22,971 reputation
845110
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location Sunnyvale, CA
age 29
visits member for 4 years, 6 months
seen 6 secs 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.


Jan
16
answered Should lemongrass be edible or just a flavoring?
Jan
16
comment Should I rinse canned beans before using them?
This is actually a pretty reasonable answer - it mostly summarizes the points in other answers (none of which covered all of these, I don't think). It could use a little more detail, but it's definitely still an answer.
Jan
16
revised How long will homemade Pico de Gallo last in the refrigerator?
deleted 410 characters in body
Jan
15
comment french press vs. chemex - oil absorbed by chemex filters?
Indeed, please ask your question as a question. We really love questions, they just need to be in the right place.
Jan
15
reviewed Approve french press vs. chemex - oil absorbed by chemex filters?
Jan
15
comment Will cooking meat with the thermometer in affect the cooking time?
@TheDag Some of the probe does stick out, but more to the point, all you have to do is conduct heat from the outside of the meat to the inside. The outer layers can easily be near boiling while the inside is still cold. I agree that it's probably not that significant, but it's not for the reasons you gave in your first comment, and not entirely for the ones in the second comment.
Jan
14
comment What are “fondi di carciofo” called in English?
For what it's worth, my family always called the base, after you pick off the choke, the heart. And it was confusing to me as a kid that they had the baby things with leaves on them in cans and called them hearts too. Maybe "artichoke bottom" would be shorter but still enough to be universally understood? I see some usage around on the internet, and it's roughly the translation of the OP's term.
Jan
14
comment What are “fondi di carciofo” called in English?
@Jolenealaska I suspect that may be the answer, i.e. that "artichoke heart" is unfortunately a bit ambiguous in English.
Jan
14
comment Where can I find food-grade beeswax?
I didn't say it melted away, just that it would fully melt (before ultimately resolidifying). Beeswax melts around 145F (63C), and given that we're talking about baked goods I assume it's going to be way over that temperature, and the exact melting point of the wax would seem to not be critical. So any other food-grade wax would be a potential substitute even if not as traditional.
Jan
14
comment Will cooking meat with the thermometer in affect the cooking time?
@TheDag Bones can conduct heat and give falsely high readings. If bone can do that, surely metal (a much better heat conductor) can too. (That's the point I was making in my previous comment, not anything about thermometer touching bone in this question's context.) Completely embedding it in the meat means it'll be all the more effective.
Jan
14
reviewed Looks OK What are some recommended methods of cleaning wooden cutting boards?
Jan
14
reviewed Reviewed How to achieve tender or crunchy toasted lentil sprouts?
Jan
14
comment How to achieve tender or crunchy toasted lentil sprouts?
I think the OP is trying to make just the lentil sprouts crunchy, not to fry them inside something else. Are you saying that you think deep-frying just the sprouts would work?
Jan
14
reviewed Reviewed Cooking beans with intact skins
Jan
14
reviewed Close Is it safe to marinate olives with garlic and oil?
Jan
14
reviewed Edit How do I get more flavor in the interior of a brisket?
Jan
14
revised How do I get more flavor in the interior of a brisket?
deleted 9 characters in body; edited title
Jan
14
revised What can I do to prevent the gaseous side effect of sunchokes?
avoid asking only for cooking methods, tags
Jan
14
comment Inulin reduction in Jerusalem Artichokes
It turns out that this was a duplicate, and since the answers you'd already gotten were useful, I merged them into the old question. But your question itself actually provides some useful information (the problematic component is inulin, and cold storage helps), so if you'd like to post that as an answer to the other question, it'd be a valuable contribution!
Jan
14
reviewed Close Inulin reduction in Jerusalem Artichokes