25,233 reputation
950122
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 11 months
seen 1 hour 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.


22h
comment cutting board turned green!
I'm going to migrate this to the woodworking site. Some folks here might be able to answer too, but I think you'll get better answers more quickly there.
22h
comment Thawed frozen blueberries inside cake roll?
What do you mean, will it work?
1d
comment How long does grease take to go bad/rancid when sitting out?
@user36595 Richard ten Brink's comment is still spot-on: explaining why is a core part of an answer. Without that, this answer could just as easily be one person getting lucky as a solid fact. What if "why" is an important part of the answer? Maybe he's actually been keeping it in a dark, airtight container, and that's why it's working so well.
1d
comment Cake flavour options
Whatever sounds good! There's plenty of easy recipes out there. You can also try browsing recipes on a recipe site. If you run into any problems, just come back and ask - we can help with that!
1d
comment How to shop for a food processor capable of pulverizing plant material to a fine powder?
It's dried stuff, I guess? Are you sure you don't just want a grinder?
1d
comment Mixing condensed and evaporated milk for fudge?
Do you think that'll work for fudge, though? I can easily see all the sugar being an important part of the structure/texture of the fudge. Seems like it might take an incredibly long time (and a lot of stirring) to get it as thick as condensed milk without burning it, too.
1d
revised Mixing condensed and evaporated milk for fudge?
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1d
revised Which torch to buy for finishing sous vide meat? Butane or propane?
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1d
comment Which torch to buy for finishing sous vide meat? Butane or propane?
Combined your answers for you, keeping it on the post made by the user you registered. If you have anything else to add, please just edit further!
2d
comment Detailed instructions for brisket for a beginner
I've edited this to be a bit more clear what you're asking. It's still kind of unclear, though - what do you mean by working up to it? You're either making brisket, or you're not. Smoking is sort of related to grilling, but it's definitely different enough that grilling steaks and pork chops and chicken and whatnot isn't really going to have a whole lot to do with smoking brisket. So... are you actually trying to smoke brisket every week, and refine your technique? Or is there something else you mean by starting with basics and working your way up?
2d
revised Detailed instructions for brisket for a beginner
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2d
comment Detailed instructions for brisket for a beginner
Please have a look at the tour. This is a Q&A site, not a discussion forum. We focus on clear, specific questions, not broad topics of discussion. Erica's comment is tactfully suggesting that you might want to edit this to ask a clear question. I understand that this might be a surprising reaction, but it's how our site works, so please take it as people trying to help, not just unnecessary comments.
2d
comment Detailed instructions for brisket for a beginner
This is the kind of thing you'd probably do better asking about in Seasoned Advice Chat. Asking about making good brisket seems a bit too broad to ask in one question.
2d
comment avoiding euro-centricism in the culinary preparations
While we're okay with some level of subjective questions, they need to be specific and invite people to write answers that really explain and justify themselves. "How do I avoid cultural appropriation?" seems like it's still on the bad subjective side, the kind of thing that's just asking for debate, and quite broad to boot.
2d
comment Can this possibly be safe?
It sounds like it's one of too things: the temperatures were fine and it wasn't actually bloody, or the temperatures were way too low. I don't think anyone can really tell you if it's safe without knowing which it is.
2d
comment avoiding euro-centricism in the culinary preparations
Indeed, I don't think this is answerable in its current form. What are you actually trying to accomplish? In my experience, if you cook western food for people from around the world, they don't see it as "lacking acceptance" or "triggering", they just see it as good food that's not what they grew up with. It's not like every meal can be Egyptian, Pakistani, and Chinese all at once. What's the problem you're trying to solve?
2d
comment Shiny side or not for foil?
Did he say why?
Jul
1
comment What am I missing in my dishes (Indian Cuisine)
@Shrilekha Thanks, I edited in a mention that it's not just spices.
Jul
1
revised What am I missing in my dishes (Indian Cuisine)
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Jul
1
revised What am I missing in my dishes (Indian Cuisine)
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