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location Maryland
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visits member for 4 years, 1 month
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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
14
comment What is each side of a 4-sided grater for?
Were you using the 'small holes with cutting edge' or the 'outward protruding holes' ? I've used both for zest ... you lose less in the 'small holes' than the 'outward protruding' ones, but if it's new and still sharp, you sometimes end up with little shreds which might not be a fine enough texture for some recipes.
Aug
13
comment How many hours can you store raw eggs in warm car?
@Masi : Yes. there's another class of bacteria used for thermophilic digestion that's most active around 49 to 57°C. (120 to 135°F). Sewage treatment plants don't tend to use this temperature range, because it requires lots of energy (and thus, costs more).
Aug
12
comment How do chefs come up with recipes for good food?
Chef! season 2, episode 5, "Master Chef" : youtube.com/…
Aug
12
comment How do chefs come up with recipes for good food?
Your section on 'execution' reminds me of an episode of the BBC show 'Chef!' ... there was an episode where he was obsessing over trying to make a terrine, and kept remaking it slightly differently over and over again.
Aug
12
comment How many hours can you store raw eggs in warm car?
Sewage treatment plants aim for about 35 to 38°C (95 to 100°F) as an ideal temperature for "digestion" (bacteria breaking things down) ... so it's a temp that you really don't want potentially dangerous food spending a long time at. (of course, you do want fermented foods at that temperature, for the same reasons ... bacteria multiply quickly)
Aug
11
answered Knife heat treatment
Aug
10
answered How to keep celery crisp?
Aug
10
comment When using fresh corn in place of canned or frozed, should I cook the corn first?
A good point -- canned corn likely also has salt in it, which would affect the recipe.
Aug
10
answered When using fresh corn in place of canned or frozed, should I cook the corn first?
Aug
10
comment Recommendations: Food with Minimal Stovetop Time, No Oven Available
if an electrical appliance dies quickly, it's often a sign that it's not rated for that power. (without a switching power supply, you can't just use an plug adaptor; you need a full transformer to switch from 110V to 220V)
Aug
8
comment How do I make prettier fried eggs?
@abbyhairboat : short cans work pretty well, as you then don't have an indent to deal with ... ones the size of water chestnuts or tuna fish ... if you can, look for ones that you can use a can-opener on the bottom to get a clean edge. Or metal cookie / biscuit cutters.
Aug
7
comment What are the official names for slicing an onion from pole-to-pole or cross-pole?
your second image would be considered a 'frenched' onion, or a 'french cut' onion if you cut along all of those lines (and ended up with lots of wedges). I'm not sure what you'd call it if you simply bisected it, or quartered it, though.
Aug
7
comment How do they Prepare Steak so fast in Restaurants?
A recent video from America's Test Kitchen showed they actually preferred steaks cooked straight from frozen, although it took a few minutes more than fridge-temp (~25min total vs. 20 min) ... although they had to make some modifications so they didn't cause a grease fire in the process; make sure to watch the whole video.
Aug
7
comment How do I clean off bread stuck to a non-flat / patterened cast iron pan?
@Sparr : it's all relative ... a 30min or hour soak isn't bad ... leaving it overnight or in your sink for a week is not good. (you also have to be aware of where you soak it -- leaving it in your sink, where the back's also getting wet and staying wet isn't good, as the seasoning tends to be less developed there.
Aug
7
comment What can I do with a large amount of dried cilantro?
@WayfaringStranger : I agree 100%.
Aug
7
comment What are the fault tolerances on the FDA food handling guidelines?
I have no idea how they measure, but I would assume they'd use something like the LRFD method used in civil engineering -- you try to minimize the risk of there being a problem based on statistics. (how much of a risk they design for, I have no clue ... 1%? 0.01%?) and of course, different foods are going to have slightly different risks that the 2hr guidelines don't account for.
Aug
7
comment Kitchen essentials for a poor college student who wants to cook like an iron chef?
completely agree on things being dual purpose ... and plastic bowls sucking. But for the best bang for your buck ... look to estate auctions and yard sales. And when I was a college student ... I never had a dishwasher, so I can't agree on the no wooden cutting boards. (plastic boards are bad when you can't sanitize them easily)
Aug
7
comment Ways to Store Carrots for more days
I can regularly get 4-6 weeks out of carrots. In a worst case scenario, they'll start to put out little hair-like roots as a sign of age. 2 days is likely a sign that something was wrong well before you brought them home. (if it's not, then it's a sign that something is horribly, horribly wrong in your fridge)
Aug
5
comment Does cooking with solar cookers preserve the nutrients in food?
If you're using solar cooking because you're concerned with radio waves touching your food (and don't see the irony that light is another form of EM radiation) I would recommend that you visit the Space Weather Prediction Center before using your solar cooker.
Aug
5
comment Does cooking with solar cookers preserve the nutrients in food?
solar cooking requires fuel ... of course, it's 93 million miles away, and you don't have to add it yourself.