1,002 reputation
1514
bio website blogger.com/profile/…
location Seattle, WA
age 43
visits member for 3 years, 11 months
seen Apr 24 '11 at 20:00

I think Robert Rodriquez said it best: "Not knowing how to cook is like not knowing how to f***." Crude? Yes. But the man has a point. You have to eat every day, so why not figure out how to do it as well as you can. Unfortunately, more of my time is spent earning money so I can buy cookbooks. For that I do things like writing software. Well, to be entirely accurate I mostly just copy code from Stack Overflow. Thank you, Jeff Atwood!


Jan
22
revised What's the purpose of sugar in a pickling solution?
added 580 characters in body
Jan
14
revised How to make hot dog buns or sandwich rolls with a soft crust?
hamburger bun idea
Jan
14
revised How to make hot dog buns or sandwich rolls with a soft crust?
minor clarification
Jan
8
revised Freshly Ground Beef vs. Store Bought
deleted 2 characters in body; added 4 characters in body
Jan
8
revised Freshly Ground Beef vs. Store Bought
more food safety paranoia
Jan
8
revised Freshly Ground Beef vs. Store Bought
added 265 characters in body
Jan
6
revised Cookbook says to store dough in fridge overnight, why can't I just bake it already?
Trimmed my hedge; added 20 characters in body
Jan
6
revised What can I do with extra sourdough starter?
deleted 1 characters in body
Jan
6
revised What can I do with extra sourdough starter?
deleted 518 characters in body
Jan
6
revised Cookbook says to store dough in fridge overnight, why can't I just bake it already?
removing meta comment
Jan
5
revised What would convert this chili recipe into a Russian chili?
edited body
Jan
4
revised Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
added note about current printing; added 21 characters in body
Jan
4
revised Which onions to use and how to cook them for an Indian curry recipe that specifies “fry until deep pink”?
deleted 10 characters in body
Jan
4
revised Substitute Cayenne Pepper for Black Pepper
added 3 characters in body
Dec
31
revised Any time / temperature recommendation for a short braise of a tender piece of meat?
edited tags