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location Maryland
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visits member for 4 years, 8 months
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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.


Mar
27
comment Food safety issues related to eating raw frozen vegetables
I wouldn't automatically dismiss the warning -- remember the spinich / e.coli outbreak in 2006? And unfortunately, I have quite a few favorite recipes that call for thawed frozen spinich (eg, spinich pasta), and often use frozen peas in dishes where I just warm them through.
Mar
26
comment Why is my cheesesteak meat tough?
And thin. 1/4" thick is way too thick for a Philly Cheesesteak. My grandmother (born & raised in Philly) would make them from deli-sliced roast beef. If you're working from raw meat, I'd be aiming for 1/16" (across the grain) ... which likely means cutting it into more manegable blocks, then putting them the freezer to firm up.
Mar
26
comment Is it a known technique to serve hot crispy-crust sandwiches on edge?
That's a good point about proping them up. Even when I make toast, I'll push it over to the edge of the plate, so it's got an air gap below it (as it's in a concave portion of the plate, not the flat part in the middle)
Mar
26
comment Halva seen on Mahane Yehuda Market in Jerusalem
@Jolenealaska : recipe mimicry questions are the exception to the recipe requests being off topic (as they can meet the poorly devised 'only one solution' rule) ... in this case, they've stated how it varies from typical varieties, which is typically what we need (unless it's a well known retaurant chain). Unfortunately, I have no experience w/ this dish.
Mar
26
reviewed Leave Open Halva seen on Mahane Yehuda Market in Jerusalem
Mar
26
reviewed Leave Open What to do with a failed cake?
Mar
26
reviewed No Action Needed Non-shellfish Shrimp Substitutes?
Mar
26
comment What can be done with Norwegian brown cheese Brunost other than a sandwich?
Based on the wikipedia entry, it might make a good fire starter. (re: a truckload of it burning for 5 days)
Mar
25
comment Vegan food for friends
I'd go with the food poisoning approach myself. Although people have told me that I don't do 'subtle' too well.
Mar
25
answered the sugar content of raw corn on the vs cooked corn on the cob
Mar
25
comment Buying whetstones
@Ecnerwal : it'll give you a less durable edge, though. The mouse pad trick is also easier on beginners, as it'll conform a little to deal with your angle.
Mar
25
comment Buying whetstones
There's also a method using an old-style mousepad + sandpaper : zknives.com/knives/articles/sandpapermousepad.shtml . You can also find videos of the technique.
Mar
24
answered What can I do with some whipped cream and egg yolk mix?
Mar
24
comment Is it okay to eat silver
And more recently in the news ... there's been research that has found levels of valuable metals in sewage treatment plants that it might be worth trying to recover it: blogs.discovermagazine.com/d-brief/2015/01/20/… (and they have no idea how it's getting in there. It might be wear from fillings, or gold leaf in food)
Mar
24
answered How can I tell the difference between instant yeast and active dry yeast?
Mar
24
comment How do I cook two items in the oven at the same time?
And in some cases, large chunks of meat should be rested after baking, which gives you a chance to finish baking things that need to be cooked higher or put under a broiler.
Mar
24
comment Flat Thai Panaeng Curry
Thanks, very informative. (and now I'm wishing that I had saved the roots from the coriander that bolted in my hydroponics system).
Mar
24
comment Is it okay to eat silver
The US FDA considers silver dragées (those little silver bb-like things) to be 'for decorative use only' and not for eating. A little more than a decade ago there was a guy suing stores that sold them without being so labeled : sfgate.com/bayarea/article/…
Mar
23
comment Is it still possible to make cast iron skillets as good as the old ones?
I could see the back being warn down from wear ... but the inside you actually want rough to start, so that the seasoning takes hold well. You want the seasoning to build up in the cracks so that it holds on well. Polishing might get you a slick surface faster, but it doesn't mean that it'll result in a better pan for the long run.
Mar
23
comment Is it still possible to make cast iron skillets as good as the old ones?
The issue isn't smoothness ... it's weight. Today's cast iron is significantly thicker and heavier than older cast iron. I don't know if that's because automated processes are less gentle and need a more sturdy pan to make it through the process without breaking, or if there's something else going on.