21,831 reputation
842107
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location Sunnyvale, CA
age 29
visits member for 4 years, 2 months
seen 18 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.


58m
comment What order should I add ingredients when making soup?
To be clear, I think the best way to ask this would be to split it out exactly as Kareen said - your four numbered questions can each be asked on their own. I don't think it's bad enough in this form to be worth us mods unilaterally closing it, but I would not blame others for voting to close, and it's really in your own interests to split it up and try to get better answers to each of your questions. (They'll still all get answered!)
1h
revised What order should I add ingredients when making soup?
deleted 107 characters in body; edited title
1h
comment What order should I add ingredients when making soup?
I actually think it's probably okay now; it's all about the order of the ingredients for a basic stew (with a couple extra details). I'm going to edit a little more to try to help avoid rambling tangential answers, but I don't think it's obviously too broad anymore. I do think you would get better answers by asking more specific questions (e.g. is it better to chop longer-cooking things more finely, or just let them cook longer), but we're not going to force you to ask it in the best way possible.
5h
comment What order should I add ingredients when making soup?
You should definitely split things up here. The bulk of the question is fine as one question (it's basically "what order should things go in"), but "how do I make soup creamy?" is entirely separate, as is "what will make it last longer". If you want I can help by editing it down to the first part, and trying to clarify, but I'd rather you post the other questions yourself so you can own them and get the rep!
17h
comment What is an alternative to chicken broth for Mexican rice?
I'm pretty sure that this recipe is already going to be covering up any natural rice flavor with other ingredients. This is good advice if you're making plain rice, but that's not what the OP is doing.
1d
revised Sweetened Condensed Milk in Carnitas - What Does it Do?
added 155 characters in body
1d
answered Sweetened Condensed Milk in Carnitas - What Does it Do?
2d
comment Can I make microwave frozen ready pizza?
To the OP: it looks like you accidentally created two accounts (sorry if things were confusing!). You should be able to merge them by going here: cooking.stackexchange.com/help/merging-accounts. If you pick "I need to merge user profiles" in the contact form it links you to, you can paste in your two profile urls: cooking.stackexchange.com/users/28861/n-parker and cooking.stackexchange.com/users/28862/user28862
2d
revised Can I make microwave frozen ready pizza?
added 22 characters in body; edited title
2d
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.
Oct
22
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.
Oct
22
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?
Oct
22
revised Is it a good idea to use cardamom in chili?
deleted 50 characters in body
Oct
22
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 :)
Oct
21
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.
Oct
21
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!
Oct
21
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!)
Oct
21
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.
Oct
21
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.
Oct
21
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.)