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visits member for 4 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.


Jan
15
comment Should I preheat a pan, or start the cooking timer immediately?
@Mark : not all instructions are well written; unless it specifically says to place in a cold pan to start, assume you should pre-heat it first. If you have a cheap, thin pan it might not matter, but for cast iron, it'll be significantly different.
Jan
14
answered Breakfast vegetable
Jan
14
answered Smoked ham roast: what do I do with it?
Jan
14
answered Chocolate Shot Glasses
Jan
14
comment Breakfast vegetable
It's not typical breakfast in the regions I've lived in the US, but I've seen it on brunch menus ... usually with a runny poached egg on top, to make a sort of sauce for 'em. (or with hollandaise) ... unfortunately, it's a bad time of year around here to get asparagus.
Jan
14
comment Should a [Ceramic] mug be left covered or uncovered during the tea bag steeping process?
Not all teas should be brewed near boiling -- black tea, yes, but it's too hot for oolong, white or green teas . (although, white or green teas in tea bags? there's something even more wrong with that)
Jan
14
comment Breakfast vegetable
The closest thing I can think of in western culture might be a fritata with lots of vegetables ... but I wouldn't think of it as a vegetable dish, per se.
Jan
13
comment Meals to cook using a whole chicken
I don't have a good source for chickens like Jason, but I do the same, and poach chicken when it's on sale for later use.
Jan
13
comment How do Thai People Make Peanut Sauce?
If you don't have the tools to grind your own, you can look for 'natural' peanut butter ... you might have to go and look in the 'healthy' section, or specifically go to a 'health foods' store to find it in the U.S. I can also get some at one of the candy shops near me, as they grind their own. (and cashew, almond, etc.)
Jan
13
awarded  Nice Answer
Jan
13
awarded  Good Answer
Jan
12
awarded  Citizen Patrol
Jan
12
comment Reheating rice for 25 guests
That's a good point when dealing with that much rice -- the way I know to cool off rice quickly is to spread it out on sheet pans so it can steam out (which unfortunately, dries it at the same time). If you're going to go with Yossarian's reheating technique, do this ... but I'd probably try to go with Doug's suggestion of a pilaf / oven cooking.
Jan
12
comment Can I Brown Beef For Slow Cooking the Night Before
I admit, I eat stuff that's well outside of the USDA's guidelines, but I make it a habit to only do it myself, not for food I'm preparing for others. (with the assumption that my immune system might be innoculated, but others might not)
Jan
12
comment Is there a difference between Stew and Casserole?
Good point -- I can't believe I didn't mention that part of it. It's my understanding that the cooking vessel was named first, and the food cooked in it took the name, but I'm not a food or language historian.
Jan
11
answered What is the proper way to dispose of a kitchen knife?
Jan
11
comment What is the proper way to dispose of a kitchen knife?
@JustinPB : I was over at my neighbor's house last night, and their 6 year old was throwing himself against the sofa, like they've told him not to do a hundred times by now ... only this time, there was a metal fork in between the cushions, sticking up. Luckily it didn't need a hospital visit, but well, things you expect to be soft can have hidden surprises.
Jan
11
comment What is the best approach to cut carrot into thin strips?
I have friends who worked at Subway in high school ... I don't know about their carrots, but in the case on onion and lettuce, those arived in the stores whole, and they had various devices to quickly dispatch them.
Jan
11
comment What is the best approach to cut carrot into thin strips?
And to do this, you need sharp knives -- a dull knife won't bite into the carrot as well, which means an increased chance of the blade slipping and cutting you. (and for gratings vs. slicing -- it has its place, but it breaks the cell walls, resulting in much more water loss)
Jan
11
comment Is all sausage considered a “Processed Meat”?
@ptpaterson : you're lucky, then. Most of the ones around me don't, and ever since gas prices spiked a few years back, I've stopped making my weekend journey to do my shopping at a grocery store that's more butcher shop + liquor store + a few groceries, as they make some great sausages.