Recent content by no mayonnaise

I couldn't even tell you what dried basil tastes like. I don't think anyone else could either.

I like hummus sandwiches.

Hello fellow veg-head! I like to go international for soups when I need something new. The usual suspects (butternut squash, split pea, tomato, etc.) get kinda played out for me. Turkish Mercimek. I like to dress it up with a drizzle of mint oil and hot pepper oil at the end. Borscht...

Fish sauce is one of my most coveted ingredients. I've been on the fish sauce bandwagon for years. When used right, it elevates dishes so much. The secret is to cook the fish sauce for about a minute or two directly in the pan before adding other liquids. MSG is another one I've been using the...

Try this ratio: 70g butter and 84g flour to 3 cups milk. Cook the butter and flour for a minute or two over medium low heat. Whisk in the milk, and whisk it frequently over medium heat until it thickens. I add like a 448g of cheddar cheese off the heat to my sauce once it gets thick. Yeah, full...

The fattiness of milk will definitely add body to the eggs. As long as what's added has enough water to steam up and give the omelette fluffiness.

That sounds reasonable but have you actually tested this to see if the real dollar value saved is significant? Either way you simmer lentils, not boil. Besides, lentils turn out a lot better in a pressure cooker anyway.

I think margarine tastes better for making toast & jelly. I think regular butter tastes pretty bad on toast. Everything else gets butter because it tastes better.

Uncovered. Concentrates flavor a bit. I can always add water if needed to thin it out.

I finish my omelette under the broiler. It gets nice and fluffy that way. At about the same point you'd want to flip the omelette is when you put in any filling ingredients and throw it under the broiler. Haven't had a fluffier omelette.

I don't care about the frige as long as it's big enough to hold my stuff. The stove would have restaurant-grade gas lines (way larger than home standard = more BTU) run to it, a real wok burner, open grill, 3x3 flat top, a water faucet with reverse osmosis water running to it, five gas burners...

It's safer than cave diving.

I didn't think it was a one-or-the-other kind of thing but I'd prefer the bar because it's easier to eat.

If it were dry and non-creamy, that just sounds like bad macaroni and cheese. You have to take into account a couple of things. 1. The pasta will continue cooking in the oven as it bakes because the pasta should not be completely cooked through when it goes in. It'll absorb moisture from the...

I'm only a little sure that this recipe is supposed to be some kind of soup. I'd sweat my aromatic vegetables with my herbs and possibly some of the spices depending on what's going in, add tomato paste and cook a couple minutes more, add wine and reduce to a syrup, add water and oxo cubes, a...