38,796 reputation
656137
bio website
location Maryland
age
visits member for 5 years, 1 month
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.


Aug
20
comment How to cook for a big group
@Noralie : I'm guessing there are estimates out there, but there are still issues about the people themselves, and the timing -- people might eat more at dinner vs. lunch (although in some cultures, it's the other way around); your average adult women tend to eat less than males, especially if after some strenuous activity. Teenagers go through spurts where they'll eat you out of house & home.
Aug
18
comment What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
Beans are seeds, not the other way around. (eg, a sunflower seed is not a bean). There's also the (british?) term 'pulse' which collects up beans & lentils. I suspect that 'kernel' is more about the fact that something has more than one part than a specific botanical seed-ness.
Aug
18
revised What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
added vocab tag.
Aug
15
comment Microwave Convection Oven or 'Oven/Toaster/Griller'
@Catija : searching for 'OTG oven' says it's an 'Oven Toaster Griller' ... looks like a toaster oven (or countertop oven, not sure which) to me.
Aug
15
comment refriged eggs for 2plus months, are they still good?
only 2 months? they're likely fine : cooking.stackexchange.com/q/7663/67
Aug
14
comment Bananas are radioactive…so how many exactly would you have eat to die? Is it possible to calculate?
The term to search for is 'LD50', which is the lethal dose estimated to kill 50% of the people who take it.
Aug
14
comment Which non-stick pan to buy?
The white speckled pans tend to be enameled steel. I think there used to be multiple companies that made them, but the most common ones in the US are sold under the brand name 'GraniteWare'
Aug
14
comment What are some flavors that have a strong early presence?
You might be better off with a shot of something strongly flavored first to confuse your palate, then chug the soylent.
Aug
13
comment Any suggestions for cracking “black walnuts”?
You can upload the video to other sites, then link to it from here. (they typically strip off e-mail addresses from messages)
Aug
13
comment Sticking cake in prepared pans
related : cooking.stackexchange.com/q/32877/67 . (although I have no idea how the elevation might affect things)
Aug
13
comment Making a literal thousand-layer cake?
What do you count as a 'layer'? 10 cake layers could be counted as 20 layers (if you count frosting/filling layers separately). And there are 'crepe cakes' where you stack up ~20-25 crepes w/ some filling in between. (sometimes called 'mille crepe cake', which would get us back to the 'thousand')
Aug
13
reviewed Approve Why did my mozzarella turn out like ricotta?
Aug
13
answered Technology improvements of microwave ovens for thawing and reheating
Aug
13
answered How do I clean a George Foreman grill?
Aug
13
comment my freezer popped open without my knowlege
What temperature are the things? If they're to fridge temp, you might be better off moving them to the fridge, and using them soon. Freeze/thaw cycles can do bad things to most uncooked things. (and even some cooked ones).
Aug
13
comment Food that is high in protein and is not solid for people with wisdom teeth removed?
Oh right ... I hadn't even thought about lentils. There are a few varieties that can stay a little bit al dente, but most of them cook up nice and soft in well under an hour.
Aug
12
comment Can you provide links to FDA definition of organic that work?
organic == made from carbon.
Aug
12
comment Why does my horchata have too much sediment?
If none of the solutions end up working for you, let me know and I'll dig out my college textbooks on 'environmental engineering'. (ie, water & sewage treatment plants).
Aug
12
revised How to keep cake topper from toppling over
added two more alternatives.
Aug
12
comment Nuts in Italian cooking
@Catija : and let's not forget that tomatoes aren't Italian, either, or peppers. They're New World imports. Also corn, so therefore polenta isn't Italian.