25,748 reputation
1161135
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 9 months
seen 20 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
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.
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