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location Maryland
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visits member for 4 years, 6 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.


Apr
13
comment How do you make sure aubergine doesn't go bitter when cooking?
supposedly, male vs. female matters too (females being more bitter), but I've never done a taste-test myself.
Apr
13
comment Can I use the juice from pickles to make bread?
if the bread doesn't turn out so well, there's still no reason to dispose of pickle juice -- assuming it's clean (no one's been reaching in with their hands), you can make new pickles with it. I've also been known to use it in tuna salad, vinaigrettes, etc.
Apr
10
reviewed Approve Are some flavour pairings known to work better than others (and if so, why)?
Apr
9
comment What should I do if power goes out while I am baking cake/cookies?
I had to say something about power outages in my area ... today's was ~3 minutes. (and they haven't been as frequent since Pepco did a major tree-trimming campaign last year)
Apr
9
answered Why does sauce go watery after freezing?
Apr
9
comment Is there a plastic bowl/dish that can withstand high temperature in the oven?
Can you explain why you're looking for such an item? I'd be tempted to point you towards silicone bowls, but I don't know why you're specifically asking about plastic. I suspect resin bowls could take the temperature (especially those that are cured w/ heat), but I don't know if they're food safe when heated (I've only seen them for pet dishes, not for humans)
Apr
9
answered What should I do if power goes out while I am baking cake/cookies?
Apr
9
comment Is it possible to bake a cake without an oven?
related : cooking.stackexchange.com/questions/4626/…
Apr
6
comment Can I boil eggs in the same pot I'm boiling something else?
It's not just a simple issue with phobias -- the problem is that chickens are raised differently than they were generations ago, and the close quarters have lead to increased problems. (and I'm not saying that it's not safe, I'm just saying that there are reasons for the increased concerns of salmonella)
Apr
6
comment Estimating sugar & cream for a coffee service
That could help solve the problem with over-buying (at increased expense and higher generation of waste), but doesn't help at all with making sure I don't under-buy, and then run out 1/2 way through, without having some clue as to how much to buy of those catering packs. I'm actually thinking about going with a sugar pourer (or two) and 5lb bag of sugar, as I can at least use it for baking afterwards ... but the cream and fake sweetener I'd still need estimates on.
Apr
5
comment Should I polish a cast iron pan for use on a glass cooktop?
@Sobachatina : I'm saying I haven't had any problems with glass cooktops with cast iron pans where the back is well seasoned.
Apr
5
answered Should I polish a cast iron pan for use on a glass cooktop?
Apr
5
answered How to keep the fruit on an upside-down cake?
Apr
5
answered Durability of Hard Andonised metal (Aluminum)
Apr
5
comment Estimating sugar & cream for a coffee service
and I should've mentioned ... 60-80 people, but I was hoping for generalized estimates, in case it's larger for the next time around.
Apr
5
asked Estimating sugar & cream for a coffee service
Mar
2
awarded  Nice Answer
Feb
16
awarded  Nice Question
Feb
6
awarded  storage-method
Jan
20
awarded  Enlightened