20,510 reputation
738100
bio website
location Sunnyvale, CA
age 28
visits member for 3 years, 11 months
seen 4 hours ago

Site/community/mod philosophy: I fight for the users. (and also the site.)

Eating philosophy: yum, everything tastes so good. I'm originally from Texas, so I do love my Mexican food and barbecue, but I love just about everything else too.

Cooking philosophy: enjoy yourself! Don't measure unless you need precision, don't rush if you've got time, taste everything, and make enough for leftovers.


4h
comment Why does white rice taste better than brown?
Asking what the difference is is perfectly fine. Tasting better... well, that's subjective and not particularly answerable. Plenty of people like brown rice.
5h
comment Why to remove skin and seeds of tomatoes when we puree them?
@Swapnil You might reconsider separating your questions. So far you have two answers, both of which are just about seeding and skinning (unsurprising, you made it the title), not the sour part. They're really different issues. I know you thought maybe they might be related, but a sour tomato is sour with or without the seeds and skin.
8h
comment dehydrating puree food
I'm confused why you're asking about dehydrating it. It's not going to be soft if you take out the water! Are you trying to make it as a portable snack version of the purée?
13h
comment How to replace Bouillon cubes without making them on my own
I generally agree, except while salt msg and sugar may be the big flavor ingredients, it's easy for other things to make a difference too, even in small quantities, and that will come through especially in simple dishes like the rice and pasta that the OP mentioned. It's maybe roughly the difference between cheap bouillon and good stock.
15h
revised How to replace Bouillon cubes without making them on my own
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16h
answered How to replace Bouillon cubes without making them on my own
17h
comment Why to remove skin and seeds of tomatoes when we puree them?
Also, yes, this is too many questions. I would strongly suggest splitting the "why remove skin and seeds?" from "why is my gravy sour?"
17h
comment Why to remove skin and seeds of tomatoes when we puree them?
How do the tomatoes taste if you just eat them fresh? Is it actually getting more sour as you cook it?
18h
comment Substitutes for Agave Nectar
@sourd'oh It looks like glucose intolerance is a kind of catchall term for hyperglycemia/prediabetes/diabetes, i.e. all sugar can be a problem. Sharon, if that's the case, this sounds more like a health question: what kinds of sugar are better for you and how much? And we can't help you with that, probably only your doctor really can.
1d
comment What types of food is suitable to be prepare at home and to be eaten during tea breaks?
@rumtscho For what it's worth, I read this mostly as "how do I tell if a food is safe at room temperature for 6-8 hours?" which is much more answerable, and much less of a "what should I make?" question...
2d
comment Developing good knife skills
Obligatory advice: if you're feeling like you're endangering yourself, it may be that your knife is dull and prone to slipping instead of cutting, and you're having to use too much force. Make sure you've got a decent sharp knife before you go out and try to go through any tutorials or instructions!
2d
comment What is the spicy kick in “Kraft Tangy Spaghetti” box meal?
Is it really the spicy kick you're having trouble with, or are there other aspects of the flavor you're missing?
2d
comment Very unusual kitchen tools
@Divi I did not say I agreed. I attempted to explain why someone might have voted how they did, and in particular why your argument (it's about tools and history) has nothing to do with it. It's clear that asking about one thing is okay, and asking about 1000 is not, and somewhere in between is a line. If I had thought this was clearly too broad, I would have voted as such, and your question would be closed. But I personally think this is on the okay side of the line, though it's definitely pushing it.
2d
comment Very unusual kitchen tools
@Divi Yes, kitchen tools and food history are on topic. But "too broad" doesn't have anything to do with whether the subject is on or off topic. It's possible to ask a question that's too broad about anything. I imagine someone thought it was too broad because you asked about 14 different tools, rather than something more specific.
2d
revised Very unusual kitchen tools
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2d
revised Very unusual kitchen tools
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2d
comment Very unusual kitchen tools
I haven't incorporated this into the community wiki answer because I have no idea what it even means.
2d
comment Very unusual kitchen tools
Okay, numbering is a little better, and I've created the community wiki answer. I'll go through and delete the existing answers now.
2d
revised Very unusual kitchen tools
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2d
answered Very unusual kitchen tools