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bio website sites.google.com/site/…
location Urbana, IL
age
visits member for 3 years, 11 months
seen Oct 24 at 1:44

To support my research on ecosystem functioning, my collaborators and I are developing PEcAn, a model-data synthesis framework (www.pecanproject.org) and BETYdb, its underlying database (www.betydb.org).

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Oct
20
awarded  Popular Question
Oct
13
comment How to clean mushrooms?
@ChrisCudmore please Alton only assessed the effect of soaking on mass, not on other cooking properties (eg, taste) - also, he only evaluated the effects on the white button mushroom.
Oct
13
comment How to clean mushrooms?
It is important to note that a) this experiment was done with one type of mushroom - the white button mushroom and b) only the effect on weight was measured, not the effect on taste. The OP specifically asked about the effect on taste (-1)
Oct
13
comment How to clean mushrooms?
@Fambida That seems reasonable for cultivated mushrooms, and perhaps a few wild ones, but it is hard to imagine it working for many wild mushrooms, e.g. maitake, which has lots of crevices that usually have some soil and/or bugs.
Oct
10
awarded  Autobiographer
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19
awarded  Popular Question
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2
awarded  Curious
Jan
27
awarded  Notable Question
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6
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20
awarded  Notable Question
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awarded  Popular Question
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27
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awarded  Caucus
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awarded  Popular Question
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awarded  Popular Question
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awarded  Popular Question
Nov
22
revised Brining a kosher bird
deleted 1 characters in body
Nov
19
awarded  Yearling
Aug
5
comment Is it necessary to skim the scum off of fermenting pickles?
this seems implausible; I have about 10 liters of brine and <50ml (0.5%) of scum. I have read Katz' fist book and am looking forward to reading his latest "The Art of fermentation"