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


Dec
18
answered How do I make bread with LOTS of seeds?
Dec
18
awarded  Nice Answer
Dec
17
awarded  Enlightened
Dec
17
awarded  Nice Answer
Dec
13
awarded  Notable Question
Dec
12
awarded  Popular Question
Dec
10
answered Why would you place potatoes on salt when baking in the oven?
Nov
28
awarded  Enlightened
Nov
28
awarded  Nice Answer
Nov
16
awarded  Enlightened
Nov
16
awarded  Nice Answer
Nov
9
awarded  Popular Question
Oct
29
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.