24,137 reputation
958129
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 4 months
seen 8 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 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
Jun
30
reviewed Approve Dry milk in bread: purpose, and substitutions
Jun
9
reviewed Approve How to make crispy French fries?
Jun
4
reviewed Reject Why did my pavlova not bake properly?
Jun
3
reviewed Approve Why do my macarons become lopsided?
Jun
2
reviewed Reject Why does cold coffee taste sweeter with the same amount of sugar?
May
30
reviewed Approve How long will food last in a refrigerator that is turned off?
May
29
reviewed Approve When to add seasoning to oven-baked french fries?
May
24
reviewed Approve How do big companies make sure their product always looks and tastes the same?