1,785 reputation
723
bio website blog.zygonia.net
location Perthshire, Scotland
age 47
visits member for 4 years, 5 months
seen Dec 12 at 20:08

About Me:

I work as a professional software developer for a UK web hoster and internet services company and spend most of my time building provisioning and web based self-service systems for IIS, Apache and Citrix XenServer.

My Curriculum Vitae can be viewed on Stack Overflow Careers.

Stuff I like to listen to at last.fm

You can get in touch here: kevin #.# kenny #@# zygonia #.# net (you know what to do with the # and spaces).

Have rejoined this Facebook nonsense so come and abuse me here: https://www.facebook.com/kevin.kenny.12


Nov
6
revised Canadian meat/fat “candy”
A wiki link that does work.
Nov
6
revised Does it take a special type of blender to make smoothies?
Fix broken link
Nov
6
suggested approved edit on Canadian meat/fat “candy”
Nov
1
awarded  Nice Answer
Oct
22
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
My brother is a chef who learned his trade at the top restaurant at Gleneagles (and other places). He was taught to gently poach the chicken prior to final cooking in a pan. He used to cook for me and my friends sometimes, his panfried chicken cooked in this way was always moist and succulent.
Jul
9
awarded  Yearling
Jul
9
awarded  Yearling
Apr
15
awarded  Popular Question
Apr
14
awarded  Excavator
Apr
14
revised Recreating New York street vendors' “halal chicken over rice”
Pointed broken links at archive.org snapshots and removed completely dead links
Apr
14
comment Why does my bread burn at the bottom before it is done?
Buying and oven thermometer is good advice. I can't believe how far out the temp knob settings on my electric fan assisted oven were from reality.
Apr
14
comment Why does my bread burn at the bottom before it is done?
What kind of bread/dough are you baking?
Apr
14
suggested approved edit on Recreating New York street vendors' “halal chicken over rice”
Apr
2
awarded  Informed
Apr
2
comment Secret to takeaway curry
@Jefromi - many UK Indian takeaways build their dishes upon one or two basic sauces/gravies. It is a separate process and apart from creating the individual dish being cooked. I'm not necessarily suggesting this creates a "better" final dish, but it is the way it's done. I know this from personal experience, having made friends with the chefs and owners of my favourite local takeaways over the years and discussed their prep and cooking methods whilst waiting for my food.
Apr
2
comment Secret to takeaway curry
-1 from me. Cream has nothing to do with that "take away" curry taste, this is a terrible answer. It's all in the spices.
Jan
8
awarded  Announcer
Oct
30
awarded  Popular Question
Sep
9
comment How do I cook ribs Chinese style?
@rumtscho - I think there's a limited number of ways to do ribs Chinese style. I think bubu's answer nails it.
Sep
9
awarded  Scholar