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network profile
| bio | website | |
|---|---|---|
| location | Silver Spring, MD | |
| age | 46 | |
| visits | member for | 2 years, 6 months |
| seen | Dec 9 '12 at 18:28 | |
| stats | profile views | 286 |
User Experience guy. Former developer and project manager, avid cook, cyclist and homebrewer.
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Feb 7 |
awarded | Enlightened |
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Feb 7 |
awarded | Nice Answer |
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Nov 28 |
awarded | Nice Answer |
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Nov 12 |
awarded | Yearling |
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Sep 13 |
comment |
Are there any reasonable substitutions for lemon juice? FYI, since we're learning a new term, it's spelled "mise en place." Like a lot of French terms, the pronunciation can cause spelling problems. Pronounced "meez ahn plahs." |
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Aug 9 |
accepted | Chinese rice vermicelli tastes of chemicals |
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Aug 7 |
asked | Chinese rice vermicelli tastes of chemicals |
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Aug 1 |
answered | Cleaning bacon in new cast iron |
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Jun 26 |
awarded | Necromancer |
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Jun 8 |
awarded | Constituent |
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Jun 8 |
awarded | Caucus |
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Jun 4 |
answered | how to ensure carrot pieces stay longer in the refrigerator? |
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Jun 4 |
answered | Converting to a 2 quart slow cooker |
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Jun 4 |
answered | electric smoking 2 pork loins, increase time and or temp? |
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Apr 8 |
comment |
Why does sauce go watery after freezing? I think it's not just the meat that gets damaged like that--any un-burst tomato or other veg cells will likely be burst in the crystallization process, and will release any trapped liquid after thawing. At least that's what I've heard. |
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Apr 8 |
comment |
How to remove film from stainless steel pan I will just add that what the OP has essentially done is "season" that stainless pan. Mostly people do this only for cast iron pans, and you can't tell it's brown like that because of the dark iron surface. There are also non-stainless steel pans (like a good wok or crepe pan) that benefit from this kind of seasoning, and until the seasoning burns to black (it will eventually), a uniform brown color like that is highly desirable as it makes them non-stick. |
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Apr 8 |
answered | How to cook a thin crispy pizza on a pizza stone |
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Mar 28 |
answered | Why is my meat grinder getting clogged with sinew? |
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Mar 11 |
comment |
How do I make the panko bread stick to my egg-coated chicken? Just wanted to second NOT adding oil to any part of the coating. That oil lets the cooking oil penetrate and break up your coating. Way back we tried making falafel, and used oil when they were too dry--into the fryer, and it was like they disappeared! The oil inside mixed with the frying oil and they broke up. |
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Mar 8 |
awarded | Nice Answer |
