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visits member for 4 years
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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.


1d
comment What types of food is suitable to be prepare at home and to be eaten during tea breaks?
I'd personally either (1) ask the staff what sort of things other parents provide (to get ideas to work from) or (2) go with whatever snacks you had growing up, adjusted by (3) things you know your child likes to eat.
1d
comment What is the easiest way to remove chicken leg/drumstick tendons?
What type of pliers? Some are smooth-faced (bad for this), while others have ridges or bumps to improve grip.
1d
comment Bell Pepper Mousse - won't charge or discharge
related : cooking.stackexchange.com/q/34657/67
1d
comment Do fresh ramen noodles come in a curly form, or only instant?
For those that might not believe -- there was an article/video released today on Sun Noodle, a company that makes fresh ramen, and at 2:05 they show it going through a machine to add the curl : eater.com/archives/2014/07/22/…
1d
comment What are some good resources for learning Knife Skills?
The advantage to having someone watching you is that they can identify mistakes that you might be making, and offer corrections.
1d
comment Is it normal that I keep burning my seasoning off my cast iron?
it's a mix of the oil + heat ... you're baking the oil into a plastic coating on the pan ... but you want build up a thick enough layer.
1d
answered Quick and Easy Beef Stew and Dumplings
1d
comment Very unusual kitchen tools
okay, I tried to fix the numbering, but the preview when editing and what it's displaying when not editing do not match up.
1d
revised Very unusual kitchen tools
trying to get better seperation between images so the numbering is less ambiguous.
2d
comment What are the most common kitchen tools and utensils universally?
For the cooking terms translation, I didn't attempt to cover everything, only those that were problematic. I posted a "question" with the ones that I knew about, and flagged it as "community wiki" so anyone could modify it (and I'd get no reputation). I'd personally recommend limiting the scope, and at the very least, seperating knives out as a seperate list. You'll also run into issues with slight variations (eg; there are a LOT of styles of tongs ... do you need to identify tongs for suger cube vs. ice cube vs. hot dog vs. canning?
2d
comment Frying fish without it falling to shambles
related : cooking.stackexchange.com/q/18129/67 ; cooking.stackexchange.com/q/18400/67 ; cooking.stackexchange.com/q/87/67
2d
comment Frying fish without it falling to shambles
you really need to break this into two question ... and you likely want to phrase the knife skills one differently, as it's not really answerable in its present form. (perhaps ask about how to improve your skills, but then people might think it's opinion-based, and vote to close)
Jul
21
comment What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?
@Jolenealaska : in many cases, I prefer wooden handles; I've snapped way too many plastic handled spatulas when trying to scrape something particularly sticky.
Jul
21
answered What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?
Jul
21
comment Constructing your own oil/water sprayer
@Boris_yo : that's a sign it's not pressurized well enough. If it sprays for a bit, then switches to stream, make sure you've left enough head space for the air; if it continues to give problems, fill it to only 1/2 way to the 'max fill' line. (and this is why I like the clear containers; just keep 'em in a cabinet to keep em 'out of sunlight)
Jul
20
awarded  Nice Answer
Jul
19
answered Substitute for coconut in macaroons
Jul
19
answered wusthof ikon or shun classic?
Jul
19
comment Should I use a base to offset the sour in overripe sourdough starter?
you could add fruit to the bread, so the sugar balances out the sour ... might give better results than a base, but I don't know for sure.
Jul
19
comment Why not use a polypropylene dish with carbonated drinks?
@rumtscho : I'd assume they'd be rated for the typical operating speeds; also, most bar blenders have much heavier duty blades than immersion blenders.