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visits member for 5 years
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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
7
comment How to properly store cubed carrots?
I'm not a professional (and thus, don't have to deal with health codes). If I were doing it, I'd try to keep a damp towel over them to prevent evaporation but keep them from being soaked (which will affect how the dressing adheres). Another alternative might be a lid for it.
Jul
6
comment Polenta instead of breadcrumbs?
I've never used it in place of breadcrumbs. I've made cornmeal batters when frying stuff, but the cornmeal has a chance to soak up some moisture so it's not overly crunchy. I've had fried fish where there was an obvious crunch from cornmeal and it wasn't necessarily bad, just different.
Jul
6
comment What baked good involves crushed digestives, peanut butter, and marbled chocolate?
'digestive biscuits' are a typical substitution for U.S. graham crackers. Searching on "graham cracker peanut butter" led me straight to peanut butter bars, which match your description : allrecipes.com/recipe/peanut-butter-bars-i
Jul
6
answered Can I substitute almond meal for breadcrumbs in meatballs?
Jul
4
comment How long does grease take to go bad/rancid when sitting out?
And he might also be in a colder climate (which would tend to have smaller windows, which means less light in the kitchen as well). It's also possible that there's something different about 'fish grease'. (I assume this is grease from frying fish, as other than the lion fish, fish doesn't get to be as fatty as other animals)
Jul
4
answered Best preservation of parma ham?
Jul
4
comment How do I save my curry with too much of a raw onion smell?
At the very least, I'd try cooking it for a while. I'm guessing that the grinding of the onions released too many sulfur compounds. (the best solution to this is to cook the onions before disrupting the cell walls too much). Acids might also help, but it's usually used as a soak before cooking. See cooking.stackexchange.com/q/20263/67 ;
Jul
3
comment How to shop for a food processor capable of pulverizing plant material to a fine powder?
Food processors will work better than a blender for this, but you'd really have to sift off the powder, then re-process the larger bits 'til it was all down to the size you wanted. You'll also want to pulse the processor -- if you leave it whirring, everything gets pushed around the work bowl in a vortex, not making much contact with the blades ... but as Jefromi suggested -- there are better devices for this.
Jul
3
comment Initial start up of food freezer
And check different areas of the freezer -- I had one go bad on me (the outlet had gone bad, was putting out signficantly less than 120V) with the result that part of the freezer was staying frozen, but not the whole thing.
Jul
3
comment Proper use of induction vessels
I've personally never heard of cookware that worked w/ induction that didn't work with gas or resistive electric. Usually the problem is the other way around.
Jul
3
comment What is size 2 pasta?
@JTL : Amazon lists the #2 Misko, which looks like bucatini. They have other numbers, too ... one of them mentions "#5 is thinner/smaller than the #2 and #3 macaroni noodles"
Jul
2
comment Why do milk products stay fresh longer when stored in glass?
We try to avoid too much in the scope of #5 on here (although I admit, I've brought up environmental issues myself) ... but it's possible that the local dairies could be using different pasteurization techniques (eg, longer time but lower temp)
Jul
2
revised Why do milk products stay fresh longer when stored in glass?
02 -> O<sub>2</sub>
Jul
2
comment Effect of potato water on bread (early experiment results)
not an answer, but see a recent article in Lucky Peach about Martin's (a Pennsylvania maker of potato bread) : luckypeach.com/bun-nation-under-god
Jul
2
comment My dishes seem the same
And I agree w/ David B : food blogs are a good place for inspiration. If you have a local library, you can also check what they have in the way of cookbooks for ideas.
Jul
2
comment My dishes seem the same
Try going vegan or vegetarian for a couple of weeks -- if nothing else, you'll get out of the 'meat' category. Even though I grew up in a pasta-heavy household, we had a lot of variety of sauces (butter & parmesean, oil & garlic, tomato, ragu, bechamel, carbonara, pesto, etc).
Jul
2
comment What regular maintenance is best for a Japanese knife?
And dry it off immediately after washing. If you're going to be putting it up for a while (eg, going out of town for a few weeks, especially if it's a humid time of the year), a layer of oil might be good, too.
Jun
30
awarded  Necromancer
Jun
29
comment How do I write a recipe so others (or Google) can translate it well?
possibly related : cooking.stackexchange.com/q/49043/67
Jun
29
comment Do professional chefs use the internet for recipes?
on the 'hit or miss' front, see cooking.stackexchange.com/q/4614/67 .