25,728 reputation
1161135
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 9 months
seen 4 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
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.
Feb
27
revised How long does yeast live after baking?
edited body
Feb
27
answered How long does yeast live after baking?
Feb
27
comment Can you make sourdough starter without throwing any away?
@rfusca- came here to say the same thing. Throw it in pancakes, etc.
Feb
26
comment What kinds of milk are low in carbs?
Actually- Almond milk has barely any protein, only a tiny bit of fiber, and a bit of minerals. It's really just almond flavored water. Looking at these numbers has dissuaded me from ever buying the stuff.
Feb
26
comment What kinds of milk are low in carbs?
TFD's wolfram alpha link is in fact for sweetened almond milk. The unsweetened matches your numbers. Good catch. FWIW, TFD's post probably has more votes since he included his sources. That's always better than just "because I say so"
Feb
17
answered egg yolks and egg whites
Feb
10
comment How do I finely process/puree a large amount of chillies?
With gloves, goggles, and a respirator. Seriously. No matter how careful you are you will wind up in a world of pain. This is personal experience talking.
Jan
29
comment What is the best marker for writing on glass?
Agreed. This is the only solution that won't wear off. Even the enameled labels on my glass measuring cups wears off. I replace it with etching. We also etch our name on casserole dishes to make sure the find their way home.
Jan
15
awarded  Popular Question
Jan
8
awarded  Enlightened
Jan
8
awarded  Nice Answer
Jan
7
revised Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
I learned more since writing this answer.
Jan
1
awarded  Nice Answer
Dec
23
awarded  Famous Question