23,818 reputation
955125
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 3 months
seen Nov 20 at 16:02

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
28
asked Frozen yogurt flavor pairings
Mar
28
comment Can I substitute mint tea for fresh mint?
+1 for growing your own. It ease one of the easiest herbs and can find unexpected usage in even savory dishes.
Mar
28
answered Why Buckwheat Pancakes?
Mar
28
answered Suggestions for storing homemade frozen custard
Mar
28
comment How can I add more “chew” to veggie burgers with only vegetables?
@Orbling- the sun dried tomatoes are an interesting idea. I wonder if you could partially dehydrate veggies until their flavors concentrated and they became more solid but stop before they get tough? I want to try that sometime. I wonder what that would do to yellow squash.
Mar
28
comment How can I add more “chew” to veggie burgers with only vegetables?
@TFD- my thought exactly. More specifically- Why would you want to showcase the veggies and yet make them somehow meat-like. Do one or the other.
Mar
28
answered How can I add more “chew” to veggie burgers with only vegetables?
Mar
26
answered Convert to tablespoons of whipped butter
Mar
26
comment How do you get a nice yellow gravy color when making a chicken pot pie?
Turmeric is what makes most curry powders yellow anyway.
Mar
26
comment Pans with ceramic coating useful?
The cooking surface has a ceramic covering not just the outside? I've seen that with dutch ovens where I thought it was to prevent corrosion but that wouldn't make sense for aluminum.
Mar
26
answered Can you help me get my cream pie filling stiff enough?
Mar
26
answered Coriander substitute?
Mar
26
answered How do I use whole fresh tamarind?
Mar
24
comment How can I know whether a potato is too old?
@hhh- My deep freeze gets very cold and if I lay fruit/berries out in one layer in a metal pan I can freeze them solid with minimal damage. I have never tried this with diced potatoes because they are always already incorporated into a casserole and so freeze too slowly. I suppose I could try prefreezing diced potatoes before building the casserole but it's a little easier to simply parboil them instead.
Mar
22
awarded  Good Question
Mar
22
comment How long can I store soaked beans before cooking?
+1 this matches my experience as well.
Mar
21
comment How can I know whether a potato is too old?
Good advice- I'd like to add- Don't freeze raw potatoes. Even in a casserole, etc. They turn gray and rubbery and altogether disgusting.
Mar
18
revised How to make roux-based sauce thicker
Grammar
Mar
18
comment Do you need to cook a casserole with raw eggs before you freeze it?
Is it served with the eggs raw or just assembled that way and then baked before serving?
Mar
18
comment Store eggs upside down or not?
@Mien- the membrane breaking down doesn't make an egg go bad but is an indicator of freshness. My gut reaction is that it probably isn't worth worrying about. If you are buying eggs from the store then they are already so old that it won't matter. I'll do an experiment with the next dozen eggs that my chickens lay and I'll let you know.