37,443 reputation
553134
bio website
location Maryland
age
visits member for 4 years, 11 months
seen 8 hours ago

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 How long does grease take to go bad/rancid when sitting out?
And he might also be in a colder climate (which would tend to have smaller windows, which means less light in the kitchen as well). It's also possible that there's something different about 'fish grease'. (I assume this is grease from frying fish, as other than the lion fish, fish doesn't get to be as fatty as other animals)
1d
answered Best preservation of parma ham?
1d
comment How do I save my curry with too much of a raw onion smell?
At the very least, I'd try cooking it for a while. I'm guessing that the grinding of the onions released too many sulfur compounds. (the best solution to this is to cook the onions before disrupting the cell walls too much). Acids might also help, but it's usually used as a soak before cooking. See cooking.stackexchange.com/q/20263/67 ;
2d
comment How to shop for a food processor capable of pulverizing plant material to a fine powder?
Food processors will work better than a blender for this, but you'd really have to sift off the powder, then re-process the larger bits 'til it was all down to the size you wanted. You'll also want to pulse the processor -- if you leave it whirring, everything gets pushed around the work bowl in a vortex, not making much contact with the blades ... but as Jefromi suggested -- there are better devices for this.
2d
comment Initial start up of food freezer
And check different areas of the freezer -- I had one go bad on me (the outlet had gone bad, was putting out signficantly less than 120V) with the result that part of the freezer was staying frozen, but not the whole thing.
2d
comment Proper use of induction vessels
I've personally never heard of cookware that worked w/ induction that didn't work with gas or resistive electric. Usually the problem is the other way around.
Jul
3
comment What is size 2 pasta?
@JTL : Amazon lists the #2 Misko, which looks like bucatini. They have other numbers, too ... one of them mentions "#5 is thinner/smaller than the #2 and #3 macaroni noodles"
Jul
2
comment Why do milk products stay fresh longer when stored in glass?
We try to avoid too much in the scope of #5 on here (although I admit, I've brought up environmental issues myself) ... but it's possible that the local dairies could be using different pasteurization techniques (eg, longer time but lower temp)
Jul
2
revised Why do milk products stay fresh longer when stored in glass?
02 -> O<sub>2</sub>
Jul
2
comment Fancy meals, not simple
Before you go the 'modernist' route, you might want to see if you can dig up the Gourmet cookbook (or magazines) or The Art of French Cooking. I've also heard good things about Jacques Pépin's Complete Techniques, but haven't read it myself.
Jul
2
comment avoiding euro-centricism in the culinary preparations
Most restaurants focus on a specific cuisine ... if it's a european cuisine, then it'd be entirely appropriate for it to be euro-centric ... but even if it's a non-european cuisine, if they have a lot of european customers, they might cater for their customers and vary things to their taste. In those cases, just talk to your server. (I used to go to an Indian restaurant in Kentucky, and explain to them that I wasn't a local, and could actually deal with heat. One of the best curries I ever had was when my boss told them to try to kill me).
Jul
2
comment Effect of potato water on bread (early experiment results)
not an answer, but see a recent article in Lucky Peach about Martin's (a Pennsylvania maker of potato bread) : luckypeach.com/bun-nation-under-god
Jul
2
comment My dishes seem the same
And I agree w/ David B : food blogs are a good place for inspiration. If you have a local library, you can also check what they have in the way of cookbooks for ideas.
Jul
2
comment My dishes seem the same
Try going vegan or vegetarian for a couple of weeks -- if nothing else, you'll get out of the 'meat' category. Even though I grew up in a pasta-heavy household, we had a lot of variety of sauces (butter & parmesean, oil & garlic, tomato, ragu, bechamel, carbonara, pesto, etc).
Jul
2
comment What regular maintenance is best for a Japanese knife?
And dry it off immediately after washing. If you're going to be putting it up for a while (eg, going out of town for a few weeks, especially if it's a humid time of the year), a layer of oil might be good, too.
Jun
30
awarded  Necromancer
Jun
29
comment How do I write a recipe so others (or Google) can translate it well?
possibly related : cooking.stackexchange.com/q/49043/67
Jun
29
comment Do professional chefs use the internet for recipes?
on the 'hit or miss' front, see cooking.stackexchange.com/q/4614/67 .
Jun
29
answered How do I write a recipe so others (or Google) can translate it well?
Jun
29
comment Sprouts and “better-to-cut-out-parts” in vegetables
@rumtscho : I personally like 'capsicum' to talk about peppers, as there's no ambiguity. Unfortunately, most Americans who aren't foodies or familiar with botany might not know what you're taking about. You could always use 'capsicums (peppers)' to clarify, but then it just starts getting fairly long. See cooking.stackexchange.com/q/784/67 ... there's a section of ~5 bullets talking about pepper vs. peppers under the first heading (vegetables).