T21:25:17.110" UserId="2765" />
  <row Id="20976" PostId="16578" Text="Most of the variables you mentioned seem dubious because the shrimp were the same manufacturer, same packaging." CreationDate="2011-08-03T21:54:04.230" UserId="4386" />
  <row Id="20978" PostId="16573" Text="@Henrik Söderlund: Easy way to find the English name: Look it up on your local Wikipedia, then use the English interwiki link. It seems that gives http://sv.wikipedia.org/wiki/Echinokockinfektion with an English name of echinococcosis. I'm not completely sure of this since I can't read Swedish." CreationDate="2011-08-03T22:16:37.853" UserId="160" />
  <row Id="20979" PostId="16600" Score="1" Text="Look for camping grills. Either that, or a cast iron grill pan." CreationDate="2011-08-03T22:22:53.290" UserId="160" />
  <row Id="20980" PostId="16578" Text="@ErikE: Even so, the catch is bound to change from day to day and certainly from week to week. I don't mean to say that you shouldn't return food if you think that it's bad, but only that some differences between bags doesn't necessarily mean that one is bad. I think your nose would know if your shrimp were so far gone that they'd changed color. Anyway, you'd be smart to call the manufacturer and ask. The last thing they'll want is for you to eat bad shrimp with their name on it, and they should be able to tell you what differences are okay or not." CreationDate="2011-08-03T22:26:45.713" UserId="5505" />
  <row Id="20981" PostId="16592" Text="Yeah I was thinking along those lines as well but more for environmental reasons didn't want to be using a plank every time if it made no difference. Thanks for the answer" CreationDate="2011-08-03T22:27:42.140" UserId="6918" />
  <row Id="20982" PostId="16573" Text="@derobert: Thanks, good to know." CreationDate="2011-08-03T22:43:01.230" UserId="3756" />
  <row Id="20984" PostId="16607" Text="General health and diet issues are off-topic here as per the [FAQ]. There are a number of questions here on the specific nutritional characteristics and effects of various oils and cooking methods; as for which particular oil is healthiest *for you*, consult a dietitian." CreationDate="2011-08-03T22:49:36.123" UserId="41" />
  <row Id="20985" PostId="16609" Text="Also, what's in it? Just basil? Oil? Garlic? Preservatives like vinegar?  Please see this related question: [How long can a bottle of self-made basil sauce last without rotting?](http://cooking.stackexchange.com/q/14887)" CreationDate="2011-08-03T22:56:03.700" UserId="41" />
  <row Id="20986" PostId="16617" Text="@overslacked : they have a sensor in them so that once there isn't any liquid water, it switches the heat to low, so it doesn't burn.  They also have markings for the liquid based on the amount of rice, but it's not a constant ratio." CreationDate="2011-08-03T23:25:13.713" UserId="67" />
  <row Id="20987" PostId="16617" Score="1" Text="@franko: This is a site about culinary skills and techniques. Saying &quot;buy this piece of specialized equipment that does it for you&quot; really isn't a good answer to *any* question here, at least not without a proper explanation of the principles on which it operates and why it's difficult to recreate with conventional tools." CreationDate="2011-08-03T23:33:41.297" UserId="41" />
  <row Id="20988" PostId="16617" Text="@Aaronut - understood. my apologies. the original question stressed &quot;fail safe&quot;, so i felt a rice cooker qualified, since it's the ONLY &quot;foolproof&quot; way i've found. it has become an essential a tool in my own kitchen, and is no more specialized to me than a knife or a toaster oven." CreationDate="2011-08-04T00:08:28.030" UserId="1415" />
  <row Id="20990" PostId="488" Text="@Joe, I'm waiting for someone to hack one of those electronic pressure cookers ( https://duckduckgo.com/?q=Electric+Programmable+Pressure+Cooker+!a ). Right now, I think they will supply everything except &quot;deep fryer&quot; as they come from the factory." CreationDate="2011-08-04T01:48:35.890" UserId="6241" />
  <row Id="20991" PostId="12816" Text="Roasted cauliflower for dinner tonight was super yummy. A little hotter (400) and nothing but olive oil. It gets kind of crispy and frizzly in places, definitely sweeter, and addictively good." CreationDate="2011-08-04T02:17:15.983" UserId="304" />
  <row Id="20992" PostId="16592" Text="Planks grow on trees :-) Use as many as you want, the worst thing that can happen is that people start planting more trees, oh how bad that would be!" CreationDate="2011-08-04T05:05:44.490" UserId="3203" />
  <row Id="20993" PostId="16582" Text="You should use fresh, unfrozen shrimp if you have access to them. They are MUCH better than the cheaper frozen options and you'll notice the difference immediately. @ESultanik's advice on cooking is very solid." CreationDate="2011-08-04T07:14:08.513" UserId="6938" />
  <row Id="20994" PostId="3628" Text="which is......." CreationDate="2011-08-04T08:02:09.203" UserId="3596" />
  <row Id="20995" PostId="16615" Text="Also depends on the recipe... you don't really want loose rice if you're cooking, for instance, risotto or sticky rice!" CreationDate="2011-08-04T08:29:30.120" UserId="6531" />
  <row Id="20996" PostId="4934" Text="And don't forget regionalities... you'd better not put two Italians (esp. from different regions) cooking in the same kitchen if you don't want to start hearing them yelling about which is the **right** way to do this and to do that :D (I'm Italian btw)" CreationDate="2011-08-04T08:49:52.503" UserId="6531" />
  <row Id="20997" PostId="15127" Text="Anyway this is how it is in France" CreationDate="2011-08-04T09:29:54.297" UserId="5208" />
  <row Id="20998" PostId="16582" Text="@jkraybill is correct, however, if you don't live in a place that has access to fresh (preferably live) seafood then it may be better to actually buy frozen shrimp.  That's because almost all frozen shrimp is frozen immediately after it is caught, sometimes actually on the boat (or at the farm, if they are farmed).  Some markets that sell &quot;fresh&quot; shrimp are actually just selling frozen shrimp that they thawed.  Sometimes those shrimp can even have been re-frozen a number of times, and there's no way to know.  If you are buying bagged frozen shrimp, chances are it was only frozen once." CreationDate="2011-08-04T11:51:29.880" UserId="5600" />
  <row Id="20999" PostId="16624" Text="You shouldn't ask for recipes on here. Read the FAQ?" CreationDate="2011-08-04T12:00:24.897" UserId="3581" />
  <row Id="21000" PostId="16624" Score="2" Text="In this case, I am not sure if it is completely off topic.  The question is asking about a previously uncommon (perhaps extinct) food that has started making a comeback, and, unlike other recipe requests, it is not even clear what the basic ingredients are for the dish, let alone the method.  In a sense, this is similar to a [tag:food-identification] question." CreationDate="2011-08-04T13:32:12.540" UserId="5600" />
  <row Id="21001" PostId="16618" Text="I'll give this method a try and comment here." CreationDate="2011-08-04T14:16:46.393" UserId="641" />
  <row Id="21002" PostId="9352" Text="+1 I always wondered why the sauce wouldn't stick :)" CreationDate="2011-08-04T15:18:07.757" UserId="6143" />
  <row Id="21003" PostId="16633" Text="+1, your answer beat mine by ~1 minute ;-)" CreationDate="2011-08-04T15:24:31.777" UserId="5600" />
  <row Id="21004" PostId="16620" Text="+1 That's a good point.  The part that I am skeptical about, though, is whether the small amount of wasabi is actually enough to have any sort of measurable effect." CreationDate="2011-08-04T15:52:54.093" UserId="5600" />
  <row Id="21005" PostId="4934" Text="@nico: totally true." CreationDate="2011-08-04T15:57:02.653" UserId="1342" />
  <row Id="21006" PostId="16623" Text="So it does not seem to be dangerous to eat such spices which are over a decade old when no moldy. It is clear that it is not good to eat them a lot. There are apparently more bad bacterias in such spices. - How much? Probably, I can see it with a 100x microscope and estimate it." CreationDate="2011-08-04T16:03:13.247" UserId="6849" />
  <row Id="21007" PostId="16617" Text="@Joe - Thanks, but I already know that :D (my point was articulated better by Aaronut). And by the way, I'm not disagreeing that &quot;get a rice cooker&quot; is good advice, it's what I use most of the time." CreationDate="2011-08-04T16:41:35.023" UserId="1687" />
  <row Id="21008" PostId="7266" Text="Goiter, not gout... http://en.wikipedia.org/wiki/Goitre" CreationDate="2011-08-04T17:20:50.930" UserId="160" />
  <row Id="21009" PostId="16635" Text="While these cuts may be popular in some areas, I don't think I've ever seen them used for a cheesesteak in Philadelphia." CreationDate="2011-08-04T18:05:59.737" UserId="5600" />
  <row Id="21010" PostId="16623" Score="1" Text="There's an upper limit to how much bacteria can be in your ground spices and bread crumbs with limited moisture.  **With that said**, you're never eating spices (or even bread crumbs) for nutritional content.  They're there for some added texture or flavor.  Ground spices **will** lose flavor over time--the  aromatic oils will evaporate off or oxidize slowly.  Bread crumbs just need to become crispy when fried and absorb moisture in ground meats (i.e. meatloaf), which they should be able to do for some time.  If you're not comfortable eating old food, by all means, throw it out though." CreationDate="2011-08-04T19:32:18.773" UserId="6818" />
  <row Id="21011" PostId="16624" Text="I think that, though this question maybe shouldn't have been phrased as &quot;does anyone have a recipe?&quot;, it's a great question to have here. In truth, the question is more &quot;what is atta chicken?&quot;." CreationDate="2011-08-04T20:42:13.937" UserId="1672" />
  <row Id="21012" PostId="7266" Text="Lack of Iodine gives one GOITER, a swelling of the thyroid gland. Excess uric acid gives one gout, a result of uric acid crystals forming in the joints." CreationDate="2011-08-03T22:25:41.050" UserId="6769" />
  <row Id="21013" PostId="10848" Text="That is THE BEST food advice ever." CreationDate="2011-08-04T22:08:56.657" UserId="3688" />
  <row Id="21014" PostId="16607" Text="I hardly asked which is the healthiest for -me-. I asked which oil is the healthiest for everyone/most people." CreationDate="2011-08-04T23:27:38.010" UserId="3806" />
  <row Id="21015" PostId="16645" Text="Yeah, excellent, I've done hollandaise before and had good success, flavor was a bit off (too much lemon I think) I'll consult my books on this variation and give it a try.  Thanks!" CreationDate="2011-08-04T23:54:40.600" UserId="6757" />
  <row Id="21016" PostId="16574" Text="@Aaronut : I think it's too vague, but I don't think it's a duplicate.  Related, yes, but not a duplicate.  The answers are unfortunately leading that way, when it has the potential to explain when you'd select a boning knife or a cleaver over a chef's knife." CreationDate="2011-08-05T03:29:09.417" UserId="67" />
  <row Id="21017" PostId="16630" Text="I think you might be right. Sadly. :(" CreationDate="2011-08-05T05:36:14.660" UserId="3596" />
  <row Id="21018" PostId="16650" Score="1" Text="Yes I agree, I feel that thrown out drippings are quite a waste.  I've even shied away from the grill with steaks in favor of sous vide + cast iron finish.  It's tough to beat the best!" CreationDate="2011-08-05T12:58:20.877" UserId="6757" />
  <row Id="21019" PostId="16649" Text="That sounds sinful.  Om nom nom." CreationDate="2011-08-05T13:19:12.590" UserId="6757" />
  <row Id="21020" PostId="16652" Text="Sounds delicious, I'll have to give this a try some time!" CreationDate="2011-08-05T13:19:42.823" UserId="6757" />
  <row Id="21021" PostId="16574" Text="@Joe: OK, sounds reasonable. I've attempted an edit; we'll see if that gets reflected in the answers and votes." CreationDate="2011-08-05T13:25:16.080" UserId="41" />
  <row Id="21022" PostId="16657" Score="3" Text="Well, if you have some gullible friends... :P" CreationDate="2011-08-05T14:53:51.853" UserId="6810" />
  <row Id="21023" PostId="16655" Text="I did not add salt before start of fermentation, so iodine can be ruled out. I will try making the batter with non-chlorinated water and see if that helps." CreationDate="2011-08-05T15:41:53.160" UserId="4817" />
  <row Id="21024" PostId="16656" Text="Aren't the savory ones fried *after* they are first boiled?" CreationDate="2011-08-05T16:38:31.670" UserId="5600" />
  <row Id="21025" PostId="16656" Text="Yes.  I'll edit to make that more clear." CreationDate="2011-08-05T16:50:48.663" UserId="1148" />
  <row Id="21026" PostId="16657" Score="1" Text="Bhut Jolokiaa make for great Youtube videos" CreationDate="2011-08-05T16:54:18.070" UserId="3252" />
  <row Id="21027" PostId="16663" Score="1" Text="I always though that haddock was a smaller version of cod. Still, even though &quot;Cod: A Biography of the Fish that Changed the World&quot; is one of my favourite books, I am not sure enough about it to present this as an actual answer." CreationDate="2011-08-05T19:09:25.490" UserId="4777" />
  <row Id="21028" PostId="16663" Text="Interesting. I'll take a look at that book though. Thanks for the recommendation." CreationDate="2011-08-05T19:23:22.380" UserId="6320" />
  <row Id="21030" PostId="16648" Text="Well, the spark plug is probably firing, as OP says &quot;a flame flickers underneath&quot;." CreationDate="2011-08-05T19:39:51.677" UserId="160" />
  <row Id="21031" PostId="16665" Score="2" Text="I'm not sure if this is a real issue in this specific case, but certain bacteria produce [endotoxins](http://en.wikipedia.org/wiki/Endotoxin) which might survive the high temperatures. Just killing the bacteria might not be enough in that case." CreationDate="2011-08-05T20:10:54.490" UserId="6953" />
  <row Id="21032" PostId="16666" Text="Salmonella bacteria die at ~145F, and while I like my eggs cooked lower than that, I usually let my *skillet* get much hotter." CreationDate="2011-08-05T20:26:39.793" UserId="218" />
  <row Id="21033" PostId="16669" Score="5" Text="There's an important point you're glossing over, which is that most cooks rinse and wipe cast iron (or non-stick) *shortly after use*, they don't leave it lying around at room temperature with bits of food on it. I wouldn't be satisfied with just a wipe after waiting a full day, I'd do a quick burn-off afterward just to make sure everything's dead or inactivated." CreationDate="2011-08-05T20:44:51.463" UserId="41" />
  <row Id="21034" PostId="16665" Score="3" Text="@Fabian: More commonly they would be exotoxins (Stx, Verotoxin, perfringens, botulism, etc.) Endotoxins are the ones produced in the body." CreationDate="2011-08-05T20:47:44.143" UserId="41" />
  <row Id="21035" PostId="16669" Score="1" Text="@aaronut: Well, I'm in the &quot;Don't need no damn **water** on my cast iron&quot; camp, but I don't leave food sitting in it either. I wouldn't be worried about bacteria the next day (as long as food wasn't being added to a cold pan), but I *would* be concerned about lingering tastes, because remaining oils will pick up flavours." CreationDate="2011-08-05T20:53:45.323" UserId="218" />
  <row Id="21036" PostId="16676" Text="Is this *immediately* after cooling, or several days/weeks after? Also, what are you canning?" CreationDate="2011-08-06T01:54:46.437" UserId="41" />
  <row Id="21037" PostId="16643" Score="1" Text="So I ended up making my porterhouses tonight with the Bearnaise sauce.  It didn't seem like that great of a sauce until paired with the meat.  Wow it went great.  Everyone was happy.  Will have to try some of the other suggestions next time!" CreationDate="2011-08-06T02:19:14.130" UserId="6757" />
  <row Id="21038" PostId="16676" Text="@Aaronut: Within a few hours. We've only seen this with one batch of radishes and beets, while everything else we've canned has been fine." CreationDate="2011-08-06T02:21:24.077" UserId="405" />
  <row Id="21039" PostId="16677" Text="Thanks for the great info. An additional question: is lots of salt sufficient to inhibit the growth of botulism? After further discussion with my wife, we discovered that Romanians put 2-3x as much salt as Americans do in the brine, but forego most of the boiling. I'm wondering if this is sufficient to protect the food." CreationDate="2011-08-06T03:15:35.713" UserId="405" />
  <row Id="21041" PostId="16677" Score="1" Text="@JSB: I've read that salt slows down C.botulinum growth but I don't think it eliminates it. As per the [CDC](http://www.bt.cdc.gov/agent/Botulism/clinicians/control.asp): &quot;The main factors limiting growth of C. botulinum in foods are: Temperature, pH, Water Activity, Redox Potential, Food Preservatives, Competing Microorganisms&quot;. Salt is a kind of preservative but not a particularly effective one; that's why cured meats are preserved with nitrite (pink salt) and not just ordinary salt." CreationDate="2011-08-06T04:02:52.863" UserId="41" />
  <row Id="21042" PostId="16665" Score="2" Text="Ignoring for a moment any safety issues, there's the problem that oils will have gone rancid, food spoiled, etc.—these will *taste* bad. Not to mention that if you leave a cast-iron skillet wet, you will rust it." CreationDate="2011-08-06T05:33:33.953" UserId="160" />
  <row Id="21043" PostId="16658" Text="Ah man, I just wrapped it very well, but this is a pretty good idea! +1" CreationDate="2011-08-06T05:52:56.513" UserId="1915" />
  <row Id="21044" PostId="16663" Text="And I still haven't located 'Finnan Haddies', haddock in a can which my gran used to use to make her chowder. She was born in Simcoe county in Ontario" CreationDate="2011-08-06T06:09:23.880" UserId="4777" />
  <row Id="21045" PostId="16671" Text="Thanks. :) So I can exlude it and it will have only slightly different taste?" CreationDate="2011-08-06T08:13:46.287" UserId="6468" />
  <row Id="21046" PostId="13027" Text="Ask you local Rabbi! (just kidding, as @hobodave asked, what additives?)" CreationDate="2011-08-06T14:49:27.793" UserId="641" />
  <row Id="21047" PostId="13028" Text="My guess is that unless the additive is prepared under Rabbi supervision it isn't Kosher." CreationDate="2011-08-06T14:51:45.263" UserId="641" />
  <row Id="21048" PostId="13028" Text="Kosher fish-derived gelatin under supervision of manchester beth din is widely available and very reputable" CreationDate="2011-08-06T13:47:27.777" UserId="6956" />
  <row Id="21049" PostId="16677" Text="@aaronut: Salt is effective, but only in extremely high concentrations, where you're using it primarily for it's properties as a dessicant. The more water you put in the equation, the less effective it is. Any salt-preserved food that doesn't need to be soaked prior to human consumption isn't salty enough to retard bacterial growth without refrigeration." CreationDate="2011-08-06T16:06:26.010" UserId="218" />
  <row Id="21050" PostId="16677" Text="@Satanicpuppy: Yes, that's true, although in that case it's not so much the salt that's doing the preservation as the lack of moisture. Most bacteria and spores can't grow in environments with too little moisture (I think it's something like 4%... I've written about it elsewhere on this site). There are quicker, easier, safer ways to do dehydration." CreationDate="2011-08-06T16:10:43.443" UserId="41" />
  <row Id="21051" PostId="16677" Text="@aaronut: Sure, *now*, but the use of salt as a preservative is largely based on pre-refrigeration techniques. These days, salt, even excessive salt, is more about flavor." CreationDate="2011-08-06T16:22:11.037" UserId="218" />
  <row Id="21052" PostId="13028" Score="1" Text="You also might want to mention [transglutaminase](http://en.wikipedia.org/wiki/Transglutaminase); some forms are derived from animal blood, which would of course be treif." CreationDate="2011-08-06T17:06:29.330" UserId="5600" />
  <row Id="21053" PostId="16671" Text="You can exclude it and you'll have a plain sugar candy; you might want to consider adding some flavoring or they might be rather boring. But they will work fine, yes." CreationDate="2011-08-06T21:24:25.960" UserId="1393" />
  <row Id="21054" PostId="13027" Text="It might be a good idea to post this at http://judaism.stackexchange.com" CreationDate="2011-08-07T05:40:08.937" UserId="6252" />
  <row Id="21055" PostId="16587" Text="Are you 100% sure that the planks in your hardware store never got treated with chemicals?" CreationDate="2011-08-07T06:22:50.430" UserId="4638" />
  <row Id="21056" PostId="16671" Score="1" Text="I think it can have another purpose. Sugar syrup will crystallise when cooled down. Acid prevents this. If you don't want vinegar smell, use cream of tartar and change your water ratio to account for the liquid from the vinegar. Or you can do it without the acid at all, but take much care against early crystallisation." CreationDate="2011-08-07T06:51:04.277" UserId="4638" />
  <row Id="21057" PostId="16682" Text="This great NZ site also has picture for the general filleting technique http://www.fishingkites.co.nz/cleaning-fish/fishindex.htm" CreationDate="2011-08-07T10:44:13.350" UserId="3203" />
  <row Id="21058" PostId="15206" Text="Awesome. Found this while in the supermarket looking for a substitute for baker's ammonia. +1 we live in the future :)" CreationDate="2011-08-07T11:43:33.797" UserId="1766" />
  <row Id="21060" PostId="16236" Score="1" Text="Refined oils always have *higher* smoke points than unrefined. The link you give in the comments has serious problems; many of the pages it references are 404s and none of them appear to be reliable sources. I have seen the 485° F figure quoted by *some* manufacturers; however, *most* only claim a smoke point of 420° F and that is by far the more common figure; some even go as low as 392° F. In addition, the smoke point figure is misleading because grapeseed oil is mostly polyunsaturated and thus more susceptible to oxidation." CreationDate="2011-08-07T14:39:53.207" UserId="41" />
  <row Id="21061" PostId="16236" Text="Generally speaking, canola oil is *far* more heat stable than grapeseed oil. Unrefined/semirefined canola may theoretically have a lower smoke point, but most stores don't even carry this type of oil, you always see refined. This answer is misleading and needs better references." CreationDate="2011-08-07T14:41:11.237" UserId="41" />
  <row Id="21062" PostId="16691" Score="1" Text="Like Kate said, just go out and buy stuff. Just be careful of your budget and buy less then you feel tempted to." CreationDate="2011-08-07T16:19:54.767" UserId="641" />
  <row Id="21063" PostId="16675" Text="Thanks! that was a great answer." CreationDate="2011-08-07T16:53:39.033" UserId="6320" />
  <row Id="21064" PostId="16643" Text="Mind posting the recipe in your question? With an update?" CreationDate="2011-08-07T17:20:20.597" UserId="6320" />
  <row Id="21065" PostId="16697" Text="Thanks! Why not in refrigerator?  Does that do harm?" CreationDate="2011-08-07T17:53:43.643" UserId="2064" />
  <row Id="21066" PostId="16698" Text="Thanks! Why not in refrigerator?  Does that do harm?" CreationDate="2011-08-07T17:53:49.540" UserId="2064" />
  <row Id="21067" PostId="16698" Score="2" Text="In the fridge it might crystallize. And even if it doesn't, it will be thicker and harder to pour, spoon, or spread." CreationDate="2011-08-07T18:02:45.783" UserId="304" />
  <row Id="21068" PostId="16697" Text="It'll crystalize" CreationDate="2011-08-07T18:52:43.087" UserId="6320" />
  <row Id="21069" PostId="13028" Text="@BaffledCook: Some people interpret the laws of Kashrut such that Jews must be the ones that prepare the food.  Also, animals must be slaughtered by a trained individual.  Other than that, from what I understand, there is no rule that requiring the presence of a Rabbi." CreationDate="2011-08-07T19:00:36.557" UserId="5600" />
  <row Id="21070" PostId="16691" Score="1" Text="@BaffledCook: Of course, if you use store prices to help decide what to buy, you'll often spend *less* than you do when buying everything that's needed for pre-chosen recipes." CreationDate="2011-08-07T20:18:47.257" UserId="1672" />
  <row Id="21071" PostId="16700" Score="2" Text="I made it a couple of times with a mortar and pestle. A bit more work than with a food processor, but definitely doable" CreationDate="2011-08-07T20:55:01.013" UserId="6531" />
  <row Id="21073" PostId="13028" Text="Not sure, but supervision doesn't mean a Rabbi has to be present." CreationDate="2011-08-07T23:02:26.500" UserId="641" />
  <row Id="21074" PostId="16701" Score="2" Text="It's actually possible to get pretty darn thick hummus with an immersion blender." CreationDate="2011-08-08T03:28:30.977" UserId="1672" />
  <row Id="21075" PostId="16702" Text="What sorts of cheese? Anything close to cottage cheese, and any idea how that might affect texture?" CreationDate="2011-08-08T03:29:28.277" UserId="1672" />
  <row Id="21076" PostId="16711" Score="2" Text="Pizza powder? What's that?" CreationDate="2011-08-08T03:57:27.747" UserId="3058" />
  <row Id="21077" PostId="16582" Text="@ESultanik - absolutely. Good seafooders / butchers should be able to answer you honestly, but they don't always know for sure." CreationDate="2011-08-08T03:58:54.047" UserId="6938" />
  <row Id="21078" PostId="16702" Score="1" Text="I've used cottage cheese and it makes the cake slightly more &quot;crumbly&quot;. To *compact* it you can add some fresh cream. Sour cream also makes a wonderful addition, and marries well with some lemon zest. I've also tried to add mascarpone and even gorgonzola, they all work well, and give you very peculiar mouth-feelings to combine and mix as you please." CreationDate="2011-08-08T05:30:27.167" UserId="6531" />
  <row Id="21079" PostId="16702" Text="Aha, a voice of experience! +1 (You might want to edit the &quot;crumbly&quot; part into your answer, to help it more directly address the OP's question.)" CreationDate="2011-08-08T06:20:41.027" UserId="1672" />
  <row Id="21080" PostId="16713" Score="2" Text="To make it supertasty, toast some breadcrumbs in the pan with a dash of oil (be sure to stir if you don't want charcoal!) and then put them on top of your garlic and oil pasta. This is a tasty variation of one of Italy's favourites dishes, spaghetti with oil, garlic and chili." CreationDate="2011-08-08T08:16:24.860" UserId="6531" />
  <row Id="21081" PostId="16684" Text="I do not understand your last sentence about the scales... can you expand on that?" CreationDate="2011-08-08T08:19:14.233" UserId="6531" />
  <row Id="21082" PostId="16562" Text="Those are &quot;sweet potatoes&quot; or here we call them Kumera." CreationDate="2011-08-08T09:04:35.813" UserId="3203" />
  <row Id="21083" PostId="16562" Text="Cooking potatoes - do you chop them into pieces first? About 2 cm square pieces of potato will cook in 20 minutes. Sweet potato will be done much quicker. If boiling potatoes you need to chop them up to get an even quick cook" CreationDate="2011-08-08T09:06:11.240" UserId="3203" />
  <row Id="21084" PostId="1294" Text="I agree that without tahini it's more like chickpea-spread but if the tahini is being omitted because of an allergy it'll still be pretty good.  Just make sure there's garlic and maybe an herb and yogurt to make it tasty." CreationDate="2011-08-08T13:48:00.880" UserId="2094" />
  <row Id="21085" PostId="16711" Text="Ditto I'm wondering what pizza powder is too? Do they actually make pizza, dry it, crush and powder it?" CreationDate="2011-08-08T14:12:51.483" UserId="6615" />
  <row Id="21086" PostId="16711" Score="2" Text="You mention that your on a budget so thought I'd add a note that spaghetti tomato sauce can often be made from the basic fresh tomato, onion, garlic cheaper than buying the tins/bottles of ready mix sauce and it's not that much harder to make - just chop and through in the pot." CreationDate="2011-08-08T14:31:11.100" UserId="6615" />
  <row Id="21087" PostId="16713" Text="I am pretty sure my 1950s Betty Crocker cookbook had not thought of doing pasta without toasted breadcrumbs on top, but I had no idea it was anything more than an American '50s invention.  Interesting." CreationDate="2011-08-08T15:16:52.480" UserId="1816" />
  <row Id="21088" PostId="16701" Score="3" Text="For what it is worth, thickness is not a desirable property in traditional hummus. If you travel in the Middle East, hummus is universally a suave, creamy near-liquid that you could almost drizzle off a spoon, not a thick paste that you could turn upside down in a bowl and have it stick." CreationDate="2011-08-08T15:56:00.060" UserId="1393" />
  <row Id="21089" PostId="16731" Text="Wonderful reference chart!  All I have to figure out now is if I am not making my own dough, then where can I buy my fillo?  All of those variations are not available at any of the stores I go to.  Gotta look for new places to try." CreationDate="2011-08-08T15:56:23.620" UserId="6859" />
  <row Id="21090" PostId="16562" Text="@TFD - I don't think chopping them is necessary. I don't chop regular potatoes or regular sweet potatoes, so I don't understand why these would be different." CreationDate="2011-08-08T16:02:52.813" UserId="3058" />
  <row Id="21091" PostId="16731" Text="True. Try to find the best Middle Eastern grocery in your area, they should have at least a couple of choices." CreationDate="2011-08-08T17:22:46.953" UserId="1393" />
  <row Id="21092" PostId="16712" Text="I believe that green asparagus is the more prevalent asparagus in the USA, while white asparagus is the more asparagus Europe." CreationDate="2011-08-08T17:23:39.760" UserId="1685" />
  <row Id="21093" PostId="16687" Score="1" Text="You could go to work as a line cook in a restaurant. Then you'd have minimal responsibility for ordering and lots for prepping and cooking. Depending on the place, there may or may not be room for the creativity aspect." CreationDate="2011-08-08T17:25:17.043" UserId="1393" />
  <row Id="21094" PostId="16713" Text="@justkt: breadcrumbs (*pangrattato*) are very commonly used especially in Southern Italy. In Sicily it is traditional to roast stale bread with garlic, chili and parsley. This used to be the so-called *formaggio dei poveri* (poor people's cheese), to put on pasta when real cheese was not affordable." CreationDate="2011-08-08T18:19:24.550" UserId="6531" />
  <row Id="21095" PostId="16714" Text="Interesting! good to know!" CreationDate="2011-08-08T19:17:54.413" UserId="6320" />
  <row Id="21096" PostId="6288" Score="1" Text="The endless fascination with bacteria and toxins on cooking.se never ceases to amaze me." CreationDate="2011-08-08T19:48:07.043" UserId="4468" />
  <row Id="21097" PostId="16697" Text="&quot;turn hard and sugary&quot; and &quot;crystallize&quot; are the same thing. It's not right to refer to that as degrading, since it's entirely reversible and harmless. You can put crystallized honey in your tea or other hot drink without effect, and as a child I liked crystallized honey for sandwiches because it was crunchy and fun. It's only inconvenient and hard to get out of the jar. It doesn't become unhealthy or spoiled or bad." CreationDate="2011-08-08T20:03:16.700" UserId="304" />
  <row Id="21098" PostId="16702" Text="Some recipes to back up this answer: http://allrecipes.com/Recipe/omas-cottage-cheesecake/detail.aspx or http://www.food.com/recipe/cottage-cheese-cheesecake-210645 or http://bakingbites.com/2005/03/cottage-cheese-cheesecake/" CreationDate="2011-08-08T22:30:00.687" UserId="1887" />
  <row Id="21099" PostId="16718" Text="best thing (if not only good thing) about asparagus is soup. And you can use even the worst bits for soup (take take the fibrous parts when done cooking and throw away)." CreationDate="2011-08-09T05:57:23.567" UserId="5770" />
  <row Id="21100" PostId="16709" Text="I'd imagine that there's not just one good wood for a rolling pin, and at some point, you can make an aesthetic choice." CreationDate="2011-08-09T06:33:16.817" UserId="1672" />
  <row Id="21101" PostId="16745" Text="I need it to be eye of round roast or something similar in the way, it will be cooked. I comes down to how tender it is, and I have to translate &quot;eye of round roast&quot;, which is used as an example of a cut of meat not very delicate and tender in contrast to fx tenderloin. I could also use some other example of a cut, which would require same cooking time and similar." CreationDate="2011-08-09T06:46:06.860" UserId="6968" />
  <row Id="21102" PostId="16745" Text="By the way, I'm translating an American manual, and &quot;eye of round&quot; is very frequently used. That's why it's getting on my nerves." CreationDate="2011-08-09T06:48:10.930" UserId="6968" />
  <row Id="21103" PostId="16740" Text="What exactly does it mean then, when there is &quot;eye of&quot; in the phrase too? Is it then a specific part of the round or just any round part? Does that bit have different characteristics compared to the rest of the round? I can translate &quot;round&quot;, but not the &quot;eye of&quot; bit." CreationDate="2011-08-09T06:51:06.417" UserId="6968" />
  <row Id="21104" PostId="16745" Text="That going to the local butcher with a Wikipedia diagram print idea is actually not bad..." CreationDate="2011-08-09T06:55:00.330" UserId="6968" />
  <row Id="21105" PostId="16745" Text="In terms of cut and tenderness, etc, rump would be the most generic in UK terms. Not sure how that spreads across the rest of the EU. I did find this: Dansk (Danish)&#xA;n. - [zool.] ende, [zool.] hale, tyksteg&#xA;&#xA;idioms:&#xA;&#xA;rump steak    oksetyksteg" CreationDate="2011-08-09T07:05:00.020" UserId="1761" />
  <row Id="21106" PostId="16745" Text="Very good! Thanks. So in UK terms rumb and eye of round have the same characteristics and both can be used as an example of a (well known) tough piece of meat requiring more work?" CreationDate="2011-08-09T07:15:09.150" UserId="6968" />
  <row Id="21107" PostId="16696" Text="fun fact: honey is the only food stuff that never spoils." CreationDate="2011-08-09T07:23:16.220" UserId="446" />
  <row Id="21108" PostId="16695" Text="If filleting, why would you bother gutting it? Just cut around the rib cage and leave the guts in with the frame, a lot less messy!" CreationDate="2011-08-09T09:19:26.173" UserId="3203" />
  <row Id="21109" PostId="16746" Text="Herbs sprinkled on pulled and oiled dough usually work much better" CreationDate="2011-08-09T09:21:22.177" UserId="3203" />
  <row Id="21110" PostId="16695" Text="To tell you the truth, It's just the way I have always done it... I normally gut the fish at the shore and finish at the house.  I do find that it easier to make the required cuts if you start with a gutted fish, but I don't have any reasoning other than that.  Plus, once you are used to it, gutting a fish is a few seconds at most." CreationDate="2011-08-09T10:04:26.380" UserId="446" />
  <row Id="21111" PostId="16746" Score="1" Text="@suhaim, Sorry, but this question as it stands isn't a good fit.  It fails to meet the requirement of having an objective answer as worded.  If you wanted to know why the chili flakes worked and the Italian seasonings didn't and let that inform your choices for other things to try, it would work much better." CreationDate="2011-08-09T10:09:34.953" UserId="446" />
  <row Id="21112" PostId="16740" Score="1" Text="A round steak or round roast isn't necessarily round. And any round piece of meat doesn't qualify as round steak or round roast. It refers to a steak or roast cut from the hindquarter of the cow. Within that general area, there is a muscle (I actually think it's the wide end of the tenderloin) that is called the eye because it's round. If you translate &quot;round&quot; literally, you'll confuse people. Instead, find a meat chart that uses the Danish words and boundaries, and use whatever the Danes call that cut." CreationDate="2011-08-09T11:02:58.417" UserId="304" />
  <row Id="21113" PostId="16736" Text="I like the sound of this one. thanks" CreationDate="2011-08-09T13:14:17.937" UserId="2293" />
  <row Id="21114" PostId="16750" Text="I even leave out the onion. As I have different recipes that call for a different cut on the onion (fine - medium dice, sliced, etc.).  But I always add some carrot (finely shredded) to sweeten just a tad.  But I agree this is the best way to go." CreationDate="2011-08-09T14:05:00.493" UserId="6755" />
  <row Id="21115" PostId="16748" Text="Try and simplify it a bit.  Choose one herb and highlight it (like 1 - 2Tbsp. of marjoram or thyme).  A tomato sauce should taste like tomato, first and foremost.  Add the other herbs and spices to complement the entire dish." CreationDate="2011-08-09T14:07:01.567" UserId="6755" />
  <row Id="21116" PostId="7337" Text="@mskfisher - when I was a kid, my Mum brought some old Christmas decorations down from the loft, they were left over from when she was a child herself. Most of them were glass baubles in various states of brokenness, but there were a few red paper Christmas Crackers which turned out to have small fingers of chocolate inside them. So I ate them!" CreationDate="2011-08-09T14:09:37.853" UserId="197" />
  <row Id="21117" PostId="16742" Text="Def depends on how long you plan to keep it." CreationDate="2011-08-09T14:10:09.453" UserId="2010" />
  <row Id="21118" PostId="16751" Text="Many Asian-style sea bass recipes call for steaming or frying the fish, and in my opinion that's not the best technique for mackerel.  The other options sound reasonable, though.  Just keep in mind that many recipes for sea bas are for cooking the whole fish, which might not be feasible for the larger alternatives like cod." CreationDate="2011-08-09T15:02:46.733" UserId="5600" />
  <row Id="21119" PostId="16757" Text="+1 for carrots. I've always found them in italian recipes and add a great sweetness, without changing consistency if chopped finely." CreationDate="2011-08-09T15:16:18.440" UserId="1761" />
  <row Id="21120" PostId="3791" Text="This is going to depend a lot on your budget.  Single-cup machines have a relatively low upfront cost, but ~50¢ per serving can get expensive.  I used to work at a small company that sprung for a $1k+ Gaggia super-automatic: Just as quick as a single-cup machine, but it drew a great espresso, we had the option of frothing milk, we could choose the beans, and it cut the per-serving cost at least in half." CreationDate="2011-08-09T15:18:32.463" UserId="5600" />
  <row Id="21121" PostId="11652" Text="I generally use apricot jam, works perfectly" CreationDate="2011-08-09T15:28:12.230" UserId="6531" />
  <row Id="21122" PostId="16737" Score="2" Text="Reach out to Wikipedia User:Ysangkok [http://en.wikipedia.org/wiki/User_talk:Ysangkok]. This is the person who authored the US Beef Cuts diagram and appears to be Danish." CreationDate="2011-08-09T16:34:44.070" UserId="1487" />
  <row Id="21123" PostId="16758" Text="I'd guess you can freeze it, but I've never tried. Google says yes." CreationDate="2011-08-09T16:57:58.247" UserId="160" />
  <row Id="21124" PostId="16762" Score="1" Text="Yes, freezing works reasonably well. You won't get *all* of the amazing volatiles from fresh zest but much better than nothing. If you have a foodsaver or other vacuum pump, I'd use that, wrapping the zest in parchment or similar first to avoid the plastic degradation that @JasonTrue points out." CreationDate="2011-08-09T17:00:02.877" UserId="1393" />
  <row Id="21126" PostId="16660" Text="Didn't have a chance to come back the other day, but this worked perfectly, no broken jars and they seemed to seal just fine" CreationDate="2011-08-09T17:07:28.947" UserId="6948" />
  <row Id="21127" PostId="16721" Text="Pressing plastic wrap to its surface will help prevent ice crystals." CreationDate="2011-08-09T17:20:20.533" UserId="160" />
  <row Id="21128" PostId="16697" Score="1" Text="Only some honey crystallizes.  Canadian cream-style honey, for example, maintains perfect texture and flavor throughout freezing and refrigeration.  My mother-in-law recently found some pure clover honey from the '80s in her deep freezer.  When thawed and heated slightly and used as usual, it was absolutely amazing." CreationDate="2011-08-09T17:58:45.010" UserId="1816" />
  <row Id="21129" PostId="16709" Text="@Jefromi - You're correct, there are probably multiple good woods for a rolling pin. By asking for suggestions I'm trying to avoid doing something silly like getting a wood I thought would be good, but causes problems, like oak, which I learned is probably too heavily grained." CreationDate="2011-08-09T19:16:50.860" UserId="6971" />
  <row Id="21130" PostId="5745" Text="Should work also with caramelized garlic, what do you think?" CreationDate="2011-08-09T19:20:15.637" UserId="6531" />
  <row Id="21131" PostId="16756" Text="Butter gives a completely different taste to onion, that does not necessarily always work (I don't really like it with tomato sauce in general). If you **slowly** heat up the olive oil you won't have any *side taste* from the onions." CreationDate="2011-08-09T19:52:35.613" UserId="6531" />
  <row Id="21132" PostId="16713" Score="1" Text="You can also add some lemon juice to the oil as the (minced) garlic is browning in #1.  It makes tasty lemon-garlic pasta and is one of my favorite quick, cheap recipes." CreationDate="2011-08-09T19:58:13.563" UserId="939" />
  <row Id="21133" PostId="16609" Text="Also, you're keeping it in the fridge?  We usually pour our pesto into small tupperware containers and throw them in the freezer, and they are good for an entire year or more." CreationDate="2011-08-09T19:59:10.770" UserId="939" />
  <row Id="21134" PostId="6401" Text="Did you get this to work?" CreationDate="2011-08-09T20:57:05.407" UserId="243" />
  <row Id="21137" PostId="16766" Text="In English cultures these are usually referred to as &quot;Spring Onions&quot;. But as is the case with most of these things the variety commonly grown in each country is significantly different. I suspect even a different species in some cases. It is usually used as a mildly  acidic, but tangy tasting and colourful &quot;onion&quot; addition. The English variety is very similar to the common Chinese variety, the US variety seems more similar to what is used in France and surrounds" CreationDate="2011-08-10T01:18:03.470" UserId="3203" />
  <row Id="21138" PostId="16766" Text="IN my experience, spring onions aren't quite the same thing as green onions / scallions. FYI, the Cook's Thesaurus is a great resource for this type of question--I'm there all the time: http://www.foodsubs.com/Onionsgreen.html" CreationDate="2011-08-10T01:40:25.040" UserId="4489" />
  <row Id="21139" PostId="16766" Text="According to http://archives.record-eagle.com/2007/may/21onions.htm spring onions have a rounded bulb while scallions do not. If you are using this definition, Egyptian onions can probably be used as a substitute." CreationDate="2011-08-10T01:59:21.600" UserId="4966" />
  <row Id="21140" PostId="3025" Score="1" Text="Cooks Illustrated has tested and found that you can store the oil for longer in the freezer. http://www.cooksillustrated.com/howto/detail.asp?docid=31290" CreationDate="2011-08-10T02:17:34.783" UserId="160" />
  <row Id="21141" PostId="16783" Score="2" Text="The explanation is correct, but cling wrap isn't airtight. It will work for shorter freezing periods. But for longer freezing (the limit is floating, maybe count &gt; 1 month as long) you'll have to use a vacuum sealer with the proper bags." CreationDate="2011-08-10T07:21:08.550" UserId="4638" />
  <row Id="21142" PostId="16768" Score="2" Text="http://cooking.stackexchange.com/questions/15553/how-long-will-homemade-salad-dressing-stay-good-in-the-fridge. Plus, I'm considering a close vote based on the subjectivity of &quot;bad preservatives&quot;. Maybe you can edit to tell us what your personal definition of &quot;bad&quot; is." CreationDate="2011-08-10T07:22:41.090" UserId="4638" />
  <row Id="21143" PostId="16778" Text="The foil's quite expensive compared to clingfilm; do you think a generous wrapping of clingfilm would do just as well?" CreationDate="2011-08-10T07:22:55.927" UserId="6999" />
  <row Id="21144" PostId="16782" Text="A &quot;bad preservative,&quot; I suppose, is one which is synthetic or otherwise bad for one's health--the kinds of preservatives which make off-the-shelf salad dressings unhealthy. Of course there are many things that make such dressings unhealthy But I'm thinking in this realm. Thanks!" CreationDate="2011-08-10T08:08:25.600" UserId="1859" />
  <row Id="21145" PostId="16779" Text="thanks for an informative answer, I won't be attempting a freeze but if I do I'll let you know, if someone else doesn't comment first" CreationDate="2011-08-10T09:13:06.507" UserId="6727" />
  <row Id="21146" PostId="16782" Text="Most off-the shelf salad dressings that I have seen don't have anything unhealthy in them. Most commercial varieties have a thickener and stabiliser added, but these are usually plant based extracts, no problem there! You can add your own thickener by closing your eyes when pouring, and stabiliser by shaking the bottle before pouring :-). Salad dressings made mostly with oil and vinegar are very healthy for you and are a perfect digestive accompaniment to salad greens etc. It's the quantity used that is often a problem" CreationDate="2011-08-10T10:44:39.297" UserId="3203" />
  <row Id="21147" PostId="784" Text="Americans tend to call it 'aluminum foil' whereas in the UK I've always heard it referred to as 'tinfoil'; might be worth noting." CreationDate="2011-08-10T11:04:53.017" UserId="6999" />
  <row Id="21148" PostId="3027" Text="So, when the Americans talk about a &quot;peanut butter and jelly sandwich&quot;, what is the 'jelly' they refer to?  Does it match the definition above (Jelly is firm and will hold its shape (it 'shakes') ), or should it really be called a &quot;peanut butter and jam sandwich&quot;?" CreationDate="2011-08-10T11:14:48.950" UserId="6999" />
  <row Id="21149" PostId="16784" Score="1" Text="5-10 minutes in the freezer works even better" CreationDate="2011-08-10T11:53:38.427" UserId="6531" />
  <row Id="21150" PostId="16778" Text="You'll have to weight the cost of the foil against the personal cost of having freezer-burned chicken. Personally, I wrap first in plastic wrap, then foil, but you'll want to take the measures that yield results that you find acceptable." CreationDate="2011-08-10T12:46:35.980" UserId="4489" />
  <row Id="21151" PostId="16785" Text="I would have proposed Bed Bath and Beyond, but googling that for Australia got me here: http://yanksdownunder.net/topic/461876/1/  Oops :S" CreationDate="2011-08-10T13:45:13.707" UserId="6791" />
  <row Id="21152" PostId="10564" Text="I think you need not just any maltodextrin, but specifically n-zorbit brand tapioca maltodextrin. That's the one that has been modified to absorb oil instead of water. On food ingredient labels it will still say just maltodextrin or tapioca maltodextrin, but they aren't all the same." CreationDate="2011-08-10T15:01:11.383" UserId="1393" />
  <row Id="21153" PostId="16789" Score="2" Text="This isn't a recipe request site. If you've tried following a recipe and have a question about it, or it didn't turn out right, etc. that'd be on-topic here. Please see the site FAQ. But to find a recipe, maybe try a Google search for &quot;microwave apple pie&quot;." CreationDate="2011-08-10T16:38:26.677" UserId="160" />
  <row Id="21154" PostId="16789" Text="I think the answer of the &quot;Pizza in the microwave&quot; question covers this question too, because it is about the dough. Short answer: only if you can turn off the microwave and use the grill setting only. http://cooking.stackexchange.com/questions/13405/why-do-my-pizzas-get-such-hard-crusts." CreationDate="2011-08-10T16:48:45.740" UserId="4638" />
  <row Id="21155" PostId="16742" Text="Excellent points, thanks - that answers the bacon portion!  Anybody have clues about the rest of the pig?" CreationDate="2011-08-10T16:52:24.827" UserId="6701" />
  <row Id="21156" PostId="16788" Text="As a partial answer to your speculation, vitamin C isn't unique to citrus. Pretty much all fresh fruit &amp; vegetables contain vitamin C. E.g., broccoli is nearly 0.9mg/g. Scurvy on ships has a lot to do with vitamin C being very easy to destroy." CreationDate="2011-08-10T16:54:14.030" UserId="160" />
  <row Id="21157" PostId="16789" Text="@rumtscho: I suspect it can be done, by using a prebaked pie shell and cooking the filling separately. Or just warm some from a can. I suppose that'd properly be called a (third-rate) apple tart, but &lt;shrug&gt;." CreationDate="2011-08-10T16:58:52.837" UserId="160" />
  <row Id="21158" PostId="16781" Score="1" Text="Totally agree with above.  Start with a more tender cut of meat.  The easiest option is to buy meat that is inherently tender.  Most marinates do more &quot;sealing&quot; of the exterior of your meat than breakdown of connective tissue.  So your meat is juicier after grilling but not necessarily more tender.  Meat tenderizer may work - I have never used it.  I have jacquard &quot;tenderizer&quot; with 20 or so tiny razor blades that I use to tenderize tougher cuts for grilling - it is a dream." CreationDate="2011-08-10T17:00:22.477" UserId="6701" />
  <row Id="21159" PostId="16788" Text="Could you edit this question's title to be something more along the lines of &quot;What are the safety considerations in making pine needle tea?&quot; As it stands, &quot;Has anyone made...?&quot; isn't a general useful reference question." CreationDate="2011-08-10T17:02:44.907" UserId="1393" />
  <row Id="21160" PostId="16783" Score="1" Text="It should be noted there are two types of cling film/plastic wrap: polyvinyl chloride (PVC) and low-density polyethylene (LDPE). PVC sticks better. LDPE is much less porous. I'd recommend trying an LDPE wrap, such as Gladwrap." CreationDate="2011-08-10T17:09:27.500" UserId="160" />
  <row Id="21161" PostId="16769" Text="This is the same chicken breast, showing flipped over, right?  It bugged me for a bit and I think I figured it out!" CreationDate="2011-08-10T17:11:50.947" UserId="6701" />
  <row Id="21162" PostId="16789" Text="@derobert I've never seen a place which sells prebaked pie shells, but then, I've never been in an American supermarket. If this is an option, I agree that it will function. I'd never label the result &quot;homemade&quot;, especially if the filling comes from a can, but I think you can call it a pie or tart. A self-made filling will even raise it above the quality of the apple pie sold in fast food chains, although in this case I'd prefer to make the filling on a stove, if available." CreationDate="2011-08-10T17:29:03.083" UserId="4638" />
  <row Id="21163" PostId="16788" Text="@Michael at Herbivoracious - done." CreationDate="2011-08-10T17:44:16.530" UserId="4777" />
  <row Id="21164" PostId="16787" Text="We do this as well.  Might not be so aesthetically pleasing, but the textures are way better." CreationDate="2011-08-10T18:57:33.567" UserId="1816" />
  <row Id="21165" PostId="16769" Text="Nice guess.  ;-)  But the flipped side looks like it should look without freezer burn. :-)" CreationDate="2011-08-10T20:19:41.223" UserId="6999" />
  <row Id="21166" PostId="16691" Text="In addition to shopping for stuff that's appealing, come up with a standard &quot;order&quot; that you shop for without thinking about. Restaurants do this with a standing order, for the staples that always make a kitchen better: canned tomatoes, pastas, rice, bases, spices, etc." CreationDate="2011-08-10T20:30:40.707" UserId="201" />
  <row Id="21167" PostId="16789" Text="With a microwave, you might be better off making something more like cobbler, with goopy filling and lumps of dough (like dumplings) all cooked together." CreationDate="2011-08-10T21:16:17.160" UserId="1672" />
  <row Id="21168" PostId="16788" Score="1" Text="I would *really* not trust eHow when it comes to food/herbal safety, even though in this case they might be right; good call being nervous enough to still ask." CreationDate="2011-08-10T21:19:09.450" UserId="1672" />
  <row Id="21169" PostId="16711" Text="cheap and easy-to-find is going to be localized, and you haven't said where you are.  (eg, I used to add schaschlik sauce to a basic bechamel and serve over pasta ... but I have no good source for shaschlik in the U.S.)" CreationDate="2011-08-10T21:28:23.303" UserId="67" />
  <row Id="21170" PostId="16766" Text="Yeah, there seem to be different schools of thought regarding the subtleties of green onions v. scallions v. spring onions. Some people (/sellers) use the names interchangeably, while other argue that they are actually different things. I've never really noticed any difference, but like I said, most of my produce shopping has been on the US east coast - geographically limited." CreationDate="2011-08-10T21:30:22.050" UserId="6808" />
  <row Id="21171" PostId="14834" Text="Ah, the southern US - we fry *everything*. :)" CreationDate="2011-08-10T22:53:29.830" UserId="1374" />
  <row Id="21172" PostId="14414" Text="@ElendilTheTall - wrap over the top with a lil' egg wash as glue.  Obviously it won't seal like a prebake crimp, but works reasonably well." CreationDate="2011-08-10T22:55:56.940" UserId="1374" />
  <row Id="21173" PostId="15994" Text="No luck so far. Maybe it's because these shrimp are extra fresh the skin sticks to the flesh in such a way neither my own nor your method worked." CreationDate="2011-08-10T23:13:39.380" UserId="641" />
  <row Id="21174" PostId="16746" Text="Please also see the meta thread, [Should &quot;what can I add to X&quot; questions be closed by default?](http://meta.cooking.stackexchange.com/q/1091) which lists several options for rephrasing the question in a more constructive form. If you have some definable end result in mind that's more than just personal preference, that would be a good question to ask." CreationDate="2011-08-11T00:50:25.040" UserId="41" />
  <row Id="21175" PostId="16711" Score="2" Text="I'm leaning toward a Not-Constructive close; this reads to me as a [What can I add to X?](http://meta.cooking.stackexchange.com/q/1091/41) question without a specific goal. Thoughts?" CreationDate="2011-08-11T00:59:15.483" UserId="41" />
  <row Id="21176" PostId="15581" Text="I tried the burn-the-skin, slow-cook, generous salt technique, it works well, thanks!" CreationDate="2011-08-11T05:07:20.907" UserId="2255" />
  <row Id="21177" PostId="16804" Score="1" Text="Better results than what?" CreationDate="2011-08-11T05:10:31.443" UserId="1970" />
  <row Id="21178" PostId="7745" Text="I just happened to be reading about this in the Fat Duck cookbook. He says that compounds in the anise such as anisaldehyde and anisidine combine with the sulfur in the onions to produce sulfur heterocyclics that are responsible for the delicious new flavors. Put that in your pipe and smoke it :)." CreationDate="2011-08-11T05:36:05.027" UserId="1393" />
  <row Id="21179" PostId="16805" Text="I agree that this is crystallisation. But you shouldn't just give a link with a recipe/technique suggestion, because you don't know whether it will be online tomorrow. You are supposed to summarise the parts about preventing improper crystallisation and list them in your answer, while keeping the link for credit." CreationDate="2011-08-11T05:57:27.720" UserId="4638" />
  <row Id="21180" PostId="16804" Text="than using china grass.." CreationDate="2011-08-11T05:57:54.240" UserId="6966" />
  <row Id="21181" PostId="16804" Text="There are several gelling agents, and I'm sure we have discussed them all somewhere around. But putting China grass in food? If you mean the same plant as Wikipedia (ramie), then this is a plant used for weaving canvas sold in eco-conscious cloth shops. Which part would you use, and why?" CreationDate="2011-08-11T06:03:33.047" UserId="4638" />
  <row Id="21183" PostId="16804" Score="2" Text="&quot;China Grass  or Agar Agar is nothing but a Vegetable ‘gelatine’ derived from a number of seaweeds (Gelidium amansii) which are processed by boiling and drying. Agar-agar is used as a quick-setting base for many sweets and desserts in Asia.&quot;&#xA;basically china grass is like veg gelatin.&#xA;yes there have been discussions of other gelling agents but those are not available where i live.&#xA;and thus a search on Google for gelatin substitution stated china grass as an option." CreationDate="2011-08-11T06:13:14.940" UserId="6966" />
  <row Id="21184" PostId="16072" Text="OK, it turned out that I can get it from Amazon.uk. The shipping price is high, but I think I can afford it occasionally." CreationDate="2011-08-11T06:54:16.043" UserId="4638" />
  <row Id="21185" PostId="16806" Score="2" Text="I take you never tasted Belgian beers?" CreationDate="2011-08-11T09:19:56.187" UserId="6531" />
  <row Id="21186" PostId="16806" Text="In fact, I drank a Kasteel for the first time a few days ago. But I don't think I've ever had a light lager from Belgium, only brown ales. Why are you mentioning it, are they usually sweet?" CreationDate="2011-08-11T09:40:30.853" UserId="4638" />
  <row Id="21187" PostId="16806" Text="well, they have quite a few sweet beers. I am no expert but I think it has something to do with fermentation in bottle (but most probably the ingredients play an important role in generating the fruityness of the beer)" CreationDate="2011-08-11T09:51:58.940" UserId="6531" />
  <row Id="21188" PostId="16804" Text="If it is agar you are referring to then see these questions: [Is there a vegetarian gelatin substitute that is as strong as gelatin?](http://cooking.stackexchange.com/q/10833) and [What are alternative gelling agents to gelatine? And what are their properties?](http://cooking.stackexchange.com/q/725) Agar-agar (or just agar) produces firm, stable gels much unlike gelatin, and would probably make a fairly horrible pudding." CreationDate="2011-08-11T11:25:40.877" UserId="41" />
  <row Id="21189" PostId="10217" Text="Sounds lovely, thanks Eric - and sorry it has taken me so long!" CreationDate="2011-08-11T12:15:25.627" UserId="2065" />
  <row Id="21190" PostId="16799" Text="A Jaccard is great for tenderizing meat, however, that is really the only thing that would be breaking down the connective tissues.  Unless you let the meat sit in a very acidic marinade for a very long time (weeks), or unless the marinade contains some type of enzymatic tenderizer (*e.g.*, papaya), the marinade is only going to add flavor." CreationDate="2011-08-11T12:59:10.693" UserId="5600" />
  <row Id="21191" PostId="16780" Score="1" Text="[Many varieties of kabob (other than shish) actually use ground meat as opposed to whole pieces](http://en.wikipedia.org/wiki/List_of_kebabs).  Think of it like moulded meatballs on a skewer.  The grinding has the benefit of helping break down any connective tissue in the meat, which will prevent chewiness.  It also allows you to more easily flavor the interior of the meat without resorting to long marination/brining." CreationDate="2011-08-11T13:05:38.420" UserId="5600" />
  <row Id="21192" PostId="16769" Text="It looks like you need a new cutting board ([knife scars on plastic cutting boards can be near impossible to disinfect](http://www.ncbi.nlm.nih.gov/pubmed/16640304))." CreationDate="2011-08-11T13:11:58.847" UserId="5600" />
  <row Id="21193" PostId="16799" Text="@ESultanik I have read both that beer (as a marinade) will or wont tenderize beef. [This link claims that it will](http://www.ehow.com/how_4483626_own-meat-tenderizer.html). My experience suggests that when I marinade in beer (for even just a few hours) the meat is more tender, but maybe it is just with a little beer I don't care as much :o)." CreationDate="2011-08-11T13:58:06.517" UserId="6279" />
  <row Id="21194" PostId="16808" Score="2" Text="What exactly is inedible or messy about your chanterelles? Maybe you could give an example of a recipe that uses them but doesn't work for you?" CreationDate="2011-08-11T13:58:47.913" UserId="1672" />
  <row Id="21195" PostId="16769" Text="@ESultanik Yeah, I could probably do with one.  I do fry my chicken extremely hot, though, which should kill off most bacteria." CreationDate="2011-08-11T14:13:00.587" UserId="6999" />
  <row Id="21196" PostId="16799" Text="I've heard both claims as well.  There is no dispute that strong acids will break down connective tissue, however, [academic research has shown that relatively low-acid liquids like beer and vinegar have no tenderizing effect](http://bit.ly/r6e7tP): &quot;Results of this work indicate that acid marination with 0.1 to 0.5 M of the three analyzed acids had no effect on tenderness.&quot;" CreationDate="2011-08-11T14:19:07.753" UserId="5600" />
  <row Id="21197" PostId="16807" Text="I think in my latest batch that I might have gone to too high of a temperature. I also noticed that I went from a boil to 234 degrees really fast. I've read that the speed at which the mixture comes up to temperature is important. Is this true?" CreationDate="2011-08-11T14:25:31.770" UserId="6260" />
  <row Id="21198" PostId="16799" Text="That study concluded that the best way to tenderize via acid marination was to use highly acidic (0.75 to 1.5 molarity) lactic or acetic acid for a period of *fourteen days*." CreationDate="2011-08-11T14:27:34.887" UserId="5600" />
  <row Id="21199" PostId="16799" Text="Having done a great deal of &quot;less-than-academic&quot; research into the effects of beer I can categorically say &quot;I enjoy my shish kabobs more when marinated in beer.&quot;" CreationDate="2011-08-11T14:33:32.070" UserId="6279" />
  <row Id="21200" PostId="16807" Text="Yes, the speed that you raise and also lower the temperature is critical in getting the correct texture. If the temperature rises to fast it can also affect colour and flavour. There is always a risk, when going for a hard boil, to burn the mix an ruin the batch. Generally I want to use a low head and bring the mix gently to a boil then slowly increase the temperature. As you do this you are also boiling of more water and that affects things." CreationDate="2011-08-11T14:37:29.447" UserId="6615" />
  <row Id="21201" PostId="16779" Text="+1 Great answer. Many, many moons ago I used to work after school in a popular soft-serve franchise. We sold pints and quarts of the soft-serve for take-out, which was stored in a regular freezer. We would also &quot;hard freeze&quot; the soft-serve to make the ice cream cakes. Ice crystals were never a problem (the advice in Thusagen's answer, and derobert's comment, were applicable and accurate). The result of freezing was firmer product with a texture similar to, but not quite, regular ice cream.  The difference is most likely due to the lower fat and extra air, as you mentioned." CreationDate="2011-08-11T16:08:13.380" UserId="7019" />
  <row Id="21202" PostId="16808" Text="They mostly end up as either a pulp or too rubbery. Again, I am not talking about a specific recipe but about the chanterelles themselves: the consistency and taste seems to be hugely different from what I know can be done." CreationDate="2011-08-11T16:50:45.683" UserId="7017" />
  <row Id="21203" PostId="16811" Text="I just ran a quick test with 3 pieces of different sizes, and it seems they're getting better, the more you deprive them of water. Perhaps I didn't use to fry them *enough*, and with too much liquid." CreationDate="2011-08-11T16:52:33.933" UserId="7017" />
  <row Id="21204" PostId="16808" Text="Yep, I know you're not talking about a recipe, but in order for people to help you out, it often helps to know what you're doing. It sounds like advice on how best to fry/saute them is what you were looking for - but I've certainly heard of people cooking them in the oven too." CreationDate="2011-08-11T17:10:03.170" UserId="1672" />
  <row Id="21205" PostId="16808" Text="Ah, I see. Yes I was thinking about frying them, but I am certainly open for suggestions!" CreationDate="2011-08-11T17:20:55.743" UserId="7017" />
  <row Id="21206" PostId="16814" Text="Fantastic ideas, thanks!" CreationDate="2011-08-11T17:33:03.087" UserId="7019" />
  <row Id="21207" PostId="16814" Text="Great find, George" CreationDate="2011-08-11T17:44:56.263" UserId="4489" />
  <row Id="21208" PostId="16811" Score="2" Text="I'll just add that you shouldn't fry too many mushrooms in one go or you'll be steaming them rather than dry-frying." CreationDate="2011-08-11T20:06:54.387" UserId="1549" />
  <row Id="21209" PostId="3793" Text="Keurig coffee is tasty enough, I have enjoyed it the last few years.  I have also seen a fair number of machines break down ... just my experience." CreationDate="2011-08-11T20:36:25.957" UserId="6859" />
  <row Id="21210" PostId="16048" Text="I just looked at different buckwheat crepe recipes and they all had eggs in them. However, I often make crepes without eggs and use some chickpea flour mixed in with the regular flour. It works because of the flavor of the chickpea flour and the extra protein. Maybe buckwheat flour has the same effect?" CreationDate="2011-08-11T22:51:44.953" UserId="6711" />
  <row Id="21211" PostId="16816" Text="I've made carrageenan panna cottas, they're great because of the synergy of carrageenan and milk. The only thing is, they tend to develop a &quot;crust&quot; at the top, and they don't immediately melt in your mouth - rather, they &quot;melt&quot; as they move around in your mouth due to the shear-thinning property." CreationDate="2011-08-11T23:16:43.517" UserId="41" />
  <row Id="21212" PostId="16809" Score="2" Text="This makes very little sense. The addition of citric acid has nothing to do with ripeness and everything to do with food safety. Without it, it would be impossible to can the tomatoes; slight acidifying moves the pH just below the point where botulism and other nasties can grow. Canned tomatoes without added citric acid, in order to be safe to store, would either have to be pressure-canned (and therefore heavily cooked) or already acidic enough and therefore unripe. In most cases, the acid is added precisely because the tomatoes *are* ripe, and therefore naturally lower in citric acid." CreationDate="2011-08-12T01:09:06.597" UserId="41" />
  <row Id="21213" PostId="16819" Score="1" Text="Very fluffy indica." CreationDate="2011-08-12T01:30:48.933" UserId="15" />
  <row Id="21214" PostId="16819" Text="Any kind of shake should do.  1/4 to 1/2 oz" CreationDate="2011-08-12T05:23:05.183" UserId="1000" />
  <row Id="21215" PostId="16610" Text="+1 for the oil tip" CreationDate="2011-08-12T07:06:21.643" UserId="6531" />
  <row Id="21216" PostId="16829" Text="sometimes onion means no onions at all? the answer is bit late, I used the boiled/microwaved potatoes, of course I fried potatoes, thanks." CreationDate="2011-08-12T07:49:18.540" UserId="5272" />
  <row Id="21217" PostId="16810" Text="Hm, I already knew that much. I wanted to know which sugars are responsible (maltose? then why does it taste like corn?), and why is the sweetness of alcohol-free beer different from the sweetness of malt-rich beers like abovementioned Kasteel?" CreationDate="2011-08-12T08:20:52.523" UserId="4638" />
  <row Id="21218" PostId="16801" Text="Cool, thanks for the detailed answer!" CreationDate="2011-08-12T08:56:14.910" UserId="4145" />
  <row Id="21219" PostId="16802" Text="The latter. Thanks!" CreationDate="2011-08-12T08:56:20.870" UserId="4145" />
  <row Id="21220" PostId="16804" Text="yehh i did refer to those questions before posting this one. I even Googled for substitutes and from the list the only one available where i live is china grass aka agar agar. &#xA;so basically.. agar agar not good lol thank you =)" CreationDate="2011-08-12T10:06:29.790" UserId="6966" />
  <row Id="21223" PostId="16816" Text="i do use cornstarch to make pudding lol but i wanted to try this particular Chocolate pudding pie recipe-- http://www.foodnetwork.com/recipes/ellie-krieger/double-chocolate-pudding-pie-recipe/index.html&#xA;Well i guess can't use china grass.. lol thanks for the help =)" CreationDate="2011-08-12T10:11:36.837" UserId="6966" />
  <row Id="21224" PostId="16817" Text="Arrowroot... tapioca.. not available here lol&#xA;this is the pudding recipe http://www.foodnetwork.com/recipes/ellie-krieger/double-chocolate-pudding-pie-recipe/index.html" CreationDate="2011-08-12T10:12:11.097" UserId="6966" />
  <row Id="21225" PostId="16817" Text="@Rabab, I've read the recipe and think, that Agar would be a good option. I have to agree with Michael, that you have a different mouth-melting-sensation, but I think, as there is a lot of cornstarch in there as well, which thickens, but leaves the pudding viscous, it does not make too much of a different for the final product. Just don't use too much Agar." CreationDate="2011-08-12T11:56:41.797" UserId="6554" />
  <row Id="21226" PostId="16829" Text="yes, i always do it without onion but many people add onion to the recipe." CreationDate="2011-08-12T12:00:24.010" UserId="7030" />
  <row Id="21227" PostId="16820" Score="1" Text="Whatever method you use, take great care! Even small amounts of smoke from burning chilli can be very disturbing to the lungs and to the general nerve system" CreationDate="2011-08-12T13:44:28.497" UserId="3203" />
  <row Id="21228" PostId="4204" Text="I make polenta with milk. The difference to me is the lye used to treat the corn for grits." CreationDate="2011-08-12T13:53:27.503" UserId="304" />
  <row Id="21229" PostId="16831" Text="Why not non-stick?" CreationDate="2011-08-12T14:41:29.287" UserId="6260" />
  <row Id="21230" PostId="16831" Text="@basilard99: Because at the temperature you need for fudge, the non-stick coating tends to break down, in my experience." CreationDate="2011-08-12T14:49:22.547" UserId="197" />
  <row Id="21231" PostId="4196" Score="1" Text="The difference is simple:  one costs three times as much as the other in a restaurant!" CreationDate="2011-08-12T14:55:50.920" UserId="6345" />
  <row Id="21232" PostId="16809" Text="@Aaronut I've read this in a couple of places, so maybe my sources are wrong, but I've definitely read it before. One place I know I've seen/watched it is on a subscription-based site called rouxbe.com. They said to avoid canned tomatoes with that because the tomatoes are usually picked under-ripened and then that's added. Thanks for you input." CreationDate="2011-08-12T15:52:24.873" UserId="7018" />
  <row Id="21233" PostId="4196" Text="I do not know about grits, but in Northern Italy there are many many different traditional ways to prepare polenta, ranging from quite liquid to very firm (grilled). It can include cheese, mushrooms, meat, tomato sauce, butter, milk and many other variations." CreationDate="2011-08-12T15:59:41.003" UserId="6531" />
  <row Id="21234" PostId="16833" Score="1" Text="are you looking for taste or heat?" CreationDate="2011-08-12T17:02:34.200" UserId="446" />
  <row Id="21235" PostId="942" Text="@Lorenzo - Coat the steak with olive oil before you apply the rub. The oil will help seal in the juiciness. Sear first, then cook over indirect heat." CreationDate="2011-08-12T17:56:45.030" UserId="3149" />
  <row Id="21236" PostId="286" Text="I completely agree with your first point. Steaks should be room temperature when placed on the grill." CreationDate="2011-08-12T17:58:22.177" UserId="3149" />
  <row Id="21237" PostId="8167" Score="2" Text="Wrong. Sugar has no effect on acidity and milk has a slightly acidic pH itself. The flavour of added milk or cream might be very nice, but as far as reducing acidity, you'd get the same result by adding water." CreationDate="2011-08-12T21:22:23.080" UserId="41" />
  <row Id="21238" PostId="16809" Score="1" Text="That claim is actually more plausible - for a safe, repeatable process, it's better to err on the side of caution (under-ripe). It's quite possible that most canned tomatoes are both under-ripe and have citric acid added for safety reasons, and using *fresh* ripe tomatoes would be a great option. It is *possible* that there are pressure-canned varieties of canned tomatoes without citric acid; however, I wouldn't necessarily assume that they are riper or less acidic than any other kind unless the can explicitly said so. Regardless, citric acid is naturally in tomatoes, so it's not &quot;crap&quot;." CreationDate="2011-08-12T21:29:08.963" UserId="41" />
  <row Id="21239" PostId="16810" Text="The majority of the sugar in a malt beer is maltose, but glucose, sucrose, maltriose, and un-fermentable dextrins are also created. Sugar may also be added at the bottling stage to sweeten a dry beer. This may be of any type including corn based sugars." CreationDate="2011-08-13T04:44:48.387" UserId="6615" />
  <row Id="21240" PostId="16842" Score="2" Text="Where I live (Lombardy) we don't generally add butter to polenta, which is just made with water and cornmeal. If the polenta is getting too hard, we add olive oil, not butter, to make it softer." CreationDate="2011-08-13T05:37:44.710" UserId="1229" />
  <row Id="21241" PostId="4204" Text="Where I live, we add milk just to make the polenta more soft, in the case it is getting harder than one wants; instead of milk, we can use olive oil, which is added almost at the end." CreationDate="2011-08-13T14:06:30.313" UserId="1229" />
  <row Id="21242" PostId="16748" Text="[What can I add to X](http://meta.cooking.stackexchange.com/q/1091/41) questions are not considered constructive unless there's a specific goal beyond &quot;improve&quot; (which means different things to different people). Please follow the above link for examples." CreationDate="2011-08-13T14:07:15.933" UserId="41" />
  <row Id="21243" PostId="16789" Text="Feel free to ask a question if you'd like help evaluating or improving specific recipes. As noted by other contributors, recipe requests are off-topic." CreationDate="2011-08-13T14:12:22.727" UserId="41" />
  <row Id="21244" PostId="16789" Text="P.S. @derobert, please **do not** post lmgtfy links. I'm surprised you were even able to, as [they are supposed to be banned](http://meta.stackoverflow.com/q/15650/141911)." CreationDate="2011-08-13T14:13:42.990" UserId="41" />
  <row Id="21245" PostId="16859" Score="2" Text="Thanks for that, I guess I am too much of an engineer, I expect to be able to just take a recipe and add the exact amounts specified and it will work every time.  I guess I'll hold off on some of the water next time." CreationDate="2011-08-13T17:19:14.160" UserId="1233" />
  <row Id="21246" PostId="16858" Text="I find it helpful to flour my hands and the surfaces I'll be working on as well.  But if the dough is too tacky to start with, this can be a lost cause" CreationDate="2011-08-13T18:03:26.290" UserId="6757" />
  <row Id="21247" PostId="16859" Text="Dave, am a code monkey, and &quot;cooking good food is a scientific art&quot;, don't google the quote, I made it myself" CreationDate="2011-08-13T18:09:59.043" UserId="5272" />
  <row Id="21248" PostId="16833" Text="@sarge What do You mean by heat?" CreationDate="2011-08-13T18:14:35.990" UserId="6468" />
  <row Id="21249" PostId="16847" Text="+1 I will try it asap." CreationDate="2011-08-13T18:15:47.673" UserId="6468" />
  <row Id="21250" PostId="16838" Text="+1 thanks for this information." CreationDate="2011-08-13T18:16:11.527" UserId="6468" />
  <row Id="21251" PostId="16858" Text="Working with heavily hydrated dough was always very frustrating for me as well." CreationDate="2011-08-13T18:59:43.090" UserId="1374" />
  <row Id="21252" PostId="16730" Text="I think the principle is the same as with cutting boards: fine grains and hard woods, preventing scratching, splitting, and splintering.  So, maple seems like a good suggestion." CreationDate="2011-08-14T05:25:48.683" UserId="6345" />
  <row Id="21253" PostId="16857" Score="1" Text="Good answer.  Mealy potatoes may be labelled as Idaho, Russet, or &quot;baking&quot; potatoes.  In any case, they will have a thicker, tougher skin, making them easy to distinguish from the smoother, thinner-skinned waxy potatoes.  Any one of the mealy potatoes makes good gnocchi." CreationDate="2011-08-14T05:27:50.243" UserId="6345" />
  <row Id="21254" PostId="16859" Score="1" Text="You don't need to add all the water slowly.  You should be able to add 1/2 to 3/4 right away, and then add the remainder more slowly." CreationDate="2011-08-14T06:11:37.033" UserId="6345" />
  <row Id="21255" PostId="16843" Score="1" Text="I answer this question the professional way here (Dave's answer is more or less the same): http://cooking.stackexchange.com/questions/15507/alternative-for-shake-and-bake/15511#15511" CreationDate="2011-08-14T06:13:58.747" UserId="6345" />
  <row Id="21256" PostId="16852" Score="1" Text="The ice cream industry uses guar gum and xantham gum.&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft" CreationDate="2011-08-14T06:47:55.067" UserId="6638" />
  <row Id="21257" PostId="16860" Text="This advice is generally sound, and good to know by beginners. But I must add that it isn't the case here. The OP includes the recipe, which works out to a 62% hydration. This is nowhere near high, and in fact should be nicely kneadable even with a low gluten flour (AP or pastry flour)." CreationDate="2011-08-14T08:03:46.737" UserId="4638" />
  <row Id="21258" PostId="16858" Text="Have you tried a different brand of flour? There are types of dough where this can happen, but at the ratio posted here (140*100/225=62, so in baker's lingo &quot;62% hydration&quot;) this shouldn't be happening, especially with bread flour. Or do you live somewhere so humid that the flour is practically sucking humidity out of the air?" CreationDate="2011-08-14T08:07:18.873" UserId="4638" />
  <row Id="21259" PostId="16865" Text="So, the trick is to pluck. Thanks." CreationDate="2011-08-14T08:36:36.387" UserId="641" />
  <row Id="21260" PostId="15511" Text="How to get from 1 to 3 without getting your hands dirty is another question altogether :)" CreationDate="2011-08-14T13:16:59.047" UserId="641" />
  <row Id="21261" PostId="16863" Text="Simple is always best isn't it?" CreationDate="2011-08-14T14:46:34.490" UserId="6757" />
  <row Id="21262" PostId="16869" Text="Thanks for the link!  I've made compound butters before for steak, never thought to extend them to fish." CreationDate="2011-08-14T14:47:13.740" UserId="6757" />
  <row Id="21263" PostId="16850" Text="Well, turns out that the wife just didn't know what she was talking about, she enjoyed the battered haddock and I didn't have to spend additional time on a different method plus a sauce! http://www.flickr.com/photos/xerofun/6041167391" CreationDate="2011-08-14T14:50:52.547" UserId="6757" />
  <row Id="21264" PostId="15511" Text="why the milk in the eggs?" CreationDate="2011-08-14T15:17:02.240" UserId="3509" />
  <row Id="21265" PostId="16827" Text="I think Boiled and Microwaved potatoes will act very differently.  Microwaved are closer to baked surely?  Which do you have?" CreationDate="2011-08-14T15:45:35.360" UserId="711" />
  <row Id="21266" PostId="16829" Score="1" Text="Why do you have to fry boiled potatoes?" CreationDate="2011-08-14T15:46:07.747" UserId="711" />
  <row Id="21267" PostId="16827" Text="I &quot;had&quot; microwave-d potatoes, consider me stupid but are baked potatoes different from boiled ones? I never found any difference :(" CreationDate="2011-08-14T16:03:01.960" UserId="5272" />
  <row Id="21268" PostId="16827" Text="They will act very differntly when added to an omellete or if you try to slice them." CreationDate="2011-08-14T16:05:45.890" UserId="711" />
  <row Id="21269" PostId="16873" Text="the fridge is full" CreationDate="2011-08-14T16:21:28.777" UserId="3425" />
  <row Id="21270" PostId="15511" Score="1" Text="@BaffledCook: Use latex gloves; it's what we do at work.  Oh, and use one hand for wet ingredients, and the other for dry." CreationDate="2011-08-14T16:24:08.603" UserId="6345" />
  <row Id="21271" PostId="15511" Text="@Dan: I know the milk promotes browning, but I couldn't tell you beyond that.  It's just something everyone does, because it produces excellent results.  On Food and Cooking should have explained it, but I don't think it did." CreationDate="2011-08-14T16:29:23.463" UserId="6345" />
  <row Id="21272" PostId="16873" Text="Dead wrong.  Professional restaurants have steam tables specifically to keep food hot enough to prevent bacteria growth.  If left in the steam table too long, the flavor and texture won't be as good, but it works quite well." CreationDate="2011-08-14T16:31:05.427" UserId="6345" />
  <row Id="21273" PostId="16874" Score="5" Text="Everything here is correct, and I'd like to draw attention to the fact that *heating the food up to cooking temperature is **critically important** here*. If you heat it up to any *less* than 60° C then you are literally incubating more bacteria. Also, doing this every 6 hours seems a bit silly as all food lasts 1-2 days in the refrigerator anyway." CreationDate="2011-08-14T17:13:14.207" UserId="41" />
  <row Id="21274" PostId="16874" Text="@Aaronut: An excellent point, I'll edit my answer to reinforce this.  By the way, is there a good place I can collect all the food safety info?  Like, maybe an FAQ or tag wiki?" CreationDate="2011-08-14T17:15:49.987" UserId="6345" />
  <row Id="21275" PostId="16875" Text="If the food has been acidified (ph &lt; 4.6) then it will last indefinitely in the refrigerator anyway, unless there's mold growth. So while this answer is technically correct, it's focusing on the least important issue." CreationDate="2011-08-14T17:16:21.377" UserId="41" />
  <row Id="21276" PostId="16874" Text="The tag has both. [FAQ](http://cooking.stackexchange.com/questions/tagged/food-safety?sort=faq&amp;pagesize=50) and [wiki](http://cooking.stackexchange.com/tags/food-safety/info). The wiki kind of sucks right now so feel free to edit away." CreationDate="2011-08-14T17:23:28.293" UserId="41" />
  <row Id="21277" PostId="16871" Score="3" Text="Recipe requests are off-topic here as per the [FAQ]. You might find  [What are some good recipe resources?](http://cooking.stackexchange.com/q/2500) and [How does one find recipes given an ingredient rather than the recipe name?](http://cooking.stackexchange.com/q/12736) helpful. Google recipe search is probably the best here, but really you'd use them as you would any other sour berries." CreationDate="2011-08-14T17:30:28.220" UserId="41" />
  <row Id="21278" PostId="16860" Text="@rumtscho - Perhaps there's a climate difference then (I do live in a rather humid place) because I often find myself in the same boat as the OP - 60%+ hydration yields a rather wet dough." CreationDate="2011-08-14T18:35:56.840" UserId="1374" />
  <row Id="21279" PostId="16876" Score="2" Text="Are you sure you're getting the coals hot enough? They should be about a third to a half white when you start.  I typically have the opposite problem of flare ups" CreationDate="2011-08-14T22:06:36.230" UserId="6791" />
  <row Id="21280" PostId="16882" Text="+1 for braising pork chops, its a winner (I cringe at oven baked pulled pork though...no smoke ring :( )" CreationDate="2011-08-15T01:34:38.637" UserId="1374" />
  <row Id="21281" PostId="16884" Score="3" Text="Well, I'm not going to discourage you from making chicken stock, homemade stock is *great*...but is there a reason you can't just buy some stock?" CreationDate="2011-08-15T02:29:46.410" UserId="1374" />
  <row Id="21282" PostId="16887" Score="1" Text="My exec grandmother showed me the same!" CreationDate="2011-08-15T04:15:53.923" UserId="2882" />
  <row Id="21283" PostId="16880" Score="1" Text="+1 for &quot;if you are in North America...&quot; Please put that in boldface" CreationDate="2011-08-15T04:19:31.420" UserId="2882" />
  <row Id="21284" PostId="16883" Text="If there are enough hot coals, #3 should not be an issue (it takes **a lot** of water to cool really hot coals). BTW if your hand can stand four seconds just over the grill, it is cold." CreationDate="2011-08-15T04:22:55.877" UserId="2882" />
  <row Id="21285" PostId="16711" Text="@Aaronnut - that was my thought as well." CreationDate="2011-08-15T04:45:41.987" UserId="3058" />
  <row Id="21286" PostId="16833" Score="1" Text="It means the spicy taste." CreationDate="2011-08-15T05:06:21.000" UserId="1229" />
  <row Id="21287" PostId="16876" Text="Likewise I usually have to opposite problem of fat and oil dripping from the meat causing flames to leap up." CreationDate="2011-08-15T06:42:35.770" UserId="6615" />
  <row Id="21288" PostId="16832" Score="1" Text="I made it with 1:5 (polenta:milk) because of the ~10% dry matter in milk. The consistency was great. For the record, I also added 0.25 parts olive oil after the polenta was cooked." CreationDate="2011-08-15T09:25:28.587" UserId="4638" />
  <row Id="21289" PostId="16102" Text="I am offering similar experience to WAF. When I dropped the coffee powder into a cup of superheated water (using microwave), a layer of creamy foam was formed. It may be psychological but my black coffee seems to taste better with the foam. I have difficulty replicating the same foam using other method. I hope someone has an answer." CreationDate="2011-08-15T06:45:35.907" UserId="7057" />
  <row Id="21290" PostId="16893" Score="2" Text="A shredded beef sandwich (you asked)" CreationDate="2011-08-15T13:55:12.103" UserId="641" />
  <row Id="21291" PostId="16895" Text="Maybe a mayonnaise would be good with beef." CreationDate="2011-08-15T13:57:31.523" UserId="641" />
  <row Id="21292" PostId="16896" Text="+1 for the method, thanks." CreationDate="2011-08-15T13:59:55.373" UserId="641" />
  <row Id="21293" PostId="16894" Text="I've never heard of excess steam causing issues.  I use a water pan regularly and don't have problems with it extinguishing coals." CreationDate="2011-08-15T14:09:43.477" UserId="1374" />
  <row Id="21294" PostId="16894" Text="In a sauna, for maximum steam effect, do you put a water pan in the middle of the floor, or do you pour water directly over the heated rocks? There's a world of difference between water sitting in a pan, away from the heat and slowly evaporating and water being superheated through direct contact and expanding into steam. If you fill the chamber with steam, you will invariably displace oxygen in the area around your fuel." CreationDate="2011-08-15T14:29:34.250" UserId="2832" />
  <row Id="21295" PostId="16894" Text="The only time that there's going to be some massive direct contact is right as they're laid on the grill, in which case the lid should still be open.  Other points are good, I'd just be really shocked if excess steam was choking out the coals." CreationDate="2011-08-15T14:33:41.337" UserId="1374" />
  <row Id="21296" PostId="16876" Text="Yeah, thanks guys. Based on the answers I am getting below, I think it may be a problem of not enough coals, and therefore not hot enough of a fire." CreationDate="2011-08-15T14:47:22.540" UserId="7055" />
  <row Id="21297" PostId="16883" Text="Thanks for the answer. From what I am hearing, it seems like #2 must be my problem. Regarding issue #1, I don't think this is the problem as I pretty much always wait until the coals are 90% ashed-over (I guess I could be waiting TOO long but...).&#xA;&#xA;Regarding #3, I don't think this is the problem either, as I often have this problem even if I'm using nothing but salt and pepper.&#xA;&#xA;So about how much charcoal should I be using for a Webber 18.5&quot; grill? The instructions say 40 charcoals, and I literally counted them out last time. Too few?" CreationDate="2011-08-15T14:49:34.800" UserId="7055" />
  <row Id="21299" PostId="16880" Text="I've heard of fairly recent trichinosis outbreaks in North America; they are rare of course, but they do occur. Where did you read that it's no longer necessary to fully cook pork?" CreationDate="2011-08-15T14:57:04.580" UserId="41" />
  <row Id="21300" PostId="16898" Text="I would add that for cooked sauce the *traditional* tomato is the [San Marzano](http://en.wikipedia.org/wiki/San_Marzano_tomato)" CreationDate="2011-08-15T14:57:53.530" UserId="6531" />
  <row Id="21301" PostId="16899" Text="If I remember correctly, it was somewhat softer. So, I scraped it out, ensuring a took normal orange flesh with it, and cooked it anyway. I figured it was safe, but I was curious if anyone knew differently." CreationDate="2011-08-15T14:59:09.960" UserId="2645" />
  <row Id="21302" PostId="16898" Text="@nico: *If* you can get them fresh, yes. For salsa, which is *all about* the tomatoes, I'd rather use the cheapest kind of fresh than *anything* in a can. I say this because, at least where I live, it's not that common to find fresh San Marzanos, you usually tend to see them canned." CreationDate="2011-08-15T15:02:37.380" UserId="41" />
  <row Id="21303" PostId="16898" Text="oh yeah, sure it was just out of curiosity ;) On the other hand, a fantastic variety to eat raw (but I think that it is pretty much impossible to find outside of Italy) is the [pomodorino del Vesuvio](http://en.wikipedia.org/wiki/Pomodorino_del_Piennolo_del_Vesuvio)" CreationDate="2011-08-15T15:10:28.617" UserId="6531" />
  <row Id="21304" PostId="16883" Score="1" Text="I use natural lump charcoal and have for years, so I'm not sure what 40 bricks really looks like.  Doing some visualization, this sounds like a bit too little if you're going to fill the grill - if you're spreading them all out and it comes to little more than a single layer, then either bunch them up more or add more charcoal (its rare than I/others spread them out over the whole grill as often times you want multiple zones of heat).  Also, try lump charcoal - its just better all around (hotter, cleaner, less ash, etc)." CreationDate="2011-08-15T15:11:20.913" UserId="1374" />
  <row Id="21305" PostId="16880" Text="The rarity of trichinosis is such that the FDA no longer suggests that commercially raised US pork be cooked any differently or longer than any other meat.   Pork cooked to medium rare is just fine." CreationDate="2011-08-15T15:41:33.060" UserId="3819" />
  <row Id="21307" PostId="16887" Text="Yep, this works great. One tip: you don't really need to boil them for 30 seconds - even 5 seconds is enough to loosen the skin." CreationDate="2011-08-15T15:48:12.437" UserId="1393" />
  <row Id="21308" PostId="16892" Score="1" Text="&quot;our digestive system is designed to process cooked starches&quot; &quot;The energy loss from easting raw starch is huge, there is little point.&quot; Really? This seems odd, as most of our evolution took place before we were able to cook food. Has our digestive system changed that much since?" CreationDate="2011-08-15T15:54:47.577" UserId="1672" />
  <row Id="21309" PostId="1696" Text="It's not that being in the fridge destroys it. It's that other processes (certain kinds of washing) do, and the processors who know they did that keep them in a fridge as a result. So when you buy them from a fridge it's a signal to you the coating is gone and you should keep them in the fridge." CreationDate="2011-08-15T16:08:06.573" UserId="304" />
  <row Id="21310" PostId="16902" Score="3" Text="And/or http://cooking.stackexchange.com/questions/14775/how-long-can-eggs-be-unrefrigerated-before-becoming-unsafe-to-eat" CreationDate="2011-08-15T16:08:19.957" UserId="1393" />
  <row Id="21312" PostId="16898" Score="2" Text="I disagree with this a bit. I prefer my salsa to be not too wet. When I pick it up on a chip, I don't want a lot of juice running everywhere, I want a lot of flavor packed into a reasonably non-runny bite. So I often use Roma's or something similar." CreationDate="2011-08-15T16:45:24.077" UserId="1393" />
  <row Id="21313" PostId="16898" Score="1" Text="@Michael: Sure, different strokes for different folks, but you can remove liquid without affecting the flavour, whereas adding water will dilute it. I enjoy the concoctions you're referring to as well, but technically they're closer to the definition of a salad than a salsa (sauce)." CreationDate="2011-08-15T17:06:04.667" UserId="41" />
  <row Id="21314" PostId="16892" Score="1" Text="@Jefromi: I'm not a fan of the &quot;evolutionary&quot; argument myself, but one might technically argue that our bodies didn't evolve to process *any* starch, since agriculture itself was invented long after most of our evolution. Cooked food is still easier to digest than raw because it's essentially semi-digested already." CreationDate="2011-08-15T17:11:17.433" UserId="41" />
  <row Id="21315" PostId="16902" Text="how hot did it get while sitting in your car?  Eggs are ok for about 3 days, but not if they baked in your car." CreationDate="2011-08-15T17:17:06.770" UserId="6791" />
  <row Id="21316" PostId="16809" Text="Makes sense to me. I used the word &quot;crap&quot; in the context of the original posters question of tomato sauce being &quot;acidic&quot;. In my experience (and from my knowledge) citric acid is added to foods because it's a natural preservative and it makes food taste &quot;acidic&quot; like in Sour Patch Kids and other candies. I assume that adding it to an already acidic food like a tomato would make it more acidic." CreationDate="2011-08-15T17:24:37.557" UserId="7018" />
  <row Id="21317" PostId="16902" Score="6" Text="You're MacGyver. Why didn't you make a refrigerator from some shoelaces, a length of pipe, duct tape, and your Swiss Army Knife?" CreationDate="2011-08-15T17:36:10.877" UserId="6345" />
  <row Id="21318" PostId="16615" Text="&quot;Simplest&quot;... _Minute Rice_ in the Microwave." CreationDate="2011-08-15T18:07:39.647" UserId="6279" />
  <row Id="21319" PostId="16898" Text="IIRC, most of a tomato's glutamates are in its liquid; remove the liquid and you lose some umami." CreationDate="2011-08-15T18:43:25.423" UserId="5600" />
  <row Id="21320" PostId="16913" Text="There's no real question here. Would vote to close if I had the rep." CreationDate="2011-08-15T20:30:16.580" UserId="1601" />
  <row Id="21321" PostId="16913" Text="The question is in the last sentence" CreationDate="2011-08-15T20:35:49.543" UserId="7068" />
  <row Id="21322" PostId="16913" Text="You might consider changing your title, then." CreationDate="2011-08-15T20:43:38.710" UserId="1601" />
  <row Id="21323" PostId="16913" Text="You are completely right. The title was not a good question." CreationDate="2011-08-15T20:45:36.480" UserId="7068" />
  <row Id="21324" PostId="16913" Score="8" Text="What does this have to do with cooking? This seems more like speculative nutritional anthropology than culinary science. My answer would be: because humans are a lot smarter and more resourceful than other animals. We are also the only creatures to bake bread or to make hollandaise sauce." CreationDate="2011-08-15T20:59:10.823" UserId="2001" />
  <row Id="21325" PostId="16615" Text="@Cos, we're talking about cooking here :)" CreationDate="2011-08-15T21:20:28.367" UserId="641" />
  <row Id="21326" PostId="16904" Text="Interesting, I'll give that a try once." CreationDate="2011-08-15T21:23:19.503" UserId="641" />
  <row Id="21327" PostId="16913" Text="Because we can!" CreationDate="2011-08-15T21:25:43.277" UserId="641" />
  <row Id="21328" PostId="16913" Text="-1 not related to cooking" CreationDate="2011-08-15T21:26:24.580" UserId="4442" />
  <row Id="21329" PostId="16913" Text="I'm with Sobachatina that this isn't a cooking question." CreationDate="2011-08-15T21:27:07.190" UserId="641" />
  <row Id="21330" PostId="16913" Score="2" Text="Per the FAQ questions regarding Food, Food Preparation and Ingredient selection are &quot;on topic&quot; here. I would accept that milk is a Food which may be Prepared and an ingredient that may be selected. OP asks (essentially) &quot;Why do we choose to select to consume Milk?&quot;." CreationDate="2011-08-15T21:32:17.000" UserId="6279" />
  <row Id="21331" PostId="16914" Text="It is also worth noting that most carnivores *will* eat milk/dairy given the opportunity. We're pretty much the only one that has the ability to harvest dairy though, so it seems like we have a monopoly." CreationDate="2011-08-15T22:05:01.877" UserId="218" />
  <row Id="21332" PostId="8192" Text="There is an asian grocery store over by the Dekalb farmer's market.  You might also try the Indian stores just south of North Dekalb Mall.  As far as living downtown and not going to the Atlanta suburb, I strongly concur.  I only cross 285 in a plane." CreationDate="2011-08-15T22:49:47.163" UserId="3819" />
  <row Id="21333" PostId="16915" Text="+1 - I can't *not* upvote a recommendation for whiskey in bbq sauce. But stock is a bit salty, so you'd need to account for that." CreationDate="2011-08-15T23:06:23.503" UserId="1374" />
  <row Id="21334" PostId="16898" Text="@Aaronut - fair enough; I was thinking specifically of pico de gallo, which I don't want to be watery." CreationDate="2011-08-15T23:17:05.030" UserId="1393" />
  <row Id="21335" PostId="16915" Text="YES! you do kno what you'r talking about! In the end I add a cube dissolve instead of chicken stock, but I added half a cut of Jack Daniel's. Boy did it add some flavor into that sauce..." CreationDate="2011-08-15T23:49:03.560" UserId="5550" />
  <row Id="21336" PostId="16906" Text="I've had good experiences with sticky rice and wholegrain brown rice, but even lentils and split peas worked!" CreationDate="2011-08-16T00:03:55.867" UserId="6554" />
  <row Id="21337" PostId="16902" Text="Depends which country you live in. In general eggs are designed to be kept warm underneath the hen!" CreationDate="2011-08-16T01:18:19.800" UserId="3203" />
  <row Id="21338" PostId="16892" Text="@Aaronut: I get why cooking is a big deal, but weren't there, I don't know, tubers and such around before we started growing them? In any case, I mostly meant my comment as a &quot;citation needed&quot; tag." CreationDate="2011-08-16T05:36:24.680" UserId="1672" />
  <row Id="21339" PostId="16914" Score="1" Text="The statement that it is &quot;good for you&quot; is a very dubious one, since this is subject of a lot of debate with a lot of studies suggesting either way. As far as I can see milk might well be bad for you and anyone else... Putting it like this without any question to it i find this a bad anser." CreationDate="2011-08-16T10:30:03.757" UserId="3632" />
  <row Id="21340" PostId="14775" Text="I have kept eggs unrefrigerated for months and they were always fine. I have very rarely come accross an egg that has gone off. As to samonella, I think it is advised to heat your eggs to at least 145 degrees Farenheit before eating, then you should be fine. Note that at least egg white does not coagulate at this temperature, so you can still use it for whipping up, as demonstrated here: https://www.youtube.com/watch?v=3xGp386qzgM" CreationDate="2011-08-16T10:50:49.510" UserId="3632" />
  <row Id="21341" PostId="16914" Text="@ufotds. No, the research on this topic all trends in one direction. Studies contradicting the &quot;Good For You&quot; claim are definitely &quot;outliers&quot;. While there are those people who are everything from &quot;lactose intolerant&quot; to downright &quot;allergic&quot; to milk they too do not represent a significant portion of the population to contradict the generality that milk is &quot;good for you&quot;. In fact of that sentence my assertion that milk &quot;is good&quot; is far more dubious because it is naturally an opinion where as &quot;good for you&quot; is rather settled science." CreationDate="2011-08-16T14:46:24.590" UserId="6279" />
  <row Id="21342" PostId="16891" Text="I'm inclined to think the issue is not the starch itself as much as specific vegetable compounds, particularly lectin and insect-hostile alkaloids." CreationDate="2011-08-16T16:17:40.517" UserId="6345" />
  <row Id="21343" PostId="16873" Text="@BobMcGee - this is not dead wrong, the question he was asking was not about keeping food warm constantly but heating it periodically.  My question deals with heating food periodically. It will keep the food but it will destroy it each time you heat it." CreationDate="2011-08-16T17:50:49.637" UserId="711" />
  <row Id="21344" PostId="11221" Text="I'd try adding a few tsp water to the eggs before blending/processing. You may just not have enough water." CreationDate="2011-08-16T17:54:54.230" UserId="160" />
  <row Id="21345" PostId="16858" Score="1" Text="Its more like *batter*?! As @rumtscho says, that's 62% hydration, and getting bread flour like batter would be far higher than that—closer to 100%. Assuming you're not storing your flour in the sauna, you either (a) have cake or pastry flour, not bread flour; (b) are measuring wrong. (b) may be caused by faulty equipment, of course; are you sure your scale works? Does your 140mL water weigh 140g? Are you sure you've mixed in all the flour—there isn't a bunch of dry flour still needing to soak some water up?" CreationDate="2011-08-16T19:15:41.370" UserId="160" />
  <row Id="21346" PostId="16859" Text="At 62% hydration, you should just be able to add all the water. Mixing may be a little worse, and it'll be a tacky when hand-kneading, but doable. And, @DaveJohnston: if your flour is stored in fairly consistent humidity, that should work." CreationDate="2011-08-16T19:19:57.510" UserId="160" />
  <row Id="21347" PostId="16925" Text="Ah of course thanks." CreationDate="2011-08-16T19:20:11.830" UserId="6320" />
  <row Id="21348" PostId="16922" Text="The question which version is healthier is off topic here as per [faq]. The rest of the question is quite ambiguous. Why wouldn't it be OK? Safe against what? Spoilage? Ruined meal due to texture problems? Or did you mean safe in the sense of &quot;healthy&quot;? And &quot;enhance the flavor&quot; is one of the broadest possible things you can ask a cook, especially when there is no dish mentioned, with all answers equally valid (bounded only by the taste of your family, about whom we only know that they dislike the natural flavors preferred by foodies). I will reverse my close vote if you can make it specific." CreationDate="2011-08-16T19:45:39.123" UserId="4638" />
  <row Id="21349" PostId="16925" Text="In my opinion, blanching is even better than steaming." CreationDate="2011-08-16T19:47:31.523" UserId="4638" />
  <row Id="21350" PostId="16926" Text="I do it on the grill sometimes with olive oil and a little balsamic vinegar to finish it off." CreationDate="2011-08-16T19:50:01.093" UserId="218" />
  <row Id="21351" PostId="16925" Text="@rumtscho: I'm prejudiced. I steam. I sautee. I grill. I very seldom blanch." CreationDate="2011-08-16T19:52:06.613" UserId="218" />
  <row Id="21352" PostId="16925" Text="@Satanicpuppy maybe I'm prejudiced too. I very seldom steam. But with my comment, Chris J. Lee has one more option to choose from, so I thought it was worth mentioning." CreationDate="2011-08-16T19:59:04.183" UserId="4638" />
  <row Id="21353" PostId="16914" Text="@cos callis: Well, the subject of potential health effects of milk is very vast and numerous review studies have been published in 2011 only. A quick look through them seems to indicate that most claim that evidence (on specific health implications) is mixed or inconsistent. The others I have come across seem to be claiming either way. I have not found one study that makes an overall assessment of milk healthiness which is logical as the different individual health effects have not been settled on. Have you got reference to such a super review study, or have you conducted one yourself?" CreationDate="2011-08-16T22:48:01.337" UserId="3632" />
  <row Id="21354" PostId="16914" Score="1" Text="@ufotds As the SO thought police have dubbed this 'an off-topic' question I will invite you take your studies to http://skeptics.stackexchange.com/ and engage in that crowd further in your speculation. When looking at the kind of pseudo-science represented by those so-called 'studies' if their alarmist tripe held truth the human race would have died before the middle ages. Yet somehow mankind has survived on red meat and milk since the dawn of time. The sheer volume of those studies suggests to me that they are more trying to use the tactics of Goebbels &amp; Orwell to shove this down your throat." CreationDate="2011-08-16T23:39:31.630" UserId="6279" />
  <row Id="21355" PostId="16927" Score="1" Text="Thank you for this question! I've always wondered how salting dough doesn't kill the yeast" CreationDate="2011-08-17T01:58:02.383" UserId="6791" />
  <row Id="21356" PostId="3362" Text="I believe you this works, but it sounds like too much trouble. I always cook 170 g pasta at once, and do it in a 1.5 l pot on stovetop. It gets to boil quickly, and noodle cooking time is comparable with your microwave numbers. The method needs no kettle, is easy to stir, I can prevent a foamover quickly, nothing crunches a peeking noodle end, and I can constantly take out a piece and test for doneness. So I don't see how the microwave could be more convenient." CreationDate="2011-08-17T06:21:08.393" UserId="4638" />
  <row Id="21357" PostId="16859" Text="how do find that hydration is 62%?" CreationDate="2011-08-17T08:59:10.493" UserId="5272" />
  <row Id="21358" PostId="16930" Score="1" Text="I simply thought salt will kill yeast but you have come out with a better explanation, didn't know that sugar can also kill yeast,  I usually add salt while I knead the dough that too not too much" CreationDate="2011-08-17T09:01:46.573" UserId="5272" />
  <row Id="21359" PostId="16892" Text="@Jefromi - basic biology, some animals handle raw starch fine, we don't. It just is that way. We can store and and cook food to make it edible for our digestive system. Other wise we would be limited to digestible resources only. A human biology book should cover the problem with raw starch and other non/partially digestible food in the stomach" CreationDate="2011-08-17T10:34:42.067" UserId="3203" />
  <row Id="21360" PostId="16930" Text="I think I've seen the following experiment somewhere: take a cube of *fresh* yeast. Divide in half into separate containers. Add 1 Tbsp salt to one half and 1 Tbsp salt to the other. Observe how both mixes will progressively get watery eventually killing all yeast. Salt should be done with its yeast significantly faster." CreationDate="2011-08-17T11:25:30.930" UserId="7087" />
  <row Id="21361" PostId="16926" Text="I just love roasted cauliflower! It's a great way to deal with organic or home grown cauliflower that is often not snow white like store cauliflower, because it browns anyway. It also gets sweet and crispy. Last night I drizzled 10 year old balsamic over it after taking it out of the oven, which I'd never done before, and it was really good." CreationDate="2011-08-17T12:03:36.190" UserId="304" />
  <row Id="21362" PostId="16930" Score="1" Text="something tells me you want to edit the above charisis - I'm thinking you mean 1Tbsp sugar in one of them?" CreationDate="2011-08-17T12:26:27.257" UserId="6459" />
  <row Id="21363" PostId="16922" Text="I seem to recall someone telling me that there was something that cooked significantly different in butter vs. oil ... I think it was onions.  I don't know if the water helped to mellow the cooking by lowering the temp, if so, clarified butter and oils should cook similarly." CreationDate="2011-08-17T13:01:08.353" UserId="67" />
  <row Id="21364" PostId="3362" Text="@rumtscho it just depends on the physics of your kitchen I guess :-)" CreationDate="2011-08-17T13:15:47.913" UserId="557" />
  <row Id="21365" PostId="16931" Text="You aren't possibly thinking of Sambuca?" CreationDate="2011-08-17T16:18:05.083" UserId="1393" />
  <row Id="21366" PostId="16931" Text="The drink was probably called tzaziki because it used some of the ingredients used for the sauce; _tzatziki_ is not an Italian term, and I don't think that is the name used for that drink." CreationDate="2011-08-17T16:41:54.123" UserId="1229" />
  <row Id="21367" PostId="11235" Text="@mouviciel: I doubt it." CreationDate="2011-08-17T18:38:19.073" UserId="962" />
  <row Id="21368" PostId="16934" Text="Happens even today. I heard a story about that once." CreationDate="2011-08-17T18:39:05.033" UserId="962" />
  <row Id="21369" PostId="16931" Text="Never heard of this, but sounds really refreshing.I've located this recipe, does it sound like it? http://www.yumsugar.com/Happy-Hour-Cucumber-Cocktail-754163" CreationDate="2011-08-17T18:46:16.760" UserId="7087" />
  <row Id="21370" PostId="11235" Text="@Orbling that's funny. I love blue cheese, but gag on red cheese (Limburger)." CreationDate="2011-08-17T19:01:41.110" UserId="4638" />
  <row Id="21371" PostId="16933" Text="I doubt that there is much fork food typical for that period. They used to dine on gigantic hams etc. But it shouldn't be hard to find recipe books from that period, maybe ask an antiquarian. I have a book on old English cuisine, but it is about much older times (although written in 1969). It cost 3 Euros on Amazon." CreationDate="2011-08-17T19:07:08.247" UserId="4638" />
  <row Id="21372" PostId="11235" Text="OK, gross alert. Apparently the Romans liked to eat veal that had only consumed milk, and poach and eat the intestines with the partly digested milk in them. It was a delicacy. Eventually someone figured out how to put the milk in the stomach directly and make as much cheese as people wanted. That makes more sense to me than the &quot;storing it in an empty stomach&quot; theory." CreationDate="2011-08-17T19:38:39.443" UserId="304" />
  <row Id="21373" PostId="16925" Text="+1 for the steam" CreationDate="2011-08-17T20:32:56.403" UserId="7068" />
  <row Id="21374" PostId="16936" Score="2" Text="Have you seen http://es.wikipedia.org/wiki/Tripa_gorda? It seems it was a bull's rectum. BTW, there are also other languages which have a name for the rectum which is a literal translation from &quot;fat bowel&quot;, e. g. the German word Mastdarm. And before you think of being squeamish, remember what sausage casing is made of." CreationDate="2011-08-17T20:34:00.600" UserId="4638" />
  <row Id="21375" PostId="16930" Text="I've heard that if all your salt hits all your yeast (i. e. if one or the other isn't properly mixed during adding the food), it will reduce your yeast's activity significantly enough that it will hurt pizza dough.  I learned this from a chef in a pizza making class.  So when adding them to dough make sure you've mixed the first one in before adding the second." CreationDate="2011-08-17T20:42:30.400" UserId="1816" />
  <row Id="21376" PostId="11235" Text="@Kate Gregory why? I think I've read the &quot;empty stomach&quot; theory in McGee for the first time. It was about times older than the Romans. It happened with nomadic tribes on the Asian steppes who used everything produced by their animals much like native Americans used every part of the buffalo. They didn't have permanent settlements with pottery industries or other convenient way to make storage containers, and a shrinking container was comfortable when carrying everything on a horse. They also consumed more dairy than agrarian tribes. I don't see why storage in a stomach is improbable." CreationDate="2011-08-17T20:58:00.187" UserId="4638" />
  <row Id="21377" PostId="16938" Text="Okay, someone above did mention this I guess." CreationDate="2011-08-17T22:11:16.887" UserId="7055" />
  <row Id="21378" PostId="16933" Text="You only need to find a ninety year old to ask...well one who was exposed to society dinners in their young adulthood. I admit they are not thick on the ground, but you must know someone who knows someone. The people I know of that age are mostly in nursing homes and similar places, and they generally appreciate company. Alas, my last surviving relative of that era has bad memory trouble caused by TIAs and in any case is about four states away." CreationDate="2011-08-17T22:16:14.517" UserId="1670" />
  <row Id="21379" PostId="16938" Score="1" Text="yep ... my main complaint about *every* toaster inthe stores I looked at.  And it wasn't like I previously had some fancy European toaster ... it was a Black &amp; Decker, but Sears, Target, and whatever other stores I tried just didn't have that toast-doneness dial, just a timer ... and the time is different for different bread." CreationDate="2011-08-18T02:00:04.793" UserId="67" />
  <row Id="21380" PostId="16936" Score="1" Text="I love organ meats, and that makes me squeamish.  Rectum is just somehow more disgusting than intestines." CreationDate="2011-08-18T02:30:40.677" UserId="6345" />
  <row Id="21381" PostId="16941" Score="4" Text="I like the image of someone putting something in the oven, waiting an hour, taking it out and trying it, then throwing it away when it's overdone, and trying half an hour instead.... and so on." CreationDate="2011-08-18T04:11:24.877" UserId="1672" />
  <row Id="21382" PostId="2699" Text="In Greece, Vefa is considered more of a TV persona than anything else (and I don't mean that in a Julia Child way). Her books are notorious for their recipe mistakes. Even though I haven't seen this particular one I would discourage anyone from working with this. Unless of course you're looking for a dishes' catalog and you're willing to further investigate the recipes yourself." CreationDate="2011-08-18T05:38:53.200" UserId="7087" />
  <row Id="21383" PostId="16943" Text="There is also a touch of opinion. Do you want it 'al dente', done or overdone?" CreationDate="2011-08-18T05:43:25.987" UserId="641" />
  <row Id="21384" PostId="16943" Text="Yeah, it's very much a subjective judgement when something is cooked, even at the professional level.  The sous chef wants his potatoes roasted until evenly golden brown, where one line cook likes them with just a few golden spots." CreationDate="2011-08-18T05:54:52.377" UserId="6345" />
  <row Id="21385" PostId="16939" Score="1" Text="Did you marinade and then put it directly into the freezer? Did you leave the marinade on the counter for some amount of time? How did you defreeze? There are a lot of variables here. As long as you did it 'fast', Satanicpuppy's answer is correct." CreationDate="2011-08-18T06:29:45.557" UserId="641" />
  <row Id="21386" PostId="11232" Text="probably it was the other way around and they discovered butter after stirring cream too long." CreationDate="2011-08-18T08:08:47.560" UserId="641" />
  <row Id="21387" PostId="16892" Text="Have a look at the book &quot;Catching fire&quot; by Richard Wrangham about eating uncooked food. http://www.bookdepository.co.uk/Catching-Fire-Richard-Wrangham/9780465020416" CreationDate="2011-08-18T08:31:52.220" UserId="3469" />
  <row Id="21388" PostId="11235" Score="1" Text="@rumtscho it's quite possible for the same thing to be invented different ways. I never liked the &quot;nomad/goatherder/etc travelling around all day with milk in a stomach&quot; theory because the cultures it's ascribed to generally don't drink fluid milk, much less carry it around with them while doing something active. But anyway I'm just telling you another origin story I've heard that might (also?) be true. The intestines-with-the-milk-still-in-them dish is called pajata, btw." CreationDate="2011-08-18T11:31:00.163" UserId="304" />
  <row Id="21389" PostId="16932" Text="Yes that truly is a better idea. thanks" CreationDate="2011-08-18T12:08:25.780" UserId="7059" />
  <row Id="21390" PostId="16948" Text="because red and blue yield [brown](https://secure.wikimedia.org/wikipedia/en/wiki/Color_mixing#Subtractive_Mixing) (last sentence of this section)" CreationDate="2011-08-18T12:33:33.913" UserId="7105" />
  <row Id="21391" PostId="16948" Text="I thought they make purple... Maybe I suck at art.." CreationDate="2011-08-18T13:24:47.900" UserId="7104" />
  <row Id="21392" PostId="16950" Text="What do you mean by this? A frying pan made of glass? The only transparent things I've used for actual cooking are glass casseroles similar to [this one](http://www.collectionsetc.com/Product/glass-casserole-pot.aspx), and you'll find these in any decent cookery shop." CreationDate="2011-08-18T13:27:29.533" UserId="6143" />
  <row Id="21393" PostId="16950" Text="Yes, something like this but it is a frying pan. Maybe made of glass or other material." CreationDate="2011-08-18T13:35:52.047" UserId="7106" />
  <row Id="21394" PostId="16945" Score="2" Text="Can't answer the main question but terms like, &quot;warm oven&quot; and &quot;hot oven&quot; do have a meaning. My grandmother always used to refer to cool, warm, moderate, hot and very hot ovens for baking. My mother used gas marks. I have always had electric ovens in C. So my whole life has been spent converting between these three systems. Roughly a cool oven is down at 110-120C, a wram oven maybe 150-160C, a moderate oven around 170-180C, hot ovens would be at 200C, very hot at 220C." CreationDate="2011-08-18T13:45:23.187" UserId="6615" />
  <row Id="21395" PostId="16941" Text="@Jefromi: That's a great way to make sure that your food is almost always over- or under-cooked." CreationDate="2011-08-18T13:47:06.663" UserId="41" />
  <row Id="21396" PostId="16922" Text="I can understand subing olive oil for butter on health grounds. I do the same substitution for some bread mixes. However don't understand your other substitutions. Surely gravy is mostly water and teriyaki sauce is primarily soy sauce and a little sugar. I worry that in these two cases your actually increasing the amount of fat you consume rather than improving your diet." CreationDate="2011-08-18T13:55:10.847" UserId="6615" />
  <row Id="21397" PostId="16948" Score="3" Text="Ninja black eggs? For IRL Angry Birds, perhaps?" CreationDate="2011-08-18T14:19:30.153" UserId="6728" />
  <row Id="21398" PostId="16945" Text="I'm guessing salt works similarly to cornmeal in preventing bread from sticking to bakeware, by putting a layer of material between pan and food.  However, I think this is also a great way to cause salt corrosion damage to your pans, particularly cast-iron stuff." CreationDate="2011-08-18T14:44:45.680" UserId="6345" />
  <row Id="21399" PostId="16952" Text="Good answer.  Dried rose petals are also easily available (a friend gave me some), and work well with green tea and honey.  Rosewater is another way of adding the same flavor." CreationDate="2011-08-18T14:46:46.893" UserId="6345" />
  <row Id="21400" PostId="16932" Text="@Katey: you're talking about a http://en.wikipedia.org/wiki/Shawarma" CreationDate="2011-08-18T14:54:51.943" UserId="3509" />
  <row Id="21401" PostId="16945" Text="@Bob Thanks. I think it's not really meant for cast-iron ones, because if they're seasoned properly, they're pretty much non-stick anyway. My guess is that it's probably more meant for aluminium ones without teflon or any other kind of non-stick coating. Good point about the cornmeal, I just wonder how much salt would be left after &quot;dusting off&quot; to have any effect." CreationDate="2011-08-18T14:59:19.330" UserId="6143" />
  <row Id="21402" PostId="16945" Text="@Rince Thanks, that at least gives me an idea about the temperatures." CreationDate="2011-08-18T14:59:43.653" UserId="6143" />
  <row Id="21403" PostId="16932" Text="I've never had a shawarma with beef and hummus, only with lamb / tahini and yogurt sauce, but I am not surprised at all that I didn't invent this sandwich. I also dip these roast beef / hummus sandwiches in Annie's Goddess dressing, which is a dressing made of tahini and cider vinegar." CreationDate="2011-08-18T15:09:30.247" UserId="7082" />
  <row Id="21404" PostId="16833" Text="@kiamlaluno yes, that." CreationDate="2011-08-18T15:55:00.800" UserId="6468" />
  <row Id="21405" PostId="16947" Text="I of course agree - I'm not much for precise timing or measurement. But on the other hand, it sure is nice to know that you need to put each one of those five batches of cookies in the oven for 11 minutes!" CreationDate="2011-08-18T16:34:37.523" UserId="1672" />
  <row Id="21406" PostId="16950" Score="1" Text="Yikes. Don't stoves usually provide heat that's too uneven and would tend to stress and break glass?" CreationDate="2011-08-18T16:37:47.063" UserId="1672" />
  <row Id="21407" PostId="16948" Text="@James: Nitpicker, i thought of red and cyan, as they should ideally mix to black, but will mostly result in some brownish color." CreationDate="2011-08-18T16:38:06.530" UserId="7105" />
  <row Id="21408" PostId="16930" Text="Oops, that should read 1 Tbsp salt and 1 Tbsp sugar, no experiment otherwise. Thanks @Bruce" CreationDate="2011-08-18T16:47:00.110" UserId="7087" />
  <row Id="21409" PostId="16922" Text="@Rincewind42 For the gravy and soy sauce, I substitute for improved flavor (IMO) but mainly for sodium. Different reasons for the substitutions." CreationDate="2011-08-18T16:47:58.623" UserId="5093" />
  <row Id="21410" PostId="16957" Text="Not in cooking, just preparation of the plate afterwards." CreationDate="2011-08-18T16:48:36.203" UserId="5093" />
  <row Id="21411" PostId="16949" Text="Are chicken haddies the same as [finnan haddie](http://en.wikipedia.org/wiki/Finnan_haddie)?  If so, there are lots of online purveyors available." CreationDate="2011-08-18T17:19:09.150" UserId="5600" />
  <row Id="21412" PostId="16949" Text="I think there must be some difference, even though the fish chowder she made she referred to as &quot;finnan haddie chowder&quot;." CreationDate="2011-08-18T17:25:16.553" UserId="4777" />
  <row Id="21413" PostId="16959" Text="&quot;Regular&quot; yellow mustard is actually colored; it's quite possible to have a plain, vinegary mustard without the yellow color too, even if it's not common in the US." CreationDate="2011-08-18T17:55:07.033" UserId="1672" />
  <row Id="21414" PostId="16960" Text="I checked @ESultanik's link, and I think the difference is that Chicken Haddies were *definitely* not smoked. The flesh came out of the wrapping with a brilliant white colour." CreationDate="2011-08-18T18:01:38.350" UserId="4777" />
  <row Id="21415" PostId="3775" Text="I like a traditional Indian-style mint chutney myself but definite +1 for chutney :D So good with a dal, quinoi dish or spicy pulse." CreationDate="2011-08-18T18:35:44.213" UserId="7112" />
  <row Id="21416" PostId="16959" Score="2" Text="I think you should clarify where you live and/or what brands you have in mind, because the current answer (that from a US perspective, &quot;Yellow mustard is usually very mild&quot;) is very much at odds with my experience of yellow mustard (English mustard, AFAIK the hottest type of mustard)." CreationDate="2011-08-18T19:38:58.033" UserId="4590" />
  <row Id="21417" PostId="16964" Text="Pretty pointless question, especially because there's a rather large range of &quot;potato and egg salad&quot; in the middle, and because most people don't put potato in their egg salad." CreationDate="2011-08-18T19:54:07.760" UserId="1672" />
  <row Id="21418" PostId="16959" Score="1" Text="@Peter excellent point. I was assuming US mustard in my answer.  In addition to English mustard, there is also Chinese yellow mustard." CreationDate="2011-08-18T20:10:47.730" UserId="7019" />
  <row Id="21419" PostId="16970" Score="2" Text="As much as I comment about how 30min meals is a bit much when you're cooking for yourself ... 15min is *really* short ... a poor stove might not even bring water to a boil in 15 min ... so no rice, pasta, etc.  I have a load of recipes for 15 min of effort, but they often take more than 15min from start to finish due to unattended cooking time." CreationDate="2011-08-18T22:33:50.743" UserId="67" />
  <row Id="21420" PostId="16970" Score="2" Text="15 *minutes*? For an inexperienced cook I think that's barely enough time for a fried egg or frozen hamburgers or simple pasta with canned sauce. You've gotta make more time than that. If you can't or won't, then you don't need a cookbook, you need a cook." CreationDate="2011-08-18T22:38:13.763" UserId="41" />
  <row Id="21421" PostId="16970" Score="1" Text="Agreed. Inexperienced cooks don't have time for 15 minute meals. They need a bit more time to practice. I can barely cook a complete meal in 15 minutes, and I know what I'm doing most of the time." CreationDate="2011-08-18T22:45:33.063" UserId="3325" />
  <row Id="21422" PostId="16970" Score="1" Text="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?" CreationDate="2011-08-18T22:46:53.577" UserId="86" />
  <row Id="21423" PostId="16970" Text="I'm sorry. 15min weren't meant to be a hard limit. I just wanted to set the right mood. I bumped that up to &quot;round about 30min&quot;. Also I'm sorry if my question sounds commanding or if I make the impression not to be willing to compromise..but I'm tired of people/books who try to convince me to buy kitchen tools for 3k bucks or intensively learn cooking instead of satisfying my real needs: Show me how to make something on my own other than frozen pizza with limited experience, time and resources." CreationDate="2011-08-18T23:12:21.370" UserId="7114" />
  <row Id="21424" PostId="16970" Score="2" Text="Can you maybe be more specific as to what difficulties you had with the types of recipes you found in the linked question and similar questions? I could be wrong but I don't recall many of them calling for a lot of special equipment or experience or time. Keep in mind that this is primarily a site for enthusiasts, and although we have some beginners and don't mind at all to help them, it's difficult if not impossible to do that if we don't know *where* you're falling down. There are lots of cookbooks mentioned in the linked question that should be doable in &lt; 30 minutes with basic equipment." CreationDate="2011-08-18T23:24:57.610" UserId="41" />
  <row Id="21425" PostId="16970" Text="If you spread your time out over a few days, you can get 15 minute meals most days (with some prep work on the weekend). I precook most of my lunches and dinner side dishes on Sundays in a couple of hours twice a month, freezing the result.  These dishes can be heated on the stove (or in the oven, or in a microwave if you must) quickly to go with other sides, entrées, etc." CreationDate="2011-08-18T23:39:05.433" UserId="201" />
  <row Id="21426" PostId="16964" Score="5" Text="Interesting; while I've had many varieties of potato salad with egg in it, I've never had egg salad with potatoes in it..." CreationDate="2011-08-18T23:42:35.103" UserId="5973" />
  <row Id="21427" PostId="16903" Text="Plenty more tubers need cooking to reduce toxins, Cassava is 100% inedible before cooking due to a poisonous cyanide compound. The starch itself is 100% OK though :-)" CreationDate="2011-08-19T01:01:49.950" UserId="3203" />
  <row Id="21428" PostId="16965" Score="1" Text="I'm not sure there would be any advantage, since the water in steaming doesn't actually touch the food being cooked, and therefore can't take on any flavor." CreationDate="2011-08-19T01:09:44.903" UserId="1887" />
  <row Id="21429" PostId="16947" Text="@Jefromi Sure is, I didn't mean to dispute that in any way. I'm editing my answer to make that more clear. It's just this perception of &quot;exactness&quot;, which I found to be almost nonexistant when it comes to cooking." CreationDate="2011-08-19T08:27:53.537" UserId="6143" />
  <row Id="21430" PostId="16964" Score="1" Text="I'm with @matthias on this one, if I'd put a potato in my egg salad I wouldn't think of it as an egg salad anymore." CreationDate="2011-08-19T09:29:24.873" UserId="6143" />
  <row Id="21431" PostId="16948" Text="For thicker egg shells -- use smaller eggs.  (for chicken eggs, at least ... if you change species, this might not hold true)" CreationDate="2011-08-19T12:50:03.933" UserId="67" />
  <row Id="21432" PostId="16910" Text="Thanks for the answers so far. I'll experiment with the freezing temp and the other gums too. My son will happily eat the results regardless. :-)" CreationDate="2011-08-19T13:40:58.623" UserId="7038" />
  <row Id="21433" PostId="16982" Text="Is that text from a recipe you have found? Your question structure is confusing." CreationDate="2011-08-19T13:55:17.740" UserId="7082" />
  <row Id="21434" PostId="16982" Text="Looks as if the question is in the title, and the answer is in the body." CreationDate="2011-08-19T13:56:53.857" UserId="6143" />
  <row Id="21435" PostId="16982" Text="Hi David - [we encourage members to answer their own questions if they can](http://cooking.stackexchange.com/faq#questions), but please note that there are separate spaces for questions and answers. I'm removing the question text - feel free to add it again as an answer. You can grab the original text from the [revision history](http://cooking.stackexchange.com/posts/16982/revisions)." CreationDate="2011-08-19T14:45:11.513" UserId="41" />
  <row Id="21436" PostId="16983" Text="I had found that page, but regardless of what data I enter in the search function, there is no result. I also tried to google &quot;Babineau&quot; without success." CreationDate="2011-08-19T15:18:45.857" UserId="4777" />
  <row Id="21437" PostId="16987" Score="2" Text="The baking soda &quot;trick&quot; is little more than a clever marketing ploy and popular myth. Although it might absorb a very *small* amount of odour, it's really very ineffective." CreationDate="2011-08-19T15:43:37.317" UserId="41" />
  <row Id="21438" PostId="16987" Text="Hmm, good to know. Seems as if using activated charcoal to control odors is a more accepted method now. http://www.newton.dep.anl.gov/askasci/chem00/chem00388.htm" CreationDate="2011-08-19T15:50:49.033" UserId="296" />
  <row Id="21439" PostId="16987" Text="Excellent point @Vecta, I was wondering what 'freezer smell taste' was." CreationDate="2011-08-19T17:41:21.070" UserId="7082" />
  <row Id="21440" PostId="16987" Text="I'll try the activated charcoal.  Thank you to everyone to contributed." CreationDate="2011-08-19T17:42:36.007" UserId="7118" />
  <row Id="21441" PostId="16984" Score="3" Text="I don't believe this.  This is primarily water, and won't thicken the sauce.  I believe it's to THIN the sauce, and the water just happens to be handy.  No down vote, but I think you've repeated a myth." CreationDate="2011-08-19T18:28:17.960" UserId="1148" />
  <row Id="21442" PostId="16947" Text="@Jefromi I've burned more batches of cookies by waiting exactly 11 minutes.  Experience tells me to start watching like a hawk at about 8 minutes. (times not at all accurate and are not intended to be taken as guidance)" CreationDate="2011-08-19T18:30:54.163" UserId="1148" />
  <row Id="21444" PostId="4327" Text="Aaronut: +1000 for Peameal Bacon." CreationDate="2011-08-19T18:38:47.677" UserId="1148" />
  <row Id="21445" PostId="16992" Text="It's community Wiki.  Feel free to edit it in." CreationDate="2011-08-19T18:39:13.340" UserId="1148" />
  <row Id="21446" PostId="16983" Text="I'm sorry it didn't work, Doug.  I tried!  :)" CreationDate="2011-08-19T19:14:23.100" UserId="7060" />
  <row Id="21447" PostId="16992" Text="Wonderful start!  That should help tremendously in case I ever have to cook for a crowd." CreationDate="2011-08-19T20:13:17.473" UserId="6859" />
  <row Id="21448" PostId="16983" Score="1" Text="+1 for explaining where the  term 'chicken' comes from." CreationDate="2011-08-19T23:29:47.513" UserId="4777" />
  <row Id="21450" PostId="16995" Text="Thank you for the link. Finally a true minimalist cookbook. I'll try out 2-3 recipes tomorrow :-)" CreationDate="2011-08-20T00:30:00.310" UserId="7114" />
  <row Id="21451" PostId="16975" Text="Unfortunately I didn't have as much luck with google. I find it pretty hard to find good recipes. But thanks for mentioning some Cooks that are worth checking out. Besides that, are there any shows/podcasts/sites you watch regularly that you can recommend?" CreationDate="2011-08-20T00:33:25.173" UserId="7114" />
  <row Id="21452" PostId="16989" Text="Unfortunately you can only view the introduction+appendix in the &quot;look inside&quot; feature which only contain theory. Maybe I'll be able to grab a copy at my local library. The points you list sound promising." CreationDate="2011-08-20T00:37:24.173" UserId="7114" />
  <row Id="21453" PostId="16994" Text="No more harmful than the chlorine in your pool, or your municipal water." CreationDate="2011-08-20T00:38:51.003" UserId="218" />
  <row Id="21454" PostId="11501" Text="Sodium nitr _ate_ is necessary for dry-cured sausages. It's essentially time-release sodium nitrite -- it converts into nitrite as the sausage ages." CreationDate="2011-08-20T05:32:51.380" UserId="6127" />
  <row Id="21455" PostId="17001" Text="Could it be that she adds the eggs before her oil is hot enough?" CreationDate="2011-08-20T17:41:06.223" UserId="7087" />
  <row Id="21456" PostId="16994" Text="This is exactly what I would do.  First I'd try bleach mixed with water in the ratio suggested by the bottle.  If that was not successful, I'd step up to using small amounts of pure bleach and allow it to sit for a 5-10 minute period before rinsing/scrubbing.  Pure bleach will do amazing things to mold/mildew.  I've seen grout between tiles start out black with mold and look brand new after being treated with pure bleach." CreationDate="2011-08-20T18:41:41.657" UserId="6345" />
  <row Id="21457" PostId="11924" Text="I used Cameo which uses sulfamic acid and that worked well." CreationDate="2011-08-20T18:48:51.537" UserId="21" />
  <row Id="21458" PostId="17001" Score="2" Text="Its possible somebody will come along and give a technical reason for butter vs oil - but you've pointed out there's a difference in the person, and technique counts for a lot in the stick vs non-stick battle." CreationDate="2011-08-20T18:51:58.847" UserId="1374" />
  <row Id="21459" PostId="17003" Text="Would an ice pack last long when temperatures are consistently over 100 F?" CreationDate="2011-08-20T19:18:14.717" UserId="7130" />
  <row Id="21460" PostId="17003" Text="@Jesse: Dry ice is used to ship frozen products cross-country. If you get yourself a dry ice pack, it definitely will last 4 hours." CreationDate="2011-08-20T19:25:11.137" UserId="41" />
  <row Id="21461" PostId="17004" Score="1" Text="&quot;Didn't end up so well&quot; how exactly?" CreationDate="2011-08-20T20:38:56.657" UserId="41" />
  <row Id="21462" PostId="17004" Text="@Aaronut : It was too thin. When I order red wine sauce at a  restaurant, it tastes so good, that it can be eaten alone =) Mine didn't have that nuances flavour. So I am a bit lost on how to improve." CreationDate="2011-08-20T20:58:33.830" UserId="6867" />
  <row Id="21463" PostId="17005" Text="When I boil the red wine to reduce it. How should this substance be? Very thick, thick, same a final sauce, thin, very thin?" CreationDate="2011-08-20T21:47:55.187" UserId="6867" />
  <row Id="21464" PostId="17005" Score="1" Text="@Sandra: The butter may help to thicken it *very slightly* as it cools, but those sauces you've had in restaurants? That's about the consistency you should be expecting. You may have to simmer for a fairly long time; if you've been waiting any less than an hour then you probably haven't waited long enough. You should lose at least half the volume." CreationDate="2011-08-20T21:55:11.493" UserId="41" />
  <row Id="21465" PostId="17003" Score="1" Text="Dry ice everyday seems a bit impractical to me." CreationDate="2011-08-21T01:51:12.313" UserId="1374" />
  <row Id="21466" PostId="17003" Text="+1 - @Jesse J - An insulated pack is probably the best idea.  Starting with everything cold will make a big difference in how long it will last.  For my wife in a similar situation, I would make her lunch the night before and put the whole assembled insulated lunchbox (with the 'lid' open) in the fridge the night before.  In the morning, toss a ice pack from the freezer, zip it up and go.  Walking from class to class in 100F shouldn't be a big deal - surely your classes aren't actually meeting outside at 100F?" CreationDate="2011-08-21T02:00:10.630" UserId="1374" />
  <row Id="21467" PostId="16989" Text="Yeah, I noticed that too. Bummer. Hopefully you can find a copy to see if it would be helpful." CreationDate="2011-08-21T06:59:19.120" UserId="7082" />
  <row Id="21468" PostId="3106" Text="So a pepperoni is always a salami but a salami isn't always a pepperoni?" CreationDate="2011-08-21T07:05:40.420" UserId="7082" />
  <row Id="21469" PostId="17004" Score="1" Text="What quality of wine are you using? It may be that the fancy restaurant wine sauces are being made from a higher quality wine, or maybe a wine with a more substantial body. Just a thought." CreationDate="2011-08-21T07:09:24.203" UserId="7082" />
  <row Id="21471" PostId="16996" Text="+1 for batch cooking." CreationDate="2011-08-21T12:41:38.343" UserId="4590" />
  <row Id="21472" PostId="17003" Score="1" Text="+1 for the thermos. Not only can they keep things hot but they also keep things cold. You can fill the thermos with chilled foods and keep the cold until microwave time." CreationDate="2011-08-21T13:17:10.933" UserId="6615" />
  <row Id="21473" PostId="17002" Score="1" Text="Sandwiches can be interesting. Need not be just boring cold meat on sliced bread. First change the bread, try baggets, wholemeal, buns, with sesmi and other nuts. Then change the filling. I used to get ckicken tika, BLT, smoked salmon with lemon mayo and so on. Even if you stick to ol' ham and cheese you can get various cures of ham and hundreds of cheese. If you want it hot you can aways toast the sarnie." CreationDate="2011-08-21T13:22:22.207" UserId="6615" />
  <row Id="21474" PostId="17012" Text="Could you explain what you smell?" CreationDate="2011-08-21T13:40:56.857" UserId="641" />
  <row Id="21475" PostId="17007" Text="+1 for ice bath." CreationDate="2011-08-21T13:55:52.633" UserId="6345" />
  <row Id="21476" PostId="6574" Text="Note that the sugar in corn begins to convert to starch once the corn is picked, so the sooner after the corn is picked, the sweeter it will be." CreationDate="2011-08-21T14:23:58.813" UserId="3418" />
  <row Id="21477" PostId="17001" Text="@rfusca Good point. I never actually tried using oil myself, because I don't like &quot;oily&quot; eggs and prefer the taste that using butter adds to them. But I'll persuade my wife to use butter next time, then we'll see :)" CreationDate="2011-08-21T15:41:12.033" UserId="6143" />
  <row Id="21478" PostId="3470" Text="+1 wolfram alpha is a great site, like google for data. I use it for physics and chemistry information, but had never considered using it for cooking." CreationDate="2011-08-21T17:25:32.590" UserId="3418" />
  <row Id="21479" PostId="17007" Text="I haven't seen anyone using ice to cool." CreationDate="2011-08-21T18:07:09.003" UserId="5009" />
  <row Id="21480" PostId="17008" Text="I haven't seen anyone diving the food into small portions to cool." CreationDate="2011-08-21T18:09:08.533" UserId="5009" />
  <row Id="21481" PostId="16948" Text="I'm closing because this has nothing to do with food or cooking." CreationDate="2011-08-21T20:09:35.683" UserId="1259" />
  <row Id="21482" PostId="16948" Text="But I do have a suggestion. Forget the egg shells. Fill a balloon with your powder and inflate to appropriate size. Then cover the balloon with your material (wet clay, paper mâché, melted chocolate, etc.). then pop the balloon with a pin s your coating sets. Fill in the pin hole if needed. Then you can make your &quot;egg&quot; from whatever you want. Use black spray paint to make it black." CreationDate="2011-08-21T20:12:02.747" UserId="1259" />
  <row Id="21483" PostId="17004" Text="@Katey Ψ : I used just the cheapest I could find =) Tomorrow will I try to use a cheap one again, but this time with a strong flavour." CreationDate="2011-08-21T20:30:30.080" UserId="6867" />
  <row Id="21484" PostId="17007" Score="5" Text="In professional settings, it's a fairly standard practice, but probably not that widespread in home cooking. I've done it at home with soups and similar items." CreationDate="2011-08-21T21:46:33.773" UserId="2909" />
  <row Id="21485" PostId="16995" Text="This would be my suggestion as well.  Jules's food science background means she pulls out amazing things out of 5 ingredients in 10 minutes and it never ceases to amaze me, even though I usually cook from recipes that take an hour plus." CreationDate="2011-08-21T22:14:24.740" UserId="1816" />
  <row Id="21486" PostId="16975" Score="1" Text="The problem with Google is that you have to already know something about cooking to filter through the recipes.  My mother who has a whole life of cooking behind her does an amazing job of using Google as a resource.  Myself?  I find I need to stick to known sources of &quot;works right the first time and all the time&quot; recipes since I only have six or so years of cooking under my belt to give me an idea of whether or not a recipe looks right." CreationDate="2011-08-21T22:15:17.810" UserId="1816" />
  <row Id="21487" PostId="16975" Text="Google was one choice as an alternative to 'cook books', there are a whole range of options from other general search engines to specific sites like &quot;www.cooks.com&quot; etc. My point is that the internet can provide (even a beginner) with a variety of of recipe sources." CreationDate="2011-08-21T22:21:37.567" UserId="6279" />
  <row Id="21488" PostId="16992" Text="@Josh Caswell - I think what he have so far should work for me for right now, thanks for asking." CreationDate="2011-08-21T23:00:04.883" UserId="6859" />
  <row Id="21489" PostId="16947" Text="@chris: I don't mean to do that without checking. I mean watch the first batch or two, *then* for the other four, trust the time that you just calibrated." CreationDate="2011-08-22T00:05:59.400" UserId="1672" />
  <row Id="21490" PostId="7762" Text="A dollar an ounce in 4 oz quantity at Amazon.  I just bought a small jar but have not tried it out in a recipe yet." CreationDate="2011-08-22T00:24:00.260" UserId="6241" />
  <row Id="21491" PostId="7762" Text="search engine says to use &quot;a pinch&quot; in sauces and gravy or it will get too thick." CreationDate="2011-08-22T00:26:59.677" UserId="6241" />
  <row Id="21493" PostId="17022" Text="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." CreationDate="2011-08-22T03:25:31.803" UserId="86" />
  <row Id="21494" PostId="17002" Score="1" Text="Not food-related, but I'd ask around and see if the grad students in your department would let you leave your food in their refrigerator during the day. As long as it's not big and doesn't stay over night, there's a good chance they won't mind." CreationDate="2011-08-22T05:12:50.173" UserId="152" />
  <row Id="21495" PostId="17023" Text="I've seen suggestions that you fill the crust with dried peas to stop the sides from collapsing. I've never tried it though." CreationDate="2011-08-22T05:26:06.430" UserId="1870" />
  <row Id="21496" PostId="16000" Text="well, colder eggs obviously will take longer to reach the point where the proteins start to degenerate, so longer cooking time is obvious. But it won't be much longer, variations in water temperature will have a larger impact." CreationDate="2011-08-22T05:57:58.523" UserId="5770" />
  <row Id="21497" PostId="17023" Text="The peas/beans are more to stop the centre puffing up than the sides collapsing since the sides usually stick to the pie dish ok. I always put a big pile of beans in the centre of my pastry." CreationDate="2011-08-22T06:16:27.457" UserId="6615" />
  <row Id="21498" PostId="16986" Text="During winter I did, but our oven is extremely temperamental.  The lowest setting is not that low, and I always end up with a crust on top of the dough which seems to impede the rise.  I'm loathe to cover it with cling film, since I imagine that would impede the rising process further." CreationDate="2011-08-22T08:32:50.027" UserId="2939" />
  <row Id="21499" PostId="16980" Text="so just to clarify, what I'm wondering is how to tell if a recipe can simply be converted to hand-kneading (eg: the way that Jennifer S recommends in her response), or if it is intended specifically for machine kneading." CreationDate="2011-08-22T08:34:23.503" UserId="2939" />
  <row Id="21500" PostId="16986" Score="1" Text="Maybe with a slightly damp clean cloth over the container? I remember my mom doing that. I wish I had the patience to try baking bread myself, I just can't bring myself to." CreationDate="2011-08-22T13:16:27.567" UserId="7082" />
  <row Id="21501" PostId="16994" Text="I'll give this a try. Thank you!" CreationDate="2011-08-22T13:18:49.637" UserId="296" />
  <row Id="21502" PostId="17038" Text="Fascinating! I had no idea." CreationDate="2011-08-22T13:47:48.793" UserId="7082" />
  <row Id="21503" PostId="17023" Text="I did notice that the bottoms of my crusts became quite puffy after 7 minutes at 375, but they settled right down when I added the eggy filling. Thanks for this great answer!" CreationDate="2011-08-22T14:43:18.187" UserId="6728" />
  <row Id="21504" PostId="17035" Text="possible duplicate of [How do I remove turmeric stains from metal/plastic cookware?](http://cooking.stackexchange.com/questions/15162/how-do-i-remove-turmeric-stains-from-metal-plastic-cookware)" CreationDate="2011-08-22T14:43:20.700" UserId="6345" />
  <row Id="21505" PostId="687" Text="+1, especially for mentioning for sheers" CreationDate="2011-08-22T14:44:21.730" UserId="3418" />
  <row Id="21507" PostId="1" Text="The URLs have chanced, so here's an updated link to Nestle's Toll House Chocolate Chip recipe: http://www.verybestbaking.com/recipes/18476/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" CreationDate="2011-08-22T17:49:58.060" UserId="1685" />
  <row Id="21508" PostId="16550" Text="I like filling and freezing water bottles" CreationDate="2011-08-22T18:13:53.557" UserId="7152" />
  <row Id="21509" PostId="17023" Text="@Abby - A 7 minutes, the puff up may not be a problem, but if it fully cooks like that you'll be up a creek.  You can always poke it lightly with a fork to help as well.  I'm sure the quiche turned out great!" CreationDate="2011-08-22T19:00:19.503" UserId="1374" />
  <row Id="21510" PostId="17043" Text="Great in-depth answer. Exactly what I was wanting. I will try your suggestions next time. Thanks!" CreationDate="2011-08-22T20:31:34.643" UserId="7148" />
  <row Id="21511" PostId="17039" Text="That is an interesting point that I may be using too many bold and competing flavours, and a good idea to look at other traditional recipes. I will take a look at a spinach feta pie recipe before I try it again. Thanks." CreationDate="2011-08-22T20:34:05.590" UserId="7148" />
  <row Id="21512" PostId="17049" Score="2" Text="I'm sorry, but this is dangerous, terrible advice. Bacteria can leave toxins that you can't destroy by reheating." CreationDate="2011-08-22T21:34:40.580" UserId="1393" />
  <row Id="21513" PostId="17036" Text="Heating to 121ºC?" CreationDate="2011-08-22T21:35:27.987" UserId="641" />
  <row Id="21514" PostId="17049" Score="1" Text="@michael: Eh. I think the lasagna would be fine, but I agree that you shouldn't think heating makes you safer." CreationDate="2011-08-22T21:40:10.897" UserId="218" />
  <row Id="21515" PostId="17030" Score="2" Text="Can you post something of your recipe (at least the ingredients)?" CreationDate="2011-08-22T21:40:59.257" UserId="218" />
  <row Id="21516" PostId="17023" Text="@johnny: You have to watch out. You don't want to bake peas or beans INTO your crust, or you'll be sitting there for an hour prying them out with a knife." CreationDate="2011-08-22T21:42:49.207" UserId="218" />
  <row Id="21517" PostId="17049" Score="2" Text="See my answer below, and read http://aggie-horticulture.tamu.edu/extension/poison.html if you have further doubt - there are several bacteria which produce toxins that you aren't going to destroy by reheating. This lasagna could make someone really sick." CreationDate="2011-08-22T21:43:44.713" UserId="1393" />
  <row Id="21518" PostId="2210" Text="If you cook the chicken to a safe temperature, then how can the apple inside it be unsafe? The chicken meat that you're going to eat is directly adjacent to (and is touching) the (supposedly unsafe-to-eat) apple. Is it only the inside of the apple that is unsafe to eat? If so, why?" CreationDate="2011-08-22T21:44:20.377" UserId="452" />
  <row Id="21519" PostId="17054" Score="1" Text="Well, if my lasagna had a bunch of living *staph* or *e coli* in it after I'd cooked it, I'd think there were bigger problems than it sitting out for a while. There are more sensible bacteria to be concerned about in cooked food, at home." CreationDate="2011-08-22T21:50:48.633" UserId="218" />
  <row Id="21520" PostId="16713" Text="you could add a bit of hot pepper to the 1) suggestion to make it even better :)" CreationDate="2011-08-22T21:52:02.277" UserId="1766" />
  <row Id="21521" PostId="17054" Score="4" Text="It doesn't take &quot;a bunch&quot;. *One* cell of these microorganisms, if allowed to thrive in a warm, moist environment for 12 hours could grown into billions of them. Unless of course your house is a surgical operating theater and your tomato sauce contains bleach." CreationDate="2011-08-22T21:59:48.853" UserId="1393" />
  <row Id="21522" PostId="17054" Score="1" Text="+1 Completely agree here.  Your kitchen isn't a sterile environment - well a *normal* person's kitchen.  Its not like any lasagna is worth a potential trip to the hospital.  Odds are you'd be fine, but how stupid would you feel telling the doctor at the ER that you ate the food sitting out all night and thats why you're there.  If in doubt, throw it out." CreationDate="2011-08-22T22:17:50.520" UserId="1374" />
  <row Id="21523" PostId="17048" Score="2" Text="People have wrestled with alligators - it doesn't mean its wise to do." CreationDate="2011-08-22T22:21:36.807" UserId="1374" />
  <row Id="21524" PostId="17054" Score="2" Text="@michael: With a double rate of about 20 minutes, you'd need 10 hours just to get *one* billion, assuming the contamination was instant, the food was in the dangerzone, and also that the food was an ideal growth medium. In practice, you're more likely to get the e coli poisoning from your side salad. I'd put it at higher risk than raw eggs, but at a lower risk than raw chicken." CreationDate="2011-08-22T22:54:56.263" UserId="218" />
  <row Id="21525" PostId="17049" Score="1" Text="I have thoroughly reviewed the link you post, and stand by my general advice. Which bacteria listed on that link do you believe are at risk of growing here, (and note, at a rate which will cause significant toxins being left out 12 hours?) &#xA;&#xA;&#xA;If the lasagna was safe to eat at first (and in this case, it seems to be, since the author has posted this question), there is nothing on that list that poses a health risk if the lasagna has been re-heated the following day.&#xA;&#xA;Food safety is important, but there's no point in spreading fear needlessly." CreationDate="2011-08-22T22:55:38.350" UserId="982" />
  <row Id="21526" PostId="17054" Score="2" Text="@michael I strongly disagree with your perspective here. Staph will not be present unless someone sneezed on the lasagna post-cooking. &#xA;&#xA;E coli will have been killed during initial cooking, and will therefore have already released all the toxins they can.  If it was safe the first time, and not sneezed on or re-infected with E-coli, it will continue to be safe if reheated." CreationDate="2011-08-22T23:01:55.773" UserId="982" />
  <row Id="21527" PostId="17049" Text="See my comment on your answer. Staph and E-Coli would need to be re-introduced to be a significant risk based on the parameters of the question." CreationDate="2011-08-22T23:02:57.877" UserId="982" />
  <row Id="21528" PostId="17054" Score="2" Text="Well let's take one obvious way it could be contaminated. Presumably it got wrapped with tin foil. Were the hands of the person who handled that tin foil absolutely sterile? Not likely. It is perfectly possible for a few germs to be present on those hands, which get transferred to the foil or plastic, and from there into the food where it will find an inviting warm, wet environment in which to multiply. This isn't just an opinion, it is the law for food handlers everywhere." CreationDate="2011-08-22T23:05:51.787" UserId="1393" />
  <row Id="21529" PostId="17054" Score="3" Text="@Peter, this isn't an issue of agree or disagree, it's one of fact. There are at least a dozen common household bacteria that thrive in warm, moist environments and produce toxins within 2 hours. 4 hours is the absolute maximum time you can leave hot or warm food out and still be safe. Doesn't matter if it's cooked or not. Obviously the danger is greater with raw meat, but that's only because raw meat has a greater likelihood of being contaminated in the first place." CreationDate="2011-08-22T23:12:44.333" UserId="41" />
  <row Id="21530" PostId="17049" Text="I've explained in the comments above how easy it would be for them to be reintroduced." CreationDate="2011-08-22T23:16:27.993" UserId="1393" />
  <row Id="21531" PostId="17048" Score="1" Text="Anecdotal evidence is not sufficient for an answer regarding food safety. The question is not &quot;could this be safe&quot;, it's &quot;*will* this be safe&quot;." CreationDate="2011-08-22T23:18:54.277" UserId="41" />
  <row Id="21532" PostId="17054" Score="1" Text="@michael: It'll find a layer of cheese, which is a crappy growth medium (it's dry, and it's the byproduct of a ton of intensive bacterial growth, which means less food for newcomers). And then a layer of tomato sauce, which is a crappy growth medium (it's acidic and salty). And no, I wouldn't serve it in a restaurant. Restaurants are like hospitals: you'll find more germs there than any other sort of kitchen, and more potential cross contamination. They are held to a high standard for a reason. In a home environment? The risk is much lower. It's not nil, but I wouldn't worry about eating it." CreationDate="2011-08-22T23:20:02.090" UserId="218" />
  <row Id="21533" PostId="17049" Text="And let me cite one more source: the USDA Food Safety and Inspection Service: http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp, which is crystal clear on the subject. Two hours in the danger zone, period. Overnight isn't even remotely close to safe." CreationDate="2011-08-22T23:22:26.160" UserId="1393" />
  <row Id="21534" PostId="17054" Text="And let me cite one more source: the USDA Food Safety and Inspection Service: fsis.usda.gov/factsheets/Danger_Zone/index.asp, which is crystal clear on the subject. Two hours in the danger zone, period. Overnight isn't even remotely close to safe." CreationDate="2011-08-22T23:22:41.447" UserId="1393" />
  <row Id="21535" PostId="17047" Score="1" Text="Aaronut has written some excellent food safety answers, such as http://cooking.stackexchange.com/questions/16665/is-it-really-necessary-to-wash-a-skillet-that-will-be-heated-up-again-soon/16672#16672 and http://cooking.stackexchange.com/questions/12992/why-is-it-dangerous-to-eat-meat-which-has-been-left-out-and-then-cooked/13009#13009 - have a look at those, before you even think about trusting the more &quot;adventurous&quot; (i.e. potentially dangerous) answers here." CreationDate="2011-08-22T23:23:05.503" UserId="1672" />
  <row Id="21536" PostId="17054" Score="3" Text="@Satanicpuppy: Please, tone it down with your food safety rants. Unless you're an expert on microbiology, you have no basis from which to make such broad, sweeping claims. The fact is, tomato sauce does not have a high enough pH to stop bacterial growth, home kitchens are not sterile environments, and the type of cheese used in lasagna (mozzarella, ricotta, etc.) is more than moist enough to support bacteria, especially after being drenched in tomato sauce and water from the cooked pasta." CreationDate="2011-08-22T23:23:57.063" UserId="41" />
  <row Id="21537" PostId="17049" Score="1" Text="The problem is that there *could* be something funky about the ingredients, or the prep/cooking/storage conditions, and we just wouldn't know. &quot;It'd be fine 99% of the time, with no way to tell if you're the one in a hundred who gets sick&quot; is not really an acceptable answer to a food safety question." CreationDate="2011-08-22T23:24:55.453" UserId="1672" />
  <row Id="21538" PostId="17054" Score="1" Text="@michael: This is the same USDA that thinks I need to cook my thanksgiving turkey to 165F, right? They make recommendations for being as close to 100% safe as possible. Overnight lasagna ain't it. Nor a hamburger with pink in it, or a pork loin with juice in it, and you can throw your steak tartare out the fricking window, because that is like the worst thing imaginable from their point of view...Or you can accept that sometimes its worth not being 100% safe." CreationDate="2011-08-22T23:30:04.530" UserId="218" />
  <row Id="21539" PostId="17054" Score="1" Text="@satanicpuppy - you are right that some of the USDA advice is overkill (and actually, it turns out some of it is underkill - Nathan Myrhvold spent some time with them trying to get them to update some regs based on the research for Modernist Cuisine). However, the degree to which they overprotect is relatively small. If doublings are every 20 minutes, the difference between 2 hours and 14 hours is 2^36 bacteria - about a factor of 68 billion times the original count. Not close. Just because they are a little overprotective in some cases doesn't mean you should throw out basic research." CreationDate="2011-08-22T23:34:58.790" UserId="1393" />
  <row Id="21540" PostId="17054" Score="3" Text="@Satanicpuppy: Yes, exactly, they USDA and other agencies post guidelines that minimize risk. That is exactly what they do, and that is exactly what we need to do when answering food safety questions. It is the **only** responsible thing to do. We can certainly go into more detail and attempt to quantify the risk and let people make their own decisions if they wish to ignore the dangers, but simply telling people to ignore the guidelines because *you* think it's safe is extremely irresponsible and inappropriate. By all means add a caveat to the accepted guidelines but don't ignore them." CreationDate="2011-08-22T23:35:13.410" UserId="41" />
  <row Id="21541" PostId="17047" Score="1" Text="There are a lot of similar questions out there. The fact you post it means you know, deep down, that it's not safe." CreationDate="2011-08-22T23:54:42.253" UserId="641" />
  <row Id="21542" PostId="17023" Text="@rfusca, it was delicious - thanks!" CreationDate="2011-08-23T00:15:39.473" UserId="6728" />
  <row Id="21543" PostId="17054" Score="1" Text="@aaronut: And I didn't add caveats, where? The bias here is so far the other direction that any statement of the form &quot;this probably won't kill you&quot; is viewed as the rankest heresy." CreationDate="2011-08-23T00:39:52.427" UserId="218" />
  <row Id="21544" PostId="17054" Text="@Satanicpuppy: You can't say with authority that &quot;this probably won't make you sick&quot;, at least not based on any facts presented so far. The best you can say is that it *might* not, and that's not really a very useful or interesting answer to a question which asks, &quot;can this make me sick?&quot; The chances of a plane crashing or falling out of the sky are similarly low, but they still keep oxygen masks and life preservers on board, because a small risk, taken over millions or billions of trials, turns into a near-certainty." CreationDate="2011-08-23T00:45:44.260" UserId="41" />
  <row Id="21545" PostId="17054" Text="I haven't had the pleasure of reading Myhrvold's research, sadly. I will say I agree generally with @satanicpuppy's perspective that I would eat reheated lasagna under the terms described above. I agree with Michael and Aaronut that it would not be suitable for guests and certainly not at a professional food establishment." CreationDate="2011-08-23T00:45:46.633" UserId="982" />
  <row Id="21546" PostId="17054" Text="Update, I didn't realize Aaronut and Satanicpuppy are in an extended debate on this site re: food-safety questions. I'll bow out now." CreationDate="2011-08-23T00:49:07.973" UserId="982" />
  <row Id="21547" PostId="17054" Score="1" Text="@Peter: It's fine if you would eat it. Really, it is. But the question doesn't ask, *would you eat it?* It asks, *is it safe to eat?* Those are two different questions." CreationDate="2011-08-23T00:49:14.160" UserId="41" />
  <row Id="21548" PostId="17056" Text="Perhaps http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety would be a good spot? Disclosure: I wrote the question, long ago." CreationDate="2011-08-23T00:50:47.143" UserId="982" />
  <row Id="21549" PostId="17056" Text="Incidentally, I believe a large-ish table with notes is the right way to answer this question. For example, storage onions and potatoes are measured in months." CreationDate="2011-08-23T00:51:38.470" UserId="982" />
  <row Id="21550" PostId="17056" Text="@Peter: I definitely appreciate what you were trying to do with your question. It's very general, though, and I'd like to attack this issue with a bit more precision, since this is a Q&amp;A site and questions with specific (albeit long) answers tend to fare best over time. A table would be a great thing to maintain as a wiki; alternatively, it's not necessary to include detailed times for each, just the particular factors that protect perishable food in the short term - and there are a fairly limited number of those." CreationDate="2011-08-23T00:55:41.890" UserId="41" />
  <row Id="21551" PostId="17022" Text="whoever fixed my entry so the image was here, thank you. i didn't know i could do that, or (to be honest) HOW to do that." CreationDate="2011-08-23T02:40:18.393" UserId="1415" />
  <row Id="21552" PostId="17054" Text="@aaronut: I said &quot;Kill you&quot; not &quot;Make you sick.&quot; And even there I said &quot;Probably.&quot;" CreationDate="2011-08-23T02:49:41.253" UserId="218" />
  <row Id="21553" PostId="17055" Text="As written, this question looks like a recipe request, which isn't allowed here. Could you rephrase to ask about the different types of the dish, or to ask about techniques for achieving moistness?" CreationDate="2011-08-23T03:17:46.097" UserId="1887" />
  <row Id="21554" PostId="17054" Score="1" Text="@Satanicpuppy: Who cares? Death isn't the subject of the question, or of food safety in general; sickness is." CreationDate="2011-08-23T03:22:59.597" UserId="41" />
  <row Id="21555" PostId="16994" Text="If for some reason you're uncomfortable with bleach, you could also try white vinegar. (Vinegar can be used anyway to remove any bleachy smell -- more of an issue if you're using bleach to clean plastic containers.)" CreationDate="2011-08-23T03:29:34.940" UserId="1887" />
  <row Id="21556" PostId="17023" Text="@Rincewind42, I've always thought that poking with a fork took care of the puffing up. @ SatanicPuppy, ok, as I said, I've never tried. Are you speaking from experience? ;)" CreationDate="2011-08-23T05:52:35.623" UserId="1870" />
  <row Id="21557" PostId="17023" Text="@johnny - poking with a fork is **a** method of taking care of the puffing up.  I find it less effective than just some weight on top." CreationDate="2011-08-23T06:06:19.063" UserId="1374" />
  <row Id="21558" PostId="17059" Text="Very nicely put. I'll train myself with this method, but I do need the metric system!" CreationDate="2011-08-23T07:24:08.097" UserId="641" />
  <row Id="21559" PostId="1749" Text="Tried the &quot;cracking on a flat surface&quot; tip, it definetly works better than cracking on a bowl's edge." CreationDate="2011-08-23T13:03:44.743" UserId="6143" />
  <row Id="21560" PostId="17036" Text="@BaffledCook [German wikipedia](http://de.wikipedia.org/wiki/Botulinumtoxin#Sterilisierung) gives that temperature, but I didn't find it in the english one. The article link given above says 240F, which is about 116°C I think." CreationDate="2011-08-23T13:28:09.680" UserId="6143" />
  <row Id="21561" PostId="2881" Text="Appeal-wise, if I did a tomato and lettuce salad and wanted to use peppers with it, I'd go for the yellow one first :)" CreationDate="2011-08-23T13:37:02.677" UserId="6143" />
  <row Id="21562" PostId="17044" Text="I agree; I have never found a mayonnaise that smelled of yeast, both in Italy and USA." CreationDate="2011-08-23T14:02:44.680" UserId="1229" />
  <row Id="21564" PostId="17023" Text="If anyone wants to weigh in, I asked the etymology question on [English](http://english.stackexchange.com/questions/39015/why-is-it-called-blind-baking) just now." CreationDate="2011-08-23T15:21:53.927" UserId="6728" />
  <row Id="21565" PostId="12441" Score="1" Text="Well, also keep in mind that many Indian dishes can be prepared in advance whereas most Chinese dishes are prepared *à la minute*, the latter requiring more kitchen staff during service." CreationDate="2011-08-23T16:07:18.843" UserId="5600" />
  <row Id="21566" PostId="12441" Text="@ESultanik: That's a good point that I hadn't thought of at all. I still think it's mostly the register of the place, that the Indian is usually a level up from the Chinese in terms of how close it is to family-style cooking in the homeland." CreationDate="2011-08-23T16:52:39.257" UserId="611" />
  <row Id="21567" PostId="16018" Text="It was degrees Fahrenheit." CreationDate="2011-08-23T18:28:39.620" UserId="6688" />
  <row Id="21568" PostId="16019" Text="Going off the cuff here, but IIRC sulfur compounds are what give onions their &quot;heat&quot; when raw and are contained within the cell walls.  By breaking down the cell walls via heat these compounds are released thereby letting the underlying sweet sugars to be more pronounced.  A good demonstration is if you taste some onion that has been steamed in the microwave versus some of the same onion raw.  Even though there isn't caramelization, some of the sulfur compounds have been allowed to escape via the steaming process resulting in a sweeter taste." CreationDate="2011-08-23T18:35:27.097" UserId="6688" />
  <row Id="21569" PostId="16965" Text="Possibly somewhat tangential, but my grandmother always used some of the water she boiled potatoes in for her pan gravy when making fried chicken or chicken fried steak.  I'm not sure how much starch would get into water used to steam, rather than boil potatoes though." CreationDate="2011-08-23T18:42:47.243" UserId="6688" />
  <row Id="21570" PostId="17072" Text="refer? you mean refrigerator/fridge" CreationDate="2011-08-23T19:19:42.220" UserId="5009" />
  <row Id="21571" PostId="17056" Text="This makes a lot of sense. I'm probably not the person to launch it, though. :)" CreationDate="2011-08-23T21:08:03.187" UserId="982" />
  <row Id="21572" PostId="17074" Text="I am confused - you want to make bread crumbs without first making or buying bread? So are you looking for an alternate ingredient from which to make breadcrumbs?" CreationDate="2011-08-23T21:14:54.483" UserId="7082" />
  <row Id="21573" PostId="17074" Text="@Katey: Surely breadcrumbs do not require a full loaf of bread. You don't really care much about structure. I imagine you could get away with some sort of quickly thrown-together flatbread with minimal leavening (possibly just steam), rather than taking all the time to make a normal bread with yeast." CreationDate="2011-08-23T21:44:04.577" UserId="1672" />
  <row Id="21574" PostId="17074" Score="1" Text="I somewhat suspect that anything you could make that would approximate bread crumbs when processed would be more expensive and time consuming to make than actual bread. We'll see what kind of answers arrive, anyhow..." CreationDate="2011-08-23T21:53:42.487" UserId="41" />
  <row Id="21575" PostId="17074" Text="@Aaronut: Yeah, I don't know how answerable it is - maybe a quick soda bread, baked fairly thin to minimize baking time, is about the best one can do." CreationDate="2011-08-23T22:01:35.280" UserId="1672" />
  <row Id="21576" PostId="17059" Text="Too many years of using US-manufactured equipment – we use Celsius here for most other things. One day I will adapt my brain to use metric measures for cooking." CreationDate="2011-08-23T23:22:26.990" UserId="201" />
  <row Id="21577" PostId="17074" Text="@Jefromi No, they don't require a full loaf of bread, just some toasted pieces or hunks. I guess I am just not sure why you don't also want the leftover bread that would result from baking or buying a full loaf of bread. Substitutes (which is not what it seemed like you were asking) are going to be your best non-bread solution." CreationDate="2011-08-23T23:57:48.803" UserId="7082" />
  <row Id="21578" PostId="17076" Text="I'd also add that pita chips would be a solid option, if you have them lying around." CreationDate="2011-08-23T23:58:24.137" UserId="7082" />
  <row Id="21579" PostId="17076" Text="Good point @Katey... though Pita chips are not commonly lying around at my place..." CreationDate="2011-08-24T00:06:53.850" UserId="6279" />
  <row Id="21580" PostId="17072" Score="1" Text="Yep, sorry about that, old habit, he he." CreationDate="2011-08-24T00:10:21.497" UserId="7092" />
  <row Id="21581" PostId="17069" Score="1" Text="An interesting note for those interested:  The yellow robes worn by Buddhists are colored with saffron.  This fragrant spice was used to cover the smell of the original robe(s?), which were recycled death shrouds." CreationDate="2011-08-24T00:13:26.780" UserId="7092" />
  <row Id="21582" PostId="17012" Score="1" Text="Is a bit difficult to describe, to my nose, the bitter lettuce has a strongish, slightly bitter smell, while the sweet lettuce has very little smell.  The best thing is to start smelling, and tasting.  These tried and true methods work for many things.  I've gotten weird looks a few times for biting off the end of a carrot to check flavor before purchasing large bunches.  Decades ago the green grocer would have the various viands out for sampling.  Some grocers would even cut a small wedge out of a watermelon they selected, to allow tasting.  A thing mostly of the past now, unfortunately." CreationDate="2011-08-24T00:22:11.790" UserId="7092" />
  <row Id="21583" PostId="17055" Text="Incidentally, here's a link to Google advanced search for arroz con  pollo without the word tomato or tomatoes. http://www.google.com/search?q=arroz+con+pollo+recipe+-tomato+-tomatoes&amp;hl=en&amp;biw=1366&amp;bih=643&amp;num=10&amp;lr=&amp;ft=i&amp;cr=&amp;safe=images&amp;tbs=" CreationDate="2011-08-24T00:39:11.327" UserId="1887" />
  <row Id="21584" PostId="17070" Text="I also found some recipes that call for adding orange juice and cilantro to the rice cooking liquid. (This seems to be a Peruvian combination.)" CreationDate="2011-08-24T00:42:06.610" UserId="1887" />
  <row Id="21585" PostId="16913" Text="@Sobachatina Seconded. My cat cooks a wonderful bernaise though!" CreationDate="2011-08-24T01:10:05.363" UserId="3747" />
  <row Id="21586" PostId="17074" Text="@Katey: Well, I thought I'd at least ask. Baking a regular loaf of bread isn't exactly instant, and I do like to do things myself! (Plus, fresh bread takes some drying out, so if you baked something that was most of the way there already...)" CreationDate="2011-08-24T02:33:48.443" UserId="1672" />
  <row Id="21587" PostId="16931" Text="It wasn't Sambuca--I have friends who were there and can confirm that it was call tzaziki. It was a clear cocktail, if that helps." CreationDate="2011-08-24T03:15:22.743" UserId="6303" />
  <row Id="21588" PostId="17049" Score="1" Text="So there is lots of evidence that proves that this might be unsafe, but there is no evidence that actually proves that it is. The USDA regs are a ridiculous standard ... they introduce more harm by over-sterilization then they actually fix. If this was cooked properly to start with, and the food smells good, then eat it and stop wasting your money." CreationDate="2011-08-24T03:24:05.863" UserId="7166" />
  <row Id="21589" PostId="15387" Text="I wish you luck. I've tried 3 different food processors, and the nut butters always have small chunks in them. I'll eat it but my kids won't. If you find one that really makes smooth nut butter, I'd love to know. None of the ones that I have tried have been crazy expensive ($25 - $200), but they all seem to have about the same speed and power motors. I was thinking about trying a coffee grinder, but I think it may gum it up." CreationDate="2011-08-24T03:30:42.327" UserId="7166" />
  <row Id="21590" PostId="17076" Text="For a zero carb recipe you can use pork rinds as well" CreationDate="2011-08-24T03:35:38.590" UserId="6905" />
  <row Id="21591" PostId="17076" Text="@lazo: I don't know whether to be disgusted by the fact that it's pork rind breading, or disgusted by the fact I didn't think of it first." CreationDate="2011-08-24T03:45:58.030" UserId="218" />
  <row Id="21592" PostId="17076" Score="1" Text="I like rice krispies myself. The poor mans panko breadcrumb. I'd also expand the cracker selection: I've made bread crumbs out of damn near every cracker in existence. If it's crunchy, it'll do." CreationDate="2011-08-24T03:48:53.067" UserId="218" />
  <row Id="21593" PostId="17076" Text="Rice Krispies would definitely fit under &quot;Select Cereals&quot; where pork rinds as breading is just plain disgusting. Tried it back when I was doing the Adkins diet. YUCK!Ya, sure it is 'zero carb' and negative flavor." CreationDate="2011-08-24T03:52:42.933" UserId="6279" />
  <row Id="21594" PostId="2062" Text="I typically use lard and then brush with a little butter afterward.  Still flaky, but buttery too!" CreationDate="2011-08-24T04:30:35.387" UserId="1374" />
  <row Id="21595" PostId="17012" Score="1" Text="At any rate, the question is how to prevent bitterness from building up. The lettuce started out perfectly." CreationDate="2011-08-24T06:16:10.793" UserId="641" />
  <row Id="21596" PostId="17077" Text="Thanks for this, I suspect you may be right re. the &quot;walk away&quot; bit. I'll report our mileage. Re. TV, I currently only get Food Network UK via satellite." CreationDate="2011-08-24T07:41:47.427" UserId="6143" />
  <row Id="21598" PostId="16858" Text="The flour I am using is http://www.allinsonflour.co.uk/products/strong-white-bread-flour.html and I live in Scotland, so not exactly a humid climate." CreationDate="2011-08-24T08:55:40.260" UserId="1233" />
  <row Id="21599" PostId="17077" Text="@takrl link is fixed now." CreationDate="2011-08-24T09:03:53.393" UserId="6279" />
  <row Id="21600" PostId="11937" Text="120 degrees Fahrenheit or Celcius?" CreationDate="2011-08-24T12:19:04.323" UserId="4590" />
  <row Id="21601" PostId="17023" Text="@johnny - First pie I did I poked with a fork but since the pastry was short, it expanded and blocked the wholes, puffing up horibly. Second pie I made bigger cuts in the bottom but that meant the filling could run out. Third pie I did, I saw the cookbook mention beans so I did that. The beans got glued into the pastry and there weren't enough so it still puffed up. Fourth pie I learned to put parchment paper or similar to stop the beans sticking." CreationDate="2011-08-24T12:50:44.227" UserId="6615" />
  <row Id="21602" PostId="17023" Text="@Rincewind42, I just go nuts with a fork. My children gladly helps..." CreationDate="2011-08-24T13:25:08.597" UserId="1870" />
  <row Id="21603" PostId="17047" Score="1" Text="There is insufficient information in the question for anyone to give a definitive answer. For example, how was the dish covered? was is in a container or open for flies and cockroaches to crawl over while you slept." CreationDate="2011-08-24T13:44:55.137" UserId="6615" />
  <row Id="21604" PostId="17096" Score="2" Text="Ya, I've never heard of a death by exploding watery pineapple. ;)" CreationDate="2011-08-24T13:56:07.063" UserId="1374" />
  <row Id="21605" PostId="17070" Text="@Martha thanks! This is exactly the type of things I was looking for!" CreationDate="2011-08-24T14:23:28.887" UserId="2173" />
  <row Id="21607" PostId="17088" Text="I'll give that a try (the lemon juice). Eating faster is a bigger problem as these are BIG lettuce." CreationDate="2011-08-24T16:24:19.403" UserId="641" />
  <row Id="21608" PostId="17076" Text="The portion of your answer that actually sort of fits my question is crackers: those could be much faster to make than bread, and wouldn't need to be dried out additionally to easily process." CreationDate="2011-08-24T17:18:46.333" UserId="1672" />
  <row Id="21609" PostId="17031" Text="If I was looking at this 'recipe' I'd say you need some kind of herb to pull it together. Cooked Onions, mushrooms,potato and garlic tend to be fairly subtle in terms of flavour. Spinach and feta are quite variable, young spinach isn't as bitter and feta can be anything from creamy to very salty. I'd suggest some oregano or maybe some rosemary" CreationDate="2011-08-24T17:39:34.197" UserId="7172" />
  <row Id="21610" PostId="17003" Score="1" Text="@Jesse J: In an insulated bag, I'd expect an ice pack to last a while even in high ambient temperatures. A thermometer will let you know for sure. Also, another trick you can try, for things that won't degrade from freezing, freeze them and let the thaw in the lunch bag." CreationDate="2011-08-24T18:00:29.527" UserId="160" />
  <row Id="21611" PostId="17074" Text="@Jefromi, When you present your question as `I'm curious if there's something quick I can do, when I realize I want 5 cups of breadcrumbs and have no old bread, and don't want to buy or bake a loaf of bread just to immediately pulverize it.` You are presenting a &quot;substitution scenario&quot;. This notion of &quot;how do I make breadcrumbs without bread&quot; is non-sense." CreationDate="2011-08-24T18:04:11.503" UserId="6279" />
  <row Id="21612" PostId="3861" Text="Let's hear it for the BlowHard N-thousand! Of course, your kitchen (or even your whole house) smells of jerky for days, and the thing makes a heck of a racket." CreationDate="2011-08-24T18:25:38.577" UserId="1670" />
  <row Id="21613" PostId="17074" Text="Given your edits, sounds like you mean &quot;breadcrumbs without *a full yeast risen loaf of* bread&quot;.  You want breadcrumb consistency, but a faster way to do it. I think its a great thing to ask.  (I also think some substitutes like in @Cos's answer are great as well.)" CreationDate="2011-08-24T18:28:47.530" UserId="1374" />
  <row Id="21614" PostId="899" Text="You can use the bottom side of a pot or frying pan instead of smacking with the knife. Works as was and involves less sharp edges." CreationDate="2011-08-24T19:20:38.123" UserId="2136" />
  <row Id="21615" PostId="17074" Text="@rfusca: I've edited my title. That said, I thought it was entirely clear from the body of the question that I didn't mean I wanted to create breadcrumbs out of thin air, or out of a rutabaga." CreationDate="2011-08-24T19:22:24.547" UserId="1672" />
  <row Id="21616" PostId="11477" Text="I miss my wegmans :(" CreationDate="2011-08-24T20:46:10.700" UserId="6757" />
  <row Id="21617" PostId="17107" Score="3" Text="I'm sorry if we gave the wrong impression, but this is not the place to ask; general nutrition questions are off-topic here as noted in the [FAQ]." CreationDate="2011-08-24T21:18:05.983" UserId="41" />
  <row Id="21618" PostId="17109" Text="that is quite good" CreationDate="2011-08-24T21:26:53.507" UserId="5009" />
  <row Id="21619" PostId="17074" Text="So you want to &quot;Bake&quot; Something, but not bread, and end up with Bread Crumbs?" CreationDate="2011-08-24T22:14:53.823" UserId="6279" />
  <row Id="21620" PostId="17107" Score="2" Text="Interesting question, though..." CreationDate="2011-08-25T00:51:37.247" UserId="4777" />
  <row Id="21621" PostId="17105" Text="Good answer.  Thankfully microwaves don't work like conventional ovens, where more power = burned exterior, underdone interior." CreationDate="2011-08-25T04:18:09.137" UserId="6345" />
  <row Id="21622" PostId="13918" Text="It is Chai /tʃaɪ/. Not &quot;char&quot; :)" CreationDate="2011-08-25T04:49:28.820" UserId="6858" />
  <row Id="21623" PostId="17114" Text="Sorry, I really don't have any more relevant information. It wasn't official; just some woman with fliers giving nutrition advice. I don't remember much.&#xA;&#xA;I think the idea behind the whole thing is sort of an Asian-inspired balanced meal. But I guess there's no such thing as brown noodles? Haha, it's all really bizarre. Well, thanks for trying." CreationDate="2011-08-25T05:04:05.053" UserId="7179" />
  <row Id="21624" PostId="17044" Text="Katey, thanks, perhaps you are right, I am confusing the smell of vinegar with yeast. I smelled vinegar yesterday, and it smelled exactly like the mayonnaise." CreationDate="2011-08-25T06:25:06.217" UserId="6168" />
  <row Id="21625" PostId="17042" Text="Thanks it was vinegar's smell which I was finding confusing" CreationDate="2011-08-25T06:25:47.090" UserId="6168" />
  <row Id="21626" PostId="17119" Text="This is not a recipe site, please read the [FAQ](http://cooking.stackexchange.com/faq)." CreationDate="2011-08-25T07:32:37.990" UserId="641" />
  <row Id="21627" PostId="17044" Text="In that case it's probably that the ratio was off or you didn't get it to emulsify completely and the mayonnaise cracked. Keep experimenting!" CreationDate="2011-08-25T13:08:51.020" UserId="7082" />
  <row Id="21628" PostId="17105" Text="The 1100W microwaves also have hotspots, and hopefully the 4 minute cooktime reflects that. In fact, at only 800W the effect of hotspots is less: the extra minute will allow more time for heat diffusion." CreationDate="2011-08-25T13:12:05.490" UserId="5185" />
  <row Id="21630" PostId="17120" Score="1" Text="My thought as well. I personally can't stand the stuff. Eat a bowl of oatmeal for breakfast, and eat the regular noodles." CreationDate="2011-08-25T13:51:44.430" UserId="218" />
  <row Id="21631" PostId="17124" Score="2" Text="I think this question should be migrated to Homebrew." CreationDate="2011-08-25T15:12:30.583" UserId="1148" />
  <row Id="21632" PostId="17120" Text="@Satanicpuppy: Yeah, whole wheat noodles don't sound particularly appetizing, now that I think about it. I will take that into consideration..." CreationDate="2011-08-25T15:27:38.910" UserId="7179" />
  <row Id="21633" PostId="17119" Text="This might not be a question fit for this site, but let me recommend homemade mayonnaise with a bit of ketchup (i know, i know) for body and liquid smoke for seasoning - top off with a bit of salt and pepper and you have a perfect sauce! (in my opinion)" CreationDate="2011-08-25T15:34:39.940" UserId="3747" />
  <row Id="21634" PostId="17124" Text="Theres a Homebrew stackexchange? How awesome!" CreationDate="2011-08-25T16:09:13.377" UserId="3747" />
  <row Id="21635" PostId="17055" Text="I have to concur on this being a recipe request. A quick search of [arroz con pollo](http://allrecipes.com/Search/Recipes.aspx?WithTerm=arroz%20con%20pollo) turns up several recipes, only a few with tomatoes or tomato sauce. I'm not sure how much value we can add on a Q&amp;A site without a more specific question." CreationDate="2011-08-25T16:58:17.557" UserId="41" />
  <row Id="21636" PostId="17091" Score="2" Text="This is WALL-E's cousin" CreationDate="2011-08-25T17:02:19.127" UserId="1890" />
  <row Id="21637" PostId="17125" Text="I live in South Africa, and unfortunately corn syrup is not generally available. We base most of our syrups and sugars off sugar cane." CreationDate="2011-08-25T17:11:51.660" UserId="7175" />
  <row Id="21638" PostId="17125" Text="Sorry, forgot to ask. What is considered a standard concentration when recipes say &quot;140g liquid glucose&quot;? I assume from your examples it would be between 20% and 30%, or am I drawing too many premature conclusions? )" CreationDate="2011-08-25T17:14:13.157" UserId="7175" />
  <row Id="21639" PostId="17134" Score="1" Text="Well, there's one big difference - the brand. Lodge is known for low-priced cookware; Le Creuset is a status brand. I'll take a look at the Lodge one, though - I have some of their cast iron pans and really like them. I probably don't cook enough to notice a difference in quality." CreationDate="2011-08-25T17:35:22.317" UserId="7185" />
  <row Id="21640" PostId="17133" Text="Thanks. If it makes a difference, I'm updating the original post with the specific pieces." CreationDate="2011-08-25T17:37:04.763" UserId="7185" />
  <row Id="21641" PostId="17134" Score="1" Text="@EmmyS - see http://cooking.stackexchange.com/questions/9903/le-creuset-vs-lodge-enamel" CreationDate="2011-08-25T17:38:49.313" UserId="1374" />
  <row Id="21643" PostId="17133" Text="@EmmyS - Apart from the shape and size difference, they should be functionally the same (the two pieces you linked).   If you look, there's two different marketing strategies there to try to capture different market segments with similar products.  One is supposed to be a throwback to 'earlier' times, and the other is a more modern take.  Its just all marketing differences really." CreationDate="2011-08-25T17:44:09.417" UserId="1374" />
  <row Id="21644" PostId="17133" Text="I'm a Lodge fan myself." CreationDate="2011-08-25T17:45:29.590" UserId="1374" />
  <row Id="21645" PostId="17134" Text="My Lodge brand cast iron has never failed me. I wouldn't call them cheap, just 'right priced'." CreationDate="2011-08-25T17:47:42.333" UserId="6279" />
  <row Id="21646" PostId="17133" Text="I like the lid better on the larger 'Dutch' oven though." CreationDate="2011-08-25T17:48:26.280" UserId="1374" />
  <row Id="21647" PostId="17134" Text="@rfusca - thanks for that link. It confirms Cos Callis's endorsement of Lodge." CreationDate="2011-08-25T17:53:53.080" UserId="7185" />
  <row Id="21648" PostId="17136" Text="I think it was Bill Buford in &quot;Heat&quot;" CreationDate="2011-08-25T18:30:05.357" UserId="1148" />
  <row Id="21649" PostId="17016" Text="Pasta water from restaurants can become very 'muddy' according to McGee. Look at my [answer here](http://cooking.stackexchange.com/questions/14167/can-water-in-which-pasta-was-cooked-be-used-to-make-gravy/16145#16145)." CreationDate="2011-08-25T18:41:49.063" UserId="641" />
  <row Id="21650" PostId="17120" Text="Never ate the stuff, never will(?)" CreationDate="2011-08-25T18:42:57.987" UserId="641" />
  <row Id="21651" PostId="17128" Text="+1 for detail :)" CreationDate="2011-08-25T18:43:39.327" UserId="641" />
  <row Id="21652" PostId="17081" Score="1" Text="By &quot;grill&quot;, do you perchance mean &quot;griddle&quot;? An egg would fall right through most grills I've met..." CreationDate="2011-08-25T19:08:45.090" UserId="2569" />
  <row Id="21653" PostId="17125" Text="@brianb: Yea, in Europe, I think it's mostly derived from grapes? You could try using honey, though honey has more water. If I were trying to re-create it, I'd keep adding powder until the mixture was a thick syrup, and go with that." CreationDate="2011-08-25T19:28:37.647" UserId="218" />
  <row Id="21654" PostId="16302" Text="Despite the fact that I am still not 100% sure why this happens, I am marking this as correct because it basically solved my problem.  My working theory is that the milk's proteins denature over time, which allows for better foaming (much in the same way that egg whites foam better when acidic cream of tartar is added to denature some of the proteins)." CreationDate="2011-08-25T19:33:12.100" UserId="5600" />
  <row Id="21656" PostId="9915" Text="Great answer, just one small nitpick: Since cast iron is reactive, if you are cooking on a raw, un-enameled dutch oven, then acidic foods like wine and tomatoes (which are commonly used in braises) can pick up off flavors." CreationDate="2011-08-25T19:44:31.973" UserId="5600" />
  <row Id="21658" PostId="17131" Text="Don't have any advice but thanks for the info, going to try it." CreationDate="2011-08-25T19:51:09.390" UserId="7092" />
  <row Id="21659" PostId="17063" Text="A couple (4-6) of threads should do it. Buy whole saffron. Soak it in warm water, and yes, don't use too much of it." CreationDate="2011-08-25T21:33:35.960" UserId="641" />
  <row Id="21660" PostId="17101" Text="I threw the whole batch out." CreationDate="2011-08-25T21:34:45.037" UserId="641" />
  <row Id="21661" PostId="17120" Text="Hey, I didn't say I will _never_ eat it; I just said I'll take his advice into consideration." CreationDate="2011-08-25T22:21:01.623" UserId="7179" />
  <row Id="21662" PostId="17131" Text="No idea if it's common practice, but it's awesome that you're experimenting. I say let your palate lead the way." CreationDate="2011-08-26T00:38:21.220" UserId="7137" />
  <row Id="21663" PostId="17140" Text="Most commercial potato breads are *very* soft, but whenever I've done them at home, I've gotten tender, but much denser. That might work better for the wedge, if mfg's willing to do his own baking for this." CreationDate="2011-08-26T00:58:11.067" UserId="67" />
  <row Id="21664" PostId="17140" Text="Well, I'd assume if you're going to be entering at a competition you'd hopefully be doing that yourself, or at the very least a decent local bakery with options. At home, I usually add a bit of extra gluten to combat potato bread density." CreationDate="2011-08-26T01:02:37.367" UserId="1374" />
  <row Id="21665" PostId="17140" Score="1" Text="I've even put bacon in potato bread and used bacon grease for the fat in bread - it comes out very much smelling like bacon!" CreationDate="2011-08-26T01:20:32.017" UserId="1374" />
  <row Id="21666" PostId="17003" Text="From when I went to school in Alabama, we'd freeze lemonade overnight in a thermos (plastic, not vaccuum; leave the top off when freezing), and on the walk home it'd have thawed to a point where it was still a little bit slushy.  Of course, on the days it was 100F, my mom would try to pick us up so we didn't have to walk those days." CreationDate="2011-08-26T01:22:46.243" UserId="67" />
  <row Id="21667" PostId="17142" Text="So basically once the sodium is added there's no way to remove it?" CreationDate="2011-08-26T01:35:44.403" UserId="702" />
  <row Id="21668" PostId="17142" Text="Yup, once salt dissolves in, it doesn't come out.  You can dilute and mask it, but the sodium is there." CreationDate="2011-08-26T01:39:31.827" UserId="1374" />
  <row Id="21669" PostId="17142" Text="Okay, thanks for answering the question then." CreationDate="2011-08-26T01:41:30.727" UserId="702" />
  <row Id="21670" PostId="17096" Text="...and kiwi also has an enzyme that will prevent gelatin from setting." CreationDate="2011-08-26T01:48:45.163" UserId="702" />
  <row Id="21671" PostId="11033" Text="How do you know what poop in a gym sock tastes like? Just kidding! I agree whole-heartedly. I can take mine out of the fridge after months of neglect and have it back in shape within a day." CreationDate="2011-08-26T02:49:32.600" UserId="4278" />
  <row Id="21672" PostId="17145" Text="&quot;Our family has maintained a sourdough start for several decades&quot; - wow, NICE!" CreationDate="2011-08-26T02:53:21.140" UserId="1374" />
  <row Id="21673" PostId="17131" Text="Thanks guys. I should mention that I removed the tough stems and mashed the seed pods with a mortar and pestle. The whole pods also freeze much better than the leaves do." CreationDate="2011-08-26T03:39:23.487" UserId="6083" />
  <row Id="21674" PostId="17135" Text="Thanks. I think I'll consider that a low point of this otherwise decent cookbook. I'll go back to my normal practice of consulting more than one recipe before trying a cooking style that is new to me." CreationDate="2011-08-26T03:48:39.743" UserId="6083" />
  <row Id="21675" PostId="17136" Text="You can get similar results with a lower water to pasta ratio (less water)." CreationDate="2011-08-26T04:32:37.000" UserId="5776" />
  <row Id="21676" PostId="7806" Text="The no knead method (long rise/fermentation) will also produce a lot more of the sour stuff." CreationDate="2011-08-26T04:52:04.350" UserId="5776" />
  <row Id="21677" PostId="17114" Text="Well, if what you have in mind is health, then I'd recommend soba noodles with yam, which you can get at Asian food stores.  Since these noodles have both whole buckwheat and Japanese yam in them, they're a lot more nutritious than instant ramen or pasta.  In general, if you are looking for very healthful food, plain &amp; simple Chinese or Japanese foods are hard to beat.  They get boring pretty quick too, though.  For non-Asian pasta, whole wheat noodles work well with a few recipes but not for most." CreationDate="2011-08-26T05:11:19.017" UserId="7180" />
  <row Id="21678" PostId="17147" Text="I'd like to know some good uses for a dutch oven as well... people tend to swear by them, but I can't find anything but braising which cannot be accomplished more effectively with other cookware." CreationDate="2011-08-26T05:45:00.893" UserId="6345" />
  <row Id="21679" PostId="17120" Text="@user7179, I was making a note to myself :) Should have been a mental note, of course" CreationDate="2011-08-26T07:37:14.593" UserId="641" />
  <row Id="21680" PostId="17155" Text="Good stuff, I was wondering whether “rice vinegar” was pretty much the same thing. I’ve got some of the light rice vinegar, I’ll give that a try first." CreationDate="2011-08-26T13:35:19.717" UserId="2483" />
  <row Id="21681" PostId="16624" Text="I second ESultanik. Recipe requests are verboten because they don't fit the Q&amp;A format well, and it's hard to objectively rate &amp; compare recipes without trying them.  In this case, ANY suggestions as to ingredients would be a big step." CreationDate="2011-08-26T14:45:46.000" UserId="6345" />
  <row Id="21682" PostId="17097" Text="It's worth noting (for those unfamiliar with Indian cookery) that the flour used here is probably a whole-wheat durum.  It has a rich flavor without adding any seasonings besides salt and pepper, and probably a contributor to the chicken's taste." CreationDate="2011-08-26T14:50:49.953" UserId="6345" />
  <row Id="21683" PostId="17007" Score="1" Text="It's pretty much required in professional settings... no other way to get 20 gallons of veal stock down to a safe temperature in a reasonable timeframe." CreationDate="2011-08-26T15:01:27.533" UserId="6345" />
  <row Id="21684" PostId="17147" Score="1" Text="@BobMcGee - Well its one of the easiest ways for a home baker to get crusty,crisp bread.  Other methods kinda work, but DO bread is just easy peasy." CreationDate="2011-08-26T15:54:59.177" UserId="1374" />
  <row Id="21685" PostId="17156" Text="I could not find any information indicating that [coriander and cilantro](http://en.wikipedia.org/wiki/Coriander) are separate, but similar, herbs. Are you sure you are not thinking of [culantro](http://en.wikipedia.org/wiki/Culantro) rather than cilantro?" CreationDate="2011-08-26T16:52:44.293" UserId="7019" />
  <row Id="21686" PostId="17020" Score="1" Text="For anyone who's interested, [here's the best explanation](http://english.stackexchange.com/questions/39015/why-is-it-called-blind-baking/39029#39029) we could come up with on English.se for the reason why it's *called* &quot;blind baking&quot;, but please if anyone knows better, come and tell us!" CreationDate="2011-08-26T19:25:00.850" UserId="5694" />
  <row Id="21687" PostId="17120" Text="@satanicpuppy : I'd admit that a lot of the whole wheat noodles have a flavor/texture that takes a little getting used to ... and I haven't kept good notes on which were the ones that didn't suck ... but when you're using heavy sauces, it's definately less noticable," CreationDate="2011-08-26T19:34:54.287" UserId="67" />
  <row Id="21688" PostId="16931" Text="It sounds (both phonetically and by recipe) like something Greek. You might check with a local authentic (first generation) Greek restaurant." CreationDate="2011-08-26T19:57:27.063" UserId="6279" />
  <row Id="21689" PostId="16838" Text="Most of the &quot;wasabi&quot; that you can buy is not really wasabi, but a mixture of horseradish and other things." CreationDate="2011-08-26T22:22:03.003" UserId="7189" />
  <row Id="21690" PostId="17164" Text="Im sure to try that some other time, but im just not familiar enough with the stuff to experiment this late. Any third opinions on mascarpone?" CreationDate="2011-08-26T22:39:38.090" UserId="15" />
  <row Id="21691" PostId="17162" Text="Will it melt down if there's sour cream in it?" CreationDate="2011-08-26T22:40:42.737" UserId="15" />
  <row Id="21692" PostId="17160" Text="Intriguing but im thinking it would go to pudding a bit too  quick" CreationDate="2011-08-26T22:42:24.730" UserId="15" />
  <row Id="21693" PostId="17162" Text="Sour Cream is a &quot;more loose&quot; dairy, so I would think the risk is higher, but not an 'absolute'. What kind of temp is it going to be exposed to, for how long... maybe if you sub some sour cream for some of the butter. A lot of variables there." CreationDate="2011-08-26T23:08:41.267" UserId="6279" />
  <row Id="21694" PostId="17162" Text="A dollop of the mix on chili hot; small bowls maybe five minutes?" CreationDate="2011-08-26T23:48:55.390" UserId="15" />
  <row Id="21695" PostId="17162" Text="When you said &quot;garnish&quot; I thought &quot;side&quot;.  To go on top I would ease back on the sweet and blend the cream cheese with butter and maybe some  of @rikons goat cheese with a little cinnamon sugar." CreationDate="2011-08-27T00:05:17.547" UserId="6279" />
  <row Id="21696" PostId="17158" Text="Is this going to be put on the plate, put in some kind of contestant box, and then given to a judge to eat sometime in the next 20 minutes - or like served to (semi-)personally and judged almost immediately?" CreationDate="2011-08-27T02:18:48.397" UserId="1374" />
  <row Id="21697" PostId="17158" Text="@rfu I wish I knew, hopefully plated within 3-5 minutes of consuming" CreationDate="2011-08-27T03:34:19.753" UserId="15" />
  <row Id="21698" PostId="17164" Text="So I tried some mascarpone and I think it would have the same issue as sour cream but I think the texture might also work with a less thick chili really well. This stuff makes it feel initially like someone poured concrete in your skull" CreationDate="2011-08-27T03:38:21.497" UserId="15" />
  <row Id="21699" PostId="17165" Text="I like the idea but if I go sweet it would need to be a very dense sugar. Based on the other sweet elements,  honey and brown sugar especially, I think it would need to be a very sharp spike rather than a dispersed one" CreationDate="2011-08-27T03:41:18.017" UserId="15" />
  <row Id="21700" PostId="17003" Text="You can find sexy lunch-boxes out there. Of course they are more expensive, but not excessively so." CreationDate="2011-08-27T07:24:04.063" UserId="641" />
  <row Id="21701" PostId="16302" Text="@ESultanik in NZ we have milk products designed just for latte's (microfoam). When cafe's order it they can get it pre-aged. It works because...um err, I don't think anyone really knows why, it just does :-)" CreationDate="2011-08-27T11:27:20.480" UserId="3203" />
  <row Id="21702" PostId="17168" Text="it IS wax. why would anyone wanna eat it" CreationDate="2011-08-27T11:50:21.817" UserId="1890" />
  <row Id="21703" PostId="16859" Text="@Kumar: 140g water/225g flour = 0.622222" CreationDate="2011-08-27T14:49:08.960" UserId="5646" />
  <row Id="21704" PostId="17172" Text="Would help to know what location you are in." CreationDate="2011-08-27T15:02:29.323" UserId="6615" />
  <row Id="21705" PostId="17155" Text="In terms of replacement, you could also probably try a bit of apple cider vinegar watered down." CreationDate="2011-08-27T16:34:01.513" UserId="1887" />
  <row Id="21706" PostId="17172" Score="1" Text="@Rincewind42 small town in central italy" CreationDate="2011-08-27T16:50:17.697" UserId="1890" />
  <row Id="21707" PostId="17176" Text="Well right, obviously I could do that. But the whole point of weighing dry ingredients is that various factors can influence my measurement: relative humidity, how much it's packed, if it's sifted, etc. My understanding is that bakers weight ingredients because it's the mass that matters, and portioning dry by volume is only done because it's often more convenient. I'm looking for a reference of the canonical density of Bisquick." CreationDate="2011-08-27T17:36:56.547" UserId="6328" />
  <row Id="21708" PostId="17188" Text="Thanks for your answer. I agree with your comment about home ovens. However, I am trying this out in a ceramic charcoal oven (similar to the Big Green Egg brand), so I can actually reach a temperature of upto 900 deg. F." CreationDate="2011-08-27T20:51:57.710" UserId="4817" />
  <row Id="21709" PostId="17180" Text="Thanks. I know a shop in a city 75 km away sells spice. Just not want to shell out the fare to buy 1 euro worth of spice. Maybe Iwill go when I need more spices." CreationDate="2011-08-27T21:12:51.597" UserId="1890" />
  <row Id="21710" PostId="17173" Text="thanks. I have coriander seeds. I am thinking of crushing them rather than grinding, to get a little texture like in cumin. What quantity adjustment do you recommend. like how much crushed coriander seeds for a qtr tsp cumin." CreationDate="2011-08-27T21:14:55.930" UserId="1890" />
  <row Id="21711" PostId="17195" Text="Very good idea. The seeds were definitively moist enough to impart a nice vanilla flavor in sugar." CreationDate="2011-08-27T21:43:15.707" UserId="2591" />
  <row Id="21712" PostId="17199" Text="I am just concerned that there would be bits of pepper left on the burners, and the ones that my apartment has are not easy to clean.  :(" CreationDate="2011-08-27T23:28:03.417" UserId="6499" />
  <row Id="21713" PostId="17199" Text="I guess you can just burn them off, anyway if you have an oven, try Cos Callis' method and use the broiler." CreationDate="2011-08-27T23:34:00.653" UserId="641" />
  <row Id="21714" PostId="17172" Text="I found an online supplier in Italy. Have a look at http://www.ilsolenelpiatto.it/index.php?page=shop.product_details&amp;flypage=shop.flypage&amp;product_id=16&amp;category_id=1&amp;manufacturer_id=0&amp;option=com_virtuemart&amp;Itemid=12" CreationDate="2011-08-28T00:16:09.367" UserId="6615" />
  <row Id="21715" PostId="17172" Text="@Rincewind42 thanks. this is too expensive. I will order from amazon http://www.amazon.co.uk/gp/product/B003P8FWY8/ref=ox_sc_act_title_6?ie=UTF8&amp;m=A2HL1N2RC3M8N8    .  unfortunately amazon.it doesnt have spices" CreationDate="2011-08-28T00:19:20.923" UserId="1890" />
  <row Id="21716" PostId="17202" Text="What sort of problems are you having?  If you're working in small batches (eg, cooking for one), you might be able to get away with that size, but I really prefer something at least 12&quot;x18 if not larger.  (but not so large that you can't easily store in, move it around, etc.)  If the issue is counter space in a cramped kitchen, consider getting one that's large enough to span the sink, but you'll just have to find other place to clean it than the kitchen sink." CreationDate="2011-08-28T03:31:48.517" UserId="67" />
  <row Id="21717" PostId="17173" Text="Haven't really tried it so it's hard to tell. I'd propably start with half the cumin quantity since coriander is quite potent and adjust from there. Substituting ingrentients takes some experimentation" CreationDate="2011-08-28T09:27:52.680" UserId="7087" />
  <row Id="21718" PostId="17207" Score="2" Text="This is a recipe for keftedes alright but keftedes are not supposed to be bbqed. They are floured and fried." CreationDate="2011-08-28T09:40:29.543" UserId="7087" />
  <row Id="21719" PostId="17176" Text="Well be careful with your measurement. Fluff it up with a whisk and scoop gently. Weigh it from a freshly-opened pouch that hasn't had a chance to pick up moisture." CreationDate="2011-08-28T14:11:30.623" UserId="5646" />
  <row Id="21722" PostId="17203" Text="Three comments: one, a mandoline is generally only useful for fine slicing or julienne cuts, not dicing.  Two, a mandoline (note the &quot;e&quot;: a &quot;mandolin&quot; is a musical instrument) will facilitate some cuts, but will do nothing to improve technique.  Three, if you're going to suggest a mandoline, the [Benriner](http://www.amazon.com/Harold-Import-Company-BN1-Mandoline/dp/B0000VZ57C) is one of the best inexpensive ones.  They're quite popular with restaurants as well." CreationDate="2011-08-28T15:38:14.970" UserId="6345" />
  <row Id="21723" PostId="17203" Text="1) if you cross cut a collection of julienne slices you get &quot;diced&quot;. Doing it this way yields more consistent results and in that respect better results = better technique. 2) I thought the 'e' was required but spell check said otherwise... I believed spell check at the time I typed it, I have since edit the spelling. 3) I was specifically trying to avoid brand endorsements." CreationDate="2011-08-28T15:50:55.800" UserId="6279" />
  <row Id="21727" PostId="17203" Score="1" Text="Heh, spell check is a lying, dirty hussy when it comes to cooking terms.  I've had to correct it a couple times.  Personally, I don't tend to think of dicing as appropriate for a mandoline, but as you say, it can be done.  I just use my knife skills." CreationDate="2011-08-28T16:17:44.077" UserId="6345" />
  <row Id="21728" PostId="17208" Score="1" Text="If you decide to use the flour trick, add that before the eggs, otherwise you'll just end up with *crusty* meatballs that fall apart." CreationDate="2011-08-28T16:56:07.130" UserId="41" />
  <row Id="21731" PostId="17200" Score="1" Text="You also don't have to roast them whole. Cut the peppers into large slices and roast that way -- that will enable you to roast evenly without turning. I generally broil them skin-side up on a broiler pan." CreationDate="2011-08-28T18:30:33.407" UserId="1887" />
  <row Id="21733" PostId="17229" Text="I think you mean to ask: &quot;Why does cola sipped from a glass taste better than cola sipped from a can or bottle?&quot;" CreationDate="2011-08-28T20:01:16.053" UserId="7216" />
  <row Id="21734" PostId="17229" Text="I'm with you to think that a) it's nicer from a glass, b) it's probably the amount of aroma you can smell that increases the experience." CreationDate="2011-08-28T20:35:06.793" UserId="641" />
  <row Id="21735" PostId="17227" Text="It's probably the pasteurization, but single or double cream usually lasts several weeks here, on its own. No idea how long it lasts in coffee and I don't plan on finding out..." CreationDate="2011-08-28T20:44:34.920" UserId="41" />
  <row Id="21736" PostId="17204" Text="That's what I though; thanks for the tips!" CreationDate="2011-08-28T21:01:37.030" UserId="2591" />
  <row Id="21737" PostId="17188" Text="The Big Green Egg should work admirably well as a tandoor.  That's essentially what it is." CreationDate="2011-08-28T21:24:33.700" UserId="7180" />
  <row Id="21738" PostId="17225" Score="1" Text="I'm a bit curious about what use you have for rancid coffee which isn't yet moldy.  Given that leftover coffee at room temperature will be rancid within a couple hours (shorter if it's warm), what are you going to do with it, anyway?" CreationDate="2011-08-28T21:29:18.577" UserId="7180" />
  <row Id="21739" PostId="16905" Text="Interesting -- for the cottage cheese, how long does it have to cook? Does it have to simmer, or just warm it a bit? (I have no experience cooking with cottage cheese)" CreationDate="2011-08-28T21:39:47.467" UserId="6868" />
  <row Id="21740" PostId="17221" Score="1" Text="Thank you for including sugar with the liquids (seriously) :)" CreationDate="2011-08-28T21:46:51.817" UserId="1374" />
  <row Id="21741" PostId="17225" Text="I'm curious too, considering a single pot of (any semi-normal) coffee isn't terribly expensive or difficult to make." CreationDate="2011-08-28T21:51:37.677" UserId="1374" />
  <row Id="21742" PostId="17236" Text="It was only one out of a dozen, but anyhow, I'd like to know if there is a way to prevent buying stale nutmeg." CreationDate="2011-08-28T21:52:58.180" UserId="641" />
  <row Id="21744" PostId="17235" Score="1" Text="I like your answer much better than mine (deleted). +1" CreationDate="2011-08-28T22:21:06.650" UserId="641" />
  <row Id="21745" PostId="17212" Score="7" Text="This site is intended for culinary topics, not health, nutrition, or dietary issues. Please avoid off-topic discussion which does not directly answer the question. If you have questions about this policy, please feel free to start a discussion on our [meta site](http://meta.cooking.stackexchange.com/). Please **do not** continue this discussion in comments; comments are intended for clarifications and corrections on questions and answers, not for extended discussion." CreationDate="2011-08-28T22:35:57.440" UserId="41" />
  <row Id="21747" PostId="17239" Score="1" Text="That's a great link. Notably, her recipes/technique are focused on ganache for spreading/frosting; I suspect they wouldn't whip very well based on the pictures, but can't be certain without trying." CreationDate="2011-08-28T23:01:57.067" UserId="41" />
  <row Id="21748" PostId="6529" Text="@GalacticCowboy in my experience, strombolis only contain mozzarella cheese whereas calzones contain mozarella and ricotta. at least, this seems to be the case in the NYC area." CreationDate="2011-08-28T23:18:31.177" UserId="7217" />
  <row Id="21749" PostId="17239" Text="Glad you like it. Someone in the comments section mentioned that they were going to try whipping the ganache, but I don't see any followup comments. Good luck!" CreationDate="2011-08-29T00:16:47.340" UserId="2591" />
  <row Id="21750" PostId="17242" Text="You mean heavier than cream, right?" CreationDate="2011-08-29T00:21:55.057" UserId="41" />
  <row Id="21753" PostId="17159" Text="Basically, you are 100% right with, &quot;If the pork chili is the star, keep it complimented but not complicated.&quot;" CreationDate="2011-08-29T01:59:41.547" UserId="15" />
  <row Id="21754" PostId="17140" Text="I skipped the bread portion in plating due to the bowls I selected for sampling, however, a soft potato bread would have been ideal. I think the crustiness of what I would have used would have worked on just the outside, but the texture of the bread would have been too coarse considering there were 4-6 textures of pulled pork, plus the bacon." CreationDate="2011-08-29T02:02:32.510" UserId="15" />
  <row Id="21756" PostId="17140" Text="@mfg - so the contest was this weekend?  How'd it go?" CreationDate="2011-08-29T02:03:28.107" UserId="1374" />
  <row Id="21757" PostId="17140" Text="@rfu Yesterday afternoon; I've been in a cooking coma ever since. Went well, didn't win though. [Here's a gallery of pics if interested](http://bit.ly/oHnUWJ)" CreationDate="2011-08-29T02:04:43.113" UserId="15" />
  <row Id="21762" PostId="17242" Text="By &quot;some coffee&quot; you do mean coffee beans, right? Relative weight would likely be affected using beans as opposed to the liquid (i.e.  grain alcohol leeches the coffee oils, as opposed to mixture with the beverage)" CreationDate="2011-08-29T02:24:21.023" UserId="15" />
  <row Id="21763" PostId="6547" Text="@kiamlaluno : I'm no food historian, but supposedly the reason for the capsicum being called 'pepper' was that Columbus was attempting to get to India for the spice trade, as was attempting to bring back 'pepper'.  Instead, he brought back capsicums.  And he named the indigenous people he found 'Indians' while he was at it." CreationDate="2011-08-29T02:42:43.923" UserId="67" />
  <row Id="21767" PostId="17101" Text="I don't know if it would work in this case, but if it's a histamine reaction, it's possible that the survival technique used for testing for safe food would work -- you crush up a plant a bit, then rub it on the inside of your arm, opposite the elbow.  If you develop a rash over the next few days, it's obviously not safe to eat (at least in the prepared form you tested; you have to try raw vs. each cooked preparation) ... and this is only one of the initial tests ... and I'd still rather not risk it, myself, and just pitch it." CreationDate="2011-08-29T02:51:04.797" UserId="67" />
  <row Id="21769" PostId="17227" Text="@Aaronut Dairy left in a coffee mug on the counter is ... interesting after a few hours, nevermind days. No idea if it is safe to drink, but it starts to make pretty patterns. I'd think that it would be fine in the fridge, though." CreationDate="2011-08-29T03:17:11.917" UserId="1970" />
  <row Id="21770" PostId="17248" Score="3" Text="Ask the butcher." CreationDate="2011-08-29T03:25:32.513" UserId="1374" />
  <row Id="21771" PostId="17072" Text="can you be more explicit about &quot;for a while&quot;?How long?" CreationDate="2011-08-29T07:19:35.803" UserId="5009" />
  <row Id="21772" PostId="17215" Text="+1 Thanks for your comprehensive answer. I missed the other post you linked to when searching for this stuff, probably because it didn't have the tags I looked out for." CreationDate="2011-08-29T08:23:55.323" UserId="6143" />
  <row Id="21773" PostId="17212" Score="2" Text="+1 Thanks for this, there's some interesting points I definetly need to take into account." CreationDate="2011-08-29T08:24:22.453" UserId="6143" />
  <row Id="21774" PostId="17235" Text="350-375 F I guess. 180-190°C" CreationDate="2011-08-29T10:22:28.873" UserId="5188" />
  <row Id="21775" PostId="16859" Text="Thanks, I added the water gradually and didn't use it all, so I ended up with the perfect dough. :D" CreationDate="2011-08-29T10:30:27.267" UserId="1233" />
  <row Id="21776" PostId="17252" Score="2" Text="Use a sharp knife and you'll keep the taste too!" CreationDate="2011-08-29T10:40:33.867" UserId="6531" />
  <row Id="21777" PostId="16859" Text="Bad, you can't share your pizza on internet, I am not sure if you can use reddit to send me a pizza :P" CreationDate="2011-08-29T11:01:45.540" UserId="5272" />
  <row Id="21778" PostId="17254" Text="When I said coffee filter, I mean coffee filter like this one http://i52.tinypic.com/2yzcvvt.jpg" CreationDate="2011-08-29T11:08:54.220" UserId="2951" />
  <row Id="21779" PostId="12644" Text="Vegan's Action has resumed taking application as of April 1st, 2011." CreationDate="2011-08-29T11:37:35.067" UserId="7226" />
  <row Id="21780" PostId="17212" Score="1" Text="@takrl, I am SO glad that you found it useful! I have Celiac friends and I know how much they appreciate the little things.  And as an ER nurse, health is so improtant to me, and it is so deeply woven into my cooking style which is why I wanted to give you extra information to help you decide about what to do when your friends get there." CreationDate="2011-08-29T12:27:03.650" UserId="6499" />
  <row Id="21781" PostId="17227" Text="@aaronut: Yea, they do a special type of pasteurization (UHT: Ultra High Temp pasteurization). Given the right sort of packaging, that stuff can sit on the counter for 6 months and be perfectly fine. Lot of times kid's lunch milk boxes are done like that, and cream, and high end organic milk are often done that way too (having your milk last a month is awesome. I can't remember the time I had milk go bad on me). Once it's open and on the counter though, it grows stuff almost as fast as regular milk (regular milk has a head start, so it wins, but they're both bacteria friendly)." CreationDate="2011-08-29T13:23:13.413" UserId="218" />
  <row Id="21782" PostId="260" Text="-1: excessive amounts oils and butter can affect your health, like excessive amounts of pretty much anything. To quote Paracelsus: *Omnia venenum sunt: nec sine veneno quicquam existit. Dosis sola facit, ut venenum non fit.* (All things are poison, and nothing is without poison; only the dose permits something not to be poisonous)" CreationDate="2011-08-29T13:29:18.700" UserId="6531" />
  <row Id="21783" PostId="17249" Text="I'm in Michigan.  As for cooking them, grilling them to the standard safe temperature the way to go (i.e. 145 F)?  I sent the store an email too, so I'll post back with what they say." CreationDate="2011-08-29T13:48:51.983" UserId="7219" />
  <row Id="21784" PostId="17134" Text="Just an update; I ordered the Lodge dutch oven, as well as a grill pan. They came Friday, and I used both over the weekend. They were great! Thanks again for the recommendation." CreationDate="2011-08-29T14:05:27.147" UserId="7185" />
  <row Id="21785" PostId="17188" Text="Update to my question: I tried making naan at approximately 650 deg. F and it seemed to work well." CreationDate="2011-08-29T14:05:43.150" UserId="4817" />
  <row Id="21786" PostId="5710" Text="The effect of losing dissolved oxygen is also well known in tea-making. Thoroughly boiling the water very quickly extracts the dissolved oxygen. For this reason, enthusiasts of green and oolong tea never bring the water to a full, rolling boil in the kettle. Instead, they wait until the water in the kettle makes a distinctive rumbling sound prior to actually boiling." CreationDate="2011-08-29T14:18:53.863" UserId="7216" />
  <row Id="21787" PostId="17072" Score="1" Text="For a while is pretty much determined by circumstances, if it is very warm out, and in the kitchen, will only cool until the pot surface can be touched without pain, then put it in the cooler.  On really cold days I will sometimes put outside and wait until the the container feels cool.  The important thing is to get the stuff cooled from the hot, safe temperature through the dangerous warm temperature to the cool safe temperature.  If I am leaving to go somewhere, I will put the pot in the refrigerator, uncovered almost immediately.  Don't like to do that though." CreationDate="2011-08-29T14:33:58.660" UserId="7092" />
  <row Id="21788" PostId="17264" Score="1" Text="Yes, salt (in the right amount) does tweak other flavors. Chocolate is another ingredient that is really helped by salt-- that is why chocolate-covered pretzels are so delicious." CreationDate="2011-08-29T14:35:30.607" UserId="7216" />
  <row Id="21789" PostId="17264" Text="In the Good Eats episode I link to the first thing AB does is sprinkle salt (kosher salt of course) on top of a chocolate covered cookie." CreationDate="2011-08-29T14:41:09.927" UserId="6279" />
  <row Id="21790" PostId="17107" Text="Might try over at Skeptics.SE." CreationDate="2011-08-29T15:52:32.227" UserId="6810" />
  <row Id="21791" PostId="17270" Text="I LOVE this idea!  And yes, I don't have a bbq on my balcony.  But I do have a blow torch!" CreationDate="2011-08-29T16:02:08.593" UserId="6499" />
  <row Id="21792" PostId="17252" Score="1" Text="related : http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying ; http://cooking.stackexchange.com/questions/3329/what-are-the-differences-between-different-types-of-onions-and-when-do-you-use-t" CreationDate="2011-08-29T16:04:08.747" UserId="67" />
  <row Id="21793" PostId="17238" Score="3" Text="Intents and purposes." CreationDate="2011-08-29T16:09:11.033" UserId="452" />
  <row Id="21794" PostId="17262" Score="3" Text="I suspect that, even if you find some things too salty, you might find salt-free desserts to be missing something. There's a delicious middle ground in there." CreationDate="2011-08-29T16:13:44.783" UserId="1672" />
  <row Id="21795" PostId="17262" Text="@Jefomi - I have seen the recipes for some biscuits and I am not a good cook, but I think I may try to make two batches, one with salt and one without and really test it for myself!" CreationDate="2011-08-29T16:32:25.580" UserId="4559" />
  <row Id="21796" PostId="17264" Text="+1 for now, but, I want to wait to see if anyone else answer. Thank you very much." CreationDate="2011-08-29T16:32:47.687" UserId="4559" />
  <row Id="21797" PostId="17200" Score="1" Text="Do this. You'll get the char you're seeking, and roast the flesh as well (which you may or may not get with the blowtorch method)." CreationDate="2011-08-29T16:57:42.577" UserId="2832" />
  <row Id="21798" PostId="17272" Text="+1 for a new way to skim that I've not seen before." CreationDate="2011-08-29T16:57:48.470" UserId="6345" />
  <row Id="21799" PostId="17234" Text="Perfect answer.  I didn't realize that the first kind of sesame oil existed until I bought some by mistake. Oh boy was that a disappointment!" CreationDate="2011-08-29T17:01:06.157" UserId="6345" />
  <row Id="21800" PostId="17114" Text="Thanks! I still have no clue what the nutritionist was referring to exactly, but this answers my question and others I was pondering. :)" CreationDate="2011-08-29T17:34:50.377" UserId="7179" />
  <row Id="21801" PostId="17128" Text="Thanks! I still have no clue what the nutritionist was referring to exactly, but this answers my question and others I was pondering. :)" CreationDate="2011-08-29T17:35:00.063" UserId="7179" />
  <row Id="21802" PostId="17128" Text="Although I am beginning to wonder if these meals aren't considered time-savers to make per se, but that they are easily refrigerated and last relatively long if made in bulk?" CreationDate="2011-08-29T17:37:28.750" UserId="7179" />
  <row Id="21803" PostId="17276" Score="7" Text="You are correct. And I know 'cause I'm a belgian girl :)" CreationDate="2011-08-29T17:40:09.400" UserId="4580" />
  <row Id="21805" PostId="17130" Score="2" Text="Amazing! The Dutch have managed to get 25% more space in a pot that's barely half the size!" CreationDate="2011-08-29T17:54:24.230" UserId="91" />
  <row Id="21806" PostId="5824" Text="+1 for providing much good wisdom, would give this a +10!" CreationDate="2011-08-29T17:58:08.750" UserId="91" />
  <row Id="21807" PostId="2690" Text="An related question with excellent answers: http://cooking.stackexchange.com/q/5815/91" CreationDate="2011-08-29T18:03:22.907" UserId="91" />
  <row Id="21809" PostId="17281" Text="If there's nothing in the pan yet, I suppose there's no way to know? With a nonstick pan, it should always be heated with oil, and if the oil smokes it's too hot. But with a regular pan, no way to know until you introduce something?" CreationDate="2011-08-29T18:18:03.360" UserId="91" />
  <row Id="21810" PostId="17281" Text="I just edited for the water comment... Sorry, I think it partially answers your question... Ask again if it doesn't help!" CreationDate="2011-08-29T18:18:54.877" UserId="6791" />
  <row Id="21811" PostId="17281" Text="And to further answer your question, if an empty pan gets too hot, it will smoke, empty or not... it's not good if it gets to that point, pick it up off the heat! :)" CreationDate="2011-08-29T18:20:17.627" UserId="6791" />
  <row Id="21812" PostId="17240" Score="2" Text="It'd be an interesting experiment - to pour soda from a can, a bottle, and from the fountain all into the same style glass and then do a blind taste test." CreationDate="2011-08-29T19:37:18.497" UserId="1374" />
  <row Id="21813" PostId="17240" Text="that would be a worthwhile experiment." CreationDate="2011-08-29T19:39:25.303" UserId="6279" />
  <row Id="21814" PostId="17262" Text="@WH you might also add a batch with &quot;half&quot; the recommended salt." CreationDate="2011-08-29T19:42:53.270" UserId="6279" />
  <row Id="21815" PostId="17280" Text="they are not &quot;like&quot; little cabbages, they &quot;ARE&quot; young cabbage buds.http://en.wikipedia.org/wiki/Brussels_sprout" CreationDate="2011-08-29T19:45:46.527" UserId="6279" />
  <row Id="21816" PostId="15528" Text="Same here, except that I always pulse it manually while the nuts are still pretty chunky." CreationDate="2011-08-29T20:27:28.603" UserId="1670" />
  <row Id="21817" PostId="17280" Score="4" Text="No, they're not young cabbages ... they're not young, and they're not the main head.  They grown with multiple sprouts per plant : http://www.allotment.org.uk/vegetable/brussels-sprouts/index.php" CreationDate="2011-08-29T20:31:17.703" UserId="67" />
  <row Id="21818" PostId="17279" Score="2" Text="+1: Salt is not just for flavouring, and you exclude it at your peril." CreationDate="2011-08-29T20:46:07.217" UserId="218" />
  <row Id="21819" PostId="17279" Score="1" Text="Example: yeast will grow too fast and overproof your dough without salt, which helps to control it by killing some amount of the yeast." CreationDate="2011-08-29T20:48:15.153" UserId="1816" />
  <row Id="21822" PostId="17290" Score="1" Text="+1 for the link" CreationDate="2011-08-29T21:26:44.893" UserId="7068" />
  <row Id="21823" PostId="17276" Score="5" Text="You are correct. And I know 'cause I'm a Dutch guy :)" CreationDate="2011-08-29T21:34:40.037" UserId="641" />
  <row Id="21824" PostId="11156" Text="I don't know about 165F, but at 165C it's done for sure :)" CreationDate="2011-08-29T21:44:45.613" UserId="641" />
  <row Id="21825" PostId="17147" Score="1" Text="[A cassoulet](http://www.youtube.com/watch?v=ilKcxuuEQ3s)" CreationDate="2011-08-29T21:49:24.080" UserId="641" />
  <row Id="21826" PostId="17227" Text="My understanding was that the lactobacillus in milk competes with (and wins against) most other bacteria, so if it's pasteurized and thus not initially contaminated with other bacteria, not much else can grow. I could be wrong, of course. I believe that milk is still safe even after it curdles and goes sour, it's just not very pleasant." CreationDate="2011-08-29T22:22:52.860" UserId="41" />
  <row Id="21827" PostId="17128" Text="@user7179: You can probably freeze them (they are essentially soup, after all), but I wouldn't count on them lasting more than a few days in the refrigerator. Meat broth is a veritable breeding ground for bacteria and some of them can survive refrigeration temperatures. Frozen, you're fine. I consider these to be very quick meals, but perhaps, depending on your frame of reference, they are more like *effort* savers than *time* savers. You just throw your ingredients in a pot and let it simmer for however long you like." CreationDate="2011-08-29T22:25:11.360" UserId="41" />
  <row Id="21828" PostId="17276" Score="5" Text="What we *really* need is a French person to verify these claims." CreationDate="2011-08-29T23:13:49.597" UserId="91" />
  <row Id="21829" PostId="17278" Text="If the pan starts to liquify...it's too hot.  Did you know that eggs will explode if you forget you're boiling them and the water runs out?" CreationDate="2011-08-29T23:48:36.487" UserId="3750" />
  <row Id="21831" PostId="17227" Text="@aaronut: Somebody call guinness...Aaronut is less cautious about leaving a food out than Satanicpuppy ;) I honestly have no idea; I just find sour/clotted milk to be yucky. Though I love yoghurt and sour cream." CreationDate="2011-08-30T00:41:32.293" UserId="218" />
  <row Id="21832" PostId="17291" Text="Pho is wonderful, a must try, at least once.  Typical additions are as stated previously and things like tendon, thin sliced beef, tripe and probably many other things I haven't seen.  If you get a chance try it.  There are usually condiments like fish sauce, hot sauce or hot oil, soya and again probably others I haven't seen.  Don't be afraid of the strangeness, it's all very tasty." CreationDate="2011-08-30T00:54:56.170" UserId="7092" />
  <row Id="21833" PostId="17225" Text="I can think of a couple of times when I wanted a cup of coffee and only had morning-brewed coffee available. Now, I wonder if you find the taste of coffee after a couple of hours intolerable or just a little spoiled, and whether you prefer 'rancid', but otherwise good quality brewed coffee, to bad instantaneous coffee ;). It is of course a situation to avoid; I just wanted to at least know, in case somebody did happen to be in comparable circumstances, the safety considerations to take into account." CreationDate="2011-08-30T01:41:16.577" UserId="7214" />
  <row Id="21834" PostId="17301" Text="Right, but what's the best way to make the kola nut extract?   That video seems to assume you've already got the extract." CreationDate="2011-08-30T01:56:54.743" UserId="4535" />
  <row Id="21835" PostId="17302" Score="1" Text="Excellent answer: concise, informative, and factually correct.  This is more or less the test I use.  It's worth noting that if preheating with oil, the oil should be shimmering but not smoking.  A single drop of water added to oil should boil vigorously for saute or sweat, but not explode and spatter (too hot, close to smoke point often)." CreationDate="2011-08-30T03:23:03.407" UserId="6345" />
  <row Id="21836" PostId="17278" Score="3" Text="If it's nonstick, you'll KNOW when you overheat it, because anything with lungs will be running outside for fresh air.  Pet birds may also die.  If it's cast iron or good stainless-clad, there's no such thing as &quot;too hot,&quot; or at least when it comes to searing meat.  Very hot cast iron will smoke a bit and stainless with turn slightly yellow with oxidation, but neither does permanent harm.  You can add a little seasoning or scrub vigorously with Barkeep's Friend to solve the respective problems.  Oh yeah, and don't touch the handles of pans when they're that hot. My gal learned the hard way." CreationDate="2011-08-30T03:28:07.767" UserId="6345" />
  <row Id="21837" PostId="17292" Text="Note also the French-derived pronunciation, as explained in [this helpful youtube video](http://www.youtube.com/watch?v=jjkU43-3_QM)." CreationDate="2011-08-30T05:11:19.890" UserId="1163" />
  <row Id="21838" PostId="17007" Text="The [most recent Food Code](http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/ucm186451.htm#part3-5) actually calls for the food to be down to 70˚F within two hours, and then down to 41˚F four hours after that." CreationDate="2011-08-30T05:28:15.167" UserId="6127" />
  <row Id="21839" PostId="17007" Text="Putting hot food into plastic bags means that it will start steaming. Ice baths can be made in the sink (most easily for something like a stock pot) -- also, for liquid foods, you can make a home [&quot;ice wand&quot;](http://www.thekitchn.com/thekitchn/cookware-tools/cool-soups-quickly-cooling-ice-paddles-105942) by filling another smaller pot or a plastic bottle with ice and putting that into the hot liquid." CreationDate="2011-08-30T05:33:15.110" UserId="6127" />
  <row Id="21840" PostId="17276" Score="9" Text="You are correct. And I know because I'm a french guy :). Also you should listen to the belgians, they cook the best fries." CreationDate="2011-08-30T08:17:49.233" UserId="7237" />
  <row Id="21841" PostId="17272" Text="as for new ways to remove fat from soup (or a slow cooked roast) - I tried this one last night and it was highly successful: pour the entire bowlful of soup/baking juices over a bowl of ice, set over a strainer.  The fat will solidify instantly, and remain stuck to the ice cubes.  Lift out the strainer, and the newly-lean stock is left in the bowl beneath." CreationDate="2011-08-30T10:18:16.457" UserId="2939" />
  <row Id="21842" PostId="14669" Text="Depending on your stove this is more or less problematic. Gas is OK, but induction, vitro or electric not." CreationDate="2011-08-30T11:33:06.967" UserId="641" />
  <row Id="21843" PostId="17272" Text="That is genius!  Will try this next time I need to skim." CreationDate="2011-08-30T11:52:07.030" UserId="7240" />
  <row Id="21844" PostId="17308" Text="Instead of wood, try polyamide for high heat resistance." CreationDate="2011-08-30T12:13:26.027" UserId="641" />
  <row Id="21845" PostId="17296" Text="You're right.  As a rule, the proof of the liquid will give you a measure of its density; the higher proof the liquid, the lower its density.&#xA;&#xA;You could reduce your kahlua down a bit to reduce it's alcohol (and water) content and make it more syrupy without requiring more sugar." CreationDate="2011-08-30T12:15:20.033" UserId="7240" />
  <row Id="21846" PostId="17284" Score="2" Text="And of course they're better with BACON!  :)" CreationDate="2011-08-30T12:15:22.543" UserId="7060" />
  <row Id="21847" PostId="17308" Score="1" Text="Or if you want silicone." CreationDate="2011-08-30T12:19:21.760" UserId="641" />
  <row Id="21848" PostId="8370" Text="+1  In fact, it's a good idea to warm any dried spices in this way before use." CreationDate="2011-08-30T12:34:48.927" UserId="7240" />
  <row Id="21849" PostId="17296" Text="Grats on fixing it; did you start with a simple syrup the first time, or just dissolve the sugar directly?" CreationDate="2011-08-30T13:26:19.020" UserId="15" />
  <row Id="21850" PostId="17305" Text="You mention baking powder and then baking soda. I think you mean soda because you talk about eggs being acidic." CreationDate="2011-08-30T13:27:35.850" UserId="1374" />
  <row Id="21851" PostId="17305" Text="oops: %s/powder/soda/g - switch powder -&gt; soda: all lines :)" CreationDate="2011-08-30T13:56:02.350" UserId="7092" />
  <row Id="21852" PostId="17247" Text="It's not much different from a B-52, which I've made more times than I can count; Irish cream definitely layers on top of good kahlua and does not sink." CreationDate="2011-08-30T14:02:55.600" UserId="41" />
  <row Id="21854" PostId="17242" Text="There is a shot called... 'duck fart'? I am almost positive that ducks can't fart since they don't have rectal sphincter muscles. Also that is a gross name for a drink." CreationDate="2011-08-30T14:45:02.623" UserId="7082" />
  <row Id="21855" PostId="17272" Text="The fat does add flavor, at least by the method of conveying the flavors to the taste buds, enhancing our perception of the flavors; it coats the tongue, pleasantly, and conveys the flavors to the taste buds.  For conveying flavor, fat is good." CreationDate="2011-08-30T14:47:47.790" UserId="7092" />
  <row Id="21856" PostId="17270" Text="Who doesn't love a good excuse to break out the blow torch? I have fancy gadgets and am building a fancy kitchen. But my hardware propane torch is still one of my favourite kitchen tools. Nobody burn down your houses please." CreationDate="2011-08-30T14:59:04.107" UserId="231" />
  <row Id="21857" PostId="17247" Text="I don't mean that Irish Cream was denser; rather the two could be mixing from poor pouring is all." CreationDate="2011-08-30T15:27:24.470" UserId="15" />
  <row Id="21858" PostId="14669" Text="You can get away with it on an electric coil stove, but not on a glasstop." CreationDate="2011-08-30T15:38:53.540" UserId="1148" />
  <row Id="21859" PostId="17306" Text="I think I'll pass on that cure." CreationDate="2011-08-30T15:39:55.503" UserId="1148" />
  <row Id="21861" PostId="15870" Text="Thanks, yea, I know peanut butter is basically oil, but it is sticky. In a follow-up, I made lentil burgers using Ener-G (equivalent of 2 eggs worth) pureed with lentils in the food processor, and then added some whole lentils, as per Volger's recipe. They stayed bound together very well." CreationDate="2011-08-30T16:24:05.217" UserId="5776" />
  <row Id="21862" PostId="17318" Score="7" Text="Celery has nutrition?  I thought it was just crunchy water, like lettuce." CreationDate="2011-08-30T17:22:14.603" UserId="67" />
  <row Id="21863" PostId="17312" Text="I don't know about that specifically (the event-based such), but there's a &quot;Google Recipe Search&quot; : http://www.google.com/landing/recipes/" CreationDate="2011-08-30T17:25:32.963" UserId="67" />
  <row Id="21864" PostId="17319" Score="3" Text="Are you asking for how to improve your salad? Or are you asking what else you could do with those ingredients. We don't recipe requests around here (there are much better tools/resources to do that), but if you give us an idea of what you'd like to do, we can help you out. As it stands, your question risks closure." CreationDate="2011-08-30T17:39:06.153" UserId="231" />
  <row Id="21866" PostId="17312" Text="@Joe on googling I have only found [listings for either specific types](http://chilicookoff.com/), or [calendars that are not organized into a searchable index](http://www.contestcook.com/). This question is focused particularly on competitive cooking sites though, not sites for recipes." CreationDate="2011-08-30T18:11:48.653" UserId="15" />
  <row Id="21867" PostId="17319" Score="1" Text="As talon8 says, this looks like a recipe request, which is better handled by other sites.  HOWEVER, I think what you're really asking is &quot;does this combination of ingredients have a name?&quot; or &quot;how can I improve/expand on this salad?&quot;  Either (or both!) of those would be perfectly fine questions.... and not likely to get closed.  Could you please edit the question to one of these tracks (so it won't get closed)?" CreationDate="2011-08-30T18:25:49.820" UserId="6345" />
  <row Id="21868" PostId="17321" Score="3" Text="... please tell me that your avatar lies, and you're not using tasty food to lure in little girls." CreationDate="2011-08-30T18:30:41.300" UserId="6345" />
  <row Id="21869" PostId="17287" Text="I will have to give this a try..." CreationDate="2011-08-30T18:34:16.437" UserId="6279" />
  <row Id="21870" PostId="17280" Text="@Jennifer S Sorry, one more question: do you chop them before to sauté' them in a skillet ? Can I use olive oil as well ?" CreationDate="2011-08-30T18:40:02.613" UserId="7229" />
  <row Id="21871" PostId="17325" Score="11" Text="+1. Just out of curiosity, I just tasted some avocado skin. It is bitter and nasty. No redeeming qualities what so ever." CreationDate="2011-08-30T18:59:37.120" UserId="3756" />
  <row Id="21872" PostId="17280" Score="1" Text="I usually cut them in half, or in quarters, depending on size.  It'll be fine with olive oil, too.  I just personally like the taste of them with butter." CreationDate="2011-08-30T19:00:59.683" UserId="7060" />
  <row Id="21873" PostId="17327" Text="I'm told it's a summer squash. It's very yellow." CreationDate="2011-08-30T19:02:45.423" UserId="7245" />
  <row Id="21874" PostId="17328" Score="1" Text="a quick view of the top recipes that google offers for &quot;roasted garlic pesto&quot; all use &quot;roasted garlic&quot; to be added to the pesto. Since OP can't un-ring the bell on putting the garlic in the pesto are you suggesting 'roasting the pesto&quot;?" CreationDate="2011-08-30T19:14:54.093" UserId="6279" />
  <row Id="21884" PostId="17328" Text="Good point... I guess this would be more a note for next time." CreationDate="2011-08-30T20:30:05.563" UserId="231" />
  <row Id="21886" PostId="17247" Text="Of course; I was mainly referring to the last sentence here. I don't think the recipe is the problem, it looks right to me." CreationDate="2011-08-30T20:45:30.170" UserId="41" />
  <row Id="21888" PostId="9151" Text="You may want to cite this paper from the American Journal of Public Health (free access): [Garlic-in-oil associated botulism: episode leads to product modification](http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1404905/)." CreationDate="2011-08-30T21:09:35.327" UserId="6531" />
  <row Id="21889" PostId="17320" Score="1" Text="They indeed have very similar (lack of) nutrition: [iceberg lettuce](http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2476/2) and [celery](http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2396/2) on nutritiondata.self.com. (Choose 100 grams from the drop-down for easier comparison.)" CreationDate="2011-08-30T21:42:34.320" UserId="1672" />
  <row Id="21890" PostId="17330" Text="I chop and freeze summer squash all the time.  Put it in reasonable sized bags after chopping.  Although, if she steams it, having it chopped and frozen won't work so well for steaming.  Even a summer squash can last for a week or two on the counter, perhaps longer if refrigerated.  As long as it doesn't start to mold (and you keep an eye on that), perhaps it is best just to wait." CreationDate="2011-08-30T22:06:08.037" UserId="6512" />
  <row Id="21891" PostId="17318" Score="1" Text="Any green veg is going to be a fair replacement. If you are after maximum nutritional intake and not fashion, you need to chew them, not drink them. Saliva and chewing are major parts of digestive process" CreationDate="2011-08-30T22:06:53.273" UserId="3203" />
  <row Id="21892" PostId="17313" Text="Spot on, Michael." CreationDate="2011-08-30T22:13:40.687" UserId="641" />
  <row Id="21893" PostId="9151" Text="@nico: I'm not quite sure how that relates to dried garlic. Does that paper state somewhere that spores can survive dehydration?" CreationDate="2011-08-30T22:14:38.197" UserId="41" />
  <row Id="21894" PostId="17313" Score="1" Text="Silicone also won't scratch non-stick cookware no matter how rough you are with it." CreationDate="2011-08-30T22:53:56.930" UserId="41" />
  <row Id="21895" PostId="17322" Text="He's already got lemon juice - does lime do something special in regards to salmonella or it just *more* acid?  Just hadn't heard that before." CreationDate="2011-08-30T23:53:30.697" UserId="1374" />
  <row Id="21896" PostId="17347" Text="That's actually the site that spurred the question" CreationDate="2011-08-31T01:13:56.987" UserId="15" />
  <row Id="21897" PostId="5003" Text="There is no &quot;done&quot; or set temperature for any meat, it's personal taste, some like their meat raw, some like it like shoe leather. Sure, record the temp you like and go for that, but I find that most people find meat &quot;done&quot; by the physical appearance too. So it becomes a time/temp problem" CreationDate="2011-08-31T01:19:31.440" UserId="3203" />
  <row Id="21898" PostId="17347" Text="ah, sure - I didn't notice that it was in your comment up there." CreationDate="2011-08-31T01:22:29.823" UserId="1374" />
  <row Id="21899" PostId="17347" Score="1" Text="The ironic thing about that site is they are leveraging both Google Ads and a custom Google site search, yet have not organized their own site to be easily searched in the way mfg (and I would bet others...) would like." CreationDate="2011-08-31T01:47:42.470" UserId="6279" />
  <row Id="21900" PostId="17242" Text="@Katey - yes there is and it happens to be a really good one.  Nobody knows why it's called that.  The most reasonable theory I've heard is that it's named after the sound YOUR sphincter makes a day after drinking a bunch of them.  QUACK QUACK" CreationDate="2011-08-31T03:15:49.507" UserId="3750" />
  <row Id="21901" PostId="17349" Score="1" Text="30 years...ouch" CreationDate="2011-08-31T03:25:42.713" UserId="1374" />
  <row Id="21902" PostId="17349" Score="1" Text="How did you come to have 30 year old bouillon cubes? Time to go through the cupboards and spring clean a little." CreationDate="2011-08-31T03:41:54.407" UserId="6615" />
  <row Id="21903" PostId="15944" Text="Does this also apply to vacuum-packed chicken breast?" CreationDate="2011-08-31T04:32:55.807" UserId="271" />
  <row Id="21904" PostId="17322" Score="1" Text="@rfusca: I suspect it's more than just acidity, based on [this reference](http://www.thefreelibrary.com/Formulate+salsa+to+prevent+Salmonella+growth.-a0210059637).  They note that the salsa must contain both fresh garlic AND fresh lime juice.  But honestly, they taste so good in pico de gallo that it's hard to argue with." CreationDate="2011-08-31T05:45:10.757" UserId="6345" />
  <row Id="21905" PostId="15944" Text="It should also apply to vacuum-packed chicken breasts, although the primary culprits are different: salmonella and listeria, not vibrio (campylobacter is also associated with chicken food-borne illness, but requires small amounts of oxygen)." CreationDate="2011-08-31T05:52:35.847" UserId="6345" />
  <row Id="21909" PostId="17349" Score="2" Text="See the answers to that other question... however, I will give you points for a much more entertaining question title!" CreationDate="2011-08-31T06:44:42.220" UserId="6345" />
  <row Id="21910" PostId="17318" Text="@Joe: Dang you for beating me to that comment!" CreationDate="2011-08-31T06:46:45.277" UserId="6345" />
  <row Id="21912" PostId="17353" Text="How about '21 days' for vacuum packed foods, or does that only apply to cooked foods?" CreationDate="2011-08-31T07:56:12.813" UserId="641" />
  <row Id="21914" PostId="17318" Text="I suspect that celery is included in this recipe as a flavouring rather than for it's nutritional value. Simply remove or reduce the celery and increase the other items." CreationDate="2011-08-31T10:45:17.783" UserId="6615" />
  <row Id="21915" PostId="17354" Score="4" Text="I don't want to down vote you, but seriously this should not be encouraged" CreationDate="2011-08-31T11:01:24.863" UserId="2951" />
  <row Id="21916" PostId="17338" Text="Not so sure about the note for &quot;real Italian pesto&quot;. It was originally made by grinding with a mortar and pestle, and if you want a really good pesto, that is still the way to do it." CreationDate="2011-08-31T12:31:45.553" UserId="5646" />
  <row Id="21917" PostId="17350" Text="If you are not going to make scrapple, leave out the cornmeal.  And you won't have to cook it as long.  Scrapple traditionally uses the head and other parts (see Joy of Cooking), which are long cooked.  The meat is picked out and placed in the broth, the fat skimmed off, cornmeal added.  The whole thing is allowed to set up in a pan and some of the fat is poured over the top to seal it and preserve it." CreationDate="2011-08-31T12:49:29.303" UserId="7092" />
  <row Id="21918" PostId="9151" Text="@Aaronut: sorry, I was referring to fresh garlic. I couldn't find any study on dried garlic (but I didn't search too extensively)" CreationDate="2011-08-31T12:49:33.807" UserId="6531" />
  <row Id="21920" PostId="17350" Text="It's actually really good - kind of high in fat though." CreationDate="2011-08-31T13:00:24.077" UserId="7092" />
  <row Id="21921" PostId="9151" Text="Right, that's what I was focusing on here. If dried garlic lasts in a spice jar at room temperature for years, then I see no reason why it would be any different in oil. The main issue is that I don't think it would be very good from a *culinary* standpoint; that is, I don't think dried garlic would actually reall *infuse* the oil, you'd just have these suspended particles. But, this is about food safety, and it would be safe unless some dormant spores managed to survive in the garlic flakes." CreationDate="2011-08-31T13:00:24.310" UserId="41" />
  <row Id="21922" PostId="17349" Score="6" Text="Barring unforeseen advances in medical science, yes, you are going to die, but it is not likely to be soon or from 'bad bouillon'." CreationDate="2011-08-31T13:36:41.753" UserId="6279" />
  <row Id="21923" PostId="17349" Score="1" Text="My parents have spices in their cabinets older than their marriage and they refuse to let me go through it and 'update'. I am guessing there is stuff in there from 78-79 too. They haven't gotten sick yet &gt;shrugs&lt;" CreationDate="2011-08-31T13:47:16.097" UserId="7082" />
  <row Id="21924" PostId="17329" Text="Thanks for the Persin link.  I had never heard of that." CreationDate="2011-08-31T13:54:05.307" UserId="194" />
  <row Id="21926" PostId="17321" Score="2" Text="@BobMcGee- it's ok- in this context it's a PestoBear." CreationDate="2011-08-31T15:24:12.320" UserId="2001" />
  <row Id="21927" PostId="7531" Text="This is the best thing for risotto. It provides a nice steady heat with minimal fussing. Also perfect for gumbo and stews. The Le Creuset french oven pot is the &quot;gold standard.&quot;" CreationDate="2011-08-31T15:48:23.400" UserId="7216" />
  <row Id="21928" PostId="2176" Text="@Brendan: and I'm sure your spinach pesto is very good but..." CreationDate="2011-08-31T15:57:23.510" UserId="6531" />
  <row Id="21929" PostId="3985" Text="For those of you who can read Italian, [in this page](http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php) you will find the official recipe, of the Pesto Consortium. Note that you can also (optionally) add some walnuts." CreationDate="2011-08-31T16:01:45.910" UserId="6531" />
  <row Id="21930" PostId="17359" Score="1" Text="Interesting question. From experience, if they're soaked overnight in golden grain, they are *very* alcoholic. But I'd guess this is a function of time and % alcohol." CreationDate="2011-08-31T16:02:17.640" UserId="1259" />
  <row Id="21931" PostId="17359" Text="@yossarian - in this case they definitely weren't very alcoholic, so I'm guessing not overnight." CreationDate="2011-08-31T16:03:06.563" UserId="1816" />
  <row Id="21932" PostId="17321" Text="@Sobachatina - Love it!  I'm going to have to make a PestoBear avatar now." CreationDate="2011-08-31T16:09:26.117" UserId="2826" />
  <row Id="21933" PostId="17355" Text="+1 for pan frying + eggs + ketchup, although I could eat that meal any time of day, not just for breakfast.  Using maple syrup instead of ketchup is also popular (but I still prefer ketchup)." CreationDate="2011-08-31T16:45:40.927" UserId="5600" />
  <row Id="21934" PostId="17361" Score="5" Text="I think the *Modernist* way would involve sous vide, foaming, and possibly spherification." CreationDate="2011-08-31T17:13:42.590" UserId="6345" />
  <row Id="21935" PostId="17313" Text="@aaronut ah yes, forgot to mention that. editing my answer." CreationDate="2011-08-31T17:14:53.763" UserId="1393" />
  <row Id="21936" PostId="17365" Text="Thanks for the comprehensive answer.  In this case they were definitely whole and soaked in tequila, and they were the typical large grocery store type rather than small, good fresh-off-the-farm berries.  I'm curious, though, by your statement in bold - you are saying that the alcohol was under 20% of the entire berry + chocolate and so the flavor may have been masked?" CreationDate="2011-08-31T17:19:45.050" UserId="1816" />
  <row Id="21937" PostId="17361" Score="2" Text="@BobMcGee - Apparently so..http://blog.sousvidesupreme.com/2011/06/sous-vide-corn-on-the-cob/" CreationDate="2011-08-31T17:21:24.080" UserId="1374" />
  <row Id="21938" PostId="17361" Text="@rfusca: Ye gods, what hath science wrought? I was totally joking about the extremes mol-gas people will go to make something simple into something complicated... but now I just don't know." CreationDate="2011-08-31T17:24:34.853" UserId="6345" />
  <row Id="21940" PostId="17361" Score="2" Text="@BobMcGee - Indeed.  Frankly I'm surprised nobody has frozen a cob in liquid nitrogen, shattered it, sous vide it, and then made that result into a foam.  It seems like such a natural progression." CreationDate="2011-08-31T17:33:02.300" UserId="1374" />
  <row Id="21941" PostId="17340" Score="1" Text="I had some more of the pesto about a day after making it and the garlic flavor did get reduced, but was still stronger than I liked." CreationDate="2011-08-31T17:36:52.573" UserId="2826" />
  <row Id="21942" PostId="17365" Text="@justkt: I think 15-20% alcohol content *sounds* right, but bear in mind this is an educated guess at best.  I'm basing this on was going on % alcohol by volume in beverages, thinking of port, sherry, liqueurs, and mixed drinks where the alcohol content is 15-20%, but the alcohol flavor is weak or imperceptible.  At 25%+, the alcohol flavor is quite clear." CreationDate="2011-08-31T17:38:40.963" UserId="6345" />
  <row Id="21943" PostId="17367" Text="You may want to mention expected storage and shelf life after making the fritter." CreationDate="2011-08-31T17:56:05.927" UserId="1374" />
  <row Id="21944" PostId="17367" Text="@rfusca: I've edited in an answer.  If cooked until fairly dry, salted heavily, or acidified with vinegar, fritter base could be fine for more than a week." CreationDate="2011-08-31T18:03:08.300" UserId="6345" />
  <row Id="21945" PostId="17367" Text="Awesome +1 - an option for more favor.  He had mentioned the &quot;easiest way to do this&quot; so I had avoided transforming the dish, but this is certainly easy!" CreationDate="2011-08-31T18:06:01.760" UserId="1374" />
  <row Id="21946" PostId="17353" Text="@BaffledCook: Where are you drawing the &quot;21 days&quot; figure from?  I could see it applied to cooked foods which are almost immediately sealed and fast-chilled.  It would make sense, as the food has spoilage microorganisms killed by heat, and without exposure to air, they can't repopulate.  Fast cooling can greatly extend fridge life of foods, and a hermetically sealed pack can be fully submerged in ice water for maximum cooling." CreationDate="2011-08-31T18:07:35.063" UserId="6345" />
  <row Id="21947" PostId="17364" Score="1" Text="We do a similar grilling version in my household, but with softened butter instead of olive oil.  It's probably not that modern, as they've done it that way in Mexico for a long time, but it is excellent.  You hit on the right answer with sous vide, though." CreationDate="2011-08-31T18:08:28.623" UserId="1816" />
  <row Id="21948" PostId="17363" Text="If you've never tried it, grill without foil or the husk.  It's good." CreationDate="2011-08-31T18:08:52.787" UserId="1816" />
  <row Id="21949" PostId="17364" Text="@justkt - Right, I guess I was throwing out 'alternate' version for the grill, rather than just 'modern'.  I was just covering it because the OP had mentioned that most recommended boiling, but that there's plenty of other non-modern, excellent methods for corn on the cob." CreationDate="2011-08-31T18:15:48.097" UserId="1374" />
  <row Id="21950" PostId="17364" Text="+1) I am all in favor of editing &quot;modern&quot; out of the question in favor of &quot;another&quot;. Grilling is corn, the way God intended it to be eaten. I have gotten great results out of husk on/husk off techniques, with a marginal preference to husk on after soaking in water. Of course it almost time for the state Fair and Roasted Corn." CreationDate="2011-08-31T18:42:09.483" UserId="6279" />
  <row Id="21951" PostId="17361" Score="1" Text="@Physiks lover - You're basically talking about steamed corn in your description of your method. Try a simple steamer basket and your corn won't even have to sit down in the little water there is." CreationDate="2011-08-31T18:42:41.623" UserId="1374" />
  <row Id="21952" PostId="17361" Text="Oh, y'all aren't even getting started. Check out my friend Scott with his centrifuge: http://seattlefoodgeek.com/2011/06/centrifuged-pea-butter-and-corn-water/" CreationDate="2011-08-31T18:43:20.843" UserId="1393" />
  <row Id="21953" PostId="17370" Text="Perfect! I was hoping for something like this. I was going to try microwaving them, like I would do for brown sugar, but I was afraid that it would destroy the beans. Thank you!" CreationDate="2011-08-31T19:11:10.453" UserId="2591" />
  <row Id="21954" PostId="17364" Text="We follow Mark Bittman and grill corn as described then serve with chili lime mayonnaise, see http://www.nytimes.com/2010/07/28/dining/28mini.html." CreationDate="2011-08-31T19:20:32.647" UserId="1307" />
  <row Id="21955" PostId="17361" Text="@Michael - I may have to pay my nephew 20 bucks to turn circles in the backyard for a few hours while swinging corn puree after watching that. ;)" CreationDate="2011-08-31T19:38:29.503" UserId="1374" />
  <row Id="21956" PostId="17364" Text="@justkt: I also do it with butter. Yummy!" CreationDate="2011-08-31T20:33:26.047" UserId="6531" />
  <row Id="21957" PostId="17353" Text="Must have been a sales talk :) [and here](http://www.teagasc.ie/publications/view_publication.aspx?PublicationID=599)" CreationDate="2011-08-31T21:01:25.577" UserId="641" />
  <row Id="21958" PostId="17371" Score="1" Text="Even faster (since you don't have any cleanup!) is to use a microwave steaming bag. They're plastic, look sort of like Ziplocs but are thicker. I cut the cobs in half, put them in the bag with a tiny bit of water, and steam away. If you get corn that's somewhat less than sweet, you can add a bit of suger to the water in the bag and it will infuse the corn as it steams." CreationDate="2011-08-31T21:04:58.613" UserId="7185" />
  <row Id="21959" PostId="17361" Text="@rfusca how can using a steamer basket be an improvement over just putting a tiny bit of water in and steaming that? Steaming using a steaming backet takes longer because the steam is at a lower temperature by the time it reaches the food, more water is needed, it takes longer, and is more fiddly." CreationDate="2011-08-31T21:22:02.157" UserId="7256" />
  <row Id="21960" PostId="17361" Score="1" Text="@Physiks - because you're still boiling a portion of the corn, which removes vitamin C (among other things).  The vitamin C (some studies show about 8-10% of daily recommended value) in corn is one of the few nutritionally good things about corn. It would shock me if a steamer basket  added a whole lot of time - but i've never tested the difference.  Its just a more standard approach to steaming veggies." CreationDate="2011-08-31T21:33:16.433" UserId="1374" />
  <row Id="21961" PostId="17188" Text="Glad to hear it.  Now I know too ..." CreationDate="2011-08-31T22:35:06.973" UserId="7180" />
  <row Id="21962" PostId="17236" Text="BC, just don't shop at that same store.  I buy nutmeg from Asian supermarkets -- which are not exactly known for careful stocking -- and I've never had an issue with mold or flavorlessness; a whole nutmeg should keep for up to 2 years if dry.  Just shop somewhere else and you should be fine." CreationDate="2011-08-31T22:38:32.697" UserId="7180" />
</comments>