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location Maryland
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visits member for 4 years, 10 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.


Jun
11
comment Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
related : cooking.stackexchange.com/q/32539/67 (possible duplicate for reuse for oil ... but doesn't cover vinegar and others)
Jun
11
comment My chutney is too thick
What is your intended use of the chutney? If you're going to be using it on its own (eg, as a spread or dip) you can warm it up ... if you're going to be using it in something with moisture (eg, a curry), just add more liquid to the item you're adding it to.
Jun
9
comment How to prevent dough from stopping food processor motor
are you using the metal blade, or a plastic dough blade? some of the plastic blades have a higher clearance from the bottom ... Mark Bittman's broiche recipe gives my food processor problems because it's so sticky and calls for the metal blade.
Jun
9
reviewed Approve Translating cooking terms between US / UK / AU / CA / NZ
Jun
8
comment How can I make my carrot cake taste more carroty
I'm starting to see more heirloom carrots at farm stands in my area (Maryland / DC Metro) ... but I haven't seen the huge 'winter carrots' that we used to get in the Netherlands.
Jun
7
comment How to know if my walnuts are fresh enough to be good to eat?
Are they black walnut? They have a much stronger flavor (vs. Persian / English walnuts), and I peronally think they're a bit bitter.
Jun
6
comment Why do Pocky and other “stick” biscuits have this distinct burn pattern?
I suspect a grid, not just a parallel grating.
Jun
6
answered Preparing / pre-cooking hash browns / home fries
Jun
5
comment How to scale chicken recipe that requires cooking in a single layer?
@Jessica : Yes, but I'd be inclined to try reducing after cooking, so the liquid penetrates further. You might also try a pre-marinade, but you need to then either change the sauce, or boil it for sufficient time as it's been next to raw meat.
Jun
5
answered How to scale chicken recipe that requires cooking in a single layer?
Jun
3
comment Uses for dry bread
possible duplicate of Uses for stale bread?
May
30
comment Good websites/cookbooks covering more tailored approach to cooking vegetables?
related : cooking.stackexchange.com/q/7925/67
May
30
answered Dishwasher safety - “top shelf” vs. “bottom shelf”
May
27
answered Edible supports for a fondant palm tree
May
27
comment Is this type of vegetable peeler effective?
+1 for suggesting going to the store and trying them. (you might need to bring a few carrots and a potato, just to really try it out)
May
17
comment How can I attach printed rice paper decorations to cakes / cookies?
@Vicky : not a problem. When you first asked, I assumed that you needed it soon ... I typically prefer not to answer unless I have experience. (my only knowledge of it was asking the bakery at Kroger questions when they first started offering it back in ~1998 or so, and then some internet searching)
May
16
comment Cause of foam in fried chicken pan?
The water causes the bubbles, but if it's actually foaming, I suspect it's proteins that have leached into the water from the chicken. (similar to the scum that forms when making stock)
May
15
comment Pulled pork substitute- How do I do it?
I would personally be inclined to use chicken thighs. They're easy to get, reasonably priced, they can be cooked up to a similar texture, and they're not a strong flavor like beef.
May
15
revised How can I attach printed rice paper decorations to cakes / cookies?
added update
May
14
comment Is bread that can go mouldy better than that which does not?
@Avaq : it might also be a function of the environment (climate, not the bread itself) -- the humidity and temperature are different between the Netherlands and the UK, so the same bread might degrade differently.