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.
(more) |
— | almost 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 |
| 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 |
| 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 |
| 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 |
| Comment | Post #276238 |
fish recipe...scaled. I guess we're never fin-ished with puns. (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 |
| 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?
(more) |
— | 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 |