meta user
network profile
| bio | website | |
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| location | ||
| age | 40 | |
| visits | member for | 2 years, 5 months |
| seen | Mar 27 at 6:31 | |
| stats | profile views | 21 |
Saved from the web by a job in industry. Coding GUI for computer-aided railway realignment machinery.
At last a job where I have time to do stuff properly and don't have to worry about loads of unfixed bugs coming back to haunt me.
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Mar 27 |
awarded | Popular Question |
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Mar 2 |
awarded | Popular Question |
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Nov 15 |
awarded | Yearling |
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Nov 6 |
comment |
How to store flour Great answer, but can you clarify something for me: you talk about adding chemicals to accelerate the 'aging' process, but then about adding enzymes to make it 'work'. Is there a relation between the two? (Would adding enzymes compensate for the chemical aging, and what does 'work' mean in this context?) And I'm guessing the enzymes won't have any influence on the rancid taste? |
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Nov 5 |
asked | How to store flour |
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Jun 21 |
awarded | Notable Question |
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Jun 8 |
awarded | Constituent |
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Jun 8 |
awarded | Caucus |
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Feb 15 |
comment |
Which wines have a strong, bitter flavor? Just thinking out loud, but when you buy chocolates which contain alcohol, they're often various sorts of eau-de-vie. |
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Feb 7 |
comment |
What cheeses work 'best' in melted cheese sandwich applications? Cutting rind off Brie sounds like a terrible waste :( |
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Nov 1 |
awarded | Popular Question |
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Oct 26 |
comment |
why add a shot of vodka to a cream sauce? Because it gives the cook a pretext to take a swig? :) |
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Sep 21 |
comment |
What is the best way to bake potatoes in embers? I love the extra tip, thanks! |
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Sep 21 |
accepted | What is the best way to bake potatoes in embers? |
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Sep 20 |
asked | What is the best way to bake potatoes in embers? |
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Sep 20 |
comment |
What's in a 'Paella'? Pretty much exactly like trying to define what goes on a 'real' pizza. |
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Jun 15 |
comment |
Getting the lighter fluid taste out of burgers, after the fact Keep cooking them 'til they're so charred that the burnt taste overrides the lighter taste? :) |
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Apr 30 |
comment |
How do I get sausages to cook evenly in a pan? I wouldn't use oil, they're generally chock full of the fat anyway! |
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Feb 18 |
comment |
What is the best way to open a tightly fitted lid of a jar? I was going to provide the same answer as you, but it is a bit ... risky: it could do worse than twist the blade, it could break, and the end could fly off somewhere... |
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Feb 16 |
awarded | Editor |
