37,443 reputation
553134
bio website
location Maryland
age
visits member for 4 years, 11 months
seen 11 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.


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?
Apr
30
reviewed Leave Open What other vegetables can I roast with asparagus?
Apr
17
reviewed Reject Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
17
reviewed Reject What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?
Mar
26
reviewed Approve How should baking soda be used to tenderize meat?
Mar
26
reviewed Approve Does milk tenderize meat?
Mar
26
reviewed Reject What is the purpose of dry aging a steak?