Joe

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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.

	25,020 reputation	bio	website		visits	member for	2 years, 10 months
13685 badges		location	Maryland		seen	8 mins ago

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Mar 11	answered	Kobe beef in the U.S?
Mar 11	answered	Reusing oil containers
Mar 8	comment	How to use a honey dipper? The important bit is that you let the honey drip off it ... you don't use it to touch the item to be sweatened. They also work well for more viscous liquids like molasses and stroop.
Mar 2	comment	How can I uniformly chop peanuts? I've bought 'pecan meal' before, which I suspect is the leftovers from a similar process.
Feb 28	comment	Why are there no recipes combining both yeast and baking powder? @rumtscho : there might be some rise from the baking powder if it's double acting. I think this is how the 'rising crust' frozen pizzas work ... yeast for the flavor, but a double acting powder to get the actual lift when baked.
Feb 27	comment	What is the problem with overmixing? @rumtscho : She also published Bakewise, which has the first 150 pages on cakes & muffins. (then another 100 on soufles and the steam-raised stuff)
Feb 26	comment	How to economically make home-made sushi? Although talk to your fish counter ... I was on a trip w/ a co-worker, and he asked about fish for sushi, and being a Sunday, they said all of the fish was a day or more old, and couldn't recommend it for eating raw, even with a 24hr freeze. (and for tamago (egg), I typically do a sweetened omelette rather than a fried egg)
Feb 26	comment	When and why would one infuse flavor into sugar for baking? +1 for texture ... you don't want a marshmallow w/ flecks of stuff in it. (it's suck when whipping, and folding it in afterwards wouldn't give a consistent flavor through the whole thing)
Feb 26	comment	Cutting marbled pork without it falling apart @pixelfreak : if you cook it, chill it, slice it, and then reheat it, it'll hold its shape better ... if you're going to go this route, it might be better to cut it into more managable chunks rather than roasting a whole shoulder (so that you can cool it down easier).
Feb 26	comment	What is the problem with overmixing? @Aaronut : if the merging doesn't add in the tags here, it's probably worth adding these tags to the older one.
Feb 26	comment	How to keep thick puréed sauces from separating into solids and liquids? It's admirable that you tried to answer the more broad answer, but this seems a bit scattered, with a lot of tangential comments, and parts that seem to be more guessing ... and that suggestion to use something that's been in the fridge for a week (which most people wouldn't have) is a bit of a health risk; it's one thing to call out 'leftover', it's another to say 'week-old'.
Feb 24	comment	What is the benefit of using a Mezzaluna Knife over a traditional knife @Aaronut : You can, but it's actually the dished bowl that's more important than the knife, as it helps to keep things in one place. It's also useful when mixing lots of different things together (the garlic & herbs at the same time, vs. individually and mixing together afterwards). Of course, for small batches, it's faster for me to do it with a normal knife than remembering where I stashed the mezzluna that I don't use very often.
Feb 24	reviewed	Approve suggested edit on How long does the cream in a freshly baked chicken pie last for?
Feb 24	answered	How to keep thick puréed sauces from separating into solids and liquids?
Feb 24	comment	How to remove the bitter taste from green bell pepper? If you put the roasted pepper in a paper bag, or a bowl covered in cling film as it cools, the steam will make it easier to peel.
Feb 24	answered	How can I increase the amount of gravy I can make from one roast?
Feb 24	reviewed	Reject suggested edit on pre-soaking tea in cold water prior to brewing
Feb 24	comment	pre-soaking tea in cold water prior to brewing I've also heard of reducing the caffeine in tea by letting it steep for a few seconds, pouring it out, then brewing your tea (as the caffeine is more soluble than most of the flavor compounds)
Feb 24	comment	pre-soaking tea in cold water prior to brewing In case of link rot, a more complete table : black (195-205F / 91-96C); oolong (195F / 91C); maté, rooibos or herbal (208F / 98C); blooming (180F / 82C); white or green (175F / 80C)
Feb 24	comment	How can I make low sodium (140mg or less per serving) pancakes / waffles? To expand on the lemon juice idea -- other tart or tangy flavors would help to offset the blandness from lack of salt. Sourdough, buttermilk or sour cream pancakes might be good alternatives.