21,811 reputation
842107
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 2 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.


4h
comment Beef and veggies in crock pot turn out hard and tough
@TomRaywood No worries! And really, we'd love to see you ask and answer some questions - it sounds like you have a lot of specific knowledge to offer.
21h
comment Is it a good idea to use cardamom in chili?
For what it's worth, I think the real question here was "is cardamom commonly used in chili or other savory dishes". Beyond that all there really is to say is what I said in my first comment: try the recipe and find out for yourself (or not), and sounds good to me. (This is what your accepted answer said, after addressing the "is this common" bit.) And that's the answer to almost every "is this flavor a good idea?" question, hence my wondering whether this was really anything but an opinion poll.
23h
comment Is it a good idea to use cardamom in chili?
This seems either unclear what you're asking or just primarily opinion-based. It's clearly something that a lot of people like in non-sweet dishes (all over the place in Indian cuisine, and it's in the recipe you found) and the only way you can really find out if you'll like it is to try it; all we can say is "sure sounds good to me". Is there anything specific you're trying to find out?
1d
revised Is it a good idea to use cardamom in chili?
deleted 50 characters in body
1d
comment How to keep cream cheese for a long time?
Oh, I misread the first time, I thought it was storing in oil in the fridge! In that case, I guess this is just a slightly more reliable method than wrapping tightly, say in plastic wrap? It definitely sounds like it'll work, don't get me wrong, I just feel like it might be overkill :)
1d
comment How to see if cast iron cookware is enameled?
Nice idea! Maybe also test it on something known to be enameled cast iron to make sure it doesn't stick, though? Fridges usually have coatings over the metal too (except shiny stainless steel ones) so I'm guessing a lot of things that stick to the fridge would stick over enamel too.
1d
comment How to keep cream cheese for a long time?
My main suggestion if you want to keep all of the detailed instructions would be to begin your answer with a quick summary: store it submerged in oil, to keep it perfectly airtight, and slice off pieces when you need. That'll be enough for a lot of people, and save them a lot of time, but people who want more detail can get it!
1d
comment How to keep cream cheese for a long time?
(That said, Jolene's point about it getting less creamy is a reason to do this, if you're trying to keep extra cream cheese around for non-cooking purposes!)
1d
comment How to keep cream cheese for a long time?
Discussion in comments is fine and even good - it lets other readers see the points for themselves; no need for emails here. (Indeed, users here can't normally see each others' emails. I can as a moderator, but it'd be an abuse of my powers to use it for something like this.) As for your points: it's true, ice buildup in the freezer can be a problem. But it's only on the surface, so you can avoid it with tight wrapping.
1d
comment Substitutes for wheat flour and their challenges in baking
Since the edits have stood post-unlocking, I am assuming that this matter has been resolved, and deleting all comments. Any further discussion can take place on the meta question.
2d
comment How much dry ice should be used to keep this much dough frozen in a box of this size?
I assume you're fine with a practical answer based on people's experience, rather than some kind of theoretical physical calculation? (You provided a lot of detail, and I'm not sure if that's just you being helpful (yay) or if it's because you want that kind of detail in an answer.)
2d
comment Beef and veggies in crock pot turn out hard and tough
@TomRaywood In the context of this question (about how to do it in a crock pot), I'm saying that essentially all of the stuff about how to make a good stew, and how to make it on the stove is unnecessary. It's fine to give some related pointers if you'd like ("be sure to sear the meat for better flavor"), but leave full descriptions of them for a question ("how do I best sear meat for a stew?"). But the question was about how to make sure things cook soft, and the parts of your answer addressing that are the bits saying "cook it hot enough and long enough" - focus on those.
2d
revised Beef and veggies in crock pot turn out hard and tough
added 492 characters in body
2d
comment Beef and veggies in crock pot turn out hard and tough
@djmadscribbler Apparently it actually starts a lot lower, and is just slower - see cooking.stackexchange.com/questions/24737/… (editing answer too!)
2d
comment Baked item that would catch on fire/smoke?
Along with that, they'd be less likely to use too-small baking dishes, I suspect, since there'd be more of a routine (and plenty of appropriately sized equipment.
2d
comment Baked item that would catch on fire/smoke?
@Joe In that vein, the best I can think of is trying to bake bacon on a cookie sheet instead of something appropriately deep, so that a bunch of fat would render out, then when the pan snap-warps from the heat, it'd go everywhere...
2d
revised What are some good substitions for alcohol in cooking?
edited body
2d
revised Fix a bad vegetable soup
added 74 characters in body
2d
reviewed No Action Needed Fix a bad vegetable soup
2d
reviewed Reviewed What is water temperature after electric kettle switches off?