302 reputation
129
bio website
location New York, NY
age 36
visits member for 4 years, 3 months
seen Aug 7 at 16:25

Medium-size Human Male, 32 years old
Level 3 Software Engineer (Smart Hero Class)

Alignment: Lawful Good
Hit Points: 25
Initiative: +4
Abilities: Str 10, Dex 15, Con 10, Int 17, Wis 13, Cha 12

Feats: Athletic, Creative, Educated, Exploit Weakness, Bar Sports Proficiency
Skills: Computer Use +12, Drive+7, Navigate+5, Search+8, Profession (White Collar+5), Peform (Guitar, Piano) +5, Read/Write/Speak Language (Korean)+5, Knowledge (General) +10, Coding (C#, Java, ExtJS) +8

Equipment: Basic clothes, backpack, keyring, laptop, Moto Android,
Character Background: Jon is a full-time wage slave who spends his spare time thinking about world peace and helping others make it a better place. He attended The Ohio State University, got laid off and finished his education at American Intercontinental University in Atlanta, Ga. He enjoys working out, playing video games and walking his dog Lando Tupac around the Concrete Jungle by the sea.


Apr
18
comment Is all sausage considered a “Processed Meat”?
I think the most frightening ingredient on the planet has to be mechanically separated chicken. Not what I expected to find when I snap into a Slim Jim.
Jan
23
comment Why prefer prime-cut sausage over MSM sausage
The UK ban is still in place according to the MSM article on wikipedia
Jan
23
comment Why prefer prime-cut sausage over MSM sausage
That's funny... I thought that most beef in the U.S. was mechanically separated that results in the potential for spinal fluid to enter the food distribution chain. I did see that the US followed the UK's lead in banning MS beef as well in '94.
Jan
23
comment Why prefer prime-cut sausage over MSM sausage
Whenever I see MSM labelled anywhere I think of the ingredients that go into a slim-jim. Do you really want to eat that?
Jan
21
comment What is the best cut of beef to use for stews?
I ended up getting 1.75 lbs of some cut about 5 inches in diameter. It was wrapped in butcher's twine and had spikes of some hard fat tied to it. I used about a cup and a half of a young bordeaux that had some bite to it. I imagine that it will taste like crap unless I take my sweet time with it
Jan
20
comment Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
I have done this before in some bean soups I've made where I went a little overboard with the bacon. I had to replace some of the broth/liquid after removing the potatoes
Jun
6
comment Can the broth from a low country boil be used for anything else?
I'm glad that you guys were able to REDUCE the possibilities for me
Jun
6
comment Can the broth from a low country boil be used for anything else?
@ yossarian - I usually boil the potatoes whole or cut into halves. The corn is only boiled for the last 10 minutes (it usually goes in 4 or 5 minutes before crab legs, and about 7 minutes before the shrimp. After the shrimp have boiled for 2-3 minutes, I kill the heat and drain the broth.
Nov
15
comment does white sugar have a shelf life?
It is even used to fight infections on the battlefield amazingly enough. It has antimicrobial properties when made into a paste.
Nov
9
comment How to roast chestnuts on an open fire?
It's good to soak them in water for a couple hours before actually roasting.
Aug
26
comment How to chill beer quickly?
You should go to DefCon (the hacker conference) and use this method in competition.
Aug
26
comment Artificial Wood Chips/Smoke for smoking meat
I am more interested in the process of smoking meats without the use of wood. I was curious if it was possible to smoke meats with other materials such as oils or some other plant based alternatives. The idea being, "How do I get the hickory smoked taste when there is no hickory wood available?"