25,601 reputation
951122
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 11 months
seen 3 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.


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reviewed No Action Needed Is there much of a difference between organic vs. regular olive oil?
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comment How do I bake cakes in a gas oven without a temperature knob?
That might make a decent answer to cooking.stackexchange.com/questions/37470/… too. I guess there's no way to add much detail about how to learn to do this, though, you just have to calibrate your hands over time?
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comment How do I bake cakes in a gas oven without a temperature knob?
Also related: cooking.stackexchange.com/questions/37470/… (but that's not going to help you an awful lot, because I'm guessing your flame adjustment knob isn't terribly precise, so even if you manage to measure the temperature of a given position without using a thermometer, you'll have a hard time reproducing it)
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revised How do I bake cakes in a gas oven without a temperature knob?
deleted 17 characters in body; edited title
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answered How do I bake cakes in a gas oven without a temperature knob?
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revised How can I grate soft cheeses?
deleted 12 characters in body
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revised How can I grate soft cheeses?
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comment The difference between beet sugar and cane sugar
I don't think the hummingbird part really has anything to do with the difference between the two, but if there was an important point there, feel free to edit it back in.
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revised The difference between beet sugar and cane sugar
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comment Is cooking beans or any other food in metal cans safe?
I guess you're saying it's not safe otherwise? I don't think that's true.
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comment ground beef left out for 12 hours
See also cooking.stackexchange.com/questions/32167/… for why cooking it doesn't help once it's already unsafe. (Freezing helps even less - there's plenty of bacteria it doesn't even kill. It does keep it from growing while it's frozen, so it's as safe when it comes out as it was when you put it in.)
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revised How to clear your palate between different flavored dishes when cooking?
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comment Rice has water inside after being cooked
It's not about puddles, it's about the fact that that's unsafe. I'm glad you've been lucky enough not to get food poisoning from it yet, but cooked rice is definitely not safe for long periods unless refrigerated.
Jul
28
comment How to clear your palate between different flavored dishes when cooking?
Sounds like the problem was that only one of them had a strong/loud flavor. Would you take "eat them separately" as an answer, or are you asking about specifically how to serve them together?
Jul
28
reviewed Edit How to clear your palate between different flavored dishes when cooking?
Jul
28
revised How to clear your palate between different flavored dishes when cooking?
Fixed misspelling
Jul
28
comment Rice has water inside after being cooked
Wait, you're leaving the rice in the rice cooker unplugged at room temperature for a few days?
Jul
27
comment Is what I want to make Lardo?
Sorry, I missed the added information - you should've felt free to edit it back in. There's nothing at all wrong with adding information like that, it just wasn't terribly clear you'd added anything of your own the way you wrote it, since it was basically part of something copy-pasted. If you want to make things like that clearer in the future, you can block-quote everything that's actually a quote (there's a quote button in the toolbar or you can just prefix lines with > ) and then keep your additions outside the quotes.
Jul
27
revised Is what I want to make Lardo?
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Jul
27
comment Gluten free baked good coming out bitter
It's all baked goods, not just one recipe? Are the flours the only things in common between them all? Have you tried tasting the flours independently?