820 reputation
2915
bio website
location Toronto, Canada
age 49
visits member for 4 years, 5 months
seen 16 hours ago

My background is in math (BMath; Waterloo) and civil engineering (BASc, MASc; Toronto). As I learned to dislike statistics when I was studying math, fate provided me with the opportunity to do a master's thesis on applying good old-fashioned statistics to hydrology with the goal of finding improved methods of estimating underlying distributions from small samples. Fortunately, this relied heavily on Monte Carlo simulation and I was able to convince myself that it was based on software instead of statistics. I somehow ended up as a software developer working on real time control systems and ancillary applications for the broadcast industry for fifteen years and now work as a project manager for the development of call center software.


Jul
17
comment Can the freshness of butter affect taste of cooking?
And unsalted butter, which you should be using for cooking, goes rancid more quickly than salted butter.
Jun
16
comment what is canned flour's shelf life?
What kind of flour? Whole wheat flour could be rancid after that long.
Jun
2
answered How does a typical electric rice cooker work?
May
27
awarded  Yearling
Apr
19
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
'Twasn't me! I think your previous answer was better - kosher chickens have all liquid removed from them by covering them with salt, I believe, but there I don't believe there is a religious prohibition on adding water to halal chicken.
Apr
19
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
No, I think I'll take your word for it, thanks. :-)
Apr
18
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
@Fabby - nice redirect. No, I've never butchered or gutted a chicken, home-raised, halal, or otherwise.
Apr
17
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
Have you conducted this experiment?
Mar
18
comment Why aren't my potatoes cooked?
And if the pizza stone is the fundamental problem, this won't prevent the problem.
Mar
18
comment Why aren't my potatoes cooked?
This doesn't even begin to start to initiate creation of an answer to the question.
Mar
17
answered Is it okay to eat silver
Mar
10
comment What's the most effective way to mix a jar of natural peanut butter?
True, it works with less turning around, but doing it a few times really makes sure the oil is evenly distributed. Four may be overkill/ritual - there may be some brand dependency.
Mar
10
answered What's the most effective way to mix a jar of natural peanut butter?
Mar
7
comment bacteria forming in reheating of baked potatoes
Do you have any evidence for your statement? As long as the cooked potato is cooled fairly soon after cooking and then reheated reasoably quickly, I don't believe you will have a problem.
Mar
7
comment Why does tomato not dissolve when I make curry
How big are your tomahto pieces?
Feb
27
comment Why throw away so much sourdough starter? Tartine Book no. 3
I was counting on you to answer this.
Jan
16
awarded  Enlightened
Jan
16
revised What does the clock-like symbols under plastic containers mean?
added 27 characters in body
Jan
15
revised What does the clock-like symbols under plastic containers mean?
added 121 characters in body
Jan
15
awarded  Nice Answer