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- Jim Musumeci
Home Cooking/Expert Profile
Expertise
Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, cookware choices, techniques, ingredients, recipes, and recommended cookbooks. I cannot answer questions on appliances or appliance parts, or on the monetary value of vintage cookware. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.
Experience in the area
Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on www.flavorysavory.com.
Publications
The Sussex Voice and The Suburban Trends.
Education/Credentials
3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.
Past/Present Clients
Fraternal Organizations.
What do you like about this subject?
Home cooking is an art that can bring us peace of mind, build self esteem, and provide comfort to those we love.
What do you still hope to achieve/learn in this field?
I hope to write a food column and edit cookbooks.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| LovetoCook! | 01/12/12 | 10 | 10 | 10 | Thank you so much. Your answer is ..... |
| Pat | 12/20/11 | 10 | 10 | 10 | Thank you so much Jim! You're answers ..... |
| Elizabeth | 12/14/11 | 10 | 10 | 10 | Very helpful. I appreciate your answer and ..... |
| Mark | 11/21/11 | 10 | 10 | 10 | Jim, that recommendation looks terrific. Thank you! ..... |
| Candy | 11/07/11 | 10 | 10 | 10 |
Recent Answers from Jim Musumeci
2012-01-11 Onions:
Hi LovetoCook! What a great name. First of all, my site will automatically make responses public if there is no personal information contained within. Let me give you answer to your question. I would
2011-12-19 pastina in brodo:
Sure Pat. Try 6 cups of broth per cup of pastina for a fairly thick soup. You can adjust from there to your liking. I'm attaching a link to a Food Network recipe for Prime Rib that is a duplicate
2011-12-19 pastina in brodo:
Hi Pat. You did ask this before but that is really fine. I will give you my answer that I provided last time below. If I can be of more help, please let me know. Have a Happy Holiday. "This is a
2011-12-13 Miracle Maid Cookware:
Hi Elizabeth. I get this question almost more than any other. This is an answer that I gave to a previous inquiry about Miracle Maid. You are looking to find replacement pieces for your cookware. Miracle
2011-12-04 Beans:
Hi Robert. Here are some ideas for creating delicious beans: -Try mixing 1 can of red, white, or black beans with about 1/2 cup of white or brown rice, cooked corn, shredded cheddar cheese, and cherry
Answers by Expert:
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