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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.


Nov
15
comment What should one look for in the license terms of a crowdsourced recipe website?
It doesn't look like anyone's made any moves to close this question, but should it come to that, I'd propose it be moved to opendata.stackexchange.com . (disclaimer, I'm currently a moderator over there)
Nov
14
comment How to cook chicken cutlets in a cast-iron skillet
one minor note -- if it's a teflon non-stick skillet, the oil needs to be in the pan before heating it. (so you reduce the risk of over-heating the pan)
Nov
14
comment Why did my hummus go bad?
Or there's forgetting to add the garlic entirely. Luckily, dips are generally forgiving, and you can add things in later and mix them back in. (although, garlic's one that you want to mix well, or let sit so it's got a chance to distribute ... unless you like the sudden hit of a chunk of garlic)
Nov
14
comment How does sourdough (wild yeast) starter differ from location to location?
My understanding is that how you store it affects flavor, too. (eg. what temperature you let it incubate at)
Nov
14
comment How to prevent minced chicken from sticking and forming a single lump?
related : cooking.stackexchange.com/q/32212/67
Nov
14
answered How to prevent minced chicken from sticking and forming a single lump?
Nov
14
comment How to prevent minced chicken from sticking and forming a single lump?
actually, the water boils off ... it's not a problem. It can make for a different texture, but I wouldn't describe it as 'sludgy'. (compare Coney Island style chilli vs. Cincinnati style chili)
Nov
13
comment Replacement for pasta that is natural and fairly low carb
people are cruel ... downvotes for not realizing things had more than one name?
Nov
13
revised How to make flavoured rice like uncle ben's chinese rice?
added tag, fixed some typos
Nov
13
comment How to make flavoured rice like uncle ben's chinese rice?
You'll probably want to ask this as two questions -- one about it drying out even after additional liquid, separate from the attempt to recreate the boxed mix.
Nov
13
comment How to store extra, unused brine?
If you've got empty space in your fridge, it's worth filling it with some sort of a thermal mass, and this would work rather well. (and it's more useful than just water bottles)
Nov
12
comment Food safety concerns regarding cooked steak stored in the fridge
I'd personally send it to the fridge whole -- it's easier to cut thin when it's been chilled down, and you won't get as much moisture loss (both from bleeding out after cutting, and evaporative while in the fridge).
Nov
10
comment Keeping bananas fresh for longer
related : cooking.stackexchange.com/a/5005/67
Nov
10
revised Flan recipe calls for a blender; how can I make it in a mixer instead?
removed mention of sugar, other reworking
Nov
10
answered Flan recipe calls for a blender; how can I make it in a mixer instead?
Nov
10
awarded  Nice Answer
Nov
8
answered How to add banana flavor to my cookies?
Nov
8
comment Can I make a good pizza in a home portable oven?
@SAJ14SAJ : My only assumption is that there's a crust that's not cooking completely with the current methods being used, and that they want that type of crust. Therefore, pre-baking, the same that you'd do if you have an under-powered full size oven.
Nov
8
answered Can I make a good pizza in a home portable oven?
Nov
7
answered Cause for Popovers not Rising in Oven?