1,205 reputation
1913
bio website pdxpixel.com
location Portland, OR
age 38
visits member for 4 years, 1 month
seen Aug 19 at 17:34

I work for a small bioinformatics company and I build websites and applications. I'm currently focused on Python and Django. I love to make my sites/apps responsive, and I'm very interested in software usability.


Dec
24
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
good answer +1...
Jul
21
comment Why does my steak turn out well done when the temperature probe says it's only rare?
Not sure why this was down voted. Actually, this is a valid observation. Maybe not the best answer, but not worth negative points.
Jul
13
comment How can I grate soft cheeses?
Yah, I agree with this point 100%. There is a fine balance between ruining nice cheese and driving yourself bonkers grating properly ;--) +1 for trying to protect cheese integrity.
Mar
17
comment Cayenne Latte drink - how to make at home?
This is a good way to do it. I might experiment with dissolving some cayenne into the warm milk first, to see if that gives it a more rounded taste.
Nov
2
comment What are frying pan ridges for?
Frying pan with raised ridges? Like a griddle with an inlay around the perimeter for collecting grease? Or a saute pan? I'm trying to figure out what this kind of pan is... My apologies, any clarification?
Oct
11
comment Are any retail vacuum-sealing systems worth the expense?
water displacement - good idea...
Sep
13
comment How Does a Grocery Store “Self-Rising Crust” Work
My experience is that without hydro, the super rising crusts are just tougher to make. I have settled for a medium riser but an awesome taste. I like to use yeast in my pizza crusts. Generally, chemical reactions go faster at higher temps, so yes... But, the thing is, the reaction starts immediately, so I would say it is more dependent on the amount and how long you let it work. The trick is the optimize the timing so that you bake the shape you want (i.e., fluffy and big) into the crust just as it gets to that point from the leavening. If you wait too long it will depress...
Sep
13
comment How Does a Grocery Store “Self-Rising Crust” Work
Have you checked the ingredient lists on these? I believe they use a combination of hydrogenated oils, yeast and standard leavening agents like baking powder and baking soda...
Sep
10
comment What's the name of this slow cooking technique?
I like it! Accept my answer??? What about modified re-stewing ;--) Because you are, in essence, re-stewing the meat after, right?
Sep
9
comment How to Make Home-made Flour Tortilla Bowls for Salads?
Cool! I have never seen one of those... Pretty nifty. I'm sure it would work with one of these other techniques mentioned here...
Sep
9
comment How to Make Home-made Flour Tortilla Bowls for Salads?
This seems like a good idea. I will try this.
Sep
9
comment How to Make Home-made Flour Tortilla Bowls for Salads?
I have tried this and it works OK, but not as well as I would like...
Sep
9
comment What is a good way to steam tamales without a “tamale steamer?”
Last time I made these, they were done in just over 2 and 1/4 hours... I think the recipe was incorrect. I was checking them routinely, so it didn't really matter.
Sep
7
comment Fat contents from different types of ground beef when drained
Depends on what you like... I personally don't like 70/30 for burgers. But nor do I like a fatty rib eye. I prefer a leaner cut. And, also, for my answer above, I meant a fattier ground beef but drained... Edit added.
Sep
7
comment Fat contents from different types of ground beef when drained
I agree - I always drain my ground beef after cooking but only tried rinsing it when I was young. I quickly stopped because it didn't help whatsoever. Just drain and, if necessary, push against the strainer with large spoon to remove extra fat.
Aug
27
comment how to grind pistachio nuts so that they stay dry
I have used a food processor. A mortar and pestle may be something to try as well.
Aug
23
comment How do you prepare a steak to be rare and very rare (blue)?
Good answer but two minutes per side can easily cook a medium size steak too much for rare. I recommend using a technique to test for rare: cooking.stackexchange.com/questions/2788/…
Aug
19
comment How can I make a Taco Shell?
Nice answer... Been using this technique for too many years to remember... In fact, used it last night!
Aug
19
comment How to Peel Potatoes
Without scraping your knuckles ;--)
Aug
4
comment Is there a non-penetrative method for checking cake doneness?
As is the case for all eye-ball recommendations, you need to use complimentary methods. That is why I mentioned the time point. But yes, this is definitely an estimate and should be used as a supplement to other methods.