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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
2
comment What regular maintenance is best for a Japanese knife?
And dry it off immediately after washing. If you're going to be putting it up for a while (eg, going out of town for a few weeks, especially if it's a humid time of the year), a layer of oil might be good, too.
Jun
30
awarded  Necromancer
Jun
29
comment How do I write a recipe so others (or Google) can translate it well?
possibly related : cooking.stackexchange.com/q/49043/67
Jun
29
comment Do professional chefs use the internet for recipes?
on the 'hit or miss' front, see cooking.stackexchange.com/q/4614/67 .
Jun
29
answered How do I write a recipe so others (or Google) can translate it well?
Jun
29
comment Sprouts and “better-to-cut-out-parts” in vegetables
@rumtscho : I personally like 'capsicum' to talk about peppers, as there's no ambiguity. Unfortunately, most Americans who aren't foodies or familiar with botany might not know what you're taking about. You could always use 'capsicums (peppers)' to clarify, but then it just starts getting fairly long. See cooking.stackexchange.com/q/784/67 ... there's a section of ~5 bullets talking about pepper vs. peppers under the first heading (vegetables).
Jun
28
comment Complete list of terms used to describe cooking methods?
related (but also closed) : cooking.stackexchange.com/q/47434/67
Jun
26
comment Rice pilaff preparation on bbq grill
rather than a pilaf, a rice dish that's easy to cook on a grill is paella ... but I have no idea about how you'd cook things on that particular grill.
Jun
23
comment When is it OK to cook a burger medium?
@DavidRicherby : the searing kills the pathogens on the meat before cutting. If you don't do it, then trimming the meat has a chance of spreading the pathogens to what had formerly been interior ... either through transfer from the knife or the cutting board.
Jun
19
comment Traveling with Cooked Chicken
Related (although it's traveling w/ raw chicken) : cooking.stackexchange.com/q/16428/67
Jun
17
answered How can I make curly rāmen noodles from scratch?
Jun
17
comment How can I make curly rāmen noodles from scratch?
related : cooking.stackexchange.com/q/34753/67
Jun
17
comment Can I learn to like wine?
relevant xkcd strips : xkcd.com/915 ; xkcd.com/1534
Jun
17
comment How can I make sugarless chocolate brownies more moist
Mashed bananas are another good replacement for oil to add moisture, but has that problem that Air mentioned,
Jun
16
comment Is it safe to leave a broth simmering overnight on an electric stove?
It might be better to put in a low oven, but that might not get quite low enough for what you're doing. Also, see cooking.stackexchange.com/a/37236/67
Jun
15
comment How to bake cake and pastries without oven?
There are countertop ovens, meant for this sort of situation, although they don't hold their temperature quite as well. There's also toaster ovens, but they're even less precise. And there's also the relatively new 'multi cookers' (slow cooker + hot enough to sear on) that claim you can use them as an oven).
Jun
15
comment How to cut peanut brittle
They're sometimes labeled as 'micro serrated'. (and it'll slice through frozen spinach, and still cut tomatoes after going through a can!)
Jun
15
comment How to cut peanut brittle
I can't say for certain, but I'd probably try scoring it while it's not 100% set, letting it firm up, then breaking it ... then coating it in chocolate. Option #2 is a band saw. (although, it might gum up the saw)
Jun
15
comment Identify this seafood from the Black Sea known in Romanian as “rapane”?
Honestly, reading this post was the first time that I had ever heard of a 'whelk', and thought it looked like a conch, too. It seems that they're different, though : ncseagrant.ncsu.edu/blog/2015/03/02/…
Jun
15
comment Baking bread in smaller pans bake time question
And by 'noticeably shorter' ... I generally start checking in 1/2 to 3/4 of the time ... but the problem is that every time you open the oven, you slow down the cooking ... so take notes about what you did, so you can try to improve it the next time around. (and don't just write the cumulative time it took ... it might take longer if you open the door every 5 minutes after 30 min). In this particular case, with the multiple loaves, and that the two smaller dimensions aren't significantly smaller than the normal loaf, I'd leave the time the same.