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location Maryland
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visits member for 4 years, 3 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.


Feb
27
comment Any advice to help me form and shape stuff more uniformly?
A hate the term walnut-sized ... do they mean shelled, or unshelled?
Feb
26
answered Devising a first-scratch bread recipe
Feb
26
revised Substitute for bell peppers in meat dishes
added update secion.
Feb
26
comment Substitute for bell peppers in meat dishes
@Kryptic : blah ... frying ... bell peppers have a fair bit of sugars in them, which aren't in a lot of vegetables ... let me go update my answer.
Feb
26
awarded  Nice Answer
Feb
26
comment If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?
Due to labeling laws in the US, the rounding rules change depending on what's being measured. Although grams are rounded to the 'nearest' 0.5, you're required to put 0 if it's less than 0.5 (which by definition, isn't rounding); calories are rounded to the nearest 5; I can't find any rules on rounding of percentages, but I'd be confused if I saw '0g, 2%' for something. The term "No cholesterol" does mean that they're mailing a claim tht there isn't any.
Feb
25
comment unused drink packets
@Mien : Sorry, no ... I'll have to actually try a screwdriver (and probably an Agent Orange, as it's been ~15 years since I had one) to compare them.
Feb
25
answered unused drink packets
Feb
25
comment unused drink packets
I've actually wondered if it's possible to make something passable as a lemon meringue without using citrus, but only Countrytime Lemonade. Is that wrong? (I've had the idea for years, but have never tried)
Feb
25
comment Substitute for bell peppers in meat dishes
How are you preparing the bell peppers? or even, what meat dish? that might help give us ideas for suggestions.
Feb
25
answered Substitute for bell peppers in meat dishes
Feb
25
comment Substitute for bell peppers in meat dishes
The great thing about peppers -- there's no need to ever buy seeds ... every time you buy a pepper to eat, you get enough to plant more peppers than you need for a small garden.
Feb
24
comment How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
@Satanicpuppy : I've done both broiler and grill finish ... I personally liked the grill finish, just because I could better control things without being paranoid that turning away for 10 sec could ruin hours of work. And I've packed 'em up after braising in the oven, then reheated 'em on the grill (at someone else's house), with pretty good results.
Feb
24
answered How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
Feb
24
comment How can I add meat into a completed tomato sauce?
@Daniel : I was afraid of that. If you were to add crushed tomatoes or even watered down tomato paste, you're going to have a raw tomato flavor, which wouldn't be ideal ... I might go for wine, broth, or a little milk to wet it down ... water if you really had to.
Feb
24
comment Filtering home-rendered lard
I've never seen cheesecloth at fabric stores (but admit, I haven't been looking) ... but I know you can get muslin, which will work as a decent substitute (but because of the tighter weave, it won't drain through quite as quickly ... but it'll stain out the small bits really well) In a pinch, I've also been known to line a strainer with paper towel, you just have to be patient, and careful to make sure you don't tear it or you have to start over.
Feb
24
answered How can I add meat into a completed tomato sauce?
Feb
24
revised Storing knives in knife sheaths
fixed mistake under counter -> under cabinet
Feb
24
comment Storing knives in knife sheaths
@TMarshall, @Doreene : blah ... I mis-typed ... I meant "under cabinet" not "under counter". oops.
Feb
24
comment What determines if the handle of a pan gets hot while in use?
Besides how hot the handle actually gets -- the texture of the grip can have a significant amount; a smooth handle will transfer more heat to your hand, while some textures can act tiny cooling fins so you've got less contact area for conduction and there's more surface area for cooling. (and all of these comments only matter for stovetop use ... it's always going to get hot in the oven, which is why some wooden handles unscrew)