25,412 reputation
1061134
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 8 months
seen 14 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.


Apr
3
comment Why does my food taste like propane when i grill?
I agree that real wood charcoal is fantastic but there is room at my house for both. Real charcoal takes more planning, costs a lot more, and wastes heat when I'm done cooking but there are still coals left. I use charcoal when I have time and want something special. I use propane when I want a broiler without air conditioning the house back down.
Apr
3
comment How to extend holding time for poached eggs?
Good answer but not nearly as cool. You won't impress anyone if you're always do everything the easy way. :)
Apr
3
comment Is there any way to make crepes without a proper non-stick pan?
I am by no means an expert on historical or authentic crepe recipes but that recipe sounds similar to the one I use. Non-stick spray is just oil with some emulsifiers to make it even more slick.
Apr
3
answered Can I substitute low fat greek yogurt for light sour cream in a high speed blender?
Apr
3
answered Is there any way to make crepes without a proper non-stick pan?
Apr
2
revised Can I use baking powder to replace cream of tartar
added 14 characters in body
Apr
2
answered Can I use baking powder to replace cream of tartar
Apr
2
answered How to extend holding time for poached eggs?
Apr
2
comment Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
This question makes me want to try making dosa with pinto beans and see if it interests or horrifies my Indian coworkers.
Apr
2
answered Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Apr
2
comment Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Just to be pedantic- technically urad dal is not a lentil. Translations from Indian languages tend to be a little off in reference to beans. I blame Google Translate.
Apr
2
reviewed Edit Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Apr
2
revised Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Applied correct tag and updated grammar to make the question readable.
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.