26,116 reputation
1165139
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 11 months
seen 6 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
13
reviewed Looks OK How is “nacho sliced” jalapeño different from regular sliced?
Jul
13
reviewed Close How much is in a handful of spinach?
Jul
13
reviewed Reviewed What is the most efficient way to squeeze water out of cooked spinach?
Jul
13
reviewed Reviewed How can you make gelatin at home?
Jul
2
reviewed Reject How can I melt cheese for dipping?
Jul
2
reviewed Reject How can I melt cheese for dipping?
Apr
2
reviewed Edit Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
Mar
16
reviewed Approve How is King Arthur bread flour made?
Sep
6
reviewed Approve Dealing with a hank of natural sausage casings
Dec
14
reviewed Approve Home-make yogurt: add sugar / something else with the starter?
Oct
24
reviewed Reject Does a change in altitude affect baking time or temperature?
Oct
9
reviewed Edit What is a economic way to store/buy ingredient for salad
Oct
5
reviewed Approve How to prevent food colouring changing the taste of food?
Oct
4
reviewed Approve How should we divide the recipe ingredient?
Sep
29
reviewed Reject What is this dough called?
Sep
15
reviewed Reject Is it possible to make soymilk without a “beany” taste?
Aug
16
reviewed Approve Yellow Hot Dog Relish
Jul
9
reviewed Approve What temperatures should I keep my refrigerator and freezer set at?
Jul
3
reviewed Approve How to make - succulent - Bruschetta?
Jul
2
reviewed Approve quickbread tag wiki excerpt