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visits member for 4 years, 4 months
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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.


Nov
4
revised Translating cooking terms between US / UK / AU / CA / NZ
added rapeseed / canola
Nov
4
comment Possible to cook chestnuts on a wood burning stove?
exploding chestnut are dangerous ... it's like popcorn, but with the shell doesn't stay attached ... and it's much, much harder. I'm thankful I was wearing my glasses when I made the mistake of not cutting into all of the shells and put 'em in the oven. (then went to remove them, and one exploded while removing the tray, and pinged off my glasses)
Nov
3
comment Can I store suet or home-rendered tallow at room temperature for a year?
Packing meat in fat predates canning. In european cultures, it typically goes by the french name confit ... but I don't know if you would need to wax seal it to avoid the top layer of fat from going rancid.
Nov
3
comment How does pudding make cake moister?
@Jefromi : I know it makes a denser cake; it's useful if you're going to be making a tall, stacked cake, and you're lazy and working w/ boxed mixes.
Nov
3
comment How to bake frozen chicken without setting off fire alarms?
Is this the only think that you've used your oven for since you started having problems? (is it the oven, or the food in the oven). I've never tried cooking chicken from frozen; I'd have suspected that you'd want to cook at a lower temperature to reduce the chance of overcooking the outside before the inside was done.
Oct
31
answered What are these called in english?
Oct
31
comment How can I adapt slow-cooker recipes to allow more pre-preparation?
@Dacio : dry is often a sign that it's just been cooked too much (and squeezed all of the moisture out). You can try not browning it in advance, but then you'll lose some flavors that you develop from browning.
Oct
30
comment How can I cut a tomato without a knife?
I personally keep a bottle of isopropyl alcohol in my office to clean and disinfect things, but then again, I also tend to have at least one pocket knife on me at all times ... unless I'm going through an airport or to the courthouse.
Oct
30
comment What is the best way to add greens to an omelette?
related (but about pizza) : cooking.stackexchange.com/a/36753/67
Oct
30
comment How can I adapt slow-cooker recipes to allow more pre-preparation?
@Erica : the issue is both thermal mass (more to get up to temperature) and thermal shock (if you don't have lots of liquid, the bottom will heat while the top is still cold, and it can crack if there's too much of a differential or rapid change (eg, pouring boiling liquid all at once into a chilled crock).
Oct
30
comment 5 Gallon Drinking Water Container
If you're going the plastic route, don't use a bucket; the weight of a 5 gal of water on those little tiny handles sucks. Instead, get a plastic jerry can. Which then made me wonder if someone still made/sold metal jerry cans in blue (to mark it as water & not fuel), and yes, they do.
Oct
30
comment 5 Gallon Drinking Water Container
I would've said gourds, but those are more fragile. (although it might be acceptable if a were thick-walled)
Oct
30
answered 5 Gallon Drinking Water Container
Oct
30
answered How can I adapt slow-cooker recipes to allow more pre-preparation?
Oct
29
answered How to put stuff inside baked sandwich and bread?
Oct
29
comment What's the best container to ferment vegetables?
I've not done fermenting myself, but I would suspect that if you're using glass jars, that you'd want to cover them or keep them in a cabinet, so that light doesn't hit them ... as that might affect the type of bacteria present.
Oct
28
comment Can I boil milk unattended (and still keep the pan clean)?
@Jolenealaska : members of the Society for Creative Anacronisms. Unfortunately, it's in the shape of plate mail. (but not helms, those need to be at least 16ga).
Oct
28
comment What non-alcoholic liquid can I use to store Ginger, both cooked and raw?
I've used candied ginger in recipies ... it's similar to candied citrus zest, in my opinion. It's fine as an ingredient, but you can't easily swap it in for something that might typically call for ginger.
Oct
28
comment Can I fix butter (for a sauce) after putting too much mustard in?
I have no idea why people downvote. I try to save it for the really bad messages. I was well under 1% downvotes/upvotes until we had one prolific poster who I thought was posting too many uninformed posts (and then deleting the ones that weren't getting upvoted). The only think thing that I can recommend is some improved fomatting. add a '> ', '* ', '1. ' or 4 spaces in front of a line to set things off in different ways, so you don't have to make it all paragraphs.
Oct
28
comment Are there blue foods out there?
and shellfish ... blue crabs and blue lobsters turn red when cooked. I once went to a talk where someone had some color-analzing tool, and determine that most "blue" foods were actually closer to purple/violet. Blue crabs were the closest to "blue" (but it's the shell, which we don't eat).