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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.


May
21
comment What can I use as a manual hard cheese slicer?
They also function as a vegetable peeler when you're desperate. You can use them on a wider block, as the blade digs in a little past flat part. You can then alternate back and forth on either side of a larger block.
May
21
comment What can I use as a manual hard cheese slicer?
related : cooking.stackexchange.com/q/14542
May
19
comment Dissolving sugar in a beverage
my food processor is a hand-me-down, so I didn't consider that aspect -- it's possible that it could scour the sides of the work bowl, giving it a 'frosted glass' appearance. But you might actually want regular granulated sugar for a mojito or other cocktails that involve muddling. (as it gives more texture to bruise whatever it is that you're muddling).
May
19
comment How to get the pits out of clingstone peaches for peach butter
more than if they were freestone. I just find it's a useful shape to scoop around the pit, and the edges have the serations to help if you have to cut through a peach that's still a bit firm. Although, reading up on clingstone vs. freestone, I think it's possible that I was just dealing with less ripe freestone, as I'm typically able to halve the peaches without too much difficulty. (bits of the pit might stick to one side that needs to be cleaned up, but 95+% of the time, I can get 'em to seperate)
May
19
comment How to get the pits out of clingstone peaches for peach butter
I've used a grapefruit spoon before ... not sure how much trouble that'd be with smaller ones, though.
May
19
comment I have a bottle of unopened 23 year old corked spanish white cooking wine
cooking wine tends to be heavily salted ... so it probably didn't go to vinegar. But if it did go to vinegar, it might still be useful as an ingredient.
May
18
comment How much longer do I cook the roast?
that's better for something that's more steak-like. It's more difficult to get a knife into the middle of the roast to extract whatever juices there might be. (although it does work fairly well for chicken, if you get deep enough to the bone)
May
18
comment What causes dutch oven flavor?
@saltface : oops ... I meant to say 'camp oven', not 'camp stove' ... but it seems that name's been usurped as well by new propane appliances.
May
18
comment What causes dutch oven flavor?
@Catija : very likely. it's often called a 'camp stove' to differentiate it, but a lot of people also call them a 'dutch oven'.
May
18
comment Cast Iron - Enamelled - Season or not?
@TFD : we've gone over this on other questions -- just because the inside is black doesn't mean that it's bare iron that needs to be seasoned. I can't verify on that particular brand, but there are brands that enamel the inside in black, and even some that teflon coat the inside. (Le Creuset has a few that are teflon coated)
May
16
comment Flavour enhancers
I thought coffee was used to enhance chocolate.
May
16
answered Quick-cooking vs. regular oats for bread
May
16
comment Toasting spices with and without oil
That's a good point -- if you're going to be grinding the spices, oil would be problematic.
May
16
revised Translating cooking terms between US / UK / AU / CA / NZ
added note re: 'normal' oats in the US.
May
16
comment Quick-cooking vs. regular oats for bread
@WayfaringStranger : 'regular' in the U.S. being rolled oats. Groats are pretty uncommon over here. (they're often sold as 'pinhead oats', 'steel cut oats' or 'Irish oatmeal')
May
16
answered Are Shrimp Sizes codified?
May
16
answered If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
May
16
revised Translating cooking terms between US / UK / AU / CA / NZ
added vegetable oil.
May
16
comment If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
For yellow squash, see cooking.stackexchange.com/q/784/67 ; I'll go and add vegetable oil. too.
May
15
answered Is zesting lemons effective when making lemonade?