12,034 reputation
1655117
bio website none:(
location Atlanta, GA
age 35
visits member for 4 years, 4 months
seen Oct 8 at 15:06

Product Manager by day, Cook and Guitarist by night.


Jul
25
awarded  Nice Answer
Jul
24
answered Buttermilk substitute?
Jul
24
comment Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
The butcher at our Publix told us that each store throws out about 100 lbs of meat a day. With 1016 stores, that's over 18k tons a year. They used to give it to homeless shelters, but one sued a grocery store for food poisoning so now they throw it away instead.
Jul
24
answered What is the best/easiest way to juice a watermelon?
Jul
24
comment How do I impart “extra” flavor with Sous Vide cooking?
I've done both together.
Jul
24
awarded  Critic
Jul
24
answered Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
Jul
24
comment Are you supposed to eat the rind of Brie cheese?
Great rule! That's how I got through two months in China, with the added caveat, "Stop asking what you're eating."
Jul
23
comment How to Store Fresh Herbs
Works better for some herbs than other. Basil fails completely with freezing. Parsley works great though.
Jul
23
awarded  Autobiographer
Jul
23
comment How can I make a panna cotta based on Jelly bellys?
I've added the basics of the recipe. I wasn't sure if this was appropriate for the site though. Should I be putting other people's recipe's here rather than just linking or is it OK because the recipe is available freely on the internet? I can remove if appropriate.
Jul
23
revised How can I make a panna cotta based on Jelly bellys?
added recipe because link was reported as not working.; added 11 characters in body
Jul
23
comment How can I make a panna cotta based on Jelly bellys?
Hmmmm, the link works for me, even if I copy / paste it in to a different browser. A google books search for ACHATZ POPCORN should turn it up.
Jul
23
answered How can I make a panna cotta based on Jelly bellys?
Jul
23
awarded  Commentator
Jul
23
comment How do I impart “extra” flavor with Sous Vide cooking?
Thanks, I read through that a while ago, but had kind of forgotten about it. I've asked the question there too.
Jul
23
comment How do I impart “extra” flavor with Sous Vide cooking?
I have been browning meat (but not fish), so that's not really what I'm getting at. Although, I agree, it's essential for beef / pork. Rather my issue is that additional ingredients do not impart strong flavors to the meat as is suggested in the literature.
Jul
23
awarded  Editor
Jul
23
revised How do I impart “extra” flavor with Sous Vide cooking?
Added some more detail on recipes. ; added 3 characters in body
Jul
23
comment How do I impart “extra” flavor with Sous Vide cooking?
I'm new to stack exchange. Is the appropriate way to do that to edit my initial question? That's what I've done.