38,826 reputation
656137
bio website
location Maryland
age
visits member for 5 years, 2 months
seen yesterday

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.


1d
comment Small charcoal grill - raise fire grill?
@JoeBlow : looks like briquettes to me. Briquettes look like little pillow-like things, all of the same size. Lump could look like anything, but it's quite irregular pieces (they don't all look alike)
1d
comment Small charcoal grill - raise fire grill?
@JoeBlow : I've only seen 'em on really expensive grills, or in ones that are built into commercial installations ... but people make do. If you want more heat, another option is to use lump charcoal, which gets much hotter than briquettes.
1d
comment Small charcoal grill - raise fire grill?
@logophobe : actually, charcoal elevators are great. As the coals die down, you can crank the coals higher so you can still keep the heat relatively high. Unfortunately, our rec. center has decided we're not allowed to use those grills any more when we cook for the ~150 people for our departmental picnic ... I ended up bringing propane griddles this year (which was a PITA ... and they've been sitting in the back of my truck since the picnic last week).
1d
comment Copycat Lime Jello?
Zest the lime, and include that in the gelatin. There's probably more lime flavor in there than in the juice.
1d
comment Why would the first few pancakes come out perfect, but only get worse from there?
@ChefPharaoh : it depends on how much water you're using. IF it's a quick rinse, you're not putting any more water on than if you were deglazing ... and the water's not staying on, so you're not going to ruin a pan unless it's really, really thin.
2d
comment Can I cook ribs by starting them one day and finishing the next?
It's tender, but it's not necessarily fall-apart-tender if you chill it down. Alton Brown's stew recipe makes use of that trick so you can have tender meat in your stew that doesn't just turn to rags. goodeatsfanpage.com/season11/stew/stewromance.htm ; see scenes 9 through 12.
Sep
1
comment Adding liquid to Le Creuset Casserole during cooking
Yeah, but it's the instructions for many 'no-knead' bread recipes -- they call for heating a cast iron dutch oven ... but if you do it with enameled cast iron, you risk crazing
Sep
1
comment Adding liquid to Le Creuset Casserole during cooking
Or over-heat the pan (which can cause crazing ... this is typically from pre-heating or an otherwise empty pot.
Sep
1
comment Canning lids twisting
You screwed the lids down tight -- you need to let air be able to escape when you're boiling them.
Sep
1
comment “Old wild west” secret sauce
A few possibilities, based on your description : (1) mayo + sambal (and maybe some worcestershire sauce) (2) Thousand island + ground cayenne or chili powder. (3) Thousand island made w/ minced pickled jalapeños instead of standard pickle relish.
Sep
1
comment Alternative for Buffalo wing sauce
There are plenty of places that serve wings with more mild sauces ... barbecue sauce, sweet & sour, etc.
Aug
31
comment Can I use fat-free milk in béchamel?
related : cooking.stackexchange.com/q/9300/67
Aug
31
comment Can I use fat-free milk in béchamel?
I know I've done it with 1% and 2% ... I've likely done it with skim, but I've been off milk for years and can't remember for sure if I've done it.
Aug
29
comment How should I prepare an excellent sauce from sous vide juices?
related : cooking.stackexchange.com/q/36054/67
Aug
29
comment How long should I cook a steak to make it medium rare?
Somewhere there's a question on here asking the same question about roasts -- the problem is that the shape (thickness), temperature of the pan and other factors contribute to how long you need to cook it. If you're consistently undercooking it, you can always finish it in a low oven (eg, 200°F). Typically, you need to turn down the heat to cook things more. (so the outside doesn't burn before you get the middle to where you want it).
Aug
28
comment How to properly clean a whiskey flask?
Actually, the advice you give further down on the page under 'If you have not used your flask for a while' might be more applicable in this case, rather than the cleaning it for first use.
Aug
28
comment Can you reconstitute garlic powder?
@goblinbox : fridge or freezer might make things worse unless it was devoid of air -- any air in the container would have moisture that would condense when it was chilled, adding moisture to the spices each time you used it.
Aug
26
comment Putting a solid chocolate bar inside cake dough: what's the outcome?
As an example of why it won't be #3: chocolate chip (or chunk) cookies. Once the chocolate cools back down to room temperature, it solidifies.
Aug
24
comment Water Exploded in Microwave
It's a good idea when heating water (if you're trying to get it to boiling) to either float a toothpick in the container, or place a wooden skewer in there.
Aug
24
comment Water Exploded in Microwave
The exploding water is caused because the surface of the water was too smooth -- you need some disruption for the bubbles to form and the boiling to start -- if you don't, when you open the door and reach in, the whole thing can seem to instantly boil (and scald you). It sounds like this same thing might've happened (luckily, before you opened the door).