1,195 reputation
1813
bio website nicorellius.com
location Portland, OR
age 38
visits member for 3 years, 9 months
seen Mar 21 at 15:47

I work for a small bioinformatics company and I build websites. I'm currently focused on building Django web sites and applications and responsive websites.


Jul
28
comment Cooking away alcohol
Who says that wiki is correct? I worked in industrial kitchens for 8 years and a biochemistry lab for 10. My experience says otherwise... Plus, a comment will do - no need for a minus one.
Jul
26
comment What are the differences between different types of onions, and when do you use them?
+1: I like this answer... These onions are great for subtle flavors.
Jul
26
comment Ways to learn to season food correctly?
Good question. Yes, I'd say that approach is a good one (I've done it many times myself). The thing with salt is that you will learn quickly how much is too much ;--)
Jul
26
comment I would like to make my own Chicken Stock, any suggestions?
Good answer... I would add mine but I think you have it covered!
Jul
21
comment How to make edges on pancakes be crispy and the inside soft
Yah, great point... Forgot to mention that. Actually, although probably not the most sanitary way to do it: I actually wash my hands often in the kitchen, and when they are clean, I "flick" some of the water from my hand onto the hot cast iron, oiled pan to get your "skittered" effect.
Jul
20
comment What herbs and spices are in “Italian Seasoning”?
Yah, I usually use the whole leaf and remove before serving. I am a hot fan, so any Mexican, Italian, Spanish, Asian foods always have chili in them ;--)
Jul
16
comment How to chill beer quickly?
RE: nitrogen - It would turn it into a solid block if you left it in too long. I dare to say if you dipped it quick enough it would work well... The thing I would be concerned with is breaking the glass because of the temp change...
Jul
15
comment How to chill beer quickly?
What about liquid nitrogen?
Jul
15
comment Proper ratio of Water to Rice
Rice is so funny... I have been cooking what I consider the best rice in the world for many, many years, and my ratios are not the same as these: short white 1:1, brown Basmatti 2:1, regular long grain brown, 1.75:1. White rice is usually closer to 1.5:1, depending on how fresh it is.
Jul
15
comment Properties of a good steak?
Maybe your title could be edited to say "Properties of a good cut of meat for steaks?"
Jul
15
comment What is the best knife/sharpener setup for an active cook?
No, they are certainly not confused. These are great products and are exactly what they claim them to be. You may be confused between actually sharpening a low quality knife and a high quality knife. The below answers do this exact question justice...