699 reputation
416
bio website lobsterdude.net
location Slightly north of Seattle, WA, USA
age 48
visits member for 1 year, 10 months
seen Jan 29 '13 at 19:17

Like most in here probably, I love to cook. My friends enjoy talking recipes and some cooking, but none geek out on the science of food and cooking, how things work and why they work that way like I do, so here I am!

I lurked here for a few weeks nearly nonstop before finally registering, and have learned more in that time than the rest of my life before discovering this site.


Jun
30
awarded  Notable Question
Mar
28
awarded  Popular Question
Sep
16
awarded  Popular Question
Sep
11
awarded  Yearling
Dec
2
asked roasted garlic vs. raw
Dec
2
reviewed Reviewed Is there any way to “Salt” unsalted cashew pieces?
Dec
2
reviewed Reviewed Jar lids popping several times
Dec
2
comment What's the difference between tamari and soy sauce?
@gordoco: I recently purchased a bottle of regular Japanese soy sauce that does not list wheat. Surprisingly, the label doesn't feature the gluten-free factor (unless it's only in the Japanese characters); I just happened to notice it while checking the ingredients for caramel coloring and other factors learned about on this site.
Nov
28
reviewed Reviewed Is there a standard and accesible “health” authority
Nov
28
comment Is there a standard and accesible “health” authority
Where did you learn of these and their health benefits and other factors? That might be your starting point.
Nov
27
comment Ceramic vs Stainless Steel in coffee mugs
If you fill the container with hot water for about five or 10 minutes before adding your tea it'll keep it hotter longer also. I actually pour a second cup of hot water because the temperature of the water changes significantly with the first one.
Nov
26
reviewed Reviewed What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like “blanquette de veau” or “veau marengo”?
Nov
26
reviewed Reviewed What is the best way to store carrots?
Nov
26
answered Off flavor whipped cream from an ISI charger
Nov
26
comment Can tomato paste be substituted for tomato purée?
@KristinaLopez: Can't you see me talking with my hands to illustrate the terminology? :^D Seriously,sorry, I'll try to be more clear in the future. Regarding using the tomato paste straight across, I meant substitute an equal amount (in place of the tomato puree) instead of the 2/1 ratio I'd just described for trying to duplicate a specific recipe. By backing it down, I mean if the 1/1 substitution (one cup paste for each one cup of puree) is too strong-tasting and/or too thick, gradually back the ratio down closer to 2/1 (two cups puree/one cup paste)
Nov
25
answered Should you wait certain amount of time after steak reaches 170 degrees internal temperature
Nov
25
answered Can tomato paste be substituted for tomato purée?
Nov
22
comment Do I have to tie my turkey legs together?
Do you have any fishing line in the garage? Or maybe those wire ties that hold and contain the excess lengths of cable, etc. for your home entertainment system? Or strip the plastic off of a few inches of speaker wire if you have a spool of it lying around?
Nov
22
comment Solution for uneven heating on an electric coil stovetop
I'm not sure about these, other than they're usually rated at 1300-1800 watts. Obviously a different appliance, but my tiny electric skillet heats up to 400 degrees (quickly) and cooks evenly.
Nov
22
comment Solution for uneven heating on an electric coil stovetop
Is the burner itself warped, so the pan sits at angle, or are you just noticing hot spots throughout your food while it's cooking? If the burner connectors are warped, replacing the plug-in burner is about $20, but if the socket where you connect it is the culprit obviously you've wasted that money. If all else fails maybe you could pick up a solo burner (mini-appliance with its own heat source)?