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location Maryland
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visits member for 4 years, 5 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.


Aug
26
answered Meals safe in danger zone
Aug
26
comment What sort of rice and noodles are “brown rice” or “brown noodles”?
@satanicpuppy : I'd admit that a lot of the whole wheat noodles have a flavor/texture that takes a little getting used to ... and I haven't kept good notes on which were the ones that didn't suck ... but when you're using heavy sauces, it's definately less noticable,
Aug
26
answered What kind of cooling garnish is like ice cream but doesn't melt?
Aug
26
comment Meals safe in danger zone
From when I went to school in Alabama, we'd freeze lemonade overnight in a thermos (plastic, not vaccuum; leave the top off when freezing), and on the walk home it'd have thawed to a point where it was still a little bit slushy. Of course, on the days it was 100F, my mom would try to pick us up so we didn't have to walk those days.
Aug
26
comment What Sampling Bread to use for Pulled Pork, open faced?
Most commercial potato breads are very soft, but whenever I've done them at home, I've gotten tender, but much denser. That might work better for the wedge, if mfg's willing to do his own baking for this.
Aug
22
answered What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
Aug
20
awarded  Nice Answer
Aug
19
comment How do I color an egg black?
For thicker egg shells -- use smaller eggs. (for chicken eggs, at least ... if you change species, this might not hold true)
Aug
19
answered What's the purpose of clarifying butter?
Aug
18
comment Ultimate cookbook for busy people
As much as I comment about how 30min meals is a bit much when you're cooking for yourself ... 15min is really short ... a poor stove might not even bring water to a boil in 15 min ... so no rice, pasta, etc. I have a load of recipes for 15 min of effort, but they often take more than 15min from start to finish due to unattended cooking time.
Aug
18
comment What features do I want in a Toaster Oven?
yep ... my main complaint about every toaster inthe stores I looked at. And it wasn't like I previously had some fancy European toaster ... it was a Black & Decker, but Sears, Target, and whatever other stores I tried just didn't have that toast-doneness dial, just a timer ... and the time is different for different bread.
Aug
17
comment Replacing butter with olive oil
I seem to recall someone telling me that there was something that cooked significantly different in butter vs. oil ... I think it was onions. I don't know if the water helped to mellow the cooking by lowering the temp, if so, clarified butter and oils should cook similarly.
Aug
15
answered What is the “standard” salsa tomato?
Aug
15
answered What kind of sandwich can be made with Shredded Beef?
Aug
10
revised Translating cooking terms between US / UK / AU / CA / NZ
added tinfoil, changed heading on tools, note about contributing to the wiki if rep is high enough
Aug
9
answered Explanation of the phrase “Eye of Round Roast”
Aug
5
answered Would a cream based sauce go well with steaks?
Aug
5
answered What are the purposes of the various specialty knives?
Aug
5
comment What are the purposes of the various specialty knives?
@Aaronut : I think it's too vague, but I don't think it's a duplicate. Related, yes, but not a duplicate. The answers are unfortunately leading that way, when it has the potential to explain when you'd select a boning knife or a cleaver over a chef's knife.
Aug
5
answered How does foil protect a sandwich in the [toaster] oven?