23,768 reputation
954123
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 2 months
seen 18 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.


Jul
14
answered Baking bread - stainless steel or potless?
Jul
14
comment Where do I find the fruit tamarind?
Regular grocery stores in Texas have whole tamarind.
Jul
6
comment How to make homemade ice cream with a chocolate swirl
I'm interested to hear how this works out!
Jul
2
awarded  Curious
Jun
24
comment Cheese from UHT Milk
I have done this with excellent success and I agree that it is a lot more satisfying. It can also be a lot cheaper.
Jun
23
answered when does a boiled egg become a poached egg?
Jun
15
awarded  Notable Question
Jun
14
comment What is the effect of adding sugar to the water when poaching eggs?
Does this mean we've finally reached the level of StackOverflow when people start asking homework questions here?
Jun
12
comment How to line this cake pan with parchment paper?
Perhaps if you planned ahead you could make homemade paper using the pan as the mold, then impregnate it with silicon somehow... Yeah, I guess fat might work better.
Jun
12
comment How to preserve homemade fresh cream for about a week in a freezer?
If it isn't sealed then the fat will pick up funky flavors from the air pretty quickly.
Jun
12
answered Shortening substitutes for pan greasing
Jun
6
comment How do I sautee tomatoes without them being juicy?
@Jolenealaska- I mentioned that in my answer. The salting idea is interesting. I'm looking forward to trying it but 20 minutes is kind of a long time for the kind of dishes I usually need this for. How much water actually gets drawn out in that little time?
Jun
6
answered How do I sautee tomatoes without them being juicy?
Jun
5
comment Tabasco flavor without pain?
cooking.stackexchange.com/q/6620 cooking.stackexchange.com/q/44153
Jun
4
answered Why add in the eggs last when making chocolate chip cookies?
May
30
comment Can I use a meat grinder to grate cheese?
Isn't the texture of the cheese altered by being smashed through the die instead of sliced as a grater would do?
May
28
comment Why is the first hotcake always the worst?
первый блин всегда комом
May
27
comment Breakfast protein options
Gagh is best served live @iwein
May
26
comment Crockpot recipes using soda pop
This is interesting. Regular pop is included partially for the flavor but also very much for the sugar. I don't know what artificial sweeteners will do when heated and condensed. Do they create a syrupy texture?
May
26
comment Eating mangoes with skin intact
A data point: The only time I have heard of eating mango skin is in recipes for Indian mango pickle.