meta user
network profile
| bio | website | jsbangs.com |
|---|---|---|
| location | United States | |
| age | 31 | |
| visits | member for | 2 years, 10 months |
| seen | Jan 6 at 11:27 | |
| stats | profile views | 28 |
I have a degree in Linguistics, but I work as a programmer. Most of my expertise about English is self-taught, plus lots of random trivia I've acquired here and there.
This is my favorite EL&U comment ever:
This isn't really a question about English so much as a question about hugs. Source
|
Jan 5 |
awarded | Famous Question |
|
Dec 9 |
awarded | Notable Question |
|
Nov 5 |
comment |
Finding good bamboo shoots @TFD, good to know. I have another can of these to try, but if they're also bad I'll have to try a different brand. Is there any particular type that you've had luck with? |
|
Nov 4 |
asked | Finding good bamboo shoots |
|
Oct 19 |
awarded | Nice Question |
|
Aug 5 |
awarded | Popular Question |
|
Jul 15 |
awarded | Citizen Patrol |
|
May 16 |
awarded | Yearling |
|
Apr 24 |
awarded | Editor |
|
Apr 24 |
revised |
Why are my cheese curds not well-knitted after pressing? removed typo |
|
Apr 24 |
comment |
Why are my cheese curds not well-knitted after pressing? Also, neither of these pictures is actually of my cheese, they're just reference pictures I found online. |
|
Apr 24 |
comment |
Why are my cheese curds not well-knitted after pressing? @Sobachatina, by "well-knitted" I mean that the curds should be completely fused together, and the interior of the cheese should have a single, continuous texture. The "small bubbles" aren't actually bubbles but gaps between the curds that didn't close during pressing, and I don't know why. |
|
Apr 24 |
asked | Why are my cheese curds not well-knitted after pressing? |
|
Apr 5 |
awarded | Notable Question |
|
Dec 28 |
awarded | Popular Question |
|
Aug 6 |
comment |
Why are my canning lids popped out? Thanks for the great info. An additional question: is lots of salt sufficient to inhibit the growth of botulism? After further discussion with my wife, we discovered that Romanians put 2-3x as much salt as Americans do in the brine, but forego most of the boiling. I'm wondering if this is sufficient to protect the food. |
|
Aug 6 |
comment |
Why are my canning lids popped out? @Aaronut: Within a few hours. We've only seen this with one batch of radishes and beets, while everything else we've canned has been fine. |
|
Aug 6 |
asked | Why are my canning lids popped out? |
|
May 25 |
comment |
Proper way to add marshmallows to brownies? I suspect that you need to use marshmallow creme rather than puffed, solid marshmallows. However, I haven't tried this, so I'll leave the answering to someone who has. |
|
May 12 |
asked | Broil pork chops before roasting? |
