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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.


Mar
14
answered What spices taste umami?
Mar
14
revised How many different varieties of 'pancake' are there?
added update section.
Mar
14
comment How many different varieties of 'pancake' are there?
@Doug : I was hoping not to have to do that, but okay, I'll go explain further.
Mar
14
comment How many different varieties of 'pancake' are there?
@sarge_smith : I didn't want to give too much, as I don't want to taint the responses, but stuff like dutch pannenkoeken (more crepe like) or german pfannkuchen (more popover like), where the similarity is in name only. I'm not looking for similarity to american pancakes (eg. dutch poffertjes, southern US hoecakes/northeast US jonnycakes) or necessarily cooking technique (south american tortillas)
Mar
14
comment Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?
I don't know about spicing, but I'd think that the meat you'd want to use would change, as with a grill, the melting fat could drip away, while that won't happen when cooking on a griddle. (I guess the dripping fat might carry away some of the spices?) This seems like a good opportunity for some taste tests ... make a few batches with different levels of (normal/over/under), then split each batch & cook on the griddle & grill, and compare. You might only need to grill the 'regular' spiced batch. You could also try how thickness affects things (other than cooking time).
Mar
14
asked How many different varieties of 'pancake' are there?
Mar
14
revised Translating cooking terms between US / UK / AU / CA / NZ
added pancakes
Mar
14
accepted Advice for gingerbread houses?
Mar
14
accepted Overpressurizing a cream whipper?
Mar
14
accepted Advice on time for cooking potatoes au gratin?
Mar
14
comment Advice on time for cooking potatoes au gratin?
I was hoping for a way to estimate the cooking time, but the pre-cooking would take the guess work out of it, and keep me from lengthening the time every time I pull it out to check it.
Mar
14
comment Need suggestions for ABSOLUTE beginner's cookbook
That's a good point ... my first cookbooks were sesame street and super friends cookbooks ... I wish I still had 'em.
Mar
14
answered What are the benefits of Ceylon cinnamon over Chinese cinnamon?
Mar
14
answered Why is there a difference between softened and melted butter when baking?
Mar
14
comment Why is there a difference between softened and melted butter when baking?
related : cooking.stackexchange.com/questions/3168/…
Mar
11
comment How to make roux-based sauce thicker
What the UK calls cornflour, the US calls cornstarch. (corn flour in the US is frequently a finer grind of cornmeal, used for making tamales and the like) see cooking.stackexchange.com/questions/784/…
Mar
11
answered How to make roux-based sauce thicker
Mar
11
asked What features should I consider when getting an ice cream or gelato machine?
Mar
10
comment Cook Burger on Stove - Turns Gray
I agree on the broiler approach. I love my broiler. (and to make things more interesting, other countries call it a grill)
Mar
8
comment Why is gnocchi a dumpling and not a noodle?
Sadly, there is ... TC 34 : "Standardization in the field of human and animal foodstuffs, covering the food chain from primary production to consumption, as well as animal and vegetable propagation materials, in particular, but not limited to, terminology, ... "