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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.


Dec
19
comment How to use a bottom concave ebelskiver (Æbleskiver) pan on a glass cook-top stove?
is it an inductive or resistive stovetop? I've used a cast iron aebleskiver pan on an inductive top, although mine has some extra material underneath each well, similar to this one
Dec
19
comment What does “buttermilk” mean in an American pancake recipe?
One important note to make about 'buttermilk' is that the meaning of the word has changed over time. In early American history and the frontier days, it was the liquid left over after butter churning -- so it'd be closer to a skim milk than to today's cultured product.
Dec
19
comment What does “buttermilk” mean in an American pancake recipe?
@J.A.I.L. : I've actually done about a 1:1 yoghurt / milk blend, and had good results, but straight yoghurt works pretty well, too. (some recipes are more forgiving than others)
Dec
18
comment Suggestions for a substitute for almond paste in a cookie recipe?
To clarify the other questions -- (a) how is the almond paste used in the recipe (eg, if it were chocolate, melting & mixing in is completely different than stirring in chunks); (b) what are you reasons for the substitution (are you trying to avoid all nuts, don't like the flavor, or is it just something you're having trouble finding (or at a reasonable cost)?)
Dec
17
comment Why would pork cause upset stomach in two out of three people that ate it?
Yes, it's possible to be allergic to pork (and even, to get it from a tick bite), but what you describe would either be food poisioning, or a food intollerance, not an allergy. (and thus, much harder to pin down).
Dec
17
comment Why would pork cause upset stomach in two out of three people that ate it?
From the symptoms you describe, it's a food intollerance, but it's not always the food you just ate. During my worst period, I'd react about 5-15 minutes into a meal, if I had eaten dairy in the previous meal. (and I was clued into what to look for by speaking to someone with celiac's, so it's not meat or dairy only)
Dec
17
comment What ingredient changes will make this cookie dough more workable?
You could also divide it into 4 bits, so that each portion spends less time out of the fridge as you work it.
Dec
17
comment What ingredient changes will make this cookie dough more workable?
I know you said that you didn't want to change the process -- but if you have space in your fridge or freezer, place a metal sheet pan in there ... then if the dough gets too warm, you can pull it out and place it on top to help cool things back down.
Dec
17
comment How can I make my fried potatoes not fall apart?
That's also a trick that was used in America's Test Kitchen when making potato salad -- they also mentioned that it increased the cooking time.
Dec
13
comment How do you know when a baked potato is done?
And if you're just starting out and learning what it's supposed to feel like with a fork -- use the fork to make a line of holes along the length of the potato, then apply pressure at the ends ... if it's done cooking, the whole potato will pop open, so you can put whatever salt / butter / cheese / sour cream / chives / etc in there.
Dec
7
answered What is Vegetable Meat?
Dec
7
comment How to create a nut roast and stuffing that don't taste and feel too similar
Can you give us a clue as to what you're planning for your nut roast? It's explain how to improve over what you have without knowing where we're starting from.
Dec
6
comment How do you make Yorkshire Puddings rise reliably?
actually, over the last two weeks I did experiments with Pfankuchen (aka German Pancakes, aka Dutch Babies) and found the most reliable method to get the characteristic rise at the edges was to heat the oven and pan to 225F, then pour in the batter, then crank the heat up to 425F. Resting was not needed. However, I needed a picture for a talk I gave last night on polysemy, and so wasn't necessarily optimizing for flavor or texture. I found that too high of heat can cause the top to crust, and you end up with the whole thing turning into a puffed ball, like what you get from too low of heat.
Dec
4
answered a manual meat slicer
Dec
4
comment How do I properly freeze a frosted cake?
Both refrigeration and freezing are going to be problematic. The issue is actually condensation on the cake as it thaws, wetting the icing and ruining it. You might be able to wrap it in plastic wrap after frozen, so that as it thaws there isn't much air near it ... but then you'll have to deal with the possibility of it sticking from what moisture it does get.
Nov
29
comment How to make stronger colors in three part pannacotta?
Tumeric is another good yellow color, and not too strong in flavor (or as nearly as expensive as saffron); the lime zest might help, too, but it'd add more green than yellow.
Nov
29
comment differences between cooktop, range and stove?
And if we were in the UK, it'd be a hob.
Nov
28
comment Why didn't my turkey stock gelatinize?
Of course, don't add salt to it and then simmer it down, or it'll turn into a salt lick. (and be careful about boiling it down -- I once didn't pay attention, and boiled it dry, but the non-water bits burned something fierce ... smelled like burned hair, and the pot never really came clean after that.
Nov
28
comment Why didn't my turkey stock gelatinize?
If you have a heavy knife, you can use the back of the knife to crack the bones, which will help the water get in there, even if they're not all cut up.
Nov
25
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