25,442 reputation
1061134
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 8 months
seen 5 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.


11h
comment What is the name of the sauce served with fried rice in Indian restaurants
Looks like it matches the description except that it was in an Indian restaurant and this is Thai.
Apr
14
comment Baking granbarksost ( spruce bark cheese) (Brie) with little mould
Where did you read this? Normal brie is very moldy. It's a puff ball of mold that gets smashed when packed to form the rind. Is the mold you are seeing different than the mold that made the brie what it is?
Apr
14
comment Is it okay to use stainless steel in oven?
This answer seems a little too brief. Are you saying that 480F is hot enough to damage the stainless steel and that baking food in it would prevent this? (I presume moist food/steam keeping the temps down?)
Apr
14
comment Raised brown spots on garlic
@Escoce- That is an interesting idea. Is this just a theory or did you read it somewhere?
Apr
14
comment home-made smoker
I made a flower pot smoker from Alton Brown's instructions once. It worked fairly well. It was difficult for the little hot plate to maintain the target temps but the meat turned out ok. It didn't last very long though. I think I should have used a better hot plate.
Apr
10
comment Malt used in bread
@Ross- Fair enough. It sounds like it to me but you are the final say in what you meant. :) Retracting my pedantic comment.
Apr
10
comment Malt used in bread
What exactly is the question here? There is no question mark anywhere in your post. Are you asking if malt is used? What kind of malt? What it looks like? What it does?
Apr
9
comment What is the additive they put in apple juice to change it from cloudy to clear?
It is important to note that it is the filtration that makes it clear. The additives simply make the filtration more effective with higher yeilds. youtube.com/…
Apr
8
comment Binding properties of turmeric
It is reassuring that sometimes the things I say turn out to be true. :)
Apr
3
comment Why does my food taste like propane when i grill?
I agree that real wood charcoal is fantastic but there is room at my house for both. Real charcoal takes more planning, costs a lot more, and wastes heat when I'm done cooking but there are still coals left. I use charcoal when I have time and want something special. I use propane when I want a broiler without air conditioning the house back down.
Apr
3
comment How to extend holding time for poached eggs?
Good answer but not nearly as cool. You won't impress anyone if you're always do everything the easy way. :)
Apr
3
comment Is there any way to make crepes without a proper non-stick pan?
I am by no means an expert on historical or authentic crepe recipes but that recipe sounds similar to the one I use. Non-stick spray is just oil with some emulsifiers to make it even more slick.
Apr
2
comment Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
This question makes me want to try making dosa with pinto beans and see if it interests or horrifies my Indian coworkers.
Apr
2
comment Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Just to be pedantic- technically urad dal is not a lentil. Translations from Indian languages tend to be a little off in reference to beans. I blame Google Translate.
Mar
25
comment Lobster Death! Freezer vs. Alcohol
Just plunge a knife into its tiny brain stem. It won't feel a thing.
Mar
25
comment Buying whetstones
People say you can ruin your knife but it won't really will it? As you said- it will just require grinding away more metal which will leave you with a narrower but still perfectly functional knife right? It's not like you're going to detemper the steel.
Mar
18
comment Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
I've had this problem as well and also read the same information you present. My sourdough ryes are usually very sour but it takes a while for the dough to acidify during which, the enzyme is active. Should the dough be acidified early before the dough ferments?
Mar
10
comment How do I make dosas smooth and shiny?
Very interesting! They used Channa dal and said it was important. I used Toor dal. They cooked it in an oiled cast iron skillet. Undoubtedly hotter than my non stick griddle. They did also mention that there are many styles.
Mar
7
comment Cheesecake in or next to waterbath
Interesting. I did mention the humidity, I just don't think it would make much of a difference. I suppose it just needs to be tried.
Mar
2
comment The mark of a true chef
lol. I'm going to use that. Thanks!