Posts by gerdosh

In spite of several previous opinion, I believe you can reroast coffee beans. However, if the flavor is insipid, I suspect the beans are not good quality. I would blend them with a dark roast and see if better flavor develops.George...

In my garden in Northern CA I have tiny radishes, even tinier parsley, cilantro and arugula. Lots of sorrel (perennial), and still some leftover lettuce. Inside in several small pots small tomatoes and zucchini. They have to wait at...

Very strange. Is it not an optical illusion as a surface feature? After all, Moire pattern is an optical phenomenon.

Really? I should have dark chocolate daily, in that case...

I roast nuts: almonds, cashews, peanuts, hazelnuts and seeds: pumpkin seeds, sunflower seeds and freshly roasted (within a week of roasting), they are all heavenly and healthy (if you don't overindulge). I don't add salt but occasionally...

56 deg C seems awfully warm. Please reconfirm this number, Cakeface.

For color only, I use safflower--very inexpensive and gives beautiful golden color to dishes. In fact, I rarely use saffron--I think its effect on dishes is greatly exaggerated.

This is a great help, particularly cakeface's description; I had similar problems with French breads and next time I am going to follow your method to the dot. My French breads are very good but not French breads: not really heavy but...

I got them from a dry goods store in Greece and the owner told me they are Greek butterbeans. And these are the same beans Greeks prepare their butterbean dish you find in many places in Greece. In the photo the beans are already cooked.

However, tasting and being able to identify flavors is mainly genetic, I believe. I have been in the food business for some 20 years and I have hard time identifying flavors blind-folded or identify aromas. My wife is non-cook and she...