Activity for msh210
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #281102 |
"kosher meat was left unsupervised for just a few minutes and then treated… as non-kosher. That is the generally accepted… practice": IINM that's the ספרדי practice, but אשכנזים only bar eating בשר שנמסר ביד גוי, not בשר שנתעלם מן העין. (more) |
— | over 3 years ago |
| Comment | Post #280696 |
My understanding (I haven't tried it) is that if you cook fish broth without the bones, it won't gelatinize. That may, if true, be worth mentioning in the answer. (more) |
— | almost 4 years ago |
| Edit | Post #280737 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280737 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #280737 | Initial revision | — | almost 4 years ago |
| Question | — |
Will admixture spoil mayo? I learned as a kid that mixing anything into (commercial) mayonnaise will cause it to spoil much faster. Therefore, I was told, don't even put a wet spoon in: the small amount of water on the spoon will adulterate the mayonnaise. Is there anything to this? A quick Google search finds me nothing. I... (more) |
— | almost 4 years ago |
| Comment | Post #279339 |
One exception I read from what I recall being a reliable source but now I don't recall what it was: very hard things like raw carrots. If a carrot's moldy on one end, you can cut off that end and a bit more, and eat the rest. But don't take my word for it! (more) |
— | about 4 years ago |
| Edit | Post #277989 | Post edited | — | over 4 years ago |
| Suggested Edit | Post #277989 |
Suggested edit: may as well put the link in the post itself to help more people, rather than relegating it to a comment (more) |
helpful | over 4 years ago |
| Comment | Post #277520 |
Many thanks ! . (more) |
— | over 4 years ago |
| Comment | Post #277402 |
Many thanks! I'll see how it goes. (more) |
— | over 4 years ago |
| Comment | Post #277313 |
@PeterTaylor, not really, as I really would like to know how to melt a cheese I already know that I like. (Moreover, I'm not in Europe. :-) ) It may be of _some_ help, and I'd appreciate the information, say in this site's Discord chat, but I think it would neither answer this question nor fully me... (more) |
— | over 4 years ago |
| Edit | Post #277313 |
Post edited: I thought 2. was supposed to start the list at 2, but the list is started anew at 1, so I'm changing OL to UL. |
— | over 4 years ago |
| Edit | Post #277313 |
Post edited: English |
— | over 4 years ago |
| Edit | Post #277313 |
Post edited: |
— | over 4 years ago |
| Edit | Post #277313 | Initial revision | — | over 4 years ago |
| Question | — |
How to get my cheese to melt completely I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The scare quotes are because it's a cheese-based product rather than real cheese.) There's no such product here and the solid cheeses I've found here[^1] don't melt the same way. American "cheese"... (more) |
— | over 4 years ago |