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technicolor troglodyte
Member Since
February 8, 2008
Latest Comments...
Tried the frog's legs, not so impressed with the ones I had. I'd like to try them again though.
Sign me up for kopi luwak coffee, roasted beetles, durian, and mangosteen.
The potato trick mentioned above seems like it could work well.
I find that if I use kosher salt, which is less dense than regular salt, it's harder to over-salt. It's easier to eyeba...
Traditional chai requires 15 minutes of continuous stirring. I would definititely use it for that. I'd would probably make chai a lot more frequently if I had one of these things.It probably has ...
If I didn't have a microwave handy, I would place the frozen or fridge-cold stick in a bath of lukewarm (not too hot now!) water. As long as you don't melt it, you can pull the whole, wrapped stic...
It's a deal-breaker.
You get hot spots on pans because you don't always get full direct contact. This is not so bad if you have a full set of nice thick pots and pans, but if you're u...
Forschner Victorinox knives are a good bet. They're inexpensive and retain their sharpness pretty well. As others have noted, many restaurants and culinary schools use them.
You can ...
Latest Comments...
Tried the frog's legs, not so impressed with the ones I had. I'd like to try them again though. Sign me up for kopi luwak coffee, roasted beetles, durian, and mangosteen.
Mark Bittman's recipe for spanish tortillitas. Kind of like socca, so good. http://www.nytimes.com/2009/04/0...
The potato trick mentioned above seems like it could work well. I find that if I use kosher salt, which is less dense than regular salt, it's harder to over-salt. It's easier to eyeba...
Traditional chai requires 15 minutes of continuous stirring. I would definititely use it for that. I'd would probably make chai a lot more frequently if I had one of these things.It probably has ...
If I didn't have a microwave handy, I would place the frozen or fridge-cold stick in a bath of lukewarm (not too hot now!) water. As long as you don't melt it, you can pull the whole, wrapped stic...
It's a deal-breaker. You get hot spots on pans because you don't always get full direct contact. This is not so bad if you have a full set of nice thick pots and pans, but if you're u...
Forschner Victorinox knives are a good bet. They're inexpensive and retain their sharpness pretty well. As others have noted, many restaurants and culinary schools use them. You can ...