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visits member for 5 years
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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.


Oct
8
comment What is the definition of a cup of coffee
I disagree that it's smaller than other hot beverages ... standard tea "cup" is 5oz, standard coffee "cup" is 6oz.
Oct
8
comment What is the definition of a cup of coffee
@Aaronut : tea "cups" are frequently 5oz (a little smaller than a coffee cup). Look up sizes of water kettles, and compare the size in liters, oz or quarts vs. the number of 'cups' they claim it'll make. Here's one that mentions '8 cups' and '40 oz'
Oct
8
comment Is there an official comprehensive list of E-numbers?
I'm not sure if the US even uses them normally. (we have 'yellow dye #5' and names like that over here). Another place that you might try asking is on OpenData.SE
Oct
8
comment What ingredient, besides beans, creates a complete protein together with rice?
Meat is a complete protein on its own. The issues with 'complete proteins' tend to be for vegetarians who aren't eating meat.
Oct
8
comment What ingredient, besides beans, creates a complete protein together with rice?
@Jolenealaska : but we were never told why he didn't like beans. If it's a texture thing, lentils might be okay.
Oct
3
comment Why the common basic taste of energy drinks is tutti-frutti?
Many of them have ingredients in them that is just foul tasting (eg, caffeine). I'd suspect that part of it is to cover up the flavor of other ingredients; it's harder to match a specific flavor when you're dealing with something assertive.
Oct
2
comment How to make dutch pannekoek?
It sounds like the original poster had some experience ... but just in case someone else stumbled upon this question, I thought it'd be good to mention.
Oct
2
reviewed Approve Balance overly sweet liqueurs
Oct
2
reviewed Approve Wine sediment clinging to top of bottle?
Oct
2
comment How to make dutch pannekoek?
After pouring in the batter, you often need to tilt the pan to get good coverage of the pan. (if you just poured it in and let it flow on its own, you'll end up with too thick of a pannekoek, unless you make the batter really thin, which gives you other problems later)
Sep
30
answered Is there any danger to letting food cook in a slow cooker for a very long time?
Sep
30
revised Safe to leave oven on at 180F while at work to cook ribs?
added comment re: electric, not gas.
Sep
30
comment Safe to leave oven on at 180F while at work to cook ribs?
....oh, and years ago, Whirlpool put out the 'Polara' fridge/oven, so you could put your food in there in the morning (on chill), then have it start cooking so it'd be ready for you when you got home.
Sep
30
revised Safe to leave oven on at 180F while at work to cook ribs?
added 17 characters in body
Sep
30
comment Safe to leave oven on at 180F while at work to cook ribs?
@CareyGregory : excellent point ... I knew some folks who moved into a shared apartment after college and couldn't figure out why their dryer no longer worked ... because they had been there for months and had never emptied it out. Dish washers are also a problem if you infrequently use them ... if it's your first time running it in 6 months, you might have dry-rotted gaskets.
Sep
30
answered Safe to leave oven on at 180F while at work to cook ribs?
Sep
28
comment Is it possible to make transparent / translucent pastry?
Rather than a sheet, you could probably just pour a gelatin mixture over it, and let it firm up ... it'd be kinda like a cross between a pie and an aspic.
Sep
27
comment What causes a tomato sauce to have a bitterness and getting rid of it?
It's not so much absorbing anything as the sweetness from the carrots help to mask it. Personally, I add a fair bit of carrot to my tomato sauce, but you need to cook them down before adding the tomatoes as the acid will preserve their firmness. You can also add a little bit of sugar to help balance things out if you don't have the time to finely chop (or grate) carrots and cook them down first.
Sep
27
comment Is it possible to make transparent / translucent pastry?
They get really sticky as they dry ... if I have to make a bunch of spring rolls up in advance, I set each one on an individual lettuce leaf so it can still be picked up. I'd probably try to find a way to cut them down so they only covered the top up to the crust, so you don't have issues w/ it sticking to the plate or the pies around it. (note that I'm assuming you're sealing them after they've cooked ... I have no idea if they remain transparent if baked)
Sep
18
answered Good uses for leftover Bechamel?