23,678 reputation
853122
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 4 years, 1 month
seen 21 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.


Sep
6
reviewed Approve suggested edit on Dealing with a hank of natural sausage casings
Dec
14
reviewed Approve suggested edit on Home-make yogurt: add sugar / something else with the starter?
Oct
24
reviewed Reject suggested edit on Does a change in altitude affect baking time or temperature?
Oct
9
reviewed Edit suggested edit on What is a economic way to store/buy ingredient for salad
Oct
5
reviewed Approve suggested edit on How to prevent food colouring changing the taste of food?
Oct
4
reviewed Approve suggested edit on How should we divide the recipe ingredient?
Sep
29
reviewed Reject suggested edit on What is this dough called?
Sep
15
reviewed Reject suggested edit on Is it possible to make soymilk without a “beany” taste?
Aug
16
reviewed Approve suggested edit on Yellow Hot Dog Relish
Jul
9
reviewed Approve suggested edit on What temperatures should I keep my refrigerator and freezer set at?
Jul
3
reviewed Approve suggested edit on How to make - succulent - Bruschetta?
Jul
2
reviewed Approve suggested edit on quickbread tag wiki excerpt
Jun
30
reviewed Approve suggested edit on Dry milk in bread: purpose, and substitutions
Jun
9
reviewed Approve suggested edit on How to make crispy French fries?
Jun
4
reviewed Reject suggested edit on Why did my pavlova not bake properly?
Jun
3
reviewed Approve suggested edit on Why do my macarons become lopsided?
Jun
2
reviewed Reject suggested edit on Why does cold coffee taste sweeter with the same amount of sugar?
May
30
reviewed Approve suggested edit on How long will food last in a refrigerator that is turned off?
May
29
reviewed Approve suggested edit on When to add seasoning to oven-baked french fries?
May
24
reviewed Approve suggested edit on How do big companies make sure their product always looks and tastes the same?