20,666 reputation
738101
bio website
location Sunnyvale, CA
age 28
visits member for 3 years, 11 months
seen 4 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.


Jul
16
comment Ginger vs Ginger Root
This is the same thing the other answer already said. It doesn't seem to add any value here.
Jul
16
comment Using the leftover oven heat
Why are biscuits a good idea with leftover heat, rather than a fully heated oven? Don't biscuits usually have a higher baking temperature?
Jul
16
comment Is it OK to reheat hash browns the next morning?
The size is hard to tell from the picture. What I do know is that they take, according to the instructions, 15-20 minutes in a preheated 230C/450F oven. If it takes that long to get them properly cooked with full heat all around, high heat from the top is unlikely to heat them all the way through in a few minutes, and it will overbrown them quickly if they're already cooked. (It also says 7 minutes with frequent turning under the broiler. Same point there.)
Jul
15
comment What are healthy meals to cook once a week as part of a student meal planner?
Unfortunately, this is indeed a good example of something that we've long declared off topic here, however wide the interest might be. Feel free to pop into Seasoned Advice Chat to talk with whoever's there, and you might be able to get some pretty good suggestions. But I'll have to close it as off topic.
Jul
15
revised Is vanilla a flavour or just absence of flavour?
added 95 characters in body
Jul
15
comment Is vanilla a flavour or just absence of flavour?
@DrewDormann Well, okay, I addressed it briefly in a cooking context, but if you want to know about etymology, english.stackexchange.com is probably a much better place.
Jul
15
revised Is vanilla a flavour or just absence of flavour?
added 399 characters in body
Jul
15
comment Is vanilla a flavour or just absence of flavour?
@PhilFrost Okay, I amended a little, but it is most definitely a subtle flavor, in that it's easy to cover up with other flavors. Yes, if you get something made with good vanilla, the flavor is completely obvious. But if you take that "real French vanilla ice cream" and add in a bit of chocolate or fruit, it'll quickly get hard to discern. It doesn't even entirely cover up milk flavors when used in ice cream and pudding.
Jul
15
revised Is vanilla a flavour or just absence of flavour?
added 280 characters in body
Jul
15
answered Is vanilla a flavour or just absence of flavour?
Jul
15
comment Can you make Bearnaise with olive oil?
@Jolenealaska I'm not sure I find it quite this easy to ruin. Maybe I'm less sensitive.
Jul
15
comment Is it OK to reheat hash browns the next morning?
You'd probably want to microwave them some first. If they're refrigerated, they're going to brown on the outside before they heat through properly.
Jul
14
answered Is it OK to reheat hash browns the next morning?
Jul
14
revised Where do I find the fruit tamarind?
added 88 characters in body
Jul
14
comment Where do I find the fruit tamarind?
@Sobachatina Well, some, anyway. But I think that falls under the umbrella of Mexican stores - in general if you live somewhere that's got a large enough population of some group, the normal grocery stores will support it.
Jul
14
comment Baking bread - stainless steel or potless?
I'm a little confused: your title asks about stainless steel, but then you mention a cast iron pot in the body of your question. I guess you're trying to see if you can substitute a stainless steel pot for the cast iron? As for the pot, what kind of bread you trying to make? Are you looking at recipes like this one which put bread inside a pot to bake?
Jul
14
comment Stirring with knives?
Also, are you trying to say pastry blenders are worse than knives, or just that food processors are easier? I know it can be hard work with a pastry blender but knives seem like they take forever!
Jul
14
answered Where do I find the fruit tamarind?
Jul
14
comment Stirring with knives?
You might've missed something - with two knives you don't just hack with them separately.
Jul
14
comment Stirring with knives?
This might answer your question: cooking.stackexchange.com/questions/43260/…