Sobachatina

20,991 reputation

13695

bio	website	cooking.stackexchange.com/…
	location	near Austin, Texas
	age	33
visits	member for	2 years, 10 months
	seen	2 mins ago
stats	profile views	867

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.

	20,991 reputation	bio	website	cooking.stackexchange.com/…	visits	member for	2 years, 10 months
13695 badges		location	near Austin, Texas		seen	2 mins ago

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Oct 19	comment	How long can I keep eggs in the refrigerator? See these similar questions: cooking.stackexchange.com/questions/7663/… cooking.stackexchange.com/questions/1672/…
Oct 17	revised	How to deconstruct a pumpkin Correct typo
Oct 17	comment	How to deconstruct a pumpkin +1 for the food processor.
Oct 17	comment	How to deconstruct a pumpkin Just to be clear: I like the flavor in pie. I just like the smoother texture that the canned stuff has.
Oct 17	revised	How to deconstruct a pumpkin added 331 characters in body
Oct 17	answered	How to deconstruct a pumpkin
Oct 16	revised	How to obtain rennet? correct spelling
Oct 15	comment	Why do we peel carrots? What a great idea! I'm going to start doing this.
Oct 15	revised	How to obtain rennet? Correct bad info
Oct 15	revised	How to obtain rennet? deleted 39 characters in body
Oct 15	answered	How to obtain rennet?
Oct 15	comment	A definitive method of dicing an onion @justkt - Thanks! I will gladly accept your anecdotal evidence suggesting that I'm not insane.
Oct 15	comment	How much salt does brining a turkey add? I am interested in trying the sauced technique that Mr. McGee suggests but I'm concerned. Brining turkeys has produced the best turkeys I've ever had. Cooking the turkey until it is bone dry and then saucing doesn't sound as good. Have you had turkey this way? Is it good?
Oct 15	comment	A definitive method of dicing an onion Good question! The "official" sources always instruct to cut the onion in half then radially and then turn it and cut across the radials. With radial cuts the chunks on the outside edge of the vegetable are much larger than those on the inside. Vertical slices, instead of radial, produce much more consistent results for me. I'm hoping an expert answers this one.
Oct 14	comment	How long can hard cheeses last in a refrigerator? Posting as a comment because it isn't authoritative enough for an answer: My experience jives with yours. I buy big chunks of parmesan that last me 4-6 months. In that time they get hard and dry but never have I had any problems with mold or spoilage. They just have too much salt and no water to spoil.
Oct 14	comment	What can I do with a bunch of onions? +1 - nothing will use up so many onions as quickly and still be so very delicious.
Oct 14	comment	What can I do with a bunch of onions? How does one accidentally buy onions?
Oct 11	comment	How do you keep turkey from getting too dry? This is an excellent suggestion. I'm often annoyed by the fat left on the back. How do you go about flipping a red hot turkey?
Oct 8	comment	Advice for gingerbread houses? @justkt- That's funny. It never occurred to me to actually say to use royal icing. I took it for granted.
Oct 8	comment	Advice for gingerbread houses? I tried pouring the window panes in place and it resulted in windows that were far too thick. I didn't recut my windows after baking. I'll try it again this year. Thanks!