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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.


10h
comment crispy Dilly beans
It's possible that calcium chloride (sold under the name 'Pickle Crisp') might help. I'm not much of a canner myself (I only know about it from my mom)
13h
comment Is there a non-alcoholic substitute for rice wine?
For more info on Jay's comment, see cooking.stackexchange.com/q/659/67
1d
comment Is there a non-alcoholic substitute for rice wine?
Cook's Thesaurus is of no use here -- all of their recommendations are alcoholic : , much like our question on the topic. Related on the non-alcohol front : cooking.stackexchange.com/q/1332/67
Jul
24
comment Wedding Cake Questions for Hot Weather
The fridge won't help when it's outside ... only when it's in the kitchen ... hence my comparison to room temperature. Outside is a different beast, which the fridge won't help with, either.
Jul
24
comment Wedding Cake Questions for Hot Weather
Cake is typically a 'low risk' food. It's not like meat, where it must be refrigerated at all times. Look around at a grocery store -- there are plenty of food items that are not kept refrigerated, cakes being one of them. It firms up the texture (which you might want for a stacked cake), but chilling a frosted cake can lead to condensation problems if you're in a humid area.
Jul
24
comment Wedding Cake Questions for Hot Weather
related : cooking.stackexchange.com/q/4835/67 . It'll handle room temp fine, but it might not fare so well in extreme heat & humidity.
Jul
24
comment Cooking issue with cheap plastic forks
@Dev : Thrift stores and/or yard sales are your friend -- you can often get a few utensils for couple of dollars. Even if you can't bring them home with you, you can either sell them off to someone else or donate them back to the thrift store. Your next best options are dollar stores -- still inexpensive, but they're likely of lower quality (although new, not used)
Jul
24
comment Lamb Rotisserie - whole thing in flames
@WW. : you want the pan directly below the lamb (above the burners & rocks). Sometimes you'll want to add some water to the pan to make sure that the pan isn't so hot that the oil will flare up after dripping.
Jul
24
comment Is what I want to make Lardo?
Most lardo recipes call for packing the fat in salt under pressure for 10-14 days before hanging. My understanding is that the pressure and salt are to extract moisture -- the vinegar is just going to add moisture back in.
Jul
23
comment Three ingredient peanut butter cookies - how to improve texture
There are 'no bake' peanut butter cookies that use oats as a binder -- but they have a lot more ingredients (you start w/ sugar, butter or margarine + some liquid on the stovetop, then add the oats to hydrate, then mix in the peanut butter & drop by the spoonful onto waxed paper or similar.
Jul
23
comment Tempered Glass For Cookie Sheet
As someone who currently has bits of broken glass from a (new formula) pyrex baking dish in the bottom of my oven, I wouldn't recommend it. It might be tempered, but if it doesn't have a sufficiently low coefficient of expansion, it might do the same if heated unevenly (like sitting on the metal rack that's been pre-heating in your oven).
Jul
23
comment Is a (British) wedding cake just a tiered fruit cake
@Catija : nowhere directly. I'm just saying that it makes sense to use fruit cake for the top tier.
Jul
22
comment Is a (British) wedding cake just a tiered fruit cake
As there's the tradition of keeping the top tier until the 1st anniversary, the one time that I made a wedding cake, I used a fruitcake as the top level (being one of the few cakes that'll take to storage for a year).
Jul
20
comment What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
@Maelish : yes, if you make your own. My mom makes it from pumpkin, and it's almost dissolve in your mouth as it's so thin, but I've never tried biting into it to see if it'd be too tough for this use.
Jul
20
comment Spearmint kinda Musky
@NiallC. : of course, it's possible the mustiness is a problem w/ the growing. And even if it's not as noticeable when fresh, it might have been masked until it was dried.
Jul
14
comment What to do with leftover almond peel?
@Catija : if you're making almond milk, this is a common thing to do, as you don't want the flecks of brown bits.
Jul
13
comment How can I use a large quantity of raw almonds all at once?
If it's only two years, and they've been stored in a place that's not too hot, they might be okay. If 'couple' is code for '4+ years' or they've been exposed to really hot temperature ... maybe not.
Jul
12
comment How to Sous Vide Filet Mignon to Medium Rare
Another data point for you from Serious Eats: "For instance, so long as a strip steak does not rise above 130°F (54°C), it will never cook beyond medium-rare". Doesn't mention filet mignon specifically, but recommends 129°F for medium-rare.
Jul
12
comment How can I use a large quantity of raw almonds all at once?
If you're feeling artsy, you can try to make marzipan. (although, not all eggs are pasteurized, but something like 'egg beaters' in a carton are. )
Jul
12
comment How can I use a large quantity of raw almonds all at once?
@Catija : you can also roll sugar cookie dough in ground up almonds before baking (might not use it as quickly, doesn't require quite as fine of processing as almond flour)