network profile
| bio | website | rob.belics.com |
|---|---|---|
| location | St Louis, MO | |
| age | ||
| visits | member for | 7 months |
| seen | Apr 10 at 17:00 | |
| stats | profile views | 18 |
Web developer to the stars.
Former system engineer at SGI.
Hired at Pixar (but turned them down).
50/50 chance, if you ever had eye surgery, my equipment was used.
Published in Byte magazine back when it mattered.
Met Tom Hardy (Bane) and didn't know it.
Had Gerard Butler's personal cell number at one time.
Worked in radio/TV and you can see my face in a couple of Hollywood movies.
Yes, I am that famous.
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Mar 13 |
comment |
What is the ingredient in bakery Italian bread that give it that great taste What bakery? I wonder if they're doing it right or just adding sugar. |
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Mar 7 |
comment |
How to ship bread or bread dough? I have ordered fully baked bread from a bakery in France before and bread was shipped in plain boxes without any special packing or preservatives. |
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Feb 26 |
comment |
Are there different grades of chicken in the US? Well, where I live is in my profile but... The pdf you link to is good but I don't know what's at the grocery store. I could ask, of course, but what's going on in general? |
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Feb 26 |
asked | Are there different grades of chicken in the US? |
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Feb 15 |
comment |
How do I plan a meal without a stove or oven? You have a bbq, microwave, and panini grill so you DO have a stove and an oven. |
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Feb 12 |
answered | What are some different ways of preparing flax seeds? |
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Feb 11 |
comment |
what to do to make oilless, butterless, eggless cookies? You forgot flourless and sugar free. |
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Jan 25 |
comment |
Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil? This is just so weird. I would not want to cook with anything that sparks and explodes and, as a former electronic engineer, doing this makes my head spark and explode cause I'm aware of what's going on technically with the oven. |
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Jan 23 |
comment |
What are the advantages and disadvantages of various sugars/substitutes? For those who get Cook's Illustrated, they have an article about this but don't ask me where. |
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Jan 15 |
comment |
Does soap kill germs? And on the flip side, bleach does not clean anything. As I was taught in my first sanitation class, you can be clean but not sanitary and you can be sanitary but not clean. |
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Jan 13 |
comment |
What makes bread mold grow; light, air or both? Well, that link says, "Stale bread is dry and leathery.", though I didn't read anything else there. |
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Jan 13 |
comment |
What makes bread mold grow; light, air or both? Isn't going stale the same as drying out? |
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Jan 11 |
comment |
Knife cleaning: safe to do without soap? Note that the book does not say "avoid" or "do not use" soap. It says soap "should not be necessary". Hot water can make fats melt or dissolve so they can slide off the knife. Soap, in itself, does not sanitize anything. Something can be clean but not sanitary and sanitary but not clean. |
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Jan 7 |
answered | How to efficiently remove the food particles stuck in the scrubbing pad? |
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Jan 4 |
awarded | Scholar |
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Jan 4 |
accepted | Using cast iron pans only |
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Jan 3 |
comment |
Using cast iron pans only I was hoping to get an answer from a cook who was well seasoned with cast iron. The biggest point you reminded me of is the ability to regulate the heat and that point alone is enough for me to forget my idea. Thanks. |
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Jan 3 |
revised |
Using cast iron pans only added 32 characters in body |
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Jan 3 |
comment |
Using cast iron pans only I have two but don't remember the sizes. We just inherited my mother-in-law's unused pans in various sizes which I haven't measured yet. |
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Jan 3 |
comment |
Using cast iron pans only As I said, I've never had anyone come out and say they cook only with cast iron, as you have. Many complain of the weight of the pan but my copper pans are heavy, too. Unless others say they use cast iron, there's always that lingering doubt about what you're doing. |
