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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.


Jul
3
answered Advice on use and care of Le Creuset cast iron skillet
Jul
2
comment How much food for a tasting event? How big of samples?
I'd think it'd matter how many other groups are participating -- if people are sampling from 30+ different places, you'd want smaller portions than if from only 12, so there's less food wastage. I'd recommending contacting the event coordinator and asking them for advice.
Jul
2
awarded  Curious
Jun
30
reviewed Leave Open What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
Jun
30
reviewed Close How do I brew longjing tea?
Jun
30
reviewed Leave Open White Stains on stainless steel
Jun
30
reviewed Leave Open What's a good substitute of onion for someone with an onion allergy?
Jun
30
reviewed Leave Open when does a boiled egg become a poached egg?
Jun
30
comment Can half cooked pork chops be cooled then fully cooked later?
When you say 'slightly warm', would you estimate it as being above 120F? If so, it's quite possible that you have a well-insulated oven, and had sufficient thermal mass that the majority of the 4 hrs of unattended cooking was not in the 'danger zone'.
Jun
30
comment How do I clean my cast iron grill pan?
Some european countries often call enameled cast iron simply 'cast iron', and they just don't typically use the type of cast iron that requires seasoning. I'd look over the instructions that came with the pan (if it was bought new) to see if it mentions how to prepare the pan for first use.
Jun
30
comment How do I clean my cast iron grill pan?
@Jolenealaska : my mom had a LeCrueset cast iron grill pan that was enameled on the inside ... it was rather obvious it was enameled, as it wasn't black. (I think she said it had been a wedding gift, so would've been circa late 1960s).
Jun
30
comment What is a blended sauce?
I hadn't heard of that classification before, but it seems to be just for starch based sauces, based on markrutherford.beds.sch.uk/downloads/Sauces%20-%20yr%209.pdf
Jun
30
comment Why do different pasta shapes taste different?
@DrRandy : thickness matters, too ... if you ever get a chance, try pici ... it takes much longer to cook than most other pastas because it's so thick, and has a significantly different character than other pastaas.
Jun
27
answered Off taste from refrigerating cheese?
Jun
26
comment How can I make my scones rise evenly?
@logophobe : I added a flour section to cooking.stackexchange.com/q/784/67 ; I can merge in 'hot' and such to cooking.stackexchange.com/a/27517/67 (see the first link in there)
Jun
26
revised Translating cooking terms between US / UK / AU / CA / NZ
added flour section, bolded section headings (but didn't go through and bold each term, as someone else had started)
Jun
26
comment Oops! Too much hot pepper. Now what?
You say vegetable, but can you be more specific? (if it's broth based, I might adding some potatoes or sweet potatoes or other bland, starchy items; if it's tomato based, I'd probably serve w/ sour cream.)
Jun
26
comment Oops! Too much hot pepper. Now what?
related : cooking.stackexchange.com/q/30398/67
Jun
25
comment Have strawberries changed or have I?
related : cooking.stackexchange.com/q/23788/67
Jun
25
comment Have strawberries changed or have I?
I just had a thought -- strawberries are perrenials. It's unlikely that local, established farmers changed them out, unless they planted new fields. It's possible that the weather is affecting their flavor, though. (too much rain, too little rain, too much heat, etc.)