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location Maryland
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visits member for 4 years
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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.


Jul
27
answered Why is lettuce rarely cooked?
Jul
27
revised Where to store my propane torch?
added mention of the relief valve
Jul
27
comment How do you clean a cast iron skillet?
@event_jr : I can't comment, as my only carbon steel pan is a wok, and I seem to manage to bake the seasoning off of it every time I use it over extreme heat. I suspect that seasoning won't stick as well to carbon steel as compared to cast iron because it's so smooth, so less grip between the metal & seasoning.
Jul
27
comment What is the easiest way to remove chicken leg/drumstick tendons?
If you're going to go out and buy a set, I'd actually recommend medical forceps -- they're stainless steel, so you can clean them without worry, and the loops on the handles give you better grip if your primary hand gets slimy. (although my friends saw mine and assumed it was drug paraphanalia)
Jul
27
comment How do you clean a cast iron skillet?
@event_jr : I've been doing it for years with cast iron pans, and never had problems. What's a "CS pan"? is that a brand, or a specific type of cast iron?
Jul
27
comment How to replace Bouillon cubes without making them on my own
My mom would keep a bag in the freezer of veggies that were past their prime, plus parsely stems, parmesean rinds and other flavorful items, then toss it all in when it came time to make stock. (and chicken necks, but the question was about vegetable stock)
Jul
27
comment Why to remove skin and seeds of tomatoes when we puree them?
for removing the skin ... more detail at cooking.stackexchange.com/q/804/67
Jul
27
comment Why to remove skin and seeds of tomatoes when we puree them?
@Swapnil : in many Italian tomato sauce recipes, you add a pinch or two of sugar to help mask overly sour tomatos. Personally, I find the seeds more bitter than sour.
Jul
27
comment Vegetable stock for a vegan gravy
One of the health food stores near me has a 'seaweed' section. (I went there looking for Agar once). They had nori and various kelp products (flakes, granules). And you don't have to necessarily put the mushrooms in the gravy -- soak shitake mushrooms in hot water, then decant off the liquid (don't use the stuff at the bottom, as it's gritty). You can use the mushrooms later in something else.
Jul
27
answered Keeping Food Hot & Delicious
Jul
27
answered Where to store my propane torch?
Jul
26
comment Where to store my propane torch?
In a metal toolbox might not be the best idea -- you typically store propane canisters in cages, rather than boxes -- the idea being that it'll be more difficult to reach the proper fuel/air ratio for combustion ... and metal can spark if struck, so an earthquake knocking that box from the top shelf could result in a large boom. (unlikely, but possible).
Jul
23
comment What types of food is suitable to be prepare at home and to be eaten during tea breaks?
I'd personally either (1) ask the staff what sort of things other parents provide (to get ideas to work from) or (2) go with whatever snacks you had growing up, adjusted by (3) things you know your child likes to eat.
Jul
23
comment What is the easiest way to remove chicken leg/drumstick tendons?
What type of pliers? Some are smooth-faced (bad for this), while others have ridges or bumps to improve grip.
Jul
23
comment Bell Pepper Mousse - won't charge or discharge
related : cooking.stackexchange.com/q/34657/67
Jul
23
comment Do fresh ramen noodles come in a curly form, or only instant?
For those that might not believe -- there was an article/video released today on Sun Noodle, a company that makes fresh ramen, and at 2:05 they show it going through a machine to add the curl : eater.com/archives/2014/07/22/…
Jul
22
comment What are some good resources for learning Knife Skills?
The advantage to having someone watching you is that they can identify mistakes that you might be making, and offer corrections.
Jul
22
comment Is it normal that I keep burning my seasoning off my cast iron?
it's a mix of the oil + heat ... you're baking the oil into a plastic coating on the pan ... but you want build up a thick enough layer.
Jul
22
answered Quick and Easy Beef Stew and Dumplings
Jul
22
comment Very unusual kitchen tools
okay, I tried to fix the numbering, but the preview when editing and what it's displaying when not editing do not match up.