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location Maryland
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visits member for 4 years, 10 months
seen 34 mins 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.


1d
comment Will a Sourdough starter from one locale change to yeasts of current locale over time?
Are they all active culture? If so, do they all produce similar results? (I know I have some alaskan sourdough starter in dried form, that I got a couple of years back, attached to a cookbook)
1d
comment How to get the pits out of clingstone peaches for peach butter
sorry, no idea on the images. (I've been here for years, and have never inserted an image) ... but I know your pain -- I spent a day trying to submit a paper to IEEE last year, and they kept rejecting my PDF, claiming I had bookmarks in it, and other strange stuff that my PDF editing software showed none of. (and when I gave it to them to generate the PDF, it screwed up the fonts). At least StackExchange won't decide to block you after you try 5 times.
1d
comment How to get the pits out of clingstone peaches for peach butter
Sorry, still no picture. (and I forgot to mention that for the < 5% case, I can typically make a second slice and extract a quarter (sometimes prying it out, if it's still firm), then I take the grapefruit spoon to it). ps. that sucks. I wish there were 'smart' slow cookers that took a temperature, even if it weren't of sous-vide accuracy & precision rather than just 'low' and 'high'
1d
comment What is the best way to find a reliable pepper mill?
I've had mostly good luck with ones of older manufacture (some were my grandfather's, some from estate auctions and yard sales). The only 'bad' ones still grinds pepper fine, but there's a salt shaker on top of it that's a press fit against plastic, and sometimes when using it for salt without gripping both parts, it'll break apart spraying peppercorns everywhere)
1d
comment How to make chapattis round and of same thickness?
If you can't find these, you can sometimes find something else that you can use as a guide for the thickness you're attempting to roll to. (eg, skewers for really thin items (I like long metal ones ... the handle keeps them from rolling away), chopsticks for thicker but relatively small items, etc.) Just set them on either side of the item to be rolled out, a bit inside of the working width of your rolling pin. I've even rolled stuff out within a sheet pan, so the rim was the guide.
1d
comment What is the best way to infuse garlic flavor in the bland brown rice?
... and rice (white rice, at least), cooks up about 3:1 by volume, so 5TB uncooked would be just shy of a cup of rice cooked.
1d
comment What is the best way to infuse garlic flavor in the bland brown rice?
If we assume a 'large serving bowl' is 2 cups, 1 head is 10 cloves, and a clove is 1 tsp minced, then the ratio in cloves per cup) are : 2, 1.5, 3, 2.25, 1.67, 0.5, 2, 3.5, 1.8, 1.5, 1.125, 1, 2 ... so 8 of the 13 are between 1.5 to 2.25 cloves of garlic per cup of cooked rice.
2d
comment What can I use as a manual hard cheese slicer?
They also function as a vegetable peeler when you're desperate. You can use them on a wider block, as the blade digs in a little past flat part. You can then alternate back and forth on either side of a larger block.
2d
comment What can I use as a manual hard cheese slicer?
related : cooking.stackexchange.com/q/14542
May
19
comment Dissolving sugar in a beverage
my food processor is a hand-me-down, so I didn't consider that aspect -- it's possible that it could scour the sides of the work bowl, giving it a 'frosted glass' appearance. But you might actually want regular granulated sugar for a mojito or other cocktails that involve muddling. (as it gives more texture to bruise whatever it is that you're muddling).
May
19
comment How to get the pits out of clingstone peaches for peach butter
more than if they were freestone. I just find it's a useful shape to scoop around the pit, and the edges have the serations to help if you have to cut through a peach that's still a bit firm. Although, reading up on clingstone vs. freestone, I think it's possible that I was just dealing with less ripe freestone, as I'm typically able to halve the peaches without too much difficulty. (bits of the pit might stick to one side that needs to be cleaned up, but 95+% of the time, I can get 'em to seperate)
May
19
comment How to get the pits out of clingstone peaches for peach butter
I've used a grapefruit spoon before ... not sure how much trouble that'd be with smaller ones, though.
May
19
comment I have a bottle of unopened 23 year old corked spanish white cooking wine
cooking wine tends to be heavily salted ... so it probably didn't go to vinegar. But if it did go to vinegar, it might still be useful as an ingredient.
May
18
comment How much longer do I cook the roast?
that's better for something that's more steak-like. It's more difficult to get a knife into the middle of the roast to extract whatever juices there might be. (although it does work fairly well for chicken, if you get deep enough to the bone)
May
18
comment What causes dutch oven flavor?
@saltface : oops ... I meant to say 'camp oven', not 'camp stove' ... but it seems that name's been usurped as well by new propane appliances.
May
18
comment What causes dutch oven flavor?
@Catija : very likely. it's often called a 'camp stove' to differentiate it, but a lot of people also call them a 'dutch oven'.
May
18
comment Cast Iron - Enamelled - Season or not?
@TFD : we've gone over this on other questions -- just because the inside is black doesn't mean that it's bare iron that needs to be seasoned. I can't verify on that particular brand, but there are brands that enamel the inside in black, and even some that teflon coat the inside. (Le Creuset has a few that are teflon coated)
May
16
comment Flavour enhancers
I thought coffee was used to enhance chocolate.
May
16
comment Toasting spices with and without oil
That's a good point -- if you're going to be grinding the spices, oil would be problematic.
May
16
comment Quick-cooking vs. regular oats for bread
@WayfaringStranger : 'regular' in the U.S. being rolled oats. Groats are pretty uncommon over here. (they're often sold as 'pinhead oats', 'steel cut oats' or 'Irish oatmeal')