Jefromi

14,079 reputation

32467

bio	website
	location	Sunnyvale, CA
	age	27
visits	member for	2 years, 9 months
	seen	yesterday
stats	profile views	766

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.

	14,079 reputation	bio	website		visits	member for	2 years, 9 months
32467 badges		location	Sunnyvale, CA		seen	yesterday

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May 2	reviewed	Edit suggested edit on How do you ensure a tortilla keeps all its contents when making a burrito?
May 2	revised	How do you ensure a tortilla keeps all its contents when making a burrito? reverted some things back to original style, removed tangential link
May 2	answered	Looking for an accurate nutrition database
May 2	revised	Looking for an accurate nutrition database deleted 1 characters in body; edited title
May 2	comment	How do I avoid dry meat and burned masala and rice in biryana? While recipe requests are indeed off-topic (thanks for noticing!), asking how to fix specific problems with a specific recipe is a great question.
May 2	revised	How do I avoid dry meat and burned masala and rice in biryana? deleted 203 characters in body; edited title
May 2	revised	How can I keep pasta shapes intact? added 35 characters in body
May 1	comment	How can I keep pasta shapes intact? Doesn't chalky appearance mean that there's more powdery starch on the outside, so there's likely to be more sticking?
May 1	comment	How can I keep pasta shapes intact? @giulia_in_the_kitchen Letting the water stop boiling (but still keeping it hot, say at least 85°C) does not cause it to absorb too much water or to lose starch. And apologies for not having time to explain, but the downvote was mine: the question is quite clear that adding the pasta to boiling water then stirring is causing it to break, so suggesting doing that is not useful (which is what downvotes mean). I know it's the traditional advice, but it's clearly not working in this case.
May 1	revised	How can I keep pasta shapes intact? added 318 characters in body
May 1	comment	Soy milk compared to other bean milks Could you tell just from eating almonds and other nuts that almond milk would taste better or be more versatile than milk made from other nuts? (I think there are probably also historical reasons it's common.)
Apr 30	reviewed	Reject suggested edit on How do you ensure a tortilla keeps all its contents when making a burrito?
Apr 30	comment	Pouring cold water on pasta after cooking it @HelpfulAnswers4u Sure, eventually, but it'll still be steaming for a few minutes - it's nothing like running cold water over it.
Apr 30	comment	What's the difference between green, white, and red onions? I think this a perfectly reasonable question. The original title made it sound really iffy (and I suspect this explains the close votes) but I've edited it to try to ask what you're really after, and the two existing answers still fit it, so I'm quite happy to have it stay around.
Apr 30	revised	What's the difference between green, white, and red onions? added 66 characters in body
Apr 30	revised	What's the difference between green, white, and red onions? deleted 17 characters in body; edited title
Apr 30	comment	what makes red tomato sauce turn orange in colour? The question says "having started with deep red tomatoes", so I'm not sure all the stuff about actual orange tomatoes applies. Seems like it's really just your first paragraph that addresses the question.
Apr 30	comment	In which kind of food items can Asafoetida be used? I don't think this is an exact duplicate - the other question is about what the traditional uses are, which is slightly better defined (though still really iffy; it may get closed too). But this clearly is a poll-style question, and as such must be closed. See meta.cooking.stackexchange.com/questions/740/…
Apr 30	comment	What's the most efficient way to juice halved lemons and limes? I'm not sure I've ever noticed the bitterness from the seeds using my squeeze-style juicer on lemons and limes. I believe you that the seeds are bitter, but I think it's a fairly minor concern.
Apr 29	comment	Homemade flour tortillas without cast iron I don't think the answer really needs offers of recipes for chili, spanish tortillas, and so on. I've left the tortilla recipe, in case it's useful to clarify what kind of tortillas you're recommending these pans for.