497 reputation
2613
bio website
location Toronto, Canada
age 48
visits member for 3 years, 9 months
seen yesterday

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.


Nov
22
comment Is it safe to make chicken stock, forgot to turn crock pot on!
I am not the downvoter, but I suspect the -1 is because you have not described any of the risks inherent in having food at the temperature danger zone for several hours. There are some things reboiling can't fix (like build-up of toxic waste matter from some types of bacteria).
Nov
22
comment Filter out sand from amaranth and teff
Related? cooking.stackexchange.com/questions/21424/…
Nov
17
comment What can substitute for barley in soup
Couscous. Rice. Half-cooked chickpeas or kidney beans. Small pasta. What properties of barley do you wish to replicate, and what have you on hand?
Nov
8
comment Beef stew gone bad
Maybe the meat was bad. Stores don't always know.
Nov
5
answered Canadian meat/fat “candy”
Oct
25
comment Can I put raw ground beef in the crockpot when making chili?
Welcome to Cooking SE. This is no doubt true, but this is not an answer, and the Stack Exchange sites are not like traditional discussion forums. We want good questions and great answers, without too much commentary.
Oct
11
comment Salt for Sauerkraut
Also, you will want to avoid salts which contain anti-caking agents - you want a pure salt with small grains.
Sep
5
comment How can I make my Oreos crispy again?
You could also try putting them in the fridge for a day or two to dry them out.
Aug
27
comment Par-Cooking Corn on the Cob in a Microwave
+1 Yes, the microwave is fast and efficient. But the caramelization that comes from the grill can't be beat!
Aug
26
asked Par-Cooking Corn on the Cob in a Microwave
Aug
23
comment How to make skhug?
What research have you done? Does Google return any recipes? (hint: yes). What's wrong with the ones it lists?
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
What kind of coffee are you using? This is one of the few places I would use instant.
Aug
1
comment Making Tomato Sauce from Tomato Paste
Have you a source for this information? Or did you derive it empirically (which is also okay)?
Jul
28
comment Making Tomato Sauce from Tomato Paste
That was my original question, but the general consensus seems to be that this is not an acceptable substitute!
Jul
26
revised Can you make nut butters without dehydrating nuts?
edited body
Jul
26
answered Can you make nut butters without dehydrating nuts?
Jul
18
comment A substitute for jaggery
I've used aguave nectar and molasses (separately). If you like it, you could also use maple syrop. These sweeteners all have a more complex flavour profile than white or brown sugar.
Jul
6
comment Would this cheat puff pastry really work?
Once they have melted in the pastry, there should be no difference.
Jun
22
comment Alton Brown's Buffalo Wings
As described in my answer below, more or less.
Jun
21
comment Alton Brown's Buffalo Wings
From the transcript, immediately after butchering the wings, before he has decided to steam them: "[at the refrigerator] Now, if we are going to produce a nice, crisp skin on these jewels, they have got to be dry when they meet the heat. And I don’t mean just, you know, pat-down-on-paper-towel dry. I mean the kind of dry that only a couple of hours in the old chill chest will create. That means you’re going to have to stash these in here, uncovered."