23,768 reputation
954123
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 2 months
seen 9 hours ago

Software engineer by trade but I came to Seasoned Advice independently of Stack Overflow.

I'm interested in bread, sous-vide, food preservation, dairy, and trying new food.


1d
comment How to put stuff inside baked sandwich and bread?
Good answer on using relatively dry ingredients. Also, the interior of bread only barely makes it to boiling temps- anything in there will be steamed so bacon comes out flabby if it isn't pre-cooked.
Oct
18
awarded  Famous Question
Oct
6
comment Worm in dry bread, what is it?
"when in doubt, through it out" applies to spoiled food. Although gross in our culture there's nothing dangerous about eating bugs. They even turn some of that starch into useful protein!
Sep
30
awarded  Explainer
Sep
29
awarded  Enlightened
Sep
25
answered Best way to preserve a meat without using refrigerator
Sep
11
answered The recipe for chess pie includes cornmeal and vinegar-why?
Sep
5
comment What makes lye food grade?
I use baking soda for making pretzels and it works "fine". The skin isn't nearly as thick or dark as with lye but it is a similar effect without needing to wear rubber gloves. I've never had any kind of slimy texture.
Sep
4
comment Comparable ingredients in butter and mayonaise
I would say that butter is an ingredient of milk not the other way around. Butter is entirely a subset of milk.
Sep
4
comment Comparable ingredients in butter and mayonaise
Butter only has one ingredient: Butter. Mayonnaise does not contain butter and so there is no intersection in their ingredient sets. Do you mean what molecules do they have in common? That doesn't seem particularly useful to me.
Aug
27
awarded  Nice Question
Aug
27
comment Can I use garlic leaf for cooking?
I was going to say the same thing so I'll just give you +1 instead. I love garlic greens. I don't imagine that drying them would be worth the work. Regular garlic powder would have the same flavor but stronger. The grassy subtlety that makes garlic greens interesting would be lost.
Aug
27
answered Why does my bread smell like vinegar?
Aug
27
comment Could cheese “halt” the tenderness of cooking lentils?
I can say that my last batch of lentils was heavily salted the same way I do beans and they softened just fine. Also- gouda is a high acid food, like most cheeses, but it is a low acid semi-firm cheese. It is a "washed" curd cheese which is characterized by having a lot of the lactose washed out of the curd before it is aged. This results is less lactic acid than a similarly firm, aged cheese.
Aug
26
answered How to seal a jar with a jam so that it can be opened without breaking the lid?
Aug
19
awarded  Good Answer
Aug
16
awarded  Yearling
Jul
22
answered Quick and Easy Beef Stew and Dumplings
Jul
22
comment Quick and Easy Beef Stew and Dumplings
The dinty moore recipe isn't really "from scratch". Bisquick is not much harder than opening a package of Pillsbury dough. If you were doing any hiking in or hauling of supplies I would second Jolene's suggestion- just take the dry, non-refrigerated foods, and mix them with water at the site.
Jul
22
answered I want to duplicate my bread mistake!