37,613 reputation
654134
bio website
location Maryland
age
visits member for 5 years
seen 1 hour 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.


1h
comment Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
I suspect that the percentage varies by not only size, but the age of the banana. (younger bananas have a thicker peel, and it gets thinner w/ age)
2h
comment How can I cut fudge smooth and uniform?
possibly related : cooking.stackexchange.com/q/14542/67 ; cooking.stackexchange.com/q/22430/67
10h
comment Sliced Fresh Peaches - meassuring problem
If there hasn't been too much sugar added to 'em -- make peach butter, and then can the extras. If you have people to help you eat it, make cobbler. If you want some extra variety, search for a recipe called 'Peach Enchiladas' (and then use Mt. Dew when making it).
10h
comment Sliced Fresh Peaches - meassuring problem
@Stephie : actually, there are some exceptions to that rule ... stuff that would be considered trash is allowed, or really obscure foods.
1d
comment Help in identifying Scandinavian dessert recipe
This might not be Scandinavian in origin, but it matches your general description : thekitchn.com/how-to-make-halfway-cookie-bars-117438
1d
comment What is the name for this technique to prepare eggs?
If it's a properly done 'over medium' egg, the yolk is thickened ... between solid and runny, not exactly 'half-solid'. But yes, that's what was described.
2d
comment How to remove residue from starchy sausage from iron grill pan and iron skillet?
related : cooking.stackexchange.com/q/261/67
2d
comment Blending pineapples and coconuts whole, safety and experience?
It's fiber, which isn't all that uncommon to add to food and drinks. (metamucil, sawdust (technically, 'powdered cellulose'), etc). As it's ground up into a liquid, it probably goes down easier than the shell from fried peanuts.
2d
comment Boiling peeled peanuts
'shelled' often means 'the shell has been removed'. not 'it has a shell'.
2d
comment Boiling peeled peanuts
@Jay : yes, there is, but he calls for unshelled peanuts.
2d
comment What can I substitute for tomato juice?
related : cooking.stackexchange.com/q/3716/67
2d
comment Microwave Potato Safe?
I'm going to go with no, it's not safe, in the question that's likely a duplicate : cooking.stackexchange.com/a/5358/67
2d
comment Why does my coffee late taste different when pouring the milk before I add the coffee?
related : cooking.stackexchange.com/q/39940/67
2d
comment Making tea - milk first or tea first
of interest: theguardian.com/science/brain-flapping/2014/oct/03/… (also links to a few older studies)
Jul
28
comment Does temperature of water affect carbonation process
@Athanasius : oops ... that's what I get for skimming. (chem wasn't one of my strongest classes)
Jul
28
comment Does temperature of water affect carbonation process
I'm not sure about CO2 -- it's true for oxygen (it's the same thing that causes hot water discharges into rivers to cause fish kills), but CO behaves the other way. See antoine.frostburg.edu/chem/senese/101/solutions/faq/…
Jul
28
comment Is there an easy way to trim the ends off green beans quickly?
@stephennmcdonald : see my description of 'jogging' in my answer. It could likely be used to get better alignment of the handful you're trimming w/ scissors, as well. You'll either need to use both hands, or take a slightly smaller handful, as you have to loosen your grip, though.
Jul
28
answered Is there an easy way to trim the ends off green beans quickly?
Jul
28
comment How to clear your palate between different flavored dishes when cooking?
For sweet things, a typical cleanser is bread cubes or crackers (when doing taste testings, etc.)
Jul
28
comment Is great gluten-free extruded pasta possible?
I suspect that there are reasons that so many of the gluten free pastas are extruded is become there's some benefit to it over strands (eg, it holds up better in sauce). Also see cakeandcommerce.com/cake_and_commerce/2011/05/…