24,782 reputation
1060133
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 7 months
seen 2 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.


Mar
26
awarded  Enlightened
Mar
26
awarded  Nice Answer
Mar
25
comment Lobster Death! Freezer vs. Alcohol
Just plunge a knife into its tiny brain stem. It won't feel a thing.
Mar
25
comment Buying whetstones
People say you can ruin your knife but it won't really will it? As you said- it will just require grinding away more metal which will leave you with a narrower but still perfectly functional knife right? It's not like you're going to detemper the steel.
Mar
18
comment Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
I've had this problem as well and also read the same information you present. My sourdough ryes are usually very sour but it takes a while for the dough to acidify during which, the enzyme is active. Should the dough be acidified early before the dough ferments?
Mar
16
reviewed Approve How is King Arthur bread flour made?
Mar
10
comment How do I make dosas smooth and shiny?
Very interesting! They used Channa dal and said it was important. I used Toor dal. They cooked it in an oiled cast iron skillet. Undoubtedly hotter than my non stick griddle. They did also mention that there are many styles.
Mar
10
revised How do I make dosas smooth and shiny?
added 154 characters in body
Mar
10
asked How do I make dosas smooth and shiny?
Mar
9
revised Are bubbling preserved lemons a sign of spoilage?
deleted 1 character in body
Mar
9
answered Are bubbling preserved lemons a sign of spoilage?
Mar
7
comment Cheesecake in or next to waterbath
Interesting. I did mention the humidity, I just don't think it would make much of a difference. I suppose it just needs to be tried.
Mar
5
answered Cheesecake in or next to waterbath
Mar
4
revised General Principles of making risotto
typo
Mar
3
answered General Principles of making risotto
Mar
2
comment The mark of a true chef
lol. I'm going to use that. Thanks!
Mar
2
comment The mark of a true chef
How is this about cooking? A "chef" in a commercial culinary sense is the cook in charge of the kitchen. In a generic english sense it's anyone who likes cooking. Neither of these are measurements of quality or weight. Good and bad chefs abound- of any mass.
Mar
2
comment How long does it take for buttermilk to go bad?
@ken- Dr. Fankhouser's site is a great resource for all sorts of home milk fermentation.
Feb
27
comment How long does yeast live after baking?
@rfusca- it's possible of course but it only takes two days and smells and tastes exactly like the bread it is made with.
Feb
27
comment How long does yeast live after baking?
Exactly @TFD. It is also easy to observe. Russian Kvas is made by fermenting black bread in sweetened water. It gets nice and yeasty in short order.