Recent content by DigitalAether

yep, or PAM

This doesn't answser your question but still food for thought and it semi-relevent here: I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is "sponge-ruiner." Because I wanted to clean it, and now I have little bits of sponge that...

I'm jealous. I love the Shun knives... Knives are the area I really can use an update to my kitchen gear. When I first started cooking, a set of knives was the first thing I went out and bought and I knew nothing of quality kitchen gear at the time. Now I don't exactly regret my choice, for...

I got that for Christmas and it is what I wanted. I read it cover to cover and thoroughly enjoyed it. I now want "I'm Just Here for More Food" by Alton Brown. Its his book on baking that takes the same approach as this book.

If one thing can get me turned off about a restaurant other than the obvious (bad food, dirty place etc) it would be over-friendly waiters. Here in Houston we supposedly have more restaurants per capita than any other city in the US. That creates a lot of competition here in the food business...

helped a lot! thanks.

I got an email here at the site and responded to it. As there was a submit button as opposed to a send button I checked the sentbox and the response I typed was not there. I checked the outbox and it was there as if it was queued to be sent but had not been sent. So I am trying to figure out if...

I agree it is a good topic. Your question interested me enough to look into it myself :wink:

http://www.ineedcoffee.com/99/05/frenchpress/

http://www.recipes4us.co.uk/Specials and Holidays/Nutmeg and Mace Origin Uses Recipes.htm "Their first specific place of origin was in the Banda Islands, Indonesia. Dutch explorers, in particular Van den Broeke and Jan Pieterscoon Coen took away the first batch of nutmegs from there in 1608...

Masa harina is hominy treated with lime and ground to a meal called masa. When dried, it is referred to as masa harina. It is traditionally used for making corn tortillas and is used sometimes as a thickener.

What is the gripe about Anolon? I use stainless steel for most of my stovetop cookware, with a couple of cast iron pieces, but I have been thinking about an Anolon Omelette pan. I currently use a cheapie can't even remember the brand name non-stick pan for my Omelette pan and love it, but it is...

organize??? :shock: :shock:

Undercooking is also a factor. "To avoid stomach aches and flatulence, never eat a crunchy bean. Cook beans thoroughly. This breaks down indigestible enzymes present in raw beans. Soaking is also vital to happy digestion, which removes much of the indigestible sugar, (ogliosaccharides), in...