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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.


Dec
2
comment How to store homemade pasta without freezing
I'm not sure what the best way is to dry that much pasta ... but a tip I was given on drying peppers -- if you store them in glass jars, you can check the next day for condensation inside ... which would be a sign that you hadn't dried them enough, and need to return them to drying.
Dec
2
comment How to store homemade pasta without freezing
It takes a fair bit of space to dry pasta. I've cheated and done things like place dinner knives at the edge of my upper cabinets with the handle sticking out past the cabinet, with a can of something on the blade to weight it down. I was just making it for that week's usage, not long-term storage, though. Also, I suspect that egg-free dough would have a longer shelf life.
Dec
2
comment Making stroopwafels with a pizelle iron
It'd probably work, but they wouldn't be as delicate : you'd have more wafel (twice the amount), but you'd also have more stroop (as you'd be spreading it on a textured side). I can't comment if it's 'necessary', as I've never tried making them myself. Instead, you might want to make speculaas, kruidnoten, or pepernoten (aka pfeffernuise), which are what I associated w/ Sinterklaas ... stroopwafels tended to be year-round. But check the recipe for pepernoten and kruidnoten -- some require letting them sit for a month before eating (they soften up as they age, so you don't chip a tooth)
Dec
2
comment What is a “roux” and what are its uses?
@SF : you can also cook your roux in the oven, to reduce the issue of uneven cooking when doing it on the stovetop.
Nov
28
comment Thanksgiving leftovers out all night
Unfortunately, the standard answer is going to be yes, yes you do. There are things you can do to mitigate the risk (eg, pressure cook the turkey into soup), but there's still a risk of micro-organisms having created heat-stable toxins that can lead to illnesses like botulism.
Nov
28
reviewed Approve Thanksgiving leftovers out all night
Nov
26
comment How (or is) “low & slow” turkey safe?
related : cooking.stackexchange.com/q/6446/67 ;
Nov
26
comment Why put Sprite in a baking recipe?
@Jefromi : it might work, but I've never tried it. I'd be inclined to make a syrup rather than just try to mix the sugar into the water ... maybe add some strips of citrus zest while cooking it down, then remove it. Sprite has 38g of sugar in a 12oz can, and a pH of ~3.5 (averaging from multiple websites).
Nov
26
comment Why put Sprite in a baking recipe?
And this is different than the soda used in a coca-cola or 7-up cake.
Nov
26
answered Why put Sprite in a baking recipe?
Nov
25
comment Why put Sprite in a baking recipe?
It boils down and makes a syrup, while sort of steaming the dumping, if it's like other recipes I've seen : macspride.com/wp-content/uploads/pdf/… (make fun of the name or the ingredients if you must, but these are really good)
Nov
24
comment Water bath issue when doubling a cheesecake recipe to make bars
I would think that you'd want bars to be shorter (not as high?) as a normal pie (it's a custard pie, after all) ... but I might consider doubling the amount of crust so you have it sufficiently thick to support itelf.
Nov
24
comment How to make gingerbread more moist and fluffy?
amazon.com/dp/1936493616/ref=rdr_ext_tmb ... use 'Look Inside' go to the front, and look at pages 8 & 9. They mention reducing fat (as it absorbs differently), increasing leavening + moisture, letting it rest (to hydrate) for 30 min before baking. For pancakes, they mention folding in whipped egg whites to lighten them.
Nov
24
comment How to make gingerbread more moist and fluffy?
blah ... I gave my copy of America Test Kitchen's gluten free cookbook to a co-worker and haven't replaced it yet. There was some introdutory text talking about different 'flour replacement' mixes, and their advantages/disadvantages that would likely be useful.
Nov
22
awarded  Nice Answer
Nov
19
comment What is a good technique to make Iced Tea?
@ashes999 : if you're using fresh chlorinated water, the risk is significantly reduced. If you're using well water or other untreated water, then there's an increased (although still small) risk. Also make sure to clean our your carafe between uses, don't just keep re-using it.
Nov
19
comment How concentrated can I brew iced tea?
related : cooking.stackexchange.com/q/6267/67
Nov
19
comment Black tea water: Does boiling water first make a difference?
related : cooking.stackexchange.com/q/41873/67
Nov
19
answered Candied almonds made In a crock pot didn't harden, are still gooey
Nov
18
comment Breaking down a turkey for storage - brine before or after freezing?
Oh ... and a good call on parting it out before freezing ... in high school one of my friends had a bunch of us over, and said there was a chicken we could cook for lunch ... once we got hungry, I found it was still frozen. Tried to speed thaw it, but extracting the neck when the chicken's half-frozen in icy cold water really sucks. (enough that I remember it decades later)