@SourDoh I'd never heard of Praga Khan, but just browsed through a few tracks on YouTube. — It's kind of interesting, maybe something I could remix with telephone sounds. Thanks for the inspiration!
@Huy could work. Hint: check the max. temperature the knob can take. You might one day want to bake a bread in it and that means heating your oven as high as it will go. For more "standard" braising and with a limited budget - go for it.
I have a 70€ Tchibo model which I'm using a tiny bit outside the temperature spec, but it has a metal knob.
it's heavier than my other pots (aluminium, stainless steel) but would very likely be heavier if it was cast iron (compared to my skillet). what else could it be then? there is some sort of black coating, but I don't think it's Teflon
@Cerberus because removing the top encourages the plant to activate the two buds where the leaves below meet the stem. Leading to bushier growth (vs. long, lanky stems) and a larger yield over the season. Leaving the large leaves alone also leaves enough leaf area for photosynthesis, making sure the plant can continue to grow.
So if I cut off the top rather than just remove some leaves as I need them, there is a greater chance that the plant will develop more/larger leaves afterwards?
They are produced as "disposable", in an overcrowded pot and all that. Basil is pretty "hungry", to get a generous leaf mass, you need sufficient food, water and sun.
This is what happens if you don't fertilize or transplant:
The cool nights earlier this months didn't help either.
But note the stem right in the center: Double top, new growth in the two levels below.
I think I shall feed instead of compost this pot.
Or find a sunny spot and hope the slugs leave it alone. <yeah, sure...>
@Stephie A whistle-stop railroad line will stop to pick up passengers at various points along the route. The person needing a ride drops a flag at the stop, signalling the conductor that someone there needs to be picked up. The Alaska railroad is the last whistle-stop train in the US.
We made a whistle-stop on the way to Seward on Tuesday.
Yesterday (Wednesday), we had a family on board that had left their car at a whistle-stop.
In public transport, a request stop, flag stop, or whistle stop describes a stop or station at which trains or buses stop only on request; that is, only if there are passengers to be picked up or dropped off. In this way, ill-frequented stops can be incorporated into a route without introducing unnecessary delay.
Vehicles may also save fuel by continuing through a station when there is no need to stop.
There may not always be a significant savings on time if there is no one to pick up because vehicles going past a request stop may need to slow down enough to be able to stop if there are passengers...
A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and don't bother with the dough. I was wondering if there is any benefit to using the dough over the towel.
I use the towel method for some o...
I'd have to look through some, will do in a bit, but I'm okay deleting questions that are clearly best closed, i.e. should never have been answered, even if someone snuck in an answer.
ingredient-sourcing sounds more natural, if we want one of those
@Catija I guess that's approaching meta tag? I dunno. In any case the tags about what people are actually making are probably more obvious choices when they're posting.
I am embarking on a project to cook every recipe in the "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" cookbook. I would like to maintain a cooking journal, something similar to a lab book, to document my observations as I attempt each recipe. The objective is to prefec...
@Catija Wasn't trying to past judgment, just a possibility, I know it's a gray area.
@Catija I dunno, if there's a sufficiently obvious way to split it, we can, otherwise we can probably keep living with the ambiguity?
@Catija yup, might be better there... at this point, I guess we just have to decide whether we think it's on topic here, though
It's fine for scopes to overlap, and I think software recs provides a good potential example of that - sometimes software recs from generic techies will not be as good as software recs from the domain you're looking for software in.
@Jefromi But "cleaning" isn't even a good term for prepping food. Yes, you clean shrimp and fruit or whatever but it's all part of the broader "food preparation" umbrella.
Oh, sure. It's really for me a matter of being really opinion based here, whereas opinion based is more acceptable there because it's what their site is designed for. They also have pretty strict rules about explaining why a specific piece of software is a good option.
But if the question is about shrimp... there's not really any reason to add "cleaning" to it... is there? Or that question I just tagged about removing the skin from a jicama... is there any benefit to adding cleaning (or whatever) in addition to just tagging it jicama?
I found guavas in the local Asian store and bought one out of curiosity. While I have had guava juice, I've never eaten the fruit before.
I bit into the fruit only to find my mouth full of hard seeds, which were somehow less convenient to spit out than, say, watermelon seeds.
Seeing that most...
I think roughly, one answer is, if many questions in the tag need the tag, then it's useful to put it on other questions that strictly speaking could live without it.
It's possible to ask about cleaning without asking about some specific piece of equipment.
So we definitely want the tag, and then it'd be pretty annoying not to apply it consistently.
I've never seen anyone do that until yesterday. So I wanted to know is this appropriate for when preparing apples for any meal, how about other fruits? Unlike plates, fruits can absorb chemicals.
I haven't prepared or eaten flaxseed before. I just purchased a bag from Sprouts Farmers Market in their bulk section. The flaxseed appears to already be ground up. Do I need to wash or cook/heat these before consumption?
Also, is it true they contain cyanide? I can't find anything in wikipedia ...
So a friend of mine went to harvest some spinach and lettuce she planted, only to find lots of aphids. Assuming she can clear off the aphids is there anything preventing her from eating the produce? What's the proper method for cleaning that's sure to make it edible?
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart?
Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke?
Does anything work better than a spoon?
Is there any way to remove t...
Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generally, is the best way to make sure you end up getting high-quality meat that doesn't require a huge amount of fat-trimming?
I have asked many people about "best to way to clean cauliflower" before cooking. I got several answers, like keeping in salt water or add soak in turmeric mixed water.
And also how do you remove worms from cauliflower?
After chopping away at a chilli earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chiles leave on my fingers.
And it made me wonder - is whatever is difficult to get off my finger having any long-term effect on my wooden cho...
OK, I don't have any exact numbers but it looks like, of all of the "cleaning" questions, 90+% of them are about equipment or tools and only a couple are about cleaning edibles, all of which can have their own tags.
I don't actually remember which ones are mod-only.
There's a little more obligation for ROs and mods sometimes though, since they're the ones who can potentially do something if the entire discussion is going off the rails.
I'd guess the one with the lid that can be taken off completely is more practical, but do I lose any flavor or could salt/sugar possibly go bad in it faster?
also, how do people store flour? also just some glass jars?
(my parents used plastic containers for pretty much everything)