Activity for Michaelâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #292813 | Initial revision | — | about 1 month ago |
| Answer | — |
A: Why won't broth from periwinkles be delicious like broth from clams and mussels? Phyla are not a classification of how good the broth of an organism tastes. Your question could just as easily be posed about beef and skunk broth (or since the phylum for mammals is chordata, even beef and sea squirt broth). The cookbook helpfully mentions a detail someone might find useful. Just... (more) |
— | about 1 month ago |
| Comment | Post #287446 |
Sourdough still involves yeast. It's just "wild" yeast, as opposed to the carefully bred commercial yeast. If the relative has a reaction specifically to commercial yeast, sourdough might be an option, but caution is advised the first time. (more) |
— | about 1 month ago |
| Edit | Post #288210 |
Post edited: Quote block. Heading for CFR section. |
— | 4 months ago |
| Edit | Post #291872 | Initial revision | — | 5 months ago |
| Question | — |
How do I fry donuts safely? A handful of mishaps and a couple of oil burns has made me rather gun-shy about deep frying anything bigger than a cashew. This is especially true for something with water in it, like dough. (I have also tried a countertop "donut maker," but it makes donut-shaped cakes, not donuts.) How do I get ... (more) |
— | 5 months ago |
| Edit | Post #291422 |
Post edited: Headings. Move some parentheticals to footnotes. |
— | 6 months ago |
| Edit | Post #290479 |
Post edited: Add the context from a comment thread. |
— | 6 months ago |
| Suggested Edit | Post #291422 |
Suggested edit: Headings. Move some parentheticals to footnotes. (more) |
helpful | 6 months ago |
| Edit | Post #291182 | Initial revision | — | 8 months ago |
| Answer | — |
A: How do I protect my face while working with hot peppers? Neither of these is going to help with cheeks, but for anyone just with eye sensitivities: A friend introduced me to the concept of "onion glasses," which are apparently transparent lenses with padding on the back of the frame to close the gap to your face. I have also seen a similar product marke... (more) |
— | 8 months ago |
| Suggested Edit | Post #288210 |
Suggested edit: Quote block. Heading for CFR section. (more) |
helpful | 8 months ago |
| Comment | Post #291128 |
Put a slice of sandwich bread in the container with your rock-hard sugar to soften it over a period of time. (more) |
— | 8 months ago |
| Comment | Post #290479 |
I posted the question after I had marinated a pork loin for something like 18 hours. The flavor only got 30% from edge toward center. It was a little odd having the core of each slice without the same taste as the outer ring. (more) |
— | 8 months ago |
| Edit | Post #283732 |
Post edited: Grammar help |
— | 9 months ago |
| Suggested Edit | Post #283732 |
Suggested edit: Grammar help (more) |
helpful | 9 months ago |
| Edit | Post #290479 | Initial revision | — | 11 months ago |
| Question | — |
How long to marinate meat before cooking? How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sauce? I marinated a pork loin for something like 18 hours. The flavor only got 30% from edge toward ce... (more) |
— | 11 months ago |
| Edit | Post #290187 |
Post edited: Pan age. |
— | about 1 year ago |
| Edit | Post #290208 |
Post edited: Make the answer explicit. |
— | about 1 year ago |
| Edit | Post #290208 |
Post edited: |
— | about 1 year ago |
| Edit | Post #290208 | Initial revision | — | about 1 year ago |
| Answer | — |
A: How can I tell if an anodized coating is coming off? A more competent chef has informed me that it's definitely the coating.[^1] Furthermore… 1. The pan is defective. 1. It has a lifetime warranty. 1. I can tell the manufacturer about the problem and get a replacement, assuming - I only used plastic utensils on the pan. - I did no... (more) |
— | about 1 year ago |
| Edit | Post #290187 | Initial revision | — | about 1 year ago |
| Question | — |
How can I tell if an anodized coating is coming off? One of my anodized nonstick pans[^2] has developed a fractal-edged region of a slightly different color than the rest. I suspected that I had accidentally been seasoning my pan[^1] and a seasoning layer is chipping off, but a friend thinks it's the coating itself coming up. - Is one of us right? ... (more) |
— | about 1 year ago |