28,866 reputation
444105
bio website
location Maryland
age
visits member for 3 years, 9 months
seen 1 min 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.


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
Sep
2
answered What oils are “required” for a decent home kitchen?
Sep
2
comment What oils are “required” for a decent home kitchen?
Related : cooking.stackexchange.com/questions/701/… ; cooking.stackexchange.com/questions/670/…
Sep
2
comment What can I substitute for Mayonnaise in a traditional potato salad?
Agreed on the alternate non-mayo potato salads. There's plenty of great ones out there that use a vinegrette, or you can go with an Austrian potato salad, where it's the starch from the potatoes that acts as the binder and gives creaminess
Sep
1
comment Why does my omelet with Velveeta froth up in the microwave?
@kajaco : I think in some technical sense of the term, it's a omelette, but it's likely not what most people think of as a omelette if they're used to rolled or folded ones.
Sep
1
comment Ideas for cooking with just 2 hobs and a microwave?
Also related : cooking.stackexchange.com/questions/2706/…
Sep
1
comment Ideas for cooking with just 2 hobs and a microwave?
Also see : cooking.stackexchange.com/questions/3565/…
Sep
1
comment What is the most efficient way to squeeze water out of cooked spinach?
@Michael: you process the spinich hot? I just microwave it 'til it's thawed, then squeeze it. (I never cook fresh spinich ... frozen blocks of cooked spinich store easily, and is cheap, so I never see the point of buying spinich just to cook it down)
Sep
1
answered How do you cut/process a whole pineapple?
Sep
1
answered Why does my omelet with Velveeta froth up in the microwave?
Sep
1
comment Pizza baking order
@justkt : if you have a pizza stone, make sure you also get an oven thermometer -- I've heard of some cheaper ovens using a timer to report they were 'ready' (not necessarily at temperature), and the extra thermal mass is going to possibly make the problem of pizzas cooked one after another even more a problem.
Sep
1
comment What are the main styles of pizza that are popular in America?
What about 'California style', which is more about ingredients than the crust? There's also a style that's more common to Maryland (specifically, the Ledos Pizza chain), that's more a biscuit crust.
Sep
1
answered What is the most efficient way to squeeze water out of cooked spinach?