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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
awarded  Yearling
2d
answered Once a month cooking
2d
comment How to prepare meat for the whole week?
well, I had started answering the question, as I think these sorts of things are useful for getting people into cooking. Yes, it might be broad, but in many ways it's more specific than cooking.stackexchange.com/q/149/67 .
Jul
7
comment Have leftover bread crumbs, parmesan cheese, onion, garlic and uncooked pasta. What can I make out of it?
Cook the pasta, saute the onions and garlic, toss it all with either olive oil or butter + parmesean, toss in a baking dish, top w/ breadcrumbs & bake. Of course, if they're prepared breadcrumbs, they'll last for months, so you can just eat it instead of putting in a baking dish. (or put whatever you don't eat in the baking dish, add the breadcrumb, then bake it the next night)
Jul
6
comment A Substitute for beef shanks?
you didn't mention where you live, but I find that if I go to 'ethnic' groceries (latin, asian, african, middle eastern), rather than the larger supermarkets, I can find more varied products.
Jul
6
comment What is the purpose of heating agar powder
+1 for the comment about straining before putting stuff in a whipper. it's a really, really bad thing : cooking.stackexchange.com/q/34657/67
Jul
5
comment Why didn't my pan-fried potato wedges turn out crispy?
related : cooking.stackexchange.com/q/6667/67 (although that one won't help you so long as you have a lid on it)
Jul
4
comment How much is a cup of graham cracker crumbs in crackers and weight?
@CareyGregory : I could see this answer being useful if someone had a recipe and wanted to know if they had enough before they started crushing -- or if they were scaling up, and needed to know how many boxes they needed to buy. I would suspect, however, that there'd be some variations based on how finely you crushed them.
Jul
4
comment Without knife skills, how can I quickly and accurately dice vegetables?
agreed w/ GdD -- the ones for home use come with hand guards for a reason.
Jul
3
answered How do I adapt to grilling without a lid?
Jul
3
answered Advice on use and care of Le Creuset cast iron skillet
Jul
2
comment How much food for a tasting event? How big of samples?
I'd think it'd matter how many other groups are participating -- if people are sampling from 30+ different places, you'd want smaller portions than if from only 12, so there's less food wastage. I'd recommending contacting the event coordinator and asking them for advice.
Jul
2
awarded  Curious
Jun
30
reviewed Leave Open What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
Jun
30
reviewed Close How do I brew longjing tea?
Jun
30
reviewed Leave Open White Stains on stainless steel
Jun
30
reviewed Leave Open What's a good substitute of onion for someone with an onion allergy?
Jun
30
reviewed Leave Open when does a boiled egg become a poached egg?
Jun
30
comment Can half cooked pork chops be cooled then fully cooked later?
When you say 'slightly warm', would you estimate it as being above 120F? If so, it's quite possible that you have a well-insulated oven, and had sufficient thermal mass that the majority of the 4 hrs of unattended cooking was not in the 'danger zone'.
Jun
30
comment How do I clean my cast iron grill pan?
Some european countries often call enameled cast iron simply 'cast iron', and they just don't typically use the type of cast iron that requires seasoning. I'd look over the instructions that came with the pan (if it was bought new) to see if it mentions how to prepare the pan for first use.