33,316 reputation
448123
bio website
location Maryland
age
visits member for 4 years, 5 months
seen 12 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.


Nov
28
reviewed Approve Thanksgiving leftovers out all night
Oct
17
reviewed No Action Needed How can I start down the path of eating less meat?
Oct
17
reviewed Reviewed How can you reduce the heat of a chili pepper?
Oct
2
reviewed Approve What do I need to consider when upgrading to a 40 quart mixer?
Sep
12
reviewed Leave Open Why is fish not considered as meat?
Sep
12
reviewed Leave Open Reclaiming a salty curry
Sep
12
reviewed Leave Open Comparable ingredients in butter and mayonaise
Sep
12
reviewed Leave Open What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?
Sep
12
reviewed Leave Open Do tinned foods go off (stale)?
Jul
27
reviewed Reject How to make my chicken noodle soup thicker?
Jun
30
reviewed Leave Open What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
Jun
30
reviewed Close How do I brew longjing tea?
Jun
30
reviewed Leave Open White Stains on stainless steel
Jun
30
reviewed Leave Open What's a good substitute of onion for someone with an onion allergy?
Jun
30
reviewed Leave Open when does a boiled egg become a poached egg?
Apr
30
reviewed Reviewed Should I rinse canned beans before using them?
Apr
30
reviewed Leave Open Bacon in sealed package, 4 days at room temp
Apr
30
reviewed Leave Open What should a good cookie dough look like?
Apr
30
reviewed Leave Open Should I cook frozen salmon differently from fresh salmon?
Apr
30
reviewed Leave Open Presto multi cooker sous vide- clarification?