I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters.
Here are some pictures.
Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them.
What is this variety of kidney beans called in English? We call them "Chitra Rajmah" in Hindi. http://www.helloorganic.com/Rajma_chitra.html
We just grabbed our customary mint on our way out of the Asian Bistro by our house but when we opened it, it wasn't a mint and the wrapper was almost all in Chinese (I think). It was an Asian bistro, but most of the food was Chinese, so I'm guessing that it's Chinese. So the candy was green and definitely fruit flavored, but didn't taste like anything discernable. The fruit on the picture kind of looks like a pear, but not really any of our western pears. (Sorry for the fuzzy image, my phone would not focus and the wrapper was so small, so small)
I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping pong balls. What is the purpose of covering the immersion circulator bath with ping pong balls?
Possible Duplicate: How do you make a cake lift equally and minimize doming? Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an even-surfaced cake? Not convex shaped as you can see in the photo? Should I cover the tin with an aluminium foil?
I know how to uncork champagne. However, I just got a bottle of prosecco with a tiny cork, and I'm not sure how to pop it. I can't grab it like with a normal cork, and I'm worried about putting a cork screw in there if everything is under pressure. Here's a picture of what the cork looks like:
This was near the seafood section in a big vat of ice at my local chinese grocery. What the heck is this?
What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by visual cues but sometimes some soup or stew looks ambigously in between and i can't tell the difference. For example, wikipedia shows a picture of this as soup: Yet it looks more like a stew to me. And then it shows this as a stew: Yet that looks like a soup to me. So my main question is: What are the technical differences that determine whether it is a soup or a stew.
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute beginner, what do I really need to make bread at home? Do I need a bread-maker machine, or is my kitchen already enough for this task? Are there any tip that you want to give me on my first bread adventure? RESULT: First of all, gather all types of stuff from (mamas) kitchen :D Mix everything youghly
on that? If someone can tell me how I know which oven is a good one, you helped me a lot! Thanks a lot! ... have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... research. And this is one criteria that must be met for me: I want top and bottem heat. However, this is not the case in most ovens I can find, and sometimes it is not specified. Maybe I should conclude