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visits member for 4 years, 1 month
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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.


9h
comment Pork sirloin roast
see : cooking.stackexchange.com/q/12250/67
17h
comment Infrared on regular gas grill
I'm guessing that the 'ceramic tiles' are the equivalent of adding lava rocks, like we used to have in gas grills.
1d
answered Horizontal cuts when dicing an onion
1d
comment choosing a red food color for red velvet cake
Some red coloring has an aftertaste to it -- adding a ton of it might make some people sick. (it makes me violently ill; I have to avoid all cakes w/ red icing)
1d
comment Which acid is the most effective against oxidation of avocados?
@Jolenealaska : when I've seen my neighbor do it, it seemed to help the whole thing (as it makes it harder to get an airtight seal around the rest of the flesh w/ it in, but it was still green even where the plastic film wasn't.) There might be something else going on besides just an air seal.
1d
comment Which acid is the most effective against oxidation of avocados?
I'd be interested in the acid + plastic wrap ... as I would suspect that if the top dries out it'd start oxidizing again. Personally, I don't tend to keep 1/2 avacados (I use 'em immediately), but for sliced apples, I use carbonic acid (in the form of lemon-lime soda) as it's not so strong that I can basically soak 'em.
1d
comment How to protect honey jar from ants?
I haven't heard of the 'cream of tartar' barrier ... when I have ants, I leave out a small bowl of sugar, then once the ants have found it, add borax to it. (note that you don't want to kill off all ants ... just the ones in the house ... the ones outside keep termites away)
1d
comment Does the pasta have to stick to the wall?
@Braiam : the problem is that for many types of pasta, if it's sticking to the wall it's actually overcooked. How sticky the pasta is isn't necessarily related to how cooked it is ... although I suspect that it also needs to be soft enough to absorb the impact rather than bouncing off. But it won't work for 'gluten free' pastas or penne and other non-strand pastas, and isn't necessarily a good test for strand pasta.
1d
awarded  Deputy
2d
comment Cooking over an open flame at home
related : cooking.stackexchange.com/q/10588/67
2d
comment Does the pasta have to stick to the wall?
if by "popular" you mean "shown in tv shows and movies by people who don't know how to cook", then I guess it is ... for everything else, see : cooking.stackexchange.com/a/12004/67
2d
comment How much can I change the height of a cake?
@Jefromi : you can do it without them, but you'll have doming issues (cooking.stackexchange.com/q/13167/67). Quality will also be affected by the pan type -- light colored metal pans will reduce how quickly the sides set more than glass pans or dark metal pans. You can do 8"x3" cake pans with 2x the batter and no cooling strips or heating core ... I might use cooling strips, but I rarely bother with the heating core until I'm getting up to 10" pans (and I wouldn't recommend using a 12" pan without one)
2d
answered How much can I change the height of a cake?
Aug
17
comment How can I make fizz free and alcohol free mojito?
it might not be as necessary with homebrew, as there's less time for the reaction to occur ... but I've never tested, so can't say for sure.
Aug
17
comment How can I make fizz free and alcohol free mojito?
carbonated water will have some of the CO2 form carbonic acid in the water ... so it's not solely bubbles ... but as you mention, it's partially neutralized in club soda. This higher acid may be a problem for people who already have issues (ulcers, heartburn, GERD, etc.)
Aug
17
comment How to keep celery crisp?
@TFD : changing the water out is important ... I likely should have specified chlorinated tap water, so there's an anti-bacterial quality to the water. I've never tried this with ozonated water (which is treated, but doesn't have a long-term anti-microbial properties)
Aug
15
comment What is the temperature range for food not to burn your mouth?
It's not a fixed temperature ... it has to do with the specific heat as well (oil holds more heat than water at a given temperature), and how much contact it makes. (this is why liquids in general are a problem). See wiki.chemprime.chemeddl.org/index.php/…
Aug
15
comment How can I incorporate brown lettuce into something appetizing?
if it's slimy or shows other signs of decay, pitch it. If the stems have started to get a bit dark, you could probably throw it into something where it won't be seen (eg, inside a burrito, where the heat would've wilted it anyway) ... but give it a taste first, make sure the flavor hasn't gone strange on you. The only other thing I can think of is to blend it into a smoothie.
Aug
14
comment How to extend the freshness of salsa?
You might be able to get away with adding more cider vinegar vs. white vinegar. They're typically diluted to the same acidity, but the sweetness of the cider vinegar might let you add more before it's overpowering.
Aug
14
answered How do I stop my pans boiling over?