Mong134

759 reputation

313

bio	website	null
	location	Boston, MA
	age	25
visits	member for	1 year
	seen	yesterday
stats	profile views	28

Just left the culinary/hospitality after nearly 10 years field to be a programmer.

	759 reputation	bio	website	null	visits	member for	1 year
313 badges		location	Boston, MA		seen	yesterday

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1d	awarded	Yearling
Mar 29	comment	Dying a white iced cake black Liberal dusting with the darkest cocoa powder you can find?
Mar 27	comment	Substitute for refined white flour to make fried potato wedges crispy? FWIW, we used Taro root powder at the restaurant I used to work at.
Mar 19	comment	What ingredients can be used to make fried rice slightly sweet? I'd add Mirin and rice vinegar to that list, both have interesting sweet/sour flavor profiles.
Mar 8	comment	Is there a reason to peel onions for storage or sale? @SAJ14SAJ it was a professional setting, and sometimes we would go through a bag or two in a day, but typically it was more like a week before we'd go through the entire bag.
Mar 8	comment	Is there a reason to peel onions for storage or sale? @SAJ14SAJ we used to get pre-peeled onions in 25 and 50 lb bags, but that was from a produce purveyor. I've never seen them pre-peeled in the grocery store, but there really isn't a reason not to do it.
Mar 8	comment	How should I handle chiles without gloves? I would add that you should make sure you don't cut yourself while doing it. I cut myself once while cutting habaneros, and whoo-boy that was not fun.
Mar 8	comment	How should I handle chiles without gloves? Very carefully...
Mar 5	comment	How to tell if stir fry lamb is done? Don't be scared to serve undercooked lamb. It's as safe as any other meat cooked to temp, and in addition it's delicious!
Feb 25	awarded	Constituent
Feb 17	comment	what to do to make oilless, butterless, eggless cookies? youtube.com/watch?v=htxZZKv4pMw
Feb 11	awarded	Caucus
Feb 8	awarded	Nice Answer
Feb 7	comment	Cheese sent via mail If it's a hard dry cheese, the probably. It might even be better know when then they sent it.
Feb 7	revised	Why does tomato sauce spatter more than other sauces? added 293 characters in body
Feb 7	revised	Why does tomato sauce spatter more than other sauces? Expanded a bit, responded to dv-ers
Feb 7	comment	Why does tomato sauce spatter more than other sauces? @BlueRaja-DannyPflughoeft if that were the case, then cheese based sauces, bechamels, and gravies would splatter everywhere. And tomato sauce is significantly "splashier" than other sauces.
Feb 6	comment	How can I make posole “pop” faster? As per SE policy, the contents of that link should be moved into the body of the answer, in case the link in question dies.
Feb 6	revised	Why does tomato sauce spatter more than other sauces? added 1324 characters in body
Feb 6	comment	Why does tomato sauce spatter more than other sauces? @Joe that's why it's the short answer. :-)