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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.


May
22
comment Any tips for ways to cook chicken breast for recipes that call for shredded chicken?
And for those that are really lazy (like me), a varient on Rich's suggestion -- turn the stove to warm (or whatever it's lowest is) after slapping on the lid, and you can come back an hour, or even three hours later, without worry ... ideally, you get the liquid to 160F, and you can poach it forever.
May
22
answered New takes on recipe format
May
22
comment How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
I've voted to re-open this, as I think it still relates to cooking, but even if it does get re-opened, you might get more authoritative information from the various backpacking sites; You might try something like Trail Forums, which is for long-distance hikers (eg, people trying to hike the whole Appalachian Trail in one go). I'm guessing that there are other sites out there. (I haven't done anything other than stationary camping in some time, and that's typically only 3-4 days at a stretch)
May
22
comment How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
Although I'd agree that if there were a hiking/camping site, it would be more appropriate, there isn't one, and this relates just as much to cooking as questions like meat dishes for college students , cooking for one, cooking for large groups or once a month cooking
May
19
comment Preview for “The New Best Recipe”? Suitability for vegetarians?
@Doug : the generic term for borrowing from other libraries is 'ILL' (Inter-Library Loan); but I also know that specifically for the Cooks Illustrated stuff, my local library had subscribed to a service, so you could watch videos of America's Test Kitchen if you provided your library card number.
May
19
comment New takes on recipe format
I'm of the opinion that there's no way to actually make them all 'line up' correctly in a book. Maybe on a website, where you could customize the presentation for each person (as we each chop things at different speeds, some ovens take longer to pre-heat, etc.). What it sounds to me like you're doing would be presenting a recipe in a format similar to a gantt chart. You might also want to look at (or not, if you're thinking of trying for a patent) recipe software to see how they present things.
May
19
comment How long can a bottle of self-made basil sauce last without rotting?
I do the same (without the cheese, see comment above), but I keep a separate set of ice cube trays for pesto / stock / etc ... most people just don't seem to like the trace of garlic flavor in their drinks.
May
19
comment How long can a bottle of self-made basil sauce last without rotting?
Pesto will freeze better (or at least, it'll come back from freezing better) if you omit the cheese before freezing.
May
17
answered How can I keep pasta from sticking to itself?
May
17
comment How do I butter popcorn without making it soggy?
I use a very large bowl, so I can just toss the whole thing rather than stirring and getting something else dirty ... and a sprayer (olive oil) : spray the top, flip the contents in the bowl, spray some more, add some popcorn salt, flip, repeat until done.
May
17
comment What can I do with paprika jelly?
I don't know the specific characteristics of this particular jelly, but I've had a number of hot pepper jellies that go very well on sandwiches (fried eggs, ham, etc.) I've also seen recommendations to mix them with cream cheese as a dip or spread.
May
13
comment Tricks to preserve chips (french fries)?
I gave up french fries a few years ago (new year's resolution), but I seem to recall this method working rather well ... maybe not as good as before, but better than any other reheating procedure. (and I've also been known to heat 'em up like that, chop 'em into smaller bits, then turn 'em into a tortilla de patatas.)
May
12
awarded  Nice Answer
May
12
reviewed Approve suggested edit on What is a better-tasting substitute for baking powder?
May
12
answered What is a better-tasting substitute for baking powder?
May
12
answered Kabobs to Fajitas - how to make the meat tender
May
11
reviewed Approve suggested edit on Cake with an impenetrable crust?
May
11
comment How can I get brownies to bake evenly?
Or, rather than getting a tool that doesn't have a whole lot of uses (although, I think I remember someone telling me that some brands of lasagne noodle fit perfectly in there), you could use a muffin pan to get a similar effect, if you don't mind round brownies.
May
11
answered Keep fettuccine from sticking/clumping while cooking?
May
10
comment Ingredients: Danish local specials
@TFD : I wasn't sure ... but if someone else were to read this question, and think the same response applied, they could be quite annoyed if they come home only to have their items confiscated. Hell, I even had a time when I changed planes in Madrid (from international to domestic within Spain), and they made me go back through security, meaning I had to give up items bought at the duty-free shop as they were liquids and I only had my carry-on.