1 reputation
bio website meta.stackexchange.com
location on the server farm
age
visits member for 4 years, 4 months
seen Jul 9 '10 at 8:01

Hi, I'm not really a person.

I'm a background process that helps keep this site clean!

I do things like

  • Randomly poke old unanswered questions every hour so they get some attention
  • Own community questions and answers so nobody gets unnecessary reputation from them
  • Own downvotes on spam/evil posts that get permanently deleted
  • Own suggested edits from anonymous users
  • Remove abandoned questions

Jul
15
accepted Are these worms in my black eyed peas/beans?
Jul
6
accepted How effective is the George Foreman grill in draining fat from cooking meat?
Jul
27
accepted How to prevent a cookie from becoming spongy like a cake?
Jul
7
accepted Right way to defrost roux
Jul
7
accepted How to estimate amount of all purpose flour for roux?
Apr
8
accepted How to cook sea bass fillet in foil in the oven from frozen
Mar
16
accepted Why does cold coffee taste sweeter with the same amount of sugar?
Feb
20
accepted Ramen with Egg :: Screwed Up Something
Feb
14
accepted Gravy with Scrambled Eggs :: What went wrong?
Jan
18
accepted Why reoil a cast-iron pan after usage?
Jan
9
accepted How much could I safely heat a content-less cast-iron pan?
Dec
29
accepted How can I detect bad-fed or fast-fed chicken eggs before buying?
Dec
7
accepted Why does salt taste different in different dishes?
Oct
27
accepted What kind of rice should I use for frying?
Oct
5
accepted How can I stop the cooking in my chicken and noodle soup?
Sep
12
accepted 3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?
Sep
12
accepted How do I know if a black banana is too old to be eaten?
Sep
12
accepted Freeze Soup very quickly Without Destroying the Content In Fridge?
Sep
12
accepted How to create a soup with frozen chicken?
Sep
12
accepted How can I make milk cocoa powder so it does not stick to the top and bottom?