Joe

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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.

	25,020 reputation	bio	website		visits	member for	2 years, 10 months
13685 badges		location	Maryland		seen	16 mins ago

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Jul 23	answered	Translating cooking terms between US / UK / AU / CA / NZ
Jul 23	revised	Translating cooking terms between US / UK / AU / CA / NZ note re: jams/jelly
Jul 23	revised	what is a good liquid to replace tequila with? added the update section
Jul 23	answered	what is a good liquid to replace tequila with?
Jul 23	comment	Why isn't it safe to eat raw chicken? @paperjam : because the question was about safety. My comment was about squimishness; they might be related (we react psychologically to many things that might be dangerous), but not liking the texture isn't a food safety issue.
Jul 23	answered	'Lighter' version of American breakfast
Jul 23	comment	'Lighter' version of American breakfast @hobodave : he mentions English/American breakfast in the question (not the title), which often includes beans : en.wikipedia.org/wiki/Full_breakfast ; I'd have replaced the beans w/ potatoes or even just toast for it to be more "American".
Jul 23	comment	How can brown stains be removed from pots and pans? I have a theory that what you've managed to do is cause the exact same reaction as what you're trying to do with season a cast iron pan -- effectively cook down the oil so it forms a tough, plastic-like surface. (I've done it in a few of my pans, and I find cleaning it whil fairly hot, and one of those free scrubby pads works pretty well)
Jul 23	revised	Is it safe to eat raw eggs? edited tags
Jul 23	answered	Timing cooking: methods / workflow
Jul 23	comment	Timing cooking: methods / workflow @hobodave : conveniently, she only needs the stuff that's right up front, so she doesn't have to go digging trying to figure out that the tumeric's fallen way in the back.
Jul 22	comment	Do bananas ripen better in rice sacks? I think we need to get bananas, rice sacks and brown paper bags and test it.
Jul 22	answered	Is it cost effective to make your own roast beef sandwich?
Jul 22	comment	Timing cooking: methods / workflow @hobodave : that stills throws you off, "I can cut stuff up at the same speed", you think, as she's talking and cutting, but if she then switches to overdrive when the camera's off, it'll throw your time estimates. If I ever do a cooking show, I'll keep a clock in camera at all times, and use time compression so you can be assured how much time has elapsed.
Jul 22	comment	How can I keep hot food hot when transporting it? If you have the same one I do, which has all of those features -- it also has an oversized lip on top which makes it absolutely impossible to fit into a dishwasher. And it'll turn completely off, rather than stay on warm if you leave it for too long. (not sure exactly how long -- got stuck working late, and when I came home, food was in the danger zone, and I had to pitch it)
Jul 22	comment	Timing cooking: methods / workflow I don't trust her commercial breaks. Maybe in the earlier seasons, but she seems to get a miraculous amount of stuff done in the breaks, and suddenly a food processor is set up, etc. It's better than the chefs who swap out stuff, or make comments about 'and you'd want to cook this down for 5 minutes', which if you miss you'd have screwed up the timing.
Jul 22	comment	Is there any way to sous-vide without a machine Also see : cooking.stackexchange.com/questions/1959/… and cooking.stackexchange.com/questions/488/…
Jul 22	comment	Is there any way to sous-vide without a machine Okay ... so we have sous-vide, steamer, rice cooker, slow cooker, deep frier ... all just containers with a heater ... why the hell hasn't anyone made a unit that just does them all yet?
Jul 22	comment	Can you purée without a food processor? Good point on the ricer or food mill -- it won't damage the food enough to get to 'purée', but you won't have the lump issues with using a hand masher.
Jul 22	comment	How can I keep hot food hot when transporting it? Good point about the placement within the car ... and the sleeping bag reminded me -- I also have a set of soft-sided coolers that I use for transport (from the local hardware store); I keep the larger one in my car for stuff from the farmer's market, but the mid-sized one holds most casserole dishes, the larger one can fit lots of dishes, and the insides wipe clean; I also have a couple of insulated bags from Trader Joe's that I can slip smaller items into, as well. ... and for bulk shopping, I have a huge insulated bag from Restaurant Depot.