Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #285284 |
The strongest heat comes from the seeds, which I was removing. Also, some cooking processes mellow hot peppers somewhat.
(More like a foot away; I don't see so well so I'm probably working closer than usual when seeding/deveining peppers.) (more) |
— | about 1 month ago |
| Comment | Post #275854 |
Thanks for the tip! I never thought about the physical properties being different, but they are and it makes sense that this would matter. (more) |
— | about 1 month ago |
| Comment | Post #288416 |
Adding one more egg made the difference. (more) |
— | 8 months ago |
| Comment | Post #288416 |
Thank you! I was guessing that, if I needed to adjust an ingredient proportion, water would be the least helpful because it cooks out more easily. But I didn't know whether to go for eggs or oil, or if the real problem was the extra working of the dough. I'll try another egg next. (I didn't know ... (more) |
— | 11 months ago |
| Comment | Post #288298 |
Ah, thank you! I didn't know the right terminology. (more) |
— | 11 months ago |
| Comment | Post #288140 |
Tradeoffs between gas and electric grills could be a good start to a question, but I find all the pictures distracting. Typical specs for the two classes of options would be much more useful to me. Also, can you do it with less linking to specific products/vendors? (more) |
— | 11 months ago |
| Comment | Post #288110 |
Thank you! I hope someone can build on that, too. (more) |
— | 12 months ago |
| Comment | Post #288110 |
Thanks for all the information. Any chance of putting it in an answer, even without the answer to the part about surviving in the acidic environment?
(more) |
— | 12 months ago |
| Comment | Post #286812 |
You found a reference to scallops with an apple topping, so clearly somebody has done it. You seem to be asking "can you do that?" but the answer is in your question. Closing as unclear. (more) |
— | almost 2 years ago |
| Comment | Post #285315 |
I...should have thought of that. (more) |
— | over 2 years ago |
| Comment | Post #280890 |
Thanks @#54706. I renamed oysters, tomatoes, pancakes, mussels, and mushrooms. The others are often talked about using the singular forms ("we had shrimp" even though you almost certainly had more than one, likewise crab, squid, jellyfish, turkey). (more) |
— | over 2 years ago |
| Comment | Post #285284 |
I looked for safety-related tags and found `food-safety`, which this isn't, so I didn't want to create `safety`. I'm not sure what technique tag I could use that's more specific than the too-general `technique`. If you can improve the tags for this, please do! I created `hot-peppers` because it se... (more) |
— | over 2 years ago |
| Comment | Post #282501 |
@#53004 it never occurred to me to freeze the roasted garlic, thanks! I somehow had the idea that the free-thaw cycle would affect it negatively, though now I don't know why I thought that. (more) |
— | almost 3 years ago |
| Comment | Post #282590 |
They're not sheets, if that's what you mean. They're a fairly heavy wire, but it doesn't impede air flow. (more) |
— | almost 3 years ago |
| Comment | Post #282501 |
Thanks for those tips @#36356 -- I wouldn't have anticipated contents freezing to the container. (more) |
— | almost 3 years ago |
| Comment | Post #281932 |
This made a difference, thanks! I used 15ML of white vinegar in the dough, no other changes. The dough still deflated some when I slashed it but not as much, and in the oven it popped back up again (not the more lumpy top I had last time). I haven't cut into it yet (currently cooling). (more) |
— | almost 3 years ago |
| Comment | Post #281932 |
Thank you! What's your scale for a "small amount" (for a single loaf) -- drops or MLs or more? (more) |
— | almost 3 years ago |
| Comment | Post #281558 |
If you don't have silicone, parchment paper can help too. (more) |
— | about 3 years ago |
| Comment | Post #281078 |
Margarine is also complicated because not all margarines are dairy-free, so you might need the wrapper not just to show "margarine" but to show "non-dairy margarine". (Yes I've seen OU-D on margarine.) (more) |
— | about 3 years ago |
| Comment | Post #280961 |
Thanks. I do have a kitchen scale. I'm puzzled by recipes that give some ingredients by weight and others by volume (like this one), but I'm happy to work by weight. (I agree on science vs. art. I'm a good cook and an adequate baker; there's a difference.) (more) |
— | about 3 years ago |
| Comment | Post #280940 |
You can see bits of the fish peeking out if you know what to look for -- there's a tip at the bottom left, and a patch about halfway up and more toward the left, and a couple smaller ones. But I did say "crusted". :-) (Well, it's only crusted on one side; there's no coating between the fish and the... (more) |
— | about 3 years ago |
| Comment | Post #280890 |
Where do you see singular "scallop" @ChggClou? I'm not finding it in the tag list. (more) |
— | about 3 years ago |
| Comment | Post #280748 |
Oh, I never thought of kimchi for bok choy (just cabbage). Thanks! (more) |
— | about 3 years ago |
| Comment | Post #280560 |
@PeterTaylor thanks! I've edited that in, with attribution. (more) |
— | over 3 years ago |
| Comment | Post #279307 |
@aditya98 I made this again and remembered to take pictures this time. Updated. (more) |
— | over 3 years ago |
| Comment | Post #280540 |
@aditya98 that's Himalayan red rice, which the package said is good with stir-fries. (It's a little chewier than brown rice.) I edited to add that info. (more) |
— | over 3 years ago |
| Comment | Post #280550 |
Please take the time to make sure that all essential information is in the body of your question and not just in images that some people can't see. In some of your other posts you've transcribed the sentence or paragraph you're asking about; could you do that here?
Thanks! (more) |
— | over 3 years ago |
| Comment | Post #280521 |
Could you please transcribe the important part from the image? I can't read that, and without the info in the image I can't tell what you're asking. Thank you. (more) |
— | over 3 years ago |
| Comment | Post #280364 |
I keep forgetting to take pictures of my veggies when I'm in the kitchen actually making them instead of at my desk reading Codidact. Oops! I'll try to do better. (more) |
— | over 3 years ago |
| Comment | Post #280364 |
@Charlie thanks, done. (more) |
— | over 3 years ago |
| Comment | Post #279818 |
@Zerotime I hope so! Anybody is welcome to start one; I stepped in here but I wasn't trying to take over. (I left this one open into January a bit because (a) we got a late start and (b) new year's and twelfth night might have been reasons for people to bake. Even with the extra time, I see I neve... (more) |
— | over 3 years ago |
| Comment | Post #279307 |
I should have thought of that, @aditya98. I'll try to remember to take a picture the next time I make them. (Picture might involve different leftovers, that being the nature of the thing... :-) ) (more) |
— | over 3 years ago |
| Comment | Post #280175 |
Thanks! I assumed the answer wouldn't be specific to fudge, but I didn't know which properties of fudge-making might be relevant. (Adding to liquid, adding to hot liquid, something about dairy in particular...) I opened a fresh package for this so maybe I just got lucky. (more) |
— | over 3 years ago |
| Comment | Post #280088 |
@lucia.bentivoglio thanks for that addition! Did you adjust other ingredients when leaving out the wine, or just omit it? (more) |
— | over 3 years ago |
| Comment | Post #280109 |
Ooh, looks yummy! (more) |
— | over 3 years ago |
| Comment | Post #280094 |
Thanks. The pot offers two settings specifically for slow-cooking, high and low, so I had assumed those were calibrated *for* slow-cooking. I'll try the low setting next time and see if that solves the problem. It's possible that multipots just aren't very good for slow-cooking. (more) |
— | over 3 years ago |
| Comment | Post #279859 |
Nice -- I like cinnamon rolls but sometimes they're too gooey and messy for the setting (like near the keyboard :-) ). Will you post a recipe? (more) |
— | over 3 years ago |
| Comment | Post #279858 |
What's the white, a glaze or powdered sugar? (more) |
— | over 3 years ago |
| Comment | Post #279857 |
*blink*... I did not know that unicorn sprinkles were a thing. :-) (more) |
— | over 3 years ago |
| Comment | Post #279823 |
Seconded on the rice; my fried rice works *much* better, all other factors being equal, if my rice is a day old rather than fresh-made. (more) |
— | over 3 years ago |
| Comment | Post #279020 |
@Zerotime done. Thanks for pinging me; I hadn't noticed the earlier comment. (more) |
— | over 3 years ago |
| Comment | Post #279029 |
@Zerotime they're darker than I'd planned on (first time with that recipe) and it would have been better to take them out a couple minutes earlier, but they're not burned. You're seeing the effects of the molasses (and maybe the egg wash?). The lighting wasn't great when I took the picture, unfortu... (more) |
— | over 3 years ago |
| Comment | Post #278950 |
And I completely forgot to take a picture of the chicken-barley-vegetable "stoup" (soup, almost stew) that we had tonight! Yeah, 'tis the season. (I did also have some nice squash this past week, but also forgot to take pictures.) (more) |
— | over 3 years ago |
| Comment | Post #278732 |
Nice! Did you buy the gyro meat pre-made, or do you have a recipe for home use? (In restaurants I'm used to seeing it on those giant skewers, so I'm not sure what the home equivalent would be.) (more) |
— | over 3 years ago |
| Comment | Post #278741 |
I'd never heard of a rotary grater. Thanks! (more) |
— | over 3 years ago |
| Comment | Post #278175 |
I did this (the substitutions, not the larger eggs) and it worked just fine -- I couldn't tell any difference in taste or texture. (more) |
— | over 3 years ago |
| Comment | Post #278108 |
@Mithrandir24601 ^^^. (Sorry, didn't notice at first that the two comments were from different people, so wrote an aggregate reply.) (more) |
— | over 3 years ago |
| Comment | Post #278108 |
@Zerotime I've made some edits. Milk and milk derivatives are problematic. This is a sourdough (edited that in) and the first sourdough recipe I've used that called for milk. This produced a richer bread (especially with two eggs in the dough plus an egg wash), but still has a sourdough starter, n... (more) |
— | over 3 years ago |
| Comment | Post #277986 |
Thanks. I made an edit to the title that I think is a little clearer; if you disagree, feel free to change it back (or to something else). (more) |
— | over 3 years ago |
| Comment | Post #277986 |
By "holes" do you mean the depressions (where the food goes), or are there also holes I can't see (like to vent steam)? (more) |
— | over 3 years ago |