Activity for manassehkatz
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #286415 |
*Which has more firepower? BTU?*
No "always" answer for that. Both BBQ grills and cooktops vary considerably. Check the specs based on model # to get BTU for each one.
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— | almost 2 years ago |
| Edit | Post #283169 | Initial revision | — | over 2 years ago |
| Answer | — |
A: Making a gluten-free "red meat" patty from powders Oats You can get regular oats and grind them up in a food processor. If the issue is "general" then any brand of oats should be fine. If you have a highly allergic (or similar) situation where the tiniest bit of gluten poses a problem then make sure the package states that it is gluten free and do... (more) |
— | over 2 years ago |
| Comment | Post #282123 |
Good answer. And not just for corn - I see this with all types of beans, carrots, potatoes, etc. (more) |
— | almost 3 years ago |
| Edit | Post #281102 |
Post edited: |
— | about 3 years ago |
| Comment | Post #281102 |
@msh210 You are correct. I should have been clearer about what I meant. (more) |
— | about 3 years ago |
| Comment | Post #281078 |
Oops. Added a comment about margarine and then found one of your links was about that topic! (more) |
— | about 3 years ago |
| Edit | Post #281102 | Initial revision | — | about 3 years ago |
| Answer | — |
A: Is cooking beef and coconut milk together kosher? As noted in another answer, coconut milk (and similar items) are not considered dairy (unless they are made with dairy ingredients added) and are not a problem. However, there is a supervision problem. This does not mean a Jew has to do the work, just that a Jew has to watch the work being done. W... (more) |
— | about 3 years ago |
| Edit | Post #280961 |
Post edited: |
— | about 3 years ago |
| Edit | Post #280961 | Initial revision | — | about 3 years ago |
| Answer | — |
A: How much honey do I substitute for granulated sugar in bread? Based primarily on Wikipedia: Honey has 82g of sugar per 100g of honey. Sugar has (duh) 100g of sugar per 100g of sugar. Almost all the rest in honey is water. There are variations depending on the source, and there are other things in honey that affect the flavor. But if we just treat is as "sugar" ... (more) |
— | about 3 years ago |
| Edit | Post #279619 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Why's this Hong Kong chef slanting his saute pan over a gas flame? This is actually quite common. If you use one saute/frying pan for "everything" and a particular batch has only a small amount of food in it, if you lay it flat then the food may cook way too quickly because it is spread out in a thin layer. Tilt it as shown in the picture and you have the equivalent... (more) |
— | over 3 years ago |
| Comment | Post #277207 |
@PeterTaylor Fascinating. I did not know that. (more) |
— | over 3 years ago |
| Comment | Post #277207 |
*We buy a months worth of bread at a time, one loaf is out to make sandwiches as needed* Just like that. Bread defrosts so quickly that if it is "make sandwiches for kids to take to school for lunch", make the sandwiches on frozen bread and defrosts long before they get to lunch. If it is grilled che... (more) |
— | over 3 years ago |
| Comment | Post #277205 |
@Zerotime I have heard of people putting butter on the inside. I never understood that. Outside - for frying or broiling - is the only way that makes logical sense to me. (more) |
— | over 3 years ago |
| Edit | Post #277207 |
Post edited: |
— | over 3 years ago |
| Edit | Post #277207 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Pre-toast bread for toasted cheese sandwiches? I have the same (nearly) ingredients but a very different process, and it results in nice crispy grilled cheese every time: Two slices of regular sandwich bread frozen and removed from the freezer immediately before use. The frozen bread makes it easy to spread the margarine or butter and the b... (more) |
— | over 3 years ago |
| Edit | Post #277028 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Chicken leg name confusion I think the only real question here is leg. Drumstick - the lower part Thigh - the upper part Leg Quarter - Drumstick + Thigh. "Quarter" comes from the 4 quarters: Left Drumstick + Thigh, Right Drumstick + Thigh, Left Breast + Wing, Right Breast + Wing. While not terribly relevant in most cas... (more) |
— | over 3 years ago |
| Edit | Post #276689 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Should questions about nutritional composition be off- or on-topic? Nutrition is important, and is a key factor in cooking - determining both what to cook and how to cook it. The only reason I can see not to include nutrition as on-topic is if somehow that would lead to liability - e.g., the equivalent of "ask your doctor" on a health site or "ask your Rabbi" on Juda... (more) |
— | almost 4 years ago |
| Edit | Post #276687 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Are there differences between sea and table salt? First of all, I agree with everything @shog9 said. To add just a little more: I used to have a customer in the wholesale gourmet food business. I was their IT department, but also their unofficial kosher consultant. Absolute best lox (Samaki), some really great chocolate. Ah, those were the days. ... (more) |
— | almost 4 years ago |
| Comment | Post #276316 |
There are plenty of people for whom veggies are a must - whether ordinary like onion, lettuce, tomato, pickles - or more exotic. But there are also plenty where the ultimate burger is **only** burger (i.e., meat) + bun + whatever sauce/flavorings/spices. (more) |
— | almost 4 years ago |
| Comment | Post #276316 |
*A burger has at least one part vegetables.* That's an interesting requirement. There are plenty of fine burgers made with spices, condiments, etc. but no true "vegetables", unless [you call ketchup a vegetable](https://en.wikipedia.org/wiki/Ketchup_as_a_vegetable). (more) |
— | almost 4 years ago |
| Edit | Post #276124 | Post edited | — | almost 4 years ago |
| Suggested Edit | Post #276124 |
Suggested edit: loses vs looses (more) |
helpful | almost 4 years ago |
| Comment | Post #276238 |
fish recipe...scaled. I guess we're never fin-ished with puns. (more) |
— | almost 4 years ago |
| Edit | Post #276243 | Post edited | — | almost 4 years ago |
| Edit | Post #276246 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #276246 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #276246 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: What are other uses for an omelet maker besides making omelets? Anything fried that needs flipping: Pancakes Grilled cheese (admittedly, this is easy enough to flip since the bread keeps everything together) [^1] Hamburgers [^1] (more) |
— | almost 4 years ago |
| Comment | Post #276244 |
Then there are the "3 ingredient" recipes, though that gets a little fuzzy - e.g., what if one of them is a can of condensed soup, and what about salt/pepper. (more) |
— | almost 4 years ago |
| Suggested Edit | Post #276243 |
Suggested edit: (more) |
helpful | almost 4 years ago |
| Edit | Post #276179 | Post edited | — | almost 4 years ago |
| Suggested Edit | Post #276179 |
Suggested edit: (more) |
helpful | almost 4 years ago |
| Edit | Post #276173 | Post edited | — | almost 4 years ago |
| Suggested Edit | Post #276173 |
Suggested edit: (more) |
helpful | almost 4 years ago |
| Comment | Post #276158 |
Interesting idea. In the US, that's what we normally call the **broil element**. I never thought of making an omelet that way, but it sounds like it would work. The catch is that if you are making more than one omelet then now you've got the entire pan, including the handle, heated up. (more) |
— | almost 4 years ago |
| Comment | Post #275891 |
enough for me. So I'm still dubious, but while Vegans may have an issue, Kosher certification actually does recognize that things can be changed enough to make them different - that's how kosher marshmallows (which according to most opinions do need to start with a kosher animal) are actually conside... (more) |
— | almost 4 years ago |
| Comment | Post #275891 |
I don't trust **anything** from PETA. The Wiki reference is unsourced (as is often the case with stuff in Wikipedia, though generally I consider Wikipedia fairly reliable except on political/controversial stuff.) The BBC article is actually relying on a HuffingtonPost article. And *that* actually quo... (more) |
— | almost 4 years ago |
| Comment | Post #275956 |
*160°C, 140°C fan, 325°F* is interesting. 160 - 325 is correct (after rounding). So based on my general knowledge of convection ovens, I'm guessing that *140 C fan* is the equivalent of (in the US) saying *285 F convection*. Or does it mean something else?
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— | almost 4 years ago |
| Comment | Post #275891 |
I never heard that one. If true, it could have serious kosher-status implications - which is why I doubt it is true. In fact, while most brands of sugar in the US have kosher certification, general consensus is that, except for Passover (special rules - confectioner's sugar in particular has issues f... (more) |
— | almost 4 years ago |
| Comment | Post #275897 |
There is a lot of chemistry going on in baking. The sugar is **not** there simply to make things taste sweet, unless it is a topping (icing or powdered sugar, etc.). Substitution gets more complicated than you might think. (more) |
— | almost 4 years ago |
| Comment | Post #275892 |
Wow. That's different from what I would do on 3 counts: I'd never use cream with meat (not kosher), never use pork (not kosher) and I also always go for the "extra lean ground beef". Even with the extra lean ground beef (which is noticeably less fatty than the "regular"), I still find plenty of fat f... (more) |
— | almost 4 years ago |
| Edit | Post #275886 | Initial revision | — | almost 4 years ago |