22,694 reputation
749117
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 3 years, 8 months
seen 4 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.


Mar
18
comment Belgian chocolate milk
Best chocolate milk I ever had was thickened with potato.
Dec
12
comment What is a “Bubble Gum” flavor
In the US, bubblegum flavor is also commonly called tutti frutti. A search for this term will give you many recipes.
Dec
6
comment What's the best way to store rice long-term?
I've done this. Pouring 25kg of long grain rice through a funnel that size takes FOREVER.
Nov
21
comment Can you rehydrate phyllo dough?
Interesting question. I haven't tried- I just buy more. The wet towel over a container might work. You can't have contact with the water or else it will get mushy.
Oct
1
comment Can you make a French Buttercream in a food processor? (Experiment Results)
Thanks for the experiment and pictures. We talk so much about theory it's nice to see people actually trying things out.
Oct
1
comment Sous vide vegetables packed in advance?
@SAJ14SAJ- Probably a good suggestion. Of course if a person is sous viding (is that a verb now?) mushrooms then they are probably a reckless sociopath anyway.
Sep
25
comment How to make biscuits having flaky texture even after using water in the dough?
I'm a little confused by the terminology in this question. British biscuits == American cookies. Sort of. Cookies are not usually flaky. Is this more like some sort of pastry?
Sep
25
comment Can I leave the okara in when making tofu?
+1 Nice suggestions.
Sep
25
comment Can I leave the okara in when making tofu?
@Brendan- It is fermented so I agree it looks trickier than tofu but not worse than yogurt. It's on my list of things I want to try doing.
Aug
29
comment Can I use cream of tartar in place of tataric acid
Can I have your recipe? I'm always trying to figure out how to use green tomatoes at the end of the season.
Aug
28
comment Is marinade safe if it has had incidental contact with meat?
I assumed the spoon was used to spread the marinade over the meat. So the spoon briefly touched the surface of the meat and then went back into the marinade.
Aug
2
comment Does peppermint flavour work with orange flavour?
Flavors are not completely subjective. There is a science of flavor pairing and I don't think this question is off topic at all. Do these specific flavors work together or not? Learning what flavors work is a Huge(tm) part of learning to cook.
Aug
1
comment i added too much sugar to a soup — what can i do to make it less cloying?
FYI- Borsch is defined by the beets that are in it. Without the beets it is not borsch by definition.
Jul
31
comment Cooking oranges to put in a cake
Even with a normal orange with a bitter peel this would taste like marmalade. Not everyone likes the bitterness of marmalade. I love it.
Jul
30
comment What part of the squid is edible?
@SAJ14SAJ- I think in the context of non-starvation, unpleasant==inedible
Jul
26
comment How can I make lemon and chilli liquid to have with hummus?
@n.m.- If that was the goal, there are a lot of emulsifiers that he could use. He didn't mention garlic as one of the flavors and implied that it was more of a flavored oil than a vinaigrette.
Jul
26
comment How is boiled rice different from steamed?
This answer highlights some semantic differences between cultures. Here, if there is not extra water to pour off at the end the method is called "steamed rice". I'm asking specifically about the difference between steamed and boiled rice in a western context.
Jul
26
comment How can I make lemon and chilli liquid to have with hummus?
Good answer. But Man! That picture looks like cat vomit.
Jul
26
comment In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
@Rumtscho- that sounds like advice from someone who doesn't have to wash the dishes when he's done.
Jul
18
comment Can I make pasta with atta flour?
Good answer but +1 for the epic mustache!