323 reputation
1416
bio website google.com/profiles/…
location Portland, OR
age 33
visits member for 4 years, 4 months
seen Nov 4 at 18:13
In search of web standards, premium salmon nigiri, and universal usage of the Oxford Comma.

Oct
25
awarded  Notable Question
Sep
2
awarded  Popular Question
Jul
2
awarded  Curious
Mar
28
comment What's the Ideal Coffee to Water Ratio for a French Press?
"Strength of the roast" doesn't really make sense. Roasts can be darker or lighter, changing the flavor profile, but this has little effect on the actual strength (amount of solubles dissolved into the water).
Dec
2
awarded  Informed
Oct
21
awarded  Notable Question
Jun
20
awarded  Popular Question
May
4
awarded  Popular Question
Mar
8
awarded  Famous Question
Feb
10
awarded  Notable Question
Sep
16
awarded  Popular Question
Aug
25
awarded  Yearling
May
24
comment Why do we peel carrots?
+1 The latest issue of Cook's Illustrated (June 2011, I think) did a taste test where they found it's much better tasting after being peeled.
May
17
comment Brown sugar instead of white sugar
What are you making?
May
17
awarded  Critic
May
17
comment Why is butter usually labeled “Sweet Cream”?
A quick search of Google images shows that many salted and unsalted butter packages are labeled "Sweet Cream".
May
10
accepted Why is butter usually labeled “Sweet Cream”?
May
10
comment Why is butter usually labeled “Sweet Cream”?
@orbling -- This is in the U.S.
May
9
asked Why is butter usually labeled “Sweet Cream”?
May
2
accepted Re-use rice for multiple batches of horchata?