milesmeow

1,482 reputation

2929

bio	website	labs.2-bit-toys.com
	location	Redondo Beach, CA
	age	41
visits	member for	2 years, 9 months
	seen	Apr 1 at 6:54
stats	profile views	123

At any moment in time I may wear one of these hats: interaction designer, coder, gamer, educator, hacker, athlete, musician, chef, woodworker. I like to dabble in lots of things...from the virtual to the physical.

	1,482 reputation	bio	website	labs.2-bit-toys.com	visits	member for	2 years, 9 months
2929 badges		location	Redondo Beach, CA		seen	Apr 1 at 6:54

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Feb 19	comment	How to prevent Orecchiette from sticking to each other while cooking? How to separate in water? Hi @SAJ14SAJ. I tried that as well and for some reason this doesn't work for this pasta shape. This works for the other pasta shapes that I like...penne, farfalle, spaghetti, etc.
Feb 19	comment	How to prevent Orecchiette from sticking to each other while cooking? How to separate in water? Their shape I think makes them pile together easily...
Dec 2	comment	How can I make Chinese Fried Rice like they do on the East Coast? Does molasses give it the slight smoky flavor? That is one thing that I've noticed about restaurant fried rice. I could never get that nuance at home. Or perhaps my burners are not hot enough.
Dec 2	comment	How can I make Chinese Fried Rice like they do on the East Coast? Does the 5 spice powder give it a smoky kind of flavor? Or perhaps that's from the heat?
Nov 29	comment	What is this pan called, and what is it used for? Ouch...I can't believe I got down voted. :) I've actually seen cheesecake made in a pie tin.
Nov 28	comment	Apple pie making…how to add the crumble crust on top of the mound of raw apples? @BaffledCook ... +1 for suggesting not to melt the butter for the second crumble. Perhaps I can melt, mix and let it solidify again?
Nov 28	comment	Apple pie making…how to add the crumble crust on top of the mound of raw apples? I accepted the answer because I think the technique of packing the topping around the apples is the key. I think I needed to pack it with my hands. I was spooning and pouring the loose mixture on top of the mound. :)
Nov 25	comment	Apple pie making…how to add the crumble crust on top of the mound of raw apples? @KristinaLopez, yes...the apples were really mounded up. But they all cooked down and the final result was a fairly standard looking pie.
Nov 5	comment	How to clean a big butcher block? Wow...so over time you can see your block get thinner or develop a depression?
Oct 8	comment	Is there an alternative and less toxic way to clean an oven than using oven spray? @TFD here's my definition of toxic => anything that gives off noxious fumes, is harmful to your skin, etc. (not a scientific definition by any means :) )
Sep 12	comment	What are some methods to deal with cleanliness when working with raw chicken, pork, etc.? I wonder what this food-safe sanitizing liquid is. :)
Jul 2	comment	Eating food from a slightly rusting cast iron dutch oven…is it safe? @thursdaysgeek. My gut feeling was that it probably didn't matter. But after the fact I just wanted to be sure. You're right though...I should have asked before.
Jun 6	comment	How do I replicate the unique crispiness of Korean fried chicken? I'm familiar with double frying to get added crispiness...but there's still something different/special about the batter/dry ingredients, perhaps.
Feb 26	comment	What are examples of spoiled food that is part of a culture's cuisine? @Aaronut This seems like a good question especially since most of the answers should involve some sort of food preparation info, i.e. how the food is aged/fermented/spoiled/etc. Do you think that this is valuable information for the community? Perhaps I should rephrase so that people will detail out the preparation of the specific food?
Feb 26	comment	What are examples of spoiled food that is part of a culture's cuisine? I don't seem to be able to turn this into a wiki...can someone help me do this?
Jan 26	comment	How is boiled rice different from steamed? I think we also need to clarify what steaming means. Does it mean that the rice is in a vessel that allows steam to permeate so that it cooks the rice? It seems that some of the answers suggest that 'steaming' rice is adding just the right ratio of water to the same container as the rice and then heated. Does that actually count as steaming? It seems like a bit of a boil/steam hybrid. In my rice cooker, the water always covers the rice. It seems that it boils for awhile until the rice absorbs some water...then steaming happens to finish the cooking.
Jan 26	comment	How to cook squid to get rid of the 'urine' flavor? What causes that flavor? @EricHu, yes the squid was alive when they caught it.
Jan 24	comment	What can I substitute for onions? Why do they not like onions? Is it the texture, the bite, or the flavor? The reason I ask is that if they like the flavor but not the texture, you can substitute with onion powder.
Jan 24	comment	How to clean a “plastic” chopping board? I think that you use a bleach water solution...not 100% pure bleach...As per this answer...and the comments. cooking.stackexchange.com/a/20182/2125
Jan 18	comment	Proper temperatures for meats…foodie standards? Your "juices run clear" question is a very good one. Your accepted answer is something along the lines of the type of answer that I would want for my question. Your specific question is about chicken, my question is trying to include other meats. Anyhow, I will ask my question another way and see how it goes.