| bio | website | econemon.com |
|---|---|---|
| location | Berlin, Germany | |
| age | 32 | |
| visits | member for | 2 years, 7 months |
| seen | Mar 4 at 17:44 | |
| stats | profile views | 34 |
I'm a programmer, currently working on my startup, econemon.com [sorry, German only, yet], which builds specialized middleware to use in the growing number of energy monitoring and smart metering applications.
I love to eat well, and I like about cooking that it brings together very deep, archaic human roots (gathering around the fire and eat) with advanced science and technology (Japanese steel blades, chemistry) and our natural environment (the plants and animals that we eat).
I care a lot about organic food, and while I love to eat meat, I do so only modestly and carefully pick where I get it from.
|
Feb 26 |
awarded | Critic |
|
Jan 7 |
comment |
How to pan sear a thin steak? I would add flipping it over quite often. You won't be able to flip it that much, because of the short time overall, but it will distribute the heat a little more evenly. |
|
Jan 3 |
awarded | Promoter |
|
Jan 3 |
awarded | Nice Question |
|
Dec 30 |
awarded | Citizen Patrol |
|
Dec 27 |
answered | “Screaming” noise while steaming milk? |
|
Dec 27 |
comment |
Why does bread taste raw if you stop baking it and continue after it has cooled? As with other oven preparations, such as when roasting beef, where it can be a problem to get the inside of something to a certain temperature without burning its outside, wouldn't the above mean we could bake the bread at a low temperature and then form a crust at high temperature? That might even allow to do the crusting part later, maybe even after freezing. |
|
Dec 26 |
awarded | Commentator |
|
Dec 26 |
comment |
What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart? @Jefromi, I'm not looking for a recipe. I don't even like recipes. I edited my question to make my objective a little clearer. |
|
Dec 26 |
revised |
What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart? added 454 characters in body |
|
Dec 26 |
awarded | Yearling |
|
Dec 25 |
asked | What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart? |
|
Dec 1 |
awarded | Notable Question |
|
Oct 12 |
awarded | Notable Question |
|
Apr 9 |
awarded | Popular Question |
|
Apr 8 |
awarded | Notable Question |
|
Dec 30 |
awarded | Popular Question |
|
Dec 7 |
awarded | Popular Question |
|
Nov 14 |
awarded | Popular Question |
|
Oct 18 |
awarded | Yearling |