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| bio | website | cooking.stackexchange.com/… |
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| location | near Austin, Texas | |
| age | 33 | |
| visits | member for | 2 years, 9 months |
| seen | 17 hours ago | |
| stats | profile views | 827 |
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.
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May 15 |
awarded | Popular Question |
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May 9 |
awarded | Popular Question |
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May 8 |
comment |
“Dry” foods from slow cooker +1 because your reasoning is sound. I would clarify that the foods need to be wet but they don't have to be soupy. Meat and veggies and especially stew are not dry enough to need to have the liquid separated. There are casserole, cake and cobbler recipes that work very well in crock pots. They are all very moist versions but not so moist that there is liquid to be separated. |
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May 7 |
comment |
What do I need to get started with American style Barbecue? Cedar should never be used to smoke with. It produce many very nasty flavors. In general only hardwoods should be used: mesquite, pecan, oak, apple, etc. The popularity of woods varies by region. Around here mesquite and pecan are more often used. Apple not so much. |
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May 7 |
awarded | Popular Question |
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May 6 |
comment |
What do I need to get started with American style Barbecue? @ElendilTheTall- I'd say to get started the first thing you need is a gun and a dog. Being overweight will also help. Never seen a thin BBQ proprietor. You can choose between overalls or a buckle and boots (depends whether you are cooking pork or brisket). |
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May 3 |
comment |
Looking for an Italian cheese similar/identical to the French Brie @PeterTaylor- fair enough. Four weeks is still a fairly young cheese. |
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May 3 |
revised |
Looking for an Italian cheese similar/identical to the French Brie added 2 characters in body |
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May 3 |
answered | Looking for an Italian cheese similar/identical to the French Brie |
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May 2 |
comment |
Resource for combining flavors See the answers to this question: cooking.stackexchange.com/questions/2770/… There are several online tools that you can use. |
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May 2 |
comment |
Resource for combining flavors Originally posted as an answer but I realized you are asking only about online resources: "My favorite offline resource is the flavor bible: It is organized by ingredients alphabetically. Under each ingredient is a table of compatible and contrasting flavors. Very helpful when I want to do something creative with a particular ingredient I have on hand and I need ideas." |
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May 2 |
comment |
Does the order of preparation steps for soy milk make a difference? It's just a guess. Perhaps this warrants more experimentation. |
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May 1 |
answered | Does the order of preparation steps for soy milk make a difference? |
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May 1 |
revised |
Soy milk compared to other bean milks added 13 characters in body |
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May 1 |
comment |
Soy milk compared to other bean milks @Jonathan- good call. Updating the answer to correct my percentages. |
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May 1 |
answered | Soy milk compared to other bean milks |
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Apr 29 |
awarded | Notable Question |
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Apr 23 |
comment |
Vanilla extract vs. Vanilla powder When I lived in places with vanillin powder (Russia) the flavor was distinctly harsh and shallow. It could be used as a substitute since that's all we had but we only wanted to use a tiny amount so its unpleasantness wouldn't be prominent. |
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Apr 22 |
comment |
What can I substitute for eggs in a pancake recipe? @ChrisSteinbach- The asker doesn't have eggs- they might have mayo. If it works this would be a reasonable answer to the question. |
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Apr 20 |
awarded | Announcer |
