21,222 reputation
841102
bio website
location Sunnyvale, CA
age 28
visits member for 4 years, 1 month
seen 56 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.


8h
comment Freezer warmed to -6C. Safe to eat the food?
If you've really done an extensive review of the literature and have come to a different conclusion from the FDA and other food safety agencies (that some foods could become dangerous even when frozen, in some areas), you should probably provide some specifics (what foods, where?) and cite some sources if you want to be taken seriously. That would be a lot more convincing than asserting your experience with bacteria identification (which is by no means all that's involved in food safety research).
10h
comment Freezer warmed to -6C. Safe to eat the food?
I don't expect people to do food safety experiments at home - there's no way you could really do it. The point is that food safety agencies have done (or reviewed) the experiments, and they say that frozen food is safe, and the danger zone starts at 4-5C, with no caveats about what the food is, or extremophile bacteria. There's no need for opinions; they've done the work for us.
16h
comment Freezer warmed to -6C. Safe to eat the food?
I don't think it really depends. As moscafj said, this never got into the danger zone, so even paranoid food safety agencies are going to say this is safe - no one is worried about bacteria growing in a freezer.
16h
comment Extract v flavoring
How are you using the extract? It does taste like alcohol if you just taste it, but when it's part of a dish, it should definitely be the orange flavor that comes through.
18h
comment Are these eggs safe to eat?
It's not quite that simple. It's possible to get eggs that fail this test but are still before the expiration date - they've just dried out quickly. Those eggs are still safe.
18h
revised Can I substitute baking soda for kansui powder?
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18h
comment Can I substitute baking soda for kansui powder?
@marietan I suspect that the sun might not be hot enough. The first answer links to a nytimes article with much more detail - the key bit is 250 to 300 degrees Fahrenheit. I've edited that into the answer so it's easier to find! :)
18h
revised Can I substitute baking soda for kansui powder?
combined Paul's three answers... and since a lot of the pasta recipes were conflicting (and extraneous), just removed most of it
19h
comment Are these eggs safe to eat?
None of those sources are authoritative. They're all just repeating the same test for telling whether an egg has passed some arbitrary point of freshness - if it fails, it means it's not fresh, not that it's not safe.
1d
comment What is the meaning of “cream of X” in a soup?
It's also fairly common to only blend part of it, so that for example you can have some mushroom pieces left in your cream of mushroom soup.
Sep
12
revised Egg safety. When to eat and when to not eat
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Sep
12
comment Egg safety. When to eat and when to not eat
@rumtscho Thanks, edited. (Meant to be speaking more about the way they're sold.)
Sep
12
revised Egg safety. When to eat and when to not eat
added 242 characters in body
Sep
12
comment How do you remove the stickiness from reusable plastic container or lid?
The question mentions that it's sticky on both sides of the lid - I doubt there were stickers on both sides.
Sep
12
revised How do you remove the stickiness from reusable plastic container or lid?
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Sep
12
revised Egg safety. When to eat and when to not eat
added 83 characters in body
Sep
12
answered Egg safety. When to eat and when to not eat
Sep
12
comment Egg safety. When to eat and when to not eat
-1: this is clearly false. Yes, with a lot of storebought eggs you can feel something slightly moving around (though with the ones I get it's really really hard to notice). But that means they're not fresh. It does not mean they're rotten. There's no way your supermarket is selling everyone rotten eggs - they'd be disgusting, and no one would be buying them anymore. Not as fresh as straight from a farmer? Sure. Rotten? No way.
Sep
10
comment Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
Okay, let's try to be really explicit. Health and nutrition are off topic. Poll questions (which is better/more popular) are off topic. Specific, answerable questions are on topic, e.g. what are the advantages/disadvantages of A compared to B? But again, what are you actually trying to find out? There are a lot of questions here about types of oil, so it's fairly likely it's been answered already. (When it's just for cooking things in, the issues are basically just flavor and smoke point.) So feel free to clarify, but be specific, and please actually edit your question, not just the title.
Sep
10
comment Vegetable “jam” with salt instead of sugar
Perhaps a better comparison than pickles is preserved lemons, though those obviously have some acid in them that you'd be missing from the vegetables.