32,193 reputation
448121
bio website
location Maryland
age
visits member for 4 years, 2 months
seen 4 mins 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.


Sep
20
awarded  Popular Question
Sep
19
comment Why do we eat unripened chili peppers?
@FuzzyChef : yet, you can still get 'em at farmer's markets, too ... so it's not the only reason. In some cases, I've been told by one of the farm stands I hit that they'll intentionally pick early if they're expecting rain the next day, both so the rain doesn't knock things off, and they don't have to do as much work out in the rain ... but that would only explain the 'not fully changed color' peppers, not the 'still completely green' ones.
Sep
19
comment Grinding dried chiles in a mortar and pestle?
You just have to be careful when opening the container .. you can end up effectively pepper spraying yourself from the fumes when opening.
Sep
19
answered Why do we eat unripened chili peppers?
Sep
18
answered Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?
Sep
18
comment Is there such a thing as a bone cleaver?
Vegetable cleavers are so thin that you'll damage them if you try to use them for bone. Cleavers meant for hacking through bone are sharpened at a different angle than other knives -- it's wider, so it's not as sharp, but will take less damage through use. (I have a Sabatier that I got at a yard sale, but it looks like they only make an 'oriental cleaver' these days)
Sep
18
comment How often should knives be sharpened?
If you need to get your knives sharpened, as a home cook, more than once once a year, something's wrong. Are you using a stone, glass or other hard-surfaced cutting board?
Sep
18
comment Crock pot left on high for longer than recipe called for
Most crockpot recipes call for 1/2 the time on high as on low ... but both answers so far only subtract 1 hr from the time on low ... you should actually subtract 2 hrs to compensate. (switch it to low, then check it after ~3 hrs). So long as the liquid hasn't boiled off, crockpot recipes are pretty forgiving, you just have to worry about things becoming too tender & soft after long cooking.
Sep
17
comment How to make a cover for a molten cake?
I don't think I'd call that the same ... they're printing onto plastic as a transfer medium, then applying the printed image onto the chocolate. This might explain how they get the name onto the chocolate, but not how to make the thin chocolate sheet. (the site linked to mentions the problem of the middle being thinner than the sides -- it's because the screen flexes as you print; you typically press the screen down to the printed surface before squeegeeing it ... the screen thickness is what affects the printed image's thickness. (I worked for 2 years in our high school's print shop)
Sep
17
comment Can you call the stuffing you put in Turkey “filling”?
sounds like a regional thing ... it's not in the 2003 Harvard Dialect Survey, though. (current survey)
Sep
17
comment Gas grill compared to regular (high end) oven
grills can also get much hotter than your standard oven (unless the grill completely sucks). Also, I'm assuming we're comparing gas oven to gas grills ... electric ovens are dryer than a gas oven or grill (as the combustion of the hydrocarbon results in water)
Sep
16
comment What is the thickening power of different types of roux?
If you're paranoid that you might need more roux, you can always make a larger batch, then remove some to add back in later. (I've held extra in the fridge for a few days; another question mentions freezing it)
Sep
16
answered Runny Cookie Dough
Sep
16
comment How long is marinated raw chicken breast good for after it's been vacuum sealed?
Agreed ... home vaccum sealing is not like the commercial cryo-vac stuff.
Sep
16
comment Why does my homemade mustard thicken only some of the time?
step B would reduce differently depending on what size pan you used. (that's why recipes often say 'reduce to 1 cup' or 'reduce by half' rather than just an amount of time.). This might not matter because of step C, but I'm not sure.
Sep
16
comment Making lemon oil from vodka
80 proof vodka is still 60% water (or other non-alcohol). So even if you could evaporate off all of the alcohol, you're still left with a lot of water. It might be possible that the oil and water would seperate if left for a long enough time to decant, but I have no idea how long it would take (if at all, as there's also still alcohol in the mix)
Sep
16
comment Extrusion pasta maker versus roller: which one makes the best pasta?
home extruders may have plastic extruding dies. Commercial ones will either be brass (old school, they wear down faster, but they leave a slightly rough surface that holds onto sauces better), or steel (last longer, but give a smoother surface ... so you have to intentionally change the shape of the die to add surface area (eg, penne lisce vs. penne rigate). I've never owned an extruder, so I can't say how the two results compare in texture for similar cross-sections.
Sep
16
comment Should I wait until the oil smokes when frying eggs?
There's a visual indicator before you reach the smoke point -- the surface of the oil will start to fluctuate slightly. People typically refer to this as 'shimmering'. (I tried finding video of it online, but is seems there's some beauty treatment called 'shimmer oil' which is screwing up my search). You can also place a wooden object in the oil ... if it's sufficiently hot, you'll see small bubbles as the moisture in the wood steams out.
Sep
16
answered What types of food are safe for short-term room-temperature storage?
Sep
16
comment What types of food are safe for short-term room-temperature storage?
An excellent point -- a grocery store would get shut down if they were storing things improperly. Of course, there are cases where they'll refrigerate things that don't need to be chilled, just to make it seem like it's more fresh (eg, soy & most nut milks; they recommend serving it chilled, but it doesn't need to be stored that way long-term)