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visits member for 4 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
13
comment Is ground upper turkey thighs the same as regular ground turkey?
'regular' may vary by region or store -- one of the stores near me only recently started carrying ground turkey that wasn't ground turkey breast. (which is much too lean to be useful, in my opinion)
Jul
11
comment Does cutting meat into pieces make it go bad faster?
It's one thing to cut up the meat early -- I'll do it in the morning and give it a marinade in soy sauce (in that case, the salt is a preservative), but don't mix it with the vegetables, as you don't need to cook them the same amount of time. (you'd now have to cook the vegetables fully through, as they're contaminated by meat juices)
Jul
11
answered Shaking Method for Garlic
Jul
9
awarded  Yearling
Jul
8
answered Once a month cooking
Jul
8
comment How to prepare meat for the whole week?
well, I had started answering the question, as I think these sorts of things are useful for getting people into cooking. Yes, it might be broad, but in many ways it's more specific than cooking.stackexchange.com/q/149/67 .
Jul
6
comment A Substitute for beef shanks?
you didn't mention where you live, but I find that if I go to 'ethnic' groceries (latin, asian, african, middle eastern), rather than the larger supermarkets, I can find more varied products.
Jul
6
comment What is the purpose of heating agar powder
+1 for the comment about straining before putting stuff in a whipper. it's a really, really bad thing : cooking.stackexchange.com/q/34657/67
Jul
5
comment Why didn't my pan-fried potato wedges turn out crispy?
related : cooking.stackexchange.com/q/6667/67 (although that one won't help you so long as you have a lid on it)
Jul
4
comment How much is a cup of graham cracker crumbs in crackers and weight?
@CareyGregory : I could see this answer being useful if someone had a recipe and wanted to know if they had enough before they started crushing -- or if they were scaling up, and needed to know how many boxes they needed to buy. I would suspect, however, that there'd be some variations based on how finely you crushed them.
Jul
4
comment Without knife skills, how can I quickly and accurately dice vegetables?
agreed w/ GdD -- the ones for home use come with hand guards for a reason.
Jul
3
answered How do I adapt to grilling without a lid?
Jul
3
answered Advice on use and care of Le Creuset cast iron skillet
Jul
2
comment How much food for a tasting event? How big of samples?
I'd think it'd matter how many other groups are participating -- if people are sampling from 30+ different places, you'd want smaller portions than if from only 12, so there's less food wastage. I'd recommending contacting the event coordinator and asking them for advice.
Jul
2
awarded  Curious
Jun
30
reviewed Leave Open What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
Jun
30
reviewed Close How do I brew longjing tea?
Jun
30
reviewed Leave Open White Stains on stainless steel
Jun
30
reviewed Leave Open What's a good substitute of onion for someone with an onion allergy?
Jun
30
reviewed Leave Open when does a boiled egg become a poached egg?