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visits member for 4 years, 3 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.


Oct
2
reviewed Approve suggested edit on What do I need to consider when upgrading to a 40 quart mixer?
Oct
2
answered Did I just almost start an oil fire?
Oct
2
comment How can I evenly grill a thin steak on a skillet?
A brick wrapped in aluminum foil works, too ... and you don't have to stand over it the whole time. Or another small (but heavy) pan.
Oct
2
answered Can you warm biga in a microwave?
Oct
2
comment What do I need to consider when upgrading to a 40 quart mixer?
@rumtscho : sorry ... started writing answer, then got distracted by work, then fell asleep ... woke up, and hit submit when it was incomplete.
Oct
2
revised What do I need to consider when upgrading to a 40 quart mixer?
computed the time under PVA
Oct
2
answered What do I need to consider when upgrading to a 40 quart mixer?
Oct
1
awarded  Nice Answer
Oct
1
comment What is the “standard” salsa tomato?
@Jefromi : ah, okay. I admit I don't really pay attention to the names of tomatoes at grocery stores (in part because I get enough from my mom's garden, or my garden the years I plant, or farmer's market)
Oct
1
comment What is the “standard” salsa tomato?
@Jefromi : roma is an italian variety of plum tomato. It's entirely possible that Jitomate are old as 'roma' tomatoes in the US, but they're likely different varieties.
Oct
1
comment How to set the temperature in a refrigerator without proper indication on the dials?
100% agreed ... all that matters is that it's keeping the correct temperature (assuming it's not sucking down an unreasonable amount of electricity to do so)
Sep
30
awarded  Explainer
Sep
30
comment Is there a way to stop marshmallows from melting off the stick?
if you only have metal skewers, and don't have suitable sticks ... cook more than one marshmallow at once. You'll have less exposed metal, and even if you heat it up, only the one closest to the handle is likely to melt internally. This of course assumes that you have the marshmallows so that the metal tip isn't exposed.
Sep
29
comment How to remove the excessive saltiness from gammon?
@Didgeridrew : dry curing hams takes a 1-2 weeks in salt or brine, then 1-2 months to air dry ... if you waited 'til mod-November to slaughter, it might not be cured in time for Christmas. But by then, the average temperatures in Germany and Scandanavia (where the tradition is believed to have started) are quite cold, and wouldn't have needed a full cure ... they could've just smoked it, or lightly brined it.
Sep
29
comment How can I tell if homemade ginger syrup has gone bad?
Many people use syrups a little at a time ... so each time he opens the bottle, there's a chance at getting natural airborne yeast in there ... and then the fermenting starts.
Sep
29
awarded  Revival
Sep
29
comment What would be the effect of doubling the egg in this bread?
related : cooking.stackexchange.com/q/1610/67
Sep
29
comment How to remove the excessive saltiness from gammon?
@PrestonFitzgerald : thin slices are fine, either in a sandwich, as a topping for or wrapped around something. Even on its own it's fine in small amounts ... but in large volumes, it's basically a salt lick.
Sep
29
answered How to remove the excessive saltiness from gammon?
Sep
29
comment What is 'adequate' refrigerated space for a single person
I don't know that this question is answerable in its present form -- how many meals are you preparing yourself vs. ordering out? Where do you live? (different cultures have different needs for refrigeration). Do you cook every meal fresh, or do 'once a week' type cooking?