355 reputation
1318
bio website keybase.io/tpost
location Mandaluyong, Philippines
age 39
visits member for 5 years, 1 month
seen Jul 27 at 5:00

Hello there, curious passer-by! I'm Tim, and I work here. I'm the Director of Stack Overflow Communities here at Stack Exchange, and I head up efforts to help Stack Overflow stay healthy and grow, sometimes in different languages :)

If you need to reach me, I'm tpost@stackoverflow.com. You can also follow me on Twitter, I'm usually not boring.

@tinkertim | Public Key


Jul
27
comment Rice has water inside after being cooked
How humid is your kitchen?
Jul
26
revised Is there a non-alcoholic substitute for rice wine?
added 21 characters in body; edited title
Jul
26
comment Is there a non-alcoholic substitute for rice wine?
You could get the 'zing' you need from tofu drenched in Japanese soy sauce and cider vinegar then very finely minced, but it would depend on what you're cooking as you'd have to include it in your recipe (jailing the soy sauce in the tofu so it doesn't overtake the rest of your ingredients)
Jul
26
comment Why does my canned enchilada sauce smell and taste like dog food?
@TFD It's not mentioned on the can so it's hard to say, but some cans are lined with a thin 'membrane' of melamine to prevent the contents from reacting with the can itself. It's also not always melamine, sometimes paraffin or something else is used, but if you've ever opened a can of something and said "this has a metallic taste", it's likely because that membrane was damaged somehow and the contents reacted with the can. A good reason to avoid dented cans, or (ideally), go for 'canned' stuff available in glass jars first, then cans if you can't find it in glass.
Jul
26
comment How do I achieve a light and even 'dusting' of paprika?
I'm accepting this because it's a very good solution using something that most people probably have laying around somewhere. Also noting, you can 'stack' tea balls for finer disbursement when dealing with stuff that's even more finely ground than flour. Just hold them, and tap with a spoon, and it rains even paprika! Tested today, thank you.
Jul
26
accepted How do I achieve a light and even 'dusting' of paprika?
Jul
26
awarded  Popular Question
Jul
25
awarded  Nice Question
Jul
25
awarded  Curious
Jul
24
comment How do I achieve a light and even 'dusting' of paprika?
I'm not immediately certain why that didn't occur to me to try. Those are the sort of 'tight mesh' I wanted in a strainer but couldn't find.
Jul
24
revised How do I achieve a light and even 'dusting' of paprika?
added 5 characters in body
Jul
24
asked How do I achieve a light and even 'dusting' of paprika?
Sep
28
awarded  Popular Question
Aug
21
awarded  Nice Question
Jun
23
awarded  Commentator
Jun
23
comment What cut of ground beef is ideal to mix with ground lamb for kofta?
Not yet perfect, but you've gotten me a lot closer than I've been! I hadn't thought of using two cuts, and that's definitely it. All that remains now is tinkering to find just the right mix and I've got it :) Incidentally, these make incredible burgers.
Jun
23
accepted What cut of ground beef is ideal to mix with ground lamb for kofta?
Jun
23
comment What cut of ground beef is ideal to mix with ground lamb for kofta?
@Jolenealaska Alas, pre-ground for now, but my butcher is pretty awesome and can give me whatever I want. I just read your answer and had no idea the cuts varied regionally, now I've got some more experimenting to do. Kofta (again) with dinner, but I doubt I'll tire of it :)
Jun
22
asked What cut of ground beef is ideal to mix with ground lamb for kofta?
May
6
comment What is the proper serving temperature for Turkish coffee?
@ElendilTheTall Clarified and narrowed it down a bit, I did end that a bit 'soft'. Thanks!