25,618 reputation
951122
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location Sunnyvale, CA
age 29
visits member for 4 years, 11 months
seen 36 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.


Jul
22
reviewed Leave Open licking spoon and putting back in the food
Jul
22
comment licking spoon and putting back in the food
Since I got cited here, I'd like to emphasize that I was only talking about cooking for yourself, and that the rest of that answer pointed out that this is really easy to avoid. Sure, it probably wasn't actually dangerous in this case, but there's also no need to gross anyone or risk contamination of something that's not going to get fully cooked.
Jul
22
comment Super soft fried shrimp in a light batter
I think the main thing to add here is to avoid overcooking, as mentioned in the comments.
Jul
22
reviewed Leave Open Super soft fried shrimp in a light batter
Jul
22
comment Super soft fried shrimp in a light batter
@RichardtenBrink If you don't know what makes it come out as desired, then googling and finding pages and pages of recipes doesn't help; you don't know which ones are likely to come out right.
Jul
22
comment Cut Onion Safety
I added a brief section to the other question about things for which the 2 hours in the danger zone rule doesn't apply. I think that probably makes this mostly a duplicate, but I'll let others improve what I added if desired, and leave it up to non-mod close votes here.
Jul
22
revised How do I know if food left at room temperature is still safe to eat?
added 478 characters in body
Jul
22
comment Cut Onion Safety
@JessicaBrown The entire point of it is to cover every kind of food (in terms of broad categories). Sure, there might be exceptions it misses, that's fine. But it's meant as a canonical question, so that we can close many, many food safety questions (mostly lots of "is my meat still safe") questions as a duplicate of it.
Jul
22
reviewed Leave Open What kind of paste do I use to form shapes to decorate a cake?
Jul
22
comment How much white chocolate should I use in a white chocolate cake?
I've edited for clarity without changing the meaning, and I suppose it's not actually a recipe request in current form (which would be off-topic) but it'd still be way way easier for people to answer if you provided examples like I mentioned, or alternatively let us know how the proposed recipe came out.
Jul
22
revised How much white chocolate should I use in a white chocolate cake?
added 18 characters in body; edited title
Jul
22
comment How much white chocolate should I use in a white chocolate cake?
Can you give examples of (links to) the recipes you tried, and explain what you didn't like about each specific one? Knowing a recipe and what's wrong with it makes it possible for people to recommend solutions, while telling us a recipe you haven't even tried doesn't really provide a starting point.
Jul
21
comment Cut Onion Safety
@JessicaBrown I suppose, though ideally that answer would simply be updated to include a section on roughly how long not-potentially-hazardous foods (like onions) is safe at room temperature. It's pretty clear they're not part of the 2 hours warning already.
Jul
21
comment What kind of paste do I use to form shapes to decorate a cake?
The health issue is indeed off-topic, though, so I edited it out. If there's a specific restriction you're trying to satisfy (less sugar?) feel free to add it back in!
Jul
21
revised What kind of paste do I use to form shapes to decorate a cake?
added 26 characters in body; edited title
Jul
21
comment What kind of paste do I use to form shapes to decorate a cake?
@Jay I think the question is really asking what kind of paste to make; the OP can't look for a fondant recipe without knowing it's called fondant.
Jul
21
comment Freezing cooked chicken from the deli?
Just to make sure you see a notification: I responded to your custom flag on this post. You can see the response by going to your profile and clicking on the helpful flags link. Here's a direct link. (Don't worry, only you and mods can see it.)
Jul
21
comment Can I safely thaw and refreeze sorbet?
I'll go a step farther than Jay: generally things are safe indefinitely in the freezer, and sorbet is no exception. There may be quality loss over time, especially if it's not tightly sealed, but it's still completely safe and just as healthy as the day you put it in.
Jul
21
revised How do I prevent jams from turning brown?
added 315 characters in body
Jul
21
answered How do I prevent jams from turning brown?