33,326 reputation
448123
bio website
location Maryland
age
visits member for 4 years, 5 months
seen 23 mins ago

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.


May
23
comment tiny quantity of egg in a cookie
related : cooking.stackexchange.com/questions/6352/…
May
23
comment tiny quantity of egg in a cookie
@johnny : they'd typically list that as 'made in a facility that processes (x)' or 'on a line that also processes (x)'. My thought is that it might not be a direct ingredient, but pre-combined with something else ... but then I saw it was chocolate chip cookies, and I can't think of anything other than the chocolate chips that'd be added as a separate ingredient. (and I can't look at the image to see if the chips are listed separately, as I'm getting an error when following the link ... but I don't think there's eggs in chocolate chips)
May
23
comment Baking chicken in oven, but keeping it moist
Actually, depending on how you stuff the bird, it might dry it out. The problem is that as the stuffing came into contact with raw poultry, you want to heat it up to kill any bacteria ... which can mean overcooking the chicken. If you're not packing it in, and just using it as flavoring (not eating afterwards), you should be okay.
May
22
comment How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
and you might want to see the discussion at meta.cooking.stackexchange.com/questions/1124
May
22
answered Baking chicken in oven, but keeping it moist
May
22
comment How do you keep chicken breast juicy when grilling?
If you do this, reserve some of the marinde before putting the chicken in, so you're not putting chicken-tainted marinade (that might've been sitting out while grilling) on a couple of minutes before you serve it.
May
22
comment Baking chicken in oven, but keeping it moist
related : cooking.stackexchange.com/questions/1457/…
May
22
comment Any tips for ways to cook chicken breast for recipes that call for shredded chicken?
And for those that are really lazy (like me), a varient on Rich's suggestion -- turn the stove to warm (or whatever it's lowest is) after slapping on the lid, and you can come back an hour, or even three hours later, without worry ... ideally, you get the liquid to 160F, and you can poach it forever.
May
22
answered New takes on recipe format
May
22
comment How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
I've voted to re-open this, as I think it still relates to cooking, but even if it does get re-opened, you might get more authoritative information from the various backpacking sites; You might try something like Trail Forums, which is for long-distance hikers (eg, people trying to hike the whole Appalachian Trail in one go). I'm guessing that there are other sites out there. (I haven't done anything other than stationary camping in some time, and that's typically only 3-4 days at a stretch)
May
22
comment How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
Although I'd agree that if there were a hiking/camping site, it would be more appropriate, there isn't one, and this relates just as much to cooking as questions like meat dishes for college students , cooking for one, cooking for large groups or once a month cooking
May
19
comment Preview for “The New Best Recipe”? Suitability for vegetarians?
@Doug : the generic term for borrowing from other libraries is 'ILL' (Inter-Library Loan); but I also know that specifically for the Cooks Illustrated stuff, my local library had subscribed to a service, so you could watch videos of America's Test Kitchen if you provided your library card number.
May
19
comment New takes on recipe format
I'm of the opinion that there's no way to actually make them all 'line up' correctly in a book. Maybe on a website, where you could customize the presentation for each person (as we each chop things at different speeds, some ovens take longer to pre-heat, etc.). What it sounds to me like you're doing would be presenting a recipe in a format similar to a gantt chart. You might also want to look at (or not, if you're thinking of trying for a patent) recipe software to see how they present things.
May
19
comment How long can a bottle of self-made basil sauce last without rotting?
I do the same (without the cheese, see comment above), but I keep a separate set of ice cube trays for pesto / stock / etc ... most people just don't seem to like the trace of garlic flavor in their drinks.
May
19
comment How long can a bottle of self-made basil sauce last without rotting?
Pesto will freeze better (or at least, it'll come back from freezing better) if you omit the cheese before freezing.
May
17
answered How can I keep pasta from sticking to itself?
May
17
comment How do I butter popcorn without making it soggy?
I use a very large bowl, so I can just toss the whole thing rather than stirring and getting something else dirty ... and a sprayer (olive oil) : spray the top, flip the contents in the bowl, spray some more, add some popcorn salt, flip, repeat until done.
May
17
comment What can I do with paprika jelly?
I don't know the specific characteristics of this particular jelly, but I've had a number of hot pepper jellies that go very well on sandwiches (fried eggs, ham, etc.) I've also seen recommendations to mix them with cream cheese as a dip or spread.
May
13
comment Tricks to preserve chips (french fries)?
I gave up french fries a few years ago (new year's resolution), but I seem to recall this method working rather well ... maybe not as good as before, but better than any other reheating procedure. (and I've also been known to heat 'em up like that, chop 'em into smaller bits, then turn 'em into a tortilla de patatas.)
May
12
awarded  Nice Answer