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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.


Jun
17
answered How can I make curly rāmen noodles from scratch?
Jun
17
comment How can I make curly rāmen noodles from scratch?
related : cooking.stackexchange.com/q/34753/67
Jun
17
comment Can I learn to like wine?
relevant xkcd strips : xkcd.com/915 ; xkcd.com/1534
Jun
17
comment How can I make sugarless chocolate brownies more moist
Mashed bananas are another good replacement for oil to add moisture, but has that problem that Air mentioned,
Jun
16
comment Is it safe to leave a broth simmering overnight on an electric stove?
It might be better to put in a low oven, but that might not get quite low enough for what you're doing. Also, see cooking.stackexchange.com/a/37236/67
Jun
15
comment How to bake cake and pastries without oven?
There are countertop ovens, meant for this sort of situation, although they don't hold their temperature quite as well. There's also toaster ovens, but they're even less precise. And there's also the relatively new 'multi cookers' (slow cooker + hot enough to sear on) that claim you can use them as an oven).
Jun
15
comment How to cut peanut brittle
They're sometimes labeled as 'micro serrated'. (and it'll slice through frozen spinach, and still cut tomatoes after going through a can!)
Jun
15
comment How to cut peanut brittle
I can't say for certain, but I'd probably try scoring it while it's not 100% set, letting it firm up, then breaking it ... then coating it in chocolate. Option #2 is a band saw. (although, it might gum up the saw)
Jun
15
comment Identify this seafood from the Black Sea known in Romanian as “rapane”?
Honestly, reading this post was the first time that I had ever heard of a 'whelk', and thought it looked like a conch, too. It seems that they're different, though : ncseagrant.ncsu.edu/blog/2015/03/02/…
Jun
15
comment Baking bread in smaller pans bake time question
And by 'noticeably shorter' ... I generally start checking in 1/2 to 3/4 of the time ... but the problem is that every time you open the oven, you slow down the cooking ... so take notes about what you did, so you can try to improve it the next time around. (and don't just write the cumulative time it took ... it might take longer if you open the door every 5 minutes after 30 min). In this particular case, with the multiple loaves, and that the two smaller dimensions aren't significantly smaller than the normal loaf, I'd leave the time the same.
Jun
15
comment Ribs safety after outside defrosting
'outside' is likely affected by where you are, and when it is. I've defrosted frozen turkeys outside for Christmas ... but it was fridge-like temperatures at the time, with water (and some ice) for thermal mass.
Jun
15
comment How to bake cake and pastries without oven?
related : cooking.stackexchange.com/q/22889/67
Jun
11
answered How to increase the perceived sweetness of homemade lemonade without sweeteners?
Jun
10
comment Why is my yeast so slow?
related : cooking.stackexchange.com/q/42026/67 ; cooking.stackexchange.com/q/1513/67
Jun
9
comment Is there any danger to letting food cook in a slow cooker for a very long time?
A note of warning about newer slow cookers with digital controls -- some of them will automatically shut off after a period of time (less than a day). If you're thinking of doing this, you want to use a slow cooker with a manual switch so you don't run the risk of it shutting off on you.
Jun
8
comment Essenial cookware/utensils to buy from scratch for sustanence in the US?
I'd recommend conctacting the college, and asking them if they have an Indian student group or similar. If they do, ask for contact info, and ask another Indian student who's gone to that college what they would recommend. They'd know what's in that specific town.
Jun
8
comment Essenial cookware/utensils to buy from scratch for sustanence in the US?
You might have trouble with some seasonings -- if they're seeds, they might be confiscated as 'agriculture'. It's possible that other 'agricultural products' might be as well if there are concerns that they might be a plant disease vector.
Jun
8
comment Will a pineapple marinade reduce a beef roast to paste?
You might be able to do it if it's canned pineapple. (as the heat from canning denatures many enzymes, such as the ones that mess up gelatin setting)
Jun
8
revised What is the difference between marinara and spaghetti sauce?
added 'language' tag
Jun
8
revised What does al dente really mean?
added 'language' tag