26,254 reputation
1166141
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 5 years
seen 3 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.


May
31
comment How long can I keep a chicken carcass and still make stock from it?
J. Winchester- I'm not an expert of culinary anthropology but it might be useful to remember that people didn't always eat food safely. They died. A lot. And from what I have read raw meat is more dangerous now with industrialized farming.
May
27
comment How long can I keep a chicken carcass and still make stock from it?
Obviously I agreed with your conclusions in this case but, on safety: 1- toxins produced by bacteria won't be broken down by boiling and 2- active toxin producing bacteria aren't always detectable by sight or smell.
May
27
comment How long can I keep a chicken carcass and still make stock from it?
possible duplicate of How long will uncooked chicken keep in the fridge?
May
27
answered How long can I keep a chicken carcass and still make stock from it?
May
27
comment Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
How can you tell it's a dessert if it's savory? Just because it is the dish served last?
May
27
comment How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
Related: cooking.stackexchange.com/q/880/2001
May
27
answered How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
May
26
comment How do I separate egg white?
My eggs are too fresh for this approach. The whites are thick enough that they will not flow through any hole smaller than a nickel.
May
26
awarded  Autobiographer
May
26
comment Substituting tomatillos
I don't know a good substitution but tomatillos are often cooked when they are used. Therefore, canned tomatillos work reasonably well and can be purchased online like everything else. amazon.com/Embasa-Whole-Tomatillos-12-oz/dp/B0000GG242/…
May
26
awarded  Nice Question
May
26
comment How do I separate egg white?
@msh210- It's faster, of course, if you can crack it with one hand. If you can't do that then crack the egg as you would normally but hold it vertically when you open the shell so the egg stays in half the shell. Then tip it into your hand.
May
26
awarded  Nice Answer
May
26
comment How do I separate egg white?
+1 for the pun.
May
26
comment Can nuts be frozen and for how long?
We keep all raw nuts in the freezer now. Discovering that my container of pecans is rancid is too heartbreaking to bear.
May
26
revised How do I separate egg white?
Add three bowl clarification.
May
26
awarded  Nice Answer
May
26
comment Botulism, Garlic, Cold pressed Olive oil and mason jars
@jwenting- that is a pessimistic view. 250F is hardly "charred to a cinder".
May
26
comment Botulism, Garlic, Cold pressed Olive oil and mason jars
The situation is the same for dairy farmers. There is an increased risk so they can't sell it. Around here they get around that by having dairy "coops" where you basically buy an interest in a cow. The idea is then you are not just a consumer and have taken upon yourself the risk.
May
26
comment Botulism, Garlic, Cold pressed Olive oil and mason jars
It is worth noting that the inspector isn't forcing the OP to stop making or eating the product- just to stop selling it. Your meteorite example doesn't work because he's putting not himself but his customers at risk. The level of risk is immaterial.