30,108 reputation
446113
bio website
location Maryland
age
visits member for 4 years
seen 2 hours ago

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.


Jun
16
answered At what point is a beef stew being overcooked?
Jun
16
comment At what point is a beef stew being overcooked?
@CareyGregory : but you might still be able to save it; see cooking.stackexchange.com/a/43772/67
Jun
16
comment Making batter one day, baking the next
Is the leavening in self-rising flour "double-acting" ? If so, you'll get some leavening when the mixture is heated, but you'd have already lost much of the bubbles escaping. See my answer about storing pancake batter
Jun
15
comment Exceptional pumpkin variants
There are some varients of delicata squash that look like what you describe ... I'm not sure if they get up to that size.
Jun
12
comment Pots and Pans in the dishwasher
The gold buildup is polymerized oil -- you're effectively seasoning the pan, like you would with a cast iron skillet.
Jun
12
answered How to preserve eggplants/brinjals?
Jun
12
comment “Frying” an egg in soy souce?
It'd be a poach, not a fry ... and likely horribly salty, as Jo has mentioned.
Jun
12
comment What's a good substitute of onion for someone with an onion allergy?
related: cooking.stackexchange.com/q/2596/67 (possible duplicate, although that one didn't say all aliums were an issue)
Jun
12
comment What's a good substitute of onion for someone with an onion allergy?
For the salad front, you might be able to cook it in the oil, then cool and use the oil to make a vinaigrette.
Jun
12
comment What can I do with a lot of fresh tarragon?
@setek : I'll put up with rosemary on duck-fat roasted potatoes (even though it tastes like turpentine smells), but taragon is almost as foul as cilantro.
Jun
11
comment What can I do with a lot of fresh tarragon?
although personally, I'd burn it, as one of those people who absolutely detest the flavor of anise.
Jun
11
answered What can I do with a lot of fresh tarragon?
Jun
11
comment Is yogurt plus milk considered buttermilk?
the problem is that there's no retronym for the 'original' buttermilk, so it's difficult to differentiate between the two -- but if someone's asking about how to deal with a modern recipe, telling them about the antiquated usage of the term, particularly without mentioning that there's something else that the term more than likely refers to, isn't useful.
Jun
11
comment Is yogurt plus milk considered buttermilk?
I'm not sure where you're from, but 'buttermilk' in the US rarely refers to the leftover liquid from butter making anymore. It's typically 'cultured buttermilk', which is a fermented product similar to yogurt. See cooking.stackexchange.com/q/784/67
Jun
11
answered Substitute for pastry flour
Jun
11
comment Substitute for pastry flour
related : cooking.stackexchange.com/q/29444/67
Jun
10
comment How long will fermented/brined pickles last?
The more thinly sliced pickles should be eaten sooner -- just because they'll become complete mush after a while. (so when you find that jar of pickles hidding in the back of your pantry ... you'll be horribly disapointed, even if it doesn't kill you)
Jun
10
comment Melted biscuits
From the description of the 'melting', it sounds like oatmeal lace cookies, but most of those have a little bit of flour in them.
Jun
9
comment How to line this cake pan with parchment paper?
@Gigili : that's probably worth asking as a question on its own -- typically for a bundt pan, you grease and flour it. Once the cake's cooked, you can let it cool slightly, then use a dinner knife or narrow spatula to slowly pry the cake away from the pan. Most bundt cakes are left unfrosted or a drizzled glaze.
Jun
7
comment How do I sautee tomatoes without them being juicy?
@Jolenealaska : just because it's clear doesn't mean it's only water. There's actually something called 'tomato water' where you blend the tomatoes, then strain it ... the liquid's clear, but has a ton of tomato flavor. If you remove the gel and seeds, you can always strain it and save it for some other use. (I remember seeing an episode of "Made in Spain" where José Andrés had sliced the tomatoes so he could lift out the gel to use in ... something, but I can't remember what. (likely a tapas of some sort, as that's what he's known for)