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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
18
answered Why not use a polypropylene dish with carbonated drinks?
Jul
18
comment What exactly is a chowder?
Interesting ... based on that definiton, that would mean that gumbo would be a chowder.
Jul
18
comment Crisping chicken skin after braising
@GdD : I was thinking the same thing ... for that last 10 min of cooking, strip the skin off, set it on a sheet tray w/ a wire rack, and roast it to make a sort of crackling. I don't know how much time it'd take, as you've already rendered off some of the fat, but added moisture.
Jul
18
comment How to cook rice & chicken simultaneously?
For vegetables, you can add something acidic to the liquid to slow down their softening. For jambalaya, I add vegetable juice or canned tomatoes before the onions have fully softened, and they'll still have some texture at the end.
Jul
18
comment A substitute for jaggery
That was my first thought, too, and the wikipedia entry linked to for jaggery even supports it: "Unrefined cane sugar is known by various names, including panela, in other parts of the world"
Jul
18
comment How to prepare this (Chinese) snack?
They might be similar to dried shrimp -- where they're used as a flavoring in other dishes, and not intended for eating on their own.
Jul
17
comment Why did my attempt at pan-searing beef filets fail miserably?
related : cooking.stackexchange.com/a/45594/67
Jul
17
answered What is the difference between custard pie and custard tart?
Jul
16
comment Should a rare steak bleed?
If it's leaking liquid, it's likely that you're cutting in before you've rested the steak.
Jul
16
comment What are healthy meals to cook once a week as part of a student meal planner?
Also see : scientopia.org/blogs/scicurious/2010/11/01/…
Jul
16
comment What are healthy meals to cook once a week as part of a student meal planner?
"I'm also looking for suggestions of some nice vegetarian dishes - I do eat meat, but I don't want to eat it every day, and don't really know good veggie dishes." -> stir fries. Easiest ways to get lots of veggies quickly. The only problem is that rice takes a while to cook, so instead, steam a brick of ramen for about 3-5 minutes, then mix w/ the stir-fry to turn into a lo mein-like dish.
Jul
16
comment What are healthy meals to cook once a week as part of a student meal planner?
I'll vote to re-open ... but you can also see other related (most still open!) questions that might help you : cooking.stackexchange.com/q/12218/67 ; cooking.stackexchange.com/q/6084/67 ; cooking.stackexchange.com/q/11075/67 ; cooking.stackexchange.com/a/2710/67 ; there were some others that gone and deleted: cooking.stackexchange.com/q/1580/67 (42 upvotes); cooking.stackexchange.com/q/2799/67 (18 stars) (as notes to myself so should I ever be moderator again, I can undelete 'em)
Jul
15
answered How to save spaghetti squash?
Jul
15
comment How to save spaghetti squash?
what is the second preparation? Knowing that would affect if we'd recommend making in advance or not.
Jul
15
answered Can I use extra virgin olive oil for cooking steak?
Jul
15
comment What oil or fat to use for different purposes?
And due to the question that spurred my clarification for general pan uses ... extra virgin olive oil can be used for a wide variety of tasks, but cooking with it (anything above warming) will destroy the fruitier qualities ... if you're on a budget, you're generally better off with a mid-quality olive oil ... don't use an expensive cold-pressed variety unless that's all you have available (or you like wasting money).
Jul
15
revised What oil or fat to use for different purposes?
added clarification under 'general pan cooking'.
Jul
15
comment Does glutinous rice contain gluten?
Recent studies suggest that the gluten sensitivity issue might be overhyped ... the symptoms are real, but may be either a nocebo effect (opposite of a placebo effect), or caused by other FODMAP ingredients. (and I suspect that not eating an ingredient for a while, then trying go back on it could be problematic, as you'll have lost the gut flora that help digest.
Jul
15
comment Can you make Bearnaise with olive oil?
I've heard for mayo that you can add olive oil towards the end, but you want to start with a light oil when you're first setting up the emulsion ... I don't know if that would reduce the bitterness simple because of scaling, or if there's something about when you're initially beating it harder.
Jul
14
answered Stirring with knives?