37,028 reputation
552132
bio website
location Maryland
age
visits member for 4 years, 10 months
seen 7 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.


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?
Mar
26
reviewed Approve How do I pound chicken (or other meat) without making a mess?
Mar
26
reviewed Approve What are other techniques are used to tenderize steaks apart from using a meat mallet?