26,116 reputation
1165139
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 11 months
seen 11 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.


Jul
30
comment What is the name for this technique to prepare eggs?
The question said "somewhere between runny and solid" meaning that they are running the entire range from easy to hard- not that his eggs were always in the middle of the range. In my experience, "over easy" is a far more common term than "over medium". Many people have never heard "over medium" or "over hard" at all.
Jul
30
comment What is the name for this technique to prepare eggs?
@Random832- of course they are all fried but if you order an egg "fried" you will get an egg with a broken yolk, cooked solid.
Jul
29
comment What is the name for this technique to prepare eggs?
@WayfaringStranger- That's what I thought as well but the Wikipedia article said that over hard is when the yolks are popped and is the same thing as "fried"
Jul
29
comment What is the name for this technique to prepare eggs?
"Over well" en.wikipedia.org/wiki/Fried_egg
Jul
20
comment How do I make dosas smooth and shiny?
I'll try it in my cast iron next time.
Jul
13
comment How can you make gelatin at home?
The question is specifically about how to make gelatin for desserts. Presumably the author knows to boil bones. The question is how to purify it for sweet applications. This answer doesn't seem to answer the question at all.
Jul
13
comment How long should chicken wait in eggs before applying bread crumbs?
Chickens wait in eggs 21 days.
Jul
7
comment Is wood a good alternative to charcoal for bbq fuel?
That sounds very tasty. I'm going to have to try throwing some lavender on the coals next time! I'm not sure I'd call 15 minutes "slow cooked" though.
Jul
7
comment Use the same cast iron skillet or buy a new one for desserts?
Scrub the pan with salt, rub it with oil, and let it heat on the burner until the oil is "dry". No fishy flavor can survive that treatment. The oils all break down and polymerize.
Jun
23
comment How can I ensure that scrambled eggs will be fully cooked?
I guess that means you should avoid Heston Blumenthal's slimy-scrambled-egg-pudding disasters.
Jun
8
comment What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
Great answer! Thanks
Jun
8
comment Mandarin and orange pips
Wasn't "Mandarin and the Orange Pips" a band in the 60's?
May
21
comment Making yogurt without heating milk?
This is very true. HTST pasteurization, which is the most common in regular milk, only heats to 160F. Not hot enough to denature albumin proteins. UHT, on the other hand, is heated to 275F. More than hot enough. UHT in fact makes fantastic yogurt.
May
12
comment Giant Cream Puff shells
Did you try using a lot more dough in each portion? It seems like a silly question but I don't see how they could turn out small if you used a mound of dough. Maybe not fluffy or crisp but not small.
May
8
comment Is there any good way to check for honey adulteration besides a lab test?
Is there some other reason to want to filter out the pollen? Otherwise couldn't a country just ban a honey if the markers were missing? There would be no reason for local produces to remove the markers.
May
8
comment Which meat tastes different by gender?
You do make a good point though. I don't have any experience with bulls. Do they also get musky? If so then it might be common to the order- which includes a great deal of our mammalian livestock and hunted meat.
May
8
comment Which meat tastes different by gender?
@jbcreix- I've never heard that. They are all under the order Artiodactyla. Cattle and goats are together in the family Bovidae. Thus, cattle are no closer to deer than goats are. Goats, while not closer to deer taxonomically, are much more similar in behavior than other ruminants as goats are also agile browsers and not heavy grazers.
May
8
comment Which meat tastes different by gender?
I disagree. My roosters and hens, when the same age, have very similar flavor. Historically roosters were different because they were much older with all the changes that come with age.
Apr
21
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?