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visits member for 4 years, 9 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.


6h
answered Cast Iron - Enamelled - Season or not?
21h
comment Can I substitute red onion for green onion
@logophobe : just because it's answered in the other ones doesn't mean that this question isn't unique.
22h
comment Can I substitute red onion for green onion
related : cooking.stackexchange.com/q/9271/67 ; cooking.stackexchange.com/q/53563/67 ; cooking.stackexchange.com/q/33847/67
1d
comment Countering the oven spring, on purpose
You do have a tighter crumb -- as it can't rise, the air bubbles can't expand as much. I'm not sure about the flipping through -- I've never done it. As for frying -- native american fry bread is quite different from foccaccia. They're both good, but they're nothing alike.
1d
answered What's the best way to execute a pulled pork dish?
1d
comment How does the baking time change if I scale up a cake recipe?
You actually want to bake larger cakes in a cooler oven -- otherwise, the outside browns too much before the middle has set. You'll also get increased doming. And doubling all dimensions is bad overall ... try to hold the depth constant if you can (although I bake in 3" high cake pans to start with, and split them)
2d
comment Is cheesecake a cake or a pie?
So you're saying that 'no-bake' cheesecakes are pies?
2d
comment Are my pickled peppers safe to eat?
My concern wouldn't be botulism, but texture. If you leave things in a pickle brine for too long, they just get mushy. They might be okay as a flavoring in something else where you don't want any texture, but as the original ingredient they're kinda nasty. It's quite possible that the brine is more useful as an ingredient than the peppers at this point.
Apr
21
comment Roast Cooked all night
Also see cooking.stackexchange.com/q/55464/67 for dealing with an over-cooked roast. (although this might be so far gone that you'd be better off trying to make soup from it).
Apr
20
comment Baked tortilla chips: how to make them quicker and more consistent?
The broiler is faster ... you crank the heat way up, and place the food right near the heat source. The disadvantage is that it only cooks from one side, so you might need to pull it a little early, turn everything over, then put it back in again.
Apr
20
revised Problems cooking Wagyu brisket
changed bullets to asterisks so it'll turn into an HTML list.
Apr
20
comment Baked tortilla chips: how to make them quicker and more consistent?
When I'm trying to brown stuff in the oven, I'll often switch to broil w/ the oven cracked so I can actively watch the color change and pull it at the right time. It's often a thin line between golden brown and blackened husk, so working with the oven open is pretty important. (and not getting distracted and turning your back for 30+ seconds)
Apr
20
reviewed Reject What kind of cookware is suitable for a glass ceramic stovetop?
Apr
20
reviewed Reject Is all sausage considered a “Processed Meat”?
Apr
17
answered How can I get more lime flavor into my key lime cake recipe?
Apr
17
answered What can I do with batter that has lumpy sugar in it?
Apr
17
answered How to unsalt roasted salted peanuts?
Apr
16
comment How to make fluffy(not crunchy) quinoa?
related : cooking.stackexchange.com/q/2164/67 ; cooking.stackexchange.com/q/20800/67
Apr
16
comment How can I get more lime flavor into my key lime cake recipe?
Is there any icing on it? If you're not using lime juice in it, you should be. But you might also want to consider a glaze, so the fat doesn't dull the flavors too much. And a lime curd in between layers when stacking the cake. (and although the site's generally against asking for recipes ... giving us the recipe so we know how to modify it would be a good thing)
Apr
16
comment How should I choose my next step as a cook?
I have no idea what this means: "How do I look at a recipe (and my current knowledge) and decide if it's a good next step?" How do you decide if the recipe is a good step? Or if your knowledge is a good step? What are you trying to evaluate?