2,777 reputation
521
bio website nicolaromano.net
location Montpellier, France
age 33
visits member for 2 years, 10 months
seen Mar 31 at 8:09

I'm a researcher in neurosciences, cooking is one of my hobbies.

I'm Italian and live in the South of France, so I'm pretty good at Mediterranean cuisine (or so they say).

I love Asian food, especially Thai and Indian.


Aug
21
comment Wine selection when dining on horse meat?
I think the question is absolutely on topic. Anyway, downvoting without explaining what is wrong is just plain useless.
Aug
6
comment What's this “pucker” style hole on my cheese grater for?
Or just pass through with a knife and you'll get all of the grated zest ;)
Aug
6
comment What's this “pucker” style hole on my cheese grater for?
That is what is traditionally used in Italy for Parmigiano.
Aug
6
comment What makes a hot dog a hot dog?
You know that vegetarian hotdogs are a means by which unspeakable bits of veggies can be made appetising, right? :)
Jul
20
comment Cocoa vs chocolate
@Jefromi: also, I find that premixing cocoa powder with sugar helps a lot in the dissolution process.
Jul
20
comment Should I peel kiwifruit?
@TimN: you realize that "2000 times more pesticides" does not mean anything, right? You have to consider absolute doses, type of pesticides, and frequency of ingestion for that to be meaningful.
Jul
19
comment How much experience is needed to work in a restaurant?
@Aaronut: right, don't know why I remembered 5 :P anyway the reasoning is still valid
Jul
18
comment How much experience is needed to work in a restaurant?
5 star Michelin, family-owned countryside restaurant, fancy sushi bar, fast food chain, etc. etc. ... these all require VERY different skills.
Jul
8
comment Are glass jars from the supermarket oven safe?
@Peter Taylor: you will have to add a lot of salt to the water to increase its boiling temperature of a noticeable amount. To increase of 1°C the boiling point of water you have to add ~60g salt.
Jul
7
comment What is the meaning of reconstituted juice?
@Jay: added, although my doubts on the exact boundaries of the law still stand.
Jul
7
comment What is the meaning of reconstituted juice?
@Jefromi: I would also imagine that is the case. Probably the thing would be different if instead of saying reconstituted 100% juice it said 100% reconstituted juice (in the sense: we did not add anything else apart from water). Again, I would bet local legislation comes into play for things like these.
Jul
6
comment What is the meaning of reconstituted juice?
@gpuguy: I edited my answer with an interesting link
Jul
6
comment What is the meaning of reconstituted juice?
@gpuguy: I guess that could actually be legislation dependent: they may have added more water than they removed from the concentrate. Not sure if they are allowed to do that.
Jul
6
comment What is the meaning of reconstituted juice?
24.7% means they originally removed 75.3% of the water to make the concentrate. Because they added it back, at the end you are back with 100% reconstituted juice.
Jul
1
comment What kind of cheese does Pizza Hut or Domino's use?
@Midhat: you are right. The main problem is that should NOT even be called mozzarella. It is rather some generic pasta filata (spun paste) cheese, while mozzarella is a fresh, soft cheese. PS: it is called "Pec o rino" (meaning sheep cheese)
Jun
28
comment What meat should be used for Bolognese?
+1 for the long cooking times, as it does make a huge difference. Also, I tend to use only veal and pork, I find that ground beef tends to "ruin" the taste.
Jun
24
comment Balancing out saffron taste, chlorine/latex taste
ah OK! Thought it was some strange chemical in saffron, but could not find it! :) I've edited it in the question
Jun
24
comment Balancing out saffron taste, chlorine/latex taste
What is chorine?
Jun
23
comment When can artificial vanilla extract be used in place of real vanilla extract?
@Chris Cudmore: sure, my point was that you cannot really have an "artificial extract"... as the word extract implies that you are extracting the molecule from the plant, not synthesizing it from scratch!
Jun
23
comment What is a good pine nut substitute for pesto?
To be honest, if you are in Italy and talk about pesto, people will "default" to basil pesto, by far the most used one. All of your others examples do exist, of course, but people will specify that they are referring to a non-basil pesto in that case.