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visits member for 4 years, 5 months
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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


17h
reviewed Leave Open When is a food considered a delicacy?
18h
comment Smoke alarms go off now that we have a gas stove didn't when we had electric
I agree on the testing for leaks ... there's a chance that older smoke detectors will get more sensitive as they age, and the problems are related to the compounds created from burning that Didgeridrew, but for peace of mind (and not killing yourself), a test would be a good idea. And removing batteries won't work in some modern interconnected ones, as more fire codes are requiring hardwired smoke detectors.
18h
comment Smoke alarms go off now that we have a gas stove didn't when we had electric
related : cooking.stackexchange.com/q/10115/67 ; diy.stackexchange.com/q/29317/86 ; diy.stackexchange.com/q/9139/86 . (note that two are from the home improvement stack exchange sites, and won't show up in the 'Linked' list)
18h
comment How do canned soup companies keep their noodles from absorbing all the liquid in the can?
The acid makes sense -- for some items (eg, potatos & onions), they won't soften when they're cooked in too acidic of a liquid.
18h
comment How to use a bottom concave ebelskiver (Æbleskiver) pan on a glass cook-top stove?
Mary, that sucks ... see my comment on the question, as I can confirm that style of pan works on an induction burner. (maybe it won't cook exactly like what you're used to, but I was able to get good Æbelskiver out of them)
1d
comment When is a food considered a delicacy?
Not specifically a 'delicacy', but there are concepts like DOP and similar concepts in which items can only be called something if they're from a given region ... but that's things that we might consider ingredients and not final dishes (unless eaten on their own).
1d
comment British “pot” of whipping cream?
if it's 'whipping cream' it's unwhipped. The 'pot' is likely the size container it usually comes in ... but I have no idea what size that might be.
2d
answered Fix fudge that is too rich
2d
comment Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?
jbarker : extremes but not shocks. Taking a dish and pouring boiling water in it will cause it to shatter. (so note : when making jello, there's a reason they tell you to heat up half the water, then add cold water ... I learned that lesson when I was in my teens)
2d
comment How to “fill” a cake made from a cupcake recipe
if you can't get in far enough with the angel food cake cutter, my mom would just poke her cakes repeatedly with a skewer when she was trying to get syrups or alcohol to soak in.
2d
comment What is the most cooked meal in london in this season?
um ... London isn't a country.
2d
comment How to “fill” a cake made from a cupcake recipe
You might be able to use it as a glaze on top of the cake, but then you might have difficulty getting any frosting to adhere well. (you could probably still pipe it out of a bag, though). If the glaze doesn't want to stay in place, you can either start off by piping a ring of frosting on the outer edge, or trying to find a 'mary ann pan'
Dec
22
comment How to know potato is done boiling without poking it to check softness?
@amphibent : I didn't know what you qualified as 'poking' (some people slice almost all the way through the potato). Or what size knife you were using. (a heavy chef knife will do much more damage than a paring or boning knife). As I don't have the same issues that you're having, there's either a difference in our testing, or our cooking process.
Dec
22
comment How to “fill” a cake made from a cupcake recipe
If it's thick, I'd slice it and fill it ... but don't overfill, or you can create a slip-plane where the cake won't hold together any more. For the syrups, poking with holes and letting it soak in is fairly common in cake recipes.
Dec
22
comment How to know potato is done boiling without poking it to check softness?
This is an unreliable test. If you started in hot water and have large potatoes, the outside will be cooked way before the middle of the potato is done.
Dec
22
comment How to know potato is done boiling without poking it to check softness?
It sounds more like you're testing it wrong. Grab a potato with a slotted spoon or a pair of tongs. Take a thin, sharp knife, and stab it about 3/4 of the way through, aligned with the longest axis of the potato. Lift the knife and shake gently. If the potato falls off from its own weight, it's done. If you have to use the spoon or tongs to force the potato off the knife, it needs to cook longer.
Dec
22
comment Fell asleep with slow cooker on warm for 9 - 10 hours? Still good?
Odd are, unless your slow cooker is defective, 'warm' will keep it above 140°F. Also, applesauce is high in sugar, which will help to keep down microbial activity.
Dec
22
comment Fully cooked ham left out for 10 hours, is it still safe to eat?
@Aaronut : yes, that's a much better duplicate than the one it's marked as ... although we don't know what temperature the person's house was.
Dec
19
comment How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
I 100% agree on chilling the filling ... the dough might be an issue, as if it's too cold, you can't shape it well. You don't want it warm, but it needs to be flexible enough to fill.
Dec
19
comment How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
If you're going the par-cooking route, also see this question : cooking.stackexchange.com/q/9301/67