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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.


Nov
10
comment Why is my stevia-sweetened fresh whipped cream bitter?
@rumtscho : or it's possible that presurizing it somehow changes the compound to become perceptible to other people ... which would kinda suck.
Nov
10
comment How long can a pitcher of tap water be left out, and still be drinkable?
That was brought up in Things You Might Not Know in which he mentioned that the hot water might come from a storage tank ... which could have less than desired qualities to it. Also, I was thinking about it, and water sitting in a pitcher for a long time could be classified as 'stagnant water'.
Nov
10
revised How to measure the temperature of a pan?
fixed typos, cleaned up formatting
Nov
10
comment Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?
related : cooking.stackexchange.com/a/12283/67 (although I need to fix some typos)
Nov
10
comment Cookies are too sweet
And how does this answer the question or otherwise help them?
Nov
10
answered Cookies are too sweet
Nov
10
comment What is the inside texture of a Japanese croquette?
Look at the recipe ... it's closer to a dutch style croquette, where you have a meat filling. (although the dutch style is typically a thick white sauce, not mashed potato)
Nov
9
comment How long can a pitcher of tap water be left out, and still be drinkable?
I remember in chemistry classes, there was a container that was specifically water that had been left to sit for more than a day ... but I can't remember what it was specifically called, or what we used it for.
Nov
9
comment Can you and how do you melt quark cheese into bechamel?
@rumtscho : they're related, but not interchangeable. Water bath can mean a few things, but in this context (slowing down cooking speed), it's typically used in an oven and the water directly contacts the container of the item being heated ... a double boiler is always stove top, and you don't want the water from the lower vessel contacting the vessel above (with the item being warmed).
Nov
7
comment Can you and how do you melt quark cheese into bechamel?
@rumtscho : 'water bath' is generally used for baked items to slow the cooking (eg, flan, cheesecake). Although the french 'bain marie' is used, we also call it a 'double boiler'
Nov
7
comment Pesto after doing a sauce or before?
@Peter : it's easier to reheat pesto if you make it without cheese, and then add it after it's been heated. (it also freezes well without cheese)
Nov
7
comment How to safely cook a lamb's head?
@jwenting : suspected exposure to BSE beef is still enough for the Red Cross to ban your blood donation : redcrossblood.org/donating-blood/eligibility-requirements/…
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
@dpollitt : the baking steel will have higher thermal mass, but at a lower temperature. It may affect how quickly the outside browns relative to the center of the dough fully cooking. Don't discount it until you've actually tried it. (I can't do the comparison myself, as I don't have a baking steel).
Nov
7
answered What is the difference between traditional Mexican cooking and Tex-Mex?
Nov
6
comment How to get rid of the smell and taste of egg whites? I throw up when i eat them
That's because anise / fennel / taragon / licorice is disgusting. Not quite cilantro level disgusting, but still pretty bad. And then my mom had to mention that basil had a fennel-like quality, and now I can't eat significant amounts of that, either.
Nov
6
comment Lyle's Golden Syrup tin design, why is it like this and how to clean it
or you need to find a plastic lid that fits snugly on the (bottom) of the can ... when you don't need to worry about the cling flim. My dad used to do this with something when I was really young, but I just can't remember what.
Nov
6
comment Canadian meat/fat “candy”
Pemmican isn't fried, and it's not mostly fat. It's typically at least 50% dried meat, crushed to bits, then mixed w/ tallow.
Nov
6
comment How to get rid of the smell and taste of egg whites? I throw up when i eat them
possibly related : cooking.stackexchange.com/q/40929/67
Nov
6
comment When is MSG suitable and when is it not?
@WayfaringStranger : I saw the title, and my first thought was ice cream as the exception. It might work with cream cheese when used in savory dishes, eg. bagels & lox.
Nov
5
comment Getting over the taste of chili pepper
With the milk, you want to rinse and spit ... the capsicum binds to the fat in the milk, and if you actually drink it, you're just washing it down.