140 reputation
17
bio website joetaxpayer.com
location Sudbury, MA
age 52
visits member for 4 years, 2 months
seen Jul 20 at 22:50

Father, husband, puppy person, and financial author.

Blogger at the eponymous JoeTaxpayer.com

Blogger at RothMania

Blogger at Stock Options Cafe

Moderator at the usenet group misc.taxes.moderated

Guest author at TurboTax

Guest author at H&R Block

On Twitter at @joetaxpayerblog

On Facebook at Joetaxpayer


Jul
20
comment How much meat should I serve per person?
@CodeMoose - logically speaking, to serve 20 buffet style, you don't take the largest eater's portion and multiply by 20. The nature of "average" is that you'll have enough, as will the 3 anorexic attendees who will barely touch the food.
Jul
20
comment How much meat should I serve per person?
For a luncheon, I agree with the 8oz reply. Even though the lasagna is for non-meat eaters, everyone might view it as a desirable side dish. Curious, if you are in the business of catering, don't you already have a rule of thumb for this?
May
16
accepted Are Shrimp Sizes codified?
May
16
asked Are Shrimp Sizes codified?
Feb
18
comment Can spaghetti noodles replace lo mein noodles?
@Erica - Last nite, when I was cooking, I asked my wife "what would you tell someone who asked if they could use spaghetti s the noddle in lo mein?" She responded "that's an abomination." I went on to explain the context, and she said even so, to talk you out of it. That's all. I wish you well. I hope to hear how it goes.
Feb
17
awarded  Commentator
Feb
17
comment Can spaghetti noodles replace lo mein noodles?
@Erica - Getting the Asian dishes just right takes a lot of effort and practice. Even with the right noodles, the texture, from boiling just right to the stir fry after, and getting the seasoning right, is still going to take some doing. Again, I am sorry, and hope this clarifies a bit.
Feb
17
comment Can spaghetti noodles replace lo mein noodles?
@Erica - I'm very sorry to seem this way, but you are right. I live at Money.SE, where every so often there's a question "how do I .....?" and the answers come in as "Don't do it." I was drawn here as the question popped up as "hot network questions," and as a fan of Asian cooking my immediate response was visceral. Perhaps I'm a food snob, but if I were invited to eat lo mien and was given spaghetti, I'd be put off. But, if you said you're serving spaghetti with jarred sauce, I'd have zero issue. It's about expectations, I suppose. (continued)
Feb
16
comment Can spaghetti noodles replace lo mein noodles?
Both the taste and texture. I don't care so much about the cultural difference. If Asians used the Ronzoni spaghetti pasta from day one, I wouldn't know any better. But if you make this substitution and serve it to anyone who has a palate for decent food, it will be a fail.
Feb
16
comment Can spaghetti noodles replace lo mein noodles?
I'd wait and make real lo mein noodles when I got them. Using spaghetti is so wrong that a full answer would come off as a rant.
Sep
2
comment Is a steak OK to eat if it fell down, but I cooked it afterwards?
On this note, it's good to run the hose over the deck before barbecuing, at least to get rid of the stuff most like to stick to a piece of meat. Pollen, dust, little chipmunk turds....
Aug
4
comment Utensil to thaw meat
The first time I reached into a 350F oven and pulled out food that was sitting on tin foil, my wife shrieked. But as long as the tin foil was dry and not folded over, it doesn't contain enough heat to burn. Heat and temperature are two different things. This is similar to your question, the metal pulling away the heat. In your case it's actually warming the meat sitting on it.
Sep
26
awarded  Notable Question
Apr
18
comment What should one look for in the license terms of a crowdsourced recipe website?
interesting link. I happen to have a food blog, mostly family recipes. When I cook (including some discussion and multiple images) a recipe from a cookbook or magazine, I do my best to give them credit. I trust a magazine publisher is going to appreciate readers who, in effect are promoting the mag by citing good recipes.
Nov
26
awarded  Popular Question
May
5
awarded  Editor
May
5
revised Calories pre-cooked vs cooked
added 2 characters in body
May
16
awarded  Scholar
May
16
awarded  Supporter
May
16
comment Calories pre-cooked vs cooked
Exactly. Just for the sake of doing it once or twice, I was going to cook exactly a pound of 85% ground beef. take all the liquid, and let the fat solidify, same as I would to de-fat chicken stock. If I measured the weight of the fat pulled off, it would avoid the potential of measuring water.