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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.


Aug
7
answered How to ration salt in small quantities?
Aug
6
comment Do you cook in oven before dehydrating Venison Jerky to kill possible bacteria?
If you were paranoid, before you started doing the thin slicing, you could sear all of the outer surfaces, then trim them off (to be used for something else), then thinly slice it. It'd help to mitigate surface contamination, but wouldn't necessarily deal with every possible type of contamination.
Aug
6
comment How should I substitute jalapeño peppers for fresh green cayenne peppers?
@derobert : scoville scale is by volume of pepper. (so a pepper that's 10x as hot in scoville, but 1/10 the volume contributes the same amount of heat overall). If cayenne are ~80/lb and ~5-10x the scoville of jalapenos, then you want about 10 to 20oz of jalapeños. As green is less spicy than red, I'd probably try 4 to 8 oz first, and then see how it is. You might consider making a 1/2 batch on the low side, and then adjust for the second one and blend the two.
Aug
6
comment Anyone know of any completely flavorless syrups?
@WillemvanRumpt : it can contain 95% water. It binds water to keep it dry, but it can still come out through some processes.
Aug
6
comment Anyone know of any completely flavorless syrups?
@acbabis : ice isn't of much use in farming. Dry water is : modernfarmer.com/2013/07/powdered-water-just-add-water
Aug
5
answered Stir-fry pan choices
Aug
5
comment Anyone know of any completely flavorless syrups?
@WillemvanRumpt : it's already been patented : en.wikipedia.org/wiki/Dry_water
Aug
5
awarded  Good Answer
Aug
5
comment Anyone know of any completely flavorless syrups?
I don't know if it'd help, but glucose is less sweet than fructose for the same amount of sugar molecules.
Aug
5
awarded  Good Answer
Aug
5
awarded  Nice Answer
Aug
4
answered Why wooden sticks for ice cream bars?
Aug
4
comment Why wooden sticks for ice cream bars?
The plastic could be made textured, but the wood itself will absorb a little bit of the unfrozen liquid, resulting in a tighter bond between the materials.
Aug
4
comment American “Bacon Roll” - what is it?
As a stab in the dark -- maybe 'roll' is some form of diner lingo for omelette? (I didn't see 'roll' on any of the lists I checked, though. Most had western omelette (cowboy) and some had ham omelette (hamlette), but none had slang for just 'omelette'.
Aug
4
comment American “Bacon Roll” - what is it?
And a pepperoni roll is completely different. (like a stromboli, but smaller with only pepperoni inside, and mostly dough)
Aug
4
comment American “Bacon Roll” - what is it?
@CarlH : the potatoes would likely be classified as a hash. If they had been browned & crispy, then they might've been 'home fries' (but not Cajun).
Aug
3
comment How to tell if fresh chilli is off?
agreed on the places with high turnover -- indian, asian, or latin markets near me (or the one supermarket that has a huge latin section as they cater to that market) have better turnover, better variety, and better prices for hot peppers.
Aug
3
answered Standardized symbols for marking food allergies / warnings?
Aug
2
comment Why did my chocolate chip banana bread split?
When you say 'split' do you mean it developing a crack and opening up some in the top? If so, that's just a sign that the crust set when there was still plenty of action still in the leavener (ie, it continued to rise after the top had firmed up) It's fairly common in quick breads.
Aug
1
comment Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
I suspect that the percentage varies by not only size, but the age of the banana. (younger bananas have a thicker peel, and it gets thinner w/ age)