31,511 reputation
448115
bio website
location Maryland
age
visits member for 4 years, 1 month
seen 13 hours 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.


Aug
29
comment Do “Best by: XX-XX-XX” foods have an expiration date?
It's not even that it'll get yucky ... it's that there is a noticable difference between the product at that age and when originally boxed. So if it gets better with age, they'd still put the 'best buy' label on it. See slate.com/articles/life/food/2013/03/…
Aug
28
comment Do “Best by: XX-XX-XX” foods have an expiration date?
Nope, because freezing is bad for canned goods (water swells when freezing, cracking the can). Frozen food is generally safe, but can have other issues (eg, freezer burn, which affects the quality of meat quite significantly).
Aug
28
comment Do “Best by: XX-XX-XX” foods have an expiration date?
For many canned goods, it's actually a function of temperature & time ... for other items with fat in them, temperature is also an issue as they can go rancid.
Aug
28
comment How to make a good sauce for rice/potatoes/buckwheat?
On your comment "I take the meat from the pan and make a sauce from the grease in the pan. I add some flour, water and natural yoghurt." ... type 'pan sauce' into your preferred internet search engine, and you'll find lots of sauces you can make from the drippings & fond.
Aug
28
comment Do professional cooks use measuring cups and spoons?
Justin Wilson never needed spoons to measure ... but he'd have 'em just to prove that he could tell by how much he poured into his hand. Alton Brown, and the folks on America's Test Kitchen, however, to measure. (even Rachel Ray breaks out measuring implements if she's baking)
Aug
28
comment How are black beans cooked for Mexican dishes?
Village : use your favorite search engine and type in 'mexican black beans recipe'. It basically requires sorting 'em (checking for stones or other debris, followed up an optional soak, then a slow simmer, possibly with seasonings and a little baking soda (to preserve the deep black color). See christopherkimball.wordpress.com/2009/04/30/cooking-beans-101 for some details. (note that red beans must be boiled for a few minutes to destroy a chemical in them, so don't just think all beans are the same)
Aug
28
comment Do professional cooks use measuring cups and spoons?
@ElendilTheTall : Weights are a pain when dealing with really small measures ... I still prefer spoons for measuring out spices, salt, etc. Maybe if I was getting up to commercial sized batches I'd use weights. Or illicit drugs.
Aug
28
comment Dehydrating herbs - leaves vs. stems
You can toss the stems in when you're next making stock. (freeze 'em if it'll be a while before your next batch), so that they don't go to waste.
Aug
27
comment Reclaiming a salty curry
related : cooking.stackexchange.com/q/372/67
Aug
27
comment Why does cooked food spoil faster during a storm?
There's a possibility that this is a regional thing -- IF you live in an area with little to no wind, and storms are the only times when rain and wind would stir up spores (moisture is a signal for spores to release & germinate), AND you're cooking with windows opened, you might have a case for this. This would not affect foods that had been previously cooked and in sealed containers (unless they were in the fridge, and you had a power outage due to the storm). See smithsonianmag.com/science-nature/…
Aug
27
comment What is the difference between noodles and pasta?
@StefanoDriussi : interesting ... I've always lumped 'em in with pasta even though they're more of a dumpling. (and come to think of it, I'd probably consider spätzle a dumpling, too). And now I have to consider if asian noodles are considered 'pasta'. (as google replaces 'pasta' with 'noodle', searching for '"asian noodle" -salad' gives 294k results, while '"asian pasta" -salad' gives only 17k. (I was trying to avoid 'asian pasta salad', but those sorts of recipes were still showing up (using italian pasta w/ asian sauces)
Aug
26
comment How long can eggs be unrefrigerated before becoming unsafe to eat?
@Aaronut : here's a reference on the issue of UK vs. US eggs : forbes.com/sites/nadiaarumugam/2012/10/25/…
Aug
26
comment When making Eetch, is it necessary to sauté the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?
I'm not familiar with the dish, but if you don't cook onions before you add acidic ingredients (like the tomatos), they won't soften ... or will take considerably longer to soften. So the simmering might not be needed, but the sauté will affect the final exture.
Aug
26
comment Should I store jars processed with a pressure canner without their rings?
Not a duplicate, as the other question focuses more on safety issues of storing w/out a ring, vs. other issues on why you might store it without a ring (eg, can't tell if something spoils and pops their seal if the ring's holding it down) : cooking.stackexchange.com/q/7236/67
Aug
26
comment How to seal a jar with a jam so that it can be opened without breaking the lid?
@Jefromi : I only saw the glass portion in the link ... no metal lid. Was it in a subsequent link? (I can't read hebrew, so couldn't dig into it). ... and trying to fold back a commercial lid without breaking the jar in the process would be much more effort than just trying to break the seal by twisting)
Aug
26
comment How to seal a jar with a jam so that it can be opened without breaking the lid?
So it's just the lid from the two-piece ring-and-lid? (it'd be difficult to use pliers to 'fold the lid open' if it was a commercial jar lid.
Aug
25
comment Edible lollipop sticks for a complicated birthday cake
@AirThomas : this could also be useful to entriants in gingerbread house contests (where all items used must be edible). eg. cooking.stackexchange.com/q/7928/67
Aug
25
comment Edible lollipop sticks for a complicated birthday cake
@LittleWhiteLithe : thanks, that was the cookie I was thinking of.
Aug
25
comment What is the difference between noodles and pasta?
To add : pasta can refer to a completed dish; so stuffed dough may be pasta (torellini, raviolli, etc.) but wouldn't be considered a noodle, although the outside would be. Although gnocchi are pasta and not a noodle, I'm not sure that all noodles are pasta (eg, german spätzle, when it's made as more a thick batter than an extruded/rolled item)
Aug
25
comment What is the difference between noodles and pasta?
noodle comes from the German 'nudel', whereas pasta comes from italian / latin (from greek before that).