820 reputation
2915
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location Toronto, Canada
age 49
visits member for 4 years, 5 months
seen 2 days 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.
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
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
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
15
comment What does the clock-like symbols under plastic containers mean?
@Erica - that is a very credible alternative explanation. I am going to update my answer this evening once I've found a good reference for this.
Dec
23
comment Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?
It depends where you are. In Europe, Pyrex is a material, and probably able to handle temperature swings. In North America, it is a brand name rather than a material, and (aside from labware) not the same substance as in Europe. Not sure about in the rest of the world.
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?
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.