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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.


22m
answered can frozen peaches be make into jam or other things?
11h
comment How should I prepare an excellent sauce from sous vide juices?
related : cooking.stackexchange.com/q/36054/67
1d
comment How long should I cook a steak to make it medium rare?
Somewhere there's a question on here asking the same question about roasts -- the problem is that the shape (thickness), temperature of the pan and other factors contribute to how long you need to cook it. If you're consistently undercooking it, you can always finish it in a low oven (eg, 200°F). Typically, you need to turn down the heat to cook things more. (so the outside doesn't burn before you get the middle to where you want it).
1d
comment How to properly clean a whiskey flask?
Actually, the advice you give further down on the page under 'If you have not used your flask for a while' might be more applicable in this case, rather than the cleaning it for first use.
1d
comment Can you reconstitute garlic powder?
@goblinbox : fridge or freezer might make things worse unless it was devoid of air -- any air in the container would have moisture that would condense when it was chilled, adding moisture to the spices each time you used it.
2d
reviewed Approve Bubbles in canned tomato sauce
Aug
26
comment Putting a solid chocolate bar inside cake dough: what's the outcome?
As an example of why it won't be #3: chocolate chip (or chunk) cookies. Once the chocolate cools back down to room temperature, it solidifies.
Aug
24
comment Water Exploded in Microwave
It's a good idea when heating water (if you're trying to get it to boiling) to either float a toothpick in the container, or place a wooden skewer in there.
Aug
24
comment Water Exploded in Microwave
The exploding water is caused because the surface of the water was too smooth -- you need some disruption for the bubbles to form and the boiling to start -- if you don't, when you open the door and reach in, the whole thing can seem to instantly boil (and scald you). It sounds like this same thing might've happened (luckily, before you opened the door).
Aug
23
comment BBQ-style baked beans without mustard?
If he has a mustard allergy, I'd beware of many substitutions without knowing what similar items he might be affected by. Leave it out, then taste it and see if it needs anything. If it's too over-sweet, you can try some horseradish or hot sauce to give it the 'bite' that might be missing. Also a bit of acid for brightness (which is typically in prepared mustard).
Aug
23
comment Why are foods often packaged in weird measurements?
I don't know that they can truly select any serving size -- if they did, we'd see more tricks like Diet Coke's 'just one Calorie' (2 servings per can) so that more items could claim '0 grams fat' (because it's less than 0.5/grams per serving).
Aug
23
comment Why are foods often packaged in weird measurements?
In the case of the peanut butter, there's decent odds that it's a factor of a consistent volume -- one chart lists peanut butter density as 272.63 gram per metric cup (250mL), so 127g is 116.45mL, which is pretty close to half a US cup. (236.588mL per US cup).
Aug
23
comment How do you remove strong garlic odor from enclosed space (garage)?
I know that there's rubbing stainless steel on your hands to remove garlic smell there ... but I've never heard of it just needing to be nearby ... this might be one for testing (rub a few sealed containers w/ garlic, then place a fender washer in there, and leave it for a few days?)
Aug
23
comment Jalapeno condiment for pho
I assume you're talking about the Mezzetta 'tamed' jalapeños. If so, yes, that'll do it. (and if you mix the two plants the other way, you can get slightly spicy bell peppers).
Aug
21
comment Can one still cook using 14 chromosome wheat?
do you have a source for this old-school wheat? If it's not available, then I'd say no, you can't cook with it. Also consider that millennia of selective breeding has changed some foods dramatically -- old school corn is dramatically different from today's corn : firstwefeast.com/eat/…
Aug
21
comment Sprinkled versus Rubbing Steak “Rub”
What you mention of seasoning just before cooking -- yes it's done dry, but it's not what I think of as a 'rub'. There are plenty for ribs and such where you put it on the day before, and the salt pulls some moisture out of the meat (which then sucks salt and flavors back in). It's how I typically do ribs and other slow cooked meats, if I have the time.
Aug
21
comment When curing sausage, which is more important temperature or humidity?
I believe that the 'crystals' type of cat litter is silica gel ... you could put a tray of that in the bottom of the fridge. There's also a product called 'Damp Rid' that you can get at hardware stores that does a similar thing (and might also be silica gel)
Aug
21
comment When curing sausage, which is more important temperature or humidity?
@Stephie : I'm guessing he means freezer, but has replaced the thermostat so it's keeping fridge-like temps. (as you don't need to specify that a fridge is 'frost free').
Aug
21
awarded  Nice Answer
Aug
20
revised Substitute directory?
dramatically more details