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visits member for 4 years, 6 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.


2d
comment Clarification needed on pots and pans in the dishwasher
I think my advice still stands from an earlier, highly similar question : cooking.stackexchange.com/a/18272/67
2d
comment Reverse engineer the Perfect Japanese Omelet
I used a wooden spatula to turn it over, rather than shaking. And yes, getting the ends to seal properly seems to be an issue.
2d
comment Spices and Baking
I'll repeate what I said years ago on the now-closed question that James referenced -- if you're just starting out, stick with spice blends so you don't end up getting spices that just sit in the back of your cabinet for years. (exact selection based on what you cook, but stuff like adobo, italian seasoning, curry powder, za'atar blend, montreal steak seasoning, mrs. dash, etc. Even seasoned salt has its place as you're starting out)
2d
comment Reverse engineer the Perfect Japanese Omelet
Another test this morning showed that 2 large eggs in a 9" pan didn't give enough volume to pull it off. I had a little bit of sticking from cooking at a lower heat, but the most dramatic difference seemed to be the volume, as it didn't allow sufficient runny interior relative to the cooked surface area to be able to roll it into the shape in the video.
Jan
28
answered Reverse engineer the Perfect Japanese Omelet
Jan
28
answered Secrets to making crystal clear gelatin?
Jan
28
answered Using homemade pasta instead of dried in a bake
Jan
28
comment Using homemade pasta instead of dried in a bake
Cooking fresh pasta for 2 min may already be well past the '2 min less than instructed'
Jan
27
comment Vacuum-packed (or not?) bacon, safe to use?
You're assuming that it wasn't sealed. If it was sealed properly, and has now filled up with air, that's a sign that something is horribly, horribly wrong.
Jan
27
comment Food Poisoning Prevention
This would be topical : newyorker.com/magazine/2015/02/02/bug-system
Jan
27
comment Is there a quick, easy, mess-free way to peel an orange?
@Grantly : it might be affected by variety ... there are some that have much thicker peels (and thus more pith) than others.
Jan
27
comment Best tool for quickly cutting vegetables into a salad?
Could you comment on how well it does with various vegetables? (especially tomatoes and really firm things)
Jan
27
comment What were the primary reasons for different livestock consumption habits of countries and cultures?
Beef wasn't the go-to meat in the US, historically. My understanding is that it was the railroads that made beef viable to a larger portion of the population. (as it could be raised far from the cities, then transported for slaughter). Before that time, you had to rely on cattle drives in the midwest, but east coast would've had more sheep, goat, chickens, rabbits, etc. Especially closer to the cities and in more mountainous regions. Pork was also raised near cities, as pigs would eat the garbage produced there.
Jan
27
comment Why does microwave popcorn burn?
Based on my time managing to set potatoes on fire in a microwave (no fat), I suspect that either starches or sugars may be an issue, not just the fat.
Jan
26
comment Reverse engineer the Perfect Japanese Omelet
Milk tends to make it more tender, which is going to result in the problems you mention. I'd try just eggs first, then once you get that working, try a splash of water to see how that behaves.
Jan
25
answered Keeping rice paper spring rolls moist
Jan
25
comment Vegan breakfast recipe
It's possible that Mark Bittman would have useful recipes, due to his 'VB6' diet (Vegan Before 6pm, in which he has a vegan breakfast & lunch) See amazon.com/VB6-Cookbook-Recipes-Delicious-Flexitarian/dp/…. Personally, I'll often make home fries (potatos + onions + bell pepper ... basically a hash without the eggs or meat)
Jan
25
comment Reverse engineer the Perfect Japanese Omelet
It looks to be to be closer to soft-scrambled eggs, that you roll up towards the end to form a bit of a skin. (and then rotate like an aebelskiver to get the skin on all sizes) They both look to be using much more egg than you'd expect in that size pan than you'd use for an omelet.
Jan
25
comment Why or why not beat an egg before adding?
If it calls for beating 'until lightened in color', they're looking for denaturing the eggs. (I'm not sure where 'until frothy' stands on the denatured spectrum.
Jan
25
revised Translating cooking terms between US / UK / AU / CA / NZ
entree ; added 'cultural-difference' tag.