24,362 reputation
945118
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 8 months
seen 15 mins 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.


1h
comment What makes the Pillsbury canned biscuits puff up?
That'd just destroy the structure and it wouldn't reinflate, like what happens to marshmallows.
9h
comment Is fake Mongolian cuisine associated with stereotypes about Mongolians?
I'll just put it on hold til it gets sorted out - feel free to post on Seasoned Advice Meta or just edit into a more objective question that'll attract better answers.
9h
comment Is fake Mongolian cuisine associated with stereotypes about Mongolians?
So... you're asking about the origin of all fake Mongolian dishes, in particular whether they were created based on some stereotype? Seems like you could simply ask about the origins without weighing it down with this "is it stereotypes" and "does it annoy people" baggage? And you might be better off asking about a specific dish? (That is, sure, questions in this vein can be on topic but yours is a little broad and a little unnecessarily subjective and argumentative.)
17h
comment Substitute peanut butter for cookie butter?
The cookie butter I've heard of is basically spreadable speculoos/gingersnaps (i.e. ground up cookies plus oil to make it spreadable). Is that likely to be what your recipe is talking about? (Could you just post/link to the recipe?)
23h
awarded  Famous Question
1d
comment Garlic turned to black powder?
@Stephie It's also okay to write the basic answer initially, then follow up with more details later!
1d
revised Green gooey stuff when removing head from raw shrimp
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1d
comment can anyone tell me a very tasty, and i mean a very tasty batter to make for fried chicken, and other foods
As you can see, we don't do recipe requests, but I wish you luck in your quest for the tastiest of batters!
1d
comment How to unsalt roasted salted peanuts?
@Ecnerwal I agree that people shouldn't be overly negative, but at the same time, if someone is and you respond in kind, things are likely to escalate. I think I've handled this pretty fairly; feel free to post on Seasoned Advice Meta or find me in Seasoned Advice Chat if you want to discuss further.
1d
comment How to unsalt roasted salted peanuts?
@jbarker2160 The answer did already say to dry them. I've edited to make that even clearer; I'm not entirely sure I see the issue you were trying to point out, or why you seem to be saying washing is a bad idea no matter what. If you want to try to explain further, go for it, just keep it civil.
1d
revised How to unsalt roasted salted peanuts?
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2d
revised How to unsalt roasted salted peanuts?
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2d
comment How to unsalt roasted salted peanuts?
@Max Please post answers as answers!
2d
reviewed Edit How to make sure teapot is safe after being on fire without water
2d
revised How to make sure teapot is safe after being on fire without water
Added comment answer
2d
comment If you 'caramelize' an onion, does an onion contain sugar?
This has been flagged a couple times. I think it is an answer (it says right there, they're sugary) but it's just not the most helpful one. The sugary foods part comes across a bit soapboxy (there are a lot of other reasons we don't taste onions as sweet), and "very" could use elaboration/specificity, like rumtscho showed.
2d
comment How should I choose my next step as a cook?
To be fair, "cook what you want to eat" can also thrust you into pretty high-effort areas - if you decide what you really want is some good barbecue brisket, you might find yourself spending an awful lot of iterations perfecting it. In any case, thanks for the contrasting answer!
2d
comment If you 'caramelize' an onion, does an onion contain sugar?
@mikeTheLiar You might also consider asking on biology.stackexchange.com for some of that; the issue of what your body actually does with all those macronutrients isn't really on topic here.
Apr
16
revised How should I choose my next step as a cook?
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Apr
16
answered How should I choose my next step as a cook?