24,734 reputation
946119
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 9 months
seen 6 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.


May
5
revised Chemical process behind hardening ice cream
added 1 character in body
May
5
comment Chemical process behind hardening ice cream
I didn't think to ask - did you churn it in an ice cream maker? (You just say you mixed the ingredients.) My answer applies either way, but it'll certainly freeze rock-hard if it's not churned.
May
5
revised Chemical process behind hardening ice cream
added 313 characters in body
May
5
answered Chemical process behind hardening ice cream
May
3
revised Cakes cooked in same tin but come out different sizes
added 76 characters in body
May
2
revised Why would mussels be gritty?
deleted 8 characters in body; edited title
May
2
comment How much is a sleeve of celery?
The top answer here says exactly that - it even includes the picture.
Apr
29
comment How to Make many pizzas for large party?
Even without having to deal with the dough, you might still have plenty to do and not much time to talk. But great question!
Apr
28
revised How can I make the most of this stewing hen?
added 48 characters in body
Apr
28
comment How can I make the most of this stewing hen?
Aha, Cindy figured out what you meant! Editing again...
Apr
28
revised How can I make the most of this stewing hen?
deleted 317 characters in body
Apr
27
comment can chicken be thawed in the sun
Sunlight or not doesn't really matter, it's just the fact that you're doing it at room temperature - that means you're leaving it in the danger zone way too long.
Apr
27
comment How to convert a specific cake recipe I have to make brownies?
To put Catija's question another way: is there something special about this recipe? From the ingredients it doesn't look terribly special, so it seems like you could regard just about any brownie recipe as a converted version of it.
Apr
27
comment Hot peppers in soup don't stay spicy
I can't imagine that six habaneros would ever leave a broth bland, especially if you're including the pith, unless your tolerance is incredibly high. In my experience a few habaneros with pith discarded can make a big pot of, say, rice and beans reasonably hot (for people with moderate tolerances). Where are you from? It kind of sounds like all your peppers are duds, somehow.
Apr
24
comment Collecting & using cooking profiles on foods like coffee roasters do
The calculator claims that if you cook an egg at 60C for 7 hours 42 minutes the white will be completely runny and the yolk will be firm - is that for real?
Apr
24
revised Collecting & using cooking profiles on foods like coffee roasters do
deleted 22 characters in body
Apr
24
comment Collecting & using cooking profiles on foods like coffee roasters do
@Chef_Code Thanks for editing. A couple notes: your name is recorded in the revision history, so there's no need to include it in the post, just try to leave the post in an ideal state. And while comments certainly allow some discussion, they're not a place to post random tangentially-related links.
Apr
24
revised Collecting & using cooking profiles on foods like coffee roasters do
deleted 84 characters in body
Apr
23
comment Collecting & using cooking profiles on foods like coffee roasters do
There doesn't seem to be a picture - can you edit it in, or at least a link to it? (Also, really interesting question, thank you and welcome!)
Apr
22
comment Hot espresso poured into a cold cup - is that dangerous?
@sourd'oh Yes, instant mix definitely works best when it's hot. I've seen cocoa powder clump pretty badly even in hot liquid, so I'm surprised to hear you can get it to work well in an espresso shot!