173 reputation
5
bio website overpunch.com
location Sydney, Australia
age 27
visits member for 1 years, 9 months
seen Jul 24 '13 at 4:04

I am a computational linguistics PhD candidate. But before that, long before that, I fell in love with languages.

By the way, if you're addicted to Stack Exchange and use iOS, check out Stackwise for iOS and browse Stack Exchange beautifully.


Oct
30
comment Kimchi juice to aid lactic fermentation of half-sour pickles
Update: It works!
Sep
24
comment Which Korean dishes are typically hottest?
I find Korean restaurants here in Sydney cater to such an overwhelmingly Korean clientele that they don't bother uigukising anything. Thai restaurants here on the other hand are big offenders in this respect...
Sep
24
awarded  Editor
Sep
24
awarded  Teacher
Sep
24
revised Which Korean dishes are typically hottest?
deleted 60 characters in body
Sep
21
answered Which Korean dishes are typically hottest?
Sep
21
comment Which Korean dishes are typically hottest?
I found ojingeo bokkeum (오징어볶음), which is squid stir-fried in a chilli sauce, to be pretty intense, especially as a jeongol (전골) or stew, where it's both hot (as in spicy) and hot (as in temperature).
Sep
21
awarded  Scholar
Sep
21
accepted Kimchi juice to aid lactic fermentation of half-sour pickles
Sep
17
awarded  Supporter
Sep
17
comment Kimchi juice to aid lactic fermentation of half-sour pickles
Glad to hear from someone well-versed in pickle theory. About the iodised salt, it will make the pickle mixture cloudy. I'm not sure if it affects the flavour.
Sep
17
awarded  Student
Sep
17
asked Kimchi juice to aid lactic fermentation of half-sour pickles
Jun
30
comment How can I boil an ostrich egg to ensure it is soft boiled?
I'm kind of curious where it is that sells them...