333 reputation
2416
bio website keithjgrant.com
location Portland, OR
age 34
visits member for 5 years
seen Aug 8 at 0:27

Curating the web, hunting for premium albacore nigiri, and advocating use of the Oxford Comma. JavaScript, CSS, Node.

Senior Web Developer at IntercontinentalExchange. Author of upcoming CSS in Action with Manning Publications.

SOreadytohelp


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awarded  Famous Question
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25
awarded  Notable Question
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awarded  Popular Question
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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
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awarded  Informed
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awarded  Notable Question
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awarded  Popular Question
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awarded  Popular Question
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awarded  Famous Question
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awarded  Notable Question
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awarded  Popular Question
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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”?