21,811 reputation
842107
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 2 months
seen 3 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.


Oct
19
comment How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?
Though leaving it out a long time might still be bad, since it could over rise.
Oct
19
reviewed No Action Needed What does cream of tartar do in baking recipes?
Oct
19
reviewed Looks OK Is there a definitive way to know if a tin can is lined with BPA?
Oct
19
comment Is there a definitive way to know if a tin can is lined with BPA?
You've heard? Is this actually true? I searched for "eu bpa" and immediately found this EFSA page which says it's approved for use in food contact materials.
Oct
18
reviewed No Action Needed Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?
Oct
18
reviewed Reviewed Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)
Oct
17
revised transfer pizza onto stone without sticking
added 163 characters in body
Oct
17
reviewed Reviewed transfer pizza onto stone without sticking
Oct
17
comment transfer pizza onto stone without sticking
I guess this would work, but along with there being simpler ways, it seems like it's prone to making a mess of the toppings, and it involves unnecessarily handling a really hot stone.
Oct
17
reviewed No Action Needed How much salt is needed for “Coq au vin”
Oct
17
reviewed Reviewed How to bake Frozen French Fries
Oct
17
revised How to bake Frozen French Fries
added 27 characters in body
Oct
17
reviewed Reviewed Broiler Drawer vs Oven Broiler?
Oct
17
revised Broiler Drawer vs Oven Broiler?
added 19 characters in body
Oct
17
reviewed Reviewed Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
Oct
17
comment Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
You'd know better than me, but Wikipedia does say that that the fortification spirit is actually aguardente, a neutral grape spirit that's not much like brandy.
Oct
17
reviewed No Action Needed How can I get brine flavour into turkey?
Oct
17
reviewed Reviewed omelettes and scrambled eggs - How long can I store them?
Oct
17
reviewed Reviewed How to add flavour coating to gelatine or starch capsules?
Oct
17
comment How to add flavour coating to gelatine or starch capsules?
@Didgeridrew Still, pills often have a lightly sweet coating, for example. You don't have to leave it on your tongue for extra long to taste it; you'll get the flavor while it's on your tongue before you swallow it normally.