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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.


Sep
8
revised Making a natural gravy?
edited tags
Sep
8
answered Is there a difference between a slow cooker and a crock pot?
Sep
8
answered Is it possible to freeze nuts to keep them from going bad?
Sep
8
answered Is it possible to substitute Wax Paper for Parchment Paper during baking?
Sep
8
comment How to Get a Nice, Round Home-made Corn Tortilla
Are you letting the dough hydrate/rest before pressing?
Sep
7
comment Blowtorch - hardware store vs kitchen store. Is there a difference?
@dmckee : it's not that much hotter -- 2900C vs. 2800C.
Sep
7
revised Blowtorch - hardware store vs kitchen store. Is there a difference?
fixed spelling of 'MAPP'
Sep
7
comment What's the difference between a Stromboli and a Calzone?
That's what I'm used to, as well. (calzones having ricotta) I'm also used to calzones not having a tomato sauce inside (although they might have sliced tomatoes), whereas strombolis may or may not have sauce inside. I've never seen a calzone that wasn't a 1/2 circle ... except at Ledo Pizza, which I won't count, as it wasn't even fully sealed after folding.
Sep
7
answered Blowtorch - hardware store vs kitchen store. Is there a difference?
Sep
6
answered Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?
Sep
6
comment Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?
I would suspect that the liquid already in the crockpot would be a problem -- you'd need to determine how much is already there so you'd have the right proportion of couscous to liquid. (and even then, its not boiling liquid, so it's not going to cook quite the same).
Sep
6
comment Why do yolks break so easily (sometimes)?
I use my hands, too, but I put it in a bowl, and then reach in and grab the egg, and let the whites run back through my fingers.
Sep
5
comment Is sausage casing edible?
Typically sausage that's made with artificial casing isn't sold with the casing still there; it's used for things like hot dogs, where the casings are stripped off before they're packaged and sold. (although, some brands of hot dogs use a natural casing). There are processed 'natural' casings that are made from collagen, rather than a direct item taken from an animal, but they don't tend to be any tougher than the old-fashioned casings.
Sep
4
comment The secret to hash browns / home fries / breakfast potatoes
@Jefromi : I tried that once. The results weren't so good : cooking.stackexchange.com/questions/5337/…
Sep
3
awarded  Nice Answer
Sep
3
comment The secret to hash browns / home fries / breakfast potatoes
How do you pull off slice potatoes? I always assume that diners cheated and deep fried 'em. I just can't pull off crispy with sliced potatoes unless I've got enough oil to shallow fry 'em. (or cut 'em thick, so they're basically the thickness of any cubes I'd have made, but then you lose out on some crispy exterior)
Sep
3
answered How can I store chopped onions in the fridge without the smell?
Sep
3
comment What do you do with left over tomato paste?
Agreed -- it's much more common in Europe to find things like this in tubes (anchovy paste, mustard, etc.)
Sep
3
answered The secret to hash browns / home fries / breakfast potatoes
Sep
2
revised What oil or fat to use for different purposes?
edited tags