21,895 reputation
842108
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 3 months
seen 20 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.


Oct
21
reviewed Reviewed What are some good substitions for alcohol in cooking?
Oct
21
comment What are some good substitions for alcohol in cooking?
Instead of any kind of alcohol? Seems like it'd be a better substitute for some things than others.
Oct
21
reviewed No Action Needed Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
Oct
21
comment Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
The study you cited says that the optimum temperature is 0-5C, not 4-5C, and that nearly 1/4 of refrigerators are above that, not below it.
Oct
21
comment Beef and veggies in crock pot turn out hard and tough
We would really appreciate it if you could focus your answers on what the OP actually asked. All in all, you've spent a ton of time explaining how to do this not in a crock pot, and how to make a good stew, which is definitely not what the OP asked about, however well it may work. This is, quite honestly, very close to not being an answer at all (which would get it deleted). If it actually were impossible to make a good stew in a crock pot, sure, this would be fine - but that's not at all the case, and stew does not have to be fussed over.
Oct
21
revised What can I substitute for tomato paste to thicken a marinade?
deleted 8 characters in body
Oct
21
revised Beef and veggies in crock pot turn out hard and tough
added 56 characters in body
Oct
21
answered Beef and veggies in crock pot turn out hard and tough
Oct
20
comment What is thet difference between venison and veal?
I'm a little tempted to close this as unclear what you're asking - surely you're looking for more than "they are from different animals", or did you just not bother looking it up?
Oct
20
comment Baked item that would catch on fire/smoke?
For what it's worth, I've even managed to set a pepper on fire under the broiler. The stem was too close to the element.
Oct
20
answered Baked item that would catch on fire/smoke?
Oct
20
comment What does cream of tartar do in baking recipes?
Just cream of tartar, no baking soda?
Oct
20
reviewed Reviewed What are the difference between outside and inside skirt steak?
Oct
20
revised What are the difference between outside and inside skirt steak?
added 4 characters in body
Oct
20
reviewed Reviewed What is the white film on my wet carrots?
Oct
20
reviewed Reviewed How to pan sear salmon without burning the skin?
Oct
20
reviewed No Action Needed How to make sure that potatoes are boiled properly?
Oct
19
comment Wouldn't this cake batter be too runny? Would the coffee affect the texture?
@Jolenealaska In fact, I edited from a review queue, so I never saw your comment. I do agree, this answers half of the question, so it's an answer, but it would certainly be a better answer if it answered both halves!
Oct
19
reviewed Looks OK What kind of rice is used in Chinese cooking?
Oct
19
revised How to classify the parts of a recipe ingredient?
added 20 characters in body; edited title