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visits member for 5 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.


May
14
comment Is bread that can go mouldy better than that which does not?
@Avaq : it might also be a function of the environment (climate, not the bread itself) -- the humidity and temperature are different between the Netherlands and the UK, so the same bread might degrade differently.
May
3
answered How can I attach printed rice paper decorations to cakes / cookies?
May
1
comment What's the most efficient way to juice halved lemons and limes?
I find that I actually get more juice quickly using a spoon rather than a fork, as it better matches the shape of the fruit. (when I don't want to pull out the wooden reamer ... plastic reamers suck, as they slip rather than breaking up the membranes). You can also use the spoon to squeeze out the pulp that catches in the strainer. Another good tool for citrus are kitchen tongs -- use them as a second class lever (ie, like a nutcracker) to crush the citrus half.
Apr
30
answered What's the difference between green, white, and red onions?
Apr
29
comment What can I do with a lot of bay leaves?
Make laurel wreaths?
Apr
28
answered Right baking temperature
Apr
26
comment Translating cooking terms between US / UK / AU / CA / NZ
@J-X320 : thanks ... updated.
Apr
26
revised Translating cooking terms between US / UK / AU / CA / NZ
tomato passata, groundnuts
Apr
26
comment What is the alternative to a vine ripened tomato?
you do get the occassional miss ... but if that's the case, find a new farmer. Unfortunately, all of the farmers around me who used to set up stands in the afternoon on my route home have since sold off to large developments. (so no more farm stands and more traffic). I had to break down and start growing my own.
Apr
26
comment Homemade flour tortillas without cast iron
If you're helping her, can you place a griddle on the stove, let her cook, then remove the griddle for her when she's done? I've got a nice little round cast iron griddle that's only about 1/2 the weight of a similar diameter skillet. Also, although they're harder to find, there do exist cast aluminum skillets, which you can season like a cast iron pan but are 1/3 to 1/2 the weight of cast iron.
Apr
25
comment What is the alternative to a vine ripened tomato?
Quite true -- and they've also been bred for size, shape, quantity ... all over flavor. Which is another reason for the farmer's market if you're not going to grow your own ... some of the heirlook varieties might look strange (purple, brown, white, green striped, etc.), but they haven't had the flavor bred out of them (and they might've been bred for flavor originally).
Apr
25
comment What is the alternative to a vine ripened tomato?
Note that in the US, the only requirement for them to be labeled as 'vine ripened' is for them to be starting to change color ... so at the first little bit of red/pink on them, they get picked for shipping (and later gassing). Something that's been left to actually ripen fully on the vine will be much better than what you commonly get in most stores. I highly recommend buying tomatoes from a farmer's market or growing your own if you have the space. (just make sure to grow an indeterminate variety)
Apr
25
revised Translating cooking terms between US / UK / AU / CA / NZ
confirmed flake salt / kosher salt.
Apr
25
comment Where can I buy kosher salt in London?
@SAJ14SAJ : meta.cooking.stackexchange.com/a/1679/67 ... the issue is in part that they don't call it kosher salt in the UK ... as best I can tell, they call it "flake salt". (see cooking.stackexchange.com/q/784/67 , and in this question, cooking.stackexchange.com/a/27750/67 )
Apr
24
awarded  Popular Question
Apr
24
comment chef knives and cutting surfaces
if it's not a duplicate, it's very close : cooking.stackexchange.com/q/618/67
Apr
23
comment Constructions of Lego Bricks Made of Cake
you can't lift a full cake from its top tier, either ... you have to support it from the bottom. This is why my first statement of my answer was that he hadn't fully specified what the requirements were. Everyone has their own opinion for what are the defining characteristics of an item are. If you want to be able to move it easily, you could use the gingerbread idea to make a base plate to construct everything on top of it. (but it might need to be set on top of a sheet of MDF or plywood for really large sizes)
Apr
23
comment Constructions of Lego Bricks Made of Cake
And as SAJ14SAJ has mentioned -- part of this is speculative ... but I also have a degree in civil engineering (although have never practiced it professionally) -- the inability for a cake to support tension is the same problem you have with concrete -- and have done a fair bit of cake decorating through the years.
Apr
23
comment Constructions of Lego Bricks Made of Cake
re-read the original question ... the ability to re-use the cake was a secondary concern ... and he never once said that you had to be able to lift the whole thing from a top-most cake. But any lego fan would know that if you build too large of a structure you can't necessarily lift it from a single piece.
Apr
23
comment Constructions of Lego Bricks Made of Cake
As you always seem to complain about downvoting, and I so rarely do it -- my justification is argument from ignorance