I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been deciding whether the alginate solution should be placed into the mixture (vs. calcium lactate into the mixture)... and then placed into calcium...
When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky.
What causes this reaction?
Is there any way to counteract it?
I know that there is no "ideal" grind for making espresso (or rather, like most things, it depends on the machine and the tastes of the drinker), but I am looking for guidelines as to how different grinding levels effects the end product, so I know what to look/taste for.
In particular, is ther...
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched online for any substitutes, including olive oil, and found a small number of hits and recipes.
I ...
How long is it safe to hold coffee in a thermal flask? Is coffee (prepared in a cezve, Turkish method, no sugar) carried in a thermal flask for 24 or 48 hours still safe?
I'm asking because black tea, for example, goes really bad in just a few hours.
I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with ...
Update: Four users have been selected for the beta round.
I have emailed everyone who filled out the Google form expressing interest in the beta program. If you filled out the form and did not receive an email from me a) check your spam folder :) or b) let me know here or via email.
Thanks to e...
I am happy today because A) Amazon let you cancel Amazon Prime if you forget you had a free trial on it, and give you a refund and B) the MOT test on my car showed nothing wrong but a few bulbs needed replacing
As long as the unicorn bucks are flying out the door, from a discussion in #TheFryingPan, a suggestion on how to drive blog posts and interesting questions:
StackExchange could purchase and send interesting ingredients and/or equipment to people who agree to ask questions and write blog entries ...
@rfusca Well, if thats it, I could do that. I mean, I guess I should write up at least one post myself to convince myself I'm dedicated enough to the "job", but...
@rfusca Well, I'd assumed that what needs to happen, is several folks need to show up with blog posts.
@derobert kind of hard to 'show up with a post' when there's no place to take it. You need the blog available first, then get people to write a few and then publish once you're convinced you've got authors
@rfusca shrug, not like its going to overwhelm meta. And once the blog proper is opened, just move it and delete it. Key thing is, actually writing and posting it makes it clear that the content isn't vaporware.
@Elendil btw, that family from the photo shoot I posted earlier, called me in tears that she liked the pics so much. Offered to contract me out every 3 months to take pictures for them.
@derobert photography is never about the cost to print....you're dragging thousands of dollars of gear around, you're doing something 'creative', you've not only spent time with them on the shoot, but you've also spent time editing the pictures.....good photography costs for a reason
I guess, were I to be hiring a photographer, I'd just want to pay them for the shoot, or per-photo, or whatever, and buy the copyright, or at least a license. Then I can have Costco or whoever print them for next to nothing.
@rfusca I realize that—I'm just not sure how one $10 4x6 print can pay for that, and I suspect that after a few $10 prints, people ask "WTF... a 4x6 print costs 30¢ (or whatever) at Walmart!"
@rfusca All the stuff I've had Costco print has come out OK. Given, that's for personal use, not professional. And I haven't ordered from more expensive places to compare.
A friend of mine went shopping in an Asian market. I asked them to bring me tapioca starch. They brought me a package of small tapioca pearls.
Is there any way to use the pearls as I would use the starch? For example, can I grind them with mortar and pestle?
If I can't use them for thickening...
@derobert i actually saw somebody using that lens at the brownsville, tx zoo a year or so ago...it was nutz. He had cones and tape and the area cordoned off
But my friend picked the wrong pack. Now the shop is too far to return, even if I wanted to ask for the receipt - which I don't, because she will feel bad if I point out her mistake
I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated pecorino Romano cheese. The cheese melts/dissolves in the water to form a cheesy liquid which is...
@rfusca Well, it'd be nice for shooting indoors with low light... Given, switching from an APS-C to full-frame camera would help somewhat, but fast moving + no light = not even f/1.8 and ISO1600 does justice :-(
When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky.
What causes this reaction?
Is there any way to counteract it?
I know that there is no "ideal" grind for making espresso (or rather, like most things, it depends on the machine and the tastes of the drinker), but I am looking for guidelines as to how different grinding levels effects the end product, so I know what to look/taste for.
In particular, is ther...
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched online for any substitutes, including olive oil, and found a small number of hits and recipes.
I ...
How long is it safe to hold coffee in a thermal flask? Is coffee (prepared in a cezve, Turkish method, no sugar) carried in a thermal flask for 24 or 48 hours still safe?
I'm asking because black tea, for example, goes really bad in just a few hours.
Update: Four users have been selected for the beta round.
I have emailed everyone who filled out the Google form expressing interest in the beta program. If you filled out the form and did not receive an email from me a) check your spam folder :) or b) let me know here or via email.
Thanks to e...
