ceejayoz

1,556 reputation

914

bio	website	ceejayoz.com
	location	Pittsford, NY
	age	29
visits	member for	2 years, 11 months
	seen	Feb 12 at 20:29
stats	profile views	108

Lead (LAMP) developer at GripMedia and 24242.net. Formerly of the Democrat and Chronicle. Husband to one and father to two.

LinkedIn: http://www.linkedin.com/in/ceejayoz

	1,556 reputation	bio	website	ceejayoz.com	visits	member for	2 years, 11 months
914 badges		location	Pittsford, NY		seen	Feb 12 at 20:29

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Jul 22	comment	Shiny side or not for foil? Also, even if it wasn't, public perception would play a role. Plenty of people think it matters.
Jul 22	answered	How to rest meat but not let it get too cold?
Jul 22	comment	What herbs and spices should a beginner cook have? Parsley and thyme can be pretty decent dried.
Jul 21	comment	Small black specks on wok food Yeah, you don't want to prepare a non-stick wok. Chances are the burned-on soda is what's coming off. Worst case, some of the non-stick coating is flaking off too.
Jul 21	comment	Small black specks on wok food Are you using a non-stick wok?
Jul 21	comment	How does food cook differently on an open top grill than a covered one? Well, there's radiant heat in a covered grill, too. It's just coupled with indirect heat.
Jul 21	comment	Should I let stock cool with the bones/veg still in it? @Darin Sehnert Yes, it needs to be cooled to 40 degrees, but you said 40 degrees before it goes in the fridge in your original post. Once it reaches room-temperature-ish it should be fine to pop in the fridge.
Jul 20	comment	Should I let stock cool with the bones/veg still in it? That doesn't answer how you are supposed to get it down to 40 degrees just sitting out if 70 degrees is room temperature? Yes, popping it directly into the fridge will warm the fridge (which has bacterial growth implications for the rest of the items in there), but it will cool - the fridge's cooling will kick on and run full blast.
Jul 20	answered	How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
Jul 20	comment	Should I let stock cool with the bones/veg still in it? Where are you guys getting the idea he wants to leave it on the stove?
Jul 20	comment	Should I let stock cool with the bones/veg still in it? The truly preferable option is making stock earlier so you have time to strain it and let it cool. :-)
Jul 20	answered	Should I let stock cool with the bones/veg still in it?
Jul 20	comment	Should I let stock cool with the bones/veg still in it? Wait, you need to cool it until it's 40 degrees F. or below before you refridgerate it? How would you do that? Typo, methinks. I don't think he planned on leaving the stock on the stove, I figured he'd put it in the fridge overnight and strain then.
Jul 20	comment	Are the leftovers from making stock good for anything? I've tried it, and it's heavenly. Boil a whole chicken with onion, carrot, celery, herbs, salt and pepper for about 90 minutes. Remove the white meat for later use and continue cooking the bones for another 60-90 minutes. Tasty broth and tasty meat. Great if you're making pot pie.
Jul 20	comment	Are the leftovers from making stock good for anything? Why on earth would that make for bad chicken salad?
Jul 20	answered	Are the leftovers from making stock good for anything?
Jul 20	comment	Is there a secret to flavouring with herbs I'll add thyme and parsley to the "works well dried" list.
Jul 20	comment	Is it safe to eat mouldy bread? Only on the way down!
Jul 20	answered	Is it safe to eat mouldy bread?
Jul 20	comment	How briny should the water be when soaking broccoli to remove bugs? Re: most - Extra protein!