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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.


Jan
31
comment How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
@SAJ14SAJ : it might not answer the thermodynamics problem, but he's right. Every time you do it you introduce risk and the odds of food poisioning. If you do it enough times, odds are, you'll either kill yourself or get very, very sick.
Jan
28
comment How do I duplicate these chips?
What are the ingredients? If there's oil in them, I'd be inclined to toss them in oil, and follow recipes for oven fries.
Jan
28
answered Can I reuse chopped onions?
Jan
28
comment What can I use in place of sherry in a recipe with king prawns, garlic and paprika?
Be careful of the 'cooking' versions of wines ... they're often salted heavily, so that they can't be drunk straight. (it's required in my state, as stores can't sell alcohol w/out a liquor license). Check the ingredients to be sure; if there's salt, you'll want to leave out any other salt, and taste the dish before adjusting the seasoning.
Jan
28
comment I have a coarse pepper grinder, and it says not to grind over steaming pots, why is that?
@SAJ14SAJ : it's not that it ruins the bit that you're using that time ... it's that the moisture gets into the container, and then you have damp spices or herbs that you put back on your shelf and have a chance to get strange when sitting in your dark cabinets.
Jan
28
awarded  Nice Answer
Jan
25
answered Seasoning Chili for Young Children
Jan
25
comment Chili with bitter aftertaste and not enough kick
The 'not enough kick' would definitely be from the cayenne -- 1/4 tsp on a 'couple of spoonfuls' should've had plenty of heat. How old was it, and how was it stored? It will loose heat over time, and I don't know if it's possible for it to pick up other flavors (or for other flavors that are normally masked to come through).
Jan
25
comment What is 100% juice?
One thing to add -- the 100% juice from concentrate will typically go through two pasturization cycles (once while concentrating it, then again after watered down). So there's more degredation than you'd get if purchased the concentrate and rehydrated it yourself. (America's Test Kitchen did a taste-test, and said it was evident in their results)
Jan
23
comment No-Knead Bread: How long should I raise the dough in different tempratures?
The series of books 'Artisan Bread in 5 Minutes a Day' specifically use a short rise at room temp + a chill in the fridge ... but I haven't compared the proportions of the recipes to see how much they differ from the one linked to in the question.
Jan
23
answered How to minimize the impact of unpopped kernels and kernel shards in popcorn?
Jan
23
comment How to minimize the impact of unpopped kernels and kernel shards in popcorn?
I heard a story from one of my high school teachers that one of his former students is the reason that Orville's pops up so well -- they coat the kernels to limit their dehydration as they sit on the shelves. I've never found anything to confirm or refute this though. (and I buy my popcorn at the local Amish market, as they have high turnover, and I can get it at 1/4 the price of the grocery brands)
Jan
23
comment How to minimize the impact of unpopped kernels and kernel shards in popcorn?
And as another possibility, are they microwavable bags vs. unpopped to fill some sort of popper?
Jan
23
comment must I toast bread over a flame or are HOT toasters still made somewhere?
Don't forget to consider the number of slices -- a 4 slice 1200 Watt toaster might not toast as fast as a 2 slice 1000 Watt toaster. And look for the ones that mention that they're cool to the touch -- that suggests that they're not radiating all of the heat away from the toaster (and getting more to the bread)
Jan
23
comment Does ginger have to be peeled? If so how?
@SAJ14SAJ : try a different spoon. You want one with a thin enough bowl that there's an edge to it; I have some really heavy spoons that don't work well, but some tea spoons that are significantly faster than a peeler.
Jan
21
comment What is the difference between cheesecake and NY cheesecake?
I can tell you what's not a NY cheescake -- Italian cheesecake (which we never qualified as anything other than 'cheesecake' when I grew up. It's made with ricotta cheese, and often had wheat berries or candied citron in it for Easter.
Jan
20
reviewed Reject What's the difference between Greek and Bulgarian Feta Cheese
Jan
20
comment Best moment to put salt in spaghetti?
The time it takes to boil depends on the amount of water and the size of your burner ... I've cooked in some kitchens where you were lucky to get a pot boiling in 15-20 min. And even with 10 min, if you're cooking pasta night after night like we did growing up (Italian American family), over time it adds up.
Jan
20
answered Best moment to put salt in spaghetti?
Jan
18
reviewed Approve pulses tag wiki