25,728 reputation
1161135
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 9 months
seen 32 mins 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
22
comment How do I prevent grainy fudge?
possible duplicate of My Fudge Is Crunchy! Where Did I Go Wrong?
Dec
22
answered Fudge not setting up— any salvaging possible? Alternate uses?
Dec
22
comment Fudge not setting up— any salvaging possible? Alternate uses?
Good answer. The chocolate is usually added at the beginning anyway and starting over is always an option unless it has overcooked to the point of actually burning.
Dec
22
answered How do I make my sourdough bread dough stretchy and not have it tear?
Dec
20
comment How do I use whole fresh tamarind?
User56458- the seeds are beautiful. They're dark, smooth, glossy, and have weight to them. I use them for board game tokens.
Dec
18
comment If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
The "don't salt" thing is an old wive's tale that has been thoroughly debunked: seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html Salting beans early on is always a good thing.
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