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visits member for 5 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
23
comment Is a (British) wedding cake just a tiered fruit cake
@Catija : nowhere directly. I'm just saying that it makes sense to use fruit cake for the top tier.
Jul
22
comment Is a (British) wedding cake just a tiered fruit cake
As there's the tradition of keeping the top tier until the 1st anniversary, the one time that I made a wedding cake, I used a fruitcake as the top level (being one of the few cakes that'll take to storage for a year).
Jul
20
comment What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
@Maelish : yes, if you make your own. My mom makes it from pumpkin, and it's almost dissolve in your mouth as it's so thin, but I've never tried biting into it to see if it'd be too tough for this use.
Jul
20
comment Spearmint kinda Musky
@NiallC. : of course, it's possible the mustiness is a problem w/ the growing. And even if it's not as noticeable when fresh, it might have been masked until it was dried.
Jul
19
answered Are these grates okay to cook on?
Jul
19
answered Substitute directory?
Jul
14
answered How to make this shawarma hot sauce?
Jul
14
comment What to do with leftover almond peel?
@Catija : if you're making almond milk, this is a common thing to do, as you don't want the flecks of brown bits.
Jul
14
answered Lodge 12sk lid, what can I use?
Jul
13
comment How can I use a large quantity of raw almonds all at once?
If it's only two years, and they've been stored in a place that's not too hot, they might be okay. If 'couple' is code for '4+ years' or they've been exposed to really hot temperature ... maybe not.
Jul
12
comment How to Sous Vide Filet Mignon to Medium Rare
Another data point for you from Serious Eats: "For instance, so long as a strip steak does not rise above 130°F (54°C), it will never cook beyond medium-rare". Doesn't mention filet mignon specifically, but recommends 129°F for medium-rare.
Jul
12
answered How is “nacho sliced” jalapeño different from regular sliced?
Jul
12
comment How can I use a large quantity of raw almonds all at once?
If you're feeling artsy, you can try to make marzipan. (although, not all eggs are pasteurized, but something like 'egg beaters' in a carton are. )
Jul
12
comment How can I use a large quantity of raw almonds all at once?
@Catija : you can also roll sugar cookie dough in ground up almonds before baking (might not use it as quickly, doesn't require quite as fine of processing as almond flour)
Jul
11
comment How can I use a large quantity of raw almonds all at once?
If you're willing to wait 5 months : Make a large batch of spiced nuts, put them into decorative bags, and give them to all of your friends for christmas.
Jul
11
comment What's different between canned beer and bottled beer?
On the ecological concern -- aluminum is one of the most recycled materials ... but I prefer 'em because camping, it's easier to bring back crushed empty cans than bottle. (but that's why a consumer might choose them, not the brewery)
Jul
11
comment What's different between canned beer and bottled beer?
@lemontwist : there are a lot more places that have bans on bottled beer (eg, NASCAR tracks, sports stadiums). I remember talking to a person who made crafts out of cans ~10-15 years ago, and asking them where they got a bunch of things that I hadn't ever seen in cans, and they said some breweries starting doing runs in cans just for stadium sales because of the bottle bans.
Jul
11
answered How can I use a large quantity of raw almonds all at once?
Jul
11
comment Why did my grandfather-in-law salt his beer?
Note quite beer, but a couple of weeks ago I was at a place that had a basil & coriander hard cider. I was crazy enough to try it, and it was just ... strange. After a few others had tried it, I added salt to it, and everyone agreed it improved the flavor.
Jul
11
comment Why did my grandfather-in-law salt his beer?
Salt reduced perceived bitterness -- that's why my dad added salt straight into the coffee grounds when brewing.